Tag: France

SorGaahl of La Sorga

Published 8. October 2021 by Vidar Kenneth Johansen

La Sorga is something of a superstar on the natural wine stage. It was started in 2008 by Antony Tortul, now accompanied by his wife and by David Adell. They work as a kind of négociants, as the grapes are bought in. There are more or less 50.000 bottles produced per year. There is no shortage of creativity, so 30-40 different labels are created every year.

All grapes come from organic or biodynamic vineyards. La Sorga wines are always “zero zero”.

They work in different regions around Béziers, in the Languedoc. The climate is warm and maritime, close to the Mediterranean, so the grapes are often harvested early to maintain freshness. The soils are lime, clay and slate.

For this wine -from Corbières and Cabrerolles- cinsault 40 years old are used in 60%, the rest more than a hundred years old carignan. The grapes were picked by hand and underwent maceration carbonic for 60 days. Then followed 12 months in amphorae and bottling, clearly, without filtration or SO2.

SorGaahl 2019 (La Sorga)
Dark red with blue hue, somewhat turbid. Clear-cut aromas of blueberry, cherries and a spicy component. Luscious, juicy, but also concentrated, with a dry finish.

Price: Medium

Food: Rich vegetable dishes, light and tasty meat (chicken, lamb, pig), pizza and pasta…

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A virtuoso Alsace Pirouette

Published 4. June 2021 by Vidar Kenneth Johansen

Les Vins Pirouettes is an open Alsace project consisting of independent wine producers, always growing in number, and led by the respected Christian Binner. Their vineyards are organic or biodynamic certified, and cover many different soils and expositions in 13 different villages. Other than that they have their own personality and style.

Annual production is around 80,000 bottles. There is always spontaneous fermentation, no fining, no filtration, and no sulphur added.

The name Pirouette symbolizes the playfulness and fun they’re all having with this movement, but also the mastery needed to achieve a good result in this type of winemaking.

Each cuvée is vinified at the winemaker’s own place, with the gentle helping hand of the project’s enologists Xavier Couturier and Pierre Sanchez. So the individuality should always be intact.

The wine in question is a sylvaner from Ammerschwihr, from a vineyard planted in 1978-1983 on limestone, clay and pebbles. The grapes were picked and selected by hand, and the yield turned out to be 20 hl/ha.
Spontaneously fermented, matured in large, old oak vessels. Unfined and unfiltered. Certified oganic, with biodynamic principles.

Le Sylvaner d’Olivier 2016 (Les Vins Pirouettes)

Light golden. Aromatic with white flowers and elderberry, and some herbs. Medium weight, and very refreshing acidity.

Price: Medium

Food: Fish, vegetables, light meat…

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Wine bars and restaurants and Wine of the Week

Deliric delights at Lapin, Stavanger

Published 7. May 2021 by Vidar Kenneth Johansen

The domaine No Control is based in Volvic, a small town in the Puy-de-Dôme département of Auvergne. Winemaker Vincent Marie is committed to natural wine, and with great passion he tries to get the best out of each of their single plots.

Gamay is perfect to express these volcanic soils, in Vincent’s opinion. And completely without artificial help to change flavour the wines show a great diversity. (Other than the gamay cuvées some pinot noir, syrah and chardonnay is also used.

The cuvées are named after music pieces. As for this one it is taken from rock band Bad Religion’s Delirium of disorder. No Control is by the way another song from the same band, and the same period (late 80’s). The wine is made with partly carbonic maceration, some matured in fiberglass, some in big, old oak vats. No additions.

Claes Helbak, one of the people behind Söl restaurant and here: Lapin wine bar

We tasted it during the opening weekend of the new Stavanger wine bar. Lapin is run by the people behind restaurant Söl (see several places around this blog, f.ex. here or here, from their takeover in London). It’s located in am old eastern working class district that now bustles with energy. The bar has wooden benches and some chairs. At this point it looked somewhat temporary. But it has a knowledgeable staff and all the potential to become a great place for sipping natural wine.

