Guillot-Broux Guillot-Broux - Jenny and Francois Selections

Transcription

jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254
Guillot-Broux
Macon-Village
2009
Macon-Village
White
BURGUNDY
Certified Organic (AB)
Varietals
Chardonnay
Soil
Clay, limestone, blue clay.
Age of Vines 10 to 80 years old
Pairing
This is a perfect wine to serve
before dinner & it also works well
with fish, shellfish, roast chicken,
lighter cheeses & hearty garden
salads.
Guillot-Broux
Combettes
2009
Macon-Chardonnay
White
BURGUNDY
Varietals
Chardonnay
Soil
Very dense blue clay.
Pairing
Works well with fish, shellfish,
roast chicken, and cheese fondu
or hard cheeses.
$149/cs; $142/3cs; $134/5cs; $127/10cs
Domaine Guillot-Broux is a 16 hectare certified organic vineyard in the
Macon. The vines can be found thriving on three separate appellations
within the Macon; Cruzille, Grévilly & Chardonnay. Winemaker Emmanuel
Guillot-Broux makes quintessential high-quality Chardonnay, Pinot Noir &
Gamay in northern Burgundy. The vines are on eastern facing slopes that
mainly consist of clay & limestone with a subsoil of compact blue clay.
With vines producing between 30 & 55 hectoliters a hectare, the dense
planting of the vines increases competition between the vines, making the
fruit in each grape highly concentrated. Emmanuel's goal is to have as few
grapes per vine naturally; this increases the concentration of flavors & the
balance of the wine.
Pruning Method: Guyot
http://www.guillot-broux.com/
Macon-Village 2009: Yields: 4 Hectares producing 20,000 bottles annually
Vinification: All the grapes are harvested by hand. Bunches are sorted by
hand in the vineyard before going to the winery. The wine undergoes a
malolatic fermentation in oak. Only natural yeasts are used. The wine rests
in oak for 6 months and spend 5 months in enamel lined vats before it is
bottled.
Tasting Note: Pale straw in the glass with pretty tropical fruit and brioche
scents. The palate is elegant and rich with white fruit and creamy notes of
mineralty framed by a note of oak and vibrant acidity.
$200/cs; $190/3cs; $180/5cs; $170/10cs
Domaine Guillot-Broux is a 16 ha certified organic vineyard in the Macon.
The vines are in three separate appellations within the Macon; Cruzille,
Grévilly & Chardonnay. Winemaker Emmanuel Guillot-Broux makes
quintessential high-quality Chardonnay, Pinot Noir & Gamay in northern
Burgundy. The vines are on eastern facing slopes, producing between 30 &
55 hl/ha, the dense planting increases competition between the vines,
making the fruit in each grape highly concentrated. Emmanuel's goal is to
have as few grapes per vine naturally; this increases the concentration of
flavors & the balance of the wine. For this wine, Emmanuel works with his
neighbor in the village of Chardonnay. Christophe Nouhen farms his 20
year old Chardonnay vines organically & has a few nice plots with a similar
soil composition as those found in the Guillot-Broux vineyards. Emmanuel
& Christophe have recently begun working together on a small side project
& Selection Guillot-Broux is a result of their efforts.
Macon-Chardonnay "Les Combettes" 2009: Yields: 1.5 Hectares
producing 10,000 bttles/year, planted at 9,000 vines / hectare.
Vinification: The fruit is sourced from one specific plot called 'Les
Combettes". All the grapes are harvested by hand. Bunches are sorted by
hand in the vineyard before going to the winery. The wine undergoes a
malolactic fermentation in oak. Only natural yeast are used. The wine rests
in oak for 11 months.
Tasting Note: Bright gold, straw color with hints of verbena and herbal
notes of oregano and clove, with a hint of honey on the nose. Rich palate
with stone fruits, spice and a vibrant acidity.
$144/cs; $137/3cs; $130/5cs; $122/10cs
Guillot-Broux
Macon-Cruzilles
2008
Macon-Cruzilles
Red
BURGUNDY
Varietals
Gamay
Domaine Guillot-Broux is a 16 hectare certified organic vineyard in the
Macon. The vines can be found thriving on three separate appellations
within the Macon; Cruzille, Grévilly & Chardonnay. Winemaker Emmanuel
Guillot-Broux makes quintessential high-quality Chardonnay, Pinot Noir &
Gamay in northern Burgundy. The vines are on eastern facing slopes that
mainly consist of clay & limestone with a subsoil of compact blue clay.
With vines producing between 30 & 55 hectoliters a hectare, the dense
planting of the vines increases competition between the vines, making the
fruit in each grape highly concentrated. Emmanuel's goal is to have as few
grapes per vine naturally; this increases the concentration of flavors & the
balance of the wine.
Macon-Cruzilles 2008:
Yields: 2.50 Hectares producing 12,500 bottles
Soil
Clay, limestone, blue clay.
Pairing
Serve with cold cuts, grilled
sausages, roast or fried chicken,
lighter cheeses, river fish or
simply by itself. Also great with
spicy foods.
Vinification: All the grapes are harvested by hand — only the healthiest &
most mature bunches are chosen at their maximum ripeness — & that
minimizes the stress on the vine, fruit & the soil. Bunches are sorted by
hand in the vineyard before going to the winery. Grapes are gently pressed
& only natural yeast are used. The wine rests in oak for 6 months & spends
5 months in enamel tanks before it is bottled.
Tasting Note: Light ruby in the glass with scents of young red berry &
plum. The palate is buoyant & fruit with fresh red fruit backed by vibrant
acidity & a judicious note of wood.
Grange Tiphaine
VdT
2010
Rosa Rosé Rosam
rosé
LOIRE
Certified Organic
Varietals
Grolleau, Gamay, Cot (Malbec),
Cabernet Franc
Soil
$185/cs; $176/3cs; $167/5cs; $157/10cs
La Grange Tiphaine was created at the end of the 19th century by Alfonse
Delecheneau, followed by three generations: Adrien, Jackie & now Damien.
Coralie, Damien's wife, has now joined the family as a fully active partner in
the life & work of the vineyard. Coralie & Damien Delecheneau work their
10 hectares with a horse. Damien's talent as a winemaker is evidenced by
the multitude of beautifully balanced, elegant, precise red, white, rosé &
sparkling wines that he crafts from five different varietals: Chenin blanc,
Côt (Malbec), Gamay, Cabernet Franc, & even the ancient & rare Loire
variety called Grolleau. The wines are in the AOCs of Touraine Amboise &
Montlouis sur Loire.
The wines are all different: tender or round, fine or fruit filled, dry or sweet,
but they all share the common thread of careful work in the vines that
make for beautifully balanced, terroir driven, precise wines.
Rosa Rosé Rosam:
clay and silica resting on
limestone
Vinification: A Methode Ancestrale rosé sparkler.
Age of Vines 80 years
Tasting Notes: A fun summer red fruit, refreshing off-dry drink.
Strawberry, cherry and a delicious tang.
Pairing
Delicious by itself.
COMING SOON
Grange Tiphaine
Touraine Amboise
2009
Ad Libitum
Red
LOIRE
Certified Organic
Varietals
Côt (Malbec) 35%, Gamay 25%,
Cabernet Franc 40%
Soil
Clay-limestone (for the Gamay)
and ClayAge of Vines 15 and 45 years old
Pairing
Fish in sauces, chicken, steak.
Ad Libitum 2009:
Vinification: A rather long maceration for the Côt (Malbec) and Cabernet
franc (between 18 and 20 days). Slow and delicate extraction. Aging for 5
months in tank.
Tasting Notes:
Lovely fresh & lively red.
Grange Tiphaine
Montlouis sur loire
2009
Clef de Sol
RED
LOIRE
Certified Organic
Varietals
65% Cabernet franc, 35% Cot
(Malbec)
Soil
limestone
$145/cs; $138/3cs; $131/5cs; $123/10cs
$167/cs; $159/3cs; $150/5cs; $142/10cs
Clef de Sol 2009:
Vinification: Fermented in concrete and aged in 225 L and 400 L barrels
without racking and only one light filtration before bottling.
Pairing
COMING SOON
Grange Tiphaine
Montlouis sur Loire
2010
Nouveau Nez
White Sparkling
LOIRE
Certified Organic
Varietals
Chenin blanc
Soil
limestone
Pairing
Before dinner, for a celebration,
with an almond cake dessert.
$224/cs; $213/3cs; $202/5cs; $190/10cs
Nouveau Nez:
Vinification:
A natural sparkling Chenin Blanc bottled before the end of fermentation.
Nothing added!
Tasting Note:
Fine bubbles with a beautiful nose of citrus fruits.
COMING SOON
Grange Tiphaine
Montlouis sur loire
2009
Grenouillieres
white demi-sec
LOIRE
Certified Organic
Varietals
Soil
sand on silex
$228/cs; $217/3cs; $205/5cs; $194/10cs
Les Grenouillères 2009:
Vinification: Fermentation with indigenous yeast in barrels.
Pairing
Pairs well with cheese and
seafood.
COMING SOON
$216/cs; $205/3cs; $194/5cs; $184/10cs
Grapperie
Varietals
Chenin blanc
Renaud Guettier is a farmer who started the La Grapperie winery in 2004
with very little previous winemaking experience. Today, he works a bit
more than 4 hectares of vines; everything is farmed according to organic
principles & harvested by hand. Renaud was the first in the Coteaux de
Loir AOC to plow his vineyards with a horse—he spends countless,
meticulous, hours in his vineyards . His vines are spread over 15 tiny plots
that sustain a diversity of micro climates along the left bank of the Loire
River. These plots enable Renaud to create a spectacular balance with his
wines. The majority of his vines are Pineau d’Aunis, however, he also
grows some Malbec (Côt), Gamay, Grolleau, & Chenin Blanc. Renaud’s
wines are some of the most impressive & powerful being crafted in the
Loire.
Pruning Method: Gobelet
http://www.lagrapperie.com/index.html
Soil
Le Pressoir Saint Pierre 2008
Côteaux du Loir
2008
Pressoir Saint Pierre
White
LOIRE
Organic, Ecocert
Limestone infused black loam along
the left bank of the Loire River.
Age of Vines
COMING SOON
Pairing
Grapperie
Côteaux du Loir
2007
Gravot
Red
LOIRE
Organic, Ecocert
Varietals
Pineau d’Aunis (One of the oldest
Loire varieties) Malbec, Gamay.
Soil
Age of Vines 10 to 75 Years.
Pairing
Grilled beef, leg of lamb,
Charcuterie, venison stew,
braised ox tail, smoked pork.
$204/cs; $194/3cs; $184/5cs; $173/10cs
Loire.
Gravot 2007:
Yields: 25 hl/ha 4,000 bottles
Vinification: Grapes are harvested by hand & taken to the winery by horse.
The grapes are destemmed & gently pressed. Only natural yeast are used,
the juice undergoes an extended maceration. The wine is aged in barrel for
a minimum of 12 months before it is bottled.
Tasting: Purple in the glass with cracked peppercorn, layers of creamy
raspberry & plum. The palate possesses loads of spice & deep red & black
fruit inflections. This is a powerful & multilayered red with depth &
complexity. It finishes with supple flavors cherry pit, pounded stones &
bramble infused tannins.
$229/cs; $218/3cs; $206/5cs; $195/10cs
Grapperie
Côteaux du Loir
2008
Adonis
Red
LOIRE
Organic, Ecocert
Varietals
Pineau d’Aunis (One of the oldest
Loire varieties)
Soil
Age of Vines Average age is 75
years.
Pairing
Grilled beef, leg of lamb, venison
stew, braised ox tail.
Loire.
Adonis 2008 :
Vinification: Renaud allows each vine a very long hang time before harvest
and the vines average only one or two bunches per plant. Grapes are
harvested by hand and taken to the winery by horse. The grapes are
destemmed and gently pressed. Only natural yeasts are used, the juice
undergoes an extended maceration. The wine is aged in barrel for at least
15 months before it is bottled. Renuad would NEVER rush to bottle his
wine, he always allows the wood plenty of time to integrate with the fruit.
Tasting Notes: Deep purple in the glass with loads of black pepper corn,
smoky bramble and sweet herbs on the nose. The palate is spicy and
herbaceous with dried red and black fruit layered with spice. A most
unusual and purely elegant wine that finishes with powerful tannins and
mineral infused spice.
$186/cs; $177/3cs; $167/5cs; $158/10cs
Cousin-Leduc
VdT
2009
Gamay
Red
LOIRE
Biodynamic Demeter
Varietals
Gamay
Soil
Black loam infused with deep
beds of Limestone.
Pairing
Works with herb encrusted roast
chicken, pan-seared duck breast,
artisan pork, duck or rabbit paté,
cured meats and young or aged mild
cheeses on rustic bread, or by itself.
Olivier Cousin cultivates 5 hectares of vines in and around Martigné Briand,
which is nestled in the fertile and generous Loire Valley. His vineyards are
planted with Gamay, Chardonnay, Cabernet Franc, Grolleau and Chenin
Blanc. Olivier plows his vineyards with his horse Joker, uses only
indigenous yeast and shuns enzymes, sugar and sulfites. He is constantly
experimenting to improve the quality of his wines. Cousin crafts wines that
celebrate the harmony that exists between man and nature. His hard work
and understanding of the vines in his small Loire Valley vineyard represent
some of the finest natural wines that are currently available in the US.
Gamay 2009:
Yields: 15 hl/ha
Vinification: The grapes are hand-harvested, brought to the winery by a
horse, destemmed and gently pressed. Only natural yeast are used and the
juice undergoes an extended maceration.
Tasting Note: Deep cherry red in the glass with a shimmering amethyst
rim. The nose is vibrantly alive with loads of crushed red and black cherries
and backed by deep inflections of pounded limestone and a dusting of
savory herbs. Sticky red cherry fruit dominates the palate on the attack
while the bright underpinning of supple minerality and moderate tannins
provides the finish with an outstanding, lip-smacking succulence.
$180/cs; $171/3cs; $162/5cs; $153/10cs
Cousin-Leduc
VdT
2010
Le Cousin "Grolleau"
Red
LOIRE
Biodynamic Demeter
Varietals
Grolleau (an ancient variety
indigenous to the Loire )
Soil
Le Cousin (Grolleau) 2010:
beds of Limestone.
This is a tank sample! Will be bottled when Olivier returns to France after
the tasting.
Age of Vines 80 years old.
COMING SOON
Pairing
Works beautifully with rabbit stew,
veal chops, braised pork loin, paté,
herb encrusted roast chicken or
simply by itself.
$169/cs; $161/3cs; $152/5cs; $144/10cs
Cousin-Leduc
Anjou
2009
Pur Breton
Red
LOIRE
Biodynamic Demeter
Varietals
100% Cabernet Franc
Soil
beds of Limestone.
Pairing
Works with herb encrusted roast
chicken, pan-seared duck breast,
artisan pork, duck or rabbit paté,
cured meats and young or aged
mild cheeses on rustic bread.
Pur Breton 2009:
"Breton" is the name for Cabernet Franc in Rabelais' time.
juice undergoes an extended maceration, which adds greater character to
the final wine.
$228/cs; $217/3cs; $205/5cs; $194/10cs
Cousin-Leduc
VdT
2009
Vielles Vignes
Red
LOIRE
Biodynamic Demeter
Varietals
Cabernet franc
Vielles Vignes 2009:
Soil
beds of Limestone.
Age of Vines 65 year old vines
juice undergoes an extended maceration. Fermented and aged in a large
wood tank (500 Liters) for 18 months.
Pairing
$105/cs; $100/3cs; $95/5cs; $89/10cs
Tire Pé
Bordeaux
2010
Tire Pé Diem
Red
BORDEAUX
Practicing Organic
Varietals
80% Merlot, 10% Cabernet
Franc, 10% Cabernet Sauvignon.
Soil
Clay & limestone.
David & Helène Barrault took over this small vineyard in ’97. Blessed with
rich clay & limestone soils this vineyard possesses fantastic southern
exposures & overlooks the Gironde River. The chateau takes its name from
a colorful local tale about what small animals “leave behind” before
climbing the Tire Pé hill. The Barrault’s farm there ten to fifteen year-old
vines organically & great care is taken to gently extract the supple fruit &
terroir, that Bordeaux is so well known for, into each cuvée they produce.
Pruning: Mixed guyot
Tire Pé Diem 2010:
Yields: 33000 to 5000 vines/ha=14,000 bottles
Age of Vines 10 to 15 years
Vinification: Grapes are harvested by hand & destemmed before they are
pressed. Each plot is harvested & fermented separately. The grapes
undergo a short 8 to 12 day cool maceration for a soft extraction. The wine
is aged for six months in cement tanks. The wine is bottled without
systematic filtration.
Pairing
Works well with picnic fare,
baked chicken, grilled beef, spicy
pasta dishes or with mild
cheeses.
Tasting note: Ruby in the glass with shimmering purple highlights. This
youthful wine has a bright nose of fresh red fruit backed by a dusting of
cedar infused minerality. Buoyant & fruity on the palate the Tire Pé Diem is
packed with juicy red currant, crushed plum & sweet herbs. This is a pretty
red with an easy fruity profile & a lingering finish.
$144/cs; $137/3cs; $130/5cs; $122/10cs
Tire Pé
Bordeaux
2008
Tire Pé
Red
BORDEAUX
Practicing Organic
David & Helene Barrault took over this small vineyard in ’97. Blessed with
a colorful local tale about what animals “leave behind” before climbing the
Tire Pé hill. The Barrault’s farm there ten to fifteen year-old vines
organically & great care is taken to gently extract the supple fruit & terroir,
that Bordeaux is so well known for, into each cuvée they produce.
Pruning Method: Mixed guyot pruning
http://www.tirepe.com/
Tire Pé 2008:
Yields: 3300 & 5000 vine/ha that yield 40/45 hectoliters=20,000 bottles
produced.
Varietals
100% Merlot
Soil
Clay & limestone
Pairing
Grilled beef or lamb, pork loin,
grilled ham, roasted vegetables &
lighter cheeses.
Vinification: Grapes are harvested by hand & destemmed before they are
pressed. Each plot is harvested & fermented separately. The grapes
undergo three to four weeks of cool maceration for a soft extraction. The
wine is aged for twelve to fourteen months in cement tanks. The wine is
bottled without systematic filtration.
Tasting note: Deep ruby in the glass with red currant, blackberry, bramble
& pounded stones. Ripe red & black fruit dominates the palate that gets a
nice boost from the wines natural acidity. This is a buoyant & easy drinking
red that finishes with light tannins.
$253/cs; $240/3cs; $228/5cs; $215/10cs
Tire Pé
Bordeaux
2008
Les Malbecs
Red
BORDEAUX
Practicing Organic
Varietals
100% Malbec
Soil
Clay & limestone
Pairing
Grilled beef or lamb, hearty
winter stews, aged cheeses,
pork loin, grilled ham &
roasted root vegetables.
David & Helene Barrault took over this small vineyard in ’97. Blessed with
a colorful local tale about what animals “leave behind” before climbing the
Tire Pé hill. The Barrault’s farm there ten to fifteen year-old vines
organically & great care is taken to gently extract the supple fruit & terroir,
that Bordeaux is so well known for, into each cuvée they produce.
Pruning Method: Mixed guyot pruning
http://www.tirepe.com/
Les Malbecs 2008:
Yields: 30 hl/ha
Vinification: Grapes are harvested by hand & destemmed before
they are pressed. The grapes undergo three to four weeks of cool
maceration for a soft extraction. The wine is vinified in old oak
barrels & the wine is aged in 300 & 400-liter old oak barrels for
twelve months. The wine is bottled without systematic filtration.
