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30 Days of Rosé | #12 | Effusion | Moussé Fils | Champagne Rosé | 2016

30 Days of Rosé | #12 | Effusion | Moussé Fils | Champagne Rosé | 2016 | $47.99

We sift through well over 1,000 wines a year to pluck the best to share with you – it’s hard work!

We have an extensive selection of sparkling Rosé and were not looking at all to add another one, especially if it would retail at over $500 a case.

Moussé Fils whipped our heads around, sent us into a tizzy, and we HAD to have it.

We mulled over dozens  of reasons to not buy it, head, heart, and palate battled – our visceral senses won over our brains because Moussé Fils was too delicious to not bring in.

With only a couple exceptions, we’d rather drink this any other sparking wine we’ve ever had under $150 which is saying a lot considering everything we’ve had over the years.

Skip the big commercial brands, and grab a bottle of Moussé Fils for brunch, special celebration or casual occasion.. or hint hint nudge nudge… the next time you want delight your partner (or treat yourself – we know you deserve it!).

At $47.99, Moussé Fils punches twice above it’s weight class for flavor and pleasure.  To say the least, this one is a stunner.

It’s hard not to be too enthusiastic about this wine. We’ll stop talking and let you explore it.

In case you didn’t notice, we plainly hardcore ♥ Effusion Moussé Fils Champagne Rosé.

 

Moussé Fils | champagnemoussefils.com

You’ll find Champagne Moussé Fils in the heart of the Marne River valley in the village of Cuisles where, since 1923, perfecting the art of growing Meunier and bringing it to the peak of its potential has been the guiding principle of everything we do.

Our vineyards are spread out across 4 different villages yet all of them are on the same hillside; an unusual characteristic that is reflected in all of our champagnes.

Our family has been making champagne for 4 generations now and we’ve been growing vines from as long ago as 1750 so you can understand why we attach so much importance to looking after the environment. We want to ensure that our champagnes reflect all the character and personality of our vineyards and to achieve that we pay the most scrupulous attention to each stage of the wine making to ensure that everything is done as naturally as possible.

Our Principles

  • Use of the natural light
  • No chemical weeding
  • We use plants to protect other plants
  • Horse ploughing
  • Wood diseases treatment with perfusions of essential oils
  • We use the latest light-weight bottles to reduce CO2 emissions
  • Much of our water comes from natural springs
  • When old vines are dug up they are used for household heating
  • The cellars are temperature controlled using a soil-air heat exchanger
  • Protecting the vines and taking care of the environment
  • Each building produces its own hot water from solar panels
  • Chilling of the wine in a natural way
  • Planting seeds following the moon’s cycle
  • Tractor’s decontamination in a specialized washing station
  • Growing grass in the vines in Autumn to improve soil quality
  • Mirror-finished tank to save water
  • Self-sufficient in electricity
  • Eco-conceived storehouse

« We do not inherit the earth from our parents,
we borrow it from our children ». – Antoine de Saint-Exupéry

 

Moussé Fils | Champagne Rosé | 2016

  • Cépage:  92% Meunier 8% Pinot Noir
  • Assemblage:  Blend of solera 2003-2014 and 12% red Wine from Meunier
  • Info/Source:  Sourced from vineyards in Cuisles, Jonquery, Châtillon-sur-Marne and Olizy.
  • Vines:  25 years old on average.
  • Malo:  Yes
  • Elevage:  Oak and stainless steel tank
  • Sur Lees:  16 months
  • Region:  Champagne
  • Appellation:  Vallee de la Marne
  • Color:  Rosé
  • Farming Practice:  Practicing Organic

What are the origins of Meunier?

It’s a more rustic variation of its genetic parent Pinot Noir and was called Meunier, without the word Pinot, so as to avoid confusion between the two.

Where does the name Meunier come from?

According to reference books about grape vines it seems that the name comes from the characteristic, soft, white coating on the leaves that makes them look as though they’ve been covered in flour, hence the name Meunier which means Miller in English.

These days Meunier has a good reputation, but that hasn’t always been the case. Why is that?

Meunier was often disparaged when used on its own and for years it was shunned by the big champagne houses. It was only Henri Krug who sang its praises. In the 1970s there was even a premium paid for what were called ‘Noble Grapes’ but it applied only to Chardonnay and Pinot Noir.

Fortunately, for the past few years, Meunier has been regaining its reputation and today it’s considered to be the perfect varietal for blending. You only have to look at the great Meunier champagnes of René Collard to see the truth of this.

Why is Meunier the preferred varietal at Champagne Moussé Fils ?

Our family has been growing Meunier for 12 generations and every generation has believed in its vast potential. I wanted to give Meunier the respect it deserves and to show lovers of fine champagne that Meunier can produce wines of the utmost finesse. Our motto “Deeply Meunier” is the perfect illustration of that ambition and the perfect reflection of our wines: fine, elegant, and fruity.

– Cédric Moussé

 

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Lawson’s Sip of Sunshine | The Space in Between | Idaho 7 IPA | Super Session | FRI 04/14 & SAT 04/15

Vroom!  Be speedy about picking up your Lawson’s this weekend, we are blessed with bottles this week… they’ll GO FAST!

