Tag Archives: Rhode Island Wine shop

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

August 11, 2017

Weingut Keller, Rheinhessen, Germany

Klaus-Peter Keller is considered by many to be one of the best German winemakers; Jancis Robinson calls his wines the “Montrachets of Germany”. But he doesn’t make just high end, hard to find wines; he also makes entry-level wines that are just as meticulously made, but won’t break the bank. The organically farmed vineyards on the slopes of the Rhine River have been in the Keller family since 1789. The soil on these rolling hills is limestone rich, adding mineral intensity, vibrant aromatics, and glass-like purity.

We’re tasting two new arrivals from Keller tonight: 2016 Riesling Trocken and Scheurebe Kabinett (Scheurebe is a cross of Riesling and Sylvaner). These are pre-orders, just arrived, so we’ll be tasting them for the first time too. Keller doesn’t disappoint!

Tiberio Cerasuolo D’Abruzzo 2016, Abruzzo, Italy

When Riccardo Tiberio found a 60 year old plot of Trebbiano Abruzzese vines back in the late 90s, he knew he had stumbled upon something special. Most Trebbianos in the region are made from the far less exciting Trebbiano Toscano, but Riccardo knew what the grape was capable of achieving through masters like Emilio Pepe and Valentini. In 2000 Riccardo bought the 8 hectares of old vines, along with 31 more acres suitable for farming. He then planted indigenous varieties matched to the different soils of the vineyards: Montepulciano d’Abruzzo, Trebbiano Abruzzese, and Aglianico, were planted along with Pecorino and Moscato di Castiglione clones from ancient vines in the area. The first vintage was released in 2004, and in 2008 Riccardo turned over the winery to his daughter Cristiana, who now makes the wine, and son Antonio, he farms the vineyards. At this point the farming is a mixture of sustainable, organic, and biodynamic, depending upon the site. Cristiana has quite the resumé, having worked with Jacques Selosse, Nicolas Joly, and Egon Muller, to name just a few.

The Cerasuolo d’Abruzzo is from 52 year old Montepulciano vines (selection massal) planted on 4 hectares of limestone at 1200 feet elevation. The fruit is picked early to preserve freshness and acidity, and then left in tank with only 20 minutes of skin contact, which is surprising, given its vibrant color and depth of flavors. This is a wine for the dinner table; it’s concentrated, fine-grained, and full of cherries, rhubarb, raspberries and spice, with a dash of orange zest and flowers. This is a rosé to drink year round, and will in fact evolve over the next year, if you can put some away for later.

North Hill Pinot Noir 2014, Willamette Valley, Oregon

Eve and Bill Holloran purchased a heritage vineyard in Dundee and another large parcel of land in the Eola-Amity Hills AVA in 1999. Their first harvest was 500 cases of Riesling, Pinot Noir and Chardonnay, produced in a converted horse barn. Bill is in fact credited with starting the “garagiste” movement in Oregon. Since 2005, Mark La Gasse has been the winemaker here, and Vincente Mora has managed the vineyards since 2013. Farming is sustainable, organic and biodynamic.

North Hill is a 2nd label for Holloran Vineyard that offers a very drinkable, solid Willamette Pinot Noir at a solid price. It’s elegant, smooth, balanced, and food-friendly.

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

August 4th, 2017

All Vini Conestabile Della Staffa

Notes condensed from the SelectioNaturel site: An arranged marriage in the 1700s brought together the Conestabile and Della Staffa families. The Conestabile family originated in Orvieto, the southwestern corner of Umbria, just north of Rome; the Della Staffa family dates back to antiquity and is from Perugia, close to the winery. The two noble families were interested in consolidating property and influence in what was a very poor region. In the 1800s, the property totaled over 700 hectares of agricultural land, with 100 hectares under vine. During the late 1800s and early 1900s, Conestabile della Staffa was the most important winery in the area, producing 10,000 hectoliters of wine per vintage. Remnants of this winemaking history can be seen in the castle located at the top of the hill in the village of Monte Melino. Danilo Marcucci makes the wine here, on the property he shares with his wife Alessandra.

Quoting SelectioNaturel: In the 1920’s the hamlet of Monte Melino was home to over 20 small families, each relatives of the Counts of the Conestabile della Staffa. Danilo’s wife, Alessandra is the descendant (great granddaughter) of one of these Counts. The village essentially was a self-sufficient commune/fiefdom at that point. Work and profit sharing among the families was divided equally in all sectors of the farming; raising cows, growing and drying tobacco, making wool & silk, a cobbler, a school, a metalworker, and of course olive oil and wine.

