Appassionata GG Riesling
The Appassionata GG Riesling 2017 is a highly-rated Riesling from Oregon’s Chehalem Mountains AVA, produced by Loosen Christopher Wines. It’s inspired by the winemaking techniques used by Erni Loosen’s great-grandfather in Germany. The grapes for this Riesling come from the Medici Vineyard, which sits on the Chehalem Mountain ridge and was planted in 1976. The vineyard is farmed organically. The grapes are whole-cluster pressed and fermented in a neutral 3,000-liter German oak cask. The wine rests on its lees for twelve months before bottling. Pours into the glass a pale gold color with a slight greenish tinge. The nose offers an array of aromas and complexity. Initial bursts of stone fruits like apricots, nectarines and lily. As the wine opens up, expect citrus characters to emerge, with lemon peel freshness. Underneath all this is wet slate mimerality, marzipan, adding a hint of sweetness and nuttiness. The first sip showcases Riesling hallmark high acidity, just invigorating. A burst of flavors of lemon and apricot shine along with apple, lemon curd, lanolin, beeswax, dandelion, honeyed fruit, and the sweetness of marzipan on a long lengthy saline finish. . Paired with a glorious pesto, butternut squash, toasted pumpkin seed and buffalo mozzarella pizza
A Rosé from Champagne Palmer
Champagne Palmer & Co Rosé Solera Delight Champagne Palmer & Co Rosé Solera is a rosé Champagne that is made using a unique solera system. A solera is a fractional blending system in which wines from different vintages are blended together. In the case of Champagne Palmer & Co Rosé Solera, a small amount of Pinot Noir wine is taken from a solera that is several decades old and blended with a larger amount of Chardonnay and Meunier grapes along with about 35% of reserve wines part of the blend. A brut style weighing in at 8 g/L. Pours into the glass a delightful salmon pink hue with glittering fine bubbles. The first aromas you’ll encounter are likely to be of red berries, fresh and vibrant. Think strawberries, raspberries, and perhaps a hint of redcurrant. Following close behind are floral notes, reminiscent of spring blossoms. As the wine opens up, deeper complexities may emerge, like pastry, toast, and a subtle smokiness. Hints of spice, like vanilla and cinnamon also tickle the senses. This Champagne Palmer & Co Rosé Solera strikes a balance between freshness and richness. It’s medium to full-bodied for a rosé, thanks in part to the inclusion of reserve wines. The first sip has a lively greeting with persistent bubbles that dance on the palate. The initial flavors will likely mirror the nose, with a burst of red berries. As you sip, notes of ginger, strawberry, and rose may emerge, layered over a background of red currant. The finish is described as savory and lingering with a balanced dosage with a pleasant saline quality. It has a beautiful complexity and elegance that will please any champagne lover. This versatile rosé can pair well with a variety of dishes. We delighted in our apéro hour with this lovely champagne.
La Bella Sedàra From Donnafugata
Today’s good mood is sponsored by Sicily and Donnafugata. Donnafugata La Bella Sedàra 2020 A wine dedicated to the irresistible and ambitious Angelica Sedàra with green eyes, actress Claudia Cardinale played the character in the film Il Gattopardo the label depicts the Contessa Entellina cellars and land. A predominant blend of Nero d’Avola along with international varieties,aged for 8 months in stainless steel tanks followed by a minimum of 6 months once in bottle. Pours into the glass a glistening ruby color with vibrant amethyst hues at the rim. the wine opens with a bouquet dominated by aromas of red fruits, particularly cherries and plums, complemented by subtle hints of black pepper, bay leaves, porcini mushrooms and balsamic note. The first sip reveals a delicate style red with a smooth texture light in its feet. The flavors echo the aromas, with red fruit taking center stage. Powdery tannins provide a slight grip on the palate, adding structure and complexity. A pleasant freshness thanks to the lively acidity. The finish is juicy and lingering, moorish to the next sip. Pair with pizza, a casual gathering or just because you feel like it. It’s a delicious sipper with a Sicilian Soul.
