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Dominique Piron Morgon Cote du Py is made from 100 percent Gamay.
The Morgon Cru is based in the heart of Northern Beaujolais. Côte du Py is the heart of Morgon, a little hill of very old blue stone rocks - the oldest soils of Beaujolais (around 430 millions years old), with a typical blue color.
Côte du Py has been known for centuries for being the best terroir of the village, producing long lived wines with strong structure and flavors.
The first half of the year was complicated : cool spring, ice storm. But a perfect second half : warm and dry. Late harvests without any rain produced beautiful grapes. A fruity, elegant and greedy vintage.
Wines of the Côte du Py are very dark, profound and dense. Classic aromas of red berries, cherry, kirsh. Fruity, structured and mineral in the mouth with graphite flavors and spicy notes of black and white pepper. Wine can age up to 10 years.
Hand picked grapes are sorted manually and destemmed for 50 to 70%. Fermentation starts in concrete tanks and lasts for 18-25 days with remontages and pigeages. Then after pressurage starts the aging, for 2/3 in concrete tanks, and 1/3 in recent French oak barrels with batonages on fine lies only. After 10 month we do the blending, keeping only the best cuvees and best barrels, and do the bottling.
Pairs well with red meat like beef, duck and game (Hare, Dear, Wild Pork,…), cheses.
"From one of the top producers in Morgon, this bottling combines great terroir and old vines to give a wine that has so much structure. The dry core is still keeping the fruit in check, waiting to let it burst out in blackberry glory. Let this wine age and drink from 2022. - ROGER VOSS"
- Wine Enthusiast (April 2020), 94 pts
The oldest known ancestor of Dominique Piron, Etienne Bailly, was born around 1590 in Morgon, under the reign of King Henry III, in full wars of religion. 3 centuries of family Bailly and Piron followed one another, producing and selling wine from Gamay to Morgon.
Today, a new story is being written. With know-how, roots and terroirs, Dominique Piron has created a Domain among the leaders of the region.
At Maison Piron, there is no "recipe", but a multitude of possibilities and combinations, depending on the knowledge of the terroirs, the appellation, and the purpose. Grapes of quality that are ripe and representative of their soil, a severe sorting if necessary, a partial destemming depending on the maturity of the stalks, some "pigeages" and pumping over, lengths of fermentation depending on terroirs, appellations, and vintages. Few technical interventions. The major idea is "permanent adaptation to the elements". Piron wines are traditional. They express the soil from which they come from. It is a compromise between the search for the best tannins and the preservation of finesse, elegance and purity. A moderate maturation in barrels brings roundness without being overwhelming.
Starting with the Romans, wine growing has developed since the 3rd century. Dominique Piron’s oldest known ancestor was born in Morgon in 1590. Since then, there have been 14 generations of wine growers in the family. Morgon and Moulin à Vent wines have long been renowned among France’s finest wines.
1590 Oldest known ancestor Etienne Bailly, winemaker in Morgon
1950 Born in Côte du Py ; 14th generation in Morgon
1968 University of Dijon
1971 First vintage
1988 First grapes bought in Beaujolais
2003 Chenas with Lameloise
2016 President of the Interbeaujolais Bureau
1973 Born in Beaujolais
1997 Master of Wine Trade in Dijon
1998-2004 Burgundy, Bordeaux, Champagne
2005 Colombo in Rhône Valley
2013 Domaines Piron, Beaujolais
In a vineyard with difficult terrain− 30% steep slopes and a virtual patchwork of parcels, Dominique Piron is engaged in sustainable winegrowing. On winegrowing land filled with old broken-down granite and schist, the watchwords are natural balance and biodiversity.
For vinification, their goal is to create terroir wines, wines of character, that remain fruity, subtle and elegant.
Gamay is the heart and soul of Beaujolais crus.
A cross between the Pinot Noir and Gouais Blanc varieties, Gamay was originally imported from Croatia by the Huns in the 4th century. Gamay is a delicate variety and it is either excellent or nothing at all. At any rate, Gamay is a quite remarkable variety because it can either be enjoyed young for its fruitiness and elegance, or allowed to age, developing the structure and mineral qualities so appreciated by connoisseurs.
Morgon, the image of Dominique Piron.
Morgon wines are solid but never hard. They are racy and elegant. They always have a slight hint of black cherry (some would say kirsch, as the wine ages), and bright spicy notes. With their great structure, Morgon wines keep very well. Morgon, a sure value.
