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Free Wine Tasting - Friday - Discounted 10%

Pigoudet Rosé Coteaux d’Aix en Provence AOC "Première" 2017 - SUSTAINABLY GROWN

Country: FRANCE / Region: PROVENCE / Appellation: COTEAUX D’AIX EN PROVENCE AOC / Varietal(s): GRENACHE+CINSAULT+ CABERNET SAUVIGNON+SYRAH --- While all the excitement takes place along the coast of Provence, the more inland areas provide the wines that locals and tourists guzzle throughout the summer. The mountainous areas, where Château Pigoudet is located, produce some of the finer wines. The estate dates back to the 16th century, but was purchased in 1992 by Germans Bernhard and Elke Schmidt. It is still a family-run estate; although Bernhard has since died, two generations do all that is needed to run the estate while a team works the vineyard and winemaking side. This lovely rosé is lithe in color, yet offers an abundance of flavor. Savory, mineral fruit notes mingle with a floral, peachy element. Sip this with friends or with a mélange of grilled vegetables.  

Schmitt Pinot Noir Rheinhessen 2015 - CERTIFIED BIODYNAMIC
Country: GERMANY / Region: RHEINHESSEN / Appellation:  RHEINHESSEN / Varietal(s): PINOT NOIR --- Rheinhessen is the largest wine growing area in Germany. Long a center of bulk wine production, since the 1980s the focus has shifted to quality over quantity, with the goal of realizing the region's potential for producing world class wine. Flörsheim-Dalsheim, located in the southern part of the Rheinhessen, is an up and coming area thanks to the efforts of some ambitious young vintners, including Daniel and Bianka Schmitt. Now comprising 15 hectares of vines, the Schmitt winery was founded over 235 years ago as part of a farm that also cultivated grain and sugar beets. The winery was certified organic in 2007 and biodynamic (Demeter) in 2012. Daniel and Bianka are committed to producing food-focused wines with as little intervention in the vineyard or cellar as possible. As Daniel says, the philosophy of the winery is “Wine just from grapes!” A light, earthy palate of blackberry, cranberry, and crushed fennel boasts refreshing acidity and an elegant, lingering finish with hints of fresh herbs and cracked black pepper. Great with herb roasted pork tenderloin, baked arctic char with fresh dill, or farro salad with cucumber, mint, and feta.