Domaine de Chantemerle
“Family is not an important thing. It’s everything.” – Michael J. Fox. Edwige and her brother Guénal, who are fourth generation winemakers, continue their family’s winemaking traditions in Tremont, Lys-Haut-Layon, Loire Valley. The winery is surrounded by their 34 hectares of vineyards. We were invited specially on a day where they were closed in order to spend as much time as possible on our journey into Domaine de Chantemerle. We were greeted by Edwige’s smiling face, a fellow Féminalise judge, to share her family’s story and wines. Their wines are all infused with a family connection. Their domaine is all about the family, following in the footsteps of their grandfather, a viticulturist. Domaine de Chantemerle, a tribute to the singing marlins in the region, was only named after her parents when they took over the business. Through wine delivery and tastings, they provided personalized service to their customers. The personalized touch was greatly appreciated by their community. Their clientele especially loved the photo of their children on the wine labels, which Edwige told us fondly, has continued the family connection in a timeless way. As Edwige told stories of growing up in the winery, her parents relationships with their close knit clientele, her face speaks volumes of the pride and love she has for what they do, what they represent. Her brother and her each have their roles with an insurmountable amount of collaboration. Edwige is responsible for all commercialization aspects of the business, while her brother is responsible for viticulture and winemaking. They brought modernization to the production as well as marketing of the business. Their recent labels of origami marlin and fun seasonal labels that represent what’s inside the bottle. During our tour of the facilities, she pointed out that their production has changed from her grandfather’s time with inlaid concrete tanks in the floor to today’s modern stainless steel tanks. They are HVE certified and have always performed responsible environmental practices. They produce many wines, including Cabernet d’Anjou, Coteaux du Layon, Saumur Méthode traditionnelle, Rosé de Loire, Sauvignon, Anjou Rouge and Crémant de Loire. In 2017 they decided to create seasonal vintages – white, red or rose revolving around what nature gives them with the change of the seasons. It allows them flexibility to create new vintages for example autumn and winter, a vintage every time that arrives, depending on the opportunity. That year they also revived their Crémant de Loire. There was such a high demand from their clients they couldn’t miss this opportunity. They made a small quantity as a test which resulted in a huge success. They sold out their stock in 7 months. As a result they named it C sur C“c’est sur, c’est certain” that means that we continue to offer our customers. The queen of fine bubbles of the Loire deserved her velvet dress hence the labels texture and design. We tasted a number of their wines including: C sur C – Crémant de Loire, PAF le rouge – 100% Merlot, a festive red Coteaux du Layon Intemporel Charnel L’Autre Douceur Walking through the vines of Chenin Blanc, I was immersed in the beauty of the region and felt the presence of their spirit in the vineyards. ============== Edwige et son frère Guénal sont des vignerons de quatrième génération, perpétuent leur tradition viticole familiale à Tremont, Lys-Haut-Layon. La cave est entourée de ses 34 hectares de vignes. Elle nous a invités spécialement un jour où ils sont normalement fermés afin de passer autant de temps que nécessaire avec nous sur notre voyage dans le Domaine de Chantemerle. Leurs vins sont tous imprégnés d’un lien familial. Leur domaine est tout au sujet de la famille, en suivant les traces de leur grand-père. Domaine de Chantemerle, un hommage aux marlins chanteurs de la région, a été nommé d’après ses parents que lorsqu’ils ont repris l’entreprise. Grâce à la vente des particuliers et aux dégustations de vin, ils ont fourni un service personnalisé à leurs clients. Leur clientèle a particulièrement aimé la photo de leurs enfants sur les étiquettes de vin, qu’Edwige nous a dit affectueusement, elle a poursuivi le lien familial de manière intemporelle. Edwige a raconté des histoires de son enfance dans la cave, les relations de ses parents avec leur clientèle soudée, son visage en dit long sur la fierté et l’amour qu’elle a pour ce qu’ils font, ce qu’ils représentent. En 2020 ses parents sont late le contrôle de l’entreprise a la generation suivante. Edwige est responsable de tous les aspects de la commercialisation et logistiques de l’entreprise, tandis que son frère est responsable de la viticulture et de la vinification. Cependant, ils collaborent tous les deux sur toutes les décisions. Cette année, ils ont décidé de mettre leur marque pour remporter un côté moderne. Leurs étiquettes récentes de marlin origami et les étiquettes saisonnières amusantes qui représentent ce qui est à l’intérieur de la bouteille ont apporté la modernité à l’entreprise. Au cours de notre visite des installations, elle a souligné que leur production a changé du temps de son grand-père avec des réservoirs en béton incrustés dans le sol aux réservoirs en acier inoxydable modernes d’aujourd’hui. Ils sont certifiés HVE et ont toujours pratiqué des pratiques environnementales responsables. Ils produisent de nombreux vins, dont Cabernet d’Anjou, Coteaux du Layon, Saumur Méthode traditionnelle, Rosé de Loire, Sauvignon, Anjou Rouge et Crémant de Loire. En 2017, ils ont décidé de créer des millésimes saisonniers – blanc, rouge ou rose tournant autour de ce que la nature leur donne avec le changement des saisons. Il leur permet de créer de nouveaux millésimes par exemple en automne et en hiver, un millésime à chaque fois qu’il arrive, selon l’occasion. Cette année-là, ils ont également relancé leur Crémant de Loire. Il y avait une telle demande de leurs clients qu’ils ne pouvaient pas manquer cette occasion. Ils en ont fait une petite quantité à titre de test, ce qui a donné un énorme succès. Ils ont vendu leurs stocks en sept mois.
