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Anjou last year, Vin de France this year (the mystery of the Appellation board!), this is Chenin Blanc from Anjou, whether or not it's on the label. Dense, and crystalline, witn mint flower and and cooked apples on the nose, a touch of honeysuckle and vanilla on the palate. Stones, herbs, and a touch of refreshing salinity in the super long finish. This is truly a young wine, and a big expression of Chenin. A fascinating bottle to have over several days. One really gets the sense that this young Thomas Batardiere is getting very comfortable and connected with his vineyards.Drink now with a proper decant or put it away for a while! Eben Lillie
The Batardiere Clos des Noels is a beautiful Cabernet Franc with vibrant red fruit and light body. Red floral notes are followed by ripe strawberry and cherry with a hint of pine needle on the nose. The wine is more earthy on the palate with some tannin and bright, fresh acidity.
* This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
Le Clos Guillot is a beautiful south-east facing vineyard, just east of the town of Chinon, above the Clos de l'Olive and adjacent to Le Chêne Vert. The upper slope of the parcel is clay over limestone (the lower part has sand and gravel over the rock, which permitted a tiny separate production from franc de pied vines, now mostly deceased) and the vines are young, planted from 1993 to 2000. Fermentation in wooden cuves, 12 months of aging in two to five year-old barriques, 9 additional months in unlined cement vats. We have been buying this wine since it's first production in 2000 – it's one of the most elegant and Burgundian of Chinons. In 2014, the Baudrys produced superb wines with perfect balance and lovely, pure fruit. Their precise vinifications, matched to each different terroir, with no new oak, minimal sulfur, and elevage of the right length and in the right barrel, foudre or vat, gave elegant and delicous results. The 2014 Clos Guillot is a black/purple color with red rim, showing intense aromas of red currant, boysenberry, blackberry, fines herbs, citrus and stone with hints of dark chocolate and musk. The palate shows bright, lush, sappy red and black fruits with bright acidity lifting the flavors and coating the palate with citrusy red fruits, saline minerals and wet stone. Beautiful wine! Case quantities are possible, but don't delay. DL
The Baudry Chinon "Domaine" is always one of our favorite reds from the Loire Valley and it's a sensational value as well. All Cabernet Franc of course, a blend of 75% from a parcel in St. Louans, where the thin clay/limestone soils give earthy well-structured wines, with 25% from gravel soils near Cravant, giving supple fruit and freshness. Organic farming, wild-yeast fermentation, aging in 5 to 10 year-old wooden vats and casks with minimal added SO. The 2014 "Cuvée Domaine" was a sensational wine and really built to age, while the 2015 is a bit more round and forward, and even more delicious for current drinking. The wine shows a deep red/black color and beautiful aromas of ripe red and black fruits with hints of earth, roast meat, black pepper and violet. The palate is dense and sapid with supple strawberry and blackberry liqueur and mineral flavors lifted by bright acidity. The fruit is quite ripe but the wine is well balanced at 12.5% alcohol. This is a superb "Domaine" that is a bit less structured than the 2014 - it's delicious now and will be singing in 2027 as well. Highly recommended. David Lillie
Le Clos Guillot is a beautiful south-east facing vineyard, just east of the town of Chinon, above the Clos de l'Olive and adjacent to Le Chêne Vert. The upper slope of the parcel is clay over limestone (the lower part has sand and gravel over the rock, which permits a tiny production from franc de pied vines) and the vines are young, planted from 1993 to 2000. Fermentation in wooden cuves, 12 months of aging in two to five year-old barrels, 9 additional months in unlined cement vats. We have been buying this wine since it's first production in 2000 – it's one of the most elegant and Burgundian of Chinons. The 2015 Le Clos Guillot is absolutely beautiful, showing elegant aromas of blackberry liqueur, violets, stone and roast meat, a bit darker than Les Grézeaux, lovely and ethereal. The palate is dense and silky with blackberry and black raspberry fruit, ripe and sapid, perfectly balanced and bright with a firm mineral core. The finish is long and pure. While this is beautiful now, cellaring of seven to ten years should reveal a profound mature wine, then drink until 2035+ David Lillie
From 60 year-old Cabernet Franc vines on a gravel soil over sandy clay and limestone at the bottom of the hill of Sonnay in Cravant. Aged 12 months in 3 to 5 year-old barrels. Dark black/purple color with quite floral blackberry and strawberry aromas, with a bit of earth, spice and citrus. Very silky and supple on the palate ("We don't extract anymore" said Matthieu) with stony black fruits, meaty, chalky and long. Good acidity in the finish with graphite and velvety black fruits, quite elegant and closer to the 2014 in style than the other cuvées. This is a lovely "Les Grézeaux" and is highly recommended for early drinking or ten to fifteen years of cellaring. David Lillie
From a tiny parcel in La Croix Boissée, with 15 to 25 year-old Chenin vines on thin sandy clay soils over limestone. Slow fermentation in 500 liter tonneaux until "sec" - under 2 grams per liter of residual sugar. The 2016 shows aromas of green pear, citrus, almond, lime-flower and stone, more subtle than the riper 2015. The palate is dry and elegant with almond and white fruit flavors backed with firm acidity and mineral flavors. This is an stylish young Chenin Blanc that will accompany any mild-flavored seafood dish, or cellar ten to fifteen years for a more complex experience. David Lillie
From 25 to 30 year-old vines on gravel and sandy soils over clay near the Vienne river. This "basic" cuvée from Bernard and Matthieu Baudy has gotten more and more "serious" as the vines age, giving a wine that is delightful to drink young, but that shows surprising complexity and mineral character as well.The nose is full of dark cherry, raspberry, bell pepper, crushed violets, and a touch of graphite. The palate is fresh, yet elegant, with a core of plush dark forest fruit with an underlying layer of herbasciousness and that wonderful Cab Franc pyrazine quality. A knockout wine to pair with roast chicken. This is drinking very well now, but I wouldn't hesitate holding onto it for a few more years.
! Pierre-Olivier has made a simply delicious Touraine Sauvignon Blanc again in 2016 - it's a great value for everyday drinking, and it would be fun to put some away a few years as well! The wine shows a pale bronze color with aromas of ripe pear, lime flower, gingerbread and honeysuckle, really lovely. Dry but with lovely ripe pear and apple on the palate framed in firm acidity, with stone, saline mineral flavors and candied fruit in the finish. There's a lot of character in this inexpensive wine - enjoy by itself or with any fish, chicken or white meat dish, great with goat cheeses and Asian foods as well, DL
Tasted twice in February 2016 and 2017, the 2011 Les Perrières has impressed both times with it's structure and complexity, showing dense, deep earthy red fruits with meaty and herbal notes. There is ample tannin for aging, but there is good ripeness that opens up nicely with decanting. This superb Bourgueil will accompany grilled pork and beef and full-flavored cheeses. Decant 3 to 4 hours in advance if serving now, or cellar - best perhaps 2020 to 2030. DL
From 30 to 45 year-old vines on beautiful clay/limestone terroir in Saint-Louans, on slopes above the Vienne. The 2011 Saint-Louans received 30 months of aging in used barrels. This is an elegant wine, very marked by the limestone and rounded nicely by the extended aging. The aromas are complex and lovely with slightly spicy red fruit and earth tones. The palate is balanced with delicacy and power, indicating long aging potential. Carafe if drinking now, best perhaps 2025 - ?
