Showing posts with label Bertrand Ambroise. Show all posts
Showing posts with label Bertrand Ambroise. Show all posts

Sunday, May 14, 2017

Le Caveau Portfolio Tasting Cork, featuring The Natural Kingdom of Ganevat

Le Caveau Portfolio Tasting

The Natural Kingdom of Ganevat
Pascal with Michael Creedon (right) of Bradley's Off Licence
Nicolas Donne of
Guy Allion
“This is what Le Caveau is about,” said Pascal Rossignol as he surveyed the scene in St Peter’s Church in the early stages of the Cork tasting of his 2017 portfolio last Thursday. And he had much to be pleased about as the visiting growers and Pascal’s staff displayed some 145 wines, all sustainable low intervention, many fully organic and some natural, for the tasting.

And if the tasting in general spoke of Le Caveau, then one wine in particular hinted at where M. Rossignol might be taking us in the future. And that was the Anne and J.F. Ganevat Vin de France Rouge called Madelon. 

Pascal was enthusiastic about this amazing blend. And no wonder! The mix of 50% Gamay from Morgon and 50% of Ganevat’s own field grapes (ancient varieties here are lost in one another) is amazing, yet so focussed, with a dry finish. This superb wine, which has spent ten months in foudre (large wooden vat) is produced outside the appellation rules, hence the Vin de France on the label and hence no vintage mentioned (not allowed!).

Formidable!
While the Madelon is made with his sister Anne, the other wine on show, Cotes du Jura blanc “Sous La Roche”, is produced by Jean-Francois himself. All his wines are made in very limited quantities, so are hard to get and so full praise to Le Caveau for giving us the opportunity to taste this gem with a finish that rolls on and on.

Great to have the chance too to chat to Bertrand Ambroise and his delicious Burgundy wines. We started with a Chardonnay, named after his grand-daughter, the Côteaux Bourguignons ‘Lettre D’Eloise’. This is a really round wine with balancing acidity. The Hautes Cotes de Nuits 2013 was another splendid Chardonnay (one of nine that they produce), apricot to the fore with no shortage of minerality.

Also got to taste three of his thirteen Pinot Noir, starting with the 2013 Côteaux Bourguignons ‘Lettre D’Eloise’. This has been aged in old barrels - he didn't want oak influence here. A gorgeous well-priced wine.
Bertrand Ambroise (left) with Colm McCan of Le Caveau
Then I enjoyed a sip of the Cotes de Nuits Villages. “Very interesting to drink now but it will last fifteen years,” said Bertrand. “It is 40% new oak, no fining, no filter and we are using less and less sulphides.” Organic farming is a way of life for the Ambroise family. The final treat at this table was the Nuits St Georges ‘Les Haut Pruliers’. This is faultless with an astounding finalé.

Guy Allion (Loire Valley) was represented by Nicolas Donne and I enjoyed their Touraine Sauvignon Blanc ‘Haut Perron’, very expressive and very fresh (the harvest is “early nighttime” to enhance those very qualities). 

Nicolas also had an unlisted addition, the 100% Sauvignon Chenonceau 2015. It can be made only in the valley of the Cher, a new appellation since 2011. Aromatic and elegant, it comes in its own unique bottle (made in Italy) and “can age for ten years”.

Chaume-Arnaud are pretty well known for their lovely Rhone reds but it was a white that caught my tastebuds: the 2015 blend Côtes du Rhône, very complex with excellent mouthfeel and excellent acidity as well. Thibaud Chaume explained that 2015 was “a bit hot..but this fruit is grown on top of a hill where it is fresh, also cool at night” and these factors all helped.

And he also had another off catalogue wine, “perfect for barbecue”, the 2015 Marselan, “well structured and great with food”.

Tour des Gendres are well represented on the Le Caveau catalogue and, once Guillaume de Conti began to speak, I could see why. You might think the basic entry wine might not get that much attention but Guillaume said that is the one that gets full attention. “It bears the family name, so it gets great care so that each vintage is of a high level.” And this certainly is, six months on lees also helps. A very reasonably priced wine too.
Lovely to meet up again with Elena Pantaleoni of La Stoppa (left). Her orange wine, the fantastic Ageno, has just been named as the number one natural wine in the world in the May issue of Decanter. 
Another Italian wine-maker that caught my attention was Ampeleia. Giulia Zanellati showed me three very interesting reds indeed, including the Un Litro Di Ampeleia, a blend of four varieties. It comes in a one litre bottle that is proving very popular in Italian restaurants. Giulia made me rather jealous as she described their vineyards which are near the sea. “It is a beautiful place to work, all the different levels where the views, the trees, the animals, all change as you go up or down. 
The 2016 Alicante Nero, Costa Toscana IGT, is 100 per cent from a single vineyard, at 400 metres with clay and rock dominating, another delicious fresh wine. And freshness too in the 2013 flagship, the Ampelia Costa Toscana IGT, a blend of Cabernet Franc (80%) and Sangiovese. The Cabernet Franc - they use it a fair bit - is noted as adding freshness and obviously enjoys the terroir here.


Le Caveau were also showing a large range of house wines, very acceptable house wines I hasten to add. One that I really like is the Petit Verdot, Haut Medians, Robert Vic and also the Madrigale in both red and white. And Charles Rossignol introduced me to more excellent house whites in St Peter’s (pictured right) . Perhaps the one I liked best was the Ciello Bianco Catarratto (Terre Siciliane IGT). This is certified organic and unfiltered and is refreshing and grippy, great with food I'd say.



All in all, quite a tasting. I didn’t get to taste all 145 but the name that stood out was that of Ganevat. The maestro from the Jura has three pages to himself in the 2017 Le Caveau catalogue but beware that quantities available “are very small and can only be managed via allocation”. He is, after all, one of the royalty of natural wine!


.