Climb the Hill for Delicious Burgundy Values

Really good, stylish, delicious red and white Burgundy values are still out there – but you have to be willing to explore a bit to find them. So drive the road from Chassagne-Montrachet past St Aubin and climb the hill to the Haute-Cotes village of La Rochepot. That’s where you’ll find Jerome and Elisabeth Billard, sometimes their son Louis, and some of the most compelling white and red Burgundy values we’ve tasted in years!

billard-doug-and-horse.jpg

On our visit in March, Doug got to meet Jerome and Elisabeth … and Rafael the horse, an important part of Dom Billard’s vineyard care!

Jerome took over the family estate 20 years ago, in 1999, and promptly stopped selling to the local co-op and began bottling wine himself. He quickly converted his vineyards to organic farming and, while raising three children, gradually acquired small vineyard plots in select sites across the Cotes de Beaune.

Today his children are mostly grown and one son, Louis, is a budding winegrower working in the cellars at Domaine Romanee-Conti (on his days off, he helps Jerome work the family’s vineyards and is learning how to use Rafael the horse to reduce the use of tractors within the vines).

Dom Billard signElisabeth and Jerome of BillardBut the winegrowing philosophy has remained constant.

Low-Impact, Meticulous Farming: All of Billard’s vineyards are farmed organically with no chemical insecticides, fertilizers or herbicides. In four vineyards, plowing and mowing are done by horse, rather than tractor, to limit soil compactions. The vines are tightly pruned to limit fruit set and bunches are dropped while green to keep yields low.

Focus on Freshness: Jerome loves ripe fruit – but not over-ripe fruit. He picks each site to achieve fine balance of fruit flavors and acidity and then full destems and sorts grape by grape to ensure that only perfect berries make it into the wine.

Gently, Gently: Chardonnay is pressed slow and gently to extract pure juice with no bitterness from the skins or seeds. Pinot Noir goes into the fermenters as whole berries, and then are trod by foot to release the juice and extract color and structure with soft, supple, tannins. As much as possible, the young wine moves through the winery via gravity or air pressure to minimize harsh pumping.

Judicious Oak: Great Burgundy needs time in barrel and the finest, most concentrated, wines need at least a little new oak to achieve balance, finesse and complexity. But Jerome knows that too much wood flavor means that the unique signature of site and vintage can easily be overwhelmed. The whites all ferment and age in barrel, while the reds all see barrel for aging. But the quality of barrel is very high, the toast levels low, and the percentage of new oak kept down so each wine’s character and fruit can shine through.

Generosity, Drinkability, and Unmistakably Burgundy
In the open, attractive, delicious vintage 2017, this gave Billard a set of wines that have a lovely sense of generosity and drinkability but that remain unmistakably “Burgundy.” And in 2018, when ripeness levels are higher, his restraint produced cuvees of outstanding depth with no loss of finesse and freshness.

Folks, these are seriously good Burgundies that you don’t have to be “serious” to enjoy. Highly recommended. Get ’em.

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Grand Cru Quality from the Heart of Provence

Dom d'eole wineryThe superb quality of Provence’s 2015 and 2016 vintages demands serious attention, perhaps more serious than any of us have given it in the past.

Our guide to the great wines of France, importer Olivier Daubresse introduced many of you to the wines of Domaine d’Eole over 15 years ago. Since then, we’ve featured them in emails, stacked them on the floor, put them on the shelves, and taken special joy in using older vintages in special tastings and dinners to show off how well they age. And, because Olivier purchased huge amounts of outstanding vintages like 1999, 2001, and 2003, (all of which have continued to improve with time) we haven’t needed to work with new vintages over the past 3-4 years.

But the combination of great vintages plus big ratings from Wine Advocate encourages us to jump on these relatively young wines before the rest of the world catches on.

You may have tried Dom d’Eole wines in the past; perhaps the pretty, fruity pink, the fresh and earthy red, or even – in past vintages – the lightly exotic white. But you have never tasted d’Eole wines – heck, any Provençal wines –  like Dom D-Eole’s Cuvee Lea and Cuvee “S.”

Ecocert Organic Certified
eco-cert.jpgSome background. Domaine d’Eole sits in the heart of the Provence, south of Avignon and northwest of Aix-en-Provence, at the base of the low Chaîne des Alpilles mountain range. The Alpilles block some of the Mistral wind’s intensity – the fan is set to “medium” here rather than “high” – but still allow for some cool air from the Mediterranean Sea – 25 miles south – to reach the vineyards.

