Joe's Winos Wine Club january 2017



Our January selection ventures to the birthplace of Chardonnay where monks first cultivated the wild growing varietal. Chardonnay is very responsive to climate and soil variation allowing winemakers to respond in a multitude of ways. Contrasting styles make the wine almost unidentifiable next to each other; while Chablis offers a high acid, mineral driven wine, a Napa Valley Chardonnay tends towards a viscous and rich experience with healthy oak and butter notes. Organic producers Marion and Pascal Chatelus along with a donkey comprise the entire team at Domaine Pral. They use minimal filtering or oak aging resulting in an extremely bright, fresh expression of Chardonnay. Lemon blossom, Papaya, yellow apple, banana leaf, flinty mineral and lime zest come together on the very inviting nose. The palate is light and creamy with dried orange peel, coconut, tropical fruit and vibrant acidity. Don't serve this too cold or you might miss seeing Chardonnay at its most vibrant.


As an aperitif Sea Bass and richer white fish, sushi, or pasta with cream sauce and lemon zest.



The Oulie family have been making wine in Southwest France's Madiran for 4 generations. Their estate, Domaine Crampilh, primarily grows the region's most unique varietal, Tannat. This uncommon varietal has become very popular in South America and has even gained the status of the "national grape" of Uruguay. Tannat's noticeably tannic structure makes it comparable to Cabernet Sauvignon and the grape's ability to pair alongside beef and heavy red meats are unmatched. Domaine Crampilh is producing this varietal in its traditional style with dark earthy aromatics of leather, cedar, mushrooms, boysenberry, ink, macerated fruit and dried rose petals. The palate has the characteristic iron-like tannins with dried fruits, cedar and good acidity.


Simple grilled steak, lamb or venison truly show off this wine's potential. Hearty mushroom dishes and roasted root vegetables would also pair beautifully.