German Gilabert Cava Brut Nature – 14.57 – 50% Macabeo, 30% Xarlel-lo, 20% Parellada, Vine Age 30-35 years old, Farming Practicing Organic, Production 2000 cases, From the subzone Alt Penedes, where the highest elevation plots are located. Only native grapes are used, Brut Nature. Vinification: Fermented in stainless steel vats; Base wine rests on the lees for 45 days; Secondary fermentation in the bottle, a la Methode Champenoise; Raised on the lees 18 to 20 months before disgorgement; Bottled with no dosage. Character: Fresh, fine bubbles, citrus, mineral, medium bodied, elegant, concentrated, dry, and long.
Mengoba 2007 – 14.57 – Made from Bierzo with a blend based on Doña Blanca and godello of 2007.from different plots of 30-40 year old vines, grown on river stones and sandy loam soils, at 550 meters elevation, in the areas of Cacabelos and Valtuille. It is fermented with wild yeasts in large wooden foudre and raised for 11 months in 4000 liter oval wooden vats. Mengoba Blanco is structured and complex and shows flavors of quince, beeswax, and deeply pitched minerals.
Dufaitre Beaujolais Villages 2013 – 21.97 – Gamay, Age of Vines: 50 years old. Vinification Method: The Beaujolais Villages is fermented in concrete tanks and normally bottled in March. Rémi and Laurence (his wife) Dufaitre began purchasing vines in and around the Brouilly and Cote de Brouilly crus in 2006 and began to work the land organically and harvest the grapes. Rémi began by selling his grapes to the local co-op, all the while monitoring the indigenous yeast population until he felt it was healthy enough to make his own. He may decide to add between zero and 2 mg of sulfur, depending on how stabile he judges the wine to be.
Chateau Le Bergey 2011 – 13.57 – Le Bergey is the entry level label of Château L’Escart, a Bordeaux Superior winery run by Damien Laurent, who lives on the property with his family. The property is organically farmed. Consistently outstanding, this is yet another strong showing. Using only vines that are a minimum 15 years of age adds a measure of concentration usually found only in wines costing considerably more. The 2011 is a classic blend of Cabernet Sauvignon (60%) and Merlot, exhibiting an amply fruited nose with cassis and black-cherry nuances. The palate is refined with a silky structure making this deliciously drinkable now. Exhibiting a medium body and pretty notes of black cherry, cassis, and subtle oak, this dry yet fruit-filled wine is classic, elegant Bordeaux. A classic with grilled or roasted lamb, this also shines with roast pork, and pairs well with a pan seared duck breast.