Tag Archives: small production

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

Sept. 9th, 2016

teutonic-rieslingTeutonic Crow Valley Vineyard Riesling 2015, Willamette Valley, OR

Last week we tasted Teutonic Jazz Odyssey, a fun, off-dry blend perfect for hot days and spicy food. Tonight we’re tasting this more serious single vineyard Riesling. Just about all of Teutonic’s wines are single vineyard (with the exception of maybe one). They are all dry farmed and made in a precise, Germanic style. Total production is extremely low (only 500 cases) so we are ever so grateful to have such an assortment on our shelves – this is another producer that we tried to get into RI for a few years, so it’s extra special that there’s finally a little bit to share.

Read more about them here.

Crow Valley is a high elevation vineyard in the foothills of the Willamette Valley coastal mountain range. It’s old vines planted at high elevation, where the cold growing conditions allow for a long hang time. This is the Teutonic MO; old vines, cold climate, high elevation, dry farmed, old wood and wild yeast. If that sounds familiar, it’s because it’s very similar to Mosel winemaking, from whence they draw their inspiration (and they also import wine from Mosel and make wine in Mosel, so the love affair is deep and real!). Teutonic is also a member of the DRC (Deep Roots Coalition), a group that promotes “sustainable and terroir-driven viticulture without irrigation”.

This Riesling shows pure, precise, no-holds-barred, spot on balanced winemaking. The character of the terroir shines through in all the Teutonic wines; do yourself a favor and grab a bottle before they’re all gone!

Cerro La Barca Vegas Altas Eva de los Santos, 2015, Ribera del Guadiana, Spain

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

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

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

cintreLaurent Herlin “Cintré” Sparkling Rosé of Cabernet Franc

Laurent Herlin worked as a computer engineer for 12 years before dropping that career in 2008 and dedicating himself to wine. After taking classes in Beaune and working at various domaines, he purchased 5 hectares in Bourgueil, which he farms biodynamically.

To ensure quality, the grapes are sorted twice; first in the vineyard, and then on the sorting table. Harvest is manual, fermentations are with indigenous yeast, in steel or cask. As a dedicated environmentalist, Laurent only uses recycled glass in his production.

Laurent’s wines are said to “exude happiness” and after tasting Tsoin Tsoin, and now Cintré, we can definitively say that that statement is not hyperbole. Cintré is 100% Cabernet Franc from 25 year old vines and it is a mouthful of fizzy joy. It’s also classic Loire Valley cab franc: violets, raspberries, and pencil shavings dance around luscious strawberry notes and are neatly wrapped up in a long, long finish with just the slightest touch of gamey goodness.

Domaine Jérôme Jouret “Pas a Pas” 2015, Ardèche

Domaine Jérôme Jouret is a 12 hectare, relatively new, family winery in the southern Ardèche, a region on the right bank of the Rhône river, between the northern and southern Rhône valley. Burgundian Louis Latour was a pioneer here, most notably with his Grande Ardéche Chardonnay. Jérome Jouret works minimally, by hand, with extremely low yields and little to nu sulfur. The ancient, organic vines here are planted on steep and stony slopes. The high elevation and cool climate means that the grapes have a longer hang time, which leads to heady aromatics and purity of fruit.

Pas a Pas is a blend of 65% Carignan, 15% Alicante, 20% Grenache from 35 to 55 year old vines planted on clay and limestone. It’s fermented in stainless steel and bottled without filtration. This is a lovely wine, with fresh fruit and brambly notes. Lower alcohol and lively acidity means this one takes a chill quite nicely.

Read this week’s newsletter here. 

Final Farmer-Fizz Tasting Tonight, 5PM-8PM-In the Shop!

champagne and roses

The Fizz is finished. Long live the Fizz!

Ok, there’s nothing more we can say. We’ve set them up, you’ve knocked them down, and now we’re doing it one more time before we put a cork in it, so to speak: Tonight is the FINAL FARMER-FIZZ FRIDAY of 2013. We hope you can join us! Then be sure to visit us again tomorrow for our Thanksgiving wine and beer tastings.

And speaking of thanks, thank you to everyone who reads this longwinded newsletter, to everyone who shops at our dusty little store, and to everyone who has ventured out and made our Fridays extra special this month – may the Fizz be with you!

