Tag Archives: Pinot Noir

Friday Wine Tasting in the Shop, 5-8PM

April 20, 2018

Domaine Zafeirakis Malagousia 2016, Tyrnavos, Greece

The Zafeirakis family has been involved with viticulture in Tyrnavos in eastern-central Greece for more than 100 years. Christos Zafeirakis is the fourth generation to continue the family tradition; he got his degree in oenology in Athens in 2000, and then went on to get his master’s from the University of Milan in 2004. Soon after he returned to Greece and continued to make high quality wines from organically farmed vineyards, the same way his father had done. He made the first wines from his private vineyards in 2005.

Malagousia is a white grape rediscovered by oenologist and winemaker Evangelos Gerovassiliou. It yields highly aromatic, full-bodied wines throughout many regions in Greece. This is an elegant wine that evokes flowers and honeysuckle.

Partida Creus SP 2016, Penedes, Spain

Massimo Marchiori and Antonella Gerosa are the couple behind Partida Creus. Originally from Piedmont, the two (who are both architects) moved from Italy to Barcelona because of that city’s rich architecture. In 2000 they sought out a slower and more bucolic lifestyle, so they moved once again, this time to Massís de Bonastre in the Baix Penedés. They started farming, and when they found it difficult to find wines made in a lighter, minimalist style, they began recovering forgotten old vines of local, low-yielding, grape varieties, many of which had been  disqualified or never allowed into the D.O. Partida Creus farms organically, of course, and adds nothing in the cellar, it’s all native yeast fermentation, natural acidity and no sulfur. The wines are fresh and refreshing, with lots of acidity, low alcohol, terroir-driven minerality, and sometimes sherried-nutty-gamey undertones.

SP (lovingly called “Sub Par” on the label) is Subirat Parent, an old, nearly extinct clone of Malvasia that is supposedly native to Penedes, and also known as Alarije in Extremadura, and as Malvasia Riojana in Rioja. The wine is a clear, yellow-green that turns golden with age and tends toward expressions of orange peel, lemon, and floral/tropical aromatics. Fermented spontaneously in steel with native yeast and aged for 6 months in stainless-steel, then bottled unfiltered without any added sulfites.

Shiba Wichern 2015 Rosé of Pinot Noir, Willamette, OR

Akiko Shiba is a young Japanese winemaker who trained in Germany, and is now making gorgeous, minimal-intervention wine in Oregon with her husband Christian Wichern. She originally wanted to be a journalist and report on the world of alcoholic beverages; when she got out of college she worked as an editor for about two years at a culinary magazine called “Ou-sama no Kitchen” (The King’s Kitchen). At the same time that the magazine folded, Christian got a job in Germany, so they moved there together. She ended up working at a bar and getting very immersed in German beer. She began studying beer, but chance and circumstance led her to oenology school; the rest, as they say, is history.

This 2015 Rosé is not an old vintage, the wine is released late and is meant to be enjoyed for at least a few years or more afterward. After primary and malolactic fermentation, it rests on the lees in stainless steel for 8 months. According to the producers notes, “the goal of this extended time sur lies was greater complexity, body and depth, while retaining freshness. The result is a wine with a complex nose combining rich floral, salty and savory tones and a mouthfeel that is tart, bold and at the same time buttery smooth. This wine will refresh in the summer with BBQ and grilled foods, but it will also pair well with spicy Asian food and continue to all the way through Thanksgiving and Christmas with roasted turkey and ham.” All of this is true, but we’d like to add that this rosé smells and tastes like still Champagne, in the best way possible. It’s leesy, yeasty, slightly sherried on the finish…when the wine is just opened it has a touch of funky, tart acidity, but that blows off and rounds out, and reveals its elegant, evolving character.

G D Vajra, Claret JC Nebbiolo 2016, Langhe, Italy

G.D. Vajra was officially established in 1972 (named after Aldo’s father, Giuseppe Domenico) but the family roots in the region go back over two centuries. Aldo Vajra has been making wine here since the late 60s. Today the estate is close to 60 hectares, 10 of which are planted to Nebbiolo for Barolo production. Farming is organic, grapes are hand-harvested, and aging is done in traditional Slavonian casks. Aldo and Milena’s children Giuseppe, Francesca, and Isidoro are now carrying on the family business and traditions.

