Tag Archives: french wine

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 5-8PM AND Saturday Wine Tasting 3-6PM

Nov. 3, 2017

Chartrand Imports tasting on Friday; Domaine des Terrisses on Saturday:

Justin DeWalt of Chartrand Imports will be in the shop Friday from 5-8PM with a selection of organic French wines. Chartrand is located in Rockland, Maine, and specializes in organic wines from small producers. Justin will have wine from two producers this evening; both of these producers have also been in the shop before: Fred Niger of Domaine de l’ecu and John Bojanowski of Clos du Gravillas.

Saturday in the shop, instead of our usual 3-6PM beer tasting, we’ll meet Alain and Brigitte Cazottes of Domaine des Terrisses, a Gaillac producer imported by Wine Traditions.

We hope you can swing by to meet these guys, and get a jump on wine for your fall feasts and holiday treats (even though these warm temps are seriously messing with our autumnal mojo!).

Cheers and see you soon! Tonight’s wine notes are below.

Friday, 5-8PM

Domaine de l’Ecu is a 22 hectare property in the Sèvre et Maine region of the Muscadet appellation. Guy Bossard was the 5th generation to farm the domaine, which he worked alongside his wife Annie Thuaud. They were leaders in Muscadet, and many credit them (along with a handful of other producers, like Pepiere) for making the region what it is today. Guy was farming organically by the early 70s, and biodynamically since 1986. In 2009 they partnered with Fred Niger, and continued to make stellar wines from older vines (average of 50 years). The soils here are mostly made up of three metamorphic rocks: Gneiss, Orthogneiss and Granite. While the Gneiss soil produces Muscadet that is light and fruity, made to be consumed in its youth, Granite and Orthogneiss Muscadets can age beautifully for up to 20 years. In addition to traditional Muscadet, Fred makes a bunch of tiny production, experimental wines; we’ll taste one of those tonight. All of the wines are biodynamic, gravity fed, made with indigenous yeast, and vegan.

Domaine de L’Ecu “La Divina” Method Traditionnelle Brut Sparkling

This fun and fresh sparkling is a blend of Folle Blanche, Melon de Bourgogne, and Chardonnay, with a dash of Cabernet-Franc adding lower tones, depth and complexity. After bottling the wine is fermented a second time with champagne yeasts and left to age on the the lees for at least one year. Perfect to welcome guests, to have with brunch, oysters, and celebrations big and small.

Domaine de l’Ecu Muscadet Sèvre et Maine Cuvée Classique 2016

This Muscadet comes from a blend of younger Melon de Bourgogne vines on the estate, grown on silex and metamorphic rock. It’s aged on the lees in underground, glass-tile lined vats for 10 to 12 months. It’s rocky, minerally, and leesy. Another great aperitif, and also a go-to for raw bars, salads, and simply prepared white fish like sole and cod.

Domaine de l’Ecu Mephisto [Cabernet Franc] Vin de France 2014

This is a zero-sulphur cab franc from vines grown an granite. After being destemmed and spending 12 days fermenting on the skins, Mephisto ages in a combination of amphora and old barrels for 15 months. Only 200 cases are produced. This is an intriguing wine that opens up to reveal a peppery, briny, yet elegant personality.

Clos du Gravillas ‘Sous les Cailloux des Grillons’ 2015

Kentucky native and Brown alum John Bojanowski, and his wife Nicole, own and operate this Languedoc estate. They work organically in Saint Jean de Minervois, a gateway village to the Parc Natural du Haut Languedoc, an area of thousands of hectares of protected mountains, canyons and scrubland that is a migratory haven for birds of prey. Their 8.5 hectares of vineyards are on a dry, rocky plateau of white gravel. The summer days are sunny and warm, and the nights are cooled by breezes blowing down from the Montagne Noire, making the conditions perfect for ripe, balanced wines.

Sous les Cailloux des Grillons is a blend of Syrah, Cabernet Sauvignon, Carignan, Grenache, Counoise, Terret Gris and Mourvèdre. It’s deliciously smooth and ripe, with red fruit and refreshing acidity that make it quite food friendly.

Little bit of trivia: this wine is named for the crickets on the property. From the producer: In St. Jean, the soil is only white gravel; in our youngest vines, under these rocks innumerable crickets find shade from the scorching Mediterranean sun. At night they come out to play, (and during the day, they are under the rocks).

SATURDAY WINE TASTING IN THE SHOP, 3-6PM

Meet the producers, Alain and Brigitte Cazottes of Domaine des Terrisses

Notes from the importer: Spread out around the town of Albi, the Gaillac vineyards extend over 73 communes along the Tarn river. The appellation includes significantly different terroirs, the results of different geological strata, which include limestone plateaus, hillside vineyards with limestone and clay soils and alluvial plains with soils of gravel and sand. The climate is more Mediterranean than Atlantic and the vineyards benefit from a warm and dry autumn. The wines can have a balance of concentration and restraint that is rare and the appellation’s local grape varieties enhance the originality of Gaillac’s wines.

