Phoenix

Crémant du Jura, Indigène, Tissot, France

Region: Jura

Cépages: Chardonnay, Pinot Noir, + 10% Trousseau et Poulsard. Biodynamique.

Vinification: Nature. Tissot ajoute le vin de paille sucré au vin tranquille pour partir la deuxième fermentation en bouteille. Normalement les vignerons ajoutent du sucre de canne, à champagne par exemple.

Dégustation: the wine gives aromas of apple, pear, and orange peel, creamy brioche, and Tissot’s signature burnt minerality. Clean and ample palate. As good as any champagne in its price range easily.

Savoie, Roussanne 2017, Avis de Tempête, France

Region: Savoie – THE ALPS! MOUNTAIN WINE!

Grape: Organic Roussanne

Vinification: Natural wine in old oak barrels, nothing added.

Tasting: Gorgeous yellow plum, mango, salty minerality and umami notes on the nose. Complex. Light body, clean bright acidity, and a dry finish. Gorgeous.

Piemonte, Armonia 2017, Valdisole, Italie (ORANGE)

Region: Piemont

Grapes: Organic 80% Arneis and 20% Moscato

Vinification: Orange wine. 30 days skin contact in acacia wood barrels. No sulfur. Natural.

Tasting: Highly aromatic white flowers, peach skin, honeysuckle and mango. Cutting the fruit is an intense essential oil – oregano and ylang ylang savoury. Beautiful. Full body, dry tannins, and the fruit and herb balance continues on the palate.

Alsace, Clos du Val d’Éléon 2017, Kreydenweiss, France

Region: Alsace

Grape: Biodynamic Riesling and Pinot Gris

Vinification: Old oak.

Tasting: Powerhouse Alsace. Riesling petrol upfront, lime zest, green apple and white flowers, against a grassy, dried hay and walnut backdrop from the pinot. Beautiful. The palate is rich but high in acidity and powerful, finishing on lime zest and nutty oxidative notes.

Robola de Cephalonie, Vino di Sasso 2017, Sclavos, Grèce

Region: Céphalonie (Île à l’est de la Grèce)

Cépage: Biodynamic Robola (Indigène)

Vinification: Natural fermentation in stainless steel, low sulfur. Natural.

Dégustation: BEAUTIFUL nose, very complex. Riesling-like minerality (petrol), steel, rust, some creamy brioche notes, saltiness. Clean, crisp palate with richness and high acidity.

Terre Siciliane, Frappato 2018, COS, Italie

Region: Vittoria (Sud de Sicile)

Cépage: Frappato

Vinification: Short maceration in concrete tanks.

Dégustation: Bright red fruit, minerality, medium light body, wild sicilian herbs.

Roussillon, Grenache 2018, Foulards Rouge, France

Region: Roussillon

Grape: Organic Grenache.

Vinification: Carbonic maceration, beaujolais style. Natural, no sulfites.

Tasting: An explosive nose of spiced cherry, cardamom, black pepper, cinnamon cloves. The palate is very bright, clean, with a moutwatering raspberry tart acidity and a dry finish. Very light and fresh, no tannins.

The arabic letters on the bottle say ‘Grenache.’ One of the owners of Foulard Rouge is Moroccan.

Bekaa, Vielles Vignes de Cinsault 2017, Domaine des Tourelles, Liban

Région: Bekaa Valley

Cépage: Cinsault. 80 and+. Bio.

Vinification: Béton et Fûts français.

Tasting: Cherry, blueberry, violet, pomegranate, spice box.

Cinsault is the grape originally planted all over Lebanon by monks in the 1800s. The word in Arabic, ZEITOUN, is the same as the word for olives, since they were often planted together. 

This winemaker, Faouzi Issa has been to Damas, we did an event with him in 2018.

Rioja, Laderas de Cabama 2014, Valenciso

Région: Rioja

Cépage: Tempranillo. 35 ans. Biologique.

Vinification: 12 mois en fûts français et russe.

Tasting: Cooked raspberry, creamy chocolate, oak spices, hints of rubber and leaves. Round, rich, dark fruit and spice palate. Full bodied, smooth. Classic.

Rioja is the most celebrated wine région in Spain, historically known for rich, dense wines based on the Tempranillo grape that age very well.

Rioja is often aged in American oak, this one is aged in French barrels and is an exception.