Chateau Vignelaure Coteaux d’Aix en Provence Rosé
Now we are in the second largest and western side of Provence, Coteaux d’Aix en Provence (Aix is pronounced “Ex”). It is a coastal, hilly region whose variations in elevations and microclimates make it ideal for viticulture. Rosé dominates however you will find red and whites made from Rhône style varietals. Chateau Vignelaure Coteaux d’Aix en Provence Rosé 2020 A coastal, hilly region whose variations in elevations and microclimates make it ideal for viticulture. Château Vignelaure established in the 60s by Georges Brunet, one time owner of Bordeaux third growth Château La Lagune. At 350m elevation, he decided to plant Cabernet Sauvignon using cuttings taken from his Bordeaux estate in order to make interesting and approachable rosé wines. Vine age: between 25 to 40 years old. Soft gentle press and cooled to macerate on the skins for 48 hours. Slow fermentation at controlled temperature (17°C) in stainless-steel tank. Partial malolactic fermentations. Aging of three months on fines lees, with bâtonnage before bottling. Blend: 40% Grenache, 30% Syrah, 20% Cabernet Sauvignon, 10% Vermentino Pours in the glass a pale pink salmon color. Swirls of red berries (strawberry, raspberry), watermelon, peach, grapefruit, wet stone fill the air. Sip and the light bodied wine is fruity and fresh. It has a lively medium+ acidity with flavors of strawberry, raspberry, watermelon, peach, grapefruit, honeysuckle, wet stone and finishes on a savory mint and pepper note. It’s classical, softer approachable wines that represents the flavors of the region. It’s classical, softer and fresh approachable wine that represents the flavors of the region. Pair for risotto with scallops, seafood paella, grilled herbs de Provence chicken and stuffed zucchini flowers.
Figuiere Atmosphere Rose Extra Brut 2017
Rosé wines from Provence come in a variety of styles. Versatile warm weather wines, with or without food. These wines are pretty in pink color with lively acidity, creamy mouthfeel. The region produces 75% rosé wines for good reason. It has warm temperatures to ripen the grapes, cooling influences from the mediterranean and altitude of the hilly sub regions that help retain the acidity and freshness. The wines are have fresh vivid flavors and crisp acidity. Figuiere Atmosphère Rose Extra Brut 2017 Méthode Traditionnelle Cotes de Provence, France An Organicly farmed 210 acre estate located 250m from the Mediterranean seaside. Made in the traditional method (think Champagne, Trentodoc or Cava as examples), first fermentation in stainless steel tanks followed by second fermentation in bottle, 9 months of lees ageing. Style: Extra Brut (5g/L) Blend: 50% Grenache, 50% Cinsault Pours into the glass a pale salmon pink color. Swirl and find aromas of ripe red berries, freshly picked peaches, citrus and minerals tickle your nose. Sip and the flavors are fruity and lean – strawberry, cherry, raspberry, peach, lemon, grapefruit, a salty minerality mixed with light toast. The vibrant acidity and the light bubbles are all very pleasant. Pair with smoked salmon crostini, freshly shucked oysters, cherry tomato and bocconcini salad, fried calamari.
Brunnenhof Mazzon Chardonnay
Brunnenhof Mazzon Chardonnay 2019 Südtirol – Alto Adige, Italy Italy’s smallest, Alpine beauty of a wine region, the mountainous glacial valley of Northern Italy region of Trentino-Alto Adige is located just south of Austria. It is made up of 2 separate regions – Trentino and Alto Adige (a.k.a. Südtirol). The regions are heavily influenced by Austrian-Italian cultures. You will find a hodge podge of varietals in the region – from delicate Pinot Noir & Schiava, herbaceous Lagrein and bright refreshing whites such as Pinot Grigio, Chardonnay and Pinot Bianco, aromatic, fuller Gewürztraminer. Brunnenhof is a small-scale family winery with plantings of Pinot Noir, Lagrein, Gewurztraminer and Chardonnay which all thrive in this rugged terrain region. The life and vitality of the grapes are forever present in the final wine thanks to the attention and care they place on their vines. No chemicals, minimal intervention and over a hundred years of winemaking traditions carried out by the Brunnenhof family ensures the reflection of the terroir and varietals fully express themselves in their wines. The Chardonnay vines are new to the family estate as of 2018. The hilly soils are rich in minerals, sand and gravel. The grapes are crushed and macerated for 24 hours and then fermented in 500 liter oak barrels. The wine is aged further for 10 months on the lees in the oak barrels. Only 2000 bottles were produced. Pours in the glass a medium lemon color. Swirls and bam! You’ve just picked the most perfect, ripe golden apples, pears, lemons, white peaches and apricots mingled with a bouquet of honeysuckle. Sip and the creamy texture is balanced with the lively acidity. The expressive, fresh flavors are delicate and fruity with a beautiful minerality – golden apple, pear, apricot, honey, honeysuckle, wet stone, buttery, petroleum (very subtle). It finishes on a slight herbal minty/fennel note and baked lemon pie. Absolutely amazing – the flavors, acid and alcohol (I didn’t notice the 14.5% abv at all!) – it was so well balanced and integrated. Sublime with roasted halibut (olive oil, ground toasted fennel seeds, orange zest, salt and pepper) with orange beurre blanc, fingerling potatoes and roasted asparagus. The wine amplified the orange zest in the sauce and fish. I have to say it was one of the best meals I have ever made.