What doesn’t reach the vineyards is a lot of rain, and what rain that does fall drains quickly through the complex, very ancient limestone soils. The vines drive their roots deep for nutrients and water, and the alternating hot and cool, but always dry climate is perfect for farming without chemical additives, pesticides, or sprays.

The estate’s first and only winemaker – German-born Matthias Wimmer – pointed towards organic farming from the estate’s founding in 1992 and achieved Ecocert Organic Certification in 1996. That same year, French financier Christian Raimont purchased d’Eole and enabled Matthias to invest in a state-of-the-art winery and maintain his commitment to organics and ultra-low yields.

Seriously Small Crop Farming
Dom Eole vineyard

And about those yields. The Coteaux d’Aix en Provence appellation is most famous for its rosé wines and the farming rules here are built on the assumption that fresh, fruity, and pink is about all that’s required for success. So, vineyards in this rugged, non-irrigated region can go all the way up to 60 hectoliters per hectare, a level that’s normally achieved by letting the vines groan under the weight of berries and not worrying about getting everything ripe – after all, you’re just making pink wine, right?

At Domaine d’Eole, things are more serious. For both red and white wines, the goal is perfect ripeness with plenty of intensity and structure. In the winter, vines are pruned severely, limiting the number of fruit-bearing buds that can form in the spring. Then, the “second crop” that forms in late spring is removed and the main crop adjusted by “green harvesting” – cutting off grape bunches – to ensure that each vine is balanced and prepared to deliver ripe grapes. Last, during harvest, trained harvesters inspect each grape bunch, leaving any that aren’t fully ripe and perfect condition on the ground to rot and, eventually, feed next year’s crop.

Across the d’Eole vineyards, then, the maximum yield Wimmer and Raimont allow to ripen and reach the winery is 30 hectoliters per hectare – half of the legal crop. And, for these wines, yields are lower still, as low as 20 hectoliters per hectare for Cuvee Lea.

Grand Cru-Level Winemaking
Having grown, harvested, and brought to the winery perfect (and expensive!) grapes, winemaker Wimmer treats this, the best of his harvest, with the kind of care normally found in only much more expensive wines from much more famous regions.

The luxurious Grenache and Syrah used for Dom d’Eole’s Cuvee Lea are crushed and go into large cement vats. Temperature control units allow the must to reach a moderate 78-80 degrees – perfect for extracting color and tannin without bitterness or damage to fruit flavors – and then hold that temperature for 18 days. Two or three times daily during the time in vat, Wimmer uses gentle pumps to pull fermenting wine up from the bottom of the tank and pour it over the cap, extracting still more color and intensity.

After fermentation, Cuvee Lea is a bit of a beast, so Wimmer racks the wine into expensive French oak barriques and lets it rest there for a year to soften, round out, gain richness, and prepare for final blending. After blending, the wine gets a six-month rest in cement tanks to integrate and soften a touch more before bottling. It then rests again in bottle in the cellar.

The Newest Direction
Concrete eggDom d-Eole’s Cuvee S Syrah is part of the estate’s newest direction, working to match their all-natural, organic farming with more natural and minimal intervention winemaking. After fermentation, some of the vineyard’s finest Syrah goes into a unique, egg-shaped tank made of untreated concrete.

The egg-shape encourages a natural circulation, mixing the fine lees (dead yeast cells) left after fermentation with the wine to provide a creamier, more complex, texture. And slightly porous concrete allows in a touch of oxygen – like barrels do – to soften the wine’s firm tannins but not add any oaky spice or vanilla flavors.

The Best of Provence?
With Provençal rosé so successful these days, it’s hardly surprising that most estates and growers can’t be bothered to make the investment, do the work, and take the time to make wines like these. Unless you’ve had previous vintages of Domaine d’Eole’s Cuvee Lea, then it’s very unlikely you’ve ever had Provençal wine of this quality and style.

You can find Dom d-Eole’s wines on our website here.

d-eole label collage1

The Highs of Mencía – Exploring Spain’s Ribeira Sacra

Mencía, a varietal unique to Portugal’s Dao and Spain’s Bierzo and Galicia regions, reaches its most exciting heights on the steep riverside vineyards of Ribeira Sacra in the center of Spain’s Galicia region.

