It is more than time that I pay my tribute to Mickey and Food & Wine for selecting Wineterroirs.com as one of them...
I first heard of it as one evening in Budapest, browsing on the internet, I looked at the last entry on Alder Yarrow's Vinography . He was one of the 7 (he does a great job) and as I looked at the article through a link, I was stunned to see I was part of it too ! In front of the computer in the hostel lobby, I felt like : Hey, look ! It's me ! I'm the one they're writing about !...but I kept silent. As for my english, which Mickey notes as somewhat fractured, I'll try to fine tune it...:)
While I knew the work (and regularly visited the blogs of) Joe Dressner, Alder Yarrow, Jamie Goode and Dr Vino, the article helped me discover Alice Feiring's Veritas in Vino and Craig Camp's Vinocibo which I did not know yet.
I also discovered through this tasting day the wines of 2 winemakers : Alain Burguet who poured me his Gevrey-Chambertin 2002 "En Billard" (a climat) and his Gevrey-Chambertin 2002 "Mes Favorites" (cuvée made from 60 year old vines). Great work. Does not sell to individual customers. 85/95% for export.
Also Jean-Yves Bizot who makes wine out of a 2,5 hectare vineyard. His Vosne Romanée 2003 is superb, great lasting mouth. Also liked his Echezeaux Grand cru 2002.
To make it short, I'll go straight to the best wine I had this evening : Domaine Saint Nicolas 2000 "Plante Gâte", Fiefs Vendéens (Loire Valley). A pinot Noir. Chewy. You don't drink that, you eat it... The estate is in biodynamy.
We both were eager to meet and taste Robinot's wines. He is a marathonian, he says, he has run everywhere in cities, on mountain tops and the (good) wine has always been a fair companion to him. He makes wine both with his grapes coming from his 3 hectare vineyard ("Les Vignes de L'Ange Vin" range), and from grapes he buys to other vignerons ("Opera du Vin" range) . Plus, he acquired 10 hectares in the Chahaignes area which he gradually replants. Lack of space to post all my notes, but we'll visit him someday. We tasted 9 wines. All his whites had their malolactic fermentation completed, stayed 18 months+ in casks, and often had 0,00 SO2.
We tasted of course his wine at "Les Vins du Coin" : Among them, his great Suavignon 2004 (Sauvignon) which has just been bottled, that's why it is still tight. Lightly turbid. A little oxydative nose, which will disappear in about 5-6 months through autolysis, he says. This wine is alive and is protecting itself alone, even the colour will change for a more copper-pink one. 0,00 SO2 here.