The Clos Sénéchal is a south-facing mid-slope vineyard, with soils of clay and limstone over the Turonian limeston bedrock. The vines are 35 to 50 years old, replaced slowly by massale selection. The grapes are hand-harvested into 20 kilo crates, there is a three-week alcoholic fermentation with wild yeasts, no added SO2. Two year elevage in Grenier foudres with minimal SO2 added before bottling. The 2014 is a superb example of Clos Sénéchal showing a deep red/black color and aromas of ripe blackberry and cassis with earth, violet, pepper, spiced citrus and animal notes. The palate is deep and ripe with fantastic density of fruit but perfectly balanced with firm acidity at only 12.5% alcohol. There is a fine-grained, intense texture with pure black fruits, earth, graphite and dark chocolate that continue in the long, focused finish. This is a wine of earth and elegance that is enjoyable in its youth, decanting advised - or hold for 5 to 8 years, perhaps best 2025 to 2040 and beyond. Save your money on C*** R******* and put some Clos Sénéchal in your cellar!
One of our favorite Loire reds, the Breton Nuits D'Ivresse is a selection of old vines on terroirs of clay and limestone. The wine is vinified, aged and bottled without the addition of sulfur, preserving it's lovely fruit aroma. The 2014 Nuits d'Ivresse is simply sensational, showing the depth of fruit, balance and elegance of this great vintage for Loire reds. The wine shows a dark red/black color and gorgeous ripe aromas of strawberry and blackberry liqueur, a bit of musk, damp earth, violet and citrus peel, quite lovely and fresh. The palate is quite dense with meaty ripe berry fruit lifted by bright acidity and herbal notes. The finish is refreshing and long with black fruits, mineral flavors and citrusy acids. Serve cool - absolutely delicious now or cellar five to ten years. Epaulé Jeté! David Lillie
This delicious Bourgueil is from young vines on clay and gravel soils over limestone, harvested by hand into small baskets and vinified to extract the primary aromas. Trinch is particularly yummy in 2015, a sunny vintage bringing wines with lush, supple fruit, and a bit less acidity than the norm. The color is dense red/black with deep aromas of blackberry, violet and bitter chocolate with a hint of roast meat. Intense black fruits on the palate with earthy, saline minerals, musk and citrus, very supple and ripe with a nice bright finish. This is a great thirst-quenching Bourgueil to serve cool with charcuterie, roast chicken, pork and full-flavored cheeses.
This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
We're big fans of the Caslot family at Domane de la Chevalerie, who make soulful Bourgueils from organic vineyards on their varied terroirs. The Chevalerie vineyard is on mid-slope Turonian limestone with clay and alluvial sand and gravel topsoils, rich in silex; the vines average about 60 years of age. The lovely 2012 Chevalerie shows vivid aromas of berry liqueurs, bitter chocolate, earth and brown spice. The palate is dense and supple with ripe blackberry, cocoa, earth and mineral flavors balanced by cool acidity. The finish is long and lush with blackberry, prune, citrus and saline minerals. This is a lovely old-school Bourgueil to drink over the next 15 years - delicious now perhaps best from 2020 to 2025.
The Chevalerie "Diptyque" is from sand and gravel soils in Bourgueil, producing a wine to drinkyoung, served cool - 100% Cabernet Franc, of course. The 2014 is particularly good, with lovely aromas of black raspberry and strawberry with hints of violet, pepper and earth. The palate is balanced and pretty with supple raspberry/strawberry fruit in a bright frame, typical of this excellent vintage for Loire reds. Serve a bit chilled with charcuterie, chicken and pork dishes and mild cheeses. DL
The Domaine du Closel "Caillardières" is a demi-sec Savennières that we have enjoyed immensely in the past - we're glad to see it back in the US and we can't wait to try it! "The grapes are harvested later ; the berries are golden, producing wines with aromas of baked apple, exotic fruits, raisins and toasted almonds. That terroir gives the wine a very silky texture, characteristic of these sandstone schist parcels. This wine is vinified and aged in barrels (French oak, 12 months) and reveals through natural micro-oxygenation this slightly bitter aftertaste that will give an interesting body to the wine. Rather smooth on the palate this wine has character. It pairs very well with artichokes or asparagus, other vegetables difficult to pair with wine. It is also popular with sweet and savory dishes such as veal stew with orange, monkfish with honey and cider vinegar, roasted pork with pineapple." - from the Domaine du Closel website.
The 2015 Clos du Papillon has just arrived in NY - it promises to be a great vintage for this wonderful Savennières, certainly one of the top wines of the appellation. We will post a tasting note ASAP, meanwhile here is information from the domain's website: "The Clos du papillon is a small valley at mid slope, beautifully exposed southwest to the light of the Loire. There are schist, rhyolite but also quartz. The topsoil layer is very shallow (60 cm) which provides excellent drainage for rainwater. The vine growing conditions are difficult, forcing it to develop its roots deep in the rock cracks to draw nutrients. The climate in that parcel allows for a level of highly advanced maturity. With grapes that concentrate aromas under the action of Botrytis. The Clos du papillon is harvested in two selections : The first selection during the « Fresh Fruit aroma » period and the second one later with some botrytis during the « cooked fruit, quince and smoked aromas » period. Both selections are put in barrels and assembled 16 months later. The wine then remains a few months in vats. This assemblage of the two styles of grapes results in a full bodied wine, with a citrus finish on very first attack, followed by sensations of ripe and exotic fruit with a very distinguished touch of bitterness or toasted almonds on the finish. The long aging on the lees gives it a nice smoothness. The « brandy » nose is characterized by aromas of evolution. The body and the very long finish make the Clos du Papillon a gastronomic wine to accompany lobster, scallops, smoked fish, Turbots, Saint Peter. It is also interesting with delicate white meats such as veal or capon, along with truffles or mushrooms. Classic mountain cheeses like old Salers, or 5 to 6 years old Comté are equally delicious with this great Savennières."
