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

June 3, 2016

Le Colture Rosé Vinho Spumante Brut

This sparkling rosé is from third generation winemaker Alberto Ruggeri and sourced entirely from his family’s estate vineyards in Valdobbiadene. These vineyards have been in the Ruggeri family since the late 1800s. It’s a blend of Merlot and Chardonnay, fermented in stainless steel, and kept in tank until ready to ship. It’s fresh, bright and dry and makes for the perfect toast.

Domaine de la Fruitiere Vignes Blanches 2014

The Lieubeau family owns Domaine de la Fruitiere which is certifiedTerra Vitis. They farm over 40 hectares of Melon de Bourgogne on the granite for which the region is known. The domaine also produces Vin de Pays from Chardonnay and Sauvignon Blanc. They keep yields as low as possible in order to emphasize varietal expression and not be overtaken by acid. All the vines are planted in rock, usually sheer cliffs, through which the vines must dig for meters to get at sources of water that are awash in wet rock. For this reason the wines of Fruitiere are quite evocative of rock and mineral, and are insanely clean and pure.

This 2014 Vignes Blanches is a blend of Melon de Bourgogne, Chardonnay and Sauvignon Blanc. It is so delicious. Just get it in your glass. It’s perfectly balanced, subtle – with notes of green apple and lemon – a touch salty, rocky for sure, and the texture (elegant, silty) just brings it all home. Get yourself some oysters and down this baby. When the 2014 is all gone, the 2015 is hot on its heels. It’s just a tad riper, but still hitting all the right notes.

Berger Gruner Veltliner 2015, Kremstal, Austria

This is a father and son estate on roughly 18 hectares of mostly south-facing vineyards. This Gruner grows on loess terraces which emphasize terroir and characterize the landscape of the eastern part of the Kremstal. These terraces store heat during the day and reflect it onto the vines at night producing wines with unique fruity, fresh and bright flavors. They use stainless steel and cultured yeasts in order to get slow fermentation and to preserve CO2; this further ensures the fresh, fruity, and clean flavors we’ve come to expect and love from this producer.

So we know we just went on about the Fruitiere, but this 2015 Gruner is so delicious too!! We can love more than one thing at one time. Again, the 2015 is riper, and that just emphasizes the fruit, here peaches, citrus, is that a little bit of banana? Maybe… But the mineral notes are still popping, it’s still light and refreshing and oh-so food friendly. It’s a no brainer, and it’s a liter.

De Martino “Viejas Tinajas” Cinsault, Chile
We tasted this wine when it first came in back in March and noted that it would really make a nice summer/seafood red. So we’re tasting it again, now that the season is upon us.

This 100% Cinsault is made in 100 year old amphora or tinajas, (earthenware jugs) that the De Martino family salvaged to bring back this old winemaking tradition. The grapes come from unirrigated vineyards in the coastal mountain region of the Itata Valley, about 14 miles from the Pacific. There is little to no intervention in the winemaking process. After destemming, the grapes were fermented for 15 days in amphora, where they undergo carbonic maceration. It then rests in the same jug and is bottled unfiltered and unfined, with no artificial enzymes or yeasts, and only a small amount of sulfur.

Cinsault is somewhat low in acidity, hence the choice to plant here in the Itata Valley, where the proximity to the ocean, and the cooler climate, help to boost acidity. The wine itself is savory but fresh, with lively acidity alongside earthy, floral, herbaceous notes.

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

May 27, 2016

We’ve got a little bit of symbolism happening in tonight’s tasting. We open with a French sparkler, and everyone knows that sparkling wine denotes celebrations and all things good and happy. We close our tasting with Forlorn Hope Mataro, in honor of Memorial Day. The phrase ‘forlorn hope’ is from the mid-16th century Dutch expression ‘verloren hoop’, which originally denoted a band of soldiers picked to begin an attack, many of whom would not survive. Over the years it’s come to mean more of a persistent hope that’s never to be fulfilled. Either way, it’s a strange name for a wine, but it makes sense, as producer Mathew Rorick describes it: we love the longshots. We love the outsiders, the lost causes, the people/projects/ideas abandoned as not having a chance in the world. We love the longshots because we’re all about tenacity, we relish a challenge, and – we admit it – we love us a good tussle… (these wines are) rare creatures from appellations unknown and varieties uncommon, these wines are our brave advance party, our pride and joy – our Forlorn Hope.

That resonates with us on so many levels…from the personal sacrifice to the championing of the underdog – the story is real.

Cheers, congratulations, and Happy Memorial Day from all of us at Campus!

