Tag Archives: providence

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

Oct. 13, 2017

We’re starting with a new vintage of an old favorite: Romuald Petit Bourgogne Blanc Chardonnay 2016

This 7-hectare estate is made up of small plots of different age & origin that are farmed without chemical fertilizers, herbicides or pesticides. There are young vines planted by winemaker Romuald Petit, and others over a hundred years old. Each parcel produces grapes with very different qualities that are vinified separately & assembled just before bottling.

Old vines combined with heavy clay and fossil rich limestone soil add depth and mineral intensity to this un-oaked chardonnay. After vinification it’s left on its lees for 8 months, adding further textural nuances and preserving freshness and acidity.

Laurence et Rémi Dufaitre ‘Prémices’ Beaujolais 2016

100% Gamay from 50-70 year old vines; grapes are hand-harvested and fermented and aged in concrete, with minimal sulfur. Light and easy, floral and elegant, this is still serious Beaujolais, but a touch less serious than Dufaitre’s Brouilly and Cotes de Brouilly.

Notes from the importer: Rémi makes wines in a classic carbonic style, using whole bunches, which are carefully sorted to avoid broken grapes or rot. He adds some carbon dioxide gas to protect the grapes at the beginning of fermentation, and does not use any temperature control. He avoids foot stomping the grapes unless he sees some volatility starting to creep in. His goal is to have as little juice in the tank as possible. He also performs routine analysis to see how the yeast is performing and whether or not there is any volatility. Remi makes all his wines with the same method, thus we can really see and taste the differences between the sites, with minor differences in the elevage of each cuvée. He tastes each cuvée before bottling, and may decide to add between zero and 2 mg of sulfur, depending on how stabile he judges the wine to be.

Domaine Vincent Paris, Collines Rhodaniennes Syrah Sélection, 2016

1997 was Vincent Paris’ first vintage, and now, at 43 years old, he produces up to 3,000 cases per year on his 8 hectare estate (he owns 6 hectares, rents 2), with 20% of that coming to the states. Paris doesn’t have an underground cellar, as his facility is located on a shallower water table, so he makes his classic, elegant wines out of an above ground, industrial warehouse. He’s in the process of building his own wine-making facility on the land where he grows apricots.

Vincent is the nephew of Robert Michel, who is a respected winemaker in Cornas, and from whom Vincent rents vines. He inherited most of his vines from his grandfather, and some of those are 90 years old. They are located mostly along the southeast facing Cornas slope and a small lot in St. Joseph. He farms sustainably, organically, and biodynamically (depending on the plot—Cornas Granit 30 is biodynamic). All fruit is destemmed, and he uses only steel tanks for vinification. Only native yeast is used in the fermentation process and no new wood is ever incorporated, but some of his wines are matured in old oak for up to a year. Wines are bottled unfiltered and unfined.

This syrah is from young Crozes Hermitage vines from multiple parcels with varied exposure. The grapes are 100% destemmed, then undergo temperature controlled fermentation to preserve the vibrant fruit, followed by 9 months aging in tank. This is a bang for your buck, welcome to fall wine.

Vincent Paris Cornas Granit 30, 2014

Granit 30 is Syrah from young vines (10-20 years old) grown at the bottom and the top of the slope. The ’30’ refers to the degree of the slope; the ‘Granit’ is rather self-explanatory. This is a beautiful Cornas from a rising star. It’s pure, dark-fruited, earthy, peppery…

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

–with Peter Buckley of Vineyard Road, Friday, September 22nd.

All notes courtesy of the distributor:

Cellers de Can Suriol, Reserva Brut Nature (2013)

Appellation: Cava • Subzone: Alt Penedès • Climate: Mediterranean • Varieties: 40% Macabeo, 30% Xarlel-lo, 30% Parellada  • Soil: Calcareous Clay • Elevation: 250-350 meters • Vine Age: 25 years • Pruning: Espaldera • Farming: Certified Organic

The Suriol family has lived and made wine in the same masia, the Castell de Grabuac, in Penedès since the 15th century. They produce Cavas and still wines using traditional, non-interventionist methods, indigenous grape varieties vinified by parcel with native yeasts, local chestnut wood for barrel aging, and corks from the local forest. The results are some of the most complex and layered Penedès wines that we have tasted.