Délire du Désordre 2019 (No Control)

Dark cherry red. Aroma of red berries (cherry), a bit earthy. In the mouth, high intensity in fruit flavours, juicy, a bit tannin and natural acidity. It’s a simple and fun wine.

Price: Medium

Food: We had it with charcuterie, with which it was perfect, but should go with many types of light meat, young and hard cheese…

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A solid slice from the south

Published 19. March 2021 by Vidar Kenneth Johansen

This wine was part of the wine menu at the vegan restaurant Bellies of Stavanger, Norway. (Read a little more about this unique restaurant here, if you like.)

Une Tranche Sudiste could translate a southern slice, or something like that, and a good slice it is. Philippe Jambon makes the wine in collaboration with producer Denis Tardieu, by using his grapes, from vineyards located in Vaison-la-Romaine (Rhône, south of France). The grapes are 85% syrah and 15% grenache, not uncommon in that area, spontaneously fermentated in steel with semi-carbonic maceration, with some whole-cluster and stems.The ageing is carried out in concrete tanks for a year and bottled with a tiny amount of sulphites.

Philippe and Catherine Jambon started their domaine in Chasselas, northern Beaujolais, in 1997. Their focus has always been eco-friendly activity, and as little additions as possible, with only the exact time in barrel that’s needed.

Their vineyards were hit by terrible hailstorms in two consecutive years, resulting in a great loss. But it also give birth to the idea of working with other vignerons to make wind in his preferred style.

Une Tranche Sudiste 2018 (Ph. Jambon)

Dark young red. Red fruit (cherries, plums), but also some darker (blackberries), with a touch of leather and spice. Evident but rounded tannins in a long aftertaste where also fruit and spice comes through.

Price: Medium

Food: At the vegan restaurant we had it with fried cauliflower with shitake mushrooms, hazelnuts and a truffle sauce, but it will tackle many meat dishes too.

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Mlle. M from Mr. Bain

Published 22. January 2021 by Vidar Kenneth Johansen

This part of the Loire is infamous for its use of added yeast to “secure typicity” of grape and place. Alexandre was Bain (along with friend and neighbour across the river in Sancerre) is different, as he lets the grape, here sauvignon blanc, do the job.

He runs an estate of 11 hectares, where he uses natural methods to work the land. As we mentioned, without added yeast, also without chaptalization, or filtration – and with the help of the lunar calendar. This cuvée comes from the type of limestone called Kimméridgien.

Mademoiselle M 2015 (A. Bain)

Golden colour, clear. Concentrated, rich, mature yellow fruits, hint of pineapple, beeswax and honey. Full in the mouth, good integrated acidity, very long.

Price: Medium

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Chickens in Christmas costumes

Published 18. December 2020 by Vidar Kenneth Johansen

Here is an old favourite, dressed up in Christmas costume. The southern French classic La Vieille Fermé is made by the famous wine family Perrin, which stands behind some of the South Rhône’s finest wines, among them the great châteauneuf-du-pape wines from Château de Beaucastel.

The Christmas label was designed especially for the Norwegian market by designer Kaja Vedvik, but the Perrin family liked it so much that they also want it to use it in other markets.

The wine originates in vineyards situated in the sunny Ventoux hillsides southeast of the Rhône on the border to Provence. While grenache makes up the main part, grapes like syrah and cinsault give extra spice. In addition, there is ripe fruit that makes it cope with tasty food.

La Vieille Fermé 2019 (Fam. Perrin)

Young red. Fresh, cool aroma with ripe elements (dark cherry, blueberry, blackberry); lickorice, provençal herbs and a hint of marzipan. Round and fresh in the mouth, with light tannin, herbs, and with berry fruit all the way.

Price: Low

Food: Christmas turkey, other light meat, coq au vin, salads, rice dishes and much more.

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Beaujolais Nouveau rosé

Published 20. November 2020 by Vidar Kenneth Johansen

Yesterday was the traditional Beaujolais Thursday. One of the most interesting wines this time was this rosé, if not for the very reason that it is just that – rosé – a style that what was recognized in 1937, but only the last few years has become popular.

The Romy family has been in wine for more than 300 years. village of Morancé, in Pierres -Dorées, southern Beaujolais. Nowadays Nicolas Romy of the family is their dynamic winemaker.

