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“Every region needs an Yves,” writes Wink Lorch, a friend of Chambers and the author of the priceless book, Wines of the French Alps. In her section dedicated to the winemaker, Yves Duport, Wink tells her audience to “expect the unexpected” when tasting his wines from Southern Bugey - and so that is what I did. Today, I have a new favorite winemaker, and can confidently say, “Every wine lover should drink Yves Duport.”
Since its arrival earlier this year, I’ve enthusiastically praised the Céline 2020 Vin de France from Duport, a wine that balances, better than any I’ve tasted before, on the border between rose and red. It is a delicious blend of 40% Chardonnay, 40% Gamay, and 20% Mondeuse. Frankly, it depends on how the drinker chooses to use the bottle that ultimately decides what type of wine it is (how cold it is served, what it is paired with, if it is brought to the beach, or if it is eaten at the family table, etc). Have you had a wine like this before? I say this rather frequently about my affordable, drinkable favorites, but I always mean it: you’ll regret not buying more of this, so grab extra. You’ll thank me.
The color of Yves Duport’s 2020 Céline VDF is a deep rhubarb. The nose is a pungent display of wild fruits - blackberry, cherry, and blueberry. Crisp minty aromas keep the bouquet fresh. On the palate, the wine has flavors of ripe red currants, small plums, and a touch of zingy citrus. A minerally core adds dimension to a fruity, juicy mouthfeel.
Duport is the 4th generation to grow grapes and make wine in his family. According to Savio Soares’ website, “Yves tends to all the vines and sees them through to bottling, preferring to work with nature, the soil and the climate, using no chemicals whatsoever.” He fully adopted organics in 2007, and is practicing more and more with biodynamic methods. His vines can be found around the village of Montagnieu in Southern Bugey, and cover a range of soil types: white marl clay, silica and limestone, and mountain scree of clay and limestone. His grapes are hand harvested. His wines are fermented naturally in the cellar, and see little or no added SO2 at bottling.
On a recent hot and sunny Tuesday, I made a trip to the Savio Soares offices near Madison Square Park in Manhattan to try a couple of Duport wines that I hadn’t yet tasted. Ariel Prince, our Savio rep, introduced me to two thrilling white wines. The first was Duport’s Aligoté 2020 Vin de France. Aligote from the Savoie? Yes, indeed! A far shot from the Aligote we can expect from Burgundy.
The nose of Yves Duport’s Aligoté 2020 VDF is stunning - white flowers, orange oil, and beach grass, sway above a firmer smell of cherry. This type of red fruit is something I detect often in the white wines of Savoie, which is a feature I find hard to resist because it is both unusual and enticing. As the glass opens, generous smells of melon and riper stone fruit appear. On the palate, the wine has a touch of salinity with white pepper, apricot, and an essence of that red berry flavor. The structure is the most Burgundian thing about this wine, with a tender mouthfeel surrounding a persistent core of zippy acidity that seems to build long after a sip is taken.
In contrast to this vibrant Aligoté. Le Beaurot 2020 Pinot Gris Vin de France is like an archeological dig. There are so many interesting, delicious features to this wine, but they need to be teased out. Ariel and I spent ten minutes discussing the nuances of this skin-contact white, and I grew fonder and fonder of it with every detail we revealed. To me, a great wine engages the drinker, and this wine wasn’t letting me go. Out of all of Duport’s wines, this is the one that I reflect on most often.
On the nose of Duport’s Le Beaurot 2020 Pinot Gris VDF, there is a beautiful, faint spiciness of golden pear, with hints of salt, almonds, raw coconut flesh and clementines. As the wine opens, wafts of fresh linen, along with mountain herbs and flowers come from the glass. The palate delivers flavors of tart yellow apple, cured lemon, and a light taste of woodsy smoke. The structure is invigorating, with high-toned acidity and a dash of tannic foundation.
