Our blog was created to help make the world of wine and beer easier to understand and fun to navigate. There are a million things to know in this industry, we just want to help you understand the latest news and trends from around the globe. So sit back with your favorite sip and let's go on an adventure.
South Africa is in the midst of a wine renaissance. Gone are the days of tarry Pinotage and insipid, over-cropped Chenin Blanc. The new South Africa has tension, verve, and style to spare as young producers chip fresh regional identities from unforgiving sandstone, granite, and shale. Ent-like old vines are finding contemporary homes, while acres of young vines are planted in wine regions that hardly existed 15 years ago. The shop just received a baboon-load of very exciting South African wines, so let’s take a tour of the wheres-its and wines of the Western Cape.
Just a few miles east of Capetown, Stellenbosch is the most planted wine region in South Africa, with almost 20% of the country’s vineyards. The weather is hot and dry, allowing local vintners to ripen a wide range of varieties with low disease pressure. Cabernet Sauvignon is the most widely planted variety, followed by the aforementioned, much-maligned Pinotage. The blistering heat is moderated by proximity to the ocean, and some vineyard owners are expanding their plantings of white varieties close to the ocean. Mick and Jeanine Craven source their skin contact Pinot Gris from an eastern facing site in Stellenbosch, fermenting it like a red wine in open bins with pump-overs and punch-downs. Pale red in the glass, with hints of cherry and watermelon, this will upend your preconceptions about both South Africa and Pinot Gris.
The Swartland, northwest of Stellenbosch on the western edge of the Cape, was traditionally a wheat-growing country rather than a source for fine wines. The vineyards of the region were rustic and overcropped, with many of the grapes going to co-ops or fortified wine production. Eben Sadie, of Sadie Family Wines, was one of the first winemakers to see the region’s potential, moving there in 1997, and now the Swartland is one of the most important wine regions in South Africa. Sadie’s spicy Rhone reds and complex, old vine whites (check out the Palladius, a blend of almost a dozen different varieties) have become benchmarks for the Swartland, as well as for South Africa as a whole. Old bush vine Chenin blanc is also one of the region’s signatures. Check out the Storm Point Chenin Blanc for a firm, lemony expression, or try the A.A. Badenhorst Secateurs for a richer straw and lanolin bottling that recalls Vouvray.
As South Africa’s warmer regions began to receive acclaim, producers have pushed towards the coast, seeking more marginal maritime climates that extend the growing season and allowing them to focus on cooler climate varieties like Pinot noir and Chardonnay. Hamilton Russel’s founders were among the first to plant the Hemel-en-Aarde Valley (which means heaven and earth) back in the mid-’70s. Today many other producers have followed them to the southern end of the Cape. Pop a bottle of Lelie van Saron Syrah from Natasha Williams for an iron-flecked, darkly fruited spice bomb.
Just north of the Hemel-en-Aarde (to be fair, almost everything is north of there) is the new, hard to pronounce region of Songdagskloof. The soils here have more clay, which slows ripening further. The region has become known for its lean, aromatic Sauvignon Blanc. Trizanne Barnard ferments half of her Songdagskloof Sauvignon blanc on the skins, creating texture and pithiness, while she whole cluster presses the other half for a more traditional white expression. The result has all the citrus lift and phenolic bite of a half-peeled white grapefruit.
Johan “Stompie” Meyer battles elevation, baboon raids, and unforgiving shale soils to craft crunchy, whole cluster, low sulfur Pinot noirs in one of South Africa’s most exciting new regions. His new plantings are cooler and higher than almost any other vineyards in the country, and a snappy acidity and arcing energy pervade his cuvees. His Palmiet is red-fruited and chewy, with black cherry skin and anise seed, while his experimental No SO2 and Carbonic cuvees push the limits of zero-gravity raspberry weightlessness. Elsewhere in the Cape South Coast, Thorne and Daughters Copper Pot Pinot Noir offers one of the finest values we carry, with wild strawberry, black loam, whole bunch sap, and real Pinot typicity for only $26.
