deck_8357174 Flashcards
Oxidative white made of Savagnin, direct press then aged 4 years in old barrels with a veil of yeast. A dry, full bodied white, amazing bitterness, spicy, toasted nuts and brioche flavors, round and balanced, with minerality, acidity and salinity. Powerful and exuberant flavors; an old production process, inspired by the Andalusian sherries vinification unfortified, or as they used to call it in France, vin de garde, meaning: wine to keep for a long very long time.
Cotes du Jura, Franche-Comté - Jean-Francois & Jean Phillipe from Caves Jean Bourdy, Cotes du Jura, 2014 (Savagnin)
Pet-nat or method ancestral made from pre-phylloxera wines of Verdejo. They are growing in altitude on sandy soils in Nieva, part Rueda vineyards, province of Segovia in Castilla y Leon, north-western part of Spain. incredibly old wines between 140 years old for the youngest ones to 280 years old!!! First grapes of the vendimia (vintage), spontaneous fermentation in the bottle, aged on lees. Fine bubble, lightly fruity and floral, vivifying acidity.
Nieva - Ismael Gozalo from Microbio Wines, Nieva York, 2018 (Verdejo)
Made of 90 yrs old wines of Xarel-lo from a single vineyard in Penedes vineyards, in Catalunya, north-eastern part of Spain. De-stemmed grapes macerated two weeks in open oak. Then aged 7months in French barrels. Generous, rich and expressive dry white, touch of bitterness, toasted, citrusy and honey notes.
Penedes - Manel and Nuria Arinyó from Clos Lentiscus, Xarel-lo Domaine, 2015 (Xarel-lo)
Direct press of a blend of white grapes growing in Mittelbergheim in Bas-Rhin. Aged on lees, unfined and lightly filtered. The three grapes contribute to its fine balance of tension, minerality, light oxidative notes, acidity, light touch fruit and floral. Exuberant, very gourmand and refreshing dry white!
Alsace - Jean-Pierre Rietsch from Domaine Rietsch, Tout Blanc, 2018 (60% Riesling, 30% Pinot Auxerrois, 10% Gewürztraminer)
Blend of a real conservatory of 50 to 60 year old sub-varieties of Grenache vines growing on the calcareous terroirs of Montsant in Catalunya, in high altitude vineyards. They are aged in amphora, with no extraction. Juicy, generous fruit, nice texture, soft tannins, light and spicy with a fresh finish.
Monsant - Alfredo Arribas, Vins Nus, SiurAlta, Rouge (blend of many different sub-varieties of Grenache)
Traditional method of 90 years old wines of black & white sumoll from Penedes, dosage with rosmarin honey. After 7 months in amphoras, aged 6 years “sur lies”, then 3 yrs in bottle.
Penedes - Manel Arinyó from Clos Lentiscus, Sumoll Ferestec, 2010
Direct press of 90 yrs old wines of xarel-lo from a single vineyard in Penedes. De-stemmed grapes macerated two weeks in open oak. Then aged 7months in French barrels.
Penedes - Manel Arinyó from Clos Lentiscus, Xarel-lo Domaine, 2015
Direct press of 180 yrs old wines of xarel-lo from a single vineyard on 350 meters high sandy soils in Nieva. After 10 months in foudre, then aged 1 yr in stainless steel.
Nieva - Ismael Gozalo from Microbio Wines, Sin Nombre, 2015
5 months maceration of whole harvest Verdejo in tinajas (amphoras) 140 yrs old wines from different vineyards on 350 meters high sandy soils in Nieva. Then aged 7months in oak barrels.
Nieva - Ismael Gozalo from Microbio Wines, Kilometro Zero, 2015
Light infusion of black Sumoll from Tarragona, Penedes. Soft maceration, foot trodden, first aged 8 months in stainless steel then more months in amphoras.
Penedes - Jordi Guasch from Finca Parera, Khronos, 2016
“Sol y Serena” solera of old wines Xarel-lo. Blend of different vintages aged in dame-jeanne over summers and winters, the heat and the cold.
