Wines
4 Items Found
- Dom Pascal Berthier Saint Amour Vv 2010 Product #25820 (In Stock)
-
-
Local lore suggest that this rarely seen Cru was named after a Roman soldier (St. Amateur) who converted to Christianity after escaping death and established a mission near the area. Often more elegant and spicy than Morgon or Moulin-à-Vent, they just as successful in cellar. Pascal Bertier’s Saint-Amour vines average 45 years age and sit on a gentle south/southwestern slope at about 230 meters. His 2009 was a tad closed when it arrived last April but was a sensation when we offered it around Thanksgiving.
The 2010 is built to follow the same path. Give it a short decant (30 minutes is plenty) now and it’s racy, juicy, stony fun with pure tart cherry fruit and red raspberry juice spiced with notes of wet stones and violets. The aromas get stronger and more complex the longer it’s open, and this will be fun to drink now with something like fruited chicken salad or couscous. And, just like last year, by Fall additional layers of fruit and complexity will emerge just in time for Thanksgiving! - Ch Thivin Cote De Brouilly 2011 Product #26921 (In Stock)
-
-
A benchmark Gamay from 50 year-old vines growing on steeply sloped, rocky, soils on the side of the ancient volcano now known as Mont Brouilly. The color alone will stop you – it’s a stunning electric purple with shimmering violet highlights. Give it a swirl and it explodes with intense aromas of crushed stones and fresh flowers over dusky blackberry fruit. In the mouth, a first squirt of citrus acidity lifts layered, complex, flavors of crunchy blackberry and raspberry fruit, cherry pit, violets, and smoky mineral. Then, a simply brilliant finish of crushed berries, hot stones, and a twist of blood orange peel all over finely grained tannin.
It’s a tangy, crunchy, mouthwatering wine that you can drink a tad cool like a zingy white wine. Or, even better, let the acidity play with and counterbalance rich foods like roast chicken, rabbit, duck, beef stew, or even cassoulet. Each sip refreshes and draws you back for another bite or gulp. This bottle empties itself far too quickly – better have a few around at all times! - Thibault Liger-Belair Moulin-a-Vent Vieilles Vignes 2010 Product #26421 (In Stock)
-
-
Certainly less lush and overtly fruity than last year's model, the 2010 is dead classic Gamay with loads of crunchy fruit.
"The 2010 Moulin-a-Vent Vieilles Vignes, from 60 to 80 year-old vines, possesses lovely depth and fleshiness in its dark red fruit. Attractive spiced notes wrap around the radiant finish. This is a terrific showing. Anticipated maturity: 2014-2025."Wine Advocate 88-90 points
- Dom De La Chapelle Des Bois Fleurie Grand Pre 2010 Product #25884 (In Stock)
-
-
People like Chantal and Eric Coudert-Appert are why we get so excited about Beaujolais. They make a traditional style of hand-crafted Gamay from their vineyards in and around Fleurie, and when we got to meet them a few weeks ago and taste all of their wines, it was tough to pick a favorite!
Wines like this, their top Fleurie, serve as a delicious reminder that Beaujolais is part of Burgundy. Cru Beaujolais like this offer fresh, exuberant fruit aromas in their youth, but, like Burgundy, the best examples also posses a core of minerality and an elegant, silky texture. 2010 was a more classic vintage in Beaujolais, and the aromas here reflect that - high-toned red cherries, crunchy blackberries, and a hint of roses. Its lively acidity makes it an extremely versatile food wine, perfect for elevating a simple roast chicken, sauteed salmon, or aged goat cheese like our Vermont Creamery Bonne Bouche.
