We like to judge a vigneron’s talent by his simplest wine. Great wines from great terroir of course involve a steady winemaker as guide, but the material undoubtedly provides a head start. With humble fruit from an unsung plot of regional-level vines, winemaking skill comes even more into play.
Chenin blanc has an enormous range of expression. It can be anywhere from bone dry to very sweet depending on vintage, terroir, and winemaker. Vouvray is the original source for Chenin Blanc, but the surrounding towns in the central Loire Valley produce excellent examples as well.
Châteauneuf-du-Pape is one of the most recognizable brands in wine. Made famous by French popes in the 14th century, and then again by Robert Parker in the 1980s, the appellation’s place on the winemaking map is well established. And well deserved — the wines can be extraordinary, though they often come at a “special occasion” price point for most wine enthusiasts.
When we lived near Cluny in Burgundy more than twenty years ago, we stumbled upon a nearby producer in Viré-Clessé. The young couple who owned it tended their vineyards and made their wine according to organic and biodynamic principles – not at all the norm back then – and their work opened our eyes to the quality possible in the Maconnais.
The South of France has always been hot, but like everywhere else in Europe, it’s getting hotter. Even with varietals adapted to warm climates, winemakers often struggle to achieve freshness in their wines. Winemaker Nicolas Haeni of Séguret is a master of balance.
The white Burgundies of the Maconnais are some of our favorite expressions of Chardonnay. Grown in a region known as “la France Profonde” (“deep France”), the best cuvées are unoaked, mouthfilling, vibrant, and crisp.
Red Burgundy is classically a study in finesse and understatement. Pinot Noir’s thin skin and clear juice enable remarkable subtlety, and at their best, Red Burgundies can be hauntingly beautiful. They’re rarely the loudest voice in the room, but often the most impressive. But as with most rules, there are exceptions.
Well-priced white Burgundy is getting harder to find. Demand is up, supply is (way) down, and the wines themselves just keep getting better. As prices at the high end reach to stratospheric levels and more consumers focus on entry level cuvées, it’s become trickier to find that weeknight Bourgogne blanc.
Last week we brought up the remaining stock from our offsite warehouse, a location whose inventory control hasn’t exactly been Amazon level. (We know – pot, kettle, etc.) But when the stock arrived we were excited to find a small lot of ten year old Bordeaux which was listed as white was in fact red – a happy surprise.
Vincent Ravaut’s Bourgogne blanc has become a favorite among readers in recent years. He makes excellent village-level Ladoix blanc and magnificent (and rare) Corton-Charlemagne Grand Cru. But his humble Bourgogne blanc punches way above its weight, particularly this year.
We’re often apprehensive when a new generation takes over a domaine. Young winemakers often implement needed modernization, but sometimes get caught chasing trendiness. No winemaker in our portfolio has more expertly balanced these impulses than Gautier Desvignes.
Cornas is a tiny appellation, covering 145 hectares (compared with Châteauneuf-du-Pape’s 3,000+), and home to fewer than 50 vignerons. Located at the southern end of the Northern Rhône Valley, Cornas (which means “scorched earth” in Celtic) harvests a week earlier than Hermitage (just 20 minutes north), and the vertiginous slopes produce wines with a southern, sunbaked character.
French winemakers have spent centuries perfecting the ideal marriages of grape and land. Each region has its own match: Pinot Noir in Burgundy, Sauvignon blanc in Sancerre, Merlot in Bordeaux, Grenache in the Rhône, etc.
Our allocations of the 2020 Burgundies all follow the same trend: prices up, quantities down. A tiny crop (and even smaller 2021 vintage next in the pipeline) has forced winemakers to raise their prices, and truthfully we can hardly blame them – the wine has never been better, demand has never been stronger, and it costs about the same to farm a hectare of land whether it yields 41 hectoliters or 14.
Some wines are esoteric: subtly funky Burgundies, oxidative Jura whites, skin-contact orange wines, etc. Like a Rothko canvas or a Philip Glass composition, these wines are best understood with some context, and they’re not for everyone.