About     FAQ     Contact      Advertise With Us      Press   

Champagne Colin Tasting in Washington DC

January 28, 2019 – 10:25 am

 

Delphine Colin pouring Champagne Colin at the APVSA tasting in Washington DC – January 2019.

Champagne Colin can trace their earliest wine growing to 1829 when Constant Piéton grew grapes. Constant was the great-grandfather of Geneviève Prieur who along with Marie-Louise Radet inherited vines from their parents. The estate remained in the family and in 1995 was taken over by brothers Richard and Romain Colin; Geneviève Prieur was their maternal grandmother. They changed the future for the estate from sending their grapes to a cooperative to becoming independent winegrowers. 

We met and spoke with Richard’s wife, Delphine at the APVSA tasting in Washington DC earlier this month. Delphine helps out where needed from the cellar to the office, administration and export. While on tour of the Eastern United States, Delphine hopes to meet with distributors who may want to carry Champagne Colin. 

I asked Delphine when she first became interested in wine. She recalled how important it was for her to be born in Champagne. She remembered walking in the vineyard with her grandmother. When she was older, she traveled around the world, but knew that Champagne was calling her back. Delphine married Richard who is now the winemaker.

Champagne Colin is in the village Vertus in the Côte des Blancs region of Champagne. Their vineyards are classifies as Premier Cru and Grand Cru. Most of the vineyards are planted with Chardonnay.

The 2011 Cuvée Grand Cru made from 100% Chardonnay.

I tasted three champagnes from their portfolio at the wine tasting. The Cuvée Alliance is a blend of Chardonnay 65% and Pinot Meunier 35%. The grapes came from their Premier Cru vineyard in Sézanne. The champagne had multiple columns of tiny bubbles forming mousse on the center and circumference of the surface. The wine had a lively aroma of apple and citrus. The champagne was creamy and offered apple and some berry fruit on the taste. Although a brut, it had a bit of sweetness with a dosage of 9 g/L. The mouthfeel was also very lively. The finish was crisp with a bit of mineral. The champagne sells for 23€.

The Cuvée Blanche de Castille, Premier Cru was crafted with 100% Chardonnay. The wine was aged on the lees between 18 and 30 months. It offered multiple columns of tiny bubbles forming a central mousse. It was noted that the aroma and taste offered apple, freshly baked bread and a hint of mineral. The mouthfeel was creamy and lively. The finish was crisp with a hint of salt. Yum! The champagne sells for 26€.

The third champagne tasted was a 2011 Cuvée Grand Cru made from 100% Chardonnay. It aged for at least six years before disgorging. The yellow colored wine had multiple columns of tiny bubbles forming a central and circumferential mousse on the wine’s surface. Freshly baked bread, apple and citrus were noted on the aroma and taste. The champagne had a very creamy mouthfeel that yielded to liveliness.  The wine had a crisp finish with a long aftertaste. The champagne sells for 37€.

Hopefully Champagne Colin can acquire a distributor in the United States so we can delight in their crafted champagnes.

Cheers,
Terry

By Terry | Posted in Wine Notes | Tagged , , | Comments (0)

Washington DC Tasting Includes Champagne Sourdet-Diot

January 25, 2019 – 10:49 am

 

Amelie pours the Brut Rosé.

Champagne Sourdet-Diot is located at La Chapelle Monthodon in the Marne Valley. The first vines were planted in the 1960s by Raymond Sourdet who sold the grapes to champagne houses. Over the years the vineyards were expanded. During the 1980s, Patrick and Nadine Sourdet began to make champagne with their grapes while also selling some of the grapes. By the 1990s, all the grapes harvested were used by the Sourdets. In 2003, Patrick and Nadine’s daughter, Ludivine and her husband Damien joined the family champagne house.

While at the APVSA tasting in Washington DC, I had the opportunity to speak with Amelie Sourdet who poured three champagnes to taste. Amelie works in the champagne house’s export group. She said that her interest in wine started when she was young and was permitted to taste wine.

