• Alto Piemonte Comeback: Colombera & Garella

    Alto Piemonte Comeback: Colombera & Garella

    Before Barolo and Barbaresco earned their stronghold, there was a time when Alto Piemonte, just two hours northeast, was the more sought-after region for Nebbiolo. We have a handful of Alto Piemonte wines in our collection, but the name to know among its current revivalists is Cristiano Garella.

    Over the last decade, Garella has helped revive Alto Piemonte as a wine region, advising about 20 wineries. Colombera & Garella is his personal project in partnership with Giacomo and Carlo Colombera, who have grown grapes in Bramaterra since the early 90s. Together, they farm nine hectares using organic and low-intervention practices: Native fermentation in concrete tanks, minimal sulfur, and 24-month élevage in neutral barrels.

    Compared to Barolo and Barbaresco, Alto Piemonte has a cooler, rainier climate. The soils are significantly more acidic, with Bramaterra having reddish-brown sand from an ancient volcano. This terroir results in a more mineral-driven expression of Nebbiolo with fine tannins and nerving acidity, which make for more approachable and readily drinkable wines than their slower aging counterparts in Piedmont.

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    Posted by Sydney Love
  • Next Gen in Chablis: 2020 Eleni et Edouard Vocoret

    Next Gen in Chablis: 2020 Eleni et Edouard Vocoret

    Eleni and Edouard Vocoret are among the latest producers you should know in Chablis (Not to be confused with Vocoret & Fils, overseen by Edouard's father). With guidance from family and neighbors, including Vincent Dauvissat, the wines from this young domaine already show true distinction.

    Today's offering includes two cuvées: En Boucheran sits between 1er Crus Vaillons and Montmains, and Bas de Chapelot (A new addition for us) is just below 1er Cru Montée de Tonnerre. These wines came onto our radar two years ago and continue to wow us. Pristine fruit, salinity, and bright acidity abide by Chablis. However, a distinct seashell minerality seems to be the calling card here, and élevage in old oak barrels gives the wines a softness that almost feels luminescent.

    Eleni and Edouard met while working harvest in New Zealand. In 2012, Edouard’s family gave the newlyweds their own five hectares of vines to tend to as they saw fit. They sold off the fruit for the first several years while tailoring the vineyard, then produced their first vintages in a family member’s garage. Formerly, Eleni worked as Vincent Dauvissat’s assistant winemaker, where she adopted much of his farming techniques, and Edouard apprenticed in Pouilly-Fuissé. This up-and-coming domaine should be followed closely!

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    Posted by Sydney Love