2015 is a beautiful vintage for the superb Savennières of Domaine du Closel. La Jalousie shows subtle, complex aromas of citrus peel, pear, almond, stone , lime-flower and honeysuckle which follow through on the perfectly balanced palate. The fruit is lush and ripe but there is great acidity and minerality as well - the wine is elegant and very delicious in its youth, - serve with fish in sauce, scallops, monkfish, chicken in sauce and mild cheeses. Lovely wine! DL
The Chateau de Coulaine has been in continuous production since 1300 (AD, that is) and is now directed by Etienne de Bonaventure who took charge in 1988 and quickly converted the domaine to organic and Biodynamic agriculture. Only available in the US at Chambers Street, the 2014 La Diablesse (named after Marie Madeleine de Vassé, Marquise de la Rochebousseau, known for her nasty temper and the murder of her brother-in-law in the time of Louis the Fifteen) is a beautiful old-vine Chinon from clay/limestone and sandy clay soils near "Les Picasses." The wine shows the beautful fruit and perfect balance of the 2014 Chinons, with a bright red/black color and aromas of ripe raspberry with violet and spice, quite cool and vivid, with hints of earth and musk. The palate is dense and ripe but not at all heavy, at 12.5% alcohol, showing elegant red and black fruits with hints of menthol, graphite and earth; ending with firm acidity and mineral flavors in the long finish. This is a very pretty Chinon showing great depth and balance from the 40 to 80 year-old vines. Decant a few hours if drinking now, and serve a bit cool, best 2022 - 2032. Beautiful wine! David Lillie
The Dauny Family has been farming vineyards in Sancerre since 1683, with Nicole and Christian Dauny being the 12th generation to make wine in this famed appellation. The vineyards were converted to organic agriculture in 1964 and the Daunys strive to work as naturally as possible in the vineyard as well as in the cellar. The rosé Pynoz comes from younger vines of Pinot Noir, and is quite a rich, full-bodied and textured expression of rosé. Dominated by red-fruit, strawberry, and under-ripe raspberry, there is a touch of herbaceousness and an underlying stony minerality that balances the wine. Oskar Kostecki
This offering from Deboutbertin is 100% Grolleau from a parcel on Schiste and sandstone, from vines that were planted in 1950. The vineyard is tiny, at 25 ares (a bit more than a half-acre), and yields are quite low, at about 20hl/ha. The 2015 is a bit more elegant than the previous vintage, with really fine tannin and a long finish. There's a hint of "barnyard" on the nose, with plenty of the vibrant fruit on the palate, and though it's relatively dark in the glass, at 10.5% alcohol, it's super easy to drink! Serve with a slight chill. Eben Lillie
This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
Fresche bubbles! This is a blend of Cab and Grolleau, with no dosage. There's very subtle amount of fruit here, but it betrays it's rosey hue and drinks more like a sparkling white, with more stones and minerality than red fruit. It's totally dry, and refreshing, with a bit of structure in the back palate. All in all, a fantastic sparkling option for only $15! Eben Lillie
"A Rosé Can Bloom in Winter, too" said Eric Asimov in the NY Times (Jan 26, 2011) and the Fresche 2016 Rosé de Loire is the perfect candidate. 50% Pinot Noir and 50% Grolleau, organic farming, wild yeast fermentation. Beautiful aromas of ripe raspberry, peach and rose with a hint of spice. The palate is lush and dense with raspberry and red currant liqueur backed with firm acidity and mineral flavors. The finish is long and lovely with ripe berry fruits and citrusy acids. This full-bodied rosé is insanely delicious and a great value. Serve with pork chops, roast chicken, middle eastern foods, salads and cheeses or just sip by itself. DL
Guy Bossard is one of the heroes of French viticulture, having rejected modern chemical farming upon assuming the family estate, becoming certified organic in 1972, then progressing to Biodynamic farming in 1996. And this in a region where there was little recognition or financial reward for his intense work and the higher quality of his wines. Happily, Guy has been an inspiration for many growers in the region and is still producing superb wines, while in semi-retirement, with his new associate Fred Niger Van Herck. The Domaine de l'Ecu 2015 "Granite" is particularly outstanding. As usual with this cuvée it's a bit musty and closed when first opened — decanting is advised — followed by aromas of lemon peel, dried pear, wet stone and lime-flower with hints of almond and petrol. The palate is dense and very long in this ripe vintage with intense stony flavors, pear, citrus and anis. A bit more open and accessible than some vintages of Granite but with ample structure and acidity for aging — perhaps best 2020 to 2029. Serve this summer with oysters, cod and sole, then with richer dishes after the wine matures. Bravo to Guy and Fred!
13.9% alcohol with 20 grams of residual sugar. A superbly elegant Vouvray that is drinking beautifully now. Subtle and lovely exotic fruit, citrus and honey aromas with hints of red fruits (reminiscent of the Chidaine "Les Bournais"). The palate is perfectly balanced with great acidity and mineral character holding up the sweet fruit. A great apéritif, or serve with lobster or perhaps with a great mild cheese or lemony desert... Highly recommended.
11% alcohol and 160 grams of residual sugar. We'll spare you the breathtaking prose, but judging from prior vintages, this should be a sensational and long-lived wine..... This was a stunner. So rich but with killer cut from the acidity. Tropically fruity and ripe with some light minerality. Holding so much in reserve. A toddler of wine that will be hitting .360 one day. LF
A delicious demi-sec Chenin Blanc from Alain and Christine Bore! Honey-tinged and luscious on the nose with baked peaches, mango, pineapple, lime zest, heather, red delicious apple skin, and tangerine. Mellow and round on the palate, but balanced with exotic tropical fruits, lemon meringue, salty pineapple, honey, and Marcona almond. Tropical fruit and grapefruit endure on the finish, along with a sweetness that is never cloying. Pair with all kinds of dessert, but a summery fruit tart would be best! Tim Gagnon
Upon visiting Fernand Girard back in the early 90s we were happy to find someone who harvested by hand and fermented with wild yeasts - a rarity in Sancerre at the time and still sadly in the minority today. More than 20 years later we are still happy to feature the Sancerre produced by Fernand and Alain Girard, coming from their 2.5 hectare plot on a steep slope in Chaddoux on stony clay over limestone soils. The 2016 shows a bright pale gold color with aromas or pear and quince with hints of exotic fruit and lime-flower. The palate is a nicely balanced blend of mineral flavors with citrus and white fruits, with good density and firm acidity. This is a classic Sancerre in a more mineral style that will accompany a wide variety of seafoods, chicken dishes and white meats, and it's a good value as well.
