62% grenache blanc, 38% roussanne
luh see-gar blanc
Drinkable upon release (Feb. 2014), 8-12 years ageability
2011 Le Cigare Blanc Réserve (en bonbonne)
February 2014 DEWN club release
Only 10 bottles left!
$54.00 per bottle / $583.20 per case
$45.90 per bottle / $518.40 per case (Members)
This wine has been bottled without filtration and therefore may be partly cloudy with an occasional chance of precipitation.
Similar to the ’11 Cigare Blanc Normale, there is a haunting scent of peach (or is it plum?) skin, and wet stone. There’s a quality to the nose that I can only describe as very continental, indeed “Eastern European” if you can follow me there. This wine is a spiritual relation (not a real one) to Furmint or perhaps Hárslevalü? When you taste the wine you find as much the stone of this mysterious fruit as the musky skin. The profound level of yeast autolysis adds a certain saltiness/savoriness to the wine that makes your mouth salivate, but also, non-trivially, creates the wonderful continuo to the diverse elements. This is a most complete wine that I predict will retain its integrity for years and years. Benefits greatly from decanting.
The wine derives entirely from the Beeswax Vineyard, located at the mouth of the Arroyo Seco, and is farmed biodynamically and produced according to biodynamic specifications (very easy on the extraneous additions).
In the interest of maintaining a rich, mouth-filling texture, this wine was bottled without filtration. Now, for a little chemistry: because the retained particulates and colloids scavenge oxygen, it takes some time (just minutes) for the liquid to become saturated with oxygen and release its sublime aromas to an appreciative universe. You are therefore advised to just keep your pants on (for now). While waiting for the wine to open, you can spend a moment reflecting on the process that engendered this magical elixir. Grenache blanc and Roussanne from the brilliantly situated Beeswax Vineyard in the Arroyo Seco, were co-fermented in stainless steel, allowed to undergo malolactic fermentation, at the completion of which, were sulfited and racked to carboys with all or most of their fine lees, where they were anaerobically stirred on a more or less monthly basis. OK, we’re ready to go now.
Food Pairing Notes
Parmesan souffle, shiitake mushrooms sautéed in butter, potato gnocchi with light lemon cream sauce.