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

Muscadet, Seafoam, Champagne, Beaujolais…

May 17, 2019

Jean Pascal Aubron “Cuvée Elegance Muscadet 2016

Since 1843, Jean Pascal Aubron’s family has been tending their vineyards around the town of Vallet, outside of Nantes, near the Atlantic Coast. They own 11 hectares (about 27.19 acres) of the acclaimed Grand Fief de l’Audigère, a lieux-dit which sits on gabbro (volcanic rock) deposits, allowing the full expression of the Melon de Bourgogne grape while maintaining its legendary acidity. This results in a beautiful, rich, leesy, stony, salty Muscadet de Sèvre et Maine sur Lie.

Seafoam White Wine 2017, Columbia Gorge, Oregon

Teutonic focuses on single vineyard, single varietal wines that are dry farmed and made in a precise, Germanic style.

The Teutonic MO is old vines, cold climate, high elevation, dry farmed, old wood and wild yeast. Or, as proprietors Olga and Barnaby Tuttle put it: old and cold, high and dry, wood and wild. They are inspired by the wines of Mosel, Germany, where they also happen to make wine, and they import wine from the region as well. The combination of old vines and dry farming means that vines go super deep into the earth in search of nutrients, and therefore absorb layers of terroir-driven flavors. Teutonic is a member of the DRC (Deep Roots Coalition), a group that promotes “sustainable and terroir-driven viticulture without irrigation”. 

Producer note: This is our attempt to Muscadet from Pinot Noir! This vintage our Seafoam is a bit darker, looks like a vin gris. It’s a dry, crisp wine that begs for oysters and other seafood dishes. The vineyard we used this year is Pear Blossom Vineyard located in the Columbia Gorge.

Champagne Yves Ruffin Extra Brut NV

Notes from the importer: Champagne Yves Ruffin is a tiny producer located to the northeast of Epernay, in a small town called Avenay Val d’Or, part of the Marne Valley. Their tiny holdings (2.72 hectares, or 6.72 acres) are planted 40% to Pinot Noir and 60% to Chardonnay. The densely-planted vines (7500 vines/hectare, or 1.1m x 1.1m plantings) have been certified Organic since 1971, one of the oldest domaines to do so.  In addition, all their holdings are rated Premier Cru.  Everything is done by hand, from the harvesting to the winemaking.  Grapes are pressed using a traditional vertical Coquard press, and fermentation takes place in old acacia and oak barrels.  At bottling, the wine is unfined and slightly filtered.

The house is currently run by Sylvie Ruffin, widow to Thierry, who passed in 2008.  With the help of friends and family, she has kept traditions alive and maintained the quality of the domaine’s wines.

Extra-Brut is 20% Pinot Noir and 80% Chardonnay, has a slight dosage of 2 grams, and is a blend of the 2008, 2009 and 2010 vintages.  Light yet crisp and with a beautiful mouthfeel, it’s a gorgeous bottle of bubbly.

Laurence et Rémi Dufaitre ‘Prémices’ Beaujolais 2018

Rémi and his wife Laurence began purchasing vines around Brouilly and Cote de Brouilly in the early/mid 2000s. By 2006 they were farming organically and harvesting their first vintage. They began by selling the grapes to the local co-op, while waiting for the indigenous yeast population to be healthy and active enough to make their own wine. The first vintage under the Dufaitre name was 2010. Jean Foillard, of the original Beaujolais Gang of Four, tasted Rémi’s wines and immediately recognized his winemaking talent. He took him under his wing and introduced him to movers and shakers in the Parisian natural wine scene, where the wines gained a cult following, and are now staples on hip restaurant lists. 

From the importers website: Rémi makes wines in a classic carbonic style, using whole bunches, which are carefully sorted to avoid broken grapes or rot. He adds some carbon dioxide gas to protect the grapes at the beginning of fermentation, and does not use any temperature control. He avoids foot stomping the grapes unless he sees some volatility starting to creep in. His goal is to have as little juice in the tank as possible. He also performs routine analysis to see how the yeast is performing and whether or not there is any volatility. Remi makes all his wines with the same method, thus we can really see and taste the differences between the sites, with minor differences in the elevage of each cuvée. He tastes each cuvée before bottling, and may decide to add between zero and 2 mg of sulfur, depending on how stabile he judges the wine to be.

The Prémices is a parcel of Beaujolais-Villages vines and the grapes are fermented and aged in concrete tanks, with a very short maceration. This is an easy drinking light style of wine. The flower bud on the label represents that this wine is the first flowery taste of the new vintage. It’s easy drinking and lighter than the Brouilly and Cotes de Brouilly, but it is anything but a simple wine. The lightness and elegance of this wine is balanced with a healthy dose of minerality and complexity that make this one for serious gamay drinkers.

Friday Wine Tasting in the Shop, 5-8PM

December 21, 2018

Put on your galoshes, hop those puddles, and be thankful we don’t have to shovel! Rain or shine, we’ve got a great tasting lined up this evening with Peter from Vineyard Road. Notes are below. 