Finally, the Bot River is known for minerally white wines that continue to flip the traditional narrative of heavy, ponderous South African wines. The local scrubland known as ‘fynbos’ provides a resinous thyme and pine herbaceousness, not unlike the garrigue of southern France. The Anysbos Disdit White, a blend of 60% Chenin blanc with Roussane and Marsanne, makes the Rhone comparison explicit, with mouthwatering lemon curd, marzipan, orange zest, raw almond, dry honey, and fresh sage. Can’t wait to try some of their goat cheese!
We have been very impressed by the diversity and ingenuity of South Africa’s winemakers. Much like recent revolutions in well-established new world wine regions like Australia and California, The South Africans are willing to stick to orthodoxy and a safe bet. Let’s raise a glass to the whole cluster stompers, the skin contact-ers, and the terroir pioneers. Cheers!
Not-so-hot take alert - Thanksgiving is all about the sides! Every single one of us has a relative who would commit avian war crimes every holiday season, conducting thermonuclear weapons testing on white meat turkey until it shattered in your mouth. These well-intentioned relatives would sacrifice frivolous, decadent concepts like “flavor” and “texture” in favor of a desiccated Norman Rockwell shell that deflated as soon as Uncle Rob got out the electric carving knife. You and your cousins would duel with salad tongs to see who got the only edible bites of dark meat, while the rest of the family choked down slivers of breast meat. The horror…
Luckily, there were side dishes. Casseroles, mashes, stuffing, and dressing (the difference escapes me, but I haven’t brought it up since Aunt Jacky and Uncle Kevin’s tense ceasefire of ‘97), roasted veggies, and gggggrrrraaaaavvvvvvyyyyyy! Nectar of the gods, culinary panacea, restorer of succulence, keeper of the peace, and defender of the realm of Thanksgiving with the family.
There is only one hitch in a wine lover’s buffet of Thanksgiving side beneficence - pairing wine with turkey is a snap (just follow the general rules for roast chicken), but what about the sides? What, besides marshmallows, goes with sweet potatoes? “(“Drowsy” uncle voice) What even is a brussel sprout, really?” Fear not, Thanksgiving drinker, The Thief is here to help! These are some of our favorite side dish pairings with wines that are also all perfect for that roasted bird centerpiece.
Anne-Sophie Dubois Fleurie Les Cocottes 2019
Anne-Sophie Dubois is one of our favorite producers in Beaujolais. Her bright, floral Fleurie, all clean lines and pillowy carbonic texture, with oodles of raspberry and strawberry, is perfect for the ubiquitous side of mashed sweet potatoes or roasted squash. Blend up some roasted squash with coconut milk and red curry paste for a delicious, spicy curried soup that makes a great starter.
Francois Chidaine Touraine Gamay 2019
Chidaine, one of the most inspiring farmers in all of France, produces biodynamic Chenin blanc, Sauvignon blanc, and this Gamay from his no-till, carbon-sequestering vineyards in the Loire. This Gamay is spicier and denser than Dubois’s, with darker fruit and a touch of leafiness that reminds me of a Cabernet Franc from the region. Sausage and Gamay is a classic pairing, so pour this when the sausage and sage stuffing makes it to your plate.
Domaine Sebastien David Hurluberlu Cabernet Franc 2019
Sebastien David’s funky, Coke bottle Cabernet Franc is perfect for anyone who enjoys stuffing version 2.0 - cornbread stuffing. The red and green capsicum notes of Loire Cabernet Franc pair beautifully with the southwest flavors of cornbread stuffing with roasted poblano chiles. The earthy spice and herbaceous tang will also elevate butter-roasted mushrooms with thyme and garlic.
Poderi Cellario E Rosso! NV
Barbera is incredibly versatile on the table, and this bright, natural wine comes in a one Liter bottle, so you’ll have plenty to go around. Barbera’s friendly fruitiness and acidity are perfect for difficult pairings like bitter vegetables. I like to brighten the umami-laden Thanksgiving table with a bright, punchy, raw Tuscan kale salad. Just dress thinly chiffonade-ed kale with lemon juice and olive oil, leave it to marinate and tenderize for a few minutes, then toss with sharp pecorino or parmesan. Serve with pine nuts if you like, or just a second glass of Poderi Cellario Barbera. Extra credit - this wine is perfect if you’re one of those folks who has abandoned turkey altogether in favor of a standing rib roast.
