The weight of the wine is not too heavy and there is a lovely streak of acidity which is noticeable but not too dominant. The first time Julien Altaber  produced this cuvée he gave it the name Métisse (mixed) because it was a mix of both white and red grapes, namely Gamay and Chardonnay. We like it a lot!. Julien Altaber has bought an old (60-70 years old) vineyard in the village of Puligny-Montrachet on alluvial limestone soils as well as a small parcel in the La Combe lieu dit in Saint Aubin which is actually a specific clone of the grape variety called Aligoté Doré. The price also reflects the dramatically plunging Australian dollar. The alcohol level is delightfully low at 11%. Sextant – Julien Altaber Vin de France Po à Po 2018, Sextant – Julien Altaber – Vin de France Métisse 2018. is a stunner – it is one of the best examples of Gamay that we have ever tried!!! The older labels reference ‘Catherine & Dominique Derain’ and the new wines are labelled ‘Domaine Derain’. However, although no longer an owner, Dominique is still intimately involved in the cellar and vineyard. direct pressing of the Gamay and start of alcoholic fermentation with native yeasts, addition of the Viognier whole grapes, 10 days maceration and pressing, Gamay (65%) and Pinot Noir (35%). Hence the wine is still a mix of white and red wine and the name is still valid!! In this region some of the most famous white wines in the world are produced. Just the thing to have around for an impromptu toast to a friend, or for a cheese plate oozing with Epoisses. We look forward to the evolution of this wine. The grapes (50% destemmed and 50% whole bunches) were crushed and then, instead of the juice being run off, it was left in contact with the skins for an nine day period allowing the anthocyanins and other polyphenols in the skins and pips to leach into the juice. The plot is from one of the very best areas (La Chateniaire and La Combe au Sud) of this very good appellation and the careful handling of this cru wine shines through. It is lip-smackingly delicious. This is a lovely, expressive Chardonnay. The vines from which this wine is made have an excellent pedigree. The soil here is very thin and the vines must struggle to gain a foothold among the limestone rocks. The skin of the Pinot Gris grape variety is flecked with red/pink spots which, when the skin is left in contact with the juice for 12 days, gives up the colour to the juice. The presence of the anthocyanins from the skins turns the wine a light orange colour and some of the other polyphenols extracted during the maceration give the wine a lovely rounded mouth feel. 30 Salamanca Sq, Battery Point, Hobart, Tas Because the fermentation moved quickly in 2018, Julien pressed the grapes after 9 days because he wanted some sugar left. The Le Ban is one of the best wines from the Derain vineyards! The wine was matured for 8 months in these vessels before being bottled. This wine is made by Dominique as an early drinking style to be consumed within a couple of years of being made. The picture on the left only shows part of the complete wrap-around label. The grapes (50% destemmed and 50% whole bunches) were crushed and then, instead of the juice being run off, it was left in contact with the skins for a ten day period allowing the anthocyanins and other polyphenols in the skins and pips to leach into the juice. 50% despalillado, maceration of 8 days, alcoholic fermentation with native yeasts, 100% Aligoté. The yield is relatively low at 38 hectolitres per hectare. +61 3 6224 1236 About half of the grapes for this 2014 vintage were destemmed and there was less pigeage this year as Julien is becoming more confident about letting the grapes do the talking. We still have wines from both eras for sale. This delicious premier cru Chardonnay is made from vines in the En Remilly lieu dit which lies on the rocky, sunny slopes of Chassagne-Montrachet. 2015 late harvest Chardonnay (75%) with a very long fermentation (18 months) in 5-10 year old barrels, assembled with 2016 Chardonnay (25%) 8 days macerated with 50% skins (de-stemmed), 100% Pinot Gris, grapes by Patrick Besson. Then again, 2015 was a great vintage! vintage manual, direct pressing, alcoholic fermentation in stainless steel tanks with indigenous yeasts, 100% Aligoté of vineyards of 40 years. The Mercurey appellation is increasingly receiving critical acclaim as a number of young winemakers have recognised the attractive nature of the terroir here and are producing wines of considerable elegance. You will notice that this sparkling wine is labelled as “Extra Brut” which indicates that there has been no dosage, that is no sugar added to this cuvée. It also now sports the name “Tentation” to reflect the label. direct pressing, alcoholic fermentation with autochthonous yeasts in a large oak foudre, Sextant Bourgogne La Fleur au Verre Pinot Noir, 100% Pinot Noir from Côte Chalonnaise. The famed vineyards of Puligny-Montrachet lie south of the town of Beaune. For us, it has been a wonderful generational change. Domaine Derain Saint-Aubin Premier Cru Les Murgers