Three New Whites and Two Reds!

 

Isaac Cantalapiedra Cantayano Verdejo 2015 $18

From near Rueda in Northwest-Central Spain comes this Verdejo from a father-son winemaking team. The elder Isaac is the farmer while his son Manual serves as chief winemaker. Rueda is considered the heart and home of the Verdejo grape, one of Spain’s main indigenous white grapes. While most producers in the region have embraced the ultra-modern styles of Verdejo (industrial farming, cultured yeasts, acidification, and cold fermentation) the Cantalapiedra vineyards are certified organic and their winemaking is resolutely natural, using wild yeasts, and little temperature control or added sulfur.

This wine is 100% verdejo from three parcels that all sit at high elevation. Grapes are destemmed and macerated for 4-24 hours before pressing. The juice is wild yeast fermented in 90% stainless vat and 10% used French barrels. The result is “one of the most authentic Verdejos we have tasted, with firm structure and a bewitching stone fruit herbal depth. This is a perfect wine to pair with flaky fish, sheep’s cheeses, and croquettes” according to importer Jose Pastor.

 

Roark Wine Company Sauvignon Blanc Santa Ynez Valley 2016 $23

Founded in 2009 by head winemaker Ryan Roark, Roark Wine Co. focuses on making small batch wines that are as unadulterated as possible. They utilize neutral vessels, native fermentation and no additions apart from a minimal amount of sulfur to make some of the most exciting wines on the Central Coast! And at a case production of just 1,500, some of the hardest to get as well!

This Sauvignon Blanc is a blend of a few vineyards in the Santa Ynez Valley. Ryan let’s the wine undergo secondary malolactic fermentation, resulting in a rounder sauvignon blanc than may be expected. Fresh nectarine, cider apple, wet stone are the prominent flavors, producing a richer but still elegant take on sauvignon blanc that is unlike any other we’ve had on the Central Coast! Also available BTG right now!

 

Donnhoff Estate Riesling 2016 $24

One of the most respected families in the Nahe region of Germany, the Donnhoff’s produce wine from their 25 hectares of sustainably farmed “Erste Lage” which is the German classification for grand cru vineyards. Although the Nahe is a dry region, the Donnhoff’s do not water their vineyards to encourage deep rooted vines, and train them to grow close to the ground to benefit from the warmth of the stoney topsoil. Grapes are always pressed within 3 hours of picking to preserve laser-like focus and clarity in their wines, and ferment in large 1200L to 2400L used casks as well as stainless steel vessels.

This wine is their introductory bottle meant to showcase the traditional house style. Ever so slightly off dry, you’ll be grateful for that touch of sweetness when the intense acidity hits! Lovely long lasting minerality produces a tough choice between savoring the sip or quickly raising the glass to your lips for another 🙂 Come try it BTG this week!

 

4 Monos Viticultores Tinto 2016 $20

4 Monos is a project started by 4 wine savvy friends in 2010 in the Gredos mountains west of Madrid. They seek to produce wines that showcase the granitic vineyards of the region and utilize organic viticultural practices as well as many natural winemaking methods. Among these include whole cluster wild yeast fermentation, as well as foot-prodding the grapes for minimal extraction and minimal sulfur and oak treatment.

This tinto is a “village” red from several parcels. It is a blend of 85% Garnacha (Grenache) 8% Carinena (Carignon) and 7% Morenillo, and indigenous lesser known Spanish Red that is thin skinned and late ripening. Grapes are cold macerated 50% whole cluster and 50% de-stemmed, wild ferment for 30-40 days, than raised in 300-500L used barrels for 9 months. The result is a “weightless” wine with lip-smaking granitic mineralogy, an elegant expression of these high altitude vineyards.

 

Bodega Calle Alberti 154 Malbec 2016 $17

From the district of Lujan de Cuyo in Mendoza, Bodega Calle is a small lot, gravity flow red wine production studio that focuses on gently crafting wines that produce regional distinction. The winery dates back to 1925. The grapes are sustainably farmed and hand harvested and sorted. The wine is aged for 12 months in 30% French Oak and 70% concrete tanks and bottled unfined and unfiltered.

“Garnet violet color. Aromas of roasted nuts, latte, and dried berries with a supple, dry-yet-fruity medium body and a zesty, chocolate citrus peel, bacon bits, and earth accented finish with fine chewy tannins. Excellent balance and flavor for a wide range of foods” from importer Elixir Wine Group.

