Tag Archives: Beaujolais

Friday Wine Tasting in the Shop, 5PM – 8PM

July 6, 2018

Vittorio Bera e Figli Bianco Arcese 2017, Piedmont

Alessandra Bera didn’t wait for her family’s wines to be discovered by a world class importer like Louis/Dressner, in 2002 she got in touch with them herself. Her vigneron friends in France told her that her and her brother Gian Luigi’s style of natural wine making would be a perfect fit. Those friends were none other than Pierre Breton of Bourgueil, Marcel Richaud of Cairanne, Jean-Marie and Thierry Puzelat in Cheverny,  and Claude Maréchal in Burgundy. With friends like that…obviously Vittorio Bera & Figli was added to the portfolio.

The estate, in the Canelli region of Piedmont, dates back to 1785, when Bera’s ancestors purchased land from the Knights of Malta. Cultivation of grapes here goes back to the 13th century, and it’s particularly well known for Moscato. Bera & Figli is in Sant’Antonio di Canelli, within the region of Serra Masio, the most prestigious and ancient of Moscato production areas. By the end of the 18th century and continuing into the 20th century, Moscato was dominated by bulk producers and characterless wines. Bera has always been different, starting with being the first in their region to bottle their own wines.

Arcese is Favorita, Arneis, Cortese, and Sauvignon Blanc (and maybe some Vermentino), from vines that are co-planted and grapes that are co-fermented. The grapes are de-stemmed and ferment spontaneously in concrete tanks without any addition of sulfur. The wine goes through malolactic and rests on its lees for one year (in concrete) and is then bottled with a tiny amount of sulfur, and with a dash of residual sugar; this allows for a final bit of fermentation in the bottle, which gives the wine a little refreshing spritz.

Saetti Rosato dell’Emila Frizzante 2017, Emilia-Romagna, Italy

Luciano Saetti lives in Modena and makes DOC Lambrusco Salamino di Santa Croce from the local strain of Salamino, a thick-skinned grape that’s darker-colored and higher in acidity than other Lambrusco grapes. He works organically with vines that his family planted in 1964, and with just grapes, nothing added, and no added sulfur anywhere at any point during production. Production technique is rare for Lambrusco: the grapes are hand-harvested, de-stemmed and crushed in the field in small 100-liter steel containers. Secondary fermentation takes place in the bottle, initiated by the addition of fresh grape must in the spring following the vintage, and is fermented to dryness. The bottles are riddled and disgorged by hand. The wines are dry, earthy, and complex.

Kevin (Kewin) Descombes Beaujolais-Villages “Cuvee Keke” 2017

From the importers website:

Kewin Descombes has de-throned his step-brother Damien Coquelet as the youngest vigneron we work with!

A the ripe old age of 21, Kewin produced his first vintage in 2013. He currently rents 1.15 hectares within the Beaujolais appellation along with 1.6 hectares of Morgon from a retired vigneron who’d previously rented the vines to his father Georges, whom we also import. In addition, Kewin purchased 1.2 hectares of 85 year old Morgon vines in 2013, which produce his Vieilles Vignes. If you’re wondering why father and son (not to mention Damien) do not work together as a family, the answer is two-fold. The first is economic: inheritance laws in France tend to be intensely costly for the benefactor, not to mention an insane amount of administrative paperwork. And if you’ve ever dreaded family get-togethers during the holidays, you can all too easily relate to the second reason: getting along with family is not always easy, and in some cases impossible. While Georges, Damien and Kewin get along, the three have very strong personalities; having their independence gives them the breathing room necessary to avoid butting heads.

Dirty & Rowdy Unfamiliar 2017

We just saw Hardy Wallace last Monday at the Dirty & Rowdy wine dinner at Fortnight. Hardy (Dirty) & Matt Richardson (Rowdy) have been making natural wine in California since the late 2000s. Their wines were amongst the first domestic ones we sought out for our shop, back in 2012, and they were kind enough to send us a few cases. 2017 was a trying year with apocalyptic wildfires being just one component of the trials and tribulations they faced. So Unfamiliar is their first, and hopefully last, “Natural Disaster” wine. It’s 85% Mourvèdre, 10% Syrah, and 5% Grenache from Monterrey, Mendocino, El Dorado, and Amador Counties. It’s fruity, chillable, and crushable.

Producer winemaking notes: 100% whole cluster. Stuck lots restarted. Volatility reduced. Gently filtered. We made the …. out of this wine.