This is not your grandfather’s Nebbiolo, it’s your great, great, great, great(?) grandfather’s Nebbiolo. Giuseppe is producing it in the Metodo Ancestrale style that harks back to Thomas Jefferson’s time but slipped out of fashion in the 1950s: fermentation starts in the tank on the skins and finishes in the bottle, creating a slightly off-dry, lightly sparkling wine (the fizz might subside before the bottle is finished). Serve with a slight chill, and this wine will pair perfectly with warm spring and summer days that surely *SURELY* will become a reality. What is even going on anymore? But we’re fans of not waiting for the weather for anything, so toss back this spicy, floral, ripe, ruby-colored throwback with pizza, pasta, salumi, olives, cheese, etc…it’s glou glou.

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

February 9, 2018

Capriades “Piege a Filles” Rose Methode Ancestrale, Vin de France, Touraine

At Capriades Pascal Potaire grows Chenin Blanc, Menu Pineau, Chardonnay, Sauvignon Blanc, Gamay, Côt, Cabernet Franc, & Pineau D’Aunis. The organically farmed grapes are from 7 hectares, 2 of which are owned by the domaine, the remainder from local organic vineyards in Touraine that are worked and harvested, but not owned, by Capriades. Piège à Filles” rosé is mostly Gamay, with small amounts of Côt, Cab Franc, and Pineau D’Aunis. It has deep flavors of ripe fruit, a savory note, a touch of sweetness, and a mineral streak from the silex, clay, and limestone soils the vines grow upon.

Pascal worked for others before starting his own label in 2000. He was and is all about balance, low alcohol, & high acidity, and wanted to bring the finesse of champagne to naturally fermented sparkling wine. He is happiest in the cellar, so his business partner Moses handles the marketing, and is the public face of the domain.

More info from the importer: The process of making méthode ancestrale sparkling wine is both incredibly simple and incredibly difficult to execute well. First, there’s extensive sorting in the vines. Because the wines are made without sulfur, the grapes have to be perfect; flaws in the grapes will mean bigger flaws in the wine. The juice begins to ferment in tank, and at the opportune moment mid-fermentation, the wines are bottled to complete their fermentation under a crown cap, trapping carbonic gas and giving them their soft, frothy bubbles. It’s both an art and a science bottling at the right time to create wines of varying levels of sweetness, not to mention stability in a category noted for instability and bottle variation.

The wines are riddled before disgorgement using a giropallet, and are disgorged by hand, in some cases twice due to the large amount of deposit in the bottle. Les Capriades maintains unassailable status as the best Domaine at making this style of sensitive yet highly satisfying sparkling wine. Total case production is 3,000.

Thorigny Vouvray Sec 2015

Christophe Thorigny is the 4th generation to farm this 10.5 hectare estate in Vouvray. Most of the grapes here are sold off to local negociants, which makes the small amount of estate-bottled wines that much more special. Christophe farms with minimal intervention and keeps yields low with severe pruning throughout the growing season. The vines are planted on chalky and flinty clay covering a thick layer of limestone, and those mineral, rocky notes come through in the wine. This is dry, focussed Chenin Blanc, with notes of honeysuckle, oranges and lemons on a long and elegant finish.

Christine et Gilles Paris Morgon Douby 2016

5 hectares, organically farmed Beaujolais-Villages, Chiroubles, Morgon, Régnié, Fleurie. Soils are pink granite, chalk, and sand.

Though Gilles Paris is from Beaujolais, and has been involved with grape growing for much of his life (along with his five brothers) it wasn’t until he met his now ex-wife Christine that he dipped his toes into winemaking. Shortly after meeting Christine, they moved to Chiroubles, where her family had vines. He produced his first wines in 2005, and with each passing vintage he moved closer and closer to natural production. Now all his wines are made without additives of any kind, including zero sulfur. But these wines are clean and delicious. Douby is 100% Gamay from vines averaging 50 years old. It’s vibrant, silky red raspberries and black cherries wrapped up in a granite dress.

Domaine Rois Mages Rully ‘Les Cailloux’ 2015

Anne-Sophie Debavelaere is a native Burgundian who established her domaine in 1984; she now works the property with her son Felix. Her 7 hectares of vines are mostly in Rully, but include some small parcels in Bouzeron and Beaune. Her vineyards are all farmed “lutte raisnonnée”, which isn’t technically organic, but only uses synthetics or chemicals as a last resort. Her winery, a vaulted cellar dug from the Rully hillside , was originally built in 1850 by a local negociant who wanted a cellar similar tho those in Champagne. Anne-Sophie farms three parcels in Rully, the 1er Cru “Les Pierres” and the two lieux dits “Moulin A Vent” and “Les Cailloux”. The 1.8 hectares she owns in the Les Cailloux vineyard are planted mostly to Chardonnay, with just .3h planted to Pinot Noir. Vine density is 8,000 plants per hectare, with an average vine age of over 50 years, and yields are kept very low. The vineyard descends from one of the highest elevations in Rully, and is full of surface stones that absorb the day’s heat, and release it after sunset. Natural herbs and grasses grow between the rows and make the vines compete for nutrients. This, coupled with the rocky soils and dense plantings, contribute to the vines producing very few bunches, and in turn the grapes are ripe, concentrated, complex, and balanced.

