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2023 Harvest Reports Are In!
2023 Harvest Reports
<p>The 2023 vintage was certainly a mixed bag throughout Europe, particulaly in Italy where climactic hardships wrecked havoc troughout many regions. Whether is was a good or a bad year for the producers we represent, these harvest reports prove, as always, just how tireless and daunting their work is.</p>
<p>We are extremely fortunate to be able to represent this hard work year-in, year-out. So as we start our new year, let's give a big cheers to those who get the wine in our glasses! </p>
<p><a href="https://louisdressner.com/harvest-reports">You can go read all 31 2023 harvest reports here. </a></p>
Article
How does The New Website Work?
This is very exciting stuff!
<p><u><strong>Desktop vs Mobile:</strong></u></p>
<p>We know it's 2020 and people use their phones a lot. So we've worked hard on ensuring the site functions well on mobile (especially compared to what it once was). Having said that, desktop is the recommended way of perusing the site.</p>
<p><u><strong>Glossary:</strong></u></p>
<p>At its core, this has always been a website written for wine professionals *attempting* to glean information on the wines we import (and hopefully see a picture of the vigneron's dog). Since the language can be so technical, we've added an <glossary term="glossary" title="1427">interactive glossary</glossary> to the text for those unfamiliar with the baffllingly complex world of wine terminology. Even if you're a seasoned pro, it will frankly teach you a thing or two. And if you'd rather read the content without the glossary, simply head to the main menu bar and turn it off. </p>
<p> <u><strong>Our Wines Section: </strong></u></p>
<p>In the new "Our Wines" section, we've offered a variety of filter categories for you to explore and discover all the cuvées we import. These filters can be combined together to narrow down results. If you hit a wall, simply erase one of the filters or clear all filters. </p>
<p><u><strong>Actual Information About the Wines:</strong></u></p>
<p>Speaking of the wines, the number one complaint we would get from customers was the lack of technical information on the wines themselves. It's not a coincidence that we spend the vast majority of our energy focusing on the people behind the wines and their dogs; it's what we dig about what we do.</p>
<p>Having said that, 95% of the wines we import now have EXTREMELY detailed technical information, dare I say the most technical anywhere on the internet. Please enjoy now while they are up to date, knowing that half of these will probably be totally wrong by next vintage. </p>
<p><u><strong>Search:</strong></u></p>
<p>If you know what producer or wine you are searching for, the search should quickly autofill what you need. Go ahead, give it a whirl.</p>
<p><strong><u>Hyperlinks:</u></strong></p>
<p>Everything on the website has a hyperlink now. This means you can easily share a specific producer page, article, wine or filter combination with anyone. </p>
<p><u><strong>Copy/Paste:</strong></u></p>
<p>If you need to copy/paste anything, the glossary needs to be turned off for the text to paste correctly. Also, if you are going to straight up use our writing verbatim, PLEASE credit us when doing so. Seems obvious but we see it happen all the time. </p>
<p><u><strong>A Shit-Ton of Written Content:</strong></u></p>
<p>The articles themselves can often be very long, and for this reason we developed a Propriety Pop Up System™ where you can easily scroll through various articles/wines and "pop out" to efficiently look at the rest of the content.</p>
<p>We've tried our best to pack as many dog pictures as possible in there, but the digital ink has been spilled: the cumulation of decades' worth of writings from Joe, Denyse, Kevin and Jules is here for you to read. A huge part of the work with this new website was to find better ways to condense and extract essential information you need without getting lost in all that BORING text. </p>
<p>We still think you should check it out. Don't worry, there are plenty of pictures. And you might even find the writing interesting. Or funny. Or both. </p>
Article
EXPLORE
Salvatore Marino Producer Profile
