Tag Archives: Gruner Veltliner

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

July 28, 2017

In addition to tonight’s tasting, Deirdre Heekin of La Garagista will visit us this Tuesday, August 1st, from 5-6:30pm for a wine tasting and book signing. We hope you can join us to taste these acclaimed, tiny-production Vermont wines. 

H&M Hofer Gruner Veltliner 2016, Wienviertel, Austria

Hofer is a 20-hectare, family-operated, certified organic estate, with top sites in Freiberg and Kirchlissen. In addition to vines, they grow organic grains (rye, barley, and alfalfa) for consumption and as cover crops. Wienvertiel is Austria’s largest growing region and is known for commodity wines; the high quality wines of Hofer stand out & raise the bar. All Hofer wines are produced using grapes that are destemmed, macerated for a short time, and fermented in stainless steel to preserve freshness and acidity. This wine is a liter of refreshing deliciousness. It’s herbal, dry, white-peppery (common in Gruner) with citrus-like acidity and a touch of stony minerality. Too easy to toss back. Have it with seafood, scrambled eggs, sushi, salads…it’s got most stuff covered, except for maybe super-spicy. A little spicy is ok!

Pierre Olivier Bonhomme “Le Telquel”, Vin de France (Touraine)

LE TELQUEL translates to ‘as it is’, but sounds like the french word for dachshund, hence the wiener dog on the label. Originally made by natural-wine trailblazer Thierry Puzelat (of Clos du Tue-Boeuf) and Pierre-Olivier Bonhomme, Pierre-O has been solely making the wine since 2011, and since 2014, only his name has graced the label. Read more about all that here.

Every release is slightly different, but we’re pretty sure this is a blend of mostly Gamay, with some Grolleau and maybe some Pineau D’Aunis from vines planted on flint. The wine is aged in wooden tanks and bottled in the spring. It’s light & spicy, with tangy fruit and lots of acidity. Put a slight chill on it for the complete vin de soif experience. Au naturale, unfiltered, etc…

La P’Tite Vadrouille 2016

This is a side project for Domaine du Mortier, a 9 hectare, certified biodynamic property located in Saint Nicolas de Bourgeuil. Brothers Fabien and Cyril Boisard were quite young when they started Domaine du Mortier nearly ten years ago. And while they don’t hail from a long line of winemakers, they do employ the most traditional method of propagating vines: Selection Massale, a labor intensive and time consuming practice of selecting the best vines in a vineyard and propagating through cuttings. Their wines are made and bottled with little to no SO2.

Heavy frost in 2016 left the brothers needing grapes, so they sourced from friends growing organically in Bordeaux. La P’Tite Vadrouille is 55% Merlot and 45% Cabernet Franc from vines planted along the Dordogne. They picked the grapes themselves and then brought them back to Saint-Nicolas-de-Bourgueil in a refrigerated truck, where the grapes then underwent a 12 day maceration with semi-carbonic fermentation, producing a lively wine with bright fruit aromas. Unfortunately this vineyard also froze in 2017, so they’ll have to source again for next year. The life of winemakers is often a tough one.

Domaine Elodie Balme Cotes du Rhone Rouge 2015

Elodie Balme began her foray into wine making at just 19 years old, when she quit her wine sales job to study viticulture and oenology. As part of her coursework, she was placed with Marcel Richaud, a pioneer of biodynamics in the southern Rhone. The two became friends, and Elodie was inspired to go deeper into organic and biodynamic winemaking. With Marcel her mentor, Elodie founded her domaine at 23 years old.

2006 was her first vintage, which she produced from four hectares belonging to her father Bernard, who had been a viticulturist his whole life. Until Elodie joined him in farming and production, he had worked his property conventionally. Elodie has eliminated pesticides and herbicides entirely in most of the 14 hectares she farms (there are a couple stubborn parcels that still get one treatment per year) and Bernard has stopped using systemic treatments on all 28 hectares. They are getting closer to 100% organic every year. The grapes from the other 14 hectares that Elodie doesn’t farm are sold to local co-ops.

Fermentation is spontaneous with native yeast. and the wines are vinified and aged in concrete, with no added sulfur during production. The wines do get a tiny dose at bottling.

Read this week’s newsletter here.

Friday Wine Tasting in the Shop, 5-8PM

2014 Berger Gruner Veltliner, Kremstal, Austria

This is a father and son estate on roughly 18 hectares of mostly south-facing vineyards. According to the producer, this Gruner grows on steep loess terraces which emphasize terroir and characterize the landscape of the eastern part of the Kremstal. These terraces store heat during the day and reflect it onto the vines at night producing wines with unique fruity, fresh and bright flavors. They use stainless steel and cultured yeasts in order to get slow fermentation and to preserve CO2; this further ensures the fresh, fruity, and clean flavors we’ve come to expect and love from this producer.

2013 Jean Manciat Macon Charnay Franclieu

The Mâconnais, in southern Burgundy, has been well known as a region for cooperatives and négociants, but back in 1986, this producer was the catalyst for one of our favorite importers to go out in search of comparable wines from other regions in France. Jean Manciat took over this 5.5 hectare estate from his grandfather. He immediately embraced biodiversity in the vineyards by planting different types of grasses between rows, keeping down the need for weeding while avoiding herbicides and soil erosion. He planted new vines from old Pouilly Fuissé rootstock, but also kept as much of the (at the time) 50+ year old vines as possible. He prunes his vines to be up to 50% less productive than others in the Mâconnais, producing wines that are more concentrated, evocative and nuanced than high yielding vines. While Manciat does appreciate wines fermented and aged in oak, he only uses stainless steel in the Franclieu, to best express the “fruity, floral aromas and flinty minerality that characterize the best Chardonnay in the region.”

2011 Chateau de Parenchere Bordeaux Superieur Rouge

This sustainably farmed estate is situated in the eastern edge of the Bordeaux wine growing area, on the borders of the Dordogne and the Lot et Garonne departments. The soil here has a very high clay content, which is unusual for this area and is thought to contribute to the strength and intensity of the wines produced.

This is a large estate of 159 hectares, 63 of which are vineyards. The breakdown of the vines is 50% Merlot, 40% Cabernet Sauvignon (on the most exposed plots), 9% Cabernet Franc & 1% Malbec. The vines are densely planted and average between 25 and 50 years old.

We’ll also open up a bottle of red from our ever-popular “Best Buys Under $15” section.