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Our Natural Wines Helping You to Appreciate Are the Result of the Deep Respect That Our Winemakers Have for Their Land
All served by the glass! Our natural wines Helping you to appreciate are the result of the deep respect that our winemakers have for their land. A respect that starts in the commitment to growing native grapes, a glass at a time . as an authentic expression of their land. It continues choosing organic and biodynamic farming methods, that favor the coexistence in the vineyard of a living plant biodiversity, made up of herbs or animals that keeps the vines healthy and nourish the soil and plants in a natural way. For our winery we have selected only labels and producers capable of creating, In natural winemaking the harvest is entirely manual, respecting the rhythms with their wines, a journey made of nature. Even in the cellar the intervention is minimal, of passion, authenticity and respect where the sole task of the winemaker is to accompany the grapes in the expression for the land. We believe that the best of their identity through an absolutely natural fermentation with indigenous yeasts, way to help you explore it without temperature control, filtration or clarification that alter is to serve all our wines by the glass. the true “soul” of the wine. The result is Natural, vibrant, living wines, Because every step of this journey that are a perfect interpretations not only of the territory, of culture and tradition deserves to be sipped slowly, before but also of the personality and the unique passion of the winemaker. starting again to discover new emotions In a word it’s the real reflection of the “terroir”. -
Table of Contents
TABLE OF CONTENTS Sparkling & Champagne ............................. 3 White Wine .................................................. 4 Greece ........................................................................................4 Mediterranean ......................................................................5 Germany ...................................................................................5 Italy ................................................................................................5 Spain ........................................................................................... 6 France ........................................................................................ 6 From the New World .......................................................7 Rosé Wine ................................................ 8 Skin-Contact Wine ................................... 9 Red Wine .................................................10 Greece .............................................................................10 Mediterranean ...........................................................12 Italy ..................................................................................... 12 Spain .................................................................................. 13 France............................................................................... 13 From the New World ............................................ 14 Thrace Macedonia Epirius Thessaly Ionian Islands Aegean Peloponnese Islands Crete 2 SPARKLING -
Old Vine Field Blends in California: a Review of Late 19Th Century Planting Practices in Californian Vineyards and Their Relevance to Today’S Viticulture
Old Vine Field Blends in California: A review of late 19th century planting practices in Californian vineyards and their relevance to today’s viticulture. A research paper based upon Bedrock Vineyard, planted in 1888. © The Institute of Masters of Wine 2017. No part of this publication may be reproduced without permission. This publication was produced for private purpose and its accuracy and completeness is not guaranteed by the Institute. It is not intended to be relied on by third parties and the Institute accepts no liability in relation to its use. Table of Contents 1. Summary ......................................................................................................................... 1 2. Introduction ..................................................................................................................... 2 3. Situational Context.......................................................................................................... 4 3.1 Written Works on California Field Blends ............................................................... 4 3.2 International Use of Field-Blending ......................................................................... 4 3.3 Known Benefits of Co-fermentation ......................................................................... 6 4. Methodology ................................................................................................................... 8 4.1. Historic Primary Document Research .................................................................... -
After 47 Years, Paul Draper Retires Fall 2016
