Elisabetta Foradori took over her family’s estate in 1984 at the tender age of 20 after her father’s sudden death. Since then, she has made elevating the native Teroldego grape — an ancient variety that thrives in the high, sunny foothills and plateaus of the Campo Rotaliano below the Dolomite peaks — her life’s work.
Over the years she has taken huge steps to perfect the operation. It began with rigorous pruning, harvesting by hand, and replacing nursery clones with massale cuttings from the oldest, best Foradori vines. On the recommendation of her friend, the Alsatian winemaker Marc Kreydenweiss, Elisabetta began the conversion to biodynamic farming practices in 2000. By 2002 the entire domaine was being run biodynamically and full Demeter certification was achieved in 2009.
This dedication over the last 30 years to restore Teroldego’s genetic diversity so that the wines would be deeper, purer, and more complex has resulted in Foradori becoming recognized as the top producer in the region.
While Elisabetta is still very much active at the winery, passing down her painstaking attention to detail and stubborn expertise while collaborating to make the most recent wines, today, it is her three children, Emilio, Theo, and Myrtha, who are evolving the winery in new directions.
After many years in the cellar with Elisabetta, her eldest son, Emilio, has headed the viticulture side of the estate for a few years now. If there were any noticeable change to the wines under Emilio it would be a slight shift toward more floral aromatics and a softer palate. Theo oversees the winery’s business and commerce from his home in Naples. Market gardener Myrtha takes care of Foradori’s farming and gradual expansion, including vegetable farming and the breeding of Tyrolean Grey cattle for cheese production.
The Foradori estate consists of close to 60 acres of vines, of which 75% are Teroldego. The vineyards are high in altitude and surrounded by mountains yet receive plenty of sunlight to ensure ripeness. The combination of unwavering attention to the vines and natural vinification has created a vibrant and elegant style of Teroldego that is as remarkable as the place that it calls home.
Included in Trailblazing Dolomites Winemaker Elisabetta Foradori’s Magic with Indigenous Varieties 6-Bottle Package are one each of the following wines:
The price includes tax and delivery, as well as a 12% discount. We will also honor a 10% discount on any bottles you might wish to add to the Wine-Aid package.
“Granato” Teroldego (Vigneti delle Dolomiti 2018) RED, Regular Price: $79
No other cuvée illustrates the brilliance of Foradori wines better than “Granato.” It is the flagship wine of the domaine that matures for 15 months in barrel. The Italian word for pomegranate, “Granato” is inspired by the charm, beauty, and intensity of its namesake Mediterranean fruit. The wine is beautifully rich and polished without pretense, and perfectly balanced by a gentle vein of minerality. The blend is harvested from the stony alluvial soils of three different vineyards of the Campo Rotaliano, with faithful adherence to biodynamic principles before fermentation in large, open-top oak casks for a truly unique and world-class wine. There are only about 1,600 cases of “Granato” produced each year.
“Morei” Teroldego (Vigneti delle Dolomiti 2019) RED, Regular Price: $56
“Morei” comes from a six acre parcel of limestone and granite rich soils of the Campo Rotaliano plateau. The vines average 30 years old. The wine spends eight months on its skins in clay amphorae (tinajas from Villarrobledo, Spain), untouched until blending. It is then rested in cement before bottling. “Morei” means dark in the dialect of Trentino and the grapes from this vineyard reflect this. Their roots plunge deep in the stones and sand of the soil carried by the river Noce giving rise to a sappy wine. Tart, chewy berries, blood orange, and heady floral scents ride a spine of juicy luxury in this captivating wine. About 1,000 cases produced.
“Sgarzon” Teroldego (Vigneti delle Dolomiti 2019) RED, Regular Price: $56
Sgarzo means vine shoot in the Campo Rotaliano. Like “Morei” the “Sgarzon” spends 8 months on its skins in clay amphorae. The vines that grow in the “Sgarzon” vineyard benefit from the cooler climate and the sandier soil that distinguishes the parcel, resulting in a more delicate wine than that produced from the stonier-soiled Morei vineyard. Currants, cranberries, spice, and moist earth highlight this elegant and energetic elixir. About 1,000 cases produced.