<p>Wine has been made in Salvatore Marino’s family for generations; growing up, his grandfather and father produced bulk wine in a large facility within the town of <span class="zalup"><span><glossary term="Pachino" title="1480">Pachino</glossary><span>.</span></span></span> Always a bon vivant, Marino’s love for good food begat a passion for seeking delicious bottles from <glossary term="Sicily" title="951">Sicily</glossary> and beyond. It also made him dream of starting a project of his own. No stranger to <span class="zalup"><span><glossary term="Viticulture" title="1103">viticulture</glossary><span>,</span></span></span> Salvatore knew he could start farming vines from his wife Stefania’s family. But before branching out on his own, he felt the need to learn how to properly run a cellar.</p>
<p>Marino had learned how to make wine with his father, but found those bulk product riddled with defects, namely <span class="zalup"><span><glossary term="Brettanomyces" title="195">brett</glossary><span>.</span></span></span> For many years, Salvatore cut his teeth working at huge wineries in California, <glossary term="Puglia" title="836">Puglia</glossary> and <glossary term="Sicily" title="951">Sicily</glossary> to further his knowledge of <span class="zalup"><span><glossary term="Enology" title="422">enology</glossary><span>.</span></span></span> </p>
<p><em>“I never liked the wines I made at those places. But you can can learn so much, so fast in those environments. The large scale gives you perspective.”</em></p>
<p>With a decade of big winery experience behind him, Salvatore launched his eponymous <glossary term="Estate" title="427">estate</glossary> in 2017. Today he works 15 <glossary term="Hectare" title="523">hectares</glossary> of land divided into five sectors, all close to each other and the town of <span class="zalup"><span><glossary term="Pachino" title="1480">Pachino</glossary><span>.</span></span></span> A firm believer in <span class="zalup"><span><glossary term="Polyculture" title="815">polyculture</glossary><span>,</span></span></span> seven of the 15 <glossary term="Hectare" title="523">hectares</glossary> are planted in vines, with the rest planted in fruit trees, wheat, other cereals, table grapes and much more. Some of the land is from Stefania’s family, some is rented and some Marino has purchased. The soils consist of medium to heavy <glossary term="Clay" title="301">clay</glossary> with <span class="zalup"><span><glossary term="Limestone" title="596">limestone</glossary><span>,</span></span></span> planted in <glossary term="Gobelet" title="497">bush-trained</glossary> vines wrapped up on pickets to avoid damage from the region’s constant winds. Salvatore and Stefania do everything themselves, save for some seasonal help around <glossary term="Pruning" title="834">pruning</glossary> and <glossary term="Harvest" title="521">harvest</glossary> seasons. </p>
<p>Though he still has access to the family winery, Salvatore does not feel comfortable making his wines there because he finds it too big and would rather be closer to the vines. In 2021, he purchased a four <glossary term="Hectare" title="523">hectare</glossary> property in the countryside where he is in the early stages of building a new winery, including a <span class="zalup"><span><glossary term="Cellar" title="254">cellar</glossary><span>,</span></span></span> stocking room, tasting room and guest rooms. The <glossary term="Cantina" title="233">cantina</glossary> is surrounded by <glossary term="Limestone" title="596">limestone</glossary> rich <span class="zalup"><span><glossary term="Coteau" title="345">coteaux</glossary><span>:</span></span></span> Salvatore has planted grafts of <glossary term="Nero d'Avola" title="714">Nero d’Avola</glossary> and <glossary term="Pignatello" title="797">Pignatello</glossary> and plans to plant <glossary term="Grecanico" title="1322">Grecanico</glossary> in the near future. </p>
