Larry Stone and Lingua Franca – Part Two

Posted on December 17, 2025 by thewineraconteur

Larry Stone, the founder of Lingua Franca, was at The Fine Wine Source in Livonia, Michigan for three wine tasting sessions of his wines.  “Lingua Franca” has been referred to as the universal language used to connect people of diverse backgrounds, which goes back to the days when the French language was the premier language of international diplomacy.

The last white wine that was poured was Lingua Franca Sisters Chardonnay Willamette Valley, Oregon 2022.  Larry Stone named the wine after his sisters who were separated during a war.   Fifty percent of this wine was sourced from the Lynx Hill Vineyard in the Eola-Amity Hills, while the other fifty percent came from the  high-altitude Maple Grove Vineyard in South-West Salem.  The wine is pure Chardonnay and the fruit was all hand-harvested, and whole-cluster pressed and allowed to settle for twenty-four hours in Stainless Steel tanks.  The wine was then transferred to French Oak barrels, of which twenty-five percent was new; Initial Fermentation with wild yeast, and then spontaneous Malolactic Fermentation occurred in the barrels while aging Sur Lie for eleven months.  The wines were then blended in a closed-top Stainless-Steel tank on its lees for an additional five months before bottling. This pale golden-yellow wine offered notes of pineapple, lemon, yellow flowers, ocean spray, terroir and a dash of sulfur.  On the palate, this medium-bodied, well-balanced wine displayed tones of green apples, pears and quince, along with fresh acidity and a touch of butter ending with a medium-count finish of fruit, refreshing salinity and terroir.  

We then tried our first red wine, Franca Lingua “Avni” Pinot Noir Willamette Valley 2023.  This wine, just a week or so before the tasting, was awarded by The Wine Spectator the position of Number 16 in their list of the Top 100 of 2025.  The fruit for this wine comes from several locations, hence the Willamette Valley AVA.  One third of the wine comes from their estate vineyards, and other sites are in the Yamhill-Carlton, Van Duzer Corridor, and from the recently created Mt. Pisgah region with its uplifted marine sedimentary soils.  The fruit is hand-harvested, sorted and destemmed and are fed bin by bin into small tanks and then pumped into larger Stainless-Stee and concrete tanks, where they ferment spontaneously with wild yeasts.  Ten percent of the fruit undergoes Carbonic Maceration in airtight tanks.  After fermentation the wine is aged in French Oak barrels and casks, of which twenty-five percent is new, for eleven months on the lees.  The wines are then blended and aged for an additional three months in a tank before bottling.  This ruby-red colored wine offered notes of cherries, raspberries, and pomegranates along with lavender, sous-bois and spices.  On the palate this medium-bodied, well-balanced wine displayed tones of red fruits, mingling with black tea, graphite and clove with bright acidity and velvety tannins ending with a medium-count finish of fruit, terroir and licorice.

We then had the Lingua Franca Estate Pinot Noir Eola-Amity Hills 2022.  The wine is pure Pinot Noir and most of the fruit for this wine came from two of their finest Blocks (1 and 2), while seventeen percent came from their Block 3 with slightly deeper soil and then thirty-one percent from their higher Blocks planted with a different clone.  The fruit was hand-harvested and sorted, with the use of wild yeast fermentation in medium-sized concrete and Stainless-Steel tanks.  Nineteen percent of the fruit was done in the whole cluster and the balance destemmed and only whole berries.  The Initial Fermentation and the Malolactic Fermentation were both done spontaneously, followed by traditional punch-downs.  The wines were aged for twelve months in French Oak, of which twenty-five percent was new, then the wines were blended for an additional four months in a tank before bottling.  This deep ruby-red wine offered notes of cherry, raspberry, blackberry and pomegranates along with lavender and spices.  On the palate this medium-bodied, well-balanced wine displayed tones of red fruits and citrus with bright acidity and ripe tannins ending with a medium-to long-count finish of fruit and terroir.      

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Larry Stone and Lingua Franca – Part One

Posted on December 14, 2025 by thewineraconteur

There was a special wine tasting event at The Fine Wine Source in Livonia, Michigan with only three one-hour sessions, and it was all booked up.  The tasting was hosted by Larry Stone, the founder of Lingua Franca.  More about his wines is forthcoming, but within months of becoming the ninth Master Sommelier in the United States, he became the first American to win the prestigious Best International Sommelier in French Wines competition in Paris.

