Tag Archives: real wine

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

June 30, 2017

Tegernseerhof Gruner Veltliner Federspiel 2016, Wachau, Austria

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

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

La Grange de Piaugier Cotes du Rhone Blanc, 2015

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

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

Château des Sarrins 2016 Rosé, Côtes de Provence

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

Paterna il Rosso 2016, Tuscany

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

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

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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!

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

Oct. 7, 2016

Chateau Graville Lacoste Graves Blanc, 2013

75% Sémillon, 20% Sauvignon Blanc, 5% Muscadelle

Hervé Dubourdieu makes white bordeaux and Sauternes on his 13 hectare property. Founded in 1890, the vineyards are just across the road from 1st Growth Chateau Climens, and on a similar soil of calcerous clay, fissured rock, red iron, limestone, and flinty gravel. He farms sustainably. This wine is made from 50 year old vines, it’s dry and elegant, rich and minerally, with a very aromatic nose and a long, clean finish. This is a lovely go-to bottle for all kinds of fare, but pairs especially well with fish, chicken and creamy sauces.

Marc Pesnot “La Boheme” Melon de Bourgogne, 2015

Marc Pesnot organically farms (converting to biodynamic) 13 hectares of fifty year old Melon de Bourgogne vines near the city of Nantes, on the western edge of the Loire. His old vines thrive in schist rich soils, adding depth and character to his wines.

Harvest here is by hand, and at maximum ripeness. The fruit undergoes a slow manual pressing and rests on its lees for at least 9 months. There’s lots of refreshing acidity in this wine, tempered by pears, green apple, crushed stones and a touch of creaminess. Pairs nicely with shellfish, salads, chicken, and light appetizers.

Vin de Pays de Vaucluse Rouge “Cuvée Kermit Lynch” 2015

This wine is made by the Leydier family of Domaine de Durban in Beaumes-de-Venise. Famous for their Muscat, the Leydier’s sustainably farm 55 hectares of vineyards and also make Gigondas and Beaumes-de-Venise Rouge. The property, surrounded by pine trees that protect it from mistral winds, has been a working farm since 1159; it sits at high elevation with a cooler micro-climate than the rest of the southern Rhone, which lends freshness and finesse to the wines. The Vaucluse Rouge is the wine the family drinks by the jugful. t’s vibrant, fresh and fruity, with a touch of tannins on the finish.

Clos Bagatelle “Jardin de Bagatelle” Saint Chinian Rouge 2012

This is a Grenache/Syrah/Mourvedre blend from a brother and sister team. Christine and Luc Simon took over from their mother, Marie-Françoise, who ran the estate since 1963. Christine and Luc are meticulous in the vineyards and the cellar. Vines are planted on clay-limestone soil, with some shale plots. Summers are hot and dry, resulting in small grapes with thick skins. In the case of Jardin de Bagatelle, these conditions lead to a wine that is full of warm-stone minerality and dark, spicy fruit, with a touch of garrigue. Perfect for cooler nights and heartier dishes.

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

Domaine Catherine & Didier Tripoz 2014 Mâcon Charnay Clos des Tournons

Didier Tripoz took over this 13ha domaine located in the southern part of the Mâcon region in 1989. Catherine & Didier work the land like their families have for generations: they allow grass to grow between the rows and plow regularly to encourage an active biological environment. They practice “lutte raisonée” (the reasoned-fight, or sustainable farming) on vines that average 45 years old.

Clos des Tournons comes from a one hectare plot of 48-year-old vines in a nine-hectare monopole that is sub-divided into 12 different parcels determined by the age of the vines. The grapes are vinified separately in stainless steel and cement vats before blending. This wine is dry & lively, with a bit of stony minerality and crisp apple. The palate fleshes out a bit and hints at what this wine will become with a few years or more of age: a touch of vanilla, honey, and the faintest whiff of butter. Enjoy it with seafood, poultry, mild cheeses and appetizers.

La Clarine Farm, Sierra Nevada Foothills, CA

La Clarine Farm is 10 acres of grapes, goats, dogs, cats, chickens, gophers, and myriad other flora and fauna, situated at 2600 feet elevation in California’s Sierra Nevada Foothills.

We like the ‘about us’ description on their website: Caroline Hoel and Hank Beckmeyer started La Clarine Farm in 2001 and quickly became swamped with work with little monetary gain. Still, they love what they do… Something about that sounds weirdly familiar…we can’t quite put our finger on it… At La Clarine Farm, they make wine as minimally as possible, without chemicals or additives. Fermentations are spontaneous and can sometimes last up to 6 months. Aging is in neutral containers (never any new oak) without sulfur. Only a tiny bit of sulfur is added at bottling, to ensure that the wine makes it unscathed to its varied destinations.

