Tag Archives: Muscadet

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

May 27, 2016

We’ve got a little bit of symbolism happening in tonight’s tasting. We open with a French sparkler, and everyone knows that sparkling wine denotes celebrations and all things good and happy. We close our tasting with Forlorn Hope Mataro, in honor of Memorial Day. The phrase ‘forlorn hope’ is from the mid-16th century Dutch expression ‘verloren hoop’, which originally denoted a band of soldiers picked to begin an attack, many of whom would not survive. Over the years it’s come to mean more of a persistent hope that’s never to be fulfilled. Either way, it’s a strange name for a wine, but it makes sense, as producer Mathew Rorick describes it: we love the longshots. We love the outsiders, the lost causes, the people/projects/ideas abandoned as not having a chance in the world. We love the longshots because we’re all about tenacity, we relish a challenge, and – we admit it – we love us a good tussle… (these wines are) rare creatures from appellations unknown and varieties uncommon, these wines are our brave advance party, our pride and joy – our Forlorn Hope.

That resonates with us on so many levels…from the personal sacrifice to the championing of the underdog – the story is real.

Cheers, congratulations, and Happy Memorial Day from all of us at Campus!

Louis de Grenelle “Platine” NV Brut, Crémant de Loire, Saumur

Created in 1859, this is one of the oldest (and last) family owned sparkling wine houses in Saumur. Platine is a hand-harvested blend of 85% Chenin Blanc, 10% Chardonnay & 5% Cabernet Franc from limestone hillsides outside of Saumur. It’s made in the Champagne-method and aged for at least 18 months before being bottled at 7 grams dosage. This is a bang for your buck bubbly, with stones and hay, lemons and pears, a fine bead, and a delicate and delicious finish.

Pépière 2014 Muscadet Sèvre et Maine Clos des Briords

2014 Loire Valley whites have been a real treat, and 2014 Clos de Briords is no exception. Marc Ollivier is tops in his field and it shows with this wine. It’s from 3 hectares of old vines planted on the granite of Chateau Thébaud. He hand harvests, uses natural yeasts, and the wine stays in contact with the lees until time of bottling (about 7 months). It’s then bottled with a very light filtration. 2014 is a bit rounder and richer than previous vintages. An average spring through July was followed by a cold and humid August. The risk of rot was very high, through the end of August, when dry, sunny weather emerged and lasted through October. This allowed the grapes to mature with high sugar and his acidity. The result here is a wine that is incredibly balanced, splashed with bright citrus, texturally appealing, and stony/salty on the finish, just how you want it.

Cuilleron 2015 VdP Collines Rhodaniennes Rosé Sybel

From the importers website: The Cuilleron family domaine, located in the hamlet of Verlieu (part of the town of Chavanay) was founded several generations ago (1920). Yves Cuilleron’s grandfather was the first to bottle wine for commercial purposes in 1947. Antoine Cuilleron, the uncle and immediate predecessor of Yves, assumed control of the domaine in 1960 and significantly increased the percentage of wine bottled at the estate and extended the scope of the domaine. Yves assumed full ownership and direction of the domaine in 1987 and, since that time, has built an entirely new facility while at the same time acquiring additional vineyard property. The domaine is now…52 hectares of vineyards that cover multiple appellations, including principally, Condrieu, Saint Joseph Rouge and Blanc, Cote Rotie, Saint Péray and a series of Vin de Pays from the Collines Rhodaniennes.

This is a smooth and round rosé, dry but full of ripe red fruit. It’s only 12.5% abv, but it feels much richer than that. It has the fruit and balance to sip on its own, but the weight and acidity to be a refreshing gulp between bites.

Forlorn Hope 2014 Mataro, Rorick Vineyard, 

Calaveras County, CA

From the producers website: The Forlorn Hope wines were born to connect the thread between California’s boundless viticultural potential and its diverse viticultural history. In addition to the vines my family and I farm, I work with a handful of growers across the north of the state whose plantings might otherwise be misfits: the uncommon sites and varieties that pay tribute to California’s eclectic and often unexpected viticultural heritage. Taking cues from the stones and soil, I endeavor to interrupt the natural development of each of these wines as little as possible in order that the character and uniqueness of each vineyard site may take center stage.