Domaine des Terrisses has been the property of the Cazottes family since 1750. The vineyard is situated along the “Premiere Cotes” of Gaillac, the hillsides facing south-southwest toward the Tarn river. The vineyard is planted almost entirely with the traditional grape varieties of the region; Mauzac and Len de L’ehl for the whites and Braucol and Duras for the reds. Domaine des Terrisses offers a wide range of wines which is typical of the Gaillac appellation and is a reminder of the region’s long historical and cultural links with wine.

We’ll taste new to RI wines from Domaine des Terrisses.

 

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

August 25, 2017

Stop by tonight between 5pm & 8pm to meet Barbara Selig and Ed Addiss, the people behind Wine Traditions, and of course to taste their wine too! We’ll have a selection from Burgundy, Jura, Côtes du Forez, and Faugères. Notes are below.

Giraudon Bourgogne Aligoté 2016, Chitry 

The Giraudon family has been farming and making wine in Chitry (one of four viticultural communes of the Auxerrois) for centuries. Their vineyards are on hillsides of Kimmeridgian chalky marl, the same one finds in Grand Cru Chablis. In fact, in the 19th century the wines of Chitry were sold under the name Chablis. In 1929 they were given the name “Bourgogne des Environs de Chablis”. Currently, they go by Chitry, or Bourgogne Chitry.

Aligoté accounts for only about 5% of Burgundy’s total vineyard area; it’s the regions little known “other white grape”. In Chitry though, it makes up 40% of vines planted. Marcel Giraudon keeps yields low, harvests by hand, and allows the wine to undergo malolactic fermentation to temper its naturally high acidity. That acidity makes this wine a perfect partner for oysters, fried seafood, & salads.

Domaine de la Touraize “Terres Bleues” Savagnin 2015, Arbois

Notes from WT: André-Jean and Héléana Morin own the 12 hectare estate, Domaine de la Touraize in Arbois, Jura. André-Jean is the eighth generation to farm in Arbois, a village which in 1936, was among the very first wine producing areas to receive AOC status from the French government.

The domain takes its name from a small parcel of vines on a steep hillside called “La Touraize”. This was the only parcel of vines that André-Jean’s grandfather kept after World War 1. André-Jean’s father expanded the family’s vineyards and continued his father’s practice of selling his grapes to the local cooperative. In 2010 André-Jean decided to begin estate bottling his production, and built a small winery on the edge of town. Each year, he produces more wine in bottle, with the goal of bottling 100% of his production. André-Jean’s 12 hectares are divided into parcels in many “lieux-dits” that surround the village of Arbois, including La Touraize, Les Corvées, La Flandre and Les Petits Curoulets. André-Jean began farming organically in 2016 and is in conversion to gain certification. With the exception of some young Savagnin vines, all of the vineyards are hand harvested. All wines are fermented with indigenous yeasts and the total SO2 in the wines ranges from 2g to 6g.

The cuvée “Terres Bleues” is produced from 100% Savagnin. It is made from young vines in the “lieu dit” Sur la Regole which give an average yield of 30hl/h. Savagnin is an old variety with origins in the Franche-Comté and northwest of France. It is connected to the Traminer grape which Jancis Robinson suggests is a clonal variation. It is also related to the Pinot variety. It is thick skinned, late ripening and acidic. The Savagnin bunches are hand harvested and put into small bins to avoid any damage to the grapes. They are left intact and and gently pressed by a pneumatic press. The fermentation begins in stainless steel for 2/3 days after which the fermenting juice is put into 500L foudres to finish the alcoholic and malo-lactic fermentations.The wine is further matured in the foudres for ten months. The aging is “sur lie” with no racking or batonnage (stirring of lies). The wine is topped off every week.

Domaine Verdier-Logel “La Volcanique” 2016, Côtes du Forez

Notes from WT: The Côtes du Forez appellation is located between the Loire and Allier rivers in the center of France. Domaine Verdier-Logel is the leading estate of this small and obscure appellation where vineyards are few and far between. The Côtes du Forez hillsides are foothills of the volcanic mountains of the Massif Central and have soils of granite and volcanic composition. Due to the difficult climate only parcels with the best exposition and soils are planted to grapevines. The appellation’s laws mandate Gamay as the sole grape to be used and Verdier-Logel produces separate wines from volcanic soils “Volcanique” and granite soils “Cuvée des Gourmets“. These soils impart a rich earthy fragrance to the wines which combines well with the elegant fruitiness of the gamay grape.

