2020 DOMAINE DE LA PÉPIÈRE “LA PÉPIÈRE” MUSCADET SÈVRE & MAINE SUR LIE- LOIRE VALLEY, FRANCE
Melon de Bourgogne
Winemaking details: The legendary estate of Domaine de la Pepiere was purchased by Marc Ollivier in 1984. The domaine's name derives from the French word for thirst (pépie). Marc was one of the first (and the Domaine is still one of few) in the area to hand harvest the grapes, separately vinify and bottle different vineyards and plots, and really champion the quality and unique terroirs of the Muscadet region. In 2019 Marc retired and now the Domaine lies in the capable hands of Rémi Branger and Gwénaëlle Croix. The vines are planted on sandy, granite-based soils. Farming is organic certified with biodynamic practices, and harvest is done by hand. These Melon de Bourgogne grapes go directly to the press and the juice is settled for 12 hours. It is then fermented in stainless steel tanks with native yeasts, and laid to rest on its lees until bottling, with just a small amount of sulfur added.
Color: Medium Straw
Bouquet: Lemon zest, yeasty, green pear, white nectarine, wet stone, lime blossom, crushed shell, slightly honied.
Palate: The palate is clean and fresh with an underlying minerality. It is bone dry and has a lighter body with quite high acidity, and a subtle creaminess from the time spent on lees. This is an easy drinking wine that goes great with many culinary delights. Try it with raw oysters (obviously), caesar salad, lime hummus, crab lasagna, a coconut ginger lemongrass white fish curry, or lighter Thai fare.
This wine is in a great place to enjoy now, and this is the entry level Muscadet from the Domaine. They make other bottlings of Muscadet that are meant to age longer, yet this one could still go 2-3 more years.
Further information can be found here: Domaine de la Pepiere
2020 CIRELLI LA COLLINA MONTEPULCIANO D’ABRUZZO DOC – ABRUZZO, ITALY
Montepulciano d’Abruzzo
Winemaking details: Francesco Cirelli has a farm of 22 hectares, of which 6 are under vine. He has two labels, with this wine coming from his “La Collina” project, which is released sooner and is not aged or fermented in amphora. The property is certified organic and utilizes biodynamic practices. In addition to the vineyard, they tend chickens, orchards, row crops, grains, and livestock. The grapes are grown on chalky limestone clay soils, are dry farmed, and are all hand harvested. Once in the cellar the grapes are destemmed and fermented with native yeasts at cooler temperatures in stainless steel. The extraction and pressing are both very light, and the wine rests in steel for just 6 months before bottling with a small amount of sulfur and no fining or filtration.
Color: Medium Ruby
Bouquet: Black raspberry, plum, wild herbs, boysenberry, baking spices, light violet.
Palate: This Montepulciano d’Abruzzo is lighter than some because of the lack of oak or amphora, and the gentle extraction and pressing. It is very food friendly because of the bright acidity, medium body, present yet soft tannin, and juicy red fruits. Because of the subtle earthy and spice notes, this wine would go great with most grilled/smoked/braised beef, pork, game, and veggies. It would also be a great companion to red sauced based pizza or pasta, and a grand array of cheeses.
This wine is in a great place to enjoy now, however could be laid down 3-4 years if desired.
Further information can be found here: Francesco Cirelli