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!
Dry Creek Vineyard Dry Chenin Blanc 2013, Clarksburg
Dry Creek Vineyard, established in 1972, is a family owned and operated winery. At a time when bigger and industrialized often rules the day, Dry Creek Vineyards has gone in the opposite direction. They’ve cut their production by 50%, they derive power from solar panels and are effectively off-the-grid. They’ve spearheaded the sustainability movement in Dry Creek Valley; they utilize cover crops and limit the use of sulfur. In 2013, the winery partnered with the Sonoma County Water Agency in the Creekside Restoration Project along the Dry Creek. This project provides needed habitat for the endangered Coho and Steelhead salmon.
This wine is so easy to drink, it might be a little dangerous! It’s creamy & tropical profile is balanced by bright acidity and spicy fruit. Rich in melon, pineapple, flowers and orange zest, with just the slightest hint of sweet fruit, it’s the perfect foil for spicy foods, but it’s just fine on it’s own as well. It’s a satisfying little sipper.
Casey Flat Ranch “Open Range” Sauvignon Blanc 2012
Casey Flat Ranch is part longhorn cattle ranch, (6,000 acres), part vineyard, (24 acres) situated at 2,000 feet above Capay Valley in the Vaca Mountains, east of Napa Valley. Winemaker Laura Barrett makes wines that exemplify this region: richly textured, spicy, and full of character and zesty acidity. Farming is sustainable and production is small: just 1600 cases of this Sauvignon Blanc were produced.
Extended skin contact gives this wine a lush texture, while the zesty citrus notes of grapefruit & lemon keep it lively. This is definitely a full-bodied Sauvignon Blanc, one you want to drink with a meal. It can keep pace with buttery lobster and scallops, grilled fish, fried chicken
Domaine Rimbert Le Mas au Schiste 2010, St. Chinian
Importer notes: Jean-Marie Rimbert, a native of Provence, arrived in the Languedoc nearly twenty-five years ago and managed the vineyards at Château de Flaugergues for five years until he saved up enough money to purchase his first parcels of gnarled ancient vine Carignan that had been nurtured in schist-laden soils for the better part of the last century. Today, Jean-Marie has 20 hectares spread amongst 40 diverse parcels each with different soil compositions and expositions. Berlou has the highest elevation in all of the St. Chinian AOC and is the only place in the region that possesses schist rich soils. From the beginning, his objective was to cultivate vineyards with the utmost respect for the environment and his wines reflect all of the natural beauty, depth and flavor originating from those vines. The wines Jean-Marie crafts are a passionate testament to this region’s multi-dimensionality and ever-expanding potential.
Varietals: 40% Carignan, 30% Syrah, 30% Grenache. 60 year old vines.
Vinification Method: Grapes are hand-harvested and destemmed before they are gently pressed. Only indigenous yeasts are used, the different varieties are fermented separately in tank. One third of the cuvee is aged in old oak before the final wine is blended. The wine is bottled using gravity and undergoes a slight filtration.
Tasting Note: Ruby in the glass with shimmering highlights. The nose is redolent with red and black fruit scents; cherry cordial, blueberry jam and crushed stones that are backed by a slight suggestion of black olive and hummus. The palate is elegant and generous with loads of elegant red and black fruit flavors steeped in dynamic mineral-infused cocoa tones.
Pairing: herb encrusted roast chicken, grilled steak, grilled lamb chops.