November 2024 | Enthusiast Wine Club

Henri & Gilles Buisson 2022 Bourgogne Rouge

Made from organically farmed grapes in Saint Romain, this Bourgogne Rouge may be your new price point friendly Bourgogne! This wine made from 100% Pinot Noir is incredibly perfumed in the glass with notes of rose hip, dried lavender, and red apple. There is a satin like feeling laced with sage, white pepper, and thyme oil that weaves through the core red fruit. Structurally the wine does have elevated acidity, so this bottling is best consumed alongside food for an elevated pairing experience. On day two the wine is deeper in fruit tone and relatively juicy compared to day one. Overall, I prefer the energy of the wine on day one. For food pairings I would opt for delicate dishes such as rabbit, braised pork, or roasted root vegetables. Drink now – 2032 and serve in large bowl stemware at cellar temperature.

Giovanni Almondo 2023 Roero Arneis

Despite Arneis being one of the dominant white grapes in one of the worlds most esteemed growing areas, most folks are not keenly aware of how incredible this wine is. Arneis as a varietal is generally quite floral and lifted and this is no exception; on the nose are notes of cantaloupe, daisy, dandelion, and white roses. The structure of the wine is supple and soft with delicate acidity leaving an approachable mouthfeel for most consumers. On day two the wine is essentially unchanged with a steadfast consistency like walking through a field in spring. For food pairings I would opt for very delicate dishes such as fresh salads, raw seafood, or soft cheeses. Drink now – 2030 and serve in all-purpose stemware and refrigeration temperature.

Domaine les Carmels 2022 Les Caprices Bordeaux

From a humble wooden “Chateau” near Graves comes this biodynamically farmed Bordeaux, a blend of 66% Merlot, 17% Malbec, 11% Cabernet Franc, and 6% Cabernet Sauvignon from the Cadillac region of Bordeaux. While most stereotypical Bordeaux wines are made with a lofty amount of new oak and farming organically is rare (some even frown on Bordeaux made from organically farmed grapes), this cuvee could not be in greater opposition. Right off the pop the wine is forward and plush with wild notes of thyme, sage, lavender, and dried violets. The minerality comes through in the form of flint and pencil shavings while the fruit backbone rings of dried currant and figs. After ~ 30 minutes of being open, the wine deepens to dark plum and cherry while the aromatics lift to eucalyptus and white pepper. While the texture of the wine maintains through day two, I do think the wine loses a touch of the brightness that I loved on day one – if possible, this wine is best consumed the day it’s opened. For food pairings, eat like the Bordelaise; steak and gravy. If that’s not your cup of tea, you could opt for seared tempeh with aminos or hard asiago with a whole loaf of crunchy bread. Drink now – 2030 and serve in all-purpose stemware at cellar temperature.