A bit of a double feature today for tasting, as we are also featuring local producer North American Sake Brewery from 2pm onward, with a representative from the brewery in through at least 5pm. Based in the IX Park complex beneath Three Notch'd Brewery, this is an exciting producer with a lot of experience gained in Japan learning the craft. We will be pouring their Junmai, Nigori, and Karakuchi Genshu bottlings (pictured), as well as a brand new release of sparkling sake. Come for the wine, and surprise yourself with quality sake!
There is more than one way to skin a cat, as the old saying goes, and there's more than one way to make a wine from a grape with thick skins. If that isn't a saying yet, then it should, as there are more and more wineries looking to build their wines in less intensive and aggressive styles. Mourvedre is a grape that is traditionally marked for greatness based on the extremes of size, weight, and intensity, usually done so for the wow factor and the potential for keeping in the cellar for decades. And this isn't to disparage wines like Bandol from France of the impressive Monastrells from around Valencia, which are wonderful in their own right. But this is built from the ground up to show more restraint; shooting for lower sugars in the grapes at harvest, less time sitting on the skins so the tannins aren't as harsh, less emphasis on new oak and barrel aging. The result is a wine that's approachable, fresh, and drier on the palate, but no less flavorful.
A deep ruby color in the glass, but not so inky and opaque that it's sucking the light from objects around it, and a surprisingly savory aroma of black skinned fruits, ground pepper and dusty berries. On the palate there isn't even the slightest hint of sweetness or jammy fruit, completely tart and tangy black fruits with a touch of cranberry skin, fine and dusty tannins that give everything a pop of dusty herbs through the finish. Mourvedre has such a strong reputation for making palate staining wines, but this is downright elegant in nature, and doesn't require something equally nassive to pair with it. This is a style that has developed more popularity thanks to the naturalist wine movement, and while the Skinner Vineyards isn't dogmatic about following those methods, this definitely learns some of their lessons, and is a delicious food friendly option to enjoy.
An old friend is back in the store after being absent for a few vintages in Virginia. Pali Wine Co. is like many good names in the Californian wine business, with a focus on Chardonnay and Pinot Noir and sourcing fruit from various sites where they can find them. Over the years they have accumulated quite the inventory of top notch properties to work with, extending from the Sonoma Coast all the way down to Santa Barbara. Where they have been most successful and exciting (at least to us) has been their lineup of value oriented 'regional' wines, blends of several vineyards within specific AVAs. Their choice of site is pretty much impeccable, and their winemaking style is very restrained on the oak and extraction, which allows the regional character to really shine through in each bottling. All too often you find producers with these types of bottlings where the 4-5 'different' regions taste way more alike than not, but the Pali wines always shows a wonderful sense of place to us.
The Huntington is built from 5 vineyards in the Santa Maria Valley and Santa Rita Hills, and is just a picture perfect reminder of how distinct Santa Barbara wines are. Deep ruby in the glass but not thick and saturated, the nose has surprisingly cool black cherry skin aromas, blue and black fruits, a bit of cola and dried spice. Some of the Santa Barbara area wines can have a overly warm streak, but the cooling fog influences definitely show through here to keep the sweeter side of Pinot Noir in check. The palate has a nice mouth-filling juiciness to it at first, lots of black raspberry and cherry notes, but the fine tannins and acidity start to kick in as it sits on your palate, getting more savory and black herbs as well as a touch of fresh tartness that lingers on the finish. Far from an overblown fruit bomb, this is what the 'Sideways' era Pinot drinker was getting excited about back in the day, and what is still exciting about the region now.
In our most recent Select Six email, the write-up on the Laffitte-Teston Madiran makes mention of how the Tannat grape is increasing in popularity among Virginian vineyards and winemakers. Another grape you may see appearing more frequently at local wineries is Blaufrankisch, one of the most popular and important grape varieties in Austria and Eastern Europe. While it can have some issues with early frosts, it tends to be very hearty and thrive in warmer summers, producing dark wines with lots of fruit ranging from juicy and spicy to a bit of savory funk. Wineries looking to make an everyday easy drinking wine may emulate the Hungarian Ergi Bikaver, or 'Bull's Blood', but those looking to make a more intensive red may look to wines like this from Austria's Burgenland region. As one of Austria's warmer climates, the Blaufrankisch here gets about as ripe as possible, and is so well respected there is a 'Cru' designation available for sites and areas to award producers looking to make high level wines.