This Mataro (aka: Mourvedre) is floral & savory, with rich fruit and soft tannins. Forlorn Hope wines are versatile pairing partners, since their acidity and freshness won’t overwhelm flavors.

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

December 11, 2015

Louis Dressner Wine Tasting in the Shop

Louis Dressner Wine Tasting in the Shop

Domaine de la Pepiere “Les Gras Moutons” 2014 Muscadet-Sèvre et Maine

Marc Ollivier and Rémi Branger make serious, age-worthy Muscadet from old vines from original rootstock. And 2014 was arguably one of the best Loire vintages ever, so we’re expecting their wines to achieve mythic status!

Gras Moutons means “fat sheep” and is from a plot of land where the soil is mostly gneiss (course-grained; feldspar, quartz, and mica). All the vineyards at Pepiere are farmed sustainably at a minimum, and some are 100% organic. All grapes are hand-harvested, only wild yeasts is used, and sulfur is used only in small doses. Extended lees contact is a given.

Enjoy this wine now, for it’s salty, green apple twang and leesy, mineral purity. Lay another couple down and see how it evolves.

Cascina degli Ulivi VdT “Semplicemente Vino” “Bellotti” Bianco 2014, Piedmont

Biodynamic, naturally made wines since 1985. This Cortese is wildly delicious. It is NOT fizzy, even though it’s bottled under crown cap. It IS gorgeously aromatic, with notes of butter, ripe apples, orange oil and walnuts. There is also a Semplicemente Rosso, and yup, it’s as good as the white!

This property is a full-working 100% biodynamic farm, with a restaurant and accommodations for visitors.

Stefano Bellotti says this about natural wine:

I’ve always said that our force is the truth. When you start drinking natural wine, or eating natural cheese, natural bread, natural food… When you start eating REAL food, products from the earth that have a true link to their terroir, you don’t go back.

Read more here.

2014 Pierre Olivier Bonhomme “Le Telquel”,  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 trailblazers Thierry Puzelat and Pierrot Bonhomme,  the 2014 vintage marked the first to bear the name “Domaine Pierre Olivier Bonhomme”. Pierre has been solely making the wine since 2011, so it was time that his name graced the label.

There’s never been a time we haven’t loved this wine. Lithe, brambly, a little bit funky, and only 11.5% abv. Glug-Glug!

2014 Perrini Negroamaro, Salento (Puglia), Italy

Brother and sister Vito and Mila Perrini converted their family’s centuries-old estate to organic farming (now biodynamic) in 1993. Before that, the family mostly sold their grapes to local négociants, as they didn’t have the means to finance estate-bottled production. Vito and Mila then built an underground cellar, where the cooler fermentation temperatures would aid them in their goal of producing wines of more subtlety and elegance than was normally encountered in the region.

The vines here are 30-35 years old and are spread across hills and along the shoreline. Yields are kept low, grapes are picked by hand and fermented in stainless steel, then aged in stainless and glass-lined tanks. We’re happy to have this Negroamaro back in stock. It’s a super-affordable crowd pleaser!

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

2014 Domaine de la Pépiere Muscadet-Sèvre et Maine sur Lie

Marc Ollivier is one of the best producers of Muscadet that we’ve ever encountered. His Muscadet has lees contact until the time of bottling, which is the traditional way to make Muscadet, but has become the exception. Ollivier hand harvests, uses natural yeasts & bottles with a very light filtration. The vineyards are 40+ years old & all from original stock; there isn’t a single clonal selection in the vineyards.

This wine never, ever fails to deliver. It’s a rocky, salty, twangy, lip-smacky, refreshing bottle of goodness!

2014 Domaine Rimbert “Petit Cochon Bronzé Rosé”, St. Chinian, Languedoc

It’s hard to ever say no to this little piggy. This rosé is made from a blend of Cinsault & Syrah, from vines of about 60 years old. The grapes are harvested at maximum ripeness and immediately de-stemmed, then gently crushed and fermented with natural yeast. The skins are removed from the vats 36 hours after pressing, lending this rosé its beautifully intense pink color. This wine is typically light and spicy, with bright red fruit, like cherries and a strawberries, and a clean and zesty finish.