Les Cailloux is Pinot Noir fermented in tank with its natural yeasts at cool temperatures, and matured in barrel (just 10% new) for at least a year. An average vintage produces fewer than 150 cases. This is delicious, classic, silky-smooth Pinot Noir.

Friday Wine Tasting in the Shop, 5-8PM

December 15, 2017

Champagne Huré Frères L’Invitation Brut NV 

Notes from the importer: As the story goes, Georges Huré rather reluctantly founded the estate in 1960, to satisfy the insistent dreams of his wife Jeanne. The name Huré Frères came about in 1971 when Georges passed on management of the domaine to his three sons—Jean Marie, Marc and Raoul. Since 2008, Raoul’s son, François, has been at the head of the estate after pursuing many other opportunities and inspiring wine regions as a young man. His prior stints include: falling in love with the terroir of Burgundy while obtaining his oenology degree in Dijon, becoming fascinated with biodynamics while working with Jean Pïerre Fleury, and exploring the vineyards of Australia and New Zealand. These experiences allowed François to understand the inherent advantages of both New and Old World wine regions: the traditional farming and respect for terroir of the former and the efficient modern techniques of the latter. Both serve him to create the terroir-driven and focused cuvées that mark the Huré Frères style today.

The domaine’s trademark cuvée is a blend of the three Champagne varieties: 20% Chardonnay, 40% Pinot Noir, 40% Pinot Meunier, from three villages: Montagne de Reims (Ludes and Villedommange), Tardenois (Serzy & Prin) and Vitry (Vavray le Grand), with an average vine age of 35 years. Vineyard methods involve no herbicides, maintenance of natural ground cover, organic composts, and meticulous pruning, thinning, and canopy management. Villages, varieties, and parcels are vinified separately; 25% to 40% reserve wine depending on the year blended in by solera, 3 years aging on the lees.

Domaine Dublère, Bourgogne Blanc Les Millerands 2014

Blair Pethel, formerly a Washington DC-based political and economic journalist, first stumbled across Burgundy in the late 1980s. He was working and living in London at the time, but quickly made it a point to return to this fascinatingly complex region several times a year. During a sabbatical in 1999, he threw himself into a harvest stint, “and after that experience, it was only a question of when and how I was going to become a winemaker here,” says Blair. In 2003, he managed to acquire 3 hectares of vines and made his dream a reality. Read more about him here.

“Le Millerands” comes from a single de-classified plot of 30-40 year old vines in Meursault. Like the rest of the property, no pesticides, fertilizers, or herbicides are used. Fermentation and malolactic are in older oak barrels (less than 10% new oak), followed by 16 months aging, and 2 months blending and settling in stainless steel tank. Bottled unfiltered and unfined, with minimal sulfur.

Domaine Thillardon, Chénas Les Boccards 2015

Paul Henri Thillardon biodynamically farms nearly 6 hectares of vines in Chenas, the smallest of the ten Beaujolais Crus in the far north of the region, situated west of Moulin-A-Vent. His vineyards are located on a plateau around the Catle Boccards in the town of La Chapelle-de-Guinchay where the soil is granitic (pink granite). Aging in oak barrels for 5 months (70%) but no new oak.

2015 was a hot year, and that comes through in this muscular Beaujolais. The nose reveals notes of ripe black fruits; on the palate, the wine is very round and rich, and finishes with silky tannins. This is a wine to enjoy now, or to lay down for a decade.

Domaine Dublère Beaune 1er Cru Rouge Les Blanches Fleurs 2014

(Importer notes are above)

Pinot Noir from vines planted in 1973. 100% de-stemmed, fermented with indigenous yeast, and aged for 18-20 months in older oak barrels. Bottled without fining or filtration. 2014 was a tough year for red Burgundy, especially in Beaune, with major hail damage for the 3rd year in a row forcing production way down (or eliminating entirely in some places), and difficult weather leading to lighter reds in general. But there are always producers making quality wines, even in the toughest of times. This wine is an example of harnessing every wayward ray of sunshine in an otherwise cloudy, cool, hail-studded, and wet vintage.

