{"title":"Seguno, last wines tasted","description":"","products":[{"product_id":"nicolas-reau-anjou-rouge-pompois","title":"Nicolas Reau, Anjou Rouge 'Pompois'","description":"\u003cp\u003eNicolas Reau, Anjou Rouge 'Pompois' - wonderfully articulate Cabernet Franc, earthy and serious with juicy red and black fruit dancing on the palate, hint of black pepper on the finish. Perfect for grilled chicken, salads, and fish. Chill a little for best results!\u003cbr\u003e\u003cbr\u003eThe 50 year-old Cabernet Franc vines used for this cuvee are planted on clay-limestone dotted with small stones; viticulture follows organic principles and yields are between 45 to 50 hl\/ha. Manual Harvest, the grapes are de-stemmed for alcoholic fermentation. Fermentation (wild yeasts) takes place at first cement tanks, followed by oak barrels. 5 weeks’ maceration (without punching down, pumping over is performed gently two to three times). Temperature is not controlled, so fermentation takes place at ambient temperature, it is followed by a naturally triggered Malolactic fermentation No fining or filtration and no added sulphur and no filtration. 12 months in used oak barrels( used for 2 to 5 wines) without racking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eClos des Treilles, Nicolas Reau - Sainte-Radegonde\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eNicolas Reau was a Jazz and blues pianist until he was 22 at which age he became a winemaker. He had always been passionate about wine, and when he was finding it difficult to earn his living in the music business, he decided on a dramatic career change. He studied winemaking and viticulture at Montreuil and supplemented these studies with more at Bordeaux. He also worked with several local Anjou vignerons to acquire valuable experience. He bought this vineyard in 2002 from another viticulteur.\u003c\/p\u003e\n\u003cp\u003eSome years later, in 2007, he founded his own négoce business, buying grapes from other growers, because the 1.3 hectares of vines of his own estate were not producing enough grapes to satisfy demand.\u003cbr\u003e\u003cbr\u003eNicolas’ estate ‘Le Clos des Treilles’ is located in the village of Sainte-Radegonde, in the Anjou A.O.C. Appellation.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972809167008,"sku":"","price":32.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/PompoisNicolasReauAnjou.webp?v=1765454047"},{"product_id":"bruno-lupin-roussette-de-savoie-cru-frangy","title":"Bruno Lupin, Roussette de Savoie 2023","description":"\u003cp\u003eBruno Lupin Roussette de Savoie is 100% Roussette de Savoie - The flavours are reminiscent of pear, gingerbread, spice and honey with a touch of nougat and the mouthfeel is soft, mellow and off dry. This would be splendid with river fish such as pike or perch, or veal escalope, or even the local Beaufort cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote: \u003c\/strong\u003e \u003cmeta charset=\"UTF-8\"\u003eIn 2023 Bruno Lupin lost a lot of his own fruit due to adverse weather conditions during the growing season. Bruno was forced to purchase some organic fruit from his cousin, in a neighbouring village within the Savoie AOP. Because the fruit from 2023 come from 2 different villages, Bruno labelled his wine outside the appellation  ‘Frangy’. The wine however is as delicious and on point as previous wines from Bruno Lupin\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cb\u003eDOMAINE BRUNO LUPIN ROUSSETTE DE SAVOIE, Savoie\u003c\/b\u003e\u003cbr\u003eDomaine Bruno Lupin Roussette de Savoie AC is for dry white wines made from the Altesse variety (locally called Roussette). There are sixteen villages in the Savoie, all of which have higher standards than those of the Vin de Savoie AC and Roussette de Savoie AC and may append their name to either of these appellations if their wines meet these higher criteria. One of the best of these crus is Frangy. The soils here are argillaceous limestone and glacial moraines and the exposure of the vines is south facing. As with many of the vineyards in this region the viticulture is lutte raisonnée. (Minimal use of chemicals, low yields, hand harvested) and the yields moderate (49hl\/ha). In the winery some skin contact is allowed for richness of aroma with fermentation at 18-20c, followed by a natural settling of the must, lees contact, and eventual bottling in April the following year.\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972844163232,"sku":"","price":24.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-28.jpg?v=1594048506"},{"product_id":"alex-foillard-cotes-de-brouilly","title":"Alex Foillard, Côte de Brouilly","description":"\u003cp\u003e\u003cu\u003e\u003ci\u003eCôte de Brouilly \u003c\/i\u003e\u003c\/u\u003ecomes from a north-facing 1-ha plot planted on schist, granite, and a light layer of sand, the vines are aged between 30 to 60 years. Fermentation in concrete vats with few pump-overs for the first 3 days. The wine ages for 6 months in the same vats before being bottled unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eALEX FOILLARD, Villié-Morgon \u003c\/strong\u003e\u003cstrong\u003eOrganic Principles, natural\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eAlex Foillard is the son of “Gang of Four” Morgon producer Jean Foillard, Alex had early exposure to the world of wine, and more specifically, to the principles of sustainable farming and low-intervention winemaking that brought his father to stardom in natural wine circles.