Champagne Henriot’s Chef de Cave on Sustainability & Making Great Wine
Alice Tetienne of Champagne Henriot
Organic is important, but not necessarily the best. It is but one part of the equation. We have to be sustainable. We follow the impact in terms of carbon. In this case, we experiment a lot.
This adventure includes a trip to “The City” which for me, is San Francisco. I will be tasting four of the latest champagne releases by Champagne Henriot. I’m curious about both the champagne, but also the House. The Maison. Even more so about their Chef de Cave, Alice Tetienne. But before we delve into that, let’s take a look at Champagne Henriot. The story is not singular in Champagne’s history, but it is a compelling one resulting in the creation of a seven-generation strong Domaine.
Apolline Henriot founded Veuve Henriot Ainé in 1808. It would be renamed Champagne Henriot.
How it Began
A young woman of Reims, France named Apolline and her husband, Nicolas Henriot married in 1794. For her part, Apolline entered the marriage with Pinot Noir grapes bequeathed for the union. Together they would grow vines and make wine until Nicolas’ untimely death in 1808. Apolline was a woman of drive and determination. At just 33 she founded her own champagne house, Veuve Henriot Ainé. Which would later be called Champagne Henriot.
Standing the in the vineyards of Champagne, Alice Tetienne
Today, Alice Tetienne is the Chef de Cave at Henriot.
What precisely is a Chef de Cave, aka cellar master? Here in the United States, it usually means one who cares for the cellar and the inventory of said cellar. But it varies a bit from winery to winery, depending on the size of the facility and the team’s skill sets.
In this unique case, the Chef de Cave is the viticulturist, the winemaker, while also overseeing the blending process. Additionally, she maintains a close bond with the Maison’s growers. To fit this dynamic and challenging role, Alice Tetienne, an accomplished and talented player in both the growing and making of champagne, was tapped. Her role at Champagne Henriot is multifaceted, playing on her experience, acumen, and depth of knowledge.
She’s a worthy find. Her background reads like a modus operandi of one who is precise and deliberate with their path in life. To her credit, many of the opportunities, including Henriot, found her. From working in Burgundy to other French vineyards, she worked at Nicolas Feuillatte and later in the winemaking & tasting committee at Krug for five years prior to joining Champagne Henriot.
Born and raised inChâlons-en-Champagne. Her memories of wine as a young girl are vivid, as her family had many friends in this tight-knit community. She was influenced early on by her proximity and the culture she grew up in. Feeling naturally connected to this industry as if it were part of her fabric, her being.
There were seasons she worked in the vineyard. It was tradition to participate in the harvest and pansage (pruning the vines).It was the culture of the plants, nature, and seasons that fascinated her. She cherished her time outdoors. Watching the transformation of the vineyards from one season to the next was captivating. Naturally, her first passion for wine was viticulture. The fascination with being able to express terroir so vividly would take her from viticulture into winemaking.
She was recruited by Henriot. And they hit all the marks with Alice in addressing her career path.Their cellar master was leaving, and they wanted to take time to find the right person for the role. This champagne house has done the most for the area, the vineyards, and the Champagne area.They explained their focus on the environment. It would afford her the opportunity to work with very important growers and long-term relationships. Here the cellar master was the director of the vine and the wine. So she could influence and direct every aspect of the wine. It was a collective mindset. From the vineyard to the bottle. They presented every point she needed in her life. Treating her like a flower. It was exactly what she needed.
Her youth is an unavoidable topic. At just 32 years of age, she has achieved what many wait their entire lives to. Her background, education, drive, ambition, and success at the top houses have placed her among the creme de la creme. The primary role at one of the most important Champagne Houses in Champagne. With a pedigree in Champagne experience outshining many. This role defies history in other wine regions around the world, but not in Champagne. Female leadership in top roles in Champagne is also celebrated at Krug, Veuve Clicquot, Pommery, Piper-Heidsieck, Jacquart, Perrier-Jouët, Drappier, and more.
Women-Centric Quality of Champagne Henriot: This house is a small house by size, not by name. There are 140 hectares under vine of the growers, primarily premier crus and grand cru. The estate itself has 36 hectares of exceptional terroir. The plots are all very close in proximity giving the team so Alice is able to take very quick and precise action in the vineyard. She works personally with each of the grower families that are considered part of their team. It’s one of her favorite aspects of her work.
Barodlino has a rich history in both wine and culture. There is no better Rosé that takes the beauty of the region and expresses it than Chiaretto Rosé.
