Tag Archives: real wine

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.

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

July 29, 2016

Giordano Lombardo Gavi di Gavi di San Martino DOCG 2015, Piedmont, Italy

This is a 20 hectare Demeter certified estate that straddles the border between Piedmont and Liguria. The indigenous Cortese vines are grown on volcanic soils of clay and limestone, rich in iron and magnesium. After hand-harvesting, the grapes are pressed whole and left to macerate on their skins for a short time. The wine is bottled after resting on the lees for three to five months. This is a very pretty wine, with a delicate nose and lots of mineral freshness. This wine is so food friendly. Believe us, it’s the most food friendly wine you’ll ever taste! Especially if what you’re eating is lighter fare, like salads, crudo, white fish and shellfish…

Bodegas Mustiguillo Mestizaje Blanco 2014, Valencia, Spain

This wine is mostly Merseguera, a rare, almost lost, Spanish variety that gets little respect. Merseguera has been around for a long time, but it’s not often appreciated for its subtle charms. The Merseguera for this wine, however, was grafted onto 40 year Bobal rootstock, then planted at 2700 feet elevation. The Bobal can’t grow at this altitude, but the Merseguera thrives. Still, for some, the Merseguera is a little too neutral and not worthy of a single-varietal wine of its own – and really, (some people say) isn’t it just coasting on the coattails of the Bobal rootstock? So the winemakers at Mustiguillo did what people do when they want to make something great: they enlisted the support of other grapes that would bolster the Merseguera, that would help this underestimated wine get a place on your table – enter Viognier and Malvasia, adding soft and flowery nuances to the taut and reserved Merseguera. They are better together, and together they are glorious with lobster.

Mestizaje is from organically farmed grapes that are fermented with wild yeast in stainless steel, and left on the lees for a short amount of time. This is a generous in the mouth wine, with live-wire acidity that tiptoes around fleshy tropical fruit, and mingles happily with apricots, honey and flowers. It’s a well-rounded, versatile wine that will work just as well with the lighter fare of spring and summer as it will with the richer fare of fall and winter.

Béatrice & Pascal Lambert “Les Terraces” Chinon 2014

Béatrice & Pascal started making wine together on their property back in 1987. Like many, they were inspired by Nicolas Joly, and by the early 2000s were practicing organic farming and winemaking; by 2005 they were certified biodynamic. They propagate vines through selection massale and interplant with mustard, oats, rapeseed and rye. The Cabernet Franc vines for this Chinon are between 10 and 25 years old and grow on soils of gravel, calcareous clay, limestone, and flint. Grapes are hand-harvested, and fermented in concrete, with wild yeast and no sulfur.

This is a lovely Chinon for under $20. It hits all the right notes for lovers of Loire Cab Franc – bright fruit, vibrant acidity, earthy-herbal-musky nose…with a hint of violets and velvety, soft tannins. It loves a little chill.

Domaine Guillot-Broux Macon-Cruzille 2014, Bourgogne Rouge

The Guillot family has been making wine in Cruzille since 1954; by 1991, their tiny one-hectare estate had expanded under the brothers Ludovic, Patrice & Emmanuel, and became the first vineyard in Burgundy to be certified organic. In 2000, after the death of their father, Emmanuel took over winemaking duties. He is now head of the “CGAB” or Confederation of Organic Growers in Burgundy” and one of the creators of a graphic novel about rediscovering lost vines. The estate is now approximately 16 hectare spread over a number of small vineyards in the Mâconnais villages of Cruzille, Grevilly, Pierreclos and Chardonnay.

The vineyards are planted to Chardonnay, Pinot Noir and Gamay on eastern facing slopes of clay and limestone. The 60-90 year old Gamay, however, is planted on granite. Yields are kept low through high density planting; Emmanuel’s goal is to have as few grapes per vine as possible, to concentrate the flavors of the wine. Current yields are around 30-55 hectoliters per hectare.

This Macon-Cruzille is 100% Gamay from vineyards spread across 3 hectares, fermented in older oak with wild yeast and very little sulfur. Most of the wines here are bottled without fining or filtration. These are graceful, expressive, mineral driven wines. We’re happy to have this one (and a couple others) on our shelves again.

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

July 22, 2016

Folk Machine “White Light” 2015, CA

Folk Machine is part of Kenny Likitprakong’s Hobo Wine Company, which he started in 2002, at the age of 26. He grew up in Healdsburg, spending much time at Domaine St. George, the winery owned by his great-uncle Supasit Mahaguna. From the start, Likitprakong set out to make lower sugar, lower alcohol, higher acid, food friendly wines.

White Light is a blend of 50% Tocai Friulano from Mendocino, 30% Riesling from Santa Lucia Highlands, and 20% Verdelho from Suisan Valley. Everything was picked early and fermented in stainless steel without commercial yeast. The final wine is just 11.9% alcohol; it’s light on its feet, a touch salty, and pleasantly aromatic. Pair it with seafood, salads, light summery meals, and Wilco on the stereo.

Les Tètes, “Tete Rosé” 2015, Touraine, France

Les Tètes is a certified organic producer in Touraine, owned and operated by a small group of friends. They describe their wines like this: Les Tètes is about friendship, and wines you drink with friends. We hand-pick the best grapes and keep the vinification completely natural, every step of the way. Fermentation is with wild yeasts only, which allows the purest expression of each varietal. And our wines contain minimal sulfites, for the best flavor and no headaches!

No headaches for The Heads! Rosé Head is 60% Grolleau and 40% Gamay, from vines that average 25 years, grown on clay and limestone. This is an enticing little wine. Low alcohol, sweet fruit, some funky grolleau/gamay antics. Yum.

Domaine du Mortier “Les Pins” 2014, Bourgueil

Domaine du Mortier is a 9 hectare, certified biodynamic property located in Saint Nicolas de Bourgeuil, owned and operated by brothers Fabien and Cyril Boisard. Here the brothers employ the most traditional method of propagating vines: Selection Massale, a labor intensive and time consuming practice of selecting the best vines in a vineyard and propagating through cuttings. They also promote eco-diversity in their vineyards, by planting diverse crops amongst the vines. With this level of discipline and commitment, they always produce top notch wines.

Les Pins is 100$ Cabernet Franc from one parcel of 60 year old vines, grown on clay and chalk. The grapes are hand harvested, and then the whole bunches go into 50 hectoliter oak vats for a traditional fermentation at low temperature (usually lasts about 20 days). They use the lees from the previous vintage to start the fermentation. The bottom of the tank is lined with boxes so that the fresh grapes are not in contact with any of the juice at the bottom. The wine then stays in tank until it’s bottled with only 15mg per liter of sulfur. Les Pins, like all wines here, is bottled unfiltered and unfined.

Bodegas Lecea “Corazon de Lago” Rioja, 2014

Bodegas Lecea is a multi-generational producer in Rioja, Spain. They have 25 hectares of vines that average 25 years old, but the vines for their Crianza and Reserva wines are at least 50 years old.

Corazon de Lago is hand harvested and then made via carbonic maceration, which is unusual in Rioja, but results in a wine that blends bright, clean and fruity characteristics with darker, earthier and spicier tones.

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

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

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

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

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

Meyer-Näkel Spatburgunder Rosé 2015, Ahr, Germany

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

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

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

Éric Texier “Chat Fou” Cotes du Rhone Rouge 2014

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