Montsecano ‘Refugio‘
Grapes Pinot Noir
Place Casablanca, Chile
Process Winemaking Process: 100% of the grapes undergo destemming. Fermentation takes place in concrete barrels and/or concrete eggs. Fermentation occurs naturally at temperatures around 20°C. Native yeasts are used. Aging
takes place for 20 months in ovoid barrels. Bottling is
done at the winery.
Family In 2004, Julio Donoso returned to his native Casablanca after 20 years. During that time, he had studied Economics in Paris and built a successful photographic career in Europe and the USA. While in France, he met Andre Ostertag, a talented winemaker from Alsace, and they made the decision to establish Montsecano on the slopes of the Chilean coast, specifically in the dry lands of Casablanca. This region was deemed perfect for growing pinot noir.
Ostertag brought his expertise in winemaking and his extensive experience in Biodynamics, having been one of the pioneers of the movement in France along with Nicolas July, Dominique Laffont, and other talented winemakers. The granite soils, characterized by their stones, quartz, and red clay profiles, captivated André. He envisioned Montsecano as a natural wine, one that respects the identity of each individual parcel and showcases the unique terroir of Las Dichas. The inaugural vintage of Montsecano dates back to 2008, and since then, the winery has become a significant player in Chilean wine production. It has received outstanding
recognition over the years and has successfully exported its wines to the USA, Europe, and Asia.
Bottle: $35 | Glass: $15
Thevenet & Fils ‘Les Clos’
Grapes Pinot Noir
Place Burgundy, France
Process The pinot noir for this wine is found in the village of Bussières and is sourced from the lieu-dit Les Clos. The vines are south-facing at 350 feet above sea level on gently sloping hills that are principally composed of clay. The fruit tends to ripen early due to its excellent exposure. Pigeage and remontage are practiced during fermentation. This wine is marked by notes of black, ripe berries, often a touch “sauvage”.
Family ean-Claude took responsibility for this family domaine in 1971 from his father, Raymond, when their holdings were a mere 3 hectares, Jean-Claude was in the process of building the domaine to its current size of 30 hectares with vineyards centered on their village of Pierreclos at the heart of the Maconnais. In addition to working their own vineyards, the Thévenet family, for three generations, has also conducted a successful nursery business producing fine quality grape vines for many family-owned domaines in Burgundy and also in the Champagne district.
Jean-Claude and his wife, Helene, and now his three sons (Benjamin, Jonathan and Aurélien), have performed at a remarkable, and consistently high, level these last 30 years - producing wines of honesty and purity and fine value. Jean-Claude passed away in 2008 at the too-young age of 54; but, we are comforted by the presence of his three talented and dedicated progeny, all functioning under the rigorous supervision of their mother, Helene.
The vineyard holdings now extend throughout Pierreclos and into the neighboring villages of Serrieres, Prissé, Bussieres and Milly-Lamartine. Chardonnay is the dominant grape and Gamay and Pinot Noir produce the red wines of the estate.
Bottle: $33 | Glass: $14
Division ‘UN’
Grapes Pinot Noir
Place Willamette Valley, Oregon
Process This is farmed with 100% herbicide-free pesticides. The juice is naturally fermented with a variety of techniques including whole cluster pressed and semi-carbonic maceration. Aged in French and Austrian Oak (15% new) for 9 months before being racked to concrete tanks for 1 month.
Family Division Wine Company is part of the new guard of wine making with low-intervention wines from organic, terroir-driven vineyard sites in Oregon and Washington State. Kate and Tom moved to France to work in the Loire Valley, Beaujolais, and Burgundy. Inspired by these wines, they moved to Oregon in 2010 to start Division to produce wines with modest alcohol, bright acidity, less extraction, and minimal manipulation.
Bottle: $35 | Glass: $15
Violet Hill
Grapes Pinot Noir
Place Santa Barbara County, California
Process Primary fermentation with some stem inclusion in small vats is followed by malolactic conversion and 12 months of aging in French Oak, 25% of which is new barrels.
Family Violet Hill's mission is to bring terroir-driven and complex wines at everyday prices with a focus on cool-climate varietals (like Pinot Noir) from single-appellation sourcing on the West Coast. An outstanding opportunity to source grapes from the Rogue Valley in Southern Oregon led to their newest project, Violet Hill. Unfortunately, the strict AVA regulations in Willamette Valley meant they could not use this as a blending component for the Averaen blend, but the fruit was too good to pass up. A similar opportunity arose in Santa Barbara County just months later - the wine was outside the Sonoma County AVA specs for Valravn and a bit too pricey for Pavette. Hence, a new project - Violet Hill.
Bottle: $35 | Glass: $15