BORA TIER
Pierre Delize Blanc de Blancs Brut
Pierre Delize is a blend of Airen grapes expressing developed aromas. The focus is on freshness and fruitiness balanced with just enough complexity. Pierre Delize Blanc de Blancs Brut is produced through only natural fermentations. The secondary fermentation is done at low temperatures to guarantee finer bubbles in the glass.
The golden yellow color of this Blanc de Blancs and its delicate bubbles highlight the finesse of its effervescence. Its fruity nose with notes of yellow fruit, peach, and apricot, gives way to a pleasant and soft palate.
Pair with: Sushi, roasted veggies, crab cakes
Pais Viejo
País Viejo is a wine with history! This wine is from vines that are more than 100 years old, found on the Mingre estate in the dry-farm interior of the Maule Valley, planted on very old granitic soils originating from the Coastal Mountains and with a presence of quartz and other minerals.
Cherry bright color Fruity aromas stand out, like strawberry and sour cherry with a hint of dry herbs. On the palate, it is a very juicy, fresh, light, and honest wine that remembers its past.
Great to drink now, but it will preserve its characteristics for at least 3 years
Pair with: This wine goes very well with fish and pasta and, can also be used as an aperitif!
Perrini Negroamaro
Perrini's Negroamarro comes from estate vines averaging 30-35 years old, with some getting up to 60 years, with full southern exposure on flat and slightly hilly sites. The soils are a mix of sand, limestone, and clay, with a rockier nature on the slightly higher-elevation sites. The farming is certified organic. The well-ripened but not overly ripened fruit is harvested by hand into small baskets and whisked to the winery to cool down. The grapes are pressed and the juice is fermented with natural yeasts in stainless steel tanks with maceration lasting 12-14 days. The wine is aged in a steel tank.
A rustic, full-bodied, and heavily herbaceous red. Negroamaro means literally ‘black bitter.’
Aromas of sage blossom lead into bright, crunchy red fruits on the lifted palate. This is a unique example of Negroamaro since it is not dense or jammy. Satiny tannins lend structure to the finish.
Pair with: Irish stew, burrata, barbeque chicken pizza
LE MISTRAL TIER
Chateau Ste Anne
Château Sainte Anne is a 15-ha estate located in Bandol, one of the top Appellations of Provence. The Domaine is now managed by Françoise Dutheil and her son Jean-Baptiste. In addition to pioneering the Bandol appellation 5 generations ago, Château St. Anne has also been at the forefront of natural winemaking. The proximity to the sea and strong winds between the steep hills have created a microclimate that makes it possible to plant and grow on terraces despite the punishing summer heat. This is why Mourvedre, a variety that struggles to ripen elsewhere, is at home here in Bandol. Château Sainte Anne produces reds, white, and rose (20% of the production). All the wines are fermented naturally in stainless steel vats and the reds are aged in oak for a very long time
The wine that you are enjoying is a pretty concentrated wine, with notes of black fruits, leather, and sage. On the palate: freshness and silky tannins- wine of superb texture!
A blend of 60% Mourvèdre, 20% Grenache Noir, and 20% Cinsault from vines farmed organically, facing southeast, and planted on clay-limestone terraces with silica in the subsoil. Hand-picked in small crates. Vinification is traditional but without any chemical additives. Vatting for 12 days, with temperature control, and maturation in 50-hl oak barrels for 18 to 24 months depending on the year.
Pair with: Popcorn, beef short ribs, lentils
Chevernny Blanc
Herve Villemade has family roots in Cellettes, a small town in the Loire Valley of France, going back multiple generations. Since taking over in 1995, he has grown his estate to include the original 8.5ha owned by his parents, an additional 8ha that he has purchased over the years, and the difference being comprised of parcels that he rents. In the beginning, the vines were farmed conventionally (as that is the way his parents farmed) using herbicides and fungicides, and the wines were made the same way with lab yeasts and additives.
It wasn’t until a few years later that he tasted wines made by Marcel Lapierre in Beaujolais and Thierry Puzelat at Clos du Tue-Bouef in nearby Les Montils, both of whom he cites as his key influences to start doing things the natural way, that his eyes were opened. Herve immediately began experimenting with zero-sulfur winemaking but quickly realized that to do this, he would need higher-quality fruit. This realization led him to begin the arduous task of converting entirely to organic farming starting in 2000 and ultimately shaping the domain as we know it today.
All of Herve’s vines fall within the Cheverny and Cour-Cheverny AOCs and are planted in a mix of clay and sandy soils with silex (flint) stones in many of the parcels and a limestone base. As mentioned, he farms organically (certified) and Herve does most of the vineyard work on his own. In the cellar, Herve works with native yeasts for all fermentations in a range of different vessels. Very little SO2 is used, if any, depending on the cuvée. Herve makes a wide range of different cuvées, all of which are stunning examples of classic, natural wines of the region. To us, they would be the closest to what these wines would have tasted like if they were made here 50 years ago.
The nose dances with a bouquet of spring blossoms and citrus zest. Nuances of green apple, pear, and a flinty minerality complete the aromatic profile, hinting at the wine's cool-climate origins.
On the palate, this Cheverny Blanc unfurls with the crispness of Sauvignon Blanc, offering lively citrus and gooseberry notes, harmoniously melding with the rounder, orchard fruit flavors brought forth by Chardonnay. The possible touch of Chenin Blanc can introduce hints of honey and beeswax, lending additional complexity and depth. Graceful and long-lasting, the finish resonates with a blend of fruit and mineral, leaving an invigorating freshness that beckons for another sip.
Pair with: Goat cheese, oysters, or chicken fettuccine
Charme de Jean Paul Brun Cremant de Bourgone
Jean-Paul Brun is located in Charnay, a village in the Southern Beaujolais just north of Lyon, in a beautiful area known as the "Terres Dorées" or Region of Golden Stones.
Brun is the owner and winemaker at this 60+ hectare family estate and has attracted the attention of the French and American press for the wonderfully fruity and delicate wines he produces. Brun wants to make "old-style" Beaujolais and his vinification differs from the prevailing practices in the region. He believes that the charm of Gamay's fruit is best expressed by the grapes' indigenous yeasts, rather than by adding industrial yeast.
Brun’s non-vintage (aka NV) sparkling, the Cremant de Bourgogne Blanc de Blancs Extra Brut “Charmes,” is made of 100% Chardonnay grapes, and is made with the same winemaking method used to produce the wines of Champagne. The wine is aged 18 months on its lees (dead yeast cells) before the wine is released, and this is only the third time that wine has ever been produced by Brun. It has a green apple and citrus character, with nuances of a chalky minerality making its presence known on the tangy, briny finish. This wine will liven up any occasion and makes a great aperitif!
Pair with: A big Caesar salad, fried chicken biscuits, potato chips