Archive for Wine Thoughts

Jul
25

Iberian wine “finds”

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Here are some interesting wines we recently tasted.

0123Vinho Verde Branco–no frills packaging & finished with a screw cap.  VERY value driven wine from Portugal, which is certainly apropos for hot weather sipping.  PLUS, the price point is crazy good!  (I wonder how, considering the cost of the screw cap, label, bottle, box, shipping, tax, etc????  The wine is fresh, FIZZY, lower in alcohol (& therefore has residual sugar/sweetness), tasty &  VERY refreshing.  There is a star fruit pungency (later as it warmed up–an almost cactus/almost stagnant flower vase water smell)  with a lime zest edge.  Still, it over delivers for the dollar on the palate.  85% loureiro, 7.5 trajadura, 7.5% arinto.

Fulget Albarino0124I really thought the Albarino category was supposed to explode in popularity years ago.  I am still waiting.  I think at least part of the problem is the scarcity of really tasty, interesting options.  Over the years, there are in fact only 2 from Spain, which I buy.  I almost dread when someone today, asks me to taste an albarino.  Such was the case for this tasting.  Interestingly, I initially preferred a Portuguese alvarinho & another alvarinho blend, which preceeded this wine.  It has some of the perfume & minerality I typically hope for, but I initially found it hard & not too delicious with some bitterness in the finish.  After, however, tasting some red wines & coming back to this wine, I appreciated it more.  This is the one of 3 albarino’s from the house of Major I preferred.

129Rol de Coisas Antigas Bairrada Tinto–quite masculine, dusty, earthy, rustic with juicy, ripe fruit, good weight…..certainly much more intriguing & interesting than so many of the correct, rather soul-less wines we often run across.  35% baga, 25% castelao, 10% alfronchera, 10% tricadeira, 5% bastardo, 5% souzao, 10% tinta prinheira.

Conceito Bastardo130–surprisingly light in color, with wonderful perfume–floral, red fruit, earth, exotic spice, rustic edges, masculine & musky….yet surprisingly delicious & seamless on the palate.  100% Bastardo.

131Casa da Passarella Dao Tinto–such a pretty, intriguing nose & perfume.  Lots of red fruit with spice, earth, rusticity & musky.  Masculine yet suave, seamless with surprising refinement.  Quite a value!  20% tinto roriz, 40% touriga nacionale, 20% alfrocheira, 20% jaen (aged 8 months ijn French oak)

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Jul
09

A Tasting with Young Sommeliers

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This was yet another opportunity to get together with some of the Islands’ top, young sommeliers, for all to share insights, wines & experiences. It is always a fabulous time, to say the least.

2009 & 1999 Scherrer Zinfandel “Old & Mature Vines”1a141a13we started this blind tasting with a pair of Scherrer Zinfandels.  Why?  First of all, I was looking to reiterate right out of the gates, the concept of what a “good” wine is.  I think the Scherrer Zins are some of the VERY best out of California.  Furthermore, stylistically, they are very unique–much more elegant & suave (a style REALLY catching on right now…..tagging along the “In Pursuit of Balance” theme seen with Pinot Noir) without taking away from the vinosity & spice associated with this grape variety.  In addition, we chose to pour an old & a younger one….actually 10 years apart.  Quite a fascinating comparison.  As one taster pointed out, the 1999 had much more intricacy & I felt it also showed more vinosity.  In both cases the wines were stellar.

alex1Birichino Malvasia Bianca–with this wine, I just wanted to again reiterate to younger wine professionals the growing importance “aromatic” grape varieties can play on the “pairing with fusion foods” front.  This wine can work with an amazingly wide array of fusion foods.

2008 Au Bon Climat “Hildegard”a127here was another opportunity to take tasters out of their “comfort zone” & reiterate what a “good wine” could be.  It had mesmerizing minerality, wonderful intensity & concentration, flowed very evenly, seamlessly & completely on the palate & was not over oaked, bitter or alcoholic.  Furthermore, since many less experienced tasters are more familiar with New World wines (& their profiles), I thought it would be fun to show them a New World wine which was more Old World in profile & style.  Furthermore, this wine is only 13.5 degrees in alcohol, naturally, AND the generous amounts of new oak used in its winemaking, to me, is necessary to really frame it.  I think tasters were really shocked to see this was Californian.  Hopefully, this will be a spring board for tasters to imagine the possibilities.

