Most of us are getting better acquainted with our pantry these days, stocking up on pasta, canned goods, toilet paper, and other necessities. We won’t go as far as to claim that wine belongs on an “essentials” list, but we’ll put it in the category of “strongly prefer not to go without.”
Cyril Gautheron makes Chablis in its most stripped down form. His pure Chardonnay cuvées are intense and full, but draw their substance from their fruit instead of oak. They show minerality, depth, ripeness, and gorgeous texture.
Red Burgundies aren’t known for their heartiness. Pinot Noir is a delicate, thin-skinned varietal — light in color and body. It usually displays subtlety over strength, polish over power.
White Burgundy is among the food-friendliest wines around. It works at the high end – an ageworthy Meursault, decanted for an hour, with veal medallions in a cream sauce, a hint of lemon, carefully sauteed mushrooms, a sprig of parsley… you get the idea.
Most of the world’s Merlot is undistinguished. Its default expression is a soft, rounded wine lacking tannin, acidity, and character. “Global” merlot is smooth and easy, but neither distinctive nor particularly interesting.
Last Spring winemaker Eric Chauvin took us out into his vines for our tasting. He believes fervently in organic winemaking, and wanted us to taste his wine en plein air, amid the rich earth from which they spring.
The best kept secret in a Burgundy collector’s cellar is his stash of St-Aubin. From a once forgotten valley wedged between the superstar towns of Chassagne-Montrachet and Puligny-Montrachet, the wines of St-Aubin are some of the most overperforming wines we know. Jancis Robinson calls it now “virtually the equal” of its famous neighbors.
French wines have long been the focus of the Ansonia portfolio. Of the 45 winemakers we work with, about half are from Burgundy, and all but a few are French. Our longtime exception to this rule is the Fattoria Poggerino.
We’ve imported Chablis from the Domaine Gautheron for nearly a decade. Cyril Gautheron’s precise, elegant, well-priced white Burgundies have become a staple at our warehouse tastings, our kitchen table, and the cellars of many of our readers.
The seven Grand Crus of Chablis sit side by side on a hillside facing the town. Just off their eastern border lies the premier cru “Montée de Tonnerre,” a vineyard known for overperforming its classification. As Rajat Parr writes, Montée de Tonnerre “produces at Grand Cru status, but still goes for Premier Cru prices.”
The concept of terroir underlies nearly everything in French winemaking. French winemakers prize a wine’s expression of “somewhereness,” above all else. Plant Pinot Noir in Provence, and you’ll get a generic, uninteresting red wine; plant it on a hillside north of Beaune, and the result can be other-worldly.
If you know anything about Margaux, it’s probably about the iconic Chateau Margaux. But there’s lots to the appellation besides the famous First-Growth chateau. Margaux’s sandy, gravel-filled soils produce some of the Left Bank’s most elegant red wines; Jancis Robinson cites their “haunting perfume,” and “silky texture.”
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 this line than Gautier Desvignes.
People sometimes ask why we’re so drawn to Burgundy. Partly it’s nostalgia — we lived here for a year two decades ago, and have a fondness for the place and its people. But our goal at Ansonia is to find wines that reflect their origin, and no region does this better than Burgundy.