Could it be that this region, today known as the Fastest Growing Wine Region in the United States is the world’s next Napa Valley? This is Idaho Wine Country.
The 55 judges awarded silver, gold and grand gold medals to wines from 25 countries. At the beginning of March, in the @paysdocigpwines region of Southern France, over 1,200 #rosé wines from across the globe competed for the highly coveted @concoursmondial de Bruxelles medals. The @vinolok_global international Revelation Trophy was awarded this year to a rosé wine from #Italy – Y by 11 Minutes Rosé – produced by @pasquawines in #Veneto. Well done!
The Winners of the International Wine competition on Rosé for 2023 are in: The Concours Mondial de Bruxelles is an international wine competition that takes place annually and is considered one of the most prestigious wine competitions in the world. The competition is held in a different location each year, and it attracts thousands of entries from winemakers around the world. The focus of the competition is on identifying wines of high quality that are representative of their region and grape variety.
In recent years, the competition has added a separate category for rosé wines, recognizing the growing popularity and diversity of this style of wine. The competition judges rosé wines on their color, aroma, taste, and overall balance, with the aim of identifying the best examples of the style from around the world.
Winning a medal at the Concours Mondial de Bruxelles can have a significant impact on a winery`s reputation and sales, as it is widely recognized as a mark of quality and excellence. The competition also provides an opportunity for winemakers to receive feedback from a panel of international experts, helping them to refine their techniques and improve their wines.
Winners link is: https://resultats.concoursmondial.com/en/results/2023
Congrats to all the Rose producers who participated!
When great viticulture is an obsession you chose wisely and well. @vitnerd for @lecole41 on sustainability, great viticulture and award winning passion for vines.
WATCH WITH LINK IN BIO: SADIE DRURY - VINEYARD MANAGER Sadie Drury is a Walla Walla native who has been passionate about agriculture since her first job of picking strawberries at the age of 12. In 2007, Sadie decided to combine her passion for agriculture with her love for wine by attending the Center for Enology and Viticulture at Walla Walla Community College and pursuing a career in viticulture. In 2008, Sadie started an internship at Ciel du Cheval Vineyard where she moved up the ranks to Assistant Vineyard Manager. Sadie joined the North Slope Management team in early 2013 and took over the reins as GM later that year. She currently manages 6 vineyards including the famed Seven Hills Vineyard. Sadie is the current Chair for the Washington State Wine Commission. She is the 2019 Power’s Sabbatical Recipient, the 2020 Washington Winegrowers Erick Hanson Memorial Grower of the Year, and a 2021 Wine Enthusiast 40 Under 40 Tastemaker.
A destination since 1898, the Ritz Paris is one of the most iconic hotels in Paris.
There is no better place to return with a couple of my most cherished friends and begin our dinner and catch up session with an exquisite bottle of Extra Brut Champagne Barons de Rothschild. Made from Chardonnay 60%;Reserve wines, the majority of which are kept in their perpetual reserve (solera) 40%, Pinot Noir 40%, Grands and Premiers crus 85% Dosage 1.5 g/L Ageing 4 years minimum
Exquisite perlage enhanced by notes of minerality and salinity, the brioche like aromas reveal notes of pear and fig. Delightfully well balanced its arômatic finish satisfies. This beauty is cellar worthy and will reveal its riches for years to come.
The stunning facade has a place in history since 1705. Jules Hardouin-Mansart, the most famous architect of the Baroque period, drew the initial design for Louis XIV.
The luminaries who frequented the hotel were many, Marcel Proust, F. Scott Fitzgerald and Ernest Hemingway. Many are the writers and artists inspired by the Ritz in their work as well. Hemingway for The Sun Also Rises and F. Scott Fitzgerald for Tender is the Night. In fact, the hotel’s “Bar Hemingway” was named for the author.
For 💋🍷💋#TheWineSiren a return to the Ritz is a return to the incredible history of Paris and a moment of great drinks and bites with dear friends. From the moment you cross the threshold the inviting aroma and views of luxurious surroundings envelope you.
Do you Ritz?
Photos 1. The Ritz Paris champagne. Pure deliciousness. Notes below. 2. The stage is set at your entrance. Visuals and aroma envelope your senses. 3. Cherished Parisian friends to share the experience with. 4. The stage is set at @barvendome 5. Fresh truffles with French fries 6. Probably the best steak tartare on the planet. Served mild, spicy or extra spicy . Texture and rich flavor abound. 7. Just one of the lovely cocktails served. 8. The vibe at Bar Vendome 9. The Hemingway Bar . Very few seats and always packed. 10. And the regroup at the end of the evening. This is where memories are made. #Paris #ritzparis #TheWineSiren #champagnerothschild...
