WINE TASTING IN THE SHOP TONIGHT, 5-7PM ~Peter Buckley from Vineyard Road is pouring~ Scroll (way) down for details
A NOTE ON DELIVERIES
Orders placed on Saturday 11/19 and Sunday 11/20 will ship on Monday 11/21 statewide.
Please note Monday the 21st is the last day for statewide delivery until Saturday 11/26
Orders placed on Monday 11/21 will ship on Tuesday 11/22. We are only delivering from Providence south along 95 and Route 4 ending in South Kingstown.
Tuesday 11/22 orders for Wednesday 11/23 will be delivered to Providence addresses only.
All orders placed Wednesday 11/23 through Friday 11/25 will ship Saturday 11/26.
We'll say this upfront because this newsletter is the length of an ancient Egyptian scroll...Happy Thanksgiving! What a year it has been so far...we're grateful for ALL of you!
Cheers to decent humans!
Mailchimp is definitely going to tell us this newsletter has too many words, but here goes...
Ok, it's down to the wire but we have Thanksgiving Party (or Gravy!) Packs! We think they're pretty darned good, too. And oh yes, those are Curtis' little cocktails-to-go in fancy organza bags. Such a fun and festive gift idea!
Thanksgiving is made easy when you purchase these six Campus-paired wines for your holiday meal. Comes in a handy-dandy carrying case. $145 price includes 10% discount.
Biodynamic blend of Chardonnay, Pinot Blanc, & Sauvignon Blanc; estate dates to 1608. Notes of chamomile, mint, sage, & green tea on the nose mingle w/pear, pink grapefruit, & lychee. Soft texture accentuated by fresh acidity on finish.
From average of 45 year old vines, spontaneously fermented with indigenous yeast, and left on the lees for 3 years before being disgorged. Mineral-driven, lip-smacking, citrus, stone fruit, pears...beautiful texture & length. Crowd-pleaser. FYI, the 2017 non-dosé is in short supply (shows as out of stock online), when it runs out we'll replace with 2018 Brut.
From 8 acres of own-rooted Carignan vines originally planted by Joseph Spenker in 1900. This block tends to yield buoyant, black-cherry-fruited reds with crunchy, zesty acidity & loamy-earthy undertones.
60-80 year-old Garganega vines planted on steep slopes of clay, black volcanic fossils, and limestone. Fermented in concrete. Steely, clean & delicious, opens up to reveal melon, citrus, herbs, and bitter almond. Limited.
Certified organic Chardonnay fermented in oak with native yeast, aged 12 months in oak (15% new). The grapes come from both climat parcels of “L’Echenault de Serre” and “En Bout." Tastes like a baby Meursault. Precise, refined, ageworthy.
Orange wine of Verdelho, Albariño, Muscat, & Chardonnay from organic, estate vineyards in the Sierra foothills. Delicious, palate-pleasing notes of cherry, pear, & apricot. Bright acidity and pleasantly grippy tannins on a long, dry finish.
Organic, 40% Pinot Noir, 25% Meunier, & 35% Chardonnay from four 1er Cru parcels. Sur latte for minimum 60 months. 4.5g dosage. Very fine, a touch of toast and spice, refreshing minerality and acidity on the finish.
Gamay made via méthode ancestrale, where fermentation finishes in the bottle, creating the bubbles. The style recalls the sweet fizzy wines of Cerdon du Bugey. Vibrant & fresh w/ aromas of raspberries & cherries; gently sweet, low abv. Organic.
Peppery, high-toned freshness & delicate fruit/floral/herbaceous notes pair w/ pasta dishes, esp. mushrooms & cream sauce; veggies (fennel!) roasted w/garlic & herbs; it’s nice with fish, especially salmon. Put a little chill on it, like they do in Italy.
100% Gamay fermented in concrete tanks and bottled quickly to preserve the fresh first taste of the vintage. This is gluggable nouveau with a touch of serious leafy/minerally/spicy. Don't fear the sediment. Organic.
This is an expressive wine that evokes menthol, cherries, crushed stones and roses. The palate is lush but defined, with the high-toned fruit and acidity coming through, and hints of dill and other green herbs mingling with the red fruit. Single vineyard.
Organically-farmed, old-vineyard (planted 1890), composed of mostly own-rooted Zin, along with Carignan, Mourvedre, Palomino, Muscat & Chasselas (field blend picked in 1 pass). Silky, broad but sinewy, brambly, tobacco-leaf, dark fruit.
Organic, hand-harvested, easy-drinking, food-friendly, German Pinot Noir. This property is solar-powered, no herbicides or pesticides are used in the vineyards, and harvest is done by hand. This Pinot Noir is all bang for the buck.
