#ProfessionalsOnly

Briefings + Discussions at ROW34 NH

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GH & ESKD Nominees for 2017 James Beard Awards

Our very own Garrett Harker is once again in the running for the esteemed James Beard “Restauranteur of the Year” award.  Sweetening the nomination is the fact the Eastern Standard has also been nominated for the James Beard award for “Outstanding Service.”  GO TEAM!!

https://www.jamesbeard.org/blog/meet-the-2017-restaurant-and-chef-award-semifinalists

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Island Creek Oysters Expands North to Portland

http://boston.eater.com/2017/1/10/14223160/island-creek-oysters-portland-expansion

by Rachel Leah Blumenthal / Jan 10, 2017, 8:33am EST

The ever-expanding Island Creek Oysters empire will grow a little larger this spring with the addition of a retail shop in Portland, Maine’s Munjoy Hill neighborhood (123 Washington Ave.), reports the Portland Press Herald. Aiming for a spring 2017 opening, the shop will sell oysters from Massachusetts as well as Maine — including from small Maine farms that wouldn’t otherwise be able to distribute their oysters, according to the Press Herald.

Per a rep for Island Creek, the retail shop will include a “fast-casual food service component” as well.

Based in Duxbury, Massachusetts, Island Creek Oysters is involved in numerous projects these days, including supplying oysters and clams to restaurants nationwide, selling to customers online, and putting on oyster festivals. And of course there are the ultra-popular Island Creek Oyster Bar restaurants in Boston and Burlington, plus sister restaurant Row 34 with locations in Boston and Portsmouth, New Hampshire.

The team is also working on a new restaurant in Cambridge’s Harvard Square, located in the old Conductor’s Building (2 Bennett St.) Minimal details have been announced on the project at this time, but licensing commission paperwork from late 2016 suggest that the restaurant may be called Les Sablons, reported Boston Restaurant Talk, and it may seat around 140 people over two floors.

Meanwhile, as the popular Massachusetts brand expands its footprint up to Portland, Portland is giving Boston some oysters as well. Eventide Oyster Co. has a Fenway location (1321 Boylston St.) in the works, as previously reported. Stay tuned for an oyster-filled 2017.

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New Spirits

Bar Manager Erin Mahoney is at it again!  Here are some carefully selected spirits that have joined our list (some within the last week) to round out our winter offerings. 

Barr Hill Gin-  This gin is made by Caledonia spirits in Hardwick, Vermont.  The base of this spirit is corn and therefore is entirely gluten free.  Barr Hill gin is juniper forward with a beautiful floral quality brought on by raw honey.  The honey also adds a slight sweetness and gives the gin a silky texture.  Barr hill makes all of the stills that they use to make their spirits which adds to its uniqueness.  When making the gin the botanicals are not put directly into the pot but rather are steeped as the heat rises in the still, kind of like tea.  After distillation the raw honey is added, this is how the silky texture is achieved.  $14

Barr Hill Tom Cat Gin- Now take everything you know about Barr Hill gin, and put it into a new charred American oak barrel.  This spirit is also gluten free.  Side note, barrel makers have to use some sort of material to help bind the wood together.   Some barrel makers use a flour paste/wheat glue causing the barrel to have gluten.  Barr Hill uses a sawdust mixture making it safe for people with gluten allergies.  The robust flavors of the barrel will mingle with the coniferous quality of the juniper and create something entirely different.  The botanicals still shine through but the end product will drink more like a whiskey.  Delicious on its own with some ice or great in a Negroni or Vesper $16

Old Rip Van Winkle 10 yr-This bourbon whiskey from the Buffalo Trace Distillery is bottled at nearly barrel proof. Just a splash of Kentucky limestone water is added after a decade of aging. Rich, yet smooth, this bourbon takes a back seat to none. A sweet vanilla nose with caramel, pecan and oak wood. Smooth, mellow flavor consisting of robust wheat, cherries and oak. Features a long, smoky wheat finish with hints of fruit, spice and oak tannins.  This will be our most powerful whiskey at 107 proof 53.5% (not in the building yet, will get back to you on the price)

Zirbenz- Zirbenz draws its hallmark pine floral aroma, flavors and reddish hues from the freshly picked fruit of the Arolla Stone Pine found high in the Alps. Smooth and mildly sweet. Generations of mountaineers practiced in the art of harvest work with Josef Hofer to create this artisanal liqueur.  Zirbenz  is an all natural liqueur traditional to the Alps.  Born from an alpine journey of mountaineers and farmers that must ascend to high elevations then climb the trees to pick this wild pine fruit fresh.  There is a limited production with seasonal variation - each bottle is numbered, with  production notes available for each batch.  This spirit has been handcrafted and bottled in Austria by Josef Hofer, a family distillery since 1797.   Enjoy après ski, as an after-dinner drink, or as the highlight to a mixer $14

Blanton’s-Blanton’s is the world’s first single barrel whiskey.  It is produced by the Buffalo Trace Distillery and is named for one of its former presidents, Albert B. Blanton.  The whiskey is aged in the famous Warehouse H, a steam-heated aging facility.  This is important because in cold weather whiskey can go dormant, the heat keeps the aging process going and can  also accelerate it.  Blanton’s single barrel is full flavored with a rich mahogany color.  On the nose you can get figs, apple, toffee, cereal and stewed fruit.  On the palate it is buttery and oaky, with a winey tartness set against pancake batter and almonds.  The finish is sweet like grape candy with enough spice to balance it out.  It does not have an age statement on the bottle because the age can vary from batch to batch but like any American straight bourbon by law it must be in a barrel for at least two years.  Each bottle does have a barrel number, it is bottled at 93 proof.  $18

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Fall Cocktail List

Last Leaf

(A fall spiced rye old fashioned, clove forward, slightly bitter and sweet)

2 oz clove and apple rye

¼ oz cinnamon syrup

¼ oz punt e mes

2 dashes of oranges bitters

Stir, strain in a DOF over ice, garnish with a  cut orange twist

Autumn Daiquiri

(A take on the classic with flavors of vanilla, cinnamon, clove and nutmeg)

1 ½ oz rum blend

¾ oz lime juice

¾ oz vanilla and allspice syrup

Shake and double strain in a coupe, garnish with nutmeg

Sass and Spice

(This cocktail brings the heat, the pineapple and peppers play well together and the anise adds an herbal and licorice-like layer, the lemon balances the sweetness from the pineapple)

1 ½ oz Fresno and black pepper vodka

¾ oz lemon

¾ oz pineapple and star anise syrup

¼ oz pineapple juice

2 dashes of angostura bitters

Shake and strain into a DOF over fresh ice, garnish with a pickled Fresno chile

Violet Fizz

(A floral cocktail with hints of lemon and pear, the egg white add a beautiful texture)

1 ½ oz pear infused gin

¾ oz lemon juice

¾ oz lavender syrup

Egg white

Dry shake, shake with ice, strain into a coupe, splash of soda, garnish with a bar spoon of creme de violette over the foam

The Buzz

(An easy drinking and balanced bourbon cocktail, the honey is the star)

2 oz Bourbon

½ oz Honey syrup

½ benedictine

½ lemon

2 dashes angostura bitters

Shake and strain into a DOF over ice, garnish with a lemon twist

The Blown Rose

(Slightly sweet rye cocktail, the apple and cinnamon really shine through, fall in a glass)

1 ½ oz old overholt

½ oz cinnamon syrup

½ oz pineapple juice

½ oz lime

Shake, and double strain in a coupe, no garnish

The Commodity

(An earthy tequila cocktail, herbal sweetness with hints of baking spice)

1 ½ oz tequila

¾ oz lemon juice

½ px sherry

½ oz campari

½ oz cinnamon syrup

Shake and strain into a collins over ice, lemon twist

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#whatsontap

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Back to School Series: Sparkling Wine

We started this week’s Back to School series with a briefing on Sparkling Wine by Molly.  Be sure to check out the How It’s Made: Champagne video for a great introduction to the process.  

Appellation d'Origine Controlée (AOC)

The AOC designation links a product with its geographical origin and makes it subject to rules of production and manufacturing. It expresses the close link between a product and its terroir, coupled with the decisive and enduring impact of human savoir-faire.

Realizing the potential of a geographical area

AOC regulations go far beyond the question of geographical delimitation itself. They encompass all aspects of the production process, based on principles upheld by the INAO and relating to terroir in the largest sense. These regulations embrace all of the features that characterize an AOC product – geography, pedology, climate, technique and human in-put.

An enforceable set of rules and regulations

AOC regulations also specify the production conditions that define the product in question, covering:

planting

viticultural practices

pressing

the winemaking process from start to finish

labelling and packaging

Champagne: a tightly regulated AOC

Main rules of the Champagne AOC:

Strict delimitation

Approved grape varieties: Chardonnay, Pinot Noir, Pinot Meunier, Pinot Blanc, Pinot Gris, Arbane, Petit Meslier

Method of pruning: Royat, Chablis, Guyot, Vallée de la Marne

Maximum permitted yields per hectare

Maximum permitted press yield

Minimum potential alcohol content of newly harvested grapes

Secondary fermentation in the bottle, and minimum periods of maturation on lees: 15 months for non-vintage Champagne and three years for vintage Champagne.

***THESE RULES ARE CONSTANTLY CHANGING AND UPDATED***

New quality-improvement measures include the following:

1978 : Regulations governing the training and pruning of vines, their height, spacing and planting density. The aim is optimize fruit quality through high-density (8,000 plants per hectare) low-yield vineyards

1984 :Rules forbidding the bottling of wines until the second day of January following the harvest

1991 : Mandatory approval for all press centres

1993 : Press yields set at 102 litres of must per 160kg grapes (up from 150 kilos)

Strengths of AOC (INAO Congress)

“An AOC area is born of an alliance between the natural environment and human ingenuity. From that alliance comes an AOC product with unique, inimitable characteristics. A product so different that it complements rather than competes with other products, possessing a particular identity that adds further value.”

The origins of effervescence:

Historical note by Benoît MUSSET - History Ph.D Lecturer in modern history at the University of Maine, 11 September 2009. 

Champagne, or the production of the first-ever sparkling wine within a specific territory. Effervescence is an effect that has always been observed in wines. The first recorded mention is found in an Egyptian papyrus document dated 23 October 522 AD. Secondary fermentation in spring – the process that produces the bubbles in wine – is listed in this document among the factors that make wines unfit for sale. In other words, sparkling wines were considered flawed. 

The literature of Medieval Europe refers to secondary fermentation, without really linking it to any wine in particular. In the Jeu de saint Nicolas (c.1200), northern Frenchman Jehan Bodel portrays characters tasting wines in an inn. Commenting on an anonymous sparkling wine, one of them says: ‘See how it devours its bubbles, how it sparkles, shimmers and bounces. Let it settle for a moment on the top of the tongue, and you will find this an extraordinary wine to be sure.’ 

Some wines however, were known to have a natural tendency to sparkle – why, how and when was another story. Epernay wine, for instance, is described in a poem dating from 1320 as ‘sparkling on the tongue, clear, brilliant, strong, fine and fresh.’ 