<p>Three wines are currently produced. The bianco is 100% <span class="zalup"><span><glossary term="Catarratto" title="249">Catarratto</glossary><span>,</span></span></span> and comes from a 0.5 <glossary term="Hectare" title="523">hectare</glossary> vineyard planted by Salvatore in 2016 along with a 10 year old <glossary term="Parcel" title="760">parcel</glossary> of rented vines. It <glossary term="Maceration" title="610">macerates</glossary> five days before <glossary term="Fermentation" title="441">fermenting</glossary> in <span class="zalup"><span><glossary term="Stainless Steel" title="986">stainless steel</glossary><span>,</span></span></span> then <glossary term="Aging" title="74">ages</glossary> in <glossary term="Concrete" title="325">concrete</glossary> <glossary term="Vat/Tank" title="1140">tanks</glossary> before <span class="zalup"><span><glossary term="Bottling" title="185">bottling</glossary><span>.</span></span></span> <glossary term="Catarratto" title="249">Catarratto</glossary> is actually a bit of a rarity in <span class="zalup"><span><glossary term="Pachino" title="1480">Pachino</glossary><span>,</span></span></span> as <glossary term="Grillo" title="511">Grillo</glossary> has gained traction throughout <glossary term="Sicily" title="951">Sicily</glossary>; most of Marino’s contemporaries are exclusively replanting <glossary term="Marsala" title="633">Marsala</glossary>’s native white grape. In fact, only four producers currently cultivate <glossary term="Catarratto" title="249">Catarratto</glossary> and Salvatore is the only one focusing on new plantations.</p>
<p><em>“I like </em><glossary term="Grillo" title="511"><em>Grillo</em></glossary><em>, but I do not feel it is optimal for the </em><glossary term="Terroir" title="1026"><em>terroirs</em></glossary><em> of </em><glossary term="Pachino" title="1480"><em>Pachino</em></glossary><em>. My grandfather told me when I was young that </em><glossary term="Catarratto" title="249"><em>Catarratto</em></glossary><em> was the white grape for this area. I always remembered that.”</em></p>
<p>The <glossary term="Rosé/Rosato" title="871">rosato</glossary> is 100% <glossary term="Syrah" title="1001">Syrah</glossary> and a <span class="zalup"><span><glossary term="Direct Press" title="392">direct press</glossary><span>,</span></span></span> <glossary term="Fermentation" title="441">fermented</glossary> and <glossary term="Aging" title="74">aged</glossary> in <span class="zalup"><span><glossary term="Stainless Steel" title="986">stainless steel</glossary><span>.</span></span></span></p>
<p>Finally, the rosso is 95% <span class="zalup"><span><glossary term="Nero d'Avola" title="714">Nero d’Avola</glossary><span>,</span></span></span> 5% <span class="zalup"><span><glossary term="Pignatello" title="797">Pignatello</glossary><span>.</span></span></span> It <glossary term="Maceration" title="610">macerates</glossary> only six days, <glossary term="Fermentation" title="441">ferments</glossary> in <glossary term="Stainless Steel" title="986">stainless steel</glossary> then <glossary term="Aging" title="74">ages</glossary> in <span class="zalup"><span><glossary term="Concrete" title="325">concrete</glossary><span>.</span></span></span> Salvatore’s ultimate goal with this wine is to be versatile with a meal (we can confirm it’s very good with fish) but also something you’d want to keep drinking after you’re done eating or even on its own.</p>
Thomas Puechavy Producer Profile
<p>Thomas Puechavy was born and raised in Paris. For most of his adult life he played harmonica, accordion and jew's harp in the band Moriarty (while it's possible you've heard of them, they remain a BIG DEAL in France/Europe since their formation in the mid-aughts. Denyse Louis is a fan and thinks you should check out the singer Rosemary's solo stuff…) Like many musicians we know, Thomas fell in love with food and wine during his extensive bouts of touring. In 2016, he decided to take the plunge into wine, studying <glossary term="Viticulture" title="1103">viticulture</glossary> and <glossary term="Enology" title="422">enology</glossary> in <span class="zalup"> <span> <glossary term="Amboise" title="100">Amboise</glossary> <span>.</span> </span> </span> His original plan was to work as an apprentice in various regions of France, eventually settling somewhere warm like the <span class="zalup"> <span> <glossary term="Languedoc" title="579">Languedoc</glossary> <span>,</span> </span> </span> where he'd work for someone else while comfortably tending a small <glossary term="Plot" title="1133">plot</glossary> of his own.</p>
