Tag Archives: Providence wine shop

Thanksgiving Wine Tasting with Vineyard Road, in the Shop, 5pm – 8pm

Friday Nov. 17, 2017

11 17 17

Note: Our Saturday tasting (Nov. 18th) will feature Wine Traditions French Cider instead of the usual beer. These ciders are so good with Thanksgiving, it seemed like a good route to go.

Same time, 3PM-6PM!

And here is today’s line up~

Hugues Godmé, Reserve 1er Cru Brut (NV)

Hugues Godmé represents the 5th generation to farm and make wine on his 11 hectare family estate in Verzenay. Although this area is dominated by Pinot Noir, Godmé cultivates Chardonnay on more than half of his holdings, with a balance of 30% Pinot Noir on his Grand-Cru certified sites, and the remaining 20% is Pinot Meunier.  Godmé works biodynamically, and gained organic certification in 2013. Fermentation is with natural yeast (when possible) in enamel-lined tanks and/or oak, such as with this champagne. No fining or filtration.

Godmé Reserve 1er Cru Brut uses a very high proportion of reserve wines, somewhere around 50%, and usually from the previous two to three vintages, adding depth and richness. The Pinot Noir and Pinot Meunier come through as vibrant dashes of red fruit on a round and creamy chardonnay base. This is a lovely, lively, aromatic champagne that finishes with great length and finesse.

Alberto Nanclares Rías Baixas Dandelion Albariño 2016

Alberto Nanclares was an economist before he was a winemaker. A native of Basque Country, he left the region and his career behind in 1992, settling in the seaside parish of Castrelo, in close proximity to Cambados, a village well-known for Albariño wines. As luck would have it, the house that Alberto purchased came with a a little bit of vineyard land. At first he farmed this conventionally, but quickly turned away from this in favor of organic and biodynamic farming, a rarity here because of the humid conditions that can lead to viticultural difficulties. Alberto now farms 12 small plots across 2.5 hectares, all trained in the pergola-style (to increase airflow and reduce the chance of fungal conditions). Yields are very low, about half of what the DO Rías Baixas permits. Alberto uses seaweed from the nearby ocean for compost, and doesn’t plow in order to maintain and promote the natural flora and fauna. All the wines are fermented with yeasts from their respective vineyards.

Dandelion is a beautiful, salty, and sun-shiny Albariño. It’s from 30-60 year old vines from multiple plots in and around Cambados, planted on sandy soil over granite. Albariño is a naturally high acid grape, and Alberto embraces this; some in the DO will add potassium in order to soften the wine, but Alberto prefers the raciness of the grape. Most of his wines don’t undergo malolactic fermentation, but they do spend quite some time on the lees, often more than a year, giving the wine textural complexity and a long finish. Very little SO2 is used, mostly a dash at bottling, and wines are bottled without filtering or fining.

Domaine les Capreoles, Regnie Chamodère 2016

Notes from the importer: When Cédric Lecareux and his wife Catherine, native of Beaujolais, discovered the property, it was love at first sight. Located in Regnie-Durette, the wine estate, steeped in history for more than 250 years, charmed them with its old stones and ancient arched cellars. With an existing winery and 3.5 hectares of old Gamay vines surrounding the house, everything was there for them to combine their wine project and family life. They took the plunge and made their first vintage in 2014. Two years later, they bought an additional 2 ha of vines. A trained agronomist and oenologist, Cedric spent nearly 15 years working in the wine business before achieving his dream. Everything he does is hands on and natural; the results are purely-fruited, fresh Beaujolais that remarkably express all the richness of their exceptional terroir. Total production is around 2,500 cases.

The word “Capréoles” comes from the Old French and means vine tendrils. Cédric and Catherine chose this name for all it symbolizes: the reference to History and Tradition, the natural support allowing vertical growth of the vine but also the idea of the relationship they want to establish with those who appreciate their work.

Farming/vinification practices: in conversion to organic, will soon be certified. The wines are vegan. The grapes can be destemmed, depending on the years. Open tank fermentation, no pumping over, vinification as natural as possible but always with control – little SO2 added, only after malolactic in tanks.

Shiba-Wichern Willamette Cuvée Pinot Noir 2014

Akiko Shiba is a young Japanese winemaker who trained in Germany, and is now making gorgeous wine in Oregon. She was originally wanted to be a journalist and report on the world of alcohol; 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, Akiko’s husband got a job in Germany, so she moved their with him. 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.

