News & Events

Beaujolais Nouveau Day 2018 will be here before you know it! 3rd Thursday of November, the 15th. Official Release time 12:01 a.m. BE THERE FIRST!

It was a most excellent vintage in Beaujolais this year, one to celebrate!




You will 'dig' this: David Bourdaire of Champagne Bourdaire-Gallois and oenologue Geoffrey Orban conduct a study of samples taken at 3 levels of subsoil from David's 4 soil types to study the correlations of terroir and aromatics

"L’objectif est de déterminer le profil sensoriel, olfactif et tactile des sous-sols, et donc celui des futurs vins, qu’ils soient assemblés ou non." 

"The objective is to determine the sensory profile, olfactive and tactile, of the sub-soils, and thus that of the resulting wines, whether belended or not."

The winemaker and oenologue took samples of soils from 4 parcels of differentated soil types on David's property and from 3 different depths. They created "infusions" by combining the soil samples with water, placed in tasting glasses for their aromas to be studied as would be wine at its different stages of evolving.......


April Landscape in Beaujolais and Mâconnais

Fossils in St Verand


Old Vines in Morgon  

Old Vines in Morgon 2


Abandoned Vineyard High in Marchampt


Formidable Beaujolais-Villages slopes Marchampt

Pêches de Vigne in early Bloom, Sarcey


Ancient Clos in Viré


Ancient Clos in Viré 2

Eglise de Fuissé

View from Fuissé of the Rocks of Solutré and Vergisson


April 24th Northern Rhones from Ed Addiss co-owner o fWine Traditions Importers--St. Joseph; Crozes Hermitage; Condrieu and Cote Rotie will be tasted


A note from
Bill Curtis at Tastings

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Make a reservation by calling 434-293-3663

Join us tomorrow night,April 24th at 7pm,for a tasting of the Northern Rhones from Wine Traditions. Both whites and reds will be tasted. The whites  are from Lucie Fourel of Domaine Quatre Vents in Crozes Hermitage(Les Pitchounettes made from  Roussanne and La Rage from Marsanne grapes). To finish the flight Stephane Otheguy's Sui Generis Condrieu from  Viognier grape. All from the 2015 vintage
For the reds two St Josephs both 2014 and both from Paul Esteve and Chrystelle Vareille,owners of  Domaine Miquettes,one vinified traditionlly in cement Cuvee the other (named Madloba) fermented and stored  in Clay Amphorae that are buried in the ground. We could call them Ultra Traditional since Paul and Chrystelline spent 5 summers in European Georgia,widely considered along with Romania as the birthplace of winemaking to learn this ancient technique . We'll finish the reds with an incredibly muscular Syrah from Stephane Otheguy-his Cote Rotie appropriately named Les Massales 2014.
Domaine Miquette will be the wine with the cheese,especially since they made an all natural white wine with the Amphora Method from Marsanne and Viognier called Madloba Ambre. Ed swears that it is stunningly good with the cheese so I can't wait.

Along the way ,there will be a plate of deliciously appropriate Paella with Scallops ,Shrimp and Halibut for the whites and Tenderloin Bourguignon for the reds.

And there will be an apperitif,since Ed wanted to showcase his Pinot Noir Blanc 2016 from Domaine Clavollon in the Languedoc. I merely said "Why not?' ..

When Bill Curtis started Tastings in 1990 it was the only establishment of its kind on the East Coast–a fully integrated Wine Shop/Wine Bar serving lunch and dinner prepared by a professional chef.

"My mantra from the beginning has been to put the customer in better touch with his or her palate. To this end, I taste every wine before buying. I do not rely on point scores from wine journalists (about the worst way to interface with your palate) to sell you wine. I typically ask lots of questions.
"In the restaurant, our aim is to present true flavors from local products that are either sustainably (all-natural) or organically-raised. We don't crowd the plate and clutter your palate with eight different ingredients, leaving you dazed as to what went better with which wine and questioning whether there was a fig in the fig vinaigrette." -Bill Curtis
Make a reservation by calling 434-293-3663
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Marie-Pierre Lacoste is the 13th generation of her family to manage Chateau La Clotte-Cazalis in Sauternes, having taken the reins in 2015. In 2017 she replanted a 1ha parcel to Bordeaux blanc which she hopes to fully farm in agroforestry, with the help of her beautiful workhorse Taropa, of Belgian Draft and Auxois breed . She has launched a campaign on the crowdfunding site Blue Bees..........

...... to raise the funds she needs for tools and material she needs to adapt to farming by animal traction, and to build bird houses, establish beehives and plant fruit trees. She has has had some great initial success, see the birdhouses she has put up in good time for Spring 2018.  Click on any of the photos below to link to her fund page with more photos and info.....


Des vignes, des arbres et un cheval de trait au cœur du Sauternais !


Cher(e)s ami(e)s,

Déjà près de 2400€ récoltés en seulement 10 jours, un immense merci pour votre mobilisation !! 

Grâce aux 31 premiers contributeurs, j'ai pu commander les 30 nichoirs afin de les installer au plus vite sur la parcelle, pour accueillir les oiseaux dès le printemps ! Les 2 ruches aussi ont pu être financées. Avec ces aménagements, nous allons pouvoir maximiser la biodiversité !

Mais il me manque encore 3 700 € pour  acheter le semoir pour Taropa. Il m'est indispensable pour mettre en place des couverts végétaux entre les rangs, et éviter le travail des sols. Je pourrai enfin me passer de toute action mécanique !

Pour ceux qui souhaitent compléter leur cave avant l’arrivée des beaux jours, vous pouvez le faire par le biais de ma campagne, et avoir accès à une très belle sélection de millésimes de la propriété qui me permettra de financer l’ensemble du projet.

Je n'y arriverai pas sans vous ! Je compte sur votre participation, pour relayer, partager et parler de ce projet autour de vous. 

Un grand merci pour votre soutien,

Marie Pierre Lacoste 
Château La Clotte-Cazalis
Lieu dit La Clotte
33 720 Barsac