Eight other appellations, including Brouilly, Regnié, Fleurie, Chénas, Moulin à Vent, Saint Amour, Beaujolais rouge, rosé and white with the Chardonnay variety.
Domaines Piron, the specialist in Morgon.
A leading Beaujolais enterprise.
An international reputation with wines sold in 30 countries worldwide.
Burgo Viejo Rioja Crianza is made from 90% Tempranillo & 10% Graciano.
Red ruby colored wine with violet tones; well-balanced, black fruit, vanilla and coconut flavors. Powerful, complex and silky smooth...classic old style Rioja at a bargain price.
"A tight red with a dense palate of dark berries and chocolate. Full and reserved, yet polished and energetic. Give it two years to soften. Drink in 2020."
- James Suckling (August 2nd 2018), 92 pts
"Well priced and very appealing, this is part of a line up of really enjoyable, harmoniously oaked wines from Burgo Viejo, made from Tempranillo and 5% Graciano. Pepper spicy and refined, with clean, modern, textured blackberry fruit and a fresh, tangy finish. 2019-24."
- TIM ATKIN RIOJA 2019 SPECIAL REPORT, February 2019, 91 pts
Produced from 100% Tempranillo grapes, which are hand harvested from the Montebuena vineyard.
Brilliant deep ruby red color, fruity aromas .
Montebuena Red has a spicy vanilla bouquet and is smooth and fruity in the mouth with some well-integrated secondary nuances, full-flavored and a persistent pleasant finish. Pairs well with beef & lamb dishes, stews & cheeses.
Resonata Nero d'Avola is made from 100% Nero d'Avola.
Harvest: October – by hand
Vinification: The grapes are soft pressed and the juice is placed in stainless steel along with the skins for a maceration of 8 to 10 days with daily pumping over of the juice to extract more color and sweet tannins. The must is then racked and lightly filtered. Fermentation then takes place with selected yeast under controlled temperatures. The finished wine is placed in stainless steel holding tanks and bottled on order.
Aging: 3-4 months in bottle
Dense ruby red with violet reflections.
Lush and ripe bouquet full of mulberries, blackberries and spice. Harmonious and well balanced with good berry fruit in a spicy background.
Food paring: Excellent with lamb, grilled and barbecued meats, dishes with olives or capers and seasoned cheeses.
All older vintage wines have been purchased from a single collector’s cellar. Pictures can be requested before shipment.
The Wine is made from 40% Arinto, 30% Loureiro, 20% Trajadura and 10% Azal. The grapes are pressed at low pressures. The must is then clarified and fermented at controlled temperatures with selected yeasts. Before bottling, the wine is filtered and cold stabilized.
The grapes are carefully selected from the best vineyards of the Vinho Verde region - the most extensive in Portugal.
Praia, which means "beach" in Portuguese, is a smooth and fresh wine with delicate and lovely fruity flavors. Slightly spritzy, it is well balanced and very refreshing.
The wine is ideal as an aperitif or throughout a meal, especially with fish, seafood, white meat and salads. Due to it freshness, it is particularly pleasant in a relaxed and informal ambiance.
The region is typical for its unique wines that are fresh and light, combined with a very well balanced acidity. These characteristics result from the region's unique soil and climate, with a strong Atlantic influence that you will identify when you taste it.
"Full of fruit, a lasting peach flavor targeted with laser like acidity through the finish. It has the bite of salty ocean air and a lot of zing. For langoustines."
What: a range of top-notch Vinho Verde and Douro wines at prices that encourage overindulgence.
Standout: Made from the Guedes family's best selection of fruit, is filled with peach fruit and saline acidity.
From Penafiel, northeast of Porto, in the hills of Vinho Verde.
- Wine & Spirits, June 09 - VALUE BRAND
92 pts - TOP 100 VALUES OF THE YEAR
"It's rare to find a vinho verde – the famously light and refreshing "green" white wine of Portugal – that isn't delightful, but this is one of the best of the breed. And there's no better time to quaff these wines than in the spring and summer. This version is lightly effervescent, with a lively acidity that wakes up the palate. It combines lime and peach flavors with a whiff of sea breeze. Somehow it manages to be both ethereal and penetrating. The ultimate picnic wine? Perhaps. It begs to be drunk outdoors."
- The Baltimore Sun (April 23rd 2012)
Hugl Zweigelt Secco Rose is made from 100% Zweigelt
Despite its relative youth, Zweigelt is actually an Austrian classic. This variety was created in 1922, when Dr. Fritz Zweigelt crossed two grapes - St Laurent and Blaufränkisch. Originally, it was intended for the new variety to be called Rotburger, referring to the place where it was born, Klosterneuburg. But this name never took hold, and instead, Zweigelt was named after the man who was the key in its development.
