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Posts Tagged ‘Under 13 percent

Gauzy Ozzie

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Blewitt Springs 2016, Chenin Pet nat, Jauma ($43.25, private import, 6 bottles/case)
Founded and run by former sommelier James Erskine and based in the Basket Range section of the Adelaide Hills in South Australia, Jauma is one of the leaders of Australia’s natural wine movement. An ancestral method sparkler. 100% Chenin Blanc from 60-year-old vines organically farmed by Fiona Wood. Manually harvested. Fermented in stainless steel with indigenous yeasts. Matured in French oak barrels. Unfiltered and unfined. No added anything, including sulphur. Crown cap. Residual sugar: ca. 10 g/l. 10.5% ABV. Also available in 12-bottle cases at the LCBO ($53.10, 361641). Quebec agent: WINO.

Hazy, pale yellow-beige. Super natural nose of lemon pith and apple, lees, “jasmine” (per another taster) or maybe honeysuckle and “a little hairspray.” Very dry in the mouth, with tiny, tickly bubbles. The zingy acidity and lemony flavours bring lemonade and maybe wheat beer to mind. The complex of minerals includes a saline streak. The long, savoury finish brings a chamomile or “chrysanthemum tea” note. Light, tart, refreshing and so much fun to drink. The Quebec – let alone Ontario – price does give one pause but this is an ideal summer sipper. (Buy again? A splurge bottle, yes.)

MWG July 13th tasting: flight 2 of 10

Written by carswell

August 22, 2017 at 12:48

Neo Naoussa

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Naoussa 2014, Domaine Thymiopoulos ($23.85, 13288218)
A new cuvée that, in price and sophistication, sits between the Jeunes vignes and the Terre et Ciel (the Xinomavro Nature, available through the private import channel, stands apart in more ways than one). 100% Xinomavro from organically farmed, 30-year-old vines rooted in volcanic and limestone soil and located between 180 and 500 metres above sea level. Manually harvested. Fermented with indigenous yeasts. After alcoholic and malolatic fermentation, the wine was transferred into 500-litre oak barrels for 12 months’ maturation. Unfiltered. Reducing sugar: 2.4 g/l. 12.5% ABV. Quebec agent: oenopole.
Protean nose of, among other things, black cherry, wild strawberry, black olive, balsamic vinegar, old leather, earth and violet. Medium-bodied and, despite the fine, firm tannins, supple. Fruity but dry, with freshening acidity, flavours that echo the nose and a slatey underlay. Any oak is very sotto voce. The finish is savoury, while earth and sweet-spicy notes linger. Clean, pure and eminently drinkable. Food-friendly too. May be the most elegant Xinomavro I’ve tasted. Unsurprisingly, the limited quantities are disappearing fast. (Buy again? Of course.)

Written by carswell

August 17, 2017 at 12:51

Francs et graves

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Côtes de Bordeaux Francs 2014, Emilien, Château le Puy ($28.15, 00709469)
A blend of Merlot, Cabernet Sauvignon and Carménère (typically 85%, 14% and 1% respectively) from biodynamically and organically farmed 50-year-old vines. The grapes are fully destemmed. Fermentation in open, temperature-controlled vats with indigenous yeasts and no chaptalization lasts two to four weeks. Matured 14 months in large foudres and 11 months in third- to fifth-fill oak casks. Bottled unfiltered with only a small dose of sulphur. Reducing sugar: 1.9 g/l. 12.5% ABV. A few 500 ml bottles of the 2012 can also be found ($20.75, 00896399). Quebec agent: A.O.C.
Intriguing nose that gets the aroma-namers going: plum, “edamame,” “nigella,” “pickled turnip juice.” Medium-bodied. The pure fruit and graphite underlay are nicely structured by fine, firm tannins and bright acidity. Finishes long and clean with faint notes of tobacco and spice. This perennial favourite is true to form in 2014: a savoury, refreshing, eminently drinkable wine that everybody always enjoys. The QPR is high on this one. (Buy again? Yep.)