Tasting note: Deep ruby in the glass with red currant, blackberry,
bramble & pounded stones. Ripe red & black fruit dominates the
palate that gets a nice boost from the wines natural acidity. This is a
deep & profound offering from Tire Pé that will age gracefully for a
decade. Enjoy it now after an hour in the decanter.
$120/cs; $114/3cs; $108/5cs; $102/10cs
Clos Siguier
Cahors
2007
Red
SOUTH-WEST
Practicing Organic
Varietals
95% Malbec, 5% Tannat
Soil
Red Clay & Limestone
Pairing
Cassoulet, veal stew, grilled
artisan sausages, roasts, venison
& strong aged cheeses.
Gilles Bley knows the history of Cahors & can trace his wine growing roots
in the AOC back for many generations. His intimate understanding of the
Malbec & Tannat vines on his 15 ha estate led to a desire to create wine
that highlights this storied region’s unheard of potential for delicacy.
Cahors is traditionally known for it’s heavy & brooding black wines that
take years to reveal any fruit. Gilles’ efforts at Clos Siguier have a bit more
in common with the Malbec grown in Argentina’s Mendoza than what you
would normally expect from this AOC. This is a surprisingly bright &
youthful Cahors with depth of red & black fruit, subtle terroir & silken
tannins. Clos Siguier is a lighter styled, readily accessible Cahors with its
roots firmly planted in organic winemaking traditions.
Pruning: Royat
Total Production: 600 hl
Cahors 2007:
Yields: 40 hl/ha
Vinification: hand-harvested the grapes undergo a 5 to 6 week
maceration. Wild yeast are used during fermentation. The wine rests in
barrel before it is bottled.
Tasting Note: Deep purple in the glass with an amethyst rim. Black cherry,
red currant, & cool black tea notes dominate the nose. Succulent red &
black fruit follows through on the palate & is backed by pounded stones.
This medium-bodied red has great minerality, moderate acidity & finishes
with silken tannins.
$130/cs; $124/3cs; $117/5cs; $111/10cs
Clos Siguier
Cahors
2008
Camilles
Red
SOUTH-WEST
Practicing Organic
Varietals
Malbec on rupestri
Soil
Gilles Bley knows the history of Cahors & can trace his wine growing roots
in the AOC back for many generations. His intimate understanding of the
Malbec & Tannat vines on his 15 ha estate led to a desire to create wine
that highlights this storied region’s unheard of potential for delicacy.
Cahors is traditionally known for it’s heavy & brooding black wines that
take years to reveal any fruit. Gilles’ efforts at Clos Siguier have a bit more
in common with the Malbec grown in Argentina’s Mendoza than what you
would normally expect from this AOC. This is a surprisingly bright &
youthful Cahors with depth of red & black fruit, subtle terroir & silken
tannins. Clos Siguier is a lighter styled, readily accessible Cahors with its
roots firmly planted in organic winemaking traditions.
Pruning: Royat
Red Clay & Limestone
Cahors Old Vines "Camilles":
Yields: 25 hl/ha
Age of Vines 80 year old vines.
Vinification:
Hand-picked grapes are de-stemmed. Classic fermentation. Pushing down
every day for a month. Aged in 600 liter wood tanks for two years.
Indigenous yeasts, no filtration.
Pairing
Cassoulet, veal stew, grilled
artisan sausages, roasts, venison
& strong aged cheeses.
COMING SOON
6 x 3L Bag in boxes per case:
$145/cs; $138/3cs; $131/5cs; $123/10cs
From the Tank
VdP du Pont du Gard This family estate located in the Costières de Nîmes takes its name from a
NV
Patience
White
LANGUEDOC
Certified Organic.
Varietals
100% Chardonnay
Soil
Red clay based & stone strewn.
Age of Vines 20 to 80 years.
Pairing
Seafood dishes, hearty garden
salads, grilled vegetables, soft
ripened cheeses or simply by
itself.
wild, aromatic herb “La Patience” that can be found throughout the
vineyard. After a decade of managing the winemaking at the local
cooperative Christophe Aguilar decided it was time to make his own wine.
Today Christophe farms 60 hectares of vines, fifty-years ago his
grandfather farmed the same soil, with a deep respect & understanding of
the terroir.
Great for serving by the glass, for parties, picnics, or for people who want
only a glass of wine a day. The conservation is much longer then bottles
once they are opened & it is light to carry. The box also has a much smaller
carbon footprint than bottles because it is so light to ship.
http://www.fromthetank.com/
FROM THE TANK (Blanc), Domaine de la Patience:
6 x 3L per case
Yields: 50 hl/ha
Vinification: Vinified in tanks & aged three months in concrete.
Tasting Note: Pale yellow in the glass with a tart, fruity nose & dynamic
mineral scents. The palate opens with crisp citrus & peach flavors that are
boosted by vibrant acidity & heady minerality.
$107/cs; $102/3cs; $96/5cs; $91/10cs
Patience
Vin de Pays du Pont
2009
Chardonnay
White
LANGUEDOC
Certified Organic
Varietals
Chardonnay
This family estate located in the Costières de Nîmes takes its name from a
the terroir.
http://www.domaine-patience.com/
Pruning Method: Gobelet & Royat
Soil
Loess (a highly porous mixture of
sand & clay)
Pairing
Seafood dishes, hearty garden
salads, grilled vegetables, soft
ripened cheeses or simply by
itself.
Chardonnay 2009:
Yields: 50 hl/ha
Vinification: Vinified in tanks & aged three months in concrete.
Tasting Note: Pale yellow in the glass with a tart, fruity nose & dynamic
mineral scents. The palate opens with crisp citrus & peach flavors that are
boosted by vibrant acidity & heady minerality.
$101/cs; $96/3cs; $91/5cs; $86/10cs
Patience
Vin de Pays du Pont
2008
Merlot
Red
LANGUEDOC
Certified Organic
the terroir.
Varietals
Merlot
Soil
Sandstone & loess covered with
stones
Age of Vines 7 to 26 years old.
Pairing
Grilled sausages, cured meats,
veal stew & braised ox tail.
Merlot 2008:
Yields: 61 hl/ha
Vinification: Bunches are destemmed & vinified in tanks.
Tasting Note: Deep cherry red in the glass with purple highlights. The
nose on this organic charmer is full of baking chocolate, ripe plums &
sweet herbs. The palate is ultra-ripe with loads of crushed black berry,
plums & waves of garrigue infused minerality.
$110/cs; $105/3cs; $99/5cs; $94/10cs
Patience
Costiere de Nimes
2009
Cuvée Tradition
Red
LANGUEDOC
Certified Organic
Varietals
Syrah (80%), Grenache (20%).
Soil
Old terrace (sandstone)
Age of Vines 14 yr. old Syrah, 36
yr. old Grenache.
Pairing
Perfect with poultry or red meat.
the terroir.
Cuvée Tradition 2009:
Yields: 50 hl/ha
Vinification: Grapes are destemmed. Traditional vinification aged in
concrete vat for 9 months with minimum sulphur.
Tasting Note: This dark red wine is typical of the Rhône terroir with intense
fruit and a sweet palate with delicate mineral tannins. Soft and supple with
aromas of cherry and black cooked fruits.
COMING SOON
Rimbert
Saint Chinian
2009
Travers de Marceau
Red
LANGUEDOC
Sustainable
Varietals
Carignan, Syrah, Cinsault,
Mourvedre
Soil
Schist
Age of Vines 60 yr (60%); 10 yr
(30%)
Pairing
Serve with grilled meats, aged
cheeses, hearty stews & spicy
pasta dishes.
Rimbert
Saint Chinian
2007
Mas au Schiste
Red
LANGUEDOC
Sustainable
Varietals
40% Carignan, 30% Syrah, 25%
Grenache, Mourvèdre 5%.
Soil
Schist
Age of Vines 60 yr (60%);10 yr
(30%)
Pairing
herb encrusted roast chicken,
grilled steak, grilled lamb chops
$135/cs; $128/3cs; $122/5cs; $115/10cs
Jean-Marie Rimbert, a native of Provence, arrived in the Languedoc nearly
25 years ago & managed the vineyards at Château de Flaugergues for 5
years until he saved up enough to purchase his first parcels of gnarled
ancient Carignan vines that had been nurtured in schist-laden soils for the
better part of the last century. Today, Jean-Marie has 20 ha spread
amongst 40 diverse parcels each with different soil compositions &
expositions. His village of Berlou has the highest elevation in all of the St.
Chinian AOC & is the only place in the region that possesses Schist rich
soils. From the beginning, his objective was to cultivate vineyards with the
utmost respect for the environment & his wines reflect all of the natural
beauty, depth & flavor from those vines. The wines Jean-Marie crafts are a
passionate testament to this region's multidimensional & ever-exp&ing
potential. Pruning Method: Gobelet & Royat
domainerimbert.com
Total Production: 5,200 Cases
Travers de Marceau: 2009
Yields: 30 hl/ha
Total Production: 3200 cases
Vinification: Grapes are hand-harvested & destemmed before they are
gently pressed. Only indigenous yeast are used, the varietals are fermented
separately in tanks before the final wine is blended. The wine is bottled
using gravity & undergoes a slight filtration.
Tasting Note: Ruby in the glass with purple highlights. The nose is packed
with crushed red berry, plum, blueberry & notes of saddle leather backed
by crushed stones. The palate is supple as it delivers red & black fruit
flavors backed by silken minerality & a deft touch of acidity.
$176/cs; $167/3cs; $158/5cs; $150/10cs
Jean-Marie Rimbert, a native of Provence, arrived in the Languedoc nearly
25 years ago & managed the vineyards at Château de Flaugergues for 5
years until he saved up enough to purchase his first parcels of gnarled
ancient Carignan vines that had been nurtured in schist-laden soils for the
better part of the last century. Today, Jean-Marie has 20 ha spread
amongst 40 diverse parcels each with different soil compositions &
expositions. His village of Berlou has the highest elevation in all of the St.
Chinian AOC & is the only place in the region that possesses Schist rich
soils. From the beginning, his objective was to cultivate vineyards with the
utmost respect for the environment & his wines reflect all of the natural
beauty, depth & flavor from those vines. The wines Jean-Marie crafts are a
passionate testament to this region's multidimensional & ever-exp&ing
potential. Pruning Method: Gobelet & Royat
domainerimbert.com
Total Production: 5,200 Cases
Mas au Schiste 2007:
Surface of this cuvée: 8 ha Yields: 30 hl/ha Surface per varietal: 4ha
Carignan, 4ha Syrah, 2.4 ha Grenache, 0.04% Mourvèdre.
Vinification: Grapes are hand-harvested & destemmed before they are
gently pressed. Indigenous yeast only, the varietals are fermented
separately in tanks, 1/3 of the cuvée is aged in old oak before the final wine
is blended. The wine is bottled using gravity & undergoes a slight filtration.
Tasting Note: Ruby in the glass with shimmering highlights. The nose is
redolent with red & black fruit scents; cherry cordial, blueberry jam &
crushed stones that are backed by a slight suggestion of black olive &
hummus. The palate is elegant & generous with loads of elegant red &
black fruit flavors steeped in dynamic mineral-infused cocoa tones.
Deux Anes
Corbières
2007
Premiers Pas
red
LANGUEDOC
Biodynamic—Ecocert
Varietals
Mostly Carignan, a little black
Grenache.
Soil
red Mediterranean type, scattered
with limestone
Age of Vines 30-40 years old
Pairing
Works with a wide variety of red
& white meats right off the grill,
aged sheep’s & goat’s milk
cheeses & spicy sausages.
Deux Anes
Corbières
2006
Fontanilles
red
LANGUEDOC
Varietals
60% Carignan & a blend of Syrah
& Grenache Noir.
Soil
Deep red ancient Mediterranean rock
interspersed w/ limestone deposits .
Age of Vines Ancient Vines
Pairing
Grilled chicken dishes, pork loin,
grilled beef & lamb chops.
$119/cs; $113/3cs; $107/5cs; $101/10cs
Magali (in the cellar) & Dominique (in the vines) Terrier started their vineyard
in 2000 after coming down south from the Macon region, where Magali is
from. Dominique grew up in a winemaking family in the Jura. But they
decided to create their own vineyard to be completely independent in their
choices. A decade ago Magali & Dominique Terrier first set eyes on
Peyriac de mer, a diamond in the rough with a breathtaking view of the
Mediterranean Sea, & it was love at first sight. 20 hectares of vines
(Carignan, Black & Gray Grenache, Mourvedre, Syrah), surrounded by 40
hectares of protective vegetation, on slopes, up to 120 meters altitude.
They are situated between the sea & the Mediterranean hills. This
environment together with organic farming gives the grapes a natural flavor
of this terroir. The deepness of the soil allows the vines to be well rooted &
resistant to drought.
http://www.domainedes2anes.com/
Premiers Pas 2007:
Yields: 45 hl/ha. 1600 cases produced.
Vinification:
The vines are hand harvested & destemmed before they are pressed. A
pigeage occurs & fermentation lasts two or three weeks. Only natural yeast
are used & the wine is fermented & aged in temperature controlled
stainless steel tanks. The wine is bottled without fining or filtration.
Tasting Note:
Dark ruby in the glass with shimmering purple highlights. Beautiful scents
of red currant, ultra-ripe pomegranate flesh, crushed plums & warm pear
skins emerge. The palate delivers loads of red & black fruit flavors backed
by a pretty dusting of mineral infused garrigue. This wine is an outstanding
value.
$131/cs; $124/3cs; $118/5cs; $111/10cs
choices. A decade ago Magali & Dominique Terrier first set eyes on Peyriac
de mer, a diamond in the rough with a breathtaking view of the
Mediterranean Sea, & it was love at first sight.
20 hectares of vines (Carignan, Black & Gray Grenache, Mourvedre, Syrah),
surrounded by 40 hectares of protective vegetation, on slopes, up to 120
meters altitude. They are situated between the sea & the Mediterranean
hills. This environment together with organic farming gives the grapes a
natural flavor of this terroir. The deepness of the soil allows the vines to be
well rooted & resistant to drought.
Total Production: 80,000 Bottles
Fontanilles 2006:
Yields: 30 hl/ha.
Vinification: The vines are hand harvested & destemmed before they are
pressed. A pigeage occurs & fermentation lasts two or three weeks. Only
natural yeast are used & the wine is fermented & aged in temperature
controlled stainless steel tanks. The wine is bottled without fining or
filtration.
Tasting Note: A deep ruby in the glass with a light purple rim. The nose
offers up pretty scents of crushed plums, Bing Cherry & a dusting of
mineral infused spice. The palate delivers many of the same fruits found on
the nose with an added note of sweet herbs & bitter chocolate. Drinking
beautifully upon release.
$183/cs; $174/3cs; $165/5cs; $156/10cs
Deux Anes
Corbières
2007
L' Enclos
red
LANGUEDOC
Varietals
50% Grenache Noir, 20% Carignan,
20% Mourvedre, 10%Syrah
Soil
Deep red ancient Mediterranean rock
interspersed with limstone deposits.
Age of Vines Ancient vines
Pairing
Pairing: Pairs nicely with hearty
stews, roasts, leg of lamb &
cassoulet.
choices. A decade ago Magali & Dominique first set eyes on Peyriac de
mer, a diamond in the rough with a breathtaking view of the Mediterranean
Sea, & it was love at first sight. 20 hectares of vines (Carignan, Black &
Gray Grenache, Mourvedre, Syrah), surrounded by 40 hectares of
protective vegetation, on slopes, up to 120 meters altitude. This
environment & organic farming gives the grapes a natural flavor of this
terroir. The deepness of the soil allows the vines to be well rooted &
resistant to drought. Pruning: Gobelet Total Production: 80,000 Bottles
L’ Enclos 2006:
Yields (25 hl/ha) only 2000 cases annually produced.
Vinification: Hand-harvest, destemming & gently press. The fruit
undergoes a pigeage—submerging the floating cap of skins in the vat thus
allowing L’Enclos to maximize the flavor & color of the grapes. Natural
yeast are employed & the juice undergoes four to five weeks of maceration.
Fermentation in stainless steel tanks & the wine sees time in used oak &
stainless steel tanks before it is bottled w/out fining or filtration.
Tasting Note: Blue-black in the glass with a deep purple rounding the rim.
Scents of red & black fruit intermingle with Blueberry ink, a warm note of
garrigue, pine & pounded limestone. The palate is a delectable expression
of juicy plum, blackberry, black cherry & deft flavors of sweet herbs. A
buoyant note of minerality emerges near the finish, given a nice boost by
the wines silken acidity. L’ Enclos will age gracefully for more than a
decade, however, it drinks beautifully in its relative youth.
$163/cs; $155/3cs; $147/5cs; $139/10cs
Loup Blanc
Minervois
2008
Le Regal du Loup
Red
LANGUEDOC
Certified Organic
Varietals
50% Ancient Vines Carignan,
30% Grenache, 20% Syrah
Soil
Clay & Limestone
old.
Pairing
Grilled duck breast, aged meats,
roast pork & char-grilled burgers.
Restaurateurs Alain Rochard & Laurent Farre founded the Loup Blanc
winery in the tiny town of Bize-Minervois in 2003, which is the highest &
most northern part of the Minervois AOC. They produce a fantastic array of
wines from 10 different low-yielding varietals. The wines from Loup Blanc
are true to the terroir, the traditions & cuisine of the Languedoc, & they are
a pleasure to drink.
Surface: 20 ha
Total production: 4000 Cases
Pruning: Gobelet
http://www.vignobleduloupblanc.com/loupblanc.htm
Le Régal du Loup 2008:
1600 Cases Produced
Vinification: Grapes are hand-harvested, destemmed & gently pressed.
Only indigenous yeast are used & the wine undergoes a remontage,
circulating the wine from the bottom of the vat to the top, which maximizes
the color & fruit of the grapes. Maceration lasts three weeks & the wine
rests in a cement tanks for a year before it is bottled without filtration.
Tasting Note: Garnet in the glass with shimmering purple highlights. The
nose is loaded with scents of Empress Plum, blackberry ink, ripe currants,
a note of warm bricks & crushed stones. The palate is a dense & elegant
expression of ripe fruit & lovely mineral depth.
$204/cs; $194/3cs; $184/5cs; $173/10cs
Loup Blanc
Minervois
2007
La Mère Grand
Red
LANGUEDOC
Certified Organic
Varietals
60% Grenache Noir, 20%
Grenache, 20% Syrah
Soil
Clay & Limestone
old.
Pairing
Cassoulet, leg of lamb, grilled
artisan sausages.
Surface: 20 ha
Pruning: Gobelet
La Mère Grand 2007:
Yield: 25 hl/ha 660 Cases Produced
the color & fruit of the grapes. La Mère Grand rests in old oak barrels for
twenty months before it is bottled without filtration.
Tasting Note: Deep ruby in the glass with fantastic scents of crushed
strawberry, cherry cola, dried orange peel, white pepper & cocoa. The
palate saturating fruit on the attack is a heady blend of red & black berry
followed by crushed plums & orange flesh. Pepper spice hewn to silken
tannins & a note of cool oak rides out on the lingering finish.
$192/cs; $182/3cs; $173/5cs; $163/10cs
Loup Blanc
VdP du Val de Cesse
2007
Les Trois P'tits C
Red
Certified Organic
Varietals
40% Grenache, 35% Old Vine Carignan,
20% Tempranillo,, 5% Alicante
Soil
Clay & Limestone
old
Pairing
Cassoulet, leg of lamb, grilled
artisan sausages.
Surface: 20 ha
Pruning: Gobelet
Les Trois P’tits C 2007:
Yields: 25 hl/ha 660 Cases produced
the color & fruit of the grapes. Les Trois P’tits C rests in old oak barrels for
twenty months before it is bottled without filtration.
