100% Lagrein. From the Mayrs' 40-to-90-year-old Lagrein vines around the winery. The grapes are farmed organically and harvested by hand. The rosato is a 50/50 combination of direct-press and saignée juice, fermented in tank with a pied de cuve made with native yeasts and aged in 20-hectoliter oak botti for at least a year before release (so the vintage is always one behind most of the rosé market). It is deeply colored, full-bodied, soft and spicy, with dark-cherry-cranberry fruit and a mineral spine, drinking more like a light red than most rosé wines.
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Got Grapes bottlings are meant to be fresher and lighter wines that you can chill and enjoy year round. This year’s Got Grapes comes from a mix of red barrels from the cellar ranging from 2018 through 2020. It is a multi-grape, multi-vintage, light and chillable red – a Broc California table wine!
Chill it down, pop it open and drink up.
Natural wine made of Carignan, Mission, Valdiguié, Syrah, Cabernet Franc, Cabernet Pfeffer, Zinfandel.
Grape Varietal: Sangiovese (organic)
Vineyard: Chance Creek in Mendocino, California
Originally planted for Palomino grapes to make Sherry, Chance Creek was purchased by Lou Bock in 1979, after being neglected for over 25 years. Low pH soils and cool nights keep the vineyard's Sauvignon Blanc and Sangiovese bright and fresh. Bock practices organic farming.
Winemaking method: Carbonic maceration, no additives and no fining.
Tasting Notes: A structured and bright wine with notes of cherry, dark berries and tangerines
The grapes were harvested in August to help preserve their natural acidity. All varieties were fermented separately then aged in neutral French oak barrels with no S02. Bottled in January. Malolactic fermentation was allowed to happen naturally. In 2018 we added Picpoul to the Love White blend – adding more brightness. The Picpoul grapes come from vines that we grafted onto Roussanne vines at Love Ranch a few years ago. The cuttings came from Rorick Vineyard. This wine is unfiltered and will contain some sediment.
PLUMPJACK WINE & SPIRITS
Bright and energetic, this citrusy natural orange wine will get you pumped.
Grape(s): 85% Sauvignon Blanc, 15% Semillion. Two thirds of the fruit is foot crushed and pressed to a tank, settled for a day and then racked to neutral barrels for fermentation and 7 month elevage. The other third undergoes carbonic maceration for 2 weeks before being pressed, fermented and raised in a stainless tank for 7 months.
"I loved the freshness and complexity of the fruit, spice and herbal flavors in this wine." - Eric Asimov, New York Times
Composed primarily of Zinfandel, Trousseau noir, and Mondeuse, this natural wine is as bright as it is spicy.
The geographic designation Colli Aprutini, can be used by wines from the province of Teramo. The first historical evidence of winemaking in Abruzzo dates back to Polybius, a Greek historian who lived between 205 and 123 BC. Polybius describes the quality of wines from Piceno-Aprutina, an area which corresponds roughly to modern-day Teramo.
Massetti Francesco uses no chemical fertilizers, pesticides or herbicides.
We wanted to make a full-bodied, textural Rhône blend with just the right amount of skin contact. 45% Marsanne, 30% Roussanne, 25% Viognier.
Louis Dressner Selections
In a market of flashy packaging this wine is too often overlooked, but it is truly among the best valued of our Italian whites. Fresh herbs and lightly fruity, this is an awesome example of what Garganega grown organically can be. Allowed a natural wild yeast fermentation, no filtering and very low amounts of sulfites added. Pair with seafood, white sauced pasta, chicken or hard cheeses.
Gambellara is ostensibly the extension of the Soave foothills in Veneto into the adjoining province of Vicenza where the wine changes its name, but not its general composition. The principal white grape is Garganega backed up with small amounts of Trebbiano. These hills are volcanic in origin, and have rich, dark mineral soils with good amounts of fine clay. They are south facing slopes that are protected from the blasts of Alpine northern winds by the southern Dolomites. The altitude here is between 150 to 250 meters.
Angiolino’s estate, in the hamlet of Biancara, now covers about 9 HA. For more than 16 years now, he has plowed in his vines and not used any soil treatments, chemical or otherwise. Using biodynamic viticultural practices, Angiolino has created an organic, living soil and ecosystem for benefiting the health of the vines and their resistance to any form of malady. He is unwavering in his belief that great wines are the result of healthy, beautiful, handpicked fruit, and the only way to achieve this is through natural processes.
Furthermore, he believes that the work in the cellar -- vinification, aging and bottling --must be consistent with the work in the vines and involve no additives that compromise the natural fruit material, for better or worse. The vinifications are conducted without temperature control, the addition of sulfur, enzymes or yeast and without the use of fining or filtration. Annually the production is between 35 to 45K bottles. - Louis/Dressner
Grapes: Grenache, Muscat, Cabernet Sauvignon, Zinfandel, Mourvèdre, Syrah, Marsanne, Viognier
The resulting wine is somewhere between a dark rosé and a light red. You get the floral aromatics from the Muscat, a little bit of spice from the Cab, and lush stone fruit from the Grenache. It's like Hi-C fruit punch on acid. It's ready for the party & ready for the izakaya. A Subject to Change signature. Serve chilled!
Method: We pick everything that’s ripe in two passes. Each pick represents between four and six varieties. The fruit was then foot-crushed, macerated whole-cluster for three to five days and then pressed to a tank. The juice was barreled down for fermentation and seven month elevage in a combination of neutral 225L barrels and 500L puncheons. The two lots were racked together for bottling. As always - unfined, unfiltered, no SO2.
Muskateller is a very old variety that dates back to the ancient world and comes from around the Mediterranean region. This true globetrotter is the lively and spicy representative of the enlarged Muscat family.
Made from 100% Gelber Muskateller. The grapes come from 3 different vineyards planted on quartz and clay with alluvial deposits. The grapes are destemmed and spontaneously fermented on the skins for 10 days in steel tanks. The wine is then kept on the lees for 7 months before being bottled without filtration.