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Liwa Sauvignon Blanc
This comes from a single vineyard in Dry Creek Valley with an aroma set of lychee, tropical fruits, pink grapefruit pith, just there honey, and fresh cut grass. The palate is light in weight with up front melon that gives way to tropical fruits and a pleasant grassiness. D&M Tasting Notes
Revel Wines, the distributor of Liwa, gives a portion of the proceeds to the Native American Rights Fund / 1% for the Planet.
Liwa is the Miwok name for water
$18.00
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Lúuma Cabernet Sauvignon
Lúuma is named after the original name of the Miwok village, Péta Lúuma. The Cabernet Sauvignon is made by Inizi, in collaboration with Revel Wine, with the goal of offering a bright, honest, food friendly wines at an every day price.
Flavors of cherry, blackberry, cassis, brambly fruit spice, chocolate and a subtle minerality. Food friendly, but also well suited for stand alone drinking. Being a young 2018, a quick decant for 20-30 minutes does wonders.
$24.00
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Luuma Chardonnay
This is a delicious Petaluma Gap expression of California Chardonnay. Accessible to traditional Chardonnay fans while also appealing to those who appreciate a more natural style, it combines weight and body with a zippier acidity and balance. Fermented 80% in Stainless, 20% in oak (with 10% new) and 15% malolactic fermentation gives mineral undertones to a crowd pleasing domestic Chardonnay!
$25.00
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Matthiasson Rosé
Our 2019 Rosé was made from a combination of Grenache, Syrah, Mouvèdre, and Counoise from the Windmill vineyard in the Dunnigan Hills, and Syrah grapes from the Hurley Vineyard in Napa Valley. Its citrusy aromas and clean flavors will complement the wonderful spring foods that show up on the table as the weather thaws (salads, rabbit, frittatas, peas, favas, green garlic…). Perfect for springtime holiday meals, or enjoying on the porch all summer.
Winemaking:
We grow the fruit specifically for rosé, which means that we keep the vines a little happier than for red wine, making plump juicy grapes that are vibrant and refreshing. To capture that zesty brightness, we harvest very early, barely past veraison, similar to the level of ripeness for sparkling wine. We capture the fruit when it is high-toned, crisp, and refreshing. Both vineyards are lovingly farmed organically. We whole-cluster press the grapes, settle in a cold tank for 24 hours, then ferment and age the wine “sur lees” in stainless steel barrels. To preserve the acidity we prevent malo-lactic fermentation. We keep the barrels shut tight, no topping or stirring, and the wine is never racked, fined, or cold-stabilized, but since it is ML negative it is filtered before bottling.
The blend is approximately 45% Syrah, 35% Grenache, 15% Mouvèdre, and 5% Counoise. 3.43 pH, 7.2 g/l TA, 11.5% Alcohol. 1,888 cases produced.
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Nicolas Mariotti Bindi, Cantina Di Torra Bianco, Oleta
A generous nose of tropical fruit, honeydew melon and flower. Round, medium mouthfeel highlighted by pear and saline minerality.
$27.00
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Raft Fleur Pour Ma Mère Rosé
$25.00
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Robert Sinskey Pinot Noir Napa Valley Los Carneros
$49.00
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Robert Sinskey Vin Gris
$40.00
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Scribe Estate Petillant Naturel Rosé
As we welcome spring, we're excited to share with you the 2020 Rosé Pétillant Naturel. Crafted using the ancestral method, these wines are bottled before primary fermentation is finished — without the addition of secondary yeasts or sugars. The wine completes the fermentation process in the bottle, capturing Co2 and resulting in a lively, rustic, terroir-driven sparkling SCRIBE wine.
$39.00
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Scribe Estate Rosé
Made from Pinot Noir grapes (clones: Martini, Pommard, Mount Eden & Wadenswil) grown on the Scribe Estate on the southwest facing slope of Arrowhead Mountain. Harvested early in the season when fruit is full of the bright, high-toned acidity. 100% whole cluster direct pressed, followed by a long, cold fermentation in stainless steel tanks to preserve vibrant aromatics. Energetic and fruit forward on the nose with a dry finish.
PEACH BLOSSOM * YUZU * WILD STRAWBERRY
$35.00
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Scribe Pinot Noir
Just as the estate vines were taking root, we first made Pinot Noir on the flats of our Carneros farm in 2007, composed of equal parts of two California heritage clones ideal for the region’s dense clay: Martini and Pommard. The Martini grapes add spice and fresh, high tones complemented by the Pommard’s natural earthiness. Vinification methods are the same as our Estate Pinot--fermented with native, wild yeast in concrete or steel then aged in neutral oak barrels for about six months; but, compared to its counterpart, the Carneros Pinot ends up expressing a softer, more delicate touch and feel.
