Again, one of our goals for 2014 is feature more & more good wines……those which others can be compared to. This will help, tasters create a solid base to work from as their tasting adventures continue. It is not as easy as one would think. Here are 4 standouts from the superb 2007 vintage! Yes, just another really good opportunity to learn! Wines like this just don’t happen along!
Back in the late 80’s, 9 artisan producers from Beaujolais caught my eye. Please keep in mind, this was still a time when Beaujolais wine was not taken seriously. I find it truly remarkable that despite the fact that many years have passed, & I have tasted & found so many new wines, from all parts of the world, my list of tasty, interesting, artisan Beaujolais has NOT changed! This is one of those standouts…….from the Cru village of Fleurie. Now 7 years old, the wine has evolved in the bottle & offers us new dimension, which has emerged with age. A must to try!!!!
Albino Rocca has been one of our all time favorite Barbaresco producers. We, in fact, visited him in 2007, walked his vineyard with him & tasted some of his “library” wines to get a better idea of how special his vineyard, Brih Ronchi is & how truly talented Angelo was as a winemaker. It was one real eye opening visit, believe me. We were subsequently very saddened to hear of his untimely passing. We taste his benchmark 2007 on this night as a tribute to his incredible winemaking gift & his fierce passion for his craft.
There is no doubt, Meo Camuzet is one of the iconic, contemporary producers of Burgundy’s modern era. Here is your chance to taste one of his Premier Cru wines from the 2007 vintage. One really needs to be patient with this wine. It really does need some time.
When you see this panoramic, truly breathtaking vineyard you will be awe struck. There are very few majestic, magnificent sites like this in the wine world. Thankfully, the resulting wines are equally majestic & breathtaking. There is a reason why Theo Haart was selected as “2007 Gault Millau Winemaker of the Year” & here is your chance to see why.
Again, one of our goals for 2014 is feature more & more good wines……those which others can be compared to. This will help, tasters create a solid base to work from as their tasting adventures continue. It is not as easy as one would think. Here are 4 standouts from the Mediterranean basin. These are some of the most interesting & provocative rustic reds we have run across. I think soulful is a really good word to use here. If you want to better understand what we mean when we say soulful, then you should come & try these wines. Yes, just another really good opportunity to learn! Wines like this just don’t happen along!
Corsica’s star is rising on the American wine scene. Sommeliers & wine professionals across the country are jumping onto the Corsican bandwagon on the fast track. The rugged & very remote countryside produces some equally rugged, masculine red wines, of which the very finest are crafted from indigenous grape varieties. Certainly leading the charge is Abbatucci. Genius!!!! AND, a true champion of traditon & authenticity—wines & especially their environment.. Here is their Ajaccio (southwestern Corsica) which is produced from the Sciaccarellu & Niellucciu grape varieties, which are biodynamically farmed. A must to try!!!!
2007 D’Aupilhac “Le Carignan”
The family has been this special tract in Montpeyroux down in southern France since the 1800’s, although the vineyard itself dates back to Roman times. (The Romans were true experts on where to plant their vines!) The neighbors across the way include Daumas Gassac & Grange des Peres (talk about an unreal neighborhood!!!). The ancient Carignane vines were planted on severe terraced hillsides with all kinds of crazy, extreme soils, which explains the completely wild & rustic character of this standout French vanguard “country” red. You never had something like this before!
2008 Guido Porro Barolo “Santa Caterina”
Here is our chance to show tasters a Barolo as it was made BEFORE roto fermenters & all of the other modern technology which is used to make modern/contemporary renditions. Yes, this is a winery who is dedicated to traditional methods both in the vineyards & in the cellar. The Caterina monopole vineyard is located at roughly 1200 feet elevation in the limestone heavy soils of Serralunga d’Alba. The region is most noted for producing long lived, full bodied Barolo. I therefore smile that the Porro version is much more elegant & refined, yet masculine, traditional & truly authentic in its core!!!!
2008 Tempier Bandol “La Tourtine”
Tempier has to be the most storybook wine of all. Their wines & estate is iconic, steeped in tradition, history & regional culture. It is hard for me to separate the wine from the family & its history. There is really nothing else like Domaine Tempier. La Tourtine usually is dominately Mourvedre, with some Grenache & Cinsault for finer details. I find the resulting wine has wonderful structure, more refinement & needs bottle age to really strut its stuff. Here is your chance to taste one of their treasures yourself & experience the magic yourself.
