Beer

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Brasserie Dupont Foret Saison (750 mL) $14.98

 

Brewed by Brasserie Dupont (one of the oldest breweries in Belgium), the Foret Saison was the first 100% certified organic beer to be produced in Belgium. The beer is crafted with organically cultivated hops and barley as well as filtered artisan well water, providing the beer with a distinct and unique mineral quality.

A light bodied, refreshingly smooth beer with a bold malt flavor, Foret Saison has distinct aromas of bread, clove and pepper, finishing with a dry herbal note and complex fresh citrus flavor.

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Bubbly

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NV Vilmart et Cie, ‘Grand Cellier’ Brut Premier Cru Champagne, Champagne, France $122.00

 

Récoltant-manipulant or grower champagne is champagne crafted from 100% estate grown fruit embodying distinct vineyards and style.  While larger Champagne houses may source grapes from the entire Champagne region and place their emphasis on a consistent house style, grower champagnes place terroir at the forefront of each wine creating unique sparkling wines speaking to the place and people whom created them. 

 

A récoltant-manipulant since its inception in 1890, Vilmart is considered not only one of the greatest grower estates in Champagne but one of the finest producers of any type in Champagne.  Founded by Desire Vilmart and now run by 5th generation Laurent Champs, the 11 hectare estate is located in the region of Montagne de Reims, where the majority of the vines lie in Rilly-la-Montagne with a few plots in the neighboring village of Villers-Allerand.  A member of Ampelos (an organization that promotes organic and sustainable viticulture), Champs has refrained from the usage of herbicides or chemical fertilizers during his 26 year tenure.  All of Vilmart’s wines are fermented and aged in oak-every base wine, without exception, seeing at least ten months in casks. 

 

Importer, Terry Theise, states “I’ve found Vilmart among the most food-friendly of all my Champagnes, because they’re so gracious, so vinous, so lordly in their carriage. It’s clear to me Vilmart is a Champagne estate of unassailable consequence, a must-have for anyone interested in the possibilities of this most suavely powerful and graceful of all wines.”

 

The NV ‘Grand Cellier’ Premier Cru Champagne is a blend of 70% Chardonnay and 30% Pinot Noir. On the nose it reveals white flower aromas of honeysuckle and lilac, citrus, fresh butter and cream revealing spicy notes of ginger and lemon grass as it warms in the glass. The palate is lively with a delicate effervescence; a creamy and silky textured wine with green apple, grapefruit zest, orchard fruit, and toasty notes accompanied by a light smoky minerality.

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Rosé

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2015 IBY Blaufränkisch Rosé, Burgenland, Austria $28.98

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If you have yet to explore the wines of Austria, perhaps you should consider it the next destination in your continued exploration into the world of wine. The quality of wine produced in Austria has drastically improved over the last twenty years and the value to be found in the country’s indigenous varietals is both fascinating and delicious. 

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IBY Winery, located in the famous wine village of Horitschon in Mittelburgenland, Austria, cultivates approximately sixteen hectares of vineyard land and is considered one of the premier Blaufrankisch producers. Anton Iby (5th generation currently in charge of the estate) is a young and passionate winemaker with youthful energy and together with his father’s extensive experience produces wines of terroir, power, elegance and aging potential.  Unlike many producers cultivating Gruner Veltliner, a white Austrian varietal recently attracting a well deserved spotlight in the U.S., the IBY family focuses solely on red varietals. 

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The 2015 IBY Blaufrankisch Rose, made from high quality estate grown grapes, is quite possibly one of the best rose’s of the season.  The continuity between the nose and the palate is remarkable; the delicate creaminess on the nose translating into a smoothness and finesse on the palate.  Strawberries, red apple, fresh pink and red roses, and crème fraiche aromas lead you to red current, green apple, watermelon, and a hint of white pepper on the palate.  A smooth silky body beautifully balances the wine’s fresh acidity. 