Lawson’s Finest Liquids stock status:

Sip of Sunshine IPA Cans:  $13.79/4pk

  • Friday 04/14 – 2 packs per person while it lasts | Sold Out 🙂
  • Saturday 04/15– 1 pack per person | 10a Release

Super Session Cans:

  • $21.99/12pk | $10.99/6pk – In Stock 🙂

Bottles This Week – The Space Between | $8.49 & Idaho 7 IPA | $8.49

FRIDAY – 1 bottle of each type per person to the first 24 people – 10a release – Sold out 🙂

SATURDAY – One bottle only, you pick which one you want (unless the one you want is gone!) to the first 20 people in line

 

Limits are per person of consumption age,
prices do not include VT tax/deposit.

sdes-Lawsons Final Banner

 

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30 Days of Rosé | #11 | Emmanuel & Thierry Delaille | Cheverny Rosé | Vin de Pays du Val de Loire | 2016

30 Days of Rosé | #11 | Emmanuel & Thierry Delaille | Cheverny Rosé | Vin de Pays du Val de Loire | 2016 | $14.99

Ah wine from Cheverny… white, red, or rosé, is a rising star in our French wine section.  We’re mesmerized not just by the superb balance and sensory experience of these wines, but also because we’ve personally met with the makers who carefully harvest the grapes, make the wine, and ship it over to us in this small community.  We are most delighted to not just support our friends who responsibly craft these craveable wines, but to share their labor of liquid love with you. 

From kermitlynch.com/our-wines/domaine-du-salvard:

Domaine du Salvard

Domaine du Salvard has been a working domaine since 1898, through five hardworking generations of the Delaille family. Today, all forty-two hectares of vineyards are farmed by the capable brother team of Emmanuel and Thierry Delaille, with help from their father Gilbert. To our delight, they have carried on the traditions established by their ancestors, producing a true, classic Cheverny that is both simple and elegant. The Delaille brothers have focused their attention on growing fresh, lively Sauvignon Blanc, deeply rooted in the sand, clay, and limestone plains of northeastern Touraine. Pinot Noir, Gamay, and Cot constitute their red grape holdings, creating youthful reds with great aromatics. Gilbert and his sons have also made their own contributions to the heritage of the domaine, including the introduction of sustainable farming practices into the vineyards, as well as temperature-controlled vinification equipment to the winery.

Until finally achieving A.O.C. status in 1993, Cheverny was widely regarded as one of the best V.D.Q.S. (Vin de Qualité Superieur) of the Loire. However, some argue that this A.O.C.-in-waiting designation was a political maneuver by the I.N.A.O. to keep Cheverny’s delicious, sprightly Sauvignon Blanc out of competition with the other more famous appellations of Sancerre and Pouilly-Fumé. Kermit was the first to discover the charm and value of Cheverny back in 1978 when he imported the Domaine Jean Gueritte. He took on the Cheverny of Domaine du Salvard in 1992, a year before the status change in the appellation. We continue to tout the domaine’s wine as one of the greatest values for Sauvignon Blanc perfection.

VITICULTURE / VINIFICATION

  • All wines are vinified in temperature-controlled stainless steel cuves
  • All wines age on fine lees in stainless steel tanks and are bottled unfiltered
  • Rosé is 50% free-run juice, 50% pressed
  • 65% Pinot Noir / 35% Gamay

The proliferation of synthetic fertilizers, pesticides, herbicides, and fungicides in the 1950s has made France the single largest consumer of phyto-chemicals in Europe today. The subsequent degradation of the soil has ensued, killing off the necessary microbiotic life forms that support healthy soils. Lutte raisonnée, literally “reasoned fight” (in French), or “supervised control” (in English), is a reaction to the use of such chemicals, regarded as a pragmatic approach to farming, where chemical treatments are used only when absolutely necessary. Biodiversity in the vineyards is encouraged through the planting of cover crops, rigorous plowing of the soils, and the use of manures and natural composts to fertilize the vines. Some growers use this as a first step towards full organic farming. Others find it a happy medium between conventional methods and the stricter demands dictated by organic certifying agencies. There is a wide berth of interpretation concerning these methods. Some farmers work through certifying agencies such as Terra Vitis, following a specific set of specifications and requirements. Others farm independently, following organic methodologies, and reserving treatments only when conditions are optimal (for example, when there is no wind). Zoologists have introduced more environmentally-friendly concepts such as integrated pest management, or hormone confusion, which prevents the reproduction of certain pests that may threaten the vines. The reduction of sprays not only contributes to the health of the vines and the greater ecosystem, but also to the health of the winegrowers (who account for the largest percentage of cancer cases among farmers).

If you revel in Chinon Rosé like us, we encourage you to explore Chinon, the first installment in our 30 Days of Rosé!