Langhe Rosato from Massimo Rivetti
Italy is under the radar when it comes to Rose wines. Many people don’t even realize that Italy produces top quality roses from a variety of grapes – such as Sangiovese in Tuscany, Corvina in Veneto, Montepulciano in Abruzzo, Negroamaro in Puglia, Nerello Mascalese & Nero d’Avola in Sicily as well as Cabernet Sauvignon, Pinot Noir and Syrah. With that many varietals it’s not surprising that the style range will try from light to dark rosato in both color and flavor profile. Massimo Rivetti Neive Viarivetti22 Rosato 2020 Langhe DOC, Piedmont, Italy The Massimo Rivetti Farm is known for their stunning Barolo, Barbaresco & Barbera to name a few. But their philopshy is about maximum the respect of the grapes and wines. The use organic and biodiverse practices in their 25 hectares of vines. There are zero pesticides and herbicides or intervention, ambient yeasts, minimal intervention. This a pure wine in all forms – the 35-40 year old vines are fermented at cool temperatures for 10 days and ages for another 4 months in stainless steel. Wine: 100% Pinot Noir Pour in the glass a salmon copper color. Swirl and the fresh fruity goodness aromas of raspberry, strawberry, cherry, tangerine and lemon say hello are you ready for summer? Swirl and boom! It’s summer in a glass. If I were to close my eyes I’d be poolside enjoying a cool glass of this liquid sunshine. This lean & dry wine has a mouthwatering acidity and vibrant array of fresh, ripe flavors of the watermelon, red berries, citrus, wet stone, grass & a tad of white pepper carries the medium finish every fine and clean. It’s just perfect for grilled tuna tacos, roast chicken & bacon club sandwiches with avocado mayo and Mexican corn on the cob. However it’s a stunning poolside pounder my friends. Happy Friday!
Clos de Mez Gamay
Clos de Mez “La Dot” 2010 Fleurie AOC, Beaujolais 4 Generations of Zighera women shaped what Clos de Mez is today. Marie-Elodie Zighera-Confuron founded Clos de Mez (Mez being her nickname) by amalgamating the 3 family parcels in both Fleurie and Morgan under one domaine. She is carrying on the family tradition with her modern winemaking teachings and traditional practices, both in the vineyard and in the winery. Through her experiences in Beaujolais and Cote de Rhone wineries, she discovered that Gamay could be made in the same manner as Pinot Noir from Beaune but with ambient yeasts and minimal intervention. Clos de Mez makes 3 wines, yes three, each unique. * Morgon “Chateau Gaillard” (a queen of a wine that will blow your socks off and could age for decades 30 years) * La Dot is a complex princess that has so many layers which also cellar worthy * Mademoiselle M is the duchess which is a light and fruity Beaujolais meant to be enjoyed young for it’s fresh and fruity style. The La Dot parcel was part of Marie-Elodie Zighera’s grandmother’s dowry, hence the name to pay homage to her “Mamie.” The 50 year old vines are located in southern Fleurie close to the border of Morgon. Grown in sandy pink granite, gnarled old goblet pruned vines produce very low yields. Hand picked, whole clusters undergo cool fermentation for a short period prior to half being matured in barrels for 9 months. After blending the barrel and vat wines, the wine is further aged for another 12 months. Once bottled the wine is further aged in bottle for an additional year before release. Pour into the glass pale ruby color with a purple rim. Swirl and medium+ intensity aromas of strawberry, cranberry, cherry, raspberry, violet & earth jump out of the glass. Sip and the vibrant acidity and the smooth, soft tannins carries the flavors of wild berries (strawberry, cherry, raspberry), violet, forest floor, black truffles, leather, kirsch, bubblegum lead into a long finish on cinnamon spice. It’s youthful and lively yet it has elegance and beauty. It’s finesse in a glass. Serve it lightly chilled with salmon rillette, Brie & saucisson, seared tuna or a roast chicken and bacon frisée salad with pomegranate seeds.
