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Cremant Zero Dosage 2016 from Domaine Achillee

Crémant Zéro Dosage 2016 from Domaine Achillée: Nicolas’ wine of the week – New Year’s Eve Edition 🥂

Crémant Zéro Dosage 2016 from Domaine Achillée: Nicolas’ wine of the week – New Year’s Eve Edition 🥂 It’s not just Champagne that makes for a successful New Year’s Eve, there’s “Crémant” (sparkling) too!

Achillée (Yarrow) is a plant that is used in biodynamic farming, and is also the namesake of this domaine created by the Dietrich family in Scherwiller, Alsace. The story goes back to 1999 when Yves, the father, transitioned to organic agriculture, and then biodynamic. At this time, Yves wasn’t doing any vinifying, and the grapes went to a cooperative.

In an effort for all of this hard work to pay off, Jean and Pierre joined their father in 2016 for the first year of Domaine Achillée, and the creation of this creamy zero dosage sparkler.

The recipe? Grapes (50% Riesling, 50% Pinot Blanc, Auxerrois, and Chardonnay)…nothing else! No sulfur, and no dosage.

While the absence of dosage brings freshness and purity to this sparkling wine, the 9 month maturation on lees in vats and then 13 months on laths gives it a complex and vinous side. When tasting, we go from white fruits and notes of honey, to freshness, purity, and a hint of oxidation. All of these aromas and flavors come together in a beautiful length and finish.

This is a true favorite to pop at midnight this New Year’s Eve!

 

2000 VIEUX SAVAGNIN OUILLÉ FROM DOMAINE OVERNOY-HOUILLON: CEDRICK’S WINE OF THE WEEK - CHRISTMAS EDITION

2000 VIEUX SAVAGNIN OUILLÉ FROM DOMAINE OVERNOY-HOUILLON: CEDRIC’S WINE OF THE WEEK – CHRISTMAS EDITION 🎄

2000 VIEUX SAVAGNIN OUILLÉ FROM DOMAINE OVERNOY-HOUILLON: CEDRIC’S WINE OF THE WEEK – CHRISTMAS EDITION 🎄

What do you do when you have the whole Raisin team around your table? You try to make this moment unique, with a wonderful wine. So, you go to the cellar, and decide upon this bottle of exception: the 2000 Vieux Savagnin Ouillé from Domaine Overnoy-Houillon, exactly what we needed.

Only one problem, the bottle is 50cl… for 12 people, and we have to share!

Where to begin about this domain and this bottle… Pierre Overnoy and Emmanuel Houillon are remarkable winemakers in Pupillin, Jura ! The intensity of aromas in this wine are just crazy. For years and years, they top off regularly, waiting for the perfect moment to bottle.

I remember it well – watching the 12 people around the table taking minutes just to smell the incredible aromas of sweet curry, walnut, fresh almonds, and citrus. We only had a few centiliters in the glass, but without a doubt, it was the most intense wine of the night.

What a moment ! A real emotion.

THE WINE OF THE WEEK: ROSSO TOSCANO FROM COLOMBAIA

ROSSO TOSCANO FROM COLOMBAIA : FLORIAN’S WINE OF THE WEEK

ROSSO TOSCANO FROM COLOMBAIA : FLORIAN’S WINE OF THE WEEK

The Lomazzi family can look back on a long tradition in the wine business. For four generations, they have been active in wine trade and viticulture.

In the 1950s and ‘60s, the family even belonged to the most important traders of Italian wines. Today, Dante Lomazzi and his wife Helena created their own path – they farm their small (just four-hectare estate Colombaia near Colle Val d’Elsa) biodynamically, with a total annual production just around 10,000 bottles!!

The soils, calcareous clay soils with a high proportion of fossil shells, offer the best conditions for producing wines of impressive authenticity. Of course, in order to maintain this unique character, the cellar work is completely natural too. Not surprisingly, the Demeter-certified winery (since 2007) is also a leading member of the associations ViniVeri, Renaissance of the Appellations and Association Vin naturel.

