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News/Trends

B13: A new limited edition Champagne from Bollinger

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Bollinger’s newly launched vintage Champagne from 2013 provides a striking interpretation of a quite challenging year; a year in which a number of houses chose not to produce vintage Champagnes.

A similar situation had arisen 10 years earlier. ‘From 2003, we released a cuvée named “2003 by Bollinger” – it was an atypical year, but Gérard Liot and Mathieu Kauffmann, the cellar masters at the time, wished to make a small amount of vintage Champagne. The pH of 3.25 was high compared to the usual 3 in the Champagne region,’ recalls Denis Bunner, deputy cellar master at Bollinger.

‘Ten years later, 2013 was totally the opposite. It was cold, especially during the wet, hesitant spring, which led to a very late flowering starting on 2 July, followed by a very hot summer with violent storms.’

Once the decision had been made to make a vintage Champagne, even from such a challenging year as 2013, the Bollinger team focused on late-ripening terroirs such as those in the northern part of the Montagne de Reims sector to give this cuvée a very strong identity that would be representative of the vintage at its best.

‘The pH is 2.91, so very low,’ Denis Bunner points out. The wine is a blanc de noirs – 100% Pinot Noir – with 51% of the grapes coming from Verzenay, 25% from Aÿ and the rest from the first growth villages of Louvois, Mareuil and Avenay. The final blend of wines is 92% grand cru and 18% premier cru.

The decision to use only Pinot Noir grapes in Bollinger’s B13 was made by Gilles Descôtes in his inaugural debut as cellar master, thus creating the first new blanc de noirs Champagne from Bollinger since the launch of its 1969 vintage of the 100% Pinot Noir cult bottling, Vieilles Vignes Françaises.

As a vintage blanc de noirs that incarnates the cellar master’s interpretation of a specific year, B13 will not belong to the category of recurrent cuvées, which is the case with the recent releases of PN VZ 15 and PN VZ 16.

The dosage is 6g/L and, according to Denis Bunner, ‘90% of the grapes used were our own, because we wish to feature our own vineyards in our limited editions.’

The Bollinger vineyards benefit from meticulous care. In 2012, Bollinger became the first Champagne house to earn the coveted label of ‘High Environmental Value’ for its vineyards, a feat repeated in 2014 when it obtained another certificate for sustainable development called Viticulture Durable en Champagne.

Tasting Bollinger B13:

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New York State: Sparkling wines to try

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New York State: Sparkling wines to try – Decanter

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Charles Curtis MW


November 6, 2021

Few today realise the importance of sparkling wine to New York State’s wine production.

The first bonded winery in the United States (established in 1860) was the Pleasant Valley Wine Company, whose product was called ‘Great Western Champagne’ (sic), a sparkling wine produced from hybrid grapes Isabella and Catawba.

Scroll down to see Charles Curtis MW’s top New York sparkling wines

Although this is still produced today, sparkling wine in New York State has diversified dramatically.

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Charles Curtis MW’s top New York sparkling wines

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Sustainable spirits: 10 to try

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The process of manufacturing spirits can have a detrimental effect on the environment, if it isn’t done sustainably. Energy use, sourcing of raw ingredients and water management are among the key issues for producers to tackle. Then there’s packaging and distribution methods to consider, as well as dealing with waste.

The good news is that many distillers – big and small – are taking positive steps to reduce their environmental impact. From choosing sustainably sourced raw ingredients to woking with biomass boilers, using renewable energy and putting drinks into recycled packaging.

The following selection of brands – from vodka and gin to whisky, rum and Calvados – are worth seeking out for your eco-friendly drinks cabinet.

Sustainable spirits to try

Absolut Vodka

Sweden’s Absolut is made in the world’s most energy-efficient distillery. Located in Ahus, it’s carbon-neutral and aiming for zero-emissions, zero-waste and 100% recycling by 2040 – all while producing more than half a million bottles of vodka daily. With its iconic bottle design – based on an old medicine bottle – this is a versatile vodka with notes of grain, vanilla and liquorice on the palate. Great in a whole range of cocktails from Bloody Marys to an Espresso Martini. Alcohol 40%

Avallen Calvados

Calvados is an oak-aged apple-based spirit, made in France. Production of Avallen is focused on preserving resources: it takes just 1.2 litres of water to make a bottle of Avallen, compared with 13 litres for the average bottle of bourbon for example. Each bottle actively removes 2.73kg of CO2 from the atmosphere, while the brand is also partnered with 1% for the Planet, donating to organisations and charities that are working to protect bees. In the glass you’ll find aromas of russet apple, green apples and toffee, with a light palate of sweet red apples finishing in a spicy kick. Pair it with tonic water or fresh apple juice and plenty of ice in a long serve. Alc 40%