Well drained Limestone & Chalky soils of Champagne Henriot.
Organic is important, but not necessarily the best. It is but one part of the equation. We have to be sustainable. We follow the impact in terms of carbon. In this case, we experiment a lot.
Tetienne on Sustainability
Today we have three challenges:
We need to learn to adapt to changes that happen around us every day in the realm of climate change.
Reduce the impact on the environment.
We have to adapt ourselves to climate change.
Our viticulture now needs to be transformed.We don’t have something to change in winemaking, but rather in the vineyard. We have created a global project, known as Alliance Terroirs based on three pillars.
The 1st pillar: Is based on the terroir. They do a lot of analysis on the vineyard and the soil, the plant and the leaves, this is for both their vineyards and that of their growers.” Saturation on plants analytics on leaves, organic material on the soil etc.They analyze the plants every year. Everything they do is a service of the area.They share their analysis with the official organization to help the Champagne area with the knowledge.
2nd pillar: Thanks to the knowledge, they can adapt the knowledge to every patch of the vine and evaluate. Precision is key. You do only what the plants need. Whether it’s carbon or treatment needed.
3rd Pillar: All the positive impact you can create on the vineyard. Biodiversity, by planting a lot of different plant families. This creates an organic conversion in the vineyards, and with the growers.
The Vineyards of Champagne Henriot
On Climate Change
With over 200 years of making great champagne under their belts Champagne Henriot and the changing landscape of the world, I had asked Alice some specific questions about climate change, adapting to the changing environment, and the process of making champagne. Further, we tasted these remarkable vintages and got into the particulars of winegrowing and winemaking.
TWS (The Wine Siren):Tell us about tradition vs experimentation for Champagne Henriot.
Tetienne:We respect the story in the way of tradition,. We don’t innovate a lot in winemaking. Our philosophy at Henriot is to express the vineyards through Champagne. Make blends.We respect the story first. We do want to be modern we adapt ourselves to things around us.So today, we change with climate change and our minds about viticulture. In the 70s, champagne was vinified in oak barrels. Before the 70s, we had new equipment, steel tanks, that arrived in Champagne. Joseph Henriot, the 7th generation, thought there was great opportunity to age the reserve wines this way. Because in his mind a perfect champagne needed to have old reserve wine. That’s why he decided to use stainless steel. He thought it was good to consider the primary profile of the terroir and express better the terroir without adding another influence with aromatic oak barrels. It’s not innovation but adaptation.
TWS:How has climate change impacted the vineyards?
Tetienne: We have more extremes in terms of weather. It’s not just global warming.Last year it was a year of no sun. Just two weeks. It was a season without the sun in 2021. 2022 conversely, was a record for sunshine. We had more sun than ever.
TWS: How does this impact how you grow?
Tetienne: During the harvest, we follow the maturity, we taste the grapes, we analyze the grapes, and normally, we have the acidity that decreases, the sugar that increases, and the aroma that increases. In the past, we’ve had these three parameters occur simultaneously. Now it’s disconnected. You can have the sugar you need. The acidity has disappeared, and the aromatic disappears. You have to be more present and patient. So you have to wait for the dynamics to return.
TWS: How often are you in the vineyards prior to harvest?
Tetienne: We have 200 plots under vine. Some micro plots and some bigger ones.I walk all of the plots every day.We make a selection of grapes, and we taste.From the beginning of the harvest to the end, I taste the grapes every day.
TWS: How is technology making your life easier or more difficult?
Tetienne: More difficult. The more you know the less you know. We can’t focus on the past and our experiences because the landscape changes every season.
TWS: What is your opinion on so-called “wine experts”?
Tetienne: There are no experts in wine. We have to be humble.Everything changes.The objective of wine is to take pleasure. We cannot be 100% experts because we cannot explain or know everything.The weather we cannot explain. The evolution of nature we cannot explain.The biodiversity that changes from one year to the next we cannot explain.Every aspect of the process has so many variables.
TWS: Lots of big changes happening in Bordeaux. Varieties etc. Is Champagne doing any experimenting to adapt to climate change?