Tasting Note: Midnight purple in the glass with a deep ruby rim. Scents of
red & black berry intermingle with warm stones & a dusting of baking
chocolate. The palate is a bright & luscious expression of ripe black berry,
dried currants & stewed plum backed by a note of bramble framed in by a
judicious note of oak.
$258/3cs; $245/3cs; $232/5cs; $219/10cs
Colombaia
IGT
2010
Bianco Frizzante
Certified Organic (IMC) &
Practicing Biodynamic
Varietals
Trebbiano, Malvasia
Soil
Clay rich in fossil shells.
Pairing
Colombaia was established in the early ’70s in the hamlet of Mensanello.
Piero Lomazzi—who was brought up in a southern Italian winemaking
family— reclaimed a long-abandoned Tuscan farm & extending the existing
vineyards. Two decades ago Piero’s son, Dante & his wife Helena took
over the winemaking reins at Colombaia. The complete conversion to
organic farming methods (certified by Istituto Meditteraneo di
Certificazione) took place in ’90. Dante & Helena have recently begun
making the switch from organic to biodynamic farming methods. The
house & wine cellar are located on a wide hill that is surrounded by 4
hectares of vines containing the indigenous Sangiovese, Colorino,
Malvasia Nera & Canaiolo varieties. The vineyard is 220 meters above sea
level & benefit from an outstanding Southwest exposure. Dante, named for
his grandfather, is a third generation winemaker & he takes a great deal of
pride in farming his vines organically & rejecting industrial-produced
winemaking.
www.colombaia.it
Pruning Method: Runner
Total Production: 15,000 bottles
Bianco Frizzante IGT 2010:
Yields: 30h/ha: 500 bottles
Vinification: Methode Ancestral (natural fermentation in the bottle), manual
disgorgement. Residual sugar is less than 1g/L. No sulfites added.
COMING SOON
$258/3cs; $245/3cs; $232/5cs; $219/10cs
Colombaia
IGT
2010
Rosato Frizzante
rosé sparkling
Varietals
Sangiovese, Colorino, Malvasia
Nera, Canaiolo
Soil
Clay rich in fossil shells.
Pairing
winemaking.
www.colombaia.it
Rosato Frizzante IGT 2010:
Yields: 40hl/ha, 500 bottles
Vinification: Methode Ancestral (natural fermentation in the bottle), manual
disgorgement. Residual sugar is less than 1g/L. No sulfites added.
COMING SOON
Colombaia
Toscano I.G.T.
2009
Toscano I.G.T.
White
Varietals
50% Trebbiano, 50% Malvasia
Soil
Clay & Limestone
Age of Vines 10 to 80 Years
Pairing
Enjoy with hearty pasta dishes,
fowl, baked chicken & grilled
steak.
Colombaia
Toscano I.G.T.
2008
Toscano I.G.T.
Red
Varietals
95% Sangiovese, 5% Colorino
Soil
Clay & Limestone
Pairing
Works well with shellfish, grilled
seafood, grilled chicken & pasta
dishes, hearty garden salads,
vegetable tarts & casseroles.
$176/cs; $167/3cs; $158/5cs; $150/10cs
winemaking.
www.colombaia.it
Toscano IGT (Blanco): 2009
Yields: 1,000 bottles produced
Vinification: Grapes are harvested by hand & taken to the winery in small
baskets. The fruit is gently pressed & a cool fermentation occurs in
temperature controlled stainless steel tanks. The wine undergoes a
malolactic fermentation. Only native yeast are employed & no enzymes are
added to the wine. The wine is filtered at bottling.
Tasting Note: Greenish straw in the glass with shimmering silver
highlights. Pear flesh, yellow apple core & warm hay are present on the
nose. The palate is medium bodied & supple with white fruit & elegant
mineral notes. The wine finishes dry with a note of fresh herbs.
$204/cs; $194/3cs; $184/5cs; $173/10cs
winemaking.
www.colombaia.it
Toscano IGT Rosso 2008:
Vinification: Hand-harvest in small baskets. The fruit is gently pressed &
fermentation occurs in cement tanks. Only native yeast are employed & no
enzymes are added. Aged in large Slovenian oak casks for one year.
Unfiltered.
Tasting Note: Ruby red in the glass with lovely, vinous scents of plum, red
currant & cedar. The palate is supple with elegant red berry fruit backed by
a herbaceous mineral core. This medium bodied gem has pleasant acidity
& easy tannins.
$217/cs; $206/3cs; $195/5cs; $184/10cs
Colombaia
Toscano I.G.T.
2007
Toscano I.G.T.
Old Vine
Varietals
Sangiovese, Colorino, Malvasia
Nera, Canaiolo
Soil
Clay & Limestone
winemaking.
www.colombaia.it
Yields: 1,500 bottles produced
Age of Vines average 40 Years
Vigna Vecchia 2007:
Pairing
Perfect for tomato-based Tuscan
dishes.
Vinification: Hand-harvest in small baskets. The fruit is gently pressed &
fermentation occurs in cement tanks. Only native yeast are employed & no
enzymes are added. Aged in large Slovenian oak casks from 18 to 24
months. Unfiltered.
Tasting Note: This medium body wine is elegant with intense black fruit
and minerality.
Flos de Pinoso
Alicante
2009
White
Certified USDA Organic, & Valencia
Organic Agricultural Committee
Varietals
Macabeo & Airén
Soil
600-700 meters above sea level.
Limy and poor in organic matter.
Age of Vines
Pairing
Ideally suited to vegetable rice,
white fish, white meat or lovely by
itself.
$105/cs; $100/3cs; $95/5cs; $89/10cs
La Bodega de Pinoso started producing wines from organic grapes in
1997, being one of the pioneer wineries in the region to do so. Today, more
than 800 hectares of vineyards are certified by the Valencia Region Organic
Agricultural Committee, which is 35% of the surface area, producing more
than 1,500,000 liters of wine. The Bodega de Pinoso is the most important
producer of wines from organic farming in the Valencia Region, & are
considered one of the biggest producers on a national scale. To obtain
organic wines La Bodega de Pinoso combines an exhaustive control of the
vineyards with the most careful processes in winemaking.
Treatments carried out at the vineyard are minimum, making for grapes of
excellent quality, without pesticides & chemical residues. The vineyard
uses organic fertilizer from local organic cattle farming to improve fertility of
the soil. They minimize agricultural activity to maintain the structure of the
soil. They believe in the maintenance of biodiversity leaving vegetation to
grow spontaneously in order to serve as a reservation of auxiliary flora &
fauna.
Flos de Pinoso White 2009:
Vinification: Flos de Pinoso Organic White, is produced from selected
organically grown Macabeo & Airén grapes using classical winemaking
techniques. Flor de Pinoso White is made from a selection of grapes from
the best vineyards. The winemaking is with indigenous yeast only, & the
use of sulfites is minimal (less than 50 mg/l).
Tasting note: This wine boast a brilliant, pale-straw color with aromas of
apple & citrus fruits on the nose. On the palate, the wine has a fresh
liveliness which is refreshing & fruity with a clean finish.
Flos de Pinoso
Alicante
2009
Red
Varietals
Monastrell
Soil
Limy and poor in organic matter.
Age of Vines
Pairing
Els Jelipins
JLP
2005
Red
Penedes, Spain
Varietals
Sumoll (60%) and Garnacha
(40%)
Soil
Sumoll alluvial w/slate & granite traces (rich in
minerals, also has quartz). Garnatxa
clay/calcare.
Age of Vines Sumoll 80 (Sumoll),
35 (Garnatxa)
Pairing
Stews, chicken and pork dishes.
$105/cs; $100/3cs; $95/5cs; $89/10cs
vineyards with the most careful processes in winemaking. Treatments
carried out at the vineyard are minimum, making for grapes of excellent
quality, without pesticides or chemical residues. The vineyard uses organic
fertilizer from local organic cattle farming to improve fertility of the soil.
They minimize agricultural activity to maintain the structure of the soil. They
believe in the maintenance of biodiversity leaving vegetation to grow
spontaneously in order to serve as a reservation of auxiliary flora & fauna.
Flor de Pinoso Red 2009:
Vinification: The Flos de Pinoso red wine is elaborated with the Monastrell
grape, grown in accordance with the rules of organic farming. Manual
harvest in dry Mediterranean climate for optimum ripeness of the grapes.
Temperature controlled fermentation at 22-26 ºC in stainless steel tanks
with continuous over-pumping to extract maximum intensity of color &
aromas. Maceration-fermentation lasts from 2-3 weeks.
Tasting note: Very brilliant ruby red with a purple rim boasting the
youthfulness of the wine. Rich aromas of red forest fruits & whiffs of
spices. The palate is well structured, powerful & balanced with notes of
black fruits.
$686/cs; $652/3cs; $617/5cs; $583/10cs
Glòria Garriga & Oriol Illa decided they wanted to live with their daughter in
nature & make real wine, after becoming convinced that they did not
believe in extreme viticultural techniques. They use different selected
hillside vineyards, & work closely with a few growers, carrying out delicate
duties such as the pruning themselves. Each vineyard is chosen for its
particular location, climate, grape variety, age of vines, soil type. Their
search for the right vineyards began in '01 & led them to the best plots in
the Penedès Superior. They will soon be planting a number of microvineyards across the Font-Rubí hills in order to observe their particular
characteristics. As the fruit matures, they select only part of the crop that
is the best for their wine. They hand-pick the grapes over a number of
sessions: early in the morning & in small cases Their aim is to produce a
Classic, Ancestral, & Crystalline wine.
Els Jelipins 2005 : Their third vintage. Great aging potential.
Vinification: As little intervention as possible (wild yeast, SO2 at bottling
only). The fermentation temperature is established naturally & is normally
low. The extraction process is slow & careful, & they drain by tasting,
respecting vital cycles. Aged more than 30 months in used oak vats (10hl
foudre) from France & Garbelloto (Eslavonian oak) for the Sumoll; in demi
muid from Seguin Moreau & Dominique Laurent for Garnatxa; at the
moment in trial stage for use of amphora 3hl vats (10% total production).
Tasting Note: Notable for its balance. The nose is intense: kirsch aromas,
clean, well-defined red fruit, accompanied by a subtle hint of balsam &
flowers & a suggestion of cacao & minerals. The taste starts straight,
vertical & very crystalline: medium weight, warm & juicy & clean, with a
firm but silky tannic structure. A long, voluptuous & fresh finish.
$686/cs; $652/3cs; $617/5cs; $583/10cs
Els Jelipins
JLP
2006
Red
Penedes, Spain
Varietals
Sumoll (60%) and Garnacha
(40%)
Soil
Sumoll alluvial w/slate & granite traces (rich in
minerals, also has quartz). Garnatxa
clay/calcare.
Glòria Garriga & Oriol Illa decided they wanted to live with their daughter in
nature & make real wine, after becoming convinced that they did not
believe in extreme viticultural techniques. They use different selected
hillside vineyards, & work closely with a few growers, carrying out delicate
duties such as the pruning themselves. Each vineyard is chosen for its
particular location, climate, grape variety, age of vines, soil type. Their
search for the right vineyards began in '01 & led them to the best plots in
the Penedès Superior. They will soon be planting a number of microvineyards across the Font-Rubí hills in order to observe their particular
characteristics. As the fruit matures, they select only part of the crop that
is the best for their wine. They hand-pick the grapes over a number of
sessions: early in the morning & in small cases Their aim is to produce a
Classic, Ancestral, & Crystalline wine.
Els Jelipins 2006 : Their fourth vintage.
COMING SOON
Age of Vines Sumoll 80 (Sumoll),
35 (Garnatxa)
Pairing
Stews, chicken and pork dishes.
Hardesty
Chardonnay
2009
White
Willow Creek, CA
USDA Organic
Varietals
Chardonnay
Soil
Franciscan shale (which adds
minerality to the wines)
Pairing
this wine holds up well to rich,
creamy and or buttery dishes as
the acid cuts right through the fat
of the butter and cream.
$199/cs; $189/3cs; $179/5cs
Hardesty Cellars, founded in '06 by organic grower, natural winemaker &
surfer Chad Hardesty, produces all estate grown & bottled wines. Chad
was born in southern CA, but headed north to work on, and later start, an
organic fruit & veggetable farm, producing for local restaurants & farmers
markets. With this background in agriculture & a firm belief in the natural &
organic production of foods, Chad set out to grow & make high quality
wines that are true to their terrior & not manipulated. Producing several
non-commercial vintages after apprenticing under Tony Coturri, the '08
wines, are his first commercial vintage. Located in Willow Creek,
Humboldt County, along the far reaches of coastal northern California
some 200 plus miles north of Napa. Willow Creek is a designated AVA or
American Viticultural Area, & the only one in Humboldt County.
Geographically it shares a boarder with Mendocino along the rugged North
Coast. Willow Creek is a small community in the Trinity River Valley, a wild
& mountainous valley. Warm Inland air during the day & cool ocean
breezes at night coupled with a fairly long growing season make for
optimum ripening of lush, full fruit flavors while maintaining good, crisp
acidity. Hardesty is located on a south/southwest facing hillside at 900
feet. There are only 3 other producers in Willow Creek. Hardesty Vineyard
is the largest at 8 acres.
2009 Chardonnay
Vinification: 9/29/2009 Harvest/Crush/Press. Fermentation in neutral
French oak barrels for 6 months racked to stainless steel to maintain
crispness for 4 months before bottling.
Tasting Notes: Full bodied yet crisp with good acidity & a long lingering
finish. The nose is rich w/ notes of ripe green apples & bosc pears.
$199/cs; $189/3cs; $179/5cs
Hardesty
Trinity
2008
Red
Willow Creek, CA
USDA Organic
Varietals
Cabernet Sauvignon (25%), Merlot
(75% )
Soil
Franciscan shale (which adds
minerality to the wines)
Pairing
This wine holds up to rich,
salty foods such as pulled
pork
Hardesty Cellars, founded in '06 by organic grower, natural winemaker &
surfer Chad Hardesty, produces all estate grown & bottled wines. Chad
was born in southern CA, but headed north to work on, and later start, an
organic fruit & veggetable farm, producing for local restaurants & farmers
markets. With this background in agriculture & a firm belief in the natural &
organic production of foods, Chad set out to grow & make high quality
wines that are true to their terrior & not manipulated. Producing several
non-commercial vintages after apprenticing under Tony Coturri, the '08
wines, are his first commercial vintage. Located in Willow Creek,
Humboldt County, along the far reaches of coastal northern California
some 200 plus miles north of Napa. Willow Creek is a designated AVA or
American Viticultural Area, & the only one in Humboldt County.
Geographically it shares a boarder with Mendocino along the rugged North
Coast. Willow Creek is a small community in the Trinity River Valley, a wild
& mountainous valley. Warm Inland air during the day & cool ocean
breezes at night coupled with a fairly long growing season make for
optimum ripening of lush, full fruit flavors while maintaining good, crisp
acidity. Hardesty is located on a south/southwest facing hillside at 900
feet. There are only 3 other producers in Willow Creek. Hardesty Vineyard
is the largest at 8 acres.
2008 Trinity
Vinification: 10/29/2008 Harvest/Crush. Aged in neutral French &
American oak 22 months. All work is done by hand in vineyard & winery.
High-tech or automated systems are not used.
Tasting Notes: Full bodied with good acidity. Supple tannins. The finish is
long. Nose is rich with berry notes and has a hint of spice & smokiness.
$177/cs; $168/3cs; $159/5cs; $150/10
Coturri
NV
Sandocino
Red
CALIFORNIA
Varietals
Cabernet Sauvignon, Syrah,
Merlot, Zinfandel
Soil
Age of Vines
Pairing
Tony Coturri is a 3rd generation California winemaker, a Jazz aficionado, a
motorcycle enthusiast & an outspoken advocate of natural winemaking.
The Coturri winery has never & will never use grapes treated with
pesticides, fungicides or herbicides. The story of this dynamic winery
began when Enrico Coturri immigrated to America with $10 in his pocket.
Upon arriving in SF he worked as a barrel cooper & helped rebuild the city
after the devastating earthquake in 1906. Enrico taught his son Harry
“Red” Coturri the Italian winemaking methods that he brought with him
from the village of Farneta, Italy. Red founded the Coturri winery in '79 with
his sons Tony & Phil. Tony has been making wine since '64, he runs the
winery & is in the process of teaching his son Nic the craft.
Production: ~ 5,000 cases annually
http://coturriwinery.com/index.html
Sandocino NV:
Is a non-vintage blend of 32% 2007 Cabernet Sauvignon Mendocino
County, 32% 2006 Syrah Napa Valley, 32% 2006 Merlot Sonoma Valley &
4% 2004 Zinfandel Sonoma Valley. It's harmonious blend of varietals &
vintages that result in a wine that drinks well by its self & with food. The
wine has a good acidity that could allow further aging.
800 cases produced
$199/cs; $189/3cs; $179/5cs; $169/10cs
Coturri
2002
Lost Creek Pinot Noir pesticides, fungicides or herbicides. The story of this dynamic winery
Red
Varietals
100% young vines Pinot Noir.
Martini & Dijon Clones.
Soil
Heavy clay, low in Calcium & high
in magnesium.
Age of Vines
Pairing
White meats in creamy sauces,
veal chops, light pasta dishes &
grilled shellfish.
Coturri
2008
Carignane Testa
Red
Certified Organic CCOF
Varietals
Carignane
Soil
Red clay soil. 6 acres at 1,700 feet. Dry
farmed by Testa, 4th generation growers.
Pairing
Enjoy with you favorite meats
and vegetables.
Lost Creek Pinot Noir 2002:
Yields: 511 cases produced
Tasting Note: Light ruby in the glass with a very full-bodied palate. It has
the classic structure of Pinot, the proverbial "iron fist in the velvet glove."
Mushroom & barnyard aromatics on the nose. While bright Bing Cherry
dominates the palate. The wine finishes with vibrant fruit & zesty acidity.
$199/cs; $189/3cs; $179/5cs; $169/10cs
http://coturriwinery.com/index.html Production: ~ 5,000 cases annually
Carignane Testa 2008:
Yields: 550 cases produced
Vinification Method: No SO2-no inoculation with sulfites, yeast cultures,
no use of concentrates to boost sweetness, no added water, acids, or
other manipulation. A stemmer-crusher that delicately crushes the grapes.
Gravity transfers the "must" goes into classic fermentation tanks which are
covered w/ white sheets. Caps are pushed periodically by hand. The 1 ton
straight-sided redwood tanks ferment 7-10 days. Two fermentation tanks
of "must" are bucketed out into a basket press & the new wine runs freely
to the barrel. The remaining "must" is then lightly pressed out, producing
~150 gal. of wine. The “pomace” is used as compost. The wines age in
reconditioned 60 gal. French Oak for 12-24 mths. During this time, the
wines are racketed. Hand bottling, corking & labeling. No fining or filtering.
Tasting Note: The 2005 Cab is made from small berries & exhibits silky tannins
that carry its remarkable fruit. A dense, dark wine that is brooding & appealing.
$284/cs; $270/3cs; $256/5cs
Coturri
Petite Sirah
2008
Petite Sirah
Red
CALIFORNIA
Varietals
Soil
Dry farmed red clay & volcanic
soils. 750 feet above sea level.
Age of Vines
Pairing
Serve it with pasta with strong
tomato sauces, lamb, veal and
goose as well as blue cheese.
Petite Sirah 2008:
Yields: 225 Cases produced.
Tasting Note: 2008 was a difficult year. The rains stopped in mid February
and the frosts continued into June. Topping the problems wild fires broke
out because of the dryness that lasted for months. At one point Highway
101 was closed for 3 days because of the thick fog that settled of the road.
