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.