Champagnes

Champagne Sourdet-Diot Brut Cuvée de Reserva

The Brut Cuvée de Reserva was a blend of 80% Pinot Meunier and 20% Chardonnay. The yellow colored wine had multiple columns of tiny bubbles forming a mousse on the surface’s center and circumference. The aroma and taste were reminiscent of red berry fruits with a touch of mineral. The creamy mouthfeel yielded to liveliness. The finish was fruity.

The Brut Rosé was a blend of 60% Pinot Meunier, 30% Chardonnay and 10% coteaux champenois (a red still wine added to the blend for color). The champagne had a beautiful salmon color with a red hue. It would be a perfect champagne for Valentine’s Day. In the glass, there were multiple columns of tiny bubbles forming a central and circumferential mousse. The aroma and taste offered red berry fruits with a touch of citrus. The mouthfeel was very smooth and the smoothness yielded to liveliness. The finish was fruity.

The Brut Cuvée Prestige was a blend of 60% and 40% Pinot Meunier. It had a light yellow color with multiple columns of tiny bubbles forming a mousse on the center and the circumference of the surface. The creamy mouthfeel was accompanied by apple, red berry fruits and some freshly baked bread. The long aftertaste was very refreshing.

Champagne Sourdet-Diot is on tour of several cities throughout the United States with the APVSA. They hope to acquire a distributor.

Cheers,
Terry

By Terry | Posted in Wine News/Commentary | Tagged , , | Comments (0)

Wine Tasting of Bordeaux Wines from Château des Mille Anges

January 24, 2019 – 12:18 pm

Château des Mille Anges red wine

At the APVSA wine tasting in Washington, I enjoyed sampling a couple of wines from Château des Mille Anges. The property is located in the Cadillac Côtes de Bordeaux AOC. According to the unique wine bottle label, the Château des Mille Anges is referred to as the “House of a thousand angels.”

Red Wines

The Cadillac Côtes de Bordeaux St. Germande Graves 2012 was was a red wine that retails for 9 euros. The wine was a light opaque red/purple color. The wine was light bodied with bold tannins. This dry wine offered dark fruit notes.

The AOC Cadillac Cotes de Bordeaux Mozart 2012 was a translucent dark purple with red color. This wine was full bodied with dark red fruit notes that reminded one of black cherries and blackberries. The aftertaste was long and tannins were on the finish.

Since purchasing the property 1994, Mrs. Heather van Ekris has added to and expanded the vineyard and facilities. 

Today the vineyards is 30 hectares (74 acres). The vineyard includes the grape varieties:  Merlot, Cabernet Sauvignon, Cabernet Franc, Sauvignon Blanc and Sauvignon Gris.

History of the Property

Prior to purchase by Mrs. Van Ekris, the Château des Mille Anges was the Sisters of the Assumption convent. The nuns of the convent grew grapes for Mass wine and for eating. The convent was also a place for children to be educated as well as protected.  Eventually the convent was closed due to World War II. According to the Château des Mille Anges website, “The name ‘Château des Mille Anges’ is in memory of the little children who were taught here.”

Today Château des Mille Anges is looking for importers/distributors for their products in the United States.

Address

S.A.R.L. Mille Anges
33490 St-Germain-de-Graves
Gironde, France

Cheers,
Kathy

By Kathy | Posted in Wine Notes | Tagged , , , , | Comments (0)

Champagne Sylvie Moreau Tasting in Washington DC

January 23, 2019 – 9:48 am

One of the vineyards of Champagne Sylvie Moreau. Photo courtesy of Champagne Sylvie Moreau.

A half century ago, the origins of Champagne Sylvie Moreau began when Sylvie Moreau’s parents, Micheline and André Moreau planted grapes in the town of Saint Euphraise et Clairizet. In 1973, André sold the first bottle of champagne under the label of Champagne André Moreau. They continued to craft champagnes until the 1990’s when they decided to retire. It was natural for their daughter Sylvie to take over the champagne house. Today the champagne house is operated by Sylvie Moreau and her husband Olivier, the winemaker. The label was changed to Champagne Sylvie Moreau.

