UNDERGROUND WINE SOCIETY: October

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The Explorer/Aficionado

White/Orange/Rosé

Avinyó Cava

Grapes: 60% Macabeo / 25% Xarel-lo / 15% Parellada

Region: Penedès, Spain

Food Pairing: Orecchiette Pasta with Walnut Parsley Pesto, Fried Chicken, Jewelled Rice

Wine Notes: After a night-time grape harvest to avoid oxidation and for optimal temperature, the grapes are pressed very gently in a pneumatic press. The base wine then ferments in temperature-controlled stainless steel between 14°C and 16°C. After cold stabilization, the wine begins its secondary fermentation in bottle with the addition of yeasts and sugar in March. It is then aged 18 months to 24 months on the lees before being disgorged on demand. Unfiltered.

About the Winery: Avinyó Cava is a premier, hand-made, artisanal sparkling wine house…which stands in stark contrast to the status quo of the industrial Cava machine. It begins with their location in the Catalan countryside in the remote village of Avinyonet del Penedès, where the Esteve family traces their history to 1597 with the building of their Masia (Catalan farmhouse) named “Can Fontanals”, the traditional family home. Their spirit of innovation and respect for traditions, driven by an undercurrent of constant self-improvement and a relentless drive for quality, are the defining characteristics that set Avinyó Cava apart from others. “Del most flor, amb la dedicació i el rigor de l’obra artesanal ben feta.” This Catalan saying graces the label of every Avinyó bottle and translates as “starting with the best part of the harvest, and exerting the dedication and rigor of a well-crafted work.” 

Domaine des Tourelles “Bekka Blanc”

Grapes:  65% Viognier, 20% Chardonnay, 10% Obeidi, and 5% Muscatd’Alexandrie

Region: Bekka Valley, Lebanon

Food Pairing: Enjoy with a variety of Mediterranean nibbles from Lebanese Mezze to Spanish tapas.

Wine Notes: comes from younger vines planted on gravelly clay-limestone soils. Despite the heat of the day, the nights in the Bekaa Valley are quite cool ensuring that the Viognier keeps a level of freshness one doesn’t expect from latitudes this far south. Fermented and aged in tank, this fresh wine captures the spirit of the Mediterranean that can be found in their aromatic white wines from Barcelona to Bekaa.

About the Winery: Founded in 1868 by French ex-pat François-Eugène Brun, Domaine des Tourelles on the western edge of the Bekaa valley has changed little since its founding. The low-slung buildings topped with red clay tiles have an ageless feel, and behind the cellar doors, you will discover a working museum of 19th-century winemaking technology. The cement tanks used for fermentation and blending are original to the property and have a patina from nearly a century and a half of continual use. An ancient basket press sits in a corner as a reminder of a time when a vigneron was also a carpenter, welder, and machinist, as well as a farmer and artisan. That the estate survived the 20th century without having been completely remodeled and modernized is an absolute miracle, so when vignerons in France and Spain talk about returning to their roots, Domaine des Tourelles has the advantage of never having departed from them. This would all be academic were it not for the passion and vision of winemaker Faouzi Issa. While the estates in France, where he worked as a student, were actively researching and experimenting with incorporating traditional winemaking practices back into their “technical” wines, Faouzi knew he would return to a place that never forgot them. It also gave him the confidence to take what his family had preserved in Bekaa and bring it to the wider world.

Domaine de la Pépière Muscadet Sèvre-et-Maine Sur Lie "Briords-Cuvée Vieilles Vignes"

Grapes: 100% Melon de Bourgogne

Region: Muscadet, France

Food Pairing: The Briords cuvée is expressed by a great tension, a nice liveliness and lemony notes. Served decanted at 12-14°C, it goes perfectly with raw shellfish, goat cheese,….

Wine Notes: Briords is a 3-hectare lieu-dit in the cru of Château Thébaud. These vines are the estate's oldest plot, planted from massale selection 60-70 years ago. The sandy clay soils are rich in granite de Thébaud, a type differing from granite de Clisson in in its higher feldspar and clay content; it is cooler, holds water well and ripens the fruit more slowly. The farming is certified-biodynamic and the vineyard work including harvest is manual. As for the all Pepière wines, the fruit is direct-pressed and the juice settled naturally for 12 hours. It is then fermented in stainless steel tanks with natural yeasts; the wine is aged on its lees in large, underground, glass-lined cement tanks for 7 to 8 months.

About the Winery: On the doorstep of Brittany, Domaine de la Pépière is located in the village of Maisdon sur Sèvre. On the doorstep of Brittany, Domaine de la Pépière dwells in the village of Maisdon sur Sèvre. Its history as a winery dates from 1984 when Marc, a boy from the hamlet of La Pépière, created the domain. La Pépière comes from the old French word “pépie” which means thirst. If you have a walk through the vines overlooking the hamlet, you’ll understand better where the name comes from.

Domaine de la Pépière “Merci” 

Grapes: 100% Melon de Bourgogne

Region: Muscadet, France

Food Pairing: Served between 12 & 14°C, this floral and fresh wine is perfect as an aperitif or with a meal. It’s an excellent accompaniment to shells and crustaceans.

Wine Notes: The cuvée “MERCI” is a transient cuvée made only with the vintage 2020 following the frost of Spring 2021. This cuvée comes from the blend of two wines selected from two winegrower friends. The grapes were harvested at a beautiful ripening stage and pressed rapidly. After the must settling, the juice fermented in underground tanks for one to two months. Then, the wines continued maturing on their fermentation lees until December, before being blended and bottled.

About the Winery: On the doorstep of Brittany, Domaine de la Pépière is located in the village of Maisdon sur Sèvre. On the doorstep of Brittany, Domaine de la Pépière dwells in the village of Maisdon sur Sèvre. Its history as a winery dates from 1984 when Marc, a boy from the hamlet of La Pépière, created the domain. La Pépière comes from the old French word “pépie” which means thirst. If you have a walk through the vines overlooking the hamlet, you’ll understand better where the name comes from…

Gulheim Durand “Charisse”

Grapes: Picpoul de Pinet Blanc  

Region: Pinet, France

Food Pairing: Grilled Chicken, Pad Thai, Oysters

Wine Notes: Fermented In stainless steel. Unoaked. 

About the Winery: The Allies family has grown vines for several generations in Pomerols, along the northern edge of the Bassin de Thau. This large inland sea, on the southern part of the Pinet appellation, has a microclimate significantly influenced by cooling sea breezes, which accounts for the particular expression of freshness in these whites. The soils are composed of clay and limestone

Skull Wines Sparkling

Grapes: 25% Pinot Gris, 25% Sauvignon Blanc, 25% Vermentino, 25% Verdelho 

Region: Sebastopol, California

Food Pairing: Fried Calamari, Fritto Misto, Bacon Cheeseburger

Wine Notes:  All fruit sourced from organic vineyards in Lodi and San Benito (Verdelho). Each variety is fermented separately with natural yeasts in a mix of stainless steel and neutral barrels before blending. Matured for 5 months in neutral oak and force carbonated at bottling.

