June 3, 2016
This sparkling rosé is from third generation winemaker Alberto Ruggeri and sourced entirely from his family’s estate vineyards in Valdobbiadene. These vineyards have been in the Ruggeri family since the late 1800s. It’s a blend of Merlot and Chardonnay, fermented in stainless steel, and kept in tank until ready to ship. It’s fresh, bright and dry and makes for the perfect toast.
The Lieubeau family owns Domaine de la Fruitiere which is certifiedTerra Vitis. They farm over 40 hectares of Melon de Bourgogne on the granite for which the region is known. The domaine also produces Vin de Pays from Chardonnay and Sauvignon Blanc. They keep yields as low as possible in order to emphasize varietal expression and not be overtaken by acid. All the vines are planted in rock, usually sheer cliffs, through which the vines must dig for meters to get at sources of water that are awash in wet rock. For this reason the wines of Fruitiere are quite evocative of rock and mineral, and are insanely clean and pure.
This 2014 Vignes Blanches is a blend of Melon de Bourgogne, Chardonnay and Sauvignon Blanc. It is so delicious. Just get it in your glass. It’s perfectly balanced, subtle – with notes of green apple and lemon – a touch salty, rocky for sure, and the texture (elegant, silty) just brings it all home. Get yourself some oysters and down this baby. When the 2014 is all gone, the 2015 is hot on its heels. It’s just a tad riper, but still hitting all the right notes.
This is a father and son estate on roughly 18 hectares of mostly south-facing vineyards. This Gruner grows on 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.
So we know we just went on about the Fruitiere, but this 2015 Gruner is so delicious too!! We can love more than one thing at one time. Again, the 2015 is riper, and that just emphasizes the fruit, here peaches, citrus, is that a little bit of banana? Maybe… But the mineral notes are still popping, it’s still light and refreshing and oh-so food friendly. It’s a no brainer, and it’s a liter.
This 100% Cinsault is made in 100 year old amphora or tinajas, (earthenware jugs) that the De Martino family salvaged to bring back this old winemaking tradition. The grapes come from unirrigated vineyards in the coastal mountain region of the Itata Valley, about 14 miles from the Pacific. There is little to no intervention in the winemaking process. After destemming, the grapes were fermented for 15 days in amphora, where they undergo carbonic maceration. It then rests in the same jug and is bottled unfiltered and unfined, with no artificial enzymes or yeasts, and only a small amount of sulfur.
Cinsault is somewhat low in acidity, hence the choice to plant here in the Itata Valley, where the proximity to the ocean, and the cooler climate, help to boost acidity. The wine itself is savory but fresh, with lively acidity alongside earthy, floral, herbaceous notes.