Penedes - Jordi Guasch from Finca Parera, Mala Herba, Solera from 2007 to 2012
(blanc de blanc : Xarel-Lo, 13 to 83 yrs old on fossilized limestone) • 35 Ha, Manual harvest, Spontaneous yeast
Alt Penedès, Barcelona, Catalonia : Amós Bañeres Merinero & Alex Ruiz from Els Vinyerons, based in Torrelles de Foix 12/ 50.00
(Pineau d’Aunis, Grolleau & Menu Pineau on sand & clay with flint) • Practicing Organic since 2000, 16.5 Ha
Touraine, Vallée de la Loire : Hervé Villemade from Domaine du Moulin, based in Cellettes : What’s Up 2018, 15/ 60.00
(Grenache on slates) • Residual Sugar of 69.5 grams per liter. 15.9% alcohol
Roussillon : Côte Vermeille, Pyrénées Orientales : Bruno Ducheêne, based in Banyuls-sur-Mer: Le Banuyls de Môman 2018, vin doux naturel (2.5 oz) 20/ 60.00
(60+ year old Tibouren (aka Rossese) aged under flor for 1 year in foudre) • Since 1700’s, one of few growers of heirloom Tibouren. One of only 18 Cru Classe wines of Prov. • Practicing Organic
Cotes de Provence: Brigitte and Claude Deforges from Clos Cibonne based in Le Pradet: Clos Cibonne, Tibouren Cuvée Speciale de Vignettes Rosé 2017, 21/ 95.00
(Xarel-Lo) • Unfined, unfiltered. Spontaneous yeast
Alt Penedès, Barcelona, Catalonia : Amós Bañeres Merinero & Alex Ruiz from Els Vinyerons, based in Torrelles de Foix : Vinya Oculta 2017 17/ 65.00
(Verdejo) Pet-nat or method ancestral made from pre-phylloxera wines of Verdejo. They are growing in altitude on sandy soils in Nieva, part Rueda vineyards, province of Segovia in Castilla y Leon, north-western part of Spain; Incredibly old wines between 140 years old for the youngest ones to 280 years old!!! First grapes of the vendimia (vintage), spontaneous fermentation in the bottle, aged on lees. Fine bubble, lightly fruity and floral, vivifying acidity.
Nieva, Segovia, Castille y León : Correcaminos - Ismael Gozalo from Microbio Wines, Correcaminos 2018 18/ 70.00
(Riesling, Pinot Auxerrois, Gewurztraminer) • Seventh generation winemaker, Practicing Organic
Bas-Rhin, Alsace : Jean-Pierre Rietsch from Domaine Rietsch, based in Mittelbergheim : Alsace Blanc au Litre 2018, 14/ 55.00
(Old wines of Sauvignon) • Single parcel Sauvignon Blanc from a winemaker who choses to work outside the Appellation system
Touraine : Noëlla Morantin based in Thésée : Touraine Chez Charles 2018 17/ 70.00
(Savagnin aged under flor) • Near the township of Arlay, iconic village near Chalon which was at one time under Spanish rule
Franche-Comté : Jean-Phillipe & Jean-Francois Bourdy from Domaine Jean Bourdy, in Arlay : Cotes du Jura 2014, (3 oz) 16/ 95.00
(Hondarrabi Beltza in Stainless Steel) • Youthful character. Lightness of body and tannin makes it versatile in pairing
Golfo de Viscaya, Bizkaia : Donione Gorrondona, based in Baiko : Txakoli Beltza 2017, 20/ 80.00
(Younger vines of Syrah on clay soils) • 10 months in large clay amphora. 90% Syrah and 10% Viognier. Practicing Bio-D & Organic
Montsant, Tarragona, Catalunya : Alfredo Arribas from Vins Nus based in La Morera : Morat 2016, 19/ 65.00
(Tempranillo from 157 parcelles from three different small valleys, fermentation in stainless steel, then aged in foudres and barrels for 20 months) • Organic viticulture, with Bio-D practices. Also known for pre-modern style choice of French Oak • Unique microclimate of Sierra de Toloño in (Basque) Rioja Alavesa (South facing elevation direct Atlantic influence, notably cool nights). 2012 vintage noted for high concentration .Vineyard sites dating to 14th century monastery, maintained by community co-op, until 1967
Sierra de Toloño, Cantabria : Telmo Rodriguez from Remelluri, based in Bastida : Rioja 2012, 27/ 120.00
(Côt (Malbec) aged in barrels) • Organic & Practicing Bio-D, an elegant spin on Malbec for lovers of full-bodied red
Touraine : Pierre-Olivier Bonhomme based in Les Montils : Touraine KO, In Côt We Trust 2016 16/ 65.00