Tetienne: Yes, we have a new variety, Voltis. They are doing experiments in the vineyard to see if the quality is good or not. It is resistant to fungus, and the initiative is in response to the increase of diseases in the vineyard.
Note: Her preference is to find a solution working with the seven established varieties of Champagne. The best known are Pinot Meunière, Pinot Noir and Chardonnay, but also include Pinot Gris, Pinot Blanc, Petit Messier and Arbanne.
TWS: How does your tasting committee work?
Tetienne: We are four people. Blending is a few months of work, not a few days. Generally from November to April. When I taste the wine, I imagine where I will put the wine, which cuvée, and how I will organize it. At least one per cru from the last harvest. This creates the foundation. Because perceptions vary, the other people on the committee will also provide opinions. In April, I am in my office very focused. Doing different versions of blends and selecting the best. If we are not convinced, we continue the exercise. At the end of the sessions, I will make the final decision. Focus is a critical part of this process. There is a quiet private house in the vineyard where they often receive guests. When the blend is pure, I go to the house to do the evaluations alone. Without interruption.
Certification is not the end. We need to take sustainability further!
The Latest Releases
Brut Souverain: one of the most historic. This blend includes the first three original crus. Today a blend of 29 crus from the ‘70’s to 2016 go into this bottle. It’s vibrant and alive. Bright citrus, red fruit, scintillating minerality. A long vivacious finish. Lusty aromatics and complex.
Blended with 45% Pinot Noir, 40% Chardonnay and 15% Meunier.
NV Blanc de Blancs : 100% Chardonnay, includes 12 crus. At least 3 years of aging. Lovely bright tropical fruit, a lively acidity and a compelling mousse like mouth feel. Exquisite!
2006 Cuvée Hemera:
The Crus: Veroza, Verzenay, Mailly-Champagne in Montaigne de Reims. Alize, Chouilly, Le Mesnil-Sur-Oger in Côtes des Blancs
100% Grand Crus
12 years minimum aging.
A marked play on finesse and precision. Long lengthy finish, voluptuous in expression, and brilliant in its finesse.
The Belle of the Ball:
2016: L’inattendue Chardonnay Grand Cru
100% Grand Cru
100% Chardonnay
Crisp, tightly knit, with a luminous expression. There is a chalky nuance and a hint of yeast. The delicate nuance of Meyer lemon compliments the minerality. Pure deliciousness!
Chateau Pape Clement: Bordeaux & It’s Oldest Grand Crus!
Chateau Pape Clement is rich in the history of Bordeaux and the history of France. But could they be one of the oldest Cru?
Chateau Pape Clement is indeed one of the oldest grand crus in Bordeaux, located on one of the most beautiful estates in Bordeaux.
Revered as one of the oldest Grand Cru in Bordeaux, Chateau Pape Clement made its mark in the history books on several occasions. Located in the Pessac region about outside of Bordeaux, Pape Clement has a long history of wine growing and direct ties to a Pope. In 1254, the first vines were planted. Since then the Chateau has experienced well over 700 harvests. It is rooted in tradition and very much the fabric of Bordeaux.
This illustrious Château and castle’s owner was Raymond Bertrand de Got. Voted in by the cardinals he would become Clement V in 1305. In 1306 he choose his papal residence in Avignon and gifted his Chateau to his brother.
Golden Chandeliers shaped like crowns line the ceiling of the barrel room at Pape Clement
Château Pape Clement sits on 60 hectares of vine and is one of 16 Grand Cru Classes in the Graves region. It’s also part of the Pessac-Léognan Appellation created in 1987. It has been in the capable hands of Bernard Magrez since the 1980’s.
This is luxury in it’s prime. Elegant, historic abode in a world-class destination Pape Clement is luxury at its finest. The service and appointments are first class. It houses five stunning suites. There is an ever so slight nuance of sandalwood that follows you through the castle. Inside there are writings from popes careful contained. Art lines the walls in every room. From modern pieces to historical pieces, the history of this Chateau is everywhere. The winery is next to landscaped gardens and you may even see their draft horses working the land.
The Chateau from the front. Stunning green grounds and a freedom tree.
A chapel holds bottles of wine aging undisturbed in peace underneath the Chateau. This private viewing area is a treasure trove of magnificent bottles long hidden away. All guests have access to a rooftop viewing deck with sweeping views of the vineyards and sunrise. Not to mention the outstanding breakfasts fit for a king or a pope.
Sauternes that swept my off my feet.