Bacardi Carta Blanca Rum

Big player Bacardí operates a global initiative called ‘Good Spirited: Building a Sustainable Future’ which has so far led to a 32-tonne reduction of landfill waste and 90% less carbon emissions at its rum bottling facilities in the US. It works with sustainable sugar-cane farms, aiming for 100% sustainable sourcing by 2022. Carta Blanca is the original Daiquiri rum, used by American mining engineer Jennings Cox when he invented the cocktail recipe in Cuba. Light, creamy palate with notes of tropical fruit and vanilla toffee. Alc 37.5%

Bombay Sapphire Star of Bombay Gin 

Bombay’s Laverstoke Mill distillery won a BREEAM award (recognising best practice for sustainability) for its design. Environmentally-friendly features include a biomass boiler that uses byproducts of the distillation process, while the distillery is run on renewable, low-carbon energy such as a hydro-electric turbine. The distillery also sits within a wetland conservation area. Star of Bombay is a premium, small-batch gin, with a punchier taste than the classic Bombay Sapphire. Alc 47.5%

Bullards Coastal Gin

Bullards stands out thanks to its innovative eco-refill pouch project: buy your first ‘bottle for life’ then top it up with pouches of gin, delivered by post. Pop the empty pouch (no envelope or stamp required) in the post box and it will be returned to the distillery, which works with TerraCycle to turn each pouch into plastic granules and that are upcycled into new products. Inspired by the Norfolk coastline, this gin has notes of seaweed and wet stone, like walking over rock pools. There’s a fresh, breezy salinity to the very creamy and textured palate, balanced by some sweet citrus and herb notes, plus a hint of chamomile tea, with a salt and black pepper finish. Makes a great G&T. Alc 40%

Discarded Grape Skin Vodka

Turning trash into treasure is a full-time job for the distilling team at Discarded Spirits, who find clever ways to transform waste ingredients into quality spirits. Their vodka is distilled from grape pomace (the skins, stems and seeds left over from winemaking) and then blended with alcohol extracted from dealcoholised Chardonnay wine. The result is a smooth vodka, with fresh notes of green apple and creamy hints of pear and lychee, that works beautifully in a Vodka Martini. The range also includes Discarded Cascara Vermouth, a sweet style infused with cascara, the discarded fruit of the coffee berry and Discarded Banana Peel Rum, made with banana peel extract. The whole range comes in fully recyclable packaging. Alc 40%

Glengoyne 12 Year Old Single Malt Whisky

Run by Ian Macleod Distillers, the Glengoyne Scotch distillery uses 100% renewable energy. Located in Dumgoyne, north of Glasgow, the distillery is set within its own wetlands and is a partner to the Wildfowl & Wetlands Trust, helping to convert CO2 and conserve nature. Matured in ex-Sherry casks, the 12 Year Old is (unusually) an unpeated Highland single malt, which is fruity on the palate and easy-drinking. Alc 43%

Ketel One Vodka

The Nolet Distillery in Schiedam, in the Netherlands, is powered by a giant wind turbine that’s disguised as a traditional Dutch windmill; the surplus energy it generates contributes to the national grid. Brand-owner Diageo has a sustainability policy that includes water management, reducing waste and using recycled packaging. Made from 100% GMO-free European wheat and distilled in small batches, it’s smooth and clean with a crisp citrus flavour and notes of honey, plus a long and lively finish that works well in a Vodka Martini. Alc 40%

Kosenkorva Climate Action Vodka

Aiming to be the world’s most sustainable vodka, Koskenkorva is made from regeneratively farmed barley in Finland. Regenerative agriculture is a holistic cultivation method that aims to transform fields from emission sources of carbon into significant carbon sinks, thus mitigating climate change and protecting biodiversity. If all the farmers in the world transitioned to regenerative farming, it could potentially remove up to 322 billion tons of CO2 from the atmosphere. This single-estate vodka has peppery aromas and a smooth, creamy vanilla palate, with grassy notes and plenty of spicy kick on the finish. Alc 40%

Two Drifters Spiced Rum

The Two Drifters Distillery in Exeter produces a range of carbon negative rums, working with Climeworks and Carbfix to offset any CO2 produced. The electric distillery is run on 100% renewable energy, with electric delivery vehicles and carbon neutral packaging that features lightweight bottles and labels made from waste sugarcane fibres. Light golden brown in colour, the Spiced Rum has a sweet and spicy nose with banana toffee and tropical fruit. The light palate has dry, woody spice notes, plus hints of cardamom, aniseed and liquorice that linger on the finish. Works well in a Dark N Stormy cocktail with ginger beer and lime. Alc 40%

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Bibendum’s on-trade project gathers further pace

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Bibendum Wine has recruited a trio of top Bordeaux estates for its Bordeaux fine wine project.