Weninger Blaufrankisch Kirchholz Alte Reben 2015
When in doubt, follow the number one rule of wine and food pairing - if it grows together, serve it together. This biodynamic Blaufrankisch (also known as Lemberger) from far eastern Austria is perfect with bacon-roasted brussels sprouts, roasted beets tossed with cumin seeds, and other eastern European flavors. It is dark and spicy, with cracked black pepper and blackberry coulis that make me think pork or game (maybe wild boar?), if you’re avoiding turkey.
Francois Labet Bourgogne Rouge Vieilles Vignes 2016
Labet’s old vine bottling is an absolute steal, with pretty red fruit and classic Burgundian polish framed by sappy whole cluster tannins and turned earth, like someone in a fancy ball gown or tuxedo who also has calluses on their hands and dirt under their fingernails. The slight stemminess, combined with Burgundy’s affinity for mushrooms, makes this wine ideal for classic green bean casserole. I usually like to make my own mushroom gravy, but I will never sneer at mushroom soup or mix.
As mentioned, all of these wines are awesome with simple salt and pepper roasted turkey (consider spatchcocking it to help the white meat and dark meat cook at the same rate), or deep-fried turkey, or smoked turkey, or flamethrower scorched goose, or confit-ed wild grouse, or whatever fowl you are planning to serve. If you are still thirsty when pie is served, feel free to switch to one of our sticky dessert wines. Port or Banyuls are perfect for pumpkin pie, while Tokaij, sweet German Riesling, or Sauternes are great with orchard fruit desserts like apple pie or Bosc pears poached in white wine. Eat well, drink well, and please be safe this Thanksgiving season. Cheers!
We in the wine industry have a tendency to idolize reclusive winemakers, to lionize the hermit-artists who just want to be left alone with their barrels and bottles. Jacques Reynaud, the former owner of Chateau Rayas in Chateauneuf-du-Pape, was famous for hiding when journalists and importers would come calling, going so far as to crouch into a ditch to avoid an appointment with a famous wine writer. The cellars of Coche-Dury and Domaine de la Romanee-Conti (makers of arguably the greatest white and red Burgundies, respectively) are notoriously difficult to visit. The most famous hill in the Rhone was literally a medieval knight’s hermitage!
Jean-Louis Dutraive, on the other hand, is no shrinking violet. His domaine in the Beaujolais Cru of Fleurie has become a crossroads for visiting wine professionals, winemakers both local and imported and a rotating cast of interns from around the world. His devotion to casse-croute is famous (specially locally made sausages), and any visit to Dutraive’s cellar is bound to include a meal, along with enough Fleurie to float you to Lyon.
Dutraive’s family has been farming the Domaine de la Grand Cour since the early ’70s. The heart of their holding is the Clos de la Grand Cour, a walled vineyard whose vines are now more than 50 years old on average. Jean-Louis took control of the domaine in 1989, slowly fortifying his holdings to the current ~25-acre expanse. All of his estate vineyards have been farmed organically for decades (though they were only certified in 2009), and he incorporates herbal teas as well as plowing with donkeys to further lessen his environmental impact.
Domaine de la Grand Cour’s winemaking is similar to the famous Gang of Four. All of the grapes are hand-picked into small bins before they are refrigerated overnight. The cold grapes are loaded into small cement cuves the following day, covered with CO2, and left to carbonically macerate for 15-30 days. As with other natural Beaujolais producers, there is no addition of sulfur before or during fermentation, and the macerations are rarely touched at all, except for analysis. Dutraive describes his winemaking as “low intervention, high surveillance”, which is similar to other natural producers like Lapierre or Foillard.