Many vineyards in Mendocino had issues the lingering smoke and soot
showing up on the grapes and in some instances the wines being ruined.
This Petite Sirah was spared from the heavy smoke flavors (there is a bit in
the nose though). Deep dark purple color, the dark fruit flavors associated
with Petite and the beautiful chalky acidity that defines PS. This wine is a
bit tannic and could use aging but is very accessible now.
DI ONLY
$301/3cs; $286/3cs; $271/5cs; $256/10cs
Coturri
Cab Sauvignon Testa Tony Coturri is a 3rd generation California winemaker, a Jazz aficionado, a
Cab Sauvignon Testa pesticides, fungicides or herbicides. The story of this dynamic winery
Red
CALIFORNIA
Certified Organic by California
Certified Organic Farmers since 05
Varietals
Cabernet Sauvignon
2007
Soil
Red clay soil
Pairing
This is a classic Cabernet of
yesteryear, that wants to be paired
with an aged steak, grilled eggplant
brushed with olive oil, or a decadent
chocolate dessert.
Cabernet Sauvignon Testa 2007:
Yields: 550 cases produced on 6 acres, dry farmed by Rusty & Maria
Testa, 4th generation.
$284/cs; $270/3cs; $256/5cs; $241/10cs
Coturri
Sonoma, CA
2007
Red
Zinfandel Estate
Organic
Varietals
Zinfandel
Soil
Zinfandel—Martini Monte Rosso
Zinfandel Clones- St. George rootstock
Age of Vines
Pairing
This wine will match well with salty,
spicy foods, bittersweet chocolate
and fresh fruit tarts.
Coturri Zinfandel Estate 2007: 168 cases produced.
A traditional spacing between the vines that dates to the time horses
worked the vineyards & the vineyard is “dry farmed” (no irrigation). This
makes for a very low yield & intensely concentrated fruit.
Tasting Note: 2007 is a tremendous vintage & once again it’s shown in
this Zinfandel's beautiful balance. Black berry pie in the nose -black fruit
backed up by caramelized sugars. The mid-palate is sweet & balanced by
the finishing acidity. The flavors linger for a long time in the mouth. It’s the
essence of what Zinfandel used to be, black berries, fruity sweetness &
racy acidity. Tony says "I can picture my grandfather coming home after a
long and hard workday. He would pour a glass of a wine like this drink it
with sourdough bread and a piece of hard cheese and then work in his
garden till dark."
$248/cs; $236/3cs; $223/5cs; $211/10cs
Bohème
Practicing Biodynamic.
Patrick Bouju makes this beautiful sparkling wine, as well as very well done
red Gamay wines, but he has the modisty to speak of himself as an
"apprentice" to winemaking. He describes the Auvergne as the "Tuscany"
of France -- a protected environment with beautiful old vine Gamay
d'Auvergne, a variety of Gamay specific to the region.
The Domaine la Bohème was created in 2004 and is only 1.5 ha of vines.
Patrick sought out the most beautiful old vines on the best terroirs of the
Puy de Dôme. Densely planted with a multitude of Gamay varieties that
have mostly disappeared (le Limberger, le Mirefleurien, Gamay Fréau,
Gamay de Bouze and others)
Varietals
Gamay d'Auvergne
Festejar 2010:
Festejar means "to party" in Occitan, the language of the South of France.
Soil
Age of Vines
Vinification:
A "pet nat" or natural sparkling wine made from just grapes.
Low temperature fermentation in tanks for five to six weeks. The wine is
bottled before the end of fermentation. It is disgorged by hand. No added
sulfites. Only 10% alc.
Pairing
Before dinner or with a red fruit
pie for dessert. Wine for thirst!
Tasting Notes:
Sparkling demi-sec rosé. Red fruits, strawberry and raspberry aromas.
Round and persistent. Fresh and pretty acidity on the finish.
VdT (Ardèche)
2010
Festejar
Sparkling Rosé
LOIRE
Volcanic
DI ONLY
Grange Tiphaine
Touraine
2010
rosé
Riage Tournant sec
LOIRE
Certified Organic
Varietals
Côt (Malbec), Gamay, Grolleau
Soil
Clay with silex.
Pairing
$141/cs; $134/3cs; $127/5cs; $120/10cs
Riage Tournant sec (2010):
Vinification:
Natural grasses grow in the vines that make up this rosé. The harvest is
done by h& & with four different selections in the vines according to
ripeness (September 18, 21, 22 & 29). 100% direct press rosé with the
alcoholic fermentation at low temperatures.
Tasting Notes: The blending of Côt (Malbec), Gamay & Grolleau makes for
an intense aromatic palate with a long finish. Nuances of color & freshness.
COMING SOON
Comptoirs de Magdala
ROSE BOX WINE
2010
ROSE BOX WINE
rosé
CTE. DE PROVENCE
Organic/biodynamic.
Varietals
60% Grenache, 30% Cinsault
Soil
Schist soil in the Maure Mountains at
350 meters above the sea.
Age of Vines 7 to 40 Years Old
Pairing
Grilled fish or chicken, hearty
garden salads, roast vegetables &
young cheeses.
6 x 3L bag-in-boxes per case:
$115/cs; $109/3cs; $104/5cs; $98/10cs
A rosé box wine from our friends at Comptoirs de Magdala !
Great for serving wine by the glass, for summer parties, picnics, or for
people who want only a glass of wine a day (the conservation is much
longer than for bottles once opened). & it is light to carry! ecological too!
Only advantages! Unfiltered. 3 Liter box of rosé wine.
Antoine Pouponneau, who made wine at the prestigious Tour du Bon
winery in Bandol for over a decade, recently began a new winemaking
venture in the Côtes de Provence. Antoine & his close friend JeanChristophe Comor (a professor of politics at the university of Aix) have
been sourcing grapes some plots of organic vines in the Maure mountain
overlooking the sea & some other plots in & around Beausset that are
blessed with an arid clay-limestone soil. Magdala produces three dynamic
organic cuvées as well as this fruity bag in the box rose from the four
indigenous varieties that the region is so well known for: Mourvedre,
Carignan, Grenache & Cinsault.
Rosé 2010: DI OFFER ONLY (6 x 3 Liters/case)
Vinification: Grapes are harvested by hand in small baskets, hand sorted
& then destemmed. The fruit undergoes a cold soak prior to direct
pressing. Only native yeast are used & the wine is aged in stainless steel
until the spring when it is bagged & boxed, without filtration, upon demand.
Tasting Note: Pale peach pink in the glass. This medium to full-bodied
gem has dusty strawberry & watermelon flesh flavors that are backed by a
succulent note of mineral zest. This summer sipper has lovely & refreshing
fruit flavors & a vibrant finish.
Chemins de Bassac
VdP Cts de Thongue
2010
Isa
Rosé
LANGUEDOC
$126/cs; $120/3cs; $113/5cs; $107/10cs
Isabelle & Rémy Ducellier took possession of this 19th century estate in the
mid-nineties & have been producing a stunning array wines ever since. The
vineyards are 100 meters above sea level & located near the village of
Puimisson, which is 12 km north of Béziers, The Chemins de Bassac
vineyards are 100 meters above sea level & benefit greatly from the nearby
Mediterranean.
http://www.cheminsdebassac.com/
Certified Organic, Ecocert & NOP
Varietals
40% Grenache, 20% Mourvedre,
40% Syrah
Soil
Piedmont Plain: limestone & clay,
large on well-drained topsoil.
Pairing
Summer salads, light or exotic
appetizers, goat cheese.
Pruning Method: Eight-bud double Cordon de Royat
Total Production: 130, 000 Bottles
Isa rosé 2010:
Vinification: Grapes are hand-harvested using small crates. The bunches
undergo maceration prior to fermentation followed by four to five months
of resting on the lees with frequent stirring. This wine is made from bleeding
statically-settled Grenache Noir, Mourvèdre and Syrah juice. Fermentation, at 19°C
(66°F), lasts for over a month. After initial racking, the lees are stirred for two
months to bring out this wine’s aromatic complexity and mouth-filling flavour and
texture before bottling.
Tasting Note:
Delicate nose, with an explosion of grilled little red fruits and spices on the
mouth. The rosé has a little weight to it, but remains fresh and bright.
Notes of pepper and very clean finish.
$122/cs; $116/3cs; $110/5cs; $104/10cs
Loup Blanc
VdP Val de Cesse
2010
Rosé
Petit Chaperon Rosé
LANGUEDOC
Certified Organic
Varietals
40% Cinsault, 60% Chenanson
Soil
Clay / limestone
Age of Vines
Pairing
Surface: 20 ha
Pruning: Gobelet
Petit Chaperon Rosé 2010:
35 hl/ha
Vinification: Low yeild grapes from short pruning, green harvesting. Handpicked grapes. 100% direct press. Fermentation for 30 days at 18/20 C.
Aged on fine sediment.
COMING SOON
$115/cs; $109/3cs; $104/5cs; $98/10cs
Haut la Vigne
Côtes de Duras
2009
Côtes de Duras
Rosé
SOUTH-WEST
Converting to certified
Organic/Biodynamic
Varietals
Merlot (70%), Cabernet Franc,
Cabernet Sauvignon
Soil
Château Haut Lavigne was created by Nadia Lusseau in ’02 when she took
over 8.5 hectares of vineyard in the Côtes de Duras AOC. The vineyards is
made up of 4 hectares of Sauvignon Blanc & Semillon plus 4.5 hectares of
Merlot, Cabernet Franc & Cabernet Sauvignon. Her vines have great eastwest exposure. The Domaine is located 10 kilometers from Duras & 25
kilometers from Bergerac—minutes away from the city of Bordeaux.
Nadia’s traditional winemaking approach preserves the quality of the fruit
in her vineyards, & the complexity of the terroir found around her vines is in
the wine she bottles. She has been framing organically since ’05 & is
working toward certification. Nadia Lusseau represents a younger
generation of women winemakers working in southern France whose
informed approach & deft touch are yielding outstanding results.
Pruning Method: Double Guyot
http://hautlavigne.free.fr/cariboost1/
Clay mixed with limestone, sandy
clay & silex.
Côtes de Duras (Rosé) 2010:
Age of Vines 26 yrs on average.
Vinification: Direct press, fermentation in tanks. Aging on lies.
Pairing
Tasting Note: Elegant, well-balanced.
COMING SOON
$101/cs; $96/3cs; $91/5cs; $86/10cs
Patience
Costières de Nîmes
2010
Rosé
LANGUEDOC
Converting to Certified Organic
Varietals
Grenache (80%) and Syrah (20%)
Soil
Old terrace (sandstone)
Age of Vines 21 yr. old Syrah, 40
yr. old Grenache
Pairing
Good for summer lunch, before
dinner or with hot and spicy
dishes.
the terroir.
Rosé 2010:
Yields: 50 hl/ha
Vinification: This rosé was racked by bleeding by opening the base of the
vat while the wine is still light in color. Traditional vinification without
clusters, aged in concrete vat with minimum sulpher.
Tasting Note: Rose peony color with a great aromatic red-fruit richness.
The Grenache offers freshness on the palet with a persistant nectar on the
nose. A crisp, fruity wine.
DI ONLY
$164/cs; $156/3cs; $148/5cs; $139/10cs
From the Tank
Côtes du Rhone
NV
From the Tank
Rosé
RHÔNE
From the Tank was born out of the collaboration between François Ecot of
Jenny & François Selections & Denis Deschamps of Les Vignerons D’
Estézargues fame. They decided on a blend for the three-liter bag-in-box
that would be the exact same quality as what Jenny & François bring to the
US in bottles. Each year, the From the Tank wine fountain is a special
blend made just for Jenny & François Selections.
once they are opened & it is light to carry. The box also has a much
smaller carbon footprint than bottles because it is so light to ship.
Varietals
Soil
Pairing
50% Cinsault : 30%Grenache
Noir and 20% Syrah
FROM THE TANK (Rosé):
6 x 3L per case
DI ONLY PLEASE LET US KNOW YOUR ORDER THIS WEEK
Vinification: Hand harvested. No external yeast & no enzymes are
employed during the winemaking process. The bunches are de-stemmed &
the fruit undergoes fifteen days of maceration & the wine is stored in
enamel-lined tanks. The wine is bagged & boxed on demand.
DI ONLY
Estézargues
$114/cs; $108/3cs; $103/5cs; $97/10cs
Côtes du Rhone
Les Vignerons d’Estézargues is a cooperative cellar in the small town of
Estézargues which is located near Avignon. Estézargues is truly unique in
the wine world. All over France the co-op still plays a very important role in
the production & sale of wine. Co-ops receive grapes from members &
then make wine from them, this wine is made in large batches & grapes
from many different vineyards are vinified together; the focus is on
producing wine in quantity. Estézargues takes a fundamentally different
approach; starting in '95 the ten different growers in this co-op began to
vinify their wine separately & make single cuvées from their best plots. On
the heels of the single cuvée evolution Estézargues began to practice
natural winemaking. Possibly one of the only co-ops in the world to do so,
Estézargues uses no external yeast, no filtering, no fining & no enzymes.
Winemaker Denis Deschamps is doing a terrific job creating exceptionally
consistent wines under the Les Grandes Vignes label.
Pruning Method: Cordon
http://www.vins-estezargues.com/
Les Grandes Vignes Rosé 2010:
Yields: 40 hl/ha
Vinification:
The Cinsault and the Grenache are "saignée" while the Syrah is press.
2010
Les Grandes Vignes
Rosé
RHÔNE
Sustainable
Varietals
50% Cinsault : 30%Grenache Noir
and 20% Syrah
Soil
Age of Vines
Pairing
DI ONLY
$105/cs; $100/3cs; $95/5cs; $89/10cs
Flos de Pinoso
Alicante
2010
Rosé
Varietals
Monastrell
Soil
Limestone soil.
Age of Vines
Pairing
vineyards with the most careful processes in winemaking.
Treatments carried out at the vineyard are minimum, making for grapes of
excellent quality, without pesticides & chemical residues. The vineyard
uses organic fertilizer from local organic cattle farming to improve fertility of
the soil. They minimize agricultural activity to maintain the structure of the
soil. They believe in the maintenance of biodiversity leaving vegetation to
grow spontaneously in order to serve as a reservation of auxiliary flora &
fauna.
Flos de Pinoso Rosé 2010:
Vinification: Maceration for 10 hours with their skins. Then natural racking
followed by fermentation of 15/20 days at controlled temperature from 13
to 16 C.
Tasting note: A brilliant strawberry color. Strawberry and plum aromas.
Fresh in the mouth, with tons of fruit, elegant, clean and pleasing finish.
COMING SOON
Lassaigne
$430/cs; $409/3cs; $387/5cs; $366/10cs
Jacques Lassaigne is a 4.7 hectare family vineyard located in Montgueux.
The vineyards boast prime southeastern exposure & consist primarily of
NV
Chardonnay vines (94%) & the rest is made up of Pinot Noir (6%). The
Brut Blanc de Blancs Montgueux vineyard sites were originally held for the Montrachet of
Champagne & are located near the gates of Troyes—the former capital of
Sparkling
Champagne. The terroir in Montgueux is nearly identical to the growing
CHAMPAGNE
sites found further north in le Mesnil, as they share the same limestone vain
—this is exceptional terroir for making great champagne. The non-vintage
Blanc de Blanc is a blend of nine different vineyard sites & two successive
Sustainable
vintages. Emmanuel Lassaigne, Jacques' son who now runs the vineyard,
crafts a number of prestigious bottlings, please ask for more info about
them & our DI pricing.
Varietals
Total Production: 400 hl Yields: 60 hl/ha
Chardonnay
http://www.montgueux.com/
Soil
Vignes de Montgueux: Brut Blanc de Blancs (non-vintage)
Vinification: The grapes are harvested by hand—from 9 different sites—at
Heavy clay
their maximum ripeness before being destemmed & gently pressed. The
fruit undergoes complete malolactic fermentation & no sulfites are added
to the blend. The wine is aged in new & old barrels for 12 to 24 months &
Age of Vines 35 Years
held in bottle for 1 to 5 years until it is disgorged, corked & released.
Pairing
Tasting Note: Pale straw in the glass with lovely mineral, dried fruit &
A wonderful match to oysters,
citrus zest aromatics that reflect the purest expression of the Montgueux
seafood and shellfish. And of
terroir. The palate is vibrantly alive with crisp citrus & melon flavors that are
course, by itself.
backed by deft acidity & dazzling minerality. The finish resonates with
succulent citrus notes.
Champagne
Lassaigne
Champagne
NV
Sparkling
CHAMPAGNE
Sustainable
Varietals
Chardonnay
Soil
Heavy clay
Age of Vines 40 + Years
Pairing
Oysters, shellfish, foie gras, shaved
black or white truffles over fresh
pasta, cured meats & delicate
cheeses. Also works beautifully by
itself.
Lassaigne
Champagne
NV
Sparkling Rosé
CHAMPAGNE
Sustainable
Varietals
80% Chardonnay, 20% Pinot
Noir
Soil
Heavy clay
Pairing
By itself. With a peach tart.
$634/cs; $602/3cs; $571/5cs; $539/10cs
Montgueux vineyard sites were originally held for the Montrachet of
Champagne. The terroir in the Montgueux is nearly identical to the growing
sites found further south in le Mensnil, as they share the same limestone
vain—this is exceptional terroir for making great champagne. The nonvintage Blanc de Blanc is a blend of nine different vineyard sites & two
successive vintages. Emmanuel Lassaigne, Jacques' son who now runs
the vineyard, crafts a number of prestigious bottlings, please ask for more
info about them & our DI pricing.
Le Coté:
Vinification: The grapes are harvested by hand—from 9 different sites—at
their maximum ripeness before being destemmed & gently pressed. The
fruit undergoes complete malolactic fermentation & no sulfites are added
to the blend. The wine is aged in new & old barrels for 12 to 24 months &
held in bottle for 1 to 5 years until it is disgorged, corked & released. Extra
Brut Blanc de Blancs
Tasting Note: This cuvée comes from a single vineyard called "Le Cotet".
Here, the 40 + year-old vines are deeply-rooted in the chalky hillside, at the
furthest eastern part of the Montgueux vineyards. A mineral wine, very
fresh, that exhibits lemony notes on the finish.
$605/cs; $575/3cs; $545/5cs; $514/10cs
Montgueux vineyard sites were originally held for the Montrachet of
Champagne. The terroir in the Montgueux is nearly identical to the growing
sites found further south in le Mensnil, as they share the same limestone
vain—this is exceptional terroir for making great champagne. The nonvintage Blanc de Blanc is a blend of nine different vineyard sites & two
successive vintages. Emmanuel Lassaigne, Jacques' son who now runs
the vineyard, crafts a number of prestigious bottlings, please ask for more
info about them & our DI pricing.
Rose de Montgueux NV:
Vinification: The grapes are harvested by hand at their maximum ripeness
before being destemmed & gently pressed. The fruit undergoes complete
malolactic fermentation & no sulfites are added to the blend. The wine is
aged in new & old barrels for 12 to 24 months & held in bottle for 1 to 5
years until it is disgorged, corked & released. Low dosage (5gm/liter).
Tasting Note: The rosé is 80% Chardonnay and 20% Pinot Noir from
eastern exposed slopes. Vivacity and freshness from the mineral
Chardonnay in harmony with the strawberry, peach and raspberry
complexities of the Pinot Noir. Smoke and spice, and his signature fine
bubbles make this an elegant rosé.
$196/cs; $186/3cs; $176/5cs; $167/10cs
Careme
Vouvray
2008
Cuvée T
Sparkling
LOIRE
Converting to Certified Organic,
practicing organic since '02.