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White

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2015 ColleStefano, Verdicchio di Matelica, Marche, Italy $28.98

 

The little town of Matelica is in the Marche region of Italy, just east of Umbria. This region produces fine, mineral driven wines crafted from the Verdicchio grape. Further inland and at a higher elevation than the more common Verdicchio di Castelli di Jesi, Matelica tends to produce brighter and more elegant wines whereas the Castelli di Jesi wines often have more fruit and heft. 

 

Prior to taking over the family estate in 1998, Fabio Marchionni pursued a well rounded path in his pursuits within the wine industry.  Marchionni obtained a degree in agriculture upon completing his thesis on Verdicchio di Matelica, labored in Germany where he learned to farm organically with minimal impact to the environment and briefly worked in wine bars and restaurants. 

 

Farming only 15 hectares, Marchionni’s ColleStefano is textbook for the Matelica style producing bright and crisp wines with floral notes and a hint of pine.  100% estate fruit, grown organically, ColleStefano Verdicchio is medium-bodied with crisp acidity and excellent structure. Apricots, peaches, minerals, mint, almonds and flowers all make an appearance in this delicate, expressive wine.

 

2014 Marc Colin, Chardonnay La Combe, Burgundy, France $44.98

 

The Marc Colin Domaine was established in 1970 and produces wine from 15 hectares situated in 26 different appellations including: St. Aubin, Chassagne-Montrachet, Puligny-Montrachet, and Santenay.  Colin and his family produce mostly Chardonnay wines from the finest parcels in the Côtes de Beaune, but also produces a few delicious village level wines from Pinot Noir as well.  Even though the domaine has only been producing wine since 1970 there are vines that have been in the family for over 100 years. 

 

Today, Marc’s son, Joseph is the chief winemaker and responsible for maintaining the traditional family style that includes organic production, judicious oak use, and optimum freshness.  The result in the glass is wine that is characterized by a silky texture, roundness and a subtle hint of cinnamon and vanilla from time in spent in French Oak.  Each separate plot of land shows the differences and intricacies of Burgundy terroir, giving each wine a unique and distinct character. Like many of the great producers of Burgundy, Colin’s vineyard practices are the focus to creating world-class wines. He does not use herbicides, grapes are handpicked earlier and less new oak is used, looking to produce high-toned, expressive wines. The source for the fruit used in this Bourgogne Blanc effort is on the cusp of several venerable sites within Chassagne‐ Montrachet: “Les Encegnieres,” “Vide Bourses” and “Les Houilleres.” Loosely translated “La Combe” means “The Valley," wedged between hills and slopes and generally bowl shaped.

 

2013 Bedrock, Compagni Portis White Heritage Blend, Sonoma, California $51.98

 

Bedrock Wine Co. was founded in 2007 by Morgan Twain-Peterson in a 550 square-foot, former chicken coop with 8 foot ceilings and no fermentation space. After six years of Bedrock being a one-man-show, Morgan was able to talk his best friend, Chris Cottrell, into moving to California from New York to join him. They now happily have a little more space to move around in but share the same objectives that guided the winery at the start: to channel the fruit of ancient vines into powerful, elegant, and distinctly Californian wines. 

 

Planted in 1954, the Compagni Portis vineyard is organically dry-farmed under the guidance of organic guru Phil Coturri. The head-trained vines are a palate of fascinating white varietals—Gewürtzraminer, Trousseau Gris, Riesling, Burger, and some that remain unidentified—producing stingy yields of under one ton per acre.  The resulting wine is exotic and aromatic, dense and totally unconventional. It is as unique as the vineyard from which it comes.

 

Red

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2014 Alvaro Palacios Camins del Priorat $34.98

 

If anyone embodies the promise and spirit of “The New Spain,” it's Alvaro Palacios. His L’Ermita is widely considered—along with Peter Sisseck’s Dominio de Pingus—to be the most important Spanish wine of the modern era.

 

One of nine children born to the owners of Rioja's respected Palacios Remondo, Alvaro studied enology in Bordeaux, while working under Jean-Pierre Moueix at Ch. Pétrus. He credits his tenure at Pétrus for much of his winemaking philosophy and for showing him "the importance of great wines."

