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.
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.
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.
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.
Red Burgundies aren’t known for their heartiness. Pinot Noir is a delicate, thin-skinned varietal -- and typically tends towards subtlety over strength. But what red Burgundies may lack in weight they more than make up in elegance. The finest examples are unmatched in their ability to convey complexity, subtlety, and grace. In the Côte de Nuits it’s hard to pick…
For years we used to visit the Domaine Desvignes in Givry for humble, straightforward red Burgundies with excellent pricing. But in the years since Gautier Desvignes has taken over, the domaine has transformed into one of the leading lights in the Côte Chalonnaise. In a remarkably short time, Gautier has upgraded the winemaking facilities, bottling practices, and viticulture, with truly…
Denis Basset is best known for his rich pure Syrahs from Crozes-Hermitage. They’re delicious, well priced, and pulsing with energy and life. For years our only look at his lone white cuvée was in his barrel room – just a splash “to set the palate” before moving on to the reds. The white was always lovely — floral and fresh,…
Chassagne-Montrachet and Puligny-Montrachet produce the world’s finest dry white wines. In production for nearly two thousand years, the vineyards surrounding these villages produce wines of different characters -- Puligny a bit more serious, Chassagne a bit friendlier.
Since its early days Champagne has been synonymous with glamor and marketing. It can be easy to lose track of quality and distinctiveness amid the glossy promotional haze. But Pascal Bardoux, our tiny grower Champagne producer, cuts through the fluff. His tasting room is his small untidy office, where we taste slowly and thoughtfully from an old beat-up leather sofa.
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.
The Clos de Vougeot is one of Burgundy’s great landmarks. First planted with vines in the 11th century, the wall around the vineyard dates to 1336, and the majestic Chateau to 1551. It’s a Burgundian icon, both of culture and viticulture. With more than 80 owners across an astounding 50 hectares (120 acres) of vines, the wines from the Clos…
Praise continues to pour in for the Domaine Patrick & Christophe Bonnefond. Their Northern Rhône reds are pure syrah, and display an exquisite balance of texture, fruit, subtlety and depth. The wines continue to improve each year -- Josh Raynolds of Vinous declared his tasting this year “the single most impressive set of bottlings I have had here.”
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…
We often 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.