Slacker Stereotype 2012
Slacker The Professional 2012
A “side” project of Matt Trevisan of Linne Calodo featuring blends he crafts from grapes from the Slacker & Oakdale ranches. Still, masterfully blended….BUT at a different price point.
Gramercy Cellars Syrah Columbia Valley 2012
Gramercy Cellars Cabernet Sauvignon Lower East 2012
Stellar, highly acclaimed Washington State wines from Master Sommelier Greg Harrington. Warren was right…it is time to really Look at the New Age generation forming there, just as we have seen in the past from Paso Robles, Santa Barbara & Anderson Valley.
Anthill Farms Pinot Noir Sonoma Coast 2012
Drew Pinot Noir Fog Eater 2012
TWO superb Pinots….from New Age winemakers, in pursuit of true balance & deliciousness.
Maison L’Envoye Attache Pinot Noir 2012
Mark Tarlov teams up with Mike Etzel Jr & consultant Louis Michel Liger Belair from Burgundy for this lovely Oregonian Pinot
Drew Pinot Gris Filligreen 2013
Melville Estate Viognier Verna’s 2012
Linne Calodo Contrarian 2013
We continually look for top caliber AROMATIC white wines, as we think there really is a HUGE opportunity to pair with contemporary fusion foods. Here are 3 superb examples.
Rivers-Marie Chardonnay Sonoma Coast 2012
Melville Estate Chardonnay 2013
Tyler Chardonnay Dierburg 2012
These 3 producers exemplify a New Age of what California Chardonnay can be.
Quenard Chignin Blanc 2013–A dry, amazingly light & crisp white from savoie, France & the foothills of the French Alps.
Domaine Maestracci E Prove Blanc 2012–Yet, another example of why I am so revved up about Corsica & its wines.
Reverdy Sancerre Cuvee Ortus 2009
Champalou Vouvray Clos Portail 2011
SPECIAL bottlings (produced in only certain vintages) from TWO of my all time favorite Loire Valley wines
When I was growing up in this industry, I was taught there was only 5 nobble grape varieties—Chardonnay & Riesling for whites AND Syrah, Cabernet/Merlot & Pinot Noir for reds. That was the inspiration for this tasting. 3 “noble” reds….each epitomizing “classical” & each being a standout for their appellation. Yes, these are benchmarks for others to be measured by….another set of stellar example of what “good” wines can be. Just another really good opportunity to learn!
“Along the steep, narrow valley that traces the northern Rhône, the appellation of Saint-Joseph takes its place among the great wines of France, and Domaine Faury is one of the region’s most artisanal producers. The steep slopes of the northern Rhône present a challenging terrain where farming is only feasible through terracing. On these terraced slopes, the Faurys’ vines take full advantage of the southern and southeastern sun exposure, benefitting from optimum ripening. A combination of the predominately granitic soil, partial de-stemming (in about 70% of the grapes), soft crushing of the grapes with a pneumatic press, and temperature controlled fermentation offer a liveliness and freshness that one does not often find in wines from the northern Rhône. There’s a real attention to detail here, and nothing is done in haste. Every method used encourages the grape towards greatness with the ultimate respect for its fragility. Pigeage, the punching of the cap, is not carried out with tools, but gently by foot – not just poetic but also pragmatic. Unlike many other vignerons in the region, the Faurys have a strong aversion to new oak. Though the reds definitely see time in barrels, there is a rotation between new and old alike, along with a variety of sizes, ranging from the smaller barriques to the larger 600-liter demi-muids. Unfined and only lightly filtered before bottling, these wines are loaded with classic flavors and show a remarkable rustic elegance”. Classic, wonderfully captivating northern Rhone Valley Syrah–explosive, expressive Syrah perfume (of hillside grown….NOT just tooty fruity, varietally correct)….masculine, sultry, musky, floral, peppery, gamey….done without a heavy hand. Gorgeous is a good word here.