I was on the heels of En Primeur 2018
when I entered Pape Clement for my weekend visit. En Primeur is a wine event devoted to the early release of wines recently bottled. In this case the 2018 vintage. This is an opportunity for those in the wine trade to taste vintage well before release.
One of the experiences offered here is a tasting & tour of the winery and the grounds. The walking tour includes several highlights of its history and a tour of Pape Clement’s winery. Our guide was not only well versed in the history of this magnificent estate but entertaining as well. The tour segued directly into the tasting experience.
The tasting experience was a unique one. The first part of the tasting at Pape Clement is pretty standard. You sip a few whites, reds and perhaps a rosé. Listen to the tasting guide share notes and ask questions of the group. The second part was a game-changer. Black glasses placed before us, this was going to be a blind tasting. Not only that but with music. It was a true sensory experience. The results? Surprising! Four different types of music and each with a different impact on the tasting. A profound impact. Kudos Pape Clement!
As the experience wrapped up, I was almost reluctant to go. But then I remembered I was in a stunning suite on the property and happy to get back to my temporary home.
Barodlino has a rich history in both wine and culture. There is no better Rosé that takes the beauty of the region and expresses it than Chiaretto Rosé.
Could it be that this region, today known as the Fastest Growing Wine Region in the United States is the world’s next Napa Valley? This is Idaho Wine Country.
The 55 judges awarded silver, gold and grand gold medals to wines from 25 countries. At the beginning of March, in the @paysdocigpwines region of Southern France, over 1,200 #rosé wines from across the globe competed for the highly coveted @concoursmondial de Bruxelles medals. The @vinolok_global international Revelation Trophy was awarded this year to a rosé wine from #Italy – Y by 11 Minutes Rosé – produced by @pasquawines in #Veneto. Well done!
The Winners of the International Wine competition on Rosé for 2023 are in: The Concours Mondial de Bruxelles is an international wine competition that takes place annually and is considered one of the most prestigious wine competitions in the world. The competition is held in a different location each year, and it attracts thousands of entries from winemakers around the world. The focus of the competition is on identifying wines of high quality that are representative of their region and grape variety.
In recent years, the competition has added a separate category for rosé wines, recognizing the growing popularity and diversity of this style of wine. The competition judges rosé wines on their color, aroma, taste, and overall balance, with the aim of identifying the best examples of the style from around the world.
Winning a medal at the Concours Mondial de Bruxelles can have a significant impact on a winery`s reputation and sales, as it is widely recognized as a mark of quality and excellence. The competition also provides an opportunity for winemakers to receive feedback from a panel of international experts, helping them to refine their techniques and improve their wines.
Winners link is: https://resultats.concoursmondial.com/en/results/2023
Congrats to all the Rose producers who participated!
When great viticulture is an obsession you chose wisely and well. @vitnerd for @lecole41 on sustainability, great viticulture and award winning passion for vines.
WATCH WITH LINK IN BIO: SADIE DRURY - VINEYARD MANAGER Sadie Drury is a Walla Walla native who has been passionate about agriculture since her first job of picking strawberries at the age of 12. In 2007, Sadie decided to combine her passion for agriculture with her love for wine by attending the Center for Enology and Viticulture at Walla Walla Community College and pursuing a career in viticulture. In 2008, Sadie started an internship at Ciel du Cheval Vineyard where she moved up the ranks to Assistant Vineyard Manager. Sadie joined the North Slope Management team in early 2013 and took over the reins as GM later that year. She currently manages 6 vineyards including the famed Seven Hills Vineyard. Sadie is the current Chair for the Washington State Wine Commission. She is the 2019 Power’s Sabbatical Recipient, the 2020 Washington Winegrowers Erick Hanson Memorial Grower of the Year, and a 2021 Wine Enthusiast 40 Under 40 Tastemaker.
A destination since 1898, the Ritz Paris is one of the most iconic hotels in Paris.
There is no better place to return with a couple of my most cherished friends and begin our dinner and catch up session with an exquisite bottle of Extra Brut Champagne Barons de Rothschild. Made from Chardonnay 60%;Reserve wines, the majority of which are kept in their perpetual reserve (solera) 40%, Pinot Noir 40%, Grands and Premiers crus 85% Dosage 1.5 g/L Ageing 4 years minimum
Exquisite perlage enhanced by notes of minerality and salinity, the brioche like aromas reveal notes of pear and fig. Delightfully well balanced its arômatic finish satisfies. This beauty is cellar worthy and will reveal its riches for years to come.
