Château Ferran Saint-Pierre Entre-Deux-Mers AOC 2017 - CERTIFIED BIODYNAMIC
Country: FRANCE / Region: BORDEAUX / Appellation: ENTRE-DEUX-MERS AOC / Varietal(s): SAUVIGNON BLANC+SEMILLON+ SAUVIGNON GRIS+MUSCADELLE --- Château Ferran is located on the Haut Benauge plateau in the Entre Deux Mers and Bordeaux Supérieur appellations. A historic estate dating back to the 12th century, the château was originally known as Tucaou, which refers to the medieval buildings and forests that surround the vineyards. The domaine was purchased by the Ferran family in 1976 and has since become a leader in organic and biodynamic practices throughout the region. The family has been in the wine business for five generations, and owner and winemaker Julien Ferran’s father is one of the most respected and well-known biodynamic winemaking consultants in France. The vineyards lie in a relatively high elevation for the region, gently sloping towards the Saint Pierre de Bat stream that borders the estate and neighboring village. This elevation results in cooler summer temperatures, lending increased acidity and freshness to the wines. 40% sauvignon blanc, 40% semillion, 10% sauvignon gris, 10% muscadelle, this delightful new cuvée is spontaneously fermented in stainless steel with wild yeasts. Fermentation is temperature-controlled, and the wine is then aged on the lees for six months. (Fining is sometimes carried out with clay-based methods although this process is very rare.) Sauvignon gris adds color, aromatics, and a rich and round mouthfeel, resulting in an sophisticated sipper, full of zesty citrus flavors with lightly nutty overtones, and a stony, elegant finish. Fantastic with spinach and goat cheese stuffed roasted chicken breasts.
Domaine du Bel Air Bourgueil AOC 2017 - CERTIFIED ORGANIC + LOW INTERVENTION
Country: FRANCE / Region: LOIRE VALLEY / Appellation: BOURGUEIL AOC / Varietal(s): CABERNET FRANC --- Since 1979, Pierre Gauthier has farmed 18 hectares in the village of Benais—the heart of the Bourgueil AOC. Considered a master of cabernet franc, with the help of his wife, Catherine, and their son, Rodolphe, who joined the domaine in 2005, they do all of the vineyard work by hand and have been certified organic since 2000. As immaculate in their cellar work as they are amidst their 40 year old cabernet franc vines, they hand harvest and de-stem 100% of their grapes and employ native yeasts for long fermentations of up to 3 weeks. A touch lighter in body than some cab francs, the aromas really shine here, as a profusion of ripe raspberry, anise, rosemary, and slate come bursting out of the bouquet. The clay soils of Benais peek through as texture on the palate, while refreshing acidity keeps everything light and lively. A classic bistro-style quaff, this is perfect with steak frites or a mushroom burger.