Le Mouflet 2020 (Dom. Romy)

Light salmon pink colour. Aroma of raspberries, roses and a touch of peach. Delicate, fruity, with good acidity.

Price: Low

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Kreydenweiss Crémant

Published 4. September 2020 by Vidar Kenneth Johansen

Kreydenweiss is a leading light in biodynamic Alsace. They perform well in various styles, and you can find several of their wines on these pages. May I for instance bring your attention to this original orange wine. This time we shall talk about a really good economic sparkler, made with half and half of auxerrois and pinot blanc.

It was created by Marc’s son Antoine, who now runs the family estate.

2015 was a year with sparse rainfall, partly saved by some showers in August. They now another crémant, but this remains somehow an entry-level fizz with grapes supplied by their partners. The quality was good, and as opposed to the year before the grapes were completely without rot. Surprisingly, in spite of the hot summer, the wine retain very well the acidity. Because of the hot weather the grapes were low on nitrogen, that feeds the fermentation, so it took a great deal of patience before it started.

Crémant d’Alsace 2015 (Marc Kreydenweiss)

Light straw-coloured, gentle mousse. Aroma of white flowers, lime, white peach and yeasty biscuit. Fresh style, high acidity, still a bit honeyed and quite full in the mouth.

Price: Low

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Mysterious Muscadet Melon

Published 21. August 2020 by Vidar Kenneth Johansen

Melon de Bourgogne can be difficult to get to grips with. Not long ago there was a Muscadet tasting in my private wine club, and after having tasted through some 15 lightly coloured white wines one of the members observed that nobody had yet said a word about citrus.

The other day my student had trouble in describing this wine. And so had I, to be honest. I often start placing the aroma along the “apple scale”. Nothing obvious here. Citrus: Nope. Herbs and spices were difficult to detect, no butter, and wood: not at all. In the mouth it was quite full, but there was no particular acidity to talk about. I was thinking, maybe is this the perfect wine, when words… don’t come easy, but what you have in the glass is just delicious and, yes just wine, and just right.

In the Muscadet de Sèvre-et-Maine appellation mother and daughter Véronique & Aurore have 75 hectares of vineyards. The Château du Coing vineyard is a south-facing one. Then, it’s a lees-aged wine typical for the area.

Château du St. Coing de Saint Fiacre l’Ancestral 2015 (Günther-Chéreau)

Straw yellow. Mature apples, some bread, white peach and maybe ginger. Full on the palate, a creamy lees character, medium length.

Price: Low-medium

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A pét-nat classic of Robinot’s

Published 3. July 2020 by Vidar Kenneth Johansen

Jean-Pierre Robinot is for many one of the most classic in the pét-nat style, and his wines are for every producer, call it old or new world, or whatever, to look up to and seek inspiration from.

Robinot used to run one of the very first natural wine bars in Paris called L’Ange Vin, implying that he is from Anjou in the Loire. After deciding that he wanted to make wine himself, and searching all over for vineyards he finally ended up in Chahaignes, Coteaux du Loir, the village he was raised, just north of Saumur.

There he makes many different wines from chenin blanc and pineau d’aunis, some from own vineyards, others from bought-in grapes. Everything is without additions. He makes a number of sparkling wines from the methode ancestral, nowadays mostly called pét-nats.

Fêtembulles is made from chenin blanc, mainly from 60 year old vines in chalky clay and old marine soil. They are located within AOC Jasnières, but the authorities consider the wines to be atypical, so Jean-Pierre label his wines just Vin de France.

The yield is low (20 hl/ha.). It stayed almost a year on the lees, was degorged by hand, and only topped up with more of the same wine. Unfined, unfiltered and without any additions.

Fêtembulles L’Opéra des Vins 2018 (Jean-Pierre Robinot)

Golden, light amber, small bubbles. Mature fruits (yellow tomatoes), mature apples, breadcrumbs and flowers. Quite full mouthfeel and lightly textured, very clean, lovely acidity, mature apples, long.

Price: Medium

Food: Apéritif, fish, shellfish, salads

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