Wine: France, Biodynamic
Winemaker, Robert Eden, was kicked out of college for brewing too much beer in the dorms and it's a good thing! Otherwise, he may never have moved into oenology and we wouldn't be able to share this beautiful picpoul of his! This wine is as fresh as a bouquet of flowers on the nose. Zesty lemon, white pepper, and honey cover the palate before its persistent bone dry finish making this a great match for the local seaside foods of the Mediterranean or a version of your own!
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.
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!
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.
In the mood for Champagne, but trying to keep within your budget? This is a beautiful alternative from southern France – elegantly dry with persistent, creamy bubbles and notes of green apple, pear, a touch of vanilla. There's no need for a special occasion. With this wine, finishing a long day at work or catching up on last week's episode of Breaking Bad is reason enough to celebrate. Winemaking Details: Methode Traditionnelle
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:
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!
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
This is a great example of what good Beaujolais can be. All natural yeast, aged in 200 year-old casks, this also an example of what careful attention and taking the best of traditional practices can achieve. Half-way between Morgon and Brouilly, this has bright fruit, a complex nose of dried herbs, and just enough acidity to work with a wide variety of foods. Try it slightly chilled.