MenciaMencía is high in anthocyanins (red pigment), so its wines typically show a deep red color even when grown in cooler vineyards. And it’s high in terpenoids, aroma compounds that deliver bold scents of fresh flowers, raspberry, strawberry, pomegranate and sweet cherry. A bold dose of cracked peppery spice, a touch of something leafy green (think Cab Franc), and a dollop of crushed gravel minerality round out the fascinating aromatic and flavor profile.

What does Mencía taste like? Well – if you like the aromas and silkiness of Pinot Noir, the herbal snap of cool-climate Cabernet, and the plump, direct, fruit of Cru Beaujolais, these wines are sure to thrill.

As Neal Martin wrote in Wine Advocate a few years ago:

“I found the wines of Ribeira Sacra immediately attractive, not because they are powerful, ineffably complex or built for the long-term. No, I enjoyed their sense of purity and their complete lack of pretention. I enjoyed these wines because they spoke of their place, harnessing the Mencía grape variety to conjure crisp, fresh, vivacious wines that are born to marry with the local cuisine. The finest wines are those whereby I could envisage one finishing a bottle and yearning for another drop – a virtue all too often forgotten in this day and age.”

From Romans, to Monks, to Today
First planted by the Romans to provide wine to overseers and slaves working the goldmines of Bierzo to the east, Ribeira Sacra’s vineyards tumble down hills sloped 50 to 85 degrees (remember – 90 degrees is straight down!), often running along terraces first carved by the Romans. Replanted by monks in the Middle Ages to serve the 18 monasteries and hermitages that dot the region’s hills and valleys, the vineyards were once again largely abandoned in the 19th and 20th Centuries.

Today, the region’s most visionary, committed, hard working and talented wine grower, Pedro Rodriguez Perez, comes from a family that kept up the struggle during these times, making wine selling it in garrafones – 20 liter glass containers – to local bars and families.

In 1991, when Pedro was still a teenager, he and his parents decided to bottle their own wine and named their estate Guímaro – dialect for “rebel,” the family nickname for his grandfather.

steep vineyards of ribera sacra

Doug and winemaker Pedro Rodriguez in the steep Ribeira Sacra vineyards.

Pedro and his parents (still in the vineyards daily!) work their vineyards organically and by hand (because machines are impossible here). The whole bunches are sorted and then go into tank where they are trod by foot to release some juice and then allowed to ferment with native yeast. Then into a mixture of large oak tanks and barrels of various sizes (all used) to smooth out before blending and bottling with minimal sulfur.

We spent a day with Pedro in March at the winery, tasting his 2017s and 2018s to come. Pedro took time out of his day not only for the tasting, but to hike the vineyards with us (don’t look down!) and then treated us to a Galician lunch of squid, octopus and rare local beef.

Tasting his wines today recaptures that amazing experience. We have two on sale this week. Like Pedro himself, these are wines of fantastic joy, intense focus, and – importantly – serious fun.

Guimaro wines

  • The 2016 Camino Real (93 points Wine Advocate; 95 points Suckling) is at once rich and light. Aromas of fresh red berries, cracked pepper, leafy herb and sweet spice carry through to a palate that combines a velvety mouthfeel with energetic verve and sublime grace. Every sip reveals a new combination of flavors that flow beautifully into the silky, kaleidoscopic, finish. From a best in the USA $22.98/ea, this is fabulous now through 2026.
  • The 2015 A Ponte (95 points from both Wine Advocate and Suckling) is stunning at multiple levels. From a very young vineyard, it somehow delivers old-vine intensity in a wine almost translucent in color and weightless on the palate. As Suckling writes, “Detail is the key. Great length and depth. Toasty, plush finish.” We have only five cases available (the region’s allocation) of this rare (165 cases) gem from $49.98.

These are some of the very finest wines produced to date in Ribeira Sacra, made by the region’s leading winegrower from amazing vineyards old and young. We cannot recommend them to you highly enough.

The Produttori del Barbaresco and the Magnificent 2014 Riservas

Produttori vineyardThe mission of the Produttori del Barbaresco is simple: “Excellence in Barbaresco.”

The 54 families who grow the fruit and own the Produttori farm just one grape: Nebbiolo. And there are few winemakers more skilled than Aldo Vacca, managing director and head winemaker, and his team at Produttori del Barbaresco.