Willamette Cuvée is a blend of pinot noir from three vineyards, here described by the producer: “Mild red and black fruits from the Havlin Vineyard, smells of summer-forest and black tea from Barrett Hill Vineyard and powerful dark fruits and spices from Eola Springs Vineyard all play well together to make the Willamette Cuvée complex, but not muddled. As the wine breathes the character continues to expand and present more depth.”

Willamette Cuvée was blended after barrel aging in 12% new French Oak for a little over 18 months and has been in the bottle since May 1st, 2016.

*Honorable mention wine we really want to taste, but we’ve maxed out at four: 

Adega Eloi Lorenzo, Ribeiro Blanco Villa Paz (2015)

Javier Monsalve is farmer and winemaker at this small winery in Galicia, started by his grandfather Eloi Lorenzo, in 1976. Javier farms his 5 hectares organically and biodynamically; most of his vines are planted on high altitude terraced slopes, and on soils made up mostly of granite, upon which Treixadura thrives. This wine is a blend of Treixadura, Albariño, Godello, and Torrontés.  It’s soft, easy, aromatic, and perfect for sipping while cheffing up feasts. And it’s called House of Peace, so that’s extra points right there.

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

Nov. 10, 2017

Finally, a beautiful, blustery fall day! We’ve been waiting for this. Maybe not quite this cold and windy, but it sure puts us in the mood for the big feasts and cozy feel of fall.

On that note, we’re tasting some more (not just for) Thanksgiving wines tonight. The pet-nat makes a statement and is a good conversation starter; the skin-contact Pinot Gris is delicious and beautifully packaged. Serve the two together and it’ll look like Snoop Dogg and Martha Stewart are your personal shoppers. The other two wines in the line up are classic, humble, and easy-drinking. The perfect grab-a-bottle-and-go wines. All the notes are below.

Whalers Brewing from South Kingstown, RI is in the shop tomorrow, don’t forget to swing by!

Also, Veterans Day is observed today, so we don’t want to forget to give a shout-out to everyone who has served. It’s a tough job. We just sell booze.

Cheers and see you soon!

Supernatural Wine Co. ‘The Super-Nat’ Pétillant Naturel of Sauvignon Blanc, 2017, NZ 

Supernatural Wine Co makes certified organic, (practicing biodynamic since 2015) naturally vinified, low sulphur white, orange, and sparkling wines from a north-facing hillside estate in Hawke’s Bay, New Zealand. Soils are lime-rich clay with volcanic influence, and the vines are around 15 years old. Hayden Penny has been the winemaker here since 2013. Hayden has made wine in Sonoma and Napa, Marlborough in New Zealand, the Yarra Valley in Australia, Toro in Spain, and in southern Bulgaria. He’s a fan of cool climate styles, and minimal intervention.

The Super Nat is a fun and funky (and super fresh) choice for your fall festivities. Pét-Nats are bottled before the first fermentation is finished, which allows carbon dioxide to be produced via the natural sugars in the grapes, giving the wines a gentle fizz. The scary label on this one will add a touch of drama to your table!

Kelley Fox Maresh Vineyard Pinot Gris, Dundee Hills, OR

Kelley Fox created her small winery with her father Gus Stearns. The first vintage was 2007, and was just 100 cases. Annual production as of 2016 was 2000 cases, all from two vineyards: Maresh, and Demeter-certified biodynamic Momtazi Vineyard. Kelley might be an overachiever; she has a B.S. in Psychology and a minor in Biology from Texas AM University. She graduated Magna Cum Laude with dual degrees in Biochemistry and Biophysics from Oregon State University and was admitted to the PhD program in Biochemistry. In 2000, she decided to take a different path, and dedicated herself full-time to making wine.

Wines here are not manipulated at all. They are fermented with wild yeasts and no additives or enzymes are ever used. Kelley picks on biodynamically favorable days, and makes biodynamic preparations herself.

Here are Kelley’s slightly condensed notes on this wine: …These self-rooted vines were planted in 1991 on the northeast corner of the farm facing Mt. Hood, and the energy there is joyful and beautiful.…Pinot gris is not one of my favorites, and I wonder why. All of these years tasting the fruit in the vineyard, I have found nothing but delight. But this is Maresh Vineyard, and I know that that alone is enough to produce a Gris that I might like. I wondered before deciding how to approach it whether this dark pink Pinot grape really wants to be pressed off of its skins right after picking. Its true nature just might be that of a dark pink wine. That is why I fermented it on its skins. I might have gone a little too far fermenting it 100% whole cluster. In fact, I fermented it exactly like I ferment my Pinot. It was fermented in two macrobin fermentors. I did one pigeage a day, and pressed to taste at dryness. After settling, though, I racked it into a concrete amphora tank for élevage until bottling, and I allowed a natural, complete malolactic fermentation.

