DOMAINE DE LA TAILLE AUX LOUPS (JACKY BLOT)
2014 TRIPLE ZERO
Jacky Blot is changing the landscape of Montlouis, bringing it out of the shadows of its more well known neighbor, Vouvray. With a commitment to organic viticulture and a firm belief in natural winemaking, the entire range of Chenin Blancs from Jacky make a statement that the best dry Chenin can rival white Burgundy in complexity and precsision. The Triple Zero is made with zero chapatalization (added sugar), zero liqueur de tirage (the sweet wine added to create a secondary fermentation - and bubbles - in the bottle), and zero liqueur d’expediton (the additional wine added to fill the bottle once the yeast is removed, often with some additional sweetness a.k.a. dosage). This is dry, racy, complex, refreshing sparkling Chenin Blanc, done in the Petillant Natural style. You’ll find flavors of... OK. REAL TALK. The Triple is on fire. Like swimming in a bathtub full of diamonds. Like drinking rock-star sweat. Like stepping off your G6 at Cannes. It’s all that and a bag of chips. (It would also be delicious with a bag of chips, FYI). Ridiculous at this price!
2012 KIMBERLY’S VINEYARD
HUMBOLDT COUNTY, CALIFORNIA
(90% SYRAH, 10% VIOGNIER)
Like Jacky Blot, John Cabot is also making a statement with his winery, moving deep into the far reaches of Humboldt County to plant grapes where no on had planted grapes before. Working organically on a poly-culture farm that produces vegetables and other fruit, as well as grapes, John and his wife Kimberly set out to make wines that were transparent to this special place they call home. This wine is from their estate vineyard and is made in a Northern Rhone, Cote Rotie style with the cofermentation of 10% Viognier to the aromatics and stabalize the color of the wine. With almost 2 months on the skins after fermentation and more time after in neutral barrel, there is a blance and lightness that belies the depth and power in the bottle. Ready to drink now with a little time oper in the glass or decanter, the 2012 Kimberly’s will continue to develop in your cellar for years to come. If you can wait that long…