Vouvray & Local Oysters
Sensational Seafood + Vivacious Vouvray = Oystertastic Moments One of my favorite local #seafood restaurants, @matunuckoysterbar is among one of eighty other oyster harvesters in #rhodeisland Freshly harvested and shucked, these local beauties are smaller in size which I prefer and a perfect balance of sweetness, salinity and a silky texture. How did we elevate our experience? By pairing our meal of jumbo shrimp and blackened salmon with a #cheninblanc from Domaine Champalou from #vouvray #loire Catherine and Didier Champalou of many generations of winemaking families between the two of them, have crafted a high quality and finessed Chenin Blanc that beckons you to dive in further. Now for all of you #foodandwine purists I am a HUGE #champagne and #oyster lover. It’s a pairing I crave, it’s timeless. However, today called for a magical mystery tour, a myriad of flavors and big bang acidity to carry the seafood variety- Uber fresh and tart green apple, pear, quince and lemon accompanied by chamomile flowers, almond, honey, beeswax, chalky minerals and a saline delicate finish. Such a compelling wine that we enjoyed from first to last sip. Cheers to more #winemoments 🍷
Folc Rosé 2022
ꜱᴜᴍᴍᴇʀ ꜱᴜɴꜱᴇᴛꜱ ɢʟᴏᴡ ᴡɪᴛʜ ʀᴏꜱÉ @drink.folc As I poured this #englishrose 2022, everyone around me anxiously awaited their glass. Bear in mind it was 98F/37C so a super charged rosé was in order. The bright aromas beckoned a sip …. First sip I knew I was in for a treat. Instantly I knew the vintage showed signs of a warmer year, of optimal ripeness for 2022- the fruit profile of riper wild juicy red berries, rose petal cream and richer tangy pink grapefruit, lemon juice and blood orange zest, the fragrant elderflower and honeyed bread. Exceptionally balanced flavors with the lip smacking acidity that was so welcomed with the heat. It had oomph, a rosé fist pump in the air to say “Hellooooo, I’ve arrived.” My gut is never wrong 😉 the 2022 was indeed a record year in the UK weather wise, with little to no rain and lots of sunshine ripening the grapes to perfection. Many have called the vintage amazing and I concur for this beauty. It was fascinating experience to taste two vintages back to back (see my previous post on the 2021). Just lovely! Paired with a hot sunny summer afternoon spent with family, laughter and beautiful sips. #england #winesofgreatbritain #greatbritain #kent #rosétasting #rosé #rose #wsetdiploma #womeninwine #womensupportingwomen #winemaking #winelover #roselover #rosetime #rosato #rosado #winephotography #winephotographer #vintage #winereview
Folc Dry English Rosé 2021
ɢᴏᴏᴅɴᴇꜱꜱ ɢʀᴀᴄɪᴏᴜꜱ ᴢɪɴɢʏ ɢᴏᴏᴅɴᴇꜱꜱ English wines calling card is the lip smacking mouthwatering puckering ultra high acid. I can spot English wines in a blind tasting miles away because of this quality, For all you acid junkies lovers out there #englishwines are to be discovered. Added bonus the lower alcohol and ridiculously refreshing style. ꜰᴏʟᴄ ᴅʀʏ ᴇɴɢʟɪꜱʜ ʀᴏꜱÉ 2021 A favorite #englishrose of mine, my dear friend snagged me a bottle and the new 2022 vintage as well (stay tuned for my next post). A palest of pale salmon pink color in the glass. Playful aromas of crunchy strawberry, cranberry, peach, elderflower, pink grapefruit and a soft spice hum. Bright, crisp and clean dry English Rosé made from 7 varietals, Pinot Noir, Chardonnay, Meunier, Bacchus, Reichensteiner, Schonburger and Dornfelder, it beckons you to stop what you are doing and just savor the zen moment in your glass. All of the flavors are in harmony with the aromas that lingers with honey slathered freshly baked bread with wild tart raspberry and strawberry, lime, grapefruit zest, grass, minerals and cream. This wine just brings joy. Pair with charcoal grilled spiced turkey and pepper brochettes. Delicious.
