#EatJersey16 with Chef Tom Brown and LEVIN Wines

Tom Brown, Head Chef of Outlaw's at The Capital

Tom Brown, Head Chef of Outlaw’s at The Capital

So excited to be joining our very own Outlaw’s at The Capital Head Chef, Tom Brown at #EatJersey16 Food Festival @atlanticjersey next month.

Our Michelin-starred Tom will be sharing the pans with Michelin-starred Executive Head Chef Mark Jordan at Ocean Restaurant at The Atlantic Hotel on Saturday 5 November 2016, for lunch and dinner. (Click to book.)

Ocean Restaurant at The Atlantic Hotel

Ocean Restaurant at The Atlantic Hotel

It was a pleasure to match LEVIN Wines to the incredible menu, showing our current vintages as well as reaching back into our museum stocks for some special food and wine experiences on the eight course menu.

LEVIN Wines vintage 2016

LEVIN Wines vintage 2016

Mark Jordan’s Squid, ‘Risotto of Jersey squid and cauliflower, scallop carpaccio’ will be matched to our Museum 2006 LEVIN Sauvignon Blanc.

The 2006 LEVIN Sauvignon Blanc is an extraordinary wine, with excellent balance, bright acidity and freshness, evolved with wonderful weight and texture that will be a brilliant match with the squid, scallop and cauliflower.

Tom Brown’s Scallops, ‘Raw Jersey scallops, bacon, onion, anchovy, chilli’ will be matched to our just released 2015 LEVIN Gamay Rosé

The 2015 LEVIN Gamay Rosé is an elegant but complex wine, the slightly savoury Gamay characters match with the bacon anchovy and chilli characters, but the wines crisp acidity and minerality enhances and underpins the scallop.

From the outstanding menu to the views from the Ocean Restaurant, it’s bound to be a feast for the senses in the Channel Isles in November!

Eat Jersey 2016 #Eat Jersey16 @atlanticjersey

Saturday 5 November

Outlaw’s at The Capital in London when Head Chef Tom Brown will join The Atlantic Hotel Ocean Restaurant Executive Head Chef Mark Jordan to create a collaborative menu of beautifully crafted seafood dishes for both lunch and dinner.

Ocean Restaurant at The Atlantic Hotel

Lunch 12:30 – 14:30 (£40 for four plates or £60 for six plates menu)

Dinner 18:30 – 22:00 (£60 for six plates or £80 for eight plates menu)

To purchase tickets please contact James Peters on 01534 744101 or email james.peters@theatlantichotel.com

https://www.theatlantichotel.com/dining/eat-jersey/2016-saturday-5-november

LEVIN wins 2 GOLD MEDALS at SOMMELIER WINE AWARDS

2012s LEVIN Sauvignon Blanc & MISTER L judged top tier in premier trade driven awards

SOMMELIER WINE AWARDS

Media release 
EMBARGOED until 11:00am GMT, Tuesday 26 April 2016
London, United Kingdom

LEVIN Wines is very pleased to announce their double gold medal success at the 2016 Sommelier Wine Awards, Britain’s only on-trade wine competition, judged blind by a panel of sommeliers and wine buyers from the UK’s top hotels, bars and restaurants.

‘Our wines have always been made to match with complex menus, originally for our own restaurants and hotels and today many other beautifully curated wine lists around the world, so it’s really very gratifying to have them recognised by London’s top sommeliers,’ enthused LEVIN Wines director, Lynne Levin.

The premium cuvée MISTER L Sauvignon Blanc 2012 (which is certified organic, handpicked from a single vineyard in Choussy, barrel fermented and matured on lees for nine months in new French oak) and the flagship LEVIN Sauvignon Blanc 2012 (also certified organic, handpicked blend of 18 vineyards across Bourré, Choussy and Oisly, before low temperature fermentation and maturation in stainless steel) were both included in the Gold List – the SWA competition’s ‘ultimate wine list’, chosen from the 2,500 wines submitted.