Friday Wine Tasting in the Shop, 5pm – 8pm

February 9, 2018

Capriades “Piege a Filles” Rose Methode Ancestrale, Vin de France, Touraine

At Capriades Pascal Potaire grows Chenin Blanc, Menu Pineau, Chardonnay, Sauvignon Blanc, Gamay, Côt, Cabernet Franc, & Pineau D’Aunis. The organically farmed grapes are from 7 hectares, 2 of which are owned by the domaine, the remainder from local organic vineyards in Touraine that are worked and harvested, but not owned, by Capriades. Piège à Filles” rosé is mostly Gamay, with small amounts of Côt, Cab Franc, and Pineau D’Aunis. It has deep flavors of ripe fruit, a savory note, a touch of sweetness, and a mineral streak from the silex, clay, and limestone soils the vines grow upon.

Pascal worked for others before starting his own label in 2000. He was and is all about balance, low alcohol, & high acidity, and wanted to bring the finesse of champagne to naturally fermented sparkling wine. He is happiest in the cellar, so his business partner Moses handles the marketing, and is the public face of the domain.

More info from the importer: The process of making méthode ancestrale sparkling wine is both incredibly simple and incredibly difficult to execute well. First, there’s extensive sorting in the vines. Because the wines are made without sulfur, the grapes have to be perfect; flaws in the grapes will mean bigger flaws in the wine. The juice begins to ferment in tank, and at the opportune moment mid-fermentation, the wines are bottled to complete their fermentation under a crown cap, trapping carbonic gas and giving them their soft, frothy bubbles. It’s both an art and a science bottling at the right time to create wines of varying levels of sweetness, not to mention stability in a category noted for instability and bottle variation.

The wines are riddled before disgorgement using a giropallet, and are disgorged by hand, in some cases twice due to the large amount of deposit in the bottle. Les Capriades maintains unassailable status as the best Domaine at making this style of sensitive yet highly satisfying sparkling wine. Total case production is 3,000.

Thorigny Vouvray Sec 2015

Christophe Thorigny is the 4th generation to farm this 10.5 hectare estate in Vouvray. Most of the grapes here are sold off to local negociants, which makes the small amount of estate-bottled wines that much more special. Christophe farms with minimal intervention and keeps yields low with severe pruning throughout the growing season. The vines are planted on chalky and flinty clay covering a thick layer of limestone, and those mineral, rocky notes come through in the wine. This is dry, focussed Chenin Blanc, with notes of honeysuckle, oranges and lemons on a long and elegant finish.

Christine et Gilles Paris Morgon Douby 2016

5 hectares, organically farmed Beaujolais-Villages, Chiroubles, Morgon, Régnié, Fleurie. Soils are pink granite, chalk, and sand.

Though Gilles Paris is from Beaujolais, and has been involved with grape growing for much of his life (along with his five brothers) it wasn’t until he met his now ex-wife Christine that he dipped his toes into winemaking. Shortly after meeting Christine, they moved to Chiroubles, where her family had vines. He produced his first wines in 2005, and with each passing vintage he moved closer and closer to natural production. Now all his wines are made without additives of any kind, including zero sulfur. But these wines are clean and delicious. Douby is 100% Gamay from vines averaging 50 years old. It’s vibrant, silky red raspberries and black cherries wrapped up in a granite dress.

Domaine Rois Mages Rully ‘Les Cailloux’ 2015

Anne-Sophie Debavelaere is a native Burgundian who established her domaine in 1984; she now works the property with her son Felix. Her 7 hectares of vines are mostly in Rully, but include some small parcels in Bouzeron and Beaune. Her vineyards are all farmed “lutte raisnonnée”, which isn’t technically organic, but only uses synthetics or chemicals as a last resort. Her winery, a vaulted cellar dug from the Rully hillside , was originally built in 1850 by a local negociant who wanted a cellar similar tho those in Champagne. Anne-Sophie farms three parcels in Rully, the 1er Cru “Les Pierres” and the two lieux dits “Moulin A Vent” and “Les Cailloux”. The 1.8 hectares she owns in the Les Cailloux vineyard are planted mostly to Chardonnay, with just .3h planted to Pinot Noir. Vine density is 8,000 plants per hectare, with an average vine age of over 50 years, and yields are kept very low. The vineyard descends from one of the highest elevations in Rully, and is full of surface stones that absorb the day’s heat, and release it after sunset. Natural herbs and grasses grow between the rows and make the vines compete for nutrients. This, coupled with the rocky soils and dense plantings, contribute to the vines producing very few bunches, and in turn the grapes are ripe, concentrated, complex, and balanced.

Les Cailloux is Pinot Noir fermented in tank with its natural yeasts at cool temperatures, and matured in barrel (just 10% new) for at least a year. An average vintage produces fewer than 150 cases. This is delicious, classic, silky-smooth Pinot Noir.

