Pierreclos Imports Newsletter – January 2018

Happy new year, and welcome to new friends who have signed up for our newsletter!

We are hard at work finding new wines to expand our portfolio in 2018.  We are close to having locked down four new wines. Each of these will come from a new producer bringing our wine offerings to six and quintupling the number of producers we work with!  While we are still wrapping up talks with these new producers we can’t mention them by name yet.  We can say that they are all good friends and neighbors of ours both in southern Burgundy and in the southern Rhone Valley. We should have an exciting new selection of styles soon. If all goes well we hope to have this shipment arriving by the end of March, just in time for spring. Stay tuned for updates as we can make them available.  

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December was our first month officially in business, so last year was exciting for us.  We’re happy to still be in business and we’re looking forward to a busy and fun 2018.  With Paul returning to Alameda this week, we’re getting ready to kick off a large push to make our wine available in more shops and restaurants around the bay area, and we’re in the early stages of planning a subscription wine service inspired by community supported agriculture (CSAs).

Coteaux des Margots (our favorite winery) also had a great year last year. The wines that we helped make are still in their tanks and barrels, getting ready for bottling in a few months!  We had a late freeze last year that dropped yields about 30% compared to 2016, but the grapes that were harvested are excellent quality.  While the wine rests the Duroussays are taking care of the vineyards.  All winter long they prune the vines and fix the posts and trellises that support them in cold and rainy Burgundy. It’s a very important step for 2018!


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Remember to let us know if you’d like to host a tasting party.  We look forward to hearing from you in the months to come. If you haven’t already, check out an article written about our company by Janelle Bitker of the East Bay Express