The three new estates joining the project, which was launched in partnership with négociant Compagnie Médocaine at the beginning of 2020, comprise Châteaux Beychevelle, Troplong Mondot and Lynch-Bages.

The trio marks the latest in a wave of producers joining the project, including Angélus, Phélan Ségur and Haut-Bailly, who all joined in late September this year.

Bibendum launched the project to enable on-trade customers to buy ex-cellar Bordeaux wines at ‘competitive market prices’, with participating producers agreeing to supply wines directly from their cellars.

The aim of the project is to boost Bordeaux wines’ presence in fine dining restaurants and bars in the UK.

At launch, Bibendum already had a number of premium estates participating in the project. These include Château Pédesclaux and Château d’Issan, owned by the Cruse and Lorenzetti families; Goulée, Pagodes de Cos and Château Cos d’Estournel, owned by Cos d’Estournel; and Château d’Armailhac and Château Clerc Milon, which both form part of the Baron Philippe de Rothschild portfolio.

Welcoming the latest recruits, Robert Mathias, Bibendum wine buyer for the initiative, said: ‘We are absolutely delighted that more leading Bordeaux estates have seen the benefits of joining the project and we look forward to introducing our customers to their incredible wines.’

Château Beychevelle said it was ‘proud to be part of the Bibendum programme’ and looked forward to ‘deploying our wine through their key accounts’.

Château Troplong Mondot added: ‘We are very excited to be part of this marvellous project with Bibendum. This project is so important to carry a wind of change in the consumption of Bordeaux in the UK. We must never forget that wine is made for pleasure before everything. Let’s get Bordeaux back on every table.’

Last year, Bibendum also announced the addition of three new estates. These included AXA Millésimes (Tourelles de Longueville, Château Pichon Baron), Bouygues (Tronquoy-Lalande), and Delon (Potensac and Clos du Marquis).

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Xavier Rousset MS unveils sparkling e-commerce site 

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Xavier Rousset MS of Blandford Comptoir and The Black Book (formerly Trade) is gearing up to launch an e-commerce site focussed on sparkling wine.

Launching to the public this Friday 5th November, the website promises to host a selection of classics, grower Champagne, English sparkling and rare vintages, all at competitive prices.

The collection will feature bottles from Rousset’s Mayfair wine shop and walk-in Champagne room, hidden beneath Comptoir Café & Wine, including a number of Rousset’s English favourites such as Gusbourne, Hundred Hills, Wiston.

The range has been selected by Rousset, alongside wine director Tanguy Martin, who holds the award for ‘UK Sommelier of the Year 2015’.

‘Tanguy has done an incredible job researching and sourcing the Champagnes, I am very excited about the range we are  launching,’ said Rousset.

With the new digital venture, Rousset said he wanted to re-introduce his ‘passion and knowledge’ for Champagne.

‘Champagne has always been exciting to me. It brings back memories of my very first restaurant, Texture, which featured a Champagne bar and went on to win a Michelin star.

Fourteen years later I want to re-introduce my passion and knowledge for Champagne. I think it is the most fascinating  region, every time I go, I learn something new,’ he said.

The online shop will feature within Pinot & Chardo, Rousset’s first e-commerce site, which already runs as a free wine club where members can access winemakers’ tastings, sourcing and gifting services.

With a restaurant career spanning 20 years, Rousset became the youngest MS ever at the age of 23.

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Decanter’s dream destination: One&Only Portonovi, Herceg Novi, Montenegro

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Located at the entrance of Boka Bay on Montenegro’s stunning Adriatic coast, One&Only Portonovi is a new luxury hotel that makes a great base for anyone looking to explore local Montenegrin wines.

Head sommelier Rafaela Pons has curated a full programme of wine experiences. ‘Montenegro is small, yet extremely diverse. The same goes for its wines, which are extremely rich, crafted with love, dedication and attention,’ says Pons.

The ‘Wine and Dine’ experience (2.5 hours/€125pp) includes a visit to meet the owners of local winery Savina, with wine tastings and a chance to sample traditional Montenegrin cuisine. Back at the resort Pons can take guests on a ‘Journey through Wines’ (90 minutes/€45pp), a private tasting in the resort’s dedicated Wine Room that explores a selection of native wines.