Both wines were provided with tasting notes from the judges:

LEVIN Sauvignon Blanc 2012 GOLD MEDALLEVIN Sauvignon Blanc 2012

Competition category: France Loire Sauvignon Menetou/Pouilly

Judges’ Tasting notes:

Truly fresh varietal characteristics took this well priced wine to the Gold podium. ‘Elegant and mineral, with gooseberry and herbaceous style and decent acidity,’ began Dario Barbato of Individual Restaurants, while Sara Bacchiori of Chez Bruce highlighted its ‘asparagus, gooseberry and greengage, quince with some pear notes on a ripe, fruity palate with some length’.

MISTER L Sauvignon Blanc 2012 GOLD MEDALMISTER L Sauvignon Blanc 2012

Competition category: France Loire Sauvignon Menetou/Pouilly

Judges’ Tasting notes:

Barrel fermentation gives depth and creaminess to this Gold Lister. Gustavo Medina of Tate Britain found this ‘complex with great concentration’, finding ‘gooseberry blossom notes on the nose, lime and lemon freshness with a touch of tropical fruit and a rich midpalate’. ‘Rich and complex, with some honeyed development,’ added team leader Natasha Hughes MW.

For more information, bottle shots or samples, please contact:

Lynne Levin lynne.levin@levinwines.com  or 

Kimberley Pearce kim@levinwines.com  +61 413 120 385.

For trade orders or enquiries in Melbourne, please contact:

Victoria Sharples victoria@thewinestation.com.au +61 411 202 750

LEVIN Wines releases new vintage organic 2012 Sauvignon Blanc just in time for the Australian summer

Media release

Friday, 3 December 2015, Melbourne, Australia (for immediate release)

Organic Loire Valley winery LEVIN Wines is very pleased to release their latest vintage, the gold medal-winning 2012 Sauvignon Blanc, just in time for the Australian summer. David and Lynne Levin were thrilled to be awarded GOLD at Concours Mondial Sauvignon (World Sauvignon Competition) 2013 – and now to present the wines to their Australian clients.

The Levins both have a rich background in hospitality – David Levin also owns The Capital Hotel and The Levin Hotel in London and Lynne Levin has been a Good Food Guide-hatted restaurateur and leading international figure in the food and wine industry for more than 40 years – and so they take a unique approach to their production of their Sauvignon Blanc:

‘Unlike many Sauvignon Blanc producers around the world, we insist on releasing our wines with optimum bottle development, not as dictated by cash flow. Picking and vinifying each of our 19 vineyards separately allows us to create a blend that is the finest expression of that vintage, creating layers of textured aromatics and flavours. The vineyards were first established to produce mature wines that matched with the food in our Michelin-starred restaurant. So, continuing to present intense, perfumed, supple wines with balance and minerality that complements a range of dishes is of the highest importance to us,’ explains Lynne Levin.

The wine

LEVIN Sauvignon Blanc 2012 Loire, VDP du Val de Loire, France (RRP $39 AUD per bottle)

The zippy and charming LEVIN Sauvignon provides a pure expression of healthy Loire fruit underpinned by characteristic minerality.

Appearance: Clear and day bright with light green reflections.

Nose: Clean and fresh with a subtle herbaceous nose with refreshing citrus notes, leading to aromas of exotic fruits and wild mint which typifies the LEVIN style.

Palate: Complex and refreshing with intense flavours that echo the nose; wild mint, a subtle herbaceousness, citrus and pink grapefruit with fruit characters and just a hint of some exotic fruit. Underpinned by characteristic minerality and a delicious mouth-watering acidity.

Certification Agriculture Biologique (Organic)

GOLD MEDAL – Concours Mondial Sauvignon 2013 (World Sauvignon Competition)

The terroir

LEVIN has 19 distinct vineyards on two different types of terroirs. The sites are planted in the villages of Bourré, Choussy and Oisly, some 15 to 20 kilometres apart, over about 20 hectares.

