Stolpman Vineyards, Syrah So Fresh Crunchy Roastie Ballard Canyon 2019Regular price $25.00 Save $-25.00
Variety: Syrah and Viognier
The "So Fresh" series from Stolpman Vineyards ferments the grapes whole and un-crushed, for a delicately high-toned profile- also known as carbonic maceration. The grapes are harvested early for lighter mouthfeel and higher acidity. Then the wines go to bottle early to capture purity and freshness without added sulfur. 2019 is the debut vintage of "Crunchy Roastie" paying homage to the technique of co-fermenting Syrah in Cote Rôtie with a small amount of Viognier to increase the floral aromatics of the Syrah.
Stephane Ogier, Condrieu Malleval 2016Regular price $90.00 Save $-90.00
Stephane Ogier is becoming the face of the Northern Rhone Valley. The Rhone region is quite expansive though, so It’s important to know where in the Rhone we’re speaking for multiple reasons. In the north are grape varieties and styles of winemaking not done in the southern area. The Rhone Valley follows the Rhone River from north to south, not unlike Burgundy. The Ogier family has been based in the slopes of Ampuis in the Cote Rotie appellation for seven generations now. With experience from his time in Burgundy, Stephane has utilized some of this in his practices; he vinifies the plots separately, aiming to bring out the most in their potential. He has since taken over for his father Michel bringing a sense of energy to the domain. He has brought forth his own style and broadened the holdings of the vineyards. Keep an eye out for these wines; they’re ideal bottles for cellaring.
This wine is classic Condrieu made with the Viognier variety. It comes from two different localities in Condrieu. The vineyard age is about 25 years in age from steep terraced slopes full of granite.
Domaine Gassier, Embruns de Viognier 2018Regular price $15.00 Save $-15.00
Michel Gassier is a man of many intricate traits. Michel and his wife, Tina, form the identity of Domaine Gassier, believing that their craft should come from a place of teamwork. He considers himself a “peasant-researcher.” His peasant side is derived from his genes while the researcher part reflects his own sense of character. Clearly inspired by the terroir of his vineyards and intervening as little as possible, inspiration comes from many of the international winemakers he meets. He takes notes from other winemaking methods and blending styles, consistently furthering himself to learn more and more.
This Viognier is another fresh expression from Domaine Gassier. The Viognier is fermented on the lees and aged in concrete to maintain freshness and texture of the variety.
Matthiasson, Viognier Late Harvest Napa Valley 2015Regular price $45.00 Save $-45.00
Coming from the Matthiasson family out of Napa Valley in California and long-time winemaking favorites of Hart & Cru. This is a one-of-a-kind bottling as it utilizes extra Viognier grapes from one of Steve's vineyard clients. The fruit was left to raisin on its own in the field, harvested, and fermented whole cluster by jumping up and down the fruit to let out enough juice to start a fermentation. When the fermentation stopped naturally, the grapes were pressed, and the juice aged naturally for 3 years. With no sulfite addtion, the juice was able to oxidize naturally, allowing a small amount of vinegar to develop, boosting the acidity. It was bottled unfiltered. Just 95 cases were produced; a Viognier Vin Santo.
Domaine Jamet, Condrieu Vermillon 2017Regular price $75.00 Save $-75.00
Jean-Paul Jamet began his career in the vineyards of Côte Rôtie in 1976 at the age of 16, working with his father, Joseph, who bottled his first wine that year. Jean-Paul told us that he often found himself working alongside one of our former growers Marius Gentaz, whose vines in Côte Brune bordered his own. With the 2016 vintage, Jean-Paul celebrated his 40th year growing and vinifying Côte Rôtie. His experience with his enviable collection of sixteen (soon to be nineteen) lieux-dits spread across the best sites of the appellation has given him deep knowledge of how to unlock the greatest expression of Côte Rôtie from its wide spectrum of terroirs. This savoir-faire makes Jamet the modern day master of the appellation.
The Jamet path has been one that has stayed true to tradition as the appellation has modernized around him. Despite its popularity, Jamet always eschewed the use of excessive new oak but instead chose to maintain a cellar full of the traditional aging vessel of Côte Rôtie: the demi-muid.. Perhaps most importantly, Jamet remained committed to his extreme, impossibly steep and rocky, treacherously terraced parcels that could only be worked painstakingly by hand.. The Jamets have been avid planters over the past four decades, giving them an incredibly diverse collection of raw material that leaves them poised to continue making great wine uninterrupted for generations to come. Jamet also resisted the urge to produce a series of limited single vineyard cuvées, despite the ease and price at which he knew they could be sold, preferring instead to produce a representative blend of the entire appellation..