\u003cbr\u003e\u003cbr\u003eAlex’s involvement in the family business began at a young age, as he took an early interest in the vineyards and enjoyed helping his father pick grapes during harvest. Intent on carrying on the family tradition of producing handcrafted \u003cem\u003ecru\u003c\/em\u003eBeaujolais, Alex studied agriculture at the Lycée Agricole in Montpellier, then earned a degree in viticulture and enology in Beaune, while simultaneously interning at a well-respected domaine in Nuits-Saint-Georges. Upon finishing his studies, he sought to earn further experience in vinification via additional internships in Australia plus another with a producer in Japan. Upon returning home to the Beaujolais, in 2015, Alex truly began dedicating himself to the family domaine.\u003cbr\u003e\u003cbr\u003eThe following year, and only twenty-four years old, he purchased his very own vineyards. With roughly a hectare each in the \u003cem\u003ecrus\u003c\/em\u003eof Brouilly and Côte-de-Brouilly, Alex successfully diversified the Foillard cellars, until then full of Morgon along with the odd barrel of Fleurie. Though the vineyards were not certified organic, he immediately began working them according to organic principles. The 2016 vintage marked his first harvest.\u003cbr\u003e\u003cbr\u003eJean’s influence is evident in Alex’s solo cuvées: the wines have a seductive aromatic component, a silky texture, and a downright deliciousness that is unmistakably Foillard. After all, Alex used tried-and-true techniques to craft his wines: whole-cluster fermentation with natural yeasts, no fining or filtration, and no additives of any kind save for a minute sulfur dose at bottling. The new generation at Domaine Foillard has burst onto the scene with a bang, and the future is full of exciting possibilities for this talented Beaujolais youngster. His wines can already be found in the hippest wine bars and wine shops in New York, Paris and Tokyo.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972858581152,"sku":"","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/images-1-3.jpg?v=1594048568"},{"product_id":"domaine-larue-st-aubin-1er-cru-en-montceau","title":"Domaine Larue, Saint-Aubin 1er Cru 'Les Champlots'","description":"\u003cp\u003eSaint-Aubin 1er Cru 'Les Champlots' is a complex, mineral-driven Chardonnay with notes of citrus, pear, and white peach, and a hint of toasted almond and brioche from subtle oak aging. The wine is known for its freshness, acidity, and elegant minerality. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe terroir of Champlots is located up above the premier cru En Montceau. These parcels, facing south-west at an elevation of 340 metres, sit on a hilltop of white marl soil, predominantly limestone. These chardonnay variety vines were planted in 1990 and 2011.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAfter precise monitoring of ripeness, grapes are hand-harvested and brought to the winery in small crates. Grapes are lightly crushed. Juice flows from a pneumatic press and is then settled. Barrelling is by gravity and the must ferments in oak barrels. The cuvee is aged entirely in oak barrels, with 20% renewed each year. After ageing for 10 months on fine lees, the wine is assembled, fined and bottled following light filtration.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eDOMAINE LARUE, Saint-Aubin \u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eOrganic principles \u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn 1946, Guy Larue founded his family’s estate in the small hamlet of Gamay, in Saint-Aubin, located just behind the famed Montrachet and Chevalier-Montrachet slope. Much like its neighbour Chassagne-Montrachet to the south, Saint-Aubin was historically known for red wine, though the Larues have specialized in the great white \u003ci\u003ecrus \u003c\/i\u003eof Saint-Aubin. In 1976, Guy’s son Denis assumed the reins of Domaine Larue and was joined by his brother, Didier, in 1982. In 2006, Denis’s son Bruno joined the Domaine, thus continuing the family’s winemaking lineage.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Larue holdings are spread between the two villages of Saint-Aubin and Puligny-Montrachet, with a large concentration at the southern portion of the Saint-Aubin appellation. These holdings include seven \u003ci\u003epremier cru \u003c\/i\u003eclimats, on south, southeast, and southwestern facing slopes, grown on variations of clay soils with a high concentration of limestone. Combined with the varying grades of slope and elevations ranging from 800 to 1200 feet, the Larues have a truly magical diversity within Saint-Aubin, one of the under-rated gems of Burgundy. The domaine's \u003ci\u003epremier cru \u003c\/i\u003evineyard in Puligny-Montrachet, La Garenne, sits at a high altitude in the Hameau de Blagny, bordering Meursault. Their largest parcel, Saint-Aubin premier cru “Murgers des Dents de Chien,” shares its name with the Dents de Chien \u003ci\u003elieu-dit \u003c\/i\u003eof Le Montrachet that is right around the corner and is the domaine's prized vineyard, capable of producing wine that can age and improve in the bottle for decades.