Louis/Dressner Selections

2023 Harvest Reports Are In!

2023 Harvest Reports

How does The New Website Work?

This is very exciting stuff!

Desktop vs Mobile: 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. Glossary: 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.   Our Wines Section:  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.  Actual Information About the Wines: 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. 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.  Search: 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. Hyperlinks: 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.  Copy/Paste: 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.  A Shit-Ton of Written Content: 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. 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.  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.

EXPLORE

producer profile 29.04.2024

Las Vedras Producer Profile

Sónia Raposo was working in the HR sector for a large pharmaceutical company and experiencing the inevitable corporate career angst. Concurrently, she was finding an interest in wine - visiting producers, attending consumer tastings and some <glossary term="WSET" title="1127">WSET</glossary> classes - to the point where she began teaching some of the courses. By 2012 she was also interning at wineries in <glossary term="Alentejo" title="1259">Alentejo</glossary> and elsewhere in Portugal. In 2013 she met Pedro Marques in attendance with his family <glossary term="Estate" title="427">estate</glossary>, Vale da Capucha. From there, her interest in more honest, real wines took off. Ultimately, apart from the small things like a marriage and a family, the goal became to start a winemaking project together. In the beginning, they purchased a small amount of grapes from farmers they knew worked their vineyards well to see the potential of the vines before entering a rental agreement. The project eventually evolved into their own wines under the Las Vedras (“the old ones”) label. Initally they started making the wine at Pedro’s family’s winery, but recently have moved their operation to a new <glossary term="Cellar" title="254">cellar</glossary> in the village of Pero Negro. At first, the couple felt a bit isolated working in <glossary term="Torres Vedras" title="1486">Torres Vedras</glossary>, as it has a reputation for high production, poor quality <glossary term="Viticulture" title="1103">viticulture</glossary>. Case in point: besides themselves and Vale da Capucha, there isn't a single <glossary term="Organic" title="746">organic</glossary> producer in the <glossary term="DOC" title="1156">DOC</glossary> <glossary term="Torres Vedras" title="1486">Torres Vedras</glossary>. With the work they are doing, however, other like-minded producers are beginning to take note and interest in the area.  <glossary term="Torres Vedras" title="1486">Torres Vedras</glossary>, roughly an hour north of <glossary term="Lisbon" title="1262">Lisbon</glossary>, lies close at the foot of the Serra de Montejunto, the highest ridge of mountains in the Estremedura region of <glossary term="Lisbon" title="1262">Lisbon</glossary>; these act as a barrier to some of the prevailing winds, which, depending on the annual conditions, can either benefit or harm the vineyard. From this area, Sónia and Pedro work multiple vineyard sites. With these windy conditions, the <glossary term="Pruning" title="834">pruning</glossary> system is traditionally a type of short-<glossary term="Pruning" title="834">pruned</glossary> <glossary term="Gobelet" title="497">goblet</glossary> called Asas de Mosca (“fly wings”) for the shape of the tying. Walking distance from the <glossary term="Cellar" title="254">cellar</glossary>, the couple's largest <glossary term="Parcel" title="760">parcel</glossary> lies