New Sparklers and our first 2017 Roses!

 

Scar of the Sea Petnat 2017 $29

Always a pleasure to feature local favorite Scar of the Sea’s pet nat before it inevitably sells out! 100% Chardonnay from Shandon Hills vineyard in North County and picked super early to preserve acidity, no two bottles are quite the same! Get it before you have to wait for 2018!

 

Bichi Pet Mex 2016 $28

Bichi translates to “naked” in the slang of Tecate, Mexico, just across the California border. It references this winery’s commitment to minimal intervention winemaking, which is especially rare in the nascent Mexican wine movement. Pet Mex is their Pet Nat, and comes from a single, dry-farmed biodynamic vineyard composed of a mysterious, unidentified grape variety. Grapes are hand harvested, de-stemed, and pressed after a few hours of skin contact. It ferments with wild yeast and is bottled before fermentation is finished, complaining secondary fermentation in bottle without any filtration or added sulphur dioxide!

 

Antech Emotion Sparkling Rose 2014 $20

From the world’s birthplace of sparkling wine (a tradition dating back to 1544) comes this fun blend of Chardonnay, Chenin Blanc, Mauzac and Pinot Noir from one of Limoux’s most celebrated producers. Winemaker Francoise Antech comes from a long history of woman winemakers, and produces this wine in the traditional method champenois. However, she chooses to age her wines in bottle for 18 months, twice the legal requirement for this AOC. The 2014 is their current release. Zero dosage, cold pressed and fermented in stainless steel, with Pinot slightly macerated to provide rose color.

“On the nose it has nice flavors of red fruits and spring flowers. The mouth is fresh and fruity, with elegance and persistence. A glass of Emotion RosĂ© can serve as an excellent alternative to a pre-dinner cocktail, or is great with almost any seafood dish, including sushi, sashimi and Thai food.” – From the importer.

 

Aubry Champagne Brut $40

Aubry should need no introduction at this point. Since we opened in 2015, it has consistently been our best value Champagne. We only feature grower producer Champagne houses, who both farm and make their wines, and Aubry is no exception. However, what sets Aubry apart is their unique plantings and usage of ancient grape varieties still permitted by AOC law, but rarely used such as Arbanne, Petit Meslier and Fromenteau, instead of just Chardonnay, Pinot Noir and/or Pinot Meunier. This wine is a blend of 50% Pinot Meunier, 25% Chardonnay, 20% Pinot Noir and 5% Arbanne, Petit Meslier and Fromenteau (Pinot Gris) and the current release is a 50/50 of the 2014 vintage and perpetual reserve going back to 1998. Vinification in stainless tank, with malo encouraged to mask excess acidity and ensure a low dosage use. At least 24 months in bottle on lees.

 

Marc Hebrart Champagne Blanc de Blancs $60

Another grower/producer Champagne, this is 100% Chardonnay. The winemaker is Jean-Paul Hebrart, who took over for his father Marc in 1997. The family has been a member of the “Special Club” since 1985, which is a select group of grower producer champagne houses who are selected by their peers to taste each vintage and select which wines will gain the “Special Club” elite designation. The grapes come from 85% premier cru and 15% grand cru plantings. The vintage breakdown is 65% 2013, 29% 2012, and 6% 2011. Fermentation and elevage done in stainless with 36 months spent aging in bottle on the lees. The importer described it as the “best non-vintage blanc de blancs in the collection”.

 

Domaines Sumeire Provence Rose 2017 $19

2017 Roses have arrived! Our first comes from the Sumeire family, which has roots in Provence dating back to the 13th century. They have farmed organically for the past two decades. It is a mix from a couple of different vineyards with vastly different terroirs that the family owns within Provence. It is a blend of 40% Grenache, 40% Cinsault, 10% Tibouren, 5% Carignan, 5% Cab/Sauv.

“Dry and fragrant, very pale peach color with a fresh strawberry, rose petals and passion fruit nose.  The palate is laced with minerality and delicate musk melon.” – from the importer.

 

Tribute to Grace Grenache Rose 2017 $25

Winemaker Angela Osborne is the local queen of Grenache and her 2017 rose is already sold out! We’ve only got seven bottles left and it’s moving fast! This Rose comes from the Santa Barbara Highlands vineyard. Angela describes it as having notes of “nectarine blossom, starfruit, clove and star of anise.”

