Club Wines: March 2016

by whitney on March 20, 2016

Gastronomist: Burgundy

As much fun it is to try all the new winemakers and interesting styles popping up, it’s nice to get back to the classics. No frills – just beautiful, pure expressions of fruit and place and perfect companions to a simple dinner cooked at home.

2013 Domaine Cheveau Saint-Véran ‘Terroir Davayé’– Domaine Cheveau, founded by André Cheveau in the 1950’s, is situated in the heart of Pouilly-Fusé. This (very limited) wine is 100% Chardonnay from the Les Plantés lieu dit in Saint-Véran, which is all limestone and clay. It spends eight months in stainless steel, keeping it fresh and clean.

2013 Domaine Rollin Bourgogne Hautes-Cotes de Beaune – Domaine Rollin has been producing wine in Pernand Vergelesses for four generations – a family that started out as just vineyard workers to owning land and then bottling wines. While they aren’t certified organic, they keep treatments to a bare minimum, their vineyard work is meticulous, and the wines ferment naturally.

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Naturalist: Omero Cellars

Omero Cellars is a small family-owned winery in Oregon’s Willamette Valley. They focus solely on Pinot Noir, Pinot Gris, and Chardonnay and are all about low interference; “real wine, made simply.” Organically farmed, picked by hand, and fermented naturally.

2014 Omero Cellars Pinot Gris -From the Omero Vineyard on Ribbon Ridge. An interesting blend of the same Pinot Gris, vinified three ways: 80% pressed and fermented/aged in neutral French oak, 10% frozen to make a concentrate to top off the barrels, and 10% that was fermented whole cluster on the skins for three weeks and aged in separate neutral barrels. The first SO2 additions, which were very little, weren’t until bottling.

2014 Omero Cellars Pinot Noir – The Pinot Noir blend is comprised of fruit from vineyard sites covering every sub-AVA in the Willamette Valley. Their aim, with thirteen different clones of Pinot covering eight soil types, was to “have a large range of site expression…that offers the maximum amount of complexity possible from the area.”

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