If you have a sweet tooth, this Chenin is for you! Bonnezeaux is one of a few sweet wine appellations in the Loire Valley, where grapes are required to be over-ripe, and are sometimes affected by noble rot. "Le Malabé" has about 130 grams of residual sugar, but I honestly thought it was about 80g when I first tasted this wine, thanks to the high acidity and the ample minerality that the schiste soils provide. Just bringing the wine to the nose, one is greeted with honey, quince and with some subtle sweet spice aromas that tickle the senses. On the palate, it's dense, ripe and absolutely delicious. Francois from Grandes Vignes mentioned to me that 2013 was OK for reds in the Loire, very good for their dry Chenin Blanc, and exceptional for the sweet wines. Case in point! Drink now if you're craving sometime sweet, or age for decades. Eben Lillie
This Brut Nature from Domaine les Grandes Vignes is a blend of Gamay and Groslot in Biodynamic farming, naturally vinified with zero sulfur added. Dark pink garnet color; lovely aromas of red currant, candied strawberry and violets. Soft bubbles with ripe red currant and berry fruits - quite rich but dry and balanced, really delicious! Serve as an aperitif or with a meal - perect at a picnic with chicken or veggies. Bravo to the Vaillant family for great farming and natural vinifications.
From 80 year-old vines in "Petits Monts" and "Grand Monts" towards the top of the slope above Benais, facing roughly south-west, clay over Turonien limestone (tuffeau, craie micacée). This is the terroir giving the most elegant and age-worthy Bourgueils. 18 month elevage ; 40% in cuve inox, 20% in one new 400 liter barrel, 20% in one-year and 20% in two-year old barrels, assembled two months before bottling. Tasted in February 2016, the wine was fairly closed and tight, with deep, pure black fruits and perfect balance. This will be a sensational mature wine, best to wait eight to ten years, or more, then drink until 2040.
Tasted February, 1997: "50 grams per liter residual sugar, 5.65 gr/l acidity. Big creamy, lemon, herbal, honeyed aromas, full on the palate with great acidity and length, perfect balance, will keep" Subsequent years have confirmed the unique character of 1996, a vintage with good ripeness but with very high acidity giving medium-bodied wines with superb elagance and freshness. While drinking beautifully now, this wine will keep for a long, long time...
A great vintage for Huet's sweet wines — lacking the high sugars of 1997 but ripe enough and with perfect acidity which will carry them a long way. The Le Mont 1er Trie is just beginning to open up and would be great fun to drink now, but better yet, put it away for another 20 years and find a reason for living! 67 gr/l RS, 5.9 gr/l acid, 12.5 % alc. ("de très longue garde" says the Huet website!)
Forward and open which is unusual for Constance. Beautifully knit palate and very long with exceptional purity and at least 75 years ahead of it. DL
85 grams/liter RS, 12.8 % Alc 50% Passerillage, 50% Botrytis. A lovely, balanced Moelleux that will age nicely, peak drinking probably 10 to 30 years away. Yummy now if you can't wait, a great wine.
2015 Le Haut Lieu Moelleux: 12.5% alc, 45 gr/l RS. A very graceful wine. Ripe mango, pineapple stalk, candied grapefruit peel, lychee, and a hint of wool rise from the glass. The palate perfectly balances opulent fruit and sweetness with bright acidity and a scintillating texture. Although approachable now, it'd be great in 5-7 years. Tim Gagnon
*This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.Le Haut-Lieu—The original Huët vineyard is nearly 9 hectares. It has the richest soils of the domaine’s three crus—a deep limestone-clay—and the wines are generally the estate’s most approachable. In some vintages, small quantities from nearby estate parcels may be added to Le Haut-Lieu." 2015 Le Haut Lieu: 13% alcohol, 6 grams/liter RS, 5.6 gr/l acidity.
L'Appetillant is the Joussets' sparkling Montlouis, 100% Chenin Blanc, Champagne method (or should we say "Methode Traditionelle") made with no sulfur and no dosage. All cellar functions by gravity, no pumping, fermentation in one to seven year-old barrels, approximately 12 months on the lees. From 40 year-old vines on sand and silex soils over limestone. This version is absolutely delicious with lovely aromas of pear, lime-flower, stone and caramel, quite subtle and complex. White fruits, creamy citrus and stone on the palate with nice chalky, lemony length. Drink over the next three years. This is a beautiful wine and is highly recommended! This would be a fabulous beginning to a Thanksgiving meal, and will pair nicely with the main course and desserts as well...
Typically made from organic grapes that Lise and Bertrand source from the Loire Valley, this vintage of the Exilé blanc is the result of a literal backpacking/grape harvesting mission that Bertrand went on in 2016, when the vines in the Loire were hit hard by frost and hail in the summer. The blend is Chenin Blanc, Mauzac and Chardonnay, with most of the grapes coming from a little known region called Limoux. There's a density and marked minerality that the Chenin blanc provides, with mid-palate weight of the Chardonnay. Herbal notes, quince, and spice and the subtle oxidative notes come from Mauzac. It's crisp at first, then becomes rounder, with notes of apricot, and citrus. Truly a unique wine! Eben Lillie
Christophe Foucher at La Lunotte makes brilliant natural wines on his tiny estate in Coufy, near our friends at Clos Roche Blanche in Touraine. He practices uncompromising organic work in the vineyard and vinifies without sulfur and bottles by hand.This is a superb Menu Pineau, combining density of fruit with the unusual high-acid character of the grape. From very low-yielding vineyards above the Cher river, near St Aignan. It's a richer style with more skin contact than those of Puzelat/Tue-Boeuf. Christophe transfers his wines from tank into small barrels as soon as the fermentation is under way, where they stay until bottling by hand without filtration. More of an "orange wine" in 2015, the wine shows complex aromas of citrus peel, pear, peach and almond with dried fruits and brown spice. The palate is ripe and full, with firm acidity, showing candied citrus, hay, ripe pear, apricot and stone with white fruits and minerals in the finish. This is an unusual and delicious natural wine - serve with fish or chicken in sauce, full-flavored sushi, and flavorful cheeses. David Lillie
Warning! This wine is not for everyone, but if you like natural wines that are outrageously delicious, complex and full of character, then you will love the Rossignoux 2015. From vines just east of the Clos Roche Blanche in Touraine. Pale gold color. Intriguing aromas of dried pear, quince, ripe melon, hay, lemon confit and white pepper. The palate is dense and ripe with pear, lemon, caramel and mineral flavors backed with firm acidity. The finish is long with citrus and white fuits. Zero SO2 and 100% delicious - another beautiful natural wine from Christophe Foucher! DL
This beautiful Chinon is from 65 to 70 year-old vines in sandy clay soils over limestone in Sonnay, near Cravant. The wine ages for 18 months in old barrels, less than 200 cases are made. The 2014 Ame D'Antan shows a deep black/garnet color with elegant aromas of ripe blackberry and strawberry with hints of violet, prune, citrus and crushed stone. The palate is dense but bright, with a silky texture, showing pure blackberry fruit with earth and licorice with firm mineral acidity. Good length with lingering berry and mineral flavors. Delicious now, it will age beautifully, probably best 2020 to 2030+. Highly recommended. DL
The delicious Chinon Vieilles Vignes of Patrick Lambert is from 55 year-old vines on sandy clay soils over limestone. Hand harvested and fermented with wild yeasts, as are all of Lambert's wines, the Vieilles Vignes gets 12 months of aging in old barrels. The wine shows a deep red/black color and ripe blackberry and strawberry aromas with pepper, earth and citrus. The palate shows earthy blackberry and strawberry compote with prune and bitter chocolate with firm citrusy acids. This is a complex, old-fashioned Chinon that will accompany roast chicken and anything off the grill, served a bit cool. Age for five to ten years for a mature experience. And at $14.99 it's a fabulous value!