But it was not only Champagne wines that sparkled. So too did Burgundy wines, as shown in this list of wines compiled by a French physician in 1571: 

Wine that sparkle in the glass

Such as the good wines of Tonnerre, 

Chably, Aix [Ay], Beaune and Reims, 

That folk of good health do drink

Throughout the cantons of France,

Are filled with such excellence, 

And such vigorous spirit to the body do bring 

That they are beyond price,

But they do withal need to be cut with water. 

So sparkling wines were known to exist, but not greatly sought-after. 

As a precaution, they were usually cut with water, prompting the following censorious critique from an Italian physician (translated into French in 1572): ‘the way they leap about in the glass makes them an ideal drink for the dead.’ 

The arrival of sparkling Champagne wines in the period 1670-1690 therefore marked an entirely new departure. Not only were they the first-ever sparkling wines to be tied to a specific region, but they also pioneered a very specific winemaking technique. 

The English of course had already written a paper describing how to make a wine sparkle. Submitted to the Royal Society of London on 17 December 1662, it recommends adding sugar to finished wine shortly before serving. The actual winemaking process however remained unchanged, and the process could be applied to any wine.The English Restoration dramatist Sir George Etherege is the first to mention sparkling Champagne wines, in his comedy of manners, The Man of Mode (1676). Within just a few years, Champagne wines were all the rage in England, with the French following close behind in the 1700s. 

Nothing titillated the senses like popping a bottle of bubbly, though price remained beyond the reach of the common man. Making Champagne was a tricky and expensive business. The wine required more than six months’ barrel storage prior to bottling in spring, and a further rest period lasting until autumn. The build-up of effervescence depended on their being enough sugar left in the wine by spring to kick-start secondary fermentation. Around 1710, there were fewer than 10,000 bottles of Champagne sold every year.

The problem was that Champagne producers had no idea how secondary fermentation worked. It often failed due to lack of residual sugar or, more likely still, the bottle exploded in the process. In fact, it took from the 18th to the 19th century for producers to get things right, eventually developing the methods that are still used today: cork stoppers, fastened with wire (originally hemp string); reinforced glass bottles; variable bottling date depending on year; the addition of sugar to the bottled wine; improved storage/aging conditions in cellars with naturally stable temperatures; elimination of sediment through disgorgement (from the 1780s-1790s onwards). 

In the 1700s, sparkling (mousseux) Champagne wine was the only one of its kind. In 1701, Antoine Furetière defined ‘mousse’ as follows in his Dictionnaire Universel: ‘only said of Champagne wine that develops mousse.’ 

Towards the end of the century, Burgundian notable Edmé Beguillet (certainly no friend of Champagne) refers to the region’s monopolistic hold on sparkling-wine technology. Writing in 1770, he describes Champagne as ‘the only industry capable of bringing previously non-existent wines out of obscurity, and bestowing reputation on a previously unknown product.’

By the 1790s and 1800s, Champagne technology had in fact spread to other vineyards: Arbois (attested in 1792) and various places in Switzerland. In 1833, English author Cyrus Redding lists several regions in France that made sparkling wines: Die, Saint-Péray (Ardèche), Limoux, Anjou and Belfort. He also refers to Italian and German sparkling wines.

By the late 19th Century, the list had grown to include Russia, Hungary, Spain and the USA. 12 But the fact that the French terms ‘champagnisation’ and ‘method champenoise’ were appropriated by other vineyards from the 1830s onwards serves to remind us of where the wine and its techniques did actually originate.

Quality considerations aside, a timeline based on documentary evidence clearly shows that Champagne is the first ever sparkling wine to have been made on a regular basis by producers in a specific region. And that region is Champagne.

Important Terms:

Charmat: A less expensive, mass-production method for producing bulk quantities of sparkling wine. The second fermentation takes place in a pressurized tank, rather than in a bottle, decreasing lees contact and producing larger, coarser bubbles. The wine is filtered under pressure and bottled. Also known as the bulk process or tank method. Wines made this way cannot be labeled method Champenoise.

Cava: Spanish term for sparkling wine made using the traditional méthode Champenoise. Recently Disgorged: Indicates that the lees have been removed from a sparkling wine just prior to release. After sparkling wine has undergone the second fermentation in the bottle, the wine can remain on the lees for many years to develop additional complexity and richness. Secondary Fermentation: The process that creates the bubbles in sparkling wine. As the wine is bottled, a small amount of yeast and sugar is added before the bottle is sealed with a sturdy crown cap. The yeasts quickly start fermenting the sugars, producing alcohol and carbon dioxide. Since the gas cannot escape, it dissolves into the wine.

Tank Method: (Also known as charmat), a less expensive method for making sparkling wine. The tank method is used to produce bulk quantities of inexpensive sparkling wines. The second fermentation takes place in a pressurized tank, rather than in a bottle, decreasing lees contact and producing larger, coarser bubbles. The wine is filtered under pressure and bottled. Wines made this way cannot be labeled method Champenoise.

Transfer Method: Technique for making sparkling wine in which, after the second fermentation in the bottle and a short period of sur lie aging (but before riddling), the wine is transferred—with sediment—to a pressurized tank. The wine is then filtered under pressure and bottled. With the enormous savings in labor and time, the wines are slightly less intense and less creamy than those produced using the more time-consuming and expensive méthode Champenoise.

Méthode Traditionnelle

: The labor-intensive process whereby wine undergoes a secondary fermentation inside the bottle, creating bubbles. The process begins with the addition of a liqueur de tirage (a wine solution of sugar and yeast) to a bottle of still base wine, triggering a secondary fermentation inside the bottle which produces both carbon dioxide and spent yeast cells, or lees, which are collected in the neck of the bottle during the riddling process. The lees are then disgorged from the bottle, and replaced with a solution of wine and sugar, giving the sparkling wine its sweetness. All Champagne and most high-quality sparkling wine is made by this process. Also known as method Champenoise, méthode classique and metodo classico.

Video Link: How its Made: Champagne https://youtu.be/yqRMiBsRdNQ

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Buffalo Trace Distillery

Buffalo Trace Distillery

In Kentucky, buffalo carved a pathway that was followed by America's early pioneers. On the spot where the buffalo migration route crossed the Kentucky River, Buffalo Trace has been making legendary bourbon whiskey for over 200 years. Buffalo Trace is the oldest continuously operating distillery in America. During Prohibition the distillery was even permitted to remain operational, to make whiskey for "medicinal purposes".  In tribute to the mighty buffalo and the rugged, independent spirit of the pioneers who followed them westward, Buffalo Trace Kentucky Straight Bourbon Whiskey was created.

Within the past decade, Buffalo Trace has won more awards than any other distillery in the world, including an unmatched seven "Distillery of the Year" titles. Still American family owned and located in Franklin County, Kentucky, the distillery's rich history includes such legendary distillers as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp and Elmer T. Lee. The distillery sprawls impressively over 130 acres and is home to four centuries of architecture - all still fully operational.

BUFFALO TRACE TASTING NOTES:

This deep amber whiskey has a complex aroma of vanilla, mint and molasses. Pleasantly sweet to the taste with notes of brown sugar and spice that give way to oak,  toffee, dark fruit and anise. This whiskey finishes long and smooth with serious depth

EAGLE RARE TASTING NOTES:

The nose is complex, with aromas of toffee, hints of orange peel, herbs, honey, leather and oak. The taste is bold, dry and delicate with notes of candied almonds and very rich cocoa. The finish is dry and lingering.

HISTORIC TIMELINE:

1858- A small but up to date distillery is developed by Daniel Swigert in Riverside Kentucky on the Kentucky River

1870- Colonel Edmund James Taylor Jr. purchases the small distillery and christens it O.F.C in reference to the belief that the best whiskey is produced in old fashioned wood-fired copper stills

1878- The O.F.C is purchased by George T. Stagg along with the adjacent livestock farm, Taylor continues to oversee operations and the distillery continues to expand

1881- Warehouse A and Warehouse B are constructed

1882- The lightning strikes and the O.F.C burns down, it is quickly rebuilt by 1883 including a new wing for fermenting and mashing know as the Dickel Building

1885- The construction of Warehouse C  is finished, completing Taylor’’s vision of “the model distillery plant of the world”

1886- A steam heating system is installed in the warehouse, make it the first distillery to use steam heat

1897-  Albert B. Blanton joins the company as an office boy in at the age of 16.  By 1900 he is appointed as the warehouse and bottling superintendent

1904-  The distillery is re-christened as the George T Stagg distillery

1919- The 18th amendment is establishes Prohibition.  The distillery is one of the few granted permission to sell their whiskey for medicinal purpose and of the even fewer to produce new whiskey from 1930-1933

1921- Blanton becomes president of the distillery

1929- The distillery is purchased by Schenley Distillers Corporation

1933- Prohibition ends with only 4 whiskey distilleries remaining in Kentucky.  At the same time Schenley begins a massive expansion project

1942-  The distillery produced their one millionth barrel after prohibition

1953- The world’s only single barrel warehouse is built is celebration of their 2 millionth barrel

1984- The distillery produces Blanton’s the world first single barrel bourbon

1992- The distillery is purchase by the Sazerac company, once again making it a family owned operation

1999- The last renovations are completed and the distillery is rechristened as the Buffalo Trace Distillery, it’s new flagship brand Buffalo Trace is launched

2000-  Buffalo Trace is awarded Whiskey Advocate’s “Distillery of the Year Award”, the first American distillery to achieve this international  title

2005 Harlen Wheatley becomes the Master Distiller

2008- The distillery produces its 6 millionth barrel

2013- The Buffalo Trace Distillery is named a National Historic Landmark

2013- Thomas H. Handy Sazerac Rye is named World Whiskey of the Year by by Jim Murray’s Whisky Bible

2015- Distillery purchases land and expand over 400 acres

Website: http://buffalotrace.com

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Bartender Training Guide

7/22/16- Bar Manager Erin Mahoney did briefing on all of our bar tools and when to use them.  It was a great refresher for the veterans and a great intro for all of our newer FOH team members.

Jiggers 

*Use one jigger when possible for time effectiveness

Large: The bigger side of the large measures 2 oz when full.  There is also a line on the inside that measures 1 ½ oz.  The smaller side of the large jigger measures 1oz when full.  There are two lines on the inside of this jigger.  The line closer to the top measures ¾ oz and the line further from the top measures ½ oz

Small: The bigger side of the small jigger measures ¾ oz, the line on the inside of this jigger measures ½ oz.  The smaller side of this jigger measures ½ oz when full.  The line on the inside of this side of the small jigger measures ¼ oz.

Strainers

Hawthorne: use to strain things over ice from your tin

Julep: use to strain from a pint glass for example, Martinis, Manhattans, Moto guzi.  It is also used in a double strain with your tea strainer

Tea:  the finest strainer.  This is used in a double strain whenever their are solid components in a cocktail

Shakers

Boston shaker:  this is the style of shaker we use behind our bar

Bar Spoons

Bar spoons are used to stir straight spirit cocktails.  However, if a guest orders a shaken martini we will always accommodate them.  Also if a guest orders a martini extra cold we will shake it for them.  

Rules of Building Cocktails

All of our multi spirit cocktails are built without ice in a pint glass.  If you have a service ticket with multiple cocktails they will be built and iced according to durability.  

Anything with citrus, cream, or eggs whites are always shaken

Drinks with cream or eggs are always shaken dry (without ice) they may require a second shake with ice in order to chill.

