Champagne Fri. the 12th &
Sat. the 13th
Flight of three $23
Brut Blanc de Noirs Grand Cru
Brut Cuvee Prestige Grand Cru
Brut Rose Grand Cru
Alright guys, this is not a drill this time, we are getting a paint job this coming Monday & Tuesday. We will be closed those days and will be reopening with a fresh new color on Wednesday. come check it out!
As for the bubbles this week, this is a new one for all of us! Dethune has 7 hectares in Ambonnay and produces 9 Grand Cru wines. Pierre Dethune grew up walking the vineyards of his family which have they have had since 1610, Champagne production began in the 1930's. All these years they have farmed and kept all their fruit rather than being a part of a co-operative, making them at the forefront of grower Champagne.
Pierre farms fully sustainable and all the wines go the full malolactic fermentation. They are aged in the family's cellars which were cut out of chalk in the 17th century.
We are excited to share our new find with you!
Champagne Fri. the 7th &
Sat. the 8th
Flight of four $26
Brut Nature Zero Dosage
Brut Nature Zero Dosage Rose
From what I hear the cellars at Drappier are pretty impressive, they were built by St. Bernard of Clairvaux Abbey in 1152 in the village of Urville. That makes them some of the oldest caves in the Champagne region. Bubble production began many years later though in 1808 and they have been going strong ever since.
Although located in a region known primarily for Pinot Noir, which Michel Drappier refers to as the varietal that " runs through our veins", that is far from their only varietal. Along with the usual suspects of Chardonnay and Pinot Meuiner they also spend a lot of their time and effort on "forgotten and nevertheless unforgettable grape varieties". That Michel is a bit of a poet. Rarely heard of varietals such as Arbane, Petit Meslier and Blanc Vrai are integrated into their 53 hectares and play a large role in their blending.
Low to no dosage, low sulphite and great price points, always a easy go to.
Hope to see you hanging out this weekend.
PS. Don't forget to tell Dene congrats!
Wednesdays with Bonnie
Join us tomorrow Wens. 22nd from 5-8pm for a slide show and tasting from Bonnie's pilgrimage in Spain
2015 4 Monos, Tinto, Vinos de Madrid, 85% Garnacha, 8% Cariñena, 7% Morenillo. This is a lively, fresh, and focused expression of the granitic soils and high elevation vineyards of the Sierra de Gredos mountain range west of Madrid.
2012 Dominio do Bibei, Ribeira Sacra, "Lalama"
90% Mencia, 10% blend of Brancellao, Mouraton, Souson, and Garnacha. Rich, wild fruit mingling with mountain herbs and stoney components. Dense and rich with mineral and herbal notes on the palate.
2012 Joan d'Anguera Montsant "Finca l'Argata" 85% Grenache and 15% Syrah from a single vineyard biodynamically farmed. Highly perfumed aromas of ripe red berries, cola and allspice are joined by a smoky mineral note.
2013 Ostatu, Rioja Crianza 95% Tempranillo with the remainder
a blend of Grenache, Mazuelo, and Graciano. Aromas of cacao, spices and toast. The palate is very even and dense showing lush fruit framed by mineral undertones.
Champagne Fri. the 10th & Sat. the 11th
Flight of four $26
Grains de Celles Extra Brut
Grain de Celles Rose Extra Brut
L'Osmose Extra Brut
Young, hip and already making a splash in Champagne, Aurelien Gerbais at the age of 23 is headlining his families Domaine. He is the fourth generation to work the land located in Celles sur Ource in the Aube,
The families holdings are a fair amount larger than many of his small grower/producer neighbors with 18 hectares of vines. After WWII champagne's popularity soared and his Grandfather Pierre not only being a fan but also a business man began to buy up property quickly. This has left Aurelien with 18 hectares to play with, 10 hecatres of Pinot Noir, 4 of Chardonnay and the always elusive Pinot Blanc filling in the final four. Unlike other small grower producers, he is actually the second generation in his family to farm and produce organic and biodynamic wines. Story goes that his Grandmother got very ill from herbicides and pesticides while tirelessly working the fields (apparently the first to bitch about the messy grass full vineyards though). Due to his families early movement to organic (in the early 90's) he has been able to witness the conversion and watch the difference needed in the cellar such as sulfites and native yeasts.
