Tag Archives: la grange tiphaine

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

Dec. 29, 2017

Last tasting of 2017!

Weingut Rita & Rudolf Trossen, Pyramide Pur’us Riesling 2015, Mosel, Germany

Rita and Rudolf Trossen’s vineyards in Mosel are full of slate, which resisted phylloxera, so many of their vines are completely ungrafted and approaching 100 years old. In 1978 they converted their entire estate to biodynamics, well ahead of the trend. In 2010 they decided to take the plunge into natural winemaking with their Pur’us line of wines. This line has no intervention at all, with zero additives, including zero sulfur, and are unfined and unfiltered. They allow their wines to sit on the lees for an extended period of time, all of these factors come together to create a truly unique expression of Riesling in Pyramide Pur’us.

Grapes are of course hand-harvested, then whole bunches are fermented in 1000 liter stainless steel tanks. The tanks are cooled by ambient air, and fermentation takes about 6 months, followed by about 11 more months of aging in tank.

Champagne Perseval-Farge ‘Terre de Sables’ Premier Cru, Montagne de Reims

Notes from the importer: Champagne Perseval-Farge is a 4 hectare estate in the 1er Cru village of Chamery which is in the heart of the Montagne de Reims. The Perseval family traces its roots back to the early 18th century in the village and today it is Benoist and Isabelle Perseval who carry on the tradition. Benoist farms sustainably, what he calls “viticulture integrée” with the commitment of taking care of the land for future generations. The four hectares are planted with 50% Pinot Noir, 35% Chardonnay and 15% Pinot Meunier. In 2004 a small parcel was planted with Arbanne, Petit Meslier and Fromentot (Pinot Gris). Atypical of Champagne, the Perseval’s four hectares are largely in one single parcel with the greater portion being on the mid to upper slope with calcerous-clay soils and the smaller part on the lower slopes with sandy-clay soils. Besides his commitment to sustainability in the vineyard, Benoist has worked to decrease the use of sulfur in his winemaking and at 26 to 35g per liter, his dose level is below 50% of the norm.

The Terre de Sables is a blend of one third each Pinot Noir, Chardonnay and Pinot Meunier. It is also a blend of vintages, with the base of 50% coming from 2006 and the rest a blend of 2007, 2004 and 2001. The cuvee is made from grapes grown on the domain’s sandiest soils and is sharply marked by it, with notes of marine minerals being supported by bright acidity. The Champagne is held “sur lattes” for four years before disgorgement and finished with a dosage of 7g/L.

Domaine La Grange Tiphaine, ‘Rosa Rosé Rosam’ 2016

Notes fro the importer: La Grange Tiphaine was established at the end of the 19th century by Alfonse Delecheneau, followed by three generations: Adrien, Jackie, and currently Damien. Coralie, Damien’s wife, has joined the family as a fully active partner in the life & work of their 10 hectare 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 varieties: Chenin blanc, Côt (Malbec), Gamay, Cabernet Franc, & the ancient & rare Loire variety called Grolleau. The vines 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.

Rosa Rosé Rosam is a blend of Gamay, Grolleau, Cot, & Cabernet Franc from vines that average 80 years old. It’s a pet-nat rosé, made via methode ancestrale, and is a fun addition to the holiday season. Off-dry, ripe strawberries and cherries, a little tart & hazy…it’ll look beautiful in your glass.

La Vignereuse, ‘A la Santé des Mécréants’ Duras, Gaillac 2014

Marine Leys farms 5 hectares of hillside vines planted to Duras, Syrah, Braucol, Mauzac, Loin de l’oeil, and Gamay, in the town of Tarn, in Gaillac. Marine comes from a background in film production, and in that role she travelled across Europe. The job also took her to Canada, then Ireland, and eventually Turkey, where she was introduced to the world of wine through her employer, whom she helped plant a vineyard. It’s there that she eventually began working in the cellar and, after studying in Beaune, handled the winemaking as well.

In 2012 she moved to Gaillac to work and learn from her winemaker friends at Domaine Plageoles. In 2014, she found the 5 hectares of vines in Andillac and the Vignereuse that now make up La Vignereuse.

A la Santé des Mécréants (which we think translates to “cheers to miscreants”???) is 100% Duras (from 40 year old vines) that’s hand-harvested, fermented in cement, and bottled with barely any sulfur. It’s a humble little wine with crunchy-fresh fruit, white pepper, and a touch of earth and spice.

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.