Glittering Champagne Coreuil Père et Fille Chardonnay
Snowflakes nature’s way of adding sparkle to the season – a father and daughter are the shining dynamic duo of Champagne Cordeuil Père and Fille. Check out the live chat with Iola Wines about this producer and wine: Champagne Cordeuil Père et Fille Chardonnay Champagne Cordeuil Père et Fille Brut Chardonnay Located in Noé les Mallets in the Côte des Bars, the region of Champagne closest to Burgundy, their 4.6 hectares are cared for lovingly through organic practices, producing natural terroir expressive wines. Founded in 1950 by Gilbert Cordeuil and now his daughter Erlande, the third generation winemaking continues as a vigneronne. Side note she was adopted at the young age of 2 and had planned on pursuing her career as an aid worker but the work of the vine also called her name. She continues her efforts for non-profit whenever possible. Their philosophy in the cellar is long ageing because beautiful champagne takes time and patience to develop, this lovely brut is 100% Chardonnay from the 2010 and 2011 harvests aged for 8 years sur lie. Small production of 2,000 bottles made. An Iola Wines EXCLUSIVE Pours into the glass a delicate lemon hue with lively bubbles lifting its aromas excitedly. Twinkling delicate aromas of lemon, pear, stone fruit & cherry along with toast, smoke, marzipan and honeysuckle. The first sip is just pure crystals in the glass. The vibrant acidity hits you first followed by fresh cream, peach tart, peach, lemon lime curd, brioche and toasted hazelnuts with a sea salt spritz and zingy ginger at the finish. Its purity of flavor and glistening personality Pair with a Brillat-Savarin cheese or seared scallops with a citrus cream sauce.
Soulful Barbaresco From Morra Gabriele
𝔹𝕖𝕧𝕚𝕝𝕠 𝕔𝕠𝕟 𝕝𝕒 𝕟𝕠𝕤𝕥𝕣𝕒 𝕤𝕥𝕖𝕤𝕤𝕒 𝕡𝕒𝕤𝕤𝕚𝕠𝕟𝕖, 𝕒𝕤𝕤𝕒𝕡𝕠𝕣𝕕𝕠 𝕔𝕠𝕟 𝕚𝕝 𝕘𝕦𝕤𝕥𝕠 𝕕𝕚 𝕔𝕙𝕚 𝕤𝕥𝕒 𝕣𝕖𝕕𝕚𝕫𝕫𝕒𝕟𝕕𝕠 𝕚𝕝 𝕡𝕣𝕠𝕡𝕣𝕚𝕠 𝕤𝕠𝕘𝕟𝕠 🍷𝕊𝕒𝕧𝕠𝕣 𝕚𝕥 𝕒𝕟𝕕 𝕪𝕠𝕦 𝕨𝕚𝕝𝕝 𝕖𝕩𝕡𝕖𝕣𝕚𝕖𝕟𝕔𝕖 𝕠𝕦𝕣 𝕡𝕒𝕤𝕤𝕚𝕠𝕟 𝕗𝕠𝕣 𝕥𝕙𝕖 𝕡𝕝𝕖𝕒𝕤𝕦𝕣𝕖 𝕠𝕗 𝕗𝕦𝕝𝕗𝕚𝕝𝕝𝕚𝕟𝕘 𝕕𝕣𝕖𝕒𝕞𝕤 – 𝕄𝕠𝕣𝕣𝕒 𝔾𝕒𝕓𝕣𝕚𝕖𝕝𝕖 Morra Gabriele is not a single winemaker, but a partnership between two passionate individuals: Gabriele Testa and Stefano Campaniello. Gabriele Testa is a fourth-generation Piemontese farmer who has been deeply connected to the land and vineyards his entire life. He brings a wealth of traditional knowledge and expertise to the partnership, overseeing the meticulous care of the vines using biodynamic principles. Winemaker Stefano Campaniello is a former sommelier who spent years working in renowned restaurants across Europe. He brings a deep understanding of wine styles and the international market to the table. His expertise lies in the cellar, where he oversees the winemaking process with a minimalist approach, using spontaneous fermentation and native yeasts to preserve the natural character of the grapes. Together, Gabriele and Stefano form a formidable team that blends tradition with innovation. Their shared passion for the land, respect for nature, and dedication to quality shine through in every bottle of Morra Gabriele wine. Their 4.5 hectares consist of Nebbiolo, Barbera, Freisa and Chardonnay. Barbera and Fries are in Roero around the village of Pocapaglia. Nebbiolo from 4 crus in Barbaresco: Starderi, Fausoni, Ovello and Montefico. Chardonnay from the Fausoni Cru in Neive. Morra Gabriele Barbaresco 2018 This 100% Nebbiolo is a deeply brilliant garnet hue takes your breath away because the aromas are already captivating your senses pre-swirl. Now, swirl and the elegant complex layers unfold with time – the red fruits, floral, spice, earthy and minerals, one after the other…. there’s so much to say I don’t know where to start! Actually I do- the floral bouquet perfume violet and roses captivates your sense’s immediately. The fruit follows with bright sour cherry, raspberry, strawberry, with hints of pomegranate. Next the savory elements make an appearance – graphite, tar, vanilla, spice and wet earth. The first sip is moorish. The aromas are equally present in the palate driving forward for an eternity of flavorful delight. The firm yet silky smooth tannins are balanced with the immense freshness of the acidity on the palate. The finish is lengthy continuum of tobacco, anise, black pepper and clove, and my favorite savory balsamic reduction like a warm hug on a winters day, The quality and precision shine through from this dynamic duo. It tastes so damn sexy you cannot put it down. That peppery pep that gives you a spring in your step. Sensational! Paired with homemade pizza, what else.
Flavorful Après Ski Red from Big Basin
If you want après ski wine that’s juicy and warming, crisp and refreshing because you’ve slayed powder all day, then you can stop your search right here. I say a cool micro-climate, high altitude, whole cluster fermentation, minimal intervention AND terribly terroir expressive #pinotnoir from Santa Cruz Mountains AVA of California? You betcha! Join me slope side for this flavorful experience from Big Basin Vineyards. Big Basin Vineyards Alfaro Family Vineyard Pinot Noir 2018 Santa Cruz Mountains AVA, California Big Basin Vineyards is a family-owned and operated winery located in the Santa Cruz Mountains AVA, California. They are known for their handcrafted Pinot Noirs, as well as other cool-climate varietals such as Chardonnay, Syrah, and Roussanne. Their vineyards are located in the Gabilan Mountains, which are known for their well-drained soils and cool temperatures. Big Basin Vineyards was founded in 1998 by Michael and Barbara Benson. The couple had been making wine at home for many years, and they decided to turn their passion into a career. Big Basin Vineyards is committed to sustainable farming practices, and they are certified organic by the CCOF. They also use biodynamic farming methods, which focus on creating a healthy and balanced ecosystem in the vineyard. Santa Cruz Mountains AVA unique encompassing a wide range of elevations, from 400 feet to 3,200 feet, which creates a variety of microclimates and soil types due to the Pacific Ocean cooling influence The Santa Cruz Mountains, which run along the coast south of San Francisco. A small AVA, less than 70 wineries, family owned quality focused. Made from 100% whole cluster fermentation with ambient yeast and minimal intervention. Aged for 18 months in the barrel without finding or filtering. 2,040 bottles produced Pours into the glass a vibrant ruby garnet red hue. Swirl and swoosh with deeply floral violet, loaded with red berries, savory black tea, baking spices, homemade pie crust, raspberry leaves, cinnamon and the wet forest floor. Whispers of allspice, gun smoke and dried herbs warm you with its toasty fireside oak. Bombing into the first sip reveals juicy fruit – cherries, raspberries, cranberries, red currants and plums followed by the earthiness, brown sugar, cherry cola, with a touch of saline minerals. The silky tannins slope into the zingy acidity echoing finish of warm vanilla, nutmeg and cloves. This isn’t a bunny hill it’s a black diamond beauty folks.
