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Free Wine Tasting - Saturday - Discounted 10%

Vino Lauria Fontane Bianche Terre Siciliane IGT 2014 - CERTIFIED ORGANIC
Country: ITALY / Region: SICILY / Appellation: TERRE SICILIANE IGT / Varietal(s): CATARRATTO+ZIBIBBO --- With wine making already in his family blood, Vito Lauria decided to attend the University of Udine in Friuli where he obtained a degree in Enology in 2003. Upon graduation, he worked at several wineries in northern Italy before returning home to Sicily in 2005. In 2010, Vito released his first vintage of wines from the old family winery in Alcamo, 30 miles west of Palermo. This delicious white is certified organic and made from 95% catarratto, a native Italian varietal that thrives in the poor calcareous soils of Sicily and produces wines with subtle hints of lemon, tropical fruit and bitter almond. 5% zibibbo (an ancient, often overlooked grape) lends freshness and delicacy. Named Fontane Bianche for the white color of the soils the grapes are grown in, this is fermented and aged in stainless steel, yielding a medium body and clean finish that shows off the layers of yellow lemon and tropical fruit. A touch of nutty bitter almond lends it a savory hint- perfect for parchment-baked snapper with new potatoes, summer squash, carrots and scallion.

Celler del Roure Valencia DO "Cullerot" 2015 - SUSTAINABLY GROWN
Country: SPAIN / Region: VALENCIA / Appellation: VALENCIA DO / Varietal(s): VERDIL+PEDRO XIMENEZ+MACABEO+ CHARDONNAY --- Pablo Calatayud founded Celler del Roure in 1995 on an ancient country estate outside of Moixent, Valencia, with the intent of exploring how wines were produced centuries ago. For hundreds of years this estate was an integrated farm producing grain, almonds, olives and grapes, with its own subterranean cellar dug into the bedrock below. This cellar provided a glimpse of the historic winemaking practices of the region. The winding halls of the cellar are lined by dozens of 17th century amphorae embedded into the earth with individual stone lids.  After years of research and restoration Pablo is using these clay vessels to make wine once again. A proponent of indigenous grape varieties of the area, this utilization of indigenous techniques is a perfect extension of that philosophy. Cullerot, which means tadpole, is the white that Pablo makes in the old cellar from a unique blend of verdil, pedro ximénez, macabeo and chardonnay from vines ranging in age from 15–70 years old. Whole cluster pressing, natural yeast fermentation and aging in amphorae give this wine a distinctive personality. As amphorae are used for aging, this wine sees no oak, allowing the fruit to really shine: golden delicious apple, pear, and ripe apricot combined with subtle spices. The amphorae aging and lees stirring give the wine a luxurious texture, while still remaining fresh and accessible. Try this with roasted chicken with patty pan squash and garlic butter.
Hervé Villemade Cheverny AOP 2015 - NATURAL WINE
Country: FRANCE / Region: LOIRE VALLEY / Appellation: CHEVERNY AOP / Varietal(s): PINOT NOIR+GAMAY --- Hervé Villemade is an old-school Loire vigneron, hailing from several generations of vignerons that farmed the vineyards around Cellettes.  Domaine du Moulin encompasses 22 hectares of vineyards spread out over the Cheverny and Cour-Cheverny appellations, where Hervé took over the family winemaking duties from his father in 1995. Hervé began transitioning away from conventional farming in the late 1990s, feeling that the wines weren't as good as they could be. Inspired by the wines of Marcel Lapierre and Clos du Tue-Boeuf, as well as a severe allergy to sulfur that he developed around the same time, he converted to organic farming in 2000 in order to get the high quality grapes needed for low sulfur and sulfur-free vinification. After a few years of organic farming, he noticed a distinct difference in quality, confirming his belief, and has made natural wines ever since. Fermentation is done with native yeast in large wood or stainless steel, avoiding heavy-handed new oak. This delightful blend of pinot noir and gamay is hard to put down! Juicy and light on its feet, the gamay brings lively freshness and red berry fruit, while the pinot contributes silky texture and the faintest hints of licorice and smoke. The combination is precise, elegant and refreshing – light in body, with shades of herbs, black cherry and plum. Great with seared albacore or poulet en cocotte (chicken roasted with bacon and potatoes).