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Le Batard Petite Arvine
Using the grape Petite Arvine is a new project for Maison Ventenac, with the wine called a ‘bastard’ on the label because Petite Arvine is a Swiss grape that few grow in France. The wine is 100% Petite Arvine, tense and minerally, fermented with native yeasts and no sulfur in Italian terracotta amphorae. It adds color, texture and complexity to this otherwise simple, refreshing grape.
Type, Body & Flavor
Le Cabas Sauvignon Blanc
Gascony ain't just the Three Muskateers, though they have a place in our hearts as well. More than anything, Gascony is foie gras, delicious plums and apricots, rich dinners with Armagnac to follow. But the white grapes grown here are not just for great brandy, they have always been consumed as wine too and the last decade or so has seen an embrace of clean, cold winemaking to preserve the aromas of otherwise neutral grapes like Ugni Blanc or Folle Blanche. It's also seen new plantings of Sauvignon Blanc, a grape that requires no heroic measures to reveal its aromatic riches. Whats fun here is that these same winemaking methods generate something bright and vibrant but without much resemblance to other such Sauvignon Blancs (I'm looking at you, New Zealand), many of which have begun to seem like self-caricature. This one is comfortably itself, needing only an ice bucket and a big glass.
Type, Body & Flavor
Le Comte De Malartic
The sweet spot of the Graves region, Pessac-Léognan, used to be an area of good but rarely great wines, whether white or red. And then, through the 80s, they got really good with their reds. Malartic utilized 78% Merlot, 18% Cabernet Sauvignon and 4% Petit Verdot to build this little sister wine to the main label.
Type, Body & Flavor
Le Paria
From the Cabardés region inside Langeudoc, and a little town called Ventenac, in the rolling foothills of the Pyrenees. For France, this is warm climate viticulture though it is not so different from the southern Rhone Valley climatically speaking. In general, the Languedoc doesn't cool off in the same manner as the Rhone but Grenache is happily at home in such a sunny place. And the family is invested not only in their historical sites and vines on the side of Montagne Noire but also in sustainable viticulture. The vineyard is free of chemical inputs and the wine has no added sulfites; it’s aged only in traditional concrete tanks.
Type, Body & Flavor
L'Ermitage Clos de Davet Rouge
This is a fairly new estate, founded by the daughter of one of the most influential figures in the region, Bernard Clement. Laurence de la Farge, and her husband, Geraud, built on Clement’s legacy; today their children, Antoine and Sophie, run this large and successful domaine. Their vineyard extends over 1300 acres, and the wines are slowly fermented and then aged in concrete for six months – so very traditional and terroir-driven.
Type, Body & Flavor
L'Ermitage Premiere Cuvee
Sancerre and Pouilly-Fumé, once ubiquitous on shelves and wine lists, are getting hard to find today. Smart buyers are looking at the AOC’s next door, like Menetou-Salon, just a few miles west of those two better known areas. And just like those places, the soils are a mix of Kimmeridgian limestone and the even more famed soil, silex. Silex deserves its fame; it provides tension and complexity to the aromatic Sauvignon Blanc grape.
Type, Body & Flavor
Lillie's Collection Red
Guenoc Winery Langtry Estate Lillie’s Collection Victorian Claret –The Langtry estate’s history is not just that it was planted by Lillie Langtry, a once famed and adventurous Victorian actress. The vineyard was nearly forgotten but rescued back in the 1970s by Orville Magoon. This is nearly two-thirds Petite Sirah – the grape was Orville’s obsession - with 35% Merlot and few points of Cabernet Sauvignon.
Type, Body & Flavor
Lobster Reef Sauv Blanc
Lobster Reef was started by the Brown family, grape growers since 1980. After a decade of producing grapes for others, they started their own project, Cape Campbell Wines. In 2002 they bought 200 acres in the Blind River sub-region of Marlborough, Sauvignon Blanc’s sweet spot. Lobster Reef represents wines from that spot as well as some from some of their neighbors in Marlborough.
Type, Body & Flavor
Louis Vellas Sauvignon Blanc
To most, the Languedoc is a large scale region with small scale ambitions. Even more importantly, there are ancient vineyards in the Languedoc that didn't get grubbed up and replaced with newer, sexier clones. Older vines have survived, and in the best spots, the climate is conducive to long life, and those vines that have provided the grapes for this wine have long been grown organically.
Type, Body & Flavor
Maison Belliac Chardonnay
When the French decided to build the Canal du Midi, they unsurprisingly chose a portion of the Pays d’Oc that is flatter and less mountainous than much of the regional landscape. The climate is different, needless to say, but not so very different from sunny California, and the wine has some of that same buttery character that West Coast Chardonnay exemplifies.