Total vineyard land comprises of three hectares (7.4 acres) in different areas ((Petite

Montagne de Reims, Vallée de l’Ardre and Vallée de la Marne) that showcase Pinot Munier, Pinot Noir and Chardonnay.

Olivier pouring champagne at the APVSA tasting in Washington DC, January 2019.

At the APVSA tasting in Washington DC, I had the opportunity to speak with Olivier. I asked him when he first became aware of his interest in wine. Oliver replied, “When I was ten years old, I use to play in the vineyards. I began to help my father with harvests. I have now worked on 38 harvests.”

When asked what he knows now that he wish he knew when he began crafting champagnes, Oliver responded, “The vineyard is always changing each year. I had to become flexible and mold myself to what the vineyard offered.”

Champagnes

Racines – Brut Tradition was a blend of Pinot Munier, Pinot Noir and Chardonnay with reserved wine. The yellow with gold hue colored wine had multiple columns of tiny bubbles forming a mousse around the circumference of the surface. The aroma and taste offered red berry fruits. The taste was delicious with a creamy mouthfeel that yielded to liveliness.  The finish was crispy and fruity.

L’Émeraude is an equal blend of Pinot Noir and Chardonnay. The yellow colored champagne had multiple columns of tiny bubbles forming a circumferential mousse. I noticed floral notes along with apple, red berry fruit and freshly baked bread. The mouthfeel was creamy and lively. The fruity finish also had hints of freshly baked bread.

Carré Or – Brut Réserve is a blend of Pinot Munier, Pinot Noir and Chardonnay with reserved wine. The wine was cellared between 7 and 10 years. It is like the first wine tasted but with longer aging. Multiple columns of tiny bubbles formed a central mousse on the surface of this yellow colored champagne. Red berry fruits and freshly baked bread were predominant along with a creamy and lively mouthfeel.

Incarnat – Brut Rosé had a salmon with red hue color. Multiple columns of tiny bubbles formed a mousse at both the center and circumference of the surface. Red berry fruits and freshly baked bread were noticed on the aroma and taste. The champagne had a lively mouthfeel and a long aftertaste. This champagne would pair nicely with Valentine’s Day.

Champagne Sylvie Moreau is looking for distributors in the United States. The champagne house sent us a few photos of their vineyard and winery. 

Winter at a Sylvie Moreau vineyard. Photo courtesy of Champagne Sylvie Moreau.

Harvest Photo courtesy of Champagne Sylvie Moreau.

Winemaking Photo courtesy of Champagne Sylvie Moreau.

Cheers,
Terry

By Terry | Posted in Wine News/Commentary | Tagged , , , | Comments (0)

Discover the Wines of Mas des Combes

January 22, 2019 – 1:23 pm

 

Rémi Larroque from Mas des Combes, France

Last week while attending the APVSA wine tasting in Washington, DC, I met Rémi Larroque, owner and winemaker at Mas des Combes. This winery with vineyards is located in the Appellation Gaillac Contrôlee in France’s Sud-Ouest region. Mas des Combes is producing red, white and sparkling wines using traditional grape varieties and ancestral varieties. Currently Mas des Combes is looking for importers and distributors.

Rémi is enthusiastic about the wines he produces at Mas des Combes. Rémi is a member of a family that has many generations of winegrowers, going back 16 generations. During the early 1800s, Jean Perre Larroque settled in Oustry where he produced wine and established a wine cellar. The winemaking and vineyard growing has passed down over the years and today Rémi with his wife, Nathalie, own and operate Mas des Combes.

Prunel’Art wine from Mas des Combes

I tasted two wines produced by Rémi, a Prunel’Art and Mas Combes Gaillac Red 2017.  The Prunel’Art was produced with 100% Prunelart grape variety. It had 15 g/L of sugar and had 12% alcohol. The wine was a red/purple color. The aroma was robust and the taste offered notes of dark fruit. The finish offered fresh fruit notes. The Prunel’Art wine is produced with Prunelart an old type of grape frequently grown in Gaillac.