About the Winery: Patrick Cappiello got his start in restaurants, his wine career began in 2002 as a Sommelier at Tribeca Grill. As time progressed his roles changed to Wine Director and restaurant owner over the next 15 years. Through connections with countless winemakers and after meeting his current business partner Pax Mahle, the transition to Winemaker was a natural progression for Cappiello. He still serves as Wine Director of Walnut Street Café in Philadelphia. He is Food & Wine host for Playboy and founding member of Winemakers & Sommeliers for California Wildfire Relief. His 30 years of experience in the restaurant industry, and Sommelier career has given him access to four of the worlds greatest wine cellars. All have been recipients of Wine Spectators "Grand Award"; TriBeCa Grill, Veritas, GILT, and Pearl & Ash. Mr. Cappiello was named "Sommelier of the Year 2014" by Food & Wine Magazine, "Wine Person of the Year 2014" by Imbibe Magazine, and "Sommelier of the Year 2015" by Eater National.

Eberle Côtes-du-Rôbles Blanc

Grapes: 65% Roussanne, 20% Grenache Blanc, 15% Viognier

Region: Paso Robles, California

Food Pairing: Excellent pairing partner with seafood such as grilled snapper and scallops. Try with fish tacos or calamari. This wine also pairs well with crispy wontons stuffed with cheese or pear, goat cheese flat bread drizzled with honey.

Wine Notes: Aged in neutral French Oak barrels for 6 months. The lees are stirred in twice a week for 4 months.

About the Winery: Gary Eberle, a native of Pittsburg, Pennsylvania, started his college career in 1962 at Pennsylvania State University, where he balanced between being a defensive tackle for the Penn State Nittany Lions and an undergraduate biology student. After graduating with a Bachelor of Science in Biology, he then attended Louisiana State University (LSU) for graduate work in cellular genetics. His success earned him a National Science Fellowship to Charity Hospital in New Orleans, Louisiana, where one of his professors introduced him to the decadent world of food and wine.After tasting first and second growth Bordeaux from his professor’s cellar, Eberle quickly took a keen interest in Cabernet Sauvignon. It was then he began envisioning the creation of an American wine that would rival those of Bordeaux. He soon found himself on his way to California where he enrolled in the Enology Doctorate Program at the University of California Davis. Eberle Winery was not Gary Eberle’s first wine venture when he arrived in Paso Robles, California. After finishing his coursework for a Ph.D. in Enology and Viticulture at U.C. Davis, Eberle moved to Paso Robles and began his career by co-founding the Estrella River Winery in 1973. After several successful years as the winemaker, Eberle refocused his attention and desire to produce premium, small production wine. Moving only a few miles down highway 46, Eberle soon started his own prestigious label which debuted officially with the release of Eberle’s flagship wine, the 1979 Cabernet Sauvignon.

Rogue Vine Pipeño Blanco

Grapes: 50% Semillon, 45% Chasselas, 5% Moscatel

Region: Itata, Chile

Food Pairing: Salt and pepper squid, Young goats’ cheese or salads with goats' cheese, Pasta Primavera. 

Wine Notes: Native Yeast Fermentation. 8 months Élevage in Concrete Spheres and old Barrique. Unfiltered and Unfined. 18 day ferment in concrete and old barrel

About the Winery: Leo Erazo and Justin Decker started Rogue Vine in 2011 in a one-car garage in Concepcion, Chile. This duo met while teaching at the University of Concepcion. At Rogue Vine, they make wines from the Nipas and Guarilihue subregions of the Itata Valley. All the vineyards are composed of hillside, dryfarmed bush-vines that are a minimum of 60 years old, with some over 100 years old. The soils are primarily comprised of decomposed granite with a mix of clay and quartz. The winemaking is simple and employs native yeast, concrete globes, old barrels, no corrections, with minimal or no sulfur prior tobottling. Itata Valley’s viticulture is primarily practiced through horse plowing and hand farming. Part of Rogue Vine’s focus is to promote the rich culture and history of this long neglected and rural farming community. Leo is also the winemaker for Altos Las Hormigas in Mendoza, Argentina and Justin is an expat from Indiana who got bit by the wine bug and started a family in Chile.

Stadlmann Rotgipfler Anning

Grapes: 100% Rotgipfler 

Region: Thermenregion, Austria

Food Pairing: Pairs well with spicy Asian fare, creamy sauces, and elaborate fish dishes.

Wine Notes: Analogous to Burgundy’s regional wines, Stadlmann’s basic Rotgipfler and Zierfandler are named after the Anning hills which characterize the northern part of the Thermenregion. Produced in large part from younger vines planted in the lower, flatter parts of these hillside vineyards, the Rotgipfler Anning ferments with naturally occurring yeasts in large, neutral Viennese oak, and rests on its fine lees until it is bottled the May after harvest. Its core of round, broad, melon-like fruit is given ample definition by a blatantly saline sense of minerality, and it possesses exceptional cling and concentration given its modest level of alcohol.

About the Winery: In the rolling hills of Austria’s Thermenregion, just 20 minutes south of Vienna, the Stadlmann family has tended the vine since 1780. Eighth-generation Bernhard Stadlmann, who took the reins from his father Johann with the 2006 vintage, holds three doctoral degrees, but he chose ultimately to dedicate his life to continuing and refining the traditions established by his long chain of predecessors. Stadlmann owns 20 hectares of vines in 35 separate parcels in the northern sector of the Thermenregion, a chain of gentle east-facing slopes with soils of varyingly mixed limestone and clay. (If this topography brings Burgundy to mind, that is no accident: Cistercian monks brought Burgundian varieties to the Thermenregion in the late 12th century, surely sensing a certain kinship with the lands from which they had come.) Wines produced from the indigenous Rotgipfler and Zierfandler varieties were favorites of the Habsburgs, and although the Paris Exposition of 1855 is perhaps better known for sparking Bordeaux’s classification system, it was actually a Rotgipfler from the Thermenregion that took first prize at the fair.

