We've got a sweet run of tastings coming your way! No admission fee or reservation needed. Just stop by anytime between 5 and 7 pm on Wednesday the 16th, 6 and 8 pm on Friday the 18th and 11 to 5 pm on Saturday the 19th.
|Bad wine should be illegal. Grab a good one here and have us help you choose one to your taste.|
WHAT NATURAL WINE DREAMS OF. WEDNESDAY 5-7.We'll be pouring wines from Vinyes Singulars, Slavcek, Oyster River Winegrowers and La Collina!
He focuses on making wine from the best and oldest vineyards to highlight local Penedes varieties that make Cava: Macabeo, Xarel.lo, Parellada. The low production of his estate for full maturation and high acidity, even in varietals infamous for low acidity: Macabeo and Parellada.
A bit about Oyster River Winegrowers:
Brian Smith, the winemaker at Oyster River, is a man of his beliefs. He is a natural winemaker who firmly believes that his place in winemaking is to be Nature's Assistant. With that in mind, he's as much a land caregiver as he is a winemaker.
Prepare yourself for some history with Slavcek:
Slavcek is a Slovenian family winery with a history over two centuries old. They're located in the Vipava Valley, and Franc Vodopivee is the current winemaker/leader/guy at the helm of the estate. Franc has successfully turned Slavcek from being known as a quality winery locally, to recognized as quality winemakers on a global scale.
Last but not least, the humanitarian and great wine works of La Collina:
This place was founded on a vision in 1975. That vision was that everyone living on their farm would live like an extended family and farm using traditional methods making Italy's famous exports. Their hope was to be able to offer a close knit familial environment and purpose to those less fortunate who were recovering from drug addictions.
INDULGING IN KOEHLER-RUPRECHT. FRIDAY 6-8.Oh man, these wines are beautiful. We can't wait to share them with you.
Here's a bit of information about the winery and the vineyard sites that influence their wine:
Koehler-Ruprecht has existed since the 1700's, but Bernd Phillipi's 30 years of hard work there has actually solidified the family's reputation as being a world class winery.
Bernd took his inspiration from his grandfather, and thus, his wines are more like the wines from the 1900's than now. As such, he uses no irrigation, no fertilizer, and no herbicides in his vineyards. In the cellar, long spontaneous fermentations occur in big old German oak barrels with extended lees contact. Nothing is ever added or subtracted from his wines.
CIDER LOVERS REJOICE SATURDAY 11-5.
We've been itching to get some cider in our doors, and it has finally happened!
Come on by Saturday, August 19th to taste through Cidre from Dunkerton's of Herefordshire and from Cidre Daufresne of Normandy.
Dunkerton's Organic Cider:
The drinks are made in harmony with the environment, with a Soil Association certification status applying to all their ciders, perry, and orchards. They believe their job as organic cider makers is to let the apples and pears do all the talking. When it comes to their blends, they use the different levels of bitterness in the apples to create unique harmonies that balance sweet with slightly bitter.
All the apples and pears are picked from September through November. They are hand-picked and hand-sorted. They pair well as aperitifs, or with seafood, pancakes, and galettes. The brut is a blend of mostly bittersweet apples and a touch of sour apple, while the perry is a mixture of all local pear varieties in the area.