French Paradox

domaine louis moreau petit chablis

the place

Chablis

the grapes

Chardonnay

the process

Louis uses cultured yeast for fermentation and vinification is in stainless steel tanks to preserve freshness and fruit. Petit Chablis goes through 100% malolactic fermentation and ages four months on the fine lees before bottling.

the price

$27

Beaujolais Rosé d'Folie

the place

Beaujolais

the grapes

Gamay

the process

From Jean-Paul Brun’s organically farmed home vines in Charnay in the southern Beaujolais. Hand harvest; direct press; natural-yeast fermentation and aging in steel tank; malo; minimal sulfur.

the price

$25

domaine laleure-piot chorey-les-beaune

the place

Cote de Beaune

the grapes

Pinot Noir

the process

50% destemming. No crushing. Whole berry and whole bunch cold soak for 5 to 7 days. Natural yeast fermentation with one punchdown per day during active cycle. Decantation of free run juice and first press (0.6 bars pressure). Aged for 16 months in 20-25% new French oak. No fining or filtering. Bottling by gravity on "fruit" day according to biodynamic calendar.

the price

$49

domaine la manarine chateauneuf du pape

the place

Chateauneuf du Pape

the grapes

Grenache

the process

Fermentation: After partial (50%) destemming, wine ferments spontaneously in stainless-steel tanks. Pneumatic press. Time on Lees: Wine is racked following malolactic and remains on its fine lees until assemblage prior to bottling. Malolactic Fermentation is spontaneous, in tank following alcoholic fermentation. Aged 12 months in stainless-steel tanks (80%), and neutral large barrels (20%). Unfined, unfiltered.

the price

$55