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Free Wine Tasting - Friday - Discounted 10%

Fjord Vineyards Sauvignon Blanc North Fork Long Island 2014
Country: USA / Region: NEW YORK STATE / Appellation: NORTH FORK LONG ISLAND / Varietal(s): SAUVIGNON BLANC --- Fjord Vineyards is the creation of Matthew Spaccarelli, winemaker at Benmarl Winery across the river in Marlboro. These wines are crafted by Matt in the Benmarl cellars, using both estate-grown fruit and grapes sourced from renowned vineyards in the Finger Lakes and the North Fork of Long Island. A Double Gold winner at the 2015 Hudson Valley Wine & Spirits Competition, Fjord sauvignon blanc is made from selected grapes from the North Fork of Long Island, notably from the sustainably grown Palmer Vineyards managed by esteemed North Fork grower Steve Mudd. Classic herbaceousness and citrus peel on the nose give way to a bright, clean palate, with zesty acidity, more grapefuit and citrus flavors, and a touch of green herbs on the finish. Perfect with salads and cheeses, try this with kale salad with breadcrumbs, Parmesan, and lemon vinaigrette.
 
Equilibrio 9 Monastrell Jumilla DOP 2014 - SUSTAINABLY GROWN
Country: SPAIN / Region: MURCIA / Appellation: JUMILLA DOP / Varietal(s): MONASTRELL --- Bodega Sierra Norte is a young company founded by a family with three generations of wine making experience. Established in 1914 in Camporrobles, Utiel Requena, Valencia, they now farm 322 hectares of vineyards with a focus on their native grape varieties, bobal and monastrell. The estate practices and is certified for organic viticulture, and seeks to use modern technology in service of the traditions of the Jumilla region. 100% monastrell, the Equilibrio 9 spends nine months in oak. The rustic, full-bodied monastrell grape thrives in the challenging arid conditions, where daytime temperatures are so high that hand-harvesting happens at night. Cabernet lovers will find much to enjoy here: concentrated blackberry and red plum fruit with a savory, juicy finish. Dark and deep, this also enjoys elements of spicy wildflowers and wet gravel on a warm, lingering finish. Fantastic with short ribs or wild rice with smoked paprika, Marcona almonds, roasted piquillo peppers, and Manchego.