Domaine du Crêt de Bine

François et Marie-Thérèse Subrin
Florence Subrin Dodille
Geoffroy Subrin

François and Marie-Therèse Subrin, along with their daughter Florence and nephew Geoffroy, farm 5 hectares of land in the village of Sarcey, a village situated on a high plateau tucked between the Monts Beaujolais and the Monts Lyonnais in the southwest corner of the Beaujolais appellation. The Subrin’s vineyard is planted on granite soils with significant deposits of quartz and feldspar. On average, the vines are 40 years old. They farm organically and utilize principles of biodynamic agriculture. To ensure maximum health and ripeness for their grapes, they severely limit the yields (for the vintage 2010, yields were 32hl/h) and they are willing to harvest late into the growing season (as was the case with 2012, when they harvested between September 21 and October 03).

Domaine du Crêt de Bine challenges the hierarchical supposition that a wine from southern Beaujolais cannot achieve the same intensity and complexity as wines from the Crus Beaujolais.

Read Francois comments in the Beaujolais Vintage Reports

Beaujolais "Cuvée Bio’Addict"

Gamay Noir a Jus Blanc planted to granite and and granitic sand, from two distinct parcels, one of 20 year old vines, the other 50 year old vines, planted at high density (more than 6,500 plants per hectare) farmed and vinified biodynamically. Entirely manual harvests, vinified in traditional beaujolais method, 12 day fermentation duration with indigenous yeasts by “pied de cuve”. Mininal amount of sulfur at bottling, 53 mg total.

Beaujolais "Terroir du Martin"

Vinification follows standard semi-carbonic practices while adhering to a “natural” approach. Indigenous yeasts are used, there is no heating of the vats and no sulfur is used during the entire process until just before bottling when the dose of 15mg/L is introduced. The wine is matured in large foudres until the following spring when it is bottled.

Beaujolais Blanc “Cuvée de Florence”

Chardonnay from two parcels, one of young vines and the other to 40 year old vines planted to granite and sandy granite soils farmed and vinified according to biodynamic practices. Florence calls these parcels “the jewel of our vineyard”. Entirely manual harvests, vinified in traditional beaujolais method, at low temperature, with no additives and by indigenous yests. Matured one third in "béton" concrete vats, two thirds in used barriques. Sulfur is minimal, only at bottling, 48 mg total.


Florence Subrin sends a "snapshot" of the work that is currently going on in their biodynamic vineyard in the village of Sarcey in southern Beaujolais. We will be going more indepth to discuss with her their methods, preparations, their evolving biodiversity projects across the full growing season. Stay tuned......

"This summer, we had heavy rains combined with relatively warm temperatures, which stimulates grass growth as well as cryptogamic diseases [such as oidium, mildew, black rot].

The whole family, along with two seasonal workers, are working very hard controling overgrowth of the grass cover to limit its impact on nitrogen levels as well as limit residual humidity.

We are protecting our vines with weekly organic treatments made of copper, sulfur, tinctures (made from willow branches, as an exemple) and essential oils .

With this continuous care, our grapes are developing very well. We hope this coming harvest will reach its maturity in good conditions."

Florence Subrin



13 French Winemakers Presenting their Wines at a Dinner at Buck’s Fishing and Camping in Washington DC, USA

Picture: Christian G.E. Schiller with Husband and Wife Team M. Jean Francois Meynard and Christelle Gauthier from Chateau La Bouree, Cotes de Castillon, Bordeaux

This was a very exciting winemaker dinner: With 13 visiting winemakers from all around France. It took place a Buck’s Fishing and Camping in the Chevy Chase area in Washington DC. The winemakers were in town for the annual portfolio tasting of Wine Traditions, an importer of French wines.

Ed and Barbara Addiss’ Wine Traditions

Wine Traditions: Created in 1996 by Edward Addiss and Barbara Selig, the philosophy of Wine Traditions is to discover independent winemakers whose passion for their vineyard and mastery of their winemaking craft combine to create a product that is a beautiful expression of the land from which it comes. They believe their portfolio demonstrates that wonderful wines can be found beyond well-known appellations and need not be overpriced. For them, wine is meant to be enjoyed with dinner, every day and at prices that make it an appropriate component of the meal.

Pictures: Christian G.E. Schiller and Barbara Assiss, and Ed Assiss, Owners of Wine Traditions

Buck’s Fishing and Camping

Tom Sietsema, Washington Post: This arty and eclectic restaurant serves classic food made with the best ingredients. There are few local kitchens that do its familiar dishes better than Buck’s.

The 4 expertly prepared courses of American cuisine from Chef James Rexroad were indeed excellent.

Picture: Buck's Fishing and Camping on 5031 Connecticut Avenue, Washington DC

Owner James Alefantis, who told us that he also owns a restaurant in Berlin, Germany, is charming and welcoming as is his restaurant: We are a small, neighborhood independently owned Fish Camp of a restaurant, where a woody, fire lit atmosphere is a great place to enjoy the best local produce, meats and fish.

Pictures: Annette Schiller, Ombiasy PR and WineTours, Christian G.E. Schiller and Owner James Alefantis

See: 3 Wine Tours by ombiasy Coming up in 2014: Germany-North, Germany-South and Bordeaux

Winemaker Dinner with 13 Producers from France

At this totally unique event, after a Champagne and oyster welcome, the 13 French winemakers were on hand to present their wines. We had the opportunity to select one of three wines with each of the 4-courses to pair side-by-side with Buck's beautiful menu.

