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We were surprised and happy to see Neil Martin's excellent article about Jean-Pierre Boyer in Vinous, "Last Man Standing: Bel-Air Marquis d'Aligre" (May 30). "Although it is not the most famous or familiar château I will ever write about, Bel-Air Marquis d’Aligre constitutes one of the most important. It might be the last or the only time that I will meet bygone Bordeaux face-to-face." Indeed, on our first visit in January, 2013, we were astonished and delighted to find someone who was so totally "apart" from the techniques and styles of modern Bordeaux. As we, and Mr. Martin, have noted, the wines will not appeal to everyone, and a lengthy decant - or opening the before - are required to really appreciate the wine's quality. We think, however, that the wines are well-worth trying and in fact are quite beautiful and extraordinarily complex, if given enough time to awaken. M. Boyer has confirmed the quantities offered below which should arrive in mid-summer. We are delighted that he is sharing his wines with us and we wish him many more vintages... (excerpts from our visits appear below)
(November, 2017) We recently spent a few long rainy days in Bordeaux, happily visiting old and new friends who are bringing great organic farming and more natural winemaking methods to this land of stuffed-shirts and Chateaux. And of course we managed a visit to Jean-Pierre Boyer at Bel Air-Marquis d'Aligre, whose delightfully old-fashioned Margaux offer a delicious glimpse into the past. We tasted the 2015 and 2016 from large cement foudres, as M. Boyer, who doesn't like to describe his methods, offered a steady stream of anecdotes and stories. Most importantly he said "de boire mes vins jeunes est de couper le blé en herbe." Roughly translated as "to drink my wines young is to harvest the wheat when it's green" - this is something to bear in mind when opening any bottle of BAMA, as even the 1995 needs many hours of aeration and the younger wines are often best if opened the day before.
The estate's principal retailer (the excellent "Vins Etonnants") calls the wine "untypical and rare, vinified as in the 19th century." Indeed, we were transfixed by the delicacy and complexity of the wines, which bear no resemblance to the dark, oaky, fruit-bombs of today. More a "claret" in style, the wine undergoes a long, slow natural fermentaion, with no extraction, then stays in cuve until spring. After a six-month passage in old barrels, the wine spends two to three years in cement vats before bottling and release. The estate has about thirteen hectares, with a few parcels of very old vines, the main parcel being approximately 50 years-old, planted at 10,000 vines per hectare, with part of the vineyard next to that of Chateau Margaux. M. Boyer currently farms only about 3 hectares with the remainder rented to his famous neighbors. While not certified organic, there are no modern treatments and only a bit of organic compost as fertilizer. The blend is approximately 35% Merlot, 30% Cabernet, 20% Cabernet Franc with Petit Verdot, Malbec and Carmenere.
These are fascinating wines and present a bit of a challenge to the taster as they are relatively light in body, and lack the tannic structure that new oak brings to most Bordeaux. They are, however, built to last, as our tastings of the older wines made clear. Jancis Robinson says of the 1995, "rich and Burgundian nose - really rather like a mature Côte de Nuits burgundy. Sweet with the tannins completely melded and then dry rather than tannic on the end. Just at the right point."
Wines arrive approximately August 1st
A Margaux like no other, more akin to a 19th century claret than to a modern Bordeaux.The 2004 from Jean-Pierre Boyer shows a lovely deep garnet color and smoky red-currant aromas with earth, violet, licorice, spice and citrus peel. The palate is dense and mineral with firm structure, but showing velvety blackberry, cassis and red currant with earth and mineral flavors and a bit of bitter licorice. The finish is long and firm. Suspend your ideas of Bordeaux and enjoy this complex and Burgundian Margaux. Carafe four hours in advance or cellar ten to twenty years.(On day 2 the wine has deepened and softened into a lovely Burgundian Bordeaux)