Eloquente Champagne from Jean de la Fontaine
Champagne Jean de la Fontaine NV L’Eloquente Brut Charly-sur-Marne, Vallée de la Marne, Champagne The 55 acre estate was founded in 1946 by their grandfather, three generations later sisters Aline, Claire, and Lise Baron run the family estate. They stand for innovation and modern technology while maintaining the grower champagne ideology with minimal intervention through sustainable practices. Their work is to preserve a healthy environment for future generations. Cuvée blend of 73%Meunier, 16% Chardonnay , 11%Pinot Noir mostly from the western edge of Champagne. Lees ageing: 3 to 4 years in the cellar before release. Pour into the glass a pale lemon color. Swirl and aromas of lemon curd, lemon zest, baked apples, crisp pear, brioche, freshly cut lemon and lime, toast, honeysuckle jump out of the glass with fresh intensity. Sip and the soft, creamy mouthfeel envelops you. The tiny pelage and fresh, lively acidity just amplifies the flavor intensity the stone fruit (nectarine & peach), honeysuckle, lemon, yellow apple, crisp pear, cherry brioche, freshly cut citrus, honey, chalk and toasted hazelnuts into a long mineral, almond & chalk finish. It has a feminine finesse, elegance to it yet rich and generous in flavor.
Gusbourne English Sparkling 2015
Gusbourne Rosé Brut 2015 With English Sparkling, site selection is key. In 2004 Andrew Weeber saw and opportunity to create something amazing that was completely out of his wheelhouse. An orthopedic surgeon from South Africa who had read an article in Financial Times on what was happening on what was going on with English Sparkling and saw his window into winemaking. He did his research, found this perfect location and hired winemaker Charlie Holland. Fast forward to 2010 they released their first Blanc de Blanc to critics acclaim. Their vision is pretty simple, to make top quality sparkling wines, period. Their winemaking a is a slow and precise process. They strive to let the grapes shine with minimal intervention to ensure the best expression of each and every year. Hand picked, whole bunch pressed these wines are treated with kid glove care to yield the best quality juice. South facing ancient escarpment in Appledore, Kent. Cool fermentation – fermentation in temperature controlled stainless steel tanks with a small percent of barrel-aged for the red varietals before secondary fermentation. Lees ageing: Minimum 26 months. Cuvée blend of 54% Pinot Noir, 32% Pinot Meunier, 14% Chardonnay. Dosage: 7.5g/L Pour into the glass a feminine salmon pink color Swirl and delicate aromas of strawberry, cherry, cranberry, rose petals, lemon, minerals and brioche. Sip and the delicate bubbles tickle the palate as the electric acidity brightens the flavors of just picked strawberry, crisp green apple, cranberry, cherry, blood orange, lemon, rhubarb, grass that ends in a pastry & brioche elegant finish. Home-cured Gravlax, yellow cherry tomato salad, spinach and strawberry salad with raspberry vinaigrette If you have never tasted an English Sparkling, make it a point to step out of your bubbly comfort zone and do so. Embrace it’s acidity, it’s energy and power.
Chinon Rosé
Domaine Charles Joguet Rosé 2020 Chinon, France 100% Cabernet Franc In 1957 Charles Joguet, a young painter and sculptor at the time abandoned his budding art career to take over the family wine business. Previously selling their grapes to negotiants, Charles decided it was time to make their own wines as their land were considered to be premier and grand cru vineyards of the Chinon region. Over the course of time, he radically changed practices in the region – separate terroir vinification and single vineyard bottling. Their 36 hectares estate of Cabernet Franc parcels each have their own unique characteristics and microclimates which are individually cared for. The purity of fruit, the exceptional delineation of aromas and flavors, the soulful reflection of terroirs, and the extraordinary seductiveness of the texture makes their wines truly one of a kind. The 30 year old vines planted in alluvial sand are organically farmed. Now Rosé is the type of wine that comes in a variety of colors, flavors and intensity of light and fruity to bold and savory. Rosé, in my opinion, is a wine to be enjoyed ALL YEAR LONG. It’s not just a summer wine. Pour and pale salmon pink color in the glass. Swirl and fresh aromas of strawberry, watermelon, raspberry, cherry, peach, lemon and pink grapefruit. Sip and let those fresh flavors envelope your mouth – strawberry, watermelon, cherry, raspberry, rhubarb, melon, peach, citrus, grass, rose petals and minerals rides along nicely in it’s thirst quenching, fruity and bright acidity with a creamy texture. It’s the type of wine that you just cannot put down – trust me, I can attest to thoroughly enjoying this rosé. It’s balanced in it’s aromatics, richness and fruity persistence. It’s cool, crisp, and dry. It would be delightful with a fresh goat cheese salad, crab cakes or grilled swordfish kebabs or simply lying on a picnic blanket. So go pour a glass and enjoy the sunshine.
