COMMANDERIE DE LA BARGEMONE ROSE
42% Cabernet-Sauvignon, 30% Syrah, 28% Counoise
‘La Commanderie de la Bargemone' was founded in the 13th Century & is located 10 miles away from the historic city of Aix-en-Provence. In 1250 AD, the Knights Templar built their compound of buildings known as ‘'La Commanderie'' in the heart of the surrounding farm fields. In 1968, the vineyards were replanted on a large scale with 300 acres (120 hectares) in production. The vineyard ‘'La Commanderie ‘' is a traditional Provence vineyard that has been dedicated to producing ‘'Côteaux d'Aix en Provence'' of the highest quality for a few decades. The vineyard essentially represents a single terroir. This glossy peony-pink rose is full of blackberries and wild strawberries on the nose. The palate is light but rounded, a touch of floral compliments the fruit and drinks crisp while finishing with little acidity and bone-dry that makes you want to keep drinking. This is literally the beating heart of ‘'La Commanderie''.
Viticulture and winemaking are 100% organic and certified Organic by EU. Organic viticulture demands precision and consistency. At La Commanderie de la Bargemone we monitor our processes closely all year round, both in the vineyard and the winery. Our grapes are harvested at night to preserve freshness. Cabernet Sauvignon is not widely used in Provence, especially in rosés, but this late-ripening variety delivers freshness, acidity and red berry flavors. Syrah adds a lovely pink color with a discreet glimmer of blue, and excellent, fruit-led aromatic complexity. What makes Commanderie de la Bargemone rosé stand out from the crowd though, is its use of Counoise. This is an oldish variety which fell into obscurity for a while, but is now used in Châteauneuf-du-Pape. We’ve also reintroduced it into La Bargemone’s plantings. It’s a late-ripening grape with little depth of color, but shows a broad range of flavors including spices and florals.
100% Plavac Mali
Friendly and inviting, just like the Dalmatian Coast, Bura Plavac is a fresh, aromatic wine from the cooler inland vineyard locations on Pelješac Peninsula. Light to medium-bodied, with a delightful sea breeze, salty, mineral, seashell quality. Laced with fruity and bright acidity, vivacious aromas of black currant and cherry with a touch of Dalmatian herbs. The palate gives you those typical chalky and dusty Plavac Mali tannins paired with a ton of fruit and minerality. A vibrant, youthful example of Plavac Mali that is perfect to just sip on a hot day, it is best enjoyed slightly chilled.
The Bura family has one of the longest traditions of winemaking in Dingač and Croatia as a whole, spanning over sixteen generations -- since the year 1410! Located on the steep 45 degree Southern slopes of Pelješac Peninsula, there is no other option than to hand harvest. While this area is known for its big reds, Bura vineyards produce the most unique, delicious and prestigious wine to ever come out of the Dalmatian Coast. As much as there is talk about all the different wineries and winemakers in Croatia, no other winemaker stands out more than Niko Bura and his sacred Bura Dingač. The Bura family’s vineyards are fully organic and are the truest expression of the microclimate and land of Croatia’s southern Dalmatian coast.
Troupis Winery is located at an altitude of 700 meters in the region of Fteri or "fern." This aromatic Greek white is made from the moschofilero grape, a variety known for its exuberant floral perfume and lively acidity; a natural pair to Mediterranean cuisine. Rich in florality, perfumed with night-blooming jasmine, rose, pear, white peach, citrus, ginger spice. Wine-making at low temperatures helps in the preservation of all the characteristic yet sensitive aromas of the Moschofilero grape.
Troupis winery is situated in the center of the Mantinea Plateau in the Fteri region, the heart of the homonymous wine-growing zone on the Peloponnese. The family has been involved in viticulture since the 1970s, when they cultivated their privately owned Moschofilero vineyards for their own wine for the year and sold the remaining grapes. Troupis winery’s history began in 2010, when the family decided to invest in their privately owned vineyards of a total area of 7 hectares. The economic crisis of 2010 did not stand in the way of the winery’s development, but marked the beginning of a new course for the family business and the future of Moschofilero. Today, our winery produces a variety of labels using alternative winemaking methods which involve ceramic containers, concrete tanks, oak and acacia barrels, as well as skin contact times of several hours or even several days, fermentation with indigenous yeasts and minimum interventions.
