Our Wine Wednesdays, include one *free sample from each of our hand selected fine wine features (up to four wines). This week NATURAL WINES from Sour Grapes Wine.

German Gilabert Rosé Cava
Cava is the most famous sparkling wine in Spain. In order to be called Cava, the wine must be made by the Champagne method, or traditional method, where secondary fermentation happens inside the bottle. 95% of the production of Cava is located around the Penedès area of Catalonia, at the southwest of Barcelona. Considered the drink of choice in the tapas bars of Barcelona. The grapes used for the German Gilabert El Edén Rose comes from Alt Penedès, where the highest elevation plots in the region are. Only Garnacha grapes are used. The wine is bottled without added sugar or Brut Nature. German Gilabert Rose Cava is a cuvée made especially for Vinos de Terruños by Familia Pastor Gilabert in collaboration with a vintner, which has deep roots and intimate knowledge of cava production. Fermented in stainless steel tanks; cuvée rests on the lees for 45 days. Second fermentation in the bottle by the Champenoise method. Raised on the lees for 12 months before disgorging.
Bottled no dosage. fresh, fine bubbles, citrus, minerals, middle body, elegant, concentrated, dry and long.
Gastronomy: Seafood, tuna, Asian foods, cod, ham croquettes. INSANE VALUE!!

La Milla Albariño sobre Lías
Organic & Biodynamic. Rías Baixas, Soutomaior. 40 – 80 years old Albariño vines. Soutomaior is lowlands, with an altitude generally less than 300 m. near the sea and associated with the lower reaches of the rivers, which determines the climatic characteristics of the Atlantic influence, manifested in mild temperatures and high rainfall, with a water drop in the summer months. La Milla is made with 100% Albariño, this variety finds its natural habitat in the Atlantic ecoclimate, practically in the only one that can be grown. You need mild temperatures favored by the proximity of the sea, heavy rain, sunny atmosphere and sandy and shallow soil. La Milla is a cuvée made especially for Vinos de Terruños by Familia Pastor Gilabert, in collaboration with the winegrower and winemaker Angel Parada, who is the third generation of viticulturists. It’s a slightly golden yellow wine with green hues. Great aromatic complexity highlights a marked varietal character of ripe fruit, predominantly peach and apple, accompanied by memories of pineapple. A perfect harmony with aniseed memory. The palate is broad, tasty and with character. Fresh acidity and aftertaste long, silky and enveloping, it’s accompanied with balsamic and fine herbaceous reminiscences.

Ampeleia Unlitro
Biodynamic/Natural. 80% Alicante Nero (aka Grenache) and 20% Carignano”Ampeleia is one of the stars of the Tuscan coast…..At their best, the Ampeleia wines are among the most pure, transparent expressions of the coast readers will find. Elisabetta Foradori and her team are doing important work here. Ampeleia is a young estate. There is every reason to believe the best is yet to come.” —Antonio Galloni, Ampeleia was born in 2002 from the collaboration and friendship between Elisabetta Foradori, Thomas Widmann, and Giovanni Podini; they saw in Ampeleia a place where they could not only develop an agricultural project but also fulfill a common vision. The project aspires to represent the inherent diversity and huge potential of this particular area of Maremma, the “Colline Metallifere,” which are not the coastal lowlands one usually associates with the Maremma, but mineral-rich hills that have been mined since Etruscan times. The estate results from the purchase of different plots of land, located far apart and on different altitude levels, with the precise aim of creating a great variability in altitude, soil type and microclimatic conditions; each vineyard has a distinctive identity that is enhanced by the uniqueness of the surrounding environment. Variety is the keystone and soul of Ampeleia. In fact, variety represents the project’s constant quality, both physically and symbolically, and is harmoniously expressed in its wines that taste of the varied lands of the area around the village of Roccatederighi. Many of the grape varieties that have been planted in Ampeleia are common in Mediterranean farmlands. In past times, vineyards were not planted with just one grape variety but many types of grapes were present and they were all harvested at the same time; the vineyards at Ampeleia reflect this tradition.This wine is a blend of varieties originating from the Mediterranean Basin—. The fruit was harvested in September at yields of 60hl/ha. The varieties were harvested and vinified separately. A small part of the harvest undergoes carbonic maceration, the rest is either done whole berry or crushed. Macerations lasted 5-7 days. Aged 6 months in cement tanks. Quintessential natural wine in a liter bottle.

Rémi and Laurence Dufaitre Prémices
Organic/natural. 50-70 years old Gamay vines. Rémi and Laurence (his wife) Dufaitre began purchasing vines in and around the Brouilly and Cote de Brouilly crus in 2006, he began to work the land organically, and started harvesting the grapes. Rémi began by selling his grapes to the local co-op, all the while monitoring the indigenous yeast population until he felt it was healthy enough to make his own wine. In 2010 he made and bottled his first vintage. When Jean Foillard tasted Rémi’s wine, he immediately sought him out, recognizing the obvious talent that must be behind the wine. Jean has since taken Rémi under his wing, introducing him to his vast and diverse list of Parisian clients. Remi’s wines currently have a very avid following in the bustling Paris natural wine scene as a result of this. Rémi is a member of the informal group that has evolved from Kermit Lynch’s “gang of four,” the producers in Morgon who studied with natural-wine-pioneer Jules Chauvet (winemaker and biologist), making natural wine (Foillard among them). This group has grown to include younger winemakers like Rémi, who are working in the same spirit. If you find yourself in Villié-Morgon on a Sunday morning or afternoon, take care because this group is likely to envelop you and make you drink Beaujolais all day until the wee hours of the morning! Rémi makes wines in a classic carbonic style, using whole bunches, which are carefully sorted to avoid broken grapes or rot. He adds some carbon dioxide gas to protect the grapes at the beginning of fermentation, and does not use any temperature control. He avoids foot stomping the grapes unless he sees some volatility starting to creep in. His goal is to have as little juice in the tank as possible. He also performs routine analysis to see how the yeast is performing and whether or not there is any volatility. Remi makes all his wines with the same method, thus we can really see and taste the differences between the sites, with minor differences in the elevage of each cuvée. He tastes each cuvée before bottling, and may decide to add between zero and 2 mg of sulfur, depending on how stabile he judges the wine to be. The Prémices is easy drinking and lighter than the Brouilly and Cotes de Brouilly, but it is anything but a simple wine. The lightness and elegance of this wine is balanced with a healthy dose of minerality and complexity that make this one for serious gamay drinkers. We absolutely love love love this wine. Buy it by the case y’all

 

 

 

 

 

***tasting free with purchase of $10 or more per guest***