Come on in on Friday when we will have some great wines to taste!
If you need to stock up for Super Bowl Sunday, we have plenty of local spirit Bourbon, cold cans of wine and more!
We will taste a premium Organic Chianti Classico, Sangiovese red grape from Tuscany, Italy, a modem natural Tempranillo red grape from Rioja, Spain and an organic white blend from Castilla la Mancha Spain!
Tasting Time: 5:30 to 8:30pm
See below for full information:
Pruneto, Chianti Classico (2015)
- Grape: Sangiovese
- Geography: Tuscany, Italy
- Appellation: Chianti
Pruneto is a nice old farmhouse on top of a hill surrounded by vineyards. Riccardo Lanza’s father bought the estate in the late 1960’s. Previously their family lived in Milan. “Only poor people lived here (at that time)” Lanza said. “The work was too hard.” His father was attracted to Pruneto through a friendship with legendary resident Sergio Manetti of neighboring Montevertine. Montevertine, at that time was making waves with 100% Sangiovese bottlings from this hill in the center of Chianti Classico. In 1980 Pruneto’s one vineyard worker retired and Riccardo has been doing it all himself ever since. The Pruneto estate is tiny: 3.5 hectares divided into just two vineyards, surrounded by forest. The older site very steep, west-facing and was planted in 1972. Lanza says he never has to worry about sunburned grapes from this field. His other parcel was planted in 1999, and is surrounded on all sides by forest. Lanza describes with wonder the experience of walking through the forest to this hidden vineyard. All his vines grow at a temperate 550 meters above sea level and are farmed organically. Pruneto’s vineyards are blessed with the famed galestro soils of Tuscany, a friable schist mixed with chalk that, along with the high altitude, lends a vibrancy to Pruneto’s wines, with bright acid and alcohols rarely exceeding 13%. In the cellar Lanza is very traditional. He uses large old foudres and simple equipment to make his wines. He has used the same press for 31 years. The cellar is clean, but not high-tech. “It’s difficult to find the right machine for me. I am low-tech” says Riccardo.
Organic. 95 to 100% Sangiovese, depending on the character of the vintage. Sourced from vineyards planted in 1972 and 1999 grown at a high elevation (550 m above sea level) in galestro and sandstone soils between Radda and Volpaia, in southern Chianti Classico. Hand-picked, destemmed, native yeast fermented in concrete before and ageing in very large foudre-type neutral oak barrels for 2 years. The wine bottled without filtration and cellared for a minimum of at least another 2 years before release.
Bodegas y Viñedos Inteus, Rioja Joven (2018)
- Grape: Tempranillo
- Geography: Rioja, Spain
- Appellation: Rioja
- Features: Organic
Luís Palacio’s father planted the first certified organic vineyard in Rioja in 1980. Then and now, Luís has the most beautiful vineyards in Rioja—pools of green life in a desert of red clay. A plot of 150 year-old own-rooted graciano and tempranillo peludo vines provide the genetic material for four generations of vineyards, the last of which Luís planted himself. His debonair wine reflects the simple genius of generations of patience, observation, and care—delicious, distinctive fruit, thoughtfully presented.
Certified Organic. 100% Tempranillo. From hillside vineyards planted in 1989 and farmed organically since their inception in Rioja Alavesa in clay/limestone soils. Pruning: goblet. Hand-picked, sorted, and pressed. Spontaneous fermentation in stainless steel but the wine is racked off the skins before fermentation is complete to limit tannin extraction. After a quick ageing in stainless steel the wine is bottled with little to no SO2 depending on the vintage. No filtration or cold stabilization.
Realce, Vino de la Tierra de Castilla White Blend (2018)
- Grapes: Sauvignon Blanc and Macabeo
- Geography: Castilla-La Mancha, Spain
- Appellation: Vino de la Tierra de Castilla
- Features: Organic
Certified Organic. 60% Sauvignon Blanc, 40% Macabeo. Average vine age- 20 years. All the vines are dry-farmed from vineyards at 700 meters altitude that sit on clay/limestone soils. Harvested and then cold macerated before being pressed into stainless steel. Settled and then slowly fermented with native yeasts at low temperature to preserve freshness and aged in stainless steel. Aged steel then bottled