The Chinon "Les Deuzelles" from Patrick Lambert is 100% Cabernet Franc from 20 year-old vines on a mix of gravel, clay and sandy soils over limestone. Fermentation with wild yeasts is followed by 6 to 8 months aging in cuve, stainless or cement. Despite being from the very warm 2015 vintage, the Lambert "Deuzelles" is a quite earthy old-fashioned Chinon showing aromas of strawberry, red currant, citrus and earth. The palate is similarly earthy with red fruits, citrus and soil flavors balanced by bright acidity. This is a fabulous value and should be served cool with roast chicken, pork dishes, charcuterie and mild cheeses.
This is Liv's exceptional Cremant de Loire, aged sur latte for 16 months, 100% Chenin Blanc from Schiste soils. It's Extra Brut, but tastes like a Brut Nature...clean and mineral with great density and a long finish. This was a hit when we opened it for an in-store tasting and is a welcome addition to our collection of Loire Valley sparkling wines. Eben Lillie
This fun Vin Mousseaux (the general term for sparkling wine) has gained a following among Liv's neighbors in Rochefort-sur-Loire, for good reason: It's a delicious sparkling Chenin Blanc that is very easy on the wallet. Methode Ancestrale, from mostly younger vines and including grapes from a tiny parcel of old vines (planted in 1950) for extra character. It's dry, with an interesting texture and flavor profile reminiscent of raw honey. For the quality to price, it's pure gold! Eben Lillie
Classic dry Chenin from schist soils up above Rochefort-sur-Loire overlooking the Loire river with the coulees of Savennieres visible in the distance. Liv combines grapes from her oldest vines (planted in 1940) and and her younger 10 year old vines, with great result. There's very pleasant and inviting fruit up-front, and with some time open, the wine reveals an impressive mineral backbone. For only the second vintage of this cuvée, Liv is doing a great job, and we're looking forward to drinking plenty of the Raguenet in the years to come! Eben Lillie
A blend of Cabernet Franc, Gamay and a touch of Grolleau. It's darker hued than many rosés, but totally dry, with a perfect amount of tannin in the finish - very subtle and not mouth coating, more the type you feel at the back of your tongue. With some dark berry fruit and the lovely structure, it's an immediate shoe-in for pairing with food, including but not limited to any of your summer barbecues! Eben Lillie
From a superb hillside vineyard on orthogneiss with clay and quartz stones. A great vintage for Jo's Fief du Breil! Yes, the aromatics are a bit more pronounced than in more austere vintages, and there is more presence of citrus and white fruits on the palate, but the wine retains a superb mineral character and the finish is brisk and very long. Simply a great Muscadet — drinking this alongside the Pepiere Clos des Briords would be a great lesson in the terroirs of the Pays Nantais! Tasted in February 2016, the wine is still youthful although the aromas are opening a bit, with intense minerality on the palate and fabulous length. Delicious now, this will be fabulous in 2025! Brisk enough for oysters and clams, perfect with cod, sole and flounder, complex enough for monkfish and swordfish - hurry down to Blue Moon Fish at the Greenmarket this Saturday!
A beautiful L d'Or that shows the remarkable combination of ripeness, balance and great acidity in the 2010 vintage. This wine was surprisingly open and aromatic when tasted in January 2012 but possessed of perfect acidity and loads of saline mineral flavors, reminding us of 2002.
Vera Cruz is a new cuvée from Luneau-Papin, from 40 year-old vines on a terroir of schistes and gneiss "a deux micas" in Vallet, farmed with organic and biodynamic methods. A wine of terroir rather than fruit, even in the ripe 2015 vintage, the wine shows elegant aromas of pear, grilled almond, stone and citrus. The palate is dense and very mineral, showing more flavor of earth than fruit, with a lovely finish of stone, minerals and white fruit that coats the palate. Perfect now with fine oysters, grilled dorade, sole, cod and scallops with lemon. Or cellar - this wine should be very interesting in 5 to 15 years. Label inspired by Mondrian and the varied terroirs of Muscadet. DL
Chenin Blanc for Thanksgiving is perfect and René Mosse makes among the best! This showed beautifully when tasted last winter, with complex aromas of pear, lime-flower, mint, citrus and stone, with a dense and very mineral palate and fabulous length. Can't wait to try it again.
The Parentière Fraîcheur Iodée de L'Atlantique, which roughly translates as "Atlantic sea-spray" is made from Gros Plant (aka Folle Blanche) grown on gabbro soils near Vallet in the Muscadet Sèvre et Maine region. Domaine de la Parentière is a tiny estate which has been practicing organic agriculture for more than 30 years—the grapes are hand-harvested and fermented with wild yeasts and the wines are never chaptalized, remaining light, mineral and refreshing. The 2014 is a bit softer than usual and shows intriguing aromas of ripe melon, bitter lemon, almond, fresh herbs and stone. The palate is lively and light at 10.2% alcohol with pear, citrus, melon and stone flavors with a fresh lemony finish. This will be very refreshing on a hot day, especially with oysters, prosciutto and melon, terrines, salads and fried fish, etc, etc. Did we say this is an amazing value?
Domaine de la Pépière lost most of their crop to frost in 2016 but was able to produce this excellent Muscadet using grapes normally reserved for the Clisson, Château Thébaud and Monnières-Saint Fiacre cuvées as well as fruit purchased from neighboring parcels, harvested and selected by Pépière. (This is the only wine from Pépière in 2016 except for a small amount of Clos des Briords and Gras Moutons.) The 2016 La Pépie shows classic Muscadet aromas of pear, citrus peel, almond and stone with a bit of lime-flower. The palate is dense, with nice ripeness, balanced with firm stony acidity, with flavors of dried pear, citrus, stone and white pepper and finishing with good length of citrusy acids and saline minerals. This is a serious Muscadet that echos the characteristics of the estate's top cuvées. The domaine lost almost 85% of the crop in 2016, but the small amount of wine they did produce is lovely. Our thanks to Marc, Remi and Gwènaëlle for this delicious and well-priced Muscadet.
