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Clerus Saint Chinian
The Vignerons de Cruzy Montouliers Cebazan have only been around since 2014 but they have modern cellars and contemporary ideas about winemaking, unlike some in the area. Certain spots have stood out for years. St.-Chinian uses a plethora of grapes: Carignan, Cinsault, Grenache, Lledoner Pelut, Mourvèdre and Syrah, though Syrah, Mourvèdre and Grenache account for about 70% of the region’s grapes.
Type, Body & Flavor
Clos Delfines
Albarino is Spain's most successful white wine and Clos Delfines is a benchmark for the style: crisp, green apple, pear and peach skins.
Type, Body & Flavor
Colline du Bonnet
Colline’s Grenache vines are baked in the sun around the town of Cébazon in eastern Languedoc, and still enjoy enough of the Mediterranean breezes to retain some acidity. The winemaking is more traditional than modern (cold soaking the grapes for two days is still new thinking) but otherwise the grapes stay on the skins in vats for at least a month; then see long aging in cement cubes. The old guys would be proud
Type, Body & Flavor
Corasado
Bodegas Lo Nuevo has unquestionably modernized their winery; it’s practically a technical marvel now. But what makes these wines special is the place, Jumilla, with its intense weather. It’s tough ground for most grapes, but Monastrell (the French, who borrowed it from Spain, call it Mourvedre) and Cariñena (once again, a borrowed grape dubbed Carignan by the French) can thrive here.
Type, Body & Flavor
Corte Giovanni Prosecco Extra Brut
Though Prosecco is made throughout the northeastern Italian regions of Veneto and Friuli, there are two areas that produce wines with more vibrancy and complexity to them and that are solely elevated to DOCG status as a result: Conegliano-Valdobbiadene and Colli Asolani. A very dry version of Prosecco (the meaning of Extra Brut) is as modern as it gets, but it reflects the growing awareness of Colli Asolani as producing wines.
Type, Body & Flavor
Darley Knights Valley Red
We argue about vintages and that’s because we don’t all like the same style of wines. You may hate Napa Cabernet in 2011 because you think they're weak and insipid; I might find them elegant and sleek. You might champion Napa Cab 2013s; most people do. I might complain that some are too ripe. But 2020 is one of those vintages that makes fans of us all. Sonoma Cabernet in 2020 has richness but also balance. Check out Darley’s 2020 Knights Valley Cab and make your own mind up.
Type, Body & Flavor
Domaine des Florets Gigondas
Domaine des Florets’ half century old vines are next to the Dentelles Sarrasines on scree from its erosion, facing partly away from the sun, retaining freshness and creating unique Grenache-based wines. Seriously. Check this out.
Type, Body & Flavor
Domaine Lerys Tradition
The family estate Domaine Lérys was founded in 1861 in Villeneuve les Corbières, with vineyards planted on steep schist soils, not such a different landscape from what you find in Spain’s Priorat. The Rhone grapes like Carignan, Grenache and Syrah grown in Fitou are more generous than they are burly. Their Tradition bottling combines 60% Carignan (tangy and almost cranberry like) with dense and deep Grenache.
Type, Body & Flavor
Double Ripasse
Syrah, Grenache and Mourvedre are happy bedfellows from anywhere, and the Vellas family has sites throughout Mediterranean France that allow balance as well as intensity to be achieved. But the curiouser element to this wine is the name. My French is pretty damned elementary and “double ripasse” doesn't appear on any of the slang sites I can find. In wine terms, ripasse is to press or to squeeze, and that typically means someone has made wine from grapes but held onto the skins. Then they dump fresh must onto to those once-squeezed skins, using the new juice to soak more flavor (and often tannin and earthiness) from the skins. But then there is the picture on the label and the Vellas propensity to pun – they’ve a lot of those up their sleeves. So if you know why “double ripasse” somehow translates to burning money, please let us know. Until then, enjoy the rich, earthy character and texture.
Type, Body & Flavor
Dry Creek Mariner
If still waters suggest depth, a wine of this balance and equanimity is proof that noise and intensity aren't required for richness. A blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot, this has length and character, but it's not ever about the high alcohol intensity typical of California's celebrated wines.