Depending on the lighting, the colour is either deep pink or medium peachy-pink like a sunset. It is very clear and light-reflecting, bordering on effulgent. At this time (July 2017), it smells like peaches and peach skins. I love the nose. There is both the fruit and the good kind of green that is that of something living and fresh. It is rather minerally and saline, too, and this is certainly not a fruit forward, tooty fruity fruit bomb by a long stretch. In the mouth, the fruit is there, but the frame can sometimes deliver a sucker punch, depending on one’s palate and sensibilities. I seem to notice this a lot more than anyone who has tried it so far. In six months or so, the fruit will emerge more fully from behind the frame, the minerals, and the slight salinity. The texture is classically Maresh Vineyard silky, and the finish is long. It is best served chilled.

Romuald Petit Chiroubles 2016, Beaujolais

Romuald Petit’s 12-hectare estate is made up of small plots of different age & origin (some are over 100 years old) that are farmed without chemical fertilizers, herbicides or pesticides, and are harvested by hand. Eight hectares are in the village of St. Verand, on the clay-limestone land of the Maconnais. This is where 80% the white wine is made. The other 4 hectares are dedicated to red in Morgon, and  Chiroubles (the latter a small plot of vines he inherited from his mother). Here the Gamay grows on decomposed granite soils so poor they’re referred to locally as “rotten rock”. This adds complexity and finesse to the wines.

Chiroubles sits at the highest elevation in Beaujolais and is therefore picked about a week later than the other crus. This wine is really pretty and velvety. There’s a touch of fresh, spongy earth mingling with red fruit that just makes you want to stick your nose in the glass over and over. It’s a joy to drink and it’s a no brainer for the holiday.

Chateau la Rame Bordeaux Rouge 2015

Chateau La Rame has been in the Armand family for over 100 years. It’s made up of approximately 120 hectares, half of which are leased, the rest is owned. They grow the classics here: Semillon and Sauvignon Blanc, with an average vine age of 50 years, and Merlot and Cabernet Sauvignon. This is a go-to, under $20 Bordeaux. It’s a little spicy, a little earthy, perfectly balanced acidity, nice ripe fruit. Another crowd pleaser!

More notes from the importer: The vineyards for this lovely red are at the base of the hillside vineyards of the estate in the village of Sainte Croix du Mont and are composed of sand, limestone and clay. The grape varieties are Merlot (60%) and Cabernet Sauvignon (40%) and the average age of the vines is thirty (30) years. The wine is fermented and aged in temperature-controlled vats and is bottled usually one year after harvest.

Friday Wine Tasting in the Shop 5-8PM AND Saturday Wine Tasting 3-6PM

Nov. 3, 2017

Chartrand Imports tasting on Friday; Domaine des Terrisses on Saturday:

Justin DeWalt of Chartrand Imports will be in the shop Friday from 5-8PM with a selection of organic French wines. Chartrand is located in Rockland, Maine, and specializes in organic wines from small producers. Justin will have wine from two producers this evening; both of these producers have also been in the shop before: Fred Niger of Domaine de l’ecu and John Bojanowski of Clos du Gravillas.

Saturday in the shop, instead of our usual 3-6PM beer tasting, we’ll meet Alain and Brigitte Cazottes of Domaine des Terrisses, a Gaillac producer imported by Wine Traditions.

We hope you can swing by to meet these guys, and get a jump on wine for your fall feasts and holiday treats (even though these warm temps are seriously messing with our autumnal mojo!).

Cheers and see you soon! Tonight’s wine notes are below.

Friday, 5-8PM

Domaine de l’Ecu is a 22 hectare property in the Sèvre et Maine region of the Muscadet appellation. Guy Bossard was the 5th generation to farm the domaine, which he worked alongside his wife Annie Thuaud. They were leaders in Muscadet, and many credit them (along with a handful of other producers, like Pepiere) for making the region what it is today. Guy was farming organically by the early 70s, and biodynamically since 1986. In 2009 they partnered with Fred Niger, and continued to make stellar wines from older vines (average of 50 years). The soils here are mostly made up of three metamorphic rocks: Gneiss, Orthogneiss and Granite. While the Gneiss soil produces Muscadet that is light and fruity, made to be consumed in its youth, Granite and Orthogneiss Muscadets can age beautifully for up to 20 years. In addition to traditional Muscadet, Fred makes a bunch of tiny production, experimental wines; we’ll taste one of those tonight. All of the wines are biodynamic, gravity fed, made with indigenous yeast, and vegan.