They grow a field blend of various red varieties, including Tempranillo, Syrah, Tannat, Grenache, Negroamaro and Cabernet Sauvignon, and purchase other grapes from vineyards farmed similarly and that they wish they owned.

La Clarine Farm 2015 Jambalaia Blanc

This is a blend of 57% Viognier, 36% Marsanne, 4% Albariño & 3% Petit Manseng from various plots in El Dorado County. It’s whole cluster pressed, tank fermented, and left on the lees for approximately 10 months, then bottled unfiltered and unfined, with barely any SO2– just 15ppm. The Viognier shows through nicely, with lots of peaches and perfume. Full spontaneous malolactic adds weight and depth to the palate. Lively acidity and juicy fruit round out the flavors, and lead into a slightly nutty and gamy finish. 244 cases made.

La Clarine Farm 2015 Jambalaia Rouge

This is a blend of 59% Mourvedre, 21% Marsanne, 15% Grenache, and 5% Syrah from one single little plot on volcanic loam soil. Yields were way down on Grenache this vintage, so a touch of syrah was added. This wine is all about juicy drinkability, bright red fruit, blueberries and blackberries, vibrant acidity and barely there tannins. It takes a little chill quite nicely, and is versatile with a wide variety of foods, from casual pizza and burgers, to roasted poultry and veggie dishes. 500 cases made.

L’enclos des Braves 2013 Les Gourmands Gaillac Rouge

Importer notes: After having worked at other wineries for over 12 years, in 2005 Nicolas Lebrun found the plot he was looking for: L’Enclos des Braves. This small hilly 6 ha (14.82 acres) vineyard was topped with limestone-rich soils and a thick layer of clay, perfect for drainage. The vines were all 20 to 35 years old, and Nicolas took to them like a father to his kids.

Treating them in accordance with Biodynamic principles, he uses only indigenous yeasts, manually harvests everything, and adds barely any SO2 at bottling. Like children, he lets the wines take their time. To put it mildly, he is making beautifully wild and soulful wines with these local grapes.

Les Gourmands Rouge is a blend of Braucol & Duras that’s fermented in cement, then aged in a mixture of mostly cement, and some large old oak. This wine has a savory nose of licorice, cedar, pepper and dark fruit. On the palate it’s savory again, and herbal, with a touch of smoke and meat. The elegant texture evolves as the wine is exposed to air; the finish is long and lip-smacking, with fine tannins goading you to grab just one more helping of that wild boar stew! Or cassoulet, confit, pate…this is a food friendly little wine.

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

Sept. 23, 2016

Marco Felluga Collio Bianco “Just Molamatta” 2015

Marco Felluga is considered to be one of the highest quality estates in Collio. The family history goes back to the 1800s in Istria, a peninsula in the Adriatic Sea at the junction of Croatia, Slovenia and Italy. In the 1930s,Giovanni Felluga moved to Friuli; Marco, the youngest of his seven children, continued the family business and in 1956 founded the estate that bears his name.

“Just Molomatta” is a blend of Pinot Bianco, Friulano, and Ribolla Gialla. from vineyards located in Molomatta. It’s fermented in stainless steel then left on the lees for about 6 months. This is a pleasantly perfumed wine with flavors of apples and pears balanced by a slightly salty note. It’s lushly textured, balanced and elegant.

Forlorn Hope “Nodosaur” 2014, Calaveras County, CA

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. Producer Mathew Rorick explains his reasons behind the name: 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.

Producer notes: The Nodosaur is a vineyard blend of fruit grown on our estate Rorick Vineyard at 2000′ elevation in Calaveras County. The 2014 vintage is a blend of Picpoul, Verdelho, Albariño, and a dashing of Muscat. All fruit was hand harvested; a portion of each was foot tread prior to pressing to increase aromatic depth and textural intensity. The wine was fermented in a combination of open top fermentor, stainless steel, and 500L puncheon; it saw 14 months elevage before being bottled unfined and unfiltered. Brightly aromatic and fiercely structured, it bears the cut and definition that have become hallmarks of wines grown on our limestone and schist soils. 207 cases produced

Fedellos do Couto “Lomba Dos Ares” 2014, Ribeira Sacra

A Galician blend of Mencía, Mouratón, Garnacha Tintorera, Caiño, Bastardo sourced from 70 year old, high elevation, organically farmed vines on the slopes of the Bibei River. Fedellos (brats) do Couto is a young project (2013 was their first vintage) started by four friends with with backgrounds in wine: Luis Taboada (whose family has owned the 12th century manor (couto) on the 4 hectare property for generations); viticulturist Pablo Soldavini, and winemakers Curro Barreño and Jesús Olivares. Pablo is an advocate of organic farming; Curro and Jesús come from Sierra de Gredos, a mountainous region in central Spain, where they worked with winemakers Dani Landi and Fernando Garcia, of Comando G.