Varietals
Chenin blanc
Soil
Vincent Care!me is one of the only natural winemakers in the Vouvray
appellation. He is a talented young winemaker who has learned from the
best of the Loire valley natural winemakers, and put into question his more
conventional approach of a few years ago. Vincent is the son of Vouvray
grape growers, but before settling in Vouvray, he went to South Africa
where he stayed for four vintages. Vincent also teaches at the wine school
in Amboise, just east of Tours in the Loire. Vincent founded his vineyard in
1999, mostly from rented vines. He currently farms 15 hectares in AOC
Vouvray. The vines are organic since 2002, but he is in official conversion
to certified organic sine 2007. His 2010 vintage will have certification.
Though its soil is only about 18 inches thick, the vineyards of Vouvray are
supported by a thick layer of limestone tufa. Vincent’s vines are planted on
the edge of the plate, the wine made and preserved in cellars dug in an
abrupt cliff. Care!me does a longer aging than the Vouvray norm, in order to
produce wines that are more complex, richer, beautifully balanced.
Clay and Flint.
Cuvée T Sparking 2008:
Age of Vines 30 Years old
Pairing
Great on its own.
Vinification: Thermo-regulated fermentation in tank. Stop the fermentation
at 18 g residual. Capture of the foam and bottled with residual sugar
(4.5g/). 24 months on laths.
Tasting notes: Fines bubbles, brioche notes, ripe fruit. Well-rounded
mouth.
Plageoles
$226/cs; $215/3cs; $203/5cs; $192/10cs
The exceptional wines crafted at Plageoles represent some of the finest
wines being made in Gaillac today. Bernard Plageoles is continuing the
2006
work of his father Robert, an outspoken advocate for natural wines with a
Mauzac Nature - centuries old approach to winemaking. Robert researched & replanted over
a dozen varietals (7 in the Mauzac family alone) indigenous to Gaillac that
Sparkling
had vanished. The Plageoles are one of the oldest winemaking families in
SOUTH-WEST
the AOC & they are thoroughly invested in retaining the traditions & quality
that this oft-overlooked AOC is now being universally praised for. The
terroir in Gaillac is made up clay, limestone, sand & silex soils. Gaillac
Practicing Organic
receives more sunshine than Bordeaux & is graced by a cool maritime
climate. Bernard & his wife Myriam are keeping ancient winemaking
traditions alive by crafting organic wines from nearly forgotten indigenous
Varietals
varieties. On ten hectares they farm Mauzac Vert, Mauzac Noir, Ondenc,
Mauzac
Duras, Muscadelle, & Prunelart. To drink the wines from Plageoles is to
Soil
experience the fruit & terroir of living history.
Total production: 600 hl
Clay & limestone.
http://www.vins-plageoles.com/
Vin de Table
Pairing
Before dinner w/ paté or aged meats
& light cheeses. Works beautifully w/
river fish, grilled shrimp, smoky
curries, pork loin & herb encrusted
roast chicken or simply by itself.
Mauzac Nature 2006
Yields: 25 hl/ha
Vinification: Méthod Gaillacoise
Tasting Note: Straw yellow & somewhat cloudy in the glass with ultra-fine
bubbles. A supple citrus & yellow apple (almost cider-like) scents dominate
the nose. This creamy & concentrated gem is savory with white fruits & just
a suggestion of citrus sweetness. A note of marzipan & vibrant acidity
dovetail beautifully on the elegant finish.
$171/cs; $162/3cs; $154/5cs; $145/10cs
Montchovet
Aligoté
2009
Bourgogne Aligoté
White
BURGUNDY
Certified Biodynamic (Demeter &
Ecocert)
Varietals
Aligoté
Soil
Rather marly clay limestone, from
the Upper Jurassic period.
Pairing
Great by itself or with shellfish or
a simple fish dinner. Also summer
salads and medium-hard goat
cheese.
Montchovet
Hautes Côtes de
2008
Hautes Côtes de
White
BURGUNDY
Ecocert)
Varietals
Chardonnay
Soil
Clay & Limestone
Pairing
Smoked salmon, roast chicken,
pork loin, rich cheeses, hearty
garden salads & seafood in
cream sauces.
Didier Montchovet created his biodynamic vineyard in ’84. He leased a
modest half a hectare not too far from Pommard & five years later he
added an additional two & a half hectares, which enabled him to begin
making wine under his own name. In ’90 Didier sold his first bottling. Today
Didier works 9.2 hectares of biodynamic vines near the village of Bouzeles-Beaune, which is approximately 4 kilometers northwest of Beaune. The
cellar was conceived to make maximum use of gravity, as a result no
pumps are used during the bottling process. Didier also has a system that
recuperates rainwater, helping him conserve this natural resource during
the spring & summer. Didier is committed to making outstanding
Biodynamic wines & the results of his efforts are a vibrant testimony to the
harmony that can exist between winemaker & nature.
Pruning Method: Lyre
http://www.bourgogne-montchovet.com/
Aligoté:
Yields: 40 hl/ha 6,000 bottles on half a hectare
Vinification: Grapes are pressed straight after harvesting, then fermented
in enameled vats. Aging for just 6 months, and bottling after fining, with
powdered clay. Bottles are screw-capped to keep in all the purity of the
wine.
Tasting Note: Fresh, fruity, fine and delicate flavors, immediately
expressive.
$242/cs; $230/3cs; $218/5cs; $206/10cs
making wine under his own name. In ’90 Didier sold his first bottling. Today
Didier works 9.2 hectares of biodynamic vines near the village of Bouzeles-Beaune, which is approximately 4 kilometers northwest of Beaune. The
cellar was conceived to maximize the use of gravity, as a result no pumps
are used during the bottling process. Didier also has a system that
recuperates rainwater, helping him conserve this natural resource during
the spring & summer. Didier is committed to making outstanding
Biodynamic wines & the results of his efforts are a vibrant testimony to the
harmony that can exist between winemaker & nature.
Hautes Côtes de Beaune (Blanc) 2008:
Yields: 50 hl/ha 16,000 bottles on 3 hectares
Vinification: Grapes are hand harvest at their maximum ripeness in midSeptember. Grapes are sorted & destemmed by hand then gently pressed.
The juice is transferred to oak barrels immediately after pressing.
Fermentation is on fine lees for 11 to 18 months. The wines are gravity fed
at bottling, no pumps are used.
Tasting Note: Light yellow in the glass with pale highlights. Pretty notes of
lemon skin infused with freshly baked brioche & buttery wet stones. Silken
white fruit unfurls on the palate & is backed by moderate acidity & a
judicious note of cool oak.
$216/cs; $205/3cs; $194/5cs
Oudin
Chablis
2007
Les Serres
White
BURGUNDY
In ’88 Jean-Claude & his wife Christiane relocated from the suburbs to
Christiane’s father’s two-hectare vineyard located near the tiny village of
Chichée, just south of Chablis. They have recently retired from making
wine & their daughter Nathalie has taken over the winemaking reins. The
Oudin’s now possess 8 hectares of vines & most of the vines have a south
& south-west exposure & are located on the hilltops which surround the
village of Chichée.
Sustainable
; $184/10cs
Les Serres 2007:
Les Serres is selections of the of one plot called "Les Serres" and also the
best fruit from other plots.
Yields: 60 hl/ha
Varietals
Chardonnay
Soil
Clay & Limestone with southern
exposures.
Pairing
Works beautifully with shellfish, grilled
river fish, sea scallops sautéed in butter,
grilled shrimp, chicken dishes, hearty
garden salads, grilled vegetables &
creamy goat or sheep milk cheeses.
Vinification: Grapes are hand harvested & gently pressed. Only natural
yeast are used & the wine is fermented in temperature controlled stainless
steel tanks. The wine rests on the lees in tank for a year or more before it is
bottled. Minimal sulfites are added.
Tasting Note: Pale yellow in the glass with shimmering silver highlights.
The nose is bright with citrus, brine & flakey limestone notes. The palate
shows elegant citrus fruit backed by lovely limestone driven minerality. This
is a crisp, elegant wine & it is never austere.
$144/cs; $137/3cs; $130/5cs; $122/10cs
Pesnot
VdT
2009
La Bohème
White
LOIRE
Practicing Organic, becoming
Certified Organic/biodynamic
Varietals
100% Burgundy Melon (the variety
used to make all Muscadet wines)
Soil
Schist
Age of Vines 50 Years.
Pairing
Works beautifully with shellfish,
grilled chicken & fish, hearty
garden salads or simply by itself.
Marc Pesnot farms 13 hectares of fifty year-old Burgundy Melon (the
variety used to make all Muscadet wines) vines near the city of Nantes. His
old vines thrive in a schist soil & that lends them a profound persistence &
depth of minerality that is nearly unheard of Muscadet. As a result of this
unique terroir, terrific southern exposure & Marc’s organic farming methods
these wines can age gracefully for up to five years. His wines are complex,
work well with a variety of dishes & are always a pleasure to drink.
La Bohème 2009:
Vinification: Grapes are harvested by hand at their maximum ripeness &
destemmed. The fruit undergoes a slow manual pressing & the wine rests
on the lees in temperature controlled stainless steel tanks for at least nine
months. This is a pure & natural expression old vines Burgundy Melon &
the Schist terroir they thrive in.
Tasting Notes: Cloudy straw in the glass with pretty notes of white
flowers, pear, green apple & pounded stones. The palate is broad &
creamy with elegant white fruit flavors boosted by succulent minerality & a
creamy dash of vibrant acidity.
$136/cs; $129/3cs; $122/5cs; $116/10cs
Pouponneau
Vin de France
2009
L'Escale
White
LOIRE
Antoine Pouponneau is back to his native Loire! After 10 years in Bandol
making wine at the Tour du Bon, then a few years with his buddies making
the Comptoirs de Magdala wines, Antoine was pining away for his native
Anjou. Back to the roots, although his "Escale" promises that this might
not be his last stop! His project, as always, is to express a purity of the
variety in its environment. Using biodynamics in the vines and no additives
(except a little sulfites when necessary) in the cellar.
Sustainable.
L'Escale blanc 2009:
Varietals
Chenin blanc
Vinification:
Destemmed grapes, pressed directly. Light cold racking. Fermentation in
tanks.
Soil
Schiste
Age of Vines 12
Pairing
Tasting Note:
The nose is full of citrus and wild flowers. The vines are planted in the
middle of a giant garden -- that of the banks of the Loire river. In the mouth
we find the freshness of green apple, pear, mint and the elegence of the
broom flower. The straightness of the wine comes from the minerality of
the soil.
$136/cs; $129/3cs; $122/5cs; $116/10cs
Sablonnettes
Anjou
2009
Ptit Blanc
White
LOIRE
Christine & Joel Menard have been making wine in the heart of the
Coteaux du Layon AOC for more than twenty years. They produce an
outstanding array of wines from Cabernet Franc, Grolleau, Gamay &
Chenin Blanc. They practice biodynamic methods in their 13 hectares of
vines. Christine & Joel run their domain to very exacting standards & as a
result they produce stunning, natural wines—without employing artificial
yeast. The wines from Sablonnettes are not chaptalized or filtered, these
wines are vibrantly alive.
Organic/ Biodynamic (Qualité
France)
Varietals
Chenin Blanc
http://lessablonnettes.free.fr/
Soil
P'tit Blanc 2009:
Schist
Pairing
Good with cold appetizers,
vegetables, patés, young goat
cheese. Shellfish, sushi, or a
chicken dish.
Vinification: Grapes are harvested by hand and fermented in stainless
steal tanks.
Tasting Note: Fresh nose with notes of white flowers, almonds, and subtle
pear, a final with hints of honey.
$189/cs; $180/3cs; $170/5cs; $161/10cs
Careme
Spring Sec
2008
Vouvray
White
LOIRE
Converting to Certified Organic,
practicing organic since '02.
Varietals
Chenin blanc
Soil
Vincent Care!me is one of the only natural winemakers in the Vouvray
appellation. He is a talented young winemaker who has learned from the
best of the Loire valley natural winemakers, and put into question his more
conventional approach of a few years ago. Vincent is the son of Vouvray
grape growers, but before settling in Vouvray, he went to South Africa
where he stayed for four vintages. Vincent also teaches at the wine school
in Amboise, just east of Tours in the Loire. Vincent founded his vineyard in
1999, mostly from rented vines. He currently farms 15 hectares in AOC
Vouvray. The vines are organic since 2002, but he is in official conversion
to certified organic sine 2007. His 2010 vintage will have certification.
Though its soil is only about 18 inches thick, the vineyards of Vouvray are
supported by a thick layer of limestone tufa. Vincent’s vines are planted on
the edge of the plate, the wine made and preserved in cellars dug in an
abrupt cliff. Care!me does a longer aging than the Vouvray norm, in order to
produce wines that are more complex, richer, beautifully balanced.
Clay and Flint.
Spring Sec 2008:
Pairing
By itself or with sushi, white fish,
veal or chicken dishes.
Vinification: Thermo-regulated fermentation in tank with indigenous yeast.
Aged on the lees during 8 months. (5.2g/l).
Courtois
VDP de Sologne
2008
Quartz
White
LOIRE
Biodynamic (Nature & Progrès)
Varietals
100% Sauvignon Blanc
Soil
Clay & limestone
Pairing
Serve w/ grilled sausage, braised
pork loin or grilled pork chops,
savory chicken dishes, paté, cured
meats & young or aged mild cheeses
on rustic bread or simply by itself.
$231/cs; $219/3cs; $208/5cs; $196/10cs
Claude Courtois has created a small farm which exemplifies what
biodynamics is all about. He farms a balanced & completely chemical free
13 hectares of vines in the heart of the VDP Sologne. Courtois also grows
organic wheat, which he feeds to his cows. "Nothing comes into my
vineyard," he says, meaning no chemicals ever. He has created a wellbalanced, bio-diversity with trees, fruit trees, vines, woods, fields. No
pesticides, herbicides, fungicides, chemical fertilizers, or synthetic
chemicals of any kind are allowed on the vines or in the soil of the
vineyards. The grapes—Gamay, Cabernet Franc, Côt (Malbec), Cabernet
Sauvignon, Sauvignon Blanc & Pineau d’ Aunis—are harvested by hand &
only indigenous yeast are used during fermentation. Claude regards the
soil on his farm as a living organism. He lives in harmony with nature & the
wines he crafts are a pure & vibrantly alive testament to outstanding
Biodynamic winemaking.
Quartz 2008:
Yields: 25 hl/ha
Vinification: hand-harvested, destemmed & gentle press. Only natural
yeast & the juice undergoes an extended maceration. Vinified in barrel &
aged for 12-24 months in oak. Quartz drinks well in its youth, decanting is
highly recommended, & the wine can age for a decade.
Tasting Note: Golden straw in the glass with shimmering pale highlights.
The nose offers sliced apple & poached pear backed by apple chutney
spiced with brown sugar, nutmeg, cinnamon & allspice. The palate is very
nutty, with a firm acidity. Yellow Apple flavors follow through & are joined
by marzipan, hazelnut & hints of warm caramel. The wine finishes long &
vibrant, with great mineral & core fruit presence & a lingering inner mouth
perfume of pear eau du vie. This is a truly outstanding, complex wine.
$117/cs; $111/3cs; $105/5cs; $99/10cs
Haut la Vigne
Côtes de Duras
2009
Côtes de Duras
White
SOUTH-WEST
Converting to certified
Organic/Biodynamic
Varietals
50% Semillon, 50% Sauvignon
Blanc
Soil
clay & silex.
Pairing
Grilled fish, chicken & vegetables.
hearty garden salads, pasta
dishes with spring vegetables,
young milk cheeses or simply by
itself.
Merlot, Cabernet Franc & Cabernet Sauvignon. Her vines have great eastwest exposure. The Domaine is located 10 kilometers from Duras & 25
Côtes de Duras (Blanc) 2009:
Vinification: The grapes are hand harvested & slowly pressed. Only
indigenous yeast are used & very little sulfites are added to the wine. The
juice rests on the lees for an extended period of time. Semillon &
Sauvignon Blanc are aged separately in enamel-lined vats.
Tasting Note: Greenish straw in the glass with scents of apricot, flowers,
warm almond skins & beeswax. The bright palate offers up melon & citrus
fruit with a thick core of white pit fruit minerality & herbaceous acidity. This
blend has terrific concentration & outstanding balance.
$196/cs; $186/3cs; $176/5cs; $167/10cs
Plageoles
Gaillac
2008
Ondenc
White
SOUTH-WEST
Practicing Organic
Varietals
Ondenc (part of the unique
collection of old varietals)
Soil
Clay and limestone soil
Pairing
Fish, trout with cauliflower,
lettuce gaspacho, lobster, crab.
centuries old approach to winemaking. Robert researched & replanted over
Ondenc 2008:
Vinification: Hand-picked grapes. Aged in old oak barrels.
Tasting Note: Pale yellow color with reflections of hay. The nose is full of
white fruits & pears. Freshness & bright acidity make this a lovely spring
wine.
Tournelle
Arbois
2007
Terre des Gryphées
White
$226/cs; $215/3cs; $203/5cs; $192/10cs
Evelyne & Pascal Clairet created their vineyard in 1991. They work 6
hectares of vines, from which they produce 12 cuvées. They make
traditional wines in the traditions of Arbois, such as the Terre de Gryphées,
& also explore new paths, such as the carbonic maceration in the Uva
Arbosiana cuvée. Their methodology & passion is clearly invested in
producing wines that represent the tradition & potential this dynamic AOC
possesses. The couple has now opened a little bistro in the center of the
town of Arbois.
Organic (Ecocert)
Total production: 32, 000 Bottles
Varietals
Chardonnay
http://www.domainedelatournelle.com/
Soil
Heavy Clay
Age of Vines 20-30 Years
Pairing
Good with Asian foods or spicy
foods.
Tournelle
Arbois
2007
Fleur de Savagnin
White
Terre des Gryphées 2007:
35 hl/ha
Vinification: Hand harvested with severe selection. Indigenous yeast.
Begins fermenting in tank, with the second part of the alcoholic
fermentation in 228 liter wood barrels. Malolactic fermentation the
following spring with topping off every 10 days. Aged for 24 months
minimum. 0 to 15 mg sulfites at bottling. Bottled according to lunar
calander.
$293/cs; $278/3cs; $264/5cs; $249/10cs
town of Arbois.
Organic (Ecocert)
Varietals
Savagnin
Soil
Heavy Clay
Pairing
Good with Asian foods or spicy
foods.
Fleur de Savagnin 2007:
Yields: 40 hl/ha
Vinification: Grapes are hand harvested in small baskets. The grapes
undergo a careful selection at the vines. Cool temperature fermentation in
tanks. The second part of the fermentation is done in barrels on lies (no
new wood). The malolactic fermentation happens the following spring, with
topping off every 10 days without sulfites for a minimum of 18 months.
Bottled according to the biodynamic calendar with a filtration and 0 to
15mg of sulfites at bottling.
Tasting Note: The minerality of the Savagnin shows through.
$114/cs; $108/3cs; $103/5cs; $97/10cs
Estézargues
Côtes du Rhone
2009
Les Grandes Vignes
White
RHÔNE
Sustainable
Varietals
70% Grenache Blanc, 10% Clairette,
10% Bourboulenc, 10% Viognier.
Soil
Pairing
Works beautifully by itself or with
chicken, rabbit, & grilled fish
dishes.