<p>The first part of this plan worked, sort of. While working in the <span class="zalup"> <span> <glossary term="Loire Valley" title="602">Loire</glossary> <span>,</span> </span> </span> Thomas' boss at the time introduced him to a <glossary term="Vigneron/Vignaiolo" title="1089">vigneron</glossary> who owned 10 <glossary term="Hectare" title="523">hectares</glossary> of land in <span class="zalup"> <span> <glossary term="Vouvray" title="1121">Vouvray</glossary> <span>.</span> </span> </span> He was looking to retire and adamant his vines not be worked or purchased by someone already established in the area. It was an interesting proposition, but Thomas was asked to take over all 10 <span class="zalup"> <span> <glossary term="Hectare" title="523">hectares</glossary> <span>.</span> </span> </span> It was too much on his own; fortunately Puechavy knew of two other upstarts who were looking to start small <glossary term="Estate" title="427">estates</glossary> of their own. The three split the land, and in 2018 Thomas began renting 3.5 <glossary term="Hectare" title="523">hectares</glossary> in the village of <span class="zalup"> <span> <glossary term="Vouvray" title="1121">Vouvray</glossary> <span>, producing his first vintage in 2019.</span> </span> </span></p>
<p>To say Puechavy lucked out with his land is an understatement: these <glossary term="Terroir" title="1026">terroirs</glossary> are as good as it gets. The vines are sandwiched between those of Huet and Foreau, the two legendary, defining <glossary term="Estate" title="427">estates</glossary> of <span class="zalup"> <span> <glossary term="Vouvray" title="1121">Vouvray</glossary> <span>.</span> </span> </span> The vines, planted exclusively in <span class="zalup"> <span> <glossary term="Chenin Blanc" title="281">Chenin Blanc</glossary> <span>,</span> </span> </span> grow on <glossary term="Clay" title="301">clay</glossary> and <glossary term="Limestone" title="596">limestone</glossary> and are roughly 25 to 80 years old. The specificity of the <glossary term="Terroir" title="1026">terroir</glossary> is that it's much more <glossary term="Limestone" title="596">limestone</glossary> heavy than other parts of <span class="zalup"> <span> <glossary term="Vouvray" title="1121">Vouvray</glossary> <span>,</span> </span> </span> resulting in great drainage and unparalleled <span class="zalup"> <span> <glossary term="Minerality" title="662">minerality</glossary> <span>.</span> </span> </span> The prior owner worked them <span class="zalup"> <span> <glossary term="Conventional Farming" title="331">conventionally</glossary> <span>,</span> </span> </span> so Thomas is in the process of <glossary term="Conversion" title="332">converting</glossary> them to <span class="zalup"> <span> <glossary term="Organic" title="746">organics</glossary> <span>.</span> </span> </span></p>
<p>So far he has been very gentle with working the soil, as he does not want to damage roots that may still be at superficial levels after years of <span class="zalup"> <span> <glossary term="Conventional Farming" title="331">conventional farming</glossary> <span>.</span> </span> </span> He's also exploring the idea of <glossary term="Cover Crop" title="1255">cover-crops</glossary> and will most certainly replant certain <glossary term="Plot" title="1133">plots</glossary> of very <glossary term="Old Vines" title="740">old vines</glossary> that barely yield fruit. As an aside, it doesn't hurt that Huet and Foreau both have been practicing <glossary term="Organic" title="746">organics</glossary> and <glossary term="Biodynamic" title="160">biodynamics</glossary> for a long time and are Thomas' only neighbors.</p>
<p>Puechavy was also lucky to find a house built next to a large quarry ideal for wine production in Nazelles-Négron. One catch though: while Nazelles is technically within the limits allowed to <glossary term="Vinification" title="1104">vinify</glossary> <span class="zalup"> <span> <glossary term="Vouvray" title="1121">Vouvray</glossary> <span>,</span> </span> </span> Thomas lives 500 meters OUTSIDE of the delineated border! The <glossary term="Appellation" title="113">appellation</glossary> being notoriously strict with its zoning (<a href="https://punchdrink.com/articles/montlouis-sur-loire-vs-vouvray-wine-chenin-blanc-battleground/" target="_blank">we recommend reading this article for context</a>), Puechavy is only allowed to label his wines as <glossary term="AOC" title="108">AOC</glossary> <glossary term="Touraine" title="1036">Touraine</glossary> ; in such he's decided to <glossary term="Declassification" title="383">declassify</glossary> them all to <span class="zalup"> <span> <glossary term="Vin de France" title="1092">Vin de France</glossary> <span>.