The Suriol estate is located in the village of Font Rubí in the Alt Penedès, just north of Vilafranca and west of Sant Sadurni d’Anoia, and a one-hour drive from Barcelona and the Mediterranean Sea. Their 25 hectares of vineyards are divided up into 20 different microplots and surround the masia, and have been certified organic since 1996. They employ biodynamic practices as well, utilizing native plants for preparations.

All Suriol Cavas are brut nature and vintage dated, and raised on the lees in bottle until order, with the disgorgement date noted on the back label. Fruit for the Cava Brut Nature comes from eight parcels planted in the late 1980’s. The grapes are handharvested, pressed, and fermented in steel vats, transferred to underground concrete vats for malolactic fermentation over the winter, then bottle aged for a minimum of 15 months, although 25-40 months is typically where they find the fruity and yeasty/toasty flavors are in perfect balance. It is a singular Cava with brisk acidity, creamy texture, and flavors of orchard fruits, nuts, fresh bread, and sea salt.

Alvaro Bueno, Benaza Godello (2016)

100% Godello from 20 -40 year old vines at 400 metres elevation. The wine region Monterrei (in Galicia) is located just above Portugal in the province of Ourense. Monterrei is a relatively new D.O. but possesses a long history of winegrowing, and at the moment is experiencing a renaissance in winemaking. The climate is relatively dry and warm for Galicia and more continental than Atlantic. The soils are a mix of clay and alluvial. Wine is fermented in steel and aged for 12 months on the lees.

Dominio del Urogallo, Fanfarria (2015)

Asturias, Spain • Appellation: Cangas • Organic, Biodynamic

Urogallo Fanfarria Tinto is a red wine produced in Cangas by the Dominio de Urogallo winery in Cangas de Narcea, Asturias. Dominio del Urogallo is a project founded by Nicolás Marcos and his partner Fran Asencio in Asturias. Native to Toro, Nico discovered his personal and most revolutionary project in the Cangas area, with native varieties like the Verdejo Tinto or the Albarín Tinta, an Atlantic climate and soil made up of quartz, slate and anthracite. He cultivates the vineyards following the precepts of biodynamic viticulture and takes care of the fruit during production, without filtering or adding anything.

Urogallo Fanfarria Tinto is the freshest wine in the winery, produced with the Mencía and Albarín Negro varieties. The grape is destemmed and ferments in stainless steel tanks, the wine is then decanted into used barrels where malolactic fermentation and stabilization take place for 6 months.

Alfredo Maestro, Viña Almate (2016)

Grower: Alfredo Maestro • Appellation: Vdt Castilla y Léon • Localities: Peñafiel, Valtiendas • Climate: Continental • Grape(s): Tinto Fino (Tempranillo) • Soil(s): River Stones, Clay, Alluvial • Elevation: 700-1,000 meters • Vine Age 10-80 Years Old • Farming: Practicing Organic • Pruning: En Vaso, Espaldera • Production 830 cases

The affable iconoclast Alfredo Maestro established his small bodega in 1998 in his hometown of Peñafiel, Ribera del Duero. Alfredo seeks out neglected vineyards around Castilla y León and Castilla-La Mancha, takes the parcels over, and works them organically. In the cellar, Alfredo works as naturally as anyone we have seen in Spain, eliminating all winemaking additives – including sulfur. Over time, Alfredo has accumulated 9 hectares across Castilla y León and La Mancha along with establishing a second small bodega near Madrid.

This cuvee is meant to express the terroir of Castilla y León in its purest form. Almate is the name of the first vineyard that Alfredo planted and gives the name to his bodega and to Alfredo’s entry-level Duero wine. This cuvee is made from fruit sourced from various plots in Valtiendas, an area located at 1,000 meters just south of the Ribera del Duero, as well as Peñafiel, Ribera del Duero.