Pictures: The Dinner


Oysters on the 1/2 Shell, Warm Gougeres, and Selection of Saucisson

Bourdaire-Gallois, Brut Champagne NV

First Course

House Applewood Smoked Salmon with its Roe

3 Wines and 3 Winemakers

Pictures: Brigitte Ardurats, Felix Debavelaere and Katia Mauroy-Gauliez, and their Wines

Chateau Magneau, Graves Blanc 2012

Brigitte and Jean-Louis Ardurats: Winemakers/ Owners of Chateau Magneau, a beautiful Graves producer in the south of Bordeaux. The Graves region is often referred to as 'the cradle of Bordeaux wine' and has been described as a beauty asleep in her woods and forests. We were delighted to taste their Graves Rouge.

Picture: Christian G.E. Schiller and Brigitte and Jean-Louis Ardurats, Winemakers/ Owners of Chateau Magneau

Domaine de Bel Air Pouilly-Fume 2012

Owner/ Winemaker Katia Mauroy-Gauliez from Domaine de Bel Air hails from the Loire Valley where the Sauvignon Blanc grape thrives. Katia Mauroy-Gauliez and her brother Cedric Mauroy are the ninth generation to manage Domaine de Bel Air. Their 15 acres of vineyards straddle the towns of Pouilly-sur-Loire and Saint Andelain. Pouilly-Fume is one of the Loire Valley’s most famous wines – a quintessential expression of flinty, vivacious Sauvignon Blanc.

Domaine Rois Mages "Les Cailloux" Rully Rouge 2011

Anne-Sophie Debavelaere, a native Burgundian, began her Domaine in 1984. 5 years ago, her son, Felix Debavelaere, who was sitting next to me at the dinner, took over. He now farms 11 hectares of vines which are mostly in Rully, but include small parcels in Bouzeron and Beaune. The vineyards are all worked with respect for the land in a fashion known as "lutte raisonnée". The winery or "cave de vinification" is a vaulted cellar which was dug from the Rully hillside in 1850. It was originally built by a local negociant who wanted to have a cellar for sparkling wine similar to those in Champagne.

Picture: Christian G.E. Schiller and Felix Debavelaere

Second Course

Wild Local Mushrooms with Tagliatelle Pasta and Herbs

3 Wines and 3 Winemakers

Pictures: Samuelle Delol, Elisabeth Billard, Michel Champseix with Ed Addiss

Domaine Billard Hautes Cotes de Beaune Blanc 2012

Winemaker Elisabeth and Jerome Billard, Domaine Billard have 12.5 hectares of vineyards in different appellations throughout the Cotes de Beaune. Their largest holdings are in the Hautes Cotes de Beaune with other small plots located in Saint Romain, Saint Aubin 1er Cru, Auxey Duresses and Beaune.

Chateau Vieux Chevrol Lalande de Pomerol 2009

The Champseix family has made wine at Château Vieux Chevrol for many generations and continues to do so in a traditional manner. Jean-Pierre Champseix runs the estate today (20 hectares), aided by his son Michel. He has a profound respect and veneration for his land, a relationship that truly guides his work. The vineyard lies on the Neac plateau overlooking the vineyards of Pomerol. The soil is clay mixed with gravel and iron-rich sandstone known locally as "crasse de fer". The vineyard is planted to 80% Merlot, 10% Cabernet Franc and 10% Cabernet Sauvignon.

Picture: Jean-Pierre Champseix, Château Vieux Chevrol, Lalonde de Pomerol, and Christian G. E. Schiller

Chateau Gueyrosse Saint Emilion 2003

Winemaker Samuelle Delol, owns two estates Chateau Bel Air and Chateau Gueyrosse in St. Emilion. Chateau Gueyrosse dates from around 1750 and the Delol family obtained the property in 1850. Samuelle, who has recently taken over from her father, is the sixth generation to make wine at Gueyrosse. The vineyard is in the southwestern corner of Saint Emilion, on the outskirts of Libourne and has a soil of "graves rouge", a soil type similar to that found in the southern corner of Pomerol.

Third Course

Magret Duck Steaks with a Frisee Salad of Duck Cracklins and Farm Poached Egg

3 Wines and 3 Winemakers

Pictures: Ed Addiss, Dominique Ressès, Christelle Gauthier and Catherine Roque, and their Wines

Chateau La Bourree Cotes de Castillon 2011

The husband and wife team M. Jean Francois Meynard and Christelle Gauthier, who were sitting next to me at the dinner, own 4 chateaux with a total vineyard area of 40 hectares. Chateau La Bouree extends over 10 hectares. The vineyard is planted with 75% Merlot, 20% Cabernet Sauvignon and 5% Cabernet Franc and Malbec. The yields are kept to 45h/hl by green harvesting and leaves are pulled as needed to insure proper ripening. Fermentation on the skins lasts for three weeks after which the wine is aged in used barrels for a year

Picture: Annette Schiller, Ombiasy PR and WineTours and the husband and Wife Team M. Jean Francois Meynard and Christelle Gauthier, Bordeaux

Chateau La Caminade Commandery Cahors 2009

Dominique Ressès: The Chateau La Caminade vineyards (34 hectares) lie in Parnac, in the heart of the Cahors region. The vineyard covers a variety of soil types including gravelly sand and clay/limestone. The Ressès family has been making wine here for four generations.

