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Jacky Blisson

Education Reviews Wines

IT IS WORTH PAYING MORE?

Romanee-Conti bottles

In one of Hugh Johnson’s fabulous books, he advocates buying ageworthy wines by the case, so that bottles can be opened periodically, over the span of their recommended drinking life, to see how they evolve. Until recently, I would have judged this very sound advice indeed.

However, at least where Burgundy and Bordeaux are concerned, this just isn’t feasible for the average wine lover anymore. Even the most diehard fans of these classic cellar stockers are pulling back on bulk purchases. The wines have simply become too expensive for all but the world’s uber-wealthy.

With so many new, premium wines and wine regions popping up all over the globe, you might wonder how this is possible? Surely the increase in fine wine supply would equate to lower prices? Not so! Why is this? The reasons are manifold…

The cult of the wine critic in the 1990s and early 2000s led to certain wines developping such star power that well-to-do collecters, savvy wine traders and affluent status seekers flocked to them, driving prices ever higher. Massive economic growth in China from 2005 onward led to rash of seemingly overnight millionaires. Investments in luxury goods, including Grand Cru Bordeaux, ensued at an impressive pace. In Burgundy, a similar phenomenon occurred, and was compounded by regular poor harvests, and the scarce volumes of this comparably small vineyard region.

The cult of the wine critic in the 1990s and early 2000s led to certain wines to develop such star power … driving prices ever higher.

A 2011 Fortune article details the meteoric price escalation over the past 25 years, notably in Bordeaux. A bottle of Château Lafite Rotschild 1982 was listed at 84$ US in a 1986 fine wine catalogue, whereas the 2008 vintage came out at a whopping 1800$.  Likewise, a Joseph Drouhin Echezeaux Grand Cru 1983 was on offer at 30$. The 2015 vintage sells for an average of 205$ US on price comparison sites like Wine Searcher.

Have these wines reached such lofty prices, that they now cost more than they are worth? Many in the wine trade would respond with a resounding YES! Retailers from the US and UK have tried various tactics in recent years from lobbying growers’ associations to boycotting purchasing to get the top estates in Bordeaux to bring down their prices.

In my opinion, the question of quality-price ratio is a deeply personal one. I would never spend upwards of 3000$ on a purse because it is adorned with crisscrossed LVs. However, many would argue superior craftsmanship, or simply the pleasure of owning an iconic item, to validate their purchase.

On the other hand, I have no qualms shelling out thousands of dollars on world-wide travel, and will happily pay ten times the price of a local bus for the convenience of jumping in a cab on a rainy day.

Perhaps the most difficult aspect of fine wine purchasing is the hit-and-miss nature of it all. While the top estates still produce excellent wines in poor vintages, they are not a patch on their counter parts in fine growing years. The buyer therefore needs to arm themselves with at least basic vintage information. Prices do drop marginally in poor vintages (at least in Bordeaux), but rarely in line with the quality difference.

Perhaps the most difficult aspect of fine wine purchasing is the hit-and-miss nature of it all.

Wine is a living thing, that evolves in bottle. Sometimes for the better, and sometimes for the drastically worse. It can be affected by cork taint, and smell sharply of wet cardboard. It can go through a “dumb period” early in its cellaring, whereby the aromatics are muted and the palate so firm as to give little pleasure. It can also age more rapidly than expected, appearing dried out; lacking in fruit and glycerol.

You just never know what you are going to get.

So why do oenophiles still clamour after these insanely priced, potentially disappointing luxury wines? Simply put, because when they are good, they are like nothing you have ever tasted before. A truly fine Mazis-Chambertin Grand Cru, at the height of its ageing curve, is so complex, so elegant, so powerful and yet silky on the palate that you feel the sensations continue to play across your tongue long after you have swallowed. The experience bears no ressemblance to that pleasant, fruity 50$ Pinot Noir you carafed last week-end.

The same can be said for the top châteaux in Bordeaux, though you need to wait a little longer for the powerful Cabernet Sauvignon tannins to mellow. In their prime, these beauties offer a level of finesse, of balance and of sensuality, that is just incomparable with their more affordable brethren.

…when they are good, they are like nothing you have ever tasted before…

Whether you are able or willing to part with a chunk of your savings to have such an experience is up to you. With a little luck, you can find a generous sponsor or befriend someone in the wine trade with good connections! This has always been my modus operandi. I haven’t tasted a Romanée-Conti yet…but remain ever hopeful.

 

Producers Reviews

PRODUCER PROFILE – DOMAINE QUEYLUS

Domaine Queylus - sorting table
Photo credits: Domaine Queylus

If you have been following my blog for any length of time, you will know that I come from a family of unabashed wine snobs. Our saving grace, and the reasons we still have any friends willing to imbibe with us, is our ability to revise our initial judgement calls.

Through out my childhood, my parents hosted an annual mulled wine party, and their well-mannered guests always came bearing gifts. I still remember my father snickering at bottles of Niagara wine received in the 1990s. They went into the “cooking wine” stock without a backward glance.

I was therefore duly shocked when, on a visit home from Burgundy 10 years later, he served me a Château des Charmes Chardonnay, declaring it ‘not half bad’.  And he was right.

It wasn’t until 2009 however that I made my first visit to the vineyards of Niagara. The company I was then working for in Gigondas had just merged with the large Burgundian négociant firm: Boisset, and my new colleagues insisted that I visit their Ontario estate: Le Clos Jordanne.

I will admit that I went into the visit with low expectations. Our appointment was for early afternoon, and we had tasted some pretty green, over oaked wines over the course of the morning. Pulling up outside a glorified shed made of corrugated iron did little to assuage my doubts. However, just 2 or 3 barrels in to our tasting, my opinion was radically altered. Here was elegant, expressive, balanced Pinot Noir that could ably hold its own on the world stage.

And I was far from the only enthusiast.

A group of friends and wine lovers from Québec were also following the successes of the Clos Jordanne, and its talented, Québecois winemaker Thomas Bachelder, with interest. So much so that they decided to pool their resources and purchase a 10-hectare orchard in 2006 at a site near Beamsville in the Lincoln Lakeshore appellation.

Armed with the knowledge that the choices made when preparing to plant a vineyard will dictate the quality produced for years to come, this band of brothers pulled out all the stops. Internationally renowned vineyard consultant Alain Sutre was called in to perform detailed soil analyses; to determine what to plant and where.

Though the project was intially set to be dedicated to Pinot Noir, the variable soils called for greater diversification. A pocket of heavy blue clay, similar to that found in Pomerol, was planted to Merlot. A cooler site, near the lake, was given over to Chardonnay.

Thomas Bachelder left the Clos Jordanne, and joined the Queylus team early on, as consultant, head winemaker and estate manager. He brought with him a wealth of experience and an uncompromising ambition to craft balanced, elegant wines in tribute to his years in Burgundy, though with a clear sense of Niagara terroir.

