The Chateau Soucherie may be the most physically beautiful property of all the domaines with which we work. The house itself is a unique architectural gem that sits on a rise overlooking the vineyards that snake down towards the Layon river. My first visit at the estate was in early 1982, a frigid, damp day that I will remember forever. I was exploring the truly verdant slopes and valleys of the Layon region, intensely “green” no matter the season, in search of that special regional version of Chenin Blanc that, at its best, can be one of the most compelling of wines. My research led me to Soucherie and I was greeted by the ebullient presence of the proprietaire, Pierre-Yves Tijou. On that cold day, with the winter chill surging through the earth and cement floor of the chai installing itself deep in my bones, the warmth and graciousness and simple good cheer of Monsieur Tijou leavened the frost and coddled the body. Thirty years later we remain friends.
That day I was introduced to the complex and savory nature of these wines born of the Layon and its marriage to the noble Chenin Blanc. For every year since, we have been engaged with this magnificent domaine and its dry and sweet versions of wines of the Coteaux du Layon and of Savennieres. As well, there are the simple and satisfying reds and rosés that render the fruits of the local Cabernet Franc and Grolleau … overall a quite complete vinous experience.
As life would have it on occasion, not everything goes according to plan. During the early part of the decade of 2000, Pierre-Yves took ill and the stress of his recovery pushed him to sell this magnificent domaine to give his son and successor, Mathieu, the freedom to “downsize” and control his destiny. The Tijous thus acquired a neighboring estate, the Chateau L’Eperonniere, that belonged to Mathieu’s uncle and sold Soucherie to Roger Beguinot. The transition for all may have been psychologically difficult but the end result for us was the ability to continue to work with Chateau Soucherie and add the wines of Chateau L’Eperonniere to our portfolio, an utterly satisfying result made even more pleasing by the eventual recovery that Pierre-Yves made to return to good health. So, a difficult story turns out to have a lovely ending.
Under Roger Beguinot’s direction, the buildings and the vineyards have been renovated and this 36 hectare property is more exquisite than ever before. Four of the thirty-six hectares are situated in the prime vineyard of Chaume and then two hectares are in Savennieres in a single-vineyard known as “Clos des Perrieres”. The remaining vineyards which encircle the chateau are in the Anjou and Coteaux du Layon appellations. Soucherie is surrounded by the villages of Rochefort-sur-Loire, Beaulieu-sur-Layon and Saint Lambert du Lattay. The soils are principally limestone, clay and schist.
Beguinot’s assistant, the maitre de chai, is the young Thibaud Boudignon who is leading the charge towards 100% organic viticulture through the principles of “agriculture integrée”. The domaine is divided into a series of single-vineyard sites, several of which are isolated to produce “lieu-dit” denominated wines.
|Anjou Rouge: This lively, fruity red retains a strong minerality to its finish that lends class and balance to this simple and reasonably priced wine. Cabernet Franc forms the backbone of this wine (90%) but is blended with a touch of Grolleau (10%). The vines are planted to gravel and schist soils. The elevage is in cuve on the fine lies for approximately eight months. We purchase on the order of 5000 bottles of this wine annually.|
|Anjou Blanc Cuvée Les Rangs de Longue: This cuvée is essentially vinified exclusively for our use in the US market. The grapes, 100% Chenin Blanc, are sourced from the vineyard site “Les Rangs de Longue” which is on the northern part of the estate but with south-southeastern exposure. The soil is a mix of clay and sand and limestone with some schist. The wine is vinified totally dry in cuve and aged on the fine lies for eight to nine months before being bottled. Approximately 12,000 bottles per annum are produced for the US market.|
|Savennieres Clos des Perrieres: This 1.8 hectare vineyard in the heart of the Savennieres district on the northern side of the Loire is planted exclusively to Chenin Blanc and produces a classic version of this entrancing appellation. The soil is a mix of sand, volcanic rocks, schist and granite. Fermentation and the first nine-months of elevage occurs in barrel but the wine then spends about four additional months assembled in cuve resting on the fine lies before being bottled. Approximately 1500 bottles per annum come to the USA.|
