Articles in Viticulture

The Chablis vineyards of 2014 have produced a wonderful vintage. Credit: Copyright 2016 Jon Wyand

2014 is a great vintage in Chablis. Although June was hot and sunny, July and August were cooler than usual. As in so many years, things were not looking great at the beginning of September in this region of France, but once again the vintage was saved by a dry, sunny September, ensuring perfect conditions for the harvest. And the result is wine — now just being released — that has the razor-sharp acidity and flinty minerality that is the benchmark of all good Chablis, wines with a purity of fruit that will develop in bottle over a number of years.

What follows could be described as my shopping list. The premiers and grands crus of Chablis offer great value, compared to some of the more prestigious names of the Côte d’Or.

Chablis, Cuvée Chatillon, Domaine des Hâtes

Pierrick Laroche, who established his estate in 2010, already has a strong vintage in 2014. Credit: Copyright 2016 Jon Wyand

Pierrick Laroche, who established his estate in 2010, already has a strong vintage in 2014. Credit: Copyright 2016 Jon Wyand

This is a relatively new estate, with a first vintage in 2010, when Pierrick Laroche took the family vines out of the cooperative. Chatillon is a new cuvée, just 2.4 acres of 45-year-old vines in the village of Maligny, with more depth and weight than his basic Chablis, with a small percentage of wine fermented in oak, and given 15 months élevage.

Chablis Vieilles Vignes, Domaine Gilbert Picq

Didier Picq now runs the family estate begun by his father. Credit: Copyright 2016 Jon Wyand

Didier Picq now runs the family estate begun by his father. Credit: Copyright 2016 Jon Wyand

A wine of great concentration with balancing minerality coming from vines that are more than 60 years old. They adjoin the premier cru vineyard of Vaucoupin and the difference between the two is pretty imperceptible. This is family estate, with a first bottling by Gilbert Picq in 1981. These days, it is his son, Didier, who makes the wine, representing a shift in two generations from polyculture to viticulture and from selling wine in bulk to bottle.

Chablis 1er cru, Côte de Léchet, Domaine des Malandes

Lyne Marchive, a member of an old Chablis family, produces steely, flinty wine. Credit: Copyright 2016 Jon Wyand

Lyne Marchive, a member of an old Chablis family, produces steely, flinty wine. Credit: Copyright 2016 Jon Wyand

Lyne Marchive is a member of an old Chablis family, the Tremblays, and she has firm ideas about how Chablis should taste. It must have a purity of fruit, with stony minerality. And her Côte de Léchet, from the left bank of the river Serein, above the village of Milly, is just that, steely and flinty, with enough structure to sustain 5 or 10 years aging in bottle.

Chablis 1er cru l’Homme Mort, Domaine Adhémar et Francis Boudin

Francis Boudin and his father, Adhémar, are among the venerable wine growers of Chablis. Credit : Copyright 2016 Jon Wyand

Francis Boudin and his father, Adhémar, are among the venerable wine growers of Chablis. Credit: Copyright 2016 Jon Wyand

Adhémar Boudin is now 95 and one of the venerable wine growers of Chablis — I always think his name befits that of a crusading knight. These days it is his son, Francis, who makes the wine, and they were the first to separate their vines of l’Homme Mort from the much larger cru of Fourchaume. Compare the two and l’Homme Mort is firmer and flintier, and almost austere, while Fourchaume is a little richer and fuller on the palate.

Chablis 1er cru Vaillons, Domaine William Fèvre

The talented winemaker Didier Seguier plays an important part at Domaine William Fèvre. Credit: Copyright 2016 Jon Wyand

The talented winemaker Didier Seguier plays an important part at Domaine William Fèvre. Credit: Copyright 2016 Jon Wyand

William Fèvre played an important part in the expansion of the vineyards of Chablis, and his estate boasts vines from virtually all the grand crus. In 1998 he sold to the champagne house of Henriot, who also own Bouchard Père et Fils, and the estate has gone on to even greater things with the talented winemaker Didier Seguier. I could have chosen virtually any of Didier’s wines in 2014, even his Petit Chablis, but have opted for the firm, flinty Vaillons with its elegant lift on the finish. Although a small proportion of the wine is fermented in old barrels, you are simply not aware of the oak impact on the palate, other than the addition of a little more weight and body.

Chablis grand cru les Clos Domaine Jean-Paul Droin

Benoit Droin, son of founder Jean-Paul, now makes the wine at an estate going back to the beginning of the 19th century. Credit: Copyright 2016 Jon Wyand

Benoit Droin, son of founder Jean-Paul, now makes the wine at an estate going back to the beginning of the 19th century. Credit: Copyright 2016 Jon Wyand

This is another old family estate, going back to the beginning of the 19th century. These days it is Benoit, Jean-Paul’s son, who makes the wine, and on a visit to Chablis a couple of years ago, I was introduced to the 16th generation, Louis, in a stroller. Jean-Paul was enthusiastic about aging Chablis in new oak, whereas Benoit exercises a more restrained and subtle hand in the cellar, to very good effect. As for Benoit’s 2014s, I find it difficult to choose between Grenouilles, the smallest of the grands crus, with its elegant stylish fruit, and les Clos, the largest and generally richer and more powerful. Both have an underlying elegance, but Grenouilles is more ethereal, while les Clos is more substantial. Both will be delicious in about 10 years’ time.

The 2014 vintage is so good, that I could effortlessly select another six wines.

Main photo: The Chablis vineyards of 2014 have produced a wonderful vintage. Credit: Copyright 2016 Jon Wyand. See more of  Jon Wyand’s photographs in his latest book, “Corton.”

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Podere Forte's vineyards offer breathtaking views of the hilltops of Rocca d’Orcia and Castiglione d’Orcia. Credit: Photo courtesy of Consorzio del Vino Orcia

If you think of Tuscany and its wines, it is the famous names that immediately come to mind: Chianti, Brunello di Montalcino and Bolgheri. But Tuscany is so much more than those. There are all manner of lesser-known wines off the beaten track.

I recently spent a couple of days in the Orcia valley, an area sandwiched between the vineyards of Montalcino and Montepulciano, with a river that rises at Monte Cetona and flows into the Ombrone. The Orcia DOC was recognized in 2000, and in 2004 the whole valley was classified as a UNESCO World Heritage Site.

As for most of the red wines of Tuscany, Sangiovese is the dominant variety, often blended with the likes of Cabernet Sauvignon, Merlot and Petit Verdot. There are now about 40 wine estates in the 13 villages of the Orcia valley, with an impressive level of quality and just waiting to be discovered. Here are five that are well worth the detour.

Fattoria del Colle

Fattoria del Colle, near the village of Trequanda, produces three red wines and Vin Santo. Photo courtesy of Consorzio vino orcia

Fattoria del Colle, near the village of Trequanda, produces three red wines and Vin Santo. Photo courtesy of Consorzio del Vino Orcia

This is the property of Donatella Cinelli and Carlo Gardini. Donatella’s family has long been part of the wine scene of Montalcino, with her brother now running Fattoria dei Barbi, but Fattoria del Colle is where Donatella makes her mark outside Montalcino. She has about 81 acres of vines near the village of Trequanda and makes three red wines, not to mention Vin Santo, which is an essential part of every classic Tuscan estate.

Leone Rosso is Sangiovese with 40 percent Merlot, making for riper, fleshier flavors. Cenerentola, or Cinderella, is Sangiovese with 35 percent Foglia Tonda, an old Tuscan grape variety that almost disappeared. Donatella has played a large part in its successful revival. And then there is Il Drago e le Otto Colombe, a blend of Sangiovese with some Merlot, as well as 20 percent of an Umbrian grape variety, Sagrantino. The name of the wine refers to the fact that the estate is run by women, the doves, with just one man, or dragon, Donatella’s husband, Carlo. It makes an amusing aside. But Donatella has a serious focus; a fellow winegrower described her as the anima, or driving force, of the Val d’Orcia.

