Come on in to taste our 3 interesting natural and organic wines from Austria and France on Friday.
Don’t forget to pick up something for Father’s Day. We have a great selection for local bourbons and ryes too (something like this)
Check our il Vino Torchio App if you need to order online!
Tasting time: 6:00 to 9:00pm
See below for full description:
Domaine du Mortier, Brain de Folie Sauvignon Blanc (2018)
- Grape: Sauvignon Blanc
- Geography: Loire Valley, France
- Appellation: Vin de France
Certification: Certified Organic Biodynamic (ECOCERT).
Domaine Rimbert, Le Petit Cochon Bronze (2018)
- Grapes: Cinsault and Syrah
- Geography: Languedoc-Roussillon, France
- Features: Organic, Sustainable
Jean-Marie Rimbert, a native of Provence, arrived in the Languedoc nearly
25 years ago & managed the vineyards at Château de Flaugergues for 5
years until he saved up enough to purchase his first parcels of gnarled
ancient Carignan vines that had been nurtured in schist-laden soils for the
better part of the last century.
Today, Domaine Rimbert is 20 hectares spread amongst 40 diverse parcels each with different soil compositions & expositions. The village of Berlou (where Jean-Marie has his Chai) has the highest elevation in all of the St. Chinian AOC & is the only place in the region that possesses Schist rich soils. From the beginning, his objective was to cultivate vineyards with the utmost respect for the environment & his wines reflect all of the natural beauty, depth & flavor from those vines. The wines Jean-Marie crafts are a passionate testament to this region’s multidimensional & ever-expanding potential.
Tasting Note: This rosé is vibrant pink in the glass. Deep scents of ultra-ripe crushed red cherries, a note of guava paste, overripe fig flesh and a pretty, yet smoky note of sweet herbs. Blood Orange infused red berry flavors dominate the palate and are set-off by the wines generous minerality.
Alexander Koppitsch, Rét (2017)
- Geography: Burgenland, Austria
Alexander and Maria Koppitsch began making wine in Burgenland in 2011. They took over their parents 5.5 hectare winery and moved from selling their grapes into making their own wine. The vineyards are in the Neusiedl am See, a small village situated at the shores of the Neusidl Lake and a the eastern end of the Leitha Mountains which feature soft, rolling hills of mostly limestone soil. Like his father and grandfather before him, Alex does not believe in introducing any additives into the grapes or the wine. They use Rudolf Steiner’s biodynamic principles to cultivate their grapes, and pride themselves on performing every aspect of the vineyard management and the winemaking by hand, on a very small scale. They make two distinct lines of wine, the Authentisch wines, which are more forthright and easy to drink, and receive a light filtering and a small addition of sulfur, as well as the more complex wines in the Unfiltered line, which take longer to ferment and have zero addition of sulfur.
Yields: 30 hl/ha. Varieties: 80% Zweigelt, 20% St. Laurent
Vinification Method: Grapes are hand harvested and fermented on the skins for about 10 days without temperature control. The grapes are then pressed and the juice goes in stainless steel tanks and acacia barrels for 14 months of elevage on the gross lees. The skins remain in contact with the juice for about 4 hours after which time the bunches are direct pressed, and fermentation lasts about 7 days. The wine is bottled unfined, unfiltered and with a small addition of sulfur.