Viña Almate comes from 100% Tinto Fino, aka the local clone of Tempranillo grown on river stones, clay, and clay-calcareous soils. Fermented 80% whole-cluster with wild yeasts in steel vats; Raised in neutral French oak for 2-4 months with one racking; Unfined & unfiltered; Very low SO2.

The vineyards for this wine are located in the Ribera del Duero and Valtiendas, where the climate is harshly continental with cold winters, hot days and cold nights during the ripening season, which gives wines with robust fruit and brisk acidity if the grapes are picked at the right time. The biggest threat to viticulture is frost in the spring and fall. The short growing season is ideal for Tempranillo, an early ripening grape.

Campus Fine Wines Presents Raw Wine at The Steel Yard

Saturday, September 16th, 6-9PM
(special preview hour 5pm-6pm with purchase of First Sip Ticket)
Don’t pay more at the door; buy your tickets early.

RawWine2017Poster_Final2Explore the delicious variety of natural wine in the raw beauty of a historic, reclaimed industrial space while raising funds for the Steel Yard and its programs.

Campus Fine Wines and the Steel Yard share the core belief in a world made by hands, where production is crafted and producers are connected to their audience, enriching our lives and creating cultural and economic value. For this 4th installment, we’ll include small seminars with importers and producers (in a separate tent from the main tasting) to offer more chances to get to know these wines.

New Harvest Coffee has offered up complimentary espresso shots for the duration of the event, Unkle Thirsty will be spinning tunes, there will be a blacksmithing demonstration by Yardie & instructor, Nick Tomlin, and an interactive art installation by Tara Ebsworth

Here are some of the importers and producers pouring:

Álvaro de la Viña / Selections de la Viña
Michel Abood / Vinotas Selections
Joe Swick / Swick Wines
Eleanor Léger / Eden Ciders

Matt Mollo / SelectioNaturel

Christopher Piana / Fable Farm Fermentory

Many more portfolios and producers will be represented, such as MFW, Wine Traditions, Paris Wine Co, José Pastor, SelectioNaturel, Frank Cornelissen, JD Headrick…and more!

Snacks and small bites provided by Fortnight, Bywater, Narragansett Creamery, North Bakery, Seven Stars Bakery. Participating vendors include Ocean State Oyster Fest, Weenie Wizard and Pat’s Pastured.

Tickets are $50 in advance
$60 at the door
$75 for First Sip Special Preview Hour, 5pm-6pm, limited to 50 people
Get your tickets here 

Here’s a sneak peek at Saturday’s line up:

Table 1 : Wine Traditions: Leigh Ranucci
Le Val de la Chevre Cidre Fermier Brut
Domaine de la Touraize Les Moulins Arbois 2015
Domaine Castera Jurancon Sec Tauzy 2015
Mas d’Alezon Cabretta Blanc 2012
Domaine des Miquettes Madloba 2013
Domaine de la Touraize Ploussard La Cabane 2015
Domaine de Clovallon Pinot Noir 2015
Mas d’Alezon Faugers Presbytere 2015

Table 2: Wine Wizards
Clos Saron Carte Blanche 2015
Broc Cellars Amore Rosso 2016
La Clarine Farm Piedi Grandi 2015
Francois Pinon Le Vouvray 2016
Bonhomme Le Telquel Rouge 2016
Domaine des Terres Dorees Cote de Brouilly 2015
Agnes et Renee Mosse Bois Rouge 2015
Domaine du Mortier La Ptite Vaudrille 2016
Grange Tiphane Ad Libitum 2016
Domaine du Mortier Bourgueil Dionysus 2015
Domaine Olga Raffault Chinon Le Picasses 2011
Chateau Le Puy Emilien 2012
Domaine des Terres Dorees FRV100

