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Free Wine Tasting - Saturday - Discounted 10%

ALL-AMERICAN WINES FOR BACKYARD BBQ-ING!

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.
 
Sandhi Pinot Noir Santa Barbara County 2014
Country: USA / Region: CALIFORNIA / Appellation: SANTA BARBARA COUNTY / Varietal(s): PINOT NOIR --- Dark, brooding, and gorgeous, this pinot hails from California's Central Coast. Founded in 2010 by Rajat Parr, the wine director for Michael Mina Restaurants, and winemaker Sashi Moorman, Sandhi focuses on small production of wines possessing finesse, acidity, minerality, structure and balance from select vineyards in Santa Barbara County. Every individual vineyard is chosen for its character, personality and balance, with stunning results. Sandhi captures the essence of Santa Barbara County by whole cluster-fermenting their pinot with wild yeast and not filtering, fining nor adding sulfur. This cuvée combines the energy and vibrancy of cool climate pinot with intense fruit concentration and balance. Deeply layered aromas and flavors of black cherries, blackberries, violets, licorice, tar, tobacco and mint make this an opulent choice with chai tea-rubbed grilled chicken or Spanish tortilla with mushrooms and kale.

Peterson Winery "Old School" Zinfandel 2013 - SUSTAINABLY GROWN
Country: USA / Region: CALIFORNIA / Appellation: DRY CREEK VALLEY / Varietal(s): ZINFANDEL --- Fred Peterson is an iconic Sonoma County grower/winemaker; he has been operating his winery for more than twenty-five years, building a reputation for un-manipulated wines with a specialty in zinfandel. Keeping to this low-intervention approach, Peterson has always worked with farmers who are growing sustainably. This zinfandel is made in a classic style, one that existed before obsessive vineyard analysis began to dominate growing decisions. The heart of the wine is harvested from vineyards in the northern Dry Creek Valley. This is made in a clean, less extracted style, featuring loads of brambly black fruit flavors with oaky spice notes. The wine is a perfect cookout companion, so serve this with just a slight chill to elevate burgers and bratwurst to new levels of enjoyment!

The Scholium Project Cinsault Lodi Bechtold Ranch "1 MN" 2015 - SUSTAINABLY GROWN
Country: USA / Region: CALIFORNIA / Appellation: LODI / Varietal(s): CINSAULT --- Abe Schoener has been making wine in California since 1999, but in very small quantities. Schoener was not trained as a winemaker, but as a philosopher or at least in philosophy: he was a professor of Ancient Greek philosophy just before beginning his winemaking adventures. Many of his early wines were considered experiments as he didn’t follow winemaking norms. Now however, his “Project” can no longer be viewed as just experimental as the wines have consistently been sought out by top restaurants and some adventurous shops (ours included). This exciting cuvée comes from old cinsault vines of Bechtold Ranch, very slowly fermented in whole clusters. The result is stunning, with aromas of violets and flowering cherries. Medium-bodied in style, this is subtle yet powerful, balancing tannins with a core of acidity that keeps it light on its feet. Take a walk on the deliciously wild side and open this with lamb sausages or pork, potato, and pea samosas.