The grapes from Bourré-Vallée du Cher soil are planted on the region’s famed Tuffeau* limestone, mixed with a harmonious blend of loose and flinty clay, mica and sand, which greatly aid in the building of body, texture and minerality in the wine. The soils of the Choussy and Oisly vineyards are of sandy topsoil sitting on top of a thick layer of excellent smectite clay, which provide the wine with the fruit flavours, aromas and bouquet we aim to achieve.

The vineyards are farmed organically with viticultural practices which although labour intensive, are designed to respect all environmental aspects in both the vineyards and winery. In 2005, LEVIN began to use biodynamic pulverizations and green fertiliser to stimulate the microbiological life into the soils and improve the vines’ natural immunity system and have since been Certified Organic by the exacting French certification body Ecocert.

The Loire Valley’s semi-continental climate – chilly nights and warm days – allow for slow and complex ripening periods, producing a unique aromatic profile.

The winemaking

LEVIN Wines is also certified organic in the winery and we take care to preserve our pristine fruit. Each vineyard undergoes daily maturation testing, with 19 individual vineyards of varying ages and terroirs, it allows us to hand pick our grapes at perfect maturation as each vineyard progressively ripens. Hand harvested grapes are swiftly brought to the winery where they are destemmed and chilled before entering the press. This preserves the aromatic profile and reduces oxidisation.

The fermentation tanks are stainless steel and temperature controlled.  The wines are fermented at a lower temperature in sealed tanks, which helps prevent oxidative flavours from developing. These are key factors in preserving the aromatics that delivery exceptional wine. Cold stabilisation and a long maturation period allows the development of the complex flavours leading to increased flavour.

For LEVIN Wines, the process is one of controlled simplicity. The goal is to permit the grapes to express their full potential with as little intervention as possible.

David and Lynne Levin are committed to producing a world class Sauvignon Blanc in the Loire Valley, in its original home in The Loire. LEVIN integrates modern winemaking, with the ancient terroir of the Loire Valley — a wonderful marriage of ‘new world’ and ‘old world’ — much like the Levins themselves.

*Tuffeau soil is marine sedimentary limestone formed during the Upper Cretaceous Period, around 100 million years ago. Over millennia, mineralised fossil marine creatures were deposited, when the Loire was an ancient inland sea. Mixed with sand, mica and flinty clays from later eras, the Tuffeau creates the some of the best vineyards soils in the world, particularly for Sauvignon Blanc. It’s chalky-white, luminescent quality was also prized for the construction of Loire Valley’s renaissance châteaux.

LEVIN Wines Australian retail stockists include: Annangrove Cellars, Armadale Cellars, Blackhearts & Sparrows, Canterbury Cellars, Chaucer Cellars, Harvest Wine & Liquor, Leo’s Fine Foods and Robin Hood Hotel.

 

For more information, please contact: Lynne Levin lynne.levin@levinwines.com or for media support in Australia, Kimberley Pearce kp@winebrain.com.au 0413 120 385. To download LEVIN Wines images, please visit http://bit.ly/1NmLSYG 

 

Ends—

Levin Wines is a boutique, family-owned, organic winery that has been producing wine in the Loire Valley for 30 years.

David Levin, owner of The Capital Hotel in London, originally started growing grapes in the Loire Valley in 1986 to produce his own private label wines. David’s yearly travels to Australia introduced him to new world practices, not then used in Europe and so, he had a winery designed in South Australia and built on the estate. Today, David Levin’s wife, Lynne, manages the domaine and Levin Wines’ export all over the world.

Levin Wines’ vineyards cover some 20 hectares across three sites in Bourré, Choussy and Oisly, in the eastern Touraine-Amboise section of the Loire Valley. The Bourré vineyards, are on a Tuffeau terroir comprising flinty clay over thick limestone mix. The Tuffeau rocks are composed of millions of fossilised marine animals containing traces of mica and sand.