Domaine de L’Ecu “La Divina” Method Traditionnelle Brut Sparkling

This fun and fresh sparkling is a blend of Folle Blanche, Melon de Bourgogne, and Chardonnay, with a dash of Cabernet-Franc adding lower tones, depth and complexity. After bottling the wine is fermented a second time with champagne yeasts and left to age on the the lees for at least one year. Perfect to welcome guests, to have with brunch, oysters, and celebrations big and small.

Domaine de l’Ecu Muscadet Sèvre et Maine Cuvée Classique 2016

This Muscadet comes from a blend of younger Melon de Bourgogne vines on the estate, grown on silex and metamorphic rock. It’s aged on the lees in underground, glass-tile lined vats for 10 to 12 months. It’s rocky, minerally, and leesy. Another great aperitif, and also a go-to for raw bars, salads, and simply prepared white fish like sole and cod.

Domaine de l’Ecu Mephisto [Cabernet Franc] Vin de France 2014

This is a zero-sulphur cab franc from vines grown an granite. After being destemmed and spending 12 days fermenting on the skins, Mephisto ages in a combination of amphora and old barrels for 15 months. Only 200 cases are produced. This is an intriguing wine that opens up to reveal a peppery, briny, yet elegant personality.

Clos du Gravillas ‘Sous les Cailloux des Grillons’ 2015

Kentucky native and Brown alum John Bojanowski, and his wife Nicole, own and operate this Languedoc estate. They work organically in Saint Jean de Minervois, a gateway village to the Parc Natural du Haut Languedoc, an area of thousands of hectares of protected mountains, canyons and scrubland that is a migratory haven for birds of prey. Their 8.5 hectares of vineyards are on a dry, rocky plateau of white gravel. The summer days are sunny and warm, and the nights are cooled by breezes blowing down from the Montagne Noire, making the conditions perfect for ripe, balanced wines.

Sous les Cailloux des Grillons is a blend of Syrah, Cabernet Sauvignon, Carignan, Grenache, Counoise, Terret Gris and Mourvèdre. It’s deliciously smooth and ripe, with red fruit and refreshing acidity that make it quite food friendly.

Little bit of trivia: this wine is named for the crickets on the property. From the producer: In St. Jean, the soil is only white gravel; in our youngest vines, under these rocks innumerable crickets find shade from the scorching Mediterranean sun. At night they come out to play, (and during the day, they are under the rocks).

SATURDAY WINE TASTING IN THE SHOP, 3-6PM

Meet the producers, Alain and Brigitte Cazottes of Domaine des Terrisses

Notes from the importer: Spread out around the town of Albi, the Gaillac vineyards extend over 73 communes along the Tarn river. The appellation includes significantly different terroirs, the results of different geological strata, which include limestone plateaus, hillside vineyards with limestone and clay soils and alluvial plains with soils of gravel and sand. The climate is more Mediterranean than Atlantic and the vineyards benefit from a warm and dry autumn. The wines can have a balance of concentration and restraint that is rare and the appellation’s local grape varieties enhance the originality of Gaillac’s wines.

Domaine des Terrisses has been the property of the Cazottes family since 1750. The vineyard is situated along the “Premiere Cotes” of Gaillac, the hillsides facing south-southwest toward the Tarn river. The vineyard is planted almost entirely with the traditional grape varieties of the region; Mauzac and Len de L’ehl for the whites and Braucol and Duras for the reds. Domaine des Terrisses offers a wide range of wines which is typical of the Gaillac appellation and is a reminder of the region’s long historical and cultural links with wine.

We’ll taste new to RI wines from Domaine des Terrisses.

 

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

Oct. 27, 2017

Shinn Estate Coalescence 2016, North Fork, NY

Established in 2000 by former NYC restaurateurs David Page and Barbara Shinn, Shinn Estate is a certified sustainable family-owned winery & farmhouse, located in North Fork on Long Island.

Coalescence is 51% Sauvignon Blanc, 34% Chardonnay, 11.5% Riesling, 3% Semillon, and 0.5% Pinot Blanc. Grapes are hand harvested, whole cluster pressed, and fermented separately in stainless steel with natural yeast. Minimal sulfur is used in the production.

Zippy, citrusy, fresh and juicy, this is a fun choice for raw oysters and crisp salads.