One of my early posting were about Dominique Ressès and his beautiful wines: The Wines of Chateau La Caminade in the Cahors, France - Malbec from its Birthplace

Picture: Christian G.E. Schiller and Dominique Ressès, Cahor

Mas D'Alezon Presbytere Faugeres 2012

Catherine Roque, Languedoc, is owner and winemaker of Mas d'Alezon and Domaine du Clovallon. Catherine says that seeing the results of bio-dynamic farming practices has greatly inspired her. Both of her estates are in Languedoc.

Fourth Course

A Selection of 3 Regional Cheeses

3 Wines and 3 Winemakers

Pictures: Julien Teulier, Laurent Charrier, Jean-Marc Grussaute and Ed Assiss, and their Wines

Camin Larredya La Part Davan Jurancon Sec 2012

Jean-Marc Grussaute: The Grussautes have a small but remarkable vineyard (9 hectares) situated in the Chapelle de Rousse area of Jurançon. The word "Camin" used instead of Domaine is the local dialect for chemin or road.

The majority of the vineyard, planted by Jean-Marc’s father 40 years ago, is terraced and lies on steep and curved slopes that form an amphitheater. The vineyard is planted to 60% Petit Manseng and 37% Gros Manseng and 3% Petit Courbu. Jean-Marc Grussaute began estate bottling in 1988. He has farmed organically since 2007 with the first certified vintage being 2010. Jean-Marc names his wines after the vineyard parcels from which they come.

The Jurançon Sec which is called La Part Davan, blends two thirds Gros Manseng with Petit Manseng and a small quantity of Petit Courbu.. The wine undergoes a "maceration pellicullaire" before fermentation in stainless steel tanks and foudres. The wine then is kept "sur lie" for at least six months.

Picture: Jean-Marc Grussaute and Christian G.E. Schiller

Domaine du Pas Saint Martin Jurassique Saumur Blanc 2011

Domaine du Pas Saint Martin is set among troglodyte caves formed out of ancient fossilized marine life that covered the Saumur region 10 million years ago. During the Middle Ages these caves served the Protestants as secret places of worship.

Laurent Charrier and his mother run the domaine which is a certified organic farm. Laurent’s father was not interested in producing wine and thus in 1994 when Laurent took over the responsibility of the domaine, he picked up where his grandfather had left off. He immediately set out to acquire certification for organic farming which he received in 1997. The family vineyards are a bit spread out with small holdings in Anjou and Coteaux du Layon in addition to their primary vineyard in Saumur. The average age of the vines is 25 years with a good part being older than 35 years. Vinification is carried out in temperature controlled stainless steel vats.

Domaine du Cros Lo Sang del Pais Marcillac 2012

Winemaker Julien Teulier: Deliciously fruity red wine from Marcillac, first used to quench the thirst of pilgrims on their way to the shrine of Santiago di Compostella, and then miners from nearby coalfields. Made from the local fer servadou grape from a vineyard that was saved from extinction by a handful of dedicated growers in Southwest France.

Picture: Christian G.E. Schiller and Julien Teulier


Tanis Bark and Fresh Ginger Wafers

The Subrins continue full throttle ahead in their biodiversity projects, this Spring adding trees and hedges, shelters for insects and aiming to implement bee hives in the entirety of their vineyards. According to Florence Subrin Dodille "our goal is to aid and encourage the development of living organisms as a whole and maximize exchanges between species. We aim to develop our vines' energy and expression, achieve a very balanced harvest, healthy and expressive grapes and ultimately convey this through our wines."

Posh Digs for bugs at Crêt de Bine

Wine Traditions is excited to announce several new producers to our portfolio.

We are now offering selections from the Languedoc from Catherine Roche's two properties Mas d'Alezon in Faugeres and Domaine Clovallon in the Vallée de l'Orb, from Le Bouc a Trois Pattes in the Haute Vallée de l'Orb and from Thierry Forestier of Domaine Mont de Marie in Souvignargues in the eastern Coteaux de Languedoc.

In Beaujolais we welcome Domaine du Cret de Bine making wine in Sarcey the southern part of of the appellation and Domaine Foretal in the commune of Vauxrenard in the heart of Upper Beaujolais. And in neighboring Maconnais Domaine les Grands Crays in Viré-Clessé and Romuald Petit making Bourgogne Chardonnay in Saint-Vérand.

Find out more about these producers and their wines on their own pages on this site!

Meunier Specialists

When thinking of historical specialists of meunier, there are two prominent names that come to mind. The first is José Michel, who has been cultivating vines in the village of Moussy since 1952. Michel has been a longtime champion of the meunier grape, and in the past, his vintage wine was always made of pure meunier. In his cellars, I've tasted old examples going back to the 1940s and 1950s, and these can be extraordinarily fresh and lively, defying the notion that meunier champagnes require early drinking.

In the 1970s, Michel began to include some chardonnay in his vintage blends, in an effort to cultivate more overt finesse. This set the precedent for the wines of today: both his Spécial Club and vintage cuvées, for example, are always made from a blend of meunier and chardonnay. He stopped making a 100-percent meunier champagne for a number of years, but in the early 2000s, he created a new, non-vintage meunier cuvée that my friends and I like to think that we're at least partially responsible for.