New Wines 03-27-2018!!!

 

2016 Domaine du Carrou Dominique Roger Sancerre $25

100% Sauvignon Blanc from 30+ year old vines that are never sprayed with pesticide or herbicide. The vineyards are located in a higher altitude region in Sancerre near village of Bue that boasts all three of the regions famed soil types: terres blanches, caillotes, and silex. The grapes are hand harvested and ferment with their indigenous yeast. They ferment and age in stainless tank to preserve their mineral cut. Consistently rated one of top producers of Sancerre by La revue du vin de france and other French publications.

 

2015 Jacky Blot Domaine de la Taille Aux Loups Montlouis Chenin Blanc $36

Jacky Blot is a pioneer of single vineyard, terroir driven Chenin Blanc in the Loire Valley. His commitment to natural farming practices and non-interventinist winemaking is unmatched in Montlouis since he first purchased his property in 1988. He “allows each wine to sing” without sugar, battonage or malo interfering with the wines intrinsic properties, and uses minimal so2 and filtration. His whites challenge the greats of Burgundy for precision, length, complexity and ageability.

This wine is made from 30-50 year old vines, uses indigenous yeasts, and is aged in barrel (20% new, 80% 1-4 year old barrels)

 

Nigl brut de brut $32

Method champenois sparkling wine from one of our favorite Austrian producers. Mostly chardonnay with some gruner veltliner. Extra brut with 3g/l residual sugar.

 

Bodegas y Vinedos Raul Perez

Hailing from Bierzo in northwest Spain, Raul Perez makes wine near the village of Valtuille de Abajo, where his family has lived and worked for generations. He makes the two wines listed below.

 

  • 2016 Ultreia Saint Jacques $20

80-100 year old vines on Clay from the village of valutille de abajo. Mostly Mencia with Bastardo (trousseau) and Garnacha Tintorera (Alicante boushet) . 80 % whole cluster ferment in large oak vats with maceration for 2-5 months followed by aging in various large oak and cement vessels. Bottled without fining or ferentation.

 

  • 2014 Ultra $35

80-100 year old vines on clay and slate from the villages of valtuille de abajo (30%) and Valdecanada (70%). Mostly Mencia with Bastardo (Trousseau), Garnacha Tintorera (Alicante boushet), Dona Blanca and Palomino. 100% whole-cluster fermentation in large oak vats with 60 day macerations. Aged in 228-l neutral barrels and bottled without fining or filtration.

 

2016 Castell D’Age Garnacha (Grenache) $21

This wine is 100% Grenache and uses 0% sulphur dioxide in the winemaking process, which is a common preservative. You might recognize Castell D’Age as one of our favorite Cava producers. They are a woman-run estate that pioneered organic agriculture in Penedes (just outside of Barcelona) and are now completely biodynamic!

 

2016 Filipa Pato Baga $18

“Vinhos Autenticos Sem Maquilagem” is the moto of woman winemaker Filipa Pato, which translates to “Authentic Wines without Makeup.” She practices biodynamic farming and minimal intervention winemaking to produce beautiful wines like this Baga, a lesser known Portugese varietal. This wine comes from the coastal region of Bairrada and is more similar to Pinot Noir than the commonly known full bodied red blends from Portugal that originate further inland. The wine is made with very brief skin contact in order to not extract too much tannin. Fruit forward with a chalky, mineral finish. Great value!

New Wines 02-12-16

A rundown of some of the new wines at The Station!

Tatomer Pinot Noir Santa Barbara County 2014 $38

Tatomer Pinot

Winemaker Graham Tatomer has been featured in the San Francisco Chronicle as a winemaker to watch. He studied on and off for four years under one of Austria’s best winemakers, Emmerich Knoll, learning how to make world class Riesling and Gruner Veltliner. Upon returning to the States, he too began making world class Alsatian varietal wine, creating a niche in the Chardonnay heavy land of Santa Barbara County. Formerly the winemaker at Martian Ranch in Los Alamos, he has recently decided to devote himself to his private label which newly features Pinot Noir. This blend comes from a few vineyards and consists of the 115, 667, 777 and pommard clones. Rare to see in a retail shop, we’re thrilled to feature at The Station!