Inky dark in the glass, the nose is full of black fruits and spice that push right up to the edge of being called 'warm', but still have that cool blue fruit/cola/savory spice note that keep it from showing too jammy. The palate is deep and mouthfilling, juicy almost in the way of a Zinfandel or a Cotes du Rhone but with darker fruit and more natural acidity. There is also a bit of chew from the natural tannins which gives a lot of length and dry currant tones to the finish. There is a lot more muscle and sinew to the fruit than most would expect from a wine this far from the warmth of the Mediterranean, so fans of those types of wines should take notice, maybe mix one in for a meal one weekend.
One of our all time favorite people in the wine industry (anywhere in the world, not just Virginia) is Lovingston winemaker Riaan Rossouw. In the season of Thanksgiving he is a person we are thankful for, bringing his passion and unique attitude towards wine and the world, giving us the privilege of selling and describing his wines to our customers. This Insider's Pick represents his most public face, the winery he has been with since its first day and helped the Puckett family grow. On Saturday we will have Riaan in the store to pour and discuss-at GREAT length- his personal label, 'R'. These small batch wines allow him to test theories and push the limits of Virginia winemaking, with much of the small scale successes translating into the production of the larger scale Lovingston wines. These are all wines that exemplify the character and potential of Virginia winemaking; not when they're forced to try and be 'like California', 'like France', or 'like Australia', but simply allowed to be themselves. Today/tomorrow and Saturday are days that Virginia wines will really strut their stuff.
On first pour, there may be a bit of sludge or sediment at the cork, especially when the wine sees time in cooler storage as it is prone to be around here during the Fall and Winter months. If you are not familiar with minimally filtered wines, DO NOT PANIC! These super-fine particles are a sign the wine has been left alone as much as possible before bottling, which allows the wine to retain a better level of texture and fullness in the mouth (without having to replace it with sugar). It requires patience, but it makes for a much more flavorful and nuanced wine. This also sees aging in only neutral multi-use barrels, so all the natural character of the Merlot grape shines through, with loads of cool cherry and old leather on the nose that gains spice and sweeter red berries as it opens up. The palate is extremely polished and silky, with just a fine natural tannin and a pop of natural acidity that brings some earthy tones to the soft fruit and tart cherry skin flavors. Flavorful but not pounding you over the head with intensity or oak, This is an excellent option for pouring for friends and family, with and around the Thanksgiving meal, especially for those that live outside the state. If they are the adventurous sort, perhaps try them on the 'R' wines as well...
For Thanksgiving, people will often look to pull out the 'big guns' to drink in celebration with their family, the most exciting and usually most expensive wines. The problem you can run into is that those wines are often built to age for a fairly long time, so if you aren't pulling one from out of the cellar you may be buying a wine that just isn't ready to drink right now. Classic favorites like Bordeaux, California Cabernet Sauvignon and Brunello di Montalcino are built for the long haul with lots of strong tannins and oak barrel aging, so in their youth those astringent characters will really dominate and can overwhelm all but the heartiest of meals. To serve with the meal itself, a safer bet is to do a more basic version of those favorites that use the same grapes and winemaking expertise, yet don't need a decade or more to round into form. A Rosso di Montalcino like this one, for example, uses the exact same grape variety as a Brunello and grown in the same privileged sites, just with less time aging in barrel and bottle before release. These are built for the purpose of drinking in the short term, allowing you to age the Brunellos until they are ready.
This small and fairly newly formed house has been under the radar for most Montalcino fans, but as Vinous writer Ian d'Agata recently wrote 'I cannot think of too many estates in Montalcino whose wines have improved more over the last 10 years'. A lovely deep ruby color in the glass, the aromas are dark and classic for Montalcino, full of savory tobacco leaf, black cherry and dusty earth. There may be the slightest touch of oak aromas, but they sit well back of the grape's natural character, giving it a lot of naked complexity. The palate is equally approachable for the variety, with lots of up front dark dried fruit and more tobacco tones, with the polished tannins only appearing on the finish where they have a long and lingering dustiness. This wine absolutely opens up and evolves over time and with decanting, picking up notes of sweeter fruits and potpourri, but the improvement can be marked by the hour or half hour as opposed to by the 3-4 hour blocks of time needed for a younger Brunello. The perfect Tuscan wine to actually serve with the diversity of a Thanksgiving dinner table, or to pop during an impromptu nosh while grazing the leftovers.
