The Caveau du Mont July Estate
We visited the winery in January 2007 for the first time and met Jean-Louis Ronger who organized a very nice reception for us. We enjoyed tasting his wines together with the local "tarte au sucre" (sugar pie). The owner Jean Louis Ronger has been producing wine from Bugey for thirteen years. He represents the first generation of his family to make wine. The Caveau is located in the tiny village of Bohas, a 40 minute drive from the city of Bourg-en-Bresse, famous for its "Bresse" chicken.
The Caveau du Mont July Vineyard
The region is located on the lower slopes of the Jura mountains made of calcareous or siliceous clay. Because of the topography, the vineyard is divided into 10 small parcels where 80 wine producers make Bugey wines. Production includes traditional red, rose, white, sparkling wines or marc brandy. The Bugey Cerdon area is very small, covering only 150 hectares of vines. Wines from Bugey Cerdon are not A.O.C. wines but V.D.Q.S. (Vin Delimite de Qualite Superieure).
Caveau du Mont July's vineyard measures 4 hectares (9.8 acres) but only 1.8 hectare is under vines. The yield is 72-75 hectoliters/hectare.
Beliere Bugey-Cerdon is made from 95% Gamay, 5% Poulsard (a local grape from Jura).
Spontaneous fermentation. An altogether preferable scenario to spontaneous combustion, and A LOT more fun to drink. This pink, semi-dry bubbly was made by spontaneous fermentation, otherwise known as methode ancestrale. Grapes are picked by hand (not just any grapes, these are the local Poulsard and Gamay grown on mountainous slopes in the shadow of the Alps), and fermented in chilled vats just reaching 5 or 6 degrees alcohol. The young and light wine is then bottled, along with its active yeast and considerable unfermented sugars. Under pressure of the cork, the wine continues to ferment, gaining a few degrees of alcohol but retaining a nice amount of sweetness. The bubbles, of course, are another result of fermentation under pressure. This one is so delicious and fun to drink, with a distinctly, well, grapy aroma and a fruitiness that calls out for celebration and jubilation.
This is also wonderful served with chocolate cake!
8% ABV.
Produced from the "Ancestral method" (also used to produce Clairette de Die): Low temperature fermentation starting in the tank, light filtration that leaves active yeast in the wine, bottling of the wine with fermentation continuing in the bottle ("spontaneous fermentation in the bottle"), retaining some sugar (40 gr/liter at the end). Made from 95% Gamay, 5% Poulsard (a local grape from Jura).
Review:
"Amber color. Aromas and flavors of cranberry juice, rose petal, cherry and kiwi, and red apple with a round, bright, effervescent, fruity medium-to-full body and a delightful, medium-long finish that shows nuances of cherry, cranberry, beeswax, and rose water. Concentrated fruit flavors, creamy bubbles, and well balanced acidity will make this a splendid pairing with charcuterie." - Beverage Testing -Institute (November 2022), 92 pts - Gold Medal
In 2007, production was just less than 5000 kg per hectare. This wine is prepared with Tempranillo 100% grapes from our vineyards.
The grapes are initially subjected to a six-day pre-fermentation cold maceration below 14ºC. They then undergo 30 days of alcoholic fermentation at a controlled temperature of 28ºC, after which the wine is removed from the tanks without pressing the grape skins. The malolactic fermentation is slow and relaxed at a temperature of 20 ºC for 28 days without the addition of bacteria.
The wine is aged for18 months in new French oak barrels and is decanted into new barrels every six months. At the end of this period, the wine is blended and bottled without undergoing any type of filtration, clarification or cold treatment.
Prepared with Tempranillo grapes (100%), this wine has a ruby red colour with very pure, intense garnet tones.
Its bouquet has fine complexity with tones of ripened fruit, especially cherries, blue berries and black currants, which are in harmony with tones of good wood, spices (vanilla and coconut) and a liquorice undertone.
In the mouth, this wine displays great balance, proving pleasing to the taste, sweet due to the maturity of its tannins and exuberant on account of its pleasant level of acidity.
Vineyard:
Pago de los Capellanes, Pedrosa de Duero.
Variety composition:
100% Tempranillo.
Type of soil:
Clayey and chalky.
Aging:
18 months in barrel and remainder on rack.
Type of oak:
100% French oak, medium toast.
Serving:
Uncork and decant one hour before serving at a temperature of 16-18 ºC.
Hugl Gemischter Satz is made from 50% Grüner Veltliner, 40% Gelber Muskateller and 10% Riesling.
Gemischter Satz" has a long history in Austria. It is a field blend where different grape varieties are picked at the same time and vinified together:
In Vienna, the tradition of planting different and complementary grape varieties together in a vineyard – then harvesting and fermenting them together as well – has survived to the present day as Gemischter Satz. Thanks to the dynamic efforts of ambitious winegrowers, this traditional rarity has grown in stature and recognition to become the calling card of viticulture in Austria’s capital city.
Gemischter Satz is very popular in Vienna’s Heurigen (the Viennese term for wine taverns). Historically, Heurigen were simple places, where vineyard owners would open their doors during wine season to serve glasses of this years wine and juices to guests. At most, a plate of cold meats and cheese could be served along with the delicious wine.
For the traditional wines of Wiener Gemischter Satz - the planting of different grape varieties together in one vineyard - a unique style profile has been developed; a style that reflects the wine's origin-typical aromas and flavours. The regulation for the Wiener Gemischter Satz DAC requires that at least three white quality wine varieties must be planted together in one vineyard that is listed in the Viennese vineyard register as Wiener Gemischter Satz. The highest portion of one grape variety must be no more than 50%; the third highest portion must be at least 10%. Wines without vineyard indication must be dry and without any prominent wood flavour. The Wiener Gemischter Satz DAC can be marketed with an indication of vineyard site also. Single vineyard wines do not necessarily have to correspond with the “dry” taste indication, and they cannot be released for sale prior to March 1st of the year following the harvest. Minimum alcohol % of 12.5%.
Adds an enthusiastic Herbert Schilling, head of Vienna's Regional Wine Committee: “With the Wiener Gemischter Satz DAC, we've achieved a milestone in the consistent, years-long quality policy for wine growing in Vienna. The new regulations sharpen the origin profile of Wiener Gemischter Satz and, at the same time, reflect Vienna´s diversity in the glass.”