The Mas Combes Gaillac Red 2017 was produced with Merlot, Fer Servadou, Syrah and Duras grape varieties. It was a translucent red color. The wine, with 12.5% alcohol, was dry with red fruit notes including cherries and red raspberries. This dry wine offered a medium body with mild tannins leading into a long finish. Pairing suggestions included grilled poultry and meats.

An online interview with Mas des Combes provided this intriguing information.

Wine Trail Traveler: What are Rémi’s most enjoyable aspects of Mas des Combes?

Rémi Larroque: I particularly like the harvest time, which ranges from 3 to 5 weeks, in September and October. Each vintage is a discovery.

Wine Trail Traveler: You have 34 hectares of vineyards. What varieties are you growing?

Mas de Combes Red Wine

Rémi Larroque: We favour our own unique ancestral  varieties called Gaillac : Fer Servadou (also known as “Braucol”), Prunelart, Duras, for reds, Mauzac and Len de l’El for the whites. We also use varieties such as Syrah, Merlot, Gamay, Sauvignon blanc, Muscadelle. The Mas des Combes estate is composed of 60% reds and 40% whites.

Wine Trail Traveler: To what do you contribute the success of the winery?

Rémi Larroque:

–Know how from several generations
-Our wines are present in several establishments in the Occitanie region and also in all the France.
-The qualitative regularity of the products
-A good price-performance ratio

Wine Trail Traveler: How will the winery change and grow in the next five years?

Rémi Larroque: We have built a new, more modern winery to sell more bottles of wine. Our two children, at this time are still young, will perhaps  take over the estate and we would like to give them the tools to start well. That’s why we are looking for importers, distributors in USA and CANADA

Wine Trail Traveler: I discovered the Prunel’Art wine to be delicious. Do you use the Prunelart grapes only as a straight varietal wine or do you use it in a blend?

Rémi Larroque: Prunel’Art is a varietal wine, 100% Prunelart (grape variety).        It’s an old forgotten grape variety typical from Gaillac. We replanted it 6 years ago.

Wine Trail Traveler: What types of foods do you like to pair with Prunel’Art wine?

Rémi Larroque: This full-flavoured wine, made from the traditional “Prunelart” grape, has delightful aromas of black fruit, plum, with a hint of spice and black olive. Mouthfeel is dense, and the fleshy tannins hold a hint of liquorice and fruit (raspberry, tart cherry, ripe fruit).

Drink with  duck meat, with a plate of cold, mixed meats (raw ham, dry pork sausage).
Aperitive, and also with dark chocolate pie. Should be served freshly (12—13°)

Wine Trail Traveler: What can visitors to Mas des Combes expect when visiting?

Rémi Larroque: Discovery of a hilly landscape, bordered with vineyards and wheat fields, it is called the “little tuscany” dotted with hamlets in white country stones.

They can visit the cellar on request, between June 1st and August 31st. Wine tasting in the sales cellar. Opportunity to walk on the vineyard paths

Wine Trail Traveler: What would you like the public to know about Mas des Combes?

Rémi Larroque: We are a family business since a several generations; we harvest, vinify our wines ourselves. We respect the environment with good grape culture principles to avoid vine diseases; we favour preventive rather than curative treatments. We respect our landscapes, lands and above all, the customer that buys our wines

Address:

Mas Des Combes
Nathalie et Rémi LARROQUE
391 chemin du Mas d’Oustry
81600 GAILLAC

Wine Trail Traveler wishes Rém Larroque much continued success with winegrowing, winemaking and marketing the Mas des Combes wines.

Cheers!
Kathy

By Kathy | Posted in Wine News/Commentary | Tagged , , , , , , | Comments (0)

Domaine Collet Champagne Tasting in Washington DC

January 21, 2019 – 10:26 am

 

Florent Collet pours the Empreinte de Terroir Brut.