Today, the estate consists of 16 hectares spread across three appellations: the intial plot at Lincoln Lakeshore near Beamsville, Twenty Mile Bench near Jordan, and Vinemount Ridge in St Ann’s.

Over a sumptuous lunch at the always fantastic La Chronique restaurant in Montréal, I had the opportunity to taste the 2011, 2012 and 2013 Pinot Noirs from each of the three tiers of Domaine Queylus’ range. Much like in Burgundy, Queylus has segmented their wines into a Villages level (called “Tradition”), and Premier Cru level (“Réserve”) and a Grand Cru bottling (“Grande Réserve”).

My notes as follows:

(What do VW, PW and LW mean?  Click on my wine scoring system to find out)

   

Pinot Noir Tradition 2013 – 89pts. PW

Fragrant red berrry and cranberry notes on the nose, underscored by hints of white pepper. Lovely balance of crisp acidity, medium body and tangy, just ripe fruit flavours. Silky tannins. Easy drinking and fresh.

Where to buy: LCBO (29.95$), SAQ (31.00$)

Pinot Noir Tradition 2014 – 88pts. PW

Moderately intense red cherry, red berry and eucalyptus notes on the nose. Firmer and fuller bodied than the 2013, with a tightly knit structure and somewhat chewy tannins. Subtle cedar, spice notes linger on the finish.

Where to buy: coming summer 2017

Pinot Noir Réserve 2011 – 93pts. LW

I particularly like this vintage for its lightness of body, purity of fruit and freshness. Local growers might not agree however, given the challenges the poor growing season weather presented, and the heavy sorting that quality-minded estates like Queylus were obliged to undertake.

The nose is initially quite subdued, but shows lovely complexity upon aeration, with pretty raspberry, red cherry, floral, spice and tea leaf notes. Silky on the palate, with vibrant acidity and bright fruit flavours. The finish is long and layered, with well integrated oak and lovely fruit.

Where to buy: stocks running low, enquire in stores

Pinot Noir Réserve 2013 – 94pts. LW

Intriguing aromas of red cherry, red berry, musc and potpourri abound on the nose. The palate is crip, full bodied and firm, with an attractive velvetty texture and concentrated red berry flavours. Moderately chewy, yet ripe tannins frame the finish. Spicy, toasted oak lends further complexity on the long finish. Good, mid-term cellaring potential.

Where to buy: SAQ (47.25$), LCBO (coming soon)

Pinot Noir Grande Réserve 2011 – 93pts. LW

Elegant notes of violets, red cherries, dark fruits and a hint of white pepper define the nose. This fresh, medium bodied cuvée is moderately firm, with fine grained tannins and highly concentrated fruit flavours, with underlying savoury nuances. Vibrant, lifted finish. Ready to drink.

Where to buy: 1st vintage for the Grande Réserve tier; likely out of stock. Enquire with domaine.

Pinot Noir Grande Réserve 2012 – 94pts. LW

A riper, richer vintage than the 2011 or 2013, this 2012 Grande Réserve features sweet spice, stewed strawberry, ripe red cherries and subtle earthy notes on the nose. Full bodied and fleshy on the palate, with intense candied red fruit and oaked flavours (cedar/ spice). Quite tannic and taut on the finish, this vintage needs time in cellar to unwind.

Where to buy: SAQ (62.50$), LCBO (60.00$)

Pinot Noir Grande Réserve 2013 – 95pts. LW

A beautifully balanced, lovely wine all around. Just ripe strawberry and raspberry aromas are enhanced by chalky minerality and subtle tomato leaf nuances. Bright acidity lifts the firm structure and fine grained texture. Wonderfully vibrant, juicy fruit flavours play across the mid-palate and linger long on the layered finish. Great oak integration. Superior ageing potential. Bravo!

Where to buy: SAQ (set for an August 2017 release), LCBO (coming soon)

Cabernet Franc/ Merlot Réserve 2012 – 90pts. PW

Classic Cabernet Franc aromatics of bell pepper and just ripe raspberries feature on the nose, with deeper, riper cassis notes developping upon aeration. Fresh, full bodied and moderately fleshy across the mid-palate. Needs some time for the oak flavours to fully integrate. Highly drinkable.

Where to buy: SAQ (37.00$)

Education Life

OUR BLIND LOVE AFFAIR WITH ORGANIC WINES

Châteauneuf du Pape vineyard soil
Photo credit: Jasper Van Berkel

When I was a kid, it wasn’t uncommon to see people throw bags of leftover McDonald’s wrappers out of their car windows on the highway. Recycling was a new and little understood concept. And we regularly left the tap running while we brushed our teeth or did the dishes.

We would never have spend good money on bruised, mis-shapen produce or sprung 5$ more to ensure that our meat was grass-fed and hormone-free.

How times have changed.

I often find it curious how we as a society swing from one extreme to another before finally reaching a middle ground.  Today’s eco-conscience, Western consumers are increasingly dogmatic in their quest for organic goods. They spend the extra time and money to procure them, and pat themselves on the back for their efforts. I should know. I am one of them.

Do you sense a vaguely sarcastic tone? Oh, it’s there alright. For, what is often lacking in this right-minded behaviour is a sense of critical thinking. It is a drastic over simplification to assume that a product is truly environmentally friendly because it has “organic” stamped on it.

It is a drastic over simplification to assume that a product is truly environmentally friendly because it has “organic” stamped on it.

How good for the planet are organic bananas, wrapped in a plastic containers, flown up from Central America? Sure, you could argue that they beat the same fruit sprayed with pesticides that kill the soil and surrounding flora and fauna…but again, there is more to the debate than this.

I regularly hear wine lovers and professionals alike enthuse about a winery, citing its organic or biodynamic status as the primary reason for loving them. Shouldn’t taste be the n°1 criteria for liking one wine more than another? And how sure can you be that the estate in question is truly behaving sustainably from the vine to the bottling line? Your reasons might include the following:

They are certified. There exist a vast number of organic wine certifying bodies around the world; each with different rules and regulations. The common thread is a ban on artificial chemical fertilizers, pesticides, fungicides and herbicides. However, not all certifications cover the products used in the winery. Furthermore, the levels of heavy metals permitted in organic viticulture can build up dangerous levels of soil toxicity, leading to “dead” soils that require regular fertilizer additions for vines to grow.

Domaine Fondrèche of the Rhône Valley recently joined an increasing number of French winemakers by dropping his organic certification (Eco-cert). Speaking to Decanter magazine last year, estate owner Sebastien Vincenti said: ‘I will reduce the copper build-up in the soils by changing my treatment programme to one that is more balanced between organic and synthesized products. The amount of oil used for tractors will also be halved, as I will not need to apply the treatments so regularly, so I will be lowering my carbon footprint’.

