![]() Stephan Thibault makes only 2,000 cases of wine a year. Stephan’s goal throughout is for his healthy, alive grapes to end up bottled as healthy, alive, wine - an expression of his beloved adopted home. The final sulfite levels are only 43 mg/L. The wines are aged 6 months, before being lightly filtered. Once in the winery, fermentation is allowed to take place with native yeasts, with 8 days of maceration. This rigorous work is all for the purposes of filling his barrels with ‘healthy, alive grapes’. All care for his 3.5 Ha plot is done by hand, using organic practices and elements of biodynamic principles. Bacchus Wine and Spirits-Wine, Liquor and Beer Store, expensive wine, Harlan, Colgin, Bryant Family, La Las, Salon, Krug, Cakebread, Shafer, Joseph Phelps. ![]() Stephan himself is involved in every step at his small Estate by hand - from farming, to harvest, to winemaking, to bottling. ![]() They support each other with shared knowledge, labor and equipment. Stephan is part of a tight knit, dynamic community of winemakers in the village who also work organically. The clay-limestone soils are ideal for both red and white grapes. He continued his education in Anjou, with several winemakers who specialized in organic farming.įinally, an opportunity arose to work a small plot in the village of Le Puy-Notre Dame. Stephan fell in love with growing and vinifying grapes under, as he describes it, ‘The burning sun and rough soil’ of the Rhone Valley. Stephan Thibault is one of a new generation of young winemakers rolling up their sleeves and returning to the traditions of small production, hand-crafted wines. Fermentation in indigenous yeasts Fermentation in whole bunches. The wines are refreshing, they can be drunk as an aperitif before dinner or with a meal."ġ00% Pinot Noir from Monterrey, 50% fermented in tank, 50% fermented in neutral oak and aged for 10 months in large neutral oak.Manual harvest. “People want ripe fruit and a clean taste that’s not too oaky or tannic,” he says. Gordon has kept to his original promise that wines with the Bacchus label will always be affordable and delicious. The current sources have provided high-quality fruit at a fair price year after year. Today, all the wines are sourced from top producers who don’t want to be named because they also sell in the market. The first Chardonnay vintage was 1992, released in 1994. Producers such as Caymus, Lewis Cellars, and Miner Family provided grapes and helped with the winemaking for the early cuvées. wines at a fraction of the cost.David Gordon, longtime Wine Director at Tribeca Grill, created this label by utilizing. In the beginning, Gordon sourced the wines from his friends in Napa and Sonoma. Ocean Wine & Spirits is directly on E Las Olas Blvd only 2 blocks from the Sand of Ft Lauderdale Beach. At the time, there were very few non-French somms working in the city and the British-born Court of Master Sommeliers was in its infancy. Gordon, who is self-taught, began learning about wine in the 1980s just as Kevin Zraly was beginning to educate America on the world of wine. The restaurant opened in 1990 by restaurateur Drew Nieporent and actor Robert DeNiro. The Bacchus label was created by David Gordon, one of New York’s first recognized sommeliers, and the person responsible for the Wine Spectator Grand Award-winning wine list at Manhattan’s famed Tribeca Grill restaurant.
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