My friend Brian and I used to visit Michel every year, and we would badger him incessantly about meunier. Brian would always ask, "Why don't you make a 100-percent meunier?" And Michel would just smile and say, "Oh, I used to," and then he'd pull out another old vintage champagne made entirely of meunier that we would invariably go nuts over. Every year it was the same. Finally, in 2005 I was in Bordeaux, and I saw Michel and his wife at VinExpo. He said to me, "Tell your friend I have a new wine for him." The next time we showed up, he presented us with his non-vintage Pinot Meunier, and this wine has since become one of the stars in his portfolio.

Peter Liem's latest article on Pinot Meunier Champagne

Of Champagne's three major grape varieties, pinot meunier, or simply meunier, as it is commonly called in the region, is clearly the underdog. It accounts for about a third of the region's plantings, yet in terms of perceived nobility, it ranks firmly below chardonnay and pinot noir. It's often planted in marginalized areas, due to its resistance to frost and its ability to produce in vineyards where chardonnay and pinot noir struggle. It is not permitted the designation of grand cru, even if it is grown exclusively in a grand cru village—because of this, in fact, there is very little meunier grown in grand cru vineyards. Many producers avoid using meunier in their vintage wines, due to its supposed inability to age, and in general, it's often viewed as a sort of rustic country cousin to the finer, more sophisticated varieties of chardonnay and pinot noir.

And yet, the last decade has seen an increased interest in meunier, with a growing acceptance of the variety among winemakers. There is no longer a sense of apology among producers when speaking about meunier, and its usefulness in a blend is now much more openly acknowledged. Even more intriguing, for us as consumers, is the marked increase in the number of champagnes made entirely out of meunier, offering us not only a better understanding of the variety, but also a view of how it performs in different terroirs.

A Distinctive Grape
Pinot meunier derives its name from the downy white fuzz found on its leaves: in French,meunier means "miller", and this white down makes the leaves appear as if they were dusted with flour. This is most noticeable in the spring, when the growth is just beginning; later in the season, the leaves can be just as green as those of pinot noir. However, the leaves are usually shaped quite differently, as demonstrated by Benoît Tarlant in the photo below: on the left is pinot noir, with its characteristically round leaf shape, while on the right is a meunier leaf, with deep indentations.

Another method of telling the two apart is by the shape of the grape clusters, although this can be less reliable, depending upon the individual plant. Pinot noir typically has triangular clusters, with square "shoulders", while meunier clusters are smaller and rounder. In the photo below, pinot noir is on the left, and meunier on the right.

Pinot noir and pinot meunier

While meunier can be found across the Champagne region, there are two areas where it has traditionally been prominent. The more famous of these is the Vallée de la Marne west of Epernay, where meunier represents the majority of plantings. Generally speaking, as one travels west from Epernay along the Marne River, the bedrock of chalk gradually sinks deeper below the surface, covered by an increasingly thicker layer of topsoils that can be composed of clays, marls, gravel or sand. Combined with the area's cool, frost-prone microclimates and persistent fog, this can create problems for chardonnay and pinot noir in certain parcels, with the latter in particular struggling to ripen.

Meunier, however, readily copes with these adversities. It thrives in clay soils and, since it buds late, it is better positioned to avoid the early spring frosts. When hit by frost, it is hardier and more resistant than either chardonnay or pinot noir are, and even if its buds are destroyed, meunier can generate a second crop of buds, regaining up to 70 percent of the original yield. This gives it a distinct advantage over other varieties, and despite the decline in plantings over recent years (in favor of pinot noir), it's likely that meunier is still the most suitable grape for many terroirs in the Vallée de la Marne.

The other primary area for meunier in Champagne is in the western portion of the Montagne de Reims, in the so-called Petite Montagne. This is an area that stretches from Gueux in the north to Sermiers in the south, on the western side of the D951, the main road that runs between Epernay and Reims. Some of this area has slowly been converted to pinot noir in recent years, but historically, much of this region was valued for its meunier, particularly the villages north of Écueil such as Sacy, Villedommange, Jouy-lès-Reims, Coulommes-la-Montagne, Vrigny and Gueux.

Here the soils are generally more overtly calcareous than those in the Vallée de la Marne, although they are also mixed with marls and sands, and can contain a high proportion of fossils. This results in different characters in the wines from the two regions: in the Petite Montagne, the meunier tends to be firmer and more structured, while the wines of the Vallée de la Marne are broader and more ample in build. This varies from one wine to another, depending upon individual parcels and producers, but in general, there are recognizable attributes between the two areas that can be discerned and differentiated.

Meunier can offer more forward and ample fruit flavors in its youth than pinot noir or chardonnay do, and for this reason it is most often used in non-vintage blends, to make the young wines more approachable. The specific flavors of the variety can be surprisingly diverse. There are often aromas of bread dough or baked apple, and these can be accompanied by red-fruit notes reminiscent of plums or cherries, while at other times the wines can be notably citrusy, with flavors of orange or grapefruit, sometimes even veering towards notes of tropical fruit in ripe examples.