Type, Body & Flavor
Le Batard Petite Arvine
Using the grape Petite Arvine is a new project for Maison Ventenac, with the wine called a ‘bastard’ on the label because Petite Arvine is a Swiss grape that few grow in France. The wine is 100% Petite Arvine, tense and minerally, fermented with native yeasts and no sulfur in Italian terracotta amphorae. It adds color, texture and complexity to this otherwise simple, refreshing grape.
Type, Body & Flavor
Pairings & Occasions
Le Cabas Sauvignon Blanc
Gascony ain't just the Three Muskateers, though they have a place in our hearts as well. More than anything, Gascony is foie gras, delicious plums and apricots, rich dinners with Armagnac to follow. But the white grapes grown here are not just for great brandy, they have always been consumed as wine too and the last decade or so has seen an embrace of clean, cold winemaking to preserve the aromas of otherwise neutral grapes like Ugni Blanc or Folle Blanche. It's also seen new plantings of Sauvignon Blanc, a grape that requires no heroic measures to reveal its aromatic riches. Whats fun here is that these same winemaking methods generate something bright and vibrant but without much resemblance to other such Sauvignon Blancs (I'm looking at you, New Zealand), many of which have begun to seem like self-caricature. This one is comfortably itself, needing only an ice bucket and a big glass.
Type, Body & Flavor
Pairings & Occasions
Le Comte De Malartic
The sweet spot of the Graves region, Pessac-Léognan, used to be an area of good but rarely great wines, whether white or red. And then, through the 80s, they got really good with their reds. Malartic utilized 78% Merlot, 18% Cabernet Sauvignon and 4% Petit Verdot to build this little sister wine to the main label.
Type, Body & Flavor
Pairings & Occasions
Le Paria
From the Cabardés region inside Langeudoc, and a little town called Ventenac, in the rolling foothills of the Pyrenees. For France, this is warm climate viticulture though it is not so different from the southern Rhone Valley climatically speaking. In general, the Languedoc doesn't cool off in the same manner as the Rhone but Grenache is happily at home in such a sunny place. And the family is invested not only in their historical sites and vines on the side of Montagne Noire but also in sustainable viticulture. The vineyard is free of chemical inputs and the wine has no added sulfites; it’s aged only in traditional concrete tanks.
Type, Body & Flavor
Pairings & Occasions
L'Ermitage Clos de Davet Rouge
This is a fairly new estate, founded by the daughter of one of the most influential figures in the region, Bernard Clement. Laurence de la Farge, and her husband, Geraud, built on Clement’s legacy; today their children, Antoine and Sophie, run this large and successful domaine. Their vineyard extends over 1300 acres, and the wines are slowly fermented and then aged in concrete for six months – so very traditional and terroir-driven.
Type, Body & Flavor
Pairings & Occasions
L'Ermitage Premiere Cuvee
Sancerre and Pouilly-Fumé, once ubiquitous on shelves and wine lists, are getting hard to find today. Smart buyers are looking at the AOC’s next door, like Menetou-Salon, just a few miles west of those two better known areas. And just like those places, the soils are a mix of Kimmeridgian limestone and the even more famed soil, silex. Silex deserves its fame; it provides tension and complexity to the aromatic Sauvignon Blanc grape.
Type, Body & Flavor
Pairings & Occasions
Lillie's Collection Red
Guenoc Winery Langtry Estate Lillie’s Collection Victorian Claret –The Langtry estate’s history is not just that it was planted by Lillie Langtry, a once famed and adventurous Victorian actress. The vineyard was nearly forgotten but rescued back in the 1970s by Orville Magoon. This is nearly two-thirds Petite Sirah – the grape was Orville’s obsession - with 35% Merlot and few points of Cabernet Sauvignon.
Type, Body & Flavor
Pairings & Occasions
Lobster Reef Sauv Blanc
Lobster Reef was started by the Brown family, grape growers since 1980. After a decade of producing grapes for others, they started their own project, Cape Campbell Wines. In 2002 they bought 200 acres in the Blind River sub-region of Marlborough, Sauvignon Blanc’s sweet spot. Lobster Reef represents wines from that spot as well as some from some of their neighbors in Marlborough.
Type, Body & Flavor
Pairings & Occasions
Louis Vellas Sauvignon Blanc
To most, the Languedoc is a large scale region with small scale ambitions. Even more importantly, there are ancient vineyards in the Languedoc that didn't get grubbed up and replaced with newer, sexier clones. Older vines have survived, and in the best spots, the climate is conducive to long life, and those vines that have provided the grapes for this wine have long been grown organically.
Type, Body & Flavor
Pairings & Occasions
Maison Belliac Chardonnay
When the French decided to build the Canal du Midi, they unsurprisingly chose a portion of the Pays d’Oc that is flatter and less mountainous than much of the regional landscape. The climate is different, needless to say, but not so very different from sunny California, and the wine has some of that same buttery character that West Coast Chardonnay exemplifies.
Type, Body & Flavor
Pairings & Occasions