Pigeon & Friends: Cellar Sale 6th Round 6 Packs

Bundle #1: Super Sippable Sipper Pack (42 for sale) $125  

Ok, we ran out of clever names for the sipper pack this week. We’ll get our creative juices flowing and have some cheeky by next week. Names and jokes aside, this week the 6-pack is featuring 2 wines from the Loire Valley of France, 2 wines from Austria that are not Riesling or Grüner, a killer Sangiovese from Tuscany, and a Rosé made right here in Portland. Super Sippable Sippers.

Muscadet, Les Houx, Jo Landron, 2017, Loire (FR)                          
Landron has been one of the most influential figures in the Muscadet region in recent decades, and not for his amazing moustache (it’s worth googling). He has helped usher in a new era of quality and people around the world are beginning to take notice.  This crisp white has tart yellow fruit and great mineral character…perfect seafood! 

Sauvignon Blanc, Fosilni Berg, Domaine Ciringa, 2017, Styria (AT)             
Domaine Ciringa is located in the southern part of Austria very close to the Slovenian border…so close in fact that they also own vineyards on the Slovenian side.  Sauvignon blanc thrives in these areas where the climate is cool and the soils are comprised of limestone and fossilized shells. Fosilni Berg translates to fossil mountain. This Sauvignon has classic grapefruit notes and is also a little tropical, with a racy stony finish.  

Gamay Rosé, Bow and Arrow Wines, 2019, Willamette Valley  (US)                               
Bow and Arrow is an urban winery – possibly the closest winery to us here at Le Pigeon/Canard – in Portland that takes its cues from the Loire Valley.  This gamay rosé is actually their smallest production wine, they only make it in years when the weather is ideal for quality rose production.  Fermented and aged in stainless steel and bursting with bright berry and orchard fruits.  

Amjou Rouge, l’Anjouée, Domaine Ogereau, 2018, Loire Valley (FR )           
Emmanuel Ogereau is barely 30 years old and is already crafting some of the most exciting dry whites and red wines in the Anjou area.  This red is a blend of 70% Cabernet franc, 15% Grolleau Noir and 15% Pineau d’ Aunis.  The latter 2 grapes are fermented using “carbonic” methods which adds fruity notes to contrast the earthy and peppery Cabernet Franc.  This is our favorite wine for grilling right now.  

Pinot Noir, Johanneshof Reinisch, 2017, Thermenregion (AT)       Blaufränkisch is somewhat escoteric around Many are surprised to find out that that there is a pretty good amount of Pinot Noir cultivated in Austria (it was first brought there by Cistercian monks in the 1100s, which is a Burgundian connection in effect).  This wine hails from the Thermenregion which is a little south of the city of Vienna.  It has medium body, plenty of acidity and silky texture…everything you want out of Pinot Noir.  

Toscana Rosso (Sangiovese), Montenidoli, 2016, Tuscany (IT)       Montenidoli is located near the village of San Gimignano famous for its many towers built hundreds of years ago by wealthy spice traders. This sangiovese is planted on 300 million year old Triassic soils and has all the hallmarks of a traditional Tuscan red.  High in acid, earthy, with tart red cherry fruit.  It totally transforms when paired with food. Anything with herbs and/or tomatoes will pair well. 

Bundle #2: Le Grand Dîner  (6 for sale $450)                                         
This is the first week of Bird Boxes. Perhaps some of you reading this already have one on order. That kinds of got us inspired to put a 6 pack of wines together that we thought would make a great progression for a meal. It is not meant for the Bird Box per se, as the number courses do not match up, rather it just got us geeking out about how you build a progression of wines. Any of these would be great on their own, and with social distancing you might not have enough people in your house to drink all of these in one meal anyhow, but for now we can look forward to when those days return and drink a fine bottle with those thoughts in mind.

