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Posts Tagged ‘biodynamic

Ward & associés tasting (9/9)

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Champagne grand cru 2013, Rosé, Shaman, Marguet ($68.75, private import, 6 bottles/case)
A blend of Chardonnay (71%) and Pinot Noir (29%) from organically and biodynamically farmed vines. The soil is worked with horses and the winery is gravity fed. The wine’s pink colour comes from the addition of five to eight percent still red wine. Bottled in July 2014. Disgorged in March 2016. Dosage: 2.4 g/l. No added sulphur. 12.5% ABV. Quebec agent: Ward & associés.

marguet-shaman-rose-13

Dusty rose with salmon-pink glints, little bead or foam. Engaging nose of cherry, red berries and brioche. So fruity and dry, so elegant. The fine effervescence dances on the palate. The pure fruit – wild strawberries? – fades to chalky minerals. The wine’s depth and complexity are appreciable. Finishes clean and long. Great immediate appeal but by no means a floozy. A joy to drink. (Buy again? Yes.)

MWG February 2, 2017, tasting: flight 9 of 9

Written by carswell

February 24, 2017 at 10:12

Ward & associés tasting (8/9)

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IGP Côtes Catalanes 2015, Mon P’tit Pithon, Olivier Pithon ($46.55/1500 ml, private import, 6 bottles/case)
According to David Ward, the cuvée’s name is indeed a play on Monty Python. A blend of Grenache (50%), Syrah (25%) and Mourvèdre (25%) from organically and biodynamically farmed young vines. Manually harvested. The whole clusters are fermented with indigenous yeasts. Maceration time is purposefully kept short. Matured in concrete tanks. Lightly filtered and sulphured at bottling. Reducing sugar: 1.5 g/l. 13% ABV. The 750 ml bottling ($20.70, 12574811) is stocked by the SAQ, though few bottles remain. Quebec agent: Ward & associés.

mon-ptit-pithon-rouge

Red berries, Chinese dried plum, spice and slate dust. A medium-bodied mouthful of chiaroscuro fruit, soft acidity, lacy tannins with a lightly astringent edge that provides a welcome touch of gritiness. Fresh, fluid and fleet yet possessed of a certain richness, this easy-drinker seems tailor made for casual fare liked grilled sausages, braised white meats and potluck buffets. Drink lightly chilled. (Buy again? Sure.)

MWG February 2, 2017, tasting: flight 8 of 9

Written by carswell

February 22, 2017 at 11:40

Ward & associés tasting (5/9)

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Burgunland 2015, Gemischter Satz, Alexander Koppitsch ($40.98, private import, 6 bottles/case)
The estate is located in Neusiedl am See, a village and district on the north shore of Lake Neusidel, southeast of Vienna. As implied by the Gemischter Satz moniker (though I don’t believe the wine qualifies for the Weiner Gemischter Satz appellation), this is a field blend of co-planted white varieties, including Grüner Veltliner, Brauner Veltliner, Pinot Blanc, Zimttraube, Ochsenauge, Isabellatraube, Neuburger, Traminer, Muskat and Sauvignon Blanc. Planted in 1934, the vines are estate-owned and biodynamically farmed. Vinified as an orange wine, spending 14 days on the skins. Fermented with indigenous yeasts. Matured in old barriques. Unfiltered and unfined, with no added sulphur. 12.5% ABV. Quebec agent: Ward & associés.
Slightly hazy bronzy rose-gold in the glass. Savoury, spicy and not particularly fruity nose with notes of preserved lemon and browning apple as well as a whiff of volatile acidity. In the mouth, it’s medium weight, fluently acidic, faintly tannic and somewhat inscrutable, like “mineral water” or “weak tea” along with lemon, a suggestion of stone fruit and minerals. Actually quite complex, if subtly so, and long. Smoothed out and unfurled nicely after three hours. Will be interesting to see what gives in three or four years. (Buy again? A bottle gladly.)