des Dents de Chien Blanc 2013. The very old vines for this wine are on the Puligny-Montrachet plains. direct pressing, alcoholic fermentation with autochthonous yeasts in fiberglass tanks, ancestral method, 100% Chardonnay. The vines here (which were planted in 1920) thrive on an east facing slope covered in limestone derived brown clay and gravel. This year he has again made a cuvée which is macerated whole bunch Viognier (for around ten days) with some (25%) direct press Gamay (so the juice from the Gamay is clear juice, not red). When no one spits a little smile cracks in the side of Julien’s mouth. The Les Riaux is back with a stunning label and even a second name just to confuse everyone! Dominique agreed and he travelled to the vineyard in the Casablanca region where the vineyards benefit from proximity to the ocean and also an altitude of 350 metres. The grapes for this wine are harvested by hand and the wine is fermented in wooden vats before being transferred to old wooden barrels for 18 months. Les Reuchaux is a very good site with good exposure and excellent soil. This wine is made from 65% Gamay and 35% Pinot Noir grapes which were grown on calcareous clay soils. The Monthélie vineyards are, in fact, very close to some of the finest vineyards of Volnay! This wine belies its humble Bourgogne Rouge tag. By submitting this form, you are granting: Living Wines, 30 Salamanca Square, Hobart, Tasmania, 7000, Australia, https://livingwines.com.au permission to email you. There has been no sulphite added to this wine and the alcohol level is a sensible 12%. And the difference is that it is made primarily from the Aligoté grape variety which has had an infusion of apricots! The Les Petits Noizons is one of the best sites in Pommard and therefore the wines are particularly attractive. This wine can accompany just about any type of food including spicy dishes. Living Wines is an Australian importer of delicious natural wines - wines made from grapes that have not been sprayed with systemic sprays, that have been fermented using only the natural yeasts from the vineyard, that have had no additions in the winery except for a little sulphur. The 2011 is a lively, strong, structured deep-red wine showing all the complexity and elegance you would expect from a Pommard! Murgers are small walls built from the rocks that were removed from the site to plant the vines. This silky premier cru Chardonnay is a new line from Julien and a very good one it is. Pour ce qui est de sa philosophie de travail, elle n'a rien à envier à celle du domaine Derain; aucune chimie, traitement biodynamiques, approche non interventionniste des vinifications, tout est fait pour rester au plus près du raisin et du terroir. After crushing the juice is left to ferment using the complex natural yeasts that collect on the fruit. You may unsubscribe via the link found at the bottom of every email. The technique Dominique used to vinify the hand-harvested grapes was quite complex involving drawing off some of the juice quite early in the maceration. 2/3 partial destemming and 10 days maceration, 1/3 direct pressing, alcoholic fermentation with autochthonous yeasts in fiberglass vats, assembly after fermentation, 100% Aligoté. The result is an orange beauty which has lots of personality. The grapes are picked by hand and placed carefully in small boxes to avoid crushing the fruit. The wine is both powerful and elegant making it perfect for aging – however it is also drinking nicely now. The grapes in the Saint-Aubin Blanc were formerly part of the cuvée En Vesvau, but from more gravelly soil, which Julien decided to keep separate. After crushing the juice is left to ferment using the complex natural yeasts that collect on the fruit. The Monthélie vineyards are, in fact, very close to some of the finest vineyards of Volnay! 30 Salamanca Sq, Battery Point, Hobart, Tas This delicious Chardonnay is made from vines in the En Vesvau lieu dit which lies on the rocky, sunny slopes of Montrachet. Last year we had very limited quantities of this wine and we have to admit that we drank most of it ourselves! The soils are excellent, the exposure good and the proximity to the other fine appellations means that great wines are possible here. A few years ago, Dominique officially retired. This is a lovely wine with an appealing cherry and strawberry fruit flavour, a core of acidity, great freshness, an underlying spiciness and perfect balance. It is fermented with native yeasts so it is alive and vibrant and completely compelling. The 2010 reflected the vintage which was not as hot as 2009 but which encouraged slow but steady growth in the vineyard leading to wines with good structure and length. manual harvesting, destemming, alcoholic fermentation in used barrels with autochthonous yeasts, MLF, Derain Saint-Aubin 1er Cru Les Combes Au Sud, Derain Saint-Aubin 1er Cru Sur le Sentier du Clou, Derain Saint-Aubin 1er Cru Les Meurgers des Dents de Chien, 100% Chardonnay of 35 years. Julien puts a large “tea bag” of apricots in with the fermenting wine and it develops undertones of the