Vincent Willamette Valley Chardonnay 2015

Vincent Fritzsche established Vincent Winery in 2009. Despite the fact that he shares a name with the winery, he didn’t exactly name it after himself. It was also his uncle’s name, and his maternal grandfathers. But it’s not even named for them! It’s named in honor of the 4th century saint, Vincent of Saragossa, Spain, the patron saint of vintners. Now that that’s settled, here’s the scoop on the winery: It’s small, located in the Eola Hills in Willamette Valley, and operates out of Grochau Cellars. The grapes are all sourced from single vineyards that are responsibly farmed (sometimes organic, sometimes biodynamic) and are produced with minimal intervention. These wines are classic, elegant, finely textured, and perfect on any table. We have a couple cases of the 2015 Chardonnay, which is drinking beautifully right now, with all the acidity rounded out, and the crunchy orchard fruit softened with a streak of creaminess. Once it’s gone, we’ll move on to the 2016, which is delicious as well.

Vincent Willamette Valley Pinot Noir 2015

This is a blend of grapes from Ribbon Ridge and Eola Amity Hills; basically whatever doesn’t go into the limited single vineyard bottlings goes into this wine. It’s silky, bright and pure, with food-friendly acidity, and a touch of cinnamon spiciness. We also grabbed more Gamay Noir, which is super-tasty too.

Bernard Vallette Gamay ‘Cuvée Centenaire’ 2014

100% biodynamic, hand harvested Gamay from Lachassagne, in southern Beaujolais. This wine is listed only as Vin de France because Bernard refuses to submit his wines for AC status; we love cranky rebels! Cuvée Centenaire refers to the 100 year old vines that make up this estate blend. Soils here are clay and limestone on 6.5 hectares of land that were passed down from Bernard’s grandparents. Grapes are hand harvested and fermented with native yeasts with carbonic maceration, followed by relatively lengthy aging in stainless steel. There are no additives whatsoever in this wine, and just a touch of SO2 at bottling. The wine is gluggable and chuggable when young, but develops layers, spice, and depth with a few years on it. We’re straddling the best of both worlds right now!

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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.

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

September 1, 2017

Caneva da Nani Prosecco Col Fondo

These are the notes Wine Wizard Kat Cummings wrote a few months back, after her trip to Italy with SelectioNaturel. We’re using them again! Caneva da Nani’s Prosecco Col Fondo is made from 40 yr old glera vines grown the village of Guia high up in the Valdobbiadene of the Veneto. As glera is very vigorous, the Canello family find good equilibrium in pruning to four sticks, and produce 135 hectoliters/hectare (farming 4.5 hectares total). Soil is heavy clay (argile) on steep terraced hillsides.

Fermentation is done in glass lined cement tanks made in the 1960s. Massimo does very few rackings (2-3), choosing to stir the lees in lieu of racking or adding sulfites. Plus the biscotto di afreddimento! I just love the idea of a cooling cookie inside these epic cement tanks.

70% of Caneva’s production goes into their col fondo wine, although they also make a brut and a metodo clasico. Selection is done in the cellar, and they choose the base wine for col fondo by looking for a wine that can go through malolactic fermentation and finish dry. So they are looking for base wine with more body, that is softer and rounder.

They do multiple bottling runs because of space (or lack thereof), with the first bottling at end of December and last at end of May. The col fondo referments in bottle, on the lees, in 30 days stored in the cellar at 17-19 degrees celsius (basically they just crank the heat in the cantina and let the yeasts do their work). It needs a full 60 days to go through malo (which gets rid of harsh acids and absorbs the funky yogurt aromas), then finishes with 3 atmospheres of pressure.

I LOVE this wine because of its ethereal quality, it has a soft persistent bubble like a gentle cloud. It’s all pear and green apple and stone fruit and saffron, and develops an interesting salinity the longer it is aged in bottle. Plus it’s so good with a meat party.

The rest of the notes are mostly from the importer, Selections de la Viña.

Cerro La Barca Vegas Altas Eva de los Santos, Ribera del Guadiana, Spain

Ribera del Guadiana is in Extremadura, a region located in south-western Spain on the border of Portugal. Extramadura has been known as a place for bulk wine production, but some pioneers are finding unique new wines here. Cerro La Barca is the first organic producer in the region. They have 38 hectares of Tempranillo and the nearly extinct Eva de los Santos.

