Domaine Jacues Germain Pernand Vergelesses 1988
| Country: | France |
| Region: | Burgundy |
| Grape Type: | Chardonnay |
Guy Bossard Domaine de l'Ecu Muscadet Granite is made from 100% Melon de Bourgogne sourced from a 3 hectare vineyard.
ub-soil: granite
Yield: 40-45 hl/ha
Soil ploughing and soil scraping. Canopy management.
PRUNING: Simple Guyot.
Orientation of the slopes is SOUTH WEST. Stony soil. Sub-sol: Two-Mica Granite.
Production: 555 cases
It is the color of white gold. An elegant nose with pronounced notes of mineral, flint, silex, and notes of citrus fruits and oyster shells. The attack is sharp and straight, the mouth crystalline imparting a great purety, fresh with the ambiance of the sea; mouth slim, fleshy and complex, very salty notes and notes of chalk and citrus fruits. A wine equipped with a long life with a persistant ambiance of the sea. A wine essentially to keep....
Organically farmed since 1975. Biodynamic – Demeter certified since 1998. 100 % hand-picked grapes Reception of the grape harvest by gravity, no use of pumps. Pneumatic gentle press No racking of the must Fermentation: 100 % natural yeast • Temperature control: 15 °- 17 °. Aged "ON THE LEES" in underground vats
A perfect match to the following dishes:
Tartare of langoustines, zest of lime and mandarin.
Sushi and sashimi of white fish, sea bass and sea bream...
Shellfish, refined oysters, crayfish.
Carpaccio of ScallopS with kaffir lime zest.
Turbot, John Dory, Monkfish in sauce, Skate with capers, beurre noisette.
Eels "à la Provençale". Wild Sea Bass with an oyster sauce and seaweed butter.
Grilled Rabbit Leg with rosemary, tian of courgettes
Cheeses: Livarot, Epoisses, Curé Nantais
2011 Domaine de la Roche Redonne, "Mas Redonne", Bandol Rosé is made from 55% Mourvèdre, 35% Cinsault, 10% GrenacheNice light salmon color, typical of Bandol.
The wine expresses some citrus, Pomelos (a delicious type of grapefruit) and lots of white fruit aromas and minerality.
The flavors are fresh, fruity and very aromatic with tons of Apricot and Mango.
Yield : lower than 38 Hectoliters per Hectare
Alcohol per volume : 12.4%
Total Acidity : 3.46
Residual sugar: 0.23
PH: 3.28
The knock-out, full-bodied 2012 La Dame Rousse Tavel Rose (60% Grenache and the rest Syrah, Cinsault, Mourvedre, Bourboulenc and Clairette) offers complex notes of flowers, raspberries, loamy soil, pepper and spice. Dry, exuberant and loaded with personality as well as character, it should provide plenty of pleasure over the next year.-Wine Advocate #208 Aug 2013 90 Points
"The color is a light salmon rose. The nose reveals dried floral and red grapefruit aromas followed by textured, sweet spices. The mouth follows the nose with dry, delicate red fruit, a little dusty in texture, and fresh acidity. There are some ripe tannins and spices in the finish and aftertaste. All of this is delivered with confidence and moderate weight. In the end this is quite a pretty wine for drinking over the next several years. Now-2015."
- Hogshead wine blog (September 4th 2012),***
All older vintage wines have been purchased from a single collector’s cellar. Pictures can be requested before shipment.
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Marcassin Sonoma Coast Chardonnay is made from 100 percent Chardonnay.
The 2013 Chardonnay Marcassin Vineyard may be even better. Notes of caramelized citrus, hazelnut, apple blossom, lemon oil and orange marmalade are all present in this wine of dazzling aromatic and flavor dimension. It is full-bodied, again shows some wet pebbles (which I equate with minerality), vibrant acidity, and no real evidence of any oak. Much like the 2012, the finish goes on for 45+ seconds. This is another killer Chardonnay from Helen Turley and John Wetlaufer. -Wine Advocate 100 Points
What an extraordinary tasting this was at the Marcassin winery just north of Santa Rosa in Sonoma County. Just when you think the duo of Helen Turley and John Wetlaufer can’t make greater wines, they bowl over the taster with an array of exquisite quality that really must be tasted to be believed. Marcassin was probably California’s greatest Chardonnay after the famous Chalone winery fell from the pinnacle and onto hard times in the 1980s (and it has yet to rebound). Moreover, Marcassin set the bar for great Pinot Noir as well. And while both their Chardonnay and Pinot Noir have many competitors these days (from the likes of Harford Court, Mark Aubert, Kistler, Kongsgaard, DuMol, Thomas Brown, Peter Michael, Martinelli and Luc Morlet, to name a few), John Wetlaufer and Helen Turley remain the reigning geniuses of these two varietals in California. Certainly, their meticulous attention to detail in both the vineyard and in the winemaking and élevage account for the quality, but they were among the pioneers who saw the unlimited potential from the Sonoma Coast, now a relatively crowded neighborhood. This was a remarkable tasting that simply blew me away, and I have been following their wines since the first Marcassins were made in the early 1990s. By the way, any doubts about aging potential should be crushed immediately, as even in the most challenging vintages in California, Marcassin Chardonnays and Pinots have aged as well as, if not better than just about any grand cru white Burgundy. For example, 1995 and 1996 Chardonnays, particularly those from the Lorenzo Vineyard, are incredibly youthful and dynamic, and the Marcassin Estate Pinot Noir, even from vintages such as 1998, is simply amazing.
The three Chardonnays tasted include two perfect wines. Perhaps the closest comparison is not to anything made in California, but a Corton-Charlemagne in a top vintage from the famous Jean François Coche-Dury.