within the <glossary term="DOC" title="1156">DOC</glossary> of <glossary term="Torres Vedras" title="1486">Torres Vedras</glossary>, in the village of Pero Negro. At 1.5 <glossary term="Hectare" title="523">ha</glossary>, it is comprised of smaller <glossary term="Plot" title="1133">plots</glossary> within the larger <glossary term="Parcel" title="760">parcel</glossary>, indicative of what the region was before commercial production invaded. A white and a red wine named after the village, Pero Negro, are produced from this land. One of the smaller plots, a <glossary term="Parcel" title="760">parcel</glossary> that was not previously farmed very well, is planted with the whites of <glossary term="Fernão Pires" title="1235">Fernão Pires</glossary> and <glossary term="Palomino" title="1487">Palomino</glossary>, known locally as Seminario and Malvasia Rei, and the reds of <glossary term="Castelão" title="1228">Castelão</glossary> and <glossary term="Tinta Miuda" title="1230">Tinta Miuda</glossary>. The paperwork on the <glossary term="Parcel" title="760">parcel</glossary> says it was planted in 1993, but the owner thinks it is actually 50-60 years old. They began the <glossary term="Conversion" title="332">conversion</glossary> to <glossary term="Organic" title="746">organic</glossary> in 2019. From another proximate farmer, Sónia and Pedro purchase grapes that produce a wine called "Corriente". The soils here are <glossary term="Limestone" title="596">limestone</glossary> and <glossary term="Clay" title="301">clay</glossary> of oceanic origin and have a high <glossary term="PH" title="783">PH</glossary>. The couple has begun sowing <glossary term="Cover Crop" title="1255">cover crops</glossary> here to increase organic matter, open up the soil and drive down the <glossary term="PH" title="783">PH</glossary> level.  The next  <glossary term="Parcel" title="760">parcel</glossary>, in the village of Portela do Bispo -or Bishop’s Portal- lies in between the two <glossary term="DOC" title="1156">DOC</glossary>’s of <glossary term="Torres Vedras" title="1486">Torres Vedras</glossary> and <glossary term="Arruda" title="1488">Arruda</glossary>. It is a two <glossary term="Are" title="1208">ares</glossary> <glossary term="Plot" title="1133">plot</glossary> of 80 year-old vines planted mainly with <glossary term="Tinta Miuda" title="1230">Tinta Miuda</glossary> and a bit of <glossary term="Castelão" title="1228">Castelão</glossary>, <glossary term="Syrah" title="1001">Syrah</glossary>, <glossary term="Touriga Nacional" title="1229">Touriga Nacional </glossary>and some unknown white grapes. The <glossary term="Parcel" title="760">parcel</glossary> faces north towards the Montejunto Serras and can be exposed to some high winds. It is more of the oceanic <glossary term="Clay" title="301">clay</glossary>-<glossary term="Limestone" title="596">limestone</glossary> soil planted in verry narrow rows, since it pre-dates <glossary term="Mechanization" title="645">mechanization</glossary>. 2020 was the first <glossary term="Vintage" title="1109">vintage</glossary> from this  <glossary term="Plot" title="1133">plot</glossary>, yielding one 500L <glossary term="Barrel" title="142">barrel</glossary>. Like in Pero Negro, Sónia and Pedro have begun planting <glossary term="Cover Crop" title="1255">cover crops</glossary> here as well. The third <glossary term="Parcel" title="760">parcel</glossary>, Dois Portos, or Two Ports, is in the <glossary term="DOC" title="1156">DOC</glossary> <glossary term="Torres Vedras" title="1486">Torres Vedras</glossary>. Sónia and Pedro began working this <glossary term="Parcel" title="760">parcel</glossary> in 2022, making a small amount of wine  that year. It is again a two <glossary term="Are" title="1208">ares</glossary> <glossary term="Plot" title="1133">plot</glossary> planted