Naturalist & Gastronomist: Jill in the Loire Valley

As many of you may know from Instagram, Twitter or just visiting us at the store, Jill just returned from a her fabulous European Vacation.   She spent the second week in the Loire Valley, visiting some of our favorite producers. The visits were inspirational — so much so that we’re doing something different this month: both wine clubs (Naturalist and Gastronomist) will be receiving the same three-pack:

2012 Clos Roche Blanche Sauvignon No. 2 – Over 100 years ago, the Roussel family planted the 28 hectares of estate vineyards on the Touraine Hills surrounding the Cher river.  Still family owned, Catherine Roussel runs Clos Roche Blanche along with Didier Barouillet.  They maintain their super old vines organically and practice non-intervention winemaking.  This is 100% Sauvignon Blanc with incredible focus and minerality.

2012 Olivier Lemasson Pow Blop Wizz – Olivier is a sommelier-/Natural Wine lover-turned-winemaker who trained with Marcel Lapierre in Beaujolais.  He’s an experimentalist and non-conformist, and his wines reflect playful curiosity. The Pow Blop Wizz is a fruity, dry odd-ball Pet-Nat from Grolleau and Pineau d’Aunis grapes.  Pet-Nat meaning Pettilant-Naturel – a wine fermented only once with bubbles resulting from wild yeasts and residual sugar.

2011 Thierry Puzelat Clos du Tue-Boeuf Rouillon – Thierry Puzelat is somehwhat of a celebrity in the Natural Wine world.  Along with his brother, Jean-Marie Puzelat, he makes a plethora of different cuvees from indigenous grape varieties of the Loire Valley.  The wines are completely biodynamic and san soufre (no sulphur) . The “Rouillon” is 100% Pinot Noir  from limestone, clay and silex soils. Herbaceous, vibrant and just pretty!

From a technical standpoint, these three vignerons all fall firmly within the ‘natural’ category. All farm organically, rely on indigenous yeast fermentations, use small amounts of (and in some cases no) SO2, and are minimal interventionist throughout their winemaking process. Even so, these wines are all extremely accessible and food friendly — and while some veer toward idiosyncratic, they are hardly strange! As such, they make a trio appropriate for both branches of the club.

Also, sometime in the near future, Jill will get her act together and share some photos as well as more details of her visits with these winemakers. And these wines will be included in next Sunday’s tasting which will be the official club pick-up day (though wines are ready now).

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