For those who want a dryer style wine on Thanksgiving, this lovely Muscadet is opening up nicely and has the right weight and density to match the turkey and sides. (And the superb new 2015 Luneau-Papin "Vera Cruz" would be lovely as well) The Domaine de la Pépière Château Thébaud "Clos des Morines" comes from old vines on a beautiful vineyard sloping down towards the river. The granite here is fissured and permeable by the vine roots which have access to water during dry spells and absorb micro-nutrients along the way. 2009 and 2010 here were among the best of the vintage in Muscadet and the 2012 is outstnding as well from this somewhat difficult low-yielding vintage. More austere than the previous vintages, the 2012 shows subtle aromas of dried pear, herbs, citrus, almond and stone, quite subtle and elegant. The palate has excellent weight and concentration with firm acidity, without the forward fruit of the 2009 - very tight and mineral in style with terrific length. Fabulous served now with oysters, ceviche of cod, flounder and sole, and grilled fish, This should age beautifully for 20 years and more. Highly recommended. Tasted again in December of 2016, this beautiful Muscadet is beginning to open up a bit, with lovely fruit appearing in the aromas and palate, really drinking well, though obviously a wine that will benefit from another five years of aging, best perhaps 2022 - 2030.
The Domaine de la Pépière Château Thébaud "Clos des Morines" comes from old vines on a beautiful vineyard sloping down towards the river. The granite here is fissured and permeable by the vine roots which have access to water during dry spells and absorb micro-nutrients along the way. 2009 and 2010 here were among the best of the vintage in Muscadet and the 2012 is outstnding as well from this somewhat difficult low-yielding vintage. More austere than the previous vintages, the 2012 shows subtle aromas of dried pear, herbs, citrus, almond and stone, quite subtle and elegant. The palate has excellent weight and concentration with firm acidity, without the forward fruit of the 2009 - very tight and mineral in style with terrific length. Fabulous served now with oysters, ceviche of cod, flounder and sole, and grilled fish, This should age beautifully for 20 years and more. Highly recommended. Tasted again in December of 2016, this beautiful Muscadet is beginning to open up a bit, with lovely fruit appearing in the aromas and palate, really drinking well, though obviously a wine that will benefit from another five years of aging, best perhaps 2022 - 2030.
(First produced in 2008, this great Muscadet is made from a three hectare parcel of old massale-selection vines on a slope above the Maine. The bedrock is Granite de Château Thébaud, a fissured rock that allows the vines to penetrate deeply, with ideal thin topsoils of clay, with sand and gravel allowing good drainage.) In 2016 and 2017, vineyards in the Loire Valley were hit with devastating frosts causing losses of 50% to 90% in some areas. Muscadet was particularly badly hit in 2016 - our old friends at Domaine de la Pépière lost 85% of their crop but salvaged enough fruit to make three cuvées - "la Pépie," "les Gras Moutons" and a small amount of the classic "Clos des Briords." Despite the frost damage in the region, quality has been very good for the wines produced - lacking the consistency of 2014 and 2015 perhaps but with some oustanding wines featuring vibrant fruit and bright acidities. At Pépiére, the cuvée "La Pépie" benefitted from the inclusion of much of the estate's old vine fruit, and the "Clos des Briords" is excellent, with good ripeness and firm acidity, perhaps similar to a vintage like 2005. The aromas show more white fruits than usual with hints of citrus and lime flower, backed with the saline and mineral notes always present in the aromatics of Briords. The palate is quite ripe and supple with round white fruits, fresh herbs, lemon confit, almond and white pepper - quite elegant with silky density and structured enough for medium-term aging. The finish is long with lingering citrusy fruits and a nice kick of bitter mineral flavors at the end. Congratulations to Marc, Rémi and Gwenaëlle for producing such a lovely wine in such a difficult vintage. Find some Glidden Point oysters, sole or cod and enjoy now, or hold for 10 to 15 years and serve with crab, langoustines and fish in sauce. David Lillie
This lovely wine clearly illustrates the difference between the granite and gneiss terroirs in Muscadet. Gras Moutons, a great parcel on gneiss with clay and amphibolite stones, produces lovely, classic Muscadet. A wine to drink over the next 5 to 8 years, it has a more herbal and floral bouquet than the granite-based wines and the palate, although refreshing and bright, is softer and more open. In 2016 the majority of the grapes were lost to frost, but the portion that remained made a beautiful wine showing pretty herbal, citrus, and white fruit aromas. The palate is elegant and bright with pear, quince, lime-flower and lemon backed by silky lemony acidity and mineral flavors. Perfect with oysters, mild flavored fish and chicken dishes and goat cheeses. David Lillie
Another outstanding Vouvray from our friends François and Julien Pinon in Vallée de Cousse, the 2015 "Trois Argiles" shows subtle, complex aromas of lemon, pear, earth, lime-flower, wet stone and almond. There is a hint of sweetness on the palate, perfectly balanced with firm acidity, with mineral flavors, white fruits, lemon peel and herbal notes. The finish is very long with citrusy acids and saline minerals. this is a beautiful young Vouvray that is delicious now with fish or chicken in sauce, Asian cuisnes, vegetable patés, asparagus and mild cheeses. This will gain complexity and become dryer with age, drink at least until 2050... David Lillie
A beautiful Vouvray Sec from our friend François Pinon, which rarely makes its way to the US. The 2015 has subtle aromas of lemon zest, stone, quince and honeysuckle. There is very firm acidity on the palate with citrus, stone, pine, earth and bitter almond with terrific structure and length. This should be decanted or opened in advance if drinking now, and will be lovely in 10 years, or 20 years...
For years we kept seeing small piles of sparkling rosé lining the walls of Francois Pinon's cellar. Finally we asked — is there enough for a small shipment to NY? And so this delicious blend of Malbec and Grolleau - from vines planted by François' grandfather - finally reached Chambers Street! The 2014 is a very pale orange/pink color with lovely aromas of strawberry, red currant and peach. The red fruits continue on the palate, balanced nicely by earth, citrus and mineral flavors that continue in the refreshing finish. This is a beautiful and crowd-pleasing rosé that's wonderful now and will drink beautifully for many years - a 1990 tasted a few years ago was sensational. Highly recommended. DL
From a plot of very old Chenin Blanc vines, François' Brut NV is kept on the lees for 18 months before bottling. It has pretty apple, pear, floral and toasty flavors with good acidity balancing the fruit. The current cuvée is from 2014 and it's one of their best ever - a bit riper than usual with round but well defined fruit—a great alternative to Champagne, it's delicious as an apéritif before the meal or afterwards with apple pie. This is a great choice during the holidays - a real crowd-pleaser at a great price, before, after or during the meal!
