Pellé's domaine is centred in Morogues, a village at the far eastern end of the Loire Valley. The cellars are close to the village centre, nestling below the beautiful Les Cris (red grape) vineyard. Pelle produce wines from both the Menetou-Salon and Sancerre appellations.
Sauvignon Blanc 100%.
This wine is a blend of 7 parcels from the highest slopes of the Menetou appellation. This location (cool yet sunny) and soil (Kimmeridgian marl) give this wine a subtle, pure nose with aromas of white flowers and citrus fruits. The taste is racy and cristalline, clear with a citrus fruit taste initially followed by a saline and mineral finish. Nothing overly exuberant: just clarity and precision.
ABV = 13.0%.
Josmeyer was founded in 1854 by restaurant owner Aloyse Meyer who set about building on his father’s work in the wine trade. Since then, the estate has passed through 5 generations of the Meyer family, with Jean Meyer responsible for switching the entire estate to organic and biodynamic culture. He is credited with elevating the estate to one of Alsace’s greats. After his death, his daughters Celine and Isabelle took over running of the estate.
The 28 hectare estate is situated at Wintzenheim, and benefits from low annual rainfall, some of the lowest in France. Riesling and Pinot Blanc are given the largest sections of the estate, with Auxerrois, Pinot Gris, Pinot Noir and Gewurztraminer also growing here. 5 distinct terroirs make up the estate, 2 of which have achieved Grand Cru status: Hengst and Brand.
Once hand picked, the grapes undergo gentle pressing followed by natural fermentation in 100 year old casks, where they also receive some lees ageing. Josmeyer’s wines are characterised by freshness, complexity and minerality, with each of the 5 terroirs contributing to different expressions of the grapes. These are true wines of character, and though their labels may suggest a certain playfulness, they are certainly serious wines.
Residual sugar = ~5g/litre (ie just-about fully dry, sugar just becoming detectable).
Riesling Le Dragon Domaine Josmeyer is a dry, pure, biodynamic Riesling with citrus notes, subtle texture and racy acidity. Inspired by the local legend of a dragon which fought the sun, lost and retreated to the cave at the top of the Drachenloch vineyard - where this wine is grown - to die. The cave shelters the southwest-facing slopes creating one of the warmest micro climates in the area, known as Petit Senegal. This is a dry style of Riesling characterised by citrus fruit flavours and an acidity well balanced by the body.
** THIS IS AN ADVANCE (pseudo-en-primeur) OFFERING OF THE SOON-TO-BE-RELEASED 2018 VINTAGE. **
** WE HAVE TAKEN A SMALL AMOUNT OF FREE STOCK AND THESE BOTTLES ARE AVAILABLE BELOW. **
"This has superbly fresh, apricot and white-peach aromas with gentle ginger and spice notes. Very floral and pure. The palate has a smooth array of peaches and apricots and super fresh and very discreet oak. Matured in demi-muid and concrete eggs. Succulent finish. Drink now. 93 points." James Suckling.
"White flowers, orange blossom, and hints of honeyed spice emerge from the 2018 Condrieu Les Grands Amandiers, another beautifully textured, medium-bodied, concentrated, yet straight and focused white. It's balanced, soft, and forward, yet superb. 92 points." Jeb Dunnuck, December 2019
Jaboulet produces some of the world's greatest wines in the Rhone Valley, with Hermitage La Chapelle being its most famous wine. It was for many years run by Gérard Jaboulet, who was one of the great ambassadors for Rhône wines, tirelessly travelling the world and spreading the Gospel according to the Holy Grail of Hermitage. He died suddenly in 1997 and the firm has been run by Philippe & Jacques Jaboulet, until 2006 when the real estate entrepreneur Jean-Jacques Frey purchased the wine company.
The Frey family has of long standing in the Champagne region and are owners of Château La Lagune in Bordeaux. Jacques and Nicolas Frey are now involved in the day-to-day running of the Maison Jaboulet, while Caroline Frey (pictured right), the eldest daughter, is at the helm of the wine-making team. Under Caroline’s leadership, in 2006, the vineyards earned Sustainable Farming status while Jaboulet's winegrowing is in the course of convePaul Jaboulet Aine Condrieu Les Grands Amandiers 2018rsion towards biodynamic certification.