In the post-World War era wine production dramatically decreased due to the reduced workforce for farming as people moved into the cities. The last produced vintage from the old cantina was in 1956. From 1956 until 2015 no wine was produced on the property, instead the grapes were sold off to the local co-op for this entire period.

Today Conestabile della Staffa is literally being reborn, re-envisioned by the work of Danilo Marcucci. It’s an undertaking of epic proportions. Over 12 hectares of vines, many of which have been in disrepair for over a decade, but were planted in the early 1970’s. Luckily the land was never touched by chemicals.

The wines are made in the most natural way, adhering to methods that Danilo has learned over the course of 20+ years of winemaking and farming experience from some of Italy’s great ‘masters’ (Lino Maga, Eduardo Valentini, Cappellano, Vittorio Mattioli and others).  Native grapes (grechetto, trebbiano, ciliegiolo sangiovese, Gamay del Trasimeno, canaiolo, sagrantino) are the backbone of the property, a truly inspirational project with a bright future. No yeast, no chemical corrections, no sulfur. “No technology”, as Danilo would say.

The wines we’re tasting:

Brioso Rosato Frizzante: Sangiovese rosé. Direct press. Partial primary fermentation in stainless steel before early bottling and refermentation in bottle. Not disgorged. No sulfur. Crown cap finish.

Conestabile Bianco: Trebbiano and malvasia. No skin contact. Natural fermentation w/o temperature control in open-top resin vats (500 liters). Aged in fiberglass and/or stainless steel. No sulfur.

Conestabile Rosato: Cabernet franc. Direct press, ‘fior di mosto’. Natural fermentation w/o temperature control in open-top resin vats (500 liters). Aged in fiberglass. No sulfur.

Conestabile Rosso: Sangiovese. De-stemmed, 4 day maceration on the skins before pressing and aging in fiberglass. No sulfur.

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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.

Partida Creus Tasting Tonight with Álvaro de la Viña, 5PM-8PM

Friday, July 14, 2017

Álvaro from Selections de la Viña is in the shop tonight with new arrivals from Partida Creus. We even got a few mags of BS, which, if you’re gonna call a wine BS, it really should come in a mag. We tried it last night and it is so damn good. We only have three bottles so we won’t be sampling this one, but Fortnight might still have some available by the glass…even though you should really just buy the mag 🙂

Massimo Marchiori and Antonella Gerosa are the couple behind Partida Creus. Originally from Piedmont, the two (who are both architects) moved from Italy to Barcelona because of that city’s rich architecture. In 2000 they sought out a slower and more bucolic lifestyle, so they moved once again, this time to Massís de Bonastre in the Baix Penedés. They started farming, and when they found it difficult to find wines made in a lighter, minimalist style, they began recovering forgotten old vines of local, low-yielding, grape varieties, many of which had been  disqualified or never allowed into the D.O. Partida Creus farms organically, of course, and adds nothing in the cellar, it’s all native yeast fermentation, natural acidity and no sulfur. The wines are fresh and refreshing, with lots of acidity, low alcohol, terroir-driven minerality, and sometimes sherried-nutty-gamey undertones which turn into a bouquet of fresh flowers with a little bit of bottle age. These wines are living things, and each stage of their development offers new and endearing traits. Selections de la Viña also sells out of these wines before they even land in the states, so don’t miss this chance to taste them and grab some for yourself. We might have to keep a mag of BS for ourselves though….

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

June 30, 2017

Tegernseerhof Gruner Veltliner Federspiel 2016, Wachau, Austria

Notes from the importer and producer: Martin Mittelbach is the sixth generation to lead this winery. It is his declared goal to use the vineyards’ enormous potential to produce unique and distinguished wines: “Following ancient traditions, we select our grapes for their agility and vitality. Quality comes before quantity. Our wines reflect our values: they impress through their expression of vineyard and grape variety rather than their alcohol of sugar content. Their finesse comes naturally from a combination of soil, climate, and traditional viticulture.”

This wine comes from up to 50 year old vines planted on sandy soil. Apples, pears, flowers and wild herbs are backed up by a lively mineral core and crisp, refreshing acidity.