2000 Chateau Gombaude Guillot “Pomerol”
In the heart of the Pomerol plateau, on the Right Bank of Bordeaux, are the vineyards of Château Gombaude-Guillot Though the estate is already certified organic, they are now pursuing the more stringent requirements of biodynamics. As a recently discovered jewel in the crown of Bordeaux, Pomerol does not have an official classification system, yet the standards set for the vignerons here are high. The château’s vineyards are comprised of glacial gravel deposits and clay, and vineyard work is focused around soil health, low yields, and maximizing ripeness. Cover crops are planted between vineyard rows to encourage microbiological activity in the soil. No chemical or synthetic herbicides or fungicides are used, and Claire, the current proprietor, is also careful not to eliminate vineyard pests entirely, citing their importance to the vineyard’s ecosystem. The vines average forty years of age and give naturally low yields. The wines of Gombaude-Guillot are classic reflections of Pomerol: rich and supple, with a deep gravel mineral structure. This vin de garde has all of the grace and finesse for which the appellation is known, without any of the highbrow pretention or price. The legendary 2000 is 85% Merlot & 15% Cabernet Franc aged in Allier oak (50% new). This 2000, eventhough from a highly lauded, ripe vintage, is done more in a style I grew up with. NO fruit bombs here! Yes, this wine is certainly more about the soil than about grape variety, winemaking or oak use. I really appreciate its finesse & more classical, sublime soil driven intricacies.
Domaine Maume’s wines are deep, profound Pinot Noir experiences. They are wines of mystery – constantly changing and evolving, both in barrel and in bottle, like the Burgundies of the past. They are bottled from barrel by gravity without any pumping, fining or filtration. The secret to Maume’s success is his rigid adherence to selection massale cuttings in his replanting of the family’s vineyards. By isolating vines with the healthiest grapes, they replant only the best. Most of their vines are quite old, too, averaging 50 years of age across all parcels. Maume does not believe in using new clones but is a strong believer in the diversity of old Pinot stock. Maume’s “En Pallud” is a particularly well-suited lieu-dit just south of the village on the slope, below the premier cru Les Corbeaux and at the same elevation and exposure as the grand crus. The Maumes have a sizeable parcel here of 65 year-old vines, produced in 2007 with NO stems & only a tiny bit of new oak. A great bottle from Maume takes you about as deep into the Burgundian soul as you can get. I was saddened to hear that this domaine recently sold to a larger company.
The other night, our friend, Dr Chris, surprised us all by bringing in a selection of some interesting wines from the Isle of Corsica. As VINO regulars well know, I have a real hankering for Corsica, as I have wanted to visit there for well over 25 years, ever since I tasted my first glass of Luigi Clos Nicrosi. The wine had such interesting flavors, viscosity & unique character. I am sad the wine is no longer produced. Well, the importer, Kermit Lynch, has uncovered several other interesting producers over the past few years & is now importing them into the U.S.. Thank you Chris for a wonderful tasting AND including the map, pictured to the right, which gave everyone a better picture of where each of the wines come from.
Michel Angeli is the man behind this winery, which is located in Cap Corse at the northern tip of the Island. As the map will show you, this region actually looks like a finger pointing north. The soil is mainly schist-clay & Michel had first planted Vermentinu & Codivarta & later Niellucciu (he got from Patrimonio) & Aleatico he got from Elba. 1952 was his first harvest. This particular bottling is typically around 50% Niellucciu, 25% each of Aleatico & Merlot, which he ferments in 100% stainless steel. Yes, it is rustic in smell & taste, is quite masculine in character, but flows on the palate surprisingly well from beginning to end. Merlot makes a surprising appearance, given Michel’s apprecaition of native grape varieties, but as expected, it really seems to round out the edges in this case. (By the way, we have also purchased some of his rare Rappu wine, which is Aleatico, dried out on straw mats for 10 days, pressed, fermented in concrete (a touch of residual sugar, 16% alcohol) & then aged in old oak barrels for 7 years.
2011 Canarelli “Corse Figari”
Canarelli comes from the southern tip of Corsica. The vineyards lie inland from the sea, along a plateau, on granitic-alluvial soils rich in minerals & is both organically & biodynamically farmed. The climate is greatly moderated by the winds gusting off the Gulf of Figari. The 2011 Rouge is 80% Niellucciu, 15% Syrah & 5% Sciaccarellu, 100% destemmed & aged in large foudres for 14 to 18 months. One could readily detect the Syrah in the nose & taste. Eventhough people say this is a rustic style, I think it would be an easier wean into Corsican red wines for the Californian palate than any of the other reds we tasted on this night. (On another note, they also have indigenous grape varieties such as Carcahjolu Nera, Biancu Gentile, Paga Debiti, Barbarosa & Minustellu planted & featured in some of their other bottlings).
