Bruno Schueller is the the most important voice for natural wine in Alsace. Pretty much ever since taking over the family domaine at 17 he was spare with sulphites, before hardening his position as he aged. His wines are wild, his influence far ranging, and at their best, they represent the absolute peak of what is possible in Alsace, but its a wild ride to get there with sometimes puzzling flavours and ageing profiles along the way.
Bruno Schueller is the the most important voice for natural wine in Alsace. Pretty much ever since taking over the family domaine at 17 he was spare with sulphites, before hardening his position as he aged. His wines are wild, his influence far ranging, and at their best, they represent the absolute peak of what is possible in Alsace, but its a wild ride to get there with sometimes puzzling flavours and ageing profiles along the way.
Pinot Blanc Cuvee H Schueller (Magnum) [Pre-Arrival]
Bruno Schueller is the the most important voice for natural wine in Alsace. Pretty much ever since taking over the family domaine at 17 he was spare with sulphites, before hardening his position as he aged. His wines are wild, his influence far ranging, and at their best, they represent the absolute peak of what is possible in Alsace, but its a wild ride to get there with sometimes puzzling flavours and ageing profiles along the way.
Bruno Schueller is the the most important voice for natural wine in Alsace. Pretty much ever since taking over the family domaine at 17 he was spare with sulphites, before hardening his position as he aged. His wines are wild, his influence far ranging, and at their best, they represent the absolute peak of what is possible in Alsace, but its a wild ride to get there with sometimes puzzling flavours and ageing profiles along the way.
Maxime Barrot, known as Jean-Max ia part of a wave of new talent in Beaujolais. After working with Antonie Luyt in Chile and Yvon Metras in Morgon - he started his own operation in 2019, now up to 3.4 hecrates. Initially working out tof the cellar of friend Eric Texier, now in the south of Beaujolais, his vision is for wines with juicy fruit, drinkability and perfect balance.
Marcel Lapierre continues to cast a long shadow in the world of natural wine, this is flagship wine is a standard bearer for Morgon and natural vinification and continues to offer sublime value and enjoyment to all palates as it`s not not on the fringes but the very mainstream of complex, stable, juicy Gamay - On 2023: The nose reveals dark berry fruit
Maxime Barrot, known as Jean-Max ia part of a wave of new talent in Beaujolais. After working with Antonie Luyt in Chile and Yvon Metras in Morgon - he started his own operation in 2019, now up to 3.4 hecrates. Initially working out tof the cellar of friend Eric Texier, now in the south of Beaujolais, his vision is for wines with juicy fruit, drinkability and perfect balance.
`The 2009 has the highest percentage of Cabernet Sauvignon (90%) ever included in a Calon-Segur (the rest is Merlot and Petit Verdot). Completely different from its St.-Estephe brethren, it is more backward and structured with a dense purple color, lots of black cherry, black currant, loamy earth, forest floor and spice notes, excruciatingly high levels of tannin, and a wonderful inner core of sweetness and concentration. It could behave like the 1982, which, at age 30, is just becoming mature. The 2009 is an uncompromising, masculine, massive style of wine that needs 15-20 years of cellaring even in this luscious, flashy, flamboyant vintage. It is super-tight and needs lots of coaxing and aeration. Anticipated maturity: 2025-2050+.` 94+ Robert Parker
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
`The 2010 Barolo Bricco delle Viole is going to need quite a bit of time to fully come together. Dark cherries, plums, tobacco and spices burst from the glass in an intense, structured Barolo that hits all the high notes. Next to the Ravera, the Bricco delle Viole is more floral, lifted and finessed, especially with time in the glass. Rose petals, savory herbs and sweet spices add the last nuance of complexity. The 2010 is fabulous; it`s as simple as that. Sep 2014, www.Vinous.com, Drink 2018-2035` 96 Points Antonio Galloni
`Conterno`s 2010 Barolo Cicala boasts razor-sharp minerality and acidity in support of the beautifully delineated, resonant fruit. Rose petals, tar, licorice, dark cherries and tobacco are some of the many nuances that burst from the glass in an exotic, intense Barolo loaded with class and personality. The Cicala is going to require considerable patience, but it is a stunner. Vivid and alive through to the finish, the Cicala is easily one of the wines of this great Barolo vintage.` 97 Points Antonio Galloni
Brunello di Montalchino Biondi-Santi [Pre-Arrival]
`Intense mid ruby. Very tight and closed yet showing depth of fine-perfumed, earthy cherry. Embryonic Sangiovese palate that is Burgundian in stature and weight. Precise and perfectly balanced. Really sleek and fine and with fine powdery tannins, but not ready by far. 13.5% Drink 2018-2036` 18 Points Walter Speller
Cotes du Jura La Mamette Chardonnay Les Granges Pacquenesses [Pre-Arrival]
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
Cotes du Jura La Mamette Chardonnay Les Granges Pacquenesses [Pre-Arrival]
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
Cotes du Jura Les Trouillots Savagnin Ouille Les Granges Paquenesses [Pre-Arrival]
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
Cotes du Jura Poulsard Les Granges Pacquenesses [Pre-Arrival]
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
Cotes du Jura Sauvageon Savagnin Ouille Domaine Pignier [Pre-Arrival]
From the cellars of the Michelin 2* Hostellerie Jerome - never moved since original purchase directly from the domaine upon release. Stored with extreme care in the restaurant’s cellars.
`Nicely complete red robe; smoky bacon, ground coffee beans variety in the nose – pepper, black stone fruits in layers; there is room for some mystery in it. Faithful Côte-Rôtie debut to the palate – floral with a “ching!” of freshness and graphite cut. Has a bracing fresh finale, lengthening without effort – indeed it is very long and sustained, and there is really good content all the way to the finishing line. Most satisfying, we are now just tapping into its qualities. A long-term prospect here; decant it, wait until late 2013 or 2014. 2028-31` ****(*) John Livinstone-Learmonth
`Nicely complete red robe; smoky bacon, ground coffee beans variety in the nose – pepper, black stone fruits in layers; there is room for some mystery in it. Faithful Côte-Rôtie debut to the palate – floral with a “ching!” of freshness and graphite cut. Has a bracing fresh finale, lengthening without effort – indeed it is very long and sustained, and there is really good content all the way to the finishing line. Most satisfying, we are now just tapping into its qualities. A long-term prospect here; decant it, wait until late 2013 or 2014. 2028-31` ****(*) John Livinstone-Learmonth
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
Crozes-Hermitage Pé de Loup Blanc Dard & Ribo [Pre-Arrival]
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
Crozes-Hermitage Pé de Loup Blanc Dard & Ribo [Pre-Arrival]
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
The wines of Dard & Ribo enjoy a loyal following because they are totally delicious from the traps, but they are a noteworthy domaine for being one of the very first to work in a completely natural way, that prized juiciness and drinkability through low-fi vinifcation and meticulous organic farming.