Mas d’Alezon Presbytère 2015, Faugères

Catherine Roque is a pioneer in Faugères. She has two high elevation properties totaling 17 hectares: Mas D’Alezon, and Domaine du Clovallon, which she co-runs with her daughter Alix Roque. Catherine saw the promise in this somewhat unsung region in the Languedoc, and planted varieties that aren’t typical, such as Pinot Noir, Chardonnay, Petit Manseng, Reisling, Viognier, Roussanne, Clairette and Petite Arvine. She fully embraced biodynamic farming, and now both of her properties adhere to the practice. Her wines are produced with indigenous yeast, without sulfur, and are bottled unfiltered and unfined.

Mas d’Alezon focusses on grapes that are native to the region. Presbytère is 80% Grenache from 70 year old vines, with the remainder a blend of Syrah and Mourvèdre, from 80 year-old vines. This is a silky wine, ripe with cherries & plums, balanced by earth & dried hillside herbs, and finishing with a touch of gaminess and soft tannins.

Tastings in the Shop for Memorial Day/Brown Grad Weekend 2017!

This is always one of the busiest weekends of the year for us, and it’s also one of the most fun. This Friday will be extra-special (and extra fun!) since we’ll have the guys from Farmer Willie’s with us, followed by a French wine tasting with Leigh of Wine Traditions. Our Saturday beer tasting will feature a visit from CT’s Thimble Island Brewing Co. Swing on by, grab some sips. And happy graduation, happy long weekend!

FRIDAY 3-5PM: FARMER WILLIE’S Alcoholic Ginger Beer 

FRIDAY 5-8PM WINE TRADITIONS with Leigh Ranucci

SATURDAY 3-6PM: THIMBLE ISLAND BREWING

Farmer Willie's

 

 

 

 

 

 

 

Wine Traditions

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

January 13, 2017

If you’re not observing “Dryuary” (which would be even more challenging this year, right?!) then you’ll be happy to know that we got a little drop of Jenny & François wines in the shop. Some we’ve had before, some are new to us, all are welcome additions right now. We’ll open some up tonight, so swing by.

Speaking of Jenny & François: our friend Nick Gorevic will be in town pouring wines from the portfolio as guest bartender at Fortnight on Sunday. Should be a good time!

Cheers!

Here’s what we’re tasting:

Notes from the Jenny website:

La Grange Tiphaine Nouveau Nez 2014

La Grange Tiphaine was created at the end of the 19th century by Alfonse Delecheneau, followed by three generations: Adrien, Jackie & now Damien. Coralie, Damien’s wife, has now joined the family as a fully active partner in the life & work of their 10 hectares vineyard. Damien’s talent as a winemaker is evidenced by the multitude of beautifully balanced, elegant, precise red, white, rosé & sparkling wines that he crafts from five different varietals: Chenin blanc, Côt (Malbec), Gamay, Cabernet Franc, & even the ancient & rare Loire variety called Grolleau. The wines are in the AOCs of Touraine Amboise & Montlouis sur Loire. The wines are all different: tender or round, fine or fruit filled, dry or sweet, but they all share the common thread of careful work in the vines that make for beautifully balanced, terroir driven, precise wines. They are certified organic.

Nouveau Nez is natural sparkling Chenin Blanc from young vines, bottled before the end of fermentation.

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.

Estezargues Les Grand Vignes Blanc 2015

70% Grenache Blanc, 10% Clairette, 10% Bourboulenc, 10% Viognier.

Vinification Method: Hand harvested. No external yeast & no enzymes are employed during winemaking. The bunches are de-stemmed & the fruit undergoes fifteen days of maceration and the wine is stored in enamel-lined tanks for 10 months before it is bottled w/out fining or filtration.

Tasting Note: Pale straw in the glass with shimmering silver highlights. Scents of pear and mellowing yellow apple dominate the nose and are followed by a note of hay and white flowers. The palade is clean and supple with intense flavors of stone fruit & some tropical fruit flavors as well. The wine finishes with notes of dried apricot, white flowers and wet stones.

Pairing: Works beautifully by itself or with chicken, rabbit, & grilled fish dishes.

Estezargues Les Grand Vignes Rouge 2015

100% Cinsault.

Vinification Method: Hand harvested. No external yeast and no enzymes are employed during the winemaking process. The bunches are de-stemmed and the fruit undergoes fifteen days of maceration and the wine is stored in enamel-lined tanks for 10 months before it is bottled without fining or filtration.

Tasting Note: Garnet in the glass with shimmering highlights. Elegant notes of smoky red fruit, violet, sweet herb and a note of baking chocolate. The palate is rich with ripe cherry and berry flavors, and a mineral note that is followed by supple acidity and velvety tannins. This is a very expressive red with a great concentration of fruit and yet it is never overly extracted. The wine finishes with floral notes and a dash of black pepper.