Podere Forte

Podere Forte’s cellar is state-of-the-art, with vats for microvinifications and a serious selection of barrels. Credit: Photo courtesy of Consorzio vino orcia

Podere Forte’s cellar is state-of-the-art, with vats for microvinifications and a serious selection of barrels. Credit: Photo courtesy of Consorzio del Vino Orcia

This is a relatively new estate, in Tuscan terms, for it was created in 1997 by Pasquale Forte, a businessman from Calabria. From one small purchase in 1997, he has developed a 416-acre estate, including 25 acres of vines (in addition, there are olive trees, extensive woodlands and land for rearing animals).

Sangiovese is the core variety, with some Cabernet Franc, Petit Verdot and Merlot. They aim for self-sufficiency and even have a restaurant, the very stylish Osteria Perillà, in the nearby village of Castiglione d’Orcia, where you can enjoy the produce of the estate. They are moving toward biodynamic principles and paying enormous attention to the condition of the soil, with advice from the leading expert in the field, Claude Bourguignon.

A drive around the vineyards offered breathtaking views of the hilltops of Rocca d’Orcia and Castiglione d’Orcia, with the autumn sunshine reflecting on golden vines. The cellar can only be described as state-of-the-art, with several sorting tables, vats for microvinifications and a serious selection of barrels.

They make three wines. Petruccino, a blend of 70 percent Sangiovese and 30 percent Merlot with 14 months’ oak aging, has a ripe fleshiness from the Merlot, balanced with freshness from the Sangiovese. More serious is Petrucci, a pure Sangiovese, described as their flagship wine, with aging in new oak. The third wine of the range is single-vineyard Guardiavigna, from Cabernet Sauvignon, Merlot and Petit Verdot. The 2010 was drinking particularly well, with elegance and balance.

Olivi-Le Buche

Olivi-Le Buche produces a wide range of wines from an eclectic selection of grapes. Credit: Photo courtesy of Consorzio vino orcia

Olivi-Le Buche produces a wide range of wines from an eclectic selection of grapes. Credit: Photo courtesy of Consorzio del Vino Orcia

This estate was developed by Giuseppe Olivi, who produces an eclectic range of wines from an equally eclectic selection of grape varieties, namely Sangiovese, the key Bordeaux varieties, Syrah, and Pugnitello, another Tuscan variety that has been revived in recent years. His flagship wine is I Puri, a varietal wine that changes from year to year, depending on which grape variety is the absolute best in that particular vintage. In 2009 it was Merlot and in 2010 Sangiovese, with a fine expression of the variety. Unusually for the Orcia valley, they also have some white varieties, Verdicchio, Viognier and Sauvignon, making a fragrant white wine with some stony minerality.

Podere Albiano

The wines from Podere Albiano make a convincing range of wines that illustrate the characteristics of the Orcia valley. Credit: Photo courtesy of Consorzio vino orcia

The wines from Podere Albiano make a convincing range of wines that illustrate the characteristics of the Orcia valley. Credit: Photo courtesy of Consorzio del Vino Orcia

This is an enchanting spot, with views of Monte Amiata and the small town of Pienza. The almost abandoned property was bought in 1999 by Ada Becheri and Alberto Turri, and they began planting vines in 2002. Until 2008, they merely sold their grapes and did some experimental microvinifications. The following year, they built a neat compact cellar and now they make a convincing range of wines that amply illustrate the characteristics of the Orcia valley, with Sangiovese, Merlot, Cabernet Sauvignon and Petit Verdot in varying proportions. Oak aging is essential to them all.

Citto, from all four varieties, is elegant and cedary; Ciriè is Sangiovese and Merlot, with some fleshy fruit; Tribòlo is a pure Sangiovese, and a riserva, which requires 24 months of aging. In fact, it has spent 30 months in small barrels, with some lovely elegant sour cherry fruit and just the right amount of oak. And finally there is Albiano, a blend of Cabernet Sauvignon and Merlot, with just a touch of Petit Verdot. This is riper and immediately more international in flavor, while still retaining the benchmark elegance of Podere Abiello.

Marco Capitoni

Two large amphorae in Marco Capitoni’s cellar are used for experimenting with Sangiovese. Credit: Photo courtesy of Consorzio vino orcia

Two large amphorae in Marco Capitoni’s cellar are used for experimenting with Sangiovese. Credit: Photo courtesy of Consorzio del Vino Orcia

Marco’s first vintage was 2001. He has developed the vineyards of an old family estate to make two wines: Capitoni, which is a blend of 80 percent Sangiovese with some Merlot, and Frasi, which comes from a 3.2-acre vineyard planted in1973 that is mainly Sangiovese, with Canaiolo and Colorino. The three varieties are all mixed up in the vineyard and consequently fermented together, then aged in large wood for two years. A vertical tasting of Le Frasi from 2010 to 2005 illustrated the vintage variations. But the first things you see in Marco’s cellar are two large amphorae, for he is experimenting with Sangiovese in amphora.

The flavors are fresh and perfumed, with elegant red fruit and potential, rather like Val d’Orcia, which is a sleeping giant waiting to be discovered.

Main photo: Podere Forte’s vineyards offer breathtaking views of the hilltops of Rocca d’Orcia and Castiglione d’Orcia. Credit: Photo courtesy of Consorzio del Vino Orcia

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A wine lover snaps a photo of a Cinder wine, one of Idaho's new offerings. Credit: Copyright 2015 Matt Green

Idaho is famous for potatoes. Now the state’s swelling ranks of winemakers want to put Idaho’s wines on the culinary map. So far, they appear to be making headway.

Just ask Andy Perdue, wine writer for the Seattle Times and editor and publisher of the website Great Northwest Wine. He compares Idaho’s wine making with that of its more famous neighbor, Washington.

“They’re kind of at a place where Washington was in the early to mid-’90s as far as size and quality. That was the turning point for Washington. It’s an interesting time to keep an eye on that industry, because the wines coming out of Idaho are on the rise and getting better and better.”

The rising quality

Idaho is said to be at a turning point, as far as size and quality of wine. Credit: Copyright 2015 Matt Green

Idaho is said to be at a turning point, as far as size and quality of wine. Credit: Copyright 2015 Matt Green

Perdue links the rising quality of Idaho wine to people such as Leslie Preston. The Idaho native found Idaho’s grapes “so exciting” she decided years ago to make wine using them. Small problem, however: She was living in California’s Napa Valley. “I just wanted to focus on Idaho grapes,” Preston recalls.

The University of California, Davis-trained enologist concocted a plan: Truck Idaho grapes to Napa, where she’d make the wine. That raised eyebrows among Napa winemakers. Their reaction, when her truck of Idaho grapes rumbled into Napa: “OK, here comes the spud wine.”

Preston remained a “road warrior” for four years, before she and her family relocated to Boise in 2012. Today, Preston owns Coiled Wines, in the Snake River Valley grape region in southwest Idaho (hence the name “Coiled,” as in snake). And Preston – who trained in California at Clos du Bois, Saintsbury and Stag’s Leap Winery – is among several Idaho winemakers winning awards.

A jump in wineries

Idaho now has 51 wineries, versus 11 in 2003. Credit: Copyright 2015 Matt Green

Idaho now has 51 wineries, versus 11 in 2003. Credit: Copyright 2015 Matt Green

“Idaho is more than just potatoes,” Moya Shatz Dolsby, executive director of the Idaho Wine Commission, says. (Full disclosure: The commission was among the Idaho-based sponsors funding my trip.)