2012 Dupeuble Beaujolais–This family has been at this for over 500 years!  And, while the “trophy” wines get the acclaim & accolades, I think it is at least equally important that we celebrate & appreciate authentic, typical, incredibly food friendly “country” styled wines like this.  I therefore believe we need to develop a separate rating scale for these kinds of wines with the criteria being–deliciousness, typicity, lightness, food friendliness & gulpability.  if that were the case this wine would be a 100 pointer!  Furthermore, I am hoping others will learn to relish the authencity, artisanal, more sustainable approach this family passionately delivers year after year.  I would hate to see these kinds wines on some “endangered” category of wines.

a1252012 Maxime Magnon “La Demarrante”–I poured this wine to remind all of the huge puka that exists between Pinot Noir & Cabernet Sauvignon.  It is wines like this that could deftly create a step ladder between the 2.  Maxime was born & raised in Burgundy.  Given how pricey the land is in his neck of the woods, however, he settled down in Corbieres of southern France & has chosen to work with patches of old vine Carignane instead.  Furthermore, this is a winery & winemaker/owner who truly champions sustainability both in the vineyard as well as the winery….to the point of being regarded as radical in his early days.  Having worked stints with Didier Barral in Faugeres & Jean Foillard in Morgon, one can readily see both influences in Magnon & his winemaking, which captures the rusticity of the remote, wild countryside where the vines grown, done with purity, deliciousness, food friendliness & gulpability.

2001 Vieux Telegraphe Chateauneuf-du-Pape “La Craua124–over the years, I have had both hits & misses with the Grenache grape variety.  Having said that, there are 2 wineries which perennially produce “tour de force” red wines, predominately Grenache.  Vieux Telegraphe is, for me, at the top of the list…..& therefore, this 2001 will provide yet another benchmark for other Grenache based red wines to be measured by.  Furthermore, here was an opportunity to remind tasters of that thought AND, at the same time, show yet another example of a wine which can help fill the void between Pinot & Cabernet.

2008 Follin-Arbelet Aloxe Cortona123it really is getting harder & harder to keep up with all of the new hot shots popping up in Burgundy.  Furthermore with the ever increasing price tag of top caliber red Burgundy, professional wine buyers also need to consider the quality versus price deliverance of each wine.  Here was, therefore, an opportunity to show tasters a more traditionally styled red Burgundy, which over delivers for the price tag.  Plus, while the 2008 vintage was only lukewarmly received, I love the purity, elegance & refinement of wines like this.

1996 Francois Jobard Blagny “La piece sous la bois”a131–Here was an opportunity to remind tasters how pure, more much feminine, ethereal & refined the Pinots from the Cote de Beaune can be……especially with some bottle age.  Francois Jobard produces very traditional styled Burgundies.  His son Antoine took over the domaine, I believe with the 2007 vintage.  Sadly, this Pinot parcel has been replanted with Chardonnay.  Yes, the end of an era.

a1262004 Cherisey Meursault Premier Cru “La Genellotte”–I wanted to again remind tasters of old style white Burgundy.  Cherisey in located in the hamlet of Blagny, up at a higher elevation between the villages of Meursault & Puligny Montrachet.  The grapes are therefore usually harvested 1 to 2 weeks later than the other, lower elevation vineyards of Meursault & Puligny Montrachet.  Furthermore, because of the higher percentage of marl to the limestone & the more traditional winemaking, the resulting wines are much more stony in character & more masculine in style.  Being 11 years in age, I was surprised how youthful this wine showed, but it certainly is quite a stand out!  I am so glad some things don’t change.

2006 Ramonet Chassagne Montrachet Premier Cru “Ruchottes”a129–This was certainly done in a more flamboyant, en vogue style than the Cherisey & therefore attracted much more attention from the tasters.  Classy, seamless, refined, suave, sophisticated, it was really eye catching (despite all of the fanfare of 2006 & its challenges in this area).  Thank you to Sean for sharing this wine!

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Dal Forno Romano & Quintarelli are the 2 iconic winemaking legends of Italy’s Veneto region, up in the northeast.  As I once read somewhere, they produce “monster” Amarone red wines, which are not only very hard to get, but they are also quite pricey.