If a cocktail contains citrus and is going over ice it will be strained with a Hawthorne strainer.  If cocktail contains citrus and is being served up you must use a tea strainer.  

If a cocktail contains solids you will return the cocktail from the strainer to the pint glass it was built in and double strain using a julep and a tea strainer.  Do not use the Hawthorne and solids will become stuck in the springs and end up in another drink down the line

Garnishes

Limes: default garnish for gin/vodka soda and gin/vodka tonic, Dark and Stormy, Moscow Mule

Lemon twists: default garnish for Old Fashioned, Sazerac, perfect Manhattan

Olives: always two unless otherwise specified.  Default garnish for gin/vodka martinis

Lemon flag: default garnish for sours, Collins, Singapore Sling

Cherries: default garnish for Manhattans and Moto Guzi

Nutmeg: painkiller

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Summer Cocktails

Here are the specs for the Summer Cocktails from Bar Manger, Erin Mahoney.

Peaches and Herb

2 oz dill infused vodka

¾ oz lemon

¾ oz peach and caraway syrup (earthy, dry, spicy, herb)

2 dashes of orange bitters

Muddle a small handfull of peach into a pint, shake a double strain into a Martini, lemon twist

Wildfire

¾ pisco

¾ green chartreuse

¾ luxardo

¾ lemon juice

Shake and double strain in a martini, drop a cherry to the bottom

Strawberry Banke Cobbler

1 strawberry

4 raspberries

4 blueberries

2 oz Pedro Jimenez

¾ Curaçao

2 dashes of angostura

Muddle fruit in a pint glass, dry shake, strain into DOF, crushed ice, garnish mint inside an orange fold

Smoke and Roses

1oz Mezcal

1 oz tequila

¾ oz lime

½ oz strawberry Campari

½ oz agave

Shake and double strain into a coupe, lime wheel

Tugboat Alley

2 oz light rum blend

¾  oz lemon

½ oz velvet falernum

½ oz raspberry syrup

½ oz Curaçao

Ango bitters

Pilsner, regular ice, top with soda, lemon flag

Rum Me Down

1 1/2oz light rum blend

½ oz Goslings

¾ oz pineapple gomme syrup

2 dashes each of angostura and Peychauds

Stir and strain into a DOF over fresh ice, garnish a pineapple flag

The After Party

2 oz Citron

¾ lemon

½ aperol

½ agave

2 dashes ango

Shake and strain into a Collins over fresh ice, orange twist

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Whispering Angel on Live with Kelly!

Not sure if anyone caught yesterday morning’s episode of “Live with Kelly!” but she talks about rosé wine being all the rage in NY (especially Long Island) in the summer.  Her favorite? Whispering Angel Rosé. If you have not yet taken a bottle home to steward, you should- it’s absolutely wonderful. Here is the clip from the show. Kelly starts talking about wine and the rosé craze at about 7:56 into the episode.  Cheers!

Link to wine maker’s website http://esclans.com/whispering-angel/

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Add catch of the day to oyster paradise at Row 34

JOANNE RATHE/GLOBE STAFF PHOTOS

http://www.bostonglobe.com/metro/regionals/north/2016/06/24/add-catch-day-oyster-paradise-row/WykTDBmoJ1kIj1s1MRpcKO/story.html?event=event25

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In our pre-sinner service briefing, we blind-tested and speed dated to find out white wine match.  MC also handed this out as we discussed table side wine descriptors.  

For those of you who are never, we have a similar tool for oysters from Pangea Oysters from a past post:

Oyster Flavor Wheel http://www.pangeashellfish.com/oyster-flavor-wheel/

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Four employees -- including Chang's daughter -- are being let go as a result of the incident.

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(via https://www.youtube.com/watch?v=dN15z8BxfEk)

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Wine Resource - Bubbles BTB

Thank you Ariel Oxaal for putting together this resource for the staff.  Please take the time to review this resource.  

NV / JM Gobillard Tradition Brut                                                                                                

Varietal: 30% Chardonnay, 35% Pinot Noir, 35% Pinot Meunier

Region: Hautvillers, Champagne, France

 Website

The maison is situated in the heart of Champagne, in the beautiful village of Hautvillers, 5 kilometers from Epernay. It was here in 1681 that the Grande Celliers Dom Pérignon invented Champagne, as we know it today, as a result of which, Hautvillers has become the most famous village in the region.

The Maison de Champagne JM Gobillard et Fils cultivates about 25 hectares, mainly in the Premier Cru vineyard in Hautvillers. Passion, dynamism and technology, both in work in the vineyard and marketing, characterize the growth of this family business, where every phase of production is strictly controlled to fully respect the Champagne tradition.

This wine sees a minimum 2 years of aging in the cellar.

Tasting Notes: This non-vintage cuvée is crisp and fruity, with delicate apple and fresh pear flavors. It is a well-balanced, light wine, poised and stylish, showing fruit that contrasts the mineral-textured finish. Fine and elegant nose, smooth and balanced on the palate.

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NV / Pol Roger Extra Cuvee Brut Reserve                                                                 

Varietal: 33% Chardonnay, 34% Pinot Noir, 33% Pinot Meunier

Region: Epernay, Champagne, France

 Website Importer Page

The Brut Réserve is a blend in equal parts of the three grape varieties: pinot noir, pinot meunier and chardonnay from 30 different crus. 25% reserve wines are used to produce this cuvée: The Pinot Noir (bringing structure, body and power) is mainly produced from some of the best crus of the Montagne de Reims. The Pinot Meunier (ensuring freshness, roundness and fruitiness) is issued from several crus from the Vallée de la Marne and from the Epernay area. The Chardonnay (adding its aromatic complexity, finesse, elegance and lightness) comes from Epernay and some of the best crus of the Côte des Blancs.

After four years ageing in the cellars, its style combines complexity, balance and distinction.

Tasting Notes: This "pure" expression of terroir and house style results in a wine of raging acidity, clean racy fruit and firm structure. Simply prepared seafood dishes are a natural for this wines driving acidity. The aromas of honey and clove come through with subtlety, giving the wine extra depth and contributing to its good length. Simply prepared seafood dishes are a natural for this wines driving acidity.

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 **07 / Bruno Giacosa                                                                                                                                

Varieties: 100% Pinot Nero (Pinot Noir)

Region: Neive, Piedmont, Italy (Northwest)

 Website

 The Giacosa family has been making wine in the Langhe region of Piedmont for three generations. The Giacosa property covers 37 acres that are entirely cultivated to vines. The altitude of the estate, its south/south-west exposure, and the microclimate combine to create optimal winegrowing conditions. Giacosa makes wine using estate-grown fruit under the "Azienda Agricola Falletto di Bruno Giacosa" label, and wine from grapes purchased from growers that the family has worked with for more than 30 years under the "Casa Vinicola Bruna Giacosa" label.  In the vineyards, yields are kept intentionally low (less than 2.5 tons per acre) to concentrate the flavors in the fruit. The winemaking methods employed are scrupulous and traditional without ignoring the benefits of modern techniques.

Straw-yellow colour with swift foam of tiny and persistent bubbles. Fruity notes, yeast and biscuits are perceived in the nose. Plentifulness and softness are revealed in its dry flavour.

Tasting Notes: Light straw in color with a straightforward, zingy nose of green apple. Fresh, crisp and tight on the palate - just starting to yield some bready notes; very pure and refreshing.

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 13/ Naveran Brut Vintage                                                                                                           

Varietal: 50% Xarello, 30% Macabeo, 20% Parellada

Region: Penedes, Spain

 Importer Page

 Naveran Brut Vintage is an estate-bottled vintage Cava that sells for a song! Proprietor Michel Guilleron Parellada's goal with this Cava is to show the purity, youth and bright flavor characters of the three indigenous grapes used to make it. Xarello contributes body, Macabeo gives aromatic intensity and Parellada lends acidity to the wine.

The Naveran family legacy began in 1901. Today the Estate has 110 hectares (272 acres) of vines in the town of Torrelavit located in the Alt (high) Penedés subregion. Despite the fact that Cava is Spain’s largest volume of wine exported to the U.S., Cavas are made utilizing the same methods used in Champagne and have remained Spain’s best-kept secret for quality and value in wine. Caves Naveran is a premium Cava producer that uses estate-grown grapes.

Naveran Brut Vintage is a grower Cava that spends 18 months on its lees after fermentation in the bottle to achieve greater depth, complexity and the fine, delicate and long lasting bubbles, called mousse by the French, and are an indication of a sparkling wine’s quality.

Tasting Notes:  It has strong aromas of yeast and smoke, to the point that it made me look at the technical sheets to see if the base wine had fermented in oak. It had not, it fermented in inox (steel or stainless steel), but the fruit is sourced from very old vines and has a strong yeasty and chalky feeling, a bright yellow color and a supple, tasty palate, with well-integrated bubbles, good acidity and freshness.

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***06 / Taittinger, Millesime                                                                               

Varietal: 40% Chardonnay, 35% Pinot Noir, 25% Pinot Meunier

Region: Reims, France

 Importer Page

Website

Champagne Taittinger was established in 1931 by Pierre Taittinger on the foundations of Forest-Forneaux, itself established in 1734 and the third-oldest wine producing house of Champagne. Taittinger is today proprietor of approximately 600 acres of vines among which are included parcels in the one hundred - percent rated villages of Cramant and Avize in the Cote des Blancs. The Taittinger Estate is one of the three most extensive in the Champagne district, and the firm's major holdings in Chardonnay vineyards are the physical expression of the Taittinger philosophy and style.

Taittinger Brut La Française is a blend of Chardonnay, Pinot Noir and Pinot Meunier wines from at least 35 villages. The high proportion of Chardonnay (40%) is unique among fine non-vintage Champagnes. The presses are located in the vineyard for immediate pressing of the fruit after the manual harvest, and the resulting must is cold fermented under temperature-controlled conditions. After resting until the end of winter, the wine is blended, and then the final cuvée undergoes a second fermentation in the bottle in Taittinger’s cool cellars. The aging of Brut La Française on the lees for almost 4 years more than doubles the legal minimum of 15 months. This extra time in the cellars allows the wine to reach the peak of aromatic maturity, and the result is a delicately balanced Champagne, known for its consistently excellent quality.

Tasting Notes: This wine has a subtle, pale gold color with fine, persistent bubbles. It is delicate, with aromas of peach, white flowers, vanilla pod, and brioche on the nose and flavors of fresh fruit and honey on the palate.

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NV / Leo Hillinger Secco Rose                                                                                                                         Varietal: 100% Pinot Noir

Region: Burgenland, Austria

 Sales Sheet

Website

Leo Hillinger was born in Eisenstadt, Burgenland in 1967 in a traditional vintner's family. After the wine cultivation schools, he took numerous practical trainings in other countries around Europe. He received a scholarship to continue his work with vinification in quality wines in California. At this time, he began to examine near-natural vine harvesting techniques which are still a feature of Hillinger’s work today. Leo Hillinger started a special community project: It dedicated a label of its "Secco" sparkling wine to the pink ribbon campaign. A percentage amount per bottle goes to a cancer charity.

 Tasting Notes: The bouquet is reminiscent of strawberries; the palate appears refreshing with a particularly elegant perlage, fruity and nuanced, with a well-integrated acidity and harmonious finish. Gently sparkling and harmonious finish. Wonderful as an aperitif, start of a great dinner and evening, pairs very well with Sushi or serve after dinner with fresh strawberries.

