Louis Dressner Selections - Wine Importer

New Visit: Causse Marines in Vieux!

To many, Causse Marines is an enigma. Why do they have clown noses on their labels? Why have do you literally know NONE of the grapes they work with? Why do they hate badgers?

Well, let's start off by answering the badger question. Badger translates to blaireau in French, which is slang for, well, an asshole. France also has this rather ridiculous, and very obligatory law that forces every bottle of alcohol to sport a barred out pregnant woman in an effort to instruct them to not drink during those nine months.

With no accompanying text and often less than half an inch in size (proving the pregnant stomach very hard to spot), there is a long running joke amongst vignerons that the logo basically looks like the government telling us that women are not allowed to drink. Highlighting this absurdity, Maisons Brûlées recently spoofed this with their Dernier Née cuvée, making the barred out pregnant woman the actual label.

Virginie Maignien and Patrice Lescarret, proprietors of Causse Marines, don't like assholes or the stupid barred pregnant lady logo, so they created their own logo: a barred blaireau, aka badger, aka asshole.

Sorry assholes: this wine's not for you...

Anyhow, if you want the details on the history of the estate, I recommend reading Causse Marines' profile and Virginie's in-depth interview. In this recap we'll be focusing on the vines. And dog pics.

On a hot July day, we set off to visit the entirety of Causse Marine's holdings.

Today, the vines are all within walking distance of the house. But when Patrice bought the farm in 1993, he had 10h spread all over the place.

"For years, I was playing monopoly, buying pieces of land I didn't want to later exchange with ones I did."

The first parcel we visited is a mix of Mauzac planted in 1928 and Muscadelle planted in 1932.

A large part of this plot is being torn out to replant Mauzac in massale.

Further down, we spotted some Mauzac from the 50's as well as old Prunelard.

Right around here, Patrice recently replanted some Verdanel, yet another indigenous grape no one has ever heard of.

"Before re-planting, Plageoles was the only one to have any!"

Causse Marine's soils are all clay and limestone, though different parts vary in their amount of limestone and rock, which at times can get very chunky.

We visited a lot of vineyards along the way, some of which weren't photographed. Amongst them, old vine Duras that produces Rasdu or Du rat des Paquerettes, Petit Manseng planted in 98, Chenin Blanc planted from Mark Angeli and Huet's massale trimmings (specifically from the Le Bourg parcel), an isolated clos of low yielding Muscadelle that are great for noble rot and, last but not least:

At 0.8 h of Ondenc, you are now laying eyes on the biggest Ondenc parcel IN THE WORLD. If you've never heard of Ondenc, and who can blame you, check out all the synonyms for the grape: Austenq, Béquin, Bergeracois, Blanc de Gaillac, Blanc Select, Blanc Selection Carrière, Blanquette, Blanquette Sucrée, Chaloche, Chalosse, Cu de Brecherou, Doudant Blanc, Doundent, Dourec, Dourech, Fronsadais, Gaillac, Irvine's White, Mauzac, Œil de Tour, Ondain, Ondainc, Ondent, Ondin, Oundenc, Oundenq, Oustenc, Oustenq, Oustenque, Piquepout de Moissac, Plant de Gaillac, Prendiou, Prentiou, Primai, Primaic, Primard, Printiou, Riverain, Sable Blanc, Semis Blanc, Sencit Blanc, Sensit Blanc, and Sercial.

Thanks Wikipedia!

Ok, time for some cellar talk!

From listening to Patrice and Virginie in the cellar, their never-ending goal seems to be the quest for freshness. Both acknowledge that they live in a hot place, and that picking earlier for whites and extracting less for reds have, after years of trial and error, yielded increasingly satisfying results. The cellar remains as experimental as ever, as we tasted skin macerated Mauzac, single varietal vinifications of Duras, Ondenc an absolutely delicious Syrah based Causse Toujours.

After all that tasting, it was time to relax on the hammoc with Tito the dog and Virginie and Patrice's adorable son Abel.

Everything was going great, but a slight disagreement with Abel about the French dubbing of Kung Fu Panda 2 quickly turned ugly:

While I was rushed to the hospital, Kevin and Denyse got to try some old dessert wines from the Causse:

Kevin also got to spend some quality time with Tito.

- Jules 3-28-2016 10:55pm
tags: Causse Marines, dogs, Fictional Animal Names

Sicily MADNESS!!!!!!! Amazing I Vignieri Video and THREE Occhipinti Harvest Reports!

Forgive our lack of updates, shit's been crazy over here.

Anyhow, watch this amazing video of the traditional Palmento vinifications in Etna!

And guess who sent us not one but THREE harvest reports!

Arianna's 2015!!!!!

Arianna's 2014!!!!!

Arianna's 2013!!!!!

Louis/Dressner Selections: We've Got Internet Content™

- Jules 3-4-2016 11:39pm

New Batch of 2015 Harvest Reports from Aganum, Bellivière and Domaine de Bongran!