La Grange de Piaugier Cotes du Rhone Blanc, 2015

Jean-Marc Autran, took over the winery from his father Marc in 1985, who had previously inherited it from his father, Alphonse. Jean-Marc acquired more vineyards and, with the assistance of his wife Sophie, developed the sale of his wines in bottle. The winery soon became too small and they extended it in 1995 to enable them to mature and store the wines in the best possible conditions. Today, Sophie and Jean-Marc cultivate 3.5 hectares within the Gigondas AOC, 12.5 hectares in the Sablet AOC and 14 hectares of Côtes du Rhône vineyards. Farming is organic.

This is a delicious little white counterpart to the Sablet rouge we’ve been loving for so long. It’s a new addition for Piaugier, and is a blend of mostly Grenache, Roussane and Viognier, fermented and aged in concrete. It’s lush and plush, but not flabby; there’s lots of vibrant acidity here! Honeysuckle and ripe, spiced pear mingle with oranges and crisp apples. It’s a delicious, full-bodied white that will go nicely with creamy dishes with a hint of sweetness, grilled veggies, and shrimp and other seafood.

Château des Sarrins 2016 Rosé, Côtes de Provence

This property is owned by Champagne producer Bruno Paillard. It’s an organic blend of mostly Cinsault along with four other grapes, from a gravity fed winery at 800 feet elevation between Marseille and Nice. It’s light and crisp (just like Bruno’s Champagne!) and red-berry fruit driven. Drink it like we drink rosé: FTW.

Paterna il Rosso 2016, Tuscany

Paterna is a 15 hectare fully functioning farm in the Tuscan hills, established in 1985 by a group of friends looking to get away from the tourist market that Tuscany had become. In addition to grapes (indigenous only), they cultivate local products like cheese, honey, salumi, etc. The farm has been organic since the beginning, but they go beyond that by working naturally in the cellars as well, with only indigenous yeast, and little to no sulfur.

Il Rosso is a blend of Sangiovese and Canaiolo, fermented outdoors in cement tanks, without temperature control. This is a lively wine, with lots of cherry, red fruit, and zesty, food friendly acidity, but also an iron-like streak of minerality and rustic tannins that make it perfect for your outdoor table full of cured meats, cheeses, olives and paisans.

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

June 16, 2017

Val de Mer Petit Chablis 2015

Val de Mer is Patrick Piuze’s second winery, co-owned with François Moutard, of Champagne Moutard. Patrick Piuze made wine in Chablis for more than a decade for producers such as Olivier Leflaive, Verget, and Jean‐Marc Brocard; in 2008 he started his own label. Demand for his wine was great, especially in the US, but Patrick was not interested in increasing production. He had an idea of doing another small project of the same quality just for the US market, but he didn’t have the capital to make this happen. Then in 2010 François Moutard purchased a few hectares of vineyards in Tonnerre, a village about 20 minutes outside of Chablis. François asked Patrick to help manage the vineyards and make the wine, and out of this partnership, Val de Mer was created. Farming here is the same, essentially organic, though not certified, and the winemaking is very similar at both properties: hand-harvesting, spontaneous fermentation, and élèvage in used barrels for 1er Cru and Grand Cru, and tanks for entry-level. Some of you are probably familiar with the non-dosage Cremant, which we’ve been loving since last fall… But now for the bad news: Val de Mer was hit hard by hail last year, and the future of the property is not certain. We’ve purchased what’s available to us, but there’s no guarantee of procuring the wine in the future. This is what divides the small farmer from the factory producer, and why we’ll continue to support the little guy every chance we get; when mother nature comes stomping through their vineyards, these producers can’t call on their investors and lab managers to make it right, they live and die by that year’s harvest, and sometimes they can’t recover. And every year, the wild weather and hail just seems to get worse and worse. Anyway, enjoy this wine (and the sparkling) while you can, and remember that these winemakers aren’t trying to build empires, they’re just doing what they love and sharing what they love with us.

AOC Petit Chablis forms one of the rings of the Chablis area, with soils dating from the Tithonian age (152-145 million years ago), a little more recent than those of the other appellations in the region. The soil is usually hard, brown limestone, and sometimes silty or sandy. The wine is 100% Chardonnay, and typically tangy and evocative of the sea, even though the AOC is inland. Flowers, flint and citrus on the nose are coupled with a little bit of fatness on the palate that’s balanced by refreshing acidity. This is a perfect seafood wine: sushi, sashimi, shrimp, lobster, oysters…it’s a lovely little white.

Marc Pesnot (Domaine de la Sénéchalière) “Miss Terre” Melon de Bourgogne 2015

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

Miss Terre is from vines that are 50 to 80 years old. This wine is set apart from Pesnot’s other melon de bourgogne, La Boheme, because it undergoes malolactic fermentation, which adds a touch of softness to this minerally wine, as well as depth and substance. There’s still lots of lively acidity, along with savory notes and pithy fruit on the finish.