The first wine that was poured was Lingua Franca “Avni” Chardonnay Willamette Valley, Oregon 2022.  Larry Stone bought the estate in 2012, was planted in 2013 and the winery was co-founded with Dominique Lafon in 2015. The estate is sixty-six acres in the Eola-Amity Hills district of Willamette Valley.  The wine is pure Chardonnay and sourced from multiple vineyards in the region with the fruit grown on shallow volcanic soils; Eola-Amity Hills Lingua Franca’s Bunker Hill Estate Vineyard, Chehalem Mountains’ Yamhill Carlton and a site in the Van Duzer Corridor with marine sediments. Whole cluster pressing with settling in the tank for twenty-four hours, barrel fermented with wild yeast.  Initial and Malolactic Fermentation were spontaneous and completed in barrels, with French Oak, of which twenty-six percent is new, for eleven months Sur Lie.  The wines were then put back in closed tanks with their lees for another six months prior to bottling.  A soft golden-yellow wine that offered notes of fruit, citrus, white florals, minerals and spice.  On the palate this medium-bodied, well-balanced wine displayed tones of green apple, pears, lemon zest and ending with a medium-count finish of white fruit, spice and terroir.

The second wine that we had was Lingua Franca Estate Chardonnay Eola-Amity Hills, Oregon 2022.  The estate is composed of individual vineyard blocks, which are farmed by organic and regenerative farming principals.  This wine is pure Chardonnay, and eighty percent is sourced from the original plots that were planted in 2012, while the balance is from some new plots planted in 2018 and 2019.  The fruit is manually harvested, with field sorting, resulting in eighty percent whole cluster pressing and the other twenty percent crushed and pressed, then is allowed to settle for twenty-four hours in a tank, barrel fermented with wild yeast in French Oak, of which twenty-seven percent is new.  Initial and Malolactic Fermentation is completed spontaneously in each barrel, and the wine lays on the lees for eleven months, then combined in tanks with the lees for five additional months on the lees, prior to bottling.  This soft golden-yellow wine offered notes of jasmine, gardenia and lemon blossoms.  On the palate this medium-bodied, well balanced wine displayed tones of green apples and lemon cream, chamomile and sea salt; ending with a medium-count finish of while florals, terroir and a salinity that beckons another sip and some more food. 

The penultimate bottle of white was the Lingua Franca Bunker Hill Chardonnay Willamette Valley, Oregon 2022.  Their Bunker Hill Estate Vineyard is in South Salem Hills, and represents the oldest source of fruit, as it was planted in 1995 and is among the earliest of the Dijon-clone plantings in Oregon.  The grapes are hand-harvested, with sixty-seven percent whole cluster pressed and thirty-three percent crushed and pressed, settled in a tank for twenty-four hours, then barrel fermented in French Oak with twenty-six percent new, on fine lees.  Full Malolactic Fermentation occurred spontaneously in each barrel.  After eleven months of aging on the lees, the wines were combined in a tank with their lees for an additional five months prior to bottling.  This pale-yellow-green colored wine offered notes of green apples, yellow flowers, flint, herbs, wet stones and lemon zest.  On the palate this full-bodied, well-balanced wine displayed tones of green apples and thyme, very polished and ended with a medium-to-long count finish of fruit, spice and a mineral salinity that was very refreshing and totally food friendly.   

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Alpino Detroit in Corktown

Posted on December 11, 2025 by thewineraconteur

People think of my Bride and I when they want to try a restaurant off the beaten track, both in cuisine and destination.  My Bride didn’t think twice about us going back to Alpino Detroit with someone that hadn’t been there.  The Corktown district of Detroit has exploded in the last couple of years as being the trendiest region, as well as the oldest residential area, with homes dating back to the 1860s and was originally where the Irish immigrants lived, hence the name, derived from County Cork.

For a relatively new restaurant, that opened in 2023, they have won numerous awards.  The site was originally another restaurant “Lady of the House” which evoked the Irish origins of Corktown, while Alpino Detroit represents Northern Italy and incorporates Switzerland, Austria and Germany, and the French Alps.  They sit seventy comfortably, and during the summer, they also have patio dining.  Another big factor is that they have their own parking lot, which is a big plus for the area.  We started out by sharing a couple appetizers.  We had the Gurkensalat, which is Persian Cucumber, Pickled Shallot, Crème Fraiche, Dill and Marigold; and it was very refreshing.  We also shared an order of Rosti, a Swiss Potato Pancake with Smoked Salmon, Crème Fraiche and Mustard Greens.

For our main entrée orders my Bride had the Walleye with Wilted Savoy Cabbage, Walley Velouté and Sauce Verte.  While the two men had orders of the Wienerschnitzel which was a Breaded Veal Cutlet with Morel Rahmsauce and Pickled Mustard Seeds.  It was easy that we were all going to have white wine and we went with Pierpaolo Pecorari Traminer Aromatico Venezia-Guilia IGT 2021. This wine is from the Friuli-Venezia-Giulia, also known as Tre Venezia region in northern Italy.  Wine growing in the region dates to the 18th century and since the 1970s there has been focus on traditional winemaking.  The Traminer grape is said to derive from Tramin (Termeno), a town in the Alps of Alto-Adige and the grape dates to the 11th century.  It is believed to be the German Gewurztraminer of Alsace, but which area was first can’t be determined positively.  In the Alpine region it is also known at White Traminer and Savagnin Blanc.  This golden-yellow-colored wine offered notes of dried white flowers, rose petals, citrus and nuts.  On the palate this light bodied wine with moderate acidity displayed tones of lychee, citrus, herbs and spices coming to a medium-count finish of fruits, spices, nuts, smokiness and minerality.

