Pais grown on granite soils in the far south of Chile's Itata region. 150-year-old vines that give a sense of Chilean winemaking from before Cabernet and Carmenere took over.
Pais grown on volcanic soils in the far south of Chile's Itata region. 150 year old vines that will give you a sense of Chilean winemaking from before Cabernet and Carmenere took over.
Table wine from Leo Erazo's vineyards planted in the 1950s, which I suppose counts as young for him. 100% Cinsault made traditionally and bottled in a 1L bottle.
Papegaai is a co-fermented blend of all the grapes on Badenhorst's Kalmoesfontein, including Cinsault, Chenin Blanc, Palomino, and Syrah, sourced from 23 distinct vineyards. Light and easy-drinking, with raspberry fruit flavours and herbaceousness in the finish.
100% Pallagrello nero, a grape grown almost exclusively in Campania. Noted for cherry on the nose and palate, with pepper and spice characteristics, and tannins enabling the wine to be laid down for a time.
Garnacha from 100 year old vines in Valdeponzos, Najerilla Valley. Lighly extracted and a year aging in casks, mirroring how they do it in Burgundy for a slept on, softer portayal of Rioja.
A light, delicate Pinot Noir with loads of fruit and a green pepper note from the whole-cluster maceration, that spends a year in barrel before bottling.
Made with whole cluster, spontaneous fermentation from grapes grown midway up the hill in the Champs Pimonts climat. A relative bargain for a Burgundy 1er Cru in these times of exceedingly high prices for the region. Available in Canada only at Ellement; talk about exclusive!
Dessus les Vermots refers to 1 of the 29 Lieux-dits of Savigny-lès-Beaune between the Hill of Corton and Beaune. Care must be taken to harvest at the right time; too early will result in an unripe, green- tasting wine, too late and the wine loses its vital freshness. It benefits from a meticulous, customized vinification. Roundness, volume, power, and balance are all here, and in just the right proportions.
Willy got his expertise first working wines in Clos du Moulin aux Moines to Auxey-Durresses, where he developed a rich understanding of the land of Cote de Beaune. Now he and his lifelong friend are making a name for themselves with AMI, In conversion to biodynamic farming, the wines come from chemical free, healthy ecosystems.