It is generally accepted in Champagne that meunier matures earlier than the other varieties do, lacking the capacity for long aging, and many houses avoid using it in their vintage champagnes. However, there are notable examples to the contrary—the most frequently cited are undoubtedly the vintage wines of Krug, which possess mythical longevity despite having always included a significant proportion of meunier in their blends. There are even examples of 100-percent meunier champagne that have aged exceptionally well, although these are much more difficult to obtain.

Meunier Specialists
When thinking of historical specialists of meunier, there are two prominent names that come to mind. The first is José Michel, who has been cultivating vines in the village of Moussy since 1952. Michel has been a longtime champion of the meunier grape, and in the past, his vintage wine was always made of pure meunier. In his cellars, I've tasted old examples going back to the 1940s and 1950s, and these can be extraordinarily fresh and lively, defying the notion that meunier champagnes require early drinking.

In the 1970s, Michel began to include some chardonnay in his vintage blends, in an effort to cultivate more overt finesse. This set the precedent for the wines of today: both his Spécial Club and vintage cuvées, for example, are always made from a blend of meunier and chardonnay. He stopped making a 100-percent meunier champagne for a number of years, but in the early 2000s, he created a new, non-vintage meunier cuvée that my friends and I like to think that we're at least partially responsible for.

My friend Brian and I used to visit Michel every year, and we would badger him incessantly about meunier. Brian would always ask, "Why don't you make a 100-percent meunier?" And Michel would just smile and say, "Oh, I used to," and then he'd pull out another old vintage champagne made entirely of meunier that we would invariably go nuts over. Every year it was the same. Finally, in 2005 I was in Bordeaux, and I saw Michel and his wife at VinExpo. He said to me, "Tell your friend I have a new wine for him." The next time we showed up, he presented us with his non-vintage Pinot Meunier, a nd this wine has since become one of the stars in his portfolio.

Another traditional specialist in meunier was René Collard, across the river in Reuil, on the right bank of the Vallée de la Marne. Collard, who began making wine in 1943, was devoted to organic viticulture long before organic viticulture became fashionable, and his wines, all of which were fermented in barrel without malolactic, were a little controversial: either you loved their rich, chewy depth of flavor or you were put off by their rusticity and their lack of finesse. In his deep underground cellar, he had a tasting room that looked like nothing had been touched for fifty years, and he always had old vintages for sale at very kind prices. Like Michel, he occasionally added chardonnay to his blends, but there were plenty of vintage wines that were 100-percent meunier: the powerful 1990, the chewy 1976 and the burnished, golden 1969, for example, or even the spicy, complex 1985 rosé. Collard retired in 1995, and passed away in 2009. His grandson Olivier continues to produce champagne at his own estate in Villers-sous-Châtillon, Collard-Picard, but to my knowledge, he doesn't make a pure meunier champagne.

While José Michel and René Collard were the most renowned of the meunier specialists, there have certainly been other growers who made 100-percent meunier champagnes in the past, but who were smaller and less well-known. For example, in Festigny, in the Vallée du Flagot on the left bank of the Marne, Michel Loriot is highly regarded for his meunier today, and while he grows other grapes as well, he has two cuvées that are made entirely of meunier: a richly flavored non-vintage brut and a vintage-dated, single-vineyard Pinot Meunier Vieilles Vignes.

Historically, though, the family's estate was planted exclusively with meunier, and all of the wines made by Loriot's father and grandfather were pure meunier, since that's the only grape they had. "In the past," he says, "there was hardly any chardonnay planted here, because people were afraid of frost." Recently, Loriot opened a 1964 vintage champagne for me, made by his grandfather, Germain Loriot. At 49 years of age, it was still fresh and youthful, with a surprisingly pale color and an incredibly vibrant, energetic fragrance. Like Loriot's wines today, it possessed a fine balance between rich depth and subtle finesse, enlivened by a stony, saline minerality.

A Renewed Interest
Even as recently as the late-1990s, meunier remained a publicly marginalized grape. It accounted for over a third of the vineyard plantings in Champagne, yet many producers remained reluctant to talk about it, with some even denying that they used it in their blends. At the same time, there were a few growers who were becoming interested in seeing what meunier could do if it were given the proper attention.

In Oeuilly, on the left bank of the Vallée de la Marne, the Tarlant family has been growing vines since the seventeenth century. Meunier has long been a staple of this region, and in 1999, Benoît Tarlant and his father Jean-Mary selected a special parcel of meunier to bottle separately for the first time, under the label La Vigne d'Or. These are the oldest vines of the estate, planted in the vineyard of Pierre de Bellevue in 1947, and the wine was fermented in barrel and aged under cork rather than capsule.

As inspiration for this champagne, Benoît Tarlant cites the wines of René Collard, of whom he was a friend and great admirer. The Tarlants have continued to bottle this wine in later vintages, and have since released the 2002 and 2003, in addition to the inaugural vintage of 1999. La Vigne d'Or is a generous, amply flavored wine, but it's as expressive of place as it is of fruit, demonstrating the broad build and rich aromas typical of vineyards close to the river while also maintaining a taut, focused structure—this parcel is notably calcareous for the area, and this is reflected in the wine's lively minerality.

In an entirely different terroir, Jérôme Prévost also began to make a meunier champagne around this time, and since then, he has likely done more than anyone else to elevate the stature of this grape. Unlike the Tarlants, who bottled a pure meunier because they could, Prévost bottled meunier because he had to—it's the only variety planted in his two-hectare vineyard of Les Béguines in the village of Gueux.

