Club Wines: February 2017

by jill on February 17, 2017

NATURALIST: PATRICK SULLIVAN

2016 “Haggis”  & 2016 “Bonkers”

Australia is making a comeback. Thanks to a gang of like-minded eccentrics in South Oz, the country is without a doubt becoming a new frontier for brave explorers of the natural wine world. Out-posted on the Southern most tip of the continent, Patrick Sullivan has been playing a humble, passionate role in this growing movement. The Yarra Valley region where Patrick makes wine is known for it’s cool, windswept climate, which leaves wines with a unique charge of acidity and freshness without sacrificing the sunny exotic fruit of Southern Hemisphere winemaking.

Both “Haggis” and “Bonkers” are truly atypical and delicious expressions of Australian winemaking. “Haggis” is a lightly macerated blend of Muscat and Sauvignon, bursting with tropical aromatics and begging to be brought along on your next BYO Thai dinner excursion. “Bonkers” is a similarly expressive, gregarious blend of Gamay, Malbec and Pinot Noir. It’s musky, exotic freshness would pair winningly with the salty, smoky and sweet flavors of a backyard BBQ.

GASTRONOMIST: DOMAINE DU POSSIBLE

2015 “Tout bu, or not tout bu” & 2015 “C’est pas la mer a boire”

Loic Roure has one of the best smiles in winemaking. His warm and easygoing vibes are clearly reflected in the wines he makes at “Domaine du Possible”. The optimistically named estate is nestled in the scrubby hills of the Roussillon in Southern France, just a stone’s throw away from the Spanish border. This month we bring you two wines made by Loic that perfectly exemplify the tightrope balance of freshness and sense-of-place that can be hard to achieve in warmer growing regions.

“C’est pas la mer a boire” is a 75/25 blend of Grenache and Carignan that is poetically named after a French expression (roughly “it’s not the end of the world”) that perfectly captures the laid-back drinkability of the wine itself. “Tout bu, or not tout bu” is another bundle of bright, fulsome red fruit that breaks down to a mutually flattering combination of Grenache and Mourvedre.

These are playful, joyous red wines that can pair with a wide spectrum of different styles of cooking. Healthful, vegetable driven cooking and meat-centric preparations can both happily vibe with the forgiving quality of Loic’s wines.  I’m sure that if we all had the pleasure of drinking Domaine du Possible every day, our smiles would all beam just as bright as Loic’s.

 

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