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Hi <<First Name>>
Welcome to the Virtuous Vine Newsletter. Here, you will find some news about our current commercial activity, some food for thought, and other little drops in the ocean to help wash it all down.

Santé!
Charlie
THE VIRTUOUS VINE NEWSLETTER - FEBRUARY 2016 
Freshly Squeezed Jousset 
[VIRTUOUS VINE NEWS]
 La vie en rose
The 2 best sellers for Virtuous Vine in January were:
  • Domaine Jousset – Exile Rose Pet-Nat
  • Domaine de l’Ausseil – P’tit Piaf Rose (magnums and bottles)
We are proud to see these great pink drinks in some top Sydney locations, including 10 William St, Momofuku Seiobo, Ester and Master Dining. Cool!
 
Our first allocation of Domaine Jousset’s Exile Rose Pet-Nat has just sold out. But the good news is that there is a new batch on the way, available in less than 2 weeks!
 
And with it comes a fresh squeeze of Domaine Jousset’s white Pet-Nat (made from delicious Chenin Blanc) called “Bubulle”. Bootleg bottles of Bubulle 2014, and even the recently disgorged Bubulle 2008, were featured at Rootstock. Yes, Pet-Nat can age!!!
 
Bubulle is sure to keep summer endless, so get on board!
 
We will be showing the full range of Domaine Jousset’s dry, semi-dry and sparkling Chenin Blanc and Exile during February. Please contact us for orders or enquiries or a meeting.
by Charlie Simpson 

[THE THINK YOU HAVE WHEN YOU'RE NOT HAVING A DRINK]
 Pet-Nat  

Perhaps you have never heard of “Pétillant Naturel”, or “Pet-Nat” as it’s known on the street. Well not for long, because people are starting to get really excited about it. Or perhaps you have heard of it under another of its aliases, such as “Ancestral Method” or “Natural Sparkling Wine". Or perhaps you already drink it by the litre, but it just still isn’t quite clear what the difference is compared to other sparkling wines… Well, even some winemakers appear to have the same troubles – check this video out.

WHAT IS A PET NAT?
Well, even some winemakers appear to have the same troubles...
Check this video out.

There are broadly 3 different ways of making sparkling wine, each creating different possibilities. So what’s in a name? And more importantly, what’s in your glass of bubbles!? Well here’s the cheat sheet, to keep you bubbling along.

READ MORE
by Charlie Simpson 

[PORTRAIT]
 Lise & Bertrand Jousset
 Montlouis-sur-Loire 

Lise and Bertrand have been Winegrowers in the golden centre of France’s Loire Valley since 2004. Their vineyards are in Monlouis-sur-Loire, the spiritual home of Chenin Blanc, across the river from Vouvray. Bertrand left an army career and Lise left her life as a sommelier, to find their common ground and true love, Chenin Blanc!
 
They own and work 28 tiny different vineyard plots, totaling only 11ha, with differing expositions and terroirs (clay and limestone, sand and flint, fossils and ancient crustacea). The domaine produces a single vineyard wine from what must be one of the world’s greatest Chenin Blanc vineyards “Le Clos aux Renards”.
 
According to the Jousset philosophy, great wine is made only in the vineyard, through artisanal and organic practices with biodynamic insights, and rigorous sorting at harvest. Once they have achieved the considerable task of growing perfect fruit containing the essence of the place where it is grown, work in the cellar is reduced to merely patient observation and a guiding hand. Yet their natural wine philosophy is one of absolute rigour; Jousset wines must be clean, pure, vibrant, and tightly strung like a wire.
 
Wines are vinified with zero oenological interventions, simply very low doses of SO2 before bottling, if required. There are no pumps in their cellar, only the force of gravity, thus the delicate juice is preserved from being thrashed around or oxidised. Wines are fermented and aged in mostly old oak for 8 months (or longer for the single vineyard wines).
 
These are classy wines of great depth, precision and flavour persistence, which always retain a hint of bitterness, saltiness, and salivating acidity, perfect for fine food.

 
by Charlie Simpson 

By George! Should we disgorge? 
Note – disgorging is the process of expelling dead yeast (lees) from a bottle-fermented sparkling wine. Disgorging results in a limpid wine. To not do so results in a cloudy wine.

To disgorge or not to disgorge, that is the question. 

READ MORE
by Charlie Simpson 

[PARDON MY FRENCH]
"Péter" 
Word of ze month "Péter" (sounds like Pét-Nat)

Meaning:
To explode, detonate, or to break, shatter, or (colloquially) to emit intestinal gas

Other uses:
Péter le feu - to be very energetic, in form
Péter les plombs - to loose one’s cool (or one’s marbles)
Faire péter les canons - to declare aperitif open!
Pété de thunes - to have a very comfortable budget.

 
by Pierrick Jégu / Photos Eric Frénot

[WHAT'S GOING ON]
 Seen in 180°C Magazine

A very in-depth and beautiful bi-annual publication in France:

"Among the small group of winemakers who are awakening Montlouis, Lise and Bertrand Jousset play their role completely. Their voices are clear, and their wines speak for themselves.
And to those who still believe that the organic approach amounts to twiddling your thumbs, watching the wine make itself, this couple sends a message of absolute rigour.
"

READ MORE

LIQUOR ACT 2007 - IT IS AGAINST THE LAW TO SELL OR SUPPLY ALCOHOL TO, OR TO OBTAIN ALCOHOL ON BEHALF OF, A PERSON UNDER THE AGE OF 18 YEARS. LIQUOR LICENSE LIQW880014425

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