Idaho counted 51 wineries at year-end 2015 — versus 11 in 2002. More than 1,300 acres of grapes are planted. The principal whites are Chardonnay, Riesling and Viognier. The chief reds are Cabernet Sauvignon, Syrah, Merlot, Malbec and Tempranillo. Idaho’s wine production in 2014 ranked 19th nationwide, according to federal data.

“We know we can make world-class wines here,” winemaker Melanie Krause, owner of Cinder Wines, says. “The desert climate grows wonderful grapes.”

Approved in 2007, the Snake River Valley American Viticultural Area was Idaho’s first federally designated wine grape growing region. It’s also Idaho’s main grape region. The Eagle Foothills, within the Snake River Valley AVA, became Idaho’s second AVA in November. The Lewis-Clark Valley, 270 miles north of Boise, near Washington, is expected to win federal designation soon.

Perfect for growing grapes

Idaho's Snake River Valley, with well-draining soil and good temperatures, is perfect for vineyards. Credit: Copyright 2015 Matt Green

The Snake River Valley, with well-draining soil and good temperatures, is perfect for vineyards. Credit: Copyright 2015 Matt Green

The Snake River Valley was formed more than 4 million years ago, a product of volcanic activity and floods that left well-draining volcanic soil, industry officials say. The elevation ranges from 1,500 to 3,000 feet.

Summer temperatures hit the 90s during the day and plunge to the 50s at night. That cold-hot combination helps balance the grape sugars and acids, industry officials say. They liken the Snake River Valley AVA to Washington’s famed Columbia Valley.

“You’re going to find wines here that are incredibly balanced and very drinkable,” Krause, an Idaho native, says.

Idaho’s wine industry dates to the 1860s, when grapes were planted in north central Idaho. They were among the first planted in the Pacific Northwest. Idaho’s pioneer winemakers were two Frenchmen and a German. Their wines garnered awards around the country.

But Prohibition halted wine making. While states such as California and Washington resumed production after Prohibition’s repeal in 1933, Idaho’s wine business was morbid. Religious conservatives put a damper on alcohol consumption.

An ‘influx of talent’

Ste. Chapelle, Idaho's oldest and largest winery, was founded in 1975. Credit: Copyright 2015 Matt Green

Ste. Chapelle, Idaho’s oldest and largest winery, was founded in 1975. Credit: Copyright 2015 Matt Green

Wine making didn’t revive until the 1970s, when growers planted grapes in the Snake River Valley. Ste. Chapelle, Idaho’s oldest and largest winery, was founded in 1975 and produced wines from there.

An influx of winemakers who learned their trade elsewhere — like Preston of Coiled and Krause of Cinder, a former assistant winemaker at Washington’s Chateau Ste. Michelle — helped the industry. “That’s really what the industry needed – an influx of talent,” Perdue, the wine writer, says.

But for now you must visit Idaho to sample its wines, or order them online. A limited number are at restaurants and on store shelves outside Idaho. Most wineries are small. Growers are planting grapes.

Perdue recommends several wineries:

  • Coiled Wines in Garden City, outside Boise/Dry and sparkling Riesling
  • Cinder Wines, in Garden City/Tempranillo and Syrah
  • Sawtooth, in Nampa, about 20 miles west of Boise/Petit Syrah and Rosé
  • Koenig Distillery & Winery, in Caldwell, about 25 miles west of Boise/Ice wine
  • Fujishin Family Cellars, in Caldwell/Mouvedre
  • Clearwater Canyon Cellars, in Lewiston, in northern Idaho/Merlot

He’s bullish on the future: “I could see the industry doubling again in the next five to 10 years.” That could mean more wine for oenophiles who don’t live in Idaho.

Main photo: A wine lover snaps a photo of a Cinder wine, from one of Idaho’s well regarded wineries. Credit: Copyright 2015 Matt Green

 

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Roussillon is well worth a visit, not only for the quality of its wines, but also for the breathtaking scenery. Credit: Courtesy of the Conseil Interprofessionnel des Vins du Roussillon

The extraordinary diversity of France never ceases to amaze me. Each region, even the most established, offers a note of originality, but the farther you go off the beaten path, the greater the surprises.

Roussillon, in the deep south, nestling at the foot of the Pyrenees, is quite distinct from the rest of France, for it is part of Catalonia and has more in common with Barcelona, with the Pyrenees unifying Spanish and French Catalonia. This is the region that developed the fabulous vins doux naturels, the fortified wines made from Grenache and aged for years in old barrels. Think port, fine ruby and old tawny, but with a French touch. However, these days table wines, which they call vins secs, are more important. The red wines from appellations such as Côtes du Roussillon Villages, Collioure and Maury are based on Grenache Noir, with Carignan, Syrah and Mourvèdre, and offer rich spicy flavors.

And the real surprise of my last visit to Roussillon was the stunning quality of the white wines, from Grenache Blanc and even better Grenache Gris, as well as Roussanne, Marsanne Vermentino and other local varieties. And Roussillon is well worth a visit, not only for the quality of its wines, but also for the breathtaking scenery, with wild hillsides inland and steep terraced vineyards close to the coast.

What follows are five of my favorite wine growers, but I could easily have chosen yet another five.

Domaine Cazes

In the 1980s, Domaine Cazes was a pioneer of table wine in Roussillon. Credit: Courtesy of the Conseil Interprofessionnel des Vins du Roussillon

In the 1980s, Domaine Cazes was a pioneer of table wine in Roussillon. Credit: Courtesy of the Conseil Interprofessionnel des Vins du Roussillon

The Cazes family has been making wine in Rivesaltes for several generations. While now part of the large group Advini, Cazes is still independently run. They have extensive vineyards in Collioure, an estate called les Clos de Paulilles, as well in Rivesaltes and a smaller plot in Maury.

In the 1980s, they were pioneers of table wine in Roussillon, planting Cabernet Sauvignon as well as the more conventional grape varieties of the south. Their vineyards are organic and they concentrate on southern grape varieties, producing a range of table wines and a delicious selection of vin doux. The star of these is undoubtedly their Cuvée Aimé Cazes (Aimé Cazes did much to develop the family estate and he died in 2000, a few days short of his 100th birthday). The wine is a blend of 80 percent Grenache Blanc and 20 percent Grenache Noir, which has been aged in old foudres for 22 years. Grenache Blanc turns amber in color after 22 years in wood, and the evaporation is such that 26 gallons reduce to about 8 gallons. This is fabulous, with an elegantly dry walnut nose, and long-lingering nutty flavors on the palate. As Bernard Cazes, Aimé’s son, observed: “It’s the wine to drink by the fireside, with your favorite music and a purring cat.”

Domaine Vaquer

Frédérique Vaquer runs the Domaine Vaquer estate, making an elegant range of wines. Credit: Copyright 2015 Rosemary George

Frédérique Vaquer runs the Domaine Vaquer estate, making an elegant range of wines. Credit: Copyright 2015 Rosemary George

I first visited this estate in the mid-1980s when Fernand Vaquer was the winemaker. He is now 85 and these days it is his daughter-in-law, Frédérique, who runs the estate. She comes from Burgundy, where she met her husband, Bernard, at wine school, and then went on to make her first wines in Roussillon in 1991. Very sadly, Bernard died soon afterward, but the reputation of Domaine Vaquer is brilliantly maintained by Frédérique.

She makes an elegant range of wines, with a delicate feminine touch. Esquisse Blanc is a blend of Roussanne and Macabeo with some Grenache Blanc, with some lovely texture and white blossom on the palate, and a defining freshness. The classic Côtes du Roussillon is a blend of Carignan, Grenache and Syrah. Best of all is Expression, a pure Carignan, and a vin de pays, Côtes Catalanes. Frédérique is lucky enough to have eight and a half acres of Carignan, planted in 1936. The palate is beautifully nuanced with red fruit, elegant tannins and wonderful freshness on the finish, making an excellent example of this often decried grape variety.