…the levels of heavy metals permitted in organic viticulture can build up dangerous levels of soil toxicity…

I have been to the vineyard and seen the soil health and biodiversity first-hand. This is certainly a solid and compelling argument. Growers committed to thriving vineyard environments are definitely worth favouring, but one should still ask themselves…to what extent are these ecological principles practiced? I recently saw footage of helicopters swooping back and forth over the vineyards of a revered biodynamic estate in Burgundy to ward off frost. I make no judgement as to the detrimental environmental impact of hours of helicopter fuel. Even the wealthiest domaines can little afford to lose a whole years’ crop and damage the latent buds for the following seaon. I just think consumers should be aware of these contradictions.

And what of irrigation? California is often held up as a gold standard for sustainable vineyard management. Yet, the bulk of wines produced in this frequently drought-stricken land are entirely dependent on irrigation. High-end wineries selling wines at premium prices are increasingly making efforts to reduce water usage, but the real volume of wine production comes from the entry to mid-tier level wines (sub 20$). A 2016 University of California Davis study shows an average of 300 litres of irrigation water used to produce a mere 1 litre of wine. The vineyards might look healthy, but at what cost to the planet?

As you can see, the subject is not as cut and dry as one might assume. Some wineries’ environmental efforts are little more than empty marketing ploys, while others are quietly making earth-friendly choices, without plastering the evidence of their good deeds on their labels.

…an average of 300 litres of irrigation water is used to produce a mere 1 litre of wine in California…

This is why I have always been more attracted to wineries that speak about sustainability rather than strictly defined organic practices. My ideal wine producer makes ecological choices holistically and pragmatically; weighing out environmental impact at each juncture (within feasible economic limits) rather than following a pre-set guideline. They also consider the social aspect of their enterprise. An estate that treats their grapes better than their employees surely doesn’t deserve our patronage?

Don’t mistake my meaning. I am not against organic certification; many adherents truly are leaders in vineyard ecology. And I certainly champion any efforts a winery makes to become more green. I merely suggest that wine drinkers beware of putting blind faith in estates’ organic claims, and not jump too quickly into assuming the moral high ground for these wines over their ‘conventionally farmed’ peers.

Reviews Wines

OFF THE BEATEN TRACK: 5 FUN SUMMER WHITES UNDER 20$

Ktima Winery Vineyards
Photo credit: www.gerovassiliou.gr

I am frequently impressed with the adventurous spirit of my fellow Québecois wine drinkers. All sorts of lesser known origins are popping up on store shelves these days, and seem to be selling nicely. Just look at the proliferation of Greek wines over the past few years. Their tongue twisting estate names, and obscure indigenous grape varieties, make it clear that wine lovers are branching out from the familiar terrain of Chardonnay, Pinot Grigio and Sauvignon Blanc.

With that in mind, and hopeful thoughts of summery weather on the horizon, I bring you a short list of interesting whites under 20$ from off-the-beaten path. These beauties stood out in recent tastings, either as great value for money or due to their excellent quality.

(What do VW, PW and LW mean?  Click on my wine scoring system to find out)

Casa Ferreirinha Planalto ReservaVelenosi Verdicchio Domaine Labbé SavoieEdoardo Miroglio Viognier TraminerKtima Gerovassiliou

Photo credit: www.saq.com, www.lcbo.com

Casa Ferreirinha Planalto Reserva 2015 (Douro, Portugal) – 88pts. VW

The Douro Valley is gaining increasing attention for their whites. From simple, quaffers, to powerful, age-worthy whites, there is something for every palate. The majority are made from a blend of indigenous grapes…more on this in my upcoming Portugal article.

This is a serious bargain at less than 12$. Bottled under screw cap, it is a great choice for a picnic in the park! Incredibly crisp and vibrant, this dry, unoaked white is pleasingly light in body and moderate in alcohol (12.5%). Ripe lemon and gooseberry notes feature on the nose.

Where to buy: SAQ (11.55$)

Velenosi Verdicchio dei Castelli di Jesi Classico 2016 (Marche, Italy) – 88pts. VW

The Verdicchio grape can produce bland, neutral wines if over-cropped. If well managed, however, it can be surprisingly fragrant and tangy, with a lovely bitterness that makes it very food friendly.

Attractive yellow fruits, lemon and gooseberry notes feature on the nose of this Velenosi 2016 . The palate is crisp, unoaked and light bodied, with a subtle textural effect that adds interest.

Where to buy: SAQ (14.70$)

Domaine Labbé Abymes 2015 (Savoie, France) – 89pts. VW

Jacquère is a crisp, lively white grape in keeping with its cool, alpine origins. It is generally unoaked, with fresh orchard fruit and herbacious aromatics.

Lively apple and pear compôte notes feature on the nose, underscored by floral and citrus hints. Very dry, clean, fruity and fresh on the palate, with a smooth, easy drinking appeal. At just 11% alcohol, this is a great lunch wine for a sunny Saturday.

Where to buy: SAQ (16.95$)

Edoardo Miroglio Viognier Traminer 2015 (Thracian Valley, Bulgaria) – 87pts. VW

The moderate, continental climate of the Thracian Valley in southern Bulgaria is better known for its hearty red wines than for fragrant whites. This unusual blend brings together two highly aromatic grapes: Viognier and Gewürztraminer.

Inviting notes of candied peach, white flowers and subtle spice feature on the nose of this pleasant, organic white. The palate offers rounded acidity, medium body and a faintly oily texture (typical of both grapes). Intense fruit flavours help to offset the slightly flabby, warming finish.

Where to buy: SAQ (17.40$)

Ktima Gerovassiliou 2016 (Epanomi, Greece) – 91pts. VW

This vibrant, dry white hails from North Eastern Greece; a blend of two indigenous grapes: Malagousia and Assyrtiko.

Intense aromas of ripe lemon, mango, guava and quince feature on the nose. Crisp acidity on the palate is ably balanced by a concentrated core of juicy tropical fruits and pear. Brief skin contact before fermentation brings a hint of tannin that boulsters the structure nicely, and frames the persistent, fruity finish. Delicious!

Where to buy: SAQ (18.65$), LCBO (18.95$)

Life

A PREGNANT PAUSE

Beaune carousel 2

I remember the feeling of nervous anticipation as I navigated my way through the Vienna airport in the winter of 2015. I was on my way to meet my fellow Masters of Wine students for our first year seminar in Rust, the heart of the Burgenland wine region of Austria.

There were a host of reasons for my sweaty palms and racing heart. Would my new colleaugues prove to be far more knowledgeable and experienced than me? Would our MW teachers be pretentious and aloof? And, above all…how would the group react to my rather prominent mid-section?