Today, Zweigelt is the most widely planted red variety in Austria, growing in nearly 9% of this country's vineyards. It is a robust grape, highly resistant to dryness, frost and various diseases.
Lively, fruity bouquet of strawberry, cherry and floral aromas. Refreshing and beautifully balanced, this is a great wine to enjoy as an aperitif. This is a Secco for the whole day and the whole night
The wine is made of 100% Zweigelt grapes of 15-35 years old (25 years old in avarage).
The soil is mainly loam and loess.
It is made using the Charmat method and the wine is aged for 3 months on the lees in stainless steel tanks.
The wine is slightly filtered before bottling.
Drink by itself as an aperitif, it is also a great picnic or brunch wine and will be a good pick to celebrate any occasion.
J. Arthaud Morgon Cote du Py is made from 100 percent Gamay.
Deep ruby in color, this wine offers a complex nose, minerally and fruity. It mingles aromas of ripe raspberry, black and morello cherries with hints of flint, ink, clove and black pepper. The highly vibrant palate has a sound underlying structure which is powerful yet velvety, thanks to tannins which, despite mellowing, are still very perceptible. This is a stylish wine bearing the hallmarks of its terroir with a long and spicy finish.
Slight filtration before bottling, no fining. 85% of the wine was aged in cement tank, and 15% of the wine was aged during 6 months in 2-year-old French Oak 228-liter barrels.
Temperature controlled skin contact maceration for 12-14 days.
The wine is a blend of 50% full cluster fermentation and 50% destemmed.
Soil is decomposed schist and very old volcanic rocks.
Average age of the vines is 55 years old.
Xavier Vignon Cotes du Rhone Rouge Cuvee Vieilles Vignes Organic is made from 50% Grenache, 40% Mourvèdre, 5% Syrah and 5% Cinsault.
The diversity of terroirs used in this blend allows this wine to combine freshness and balance.
We used Clay and limestone plots located on the hillside where old Grenache naturally express roasted hints. We could obtain in this wine empyreumatical hints without the use of barrels. These plots particular soils and orientation allowed grapes to reach an optimal level of ripeness while conserving a good acidity level.
We also integrated grapes coming from plots located on red rocky clay soils also named “garrigues”. These big red stone are restituting heat coming from the sun at night and bring power and structure to the wine.
Also the blend features vines coming from sandy clays, which are light and rather fresh soils: this allowed the wine to maintain a freshness and vivacity.
Bouquet of cassis, blueberries, lavender, cured meats, and graphite. It's deep, rich, medium to full-bodied, and has a great finish. The Mourvèdre keeps this tight and fresh.
Pairs with grilled beef rib - Veal Columbo - Pork ribs slightly spiced
The 2017 Côtes du Rhône Cuvée Vieilles Vignes is a smoking good Côtes du Rhône and offers full-bodied aromas and flavors of blackberries, black raspberries, cassis, lavender, and flowers. It's rich and concentrated, yet also elegant, weightless, and layered, with notable complexity. -Jeb Dunnuck 91-93 Points
Xavier Vignon Cotes du Rhone Rouge is made from 75% Grenache, 15% Mourvèdre and 10% Syrah.
Attractive notes of red fruits (raspberries and cherries), peppery herbs, and garrigue all flow to a medium-bodied, elegant.
Pairs with grilled lamb ribs, braised beef, spicy pork chops.
The 2017 Côtes du Rhône Xavier is another elegant and beautifully drinkable wine from Xavier. Attractive notes of red fruits (raspberries and cherries), peppery herbs, and garrigue all flow to a medium-bodied, elegant, oh so drinkable Côtes du Rhône that’s going to put a smile on your face over the coming 3-4 years. -Jeb Dunnuck 89-91 Points
Xavier Vignon Cotes du Rhone Rouge Vieilles Vignes is made from 70% Grenache, 15% Mourvèdre and 15% Syrah
Grenaches are almost hundred years old, Mourvèdres more than 60 years old and Syrahs are 45 years old in average.
There's a spicy, green peppercorn edge to the Cotes du Rhone Vieilles Vignes. It's medium to full-bodied, with svelte, supple tannins and plenty of plummy fruit that exhibits more savory notes and spice on the long finish.
Pairs with grilled lamb ribs - braised beef - spicy pork chops.