Flawless Faiveley
ᴏ ʙᴜʀɢᴜɴᴅʏ! ᴍʏ ʙᴜʀɢᴜɴᴅʏ! or shall I say O Captain! my Captain! Inspired by the prose of Walt Whitman, this wine captures your mind and soul like a timeless poem. A Chambolle Musigny from Joseph Faiveley delivers endless possibilities in its artistry. Domaine Joseph Faiveley Chambolle-Musigny 2014 Chambolle-Musigny is a small village and wine appellation in the Côte de Nuits (subregion of Burgundy, France) which includes 24 Premier Cru. It is renowned for its Pinot Noir wines, which are often described as being feminine, elegant, delicate, and perfumed. The appellation was created in 1936. However the village itself was founded in the 6th century. The first vines were planted in the 7th century. The appellation covers only 223 hectares (551 acres), making it one of the smallest in Burgundy. However, it produces some of the most sought-after and expensive wines in the world. The vineyards of Chambolle-Musigny are located on the slopes of a valley, which helps to create a diversity of microclimates. The soils are primarily limestone, which is well-suited to Pinot Noir. The wines of Chambolle-Musigny are typically aged for several years before being released, which allows them to develop their full complexity. 𝕁𝕠𝕤𝕖𝕡𝕙 𝔽𝕒𝕚𝕧𝕖𝕝𝕖𝕪 ℂ𝕙𝕒𝕞𝕓𝕠𝕝𝕝𝕖-𝕄𝕦𝕤𝕚𝕘𝕟𝕪 𝟚𝟘𝟙𝟜 ▪️Beautiful, brilliant garnet red with hints of rust around the rim. ▪️It opens up with an explosion of aromas – red cherries, raspberry, and a touch of earth. Secondary notes of sandalwood, truffle, and leather emerge with the flick of the wrist. Hints of spice, like clove and nutmeg add more complexity. ▪️The first sip has such focus and concentration for a ten year old wine, the vibrant red fruit flavors from the nose come through prominently, joined by hints of cassis, plum, and dried cranberry. Earthy notes of mushroom and truffle linger alongside subtle minerality. The tannins are fine and integrated with the every bright acidity, and the finish on clove and nutmeg lingers caressingly adding to its intrigue. Quite simply; it’s ageless elegance. Won’t you join me for a glass and savor its endless possibilities. Where will this wine take you? #bourgogne #bourgognetourisme #bourgognewine #chambollemusigny #premiercru #pinotnoir #pinotnoirlover #bourgognefranchecomte_tourisme #cotedenuits #winetasting #winewriter #winenotes #winephotography #winelove #winejudge #burgundy #waltwhitman Ageless elegance quite simply in a classic representation of the appelation. Won’t you join me fora sip and savor its endless possibilities. Where will this wine take you?
RAW Wine Paris
A two day event dedicated to low-intervention, organic wine, biodynamic wine and vegan wine as well as other beverages. An important event that highlights the work that growers and makers bringing together professionals and enthusiasts alike.