Interestingly, both producers also produce small amounts of insanely unctuous dessert styled passito wines when the conditions are right, which are even harder to get!

1997 Dal Forno Romano Nettare  0402

While Dal Forno produces a RED passito wine, named Vigna Seré (produced from mainly Corvina with some Rondinella, Coatina & Oseleta blended in & then aged for 36 months in new barrique), which he refers to as his crowning jewel…every now & then he also produces a white passito from mainly Gargenega with smaller amounts of of Turbiana & Trebbiano Toscano blended in & then aged in barrique for 30 to 40 months.  The 1997 is a decadently unctuous, thick elixir with all kinds of crazy, idiosyncratic nuances from white chocolate, vanilla bean creme brulee to marzipan, honey & beeswax.  It really is as decadent as can be, & still so amazingly youthful.  I cannot even begin to think what this wine will be like when it has a chance to resolve itself, not only in the residual sugar/sweetness front, but also what is preserved & hidden underneath, just waiting to emerge once the sweetness resolves.

2003 Quintarelli Amabile del Cerè  0401

The rarest of all the Quintarelli wines—the current vintage is 2003 and the previous vintage was the 1990. It is named after a lost barrel that was hidden under food stores and undiscovered during a Nazi raid of the property during WWII. The barrel was discovered years later and the wine had aged beautifully“.

Just as Dal Forno & Quintarelli go head to head with their Amarone & Valpolicella wines, the battle continues with their passito wines. Amabile del Cerè is also mainly Gargenega with some Trebbiano Toscano & a smidgeon of Sauvignon Bianco, Chardonnay & Saorin.  Typically, there is 30 to 40% noble rot & the wine spends 5 to 6 years in French oak.  Yes, this is another amazing, completely decadent, rich, unctuous white wine.

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When I am at the beach, I can smell the sand baking in the sun…….& the wet shrub behind me…..& the seaweed which has washed up on the shore.  Interestingly, when I visit vineyards, I can smell the sun baked rocks, the wild shrub & herbs which surround the vineyard.  That was the inspiration of this tasting.  Here, then, are 4 wines which for me, smell of the countryside which surround the vineyard.  It really is more than a romantic notion.  Plus, I think each is a VERY unique & interesting wine in its own right.  Just another really good opportunity to learn!

2010 Domaine La Tour Vieille Collioure “Les Pinedes”  01c

Collioure is a seaport village right on the Mediterranean, where the Pyranees Mountains dive into the multi blue hued sea.  The finest sites are very steep, in fact too steep to use any type of machinery.  The soil is sun baked rocky schist, which one can readily smell in the wine, much more predominantly than the vinous fruit of 35 to 70 year old vine Grenache.

2010 Domaine Vinci  “Rafalot”

01aVinci is a relatively new wine prodigy from the very remote, isolated, high altitude Agly Valley.  They organically farm their 6 hectares & produce some very interesting wine.  For me, their crown jewel is Rafalot, which is produced from 1 hectare of 100 year old vine Carignane.  This is definitely a wine of the vineyard, as the roots have had time to dig down deep into the limestone base which lies underneath, & as wild as the desolate, remote countryside it calls home.  Still, Rafalot has a deliciousness from the Carignane, which in combination with its wild streak makes it quite  unforgettable.  It took us a while to get this wine to the Islands, but we are thrilled it is finally here.

2009 Leon Barral “Jadis”

I first bought this wine with the 1993 vintage, mainly because 01bI heard that Didier Barral took over at the helm.  He had some real radical ideas of how he wanted to grow & craft his wines.  The first few vintages were okay, but more importantly, one could see this project as headed in the right direction.  There were, after that, a few vintages where the wines were too extreme & too radical.  In the early 2000’s, the Jadis bottling was predominately Syrah based.  While I am a huge fan of Syrah, in this case, I just wanted more.  Well, we got more with the wines like the 2009, where old vine Carignane became the centerpiece for Didier to build from.  The 2009 is in fact 50% Carignane & we love the results.  Yes, the wine is still wildly rustic & certainly smells of the countryside, but now there is a deliciousness & a soulfulness to complete the picture.  Bravo!!!