Table 3 : Selections de la Vina : Ana & Alvaro de la Vina
MicroBio Wines Nieva York Pet Nat Blanco 2016
Clos Lentiscus Blanc de Blancs Brut Nature 2013
Clos Lentiscus Rose Brut Nature 2013
Vegas Altas Blanco 2016
Finca Parera Clar 2016
Ton Rimbau Stol N 2013
Clos Lentiscus Perill Blanc 2015
Vegas Altas Tinto 2016
Vinificate Mahara 2014
MicroBio Wines Correcaminos Tinto 2016
Clos Lentiscus Perrill Tinto 2010
Kiko Calvo Bigardo 2016
Antonio Madeira Vinhas Velhas 2014

Table 4 : SelecioNaturel: Matt Mollo
Cantina Ribela Ribolie Frizzante 2016
Cantina Furlani Rosato Frizzante 2016
Conestablie della Staffa Brioso Rosato Frizzante 2016
Conestablie della Staffa Conestabile Bianco 2016
Cantina Furlani Bianco 2016
Collecapretta Terre dei Preti 2014
Collecapretta Rosato 2016
Lamoresca Nerocapitano 2016
Conestablie della Staffa Conestabile Rosso 2016
Paterna il Rosso 2016
Collecapretta Lautizo 2015
Campanino Rosso degli Appennini 2016

Table 5 : Eric Solomon/JD Headrick – Adam Wilson
Johanna Cecillon Cidre Divona 2015
Louis Bovard Cuvee Noe Aigle Chasselas 2013
Domaine de la Fruitiere Clisson Muscadet 2014
Clos de L’elu Anjou Blanc 2015
Domaine de la Noblaie Chinon Rose 2016
Domaine St. Nicolas Pinot Noir Fief Vendéens 2016
Clos de L’elu Maupiti 2016
Chateau Mourre du Tendre Cotes du Rhone Cuvee Paul 2014

Table 6 : Vinotas – Michel Abood
Monteversa Primaversa Veneto IGT Frizzante 2016
Laurent Herlin Cintre Rose Pet Nat
Il Farneto Rio Rocca Spergle 2015
Cellier de Baraterie Paroxysme Rouge Vin de Savoie 2015
Domaine Victor Sornin Beaujolais Villages Naturel 2016
Domaine des Mas Sauvaire Rouge 2014
L’enclos des Braves Gaillac Rouge 2012
Domaine Emile Grelier Bordeaux 2016

Table 7 : Eden Ciders – Eleanor Leger
Eden Ciders Sparkling Cider Dry 375ml
Eden Ciders Imperial 11° Rose Cider 375ml
Eden Ciders Heirloom Blend Ice Cider 375ml

Table 8 : Best Beverage / MFW
Domaine des Rebourgeres Cache Cache Brut
Domaine des Gandines Cremant de Bourgogne
Clos de Moulin de la Gustais Muscadet 2015
Vincent Grall Sancerre 2016
Domaine Gandines Vire-Clesse Chardonnay 2015
Domaine des Pothieres Gamay 2015
Chateau la Colombiere Vinum Negrette
Nicolas Gonin Persan 2013

Table 9 : Vineyard Road
Arratzain Basque Sidra Natural
Cellers de Can Suriol, Reserva Brut Nature
Domaine Andre & Mireille Tissot Cremant du Jura Extra Brut
Domaine Huet Vouvray Petillant
Guimaro Ribeira Sacra Blanco 2015
Giles Bonefoy Urfe Forez Sauvignons Gris et Blancs
Guilhem et Jean-Hugues Goisot, Aligote 2014
Caves Jean Bourdy, Côtes du Jura Blanc 2011
Anne Sophie Dubois Fleurie Les Cocottes 2016
Bret Brothers, Beaujolais Leynes Glou de Jeff 2014
Clos du Moulin Aux Moines Bourgogne Rouge Aux Seurrets 2014
Envinate Benje Tinto Canary Islands 2015
Alfredo Maestro El Rey del Glam 2016
Alfredo Maestro El Marciano 2016

Table 10 : Wine Bros
La Garagista Vinu Jancu 2015
La Garagista Nouveau Rouge 2016
Cornelissen Munjebel Bianco 2015
Frank Cornelissen Munjebel Rosso 2015
Frank Cornelissen Rosso del Contadino 2015

