Friday Wine Tasting in the Shop, 5-8PM

March 22, 2019

Pearl Morissette Chardonnay “Cuvée Dix Neuvième” 2013, Ontario, Canada

This Chardonnay is from the 19th Street Vineyard, planted in 1999, in Ontario’s Twenty Mile Bench appellation. The vines are planted on loam over limestone and the wine was was fermented and raised with very low SO2 in a combination of cement egg, demi-muid, and new-barrique. 

Here’s an excerpt from an Eric Asimov piece on the producer last year in the NYT: 

Mr. Morissette, whose wines are both idiosyncratic and remarkable, never imagined he would be making wine on the Niagara Peninsula. He grew up south of Montreal, “in one of the worst places in the world, a suburb,” he said. His family did not drink wine, but he was inspired by novels and old French movies in which joyful, witty scenes set around meals always seemed to include wine.

After traveling around Europe and spending several years in New York, he returned to Montreal, where he learned to be a sommelier at Laloux, a longtime bistro with an excellent wine list. There he was introduced to the Beaujolais of Marcel Lapierre, the Sancerres of Vatan and Cotat, the Cornas of Clape and the Hermitage of Chave.

“I call these wines my liquid mentors,” he said.

Tired of restaurants, he found work in Burgundy with Frédéric Mugnier at Domaine Jacques-Frédéric Mugnier, known best for its ethereal Chambolle-Musignys, just as Mr. Mugnier was taking charge full time. He also worked with Christian Gouges of Domaine Henri Gouges, which makes austere, long-lived Nuits-St.-Georges.

Read the whole article here.

Charles Joguet Chinon Rosé 2018, Loire, France

Charles Joguet left his life as an artist and sculptor to take over his family’s domain in 1957. Until then, all the grapes were sold to negociants; Charles ended this practice, and dedicated himself to producing single vineyard bottlings from what he knew would be considered premier cru and grand cru vineyards in other regions. He made a name for himself and became one of the most highly regarded producers in the region. 

Today Kevin Fontaine is the producer, closely following Charles’ path and philosophies. He still vinifies plots separately, and farming is organic. This rosé is 100% Cabernet Franc from roughly 30 year-old vines planted on sandy soil. It’s fermented in stainless steel and does not undergo malolactic fermentation, in order to retain the freshness of the fruit. It just came in, and we haven’t even tasted it yet, so we’ll open it up together and see what it’s got! 

Château La Hase Bordeaux 2016

Owned by Jean-Yves Millaire, this is a one hectare property planted to mostly Merlot (60%), then the rest Cab Franc and Cab Sauvignon. Farming is organic, and weeding is by horse and plow. All the grapes are hand-harvested, and this wine is fermented and aged in French oak for 10 months. 

This is a satisfying and inexpensive everyday Bordeaux. It’s medium-bodied, a touch earthy and smoky, dark-fruit and iron flecked, and a little bit of tannins on the finish. 

Heinrich RED 2015, Neusiedlersee, Austria

Gernot and Heike Heinrich founded their winery in 1990 with just one hectare, steadily growing to the 90 they have today. They farm biodynamically, and were certified (via Respekt) in 2006.

All the wines here are fermented spontaneously and often left on the skins for several weeks, followed by extended time on the lees, usually in neutral oak casks. Gernot says, “we give the wines plenty of time to mature, the time that hardly anyone has today; it is above all else time that shapes our wines.”

RED is their entry level wine and is a soft, fruity blend of Zweigelt, Blaufränkisch, and St. Laurent that’s aged for 12 months in 500 litre oak casks. It pairs nicely with roast chicken, eggs and veggies with paprika, earthy mushrooms….

Friday Wine Tasting in the Shop, 5-8PM

February 22, 2019

Botanica Chenin Blanc, Stellenbosch, South Africa

Ginny Povall, originally from Boston, MA, is farmer & winemaker at Protea Heights Farm in Devon Valley. The property is just over 21 hectares, with 10 dedicated to the national flower, the Protea (this was the 1st farm to plant the flowers in So. Africa, back in the ‘40s) and 5 hectares to vines.

The grapes for this Chenin come from a vineyard high in the mountains of Clanwilliam, 25 miles from the sea at 1600ft elevation. There is no water available, so the vineyards are dry-farmed. The vines are over 50 years old, and produce very little fruit. The wine is 50% barrel fermented & matured in 400 litre french oak barrels.

Presque’Isle Santa Barbara Chardonnay 2016

This wine is from a small, family operation that sustainably farms and focuses on terroir-driven wines and cool-climate sites. This crowd-pleasing Chardonnay is perfectly balanced; its chalky minerality mingles with apples, pears, and honeysuckle…it’s subtly sunny and slightly serious. It’s the wine to serve at the dinner party and the wine to bring to the dinner party.

Jean Foillard Beaujolais-Villages 2017

Jean Foillard is famous for cru Beaujolais, and for being one of the original ‘Gang of Four’ (along with Lapierre, Thevenet, and Breton) who called for a return to the old practices of viticulture and vinification: old vines, no synthetic herbicides or pesticides, harvesting late, rigorous sorting, minimal doses of sulfur dioxide or none at all, and avoiding artificial yeast and chaptalization (added sugar). Foillard briefly made a Nouveau, but decided that rushing a wine to get it to the states by the third Thursday in November just wasn’t his style. Instead, he decided to make Beaujolais-Villages, (2016 was the inaugural vintage). The grapes are sourced from steep, granite hillsides of Beaujolais-Villages, skirting the crus; Foillard took out long-term leases on the properties so that he could farm them himself. Like his other cuvées, this wine is made as naturally as possible, with no added SO2.

Les Tètes Bordeaux Superieur “Lomer”, 2016

Les Tètes is a small wine project run collaboratively by four winemaker friends, Nicolas Grosbois and Philippe Mesnier (of Domaine des Hauts Baigneux) and Baptiste and Vivien Martin. They are located in the village of Le Pressoir in Touraine Azay-le-Rideau in the Loire Valley. Les Tètes is focused on bringing fresh and fruity competitively-priced wines that are grown organically and fermented with native yeasts and with only minimal sulfur added. Les Tétes is “about friendship, and wines you drink with friends.”

Lomer is Merlot and Cabernet Franc, biodynamically farmed, fermented spontaneously in stainless steel, then bottled lightly filtered, unfined, with total sulphites of just 40 mg/L. This wine is earthy, full-bodied, layered, and satisfying.