Oct. 20, 2017
Semeli Mantinia Moschofilero 2015
This crisp white comes from the Mantinia region on the Greek Peloponnese Peninsula. It’s 100% Moschofilero grown at relatively high altitudes (650m) with a very floral, citrusy nose. The cool temperatures in these elevated vineyards give the wine a bright acidity that works well with any Mediterranean seafood dish you can chef up.
Gentilini Robola of Cephalonia 2015
Grown on the island of Cephalonia (or Kefalonia), this white is 100% Robola, a rare, ungrafted, Greek variety. Low yields at high altitudes produce a lively and fresh wine, with orange blossom on the nose balanced by a dry minerality on the finish. Oysters anyone?
Domaine de la Noblaie ‘Les Temps des Cerises’ Chinon 2015
This property is situated at one of the highest points in Chinon, and dates back to the 15th or 16th century. The domaine now houses four generations of the same family; Jérome Billard is the current winemaker. He earned his chops as an intern at Chateau Petrus in Bordeaux, and Dominus in California. He returned to Chinon and the family domaine in 2003 and quickly converted to organic farming.
Noblaie sits upon soils of limestone, clay and chalk. All harvests are carried out by hand, and by the same crew year after year. The wines here are fermented and aged in stainless steel, some in barrel, and some in chalk vats carved out of the earth.
‘Les Temps des Cerises’ is from vines averaging 30 years old, grown on tuffeau. Wild yeast fermentation, 8 months in tank, no sulfur during production, and little to none added at bottling. Pure and fresh, with notes of tobacco, brambly earth, and cherries, of course.
Rojac Istra Refošk Refosco 2014
The Rojac family has been making wine on the Slovenian coast since the 17th century. Uroš Rojac, the King of Refošk, works biodynamically in the vineyard and minimally in the cellar, and champions the native Refošk grape. This is an inky fuller-bodied red with aromas of blackberries and currant, and hints of leather and spice. Roast lamb or beef, pot roast, braised short ribs, you get the idea.