Juan Sojo and Ángel Luis González are like brothers from different mothers. One minute they’re arguing and the next they’re toasting to another harvest. They studied oenology together and ever since have been making wines together. Ángel Luis comes from a background in agriculture while Juan comes from a background in science. Both so different, but yet complement each other so well.

Fermented using indigenous yeasts in stainless steel vats where the wines naturally decant without filtration until bottling. The Eva de los Santos is from vines that are up to 80 years old. It’s flowery, fruity and perfumed on the nose, but the palate is a little more intense, with a pronounced crushed stone quality.

Cerro La Barca Vegas Altas Tempranillo, Ribera del Guadiana, Spain

Fermented using indigenous yeasts in stainless steel vats where the wines naturally decant without filtration until bottling.

This is an everyday priced winner. Dry and fruity with pleasant tannins. Good for grilling and swilling.

Companon Arrieta Rioja Alavesa “Herrigoia” Tempranillo, 2016

Who would have thought that when we started our company we would import wines from Rioja? Not us, that’s for sure. In a sense the Bordeaux of Spain, it’s a region that never really caught our attention. There’s a few historic houses that haven’t changed over the years and have maintained their identity by making wines the same way over generations but the rest are questionable. We tried but finding wines that moved us and weren’t taken already was a difficult task, like finding a needle in a haystack. Luckily, along the wine route we stumbled across Gorka and Itxaso of Compañón Arrieta. They are at the head of a rejuvenation of the region, young winegrowers recovering their families old vineyards and making wines like they used to.

Their estate is made up of 4 ha spread across 17 mini parcels, all of which bush pruned vines averaging 50 years of age under organic certification. These vineyards have been in their family for three generations but it wasn’t until 1982 that they built their bodega and started making wine. Unfortunately they weren’t bottling it, but selling it in bulk to some of the bigger houses like CVNE, El Coto, Marqués de Riscal, etc. In 2010, with Gorka and Itxaso at the helm, they started bottling their own wines under the Herrigoia label. The name is a reference to the part of Lanciego where their bodega and most of their vineyards are located. In Basque herri means town and goia means up, translated let’s just say it means uptown higher grounds resulting in fresh wines with great acidity.

Herrigoia is mostly Tempranillo, with some Viura and Malvasia, made via carbonic maceration. Delicious with cured meat and poultry.

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

August 25, 2017

Stop by tonight between 5pm & 8pm to meet Barbara Selig and Ed Addiss, the people behind Wine Traditions, and of course to taste their wine too! We’ll have a selection from Burgundy, Jura, Côtes du Forez, and Faugères. Notes are below.

Giraudon Bourgogne Aligoté 2016, Chitry 

The Giraudon family has been farming and making wine in Chitry (one of four viticultural communes of the Auxerrois) for centuries. Their vineyards are on hillsides of Kimmeridgian chalky marl, the same one finds in Grand Cru Chablis. In fact, in the 19th century the wines of Chitry were sold under the name Chablis. In 1929 they were given the name “Bourgogne des Environs de Chablis”. Currently, they go by Chitry, or Bourgogne Chitry.

Aligoté accounts for only about 5% of Burgundy’s total vineyard area; it’s the regions little known “other white grape”. In Chitry though, it makes up 40% of vines planted. Marcel Giraudon keeps yields low, harvests by hand, and allows the wine to undergo malolactic fermentation to temper its naturally high acidity. That acidity makes this wine a perfect partner for oysters, fried seafood, & salads.

Domaine de la Touraize “Terres Bleues” Savagnin 2015, Arbois

Notes from WT: André-Jean and Héléana Morin own the 12 hectare estate, Domaine de la Touraize in Arbois, Jura. André-Jean is the eighth generation to farm in Arbois, a village which in 1936, was among the very first wine producing areas to receive AOC status from the French government.

The domain takes its name from a small parcel of vines on a steep hillside called “La Touraize”. This was the only parcel of vines that André-Jean’s grandfather kept after World War 1. André-Jean’s father expanded the family’s vineyards and continued his father’s practice of selling his grapes to the local cooperative. In 2010 André-Jean decided to begin estate bottling his production, and built a small winery on the edge of town. Each year, he produces more wine in bottle, with the goal of bottling 100% of his production. André-Jean’s 12 hectares are divided into parcels in many “lieux-dits” that surround the village of Arbois, including La Touraize, Les Corvées, La Flandre and Les Petits Curoulets. André-Jean began farming organically in 2016 and is in conversion to gain certification. With the exception of some young Savagnin vines, all of the vineyards are hand harvested. All wines are fermented with indigenous yeasts and the total SO2 in the wines ranges from 2g to 6g.