All harvesting here is done by hand. The grapes for Lomda dos Ares are fermented in whole bunches with indigenous yeasts at low temperatures, then aged in neutral French oak, mainly 500L demi-muids. The wine is expressive and fresh, with a slatey, savory minerality and a satisfying depth and richness.

La Querciolina “Istriciaia”, DOC Maremma, 2011

La Querciolina is a side project for bothers Lorenzo and Luciano Sassetti, who bought this previously abandoned farm in 1999. In 2000 they began reclaiming the land and replanting the vineyards with indigenous varieties. The Sasetti family goes back four generations in Tuscany, and in that time they have always farmed without chemicals. Like the mother estate, Pertimali di Livio Sassetti, La Querciolina is also certified organic. Maremma gained DOC status in 2011.

Istriciaia, which translates to “the place where the porcupine lives” is a blend of 80% Sangiovese and 20% Ciliegiolo. Cherries, blackberries and flowers, a fine-grained texture and bright and buoyant acidity, make this wine ever so delicious.

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

brut-0Sept. 16, 2016

Domaine Grosbot Barbara Brut 0 2011, Saint Pourçain

Domaine Grosbot-Barbara is 6.5 hectares in the center of France, in Alliers, a region known for the prized oak trees used in barrel production. The history of the vineyards in this area date back to before the Romans, when the Phoenicians settled here and planted vines. The heyday of the region was in the 13th and 14th centuries when the wines of St. Pourçain were highly esteemed and favored by Popes, royalty and aristocracy alike. This domaine practices “Lutte Raisonnée” farming and refrains from the use of synthetic treatments unless the vines are under great duress, and then only the minimal amount would be used.

Brut 0 is 100% Gamay, left on the lees for four years – and like the name plainly states, it is zero dosage. This is a wine that lovers of fizzies and fine Champagne will really dig; it’s precise, it’s got depth, a beautiful leesy quality, a bit of red-fruit à la Gamay, and very approachable price tag.

More Teutonic! We just can’t get enough:
Teutonic Wine Co. David Hill Vineyard Silvaner, 2015

Teutonic focuses on single vineyard, single varietal wines that are dry farmed and made in a precise, Germanic style.

The Teutonic MO is old vines, cold climate, high elevation, dry farmed, old wood and wild yeast. Or, as they put it: old and cold, high and dry, wood and wild. They are inspired by the wines of Mosel, Germany, where they also happen to make wine, and they import wine from the region as well. Proprietors Olga and Barnaby Tuttle found a tiny amount of 40 year old Silvaner vines in Willamette Valley’s David Hill Vineyard. The combination of old vines and dry farming means that vines go super deep into the earth in search of nutrients, and therefore absorb layers of terroir-driven flavors. The resulting wine is more about minerality than fruit, with a touch of fresh apple and spice. It might be too soon to think Thanksgiving, but any of the Teutonic wines would be so at home on a table full of turkey, stuffing and sweet potatoes. Let’s hope there’s some left! Silvaner production is fewer than 100 cases.

Berger Zweigelt 2013, Austria

This is a 14 hectare father/son estate, half of which consists of south-facing loess terraces. Vines are planted to 50% Grüner Veltliner, 10% Riesling, 10% Welschriesling, 20% Zweigelt, 10% other varieties.

All the wines here are vinified in stainless steel, and with cultured yeasts to get slow fermentations that preserves CO2 and fresh, fruity and clean flavors. This zweigelt is a go to. Bright, juicy, versatile and a liter!

Azienda Monteversa Versacinto Rosso 2012, Veneto

versacintoFilippo Voltazza runs his small family vineyard in the Euganean Hills, just west of Venice. Vineyards here are packed into terraced rows, at heights up to 600 meters.

Versacinto Rosso is a blend of Cabernet Sauvignon, Cabernet Franc, and Merlot, grapes that are indigenous enough, since Napoleon brought the varieties to the region roughly 200 years ago. Filippo’s family used to sell their grapes to local wineries, to be used in their best bottlings, until they took back all their vines in 2006. Now their 17 hectares face in all four directions to maximize exposure. The vines are densely planted to 4,000 per hectare on chalky-clay volcanic soil. Farming is organic, harvesting is by hand, and all the wine is fermented and aged in cement, then bottled unfiltered and unfined.

This is a lovely wine; mineral driven, dark fruit, a touch herbal, balanced and elegant.