English Sparkling Wine
“Only the unimaginative can fail to find a reason for drinking champagne.” –Oscar Wilde 🥂 All of your champagne fans out there, have you had the pleasure of enjoying its next door neighbor? Welcome to English Sparkling Wine. 🥂Don’t let the name fool you. English Sparkling Wines are not just any ordinary sparkling. The fact that big Champagne houses such as Taittinger and Pommery have planted vineyards here should tell you something – it’s a solid thumbs up and endorsement…. Here’s why: 🥂English Sparkling Wine 101: Thanks to climate change, regions that were once too cool to fully ripen grapes to produce sparkling wine (or still for that matter) are now considered to be the next big thing in winemaking. One fine example is English Sparkling wine. It’s Englands version to grower champagne. Quick Summary: * Winemaking as we know it today began shortly after the WWII, mainly using German crosses and hybrid varieties. Fast forward to the 1980s brought about planting of traditional champagne varieties by several estates (ie. NYetimber) 70% of all plantings are Chardonnay, Pinot Noir and Meunier English Sparkling is made in the same method as champagne – 2nd fermentation takes place in the bottle with a minimum of 9 months on the lees but most producers are ageing on the lees for 20+ months. Most of the wine is produced in Southern England Cool, maritime climate = slow ripening, slow sugar accumulation and high acidity levels, just ripe fruit flavors Permitted varietals are Chardonnay, Pinot Noir, Pinot Noir, Précoce, Meunier, Pinot Blanc and Pinot Gris. 🥂English sparkling is like the Wild West of bubbly – there aren’t many rules, it’s thriving, fast growing region making high quality sparkling wines and it’s completely terroir-driven. English Sparkling profile: Racy high acidity Medium alcohol Light to medium body. Flavours are just ripe aromas and flavors of apple and lemon along with distinct autolytic notes. In my glass @gusbourne_wine Gusbourne Rosé Brut 2015 – more to follow on this lovely sparkling and it’s producer.
D’Angelo Aglianico Del Vulture
Basilicata, Italy has become one of the hottest wine regions in recent years for powerful, fascinating, deliciously drinkable, majorly food-friendly wines. Aglianico is the star grape of this region, which loves hot climates and rich volcanic soils of both the Camopania region (in Taurasi) and the neighboring region of Basilicata (in Monte Vulture). The soils adds a smokyness to the wines along with the rich, smooth texture and aromas of black fruits, dark chocolate, coffee, minerals and smoke. Its a big, savory and bold wine with big firm tannins and an inky purple color. Aglianico being the star red in this picture today. D’Angelo Aglianico Del Vulture 2015 D’Angelo is a historical family estate in the heart of the major appellation of Italy’s deep Southern region of Basilicata. Producing wine on the slopes of mount Vulture, extinct volcano since the 1930’s. The estate focuses on the Aglianico grape, which is king in southern Italy. Aged in large neutral barrels. Garnet red color that would look lovely as a pendant on a necklace (just saying). Swirl and it has an aroma hit of crisp and juicy raspberry, rhubarb, anise, smokey sandal wood. Sip and it’s wallop packed full of flavor and intensity but not OTT. It has a lovely balance, silky soft tannins, juicy red raspberry, anise, cherry, dried thyme, cherry tomatoes, fennel, garigue, woody savory finish and length that’s totally crowd pleasing. This wine begs to be enjoyed with pizza – so I answered the call and was only happy to accomodate. I made smoked ham and wild mushroom pizza as well as smoked ham. It would also pair nicely with caponata, arancini YUMMMMM I’m making myself hungry.