Tag Archives: Langhe

Friday Wine Tasting in the Shop, 5pm-8pm

Fausto Cellario with custom-label Barbera Frizzante

Fausto Cellario with custom-label Barbera Frizzante

This week, we just can’t get enough of a good thing! Our special Tuesday tasting with Piemonte producer Fausto Cellario and SelectioNaturel was a smashing success! But many of our Friday regulars were sad to miss this line-up, so we’re bringing it back tonight. Unfortunately, we can’t come close to Fausto’s charm and personal experience with the wines, but we’ll do our best. We may even break out a fake Italian accent, if that helps.

Fausto & Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe, in Piedmont, Italy. They only work with local, indigenous grapes & uphold local winemaking traditions both in the vineyard & the cellar. They have 30 hectares spread across 5 different vineyard sites, including some in Novello, Monforte, and Dogliani; they are considered to be Dolcetto specialists. Work here is organic & all the fermentations take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling, if necessary.

2014 Cellario Langhe Favorita

Favorita is an old white grape variety indigenous to Langhe & Roero. It is genetically identical to Pigato and Vermentino from Liguria. The grape does well in poor, sandy soils and makes for fresh, floral and fruity wines, sometimes with a touch of saltiness. The 2014 is a bit fuller and fruitier than the 2013, and is it possible we like it even more? Yes it is.

2014 Cellario Langhe Dolcetto

Cellario Dolcetto is fresh, bright & juicy, with pure, vibrant fruit, like plums and cherries. This is a wine for pizza, pasta & casual meals, but this happy little red could easily find a place on your holiday table. It has just the right balance of juiciness and acidity to be the foil to fatty fall/winter fare.

2014 Cellario Barbera Frizzante

This is the 2nd Barbera Frizzante we get to have in our shop, and we couldn’t be happier. Hey, we’re a place that stacks Grignolino – we got this! This dry, effervescent little red is a Lambrusco lovers dream; the light sparkling is the result of a refermentation in the bottle. If you want to look like you know what you’re doing, drink it chilled out of a mason jar, like Piedmontese old-timers and hipsters do.

2013 Barbera “Sabinot”

Barbera was once known as ‘the people’s wine’ of Piedmont, because of its versatility and its abundant production. It can make anything from light and spritzy wine (see above) to deep, dark, brooding wines, that need years of cellaring before they’re ready to drink. The grape ripens relatively late, but maintains high levels of refreshing acidity.

Sabinot is the name of an old plot of Barbera vines in Dogliani, and it’s here that they get the grapes for this wine. This is a little more serious than Cellario’s Dolcetto; it’s deeper, the flavors more concentrated, the tannins a bit more pronounced. It’s still plummy, and fruit-driven, but it’s like the older brother who’s seen some stuff, whereas the Dolcetto is still all wide-eyed and innocent. We love them both.

Friday Wine Tasting in the Shop, 5-8PM

Mestres 1312 Brut Reserva Cava

The history of Mestres goes back to 1312, when they were negociants. In 1607, the first documents show up with Mestres as vine growers & owners of the “Heretat Mas Coquet” vineyard. In the 1600s, they started construction on the winery in San Sadurni d’Anoia, in Penedes, Spain & finally finished it in 1861. In 1959, they were the first producer to register the word Cava, and labeled their bottles ‘vins de cava’ (wines made in cave). They have only ever used indigenous grapes: Xarel.lo, Parellada and Macabeu, harvested from their own 74 acres of vineyards, which sit at nearly 700 feet above sea level and are some of the oldest in the area.

Nothing has changed here since the very beginning. All methods carried out are organic, from the vineyards to the cellar, and everything is done by hand, including riddling. All second fermentations and aging are under cork. The minimum amount of time any wine stays in cave is 20 months.

1312 is 30% Macabeu, 30% Xarel.lo and 40% Parellada. This is an elegant Cava, with notes of flowers, sandalwood, citrus and herbs. The bubbles are persistent and delicate. This is a delicious addition to any meal or festive occasion.

Alphonse Dolly “Cuvée Silex” Sancerre 2013

This Sancerre is from a small, family-owned organic domaine just outside the village of Thauvenay, one of Sancerre’s 14 communes in the southeast section of the appellation. It’s 100% Sauvignon Blanc from grapes around 35-40 years old, grown on silex, or flint. It is indeed flinty, crisp and minerally, with citrus peel and flowers throughout.

G.D. Vajra Langhe Rosso 2011, Piedmont Italy

G.D. Vajra was officially established in 1972 but the family roots in the region go back over two centuries. The estate sits 400 meters above sea level in the village of Vergne, in the commune of Barolo. Some of these vineyards were in the family since the 1920s but were given to sharecroppers after WWII. Aldo returned in the late 60s and reclaimed the family legacy. Today the estate is over 40 hectares, 10 of which are planted to Nebbiolo for Barolo production. Aldo and his wife Milena worked the vineyards and made the wine during those early years, while Aldo also worked as a professor of oenology during the day in nearby Alba. Now their sons Giuseppe & Isidoro are assistant winemakers preparing to carry on the family tradition. Farming here is organic, grapes are hand-harvested, and aging is done in traditional Slavonian casks.

The Langhe Rosso is a blend of Nebbiolo, Dolcetto & Barbera, with small amounts of Albarossa, Freisa and Pinot Noir. It’s fruity, floral and spicy, with a touch of brambly underbrush and black pepper. It’s lively and bright with pleasant tannins on the finish. It’s a perfect bistro-style wine!

G.D. Vajra Dolcetto d’Alba 2013

The grapes for this Dolcetto are from Vajra`s vineyards located in Coste di Vergne, Fossati and Pascolo in the Barolo region, and the Ravera vineyard in the Nerollo region. The vines were planted from 1982 to 2002 on soil that is a mix of limestone and marl. Fermented and aged in stainless steel, this wine is fresh and aromatic, with notes of violets, hay, cherries and thyme. It’s elegant, with refined tannins on a long, smooth finish. Aldo describes it thusly: It is a wine that gives life! If people knew how good, digestible, and humanizing it was, they would drink it every day.

A wine that gives life and humanizes? Let’s get an IV pump for the world!