{"title":"Seguno Christmas 25","description":"","products":[{"product_id":"bonhomme-vire-clesse-ac","title":"Andre BONHOMME, Viré-Clessé 'Cuvée Spéciale'","description":"\u003cdiv class=\"page\" title=\"Page 18\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp class=\"p1\"\u003eViré Clessé Cuvée Spéciale comes from an assemblage of several parcels aged between 45 and 75 years. These plots are planted on clay and limestone soils on the middle and top of a hill. The vinification is carried out naturally in stainless steel vats and oak casks for a period of 12 months before placement in stainless steel vats in preparation for bottling. The Cuvee Speciale is a versatile wine that is both fruity, structured and complex that can be enjoyed at the beginning of a meal as well as with fish or white meats. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003eIt is a richly flavoured and textured wine, with trademark Viré-Clessé exotic and mineral flavours and great ability to age gracefully. Ripe green apples, hints of mango and light spices on the nose, followed by a generous and very pure palate where green apples, grapefruit mingle with mangoes and citrus fruits. The wine displays thrillingly pure and crystalline fruit flavours and a long, mineral finish. A brilliant value. In previous vintages, this has been cited by the 3 Michelin-star restaurant, Taillevent as “le Meursault de Macôn.”\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eDOMAINE ANDRÉ BONHOMME, Viré - Organic\u003cbr\u003eAndré Bonhomme’s first harvest took place in 1956. He was the first grower in the Mâconnais to bottle and sell his own wine, and was at the origin of the creation of the new Viré-Clessé appellation in 1998.\u003cbr\u003eToday, son-in-law Eric Palthey and André’s daughter Jacqueline are in charge of the 11-ha estate, where their son, Aurélien (Oenologist) is taking centre stage. The viticulture is currently being converted to organic, large amounts of straw is still being dispersed in the vineyard, which helps fighting erosion and acts as a natural fertilizer, sheeps are let roaming in the vineyards, keeping the grass in check. The yields are very small, the grapes are hand-harvested and gently crushed, in full, in a pneumatic pressoir. Natural yeasts are used and all parcels are vinified separately before the final assemblage\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 18\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972726788256,"sku":"","price":33.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/vire_clesse_2010_white.jpg?v=1594047958"},{"product_id":"jean-claude-regnaudot-maranges-1er-cru-fussieres","title":"Jean-Claude Regnaudot Maranges 1er Cru 'Fussieres'","description":"Maranges 1er Cru Fussières comes from a 2.5 acre plot from the premier cru vineyard of La Fussière from very old vines, the oldest planted in 1930. Grapes are hand harvested and sorted in the vineyard. Fermentation takes place in concrete tanks and the wine is aged in oak barrels (40% new) for one year before being bottled unfined and unfiltered. Aromas of cherries, cocoa and cinnamon precede a mouthful of ripe fruit followed by a long and wiry finish. It’s a dark and structured red Burgundy and a lot of wine for the price.\u003cbr\u003e\u003cbr\u003e'\u003cb\u003eJean-Claude Regnaudot Maranges Premier Cru La Fussière 2016. \u003c\/b\u003ePerfumed,\u003cbr\u003ejuicy, silky, elegant … the hallmarks of attractive young Burgundy, with persistence of flavour and a price that represents good value in this pricy region. Regnaudot has been a Le Caveau hit for 20 years.' Mary Dowey, The Gloss magazine\u003cbr\u003e\n\u003cdiv class=\"page\" title=\"Page 16\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDOMAINE JEAN-CLAUDE REGNAUDOT, Dezize-les-Maranges\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eorganic principles\u003c\/strong\u003e\u003cbr\u003e‘Didier Regnaudot is the type of vigneron we always dream of finding in the Côte d’Or. Alas, there aren’t many like him left. Didier is the fourth generation to manage his family’s 6.5 ha property in the beautiful little town of Dézize-les-Maranges, which is on the southernmost edge of the Côte d’Or, up in the hills just west of Santenay. The village is located at 1300 feet above sea level and its terroir is cooler and later ripening than the villages further north, and its vines are more resistant to rot. This is all good.