36 Hours in San Francisco featuring Heirloom Cafe, Mission Bowling Club, Nopalito, Hard Water, and others
Nicole Deriaux from Domaine Montbourgeau will be pouring her wines at Ordinaire, in Oakland, on Thursday, October 8, from 6 pm to 9 pm.
Domaine de Montbourgeau has produced traditional Jura wines since Victor Gros, Nicole’s grandfather, first planted the estate’s vineyards in 1920. Nicole’s father, Jean Gros, took over in 1956… thirty years later (1986) Nicole joined her father and she now is fully responsible for the operation of the domaine. Her three sons are waiting in the wings!
The estate is located in the village of L’Etoile in the southwestern zone of the Jura. The origin of the name “L’Etoile” (meaning “star”) is attributed to the fossils of ancient sea creatures that are found to this day in the soils.
New York Times Food, October 1, 2015
Aline Bonfils and Stephanie Fumoso of Domaine du Gour de Chaulé, with Neal Rosenthal
Brovia is one of Piedmont’s historic families. Giacinto Brovia worked sixty harvests until his passing last summer, a testament to the firmly held values of a local culture where farming and winemaking is a way of life rather than a job. Today, the estate is run by Brovia’s daughters, Elena and Cristina, and Elena’s husband, Alex Sánchez. The Brovia wines have often been outstanding, but over the last two decades or so, quality and consistency have both surged, placing this small, family-run estate in the upper echelon of Barolo producers. Brovia bottles single-vineyard Barolos from Rocche di Castiglione, Villero and Garblèt Sué, all in Castiglione Falletto, and Brea in Serralunga, plus a straight Barolo that is made mostly from young vine Brea fruit. Antonio Galloni, January 2015, vinous.com
“…the 2009 Brunello di Montalcino Riserva really spoke to me. I discovered a wine of enormous depth and character with a unique set of aromatic characteristics that set it apart. There is dried cherry and blackberry, but you also get spicy Asian sauce or teriyaki. Those gorgeous balsam notes reach impressive intensity and give the wine ever-changing fluidity. The bouquet is not 100 percent clean: In fact, there are some rustic tones of cured meat and natural rubber in the distance. But they don’t disturb at this point in the wine’s young life…” 92 pts. Monica Larner, erobertparker.com, issue #217, Feb 2015