The cuvée “Terres Bleues” is produced from 100% Savagnin. It is made from young vines in the “lieu dit” Sur la Regole which give an average yield of 30hl/h. Savagnin is an old variety with origins in the Franche-Comté and northwest of France. It is connected to the Traminer grape which Jancis Robinson suggests is a clonal variation. It is also related to the Pinot variety. It is thick skinned, late ripening and acidic. The Savagnin bunches are hand harvested and put into small bins to avoid any damage to the grapes. They are left intact and and gently pressed by a pneumatic press. The fermentation begins in stainless steel for 2/3 days after which the fermenting juice is put into 500L foudres to finish the alcoholic and malo-lactic fermentations.The wine is further matured in the foudres for ten months. The aging is “sur lie” with no racking or batonnage (stirring of lies). The wine is topped off every week.

Domaine Verdier-Logel “La Volcanique” 2016, Côtes du Forez

Notes from WT: The Côtes du Forez appellation is located between the Loire and Allier rivers in the center of France. Domaine Verdier-Logel is the leading estate of this small and obscure appellation where vineyards are few and far between. The Côtes du Forez hillsides are foothills of the volcanic mountains of the Massif Central and have soils of granite and volcanic composition. Due to the difficult climate only parcels with the best exposition and soils are planted to grapevines. The appellation’s laws mandate Gamay as the sole grape to be used and Verdier-Logel produces separate wines from volcanic soils “Volcanique” and granite soils “Cuvée des Gourmets“. These soils impart a rich earthy fragrance to the wines which combines well with the elegant fruitiness of the gamay grape.

Mas d’Alezon Presbytère 2015, Faugères

Catherine Roque is a pioneer in Faugères. She has two high elevation properties totaling 17 hectares: Mas D’Alezon, and Domaine du Clovallon, which she co-runs with her daughter Alix Roque. Catherine saw the promise in this somewhat unsung region in the Languedoc, and planted varieties that aren’t typical, such as Pinot Noir, Chardonnay, Petit Manseng, Reisling, Viognier, Roussanne, Clairette and Petite Arvine. She fully embraced biodynamic farming, and now both of her properties adhere to the practice. Her wines are produced with indigenous yeast, without sulfur, and are bottled unfiltered and unfined.

Mas d’Alezon focusses on grapes that are native to the region. Presbytère is 80% Grenache from 70 year old vines, with the remainder a blend of Syrah and Mourvèdre, from 80 year-old vines. This is a silky wine, ripe with cherries & plums, balanced by earth & dried hillside herbs, and finishing with a touch of gaminess and soft tannins.

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

August 11, 2017

Weingut Keller, Rheinhessen, Germany

Klaus-Peter Keller is considered by many to be one of the best German winemakers; Jancis Robinson calls his wines the “Montrachets of Germany”. But he doesn’t make just high end, hard to find wines; he also makes entry-level wines that are just as meticulously made, but won’t break the bank. The organically farmed vineyards on the slopes of the Rhine River have been in the Keller family since 1789. The soil on these rolling hills is limestone rich, adding mineral intensity, vibrant aromatics, and glass-like purity.

We’re tasting two new arrivals from Keller tonight: 2016 Riesling Trocken and Scheurebe Kabinett (Scheurebe is a cross of Riesling and Sylvaner). These are pre-orders, just arrived, so we’ll be tasting them for the first time too. Keller doesn’t disappoint!

Tiberio Cerasuolo D’Abruzzo 2016, Abruzzo, Italy

When Riccardo Tiberio found a 60 year old plot of Trebbiano Abruzzese vines back in the late 90s, he knew he had stumbled upon something special. Most Trebbianos in the region are made from the far less exciting Trebbiano Toscano, but Riccardo knew what the grape was capable of achieving through masters like Emilio Pepe and Valentini. In 2000 Riccardo bought the 8 hectares of old vines, along with 31 more acres suitable for farming. He then planted indigenous varieties matched to the different soils of the vineyards: Montepulciano d’Abruzzo, Trebbiano Abruzzese, and Aglianico, were planted along with Pecorino and Moscato di Castiglione clones from ancient vines in the area. The first vintage was released in 2004, and in 2008 Riccardo turned over the winery to his daughter Cristiana, who now makes the wine, and son Antonio, he farms the vineyards. At this point the farming is a mixture of sustainable, organic, and biodynamic, depending upon the site. Cristiana has quite the resumé, having worked with Jacques Selosse, Nicolas Joly, and Egon Muller, to name just a few.