 

The wine is comprised of a blend of 40% Garnacha, 30% Samso, 20% Cabernet Sauvignon, 10% Syrah from estate owned vineyards as well as purchased grapes, and is fermented in stainless steel, oak and cement vats with indigenous yeasts and aged in barriques and oak vats for six months.  Ripe, juicy and somewhat balsamic, it shows a Priorat character that is highly drinkable with fine tannins and pungent flavors. It is a wine to enjoy at the table.

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2015 Domaine de la Grand'Cour (Dutraive) Fleurie Clos de la Grand Cour, Beaujolais, France $42.98

 

The estate of Domaine de la Grand Cour dates back to 1969 when it was purchased by Jean Dutraive, making it one of the oldest in the village of Fleurie. Jean Dutraive was joined by his son and fifth generation vigneron Jean-Louis in 1977. By 1989, the reins were fully in Jean-Louis’ capable hands. The heart of the property are the lieux-dits of Clos de la Grand Cour, Chapelle des Bois and Champagne which make up a total of 9 hectares of vines in Fleurie, surrounding the house and cellars. Additionally, the family has 1.6 hectares in the cru of Brouilly. The average age of the vines are around 40-50 years, with a good chunk around 70 years old.

 

Jean-Louis is a devout practitioner of organic viticulture and the property has been certified by ECOCERT since 2009, though was practicing organic for many years before that. Harvest at Dutraive is done by hand and grapes are immediately placed in tank at low temperatures to begin carbonic maceration (without sulfur). The wines ferment naturally with indigenous yeast and are macerated on the skins for anywhere from 15-30 days depending on the vintage and the particular wine. The wines are then gravity fed to the cellar for a period of ageing of 6-15 months, depending on the cuvée. Elevage occurs mostly in used burgundy barrels, though the Fleurie Grand Cour, Fleurie Chapelle des Bois and Brouilly are sometimes aged at least partially in old foudres or cement tanks depending on the vintage. Minimal S02 is added during the élévage, only when necessary, though a small amount is added when the wines are racked and assembled for bottling. And in general, no fining and filtration is used unless absolutely required.

 

The wines of Jean-Louis Dutraive are some of the most unique aromatically and texturally in all of Beaujolais. One whiff, and the wines display an almost exotic floral and spicy aroma overlayed over lush minerally Gamay fruit, sort of like a top Morey St. Denis 1er or Grand Cru nose combined with earthy, Volnay-like fruit. There is also a textural lushness and exuberance backed up by ample structure and acid. These are substantial Beaujolais, and ones that could certainly stand up to food. They also have the requisite material to develop and evolve over the medium term, i.e. 10-12 years of aging, easily!

 

Domaine de la Grand’Cour is truly an exciting yet still under-the-radar estate (always exciting to get in early!), and Jean-Louis Dutraive deserves his place at the top of the ranks in Fleurie.

 

2014 Chateau de Saint Cosme, Gigondas, Rhone Valley, France $71.98

 

Saint Cosme, located just north of the village of Gigondas, is the oldest estate in the region. The property has been in the family since 1490 and is currently owned by Louis Barroul, a fourteenth generation winemaker. Because St. Cosme is located across two geological faults, the property has an incredibly rare diversity in soil types. Their focus on creating terroir driven wines, coupled with the uniqueness of the property, allows St. Cosme to produce some of the most interesting wines in the region. These wines are powerful yet refined with the ability to age, and express the personality of the land from which they come. The 2014 vintage produced significantly less fruit than usual from the Grenache vines, and the resulting wine is much more concentrated and intense. The blend is 50% Grenache, 15% Syrah, 30% Mourvèdre, 5% Cinsault, co-fermented from 25 different plots and aged 12 months in 15% new oak.  This silky Gigondas offers layers of complexity with sunbaked strawberries, dry sage, and a touch of mushroom and game.  Louis Barroul is perhaps the finest producer of Gigondas and his wines are pristine, detailed, and super tasty.