Estézargues which is located near Avignon. Les Vignerons d’Estézargues
is truly unique in the wine world. All over France the co-op still plays a very
important role in the production & sale of wine. Co-ops receive grapes
from members & then make wine from them, this wine is made in large
batches & grapes from many different vineyards are vinified together; the
focus is on producing wine in quantity. Estézargues takes a fundamentally
different approach; starting in 1995 the ten different growers in this co-op
began to vinify their wine separately & make single cuvées from their best
plots. On the heels of the single cuvée evolution Estézargues began to
practice natural winemaking. Possibly one of the only co-ops in the world
to do so, Estézargues uses no external yeast, no filtering, no fining & no
enzymes are employed on the grapes during the winemaking process.
consistent wines under the Les Grabdes Vignes label.
Les Grandes Vignes Blanc 2009:
Vinification: Hand harvested. No external yeast & no enzymes are
employed during winemaking. The bunches are de-stemmed & the fruit
undergoes fifteen days of maceration & the wine is stored in enamel-lined
tanks for 10 months before it is bottled w/out fining or filtration.
Tasting Note: Pale straw in the glass with shimmering silver highlights.
Scents of pear & mellowing yellow apple dominate the nose & are followed
by a note of hay & white flowers. The palate is clean & supple with intense
flavors of stone fruit & some tropical fruit flavors as well. The wine finishes
with notes of dried apricot, white flowers & wet stones.
Chemins de Bassac
VdP Cts de Thongue
2009
Isa
White
LANGUEDOC
$122/cs; $116/3cs; $110/5cs; $104/10cs
Puimisson, which is 12 km north of Béziers, The Chemins de Bassac
vineyards are 100 meters above sea level & benefit greatly from the nearby
Mediterranean.
Varietals
67% Roussanne, 33% Viognier
Total Production: 130, 000 Bottles
Soil
Piedmont Plain: limestone & clay,
large on well-drained topsoil.
Pairing
Pairing: Works well with grilled
river fish, chicken dishes,
shellfish, hearty garden salads or
simply by itself.
Isa Blanc 2009:
Vinification: Grapes are hand-harvested using small crates. The bunches
undergo maceration prior to fermentation followed by four to five months
of resting on the lees with frequent stirring.
Tasting Note: Golden straw in the glass with lovely scents of beeswax,
white flowers, peach nectar, plump apricot & a note of wet stones. The
palate offers up supple white fruit flavors backed by elegant minerality. The
wine has loads of mineral infused depth & a deft touch of acidity.
Binner
Alsace
2008
Muscat ça Gazouille
White
ALSACE
Certified Organic (Ecocert)
Biodynamic Practices
Varietals
Muscat
Soil
Heavy silt loess
Age of Vines
Pairing
Vegetables, terrines and fresh
goat cheeses
Binner
Alsace
2008
Riesling Katzenstal
White
ALSACE
Varietals
Riesling
Soil
Steep soils—light granite & heavy
slit on granite.
Age of Vines
Pairing
Moderately spicy Asian dishes,
grilled chicken, pork chops,
seafood, shellfish, cold cuts,
artisan pâté, rabbit quiche &
hearty garden salads.
$250/cs; $238/3cs; $225/5cs; $213/10cs
The Binner estate was established in 1770 & the family has holdings in two
of the most valuable growing sites in Alsace; around the Kaefferkopf Grand
Cru & plots in Ammerschwihr. The family owns 9 hectares, with six under
vine. Pinot Gris, Pinot Noir, Grand Cru Riesling, Gewurztraminer, Pinot
Auxerrois & Muscat make up the varieties utilized by this domaine. Riesling
Ammerschwihr steep vineyard sites have been chemical free for nearly 25
years & are surrounded by nature. Hand harvested very late for Alsace,
early to mid-October. The fully ripened fruit lends the wines a complexity
of aromatics & flavors.
Muscat ça Gazouille 2008:
Vinification: All grapes are hand-harvested in October & undergo a long
slow press. The juice sees a low temperature fermentation & the wine is
aged in 100 year old barrels on fine lees for 11 months. No chemical yeast
are added to the wine. The wine is bottled without filtration. All wines are
held at the vineyard until Christian Binner decides that they are ready for
release.
Tasting Note: Pale lemon in the glass with floral aromas and hints of
minerals and ginger spice. Classic muscat, dry on the palate with a slight
effervesence and vibrant aciditiy.
$187/cs; $178/3cs; $168/5cs; $159/10cs
Riesling Katzenstal 2008:
release.
Tasting Note: Pale straw in the glass with granite highlights. The nose
possesses notes of blooming mountain flowers, guava paste & crushed
stones. The palate is well balanced with pear, lemon zest & fig flavors that
are followed by elegant minerality & vibrant acidity.
$387/cs; $368/3cs; $348/5cs; $329/10cs
Binner
Alsace
2004
Riesling Schollssberg
White
ALSACE
Varietals
Riesling
Soil
Steep soils—light granite & heavy
slit on granite.
Age of Vines
Pairing
Moderately spicy Asian dishes,
grilled chicken, pork chops,
seafood, shellfish, cold cuts,
artisan pâté, rabbit quiche &
hearty garden salads.
Riesling Scholossberg 2004: First grand cru of Alsace. We're lucky to
have twenty cases of this 2004 vintage. Beautifully aged grand cru wine.
release.
Tasting Note: This sixth year old grand cru has notes of petrol, white
fruits, mineral freshness with a beautiful balance and length.
Derain (Catherine & Dominique)
Mercurey
2007
Mercurey "la plante
red
BURGUNDY
Certified Biodynamic (Ecocert)
Varietals
Old Vines Pinot Noir & a tiny bit of
Pinot Beurrot
Soil
Clay
Pairing
Works well with roasts, spicy
sausages, pork loin, veal chops,
leg of lamb & pan seared duck
breast.
$373/cs; $354/3cs; $336/5cs; $317/10cs
After 5 years as a barrel maker, Dominque decided to move on to vines &
winemaking. He met his wife Catherine at winemaking school (Beaune) &
bought 5.5 ha in St. Aubin in 1988. Their first vintage was in ’89 & the rest,
as they say, is biodynamic winemaking history. Despite his background,
Dominique never uses new oak. Total production: 1700 cases.
http://www.domainederain.com/
Mercurey “La Plante Chassey” 2007:
Yields: Nearly a hectare of vines produces 300 cases on average
Vinification : Grapes are hand-harvested & destemmed before being
pressed. The wine is fermented in wooden vats & then rests in old oak for
up to 18 months before it is bottled without filtration. Despite Dominique’s
background as a barrel maker he never uses new wood on his wines.
Tasting Note: Garnet in the glass with a pinkish rim. The wine is loaded
with cherry pit, orange peel & wild herbs. The palate delivers zesty red
berry fruit, orange pulp & carries mineral infused herbaceous along to the
elegant, lingering finish. This is a powerful & rustic Mercurey.
Montchovet
Hautes Côtes de
2008
Hautes Côtes de
Red
BURGUNDY
Ecocert)
Varietals
Pinot Noir
Soil
Clay & limestone
Pairing
Works well with grilled beef, veal
chops, venison & lamb.
Montchovet
BGO
2009
BGO
Red
BURGUNDY
Ecocert)
Varietals
Gamay
Soil
Very stony clay & limestone.
$242/cs; $230/3cs; $218/5cs; $206/10cs
making wine under his own name. In ’90 Didier sold his first bottling.
Today Didier works 9.2 hectares of biodynamic vines near the village of
Bouze-les-Beaune, which is approximately 4 kilometers northwest of
Beaune. The cellar was conceived to make maximum use of gravity, as a
result no pumps are used during the bottling process. Didier also has a
system that recuperates rainwater, helping him conserve this natural
resource during the spring & summer. Didier is committed to making
outstanding Biodynamic wines & the results of his efforts are a vibrant
testimony to the harmony that can exist between winemaker & nature.
Pruning Method: Traditional low trained vines
Hautes Côtes de Beaune (Rouge) 2008:
Vinification: Hand harvested grapes at their maximum ripeness in midSeptember. Grapes are sorted & destemmed by hand then gently pressed.
The juice is transferred to oak barrels immediately after pressing.
Fermentation is a month long & the wine rests in oak (10% new oak) for a
year. The wines are gravity fed at bottling, no pumps are used.
Tasting note: Ruby in the glass with a deep purple rim. Red cherry &
strawberry preserves dominate the nose. The palate is rich with red cherry
& bright strawberry fruit. Moderate tannins, red berry spice & vibrant acidity
dominate the elegant finish.
$149/cs; $142/3cs; $134/5cs; $127/10cs
making wine under his own name. In ’90 Didier sold his first bottling.
Today Didier works 9.2 hectares of biodynamic vines near the village of
Bouze-les-Beaune, which is approximately 4 kilometers northwest of
Beaune. The cellar was conceived to make maximum use of gravity, as a
result no pumps are used during the bottling process. Didier also has a
system that recuperates rainwater, helping him conserve this natural
resource during the spring & summer. Didier is committed to making
outstanding Biodynamic wines & the results of his efforts are a vibrant
testimony to the harmony that can exist between winemaker & nature.
BGO Rouge (Bourgogne Grand Ordinaire) 2009:
Yields: 40 hl/ha 6,000 bottles on half a hectare
Pairing
Works well really young with
pork, chicken & picnic dishes.
Vinification: Grapes are harvested by hand & macerated for 8 days. The
wine is aged in enamel lined vats for up to 8 months before it is bottled
with a screw-cap, thus preserving all the purity & freshness of the wine.
Tasting Note: Berry red in the glass with juicy cherry & plum scents. The
wine is juicy & elegant with delicious forward red & black berry flavors
backed by moderate acidity & zesty tannins.
$196/cs; $186/3cs; $176/5cs; $167/10cs
Viti Vini Vinci
Bourgogne Chitry
2009
Burgundy
Red
Nicolas Vauthier has been a big fan of natural wines, and on the forefront
of promoting the wines he loves, for many years. He created a wonderful
natural wine bar/store/restaurant in the city of Troyes and ran it for ten
years (Troyes is not far from the Lassaigne vineyards in Champagne,
so we have had many dinners at his Crieurs de Vin!). But Nicolas wanted
to make wine after selling it for years, and he created a sort of garage
"negoce" house in Avallon, in the northern part of Burgundy near Chablis.
Bourgogne Chitry 2009:
Sustainable
Varietals
Pinot Noir
Soil
Kimmeridgian chalky limestone
(same as Chablis)
Vinification Method: Nicolas selects and buys grapes that are still on
the vines and harvests them with his own team of harvesters. All grapes
are hand-picked. The wine is fermented in large wooden tanks. The
fermentation starts protected by CO2 with a light stomping (yes, with
his feet!). He doesn't use any sulfites until bottling. Aged 8 to 12 months
in barrels.
Age of Vines
Pairing
Montanet-Thoden
Bourgogne
2007
Garance
Red
BURGUNDY
Certified Organic
Catherine Montanet & Tom Thoden have been cultivating organic vines in
Vézelay for more than ten years. Their vines are as old as the Bourgogne
Vézelay AOC & that is a living testament to the fact that they have been at
the forefront of bringing this region back from the brink of obscurity. The
region is twenty minutes south of Chablis by car & the terroir is quite
similar to its storied neighbor. Winemaking in Vézelay was virtually
ab&oned after Phylloxera eradicated the vines a century ago. Through the
stunning efforts of Catherine, Tom & individuals like them, wine lovers the
world over now have the opportunity to explore this region.
Varietals
Pinot Noir
Soil
Garance (Rouge) 2007:
Clay & Limestone
Age of Vines 12 Years old
Pairing
Works well with grilled beef, veal
chops, venison & savory stews.
$203/cs; $193/3cs; $183/5cs; $173/10cs
Yields: 40 hl/ha
Vinification: Grapes are hand harvested, destemmed & the grapes
undergo a month-long maceration. The wine rests in enamel lined tanks for
11 months before it is bottled without filtration.
Tasting Note: Ruby in the glass with a deep purple rim. Red cherry, dried
currant, cool black tea & strawberry preserves dominate the nose. The
palate is rich with red cherry, strawberry fruit & a dusting of limestone.
Moderate tannins, red berry spice & vibrant acidity dominate the elegant
finish.
$176/cs; $167/3cs; $158/5cs; $150/10cs
Tournelle
Arbois
2009
UVA
Red
town of Arbois.
ORGANIC (ECOCERT)
Varietals
Ploussard
Soil
Uva Arbosiana 2009:
Yields: 35 hl/ha
Vinification: Grapes are hand harvested in small baskets. Whole grape
clusters are put in a cylinder tank and saturated with CO2 gas and
macerated for a month. Aging in wood tanks for 3 to 4 months in a cool
cellar. The wine is bottled without filtration or sulfites, keeping a little
natural CO2 at bottling.
Tasting Note: The wine may be decanted to eliminate the light sparkle if
desired. Scents of homemade strawberry jam spread on freshly baked
bread dominates the delectable nose. Nearly pink in the glass with a cherry
red core, this light bodied red possesses pretty red berry flavors & vibrant
acidity.
Heavy Clay
Pairing
Serve before dinner or on picnics this
charming wine works wonders with
lighter meats, vegetable pasta
dishes, cold cuts, fresh fruit, light
cheeses & creamy pastries.
Tournelle
Arbois
2006
Ploussard de Monteiller
ORGANIC (ECOCERT)
Varietals
Ploussard
Soil
Heavy Clay
Age of Vines
Pairing
Herb encrusted roasted chicken,
veal chops, vegetable stews,
roast pork & a dish with tomatoes
or a chicken dish, and aged
cheeses.
$200/cs; $190/3cs; $180/5cs; $170/10cs
town of Arbois.
Ploussard de Monteiller 2006:
Yields: 35 hl/ha
Vinification: Grapes are hand harvested in small baskets. Grapes are
sorted by hand & destemmed before undergoing a very light press. The
fruit is macerated for ten to thirty days with treading done twice a day. Only
native yeast are used & the juice undergoes a full malolactic fermentation
in temperature controlled stainless steel tanks before it is transferred to old
oak barrels where it rests for 8 to 18 months. The wine is bottled without
filtration.
Tasting Note: Strawberry preserves and cherries.
$245/cs; $233/3cs; $221/5cs; $208/10cs
Courtois
Cabernet franc, Côt (Malbec),
Cabernet Sauvignon, at the least!
Claude Courtois has created a small farm which exemplifies what
biodynamics is all about. He farms a balanced & completely chemical free
13 hectares of vines in the heart of the VDP Sologne. Courtois also grows
organic wheat, which he feeds to his cows. "Nothing comes into my
vineyard," he says, meaning no chemicals ever. He has created a wellbalanced, bio-diversity with trees, fruit trees, vines, woods, fields. No
pesticides, herbicides, fungicides, chemical fertilizers, or synthetic
chemicals of any kind are allowed on the vines or in the soil of the
vineyards. The grapes—Gamay, Cabernet Franc, Côt (Malbec), Cabernet
Sauvignon, Sauvignon Blanc & Pineau d’ Aunis—are harvested by hand &
only indigenous yeast are used during fermentation. Claude regards the
soil on his farm as a living organism. He lives in harmony with nature & the
wines he crafts are a pure & vibrantly alive testament to outstanding
Biodynamic winemaking.
Clay & limestone. Silex.
Racine 2007:
Vinification: hand-harvested, destemmed & gentle press. Vinified in barrel
& aged for 18-24 months in oak.
VDP de Sologne
2007
Racine
Red
LOIRE
Biodynamic (Nature & Progrès)
Varietals
Soil
Pairing
Serve w/ grilled sausage, braised
pork loin or grilled pork chops,
savory chicken dishes, paté, cured
meats & young or aged mild cheeses
on rustic bread or simply by itself.
Tasting Note:
Racine is made in the tradition of a great burgundy. Old burgundies had
different kinds of Pinot Noir grapes, and even other varietals that have
since disappeared. For Claude a great wine can only come from preserving
diversity, blending this diversity into something complex and magical.
$136/cs; $129/3cs; $122/5cs; $116/10cs
Sablonnettes
VdT (in Anjou area)
2009
Le Bon P'tit Diable
Red
LOIRE
vines. Christine & Joel run their domain to very exacting st&ards & as a
France)
Varietals
Cabernet Franc
Soil
Le Bon P'tit Diable 2009:
Schist
Pairing
Serve with grilled pork, beef, veal
or creamy cheeses.
Yields: 25 hl/ha
Vinification: Grapes are harvested by hand & destemmed before
maceration which lasts for five days. The wine rests in tank for six months
before it is bottled with 2-3gr/hl sulfites.
Tasting Note: A lighter and brighter style Cabernet franc filled with
raspberry and strawberry aromas and easy to drink. Round, fresh, with a
balance between the nice ripeness of the grapes and a pretty acidity.
$136/cs; $129/3cs; $122/5cs; $116/10cs
Sablonnettes
VdT (in Anjou area)
2009
Les Copains d'abord
Red
LOIRE
France)
Varietals
100% Grolleau (An ancient
variety indigenous to the Loire)
Soil
Schist
vines. Christine & Joel run their domain to very exacting st&ards & as a
Pruning Method: Guyot de Loire & Gobelet
Les Copains d’abord 2009:
Pairing
Grilled chicken, braised rabbit,
braised pork loin, hearty
vegetarian dishes, savory
casseroles, & creamy cheeses.
Vinification: Grapes are harvested by hand & destemmed before an
incredibly short maceration which lasts for two weeks. The wine rests in
tank for six months before it is bottled without sulfites or filtration.
Tasting Note: A cloudy ruby in the glass with layers of cherry pit & plum
flesh. The palate has loads of dark red fruit flavors boosted by scintillating
minerality & silken folds of acidity. This is a complex & vibrant red & once
tasted it will never be forgotten!
COMING SOON
$130/cs; $124/3cs; $117/5cs; $111/10cs
Pouponneau
Anjou
2009
L'Escale
LOIRE
Antoine Pouponneau is back to his native Loire! After 10 years in Bandol
making wine at the Tour du Bon, then a few years with his buddies making
the Comptoirs de Magdala wines, Antoine was pining away for his native
Anjou. Back to the roots, although his "Escale" promises that this might
not be his last stop! His project, as always, is to express a purity of the
variety in its environment. Using biodynamics in the vines and no additives
(except a little sulfites when necessary) in the cellar.
Sustainable.
Varietals
Gamay
L'Escale rouge 2009:
Soil
Vinification:
Destemmed. 2 gr. of SO2 when put in the tank. CO2 in the tank before
filling it. Maceration for two weeks at moderate temperature that doesn't
go over 20 C. Aged in tank for 6 months.
Schiste
Pairing
Versatile. From steak to shelfish!
Tasting notes:
Black fruits and minerality with fine tannins. A light red, but straight and
balanced.
Chahut & Prodiges
Coup de Canon
2008
VdT
Coup de canon
Practicing organic.
Varietals
Grolleau
Soil
$176/cs; $167/3cs; $158/5cs; $150/10cs
Before becoming a winemaker, Grégory Leclerc got a Master's degree in
History, but didn't see himself as the professor type. He tried a little
journalism and marketing as well. But when he met the group of
passionate natural winemakers in the Loire, he knew he had found his
calling. Grégory bought 6.5 ha of vines in 2007 and started the Domaine
Chahut & Prodiges. The vines are on the hills of Amboise in Touraine near
the Loire Valley city of Blois. He cultivates Chenin, Sauvignon, Gamay, Côt
(Malbec) and Grolleau.
Coup de canon 2008:
From an old neglected and underrated grape called "Grolleau," Grégory
makes a subtle, purely delicious, thirst-quenching wine.
Clay & Flint
Vinification: Carbonic maceration for 2 and 3 weeks with no racking or
pumping. Aged for 8-10 months in tanks.
Age of Vines 60 years old
Tasting Notes:
Spicy berry fruit and a little forest floor.
