 |
|
February Wine Club Wines
PLAIMONT PRODUCTEURS
MAESTRIA
MADIRAN, FRANCE
THE VINEYARDS
Monks planted the region’s first vineyards during the Roman Empire. In the early 1970s a handful of like-minded winegrowers led by
André Dubosc took up the challenge of restoring the rich heritage to the wines of this region. Their approach was grounded on certain
basic principles: Respect for traditional practices along with research and innovation, the preservation of regional heritage for the future
generations and a commitment to maintaining the social fabric of their rural communities by helping young winegrowers. In 1979,
the members of the cooperative wineries of Plaisance, Aignan and Saint-Mont joined together to found Producteurs Plaimont in Saint-Mont.
WINEMAKER: Olivier Bourdet-Pees
APPELLATION: Madiran, France A.O.C.
VARIETALS: 70% Tannat and 25% Cabernet Sauvignon, 5% Cabernet Franc
AGING: 12 months of barrel aging
CRITICAL ACCLAIM: “Bronze Star” ~ Doug Frost MS, MW
THE GRAPES OF MADIRAN:
Tannat: A deep purple red, it produces aromas of dark stone, fruit and endows the blends with backbone and structure. Its wines are
big and rich, with a very long finish. Cabernet Sauvignon: Normally this grape receives top billing, but in this blend the Cabernet
Sauvignon is used to soften the Tannat and increase the complexity of the final blend by adding freshness of cassis and red berry aromas
and spice notes to the wine. Cabernet Franc: Spicy in aromas with notes of white pepper and violet, Cabernet Franc is a delightful
medium-bodied addition to the final blend that softens the blend and adds blueberry and flavors aromas with floral accents.
TASTING NOTES:
Deep purple hue with a glint of cherry red. Fresh, elegant aromas of blackcurrant and blackberry. The first impression is an impactful
burst of mouth-filling flavors. Then, the wine slowly unfolds itself to showcase fleshy and smooth flavors of dark red fruits with long
enticing hints of soft spices on the finish. Get ready for an impressive introduction to Tannat.
PLAIMONT PRODUCTEURS
LES VIGNES RETROUVEES BLANC
A.O.C. SAINT MONT, FRANCE
THE VINEYARDS:
Situated halfway between the Atlantic Ocean in the West, and the Pyrénées Mountains in the South, the vineyards lie on both sides
of the Adour Valley, with cold nights and hot days providing a natural acidity to the local white grapes, such as Colombard, Sauvignon Blanc,
Gros Manseng and Petit Manseng. In the 1970s a group of vineyard owners in the region came together under the leadership of André Dubosc, with
the mission of introducing modern winemaking techniques to guarantee the revival of ancient grape varieties, indigenous to the region of Saint
Mont, which had almost disappeared. The name “Les Vignes Retrouvées” means “The Rediscovered Vines,” recalling the ancient traditions of the
region’s historic past.
WINEMAKER: Christine Cabri
APPELLATION: A.O.C. Saint Mont, France
VARIETALS: 60% Gros Manseng, 20% Petit Courbu, 20% Arrufiac
AGING: In stainless steel on the lees for three months before bottling.
ANALYSIS: 13% alcohol
CRITICAL ACCLAIM: “Bronze Star” ~ Doug Frost MS, MW
THE GRAPES OF SAINT MONT:
Gros Manseng. Pale yellow, very clear with a hint of green, both have a light nose, lively and fresh. In the mouth,
they give the wines structure, providing body and framework as well as liveliness. Petit Courbu. This pale-colored
grape is aromatic, perfuming a wine with delicate yet powerful floral aromas combined with smells of well-ripened
fruit. In the mouth it makes for a forceful wine with ample roundness and length. Arrufiac. A clear pale yellow, it
has light, fresh aromas, flowery and harmonious. On the palate it possesses softness and finesse.
TASTING NOTES:
“Unless you have spent any length of time in South West France it is unlikely that you have had the pleasure of being introduced to
the uniquely delicious wines of the region. Here ancient varietals have a long history of being cultivated for local consumption in a
style that exhibits citrus aromas that lead to rich and round flavors of melon, peach and with subtle vanilla accents. If you really want
to enjoy this wine, serve with a spinach salad with warm goat cheese.”
BRONZE STAR — Doug Frost, MS, MW
SIEUR D’ARQUES
TERROIR DE VIGNE
ET DE TRUFFE ROUGE
AOC LIMOUX, FRANCE
THE VINEYARDS:
In Limoux, south of the medieval city of Carcassonne, in the foothills of the Pyrénées, lies the terroir endowed with a sunny,
temperate climate as well as a soil rich in limestone. Here the grapes ripen slowly, preserving the balance between freshness and
fruity aromas. This terroir is also ideal for the cultivation of one of the most rare, precious things in the world: the truffle. This
rare mushroom, renowned for its strong, delicate aroma is highly sought after by food lovers who call it the “black diamond.” With their
Terroir de Vigne et de Truffe wines, les Vignerons du Sieur d’Arques have perfected a subtle marriage of food and wine, their know-how and
the richness of their terroir, a genuine gastronomical and cultural center.
WINEMAKER: Laurent Mingaud
APPELLATION: A.O.C. Limoux, France
VARIETALS: 50% Merlot, 20% blend of Cabernet Sauvignon and Cabernet Franc, 20% Syrah and 10% Grenache
AGING: 70% in French oak (50% new, 50% once used), 30% stainless steel
CRITICAL ACCLAIM: Silver Medal 2010 Los Angeles International Wine & Spirits Awards
WINEMAKING:
Made from a blend of exclusively handpicked Merlot, Grenache, Cabernet Sauvignon and Syrah grapes, this wine embodies
the characteristic aromas of the terroir, dominated by truffle oaks and vineyards. Only the finest grapes are selected to
express themselves in this wine. The wines undergo an extended cold soak to extract subtle color, but expressive fruit
aromas. The grapes are all vinified separately to preserve their natural characteristics prior to blending. Once completed
the finished wines are blended; 35 percent of the wine goes into brand-new French oak barrels; 35 percent into once-used barrels
from the previous vintage; 30 percent of the wine will remain aged in stainless steel tanks to preserve the acidity and
freshness of the wine. The result is wine with tremendous character and elegance.
TASTING NOTES:
Not only are the locals privileged enough to enjoy these rare treasures in their cuisine, but they are also blessed with great
vineyards as well. The tasty flavors of candied dark fruit, cherry, vanilla and spices make a great pairing to mushroom- and
truffle-themed dishes. Head directly to the store to grab everything you need to make braised short ribs served over mushroom
risotto drizzled with truffle oil.
|
|
|