Teroldego (Vigneti delle Dolomiti 2018) RED, Regular Price: $32
The Campo Rotaliano is a well-demarcated geographical area, a flood plain formed by the Adige and Noce rivers recessed between the Dolomites. This entry-level wine of Foradori is from mostly sandier parcels of vines planted from 1956 to 2005 totaling around 25 acres and meant to express the alluvial soils of Campo Rotaliano. Some of the vines are still pergola-trained, while newer plantings are on wires in the Guyot style. Fermented in cement – with up to 20% whole-cluster depending on the vintage – and aged for one year in cement and wooden foudres. About 4,000 cases produced.
“Fuoripista” Pinot Grigio (Vigneti delle Dolomiti 2019) WHITE, Regular Price: $56
Forget what you know about Pinot Grigio. This is no lightweight guzzler meant to be consumed ice cold. The cuvée “Fuoripista” is at its best around the same temperature you would drink a light red wine. The wine is the result of a cooperative venture between Foradori and another biodynamic winegrower of the Campo Rotaliano, Marco Devigili. It spends more than eight months in clay amphorae in contact with the pink-hued Pinot Grigio skins for a wine that exudes heady aromas of dried flowers and melon. Don’t let its light blush of pink fool you; this is an intensely flavored wine. About 800 cases produced.
“Fontanasanta” Manzoni Bianco (Vigneti delle Dolomiti 2019) WHITE, Regular Price: $37
Manzoni Bianco is a cross between Riesling and Pinot Blanc. The grapes are sourced from about 12 acres of vineyards on the calcareous clay soils of the Fontanasanta hills above Trento. The wine sees one week of maceration on the skins in cement tanks and one year of aging in acacia wood. The result is a full-bodied white, reminiscent of Burgundy, bursting with citrus and orchard fruit yet with a focused and mineral finish with hints of saline. While gracious young, it is a wine that really comes into its own at least three years after harvest. About 2,000 cases produced.
The Rhône River stretches from the Alps to the Mediterranean through an incredibly diverse expanse. At its southern end, between the cities of Vienne and Avignon, rolling hills meet plateaus of varying elevation under the toasty Mediterranean sun. Long, warm summers and mild winters allow the region’s dominant grape variety, Grenache, to yield good concentration via stony soils and low rainfall. While Châteauneuf-du-Pape is the most recognizable of the region’s nine cru appellations, it is Cairanne (elevated to cru status in 2016), that is perhaps the most promising and exciting, often producing wines that express a distinct finesse.
To think of the wines of Cairanne is to think of Marcel Richaud, who was instrumental in elevating the region to cru status. Marcel comes from a vine growing family that focused their energies on producing and selling fruit to the local cooperative. While still in his teens he decided to break from that tradition to forge his own path as a vigneron, producing his first vintage at the age of 19. He soon made a name for himself across the region, into the Paris wine scene, and then internationally.
As with most renowned winemakers, concentrating on making wine in the vineyard first was one of the keys to his success. Organic methods were used from the very beginning and cellar work is performed with the goal of expressing the region’s terroir with purity. Most of the varieties are vinified apart in cement vats with indigenous yeasts and no addition of sulfites, save for a small amount at bottling.
Over the years, Marcel has grown the estate by recouping family vineyards from the cooperative and purchasing land. Today, he is retired, and the nearly 200 acre estate is run by his children: Thomas, Claire, and Edith. But even though Marcel has stepped back from daily operations, his influence is still clearly tasted in every sip of the wines that bear his name.
Included in The Talented Marcel Richaud’s Old Hand at Southern Rhône’s Newest Appellation 9-Bottle Package are three each of the following wines:
The price includes tax and delivery, as well as a 10% discount. We will also honor a 10% discount on any bottles you might wish to add to the Wine-Aid package.