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 04 / Pol Roger Extra Cuvee Brut Reserve Rose                                                                   

Varietal: 50% Pinot Noir, 35% Chardonnay, 15% Pinot Noir

Region: Epernay, Champagne, France

 Importer Page

Website

 Pol Roger only produces the Brut Rosé in vintage years. The wine is a blend of 50% Pinot Noir, 35% Chardonnay vinified blanc from 20 1er and Grand Crus in the Montagne de Reims and Cote des Blancs regions. The remaining 15% is Pinot Noir that has been vinified "en rouge" and then added to the final blend prior to the second fermentation.

 The unblended juice undergoes primary fermentation in stainless steel tanks at a cool 43°f. Each variety, village and vineyard are always fermented and cellared separately until final blending. Secondary fermentation takes place in bottle deep in the cellars of Pol Roger, where it is kept until final blending.

 Tasting Notes: A deep salmon pink color with a fine stream of small bubbles. The nose has aromas of ripe fruits with elements of citrus fruits (blood orange), pomegranate and small wild red berries. On the palate, a deep mineral character fine, creamy ripeness and a hint of vanilla. The wine is tender and smooth with a balance of delicate freshness and refined elegance.

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NV / Gaston Chiquet Tradition Brut

Varietal: 40% Pinot Meunier, 35% Chardonnay, 25% Pinot Noir

Region: Dizy, Champagne, France

Sales Sheet

Website

 Eight generations have passed since Nicolas Chiquet planted his first vine in 1746. Today, for over 80 years, the brand Champagne Gaston Chiquet is still lead by the family.  The two brothers and the next generation, Marion Chiquet work 23 hectares of vineyards situated primarily in the precious perimeter of Dizy, Aÿ, Mareuil-sur-Aÿ and Hautvillers. The three grape varieties used in Champagne are cultivated in the following proportions: Chardonnay 50%, Pinot Meunier 30%, Pinot noir 20%. Gaston Chiquet is certified as High Environmental Value and Champagne Sustainable Viticulture since 2015.

The Gaston Chiquet Brut ‘Tradition’ is a blend of 40% Pinot Meunier, 35% Chardonnay, and 25% Pinot Noir. The base wine is currently from the 2010 vintage with 8% each of 2009 and 2008. The wine underwent malolactic fermentation and saw no oak before resting sur latte for 26 months.

Tasting notes: Golden yellow hue, fine mousse. Fresh nose of dried fruit (apricot) with a hint of citrus. Smooth palate (Meunier); fresh, balanced and fruity (fresh apricot, white peach, citrus); aromatic finish.

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NV / JM Gobillard Brut Rose

Varietal: 33% Chardonnay, 33% Pinot Noir, 33% Pinot Meunier

Region: Hautvillers, Champagne, France

 Sales Sheet Website

 The maison is situated in the heart of Champagne, in the beautiful village of Hautvillers, 5 kilometres from Epernay. It was here in 1681 that the Grande Celliers Dom Pérignon invented Champagne as we know it today, as a result of which, Hautvillers has become the most famous village in the region.

The Maison de Champagne JM Gobillard et Fils cultivates about 25 hectares, mainly in the Premier Cru vineyard in Hautvillers. Passion, dynamism and technology, both in work in the vineyard and marketing, characterize the growth of this family business, where every phase of production is strictly controlled to fully respect the Champagne tradition.

Equal parts of Chardonnay, Pinot Noir, and Pinot Meunier, it spends at least two years maturing in cellars.

Tasting notes: Subtle red fruit on the nose, rich fruit on the palate, yet lights and harmonious. The color is pale salmon, due to gentle maceration of the Pinot grape skins with the must. This is complemented by the use of a clear glass bottle. ---

 12 / Gerard Bertrand Thomas Jefferson Cuvee Cremant de Limoux Brut Rose

Varietal: Chardonnay, Chenin Blanc, Pinot Noir

Region: Cremant de Limoux

 Website

Crémant de Limoux is produced 25 km south of Carcassonne, from some of the highest vineyards (250 to 500 metres above sea-level) in the Haute Vallée de l’Aude, and indeed the Languedoc. The appellation is framed by the Calabrais plateaux to the west and the Lacamp plateaux to the east. Stretching out towards the Pyrénées, the appellation is remarkably consistent across its 41 communes.

The natural protection surrounding three sides of the appellation limits coastal influences and creates an oceanic climate with semi-continental tendencies, including frequent rainfall and a broad temperature range.

The grapes are harvested when their acid-sugar balance is at its best. The fruit is transferred to the winery and immediately pressed in a pneumatic pressing machine. The Pinot Noir grapes are not macerated, in order to preserve their colour. The must is transferred to the vats for alcoholic fermentation using the same process as that used for still wines.

After malolactic fermentation in the vats, the wine is blended together and then transferred to the barrels to mature for 6 to 8 months.

The Chardonnay grape is the key ingredient in this blend, contributing to the Crémant’s well-balanced texture and providing the delicate bubbles. The Chenin contribute to Crémant’s vivacity and in time, reveal its exceptional richness. The Pinot grapes supply the exceptional colour.

Tasting Notes: Gérard Bertrand’s Crémant rosé boasts a beautiful, salmon-pink robe with glimmering reflections.
 Delicate bubbles and an extraordinary vivacity on the palate, with a rich, indulgent texture.

A complex bouquet with long-lasting aromas of red fruit (strawberry and raspberry), backed with hints of toasted bread.

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NV / Chateau Moncontour Brut Rose                                                                                                        Varietal: 90% Cabernet Franc, 10% Chenin Blanc Region: Cremant de Loire, France

Website

Chateau Moncontour’s Cremant de Loire Rose is made using the Cabernet Franc variety, which is also known as “Le Breton,” and is grown in the villages around Vouvray and Chinon. The grapes are hand-harvested, the juice is carefully selected so that only the best is conserved and the bottles rest on their sides for up to sixteen months in order to obtain magnificent bubble finesse and a pleasant volume in the mouth. The pale salmon color gives it a soft and sophisticated appearance. This wine is made using the method which involves a second fermentation in bottle: the Traditional Method.

Crémant de Loire is an AC effervescent wine made in Anjou, in the Touraine area.

The bunches are hand harvested in openwork cases to preserve the quality of the juice. The bottles are stored for 18 to 24 months on their sides in order to obtain magnificent aromatic subtlety as well as fine and elegant bubbles.

Tasting Notes: On the palate it is quite structured and it tastes like biting into a peach with a wonderful sweet note and slightly spicy finish. With its beautiful balance and authentic elegance, this fresh wine is a perfect aperitif but can also be enjoyed with frozen desserts and fresh fruit. ---

NV / Billecart-Salmon Brut Rose   Varietal: 50% Chardonnay, 30% Pinot Noir, 20% Pinot Meunier

Region: Mareuil-sur-Ay, Champagne, France

 Sales Sheet

Importer Page

 The production secrets and the vinification method of this cuvée go back to the origins of the House of BILLECART-SALMON and have been handed down for seven generations. The Brut Rosé is a blend of Chardonnay, Pinot Meunier and Pinot Noir vinified as red wine.

 Tasting Notes: It’s pale and bright pink colour is adorned with warm glints of gold and its delicate slowly rising bubbles give it a persistent mousse. The cuvee unveils a subtle aroma leading to an elegant, delicate bouquet of fine notes of red fruits and zest of citrus fruits. Its special method of vinification gives this cuvee a light elegant flavor, followed by a fresh finish with a taste of raspberry.

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NV / JLP Lamiable Grand Cru Brut

Varietal: 60% Pinot Noir, 40% Chardonnay

Region: Tours-sur-Marne, Champagne, France

 Importer Page

Website

 Jean-Pierre Lamiable produces the finest champagne in Tours-sur-Marne, in the southern Montagne de Reims. Blessed with one of the best lieux-dits in this appellation, Les Meslaines, they have built their reputation for fine grand cru champagne. Their vineyards are planted with 60 percent Pinot Noir and 40 percent Chardonnay—all in séléction massale, which gives low-yielding fruit while helping the grapes achieve better maturity. The family farms six hectares where the Montagne de Reims, the Côte de Blancs, and the Vallée de la Marne all converge—the heart of grand cru country.

 Grapes for this cuvée come exclusively from the Grand Cru terroirs of Bouzy and Tours sur Marne. Fermentation in enamel and stainless steel tanks. The wine then undergoes malolactic fermentation. The wine is aged for 18 months on the lees. Two to four barrels are used – no new oak.

 Tasting Notes: Pale gold with a notes of ripe pear, peach and yellow apple aromas. Complemented by exotic notes of pink grapefruit. Fresh acidity and minerality.

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Wine Resource - REDS BTB

Thank you Ariel Oxaal for putting together this resource for the staff.  Please take the time to review this resource.  

13 / Anton Bauer Varietal: 100% Pinot Noir Region: Wagram, Austria

 Website

 Anton Bauer, born in 1971, represents the 4th generation to manage the now 29-hectare winery. Since 1992, when he took over the winery from his parents he has been uncompromisingly pursuing his ideas of quality, paying great attention to underlining the typically regional features and the terroir character of the wines that make them incomparable and unique.

 The physiologically ripe grapes are handled as gently as possible and are of course 100% picked by hand. As a next step the grapes are selected on a sorter belt by a camera. A long period of extensive contact with the yeast makes the wines harmonious, ensuring that there is a better balance between acidity and alcohol. As the wines are bottled relatively late they can mature slowly. And that is exactly part of Anton Bauer's philosophy: Things need time to develop, and wine needs time as well.

 Tasting Notes: Dense, characteristic ruby with crimson; intensive notes of herbs in the nose, purée of berries in the background; typical Burgundy structure, lively tannin, ripeness, juicy piquancy and elegance, substantially dry and still youthfully impetuous.

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 ***11 / Domaine Chevillon Passetoutgrain Varietal: 33% Pinot Noir, 66% Gamay Region: Burgundy, France

 Website

Distributor Page

 The vines are located on piedmont slopes, in limestone areas, with clay and marl nuances, stony if not rocky, well-drained and where water rarely stagnates.The Passetoutgrain grapes are sourced from three lieux-dits near the village of Nuits-Saint-Georges.

 Tasting Notes: The wine has more purple nuances at birth. Its colour is often fairly intense. Its aromas are fruity, fresh and not very tannic. Good vivacity, discreetly mellow. Develops woody, game and eau-de-vie cherry aromas.

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 13 / Gry Sablon Brouilly Eligo Dominique Morel

Varietal: 100% Gamay Region: Beaujolais, France

 Distributor Page

 The Morel family has been making wine in the heart of the Beaujolais-Villages appellation for five generations.  The estate includes 17 hectares of vineyards in Emeringes, Regnie, Fleurie, Saint Amour, Morgon, Moulin A Vent, Brouilly and Julienas.  The current winemaker, Dominique Morel, studied oenology in Beaune and Dijon for seven years before taking over production responsibilities. The vines range from 45-71 years of age and are primarily located on granitic slopes.  The grapes are picked by hand and 30-40% are destemmed before fermentation.  Elevage is in stainless steel with 5 months sur lie for richness and texture.