Table 11 : Swick Wines – Joe Swick
Swick Wines Verdelho Columbia Valley Washington 2016
Swick Wines Chardonnay 2016
Swick Wines Grenache Columbia Valley 2016
Swick Wines Malbec Columbia Valley 2016
Swick Wines Mourvedre Columbia Valley 2016
Swick Wines Willamette Valley Pinot Noir 2016
Swick Wines Cancilla “Hibernation” Pinot Noir 2015

Table 12 : Fable Farm Fermentory, VT – Christopher Piana
Betula Marc Flip Top 500ml
Koan Sour Apple 500ml
Perry “Pyrus” 500ml
Sophia 500ml
Traditional “Fluxion Ancestral II” 750m

Friday Wine Tasting in the Shop – All SelectioNaturel

June 9, 2017

We’re excited about tonight’s line-up of SelectioNaturel wines, and grateful to importer Matt Mollo, and Wine Wizards rep Kat Cummings for providing us with such colorful notes for this newsletter; they make us feel like we’re there!

Fondo Bozzole Foxi Trebbiano Romagnolo 2015

Matt’s notes: Brothers Franco and Mario Accorsi are farmers at heart, more specifically they primarily cultivate orchards filled with local varieties of pears and apples. The farm was run by their grandfather Ezio who raised cows and produced cheese sold in the local markets around south eastern Lombardy. Today Franco and Mario have integrated orchard fruit production with several small parcels of old vineyards and focus on producing wines from near-lost indigenous varieties of lambrusco. All the vineyard work is done organically (certified), yields are limited and natural fermentations and low sulfur additions are key to their production. The OltrePo` Mantovano is, as the name suggests, on the banks of the Po` River Valley to the south of the village of Mantova. Soils are clay and limestone mixed with alluvial deposits left by the river. This unique and tiny DOC is the only appellation outside of Emilia-Romagna that produces true lambrusco.

Kat’s tasting notes: The thing that appeals most to me about Foxi is that it’s an entirely new experience every time I drink it. I always forget just how much I love it. It’s fresh and lively and immediate but also a little round and ever-so-slightly caramel. And dangerously easy to drink. Better to have two bottles. Also don’t you want to sing that Fergie song about it and say “foxi” instead of “flossy”

G-L-A-M-O-R-O-U-S

Rabasco Vino Rosato Cancelli 2016

Kat’s notes: Iole Rabasco is magic. She grows mostly old-vine Montepulciano (with some old-vine Trebbiano and olives and magic fagioli perle thrown in for good measure) on her 10 hectare estate in the hills of Pianella. Another wonderfully magical thing to know: there are crazy old (think 130 year old) olive trees right outside her front door. I know because I saw them when her family generously welcomed a group of loopy, wine-weary travelers into their home this spring. For dinner we were offered not only the aforementioned perle beans alongside thousands of pastas and meats, BUT ALSO bread baked by Iole’s mom, Giulia, using yeast from the second racking of Salita Rosso, Iole’s red cuvée from the ultra steep La Salita vineyard. But I digress.

Pianella is situated in the north-central corner of Abruzzo, an area blessed with a unique set of micro-climates — the Adriatic is some 40 kilometers away, offering tempering maritime influences, while the base of Gran Sasso flanks the western edge of the Rabasco property. I’m assured that some short months before our March visit there was snow piled everywhere.