|Coteaux du Layon “Patrimone”: This wine is produced from several different lieu-dits on the estate which share soils of clay and schist. Fermentation and elevage occur in cuve with extensive contact with the fine lies. The degree of residual sugar that remains in the wine varies depending on the vintage but, it is important to note, the vibrant acidity and intense minerality of this wine leaves a lingering, dry finish.|
|Coteaux du Layon Vieilles Vignes: This cuvée is produced from some of the oldest vines on the estate, the majority of which are more than seventy (70) years of age. The vines are planted to a clay-schist soil. The wine is fermented in barrel and also aged therein for about nine months before bottling.|
|Coteaux du Layon Chaume: The exceptional Chaume vineyard produces the grandest wine of Soucherie. The vineyards border the Layon river and are often swathed in an early morning fog. The soil is clay and schist. The special micro-climate that exists in Chaume creates a tendency for botrytis to develop and the grapes from this vineyard in Chaume are almost always blessed with 100% botrytis. Harvest is done by multiple passes through the vineyard that can frequently cover several weeks of work. The wine is fermented in barrel (about one-third of which is new) and then spends 18 months in barrel for the elevage. We purchase approximately 1200 bottles per year for the US market.|
|Rosé de Loire: This dry, mineral-driven Rosé is produced from Grolleau (70%) and Gamay (30%). The vines are planted to clay, sandstone and schist soils. The wine is a product of the direct press method of vinification and the elevage is in cuve with bottling occurring usually in April of the spring following harvest. We purchase approximately 7800 bottles for the US market.|
|Anjou Rouge Village Champs Aux Loups: This is a single-vineyard cuvée from an old vines parcel that fronts the Château. The soil is a mix of limestone, sand and clay. Cabernet Franc is the sole vine planted in this lieu-dit. The grapes are destemmed, then they are fermented in cuve. The wine is then racked into barrel to age for 24 months before being bottled without filtration.|
|N.V. Crémant de Loire Rosé: A dry sparkling wine that is mostly Cabernet Franc (90%) with some Chenin Blanc (10%), planted to clay and schist soils. The wine spends a year to 18 months on the lies before disgorgement. Fine bubbles match perfectly with the elegant fruit and crisp, mineral profile of the wine. A mere 3000 bottles are produced each year and we are fortunate to import 1200 from this very limited quantity.|
Long ago, sweetness in any form was far rarer than today, and it was prized thusly. In our era of ubiquitous corn syrup, junk food, and soda, it is difficult to imagine a world in which sugar was special, and the overall difficulty in selling sweet wines across all markets testifies to that. Still, sweetness in wine—real wine whose sweetness has not been coerced—remains one of nature’s rare gifts. Producing sweet wines requires a grower to be courageous, as she must wait to harvest and risk late-season vagaries of weather, or, in passito-style wines, assume the risk of air-drying fruit for upwards of half a year in her cellar. Sweet wine production requires prodigious effort for feeble yields, which generally then take longer to produce and longer to sell than their dry counterparts.
Commanderie de Peyrassol
Our longstanding partnership with the Commanderie de Peyrassol provides us with our most plentiful source of classically rendered Provence rosés—wines which the market justifiably awaits eagerly as warmer weather draws nearer. The 2019 growing season saddled Peyrassol with high temperatures and dry conditions—factors increasingly becoming the “new normal” in a post-climate-change France—but a bit of well-timed gentle rainfall during harvest brought welcome balance to the fruit and neutralized the looming threat of heavy, hydric-stress-affected rosés. Varieties and parcels at Peyrassol are all vinified individually, which allows the estate great flexibility in the blending of their various cuvées. Indeed, one of the most remarkable things about the range of rosés at Peyrassol is how well-measured and notable the “steps up the ladder” are in the lineup. The wines do not get more boisterous or rich as one climbs; rather, they become more filigree, detailed, and fine—each progressive rung a further zoom-in on a sort of Platonic ideal of Provence rosé. This collection of 2019s sees Peyrassol firing on all cylinders in a vintage exceedingly favorable to their style of wine.
