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CELLAR CLUB OCTOBER 2020

CELLAR CLUB OCTOBER 2020

We've grabbed two delights for you to enjoy this autumn! Both hailing from equally known and loved regions of France, these two wonders of the old world are shining examples of the biodynamic practices growing in the modern wine world.
We truly hope you enjoy these rare finds as much as we have, cheers!
Thank you for being a member of 
The Cellar Club!
Wine Pick #1:
2016 Clos Saint Joseph Villars-sur-Var Côtes de Provence Blanc
Côtes de Provence, France
It is understandably easy to think only of deliciously quaffable pinks from this quarter, but a short drive north of Nice has you in the pre-Alps, surrounded by forest and limestone bluffs in the town of Villars-sur-Var. It is here that the Mediterranean’s heat is mitigated by cooling mountain breezes, enabling a handful of vineyards to produce wines that are ripe, lower in alcohol, and incredibly precise. Roch Sassi, of Clos Saint Joseph, believes in letting this unique land speak for itself and practices organic and biodynamic viticulture. His wines are unfined and unfiltered, employ natural yeasts and fermentation, and reflect what he jokingly refers to as his “lazy” approach to work in the cellar. We feel fortunate to have grabbed this rare wine for our Cellar Club Members, as its tiny annual production fits nicely in a single truckload, and know you’ll love this beautiful Provencal Blanc.
Wine Pick #2
2016 Charly Thévenet Grain & Granit Régnié
Régnié, Beaujolais, France
Charly, the son of one of the Beaujolais Group of Five that was instrumental in steering the region away from oceans of forgettable wines took his young lifetime’s experiences and, in 2006, purchased a small vineyard plot in this Cru at the foot of the Côte du Py, legendary home to some of the best Gamay in all the world. The pink
granitic soils are a mother to wines of elegance and aromatic complexity usually associated with those of its neighbor to the north, Burgundy. His vines, planted in 1932 and 1946, yield fruit that is
full and fresh with solid acidity. You would expect nothing less than Biodynamic practices and he follows that with extremely minimal work
in the cellar using indigenous yeasts, whole cluster fermentation, and elevage in concrete and older oak barrels. The critics fell in love with this amazing wine that is both pure pleasures now and will age gracefully if one has the self-control to resist its allure.
CHEESE PAIRING OF THE MONTH:
Springbrook Farm,
Ashbrook
Springbrook Farm's ode to the French Morbier! This cheese is made from the fresh raw Jersey cow milk from their partner dairies and exhibits
a distinctive layer of vegetal ash running through the center of the paste. It is a semi-soft washed rind cheese that is aged for approximately three months. There are aromas of a classic morbier with
a mild funkiness on the rind that gives way to a paste that is milky, lactic, and sweet. Green peppers and other crunchy veggies and fruits with bright flavors are a perfect match for this pungent cheese.
Also, check out our delicious and easy
Recipe of the Month:
One Pan Autumn Chicken Dinner

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CELLAR CLUB NOVEMBER 2020

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