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This is a very special wine. It’s like mandarin, pineapple guava and sea salt in your glass. Enjoy!"
Blend of Tocai and Friulano.
A red natural wine made from 100% sustainably farmed Gamay grapes grown in the Touraine, Loire Valley, France. Semi-carbonic fermentation, aged for 8 months in stainless steel tank, low-sulfites (30ppm).
Fresh cherry, Violets, Baking Spices, and Earth. Medium Body
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.
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.
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.
A crisp orange wine perfect to pair with spicy foods, springtime and ... well, anything. The 2017 vintage of this wine landed us on Sunset Magazine’s top 100 wines list. It will make you a believer in non-red wines. We use a mix of white grapes from different vineyards that we de-stem and ferment on skins, resulting in a beautiful showcase of all the delicate flavors of white wine, but with more substance and texture.
- Tasting Notes: Apricot, Haitian Orange, Marzipan
- Pairings: Bleu cheese, Duck sausage, dried fruit
- Appellation: Central Coast
- Alcohol: 12.1%
While Sangiovese is the most prolific of the Umbrian varietals, Umbria’s identity is intimately connected to Sagrantino, a grape that has enjoyed premier positioning in Umbria for centuries, conducting an extensive and noted history as a passitowine. In fact, though an exceedingly rare native—limited to a mere 400 acres of vineyards—this distinct minority mediates between the two discrete flavor profiles that characterize this region’s offerings—earth-driven Sangiovese-based wines and modern-oriented blends crafted from the principal international varieties. The wines of Paolo Bea, however, are slightly “off center,” veering more towards the former profile—headlined by the wines of Lungarotti—than the latter. This stylistic predilection is enabled by Bea’s rejection of barrique, yet his wines do not take on a distinct profile; rather, distinctions are realized both between vintages and, at times, within the context of a single vintage.