Colombaia’s Rosso Toscano is for sure their benchmark wine: a field blend of mainly Sangiovese (what else!) and around 20% red varieties of Canaiolo, Colorino and Malvasia Nera. Depending on the vintage and yield, Dante and Helena either vinify their two vineyards separately resulting in a Vigna Nuova and a Vigna Vecchia edition, or vinify together creating the Rosso Toscano. Acccording to the vintage, the maturation time in big Slavonian oak barrels (26 hl) varies between 12 and 36 months. The same can be said for sulfering the wines, which is only done in minimal amounts (SO2 totals usually between 20 and 30mg) at bottling in particular vintages.

For me, the Rosso Toscano is a classic old-school Chianti with a high glou-glou factor, that pairs particularly well with local cuisine, such as wild boar pasta, bringing back memories of summer evenings even to the coldest winter day…

 

 

WE’VE HIT 80,000 DOWNLOADS 🎉

WE’VE HIT 80,000 DOWNLOADS 🎉 BIG news for Raisin and for the community of natural wine lovers out there: we’ve hit 80,000 downloads! 🎉 New people are joining daily, and using the app to drink naturally 🍷 and eat well 🍽 worldwide.

Thank you to our users who are helping us grow actively, and supporting the 3,000+ establishments and nearly 1,500 winemakers that we recommend! Because of your support and love for Raisin, there are some exciting features to come in the new year! Last but not least, a shoutout to our team and volunteers for making it all possible 👏 ❤️

RAISIN ESTABLISHMENT SPOTLIGHT: MOMENTUM WINE BAR IN AUSTRIA 🇦🇹

RAISIN ESTABLISHMENT SPOTLIGHT: MOMENTUM WINE BAR IN AUSTRIA 🇦🇹 Back in 2014, Austria 🇦🇹 was thirsty for natural wine. That’s where Florian Ehn, a member of the Raisin team and founder of Unchained Selections ⛓ (importer & distributor) came in with the desire to bring wine with “nothing added, nothing taken away, and that makes you want to keep re-filling the glass” to his home.

Florian wanted to see wines in the market that he loved drinking. From Cornelissen in Sicily 🇮🇹 to Vale da Capucha in Lisbon 🇵🇹, Florian brought a wide range of producers to Austria that he wanted to share. In 2015, the vision was completed when he opened the tasting room and weekend wine bar Momentum! A small but cozy spot to enjoy fine natural wines, organic beers & booze, and even some Junmai sake. Find it on Raisin, and visit next time you’re in the neighborhood!

😍 Raisin has qualified for the second round of Fabrique AVIVA 🏭.Thank you to all!

It’s official! Raisin has qualified for the second round of Fabrique AVIVA! A huge thank you to all of our users: winemakers, friends, owners of bars, restaurants, wine shops, as well as the bloggers, magazines, editors, and all of the natural wine lovers who voted for us. With your support, Raisin has been selected as a finalist in the category “Environment, biodiversity, energy.”

The next test will take place the beginning of June, and this time we will have 10 minutes to convince a jury of experts: 5 minutes to present the project, and 5 minutes of questions…intense!

While the first round relied entirely on the ability of each team to mobilize their community, from now on the criteria for evaluating each project is in the hands of the jury, based on the following elements:

-The team and the project (30%) : presentation, coherence of project, ability to unify.

-The usefulness of the project (30%) : innovation + measure of impact

-The economic credibility of the project (40%): employment, performance, distribution of wealth

What’s next? In June, the big winners will be revealed. In the case that we win, the financial aid would help us to promote natural wine all over world, develop Raisin in an autonomous and independent manner, and put in place functionalities that would generate revenue. In short, the money would be very useful. We are crossing our fingers and we will keep you informed!

Discover the list of the projects that qualified here https://lafabrique-france.aviva.com/voting/projet/finalistes#h_ah104

See you soon,

The Raisin Team