Saturday, August 26th
2pm - 4pm
We'll be Feauturing an Absolutely Divine Line-up of Swiss & French Wines!
Perfect for Soaking Up the Late Summer Nights!
French & Swiss Wine Tasting
Le Petit Bijou
Saturday, August 26th
2pm - 4pm, $20
With Special Guest, Robert Gunn of Pinnacle Imports
Call 256-964-7980 to Reserve!
2021 Chandra Kurt Collection Glou Glou Chasselas Vin Suisse, Geneva, Switzerland $27.99
Chandra Kurt penned a book about the native Swiss varietal Chasselas, and ever since she's earned the moniker of the Queen of Chasselas. The glou glou suggests that this crisp white wine is easy to quaff, but feel free to sip it so you can experience the notes of flowers, citrus and minerality in this slightly spritzy wine.
2021 Henry Fuchs Pinot Blanc Auxerrois, Alsace, France $20.99
Organic. 90% Auxerrois, 10% Pinot Blanc. Late maturing 45-50 year old vines, planted on deep stony-clayey soils. A ripe and fruity nose that leads to a round and juicy/fleshy, mouth-filling palate, with fine grip on the flavorful finish. Medium to full-bodied, and made to be enjoyed young. This is a wine that works really nicely with roasted vegetable dishes, and can stand up to a little heat in the food as well.
2022 Domaine Dragon Rose, Provence, France $25.99
Domaine du Dragon Cotes de Provence Grande Cuvee Rose is a delicate pink color. Notes of strawberries and light pepper. Textured and fruity, with flavors of red plums, lemon zest, raspberries.
The estate’s high-altitude vineyards, in the hills above the Côte d’Azur in Provence, are rich in limestone, like Burgundy. A blend of Grenache, Mourvédre, Syrah and Cinsault. Rosé de pressurage; fermented in tank.
2021 Domaine Blanchet Pouilly-Fume "Kriotine", Loire Valley, France $29.99
For this wine, 100% Sauvignon Blanc grapes from 20-year-old vines were hand harvested and gently whole-cluster pressed in a horizontal, pneumatic press, with the juice fed to tanks via gravity. The must was fermented by indigenous yeasts and aged on the fine lees in temperature-controlled, stainless-steel tanks, the goal being to preserve Sauvignon Blanc’s naturally vibrant aromas and flavors. Aromas of crushed oyster shells, tallow fruit and citrus. Wonderful texture with bright flavors of stone fruit, underripe guava, Mirabelle plum, grapefruit pith and cantaloupe rind. The long, juicy finish is supported by a slightly chalky minerality and a hint of flint.
Fresh and full of white fruits, this wine is immediately attractive. It is crisp, its texture set for softening over the next few months. Citrus comes through strongly at the end.
2020 Domaine De La Grosse Pierre Chiroubles “La Grosse Pierre” , Beaujolais, France $26.99
Practicing Organic (in conversion to certification.) 100% Gamay. The Passot family have been growers in Chiroubles for years but Pauline Passot's first harvest was in 2016, and she now "rents" 6 hectares of vineyards from her parents. Her principal holding is the parcel named La Grosse Pierre in Chiroubles. Soil here is the classic granite "rose." Vines average 45 years and are vinified with whole bunches and matured almost entirely in cement tanks, with only a little sulfur at bottling. A delicious example of much neglected Chiroubles!
Jancis Robison has written of her," Pauline Passot makes translucent Beaujolais that is seriously underpriced. Fragrant, delicate, mouth-filing and very refined." From "Wines that Remind Us of Spring," 3/20/21.
2020 Domaine De La Grosse Pierre Chiroubles "Claudius" , Beaujolais, France $29.99
100% Gamay. From vines that are 90-100 years old. One-year aging in barrels results in a fine bouquet with woody aromas. Characterized by its ample fruit, as well as by its volume and structure. Excellent length on the finish.
2020 Domaine De La Grosse Pierre Morgon "Douby", Beaujolais, France $29.99
100% Gamay. This wine offers a silky texture with lovely red and blue fruit alongside notes of potpourri, spicecake, and coffee. Concentrated yet lively on the palate, with a slow-building and gently tannic finish.
Morgon is one of the favorite zones of Beaujolais, and this is made from vines reaching up to 70-year-old Gamay vines planted on textbook decomposed granite. Fermentation is traditional carbonic with natural yeasts and no sulfur added with 11 months in a barrel with no fining and filtration before bottling.