mostly to <glossary term="Tinta Miuda" title="1230">Tinta Miuda</glossary> and surrounded by stone fruit trees. Sónia and Pedro are generally striving not to add any <glossary term="Sulfites" title="993">sulfites</glossary> to the process, but are not dogmatic given the current varying conditions at <glossary term="Harvest" title="521">harvest</glossary>, namely rain. Right now, they have not had to add any to any of the wines, even before <glossary term="Bottling" title="185">bottling</glossary>. Four wines are currently produced: Vino Branco Limo: from a <glossary term="Parcel" title="760">parcel</glossary> planted and worked by the late Antonio Carvalho of Casal Figueira and some friends in Bombarral a bit north of Pero Negro. 40% French <glossary term="Varietal" title="1071">varietals</glossary> that Antonio planted - <glossary term="Roussanne" title="878">Roussanne</glossary>, <glossary term="Marsanne" title="634">Marsanne</glossary>, <glossary term="Sémillon" title="1003">Semillon </glossary>and <glossary term="Petit Manseng" title="779">Petit Manseng</glossary>. The rest is <glossary term="Fernão Pires" title="1235">Fernão Pires</glossary>, <glossary term="Arinto" title="1233">Arinto</glossary> and <glossary term="Vital" title="1429">Vital</glossary>. Short <glossary term="Maceration" title="610">skin soak</glossary> then <glossary term="Pressing" title="827">pressed</glossary> into <glossary term="Stainless Steel" title="986">stainless vats</glossary>. Pero Negro Branco: The fruit comes from a small lower <glossary term="Parcel" title="760">parcel</glossary> at the bottom of the hill. <glossary term="Fernão Pires" title="1235">Fernão Pires</glossary> and <glossary term="Palomino" title="1487">Palomino</glossary> (known locally as Malvasia Rei). One day <glossary term="Maceration" title="610">maceration</glossary>, <glossary term="Pressing" title="827">pressed</glossary> and <glossary term="Fermentation" title="441">fermented</glossary> in <glossary term="Barrel" title="142">tonneau</glossary> of 500L, then two years <glossary term="Aging" title="74">aging</glossary> in the <glossary term="Barrel" title="142">barrels</glossary>. Vinho Tinto Corriente: a traditional blend of <glossary term="Castelão" title="1228">Castelão</glossary> and <glossary term="Tinta Miuda" title="1230">Tinta Miuda</glossary> from the aforementioned neighbor’s vineyard. The grapes are all <glossary term="Whole-Cluster" title="1124">whole-cluster</glossary>, with half going into the <glossary term="Vat/Tank" title="1140">vat</glossary> in <glossary term="Whole-Cluster" title="1124">whole-bunches</glossary> and the rest <glossary term="Foot-Treading" title="458">foot trod</glossary>, followed by a short five to seven day <glossary term="Maceration" title="610">maceration</glossary>.  Pero Negro Tinto: <glossary term="Castelão" title="1228">Castelão</glossary> (<glossary term="Whole-Cluster" title="1124">whole-cluster</glossary>) and <glossary term="Tinta Miuda" title="1230">Tinta Miuda</glossary> (<glossary term="De-stemming" title="378">destemmed</glossary> as they feel this variety’s stems are not pleasing). <glossary term="Fermentation" title="441">Fermented</glossary> and <glossary term="Aging" title="74">aged</glossary> in 500L <glossary term="Barrel" title="142">barrel</glossary>. In previous <glossary term="Vintage" title="1109">vintages</glossary>, the <glossary term="Aging" title="74">aging</glossary> lasted two years. Moving forward, this will change, as they think this wine should spend less time in <glossary term="Wood" title="1126">wood</glossary>. They inted the newer <glossary term="Vintage" title="1109">vintages</glossary> to be fresher, but <glossary term="Tinta Miuda" title="1230">Tinta Miuda</glossary> will always need more time in <glossary term="Barrel" title="142">barrel</glossary>.