The stunning facade has a place in history since 1705. Jules Hardouin-Mansart, the most famous architect of the Baroque period, drew the initial design for Louis XIV.
The luminaries who frequented the hotel were many, Marcel Proust, F. Scott Fitzgerald and Ernest Hemingway. Many are the writers and artists inspired by the Ritz in their work as well. Hemingway for The Sun Also Rises and F. Scott Fitzgerald for Tender is the Night. In fact, the hotel’s “Bar Hemingway” was named for the author.
For 💋🍷💋#TheWineSiren a return to the Ritz is a return to the incredible history of Paris and a moment of great drinks and bites with dear friends. From the moment you cross the threshold the inviting aroma and views of luxurious surroundings envelope you.
Do you Ritz?
Photos 1. The Ritz Paris champagne. Pure deliciousness. Notes below. 2. The stage is set at your entrance. Visuals and aroma envelope your senses. 3. Cherished Parisian friends to share the experience with. 4. The stage is set at @barvendome 5. Fresh truffles with French fries 6. Probably the best steak tartare on the planet. Served mild, spicy or extra spicy . Texture and rich flavor abound. 7. Just one of the lovely cocktails served. 8. The vibe at Bar Vendome 9. The Hemingway Bar . Very few seats and always packed. 10. And the regroup at the end of the evening. This is where memories are made. #Paris #ritzparis #TheWineSiren #champagnerothschild...
A Tale of Two Continents: Bordeaux Château Malartic-Lagraviére
The Famed Bordeaux Château Malartic-Lagravière
A Bordeaux Château encouraging you to visit! Looking for one of the most diverse Bordeaux tastings? You’ll find it at Château Malartic-Lagravière.
Truly one of the most diverse tastings in Bordeaux I’ve had to date. Not only was I sipping one of the top Bordeaux Château, but I was also sipping wines made by a family that crosses into South America as well. Specifically Argentina. It is a rare experience to taste two continents in one maker’s location, particularly in Bordeaux. The owners of this Bordeaux Château are the Bonnie Family. Looking for one of the most diverse Bordeaux tastings? You’ll find it at Château Malartic-Lagravière. Truly one of the most diverse tastings in Bordeaux I’ve had to date. Not only was I sipping one of the top Bordeaux Château, but I was also sipping wines made by a family that crosses into South America as well. Specifically Argentina. It is a rare experience to taste two continents in one maker’s location, particularly in Bordeaux. The owners of this Bordeaux Château are the Bonnie Family.
The tastes of the Bonnie Family and Chateau Malartic-LeGraviere & Diamandes
It was known as Domaine de Lagravière before the French Revolution. Château Malartic-Lagravière is located in Bordeaux in the appellation of Pessac-Léognan. This is part of Bordeaux’s northern Graves region. Graves has the rare distinction in Bordeaux of being ranked for both red and white wine in the Crus Classés in the Classification of Graves in both 1953 and 1959.
Just south of downtown Bordeaux, Chateau Malartic-LeGravière
Château Malartic-LaGravière has a rich history in winemaking. Beginning with its birth sometime in the late 18th century. A storied history, and a famed namesake. Malartic is named for the Count Hippolyte de Maurès de Malartic. He was Admiral who served under the Kings of France. As the property changed hands, each owner improved the wine and the winery.
Severine Bonnie, of the Bonnie family in the cellar.
When the Bonnie family first entered the wine industry with Château Malartic-Lagravière. No one could guess that they would begin another adventure in Mendoza, Argentina. By bringing their Bordeaux know-how to another continent they applied their experience to their latest creation Diamandes in Uco Valley.The respect they have for wine growing served their Mendoza wine venture well now blending a beautiful Malbec with the traditions of Bordeaux’s Cabernet Sauvignon.
Old vines amongst the gravelly soil of the Château
The Bonnie family acquired the property in 1996 and have ensured they are preserving brand integrity while constantly working to improve both the vineyards and the wine. Their state of the art facility at their Bordeaux Château is a study in technical progress.
State of the art facility, in the fermentation room.
The Barrel Room
It’s remarkable estate and breathtaking vineyards are available to visit. Simply contact Wine Paths Travel for this historical adventure in world-class wine.
Barodlino has a rich history in both wine and culture. There is no better Rosé that takes the beauty of the region and expresses it than Chiaretto Rosé.