 The end result is an really attractive set of deep red colored, fleshy wines with  lush berry and cherry fruits and floral hints combined with delightful minerality and fresh acidity.  The estate is in the forefront of quality production in the appellation.

 Tasting Notes: lush blackberry and cherry fruit, Supple tannins, fine texture, concentrated and and layered

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 13 / Soter Vineyards Planet Oregon Varietal: 100% Pinot Noir

Region: Dundee Hills, OR

http://sotervineyards.com/wines

Sales Sheet

 Established in 2009, Planet Oregon was founded with a goal to make delicious, environmentally responsible wine at an accessible price. In short, a wine you can enjoy on a Tuesday and feel great about. For Planet Oregon, winemakers James Cahill and Tony Soter make Pinot Noir for the people with respect to the planet. They continually seek to produce and bottle delicious young Pinot Noir that is consistently fresh, silky and suggestive of Oregon summer cherries and berries. Pinot of this quality will never be cheap but the value should be as obvious as the exuberant aromas and flavors.

Tasting Notes: fresh, silky and suggestive of Oregon summer fruits... cherries and berries of all kinds. Soft and supple.

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 12 / Matrix Varietal: 100% Pinot Noir Region: Russian River Valley, CA

 Website

 Matrix Winery is a small family-owned winery which specializes in Pinot Noirs as well as Chardonnay, Petite Sirah, Primitivo, Sauvignon Blanc, and Zinfandel from the Russian River Valley. Ken Wilson started planting grapes in Sonoma in the ’80s and his vineyards are unexpected and diverse.  The diversity offers the winemakers of Matrix the gift to hand-select grapes from the estate vineyards – block by block and sometimes even row by row. Winemaker Diane Wilson has been a force to be reckoned with in the wine industry winning hundreds of medals and awards for her fantastic wines at Wilson Winery, deLorimier Winery and now Matrix Winery. Her talented daughter, Victoria, recently joined the family business to help her mother produce her award-winning wines with her own brand of youthful energy. The mother and daughter winemaking team ensures that Matrix will be a meld of tradition.

 Tasting Notes: Succulent aromas of ripe plum, dried fig, freshly chopped herbs and rose petal slowly open off this beautiful and light Pinot Noir. The palate blooms with flavors of pomegranate aril, ground fennel seed and black truffle. The soft, clean finish leaves behind flavors of cherry, root beer and nutmeg.

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13 / Kistler Varietal: 100% Pinot Noir Region: Russian River Valley, CA

 Website

 Kistler Vineyards is a small, family established and privately owned and operated winery dedicated to the vinification of world class Chardonnay and Pinot Noir using old world Burgundian techniques applied to our new world vineyards.

Our goal in crafting our Pinot Noirs is to capture the elusive Pinot character expressed in each of our exceptional coastal sites. We strive to produce elegant, harmonious wines which are impressive for their purity, balance, and lingering perfume. From these sites there is a progression of color and length of character as we move towards the coast.

 Tasting Notes: The 2013 Pinot Noir Kistler Vineyard is marked by large swaths of tannin that give the wine its brooding personality. Scents of game, smoke and dried leaves add an attractive savory upper register.

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 13 / La Kiuva Varietal: 70% Nebbiolo, remainder is a blend of Gros Vien, Neyret, Cornalin and Fumin

Region: Arnad Monjovet,, Vallee d’Aoste, Italy

 Distributor Page (2007)

Sales Sheet

 Valle d’Aosta, located in the north east of the Italian peninsula, is the smallest of Italy’s regions. It borders Switzerland to the North, France to the West and Piedmont to the South and East . In Valle d’Aosta the vine is cultivated at the feet of four of Europe's highest mountains. This mountainous territory is traversed by a river a central valley approximately 80 km in length, which branches off into numerous lateral valleys. The morphological formation of the valley produces natural ventilation that descends from the peaks of the mountains along the lateral valleys and merges in the central corridor. La Kiuva Cooperative, Arnad, Valle D’Aosta, was founded in 1975. The wine-producing area in which La Kiuva cooperative operates is spread out over the mouth of the valley, from the municipality of Hône to the municipality of Montjovet. The cooperative currently includes 60 participating growers.

 Tasting Notes: On the nose: fine, intense and vinous, with sensations of red fruit and delicately spicy notes. On the palate: dry, smooth and harmonious, enriched by tannin notes with a slightly bitter finish.

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 12 / Pertinace Barbera D’Alba Varietal: 100% Barbera Region: Piedmont, Italy

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Sales Sheet

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 Cantina Pertinace is a winegrowers’ cooperative which identifies with its territory, the region of Barbaresco, where tenacity, passion and work make the members the main protagonists of a business named after a great historical personality, Elvio Pertinace, who was born in Alba, in the hamlet in which the winery is located. Founded in 1973 following a project by Mario Barbero, the Vignaioli winery had thirteen members in the region of Treiso. They all shared a tie with the Langa hills and the same desire: to create a business able to process the grapes and put a new brand on the market, symbol of a land of great wines. They bet on Nebbiolo for Barbaresco, in the late 70s they started to bottle their wine. Its development has never stopped; the venues were enlarged in the 80s and equipped with state-of-the-art technologies; in 1990 a packaging area was added. The members have always been market-oriented, with great interest in foreign countries.

 Tasting Notes: Vinous and fruity, characteristic, very full, dry and well-balanced with a nice acid content, it features a fine structure and great personality.

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13 / Santa Giustina Bonarda Varietal: 100% Croatina Region: Colli Piancentini, Italy

Distributor Page

Website

 Santa Giustina is located in the heart of the Colli Piacentini, in the most northwestern corner of Emilia Romagna. Picturesque hardly describes the perfect backdrop to what the estate calls their ‘village’ (a few 1000 year old buildings, a church, and their wine-making facilities), sitting at 300 meters above sea level with the famous Po Valley and Alps in the distance over perfect undulating hills. The most natural of surroundings make up the 100 hectare property, comprised of many different crops, forests, vineyards, and a private game reserve. 30 hectares of organically farmed vineyards produce just over 70,000 bottles a year to create a wide range of wine from the local varietals. Their viticultural and vinicultural practices are extremely natural in principal, finding it completely unnecessary to intervene with the natural magic of the grapes they farm. In addition to their clean and pure winemaking philosophy, and due to the entire family’s allergies to sulfur, they choose to use no SO2 whatsoever in the winery, and will only use trace amounts in the fields if absolutely necessary in extremely wet years. Simple and delicious juice is found in each and every bottle, and all of which are perfect for enjoying at the table.

 This Bonarda is one of the absolute treasures of this unique region of Italy.  Although entirely made from Croatina grapes, the local word used for wine from Croatina is known as Bonarda (not to be confused with the actual grape Bonarda).  The young vines are hand-harvested and brought in immediately for a soft pressing, in order to begin the native yeast fermentation for 20 days with the skins.

Tasting Notes: Bright and explosive fruits of currant, raspberries, and plums hit the palate while being backed by a persistent and clean effervescence. The overall balance and structure is full yet playful, calling for cured meats, pasta dishes, cheeses, and red meats.

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 11 / Italio Pietrantonj Varietal: 100% Montepulciano d’Abruzzo Region: Abruzzo, Italy

 Sales Sheet

 With records dating back to 1791, and an official start in 1830, the house of Italo Pietrantonj is as old as it gets for wineries from Abruzzo (literally the oldest). Eight winemaking generations deep and in the town of Vittorita, Pietrantonji is rich with family heritage and tradition. The winery is now run by two sisters, Roberta and Alice. Their great-great-great grandfather Nicola was the first certified winemaker in the Abruzzo region, gaining a diploma from the Royal School of Conegliano Veneto in 1889. To this day, the house shows off its 9,500 gallon oak and walnut barrels (now lined with stainless steel) from 1870, and two 37,000 gallon tanks lined with beautiful Murano tiles that were built in 1893. A house with as much history as their wines have depth and intrigue, Pietrantonj showcases beautiful wines not to be missed.

An area of rolling hills, views of the Adriatic Sea, and with wines of fruity balance and depth, the Abruzzo region has surely grown in popularity over the past decade. Having come a long way from old Roman rule, in 1963 Abruzzo became its own marked region, and began to thrive on its own. Now holding fame for the delicious and versatile Montepulciano d’Abruzzo DOC, the serious wine makers are doing some wonderful things with the Montepulciano grape. This is a region that will continue to grow and develop upon their solid foundation, and it is exciting to see Abruzzo’s growth. With wine traditions dating back 250 years, it is no wonder that this region’s wines are showing great depth and complexity.

 Tasting Notes: The ‘Black Label’ Montepulciano d’Abruzzo is a wine made in the traditional style as homage to the old family winery.  It is a lovely wine full of dried floral and fruit notes complemented by soft leather and earthy aromas.  Aged in large oak vats for 8 months, it offers sweet spice flavors of vanilla, anise and dried tobacco in the mouth with a hint of chocolate on the finish.  This Montepulciano is full flavored and rich without being too heavy in body.  It is a lovely accompaniment to all sorts of game, as well as pasta dishes with hearty sauces.

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 13 / A Portela Varietal: 100% Mencia Region: Valdeorras, Spain (Northwest corner, bordering Portugal)

 Sales Sheet

A unique wine produced with the rare Mencía grape (pronounced Men-THEE-ah). Mencía only grows in northwest Spain. In this case, A Portela comes from Valdeorras, which is one of the most inland wine regions of Galicia. During Roman times Valdeorras was known for its gold, hence its name, the valley of Gold. The vines are tended in granite and slate soil. The high elevation of this precious small part of Galicia produces Mencía grapes that are different from other Galician wine regions, flavors tend to be more uplifted, more floral, brighter, and very pretty! A Portela is all unoaked to emphasize the purity and delicate flavors and aromas of this grape. It is produced from estate-owned grapes that are organically grown. A Portela signifies the doorstep to heaven. It is also the name of the high elevation hill of 5 hectares (12 acres) located in the town of Larouco (province of Ourense), where the Mencía vines that make this profound mineral wine come from. A Portela is a joint venture between the Sharon family and CVA.

 Tasting Notes: Dark purple. Powerful aromas of candied blackberry, blueberry and licorice, complicated by violet and cracked pepper. Lush, intensely flavored and smooth, offering spicy dark berry and cherry compote flavors enlivened by a subtle floral nuance. Finishes sappy and long, with resonating spiciness, a hint of licorice and chewy tannins.

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 11 / Chateau Roques de Jeanlice Varietal: 90% Merlot, 10% Cabernet Franc

Region: Bordeaux, France

 Distributor Page

Vigneron Christophe Quebec works a 35 hectare property in the village of Rauzan on the Right Bank, about 4 km south of the Dordogne river. He is a 4th generation, old-school Bordeaux farmer, working the same soils his great-grandfather worked going back to 1908.  For the moment, only 4 hectares of his family’s property are used in the making of the Le Ringue label. And the interesting thing about this wine is that it is unoaked, which is nearly unheard of in Bordeaux. The wine is fresh and pure.

In 2012, with the improvement in quality of his remaining 40 hectares of vineyards since Derenoncourt’s involvement, Christophe has built a state of the art facility adjoining his small winery where he will gradually be able to include more fruit from his recuperated vineyards into the offering for Château Le Ringue. It’s fair to refer to the Chateau’s winery as newschool: temperature-controlled steel tanks for fermentation, and a meticulous attention to detail are employed to keep the winery impeccably clean, and the wine incredibly fresh.

