It’s difficult to find new winemakers in Burgundy. Supply is very limited and most producers work with other US importers. Finding high quality additions to our portfolio involves lots of research and tasting, along with good timing and a healthy dose of luck.
We’d bet that many readers have garages bigger than the Domaine Malmont’s winemaking space. We work with some small-production winemakers, but even by our standards Malmont’s winery is tiny. The small space attached to winemaker Nicolas Haeni’s house in Séguret looks more like a large tool shed than a winemaking operation.
Bordeaux is much larger than Burgundy. The region covers nearly ten times as much land, and the wineries themselves are usually far larger. For example Burgundy’s most famous vineyard, Romanée Conti, produces about 450 cases per year; Châteaux Margaux and Haut Brion are closer to 12,000 each.
If Vosne-Romanée is the paragon of Burgundian sophistication, then neighbor Nuits-St-Georges has the humbler charm of a country gentleman. Spread across five miles of varied terroir, the wines of Nuits-St-Georges range from spiced and elegant to meaty and rich. Wines from plots near the Vosne border can borrow a bit of spice and silk from their neighbor.
“Oaked” or “unoaked” sounds like a yes-no question, but it really is a range. Most of the wines we import spend some time in oak, but the strength of its influence depends on the age and size of the barrel, the chauffe (how heavily the inside is charred), and time in the barrel.
Châteauneuf-du-Pape dominates the south of France. No other town is more famous or produces more widely respected wines. But the relative anonymity of the surrounding towns belies the high quality of wine they produce. And while Châteauneuf-du-Pape will always be a more recognizable purchase, Gigondas often provides more bang for your buck.
We try not to be too beholden to seasonal drinking patterns. With certain dishes, red works best in the summer and white in the winter. But it’s hard to deny the appeal of a summertime rosé. Our criteria for rosé are threefold: dry, inexpensive, and refreshing.
For most people, the summer is rosé and white wine season. We’re thrilled to help in both categories (look for the Goubert Rosé release on Friday), but for something smoky off the grill, or for a cool midsummer evening, it’s helpful to have some red around.
The Loire Valley is a pastoral land of magnificent chateaux and humble goat cheese makers. The range of wines across its 250 mile expanse is just as dramatic: sparkling and still, dry and sweet, and everything from almost-clear Muscadet to deep purple Chinon. There’s a wine here for almost every taste.
Chablis is a singular place. Its combination of deep stony soils and cool climate exists nowhere else on earth. These factors produce a similarly unique wine — mineral and crisp, pure and clean. Our goal as importers is to find wines that reflect the place from which they come, and there is no better place to find such wines than Chablis.
In Burgundy as in real estate, location is everything. Today’s wine comes from a vineyard classified Premier Cru but surrounded by five Grand Crus. It sits along the famous stretch of Grand Crus between Morey-St-Denis and Gevrey-Chambertin, and many believe its classification has as much to do with centuries-ago politics as with terroir.
Value is subjective when it comes to wine. A $60 bottle of Burgundy might seem a steal to some, an extravagance to others. But nearly everyone agrees that Muscadet is just about the best bargain going.
Côtes du Rhône is one of the world’s most widely recognizable wine brands. There’s a wide range of styles out there, and we have favorites in many camps. For rustic and rugged we like the Domaine les Goubert. For refined and serious, we like the Domaine Malmont. But for easygoing, fruit-forward, and effortlessly drinkable, it’s hard to beat the Domaine Coulange.
If you ever need to convert someone to white Burgundy, pour them a glass of Meursault. Made from pure Chardonnay and grown in soils balanced between marl and chalk, Meursault is some of most opulent white wine in the world. Chardonnay can make rich, mouthfilling wines in most locations — but those from Meursault also contain elegance, minerality, and balance.
At a glance, Côte Rôtie might seem the last place in the world to grow vines. The steep slopes reach 60 degrees in places, and so all field work — planting, pruning, treating, harvesting — must be done entirely by hand. And yet the citizens of this land have tended vines here since Roman times. What makes them continue to work this land?