ASHLYN PINOT NOIR
100% Pinot Noir
Sourced in Oregon, bottled in Washington, this pleasant but innocuous wine keeps a focus on clear, true varietal character. Medium ruby color, bright cherry plus hints of cranberry and plum are backed by earth, minerals, and bright acidity. broad flavors of strawberry and pie cherry tighten up through the finish, framed with modest tannins and a hint of oak. The most memorable feature here however is the floating, elegant balance of all its elements.
The fruit here is certified organic, vegan and sustainably farmed from fifteen year old vines in the Kalala vineyard in West Kelowna. Vinification was 100% whole bunch in open top fermenters and the wine spent 13 months in Mercurey barrels.
PARDAS SUS SCROFA
Sus Scrofa means wild boar in Latin, the animal that makes its home in the hills of the Alt Penedès, and is the emblem of Celler Pardas. Sus Scrofa is their youngest wine, easy drinking and vibrant with tons of character, just like the feisty boar pictured on the label! It’s a lighter style of red, similar to a Pinot Noir but with the structure of a Nebbiolo. Red fruits and lavender aromas underlying Mediterranean dried herbs and wet chalk.
Born in St. Sadurní d'Anoia, Ramon Parera and Jordi Arnan, oenologist and agronomist respectively, started the PARDAS project in 1996, with the idea of making the best possible wines on the Can Comas estate, thus becoming viticulturists-winemakers. “The Finca Can Comas is our cultural landscape and also the place where we live. We are root vine growers. We only cultivate what we have personally grown in the vineyard. We implement a careful, sensitive and empathetic viticulture. For us, making wines is a space of inalienable creative freedom: we make only the wines that we like to drink and that are a reflection of where we are.
There are three elements that define our wines: The personality of our soils and the micro-climate of Can Comas, the character transmits through the vintage, the Soul of wine, the people.”
Grapes are sourced from 3 sites planted with Sumoll ove caly and limestone in 1950, 1999 and 2001. Sumoll was quite popular in the past but the growers started digging it up in favour of easier growing and more productive varietals. Nowadays just about 200 hectares remain planted in Catalunya. Viticulture is certified organic. No herbicides, pesticides nor synthetic products are used. The vineyards are not irrigated and are worked as little as possible to encourage the growth of natural cover crops. Grapes are hand harvested, de-stemmed and crushed. Fermented with native yeast and aged in concrete for 3 months. The wine is bottled without using finning agents, clarification or cold stabilization.
DOMAINE FREDERIC SORNIN MORGON
This is made by Domaine Frédéric Sornin, where the eponymous 9th generation winemaker and his son Victor run a tiny group of vineyards and make inspiring, refreshing wines. They work entirely naturally, using ambient yeast and little to no sulfur at bottling. Now their family owns 25 hectares of vines split between Beaujolais-Villages, Lantignie, Cru Regnie and the Cru Morgon “Les Charmes”.
This Morgon is a slightly more rich, dense example of Beaujolais, contrasted with the family's "Victor Sornin Beaujolais-Villages" wine. It has a classic core of ripe cherry fruit with hints of pepper. Very fruity on the palate with nice minerality and a wonderful note of turned earth complemented by fresh violets and a just-grippy-enough-without-being-tannic texture.
The average age of vines are 50-60 year old and his production yield is very low between 20 to 40 hl/ha depending on the conditions of the year. Frédéric farms his land naturally and fermentation progresses in a leisurely fashion with indigenous yeasts. Grapes are hand harvested and only a tiny bit of sulfur is added at bottling. Certified organic farming is practiced and plowing the soil with his horse. Maceration in concrete!