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LITTLEWINE Club February 2021

"ROOTS" EDITION

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#1 Smith-Chapel Aligoté 2019

By Domaine Chapel | Mâcon (France) £21

Read their story & travel to their vineyards in the Beaujolais via drone by clicking the link below

What's it Like?

We love the balance in this wine. On one side, there's this clean, salty, mineral tang, but after a little while in the glass, there's a plush side to this, too. It's like one of those fancy deserts which plays with the combination of sweet and savoury flavours — peach sorbet with a sprig of rosemary and a dash of sea salt perhaps?

Where's in it?

Winemakers Michele & David have long been fans of Aligoté - the grape variety too often considered to be the underdog of Burgundy. Being just down the road from some of the great limestone terroirs it grows on, they are able to buy some organic fruit from a domaine in Mâcon to make their own expression. At the same time, they're financially supporting this young grower. Win win!

How's it Made?

This is very simple winemaking to allow the fruit to speak for itself. The grapes were whole bunch pressed, after which the juice was left to ferment naturally in stainless steel, in which it also aged for ten months. A sprinkle of sulphites (20ppm) were added when the wine was racked just before bottling; none beforehand.

Domaine Chapel
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#2 Wasenhaus Spätburgunder 2018

By Wasenhaus | Baden (Germany) £32

Read their story by clicking the link below

What's it Like?

Is there any other variety capable of quite as romantic a scent as Pinot Noir? We don't think so; and this wine encapsulates its beauty. This wine combines the slightly sour cherry skin and moss profile of cooler climate Pinot with that heady combination of peonies, which the inclusion of stems contributes. We can't get enough.

What's in it?

This is Pinot Noir grown on German soils, aka Spätburgunder. As the duo cut their teeth in Burgundy, they know Pinot differs enormously, hence they label this by its German name. This fruit comes from three vineyards, all on loess soils & biodynamically farmed. The majority comes from the Kaiserstuhl, with the two sites located just south of Staufen, on the foothills of the Black Forest.

How's it Made?

2/3 of the fruit was destemmed, fermenting naturally in a large open-top oak vat. 1/3 was left whole cluster (from a vineyard which produces particularly lovely bunches) in stainless steel. Maceration took place for 15 and 19 days respectively. A very small amount of sulphites were added after one year in barrel (10ppm), and a tiny bit extra at bottling (20ppm). Unfined and unfiltered.

Wasenhaus

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