Anyone that has been in the Asheville wine scene for a few years knows Jessica Gualano. She owned The Wine Studio of Asheville on Charlotte St a few years back and gained quite a loyal following during that time. Now she’s BACK as the National Sales Manager – East, for David Bowler Wine, one of our all time favorite wine importers. We hope you will join us on TUESDAY 11/26/19 as we welcome her back to AVL for a very special tasting.
Bermejos Espumoso Brut Nature
100% sparkling Malvasía Volcanica* from a single vintage, made using méthode Champenoise and aged at least 18 months sur lie. The prise de mousse used to start the second fermentation is made with Malvasía must rather than sugar. Zero dosage. *Malvasía Volcanica is a crossing of Malvasía Aromatica (originally from Italy) & Marmajuelo, which is indigenous to the Islands. Owned and run by winemaker Ignacio Valdera, Bermejos is on the easternmost island of Lanzarote. Only 125km from the African coast, conditions here are extreme. A volcanic explosion that lasted from 1730-1736 covered the entire island in lava and ash 3-5 meters deep. Consequently, each vine must be planted in a hole or hoyo that breaks through that infertile volcanic crust of petrified lava to the organic matter that can nourish it. The wind, which acts as a natural fungicide, is so ferocious that each hoyo is surrounded by rock walls for protection. The flora on Lanzarote – including the vines – cannot grow up very high; there are not enough nutrients in the soil to support sprawling greenery.
Andrea Felici Verdicchio dei Castelli di Jesi Classico Superiore
“Leopardo Felici has a great hand with the Verdicchio grape, producing two of the Marche’s best white wines. Clearly,the vineyard location in the cool-climate, hilly area between Apiro and Cupramontana is a big help, as the wines have high natural acidity, a strong mineral overlay and wonderful clarity. But strong viticultural and winemaking skills also play a role. Felici is one of the few producers of “vino biologico” in Italy talented enough to avoid making wines with offputting aromas, and his decision not to use oak (only stainless steel and cement vats are used) also contributes to the precision of the wines. Andrea Felici is a name to watch in Italian wine circles.” —Ian d’Agata, Vinous. 100% Verdicchio. The fruit is from 10 hectares of various vineyards on the Felici farm, from 10- to 40-year-old vines. The vineyards are between 500 and 600m above sea level; Leo’s vineyard site at 600m is the highest in the appellation. This is the greatest Verdicchio we have ever tasted, rivaled only by the folks at Garofoli.
Wachter Wiesler Blaufränkisch Eisenberg “Béla Jóska”
Christoph Wachter began working at his family winery in 2008 when he was just twenty years old. He took over full responsibility in 2010, and now farms sixteen hectares of vineyards in Südburgenland, in the towns of Eisenberg and Deutsch Schützen. When Wachter started in 2010, he stopped using herbicides and pesticides entirely. Today, he is one of only three producers in Südburgenland who is farming organically. And in 2012, he studied biodynamic farming for two years and he applies some biodynamic techniques today. We met Christoph and his sister in 2013 and they were with out a doubt two of the most gracious hosts we could have ever have come across. Bela-Joska remains the flagship of the winery. It’s named after his two grand-fathers and the cuvee was first bottled in 1992. The Wachter-Wiesler wines are some of the most exciting red wines made in Austria today. Wachter-Wiesler wines have silky texture, floral aromatics, great energy, and elegance – truly Blaufränkisch at its finest.
Monje Hollera Carbonica
The Monje family has been making wine since 1750. For generations they have passed their passion for and knowledge of the land from father to son. Today Felipe Monje continues the family tradition. Felipe stewards some of the oldest vines on Tenerife (300+++ years old!) and his cellar, full of 200-year old barrels, is a paean to the history of the trade routes that first brought the Canary Islands to worldwine viticultural renown. Hollera is the name of the vineyard from which the fruit for this wine comes; 40-60 year old Listán Negro vines, fermented with semi-carbonic maceration.
Laderas de Sedella Anfora
Founded in 2006, Sedella is owned and run by Lauren Rosillo, an innovative, young Spanish winemaker who worked on projects in Rioja, Rueda and La Mancha before falling in love with the Axarquia region in Malaga. There he found a 2.5-hectare vineyard located in Sedella a quaint town of 400 people, with slate-strewn soil that he could not allow to pass him by. Located at Appellation d’Origine Sierras de Malaga, its high elevation (2461 feet), ancient field blended Romé, Jaén and Garnacha vines (100+ years old) and proximity to the Mediterranean Sea all enhance the personality of Lauren’s wines. Many of Lauren’s innovations as a winemaker are in fact agricultural innovations. He uses Roman plows and horses rather than tractors to avoid compressing the soil. At its steepest, the slopes are at a 45% grade, but Lauren maneuvers the horses adeptly on the hillsides. The vineyards are organically farmed and certified. Production here is tiny – about 400 cases total. Lauren’s amphora-aged wine is a blend of Romé Tinto, Garnacha, and Jaén, grown on slate, on very poor soils. Fermented with native yeasts in French oak eggs; aged one year in cement amphora. Sulfur is used only at bottling, and there is no fining or filtration. Final sulfur level: 29 ppm, which to us is very natural.
*tasting free with purchase of $10 or more per guest