Friday Tasting in the Shop; South American Wines: 5PM – 8PM

December 1, 2017

Meet Nieves Edwards, who represents Clos de Luz (where her brother is winemaker) and Andes Plateau. We’re tasting all reds this evening, on the mid-to-upper end of the price range (thinking gifts) from $24 to $60. Notes are below.

Clos de Luz Valle del Colchagua Cabernet Sauvignon ‘Massal 1945’, 2014

Clos de Luz Valle del Colchagua Carmenere ‘Massal 1945’, 2014

Notes from the importer: Clos de Luz is a family winery located in Almahue Valley, known as the birthplace of Carmenere in Chile – Carmenere represents 75% of the plantings. Winemaker Gabriel Edwards currently runs his family domaine. The estate, bought by his great grandfather in 1892, now spreads over 33 hectares of vineyards, planted in 1945 by Gabriel’s grandmother, Luz. They are some of the oldest Carmenere vineyards in Chile, and probably in the world. The grapes were being sold for more than 20 years to Casa Lapostolle, until Gabriel decided to return to Chile and make his own wine.

Almahue Valley is located 70 miles South East of Santiago, 40 miles from the Pacific Ocean and 28 miles from the Andes Mountains. The viticulture history of the valley started in the XVIIth century during the Spanish colonization era. Modern viticulture started in 1933, when Gabriel’s ancestors planted French grape varieties such as what they thought was Merlot but later was discovered to be Carmenere, and Cabernet Sauvignon. Climate: rain reaches to up to 22 inches during the winter, on average. The growing season (Oct-April) offers beautiful days and warm temperatures with no rain. There are cool breezes in the afternoon and night time temperatures are cold. A wide temperature fluctuation between day and night allows to obtain high concentration in color and tannin. The grapes ripen slowly and reach ideal maturity while retaining a high level of natural acidity, ensuring a long aging potential.

The domaine’s vineyards are 100% ungrafted and certified organic by Ceres. Because Chile is isolated from the phylloxera, they are planted “franc de pied”, giving a unique character to the wines. The vineyards are also 100% Massal selection from old vineyards, as opposed to a large majority of vineyards planted using clonal selection (all genetically identical plants). Massal selection consists in selecting good and healthy vines, and then propagating them from cuttings. This method preserves the natural diversity of the plants. The vineyards are plowed by horses, as the twisted trunks of the old vines make it impossible to use a tractor.

Andes Plateau 700 Red Blend 2014, Central Valley, Chile

Andes Plateau is inspired by the the altitude, colors, sky and terroir of the Andes Mountain range.

After working for two years at San Pedro Vineyards in Chile, enologist Felipe Uribe got his Masters in viticulture and enology from the Polytechnic University in Madrid. He then returned to Chile where he was assistant winemaker at Santa Helena Vineyard. From there he went to work at La Crema, then back to Chile where he was assistant winemaker at DeMartino, before becoming chief winemaker at Miravalle Vineyard.

700 is a red blend of 84% Cabernet Sauvignon, 12% Syrah, 2% Cabernet Franc, and 2% Carignan. It’s fresh as the mountain air, and imbued with mint, black pepper, and crunchy black fruit. Organic.

Bodega Chacra, Pinot Noir Cincuenta y Cinco, Patagonia, Argentina

Notes are from the importer, and here’s a nice New York Times article on the producer. And here’s a podcast.

Bodega Chacra is located in the Rio Negro Valley of northern Patagonia. The property’s location in the arid central Argentine desert is tempered by the confluence of the Neuquen and Limay Rivers, both of which flow from the Andes and converge in the Rio Negro.

The climate is dry and the area gets an average of seven inches of rainfall annually. This aridity, coupled with the natural barrier of the surrounding desert, results in a complete absence of phylloxera. The soil of the Rio Negro Valley, an ancient riverbed composed of limestone, sand, and clay, coupled with the Valley’s pristine pollution-free air and tremendous luminosity, makes for ideal conditions to grow Pinot Noir.

In 2004, Piero Incisa della Rocchetta purchased the first of Bodega Chacra’s vineyards, a property with an existing, though abandoned, vineyard planted in 1932. This vineyard of gnarled and ungrafted Pinot Noir vines was later added to a neighboring vineyard of vines planted in 1955. From these two old vine vineyards, Piero produces two distinct single vineyard Pinot Noirs. They are named “Treinta y Dos” and “Cincuenta y Cinco” after the dates of their respective plantings.