\u003cbr\u003e\u003cbr\u003eHistorically, red wine from Maranges was known to be the darkest wine of the Côte d’Or, a tannic wine not made to drink immediately, and would keep its colour forever. As time goes by, more and more Chardonnay is planted here. Meanwhile, those still making red Burgundy here keep trying formulas to render it more accessible in its youth.\u003cbr\u003e\u003cbr\u003eLike his father Jean-Claude and his other ancestors before him, Didier sticks to tradition and we celebrate that. He works old Pinot Noir vines mostly planted right after World War II (some before!) on the steep hillsides just to the east of Dézize. The vines are cordon trained, and planted in the middle saddle of the hillside in deep clay and fossilized limestone. His prized holdings are one hectare in a great premier cru site, “La Fussière,” and a small premier cru parcel just below called “Les Clos Roussots.” His formula is pretty simple: gorgeous, expertly managed vineyards, manual harvest, fermentation in concrete tank, long cuvaison, twelve months in oak, bottling without fining or filtration. The Regnaudots long ago understood what makes Maranges special and are dedicating to preserving that tradition, as unglamorous as it may be to some. Here, we raise our hats to Didier. Tradition means learned from experience, not the latest paraphernalia.\u003cbr\u003e\u003cbr\u003eHow does this sound? Deep, structured, seriously dark red Burgundies with thickly textured tannins. There’s a nice taste of Burgundian soul in there.’ Kermit Lynch\u003cbr\u003e\u003cbr\u003eDidier Regnaudot ‘Guide Hachette Vigneron de l’année 2018’, Guide Hachette\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"page\" title=\"Page 16\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972760637600,"sku":"","price":40.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/bourgogne_meranges_du_cu_2007.jpg?v=1594048077"},{"product_id":"paul-henri-thillardon-chenas-coup-double","title":"Paul-Henri Thillardon, Chénas Coup-Double","description":"\u003cp\u003e Pure cherry, red berries nose with wonderful violet and white flower hints. Juicy red currant, cherry, fruit stone, marzipan with mineral edge. Neat, clean and pure flavours. Delicious wine. \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cu\u003eChénas ‘Coup Double’ \u003c\/u\u003e\u003c\/em\u003ecomes from a lieu-dit called ‘Papolet’, the soil consists of granit and quartz, whole bunch carbonic maceration for 16 days, no remontage, no pigeage as to gently infuse the fruit with its juice, avoiding harsh extraction. The name ‘Coup Double’ is an homage to Paul-Henri’s twins who were born in \u003c\/p\u003e\n\u003cp\u003e'Wonderful floral, elegant Beaujolais with fresh delicate red cherry and raspberry fruits accompanied by just enough grip. Plain roast organic chicken, pork chops in a creamy sauce or dishes featuring roast butternut squash.' John Wilson, Irish Times, April 2020\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong\u003eDOMAINE THILLARDON, Paul-Henri et Charles Thillardon, Chénas \u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eOrganic, Natural\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e‘Contemporary Beaujolais is rife with opportunity - overlooked terroirs, abandoned vines, appellations ripe for rehabilitation. But few young vignerons have committed to such ambitious challenges as Paul-Henri and Charles Thillardon, who have positioned themselves as the future of Beaujolais' smallest, sleepiest cru, Chénas.\u003cbr\u003e\u003cbr\u003eAfter graduating with a BTS viti-oeno from the Lycée Bel-Air, Paul-Henri says his initial, outmoded goal was to make all ten crus. Much has changed since he founded the domaine in 2008. \"We even used selected yeast, our first year,\" he says. \"Because I didn't know how to make natural wine, I'd never seen it in my life, and I'd never drunk it.\"\u003cbr\u003e\u003cbr\u003eThen in 2009 he met Fleurie winemakerJean-Louis Dutraive, a lynchpin of the Fleurie natural winemaking scene who himself had just attained organic certification for his own domaine. \"He was the most open,\" says Paul-Henri, citing Dutraive as introducing him to the aesthetics of natural Beaujolais.\u003cbr\u003e\u003cbr\u003eGradually, as his domaine has grown to its present 12ha, Paul-Henri's winemaking has aligned with those of his mentors. 