Louis de Grenelle “Platine” NV Brut, Crémant de Loire, Saumur

Created in 1859, this is one of the oldest (and last) family owned sparkling wine houses in Saumur. Platine is a hand-harvested blend of 85% Chenin Blanc, 10% Chardonnay & 5% Cabernet Franc from limestone hillsides outside of Saumur. It’s made in the Champagne-method and aged for at least 18 months before being bottled at 7 grams dosage. This is a bang for your buck bubbly, with stones and hay, lemons and pears, a fine bead, and a delicate and delicious finish.

Pépière 2014 Muscadet Sèvre et Maine Clos des Briords

2014 Loire Valley whites have been a real treat, and 2014 Clos de Briords is no exception. Marc Ollivier is tops in his field and it shows with this wine. It’s from 3 hectares of old vines planted on the granite of Chateau Thébaud. He hand harvests, uses natural yeasts, and the wine stays in contact with the lees until time of bottling (about 7 months). It’s then bottled with a very light filtration. 2014 is a bit rounder and richer than previous vintages. An average spring through July was followed by a cold and humid August. The risk of rot was very high, through the end of August, when dry, sunny weather emerged and lasted through October. This allowed the grapes to mature with high sugar and his acidity. The result here is a wine that is incredibly balanced, splashed with bright citrus, texturally appealing, and stony/salty on the finish, just how you want it.

Cuilleron 2015 VdP Collines Rhodaniennes Rosé Sybel

From the importers website: The Cuilleron family domaine, located in the hamlet of Verlieu (part of the town of Chavanay) was founded several generations ago (1920). Yves Cuilleron’s grandfather was the first to bottle wine for commercial purposes in 1947. Antoine Cuilleron, the uncle and immediate predecessor of Yves, assumed control of the domaine in 1960 and significantly increased the percentage of wine bottled at the estate and extended the scope of the domaine. Yves assumed full ownership and direction of the domaine in 1987 and, since that time, has built an entirely new facility while at the same time acquiring additional vineyard property. The domaine is now…52 hectares of vineyards that cover multiple appellations, including principally, Condrieu, Saint Joseph Rouge and Blanc, Cote Rotie, Saint Péray and a series of Vin de Pays from the Collines Rhodaniennes.

This is a smooth and round rosé, dry but full of ripe red fruit. It’s only 12.5% abv, but it feels much richer than that. It has the fruit and balance to sip on its own, but the weight and acidity to be a refreshing gulp between bites.

Forlorn Hope 2014 Mataro, Rorick Vineyard, 

Calaveras County, CA

From the producers website: The Forlorn Hope wines were born to connect the thread between California’s boundless viticultural potential and its diverse viticultural history. In addition to the vines my family and I farm, I work with a handful of growers across the north of the state whose plantings might otherwise be misfits: the uncommon sites and varieties that pay tribute to California’s eclectic and often unexpected viticultural heritage. Taking cues from the stones and soil, I endeavor to interrupt the natural development of each of these wines as little as possible in order that the character and uniqueness of each vineyard site may take center stage.

This Mataro (aka: Mourvedre) is floral & savory, with rich fruit and soft tannins. Forlorn Hope wines are versatile pairing partners, since their acidity and freshness won’t overwhelm flavors.

RAW WINE AT THE STEEL YARD, SATURDAY JUNE 11th, 5:30pm – 9pm

Raw Wine 2016
RAW WINE AT THE STEEL YARD 2016

Come explore the deliciousness and variety of raw wine in the raw beauty of a historic, reclaimed industrial space while raising funds for the Steel Yard and its’ programs.
The 3rd annual Raw Wine Tasting is hosted by Campus Fine Wines, the go-to shop for small-production, natural and organic wines in Providence.
This is the only event of its kind in RI; nowhere else will you be able to sample a richer or more diverse set of wines made by hand in small lots, by real people, from wine regions around the world.
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. Support this mission, and the Yard. Special Thanks to our event sponsors, the Compost Plant!
Matt Mollo of SelectioNaturel, Jenny Lefcourt of Jenny & François Selections, Zev Rovine of Zev Rovine Selections, Adam Wilson of European Cellars, Chase Granoff of Indie Wineries, Ralph Catillo ofMontebruno Wine, Niklas Peltzer of Meinklang, Leigh Ranucci of Wine Traditions…
More things to look forward to aside from the wine!
Oysters, and serious BBQ – for carnivores and vegetarians alike – made in a Steel Yard crafted smoker, courtesy of the Compost Plant, Ocean State BBQ Festival and Ocean State Oyster Festival. Daniele Prosciutto carved up by Diego Perez. Big Caesar Salad and cured fish prepared by Oberlin.
Edible bread Sculpture by Seven Stars Bakery, desserts by North Bakery, Presto Strange O coffee, tea and juice truck, door prizes, metalworking demos and more…
Tickets are $50 in advance, $60 week of and at the door. Available here. 
*$35 from every ticket is a fully tax-deductible donation to the Steel Yard.