We’re also having a special tasting on Sunday with Christin from Wine Bros., from 12:30 – 2pm. She’ll be pouring fizzies from Massachusetts and Maine. Swing on by, it’ll be fun!

Cheers! Merry Christmas! Safe Travels! 

Hild Morio-Muskat Secco 2016

Matthias Hild farms 5 hectares of old, terraced parcels in Upper-Mosel, a place a bit more known for quantity over quality, with most of the grapes going to cooperatives. Unlike the famed slate vineyards of lower Mosel, the vineyards here are mostly on limestone. And where Riesling makes up over 60% grapes planted in Mosel, Hild specializes in underdog grapes like Elbling, and this Morio-Muskat. Hild works his vineyards responsibly and is on the way toward organic certification.

This is a lightly fizzy, subtly sweet, snacking on apps, cooking dinner, greeting guests, wrapping presents, eating leftovers, just-one-more-little-sip-before-bed kind of wine.

Champagne Christophe Mignon Brut Nature NV

Christophe Mignon comes from a long line of farmers and winemakers in Le-Mesnil-le-Huttier This area in the Vallée de la Marne is known for its high percentage of Pinot Meunier, which is particularly well suited to the deep clay and chalky Tuffeaux soils that dominate the terrain. Christophe’s approach to farming is sometimes called the Mignon Method; it combines biodynamics, phytotherapy, homeopathy, and geobiology. He describes nature as a Rubik’s Cube, always offering up new challenges, so therefore he changes up his farming approach accordingly. He’s followed the lunar calendar for 20 years, allowing the moon’s cycles to dictate his work in the vineyards and in the cellar. He says “the moon for a vigneron is like a metronome for a musician.” To ensure low yields and the highest possible quality, he employs just one person per hectare. He prefers his wines on the drier side, so grapes are picked at optimum ripeness, thus allowing little to no dosage, and he uses very little sulfur.

This 100% Pinot Meunier is a 50/50 blend of two recent vintages, aged 24 months in bottle and finished without dosage. It’s dry and mineral driven, floral, expressive, red fruit scented, balanced and elegant.

Pierre Morey Bourgogne Blanc 2014

Domaine Pierre Morey is 11 hectares in Meursault planted to Chardonnay, Pinot Noir, and Aligote. The family traces its roots back here to 1793. They’ve been certified organic since 1992 and biodynamic since 1997. All of their wines are 100% de-stemmed, fermented with indigenous yeasts, not fined and/or filtered for reds, rarely for whites. In addition to his duties at his own property, from 1988 to 2008, Pierre was cellar master and manager at Domaine Leflaive in Puligny-Montrachet. Pierre’s daughter Anne Morey has been working with her father over the last few years and is now co-manager.

This Bourgogne Blanc is from 1.76ha of multiple parcels in Meursault (Les Millerands, En Monatine, Les Herbeux, Les Malpoiriers) on deep clay-limestone soils. It spends 16-20 months aging in older oak barrels and is bottled by gravity. This wine is floral, lightly spiced, balanced acidity, with notes of apples, pears, and honeysuckle on a classic rich Meursault palate.

Burlotto Dolcetto d’Alba 2017, Piedmont, Italy

Established in 1850 by Giovan Battista Burlotto, aka The Commendatore, presently G.B. Burlotto is a family run estate. The Commendatore’s great niece Marina Burlotto manages the winery. Her husband, Giuseppe Alessandria, manages the vineyards, and their son, Fabio, is the winemaker and in charge of marketing.

Note from the importer: Burlotto owns 15 hectares of vineyards at 280 to 360 meters elevation, located near the river Tanaro in Verduno, the northern most estate in Barolo. In the cellar Fabio works traditionally, selected wines are foot crushed, with minimal intervention, harvested grapes are destemmed, natural yeast ferments, extended skin contacts, and manual punch downs. The cooler night time temperatures of Verduno and meticulous work in the vineyards and in the cellar have enabled this estate to produce elegant, profound wines now considered among the very finest in Piedmont.

Domaine Jean-Marc et Thomas Bouley Hautes-Côtes de Beaune Rouge 2015

This 8.5 hectare property in Volnay & Côte de Beaune is farmed organically by father and son team Jean-Marc and Thomas Bouley. The grapes for this Hautes-Côtes de Beaune Rouge are from just under one hectare planted in 1979, 1980, 1999, and 2002.
The vineyards are on a south-facing hillside above Volnay, at 380m altitude, on red clay (oxidized iron) and limestone soil

Vinification: 100% de-stemmed, cold maceration in concrete or stainless steel tank. 2-3 weeks’ total tank time. 1 year aging on fine lees in older oak barrels.

2015 in Burgundy was a very good vintage for reds, and this is a lovely wine to drink now or lay down for a few years. Cherry, cranberry, a touch rustic, a little bit savory…it’ll be perfect on a holiday table or as a gift for the Burgundy or Pinot Noir lover.