apricots without dominating the resultant sparkling wine. 80% whole grape, 15 days maceration, alcoholic fermentation with autochthonous yeasts in a 15 -hl foudre (75%) and in 5-10 year old barrels (25%), 100% Chardonnay. Sextant Maranges 1er Cru "Clos Roussots" . The En Remilly climat lies at the southern end of the village of Saint-Aubin and crosses the boundary into Chassagne-Montrachet where it is also a premier cru vineyard with the same exposure and the same rocky limestone soil. Remember that the Cote d’Or is divided into the Cote de Nuits in the north running from just below the outskirts of Dijon down to, but not including the village of Pernand-Verglesses. In 2017 he made the wine from a mix of Gamay and Aligoté to create a delicious sparkling pét nat and he has repeated the same formula in 2018 and it is even more delicious than before! This is a lovely, lovely drink. Then again, 2015 was a great vintage! Dominique Derain has been making wine in Burgundy for almost thirty years. partial de-stemming (max 60%), 7-8 days maceration, alcoholic fermentation with native yeasts, 100% Pinot Noir. We were delighted when this wine arrived in Australia because it had not suffered from the journey at all. For this year there is a radical new label on the La Combe, with a number of almost impenetrable in-jokes about Derain and his wines. Once the wine is pressed the wine is transferred into two old wooden barrels where it is left to mature until bottling. Please do not use without permission. The final wine is a very light red that is eminently smashable! The yield is only 35 hectolitres per hectare and this means the fruit is packed with flavour and the wine reflects this. So, the wine is from the Saint-Aubin appellation which is famous for its white wines in particular due to its proximity to Puligny-Montrachet. Sextant – Julien Altaber Puligny-Montrachet les Reuchaux Blanc 2015. Dominique Derain started his career making wine barrels but decided, instead, to study winemaking in Beaune. It is in this area that you find such famous wines as Gevrey-Chambertin and Chambolle-Musigny to name a couple of appellations where you don’t have to sell your house to buy a bottle! The wine is made from the wonderful Aligoté grape variety from a four hectare plot in the Cote Challonaisse. He maybe waxing (he is still the master) or labelling bottles and he always tastes the Derain wines with us. The name is pun on the variety from which it’s made. The terroir here is perfect for the production of flavoursome white wines for which the area is rightly famous. , one of our favourite white wine grapes. The wines are certified biodynamic by Ecocert and have been certified since 1989. Check our. This has freed him up to engage in other projects. This is one of the benefits of his retirement. This wine is an. The wine is stored in fibreglass tanks for around 5 months. 80% whole grape, 15 days maceration, alcoholic fermentation with autochthonous yeasts in 5-10 year oak barrels, Viognier (75%) and Gamay (25%). Emails are serviced by Constant Contact. Organic wines, Biodynamic wines and Natural wines, A brief history of the term “natural wine”, 30 Salamanca Sq, Battery Point, Hobart, Tas, La Cadette, La Soeur Cadette and Montanet-Thoden, Domaine Le Temps Retrouvé – Michaël Georget, Les Cigales dans la Fourmilière: Ivo and Julie, Mataburro – Laurent Roger and Melissa Ingrand. It is definitely an appellation to watch. Sextant – Julien Altaber Vin de France Po à Po 2018 The taste lingered on the tongue and the length was very pleasing. The Allez Goutons is a beautiful white wine made from Aligoté, one of our favourite white wine grapes. For a person under the age of 18 years to purchase liquor. It is a fresh lively red wine made from the Pinot Noir grape variety and designed for early drinking. The vines for this lovely Chardonnay are located close to the village of Puligny-Montrachet where there is deep brown soil which is managed biodynamically. For this vintage we see Dominique handing over the reins to young rising star Julien Altaber, and Julien’s talent can be seen in the quality of the wine. It is made from grapes picked from his vineyards around the village of Saint Aubin which is one of the emerging villages for both white and red Burgundy. He may not have the responsibility any more but as a mentor he is still ever-present. Plus thanks to his freedom to travel more, we have the occasional unique cuvée from somewhere else where he has been making wine – last year it was Chile and this year it is the south of France. The terroir here is perfect for the production of flavoursome white wines for which the area is rightly famous. Fanny Sabre’s father loved drinking Aligoté so he planted some in the rich, red soils of the famous Pommard commune, Alice and Olivier de Moor have their old-vine Aligoté in the emerging Saint Bris area, Yann Durieux found a vineyard quite close to that of DRC in the hills behind Beaune, Dominique Derain has his almost adjacent to the famous slopes of Puligny-Montrachet.
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