Domaine Collet is in the Côte de Sézanne area of Champagne. Prior to the 1960’s a small vineyard was tended and the grapes were used to make wine for the family.  During the 1960s, the family planted more vines and grapes were sold. By 1973, the family decided to make their own champagne through a cooperative. In 2000, sales were brisk and two years later the family decided to control the entire process of producing champagne from the vine to the bottle. Now, the champagne house is under the leadership of three brothers, Vincent, Thomas and Florent. Their father, René founded the current business in 1973 and adds his knowledge and experience to the production.

We tasted several of the champagnes during the APVSA tasting in Washington DC in January of 2019. Florent presented the champagnes and we were able to interview him.

Interview with Florent Collet

Wine Trail Traveler: When did your wine journey begin, for example when did you become interested in wine?

Florent Collet: We are three brothers managing the estate, so I will answer for myself.

My father worked in the vine from 1973, so I always lived near a vineyard. But my first contact with wine was when I lived in Montpellier in 2004 (south of France). I discover PIC SAINT LOUP, a red and tannic wine with body! That was a beautiful wine. After tasting wines, I developed a preference for Vacqueras and Alsace wine, and of course champagne. When I came back to Champagne, I began wine and vine training and joined my father and my two brothers in the family business.

Wine Trail Traveler: What is unique about the terroir where your grapes grow?

Florent Collet: Our terroir is unique because of our chalky subsoils, it brings creamy notes and salinity to our champagne. It also regulates water during excess wet and dry weather. The other terroir factor is the weather. Champagne grapes grow in the European northern limit. This brings freshness and fineness to the champagne.

Wine Trail Traveler: What varieties of grapes are planted in your vineyards?

Florent Collet: 60% Chardonnay and 40% Pinot noir

Wine Trail Traveler: How would you describe the difference in your champagnes compared to other champagne producers?

Florent Collet: First, our terroir, it brings citrus flavors as pink pomelos, yellow lemons, also white and yellow fruits as apple, mango, pear, etc. Second, we have 50 “300 liters” barrels and 6 oak tanks, so this brings oakiness and complexity. So the whole gives expressive, complex and rich champagne. 

Wine Trail Traveler: What is the most enjoyable aspect of producing champagne?

Florent Collet: That is the versatility. One day in the wine, the other day in the cellar, the next promoting champagne in the US and the last working in the accounting and finance part. Everyday is a different day.

Champagne Anthime Cuvée Extrême was crafted with 100% Chardonnay.

Champagnes

I tasted three champagnes. The first was the Empreinte de Terroir Brut. This blend of Chardonnay 67% and Pinot Noir 37% was a yellow color. The wine spent about 30 months aging on the lees. The dosage was 7 g/L. There were multiple columns of tiny bubbles forming a mousse in the center and circumference of the surface. The wine offered apple, citrus, red berry fruit and freshly baked bread notes. It had a creamy, lively mouthfeel and a crisp finish. This champagne would make a wonderful aperitif at any time of the day. 

The Empreinte de Terroir Rosé was a blend of 59% Pinot Noir and 41% Chardonnay. The saignée method was used to give this champagne a salmon color. The dosage was 8 g/L which helped bring out some red berry fruits and apple on the aroma and taste. The champagne started with a very creamy mouthfeel that yielded to liveliness. The crispy finish had a bit of mineral.

The Champagne Anthime Cuvée Extrême was crafted with 100% Chardonnay. With only 2 g/L of dosage, this dry champagne was a yellow color. Multiple columns of tiny bubbles formed both a center and circumference mousse. Citrus was dominant with a bit of apple and freshly baked bread. The mouthfeel was creamy and lively. The finish was fruity with the fruit yielding to freshly baked bread. It was suggested to pair this champagne with lemon pie. 

Domaine Collet is on the APVSA tour of North America this January. They would love to pick up distributors especially in the United Sates.