For dessert with multiple spoons supplied there was Bonet featuring chocolate, honey caramel, dark chocolate crumbs and hazelnuts as well as an order of Apfelkuchen which was an olive oil and thyme cake with Honeycrisp apples, maple cardamom, sage and an apple butter sorbet.  I also ordered a glass of Domaine Rolet Pere et Fils Arbois Vin Jaune Jura 2017 to share. Domaine Rolet was created in 1942 and was produced by two generations, who then sold the estate in 2018; they produce all the classic wines from the Jura. Vin Jaune is only produced in the Cotes du Jura, Arbois and Arbois-Pupillin.  It is made with Savagnin grown on blue and gray marls, manually harvest late in the season, which can produce a high alcoholic content by volume.  After fermentation the wines are transferred to oak barrels and left, untopped for a minimum of six years and three months, similar to the production of the fortified Fino and Manzanilla wines.  The wine is exposed to oxygen in the barrels and develops a layer of yeast on the surface officially called “gout de jaune” or “taste of yellow” (like the “flor” in Jerez).  This is a wine that has a very long life.  A bronze-yellow wine with notes of dried fruits, spices, almonds, hazelnuts, walnuts, pepper, morels and minerals.  On the palate this full-bodied, delicate acidity displays tones of complex flavors of candied and dried fruits, nuts, and spices ending with a long-count finish of sous-bois and minerality.  My Bride and our friend did not like this wine, as I think oxidized wines tend to have immediate fans or they are on the other side of the table.

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My Bride’s Birthday 2025

Posted on December 8, 2025 by thewineraconteur

I must admit that it was a great celebration and unfortunately this time of the year always gets hectic, and I have articles that pile up on each other, especially when I have multiple part stories.  I know that she forgives me, as she knows that I do try to be conscientious.

She wanted to have dinner at home that she administered, though she did claim that the menu seemed more me than her.  We started out with appetizers and shrimp cocktails.  We then had a salad that we discovered on our last trip to Las Vegas, a Heart of Romaine Salad with Pomegranate Seeds and Strawberries served with a Champagne Vinaigrette (I even volunteered to harvest the seeds).  She also made her favorite Bourbon Basted Salmon.  So, the first wine that I grabbed was Domaine Jean Bourdy Cremant du Jura NV.  Domaine Jean Bourdy began in 1579 with generation to generation in the Jura.  Consequently, Domaine Bourdy has one of the most extensive library collections of wine in the Jura. The appellation of Cremant du Jura was created in 1995 with a history dating back to the Eighteenth Century and was then known as Vin Mousseux.  Cremant du Jura now accounts for twenty-five percent of the total wine sold by Jura wineries. The wine must be at least fifty percent Chardonnay, and the remainder can be Savagnin for the white and the rosé must include Poulsard and Pinot Noir. Like all Cremant wines, they must be made in the Methode Traditionelle and aged in bottles on their lees for a minimum of nine months.  The Jean Bourdy Cremant du Jura was pure Chardonnay.  My Bride was enamored by this wine, and we bought a case of it about ten years ago, and it has held up extremely well.  The wine had a beautiful golden color with fine bubbles with notes of citrus, floral and yeast.  On the palate apples and brioche with a nice medium length offering terroir (minerals).

Then came the main entrée which was Braised Short Ribs of Beef with Root Vegetables and of course Armenian Pilaf (this is almost a given for any dinner at our house, as it is expected.  Two hours before dinner was expected to be served, I decanted probably her favorite winery’s flagship wine Cain Vineyard and Winery Cain Five Napa Valley 1995, and from a vintage two years after we met.  In 1980 when Jerry and Joyce Cain purchased the property which would become the mountain vineyard, the vineyard was dedicated to Cabernet Sauvignon, Cabernet Fran, Merlot, Malbec and Petit Verdot.   The fruit inspired the name Cain Five and the first vintage was in 1985, the winery was originally “Cain Cellars” and their first crush was in 1982.  Cain is a mountain winery, and they pride themselves on the fact that the fruit is hand harvested, so they can actually pick the grapes at the proper individual time, because the vineyards are too steep for machinery.  The fruit for Cain Five is all from one vineyard, estate grown and estate bottled.  We bought this bottle at the winery when we did a tasting.  I did ask why they don’t refer to the wines as a Meritage; they informed me that they were doing this prior to the creation of the Meritage association, and that they felt there was no reason for them to be a member.  The wine is sixty-three percent Cabernet Sauvignon, twenty-three percent Merlot, nine percent Cabernet Franc, four percent Malbec and one percent Petit Verdot; and they came from sixteen lots that were vinified separately.  The wine was aged for twenty-two months in French Oak.  This was a very deep purplish-black colored wine that offered notes of black cherry, blackberry, black currant, and ripe plums with secondary notes of chocolate, cedar, and pencil shavings and no foxiness.  On the palate this full-bodied, well-balanced wine “chewy” wine displayed tones of ripe dark fruits blending perfectly with now savory and mellow tannins, ending with a nice long-count finish of ripe fruit, spices and still plenty of terroir.  My Bride at first objected to my opening one of her prized and esteemed bottles, but after tasting it, she was glad that it was so elegant as a thirty-year-old.