Yves left his family domaine to create his own, which specialized in a single terroir–“E Croce” E Croce faces the Gulf of St Florent & features a chalky soil, which lies upon a thick bedrock of pure schist. This is essentially another 1 man show. This bottling is 90% Niellucciu & 10% Grenache, which was fermented in stainless steel & aged for 12 months before release. One could detect on first smell & taste there is some Grenache in the blend. (We tasted the wines with NO knowledge of the soils the vines grew in nor the grape varieties used). Leccia’s wines are more refined, elegant & quite classy. They are really a pleasure to drink.
Antoine Arena Patrimonio
Arena is certainly one of the most revered producers of the Island. His vineyards are located in the Patrimonio appellation. Within Patrimonio he organically farms several parcels. Carco (2 hectares, planted in 1987) is mainly Niellucciu in chalky-clay-limestone soils. Morta Maio (2 hectares, planted in 2001) on clay-limestone soils. Of the 3 tasted on this night, I much preferred the 2010 Carco, which had a complete-ness, balance & soul. This wine surprised me, as I usually find Arena wines too much for my palate. Yes, it was rustic, perhaps too much so for many tasters, but it really had something to say, in a VERY unique way.
Although, this wine was NOT tasted on this night (mainly because we have not been able to get for the past couple of vintages), I just have to mention it here, because it is so damn good! I remember Kermit Lynch once saying–“Drinking her rose is like drinking a cloud. there is an absolute weightlessness to it. Nothing is left on the palate but perfume“. Marquiliani is located on the island’s eastern coat (Costa Serena)….in the village of Aghione, high altitude, & therefore, cooler nights. the terraced vineyards are a mix of schist, granite & gravel with silt. The rose is typically 90% Sciaccarellu & 10% Syrah, direct pressed, fermented in stainless steel with NO malolactic.
- Our friend, Bruce “Big Red” Liebert, has been patiently waiting for us to do another Big Red tasting. Yes, limestone & minerality can be nice,
- pretty & ethereal, BUT can we just get some wines with substance & guts please? Here is that tasting….masculine, rustic red wines from California–
- 3 standouts (& 1 added by a participant just for fun). Each are grown in marine soils (sand, limestone or siliceous clay). One can get BIG, extracted, full flavored red wines without heaviness…..
- which will shed a different perspective for this evening’s tasters. Yes, just another really good opportunity to learn!
- 2009 Freakshow Petite Sirah “Heretic”
- A big, BLACK (as shoe polish), brooding, masculine beast from the winemaking genius
- of Christian Tietje & some interesting Paso Robles grapes.
- 2006 R Wines “Amazed”
- The grapes come from vines which, today, are 140 years old….so back in 2006, they were younger….only 132 years old–
- Carignane & Mourvedre. The soils is has lots of sand to it, which is why these vines are also own rooted.
- “Amazed” was crafted by superstar Australian winemaker Chris Ringland. I wonder if any winemaker has garnered more
- 99 & 100 point wines (according to the Wine Advocate) than Ringland. His are decadent, lavish, deeply flavored red wines.
- This is an interesting, unique combination of character, vinosity & viscosity. Definitely one of a kind..
- 2010 Jonata “Todos”
- Jonata is another standout estate vineyard from the Central Coast of California which is “changing the game”. Owned & developed by Stan Kroenke (who also owns Screaming Eagle in the Napa Valley), the 586 estate is actually located in the Ballard Canyon, down in the Santa Barbara appellation. There are 84 acres planted on rolling hills, mostly comprised of careaga sandstone. We were fortunate to see & walk the vineyard just before they released their first wine (2004 vintage) with winemaker Matt Dees. We just knew they would hit it…..AND boy have they hit it! The 2010 Todos is a wine of the vineyard….& is therefore a blend of many grapes–78% Syrah, 8% Sangiovese, 5% Merlot, 3% Cabernet Sauvignon, 1% Viognier, 1% Cabernet Franc, 1% Petite Verdot, 1% Sauvignon Blanc & 1% Semillon, aged in French oak, 50% new.
- 2011 Saxum “Booker Vineyard”
- Here is your chance to taste a Saxum wine! Yes, it is one of the hardest red wines to get out of California.
