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Wine from Arlanza
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Arlanza is a tiny wine producing region in Spain that is one of the freshest regions that has been labeled DO status. This lush region produces quality wines, although it is small in size. In 2007, the region was given the upgrade, although wine is said to have been produced in the region ever since the 7th century. It is said that the first recorded evidence of winemaking in the region is in the 12th century by monks who bought the vineyards in the region. In the late part of the 1800s, disease ravaged the vines, and the grapes had to be replanted. Soon after, the vines flourished. The region’s name comes from the Arlanza River, which snakes through this Spanish region.
The climate is hot and dry in the summer and is cold during the winter, and gives wines here their signature flavor. The Arlanza region sits in Burgos, Castile, Leon, and Palencia regions of Spain and there are currently 11 wineries in the region. Several varieties are planted in the region and the region has a yield limit for these varieties—giving roughly 10,000 kg for white wine grape types and around 7,000 for red wine grape types. Since the region is small, the lowest number of vines that can be planted is 2,000 vines.
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
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Domaine Jean Grivot Clos de Vougeot Grand Cru is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 38.3 acres spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
About the Vineyard:
Clos de Vougeot grand cru was acquired by Étienne’s grandfather, Gaston Grivot, in 1919. The total holding is 4.6 acres from the middle of the vineyard to the lower wall and the average vine age is 40 years old. A good Clos de Vougeot should be a complete wine without any one feature standing out. It is a perfect balance of power, aroma, and flavor.
Wine Production:
The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 40-70% percent for the grands crus.
Tasting Notes:
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-70% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Food Pairing:
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Review:
This round version is packed with ripe black cherry, violet, graphite and tobacco flavors. The silky texture and vibrant acidity work in tandem, while refined tannins provide support without getting in the way. There are a few edges to be worked out, yet this is long and concentrated.
-Wine Spectator 95 Points
Domaine Jean-Claude et Nicholas Fayolle Hermitage Les Dionneres Blanc is made from 100% Marsanne.
Fayolle Hermitage Blanc Les Dionnieres boasts a superb golden yellow color and extraordinary smoothness and creamy, honeyed aromas of hazelnut, peach and apricot developping into scents of iris, narcissus and lime blossom. Pure and crisp, a solid texture and a clean finish.
Delicious with poultry, veal, seafood, shellfish, veal and most cheeses.
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