Cheers,
Terry

By Terry | Posted in Wine News/Commentary | Tagged , , | Comments (0)

Winter Wine Event at B&O Railroad Museum

January 19, 2019 – 12:31 pm

Winter Wine event held in  B&O Railroad Museum’s Roundhouse

The annual Maryland Winter Wine event is scheduled for Friday, January 25. This event is one of the major wine events in Maryland featuring numerous wineries from around the state. The 2019 Winter Wine is likely to host both old established wineries to the newer wineries who have learned much from the older wineries especially  in terms of what grape varieties grow best in Maryland’s unique terroirs.

Winter Wine is held at the B&O Railroad Museum. The event offers two types of wine tastings with sparkling wines being tasted for the first hour. Wine enthusiasts then proceed to the B&O Roundhouse, where they can mingle with other wine lovers, talk with numerous winery owners and winemakers, taste a wide range of wines and also nibble light appetizers.

The Sparkling Reception Pass begins 6pm and at 7pm attendees proceed to the Roundhouse for the wine tasting which ends at 9:30.

Two types of tickets are available for Winter Wine. The first ticket for $85 (purchased in advance) includes the Sparkling Wine Reception and the wine tastings in the Roundhouse. The second ticket is for the wine tasting and light appetizers is $65. Get your tickets online at Eventbrite.

From my experience, Winter Wine event is one Maryland’s wineries most elegant events involving numerous wineries. It’s also a great opportunity get out of the winter doldrums; taste wines and decide which wineries you want to visit soon.

Cheers!
Kathy

By Kathy | Posted in Wine News/Commentary | Tagged , , , | Comments (0)

Champagne Malard Tasting in Washington, DC

January 18, 2019 – 7:54 am

 

Charles Malard pouring champagne. The champagne house is looking for distributors in the United States.

Champagne Malard was founded by Jean-Louis Malard in 1996 in Aÿ, Champagne. Jean-Louis Malard was born in Épernay and spent much of his life in the “world of bubbles.” The champagne house sources it grapes from Premier Cru and Grand Cru Vineyards.

I tasted several of the champagnes during the APVSA tasting in Washington DC in January of 2019. Charles Malard presented the champagnes and we were able to interview him. Charles represents Champagne Malard in the Paris restaurant industry and is helping to bring the brand to the export market. While in the United States, he hope to find distributors.

Interview with Charles Malard

Wine Trail Traveler: Tell us about Champagne Malard.

Charles Malard: Malard champagne was created in 1996 by my father Jean-Louis Malard. Today we create champagne mainly from vineyards in premiers and grands crus. We mainly use Pinot Noir grapes and a bit of Chardonnay to give freshness to our wines and also in the creation of our Champagne Malard EXCELLENCE Blanc de blancs. Our domain is based in the village of AY in the heart of the mountain of Reims known for its Pinot Noirs Grand Cru which is why we mainly use this grape variety.

Wine Trail Traveler: What is unique about the terroir where your grapes grow?

Charles Malard: The terroir of Ay: The orientation of our vineyard faces south, which allows the harvest to limit the humidity on the grapes and the development of diseases (rot – Mushrooms …).

The soil: Our sandy clay soil is perfect for the supply of nutrients of Pinot Noir. This terroir gives fruity characters with all roundness, with acidity provided by the chalk in depth. The vineyards are at least 20 years old and the roots will take their resources in depth to express the character of our terroir.

We seek to develop champagnes fresh, accessible, easy to drink. For us, champagne is a festive product that must provide freshness and great length in the mouth. This is why we do not add sugar and have very low dosages (max 8g /L) to let the wine express itself simply. We also develop a vintage champagne that will be more complex that can be enjoyed while eating.

What is interesting in champagne is to be able to blend different wines from different terroirs in order to find the aromas that suit us the best, and also to add reserve wines that can add complexity to our champagnes. We can also offer a wine from oak barrels to give an evolutionary character (brioche notes) on our cuvées.

Wine Trail Traveler: How would you describe the difference in your champagnes compared to other champagne producers?

