WINES DIRECT FROM OUR CELLAR
Over the years we’ve laid down bottles we’re especially fond of in Rosemont’s own dark, cool cellar. We always knew that if we didn’t sell them, they’d be there for our own appreciative consumption, but we’d love to share these with you! Here is all of the tempting information, and if you have any questions at all about any of these wines, please email us. We’d be happy to discuss your choices via email, phone or in person.
TO RESERVE ANY OF THESE WINES NOW, FILL OUT THIS FORM AND WE WILL PUT THEM ASIDE FOR YOU.
Jutta Ambrositsch is one of the great wunderkinder of Vienna’s winemaking renaissance. She farms biodynamically and with deep respect for tradition, but produces wines of incredible precision and length with high-acid verve to spare. Also, in a past life she and her husband were graphic designers, so their labels are killer hybrids of Bavarian illustrated manuscripts from the 16th century and Berliner globalism circa 2019. The Grüner Veltliners are linear, mineral in the extreme, bracing. The Gemischter Satz are the traditional field blends (Grüner, Riesling, Muscat, Rotgipfler, Zierfandler and a whole lotta others, co-harvested and co-fermented), a bit more lush and layered. They all can age for three to nine years: drink the 2014s now if you like ‘em bracing and nervy; wait a while if you enjoy halls of mirrors:
Rebenhof ‘Peter O’Toole’ Gemischter Satz 2012
Crazed-in-a-good-way, layered/intricate biodynamic field blend of Welschriesling, Sauvignon Blanc and Morillon. Unfamiliar with Morillon? No you aren’t: it’s the Austrian synonym for Chardonnay. When Rosemont General Manager Dan Roche first tasted this at the winery, the best one had been opened, corked in a cupboard, for three months (sic). Eerie portrait of Peter O’Toole on the label. Great gift for the ‘Lawrence of Arabia’ fan on your list. Drink between now and 2071.
Steininger ‘Grand Grü’ Grüner Veltliner Kamptal Reserve 2008 in magnum
A stunning dinner-party centerpiece, from the great Steininger family (seriously; they’ve got three generations currently growing and making the wines) in Kamptal. Two years ago, I (Joe) drank the 2003 vintage of this wine with some friends (not many of them wine geeks), and after what seemed like an hour of reverential silence, we began high-fiving each other (and checking our bus tickets to make sure we hadn’t been rerouted to Bugundy). That was a hot vintage, not predicted to age well, but age well it did, beyond dreams. This 2008 is from a much cooler, more balanced vintage, so snag this and you will be in der zone!
Domaine Georges Brunet Vouvray Demi-Sec 1995 in magnum
Yup, a large bottle of white wine more than 20 years old, and it’s singing! The cool kids love dry Vouvray, but the coolest of the cool go for Vouvray demi-sec, that magical middle-ground of earth, dried citrus, spices and baked-in honey. If you’re drawn to tertiary flavors — the gorgeous ones behind the curtain that shielded the curtain that protected the other curtain — start planning your dinner party.
Château de Lescours Saint-Émilion Grand Cru 2010 in magnum
Yes, the legendary vintage in Bordeaux’s Right Bank, at the top of its form. (2010 got heaps of praise, but in our experience has matured rather briskly. If you want great Bordeaux to age for the long haul, go for 2011.) Anyway, anyone who wants to know why the big deal about Bordeaux still deserves, sometimes, to be big, should drink this. Majority Merlot, all dense and creamy, braced and chiseled by 10 percent each Cabernets Franc and Sauvignon.
Johann Josef Prüm: The Mosel River valley is home to so many legendary Riesling estates, but few are more revered than the one founded by Johann Josef Prüm. This is the unique home of devon and blue slate soils, insanely steep slopes and 50-100-year-old vines, and if you haven’t tasted Riesling grown on that stuff you’ve really missed one of Wine’s most shimmering experiences. Seriously. The way these wines combine piercing minerality, quenching acidity, and gorgeous fruit is heart-rending. And yeah, the fruit is a little sweet, the way fruit should be, the way life should be; can we not argue about this anymore? These are delicious now, though 2009 is about as young as we want to be drinking them. Hold any of them in your cellar for up to 30 (ah, make it 45) years.
There’s more and more almost ordinary orange wine available these days, and to be frank “ordinary” is a charitably neutral characterization for wines that are too often flat-out flawed. Josko Gravner’s amphora-aged, skin-contact-white wines are the utter opposite: flawless, perfect, transcendent. Magnificent. Peerless. Platonically great. OK, breathe. Gravner, in Friuli, Italy, is widely recognized as the world’s foremost producer of traditionally made orange wine. If you or anyone you know is into exploring the outer edges of traditional winemaking, these are the wines for you. Next time you have an hour or so to get blissfully lost in a funhouse of inspiring material, check out Gravner’s website. He is rightfully worshipped by anyone interested in natural wines, white grapes fermented after long skin contact, amphora winemaking, and sustaining a future for our planet through respecting its past. The wines are supremely heady, layered, texturally intricate and bursting with aromatic vibrancy. The flavors seem to emerge from the center of the Earth and the top of the heavens, simultaneously. The single-varietal Ribolla Gialla is slightly more focused and linear (those terms used relatively), while the mixed-bag ‘Breg’ spins in more directions. Both are from 2006: ready to drink yesterday, and probably 65 or so years from now as well
One probably ought not drink the ‘Tomás Esteban’ without having first experienced the ‘V’. But if you’re like us and adore the ‘V’, you really need to complete the story with this, Valderiz’s flagship wine. In the almost impossibly hardscrabble terroir of this single vineyard, the grapes grow on vines more than 100 years old. Fermentation and two years of aging in French oak. In the glass, it’s satin-wrapped, but remains at its core a muscular, iron-flecked, savory, bone-brothy masterpiece, 93% cacao, French roast. The concentration and majesty of the finished wine are, frankly, beyond the human in scale. Once one’s basic necessities are covered, we can’t imagine a better way to spend 100 bucks.
UNITED STATES OF AMERICA
Adelsheim Vineyard is a national treasure, a founding winery in Oregon ever since David Adelsheim pioneered planting in the northern Willamette Valley’s Chehalem mountains in the early 1970s. The Adelsheim team has remained true to their vision for pure, luminescent, age-worthy, sustainably grown Pinot Noir all these decades. We are proud to present two of their single-vineyard Pinots from 2013 (a beautiful vintage marred at the end by heavy rains, but these wines are from grapes picked before the bad weather!). Both are extraordinary, though you’ll be amazed at the different personalities of two wines from adjacent vineyards.