Jean-Louis’s wines are as open and friendly as his cellar. Cool carbonic maceration leads to intensely aromatic wines with delicate, filigreed tannins that drink well on release, while also aging remarkably well. Fleurie is known as a lighter, more floral Cru than the more structured wines of Morgon or Moulin-a-Vent (some even believe, wrongly, that this florality is where the village got its name. It is actually named for a Roman general, Floriacum), and Dutraive’s wines take this luminosity to a different level. His Fleuries are often among the appellation’s lightest in color, but they are also some of the most intense, with flower-shop aromas of wet rose petal, violet, and agua de jamaica, and a palate that bursts with fresh red fruits like pomegranate, sour cherry, and wild strawberry. If I had one critique, it would be that they are almost too friendly, too easy to drink. Just what you would expect from one of the wine world’s most gracious hosts.
100% Grape Juice
“Our ideal is to make wine from 100% grape juice.” - Marcel Lapierre
It’s a simple idea: glossy, fragrant wines made from old, low-yielding, organically farmed Gamay vines. Unfined, unchaptalised, unfiltered, with only a sprinkling of sulphur at bottling, if at all. Wine produced solely from grape juice should not be a controversial idea. When you learn the full range of enological powders, potions, and poultices, though, you realize that we take for granted the industrial processes and additives that bring us the majority of the world’s wines.
The systemic use of chemical herbicides and pesticides in the vineyard and additives in the winery began after World War II and accelerated during the ’70s and ’80s. This is the wine world that Marcel Lapierre entered when he took over his familial domaine in the 1970’s. The recipe for Beaujolais was simple then: push yields as high as the Appellation allowed, pick before full ripeness to avoid inclement weather, chaptalise heavily, ferment quickly using selected yeasts, and shovel as much Nouveau into the market as it would take. Lapierre worked this way for several years, growing more and more frustrated with his results. It was not until 1981, when Marcel met Jules Chauvet, that Lapierre Morgon was truly born.
Look at the back of a wine label. There will be a warning about alcohol and sulfites, and very little else. Unlike other food products, wine labels are not required to list ingredients. Chauvet, a chemist, and brilliant taster, convinced Lapierre to set aside his herbicides, yeasts, and table sugar, relying instead on the plow and the microscope. This style of winemaking is sometimes called a la ancienne, or ‘the old way”, and it was said that Lapierre rediscovered the old taste of Morgon. His neighbors took note, and soon producers like Jean Foillard, Guy Breton, and Jean Paul Thévenet (sometimes known as the Gang of Four) began to work in a similar fashion. It was decades before Cru Beaujolais would receive international recognition, but the foundation was laid in Marcel Lapierre’s cellar. To this day, the domaine’s back labels still indicate whether the cuvee was sulfured (“S”) or unsulfured (the highly sought after, infrequently imported “N” bottles).
As I mentioned, it starts with intense, meticulously farmed grapes from some of Morgon’s finest climats (such as Cote du Py). Whole grape clusters are transported to the heavily-muraled winery, where they may chill overnight in a refrigerated truck. They’re then loaded into large wooden fermenters for a long, unsulfured carbonic maceration. Carbonic maceration is a complicated anaerobic enzymatic process; all you really need to know is that this is what gives Cru Beaujolais its beautiful aromatics and silky texture. After 2-4 weeks, the grape clusters are raked out and pressed, producing a low alcohol (~4%) juice called “paradis”. This juice is transferred to barrel or foudre, where it completes alcoholic and secondary fermentation under constant microscopic observation.
These days, it is Marcel Lapierre’s children forking grape clusters and running the microscope. Marcel passed away during the harvest of 2010. His children continue to produce Morgons in the house style that he debuted 40 years ago, and the Gang of Four continues to inspire natural winemakers the world over. Lapierre Morgon is a melange of bright berry intensity, allspice bite, and granitic nervosity, like skipping a wet stone across a raspberry juice pond in mid-fall; a true benchmark in the world of grape juice.
“Nobody’s wines taste like Marcel Lapierre’s. He is the source of a whole new school of winemaking, turning the hands of time back to wine the way Mother Nature envisioned it. Tasting it can change the way you taste wine.”
