2014 Brick House, Les Dijonnais, Pinot Noir, $55
Winery info: Newberg-based Brick House planted their first vines in May of 1990 and today, all of their wines come from what is now a 40-acre estate on Ribbon Ridge. All of their fruit is certified organic and biodynamic, grown with passion and dedication by owner, winemaker, and vineyard manager, Doug Tunnell.
Winemaker: Doug Tunnell
Grapes: 100% Pinot Noir
Vineyard: Sourced from eight acres of Dijon clone vines planted on a warm south-facing slope of their estate vineyard on Ribbon Ridge.
Flavor Profile: Refined and elegant, with lovely floral notes balanced by hints of brambly fruit. With a smooth, velvety texture and a wonderfully long finish.
Availability: About 800 cases produced. The distributor still has a tiny bit left.
Drinkability: Drinking beautifully now, through 2018
Food Pairing: Boeuf Bourguignon, roast lamb, or mushroom risotto.
2014 Jean-Marc Brocard, Chablis Vau de Voy, $35
Winery info: Jean-Marc Brocard established his small estate in 1973 in Préhy, in the heart of Chablis. He has since grown to a 180-hectare estate and produces a number of single-vineyard wines. His son Julien, who has worked alongside him since 1995, now oversees the winery and has been instrumental in converting the vineyards to traditional methods and biodynamic farming. They sum up their house style as: “Force, fraicheur, précision” (Force, freshness, precision)
Winemaker: Julien Brocard
Grapes: 100% Chardonnay
Vineyard: Their premier cru vineyard, Vau de Vey, located on the left bank of the Serein River, facing east. Here the vines cling to a very steep slope of Kimmerdgian limestone soil.
Flavor Profile: The terroir of Vau de Vey tends to produce rich yet delicate wines with excellent minerality. This offering is clean and precise, with balancing acidity, and a soft, delicate finish.
Availability: There is still a bit of this wine left.
Drinkability: Now or over the next five years.
Food Pairing: Seafood or shellfish, grilled or in a cream sauce. Also poultry and white meat dishes.