FRENCH ALPS APRES SKI À LA NICHE NICHE

The Wines…

Anne et Jean-François Ganevat, Petillant "Rott'Fall'R"

Jean-François “Fanfan” Ganevat and his sister Anne Ganevat are the fourteenth generation to run the family Domaine that has existed in Jura for 100 years. Jean-François has worked in Chassagne-Montrachet and when he returned to the family winery he decided to start using biodynamic practices.

Ganevat Rott'Fall'R is a Pét 'Nat (pétillant naturel) made with clusters of the Riesling variety from plots with clay-calcareous soils located in Alsace. When the grapes reach the winery, they are directly pressed to begin alcoholic fermentation with their native yeasts. The budding wine is bottled to stop alcoholic fermentation and allow it to develop the carbonic edge that characterises it. The wine rests in the winery for around ten months and is bottled without clarifying, filtering or adding sulphites.

Benedicte & Stephane Tissot, Patchwork Chardonnay 2018

"Patchwork" is made from 100% Chardonnay (from clonal and massale seection vines) picked from various clay and limestone parcels in Tissot's estate. He raises this cuvée for 12 months in both neutral and 10% new oak barrels, which are topped up to give a fresher, more Burgundian style to the Chardonnay. A truly complex wine from one of the Jura's best producers.

Very Burgundian, a dead ringer for a Premier Cru Puligny Montrachet. Lovely expression of white flowers, citrus, stone fruits, fig and nutmeg. Mid weight, the wine has plenty of fleshy fruit. Graceful and energetic.

Domaine du Pélican, Trois Cepages 2018

The Trois Cepages, as the name suggests, is a blend of three grapes. It has been produced since the winery’s inaugural vintage, in 2012. At the time, the decision was made to vinify all of their red grapes together, thereby creating this blend of Pinot Noir (60%), Trousseau (35%) and Poulsard (5%). The vineyards for Trois Cepages are all located in the village of Montigny-les-Arsures. The geology of the soils are composed of predominatly grey and black marls, partially covered with fallen rocks. The vineyards broadly face West, at an altitude between 300 and 400 meters. Elevage is in Burgundy barrels (50%) and foudre. 

Raphaël Bartucci, Bugey Cerdon

Varietals: 80% Gamay, 15% Poulsard, 5% Chardonnay
Vinification Method: Sparkling obtained by spontaneous fermentation in the bottle, or “methode ancestrale.” That is when two thirds of the fermentation happens in tanks, after which the unfinished wine is bottled. The bottles are put upright for about three months. The fermentation stops because the bottle is saturated with the CO2 produced by fermentation, where there is about 40 grams of residual natural sugar left per liter.
A semi-sweet sparkling wine that is very refreshing! Crisp and lively with fresh strawberry flavors and a tart-sweet profile.