Division Wine Co."l'Avoiron"

Grapes: Gamay Noir

Region: Columbia Valley, Washington

Food Pairing: Chicken & Pork Adobo, Brunswick Stew, Asiago Cheese

Wine Notes: One of the fastest growing and diverse American wine growing regions of the past 40 years is the Columbia Valley, a wide swath of land that reaches from the northern border of Oregon to well into the northeastern parts of Washington State. Within this region is a is the Yakima Valley, which is home to our nearly 6- acre block of Gamay Noir at the newly renamed Carousel Vineyard (formally part of Willard Farms), which we farm exclusively to make our Gamay Rosé and Gamay Nouveau wines. We began to transition this vineyard to organic principle farming in 2019 and hope to have the process complete by the 2021 growing season, We love this particular site for its mineral intense soils formed from volcanic Miocene uplift against basalt bedrock that is layered with a primary topsoil being made up of quartz and lime- silica, overlaid with the mixed glacial runoff of Missoula floods that makes the region so dynamic, unique, and in this case, perfect for making crisp and focused rosé!

About the Winery: Founded in 2010 by Kate Norris and Thomas Monroe, Division Winemaking Company crafts responsible wines with story and purpose. We produce approachable and balanced wines through minimal intervention. Our wines come from responsibly farmed, terroir expressive vineyards in Oregon and Washington, and eschew traditional wine barriers.


Statera Cellars “Lares: Chimera”

Grapes: 50% Pinot Gris, 40% Apple Cider, 10% Riesling

Region: Willamette Valley, Oregon

Food Pairing: Thai Cuisine, Crab Cakes

Wine Notes: The grapes are from Gillirose Vineyard in Elkton, Oregon. This is a site that Luke started transitioning to organic farming in 2021 with Nathan Wood doing the vineyard management. The apple cider is from organically farmed apples farmed in orchards located in Hood River, Oregon. Both the Pinot Gris and Riesling were direct pressed together and co-fermented until dry. The cider was received as pressed juice and wild fermented with native yeasts until dry. The blend was then put together and bottled under pressure to carbonate the wine. Orchard fruits abound in the aromatics and flavors of this wine with the cider component having a strong influence on the pallet. Chimera is named for the mythical three headed monster, serving as an inspiration for the three ingredients building the blend.

About the Winery: Statera Cellars is owned and operated by two friends, Meredith Bell and Luke Wylde. 

Forlorn Hope “Queen of the SierraRosé 

Grapes: Zinfandel, Grenache noir, and Tempranillo

Region: Calaveras County, California

Food Pairing: Croque Madame, Veggie Skewers, Duck confit

Wine Notes: The fruit was hand-picked and whole-cluster pressed into stainless steel; fermentation was allowed to begin spontaneously with native yeast. The wine was racked off of lees in December following primary ferment, and bottled unfiltered in February 2020. As with all Forlorn Hope wines, no new oak is utilized, and nothing was added to the must or wine (no cultured yeast, ML bacteria, water, tartaric acid, enzymes, nutrients, etc) with the exception of minimal effective SO2.

About the Winery: We love the longshots. We love the outsiders, the lost causes, the people / projects / ideas abandoned as not having a chance in the world. We love the longshots because we’re all about tenacity, we relish a challenge, and – we admit it – we love us a good tussle. Hans Brinker, the Dutch boy who stuck his finger in the dike? We’re big fans of his. Penelope – weaving all day and ripping it out all night? She’s with us. Henry V’s speech at the Battle of Agincourt? Pretty much our theme song. Taken from the Dutch ‘verloren hoop’, meaning ‘lost troop’, Forlorn Hope was the name given to the band of soldiers who volunteered to lead the charge directly into enemy defenses. The chance of success for the Forlorn Hope was always slim, but the glory and rewards granted to survivors ensured no shortage of applicants. These bottles, the first produced by Forlorn Hope Wines, were our headlong rush into the breach. Rare creatures from appellations unknown and varieties uncommon, these wines are our brave advance party, our pride and joy – our Forlorn Hope.

Reds

Anita and Hans Nittnaus “Anita”

Grapes: Zweigelt with splashes of Blaufränkisch and Saint Laurent

Region: Burgenland, Austria

Food Pairing: Fish cooked in wine or tomato-based sauce, or dishes centered around chicken, duck, or fowl.

Wine Notes: “Anita” shows off Nittnaus’ knack for producing lip-smackingly delicious reds. Soaring acidity lets the spice-drenched red and black fruits dance on the palate, and the wine—with only 15 milligrams per liter of added sulfur—bristles with energy. There is just enough structure here to keep the wine from feeling simple, but it stays out of the way of the fruit-and-spice main event.

About the Winery: Today, third-generation Hans Nittnaus and his wife Anita helm the winery his grandfather Johann began in 1927. After taking over from his father in 1985, in the aftermath of the well-publicized diethylene glycol scandal which (despite being perpetrated by only a few large wineries) so damaged Austrian wine’s reputation abroad, Hans was resolutely determined to claw out some respect for the wines of his homeland. As so many across lesser-known winegrowing regions did in the 1980s, Hans chose Cabernet Sauvignon and Merlot as his draft horses to ride toward international acclaim; however, within a few years he shifted focus to Blaufränkisch and Zweigelt—varieties whose deep sense of somewhere-ness more readily distinguish them from the pack. Hans & Anita are regarded today not only as influential pioneers of contemporary Burgenland’s dynamic wine scene, but as among the greatest growers in all of Austria. Happily, their two sons Andreas and Martin, as well as their niece Lydia, are fully involved in the day-to-day operations of the winery, and the two generations approach their work in a collaborative spirit. Despite the chaos that occasionally ensues from such a collective approach, it is clear that all parties deeply respect one another’s approach, and it is greatly reassuring to know that the winery will be in such capable, dynamic hands in its next phase.

Bodegas Iranzo “Spartico”

Grapes: 85% Tempranillo, 15% Cabernet Sauvignon

Region: Valencia, Spain

Food Pairing: Grilled meats, charred ribs, lamb, Basque meat or egg pintxos, wood-fired salami pizza, Spanish chorizo charcuterie with aged sheep milk Manchego, and tangy goat cheese.

Wine Notes: All of the production is obtained from the Estate FINCA CAÑADA HONDA. The production area includes lime soils which are ideal for obtaining colorful wines. Also the sand textures of these lime soils benefit the ripening of the grapes. The vineyard is situated 800 – 850 meters above sea level with an N / SE orientation resulting in maximum sunlight exposure. The wine making process without the use of sulfur means that the hygienic conditions have to been extreme during harvest season. The grapes are harvested solely by hand in small crates. Every effort is made to avoid breakage and bacteria attacks. The wine deposits are filled very briefly so as not to delay the delicate fermentation process. All elements that come in contact with this no sulfite added wine are subject to the most extreme hygienically conditions.

About the Winery: Since 1994, Bodegas Iranzo has exclusively produced Spanish organic wines, making it one of the oldest-established vineyards in Spain to apply this European organic regulation. Located in the Utiel-Requena DO region near Valencia, Bodegas Iranzo produces the Oldest Estate Bottled Wines in Spain, with the first recorded written evidence of the vineyard estate Cañada Honda, owned by the Iranzo Perez–Duque family dating back to 1335 as granted by King Pedro I of Castilla. Traditional artisan organic wine making craft passed on for family generations combined with organic agriculture on lime-crusted sandy soils within a National Reserve Park = superb Spanish organic wines.