On retrospect, I suppose that preparing for the worst (judgemental comments and disapproving stares), made the reality a pleasant surprise. The organizer singled me out in a loud, yet jolly voice as ‘the pregnant one’, and reactions were a mix of disinterest or polite congratulations. No one seemed to find it odd that I was embarking on intensive wine tasting studies in my ‘delicate condition’. 

No one seemed to find it odd that I was embarking on intensive wine tasting studies in my ‘delicate condition’. 

In fact, I was regularly regaled, through out the week, with the story of Jancis Robinson sitting (and passing) her Masters of Wine exams while 8 months pregnant. To the MW set, this was irrefutable proof that one can prevail in the face of changing tastebuds, heartburn and general exhaustion.

Now, two years on, I find myself back in the same position; waddling into industry tastings to ply my trade. This time around I am in North America rather than Europe, and while I have not noticed any outright disapproval, I have met with much more curiousity about the logistics of wine tasting while pregnant.

Pregnancy takes your body on a bit of a wild journey. Your hormones are all over the place and most definitely affect your sense of smell and taste. Each woman has their own experience, and I can only speak of my two rides on this crazy carousel.

Pregnancy takes your body on a bit of a wild journey…Attraction to and repulsion by certain smells is so strong that I lose all notion of objectivity.

The first three months are tricky. Attraction to and repulsion by certain smells is so strong that I lose all notion of objectivity. It is almost impossible to neutrally judge a wine’s merits in these conditions. The tasting portion is even worse, with the separate structural elements of acid, tannin, oak, alcohol, residual sugar all standing out in jarring opposition. I suppose that this is nature’s way of keeping me off the sauce in that first critical phase while the embryo implants.

Around month four or five, a renewed sense of pleasure returns and with it, the bitter reality of having to wait out a long, dreary ‘dry season’. On the plus side, sensory perception appear to be functioning on high alert, with separate, clearly defined aromatics near bursting from the glass. Wines seem more harmonious on the palate (depending on quality level) and infinitely more desirable. 

The only foe that plagues me until the end is acidity. Dry wines with high acid levels remain unpalatable through out. Beloved wines like Chablis, Sancerre and Champagne lose much of their appeal.

Sensory perception appear to be functioning on high alert, with separate, clearly defined aromatics near bursting from the glass.

The most fascinating aspect of the whole process is the aftermath. While my sense of smell didn’t remain quite as sensitive after giving birth, I definitely feel that I retained more accute olfactory capacities than was previously the case. A specific wine tasted pregnant, that had revealed so much more nuance to me than before, still did so afterwards. Come July, I am hoping for a similar result.

And oh the sheer bliss of drinking wine again after such a long spell of carefully sniffing, swirling and spitting! In my case, absence definitely does make the heart grow fonder. Favourite wines are rediscovered like long lost friends, grown infinitely more special after such a long spell apart.

All in all, I think that pregnancy has and is enhancing my tasting ability and enjoyment. There are undeniable setbacks as our tastebuds adjust, and as we settle into a new, slower work pace during the waiting months and the sleepless nights with crying newborns. However, in my opinion, the rewards vastly outweigh the sacrifices.

Reviews Wines

Bénédicte & Stéphane Tissot: Extreme Winemaking in the Jura

Stéphane Tissot, Jura
Photo credit: Bénédicte & Stéphane Tissot

I saw a great cartoon in France once, of a man sitting behind a desk burdened down by files, looking exasperated, with a dream bubble showing him happily working in the vineyards. The second image depicts him exhausted in the cellar, with tanks overflowing, dreaming of a quiet, orderly office life.

The idyllic notion of owning a vineyard – lovingly tending the vines by hand and crafting vibrant, terroir-driven wines in a neat little cellar – is the wistful reverie of many a wine lover. The reality is, of course, not nearly as romantic.

The work is back breaking (just spend one day harvesting the low lying grapes in Burgundy and you will know what I mean). There are countless pests and diseases that threaten the health of the plant on a daily basis. This is not to mention the uncontrollable variable of weather.

Wine-related social media posts are currently flooded with images of vineyards in Champagne and Chablis ablaze with smudge pots (oil-burning mini fires), in desperate attempts to ward off frost damage. In just one night, or a couple of minutes where hail is concerned, crops can be utterly devastated.

Wineries working on a small to moderate scale, without the luxury of large vineyard teams or fancy equipment to respond rapidly to such threats, are at particular risk. This is especially true for those based in marginal climates where rot, hail and frost are prevalent. Getting a palatable wine in bottle each year in these conditions represents nothing short of a feat of courage and skill.

Enter Bénédicte and Stéphane Tissot. Based in the tiny Jura appellation, The Tissots own some 35 hectares of vineyards, manned by a team of 15 hardy souls. The Jura region is made up of just 2000 hectares of vineyards, on a narrow strip running 60km north to south in eastern France. The climate is similar to the Côte d’Or (Burgundy), with damp, cool winters and warm, mainly dry summers. The vines are planted at an average altitude of 300 metres.

Domaine Tissot have not only made the bold choice of farming according to biodynamic principles, they are also adherents to the low interventionist movement (aka natural winemaking), fermenting with natural yeasts and limiting sulphur dioxide additions. The Tissot estate is that rare breed of winery that enjoys a cult-like following amongst the hipster sommelier set, but is equally well regarded by more traditional wine gatekeepers.

I met Stéphane Tissot on a grey, chilly day. I’ll admit that I went into the tasting feeling as uncertain as the weather. Would the wines be that breed of murky, sour natural wines that I have difficulty embracing? Or would they embody the standard to which (I feel) this wine category should be aiming?

While I can’t claim to have unabashedly loved all of the wines, I was impressed. There was a common theme of complexity, elegance and freshness running through the dozen or so cuvées we sampled. The savoury, earthy quality that makes Jura whites so intriguing was amply displayed. The reds, though beautifully textured and wonderfully vibrant, were less to my taste. The pretty fruit and floral tones felt a bit muted to me; overshadowed by volatile or bretty aromatics.

My top three white wine picks from the tasting include the following: (What do VW, PW and LW mean?  Click on my wine scoring system to find out)

Photo credit: www.saq.com

Domaine Tissot Les Graviers 2014 – 92pts. PW

100% Chardonnay from the Arbois appellation. Stony, limestone scree top soils, over clay sub-soils. Les Graviers is a blend of 7 vineyards planted between 1952 and 2002.

Moderately intense nose featuring chalky minerality and toasty aromas underscored by lemon and green apple. Brisk acidity is ably balanced by the faintly creamy, layered texture and well-integrated oak. Very precise, with concentrated citrus, earthy/savoury nuances and grilled, nutty flavours. A subtle bitterness on the finish adds interest without masking the fruit.

Where to buy: SAQ (38.25$)

Domaine Tissot Les Bruyères 2014 – 90pts. PW

100% Chardonnay from the Arbois appellation. Limestone-rich soils. 40 – 80 year old vines.

