Winehog - Burgundy with a passion
Burgundy Insights from the Winehog
Domaine Garcia is an exciting estate, as readers of these columns know. They employ the baie-par-baie technique - hand-destemming of a third of the harvest - to make wines with unique floral qualities (see more about baie-par-baie vinification below). The demand for Domaine Garcia wines is …
[Read more...] about Visit to Domaine Garcia – Tasting the 2021s from Cask
I have made it my "calling" to discover emotional wines for you to seek out and enjoy in your personal hedonistic quest. These vins d'émotion have nerve, tension, and energy behind their hedonistic intensity. I hope they evoke your passion: the passion to explore and the passion to have another …
The 2020 vintage is a serious and somewhat scary beast - to me at least- coming as it does after the outstandingly great red 2019s. Don't get me wrong: I think the 2020s are very, very good, and sometimes even better than the 2019s. It's seemingly a cooler year, and a vintage that often talks to …
After the harvest and grape preparation, the cuvees at Domaine Pierre-Olivier Garcia was then assembled: 1/3 whole clusters, 1/3 baie-par-baie grape caviar, and on top 1/3 machine-destemmed grapes. The wines' handling in the winery follows some strict, but rather simple, rules. First, we …
[Read more...] about Baie-par-Baie: From Maceration to the Press
The core of baie-par-baie vinification is the pinot caviar: grapes destemmed by hand, berry by berry, with a pair of scissors - leaving the grapes intact with the pedicels in place. It's simple; however, it takes practice, and is seriously time-consuming. I got Pierre-Olivier Garcia, the founder …
[Read more...] about Baie-par-Baie: Video – Cutting the Clusters
