Tag Archives: Ferraton Pere et Fils Cote Rotie L’Eglantine

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

wine 2 7 14

All in-shop tastings are free and open to the public.

Domaine Grosbot-Barbara “Vin d’Alon”, St. Pourcain Blanc 2011, Alliers, France

Domaine Grosbot-Barbara is 6.5 hectares in the center of France, in Alliers, a region known for the prized oak trees used in barrel production. The history of the vineyards in this area date back to before the Romans, when the Phoenicians settled here and planted vines. The heyday of the region was in the 13th and 14th centuries when the wines of St. Pourcain were highly esteemed and favored by Popes, royalty and aristocracy alike. The Vin d’Alon is a blend of 80% Chardonnay and 20% Tressallier. Tressallier is the distinguishing local grape variety in Saint Pourçain, at one time widely planted, rivaling the Chardonnay grape. The resulting blend is a wine with an elegant rich mouthfeel of Chardonnay heightened by the fresh lime and honey aromatics of Tressallier. Fermentation is carried out in temperature controlled stainless steel vats where the wine remains on its lees until bottling in the spring. This domaine practices “Lutte Raisonnée” farming, which in this case, means organic without certification; they will only use chemicals under great duress, and then only the minimal amount would be used.

Les Vignerons D’ Estézargues “Les Genestas” Cotes du Rhones Villages 2012
40% Grenache, 35% Syrah, 15% Carignan.

Les Vignerons D’ Estézargues is a unique co-operative cellar in the small town of Estézargues. Starting in 1995, the ten different growers in this co-op began to vinify their wine separately and make single cuvées from their best plots. Soon they began to practice natural winemaking, becoming one of the first (and perhaps only) co-ops in the world to do so. Les Vignerons D’ Estézargues uses no external yeast, no filtering, no fining and no enzymes in the winemaking process.

Tasting & pairing notes from the importer: Ruby red in the glass with a pretty amethyst rim. The nose is redolent with smoky notes of cassis, blackberries, dried orange peel and sweet spice. The palate is a plush and delectable expression of red and black fruits backed by brambly tannins. The wine finishes with a supple dash of orange zest and black pepper. Pair with grilled lamb, sausages, steak, chicken and pork in hearty red sauces.

Domaine du Mortier Saint-Nicolas-de-Bourgueil “Graviers” 2012
100% Cabernet Franc-Certified Biodynamic

Domaine du Mortier is a 9 hectare vineyard located in the Saint Nicolas de Bourgeuil AOC, which lies between Angers and Tours. Brothers Fabien and Cyril Boisard were quite young when they started Domaine du Mortier nearly ten years ago. They don’t come from a family with a long wine making history, but you would never know that when tasting their pure, silky and elegant wines. All are bottles unfiltered & unfined. The vines are cultivated via Selection Massale, a labor intensive and time consuming practice of selecting the best vines in a vineyard and propagating through cuttings.

Ferraton Pere et Fils Cote Rotie L’Eglantine 2007, Cote-Rotie AOC

Ferraton Père et Fils was founded in 1946 in Tain l’Hermitage. In 1998, 4th generation Samuel Ferraton formed a partnership with Michel Chapoutier. This new partnership introduced biodynamic vine-growing practices for the single vineyards but kept winemaking control in the Ferraton family. L’Eglantine is a blend from Cote Rotie’s two slopes – Cote Blonde (limestone dominated) and Cote Brune (schist dominated) This is elegant Syrah with complex notes of earth, black olives, truffles and a long, mineral-driven finish.