Unlike most well-known Barbaresco estates, Produttori is a co-operative winery, one owned by its growers. The co-op idea came early in Barbaresco, in 1894 when Domizio Cavazza, headmaster of the Royal Enological School of Alba and a Barbaresco resident, brought together 9 vineyard owners to make and market wine collectively.

After being abolished in the 1920s, Produttori del Barbaresco was reborn in 1958 when the head priest of Barbaresco’s church realized that local vineyard owners were unable to afford to make and profitably market their own wine. Today, the co-op includes 54 members and 250 acres of vineyard.

While the Produttori is a co-op, it’s not “just” a co-op – this is quite likely the single best co-operatively owned winery in the world. Consider a few of the comments top wine critics have made about their wines over the past 20 years:

“The Produttori del Barbaresco is unquestionably a terrific source for Barbarescos that rival the best made in Piedmont. Although there is a tendency to scoff at wines made by cooperatives, the quality of the wines from this superbly run operation is as high as that from any highly committed, passionate estate-bottler… The Produttori del Barbaresco gets my vote as the best run and most committed cooperative regarding quality, and, most importantly for prospective purchasers, a source for exceptional Barbaresco wine values!” – Robert Parker, Wine Advocate, April 1994

“Piedmont’s cooperative winery makes top-notch values. Vacca’s cooperative has always paid its members according to the quality of their crop rather than just the quantity. And that’s why it consistently makes outstanding Barbarescos.” – Jo Cooke, Wine Spectator, December 2006

“The quiet transformation that has taken place at Produttori del Barbaresco in recent years is nothing short of remarkable. Far from a sleepy, old-fashioned cooperative winery, the Produttori have stepped up their game big time over the last decade or so. The wines remain reference-points, though, especially in years in which the Produttori make their flagship Riservas. The Produttori’s Riservas remain some of the greatest values in the realm of fine, cellar worthy reds.” Antonio Galloni, 2015

Only in Exceptional Vintages: Grand Riservas
Produttori del BarbarescoAbout those Riservas. The Produttori’s “main” wine is its Barbaresco Normale, a wine made by blending fruit from across its members Barbaresco vineyards. Every vintage, the first question the winemaking team asks itself is, “What is needed to make the Normale a great wine?”

In exceptional harvests, the Normale shines brightly enough that the winery can carve out grapes from its nine great “Crus” or single vineyards and bottle them separately. The best fruit from each of these sites is fermented, aged and bottled separately. Winemaking and aging for each of the Crus is exactly identical, so the remarkable differences you taste between the wines is due entirely to the unique characteristics of each of these great sites.

In an era of climate change and ever warming growing seasons, vintage 2014 was a “classic” year where the grapes were able to hang on the vines until mid-October before harvest at balanced levels of alcohol, acidity, and amazingly ripe tannins. The next four vintages in the winery – 2015-2018 – will all have their charms. But none will deliver the classic levels of freshness, finesse and perfume you’ll find in these stunning 2014s.

Like all Barbaresco, the Produttori’s Riservas are meant to age and develop gracefully in cellar. At our class, we found all of the 2014s to be giving boatloads of pleasure on the palate after a two-hour decant (although a few, like Ovello and Montestefano, were clearly powerhouses!). But vintage 2014 is all about the aromatics, and those will take another 2-3 years in cellar to start showing their best. And all will shine most brightly from 2024 and continue giving pleasure for 20 years or so after that.

Our 2014 Produttori del Barbaresco Offer
We’re offering seven of Produttori’s nine Riserva 2014s today plus magnums of one great site: Rabaja. The tiny allocation of Paje sold out during the class. We also can obtain Mucagota at the same prices as the other wines on a special order basis. We have unusually good supplies of what are often considered the Produttori’s top wines: Asili, Rabaja, Ovello and Montestefano. But, really, you cannot go wrong with any of this year’s releases.

You can see the entire offering on the website at this link. If you’re having trouble deciding, shoot us an email or give us a call – we’ll be delighted to help you assemble the perfect set of 2014 Riservas for you!

Note that six- and 12-bottle savings are mix/match across the offer. Mix/match savings will not display on your online order form or confirmation email, but will be applied before your card is charged. If you have any questions at all, please let us know!

Some Possiblities in the Friendly 2017 Bordeaux Vintage

Following the brilliant 2015 and 2016 harvests, Bordeaux’s 2017 was a challenge from start to finish. Severe frosts in the spring, a cool summer and then challenging conditions during the harvest all combined to slash yields and prevent any “great vintage” claims.