The Van Duzer Corridor is a newly developed AVA (American Viticultural Area) in the Willamette Valley. Do we really need another one, you may say, especially when it seems so many of the boundary lines are drawn arbitrarily at best and politically/financially at worst (gerrymandering, sadly, exists in the wine world as well). In this case, the new area absolutely makes sense based on the geography and how it affects the way grapes ripen. The viticultural area is a small part of the larger Van Duzer Wind Gap, a low lying channel in the mountains that allows wind and weather systems to move through the mountains without being blocked and altered going over them. Where the corridor empties into the Willamette Valley sees a significant increase in steady winds throughout the year, keeping the daily air temperatures down in the vineyards by as much as 8-10 degrees per day. The valley rises as you travel North from the Van Duzer, which dampens the effect significantly. Vineyards here tend to ripen at a slower rate than the rest of the Willamette, giving wineries the option of picking earlier for more vibrant acid driven wines or letting the grapes hang longer for deeper, darker flavors. In cases like this, the better wineries balance the best of both aspects into one distinct package that truly show something different from the rest of the region.
Built from all estate grown and Biodynamic certified vineyards, this isn't just a great value for an eco-conscious consumer, this is a great value for an Oregon Pinot Noir. Full stop. Dark and youthful in color, the nose just absolutely reeks with subtlety. Currants, black cherry skins abound, but also shows underlying notes of herbs and pepper, even hints of citrus that come from the wine's natural acidity. On the palate the winery's naturalist approach shows through with an unfiltered texture allowing the savory red fruits to shine through without feeling thin or lacking in oomph. The natural yeasts also show a different level of complexity as well, slightly tart in places, more succulent and food related than sweeter berry, and the longer the wine is open the more diverse the profile becomes. An early contender for the wine you HAVE to get for Thanksgiving this year, especially if you prefer the legs and thighs of the bird or are doing a more unique game bird for the big meal.
As an homage to the people and wineries in California affected by the rash of wildfires this last week, we put out a wine for tasting that represents California very well. First off, Zinfandel probably is culturally the most significant grape in California, with hundreds of vineyard sites that cross generations of families in Sonoma, Napa, the Sierra Foothills, and others that connect back to the Italian immigrants that brought the vines over. Back then it was known as Primitivo, and it was planted in mixed vineyards with other varieties, but over time the variety prospered and came to dominate new vineyards as they were expanded. While many wineries still famously make 'field blends' from what the sites are planted to, Zinfandel tends to be the star. There is still a cultural 'hangover' in the perception that Zinfandel is a sweet wine, due largely to the White Zinfandel craze of the past, but also to the high presence of mass marketed Zin based blends that hide a LOT of residual sugar behind the term 'Smooth' and 'Bold' on the labels. A well made Zinfandel, like this one, can be a wine with bold flavors and smooth textures without leaving excess sugar behind to hide the deficiencies.
Deep purple color in the glass but with some clarity around the edges, this shows a lovely nose of warm red and black fruits with some dark baking spice and a slight touch of toasted oak (only 15% new barrels used), but nothing candied or over-amplified, and no boozy tones from excess or out of balance alcohol. The first sip is ample on the palate with loads of currant and black cherry flavors, and the tannins are very fine to allow a smooth and pleasant mouthfeel, but it's accomplished with absolutely no sticky or melted jelly sensations, even finishing with a dusty grape skin or peppery note that's undeniably dry. This has a lot more in common with the old school, food friendly Zins of the past, marrying some savory to the fruit and making it much more versatile.
With November quickly approaching, we are starting to get our turkey signs dusted off for our Thanksgiving wine selections. It never hurts to start making a few choices early before the rush starts on your personal favorites, so start thinking about grabbing a few provisional bottles and stashing them away. The Beaujolais Nouveau frenzy won't start until the week before Thanksgiving, which is just fine for us because it gives us time to remind everyone just how great the REST of Beaujolais is, and how quickly the quality goes up even in small price increases. Marcel Lapierre is one of the legends of Beaujolais, part of Kermit Lynch's 'Gang of Four' that helped to bring the region back from the brink of mediocrity in the 80s. This wine is a unique outlier to many producers in that it walks the line between the Nouveau and Cru designations, so much so that it doesn't even have a designation in their appellation system and has to carry the basic 'Vin de France' name. Most of the fruit here comes from their youngest parcels in the Cru of Morgon, with some other younger vineyard sources elsewhere in Beaujolais. This sees just a touch of carbonic maceration (the process that gives Nouveau its soft grapiness) and ages for a short time in tank to preserve the softness, but still imbues the savory texture of a Cru wine as well as giving it a much better shelf live than a Nouveau.