Torres Pago del Cielo Rueda Celeste Verdejo
“A galaxy is composed of gas and dust and stars – billions upon billions of stars. Every star may be a sun to someone.” ― Carl Sagan Torres Pago del Cielo Rueda Celeste Verdejo Sur Lies 2021 If you have ever enjoyed wines from Spain then you have heard of Familia Torres. This is their Pago del Cielo from Rueda, a region known for mineral driven, fresh and oh so elegant Verdejo. This wine undergoes three hours of skin contact followed by stainless steel fermentation and aged on the lees for four months. Pours into the glass a bright yellow color. The intense aromas tickles your fancy you pour….crisp herbaceous character with white peach, fennel, anise, lemon, lime and pineapple. The mouth puckering fresh acidity is the backbone to this wine that carries the flavors in a lingering silky finish. Freshly picked white peaches, mango, citrus abounch, grass, fennel , gooseberry and anise hum all intertwined to the saline finish. This is a summer sensation on your hands Paired with my version of a bbq chicken and kale salad with homemade multi-grain croutons, avocado, cherry tomatoes and baby cucumbers with a citrus honey vinaigrette. Dig in peeps and enjoy.
Long Island Meets Provence Wolffer Estate
𝓑𝓵𝓾𝓼𝓱 𝔂𝓸𝓾𝓻 𝔀𝓪𝔂 𝓲𝓷𝓽𝓸 𝓽𝓱𝓮 𝓼𝓾𝓷𝓼𝓱𝓲𝓷𝓮 𝔀𝓲𝓽𝓱 𝓢𝓾𝓶𝓶𝓮𝓻 𝓘𝓷 𝓐 𝓑𝓸𝓽𝓽𝓵𝓮, a collaboration of #longisland Wolffer Estate & master winemaker Roman Roth. Their ultimate goal was to create a rosé to pair with SUMMER and did they ever succeed. As one would expect, this is a freshly balanced and elegant rosé that will please all around as you pour. The bottle’s playful design is an eye catcher design and color is a keeper for #winebottlefairylights Distinct to the region in style and blend of 65.5% Grenache, 20.5% Cinsault, 12.5% Vermentino (Rolle) and 1.5% Syrah, it’s perfectly pale and pretty. Bright aromas of tangerine, lemon, raspberry, strawberry, peach and floral are alive from the start. Lively acid and oh so very refreshing, citrus and summer berries burst and accompanied by the saline minerals and lavender. A refreshingly playful and elegant wine enjoyed by family and friends. Pairing – be daring as it’s such a versatile wine. We went old school with a classic Fourth of July salads, hot dogs and burgers amidst the torrential downpour. This will be your latest blush crush (say that five times fast 😂)
Champagne Marie Courtin Présence
𝔹𝕦𝕓𝕓𝕝𝕪 𝕓𝕒𝕔𝕜𝕪𝕒𝕣𝕕 𝕓𝕝𝕚𝕤𝕤 𝕨𝕚𝕥𝕙 ℙ𝕣é𝕤𝕖𝕟𝕔𝕖 Présence is being, existing, or occurring at this time or now. If you have been following me for awhile now you know how much I admire and adore Dominique Moreau’s champagnes and philosophy. Her #Champagne are always so pure and full of pride. Champagne Marie Courtin Présence Extra Brut 2016 Présence is a small batch 1,700 bottles blend of 70% Chardonnay and micro parcel 30% Pinot Blanc grown in the signature kimmeridgian and portlandian soils of the Côte des Bar. #biodynamic #organic #farming #winemaking massal selection( equates to low yield), Blanc de Blancs single vintage and vineyard, no dosage, Fermented and aged in apoxy lined tank, 3 years elevage sur lie, Disgorged 04/2022 A dazzling bright yellow Blanc de Blancs whose bubbles start off lively then chills out to be so elegant and subtle but always persistant. Rich and racy aromas of lemon curd, lemon zest, chalky minerality, tart green apple and pear, white peach, star fruit, brioche mint floral. The minerality is the backdrop for this utterly exquisite champagne, it’s just laden with such character and substance. The flavors rev your engine- Candied pineapple , lemon curd, quince, tart apple, orange and lime zest, white peach, honeysuckle and grapefruit pith with a buttery brioche, mushroom and salted toasted hazelnuts lingering finish. Gracious and electrically edgy with a fantastic ending.