- It is a lucky thing, we were at the door, before they bottled or released their first wine. Interestingly, Cheryle,
- Mike & I tasted this 2011, just before it was to be bottled, along with their other bottlings. For me, his 2011’s are
- some of the very best I’ve had from them. I love how gorgeous & long they are. The Booker Vineyard seemed
- the darkest, the most mysterious/provocative that day, maybe because the blend is 67% Syrah & 33% Mourvedre.
I cannot believe this winery & its wines are still “under the radar screen” for most wine aficionados. I truly believe their wines REALLY over deliver, quality for the dollar. The Estate “Gold Coast” vineyard is roughly 30 acres located on a wind pounded mesa, 5 minutes closer to the ocean from Bien Nacido—roughly 10 acres-Chardonnay & 20 acres-Pinot Noir (most of was planted in the late 80’s/early 90’s to heirloom/heritage plant material—mostly Martini for Pinot & clone 4 & Wente for Chardonnay). The soils are very sandy with tiny bits of seashells as it was one time under water. These soils & the sea breezes which pound the vineyard help create the sea-shelly minerality in the finished wines. Winemaker/co-owner, Gary Burk is another 1 man show operation….so it is yet another artisan, family owned, small, Estate project. The resulting wines are so pure & transparent (seashells), elegant, lovely, impeccably balanced with fabulous texture & superb balance. I also think DELICIOUS is the perfect word to describe their wines.
This is a wonderfully pure, transparent, lovely, seamless, UN-heavy Chardonnay totally about the marine soils it is grown in. Mostly comprised of estate fruit, although there is some Fiddlestix Dijon clones added for seasoning…NO new oak, 100% malolactic with some less contact.
2012 Chardonnay “Santa Maria Valley”
100% Estate fruit (clone 4 & Wente), 100% malolactic & 30% new oak. This wine still has the purity & transparency, but certainly more lush & textural. Way over delivers!!!!!!
2012 Chardonnay “Reserva Dorada”
250 case production—a selection of the best barrels—wild yeast fermented, 100% malolactic, 50% new oak. This wine is way more stony than it is minerally….but more subtle upon entry on the palate, though luscious, viscous & grandiose without any sense of heaviness or oakiness.
An absolutely lovely, delicious, seductively textured Pinot, which REALLY over delivers for the dollar. The 2012 is mainly Estate fruit (Martini selection) with tiny amounts of Kick On Vineyard (also Martini) & Solomon Hills (clone 115). The wine sees NO stem inclusion & is aged in OLD oak.
2012 Pinot Noir “Santa Maria Valley”
100% estate Martini selection (planted in 89 & 90)…10 picks thru the vineyard (23 to 24.5 brix), NO stem inclusion, 30% new oak. This wine certainly showcases the savory, reticent, earthy-floral spice of the Martini selection with a seasalt/nori character from the marine soils, BUT still sooooo delicious, lovely, ethereal & seductive.
2012 Pinot Noir “Oro Rojo”
A selection of the finest barrels (this year only 10). 50% new oak. Displays more grandeur, BUT still will lots of finesse & subtlety initially with elegance, gracefulness, class & refinement. WOW!! A real standout!!!!
Syrah is undoubtedly one of the true “noble” grape varieties of the world & has been for a long, long time. Unfortunately, Syrah is not in fashion right now & I am not sure exactly why. I, in fact, wish I had a dollar for every time a wine professional/wine buyer/server has told me in the past 5 years, how Syrah based wines, (especially New World versions) do not sell so well for them. I would be rich!
I am saddened to hear of this plight.
Well grown & crafted Syrah deserves a niche in the wine world. Not only does this grape variety have world class potential, it also can fill the big puka between Pinot Noir & Cabernet Sauvignon in terms of weight, drama & profoundness. The very best can have intricacy, pedigree, UN-heaviness & texture a notch or 2 away from Pinot Noir, with the depth, masculinity & regality a notch or 2 away from Cabernet Sauvignon. Syrah can be an ideal “tweener”.
Here are 3 examples which reminded me of this thought.
