2015 Marie Courtin Présence Extra Brut

12% abv
Disgorged January 2019
Zero dosage

A special mention for this wine. First time I've had a Champagne comprised of a blend of Pinot Blanc and Chardonnay. 

I am a fan of Cantina Terlano Vorberg Riserva,  which is 100% Pinot Bianco, so was very eager to try this Présence cuvee ...

The Pinot Blanc balances the crystalline cut of the Chardonnay making this wine very approachable. I fell in love immediately with the honeyed pear character of the Pinot Blanc complementing the lemony notes from the Chardonnay, all underlain by an attractive salinity. 

A new reference point cuvee that definitely warrants further exploration. 

Highly recommended... Dominque Moreau is rockin' the Aube 👍🍾

2015 Domaine de la Pépiere Muscadet Sèvre et Maine Clisson

.... this wine spends a couple of years on the lees.... displays loads of character and excellent longevity... 👍

Per his conversation with David Schildknecht, vigneron Marc Ollivier believes that the natural rise in temperature during two summers in tank... strongly promotes not only positive lees influences but the “liberation” of latent mineral complexity...



.. and , of course, being a well-crafted Loire white wine, it is a screaming deal for the quality...

2016 Cantina Terlano Pinot Bianco Riserva Vorberg

Checking in on the 2016 vintage... it's been almost a year since my last bottle.... I'm convinced that Alto Adige Pinot Bianco may be one of the most versatile white wines in the world.... thanks to @"Ian D'Agata" 
for introducing me to this beautiful rendition of the varietal in his 2017 article on Vinous...

https://www.vinous.com/articles/cantina-terlano-pinot-bianco-vorberg-1959-2014-jan-2017

Mountain honeysuckle and marzipan on the nose....
Palate of lemon oil with peach pit and lychee... a  finish that begs for another sip...pleasing viscosity, yet with an underlying minerality to provide structure. 

Paired with grilled lobster tails and sea bass, risotto, cherry tomato-Vidalia onion-balsamic salad, and watermelon-mango salad... 

....wrapped up at the close of the evening with Raclette, caramelized Walnuts and sweet grapes...

NV Bérêche et Fils Brut Réserve

12% abv (one of the facets I really enjoy about Champagne is the reasonable alcohol level)

Disgorged November 2019

70% base vintage 2017, 30% reserve solera

7 g/l dosage

Co-equal blend of Chardonnay, Pinot Meunier and Pinot Noir 

Avg age of vines: 40 years

 Terroir: 35% Ludes (chalk), 30% Ormes (sand), 25% Mareuil-le-port (clay), 10% Trépail (chalk).

----------------

Upon pouring, the wine exhibits the most beautiful copper hue that I've ever seen in a champagne. 

With time in the glass, an attractive nose of peach and toasted almond emerges. 

A fine opening mousse greets your palate and kicks off the symphony of flavor. There is a striking finesse to the wine, with nice acidity balancing the citrus component from the Chardonnay, the raspberry component from the Pinot Noir and the earthier fruit component from the Pinot Meunier. Oh my, this is lovely stuff....

The 7 g/l dosage works perfectly for this vintage to compose the wine. There's really no overt sweetness, just a delicious interplay of the composite varietals, each making their own unique contribution to this classy wine.

This effort from the Bérêche brothers illuminates their masteful blending skills, providing an excellent example of why great champagne can be so much more than just the sum of its parts.

Additional Producer notes can be found here: https://lestastevinsdulac.blogspot.com/2020/02/2010-bereche-et-fils-le-cran.html?m=1

Highly recommended. Paired deliciously with tempura-fried lobster tail.

-----------------
Postscript 

I inquired at Bérêche et Fils about the beautiful copper color of the wine. Here is the kind and informative response received directly from Raphaël Bérêche:

"About the NV Brut Reserve it is not a skin contact champagne. You know, it is strictly forbiden in Champagne. 

It is just ripe grapes with delicate pressing from Coquard press.

And no filtration, precise respect of wine with only 3 pumping.

Also, we do a long ageing on lees (important for the aromas, texture and body)

So, no modern winemaking, no new wave natural winemaking ... only the tradition! "

----------------------

2014 Cantina Produttori Nebbiolo di Carema Carema Riserva

ABV 13% (nice!)

Opened this wine a couple of days ago. First time trying Nebbiolo from the Carema region, located in the northernmost reaches of Piemonte bordering Valle d'Aosta.

I love the extraordinarily lightweight, elegant expression of Nebbiolo in this wine. Delicious tart cherry fruit with very delicate structure followed by an appealing finish, which provides a savory taste of the varietal character. A highly versatile wine. Easily passes the "Soldera" test ...👍🍷

Improved over the course of a couple of days. Paired perfectly this afternoon with sandwich made of leftover grilled ribeye steak with a dash of Colman's spicy English mustard. 

