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.
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”.
About the producer:
Álvaro Palacios (a celebrated producer of Priorat) teamed up with his nephew, Ricardo Perez, a Bordeaux trained enologist, to fulfill his early passion for making great old vine wine from the Mencía grape. Pétalos is made from vineyards scattered across Bierzo’s western border and made for early enjoyment.
About the producer:
Bodega Marañones is located in the DO of Viños de Madrid in the sub-zone of San Martín de Valdeiglesias where the Sierra de Gredos meets the Sierra de Guadarrama. Their vineyards stretch from the steep hillsides at the base of the mountains down to gentler slopes near the valley floor – providing them with a variety of terroirs that capture a more Mediterranean expression of the Gredos. Helmed by Fernando Garcia, who together with Dani Landi, are the creative minds behind Comando G, Bodega Marañones is farmed organically and manually with the assistance of mules due to the steep slopes of their vineyards.
About the producer:
Bouchon Family Wines began in the late 19th century when young viticulturist Emile Bouchon left Bordeaux, France for Chile. Today, Julio Bouchon and his children carry on their 4th generation family winemaking tradition in the Maule Valley.
"It's clear by now that Daniel Bouland is one of Beaujolais' major as well as most consistent talents." David Schildknecht, Wine Advocate
"Daniel Bouland is one of the best winemakers in Morgon. Perhaps his profile is not as high as the likes of Lapierre or Foillard, but I think his wines are on the same quality level.” Neal Martin, Vinous Media
“Daniel Bouland is one of my favorite producers in the Beaujolais, and his wines deserve to be much better known. Working with almost seven hectares of predominantly very old vines in Morgon, Chiroubles and Côte de Brouilly, Bouland vinifies with whole bunches, pumping over twice a day and gives his wines a classical maceration of two to three weeks. After pressing, élevage is in foudre and cement tank. Concentrated and succulent, Bouland's wines are beautifully differentiated by site and age gracefully: 2011s from my own cellar are still drinking beautifully. Bouland proudly informed me that he's now using higher-quality corks, so that graceful evolution should be even more regular going forward. He prefers 2018 to 2017, finding the tannins finer, though I like both vintages about equally.” William Kelley, Wine Advocate
“Bouland’s wines may not be as fashionable as the likes of Foillard, Lapierre and Dutraive, but for me they are every bit as compelling—and rather more dependably microbiologically stable. Bouland works with old vines, organically cultivated and low-yielding, in prime lieu-dits within the crus of Morgon, Fleurie and Chiroubles. Vinification and élevage is traditional, eschewing chaptalisation, not to mention more insidious cellar tricks. His hard work issues in sappy, concentrated wines, full of character and seriously cellar-worthy: the 2011s, for example, are beginning to be youthfully approachable but will cruise along for another decade or two with ease. I admire these bottlings for the clarity with which they express their respective terroirs and drink them regularly, the Cuvée Corcelette from old vines in Morgon being my favourite.” William Kelley, Wine Advocate
All of Daniel Bouland’s wines are:
When in the company of thieves, do as they do: take as much as you can get away with in as little time as possible. For the 4th of July, we invite you to do just that: steal from us by taking advantage of some great party drink packages that we’ve put together just for the holiday. Celebrate independently or in social distancing style with fanciful sparkling wine, Champagne, rosé, or one of our killer beer packages. Your guests and your pocketbook will thank you for your thievery!
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