koppitsch-gemiscter-satzkoppitsch-rot-no-7

Burgunland 2015, Rot No. 7, Alexander Koppitsch ($23.19, private import, 6 bottles/case)
55% Zweigelt, 20% Blaufränkisch, 20% St. Laurent and 5% Syrah from estate-owned, biodyanmically farmed vines. Fermented with indigenous yeasts and matured in large oak barrels and stainless steel tanks. Lightly filtered. Unfined. A tiny amount of sulphur dioxide is added at bottling. Screwcapped. 12% ABV. Manually harvested and partially destemmed. Fermented, with indigenous yeasts and occasional punch-downs, in large (2000-litre) oak and acacia barrels for 20 days without temperature control sitting outside in the yard. Matured in the same large barrels for 1-2 years. Lightly filtered and sulphured at bottling. 2,000 bottles made. 12% ABV. Quebec agent: Ward & associés.
Outgoing nose of “clove,” “nutmeg,” candied raspberry, “frankincense incense” and a bit of poop. Medium-bodied and satin-textured. The bright supple fruit has a certain sweetness, though the wine is definitely dry, and an umami quality prompt descriptors like “soy sauce.” Sinewy tannins and a dusting of minerals only add to the interest. The finish is long but more felt than tasted. Nothing profound but eminently drinkable and something of a bargain. (Buy again? Yes.)

MWG February 2, 2017, tasting: flight 5 of 9

Odd flightfellows

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Colline Lucchesi 2013, Palistorti, Tenuta di Valgiano ($29.80, 12767840)
Sangiovese (70%), Merlot (15%) and Syrah (15%) from organically and biodynamically farmed vines around 20 years old. Manually harvested. The sorted grapes are gravity-fed into open wooden vats and crushed by hand or foot. Fermented (with indigenous yeasts, one supposes) and macerated for around two weeks with occasional punch-downs and pump-overs. Racked, settled and gravity-fed into lightly toasted French oak barrels (5% new) for malolactic fermentation and 12 months’ maturation. Blended and transferred into concrete vats for six months’ additional maturation. Unfiltered and unfined. 13% ABV. Quebec agent: Balthazard.
Appealing nose of cherry, tar, turned earth, Asian spices and a fresh, almost ferny note. A medium- to full-bodied mouthful of ripe fruit, bright acidity and firm but not rigid tannins. Despite the superficial sleekness, broad, deep and long. Beautifully balanced and complete, modern yet also terroirtorial. I’m usually unenthusiastic about blends of Sangiovese with international varieties but this is exceptional. It was also the only wine in the tasting that absolutely everyone around the table liked. The price seems more than fair. (Buy again? Yes.)

Swartland 2014, Family Red Blend, A.A. Badenhorst ($40.00, 12275298)
An unorthodox blend – around two-thirds Syrah with Tinta Barroca, Cinsault and Grenache – from estate-grown and purchased grapes. Farming practices are organic or nearly so. Manually harvested. The whole clusters, including stems, are crushed by foot and fermented with indigenous yeasts in concrete and wood tanks with twice-daily punch-downs. Given extended maceration (up to six months) before pressing. Transferred to 4,000-litre barrels for 16 months’ maturation. Blended just before bottling. Sulphur (pre- and post-fermentation) is the only addition. Reducing sugar: 1.4 g/l. 13.5% ABV. Quebec agent: Symbiose.
Complex, warm-climate nose of prune, plum, eucalyptus, black olive, dark minerals and eventually dried herbs. Full-bodied, rich and dense, balanced and savoury. Round tannins and smooth acidity provide sufficient structure. The flavours linger long and tend to the darker side of the spectrum: black fruit, slatey minerals, smoke, leather, compost, animale and a volatile note that puts me in mind of charred eucalyptus but that one taster describes as “electrical tape.” Not quite my style but definitely drinkable and as Old Worldish as New. (Buy again? Would gladly drink if offered but doubt I’d buy a bottle.)

MWG January 12, 2017, tasting: flight 7 of 7

Written by carswell

February 9, 2017 at 14:04

Odd couple

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As is the Mo’ Wine Group’s longstanding tradition, our first tasting after the holidays focused on inexpensive and affordable bottles.