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

August, 19, 2016

Jean-François Merieau “L’Arpent des Vaudons” Sauvignon Blanc 2015

Jean-François produces mostly single varietal bottlings, often from single parcels, in the tiny village of Saint-Julien-de-Chédon, in Touraine. He farms his 35 hectare estate organically; many of his vines are quite old (100 year old Pineau d’Aunis, Cot between 50-100 years old). No commercial yeasts are used in any of his wines. This Sauvignon Blanc is from vines of between 10 and 60 years old. It’s fermented and aged for five months in stainless steel before release. We’ve been getting every vintage of this wine since 2013, and the 2015 continues to deliver. It’s smoky and mineral-driven, elegant and clean, with a touch of orange blossom mingling with grassy, herbal notes. Perfect with fresh goat cheese, chicken, fish…

Orsi San Vito “Posca Bianca NV”, Colli Bolognesi, Emilia-Romagna

Vigneto San Vito has been producing high quality wines in this ancient viticultural area for almost 50 years. In 2005, Federico Orsi & Carola Orsi Pallavicino took over the tiny cantina, and subsequently converted it to biodynamic farming. “Bianco Perpetuo, Cuvée Novembre 2015” is a non-vintage, bottled to order blend of mostly Pignoletto. The Orsi’s intent is to make wines with a sense of place, with more guidance than intervention. Vines here are not fertilized or irrigated; fermentations are spontaneous with wild yeast, and wines are bottled without filtering or fining and very little SO2. Their goal is to make wines that are fresh and drinkable and that “celebrate the flavors of the region”.

Domaine des Terres Dorées “L’Ancien” 2015, Beaujolais

Jean-Paul Brun’s domaine is located in Charnay, a village in the Southern Beaujolais in an area known as the “Region of Golden Stones”. Brun is the owner and winemaker at this 40-acre family estate and is well known for his Beaujolais, which he makes with minimal intervention, minimal sulfur, and without the use of industrial yeasts, leading to wines that are elegant & delicate, with purity of fruit, and great character and depth. L’Ancien is old-vine Gamay that is earthy & spicy, full of wild red & black fruits.

Domaine des Sauvaire-Reilhe “Mas Sauvaire” Rouge, 2013, Languedoc

The Sauvaire family has been working the same land, in the same buildings, since the mid 1600s. The 25 hectare estate is planted to traditional southern French varieties, on poor, sandy soils, upon which the vines must work extra hard to find nutrients. Today Hervé Sauvaire works the land in the same way his ancestors did: no pesticides or chemicals, and letting the vineyard “work in conjunction with the land around it, to find balance on its own, without mans help”. The only application he uses in the vineyards is a compost made from his grapes. Harvest is by hand. It’s hands-off in the winery as well, with only wild yeast fermentation in steel and cement.

Mas Sauvaire Rouge is a blend of 70% Carignan, 20% Grenache and 10% Syrah, that until very recently, was seen only on Hervé’s table and that of his family, friends, and local restaurants. It’s a very drinkable wine, with pure red fruit, bright acidity, and a long, silky finish.

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

August 5, 2016

TAMI’ is a joint negociant project between Arianna Occhipinti, a young, natural-wine maker (niece of the “O” in COS Wines”) and some friends and neighbors, including her boyfriend, the owner of Tami wine bar in Siracusa. TAMI utilizes high quality fruit from Vittoria; this project allows Ariana to bring more organic wines to market, at prices closer to every day than her other wines.

100% Grillo, a grape used in Marsala, this wine is gorgeously aromatic, with tropical fruit and citrus mingling with ripe stone-fruit. The finish is long, dry and mineral-driven. Have it as an aperitif, with light appetizers, with shellfish and seafood, or risotto.

TAMI’ Nero d’Avola IGT Sicilia Rosso 2014, Italy

This 100% Nero d’Avola is dark and spicy, with black pepper and a touch of earthiness. Grill and swill.

Domaine Olga Raffault Chinon “Les Barnabés” 2014

Olga Raffault took over all duties on this estate from her husband Pierre, after his sudden death in 1947. The mother of two young children at the time, she realized she needed help, and found it in Ernest Zenninger, a German prisoner-of war. Ernest could not fathom the meaning of the war, and soon formed a deep friendship with the Raffault family, whom he considered his protectors. Ernest devoted his life to the vines and making wine, and vowed to instill his knowledge and foster a love of winemaking in the younger Raffaults.

Olga’s son Jean took over from Ernest in the 80s; since Olga’s death half a decade ago, the estate has been run by her granddaughter Sylvie and her husband Eric de la Vigerie. Raffault wines are extremely age-worthy and some of the best examples of Cabernet Franc. They are longtime favorites of discerning restaurants and wineshops.

“Les Barnabés” is made from younger vines planted on sand and gravel, farmed without herbicides or pesticides. They are hand picked and fermented in whole clusters in stainless steel. This wine is fresh and fruity, with raspberry, brambles, blackcurrant and violets. Put a little chill on it and enjoy. It is delicious.

We’ll open up one more wine. TBD.