 

 

 

Enoteca Bisson 

The steep hillsides of the Ligurian coastline in Northwest Italy takes a heroic effort to produce wine from. Mechanization is impossible so only truly passionate winemakers are willing to painstakingly produce wine from the terraces first planted by the ancient Greeks. You wonder why anyone would until you taste the quality that these steep, stony soils produce.

 

 

Vermentino Intrigoso 2013 $25

Bisson Vermentino

This Vermentino comes from Enoteca Bisson winemaker Pierluigi Lugano’s most prestigious vineyard site: “Trigoso”.  These steeply terraced vineyards produce low yields whichare then fermented and aged in stainless with extensive lees contact during both stages. The result is a full bodied wine with rich flavors and golden color. Only 100 cases are allocated to the US each year.

 

 

 

 

 

 

Glera Vino Frizzante 2014 $18

Glera

This lightly sparkling wine is distinct as Lugano insists on producing it in a bone-dry style. It is fermented and aged in stainless, and bottled early the following year to preserve freshness.

 

 

 

 

 

 

Lange Nebbiolo DeForville 2014 $19

DeForville Nebbiolo

The DeForville family began producing wine in Piedmont in 1860 and now features their 5th generation of family wine makers. The importer, Rosenthal Wine Merchant, has been working with the family since 1978.

This Nebbiolo comes primarily from the younger vines of the various “cru” vineyards in Barbaresco. The average age of the vines is 30 years.  The grapes are hand harvested and the wine is fermented in stainless steel for 10 days to 2 weeks and then is aged in large oak barrels for an additional year before being bottled.

 

 

2012 Celler Credo Miranius $18

Miranius

The rare quality driven, single-vineyard vintage Cava producer also makes a remarkable still wine from the same Xarel-lo grape. The still version’s grapes come from low yielding, north facing limestone slopes. They are also the first biodynamic winery in the Penedes region, just south of Barcelona, Spain.

 

 

 

 

 

2014 Lucien Crochet Sancerre $27

Lucien Sancerre

The cousin of previous Station favorite Francois Crochet, this family knows the secrets of Sauvignon Blanc. The importer has been working with Lucien for over 30 years. Only organic supplements are used in the vineyards and harvest is manual. The soils are clay and limestone. Fermentation occurs in temperature controlled cuves between 14 and 18 degrees celcius. In contrast to many Sancerre producers, the wine lies on its lees for a considerable time with racking done in late spring, which is when many producers choose to bottle. Instead, Lucien elects for more aging time, with bottling usually occurring a full year after harvest.

“What’s with all those Champagnes I’ve never heard of?”

SKURNIK_GrowerChampagne_IMG_011-1038x576

Well I’m glad you asked.

Here at The Station, we’re dedicated to celebrating and promoting Récoltante-Manipulant winemakers from Champagne. That is to say, Grower-Producers. The large houses you mostly know by name or by their bright yellow labels are mostly Négociant-Manipulant… Meaning they purchase fruit from growers all over Champagne. So what’s the big deal with that? Why do we try to support the little guys? What’s the big difference?

There are several reasons we have chosen to carry these small Farmer Fizz producers over the easier-selling and familiar big name Negociants… They show a truer terroir rather than a house style, they can be more expressive, the farming practices are often better, you’re putting money in a family’s pockets instead of a corporation…  To put this “Grower Producer” movement in to perspective, here are a couple fun facts:

  • There are over 18,000 independent growers in the Champagne region. Only 5,000 of these are Grower Producers, or make their own Champagne from their vineyards.
  • As of 2008, these wines made up only 3% of the market share of Champagne being imported to the US. This number is quickly increasing as the Grower-Producer movement catches momentum and more importers are scrambling to find smaller RM producers to represent and bring in.

I think Champagne importer Terry Theise puts it best below.

 

Why Drink Grower Champagne?

You should drink grower Champagne if you’ve forgotten that Champagne is WINE.
You should drink “farmer-fizz” if you’d rather buy Champagne from a farmer than a factory.

You should drink it if you’d rather have a wine expressive of vineyard, and the grower’s own connection to vineyard, than a wine “formed” by a marketing swami who’s studied to the nth-degree what you can be persuaded to “consume.” Do you really want to be reduced to a mere “consumer” when you can drink Champagne like a whole human being?

You should drink grower-Champagne if the individually distinctive flavors of terroir-driven wines matter more than the lowest-common denominator pap served up by the mega conglomerates in the “luxury goods” business.

