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March Wine Club Notes
Terroiriste Wine Club Selections White Wine
2010 Domaine de la Cadette Vezelay Blanc
As many of you know, we kind of have an obsession with Chablis--steely, rocky, chalky, racy, the faintest hint of creaminess…what’s not to love? This month’s Chablis-esque wine comes from Vezelay, an up-and-coming (thanks to producers like Cadette) appellation just a tad south of Chablis. Domaine de la Cadette was created in 1987 by a family who saw great potential for the little town of Vezelay as a serious wine producing region—a slightly crazy idea at the time, because most of the grapes grown in this region were sold off as bulk wine. Their diligent efforts paid off and in 1997, Vezelay was awarded AOC status, giving then their well-deserved credibility.
Cool story…so what’s the wine like?
This wine, made from 100% organically farmed Chardonnay grapes is crisp and bright. It boasts notes of white flowers, citrus and a tangy creaminess. It is delicious on its own or paired with a white flaky fish with a spritz of fresh lemon.
Terroiriste Wine Club Selections Red Wine
2009 San Ferreolo Dolcetto Valdiba
Dolcetto the “little sweet one,” is a dark-skinned grape grown all throughout Piemonte.
Historically, because it ripens earlier and more easily than Nebbiolo and Barbera, it was widely planted in the “lesser” areas and thought to only produce simple wines. The Dolcetto from San Ferreolo is anything but simple. It is grown in the Valdiba subzone of Dogliani--a region known to be capable of long-lived wines of great structure and finesse. Since 1992, Nicoletta Boca, the winemaker and founder, has made it her mission to explore the potential of Dolcetto as a serious wine by farming according to Biodynamic principals and hand-harvesting the grapes. This wine is aged in stainless to showcase the lively fruit and spice characteristics. Nicoletta describes the wine as “a classic version of Dolcetto di Dogliani where you'll find all the usual features: the primary fruit in evidence, the vinous character, the immediate drinkability, the pleasant almond aftertaste.”
Seared steak with fresh herbs and rosemary-roasted potatoes would be a lovely pairing with a glass of this delectable red.