Mas Amiel

Mas Amiel makes a Grenache that spends a year outside in large glass jars and then another 39 years in large oak casks. Credit: Courtesy of the Conseil Interprofessionnel des Vins du Roussillon

Mas Amiel makes a Grenache that spends a year outside in large glass jars and then another 39 years in large oak casks. Credit: Courtesy of the Conseil Interprofessionnel des Vins du Roussillon

This is another estate that I first visited in the 1980s, when it was owned by Charles Dupuy. At the time, he was almost the only independent wine grower of the village of Maury. Now, there is a village cooperative and 30 other wine estates.

These days, Mas Amiel is the property of Oliver Ducelle, who has invested hugely in his estate; you will see one of the best-equipped cellars of the entire region, run by a talented winemaker, Nicolas Raffy. They still have the enormous old foudres for aging the fortified vin doux, but there are also amphora, concrete eggs and barrels of different shapes and sizes. Maury Sec is a new appellation; the village was dominated by vin doux, but Mas Amiel’s Vers le Nord is a lovely example of the new appellation. The blend is mainly Grenache Noir with a splash of Syrah and the wine is redolent of ripe red fruit with elegance and spice on the finish.

Even more memorable is their 40-year-old Maury, a pure Grenache that spent one year outside in large glass jars, subject to all the climatic vagaries of the changing seasons, and then another 39 years in large oak casks. It has the most extraordinary length with long nutty fruit.

Domaine la Rectorie

Domaine la Rectorie's vineyards are on steep hillsides with fabulous views over the Mediterranean. Credit: Courtesy of the Conseil Interprofessionnel des Vins du Roussillon

Domaine la Rectorie’s vineyards are on steep hillsides with fabulous views over the Mediterranean. Credit: Courtesy of the Conseil Interprofessionnel des Vins du Roussillon

The Parcé family have long been wine growers in Collioure and Banyuls. There are two strands to the family, with Domaine du Mas Blanc and Domaine de la Rectorie. They both make wonderful vins doux, but for me Domaine de la Rectorie has the edge with its white wine, Cuvée Argile. But first, you have to admire the vineyards — they are on steep hillsides lined with little walls, or murets, making small terraces, with fabulous views over the Mediterranean. There are apparently more than 3,700 miles of murets in the area. Cuvée Argile comes from a plot where the soil is mainly clay (argile in French), planted with Grenache Gris and just a little Grenache Blanc.

For the Parcé family, the character and quality of white Collioure depends upon Grenache Gris; they call it the pillar of the appellation. Some of the vines are centenarian; others are a mere 50 to 80 years old. Both grape varieties are fermented together in old oak barrels; the oak is very discreet but gives the wine some structure with some firm minerality and saline notes from the proximity of the vineyard to the sea. The white appellation of Collioure is relatively recent and Cuvée Argile show just why it should be an appellation.

Roc des Anges

Stéphane Gallet, with his wife Marjorie, runs one of the newer estates of Roussillon. Credit: Copyright 2015 Rosemary George

Stéphane Gallet, with his wife Marjorie, runs one of the newer estates of Roussillon. Credit: Copyright 2015 Rosemary George

This is one of the newer estates of Roussillon, created by Marjorie and Stéphane Gallet, who met while studying oenology at Montpellier. Stéphane then went to work for Mas Amiel, so it was logical to look for vineyards close by. Marjorie comes from the northern Rhone, but land in Côte Rôtie would have been much more expensive.

Besides, everything is possible here in Roussillon, without the constraints of a more established appellation. Altogether, they have about 100 different plots in just 86 acres and since 2011 a smart streamed-lined cellar with an underground barrel hall. They make a range of different table wines, classic Côtes du Roussillon Villages, a pure Carignan Côtes Catalanes and a delicious white wine, Llum, from old vines of Grenache Gris, Grenache Blanc and Macabeo. And then there is Maury, both dry and sweet.

The hallmark of their wines is indisputably elegance, and I find difficult to chose a favorite, but if pressed I will opt for Carignan 1903, so called for that was the year the vines were planted. It is a lovely combination of richness and power, but not at all heavy, with a fresh finish and a firm streak of minerality; in short, it illustrates the classic flavors of Roussillon at their finest.

Main photo: Roussillon is well worth a visit, not only for the quality of its wines, but also for the breathtaking scenery. Credit: Courtesy of the Conseil Interprofessionnel des Vins du Roussillon

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A patchwork of Swiss vineyards in the Valais, near Chamoson. Credit: Copyright 2015 Sue Style

Whenever I mention Swiss wine — which I do at every possible opportunity — most people get a glazed look in their eyes. Some folks are unaware that wine is even grown in this tiny, mountainous, landlocked country. Those lucky few who have had the chance to taste a delicate Chasselas from Lake Geneva, say, or a smooth, plummy Merlot from Lake Lugano tend to get distracted by their high price and lament the fact that the wines are hard to find outside the country.

Besides, they may add, there are so many interesting — and more accessible — bottles out there waiting to be sampled, and the time and effort required to track down these expensive, elusive Swiss drops is just too much of a stretch.

Bear with me: There are treasures in them there hills (make that mountains), and now is the moment to start discovering them. Why now, all of a sudden? Wine has been made in Switzerland — as in the rest of Europe — for at least 2,000 years, but it’s in the past 20 that there have been huge changes. Swiss winemakers have access to all the same kinds of recent technical advances that have benefited wine making all over the world. But a hugely significant — and specifically Swiss — development came in the 1990s, when restrictions on the import of foreign wines were lifted. At a stroke, that oh-so-comforting protectionist cushion was removed and winemakers were faced with serious international competition and forced to raise their game.

An introduction to Swiss wines

Steep vineyards above Fully, Valais, Switzerland. Credit: Copyright 2015 Sue Style

Steep vineyards above Fully, Valais, Switzerland. Credit: Copyright 2015 Sue Style

For Paolo Basso, Best Sommelier of the World in 2013 and a Swiss national, the key players in this story are the new generation of wine growers. “They are much more dynamic (than earlier generations),” he explained in a recent email. “They have studied viticulture and enology not just in Switzerland but also abroad, they travel widely and they enjoy discovering wines from other countries.” While they remain hugely proud of their deeply rooted wine making traditions and culture, this does not stop them from constantly striving for innovation and improvement.

Swiss vineyards are a magnificent patchwork of different climates and terroirs, which means there are always exciting discoveries to be made. At a time when more and more of us are interested in sampling curiosities and hunting down original wines that stand out from the crowd, these Alpine beauties press plenty of buttons. Basso concludes, with complete impartiality: “If the Best Sommelier of the World is Swiss, it’s because Switzerland has some of the best wines in the world!”

Here’s a selection of Swiss wines to put on your bucket list. The country’s calling cards, which together account for the majority of plantings, are Chasselas and Pinot Noir, but some of the most exciting finds come from grapes that are indigenous to Switzerland and seldom (if ever) found outside.

Chasselas (aka Fendant)

Ripening Chasselas grapes in the vineyards of Cave Alain Emery, Aigle, Switzerland. Credit: Copyright 2015 Sue Style

Ripening Chasselas grapes in the vineyards of Cave Alain Emery, Aigle, Switzerland. Credit: Copyright 2015 Sue Style

Switzerland’s signature white grape, known in the Valais as Fendant and in all other Swiss regions as Chasselas, gives delicately fragrant, low-acid, low-alcohol wines with a slight prickle. When made from the best genetic variants, planted in prime sites (such as Lavaux, recently designated a UNESCO World Heritage Site, whose impossibly beautiful vineyards climb steeply up from the shores of Lake Geneva), and its vigorous growth carefully controlled, Chasselas can give wines of distinction and subtle depth. Most examples are floral, fresh and highly quaffable, making them the perfect aperitif wine.

