The Armeniers, proprietors of Domaine de Marcoux, have been making wine in Chateauneuf-du-Pape since 1345CE! Sisters Sophie & Catherine now run the estate & were the first in the appellation to convert to biodynamic farming in 1990. The average age of their vines is 50 years. Fermented in concrete tanks, & then aged 18 months, mostly in concrete, but a small portion in 350L casks. Intense & dark, with heady aromas of flowers & blueberry liquer, the palate is dense, & elegant showing brilliant minerality, dark fruits, earth, & herbs.
One of the top growers in the Cornas renewal movement is Franck Balthazar, who left his engineering career in 2002 to take up the classic farming and winemaking methods of his father René. Ten years later, Balthazar is making some of the most expressive, and rigorously traditional, wines in Cornas. Balthazar uses only native yeasts, whole cluster fermentation, concrete vats, neutral oak and manual cap punching.
This cuvee is from younger vines, partially destemed. Aproachable and rich.
Guillaume Gilles is convinced that Cornas is at its best when made in the most traditional way. He rarely de-stems, works his vineyards by hand, ages his wine in old demi-muids and bottles without fining or filtering. His wines are made using indigenous yeast. The vines for this cuvee are on the higher slopes of the Chaillot vineyard. There is a mixture of soil types and expositions. This wine is brawny, sometimes austere, profound and sauvage, the way Cornas should be.
The grapes for this wine are a blend of different terroirs: the Ormeggio, Castagnola and Belvedere vineyards in Lessona in the Orolungo region and the Madonna delli Angeli vineyard in Bramaterra. The soils in Lessona are sandy, acidic and rich in minerals, while the ones in Bramaterrra are composed of large pebbles, igneous rocks and clay. Vibrant ruby red, this youthful wine has perfumes full of rich cherry and plum fruit.
Grand Clos Rousseau is the most southerly parcel of Santenay's 1er crus and lies next door to the Maranges vineyards.The wine is always well-rounded. The colour is brilliant and dark, almost black. Its aromas are of violets, gooseberry, black cherry and stewed fruit, reflected in a complex palate with a smooth, intense and well-built attack. In the mouth, dense and concentrated notes of ripe fruit are highly present in the finish, suggesting a similarity to the wines of the Cote de Nuits.
"From prephylloxera vines. Vrucara is the name of the cru from which the grapes hail. The name has its origins in a vineyard of which the land has always been called “Vrucara.” It takes this name due to the presence of vruca, a Sicilian word for a bush that grows spontaneously around the vineyard. This herb has aromas of menthol mixed with those of incense oil. Transferred into the old, unique vines, we notice this aroma in the wine. Fermentation in cement containers with a long maceration of 25 days on the skins. The pressing is made in an old wood press. Spontaneous malolactic fermentation takes place in cement. 45 months in cement, 6 months in barrels, 6 months in the bottle. Ruby red color, intense and persistent on the nose with aromas of forest floor, notes of cherry in spirit and dried rose petal, with notes of vanilla, balsamic, eucalyptus, licorice and incense oil. Soft and velvety, with a prolonged aromatic persistence on the finish." --feudomontoni.it
Abbatuci's wines are certified biodynamic. On his large estate south of Ajaccio he keeps a pristine poly-culture ecosystem in place, complete with herds of sheep foraging through his vines, groves of olive trees on ancient terraces, and large swaths of untouched forests. Named for a leading military figure under Napoleon Bonaparte’s Premier Empire, and then became a prominent consul under Napoleon III. The grapes are crushed by foot and macerate for 15 days then the wine is aged in old demi-muids.
One of the greatest names in all of Piemonte, Cantine Giacomo Conterno was formed in 1908. Conterno's uncompromising commitment to quality does not stop with Barolo, as their Barbera is one of the most age-worthy and brilliant examples of this grape to be found in Piemonte. Like all of Conterno's wines, this Barbera under went extended maceration in large casks, aging for 21 months in large Slovanian barrels. Dark ruby red in color. It offers a delightful nose of red berries, black cherries, roses, anise, leather and mineral notes.