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWines from Larue possess purity, energy, and an invariable minerality derived from the predominant limestone soils of Saint- Aubin. The Larue’s are meticulous and precise in all aspects of winegrowing and winemaking and their wines reflect these qualities. The grapes are transported in small skips, crushed, and put through a pneumatic press. Solids are separated out and the must is run off into barrels (1\/4 of them new) for alcoholic fermentation. Maturation on lees lasts 10-12 months with occasional stirring. Then the wine is racked off, finings added if needed, and bottling takes place on site.\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972892430496,"sku":"","price":59.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/DomaineLarueSaintAubin1erCruLesChamplots.jpg?v=1760958933"},{"product_id":"yves-cuilleron-crozes-hermitage-rouge-laya","title":"Yves Cuilleron, Crozes-Hermitage Rouge 'Labaya'","description":"\u003cp\u003e\u003cstrong\u003e\u003cu\u003eCrozes-Hermitage Rouge ‘Labaya’\u003c\/u\u003e\u003c\/strong\u003ecomes from 2 Syrah vineyards, one located in Mercurol, the other in Beaumont-Monteux. An assemblage of terroirs consisting mainly sandy-limestone soils covered by round pebble stones conferring roundness, suppleness and fruitiness to the wine. The grapes are hand-harvested, partially destemmed, and macerates 3 weeks in open vats. Indigeneous yeasts, the wine age for 16 months in barrels. Small red and wild berry with delicate flowers scents, the palate is juicy with red berry character, lovely freshness and smooth tannins.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eYVES CUILLERON, Chavanay Organic\u003c\/strong\u003e\u003cbr\u003eYves Cuilleron initially worked as an engineer before being hit by the wine bug at age 26. He went to train at Ecole Viticole of Macon for a year then came back home, at the foot of Condrieu and Côte Rotie’s hills and took over the family’s 3.5-ha estate.\u003cbr\u003e\u003cbr\u003eVineyards here are steep. The topography demands farmers perform most labour by hand, a happy example of geography creating the necessity to do things correctly in the vineyard. And for the area of the northern Rhone surrounding Cuilleron’s Domaine, perhaps the 1800s were better times. Over the course of the 20th century the great AOCs of this area were nearly relegated to historical footnote status, names that wine lovers knew but never had the opportunity to taste. As prices for local wines rise, the situation is changing again and this time for the better, but for most of the last century the lure of an easier suburban life in Lyon or Vienne led much of the population from these fields, and landowners that remained often sold large parcels in the area to developers for vacation homes. The famously steep terraces that line the Rhone fell into disrepair, and often disappeared back into the bramble. So, the return of Yves Cuilleron to resuscitate his uncle’s farm is not only significant for a single individual or Domaine.\u003cbr\u003e\u003cbr\u003eHis efforts to return the region’s wines to global prominence will save the area’s vineyards from fading back into the hills and help to breathe life back into Condrieu, Côte-Rotie, and other corners of the northern Rhone.\u003cbr\u003e\u003cbr\u003eCuilleron is one of a scant handful of growers who have allowed for a modern flowering of quality viticulture in an ancient, important land. Yves’ viticulture methods are very personal, rejecting systematically off-the-shelves ideas, he is neither a conventional, organic nor biodynamic grower. Lutte raisonnée with a constant observation and adaptation to the climatic, topographic and vegetation growth conditions could describe his philosophy.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972908585120,"sku":"","price":33.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-129.jpg?v=1594048908"},{"product_id":"vino-di-anna-bianco-g","title":"Vino di Anna, Bianco G","description":"\u003cp\u003e\u003cem\u003e\u003cu\u003eVino di Anna Bianco G\u003c\/u\u003e\u003c\/em\u003e comes from predominantly 80 year-old bush vine Grecanico, grown on the North face of Etna. Half the grapes spent a week on their skin, being foot trodden several time, the other half included some Carricante, was whole bunch, direct pressed.\u003c\/p\u003e\n\u003cp\u003eThe wine is dry and focused, with intense citrus aromas, grapefruit, white peach with minerality and smokiness typical of volcanic wines.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eVINO DI ANNA, Anna Martens \u0026amp; Eric Narioo, Etna \u003c\/strong\u003e\u003cstrong\u003eBiodynamic principles, natural\u003c\/strong\u003e\u003cbr\u003eAnna Martens trained with Brian Croser for eight years and also worked with Ornellaia and Passopisciaro. She settled in Sicily with husband Eric Narioo of Les Caves de Pyrene, UK wine importers.\u003cbr\u003e\u003cbr\u003eThe Vino di Anna wines are made on their small property without much intervention, using native yeasts and no additives, save for a little SO2 in some lots (normally nothing is added at all). A variety of vessels are used for fermentation, including Palmento, old barrels and Georgian qvevri.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":39896280039601,"sku":"","price":45.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/BiancoGVinodiAnnaEtna.jpg?v=1620644624"}],"url":"https:\/\/lecaveau.ie\/collections\/seguno-last-wines-tasted.oembed","provider":"Le Caveau","version":"1.0","type":"link"}