Three Shades of Stags Leap – Legendary Apostrophe
Historical, legendary and somewhat confusing. What came first, the chicken or the egg? The apostrophe in Stag’s Leap before or after the « s »? It might well be the most expensive apostrophe in the history of the winemaking world. This article will debunk any misconceptions on Stag’s/Stags’/Stags Leap. Many have confused the three names, and it’s an honest mistake to make. So let’s take a step back to differentiate between the three as there are commonalities as well as important distinguishing characteristics. Stags Leap Stags Leap is the sub-AVA (American Viticulture Area) located in Napa Valley AVA. It was established as an AVA in 1989. Both its climatical influences, location and soil all contribute to the signature “iron fist in a velvet glove” stylistic profile. Firstly, it is a low valley at 112 meters above sea level. The valley is three miles wide and one mile long between the Stags Leap Palisades to the east and the Napa River to the west. The Stags Leap Palisades rocky terrain reflects heat and creates a hotter environment. However, the valley is a natural wind tunnel bringing in marine breezes and fog from the San Pablo Bay which provides cooling influences for the warm daytime temperatures. As a consequence, naturally lower overnight temperature slows down ripening to create the ideal balance between acid and sugar. These conditions also extend the growing season with warm days and cool nights ensuring the sufficient later ripening varieties such as Cabernet Sauvignon ripen successfully. Lastly the regions soils are predominantly volcanic gravel on the valley floor with sandstone, shale rocky hillsides surrounding similar conditions to the Left Bank of Bordeaux, the birthplace of Cabernet Sauvignon. The lower fertility, good drainage and hard clay subsoils all contribute to softer plush tannins and ripe fruit while retaining fresh acidity. All of these factors contribute to bold and beautiful wines renowned and revered worldwide . There are two wineries named after this region. One with the apostrophe before the s and one after, as well as similar looking labels of stags leaping. It is very common for people to confuse the two because the names are so similar, they are located in the same district of Stags Leap (and are in fact neighboring estates!), and both are named after the legendary stag who evaded hunters by leaping across the district (hence the name) –. In addition, both make equally high quality wines with each having a distinct “signature wine” that does separate the two. It is not surprising that there is so much confusion. Stag’s Leap In 1961 Nathan Fay planted the first Cabernet Sauvignon in the Stags Leap district which most believed the area was too cool to ripen the variety. He released his homemade 1969 which defined the style of Napa Cabernet. Winemaker Warren Winiarski tasted Nathan’s wines and had his aha moment… this is the essence of Napa terroir and what the wines should be. The following year, he purchased a 44 acre property neighboring Nathan’s, which he named Stag’s Leap Wine Cellars. He was determined to make beautiful wines, removed the plum, cherry and walnut trees and replanted predominantly Cabernet Sauvignon and a small amount of Merlot. Fast forward to 1976. The winery presented its 1973 S.L.V. Cabernet Sauvignon at the historic 1976 Judgement of Paris. A wine event organized by the late, great Steven Spurrier, an English wine merchant in Paris whereby French wine experts blind tasted both American and French wines. It was at this event that the Stag’s Leap legendary Cabernet Sauvignon unanimously defeated the top Bordeaux first and second growths from 1970 and 1971 vintages from Château Haut-Brion, Château Mouton-Rothschild, Château Leoville Las Cases and Château Montrose to many of the French chagrin. This winning (amongst other winners at the event) elevated Napa’s status and fame internationally. Stags’ Leap However, Stags’ Leap winery’s history is much older – having originally established in 1872. The 240 acre property, of which 80 acres were vines, was planted in 1872 by Horace Chase and his wife Minnie Mizner Chase. They entertained quite