Friday Wine Tasting in the Shop, 5-8PM

December 15, 2017

Champagne Huré Frères L’Invitation Brut NV 

Notes from the importer: As the story goes, Georges Huré rather reluctantly founded the estate in 1960, to satisfy the insistent dreams of his wife Jeanne. The name Huré Frères came about in 1971 when Georges passed on management of the domaine to his three sons—Jean Marie, Marc and Raoul. Since 2008, Raoul’s son, François, has been at the head of the estate after pursuing many other opportunities and inspiring wine regions as a young man. His prior stints include: falling in love with the terroir of Burgundy while obtaining his oenology degree in Dijon, becoming fascinated with biodynamics while working with Jean Pïerre Fleury, and exploring the vineyards of Australia and New Zealand. These experiences allowed François to understand the inherent advantages of both New and Old World wine regions: the traditional farming and respect for terroir of the former and the efficient modern techniques of the latter. Both serve him to create the terroir-driven and focused cuvées that mark the Huré Frères style today.

The domaine’s trademark cuvée is a blend of the three Champagne varieties: 20% Chardonnay, 40% Pinot Noir, 40% Pinot Meunier, from three villages: Montagne de Reims (Ludes and Villedommange), Tardenois (Serzy & Prin) and Vitry (Vavray le Grand), with an average vine age of 35 years. Vineyard methods involve no herbicides, maintenance of natural ground cover, organic composts, and meticulous pruning, thinning, and canopy management. Villages, varieties, and parcels are vinified separately; 25% to 40% reserve wine depending on the year blended in by solera, 3 years aging on the lees.

Domaine Dublère, Bourgogne Blanc Les Millerands 2014

Blair Pethel, formerly a Washington DC-based political and economic journalist, first stumbled across Burgundy in the late 1980s. He was working and living in London at the time, but quickly made it a point to return to this fascinatingly complex region several times a year. During a sabbatical in 1999, he threw himself into a harvest stint, “and after that experience, it was only a question of when and how I was going to become a winemaker here,” says Blair. In 2003, he managed to acquire 3 hectares of vines and made his dream a reality. Read more about him here.

“Le Millerands” comes from a single de-classified plot of 30-40 year old vines in Meursault. Like the rest of the property, no pesticides, fertilizers, or herbicides are used. Fermentation and malolactic are in older oak barrels (less than 10% new oak), followed by 16 months aging, and 2 months blending and settling in stainless steel tank. Bottled unfiltered and unfined, with minimal sulfur.

Domaine Thillardon, Chénas Les Boccards 2015

Paul Henri Thillardon biodynamically farms nearly 6 hectares of vines in Chenas, the smallest of the ten Beaujolais Crus in the far north of the region, situated west of Moulin-A-Vent. His vineyards are located on a plateau around the Catle Boccards in the town of La Chapelle-de-Guinchay where the soil is granitic (pink granite). Aging in oak barrels for 5 months (70%) but no new oak.

2015 was a hot year, and that comes through in this muscular Beaujolais. The nose reveals notes of ripe black fruits; on the palate, the wine is very round and rich, and finishes with silky tannins. This is a wine to enjoy now, or to lay down for a decade.

Domaine Dublère Beaune 1er Cru Rouge Les Blanches Fleurs 2014

(Importer notes are above)

Pinot Noir from vines planted in 1973. 100% de-stemmed, fermented with indigenous yeast, and aged for 18-20 months in older oak barrels. Bottled without fining or filtration. 2014 was a tough year for red Burgundy, especially in Beaune, with major hail damage for the 3rd year in a row forcing production way down (or eliminating entirely in some places), and difficult weather leading to lighter reds in general. But there are always producers making quality wines, even in the toughest of times. This wine is an example of harnessing every wayward ray of sunshine in an otherwise cloudy, cool, hail-studded, and wet vintage.

Thanksgiving Wine Tasting with Vineyard Road, in the Shop, 5pm – 8pm

Friday Nov. 17, 2017

11 17 17

Note: Our Saturday tasting (Nov. 18th) will feature Wine Traditions French Cider instead of the usual beer. These ciders are so good with Thanksgiving, it seemed like a good route to go.

Same time, 3PM-6PM!

And here is today’s line up~

Hugues Godmé, Reserve 1er Cru Brut (NV)

Hugues Godmé represents the 5th generation to farm and make wine on his 11 hectare family estate in Verzenay. Although this area is dominated by Pinot Noir, Godmé cultivates Chardonnay on more than half of his holdings, with a balance of 30% Pinot Noir on his Grand-Cru certified sites, and the remaining 20% is Pinot Meunier.  Godmé works biodynamically, and gained organic certification in 2013. Fermentation is with natural yeast (when possible) in enamel-lined tanks and/or oak, such as with this champagne. No fining or filtration.

Godmé Reserve 1er Cru Brut uses a very high proportion of reserve wines, somewhere around 50%, and usually from the previous two to three vintages, adding depth and richness. The Pinot Noir and Pinot Meunier come through as vibrant dashes of red fruit on a round and creamy chardonnay base. This is a lovely, lively, aromatic champagne that finishes with great length and finesse.