Bow & Arrow

Grapes: 100% Gamay

Region: Willamette Valley, Oregon

Food Pairing: Braised Chicken, Shepherd’s Pie

Wine Notes: Inspired by the wines of the Loire Valley and vignerons like Didier Barouillet of Clos Roche Blanche (who was an over-the-phone consultant on the project), Thierry Puzelat, and Marc Ollivier of Domaine de la Pépière, Dana and Scott Frank set out to turn Oregon's "Pinotstocracy" on it's head. Semi-carbonic maceration, minimal punchdowns, no racking, and aging in old barrique for 10 months before finishing in tank leaves us with a super fresh Gamay

About the Winery: “My name is Scott Frank and Bow & Arrow is my interpretation of the Willamette Valley’s humble terroir. The most important parts of that equation are the Willamette Valley and “humble.” Our growing region is frequently approached as a grand terroir destined to produce prestigious wines with an implicit Burgundian influence. I’m honored to make wine here. Still, the valley I know and love is as much a blue-collar agricultural area as it is a boutique wine destination. It’s as much a collection of relatively simple, clay dominated soils as it is home to multi-generation family estates and renowned AVA’s. Bow & Arrow uses a different template to explore this different, simpler side of the Willamette Valley. Instead of Burgundy, we pay homage to the refreshing and decidedly working class wines of France’s Loire Valley.”


Chalmers Montevecchio Rosso

Grapes: Lagrein, Nero d’Avola, Sagrantino, Schioppettino & Refosco

Region: Heathcote, Victoria

Food Pairing: Grilled Summer Squash with Blue Cheese and Pecans, Rosemary Flatbreads, Buffalo Chicken Lasagna

Wine Notes: Wild ferments, no acid additions wherever possible, no filtration or fining processes that aren’t necessary.In the vineyard every care is taken to grow the grapes with the least environmental impact using organic nutrition and fungicide programs and non residual weed control. Grapes are all harvested  at the optimum balance ripeness and acidity as determined by flavour tasting. The hand picked fruit is often refrigerated overnight before processing the next day.


About the Winery: The Chalmers family’s commitment to innovation and excellence has made them a pivotal force in the Australian wine scene for almost 30 years. Through their nursery, vineyards and wine brands, Chalmers encourages viticultural diversity and smart site to variety matching as they work to sustainably grow and authentically craft the regional Australian wines of the future. Montevecchio wines are all about simplicity and fun, but never boring. Grown at our Heathcote vineyard in central Victoria, which is home to over 20 different Italian grape varieties, the name means old mountain referring to the Cambrian origins of the regions famous red soils. The delicious and approachable Montevecchio wines are inspired by the everyday drinking wines of Italy. The streamlined range including a bianco, rosato, rosso and moscato are fresh and vibrant, designed to be enjoyed in their youth. The blends may change from vintage to vintage but the vibe stays the same

Dom. Benastera “La Petite Soeur”

Grapes: 40% Lledoner Pelut, 20% Grenache Noir, 20% Syrah & 20% Carignan

Region: PGI Cotes Catalanes, Agly Valley Region, France

Food Pairing: Fried goose liver (libamáj), Black-eyed pea, black olive and tomato salad, Marinated lamb pieces with hummus

Wine Notes: The vines are conducted in goblet with the exception of Syrah

which are pruned in guyot or cord. The entire estate is in Organic Agriculture: No pesticides or chemical fertilizers are used in order to preserve Life (that of the soil, of men, etc.). Manual harvest, Maceration in whole bunches. Fermentation with indigenous yeasts. Aged for 8 months in concrete and stainless steel vats.

About the Winery: From a winemaking family in Anjou, Joseph was essentially working full time in the vineyards by the age of 13. In his late teens and early twenties Joseph honed his craft with stints in Burgundy, the Roussillon, Canada and then Virginia, USA. In 2008 he returned to his native Anjou and partnered with his stepfather, Jo Pithon, and Wendy Paillé to create the now internationally renowned Loire estate of Pithon-Paillé. During his 7 years at the helm of Pithon-Paillé, Joseph produced wines from multiple appellations throughout the Loire Valley, and established himself as one of the region’s top talents with Chenin Blanc and Cabernet Franc. Despite his success in the Loire, Joseph felt a calling to explore a new region. In late 2014 he made the difficult decision to leave the family business for the Roussillon where he started Domaine Benastra.

Domaine Faillenc Sainte Marie Corbières Rouge

Grapes: Syrah (33%),Grenache (33%), Cinsault (33%)

Region: : AOC Corbières, France

Food Pairing: Alsatian Roasted Goose, Andouille Sausage,Andouillette with Mustard Sauce, and Asian Style Beef with Onions.

Wine Notes: The harvest is partially destemmed before going into the fermentation tanks. The different cépages are fermented together, benefiting from the long maceration period to extract the maximum of flavors and allow them to harmonize before being pressed and aged. This is a wine with enormous character often showing a rustic, somewhat “animal” aspect married to a vivacious wild berry symphony of aromas and flavors. This wine is aged entirely in tank without exposure to barrel aging. The severe weather conditions that are present restrict yields (often as little as 25 hectoliters per hectare) and produce a highly concentrated wine that has a proven track record for ageability.

About the Winery: Remains of a Roman winery have been found at the site of the Domaine Faillenc Sainte Marie, a testament to the ancient tradition of winegrowing at that location. The domaine, in its present form, was founded during the reign of Louis XIV by an officer returning from service on the Indian subcontinent. Situated just outside of the tiny village of Douzens a mere 12 kilometers east of the ancient walled city of Carcassonne, Faillenc Sainte Marie has recovered its past allure under the careful guidance of the energetic Gibert family and now produces an exciting range of red, white, and rose wines. Jean-Baptiste Gibert, has now taken command of the domaine and has taken the steps necessary to have the vineyards certified organic. He has also expanded the estate and will increase the number of wines produced at Faillenc.

Fontaleoni Chianti Colli Senesi

Grapes:  95% Sangiovese, 5% Canaiolo

Region: Riverland, Austrailia

Food Pairing:  Pairs well with pasta dishes, Tuscan salami or medium aged cheese.

