2018 TENUTA DI FESSINA “ERSE” ETNA BIANCO – SICILY, ITALY
90% Carricante, 10% Catarratto and Minnella
Winemaking details: These grapes come from two vineyards in the Etna Bianco DOC, Biancavilla and Milo. The former sits just under 3000 feet elevation on the West side of Etna with Southern exposure and was originally planted in 1950. Milos, planted in 1930, is just a tad higher and is on the East side with Eastern exposure. While the soils of Etna are all influenced by volcanic activity, the Biancavilla is sandier with limestone influence, and Milo is more fertile and iron rich. These hand harvested grapes go directly to the press, and then the juice is cold settled in a stainless steel tank. After racking, a cool and long fermentation carried out by native yeasts occurs in steel tank. The wine is aged in steel for 6 months, bottled with minimal sulfur, and aged an additional 6-8 months in bottle before release.
Color: Pale yellow
Bouquet: Lemon flowers, lime oil, nectarine, oyster shell, petrichor
Palate: This is a more elegant Etna Bianco with a slightly lighter body and more delicate herbaceous no than some other whites you may find from this area. This is primarily because of the high elevation, cooler sites, as well as from the stainless steel vinification. It is bright and polished, and has the classic Etna mineral driven backbone and long salty finish. Pair this with hard cheeses, a simple salad with feta and pistachios, herbed ravioli, or stuffed sardines Sicilian style.
This zesty white is drinking great now, and could be cellared 2-4 more years if desired.
Further information can be found here: Tenuta di Fessina
2019 FLORAIN ROBLIN “CHAMP GIBAULT” COTEAUX DU GEINNOIS – LOIRE VALLEY, FRANCE
80% Pinot Noir, 20% Gamay
Winemaking details: A relatively young appellation Côteaux du Giennois was created in 1998. The Coteaux du Geinnois is a lesser known region in the Loire Valley, just North of Sancerre and specializing in Sauvignon Blanc, Pinot Noir, and Gamay. Florian Roblin planted his estate vineyard Champ Gibault in 2006 and farms it without pesticides and herbicides. He has about 3.5 hectares of vines planted to clay & flint soils over a chalk base. The hand harvested grapes are all destemmed and fermented in concrete tanks with native yeasts and partial carbonic maceration. The wine is then racked to neutral Burgundy barrels where it rests for 10 months, bottled, and aged a few months in bottle before release.
Color: Pale Ruby
Bouquet: Red cherries, casis, wild raspberries, forest floor, spice
Palate: This blend of Pinot Noir and Gamay is lovely match, with great structure and elegance at the same time. It is juicy and packed with crunchy red fruits, yet there is a lovely lingering spice and earthiness to balance it out. It has vibrant acidity, a medium body, and soft dusty tannin. It would be great with a light chill on a hot summer day, accompanied by a charcuterie board, pasta primavera, or grilled duck.
This vibrant wine is drinking great young, but could be rested for 3-5 years as well.
Further information can be found here: Florian Roblin