Jarles Vinskole

29/03/2026

Pierre Paillard “Les Mottelettes” Bouzy Grand Cru 2015 (Blanc de Blancs, Extra-Brut) is a pretty distinctive wine because it’s 100% Chardonnay from Bouzy Grand Cru (a village far more famous for Pinot Noir), so it tends to combine Côte des Blancs-like chalky tension with a slightly riper, more muscular Montagne de Reims.
Pierre Paillard is a very quality-focused grower in Bouzy, and their top wines are made in a fairly “serious” Champagne style:
Single lieu-dit / single parcel (“Les Mottelettes”)
100% Chardonnay (Blanc de Blancs) grown in Bouzy Grand Cru
Fermentation in oak (Paillard is known for using barrels for texture rather than strong oak flavor)
Extended lees aging (four yesrs giving depth and autolytic complexity)
Low dosage → below 2 g/L
minimal intervention approach (careful sulfur use, not an aggressively “natural” style but not industrial)
Pierre Paillard aims for balance rather than razor-sharp austerity with malo influence (creamier texture).
2015 is a naturally ripe year giving
• Riper citrus (lemon curd), white peach
• Chalk / crushed stone
• Toasted brioche, almond, hazelnut
• A slightly broad mid-palate (Bouzy warmth + oak + lees)
• Dry finish due to extra-brut dosage
2015 in Champagne was generally warm and sunny, giving:
• more fruit weight
• slightly softer acidity than cooler years
• excellent potential for structured, gastronomic BdB
This is drinking beautifully now, but it’s also a Champagne that can age 10–15+ years from vintage, especially given the Grand Cru fruit and low dosage.
Best food pairings (top tier)
Shellfish with richness
• Lobster with butter / beurre blanc
• Scallops (pan-seared) with cauliflower purée
• Crab with lemon + browned butter
• Turbot / halibut with creamy sauce
• Sole meunière
• Salmon tartare with citrus + herbs (works surprisingly well with BdB Extra-Brut)
• Comté (18–36 months) = perfect
• Gruyère
Avoid
• Very spicy food
• Heavy sweetness
• Strong blue cheese (can clash with the chalky dryness)
Serving tips
• 10–12°C (not too cold, or you lose the texture)
• Use a white wine glass rather than a flute
• 10–15 min in glass = opens beautifully ne

25/03/2026

This Whitcraft 2023 Pence Ranch, in Sta. Rita Hills (Calera clone) is a wonderful Pinot. Pence Ranch is a really interesting site in the eastern part of Sta. Rita Hills. Slightly warmer than the western edge, but still strongly influenced by Pacific winds. Long growing season → slow, even ripening.
Soils are a mix of:
Diatomaceous earth (chalky, fossil-rich)
Sandy and loamy components
These soils tend to give:
⁃ Fine tannin texture
⁃ A subtle saline / mineral edge
Strong daily wind → thick skins, aromatic intensity
Cool nights preserve acidity and perfume
The Calera clone (key to personality) is quite distinctive:
Small berries → concentration without heaviness
Naturally high acidity
Aromatic profile is red cherry, raspberry, cranberry, spice with a slightly herbal edge.
This clone often gives a more structured, nervy Pinot compared to Dijon clones.
Compared to other Sta. Rita Hills sites Pence Ranch is more elegant, almost Chambolle-like tension versus , say, Sanford & Benedict which is often broader, more earthy.
Picked relatively early to preserve freshness (you can see the moderate 13.5% alcohol)
Native (wild) yeast fermentation
a portion of whole clusters (often 20–50%, varies by lot/vintage)
Gentle extraction to obtain finesse over power
Aged in neutral French oak barrels (very little new oak)
Light to medium-bodied
High acidity, silky tannins
Whitcraft (run by Drake Whitcraft) is part of the “new California” movement:
Lower alcohol
Earlier picking
Less oak
More Burgundian philosophy (Chambolle-Musigny — this is stylistically in that direction)
Already very drinkable (Whitcraft style) But will improve over 5–8 years