Could it be that this region, today known as the Fastest Growing Wine Region in the United States is the world’s next Napa Valley? This is Idaho Wine Country.
The 55 judges awarded silver, gold and grand gold medals to wines from 25 countries. At the beginning of March, in the @paysdocigpwines region of Southern France, over 1,200 #rosé wines from across the globe competed for the highly coveted @concoursmondial de Bruxelles medals. The @vinolok_global international Revelation Trophy was awarded this year to a rosé wine from #Italy – Y by 11 Minutes Rosé – produced by @pasquawines in #Veneto. Well done!
The Winners of the International Wine competition on Rosé for 2023 are in: The Concours Mondial de Bruxelles is an international wine competition that takes place annually and is considered one of the most prestigious wine competitions in the world. The competition is held in a different location each year, and it attracts thousands of entries from winemakers around the world. The focus of the competition is on identifying wines of high quality that are representative of their region and grape variety.
In recent years, the competition has added a separate category for rosé wines, recognizing the growing popularity and diversity of this style of wine. The competition judges rosé wines on their color, aroma, taste, and overall balance, with the aim of identifying the best examples of the style from around the world.
Winning a medal at the Concours Mondial de Bruxelles can have a significant impact on a winery`s reputation and sales, as it is widely recognized as a mark of quality and excellence. The competition also provides an opportunity for winemakers to receive feedback from a panel of international experts, helping them to refine their techniques and improve their wines.
Winners link is: https://resultats.concoursmondial.com/en/results/2023
Congrats to all the Rose producers who participated!
When great viticulture is an obsession you chose wisely and well. @vitnerd for @lecole41 on sustainability, great viticulture and award winning passion for vines.
WATCH WITH LINK IN BIO: SADIE DRURY - VINEYARD MANAGER Sadie Drury is a Walla Walla native who has been passionate about agriculture since her first job of picking strawberries at the age of 12. In 2007, Sadie decided to combine her passion for agriculture with her love for wine by attending the Center for Enology and Viticulture at Walla Walla Community College and pursuing a career in viticulture. In 2008, Sadie started an internship at Ciel du Cheval Vineyard where she moved up the ranks to Assistant Vineyard Manager. Sadie joined the North Slope Management team in early 2013 and took over the reins as GM later that year. She currently manages 6 vineyards including the famed Seven Hills Vineyard. Sadie is the current Chair for the Washington State Wine Commission. She is the 2019 Power’s Sabbatical Recipient, the 2020 Washington Winegrowers Erick Hanson Memorial Grower of the Year, and a 2021 Wine Enthusiast 40 Under 40 Tastemaker.
A destination since 1898, the Ritz Paris is one of the most iconic hotels in Paris.
There is no better place to return with a couple of my most cherished friends and begin our dinner and catch up session with an exquisite bottle of Extra Brut Champagne Barons de Rothschild. Made from Chardonnay 60%;Reserve wines, the majority of which are kept in their perpetual reserve (solera) 40%, Pinot Noir 40%, Grands and Premiers crus 85% Dosage 1.5 g/L Ageing 4 years minimum
Exquisite perlage enhanced by notes of minerality and salinity, the brioche like aromas reveal notes of pear and fig. Delightfully well balanced its arômatic finish satisfies. This beauty is cellar worthy and will reveal its riches for years to come.
The stunning facade has a place in history since 1705. Jules Hardouin-Mansart, the most famous architect of the Baroque period, drew the initial design for Louis XIV.
The luminaries who frequented the hotel were many, Marcel Proust, F. Scott Fitzgerald and Ernest Hemingway. Many are the writers and artists inspired by the Ritz in their work as well. Hemingway for The Sun Also Rises and F. Scott Fitzgerald for Tender is the Night. In fact, the hotel’s “Bar Hemingway” was named for the author.
For 💋🍷💋#TheWineSiren a return to the Ritz is a return to the incredible history of Paris and a moment of great drinks and bites with dear friends. From the moment you cross the threshold the inviting aroma and views of luxurious surroundings envelope you.
Do you Ritz?
Photos 1. The Ritz Paris champagne. Pure deliciousness. Notes below. 2. The stage is set at your entrance. Visuals and aroma envelope your senses. 3. Cherished Parisian friends to share the experience with. 4. The stage is set at @barvendome 5. Fresh truffles with French fries 6. Probably the best steak tartare on the planet. Served mild, spicy or extra spicy . Texture and rich flavor abound. 7. Just one of the lovely cocktails served. 8. The vibe at Bar Vendome 9. The Hemingway Bar . Very few seats and always packed. 10. And the regroup at the end of the evening. This is where memories are made. #Paris #ritzparis #TheWineSiren #champagnerothschild...