2015 is the first year he's aimed for long, cool semi-carbonic macerations, refrigerating the harvest for the first time, and vinifying entirely whole-cluster.\u003cbr\u003e\u003cbr\u003eThe Thillardon brothers hail from Frontenas, in the south of Beaujolais, where their father still grows vines. Paul-Henri founded the domaine in 2008, with his brother Charles, who formerly raised cows, joining him officially in 2014.’\u003cbr\u003e\u003cbr\u003eAaron Ayscough, Not Drinking Poison in Paris\u003cbr\u003e\u003cbr\u003e(Their sister Aude and third brother Baptiste are now also working in the Domaine.)\u003cbr\u003e\u003cbr\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972850618528,"sku":"","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-34.jpg?v=1594048532"},{"product_id":"champagne-marie-courtin-resonance","title":"Champagne Marie Courtin 'Resonance'","description":"\u003cp\u003e\u003cem\u003e\u003cu\u003eRésonance\u003c\/u\u003e\u003c\/em\u003e refers to the balancing energies of earth and sky that affect the creation of a wine from its surrounding terroir. Résonance is from biodynamically farmed Pinot Noir sourced from massale selection vines 35-40 years in age from a single parcel located in Polisot. The fruit comes from the top of the slope where there is little topsoil with clay and Kimmeridgean limestone bands like those found in Chablis. The wine is fermented in stainless steel using native yeasts for both fermentations, aged in stainless steel and bottled with no dosage. 100% Pinot Noir.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCHAMPAGNE MARIE COURTIN, DOMINIQUE MOREAU, Côte de Bars - \u003c\/strong\u003e\u003cstrong\u003eOrganic\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eChampagne Marie Courtin is located in the village of Polisot in the Côte des Bars, in the southern part of the Champagne region. With its slightly warmer temperatures, this area is particularly prized for its Pinot Noir grapes. Combined with the Kimmeridgean limestone sub soils, the champagnes retain a freshness similar to Chablis, which is actually closer to Polisot than Reims! In fact, many of the Grand Marques source their Pinot Noir from the Côte des Bars because of this unique combination of texture and delineation that the sub-zone provides.\u003cbr\u003e\u003cbr\u003eDominique Moreau created the estate in 2005 with a vision to produce a series of single-vineyard, single varietal, single vintage Champagnes from biodynamically-grown grapes that are farmed and elaborated with meticulous care. This philosophy is in stark contrast with the predominant mindset in Champagne which is all about blending grapes, vineyards and vintages (for a consistent product), and with a tendency towards very high yields and full-on chemical treatments.\u003cbr\u003e\u003cbr\u003eDominique named her estate after her grandmother, Marie Courtin, whom she describes as a “woman of the earth”. Most of her wines come from a hillside vineyard of 40-45 year old, massale-selection Pinot Noir in Polisot. The combination of low yields, clay-limestone soils (with bands of Kimmeridgian) and an east\/southeast exposure gives the wines both power and cut, with an intense brininess and minerality at their core.\u003cbr\u003e\u003cbr\u003eThe estate makes several cuvées, the largest of which are called “Résonance” and “Éfflorescence”, the former fermented in stainless steel, the latter in used barriques. The grapes for Efflorescence tend to come from the bottom of the hill, which she says “has greater power and potential”. At harvest, the grapes are all harvested by hand. 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. Lastly, there is no dosage added upon disgorgement.\u003cbr\u003e\u003cbr\u003eThe style of all her wines is super-energetic and chiselled, though with an underlying power from both her viticultural practices and the terroirs and varietals that she exploits. These are spectacular wines at the table as they combine multiple vectors of complexity, power and delineation that all play off each other depending on the dishes they are served with.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":39428357619889,"sku":"","price":82.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/ChampagneMarieCourtinResonance.jpg?v=1616520232"}],"url":"https:\/\/lecaveau.ie\/collections\/seguno-christmas-25.oembed","provider":"Le Caveau","version":"1.0","type":"link"}