" We don't sell the wine without touching the vine "
Le P'tit Paysan Le Ptit Pape 2015
Our Price: $28.50 $25.00
$25.00
| Country: | United States |
| Regions: | California California (Central Coast) |
| Winery: | I. Brand and Family |
| Grape Type: | Grenache |
| Organic: | Yes |
| Vintage: | 2015 |
| Bottle Size: | 750 ml |
Product Description
Le P'tit Paysan Le Ptit Pape is made from 62% Grenache, 19% Syrah, 14% Mourvedre, 3% Counoise, 2% Cinsault
Oak: Mixture of one and twice used barrels for 11 months and puncheons
Playful interpretaion of a domestic, baby, Chateauneuf-du-Pape.
Cherry blossoms, dusty road, red plums, herb de Provence. Rosewater and red cherry on the palate, nimble with medium body. Grippy finish with firm Grenache tannins and hints of olive and sagebrush.
Fermented in several lots ranging from 0-50% whole cluster. Fermeted to dryness on skins.
Aged in neutral barrels for 11 months. From limestone rich soils
Review:
"Ian Brand is dedicated to making great, regionally expressive wines at affordable price points, and this food-friendly blend of 62% Grenache, 19% Syrah, 14% Mourvèdre, 3% Counoise and 2% Cinsault is the centerpiece. Aromas of wild thyme, sagebrush and cranberry lead into a lighter yet lively palate full of chaparral spice, cracked pepper and zesty red fruit. Serve with anything."
- Wine Enthusiast (June 2018), 92 pts, Editors' Choice
"Pairs elegant fruit with a zesty sense of gaminess, accented by dried cherry, smoky dried herb and subtle leather hints that take on richness toward the refined tannins. Grenache, Syrah, Mourvèdre, Counoise and Cinsault. Drink now through 2024. 1,580 cases made. –TF"
- Wine Spectator (April 2018), 91 pts
Winery: I. Brand and Family
They did not set out to make these wines. They discovered great vineyards at the edge of sensible farming and decided to bring them to light.
The farther they looked, the more they found – remote, challenging vineyards, with hard depleted soils, and intense sunlight tempered only by the coastal breeze. Vineyards capable of producing only the most idiosyncratic wines. Their goal as winemakers is to lightly polish the roughest edges and leave the idiosyncrasy intact. It is here in the back country, filled with individual character, where Le P’tit Paysan comes to life.
Winery Production: 11,000 / 9L cases
Varietals Produced: Chardonnay, Viognier, Grenache, Mourvedre, Cabernet Sauvignon, Cabernet Franc, Albarino.
Winemaker: Ian Brand
Ian Brand's first winery job was in the lab and cellar at Bonny Doon Winery in Santa Cruz. Ian was Vineyard Manager and Assistant Winemaker at Big Basin Vineyards in the Santa Cruz Mountains for four years before he and Heather began their own project.
In the growing sites I Brand Family Winery looks for shallow, rocky soils, good site selection and proper varietal match with the soil and climate. The often overlooked greater Monterey Bay Area has a plethora of underappreciated, rocky vineyards.
Vineyard names:
Fellom Ranch, Bates Ranch, Besson, Summers, Wheeler, Brigantino, Bayly Ranch, Enz, Brosseau, Spur Ranch, Kristy, Quail Run, La Belle Rose, Cedar Lane, Mission Ranch, Escolle, Arroyo Seco Canyon, Los Ositos.
Farming:
Brosseau (cert organic)
Enz (practicing organic, dry farmed)
Besson (dry farmed)
Bates (dry farmed)
Sustainable: Kristy, Bayly, Quail Run, Los Ositos.
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Le P'tit Paysan Le Ptit Pape is made from 62% Grenache, 19% Syrah, 14% Mourvedre, 3% Counoise, 2% Cinsault
Oak: Mixture of one and twice used barrels for 11 months and puncheons
Playful interpretaion of a domestic, baby, Chateauneuf-du-Pape.
Cherry blossoms, dusty road, red plums, herb de Provence. Rosewater and red cherry on the palate, nimble with medium body. Grippy finish with firm Grenache tannins and hints of olive and sagebrush.
Fermented in several lots ranging from 0-50% whole cluster. Fermeted to dryness on skins.
Aged in neutral barrels for 11 months. From limestone rich soils
Leindl Gruner Veltliner Seeberg Kamptal is made form 100 percent Gruner Veltiner. Medium yellow green. Fine yellow apple fruit, delicate hint of quince and honey, candied orange zest, highly attractive bouquet. Juicy, good complexity, extract core sweet, silky texture, fine acidity bow, fine and salty minerality, great length, secure aging potential, a very finesse Veltliner-style.