 Tasting Notes: Cassis and blackberry mingle with deep-toned notes of espresso and loam in this dry, spicy, full-bodied red from the right bank of Bordeaux.

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 ***12 / Dom. de Fenouillet Cuvee Yvon Soard Varietal: 50% Syrah, 35% Grenache, 15% Mourvedre Region: Beaumes de Venise, Southern Rhone Valley, France

 Distributor Page

 A limited production wine produced in the best vintages in honor of the father of Patrick and Vincent Soard.  This wine is sourced from the oldest vines of the domaine (75 years old as of 2011) from a hillside “combe” in the shadow of the Dentelles de Montmirail and just over the hill from Gigondas.  The vineyard is a mix of clay and limestone and harvest levels are low, usually reaching at most 35 hectoliters per hectare.  The wine is aged in cement cuves for two years before being bottled unfiltered.

 Tasting Notes:

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 ***13 / MakeWork Fossils & Framework Varietal: Syrah blend; 60% Syrah, 30% Grenache, 10% Counoise Region: Eaglepoint Ranch, Mendocino, CA

 Sales Sheet

Website

 MakeWork wine label is under the umbrella of the Hobo Wine Company, founded in 2002 by Kenny Likitprakong. After years of travel in the United States, Mexico, and Europe, Kenny found himself settled in Northern California. Producing his first wine in the basement of a house he rented, his company has now grown to owning vineyards and producing wines under five different labels.

 Our ideas and preferences about wine are always changing, but the core and root of what excites us is a constant. The possibility for wine to create community, to be history, to tell a story, and to transcend time and place is what enchants, captivates, and inspires us. The wines that achieve these ethereal qualities are produced by craftsmen/women with an artisan approach to growing grapes and making wines. They are Vignerons who raise their vines and wines with great thought and patience and understanding and are able to instill their wines with personality and character and a sense of place.

 Though techniques vary somewhat from wine to wine, vineyard to vineyard, and vintage to vintage, our basic approach is consistent. We believe in unforced wines. We believe in making the best wine possible, but there are lines we are not willing to cross. We believe in minimal processing as a goal, but modern winemaking as an option. Stylistically, we strive for balance above all else, but varietal and geographical distinction are also goals.

 Tasting Notes:

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 ***11 / Jovly Varietal: 100% Cabernet Franc Region: Chinon, Loire Valley, France

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 This appellation Chinon comes from the vineyard at Château du Coudray Montpensier owned by Château Moncontour. The wine is completely Cabernet Franc, done in a modern style with ample fruit, ripe red fruit aromas and flavors. Very well-balanced and medium-bodied, Jovly Chinon has very well-integrated tannins for easy drinking and maximum enjoyment. The French will often choose this for lighter red meats, charcuterie, soft cheeses, grilled fish, basically as an everyday red. With the Stelvin twist-off closure, the wine is easy to open, easy to store and a great idea for picnics or outdoor concerts. For summer drinking, you may serve slightly chilled, at cellar temperature (55 degrees F) to get the most enjoyment from the wine.

 Tasting Notes: This Chinon is a delightful red, very easy to drink due to its expressive ripe red fruit flavors and a lush mouth-feel. Lovely nose of Cabernet with hints of mint and licorice, red currant and flowers. On the palate, very smooth with a clean finish, the tannins are very silky.

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 10 / Vinum Cellars the Scrapper Varietal: 100% Cabernet Franc Region: El Dorado County, CA

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Sales Sheet (2011)

 This wine is a special little wine from the El Dorado Foothills which we have been making for 12 vintages. The entire vineyard only produces about 500 cases a year but it’s worth it (because it’s so good). The origin of Cabernet Franc is simply the parent of the more popular “King of Grape Varietals” Cabernet Sauvignon which is a cross between Cabernet Franc and Sauvignon Blanc. This vineyard is 25 years old and is head-trained allowing more sunlight into the canopy and therefore a reduction in Pyrazines which are responsible for green and vegetal aromas and flavors.

 Tasting Notes: Aroma of black cherry, cedar, dried herbs and balsa wood. Tasting the wine reveals dry, strong, grippy tannins and more black cherry plus juicy black raspberry and blueberry. It’s smooth and savory with dark chocolate and coffee notes leading into the long dry finish.

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 10 / Spring Mountain Varietal: Cabernet Sauvignon 76%, Merlot 10%, Petit Verdot 6%, Cabernet Franc 5%, Malbec 3%

Region: Napa Valley, CA

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 Spring Mountain Vineyard is an 845 acre estate on the eastern slopes of Spring Mountain. Over 225 acres

of the estate are planted to vine, representing 135 distinct hillside vineyard blocks with many soil types, exposures, and microclimates. Originally four individual 19th century Napa Valley vineyards, Miravalle, Alba, Chevalier and La Perla are now one vineyard producing exclusively estate grown wines. A substantial portion of the vineyard is planted in densities of over 4,000 vines per acre. Because of the diverse and challenging terrain, the vines are trained to the ancient gobelet form, a vertical training method invented in an earlier millennium by the Romans. Growing primarily Bordeaux grape varieties, the vineyard yields distinctive mountain wines that consistently display concentration, elegance and longevity. The quintessential wine from the estate is Elivette.

 Tasting Notes: A structured entry delivers a complex array of aromas including black cherry and cranberry fruit, baking spices, roasted meat, tobacco leaf, cola and floral notes. The palate is textured, serving up flavors of chocolate, cherries, mocha and spice.

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 12 / Darioush Varietal: 89% Cabernet Sauvignon, 5% Merlot, 5% Cabernet Franc, 1% Malbec Region: Napa Valley, CA

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 Darioush Khaledi was instilled at an early age with the winemaking craft of his father, inspired by wine culture in the literary city of Shiraz - in modern day Iran - and the ancient city of Persepolis. He became a lifelong collector, seeking out old world wines infused with tradition and energized by modern technique.

 The Cabernet Sauvignon is the quintessential offering of the Darioush estate. Reflective of Darioush's individualism and dedication to crafting a Cabernet Sauvignon that bridges Bordeaux's old world complexity and poise with Napa Valley's modern and progressive style, stature and depth.

 Tasting Notes: Reflecting the strengths of Napa Valley's 2012 vintage, the Signature Cabernet Sauvignon exhibits beautiful layers of blueberry and black cherry aromas mingled with bittersweet cocoa, cinnamon and cigar box. Rich and dense on the palate, the wine is further enhanced by savory and earthbound elements of dried sage and French roast coffee.

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Wine Resources - WHITES BTB

Thank you Ariel Oxaal for putting together this resource for the staff.  Please take the time to review this resource.

12 / Saint-Jean des Sources Varietal: Picpoul de Pinet Region: Languedoc, France (South East)

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 Saint-Jean des Sources Picpoul de Pinet is from one of the oldest grapes from the South of France, the Piquepoul, which has been growing near the Thau Lagoon for centuries on the Mediterranean coast. The Picpoul name means "lip-stinger" and refers to the high acidity of the grapes.  Not only is splendid with seafood, but it also neutralizes the salt and iodine in shellfish and other crustaceans. Saint-Jean des Sources is an excellent expression of the Picpoul grape - delicate and fresh in the mouth with luscious citrus notes. It also has excellent acid/structure balance. Saint-Jean des Source is presented in the distinctive Picpoul de Pinet high-necked green bottle and is, in a word, marvelous.

Tasting notes: pale yellow tint with green hues; very fresh nose, delicate and floral, with white flowers; lively with a fresh attack of citrus and lemon. A lovely long finish with mineral notes and a hint of salt, a signature from the adjacent cooling Mediterranean breezes

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14 / Tiefenbrunner Varietal: 100% Pinot Gris Region: Dolomites, Italy (Northeast)

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 This guiding principle of the Tiefenbrunner Castel Turmhof Estate Winery is both a philosophy and the basis for its viticultural practice in harmony with nature, and is reflected in both the cultivation and protection of the vines. When new vines are planted, the optimal combination of location and varietal is sought. The carefully selected vine stocks are no longer planted strictly in the traditional pergola system, but usually trained on wire frames regardless of the location.

 Hilde and Herbert Tiefenbrunner set off a new direction in 1968 with the opening of a wine outlet at the Turmhof (castle on the historic property). Wines intended for sale off the premises were now bottled. They started with a production of about 3.000 bottles. Today they produce about 750,000 bottles per year, of which 80% are white wines and the remainder red. In 1983 Herberts son Christof entered the company. The preservation of the character of the grape varieties, and of the high quality of the grapes themselves, remain the basic principle of the work in the vineyards and the cellars.

 Tasting Notes: light yellow to sandy-coloured in appe Description: arance, with an unobtrusive bouquet, and hints of pear and candied fruit. The strong harmonious structure emphasizes its dry full-bodied taste and round finish.

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 12 / Weingut Julius Treis Riesling Trochen Varietal: 100% Riesling Region: Mosel, Germany

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The winery Julius Treis is in Reil on the Moselle and looks back on a long tradition of wine. Since 1684 our family is connected to the viticulture. Each generation loved and lived viticulture. Today Tobias Treis continues the tradition.

 This 5-hectare vineyard has mainly devoted to Riesling. This is grown in the steep and Steilstlagen. The management here is carried out exclusively by hand. A small part of the vineyards in the slopes is additionally fitted with Pinot Blanc, Müller-Thurgau, Dornfelder and Pinot Noir.

 Tasting Notes: The palate is full of bright fruit notes with great acidity. The finish is slightly dry. Perfect for seafood, Indian cuisine and desserts.

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 13 / Livio Felluga, Friulano Varietal: Friulano Region: Friuli, Italy (Northeast corner)

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 The story of Livio Felluga and his wines are bound with the history of the very special land in the north east corner of the Adriatic, where the Mediterranean meets central Europe.

It is a history of ever-shifting frontiers, vanished empires, passing wars and people who have chosen to remain.It is the story of a family that endured two world wars, settling in the gently rolling hills of Friuli. The return to Italy was far from easy for veterans of the Second World War, especially for those who had left their families in this long-suffering corner of the Adriatic.

The survivors came back to find it was no longer a proud bridgehead into Europe. The physical, political and ethnic frontiers had changed irremediably, as had the agricultural and social panorama of the hill country itself. The rural population was moving away, leaving the land the poorer, and abandoning the crops, values and traditions that are indivisible from the soil.

 Livio Felluga had to face another battle to revive the hills, convinced that only high-quality viticulture could breathe new life into the Friulian countryside. With great courage, he began to restore old vineyards and plant new ones, introducing innovative ideas and techniques.

 It was hard work, but Livio Felluga set to it with the tenacity and passion that would help him in the coming years to create one of Friuli most impressive wineries, earning his universally acknowledged reputation as the man who re-established Friuli wine making heritage.

 Livio Felluga created this distinctive label in 1956 to portray his hills, the slopes that have shaped the geography of Livio Felluga wines all over the world. It was a pioneering marketing concept born of a simple love of the land.

 After fermentation, the wine settles on the lees in the stainless steel containers for six months. The bottled wine is ages in temperature-controlled binning cellars for a minimum of two months.