Extra Brut, ‘Resonance’ Blanc de Noirs, Marie Courtin, 2014, Champagne                               
Duncan Arnot Meyers and Nathan Lee The southern Champagne growing region known as the Aube was always overlooked by the large houses but recent decades a small set of growers has emerged at the forefront of experimentation.  Dominique Moreau (who named her winery after her Grandmother) bottles her Champagne as single vineyard, single vintage, and single variety with zero-dosage. These are a true study in expression of site and vintage. The “Resonance” cuvee is 100% pinot noir from 35-year-old vines.   Hints of apple, stone, and white flowers. Nervy and electric. Always start with bubbles!

Chablis, 1er Cru Butteaux, Domaine Louis Michel, 2016, Burgundy                                    
Louis Michel’s wines are the archetype for crisp, bright Chablis.  He only vinifies in stainless steel to retain freshness, and in order to express each vineyard site in the most transparent way possible. Butteaux is located on the western side of the Serein river and has ideal South/Southeastern exposure.  The soil is comprised of Kimmeridgian limestone famous to the region as well as white and blue clays, the vines are 40+ years old.  Perhaps with some chilled seafood to start the meal. 

Savennières, Clos de la Coulée de Serrant, Nicolas Joly, 2001, Loire Valley                                 
The Coulee de Serrant vineyard has been continuously farmed since the 1100s.  In the early 1980s Nicolas Joly gave up his career as an investment banker took over his family’s winery.  He was always skeptical about conventional farming but within a few years he had fully taken the plunge into biodynamics.  He has become the most famous and outspoken advocate for the benefits of biodynamic farming.  His Savennières, produced from Chenin Blanc, are always completely unique and singular experience.  It is simultaneously fresh and oxidative and the aromas and flavors will evolve and change in unbelievable ways as the wine takes on air.  Definitely decant this before the meal gets started, so it’s ready for its moment. 

Morey-Saint-Denis, 1er Cru Aux Cheseaux, Domaine Arlaud, 2015, Burgundy                                   
Domaine Arlaud was founded in 1949 but the quality has really skyrocketed in the last 20 years under the direction of Cyprien Arlaud.  They are now certified biodynamic farmers and rigorously sort the fruit as it arrives at the winery, so that only the most pristine berries are used to make their wine. The wines are very gently destemmed so that there is partial “whole berry” fermentation which gives a lifted character to the fruit. This vineyard is in the northern part of Morey Saint Denis and borders the grand cru vineyard of Charmes-Chambertin in Gervrey.  2015 was an excellent vintage that is beginning to show well but will surely hold for a decade and beyond.  Duck, Pigeon, Squab……..game bird pairing roulette, except you can’t lose.

Châteauneuf-du-Pape, Domaine Olivier Hillaire, 2012, S. Rhône Valley                                    
Grenache makes up 85% of this blend (along with 10% Syrah and 5% Mouvedre) which Hillaire chooses to de-stem, this brings more polish to the finished wine.  These vines are head-trained with no trellising and are very close to the ground in order to retain as much water as possible in the warn Southern Rhone climate.   The wine is aged in large 50hl (big-ass) oak barrels that allow the wine to slowly mature and develop complexity without the flavors of new oak. This is going to be great for the roasted hunk of something, and as sits in the glass and opens up it will soften enough to finish the bottle with a hunk of Comté or Beaufort cheese.

Quarts de Chaumes, Les Zerzilles, Domaine Patrick Baudouin, 2014, Loire Valley       
Quartes de Chaumes is a tiny appellation. It is only 30 hectares-on the northern banks of the Loire river.  Sweet wines are the specialty of the region, but the conditions for botyritis or “noble rot” do not occur every year.  Although the wines are high in sugar the bracing acidity of Chenin Blanc creates tension and balance.  Patrick Baudouin is able to masterfully coax aromas out of the grapes like few others are capable.  This bottling comes from a 3-acre parcel planted in 1970 on very thin shale and sandstone with southeastern exposure.  Very little of this wine makes it to the United States and it is the perfect finish to a special-occasion meal. This is Andy’s favorite dessert wine, full stop. The layers of texture and flavor are limitless, and the finish goes on and on and on and on…..