- Kermit Lynch, American importer for Marcel Lapierre and the Gang of Four
Familiar grapes with unfamiliar names. Autochthonous varieties with even more difficult names. Is this an alpine, mountainous paradise? Is it a beach bum’s island delight? French? Italian? Something else all its own? Corsica is like one of those scrambled optical illusions that resolves itself into a familiar image if you stare at it long enough. I know what to expect from a Chianti or Brunello, but a Niellucciu? Inform me that it’s just a local clone of Sangiovese though, and the picture comes into focus. Yeah, this herby, red-fruited, leathery wine is exactly what I would expect from someone growing Sangiovese on a windswept granite spire in the middle of the Mediterranean.
“I first set foot on the island in 1980. I remember looking down from the airplane window seeing alpine forest and lakes and thinking, uh oh, I got on the wrong plane. Then suddenly I was looking down into the beautiful waters of the Mediterranean. Corsica is a small, impossibly tall island, the tail of the Alp chain rising out of the blue sea.” - Kermit Lynch
First, some orientation. If you sailed a ship directly east from the Italian coast near Rome, you would run smack dab into Corsica. It sits just to the north of Sardinia, and southeast of Marseille and Monaco. The ancient Greeks called it The Land of Sirens, and the cliffs of southern Corsica surely smashed more than their share of boats during antiquity. The island is battered by the famous mistral winds of southern France and the scirocco from northern Africa. Between the winds and poor soils of granite or limestone, Corsica is about as inhospitable as a Mediterranean island paradise gets, a major boon for the local wine industry. As we know, grapes love a challenge.
Much of Corsica’s history is Italian. It was ruled by the Republic of Genoa from the 13th century until the 18th, when it was unceremoniously sold to the French to pay off debts. While Emperor Napoleon was Corsican, most modern-day Corsicans have a strong independent streak. All of the island’s signs are written in native Corsican as well as French (often with the French translation scratched out), and nationalist identity has led to conflict in the past.
This French-Italian blend (with a healthy balance of Corsican distinctiveness) is reflected in the local grape varieties.
● Vermentinu - the local name for Vermentino. Also known as Pigato in Liguria or Rolle in the south of France, this white varietal produces some of Corsica’s finest wines. Expect lemony citrus, white flowers, resinous bite, and a distinct saltiness.
● Bianco Gentile - An aromatic, dense white, this variety almost went extinct before Antoine Arena propagated cuttings from the last remaining vineyard. Honey, chamomile, and chalk are classic notes.
● Niellucciu - meaning “little black”, this local clone of Sangiovese made its way to Corsica from Italy during the Middle Ages. As previously mentioned, you’ll find red cherry fruit, leather, and a dusty herbaceousness similar to the garrigue of the southern Rhone and Provence, known locally as maquis (wild myrtle, fennel, immortelle, and juniper bush).
● Sciaccarello - another local red variety that is known for its peppery spice and intense herbaceousness. Commonly used in rose production, though more quality producers are vinifying it as red wine.
Corsica has a long viticultural history (I have read that it once had more acres of vineyard planted than Bordeaux), and recently the quality and availability of the wines has exploded. The Arena family, currently our favorite producers on the island, has been instrumental in the advancement of local wine production, while staying firmly rooted in Corsica’s layered history.
Antoine Arena is the godfather of modern Corsica. His organically farmed wines, especially his whites, show precision, density, and a tremendous capacity for aging. As he has stepped away from the business, he has ceded more and more of his vineyards to the next generation, splitting his domaine between his three heirs. Antoine-Marie Arena, fresh from several winemaking apprenticeships on the french mainland, has inherited several of his father’s best plots of Vermentinu, Niellucciu, and Bianco Gentile. His viticulture and winemaking mirrors his father’s: organic vineyards (including some biodynamics) with plowed soils and natural manure, long native ferments, and bottling with minimal sulfur or filtration. These wines are fresh, sappy, and structured, perfect for local delicacies like fresh goat cheese, wild boar, or lamb. I wouldn’t be surprised if they called you, time and again, back to Corsica.