The Wine Cellar at One&Only Portonovi

‘Montenegro’s strong suits are Cabernet Sauvignon and the indigenous varietal Vranac – a red grape that, in the right hands, produces a full body and complex nose like a Cabernet Sauvignon-Tempranillo blend,’ explains Pons. ‘The 2016 Vranac Reserve by Sjekloca, a tiny family-owned winery southeast of Portonovi, also scrubs up very well. Among the sweet wines, guests can discover Zizak, an indigenous white varietal now being revived by Montenegrin growers including the award-winning winery Savina, not far from the resort.’

The One&Only Portonovi concierge team can organise private day trips to Savina and other Montenegrin wineries such as Kopitovic and Plantaze. Guests can also order bespoke food and wine pairing dinners.

The resort’s three restaurants include contemporary Japanese eatery Tapasake Club and La Veranda, which offers fresh, homestyle Montenegrin cuisine. At Sabia by Giorgio Locatelli the Michelin-star chef has created a menu of seasonal Italian dishes and boasts a wood-fired pizza oven.

Three sun loungers next to a swimming pool

Relax at one of the resort’s six swimming pools

When you aren’t eating and drinking, you can go sailing, visit picturesque local towns such as Budva, or spend an afternoon wandering the tree-lined streets of Podgorica, Montenegro’s capital.

If you’re feeling energetic, trek the limestone peaks of Tara River Canyon in Durmitor National Park, a UNESCO World Heritage site. Or simply relax by one of the hotel’s six pools or in the tranquil Chenot Espace spa.

One&Only Portonovi Chenot Espace spa

The relaxing Chenot Espace Spa

Guests can choose from accommodation in stylish rooms, suites and private villas with their own beach and jetty. There’s plenty of space to moor your superyacht too…

For more information, visit oneandonlyresorts.com/portonovi

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Wine heist in Spain: Restaurant owner issues plea to thieves

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José Polo, co-owner and sommelier of the Michelin starred Atrio restaurant-hotel in Cáceres western Spain, has issued a plea to the thieves behind last week’s fine wine heist.

‘I would buy the wine back from the robbers especially the 1806 Château D’Yquem,’ Polo told Decanter.

Polo today revealed that 10 old vintages of Château d’Yquem and more than 20 Romanée-Conti, Burgundy wines, worth more than £1m, were among the fine wines robbed from Atrio’s prized wine cellar in the early hours of Wednesday, October 27th.

Polo said thieves had stolen 10 Château D’Yquem bottles from the 1806,1883,1884,1891,1899, 1900 and 1901 vintages.

As well as a bottle of La Tâche 1990, the thieves stole 24 bottles of Romanée Conti Burgundy wines from the following vintages: 1990, 1991, 1992, 1993, 1997, 1989, 1999 2001, 2002, 1993, 1997 1998, 1999, 2001, 2002, 2003, 2009 and 2012, including several magnums.

Polo said thieves would have difficulty selling the wines on as they were all numbered.

‘Due to the rarity of these wines some of which are very old vintages, it would be extremely difficult for these wines to be sold on,’ said a senior wine fine industry source at Christie’s Auction House.

Polo said the Atrio restaurant had recently sold a Romanée-Conti wine for €35,000 (£29,642)

But he laid emphasis on the importance of the 1806 Château D’Yquem, worth €350,000 (£295,000), which he said had been a key part of the history of his team and Atrio.

Having acquired the bottle at Christie’s auction, winemakers at Château D’Yquem salvaged this wine in 2001, following a breakage, near the neck of the bottle, by transferring the wine to another bottle.

Speaking to Decanter, Polo said that a woman aged in her forties, using a Swiss passport and wearing a wig, was accompanied by a man, who carried out the robbery of fine wine in the early hours of last Wednesday

‘It was the man who carried out the robbery. This was a very clean professional job, I think the couple had been hired to do the robbery,’ Polo told Decanter.

He explained that Spanish forensic police from Madrid together with local police were investigating the crime in which more 45 fine wines were stolen.

During the night the couple rang reception asking for for food. The robbery occurred whilst the receptionist made a salad and dessert for the couple at around 1.30am.

‘Security cameras show how the man stole the wine and but it into a bag before the couple left the hotel in the morning,’ Polo said.

‘They were able to break open the magnetic locks on the doors of the cellar,’ he added.