The wines of Yves Duport have made a lasting impact on me. I plan to drink them all summer long. They are unique amongst themselves, as well as amongst the many wines I’ve tasted from the French Alps. Thank you to Ariel at Savio Soares for introducing me to this one-of-a-kind winemaker, and opening my eyes to what Bugey can do. Blend white and red grapes to make a border-smashing wine named after your wife? Duport did it. Deliver an exceptional Aligoté, though most drinkers don’t even know the grape is planted in your region? Duport did it! Fashion a skin-contact white that is so compelling that two drinkers in NYC get caught up exploring it, forgetting the other wines on the table? Duport did it!! Incredible wines, made by someone doing his own thing. We can all appreciate that. David Hatzopoulos
**Also, you’ll find the lip-smackingly good Renardat-Fache Bugey-Cerdon offered below. A rose sparkler with just a touch of RS, this wine is for any and all occasions. In stock now!**
Red? Rosé? Who cares - this wine is fantastic! A still wine from Bugey in the French Alps, made from a co-ferment of 40% Chardonnay, 40% Gamay, and 20% Mondeuse. Fruit is harvested in September from biodynamically tended vines (25-30 years of age) planted to calcareous-clay soil. The wine is fermented naturally, spending 3 weeks in stainless steel tanks. The color here is a deep rhubarb. The nose is a pungent display of wild fruits - blackberry, cherry, and blueberry. Crisp minty aromas keep things fresh. On the palate, the wine has flavors of ripe red currants, small plums, and a touch of zingy citrus. A minerally core adds dimension to a fruity, juicy mouthfeel. A steal at this price. For two people, buy four bottles - you'll finish them off in one evening, no doubt. Weighing in at 11.5%, consider this your adult juice box... your serious, complex Juicy Juice. David Hatzopoulos
Not your Burgundian Aligoté, that's for sure! From 25-40 year old vines, planted 250-350 meters above sea level, on soils of limestone and siliceous clay. The grapes are harvested, by hand, at the end of August. Direct press is followed by natural fermentation, spending six weeks in stainless steel. The wine is aged for two months before being bottled with no added SO2. The nose here is stunning - white flowers, orange oil, and beach grass, sway above a firmer smell of cherry. This type of red fruit is something I detect often in the white wines of Savoie, and adds to the complexity of the wine. As the glass opens, generous smells of melon and riper stone fruit appear. On the palate, the wine has a touch of salinity, with white pepper, apricot, and a touch of that red berry flavor. The structure is the most Burgundian thing about this wine, with a swishy mouthfeel surrounding a persistent core of zippy acidity that seems to build long after a sip is taken. Such a stunning wine, and from a region not known at all for the grape. David Hatzopoulos
This Pinot Gris comes from 25-40 year old vines planted to limestone and clay soils. Vineyard are 250-350 meters above sea level. Fruit is hand harvested in late August. In the cellar, the grapes are direct pressed, left on the skins for a short while to macerate, and fermented with natural yeasts, staying in stainless steel for six weeks. After two more months of agin, the wine is bottled with no added SO2. The color here is the classic, orange/pink color of skin-contact Pinot Gris. On the nose, there is a beautiful, faint spiciness of golden pear, with hints of salt, almonds, raw coconut flesh and clementines. As the wine opens, wafts of breezes fresh linen along with mountain herbs and flowers come from the glass. The palate delivers slim flavors of tart yellow apple, cured lemon, and a faint taste of woodsy smoke. The structure is invigorating, with high-toned acidity and a dash of tannic foundation. I found myself contemplating this wine a lot. It is perfect for those who like to sit around a table and ask their fellow drinkers, noses deep in the glass, "What are you getting?" This little bit of effort reveals a wine of great character, with a delicious drinkability. David Hatzopoulos
What a rosé! This charming, low-alcohol sparkler hails from the tiny appellation of Bugey (across from the Mont du Chat in Savoie). A touch of residual sugar gives this sparkling some weight, and makes it dangerously easy to pair with food. Last night I made spicy falafel, with extra cayenne, chopped garlic, and cilantro. The bubbles here cut through the fried, oily crunch of the chickpea fritters, and that touch of lovely residual tamed the heat. From organically grown, hand harvested Gamay (70%) and Poulsard (30%) . The nose is complex, with its own unique earthiness. The fruit character of a good tomato, just under-ripe, on the nose, along with classic rose scents like airy, strawberry mousse, seaside grasses, lemon zest, and limestone. The palate has a fresh, crushed watermelon flavor, ripe red cherry, and a dark mineral core, which extends through the wine's excellent, long finish. The bubbles here start prickly but quickly soften on the tongue, and after a day open, it still has considerable sparkle. Residual sugar supports the layers of this wine, and add a density to the palate that balances the effervescence. Start today, but you'll be drinking this all year round. David Hatzopoulos