Agostina Pieri. Rosso di Montalcino. Tuscany, Italy. 2005
   
    This outstanding producer puts as much effort into his Rosso as he does his much sought after Brunello. Pieri is the only producer to ever earn the Gambero Rosso’s prestigious Tre Bicchieri for a mere “Rosso”. The seven hectar vineyard has full southern exposure, allowing for the grapes to reach incredible ripeness. All the fruit is hand harvested by the family, de-stemmed and sorted to eliminate sub-standard fruit. The grapes are then fermented and racked into small barriques for 12 months, completely unfiltered and unfined.
Grape: Sangiovese
Tasting notes: Lovely red, fresh, ripe and expressive dark berry fruit, soft and layered, integrated wood, outstanding length with balance and elegance.

Domanie de Bellivière. Loire, France. -Jasnières-  “Les Rosiers” 2003
    
   
Jasnières was almost lost as an appellation due to a severe frost 50 years ago. Luckily for us, a few producers kept the torch lit, such as Eric and Christine Nicolas. This Chenin Blanc is truly one of those wines that will “intoxicate” you - in the more poetic sense. The estate covers 12 hectares in Jasnières and Coteaux du Loir Appellations. The vines, including old vines, are cultivated by “ploughing, and harrowing”. Since spring 2005, the whole vineyard has been converted to organic agriculture. All grapes are hand harvest, with intentionally low yields and the fermentation occurs with only natural yeasts.
Grape: Chenin Blanc
Tasting Notes: Sultry floral and peachy nose, creamy texture, luscious, notes of orange zest, apricots and honey, herbs, and lovely minerality. A delicate hint of sweetness helps extend the finish. This is a wine that  is a perfect replacement for your traditional dinner wine.
Visit their website for more information http://www.belliviere.com/en/estate.htm

Rendezvous Summer Wine Series
August 20th – 24th

Biodynamic Wines

  Rudolf Steiner

“Before being good, a wine should be true.” – Nicolas Joly

Biodynamics is a complex agricultural practice that goes beyond our modern understanding of “organic” farming.  It is a comprehensive philosophy based on a series of lectures by Rudolf Steiner in 1924, entitled Spiritual Foundations for the Renewal of Agriculture. This series was in response to Austrian farmers, who were noticing the declining vitality of their soil and change in their crops due to chemical fertilizers and pesticides.

Like organic farming, no chemical herbicides, pesticides or fertilizers are used. However, there are very several specific biodynamic techniques used to treat pests and combat problems in the vineyard. These techniques do not harm the natural balance and even add vitality to the soil. Compost is a major factor, and the microbial life in the soil is encouraged -- bringing plant, soil and animal life into a natural balance.  The farm animal life, all of it -- meaning insects, mice, horses, sheep, farmer, etc – plays an important role:  no noisy mechanical machinery is used in the vineyards, and cows and sheep naturally help reduce overgrown vegetation, plus their dung provides the primary source for compost. Everthing is hand harvested, and is bottled without fining or filtration.

The key to understanding Biodynamics is considering the farm in its entirety as a living system - seeing the farm as self sufficient, its own organism, a self-contained entity with its own individuality and its own specific needs.   In addition, biodynamic agriculture sees the farm in the context of the wider pattern of lunar cycles, cosmic rhythms, celestial influences and its place in the spiritual world.  Biodynamic farmers use lunar calendars in relation to specific tasks – applying compost, pruning, harvesting, even during cellar time.

“The Earth and plant life have rhythms in respect to their position to the moon, sun and stars.  The earth inhales and exhales.  High and low tides are great examples of the earth’s rhythms.  Another example is the cycle of sap within vines.  During periods of an ascending moon, the earth breathes out, and growth is focused above the soil.  Sap flows upward.  During a descending moon, the earth inhales, and sap is drawn downward into the soil. "

So what does this all mean?  Why are many, many producers converting their vineyards?  Why are so many of the world’s greatest wines made biodynamically?  
Can you really taste the difference?

Biodynamic wines give an expression of the place, soil and microclimate all components of the French-term terroir, and when well-made, biodynamic wines are delicious, unique and really convey a true sense of place.

Biodynamic winemakers are very connected and committed to their land and their vines, ultimately making outstanding wine. Many began farming organically, and have fully converted to Biodynamic viticulture while others have taken bits and pieces to create their own system.  There are standards that must be met for specific certifications, the most visible is Demeter, an international organization that upholds the criteria for biodynamic goods.  Yet there are winemakers who do not feel the need to have a symbol on their wine; it is just how they farm.
 
