NV Schoenheitz Crémant D’Alsace Brut, Alsace, France 

What better way to start than with a glass of bubbly?  It perfectly captures the festivity and freshness of this spring holiday. For over 20 years Dominique and Henri Schoenheitz have been cultivating the fertile Wihr-au-Val hillsides in the pursuit of defining what it means to display the terroir of the Alsace.  Schoenheitz is a name that translates from local dialect into a cross between “taste” and “taste for good things” and so it makes great sense that over the last two decades this winery has made its mark, becoming one of the most respected in the entire area.  These guys are purists; the 14 ha farm is located on steep slopes where the Alsatian hills meet the Vosges Mountains.  Granite bedrock and mica outcroppings create a foundation for wines that are rich with minerals but also ripe from proper sun exposure, due to the South-South East facing of the vineyards.  Practicing organic and sustainable viticulture Schoenheitz prides itself on being in harmony with nature. The Cremant is a traditional production (made with same method as Champagne) blended of 90% pinot auxerrois and 10% pinot blanc.  Dominique says it best herself – “The exquisite effervescence will make your special moments sparkle”. 

2006 Domaine Servin Vielles Vignes Chablis, Burgundy, France 

Every so often a new producer comes through our door and completely blows us away. Domaine Servin made our heads spin – by far the most beautiful expression we have seen of Chablis in a long time.  We were fortunate enough to taste six of the domaine’s wines with Francois Servin himself, whose family has been making wine on the estate since 1654.  Owning an impressive array of both premier and grand cru vineyards, these guys are one of the most respected producers in the region. Chablis is renowned for it’s unique clay sols that are filled with fossilized oyster shells.  The unique terroir is ideal for producing 100% chardonnay wines of remarkable minerality, elegance and finesse.  This particular cuvee comes from older vines (45 years) in a vineyard planted by “selection massale”.  What this refers to is that instead of planting all vines that are genetic clones of one another, how most modern vineyards are planted, these vines are propagated from cuttings of vines from various mother vines throughout a vineyard.  The result is increased genetic diversity,  which creates a more complex wine.  Fifty percent of the wine is aged in older oak barrels, allowing the wine to fill out and gain in richness.  Prepare to be amazed!

2007 Domaine Tempier, Bandol Rosé 

The history of this storied estate is truly something that reads like a manuscript from the Middle Ages.  It begins with the Peyraud family who has resided in the Provincial hamlet of Le Plan de Castellet since the end of the 18^th century on a tiny rural hillside with pastures and vines.  The vineyards were the lifeblood of the family for generations and after the devastation of phylloxera the cellars and fields were rebuilt by Leonie Tempier, to which the current name of the Domaine is owed.  In 1940 the estate as we know it today was formed with the marriage of Lucie Tempier and Lucien Peyraud, who together went on to essentially establish the Bandol AOC and to revive a grape varietal that was falling to the wayside-mourvedre.  During his time at Domaine Tempier, until his death in 1998, Lucien Peyraud oversaw more than fifty vintages, and shaped the estate into what it is today. He and Lucie purchased La Tourtine in 1951 and then the Migoua vineyard in 1952, considered today to be the most epic Bandol sites.  Both were rich in Mourvèdre, and allowed the pair to gradually increase the proportion of this variety in the wines, with less and less dependence on others, including Grenache. The Rosé production of this estate makes up just 30% (which is still a lot) and the 2007 vintage was particularly great.  Composed of 50% mourvedre with the rest cinsault, grenache and carignan, it was vinified in stainless steel with a brief maceration then bottled in the spring following the harvest.  Now we know that this is “last year’s” rose but this is a wine that not only will display its freshness this year but may offer those with patience even more complexity in another 10 years!  Besides that it is the ultimate way to make people smile on Easter Sunday!!

2007 Clos de la Roilette, Fleurie, Beaujolais, France 

The Clos de la Roilette, in the village of Fleurie, covers 9 hectares of one of the best slopes in the Beaujolais Crus. The clos has an eastern exposure, borders the Moulin-à-Vent appellation, and produces wines that are beautiful when young and have the capacity to age 5-10 years, depending on the vintage. In the 20’s, when the Fleurie appellation was first created, the former landowner was infuriated with losing the Moulin-à-Vent appellation under which the clos had previously been classified. He created a label, using a photograph of his racehorse Roilette, and used the name Clos de la Roilette, without mentioning Fleurie. The owner vowed not to sell a drop of his wine on the French market and the production went to Switzerland, Germany and England. In the 1960’s the heirs of the estate had lost interest in the property and the land became wild and untended.  In 1967, Fernand Coudert bought the trodden estate and began to bring it back to life.  The particularly mineral rich soil is what the Coudert’s say makes their wine so interesting.  The old vine gamay is grown on clay and manganese and is worked in a natural way.  This cru Beaujolais is light in weight but has density and structure, which makes it a perfect pair with Easter dinner.  Serve with a slight chill.

 2007 Foris Pinot Noir, Rogue Valley, Oregon

The name Foris comes from the Latin for “outdoors” and a peak at the winery and surrounding land immediately explains the choice.  Picture flowing rivers, lush, fir covered mountains (the Siskiyou) and of course rolling hills covered in grape vines.  The perfect setting for a perfect springtime red!  The Gerber family bought this beautiful piece of land located in the western reaches of Southern Oregon’s Rogue Valle in 1971 and started planting vines.  Passionate gardeners, they are committed to the stewardship of the land, knowing that that best wines come from the best grapes.  The 2007 vintage was cool and the harvest took place later than usual.  This is a perfect situation for pinot noir which takes time to develop it’s full profile of flavors and the cool climate keeps the sugar levels down to create a gorgeously balanced, food friendly wine.   This is a great wine for the pickiest of palates!

2003 Giacomo Fenocchio, Barolo Villero, Piedmont, Italy 

For over five generations the Fenocchio family has been making traditional wines in the historic wine town of Barolo. The estate is comprised of 10 ha of vineyards that are divided amongst some of the most prestigious single vineyard “Crus” in Barolo.  Giacomo Fenocchio worked the land by hand for all his years in the vineyards and worked in a painstakingly traditional way; never incorporating chemicals or machines in the cantina.  Giacomo was fortunate to have two sons that shared his passion for tradition and these days the estate is moving ahead under their great leadership.   Barolo is said to be “the king of wines and the wine of kings” and thusly has been known for its power but also its grace and ability to age, often over 20 years.  With this philosophy Claudio has kept his father’s winery true to the “old way” of making Barolo; long 25 day maceration, a natural fermentation w/o added yeasts or temperature control, and an extended aging process in large, Slovonian oak botti.   This is a bottling of the Villero single vineyard cru, which lies in Castiglione Falletto facing south-west, one of the most epic sites, known for wines of tremendous structure.  Claudio owns just 1 ha of land in the cru and he prizes it as one of his favorite sites.  We are thankful to this producer for his ability to craft such a fine, world class Barolo that is priced much like you would find it in Italy-a special treat.  Lamb anyone?