Type, Body & Flavor
Clerus Saint Chinian
The Vignerons de Cruzy Montouliers Cebazan have only been around since 2014 but they have modern cellars and contemporary ideas about winemaking, unlike some in the area. Certain spots have stood out for years. St.-Chinian uses a plethora of grapes: Carignan, Cinsault, Grenache, Lledoner Pelut, Mourvèdre and Syrah, though Syrah, Mourvèdre and Grenache account for about 70% of the region’s grapes.
Type, Body & Flavor
Pairings & Occasions
Clos Delfines
Albarino is Spain's most successful white wine and Clos Delfines is a benchmark for the style: crisp, green apple, pear and peach skins.
Type, Body & Flavor
Pairings & Occasions
Colline du Bonnet
Colline’s Grenache vines are baked in the sun around the town of Cébazon in eastern Languedoc, and still enjoy enough of the Mediterranean breezes to retain some acidity. The winemaking is more traditional than modern (cold soaking the grapes for two days is still new thinking) but otherwise the grapes stay on the skins in vats for at least a month; then see long aging in cement cubes. The old guys would be proud
Type, Body & Flavor
Pairings & Occasions
Corasado
Bodegas Lo Nuevo has unquestionably modernized their winery; it’s practically a technical marvel now. But what makes these wines special is the place, Jumilla, with its intense weather. It’s tough ground for most grapes, but Monastrell (the French, who borrowed it from Spain, call it Mourvedre) and Cariñena (once again, a borrowed grape dubbed Carignan by the French) can thrive here.
Type, Body & Flavor
Pairings & Occasions
Corte Giovanni Prosecco Extra Brut
Though Prosecco is made throughout the northeastern Italian regions of Veneto and Friuli, there are two areas that produce wines with more vibrancy and complexity to them and that are solely elevated to DOCG status as a result: Conegliano-Valdobbiadene and Colli Asolani. A very dry version of Prosecco (the meaning of Extra Brut) is as modern as it gets, but it reflects the growing awareness of Colli Asolani as producing wines.
Type, Body & Flavor
Pairings & Occasions
Darley Knights Valley Red
We argue about vintages and that’s because we don’t all like the same style of wines. You may hate Napa Cabernet in 2011 because you think they're weak and insipid; I might find them elegant and sleek. You might champion Napa Cab 2013s; most people do. I might complain that some are too ripe. But 2020 is one of those vintages that makes fans of us all. Sonoma Cabernet in 2020 has richness but also balance. Check out Darley’s 2020 Knights Valley Cab and make your own mind up.
Type, Body & Flavor
Pairings & Occasions
Domaine des Florets Gigondas
Domaine des Florets’ half century old vines are next to the Dentelles Sarrasines on scree from its erosion, facing partly away from the sun, retaining freshness and creating unique Grenache-based wines. Seriously. Check this out.
Type, Body & Flavor
Pairings & Occasions
Domaine Lerys Tradition
The family estate Domaine Lérys was founded in 1861 in Villeneuve les Corbières, with vineyards planted on steep schist soils, not such a different landscape from what you find in Spain’s Priorat. The Rhone grapes like Carignan, Grenache and Syrah grown in Fitou are more generous than they are burly. Their Tradition bottling combines 60% Carignan (tangy and almost cranberry like) with dense and deep Grenache.
Type, Body & Flavor
Pairings & Occasions
Double Ripasse
Syrah, Grenache and Mourvedre are happy bedfellows from anywhere, and the Vellas family has sites throughout Mediterranean France that allow balance as well as intensity to be achieved. But the curiouser element to this wine is the name. My French is pretty damned elementary and “double ripasse” doesn't appear on any of the slang sites I can find. In wine terms, ripasse is to press or to squeeze, and that typically means someone has made wine from grapes but held onto the skins. Then they dump fresh must onto to those once-squeezed skins, using the new juice to soak more flavor (and often tannin and earthiness) from the skins. But then there is the picture on the label and the Vellas propensity to pun – they’ve a lot of those up their sleeves. So if you know why “double ripasse” somehow translates to burning money, please let us know. Until then, enjoy the rich, earthy character and texture.
Type, Body & Flavor
Pairings & Occasions
Dry Creek Mariner
If still waters suggest depth, a wine of this balance and equanimity is proof that noise and intensity aren't required for richness. A blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot, this has length and character, but it's not ever about the high alcohol intensity typical of California's celebrated wines.
Type, Body & Flavor
Pairings & Occasions