Gastronomist – Cep
A winery’s second label is kind of like a band side project. Think Thom Yorke from Radiohead when he recorded those electronic albums as Atoms for Peace. Or when Ben Gibbard from Death Cab for Cutie rounded up some friends and recorded one of the greatest albums of all time as The Postal Service. Cep is Peay Vineyards’ second label. Winemaker Vanessa Wong takes the extra barrels that weren’t used for the Peay wines and has a little fun. You’re getting the same high-quality fruit from a classic Sonoma vineyard but with an experimental, playful vibe. These wines are less intended for the cellar and more for drinking right now.
2014 Cep Sauvignon Blanc
2013 Cep Sonoma Coast Pinot Noir
Naturalist – Julien Altaber
One of the perks of a side project is the ability to take advantage of your boss’s expertise (and sometimes facilities) to make your dream wine. Julien Altaber makes very small batches of wine while working for Dominique Derain in Saint Aubin. The synergy between Altaber and Derain is solid and the wine is proof that these guys make a great team. Altaber’s wines are pure and expressive. He follows a strict biodynamic regiment and keeps sulfur use to a minimum. ‘Métisse’ is a blend of both red and white grapes – Gamay and a bit of Chardonnay. Julien’s Bourgogne Blanc is vibrant and fresh – made from grapes grown in Derain’s vineyards around Saint Aubin and Côte Challonaise.
2013 Sextant Julien Altaber ‘Métisse’
2013 Sextant Julien Altaber Bourgogne Blanc Chardonnay
We thought it would be fun to change up our tasting program a little, to include some events that give you all a sense of how we enjoy wine outside of the shop — no spit buckets, no speed tastings, no pen and paper or dissection of what’s in the glass; rather, wine, food, and friends, sitting around a table over the course of a few hours, getting to know each other and what we’re drinking on an intimate scale.
When we heard Josh Adler would be in town, we realized this provided an opportunity to both introduce the Domaine LA supper series, as well as combine it with the introduction of a new importer on the scene in California. Josh spent time working in Northern California’s retail scene before being whisked off to Paris in 2008 to head the wine program at Spring Restaurant, what would soon become one of the hardest to come by reservations in the city. He subsequently opened Spring Boutique to showcase the vignerons from the restaurant list in a retail environment. Paris Wine Company is the next logical step: a chance to get these very small production wines into the hands of Stateside drinkers.
This dinner offered a chance for us — and you — to sit down and really get to know him, his wines, his philosophy, and maybe get a tip or two on where to go the next time we’re in Paris. It offered all of us the ability drink wine in the context we most often do: over a meal, with people we want to get to know better. Night + Market Song really needs no introduction foodwise. What might be less obvious is that it’s one of the best venues in Los Angeles for just the types of wines that Paris Wine Company features: vigneron-driven wines of character and place.
We hope you join us at our next dinner with the talented ladies of Large Marge this Friday, April 17 at Go Get Em Tiger. More info and tickets here.