2013 Maestracci Calvi “E Prove”

01dWe end this tasting with a wild & rustic Vermentino which is VERY much about the coutryside surrounding the vineyard on the Isle of Corsica.  The estate vineyards are located on the granite plateau of Reginu in the foothills of Mounte Grossu.  This is a pure, masculine styled white, which is much more about granite & countryside character than grape variety. Still, this wine is thankfully NOT overdone & is therefore a fascinating drink.

 

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May
11

“A Quartet of Classic Burgundy”

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In our ongoing search for “good” classical wine, here are FOUR from Burgundy.  I use these as standards, not only for blind tasting, but more importantly to measure others by.  Yes, just another really good opportunity to learn!

2012 Chignard Julienas “Beauvernay”  Julienas

One of our all time favorite Beaujolais producers.

While many critics attribute Michel Chignard’s success to the soil, Kermit would argue that his traditionalist stance on vineyard management and winemaking is essential to craft such great wines.  As ardent defenders of traditional Beaujolais methods, the Chignards take a minimalist approach in both the vineyards and the cellar.   The Chignard’s have recently started making wine from another Beaujolais cru, Juliénas, which produces a beautiful, high-toned wine in keeping with the style of the domaine. La Revue du Vin claims that the aromas from their wines evoke memories of the great Chambolle-Musignys from Burgundy, to the North…but who’s to say, maybe they got it reversed”.

2011 Henri Perrusset Macon Villages

A favorite, absolutely tasty, delicious, ‘country” styled Chardonnay.  Not everything has to be aristocratic or grand.  I also find “genuine” quite a fine attribute!

For decades, the Mâconnais has been dominated by the banal bottlings of cooperative cellars; not the sort of quality that leads novices to explore the wines of the region. Henri Perrusset’s vineyards and home are located in the small town of Farges-les-Mâcon, on the northernmost spur of the limestone subsoil that characterizes the appellation of Mâcon. Farges is not far away from the village named (believe it or not) Chardonnay. The limestone in Farges is more marly than the compact limestone farther south in Pouilly-Fuissé. It is hard and intensely white, but breaks apart into small pieces and it is loaded with quartz and marine fossils as well. This type of soil is easier to work despite all the stones, provides great drainage for the vines, and gives the wines their grainy minerality. Our Mâcon-Villages is a custom blend of all his other holdings around Farges”.

2009 William Fevre Chablis Grand Cru “Valmur”

Chardonnay in it’s purist form!  Precise……pure……ethereal……sophisticated!  In addition, these wines are certainly capable of aging, but for me, the real fascination is how these wines work at the dinner table.  Furthermore, when one actually sees how small of an acreage the Grand Cru vineyards really are, perhaps they will appreciate the wines even more.

2006 Lucien Boillot Gevrey Chambertin  Premier Cru “Les Cherbaudes” 

Classic RED Burgundy.

Pierre Boillot is a rare master of both the Côtes de Beaune and the Côtes de Nuits–abbbbbb 003not only does he have the vineyards but also the savoir-faire and skill.  He  inherited very old vines from his father in the Côtes de Nuits, including a parcel of 94 year old vines right next to the Grand Cru, Chapelle Chambertin and some in the Côtes de Beaune from his great-grandfather Henri Boillot, who was originally from Volnay.  Every wine is a classic representation of its appellation–from Volnay and Pommard to Gevrey and Nuits-Saint-Georges, as Pierre’s work in the cellars is geared towards transparent, terroir-driven wines of purity and finesse”.

Categories : General, Red, Wine, Wine Thoughts
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May
03

The Wine World has changed

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022Tasting this wine the other night in VINO really made me think & reminisce.  The wine world is changing so much & seemingly at a much faster pace than just 10 years ago.

I remember, for instance, a group of us, back in the 1970’s tasting lots of German wines–Rauenthaler Baiken; Rauenthaler Gehren, Erbacher Marcobrunn, Steinberger & Bernkastler Doktor, just to name a few.  Yes, these were some of the standout German vineyards of the time & tasting the 1971, 1975 & 1976 was truly awe inspiring.  & me being the youngster I had to write down the names phonetically, so I could try  to remember each & its pronounciation.  Today, I wonder how many here in the Islands know what each of these names represent?  It has, in fact, been a while since I have even seen a bottle of any of these locally.