Petite Arvine

Petite Arvine from Les Fils Maye, Valais, Switzerland. Credit: Copyright 2015 Sue Style

Petite Arvine from Les Fils Maye, Valais, Switzerland. Credit: Copyright 2015 Sue Style

Petite Arvine is one of Switzerland’s most thrilling white varieties, indigenous to the Valais region and to neighboring Valle d’Aosta (Italy), which has recently shot to stardom. It makes wines that vary from lip-smackingly dry with gorgeous grapefruit tones and a characteristic salty finish to luscious, highly concentrated, sweet wines from late-harvested grapes. Some of the most expressive come from the village of Fully near Martigny, whose biennial event, Arvines en Capitale, celebrates this unique variety. This distinctive white wine is perfect with raclette, preferably made using an aged alp cheese from the Valais.

Heida (aka Païen)

Heida from the Provins cooperative, Valais, Switzerland. Credit: Copyright 2015 Sue Style

Heida from the Provins cooperative, Valais, Switzerland. Credit: Copyright 2015 Sue Style

This is none other than the Savagnin grape of the Jura region (where it gives the famous Vin Jaune), which is now firmly anchored in the Valais region. When the wine is made in the upper part of the Valais region, where German is spoken, its name is Heida; further down the valley toward Lake Geneva, where French is spoken, its name is Païen. Grown in tiny — but steadily increasing — quantities, it gives full-bodied, spicy white wines of enormous distinction. The excellent Provins cooperative, which makes this bottle, recommends Heida with assertively spiced and seasoned dishes such as scallop carpaccio or fish tartare with coconut milk.

Amigne

Amigne by André Fontannaz, Vétroz, Valais, partially aged in an amphora. Note the bee on the left of the label, indicating the sweetness level of the wine. Credit: Copyright 2015 Sue Style

Amigne by André Fontannaz, Vétroz, Valais, partially aged in an amphora. Note the bee on the left of the label, indicating the sweetness level of the wine. Credit: Copyright 2015 Sue Style

Another grape indigenous to the Valais, this ancient white variety is extremely rare: worldwide there are only 40 hectares (98 acres) grown, of which 35 hectares (86 acres) are found in the village of Vétroz, its spiritual home. The small-berried, late-ripening grapes give luscious, deep golden, honeyed wines of varying sweetness. In Amignes from Vétroz, the degree of sweetness is helpfully indicated on the label by a bee motif: one bee indicates an off-dry wine, two is sweeter and three bees is fully sweet. In August 2015 the winegrowers of Vétroz introduced a festival dedicated to “their” grape titled Amigne on the Road, with food and wine trucks serving local specialties and wines from 15 of the village’s wineries. Amigne is a delight served with a buttery, caramelized tarte tatin or enjoyed on its own, just for the pleasure of it.

Pinot Noir

The Weingut zum Sternen's award-winning Pinot Noir from Würenlingen, Aargau, Switzerland. Credit: Copyright 2015 Sue Style

The Weingut zum Sternen’s award-winning Pinot Noir from Würenlingen, Aargau, Switzerland. Credit: Copyright 2015 Sue Style

The famous red grape of Burgundy, this is Switzerland’s most widely planted vine. In the French-speaking cantons it goes by its French name, while in the German-speaking regions it may be labelled Pinot Noir or Blauburgunder (“blue Burgundy”). It is grown in almost all regions, with cantons Graubünden in the east and Neuchâtel in the west both acknowledged centers of excellence. Today, thanks to the effects of climate change, ever finer, fully ripe examples are emerging from the more northerly cantons of Zurich and neighboring Aargau. At the Gasthaus Zum Sternen in Würenlingen, where this one comes from, they pair it with Suure Mocke, a fine dish of beef braised in red wine.

Humagne Rouge

An elegant Humagne Rouge from Simon Maye & Fils, St-Pierre-de-Clages, Valais, Switzerland. Credit: Copyright 2015 Sue Style

An elegant Humagne Rouge from Simon Maye & Fils, St-Pierre-de-Clages, Valais, Switzerland. Credit: Copyright 2015 Sue Style

This is another characterful variety that came from the Valle d’Aosta region of northern Italy (where it is known as Cornalin). Arriving in the Valais via the Grand Saint Bernard pass during the 19th century, it made a niche for itself, while always remaining a bit of a rarity. In the past 20 years it has enjoyed a renaissance, joining the Valais’ other highly sought-after specialty grapes. It can be a bit of a country cousin, with a rustic character and pronounced tannins, but in the right hands and with careful vinification (including some barrel-ageing) it gives scented, cherry-red wines that can age with elegance. Try it with richly sauced game dishes (venison or wild boar) or roast lamb, or with a soft, washed-rind cheese such as Vacherin Mont d’Or.

Merlot

Merlot from one of Agriloro's prime vineyard sites, La Prella (pictured on the label). Credit: Copyright 2015 Sue Style

Merlot from one of Agriloro’s prime vineyard sites, La Prella (pictured on the label).
Credit: Copyright 2015 Sue Style

The world-famous red grape arrived in Ticino, the Italian-speaking part of Switzerland, from Bordeaux, France, in 1906 and now occupies almost 90 percent of the region’s vineyard surface area. You can find it both as a single varietal and in a blend with other red grapes. Wine maker Ivo Monti of Cantina Monti (whose wines regularly sweep the board in the annual Grand Prix du Vin Suisse) comments that “Merlot is a great soloist, but if you add other varieties, you get the whole orchestra.” Tiny quantities are also vinified as white wine (the Merlot grape has red skins but white juice), labeled Merlot Bianco. Merlot pairs well with richly sauced meats, porcini mushrooms or — for a typically Ticinese match — a bowl of roasted chestnuts.

Gamaret

Gamaret, a Gamay Noir x Reichensteiner cross that excels in the Geneva vineyards, from Dupraz et fils, Lully, Geneva. Credit: Copyright 2015 Sue Style

Gamaret, a Gamay Noir x Reichensteiner cross that excels in the Geneva vineyards, from Dupraz et fils, Lully, Geneva. Credit: Copyright 2015 Sue Style

This relatively new variety, a Gamay Noir x Reichensteiner cross, was developed in the 1970s by Switzerland’s viticultural research station. It has been particularly successful in the Geneva vineyards where it is made as a single varietal, as here, or blended with its sibling grape Garanoir. Its early ripening, bluish-black grapes give deeply colored, supple, spicy wines, which would match well with pinkly roasted duck breast or beef in a red wine butter sauce.

Sourcing Swiss wines

In the United States (Madison, Wisconsin): Swiss Cellars.

In the United Kingdom: Alpine Wines.

In Canada: Swiss Wine Imports.

Alternatively, consult www.winesearcher.com for your nearest local supplier. Better still, visit Switzerland and explore the vineyards yourself, using the free app supplied by Swiss Wine Promotion body, Vinea.

Main photo: A patchwork of Swiss vineyards in the Valais, near Chamoson. Credit: Copyright 2015 Sue Style

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Now run by the second generation of the Sokol Blosser family, the winery of the same name produces exceptional Pinot Noir. Credit: Copyright Andrea Johnson

Fifty years ago this year, David Lett, of Eyrie Vineyards, noticing the Willamette Valley’s similarity to France’s Burgundy region, planted the first Pinot Noir grapes in the Oregon valley. A half a century later, Oregon is home to 1,027 vineyards and 676 wineries, and 15,356 acres of the noble varietal.

A group of pioneering Pinot producers gives a strong picture of just how much it has changed and just how diverse it is.