But. There are some terrific wines and even better values to be had in 2017, especially on Bordeaux’s Right Bank. As Neal Martin of Vinous writes,

“The wines frequently have a floral element, violets but quite often, more iris-like scents. The 2017s boast plenty of freshness with crisp acidity, noticeable but not strong or grippy tannins, more black fruit compared to recent vintages… I like this vintage. I am not saying it is the best, but they were mostly a pleasure to taste and fascinating to learn about.”

An Example from Chateau Moulinat
Unlike the “big boys” that won’t be in the market for another year or two, we’ve been able to taste the 2017 Ch Moulinat from bottle already. And, we think you’ll agree – this is a charming wine that actually may give more immediate pleasure than the fine 2015!

Ch Moulinat.pngMoulinat is a true family estate in Entre Deux Mers, currently run by the fifth generation of the Sage family who have owned the property since the early 1800s. The vineyard is first rate, with calcareous limestone soils leavened by gravel and sand for excellent drainage. The vines average 25 years old (with some 45 years of age), giving deep roots and naturally moderate yields necessary for excellent ripeness and flavor.

Like most Right Bank wines, it’s mainly Merlot (about 60%) for plump, generous, fruitiness with a dash of Cabernet Franc for pretty notes of tobacco and herb. But almost 40% of the wine is Cabernet Sauvignon, giving this “little wine” raised all in tank an extra gear of structure and refinement to go with the ample blackcurrant and black cherry fruit.

If you want to cellar this, you can do that for a few years (maybe 5?) and it will certainly be even better next year than this. But the wine’s delicious right now, with a plump, velvety, mouthfeel and a finish supported by a just-right dash of tannins and herb/tobacco complexity.

In short, it’s a very tasty 2017 Bordeaux you can drink this weekend and all year long. So come in on Friday, April 12, from 3-7 and Saturday, April 13, from noon-4 and try it for yourself! (Available only in store as a Carryout Case Special from $9.98/ea this weekend)

Ch Moulinat Bordeaux bottles

What Makes Chateauneuf Chateauneuf?

Champauvin Vineyard

Champauvins, covered with the famous galet, sits across a three-meter-wide path from Cheateauneuf

Updated April 2, 2019 to reflect the latest 94 pt 2016 Champauvins from Alain Jaume

As you may know, the name and fame of the Rhone Valley wine region called Chateauneuf du Pape dates from the 1300s when the Papacy temporarily moved from Rome to the French city of Avignon. The Popes built a summer palace north of Avignon on the crest of a big hill overlooking the Rhone Valley. Locals called it “the Pope’s New Castle” – Chateauneuf du Pape. As the Church spurred growth in the Rhone’s vineyards to meet its ceremonial and social needs, the name came to be applied to the better vineyards surrounding the hill.

Once the Pope returned to Rome, the name dropped out of use and the wines came to be known simply as “vin d’Avignon” until the Chateauneuf name was resurrected in the mid-1800s. The wines gradually gained respect within France until phylloxera wiped out the vineyards in the late 1800s.

In the early 20th Century, growers in the area realized that they couldn’t compete with the rapidly developing Languedoc-Roussillon region in the south for pure bulk wine production. Seeking to improve quality, in the early 1930s they banded together to resurrect the brand of Chateauneuf du Pape and establish rules for what wines could or could not use that label. Their approach ultimately became the basis for all France’s designated wine regions – the Appelation Controlee system. The rules specified maximum yields, minimum alcoholic strength (12.5%), and determined which grapes were of acceptable quality (a hard debate settled on a list of 13 varieties).

Mapmaking Gone Wrong
Cdp and Champauvins MapAnd they drew a map specifying which lands were allowable for Chateauneuf du Pape and which would be left out (and ultimately be labeled Cotes du Rhone).
To the south and west of the town of Chateauneuf, setting boundaries was easy. As the land sloped down towards the Rhone River, it eventually became too wet to support vineyards.

The eastern side was also easy, if not really based on vineyard character. The drafters simply followed the main road running from Avignon to Orange (now the A7 Autoroute) from the village of le Coulaire in the south and up to the end of the vineyards belonging to Chateau Beaucastel in the north. This sliced one of Beaucastel’s vineyards – called Coudoulet – in two, leaving half of the vineyard in and half out of Chateauneuf. Not entirely fair, but at least easy to explain.