This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
We love Cabernet Franc on Thanksgiving and we love the Raffault "Les Picasses!" The Domaine Olga Raffault Chinon "les Picasses" is one of the most famous wines in the region - a wine that is delicious young but that cellars beautifully for ten to twenty years, even longer in a good vintage. Under the direction of Eric de la Vigerie and Sylvie Raffault, quality here has been maintained, and improved, with the adoption of organic farming. The vines averaged about 40 years-old in 2008, a vintage that was cool much of the summer but after a sunny and warm September the grapes were harvested on October 10th with beautiful maturity and concentration, combined with the firm acidity found in this vintage.The wine shows a slightly mature red/black color with aromas of ripe blackberry, strawberry and prune with, orange rind, earth and musk. The palate is supple and deep with ripe blackberry liqueur and hints of pepper, cocoa, licorice, earth and minerals. The finish is long and sappy with firm acidity. This great Chinon in mid-life cries out for a nice steak, coq au vin (or turkey!) or pork ribs. Drink now after decanting or cellar for ten to twenty more years.
Olga Raffault has always been one of my favorite producers, likely because it was one of the first great Loire reds I stumbled upon early in my wine life. The 2009 Les Picasses fits into my idea of that first real bottle of Chinon I had all those years ago. The nose leads with red plum and dark cherries followed by classic herbaceous notes, tobacco and just a touch of brettanomyces. The palate shows elegance with soft tannins and plenty of acidity even though the flavors are bold: red plums, turned earth, and a fresh herbaceous character without being at all funky. A great pairing for roasted chicken and herbed potatoes, seared salmon with salsa verde, or pork sirloin steaks. Open and decant now or age for another few years, then drink until 2030 and beyond, and above all else enjoy. Andy Paynter
The 2011 Olga Raffault Les Picasses is a softer "drink-young" version of this wine, although it may be delicious twenty years from now as well. Deep garnet/black color, aromas of earthy strawberry, blackberry, prune and smoked meat, with violet, licorice and cocoa. the palate is fairly soft, with ripe berry-fruit liqueur, citrus and earth. Ripe and supple but with firm acidity. Enjoy now, slightly cool, with roast chicken, pork chops, steak, lapin aux pruneaux...or cellar indefinitely.
A full-bodied Sancerre from a single vineyard on a steep amphitheatre-shaped hillside in Sury, now tended with organic methods. The 2016 Les Godons shows pretty kiwi, citrus, lime-flower and pear aromas. The palate shows candied lemon, pear and mineral flavors with melon, citrus and firm acidity in the finish. Serve with full-flavored fish dishes, chicken, pork and goat cheeses.
This is a beautiful Chenin Blanc from Sébastien Cornille at Domaine de la Roche Bleue, from 30 year-old vines on slopes and terraces of clay and silex over limestone, certified organic farming with biodynamic methods. The 2015 L'Orée de la Berterie shows lovely ripe aromas - peach, pear, and kiwi with almond, floral and mineral notes. Dried pear, citrus peel, stone and herbal notes on the palate with terrific density and a quite firm citrus and mineral finish. This is an outstanding and mineral young Chenin that will open up over the next five to ten years, and it's a superb value as well. Serve with ceviche of fluke, fish in sauce, roast chicken and mild cheeses. DL
From 25 - 30 year-old Chenin Blanc vines in a mid-slope parcel of thin clay and silex soils on limestone, yields of 25 hl/ha, certified organic with biodynamic methods as well, fermented and aged in 4 to 6 year-old barriques. Sébastien Cornille has quickly become one of the finest producers of Loire Valley Chenin Blanc on his 7 hectare estate in the Coteaux du Loir and Jasnières. The 2015 Jasnières "Clos es Molières" is an astonshing dry Chenin showing a bright pale gold color and subtle aromas of pear, dried herbs, almond, citrus and white pepper. The palate is dense but crystalline and intensly mineral with white fruits, almond, citrus and stone flavors that continue in the scintillating finish. Serve now with an elegant shellfish or fish preparation or hold for ten to fifiteen years and serve with fish or chicken in sauce. Beautiful wine! David Lillie
100% Chenin Blanc, from 10 - 25 year-old vines on a slope of clay/silex soils on limestone, certified organic. Slow pressing of whole clusters; long fermentations, most in 4 to 6 year-old barriques, the younger vines in cuve inox; elevage in 6 year-old barrels. The Roche Bleue 2015 Jasnières shows pale bronze color with beautiful aromas of pear, lime-flower and peach with hints of stone, anise and citrus peel. The palate reveals almond, pear, stone and chalky minerals that continue in the very long, tart, very mineral finish. This is a crystalline, complex Jasnières that will benefit from decanting and should age well for ten to fifteen years. Serve now with shellfish, grilled fish, roast chicken and goat cheeses. Lovely wine! DL
The new vintage of "La Guinguette" has arrived and it's pure deliciousness. 80% Pineau D'Aunis 20% Gamay. Bright, with red cranberry notes, high acid, and a touch of grip. It's not wildly herbal, but it's obviously an expression of Pineau D'Aunis. Great concentration and a clean, fresh, mineral finish.