Alberto Nanclares Rías Baixas Dandelion Albariño 2016

Alberto Nanclares was an economist before he was a winemaker. A native of Basque Country, he left the region and his career behind in 1992, settling in the seaside parish of Castrelo, in close proximity to Cambados, a village well-known for Albariño wines. As luck would have it, the house that Alberto purchased came with a a little bit of vineyard land. At first he farmed this conventionally, but quickly turned away from this in favor of organic and biodynamic farming, a rarity here because of the humid conditions that can lead to viticultural difficulties. Alberto now farms 12 small plots across 2.5 hectares, all trained in the pergola-style (to increase airflow and reduce the chance of fungal conditions). Yields are very low, about half of what the DO Rías Baixas permits. Alberto uses seaweed from the nearby ocean for compost, and doesn’t plow in order to maintain and promote the natural flora and fauna. All the wines are fermented with yeasts from their respective vineyards.

Dandelion is a beautiful, salty, and sun-shiny Albariño. It’s from 30-60 year old vines from multiple plots in and around Cambados, planted on sandy soil over granite. Albariño is a naturally high acid grape, and Alberto embraces this; some in the DO will add potassium in order to soften the wine, but Alberto prefers the raciness of the grape. Most of his wines don’t undergo malolactic fermentation, but they do spend quite some time on the lees, often more than a year, giving the wine textural complexity and a long finish. Very little SO2 is used, mostly a dash at bottling, and wines are bottled without filtering or fining.

Domaine les Capreoles, Regnie Chamodère 2016

Notes from the importer: When Cédric Lecareux and his wife Catherine, native of Beaujolais, discovered the property, it was love at first sight. Located in Regnie-Durette, the wine estate, steeped in history for more than 250 years, charmed them with its old stones and ancient arched cellars. With an existing winery and 3.5 hectares of old Gamay vines surrounding the house, everything was there for them to combine their wine project and family life. They took the plunge and made their first vintage in 2014. Two years later, they bought an additional 2 ha of vines. A trained agronomist and oenologist, Cedric spent nearly 15 years working in the wine business before achieving his dream. Everything he does is hands on and natural; the results are purely-fruited, fresh Beaujolais that remarkably express all the richness of their exceptional terroir. Total production is around 2,500 cases.

The word “Capréoles” comes from the Old French and means vine tendrils. Cédric and Catherine chose this name for all it symbolizes: the reference to History and Tradition, the natural support allowing vertical growth of the vine but also the idea of the relationship they want to establish with those who appreciate their work.

Farming/vinification practices: in conversion to organic, will soon be certified. The wines are vegan. The grapes can be destemmed, depending on the years. Open tank fermentation, no pumping over, vinification as natural as possible but always with control – little SO2 added, only after malolactic in tanks.

Shiba-Wichern Willamette Cuvée Pinot Noir 2014

Akiko Shiba is a young Japanese winemaker who trained in Germany, and is now making gorgeous wine in Oregon. She was originally wanted to be a journalist and report on the world of alcohol; when she got out of college she worked as an editor for about two years at a culinary magazine called “Ou-sama no Kitchen” (The King’s Kitchen). At the same time that the magazine folded, Akiko’s husband got a job in Germany, so she moved their with him. She ended up working at a bar and getting very immersed in German beer. She began studying beer, but chance and circumstance led her to oenology school; the rest, as they say, is history.

Willamette Cuvée is a blend of pinot noir from three vineyards, here described by the producer: “Mild red and black fruits from the Havlin Vineyard, smells of summer-forest and black tea from Barrett Hill Vineyard and powerful dark fruits and spices from Eola Springs Vineyard all play well together to make the Willamette Cuvée complex, but not muddled. As the wine breathes the character continues to expand and present more depth.”

Willamette Cuvée was blended after barrel aging in 12% new French Oak for a little over 18 months and has been in the bottle since May 1st, 2016.

*Honorable mention wine we really want to taste, but we’ve maxed out at four: 

Adega Eloi Lorenzo, Ribeiro Blanco Villa Paz (2015)

Javier Monsalve is farmer and winemaker at this small winery in Galicia, started by his grandfather Eloi Lorenzo, in 1976. Javier farms his 5 hectares organically and biodynamically; most of his vines are planted on high altitude terraced slopes, and on soils made up mostly of granite, upon which Treixadura thrives. This wine is a blend of Treixadura, Albariño, Godello, and Torrontés.  It’s soft, easy, aromatic, and perfect for sipping while cheffing up feasts. And it’s called House of Peace, so that’s extra points right there.

Friday Wine Tasting in the Shop, 5PM-8PM

Nov. 10, 2017

Finally, a beautiful, blustery fall day! We’ve been waiting for this. Maybe not quite this cold and windy, but it sure puts us in the mood for the big feasts and cozy feel of fall.

