Wine: France, Biodynamic
Nice fruit, earthy, a very friendly cabernet franc. This is an uncomplicated, easy to enjoy red made from biodynamically farmed grapes. It's as easy on the wallet as it is on the earth!
This cuvée originates from soils rich in amphibole. It is vinified with a very short time on its lees. This makes the wine lively and fresh. Jo Landron, the owner winemaker of the Domaine uses no chemicals, harvests by hand and adheres to biodynamic farming practices.
Nicolas Rousset makes wines that respect nature, the environment and are expressive of their terroir and vintage. He works biodynamically, using indigenous yeast, and understands balance and subtlety. This wine is made from Gamay, in the traditional semi-carbonic style, and would please the most discerning crowd (and it is a crowd-pleaser). Aromas of red fruits and spice follow bright cherry and a bit of vanilla on the palate. Just enough acidity brings it all home in a delicious, quaffable glass.
This is real Bordeaux, with red fruits predominating now, but with a bit more time, the subtle hints of leather and tobacco (that can be achieved nowhere else but Bordeaux) will become more and more pronounced. Too many inexpensive wines from Bordeaux lack this unique complexity that defines the region, and we were thrilled to discover this wine for this price. Jean-Luc and Catherine Hubert manage the estate from the vines to the bottling line, and the family has been growing wine in the area since 1895. Better still, the Hubert’s are the largest biodynamic farmers in the
Nadia Lusseau is the young winemaker who founded this domaine in 2002. Located 10 kilometers from Duras and 25 kilometers from Bergerac—minutes away from the city of Bordeaux. Nadia takes a smart and traditional approach to winemaking and she's been farming organically since ’05. We love this wine for its honest simplicity. A little touch of grapefruit on the nose leads to a round Semillon mouth feel with balanced acidity. Winemaking Details: Unfined, Unfiltered, Vegan, Wild Yeast Fermentation, Low SO2 Added
The winemaker decided to create a distinctive new wine by blending 2 vintages, 2006 and 2009. The result of this balancing act is greater than the sum of its parts; a charming new cuvee that delivers immediate fresh fruit pleasure of Provence. Bright black fruit, but not jammy, balanced with food friendly freshness then a hint of tannins. Joie de Provence!
In an area dominated by global giants like Georges Dubouef, it's great to see winemakers like Bernard Vallette turning his back on the quantity over quality culture. From a family with a long history of grape-growing in the area, Bernard stopped selling all of his fruit to the big corporations and decided to make wines that are unique expressions of his region. This is a lovely expression of Gamay from limestone soil, with a nose of red berries and violets and flavors of fresh raspberry ending in a long minerally finish.
Christine and Joel Mneard have been making wine in the heart of Coteaux du Layon AOC for more than twenty years. They practice bionynamic methods in their 13 hectares of vines. The wine was made as naturally as possible, no artificial yeasts and unfiltered. Fresh nose with notes of flowers, almonds and subtle pear and a finale of honey. It is charming and delightful!
Not yet 40 years old, Nicolas Gonin learned to make wine from quite a diverse group of winemakers including Ridge Vineyards' Paul Draper and Domaine Tempier in Bandol. He has a passion for saving rare indigenous grape varieties like Altesse. Local to the Savoie region of France, Altesse brings exotic aromas of citrus and herbs with a great minerality, plenty of acidity and a rich texture. Not like anything we've tried, this is a great wine to pair with all manner of lighter foods, and it's delicious all by itself too. Winemaking Details:
The wines mirror the winemaker when it comes to Binner, a smart, soft spoken, sensitive seeming guy. This wine is a field blend, which were all the rage in Alsace pre-World War II. Riesling, Muscat, Pinot Gris and Gewurztraminer co-fermented (opposed to fermenting separately and then blended) to make this unfiltered, ever so slightly cloudy wine that explodes with aroma and tastes from all the grapes. It is aromatic, crisp, steely and deep all at once, but most of all it’s just incredibly refreshing to drink. Winemaking Details: Unfiltered