Benjamin Yvernay - Clos Cibonne - Nittnaus - Brasserie des Voirons

A new Beaujolais for my self Benjamin Yvernay. 
Located in Cogny near Villefranche-sur-Saône, in the south of Gamay land outside of the famous 10 cru appellation. 3 ha of Gamay with vines age between 60 to 100 years old, few plants of Chardonnay and Gamaret. On clay, and limestone soils with a good percentage of granite. 
The vinification is on whole clusters from 5 to 15 days without any addition. Aging from 6 months to 2 years in very old Burgundy barrels. 
It's funky and fresh, with no sulfites added and a bit of barnyard character on the nose, with pure ripe berry fruit on the palate. A producer to watched. 

Near Toulon on the French Riviera, in the Cotes de Provence AOC, there are 18 Cru Classé a sort of classification in the Bordeaux style.
This wine I tried is from Clos Cibonne which is one of 18 Cru Classé growers in the Côtes de Provence AOC. The estate’s 15 hectares of vineyards are located 800 meters from the coast and are surrounded by hillsides in the base of a bowl that faces the sea. The soil is a mixture of schist & clay. The grape variety in question is Tibouren a grape variety from ancient Mesopotamia imported by Julius Caesar into Roman Europe. It seems that it takes its name from the Tiber river; in Liguria, it is synonymous with Rossese.
A wine with an intense cherry color "Pinotesque"; aromas of cherry and strawberry jam with a great alcoholic boost, a little earthy with a salty and refreshing acidity give lots of energy to the palate.
A great wine for a classic producer, which preserves the ancient Tibouren. A small quantity of Syrah concludes the blend.

Weingut Anita & Hans Nittnaus, located in the Neusiedlersee & Leithaberg DAC in Austria a little appellation in the big Burgenland region. They belong to the group of biodynamic producers which fell into the umbrella of the association RESPEKT https://www.respekt-biodyn.bio/  :
Hans Nittnaus is at home in "two worlds". On the east side of Neusiedl Lake with sandy-clay soils and higher or lower flint content, and in the Leitha hills with their limestone and slate soils. For Hans Nittnaus, biodynamics is the radical turn towards terroir-related authentic modes of production in harmony with nature.
From them lately, I tasted two Blaufrankisch this spice low tannin native red grape of Austria; to me is does have the elegance of Pinot noir and the masculine od Syrah; something like meaty and spicy of a Cote Rotie but elegant and silky of Vosne Romanee. 
2014 Kalk und Schiefer Burgenland
The grapes for this pure Blaufränkisch come from biodynamically cultivated vineyards characterized by lime and slate " Kalk und Schiefer" in the slopes of the Leithagebirge.
Intense ruby ​​red, fine fruit, delicately spicy and mineral; lively and exciting on the palate, long, with a nice fruit finish. 
2016 Ried Altenberg Jois Leithaberg DAC
The handpicked grapes for this Blaufränkisch are 30-year-old vines (currently in conversion to biodynamic viticulture) in the "Joiser Riede Altenberg" Lieu-dit, on the unique limestone soil on the slopes of the Leitha Mountains. This gives this wine its mineral precision and special elegance,  and finesse.
Dark, brilliant ruby ​​red, fine fruit, cherry, berries, spicy mineral aromas; dense on the palate, very long and complex.




Lug Biere Rousse Brasserie des Voirons
located in Lucinges, France (just outside of Geneva).
Started by Christophe and Barbara, who draw on wide and varied experience in the restaurant industry, wine importing, to the brewery opened its doors in 2013. They are committed to using only the highest-quality ingredients and the water sourced from the bowels of Mount Blanc. All beers are certified organic by Nature & Progres in France. They are committed to using only the highest-quality ingredients, such as certified organic hops, barley, and wheat from Germany and Belgium, with water sourced from 710m above sea level in the French Alps. The grains are allowed to germinate so that the sugars concentrate to optimal brewing levels, and the degree to which the grains are roasted before crushing and mixing with hot water to create the wort will ultimately determine the style of beer.
They also make a line of special beers that are made from a range of different ingredients from all over France and collaboration with wine producers, these are aged in the barrel up to one year before release.
This was a perfect rouge with structure, fine mousse, and not highly carbonated which was very pleasant. Slightly sour was the perfect cut trough with a bluefin tuna sashimi on the picture.

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raffaele mastrovincenzo

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