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Asheville’s Best Wine Tasting W/Brian Dunsmore

August 21, 2019 5:30 pm - 7:30 pm

Vater and Sohn Silvaner

Vater & Sohn is the joint project between Michael Voelker of 2Naturkinder and his father. This is where Michael’s natural wine philosophy meets his father’s traditional approach. The wines are equally natural as those of 2Naturkinder except for a rough filtering and small addition of sulfur before bottling.Vinification Method: Grapes are hand harvested and destemmed. The skins remain in contact with the juice overnight and then the juice ferments in stainless steel tanks. The wine remains in the tank without racking for about 6 months. The wine is bottled with a rough filtering and small addition of sulfur.

Method Sauvage Iruai White

40% Chardonnay / 30% Savagnin / 30% Bergeron
Methode Sauvage was started in 2013 by Chad Hinds. We began, striving to find a voice for California Cabernet Franc and Chenin Blanc from all over the state. In the Spring of 2018 we will begin planting a vineyard in the California Alps of Siskiyou County, using the permaculture methods laid out by Masanobu Fukuoka. In the spirit of this new project we have begun experimenting with wine styles and varietals from the Alps of Europe. We seek to make wine with a sense of place by employing no additives, and removing no character. We explore a diverse array of exceptional vineyard sites, with the goal of channeling terroir, and showcasing California’s diversity. Inspired by the white wines of the Jura and Savoie regions of the French Alps, this blend of high elevation sites from the Shasta-Cascade region down to El Dorado and Calaveras County is all about the interplay between electric acidity and generous texture. Dried flowers and brush, framed by green apple, almond and citrus — imagine dropping a Ricola into a margarita and setting off in a canoe. Taste the Alps!

Fredi Torres Pomagrana

Fredi Torres was born to a farming and fishing family in Galicia. He spent much of his childhood in Switzerland, where he later worked for Nike and then spent nearly a decade touring full time as a DJ in the European House music scene. But his rural, Iberian roots eventually called him back to the land. He studied viticulture and wine making in Switzerland and then spent time working in Burgundy, Argentina, South Africa and Priorat. In the end, it was the dramatic soils and old vines from the DO of Priorat, Catalunya that captured his attention. In 2004, after working with Clos Mogador, he founded Sao del Coster with partners from Switzerland. From the beginning the focus was on organic and biodynamic farming in the vineyards and non-interventionist winemaking in the cellar. But as sometimes happens, the winemaker and the book keepers (his partners) began to see things differently. Last year Fredi purchased 8.5 HA of land in Priorat and began his own project. He is planting only 3HA of this land. He will work this land himself and make the wines he wants to make. Not far from his new plot in Priorat, he is farming a 5HA vineyard in Montsant. This is a high elevation site with views of the Sea and constant winds. He is partnered with a friend, Antonie Touton. Back in his homeland of Galicia, Fredi and two friends have founded Silice Viticultores. They are restoring old vines on the impossibly steep and rocky slopes of the river Sil within the D.O. of Ribeira Sacra. Fredi farms all of his vines organically with biodynamic principles and all of the winemaking is non-interventionist. The only thing ever added to the wines is a little sulfur at bottling. All ferments are with native yeast and there is no fining or filtering. The goal is to make wines with bright acidity, pure fruit and low alcohols. Spanish wines 2.0 Pomagrana is a wine made with Tempranillo and Trepat from a vineyard planted in 2005 in Barberà de la Conca at an altitude of 470 metres. The vineyard is planted on clay-calcareous soils and it has an important presence of pebbles. Here, they practice organic viticulture with little intervention.Harvest is performed by hand. Once in the winery, the grapes are completely destemmed and macerated for around 15 days. After the pressing, the grapes ferment with native yeasts in stainless steel deposits. After the fermentation, the wine remains in the deposits on its fine lees for 4 months. It is bottled after a gentle filtering.

Finca Parera Fosc Red

Fourth generation farmers since 1892, organic winegrowers since 1999 and biodynamic winemakers since 2013. Our own vineyards are in the Upper Penedès, with calcareous – clay soil, low rainfall and Mediterranean influence. Our wines Xarel.lo, Sumoll and other varieties are made with minimal intervention winemaking and biodynamic precepts. A blend of Sumoll, Ull de Llebre(Tempranillo) & Syrah Vines are at 250m altitude and are harvested bay hand, each variety is vinified separately and finally blended and aged in neutral oak. Bright, fresh red with dark fruits, salinity from the Balearic Sea air and a touch of tannin from the Sumoll. Delicious quaffable red to enjoy on its own or with cured meats, roasted veggies or tapas.

Our Wine Wednesdays, include one *free sample from each of our hand selected fine wine features (up to four wines). New wines are chosen each week.

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