2015 VdF Chenin Blanc, “La Lune - Amphores” from Mark Angéli at La Ferme de La Sansonnière
Special Unicorn wine coming up from the basement after some resting time. Even with the 5 years this still comes out of the bottle with a slight spritz and some reduction showing. As it opens the golden Chenin fruit and some honey tones begin to unfold underneath the crunchiness. In the mouth the tightly wound core has relaxed a bit but still holds tension in the structure before the acid hits with mouth watering salinity. On by the glass for now, but this Prince will likely go back down soon to rest some more so we can see it when the flights of Angels sing.
. “La Lune is made from Chenin Blanc and spend one year ageing in barrels as a standard cuvee. La Lune has “amphores” version too. This cuvée is aged in burried amphora for one year. Another Chenin Blanc wine is Les Fouchardes monopole. These Chenin were planted in 1970. Wines are aged for two years in barrels before bottling.
Mark Angéli has been farming 7ha of vineyards and 4ha of fruits and vegetables in Anjou, Loire valley. He doesn’t call his winery “domaine”, and he named his land “la ferme(=farm)” instead, and he calls himself “paysan(=peasant)”. To be as self-sufficient as possible, he has a small herd of cows for compost, meat and milk for cheese, hens for egg and meat, bees for honey as well.
Mark Angéli’s land is managed along the biodynamic principles and its agricultural entity is structured like a small planet, complete with those farm animals and different crops in order to create a diverse and balanced sustainable ecosystem that can result in healthy crops and products.
Mark Angéli also works in natural manner(needless to say...) in the cellar. He uses sulfur which originates from volcano instead of petrochemical origins sulfur which is used by most of wineries globally, and Mark Angéli and his allies could reduce the volume of sulfur less than half successfully.”.
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2018 Vino Bianco, “Catavela” from @denavolo
Seville orange peel buoyed upon a cool fall breeze, followed briskly by a touch of VA mingling with the tannic tones. Light and spicy in the mouth with a pleasingly stringent grip followed by acid to cut through the thickest fat, straight to the marrow. On the glass list until it fades like an autumn day. “Vitigni: 25% MALVASIA DI CANDIA, 25% ORTRUGO, 25% MARSANNE, 25% ALTRO LOCALE
Description: From the highest vineyards. Limestone, limestone, and more limestone, with a little mix of southern exposure, cool mountains breezes, and bevy of hot sunny days. Two months skin contact for a little structure.
Winemaking: spontaneous fermentation in steel with skin maceration for 7 days”
#wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #orangewine #catavela #denavolo #malvasiadicandia #ortrugo #marsanne #altrovitignoautoctono #vinonaturale
Chicken Liver Mousse Parfait, House Brioche, Niagara Peach Mostarda.
2012 Toscana from @colombaiavino
Lifted earth covered red berry nose. Medium in the mouth, with tannins softened by the touch of age. The touch of volatile acidity and brett make this not the wine for those who like it squeaky clean but does make it the wine for those who like a beverage that brings the funk. On by the glass to brighten your grey windy fall day.
“Soil: clayey rich in fossil shells
grapes: sangiovese, colorino,
surface: 1 hectare
yield: 40 Q / ha
organic certification: IMC and Demeter
natural fermentation with submerged hair
aging: 18 months Slavonian oak barrels
aging: 6 months in the bottle
blends:%: Sangiovese 97%, Colorino 3%,
Alcohol level: 13.50%
Total acidity: 5.00 g / L
Residual sugar concentration:> 1.0.g / L
SO2 free: 10 ml / l
SO2 total: 25 mg / l.
Colombaia is a 4 hectares vineyard south west exposed, rounded by the house and the cave. The soil is clay/calcar full of fossils shells. Dante and Helena work the vineyard as a big garden, the byodinamic method allowed them to work in active perception, following the rhythm of nature, helping the vine to reach in the earth the mineral elements of the soil, and throught the light the essence and freshness of the grapes. The activity in the cave is held in full respect of the fruit keeping intervention as little as possible, acting softly and sensitively.
The fermentation is spontaneous with natural grape’s yeasts, working strictly in respect of the vintage. The extraction process is slow and careful, keeping the vital cycles of fermentation, without clarifying, filtering or stabilizing. The unique SO2 added is a tiny dose at the bottling.” .
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We are closed today, Sunday October 13th, and tomorrow, Monday October 14th, for Thanksgiving. Have a happy holiday.
2017 Muscadet Sèvre & Maine “Briords - Cuvée Vieilles Vignes” from Domaine de la Pépière
Freshly harvested ground seashells with a light honey dressing for the nose. Tertiary richness starting starting to creep into the crisp clean and minerally in the mouth. At the back the acid brings the salty mist of the sea. After spending ~ a year in the basement it’s on BTG until it disappears into the depths of the basement hoard again.
-for ever still a messenger a passenger, a tarrier,
a roving as a feather does,
a weather-driven mariner- .
Clos des Briords is located on the hillsides of the river Maine. Only 3 hectares of old vines (over 60 years old) are selected for this cuvee.
The subsoil is granitic (granite of Chêtau-Thébaud). There is a filtering soil with ideal proportions of sand and clay.
WINE MAKING PROCESS
Grapes are harvested manually then carried to the wine cellar with much care. The pneumatic press is filled by gravity, the grapes are not crushed. Fermentation naturally takes place in an underground vat, without any yeast and sugar addition, at a temperature of 19°C for about one month. This cuvee is left for 7 months on its lees without any racking.”
#wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #muscadet #muscadetsèvreetmaine #melondebourgogne #pépière #pépièreparty #dancethefunkychicken