|Join us tonight for one of the last tasting of the year!
On Friday will have open 4 wines from 3 different region of France,
A white from the alps, and 3 reds, a Burgundy pinot + 2 from the Languedoc-Roussillon region wines!
On Saturday we will have the visit from Kings County Distillery,
They will show their seasonal spice whiskey, very delicious and “Chirstmas-y” and their classic famous Bourbon!!
Tasting time: 6:00 to 9:00pm
See below a full information:
Domaine Chanzy, Bourgogne Pinot Noir (2017)
Dating from the 16th century in the village of Bouzeron in Burgundy’s Cote Chalonnaise, Maison Chanzy owns 79 acres of vineyard supplying grapes for 80% of its production, which is focused on the appellations Bourgogne, Bouzeron, Rully and Mercurey. A signature wine of the estate comes from its Clos de la Fortune Monopole vineyard in Bouzeron. The Maison also produces wines from an impressive range of Cote de Beaune and Cote de Nuits appellations including several 1er and Grands Crus.
The Maison’s cellars have been modernized and the vineyards, which average between 30 and 45 years of age, are being revitalized with an eye toward conversion from sustainable to organic farming. Operations are carried out in conjunction with the lunar calendar. Strict sorting is done in the vineyard and again in the cellar. Chanzy is one of a growing number of wineries that play music in their cellars during malolactic fermentation (in this case Mozart), which they feel enhances aromatic purity, precision and tension in the wines.
Purity, balance and truth to their origins are hallmarks of Maison Chanzy wines. They present enticing aromatics, fresh, elegant fruit character, minerality and finesse. Their oak elements are discreet and well integrated.
The refined and fruity nose is a perfect accom-paniment to roast pork or poultry. The well-integrated tannins are a great choice for an aperitif served with tapas.
Domaine la Colombette, Vin de Pays de l’Hérault Lledoner Pelut (2014)
Appreciated as a varietal in its own right, the Lledoner Pelut is a downy-leaved, less rot-prone form of Grenache still grown in Languedoc-Roussillon and, as Garnacha Peluda, in north-east Spain.
From only one parcel, these are the oldest vines at the Domaine-having been planted in 1968 by Francois Pugibet. This vineyard can be found along a plateau, in Lasserre.
Grapes are 100% destemmed. Alcoholic fermentation and malolactic fermentation occurs in stainless steel and concrete tanks, and aging occurs in neutral vats and demi-muid barrels.
Details : IGP Pays d’Hérault 2015 – Grape Variety : Lledoner Pelut 100 %
Château Trillol, Corbières (2014)
The region of the Hautes Corbières certainly worked its magic on the Sichel family, who acquired Trillol in 1990. Since then, Benjamin Sichel, Technical Director and Henri Guiot, Estate Manager, have worked tirelessly to fulfill the potential of this winery. Following the latest acquisition of plots of vines adjoining the estate, the entire harvest will, in future, consist exclusively of grapes from the historic vineyard of Trillol. Benjamin Sichel, and Henri Guiot will now have greater control over vintage quality and will be able to produce wines which correspond exactly to their vision. The wines of Trillol have gained in depth and intensity and are displaying greater freshness than ever before – an essential feature of this high-lying vineyard.
High in the hills of the Corbières, in a stunning corner of south west France, Château Trillol has been a Sichel family property since 1990. At 400m above sea level, the vineyard is located in two of the Corbières terroirs: Termenès and Quéribus. Here the local grape varieties, Grenache, Syrah and Carignan (harvested by hand), result in an authentic wine that is packed with character and a strong sense of place.
Domaine Eugène Carrel, Rousette de Savoie Altesse (2017)
Domaine Eugene Carrel & Fils is located in the village of Jongieux, about 40 miles southwest of Geneva, Switzerland, in between the Rhone River and Lake Bourget, France’s largest lake. Established in the 14th century, Eugene manages the estate with his son Olivier and his son-in-law Sebastien.
The vineyards are situated at 1,476 feet and planted on steep, southwest facing slopes to calcareous clay soils. Despite their proximity to the Swiss Alps, the climate is surprisingly warm; Jongieux enjoys 2-3 more hours of sun than any other area in the Savoie. Consequently, the fruit reaches phenolic ripeness which diminishes the need for chaptalization resulting in wines that are balanced and fresher than its regional counterparts.
The Carrel vineyards are planted with indigenous varietals: Jacquere (sold as Vin de Savoie Jongieux Banc), Altesse (aka Roussette de Savoie), Gamay and Mondeuse. The majority of Carrel’s wines are vinified in stainless steel tanks to maintain freshness, aromas and flavors. A small selection is aged in oak barrels to lend additional depth and structure to the wines.
Saturday: Kings County Distillery from Navy Yard, Brooklyn
Kings County Distillery is New York City’s oldest operating whiskey distillery, the first since prohibition. Founded in 2010, Kings County makes handmade moonshine, bourbon, and other whiskeys out of the 117-year-old Paymaster Building in the Brooklyn Navy Yard.
Kings County Distillery, Winter Spice Whiskey
For this year’s fall seasonal release, we created an infusion of baking spices associated with mulled cider, hot toddies, and winter holidays. Using cinnamon, cardamom, nutmeg, allspice, black peppercorns, clove, and star anise, this whiskey is a bold but balanced answer to some of the cinnamon-flavored offerings from bigger distilleries that aim for a broader audience. Perfect for cocktails that like a spicy cinnamon kick, this whiskey is designed for crisp, cool weather.
Kings County Distillery, Bourbon Whiskey
Kings County Distillery’s Straight Bourbon is made from New York State organic corn and malted barley from the U.K., is twice distilled in copper pot stills and then aged in new charred oak barrels. It is characterized by a rich aroma of fresh corn, balanced with the sweet caramelized oak sap from small barrels. It has a very strong sweet base with flavors of vanilla and caramel, a deep molasses taste to the middle notes, and leaves a smooth finish with hints of cinnamon and autumn spices. Aged for at least two years, this bourbon is a precocious whiskey, surprisingly robust for its age.