Reminder: this is just a sampling, there's a lot more on the site and in the shop!
THANKSGIVING-FRIENDLY TASTING LINE-UP
We know, we know, it's way too much info....but some of you ask for this. And then some of you complain about this...you know who you are hahaha.
Florian Fauth is the 5th generation to work this estate in Westhofen, one of the region’s most famous villages, in close proximity to K.P. Keller, the region’s most famous winemaker. Florian’s sister is married to Keller, and the two talk about wine, compare notes, and have similar aesthetics, so it’s no surprise that Florian’s wines share the purity and clarity of Keller’s.
Limestone is key in Rheinhessen, and it’s what is believed to give the wines their glycerin-like viscosity, as well as the flash of acidity that keeps them from being too heavy. The precise balance achieved at Seehof is one of the things that make the wines such a joy to drink. Elektrisch is a crisp, refreshing, tangy, relatively dry (there is some residual sugar) Riesling Kabinett that evokes peaches, honey, and zesty lemon-lime acidity. It’s a perfect pair for savory, spicy, and/or fatty food
From Meursault vines planted in high clay content soil. Racy and fresh, laced with yellow fruit and white flowers. It’s graceful, balanced and dry, with a long, lovely finish. Has aging potential, but can be fully enjoyed in its youth.
Jean Philippe Fichet began as a grower in Merseault in 1981, but he didn’t own his vineyards. He lost his contracts in the early 90s and was forced to begin again from scratch. Fichet's current work is a direct consequence of René Lafon's decision to bottle his Meursault "Clos de la Barre" on its own. For more than a century prior, only the most famous vineyards-the premier crus-were ever bottled individually; everything else was blended into Meursault villages. Lafon's trailblazing not only proved that a lieu-dit (a non-classified vineyard) could make profound wine, it also drew attention to Meursault's incredible soils, which paved the way for the later accomplishments of Jean-Françoise Coche, Jean-Marc Roulot, and René Lafon's son Dominique.
Fichet carried Lafon's revolution to another level and has become a bit of a terroir obsessive, studying “every square inch of earth and stone in his domaine, to make Meursault's purest set of single-climat wines,” according to the importer. Now he’s often on his tractor from dusk ’til dawn tending his series of lieu-dits. He believes wine should reflect its terroir, so most of his productions are from single vineyards. To keep his yields low he practices severe winter pruning, rather than green harvesting. He is patient and gentle with his wines; élevage lasts 18 months, and he employs little new oak or aggressive lees stirring.
Note from Allan Meadows’ Burghound: When I saw the ever-modest Jean-Philippe Fichet, who runs this 7.5ha domaine, in February 2022, he was in the middle of overseeing the reconstruction of his cuverie. Only in this case, the reconstruction was not planned. It was due to a fire that broke out in the wee hours of May 20th, 2021, due to a faulty temperature regulator. He recounted that “our domaine is located directly next to the main road D974 and thankfully there was a boulanger (baker) on his way to work early that morning who noticed the billowing smoke. He called for emergency aid and three squadrons totaling 48 pompiers (firemen) responded immediately. There were 3 pump trucks that poured the equivalent of 200,000 liters per minute on the fire that, according to a drone they had launched to measure the heat, hit 1000°C! This meant that 80% of the water evaporated before it ever hit the fire, so it took a long time to finally put it out. In the end, we were fortunate in that we had fire doors that prevented the fire from progressing so rapidly that it burned the barrels with the 2020 harvest in them. But I still obviously had concerns about either heat or smoke damage, and I spent almost €50000 in analyses for each and every barrel to make sure that the wine inside was clean and undamaged. Remarkably enough, we lost almost nothing in terms of wine though the cuverie itself was almost a complete loss.” Fichet, whom I have known even before I began Burghound, was philosophical about the loss, saying that “yes, there are days when I am quite sad about having to start over basically from scratch at my advancing age. We had insurance but it didn’t cover everything, and our financial cushion isn’t what it was. But when I feel that way, I remind myself that thankfully, no one was hurt and amazingly we saved the harvest. So, we’ll build back better and hopefully, things will work out.” We at Burghound hope so too. I would add that in tasting through the Fichet 2020s, I detected no smoke taint or wines that seemed unduly advanced, indeed a number of them were first-rate, in particular his range of Bourgogne and Meursault villages.
Joiseph is a new-ish estate founded in 2015 by three friends (Luka Zeichmann, Richard Artner, and Xandl Kagl). It started with a tiny vineyard in the village of Jois in Burgenland, Austria’s easternmost and least populous state. The name Joiseph is a playful riff on the name of the village. Joiseph has grown slowly, and has quietly become the talk of Burgenland. They produced only minis