 Tasting notes: bright yellow with greenish reflections, this wine develops round notes of mango, melon, and cherry flowers with subtle hints of Sichuan peppers and medicinal herbs. On the palate, it is soft fruit with a pleasant acid note with hints of Nori seaweed in the mineral finish.

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 13 / Arcan Albarino Varietal: 100% Albarino

Region: Rias Baixis, Spain (Northwest corner)

 Sales Sheet

 Adegas Pombal a Lanzada is a small family owned and operated winery drawing from two hectares of vines from some of the finest terroirs of Rías Baixas. The name derives from a long stretch of beach, which the winery overlooks called ‘La Playa Lanzada’. The family has been growing grapes and producing wine from their vines for generations, they have only recently made the wine commercially available to the general public.

All of the vines are cultivated organically and hand harvested before undertaking fermentation in stainless steel tanks using indigenous yeasts. Malolactic fermentation is prevented from taking place in order to preserve the purity of fruit, with six months ageing on the lees to provide extra depth and complexity.

 Tasting notes: Intense notes of white flowers, pears, citrus fruits and a lovely mouth-watering acidity.

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 13 / Moillard Bourgogne Varietal: 100% Chardonnay Region: Cotes de Nuits, Burgundy, France

 One Sheet Website

 In Burgundy, it isn’t enough to be “well-born,” you have to be “well-bred,” too. When Symphorien MOillard became a wine negociant (broker), buying his first wines in 1950, he was meticulous in his selection, first mauring his wines in barrels, before bottling them, to be able to sell them with the same price as for the wines from his own estate. This new activity required a lot of tasting experience to be able to judge how the wine would evolve over the coming 3,5, or 10 years. this art of selection is still pivotal at Moillard today. Aiming to ever improve control over the quality of the wines that are produced within its walls, Moillard procures its grapes or must direct from vine growers who have been our partners for many years. It is then Moillard that vinifies and matures the wine, allowing us to craft quality wine that adheres to company tradition. That’s how we feel the job of Negociant-Eleveur (broker-maturer) should be done.

 Aged in oak barrels used between 1 and 5 times for 10 months. The oak is mainly sourced from the Vosges region.

 Tasting notes: Pale yellow with bright highlights. The floral notes give elegance and fineness to the nose. The palate is straight, nicely dominated by citrus aromas and especially mandarin. A gourmet finish, with notes of pastry cream coming from barrel ageing.

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 13 / Olivier Leflaive Les Setilles Bourgogne Blanc Varietal: 100% Chardonnay Region: Burgundy, France

 One Sheet

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 Les Setilles is sourced from vineyards within the communes of Puligny Montrachet and Meursault, with each village representing roughly half of the final blend. Grapes are sourced from multiple plots within each village in an effort to maximize complexity of the final wine. Vintage consistency is the goal with this wine so the blending of lots and aging technique will vary according. Roughly 60% of the wine is aged in Allier oak, only 10% of which is new. The remaining 40% of the wine is aged in stainless steel to preserve clean varietal character. Remarkably consistent year-on-year, Les Sétilles is as delicious as ever in 2013, lower yields concentrating its moreish flavours.

 Tasting Notes: Fragrant white blossom and vanilla notes lead to ripe comice pear and buttercream layers on the palate, balanced by refreshing acidity.

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 14 / Rafael Palacios Louro Varietal: Godello, Treixadura

Region: Valdeorras, Spain (Northwest, inland by a few hundred miles)

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 Louro is a blend of Godello with a small amount of Treixadura from parcels located in the villages of Chandoiro, Lentellais, Outardepregos and Santa Cruz. After decades of conventional farming, the organic practices of Rafa have begun to revitalize the soils of these site and Louro is becoming more complex with each vintage. Louro is fermented in French oak foudres and aged on its lees for four months.

 Rafael Palacios is from the Palacios Redondo family, and is the youngest of 9 brothers and sisters, aged 42. (Priorat superstar Alvaro was 7th of the 9; currently three brothers and one nephew make wine.) Rafael worked in the family winery in Rioja, studied in Bordeaux, and then went and worked in Australia with Southcorp, before returning to Rioja.

 He had discovered Godello in 1996. ‘I found the Atlantic influence of Galician wines, but with some volume and depth,’ recalls. ‘Everyone thinks of Galicia as humid and cold. But of the 5 appellations, 4 have a Mediterranean influence in the summer.’

 Since 2004 he has purchased/rented 21 hectares of vineyards in the Val do Bibei, consisting of 26 separate parcels, all on sandy granitic soils, and all planted with Godello.

 Tasting Notes: Fine, fresh and expressive with grapefruit, pear and white peach notes. Finely expressive palate is concentrated and intense with lovely pure pear fruit and subtle nut and toast, as well as some grapefruit freshness.

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 14 / Claude Riffault Sancerre Varietal: 100% Sauvignon Blanc Region: Loire Valley, France

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 Domaine Claude Riffault, which has been family owned and run for 5 generations, is now in the hands of Claude’s son Stephane who is working the soil in a much more organic fashion than his father. Chemical herbicides are no longer used on the parcels and there is a heavy weed cover in most parcels.

 The family owns different plots on steep hillsides in four different villages. Part of the vineyard is made up of limestone soil which produces white wines with great fruit and explosive aromas. They also own a smaller amount of vines on flint soil which produces wines of incredible minerality and precision. The vines are all vinified by plot and by soil type before some are assembled to make a small number of bottlings.

 Tasting Notes: On the nose, the wine reveals aromas of white fleshed fruit and citrus. The generosity of the soil has resulted in a wine that is full-bodied on the palate. The fine minerality and acidity gives the wine freshness. It can be enjoyed on its own or with shell-fish or fish dishes.

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 13 / Domaine Philippe Portier Cuvee des Victoires

Varietal: 100% Sauvignon Blanc

Region: Quincy, Loire Valley, France

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 Philippe Portier’s vines cover today a surface of 18 hectares. They are established on parcels of sand intermingled with gravel. Their orientation makes it possible to benefit from ideal sunlight. The combination of these natural elements provides an excellent maturation of the grape. To grow the vines and produce wine Philippe has chosen to combine Tradition and Technology. "At any time in history, each generation has to grant its contribution to the know-how of the profession"

 Produced from the Cuvée des Victoires parcel, this is an elegant, well-balanced expression of Sauvignon Blanc bursting with intense aromatics of spring florals and citrus fruits. Vinified on the lees in stainless steel, it manages to retain the naturally fresh characteristics of the varietal, but with a touch of richness.  For maximum fruit expression, enjoy in its youth.

 Tasting Notes: Elegant and refined are two of the best descriptors for this wine. The aroma is peppered with white flowers and hints of currant. On the palate there is a touch of menthol and traces of minerals coupled with firm acidity and a round full flavor followed by a long aromatic finish.

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 ***13 / Alphonse Dolly, Cuvee Silex Varietal: 100% Sauvignon Blanc Region: Loire, France

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 This family owned estate in the Loire riverside village of Thauvenay in the Sancerre appellation has been producing exceptionally bright, fresh clean Sauvignon Blancs and Pinot Noirs for several generations.   Old sea bottom vineyards with clay-limestone soils, some combined with flint outcroppings, provide perfectly balanced fruit for the Sancerre, Pouilly Fume, and Menetou-Salon appellations.

The white wines are fermented for 4 weeks in temperature-controlled stainless steel and kept 5 months on the lies for extra body and texture.

The Cuvee Silex wines are special cuvees made exclusively for Chemin des Vins from flint (Silex) soils.  They combine the fresh citrus fruit of the Sauvignon Blanc with lovely floral elements and a pronounced layer of minerality in the nose and on the palate from the flint.

Tasting Notes: Expressive nose with lots of flint and ripe citrus fruit. Concentrated, earthy and pungent with lots of flint minerality on the palate. Great choice with goat cheese, shellfish, fish and cream sauces.

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 14 / Mont Gravet Varietal: 100% Colombard Region: Gascony, France (southwest; slightly southeast of Bordeaux)

 Sales Sheet

 Mont Gravet comes from vineyards located in the Gascony region, near the city of Toulouse in the South West of France. The climate combines the Oceanic and Mediterranean influences, which brings enough sun and humidity to grow rich, concentrated and ripe grapes. Close to the producers, and in order to source the best vineyards, our winemaker has found some amazing "terroirs" spread on hills. These hills are called "Mont" in French. So as a tribute to the terroir from where the wine comes from we have named in Mont Gravet, "Gravet" being the name of an oval shaped rock commonly found in the area.

 Harvested at night, the grapes undergo a modern winemaking process. After 12 hours of skin contact at 43°F maceration with constant pumping over, adding nitrogen in order to extract as much fruit aromas as possible.

 Tasting Notes: It shows a very intense nose with exotic fruit aromas such as pineapple, passion fruit and citrus notes. The mouth is dry, full of fresh fruit flavors and balanced with crisp acidity.

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 14 / Anton Bauer Gmork Varietal: 100% Gruner Veltliner Region: Wagram, Austria (Northeast part of country, northeast to Vienna)

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 Anton Bauer, born in 1971, represents the 4th generation to manage the now 29-hectare winery. Since 1992, when he took over the winery from his parents he has been uncompromisingly pursuing his ideas of quality, paying great attention to underlining the typically regional features and the terroir character of the wines that make them incomparable and unique.

 The physiologically ripe grapes are handled as gently as possible and are of course 100% picked by hand. As a next step the grapes are selected on a sorter belt by a camera. A long period of extensive contact with the yeast makes the wines harmonious, ensuring that there is a better balance between acidity and alcohol. As the wines are bottled relatively late they can mature slowly. And that is exactly part of Anton Bauer's philosophy: Things need time to develop, and wine needs time as well.

 "Gmörk" - a southern vineyard site at the foot of the Hengstberg hill is situated between the cellar roads of Feuersbrunn and Fels. The deep loess soil provides one of the classic Feuersbrunn Grüner Veltliner sites where we cultivate our Pinot Noir, characterized by finesse and not too high a degree of ripeness.

 Tasting Notes: Wonderful, brilliant yellow; everything in the nose what one may desire from a Veltliner: multi-layered fruit and multi-layered spice, pepper, nut, apple and exotic; very stimulating bouquet, immediately unfolding finesse; lively bundle, desiring to have the next sip.

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 14 / Huber Terrassen Varietal: 100% Gruner Veltliner Region: Traisental, Austria (Northeast part of country, slightly west of Vienna)

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 The Huber family has wine growing roots dating back more than 220 years. Today the winery in Reichersdorf is in its 10th generation and is run by Markus Huber. In 2000 Markus took over four hectares from his father which, up to that point, had been farmed to produce the wines served in his family restaurant. His outstanding ability to manage the winery with sensitivity and consistency, both in the vineyards and the cellars, has ensured that in a very short space of time he has established Huber wines as an internationally acclaimed leading producer in Austria. Absolute focus on the strengths of the region and the unique soil types that are found there ensure that year on year the wines display unmistakable clarity and fruit styles. “Sustainable development, carefully controlling the harvest and meticulous pruning are the most natural and important prerequisites for successful winemaking.” Markus Huber

 Different single vineyard parcels from the Traisental region; age of vines between 20 – 80 years. Selection of the best physiologically ripe grapes; crushed; skin contact for 6 hours; pressed; fermented in stainless steel; kept on the lees for 3 months.