My Bride really did surpass herself with her skill in the kitchen that day, because for dessert she made a Grand Marnier Soufflé.  I also had the perfect bottle to end the evening, and it was even more poignant as I later found out that the wine is no longer being made and my local wine shop sold the last seventy-seven bottles extant.  I brought a bottle of dessert wine that took my breath away, and then the same thing happened when my Bride first tasted it.  We opened a bottle of Roberts + Rogers Louer Family Cabernet Sauvignon Port Napa Valley NV.  I had no information about this wine, nor could I find any, it was like it didn’t exist.  I called and got ahold of Roger Louer, who I have met a couple of times at The Fine Wine Source, and he gave me some information.  After the Cabernet Sauvignon vines were picked for the wines, they went out a picked whatever late-harvest berries were left on their St. Helena estate, and they were reading around 25 brix and after fermentation they added brandy and got the wine down to nine percent sugar reading.  They only made one barrel of this wine, and they aged the barrel for one year.  They produced about forty cases, because they were the smaller 375ml bottles.  The wine was really made for their family and friends’ usage, but the wine shop and the winery have a long record of association and the shop got a few cases.   They have only produced this wine perhaps every five years or so, and I was told that in the future the bottles would read “Port-style.” The wine was a deep-dark red wine that offered notes of dried fruits, candied nuts, and spices.  On the palate there were tones of figs, black fruit, caramel, mocha, and nuts with a very long finish of dried fruit and nuts.  So now, I am guarding the last of our stash.  

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Thanksgiving 2025

Posted on December 5, 2025 by thewineraconteur

Thanksgiving is a holiday that makes us (my Bride) totally organized and totally impressive to all that hear her accomplishments.  This year, two days earlier, she had gone to the post office to mail the out-of-town gifts and the Christmas and Channukah cards.  All the Christmas packages are wrapped and bundled by family and double checked on her checklist.  I think that she got into this habit, because I was in retail, and she wanted to spend some time with me, on those rare days that I had some time off.

One of her girlfriends for a birthday gift, the two of them went and took a charcuterie board class to learn some techniques, so we had a board prepared, among other noshes, because she announced that appetizers were at two, and dinner was at three. One of our grandsons had bought me as a birthday gift, and I saved it, until he was legally able to drink it with us.  He saw it and was intrigued, and he knew that Nick and Nora would appreciate it.  We shared Fratelli Saraceni Blumond Blue Wine Italy NV.  Saraceni Wines is a family-owned wine producer, best known for its Chianti and Prosecco labels. They are also known for their unconventional sparkling wines.  Blumond Blue is a sparkling wine made from the Glera grape (Prosecco if from the proper areas), gently pressed and fermented in Stainless-Steel tanks, with the addition of Blue Curacao liqueur (made from the aromatic peels of the lahara citrus fruit) and peach juice, using the Charmat Method.  This blue sparkling wine with medium-size bubbles offered notes of peaches and raspberries.  On the palate this light-bodied wine with bright acidity displayed tones of peach, citrus, a subtle mousse and ended with a short-count finish of sweetness.  

The first entrée of the meal was of course, a turkey that my Bride cooks in a roasting bag in a roaster, stuffed with root vegetables.  There was her Caesar Salad, her acclaimed stuffing and several assorted vegetable dishes.  I was rather distracted from everything else as I was carving the bird.  Now I must admit that I never enjoyed turkey, until I had my Bride’s interpretation of this bird, as I always thought it was a first cousin to cardboard, but her turkey is very moist, and the meat basically falls off the bones.  We started with Roberts + Rogers Chardonnay Napa Valley 2018.  This is pure Chardonnay that was aged for almost twelve months, with sixty percent in French Oak, and forty percent in Stainless-Steel; and then blended.  A rich golden-colored wine that offered notes of caramel apples, baked pears and a touch of pineapple and white florals.  On the palate, this medium-bodied, well-balanced wine displayed tones of the green fruits, baking spices, especially vanilla and ended with a medium-count finish of fruit and buttered toast.