Prévost had been working his vines since 1987, when he inherited the parcel from his grandmother, but he sold his grapes each year to the négoce. In 1998, his friend Anselme Selosse convinced him to begin bottling his own champagne, and he even offered to let Prévost use his facilities in Avize to do so, since Prévost had no cellars of his own. Prévost began producing small quantities of a single cuvée, vinified in 450- to 600-liter barrels with indigenous yeasts and bottled without fining, filtering or cold-stabilization.

The wine immediately attracted attention among champagne connoisseurs in the know, and soon it seemed that no avant-garde Parisian wine bar was complete without having Prévost on its list. For those who appreciate terroir-expressive, naturally-grown wines, Prévost's Les Béguines was something of a revelation, and together with growers such as David Léclapart, Bertrand Gautherot and Cédric Bouchard, Prévost represented a modern genre of Champagne producers who were doing something radically different and entirely new.

Les Béguines spends a relatively short amount of time on its lees, and thus does not qualify to be a vintage-dated champagne, although it always comes from a single year. It's a complex, intensely soil-driven wine, and one that demonstrates a great deal of finesse, with a noticeably finer texture than other meunier champagnes. It also needs several years of post-disgorgement age to show its best: at a recent tasting in New York City, the 2007 (disgorged in 2009) was just beginning to open up and reveal a broader range of aromas, and the 2006 (disgorged in 2008) was generous and inviting, still youthful but fully accessible. In contrast, the 2008, 2009 and 2010 were all significantly more closed, promising greatness yet holding much of their depth and complexity in reserve.

In 2007, Prévost made a rosé champagne for the first time, using a section of vines affected bycourt-noué to make red wine, which he blended into the regular version of Les Béguines. Called Fac-simile, this is a pungent, vinous rosé, with concentrated fruit flavors and a taut, rigid structure. Despite being based on the same material, it's a surprisingly different wine than theblanc version is, offering an alternate interpretation of Les Béguines meunier.

Today, there are a number of other growers who have begun bottling 100-percent meunier champagnes, grown in a variety of terroirs. In the Coteaux Sud d'Epernay, close to where José Michel has his vines, Laherte Frères makes a soil-expressive, vintage-dated cuvée called Les Vignes d'Autrefois, from vines in the vi llages of Chavot and Mancy that were planted between 1947 and 1964. The first release was from 2004, and Laherte has made it in every vintage since: it's a boldly fragrant wine, showing an old-vine depth and complexity, although it also reflects the chalky soils of the area in its racy structure and saline undertones.
Moving farther west along the Marne River, you'll find Christophe Mignon in the little hamlet of La Boulonnerie, just outside of Festigny. Mignon grows vines both in Festigny and in a village farther to the southwest, Le Breuil: he notes that the wines from Le Breuil are leaner, with a more pronounced structure, while the meunier in Festigny is rounder and fruitier. He typically blends wines from the two villages together, and while he grows a small amount of chardonnay and pinot noir, his focus is primarily on meunier, which accounts for 90 percent of his six-hectare estate. His non-vintage brut nature is pure meunier, and it's a vibrant, intensely soil-expressive wine, reflecting Mignon's dedication to quality viticulture. The vintage cuvée is also made entirely of meunier, largely from Le Breuil, and while it's rich and ripe, it demonstrates the same energy and intensity that the non-vintage does, adding more complexity and depth.

It's interesting to compare Mignon's wines with those of Jean Moutardier in Le Breuil, despite the differences in scale and philosophy between the two houses. Moutardier's wines are all grown in the immediate vicinity of Le Breuil, in order to retain a specificity of terroir, and since 2006, the house has been making a 100-percent meunier champagne called, appropriately enough, Pure Meunier. It's released as a brut nature, and it reflects the terroir character of Le Breuil in its sleek, focused shape and stony, earthy minerality.

Close to Festigny, in the direction of the river, Jérôme Dehours farms a 14-hectare estate based in the hamlet of Cerseuil, with vines also located in the neighboring villages of Mareuil-le-Port, Troissy and Oeuilly. Meunier accounts for 60 percent of his plantings, forming the backbone of most of his cuvées, but he also produces several individual bottlings of meunier that are well worth seeking out. From the vineyard of Les Genevraux in Troissy, planted in 1979, Dehours makes small quantities of a vintage-dated, single-vineyard champagne. The deep tuffeau soils here are mixed with sandy clay and plenty of small stones, and the wine that they produce is energetic and tense, with pronounced mineral aromas.

Just 150 meters away from Les Genevraux, Dehours also owns a parcel of 50-year-old meunier vines in the lieux-dit of La Croix Joly, a slightly warmer vineyard that's more exposed to the afternoon sun. It also lies on clay and tuffeau, with very little calcareous matter, and the wines here tend to be more overtly fruity than those of Les Genevraux, with a rounder body and richer depth. Dehours has released one vintage of La Croix Joly, the 2005, which was bottled exclusively in magnum. He has since decided to convert this parcel to the production of red wine, which is potentially even more interesting, and certainly more unusual: the first release of La Croix Joly Coteaux Champenois is the 2008.

In addition to these two single-vineyard wines, Dehours also bottles another champagne called Blanc de Meunier, blended from various parcels of old vines across the estate. The first vintage of this cuvée is the 2007, and like the single-vineyard champagnes, this is vinified entirely in barrel and dosed very low (3 g/l, in this case). It's a less demanding wine than the single-vineyard champagnes are, focusing more on varietal notes of apple, apricot and citrus peel rather than the intense minerality found in the other two.

