Domaine Chevilon-Chezeaux Nuits-Saint-Georges Premier Cru ‘Les Bousselots’ 2011
13.5% abv, Nuits-Saint-Georges, sourced direct from cellar. Cork closure: natural. Biodynamic calendar: leaf day. Winemaking notes: Chardonnay and Pinot Blanc, vines 30-years old on average, from the Bousselot climat located north of the Nuits-Saint-Georges village on the Vosne-Romanée side, from a well located vineyard with a southeast exposition at around 250 meters above sea level. […]
Jean-Pierre Marniquet Brut ‘Tradition’ NV
12% abv, Venteuil, imported by United Wines & Spirits, Houston, TX. Cork closure: composite. Biodynamic calendar: fruit day. Winemaking notes: Récolant: 50% Pinot Meunier, 35% Chardonnay & 15% Pinot Noir, sustainably-farmed, and vinified with no malolactic fermentation, this Champagne is aged sûr latte for 30 months and finished with a low dosage of 6g/L. Tatsing note: […]
Mommessin Moulin-à-Vent ‘ Les Grandes Mises’ 2014
13% abv, Famille Boisset, Quincié, imported by Boisset USA, St-Helena, CA. Cork closure: natural. Biodynamic calendar: leaf day. Winemaking: 100% Gamay Noir from bush 48-year-old vines, 100% de-stemmed, macerated in the skins for twenty days, and aged for twelve month in neutral French oak barrels and another twelve months in tank after assemblage. Tasting note: […]
Dame de Gaffelière Saint-Émilion Grand Cru 2018
14% abv, Saint-Émilion, Domaines de Mallet Roquefort, imported by Vineyard Brands, Birmingham, AL. Cork closure: natural. Biodynamic calendar: fruit day. Winemaking notes: 90% Merlot & 10% Cabernet Franc from a 25-hectare vineyard on the limestone plateau, this second wine is produced from some younger vines on the estate. Aged for twelves months in 20% new […]
Domaine Cauhapé Jurançon Sec ‘Geyser’ 2020
14.5% abv, Monein, imported by BBR Imports, Houston, TX. Cork closure: synthetic. Biodynamic calendar: leaf day. Winemaking notes: ‘Grand Vin aux cepages rare’: 30% Gros Manseng, 30% Petit Manseng, 30% Camaralet, 5% Courbu & 5% Lauzet, grown on clay silica soils. The grapes are hand-harvested, de-stemmed, macerated on the skins for twelve hours and pressed and […]
Domaine Gérard Seguin Fixin Rouge ‘La Place’ 2017
13% abv, Gevrey-Chambertin, imported by MISA Imports, Dallas, TX. Cork closure: natural. Biodynamic calendar: Winemaking notes: 100% Pinot Noir: “Vinification is traditional in line with all the other wines of the estate, but maturation takes place in new oak barrels from Nièvre (25%).The 40- to-50-year-old vines, are located in the hamlet of Fixey, connected to […]
Domaine Bernard Baudry Chinon Rouge ‘Les Granges’ 2020
12.5% abv, Cravant-les-Coteaux, imported by LDM Wines, Inc., New York, NY. Cork closure: composite biodynamic calendar: root day. Winemaking notes: 100% Cabernet Franc from 35-year-old vines, certified organic, graviers siliceux (sandy gravel soils), hand-harvested and fermented in tank with natural yeast and no sulfur addition, and pump overs. Aged in cement vats for eight months. Tasting […]
J. de Villebois Menetou-Salon 2020
13% abv, Villebois á Verdigny, imported by Vineyard Brands, Birmingham, AL. Cork closure: composite. Biodynamic calendar: root day. Winemaking notes: 100% Sauvignon Blanc from the Mentor-Salon villages of Morogues and Humbligny on Kimmeridgien marls. “The grapes are machine-picked, pressed into a pneumatic press after a 12 hour skin-contact maceration. The grape juices are fermented traditionally […]
Domaine Delhome Crozes-Hermitage Rouge ‘Boréal’ 2020
14.5% abv, Larnage, imported by BBR Imports, Houston, TX. Cork closure: composite. Biodynamic calendar: flower day. Winemaking notes: 100% Syrah from40-year-old vines grown on the granite slope of Crozes-Hermitage. The wine is fermented in oak vats on the skins for 25 days and aged for 10 months in a combination of oak vat and tank. Tasting […]
Domaine Overnoy-Crinquand Arobois-Pupillin Trousseau 2019
13% abv, Pupillin, imported by Rosenthal Wine Merchant, New York, NY. Cork closure: natural. Biodynamic calendar: flower day. Winemaking notes: 100% Trousseau, vin biolique, 40+ year-old vines grown on red limestone and clay soils, the bunches are de-stemmed and fermented in foudre with natural yeast and aged twelve months in large neutral oak. Tasting note: […]