Jaboulet produces wine from 26 different appellations in the Rhône. Treasured by the Popes of Avignon in the 14th Century, the story of Condrieu has evolved alongside the history of France. At the beginning of the last century, only about 10 hectares of vineyards remained. The creation of a Condrieu AOC (a Protected Designation of Origin) in 1940, however, paved the way for the rebirth of Condrieu and its ascension to the greatest heights among the white wines of France today.
The autumn of 2017 was exceptionally dry. Winter 2017-18 was moderately watered and did not fully offset the water deficit. The winter season was very cool, temperatures returned to normal at the beginning of April resulting in later budburst. The whole spring was regularly and correctly watered. Temperatures remained and sometimes were above normal. These alternating hot and rainy periods led to very rapid growth of the vine. Phenology progressed very quickly and the season became early. At the beginning of July, temperatures were getting hotter/ the sanitary state of the vineyard was excellent, berries were juicy, well inflated and often larger than last year. The few rains in August allowed to unlock the situation and the harvest of September took place in a summer atmosphere under particularly heavy heat.
Grapes were hand-picked, sorted on the plot, in small crates. The vatting period lasted around 4 weeks with gentle extractions. Aged in French oak barrels (20% new).
See the link below for more details of the wine and winemaking from Jaboulet themselves.
We refer you to the above reviews for a tasting note.
ABV = 14.0% (estimated, not certain until bottled).
** IN STOCK!! **
"A barrel-fermented blend of 50% Marsanne and 50% Roussanne, the 2017 Crozes Hermitage Domaine Mule Blanche is a terrific example of what those varieties can do when they're grown in the right location and vinified with care. Gentle toasted grain scents waft from the glass, along with notes of marshmallow and melon. It's full-bodied and richly textured, with notes of pineapple, crème brûlée and citrus on the long finish. 94 points." Joe Czerwinski - Robert Parker's Wine Advocate
"From the Thalabert estate, which is mostly rolled stone terroirs, the 2017 Crozes Hermitage Crozes Hermitage Mule Blanche checks in as equal parts Marsanne and Roussanne that was brought up in demi-muids and cement tanks. It offers a fresh, vibrant, slightly exotic style in its white flowers, lime blossom, and white peach aromas and flavors. Fresh, vibrant and pure, with a touch of Sauvignon character, it’s nevertheless beautifully concentrated, deep, and layered. 92 points". Jeb Dunnuck
Since the early 19th Century, Paul Jaboulet Ainé has been synonymous with quality wine in the Rhône Valley. Jaboulet’s Hermitages - white and red - and most of their upper wines - are the stuff of legend. The famous Rhone winery was bought by the Frey family in 2006. The Freys, owners of Chateau la Lagune in Bordeaux, saw the potential of the vineyards. They brought renewed energy to this corner of France and to one of its greatest names.
The name Mule Blanche comes from the days before mechanisation, when mules were used in the Jaboulet vineyards, as they were hardier than draughthorses.
The Mule Blanche estate is located on a glacio-fluvial plain with clay-chalk soil; vines here have an average age of some 50 years.
50% Marsanne, 50% Roussanne (as distinct from Jaboulet’s 100% Marsanne Les Jalets white Crozes).
Hand-picked grapes are whole-bunch pressed, following which the must settles for 2 days before being racked. The wine is then oak fermented and aged for 9-10 months. 55% of the blend is aged in French oak - of which 15% is new - while 25% is aged in small concrete eggs and the remaining 20% in stainless steel tanks. Traditional ageing provides freshness in the mouth with a range of complex aromas. Malolactic fermentation is blocked and there is no battonage.
The Mule Blanche has an aromatic nose of white flowers, hawthorn and acacia, with a delicate woody final note. It is supple and well-rounded with an harmonious fresh finish.
ABV = 14.0%.