Wine Notes: Calcareous clay soils. Southeastern exposure. Maceration on the skins for 10-15 days in steel and cement vats. Maturation in steel tanks for 8 months

About the Winery: Azienda Agricola Fontaleoni is a small estate whose vineyards are located at 200 meters above sea level, the ideal altitude for growing the Vernaccia varietal. It was established in 1959 when the Troiani family, vignerons for generations, moved to Tuscany. Restructured in the nineties, the cellar was renovated and new vineyards were planted in order to produce high-quality wines. Low yields of grapes, careful harvest and pressing of this fragile grape, and conscientious winemaking, have produced Vernaccia wines that continue to grow in quality and fame every year since the first bottling, in 1994. 

Goyo Garcia Viadero Joven de Viñas Viejas

Grapes: Tempranillo

Region: Ribera del Duero, Spain

Food Pairing: Pair with blood sausage, charcuterie, and grilled lamb chops.

Wine Notes: This is Goyo’s only non-oaked red wine, from a dry-farmed vineyard planted entirely to Tempranillo at high elevation. The grapes are hand-harvested, destemmed and fermented with wild yeasts in steel tank with 3 months of skin maceration, then raised entirely in tank before being bottled without fining, filtration or any addition of SO2.

About the Winery: Goyo Garcia Viadero’s roots in Ribera Del Duero run very deep: he has been working in the area since before the establishment of the D.O., and his family has been working in viticulture for hundreds of years. While grape growing and wine making in the region is exceedingly ancient (Goyo’s own cellar dates to the Roman era), the modern history of the region began with the founding of the Ribera del Duero D.O. by 12 wineries in 1982. In the past 40 years, this number has grown massively, and the region’s reputation for extracted, oak influenced wines made primarily from Tempranillo has been solidified by the emergence of nearly 300 bodegas, including the producers of some of the most expensive Spanish wines.Goyo’s approach makes him the region’s “black sheep”, as he has rejected additives, new oak, and intense extraction which are characteristic of the region’s wines. Instead, greatly inspired by natural winemakers like Pierre Overnoy from the Jura, Goyo began farming without chemicals and making wines in a style more like his grandparents than his neighbors. Beginning with three parcels of old vines in 2003, he has charted his own course in the increasingly industrial and commercial landscape of Ribera del Duero, embracing centenarian vineyards and traditional methods of winemaking in equal measure.

Skull Wines Red

Grapes: 30% Zinfandel, 20% Syrah, 20% Mission, 10% Petite Sirah, 10% Cabernet Sauvignon, 10% Alicante Bousche

Region: Sebastopol, California

Food Pairing: Mongolian beef, Watermelon salad

Wine Notes:  Sourced from organically farmed vineyards. All lots were fermented separately using whole-cluster carbonic maceration in stainless steel for 6-10 days before being pressed into a mix of concrete and stainless steel to complete fermentation (all native yeasts). The wine matured for 10 months in neutral oak before bottling. 

About the Winery: Patrick Cappiello got his start in restaurants, his wine career began in 2002 as a Sommelier at Tribeca Grill. As time progressed his roles changed to Wine Director and restaurant owner over the next 15 years. Through connections with countless winemakers and after meeting his current business partner Pax Mahle, the transition to Winemaker was a natural progression for Cappiello. He still serves as Wine Director of Walnut Street Café in Philadelphia. He is Food & Wine host for Playboy and founding member of Winemakers & Sommeliers for California Wildfire Relief. His 30 years of experience in the restaurant industry, and Sommelier career has given him access to four of the worlds greatest wine cellars. All have been recipients of Wine Spectators "Grand Award"; TriBeCa Grill, Veritas, GILT, and Pearl & Ash. Mr. Cappiello was named "Sommelier of the Year 2014" by Food & Wine Magazine, "Wine Person of the Year 2014" by Imbibe Magazine, and "Sommelier of the Year 2015" by Eater National.

Fonterenza Pettirosso

Grapes: 90% Sangiovese/10% Ciliegiolo

Region: Tuscany, Italy

Food Pairing: Spaghetti and meatballs, ravioli, lasagna. 

Wine Notes: The fruit is from 25-to-50-year-old, organically farmed vines on sandy volcanic soils in the hilly Monte Amiata zone about an hour south of Montalcino; the vineyard is the same from which Fonterenza sources its Le Ragazze white varieties. The bunches are harvested by hand, destemmed by hand, and fermented spontaneously without sulfur with a 7-day maceration. The wine is aged in steel and/or cement for about a year and is bottled unfiltered. Classified simply as a Vino Rosso (vintage is discreetly expressed as a lot number in tiny print), Pettirosso is named for the "red-breasted" European robins that flit about the vineyard. 

About the Winery: Founded by twin sisters Margherita and Francesca Padovani in 1997, Fonterenza is a biodynamically farmed estate spread over the commune of Montalcino. Though the twins grew up in Milan, the farm where they currently reside has been in the family since the 1970's. Viticulture, however, does not run in the Padovani family; in fact, there were no vines whatsoever on the property until Margherita planted the first plots in 1999. Francesca quickly joined her sister on the project, and subsequent plantings took place in 2002 and 2005 over four hectares of vines, with 3.5 hectares planted in Sangiovese and the rest in Cabernet Sauvignon (regrafted to Sangiovese in 2012). From the beginning, Margherita and Francesca agreed not to use chemicals in their vineyard practices, which quickly led to an interest in biodynamic viticulture and, a few years later, minimal intervention winemaking.

Luberri Orlegi

Grapes:95% Tempranillo / 5% Viura

Region: Rioja, Spain

Food Pairing:  Tapas, hamburgers, stews, pork, lamb and chorizo

Wine Notes: Grape clusters are put into stainless steel tanks whole, without destemming or crushing. It undergoes a partial carbonic maceration; the beginning of fermentation is intracellular, temperature-controlled at 24°C. This is followed by maceration on the skins for eight to ten days while native yeasts present on the grapes complete alcoholic fermentation. Orlegi rests in tank until bottling in January.

About the Winery: Luberri Orlegi is the reference point for traditional, lighter-bodied, fruit-forward wines of Rioja Alavesa. Orlegi is produced from two estate vineyards: tempranillo from El Cuento at 415m and viura from Cuatroencias at 500m. Orlegi combines whole-cluster fermentation and standard fermentation with native yeasts in stainless steel to emphasize the fruit. The resulting wine is classic, fresh, and food-friendly. A delicious tempranillo from Rioja for everyday drinking!

Three Saints

Grapes: Cabernet Sauvignon anchored with some Merlot, Cab Franc and Petit Verdot

Region: Sebastopol, California

Food Pairing: Mongolian beef, Watermelon salad

Wine Notes:  Fermentation: stainless steel fermentation / pressed, racked, and then sent to finish in barrels. Aging: 9 months in used French barrels. Our Three Saints—Maria, Rita, and Ynez—are named for the three most dynamic wine producing areas of Santa Barbara County. We are proud to own impeccably situated vineyards in each of these appellations. Our goal is to produce handcrafted wine from each of these locations. Three Saints wines are extraordinary expressions of our world-class vineyards and are exceptional values for your everyday enjoyment.