No chemicals ever touch Iole’s vines or the wines in her cellar. The Rosato Cancelli is direct press Montepulciano from the Cancelli vineyard site, a bowl that starts at the base of the La Salita slalom run and jumps a small road to climb the more gentle adjacent slope. This wine is part of a serious Abruzzo tradition — no skin maceration as is the custom, a fact belied by its electric raspberry hue. In 2016, Iole opted to ferment the rosato in cement and then age in stainless steel (rather than her classic fiberglass damigiana used in years past), producing a super fresh and vibrant wine laced with tension and electricity. This isn an all year round, family sort of wine, meant for pairing with whatever brings your family to the table. It is pure joy, refined and elegant but still ready to dance barefoot at the end of the night. To recap, it is magic. – Kat Cummings

Ceppaiolo:

Matt’s notes: This tiny property acts as the purest, most rudimentary “laboratory” for Danilo Marcucci’s natural wine designs. Here no compromise is taken. Given the exceedingly small scale of the property, 4 rows of vines that total less than 1 hectare, Danilo and his friend Riccardo can do things on a different wavelength…no time frames, no yielding. The beauty of Ceppaiolo is that it displays the classic “contrasto Italiano” with clarity…plain and simple, Ceppaiolo is a dump. Nothing more then a run down cement farm house that lies mostly in disrepair with bombed out old Fiats and farm equipment scattered around the property. There’s no electricity, no bathroom. Just a 4 rows of some of the oldest, rarest and most ‘antique’ varieties of Umbrian vines, all white, that can be found in the region; trubiano (trebbiano dorato), malvasia bianca, grechetto, fumaiola (a rare variety of verdicchio), uva pecora, san colombana. Winemaking is beyond rudimentary…no pumping, nothing more then 1 old barrel, a couple resin tanks, a cement vat and some demijohns. Here the ‘terroir’ is not the soil or the altitude but the old vine material and the vision of Danilo and Riccardo, basta.

Ceppaiolo Bianco 2105: All the white varieties, harvested fully mature. De-stemmed, skin contact for 2 days. Aged in resin and bottle.

Ceppaiolo Rosso 2014: Sangiovese, Vernaccia rossa, canaiolo. 10 days skin maceration, aged in old barrel and bottle. No sulfur.

Here’s the whole newsletter.

Tastings in the Shop for Memorial Day/Brown Grad Weekend 2017!

This is always one of the busiest weekends of the year for us, and it’s also one of the most fun. This Friday will be extra-special (and extra fun!) since we’ll have the guys from Farmer Willie’s with us, followed by a French wine tasting with Leigh of Wine Traditions. Our Saturday beer tasting will feature a visit from CT’s Thimble Island Brewing Co. Swing on by, grab some sips. And happy graduation, happy long weekend!

FRIDAY 3-5PM: FARMER WILLIE’S Alcoholic Ginger Beer 

FRIDAY 5-8PM WINE TRADITIONS with Leigh Ranucci

SATURDAY 3-6PM: THIMBLE ISLAND BREWING

Farmer Willie's

 

 

 

 

 

 

 

Wine Traditions

Wine Tasting in the Shop, 5pm – 8pm

Friday, March 3, 2017

Elvio Tintero Vino Rosato
90% Barbera, 5% Moscato, 5% Favorita

Cantine Elvio Tintero was founded in 1900 by Frenchman Pierre Tintero, when he happened upon the small estate while looking for work in Piedmont. The vineyards were already being worked alone by a young widow named Rosina. The two married, had children, and the estate remains in the same family today. The vines are sustainably farmed and all vinification is in stainless steel.

This is a fun, fruity and lively (gentle) frizzante from young vines planted on clay, limestone and tufa. It’s produced and bottled by vintage, (this one is 2016) but because Tintero sources from different parts of Piedmont, there is no specific DOC, and therefore vintage dating is not allowed. This wine is bottled unfiltered.

Les Vins Pirouettes ‘Tutti Frutti de Stéphane’ Binner & Co. 2014, Alsace

Importer notes: Les Vins Pirouettes is a project launched by Christian Binner, that brings affordable natural wines to the table, and at the same time helps organic and biodynamic grape growers in Alsace move away from selling their grapes to cooperatives towards making and bottling natural wines. Each cuvée is made at a young growers winery. They supply the grapes and Christian supplies his 20 years of expertise in making natural wine in Alsace, and of course his marketing and distribution savvy. Each cuvée will feature the name of the grower on the bottle.