Pairing
Charcuterie, andouillette,
sausages.
Chahut & Prodiges
La Mule
2008
VdT
La Mule
$168/cs; $160/3cs; $151/5cs; $143/10cs
Before becoming a winemaker, Grégory Leclerc got a Master's degree in
History, but didn't see himself as the professor type. He tried a little
journalism and marketing as well. But when he met the group of
passionate natural winemakers in the Loire, he knew he had found his
calling. Grégory bought 6.5 ha of vines in 2007 and started the Domaine
Chahut & Prodiges. The vines are on the hills of Amboise in Touraine near
the Loire Valley city of Blois. He cultivates Chenin, Sauvignon, Gamay, Côt
(Malbec) and Grolleau.
Practicing organic
La Mule 2008:
Varietals
Gamay
Vinification: Carbonic maceration for 2 and 3 weeks with no racking or
pumping. Aged for 8-10 months in tanks.
Soil
Tasting Notes:
Lovely medium-bodied Gamay that’s both delicate in texture with
strawberries, black berries, and some sap from a tree. The finish is long
and soft with a lightness that dances on the tongue.
Clay & limestone
Age of Vines 25-30 years old
Pairing
Purely delicious by itself. Grilled
chicken, chacuterie, steak.
$163/cs; $155/3cs; $147/5cs; $139/10cs
Mortier
Saint Nicolas de
2008
Graviers
Red
Certified Organic Biodynamic
(ECOCERT)
Varietals
Cabernet Franc
Soil
Domaine Mortier is a 9 hectare vineyard located in the Saint Nicolas de
Bourgeuil AOC which lies between Angers & Tours. The two brothers
Fabien & Cyril Boisard started Domaine du Mortier nearly ten years ago, at
a very young age, & while they may not be from a winemaking family, they
have been making outstanding wines for quite some time. They are
passionate about developing the life of the soil & plant crops within their
vineyard to enhance the diversity of the soil & the flavors found in the wine.
This is a very practical method to promote eco-diversity & create stunning
wine.
Graviers 2008:
Yields: 40 hl/ha
Gravel
Pairing
Serve with grilled artisan sausage,
braised pork loin or grilled pork chops,
savory chicken dishes, paté, cured meats
& young or aged mild cheeses on warm,
rustic bread or simply by itself.
Vinification: The grapes are hand-harvested, destemmed & gently
pressed. The cellar is in a cave beneath the ground. Only natural yeast are
used & the juice undergoes an extended maceration. Vinified in barrel &
then aged for 8 months in oak.
Tasting Note: Deep red in the glass with purple highlights. Scents of
raspberry & currant dominate the nose & are backed by a dusting of
stones. The red berry fruit follows through on the palate. This is a full &
round red with loads of juicy berry fruit, a great mineral backbone & it
finishes with a note of sweet spice.
Domaine de L'R
Chinon
2008
Canal des Grandes
Pièces
Red
LOIRE
Organic (Ecocert)
Varietals
Cabernet Franc
Soil
Clay & sand
$144/cs; $137/3cs; $130/5cs; $122/10cs
Frédéric Sigonneau, a young winemaker with a spirit of adventure, left his
native Chinon for some years to work in Spanish wineries, before returning
to the terroir of Chinon to create the Domaine de l'R ("R" for "Return" to
the source; both familial, and the way things were done before chemicals..
ie, organic viticulture, "Renaissance" of the family vineyard, & "revolution"
& "rebel" perhaps? but also for some "real" Chinon.). Now his adventure is
at home in his grandfather's old Cabernet franc vines. Canal des Grands
Pièces is one of his first efforts at making wine under his own name—as he
continues to rehabilitate his grandfather’s vines—& it is a noble one.
Canal des Grands Pièces 2008:
Vinification: Traditional. Fermentation in concrete tanks.
Pairing
Serve with herb encrusted roast
chicken, pork loin, veal chops,
suckling pig, artisan sausages &
aged cheeses.
Tasting Note: Dark purple in the glass with lovely scents of plum,
autumnal forest floor, sweet herbs & Limestone. The palate is loaded with
juicy red berry & plum fruit backed by moderate acidity & bright minerality.
This is a pretty medium bodied gem.
Romaneaux-Destezet
Vin de Pays
2009
La Soutronne
Red
RHÔNE
$204/cs; $194/3cs; $184/5cs; $173/10cs
Hervé Souhaut created Domaine Romaneaux-Destezet in 1993. Hervé
works 5 hectares of old & ancient vines—between 50 to 100 years-old—
located on the right bank of the Rhône Valley just opposite the storied hills
of Hermitage. This region is widely recognized as being one of the finest
areas for wine production on the planet; thanks in part to its elevation,
ancient vineyard sites & the southeastern & southern exposures.
http://romaneaux.destezet.free.fr/presentation-e.htm
Practicing Organic
Varietals
Gamay
La Soutronne 2009:
Yields: 25 hl/ha 3,000 bottles annually
Soil
Schist
non-clone vines.
Pairing
Herb encrusted roast chicken,
veal chops, pork loin, braised ox
tail, aged sausages, cheeses and
roasted root vegetables.
Vinification: Grapes are hand-harvested & undergo a very long maceration
at a low temperature—without de-stemming the fruit. The wine is
fermented in wooden tanks & aged on fine lees in secondhand oak casks
for eight months. The wine is bottled without filtration. Total SO2 is only 25
mg/L.
Tasting Note: Nearly purple in the glass with a garnet rim. The nose is an
enticing array of strawberry, black cherry, plum, fig paste, smoky herbs
and pounded stones. Buoyant black fruit dominates the palate and is
followed by pretty red berry tones, and smoky minerality that is framed by
a judicious note of wood. This is an elegant and dynamic old vines Gamay.
Romaneaux-Destezet
Vin de Pays
2009
Syrah
Red
RHÔNE
$224/cs; $202/3cs; $190/5cs
Practicing Organic
Varietals
Syrah
Soil
Schist
Age of Vines
Pairing
La Syrah 2009:
Yields:
Vinification:
Tasting Note: .
Romaneaux-Destezet
St Joseph
2009
St Joseph
Red
RHÔNE
$319/cs; $303/3cs; $287/5cs; $271/10cs
Practicing Organic
Varietals
Syrah
St Joseph 2009:
Soil
Schist
Pairing
Leg of lamb, grilled beef, roast
pork, pan seared veal chops,
aged cheeses, braised rabbit,
pan seared duck breast, rabbit
paté on rustic bread.
Vinification: Grapes are hand-harvested & undergo a very long maceration
at a low temperature—without de-stemming the fruit. The wine is
fermented in wooden tanks & aged on fine lees in secondhand oak casks
for eight months. The wine is bottled without filtration. Total SO2 is only 25
mg/L.
Tasting Note: Violets, bacon fat, black cherry all interplay on the nose.
Deep black cherry & juicy plum flavors meshed with candied violets & cool
strawberry flavors on the palate. The moderate tannins highlight the fruity
components on the finish.
Romaneaux-Destezet
St Joseph
2009
St Epine
Red
RHÔNE
$390/cs; $371/3cs; $351/5cs; $332/10cs
Practicing Organic
Varietals
Syrah
Soil
Schist
Age of Vines 100 (plus!) year-old
non-cloned vines.
Pairing
Lamb shoulder, prime rib or a
porterhouse steak.
Saint Epine 2009:
Vinification Method: Grapes are hand-harvested and undergo a very long
maceration at a low temperature—without de-stemming the fruit. The wine
is fermented in wooden tanks and aged on fine lees in second-hand, oak
casks. The wine is bottled without filtration. Total SO2 is only 25mg/L.
Tasting Note: The nose is an explosion of spices, with notes of orange,
anise and violets also present. Baking spices carry on to a mineral-based
palate where they meet red cherries and a big dose of black pepper. Great
acidity gives the wine plenty of lift and leads to a long mineral and pepper
finish.
Trapadis
Les Adrès
2005
Côtes du Rhône
Red
RHÔNE
Certified Organic/Biodynamic
Varietals
80 % Grenache noir, 10 %
Carignan & Mourvèdre
Soil
Clay limestone, on slopes, yellow & blue
marl for Grenache & Carignan. Clay
limestone, on the plane: red clay &
Age of Vines 60 years old
Pairing
Works beautifully with roasted
chicken, pork, grilled beef or
lamb.
$264/cs; $251/3cs; $238/5cs; $224/10cs
Domaine du Trapadis dates back four generations to 1850, with present
vineyard owner Helen Durand’s two great-grandfathers owning a part of
the land that together form today’s Domaine du Trapadis 23 hectares near
the village of Rasteau. Trapadies is the provincial word for "hole" because
there is an underground cave in the Grenache vines. Helen began to
produce and bottle the wines of Trapadis at the young age of 16. Since
1996, he has complete charge of the domaine. No synthetic or chemical
products are used. Respecting the soil allows for biodiversity of the fauna
and flora to thrive. A lot of the work in the vines is done with the help of a
horse. Pruning Method: Gobelet
Les Adrès 2005:
Yields: 10 to 15 hl per hectare for the Grenache. 20 hl per hectare for the
Carignan, Mourvèdre
Vinification Method: The grapes are manually picked and carefully sorted
in small cases . The harvest is destemmed, lightly crushed and put into
cement vats Alcoholic fermentation starts due to natural yeasts. The grapes
are macerated for 20 days at a temperature of 25°C. Free run juice is
pumped over the must every 4 days. The grapes are pressed just before
the end of the alcoholic fermentation. The wine is matured in cement vats
on fine lees for 20 months. Part of the wine (around 10 %) is matured in
barrel to enhance aromatic complexity. The wine is bottled at once to
preserve the regularity and purity.
Tasting Note: Rich notes of black fruit and sweet spices with a note of
mocha. The palate is rich with ripe fruit flavors followed by a rounded and
persistent finish.
Estézargues
$114/cs; $108/3cs; $103/5cs; $97/10cs
Côtes du Rhone
consistent wines under the Les Grandes Vignes label.
Les Grandes Vignes Rouge 2009:
Yields: 40 hl/ha
Vinification: hand harvested. No external yeast & no enzymes used during
winemaking. The bunches are de-stemmed & the fruit undergoes fifteen
days of maceration & the wine is stored in enamel-lined tanks for 10
months before it is bottled without fining or filtration.
Tasting Note: Garnet in the glass with shimmering highlights. Elegant
notes of smoky red fruit, violet, sweet herb & a note of baking chocolate.
The palate is rich with ripe cherry & berry flavors, & a mineral note that is
followed by supple acidity & velvety tannins. This is a very expressive red
with a great concentration of fruit & yet it is never overly extracted. The
wine finishes with floral notes & a dash of black pepper.
2009
Les Grandes Vignes
Red
RHÔNE
Sustainable
Varietals
Cinsault
Soil
Age of Vines
Pairing
Works wonders with grilled
chicken & pork, cold cuts, or
simply by itself.
Estézargues
$119/cs; $113/3cs; $107/5cs; $101/10cs
Côtes du Rhone
Maria Vincent recently took over production of Grès Saint Vincent & she is
one of the women behind Les Vignerons D’Estézargues. Maria grows the
grapes & Denis Deschamps makes the wine & their efforts have been
hailed by wine lovers & critics around the world.
Grès Saint Vincent 2008:
Yields: 60 hl/ha
Vinification: hand harvested. No external yeast & no enzymes used. The
fruit undergoes twenty days of maceration & the wine is stored in enamellined tanks for 10 months before it is bottled without fining or filtration.
Tasting Note: Nearly black in the glass w/ a deep purple rim. Scents of
black plum, cured green & black olives, orange pulp & smoky bramble
dominate the nose. The palate is a deep & luxurious expression of ripe
black & red fruit flavors followed by sweet herbs. This powerful blend is
boosted by supple acidity & the wine finishes with subtle tannins.
2008
Grès Saint Vincent
Red
RHÔNE
Sustainable
Varietals
60% Grenache, 25% Syrah, 10%
Mourvedre, 5% Carignan
Soil
Red clay covered in small stones.
Pairing
Works beautifully with leg of
lamb, grilled venison, wild boar
sausages, roasts.
Estézargues
Côtes du Rhone
2008
Genestas
Red
RHÔNE
Varietals
Carignan
Soil
Red clay covered in small stones.
Pairing
Grilled lamb, sausages, steak,
chicken & pork in hearty red
sauces.
$119/cs; $113/3cs; $107/5cs; $101/10cs
Estézargues which is located near Avignon. Les Vignerons d’Estézargues
is truly unique in the wine world. All over France the co-op still plays a very
important role in the production & sale of wine. Co-ops receive grapes
from members & then make wine from them, this wine is made in large
batches & grapes from many different vineyards are vinified together; the
focus is on producing wine in quantity. Estézargues takes a fundamentally
different approach; starting in 1995 the ten different growers in this co-op
began to vinify their wine separately & make single cuvées from their best
plots. On the heels of the single cuvée evolution Estézargues began to
practice natural winemaking. Possibly one of the only co-ops in the world
to do so, Estézargues uses no external yeast, no filtering, no fining & no
enzymes are employed on the grapes during the winemaking process.
Michael Trebillon is one of the men behind Estézargues, he grows the fruit
for Domaine les Genestas & Denis Deschamps makes the wine & their
efforts have been hailed by wine lovers & critics around the world.
Domaine les Genestas 2008:
Vinification: hand Harvested. No external yeast or enzymes are employed
during the winemaking process. The wine is stored in enamel-lined tanks
for 10 months before it is bottled without fining or filtration.
Tasting Note: Ruby red in the glass with a pretty amethyst rim. The nose is
redolent with smoky notes of cassis, blackberries, dried orange peel &
sweet spice. The palate is a plush & delectable expression of red & black
fruits backed by brambly tannins & the wine finishes with a supple dash of
orange zest & black pepper.
$164/cs; $156/3cs; $148/5cs; $139/10cs
From the Tank
Côtes du Rhone
NV
From the Tank
Red
RHÔNE
Varietals
Carignan
Soil
Pairing
Works wonders with grilled
chicken & pork, cold cuts, or
simply by itself.
From the Tank was born out of the collaboration between François Ecot of
Jenny & François Selections & Denis Deschamps of Les Vignerons D’
Estézargues fame. They decided on a blend for the three-liter bag-in-box
that would be the exact same quality as what Jenny & François bring to the
US in bottles. Each year, the From the Tank wine fountain is a special
blend made just for Jenny & François Selections.
once they are opened & it is light to carry. The box also has a much
smaller carbon footprint than bottles because it is so light to ship.
FROM THE TANK (Red):
6 x 3L per case
Vinification: hand harvested. No external yeast & no enzymes are
employed during the winemaking process. The bunches are de-stemmed
& the fruit undergoes fifteen days of maceration & the wine is stored in
enamel-lined tanks. The wine is bagged & boxed on demand.
Tasting Note: Garnet in the glass with shimmering highlights. Elegant
notes of smoky red fruit, violet, sweet herb & a note of baking chocolate.
The palate is rich with ripe cherry & berry flavors, & a mineral note that is
followed by supple acidity & velvety tannins. This is a very expressive red
with a great concentration of fruit & yet it is never overly extracted. The
wine finishes with floral notes & a dash of black pepper.
VdT
2008
La Chance
Red
CTE. DE PROVENCE
Practicing organic
Varietals
Mourvedre, Grenache & Cinsault
Soil
Clay
Age of Vines 7 to 40 Yrs. Old
Pairing
Works well with grilled chicken &
pork, also with picnic dishes.
$155/cs; $147/3cs; $140/5cs; $132/10cs
venture. Antoine & his close friend Jean-Christophe Comor (professor of
politics at the university of Aix) have been sourcing grapes from some plots
of organic vines in the Maure mountain overlooking the sea & some other
plots in & around Beausset that are blessed with an arid clay-limestone
soil. Comptoirs Magdala produces three dynamic cuvées & a fruity bag in
the box rose from the four indigenous varieties that the region is well
known for: Mourvedre, Carignan, Grenache & Cinsault. These wines will
surprise you, as they are more fruit-forward & zesty than what this region
normally produces.
La Chance: 2008:
The second cuvée from Comptoirs de Magdala. From a spot named "la
chance," or "luck" in French. A garden of 4 yr old vines, taken care of by a
lovely couple who lives amongst the vines. This is the second harvest of
this plot of vines. Yields: 35 hl/ha 2,000 bottles
& then destemmed. The fruit undergoes a cold soak & an extended
maceration. Only native yeast are used. The wine is aged in stainless steel
tanks for 11 months before it is bottled without filtration.
Tasting Note: Garnet in the glass with shimmering silver highlights. Bright
cherry & candied plum scents dominate the nose. This is a light & fruit
forward red with moderate acidity & a zesty finish.
Côtes de Provence
2007
Escapade
Red
CTE. DE PROVENCE
Organic/biodynamic.
Varietals
45% Grenache, 10% Carignan,
45% Mourvedre
Soil
Schist soil
Age of Vines 35 year old vines.
Pairing
Grilled lamb, beef or chicken,
cassoulet, roasts, aged cheeses.
normally produces.
Escapade 2007:
Made from a beautiful plot of vines in the Maure Mountains at 350 meters
facing the blue sea.
Vinification: hand harvested in small baskets, sorted & destemmed. The
fruit undergoes a cold soak & an extended maceration. Only native yeast
are used & the wine is aged in oak before it is bottled without filtration.
Tasting Note: Deep purple in the glass with shimmering garnet highlights.
The nose is loaded with bright red & black fruit, flowery perfume & backed
by herbaceous spice, plus notes of black olives, sea coast & pounded
stones. Crushed plum & cherry flavors dominate the palate. This is a juicy
& vibrantly alive red with loads of mineral weight & impressive depth. The
wine finishes with mellow tannins tempered by silken mineral infused
acidity & framed in a slight note of oak.
VdP Mont Caume
2008
Amourvedre
Red
CTE. DE PROVENCE
Practicing Organic.
Varietals
100% Mourvedre
Soil
Clay & limestone.
Age of Vines 7 to 40 Yrs. Old
Pairing
Grilled lamb, pork & beef, spicy
chicken dishes & char-grilled
burgers.
$198/cs; $188/3cs; $178/5cs; $168/10cs
$176/cs; $167/3cs; $158/5cs; $150/10cs
normally produces. Total Production: 10,500 bottles
L’Amourvedre 2008
After working with Mourvedre for more than a decade Antoine named this
wine after the grape he loves.
Yields:25 hl/ha 3,500 bottles
& then destemmed. The fruit undergoes a cold soak & an extended
maceration. Only native yeast are used & the wine is aged in oak before it
is bottled without filtration.
Tasting Note: Nearly blue-black in the glass with smoky herbs, black fruit,
saddle leather & black olives dominating the nose. The palate is a dense &
vibrant expression of ripe black fruit flavors backed by a supple mineral
core & framed in a delightful note of oak.
Chemins de Bassac
VdP Cts de Thongue
2009
Pinot Noir
Red
LANGUEDOC
Varietals
100% Pinot Noir
Soil
Piedmont Plain w/ limestone & clay
large stones on well-drained topsoil.
Pairing
This Pinot Noir will pair well with
grilled pork & chicken dishes.
Puimisson, which is 12 km north of Béziers, The vineyards benefit greatly
from the nearby Mediterranean.
Pinot Noir 2009:
Yields: 50 hl/ha
Vinification: Hand-harvested using small crates. The wine is vinified
gently to obtain fruitiness & tannins as well as to preserve the mineral
character of the soil.
Tasting Note: Deep ruby in the glass with pretty scents of strawberry
preserves & crushed cherries. The palate opens with flavorful red berry
fruit that is backed by succulent minerality. Medium bodied & flavorful this
is an easy-drinking wine with an impressive mineral backbone & a lingering
finish.
