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Free Wine Tasting - Saturday - Discounted 10%

Today we welcome Annika Adelmann from MFW Wine Co. to pour a selection of new wines and cider to enjoy over the long weekend!

Art + Science "West Valley" Cider 2015
Country: USA / Region: OREGON / Appellation: N/A / Varietal(s): BLEND --- Art + Science is an innovative winery/cidery located just south of Portland, Oregon. Kim Hamblin is the artist, Dan Rinke is the winemaker, and together they're making some of the most interesting bottles in the Northwest (both wine and cider)! Based at the Roshambo Art Farm—a rock quarry, music venue, and working farm—their vineyards are planted in nearby Willamina. This beautiful new cider uses fruit foraged from neighbors in the West Valley (including Sheridan, Willamina, Amity, Rickreal, and Perrydale). 99% apples, 1% quince, wild-fermented and bottle-conditioned, with no sulfur or sugar added, the owl and apple on the label symbolizes the clean, crisp, floral elements of the cider within. This is dry and tart, with hints of exotic flowers and herbs, yeasty funkiness, and a touch of sweet citrus. A winner with cider amateurs and acolytes alike, open this with three-squash gratin!

Domaine de Saint Pierre Chardonnay Les Brûlées Arbois AOC 2015 - CERTIFIED ORGANIC
Country: FRANCE / Region: JURA / Appellation: ARBOIS AOC / Varietal(s): CHARDONNAY --- Fabrice Dodane enjoys decades of experience in winemaking, studying enology in Beaune and working several years at the cooperative in Pupillin, before beginning to work at Domaine de Saint Pierre in 1989 as manager. Fabrice took over the estate entirely in 2011 after the untimely death of the former owner. The domaine is based in the small town of Matheny and covers approximately 6 hectares in the Arbois and Côtes du Jura AOCs with the vines planted in the region's famed limestone and marl soils. Saint Pierre achieved organic certification (Ecocert) in 2012. All wines are fermented with native yeasts either in tank or neutral barrel, with white wines produced in both styles of the region (the traditional sous voile style, under a veil of yeast, or the topped-up or ouillé style, as is the case for this cuvée). Balanced and clean, this displays lovely elements of caramelized pear, lemon curd, and baked apple on a beautiful medium-rich body. An elegant blend of fruit expression and minerality, this drinks almost too easily! Try it with lemon and thyme roasted chicken with caramelized apples and onions.

Roland Pignard Cuvée Tradition Morgon AOP 2014 - CERTIFIED BIODYNAMIC
Country: FRANCE / Region: BURGUNDY-BEAUJOLAIS / Appellation: MORGON AOC / Varietal(s): GAMAY --- Steeped in winemaking his whole life, Roland Pignard took over the family estate in 1977 and immediately began a shift towards organic practices. In 2004, he and his wife Joëlle sold off most of the estate, retaining only 4.5 hectares to focus on better farming practices, and eventually received organic (Ecocert) and then biodynamic (Demeter) certification. His vineyards are tilled by horse-drawn implements to avoid soil compaction and rely on biodynamic preparations. Harvest is done by hand, and the same crew of 20 returns year after year, a consistency which is very important to Roland. The barest minimum of sulfur is used, preserving the subtle, pure fruit tones of the wine. This Morgon is aged in small, old barriques, and displays luscious crushed cherry, cherry pit, and baking spice aromas and flavors. It's all perfectly accented with bright acidity and an elegant graphite minerality that leads gracefully into earthy tannins on the finish. A brilliant match with steak au poivre.

Antica Casa Scarpa Barbera d'Asti DOCG "Casa Scarpa" 2014 - SUSTAINABLY GROWN
Country: ITALY / Region: PIEDMONT / Appellation: BARBERA D'ASTI DOCG / Varietal(s): BARBERA --- One of the great historic producers of Italy, Antica Casa Vinicola Scarpa has been producing traditional, classic wines in the Monferrato hills of southeast Piedmont for over 150 years, with organically farmed vineyards in both the Monferrato and the Langhe. Mario Pesce cemented Scarpa’s reputation in the late 20th century, and today Maria Pier Zola and her family carry on his tradition of aging all the wines for years (sometimes decades) before release. "Traditional" often equates to "rustic" but that's far from the case here; this extra aging lends even their everyday wines a unique elegance! Scarpa specializes in barbera (it accounts for 40% of production), and this everyday "gusta della casa" (house-style) barbera is far from ordinary. The fruit comes from Poderi Bricchi, Scarpa's 50 hectare estate vineyard in Castel Rocchero, in the very heart of the Monferrato, and fermentation and aging both take place in stainless steel tanks. Held at least a year in tank, the wine then spends a minimum additional six months (usually much longer) in bottle before release. Classically styled, it bursts with tangy cranberry and tart red cherry flavors, with sun-bright acidity and well integrated tannins. Refreshing and zingy, this is endlessly versatile at the table, able to pair with everything from antipasti and salumi to vegetable and pasta dishes (with or without tomato sauce).