Somewhat muted, rustic white*, with savoury notes, honey, floral tones and subtle minerality developing upon aeration. Cleaner on the palate, with crisp acidity, medium body, concentrated orchard fruit and earthy flavours. While fermented and aged in (mainly used) French oak, the imprint is very subtle and harmonious. Long, layered finish with subtle hoppy sourness.

* I recommend decanting a couple of hours before serving to allow these reductive notes to blow off.

Where to buy: SAQ (46.50$)

Domaine Tissot Vin Jaune 2007 – 94pts. LW

Vin Jaune is a unique, oxidative wine style made only in the Jura; aged for over 6 years in untopped barrels (initially under a veil of yeast, much like in Sherry). The grape used is the local Savagnin Blanc (a crisp, firm white). It is an acquired taste, but nothing beats it with an aged Comté cheese!

Lovely old gold colour. Wonderfully complex aromatics featuring earthy, savoury notes, raw honey, baker’s yeast and ripe apple. The palate remains incredibly vibrant, with crisp acidity, a firm structure, yet smooth, integrated structure. Rich nutty, savoury flavours linger on the long, layered finish.

Where to buy: SAQ (75.00$)

Education Reviews Wines

BRUNELLO DI MONTALCINO & THE 2012 VINTAGE

Brunello Vines - Consorzio
Photo credit: Consorzio del Vino Brunello di Montalcino

A villa in Tuscany…this notion conjures up romantic images of rolling hills dotted with vineyards and olive trees, warm sunshine, delicious, market-fresh food and, of course, incredible wine. For if there is one Italian region that even the least wine savvy among us has heard of, it is generally Tuscany.

Tuscany is the heart land and historic home of Italy’s most widely planted wine grape: Sangiovese. Said to be named after the latin term sanguis Jovis (blood of Jupiter), the Sangiovese grape produces wines that range stylistically from crisp, herbal, red fruited quaffers to complex, full-bodied, firmly tannic beauties, depending on where the grapes are planted.

Sangiovese is named after the latin term sanguis Jovis (blood of Jupiter).

Forty kilometres south of Siena (and its well-known, northern neighbour of Chianti), lies a series of sleepy hamlets and one lone hill rising to 564 metres in altitude. This is the municipality of Montalcino, where the storied Brunello di Montalcino red wine is crafted.

Montalcino spans over 24 000 hectares, with a mere 15% devoted to grape vines. The region is incredibly biodiverse, with a high proportion of forests, olive groves and seeded crop lands interspersed between the vineyards.

Sheltered from rain and hail by Mount Amiata to the south, Montalcino boasts a warm, dry Mediterranean climate. The lower lying vineyards tend to produce fuller, heartier, more deeply coloured wines. The plantings at higher elevations, where denser, limestone/ marl soils abound, are generally fresher, more firmly structured and tannic.

Montalcino is incredibly biodiverse, with a high proportion of forests, olive groves and seeded crop lands interspersed between the vineyards.

Whereas Chianti can blend in up to 30% of other, authorized red grapes, Montalcino reds are made solely of Sangiovese. Historically, one specific set of Sangiovese clones (informally called ‘Brunello’, or more specifically ‘Sangiovese Grosso’) was planted. This is no longer the case. Sangiovese Grosso grapes have a high pulp-to-skin ratio. Given that the highest concentration of phenolic (colour, tannins) and flavour compounds are found in the skin, a higher skin-to-pulp ratio is favourable for truly concentrated, complex wines. Nowadays, a large variety of clonal selections exist in Montalcino; a boon to both quality and stylistic diversity.

Brunello di Montalcino DOCG wines are aged for 5 years before release (with a minimum of 2 years in oak casks). Even more premium, are the Brunello ‘Riserva’ wines which see a full 6 years’ maturation. In their youth, they feature ripe, dark fruit aromatics, underscored by notes of violets, spice and bright, red fruits. They tend to be fresh and full-bodied on the palate, with lovely depth of ripe, fruit flavours and firm tannins. Due to their complexity and structure, Brunello wines have great ageing potential, softening and developing attractive dried floral, fig and leather flavours over time.

The painstaking labour that goes into crafting each bottle comes at a certain price tag. Brunello di Montalcino wines tend to start at 40$ and rise steadily into the 100$ + category. Luckily for the more cash strapped among us, there is a more affordable alternative, namely Rosso di Montalcino DOC. These wines are matured in cellars for just one year, with oak ageing optional. They may not have quite the complexity, concentration or longevityy of their illustrious big brother, but are often pleasant, good value wines.

In their youth, Brunello di Montalcino wines tend to be fresh and full-bodied on the palate, with lovely depth of ripe, fruit flavours and firm tannins.

A month ago, I had the good fortune to attend a seminar and tasting presented by the Consorzio del Vino Brunello di Montalcino to showcase the much heralded 2012 vintage. Deemed ‘a return to finesse’ by the Wine Enthusiast and a ‘rockstar vintage’ by James Suckling, I was keen to see what all the fuss was about.

Cool, wet weather marked the 2012 winter season, followed by a very dry, warm summer. Rains late in the ripening period brought necessary water for the vines, without diluting flavours unduly. On the contrary, many growers reported yields down from 14% to as much as 30% on the abundant 2011 harvest.

My overall feeling, after tasting through a wide sampling of the vintage, was that quality is indeed exceptional from many producers, but on the whole uneven. Beautifully ripe fruit was a common theme. However tannins were sometimes green and astringent, suggesting that the intense summer heat caused a gap between sugar and phenolic ripening in certain vineyards.

Here are a selection of my favourites (Rosso and Brunello). Note that the majority of the 2012 Brunellos have yet to be released at the LCBO or SAQ (What do VW, PW and LW mean?  Click on my wine scoring system to find out).

Altesino Rosso di Montalcino 2014 – 89pts. PW

Always good value for money, the Altesino Rosso di Montalcino features pretty red cherry, earthy, balsamic notes on the nose. The palate is lively and pleasantly fruity, with moderate concentration and fine-grained tannins.

Where to Buy: SAQ (25,85$)

Argiano Di Rosso Montalcino DOC 2015 – 90pts PW

Ripe and fresh, with vibrant red fruit, earthy notes and savoury undertones. The palate is dense and firmly structured, yet pleasingly smooth in texture. This moderately concentrated red offers great balance, and finishes on ripe, chewy tannins. Fantastic value for the price.

Where to Buy: LCBO & SAQ (circa 25$, 2015 not yet released)

Altesino Brunello Di Montalcino DOCG 2012 – 92pts. LW

Vibrant red currant and cherry notes are underscored by leafy nuances, subtle spice and leather. Crisp acidity gives way to a very firm, tightly knit structure and highly concentrated fruit on the mid-palate. 2 years’ ageing in traditional Slavonian oak casks give a rounded, earthy tone to the finish and a fine grained tannin profile. This cuvée offers a lot of finesse. It is worth hanging on to this lovely red for 5 – 7 years’ to let it soften and broaden out.