$41.00
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Subject To Change ETA Rose
45% Carignane, 40% Petite Sirah, & 15% Grenache
Farmed by John and Jan Upton, the twenty-five acres under vine at Upton Vineyard are all CCOF certified organic and were planted in the 1960s on the characteristic loam soils.
The climate of the upland Redwood Valley AVA experiences more of a diurnal temperature shift than surrounding appellations due to a gap in the coastal ridge which funnels cool Pacific air currents through to the Valley. This leads to a more gradual ripening of refined and complex fruit which retains acidity nicely through harvest.
$23.00
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Subject To Change Party Monster Rosé
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Subject to Change Tasty Waves Piquette
Method: The 2020 Tasty Waves Piquette is made by rehydrating the grape pomace (solids off of which the wine is pressed including skins and often stems) re-extract sugar, flavor and texture. The result is a very light and low-in-alcohol wine - think of it like the second steeping of tea - lighter but with many of the same flavors.
This one is like a fun, frothy Lambrusco-type beverage, with tart fruit and ripping acidity to cut through fat and salt -- which makes it a perfect companion for happy hour with a cheese/salumi board, or pizza, or taco night.
$20.00
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Subject to Change Wine Co. "Wild Child"
$27.00
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Subject to Change Wine Co. 'Disco!' Sauvignon Blanc
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.
$27.00
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Subject to Change Wine Co. Bang Bang Chardonnay
$33.00
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Subject To Change Wine Co. Chenin Blanc Chill Pill
$23.00
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Subject to Change Wine Co. Lune Juice
$21.00
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Subject to Change Wine Co. Lune Pop
Grapes: Zinfandel
Vineyard: Planted in the 1960s, organically-farmed Hillside Vineyard in Talmage sits right above the City of Ten Thousand Buddhas. CCFO certified, the vines are head-trained and planted on loam. Managed and farmed by Humberto Nunez, Hillside has become a cornerstone for Subject to Change.
AVA: Mendocino County
Method: The base wine is our tried and true Lune Juice Zinfandel - a combination of carbonic maceration, reverse saignée method, crushed whole clusters dry cap and destemmed dry cap. We were supposed to keg this wine right before the pandemic and elected not to due to the unknown fate of the restaurant business. We added some unfermented 2020 grape must and bottled the wine under crown cap to make a frizzante Lune Juice - hence the name "Lune Pop." Alas, the second fermentation didn't take off as expected, the result is a happy accident - a juicy off dry red that is killer with a chill on it.
$23.00
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Subject to Change Wine Co. Sleepless Nights
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.
ABV: 11.3%
$30.00
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Subject to Change Wine Co. Solid and Sensible
Grapes: 25% Syrah / 25% Roussanne / 20% Zinfandel / 20% Marsanne / 10% Viognier
This cuvée is a mashup of three separate lots. The first is a coferment of whole cluster Syrah, Marsanne and Viognier (both destemmed) that was left on the skins for 3 weeks. The second is a blend of Syrah and Zin - the Syrah went carbonic for a month and the whole clusters of Zin were left on the skins for 2 ½ weeks. The third is a blend of Viognier, Marsanne, and Roussanne - the Viognier went carbonic for 2 weeks before being pressed together with the later-ripening Marsanne and Roussanne.
$23.00
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Teutonic Wine Company 2018 Red Blend
Tasting Notes: 80% Gewürztraminer and 20% Pinot Noir. We call this a chillable red wine. It's light, crisp with all the aromatics from the Gewurztraminer with nice high acid tones from the Pinot Noir. Very easy drinking wine.
Okay, I know what you're thinking. There's no way a blend of Gewürztraminer and Pinot Noir follows the rules of nature...and you're right. But that's where Barnaby and Olga Tuttle operate, on the fringe, and we should be grateful.
It all started in 2002 when Teutonic winemaker, Barnaby Tuttle, was the wine buyer at Papa Haydn Restaurant in Portland. German wine importer, Ewald Moseler, showed him 14 different Rieslings from Germany’s famed Mosel wine region and Barnaby bought all 14 en route to starting one of the largest German wine lists in Portland. That same night, Barnaby told his wife and partner, Olga, that he needed to learn how to make wines as expressive to terroir as these Rieslings. Fast forward about 15 years, and Teutonic is on the forefront of winemaking in Oregon. With an affinity for colder sites, higher elevation, and dry-farmed vines that are ideally 30 years or older, Teutonic Wine Company produces roughly 6,000 cases of wine per year, all varieties that are typical to Germany’s Mosel region. These include Riesling, Pinot Gris, Pinot Blanc, Chasselas, Gewürztraminer, Silvaner, Pinot Noir and Pinot Meunier.
$24.00
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3201 Fillmore Street (at Greenwich), San Francisco, CA (415) 346-9870