The Ogier family had been farming their vineyards & selling off to their grapes for many years (more recently to prominent producers such as Chapoutier & Guigal), until 1987 when they decided to grow & produce their own wine under their own label. At that time, they owned roughly 6 acres in Cote Rotie. Son, Stephane, started working alongside his father in 1998 & took over the domaine in 2000. Where previously, the winemaking was much more traditional with NO stems & NO new oak, Stephane changed his style to 100% Syrah, 80% de-stalked, 3 to 4 week stainless steel fermentation & 18 month barrel aging (30% new). In addition to their Cote Rotie, Ogier also began producing special bottlings–Embruns (2001) from purchased fruit & 50% new barrels; Lancement “Terroir de Blonde” & Belle Helene (a cask selection from their Cote Rozier parcel–30 months in 100% new oak). This is a producer of northern Rhone Valley Syrah well worth checking out. This 2001 Cote Rotie (13 years old), for example, was elegant, classy, refined, masculine, majestic with a surprising velvety texture. It had a gamey, rustic core with garrigue character & a sandalwood edge. I can imagine all kinds of meats & rustic meat preparations which one can have a field day with!
Noel Verset, for me, was one of the iconic stalwarths of the tiny Cornas appellation, who not only helped define an appellation, but shed a very different light on what the Syrah grape variety could be. His vines were old, his highly revered Sabarottes parcel yielded grapes like no other on the hillside & his winemaking was very traditional. I have to say, the resulting wines were truly one of a kind. They had a wild-ness–green & black peppercorns, true andouille sausage, raw meat, lots of red fruit, crushed rocks, garrigue with lots of herbal notes. His was a small winery, perhaps 800 case production in any given year. Rumors started circulating around the 2000 vintage, that he was retiring. (He even mentioned his thoughts on retirement on a visit I made in 1991). Subsequent vintages would pop up every now & then–I saw a smidgeon fo the 2003 & a tiny bit of 2006….& then quiet. It was the end of an era. Yes, there are other Cornas (Thierry Allemand & August Clape) which deftly carry on the appellation on the world class stage, BUT there was only 1 Noel Verset. I was completely enthralled with the 1995. It was quintessential Verset Cornas–wildly rustic, rock, peppercorns, wild herbs, with the rank smells of real French andouille sausage. It really sang out & was a thrill to savor.
For many, the Chave Hermitage is the pinnacle of northern Rhone Syrah. The family has been growing grapes & making wines on Hermitage hill since 1481. The vines today are organically & biodynamically farmed. “Every year, we start from zero in assembling the wine.” The core & backbone comes from the Bessards parcel, their largest parcel, located furthest west. Tasting out of barrel once with Gerard Chave, I found the Bessards to have a smokiness, a strong minerality with a certain elegance, velvety middle & lots of tannins in the finish. His parcels have very old vines. I found Le Meal was also smokey, but had distinct floral (violets, jasmine), ripe, jammy black cherry, green olive, spice & pepper with more of a middle, a riper, higher glycerine mouthfeel. Rocoules was fresher fruit, yet not as showy, with licorice, smoke, cassis, green notes & much more tannic. Peleat–more acid/structure with green olive, smoke & even an apple nuance. Diognieres had ripe cherries, jammy, bordering cassis like qualities with a funky/earthy edge. Baume–licorice, cherry, more austere, structured & refinement. L’Ermite–smokey, earthy, barnyard funk, green peppercrons, jammy–the most outgoing right out of the gates. The Chaves are master blenders, using all of the pieces to create a complete Hermitage–or as I used to say about the old Barolo masters—create an orchestra sound rather than just the horn section. Chave is the best at that! and HAS BEEN SINCE 1481!
I first “officially” met owner Mark Tarlov when he was about to launch his Evening Land project. I was referred to him by winemaker Sashi Moorman. Mark has since left ELV behind, taking with him considerable experience & insight into how to do things better, & has now launched Chapter 24, his latest Oregon based wine project. He hired Oregon local, Mike Etzel Jr. (his father of Beaux Freres fame) & then convinced Burgundy superstar Louis Michel Ligier Belair to consult. Theirs is a completely different perspective into producing top quality Oregon Pinot Noir, one I believe will change the game there. For one, Louis Michel wanted to have MANY different clones/grape selections AND from many different sites to work with. As times goes on, they will then weed out some (already….those from Dundee Hills for instance) , while continually adding more & more interesting sites. The goal is to then, I am sure, also plant their own estate vineyard(s) as well. In addition, Louis Michel, having learned his craft from the iconic Henri Jayer, looks for true physiological maturity in the grapes & then by their long, cool, oxygen rich, 35 day fermentations produce better & better wines which are at the same time balanced (& more naturally). The resulting wines they believe should be first & foremost delicious BUT with intricacy, complexity, layering & intriguing character as one swirls the glass. Yes, we believe this is a game changing project.
