Sancerre has no premier or grand cru classifications, but among its most famous vineyards is the steep slopes of the Monts Damnées (damned mountains). The Domaine de la Garenne, our Sancerre source, farms a special plot along the same slope as Mont Damnées called “Les Bouffants.” It’s a single, limestone-heavy terroir which Garenne vinifies and bottles separately.
Last week we sat down to taste samples of Cyril’s 2022s and were entirely blown away – the only difficulty was eliminating any of them. As Morris points out, they walk the line perfectly between the fleshy fruit of modern Chablis and the brisk, vibrant zip of old. Cyril is rarely one to doubt himself – Morris calls him “a bundle of energy, full of theories, questioning received wisdom” – but with wines like these there’s little to doubt.
The Syrahs of the Northern Rhône are known for their intense color and soaring aromatics. Some wines even rival their Burgundian neighbors to the north in elegance and subtlety. Though recent hot vintages have delivered a bit more meat on the bones than a decade ago, the most successful cuvées retain their classic northern complexity.
Wine writer Rajat Parr describes St. Aubin as the “insider’s white Burgundy.” Wedged in a valley between Chassagne and Puligny, this town produces white Burgundy with hints of Montrachet’s golden richness, but a less stratospheric price tag. St-Aubin has become rarer and pricier like everything else in Burgundy, but it’s still far more affordable than its famous neighbors.
Sauvignon Blanc is among the world’s most popular white grapes, planted everywhere from New Zealand to California to Chile. But the original source for Sauvignon Blanc is France’s Loire Valley, in particular the twin villages of Sancerre and Pouilly-Fumé.
The 2021 Red Burgundies have a reputation as inconsistent and tricky, but someone forgot to tell Gautier Desvignes. Burgundy’s leading wine critic William Kelley calls him “a leading light in the Côte Chalonnaise,” and he’s navigated an extremely difficult vintage with skill and precision. His lineup of 2021 Givrys is outstanding top to bottom – they’re not just good “for the vintage,’ they’re objectively delicious on their own.
Roger Belland produces a dozen cuvées from around the southern end of the Côte d’Or, including from famous vineyards in Chassagne, Puligny, and Volnay. But it’s the wines of his hometown Santenay that often appeal to us most. Belland’s style is plump and juicy, with approachable tannins and beautiful aromatics – they never last long in our cellar or on a dinner table.
Maison Jacques Robin is a tiny family-run grower Champagne house in the Côtes des Bar. This sub region of Champagne, an hour south of the main towns of Reims and Epernay, features soils with a mix of clay and kimmeridgian marl. Pinot Noir dominates the vineyards here, and the clay rich soils produce fuller, more chewy-textured Champagnes.
Poggerino is often cited as a reference point for Chianti Classico. Vinous writes of their Poggerino’s “remarkable purity and nuance,” and Rajat Parr calls their wines “excellent” and “some of the purest expressions of the grape in Italy.”
Michel Gros is best known for his brilliant red Burgundies from towns like Vosne-Romanée, Chambolle Musigny, and Nuits-St-Georges. But he also holds quite a bit of land in the Hautes-Côtes de Nuits, a patchwork of rolling hills to the west of the Côte d’Or.
Merlot can grow just about anywhere. It’s a high yield grape with low tannin and moderate acidity – it’s grown all over the world and often earns its reputation as underwhelming and bland. But in the right hands and the right soils it can be complex and profound.
It is a paradox of Burgundy today that the warming climate has made spring frosts more of a problem than less, particularly for white wine producers. The problem is that mild winters cajole the Chardonnay buds to break earlier, so tender shoots are near their most vulnerable when the frosts arrive.
We always love our visits with Pascal Bardoux, our philosopher-vigneron in Champagne. Each time we’re treated to a new tasting note that emerges from his giant hardcover French-English dictionary, including such gems as whortleberry and sloe berry. He’s a traditionalist in nearly everything, but his most recent innovation is an exciting one.
The red wines of the Loire Valley always play second fiddle to the region’s whites. But it’s a mistake to ignore them – they’re well balanced, low-alcohol, usually organic, and often exceptional values. Our favorites these days are the unblended, unoaked Cabernet Francs from the central Loire.
It doesn’t take an expert to notice that Guillaume Goujon and Sebastien Dupré are farming organically. Their vines, located in the Côte de Brouilly, share the earth with an impressive array of herbs, flowers, grasses, and wildlife – all in the name of fostering biodiversity and soil health. In the cellar Dupré and Goujon have a similarly light touch – their cuvées are made with whole clusters, ambient yeasts, limited oak and almost no sulfites.