A bright juicy purple color in the glass without being neon level radiant,the aromas have plenty of fresh pressed grape juice in the nose to pull in most every Nouveau fan, but the second and third whiffs start to pull out the more traditional savory Gamay notes, hints of tart cherry skin and peppery herbs. The palate is super juicy, and thanks to the wine not being filtered there is still plenty of fine tannin texture that helps to pull out a lot of the more savory fruit the longer the wine sits in your mouth. There is also the nice tinge of tartness on the palate that comes from the traditional use of native yeasts, versus the industrial yeasts often inoculated to the mass marketed Beaujolais that gives them the overriding bubble gum character. As tasty as a Cru Beauj but with a few of the potentially harder edges polished off with 500-grit sandpaper, this will be a winner with pretty much everyone at the holiday table.
Ever on the search for great quality wine from anywhere around the world, we travel to the often forgotten but historically important region of Georgia for this week's wine. Situated between the Black Sea and Caspian Sea, the winemaking culture here is among the oldest in the world, with evidence tracing back over eight thousand years. Politics have hindered the development of the industry more than potential quality, as the connection to the Soviet Union put much of its modern existence behind the Iron Curtain, inhibiting modern techniques and new markets outside of Moscow and other major cities. Even though the wines were reduced to mostly bulk production, Georgia has always maintained a higher reputation for potential quality, and as they have become an increasingly independent state they have looked to capitalize. Saperavi is probably the best known red grape in Georgia and the other countries around the two inland European seas, one of the few native grapes with a healthy and positive reputation for long term aging. Thanks to some of the modern techniques that have arrived in recent years, those hearty and rougher edges can be polished off a bit to make a wine that has more immediate gratification, enabling more wines to get bought and sold quickly in the world market and have more consumers trying these tasty wines.
Deep, inky purple color in the glass, with a first whiff to match that's filled with dark spice and almost sweet blackberry jam tones. The longer it is open, the more savory it grows, with somewhat garrigue-like spice that calls to mind a COtes du Rhone with a lot of Syrah and Mourvedre in the blend. In the mouth the texture feels as rich as you would expect from the look and aromas, but the tannins are surprisingly forgiving and the fruit characters are not sweet at all. In fact, most of the lingering flavors through the finish are tart black cherry and even citrusy with a flash of nervy acidity at the end. A great wine to pair with hearty comfort foods, stews and roasts and the like.
Most Americans, even the savvy tourists, may not be familiar with the Italian city of Grosseto and the region of Morelino di Scansano, or even aware that it's part of Tuscany. As a coastal city almost exactly equidistant from Florence and Rome, it just doesn't have the historical or cultural significance to make the buses stop in the same way a city like Pisa does, lucky enough to have a crooked bell tower everyone want to take a picture of pretending to hold it upright. Also not quite close enough to the coastline to be considered a 'beachfront' city to attract the locals for a Mediterranean getaway. But like every region of Italy, they do make wine, and their coastal influence allows them to make wines unlike any others in Tuscany. The warming influences from the sea provide for a richer character to the Sangiovese they grow (Morellino is the local name for the Sangiovese grape), and has also allowed grapes like Syrah, Grenache and Alicante Bouchet to thrive as well, giving those grapes fair use in the Scansano DOCG. The resulting wines carry a certain Tuscan signature polish, but can be much warmer and wilder depending on the amount of Sangiovese used. You also see a fair number of experimentation with 'naturalist' winemaking and other innovative styles, thanks to the lower cost of vines here and relatively low scrutiny on traditional styles, giving producers the freedom to explore and create their own paths.
Rich and warming on the nose, there are hints of a Chianti-like dark fruit and leathery tones behind the spice and cherry that pop forth almost immediately, gaining a touch more savory and structured tone as it opens up. The palate is richer and a bit more saturated than the usual Tuscan wine, but shows a lot less of the juiciness than it shows on the nose, with a lot of dark leather, anise, and currant flavors. At the same time, expecting a chewier tannin to come along with the flavors, the feel is actually very fine and approachable, only showing a bit of dustiness that lingers on the finish. The familiar side of this wine works in well with all sorts of traditional red meat dishes you could use a Chianti for, while the warmer fruit side gives you license to try it with hearty dishes that may have a bit of heat of aggressive spice to them as well.
The Best of the Best.
We offering free tastings on these wines in the store every Thursday and Friday, and a 10% discount off the retail price through the duration of the day. Come on by and give them a try!