Chemins de Bassac
VdP des Côtes de
2007
Isa
Red
LANGUEDOC
Varietals
Grenache, Mourvèdre, Syrah,
Cabernet Sauvignon, Pinot Noir
Soil
Piedmont Plain w/ limestone & clay
large stones -- well-drained topsoil.
Pairing
Pairing: Serve with grilled beef &
lamb dishes, as well as hearty
stews & pasta dishes.
$133/cs; $126/3cs; $120/5cs; $113/10cs
$117/cs; $111/3cs; $105/5cs; $99/10cs
Puimisson, which is 12 km north of Béziers, The vineyards benefit greatly
from the nearby Mediterranean.
ISA RED 2007:
Yields: 50 ha/hl
Vinification: The grape bunches are completely destemmed & each variety
is vinified separately in temperature controlled stainless steel tanks to
preserve the freshness of the fruit all of the individual flavors & aromatics.
The grapes macerate for three to four weeks with a daily pumping over.
The wine is then blended prior to undergoing malolactic fermentation.
Tasting Note: Deep ruby in the glass with pretty purple highlights. The
nose is a heady medley of red & black fruits; cherry, strawberry, currant,
plum & orange spice. The palate is a delightful expression of bright & juicy
red & black fruit flavors. This wine has moderate tannins backed by a deft
touch of acidity & it is a pleasure to drink.
$190/cs; $181/3cs; $171/5cs; $162/10cs
Cascina Corte
Dolcetto di Dogliani Amalia Battaglia and Sandro Barosi arrived at Cascina Corte on the hills of
2008
Red
ITALY
Certified ICEA organic
Varietals
Dolcetto
Soil
Limestone and Tufaceo
Dogliani in the Piedmont in 2001. After their highspeed life in Turin, one
look at the abandoned vineyards and buildings of Cascina Corte and it was
love at first sight. Sandro left his job running transplant logistics at a
hospital and purchased the vineyards and buildings to start a new life with
his family. Cascina Corte is an organic farm and vineyard named after the
farm house at its center, which dates back to the middle of the 17th
century. The vines date back to the 40s and 50s. In 2002 they replanted
1.5 ha of Nebbiolo and Barbera.
In the vines, the vineyard is organic, using biodynamic tools as well. They
sow legumes in alternating rows, which fix nitrogen in the soil, to help
maintain its health and life. After flowering, the leguminous plants are
shredded and mulched back into the soil to enrich carbon content.
They produce 15,000 bottles total
Dolcetto di Dogliani 2008:
Age of Vines 60-70 years old.
Yeilds: 45 hl/ha for 7,500 bottles.
Pairing
Vinification:
Harvest the second week of September. Fermentation and aging 10
months in stainless steel tanks.
Anchovies in green sauce (parsely,
capers, bread). In the piedmont, it is
the wine of choice for everyday
drinking...
Tasting Note: Raspberry, blueberries, blackberries, fresh cherries and
pepper, warm, soft harmonic. Balanced persistence. Classic.
$234/cs; $222/3cs; $211/5cs; $199/10cs
Cascina Corte
Piemonte Barbera
2008
Red
ITALY
Certified ICEA organic
Varietals
Barbera
Soil
Amalia Battaglia and Sandro Barosi arrived at Cascina Corte on the hills of
Dogliani in the Piedmont in 2001. After their highspeed life in Turin, one
look at the abandoned vineyards and buildings of Cascina Corte and it was
love at first sight. Sandro left his job running transplant logistics at a
hospital and purchased the vineyards and buildings to start a new life with
his family. Cascina Corte is an organic farm and vineyard named after the
farm house at its center, which dates back to the middle of the 17th
century.
15,000 bottles total.
Piemonte Barbera 2008:
Limestone and Tufaceo
Yields: 5,500 bottles produced.
Age of Vines 60-70 years old.
Vinification: Harvest the third week in September. Fermented in stainless
steel. Aged for 6 months in large barrels.
Pairing
Tasting Note: Lots of lush cherries and blackberry with hints of leather and
minerality. Refined tannins with zippy acidity. Intense aromas and
complexity. Long finish.
$136/cs; $129/3cs; $122/5cs; $116/10cs
Inedito
Rioja
2009
3/3
Red
Sustainable
Bodegas Lacus, a 15 ha vineyard, was founded by Luis Arnedo, an
adventurous young man with a deep respect for the land & the centuriesold traditions of Rioja. He created his first bottling of Inédito 3/3 in ’05.
Olivier Riviere, a French man from Cognac who studied winemaking &
worked in numerous vineyards throughout his native France before moving
to Spain is now consulting for Luis Arnedo. Before '05, Luis had sold his
grapes to a negotiant. Together they have created an easy-drinking &
elegant unoaked Rioja with minimal intervention in the vineyards & winery.
Pruning Method: Cordon & Gobelet
Varietals
Inédito 3/3 2009:
Yields: 35 hl/ha
Soil
Clay & Limestone
Pairing
Enjoy with chicken dishes, aged
meats, roast pork, hearty pasta &
lighter cheeses.
Haut la Vigne
Côtes de Duras
2007
Côtes de Duras
Red
Practicing Organic/Biodynamic
Varietals
Franc.
Soil
clay & silex.
Pairing
Works well with char-grilled burgers,
grilled chicken or beef, roasted
vegetables, cassoulet, & dried meats
with aged cheeses.
Vinification: The grapes are hand harvested & hand selected in mid to late
September. The fruit undergoes a cool maceration for ten days &
fermentation takes place in temperature controlled stainless steel tanks.
The wine is aged in stainless steel & is bottled nine months later without
direct filtration.
Tasting Note: Light purple in the glass with buoyant plum & baking
chocolate notes. Made in the Roble style this is an easy drinking Rioja with
plenty of forward fruit, moderate acidity & easy tannins.
$120/cs; $114/3cs; $108/5cs; $102/10cs
Merlot, Cabernet Franc & Cabernet Sauvignon. Her vines have great eastwest exposure. The domaine is located 10 kilometers from Duras & 25
Côtes de Duras (Rouge)
Yields: 550 Cases
Vinification: The grapes are hand harvested & slowly pressed. Only
indigenous yeast are used & very little sulfites are added to the wine. The
grapes undergo an extended pre-fermentation in addition to a long cold
maceration, thus extending the length of the fruit present on the palate.
The Merlot & Cabernet Franc vines are fermented separately in enamellined tanks. The wine is blended & then bottled unfiltered nine months later.
Tasting Note: Deep garnet in the glass with deep plum, fresh currant &
blackberry on the nose. Red & black fruit dominate the vibrant palate. The
wine is fruit forward & youthful it also possesses buoyant acidity &
succulent tannins.
$187/cs; $178/3cs; $168/5cs; $159/10cs
Plageoles
Vin de Table
2007
Duras
Red
SOUTH-WEST
Practicing Organic
Varietals
Duras
Soil
Clay & Limestone
Pairing
Grilled steak, leg of lamb,
cassoulet, venison, hearty stews
& char-grilled meats.
centuries old approach to winemaking. Robert researched & replanted over
Duras 2007
Yields: 35 hl/ha
Vinification: Traditional winemaking
Tasting Note: Nearly black in the glass with deep red highlights. The nose
is dense with ripe black fruit & smoky notes of wood backed by dried
savory herbs. The palate is a rich & delectable expression of concentrated
red & black fruit flavors hewn to a sturdy wood frame. This powerful, yet
elegant red exhibits layers of depth & complexity, it finishes with supple
mineral infused tannins.
$116/cs; $110/3cs; $104/5cs; $99/10cs
Jonc Blanc
Bergerac
2007
Le Sens du Fruit
Red
SOUTH-WEST
Biodynamic
Varietals
Cabernet Sauvignon & Merlot.
Soil
Isabelle Carles & Franck Pascal had a deep passion for wine & that lead
them to give up their home in Paris & their careers in order to purchase the
Le Jonc Blanc winery ten years ago. Isabelle & Franck farm their 15
hectares of vineyards organically & produce stunning results. They have
received quite a bit of attention in France, including a “Discovery of the
Year” by Gault Millau in 2009! Their success & the outstanding wines they
produce are a reflection of their hard work, strict organic methodology &
owning some of the finest parcels in Bergerac. Jonc Blanc, literally
translated means, White Ring & the vineyards are located atop a small hill
circled by limestone. The vines get great, day long exposure from the sun,
maritime influence from the nearby Atlantic & terrific mineral complexity
from the mineral rich, chemical free terroir.
Pruning Method: Cordon Royat.
Heavy Limestone mixed with clay
& humus.
Le Sens du Fruit 2007:
Yields: 30 hl/ha
Age of Vines Between 20 & 70
years.
Pairing
Works well with roasts, hearty
stews, cassoulet, grilled beef,
venison & leg of lamb.
Vinification: Grapes are hand harvested & gently pressed. Traditional
winemaking methods are employed & the wine is aged in oak for two
years.
Tasting Note: Nearly black in the glass with a dark purple rim. Black & red
fruit gradually emerge on the nose that is held firm by the wines chalky
minerality. Loads of ripe red & black fruit dominates the palate & is backed
by powerful tannins. This is a muscular red etched with limestone & vibrant
acidity.
$253/cs; $240/3cs; $228/5cs; $215/10cs
Pimpine
Bordeaux Côtes de
2005
Château Pimpine
Red
BORDEAUX
Certified Biodynamic (Demeter)
Varietals
Sauvignon, 1% Carmenère
Soil
Chateau Pimpine is located next to Chateau le Puy & the Amoreau family
owns the vineyard. The winemaking at Chateau Pimpine is under the
direction of Jean-Pierre Amoreau & his son Pascal. They apply the same
biodynamic methodology at Pimpine with stunning results. The vineyards
are located between Saint Emilion & Saint Cibard—the same plateau as
Saint Emilion & Pomerol. The vineyards are 110 meters above sea level &
the soil consists of clay, flint & limestone. The Chateau overlooks the
Dordone Valley, once known as the “Plateau of Wonders” due to the
exceptional wines produced there. Making naturally elegant, high quality
Bordeaux has been a way of life for the Amoreau family for four centuries.
http://www.chateau-le-puy.com/
Pruning Method: Single or double Guyot
Clay & Limestone
Chateau Pimpine 2005:
Yields: 30 hl/ha
Age of Vines Average 50 years
Vinification: Grapes are had harvested in small baskets & completely
destemmed before they are pressed. The wine is aged in large 3,200 liter
tanks.
Pairing
Roasts, hearty chicken dishes &
aged cheeses.
Tasting Note: Ruby in the glass with light orange highlights. Red currant &
ripe plum flesh dominate the nose. The palate is a supple & thoroughly
enjoyable expression of Bordelaise red & black berry fruit. The wine
finishes with elegant tannins & moderate acidity.
$338/cs; $321/3cs; $304/5cs; $287/10cs
Puy
Bordeaux Côtes de
2005
Chateau le Puy
Red
BORDEAUX
Certified Biodynamic (Demeter)
Varietals
Sauvignon & 1% Carmenère
Soil
Clay, flint & limestone
Age of Vines Average 50 years
Pairing
Roast, fowl, grilled beef & lamb,
hearty stews & chicken dishes.
Jean-Pierre Amoreau & his son Pascal make pure & elegant biodynamic
wines on twenty-five hectares of fifty year-old vines. Jean-Pierre & Pascal
are the 15th generation of winemakers in the Amoreau family. Chateau le
Puy is located between Saint Emilion & Saint Cibard & it is on the same
plateau as Saint Emilion & Pomerol. The vineyards are 110 meters above
sea level & the soil consists of clay, flint & limestone. The Chateau
overlooks the Dordone Valley, once known as the “Plateau of Wonders”
due to the exceptional wines produced there. Making naturally elegant,
high quality Bordeaux has been a way of life for the Amoreau family for four
centuries.
Pruning Method: Single or double Guyot
http://www.chateau-le-puy.com/
Chateau le Puy Rouge 2005
Yields: 30 hl/ha
Vinification: Grapes are had harvested in small baskets & completely
destemmed before they are pressed. The fruit undergoes a free-air
fermentation for 2 to 4 weeks in cement tanks. The wine then rests for two
years in large oak casks & barrels. The wine is racked occasionally, thus
making filtration unnecessary.
Tasting Note: Deep ruby in the glass with a round red rim. The nose is rich
with plum, blackberry, crushed cherry & notes of limestone framed by a
judicious note of oak. The palate is loaded with bright red & black fruit,
pounded stones & supple tannins. This is exceptional Bordeaux.
Clos des Camuzeilles
$215/cs; $204/3cs; $194/5cs; $183/10cs
Laurent Tibes makes terrific wine on the smallest vineyard site in HautFitou. Clos des Camuzeilles has been a family run vineyard for 150 years &
possesses low yielding ancient vine Carignan, Muscat d’Alexandrie &
Grenache Noir. Located in the mountains, the cooler climate combined
with eastern exposures allows the grapes a longer hang-time & that
translates into an outstanding combination of concentrated bright fruit
components etched with a dynamic minerality. The vineyards are
surrounded by garrigue & the Mediterranean terrain are enlivened w/ the
scent of thyme, rosemary, lavender & juniper. Laurent crafts wines that are
a pure expression of the vine & the soil in which they thrive.
Varietals
75 year-old Carignan
Carignan 2008:
Soil
Yields: 25 hl/ha 3200 bottles annually
VdT
2008
Carignan
Red
LANGUEDOC
Limestone, Schist & sand
surrounded by wild garrigue
Pairing
Leg of lamb, grilled meats, hearty
pasta dishes, aged cheeses &
artisan paté.
Vinification: hand harvested, indigenous yeast & the wine is fermented for
over a month in stainless steel. 50% of the blend is aged in large old oak
barrels while the rest is aged in tanks. The wine is aged for ten months
before it is bottled without fining or filtration.
Tasting Note: Nearly black in the glass with a deep purple core. This wine
possesses lovely aromas of cassis, blackberry liquor, baking chocolate &
blueberry notes. Creamy black fruit & pounded stones dominate the palate.
Well-integrated tannins & silken acidity make this a wine for enjoying in its
relative youth.
Clos des Camuzeilles
$383/cs; $363/3cs; $344/5cs; $325/10cs
Laurent Tibes makes terrific wine on the smallest vineyard site in HautFitou. Clos des Camuzeilles has been a family run vineyard for 150 years &
possesses low yielding ancient vine Carignan, Muscat d’Alexandrie &
Grenache Noir. Located in the mountains, the cooler climate combined
with eastern exposures allows the grapes a longer hang-time & that
translates into an outstanding combination of concentrated bright fruit
components etched with a dynamic minerality. The vineyards are
surrounded by garrigue & the Mediterranean terrain are enlivened w/ the
scent of thyme, rosemary, lavender & juniper. Laurent crafts wines that are
a pure expression of the vine & the soil in which they thrive.
Varietals
Total Production: 15/20,000 bottles
Fitou
2005
Grangette
Red
LANGUEDOC
60% 35 year-old Grenache Noir &
40% 75 year-old Carignan
Soil
Limestone, Schist & sand
surrounded by wild garrigue
Pairing
Hearty stews, Cassoulet, leg of lamb,
grilled artisan sausages.
Fitou Grangette 2005:
Yields: 25 hl/ha
Vinification: hand harvested, indigenous yeast and no sulfites. Aged in
large format old oak barrels for 24 to 36 months. It is bottled without fining
or filtration.
Tasting Note: Deep purple in the glass w/ lovely aromas of cassis, cedar,
coffee, blackberry & blueberry that intermingle in beautiful complexity.
Well-integrated tannins give this red excellent aging potential, or enjoy now
after a quick decanting.
$264/cs; $251/3cs; $238/5cs; $224/10cs
Escoda Sanahuja
2005
Coll del Sabater
red
Practicing Biodynamic (MBWG &
PVN)
Varietals
Cabernet Franc & Merlot
Soil
Clay & calcareous vineyards
covered by a layer of vegetation
Age of Vines 6 to 80 year old
vines
Pairing
Grilled beef, roast lamb, goat,
venison, cured meats, aged
cheeses & hearty stews.
Joan Ramón Escoda & Carmen Sanahuja began making wine in ’97, using
organic farming methods. In ’03 they took it one step further by farming
biodynamically & for they last few vintages they have added no sulfites to
their wine. Their 6 hectares of vineyards are surrounded by four hectares of
olive & fruit trees & pastures for their livestock. This is a completely selfsufficient farm that is run by two dedicated & hard working individuals.
They are currently members of the Mediterranean Biodynamic Work Group
as well as the association for Natural Wine Producers (abbreviated to PVN
in Spanish). Their methodology is to respect the terroir & fruit to the
maximum with the least amount of intervention.
http://www.celler-escodasanahuja.com/
Coll del Sabater 2005:
Yields: 35 hl/ha
Vinification: Grapes are hand harvested, hand sorted & cold soaked
before they are gently pressed. Only indigenous yeasts are used & the wine
rests in new French oak for eight months before it is bottled. This wine
sees no filtering & is stabilized naturally.
Tasting Note: Deep blue black in the glass with a dark purple rim. The
nose is loaded with black berry ink scents backed by pounded stones. The
palate is a muscular expression of concentrated ripe fruit & powerful
mineral components hewn to cool smoky flavors of oak. Elegant &
massive, Coll del Sabater will age gracefully for decades.
$342/cs; $325/3cs; $308/5cs; $291/10cs
Tournelle
Macvin du Jura
NV
White
town of Arbois.
ORGANIC (ECOCERT)
Varietals
Trousseau
Soil
Macvin du Jura:
Heavy Clay
Age of Vines
Pairing
Good before dinner or after dinner, or
with desserts with apples.
Vinification: This is a "Vin de Liqueur" with 180 to 220 grams of residual
sugar. It is made of:
33% Marc du Jura (home distilled)
66% Chardonnay juice
The Marc that has been aged 3 years in barrels and the Chardonnay juice
are mixed. Still racking 12 hours after they are mixed, the next day. Aging
for 24 to 36 months in barrels. Bottled without filtering and without sulfites.
$196/cs; $186/3cs; $176/5cs; $167/10cs
Plageoles
Gaillac doux
2006
Muscadelle
Sweet/Semi-Sweet
SOUTH-WEST
Practicing Organic
Varietals
Muscadelle
Soil
Schist & Clay
centuries old approach to winemaking. Robert researched & replanted
over a dozen varietals (7 in the Mauzac family alone) indigenous to Gaillac
that had vanished. The Plageoles are one of the oldest winemaking
families in the AOC & they are thoroughly invested in retaining the
traditions & quality that this oft-overlooked AOC is now being universally
praised for. The terroir in Gaillac is made up clay, limestone, sand & silex
soils. Gaillac receives more sunshine than Bordeaux & is graced by a cool
maritime climate. Bernard & his wife Myriam are keeping ancient
winemaking traditions alive by crafting organic wines from nearly forgotten
indigenous varieties. On ten hectares they farm Mauzac Vert, Mauzac Noir,
Ondenc, Duras, Muscadelle, & Prunelart. To drink the wines from
Plageoles is to experience the fruit & terroir of living history.
Age of Vines 40-60 years
Pairing
With foie gras, custard, fruit tarts
& pies, chocolate desserts, dried
fruit & aged cheese.
Muscadelle 2006:
Yields: 15 hl 3,000 bottles
Vinification: Traditional Winemaking.
Tasting Note: Very rich notes of honey blossom on the nose. The palate is
loaded with apple, dried apricot, quince paste with a flowering honey
finish.

Guillot-Broux Guillot-Broux - Jenny and Francois Selections

Transcription

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