Tandem with Domaine des Deux Roches, Domaine Pierre Gaillard, Domaine Chèze, and Domaine Francois Villard
Sponsored by Bill Hampton
Jack Edwards Collection
The Jack Edwards Collection is a direct import wine company featuring small production, high quality wineries from France. Additionally, Jack is a long time friend of the Frankie Lemmon School and the Triangle Wine Experience.
Jack Edwards has been in various areas of the wine business for 30 years. 10 years in New York in the import and wholesale business and almost 20 years traveling the world selling great wines from Napa Valley. His travels eventually took me to the Rhone Valley where he immediately fell in love with the wines and the people.
In 2015 with the encouragement from some winemaker friends in the Northern Rhone, he made the plunge and started The Jack Edwards Collection representing small quality wineries from the southeast of France in the US and Canadian markets.
Today he has put together a small portfolio of family owned wineries from some of my favorite regions of France and introducing many of them to the U.S. market for the first time.
Domaine Deux Roches
The cultivated vines by the Domaine des Deux Roches are not far: they are indeed spread on the neighbouring villages of Davayé, Prissé, Vergisson, Pierreclos, Charnay-lès-Mâcon and Chardonnay. The uneven relief of the vineyards is dominated by the limestone spurs of Solutré and Vergisson, remains of the prehistoric time, and by the hill, though rounder but as high, the Pouilly Mount which reaches 485 meters.
The white wines from the Chardonnay grape dominate and blossom on stony and quite warm terroirs which are particularly favorable to them. Benefiting from the geological richness of the clay-limestone soils, they enjoy a good exposure and a rather mild climate, combining minerality and roundness.
The Domaine des Deux Roches has established itself as a specialist of the Saint-Véran name which comes in multiple vintages. From the vine to the bottle, qualitative methods are applied reflecting a real know-how combined with an undisputed love of the terroir.
Domaine Pierre Gaillard
When Pierre Gaillard was 12 years old he was caught plowing a nearby parcel with a horse. He studied Viticulture and Enology in Beaune, and obtained a Graduate Diploma in Winemaking from Montpellier. Vineyard Manager for a highly-regarded estate in Côte-Rôtie. Today, Pierre manages a total of 77 hectares.
His vineyards are in the northern part of the Rhone Valley, ranging from Cote-Rotie down through to Cornas in the South. They are planted on steep slopes, the vines are located on the last foothills of the Massif Central.
Domaine Chèze is a family estate picked up in 1978 by Louis Chèze. This domain is located on the top of the hill of the Limony County, on the right bank of the Rhône, 60 km south of Lyon, right in the Northern Côtes du Rhône vineyard.
Mr Chèze started the venture with 1 ha of Saint Joseph and some grapevines in lease. Today, the entire domain is 30 ha and includes some highly esteemed appellations such as Condrieu, Saint Joseph and Vin de Pays.
Mr Chèze’s resolve, curiosity and meticulousness are applied regarding the vineyard monitoring and the winemaking process.
Each vintage is a new challenge, with the purpose of producing the embodiment of the terroirs. Many cuvées with their specificities will delight your inner epicurean
Domaine Francois Villard
François Villard has grown his tiny wine domaine from four to seven hectares and still produces a miniscule amount of highly allocated bottlings. Referred to by Robert Parker as one of the “stars” of the Northern Rhone, François also acquired a small parcel in Cote-Rotie and a few hectares in St. Joseph. Formerly a chef, François brings his complex palette to the winery to produce wines of power and grace that age for years.
The terroir of the Northern Rhone is, in a word, amazing. Fully exposed hillsides that face the East are covered with terraces first created by the Romans. The soil is made up of small gravel and decomposed schist over a bedrock of granite. The exposition allows for excellent ripening of the Viognier and Syrah grown on these coteaux and for exceptional water drainage (So much so that terraces are always needing to be re- paired.)
The climate is warm with much cooler night than those found in the South. François Villard’s strategy is to allow for the most optimal ripening possible. His wines, as a result, are rich and concentrated with complex aromas of peaches, apricots, honeysuckle, and honey for the whites and leather and spice for the reds. The whites are often allowed to develop botrytis and most of the wines pass through wood ageing for an extended amount of time to prepare them for a very long life in bottle.
The absurdly steep hillsides of the Northern Rhone mean that harvesting by hand is the only option open to winemakers. François Villard and his crew harvest in very small baskets along extremely narrow terraces, making for backbreaking and dangerous work. These baskets are then emptied into larger boxes to be taken down the hill- sides by tractors, and in some cases, donkeys. The results, however, are unrivaled.
Tandem Restaurant is a ‘dream come true’ for recently newlyweds and Co-Owners Chef Younes Sabouh and GM Emma Sabouh. After working together for the past 5 years they decided to take the plunge and open their own space in Carrboro where they live and raise their family.
The core focus of Tandem is to offer great food in a warm relaxing environment – a place in the community where people come to relax, unwind and have fun. The name Tandem reflects the closeness of their working and personal relationship. Tandem has been a life long dream for the couple, a dream that has come true in 2016, a dream that they want to share with everyone.
Chef Younes has deep culinary roots from his mother and his childhood growing up in Morocco where he learnt the traditional style of cooking using techniques like braising, cooking in clay, over fires. Following the bulk of his culinary training – throughout numerous regions in France – working under esteemed chefs, he was offered the role as the exclusive private chef for the Hermes Family, where he travelled the world and was exposed to a multitude of culinary scenes. This led him eventually to America and NC, where he worked for the high class establishments the Washington Duke and the Umstead Hotels before moving on to transform City Kitchen restaurant in Chapel Hill for the past 4 years.