30 Days of Rosé | #01 | Kermit Lynch | Chinon Rosé | Charles Joguet

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30 Days of Rosé | #10 | County Line | Pinot Noir Rosé | Anderson Valley | 2016

30 Days of Rosé | #10 | County Line | Pinot Noir Rosé | Anderson Valley | 2016 | $23.99

It’s hard to believe we’re already 1/3 into our ’30 Days of Rosé’ feature when we have so much more delicious wine to share with you!  The best is still yet to arrive, we look forward to the bulk of our Rosé pre-orders coming in.  Yes, that’s right, the wines we’re most excited about haven’t even rolled in yet!  Clocking in at No.10 is County Line Rosé from Anderson Valley, California.

 

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30 Days of Rosé | #09 | Bone Jolly | Edmunds St. John | Gamay Noir Rosé | El Dorado County | 2016

30 Days of Rosé | #09 | Bone Jolly | Gamay Noir Rosé | El Dorado County | 2016

Rustle your bones and try a lively Rosé from one of the highest (elevation) California vineyards!

From edmundsstjohn.com:

Bone-Jolly Gamay Noir Rosé:

The 2014 vintage in California was the second in a row substantially affected by  severe drought.  Despite very limited irrigation in the vineyards we work with, the available soil moisture was so greatly diminished by early August that the vines ripening process was accelerated before much sugar had accumulated in the grapes. Fortunately the weather stayed pretty even, and the early and rapid harvest produced exceptionally high quality fruit. Alcohols were low, acidity was strong, and energy and freshness were hallmarks of the resulting wines. Case in point: our 2014 Bone-Jolly Gamay Noir Rosé

FRUIT SOURCE:

Witters Vineyard At 3400’ elevation, above Camino, in the eastern reaches of the Apple Hill region. Soil is Aiken series vocanic clay-loam. The property was, for many years, a pear orchard, but in 2000 Bob Witters followed Ron Mansfield’s recommendation, and planted four acres of Gamay for us. Since 2011, we’ve used the Gamay from Witters exclusively for rosé.

WINEMAKING NOTES:

Picked August 18th at a bit under 21 Brix, with a 3.28pH. Grapes were de-stemmed into the press, and pressed immediately. Juice fermented very cool at 55-60F, till dryness at mid-September, at which point the malo was blocked.

WINEMAKER’S TASTING NOTES:

Pretty pale-pink color with a little blue around the rim. Very fresh, penetrating nose . Juicy and precise on the palate, mouth-watering, showing lot of depth. The finish is long, and clean. This is already really versatile at the table, as always. Alcohol is 12.6%

Witters Vineyard:

Before 2000, Bob Witters’ property was planted to Bartlett pears, for quite some time. But by 1999, the pressure of global economics drove the market price for Bob’s pears so low that it didn’t make sense for him to keep farming them. The market for wine grapes, on the other hand, was expanding, and Bob had a conversation with Ron Mansfield about putting in a vineyard to replace his pears.

Since Edmunds St. John had been working with Ron at that point for a dozen years, we spoke about Bob’s site, and it seemed like it might be a really good site for Gamay, a grape that had been on our radar for some time. Ron conferred with Bob, and in the Spring of 2000, four acres were planted to Gamay, the first planting of real Gamay in California in a generation!

Witters is situated at 3,400 feet elevation, making it one of the highest vineyards in California. The soil is volcanic clay-loam, and the land slopes gently down to the North. At that elevation, temperatures are generally pretty mild, and nights can be quite cool. The risk for frost in the Spring is fairly high, and there have been a couple of years where crop losses were substantial.

About:

First Principles – I didn’t get into the wine business until I’d been on this earth for 25 years.  I’ve spent the last 29 years trying to steer Edmunds St. John through the maelstrom of the marketplace while simultaneously attempting to bring something new to the landscape of California wine.  Who knows what’s next? I just might have a few more tricks up my sleeve!

Winemaking isn’t Rocket Science; it’s an ancient, relatively straightforward process that should yield, in any wine, a precise expression of the vineyard and the season that produced it.

86 Mourvedre

Given grapes farmed attentively, with vines in optimal balance, the key to producing a wine that is an elemental, unfettered expression of its origin in place and time is being able to pick at that point closest to the moment when the flavor in the grapes has come fully into focus, a moment that is usually also when that flavor is most energetic.  The window is fairly small. After the grapes are picked, I’m trying not to add or subtract anything from the raw material.

In 1987 a wine grower from a venerable domaine in Southern France visited our cellar, and tasted a number of wines from the harvest just past. When he came to the one from my favorite vineyard his response was dramatic: he raised his nose from the glass, slowly rolling his eyes upward in reverie. He sighed, and whispered, “la terre parle” (the earth speaks). If I have done my job well, when you taste our wine you may be similarly affected; this is a voice one longs to hear.

It is our goal to produce wines of the highest level of quality, integrity, and authenticity, the hallmarks of which are balance, nuance, and elegance, wines that express their origins in place and time, wines through which “the earth speaks” in a clear and strong voice. As a winemaker, for me there is no other voice.

After three decades, there are still many people who have not heard of us, but of those who have, most of them seem to say “Oh, yes; Edmunds St. John–they make great wines!”

Steve Edmunds, 2015