Bryan’s Picks for February: Domaine de Montbougreau and Movia

Bryan’s Picks for February: Domaine de Montbougreau and Movia

Domaine de Montbougreau and Movia

Domaine de Montbougreau
Domaine de Montbougreau
Poulsard 2011

Domaine de Montbougreau is located in the village of L’Etoile in the southwest of the Jura. L’Etoile translates to “star”, which is rumored to refer to the fossils of ancient star fish that are found in the mineral rich soils throughout the region to this day. While the Domaine produces mostly white wines from Chardonnay and Savignin, the wine I am highlighting this month is a red wine they produce. This wine is made from a grape variety local to the region of Jura called Poulsard. In the glass this wine is a very light ruby red with hues of fuschia near the rim. Also note worthy is the lightly cloudy, translucent character this wine posses. The nose shows violets and fresh red berries along with herbs de Provence, while the palate brings on tart bing cherry, a touch of fennel spice, and a light note of green olive. The wine is light in body with a bright acidity and some soft and mild tannin on the finish. The Domaine de Montbougreau Cotes du Jura Poulsard would make a great pairing with a variety of soft cheeses and pâté, and would work wonderfully with pork tenderloin.

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Movia
Movia
Lunar 2008

Movia is located on the border of Slovenia and Italy with half of the estate in each country. Their belief is to be genuine, respect Mother Earth and do not stand in its way. Movia’s Lunar is a prime example of this philosophy. Once the Ribolla grapes are harvested, they are gently destemmed by hand. From there the grapes are immediately put into customized French Oak barrels. The grapes, which have not been crushed or pressed, are left alone in the barrel for 8 months. During this time, the skins break down and fermentation occurs on its own. On a full moon, the wines are bottled using gravity (not pumps) with no addition of sulphur or filtration. This is a wine with complexity and structure. Because of the lack of filtration, the wine contains sediment from the grape skins and seeds. To avoid this sediment, stand the bottle up for a few hours prior to opening, and slowly pour the contents into a decanter, leaving the sediment behind.

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