lavishly at the stone Manor House estate with the San Francisco elite and were known for their opulent hospitality and parties. In 1882, the 80 acres of vineyards were producing grapes but they didn’t have a winemaking facility. Horace decided to build a 150 foot wine cave called the Old Stone Cellar, the first of its kind in the eastern part of Napa Valley. Later in 1909 due to financial misfortune, the Chases lost the house and remained stagnant winemaking wise due to prohibition. The estate was later purchased by the Granges, wealthy San Francisco socialites who turned the Manor House into a resort. They continued to grow and sell their grapes but never produced any wines. The property remained unused after their deaths until 1970 when Carl Domain and his wife Joanne purchased the property. The three decade restoration project fully restored the natural beauty of the property – Manor House, Old Stone Cellar, the gardens, the vineyards and winemaking facilities to the grand facility that it is today. Their signature wine is a Petite Sirah amongst other elegant and finessed wines. Stag’s Leap vs Stags’ Leap Following the 1976 Judgement of Paris, the fame and confusion with consumers continued. Frustrations led Stag’s Leap to sue Stags’ Leap in order to retain the name. The case was so tenuous as no one could prove who named their winery first. As mentioned above both were established around the same time, they released their wines at the same time. It went all the way to the California Supreme Court. The verdict was both wineries had the right to use the name with a slight grammatical change which would discern between the two. Stag’s Leap would use the apostrophe before the S, and Stags’ Leap would use the apostrophe after the S. The owners became friends after the settlement and released a 1985 vintage Cabernet Sauvignon made of equal amounts of grapes from each estate
Turkish Wine Challenge 2023
Another successful year of the 2023 @turkishwinechallenge #competition held this year in #london at @67pall_mall The three panels were all led by #womeninwine #judge a 70/30 female to male ratio. I led my table at this third edition alongside #winemakers from @ketatuli #georgia #turkey🇹🇷 and #masterofwine students. We judged an exciting array of top quality wines from Turkey, Georgia, #lebanon #southafrica #spain and for the first time #macedonia Our panel gave three Grand Gold medals! Stay tune for the results. Always wonderful to see the familiar faces of the wine judging world @abvtastings @bethcwillard Patricia Stefanowicz MW, Lindsay Oram, friends @insidemove519 as well as meet new faces. A big shout out to all of the team members for an impeccable competition and to the founder @serhatnarsap for his hard work and unfaltering dedication. I am beyond honored to have been part of the organizing team and panel chair. Till next year #twc2024
Classic Peyrassol Provence Rosé
𝑅𝑜𝓈𝑒 𝒾𝓈 𝒶 𝓇𝑜𝓈𝑒 𝒾𝓈 𝒶 𝓇𝑜𝓈𝑒 𝒾𝓈 𝒶 𝓇𝑜𝓈𝑒- 𝒢𝑒𝓇𝓉𝓇𝓊𝒹𝑒 𝒮𝓉𝑒𝒾𝓃 Things are as they are, this rosé is a classic Côté’s de Provence, a staple in everyone’s rosé rotation. Dating back to the Order of the Knights Templar in the 13th century, La Commanderie de Peyrassol is nestled between the Mediterranean and the foothills Massif des Maures emerged in olive and oak trees and garrigue as protection. Hailing from the region where rosé reigns supreme, a blend of old vines planted in clay limestone soils and made in the traditional regional method of delicate press and blending of select parcels – 50% Cinsault, 25% Grenache, 10% Syrah, 8% Mourvèdre, 4% Tibouren, 3% Vermentino and Ugni Blanc this rosé consistently delivers and always crowd pleasing in its delicate nature. 𝒞𝒽â𝓉𝑒𝒶𝓊 𝒫𝑒𝓎𝓇𝒶𝓈𝓈𝑜𝓁 𝑅𝑜𝓈é, 𝒜𝒪𝒫 𝒞ô𝓉𝑒𝓈 𝒹𝑒 𝒫𝓇𝑜𝓋𝑒𝓃𝒸𝑒 – 𝟤𝟢𝟤𝟣 Pours into the glass a palest of pale pink color. Delicate aromas of wild strawberries, white peach, melon, dusty crushed gravel, citrus medley and white blossom . The palate is straight, mineral clean and precise in its elegant nature. A medium bodied rose with a creamy texture and freshly squeezed limes, pink grapefruit, tart raspberry, straw; watermelon and honeydew dancing into a refreshing salinity finish. Paired with grilled swordfish steaks with a salsa verde and vegetable kebabs.