2014 Domaine Rimbert “Cousin Oscar” Vin de France (St. Chinian)

He’s back! Made from Jean-Marie Rimbert’s organically farmed young vine Cinsault, this wine is synonymous with summer around the shop. Oscar likes a light chill, to maintain his suave sense of cool.

2014 Domaine du Mortier “Brain de Folie” St Nicolas de Bourgeuil

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.

Brain de Folie is apparently slang for hangover, but this is a light Loire Valley Cab Franc, so how bad can it be? Two weeks of carbonic maceration lend this wine its refreshing, food friendly, totally quaffable character. Porch-pounder! 

Friday Wine Tasting in the Shop, 5-8PM

Éric Chevalier Muscadet Côtes de Grand Lieu Sur Lie 2012

This 25-hectare property sits upon rocky soils rich in granite, quartz, sand and silt. The fruit for this wine is hand-harvested from 6 hectares of 50-year-old vines, then fermented with native yeasts in underground glass-lined cement tanks. The wine is left on its lees and is never racked or filtered.

We love this wine for its stony, saline notes, as well as its texture & refreshing acidity. It’s pairs perfectly with oysters, of course, but is also a good match for all kinds of seafood, as well as poultry & salads.

Tremonti Barbera Frizzante 2012, Emilia Romagna

Cool things are happening here in the land of Lambrusco, and Tre Monti winery is at the forefront of those cool things. Only estate-grown grapes are vinified here. Winemaker Vittorio Navacchia believes in minimal intervention from the vine to the cellar. To that end, all of the vineyards are managed according the principles of sustainable viticulture, which mandates inter-row cover-cropping and the lowest possible use of chemicals. Tre Monti is in the process of transitioning to biodynamic farming.

The vines of the Tre Monti estates are planted in pebbly, sandy, clay soils giving the wines mineral depth and complexity. This Barbera is fizzy, dry, and fruity. Perfect for salami or other cured meats–and for getting the party started.

Carlin de Paolo Grignolino Piemonte 2013

Carlin de Paolo is a 4th generation family winery in Piedmont. The figure on the label is Carlin, son of great grandfather Paolo. Carlin is described as “an indefatigable worker, bent from the hard work carried out in the vineyards for many years. However he was always joyful, with his fist clenched as a sign of determination and always striding forward. The work of the soil, the love for the family, a life full of sacrifices, his trousers patched, and an open heart”. Aw, we wish we knew him!

Grignolino is a grape indigenous to Piedmont. This wine is so light in color it’s almost a rosé, but it packs a punch. It’s all tart cranberry, cherry and minerally earth mingling with a touch of orange zest. It’s got a little bit of a hard edge to it, but it’s not at all unpleasant. It’s vibrant acidity makes it a fantastic food pairing wine. We had it with chorizo, red beans and potatoes and it certainly did the trick!

Chateau Tire Pé “Diem” Bordeaux 2013

David and Hélène Barrault have been organically farming this small estate since 1997. This wine is 100% Merlot grown on clay and limestone. It’s hand-harvested, de-stemmed, cool fermented, and aged for 8-10 months in concrete before being bottled unfiltered. This vintage leads with iron, iodine & earthy notes but it fleshes out and brings on the soft fruit and elegant tannins on the finish. It’s a good cheap date wine, works with steak, chicken, pasta….it’s pretty versatile really!

Herald the Wine Times! Tasting in the shop tonight, 5-8PM

jax_cola instagramWe’re in a snow stupor here on Brook Street. Motivation? What’s that? Someone pass the remote! There’s a whole lotta snow out there, but damn, we love the city in a blizzard. Even the winter whiners have a hard time not getting into the spirit. Monday’s party atmosphere in anticipation of Snowmageddon2015 was the most fun we’ve had in a long time; thank you to everyone who came in to stock up–we truly had a blast! And though we didn’t post about it, we were in fact open on Tuesday; Vin and Mulligan braved the elements like proper arctic explorers, shoveled off our roof, and held down the fort for most of the day. That’s when one of our customers snapped this picture outside the shop, which perfectly captures the joie de vivre of this little neighborhood. When’s the next storm? We can’t wait!