Cairanne (2018) Regular Price: $37
The village of Cairanne is situated atop a range of low hills with ideal exposure. It’s elevation ensures slightly cooler temperatures than much of the region and lends a brightness and delicacy to the wine. This organically certified cuvée aims to express the village’s terroir from soils of poor, stony clay-limestone on mid-slope plots. A blend of Grenache, Syrah, Mourvèdre, and Carignan from 40 to 70-year-old vines, the wine is fermented and aged primarily in concrete tanks, with a portion in oak barrels, then bottled unfined and unfiltered with only a small amount of sulfites. The result is a wine that is both rich and electric, with complex aromas of fruit (both fresh and preserved) and herbal spice. A sip fills the mouth with ripe berries and licorice riding a mineral spine.
“Terre de Galet” (Côtes du Rhône 2018) Regular Price: $32
A certified organic blend of 40% Grenache, 30% Syrah, 15% Carignan, 10% Mouvèdre, and 5% Counoise, “Terre de Galets” comes from a mix of plots and vines 10 to 40 years old growing in a mixture of red clay and the region’s famous round stones (galets roulés). The vineyards are located on the Plan de Dieu, some of the most significant terroir in Côtes du Rhône. Post-harvest, all the fruit is destemmed, with the exception of the Carignan which is fermented whole-cluster. The wine then ages in concrete vats for six months in an underground cellar. Bottled unfined and unfiltered with only a small amount of sulfites, it is energetic, well-structured, with loads of ripe fruit and spice.
“à la source” (Vin de France Rouge 2019) Regular Price: $23
A certified organic and poundable blend of Grenache, Syrah, Carignan, and Mourvèdre from the estate’s youngest vines and newest plantations located near Cairanne, on the terroirs of Combes, Granges, and Sousville. Each variety is vinified separately in concrete vats and the wine is bottled unfined and unfiltered with only a small amount of sulfites. A smooth and easy-drinking wine that emphasizes the fruit yet has enough complexity to pair with a charcuterie plate but might even be better with a garlicky “white” pizza from nearby Tomatoes Apizza. Serve with a slight chill.
Welcome to The Champagne Society
Congratulations! In the coming months you will be drinking some of the best Champagne and sparkling wines known to humanity.
As a member of The Champagne Society, you’re in a select community of like-minded folks that appreciate the exceptional in wine and in life. Meet and mingle at dinners and events at hip local venues that are arranged exclusively for The Champagne Society.
All selected wines are from passionate grower/producers or small houses that are deeply connected to the particularities of each of their vine parcels and believe that wine is made in the vineyard first. Many of these wines are highly allocated and we quite often only have access to a few cases of a particular cuvée. The Champagne Society will enjoy wines that quite often aren’t available in any other wine shop in Michigan.
As a member of The Champagne Society you’ll receive the following benefits:
If you’re interested in joining the Champagne Society please give us a call at 248-398-0030 or email email@example.com
Champagne Francis Boulard & Fille “Rosé de Saignée” (2013, Rosé Extra Brut)
Price for The Champagne Society members: $76, SOLD OUT
Francis Boulard‘s career as a vigneron dates back to the early 70’s. He worked alongside his brother and sister running the now defunct family estate Raymond Boulard. But a fundamental disagreement would lead him to leave it all behind and start his own much smaller estate.
Disturbed by the use of chemical fertilizers, pesticides, and fungicides being used in the vineyards, Francis dove into Rudolph Steiner’s biodynamic philosophies. Francis convinced his siblings to convert a couple of acres of vines to biodynamic viticulture, at first to see if it was possible to have healthy vines without using chemicals. Finding success in the vineyard, he then began experimenting with separate vinifications, eventually believing wine from the biodynamic grapes was more expressive.
Francis proposed converting the entire estate to his brother and sister and was summarily rejected. So he decided to claim seven acres (his portion of the family’s vines) and broke off to start his own estate in 2009 with his daughter Delphine, who had been working alongside him at Raymond Boulard for nine years.