Fall 2016 After 47 Years, Paul Draper Retires Dave Bennion, Charlie Rosen, and Hew Crane, the three scientists from Stanford Research Institute (SRI) 80 years – It seems a most celebratory age to step who had reopened the old Monte Bello Winery as Ridge back. We have two of the finest winemakers and one Vineyards in 1962 had heard me speak about Chile and of the most exceptional vineyard directors, who have our traditional methods. What I described fit with what each been with me for more than twenty years. Though they were doing and their idea that wine was something I have done all major tasting with Eric Baugher, John “real” and a perfect corrective to the “virtual” world that Olney and David Gates, the wines of the last ten years they were pioneering in their work at SRI. In offering are theirs, not mine, so you already know the quality me the job of winemaker they had me taste the ’62 and style of the vintages to come. and ’64 Monte Bellos made from cabernet replanted in the 1940’s at Monte Bello. They had never made wine I grew up on an eighty-acre farm west of Chicago. After before and had simply picked the grapes on a Saturday, attending the Choate School and receiving a degree in crushed them to a small fermentor adding no yeast philosophy from Stanford University, I lived for two and a and went back to their jobs. They had placed a grid to half years in northern Italy, putting in the military service submerge the grapes and came back the next weekend still required by the draft. -
Beer & Cider ...3
INDEX BEER & CIDER ........................................... 3 WINE BY THE GLASS .............................7 HALF & LARGE BOTTLES ....................11 SPARKLING & ROSÉ ..............................14 WHITE WINE ...........................................16 RED WINE .................................................22 DESSERT WINE & AMARO .................. 28 LIQUOR .....................................................34 1 BEER & CIDER 3 DRAFT 4oz / 8oz / 12oz ZERO GRAVITY [VT] ‘GREEN STATE LAGER’ | CZECH PILSNER 4.9% ABV | 3 / 5 / 7 MAINE BEER COMPANY [ME] ‘A TINY SOMETHING BEAUTIFUL’ | AMERICAN PALE ALE 5.5 % ABV | 6 / 8 / 10 GRIMM [BK] ‘CAPSLOCK’ | IPA 5.5% ABV | 6 / 8 / 10 HILL FARMSTEAD [VT] ‘HARLAN’ | DRY-HOPPED AMERICAN PALE ALE 6.2% ABV | 6 / 8 / 10 HUDSON VALLEY [NY] ‘RE-UP’ | DOUBLE IPA 8.0 % ABV | 6 / 8 / 10 SUAREZ FAMILY BREWERY [NY] ‘ROUND THE BEND’ | AMERICAN PORTER 5.3% ABV | 5 / 7 / 9 4 BOTTLES & CANS SPECIALTY BEERS We carry an assortment of hard to find cans and bottles which alternate seasonaly including our rotating OTHER HALF selection Ask your server or bartender for our current selection LIGHT German Pilsener • BURIAL ‘SHADOW CLOCK’, ASHEVILLE, NC, 16OZ • 8 Belgian Blonde Ale • MIKKELLER ‘SHAPES’, SAN DIEGO, CA, 12OZ • 6 Brett Saison • OTHER HALF X 3 STARS ‘MEEK MILLET - 12 STRAIN BRETT’, BROOKLYN, NY, 500ML • 17 Farmhouse Saison • OXBOW ‘CROSS FADE’, NEW CASTLE, ME, 16OZ • 16 Witbier • THE ALCHEMIST ‘STERK WIT’, WATERBURY, VT, 16OZ • 12 Golden Ale • AGAINST THE GRAIN ‘SHO’NUFF’, LOUISVILLE, KY, 16OZ • 7 Barrel-Aged Saison • HOLY MOUNTAIN ‘THE SEER’, SEATTLE, WA, 750ML • 28 Toasted Hay Grisette • KENT FALLS ‘LADE OL’, KENT, CT, 16OZ • 16 SOUR Gose • WESTBROOK ‘WESTBROOK GOSE’, MT. PLEASANT, SC, 12OZ • 5 Sour Ale • UPLAND ‘REVIVE’, BLOOMINGTON, IN, 500ML • 16 Barrel-Aged Sour Ale • UPLAND ‘IRIDESCENT’, BLOOMINGTON, IN, 500ML • 16 Blended Lambic • DRIE FONTEINEN ‘OUDE GEUZE’ A.K.A. -
Red Wine "Schioppettino"
SCHIOPPETTINO AUTOCHTHONUS D.O.C. Friuli Colli Orientali RIBOLLA NERA, CALLED SCHIOPPETTINO IN THE MUNICIPALITY OF PREPOTTO AND SURROUNDINGS, IS DEFINITELY A FRIULIAN INDIGENOUS GRAPE VARIETY, ORIGINATING RIGHT FROM THE PREPOTTO AREA AND MAINLY GROWN THERE. ACCORDING TO SOME PEOPLE, THE WORD “SCHIOPPETTINO”, WOULD REFER TO THE CRACKLING IN THE BOTTLE OF ITS SPARKLING WINE (BEING ONCE BOTTLED WHILE STILL YOUNG IT COMPLETED MALOLACTIC FERMENTATION IN THE BOTTLE, THUS BECOMING SLIGHTLY FIZZY), WHILE ACCORDING TO OTHERS IT WOULD RELATE TO THE FACT THAT ITS GRAPES, FLESHY AND CRUNCHY, SEEM TO CRACKLE IN THE MOUTH WHEN ONCE TRIES TO EAT THEM. Technical characteristics Grape variety: Schioppettino in purity Wine typology: Dry red Vineyard name: “Ronco Grassi”, located in the municipality of Corno di Rosazzo Nature of soil: Marnous-arenaceous rocks of eocenic origin rich in mineral salts and many other micro-elements Altitude: 200 m a.s.l. Year of planting: 2000 Exposure: South-east Grape yield per hectare: 80 qt. Growing technique: “Cappuccina” Harvesting: Very late with withering on the vine; manual with grapes selection. Vinification: Once the grapes have been delicately destemmed, they go through a process of maceration for a period of time of 6-8 days, so as to allow optimal extraction of the colouring, tannin and aromatic fraction of the grape skins (the whole process is encouraged by frequent drawing off of the must and pumping it over the cap). During this stage the alcoholic fermentation begins. The vinification process goes on with the drawing of the wine off the vats and the pressing of the crushed grapes. -
RONCHI DI CIALLA Friuli Venezia-Giulia, Italy