Vino da Tavola 2014, Il Brut and the Beast, Valli Unite ($25.35, private import, 6 bottles/case)
Based in Costa Vescovato in southern Piedmont, Valli Unite is a 35-year-old organic cooperative whose members grow local grape varieties as well as grains, fruits, vegetables and livestock. Accurate information on this wine is hard to find. It’s not listed on the coop’s website and online reviewers tend to be all over place about its constituent grape varieties, production method (some say it’s a filtered Charmat-method sparkler) and stopper (some say it’s a cork). For all I know, there may be more than one bottling. This much seems clear: the wine we tasted was made from Cortese and may also contain some Favorita. The biodynamically farmed grapes were manually harvested. The wine was fermented with indigenous yeasts and bottled unfiltered and unfined. No sulphur was added during the wine-making process. The fizz is the result of natural, in-bottle fermentation. Vegan-compatible. Crown cap. 13% ABV. Quebec agent: La QV.
Pale straw. Hazy in all the glasses though the last glass or two also contained a lot of brown-coloured lees. Interesting, leesy nose of lemon, sour apple, chalk and “bonbon de banane.” Soft but ticklish effervescence. There’s some fruit on the attack (one taster described it as “fruité austère”), lots of chalky minerals and fair acidity. A lactic note sounds on the long finish. Somehow the elements don’t coalesce into a whole and, as the wine breathes, the alcohol becomes noticeable and the wine seems “oxidized” and a bit “flat.” Not the hit that the 2011 was. I suspect our just-off-the-boat bottle was travel-shocked or otherwise upset. (Buy again? To give it another chance in a few months, yes.)

Crémant d’Alsace, Extra Brut, Paul-Édouard, Domaine Bott-Geyl ($26.00, 13032845)
A blend of Pinot Blanc (50%), Chardonnay (30%) and Pinot Noir (20%). The hand-picked grapes are purchased from growers, all of whom are converting to organic practices. This traditional-method sparkler was matured in the bottle for 24 months before disgoring. Reducing sugar: 5.1 g/l. 12.5% ABV. Quebec agent: LVAB.
Straw heading toward bronze with a fine bead and next to no foam. Outgoing nose eliciting descriptors like white strawberry, honey, acacia, stone fruit and, surprisingly but accurately, jalapeño. Round and rich in the mouth. The bubbles are low-key, the ripe fruit has a slightly honeyed quality, the minerals are dusty. Soft acidity and hints of lemon provide some welcome freshness. A whiff of yeasty brioche colours the long finish. Impeccable though not what you’d call lively. (Buy again? Personally, I’d go for something tenser but several tasters were quite taken with this.)

MWG January 12, 2017, tasting: flight 1 of 7

Written by carswell

January 26, 2017 at 12:51

Austro-Hungarian

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Somló 2015, Somlowhite, Meinklang ($24.55, private import, 12 bottles/case)
A blend of Hárslevelü (50%), Juhfark (20%), Olaszrizling (20%) and Furmint (10%) from organically and biodynamically farmed vines grown at the base of the Somló (pronounced shom-low) volcano in southwest Hungary, not far from the Austrian border. The region’s basalt is weathered and topped with loess and light sand deposits, producing a fertile soil. The winemaking – which takes place at the estate’s Burgenland winery on the Austrian side of the border – is non-interventionist, with no additions except, possibly, a tiny squirt of sulphur at bottling. Screwcapped. 12% ABV. Quebec agent: La QV.
Complex nose: chalky minerals, white peach, lemon/lime zest, quince, gooseberry, straw. A sip reveals a wine with a slightly oily texture, spiced quince, apple and pear flavours, a soft buzz of acidity, threads of minerals and herbs and a white peppery sensation of spicy heat. It’s quite dry, especially on the long finish with its intriguing sour/bitter edge. The bottle opened at home seemed a tad less fiery – though no less enjoyable – than the sample tasted at the Salon des vins d’importation privée. Great with cabbage rolls made from fermented cabbage and Hungarian sausage. (Buy again? Gladly.)