23/03/2026

We had this bottle of Les Terres Fines Premier Cru Blanc de Blancs Extra Brut from Dhondt-Grellet the other day at
100% Chardonnay (Blanc de Blancs) with grapes from Premier Cru vineyards in the Côte des Blancs (notably Cuis and surrounding villages in Champagne)
Dhondt-Grellet practise organic/biodynamic farming with a strong focus on soil expression
Gentle pressing with fermentation primarily in stainless steel, often with a portion in used oak barrels. Malolactic fermentation which adds texture and softness).
Extended aging on fine lees (both in tank/barrel and later in bottle) for complexity. Extra Brut (very low, usually ~1–3 g/L), emphasizing purity.
This cuvée sits right in the modern “grower Champagne” spectrum:
Aromatic profile:
Citrus (lemon zest), green apple, white flowers, chalk, with subtle brioche and almond from lees
• Crisp, high acidity
• Mineral-driven, almost saline/chalky
• Fine, persistent mousse
• Light-to-medium body but with real tension and precision
• Overall impression:
Linear, elegant, and terroir-focused rather than rich or opulent
• Closer to producers like Pierre Peters or Agrapart than the richer, more oxidative house styles
• Shows a balance between precision (stainless steel) and texture (lees + some oak)
Works beautifully with:
• Oysters / shellfish
• Sashimi or ceviche
• Lightly creamy dishes (the lees texture helps)
• Simple roast chicken with lemon

21/03/2026

Kutch Wines Pinot Noir, Sonoma Coast 2023, is a producer known for a very precise, low-intervention, “Burgundian-influenced” style.
Jamie Kutch focuses on restraint and transparency rather than power:
• Cool-climate sourcing: Fruit typically comes from fog-influenced Sonoma Coast vineyards (often near the Pacific), giving naturally high acidity and moderate sugar levels.
• Early picking: Harvested relatively early to preserve freshness and avoid overripeness.
• Whole cluster use: 50% whole-cluster adding structure, spice, and lift.
• No cultured yeasts — more complexity, slightly wild edge.
• Minimal punchdowns, no heavy pumping — aiming for finesse over density.
• Neutral French oak (little to no new oak), typically around 10–12 months.
• Low SO₂, minimal intervention: Little fining or filtration.
This is a typical lean crispy California Pinot:
• Aromatics: Red cherry, cranberry, rose petal, orange peel, often with herbal/forest notes and a subtle whole-cluster spice (think stemmy, tea-like tones).
• Palate:
• Light to medium-bodied
• High acidity
• Fine, slightly grippy tannins
• Very linear and precise rather than plush
• More Chambolle-Musigny / Côte de Beaune elegance than Russian River richness.
2023 on the Sonoma Coast tends to lean:
• Cooler, longer growing season
• Even more freshness, tension, and aromatic detail
• Likely a bit more structured and age-worthy than a warm vintage
This is “California Pinot for Burgundy lovers” — lifted, mineral, and restrained, with structure coming from acidity and stems rather than oak or ripeness.
A great wine - reasonably priced (compared to Burgundy)

16/03/2026

Terroir Al Límit Arbossar 2022 is a single-vineyard Cariñena (Carignan) from Priorat made by Dominik Huber at Terroir al Límit. It represents the producer’s philosophy of “Burgundian transparency applied to Priorat terroir.” This must be the best Carignan wine I have ever tasted- and only 13.5% 🥰
Vineyard & Terroir
• Location: L’Arbossar vineyard in Priorat, Catalonia
• Aspect: North-facing slope (cooler exposure for freshness)
• Altitude: ~400 m
• Soil: Llicorella slate with some granite
• Vines: planted around 1910 (very old Cariñena)
• Size: ~1.6 ha
• Production: ~4,900 bottles annually
The cooler north-facing exposure is crucial—it gives lift and acidity, preventing the heaviness often associated with Priorat.
The approach is intentionally minimalist to highlight site and grape:
• Hand-picked old-vine Cariñena.
• Whole-cluster fermentation (stems included).
• Indigenous yeasts.
• Short maceration (~7–10 days).
Extraction philosophy
• Gentle extraction to avoid the dense, heavy Priorat style.
Aging
• Concrete tanks (cement vats) for ~8 months.
• Little or no new oak influence.
Concrete preserves purity and freshness while softening tannins.
This wine is very different from traditional powerful Priorat.
Structure
• Medium-bodied
• Fine, chalky tannins
• Bright acidity
• Moderate alcohol (~13.5%)
Aromatic profile
• Red berries (cranberry, raspberry)
• Herbs (rosemary, sage)
• Floral notes
• Iron-like mineral character from slate
• Subtle earthy complexity
• Elegant
• Mineral-driven
• Energetic
• Transparent expression of Cariñena rather than oak or extraction.
Many critics describe it as “Priorat with Burgundian finesse.”
Arbossar is one of the Priorats that often resonates most because it prioritizes lift, texture and perfume rather than power.