Celebrating 100 Years of Demeter Success
🥂𝐂𝐞𝐥𝐞𝐛𝐫𝐚𝐭𝐢𝐧𝐠 𝟏𝟎𝟎 𝐲𝐞𝐚𝐫𝐬 𝐨𝐟 𝐃𝐞𝐦𝐞𝐭𝐞𝐫 𝐬𝐮𝐜𝐜𝐞𝐬𝐬 🥂 Demeter is a standard and certification whereby wines are made with biodynamic farming methods. This means the grapes are grown without synthetic fertilizers or pesticides, and the farm follows a holistic approach to growing grapes in harmony with nature. The Demeter Association, also called Demeter International, is the world’s largest organization for biodynamic agriculture. Biodynamic agriculture is a specific type of organic farming that follows the ideas of Rudolf Steiner, an Austrian philosopher. This event was a homage to the #biodynamic efforts of the #winemakers each shared their #winepassion stories and decades of wines to mark the occasion. We wine traveled through time with: ▪️1911 @gramona1881 a glorious Ranci solera ▪️1929, 1959, 1976 #cabernetfranc from Domaine Chêne Arrault #bourgueil ▪️#magnum of #traditionalmethod from 1987 Luc Faller #cremantdalsace ▪️1999 @champagnevincentcouche ▪️2017 @gramona1881 ▪️1995 @chateaudevilleneuve ▪️1996 @chateaugaudrelle ▪️1999 @chateaudecots ▪️2000 Rosé @lermitedauzan These are a few highlights of the many sensational wines that were presented that evening. Cheers to their success!🥂🥂 🥂𝗥𝗲𝗻𝗱𝗲𝘇-𝘃𝗼𝘂𝘀 𝗽𝗼𝘂𝗿 𝗰é𝗹é𝗯𝗿𝗲𝗿 𝗹𝗲𝘀 𝟭𝟬𝟬 𝗮𝗻𝘀 𝗱𝗲 𝘀𝘂𝗰𝗰è𝘀 𝗱𝗲 𝗗𝗲𝗺𝗲𝘁𝗲𝗿🥂 Une célébration des efforts #biodynamie des #vignerons #vigneronnes Chacun a partagé ses histoires de passion pour le vin et des décennies de dégustation pour célébrer cette occasion. Nous avons parcouru le temps en compagnie de nombres jolies quilles incluant: ▪️1911 @gramona1881 Ranci solera ▪️1929, 1959, 1976 #cabernetfranc Domaine Chêne Arrault #bourgueil ▪️#magnum #methodetraditionnelle 1987 Luc Faller #cremantdalsace ▪️1999 @champagnevincentcouche ▪️2017 @gramona1881 @corpinnatsw ▪️1995 @chateaudevilleneuve ▪️1996 @chateaugaudrelle ▪️1999 @chateaudecots ▪️2000 Rosé @lermitedauzan Ce soir-là, nous avons eu l’opportunité de déguster de nombreux vins sensationnels, voici quelques coups de cœur. Félicitations à leur réussite!
Champagne Mangin et Fils
It was a true delight to finally experience the source of the champagne magic created by my dear friend and winemaker, Cédric Mangin, at Champagne Mangin. Our initial meet was in London following a wine competition that I participated in. From the first sip, I was captivated by the remarkable clarity and precision of his wines. It was as if the essence of the terroir itself danced on my palate. You could say, our friendship has effervesced ever since, mirroring the lively spirit of his exceptional champagnes. Nestled amidst the sun-drenched slopes of the Le Chene La Reine in the Vallée de la Marne, Champagne Mangin et Fils embodies the spirit of generations dedicated to crafting exceptional champagnes. For over a century, this family-run estate has championed Meunier, a grape often overshadowed by its illustrious counterparts, Pinot Noir and Chardonnay. Led by the passionate Cédric Mangin, the 4th generation winemaker, Mangin et Fils continues to produce authentic Champagnes that celebrate their unique terroir and heritage. The Mangin story began in 1918, when Alexandre Mangin started cultivating vineyards in the heart of the Marne Valley. Recognizing the potential of Meunier, he dedicated his efforts to understanding and nurturing this versatile grape. This commitment was passed down through the generations, solidifying Mangin et Fils’ reputation as a champion of this often underrated varietal. He’s the only winemaker in town and is certainly the best. Formerly members of the local cooperative, they decided in 2000 to make champagne an under the Mangin et Fils label.. Today, Cédric Mangin meticulously cultivates his 10 hectares of Meunier ( 7 of which he exploits himself and 3 hectares he sells his grapes to négotiants such as Joseph Perrier, Canard Duchene) and 0.6 hectares of Chardonnay. Adhering to sustainable practices and HVE certified respect the land and enhance the quality of the grapes. The entire winemaking process, from harvest to disgorgement, takes place within the Mangin family domain, ensuring complete control and unwavering commitment to quality. Their dedication