About the Winery: Jim and Mary Dierberg are no newcomers to wine. Since 1974, they've owned one of America's oldest wineries, Hermannhof, located in their home state of Missouri. Developing an initial passion for wine during their early trips to Germany during the 1960s, the couple discovered that an old winery in Hermann, Missouri - founded in 1852 - was for sale, and they bought it. The wines at Hermannhof are good, but the Missouri climate is not conducive to growing the European varietals that have made France and California famous, and so, it was only a matter of time before the couple sought a new winemaking perspective. In 1996, they purchased Star Lane. After consultation with renowned Central Coast grower Dale Hampton and soil scientist Paul Skinner, the Dierberg’s realized that the land was best suited to growing Cabernet and its related varietals. Starting with 100 acres in 1996, they later bought a cooler vineyard site better suited to Pinot Noir and Chardonnay, a bit farther north in Santa Maria. In January of 2004 they added a new property in the Santa Rita Hills, also suitable for Pinot Noir and Chardonnay, and called these two vineyards, fittingly, Dierberg. Practicing organic viticulture, the winemaking couple are constructing their dream winery on the Star Lane property. It's dug into the hillside for efficient use of energy and will host some 26,000 square feet of caves for barrel aging. 

Foradori “Lezer” 

Grapes: Teroldego 68% + other red grape varieties 32%

Region: Tuscany, Italy

Food Pairing: Hot Dogs, Grilled Chicken Pasta, Ribs

Wine Notes: “The idea of creating a light Teroldego to celebrate the summer was something that interested us for some time but it wasn’t until the hail storms of August 2017, which destroyed 40% of our harvest that we decided to have a go. From the small amount of fruit harvested from the damaged vines we were able to piece together a number of vinification tests with short maceration processes to make Lezèr. We undertook various batch tests in amphorae, wood, cement and steel, never leaving the grapes on the skins for more than 24 hours. This wine was born with the spirit of experimentation and continues to develop in this way. Overseeing the various developments that take place in each vintage, each year we experiment with the addition of full bunches and changing containers, along with tweaking our techniques and timings for short maceration.” 

About the Winery: It was Elisabetta Foradori and Rainer Zierock’s work that led to the salvage and regeneration of the Teroldego grape variety through their cultivation of the grape’s original genetic family. Today their children Emilio, Theo and Myrtha Zierock continue in their footsteps to run the winery. Emilio manages wine production, while Theo oversees the winery’s business and commerce; Myrtha takes care of Foradori’s farming and gradual expansion. Together the three of them oversee the smooth running of the winery, supported constantly by their mother Elisabetta. Though Rainer sadly passed away in February 2009, his influence remains fundamental and today his ideas still continue to steer the development of the winery.

San Martino"Siir" 

Grapes: 100% Aglianico

Region: Basilicata, Italy

Food Pairing: Mongolian beef, Watermelon salad

Wine Notes:  San Martino’s six hectares of well-aged vines are split into 8 parcels at almost 600 meters among the hills at a distance of 4.5 km from the ancient Vulture volcano in northern Basilicata. The soils are a complex layering of sand, shells and stones rich in volcanic ash. The climate is continental, in spite of the southerly latitude, due to the high elevation and the strong Atlantic winds coming over the Tyrrhenian Sea to the west. The farming has been organic from the start (certified), made easier than in most regions by the intense sun and drying effect of constant winds from three coasts; the harvest in Vulture is generally later than anywhere else in Italy.The Siir bottling generally contains the fruit of the “younger” (up to 30-40 years old) vines. The fruit is harvested by hand into small bins and carefully sorted and destemmed. The different parcels are vinified separately. Fermentation occurs spontaneously with indigenous yeasts and a tiny amount of sulfur in steel tanks. Maceration is 10-14 days with only an occasional pump-over (4-5 times maximum) followed by a gentle pressing: owner/winemaker Lorenzo Piccin thinks in terms of infusion rather than extraction, a necessary approach to bring out elegance of aromatics and tannins in this naturally structured grape. The aging regime varies year to year with the nature of the vintage but involves a mix of used wood in the form of tonneaux and 5000-liter botti for a year. The Siir blend generally sees the shortest aging and a lower proportion of wood vs. Arberesko or Kamai. Bottling is without fining or filtering. "Siir" means “father” or “owner” in the local Albanian-influenced dialect.

About the Winery: Aglianico del Vulture is unique region in every respect: the exclusive use of the Aglianico grape, high elevation, diverse geology, old vines, a continental climate despite being in the South of Italy... The list goes on. Almost as unique is the story of Lorenzo himself. He is originally from from Montepulciano. Before he and his twin sister were born, Lorenzo's parents worked as sheep farmers. This proved too difficult with the kids around, so they sold all their animals and focused on making wine from the two hectares of Sangiovese attached to the property. The first vintage was in 1990, and very quickly the winery became one of the most famous in Tuscany. As their star rose, so did the Montepulciano's. By the late 90's, the family estate was surrounded by rich urbanites' vanity projects. It was once again too much to bear. Lorenzo's parents agreed to sell the winery and start fresh elsewhere. Instead of uprooting the family, it was decided that they would stay in Tuscany and Lorenzo's father would travel back and forth. He'd long been a lover of the Aglianico grape and quickly fell for the charms of Basilicata. After finding some land, he founded the Grifalco project in 2004. During this time, Lorenzo finished high school, went to university in Turin, got married and started a family there. But his goal was always to make wine, and after studying oenology and viticulture, he felt compelled to create his own estate. He'd already been helping out at Grifalco and felt the Vulture region (yes, it's named after the bird of prey) was a fascinating area, so he decided to rent six hectares and start his own estate. He currently splits his time between Turin and Basilicata, taking a 12 hour night bus every two to three weeks to handle everything in the vines and cantina.


The Connoisseur

$98/month

Domaine du Nozay Sancerre “La Plante Froide”

Grapes: 100% Sauvignon Blanc

Region: Sancerre, France 

Food Pairing:  Fresh goat cheeses, such as Crottin de Chavignol, oysters with lemon, arugula salad with vinaigrette dressing and sauteed pork chops.

Wine Notes: The soils of “La Plante Froide” are poorer and stonier than those of “La Marâtre,” and its 35-year-old vines—among the domaine’s oldest—yield a wine of crystalline minerality, lifted fruit, and harmonious elegance. It constitutes a notable step up in complexity from the previous cuvées, offering a longer and more blatantly saline finish, yet it still displays a satisfying and unforced generosity on the palate. Cyril employs old 500-liter oak barrels for around half of this wine during its 12-month elevage, using the aforementioned barrel-shaped steel tanks for the rest, and their presence is felt not in any oak flavors but in a certain lengthening of texture and refinement of minerality.