Levin Wines’ village, flagship and premium cuvée wines are available in 14 countries and have collected awards from Sommelier Wine Awards, Decanter Wine Awards and World Sauvignon Competition. The Levins are committed to producing a world class, organic Sauvignon Blanc – and Gamay – in the Loire Valley, Sauvignon Blanc’s original home.

Levin Wines is Certified Organic in both the winery and vineyards, utilises biodynamic practices and a biodiversity program that includes hand picking and green harvesting, bottling under screw cap and a commitment to land conservation. Certified Organic No 64932 / 12P ECOCERT.

Proprietors: David & Lynne Levin

Established in 1986
Production Capacity: 10,000 cases

Vintage Report 2015

With the LEVIN vendadge now finished, our grapes having been carefully picked and fermenting, it is time to reflect on a pleasing Vintage 2015.

At the beginning of the growing season, inclement weather at flowering resulted in lower fruit set, followed by very low rainfall for three months. This meant fewer bunches of smaller, more intense and aromatic grapes.

The drier and slightly warmer conditions that followed brought vintage forward by two weeks. The earlier vintage, combined with the quality and size of grapes and healthy vigour and fertility, all resulted in a faster fermentation, which had the effect of preserving the aromatic profiles and delivering lovely balanced acidity and increased minerality.

We very much look forward to introducing the 2015 wines, when they have reached maturity, of course!

Vintage 2015

Cubitt House Guests at La Demeure de Bezard

Alongside the harvest, Vintage is also a wonderful time for us to welcome our supporters and friends to the Loire Valley for a hands-on vintage experience. We hosted our visitors at the amazing gîte, La Demeure de Bezard in Monthou-sur-Cher. Bezard is on the site of 6th Century monastery, nestled in a wooded valley, next to the middle ages-built fortress and renaissance château, Gué-Péan.

Vintage visit with the Cubitt House team

At the end of September, we welcomed a fabulous team from Cubitt House Group for a three day visit. Nadine, Sara, Valerie, Mo, Sam, Aniello and Hannah began the visit with a tour of our Oisly (pronounced ‘Wally’) organic vineyards and Clos Rosier (our cherished, home block vineyard) – where the much loved Cubitt Sauvignon Blanc is grown, which LEVIN Wines produces especially for The Orange, The Grazing Goat, The Alfred Tennyson and The Thomas Cubitt, in London.

At the winery, we talked about how we produce our premium cuvée, Mr L Sauvignon Blanc, as well as LEVIN Wines history and organic and biodynamic philosophy and practices. We then all sat down to a traditional vigneron’s lunch with the LEVIN team, Bernard, Denis and Adrien.

This included a vertical tasting of LEVIN Rosé from 2009, 2010 and 2011, with local charcuterie specialties Pork Rillettes, rustic Terrine of Rabbit and Duck Foie Gras. Aniello wowed us with his service skills: carrying 18 glasses at a time and six plates in one hand! This was followed by a delectable Apple Flan, from our local patisserie, with Crème Fraiche and LEVIN Noble Botrytis Sauvignon Blanc.

Vintage experience

The wine experience was continued after lunch, with a tasting of the free run grape juice for our premium cuvée Gamay. Then we presented a simple Sauvignon Blanc parcel blending exercise, with samples drawn from several of our 19 vineyards sites. The clever Cubitt team declared their favourite to be from our beloved Choussy vineyard, where our finest grapes for premium cuvée Mr L Sauvignon Blanc are grown.

We took the Cubitts to visit to the gorgeous château Gué-Péan where they had the chance to meet the local chevaux, followed by dinner of roasted local Organic Black Leg Chicken, Pommes Dauphenois, French salad and baked quince flan for dessert.

We presented a vertical tasting of LEVIN Sauvignon Blanc: 2006, 2008, 2010, 2011 and 2012, as well as a horizontal tasting of the 2011 vintage: 2011 LEVIN Sauvignon Blanc (unoaked), 2011 Mr L Sauvignon Blanc (oaked) 2011 LEVIN Noble Sauvignon Blanc (botrytis).