The couple, who spoke English with a ‘notable accent’, ate at the restaurant; ‘they were very polite and well dressed’, said Polo.

The nature of the fine wine robbery has raised eyebrows in many quarters of the wine trade.

‘This amount of wine would be very heavy to carry and move, even when put in bags, and to think they just walked out of the hotel with this number of bottles is odd,’ said one industry source who wished not to be named.

Meanwhile Polo told Decanter that the stolen wines had been insured prior to the robbery. ‘More than the bottles of wine, they robbed our dreams,” he said.

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Mas de Daumas Gassac: producer profile:

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Mas de Daumas Gassac: producer profile: – Decanter

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Andrew Jefford


August 31, 2021

Mas de Daumas Gassac has been the most celebrated domaine in Languedoc over the past half-century.

Its genesis can be dated back to a solitary walk around the property taken by Bordeaux geology professor Henri Enjalbert in July 1971. Returning to the mas [farmhouse], he declared to the astonished owners that they might produce ‘a grand cru from this soil – though it may be 200 years before it is accepted as such’.

Those owners were former glovemaker Aimé Guibert and his wife, a university ethnologist called Véronique de la Vaissière; they had bought the property the previous year. Aimé Guibert seized on the words – and greatly accelerated the time frame.

Scroll down to see tasting notes and scores for 15 wines from the Mas de Daumas Gassac range

Seven years later, the first vintage (1978) of the Cabernet Sauvignon-based Mas de Daumas Gassac was launched, made with a little sage consultative help from Bordeaux oenology professor Emile Peynaud.

At first, silence.