Back then, I think many insiders would say each of the above sites could be considered Grand Cru, if there ever was such a thing in Germany.

I was also reminded how much the climate has changed since then.  At least on the top echelon of producers, a Kabinett back then was VERY different from a Kabinett today in terms of weight, extract, physiological ripeness & potential alcohol.  Part of this is due to the generous sunshine, but something can also be said about top producers looking to make much more impactful styles of wine.  I just tasted, for instance, through a line-up of Kabinett from the 2012 & 2013 vintage.  I was astounded to see that most of these were harvested somewhere around 90 to 93 degrees Oechsle, which in the old days would have been labeled as an auslese.  For me, then, the window of suitable food pairings changes significantly.  Not better or worse…..just different.

And what has happened to the Syrah grape variety? It seems to have fallen off in popularity. What a sad state of decline. Syrah was once at the top of the quality pyramid.

The Chave family, as an example, was & still is, one of the world’s all time iconic wine families, mostly because of their grand Syrah based Hermitage red wine. Yes, the family has been working their magic on this legendary hillside since the late 1400’s. We just tasted a 1987 tonight & it was truly majestic & full of pedigree. 6 nights ago, we tasted another standout Syrah based red wine, the 1996 Noel Verset Cornas, & it too was an unforgettable experience we will treasure forever. So, what’s up? Why aren’t more people getting it?

It probably has, at least partially, something to do with deliciousness. The same can be said about Italian Nebbiolo based red wines–Barolo, Barbaresco & Gattinara. I would have also readily said the same kinds of things for St Emilion red wines several years back, but the garage-ists, Christine Mouiex & Michel Rolland has helped changed all of that, just as Angelo Gaja has done in Piemonte & Guigal has done with Cote Rotie.

Hopefully, Syrah based wines will not become an “endangered species” kind of thing, where wine lovers report rare sightings of the nearly extinct–rustic, typical, authentic wines of the world such as traditional styled Hermitage, Cote Rotie, Cornas, Barolo & Barbaresco, just to name a few.  I am hoping we as an industry look to appreciate, celebrate & sell BOTH the traditional & more modern styles of each.  In the field of music, after all, isn’t there a niche, appreciation & occasion for Bach, Mozart, Frank Sinatra & the Beatles still, in addition to the new tunes?

Lastly, we have also seen a whole generation of winemakers change……maybe even 2 0222generations.  Who keeps track?  Marius Gentaz, Gerard Chave, Wilhelm Haag, Noel Verset, Aldo Conterno, Giovanni Conterno, Bartolo Mascarello…the list goes on & on.  The remembrance of a young boy creating a chalk drawing….& many years later…. 3 months before his passing…..scribbled his name below.  This picture sits above our hostess stand at Hiroshi Eurasion Tapas & I am reminded daily of those game changers who have brought us here.

Today, who will represent the new generation in the Hall of Fame?

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Apr
27

Mourvedre from Southern France

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Mourvedre is a grape variety grown in many parts of the world, most notably in Spain & southern France.  Many wine lovers today, however, might know this grape as the “M” found in many of the popular GSM blends coming out of warmer climates such as Australia & California. We put this tasting together to show, while Mourvedre is not a mainstream grape variety, it is capable of producing some VERY interesting, provocative masculine red wines which are truly like no other, especially in certain parts of France.  We, then, served several of these French bottlings to help tasters see & hopefully better understand what potential this grape variety has.  Just another really good opportunity to learn!

03j2011 Chateau La Roque Pic St Loup “Les Vieilles Vignes de Mourvedre”–This is unique terroir. Garrigue, the aromatic scrub brush that dominates the landscapes of the South, asserts its presence among these vines”.  Terraced hillsides, clay-limestone soils, 50 to 60 year old vines, organically/biodynamically farmed.  Though quite masculine & sultry, the wine is thankfully done in a much more delicious, “country” style.

2010 Domaine du Joncier Lirac  “Les Muses”–03hHere is a wonderful discovery from the village of Lirac of France’s southern Rhone Valley across the river from the more famous Chateauneuf-du-Pape.  This unique cuvee is predominately Mourvedre, biodynamically farmed & pounded by the fierce mistral wind.  The inky black color will tell you it is Mourvedre, but the surprising refinement & suave-ability, will tell you this is crafted by a female vigneron, which all makes for a very different & unique perspective on what this grape variety can do.