2019 “La Croix” IGP Méditerranée Rosé
Produced from roughly equal parts Grenache and Cinsault, plus a splash of Rolle (Vermentino), the 2019 “La Croix” blends 50% estate holdings with fruit sourced from the Côtes de Provence as well as further north toward Mont Sainte-Victoire. An exemplar of Peyrassol’s blending acumen, it offers the precision and elegance that characterizes all the estate’s rosés, albeit in a more direct, fruit-forward manner than its stablemates below.
2019 “Cuvée de la Commanderie” Côtes de Provence Rosé
Peyrassol’s perennial workhorse hits a bullseye in 2019. Comprising 30% each Grenache, Cinsault, and Syrah, with small amounts of Tibouren and Mourvèdre completing the blend, the beloved “Commanderie” offers the tension, salinity, and crystalline fruit that characterize this wine every year, with greater lift than the 2018 and a vinous core that does nothing to detract from the wine’s breezy deliciousness. This cuvée blends 70% estate-grown fruit with 30% purchased from several growers in nearby Flassans-sur-Isole with whom Peyrassol has multi-year contracts; Peyrassol’s team oversees the harvest and vinification of these sources.
2019 “Château Peyrassol” Côtes de Provence Rosé
Produced entirely from fruit grown on the estate, the 2019 “Château Peyrassol” is no weightier than the “Commanderie” above, differentiating itself instead through more marked salinity and greater palate persistence. It seamlessly interweaves taut, bright red fruit and vivacious acidity into a texture both cool and layered, and its overall personality is slightly lighter and more focused than that of the 2018. The 2019 is comprised of 65% Cinsault, 30% Grenache, and 5% each Tibouren and Mourvèdre.
2019 “Le Clos Peyrassol” Côtes de Provence Rosé
Taking the crystalline focus of the “Château” above even further, the 2019 “Le Clos” is stupendous in its textural elegance and purity of fruit. It combines roughly equal parts Tibouren, Grenache, and Cinsault from the most favorably situated section within Peyrassol’s holdings, and this 2019 sees the estate experimenting in the cellar to great effect: 20% of the wine was vinified and aged in 10-hectoliter terracotta jars, which contribute a texturally caressing quality to the final blend without sacrificing its sense of laser-like precision.
2019 Cassis Rosé
The dynamic Sébastien Genovesi describes 2019 as a beautiful harvest, one for which a sorting table was virtually unnecessary, and his family’s domaine produced 15% more wine than in the similarly warm and dry 2018. Domaine du Bagnol’s rigorous vineyard practices (organic-certified since 2014) and careful, precise cellar work have resulted in wines of increased harmony and complexity with each passing year, and this vintage of their Cassis Rosé represents a new pinnacle for a justly beloved cuvée. Comprising 50% Grenache, 30% Cinsault, and 20% Mourvèdre, the rose-petal-colored 2019 was pressed directly and rapidly (in under two hours) to extract as little color as possible, and the bottled wine contains only 20 milligrams per liter of total sulfur—a factor which contributes to its gorgeous purity of texture and precise, intense evocation of limestone soil.
Ninth-generation Etienne Portalis displays ever-greater confidence and mastery of craft with each vintage, and his rosés reach new heights with the below range of 2019s. Employing only spontaneous fermentations and using a variety of casks for vinification and aging (cement, steel, foudre), Etienne produces rosés of vinous complexity and impressive concentration, all with an evocative salinity at their core. These are wines which justify Bandol’s lofty reputation near the top of the rosé genre, while simultaneously reinforcing Pradeaux’s peerless position within this singular seaside appellation. Etienne began harvesting on September 20th under warm, dry conditions, but the overall year’s water supply was greater than in 2018, resulting in rosés of riveting acidity and excellent balance. As is ever the case, these rosés will drink great young but will amply reward cellaring as well.
2019 Côtes de Provence Rosé
The 2019 Pradeaux Côtes de Provence Rosé carries less Mourvèdre than last year’s: 65% (compared to 75% in the 2018), with 25% Cinsault and 10% Grenache completing the blend. Etienne remarks that the lower proportion of Mourvèdre makes the wine saltier, and indeed this vintage offers a mouthwatering, acid-driven palate of intense mineral cling, with honest, non-confected flavors of dried strawberries and Provençal herbs. Vinified and aged entirely in steel, this wine comes within striking distance of the Bandol in its complexity, yet is brisker and lighter on its feet overall.