Gauthier (Domaine de Bel Air) Bourgueil “Jour de Soif” 2015

Catherine and Pierre Gauthier have been making wine on their 18 hectare property in the heart of Bourgueil since 1979. They’ve been certified organic since 2000, and in 2005 their son Rodolphe officially joined the domaine, ensuring their lineage for at least the next generation. They were friends with famed and too-soon-departed Didier Dagueneau, who recommended these “masters of cab franc” to a US importer. Work in the vineyard and the cellar is all by hand and meticulous. Their cellar was in fact carved directly out of one of their vineyards, providing it with natural temperature control. All fermentation is with native yeast.

Jour de Soif is meant for early consumption. It’s soft, dark fruit, refreshing acidity, pretty violets and subtle foliage notes. Put a little chill on it and enjoy.

Triennes, Provençal Rouge “St. Auguste” 2013

Jacques Seysses, founder of Domaine Dujac, and Aubert de Villaine, co-owner of Domaine de la Romanée-Conti, are the partners behind this 46 hectare property established in 1989 in Provence. Just a little bit of name recognition there….this is a blend of Cabernet Sauvignon, Syrah, and Merlot from organically farmed vines grown on clay and limestone. It’s fermented in stainless steel, then aged for 12 months in french barrels seasoned at Domaine Dujac. It’s lightly fined, and unfiltered.

This wine is pretty delicious. Lots of raspberry, blackberry, with a touch of black licorice and fresh black tea leaves. It’s got body, depth and fine tannins. This is your cozy wine for cool nights, but it would also be lovely with sunny southern french fare, like a big bowl of bouillabaisse.

Friday Wine Tasting in the Shop – All SelectioNaturel

June 9, 2017

We’re excited about tonight’s line-up of SelectioNaturel wines, and grateful to importer Matt Mollo, and Wine Wizards rep Kat Cummings for providing us with such colorful notes for this newsletter; they make us feel like we’re there!

Fondo Bozzole Foxi Trebbiano Romagnolo 2015

Matt’s notes: Brothers Franco and Mario Accorsi are farmers at heart, more specifically they primarily cultivate orchards filled with local varieties of pears and apples. The farm was run by their grandfather Ezio who raised cows and produced cheese sold in the local markets around south eastern Lombardy. Today Franco and Mario have integrated orchard fruit production with several small parcels of old vineyards and focus on producing wines from near-lost indigenous varieties of lambrusco. All the vineyard work is done organically (certified), yields are limited and natural fermentations and low sulfur additions are key to their production. The OltrePo` Mantovano is, as the name suggests, on the banks of the Po` River Valley to the south of the village of Mantova. Soils are clay and limestone mixed with alluvial deposits left by the river. This unique and tiny DOC is the only appellation outside of Emilia-Romagna that produces true lambrusco.

Kat’s tasting notes: The thing that appeals most to me about Foxi is that it’s an entirely new experience every time I drink it. I always forget just how much I love it. It’s fresh and lively and immediate but also a little round and ever-so-slightly caramel. And dangerously easy to drink. Better to have two bottles. Also don’t you want to sing that Fergie song about it and say “foxi” instead of “flossy”

G-L-A-M-O-R-O-U-S

Rabasco Vino Rosato Cancelli 2016

Kat’s notes: Iole Rabasco is magic. She grows mostly old-vine Montepulciano (with some old-vine Trebbiano and olives and magic fagioli perle thrown in for good measure) on her 10 hectare estate in the hills of Pianella. Another wonderfully magical thing to know: there are crazy old (think 130 year old) olive trees right outside her front door. I know because I saw them when her family generously welcomed a group of loopy, wine-weary travelers into their home this spring. For dinner we were offered not only the aforementioned perle beans alongside thousands of pastas and meats, BUT ALSO bread baked by Iole’s mom, Giulia, using yeast from the second racking of Salita Rosso, Iole’s red cuvée from the ultra steep La Salita vineyard. But I digress.

Pianella is situated in the north-central corner of Abruzzo, an area blessed with a unique set of micro-climates — the Adriatic is some 40 kilometers away, offering tempering maritime influences, while the base of Gran Sasso flanks the western edge of the Rabasco property. I’m assured that some short months before our March visit there was snow piled everywhere.