Meinklang makes affordably priced natural wines that are always stable, always clean and always loveable. The estate is one of the most ecological and sustainable in the world. Its packaging is fun. Why, then, are this and the other wines in the line (Grüner Veltliner, Blaufränkisch, Blauburgunder, Zweigelt, Saint Laurent, etc.) not available at the SAQ?

By the way, also poured at the Salon VIP were two Meinklang wines aged in 900-litre concrete eggs: Konkret white (Traminer, I think) and red (Sankt Laurent). Amazing, especially the red. The good news is that La QV say they’re going to start bringing in some of the higher-end Meinklang bottlings, including the Konkret cuvées, some of the stunning monovarietal Hungarian whites and oddities like the Graupert (“unkempt”) Pinot Gris and Zweigelt, which are made from grapes from unpruned, untrained vines.

Written by carswell

December 23, 2016 at 13:13

Morgon, Morgon, not Morgon

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Morgon 2014, Côte de Py, Jean Foillard ($41.09, private import, 12 b/c)
100% Gamay from organically farmed vines between ten and 90 years old and grown in manganese-rich schist and granite. Manually harvested. Whole-cluster fermentation lasts three to four weeks. Matured six to nine moths in used oak barrels. No additives of any kind during the wine-making. Unfiltered and unfined. A minimal amount of sulphur dioxide may be added at bottling. 12.5% ABV. Quebec agent: Rézin.
Aromatic, very Gamay nose: slate, “dried leaves” (per another taster), floral notes and a whiff of earthy funkiness along with the expected red berries. Medium-bodied and satin-textured. A touch of sweet red chile savouries the lush fruit. The frame of light tannins, the illuminating acidity and a vein of dark minerals run from start through the nicely sustained finish. Accessible if somewhat monolithic at this stage, it showed best at the end of the tasting, four hours after it was opened and double-decanted. A couple of years or more in the cellar will do a world of good. (Buy again? Done!)

Morgon 2014, Cuvée Corcelette, Jean Foillard ($38.75, 12201643)
100% Gamay from organically farmed vines averaging 80 years old and grown in sandstone soil. Manually harvested. Whole-cluster fermentation lasts three to four weeks. Matured six to nine moths in used oak barrels and a single 30-hl foudre. No additives of any kind during the wine-making. Unfiltered and unfined. A minimal amount of sulphur dioxide may be added at bottling. Reducing sugar: less than 1.2 g/l. Quebec agent: Rézin.
Nose of red berries, faint spice, horse/leather: similar to the Côte de Py though a shade less complex, outgoing and airy. So fresh, pure, savoury and delicious. Ripe fruit, good structure and length, with the minerals most prominent on the finish. Perhaps a little less dense, more rustic and more open than its sibling though also sure to benefit from being left unopened for a year or three. Is there a better Beaujolais at the SAQ? (Buy again? Yes.)

After we’d finished with the Foillards, one of tasters generously offered to open a new arrival he had purchased on his way to the tasting room. I wondered whether its coming after two top Morgons might show it to disadvantage but I needn’t have worried.

Vin de France 2015, Le P’tit Poquelin, Maison B. Perraud ($22.70, 12517998)
100% Gamay from biodynamically farmed 40-year-old vines. Manually harvested. The whole clusters undergo carbonic maceration for 12 days. No additives, including sulphur. Unfiltered and unfined. Reducing sugar: 1.3 g/l. 13% ABV. Quebec agent: Raisonnance.
Appealing nose: floral, slate, berries, sap. A bit of spritz on the palate (carafe the wine for hour an hour if that sort of thing bothers you). On the lighter side of medium-bodied. The sweet fruit has a sour edge and is lightly structured by fine, supple tannins and glowing acidity. Sappy, lip-smacking finish. An easy-drinker with real presence. What it lacks in dimensionality and class compared with the Foillards, it makes up for in immediate appeal. The most successful of the three vintages of this wine that I’ve tasted. (Buy again? Yes.)

MWG October 27, 2016, tasting: flight 5 of 7