2019 Bandol Rosé
As the last bastion of ultra-traditional Bandol, Château Pradeaux never allocates more than 30% of its total harvest toward rosé, even as other growers in the appellation convert ever-greater proportions of their production to pink in order to satisfy the demands of the market. The Bandol Rosé they do produce is a standard-bearer, always among the most magisterial rosés in all of France and a fixture of our portfolio for nearly four decades. Comprising equal proportions of Mourvèdre and Cinsault, the 2019 clocks in at 14.1% alcohol but bears not a trace of heat, instead offering a freshness exceeding that of the quite rich 2018. Jellied quince, crunchy melon, and guava vie for attention with the wine’s turbo-charged chalky core and sizzling acid profile, and an overall sense of intense concentration bodes well for its future development.
2018 “Vesprée” Vin de France
With the 2016 vintage, Etienne began producing “Vesprée”—a rosé of pure Mourvedre from among his oldest vines (60 to 70 years old), vinified and aged partly in cement egg and partly in 600-liter demi-muid. The wine spends ample time on its lees without being racked, and is bottled just before the following harvest rather than early in the year like most rosés—hence the arrival of the 2018 vintage this season. Both saltier and richer than the flagship Bandol Rosé, “Vesprée” (named after the appearance of the sun’s fading rays as dusk approaches) follows the inherent seriousness of the category to a further extreme, yet it remains lively, focused, and Provençal to its core. Despite its deeply imbedded sense of classicism, however, the wine often provokes accusations of atypicality from the woefully conservative appellation authorities, and indeed this stunning 2018 bears a Vin de France designation.
2018 Palette Rosé [available now]
Château Simone’s legendary Palette Rosé makes a legitimate claim as perhaps the greatest rosé in all of France, and, as is the case with their white and red wines, there is certainly nothing else quite like it. Built on the backs of Grenache and Mourvèdre, with smaller amounts of Cinsault, Syrah, Carignan, Cabernet Sauvignon, Castet, Manosquin, Théoulier, Tibouren, Picpoul Noir, and Muscat de Hambourg, Simone Rosé is produced from a blend of equal parts direct-press and saignée juice. Whereas much commercial-minded rosé is fermented with artificial yeasts and rushed into bottle well before spring’s first shoots emerge, Château Simone’s spends nearly a full year (hence the 2018 vintage here) in old foudres resting on its lees and gaining remarkable depth, with sulfur applied only at the moment of bottling. Sumptuous and utterly seamless in its texture, this 2018 bastes the palate with savory red fruits and delivers an almost viscous impression of concentration. As with all vintages of this wine, it will doubtlessly develop beautifully in bottle for well over a decade.
2019 Luberon Rosé “Poudrière”
It’s an unlikely story: the heir to an enviable share of holdings in Chassagne-Montrachet ends up unlocking the potential of an appellation in northern Provence known more for bulk wine than nuanced expressions of terroir—yet that is precisely what we’re seeing as Sylvain Morey continues to improve and evolve at Bastide du Claux, his outpost in the Luberon which he acquired in the early 2000s. Sylvain is currently undergoing organic certification, which he will obtain in 2021 (though he has been practicing since 2015), and his commitment to harvesting by hand, fermenting without additions, and tailoring blending and élévage to the characteristics of each harvest results in wines of striking depth and purity. The 2019 “Poudrière” blends 60% Grenache, 20% Syrah, and 20% Cinsault, with the Syrah and part of the Grenache pressed directly, and the Cinsault and the other part of the Grenache bled off. With flavors of black cherries and peach skins, it presents mouthwatering textural tension and an underlying sense of minerality, as well as an unforced vinosity that shames many of its confected Provençal cousins from more market-friendly area codes.