Argiano Brunello Di Montalcino DOCG 2012 – 94pts. PW

A very fine balance of elegance, power, structure and finesse. The nose is moderately intense and highly complex, with earthy, spiced, red cherry, ripe tomato and hints of balsamic. Fresh and lively on the palate, providing a perfect counterweight to the weighty, firmly structured yet fleshy style. Lovely depth of flavour defines the mid palate, with fruity and savoury notes lingering on the finish.

Il Poggione Brunello di Montalcino 2012 – 94pts. LW

This is a fantastic example of the ageworthiness of the better 2012 Brunellos. Beautifully fresh red cherry, currant, spice, balsamic and talc notes feature on the nose. The palate is incredibly vibrant, full bodied, dense and tightly wound. The impressive depth of flavour and ripeness of the big, chewy tannins suggest superior ageability. Lay this down for at least 3 more years, or decant long before serving and pair with red meat.

Antinori Pian Delle Vigne Brunello Di Montalcino 2012 – 90pts. LW

Incredibly elegant, complex nose, featuring floral tones, tangy balsamic aromas, red cherry and blackberry. Upon aeration, deeper notes of leather and spice emmerge. Fresh and bright on the attack, with lovely, layered fruit that is somewhat marred by a drying sensation and a touch of phenolic bitterness that brought an otherwise very high score down a few pegs.

Pecci Celestino Brunello Di Montalcino DOCG 2012 – 92pts. LW

Very pretty nose, redolent with just ripe red cherries, potpourri, mixed spice and earthy notes. Upon aeration, intriguing leather notes develop. Very fresh and vibrant on the palate, with a firm, weighty structure and multiple layers of tangy fruit. The finish is long and lifted, marred only by the slightly drying nature of the firm, grainy tannins. Needs time.

Villa I Cipressi Brunello di Montalcino 2012 – 91pts. LW

Medium ruby, faded at rim. Vibrant and fruity on the nose, with fresh red cherry and currant notes, underscored by hints of violets, earthy tones and subtle spice. Crisp and firmly structured on the palate, with layers of tart red fruits and balsamic flavours. The tannins are firm, yet ripe. While already quite harmonious, this red would definitely benefit from additional cellaring.

 

Education Reviews Wines

THE EVOLUTION OF RIOJA

Rioja Vineyards
Photo credit: us.riojawine.com

The past twenty odd years has been an exciting time in the winemaking world. So-called ‘New World’ producers have resoundingly proven that they can compete on the global stage, and a new generation of ‘Old World’ growers have emerged. This latter group is travelling more and embracing modern technologies; refining the styles of their wines as they go.

The result is a blurring of the lines, whereby the clichéd characteristics of certain wines and regions no longer apply. Wines made oceans apart, in dramatically different climates and soil types, are surprisingly similar. While others, made two cellars down in the same village, bear little ressemblance.

This situation has many traditionalists shaking their heads, and looking back longingly to a time when Chablis was Chablis, and nothing else came close. I’ll admit that, when blind tasting, the lazy part of me secretly wishes that all regional wines fit their textbook descriptions. And yet, how boring life would be for winemakers were they all to make the same wines as their neighbours.

Rioja is a prime example of a region that has undergone significant stylistic changes in recent years. The stereotypical definition of ‘classic Rioja’ is a pale garnet coloured red, with soft red fruit, heavy American oak influence (vanilla, dill flavours) and a mellow, tertiary character from prolonged barrel maturation (soft tannins, leather and dried fruit nuances). The traditional whites are heavily oxidized; deep gold in colour with nutty, honeyed flavours.

At the opposite end of the spectrum, ‘modern Rioja’ is often inky dark in colour, with fresh acidity, ripe black fruit aromatics, firm tannins and French oak flavours (spice, cedar). Tempranillo is still king, but Garnacha (Grenache), Mazuelo (Carignan) and Graciano are bigger supporting players here. The whites now run the gamut from crisp, lean and unoaked through to full bodied, rich and lavishly oaked (the barrel maturation periods are shorter however, resulting in fresher, fruitier wines).

The shift in styles may seem fairly radical, and does tend to cause a certain amount of nostalgic muttering amongst traditionalists. Yet when we look at the evolution of Rioja wines over the regions’ long history, it becomes apparent that change is the constant and not a recent trend.

Prior to the 18th century, Rioja wines were not aged in oak. Barrels were used strictly as a means of transport for exported wines, and lined with resins that negatively impacted the flavour profile. It wasn’t until local vineyard owners began visiting cellars in Bordeaux and consulting with French oenologists in the mid 1800s, that barrel ageing came to Rioja. The practice quickly caught on, and increasing numbers of wineries began maturing their wines in French oak.

The move to American oak came about as a cost saving measure in the early 19th century, as it could be imported cheaply from Spain’s overseas colonies and coopered locally. The duration of oak ageing became a gauge of quality, with soft, sweet vanilla scented reds ruling the pack.

The ageing classifications of Crianza, Reserva and Gran Reserva only came about some forty years ago. Prior to that, consumers had little way of knowing how long a Rioja had slumbered in barrel. Vibrantly fruit, Beaujolais-esque reds co-existed with pale, mellow wines of 20 or more years’ oak maturation.

If anything, this labeling legislation has been a boon in bringing greater transparency and consistency of style to Rioja wines, whereby (for reds):

Crianza: 2 years’ minimum ageing (at least 1 year in barrel)

Reserva: 3 years’ minimum ageing (at least 1 year in barrel)

Gran Reserva: 5 years’ minimum ageing (at least 2 years in barrel)

And while the fashion for denser, riper fruited, fuller-bodied Rioja continues to gain traction, there remain a large number of stalwarts who continue crafting their wines along fairly classical lines (López de Heredia, CVNE, Marqués de Murrieta, Muga, Marqués de Riscal, just to name a few).

These producers may not age wines in barrel for as long as they once did, and many now prefer a mix of American and French oak, but the mellow appeal and sweet fragrance are not lost. The wines have simply gained in freshness and vibrancy.

Here are a list of great classic and modern Riojas to try from a recently attended tasting (What do VW, PW and LW mean?  Click on my wine scoring system to find out).

Conde Valdemar, Finca Alto de Cantabria 2015 (white) – 93pts. VW

At just shy of 20$, this suave, beautifully balanced white offers fantastic value. Toasty, vanilla oak aromas are ably matched by attractive candied pear, honey and spiced notes. The palate is tangy and fresh, with a creamy, layered centre and bright fruit lingering on the finish.