One of the reasons I love Italy is the seemingly endless horizon of wines to discover along a road of ampelographical and cultural delights.

More info at: 
http://www.italianwinechronicle.com/carema-barolo-mountains









Photo above courtesy of Michael Friend taken in the Carema region , showing the unique stone pillar system that supports the pergolas for the vines...

More Remembrances from Tuscany in 2015

On tap for this evening with pizza cooked in an outdoor oven and summer truffles. 




----------------------
The incredible deals on great Baroli in the Enoteca's here (compared to US prices) make it impossible to resist purchasing !
5 hours of slow-o yesterday on this '04 Cascina Francia.  Put the cork back and then full decant today with a few more hours of aeration.  An amazing wine.  The thing that impresses about Cascina Francia is the purity and depth of fruit, IMO. Perhaps over-used terms but they succinctly apply here.
Still a baby, but if you give it enough air, it will definitely delight. Holy smokes, what an incredibly contemplative wine.... such a special treat....
Still a bit left over for day 3 perspective tomorrow  :) 



----------------------

.... highly recommend Villa Montecastelli and the wonderful hospitality provided by owner, Jens Schmidt, who is also an incredible cook. Optimal combination of luxury and working farm... (olive oil and unbelievably good pork). Jens harvested a suckling pig yesterday and butchered it onsite today.... the most amazing roast pig I've ever had.  He also imports Parusso into the US... 

Villa Montecastelli video and website:
https://youtu.be/SUTtFIB23cM

https://www.montecastelli.com/home/

The Giacosa Santo Stefano was excellent.  Did 4 hours slow-o.  Still on the early cusp of its drinking window.

Had a 2009 Vin Santo today that was off the charts delicious.

The '09 Il Marroneto Brunello was drinking deliciously well and paired perfectly with the roast pig. 

'11 Parusso  Barolo Le Coste di Monforte was ridiculously approachable and stunningly good. Parusso works magic using whole cluster.

As a side note, I had the best fresh pasta and truffle dish at a small local place in Gaiole for lunch.... sublime.... 





-----------

1998 Roagna Barbaresco Pajé and 2004 Cantina del Pino Barbaresco Ovello

1998 Roagna Pajé
Smooth, almost silky mouthfeel with savory dusty tannins. Mellowed, aged fruit. Since this was a 375ml, it went fast with a nice selection of cheeses. Delicious 👍🍷

2004 Cantina del Pino Ovello 
Uncorking the bottle presents a wine that has a very reticent nose and is still quite a tannic beast. I'm not sure if the fruit aspect of this wine will ever fully balance out those tannins. Old school stuff.
However, after 6 hours of aeration in a decanter , hints of sweetness emerged from the structure, and since it is such a robust wine, it paired well with grilled ribeye steak.

Tuscany 2015

Echoing Marius' experience vacationing in Rapallo and it being more relaxed, it made me think of a lunch we had in Capalbio.  The small restaurant was owned by a Gent and his Mother. He specialized in making and grilling fresh sausage. A simple and superb meal  :)  Lovely hospitality !

More Sirmione 2015

Final note from the road. Several meals at Ristorante Risorgimento in Sirmione. ...outstanding cuisine and killer wine list. 
First time to try the Dal Forno Romano wines.  The '09 Valpolicella Superiore Monte Lodoletta was very approachable and delicious. As with all very good wines, the quality of the fruit is impressive. 70% Corvina, 20% Rondinella, 5% Croatina, 5% Oseleta. Perhaps a bit more modern in style than Quintarelli..... 
With wines from Veneto,  Friuli,  Alto Adige  on this final segment of the trip,  we were drinking happily and well  :) 

Sirmione 2015

Notes from the road in Sirmione on Lake Garda. .. charming resort town.  
First time I've had wine from St. Michael-Eppan in Alto Adige. The Sauvignon Blanc Sanct Valentin is delightful with delicious salinity and minerally fruit with velvet mouthfeel.  Paired well with grilled lobster.

Venice 2015

Quick trip to Venice. Beautiful but crowded and hot. First time I've tried wine from Silvio Jermann. Vintage Tunina is a tasty blend of Sauvignon Blanc,  Chardonnay, Ribolla Gialla,  Malvasia Istriana and Picolit.  Crisp citrus fruit with honeyed stone. Delightfully refreshing. Heading to Sirmione on Lake Garda. Looking forward to wines from Veneto  :) 

Tuscany visit , Aug 2015

Brief post of some photos from Tuscany visit this week ....
We had both the 750 and magnum of the '04 Poggio al Vento today.  750 was delightful with a couple of hours of air. The magnum needs more time.
The villa we are staying at is in the commune of Monteriggione,  just northwest of Siena. 
Visited Montalcino for lunch today (here is view from the restaurant.  

Storms rolled in to tonight to cool things off....