2019 Côtes-du-Rhône Rosé
Gilles Gasq has had an impressive run lately, having begun producing a dynamite Châteauneuf-du-Pape in addition to his always-reliable offerings from the Côtes-du-Rhône and the Plan de Dieu. His 2019 Rosé, comprising 50% Grenache, 40% Mourvèdre, and 10% Syrah, was produced solely via direct-press and aged in stainless steel on its fine lees for several months before bottling. Sprightlier and more linear than its 2018 counterpart, it offers bright, friendly strawberry fruit, gentle but well-measured acidity, and an underlying freshness not often found in the rosés of the southern Rhône. The domaine has been certified organic for nearly a decade at this point, and the already-expert Gilles continues to hone his approach to great effect.
2019 Ventoux Rosé “Epicure”
After a brutal 2018 vintage in which Luc Guenard suffered a massive reduction in crop size, 2019’s relative bounty was a particularly welcome blessing. Steadfastly organic in his viticultural practices, Guenard reported remarkably clean and healthy fruit in 2019, and for the first time ever he added no sulfur whatsoever to the grapes at harvest time. Composed of one-third each Cinsault, Grenache, and Syrah, and produced via direct press, “Epicure” is vinified and aged in cement and given only a very light filtration at bottling. This 2019 is vivid in its fruit profile, with flavors of melon and cherry framing a ripe, round texture that nonetheless displays a refreshing and acid-driven sense of lift.
2019 Ventoux Rosé
The rock-steady Soard brothers produced a remarkable version of their Ventoux Rosé in the 2019 vintage, a season which offered a similarly warm and dry character to 2018 but without that summer’s overwhelming hydric stress. Composed of 50% Grenache, 30% Cinsault, 15% Mourvèdre, and 5% Carignan, and produced solely via direct press, this 2019 offers perkier acidity and an overall greater sense of energy than the 2018, with a sense of well-judged restraint that characterizes all the domaine’s wines. Fenouillet has been certified organic since the 2012 vintage, a fact which shows in this rosé’s vibrancy and vividness of fruit.
2019 Gigondas Rosé “Amour de Rose”
Our stalwart source of great Gigondas for nearly forty years, Gour de Chaulé is undergoing an exciting period, with Stephanie Fumoso’s intelligent and passionate young son Paul having recently joined the domaine full-time. Comprising 40% Grenache, 40% Cinsault, and 20% Mourvèdre, their 2019 Gigondas Rosé clocks in at 14.5% alcohol, but this lofty level belies the wine’s sense of harmony and freshness. Whereas the wine in times past was produced purely from saignée, Stephanie began incorporating a proportion of directly pressed juice some years back, and for the past few years it has been made exclusively via the direct-press method. Furthermore, Stephanie and Paul harvest those plots destined for their rosé earlier than those for their red—and always early in the morning in order to preserve freshness and minimize the use of sulfur at the time of picking.
2019 Syrah Rosé “Sybel” IGP Collines Rhodaniennes
The immensely talented Yves Cuilleron has amassed a towering reputation over his 33-year career for rendering northern Rhône wines of typicity, depth, and pleasure. Tucked among his formidable and expansive lineup is “Sybel”—a rosé of pure hand-harvested Syrah produced from the bled-off juice of his many cuvées, fermented spontaneously and aged in a combination of steel and large wood. Both easygoing and surprisingly terroir-expressive, it is a rosé that could come from nowhere but the northern Rhône, and it represents remarkable value year-in and year-out.
2019 Corbières Rosé “Rosé des Glacières”
For the even-keeled and remarkably kind Jean-Baptiste Gibert, 2019 was an even drier year overall than 2018—a not-insignificant fact given the already inherently rugged and rain-starved climate of Corbières. With assistance from some well-timed rainfall in August and early September, however, Gibert’s organically tended vineyards yielded a relatively large crop of impeccable fruit in 2019. His always unique “Rosé des Glacières”—pure saignée Syrah from vines up to 40 years old—offers more freshness than a typical vintage, with a drier impression overall (its 1.5 grams per liter of residual sugar are undetectable). Flavors of macerated strawberries and Provençal garrigue spread generously over the palate, given definition by tangy but supple acidity and an appealing undertone of gentle bitterness.