Sometimes wishes do come true. In a wine oriented mind, it might be the bottle of your dreams. A visit to a place you’ve never been but can only imagine. The history of a region emblazoned in your memory from books and photos. As it reveals itself to you in real life, wide-eyed wonderment and childlike excitement take over. Eyes glued to every inch of your experience. Savoring each sip, taste, feeling and trying to memorize all of it.
This is my inaugural visit to Champagne. The 2nd time in France. The thrill of heading to Champagne after an evening in Paris is an intense and brilliant blur because the journey is happening so fast. The land is legendary, the quotes innumerable. From Napoleon Bonaparte to Coco Chanel, Champagne as a destination and as a celebratory spirit has captured the imagination of many.
We are one of only two Champagne Houses that have been labeled by the French government for their excellence and know how. Only two. Bollinger and Gosset. ~ Jean-Pierre Cointreau
This stop is a landmark arrival. I am spending the day at Champagne Gosset. Established in 1584, this is the very first in Champagne. A family-owned Champagne House rich in tradition and the oldest, the most revered, the grandfather of all other champagne houses. In the days of its inception, Gosset was involved in making still wine.
Champagne has to be shared.
Pouring the tasting at Champagne Gosset
What you should know about Champagne. There are three key towns in the region. Épernay, Reims, and Aÿ. The soils primarily chalk. There is often a lack of ripeness of the grapes lending them to impart a deliciously acidic trait to the Champagne. The grapes planted are primarily Petit Meunier, Pinot Noir (Cote de Noir) and Chardonnay (Cotes de Blanc).
We want to ensure a consistent quality of the cuvées in the market.
There are many big houses of Champagne in the region producing 70+ million bottles a year. Not Gosset. This artisanal brand sticks to doing things by hand, including riddling and disgorgement. They produce just 1 million bottles a year. With the exception of the Brut Excellence Champagne, they do not do malolactic fermentation. The champagne, therefore, retains the characteristics of the fruit far longer and the roundness of the finish. This also makes it possible for you to continue to age for a huge amount of time in your own cellar. A delicious benefit. Preferring a longer time on the lees, and still longer (8-15 years) for the vintage and non-vintage champagnes. They have nearly seven years of stock in the two cellars, one in Aÿ and one in Epernay.
It is known, the oldest vines give the best wine.
The average time for aging Champagne is 2.5 years. Gosset takes great pride in aging their champagne for 8-15 years with the exception of the Brut Excellence which is 4 years. Still far longer than the others. This house is a family owned house having recently (in terms of history) been acquired by the Cointreau family. Jean-Pierre Cointreau is at the helm of the day to day operations as the CEO.
VIDEO: Interview with Jean-Pierre Cointreau, CEO of Champagne Gosset
One of the many highlights of the day is sitting down to an entire lunch paired with many of the vintages and cuvée of Champagne Gosset along with a tour of their intricate caves.
Created in the 1800’s is the signature bottle and design of Champagne Gosset. So unique is the design of the bottle and representative of their artisanal brand, they carry a patent on the bottle itself. The label comes in a full range of bright colors representing the type of cuvée inside. The label is purposely placed high on the bottle so it is visible from the ice bucket.
Riddling in the rack
I spoke to Gosset’s winemaker/Chef de cave, about the process in depth and the differences in making mass produced wine versus handcrafted wines that took more time. His response was, “We focus on making a great taste first. Not the bubbles.” You can be sure the bubbles are there, with the brilliant acidity and the layered complexity you’d expect from a French champagne. To preserve a craft that results in a premium champagne, a tradition that’s been maintained for four centuries you do whatever it takes to maintain your quality.
{VIDEO} Interview with Chef de cave, Odilon de Varin of Champagne Gosset
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Château Pape Clement sits on 60 hectares of vine and is one of 16 Grand Cru Classes in the Graves region. It’s also part of the Pessac-Léognan Appellation created in 1987.
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the imagination of many.
This also makes it possible for you to continue to age for a huge amount of time in your own cellar. A delicious benefit. Preferring a longer time on the lees, and still longer (8-15 years) for the vintage and non-vintage champagnes. They have nearly seven years of stock in the two cellars, one in Aÿ and one in Epernay.