After carving the turkey, I proceeded to carving the lamb roast that was also braised with root vegetables, and of course, there was also Armenian Pilaf.  My biggest problem with these big dinners is that I am usually full before dinner is served, because I am constantly nibbling on some tender morsels as I am carving, an excellent benefit from my duties. For this entrée I had opened an hour earlier a bottle of Chateau Haut Marbuzet Saint-Estephe 2000.  The estate was founded in the 18th century but has received notice since 1952 when it was acquired by Herve Duboscq and is now produced by H. Duboscq et Fils.  The estate is located between Chateau Montrose and Cos d’Estournel and is about forty hectares of gravel, clay and limestone soils with a view of the Gironde, with vines that average about thirty years in age. The property was one of the original Crus Bourgeois names in 1932 and promoted to Crus Grand Bourgeois Exceptionnels in 1978; and confirmed as one of the nine Crus Bourgeois Exceptionnels in 2003, the winery is regarded as being comparable to many of the Cru Classe wines. The wine is a blend of fifty percent Merlot, forty percent Cabernet Sauvignon, five percent Cabernet Franc and five percent Petit Verdot.  The fruit is picked as late as possible, and vinification occurs in large oak vats for Initial Fermentation and for Malolactic Fermentation and then the wine is aged for eighteen months in all new French Oak.  The deep ruby-red wine offered immediate notes of oak and then black cherry and blackberry, hibiscus, chocolate and pepper, spices and minerals.  On the palate this full-bodied, well balanced and creamy textured wine displayed tones of the dark fruits and smokiness and a dash of espresso, blended with still firm tannins culminating to a long count finish of fruit, spices and plenty of terroir.  In hindsight, I should have decanted this bottle after seeing the deposits on the side of the bottle, just below the neck; I shall recall this when I open the other bottles. 

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Laurent-Perrier – Part Two

Posted on December 2, 2025 by thewineraconteur

It was quite the event at The Fine Wine Source featuring the first time in Detroit as well as in America of Constance Delaire, the Chief Oenologist and Winemaker for Laurent Perrier.  There were three one-hour sessions held at the shop, plus an additional one that evening at Vertical Detroit.  Vertical Detroit also furnished a large charcuterie board for the event.  My Bride and I stayed in the background, so that I could do my questionable form of photography and take notes, and it was so crowded that neither of us even ventured to try to avail ourselves of the food.

The next wine that we had was Laurent-Perrier Grand Siècle Iteration No. 26 NV or Grand Siècle par Laurent-Perrier No. 26 NV.  Grand Siècle is the house’s prestige cuvée, that was first released in 1959.  This unusual prestige Champagne is a blend of three vintages, as the house seeks to consistently produce a wine with the quality of a theoretical vintage release form a perfect year.  The name Grand Siècle (Great Century) evokes the 17th Century under Louis XIV, the Sun King, the architect of harmony, balance and perfection of France.  This house special cuvée was originally created in 1959, and this Iteration No. 26 identifies how many times this blend has been created.  A blend of Chardonnay and Pinot Noir, with an assemblage of great cru plots with eighty-five percent 2012, twenty-five percent 2007 and ten percent 2012; and aged for ten years on the lees. This white-golden colored wine with delicate and persistent bubbles offered notes of clementines, lemons and stone fruits, honeysuckle, butter, anise, hazelnut and honey.  On the palate this full-bodied, well-balanced sparkling wine displayed tones of stone fruit, citrus zest, herbs, yeast and a delicate mousse all blended seamlessly and ending with a silky long-count finish of fruit, spices and minerals. 

The penultimate wine of the tasting was Laurent-Perrier Grand Siècle Iteration No 24 NV or Grand Siècle par Laurent-Perrier No. 24 NV. While the house’s prestige cuvée began in 1959, the listing of “Iteration” began with number 24.  This wine is a blend of sixty percent of 2007, twenty percent of 2006 and twenty percent of 2004.  The wine is a blend of fifty percent Chardonnay and fifty percent Pinot Noir; and the Chardonnay plots were all from Grand Cru vineyards in Avize, Chouilly, Cramant, Oger and Le Mesnil sur-Oger, while the Pinot Noirs were also from Grand Cru vineyards in Ambonnay, Bouzy, Verzy, Verzenay, Tours-sur-Marne and Mailly.  The wine was aged for ten years on the lees, disgorged with a dosage of 7 grams/liter and then an additional year in the bottle. A very pale golden colored wine with fine and persistent bubbles offered notes of mangos, pears and lemons along with white florals, honey, spices, hazelnuts and a whiff of gunpowder.  On the palate this full bodied, well-balanced wine displayed tones of stone fruits, citrus, nuts blending finely with a delicate mousse and toasted brioche ending with a long-count finish of fruit, almonds, honey, spices and some terroir.

