Tag Archives: Domaine Lattard

Wine Tasting in the Shop Tonight, 5-8PM

Domaine Lattard Roussanne 2011 
Drome-Rhone, France

Domaine Lattard is a producer of zero-sulphur, certified organic wines, operated by Luc & Denis Lattard, who took over the family chicken and vegetable farm in 1995. They planted Gamay, Syrah, Roussanne & Viognier on the 6.3 hectare estate that sits upon cliffs at 350 meters above sea level, on soils of limestone and clay. These are fresh and light wines, that in Denis’ words aren’t ‘pretentious or serious wines, just tasty wine to be enjoyed everyday’.

This is an intriguing, compelling, savory and mineral driven Roussanne. Lovely texture, lots of acidity, very food friendly.

The next three  wines are part of our Thanksgiving suggestions.

Jermann Chardonnay Friuli Venezia Giulia 2011

Jermann was founded in 1881 by Anton Jermann, who came to Friuli by way of Austria and Slovenia. The winery has stayed in the family, though it has grown to encompass over 150 hectares, 30 of which are given over to horticultural crops.

This is an un-oaked chardonnay from 30+ year old vines. It’s rich and fruity, with notes of apples & bananas and a soft, lingering finish.

lattard gamayDomaine Lattard Gamay 2012
see winery bio above.

The Gamay is from a 1.2 hectare plot of 15 year old vines. 100% carbonic maceration, no fining, no filtration, no sulphur, totally GULPABLE! Fresh, juicy, mineral and bright, sometimes (but not always) a little bit of gaminess creeps in on the finish. Serve this with a slight chill; there’s a chance you’ll have to rumble for the last glass of this one too!

pietradolcePietradolce Etna Rosso 2012, Sicily 

Pietradolce is a young winery, founded in 2005, in the Sicilian hill-town of Castiglione di Sicilia, on the northern slopes of Etna. The vineyards here lie between 600 and 900 feet above sea level. The soils are rich in minerals, “a gift” from the local volcano.

This Etna Rosso is 100% Nerello Mascalese, hand-harvested in early October. It’s fermented in stainless steel and then aged for three months in lightly toasted, fine-grained French oak barrels. It’s all mineral upfront, but it soon fleshes out and plums and cherries come to the fore. Often likened to Pinot Noir, this is a red that can go from the antipasto plate to the turkey without missing a beat.