Friday Wine Tasting in the Shop, 5-8PM

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”. 

Producer notes: 

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. 

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

Muscadet, Seafoam, Champagne, Beaujolais…

May 17, 2019

Jean Pascal Aubron “Cuvée Elegance Muscadet 2016

Since 1843, Jean Pascal Aubron’s family has been tending their vineyards around the town of Vallet, outside of Nantes, near the Atlantic Coast. They own 11 hectares (about 27.19 acres) of the acclaimed Grand Fief de l’Audigère, a lieux-dit which sits on gabbro (volcanic rock) deposits, allowing the full expression of the Melon de Bourgogne grape while maintaining its legendary acidity. This results in a beautiful, rich, leesy, stony, salty Muscadet de Sèvre et Maine sur Lie.

Seafoam White Wine 2017, Columbia Gorge, Oregon

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”. 

Producer note: This is our attempt to Muscadet from Pinot Noir! This vintage our Seafoam is a bit darker, looks like a vin gris. It’s a dry, crisp wine that begs for oysters and other seafood dishes. The vineyard we used this year is Pear Blossom Vineyard located in the Columbia Gorge.

Champagne Yves Ruffin Extra Brut NV

Notes from the importer: Champagne Yves Ruffin is a tiny producer located to the northeast of Epernay, in a small town called Avenay Val d’Or, part of the Marne Valley. Their tiny holdings (2.72 hectares, or 6.72 acres) are planted 40% to Pinot Noir and 60% to Chardonnay. The densely-planted vines (7500 vines/hectare, or 1.1m x 1.1m plantings) have been certified Organic since 1971, one of the oldest domaines to do so.  In addition, all their holdings are rated Premier Cru.  Everything is done by hand, from the harvesting to the winemaking.  Grapes are pressed using a traditional vertical Coquard press, and fermentation takes place in old acacia and oak barrels.  At bottling, the wine is unfined and slightly filtered.

The house is currently run by Sylvie Ruffin, widow to Thierry, who passed in 2008.  With the help of friends and family, she has kept traditions alive and maintained the quality of the domaine’s wines.

Extra-Brut is 20% Pinot Noir and 80% Chardonnay, has a slight dosage of 2 grams, and is a blend of the 2008, 2009 and 2010 vintages.  Light yet crisp and with a beautiful mouthfeel, it’s a gorgeous bottle of bubbly.

Laurence et Rémi Dufaitre ‘Prémices’ Beaujolais 2018

Rémi and his wife Laurence began purchasing vines around Brouilly and Cote de Brouilly in the early/mid 2000s. By 2006 they were farming organically and harvesting their first vintage. They began by selling the grapes to the local co-op, while waiting for the indigenous yeast population to be healthy and active enough to make their own wine. The first vintage under the Dufaitre name was 2010. Jean Foillard, of the original Beaujolais Gang of Four, tasted Rémi’s wines and immediately recognized his winemaking talent. He took him under his wing and introduced him to movers and shakers in the Parisian natural wine scene, where the wines gained a cult following, and are now staples on hip restaurant lists. 

From the importers website: Rémi makes wines in a classic carbonic style, using whole bunches, which are carefully sorted to avoid broken grapes or rot. He adds some carbon dioxide gas to protect the grapes at the beginning of fermentation, and does not use any temperature control. He avoids foot stomping the grapes unless he sees some volatility starting to creep in. His goal is to have as little juice in the tank as possible. He also performs routine analysis to see how the yeast is performing and whether or not there is any volatility. Remi makes all his wines with the same method, thus we can really see and taste the differences between the sites, with minor differences in the elevage of each cuvée. He tastes each cuvée before bottling, and may decide to add between zero and 2 mg of sulfur, depending on how stabile he judges the wine to be.

The Prémices is a parcel of Beaujolais-Villages vines and the grapes are fermented and aged in concrete tanks, with a very short maceration. This is an easy drinking light style of wine. The flower bud on the label represents that this wine is the first flowery taste of the new vintage. It’s easy drinking and lighter than the Brouilly and Cotes de Brouilly, but it is anything but a simple wine. The lightness and elegance of this wine is balanced with a healthy dose of minerality and complexity that make this one for serious gamay drinkers.