About the Winery: Sancerre’s sprawl encompasses nearly 3,000 hectares of vines, but the traditional heart of the appellation is a central core flanked by the towns of Sancerre, Bue (Crochet’s home turf), and Chavignol. In contrast, the fifteen-hectare Domaine du Nozay lies at the northernmost extreme of the appellation—a contiguous and steep bowl of vineyards just outside the town of Sainte-Gemme-en-Sancerrois. Back in 1971, the ambitious Philippe de Benoist purchased the stunning 17th-century Chateau du Nozay and began planting vines around the property, and today his son Cyril runs the operation with boundless enthusiasm and effusive intelligence. In fact, Cyril is a nephew of the legendary Aubert de Villaine of Domaine de la Romanée Conti (his mother Marie-Helène is Aubert’s sister), so perhaps that visionary spirit runs in his bloodstream. In an appellation in which it is so easy—and, perhaps, tempting—to produce wine with a minimum of effort and rely on its famous name to sell it, Cyril’s restless pursuit of his terroir’s deepest possible expression is admirable. The entire property is farmed organically, and Cyril is converting gradually to biodynamics (with certification in place for 2018); employs only spontaneous fermentations; and the wines are not rushed into bottle, instead spending much of those warm spring and summer “selling months” being nourished by their fine lees.

Château Pradeaux

Grapes: 95% Mourvèdre and 5% Grenache

Region: Bandol, France

Food Pairing: Gamey meats including venison, buffalo burgers, barbecue, and beefy stews. 

Wine Notes:The Bandol from Pradeaux is a creature whose soul emerges from Mourvèdre. The classic cuvée is 95% Mourvèdre and 5% Grenache, with the Grenache adding spice to the bouquet and leavening some of the drama provided by the intimidating structure of the Mourvèdre. One of the hallmarks of Pradeaux is that the grapes are never destemmed. The result is a wine of ferocious tannin in its youth, another reason for the prolonged aging in these large wooden barrels, a time for the wine to repose and find its identity as it emerges from the cocoon of tannins to reveal an exceptionally complex crowd of aromas and flavors. Although situated mere steps from the Mediterranean, harvest at Pradeaux (always manual) frequently starts in earnest for the Mourvedre during the first weeks of October. The average age of the vines is approximately 35 years and harvest levels are quite low, often in the range of 25 hectoliters per hectare. Fermentation occurs at temperatures between 28 and 30 degrees Celsius and the wines are racked into large oak ovals and foudres where they rest with occasional rackings for four years before being bottled. Neither new oak nor small barrels are ever used at Pradeaux and the red wines are never fined nor filtered. 

About the Winery:The Château Pradeaux is situated on the outskirts of the town of Saint Cyr-sur-Mer that lies directly on the Mediterranean Ocean between Toulon and Marseilles. The estate has been in the hands of the Portalis family since before the French Revolution. In fact, Jean-Marie-Etienne Portalis, who inherited the estate in 1752, helped draft the Napoleonic Code and assisted at the negotiation of the Concordat under Napoleon the First. The estate was devastated during the French Revolution and suffered the effects of the phylloxera epidemic in the 19th century. Suzanne Portalis and her daughter, Arlette, retreated to the domaine during World War II and undertook to revive the domaine. The domaine is currently under the direction of Cyrille Portalis, the sole direct descendant of Suzanne and Arlette. He continues to maintain the great traditions of this estate and is assisted by his wife, Magali, and now his two sons, Etienne and Edouard.

Occhipinti “Il Frappato”

Grapes: 100% Frappato

Region: Sicily, Italy 

Food Pairing: Summery pastas, salads and caponatas, veal and pork dishes, even with fish.

Wine Notes: “Il Frappato stems from a dream which I had when I was a girl to make a wine that knows the land that I work, the air I breath, and my own thoughts. It is bitter, bloody and elegant. That is Vittoria and the Iblei Mountains. It is the wine that most resembles me, brave, original and rebellious. But not only. It has peasant origins, for this it loves its roots and the past that it brings in; but, at the same time, it is able to fight to improve itself. It knows refinement without forgetting itself.”

About the Winery: “Everything begun eighteen years ago in the ”Fossa di Lupo” area. A place where the land in the evening becomes redish and is brushed by the Ibleian winds and leans on one side of a road: the County Road 68. A county road like many others, but with a special past. It was once a stone narrow path; three thousand years ago it connected Gela to Kamarina, it travelled- as it still does - through the Cerasuolo di Vittoria roads hills and from Caltagirone continued to Catania and Lentini. There, squeezed between heaven and earth, that road also marked my destiny. In the first hectare of land next to my palmento, in Fossa di Lupo District, others followed. The firm grew into the Bombolieri, Pettineo and Bastonaca Districts, Yet, everything is still the same as in the first year. Bombolieri is also located on the County Road 68. The vineyard here enlarges and it stoops onto the limestone base of the area, the vineyards are twenty years old if not more, and the court on which the wineries raise themselves is able to trap all the strength of the Ibleian sun. Nowhere else I can feel to have been walking on a coherent road. Never as in Bombolieri I can feel that I'm carrying with me past and future at the same time. It was the oldest wine route ever documented. That road was used by generations of farmers to bring their own wine to the coast.”

Robert Sinskey “Orgia”

Grapes: 100% Pinot Gris

Region: Napa Valley, California

Food Pairing:  This wine is a perfect partner to all kinds of cuisine and manages to transition from light and delicate vegetable and seafood dishes to hearty grilled meats with aplomb. 

Wine Notes: Pinot Gris, grown on RSV’s organically farmed Three Amigos Vineyard, is hand-picked at night and delivered to the cellar door in pristine condition. Thirty percent of the fruit is fermented on the skins to extract flavor, tannin,

and color then put down to age in old French oak barrels. The remaining fruit is delicately whole-cluster-pressed

and cold-fermented in stainless tanks to preserve freshness and beautiful aromatics. The wine is aged for almost

four years before release.

About the Winery: The first vintage of Robert Sinskey was in 1986, created by winemaker Joe Cafaro who made each vintage until 1991. Only three wines were released from this first vintage, a Pinot Noir, Merlot and a Chardonnay. Over the years their wine portfolio has greatly expanded and unlike many Napa Valley wineries, Robert Sinskey does not focus on Cabernet Sauvignon. Winemaker Jeff Virnig has produced all subsequent vintages – one of the longer consecutive periods of time at one winery by any winemaker currently active in the Napa Valley. Robert Sinskey Vineyards is located against the hills on the eastern side of Silverado Trail in the Stags Leap District. Their motto is “fine wines from organic vines”. Sinskey was founded by Dr. Robert (Bob) Sinskey, a prominent cataract surgeon in 1986; today his son Robert oversees the winery operations. Robert originally moved up from Los Angeles to help his father for a short while but the winery ended up becoming his life’s work.