Blend: 100% Viura

Where to buy: SAQ (19,85$)

Rioja Vega Tempranillo Blanco 2015 (white) – 89pts. PW

A mutation of the red Tempranillo grape, Tempranillo Blanco has only been approved for use in white Rioja wines since 2007. This lively example is laden with ripe, red apples, yellow pear and floral nuances. Medium bodied, smooth and moderately creamy, this easy drinking white boasts a long, delicately oaked finish.

Blend: 100% Tempranillo Blanco

Where to buy: LCBO (21,95$) SAQ (22,95$)

Dinastia Vivanco “Seleccion de Familia” Crianza 2012 (red) – 88pts. VW

Attractive, spiced strawberry and candied cherry notes are underscored by earthy nuances on the nose. The palate is dense and firm in structure, with brisk acidity. A moderately concentrated core of tart red fruits lifts the mid-palate. The finish is framed by ripe, grainy tannins and subtle cedar, vanilla oak.

Blend: 100% Tempranillo

Where to Buy: SAQ (19,95$)

Bodega Palacios Remondo “La Montesa” 2013 (red) – 90pts. VW

Breaking away from the traditional Tempranillo led style, this tempting red is predominantly Grenache-based. Intense aromas of stewed strawberries, mixed spices and fresh, herbal notes feature on the nose. The palate offers wonderful vibracy, with nice depth of flavour and firm, yet ripe tannins. Hints of vanilla linger on the finish.

Blend: 85% Garnacha, 15% Tempranillo

Where to Buy: LCBO (24,95$), SAQ (19,90$)

Muga Reserva 2012 (red) – 89pts. PW

Intense red cherry, strawberry and dark fruit aromas underscored by licorice and vanilla nuances. A fresh, lively attack leads into a broad, dry, grainy-textured palate of medium weight. Tart red and black fruits linger through to the medium length finish. American oak nuances (vanilla, dill) are tempered with hints of spicy, cedar scented French oak.

Blend: 70% Tempranillo, 20% Garnacha, 7% Mazuelo, 3% Graciano

Where to Buy: LCBO (23,95$), SAQ (23,35$)

Bodegas Palacio “Glorioso” Reserva 2012 (red) – 90pts. PW

Elegant, yet somewhat restrained nose featuring prunes, baking spice, cassis and dark cherries. Upon aeration hints of citrus and fresh strawberries emmerge. The palate offers brisk acidity, a powerful, tightly knit structure and firm tannins. The finish is lengthy and nuanced, with lingering cedar oak notes. Needs time in cellar to unwind, or several hours decanting before serving.

Blend: 100% Tempranillo

Where to Buy: SAQ (25,50$)

Marqués de Murrieta “Ygay” Reserva 2011 (red) – 91pts. PW

Pretty, fragrant nose featuring crushed strawberries, dark cherry and spice, underscored by earthy, leather nuances. Quite elegant on the palate, with fresh acidity ably balanced by the bright fruit. Slightly lean on the mid-palate, though finishes well, with fine grained tannins and nicely integrated toasty, vanilla oak.

Blend: 92% Tempranillo, 3% Mazuelo, 3% Garnacha, 2% Graciano

Where to Buy: SAQ (27,25$)

Cune Gran Reserva 2009 (red) – 92pts. PW

The elegant nose features ripe plum, blackberry, red cherry, vanilla and cedar notes, with hints of dried fruit, leather and spice developing upon aeration. Very silky and plush on the palate, with rounded acidity, full body and loads of ripe plum and vanilla flavours. The tannins are moderately firm, yet velvetty in texture framing the finish nicely. Only moderate concentration and intensity prevent an even higher rating for this, nevertheless, attractive Gran Reserva.

Blend: 85% Tempranillo, 10% Graciano, 5% Mazuelo

Where to Buy: LCBO (38,95$), SAQ – 2008 vintage (27,85$)

CVNE “Viña Real” Gran Reserva 2008 (red) – 92pts. PW

Heady aromas of stewed strawberries, licorice and morello cherries are nicely counterbalanced by attractive earthy notes. Fresh and full bodied on the palate, yet already quite mellow with wonderful depth of flavour and a long, harmonious finish. The tannins remain firm, but the oak is already well integrated.

Blend: 95% Tempranillo, 5% Graciano

Where to Buy: SAQ (35,50$), LCBO – 2008 vintage (37,00$)

CVNE “Imperial” Gran Reserva 2009 (red) – 94pts. LW

Intense, highly complex aromas of tar, tobacco, dark fruits and floral notes are underscored by spicy, vanilla nuances. The palate is fresh, full bodied and dense, yet reveals a pleasantly fleshy texture with time in glass. A highly concentrated core of ripe, dark fruits lifts the mid-palate. The finish is somewhat impenetrable at present, with muscular tannins and pronounved toasty, vanilla oak. Needs additional cellaring (4 – 5 years minimum) to harmonize further.

Blend: 85% Tempranillo, 10% Graciano, 5% Mazuelo

Where to Buy: SAQ (52,25$)

Life

BEWARE THE LITTLE WHITE VAN

Spices at the market
I bring you a final excerpt from my 2010 blog “The Rhône Canuck”, written during the 10-years’ I lived as an expat Canadian in France. This episode is all about culture shock, white vans and the pleasures of market day.

When I was a kid growing up in the ‘burbs of Montréal, the grownups were always warning us to beware of men driving around in white vans.  They were loathe to explain why, but something in their serious expressions made us, for once, heed their advice.

Since then, the white van has always been synonymous with kidnappers and paedophiles in my mind.  It was therefore somewhat disconcerting, upon arriving in France, to see the sheer quantity of them on the roads.  It seems to be an unwritten law here that all plumbers, electricians, construction workers, farmers, etc. can only drive this type of vehicule. They are literally everywhere, and have funny little brand names like “Jumpy” and “Kangoo”…which should lessen their intimidation factor, but somehow doesn’t. Perhaps it is their lack of side windows that re-inforces old fears of what could be concealed within.

White vans are the French equivalent to the pick up truck…though mono-colour, and with none of the rugged cowboy-esque charm. Today is market day in my little town of Villeneuve-les-Avignon, so the parking lots around the main square are crammed with (menacing) rows of these identical machines.  When the van doors slide back, they are found to hold nothing more terrifying than crate upon crate of fresh vegetables, cheeses, meats, spices and other such riches.

Market day is a glorious day in little Provençal towns.  Frustratingly they are often held in the middle of the week (Thursday for me) and only from 6am to lunchtime.  But if you do manage to pull a sicky, or drag yourself out of bed in the wee hours the experience is worth it.  The colours of all those courgettes, aubergines, tomatoes, olives, etc. is mind boggling.

There is always a little outdoor café next door with all the old men holding court, drinking thimbleful after thimbleful of sharp, white Côtes du Rhône or Picpoul-de-Pinet.  Everyone shouts across to one another and the vendors flirt shamelessly; especially if you have a ‘petit accent’. 