The Cerasuolo d’Abruzzo is from 52 year old Montepulciano vines (selection massal) planted on 4 hectares of limestone at 1200 feet elevation. The fruit is picked early to preserve freshness and acidity, and then left in tank with only 20 minutes of skin contact, which is surprising, given its vibrant color and depth of flavors. This is a wine for the dinner table; it’s concentrated, fine-grained, and full of cherries, rhubarb, raspberries and spice, with a dash of orange zest and flowers. This is a rosé to drink year round, and will in fact evolve over the next year, if you can put some away for later.

North Hill Pinot Noir 2014, Willamette Valley, Oregon

Eve and Bill Holloran purchased a heritage vineyard in Dundee and another large parcel of land in the Eola-Amity Hills AVA in 1999. Their first harvest was 500 cases of Riesling, Pinot Noir and Chardonnay, produced in a converted horse barn. Bill is in fact credited with starting the “garagiste” movement in Oregon. Since 2005, Mark La Gasse has been the winemaker here, and Vincente Mora has managed the vineyards since 2013. Farming is sustainable, organic and biodynamic.

North Hill is a 2nd label for Holloran Vineyard that offers a very drinkable, solid Willamette Pinot Noir at a solid price. It’s elegant, smooth, balanced, and food-friendly.

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

August 4th, 2017

All Vini Conestabile Della Staffa

Notes condensed from the SelectioNaturel site: An arranged marriage in the 1700s brought together the Conestabile and Della Staffa families. The Conestabile family originated in Orvieto, the southwestern corner of Umbria, just north of Rome; the Della Staffa family dates back to antiquity and is from Perugia, close to the winery. The two noble families were interested in consolidating property and influence in what was a very poor region. In the 1800s, the property totaled over 700 hectares of agricultural land, with 100 hectares under vine. During the late 1800s and early 1900s, Conestabile della Staffa was the most important winery in the area, producing 10,000 hectoliters of wine per vintage. Remnants of this winemaking history can be seen in the castle located at the top of the hill in the village of Monte Melino. Danilo Marcucci makes the wine here, on the property he shares with his wife Alessandra.

Quoting SelectioNaturel: In the 1920’s the hamlet of Monte Melino was home to over 20 small families, each relatives of the Counts of the Conestabile della Staffa. Danilo’s wife, Alessandra is the descendant (great granddaughter) of one of these Counts. The village essentially was a self-sufficient commune/fiefdom at that point. Work and profit sharing among the families was divided equally in all sectors of the farming; raising cows, growing and drying tobacco, making wool & silk, a cobbler, a school, a metalworker, and of course olive oil and wine.

In the post-World War era wine production dramatically decreased due to the reduced workforce for farming as people moved into the cities. The last produced vintage from the old cantina was in 1956. From 1956 until 2015 no wine was produced on the property, instead the grapes were sold off to the local co-op for this entire period.

Today Conestabile della Staffa is literally being reborn, re-envisioned by the work of Danilo Marcucci. It’s an undertaking of epic proportions. Over 12 hectares of vines, many of which have been in disrepair for over a decade, but were planted in the early 1970’s. Luckily the land was never touched by chemicals.

The wines are made in the most natural way, adhering to methods that Danilo has learned over the course of 20+ years of winemaking and farming experience from some of Italy’s great ‘masters’ (Lino Maga, Eduardo Valentini, Cappellano, Vittorio Mattioli and others).  Native grapes (grechetto, trebbiano, ciliegiolo sangiovese, Gamay del Trasimeno, canaiolo, sagrantino) are the backbone of the property, a truly inspirational project with a bright future. No yeast, no chemical corrections, no sulfur. “No technology”, as Danilo would say.

The wines we’re tasting:

Brioso Rosato Frizzante: Sangiovese rosé. Direct press. Partial primary fermentation in stainless steel before early bottling and refermentation in bottle. Not disgorged. No sulfur. Crown cap finish.

Conestabile Bianco: Trebbiano and malvasia. No skin contact. Natural fermentation w/o temperature control in open-top resin vats (500 liters). Aged in fiberglass and/or stainless steel. No sulfur.

Conestabile Rosato: Cabernet franc. Direct press, ‘fior di mosto’. Natural fermentation w/o temperature control in open-top resin vats (500 liters). Aged in fiberglass. No sulfur.

Conestabile Rosso: Sangiovese. De-stemmed, 4 day maceration on the skins before pressing and aging in fiberglass. No sulfur.

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