Graves 2015, Clos 19 Bis/Vincent Quirac ($31.05, private import, 6 bottles/case)
Founded in the late 2000s, the tiny (1.5 hectare) estate makes a Sauternes and a red Graves. The latter is a blend of Merlot (around 50%), Cabernet Franc and Cabernet Sauvignon from organically farmed vines averaging 40 years old and rooted in gravelly soil over a clayey-calcareous base. Manually harvested. The varieties are vinified separately. The Merlot is cold-macerated before fermentation for a week, the Cabernets are directly fermented. Fermentation at low temperatures with indigenous yeasts, punch-downs and pour-overs (using buckets, not pumps) lasts 10 days. The wine is then left on it skins for another eight to 10 days. 12.5% ABV. Quebec agent: Vini-Vins.
Cherry, cassis, “cocoa powder and ashes” and a strong whiff of volatile acidity. Quite disjointed in the mouth, with a harsh verging on acrid note, a problem that airing and swirling didn’t resolve. Bears little resemblance to the fresh, clean, juicy-fruited, mineral-laden, roundly structured, medium-bodied wine enjoyed a few days earlier. Clearly defective and, as such, a disappointment. (Buy again? Based on the earlier bottle, yes.)

MWG June 22nd tasting: flight 6 of 7

Written by carswell

August 9, 2017 at 15:22

It’s a white! It’s a red! It’s Brutal!!!

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Brutal!!! 2015, Partida Creus (ca. €10-15/$15-20 in Barcelona, importation valise)
Apparently, the wine is sin denominación, demoninationless. In any case, it’s a blend of several Catalonian grape varieties (probably Vinyater, Subirat Parent, Xarel·lo, Cartoixa Vermell and Blanc de Sumoll) from biodynamically farmed vines planted in clayey-calareous soil. Manually harvested. The varieties are vinified separately and blended before bottling. Fermented with indigenous yeasts. Matured seven months in stainless steel tanks. Unfiltered, unfined. No added sulphur. 11% ABV.

Cloudy pink to the eye. Spicy/funky nose of dough, distant sweet berries, “pink peppercorns” and an evanescing whiff of volatile acidity that one taster describes as “latex gloves.” A bit spritzy in the mouth. Lightly fruity and quite dry but tangy like “kambucha” and “hibiscus.” The tannins are light while the acidity is electric. So refreshing and drinkable and such energy! Like nothing else I’ve tasted yet also like an instant old friend. Wow. (Buy again? By the case.)

On the Raw Wine website, Partida Creus describes themselves thus: “We are winegrowers and winemakers in the Massis de Bonastre terroir of Catalunya, working with our own production of grapes and with rescued ancient vineyards with interesting native variety of grape. All the vines are organic farming, our organic and natural wines express the terroir with its variety typicity. We try to put in the bottles our deep respect and love for wild and Mediterranean landscape, nothing else. A tribute to nature and biodiversity, our work is a way of life making wine. Certified organic by CCPAE Consell catalá de la Producció Agraria Ecologica.”

Partida Creus is represented in Quebec by Vinealis. A Brutal inquiry to the agency’s prime mover, André Papineau, elicited the following reply: “Oui je bosse avec Partida Creus depuis presque 4 ans maintenant. Quantités confidentielles au départ et de bons volumes maintenant. Par contre le Brutal a longtemps été seulement disponible pour le Bar Brutal; il est un peu cher, se vendrait @ ± 36 $ la bouteille le carton de 6, alors j’hésite un peu. Par contre j’aurai beaucoup de différents vins en août : VN blanco et tinto, BN blanco, TN Tinto, et les grandes cuvées de Vinyater, Cartoixa Vermell, Xarel-lo. Toutes les bulles sont réservées pour le groupe Joe Beef…” [Yes, I’ve been working with Partida Creus for nearly four years. Tiny quantities at the start and good volumes now. However, the Brutal!!! was available only at the Bar Brutal [in Barcelona] for the longest time. It’s kind of expensive, going for around $36 a bottle, case of six, so I’m hesitant. On the other hand, I’ll have a bunch of other Partida Creus wines in August: VN blanco and rojo, BN (white), TN (red) and the top wines, made from Vinyater, Cartoixa Vermell and Xarel-lo. All the sparklers are reserved for the Joe Beef group…”]

MWG June 22nd tasting: flight 4 of 7

Chenintastic

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The first in a series of notes from a recent mostly new arrivals tasting that featured several impressive wines purchased abroad and shared by travelling Mo’ Wine Group members.

