Catherine Montanet and Tom Thoden have been cultivating organic vines in Vézelay for more than ten years. Their vines are as old as the Bourgogne Vézelay AOC and that is a living testament to the fact that they have been at the forefront of bringing this region back from the brink of obscurity. The region is twenty minutes south of Chablis by car and the terrior is quite similar to its storied neighbor. Winemaking in Vézelay was virtually abandoned after Phylloxera eradicated the vines a century ago. Through the stunning efforts of Catherine, Tom and individuals like them, wine lovers the world over now have the opportunity to explore this region.
Certification: Certified Organic.
La Galerne (Blanc):
Age of Vines: 12 Years old.
Yields: 40hl/ha
Pruning Method: Guyot
Soil: Clay and Limestone.
Varietals: Chardonnay.
Vinification Method: Grapes are hand harvested and gently pressed. Only natural yeasts are used and the wine is fermented in temperature controlled stainless steel tanks. Only natural yeasts are used. The wine rests on the lees in tank for a year before it is bottled.
Tasting Note: Straw yellow in the glass with white flower aromatics and a note of crushed stones. The palate is bright with white fruit, citrus zest and a dusting of minerality.
Pairing: Smoked salmon, roast chicken, pork loin, rich cheeses, hearty garden salads and seafood in cream sauces.
Garance (Rouge):
Age of Vines: 12 Years old.
Yields: 40hl/ha
Pruning Method: Guyot
Soil: Clay and Limestone.
Varietals: Pinot Noir.
Vinification Method: Grapes are hand harvested, destemmed and the grapes undergo a month-long maceration. The wine rests in enamel lined tanks for 11 months before it is bottled without filtration.
Tasting Note: Ruby in the glass with a deep purple rim. Red cherry, dried currant, cool black tea and strawberry preserves dominate the nose. The palate is rich with red cherry, strawberry fruit and a dusting of limestone. Moderate tannins, red berry spice and vibrant acidity dominate the elegant finish.
Pairing: Works well with grilled beef, veal chops, venison and savory stews.