Cignale Colle Della Toscana Centrale IGT

Grapes: 90% Cabernet Sauvignon & 10% Merlot

Region: Tuscany, Italy

Food Pairing: Pairs well with roasted or grilled red meats and game dishes

Wine Notes: Vinification Process:  After harvesting the grapes macerate on the skins for 21 days at 82.4° F. Aging Process: Aged in barriques for 20-24 months, followed by at least six months of bottle aging. The first crop, in 1983, was eaten by wild boars (“cignale” in ancient Tuscan). Hence the wine name.

About the Winery: Cignale was founded in 1981 by Neil and Maria Empson when they decided they wanted to craft their own Super Tuscan wine. They chose wine producer and friends, Alessandro “Sandro” François and his wife Antonietta, to partner with on this wine

Sleight of Hand Cellars “Levitation”

Grapes: 100% Syrah

Region: Columbia Valley, Washington

Food Pairing: Syrah loves the grill. Try it with grilled burgers, rib recipes, or even grilled eggplant or portabella mushrooms. It also likes roasted duck, grilled sausages, beef chili recipes, and beef casserole recipes. If you crave red wines with fish, try Syrah with grilled tuna or salmon.

Wine Notes: Aged 16 months in combination of new and neutral French oak puncheons and concrete tank. Fermented in small stainless steel bins and concrete tanks “Our 2019 Levitation Syrah is 100% Syrah sourced 67% from Les Collines Vineyard and 33% from Lewis Vineyard; two inimitable vineyards for Syrah in Washington State. The Lewis Vineyard Syrah was fermented and partially aged in concrete, while the Les Collines Syrah was fermented with 55% whole clusteres and aged in a combination of new and used French oak puncheons. This year's version is decidedly darker in its fruit tones than previous vintages, showing lots of blackberry and plum, with notes of roasted meat, cherry cola, and maple hiding in the background. The palate shares the aromatic savory notes, with added earthy elements, and loads of dark cherries and plums. This wine will age easily past a decade, so if you open this young, please decant, and please share with friends.”

About the Winery: Sleight of Hand Cellars was founded in 2007 by Trey Busch and Jerry and Sandy Solomon. Our only goal from the outset has been to make world class wines while having the most fun that is legally possible. Our love of great wines from around the world, and our love of music, have inspired our vision and growth and have helped us reach a customer base that has the same passions as we do. The winery has been open for just a dozen years, but in that time Sleight of Hand Cellars has been named one of "The Next Generation" of up and coming wineries in Washington State, as well as one of "The Next Cult Wineries" by Seattle Magazine. In addition, we have been featured in Wine Spectator magazine and had numerous wines in various of the industry’s “Top 100” lists, including, most recently, being named to the 2018 Wine Spectator Top 100 for our Levitation Syrah.

Carmelo Peña Santana Bien de Altura Ikewen Tinto

Grapes: Listan Negro, Listan Prieto, plus small amount of white grapes 

Region:  Canary Islands, Spain

Food Pairing: Traditional baked potatoes with pepper sauce (papas arrugadas), Stir-fried duck with vegetables, Zucchinis stuffed with lamb.

Wine Notes: Made from high elevation pie franco vineyards facing northeast and southeast, planted in the volcanic soils that make up most of the Canary Islands. The grapes were hand-harvested and macerated 40% whole cluster, 60% destemmed for 31 days, then gently pressed into one 500L used French barrel and the remainder into steel tanks to finish fermentation and age for 8 months. The finished wine was bottled unfined, unfiltered and with very little added sulfur. 

About the Winery: A native to the Canary Islands, Carmelo Peña Santana worked in Chile, the Douro, and Bierzo before settling back in his native Gran Canaria and starting his personal project Bien de Altura. His goals are to contribute to the recovery of abandoned vineyards in his area, to respect the terrain and work in an ecological and biodynamic way, and interpret the land, focusing on making the best possible wine that can come from each plot. To this end, everything is worked in a very artisanal way in the cellar: native yeasts, de-stemming by hand, and judicious use of SO2; temperature control is employed for some wines and long macerations with little extraction are preferred. The wines are not clarified or filtered, and all work is done manually, from harvesting, bottling, labeling, etc. Gran Canaria is the 2nd most populous of the volcanic Canary Islands after Tenerife, hosting Las Palmas - 1 of the 2 capitals of the islands, along with Santa Cruz de Tenerife - and peaked by Pico de las Nieves at 1949m elevation. It’s considered desert climate due to its consistent warm temperatures and minimal precipitation (9 inches/year), and has extreme variations in climate and landscape. Carmelo focuses on the upper area of San Mateo just northeast of the peak, where there are old vineyards at 1200 meters altitude and higher. 

Grosjean Fumin Vigne Merletta

Grapes: 100% Fumin

Region: DOC Valle d'Aosta, Italy

Food Pairing: It is based paired with medium and long aged cheese like toma and fontina, fondue, game, salami, and soups.

Wine Notes: Fermentation: After total destemming and a 1-2 day cold soak, wine ferments spontaneously in 42-hl tronconic wood vats. Cuvaison lasts 30-40 days since 2014 (15 days prior to 2014). Pressing: Pneumatic pressing. Time on Lees: Wine remains on fine lees until assemblage prior to bottling. Malolactic Fermentation: Spontaneous, in vats following alcoholic fermentation. Élevage: 12-15 months in tronconic oak foudres/botti and Barriques. Press Wine: Blended after malolactic. Fining and Filtration: Unfined and cartridge filtered. Sulfur: Applied during vinification, after

About the Winery: The Grosjean family traces its roots back to the village of Fornet in the high mountain passes known as the Valgrisenche, where they raised cattle. During the summer months, the family cultivated grapes and chestnuts on the slopes at lower altitude, stocking up on wine to supply themselves over the long winters. In 1969, Dauphin Grosjean, the father of the five sons that now collaborate to produce the wines of this estate, was encouraged to present his wine at the local “wine expo”. The exceptional quality of his work was recognized and the entire family became engaged in the expansion of the vineyards and in wine production. The estate has now grown to encompass 7 ha of vineyards, spread between Quart and Saint Christophe. The domaine's holdings include numerous “cru” vineyard sites such as Tzeriat, Rovettaz, Creton and Touren in Quart, plus Tzantè de Bagnere, Merletta and Castello di Pleod in Saint Christophe, which have long been noted as some of the valley's best sites. We invite you to join us in exploring the viticultural bounty

of this often overlooked valley, faithfully shepherded by the Grosjeans from soil to glass.


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