Saumur 2010, Entre Deux Voyes, Le P’tit Domaine (ca. $30, importation valise)
Based in Varrains and Ecoert certified in 2012, the tiny estate (around two hectares of vines) is owned and operated by Richard Desouche, the manager at Château de Chaintres. It makes three wines: two reds and a white. This 100% Chenin Blanc, the fifth vintage of the wine, comes from organically farmed old vines rooted in clayey-calcareous soil. Fermented with indigenous yeasts in stainless steel tanks. Matured in old barrels. 12% ABV.

Intriguingly evolved nose of quartz dust, ham fat, lemon and hazelnut. Medium-bodied and every so faintly spritzy. Ripe, almost sweet-seeming, but actually dry and very saline. The level of extract gives the wine a certain density and a bordering-on-waxy texture, a prefect foil for the trenchant acidity and super minerality. “Like a green apple with salt,” notes one taster. The depth and breath are sustained through the very long, bitter-, lemon- and almond-noted finish. A treat. (Buy again? If only…)

MWG June 22nd tasting: flight 1 of 7

Written by carswell

July 20, 2017 at 10:54

Cabgamay Franc

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Santa Ynez Valley 2015, Cabernet Franc, Coquelicot Vineyard, Lo-Fi Wines ($44.95, private import, 6 bottles/case)
100% Cabernet Franc from organically farmed vines in the Coquelicot vineyard (fluvial sandy loam and gravel) near Solvang. Manually harvested. The whole clusters – neither destemmed nor crushed – were placed in a vat, which was filled with carbon dioxide gas and covered. Once a day for 14 days, the free-run juice was pumped over, then the vat was covered and gassed again. When alcoholic fermentation (with indigenous yeasts) was complete, the wine was pressed into tanks, settled and racked into neutral barrels (85% in 228-litre French oak barriques, 15% in a 600-litre demi-muid) for eight months’ maturation. Underwent full malolactic fermentation. Racked twice prior to bottling. Unfiltered and unfined. A small shot of sulphur dioxide was added at bottling. 12.2% ABV. Quebec agent: La QV.
Earthy, slightly jammy red fruit with hints of sandalwood and black olive. Dark-fruity and Asian-spicy in the piehole, the brighter colours darkened by an earthy substratum. Structured – if that’s the word for such a fuzzy wine – by smooth acidity and stealth tannins that make their presence felt only on the long, leathery/earthy finish. However original and interesting an interpretation of Cabernet Franc this may be, the QPR – as with so many California wines in Quebec – is seriously out of whack. (Buy again? Irrespective of price, sure.)

Saint-Nicolas de Bourgueil 2015, Hurluberlu, Sébastien David ($27.30, private import, 12 bottles/case)
100% organically and biodynamically farmed Cabernet Franc. Manually harvested, fermented with indigenous yeasts. Vinified Beaujolais style – using carbonic maceration – and given a very short maturation in tanks, with bottling occurring early in the new year following harvest. Unfiltered. No added sulphur. 12% ABV. Quebec agent: La QV.
Red fruity, cedary and a little poopy. From a hot vintage so richer, rounder, more extracted and conventional, less “like health juice” than some earlier versions. Still refreshing due to its bright acidity, supple tannins and pure fruit. Good, ultradrinkable juice, just a little less special than before. The shapely clear glass bottle is a beaut, especially in magnums. (Buy again? Sure.)