 Tasting Notes: Medium green yellow; pure pepper on the nose; hinting at typical Grüner spiciness; aromatic herbs and yellow fruit; dense and complex on the palate; great promise for the future.

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 11 / Weingut Leth Varietal: 100% Roter Veltliner Region: Wagram, Austria (northeast Austria, northeast of Vienna)

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 Leth is now run by the third generation to focus on wine-growing. While this does not seem like such a long time, it has been long enough to create - with idealism, innovation and investment – one of the leading wineries in the region. From the very beginning, the family have been winemakers of pure passion – beginning with Franz and Barbara Leth in the early 1960s; and then with sons Franz and Erich, who shaped the ´80s and ´90s, and now with Franz Jr., who recently became responsible for the estate's wine line.

 The Wagram consists of layers - up to 20 meters high - of loam, sand, chalk and loess that Ice Age winds blew over the primary rock base of the Danube. These tiny particles of soil covering bedrock allow the grapevine roots to absorb water and minerals even from great depths. So there is no need for irrigation and mineral fertilizers. The influence of the Pannonian climate, with its major day and night temperature differences, together with the cool winds that travel over from the Waldviertel, give distinct aromas to the grapes. The Wagram´s fertile loess, varying microclimate and optimal south-facing direction unite to create brilliant, inimitable terroir wines.

 ***Tasting Notes: The indigenous “Wagram grape” in an exceptional quality; amazingly concentrated yet still elegant. Subtle flavours and a lot of power suggest a long future.

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 12 / Patricius Varietal: Harslevelu Region: Tokaj, Hungary (northeast region, near boarders of Slovakia and Ukraine)

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 The Patricius Winery is found in the Tokaj region and was established by the Kékessy family. The Kékessy family’s winemaking mission is nurtured by their family history. The owners are Dezső Kékessy and his daughter Katinka Kékessy. The family’s maternal and paternal ancestors were well-known vineyard owners in the regions of the Tokaj and Mátra foothills from the 18th Century. The winery is a reconstructed winepress house of the vineyard Várhegy. The building was previously owned by Jesuits and various aristocratic families.

The characteristics of this old building have been preserved while also being integrated into a modern center of an estate. The Tokaj winery, the famous Aszú, and other Tokaj wines, such as the Yellow Muscat, represent the finest achievements of Hungarian wines all over the world.

 Tasting Notes: Minerality driven, the wine exhibits notes of peaches and pears combined with minerality lead to a citrusy, bright, and well-balanced finish. One of the the core grapes of Tokaj.

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 13 / Gaia Notios Varietal: 50% Moschofilero, 50% Roditis

Region: Peloponnese, Greece

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 It’s not so long since people were considering that Southern Mediterranean wine region could not produce elegant, refreshing, aromatic wines with crisp acidity. Nevertheless, in Greece, during the last 20 years, there is a real revolution in the world of wine. The introduction of new technology and know-how created small miracles. Many new, high quality and exciting wines have been emerged, one of them is NOTIOS (in Greek means “the Southerner”).

Notios White is produced from two pink-skinned grape varieties of Greece that combine their virtues, Moschofilero and Roditis. Moschofilero from the mountainous vineyards of Arcadia wine region brings fruitiness and crisp acidity, while Roditis from the planes of upland Corinth provides elegance.

Tasting Notes: Two traditional Greek varieties join their characteristics: Moschofilero, harvested from the Arcadian plateaus, contributes a vibrant, fruity flavor while Roditis, from the Corinthian slopes provides a smooth lemony character. Their matching is both elegant and harmonious. Notios White is a lively dry, white wine with a fruity nose and tingling acidity. Notios White is ideal as an aperitif or as an accompaniment to light meals and delicate flavours.

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 13 / Robert Sinskey Abraxas Vin de Terroir Varietal: Riesling, Pinot Gris, Gewurztraminer

Region: Los Carneros, Napa Valley, CA

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 This year’s crop of Riesling, Pinot Gris, and Gewürztraminer, from RSV’s organically farmed Scintilla Sonoma Vineyard, was beautiful and bountiful. The 2013 crush came early, starting in mid-August with the Gewürztraminer and ending at the beginning of October with the Riesling.

The night picked grapes arrived cold and fresh at the cellar door every morning where each variety and vineyard block was delicately whole-cluster pressed and went through a long, cool fermentation in stainless fermenters to preserve the vibrant fresh fruit and citrus character. The individual wines were then blended by taste to reflect the unique character of the vintage.

 Tasting Notes: Fresh pippin and pear with subtle almond and lychee aromas. The structure, texture and style is reminiscent of the Old World with a bright, tight-knit mineral quality. The wine has nice weight in the mid-palate with flavors that mimic the aroma with the addition of crisp peach, lime and a hint of melon rind. The flavors and textures magically come together for a satisfyingly long finish. Delicious!

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 13 / Zeitgeist Varietal: 100% Trousseau Gris Region: Russian River Valley

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 ZEITGEIST (tsit- gist) is a philosophical term meaning the spirit of the times. The word was coined by the German Romanticists to describe the cultural, ethical and spiritual mood of an era. We believe wine allows us to conjure up our very own distinct place in this time and culture. With each bottling, our intent is that the wine embodies the spirit of the vintage and the shared winemaking and viticulture philosophies of this era. And each cork pulled over dinner, stimulates conversation contributing to our shared zeitgeist. In pursuit of fine wine at fair prices, we employ conscientious selection at each step while doing the work ourselves. We’ve committed to two carefully chosen vineyards, sort vigilantly through the fruit at harvest, and bottle only the best barrels. Our goal is to be thoughtful in our approach and simple in our methods. We make each exceptionally small batch of wine ourselves and guide them carefully through fermentation and aging at Behrens Family Winery in St. Helena.

 Trousseau Gris is a true "Grey" grape and can make either white wines or slightly colored wines. We choose to press the grapes the moment they arrive at the winery, opting for a fresh white wine style. Pressed lightly to avoid any bitterness, the juice is transferred to stainless steel barrels and neutral french oak barrels. The wines ferment at low temperatures and can take as long as 6 weeks to finish. We age the wine on its lees, and assemble and bottle the blend in February. The wine does not go through malolactic fermentation.

 Tasting Notes: Clean, vibrant notes of lemon peel and fresh ginger are mixed with mineral tones. It’s balanced and energetic but retains the roundness that’s characteristic of this unusual grape. The typical pairings of oysters, crab or fresh greens are superb as expected, but don't be afraid to pair this versatile white wine with something richer like porchetta or a Burger!

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 ***13 / Compte de la Boisserie Demi Sec Varietal: 100% Chenin Blanc Region: Vouvray, Touraine, France

 Couldn’t find info on distributor page or a website for the winery?

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 13 / Dutton Goldfield Dutton Ranch Varietal: 100% Chardonnay Region: Russian River Valley, CA

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 Dutton Ranch farms over eighty unique, separate vineyards located in the coolest areas of the Russian River Valley, primarily in the Green Valley appellation. Dan Goldfield and Steve Dutton select their favorite Dutton Ranch vineyards to craft a wine reflecting their vision of classic Russian River Valley Chardonnay. The vineyards chosen are based on their desire to offer wines with fruit intensity, richness and great acid structure, even after full barrel and malolactic fermentation.

The heart of their benchmark Chardonnay (75% between them) is our old vine (greater than 30 years), old clone vineyards located in the cold heart of Green Valley: Mill Station, Walker Hill and Rued. They contribute a focused citrus backbone, lemon/lime/tropical fruit, and mineral overtones to this offering. Morelli Lane Vineyard, planted to the Hyde clone of Chardonnay, is located high on top of Stoetz Ridge and contributes notes of floral stone fruit to the wine. Our Dijon clone 95 block of JJJS, in the cold Valley by the old Dutton shop, rounds out the wine with its unctuous pear fruit and creamy mouth feel.

 The individual lots are barrel fermented using a combination of indigenous and inoculated yeast strains. They undergo malolactic full fermentation, and the lees are stirred twice monthly through the winter. The blend is assembled, with the primary lees, in early spring, and continues to age in French oak barrels through the summer.

 Tasting Notes: On the nose it leads with Meyer lemon, pear and mineral notes, with tropical and ginger overtones. On the palate, the lusciousness is balanced by solid acidity and an evolving fruit core that keeps you coming back. Lemon sourball, ripe pear and a touch of green apple fill out the fruit profile, while the steely minerality and sweet cream add a complexity to the wine. Moderate alcohol and the signature juicy acidity of Green Valley facilitate the fresh, lingering citrus/ginger finish.

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 ***13 / Hartford Court Varietal: Chardonnay Region: Russian River Valley, CA

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 Hartford Family Winery was founded in 1993 as a result of Don and Jennifer Hartford's appreciation for the wines, the people, and the unique vineyards near their Russian River Valley home. Located in the Sonoma County town of Forestville, the winery is about 15 miles from the cool Pacific Coast. Making delicious wines of high personality is directly related to the difficult locations of the Hartford family's vineyard sources, the limited production of their bottlings and the varietals they use. "Character through adversity" is an expression that the Hartford family believes to apply to both people and grapevines, and they feel that surviving adversity builds character, and personality, in both. The Hartford Family makes wines under two marks, one of which is Hartford Court. Hartford Court bottlings are small lots of high-personality single vineyard Pinot Noirs and Chardonnays that express the distinctive qualities inherent in each vineyard's terroir - the interplay of soil, slope, exposure and climate.

The fruit is sourced from the Russian River Valley, Green Valley and Sonoma Coast appellations.

 Tasting Notes: The 2013 Hartford Court Russian River Valley Chardonnay offers subtle aromas of jasmine flower, citrus oil, ripe apple and pear. The elegant aromatics are complemented by fresh kiwi, lemon drop and Pippin apple flavors. The fruit focused mid-palate is followed by subtle mineral notes and a hint of crystallized ginger in the finish.

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 ***10 / Peter Paul Bacigalupi Vineyard Varietal: Chardonnay Region: Russian River Valley, CA

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 The pursuit of fine wine requires an understanding of the vineyards from which grapes are sourced, a respect for the hand that nature deals us each vintage, and an understanding of how best to highlight natural terroir through minimal handling and other fermentation techniques in the cellar. At Peter Paul, we bring in California Chardonnay and Pinot Noir from the Pacific-cooled Russian River Valley. We also harvest Cabernet Sauvignon in California's eponymous Napa Valley. And we make a very small amount of Oregon Pinot Noir as well. However, the goal is not to mask in wood what the vineyard produces in flavor. Winemakers, Daniel Moore and Jeff Morgan, use time-honored methods in a modern tradition to bring each wine to fruition at its own speed. The resulting wines show elegant structure, yet don't hold back on flavor. Ultimately, the results can best be appreciated in your glass.

 Traditional old world techniques, such as native yeast fermentation, batonnage and extended lees aging yield a rich, complex wine. The wine is fermented and aged only in Latour barrels—all French oak—and then bottled unfiltered. It’s true what they say about terroir. Great vineyards do, indeed, produce the greatest wines.

Tasting Notes: Aromas of white flowers and white stone fruit lift hints of white pepper, vanilla bean and tamarind spice. On entry a lush texture of citrus and nectarine fans out across the mid-palate, enhanced by a minerality that extends the lengthy finish. This famous vineyard delivers exceptional consistency from vintage to vintage expressing its pedigree as one of California's finest.