03g2010 Domaine du Gros Nore Bandol–As importer Kermit Lynch once wrote—“Magnificent Bandols made in the simplest manner, très franc de goût, with a whole lotta soul”.  The vineyard is but 16 hectares of clay limestone soils located right down the road from the iconic Domaine Tempier.  This is a much more masculine, robust, earthy style of Mourvedre with a dark, more sinister personality.  We find this wine to be especially well suited for wild game & aged meats.  Furthermore, it gets even more provocative & intriguing with a little bottle age, so we suggest you put a few bottles stashed away to enjoy later.

2008  Domaine Tempier Bandol “Cabassaou”–03fone of the true iconic wines of southern France!  Tempier produces 3 single vineyard Bandol–La Migoua, La Tourtine & Cabassaou.  Cabassaou used to be a lower, old vine parcel of LaTourtine, but was produced & bottled (at least commercially) as single vineyard with the 1987 vintage.  This cuvee is typically 90-95 % Mourvedre & is therefore very masculine, dense, powerful, highly vinous & soulful.

03b1997 Domaine de Terrebrune Bandol–this domaine is located in Ollioules, east of Bandol, at a higher elevation than Tempier with terraced hillside vineyards.  The soil is still clay limestone with some marl.  I find their Bandol wines, eventhough produced from at least 85% Mourvedre, to be more ethereal & more refined than those of Tempier or Gros Nore in its youth.  I was very surprised at how wonderfully perfumed & mesmerizing the nose was when we popped the cork.  It almost had an apricot/nectarine quality, along with underlying floral nuances amid the earth & rustic character.  Even on the palate, this wine also had a deliciousness & a prettiness, which are not qualities I would normally associate with Mourvedre.   I only wish I had bought more!  This is definitely a Mourvedre in all its glory.

1985 Domaine Tempier Bandol “La Migoua”03etypically, this is the Tempier bottling which speaks to me the most.  For my palate, La Migoua is the most forward out of the gates, the most masculine, the most rugged, the most stony & the most soulful, if soulfulness could ever be defined.  In terms of rusticity, which the Tempier Mourvedre red wines are well renown for, La Migoua has more base notes, deep, bordering brooding, with a musk character underlying the resounding earthy nuances. Interestingly, the vineyard is at the highest elevation of the 3 (270 meters), an almost ampitheater like setting with red, ochre, blue clay & limestone soils.  It also typically has the least % of Mourvedre to the blend of the 3.  Tasting this 1985 was like tasting a bit of history….when all of the Peyrauds were healthy & working at the winery……when Domaine Tempier was a more country-ish kind of Camelot–full of magic & romantic notions, all done in a very “down to earth ” Provencal way.  In its youth, I remember this wine had a VERY rustic character, which many New World wine drinkers might consider too rustic & off-putting.  With this kind of bottle age, however, the perfume is truly captivating, as the sun baked rocks, surrounding wild shrub, herbs & pine trees again make an encore appearance in the nose & taste, amongst the cedar, tobacco, smoke, dried cherries, leather & li-hing-mui smells.  Tempier magic!

Categories : General, Red, Wine, Wine Thoughts
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Apr
25

Loire Valley–Part 2 (Red wines)

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On this occasion, we showcased 4 red wines from France’s Loire Valley.  The goal was to highlight the Valley’s 2 most prominent red grape varieties–Cabernet Franc & Pinot Noir.

Chateau d’Epire Anjou “Clos de la Cerisaie”– Sans titre - 4we began with this seemingly charming, fruity, gulpable “country” red wine from the appellation of Anjou.  If one were to look a little closer, one can smell the more masculine, gunflint character under the surface, which comes from the rocky schist oriented soils its vines’ roots grow in.  Schist is one of the main soil types of the Valley & this wine will give one an inkling of how it shows itself in a finished wine.

