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Question: Are there adjoining USA states that share the use of the same specific winegrowing regions called AVAs – American Viticultural Areas?
Answer: Yes. Oregon & Washington State. Both states share the AVAs of Columbia Gorge, Columbia Valley, and Walla Walla Valley. Fun educational idea to put a tasting together comparing the differences and the similarities of their wines.
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Most of us Burgundy aficionados believe that the unique vineyard of Clos St. Jacques rates among the very best of the Premier Crus and is most worthy of consideration for elevation to a Grand Cru. This walled clos vineyard of 6.7 hectares north of the village of Gevrey-Chambertin presently has only 5 owners: Armand Rousseau 2.21 ha, Michel & Sylvie Esmonin 1.6 ha, Bruno Clair 1 ha, Louis Jadot 1 ha, and Jean-Marie Fourrier .89 ha. The vineyards are parallel to one another with Rousseau to the southwest, Esmonin to the northeast, and Clair, Jadot & Fourrier in between. The 5 owners all have parcels which cover the vineyard’s entire vertical extent. As Allen Meadows of Burghound puts it – “This means that no producer has an unusually favored position within the vineyard.” According to Remington Norman: “A good Clos St.-Jacques can easily be mistaken for a Chambertin. Domaine Rousseau has always considered that it outclasses their (Grand Cru) Ruchottes, Mazis, and Clos de la Roche, fine as these are, and this potential is reflected in its having more new wood. The wine has fine poise and balance and is rich, full and tightly structured, often with a strong mineral undertone. It carries the class and complexity of a Grand Cru with perhaps a shade less finesse and opulence – but that is a minor matter for what is unquestionably Gevrey’s finest Premier Cru and one of indisputable Grand Cru potential.”
Your scribe is a long time unabashed fan of Rousseau wines as are many other Bourgogne collectors as shown by their ever increasing prices at Auction. Set out some information on Rousseau wines in some detail on this Blog with a June 22, 2015 posting. Described Clos St.-Jacques as having soil with clay at the bottom going to white marly up the slope resulting in a wine that is usually “Fresh Very Harmonious & Tannins Well Integrated. Powerful Intense & Lots of Delicacy.” Carrying all this excess baggage in hand at a vertical last week of 8 Clos St.-Jacques with superbly matched cuisine at Blue Water in Vancouver. Some brief impressions:
2006 Domaine Fourrier Vieille Vigne: Lightest most advanced colour of first flight. Complex stylish bouquet with nuances plus clean good grape selection. Like the elegant statement. A producer to follow.
2003 Domaine Bruno Clair: Red paling rim with open warmer riper bigger fruit aromas expressing the vintage. Full rich rather sappy with nice sweetness. A bit atypical.
2001 Pierre Bouree Fils: Darker deeper but more herbal vegetative notes. Funky at first but blew off. A simpler coarser St.-Jacques from purchased grapes with less dimensions.
2002 Dominique Laurent: Believed to be sourced from Sylvie Esmonin. Dark but not overly oaky as some Laurent wines show. Solid fruit.
2002 Domaine Armand Rousseau: Good comparison of this vineyard from the same vintage. Purchased BCLDB retail January 2006 for $190. Much lighter colour here but young & bright. More balance and appropriate “delicacy” expected from this Clos. 100% new oak and 90% destemmed (as all Rousseau 2002s at that time). No rush. Great future development with more cellaring. Brilliant paired with the quail & prunes course!
1999 Domaine Armand Rousseau: Deepest depth of red of all the wines. Developing but slowly. Admire the “powerful” structure and “intense” flavours so typical of this site. Needs years yet for more complexity to show. Memorable with the outstanding rabbit dish. Group favourite.
1995 Domaine Armand Rousseau: Clearly lightest with very pale edge. More evolved than should be but seeing this on some 1995s now. Good but with some heat on the finish. Disappointing.
1991 Louis Jadot: Also very deep and dark close to the 1999. Jadot tends to be underrated being the only negociant house among the owners. But have to give them credit for purchasing Domaine Clair-Dau starting in 1985 with plantings from 1957 & 1962. Surprises with good fruit and balance from that fantastic vintage showing the best silky textures.
Your scribe has been fortunate to try recently 2 other Rousseau Clos St.-Jacques. The 1989 is more mature and earthy but ready for wonderful enjoyment now. Pure delight! The 1991 treasured at the property is so impressive with minerality, “powerful” concentration, “well integrated & tannic” structure, balanced, textbook styling, and huge potential to be one of their best.
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Question: I love Alsatian style Gewurztraminer. Local producers seem to have a sweeter richer style (perhaps from California clones.?) Who makes a nice dry perfumey, Gewurztraminer in BC?
