sabato 11 febbraio 2012

From the website of the winery:

Le Mont 2010, Domaine Huet Vouvray Aoc

In modern agriculture, with the race on for so-called viability and for ever-more intensive productivity, the use of chemicals is constantly increasing. However, the use of chemical weedkillers, insecticides, acaricidal pesticides and systemic compounds (which penetrate into the plant's circulatory system) completely destroys the balance of the soil and the environment.
When you kill insects, you also wipe out their natural predators. When you use weedkillers, you destroy all the flora, good and bad alike. The roots remain near the surface of the soil, making the plant more susceptible to drought. The water table becomes polluted. Wine growers and fruit growers are reduced to treating their crops dressed up as astronauts in order to protect themselves. 

Rural farmers are constantly approached by salesmen from the huge multinational companies who hype their new, ever more powerful and more effective products. This makes me think of those ads for washing powders that wash your clothes even whiter than white… You might say I'm exaggerating, but not really.
Fortunately, there are alternative methods for working the land. An alternative approach to growing the plant and an alternative way of treating crops.

In 1924, the Austrian philosopher and scientist, Rudolph Steiner, during a week of lectures, set out the fundamental guidelines which would enable suffering agriculture to restore its health. These lectures can be found in his book "The Spiritual Foundations of Biodynamic Methods".

My consideration:
This was for me the first time i had Domain Huet from Vouvray in the Loira region, Vouvray is recognize as the perfect terroir for Chenin Blanc all over the world however is tend to be in this area with residual sugar, styles produced by noble rot in a manner similar to the sweet dessert wine of Sauternes. With the natural high acidity of Chenin Blanc, Vouvray have an immense aging potential drinking very well in some perfect vintage even into 100 years age. Locally they know the grape as Pineau de la Loire, stoically is believed to come from the Anjou wine and eventually migrate to Vouvray. The climate is predominately continentally with some maritime influence from  the Atlantic Ocean. The harvest is often the last in France to be completed, potentially lasting until November. The tradition style of winemaking in Vouvray is a minimalistic approach, often using neutral fermentation commonly in stainless shell and avoid the malolattic fermentation.
Le Mont sec 2010 i had was completely stunning in all the dinner it was in a continuos changing, evolving in different way showing more sugar to the beginning, with the time the acidity will come more predominant and balanced the sugar very well. I had that wine with a free range poached egg with toasted pan fried bacon, steamed cabbage and bitter radicchio. A beautiful artisan spaghetto Cocco with butter, parmesan cheese and Sarawak black pepper, both was an suitable meal from the wine.

One think in Italy you can find it from Velier:

River Brook vineyard Riesling.

 2.4 tonnes/acre from this close-planted vineyard on Brancott Valley Road; silt-bound gravels. A carefully sorted (for grey rot, underripe bunches) but inclusive (of noble rot, and ripe berries, both turgid and shrivelling) pick, in a season that willed 25% botrytis. Whole bunch pressed, no settling, no fining agents. Indigenous fermentation of 17 months.
 Bottled December 2009, on the summer equinox. Alcohol 13.7%, pH 3.41, TA 5.8 g/l, RS 15g/l. Production 190 cases. 
 Brilliant yellow gold.
 Powerful bouquet of yellow fruits - mirabelle, muskmelon, Golden Queen peach - and herb and weed flowers: chamomile, wild fennel, goldenrod. Also an unusual, but intriguing musky/dusty note, no doubt from the noble rot. 
 Wonderfully rich and broad, mouthcoating and expansive, but with no troubling loss of detail or energy. Slippery and insistent at the same time. Long, complex, ripe yellow finish, with an attractive almond-kernel grip balancing the fruit sweetness. 

 That's was on my last amazing drink i had recently in Melbourne on my small flat... I really fell in love with this winery from New Zeland... Quite an outstanding terroir in Waikari in the center of the big island in N.Z. All the range of their wine are training in biodinamique criteria, thus great respectful for the sustainability environment. Outstanding the Pinot Blanc but however all the range of wines they are producing show a great personality and originally characteristic. All the information you find a the beginning of the post I just upload from their website. I had the wine with some spice asian stir fried jasmine rice perfectly matched. In a few days I made some homemade italian ravioli stuffed with mince meat, tomato sauce and peas; all toasted with butter red onion, shallot and silver beet. It works out as well. And the wine indeed after a few days was still fresh and perfectly good.