producer profile 10.04.2024

Les Ânes Ailés Producer Profile

Francesco “Kikko” Pesci grew up in Rome. While working at various restaurants, in particular the infamous wine bar Litro, he was introduced to wines that blew his mind, most notably those of Panevino in <glossary term="Sardinia" title="917">Sardinia</glossary> and Ajola in <glossary term="Umbria" title="1058">Umbria</glossary>/<glossary term="Lazio" title="585">Lazio</glossary>. Ajola’s relative proximity to Rome led to a burgeoning friendship with its founder Jacopo Battista, in turn inspiring Kikko to make wine himself. Up for a new challenge, he found himself an apprenticeship in <glossary term="Banyuls" title="135">Banyuls</glossary> helping Manu di Vecchi Staraz at Vinyer de la Ruca. The plan was to help out for a year, but that year became two, then five… By 2022, Kikko had the opportunity to buy two <glossary term="Parcel" title="760">parcels</glossary> and start his own project, Les Ânes Ailés. That same year he produced his first <glossary term="Vintage" title="1109">vintage</glossary> as the newest member of Les 9 Caves. Both of Kikko’s <glossary term="Parcel" title="760">parcels</glossary> are in the mountain north of <glossary term="Banyuls" title="135">Banyuls-sur-Mer</glossary>, historically a lesser planted area. Both parcels roughly equal a <glossary term="Hectare" title="523">hectare;</glossary> Kikko had been familiar with the first <glossary term="Parcel" title="760">parcel</glossary> since arriving in the area, as it used to belong to Manuel of Vinyer de la Ruca. It’s a formidable place that can only be reached by a single, winding and treacherous road. At 300 meters, its <glossary term="Elevation" title="419">elevation</glossary> is very high for the area. It’s also unique in being <glossary term="Exposition" title="430">exposed</glossary> full North and majoritarily planted in <glossary term="Grenache Gris" title="1158">Grenache Gris</glossary>. This, combined with strong year-round winds and very low <glossary term="Yield" title="1129">yields</glossary>, produce two <glossary term="Barrel" title="142">barrels</glossary> of a singular <glossary term="Cuvée" title="363">cuvée</glossary> called “Kik-Off”.  Kikko plans to replant white grapes here, as he believes the <glossary term="Terroir" title="1026">terroir</glossary> is excellently suited to produce a dry white wine. The second vineyard, acquired from a retiring farmer, is also <glossary term="Terrace" title="1022">terraced</glossary>.  It too has unique characteristics, namely the presence of <glossary term="Sand" title="909">sand</glossary> soils because it is next to a <glossary term="Tributary" title="1046">tributary</glossary> to a river, something very rare in the region. Compared to the gnarled old vines normally seen in <glossary term="Banyuls" title="135">Banyuls</glossary>’ <glossary term="Terrace" title="1022">terraces</glossary>, those closest to the water are almost comically huge. The <glossary term="Parcel" title="760">parcel</glossary> is also shadowed by the adjacent mountain, maintaining freshness. From this land, a wine called "Ticche" is made with the traditional <glossary term="Banyuls" title="135">Banyuls</glossary> composition: the three colors of <glossary term="Grenache" title="508">Grenache</glossary> (<glossary term="Grenache Blanc" title="509">Blanc</glossary>, <glossary term="Grenache Gris" title="1158">Gris</glossary>, <glossary term="Grenache" title="508">Noir</glossary>) and <glossary term="Carignan" title="237">Carignan</glossary>. Rounding out the lineup are two wines made from purchased <glossary term="Organic" title="746">organic</glossary> grapes. “Arlequin” is 80% <glossary term="Grenache Blanc" title="509">Grenache Blanc</glossary>, 20% <glossary term="Vermentino" title="1081">Vermentino</glossary>, sourced from two <glossary term="Parcel" title="760">parcels</glossary> in Laroque des Albères, a 30 minute drive north of <glossary term="Banyuls" title="135">Banyuls</glossary>. “Pierrot” is 100% <glossary term="Grenache" title="508">Grenache Noir</glossary> from nearby <glossary term="Calce" title="223">Calce</glossary>, picked a bit early and made with minimal <glossary term="Maceration" title="610">maceration</glossary> to produce an accesible wine meant to drink young. Oh, and for those that are wondering: Les Ânes Ailés translates to "the winged donkeys". It's an old Italian expression, gli asini volanti, which implies that if you believe donkeys can fly, you are a naive fool. In a moment of personal utopianism, Kikko came up with this name based on how impossible it felt that he'd actually succeeded in starting his own project in the most unprobable of places. In this case, the donkeys actually had wings.