2012 Pinot Noir, Two Messengers–The grapes come from 22 different vineyards, in keeping with Louis Michel’s thirst for bio-diversity. 35 day fermentation, NO stems inclusion, NO punch downs, 25% new oak. The wine is so pretty, enticing, elegant, refined & classy…AND delicious!
2012 Pinot Noir, Chapter 24 “Flood”–Produced from SIX vineyards with sedimentary soil. 35 day, whole berry fermentation, NO stems inclusion, NO punch downs, 33% new oak. Lovely with a BIG textural change without any sense of heaviness. 13.3 alcohol naturally.
2012 Pinot Noir, Chapter 24 “Fire”–Produced from SIX vineyards with volcanic (inorganic) soil. 35 day, whole berry fermentation, NO stems inclusion, NO punch downs, 33% new oak. Higher toned, more perfume, much more stony….again delicious, with much more seductive texture.
2012 Pinot Noir, Chapter 24 “The Last Chapter”–Produced in 2012 from 4 vineyards, the core being from the top of the hill of Shea vineyard & another with 40 year old vines. 35 day, whole berry fermentation, NO stems inclusion, NO punch downs, 75% new oak. Epitomizes elegance, refinement & sophistication, BUT with surprising deliciousness, alluring charm without being forward or too front loaded. It is a very sensual style of Pinot, which what Pinot should be, right?
Boy, is there a lot to say about rose to really better understand what’s the dealio. Good roses can be quite a revelation, not necessarily in terms of drama or profound-ness, but more about how they can add a whole ‘nother dimension to pairing with foods. The challenge is finding the good ones.
In the Old Days, winemakers looked to improve their RED wines by bleeding off some juice & thereby maximizing the remaining juice to skin contact ratio. With the bled off juice, the winemakers then sought to make something decent. While this may make for better (?) red wines, it often made for mediocre PINK wines…..unless one was looking for a wine to just gulp & wash the food down with.
More recently, we thankfully have witnessed a fast growing number of light & fruity roses, where the grapes are harvested at lower sugar levels (& therefore less drama & lower potential alcohol levels), direct pressed in stainless steel tanks at cool temperatures. These delightfully delicious, fruit driven roses are ideal for warm weather sipping with or without food.
Now, we are seeing the next generation of this style of pink wines—those grown in marine soils, which create minerality in the finished wines, in addition to being light & fruity. This minerality creates ethereal-ness/interestingness in the wines, in addition to adding refreshingness & accentuating the wine’s vitality & liveliness. From my point of view, these wines are also much more diverse at the dinner & lunch table AND with a wider range of foods.
We are now also seeing more & more masculine styled roses rising in availability & popularity. These versions are produced from more hearty, rustic red grape varieties, often grown in more rugged terrain & harvested at modest sugar levels, direct pressed & fermented at cool temperatures, BUT are just more masculine, hearty with more structure, drama, depth & hutzpah. More reminiscent of Rhone Valley Tavel….which in my mind is more similar in profile to a lighter red wine of the old days. One could readily pair these kind of roses to lighter meats AND even red meats.
Think about—a Thanksgiving feast with all of the fixings….& then there is the cranberry. This has been a big revelation, which I think we will see more & more of, once the public acclimates to the bigger price tags (which are highly deserved in the finest examples).
So….that is the inspirations for this tasting. A chance to taste 4 really good examples of what rose can be!!!
Yes, just another opportunity to learn!
Every winegrowing seems to have a real shining star who emerges from the crowd & vanguards the region into the modern era. The very best of them capitalize on modern techniques both in the vineyard & the winery to produce better wines than their neighbors, WITHOUT compromising a core of traditions, such as using indigenous grape varieties & never losing sight of purity of terroir & unique-ness. In the Nantais region, the western most outreach of France’s Loire Valley, that man is Eric Chevalier. “Éric sustainably farms twenty-five hectares of vines, producing wines of great character and finesse. The Nantais is a maritime climate, and the vineyards are not far from the Atlantic Ocean. Consequently, there is an interesting variety of sedimentary, igneous, and metamorphic rocks, as this area once was ocean floor”. Eric has a little over half a hectare of a grape variety, named Grolleau (20 year old vines), from which he produces a superb, interesting, ethereal PINK wine. The wine is wild yeast fermented & aged on its lees in subterranean, glass lined cuvees for more texture & complexity. Here is that wine! Remarkably light, ethereal, salty, pure, precise AND most imporatant delicious!