1A12Alphonse Mellot Sancerre Rouge “La Moussiere”–we poured this wine next, so tasters could more readily see the difference between Cabernet Franc & Pinot Noir (the grape variety used to produce this wine)  Cabernet Franc has an innate masculinity, seemingly firmer structure & is underlyingly more tannic in nature.  The other facet we wanted to show, was this wine comes from soils that are lighter & in this specific case more chalky.  These kinds of soils help to create minerality & ethereal-ness in the wines, rather than the dark, flinty nuances one gets from schist.  It is hard to really pinpoint a classic Sancerre, whether it is white or red wine.  Eventhough Sancerre is a small appellation, relatively speaking, it seems to be a special crossing where limestone, marl, clay & sandy soils converge…..& therefore the wines will have many different soil expressions in the finished wine.

Charles Joguet Chinon “Les Varennes du Grand Clos”1A13in this part of the Valley, the river over the years has done alot of work eroding the soils from the surrounding hills, leave the limestone bare to the surface with not too much topsoil.  Closer to the river on the flatlands, sand seems to be more prevalent & the resulting wines much lighter & more quaffing in style.  Les Varennes du Grand Clos is a 4.61 hectare vineyard of siliceous chalk & clay at the foot of a gravel terrace with an eroding limestone slope.  The vines were planted between 1962 & 1976.  I thought jumping back from Pinot Noir to Cabernet Franc would again remind tasters of the difference between the 2 grape varieties.  Yes, Cabernet Franc has a very virile acidity in its structure AND the skin tannins are much more evident.

1A141997 Domaine Chanteleuserie Bourgueil “Vieilles Vignes”–we finished the tasting with a 1997 Bourgueil, a village located across the river from Chinon.  The main parcel for this bottling was planted in 1970 (although their site says 40 to 80 year old vines) in sandy-clay-limestone soils.  I just wanted to show tasters how these wines taste when the pieces & edges are more resolved from bottle age.  Though much more harmonious from beginning to end, the masculinity once again comes through (nothing light & feminine here) with a darker, sinister nuanced core & structure.  I would further say, these Cabernet Franc based reds are tasty, rather than delicious.

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Apr
22

Loire Valley–Part 1 (Sauvignon Blanc)

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Here is a tasting we put together recently for a group of young sommeliers.

As I have noted in previous writings, one of my jobs as a restaurant wine buyer is to provide expertise…….enough so that I can sift through the myriad of wine offerings & better & hopefully smartly determine what we will buy for the restaurant.

I therefore think to get better at this skill, it really helps to establish & grow a strong foundation.  In the case of sommelier-ing, this includes having a bank of really solid, “good” wine choices.  By doing so, you have a base to measure others by.

Several of our chefs are headed for Japan, mainly on a food inspiring trip.  When asked what restaurants they should look to eat at, my comment was to find smaller, unique “hole in the walls” who have garnered a niche & respect from true foodies for serving solid foods which come from passion, hands on dedication, culture, heritage & authenticity.  I think then one can taste & experience more traditional ingredients & techniques & therefore better understand a sense of purity & of where they came from culinarily.

From this base, we can look to add our touches.

Why would one want to morph already morphed foods?

One can apply a similar thought to wine.  I therefore look to establish a base of well made, pure, more traditional styled wines of any given category.  From there I can create different sub-categories such as “internationalized”; “superstar”; modern; “country/food friendly” or whatever.

Over the years, there are at least 8 Sauvignon Blancs from France’s Loire Valley, which really standout to me amongst the crowd.  Interestingly, I would have thought that at least a few would have been replaced by now.  Here are 5 of them–

1A1Domaine du Salvard Cheverny–Sauvignon Blanc (& some Sauvignon Gris with up to 16% Chardonnay permitted) grown in sand-chalk-limestone soils.  This cuvee typically showcases exotic fruit nuances, passion fruit & even guava in some vintages (perhaps from the Sauvignon Gris), with a rounder middle & a distinct minerality on the palate, much more so than in the nose.  I generally refer to this wine as being more “country”ish in style–meaning delicious, unpretentious, light, food friendly, gulpable & perennially over delivering for the dollar.  1A3

Trotereau Quincy “Vieilles Vignes”–sand, silex, pink limestone soils.  This vineyard also still has a surprising number of 100 year old vines I am told.  As a side note, Quincy was but the 2nd AOC granted back in 1936.  The old timers must have known there was something special or unique in the soils here.  I poured this wine next, because, it has a more flinty character in the nose & seems more nervier with more bracing acidity.