Dosnon-Lepage Blanc de Noirs “Récolte Noire” 
Aube Valley, 100% Pinot Noir (own 2 hectares, farm 4 additional leased hectares)


Located less than an hour north of Chablis, the Aube valley has more in common with northern Burgundy than with the rest of Champagne, including the soils, which are Kimmeridgian (limestone and fossilized oyster shells). Simon-Charles and Davy are intent on showcasing the Aube and the sometimes overlooked wines of the region. Their Chardonnay and Pinot Noir based champagnes are rich and mineral-laden. Fermented entirely in former Puligny-Montrachet barrels, the wines are elegantly focused with delicate fruit, but there’s a savory quality, an earthy intensity (mushrooms perhaps?) that really sets these wines apart from the pack. These wines are unfiltered and unfined, with very low dosage, which intensifies the mineral characteristics.

Thierry Triolet Grand Reserve Brut NV
Cotes de Sezanne, 10 hectares
planted primarily to Chardonnay


The Triolets are one of a growing number of families who’ve recently begun estate bottling their champagne. They own 10 hectares in & around the village of Bethon in the Cotes de Sezanne. Their vineyards are farmed with minimal intervention & are planted almost entirely to Chardonnay; only wild yeasts are used in the production. The Grande Reserve is made entirely from Chardonnay and stays an average of 3 years “sur lie” before disgorgement. Dosage is 11 grams. This is a staff favorite, a rich, satisfying champagne – it’s utterly balanced, clean, refreshing & pure.

Guy Larmandier Cramant Grand Cru Blanc de Blanc
9 hectares, 7500 annual case production

From the Rosenthal website: The cellars of Champagne Guy Larmandier are located in the village of Vertus at the southern base of the Cote des Blancs. This estate owns 9 hectares of vineyards, all located within the Cote des Blancs and distributed amongst the Grand Cru rated villages of Chouilly and Cramant and the 1er Cru rated vineyards of Vertus and Cuis.

Guy Larmandier established this domaine which, following his death, is now supervised by his wife, Colette, and their two children, Francois and Marie-Helene. Harvest is conducted manually, the Champagnes are aged a minimum of 36 months on the lees and the Champagnes destined for the US market are disgorged on order and receive a minimal dosage so as to emphasize the purity and finesse of this special terroir.

Made exclusively from Chardonnay grown on the Grand Cru rated slopes of the village of Cramant; aged for a minimum of 36 months, this Champagne is a blend of two successive vintages; it expresses the exceptional finesse and delicacy as well as the piercing chalk-like minerality and high-toned aromatics of this remarkable Grand Cru.

Perseval-Farge Brut NV “Terre de Sables”
Montagne de Reims
4 hectares/calcereous-clay & sandy-clay soil
Planted to: 50& PN/35% CH/15% Pinot Meunier
Small plot of Arbanne, Petit Meslier and Fromentot (Pinot Gris)

From the Wine Traditions website: Champagne Perseval-Farge is a 4 hectare estate in the 1er Cru village of Chamery which is in the heart of the Montagne de Reims. The Perseval family traces its roots back to the early 18th century in the village and today it is Benoist and Isabelle Perseval who carry on the tradition. Benoist farms sustainably, what he calls “viticulture integrée” with the commitment of taking care of the land for future generations. Atypical of Champagne, the Perseval’s four hectares are largely in one single parcel with the greater portion being on the mid to upper slope with calcereous-clay soils and the smaller part on the lower slopes with sandy-clay soils. Besides his commitment to sustainability in the vineyard, Benoist has worked to decrease the use of sulfur in his winemaking and at 26 to 35g per liter, his dose level is below 50% of the norm.

The Terre de Sables is a blend of one third each Pinot Noir, Chardonnay and Pinot Meunier. It is also a blend of vintages, with the base of 50% coming from 2006 and the rest a blend of 2007, 2004 and 2001. The cuvée is made from grapes grown on the domain’s sandiest soils and is sharply marked by it, with notes of marine minerals being supported by bright acidity. The Champagne is held “sur lattes” for four years before disgorgement and finished with a dosage of 7g/L.

When we tasted this wine at the seminar in NY, we were blown away by it’s multi-faceted personality. It’s a cool champagne with a whole lot going on, from high-toned fruit and flowers to spicy low-tones of sandalwood and other yet-to-be identified foresty notes. And salt! The salty finish takes you by surprise, but it’s there and it sort of cried out for oysters. Mmmmm….oysters…

Read the entire newsletter here.