Domaine Gramenon & its winemaker Maxime Francois Laurent is certainly that standout young phenom leading the charge in France’s southern Rhone Valley. His style of wine is a distinct move away from the bigger, burly, brooding wines the southern Rhone has been known for, for at least since the 1930’s. More importantly he is part of that vanguard looking to be uber-sustainable & back to basics both in the vineyard & the winery, which is why he & his wines have garnered an almost “cult” like following. Yes, these are really hard wines to get….& for good reason. They do not merely champion organic farming, but they incorporate the concept of sustainability into their daily lives by growing their own food and raising their own animals. Though Michèle and Maxime continue to test the confines of the appellation, the cellars are unsurprisingly old-fashioned. The Laurents use gravity-fed cuves and age their wines in oak demi-muids and foudres. That they take such gutsy risks as bottling old-vine fruit with so little sulfur, without fining or filtration, only demonstrates the lengths they will go to in order to highlight the freshness, purity, and intoxicating aromas. of their small, rare production. In addition to his work at his family domaine, Gramenon, Maxime also produces a small of wine under his own namesake label, which are even harder to get than those of Gramenon. Here is his rose—1/3 each of Syrah, Grenache & Cinsault (25 year old vines) grown in clay limestone soils, direct pressed, wild yeast fermented with NO malolactic. Another example of his thirst of purity, sense of place deliciousness & authenticity. This wine definitely smelled & tasted of the soil. NO tooty fruitiness here! BUT, still brimming with deliciousness.
The Maxime Magnon wines are some of the hardest for us to get. Magnon is part of one of the most revolutionary wine movements in France should give him a justifiable swagger to his step. He was fortunate to have purchased some prime parcels of old vines from abandoned plots and rents his cellar—a garagiste if ever there was one. He farms nine parcels over eleven hectares, with steep vineyards that reach high altitudes, and manages it all on his own. Maxime is part of the new wave of passionate viticulteurs who cultivate their vines with the utmost respect for nature and the soil. He’s certified organic, but also incorporates biodynamic practices into his vineyard management. Most of Maxime’s vineyard land is comprised of schist and limestone subsoils in the sub-appellation Hautes Corbières, bordering Fitou to the South. This is incredibly tough terrain to farm in, as there is virtually no top-soil, just pure rock and garrigue. His one rose is 30% each Cinsault & Grenache Noir & 20% each of Carignane & Grenache Blanc (80 years-average age). The wine is wild yeast fermented (the Cinsault separately) in concrete & aged for 6 months in 6 to 9 year old barrels. Yes, 1 case made its way to the Islands. I think most tasters were taken back by the darker color. It has a very unusual color, quite striking in fact. This wine also has a quite exotic nose–stony, flinty, even peppery with strawberry in the finish. I would say, this is a masculine, delicious rose….one I will remember for a long time.
Yes, Corsican wines are really happening across the country with sommeliers. And, Corsica has been on my wine bucket list to visit for at least 20 years. I have been warned however not to travel there alone. Seems like the remote parts of the island is rugged & inhospitable in more ways than just the countryside itself. Where Bordeaux, Burgundy & Champagne are regions producing wines of grandeur, class & sophistication, I would say Corsican wines tend to be more hearty, masculine in nature with lots of Old World character & spirit. That’s not to say, they aren’t good…..just intriguingly different. In France, Leccia’s have often been referred to as the “Rolls-Royce” of Corsican wines, a reputation earned after nearly 30 years of making consistently elegant and sophisticated wines. Raised in a small village in the heart of Patrimonio, Yves worked alongside his father in the vines and cellar at the earliest age he could. The Leccias have been making wine from some of the finest terroirs of Patrimonio for countless generations, Yves decided to branch off on his own in 2004 and focus on the single terroir he felt was the top in Patrimonio. This terroir, “E Croce,” sits on a thin chalk soil above a thick bedrock of pure schist, facing the gulf of St. Florent. This rose is 60% Niellucciu & 40% Grenache, direct pressed, wild yeast fermented & full of true Corsican character. Wow! Unlike the previous 3 vintages I had tried in the past, the 2013 had elegance, refinement & ethereal minerality, which really caught me by surprise. Kudos.