12/03/2026

About last night at with and
sharing a bottle of Domaine Leflaive.
A domain with Biodynamic farming (certified since the 1990s).
The Premier Cru vineyard is just below the Grand Crus of Montrachet.
Limestone-rich soils with good drainage → tension and minerality.
Hand harvesting with strict sorting.
Whole-cluster pressing (very gentle pneumatic press).
Settling (débourbage) overnight before fermentation.
Alcoholic fermentation in French oak barrels (about 20–25% new oak for Clavoillon).
Indigenous yeasts typically used.
Malolactic fermentation occurs naturally in barrel.
Aging ~12 months in barrel, then several months in tank to harmonize.
Light filtration (sometimes none) before bottling.
The goal is precision rather than overt oak influence.
“Clavoillon” is often considered the most structured and mineral of Leflaive’s Puligny 1er Crus.

• Lemon zest
• White flowers
• Green apple and pear
• Crushed limestone / wet stone
• Subtle hazelnut and toast from oak
Medium-plus body with very linear acidity. Saline, chalky minerality. Long, precise finish. Lovely delicate aftertaste
Compared with other Puligny 1er Crus from Leflaive:
• Clavoillon → mineral, structured, ageworthy
• Folatières → broader, more generous
• Pucelles → extremely refined and floral
The 2022 Burgundy vintage produced:
• Riper fruit than 2021
• Slightly broader texture
• Still excellent acidity in Puligny
So this wine will likely show a bit more generosity early, but still with the classic Puligny tension.
Drinking window (approx.):
• Early charm: 2025–2027
• Peak complexity: 2028–2040
As I like Chambolle-Musigny for its finesse Leflaive Clavoillon is actually a great white analogue:
With precision, silkiness, and mineral length rather than sheer power.
All of us had a great wine moment❤️🥰🔥

10/03/2026

Burgundy at WSET2 today - so a bit of Burgundy attitude look a like. Terroir Al Límit Arbossar 2022 is a single-vineyard Cariñena (Carignan) from Priorat made by Dominik Huber at Terroir al Límit. It represents the producer’s philosophy of “Burgundian transparency applied to Priorat terroir.”
Location: L’Arbossar vineyard in Priorat, Catalonia
The Aspect is North-facing slope (cooler exposure for freshness)Altitude: ~400 m
Llicorella slate with some granite. Vines: planted around 1910 (very old Cariñena)
Size: ~1.6 ha with a Production: ~4,500 bottles annually
The cooler north-facing exposure is crucial—it gives lift and acidity, preventing the heaviness often associated with Priorat.
The approach is intentionally minimalist to highlight site and grape:

• Hand-picked old-vine Cariñena.
• Whole-cluster fermentation (stems included).
• Indigenous yeasts.
• Short maceration (~7–10 days).

Extraction philosophy
• Gentle extraction to avoid the dense, heavy Priorat style.
• Concrete tanks (cement vats) for ~8 months.
• Little or no new oak influence.
Concrete preserves purity and freshness while softening tannins.
This wine is very different from traditional powerful Priorat.
• Medium-bodied
• Fine, chalky tannins
• Bright acidity
• Moderate alcohol (~13.5%)
• Red berries (cranberry, raspberry)
• Herbs (rosemary, sage)
• Floral notes
• Iron-like mineral character from slate
• Subtle earthy complexity
• Elegant
• Mineral-driven
• Energetic
• Transparent expression of Cariñena rather than oak or extraction.
Many critics describe it as “Priorat with Burgundian finesse.”
Arbossar is one of the Priorats that often resonates most because it prioritizes lift, texture and perfume rather than power.

