I often get asked, "I'd like to start a wine cellar, where do I begin?"  I think the answer is far less complicated than most people would imagine.  Does a cellar "need" vintage Port, Alsatian VdT's, PX Sherries, or Auslese German Rieslings....I say no. Not until you have wines you personally like and foresee drinking. A cellar is meant to be enjoyed, not filled with wines to admire from afar.  I think it's most important to have a selection of grape varietals in "everyday" price points as well as some premium selections for long ageing or special occasions.

A well rounded cellar includes a few styles of Chardonnay, some vibrant, easy-drinking whites and a Champagne.  Cabernet Sauvignons and/or Bordeaux-blends are a must for their popularity and ageability.  I also feel that a great Merlot is important.  A well made Merlot should not be a Cabernet look-a-like, it should be supple and silky and perfumed.

Pinot Noir is a staple, so one or two styles is great, since some people really like new World and some prefer Old.  Rounding out the selections, something from the south of France; an Italian, preferably Sangiovese; and a Zinfandel which can serve two roles, a "big red" for red meat or a "cheese plate red" like Amarone or Port, but more food and wallet friendly. 

Here is a selection of wines to consider for your collection.  If you have any questions, I'm always available.  Please visit our website here for our blog, wine reviews and catalogues.  As always, prices are per-bottle, inclusive of taxes but exclusive of bottle deposit.  We sell only in unmixed case lots.

Have a great day,

Chris.

Here is a wine that falls into both camps, "everyday" because of the price and "long ageing" because it can.  Muscadet sur Lie is one of France's great wine bargains.  I love this wine.  The Melon de Bourgogne grape reflects the schsitous terroir (schist is a metamorphic rock soil that looks sedimentary) of the Muscadet region exceptionally well and the extra richness provided by sur lie ageing (in tank, post-fermentation on the dead yeast cells) provides complexity to this light, refreshing wine.

Few wines are as food friendly and in particular as seafood-friendly as Muscadet sur Lie.  As well, these wines age fabulously, opening up one at 10 years past vintage is like opening well aged white Burgundy.

Sean Capiaux is the COO and winemaker at O'Shaughnessy Estate.  He also makes his own wines, all Pinot Noir, and all from top vineyard sites.  The Chimera is a blend of nine sites, using some of the best fruit available, from vineyards in the Russian River Valley and Sonoma County AVAs as well as a dash from Garys' and Pisoni vineyards from the Santa Lucia Highlands.

These complimentary fruit sources provide Sean a palette of acids, tannins, weights and fruit flavours from which to blend a harmonious, complete Pinot Noir.  With all the components in place, this Pinot Noir ages gracefully and dynamically, appearing to change each time you open a bottle.

Fontodi is one of Tuscany's great estates, owned by Giovanni Manetti who also directs viticulture and winemaking. Fontodi produces Flaccianello, Tuscany's most consistent and collectable Sangiovese, their "regular" Chianti Classico is pretty wonderful also.  Organic viticulture and gentle winemaking produces a wine capable of 6-8 years of good evolution but it's also fantastic young.

 

Special Occasion and Long Ageing Wines

Considered one the best wineries in France, Domaine Huet traces its history to 1928 when Victor Huet escaped to the clean air of the Loire Valley countryside to alleviate respiratory illness caused by WWI trench warfare.  Intent on entering the forestry business, he and his wife Anna-Constance happened upon a small vineyard, Le Haut Lieu in fact, and their plan changed immediately.  Their first vintage was 1929.

Today Domaine Huet farms three vineyards - Le Haut Lieu, Le Mont and Le Clos du Bourg.  All vineyards are farmed biodynamically and depending on the quality of the vintage the Chenin Blanc grapes become a tapestry of wines from dry to sweet, still to sparkling and everything in between.

Le Haut Lieu Sec is their dry Chenin Blanc from the vineyard that produces the most supple and "easy-drinking" wines.  But make no mistake, this wine properly cellared matures and evolves gracefully for over 10 years.

Robert Parker's 2005 book The World's Greatest Wine Estates, a Modern Perspective included Domaine Huet among his choices from the Loire Valley.  If you follow Chris Kissack, thewinedoctor.com, he writes about his numerous visits that, "For some, Domaine Huet defines the Vouvray appellation, indeed for some it defines the Loire Valley."

Alex's winemaking style is natural and rooted in centuries-old techniques.  Fermentation is done by naturally occuring yeasts, his whites ferment in barrel, racking is done according to phases of the moon and planets and the wines are lightly fined and not filtered.  2009 was a very good year for whites from the Côtes de Beaune, Wine Spectator says that the region produced wines that are "exotic in character, with ripe fruit, fleshy textures and soft structures".  Wine Advocate awarded 90 points to the vintage, which is "outstanding" and they also note that the 2009's are ready to drink.

One of California's most long-lived Chardonnays is the Chateau Montelena Napa Valley.  Because this Chardonnay is "non-malolactic" which means the malic acid is prevented from becoming lactic acid, the wine shows great acidity which not only allows the wine to age for a long time, it makes the fruit flavours seem vivacious and bright.

The Baron for which this wine is named is Baron Le Roy de Boiseaumarie, decorated WWI fighter pilot, a master of law, one-time proprietor of the winery and co-founder of the Institut National des Appellations d'Origine (INAO).  In 1936 he led the development of the Appellation d'Origine Contrôlée (AOC) system that would define France's appellation wine laws and ultimately influencing all of Europe's.