A few pics of Agnanum!

A short and sweet recap from Domaine de Bongran and Domaine de Roally!

An incredibly in depth recap from the ever philosophical Eric Nicholas of Domaine de Bellivière!!!

- Jules 12-30-2015 5:43pm

New Estate: Château Combel-la-Serre in Cornou!

Cahors. We'll be the first to admit the region doesn't exactly scream "exciting natural wine". For most, Cahors equals rustic, tannic and structured offerings meant to cellar and age for decades. So when we got an email from a friend of Matthieu Baudry asking us if we'd be interested in his wines, we were expecting either hipster carbonic glou-glou or super structured, dark as night teeth stainers.

What we got instead was something delightfully in between. Lo and behold, something's been bubbling in the village of St-Vincent-Rive-d`Olt, more specifically in the hamlet of Cornou!

This is Julien Ilbert, the proprietor of Combel-la-Serre:

We'd never met Julien, and other than immediately co-signing his excellent taste in T-shirts, didn't really know what to expect when showing up at his doorstep. That's because the Combel la Serre story has been steadily evolving over the last 17 years.

Vines have been in the Ilbert family for a very long time, but always as part of a larger poly-cultural whole. Before Julien took over in 1998, his father Jean-Pierre owned 40 hectares of cereals, 25 hectares of vines and 22 cows for meat and dairy. The grapes all went to the local cave coopérative. And right up to his retirement, Jean-Pierre worked the entirety of his land by himself, never hiring an employee. Think about that the next time you're complaining about your shitty day at work...

Before I give you any more Combel-la-Serre history, here's a picture of their dog UV to break up all this text:


In 1998, Julien split from the cave coopérative in hopes of starting his own estate. But a chance meeting with Matthieu Cosse at a rugby match (check Julien's shirt, he's an avid fan and player) quickly led to a commercial partnership. For seven years, Julien sold the majority of his grapes to Matthieu, making a small amount of uncommercialized wine on the side.

In 2005, the two split amicably and Julien reset his sights on independent production. A decade later, he finally feels that all the hard work in the vines and cellar has really begun to pay off and is ready to share the (literal) fruits of his labor outside of France!

We began our vineyard tour with the parcel that produces:

Such a sweet label. For those who are French readers/and or hip to natural wine slang, you will have seen both the word CARBO and the term "vin de soif" on this label and will therefore say: "Hey, I thought you said these wines weren't carbonic!" Well, I LIED. But not really, because this is the only carbonic wine Julien makes, and its represents a tiny part of his production.

The wine is called La Vigne Derière chez Carbo, and besides the obvious reference to vinification, is actually right behind the house of a certain Monsieur Carbonier! Well played, Julien. Well played.

The 1.3h of vines are planted in red clay and are 25 to 30 years old. The northern exposition makes this parcel the coolest Julien works. It's also the only Combel parcel where you can find a ton of galets roulées all over the vineyard:

"These characteristics give the wine an unprecedented freshness and playful fruit, which is why I've chosen to make a carbonic wine here."

Next, we visited young vines planted in Vermentino.

Vermentino is not typical for the region, but Julien planted 1 hectare because he loves the grape and wanted to break out from the Sauvignon and Viognier mold typically produced in this part of the South-West. He also thinks the vines will react well to the soils, as they are heavy in limestone:

Next, we visited a lieu-dit called Peyre Levade, which means "standing stone" in Occitan.

These are the most limestone heavy soils Julien works.

We ended our vineyard run the the Lac-aux-Cochons, aka "Pig Lake".

Not much of a curveball, but this parcel produces:

Also a sweet label. Here is the famous Pig Lake!

Ok, I know it's not that exciting. At least I tried!

Pig Lake is 2 hectares of Julien's oldest vines, most of them clocking around 90. The limestone subsoils here really fuel the grapes with minerality, and he considers it to be his best parcel.

After all that vineyard hopping, it was time to check out the cellar. And who else was there to greet us but barrel man!

Barrel man was built in 1948 by the village barrel maker.

The cellar is mostly large concrete tanks and oak barrels, though Julien occasionally uses stainless steel and fiberglass for certain vinifications.

If you want to read up on the wines, go check out the Château Combel-la-Serre profile here.

It was lunch time, and Julien and his lovely wife Sophie cooked us an incredible meal of local delicacies, which of course involved foie gras and a ton of black truffles. At the table, Julien started opening a lot of great bottles, confirming that he's just as passionate about drinking wine as making it. At first, he even refused to have his wines at the table!

"At my house, we drink the wines of others at the table. I'm around my wines everyday, and there is so much amazing stuff out there. It would be a shame drinking the same thing every day!"

Still, he realized we were familiarizing ourselves with his cuvées and made an exception by letting us re-taste them alongside the food.

But next time, we're cracking open some Ganevat! And Baudry! And Egly-Ouriet!

- Jules 12-22-2015 12:07am
tags: Chateau Combel-la-Serre
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