This industry has many fantastic winemakers, individuals with the technical expertise to wring fantastic wine from average raw materials. There are far fewer great wine thinkers, vignerons who advance their craft with their minds as well as their barrels. Eric Texier is one of my absolute favorite wine thinkers, and like his Macconais mentor Jean-Marie Guffens, he is not at all afraid to say what he thinks, regardless of orthodoxy or offense.
Texier came to winemaking later in life than some, originally working as a nuclear engineer after a childhood in Bordeaux. After an abrupt career shift and a stage with the aforementioned Jean-Marie Guffens, Texier established his domaine in 1995. At the start, his business was entirely negociant, with rented parcels throughout the Rhône in Côte Rôtie, Condrieu, and Chateauneuf-du-Pape. Eric was later able to purchase vines in the forgotten appellations of Brézème and Saint Julien-Saint Alban, in the Ardeche. The Ardeche is the southernmost section of the northern Rhône. It shares the continental climate of Cornas, Hermitage, and Côte Rôtie, but where those terroirs are defined by granite and schist, Brézème is unique in the northern Rhone in having limestone soils. Brézème was considered the equal of Hermitage well into the 19th century, but the twin devastation of phylloxera and mildew meant that less than 10 acres of Brézème was still planted by the time Texier rediscovered it. Little did Eric know, those few acres held a viticultural treasure.
“It is not a variety. It is a name that has been given two different varieties, being different group of plants grown in different valleys, different villages, by different growers but all fitting more or less in the same characteristics. These same groups were sometimes called Serine, sometimes Syrah, Ciras, Petite Serine etc, while Petite Serine or Serine may have been used in some places to describe slightly different varieties, coming from cousin or parent plants and then developed into making their own varieties. The name Syrah includes all these different plants that fit in its description. Same can be said of Pinot and many other varieties. Serine is neither a clone since it's not a single individual but a family of plants. So, Serine isn't Syrah either, but fits in the big family of Syrah.” - Martin Texier, Eric’s son
Texier’s vineyard in Brézème held less than 2 acres of old vine Serine that was planted in the 1930s, before the availability of homogenous clonal material. These loose clustered, low yielding vines are sought out by Stephane Ogier, Yves Gangloff, Jean-Michel Stephan, and other top producers in the northern Rhône because of the intensely aromatic wines they produce. Texier’s work in the vineyard is some of the most progressive in all of France. Inspired by the no-till, polycultural approaches of Masanobu Fukuoka, Bill Mollison, and Didier Barroulliet (the retired former owner of Clos Roche Blanche, one of the finest organic domaines in the Loire), Eric has been certified organic from the beginning and has incorporated biodynamic techniques (he was once certified, though no longer) for the last 20 years. In true Texier style, he does not hold back when discussing his vineyard bugaboos.
“I do my best to never have to use the three things that I find the most intrusive in organic and biodynamic agriculture:
-Plowing (in between rows or at the root)
-Copper (Mildew, Black Rot)
Texier tries to intervene as little as possible in the vineyard (and cellar, but we’ll get to that in a minute). He limits tillage to preserve humus and fungal networks and refuses to introduce animal manure for fertilizer. “The idea is not to bring any more organic compounds from outside.” “The less I touch, the better it is for the soil. This is what I believe.” “It's not strictly that I don't plow. Let's say that I avoid plowing, and each time I have to plow for whatever reason, I know that I'm doing harm to the soil.”
Texier’s winemaking mirrors his hands-off viticulture. Inspired by the wines of Marcel Juge and Noel Verset in Cornas, and Marius Gentaz-Dervieux in Côte Rôtie, his reds are 100% whole cluster, and all of Texier’s wines are fermented with native yeasts. When asked in an interview how he manages his native ferments, he simply replied that he “has a very good microscope.” He uses a wooden clamp to keep the fermenting cap submerged, avoiding classical extraction techniques like punch downs or pump overs. His Brézème Vieille Vignes Serine had a short, unsulphured maceration of 5-7 days under the submerged cap, then was gently pressed to old foudres, where it rested for 3 years before bottling with no SO2. The aromatic lift of Serine is in full effect, with bright cherry and stone fruit, smoked meat, and subtle stemmy herbaceousness that reminds me of fresh peppermint. Texier’s wines, like the man himself, are simultaneously thoughtful and confrontational. They make you sit up and pay attention.