Charles Malard: I do not like comparing myself to other houses, each one choosing the character of its champagnes. For me I choose to elaborate fresh champagnes for my classic cuvées, and my goal is to preserve the identity of the terroir where my grapes come from.

Wine Trail Traveler: What is the most enjoyable aspect of producing champagne? 

Charles Malard: I do not try to make champagne with prolonged aging, or winemaking in 100% oak. I do not want to make wines too heavy and difficult to drink. I am looking for simplicity and friendliness.

Champagne Malard’s Les Historiques Cramant

The Champagnes

I started the tasting with Brut Excellence. This champagne is a blend of Pinot Noir and Chardonnay. It had 7 g/L of residual sugar and presented a light yellow color. There were multiple columns of tiny bubbles forming a total surface mousse. The aroma and taste reminded me of apples, citrus and red berries. The mouthfeel was lively. The finish was crisp making this champagne great as an aperitif. 

The next two wines tasted were from the Les Historiques line of champagnes. The cuvées from this line come from vineyards with Grand Cru status. Only Grand Cru grapes from the villages of Ay, Avize, Bouzy, Cramant and Verzenay are vinified. I tasted the champagnes from Cramant and Ay.

The Les Historiques Cramant had 3 g/L of residual sugar. Half of the 100% Chardonnay wine spent time in oak while the other half was in stainless steel. The champagne had multiple columns of tiny bubbles creating a mousse in the center and along the circumference of the surface. The yellow colored champagne offered apple notes and had a lively mouthfeel. There was a hint of mineral and salt on the crispy finish.

The Les Historiques Aÿ was crafted with 100% Pinot Noir. It too was vinified with 50% in French oak barrels and 50% in stainless steel. The champagne had multiple columns of tiny bubbles forming a center and circumference mousse. The wine had a very lively and creamy mouthfeel. I noticed red berry fruits, citrus and freshly baked bread. The crisp finish had a touch of mineral.

Champagne Malard will showcase their champagnes on the APVSA tour of North America during January.

Cheers,
Terry

By Terry | Posted in Wine News/Commentary | Tagged , , , | Comments (0)

Champagne Patrice Guay Tasting in Washington DC

January 17, 2019 – 9:01 am

Véronique and Patrice Guay are the passion behind Champagne Patrice Guay.

The proprietors of Champagne Patrice Guay (Véronique and Patrice Guay) are the fifth generation involved in champagne production in Champagne. Starting in 1930, Henri Joly and brother-in-law Alfred Godinat began to vinify grapes and craft champagne. Today, the house creates champagnes under the label of “Patrice Guay and “Guay-Quignot.”

The champagne house has about 7 hectares (17 acres) of vines, mostly Pinot Munier. A quarter of their acreage is planted with Chardonnay and a small percentage is planted with Pinot Noir. The champagne house produces 20,000 bottles of champagne and is looking for distributors in the United States.

Interview with Patrice

Wine Trail Traveler: When did your distribution begin?

Patrice: We have started the prospecting for the big export one year ago because our vineyard is developing since my parents stopped their activity . Our son Thomas is studying viticulture and oenology and will join us in three years. Thomas will be the 6th generation to make the vine and perpetuate the family tradition.

Wine Trail Traveler: What is unique about the terroir where your grapes are growing?

Patrice: The village of Festigny is located in the Marne Valley, with its hillsides bringing a typical aroma to champagne by her geological diversity of this subsoil.

– On hillsides with a chalky soil : we planted Chardonnay.

– On one side of the village there is a marly, sandy and limestone soil : Meunier and Pinot Noir.

– On the other side with a marly, clayey, limestone soil : Meunier.

This diversity of subsoils characterizes our terroir.

Wine Trail Traveler: How would you describe the differences in your champagnes compared to other champagne producers?

Patrice: Many champagne houses have cuvées with different terroirs.

Our vineyard comes from exclusively the village of Festigny, this is called a “mono-terroir”. We work our vineyard in reasonable viticulture methods. The champagnes are developed at the property with an aging of four years with little sugar, which represents their authenticity and revolutionize at the tasting.