03/03/2026

Bare å booke seg inn på en av verdens nordligste vingårder 🥰

Då er me fulltallige, glade og fornøgde! Takk for hjelp og deling 🙏☺

M̶e̶ ̶t̶r̶e̶n̶g̶ ̶2̶–̶3̶ ̶g̶o̶d̶e̶ ̶h̶j̶e̶l̶p̶a̶r̶a̶r̶ ̶p̶å̶ ̶l̶a̶u̶r̶d̶a̶g̶👋̶D̶å̶ ̶s̶k̶a̶l̶ ̶m̶e̶ ̶f̶l̶a̶s̶k̶a̶ ̶o̶g̶ ̶ ̶m̶e̶ ̶t̶r̶e̶n̶g̶ ̶l̶i̶t̶t̶ ̶e̶k̶s̶t̶r̶a̶ ̶h̶e̶n̶d̶e̶r̶ ̶i̶ ̶o̶m̶l̶a̶g̶ ̶2̶,̶5̶ ̶t̶i̶m̶a̶r̶.̶

Innearbeidet er enkelt: Me viser deg kva du skal gjera, og så jobbar me oss gjennom i godt tempo.
Dette er dugnad så lønna kjem i form av deltaking på årets dugnadsfest 🎉

Har du lyst?
Send oss ei melding her eller på SMS til 98221410.
Førstemann til mølla – bokstaveleg talt.
Helsing Toyni & Arild på Hebnes

21/02/2026

Ross Cobb visited the wine school Friday a week ago. He grew up around vineyards on the true Sonoma Coast. He took over winemaking at Cobb Wines in the early 2000s and has become one of the most respected producers of cool-climate Pinot Noir in California.
Cobb works primarily with estate vineyards like Doc’s Ranch, Coastlands and other sites planted in the 1980s–90s in the far western Sonoma Coast.
Key elements:
• Cold, wind-exposed sites close to the Pacific
• Long growing seasons → slow ripening
• Naturally moderate sugars and high acidity
• Low yields, old vines in some parcels

This gives structure, tension and freshness rather than plush ripeness.
Ross Cobb is generally considered minimal-intervention but very precise:
• ✔️ Careful hand harvesting
• ✔️ Native yeast fermentations (often)
• ✔️ Partial whole cluster (varies by vineyard and vintage)
• ✔️ Gentle extraction (punch-downs rather than aggressive pump-overs)
• ✔️ Aging in French oak, typically moderate new oak (not heavy-handed)
• ✔️ Unfined and often unfiltered
He aims for transparency of site, not winemaker imprint.
Compared to riper California Pinot:
• More Burgundian in feel
• Bright red fruits (cranberry, wild strawberry)
• Savory notes: forest floor, herbs, coastal spice
• Firm but fine tannins
• High natural acidity
• Excellent aging potential
They often sit stylistically closer to Chambolle or Savigny than to richer Russian River styles.

10/02/2026

Colomé is actually one of the best examples in the world for understanding how extreme altitude changes Malbec chemistry and style.
Think of altitude as acting on four main levers: light, temperature, UV radiation, and ripening speed.
🌞 1. Stronger sunlight (more UV radiation)
At 2,000–3,100 meters the atmosphere is thinner, so grapes receive much higher UV exposure.
The vines react by protecting themselves:
• Thicker skins
• More anthocyanins (color pigments)
• More tannins
• More phenolics
In the glass this means:
• Deeper purple/black color
• Firmer structure
• More aging potential
• Slightly grippier, finer tannins
This is why Colomé feels structured and powerful, not soft and plush like many lower-altitude Mendoza Malbecs.
🌙 2. Huge day–night temperature swings (diurnal shift)
In Calchaquí Valley, days can be hot and nights very cold.
This slows respiration in the grapes at night, which:
• Preserves malic acid
• Slows sugar accumulation
• Keeps pH lower
Result:
• Brighter acidity
• Fresher fruit profile
• Better balance despite high ripeness
So instead of jammy or baked fruit, you get:
• fresh blackberry
• violet
• red plum
• sometimes herbal/mineral lift
This freshness is a hallmark of Colomé.
🌬️ 3. Dry, desert-like climate
Salta is extremely dry and windy.
Effects:
• Very low disease pressure
• Little need for spraying
• Small berries
• High skin-to-juice ratio
Which gives:
• Concentration
• Clean, pure fruit expression
• Dense texture without heaviness
⏳ 4. Longer, slower ripening
Because nights are cold, ripening stretches out.
This allows:
• Phenolic maturity (ripe tannins)
• Flavor complexity
• Sugar and tannins ripen together
So alcohol stays moderate for the intensity.
That’s why Colomé often tastes:
• powerful but not heavy
• ripe but not overripe
• structured but polished