November 2022 | Terroir Wine Clubby Caileen Brison
Michel Mallard 2018 Ladoix 1er Cru “La Corvee”
Michel Mallard is slowly becoming one of my favorite “under the radar” Burgundy producers as of late. In a sea of (absurdly) expensive and name-seeking labels, the invigorating and refreshing nature of Mallard is welcomed. Right out of the cork, this wine throws beautiful notes of rose petal, pot-pourri, and rocky riverbeds. From a more primary perspective “La Corvee” carries fruit notes of raspberries and warm red fruits that are contrasted against a bright and acidic mid palate with an almost gingerbread spice kick. The wine lifts out of the glass effortlessly and seamlessly evolves over hours to become a slightly more savory, more leather/caramel, and more violet forward wine. On day two the wine still carries elegantly expressing tones of graphite, salinity, and enveloping fruit. Overall, the wine shows incredible complexity and structure and should show well from now until ~ 2032/2036. Serve alongside pork tenderloin or roasted tempeh and root vegetables in large bowl stemware.
From Amitie Imports
Domaine Michel Mallard is located below the Corton hill in the commune of Ladoix-Serrigny, a small village near Beaune on the Route des Grands Crus de Bourgogne at the junction between the Côte de Beaune and Côte de Nuits. Vine growers from father to son for five generations, the vineyard has expanded over time and now cultivates 11 hectares of vineyards.
Third generation winemaker Michel Mallard has brought passion and expertise gained from time working abroad and in Bordeaux and has worked to refine estate practices to bring out the best of their excellent family holdings. Michel is also the current cellar master at the elegant Domaine d’Eugenie in Vosne-Romanée.
Audeant 2019 Seven Springs Vineyard Chardonnay
This outstanding expression of Oregon Chardonnay rivals some of the best Chardonnay out there – there is an elegance about this wine that only gets better with time. If you’re going to open this wine young (before 2023/24) I highly recommend opening the wine either the morning of, the evening before or decant for ~30 minutes. When you open the wine, there’s a sense of lean restraint; almost a foreshadowing of what’s to come if you allow the wine time to warm up and blossom. Notes start to emerge of toasty brioche, white pepper, and sea salt. The real treat with this wine comes hours or even days after opening; a complex web of aromas such as clove, parmesan, lemon oil, and yeast. The texture becomes more round, more enveloping, and maintains targeted acidity that lingers with well-integrated oak. Pair with roast fowl, potato quiche, or hard cheeses. Drink 2022 – 2036, serve just above refrigeration temperature (~45-50°F), and serve in all-purpose stemware.
Hailing again from our half acre at Seven Springs vineyard, we offer our 2020 Chardonnay, 105 cases of warm summer breezes and liquid electricity. Reflective of an ideal growing season, there is tension, length and depth. Less than ten percent of our planned production for the vintage, but a shimmering mineral beauty, proudly offered.
Terah Wine Co 2021 Shake Ridge Vineyard Barbera
This is such a beautiful showing from Terah! Right off the cork are elevated aromas of rose petals, alpine blueberries, mint, and white raspberries. The Shake Ridge Barbera is a wonderful expression how you can have California roots and honor heritage styles and winemaking. As the wine opens in the glass the more textural tones of white pepper oil, suede, and pot-pourri began to develop and only enhance with time. On day two the wine becomes more compote, more deep cherry, and the texture softens as the tannins and acid integrate into seemingly one structural component. Drink now – 2032, serve in all-purpose stemware at cellar temperature, and serve alongside Bucatini all'Amatriciana, and red sauce-based pizza, or tuna poke.
Vineyard: Coming from an exciting new vineyard Shake Ridge Ranch located in the Sierra Foothills. Anne Kramer manages this vineyard. She is well known for meticulous farming principals matched with a high quality growing site. This vineyard had elevations up to 1750', the vines have a southwest aspect with a 15% slope and are grown on Josephine loam and shist soils.
Vinification: The grapes were hand-harvested at day break. 100% whole cluster fermentation with native yeast fermentation. Twice daily punch downs. Elevage consisted of a mixture of neutral puncheon and 60-gallon barrels for 9 months
Technical Notes: ABV: 13%, pH: 3.46
Tastes Like: Hugely aromatic and vibrant on the nose with aromas of blueberries, tart raspberries, think spring garden filled with fresh violets and dried rose petals. On the palate, this wine is intensely driven by acid, minerality and finishes with chewy tannins. This wine will age very well and while young it’s still very enjoyable.