"Pintray" is Franz Saumon's 100% Chenin on clay and silex over limestone from his single-vineyard near the Chateau Pintray in Moutlouis. Direct press, then raised in old barriques for about a year before bottling. Franz allows fermentation to happen naturally, in some vintages "Pintray" ferments dry, but the sunny 2015 was bottled as a true sec tendre with seven grams of residual sugar. For fans of Franz's "Mineral" this bottling also showcases the bracing minerality of Montlouis with a vibrant and powerful core. The hint of sweetness balances the racy, seashell-laden acidity that carries the rich flavors of ripe pear, honeysuckle, ginger, and meyer lemon to a long finish. Drinking beautifully now, but will likely gain complexity over time. Amanda Bowman
"Mineral +" is a blend of Chenin Blanc chosen from every parcel Frantz Saumon farms. It is a mix of old and young vines planted in clay, silex, and limestone to create a rich tapestry of Montlouis' famous terroir. Like many growers in central Loire, Frantz struggled with production in 2016 after the late April frost devastated his budding vines; but in the end, he was able to make just enough to share with us, and we are grateful! The nose offers a panoply of bright citrus fruits, apple blossom, honeysuckle, and sea salt. Flavors of fleshy yellow fruit, orange peel, and bergamot coalesce around a tangy mineral core. The finish is slightly herbal and sanguine. A delicious wine to help you thaw out or to enjoy with a variety of Asian foods. Amanda Bowman
Jean-Noel Millon took over this 13 hectare estate from his father in 1998, the seventh generation at La Source du Ruault. Farming here has been organic since 2007 with biodynamic preparations used in the vineyards as well. 2010 is a great vintage for reds in the Loire Valley and the Clos de la Cote is a gorgeous young Saumur-Champigny. From 50+ year-old vines on a hillside vineyard of clay over turonian limestone. After a long fermentation, the wine is aged in new and one year-old barrels. The wine shows dark red/black color with deep aromas of blackberry, black cherry, violet, chocolate and licorice that are quite fresh and pure. The tannins are already quite integrated into the black fruits, earth and spice flavors backed by the firm acidity typical of 2010. Quite delicious now, this will age beautifully into a very complex mature wine, peak drinking 2020 to 2030+.... David Lillie
This beautiful Saumur-Champigny is from a walled vineyard of old vines in Varrains, certified organic and worked with biodynamic methods as well. The wine shows a deep black/red color and ripe aromas of red currant and blackberry with earth, roast meat and citrus framed in a bit of oak, quite lovely. The palate shows lush, textured blackberry and black cherry fruit with earth and bitter chocolate backed by firm acidity that continues in the long finish. Delicious now served with a coq au vin, grilled steak or pork stew, this will age gracefully over the next ten to fifteen years.
This is a lovely Chenin Blanc from our organic friends at La Source du Ruault. Ripe but subtle aromas of pear, apple, citrus, lime-flower, hay and earth lead to the palate which is very mineral, with ripe lemony white fruits, almond, stone and herbal flavors and a very long intense chalky finish. A beautiful and very young Chenin that is scintillating and delicious now, best after a few days open or ten years in the cellar. Highly recommended! David Lillie
Jean-Noêl Millon is making superb wines at his organic estate in Saumur-Champigny, including the delicious "Le Champ Fou" from a "clos" of old Cabernet Franc vines on clay/limestone soils. The wine receives an approximately 30 month elevage in one to three year barrels and is bottled with minimal sulfur. The 2014 shows very elegant aromas of strawberry and raspberry, rounded by a touch of oak, with hints of blackberry, pepper and earth. The palate is supple and ripe with berry fruits, quite chalky but rounded by the elevage, the finish is ripe and long with supple red fruits lingering on the palate. Decant and serve cool if drinking now, or cellar a few years then drink until 2030 and beyond.
The 2014 Source du Ruault is a beautiful and very affordable Saumur-Champigny, a product of thoughtful organic farming, and made with no added SO2! The wine shows lovely red/black color and deep aromas of strawberry and red currant liqueur. The palate is balanced and ripe with a lovely melange of red fruits, finishing with lingering fruit, earth and refreshing acidity. Serve cool and enjoy with pork and chicken dishes, charcuterie and mild cheeses. This excellent value is highly recommended!
Thierry and Jean-Marie Puzelat make this outstanding Sauvignon Blanc from a one hectare parcel in Pouillé, with sand and gravel over limestone, giving very low yields. An intense and beautiful wine in 2015, with aromas of lemon peel, pear, dried herbs, lime flower and pine resin. The palate is dense and ripe with dried white fruits, lemon oil and earth backed by firm acidity. Beautifully structured and very long, this is an outstanding and unusual Sauvignon Blanc to serve with fish or chicken in sauce and full-flavored goat cheeses. Delicious now, the wine should be very interesting with 5 to 10 years of cellaring. Highly recommended. (The name literally translated is "squalid bush" but we hope it refers rather to the limestone of Pouillé...?)
The 2016 offering of the Vin Rosé from our friends the Puzelat brothers is totally dry, with red raspberry and tart strawberry, and a touch of blood orange. There is a subtle structure on the mid-palate - which makes this a very food friendly wine - and a super mineral finish. A great vintage for the Tue-Boeuf Rosé! Eben Lillie
Domaine Vacheron is one of the few organic and Biodynamic estates in Sancerre. The lovely 2016 is from 30 to 50 year-old vines on both chalk and silex hillside parcels. The grapes are hand-harvested, the fermentation is wth wild yeasts and the wine is aged in tank. The wine shows a pale bronze color and subtle armoas of pear, quince, lime-flower and stone with a bit of honeysuckle. The palate is light and crisp, showing stone and mineral flavors that underly white fruits, citrus peel, almond and mineral flavors, leading to a very clean and refreshing finish. Light enough to pair well with oysters, this will accompany any mild flavored fish or chicken dish and goat cheeses.
This crowd-pleasing Quincy is an economical and delicious Thanksgiving option - at $15.99 it's better than many Sancerres and it will accompany everything on the table. Sauvignon Blanc has been grown in Quincy at least since the 15th century and produces a particularly distinctive wine on the gravel and silex soils of the Domaine de Villalin's vineyard "Les Grands Vignes." The estate is clearly the finest in Quincy, farming with mostly organic methods, plowing (sometimes with horses), harvesting by hand and fermenting with wild yeasts. The 2016 is a bright and refreshing Sauvignon, showing subtle fruit aromas of peach and pear with almond, lime-flower and citrus. The palate shows lovely pear, apricot and almond flavors with lemony minerals in the long finish. This is a refreshing, stylish wine to serve quite cool this spring and summer with seafood and poultry dishes, asparagus, crudites and mild cheeses.
Our friend Hervé Villemade made a gorgeous "Les Ardilles" in 2015. Made from 85% Pinot Noir and 15% Gamay grown on clay over limestone in Cheverny with yields of only 15 hl/ha. There was a 20-day maceration with light extraction followed by aging in large old barrels, with no added SO2 during vinificaton. The wine shows a lovely light red/garnet color with aromas of red currant, raspberry and pomegranate, with hints of rose, earth, citrus and spice. The palate is sappy and dense with a beautiful melange of red fruits and cherry liqueur, brightened by firm citrusy acids, and continuing with saline minerals in the finish. Superb wine - serve cool with charcuterie, chicken and pork dishes and mild cheeses. Highly recommended! David Lillie
Hervé Villemade's 2016 Cheverny Blanc is a lovely and versatile wine, made from 70% Sauvignon Blanc and 30% Chardonnay grown on flinty sand and clay soils. The wine shows pretty aromas of pear, citrus, almond and stone with hints of boxwood and fine herbes. The palate is supple with white fruits, citrus, a bit of anise and herbal flavors and is nicely balanced with firm acidity. This is a delicious everyday white that will accompany most seafood dishes, chicken, white meats and goat cheeses. David Lillie