Monmousseau “Ammonite” Cremant de Loire Extra Brut
We tasted the still version of this a few weeks back. Here’s the sparkling:
Chateau Gaudrelle was 1st established in 1537. It’s located in the heart of the Loire Valley and the property overlooks the Loire River. Owner and winemaker Alexandre Monmousseau’s family has run the 20 hectare estate since his grandfather purchased it in 1931. Alexandre makes sparkling, dry and sweet wine from the Chenin Blanc grape as well as a sparkling rosé from Grolleau and Cabernet Franc. Most of the vines were planted around the time his family took over the estate. Yields are kept extremely low to concentrate flavor, all the grapes are hand-harvested, fermentation is with inigenous yeast and is long, cold and slow.
Ammonite is named for a type of fossil prevalent in the soils here (they look like a nautilus). This Chenin Blanc based cremant is dry and racy, tart and refreshing!
Chateau du Rouét Rosé Cotes de Provence
We’ve been saying it for months now: the 2014 rosé’s are all killer, and the Rouét is no exception. Chateau de Rouét has been in the same family since the French revolution; in fact, former proprietor Marquis de Villeneuve supplied wines to the court of Louis XVI. This rosé is from vines planted in 1927, on the slopes of the Esterel mountain. It’s a blend of Grenache & Syrah, made in the saignée method (“bleeding” off the juice after a short contact with the skins). The bouquet is elegant yet fruity; on the palate, it’s dry and zesty, with notes of wild berries & hillside herbs. More please!
2013 Domaine de l’Aumonier “Les Chardons” Touraine Gamay
Domaine de l’Aumonier was founded in 1996 by husband and wife Sophie and Thierry Chardon. They organically farm 115 acres of vines that average 25 years old. We’re totally digging this Gamay. Bright, tart, minerally, earthy, delicious.
Kosovec Frankovka, Sisak-Moslavina, Croatia
We tasted Kosovec Skrlet a few weeks back, here’s the Frankovka, aka: Blaufrankisch.
Ivan Kosovec runs a small, organically farmed estate in the wine growing region of Moslavina, Croatia. He clearcut the 3.5 hectare forest BY HAND, BY HIMSELF, dug up the earth to make sure the soil was pristine, then worked the winery for 6.5 years without electricity, living in a cabin with only a generator for electricity.
This is 100% Frankovka, fermented with wild yeast in stainless steel and bottled unfiltered. Smooth, fruity, peppery: Grill, swill, repeat.