On that note, we’re tasting some more (not just for) Thanksgiving wines tonight. The pet-nat makes a statement and is a good conversation starter; the skin-contact Pinot Gris is delicious and beautifully packaged. Serve the two together and it’ll look like Snoop Dogg and Martha Stewart are your personal shoppers. The other two wines in the line up are classic, humble, and easy-drinking. The perfect grab-a-bottle-and-go wines. All the notes are below.

Whalers Brewing from South Kingstown, RI is in the shop tomorrow, don’t forget to swing by!

Also, Veterans Day is observed today, so we don’t want to forget to give a shout-out to everyone who has served. It’s a tough job. We just sell booze.

Cheers and see you soon!

Supernatural Wine Co. ‘The Super-Nat’ Pétillant Naturel of Sauvignon Blanc, 2017, NZ 

Supernatural Wine Co makes certified organic, (practicing biodynamic since 2015) naturally vinified, low sulphur white, orange, and sparkling wines from a north-facing hillside estate in Hawke’s Bay, New Zealand. Soils are lime-rich clay with volcanic influence, and the vines are around 15 years old. Hayden Penny has been the winemaker here since 2013. Hayden has made wine in Sonoma and Napa, Marlborough in New Zealand, the Yarra Valley in Australia, Toro in Spain, and in southern Bulgaria. He’s a fan of cool climate styles, and minimal intervention.

The Super Nat is a fun and funky (and super fresh) choice for your fall festivities. Pét-Nats are bottled before the first fermentation is finished, which allows carbon dioxide to be produced via the natural sugars in the grapes, giving the wines a gentle fizz. The scary label on this one will add a touch of drama to your table!

Kelley Fox Maresh Vineyard Pinot Gris, Dundee Hills, OR

Kelley Fox created her small winery with her father Gus Stearns. The first vintage was 2007, and was just 100 cases. Annual production as of 2016 was 2000 cases, all from two vineyards: Maresh, and Demeter-certified biodynamic Momtazi Vineyard. Kelley might be an overachiever; she has a B.S. in Psychology and a minor in Biology from Texas AM University. She graduated Magna Cum Laude with dual degrees in Biochemistry and Biophysics from Oregon State University and was admitted to the PhD program in Biochemistry. In 2000, she decided to take a different path, and dedicated herself full-time to making wine.

Wines here are not manipulated at all. They are fermented with wild yeasts and no additives or enzymes are ever used. Kelley picks on biodynamically favorable days, and makes biodynamic preparations herself.

Here are Kelley’s slightly condensed notes on this wine: …These self-rooted vines were planted in 1991 on the northeast corner of the farm facing Mt. Hood, and the energy there is joyful and beautiful.…Pinot gris is not one of my favorites, and I wonder why. All of these years tasting the fruit in the vineyard, I have found nothing but delight. But this is Maresh Vineyard, and I know that that alone is enough to produce a Gris that I might like. I wondered before deciding how to approach it whether this dark pink Pinot grape really wants to be pressed off of its skins right after picking. Its true nature just might be that of a dark pink wine. That is why I fermented it on its skins. I might have gone a little too far fermenting it 100% whole cluster. In fact, I fermented it exactly like I ferment my Pinot. It was fermented in two macrobin fermentors. I did one pigeage a day, and pressed to taste at dryness. After settling, though, I racked it into a concrete amphora tank for élevage until bottling, and I allowed a natural, complete malolactic fermentation.

Depending on the lighting, the colour is either deep pink or medium peachy-pink like a sunset. It is very clear and light-reflecting, bordering on effulgent. At this time (July 2017), it smells like peaches and peach skins. I love the nose. There is both the fruit and the good kind of green that is that of something living and fresh. It is rather minerally and saline, too, and this is certainly not a fruit forward, tooty fruity fruit bomb by a long stretch. In the mouth, the fruit is there, but the frame can sometimes deliver a sucker punch, depending on one’s palate and sensibilities. I seem to notice this a lot more than anyone who has tried it so far. In six months or so, the fruit will emerge more fully from behind the frame, the minerals, and the slight salinity. The texture is classically Maresh Vineyard silky, and the finish is long. It is best served chilled.

Romuald Petit Chiroubles 2016, Beaujolais

Romuald Petit’s 12-hectare estate is made up of small plots of different age & origin (some are over 100 years old) that are farmed without chemical fertilizers, herbicides or pesticides, and are harvested by hand. Eight hectares are in the village of St. Verand, on the clay-limestone land of the Maconnais. This is where 80% the white wine is made. The other 4 hectares are dedicated to red in Morgon, and  Chiroubles (the latter a small plot of vines he inherited from his mother). Here the Gamay grows on decomposed granite soils so poor they’re referred to locally as “rotten rock”. This adds complexity and finesse to the wines.