1A4Regis Minet Pouilly Fume “Vieilles Vignes”–clay, limestone, marl at 750 feet elevation.  We adore this wine’s purity & cleaner, fresher, minerally approach.  This was one of the first true artisan, “boutique” Loire Valley wines which caught my attention as a young professional.  I really find it so incredible that in all of these years I have yet to find another which has at least equally caught my fancy.   Deliciousness certainly has something to do with that.    1A11

Roger Neveu Sancerre “Clos des Bouffants”–a relatively new star on our radar screen.  I am always so amazed at how many diners easily recognize the word Sancerre on the winelist, yet it has been so challenging for me over the years to find really good Sancerre.  My “go to” rendition is by Hippolyte Reverdy, because of how ethereal & delicately refined it can be.  Now, of course, the Hippolyte Reverdy Sancerre is quite allocated.  Leave it to wine importer, Kermit Lynch, to thankfully find yet another jewel.  The Bouffants parcel is roughly 700 to 850 feet in elevation, with a steep, southern exposure & a limestone bedrock (40% active limestone).  Here is one you can make lots of friends with.

1A2Denis Jamain Reuilly “Les Pierres Plates”–The village of Reuilly is also located in the Central Vineyards of the Loire Valley.  I poured this sauvignon last because I typically find it the most ethereal of the five.  I am told the soils is Kimmeridgian limestone, very similar to what one can find in Chablis, complete with fossilized oyster shells & other sea critters.  My wife Cheryle, in fact, noted in this blind tasting how much it smelled of seashells in the nose.  Plus, on the palate, it is more refined & ethereal with a lime edge & definitely not flinty like those above who have more marl to their soils.

Quite an interesting learning opportunity AND on several different levels.  Thank you to all who came.

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Apr
21

A Couple of Interesting Wines from Neyers

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One of the most tantalizing facets of wine I have appreciated over the years is the synergy created by planting the right vines in the right terroir.  Especially in the skillful hands of a masterful winemaker, this can  create a much more interesting, intriguing wine.

Napa BerryAs the venerable Andre Ostertag would say, a vin de terroir rather than a vin de climat or a  vin de fruits.

California has an abundance of vin de fruits & vin de climats.  No judgements here, that’s just the way it is.

It is, therefore, quite a thrill to find wines from California which can marry the soil & the grape variety & then create oenological magic.

Such is the case at Neyers.

The Neyers 304 Chardonnay bottling, for instance,  is a blend of Shot Wente, a heritage selection, planted in parcels of rocky soils.  Neyers 304The resulting wine truly has the unique aromatics of the Shot Wente & just as important……. the stones, which makes for a far more interesting wine than those that  just showcase Chardonnay fruitiness, clonal or otherwise.

In addition,  the stoniness/minerality really adds to the buoyancy of the wine, making it seem lighter than it really is.  We truly love this naturally lower alcohol, mineral driven, crisp, complete Chardonnay & find it ideal to serve by the glass, because of how delicious, light & much more food friendly it is.

Another stellar, interesting Neyers wine to offer by the glass is their Sage Canyon Cuvee.  Neyers sageThe base is Carignane & Mourvedre from 130 plus year old vines out near Oakley, with some Grenache & Syrah added in. This wine is foot stomped, wild yeast fermented & bottled unfiltered & unfined.

One could say, this is a homage to the wines of Maxime Magnon, a standout winemaking renegade down in southern France, who is really championing the Carignane grape variety AND a very, almost radical, au naturale approach to grape growing & winemaking..

In both cases, the wines are certainly interesting & provocative, but at least equally as important, they are delicious.  Now, if we expect the foods we serve to be delicious, shouldn’t the wines we serve by the glass be delicious too?  And, tonight…..not 20 to 40 years down the road?

Yes, these are 2 wines I would definitely order at a restaurant who was serving them by the glass.

In addition, as a professional, I also believe it is important to support these kinds of projects—those who believe in heirloom/heritage grape vines, which are farmed sustainably & thereby having a “living” vineyard.

And if the BATF ever required a disclosure back label, the Neyers’ very short list would only include the grapes used & perhaps a tiny bit of sulfur before bottling.  How pure is that?

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