You should drink it because it’s honest REAL wine grown and made by a vintner—by a FAMILY just like yours—by a “him,” not by an “it.” You should drink it because it’s better to buy wine from a person than from a company.

You should drink it because its price is honestly based on what it costs to produce, not manipulated to account for massive PR and ad budgets, or to hold on to market-share.

You should drink grower-Champagne because, like all hand-crafted estate-bottled wines, it is not a mere Thing but is indeed a BEING, expressive of where it grew and who raised it. In drinking it you help protect DIVERSITY, and diversity leads to VITALITY. And if you’d rather eat a local field-ripened summer tomato rapturous with sweetness instead of some January tomato you buy at the supermarket hard as a stone and tasting of nothing, then you should be drinking farmer-fizz!


 

Whew, I don’t know about you… but I’m inspired to drink some Champagne. Here, in no particular order, is a list of the FaRMer Fizz we are currently carrying here in the shop…

aubry

  • Aubry Brut, 1er Cru ($38) – A blend of all 7 grapes grown in Champagne, 4 of which are very rarely found. A Station fave, we sell more of this than any of our other cuvĂ©es. Light honey, grapefruit… a playful cuvĂ©e and a tremendous value.

Pierre Peters

RemyLeroy

  • Remi Leroy, Brut ($44) – 95% Pinot Noir, 5% Chardonnay, all organically grown. Crisp, high acid cuvĂ©e with lovely notes of wild red berries and a solid zing of clove.
  • Vilmart et Cie Grand Cellier, 1er Cru ($63) – Barrel fermented first (a rarity in Champagne), rich and sumptuous, this is basically Baby Krug at a fraction of the price. Champagne expert Peter Liem expounds: “Vilmart & Cie. is not only one of the greatest grower-estates in Champagne, but one of the finest champagne producers of any type in the region.”

Hebrart Rosé

  • Marc Hebrart Brut RosĂ©, 1er Cru ($49) – My very favorite RosĂ© Champagne. Discreet, elegant aromas and flavors of strawberry and raspberry, light and pretty.

pierre gimonnet

  • Pierre Gimonnet et Fils 2008 Special Club ($92) – For fans of the low-dosage wines… Gimonnet’s cuvĂ©es rarely disappoint. All Chardonnay, all chalk driven, with seamless balance, crushed oyster shell, lemony splash and suave stoniness. 2008 is lauded as the best Champagne vintage of the decade, so this is a good one to snatch up as the importer has already sold out.

 

As we wrap up 2015, resolve to drink BETTER in 2016. You can start with that midnight toast, and we can help you find just the right wine to fill that glass.

See you soon, and Happy New Year!

champagne

THIS JUST IN: WE HAVE WINE CLUBS!

Oh, I’m so excited I could dance! I mean, really BOOGIE! In fact I am dancing, right now at my computer… it makes it hard to type, but there’s autocorrect so you wouldn’t even know it!

(but now Things… maybe you won’t judge me if you notice any typos, right?)

So here’s the thing I’m boogieing about: We’ve been working on this for Third a while, and finally we’re ready to launch our very own Station Wine Club.

Or… Wine ClubS, since we are offering 3 different options. We’ve outlined them below, and we could not be more excited about THE FUTURE OF WINE CLUBS AT THE STATION! 

As we are in the thick of this thing called the Holidaze (not a typo btw, that was deliberate), consider gifting a Wine Club subscription to that wine lover in your life who is oh-so-difficult to shop for. Or gift it to yourself. You deserve it.

Details on the three clubs are outlined below. To sign up, you can call us (805.706.0711) or email us… OR come in and see us (we love seeing you) and we’ll get you all signed up.

***More fine print: Wines will be ready for pick-up on the 4th of each month, and credit cards will be charged at that time as well. So… Our first wine club will be ready on January 4th! How great! Pick-up parties and other wine-club perks are in the works as well.

The Third Thursday in November… it’s GAMAYZING!!

IMG_2022

So I went and sent out a big ol’ events newsletter to all of you about 10 days ago… and wouldn’t you know it I forgot to include the one event that I am MOST EXCITED ABOUT over any other event.