What happened next is a bit of a mystery. The Jaume family farmed a collection of vineyards pretty much due west of Beaucastel and just under the Orange road. The vineyards have the same sub-soils and top-soils as Beaucastel, were covered by the rounded “galet” stones that are Chateauneuf’s hallmarks, and were planted to the same grapes. The logical thing to do would have been to simply continue to follow the road as it curved around to the west a little further and then allow the line to curve back down to the south to the river as the soils changed from red, iron rich gravel to more sand and limestone after the Jaume’s vineyards ended.

Instead, the drafters elected to abandon the Orange road just above Beaucastel and draw the boundary line down a narrow gravel path that ran right through the middle of the Jaume vineyards. The very fine vineyards planted in 1905 and still used for Grand Veneur Chateauneuf du Pape Les Origines plus another medium-sized vineyard became Chateauneuf. The 35 hectare Champauvins vineyard, identical in every way to the vineyards across the 10 foot wide path would be Cotes du Rhone.

Outstanding Wine the Best Revenge!
champauvin and galetIt’s hard to imagine how frustrated and upset the Jaume family must have been when they saw the new region’s map, and we know they protested and demanded explanations for years (but never got one). And, when you visit the Jaume’s at their modest winery just outside Chateauneuf, you get the sense that they still are not entirely over the injustice of making Champauvins somehow “less” than vineyards a few feet away.

Fortunately, under the leadership first of Alain Jaume and today of his sons, Sebastien and Christophe, the family’s Domaine Grand Veneur has decided that quality is its own revenge. They farm Champauvins like the Chateauneuf vines across the path, working mainly by hand (necessary with bush vines and gravel-covered soils) and using certified organic viticultural techniques. Yields are similar to their Chateauneuf vineyards, meaning the Grenache, Syrah and Mourvedre grapes achieve fantastic ripeness without any excess of sugar or roasted, pruny flavors.

In the modern winery, the winemaking for Champauvins is “old school” all the way. Fermentations proceed slowly with gentle pump-overs to extract classic Rhone flavor and structure without adding any harsh tannins. Grenache (70% of the blend) ages in concrete tanks to help it retain color and fruit. Syrah and Mourvedre mellow in old oak casks, given them the tiny bit of air they need to round out without imparting any oak flavor.

The result is a wine chock-full of big, deep, aromas of kirsch, black cherry, crushed herb, wild lavender, black olive and dark chocolate flow from the glass. Those same notes flow across your palate in a rich, vibrant, wine that coats your mouth with flavor and leaves ripe, fine-grained, tannins lingering behind. If they wanted to, the Jaume family could give this the same heft and density that makes “true” Chateauneuf so cellar-worthy (if hard to enjoy young), but because it’s “only” Cotes du Rhone and cannot command Chateauneuf prices, they craft it to be open, supple, savory, and delicious right now.

 

New Grape Time! Per’ ‘e Palummo

Per e Palummo glass and grapeThis ancient Roman grape has many names with similar meanings: Piedirosso (red feet), Palombina (little dove), and Per’ ‘e Palummo (dove’s foot).

All refer to the grape’s russet-colored stem and the three small clusters that hang at the bottom of each bunch. It’s naturally low-yielding and also low in color, acidity and tannin. In Campania (on the mainland), it’s mainly used to soften the tougher, darker Aglianico.

Thriving on the Island of Ischia
Ischia cenatiempo2Many all-Piedirosso wines I’ve tried are either thin and flabby, or show tough, bitter tannins, an unfortunate consequence of winemaking attempts to get some backbone in the wine.

However, the grape thrives on the island of Ischia, a volcanic island just off the coast from Naples and north of Capri. Grown in Ischia’s free-draining volcanic soils and ample Mediterranean sunshine, Per’ e’ Palummo, as they call it there, ripens to fleshy fullness without losing acidity or gaining excess alcohol.

Ischia cenatiempoThis week, we have a fine example of this grape ready for you to try in Cenateimpo’s Per’ e’ Palummo Ischia 2017, a delicious, captivating Italian red wine. Winemaker Pasquale Cenatiempo’s super-gentle winemaking captures the grape’s charm and cherry and brambly wild berry fruit with just enough structure to hold everything together.

Come by anytime this week to give this wine a try. At a minimum, you can check another grape-varietal off your grape-bucket list! And you could just have discovered a new favorite red to pair with anything from mussels to grilled mushrooms, salami and cheese pizza.

Cenatiempo Per' 'E Palummo