Spring Break Vibes $21
Osmote
the place
Finger Lakes, NY
the grapes
Chardonnay
the process
Aged in stainless steel. Coming from the great Patrician Verona Vineyard on the west shore of Cayuga Lake.
the price
Bottle: $23 | Glass: $10
Ovum Big Salt
the place
Willamette Valley, Oregon
the grapes
Gewurztraminer (35%), Pinot Blanc (11%), Early Muscat (9%), Riesling (6%)
the process
“Big Salt is a co-fermentation rather than a blend – meaning we allow mother nature to create complexity rather than attempting to blend the wine after the fact. Starting in mid Sept, we pick Gewurz that is then soaked on the skins then pressed to tank. As that juice begins to ferment, we incorporate Early Muscat, followed by Riesling, then an additional pick of Gewurz, followed by Pinot Blanc and Riesling. Big Salt is the culmination of the myriad of climates Oregon vineyards have to offer in each vintage.”
the price
Bottle: $21 | Glass: $9
Rogue Vine Pipeño Blanco
the place
Itata, Chile
the grapes
50% Semillon, 45% Chasselas, and 5% Moscatel
the process
Average age of vines: Over 60 years 18 day ferment in concrete and old barrel This white wine hails from a small vineyard in Guarilihue, Itata that was planted from 1930-1950. This coastal vineyard sits on decomposed granite and is organically farmed by hand and horse. The wine is fermented naturally in concrete globes
the price
Bottle: $23 | Glass: $10
Broc Cellars Love Rosé
the place
Mendocino County, California
the grapes
97% Valdiguié | 2% Zinfandel | 1 % Trousseau
the process
“We foot stomped all the fruit and left it on the skins for 12 hours. Then it was pressed into stainless steel tank where all three varieties fermented together for just over 14 days. The result is a 100% finished wine. This means it fermented until it went dry using only native yeasts and went through spontaneous malolactic fermentation. Each variety brings a unique quality to the wine - spice comes from the Zinfandel, acidity from the Valdiguié and texture from the Trousseau.”
the price
Bottle: $29 | Glass: $13