Yannick Pelletier "Blanc" 2020
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Press 4 Mix / Press 4 White • February 2023 Direct Press Selection
Yannick Pelletier’s interest in wine grew exponentially in his twenties, while exploring the idea of selling French goods abroad. He worked with a few retailers, lending a hand at wineries in-between jobs; some were large and more technical, others more artisanal. His time at the legendary Leon Barral’s cellar in Faugères was instrumental in illustrating the focus on farming and terroir expression. This was Yannick’s northstar in the decision to strike out on his own.
“Instinctual wine making” is probably the best way to describe Yannick Pelletier’s approach; there are no formulas, no strict regimen. Each vintage is approached as the new opportunity it is. Sometimes, wines are fermented in whole clusters, others destemmed. I love following his work from vintage to vintage as the wines can vary quite a bit, but they are always decidedly Mediterranean, beautifully tactile, persistent, and never lacking in energy.
The main ingredient for Pelletier’s “Blanc” is the uber-fringy variety Terret, along with both Grenache Gris and Blanc. Salted cantaloupe, chamomile, brown butter aromas with very light textural tension and a beautiful copper tinge in the glass — results of a short skin maceration and zero added sulfur. Rich without feeling heavy. It may be the power of suggestion (see photo), but I think lobster is a great pairing. Risotto? Creamy pasta sauce? You get the idea.
I think Jonathan said jokingly that “it’s almost impossible to make a good wine out of Terret” but here it is — the greatest Terret in the world! Bruno Sant'Anna
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