{“content”:”<p>In 1981, though, the wine was declared to be ‘a grand cru of the Languedoc’ by Figaro journalist Michel Piot – and subsequently, by French restaurant guide <em>Gault et Millau</em> as ‘Château Lafite du Languedoc’.</p>
<p>Further praise (from Hubrecht Duijker, Hugh Johnson, Robert Parker and Clive Coates MW, among others) secured the wine’s fame.</p>
<p>Aimé Guibert continued to produce the wine from the vineyards lauded by Enjalbert, and on the lines laid down by Peynaud, until his death in 2016. Four of his five sons – Samuel, Gaël, Roman and Basile – manage the estate today.</p>
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<p>Samuel Guibert makes the wine on behalf of the family. ‘When I took over between 2000 and 2010, my biggest challenge,’ he says, ‘was to make sure that no one said, “Wow, what a change!”.’</p>
<p>Much work has gone into the estate, but it’s designed to ensure that consistency and quality are maximised, while staying within existing style parameters. Cabernet, notably, is still king. ‘We’ve had a chance to compare Cabernet with all the other varieties we grow here,’ says Guibert. ‘In 20 out of the last 21 vintages, Cabernet was the best variety – by far.’</p>
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<p>The Cabernet (70%-78%) is still blended with the fruit of up to 24 other varieties, including <strong><a href="https://www.decanter.com/wine/grape-varieties/pinot-noir/">Pinot Noir</a></strong>, Tannat, <strong><a href="https://www.decanter.com/wine/grape-varieties/tempranillo-tinto-fino/">Tempranillo</a></strong>, Baga, <strong><a href="https://www.decanter.com/wine/grape-varieties/nebbiolo/">Nebbiolo</a></strong> and Saperavi.</p>
<p>These are picked in a state of mixed ripeness prior to the Cabernet. At the Daumas Gassac vineyard altitudes (250m-550m), this means fresh acidities and never more than 14% alcohol. The wine is steel-fermented and lightly oak-aged: 12-14 months and at most 15% new oak, with three or four Bordeaux-style rackings prior to bottling. It is never a hedonistic, lavishly fleshed, beefcake Cab; indeed, its classical reserve when young can surprise. But it ages effortlessly for two decades or more, and is invariably poised and digestible.</p>
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<h2 style="text-align: left;"><strong>Mas de Daumas Gassac: at a glance</strong></h2>
<p style="text-align: left;"><strong>Founded</strong> Land purchased 1971; first red vintage 1978, first white vintage 1986.</p>
<p style="text-align: left;"><strong>Owned by</strong> The Guibert brothers: Samuel, Gaël, Roman, Basile and Amelien.</p>
<p style="text-align: left;"><strong>Production</strong> 86,000 bottles (red 44,000; white 35,000).</p>
<p style="text-align: left;"><strong>Key wines</strong> Mas de Daumas Gassac Rouge; Cuvée Emile Peynaud (pure, single-vineyard Cabernet, in the best years only, including 2015, 2020); Blanc; Vin de Laurence (sweet wine based on early-picked Sercial refermented with late-picked Muscat à Petits Grains Blancs, best years only); Rosé Frizant sparkling.</p>
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<h3><strong>Great debate</strong></h3>
<p>But is it a ‘great Languedoc wine’? That’s an interesting question. Mas de Daumas Gassac is a pure and now time-honoured expression of propitious Languedoc soils, much enjoyed by its drinkers and sold en primeur and on allocation in a way in which few – if any – other Languedoc wines are. So yes, it is one of very few market-tested, auction-traded ‘great Languedoc reds’. Yet it is atypical of the present-day Languedoc in varietal and stylistic terms.</p>
<p>You could not, for example, find a starker contrast to Gérard Bertrand’s notion of grand Languedoc wines (as exemplified either by his IGP Aude Hauterive Cigalus or his AP Minervois La Livinière Clos d’Ora). Were it not an IGP (St-Guilhem-le-Désert Cité d’Aniane), Mas de Daumas Gassac would potentially qualify as AP Terrasses du Larzac – yet it also contrasts with Terrasses du Larzac references such as Mas Jullien, Mas Cal Demoura or neighbouring Château Capion.</p>
<p>Before jumping to conclusions, though, remember that Languedoc varietal choices aren’t written in stone; styles never cease to evolve. In 50 years, we may come to find the Mas de Daumas Gassac 2020 more typical of its region than the Clos d’Ora 2020. Or we may not. Only time – and you, the drinkers – will tell.</p>
<p>There are also developments taking place at the estate itself. ‘The biggest change,’ says Guibert, ‘is the renovation of the vineyard: my father never had to do that. But esca [a grapevine trunk disease] is a big problem here, so every year we try to replace 3ha. We wait three years; we replant (with our own massal selections); we wait again.</p>
<p>‘My top achievement for sure has been completing 18km of fencing to keep out the wild boar. We used to lose 10% of the crop to boar every year, so that fence saves us about €200,000 a year. We also don’t have tractors in the vineyards any more – just quad bikes, with horse ploughing and sheep grazing. We’ve gone from five people to 12 in the vineyards.’</p>
<p>And the winery? ‘We work by gravity now in the winery, and that has really helped in terms of elegance and finesse. It has also cut the use of SO2 by 75%. Every time you pump you bring in oxygen, so you reduce oxygen 10 times by not pumping. The next project is to increase storage space, and in the long term we&#8217;re also planning a new winery. We hope to make a Terrasses du Larzac, perhaps from new vineyards or partnerships – but we’ll have to see; that’s at least two years away.’</p>
<div id="attachment_463044" style="width: 1310px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-463044" class="lazyload blur-up size-full wp-image-463044" src="https://www.decanter.com/wp-content/themes/simba-theme/assets/images/placeholder.png" data-src="https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2021/08/Mas-de-Daumas-Gassac.jpg" alt="Mas de Daumas Gassac" width="1300" height="860" data-sizes="auto" data-srcset="https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2021/08/Mas-de-Daumas-Gassac.jpg 1300w, https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2021/08/Mas-de-Daumas-Gassac-300x198.jpg 300w, https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2021/08/Mas-de-Daumas-Gassac-630x417.jpg 630w, https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2021/08/Mas-de-Daumas-Gassac-135x89.jpg 135w, https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2021/08/Mas-de-Daumas-Gassac-320x212.jpg 320w, https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2021/08/Mas-de-Daumas-Gassac-620x410.jpg 620w, https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2021/08/Mas-de-Daumas-Gassac-920x609.jpg 920w, https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2021/08/Mas-de-Daumas-Gassac-1220x807.jpg 1220w" sizes="(max-width: 1300px) 100vw, 1300px" /><p id="caption-attachment-463044" class="wp-caption-text">The Mas de Daumas Gassac winery buildings near Aniane in the Hérault department. Credit: Vincent Bartoli</p></div>
<h3><strong>Creative thinking</strong></h3>
<p>I ask Guibert about the relationship between Mas de Daumas Gassac and the Moulin de Gassac wine range. ‘My dad,’ he explains, ‘was an entrepreneur. He loved to create things. He saw there was a glut of fruit in the Languedoc in the 1980s, with incentives to uproot. Everyone around us was in the Aniane co-op – so he offered to set up a joint venture to select the best terroirs and vinify those ourselves. Aniane said no; they still regarded us as outsiders. But the co-op at Villeveyrac said yes, and Moulin de Gassac was a fabulous success.’</p>
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<p>It still is: 1m-3m bottles every year, coming from 300ha of Villeveyrac vines but made and blended under Mas de Daumas Gassac supervision. Some of the wines are varietals, but the most interesting are blends, sold under brand names that Aimé Guibert rescued from his old leather business (Eraus and Faune whites, Elise and Albaran reds): ‘Selections of a few parcels based on old vines and lower yields, handpicked up on the plateau where the tractors can’t go.’</p>
<p>The co-op at Aniane, meanwhile, has closed.</p>
<p>
”}