Cincuenta y Cinco comes from vineyards planted in 1955 which gently rest on a sea of pebbles, typical in riverbed soils. It is fermented with its whole bunches at very low temperatures, enhancing the floral characteristics of the wine. It is essential 90% whole cluster with the rest of the stems used to make the pied de cuve. Cincuenta y Cinco has the most tension of all of Piero’s wines. It is aged in a combination of mostly neutral oak barrels and cement.

Farmer Fizz Friday with Vineyard Road, Dec. 16, 5PM – 8PM

Domaine Huet Vouvray Pétillant, Loire, France

Domaine Huet was established in 1928, but Vouvray has been known as a Chenin Blanc producing region since the 9th century, and many of its great vineyards were known by the 14th century. The domaine only exists because its founder, Victor Huet, was a Parisian bistro owner who fled the city due to “shattered lungs and nerves” after the first World War, and settled here in the Loire. Victor’s son Gaston worked with his father from the very beginning, and built the domaine’s legacy over nearly six decades, despite being in a German POW camp for five years. Gaston retired in 2009; since then Huet has been led by Jean-Bernard Berthomé, who officially joined Huet in 1979.

This sparkling wine is 100% hand-harvested Chenin Blanc from biodynamically farmed vineyards. It competes with true Champagne in elegance, texture, and flavor. It’s a beautiful wine that will make any occasion a little more special.

José Dhondt NV Brut Blanc de Blanc

José Dhondt produced his first cuvée in 1974. The family’s 6 hectares are split over several parcels, equally divided between the Côte des Blancs and the Sézannes regions, and planted to Chardonnay and Pinot Noir. The average age of the vines is 25 years, though some are around 60 years old. While they don’t claim to be organic, chemicals are avoided as much as possible. Yields are kept extremely low, and harvesting is as late as possible. The estate produces a little over 4,000 cases annually; a small amount of the harvest goes to Möet and other houses.

José Dhondt Blanc de Blanc is precise, delicate, and refined. Very suave, very delicious.

Camille Savès Cuvée Brut Carte Blanche Premier Cru

The Savès family has lived in Bouzy (we wish we lived in Bouzy!) since 1894. Eugène Savès founded the estate when he married Anaïs Jolicoeur, the daughter of a wine producer from the village. Eugène was an agricultural engineer by trade, and his love of the land and wine steered him into wine production. Since then, his children Louis, Camille, and Hervé have carried on his traditions. Now Hervé tends the family’s 10 hectare Grand Cru and Premier Cru vineyard.

Carte Blanche is 75% Pinot Noir from Bouzy, Ambonnay and Tours-sur-Marne, and 25% Chardonnay from Tauxières. It’s full-bodied and leesy, with apples, pears, a touch of kirsch, and a beautiful fine-beaded texture. This is a bubbly for the dinner table; it’s always good to remember what a powerful pairing partner we have in Champagne.

Virgile Lignier-Michelot Bourgogne Rouge 2014, Côte de Nuits, France

Virgile Lignier is the third generation of his family to work the vines of this 8 hectare estate in the village of Morey St.Denis. Virgile began working the property with his father Maurice in 1988; while Maurice was a good winemaker, he always sold all of his grapes to local negociants. Virgile convinced him to start bottling his own wine in 1992, and each year they’d keep more for themselves, until 2002 when the domaine became entirely estate grown and bottled.

Virgile’s wines are ripe but balanced; silky, elegant and well structured. This Bourgogne Rouge is delicious with beef stews, bean casseroles, and simple roasted chicken.

Friday, Oct. 28th: Joe Swick in the Shop

swick-in-the-shop-text3

 

 

 

 

 

 

 

 

 

 

 

Joe Swick! What more do you need to know? Ok, fine, Joe makes “Pacific Northwest-inspired wines crafted by intuition”. What does that mean? It means that Joe has been making wine for about a decade and a half, so he kind of knows what he’s doing. It’s not about techniques and test tubes, it’s about simply-made wines that reflect a time and a place and all the myriad influences of a vintage. But that’s just what we think. Come in tonight and ask Joe yourself!

