Friday Wine Tasting in the Shop, 5-8PM

June 28, 2019

Peter Buckley from Vineyard Road pouring.

Domaine des Cognettes Clisson Muscadet 2013

The village of Clisson is a mini-appellation within Muscadet Sevre et Maine. The vines (in this case over 60 years old) grow on poor, hard, compact granite with little clay, and a lot of quartz and mica over hard granite.

Brothers Stephane and Vincent Perraud work organically on their small property, as well as patiently. This Muscadet (100% Melon de Bourgogne) is pressed in whole bunches, fermented with native yeasts and very low SO2, with fermentation and aging in underground vats for 44 months. May need decanting…

Domaine Pattes Loup, Burgundy

Notes from the importer: Domaine Pattes Loup is one of the most exciting estates to emerge from Chablis in recent years (Pattes Loup means “wolf’s paws”). Thomas Pico started his tiny estate in Courgis in 2005, just outside of Chablis, under the wing of his friends and fellow organic Chablisiens, Alice and Olivier de Moor. He inherited 2.4 hectares of vines from his family’s estate that had been producing correct, but uninspiring wines. Fortunately, most of his vines were planted by his grandfather in selection massale in the hillsides near Courgis and Preys, the two highest altitude villages within Chablis, with vineyards up to 300 meters. Motivated to take a qualitative leap in a new direction, and against the wishes of his father, he immediately began a program of strict yield control and a conversion to Organic Viticulture—a rarity in Chablis, and a feat of extreme diligence in this often inhospitable vine growing region.

Thomas Pico Blanc, Vin de France 2017

Pico Blanc is Chardonnay, Gros Manseng, and Clairette from organically farmed vineyards, fermented in stainless steel. It’s a touch creamy, with orchard fruits throughout, and fresh acidity on the finish.

Chablis Vent d’Ange 2017

Importer notes: From vines averaging 55 years old mostly selection massale plantings by Pico’s grandfather around the villages Courgis and Preys, south-west of central Chablis. Vineyards are approximately 300 meters high making these two of Chablis highest altitude villages. All vineyard work is done by hand. Yields are kept small at the domaine, approximately 28 hectoliters per hectare.

Pico uses a “champagne press” at the domaine to allow for a very slow and delicate press of the grapes. All juice moves downstairs to the vinification settling room by gravity through a drain at the bottle of the press. All wines are fermented using only indigenous yeasts and élevage is slow and long lasting up to 14 months. A combination of stainless steel and cement eggs are used for the Chablis Vent d’Ange. The juice is racked and blended and will be blended again before bottling. Each parcel is vinified separately and blended after one year of fermentation. Bottled without fining and filtration. It’s aged for 14 months on the lees in a combination of stainless steel, cement egg, and used barrique.

Elisabetta Foradori, Ampeleia Unlitro 2018, IGT Costa Toscana

Elisabetta took over the grape growing and winemaking duties at the family estate in Trentino, Italy, when her father died young in 1985. Since then she has transformed the estate from the ground up, converting to biodynamic viticulture and bringing the region back to valuing quality over quantity.

Ampeleia is a joint venture from Elisabetta and a few friends. Unlitro is a liter of glou-glou. It’s mostly Alicante (Grenache) and some Carignan and Alicante Bouschet from vineyard planted at 200-250 meters above sea level, then fermented and aged for 6 months in cement. Organic, very low SO2. Put a little chill on it, toss it back.

Domaine Guiberteau Saumur Rouge 2018

Importer notes: Romain Guiberteau is the third generation on the estate, and things have changed radically since he took over. Romain’s grandfather was a pillar in the community of Saumur before and after World War II, long serving as the head of the local growers’ coop. That coop long benefited from the grapes grown on Guiberteau’s land until Romain returned from college.

Today, Romain oversees the organic farm and does all the winemaking at the estate. His vines date back to the years just after World War II and include some of the prime sites in and around Saumur. Romain’s father Robert, a medical doctor, assisted in the transformation of the estate and you are likely to meet him at a tasting, explaining the history of the wines and the vines his mother and father planted.

Cabernet Franc from 3 parcels of over 60 year old vines grown on limestone. 100% de-stemmed, indigenous yeast fermentation. Aged for 6 months in tank.