You generally end up buying far more than you really need and cursing yourself a week or so later when you find slimy lettuce hiding behind the camembert in the far reaches of the fridge, but what the hell…it beats the scary hyper marchés (giant wallmart-esque supermarkets).

The truly tricky part is finding the strength to exercise self-restraint.  After the marketing is done, the café is a terrible lure.  Why not just stop for a half hour and a nice, refreshing Picpoul?  The glasses are so small, maybe just another one for the road?  Oh, they have oysters & shrimp too?  And suddenly its 4pm and you find yourself wandering home…ready for the sieste.

Producers Reviews

PRODUCER PROFILE – LUDIVINE GRIVEAU, DOMAINE DES HOSPICES DE BEAUNE

Ludivine Griveau Jacky Blisson

The snow was coming down fast and furious but I trudged onwards, tightening the hood of my parka around my frozen cheeks. Had it been another day, I might have slunk back to the comforting warmth of my office. But today was different. I was headed for a tasting and lunch with Ludivine Griveau, the new managing director of the Domaine des Hospices de Beaune.

Luckily for me, the weather kept the majority of my less intrepid colleaugues away, allowing me a far cosier encounter than I had anticipated. Over a scrumptious magret de canard and a line up of beautifully precise Burgundies, we settled in for a nice, long chat.

The Hospices de Beaune (often referred to as the Hôtel Dieu) was founded in 1443 as a charitable hospital and refuge following the Hundred Years’ war. The good works of the almshouse attracted many generous benefactors who, over more than five centuries, have bequeathed substantial land holdings. Today, the estate consists of 60 hectares of mainly premier and grand cru vineyards dotted through out the Côte de Beaune and Côte de Nuits.

The Hospices de Beaune was founded in 1443 as a charitable hospital and refuge.

In 1859 the tradition of a yearly wine auction was established, to sell the wines of the Hospices and raise money for the hospital. Since the construction of a new, modern hospital in the early 1970s, the Hôtel Dieu has become a museum, but the winemaking activities and charitable deeds of the Hospices de Beaune continue.

The wine trade elite gather from around the globe in Beaune every 3rd Sunday of November to attend the auction, and bid on barrels of storied appellations like Clos de la Roche and Corton Charlemagne. In the days leading up to the main event, the Hospices cellars are opened for public, barrel tastings to allow clients to select the cuvées they wish to purchase. No other Burgundian estate is so closely or widely scutinized, making the Domaine des Hospices de Beaune something of a standard bearer for the quality of the region.

No other Burgundian estate is so closely or widely scutinized, making the Domaine des Hospices de Beaune something of a standard bearer for the quality of the region.

The office of managing director of the Hospices involves overseeing the vineyards and winemaking for the estate. Given the international attention, this is a daunting task for even the most experienced vigneron. In 2014, long time director Roland Masse announced his retirement, and the search for a worthy successor was launched. The process took nine months, with over fifty candidates vetted, before a victor was named: Ludivine Griveau.

Not since co-founder Guigone de Salins ran the Hôtel Dieu in the 1400s (after the death of her husband, Nicolas Rolin) has there been a woman at the helm of the Hospices de Beaune. And certainly not in the role of head winemaker! Historically, women weren’t even allowed in the wineries during the fermentation period for fear that their “monthly visitor” would turn the wine sour. Thankfully those days are gone, and the number of celebrated female winemakers in Burgundy is growing steadily. However, old habits die hard and I definitely felt a lingering sense of machoism during my years in Beaune.

Not since Guigone de Salins ran the Hôtel Dieu in the 1400s has there been a woman at the helm of the Hospices de Beaune.

I therefore applauded the choice of the Hospices board of directors, and went into my meeting with Ludivine predisposed to champion her appointment. It quickly became clear however, that she doesn’t need the backing of female solidarity to legitimize her role. Engaging, articulate and incredibly passionate, Ludivine brings with her a solid foundation of education and experience. She spent 4 years working as a viticulturist for the famed Domaine Jacques Prieur, before heading up the winemaking team at Maison Corton-André for 10 years.

Over this period, she worked in almost every appellation where the Hospices owns vines. The varied terroir of each parcel hold no secrets for her, giving her an incredible advantage in running the Hospices estate. Today, she manages a team of 23 staff, who each tend to just over 2 hectares of vines. She also travels the world to promote the domaine’s wines and the charitable aim of the estate.

When asked what her objective for the estate is, 5 to 10 years down the road, she didn’t hesitate. ‘Perfection!’. Such a bold claim demanded further explanation, so she quickly expanded on her theme. The wines of the Hospices, once purchased in barrel mid-November, are transferred to selected wineries and négociant houses for the rest of their barrel maturation and bottling. The final wines will of course vary depending on the cellar master’s methods. The Domaine des Hospices’ role is to provide optimally ripe, healthy grapes that are vinified in such a way as to elicit wines of surpassing elegance and finesse. This is her aim.

The Domaine des Hospices’ role is to provide optimally ripe, healthy grapes … of surpassing elegance and finesse. This is her aim.

As any self-respecting French vigneron will tell you: ‘Les meilleurs vins sont fait dans les vignes’ (the best wines are made in the vineyards), meaning that it is the quality of the ripened grape that defines how good the wine will be.  All 60 hectares of the Hospices estate are farmed sustainably; a method generally called lutte raisonnée. Ludivine has injected a seemingly subtle, but important difference with her team; a practice she calls ‘lutte réfléchie’. Instead of simply tempering the use of non organic inputs, she insists that they really stop and think about each potential treatment and what possible alternatives could be employed.

It is this exacting attention to detail that sets her apart. She gives a wry chuckle and admits that she drives her team crazy sometimes with her exhaustive decision making process. This attitude does not falter in the winery. ‘Pinot Noir is an incredibly delicate grape, that requires careful attention and a soft touch in the cellar’ she asserts. She started her first harvest season by explaining the concept of gentle punch downs to her staff; the idea being to limit extraction to just the right tannic balance.

hospices wines

Over the course of our meal, we shared a steely, mineral-edged St. Romain blanc (cuvée Menault) 2014 and a silky, elegant Monthélie rouge 1er cru “les Duressesses” (cuvée Lebelin) 2011 both masterfully aged by J. Drouhin. The pièce de résistance followed, by way of a ripe, powerful, richly textured Mazis-Chambertin Grand Cru (cuvée Madeleine Collignon) 2009. These wines ably represented the standard of quality for which the Domaine des Hospices de Beaune is renowned.

It will be a little while yet before the Hospices wines crafted by Ludivine are released. I await my first tasting with anticipation! Perhaps the fact that she began during the highly acclaimed Burgundy vintage of 2015 is an omen of good things to come…