2020 CIECK ERBALUCE DI CALUSO - PIEDMONT, ITALY
ERBALUCE
Winemaking details: Remo Falconieri founded the Cieck winery in 1985 in San Giorgio Canavese, Alto Piemonte. Today, at over 80 years old, he still oversees operations and is the first one in the cellar each morning. He is now joined by his daughter, Lia, and protégé, Domenico Caretto. This 13 hectare vineyard is farmed with the upmost care, and when they built a new winery in 2013 they added solar panels for the production of hot water, a plant-based purification system for the treatment of wastewater in the cellar, and the recycling of rainwater for reuse to clean farm vehicles. These Erbaluce grapes come from a vineyard mostly planted in the 70s with pergola-trained vines on mineral rich sandy and moraine gravel soils, at approximately 300 meters elevation. The grapes are hand harvested, pressed whole cluster, and fermented in temperature controlled stainless steel tanks by native yeasts. The wine is then left to age in contact with the fine lees for at least two months in stainless-steel tanks. Malolactic fermentation does not take place, and the wine is bottled in the spring.
Color: Straw yellow
Bouquet: Green pear, hazelnut, white nectarine, green apple, beeswax, mint, and acacia flower.
Palate: This is an incredibly well balanced wine, where the slightly more textured and rounded mouthfeel is balanced by bright, but not overpowering, acidity. It has a medium body, and the notes of citrus, white flowers, light stone fruit, and subtle savory hints mingle across the palate. It’s also a very versatile wine to pair food with. It is perfect for a variety of seafood dishes, such as clams with linguine and fritto misto. A summer salad with heirloom tomatoes, or a roasted lemon chicken would be great options as well! While in a perfect place to drink now as we get into warmer weather, this wine could age 3-5 more years if desired.
Further information can be found here: Cieck
2020 GROSJEAN FRERES - VALLE D’AOSTA, ITALY
Gamay
Winemaking details: The Grosjean family has been farming, cultivating grapes, and making wine in the Alpine climate of Valle d'Aosta since it was French territory. In the 1960s Dauphin Grosjean, who is the father of the 5 sons that now run the estate, decided to bring his homemade wine to the local expo, and it received incredible praises. Since then, the family has moved more away from cattle farming and agriculture to focus on vines and winemaking. They now tend 7 hectares of vines, and since 1975 only sustainable and organic farming practices have been used. After hand harvesting and destemming, the grapes undergo a 1-2 day cold soak, and then a spontaneous yeast fermentation for 7-10 days. Once dry and pressed to tank, the wine rests on fine lees, undergoes native ml, and is bottled after 8 months, unfined and and lightly filtered.
Color: Medium Ruby
Bouquet: Alpine strawberries, black currant, trumpet mushrooms, wild cherries, dried herbs, raspberry bramble, light baking spice.
Palate: While this wine has plenty of the fun fruity notes we may expect from Gamay, it also has a more serious side with earth, herbs, and light savory and spicy notes. It has abundant aromatics that carry on to the palate with light, soft tannin, and fresh acidity. Pair this wine with all sorts of cured meats, Alpen cheeses like Beaufort and Gruyere, all sorts of herb heavy dishes from vegetarian to fish and pork, or even lighter styles of game.
This wine could age another 2-5 years, however it is also drinking great now!
Further information can be found here: Grosjean