Chiroubles sits at the highest elevation in Beaujolais and is therefore picked about a week later than the other crus. This wine is really pretty and velvety. There’s a touch of fresh, spongy earth mingling with red fruit that just makes you want to stick your nose in the glass over and over. It’s a joy to drink and it’s a no brainer for the holiday.

Chateau la Rame Bordeaux Rouge 2015

Chateau La Rame has been in the Armand family for over 100 years. It’s made up of approximately 120 hectares, half of which are leased, the rest is owned. They grow the classics here: Semillon and Sauvignon Blanc, with an average vine age of 50 years, and Merlot and Cabernet Sauvignon. This is a go-to, under $20 Bordeaux. It’s a little spicy, a little earthy, perfectly balanced acidity, nice ripe fruit. Another crowd pleaser!

More notes from the importer: The vineyards for this lovely red are at the base of the hillside vineyards of the estate in the village of Sainte Croix du Mont and are composed of sand, limestone and clay. The grape varieties are Merlot (60%) and Cabernet Sauvignon (40%) and the average age of the vines is thirty (30) years. The wine is fermented and aged in temperature-controlled vats and is bottled usually one year after harvest.

Friday Wine Tasting in the Shop, 5PM-8PM

Oct. 27, 2017

Shinn Estate Coalescence 2016, North Fork, NY

Established in 2000 by former NYC restaurateurs David Page and Barbara Shinn, Shinn Estate is a certified sustainable family-owned winery & farmhouse, located in North Fork on Long Island.

Coalescence is 51% Sauvignon Blanc, 34% Chardonnay, 11.5% Riesling, 3% Semillon, and 0.5% Pinot Blanc. Grapes are hand harvested, whole cluster pressed, and fermented separately in stainless steel with natural yeast. Minimal sulfur is used in the production.

Zippy, citrusy, fresh and juicy, this is a fun choice for raw oysters and crisp salads.

Vincent Willamette Valley Chardonnay 2015

Vincent Fritzsche established Vincent Winery in 2009. Despite the fact that he shares a name with the winery, he didn’t exactly name it after himself. It was also his uncle’s name, and his maternal grandfathers. But it’s not even named for them! It’s named in honor of the 4th century saint, Vincent of Saragossa, Spain, the patron saint of vintners. Now that that’s settled, here’s the scoop on the winery: It’s small, located in the Eola Hills in Willamette Valley, and operates out of Grochau Cellars. The grapes are all sourced from single vineyards that are responsibly farmed (sometimes organic, sometimes biodynamic) and are produced with minimal intervention. These wines are classic, elegant, finely textured, and perfect on any table. We have a couple cases of the 2015 Chardonnay, which is drinking beautifully right now, with all the acidity rounded out, and the crunchy orchard fruit softened with a streak of creaminess. Once it’s gone, we’ll move on to the 2016, which is delicious as well.

Vincent Willamette Valley Pinot Noir 2015

This is a blend of grapes from Ribbon Ridge and Eola Amity Hills; basically whatever doesn’t go into the limited single vineyard bottlings goes into this wine. It’s silky, bright and pure, with food-friendly acidity, and a touch of cinnamon spiciness. We also grabbed more Gamay Noir, which is super-tasty too.

Bernard Vallette Gamay ‘Cuvée Centenaire’ 2014

100% biodynamic, hand harvested Gamay from Lachassagne, in southern Beaujolais. This wine is listed only as Vin de France because Bernard refuses to submit his wines for AC status; we love cranky rebels! Cuvée Centenaire refers to the 100 year old vines that make up this estate blend. Soils here are clay and limestone on 6.5 hectares of land that were passed down from Bernard’s grandparents. Grapes are hand harvested and fermented with native yeasts with carbonic maceration, followed by relatively lengthy aging in stainless steel. There are no additives whatsoever in this wine, and just a touch of SO2 at bottling. The wine is gluggable and chuggable when young, but develops layers, spice, and depth with a few years on it. We’re straddling the best of both worlds right now!

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Friday Wine Tasting in the Shop, 5pm – 8pm

Oct. 13, 2017

We’re starting with a new vintage of an old favorite: Romuald Petit Bourgogne Blanc Chardonnay 2016

This 7-hectare estate is made up of small plots of different age & origin that are farmed without chemical fertilizers, herbicides or pesticides. There are young vines planted by winemaker Romuald Petit, and others over a hundred years old. Each parcel produces grapes with very different qualities that are vinified separately & assembled just before bottling.

Old vines combined with heavy clay and fossil rich limestone soil add depth and mineral intensity to this un-oaked chardonnay. After vinification it’s left on its lees for 8 months, adding further textural nuances and preserving freshness and acidity.

