Bourillon Dorleans Vouvray 2015 750ML
Bourillon Dorleans Vouvray 2015 750ML$25.99Add to cart
Bourillon Dorleans Vouvray 2015 750ML
Bourillon Dorleans Vouvray 2015 750ML
Domaine de I’Ecu Granite Muscadet 2015
Domaine de I’Ecu Granite Muscadet 2015$19.99Add to cart
Domaine de I’Ecu Granite Muscadet 2015
Domaine de I’Ecu Granite Muscadet 2015
Domaine de l’Ecu Muscadet Gneiss 2015
Domaine de l’Ecu Muscadet Gneiss 2015$19.99Add to cart
Domaine de l’Ecu Muscadet Gneiss 2015
Domaine de l’Ecu Muscadet Gneiss 2015Guy Bossard Domaine De l’Ecu Muscadet Gneiss is 100% Melon de Bourgogne sourced from a 4 hectare vineyard.
Sub-soil: gneiss
Yield: 45-50 hl/haSoil ploughing and soil scraping. Canopy management.
PRUNING: Simple Guyot.
Orientation of slopes is NORTH WEST. Light soil. Sub-soil: Gneiss.
Production: 555 cases
It is crystal clear and white gold in color with reflections of green. The nose is opulent, rich in white fruits, notes of pear and of the sea. We also notice citrus, hazelnut and mineral notes. The mouth is soft, dense and expressive. The wine is fruity, juicy and intense. A good mouthfeel wth a remarkable balance held by a beautiful vivacity, with aromas of salt, mineral and finally citrus fruits. Invited to the most prestigious tables, this Muscadet will enhance the flavor of fish in sauce or white meat.
rganically 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:
Mussel soup with coriander and orange zest
Savoury tart, duo of “andouille” and monkfish.
Skate with capers and a “beurre noisette”.
Eels and frogs legs “à la provençale”.
Pike, Perch with a “beurre blanc”.
Tuna and courgette Lasagne
Cheeses: Fresh Goats Cheese, Curé Nantais
Review:
“Fresh apple with tangy skin and subtly piquant seed inflections is seemingly suffused with crushed stone. The feel is polished and the finish retains satisfying juiciness and stony grip. Niger had to intervene in tank with sulfur after this started into malolactic. It nonetheless showed well in late July 2016 and was, like the other l’Ecu “geological” bottlings, slated for September 2016 bottling. But I have not yet been able to connect with the finished wine in the US. At this point, I prefer to be conservative with my prognosis of ageability. – David Schildknecht”
– Vinous (May 2017)
Domaine de l’Ecu Muscadet Granite 2017
Domaine de l’Ecu Muscadet Granite 2017$22.99Add to cart
Domaine de l’Ecu Muscadet Granite 2017
Domaine de l’Ecu Muscadet Granite 2017Guy 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
The Domaine de l’Ecu Guy Bossard Estate
The domaine is located in the hamlet of Le Landreau in Sevre et Maine, Muscadet’s best region of production. The family has been producing wine there for 5 generations, but current owner Guy Bossard defies the prevailing view that organic producers can’t make great wine. The estate became organic in 1975, and biodynamic in 1986. Guy Bossard makes his own compost using algae, forest brush and basalt. He produces 3 different cuvees, each masterfully crafted to highlight the expression of the specific soil types.
The Hermine d’Or designation is given to specially selected Cuvees of Muscadet, (tasted blind) that score highly. Hermine d’Or wines are picked for:
1. Typicity – Trueness to type (no oak here).
2. Ageability – The ability to improve in the bottle.
3. Minerality – Classic feature of wines of this region.
This insignia, Hermine d’Or, is as near a guarantee of quality as can be found in the region.
Matt Kramer, the Wine Spectator – My Wines of the Year –
“Ah, my beloved Muscadet always pops up on this list, as I like to buy’em and age’em for upward of a decade. Guy Bossard, the owner-winemaker of Domaine de l’Ecu, is obsessed with Muscadet. His vines and winemaking are fully biodynamic. If Burgundy’s Domaine Leroy made Muscadet, it would be Domaine de l’Ecu. In the classic 2002 vintage, Bossard offered multiple bottlings based on soil types. His Expression de Granit is all about intense minerality; Expression d’Orthogneiss is spicier, richer and denser. Both need 10 years of age. The prices are absurdly low.”
“The gifted, highly regarded Guy Bossard produces serious Muscadets, built to age; fully biodynamic since 1986.” – Anthony Dias Blue’s pocket guide to wine 2006
The Domaine de l’Ecu Guy Bossard Vineyard
Guy Bossard farms 17 hectares (42 acres) entirely using biodynamic methods. The average age of the vines is 45 years.
The wines are fermented “sur lie”, on the yeast, to prevent oxidation and impart full flavor and a slight spritz to the finished product.
Guiberteau Saumur Rouge 2018
Guiberteau Saumur Rouge 2018When a great winegrower recommends you take a look at a fellow vigneron’s wares, our rule of thumb is to go for it… tout suite. Back in 2012 we ended up visiting a young grower in Saumur who was said to be doing something pretty special at his ancestral estate. The tip off was indeed a good one, and we are delighted to represent Domaine Guilbereau in Australia.
Riding the crest of this new wave, Romain Guiberteau has emerged as one of Saumur’s brightest talents. He is the third generation at this Estate and oversees the now organic viticulture as well as all the winemaking responsibilities.
Much like Stéphane Moreau in Chablis, Guiberteau gave up a promising career outside the realm of wine to return to his family’s vineyards (where he was fortunate to inherit an assortment of top-notch, old-vine holdings including some choice parcels in Saumur’s de facto grand cru, Brézé). To date the Domaine is 9.4 hectares in total with 7 hectares in Brézé!
Guiberteau was mentored by local legend Nady Foucault of Clos Rougeard fame, and has been equally inspired by Thierry Germain of Domaine des Roches Neuves. He is also a very good friend of Benjamin Dagueneau, another producer that has influenced his work. The inspiration provided by these great growers, plus the sheer quality of Guiberteau’s brilliant sites, is reflected in his penetrating, intense whites and reds. The whites are some of the most refined and snowflake-pure renditions of Chenin Blanc that we have tasted while the reds take Cab Franc to a rare level of elegance and texture. In short, a profound line up from one of the most exciting of the Loire’s young turks. Surely, at last, a new age of Saumur is upon us!
While the Rougeard influence is most clearly felt in Romain’s richly-fruited single-site red, Les Motelles and the glowing rigour of the Brézé and Clos des Carmes whites, we also expect allot of buzz to surround the two terrific value, ‘entry-point’ Cabernet Franc and Chenin Blanc cuvees. The former, which comes from 50-80 year old vines and is naturally fermented and raised in concrete, is a pure and seductive explosion of high-toned florals and crunchy, red berry and earthy aromas and flavours, all moderated by pollen-textured tannins. The Domaine Blanc hails from 2ha of Chenin grown on limestone-rich soils within Brézé itself and offers drinkers as lucid and fresh a white Loire as anyone could hope; pithy grapefruit and blossom aromas and flavours harmonise with more chalky notes and a thrillingly textured yet taut palate.
