Tag Archives: Tuscany

Wine Tasting in the Shop, 5pm – 8pm

Friday, February 17th

Tonight in the shop we have Gian Lorenzo Ernesto of Picollo Ernesto in Piedmont, and Enrico Pierazzuoli of Tenuta Pierazzuoli/Cantagallo in Montalbano, and also of Tenuta La Farnete in Carmignano, Tuscany. These two winemakers are friends who travel to promote their wines together, and we’re very happy to have them in our shop tonight. Picollo Ernesto is a 3rd generation producer on 8 hectares in Rovereto di Gavi. These high elevation, sunny, southern exposure vineyards are farmed traditionally, without chemicals. The Gavi made here is refreshing, minerally, lightly fruity and sunny like the hillsides.

Enrico Pierazzuoli’s family has owned their 200 hectares of olives, grapes and forest in Montalbano and Carmignano since 1970. The Pierazzuili/Cantagallo property is in Montalbano DOCG, a subzone of Chianti known for a lighter, fruitier, more acid-driven style. The family’s vineyards are located in the southern part of the region, and planted on marl, making the Sangiovese-based wines a bit fuller and softer, but retaining balanced, appetizing acidity.

Tenute la Farnete is in Carmignano, a region in Tuscany that has been considered one of the best for red wine production since the Middle Ages. The vineyards are situated on a series of low-lying hills; as a result, the Sangiovese that makes up the base of the wines is lower in acid and with softer tannins than in Chianti Classico. It’s the only Tuscan DOC to require the inclusion of Cabernet Sauvignon (up to 20%).

We’re looking forward to trying the wines from these two friends tonight. We hope you can join us!

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

July 17, 2015

Vin de Savoie ‘Abymes’, Roger Labbe 2014

Domaine Labbe was founded in 1975 by two brothers who were subsistence farmers (a little bit of everything: milk, cows, beef, hay, wheat and some table grapes and wine not worth drinking). It is a 10 hectare estate located 15km south of Chambéry, a village famous for its Vermouth and cheese. Two cousins, (their children) Alexandra and Jérome, took over the domain from their fathers in 2004.

Abymes is 100% Jacquère, a varietal that grows especially well in the Savoie region of France. The soil is mostly argilo/calcaire with some 2 inch stones – debris from years of avalanches from the Alps. Fermentation is with indigenous yeasts in non-reactive tanks/foudres.

The wine is dry, pure & zesty, full of delicate fruit, chalky minerality, and food-friendly acidity. Perfect as an aperitif or with shellfish.

Hobo Wine Co. “The Folk Machine” Tocai Friuliano 2014

Kenny Likitprakong started Hobo Wine Company 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. Kenny’s father Somchai was also involved at the winery, having been summoned there by Mahaguna while studying in NY.

Likitprakong sells his wines under three labels: Banyan Wines, Hobo and Folk Machine, all of them under the umbrella of the Hobo Wine Co. He doesn’t own any vines, instead he gets fruit from top sources, although he does farm about an acre of Branham Estate Rockpile Vineyard Zinfandel.

From the start, Likitprakong intended to make lower sugar, lower alcohol, higher acid, more food friendly wiines than what was being produced in California at the time. In 2008, Gary Branham said that Likitprakong was “already doing more avant-garde things than most people do in their whole careers.” He’s still doing it.

Phillipe Tessier Cheverny Rose 2014

Phillipe Tessier took over this domaine in 1981, 20 years after it was founded by his father Roger. The 23 hectare estate is in the heart of Cheverny and Cour Cheverny AOCs. They have been certified organic since 1998.

This rosé is 70% Pinot Noir, 30% Gamay. The grapes are harvested by hand, then fermented with whild yeast and bottled unfiltered and unfined. Wild strawberries, fresh herbs, tangy acidity and a long finish make this a go-to rosé.

Paterna il Rosso 2013

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

Il Rosso is a blend of 75% Sangiovese and 25% Canaiolo, fermented outdoors in cement tanks, without temperature control. This is a lively wine, with lots of cherry, red fruit, and zesty, food friendly acidity.