DOMAINE DE L’ECU NOBIS “LOVE & GRAPES”

100% Syrah

Fresh, earthy and herbaceous. It has delicate notes of cherry, blackberry, and black pepper. Pairs wonderfully with charcuterie grilled/braised meats. We think this would be an easy start to any holiday dinner!

“Love & Grapes” was born as a collaboration among winemaker friends curious about the effect of place on grape fermentation. This wine is meant for lively gatherings with friends! Fred Niger of Domaine L’Ecu sourced grapes from 25-30 year old Syrah vines from two hectares planted near the villages of Chateauneuf-du-Pape, Orange and Vaison-la-Romaine in Southern France. He then brought them home to Muscadet in the Loire Valley to finish the fermentation and aging process. Made with care by Fred Niger of Domaine L’Ecu.

The vineyards of Domaine L’Ecu have long been certified organic and biodynamic. In addition, there are a number of “house rules” that apply to all their wines: biodiversity, low yields, harvesting by hand, fermentation with indigenous yeast, no pumping or racking of the must (only gravity), and minimal use of sulfur. All these standards and practices lead to wines that speak for themselves, a true expression of the grapes. Nobis was aged in stainless steel vats, vinified without sulfur, no fining or filtration, with a small amount of SO2 added before being bottled.

PASAELI SEAHORSE

100% Çalkarası

Deliciously lovely aromas of wild strawberries and raspberries on the nose, while the palate is well balanced with good acidity and lush, juicy fruit. Bright, zippy and tropical yet silky smooth with nice minerality.

Paşaeli is a family owned Turkish wine estate that was founded by Seyit Karagözoğlu in 2000. He planted vineyards and founded Paşaeli after a decade as a wine importer, as he felt the soil and climate of Turkey were ideal for growing high quality grapes. Indigenous varieties were planted in the Aegean region, such as Sultaniye, Yapıncak, Çalkarası, and Karasakız, and Bordeaux varieties. Turkey is currently the world’s 6th largest grape grower and has many micro climates and soil types. Paşaeli is part of a new wave of winemakers and winery owners who are championing native varieties and bringing them back from the brink of extinction. 

Çalkarası (Pronunciation: Chal-kara-see) is grown exclusively in Çal District of Denizli in the Aegean region of Turkey. As a variety, it is very suitable for producing high quality rosé wines due to powerful fruit flavors balanced with good acidity. The grapes for this wine are coming from a single vineyard and at an altitude of 850 meters with warm days and cool nights which helps to preserve acidity. Kept with the skins for an hour and a half. It is fermented in stainless steel tanks and aged on its lees “sur lie” for 3 months to provide complexity. The farm uses sustainable farming practices and grapes are hand harvested.

SPECIAL SAUCE

100% Cinsualt

Super juicy nose and nice tart acidity with delicate tannins. Light and low in alcohol, and easy drinking wine to share with friends. This is an excellent Beaujolais Nouveau alternative for your Thanksgiving table!

This Cinsault is produced in Vacqueyras, an AOC in southern Rhône right below Gigondas and lovingly referred to as the little brother of Châteauneuf-du-Pape. Often a grape that is blended with Grenache and Carignan to add softness and bouquet. Cinsault delivers fresh, punchy reds that are just as floral as they are fruity. Typical notes of this grape can be: raspberry, red currant, tart cherry, violet, and black tea.

Harvest by hand, in crates, to avoid crushing the berries. Partial carbonic maceration.

MAMETE PREVOSTINI BOTONERO

100% Nebbiolo

Interesting and captivating nose of fresh berries, hints of cherry, currant and strawberry followed by scents of rose and violet. This vibrant ruby wine is fresh tasting, dry and so balanced. Simply an explosion of alpine freshness! A versatile food wine for sure, from pizza to soups and appetizers, this one won’t let you down.

From the I.G.T. denomination area of Alpi Retiche in the province of Sondrio in the north of Italy near Austria.

To produce this wine, berries not perfectly intact are eliminated. After a gentle destemming, the grapes, lightly pressed, are sent in stainless steel containers where the alcoholic fermentation takes place in 6 days, during which the must on the skins is incorporated by maceration. After the pressing, the wine, always placed in stainless steel containers, carries out the malolactic fermentation. Here it remains for further 8 months of aging. The process is completed with refinement in bottle.

MATURANA GARNACHA

100% Garnarcha

Some believe Garnacha to be the best Thanksgiving wine and this one from Chile is a top competitor! This old-vine Garnacha has intense aromas of red fruits. Rich and plummy, earthy, with mellow tannins. Notes of dried fruits, licorice and pepper. A fantastic addition to any holiday get together! 

Maturana Wines is a family project based on vines of more than 70 years old, which are worked completely by hand and follow organic principles. In 2010 Chile suffered a major earthquake. Like so many others, winemaker José Ignacio Maturana saw his family house and vineyards destroyed by the quake. It was a major hit to Chile’s wine industry. Forced to rebuild his business, he decided to focus on bringing high-quality wines that reflect Chilean terroir. José Ignacio traveled to Burgundy in 2011 to immerse himself in the techniques used in that region. He then returned to Chile to form Maturana Wine, ready to produce unique wines that represent a sense of place and way of life.

This wine was dry-farmed in Loncomilla, a remote sub-region of the Maule Valley in Chile, south of Santiago. 10 months aging in amphorae, or clay vessels, following a completely natural vinification. The winery uses spontaneous fermentation with wild yeast which leads to a slow fermentation to develop complexity.

AURORA DE ITATA PAIS

100% Pais

Rustic floral aromas with fresh strawberry, pepper and leather. Zesty acidity, delicate tannins that tickle the palate. Finishes with a pleasant herbaceousness and a hint of game.. think Pinot noir! 

The Itata Valley has over 500 years of history and is one of the country’s oldest wine-growing regions. The name Itata comes from the Mapuche people’s language, Mapudungun, and means “abundant grazing”. The vineyards were planted in the 1800s, 200+ year old vines of País are grown over quartz and gray granite soils in Pachagua, Valle del Itata. This D.O is a bit farther south and approaching the coast in relation Maturana Winery, as we talked about above.

Edgar and Karine of Carter-Mollenhauer worked with friends Julio y Carmen Gloria Pérez of Bodega San Valeriano to bring this wine to life. Dry-Farmed, Organic. Hand harvested, 90% whole clusters trodden by feet and carefully fermented with native yeasts. Aging continues in the same concrete tanks without moving for 10 months. Only a minimal amount of SO2 added at bottling.