The final wine of the evening was Laurent-Perrier La Cuvée Rosé Brut Champagne NV.  This wine was created in 1968, during a period when Rosé Champagne was not in vogue.  I have read that this is the most popular wine of this genre.  The wine is pure Pinot Noir and comes from ten different Crus around Montagne de Reims with a good proportion from Grand Crus. The grapes are sorted and destemmed before vatting in Stainless-Steel.  The maceration period can be up to seventy-two hours, which helps for the extraction of color and ensures the aromas are rich. The wine is aged for five years on the lees, before disgorgement of about 9grams/Liter.  This salmon-pink colored wine with fine and persistent bubbles offered notes of raspberry, currants, strawberry and cherry.  On the palate this full-bodied and well balanced wine displayed tones of a cornucopia of red berries, especially raspberries blending with a wonderful, toasted brioche and ending with a smooth long-count finish of raspberry, lemon zest and a soft mousse with crisp acidity.     

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Laurent Perrier – Part One

Posted on November 29, 2025 by thewineraconteur

It was quite a coup and an event at The Fine Wine Source in Livonia, Michigan as Constance Delaire, the Chief Oenologist and Winemaker at Laurent Perrier was hosting three tasting sessions at the wine shop and then an additional tasting at Vertical Detroit, the store’s restaurant in Downtown Detroit.  It was Ms. Delaire’s first time in Detroit, as well as in the United States of America.

Laurent-Perrier was founded in 1812.  The house style is known for its finesse and elegance, with emphasis on Chardonnay, except for the rosé wines.  The success is attributed to a widow, Mathilde Emilie Perrier, who along with cellarmaster Eugene Laurent and his wife Perrier when they were given control of the company by the original founder.  After his death in 1887, they changed the name.  In 1939 Laurent-Perrier was sold to the Nonancourt family until his death, and it is now the Laurent-Perrier Group.  The Laurent-Perrier Blanc de Blancs Brut Nature Champagne NV is pure Chardonnay from Crus in Cotes de Blancs and Montagne de Reims.  The grapes are chosen for a high potential degree and a low acidity, to achieve the desired balance without the addition of any dosage.  The wine is aged for eight years.  The wine is the color of white gold with persistent tiny bubbles and offered notes of apples, pears, white florals and bread dough.  On the palate this medium-bodied well-balanced wine displayed tones of citrus and zests, a velvety texture and long-count dry finish of lemon and minerality.

Laurent-Perrier is known for their development of reserve wine, both for freshness, ageing potential and aromatic expression.  This art began with Bernard de Nonancourt who wanted to create the perfect year, each year.  The house maintains up to thirty percent of their reserve wines and blends from over a hundred Crus of Chardonnay, of Chardonnay, Pinot Noir and Pinot Meunier to create Laurent-Perrier La Cuvée Brut Champagne NV; formerly called Brut Non-Vintage. The blending each year averages out to about fifty percent Chardonnay, thirty-five percent Pinot Noir and fifteen percent Pinot Meunier.  The different wines are aged in Stainless-Steel tank and aged for about four years, and eventually in the Classic Method, there is a dosage of eight grams per liter.  A pale golden-colored wine with constant streams of very fine bubbles that offer notes of apples, pears, peaches and apricots along with white florals, lemon and lime zest, fresh baked bread, spices and a touch of minerality.  On the palate this medium-bodied, well-structured slightly “chewy” wine displayed tones of peaches, pears, buttery brioche with a silky feel that ends with a medium-long- count finish of white fruit, lemongrass, pepper, ginger and some chalky minerality.

One of the unique aspects of Laurent-Perrier is that they have thousands of bottles stored in eleven kilometers of cool, humid cellars under the house at Tours-sur-Marne, waiting for their eventual disgorgement and release.  We now were going to taste Laurent-Perrier “Héritage” Brut Champagne NV.  “Heritage” evolved from the creation of Grand Siècle, which is a complex blend of several vintages from the best Crus of Champagne and two grape varieties: Chardonnay and Pinot Noir.  The wine is a blend of fifty-five percent Chardonnay and forty-five percent Pinot Noir, which came from forty Crus of which fifty percent were Grand Crus; and the wines had to have at least four years minimum aging.  The dedicated reserve wines were stored in Stainless-Steel vats, with each cru and varietal stored separately at low temperature, to preserve freshness and purity while preventing oxidation.  The dosage levels for the wines were six grams per liter.  This new Héritage was disgorged in the Spring of 2023 and therefore had been aged for just over thirty-six months on its lees.  The blending of vintages is: 30% 2019, 30% 2018, 20% 2016 and 20% 2014.  This yellow-golden colored wine with continuous fine bubbles offered notes of peach, apricot, pear, and lemon zest, along with white florals, beeswax, and toasted almonds.  On the palate this full-bodied, fresh and elegant wine displayed tones of stone fruits, flowers, honey, yeast and a wonderful mousse, blending with that ethereal flavor of petrichor (a wonderful word for a Spring soft morning rain) and ending with a long-count finish of fruit, lemon zest, honey, yeast, and subtle terroir.

