Some highlights:
CHAMPAGNES: J. LASSALLE: Brut Réserve sans année (NV): Pale gold, with abundant, lasting bubbles, it offers full, fresh scents of apples with a pleasant overtone of cocoa. Toasted brioche, clean, fairly rich on the pallet. Zippy acidity and apple fruit combine in a creamy flavor and long, clean finish. Grapes: Pinot Meunier, Chard and Pinot Noir. They allow 2 years on the lees before release.
Brut Réserve ‘Préférence’ sans année: 5 years on the lees. A more sherry like nose (perhaps a bit of oxidation) on the nose. More concentrated than the entry level version. Weightier on the palat.
Laurent and Hélène Martelet of DOMAINE COMTESSE B. DE CHERISEY • Bourgogne • The Blagny vineyard is 60-80 meters higher in altitude than the villages of Meursault and Puligny. Hang time is longer, the slope of the hill helps eliminate rainwater; the soils themselves are poor, causing the vines to “not adopt a behavior of growth and development but rather an attitude of survival.” The plants generate all their energy to the ripening of seeds, and in turn, the grapes have to taste good for the birds or mammals to eat and spread them. Perhaps this means that in pain, there is beauty J 2007 Comtesse Bernard de Cherisey Meursault-Blagny Premier Cru “La Genelotte”: Creamy, with racy acidity. Balanced. Complex. Slightly bitter note (almond pith). Good aging potential. Puligny-Montrachet, Hameau de Blagny, 2007: light golden color, mild acid, creamy medium bodied texture. 2% milk. They brought two cellar selections: A Puligny-Montrachet, Hameau de Blagny, 2001 and a Meursalt-Blagny, La Genelotte. Both showed very well. Balanced, round, softer acid, but still there.
Hervé Dubourdieu of CHÂTEAU ROUMIEU-LACOSTE • Bordeaux • The wine maker (Hervé Dubourdieu) is a charming fellow. I would love to have him over to dinner.
Bordeaux Blanc (2008) from Chateau Ducasse: A blend of Semillon, Sauvignon, and a bit of Muscadelle. Slightly grassy, light golden straw color, soft green undertone, perhaps from it’s youth. Good, racy, integrated acid. Clean finish.
Bordeaux Blanc (2007) from Chateau Ducasse: Same blend as above. Very aromatic. Not quite as fresh as the 08 but still very tasty. Of the two, I would choose the 08. Better acid. Better food wine.
Sauterne (05 and 06) from Chateau Roumieu-Lacost: Both were delicious. The entry level versions are balanced, with good acid, viscosity and fruit and sweetness. However, the Cuvée Léon shines brighter. For the Léon label, the grapes are hand selected; the difference is noted in the concentration. The 06 was particularly intense and lingering on the palate.
Catherine and Didier Champalou of DOMAINE CHAMPALOU • Loire Valley • Vouvray, Sec Tendre, 2008: chalk, clay, aromatic, floral nose, medium body and finish. stainless steel.
Vouvray, Trie de Vendange, 2003 (only vinified in particular vintages): Lighter than I expected given the vintage, the age, etc. Creamy texture. Sweet but not overly viscous. Would be lovely with pate.
Catherine Breton of CATHERINE ET PIERRE BRETON • Loire Valley • Organic viticulture, No systemic grape processing; Limited yields; Manual harvests; Winemaking using natural indigenous yeasts; Non-filtered wines; Little or no sulphites. They do however, add malo to all their wines.
Bourgueil 2007 – Trinch ! : Young 15-year-old vines. Gravely soil on the slopes of Bourgueil. Manual harvest in 10 kilo crates with pre-sorting. Yield: 45hl/hectare. 15 days’ low-temperature maceration, spends more time on the lees than other wines of theirs, Bottled in spring, Good fruit, grippy tannins, to be drunk young. From their information packet and website re. the word “TRINCH” means: A noise emerged from the sacred bottle. And then this word was heard: TRINCH! Trinch is a word that dictates to all oracles, a word that means ‘Drink!’ Drink a good chilled wine, for in wine lies strength and power. It fills the soul with truth and philosophy. In wine, there is hidden truth. The Dive Bouteille (Divine Bottle) urges you. Be your own interpreters of your exploits. Let us drink! -Pantagruel by Rabelais. Panurge’s meeting with the Divine Bottle.
Éric Chevalier of DOMAINE DE L’AUJARDIÈRE • Loire: Love these wines. Cool and quirky guy to talk with…The estate is located about 1/2 hour from the ocean in the Western edge of the Loire. He gives the most energy to the vines, the soil, etc. Very little intervention in the wine making process. Aprox. 1 day of maceration. Natural yeast. No filtration. Pumps over.
Muscadet, Cote de Gran Lieu, (2008): Very light color. great minerality. Dry finish. Vin de Pays du Val de Loire, 2008: Softer than the 07. Very aromatic on both vintages. Good acid. Great zest. Balanced. Interesting Vin de Pays du Val de Loire, 2007: Pleasant bitterness, perhaps showing itself as the fruit softens with age and the terroir creeps in with more presence.
Reynald Delille of DOMAINE DE TERREBRUNE • Provence • The properties limestone soil forces the vines’ roots to go deep into the ground for nourishment, reflecting a more pronounced display of terroir on the palet. 100% organic practices.
Bandol Blanc 2008: Aromatic, zesty, light to medium body. Balanced. Good minerality. Yellow apple. Clairette, Ugni and Bourboulenc. (available summer)
Bandol Rosé 2008: Mourvedre (minimum 20%), Grenache and Cinsault. light color (approximately the same hue as the tampier rosé) classic rosé nose. strawberries, summer fruit. Dry finish.
To show aging potential the winemaker brought a 1994 rosé. It was drinkable but sherried….showing a little oxidation. A hint of petrol as well. Despite that, it was lively for such an old rosé.
All their reds spend aprox. 18 months in large oak barrels (50-60 hl); the vines are 20-40 years old.
Bandol Rouge 2006: (85% mouvedre, the rest is grenache and cinsault) Intense funky Mourvedre nose, with lots of mineral to balance the rich, elegant fruit. Earthy black fruit and licorice. Will need decanting at a young age.
Bandol Rouge 1987: Beautiful. Back then they only used about 50% mouvedre with the rest coming from cinsault and grenache. Smoky, roasted coffee beans, tabacco, still showing fruit. Tannins are subtle.