We also took time to enjoy the amazing autumn sunsets and explore the wonderful tranquillity of the secluded forest. We were sad to see Nadine, Sara, Valerie, Mo, Sam, Aniello and Hannah go, but bid them farewell as they set out to visit to the most beautiful château in the Loire, spanning the River Cher – Château de Chenonceau.  (Sam, we’re eager to see you in your movie, coming soon to cinemas!)

Our Australian Visitors to the winery

It was so lovely to welcome our Australian visitors, Brendan Vivien and Miranda from Melbourne and their friends Barbara and Nick from England to Domaine Levin, even though an electrical outage triggered our security alarm system, giving a rather noisy welcome.  Our Levin Sauvignon Blanc, Madame L Gamay and Mr L Sauvignon Blanc were greatly enjoyed, with Brendan and Vivien already seeking them out in Melbourne and Barbara and Nick, in London.

Lunch at Château Roches

We joined our friends for a vintage celebration and were treated to a most fabulous lunch at Château Roches. We enjoyed local specialities including a beautifully prepared Loire River fish, with crumbed Mussels and freshly-picked Girolle mushrooms, with spinach.

Our Scottish guests from L’Art du Vin

Our next vintage visitors were our wonderful Scottish friends at L’Art du Vin. Our very successful Scot agent, Richard Bouglet brought with him Craig, Ed, Andrew, Fred, Alex and Lewis, a group of the most passionate restauranteurs, chefs and sommeliers from Scotland and Northern England.

By then, the weather had become more autumnal, although it did not prevent our tour of our Oisly vineyard, and presenting a comparison of organic and non-organic vineyards. We were able to show the group the great texture and structure of the soil, and ‘sweet’ earthy smell of the terroir on our organic vineyard, in stark contrast to the hard, compacted and lifeless non-organic vineyard. (Remarkably, the leaves on the organic vines remain for weeks after they have turned and dropped from non-organic vines!) It was a great opportunity for Richard to show first hand his passion and knowledge of organic viticulture.

Vintage friends from abroad

Of course, we made a visit to château Gué-Péan for a photo opportunity, before getting down to some serious tasting of the newly pressed grape juice. We again enjoyed a stunning response to the longevity of our Sauvignon Blancs, from the 2006 through to 2012 in bottle.

We also tasted the 2014 Le Vin de LEVIN Sauvignon Blanc en magnum, 2011 Mister L Sauvignon Blanc , 2010 and 2011 LEVIN Gamay and Madame L Gamay – and a surprise for all – 2009, 2010 and 2011 LEVIN Rose, served with gazpacho was a magnificent match.

We believe the 2015 vintage will be one of our best for Gamay (watch this space!). Our Choussy vineyard has delivered the Sauvignon of a generation, which we are so delighted will produce a superb 2015 Mr L Sauvignon Blanc – a fitting tribute to Mr L himself, in his 80th year.

Levin Wines at The Turner Prize

Last Monday evening, despite the bitter cold, hundreds queued outside the Baltic in Gateshead to hear in situ the announcement of this year’s Turner Prize winner. Levin Wines were the exclusive wines served during the event, so not only were we able to discover live who the winner was, we would be hearing the announcement Sauvignon Blanc in hand!

Our team was excited to see the crowd enjoying both our Sauvignon Blanc and Gamay, and Magnum were cracked open later on for their after party.

Levin Wines at the Baltic

As the time approached, the guests crowded eagerly into the main room to hear Mario Testino announce: “Ladies and gentleman…the winner is: Martin Boyce!” So, let’s toast Mr. Boyce and raise our glass to him!

All images: © BALTIC & the artist. Photo: Colin Davison

Martin Boyce, Do Words Have Voice, 2011

The Turner Prize is on for view until the 8 January so if you feel like you missed out, you can still enjoy the show and that glass of crisp Levin wines in their upstairs restaurant, Six.