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Fine Wine Source Club – November 2025

Posted on November 26, 2025 by thewineraconteur

We joined the wine club at The Fine Wine Source many years ago, basically two wines every month for just under thirty dollars, which is a bargain.  The other bargains is that every wine I purchase is at case discount, even if I only buy a single bottle.  Then there are the invitations for special wine tasting events, not to mention spur of the moment wine tastings as well.

The first wine selection of each month represents the Old World and this month it is a bottle of Domaine Pascal Aufranc Chenas En Remont 2022, which formerly was labeled as “Domaine Pascal Aufranc Chenas Vignes de 1939.” Pascal Aufranc began his estate with about two hectares of vines in Chenas, located on the En Remont hill which is 350 meters high.  Chenas came from the “Chene” oak trees that were planted prior to the vines in the area.  The vineyard is isolated from neighboring estates and Pascal has made his stewardship unique and to his liking. Chenas is one of the smaller Cru appellations of Beaujolais.  The estate is an old farm; hand planted on steep slopes lost in the woods of Chenas.  He has since acquired one hectare in Fleurie and seven hectares in Julienas.  The soil found in En Remont hill is a mixture of sand and granite.  The wine is pure Gamay, and the fruit is manually harvested to take advantage of the perfect moment of maturity.  The traditional winemaking that he uses requires a minimum of ten days of maceration with full grapes in concrete vats.  Then after pressing, the wine is aged for nine months in concrete vats on fine lees.  The wine is described as being deep ruby-red in color and offering notes of black cherry, plum, blackberries, cassis, huckleberry, thyme and dried violets.  On the palate this medium-bodied, well-balanced wine displays tones of blueberries, cherries and cranberries along with some black tea blending with “grippy” tannins and ending with medium-count finish of fruit, spices and florals.

The second club selection represents the New World and is Séance Pinot Noir California 2022.  Christophe “Chris” Legrandjacques is the Director of Winemaking; born in Champagne, raised in Africa and trained in winemaking in Burgundy and Bordeaux, he now calls California his home.  He has named his wines Séance with the traditional French meaning of “to sit for a theatrical performance.”  The fruit is selected from various vineyards across California.  The fruit is harvested at night, destemmed and gently pressed.  A twenty-four-hour cold soak, followed by warm fermentations with limited punch-downs, to extract rich fruit flavors.  The wine is then racked and undergoes aging and Malolactic Fermentation in French Oak for ten months.  A deep red colored wine that offers notes of pomegranate, red cherries, and strawberry pie with baking spices.  On the palate this medium-bodied, well-balanced wine displays tones of cherry, rhubarb, strawberry and pomegranate followed by some cumin, dark-bittersweet chocolate and espresso blending with soft tannins and ending with a long-count finish of fruit.

I also had the good fortune while I was at the shop to taste Brand No. 95 Cabernet Sauvignon Napa Valley 2018.  Christine O’Sullivan and Jim Bean originally met and worked for Apple in Silicon Valley and were making visits to Napa Valley,  They bought their first vineyard of sixty-five acres in the Oak Knoll District, and a few years later they sold this property to buy their new estate on Pritchard Hill in 2019 and kept the name Brand created by Doug Long and then the Fitts family, they also continued with the original winemaker, Philippe Melka.  Organically farmed and using biodynamic practices, the fruit is planted on diverse shallow volcanic soils with fractured andesite rock and two distinct types of loamy soil.  The wine is a blend of seventy-six percent Cabernet Sauvignon and twenty-four percent Cabernet Franc.  The wine undergoes Initial Fermentation in barrels and small Stainless- Steel tanks, and then aged for twenty months in French Oak, of which sixty percent is new; the wine is bottled unfined and unfiltered.  This deep garnet colored wine offered notes of black cherry, blackberry, rhubarb, coffee bean, menthol, sage, baking spices and graphite.  On the palate this full-bodied, well-balanced wine displayed tones of black cherry, blackberry, plum, dark chocolate, licorice, and spices blending with fine tannins and ending with long-count finish of velvety smooth black fruits and terroir.   

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Blue Rock Winery – Part Three

Posted on November 23, 2025 by thewineraconteur

We were getting close to the end of the wine tasting at The Fine Wine Source in Livonia, Michigan with a tasting of wines from Blue Rock Winery led by Carla Jeffries.  Carla Jeffries was fascinating to talk to and it was a true pleasure, as for a few minutes, I even had all of her attention, until others joined in for the tasting.  She is the Managing Director/General Manager of Blue Rock Vineyard as well as the liaison with trade and media.  I found out that she was from the Midland area of Michigan originally and that her family was in agriculture, as well as homemade wine. She began her career in California first with Francis Coppola’s Winery, followed by another, and then to Blue Rock Vineyard, overseeing hospitality, sales, marketing, branding, administration and part of the winemaking team.  She also gave me a sample of serpentine blue rock, that is part of their signature soil, which now greets guests at my house on the front porch ledge.