In this same vicinity, and from similar terroir, the Bérèche family has also begun bottling a single-vineyard champagne from pure meunier, called Vallée de la Marne Rive Gauche. The north-facing vineyard of Les Misy lies on calcareous clay soils in Port-à-Binson, near Mareuil-le-Port, and Bérèche's vines here were planted in 1969. The wine is fermented entirely in barrel with indigenous yeasts and without malolactic, and it's aged on cork rather than capsule for the second fermentation. All of this results in a vividly complex and piercingly mineral-expressive champagne, and it's one of the finest examples of meunier in Champagne.

On the other side of the Marne river, Franck Pascal has been steadily gaining a reputation for his wines, most of which are heavily based on meunier. Pascal is a staunch advocate of biodynamic farming, and his vineyards in and around the village of Baslieux-sur-Châtillon have been entirely biodynamic since 2001. He typically blends his meunier with a smaller proportion of chardonnay and pinot noir, but in 2003, he made a pure meunier champagne for the first time, from a single parcel of old vines that resisted the heat of the vintage particularly well. This was called Cuvée Emeric, named for Pascal's youngest son, and 2003 is the only vintage in which it was made. However, Pascal created a new vintage cuvée in 2004 called Harmonie, which he intends to produce as a blanc de noirs: the 2004 was a blend of both pinot noir and meunier, but the 2005 was made entirely of meunier.

In the neighboring village of Cuisles, Cédric Moussé has begun making his Spécial Club champagne exclusively from meunier, the first such example in the history of the Club Trésors de Champagne. The Moussé family has been cultivating vines in the Vallée de la Marne since 1750, and Cédric is the fourth generation of his family to produce estate-bottled champagne. He joined the Club in 2005, and began making Spécial Club in that vintage: it's a wine of pronounced minerality, its stony undertones contrasting the broader and more overtly clay-driven characters of many of the meuniers found on the opposite bank of the river.

Virtually all of the most prominent Vallée de la Marne producers are found in the area between Epernay and Dormans, which is much more heralded for its wines than are the locations farther to the west, in the département of the Aisne. Nevertheless, in Crouttes-sur-Marne, in the far west of the Champagne appellation, Françoise Bedel makes densely-flavored, biodynamically-grown champagnes that have gained a steady following among fans of organic wine. About four-fifths of Bedel's 8.4 hectares of vines are planted with meunier, but like Pascal, she typically blends this with chardonnay and pinot noir. Bedel makes two terroir-specific champagnes: Dis, Vin Secret comes from limestone parcels, while Entre Ciel et Terre is grown on argilo-calcaire. Both wines are always heavily meunier-based, but the 2002 Entre Ciel et Terre was made entirely from meunier, and it was excellent, with a lively depth of flavor and an intensely soil-driven character.

In the Petite Montagne, meunier's other ancestral homeland in Champagne, the variety remains an important part of production, forming the base of blends for growers such as L. Aubry Fils in Jouy-lès-Reims, Roger Coulon in Vrigny, or Emmanuel Brochet in Vi llers-aux-Noeuds. Yet there have been few 100-percent meunier champagnes made in this area, and none of significance until Jérôme Prévost began making Les Béguines.

In fact, other than Les Béguines, the only widely-known example of pure meunier from the Petite Montagne is Les Vignes de Vrigny, by Egly-Ouriet. In 2000, Francis Egly expanded his estate with the acquisition of vineyards inherited through his wife's family. This included two hectares of 40-year-old meunier vines in Vrigny, and rather than blending this fruit into his existing wines, Egly used them to create a separate cuvée. While Les Vignes de Vrigny is recognizably an Egly wine, it differs significantly in character from his other cuvées, as a result of its varietal makeup and its vinification exclusively in stainless steel tanks. It's a more overtly oxidative wine than Prévost's is, with a broad, spicy fragrance and a savory minerality.

Just to the north of the Petite Montagne, in the Massif de St-Thierry, Alexandre Chartogne ofChartogne-Taillet is gaining a cult following for his new single-vineyard meunier, made from 50-year-old ungrafted vines in the vineyard of Les Barres. Champagnes made from ungrafted vines are rare, since phylloxera thrives in calcareous soils—in Les Barres, however, the topsoils are very sandy, preventing phylloxera from spreading.

Chartogne first bottled Les Barres in 2006, and has continued to make it in each vintage since. As with the meuniers of the Petite Montagne, Les Barres is more overtly chalky and more linear in build than its counterparts in the Vallée de la Marne, reflecting the differences in both soil type and climate between the two areas. It's uncommonly complex as well, not just for meunier, but for any champagne, and its intensity of terroir expression is profound.

Meunier champagnes can be found in other areas of the appellation as well. In Cumières, a village better known for pinot noir, Vincent Laval of Georges Laval had a parcel of very old meunier vines that he replanted at the end of 2006, and from their final harvest, he bottled a rich, vividly expressive champagne called Les Meuniers de la Butte. It's rather difficult to obtain as only 800 bottles were made, but it's well worth a search.

