Tag Archives: real wine

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.

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

July 1, 2016

Oyster River Villager White, ME

Oyster River is a nearly 100% self-sustaining farm in Warren, Maine, with a very hands-off approach to winemaking. Fermentation is spontaneous with native yeast, and lasts a long time in their cold winery; they only heat with wood from their farm, and they keep it chilly! Sparkling wines and ciders are unsulphured and bottled unfiltered.

Villager White is a 50/50 blend of Serval Blanc and Cayuga, sourced from Serenity Vineyard in the Seneca Lake region of NY. This is a German-influenced easy sipper, that’s off-dry with refreshing acidity.

Weingut Schnaitmann Evoe Rosé 2015, Württemberg, Germany

Weingut Schnaitmann has been in the same family for over 600 years; Rainer Schnaitmann began making wine here in 1997. In 2007 he was chosen as newcomer of the year by Gault-Millau/German Wine Guide and then the estate won the European Pinot Cup two years in a row, a feat no one achieved before or since. Weingut Schnaitmann is farmed organically (certified since 2014) and fermentations are 90% with wild yeast. The 25 hectares of vineyards are planted to 25% Riesling, 25% Lemberger, 20% Pinot Noir, 8% Sauvignon Blanc, 6% Pinot Gris and 16% other (which includes some Pinot Meunier) on soils of gypsum, marl and red sandstone.

Evoe Rosé is mostly Pinot Noir with most likely some Pinot Meunier and Lemberger (aka: Blaufrankisch). It’s deliciously spicy and floral, a little bit of orange and pomegranate mingle nicely with grapefruit, wildflowers and fresh herbs. Don’t drink it too cold or you’ll miss the gentle nuances…

Viña Maitia “Aúpa” Pipeño, Chile

Viña Maitia is a little gem in Chile’s southern Maule Valley. It’s owned and operated by husband and wife David Marcel (vigneron) and Loreta Garau (enologist). David hails from Irouleguy in French Basque country; he met Loreta in Chile, and together they are putting Chile’s traditional (if not indigenous) grapes back on the map, so to speak. Their 10 hectare estate is made up of old vines (at least 120 years old, some older than 150 years) that are farmed without intervention. The focus is on Pais, Carignane, and Malbec. Pais (aka: Listan Negro or Criolla Grande that originated in the Canary Islands) is the mission grape that was brought over by the Spanish in the 1500s. It’s mostly associated with Chilean jug wines that were enjoyed by campesinos (peasant farmers), but David and Loreta saw its potential to be a true “wine of place” and were intrigued with how expressive it could be when made from old, low-yielding vines. Though David prefers the term “ancestral” to “natural”, his wines are just grapes, made with no additives and little to no sulphur.

Aupa Pipeño is 70% Pais and 30% Carignane. The Carignane is whole cluster fermented and the wine is lightly filtered before bottling. If this is anything like what the campesinos were drinking back in the day, then pass the jug! It’s fruity and floral, with a little bit of clove and fresh herbs, a touch of brambles, and the slightest whisper of tannins…drink it with a slight chill, and drink it all summer long.

Veronica Ortega “Quite” Bierzo 2014, Spain

Veronica Ortega grew up in Cadiz, a little coastal town in the Sherry producing region of Jerez. She doesn’t come from a wine making family, but took an interest in wine early on; she first began dipping her toes into winemaking in Priorat, where she worked alongside Alvro Palacios and Daphne Glorian. She then made her way to Burn Cottage in Central Otago, Niepport in the Douro, and then to France, where she learned from greats like Domaine Combier in Croze-Hermitage, and Comte Armand and Domaine Romanée Conti in Burgundy. That’s not a bad resumé.

When she returned to Spain she worked for many years alongside Raul Perez in Bierzo, and in Bierzo she has remained. Here she organically farms 5 hectares of 80 year old (mostly) Mencia vines planted on calcareous clay and granitic sand. The climate in Bierzo straddles cool maritime Galicia and hot Central Spain. These conditions are perfect for producing Mencia that expresses the qualities of fine Pinot Noir and Syrah; in the right hands the grape produces wines that are reflective of the terroir, that are refreshing and bright, savory and complex.

Like all wines here, Quite is made from hand harvested grapes. It’s about 30-50% whole cluster fermented via spontaneous fermentation with wild yeast, in large oak vats. It spends about 4 months in 2nd and 3rd fill French oak. Quite is a delicate, floral, silky and elegant.

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

June 3, 2016

Le Colture Rosé Vinho Spumante Brut

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

Domaine de la Fruitiere Vignes Blanches 2014

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

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

Berger Gruner Veltliner 2015, Kremstal, Austria

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

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

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

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

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

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

May 27, 2016

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

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

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

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

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

Pépière 2014 Muscadet Sèvre et Maine Clos des Briords

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

Cuilleron 2015 VdP Collines Rhodaniennes Rosé Sybel

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

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

Forlorn Hope 2014 Mataro, Rorick Vineyard, 

Calaveras County, CA

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

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

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

Raw Wine 2016
RAW WINE AT THE STEEL YARD 2016

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