Answer: The stylistic inspiration for Joie Farm “En Famille” Reserve Gewurztraminer from their Estate vineyards in Naramata BC is “exotically flavoured, unctuous Alsatian Grand Cru Gewurztraminer.” They use clones 643 & 47 to advantage by fermenting them at higher temperature of 23-24C for rose petal & lychee fruit aromas plus higher glycerol mouthfeel. Their 2016 had fermentation naturally halted at a fresh drier 3.4 g/l of residual sugar (think Trimbach) while the 2017 is at a sweeter 16 g/l (more spicy Zind-Humbrecht in style). Hoping that Olivier Humbrecht MW consulting at Phantom Creek Estates has some of this variety in mind for his newer plantings on those steep slopes of the new Similkameen Valley project.
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During this continuing pandemic your scribe has been delighted by many glorious bottles of wine. The biggest wonder experienced has been my unexpected surprise and great admiration for a superb 2011 Sandhill Small Lots Viognier. Always have been a long time admirer of their Small Lots reds bursting with innovation (Barbera & Sangiovese) and icon quality age ability (Bordeaux blends & Syrah). The whites not so much. However was impressed on release with this fresh balanced cool climate vintage 2011 so put a few bottles away to see how they might develop. Generally not the biggest fan of Viognier alone because the ripeness needed to express this variety results in high alcohol usually in excess of 14 degrees. Remember a visit to Daydreamer Wines in Naramata in June 2018 with winemaker Marcus Ansems MW and my excitement at his “Rachel’s” Viognier 2016 picked under 24 Brix fermented in French oak and brought in at 13 bursting with “apricot yoghurt”. There is a growing success in BC for preferred white Rhone blends by many wineries led by winemaker Severine Pinte with her Le Vieux Pin AVA using impressive Rousanne, Viognier & Marsanne plus innovative Moon Curser Vineyards Afraid of the Dark similar white blend.
The success of the Sandhill Small Lots program has been due to the brilliance of winemaker Howard Soon (now retired and Master Winemaker at Vanessa Vineyard). He had the foresight to produce these special vineyard lots with an eye to the future. He says “We discover unique and distinctive barrels that deserve very special attention.” This 2011 Viognier came from the Southern Okanagan in BC in Osprey Ridge Vineyard of grape grower Robert Goltz who deservedly gets recognition on the back label. They acknowledge that “Viognier requires ample heat to ripen well” but notice the alcohol is only 12% with a production 1102 cases. The wine descriptor note says “Brilliant straw in colour our Viognier offers peaches and floral notes on the nose with luscious fruit on the palate.” This is all true but it offered so much more with age. Still a youthful colour plus that fantastic balance remained after 9 years keeping the wine so fresh & vibrant yet with so much drama on the nose and palate. Sensations ranged from biting into a really ripe peach to the more subtle nuances of apricot, tangerine, oranges, nectarines, pears, almost tropical fruit pineapple, roses, brioche, cantaloupe melon, mango, hazelnuts, honey, mint, and a touch of saffron & ginger. There was a textbook floral elegance with minerality and attractive enticing softness. Amazing complexity and not strong but so drinkable and enjoyable now. What a sublime matching for steelhead salmon and home-made kadaifi nests of shredded phyllo stuffed with eggplant, ricotta, and pecorino. The trend now is you are not supposed to age viognier but to drink it immediately on release most fresh. This experience brought back fond memories of dining at La Pyramid in Vienne France founded by Chef Fernand Point considered a father of modern French cuisine with older Chateau-Grillet. In the seventies and eighties their wine list featured the world’s most extensive vintage collection of historic Chateau-Grillet similar to classic Condrieu 100% viognier in style but with their own appellation by long time owners the Nayret-Gachet family but now since 2011 under the ownership of the Pinault family (Chateau Latour). The older the vintage the more expensive the Chateau-Grillet at La Pyramide during those days. Check out the Chateau-Grillet excellent website which lists their 2011 vintage as concentrated near 13.5 alcohol. Compare what an amazing endorsement for future aged Viognier and other Rhone white grapes in British Columbia this 2011 Sandhill Small Lots is. Just get the soil choice right for the vines and find that perfect balance in the grapes. Congrats Howard and many thanks for this memorable revelation!
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Question: Would you please advise me on some good references for learning more about Terroir?
Answer: Yes “terroir” is a hot topic becoming more and more commonly used in wine descriptions. This word includes a rather long list of contributing factors all rather complex. One of the important ones is soil and the geology of the place where the vines are planted. A new exciting website is roadsideterroir.com by geologist Brenna Quigley with three interesting free podcasts already posted and more on the way. Good site to follow. For more detailed scientific research check out these three books:
1) Wine and Place: A Terroir Reader by Tim Patterson & James Buechenstein
2) Vineyards, Rocks, & Soils: The Wine Lover’s Guide to Geology by Alex Maltman
3) Terroir: The Role of Geology, Climate and Culture in the Making of French Wines by James E. Wilson
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