The Calvados Morin Estate
The history of Calvados Morin began in 1889 in La Haye de Calleville in the Risle Valley, before Pierre Morin succeeded his father and transferred their small family business to Brionne, and from there finally to Ivry la Bataille, a charming small Norman town in the Eure Valley. Calvados Morin was set up in 1945 in the former facilities of the Theleme Distillery, a famous liquor at that time. The main advantage of the establishment is its ageing facilities, which are unique in Normandy, particularly its large underground cellars, where several hundred small oak barrels containing the precious Brandy can be stored. Today, the company is run by Mr. Viry, father and son, who succeeded Pierre Morin, and continue to work in the footsteps of their founder. The company has been exporting its products since 1950s, and now exports almost half of its production to the European Community, Switzerland, Eastern Europe and Asia. In addition, it was one of the first to send Calvados to the United States.
The Calvados Morin Environment
The unique environment of the cellars plays an important role in the development of the Calvados. Dug into the chalky hills of the Eure Valley, the long galleries go deep into the cliff. The extremely humid atmosphere of these places is perfect for the Calvados ageing process, maturing in silence, away from the vibrations of the city. The relative humidity of the air (almost 100%) allows the alcohol content to decrease naturally, resulting in the smoothest, most harmonious brandy. Calvados Morin offers a broad range of quality levels, ranging from 3-year old to over 30-year old brandies.
The Fournier Family cider story started in 1943. Located in South Normandy in the middle of Dukes of Alençon province, the landscape is offering a mix between green valley and strong hills. Apples and pear trees are growing up on the hills. It is in this typical and original environment that Fournier Cider is cultivating their orchard. The fruit variety selected is giving character, authenticity and quality. The Cidre Fournier Spirit is having under control quality in their growth over: love of the land, the orchards, qualitative fruits and product well made.
perfect with savory dishes like meat and buckwheat pancake. It can be mixed with fruit liquor for cocktail.
Jean-Michel Sorbe Quincy Blanc is made from 100 percent Sauvingon Blanc.
The first nose is expressive and opens up to notes of acacia, citrus (lemon, grapefruit). Full on the palate with lovely freshness. This wine boasts nice balance and good length.
The vines are 15 to 20 years old and are located on the left bank of the Cher River, southwest of Quincy. This vineyard enjoys good exposure to the sun and overlies hillocks composed of sandy alluvial deposits and gravel dating back to the Quaternary Period. Each terroir is managed with minimal intervention in an environmentally friendly approach. Vinification: Slow pressing. Fermentation took place under controlled temperatures (18°C).The wine was aged on fine lees for a minimum of 4 months. It was filtered only once before being bottled.
Pair with crustaceans, asparagus, or goat's cheeses.
After pouring, allow the wine to breathe for a few moments in the glass before enjoying so that it may fully release all of its aromas.
Hahn Estate Lucienne Chardonnay Lone Oak Vineyard is made from 100 percent Chardonnay.
Reviews:
Lemon blossom, grapefruit rind, pastry flake and a hint of ash show on the nose of this single-vineyard expression from the Hahn family. It's suave and broad on the palate at first, then it chisels down to pinpoint acidity, delivering flavors of apricot, lime zest and chalk before the slightly nutty finish. Matt Kettmann
-Wine Enthusiast 94 Points