Gilles Dumangin of J. Dumangin Fils recently released a new series of champagnes called the Trio des Ancêtres, and one of these, named for his great-grandfather Achille, is made entirely from meunier. The inaugural vintage was 2000, and it was aged for an unusually long time: one year in barrique and nine years on the lees before disgorgement. In Epernay, Janisson-Baradonhas also recently created a new trio of champagnes, with each being a single-vineyard, single-varietal wine. The meunier comes from an Epernay vineyard called Chemin des Conges, planted in 1964 and 1965, and it's a boldly assertive wine, its aromas of red fruit feeling concentrated and tense.

Even in the Aube, where meunier is not a widely planted grape, at least one example of a pure meunier champagne can be found: in 2009, Dosnon & Lepage bottled one for the first time, made from grapes grown in the sandy soils of Tranne, in the Bar-sur-Aube. The wine hasn't been released for sale yet, but early tastings have shown it to be fragrant and fruity, with the voluptuous depth typical of Aube champagnes.

The wines mentioned above do not by any means constitute a comprehensive list of 100-percent meunier champagnes, and you may encounter examples from producers such as Arlaux, Baron Fuenté, Gérard Loriot or Denis Salomon, among others. Today we're seeing more and more 100-percent meunier cuvées appearing on the market, and of course meunier continues to play an important role in blends across the region. What is significant and exciting is that there is a growing and genuine interest in meunier among champagne producers, with an increasing number of people acknowledging that it can create fine wines if treated with care, and it's likely that we're only beginning to see the potential of this underrated variety.

February 2013

Florence Subrin's updates on this years vintage conditions in the south of Beaujolais

"Here, after a warm spring, frost came - we are so far not very sure about it's impact on the coming harvest. We keep on resisting by using various techniques. Here, pictures of this morning's battle. Another technique we are using is placing a sort of "braseros" between rows using fire to temper the atmosphere all along the night... " (April 15th)

Nouaison (Berry-Set)

"........the current situation in our vineyard. We have avoided storms and hails so far whereas our region has been impacted now for the second time in two weeks...Please keep fingers crossed for us! Grapes are growing, please see this morning's picture. We expect the harvest to start mid-September. " (July 10th)

Region: Beaujolais

Our exploration of French vineyards has often been guided by the study of soils and it was while investigating the wines of Côtes du Forez and Côte Roannaise in the Auvergne that I realized the vineyards of the Cru Beaujolais covered an area that is an extension of the same Massif Central. Our first visit to this geological outgrowth focused on the northern most crus of Julienas and Saint Amour. It was apparent from the start, by simply taking in the idyllic landscape and observing the small gnarly trunks, densely planted and “back-breakingly” low to the ground, that this region could produce some special wines...

Beaujolais takes its name from the region’s early capital and strategically placed town of Beaujeu. The first official record of vineyards in Beaujolais dates from 957 when the Seigneur of Beaujeu purchased vineyards in Morgon. It is more than likely, however, that with the important Roman metropolis of Lyons so close by, the Romans had planted vineyards in Beaujolais long before. Until recently, the red wines of Beaujolais were divided into four classifications: Beaujolais, Beaujolais-Villages, Cru Beaujolais, and Beaujolais Nouveau, with Gamay being the only authorized grape. In 2011 a new AOC was created called Coteaux Bourguignons which includes vineyards in both Burgundy and Beaujolais and among other things, authorizes Pinot Noir to be grown in Beaujolais. There is also a small production of white wine which is classified as Beaujolais/Beaujolais Villages and made with Chardonnay or as Coteaux Bourguignons which permits a small percentage of other varieties to be blended with Chardonnay.

Beaujolais wines offer a unique combination of characteristics. Generally, the wines are very satisfying, enticingly aromatic and fruity with soft tannins and enough acidity to leave the palate refreshed. In contrast to their northern neighbor, Burgundy, Beaujolais wines are earthy rather than ephemeral. Like the Pinot Noir in Burgundy, the Gamay variety is intriguingly transparent as it expresses itself across the many Beaujolais terroirs. The key variables are much the same as those in Burgundy: soil composition, elevation, slope of the vineyard, and exposition. The style of winemaking reflects the vinification options of carbonic maceration, semi-carbonic and “classic”. Equally important is the quality of extraction as influenced by the length of maceration and the temperature of fermentation. And then there is the choice between selected and indigenous yeast and the quantity of SO2 added. The native of Beaujolais, Jules Chauvet, is credited with igniting the movement known now as “natural” wine. The ideas were practiced by a small group of his colleagues and have significantly influenced the younger generation of Beaujolais winemakers.

When we began importing Beaujolais in 2001, the marketplace was dominated by Georges DuBoeuf and other negociants and wines from independent producers were difficult to find. The last two decades has spawned a new generation of wine producers who sense the remarkable potential of their terroirs and are willing to do the hard work of farming the land, producing their wine and finding a clientele. In the U.S., the wines of Beaujolais have been too frequently associated with Beaujolais Nouveau. In contrast, our portfolio celebrates the variety of expression in Beaujolais and dispels the perception that all Beaujolais sing the same song. Finally, the wines of Beaujolais are remarkably versatile in terms of their ability to be paired with food; something long understood in Lyons where Beaujolais perfectly pairs with coq au vin, poached eggs and lardon, pâte and cornichon, grilled or cured sausages, steak and potatoes. Beaujolais and “frites” – now that’s some comfort.