Delphine Boulard is the seventh generation to work her family’s land and is now fully at the helm of the estate. There are three distinct terroirs: 4 acres are in the Massif Saint-Thierry, 1.2 acres in Mailly (both sectors of the Montagne de Reims) and the 3 acres of historic family parcels in the Vallée de la Marne. The estate is certified organic and also worked using biodynamic methods. Parcels are vinified separately in old oak casks of different sizes utilizing indigenous yeast.
There are two main methods of creating pink champagne. Blended pink champagne (Rosé d’assemblage) is by far the most widespread, as it allows the producer to obtain color and density that is identical from year to year. It consists of blending a still white wine (before its second fermentation in bottle) with 5-20% of Champagne red wine, vinified to be non-tannic. Macerated Pink champagne (Rosé de saignée) consists of allowing the grape must to remain in contact with the skins for a short while (just a few hours). Thus the natural pigments in the skins of the black grapes begin to color the juice and at the same time they enrich the juice with their aromatic components. After maceration, the juices are bled off – hence the name. “Bled” pink champagnes generally have a more intense pink robe and are usually richer in taste with a vinous character that makes them particularly suitable to be served with food.
“Rosé de Saignée” comes from the clay and limestone terroirs of Vallée de la Marne and Massif Saint-Thierry. It is composed of 50% Pinot Noir and 50% Pinot Meunier. The bleeding off is carried out when the scents of red fruits are adequately extracted, well integrated, and in balance with the must. Bright red fruit, mint, chalk and white flowers are all beautifully lifted in a finely cut, sculpted Champagne that dazzles with its energy and tension. Disgorged on January 7, 2020. Only 2 grams/liter dosage.
One of the most exciting producers in Rioja right now, we’ve always adored the wines from brothers Arturo and Kike de Miguel Blanco, third generation viticulturalists that produce wine for Artuke Bodegas y Viñedos. It seems that each new vintage highlights just how much growth and improvement can be accomplished when your singular focus is creating wines of freshness and purity that speak of place. We are pleased to offer the new 2018 vintage of their single vineyard wines, each expressive of their unique terroirs in and around their village of Ábalos in the high elevation foothills of the Cantabrian Mountains.
Their wines clearly reveal the characteristics of the Alavesa sub-zone, the northernmost and smallest of the three Rioja sub-zones, where the cooling influence of the Atlantic Ocean meets the warmer interior. This unique climate has the effect of ripening Tempranillo grapes with slightly thinner skins, yielding wines with superb fruit and freshness.
Modern Rioja’s storied history began in the mid-1800s when local winemakers adopted the methods of Bordeaux and began aging their wines in wooden casks. Since then, the region has tended to spotlight the amount of time the wine spent in oak barrels, effectively putting a supporting actor in the leading role. It was not until the early 1990s that a significant number of producers decided to start making their wines in the vineyard rather than the cellar. They found inspiration in Burgundy and started their ranges with a regional or a village wine while setting aside their best and most distinctive plots to craft single-vineyard wines. Arturo and Kike are part of this movement..
With his degree in Agriculture Engineering and a Masters in Winemaking, Arturo arrived at the family bodega in the 2000s. Kike joined in 2010. They carried out a detailed study of the soils in all their plots and work their land using traditional methods believing that “if you work well in the vineyard and have moderate yields, there’s no need to force things at the winery.”
With less than 55 total acres of vineyards distributed over 32 different plots, Artuke is most certainly a family affair. Their father still helps with vineyard maintenance, and their mother will have a plate of food at the ready for family members and visitors alike. They have also formed the group Rioja’n’Roll with a small contingent of other young producers who all believe “that wines with soul can come only from vineyards with soul.”
Included in Burgundy-Inspired Rioja: Artuke’s Single Parcels 12-Bottle Package are the following wines:
The price includes tax and delivery, as well as a 15% discount. We will also honor a 10% discount on any bottles you might wish to add to the Wine-Aid package.