Friday Wine Tasting in the Shop, 5-8PM

January 25, 2019

Domaine Buronfosse Cotes du Jura Blanc ‘Les Belemnites’ 2012, Jura, France

Peggy & Jean-Pascal Buronfosse farm 4.5 hectares in a hamlet in the Jura foothills. Jean-François Ganevat and Julien Labet are their neighbors and friends, from whom they got help and advice when they were first starting out back in the early 2000s. They work naturally in the vineyard and cellar, avoiding additives and using only a touch of SO2, when at all. 

This white is a blend of Savagin and Chardonnay that spent 18 months on the lees. It’s lightly nutty (like walnuts) and salty, with oyster-shell minerality, and briny acidity. The fruit leans more toward apple and some subtle citrus. It’s beautifully fresh for 2012. Pair with shellfish, or try it with comte, the famous cheese of the region.

Here’s a website with a lot of info on the producers, but nothing on this particular wine.

Château de Trinquevedel 2017, Tavel, France

We’re fans of rosé in winter, and this one is particularly well-suited to cooler temps. We have a special price on this 2017, as well as a few others in the shop. They’re not our overstock, we’re buying more because they’re good, they’re on sale, and we love a deal! 

Guillaume Demoulin’s great-grandfather Eugène bought this eighteenth-century Southern Rhone château in 1936, the same year as the establishment of the Tavel AOC. Unfortunately the vineyards were in great disrepair and it wasn’t until 1960 that the vines were producing wines worthy of Demoulin’s standards. Tavel is the only A.O.C. entirely made up of rosé, so no red or white wine can bear the name of the cru. No more than sixty percent of the final blend can be made up of Grenache. 

This Tavel is a blend of 45% Grenache, 24% Cinsault, 15% Clairette, 10% Mourvèdre, and 6% Syrah from vines over 30 years old, planted on sand, marl, limestone, clay, and quartz. Fermentation is for 20 days in cement, then it’s aged in enamel-lined tanks and stainless steel for 6-9 months. The wine has a ripe red fruit quality, balanced by Rhone stony-freshness and spicy hillside herbs. Farmed sustainably.

Tenuta Ormanni, Chianti 2015, Tuscany, Italy

This 13th century estate has been in the Brini Batacchi family for the last 200 years and is today overseen by Paolo Brini Batacchi and his daughter Paola. It’s located between the towns of Poggibonsi and Castellina in Chianti and covers 597 acres, of which 168 are vineyards planted to Sangiovese. Fun fact: mention of this property and the Ormanni family can be found in Dante Alighieri’s Divine Comedy.

This Chianti is 95% Sangiovese and 5% Merlot that’s fermented and aged in cement for 12 months. It’s traditional and tasty, with notes of sour cherry, strawberries, oregano, and dried flowers. The tannins are light and fine-grained, and the acidity is fresh and food-friendly. Have it with what you’d expect: cured meats and cheeses, pasta with sauce (meat or tomato), roasted eggplant, polenta with mushrooms….   

Alfredo Maestro Viña Almate 2016 , Castilla y León, Spain

Alfredo Maestro’s family came from Basque Country to Castilla y León, on Spain’s northwestern border with Portugal. Alfredo grew up amongst vines and winemaking, and was always interested in pursuing winemaking himself. His first vintage was in 1998. He always farmed organically, but in the beginning, he farmed in “textbook” style, to make “correct” wines according to the Ribera del Duero wine-minds of the time. This meant using cultured yeasts, acids, enzymes, color enhancers, etc…This changed in the early 2000s when it occurred to him that it didn’t make any sense to farm organically and then use chemicals in the cellar. By 2003 he was making wine without any additives at all, including sulfur. This he says, is “to better tell the story of the land.” 

Viña Almate is 100% Tempranillo from 10-80 year-old vines in Peñafiel and Valtiendas, planted at 700 to 1000 meters elevation. It’s fermented in stainless steel, then aged for two to four months in neutral French oak. It’s an unfiltered, unfined, full-bodied, floral, spicy, satisfying red that will pair nicely with most things roasted and grilled.

Cheers!