Mary Taylor Sicilia 2022
This dry, warm, and sunny island has been at the center of Mediterranean winemaking for over 4,000 years, most refined by Greek viticulture practices. The DOC of Sicily was upgraded from IGT status to DOC status in 2011, covers the entire winemaking island of Sicily.
On the west side of the island, in the commune of Mazara del Vallo, famous for shrimp, you find Annamaria and Clara Sala, sisters who run the vineyard in Mediterranean lakes area with some of the highest mineral content bodies of water. The Sala family have been farming their vineyards for four generations, working with native grapes only. Grillo is one of the island’s indigenous varieties and was used as a base in Marsala wine. Grillo has been around for thousands of years, being a favorite of Julius Caesar, as it is capable of a fruit level that pleases many Sommeliers around the world. A very versatile wine. The Sala sisters have a steadfast commitment to organic farming and showcasing the potential of their spectacular terroir.
This Grillo is 2.5 acres on limestone sand that reaches almost to the banks of the sea. The vineyard is exposed to Mediterranean Sea breezes, the salty air spreading over the vineyard - one of the main reasons this Grillo showcases a distinctive minerality, perfectly combined with citrus notes. Everything from the vines to the winemaking is certified organic and done by hand, including the harvest. The grapes are immediately brought to the winery, just a few yards away, and gently pressed. The grape skins macerate with the juice for 4 hours, it is then fermented in stainless steel tanks, where it ages on the lees for 2-3 months more before bottling. It then matures in bottle for a further 3 months before release. Only about 4,ooo cases are produced for the world.
“A delicate, aromatic nose of fresh lime, orange blossom and Meyer lemon turns savorier on the palate, where the notes of citrus meet fresh herbs and then settle into a salty, mineral finish like licking a stone.” 90 Points–Wine Enthusiast
Durdilly Beaujolais 2021
When does a non-cru Beaujolais wine taste and age like a fine Burgundy? When it’s crafted by a talented winemaker such as Paul Durdilly in southern Beaujolais. This small father/son-run estate farms some of the highest vineyards in the Beaujolais region and is one of the few there to harvest all by hand and ferment only with native yeasts.
This is one of the more complex and balanced Beaujolais wines you can find. The secret? Many of the vineyards have soils that are pure limestone, the same soil as the famed Côte d’Or, which can go for as much as $5,000 a bottle. This soil type is why Gamay grown on Durdilly’s high-altitude vineyard slopes is so refined and supple, with a complexity of flavor that will make you think Vosne, or even Chambolle—and then make you rethink everything you thought you knew about Beaujolais. The wine is pretty much the essence of Beaujolais, with plump black berry and cherry fruit, a touch of acidity, a hint of wild herb, and a soft, supple, fruit-filled finish.
Hand-harvested. Fermented on indigenous yeasts in cement tanks. Aged in a combination of tank and older, large foudre. Bottled unfined and unfiltered. Violet aromas, akin to Vosne-Romanée Pinot Noir. The tannins are light, silky, and round leading to flavors of cranberry, red plums, and light spice. Pair with Turkey, chicken, semi-firm cheese, and Stuffing.