No chemicals ever touch Iole’s vines or the wines in her cellar. The Rosato Cancelli is direct press Montepulciano from the Cancelli vineyard site, a bowl that starts at the base of the La Salita slalom run and jumps a small road to climb the more gentle adjacent slope. This wine is part of a serious Abruzzo tradition — no skin maceration as is the custom, a fact belied by its electric raspberry hue. In 2016, Iole opted to ferment the rosato in cement and then age in stainless steel (rather than her classic fiberglass damigiana used in years past), producing a super fresh and vibrant wine laced with tension and electricity. This isn an all year round, family sort of wine, meant for pairing with whatever brings your family to the table. It is pure joy, refined and elegant but still ready to dance barefoot at the end of the night. To recap, it is magic. – Kat Cummings

Ceppaiolo:

Matt’s notes: This tiny property acts as the purest, most rudimentary “laboratory” for Danilo Marcucci’s natural wine designs. Here no compromise is taken. Given the exceedingly small scale of the property, 4 rows of vines that total less than 1 hectare, Danilo and his friend Riccardo can do things on a different wavelength…no time frames, no yielding. The beauty of Ceppaiolo is that it displays the classic “contrasto Italiano” with clarity…plain and simple, Ceppaiolo is a dump. Nothing more then a run down cement farm house that lies mostly in disrepair with bombed out old Fiats and farm equipment scattered around the property. There’s no electricity, no bathroom. Just a 4 rows of some of the oldest, rarest and most ‘antique’ varieties of Umbrian vines, all white, that can be found in the region; trubiano (trebbiano dorato), malvasia bianca, grechetto, fumaiola (a rare variety of verdicchio), uva pecora, san colombana. Winemaking is beyond rudimentary…no pumping, nothing more then 1 old barrel, a couple resin tanks, a cement vat and some demijohns. Here the ‘terroir’ is not the soil or the altitude but the old vine material and the vision of Danilo and Riccardo, basta.

Ceppaiolo Bianco 2105: All the white varieties, harvested fully mature. De-stemmed, skin contact for 2 days. Aged in resin and bottle.

Ceppaiolo Rosso 2014: Sangiovese, Vernaccia rossa, canaiolo. 10 days skin maceration, aged in old barrel and bottle. No sulfur.

Here’s the whole newsletter.

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, 5-8PM: Vineyard Road

May 12, 2017

Tonight Peter Buckley of Vineyard Road is in the shop with two French producers. We’ll taste a couple wines from Gilles Bonnefoy in Cotes de Forez, and another two from Domaine Leliévre in Lorraine.

Vineyard Road Selection

Gilles Bonnefoy’s Les Vin de la Madone is situated so far on the Loire River that it’s actually closer to Beaujolais. Côtes du Forez is located on a geological fault formed in the Tertiary Period when Africa pushed into Europe and formed the Alps. There are up to 105 volcanoes in the greater area of AOC Volcanique Du Massif Central; thirty of them are in Côtes du Forez, and Gilles’ vineyards (in both Cotes du Forez and Urfé) are situated around two of them. So volcanic soil plays a big role here. Gilles has been tending vines here since 1997. He biodynamically farms 8 hectares in the village of Champdieu. Seventy-five percent of his vines are planted on volcanic soils of Urfé, the rest are on clay and granite.

Domaine Lelièvre is located in Cotes de Toul, Lorraine. The Lelièvre family goes back generations here, to the time when Romans first planted vines. At one time Cotes de Toul, situated just 60 miles south of the German border, was a thriving wine-production region, covering parts of Alsace and Lorraine. It was famous for Riesling (this makes sense, as it’s located on the western banks of Moselle River–follow it north and you’re in Mosel, Germany) and as a source of base wine for Champagne. Unfortunately the region was ravaged by phylloxera, war, rabid industrialization and poor vineyard management. During the First World War the German occupation, and subsequent liberation by the Allies, left most of the vineyards as battle trenches. The final blow came in 1919, when a law was passed restricting the name champagne to the wines made from grapes grown in the region of Champagne. By 1951 there were only 30 hectares of vineyards left and most of the wine was bottled by negotiants. In 1998, a handful of remaining vignerons fought for and won AOC status. The Lelièvres were one of the producers to champion the region. After the famous 1971 vintage, Jean Lelièvre decided to no longer sell to negotiants and to bottle everything at the estate. From there the family started to rebuild, replant and recapture the glory of Lorraine. It is still an obscure little region, with most of the wine staying within the area, and very little of it leaving France. Lelièvre makes about 1100 cases annually, and they’re one of the most well known producers in the area.