1 BOTTLE “El Escolladero” (Paraje El Meadero, Rioja 2018) Regular Price: $89
A blend of about 85% Tempranillo and 15% Graciano, “El Escolladero” comes from a 2.35 acre plot located in the Alava town of Ábalos at 2,165 feet above sea level. The parcel contains vines over 60 years old growing in clay-calcareous soils. Harvest is carried out manually in small boxes and the fruit is hand-selected and destemmed. Fermentation is completed using indigenous yeast and the wine is then matured in 600 liter French oak barrels for between 12 and 16 months before bottling. It is a concentrated, bold, and structured wine with a delicate, complex nose of dark berries, notes of herbs, cedar and chocolate. Only 1,057 bottles were produced.
2 BOTTLES “Paso Las Mañas” (Paraje El Chorro, Rioja 2018) Regular Price: $48
“Paso Las Mañas” is made with 100% Tempranillo grapes from a 9.6 acre vineyard located on the highest slope of Samaniego, at an altitude of 2,395 feet. Clay and chalky soils with many stones on the surface support the vines, while a natural spur diverts runoff forcing the vine’s roots deep into the earth. While this is the brother’s youngest single parcel vineyard, it has already shown its potential to be one of the top crus in Rioja, producing a balanced and elegant wine. Harvest is carried out manually in small boxes and the fruit is hand-selected and destemmed. Fermentation is completed using indigenous yeast and the wine is then matured in 500 liter French oak barrels and a 35,000 liter foudre before bottling. Only 7,200 bottles were produced.
2 BOTTLES “Finca de los Locos” (Paraje Peñaescalera, Rioja 2018) Regular Price: $39
Arturo and Kike’s grandfather was regarded as crazy (loco) for purchasing this single vineyard located on a high terrace around 1,600 feet in elevation overlooking the Ebro river in Baños de Ebro. The plot consists of nearly 40-year-old vines growing in a sandy, gritty soil over a chalky limestone subsoil. A blend of 80% Tempranillo and 20% Graciano that is aged for 16 months in both 500 and 3500 liter French oak barrels, this wine shows it’s Atlantic climate mainly on the palate as ripe red fruit immediately turns crunchy to lead into a lengthy mineral finish. Aromatically complex, a noseful is rewarded with plums, minty herbs, dark chocolate, baked earth, and cherry blossoms. Only 10,800 bottles were produced.
3 BOTTLES “Pies Negros” (Rioja, 2018) Regular Price: $25
A blend of 90% Tempranillo and 10% Graciano from vines as old as 95 years, Pies Negros means Black Feet, a reference to the archaic method of crushing the grapes using one’s feet – a technique that the brothers are determined to use to this day, as they believe the gentle crushing helps to maintain the purity of the fruit. After fermentation, the wine is aged for 14 months in a combination of French and American oak barrels of one or two years, resulting in a wine that’s full of mature, dark red fruits and a touch of spice with a firm finish.
4 BOTTLES “Artuke” (Rioja, 2019) Regular Price: $17
“Artuke” is made with the carbonic maceration method, a wine-making technique used to enhance aromatics and produce light, fresh, fruity wines preferred by Basques in the northern sub-zone of Alavesa. It is a blend of mainly Tempranillo grapes, fermented and aged in cement and stainless steel. Candied red berries follow behind a burst of violets and cinnamon on the nose. There is minimal tannic structure which allows this red wine to take a relatively deep chill and also makes it quite a versatile pairing with food: tuna, pretty much anything made with zucchini, fried chicken, gooey cheese sandwiches, pizza, etc…
“La Condenada” (Paraje Camino Del Ciego, Rioja 2018) Regular Price: $120
From a single, 1.85 acre plot of sandy soil with a substrata of sandstone planted in 1920 and located in Baños de Ebro at an elevation of 1,700 feet. The Blanco family purchased this nearly abandoned vineyard in 2012 and began to tend the majority of Tempranillo along with around 20% of other grapes, both red and white, including Graciano and Calagrano. All grapes are harvested and fermented together, and then matured in a 600 liter French oak barrel for 14 months. The result is a wine that is concentrated and silky and brimming with a potpourri of heady aromatics. Only a scant 774 bottles were produced.