 

Tasting Texier Cotes du Rhone and Meyer-Nakel Rosé in the Shop, 5pm – 8pm

adele texier Éric Texier “Adele” Cotes du Rhone Blanc, 2014

Éric Texier came to wine without any family connection or romantic, multi-generational story. In 1992, after years as a nuclear scientist, he opted to follow his passion for wine and formally study viticulture and oenology at Bordeaux University. He read a lot, visited winemakers around the world, and worked in Burgundy with Jean-Marie Guffens, at Verget. There he learned the benefits of minimal-intervention wine-making: native yeasts, little to no herbicides, no machines, etc…

As a beginner, he was unable to afford his own vineyards, so he became a négociant, buying only from small growers philosophically aligned with himself. He has since acquired plots in Côte Rôtie and Condrieu in the northern Rhône, and replanted several hectares in long-forgotten Brézème with Syrah and Roussanne. All of his wines are aged in the underground 16th-century cellar at his home in Charnay-en-Beaujolais.

Adele is mostly Clairette with the remainder Marsanne, fermented in cement tanks with native yeasts. It rests for about 8 months on its lees, without sulfur, and is bottled unfiltered and unfined. Very little sulfur (25 ppm) is used at bottling. Buoyant and aromatic, with notes of apricots and pears, and a rounded texture punctuated by refreshing acidity.

Meyer-Näkel Spatburgunder Rosé 2015, Ahr, Germany

This is a Pinot Noir based rosé from the Ahr Valley in Germany. Winemaking in Ahr goes back at least to the time of the Romans, 1,000 years ago, but there’s evidence to suggest the cultivation of vines back to the year 770. The region has been known for growing red varieties since the 13th century, and specifically for Pinot Noir (Spatburgunder) since the 18th century. This 19-hectare eco-friendly estate has been in the same family for 5 generations. Winemaker Werner Näkel has taken his show on the road in recent years and also produces wine in Stellenbosch, South Africa and in the Douro in Portugal.

This is a beautifully produced rosé. It’s elegant, precise, perfect.

Here’s what Jancis Robinson has to say about this producer: It would not be exaggerating to say that Meyer-Näkel makes some of the most outstanding Spätburgunder in Germany – Werner Näkel was Gault Millau’s winegrower of the year in 2004, and won Decanter’s International Pinot Noir trophy amid a host of worthy rivals from Burgundy, New Zealand and Oregon. I had a chance to taste his wines at The WineBarn’s annual tasting earlier this year (2010) and was bowled over by their elegance.

Éric Texier “Chat Fou” Cotes du Rhone Rouge 2014

This is a light and lively blend of mostly Grenache and some white Rhone varieties from Eric’s biodynamically farmed vineyard in St-Julien. Roughly a 3rd of the Grenache is fermented in large wooden vats, with the remainder in stainless. This is a fresh, spicy, perfumed and peppery red. It can handle a little chill, and is perfect for sipping on its own, or with bistro-style meals and meats & veggies off the grill.

Swick Wine Tasting in the Shop, Friday, May 13th. 5pm -8pm

Joe Swick

Joe Swick

A couple of months ago a friend in the biz introduced us to Joe Swick and his wines; we’ve been anxiously awaiting their arrival ever since. Joe knows wine. Just check out all the places he’s worked since 2003. Swick Wines is a small winery working out of Medici Vineyard in Newberg, Oregon. The wines are the epitome of low-intervention; they are minimally foot-trod and fermented with wild yeast. Many spend time in neutral French oak, they’re not filtered or fined, and sulfur is kept to a minimum or not used at all. Production is tiny. We got to taste though some of the current releases, including a barrel sample of the 2015 Melon de Bourgogne; the cloudy pour was punctuated by buoyant acidity and rocky, mineral freshness. Tasting Swick wines is like listening to a great record for the first time – they’ve got the hooks and the melodies, wrapped around a core of originality, with the artist humming harmonies in the background. Minimal intervention at its best. Come taste some Swick in the shop tonight.

Cheers!

Thanksgiving Wine Club

Thanksgiving Wine Club kits are available for pick up or delivery.

Included in the 6 pack (one bottle of each)
or case (two bottles of each) of the following:

whites:
2014 Éric Chevalier Chardonnay
2013 Christophe Thorigny Vouvray Sec
2013 Birichino Malvasia

reds:
2013 Foretal Beaujolais Julienas
2012 GD Vajra Langhe Rosso
2013 Au Bon Climat Pinot Noir

Wine Club Prices

6-pack / 10% discount: $103.44
Case / 15% discount: $195.38

Tasting Notes & Free Delivery Included
Thanksgiving week deliveries will take place Sunday through Tuesday.

 

THANKSGIVING WINE CLUB 2015 THANKSGIVING WINE CLUB 2015