Some of the most interesting, drinkable wines made in all of france-maybe the world. simple, yet incredibly delicious and complex. never manipulated, sustainable agriculture.
$18 EUGENE CARREL MONDEUSE “JONGIEUX” ‘16 VIN DE SAVOIE
$12 PHLIPPE RAVIER APREMONT JACQUERE‘17 VIN DE SAVOIE
$21 FREDERIC MALLO RIESLING “CUVEE SPECIALE” ‘15 ALSACE
$21 DOMAINE MAURICE SCHOECH PINOT AUXERROIS ‘16 ALSACE
Schoech’s Pinot Auxerrois accounts for over 10% of the domaine’s production in most vintages and is the first parcel harvested each fall. The vines are all in excess of 35 years of age. The cepage is not actually a Pinot; its origins have been traced to the Mosel; it can also be referred to simply as ‘Auxerrois’. The skin has a slightly bitter note, thus pressing is very light to minimize this element. A dry wine, it often carries at most 8-9 grams of residual sugar.
$2O JOSEPH CATTIN GEWURZTRAMINER ‘17 ALSACE
$17 JOSEPH CATTIN PINOT BLANC ‘17 ALSACE
$21 MEYER-FONNE GENTIL ‘16 ALSACE
$22 DOMAINE ROLET ARBOIS “Rouge Tradition” POULSARD‘15 JURA
$26 DOMAINE ROLET CHARDONNAY Cotes du Jura ‘15
$29 DOMAINE MONTBOURGEAU L’ETOILE ‘14 JURA
This cuvée is the classic white wine of Montbourgeau. It is usually bottled after 24 to 30 months of elevage in barrel. Chardonnay is the dominant grape but an occasional Savagnin vine is found within the Chardonnay plantings, an addition which adds a touch of complexity to the ultimate blend. The fermentation occurs in stainless steel but, after malolactic, the wine is racked into small barrel and demi-muids for two years. At that point, the entire production is assembled and left for several months in cuve before being bottled.
$27 DOMAINE PEUCHER POULSARD ‘16 JURA
The Poulsard is a delicate wine that would not perform well in small barrel, so part is vinified in 600L demi-muid with the balance in steel tank. Wild red berries, pale color and a pleasant airiness make this wine a delight to drink.
$30 DOMAINE PEUCHER TROUSSEAU ‘16 JURA
Made exclusively in neutral oak barrels, the wine carries moderate tannin, minerality and darker fruit hinting at brambly sous-bois notes.