Last week we tasted with Pierre Gros, the new generation at Domaine Michel Gros. Michel is still around – we passed him directing some tractors in the Clos des Réas on the way to our tasting appointment – but Pierre is in charge now. There’s been little change to the winemaking at Gros (“if it ain’t broke…”) and in his short tenure Pierre has already steered the domaine through a wide range of vintages.
Philippe Cheron and his son Paul farm a portfolio of vineyards in Burgundy that would make even the most seasoned vigneron envious. Their Domaine du Couvent includes vines in every town from Nuits-St-Georges to Marsannay, including village, premier cru and grand cru plots. Their style is sleek and modern but with restrained oak, careful but firm extraction, and gorgeous density of fruit.
Sancerre’s popularity is well deserved. It’s crisp, refreshing and dry — as easy to pronounce as it is to pair with food. Is it the world’s most complex or long lived wine? Nope. But a good everyday Sancerre is an essential kitchen staple, as useful as a sharp chef’s knife.
We’re in Burgundy this week visiting and tasting with winemakers. On Monday we spent a delightful morning and lunch with Léon Amiot, the young twentysomething winemaker at Domaine Amiot et fils in Morey-St-Denis. Léon is a real talent with a sky high ceiling – the Guide Hachette last year named him Burgundy’s “Winemaker of the Year.” His wines get better every year – his carefully-crafted 2024s will be in next month’s April Futures.
For years St-Aubin was a white Burgundy collector’s hidden gem. Today it’s no longer hidden – many writers put in on par with Chassagne, Puligny and Meursault – but it’s still a gem. Tucked away down a valley running west from the Côte d’Or, St-Aubin’s vineyards average higher elevation than many towns, a boon in warm climates.
We enjoyed a lovely tasting yesterday with Justine Clerget, winemaker at Domaine Christian Clerget. Her father’s name is on the label, but Justine is now unmistakably in charge – she’s brought renewed energy, refined techniques, and a passion for organic viticulture. The Clerget wines were always classical, terroir-transparent, old school red Burgundy; Justine has maintained this spirit but added polish and class.
Our newest Champagne source is RH Coutier, and it’s quickly become a reader favorite. The Coutiers are an old family in Ambonnay (there since 1619), and today produce small-batch Champagnes exclusively from their own organic Grand Cru vineyards.
Frederic Michot is a friendly, energetic winemaker who crafts refreshing, user-friendly, flat out delicious Sauvignon Blanc in Pouilly-Fumé. Forever in the shadow of its more famous neighbor Sancerre, Pouilly-Fumé is often a source of excellent value.
Romain Collet is a mad scientist in the cellar. He’s matched each of his Chablis terroirs with a specific recipe of elevage vessels – a combination of stainless steel tank, concrete egg, clay amphora, and wooden barrels of various ages. Each is designed to bring out the unique character of every plot of vines.
Gautier Desvignes is beloved among our readers for his well-priced, excellent red Burgundies from Givry. In a world where Bourgogne rouge cuvées from the Côte de Nuits are pushing $60/bot, and more than a few are into three digits, Desvignes Givrys are beautifully crafted, sophisticated, and highly affordable. Gautier continues to get better each year, and it’s been a delight to watch his star rise so dramatically over the last decade.
Some wines are an intellectual exercise. To enjoy them is to contemplate their meaning, the philosophy behind their creation, and the nuances of their character. Other wines are just tasty and fun – they’re about drinking rather than tasting. Today’s wine is in the latter category.
There’s no more exciting corner of Burgundy today than the Beaujolais. Long looked down upon by winemakers further north, the wines made here today are as dynamic and delicious as anything in the Côte d’Or – and at a fraction of the price. Wine writer Stuart Piggott calls Beaujolais “the best value reds in the world,” and it’s easy to see why.
If the Côte Chalonnaise has become a bastion of red Burgundy value, then the Maconnais is its counterpart in white. At their best the whites of the Maconnais are sunny and fresh, with vibrant acidity woven into ample fleshy fruit – not to mention exceptional pricing. Organic and biodynamic viticulture go a long way towards keeping these wines fresh, and indeed all of our sources here are one or both.
The “Michel” of Gros fame is now fully retired – or, at least, as fully retired as a winemaker can be with 45 vintages under his belt, a house nearby, and his name on the label. His son Pierre has taken the reins, representing, in Neal Martin’s words, “a change in tack rather than charting a totally different course.” Like many of his peer group Pierre has moved the domaine toward organics, and if his first few vintages at the helm are any indication, the future at Gros may be even brighter than the past.
Alsace is a gorgeous winegrowing region – bucolic hillsides of vines surround fairytale villages on a sunny, east-facing ridge. Its wines can be similarly charming: expressive and delicate with beautiful fruit and vibrant textures. Our source here, the Domaine Charles Frey, is a family of committed biodynamic vingerons, producing wines of freshness and balance.