Review:
"A rather shy nose reveals nothing but slight notes of citrus. The palate then fills out with subtle but convincing notes of fresh sage, lemon pith, celery salt and yeast. Lemon highlights keep this on the ultrafresh side, but the savory yeastiness provides a lovely balance. - ANNE KREBIEHL MW"
- Wine Enthusiast (March 2019), 94 pts
Medium yellow green. Fine yellow apple fruit, delicate hint of quince and honey, candied orange zest, highly attractive bouquet. Juicy, good complexity, extract core sweet, silky texture, fine acidity bow, fine and salty minerality, great length, secure aging potential, a very finesse Veltliner-style.
Review:
"Bright yellow-green, silver reflections. Fresh herbs, a touch of orange zest, white apple and mineral nuances. Straight, dense, fine white tropical fruit, nuances of apple, finesse and acidity, hints of honeydew melon, pineapple on the finish, lemony touch, good aging potential."
- Falstaff (October 2017), 94 pts
"La Brulade" is the name of a select slope located at an altitude of 400 meters overlooking the Mediterranean sea between La Baie d'Amour (the town of La Ciotat) in the South and La Sainte Baume in the North. This is one of the highest parcels in the Bandol appellation.
The wine is only produced in exceptional vintages. This carefully selected blend is made of 95% Mourvedre and 5% Grenache, aged in large French oak barrels for 24 months.
The wine shows a deep purple color. It is fresh and fruity on the nose with intense garrigue aromas. Structured, elegant and well-balanced on the palate with strong tannins. Licorice, ripe black fruits, garrigue flavors and some peppery freshness on the finish.
The 35-year old grapes are grown on clay and limestone soils and are farmed organically. Yield is very low - 15hl/ha. The grapes are harvested manually.
Winemaking: Double selection, destemming, crushing before skin contact fermentation. No filtration. Aging for 24 months in French oak casks (600L).
Grilled meat (lamb, beef, boar), Mediterranean cuisine, spicy dishes.
Review:
This single-vineyard wine comes from a parcel that sits at 1,300 feet facing the Mediterranean sea. Its dark color, fabulous ripe fruits and perfumed character give it both richness and longevity. With 95% Mourvèdre, it has all the structure, dark tannins and spice of this grape that is at its best in this appellation. Drink this wine from 2023.
-Wine Enthusiast 95 Points Cellar Selection
The flagship 2015 Bandol Brulade is a powerful, serious Bandol that knocks it out of the park with its monster nose of dark fruits, cured meats, sandalwood, olive tapenade, and leathery characteristics. Medium to full-bodied, concentrated, and pure, with plenty of sexy fruit, it’s a terrific, serious Bandol that needs another 2-3 years of bottle age and will keep for 15-20."
- Jeb Dunnuck (March 27th 2019), 94 pts
Decanter 95 Points
Delicious Riesling, exotic and mineral, concentrated aromas and flavors of pear, pineapple and honey.
Grapes come from Brauneberger Juffer and Juffer-Sonnenuhr - one of the most prestigious vineyards in the Mosel winegrowing region. The vineyard faces south and provides the best conditions for growing Riesling.
The grapes were planted in 1990.
Aging for 6 months in large oak barrels.
Filtration.
Pairs well with dessert and cheese.
Review:
"The 2015 Brauneberger Juffer Riesling Auslese boasts a big, sweet, full-bodied style that nevertheless stays clean and nicely balanced. Showing lots of sugared citrus, quince, mint, and hints of diesel fumes, it shines for this mid-palate depth, has terrific balance between its acidity and sugar, and offers a great finish. This cuvée comes from vines planted in 1990 and was brought up all in large oak barrels."
- Jeb Dunnuck (March 27th 2019), 92 pts
Hansen-Lauer Bernkasteler Graben Riesling Spätlese was grown on grey devonian slate and comes from a vineyard overlooking the picturesque town of Bernkastel-Kues located in a bend of the Middle Mosel. The wine shows everything that makes a classic Mosel Riesling, minerality, acidity and fruit nicely balanced.
The ageing potential of this wine is 15 years.
The grapes were hand-picked at the end of October. The fermentation took two months at low temperatures to preserve some residual sugar. The young wine was left sitting on the fine lees for another three months afterwards giving a rounder balance.
Bottling occured seven months after harvest.
This is a full-grown wine which doesn't need any accompanying dish, but if you are looking for one try to pair it with Roquefort cheese (blue cheese), foie gras or desert like fruit cake.
Review:
"A step up, the 2015 Bernkasteler Graben Riesling Spätlese offer more complexity in its sugared peach, honeyed minerality, and subtle petrol aromas and flavors. Medium-bodied, beautifully balanced, with bright acidity, it’s a winner as well as about as easy-drinking as it gets.”