Producer Fact Sheet September 2021 RONCHI DI CIALLA Friuli Venezia-Giulia, Italy www.ronchidicialla.it Ronchi di Cialla, a 28 hectare historical Friulian Estate, is a small, family run business. Established in the 1970s, they have established a reputation as one of the finest producers of age-worthy wines in Fruili. ‘Ronchi’, in Fruili’s dialect, means hills cultivated by vines; ‘Cialla’ is a small valley surrounded by woods "The Ronchi di Cialla 2015 with chestnut, oak, and wild cherry trees. Located in the Cialla valley, one of three sub-zones in Colli Schioppettino di Cialla is a tangy, raw and unique wine Orientali del Friuli, it is a picturesque area with perfect growing conditions for the indigenous grapes. with its distinct personality. This The company philosophy has always been to work solely with indigenous varieties, such as, Ribolla, unusual expression certainly Redosco, Schioppettino, Verduzzo, and Picolit. In fact, the Rapuzzi Family restored and revitalized the doles out those dusty, white- Schioppettino grape from near extinction, defying the odds and local wine laws. pepper aromas, and you get them here in large supply. This Their viticultural practices involve minimal treatment with non-polluting products, while vinification is is a mid-weight red that shows carried out naturally. Their continued commitment to agriculture innovation and ecologically-friendly freshness and a light tannic touch. If you are interested in methods have earned them their "biodiversity friendly" certification by the World Biodiversity the indigenous grapes of Italy, Association. This accolade is granted to those with a commitment to progressive increases in biological this wine is well worth your diversity, conservation through the use of natural practices, and minimal interference farming attention." 93 points, Robert Parker, techniques. -
4 Iconic, Delicious Zindandels to Try
| Back | Text Size: https://triblive.com/lifestyles/fooddrink/14094413-74/4-iconic-delicious-zindandels-to-try 4 iconic, delicious Zindandels to try Dave DeSimone | Wednesday, Sept. 19, 2018, 12:03 a.m. Enjoy a full-range of fruity, yet beautifully balanced California Zinfandels. Mid-September marks a critical moment for zinfandel, the granddaddy of California’s red wine grapes. If growers allow zinfandel clusters to linger on the vines until October, then sugar levels continue rising as the grapes soak up California’s glorious autumn sun. More sugar means more potential alcohol. During the ’90s and early 2000s, alcohol levels mounted alarmingly in a majority of zinfandels. Many wines attained alcohol by volume in the upper-15 percent range. Some even tipped over 16 percent. More alcohol became the norm especially in so- called “cult” zinfandels. Monster alcohol, overripe fruit and pronounced oak influences found favor with prominent wine critics. They typically gave “bigger” wines higher numerical ratings on the 100-point rating scales then dominating consumer attentions. More recently as 100- point scales have become less prominent, sanity has slowly returned. Increasingly, California producers pick zinfandel earlier and throttle back to craft more balanced bottles. Drinkability and compatibility with food have regained importance. The movement represents a return to the zinfandel traditions of the mid-20th century when most wines comfortably landed between 12.5 to 14.5 percent alcohol by volume. The nonprofit association “Zinfandel Advocates Producers,” or “ZAP,” for short, leads the push for appreciating zinfandels as table wines. ZAP offers a terrific place to learn more at Zinfandel.org . -
Thesommjournal
THE SOMMELIER JOURNAL FEBRUARY/MARCH • 2020 $10.00 US/$12.00 CANADA THE SOMM JOURNAL HOME Grown HAHN FAMILY WINES’ Smith & Hook HIGHLIGHTS THE STRENGTH OF THE HEUMANN PHOTOGRAPHY DAWN PHOTO: CENTRAL COAST Smith & Hook winemaker Megan McCollough and Hahn Family Wines Director of Winemaking Paul Clifton in the wintery TKTK vineyard. Winemaker Megan McCollough displays a bottle of Smith & Hook Cabernet Sauvignon. Somm Journal Feb-March_001-31_KNv3.indd 1 1/30/20 2:47 PM Uniquely Paso Robles, Authentically J. Lohr The J. Lohr Pure Paso™ Proprietary Red Wine is exactly what the name suggests: authentic Paso Robles winegrowing history captured in a bottle. It is our tribute to one of the world’s great winegrowing regions – a special place that we are proud to call home. @JLOHRWINES | JLOHR.COM © 2019 J. Lohr Vineyards & Wines JLohrPP-TPSJ-AD-8_375x10_875.indd 1 1/22/20 10:23 AM Somm Journal Feb-March_001-31_KNv3.indd 2 1/30/20 2:47 PM THE SOMM JOURNAL FEBRUARY/MARCH 2020 • Vol. 7 No. 2 PUBLISHER/EDITOR-IN-CHIEF VP/SALES & MARKETING Meridith May Bill Brandel, CSW 818-322-5050 [email protected] [email protected] VP/COMMUNICATION & TRADE RELATIONS MANAGING EDITOR SENIOR STAFF EDITOR Lars Leicht Jessie Birschbach Kate Newton [email protected] [email protected] [email protected] VP/FINANCE DIRECTOR Anna Russell 818-990-0350 CONTRIBUTORS [email protected] Yvonne Albinowski, Jeremy Ball, Beth Baugher, Devin Berko, Kyle Billings, Jenni Burgess, SENIOR ART DIRECTOR Shaunte’ Dittmar, Ian Buxton, Amanda M. Faison, Rick Fisher, Nick Klein, Jess Lander, Michael Viggiano Rachel Macalisang, Michelle M. -