"The 2017 Côtes du Rhône Cuvée Vieilles Vignes is a smoking good Côtes du Rhône and offers full-bodied aromas and flavors of blackberries, black raspberries, cassis, lavender, and flowers. It's rich and concentrated, yet also elegant, weightless, and layered, with notable complexity." - Jeb Dunnuck (August 2018), 91-93 pts
When we consider the potential of a piece of land to grow world-class wine, we immerse ourselves in the physical characteristics of soil type, depth, texture and drainage, slope aspect, sun exposure, et cetera—myriad complex details. On site potential alone, Jentoft likely sits at the top of our entire vineyard portfolio.
The site’s coastal marine soils are remarkably shallow with underlying sandstone bedrock poking through the topsoil. Lean, “boney” soils generally yield low-vigor vines and powerful wines, and that’s what we have here. The potential is incredible, and now that these vines are mature, we’re seeing the promise realized.
Our new vintage of Jentoft Vineyard Ryan Pinot Noir is highly evocative of this steep hillside site high in the coastal mountains surrounded by the forest. To me, it represents the essence of coastal Russian River Pinot Noir: intensity, vibrancy, deeply pitched fruits with pulsating acidity and an incredible length of flavor. We’ve bottled Ryan Pinot Noir from several sites since 2002 , and this is the pinnacle of achievement for this wine so far.
The wine opens with a sense of tiny dark intense wild berries, tart and explosive, pine needle freshness and hints of cedar amplifying the aromas. The palate is sappy, dark and elevated with Rainier cherry, cassis and huckleberry fruits. There’s laser-like intensity to the wine’s driving flavors as they expand along the dry, firm palate, exotic floral, gravelly nuances extending the lingering finish. No need to decant. Drink between 2020 and 2027.
A total knock-out, the 2017 Pinot Noir Ryan Jentoft Vineyard is a wine of real depth and intensity. Super-ripe dark cherry, plum, mocha, cloves, lavender and licorice give the Jentoft a real sense of brooding power. There is plenty of Russian River exuberance to match the potent tannins. Far from an easygoing supple Russian River Pinot, the 2017 needs time to soften. It is every bit as impressive today as it was last year.
-- Antonio Galloni Vinous 97 Points
Piron Chenas Quartz is made from 100% Gamay - 60+ years old .
The Chenas Cru is the smallest Beaujolais Cru, not bigger than Côte Rôtie. This is a rare wine. The estate's unique parcel spreads over 22.2 acres of vines on a very steep slope facing East, situated between 310 and 380 meters above sea level. Granitic soils are covered with Quartz crystals and give the wine its own personality.
The vineyard is co-owned by Domnique Piron and Christian Lameloise, whose family owned Lameloise restaurant in Burgundy (3*** Michelin). Decanter classified the wine in the 3 best best bottles of Crus Beaujolais in 2015 (vintage 2013).
Hand harvest, sorting table, part destemming. A first stage of semi carbonic maceration during few days is followed by a more classic Burgundy maceration with « remontages » and « pigeages », for a total of 18-20 days, depending on the vintage.
30% of the wine are aged in recent French oak foundre and oak barrels (no new oak) during 12 months to bring roundness and complexity to the final assemblage.
Pairs well with complex dishes, meats, leaver, and why not a little pigeon with peas and diced bacon.
"Beautifully attractive violets and red flowers here, carrying a very fresh impression, as well as an exciting and vibrant yet elegant finish. Exceptionally pure and focused. Drink or hold."
- James Suckling (February 2019), 93 pts
Philippe Milan Pommard AOC is 100% Pinot Noir
This wine has been aged in Oak (25% new Oak)
This is a little more structured and the style goes more toward the "vin de garde", or wines meant to age. This wine needs some food, or sometime in the decanter right now. It is well structured and reminds me of a Volnay. As a matter of fact, the parcel is located right next to Volnay. The finish is long and still quite juicy with chewy tannins lingering.
The Siegel Special Reserve Viognier has a pale yellow color with green tones. The nose is quite intense with superb notes of white peach, grapefruit and floral expression. On the palate, the wine is balanced, persistent and it has an excellent acidity.
The Siegel Special Reserve Viognier is a blend of Viognier aged in French Oak barrels for 3 months and Viognier aged on the lees in stainless steel tanks. The wine didn't go through a Malolactic fermentation in order to keep it lively and fresh.
It was bottled right after a slight filtration.
The Siegel Special Reserve Viognier goes well with thai food or fish cooked in sauce.