“As growers, we have to go much further than organic growing (in fact pre-1950’s agriculture) or biodynamy (which is not much better than organic growing, at least when considered in today’s actual practice). We have to face the question that people like Masanobu Fukuoka, Bill Mollisson, Miguel Altieri, Marc Bonfils raised at the same time, during the 1970s, on all continents, which is, can we compose with nature instead of fighting against it?” - Eric Texier from “A taste of Petrol” (please, if you would like to learn more, look up this blog post. Texier succinctly critiques the fossil fuel and energy-intensive practices common within the natural wine movement, from diesel-hungry tillage to cold carbonic maceration. Worth a read.)
100% Syrah. Brézème captured Eric's imagination as this once notorious appellation, rivaling the status of Hermitage, had dwindled to one hectare under vine by 1961. Located on the east bank at the southernmost tip of the Northern Rhône with clay-limestone soils, the area has a unique microclimate resulting from the cooling influence of the Vercors Massif and an altitude of 300 metres. Eric's annual production is around 20,000 bottles in total.
100% Syrah. From a tiny parcel of 60-70-year-old non-clonal Syrah, located in Brézème on a steep south-facing slope comprised of limestone soils, the grapes are hand-harvested and then whole-cluster fermented in concrete tanks with a one-week maceration without pigeage, before aging for 30 months in old demi-muids and bottled sans-soufre.
Tim Doyle is a true iconoclast of the Walla Walla wine scene. I have yet to come across another winemaker in the valley who thinks about and makes wine with his heady, scientific attention to detail and form while maintaining such a modest and quiet demeanor. His youthful project, Marginalia Winery, produces only a handful of bottlings that upend the norm of what is produced in our area and we are incredibly proud to represent them here at The Thief. Perfect for pairing with a variety of autumnal dishes, we welcome you to get adventurous this week with Walla Walla wines and put Marginalia on the table!
Tim splits his time between his winemaking passion and his job as a professor at Whitman College(ancient philosophy and foundations of mathematics), as well as being a husband and father. His commitment to minimal intervention, brainy, somewhat natural wine is a beautiful thing to witness – and it may get you into an epically detailed conversation on the world of wine if that’s what you come looking for. Most of all, however, his wines are delicious, incredibly fun, and worth exploring. We hope you will think so too!
In Tim’s own words: “Lighter red wines and amber wines are not accidental points of focus for Marginalia. I work primarily with these styles of wine because I think they taste good with the foods I tend to eat: rustic breads, strongly flavored vegetables, salty cheeses, olives, lots of herbs and garlic, umbellifer spices, and glugs of olive oil. The wines taste good on their own too, but the real test of a wine is whether it makes a simple meal into a memorable one”.
“The 47-hectare family estate is surely one of the finest Sancerre producers.”
– The Wine Advocate
There is a paucity of famous Sauvignon Blanc vineyards in the world. Perhaps it’s the ephemeral nature of most Sauvignon Blancs (more a thirst-quenching alternative to water than profound vinous experience), but besides Monts Damnes in Sancerre, Dagueneau’s various Pouilly Fumes, and Mondavi’s I Block in Napa Valley, I can’t really think of any. Domaine Vacheron, one of the finest domaines in Sancerre (which means they know a thing or two about Sauvignon blanc), is trying to change that.
Sancerre is a bit of an odd duck when compared to the rest of the Loire. It sits at the eastern edge of the Loire, much closer to Chablis and Burgundy than to Nantes and Muscadet. Before the twin scourges of phylloxera and powdery mildew, the majority of Sancerre’s wine production was red wine based on Pinot noir (with some obscure local varieties blended in for good measure). A parched Parisien bistro community, desperate for a quaffable white to accompany platters of moules frites, led to extensive replanting with vigorous, vivacious Sauvignon blanc. Nowadays, Sancerre is more of a brand than an appellation, a region that produces wines that are… ummm… cold, and…. ummm… wet?