2019 Bordeaux Rosé
Husband and wife Olivier Allo and Angelique Armand produce an impressive range from their estate’s holdings in and around Sainte-Croix-du-Mont—a zone historically coveted for its finely wrought botrytised sweet wines but capable of producing excellent dry wines as well. Their restrained, beautifully balanced Bordeaux Rosé blends equal parts Cabernet Sauvignon and Merlot, and is produced solely via direct pressing. In keeping with its vintage-mates across France, this 2019 is lighter in color and in spirit than the 2018, both fully ripe and delicately pretty, and with a clear, focused line of acidity.
2018 “Rose-Marie” Vin de France [available now]
Like all of this enigmatic and iconic estate’s wines, Le Puy’s “Rose-Marie” is a true outlier. Since the 2006 harvest, the Amoreau family has bottled a rosé of pure Merlot from the bled-off juice of a single vat of “Barthélemy”—the wine they produce from their highest-altitude and most prized vineyard. “Rose-Marie” is aged in old barrels without the addition of yeasts, sulfur, or, for that matter, anything at all. The results are startling in their purity and frankness, with unmediated flavors of herb-tinged red fruits wed to a riveting acidity and a powerful underlying sense of chalk (Barthélemy has less than a foot of topsoil atop its mother-rock of solid Astrée limestone). Rare and delicious, “Rose-Marie” is produced in minuscule quantities and is only available sporadically; it is a wine that will challenge one’s notion of what rosé can be, and in the best and most satisfying way imaginable.
2019 Rosé de Loire “Astrée”
2019 marks the first vintage from flowering to harvest for Soucherie’s new chef de cave Vianney de Tastes, whose skilled, delicate touch resulted in a rosé of excellent poise. Produced entirely from direct-press Gamay planted in the Astrée vineyard—a departure from the Grolleau-Gamay blend of the previous vintage—this 2019 Rosé de Loire is ethereally pale, pouring a glinting light-copper in the glass. The palate continues the theme, with vivacious acidity and a captivating combination of serenity and energy; one gets all the prettiness of Gamay without any of the excess roundness to which it is sometimes prone. Notably, the entire 6,000-bottle production of the 2019 was allotted to Rosenthal Wine Merchant, and we couldn’t be happier with the quality and value this exemplary rosé provides.
2019 Menetou-Salon Rosé
With each passing vintage, Philippe Gilbert cements his position at the vanguard of this eastern Loire appellation. His steadfast commitment to biodynamics (he was the first in Menetou-Salon to adopt the practice), his refusal to machine-harvest, and his minimal intervention in vinification and aging result in wines of energy, clarity, and visceral exuberance. Philippe’s ever-delightful rosé shines in 2019—a season which, like 2018, was overwhelmingly hot and dry, but which produced wines of greater equilibrium and drive. Produced from directly pressed Pinot Noir and aged on its lees in stainless steel, the 2019 carries an undetectable 1.9 grams per liter of residual sugar and clocks in at 13.4% alcohol. It offers a very pure expression of calcareous minerality, with delicate but juicy cherry fruit and a soaring but well-integrated acidity.
2019 Sancerre Rosé
Gilles Crochet reported a particularly small Pinot Noir harvest in 2019—about half of a normal yield—due to an unusually intense late-summer heat wave which grilled a portion of bunches not shielded by leaf cover. Despite a warm and dry season, however, the 2019 Sancerre Rosé displays the rapier-like precision and scintillating minerality for which the estate is renowned, albeit with a subtle wink toward Pinot Noir succulence which cooler vintages often lack. Produced entirely from hand-harvested direct-press Pinot Noir, it spends several months on its fine lees in stainless steel before bottling, and develops interestingly in bottle for several years past vintage.
Weeknights are a state of mind. More accurately, they are a state of fatigue.
Whether it’s a Tuesday or a Saturday, sometimes all you want is an uninterrupted stretch of peace and quiet, maybe some leftovers and a chance to wear out the Netflix subscription. That, and a couple of glasses of decent wine.
Wine with dinner is an easy win, especially with a bottle that is not only good enough to pique your interest and reward your attention, but one that is also inexpensive, without requirements for concentration or close observation.