It has now been more than a decade since I visited Domaine Anne Gros for the first time to taste her Minervois wines. I liked some of them, but at the time I wasn't looking for alternatives to Burgundy, so my focus was rather vague when I first met the CinsO, served by the charming Elodie Roy (who …
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What I Eat, Drink, and Think: Vin d’Emotion
A vin d’émotion can often be boiled down to a few crucial factors. The producer is of course the key element: even the best terroirs can be ruined by a poor vigneron. The second element is the vegetal material itself: the clone, or the massal selection, is key. Some vines will naturally produce wine …
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Visit to Cécile Tremblay – Tasting the 2022s from Cask
Visiting Cécile Tremblay last month was special, as her estate has been enlarged with a number of new vineyards (understatement of the year), vineyards that bring Tremblay into another class of vigneronne. She now has more vineyards, and larger portions of some of the top ones, i.e. Beaux Monts and …
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What I Eat, Drink, and Think: First in a Series
Drink 2017 village! The Mugnier Chambolle-Musigny 2017 is a seductive glass, and there's no shame in popping one of these at the moment. The tastings at the Saint-Vincent Tournante (in Morey-Saint Denis and Chambolle this year) showed several hedonistic 2017s; even the lighters 1er crus are showing …
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Elevage, Sulphur, and Closures
While some think that making wine is a simple operation, I can assure you this is not the case, particularly as regards modern-day, top-end winemaking in Burgundy. Olivier Lamy is one of the true forerunners in testing new methods to help optimise his wines, and also in helping other vignerons by …