Domaine Vacheron is upending the mediocrity of generic Sancerre by taking their cues from the monopoles and climats of their Burgundian neighbors. In addition to biodynamic viticulture and much longer elevage than the average Sancerre domaine, Vacheron now vinifies 8 different single vineyard cuvees (6 white, 2 red). We have secured allocations of five of those unique wines. A note - Domaine Vacheron lies in the silica rich “silex” soils that are common in the eastern part of Sancerre. While some of their holdings contain limestone, they are best known for their siliceous vineyard (much like Didier Dagueneau). From the importer -
● A full south-facing vineyard. ‘Les Romains’ was one of the domaine’s first ‘single-vineyard’ bottlings (the first vintage was 1997). Pure flint (silex) soils, rich in fossilized material; such soils contribute a minerality and smokiness to the wine.
● A south-facing vineyard, on a plateau. The topsoil of ‘Chambrates’ is poor, a combination of clay and white stones, pieces of decomposed, shattered limestone (from the Jurassic geological era). Vine roots are trained to reach down to the chalky limestone “mother rock” subsoils, a source of minerals and nutrients that the winemakers believe gives a “particular edge” to the wine’s aromas and flavors.
● ‘Paradis’ faces full south, on a steep hillside. Topsoils are stony and poor; subsoils are pure chalk “mother rock.” The family has trained vines’ roots specifically to reach deep into the subsoil.
● A selection of fruit from vines in the ‘Guigne-Chevres’ vineyard, located not far from ‘Les Romains.’ A northeast-facing vineyard; very windy, which causes vines to grow close to the ground. Soils combine flint (silex) with red clay and limestone.
● Le Pave - An east-facing, five-acre vineyard, planted by the family in 1990, on marl (limestone-clay) soils.
Domaine Vacheron has consistently produced some of the most profound and longest-lived examples of Sauvignon blanc (and Pinot noir, for that matter) that can be found anywhere in France. Long known for their sensitive viticulture, the domaine became one of the first in the region to convert to biodynamics (2004). Now under the steady guidance of cousins Jean-Dominique and Jean-Laurent Vacheron, the domaine has continued its house style with hand-picked fruit, low yields, and native yeast fermentation, followed by aging in Stockinger foudres or barrique. Many of the wines are bottled unfiltered after a year in foudre, a rarity for a region beholden to a market that demands fast turn-around. The Vacherons will not be rushed in their quest to explore and expand the notions of terroir in Sancerre.
Nero d’Avola, the dark, chewy, Syrah-esque grape of Sicily is lightened by the floral grace of Frappato in this blend from Sicily’s only DOCG. Organically grown, this may be the ultimate mid-week pizza wine.
Speaking of Syrah (and I will, at length, if you don’t stop me), this peppery, funky northern Rhone example is textbook. The Combier’s were one of the first families in the region to convert to organics. Perfect for braised lamb (dutch oven sold separately).
Rich, savory, and slightly fizzy, Freisa defies expectations. Flavors of blackberry, red currant, and hints of tar make this a fantastic pairing for a charcuterie and cheese board because just because it has cooled down doesn’t mean you always want to have the oven going.
100% Petit Verdot? From the Languedoc? Yes, and a delicious one at that. The sun in the south of France is perfect for ripening the notoriously late-to-harvest Petit Verdot. This one has red and blue fruit with pretty florality and a licorice root core that makes me think of pork with grill marks.
The spicy red blends of the Languedoc are great with braises, stews, and frosted windows. This is 50% Grenache, 30% Syrah, and 20% Cinsault, organically grown, and fermented/aged in concrete tanks, reserving a purity that new oak would simply cover. Thyme roasted squash (and maybe a pigeon. People eat pigeons, right?) would bring the wild herb garrigue of Provence right to your kitchen.
Cabernet Franc always makes me think of fall. It often smells like dried, fallen leaves and warming spices. This blend of 70% Cabernet Franc and 30% Merlot was aged in amphora and older barrels. Roast a chicken. A whole one. Trust me. You need bones for gravy, and it’s fall.
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