Wine: $15 - 30
A harmonious blend of tradition and innovation is what Carl and Petra Ehrhard strive for with their wines. Selectively handpicked from three of their vineyards to emphasize fruit and minerality, this wine is beautifully aromatic showing notes of chalk, peach, and fresh linen on the nose with soft spice, zesty tropical citrus, and a stoney tang leaving your mouth watering for another sip.
Farming Details: Organic
Convinced of the potential for fine winemaking in the Finger Lakes, Morten and Lisa Hallgren left his family's centuries-old estate in Southern France and planted 17 acres of original vineyards near Keuka Lake in 2000. Their focus is on classically-styled wines that showcase the regions cooler climate characteristics which is demonstrated in their Dry Riesling. Slight petrol, pear, and rose petal on the nose, leading to a rich mouth of honey, peach, and apricot with a striking acidity. This is a prime example of why New York State wine production is 3rd in the country!
Cahors is a region best known for its dark and brooding black wines. This one is lighter in style which makes it more accessible for most and it is ready to drink. The wine opens with aromas of cedar and herbs; the tannins are smooth and silky and the depth of red and black fruits is highlighted with stoney minerality. The wine has moderate acidity and would be fantastic with food or a deep thought. Winemaking Details: Natural Yeast
Generations of the Alois family have worked in the silk business. It is with this passion for the finer things that they began producing wine in 2000. Led by Michele and Massimo, their nine hectares are devoted to indigenous local grape varietals. This falanghina is stunning with a delicate floral component on the nose while the palate is full and silky with tropical fruits and mouthwatering acidity. Delicious!
Floral aromas with stone fruits and fresh herbs on the clean, enticing nose. Lemon, green apple, pear and herbs fill the palate with lovely concentration and length; this is a very serious entry-level Soave and one of the best versions you'll find.
Not yet 40 years old, Nicolas Gonin learned to make wine from quite a diverse group of winemakers including Ridge Vineyards' Paul Draper and Domaine Tempier in Bandol. He has a passion for saving rare indigenous grape varieties like Altesse. Local to the Savoie region of France, Altesse brings exotic aromas of citrus and herbs with a great minerality, plenty of acidity and a rich texture. Not like anything we've tried, this is a great wine to pair with all manner of lighter foods, and it's delicious all by itself too. Winemaking Details:
This is an "orange wine", so named because it is fermented like a red wine and has extensive skin contact which can turn the wine slightly amber with time. It is made in a clay amphora-like vessel called a qvevri (which is what Josko Gravner is using to make his wines in Friulli—Gravner at 95% off!). Whole clusters are placed in the qvevri in the fall, which is then buried in the ground until Spring. This is how they have been making wine for nearly 5,000 years in Georgia, give it a try!
First described to me as a 'big bottle of German happiness' by our wine rep, oxymorons aside, he was right!. To any body that thinks natural wines are too austere and take themselves too seriously you should try this. Organically farmed, cold natural yeast fermentation and as off dry as you like. Chill this and glug it down in mid summer. It's fantastic! Winemaking Details: Spontaneous Yeast Fermentation