Really like Joachim’s wines. I was with him Thursday. (We sell them). Very fair prices too.
2 Likes
Thought it was a lot better than 2019. It is a lot more opened but i also did open it 3-4 hours in advance. People suggest to pop and pour but i felt like their wines always seem pretty tight.
4 Likes
Big fan of the wines. We visited a few years ago and he was extremely generous with his time - would have bought the wines based on quality, but nice to support such a good guy as well!
brice is the tractor operator for jean marc millot. he has some small parcels around comblanchien and makes around 2k bottles in a normal year. in 24 he lost much of harvest to rot had to blend all his grapes into a single cuvee which amounted to 420 bottles (80/20 pinot gamay blend). huge baking spice nose with cinnamon and cardamom, super ripe fruit bordering on surmaturité. in the mouth it is voluminous and airy with quite a bit of acidity and almost no tannin; feels like an infusion. very interesting wine in a somewhat severe style, perhaps not to age long but very clean and steady. no outright flaws or signs of the wet conditions. reminds me of pinoterie from prieure roch but a lot cleaner (and cheaper).
1 Like
Julien Meyer - Brut ‘0’ 2014/2015
Pinot Blanc and Auxerrois. Pretty saline and oxidative profile. Plenty of chamomile and slightly underripe white fruits. Medium acidity and fine bubbles. My favorite Cremant d’Alsace.
Pierre Gröger - Hydrometeores 2023
Very clean and expressive maceration of Gewurzy. Deep apricot and oolong tea with a healthy acidic backbone. He started making wine recently after having trained with Schuller and I really like this. Curious to see how a GC riesling would look like from him.
Going to just wait a bit on the review of the Arpepe. We opened it late last night with some pizza and I feel like forming an opinion from just that would be unfair.
3 Likes
Jean-Marie Berrux Le Petit Tetu Pinot Noir 2023
Not mine.
Lots of good material there, but it has this sweetish/rancid note I find in many “natural” wines.
1 Like
Just got my Tercero Pet Nats. So a question to @larry_schaffer Any serving suggestions? I stood the bottles up, and I noticed a lot of settling.
1 Like
Interesting to see me posted in this thread my friend! The only wines that I have made that I would consider ‘natural’ would be my carbonic wines as these are not inoculated . . .
The two pet nats that we produced this year - our first - finished fermentation in bottle and were not disgorged, leading to small amounts of sediment on the bottom of the bottles (dead yeast cells in this case). By cooling the wine and standing them up, these will settle back down - but once the wine is opened and the bubbles from the trapped CO2 are released, they will start coming back to the surface, making the wine ‘cloudy’ once again..
To minimize this, stand them up, keep them cold, then get them very cold before opened (perhaps 40 degrees or so). The colder they are, the more the bubbles are kept in check.
That said, the cloudiness does not affect the flavors or the aromatics of the wine - but ‘your mind’ may say otherwise as we do ‘drink’ with our eyes as well . . .
Let me know what you think of them once you open them please!
Cheers
1 Like
Sorry. I thought Pet Nat was a Natural wine. My bad, but thanks for the response.
1 Like
incredible potpourri nose bursting with fresh strawberry. in a great spot with airy, weightless mid palate (nearly poulsard like) and super fine tannins. beautiful acidity. no signs of gamay, very pinoté at this point (but not many secondary notes either). clean as a whistle…how is this even possible 
4 Likes
It could be made in a ‘natural’ way if you don’t inoculate - I choose to do so and the result is a ‘cleaner’ take on the process - and very very enjoyable!!!
Cheers
Les Dolomies was one of my first Jura loves. So fun to try one again.
This was already rather oxidative. Autumn apples, nuts, caramel and even a subtile hint of honey, which surprised me. Luckily still with a bright acidity, a hint of VA and all the lemon and salty notes I expect from a Savagnin. Some primary yellow stone fruit notes as well.
The taste is better than the nose, which I think is rare in these low sulfites wines.
Overall pretty good and drank well over two days.
4 Likes
20 Renaud Boyer Bourgogne Rouge was on fire a few days ago. High VA, took a few hours for it to blow off but really, really good.
2 Likes
Doesn’t hold a candle to the 2023 en quatre vis savagnin I had a few weeks ago. Not sure if it’s a facet of the vintage but this was merely fine. Lacking a bit of acidic lift that I seek. Less apples and more citrus. For $45 usd, I’m happy but I’ll stick to their savagnin offerings.
Got a bunch at thatcher. After coming back to buy some more, they were all gone.
3 Likes
A couple of fun bottles with the family here in Venice. We’re coming into our final week but after 15 days here I’m really looking forward to getting out…
Les Jardins de la Martiniere - Syu Awa 2018
Deep red color touching into orange, with a slight grainy opacity. Fine perlage. The nose starts with a whiff of brett and is taken over by strawberries, cherries, and a touch of Coca-Cola. The mouth is full-on strawberries and is not complex at all, but I wouldn’t expect this either. The table loved it.
Like the reds of the domain, it’s red berries for days. Lovely pet-nat.
Labet Bajocien 22 great as always. Non wine geeks at the table was not a moment in doubt they were drinking something ‘different’.
Matassa Tattouine Rouge '24 pretty fun at 10% with enough oomph and grace to handle veggies and lamb.
5 Likes
Speaking of undrinkable wines, Jean-Christophe Garnier La Roche 2023
The acidity is out of this world.
There might be some Chenin flavors hiding somewhere but they are too scared to come out of the hiding. And a bit of mouse to round things up.
For true believers only.
3 Likes
too bad – i had a bottle of this not long ago and it was fresh, crystalline, eminently drinkable. not the most varietal wine but who cares tbh
1 Like
A lot of natural wine ages much better than people think 
1 Like