The wines, not necessarily in order:

Madone Sauvignon Gris et Blanc de Madone, VdP Urfé, 2014
60% Sauvignon Blanc and 40% Sauvignon Gris, this is an elegant, clean, mineral-driven beauty. Delicate, rocky, with echoes of Sancerre and Aligoté. Think seafood and summer, should we ever see the sun.

Gamay de Bouze and Gamay Noir de Madone, Gamays sur Volcan VdP Urfé, 2014
A blend of two varieties of teinturier (red-fleshed) Gamay, this is a vibrant wine full of cherries, bright acidity, barely-there tannins, and a touch of dried herbs. Sauçissons, roast chicken, fresh and grilled veggies…

Domaine Lelièvre Gris de Toul Rosé, 2015
A blend of 90% Gamay and 10% Pinot Noir from the producers best plots located in Lucey, Bruley, Blénod les Toul and Buligny. The well-drained clayey slopes are protected from the wet winds coming from the West. Grapes were hand-harvested and vinified separately in stainless steel, matured briefly on the lees, and then assembled just before bottling. This wine is salty, tart, tangy, bright; pink grapefruit up front and a dash of cherry on the finish. Delicious. It might be a little too delicate to handle spicy food, but it’s game for just about anything else. Just fill a glass!

Domaine Lelievre, Sparkling Gamay Rosé Leucquois
Come on, it’s fizzy Gamay with a bunny on the label. Fun, crushable, puts a little hop in your step in the midst of grey days. Glug-glug!

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Friday Wine Tasting, 5PM-8PM: Perlage & Clos du Gravillas

May 5th, 2017

We’ll have Elena Brugnera of Perlage Organic Winery in the shop. Perlage is one of the first Italian organic sparkling wineries; the Nardi family produces Prosecco Valdobbiadene here using both tradition and innovation. We’ll have just the Prosecco Sgajo for sale, but we’ll taste a couple others that will be available for pre-order. Joining Elena will be Justin DeWalt of Chartrand Imports, representing our friends John & Nicole Bojanowski, and their beautiful wines from Minervois.

The Perlage winery is located in the town of Farra di Soligo in the heart of the Conegliano Valdobbiadene area, home to the famous Prosecco region, in northeastern Italy. The vineyard property has been in the Nardi family for more than a century, when Giordano Nardi established an “Azienda Agricola” of vineyards, arable land and cattle breeding. It was in 1981, however, when the 7 Nardi brothers, encouraged and assisted by their parents, Tiziano and Afra, began converting the property to organic agriculture, and then in 2005 began implementing biodynamic practices.  Ivo Nardi, the president and CEO, is a graduate in Agricultural Science from the University of Florence, and Claudio Nardi vineyard manager, received his diploma is technical design with specialized course work.  Perlage’s organic cultivation is controlled and certified by CODEX S.R.L. In addition to growing their own 20 hectare vineyards (abut 50 acres) the winery also purchases grapes from other certified organic vineyards. Chartrand currently imports 7 Perlage wines and will soon begin importing the first No Sulfite Added prosecco, Animae!

In addition to the Sgajo Prosecco Spumante DOC Treviso (vegan), we’ll have a couple other Perlage wines available to taste and for pre-order, with a special tasting discount.

Justin DeWalt will also be in the shop representing Clos du Gravillas. Here’s Chartrand’s notes on the winery:

In 1996 John and Nicole Bojanowski, a young Franco-American couple, purchased Clos de Gravillas in the Minervois region of southwestern France and embarked upon a journey of making wine to best reflect the terroir of limestone gravel of their vineyards where grapes have been grown for hundreds of years.

Perched on a plateau at an elevation of almost 1000′, this 15-acre winery lies between the St. Chinian and Minerve canyons in the Parc Naturel of the Haut Languedoc  just south of the Black Mountains. This location provides cool evening winds that let the grapes better retain their acidity and the hot summer temperatures assure the development of the necessary alcohol to balance acidity. This element of their terroir helps the grapes develop maximum depth of flavor.

The estate’s oldest vines are carignan, dating to 1911 and 1970 and a small parcel of grenache gris. In 1996 they planted syrah, cabernet, and mourvedre, with the first harvest taking place in 2006.

We’ll taste “a Fleur de Peau“, a skin contact Muscat (the name refers to a French expression indicating someone who wears their expressions on their sleeve) of which only 83 cases were made, and “Rendez-vous Sur la Lune” Rouge, a blend of equal parts Carignan and Syrah, with a balance of 10% Grenache. 583 cases produced.