The Cuvée Rosé

Champagnes

We tasted three champagnes at the APVSA tasting in Washington DC. The Cuvée Tradition was a blend of Pinot Meunier 60%, Chardonnay 20% and reserve wines 20%. This brut champagne had 6 g/L of residual sugar. The yellow colored bubbly had multiple columns of tiny bubbles rising to form a mousse around the circumference. The aroma was reminiscent of apple, pear and mango. These were also noticed on the taste along with a bit of freshly baked bread. The mouthfeel was lively. The champagne had a crisp finish. This champagne typically sells for €28.

The Cuvée Rosé was a blend of Pinot Meunier 50%, Chardonnay 20%, Pinot Noir 15% (vinified in red) and reserve wines 15%. This champagne was a brut with 6 g/L of residual sugar. This salmon colored wine had multiple columns of tiny bubbles forming a mousse in the center and around the edge of the glass. Red berry fruits were noticed on the aroma and taste with a slight trace of freshly baked bread. The very creamy mouthfeel yielded to a liveliness. The finish was crisp. This rosé typically sells for €30.

The Cuvée Prestige was a blend of Pinot Meunier 50%, Chardonnay 30% and reserve wines 20%. Like the other champagnes, this was a brut with 6 g/L of residual sugar. The yellow colored wine had multiple columns of tiny bubbles forming a wide mousse around the circumference of the glass. Apple, pear and citrus were noticed on the aroma and taste. There was a hint of freshly baked bread. The mouthfeel was creamy and lively. The finish was fruity and crisp. This Cuvée Prestige typically sells for €38.

Véronique and Patrice Guay were very welcoming at the APVSA tasting. If you are visiting the Marne Valley, add Champagne Patrice Guay to your itinerary.

Cheers,
Terry

By Terry | Posted in Wine News/Commentary | Tagged , , , , | Comments (0)

APVSA Wine Tasting Tour Starts Today

January 15, 2019 – 4:31 pm

APVSA wine tasting

Each year, the APVSA (Association for the Promotion of Wines and Spirits in North America) offers wine tastings throughout the United States, Canada and Mexico. These wine tastings are usually geared towards importers with some wine writers included. During the current wine tour, WINE’TER IS COMING, which started today in New York will continue on through 11 more major cities in North America.

In recent years the majority of wineries taking part in the wine tastings are located in France. APVSA seeks to locate small, relatively unknown wineries that are producing quality wines. These wineries are seeking to locate importers in order that their wines can be exported to the United States, Mexico and Canada.

The APVSA provides wine tastings in several large US cities. In 2019 the APVSA is hosting wine tastings in:

  • New York: January 15
  • Washington, DC: January 16
  • Atlanta: January 17
  • Miami: January 18
  • New Orleans: January 21
  • Dallas: January 22
  • Mexico City: January 23
  • Los Angeles: January 24
  • San Francisco: January 25
  • Vancouver: January 28
  • Toronto: January 30
  • Montreal: January 31

Tomorrow’s wine tasting in Washington, DC will include wines from Provence, Champagne, Bordeaux, Sud-Ouest, Rhone Valley, Languedoc, Beaujolais and Ile Maurice.

This is an wonderful opportunity for wine importers and wine writers to taste and learn about the little known quality wines produced in Europe. Winemakers and distributors are interesting to talk with and delighted when you show you are interested in their products. It should be noted that not every winery will have its winemaker at every event; some wineries will be represented by distributors.

More information is available on the APVSA website. 

APVSA, located in Montreal, has been in existence for almost 20 years. Pascal Fernand is the President of APVSA. 

Check out some of the photos we have from earlier APVSA wine tastings in Washington, DC.

Cheers,
Kathy

APVSA

APVSA

APVSA 

By Kathy | Posted in Wine News/Commentary | Tagged , , , | Comments (0)

info@winetrailtraveler.com            Sitemap                      Privacy Policy

Copyright: Terry and Kathy Sullivan 2006-2013