All biodynamic winemakers communicate a philosophy:  a love of balance in the natural world, resulting in dynamic wines that are expressive, complex and beautifully made – now that is something to celebrate!

Tasting Menu:
Biodynamic Wines and Tomatoes !

1st Pairing              
"My future work is all in the vineyard: making old massal selections for vinestock, looking after the health of the oldest vines, and above all trying to improve the quality of the roots. That work will never end."
-  Guy Bossard
Bossard. Loire, France. Muscadet.  Sèvre-et-Maine. “Cuvée Classique” 2006, served with Fried Green Tomato, Miniature Succotash and Vermont Goat Cheese.
Grape: 100% Melon de Bourgogne

2nd Pairing
"If anyone embodies the promise and spirit of “The New Spain” it is Alvaro Palacios.... widely considered to be the most important new Spanish winemaker in a generation."
Palacios Remondo. Rioja, Spain.“Placet Blanco” 2005, with Salt Cod Potato Cake, Heirloom Tomato Vinaigrette and Black Olive Tapenade.
Grape: 100% Viura

3rd  Pairing
" When I meet someone, what do I want? I want what he has lived (his vécu), his humanity; I do not want his genetic material. Why, when I taste a wine, do you want me to taste its genotype and not its vécu?" - Jean Marcel Deiss
Marcel Deiss. Alsace, France. Bergheim. 2005, with Crispy Veal Sweetbread Roulade, Chanterelles,
Red Zebras and Lemon-Caper Brown Butter.
Grape: 100% Pinot Blanc.

Summer Wine Series
July 16th thru  July 20th

-Rosé-

1st pairing - Château Roqueforte. Côtes de Provence, France. -“Corail”- 2006

Paired with Eggplant Caponata

Grapes: 40% Grenache, 25% Syrah, 20% Cinsault, 10% Mourvèdre and 5% Clairette.

Tasting notes: Simply wonderful!  Light coral color, notes of wild strawberry and berry fruit, slightly herbal, lively and balanced, possessing a good palate-whetting acidity.

Points of interest: Located on the edge of the Bandol appellation, this estate it is nestled into a natural amphitheater creating a unique microclimate all unto itself. Raimond de Villeneuve, proprietor, returned to his family's small estate in 1995 and began to convert it over to biodynamic viniculture. The estate is only 50 hectares with at an altitude of 1000 feet, with one third of the vines being over 40 years old and the rest ranging between 15 and 40. 
Michel Bettane calls him one of the finest winemakers in Provence:
"Incontestably, one of the great hopes of the Cotes de Provence...the wines perfectly combine ample and intense fruit with a rich and silky body. The wines of Roquefort possess a hedonistic character that will make you immediately rejoice."

2nd Pairing – Jean-Maurice Raffault. Chinon, France. 2006

Paired with Leek and Goat Cheese Tart

Grape: Cabernet Franc
Tasting Notes: Light blush and very versatile, bright and lively, light minerality woven with berry fruit, delivers a refreshing, long finish.

Points of interest: the son, Rodolphe, whose family has been vignerons in Chinon since 1693, now runs this famed Chinon estate. The estate consists of 40 hectares spread over 6 collective farms. Chinon is located in the central Loire valley and is the northernmost French red wine appellation. This unique Rose is made by the “saignée method” -A winemaking process involving bleeding off a portion of red wine after only a short period of contact of the juice with the grape skins. Because the color of red wine is derived from pigments in the skins, the juice is only pink not red.”

3rd Pairing - SolaRosa. Sonoma County, CA. -“California Rosé”-2006

 Paired with Olive Oil Poached Salmon with Lovage Purée

Grapes: 50% Sangiovese; 50% Merlot.

Tasting Notes: Pale - orange-pink color, with notes of cherry, raspberry and grapefruit,
fresh and zesty, balanced, with a rounded mouth-feel, yet dry

Points of interest: Yes, it is true a Californian rosé that is well crafted! The “only pink” label is a collaboration of two friends, Jeff Morgan and Daniel Moore. Their winery is the “only in the New World devoted exclusively rosé”.  Morgan, who is a wine writer and Moore who has been winemaker for 20-plus years in Northern CA., source fruit from two vineyards - Atlas Peak  in Napa Valley and Levantini in Lodi.  After fermentation the wine is aged for five months in
2- to 4-year-old French oak barrels.  Less than 3,000 cases were made in 2006.