Andrew Jefford’s highlights from the Mas de Daumas Gassac range

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Great summer drink ideas: Cocktails, spirits and no-alcohol alternatives

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Summer is the season when long drinks rule: thirst-quenchers that are simple to prepare and easy to mix up in pitchers or jugs to share with friends. Below you will find some great summer drink ideas, from cocktails and spirits to no-alcohol alternatives.

The current trend for quality ready-to-drink cocktails makes life even easier: simply fill your glass with plenty of ice, pour and enjoy.

There are plenty of classic summer cocktail recipes: from salt-rimmed Margaritas to rum-laced Tiki drinks like the Mai Tai. But if you enjoy experimenting with flavours and preparing mixes that your friends and family might not have tried before, drinks writer Laura Foster suggests simple summer twists on classics.

Meanwhile spritzes continue to be a popular, lower alcohol choice, with Waitrose recently reporting an increase in Aperol sales, up 148% year-on-year. If you fancy a change from an Aperol Spritz try pairing Barcelona vermouth El Bandarra Al Fresco (see below) with tonic instead.

Many distillers put summer ingredients to good use in seasonal editions of their spirits – from flavoured vodkas to summer gins. Botanicals including strawberries and rose petals, plus seaside plants such as rock samphire and sea purslane help to conjure up summer days in a glass – and who doesn’t love a crisp G&T on a hot summer’s day?

If you want to avoid alcohol altogether, the range of low- and no-alcohol drinks continues to grow at a rapid pace. From convincing gin alternatives such as Seedlip and Sea Arch Coastal Juniper to bottled and canned mocktails and hard seltzers: there has never been more choice for drinkers choosing to go alcohol free. But whatever your preference – and whatever the occasion – the selection below should give you plenty of drinking inspiration…

Summer drinks to try

Aluna Coconut Rum

For a totally tropical taste try Aluna: a blend of five rums from Guatemala and the Caribbean, made with toasted coconut and sustainably sourced coconut water. Slightly lower in sugar and alcohol, there are lots of fresh creamy coconut aromas with nice spiciness on the palate, plus toasted coconut notes and vanilla – like sipping rum out of a coconut shell. Rum fans can enjoy it neat over ice; pair it with cola and lime for a coconutty Cuba Libra or pimp their Piña Colada. Alcohol 37.5%

Amplify

This no-alcohol spirit is an ideal option for fans of citrus gins. Fresh, sweet orange citrus aromas on the nose, with mandarin and hints of orange barley. The palate is a zesty mix of citrus and spice. Lemon, orange and lemongrass feature alongside a green chilli kick and a dry earthiness on the finish, which is crisp and slightly bitter. Pair it with Fentiman’s Pink Grapefruit Tonic Water for a refreshingly zingy take on a G&T. Alc 0% 

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Buck and Birch

I love the unusual foraged flavours that Tom Chisholm and Rupert Waites create at their East Lothian Distillery. As well as their Aelder Elixir wild elderberry liqueur and Amarosa rum and rosehip liqueur, the duo also produce a range of ‘wild bottled cocktails’, each in a 150ml bottle that serves two. My pick for summer is The Thornstar Martini, a blend of Amarosa, woodruff vodka, hawthorn blossom syrup and sea buckthorn. It’s tangy and bitter-sweet, with the distinctive spicy dried orange peel and dried mango notes of the sea buckthorn coming through nicely, plus a crisp, lip-smacking finish. Alc 16%

buckandbirch.com

Carluccio’s Amalfi Pompelo Margarita

Italian restaurant and deli brand Carluccio’s launched its own range of bottled cocktails in May. Made with blanco tequila and Pampelle Italian ruby red grapefruit liqueur, the Amalfi Pompelo Margarita has a spicy lime and pink grapefruit palate with a tang of Maldon sea salt. The range also includes sweeter takes on a Strawberry & Balsamic Sour and a Honeyed Fig Daiquiri, all in 135ml aluminium bottles. There’s also a 700ml sharing bottle Negroni, made with Portobello Road Gin, sweet vermouth and Campari, that’s perfect for aperitivo hour. Alc 14%

carluccios.com

El Bandarra Al Fresco

Step aside Aperol Spritz, there’s a new summer tipple in town… Made in Barcelona, El Bandarra Al Fresco is a bitter-sweet vermouth that you can pair with tonic for a vibrant aperitif. With lower alcohol than a G&T, vermouth and tonic is a lighter, more refreshing take on a sparkling summer cocktail. Mix 50ml El Bandarra Al Fresco with 100ml tonic in a highball glass filled with ice and garnish with an orange slice. The eye-catching graphic bottle – inspired by tapas menus – looks great too. Alc 14.5%

