Sometimes we get lucky in our pursuit for great highly allocated Pinot Noir, and we struck paydirt this month by scoring some Ted Lemon's Littorai Pinot Noir.  This stuff is impossible to find, and really tasty!

This allocation is for one bottle of either

2007 Littorai Anderson Valley Pinot Noir Les Larmes or
2007 Littorai Sonoma Coast Pinot Noir

Les Larmes: Composed of declassified fruit from Cerise and Savoy vineyards and intended for earlier drinking. · Subdued but very pleasing scents of cherries, hay and white pepper. Admirable richness with bright flavors of cherries and red apples flanked by bright acidity. Smoothly textured and easy to drink.

Sonoma Coast  Most of the fruit for this bottling is declassified from the Hirsch Vineyard. The wine is soft and supple with great fresh fruit intensity. As close to being a fruit bomb as Littorai will ever get.

Ted Lemon’s story is quite unique among California winemakers. The origins of his interest in wine can be traced to a study-abroad program at the University of Dijon in Burgundy while still a high school student. The director was so impressed with Lemon, he offered him a job if ever decided to take up winemaking. After graduating from Brown University, he was awarded a fellowship to return to France in the fall of 1980 to study viticulture and enology. He apprenticed in several famous Burgundy domaines including Dujac, Roumier, and Bruno Clair. When funds ran dry, he returned to the United States where he worked with Josh Jensen at Calera Winery.

In 1982, while at Calera Winery, he was surprised by a phone call from Jacques Seysses of Domaine Dujac who asked him, “How would you like to make Meursault?” At Domaine Guy Roulot in Meursault, one of the oldest and most traditional wineries in Burgundy, Guy Roulot had died and his family was searching for another winemaker. The Roulot family sought the advice of Jacques Seysses. “Of all the apprentices I have had, and I have had many,“ Jacques Seysses told Madame Roulot, “none have been as bright and as capable as Ted Lemon. He has so many fine qualities, but there are two problems. He is 25-yearsold, and he is American.” Although Madame’s first reaction was “impossible,” after consulting with Aubert de Villaine, Patrick Bize, and others, she offered to make him the first (and to this day, the only) American winemaker and vineyard manager in Burgundy’s history. Lemon arrived at Domaine Roulot in 1983 (photo right).

Because lemon spoke French fluently, he was able to assimilate and overcome the initial surprise and skepticism of the village people. He said, “At first I had to prove myself physically to the cellar and field help. I had to prune as quickly, drive a tractor as well, and work as hard as they could. And I had to prove to Madame Roulot, who was so devoted to Guy, that I could keep up the reputation of his wines.” Lemon made very good wines and quickly became accepted by the locals.

After two years at Domaine Roulot, he was lured back to the United States by a French family that had purchased a vineyard on Howell Mountain above the Napa Valley. Their intent was to produce a French-style Chardonnay in California. The land here had been first planted in 1877 with vines from the Medoc region of France. Jean Adolphe Brun and W. J. Chaix were the original French owners and they built the Howell Mountain Winery on the property in 1866. It became Chateau Woltner in the mid-1980s and it was here, in 1985, that Lemon oversaw renovations of the aging winery and became the vineyard manager as well as winemaker. Chateau Woltner’s Chardonnays soon became a favorite among American wine connoisseurs.

With his winemaking skills honed and assured, Lemon and his wife Heidi founded Littorai in 1993. He had spent a summer with his wife driving up and down the Pacific Coast tasting local wines and learning about the soil and history of the local vineyards. Lemon had a firm belief in terroir inspired by his years in France. According to Lemon, “I believe soil is of major importance in a wine’s character. It’s clear there are tremendous differences between wines made from vineyards right next to each other even if they are vinified and treated exactly the same way.” Finally, Lemon settled on sourcing his grapes from vineyards in western Sonoma and western Mendocino counties. He believed the finest Pinot Noir and Chardonnay were grown along the true coastal zone of the continent. He was convinced that the geology and mesoclimates of the extreme western portion of the continent north of San Francisco were diverse enough to create a series of unique terroirs, each with its own characteristics. He named his new venture Littorai which is a pleural noun formed from the Latin word litor-, which means the coasts. The word Littorai, with its reference to geography, reminds us that wine, the noblest agricultural product, arises from the weave of place (vineyard), time (vintage), and man.

His vineyard sources are all carefully supervised by Ted who is a strong believer in sustainability and biodynamie. Pinot Noir vineyards include Summa, B.A.Thieriot, Pratt, The Haven and Hirsch on the Sonoma Coast, Mays Canyon in the Russian River Valley, and Savoy, One Acre, Cerise, and Roman in the Anderson Valley. (Both Summa and Cerise were sold in 2010 so they may not be future sources). He is developing a couple of vineyards himself as well, including an estate vineyard adjacent the winery, The Pivot Vineyard.

His Pinot Noirs and Chardonnays are highly lauded and age worthy. They are only sold through a mailing list and to restaurants. I consider some of the Pinot Noirs among the finest I have ever drunk from the New World. Ted finished a 10,000 case winery on his estate in Sebastopol in 2009 and accepts visitors by appointment. Production is about 4,000 cases annually.

RECIPE: Duck Confit Barbajuans  Serves 6

Barbajuans are a specialty from the French Riviera. These fried dumplings are typically filled with Swiss chard or other greens and cheese. Serve these dumplings with a light side salad of wild arugula, shaved fennel, and balsamic vinaigrette.
 

• 1 cup flour
• Pinch of sea salt
• 1 tablespoon olive oil
• 12 ounces duck confit
• 2 ounces pancetta, cut into ¼ inch pieces
• 2 shallots, peeled and quartered
• 1 cup dry red wine
• 1 cup chicken stock
• 1 tablespoon chopped thyme
• 6 Swiss chard leaves, ribs removed
• 4 ounces foie gras terrine, cut into ¼ inch pieces

Beat the flour and salt in a large bowl and gradually add the water and olive oil. Mix until smooth. Wrap in plastic, and chill for at least 1 hour.

In a large saute pan, slowly render bacon for about 5 minutes. Add the shallots and cook until tender. Add the wine and stock and bring to a boil. Add the duck and simmer on medium high until the liquid has been reduced. Finely chop the bacon and onions and place in a bowl with the duck meat. Scatter the chopped thyme over the top.

Bring a large pot of salted water to a boil. Add the chard and cook until tender. Drain and transfer to a bowl of iced water. Once cool, drain the chard, squeezing out any excess water and roughly chop it. Add the chard to the duck mixture.

Grind the duck-chard mixture through a meat grinder fitted with a large die. Gently stir the foie gras into the ground duck mixture until fully incorporated. Check the seasoning.

Divide the dough in half. Lightly flour a rolling pin, and roll each piece of dough into a sheet 2 feet by 5 inches. Using 1 tablespoon of filling for each mound, mound the filling in 2 rows of 18 on 1 strip of dough, spacing them about 1 inch apart. Brush the second sheet of dough lightly with beaten egg and lay it, egg side down, over the filling. Press lightly around the mounds, making sure the dough has sealed properly and all the air bubbles are removed. Cut into 36 1 ½ inch squares.

Heat vegetable oil in a large pot to 375F.

Working in batches, fry the barbajuans until golden brown. Transfer to a paper towel lined plate. Season and serve immediately.

• < Prev
• Next >