The wine world has greatly changed over the past twenty years and will continue to change as time rolls on. The lines of typicity and authenticity for each region, each wine is getting blurred by the dramatic improvements both in working the vineyards and in the winery. What are classic wines today? Here are four that we think fit the bill. We will serve them blind, just for fun! Please join us on this journey.
2014 Domaine de Durban Beaumes de Venise–We thought this wine was important to show because of it’s wonderful savoriness. We find savoriness can very important when considering food pairing. The Leydier family took over this ancient site in the 1960’s. Although located in France’s southern Rhone Valley, their Grenache based red wines (this one typically roughly 70% Grenache, 25% Syrah & 5% Mourvedre) are very different from the other, more famous villages, partly because of the grape mix, the vineyard’s soils & special microclimate. “To walk through the high-altitude vineyards at Domaine de Durban is to walk through an astounding span of history. On the site of a former Roman healing springs destination, a mere handful of soil reveals well-preserved, ancient Roman roof tiles and medieval pot shards. The domaine and its vineyards sit atop a picturesque plateau in the Vaucluse, sheltered by the Dentelles de Montmirail, just above of the village of Beaumes-de-Venise. A constellation of fortune seems to converge at this particular spot. Pine trees protect the area from the intensity of the persistent mistral. The soils are rich and deep, with clay, limestone, and the soft, ochre Trias, (quite different from the flatter, lower elevation vineyards of sand, clay & galet stones of the neighboring villages), lending finesse and freshness to their wines. The high altitude in the vineyards means a slightly cooler microclimate with strong sun exposure, a blessing that the Leydiers credit for the amazing consistency their wines enjoy year after year“.
2005 López de Heredia Rioja Reserva “Bosconia”–this truly iconic Rioja estate is one of the few who still follow the traditions which Rioja is historically world renown for. This family has preserved for over 130 years of running this estate & their inclusive vineyards, the 2 most notable–Bosconia & Tondonia. This 2005 Bosconia is classic Rioja–Tempranillo (80% or so), Garnacho (15% or so), Mazuelo and Graciano, spending 5 years in barrel. It’s no wonder that this venerable Rioja star & its Tempranillo based reds in all its glory, is the rage among the sommelier community across the country.
2012 A & G Fantino Barolo “Dardi”–we were so thankful this estate came on our radar screen. For me, it is getting harder & harder to find small, artisan Barolo-ists like this, who own & farm these kinds of special vineyard parcels & grow & craft more classical styled wines with this kind of pedigree, old style typicity, authenticity & personal touch. In addition, their wines have a wonderful purity/transparency & though quite masculine in its core, they still offer elegance & refinement, rather than being coarse, (especially in its youth), surprisingly accessible (without the use of roto fermentors) & controversially rustic. “The Fantinos are also blessed with some of the oldest vines in the entire Barolo zone, thanks to the fastidious care given to them by Alessandro and Gian Natale. Planted in 1946 and 1947 and pruned in an old style that is very labor intensive. Barolos from Bussia tend to have deep color and rich fruit and while they don’t lack the classic tannic structure of Nebbiolo from this part of the world, they are not nearly as hard as the Barolos from the southside of Monforte or from Serralunga”.
2015 Faury St Joseph–we absolutely love the nose of this wine-exotically perfumed, gamey, peppery & lavender scented–as it does capture the core of what the Syrah grape variety can be. The vines were planted in 1979 & 2007 on steep terraced hillsides. “The steep slopes of the northern Rhône present a challenging terrain where farming is only feasible through terracing. On these terraced slopes, the Faurys’ vines take full advantage of the southern and southeastern sun exposure, benefitting from optimum ripening. A combination of the predominately granitic soil, partial de-stemming (in about 70% of the grapes), soft crushing of the grapes with a pneumatic press, and temperature controlled fermentation offer a liveliness and freshness that one does not often find in wines from the northern Rhône. There’s a real attention to detail here, and nothing is done in haste. Every method used encourages the grape towards greatness with the ultimate respect for its fragility. Pigeage, the punching of the cap, is not carried out with tools, but gently by foot – not just poetic but also pragmatic. Unlike many other vignerons in the region, the Faurys have a strong aversion to new oak. Though the reds definitely see time in barrels, there is a rotation between new and old alike, along with a variety of sizes, ranging from the smaller barriques to the larger 600-liter demi-muids.