to their craft resonated in every corner of the winery, from the meticulous care of the vines to the historical treasures housed within. As we wandered in the rain through the sprawling vines and historic winery, I felt myself transported into the heart of a dedicated family’s legacy. Cedric led me to his most prized possession, an 80-year-old plot of Meunier vines fondly named “The NUN.” The name, he explained with a smile, originated from the charming washhouse below, where a natural spring once provided water for nuns to wash their laundry while gazing out over the picturesque valley. Stepping into the winery, we were greeted by a tangible sense of history. A massive, antique press dating back to 1954, a treasured relic from his grandfather’s era, stood proudly alongside other fascinating artifacts. As we delved into the tasting, the “vins clair”, the incredible refinement stood out hinting at the exceptional wines that would soon emerge, in particular his “babies” three amphora vessels – two a blend of Chardonnay 2022 and 2023 and a single vintage Chardonnay of 2023. Cedric shared tales of the previous year’s harvest and told of the sheer effort and dedication poured into the process were evident in his words, particularly the image of the presser working tirelessly for nine days straight, fueled by two-hour naps to keep the crucial pressing going. Mangin et Fils offers a diverse range of Champagnes, each showcasing the distinct expressions of Meunier. Their Brut Nature, a zero-dosage Champagne, unveils the grape’s inherent fruitiness and minerality in its purest form. The L’Odace Meunier is a aromatic web of evolution of nine years of perpetual reserve.The Brut Rosé solely made from Meunier, offers a vibrant and elegant experience, while the Millesime Brut, a vintage Champagne, showcases the complexity and depth that Meunier can achieve with age. His champagnes have a sensibility, an affectionate finesse of the authenticity and transparency in the vineyard. They emphasize the importance of “good work in the vineyards” as the foundation for exceptional Champagne. As Champagne Mangin et Fils continues its journey, Cédric Mangin and his son Leo remain committed to innovation while preserving the traditional values instilled by his ancestors. By championing Meunier and showcasing its potential, he invites Champagne lovers to discover a hidden gem within the world of champagnes. Ce fut un vrai plaisir de découvrir enfin la source de la magie du champagne créée par mon cher ami et vigneron, Cédric Mangin, au Champagne Mangin. Notre première rencontre a eu lieu à Londres à la suite d’un concours de vins auquel j’ai participé. Dès la première gorgée, j’ai été captivé par la clarté et la précision remarquables de ses vins. C’était comme si l’essence même du terroir dansait sur mon palais. On pourrait dire que notre amitié n’a cessé de grandir depuis, reflétant l’esprit vif de ses champagnes d’exception. Niché au cœur des coteaux ensoleillés du Chene La Reine dans la Vallée de la Marne, le Champagne Mangin et Fils incarne l’esprit des générations dédiées à l’élaboration de champagnes d’exception. Depuis plus d’un siècle, ce domaine familial défend le Meunier, cépage souvent éclipsé par ses illustres homologues, le Pinot Noir et le Chardonnay. Dirigée par le passionné Cédric Mangin, vigneron de 4ème génération, Mangin et Fils continue de produire des Champagnes authentiques qui célèbrent leur terroir et patrimoine uniques. L’histoire de Mangin commence en 1918, quand Alexandre Mangin commence à cultiver des vignes au cœur de la vallée de la Marne. Reconnaissant le potentiel de Meunier, il a consacré ses efforts à comprendre et à cultiver ce raisin polyvalent. Cet engagement s’est transmis de génération en génération, renforçant la réputation de Mangin et Fils en tant que champion de ce cépage souvent sous-estimé. Il est le seul vigneron de la ville et est certainement le meilleur. Anciens membres de la coopérative locale, ils décident en 2000 de faire du champagne sous le label Mangin et Fils.. Aujourd’hui, Cédric Mangin cultive méticuleusement ses 10 hectares de Meunier ( dont 7 qu’il exploite lui-même