Laurence et Rémi Dufaitre ‘Prémices’ Beaujolais 2016

100% Gamay from 50-70 year old vines; grapes are hand-harvested and fermented and aged in concrete, with minimal sulfur. Light and easy, floral and elegant, this is still serious Beaujolais, but a touch less serious than Dufaitre’s Brouilly and Cotes de Brouilly.

Notes from the importer: Rémi makes wines in a classic carbonic style, using whole bunches, which are carefully sorted to avoid broken grapes or rot. He adds some carbon dioxide gas to protect the grapes at the beginning of fermentation, and does not use any temperature control. He avoids foot stomping the grapes unless he sees some volatility starting to creep in. His goal is to have as little juice in the tank as possible. He also performs routine analysis to see how the yeast is performing and whether or not there is any volatility. Remi makes all his wines with the same method, thus we can really see and taste the differences between the sites, with minor differences in the elevage of each cuvée. He tastes each cuvée before bottling, and may decide to add between zero and 2 mg of sulfur, depending on how stabile he judges the wine to be.

Domaine Vincent Paris, Collines Rhodaniennes Syrah Sélection, 2016

1997 was Vincent Paris’ first vintage, and now, at 43 years old, he produces up to 3,000 cases per year on his 8 hectare estate (he owns 6 hectares, rents 2), with 20% of that coming to the states. Paris doesn’t have an underground cellar, as his facility is located on a shallower water table, so he makes his classic, elegant wines out of an above ground, industrial warehouse. He’s in the process of building his own wine-making facility on the land where he grows apricots.

Vincent is the nephew of Robert Michel, who is a respected winemaker in Cornas, and from whom Vincent rents vines. He inherited most of his vines from his grandfather, and some of those are 90 years old. They are located mostly along the southeast facing Cornas slope and a small lot in St. Joseph. He farms sustainably, organically, and biodynamically (depending on the plot—Cornas Granit 30 is biodynamic). All fruit is destemmed, and he uses only steel tanks for vinification. Only native yeast is used in the fermentation process and no new wood is ever incorporated, but some of his wines are matured in old oak for up to a year. Wines are bottled unfiltered and unfined.

This syrah is from young Crozes Hermitage vines from multiple parcels with varied exposure. The grapes are 100% destemmed, then undergo temperature controlled fermentation to preserve the vibrant fruit, followed by 9 months aging in tank. This is a bang for your buck, welcome to fall wine.

Vincent Paris Cornas Granit 30, 2014

Granit 30 is Syrah from young vines (10-20 years old) grown at the bottom and the top of the slope. The ’30’ refers to the degree of the slope; the ‘Granit’ is rather self-explanatory. This is a beautiful Cornas from a rising star. It’s pure, dark-fruited, earthy, peppery…

Friday Wine Tasting in the Shop, 5pm – 8pm

August, 19, 2016

Jean-François Merieau “L’Arpent des Vaudons” Sauvignon Blanc 2015

Jean-François produces mostly single varietal bottlings, often from single parcels, in the tiny village of Saint-Julien-de-Chédon, in Touraine. He farms his 35 hectare estate organically; many of his vines are quite old (100 year old Pineau d’Aunis, Cot between 50-100 years old). No commercial yeasts are used in any of his wines. This Sauvignon Blanc is from vines of between 10 and 60 years old. It’s fermented and aged for five months in stainless steel before release. We’ve been getting every vintage of this wine since 2013, and the 2015 continues to deliver. It’s smoky and mineral-driven, elegant and clean, with a touch of orange blossom mingling with grassy, herbal notes. Perfect with fresh goat cheese, chicken, fish…

Orsi San Vito “Posca Bianca NV”, Colli Bolognesi, Emilia-Romagna

Vigneto San Vito has been producing high quality wines in this ancient viticultural area for almost 50 years. In 2005, Federico Orsi & Carola Orsi Pallavicino took over the tiny cantina, and subsequently converted it to biodynamic farming. “Bianco Perpetuo, Cuvée Novembre 2015” is a non-vintage, bottled to order blend of mostly Pignoletto. The Orsi’s intent is to make wines with a sense of place, with more guidance than intervention. Vines here are not fertilized or irrigated; fermentations are spontaneous with wild yeast, and wines are bottled without filtering or fining and very little SO2. Their goal is to make wines that are fresh and drinkable and that “celebrate the flavors of the region”.

Domaine des Terres Dorées “L’Ancien” 2015, Beaujolais

Jean-Paul Brun’s domaine is located in Charnay, a village in the Southern Beaujolais in an area known as the “Region of Golden Stones”. Brun is the owner and winemaker at this 40-acre family estate and is well known for his Beaujolais, which he makes with minimal intervention, minimal sulfur, and without the use of industrial yeasts, leading to wines that are elegant & delicate, with purity of fruit, and great character and depth. L’Ancien is old-vine Gamay that is earthy & spicy, full of wild red & black fruits.

