Walter's World, Edition No. 5

 Happy New Year!

I | Upsidedown Artist Series White Blend
2022 | Konnowac Vineyard, Yakima Valley, WA | Marsanne & Roussanne

Seth & Audrey Kitzke are some of our favorite Washington winemakers at the moment. They aren't afraid to try new things and hone in on varieties that are often glazed over by others, with a particular passion for Rhone varieties. This blend is dominated by Marsanne, the magnificent white grape of the hill of Hermitage that makes opulent, intriguing, and long lived wines full of quince, lemongrass, lemon confit, and spice. It's been blended with its usual partner-in-crime Roussanne which brings acid drive, tarragon, and brown spice to the mix. This wine doesn't mess around and needs a dish with some weight to stand up to its full figure. I'm thinking this coconut fish curry dish would be baller!

II | Domaine de l'Agramante 'Jacuzzo'
2022 | Rhône Valley, France | Syrah, Grenache

Ever feel like making a 180 and doing something different with your life on a whim? That's exactly what Carlo La Rocca did in 2018 by leaving his chemical engineering career to buy a couple hectares of vines in the Southern Rhone valley to learn how to farm and make wine. He does everything by hand and isn't bound by formal training, but isn't a cowboy either... his engineering personality makes him meticulous in the vineyard and in the winery. This cuvee has 70% Syrah and 30% Grenache and embodies everything I want out of a Rhone blend while keeping the ripeness and alcohol in check. This time of year cassoulet always calls to me and Chef Rosanne's rendition at the wine bar is stellar. Come and visit & steal some inspiration for your own home version to pair with this wine!

III | Isabelle & Dennis Pommier 'Grain de Survie'
2020 | Burgundy, France | 100% Chardonnay

If you know me, you know I love Chablis. The problem is I've been feeling a bit less enthusiastic about it in recent vintages as it's been getting riper & riper, losing more of its focus & verve. When a crunchy, oyster shell laden, tart tree fruited example comes along I can't help but pour it for all to drink, especially those confused about the virtues of Chardonnay. While this isn't Chablis, it is made by a talented Chablisienne duo that created this cuvee out of necessity from the pressures of hail that decimated their vineyards in multiple vintages, so they had to source fruit from further afield. It still embodies what makes Chablis great, and if you drink this with a dry-brined roast chicken, you may just become a Chablis junkie like me.

IV | Domaine Coudert Moulin-À-Vent
2023 | Beaujolais, France | Gamay

This estate is based in the Beaujolais cru of Fleurie, but very close to the border of neighboring cru Moulin-À-Vent. They recently purchased a 1 hectare vineyard just in time to harvest the 2022 vintage. The wines are made in the same fashion as the Fleurie holdings [Clos de la Roilette] -- fermented in a traditional semi-carbonic style and aged in large, old barrels (some 100 years old!) which puts an emphasis on the fruit and terroir. Typically Moulin-À-Vent wines have a burly skeletal structure as compared to the rest of Beaujolais, and these wines will stand up to richer, more protein-heavy dishes such as classic steak frites or a good ol' fashioned hamburger. Nothing makes you feel more like sitting in a bistro in Paris than a good bottle of Beaujo and steak frites