Beautiful labels and gorgeous wines, we are excited to share!
Champagne Friday the 27th & Sat. the 28th
Blanc de Blancs
Flight of three $28
Louis Roederer 2009
Ulysse Collin Les Pierrieres
This week we are featuring some old favorites from a few different producers, the theme though is Blanc de Blancs. Blanc de Blancs directly translates to "Whites from Whites" or better know as Champagne produced of 100% Chardonnay (or occasionally Pinot Blanc).
We here at OWOB are particularly fond of Blanc de Blancs due to its complexity, its finesse, its tendency to be bone dry, its high acid and its ability to pair with fried chicken perfectly.
The main Champagne districts for Blanc de Blancs are the Côte des Blancs and Côte de Sézanne, the two subregions where the best Chardonnay is grown. The Côte des Blancs is particularly famous for its Chardonnay and six grand cru villages: Avize, Chouilly, Cramant, Le Mesnil-sur-Oger, Oger and Oiry. In Champagne, unlike Burgundy, the grand cru classification is linked to villages and not vineyards. The designation denotes not only the highest-quality grapes—but also, generally, those that command the highest prices.
What can we say, we always like the expensive stuff, we can't help ourselves.
Champagne Fri. the 6th & Sat. the 7th
Flight of four $28
Cuvee des Crayeres
Blanc de Blancs
Blanc de Noirs
Thank you everyone who came out to our NYE party, we had a blast!
This week for our flight we will be featuring Eric Rodez. Eric and Martine are 8th generation of a family that has been producing since 1757 in Ambonnay.
Eric knew that one day he would be taking over the family business and prepared accordingly, he spent a lot of time traveling to different regions and learning techniques from far and wide, most notably a stint in Alsace which taught him the ways of biodynamic and organic farming practices. That of course should not to be overshadowed by his time at Krug where he learned oenology as their cellar master, here he honed his skills as a master blender.
He took over the helm of Rodez in 1984 and quickly went to work converting his 6 hectares to be more biodyanmically and naturally farmed.
In a region made up of primarily Pinot Noir, Eric stands out with his plots being 55% Pinot Noir and 45% Chardonnay. This is where his skills he learned at Krug really come into play. He vinifies 60 different base wines from 36 different plots. Each year the blending is completely different, some wines are placed in tanks, but primarily in casks, some go through malolactic fermentation, some do not. He finds the addition of the Chardonnay to aid with brightness, while the oak adds complexity and richness.
His stuff is really special, hope to see you all here.
Champagne Fri. the 9th & Sat. the 10th
Flight of three $24
Resonance Extra Brut
Efflorescence Extra Brut '12
Concordance Extra Brut '12
Happy Snow Day everyone! Hope you are all safe, sound and warm. I believe that Champagne is a perfect pairing with blowing everything off, so here we go.minque Moreau's grandmother who she describes as a "woman of the earth".
First founded in 2005 with the plan and sole purpose to produce a series of single vineyard, single varietal and single vintage Champagnes (which we all have come to learn has not been the norm in Champagne for many years).
She has done her Grandmother proud with her respect for the earth and vineyard. Dominque farms biodynamically, hand picks the grapes and lets the terrior do the talking. The wines are fermented with natural yeasts that have been selected from their vineyards and cultivated separately. These native yeasts are used for both the primary and secondary fermentations. Also, the wines see no dosage after disgorgement.
She also sounds like she'd fit right in here in Portland with some very hippy woo-woo practices. One of her techinques involves using a pendulum (often used in energy healing practices) in both the vineyard and cellar to aid in evaluating both the evolution of the grapes on the vine as well as the wine during élévage. She explains that the pendulum changes its natural rhythm and swing based on the energy emitted from a living being, whether person, vineyard, or wine.
Come slodge your way down and come see us.