Domaine des Sauvaire-Reilhe “Mas Sauvaire” Rouge, 2013, Languedoc

The Sauvaire family has been working the same land, in the same buildings, since the mid 1600s. The 25 hectare estate is planted to traditional southern French varieties, on poor, sandy soils, upon which the vines must work extra hard to find nutrients. Today Hervé Sauvaire works the land in the same way his ancestors did: no pesticides or chemicals, and letting the vineyard “work in conjunction with the land around it, to find balance on its own, without mans help”. The only application he uses in the vineyards is a compost made from his grapes. Harvest is by hand. It’s hands-off in the winery as well, with only wild yeast fermentation in steel and cement.

Mas Sauvaire Rouge is a blend of 70% Carignan, 20% Grenache and 10% Syrah, that until very recently, was seen only on Hervé’s table and that of his family, friends, and local restaurants. It’s a very drinkable wine, with pure red fruit, bright acidity, and a long, silky finish.

Thanksgiving Wine Club

Thanksgiving Wine Club kits are available for pick up or delivery.

Included in the 6 pack (one bottle of each)
or case (two bottles of each) of the following:

whites:
2014 Éric Chevalier Chardonnay
2013 Christophe Thorigny Vouvray Sec
2013 Birichino Malvasia

reds:
2013 Foretal Beaujolais Julienas
2012 GD Vajra Langhe Rosso
2013 Au Bon Climat Pinot Noir

Wine Club Prices

6-pack / 10% discount: $103.44
Case / 15% discount: $195.38

Tasting Notes & Free Delivery Included
Thanksgiving week deliveries will take place Sunday through Tuesday.

 

THANKSGIVING WINE CLUB 2015 THANKSGIVING WINE CLUB 2015

Wine Traditions Tasting in the Shop!

Friday, Nov. 6th, 5pm-8pm

From the Wine Traditions website: Wine Traditions, LTD. imports wine from France produced from independent, family owned vineyards located throughout France’s many wine growing regions. We champion appellations that receive too little acclaim and have sought out vignerons and vigneronnes whose deep respect and commitment toward their land result in wines that convey a sense of place. Stylistically, we seek wines that balance intensity with delicacy and are wines of good character rather than caricatures of good wine. We hope these wines will bring you pleasure.

Christophe Thorigny Vouvray Sec 2013

Christophe Thorigny is the 4th generation to farm this 10.5 hectare estate in Vouvray. Most of the grapes here are sold off to local negociants, which makes the small amount of estate-bottled wines that much more special. Christophe farms with minimal intervention and keeps yields low with sever pruning throughout the growing season. The vines are planted on chalky and flinty clay covering a think layer of limestone, and those mineral, rocky notes come through in the wine. This is dry, focussed Chenin Blanc, with notes of honeysuckle, oranges and lemons on a long and elegant finish.

Domaine Gautheron Chablis 2014

Alain Gautheron is the 5th generation to cultivate vines on this 25 hectare property in the village of Fleys, in vineyards that are chock full of fossilized snails. In fact, the people of Fleys were once called “Gougueys” the local word for snail, because of all the snail fossils here. That’s just a fun fossil fact for you!

Gautheron Chablis is all bang for the buck. It’s stainless steel fermented, then left on its’ lees for 9 months before bottling, which gives it a pleasing texture. It has a crisp and stony character that reflects the chalky soil upon which the grapes are grown. Subtle floral and orchard fruit notes add complexity and depth.

Domaine de Foretal Julienas 2013

Domaine de Foretal is an 8 hectare estate situated in the small village of Vauxrenard, located between Fleurie and Chenas, in the northern Beaujolais. The Perrauds have been growing grapes here for five generations. Since 2000, Jean-Yves Perraud has tended to the property; he’s introduced a number of sustainable farming practices, including cover crops and finding alternatives to chemical herbicides and pesticides.

This Julienas is from 30 year-old vines grown on sandy, granite soil. The grapes are hand-harvested and fermentation is semi-carbonic in stainless steel. The wine is floral and aromatic, with strawberries and light spices, and vibrant, refreshing acidity and minerality.

Chateau Chabiran Rouge 2012 Bordeaux Superieur

This chateau is situated in a high plateau just outside Fronsac, which is said to be one of the best sites in all of Bordeaux Superieur. It benefits from well drained soils of local blue clay and red gravel. The vineyard is planted with 90% merlot & 10% cabernet sauvignon. Harvest is done by hand, as late as possible, to ensure maximum ripeness. It is stainless steel and cement tank fermented, with a long maceration and partial barrel/partial tank aging. Chabiran is a full-bodied wine, with rich lush flavors of plum, cherries, chocolate, and velvety tannins on the finish.