Candid is excited to be working with Co-executive chefs Thomas Rice and Kurt Guzowski on their long awaited sausage and charcuterie mecca TÊTE! Included below are details, stories, photos, and videos to introduce you to the producers who make the wonderful wines on the Tete wine list.
Featured Wines: Champagne Pierre Moncuit Rosé, Grand Cru
Description of the NV Grand Cru Rosé: From John Gilman (View from the Cellar)Made from 90% Chardonnay from Le Mesnil and 10% Pinot Noir from Ambonnay, this is a dry, bright, and yet broad Rosé. It’s a wine for food and delicate, elaborate food at that. Think of pairing with dishes that have some, but not an overwhelming amount of red fruits or sauces.
Winery Website: http://www.pierre-moncuit.fr/thehouse.html
Featured Wine: 2011 Cuvee Classique, Muscadet Sevre et Maine Guy Bossard, the head farmer and winemaker at Domaine de l’Ecu, is a leader in his region. He was the first to convert to Organic,s the first to Biodynamics, and the first to produce wines from specific soil types. Now, with the partnership of Fred Niger Van Herck, the estate will continue its commitment to terroir and farming. Located on the far West end of the Loire Valley, Guy and Fred make Muscadet. Muscadet is made with a grape really only found in this corner of France: Melon de Bourgogne. The wines are fresh, tart, and mineral. Notes on the Cuvee Classique: This vintage claims to be “Classic” purely to set itself apart from the tendancy to promote wines whose aromas have their origin neither in the variety of grape nor in the locality…This Muscadet is developed and vinified to be appreciated young “on the fruit”. It is crystal clear and the colour of yellow straw. The nose mixes salty and mineral notes on a base of citrus fruits. The mouth is rich, providing a beautiful acid screen; lime and soft notes of the sea provide a good balance and a great freshness in this Muscadet, superb landmarks which stretch to the end…. This Muscadet would be a good accompaniment to a seafood platter, an oily fish or a white meat. The Classic vintage would, of course, be the ideal companion to your aperatif.
- Organicly farmed since 1975. Biodynamic – Demeter certified since 1998
- 100 % hand-picked grapes • Reception of the grape harvest by gravity, no use of pumps.
- Pneumatic pressing.
- No racking of the must.
- Fermentation 100 % natural yeast. • Temperature control: 15°-17 °.
- Aged “ON THE LEES” in underground vats. .
Featured Wine: 2011 “Istina” Blanc, Riesling Cyrille Bongiraud and Estelle Germain have poured their two lifetimes of experience making natural wines in Burgundy and all over the world into a few small plots on the far eastern edge of Serbia. Obecanje is predominantly made from “Gamay Petits Grains”, an ancient variety of Gamay with smaller berries than what is found in Beaujolais. The result is a wine that reminds us of a well made Fleurie or Brouilly, but that has more tannin and chewiness than either of the above.
Pronunciations: Francuska Vinarija = Fran-kuh-ska Vin-yahr-ia
Beaujolais is a hilly region in Eastern France, South of Burgundy. Most of the production is focused on one red grape: Gamay. Beaujolais can be found in a number of names and quality levels. You may be most familiar with Beaujolais Nouveau, which is the first wine released from the harvest. There is wine simply labeled Beaujolais and then there are the Crus, or the special Village wines. Boisfranc’s Beaujolais falls somewhere in the middle of Beaujolais Nouveau and Cru Beaujolais. That being said, Thierry Doat, farmer and winemaker at Boisfranc, has some of the oldest vines in the area and is farming Organically. These factors give his wines complexity and character, something you’d be hard-pressed to find in other Beaujolais at this price point.
The Boisfranc estate has seen the ups and downs of history and wine trends. In a region where it was commonplace to add sugar to speed production, Tierry has bucked this practice opting for a natural and healthier approach through Organic farming. His grapes are ripe and balanced, and therefore no need for added sugar. His wines are made simply: native yeast, partial carbonic fermentation, aging in concrete.
Featured Wine: 2010 Peybonhomme Rouge – Cotes de Bordeaux, Blaye Bordeaux is one of the most sought after, and most expensive, wine in the world. Most of the wine comes from larger farms with huge Chateaux and investments. Peybonhomme is really the other side of Bordeaux. Peybonhomme is one of very few Biodynamic farms in Bordeaux. It is located in the “Right Back” or East of the river, where they grow a highest majority of Merlot. Bordeaux is almost always a blend of 6 red grapes: Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Carmenere, and Petit Verdot. These are also wines that drink so easily. This is not the Bordeaux one would need to age for 15 years, it is delicious and welcoming when it is release and exemplary of why Bordeaux pairs so well with foods.
Notes on the wine from the winery’s website: The subtlety of the wines of chateau Peybonhomme-Les-Tours comes from 4 type of grapes: Merlot, Cabernet-sauvignon, Cabernet-franc and Malbec. The plowing, which takes place in rich clay soil and with a very chalky base, specific to Peybonhomme, allows major rooting of the vine in order to express its exceptional soil. It is this link between Planting and Soil which defines the unique nature of this vintage. After a careful winemaking process, without chaptalization, with fermentation carried out by indigenous yeasts, the wine is aged in barrels while preserving its original fruit: dominanted by red fruits with hints of spices, a very subtle aromatic palette allowing a harmonious evolution in time.