- Jeb Dunnuck (March 27th 2019), 90 pts
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Le P'tit Paysan Cabernet Sauvignon is made from 96% Cabernet Sauvignon, 4% Petit Verdot
11 months on lees in French oak barrels (3% new)
Le P'tit Paysan offers intense blackberry, dark cherry aromas, chocolate, herbaceous and toasty notes on the palate. Medium-bodied, well-balanced with moderate and integrated tannins that give structure and liveliness to the wine.
Cabernet Sauvignon is sourced from two vineyards, a 44 year old vineyard planted in the calcareous alluvial deposits of the San Benito River and a 25 year old vineyard east of Gilroy, which grows in deep, extremely sandy soils against the foothills of the Diablo Range. The Petite Verdot from the Paicines AVA and grows in rocky alluvial deposits above the Tres Pinos arroyo. All three vineyards experience the warm days and cold nights typical of the Central Coast, allowing these late ripening Bordeaux varieties to be picked at high acidity and moderate sugars. Fermented whole berry in several lots with endemic yeasts, pressed after approximately 20 days. Aged for 11 months (3% new) French barrels. A beautiful example of ‘old school’ California Cabernet made with minimal intervention from mature vineyards.
Pairs well with steak, duck, game, hearty stews, ribs, and dark, rich sauces.
Le P'tit Paysan Le Ptit Pape is made from 62% Grenache, 19% Syrah, 14% Mourvedre, 3% Counoise, 2% Cinsault
Oak: Mixture of one and twice used barrels for 11 months and puncheons
Playful interpretaion of a domestic, baby, Chateauneuf-du-Pape.
Cherry blossoms, dusty road, red plums, herb de Provence. Rosewater and red cherry on the palate, nimble with medium body. Grippy finish with firm Grenache tannins and hints of olive and sagebrush.
Fermented in several lots ranging from 0-50% whole cluster. Fermeted to dryness on skins.
Aged in neutral barrels for 11 months. From limestone rich soils
Charles Thomas Chateauneuf du Pape Rouge 60% Grenache, 20% Syrah, 10% Mourvedre, 10% Cinsault.
The wine is produced from vineyards located in the town of Orange. The soil is made of rolled pebbles and sand.
Charles Thomas Chateauneuf-du-Pape rouge displays a very deep garnet red color. On the nose it reveals a bouquet of small red berries and hints of spices. The palate is round, full and rich.
Right after harvest, the grapes are destemmed and sorted at the winery. Then, the grapes are gently crushed and goes into fermentation tanks for 15 days in controlled temperature tanks. It is then pressed slightly and matured for a few months in order to preserve the richness of the aromas.
Charles Thomas Châteauneuf-du-Pape is sourced from different grape growers in the AOC. The idea is to have a wine made with grapes coming from all the different soils type found in Châteauneuf. As a matter of fact, soil and subsoil can be very different.
To generalize, one can say there is limestone soil in the (rocky) western part of Châteauneuf-du-Pape; sand and clay soil covered with large stones on the plateaus; mixed sand, red and grey clay, and limestone in the northern part of the appellation; less stony soil alternating with marl in the east; and shallow sand and clay soil on a well-drained layer of gravel in the south. The large pebbles contribute to the quality of the vines and grapes by storing heat during the day and holding water. Our Charles Thomas Châteauneuf-du-Pape is using grapes coming from all these soil types in order to offer a broader approach to what this AOC is all about.
Game, duck, guinea fwl, pigeon, osso bucco, eggplant quiche and flavorful cheeses.
Barrel fermented in mixed age French oak producing a medium clear lemon color. This wine has a luminescent, straw color with a subtle sheen. Meyer lemon, white nectarine, baking spice, and salt water taffy on the nose. The palette offers up warm oak spice, sandalwood, and stone fruit.
With a lemon-butter-cream texture, this wine is lush yet still very bright and fresh. Lively acidity, with a custard type of roundness/richness, and the warm oak spice follows through on the pallet. Delicious balance between richness and freshness.
As with all our whites, this wine will reward you for cellaring.
Reviews:
Bright straw. Fresh citrus and orchard fruits, smoky minerals and ginger on the incisive nose. Silky and focused on the palate, offering nervy Meyer lemon and green apple flavors that give way to deeper melon and peach with air. Finishes silky and long, displaying an echo of bitter citrus pith and lingering spiciness. - Vinous 90 Points
Bright, taut and focused, with spicy pear and Meyer lemon flavors that dance into a long and lively finish. Drink now through 2020. 680 cases made. - Wine Spectator 90 Points
Blending Detail:
- 49 % Grenache
- 20% Syrah
- 16% Cinsault
- 9% Mourvêdre
- 6% Counoise
Grenache speaks loudly in the Bésoleil with notes of pomegranate, red raspberry, and strawberry leaf. The Counoise and Cinsualt bring bing cherry fruit and blueberry notes to the table, complicated by pepper and garrique. Mourvedre donates a wild meatiness to the blend, and a purple hue. Syrah rounds things out, adding texture, and flesh to the palate.
Review:
The first vintage where they’ve pushed the bottling back to give the cuvee 16-18 months in barrel, the 2015 Besoleil is a dead ringer for a high-quality Chateauneuf du Pape and offers perfumed notes of herbes de Provence, kirsch, licorice and sweet spice. It’s medium to full-bodied, textured and fruit-forward, with a hedonistic yet elegant profile that’s going to evolve gracefully.
Robert Parker 91-93 Points
55% Merlot, 30% Cabernet sauvignon, 10% Cabernet Franc and 5% Malbec.
The color is deep dark ruby. limpid and brilliant. The nose is intense and complex with hints of blackberries, sweet spicies, noble plain chocolate and Vanilla. The palate is full bodied, very long with well integrated tannins. The finish is very fresh and luscious with toasted notes in the background.
Average age of the vines is 30 years.
Manual harvest from September 21th to October 7th 2015.
Upon arrival at the winery, only the best grapes were selected using a sorting table.
Skin contact maceration during 2 weeks in temperature controlled vats.
Aged 12 months in Oak barrels. (1/3 new oak, 1/3 1 year old and 1/3 two year old barrels). They use 60% French Oak and 40% American Oak.
Served with red meat (beef filet, sirloin), pork tenderloin, roasted duck breast with honey&orange sauce, roasted lamb with thyme, poultry and fine cheese.
Review:
"Based on 55% Merlot, 30% Cabernet Sauvignon, 10% Cabernet Franc, and the rest Malbec, the 2015 Chateau Brule Secaille Grande Reserve Cotes de Bourg spent a year in 40% American oak, with one-third being new. Black fruits, spicy oak, underbrush, and cedar notes all emerge from this medium-bodied, nicely textured, balanced 2015 that has solid mid-palate depth and ample fruit. It’s a fleshy, charming effort that has loads of character."
- Jeb Dunnuck (March 27th 2019), 90 pts
- back
Tasting Note: This very aromatic Syrah has hints of black pepper, dark berries and herbs and a bloody, earthy character on the nose. The palate is full-bodied with velvety but structured tannins and a balanced natural acidity. The finish is fresh, long and supple. Best served at 16 to 18 °C, this wine will greatly benefit from decanting when drunk within the first 3 to 5 years after bottling.
Andrea Mullineux told me that their debut 2012 Mullineux Iron Syrah has been the hardest cru to fine-tune over the years. Indeed, it has been trialed since 2005 but never bottled...until now. "We have been working hard to perfect the acidity here and it's been important to get life into the soil, getting the vineyard healthy, so that it can be picked with good acidity. Because it is dry farmed, in a space of three days, it can god from 22 to 26 Brix – so picking decision is critical," she said. It has a subtle marine influence coming through on the nose with macerated black cherries, boysenberry jam and touches of iodine. The palate is medium-bodied with fine, quite grainy tannins, very nicely poised with touches of fig and marmalade towards the slightly saline finish. This is a strong debut to form the trio of Syrah single "terroir" offerings.
Review:
"The 2013 Iron Syrah has a roundness and softness on the nose that almost belies its complexity - red berry fruit, red peppercorns, rooibos and undergrowth scents that are very well defined. The palate is medium-bodied with ripe tannin, wonderfully savory and quite gamey, and beautifully balanced with impressive volume and sustain on the finish that you would have difficult distinguishing from a top Côte-Rôtie. This is an excellent Syrah, my only reservation being that there is a touch of heat on the finish. - Neal Martin"
- The Wine Advocate (erobertparker.com, November 2015), 93 pts
"Similar to the Schist Syrah in its weight and meatiness, the Iron Syrah offers a more elegant, immediate appeal. Dark red plum, smoked meat, and savory herbs are seamlessly integrated on a lush, juicy and firmly structured palate, finishing very very long."
- iwinereview.com (January 2016), 95 pts
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Aged for 22 months in 80% new French oak, 20% neutral French oak
Rooted in the heart of Napa Valley’s bench-land, Bydand's small but mighty vineyard sources are family-owned estates that share their passion for Napa Cabernet Sauvignon. These hand-picked sites provide a rich diversity of aromas and texture that show off the best of their appellation. Bydand Cabernet Sauvignon delivers charismatic black fruit and earth-driven aromas in a silky smooth package. Juicy blackcurrant and wild blackberries meet graphite, subtle toast and spice on the palate. Structured but seamless, it offers grace and complexity the entire length of its confident, unhurried finish.
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