Wine glasses and a box of Jukes Cordials on a summery table

Jukes Cordialities

Wine writer Matthew Jukes is the palate behind this range of alcohol-free drinks designed to appeal to wine lovers. Each numbered blend combines natural fruit, vegetables, herbs, spices and flowers with organic apple cider vinegar. Each 30ml bottle can be mixed with still or sparkling water to create two 125ml glasses. My pick for summer, Jukes 8 is inspired by Provence rosé, with notes of rhubarb, melon, pomegranate and apple. Alc 0%

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Manly Spirits Marine Botanical Vodka

A vodka for gin lovers, this Australian spirit is distilled in Sydney using foraged marine botanicals including sea parsley and kelp. Salty, savoury aromas with underlying spiciness make your mouth water. The slightly sweet palate is creamy and savoury with some seaweed umami depth, balanced by lovely breezy ozone freshness and a clean mineral edge. Just like a day out at the seaside… A great alternative to gin with tonic or try it neat with oysters. Alc 41.6%

Mocktails

The bottled Mocktails range will suit anyone who doesn’t want to drink alcoholic cocktails, but doesn’t want to have sweet syrupy fruit juice drinks either. Low in sugar and vegan friendly, these are well-balanced alternatives to popular cocktails that you can enjoy instead of or in between alcoholic drinks. My summer picks are The Vida Loca Mockarita, packed with fresh lime notes, and the ginger-spiced Scottish Lemonade Mockscow Mule. The range also includes the Karma Sucra Mockapolitan and Sevilla Red Sansgria, all in 200ml serves. Alc 0%

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Muri Passing Clouds

Danish brand Muri arrived in the UK in May after making waves on Copenhagen’s restaurant scene. A food-friendly low-alcohol wine alternative, it’s made using a layered fermentation technique, producing nuanced flavours and aromas that will open up with time in the glass. Red wine drinkers will enjoy Nuala, but my summer selection is Passing Clouds, made from white currants fermented with Pichia kluyveri yeast and blended with quince kefir and jasmine tea. The aromatic floral nose is a delight – with notes of jasmine, orange blossom and beeswax, plus an undertone of russet apple – and the fresh, palate-cleansing acidity. Alc <0.5%

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Porters Tropical Old Tom Gin

Created by bartenders in a micro-distillery in Aberdeen, this gin is made in an Old Tom style: a traditional 18th century recipe that’s slightly sweeter than London Dry. I love the fresh and faintly tropical aromas, with sappy leafiness, pineapple and floral touches. On the palate the Old Tom sweetness is balanced by fresh tropical fruit – pineapple, mango – edged in florals but also with earthy base notes, like walking through a humid rainforest. Makes the perfect summer G&T. Alc 40%

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Storing Madeira – Ask Decanter

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Should you store Madeira on its side or upright?

Madeira is one of the easiest wines to store. Having been exposed to heat and oxygen during the winemaking process, Madeira is nowhere near as demanding as other wines. There is no need to lay down a bottle of Madeira in a cool cellar.

With the exception of colheita and frasqueira (vintage) Madeira, most wines are bottled with stopper corks and should be left standing upright. Vintage Madeiras are often bottled with short driven corks, which provide a fairly poor barrier between the wine and the outside world.

Should a cork ever be replaced on a very old bottle of Madeira?

Any wine being stored for any length of time should be stored upright and recorked from time to time. Blandy’s, for example, has a policy of checking on its vintage stock every 20 years and recorking if necessary.

A representative of IVBAM (the Instituto do Vinho, Bordado e Artesanato da Madeira) must be present when any bottles are recorked by a shipper on the island to ensure authenticity. The wines will be resealed with an IVBAM selo de origem seal. There is no such assurance when a bottle has been recorked by a private collector and consequently no way of ensuring provenance.

A conscientious collector will label the bottle with the date when it was recorked.

See also:

Understanding the different Madeira styles

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