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Champagne Colin is the oldest champagne house that we tasted wines at the APVSA (the Association for the Promotion of Wine and Spirits in America) tasting in Washington DC. The house was established in 1889; now the seventh generation is leading this champagne house in crafting champagnes made with Grand Cru and Premier Cru grapes. Champagne Colin is located in Vertus, a village in the south of Côte des Blancs.
In the past, the champagne house was a cooperative. That changed under the leadership of Richard and Romain Colin in 1995. They became independent winegrowers. They produced champagnes from their 11 hectares (27 acres) of grapes. Most of the vineyards are planted with Chardonnay grapes, however, they family also has plantings of Pinot Noir and Pinot Meunier. Most of the 11 hectares of vines are classified as Premier Cru and Grand Cru.
Kathy and I tasted four of the champagnes in their extensive portfolio. The Cuvée Alliance was a blend of 65% Chardonnay from a Premier Cru vineyard in Vertus and 35% Pinot Meunier from a vineyard in Sézanne. The dosage was 10g/l and the wine aged for 15 to 24 months prior to disgorgement. The yellow colored champagne had multiple columns of tiny bubbles forming a surface mousse. It offered apple and citrus with a very creamy mouthfeel. This champagne could be served as an aperitif as well as with chicken dishes.
The Cuvée Blanche de Castille, Premier Cru was crafted with 100% Chardonnay from Vertus and Bergères-les-Vertus Premier Cru. The dosage was 7.5g/l and the wine aged 24 months prior to disgorgement and an additional six months after disgorging. The yellow colored champagne had multiple columns of tine bubbles forming a center mousse. Apples and and freshly baked bread were noticed on the aroma and taste. The mouthfeel was creamy. There was a crisp fruity finish. Use this champagne as an aperitif or match with seafood especially shrimp.
The Cuvée Grand Cru Millésime 2008 was crafted with Chardonnay grapes from the Cramant and Oiry Grand Cru vineyards. The dosage was 8g/l and the wine aged for 7 ½ years prior to disgorgement. An additional six months of aging continued after disgorging. This dark yellow colored wine had multiple columns of tiny bubbles forming a mousse around the glass circumference. The champagne aroma and taste was reminiscent of freshly baked bread, apple and citrus. The fruity finish yielded to mineral. Serve this elegant champagne as an aperitif.
Our final tasting was the Cuvée Rosé. The blend is 85% Chardonnay and 15% Pinot Noir that was vilified as a red wine. The grapes were sourced from Premier Cru family vineyards in Vertus and Bergères-les-Vertus. The dosage was 12g/l and the champagne aged for 22 months prior to disgorgement and 6 months after disgorging. The wine had a salmon color with red hue. Strawberries and apples were noticed. The mouthfeel was crisp. Use this champagne as an aperitif or pair with red berry desserts.
We enjoyed these champagnes and hope Champagne Colin finds a distributor in the Washington DC area.
Cheers,
Terry
Lagar da Condesa, A Rias Baixas Winery
An Albariñ wine from Lagar da Condesa
Earlier this year, we attended a Rias Baixas wine tasting just outside of Washington, DC. Numerous wines from this region of Spain were available to taste including one wine from Lagar da Condesa winery which grows only the Albariño grape variety.
The Lagar da Condesa winery in Pontevedra, Spain is located in the Rias Baixas region. The winery is a member of the Gil Family Estates wineries. The small, relatively new winery, dates back to 2013. It is located in the Arcos da Condesa area. The winery itself is built of granite. The
Rias Baixas wines at a wine tasting earlier this year
structure is considered to be a typical Pazos (manor house) in the Galicia region.
The Lagar Da Condesa 2015 wine was produced with a combination of stainless steel fermentation and French oak fermentation. This wine with 12% alchohol retails for a reasonable $18. The winery’s tasting notes for the wine: “Brilliant pale gold in color, copious apples and pears infused with mouthwatering aromas of lemon, outstanding fruit with a touch of honey beautifully focused and mineral. The attack is rich and broad packed with ripe citrus concentration, dense and fleshy, very good acidity with a long finish.” Suggested food pairings are: a variety of fish, shellfish, white meats, vegetables, rice and salads.
Interview (online) with Winemaker David Landin, Lagar da Condesa
What are your most enjoyable aspects of winemaking?
It is a whole bunch of emotions but the most satisfying part is observing how the grape transforms and evolves until obtaining a great wine.
How and when did your wine journey begin?
I inherited my passion for wines from my father, with the vineyard we owned at home. Later in 2000, I participated in a tasting contest by chance. When it ended I knew I wanted to make wines when a grown-up. I studied for that and nowadays this is what I do for living with the same passion than the first day.
Why did you decide to start making wine?
I loved working in the vineyards and when in 2002 I got the opportunity to work in a winery and make wine, that was the achievement of a whole year of hard work in the vineyard.
How many hectares of grapes are you growing? Which varieties are you growing?
We grow around 50 acres, all of them planted with albariño.
What do you wish you knew when you started making wine that you now know?
How difficult can be making a good wine.
To what do you contribute your success as a winemaker?
Consistency
Albariño is a very food friendly wine. What types of foods do you like to pair with Albariño wine?
Every food can be paired with albariño wines, even meat. But albariño is outstanding with sea-flavored dishes.
When you have the opportunity, be sure to try the Lagar da Condesa Albariño wine.
Cheers!
Kathy