Pairing: Works wonders with grilled chicken and pork, cold cuts, or simply by itself.

Le Bout du Monde L’echapée Belle 2014

Edouard Lafitte is a peer of Jean-Francois Nicq (the founding winemaker at Estezargues) and Eric Pfifferling of Domaine l’Anglore. All of these winemakers are known for working with Carbonic Maceration, and we find Edouard’s wines to be consistently some of the best of this style in southern France. The use of carbonic in the hands of the right winemaker can yield a wine of startling finesse and terroir. Le Bout du Monde located in a new burgeoning hotspot of natural winemakers centered around the tiny village of la Tour de France (not to be confused with the more masculine sounding bicycle race, le Tour de France). There are about a dozen young natural winemakers working in this area, but Edouard is one of the first to arrive, back in 1995. One of the first visitors to his winery saw the isolation of this spot and termed it “le bout du monde,” the end of the world. The vistas of the Pyrénées-Orientales mountain ranges framing the vines here completely take your breath away. Edouard says many days when he’s laboring away in the vines under the hot sun and gets fatigued, all he has to do is pause and take a look around him at the natural beauty to become completely revitalized.

60% Syrah, 40% Carignan planted on Gneiss and Granite.

Grapes are hand harvested and fermented whole cluster at low temperature in fiberglass tanks for about 15 days. No pigeage or pumping over is performed. The wine is aged in 7 year old 228 liter barrels for about 7 months, bottled with 1 miligram of sulfur per hectoliter and is unfiltered and unfined.

Wine Traditions Wine Dinner at Broadway Bistro, Tuesday, Oct. 25th

You can now reserve your spot at Broadway Bistro for the dinner with Wine Traditions importers Ed Addiss and Barbara Selig. If you’re a fan of Wine Traditions, you won’t want to miss this opportunity to meet Ed and Barbara and get the inside scoop on the life and adventures of a small wine importer. And of course you won’t want to miss the Broadway Bistro pairings! Grab your spot asap!

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

Oct. 7, 2016

Chateau Graville Lacoste Graves Blanc, 2013

75% Sémillon, 20% Sauvignon Blanc, 5% Muscadelle

Hervé Dubourdieu makes white bordeaux and Sauternes on his 13 hectare property. Founded in 1890, the vineyards are just across the road from 1st Growth Chateau Climens, and on a similar soil of calcerous clay, fissured rock, red iron, limestone, and flinty gravel. He farms sustainably. This wine is made from 50 year old vines, it’s dry and elegant, rich and minerally, with a very aromatic nose and a long, clean finish. This is a lovely go-to bottle for all kinds of fare, but pairs especially well with fish, chicken and creamy sauces.

Marc Pesnot “La Boheme” Melon de Bourgogne, 2015

Marc Pesnot organically farms (converting to biodynamic) 13 hectares of fifty year old Melon de Bourgogne vines near the city of Nantes, on the western edge of the Loire. His old vines thrive in schist rich soils, adding depth and character to his wines.

Harvest here is by hand, and at maximum ripeness. The fruit undergoes a slow manual pressing and rests on its lees for at least 9 months. There’s lots of refreshing acidity in this wine, tempered by pears, green apple, crushed stones and a touch of creaminess. Pairs nicely with shellfish, salads, chicken, and light appetizers.

Vin de Pays de Vaucluse Rouge “Cuvée Kermit Lynch” 2015

This wine is made by the Leydier family of Domaine de Durban in Beaumes-de-Venise. Famous for their Muscat, the Leydier’s sustainably farm 55 hectares of vineyards and also make Gigondas and Beaumes-de-Venise Rouge. The property, surrounded by pine trees that protect it from mistral winds, has been a working farm since 1159; it sits at high elevation with a cooler micro-climate than the rest of the southern Rhone, which lends freshness and finesse to the wines. The Vaucluse Rouge is the wine the family drinks by the jugful. t’s vibrant, fresh and fruity, with a touch of tannins on the finish.

Clos Bagatelle “Jardin de Bagatelle” Saint Chinian Rouge 2012

This is a Grenache/Syrah/Mourvedre blend from a brother and sister team. Christine and Luc Simon took over from their mother, Marie-Françoise, who ran the estate since 1963. Christine and Luc are meticulous in the vineyards and the cellar. Vines are planted on clay-limestone soil, with some shale plots. Summers are hot and dry, resulting in small grapes with thick skins. In the case of Jardin de Bagatelle, these conditions lead to a wine that is full of warm-stone minerality and dark, spicy fruit, with a touch of garrigue. Perfect for cooler nights and heartier dishes.