May 31, 2019
Gramona “La Cuvee” Gran Reserva Brut Cava 2013, Penedes, Spain
The Gramona family winemaking history goes back to 1816 in Penedes; in 1921 the Gramona name began to appear on bottles of Cava. Today they are one of the few remaining family owned estates, most others have been purchased by large corporations over the last 50 or so years. Jaume Gramona is in charge of viticulture and winemaking. Grapes are sourced from 124 hectares of vineyards that are farmed biodynamically – 60 hectares that the Gramona family owns and 64 hectares of purchased fruit from growers that are practicing biodynamics under the Alianzas por la Terra, an organization created by Gramona to promote biodynamics in the Penedès.
Wines here receive long aging. Almost 90% of Cava in general is aged for just 9 months before release; at Gramona, wines are aged for a minimum of 30 months, and one, Enoteca, is aged for 12-15 years. This 2013 Gran Reserve was aged for 43 months before being disgorged. It’s 70% Xarello, 30% Macabeo bottled with 5 grams of sugar. It’s medium-bodied, lively, with notes of stone fruit, lemon peel, butter, and spices.
Teutonic Foiled Cucumber and Candied Mushroom
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 proprietors Olga and Barnaby Tuttle 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. 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. Teutonic is a member of the DRC (Deep Roots Coalition), a group that promotes “sustainable and terroir-driven viticulture without irrigation”.
2018 Foiled Cucumber, White Wine, Pear Blossom Vineyard, Columbia Gorge
Foiled Cucumber is our gateway wine. Once you try it, you’ll need more of our wines. It’s crisp, light and refreshing and beautifully aromatic, with notes of honeydew melon. What is this white wine? It’s 100% Gewurztraminer! Why “Foiled Cucumber?” Watch Spinal Tap (again).
2018 Candied Mushroom, Willamette Valley
This wine is 100% Riesling from Crow Valley Vineyard. The fruit arrived toward the end of harvest with 100% botrytis (aka Noble Rot). We macerated it on its skins for four days before pressing it off. Then the wine was inoculated with a flor yeast. It’s medium dry in sweetness level and off-the-charts in flavor! We don’t know when we can make something like this again.
Sesti Rosato 2018, Tuscany, Italy
Giuseppe Maria “Giugi” Sesti is a Venetian who studied music, art, and astronomy, the last becoming his profession. He met his wife Sarah in North Wales, and in 1975 moved to Tuscany, where they bought the abandoned ruins of the hamlet and castle of Argiano. They slowly cleared the land and restored the buildings, had four children, and Giugi continued to write books on astronomy and act as vice-director of a local Baroque opera festival. At the same time he spent his spare time in local wine cellars and vineyards, absorbing knowledge wherever he went. In 1991 he planted his own vineyards. In 1999 Giugi and Sarah’s only daughter Elisa joined the estate full time, working in the vineyards and making wine. They work organically and biodynamically, and produce about 5,000 cases annually.
The Sesti Rosato is 100% Sangiovese from Brunello di Montalcino grapes, but picked earlier than grapes destined for Brunello. Think of this like a chillable light red, or a more serious, substantial rosé. It’s dry, a little grippy, with dusty earth aromas, and a bit of cherries and violets. Bright acidity makes it a perfect pair for salty cured meats, olives, and hard cheeses.
Gaspard Cabernet Franc 2017, Loire Valley
Gaspard is a Jenny & François house label. The grapes are sourced from a winemaker in the Loire Valley who makes the wines to their specifications.
This is 100% Cabernet Franc from 25-60 year old vines planted on clay and limestone. Grapes are hand-harvested and destemmed. The juice remains in contact with the skins for 5-6 weeks. Elevage takes place in cement tanks for a gentle introduction of oxygen to soften the wine. The wine is bottled lightly filtered with a small addition of sulfur.
Beer Tasting Saturday, 3-6PM
We’ll pour Whalers Blockstar and Foolproof Mango Vango, along with another summer-friendly brew.