Adelsheim Vineyard

Vineyard Manager Chad Vargas, co-founder and president David Adelsheim and winemaker Dave Paige meet in the vineyard. Photo Credit: Courtesy of Adelsheim

Vineyard Manager Chad Vargas, co-founder and President David Adelsheim and winemaker Dave Paige meet in the vineyard. Photo Credit: Courtesy of Adelsheim Vineyard

Though it has made many varietals throughout its 44-year history, Adelsheim Vineyard, one of the oldest in the Valley, has focused on its true love of Pinot Noir and Chardonnay. A leader in the Chehalem Mountains American Viticultural Area, the winery was one of the first to designate a full-time export manager to send Oregon wine out into the world. “We really want the world to know about the high quality of our winemaking and our potential,” said Diana Szymaczak, marketing and communications manager. The winery’s 2012 Adelsheim Elizabeth’s Reserve Pinot Noir builds on what winemakers have learned through 29 vintages to create a wine both elegant and intense, with layered aromas of red fruit, brown spice and cedar.

Broadley Vineyards

Broadley Vineyards’ winemaker Morgan Broadley carries on the tradition his parents began by creating Pinot Noir indicative of place. Credit: Courtesy of Broadley Vineyards

Broadley Vineyards winemaker Morgan Broadley carries on the tradition his parents began by creating Pinot Noir indicative of place. Credit: Courtesy of Broadley Vineyards

The family-run winery Broadley Vineyards, based in Monroe, Oregon, does everything from the philosophy that great land produces great wines. “I love that each year the wines/vintages provide memories for me and my family, like a timeline, both good and bad,” said Morgan Broadley, winemaker and son of the company’s founder. Over the years, the winery has developed a following from wine lovers who enjoy its layered, rich and sometimes decadent Pinot Noir, which once earned as high as a 97 in Wine Spectator. Its 2013 Estate Pinot shows some of the exceptional characteristics of the winery’s site, with red fruit notes and hints of baking spices like cardamom, cinnamon and clove.

Chehalem Wines

Chehalem wines, founded 35 years ago, produce exceptional Pinot Noir and other varietals. Credit: Courtesy of Chehalem Wines

Chehalem Wines, founded 35 years ago, produces exceptional Pinot Noir and other varietals. Credit: Courtesy of Chehalem Wines

Based in Newberg, Oregon, and the first vineyard in the Ribbon Ridge AVA, Chehalem Wines is a pioneer in making changes to adapt to changing climate conditions. Owner Harry Peterson-Nedry and his head winemaker daughter, Wynne, see the winery as being a catalyst in all areas of winemaking, whether it’s dealing with changing conditions or emphasizing new varietals of Riesling and Chardonnay. ” ‘Over time’ is important to us — we view aging as more and more important, since it adds a fourth dimension to the wines we make,” Peterson-Nedry said. Its 2012 Chehalem Pinot Noir Reserve is a top-of-the-line wine from a top-of-the-line vintage, with lots of dark fruit and flavors of rose hips, tamarind, tobacco, blackberry seed, warm oak and Bing cherry.

Cooper Mountain Vineyards

Cooper Mountain Vineyards plants grapes for organic production, avoiding adding sulfites to its wines. Credit: Cooper Mountain Vineyards

Cooper Mountain Vineyards plants grapes for organic production, avoiding adding sulfites to its wines. Credit: Cooper Mountain Vineyards

Cooper Mountain emerged when founder Robert Gross made the transition from conventional farming to organic and biodynamic wine-grape growing in the early 1990s. All of its wines remain certified organic, producing wines free to express the place and time where they were produced. “We farm to increase the natural antioxidant levels of the grapes with the goal of avoiding sulfite additions,” says Barbara Gross, daughter of the vineyard’s founder. Under winemaker Gilles de Domingo, who has been with the Beaverton, Oregon, company since 2004, Cooper Mountain produces its signature wines, including its Life Pinot Noir, with a flavor profile of dark blue fruit, minerals and spices.

Erath Winery

Erath Winery’s new Willakia vineyard, an estate vineyard in the Eola-Amit Hills, has allowed the first release of an Erath Chardonnay in 20 years. Credit: Copyright Andrea Johnson

Erath Winery’s new Willakia vineyard, an estate vineyard in the Eola-Amit Hills, has allowed the first release of an Erath Chardonnay in 20 years. Credit: Copyright Andrea Johnson

Founded by one of the true Oregon Pinot pioneers, Dick Erath, who moved from California to Oregon in 1967, Erath Winery makes the No. 1-selling Pinot Noir in Oregon. “We strive to make pure, clean, fruit-focused wines that showcase the breadth of terroir across Oregon’s many distinct growing regions,” says Ryan Pennington, communications director. Erath’s winemaker Gary Horner, with the company 10 years, shoots for a pure expression of Oregon’s terroir in wines like the winery’s 2012 Prince Hill Pinot Noir Dundee Hills, which has assertive cherry, raspberry, warm vanilla and German chocolate cake notes with just a hint of smoke and is the centerpiece of its founder’s Prince Hill vineyard.

Lange Winery

Lange Winery, in its second generation, produces wine according to traditional techniques. Credit: Copyright Andrea Johnson

Lange Winery, in its second generation, produces wine according to traditional techniques. Credit: Copyright Andrea Johnson

Lange Winery’s winemakers have seen the industry grow from justifying growing grapes in the Willamette Valley to making some of the finest wines in the world. “We craft wines that express terroir, and we do it without the pyrotechnics and heavy-handedness so prevalent in most winemaking these days,” says Jesse Lange, a second-generation family winemaker. Lange has quadrupled its Dundee Hills Estate vineyards over the past decades and its current vintages are beginning to show the fruits of those additions. Its signature wines include its 2014 Pinot Gris Reserve, the first barrel-fermented wine with that varietal, and its 2012 Pinot Noir Lange Estate, its top expression from its Winery Estate property. That wine draws high accolades for its notes of crème brûlée to the plum, and currant.

Ponzi Vineyards

The Ponzi family in a candid moment on the family’s estate winery near Portland.

The Ponzi family in a candid moment on the family’s estate winery near Portland.

Ponzi Vineyards, southwest of Portland, is known as much for its highest quality wines as for the hospitality of its tasting room and estate. “Farming our land with the same families for 45 years, it has been able to bring consistency and complexity to our wines,” said Maria Ponzi. The estate created a new, 30,000-square-foot winery in 2008, and a modern tasting room in 2013 — complete with seated tastings, small plates, bocce ball courts, a covered terrace and fire pit. There, visitors can drink Chardonnay (winemaker Luisa Ponzi is a trailblazer) and its 2012 Ponzi Pinot Noir, a benchmark vintage that sources from the oldest vineyards in the valley.

Rex Hill

Owned by A to Z Wineworks, Rex Hill sources from multiple vineyards to produce superlative Pinot Noir. Credit: Courtesy of A to Z Wineworks

Owned by A to Z Wineworks, Rex Hill sources from multiple vineyards to produce superlative Pinot Noir. Credit: Courtesy of A to Z Wineworks

Rex Hill, located in Newberg, Oregon, doesn’t throw grapes in a vintage just because they own them.

“Everything is done by hand — hand-pruned, handpicked, hand-sorted, and handmade — so we can select from the best of the best of all the vineyards we work with,” says Katie Quinn, marketing manager. “We only make Rex Hill wines in a vintage when we believe they are superlative.” Producers of top-tier Pinot Noir and small quantities of what the company calls “shoot for the moon” Chardonnay, the company believes that sourcing the best grapes from multiple vineyards increases a wine’s complexity and has been pursuing this strategy since 2007.

Under the leadership of executive winemaker Michael Davies, the company, which benefits from its ownership by A to Z Wineworks, has played a considerable role in elevating perception of Willamette Valley wines across the globe. Its 2012 Willamette Valley Pinot Noir carries aromas of blackberries, blueberries, black raspberries, dark cherries, plums, quince and spices, moving toward earthier notes when the nose opens.

