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.
Transition to organics/biodynamics may be trendy in winemaking today, but it’s nothing new at the Domaine Pierre André in Châteauneuf-du-Pape. Jacqueline André’s grandfather stopped using chemicals in his vines in 1963, and the domaine has been certified organic since 1980 – the first in the appellation.
Unlike Burgundy, most wines of Bordeaux are distributed through a vast network of resellers – negociant houses with distribution agreements that can stretch back centuries. It can be a confusing place to do business, but also one that offers hidden gems – the sheer volume of wine available means that turning over rocks can result […]
Aside from Champagne, Chablis is perhaps the most versatile food-pairing wine in our cellar. It’s fresh, crisp, dry, and lively – perfect for a wide range of foods, or for nothing at all. Seafood in particular is a perfect match, and we serve Chablis with everything from linguine with clams to grilled halibut to bouillabaisse.
Pouilly-Fuissé has come a long way from the over-oaked buttered popcorn of decades ago. Today the appellation is a hotbed of talent, with passionate young winemakers converting old vines to organics and turning out truly excellent wines. With prices for both land and wine in the Côte d’Or headed through the roof, the Maconnais has become one of the most dynamic corners of Burgundy today.
Bordeaux is best known for its Grands Vins, the famous chateaux whose pricey wines improve for decades. But the varied terroirs of Bordeaux also produce some terrific “petit vins,” which share the same soils and grapes, but are more accessible for both the palate and the pocket.
The Loire Valley continues to be one of the most exciting corners of winemaking in France. Organic viticulture, balanced wines, and affordable prices are the rule here rather than the exception. We find ourselves reaching for Loire reds often these days, whatever the occasion – they’re characterful, refreshing, complex and downright tasty.
Michel Gros tends vines in some of Burgundy’s most famous towns: Vosne-Romanée, Chambolle-Musigny, Nuits-St-Georges, etc. But he also makes terrific wine in the Hautes-Côtes de Nuits, a hilly sub-region just west of the famous Côte d’Or. The terroirs are more varied and the grapes ripen a bit slower, but Michel coaxes terrific wine from these less famous hillsides, and their pricetag is far friendlier
The South of France has always been hot, but like everywhere else, it’s getting hotter. Even with grape varietals adapted to warm climates, winemakers often struggle to achieve freshness in their wines. One winemaker who doesn’t struggle is Nicolas Haeni of the Domaine Malmont in Séguret.
The 2020 white Burgundies have been almost universally terrific. The drought caused many chardonnay vines simply to shut down mid-season, stalling the production of their sugars and in the end producing wines with both a ripe concentration and tremendous energy. We’ve bought just about all the 2020s we could get our hands on, and they’ve rightly disappeared from the warehouse at quite a clip. We’ve just added what’s likely our final cuvée from the vintage.
Chablis continues to be a haven of terrific value Burgundy. After several scorching hot vintages in which the crisp, piercing soul of old-school Chablis seemed temporarily offstage, 2021 provided a return to traditional form. A cooler, wetter, trickier growing season pushed harvest into late September, and the wines are effortlessly tasty in a vintage that was anything but.
Much of the world’s syrah is rich, velvety and mouthcoating. But in the Northern Rhône Valley, syrah draws its strength from subtlety. Here delicate aromas of violets, perfume, smoke and stones combine with fresh mouthfeel and vibrant texture. Northern Rhône Syrah is a marriage of dark-fruited complexion with elegance and pep.