Coteaux Bourguignons 2015, Gamay, Domaine Bouillot Salomon ($29.95, private import, 12 bottles/case)
100% Gamay from biodynamically farmed vines rooted in clayey-calcareous soil. Manually harvested. Non-interventionist wine-making with no added anything, including sulphur. Matured in stainless steel and cement tanks. 12% ABV. Quebec agent: La QV.
Attractive nose of slightly candied red berries, spice, cola and background barnyard. A bit spritzy (carafing would have eliminated the gas). Fleet, fresh, fruity and dry with bright verging on tart acidity and a rumbling mineral bass line. The longish finish brings an appetizing bitter note. Would be interesting to taste this alongside some cru Beaujolais; I suspect the difference in terroirs would be noticeable. (Buy again? Yes.)

MWG June 8th tasting: flight 5 of 6

Notes from the edges

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Vin de Sologne 2014, Quartz, Domaine Étienne Courtois ($39.25, private import, 6 bottles/case)
Located in the Sologne, Étienne and his father Claude make wines exclusively using ancestral methods and sometimes run afoul of authorities. Farming is strictly organic and biodynamic. This 100% Sauvignon Blanc comes from 15-year-old vines. Manually harvested, destemmed and gently pressed. Fermented (with indigenous yeasts) and matured in oak barrels for 12 to 24 months. 11.7% ABV. Quebec agent: La QV.
Striking, complex nose of turpentine, “eucalyptus,” “wild ginger,” California bay leaf, dried lemon, quartz crystals and parafin. A core of fruit (“candied lemon”) and more (“braised fennel”) wrapped in salt, energized by bright acidity. Good balance and length and real mineral depth. “The best Sauvignon Blanc I’ve ever had,” declares one taster. That said, I don’t imagine most people tasting it double-blind would guess it’s a Sauvignon Blanc. Whatever. It’s spellbinding. (Buy again? Oh, yes.)

Bourgogne Aligoté 2015, Troma-Onirique, François Écot ($38.15, private import, 12 bottles/case)
Based in Mailly-le-Château in the Yonne department of northeastern Burgundy, François Écot not only runs, with his American wife, a natural wine agency in New York City, he makes wines using grapes from an abandoned one-hectare vineyard that he resurrected. This 100% Aligoté, however, comes from purchased biodynamically and organically farmed (though not certified) grapes. Manually harvested. Vinified and matured eight months in foudres, fûts and amphorae. No added anything, including sulphur. Unfiltered and unfined. 12.5% ABV. Quebec agent: La QV.
The nose prompts comments along the lines of chalk quarry, “match stick,” “waxy” and lemon juice. A sip reveals a rich and minerally wine with a mouthfeel as much like a Chardonnay’s as an Aligoté’s. There’s some surprisingly juicy fruit, bright but smooth acidity, impressive purity and depth and a long, minerally finish. It’s still a surprise to see a $40 price tag on an Aligoté, but that’s what the top wines go for these days. And this is definitely a top wine. (Buy again? Yes.)

Coteaux Bourguignons 2015, Pinot Beurot, Domaine Bouillot Salomon ($32.20, private import, 12 bottles/case)
This admirable northern Rhône estate recently acquired 2.7 hectares of vineyards west of Dijon. 100% Pinot Beurot (aka Pinot Gris) from biodynamically farmed vines rooted in clayey-calcareous soil. Manually harvested. Non-interventionist wine-making with no added anything, including sulphur. Matured in stainless steel and cement tanks. 13.5% ABV. Quebec agent: La QV.
Pear, minerals and more than a hint of reduction, which other tasters describe as “durian” and “cow piss and camomile.” Smooth, round and dry in the mouth. Soft acidity enlivens the verging-on-unctuous texture and brings welcome freshness. There’s a certain minerality and some white spice and butter on the long finish. Not a wine that will have Alsace quaking in its boots but more than just a curiosity. Carafe it at least a couple of hours before serving if drinking now or hide it in the cellar for a two or three years. (Buy again? Sure.)

MWG June 8th tasting: flight 4 of 6

Written by carswell

July 12, 2017 at 13:29