Domaine de Courbissac Roc du Piere 2019

One could not walk barefoot on Roc du Piere. This soil from Domaine de Courbissac is a rocky carpet of sandstone shards through which syrah and mourvèdre vines have spread their roots for over 40 years. Brunnhilde Claux, the estate’s (female) winemaker, transforms the plot’s rocky soil into lace.

The wine’s sparkling ruby colour charms the eye and invites the nose to discover the perfumes of plum flowers, blackberries, black olives and oregano. The fruit strokes the tastebuds and fills the mouth with an anise freshness, enlivened by tender tannins, lingering on a finish that doesn’t want to end.

The kind of bottle that makes time stand still.

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Gabriëlskloof Amphora Sauvignon Blanc 2022

Peter-Allan Finlayson, oenologist at Gabriëlskloof vineyard and an amphora specialist, selects these immense clay jugs for the winemaking process of the estate and one must admit that this kind of aging optimizes the autolysis of the lees (the degradation of the yeast) and amplifies the freshness, mineral quality and texture. In short, this technique makes the wine’s attributes fully available.

Let’s validate in practice the 100 per cent sauvignon blance of the explicit name “Amphor.” At the glass’s edge, the legs are long and chubby – rather atypical for a sauvignon. The nose is equally surprising. Aromas such as blackcurrant and blueberry  are almost hidden by those of bosc pear and those from butter to lime.

Delicious, the saline mouth demands a white fish with “beurre blanc”.

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Borgogno Langhe Ancum Dolcetto 2022

Name three red grapes from Piedmont. Unsurprisingly, on the podium, the invincible nebbiolo (barolo, barbaresco), followed by the popular barbera (particularly d’asti). On the third step, coveting a better position, the dolcetto. A challenge well met by Borgogno with his wine Ancum. This vintage, uniquely dolcetto, gives this plot an Olympic character. Its stature results from a spontaneous fermentation of whole grapes which give the impression of biting right into the wine, the fruit is so alive.

Like a fantasy when paired with the best charcuterie.

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