| | These two under-the-radar estates from our favorite wine region on the planet are producing aromatic wines of great minerality, purity and finesse ~ and the price is right! (psst ~ You will find these featured at several Michelin-starred restaurants in Paris.)
Happy to Offer
Red
2017 Domaine Philippe Garrey Mercurey Premier Cru Clos du Paradis $480 case 100% Pinot Noir Vigneron Philippe Garrey’s is the 6th generation to live on and care for his family’s Estate in the southern end of the Mercurey appellation. In 2011, his was the first Estate in the Côte Chalonnaise region to receive biodynamic certification from Demeter. |
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Philippe farms his entire property of old vines (60-100 years old) by himself. In the vineyard, no chemicals of any kind are used and the rows are grassed over. Only natural fertilizers (green manure) and treatments of the vines (infusions of nettle, chamomile, etc) are used.
Laborious, hands on care is taken along every step of the way from field to bottle. Harvest is done by hand, into small crates, with a strict in-field selection for the grand cru wines. In the winery, spontaneous fermentation occurs with native yeasts. Finally, the bottling is done by hand, with gravity, 6 bottles at a time. Philippe even takes care than the bottles, corks and wines are all at the same temperature at the time of bottling, to ensure it the most gentle process possible.
White
2015 Domaine Denis Pere et Fils Pernand Vergelesse Blanc $360 case
100% Chardonnay
In 1940, Raoul Denis, 3rd generation winemaker from the prestigious Hospices de Beaune and his wife decided to buy a small plot of land and continue the family tradition. By 1972, their land had become a part of the Vergelesses appellation. Three generations later, the winery is still owned and run by the Denis family, who work hard to produce wines that are an elegant expression of their region. The Chardonnay vines are farmed with traditional methods and enjoy a southwest orientation and ideal marl limestone soils. The grapes are fermented in oak barrels, then aged in French oak for 12 to 14 months.
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