Tutti Frutti is a blend of Pinot Gris, Gewürztraminer, Auxerrois, Pinot Blanc and Muscat grown on limestone silt, from vines about 40 years old. Grapes are hand harvested, de-stemmed, and fermented with indigenous yeast and zero sulfur. The wine stays on its lees for several months before being bottled without sulfur, filtering or fining. Tutti Frutti is all about texture and orchard fruit.

Azienda Agricola Al Di La Del Fiume ‘Fricandò’ Albana, 2015, Emilia-Romagna

We first tasted this wine back in October, and we continue to love it! It just got some bigger love than ours though, with a little shout out in the Feiring Line: “Hate apple cider in your wine? Then pass, but if like me this is a non-issue, you’ll find plenty of enjoyment here. Macerated in anfora for up to three months, there’s a lot of tannin from the thick skins and a lot of complexity. This is a full on lovely wine with a plush crustiness in the texture and blushing apricot.”

“The Farm Beyond the River” is a small, biodynamically farmed, 27 hectare property, 3 of which are planted to Albana and Barbera. Everything here is done by hand & without chemicals or additives.

Fricando is amphora fermented & macerated Albana, a rare, thick-skinned grape indigenous to Bologna. Whole clusters are added to terracotta vessels where it slowly ferments, and then the wine is bottled unfined, unfiltered and unsulfured. As a skin-fermented wine, Fricando pours a deep, brilliant amber. Along with the cidery notes, it’s also umami driven, and pleasantly oxidative. Don’t over chill, a little cool will do.

Poderi Cellario È Rosso, Piedmont

Fausto & Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. They focus on indigenous grapes, farm entirely organically, and only use wild yeasts. Sulfur is avoided, but may be added in tiny quantities at bottling, if at all.

È Rosso is a liter of Barbera grown at high altitude. It’s gluggable and slurpable, full of berries, spice, woodsy earth and subtle tannins – and under crown-cap for easy access!

Saturday Tastings in the Shop: Farmer Willie’s and Selections de la Viña

Dec. 10th, 2016

We have two back-to-back tastings in the shop:

3pm-6pm: Farmer Willie’s will be here with their alcoholic ginger beer, and Nantucket’s Hurricane Rum. Let’s see what they mix up!

6pm-8pm: Ana & Alvaro from Selections de la Viña are in the shop with a sampling from their natural Spanish wine portfolio. After we taste here we’re heading over to Fortnight, for a Selections de la Viña bar takeover!  Sounds like a great night in PVD!

Thanksgiving Week Hours

Happy Thanksgiving! 

We hope your holiday is filled with fabulous food, fine wine, and your fondest friends and family. Cheers!

Wednesday, Nov. 23rd: 10am to 10pm

Closed Thursday, Nov. 24th: Thanksgiving!

Friday, Nov. 25th: noon – 8pm

A mere sampling of the bounty!

A mere sampling of the bounty!

 

 

Tastings are Fun

Our fall in-shop tastings have been a blast!

Joe Swick, pouring some Pacific Northwest magic.

Joe Swick (in plaid), pouring some Pacific Northwest magic.

Alvaro from Selctions de la Viña teaching us all about Spanish natural wine.

Alvaro from Selctions de la Viña teaching us all about Spanish natural wine.

Garret Vandermolen of The Sorting Table kicking off Farmer Fizz Fridays on November 18th. Grower-Champagne is the only Champagne worth drinking!

sectionaturel

Matt Mollo of SelectioNaturel, pouring small production, lo-fi wines from Italy.

verde-vineyards

It’s Giacomo (Jim) Verde of RI’s own Verde Vineyards and Meng!

Wine Traditions Wine Dinner at Broadway Bistro, Tuesday, Oct. 25th

You can now reserve your spot at Broadway Bistro for the dinner with Wine Traditions importers Ed Addiss and Barbara Selig. If you’re a fan of Wine Traditions, you won’t want to miss this opportunity to meet Ed and Barbara and get the inside scoop on the life and adventures of a small wine importer. And of course you won’t want to miss the Broadway Bistro pairings! Grab your spot asap!