Featured Wine: 2009 “Les Motelles” Cabernet Franc Romain Guiberteau and his family have been involved with winemaking and grape growing in the Loire Valley for 4 generations. The Loire Valley is one of the northern most regions in France, which makes it a selective home for red grapes. Saumur is one of the few regions in the Loire to make red, white, and sparkling wines. Romain works his family’s vineyards in Breze and Montreuil-Bellay. Some of these vines go back to his Grandparents planting in 1955. He makes wines from both Cabernet Franc and Chenin Blanc.
“Les Motelles” is a single vineyard of 100% Cabernet Franc. Here are some details:
- Vines planted in 1955
- Size of vineyard: 1.42 hectares
- Fermentation: indigenous yeasts, 10-60 maceration on skins.
- Aging: 18 months in 1, 2, and 3 year old oak barrels
- Production: 4000 bottles
Featured Wine: La Serre, 2011 Husband and wife Jon and Liz Bowen are set up in the “High” Corbieres, an isolated region that tends to produce dense, dark fruited wines made predominatly of Carignan. Jon and Liz wanted to work with oldest vines in the region, and their property has just that. The 100 + year old vines that produce these wines were planted to before the 1st World War and the resulting wine is dense and powerful but maintains a healthy amount of acidity that makes it a treat to pair with rich foods. It is aged in neutral oak. The wines and vines are certified Organic by EcoCert. http://www.youtube.com/watch?v=mEVOz57MK5A&list=PLddUmDhg4G_KSGeDNbNfyRspdqey9UvgN&feature=share&index=2
Featured Wines: “La Rupture” & “Carmina Major”
Karen Turner and Emmanuel Pageot met in the vineyards of Alsace. She was a chemist turned eonologist, and was a Paris-born Sommelier. In Alsace they learned techniques that would shape their future as winemakers: Biodynamic farming, higher temperature fermentations, and matching soil & grapes for the most unique expressions. They were married and learned from winemakers in Italy, France, Australia, and South Africa. They finally settled in the Laguedoc region of southern France: lots of soil diversity and inexpensive land. Most of the soils are volcanic in composition and the vineyards are facing Northward, which lengthens the growing season and builds complexity in the wines.
“La Rupture” 100% Sauvignon Blanc. Grown on clay, limestone, and gravel. Whole cluster fermentation with native yeast at higher temperatures (27 degrees C) in used oak barrels, 24 hour maceration.
“Carmina Major” 70 % Syrah, 30% Mourvedre. Grown on limestone, volcanic, and sandstone. Native yeast fermentation with 15 days on skins. Malolactic fermentation in oak barrels (35% new).
Domaine Bourdic, Languedoc – France
Featured Wine: “La Sentinelle” Cabernet Sauvignon, Syrah, Grenache
Hans and Christa are also transplants to the Languedoc. They are both Classical musicians born in Switzerland. Attracted to the natural beauty and by the affordability of land, they moved to this region in the 80’s. A long history of grape growing gave them many grapes to work with. Their creativity has birth distinctive blends that bring together attributes of the region and offers refreshing and versatile wines.
Details on the “La Sentinelle” Cabernet Sauvignon: Blend of Cabernet Sauvignon, Syrah, and Grenach. Aged 35 months in oak barrel. No fining. 8200 bottles produced.
Featured wine: “Nicole” Sagiovese
This Biodynamic farm in Norther Tuscany focuses on Biodiversity and the synergy of living plants. Francesco di Fillipos grows grapes, heirloom olives, and wheat.
Description of Nicole: (from the winery) Ruby red, Nicole is an example of the elegance and delicacy that Sangiovese grapes can offer. Good drinkability, extraordinary harmony and good balance. Tannins are present, but very soft and well balanced. Fascinating complex nose, with distinct fruit sensations.
On the terroir of San Miniato, Tuscany:
Featured Wine: Russian River Valley Pinot Noir
Fred Scherrer is equal parts scientist & hippy, technician & musician, rugged individual & family man. The goal with each wine is to 1. create something worth seeking 2. offer a cohesive signature for the varietal/vintage 3. accurately represent the AVA region of California. Fred had developed deep relationships with small farmers throughout Sonoma Co., including his family’s vineyard in Alexander Valley. He makes Chard, Zin, Pinot, Cab, Syrah, and some killer Dry Rose!
Fred’s Russian River Valley Pinot Noir is made from fruit grown in a small vinyard in Green Valley. He presents this wine as his estate Pinot because of the long relationships with the farmers. With careful fermentation, the bright and complex fruit of this region is amplified by aging in French Oak barriques.
Here’s Ed Scherrer, Fred’s dad and farmer of the family’s vineyard, talking about plowing in the early days: