Tag Archives: Paterna

Friday Wine Tasting in the Shop, 5PM – 8PM

June 30, 2017

Tegernseerhof Gruner Veltliner Federspiel 2016, Wachau, Austria

Notes from the importer and producer: Martin Mittelbach is the sixth generation to lead this winery. It is his declared goal to use the vineyards’ enormous potential to produce unique and distinguished wines: “Following ancient traditions, we select our grapes for their agility and vitality. Quality comes before quantity. Our wines reflect our values: they impress through their expression of vineyard and grape variety rather than their alcohol of sugar content. Their finesse comes naturally from a combination of soil, climate, and traditional viticulture.”

This wine comes from up to 50 year old vines planted on sandy soil. Apples, pears, flowers and wild herbs are backed up by a lively mineral core and crisp, refreshing acidity.

La Grange de Piaugier Cotes du Rhone Blanc, 2015

Jean-Marc Autran, took over the winery from his father Marc in 1985, who had previously inherited it from his father, Alphonse. Jean-Marc acquired more vineyards and, with the assistance of his wife Sophie, developed the sale of his wines in bottle. The winery soon became too small and they extended it in 1995 to enable them to mature and store the wines in the best possible conditions. Today, Sophie and Jean-Marc cultivate 3.5 hectares within the Gigondas AOC, 12.5 hectares in the Sablet AOC and 14 hectares of Côtes du Rhône vineyards. Farming is organic.

This is a delicious little white counterpart to the Sablet rouge we’ve been loving for so long. It’s a new addition for Piaugier, and is a blend of mostly Grenache, Roussane and Viognier, fermented and aged in concrete. It’s lush and plush, but not flabby; there’s lots of vibrant acidity here! Honeysuckle and ripe, spiced pear mingle with oranges and crisp apples. It’s a delicious, full-bodied white that will go nicely with creamy dishes with a hint of sweetness, grilled veggies, and shrimp and other seafood.

Château des Sarrins 2016 Rosé, Côtes de Provence

This property is owned by Champagne producer Bruno Paillard. It’s an organic blend of mostly Cinsault along with four other grapes, from a gravity fed winery at 800 feet elevation between Marseille and Nice. It’s light and crisp (just like Bruno’s Champagne!) and red-berry fruit driven. Drink it like we drink rosé: FTW.

Paterna il Rosso 2016, Tuscany

Paterna is a 15 hectare fully functioning farm in the Tuscan hills, established in 1985 by a group of friends looking to get away from the tourist market that Tuscany had become. In addition to grapes (indigenous only), they cultivate local products like cheese, honey, salumi, etc. The farm has been organic since the beginning, but they go beyond that by working naturally in the cellars as well, with only indigenous yeast, and little to no sulfur.

Il Rosso is a blend of Sangiovese and Canaiolo, fermented outdoors in cement tanks, without temperature control. This is a lively wine, with lots of cherry, red fruit, and zesty, food friendly acidity, but also an iron-like streak of minerality and rustic tannins that make it perfect for your outdoor table full of cured meats, cheeses, olives and paisans.

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

July 17, 2015

Vin de Savoie ‘Abymes’, Roger Labbe 2014

Domaine Labbe was founded in 1975 by two brothers who were subsistence farmers (a little bit of everything: milk, cows, beef, hay, wheat and some table grapes and wine not worth drinking). It is a 10 hectare estate located 15km south of Chambéry, a village famous for its Vermouth and cheese. Two cousins, (their children) Alexandra and Jérome, took over the domain from their fathers in 2004.

Abymes is 100% Jacquère, a varietal that grows especially well in the Savoie region of France. The soil is mostly argilo/calcaire with some 2 inch stones – debris from years of avalanches from the Alps. Fermentation is with indigenous yeasts in non-reactive tanks/foudres.

The wine is dry, pure & zesty, full of delicate fruit, chalky minerality, and food-friendly acidity. Perfect as an aperitif or with shellfish.

Hobo Wine Co. “The Folk Machine” Tocai Friuliano 2014

Kenny Likitprakong started Hobo Wine Company in 2002, at the age of 26. He grew up in Healdsburg, spending much time at Domaine St. George, the winery owned by his great-uncle Supasit Mahaguna. Kenny’s father Somchai was also involved at the winery, having been summoned there by Mahaguna while studying in NY.

Likitprakong sells his wines under three labels: Banyan Wines, Hobo and Folk Machine, all of them under the umbrella of the Hobo Wine Co. He doesn’t own any vines, instead he gets fruit from top sources, although he does farm about an acre of Branham Estate Rockpile Vineyard Zinfandel.

From the start, Likitprakong intended to make lower sugar, lower alcohol, higher acid, more food friendly wiines than what was being produced in California at the time. In 2008, Gary Branham said that Likitprakong was “already doing more avant-garde things than most people do in their whole careers.” He’s still doing it.

Phillipe Tessier Cheverny Rose 2014

Phillipe Tessier took over this domaine in 1981, 20 years after it was founded by his father Roger. The 23 hectare estate is in the heart of Cheverny and Cour Cheverny AOCs. They have been certified organic since 1998.

This rosé is 70% Pinot Noir, 30% Gamay. The grapes are harvested by hand, then fermented with whild yeast and bottled unfiltered and unfined. Wild strawberries, fresh herbs, tangy acidity and a long finish make this a go-to rosé.

Paterna il Rosso 2013

Paterna is a 15 hectare fully functioning farm in the Tuscan hills, established in 1985 by a group of friends looking to get away from the tourist market that Tuscany had become. In addition to grapes (indigenous only), they cultivate local products like cheese, honey, salumi, etc. The farm has been organic since the beginning, but they go beyond that by working naturally in the cellars as well, with only indigenous yeast, and little to no sulfur.

Il Rosso is a blend of 75% Sangiovese and 25% Canaiolo, fermented outdoors in cement tanks, without temperature control. This is a lively wine, with lots of cherry, red fruit, and zesty, food friendly acidity.