Cheers!

Super Bowl Recipe: Mulligan’s Yueng-Wings!mulligan yuengwings

Some of you already know Chef Mulligan from the events we’ve done with the Cable Car–or maybe you know him as the guy who quietly makes amazing food around town. Or perhaps as that record shop dude (as he says of himself: “I have all the jobs”). No matter how you know him, right now Mulligan’s doing his thing at Campus, and he’s made up this recipe for your Super Bowl party:

Kick your party through the uprights with some beer-braised chicken wings!*

Step 1- apprehend some good quality chicken wings, and a top quality 4 pack of Yuengling tall boys.

Step 2- salt the wings, add small-diced onions, and other aromatics of your choice- sear the wings in oil, over high heat in an oven proof pan.

Step 3- add beer around the edge of the pan, just up to the level of the wings- and why not some tamari, perhaps blackstrap molasses for extra sweetness

Step 4- drink the rest of the beer!! Braise the wings at 350 in the oven till soft! Drain any braising liquid and caramelize. Quickly place under low broiler to finish.

GET MORE BEER

Chef’s note- try some Fox Point spicy pickles on the side, RI made & available at Campus Fine Wines..

(Fox Point Pickling company was just in Projo on Wednesday; check out the article and recipes here).

*Our favorite part of this recipe is that Brad had to “football it up” since Mulligan knows more about Lomo than end zones. It’s all good!

Friday Wine Tasting in the Shop, 5-8PM

Herald the Wine Times! 

2013 Domaine de la Pépiere Muscadet-Sèvre et Maine sur Lie

Marc Ollivier is one of the best producers of Muscadet that we’ve ever encountered. His Muscadet has lees contact until the time of bottling; extended contact gives it the crispness that makes Muscadet so refreshing & is the traditional way to make Muscadet, but has become the exception.

Ollivier hand harvests, uses natural yeasts & bottles with a very light filtration. The vineyards are 40+ years old & all from original stock; there isn’t a single clonal selection in the vineyards.

This wine is salty, tangy and lip-smackingly delicious! Try it as an aperitif, with salads & the obvious oysters, or as a foil for richly sauced foods. It’ll cut through them like a laser!

2012 Chateau D’Oupia, Minervois

Since the death of her father André in 2007, Marie-Pierre Iché has been running this large, old-vine estate, complete with 13th century castle. André was never a member of the village co-op, choosing instead to tend his own vines and make his own wine. However, he sold his wine in bulk to local negociants until a visiting Burgundian winemaker convinced him to sell them under his own name. He made quite an impression with his wines, which were deep and savory and full of ripe fruit character, but priced for everyday drinking. This producer continues to be a go-to for value and quality. This wine is a blend of Carignan, Grenache, Syrah from 50 year old vines.

2013 Château Coupe Roses, Minervois

Another Minervois red! Why not? Here are the winery notes, as translated by Google. Priceless.

The listening trickle spread from bottle neck; The purplish iridescent ion of the bastide, herald the wine times. It’s young, close to the fruit, it is the wine of instants. The accomplice companion of the culinary improvisations which plays with its tannins already absorbed parsleyed with wild plums aromas.

Its vivid insolence will take part to a modest light-meal and also to generous friendly meals. It’s the wine with which we recreate allegorical meals of the saved harvests.

Terroir : Mountain area in High-Minervois. South/South-West exposed plots. Between 200 and 350m of altitude. Rocky uplands – clay-limestone. 10 to 50 years vines. Maximum yield of 40hL/Ha.

Grapes : Carrignan, Grenache. And a little touch of Syrah!

Vinification : Manual harvest, destemmed, traditionnal maceration 20 to 30 days.

Tasting : Its colour is pale red, brilliant with light purple shades. The nose reminds the Carignan from which come this wine, fruity, it is also in mouth where fresh red fruits dominates, associated with a refreshing acidity. A perfect wine for all occasions, aperitives or meals.

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