BULLETIN Preserving the Legacy of Zinfandel & Petite Sirah
4038 Big Ranch Road Presort Standard Napa, CA 94558 U.S. Postage PAID Napa, CA Permit No. 103 Address Service Requested Fall 2018 THE BULLETIN Preserving the Legacy of Zinfandel & Petite Sirah Cluster Primordia Flowering Cluster Vintage 2016–It was in the cards! Excellent vintages are usually characterized by ideal seasonal weather–you know, typical Northern California-style winter, spring, summer, and fall. The near-perfect 2016 growing season had good winter rainfall, started budding early, saw ideal summer weather conditions throughout Napa and Sonoma, and wrapped up before the valleys’ first significant fall rainstorm arrived on October 14th. Thanks to a relatively moderate and mild July and August and then a series of warm days at the end of the growing season, our vineyards were able to progress to near-perfect ripeness. We are ecstatic and grateful for another excellent vintage, and we are chalking up the Biale 2016 as one of our favorite “poker hands” of all-time. Precipitation: Following three consecutive years of significant rainfall deficits, rainfall in 2016 returned to Napa normal with about 24 inches along with a typical dry summer. Bud break: It began slightly early around March 1st and lasted about two weeks until mid-March. Bud break is when the vines “wake up” from dormancy and we observe the appearance of new green growth. Growth: A moderate growing season and summer ensued with diurnal swings of chilly nights in the '50s and warm days in the '80s and '90s. A couple of heat spikes in late August and late September were typical, but nothing extreme or dramatic occured to adversely affect the fruit. -
Table of Contents
TABLE OF CONTENTS Sparkling & Champagne ............................. 3 White Wine .................................................. 4 Greece ........................................................................................4 Mediterranean ......................................................................5 Germany ...................................................................................5 Italy ................................................................................................5 Spain ........................................................................................... 6 France ........................................................................................ 6 From the New World .......................................................7 Rosé Wine ................................................ 8 Skin-Contact Wine ................................... 9 Red Wine .................................................10 Greece .............................................................................10 Mediterranean ...........................................................12 Italy ..................................................................................... 12 Spain .................................................................................. 13 France............................................................................... 13 From the New World ............................................ 14 Thrace Macedonia Epirius Thessaly Ionian Islands Aegean Peloponnese Islands Crete 2 SPARKLING -
Trentadue History
TRENTADUE HISTORY ARRIVING IN SONOMA COUNTY The Trentadue family arrived in Sonoma County long before the region gained a reputation as the Wine Country. Life-long, hands-on agriculturists, Evelyn and Leo Trentadue contributed significantly to the advancement of their region over the years. In 1959, the Trentadues decided to flee the developers encroaching on their apricot and cherry orchards in Sunnyvale, the area known today around the world as Silicon Valley. To preserve their way of life, these hard-working Italian ranchers purchased 208 acres of land in Sonoma County’s then remote Alexander Valley. There was little market for the region’s dry-farmed apples, prunes, pears, and grapes in the late 1950s, so land was cheap and plentiful. Scores of ranches were for sale but, because it was blessed with an excellent combination of climate, soil, and water, Leo settled on a special piece of property in the heart of the Alexander Valley. Little did he know what this ranch had once been, much less what it was to become. The piece of land, which is now home to Trentadue Winery, has a remarkable history. In 1868, a French botanist named Andrew Bouton established Heart’s Desire Nursery on this excellent site east of the railroad tracks. With a passion for breeding new and improved strains of fruit trees, Bouton devoted himself to plant propagation, becoming a major supplier of young tree stock to orchardists throughout the western United States. His reputation attracted the attention of a young man named Luther Burbank who visited Bouton frequently. Influenced by Bouton, Burbank conducted his own work in nearby Sebastopol and Santa Rosa.