Tag Archives: Shiba Wichern

Friday Wine Tasting in the Shop, 5-8PM

April 20, 2018

Domaine Zafeirakis Malagousia 2016, Tyrnavos, Greece

The Zafeirakis family has been involved with viticulture in Tyrnavos in eastern-central Greece for more than 100 years. Christos Zafeirakis is the fourth generation to continue the family tradition; he got his degree in oenology in Athens in 2000, and then went on to get his master’s from the University of Milan in 2004. Soon after he returned to Greece and continued to make high quality wines from organically farmed vineyards, the same way his father had done. He made the first wines from his private vineyards in 2005.

Malagousia is a white grape rediscovered by oenologist and winemaker Evangelos Gerovassiliou. It yields highly aromatic, full-bodied wines throughout many regions in Greece. This is an elegant wine that evokes flowers and honeysuckle.

Partida Creus SP 2016, Penedes, Spain

Massimo Marchiori and Antonella Gerosa are the couple behind Partida Creus. Originally from Piedmont, the two (who are both architects) moved from Italy to Barcelona because of that city’s rich architecture. In 2000 they sought out a slower and more bucolic lifestyle, so they moved once again, this time to Massís de Bonastre in the Baix Penedés. They started farming, and when they found it difficult to find wines made in a lighter, minimalist style, they began recovering forgotten old vines of local, low-yielding, grape varieties, many of which had been  disqualified or never allowed into the D.O. Partida Creus farms organically, of course, and adds nothing in the cellar, it’s all native yeast fermentation, natural acidity and no sulfur. The wines are fresh and refreshing, with lots of acidity, low alcohol, terroir-driven minerality, and sometimes sherried-nutty-gamey undertones.

SP (lovingly called “Sub Par” on the label) is Subirat Parent, an old, nearly extinct clone of Malvasia that is supposedly native to Penedes, and also known as Alarije in Extremadura, and as Malvasia Riojana in Rioja. The wine is a clear, yellow-green that turns golden with age and tends toward expressions of orange peel, lemon, and floral/tropical aromatics. Fermented spontaneously in steel with native yeast and aged for 6 months in stainless-steel, then bottled unfiltered without any added sulfites.

Shiba Wichern 2015 Rosé of Pinot Noir, Willamette, OR

Akiko Shiba is a young Japanese winemaker who trained in Germany, and is now making gorgeous, minimal-intervention wine in Oregon with her husband Christian Wichern. She originally wanted to be a journalist and report on the world of alcoholic beverages; when she got out of college she worked as an editor for about two years at a culinary magazine called “Ou-sama no Kitchen” (The King’s Kitchen). At the same time that the magazine folded, Christian got a job in Germany, so they moved there together. She ended up working at a bar and getting very immersed in German beer. She began studying beer, but chance and circumstance led her to oenology school; the rest, as they say, is history.

This 2015 Rosé is not an old vintage, the wine is released late and is meant to be enjoyed for at least a few years or more afterward. After primary and malolactic fermentation, it rests on the lees in stainless steel for 8 months. According to the producers notes, “the goal of this extended time sur lies was greater complexity, body and depth, while retaining freshness. The result is a wine with a complex nose combining rich floral, salty and savory tones and a mouthfeel that is tart, bold and at the same time buttery smooth. This wine will refresh in the summer with BBQ and grilled foods, but it will also pair well with spicy Asian food and continue to all the way through Thanksgiving and Christmas with roasted turkey and ham.” All of this is true, but we’d like to add that this rosé smells and tastes like still Champagne, in the best way possible. It’s leesy, yeasty, slightly sherried on the finish…when the wine is just opened it has a touch of funky, tart acidity, but that blows off and rounds out, and reveals its elegant, evolving character.

G D Vajra, Claret JC Nebbiolo 2016, Langhe, Italy

G.D. Vajra was officially established in 1972 (named after Aldo’s father, Giuseppe Domenico) but the family roots in the region go back over two centuries. Aldo Vajra has been making wine here since the late 60s. Today the estate is close to 60 hectares, 10 of which are planted to Nebbiolo for Barolo production. Farming is organic, grapes are hand-harvested, and aging is done in traditional Slavonian casks. Aldo and Milena’s children Giuseppe, Francesca, and Isidoro are now carrying on the family business and traditions.

This is not your grandfather’s Nebbiolo, it’s your great, great, great, great(?) grandfather’s Nebbiolo. Giuseppe is producing it in the Metodo Ancestrale style that harks back to Thomas Jefferson’s time but slipped out of fashion in the 1950s: fermentation starts in the tank on the skins and finishes in the bottle, creating a slightly off-dry, lightly sparkling wine (the fizz might subside before the bottle is finished). Serve with a slight chill, and this wine will pair perfectly with warm spring and summer days that surely *SURELY* will become a reality. What is even going on anymore? But we’re fans of not waiting for the weather for anything, so toss back this spicy, floral, ripe, ruby-colored throwback with pizza, pasta, salumi, olives, cheese, etc…it’s glou glou.

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

Friday Nov. 17, 2017

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

Same time, 3PM-6PM!

And here is today’s line up~

Hugues Godmé, Reserve 1er Cru Brut (NV)

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

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

Alberto Nanclares Rías Baixas Dandelion Albariño 2016

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

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

Domaine les Capreoles, Regnie Chamodère 2016

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

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

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

Shiba-Wichern Willamette Cuvée Pinot Noir 2014

Akiko Shiba is a young Japanese winemaker who trained in Germany, and is now making gorgeous wine in Oregon. She was originally wanted to be a journalist and report on the world of alcohol; when she got out of college she worked as an editor for about two years at a culinary magazine called “Ou-sama no Kitchen” (The King’s Kitchen). At the same time that the magazine folded, Akiko’s husband got a job in Germany, so she moved their with him. She ended up working at a bar and getting very immersed in German beer. She began studying beer, but chance and circumstance led her to oenology school; the rest, as they say, is history.

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

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

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

Adega Eloi Lorenzo, Ribeiro Blanco Villa Paz (2015)

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