Sokol Blosser

Alison and Alex Sokol-Blosser now run the family’s winery. Credit: Sokol-Blosser now run the family’s winery. Credit: Sokol-Blosser now run the family’s winery. Credit: Copyright Caroloyn Wells-Kramer

Alison and Alex Sokol Blosser now run the family’s winery. Credit: Copyright Caroloyn Wells-Kramer

Now in its second generation, Sokol Blosser Winery has brought the industry forward many times in the past half-century, most recently with the addition of its new tasting room, a sustainably built, modern structure envisioned to express the soil its wines are created from. That’s not surprising, considering the family also built the state’s first official tasting room. “We are trying to carry forward the collaborative qualities of the pioneers, with an emphasis on quality, family, and long-term viability and sustainability,” said Alison Sokol Blosser, who is co-president with her brother, Alex Sokol Blosser. Its estate now produces wines from more than 86 certified organic acres, including its 2012 Sokol Blosser Dundee Hills Pinot Noir, which showcases dark fruit flavors of cherry and blueberry with earthy and spicy elements.

Main photo: Now run by the second generation of the Sokol Blosser family, the winery of the same name produces exceptional Pinot Noir. Credit: Copyright Andrea Johnson

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A woman uses the Bioculture app in the ancient hilltop town of Camerino. Credit: Copyright 2015 Clarissa Hyman

Le Marche is an unspoiled, green and beautiful region in central Italy bordering the Apennines and the Adriatic with which even many Italians are unfamiliar. Although there have been attempts to designate the region as the “new Tuscany” or call the excellent wines SuperMarche (dropped because, hey, who wants to call a top-flight bottle supermarket?), Le Marche speaks for itself. And, what it says is good food and wine, medieval villages, ancient abbeys, silvery olive groves, golden fields of wheat and vineyards as straight as arrows streaking across the rolling hills.

As Federico Bomba, director of the innovative Bioculture app project, says, the landscape reflects man’s attempt to impose order and precision on a naturally unruly terroir. The recently launched app offers an English-language walking guide through the inland region of Le Marche that brings together digital technology, contemporary art and green lifestyle. Where a traveler once depended on Baedeker or Fodor’s, all they need now are a cellphone or tablet and a charger.

Using the app

Federico Bomba, founder of www.bioculture.it, demonstrates one of the original art videos on the app. Credit: Copyright 2015 Clarissa Hyman

Federico Bomba, founder of www.bioculture.it, demonstrates one of the original art videos on the app. Credit: Copyright 2015 Clarissa Hyman

Wine? Check. Art? Check. Walking shoes? Check. Mobile digital device? Check. Did I mention wine? Using the well-constructed app is easy, even for technophobes. Click on the location you are in either before or during the visit to map your route, read about the main points of cultural interest from medieval frescoes to chocolate box opera houses to esoteric museums, view original art works and videos that connect to the locale, listen to stories and contemporary sound compositions, and head for local organic vineyards, restaurants and agritourism farms.

Go on a cultural pilgrimage

Artist Giacomo Giovannetti explains the concept of the www.bioculture.it app against the backdrop of the ancient hilltop village of Elcito, about 2,600 feet (800 meters) above sea level. Credit: Copyright 2015 Clarissa Hyman

Artist Giacomo Giovannetti explains the concept of the www.bioculture.it app against the backdrop of the ancient hilltop village of Elcito, about 2,600 feet (800 meters) above sea level. Credit: Copyright 2015 Clarissa Hyman

The app follows the walking journey — a kind of contemporary cultural pilgrimage — undertaken by six young multimedia artists to discover the landscapes, traditions, organic food and wines of the region. As native-born Giacomo Giovannetti explained, the aim was not just to reference the past but to “use a contemporary language and our experience of working around the world to tell the story of our land. Le Marche is little and unknown, but big in inspiration.” To video artist Fabrizio Carotti, the landscape brings peace and concentration by allowing artists time to expand and breathe. Carotti makes an interesting point, “Italy is too often bowed down by its historic past, it makes it hard for us to look to the future. Sometimes, we have to go abroad to have a view of what is contemporary, but we want to tell our own stories in that way. Modern art can be a route to rediscover our old art by giving it another point of view.”

Sample the local foods

Typical “zero kilometers” antipasti in Le Marche, as served at the Pietra Maula agritourism restaurant near Castelraimondo. Credit: Copyright 2015 Clarissa Hyman

Typical “zero kilometers” antipasti in Le Marche, as served at the Pietra Maula agritourism restaurant near Castelraimondo. Credit: Copyright 2015 Clarissa Hyman

The entire trip takes three weeks, but the visitor can dip in and out of the route as they wish, sampling local food specialties on the way. It is a  sophisticated yet accessible concept of “culture” that goes far beyond the mainstream.

One of the most memorable features of the app are the videos made by Carotti and Simona Sala that reference the interaction between locals and visitors in a witty, dramatic and often moving way.

Local artisans

Organic beekeeping near Matellica. The acacia honey is particularly good. Credit: Copyright 2015 Clarissa Hyman

Organic beekeeping near Matellica. The acacia honey is particularly good. Credit: Copyright 2015 Clarissa Hyman

Rachel Rose Reid, the only non-Italian artist among those on the app, is a gifted storyteller who took inspiration from the people and places she encountered. It is a moment of pure Marche magic to listen to her honied tale while sitting on a sunny hillside overlooking the famous Verdicchio vines and contemplating an artisan of The Mountain Beekeepers Cooperative at his work.

Organic traditions

The organic Aurora vineyards. Credit: Copyright 2015 Clarissa Hyman

The organic Aurora vineyards. Credit: Copyright 2015 Clarissa Hyman

Organic food and wine production in Le Marche is amongst the most extensive in Italy. It is an instinctive harmony with the untouched, verdant landscape combined with pride in local traditions and concern for the future. The rugged, mysterious Sibillini mountains are broken with stretches of lush farmland spread out like geometric mosaics; there are breathtaking vistas, villages clinging to the top of precipitous hilltops, forests, farmhouses and pure white roads. Change comes slowly here and local traditions vary widely from village to village: There are more than 200 dialects in Le Marche alone, a reflection of the varied influences on the region for many centuries.

Aurora, the oldest organic winery in Italy, was started by a group of libertarian students in the 1970s who quit their jobs to return to working the land with eco-conscious respect for a sustainable future. Their aim was to create an independent and self-sufficient community in which they could convert social and economic ideals into concrete actions and projects.  They were instrumental in founding Terroir Marche two years ago, an association of small organic and biodynamic wine producers committed to producing good, healthy wines at reasonable prices. As they say, “Each member has their own style, but we share certain principles: No one over-crops, for example, or makes thin, poor wines. We can’t reach perfection, but we’re trying. The key is to know your plants.”

Notable wines

Offida Rosso DOC Baccofino wine from Paolini e Stanford winery, a member of the Terroir Marche organic wine producers group. Credit: Copyright 2015 Clarissa Hyman

Offida Rosso DOC Baccofino wine from Paolini e Stanford winery, a member of the Terroir Marche organic wine producers group. Credit: Copyright 2015 Clarissa Hyman

Verdicchio dei Castelli di Jesi and Verdicchio di Matelica put Le Marche on the wine map years ago, although not always in a good way, thanks to the distinctive green amphora-shaped bottles. Since then, however, it has reclaimed its good name and become one of Italy’s most distinctive whites. It is far, however, from being the only fine DOC on the block. It is worth seeking out, for example, Falerio dei Colli Ascolani, as well as Offida Rosso, Rosso Conero and Rosso Piceno. Pecorino has also seen a great rise in popularity, made with 100% of the eponymous varietal (no one seems sure which came first, the grape or the cheese).

