These are the wine regions we mostly cover:
A talented Norwegian winemaker making terroir driven, natural wines from an old estate on the slopes of Mont Ventoux.
Having been inspired to food and wine at his mother's restaurant, Even Bakke became a very experienced winemaker in California, establishing an impressive CV, such as Matanzas Creek and Landmark amongst others.
He fulfilled his ambition of having his own vineyard when the family bought an old run down estate in the north of the Ventoux appellation (Southern Rhone), in a spectacular setting at the foot of the Dentelles and Mont Ventoux itself. The attraction of the estate was the terroir, with a range of parcels spread between 360 and 420 meters, mostly in Triassic limestone clay, hence the new name. With 20ha of mostly Grenache and an average vine age over 40 years, he has fantastic grapes to work with.
2007 was the first harvest and he has farmed organically and
with biodynamic principles from the outset. A full certification isin
place since 2010. For Even, this is not a marketing ploy, it is truly
a way of life and it shows throughout everything that is done at
the winery. Even is clearly a talented winemaker, who has been
able to take the modern techniques acquired in California and
meld them in a natural way with the fabulous vines of this Provencal
hillside. Harvest every year is carried out by friends and family.
Everything is hand picked, then hand sorted again at the winery. Vinification is carried out with natural yeasts and slow extraction. Aging tends to be long, but use of oak tends to be subtle allowing the wine and the terroir to shine through.
A tiny estate, run as a labour of love by a passionate restauranteur from Barcelona.
This tiny winery was started by Jordi Castellvi in 2002 near
Hostalets de Pierola, on the west side of the stunning
Montserrat mountains, just outside Barcelona where Jordi
runs his fabulous restaurant, Café de L'Academia.
With the help of the Pérez Ovejero family (Mas Martinet -
Priorat), he planted new vines around his own home,
surrounded by forest and situated 350-450m above the
sea level with a mixture of soil types. Just three hectares
of vines (Syrah, Grenache, Cabernet Sauvignon, Monastrell and Marselan) were planted on a “no expenses spared” basis. Its small size allows for very high attention to detail and manual intervention. He follows both organic and Biodymanic principles.
Since the first vintage in 2004, the wine has been constantly rated 93 points by José Peñín, the top Spanish wine critic, putting it in amoungst the top 3 wines in Catalunya. Jordi lives above the winery now and also sells the wine in his own restaurant. He could easily have chosen to vinify this wine and package it far more cheaply for just the "House brew", but chose to go the other way and produce something truly exceptional. This is clearly his lifetime passion and it shows. The terroir is amazing to be generating such high quality from such young vines. Alcor’s of the future will clearly just get better and better.