June 29, 2018
Westport Rivers Mayflower Brut Rosé Special Club, Westport, MA
This is a creamy, deeply fruity, slightly toasty, plum and violet flecked methode champenoise rosé sparkler from our neighbors in Massachusetts. It’s Chardonnay, Pinot Noir & Pinot Meunier from the 2009 vintage, with a dosage from 2012 special reserve estate red that adds “the subtle grip and pull of barrel-aged dryness”.
Read more about Westport Rivers here.
Leiner Riesling Trocken 2016 (Liter), Pfalz, Germany
Leiner is a 16 hectare biodynamically farmed property in Pfalz, a region that borders Alsace, and like Alsace, is drier and warmer than some of the other classic regions along the Rhine. Most of the soil here is crumbly limestone chalk, imparting the wines with depth and minerality.
This dry Riesling has been a favorite of ours for a while now. It’s got that little classic touch of petrol on the nose, atop a palate of peaches, lime, wet stones, and white flowers. It’s easy, zippy, and super-versatile.
Steininger Rosé of Cabernet Sauvignon 2017, Kamptal, Austria
The Steininger family farms and makes wine in Kamptal, Austria. Their vines are on bedrock, loess and clay, and the climate here lends itself to clean, precise, mineral-driven wines; summer days are hot, the nights are cool, and autumn tends to be long and sunny. This rosé is another favorite. It’s full of raspberry notes, a little bit of savory spice, it’s lush on the mid-palate but bursting with cool, refreshing acidity.
Domaine Victor Sornin Beaujolais 2017
Notes from the importer: Named for the winemaker’s son Victor, it’s a special project from an already-established organic winery based in Régnié-Durette that is run by Frédéric Sornin. The focus here is to make wines that are as natural as possible using the best grapes available.
As such, they have access to very old Gamay vines (40+ years), densely planted (10,000 vines/hectare) to sandy granitic soils. The fields are tended by sheep, and their droppings are the only fertilizer these vineyards will ever see. Everything is hand-harvested, as befits an organic winery, and nature is allowed to run its course with indigenous yeasts doing their work in stainless tanks. The wine then stays in tank until spring, at which time it’s bottled unfined and with just a light filtering.
Victor, who is now 14, participates with Frédéric in all aspects of winemaking. He is a true apprentice, learning at the side of his Papa so he too can one day make great wines on his own. It’s a real treat to watch this young boy grow into his own, and it will be interesting to follow him as he gains experience. But for now, we can enjoy this crisp bright Beaujolais Villages.