The app feeds the body as well as the soul and directs the traveler to organic agritourism inns, wineries and country restaurants where you can sample the superb white wines of the region as well as the gutsy, forthright reds that are a fine match for the robust food fortified with rosemary, tomato, wild fennel and garlic. At La Pietra Maula, a gem of an agritourism restaurant located in a hamlet of 16 inhabitants, oenologist Alessandra Venanzoni’s welcoming family aspires to run a “zero kilometers” restaurant using home-produced meat, salamis, fruit and vegetables as well as their own Verdicchio wine.

Meals, family style

The www.bioculture.it artists of Le Marche share a homemade country meal. Credit: Copyright 2015 Clarissa Hyman

The www.bioculture.it artists of Le Marche share a homemade country meal. Credit: Copyright 2015 Clarissa Hyman

The wine of Le Marche, as the app demonstrates so well, does not just encourage exploration of the flavors of local varieties but also the taste of local food, which is as immediately likable and unfussy as the people. Meals in Le Marche are always leisurely, convivial affairs.

End of a journey

Sunset from the hilltop town of Maiolati Spontini. Credit: Copyright 2015 Clarissa Hyman

Sunset from the hilltop town of Maiolati Spontini. Credit: Copyright 2015 Clarissa Hyman

My journey to the interior via the Bioculture app was a discovery of green Le Marche; blue Le Marche lies eastward, toward the Adriatic Sea. The region is a dichotomy between sea and land that defines the two separate personalities. Both beg to be explored further with wine, food, art and walks.

Main photo: Using the Bioculture app in the ancient hilltop town of Camerino. Credit: Copyright 2015 Clarissa Hyman

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Faugères is one of the smaller appellations of the Languedoc, and yet it punches above its weight for the diversity of the origins of its wine growers and the quality of their wines. Among the 50 or so growers you will find people from Australia, Ireland, England, Catalonia, Canada, Belgium and Switzerland, not to mention other parts of France, such as Normandy, Champagne, Bordeaux and Alsace.

For the 2014 vintages, there were four new wine estates. Only one of the newcomers is from outside the region, but all four have taken quite different paths to reach Faugères and all bring individuality to their wine making. So far they have only made one vintage in Faugères, but the first tastings bode well for the future. It may be too early to know much about their wines, but their passion and energy — and some early tastings — hint at good things ahead.

Nicolas Maury: Branching off from the cooperative

Winemaker Nicolas Maury of Mas Nicolas. Credit: Copyright Courtesy of Nicolas Maury

Winemaker Nicolas Maury of Mas Nicolas. Credit: Copyright Courtesy of Nicolas Maury

Let’s take Nicolas Maury. His father, Philippe, is president of the cooperative of Faugères, as was his grandfather, but Nicolas felt that it would be more rewarding to make his own wine. His father agreed to rent him 4.5 hectares that could easily be released from the cooperative contract. I jokingly suggested that they might be the family’s best vineyards, but Nicolas shrewdly observed that as all their grapes went into the cooperative vats and were blended with other growers’ grapes, they actually had no accurate idea of the taste of the wine from their own vineyards.

He discovered their flavor for the first time in 2014, with a lightly peachy white wine based on Viognier and two reds, one kept in vat and intended for early drinking, and the other aged in barrel, from 100-year-old Carignan vines as well as some Syrah. They provide a satisfying contrast; the first has some appealing fresh spicy fruit while the oak aged wine is inevitably more structured with firm peppery flavors. Nicolas’ label is illustrated with a quince flower as the name of his father’s estate is Domaine de Coudigno, and coudou in Occitan, the local language of the Languedoc, means a quince, while Coudigno is a place where quinces grow.

Jérôme Vialla: An adopted heir

Jérôme Vialla of Domaine Epidaure. Credit: Copyright Rosemary George

Jérôme Vialla of Domaine Epidaure. Credit: Copyright Rosemary George

Jérôme Vialla is a winegrower’s son, but without any family vineyards. His grandparents had vines on the coastal plain, but they were sold to divide the proceeds among their heirs, and his father now runs Domaine Valensac in nearly Florensac. Jérôme has worked for another coastal estate, Domaine de Pommière, which he described as a factory. He wanted to find more interesting vineyards up in the hills away from the plain. Chance took him to the Faugères village of Fos, where he met his neighbor, an elderly wine grower, who was retiring with no children to follow, so Vialla stepped in and now has 20 hectares planted with the usual five grape varieties of Faugères, namely Carignan, Cinsaut, Grenache Noir, Syrah and Mourvèdre.

When I met Vialla in May 2014, his cellar consisted of several holes in the ground, but as yet no bricks and mortar. He achieved a miracle in completing the cellar just in time for the harvest. In 2014 he made five wines: a fresh, herbal white from Carignan Blanc, a crisp rosé and three qualities of red wine. Two are kept in vat, one with lightly spicy fruit, and the second more substantial; the third wine, a blend of Syrah and Grenache Noir, is aged in barrel, making for some red fruit and a tannic streak. The name of Vialla’s estate, Domaine Epidaure, relates to his wife’s career as a pharmacist, as the city of Epidaurus was an important center of ancient Greek medicine.

Sébastien Louge: A Languedoc outsider

Sébastien Louge of Domaine de l’Arbussèle. Credit: Copyright 2015 Rosemary George

Sébastien Louge of Domaine de l’Arbussèle. Credit: Copyright 2015 Rosemary George

Sébastien Louge does not come from the Languedoc, but from Tarbes in the Hautes-Pyrénées. He studied in Toulouse and Bordeaux and has had a varied career as a winemaker, including a year at Cross Keys in Virginia, as well as working in Madiran and Châteauneuf-du-Pape before coming to the Languedoc, to Domaine de la Grange in Gabian, a village that adjoins the appellation of Faugères. But he wanted to do his own thing, and like Jérôme Vialla, met an elderly winegrower who was looking for somebody to take over his vines. Louge now has 10 hectares and in 2014 made four wines under the label of Domaine de l’Arbussèle.

There is a rosé, but no white, and three reds. Envol Rouge is the entry level, with easy fruit; Authentique comes mainly from old Carignan, and the name is a reference to the fact that Carignan was the original variety of Faugères. The wine is quite firm and structured, balanced with some spicy fruit. The oak-aged cuvée, Revelation, is based on old Grenache Noir, with a streak of tannin balanced by ripe liqueur cherry fruit.

Olivier Gil: Love and wine making

Adèle Arnaud and Olivier Gil of Mas Lou. Credit: Courtesy of Mas Lou

Adèle Arnaud and Olivier Gil of Mas Lou. Credit: Courtesy of Mas Lou

Olivier Gil has local roots — not in Faugères, but in the nearby village of Tourbes. His father is a member of the cooperative there, producing mainly white grapes for vin de pays. Oliver, however, wanted to make red wine and an appellation, so he looked for vines in Faugères and bought a tiny cellar in the center of the village. He learned his wine making at Montpellier, where he met and fell in love with his partner, Adèle Arnaud, who was also studying wine making. (She comes from the Gers in southwest France and has no other history with wine.) They traveled in South America and worked in Collioure before settling in Faugères. I met them the day before they bottled their first wines, under the label Mas Lou.

The names of their various cuvées all recall their South American experience, with Selva, the rosé, for the Amazonian forest. Angaco, the first red, is where they stayed and worked; Aksou refers to special Bolivian weaving; and Tio, for the oak-aged wine, is the god of the potassium mines. Olivier said that he looked for elegance and concentration in his wines, and for supple tannins, and that is certainly what he has achieved with his first vintage.

Main photo: The wines of Domaine Epidaure. Credit: Copyright 2015 Rosemary George

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