</span> </span> </span> It felt like was an unfair disadvantage ar first, but over the years (and in spite of working some of the best <glossary term="Terroir" title="1026">terroirs</glossary> in the <glossary term="Loire Valley" title="602">Loire</glossary> ) he's come to embrace this unique, slightly absurd standing.</p>
<p>Work in the <glossary term="Cellar" title="254">cellar</glossary> is straightforward. Thomas divides the grapes between younger and <span class="zalup"> <span> <glossary term="Old Vines" title="740">older vines</glossary> <span>,</span> </span> </span> which are then <glossary term="Direct Press" title="392">direct-pressed</glossary> to <glossary term="Fermentation" title="441">ferment</glossary> and <glossary term="Aging" title="74">age</glossary> in <span class="zalup"> <span> <glossary term="Barrel" title="142">barrel</glossary> <span>.</span> </span> </span> From the younger vines, a wine called "Rayon Blanc" is produced, <glossary term="Bottling" title="185">bottled</glossary> 14-16 months after it was <span class="zalup"> <span> <glossary term="Harvest" title="521">harvested</glossary> <span>.</span> </span> </span> From the <span class="zalup"> <span> <glossary term="Old Vines" title="740">old vines</glossary> <span>,</span> </span> </span> a wine called "Les Doyennes" is produced with an extra year of <glossary term="Elevage" title="418">elevage</glossary> in <span class="zalup"> <span> <glossary term="Barrel" title="142">barrel</glossary> <span>,</span> </span> </span> <glossary term="Bottling" title="185">bottled</glossary> 26-28 months after <span class="zalup"> <span> <glossary term="Harvest" title="521">harvest</glossary> <span>.</span> </span> </span> A <glossary term="Pétillant Naturel" title="778">pétillant naturel</glossary> called "Les Turbulants" is also made from the younger vines, partially <glossary term="Fermentation" title="441">fermenting</glossary> in <glossary term="Fiberglass" title="445">fiberglass</glossary> before continuing in bottle. Puechavy lets the wines <glossary term="Spontaneous Fermentation" title="976">ferment naturally</glossary> and does not <glossary term="Filtration" title="447">filter</glossary> or <span class="zalup"> <span> <glossary term="Fining" title="449">fine</glossary> <span>.</span> </span> </span> When it comes to <span class="zalup"> <span> <glossary term="Sulfites" title="993">S02</glossary> <span>,</span> </span> </span> for the time being he remains pragmatic: the goal is to not use any if possible, but Thomas is not averse to adding <glossary term="Sulfites" title="993">sulfur</glossary> at any point he feels the wines need them. This has varied <glossary term="Vintage" title="1109">vintage</glossary> to <span class="zalup"> <span> <glossary term="Vintage" title="1109">vintage</glossary> <span>,</span> </span> </span> <glossary term="Cuvée" title="363">cuvée</glossary> to <span class="zalup"> <span> <glossary term="Cuvée" title="363">cuvée</glossary> <span>.</span> </span> </span></p>
<p>Having only started in 2019, we cannot wait to see the wines' evolution as the land recovers from its <glossary term="Organic" title="746">organic</glossary> <glossary term="Conversion" title="332">conversion</glossary> and Thomas gains more insight/ experience in the vines and <span class="zalup"> <span> <glossary term="Cellar" title="254">cellar</glossary> <span>.</span> </span> </span> The wines are already unmistakably " <glossary term="Vouvray" title="1121">Vouvray</glossary> " and resonant of their fantastic <span class="zalup"> <span> <glossary term="Terroir" title="1026">terroir</glossary> <span>.</span> </span> </span> We're not going to bullshit you and say they are in the same league as Foreau or Huet, but connaisseurs should find parallels in the wines' structure. <glossary term="Vin de France" title="1092">VDF's</glossary> like no other!</p>