The penultimate wine that we had was the Blue Rock Vineyard “Black Label” Best Barrels Merlot Alexander Valley Sonoma County 2021.  The fruit for this wine came from the Blue Rock Estate Vineyard in Alexander Valley and it was ninety-four percent Merlot, five percent Cabernet Sauvignon and one percent Malbec.  It was fermented and aged for twenty-two months in French Oak, of which twenty-five percent was new, and then in the bottle for twenty-one months before release.  There were 576 cases produced of this wine.  A deep ruby-red colored wine that offered notes of red and black fruits, fennel and vanilla, with cocoa, cedar, tobacco and graphite.  On the palate this full-bodied, well-balanced wine displayed tones of black cherry and raspberries, and secondary flavors of coffee, licorice and mocha blending with firm tannins and ending with a nice long-count finish of fruit, spices and terroir.

The final wine of the tasting was Black Rock Vineyard “Black Label” Best Barrels Cabernet Sauvignon Alexander Valley Sonoma County 2019.  This wine was created from barrels representing four distinct blocks of Cabernet Sauvignon with a touch of Petit Verdot all from their Blue Rock Vineyard Estate.  The wine is ninety-one percent Cabernet Sauvignon and nine percent Petit Verdot.  The wine was fermented and aged in French Oak for twenty-eight months, with forty-five percent new and then an additional eighteen months in the bottle before release.  There were 537 cases produced.  A deep reddish-purple colored wine that offered notes of black fruit, black peppercorn, vanilla and graphite.  On the palate this full-bodied, well-balanced wine displayed tones of blackberry, black cherry, plums, cassis, along with black pepper and vanilla blending with tight tannins and ending with a long-count finish of black fruit, spices and terroir.    

    

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Blue Rock Winery – Part Two

Posted on November 20, 2025 by thewineraconteur

The second part of a wine tasting at The Fine Wine Source in Livonia, Michigan and the tasting was conducted by Carla Jeffries who handles liaison work with the trade and media.  The name Blue Rock originates from the local soil studded with blue pebbles, rocks and boulders of serpentine.  The serpentine rock defines the terroir profile of the land, and it also naturally yields a smaller crop. The estate has forty-six acres of hillside vineyard planted to Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot and Malbec, and later they add three acres of Syrah.

The first red wine of the tasting was Blue Rock Winery “Black Label” Best Barrels Pinot Noir Gapstone Vineyard, Petaluma Gap Alexander Valley Sonoma County 2022.  You may have noticed that I have been showing photos of the back of the bottle labels, as the winery to conserve expenses, which is wise, has either a blue label or a black label that proclaims Blue Rock Winery, and the “Black Label” designates their Best Barrel wines.  This wine was selected from a four-barrel selection that features two Pinot Noir clones. Seventy-five percent is Swan Clone noted for low yields, small berries and velvety texture, while twenty-five percent is Calera Clone known for its age-worthy tannins.  The wine is pure Pinot Noir and was fermented and aged in French Oak, of which fifty percent was new, for ten months, with an additional five months in the bottle before release.  The four barrels produced eighty-eight cases.  The deep burgundy colored wine offered notes of raspberry, black cherry, and violet florals.  On the palate the medium-bodied, well balanced wine displayed tones of black cherry, plums and pomegranates along with balsam, dark chocolate and gravel that ended with a medium to long-count finish of fruit and terroir.  Unfortunately, I didn’t take a photo of this wine, so I am showing the two front labels.

The second red wine was the Blue Rock Winery Baby Blue Red Blend Alexander Valley, Sonoma County 2021.  This wine is eighty-five percent Cabernet Sauvignon, seven percent Petit Verdot, three percent Syrah, one percent Cabernet Franc and one percent Malbec.  The wine was aged for sixteen months in French Oak, of which fifteen percent was new, with and additional seven months in the bottle.   This wine was a deep ruby red colored wine that offered notes of blackberry, currants, and secondary notes of graphite, cedar, peppercorn and vanilla.  On the palate this medium-bodied, well-balanced wine displayed tones of black and red fruits, black tea, savory spices and dark chocolate blending with moderate tannins and ending with a medium-count finish of fruit, spices and terroir.

The next wine was Blue Rock Winery Cabernet Sauvignon Vineyard Estate Alexander Valley Sonoma County 2021.  This wine was a blend of ninety-four percent Cabernet Sauvignon, five percent Petit Verdot, and one percent Merlot.  The wine was fermented and aged for twenty-four months in French Oak, of which twenty-five percent was new, which an additional seven months in the bottle before release.  This deep garnet-red wine offered notes of dark and red fruits, especially boysenberry, along with dried herbs and spices and gravel.  On the palate this medium-bodied, full-balanced wine displayed tones of black cherry and blueberry, along with mint, graphite and cocoa blending with fine grain tannins and finishing with a medium to long-count finish of fruit, spices and terroir.

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