People, I love Gamay. Love. It is one of my very favorite red wine grapes. Sometimes I think if I had my way I would have a wine shop stacked high with Champagne, Riesling, and Gamay and nothing else (okay, maybe Cab Franc too)… and when someone came in for something else, I would say, “Pinot Noir? What’s that? OH No no no… but here’s some Gamay… ”

Clearly, I should never get my way all the time. Oh but… TOMORROW NIGHT, I WILL HAVE MY WAY. We will be pouring Gamay. Lots of it. Because….

Tomorrow is Nouveau day! For those new to the tradition, it’s the day when the French celebrate the first taste of the new vintage. For us, here at The Station… We are celebrating Gamay. Specifically Gamay from Beaujolais. Yes, we will have 2015 Beaujolais Nouveau here… But we will also be pouring Gamay Pet-Nat from Beaujolais, and four different “Cru” Beaujolais wines from some of the finest producers in the region.  And MAGNUMS of Cru Beaujolais. Because that’s what I want everyone to take home for Thanksgiving dinner. And here’s the spot where I would normally launch in to some big lecture on how Beaujolais is producing serious wines, how Nouveau gives them a bad rep, and how these Cru wines rival Burgundy for quality, but certainly not price. But I think I’ll save it. If you want to hear that soapbox speech, you can ask me about it tomorrow night with a glass of GAMAY in hand.

For now, let’s keep it light and fun.
C’est la Fête du Beaujolais!
November 19.
$25 to get your Gamay on, Big time. 

Oh and The Grilled Cheese Incident will be here to serve up some crusty, crispy, warm and gooey cheesy sandwiches, and we’ll all be jovial and a Gamayzing time will be had by one and all. See what I did there? #gamayzing

See you soon.

A Few of Our Favorite Things…

>julie-andrews

 

So we’ve been open for a few weeks now… Just long enough to create personal penchants for some special items on our shelves. I interviewed all of our Station staff here to come up with a list of our highlights for y’all. Of course, some of us (no naming names here…) couldn’t choose JUST ONE…

 

JENNA’S PICK: The JOCO Coffee Cups, $24.

joco coffee cups

We’ll start this out with my personal favorite. I fell in love with these cups the first time I saw them, and they’ve lived up to my initial impressions. I have since bought one for every coffee drinking member of my family. It’s the perfect size for your morning Cappuccino.  They make a great thank-you gift, along with a pound of Stumptown Coffee (which we Station also carry…).

 

LAUREN’S PICK: Podere Fiorini Becco Rosso Lambrusco “Becco Rosso”, $15

BECCO ROSSO_1

“It’s classic beauty meets the party child; it’s Audrey Hepburn meets Blondie. The blackberry tingles your nose and the tannins have you begging for more! She loves to be heard and commands the spotlight on her own but can share the stage with a hearty pasta dish or home-made icecream and cobbler. I love her. I already bought the ring.”

 

MEAGAN’S PICK: Apolis Global/Local Partnership Market Bag, $60

san_luis_obispo_ca

“My favorite item is the Apolis San Luis Obispo bag. The bag itself is gorgeous, I especially love the leather handle, plus proceeds from the bag support sustainable employment for women in Bangladesh, so it’s something I am proud to tote around town. I look forward to filling it with fresh flowers and other goodies from the local farmer’s market, or taking it with me to the beach.”

MICHAEL’S PICK: 2014 Avinyó Petillant Blanc, $14.

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“When Jenna asked us to contribute to this post, I was terrified. Not only was my writing possibly being judged but my taste in wine was on the line as well! I spent entirely too long obsessing over a “sophisticated selection” only to realize that the only genuine choice is my most purchased bottle. And my most purchased bottle happens to be fruit forward, floral “wine soda” that at 10.5% alcohol is entirely too easy to drink. If I’m ever not at work when I should be, at the beach and with this bottle (or two) is probably where you’ll find me. “

KIMBERLY’S PICK: 2013 Stirm Riesling, “Kick-On Ranch”, $24.

Screen Shot 2015-08-12 at 3.28.59 PM

“I first tasted this wine at a dinner party with some German winemakers who were all skeptical of a Riesling coming out of Santa Barbara (as was I).. Verdict- Complex nose, zesty palate, happy ending.. An American riesling that even the Germans love to drink.”

JENNA’S SECOND PICK: Domaine Sulauze “Cochon” Rouge, $17.

Screen Shot 2015-08-12 at 3.53.30 PM

And of course it was me who couldn’t choose just one. I have a motto here at The Station: Nobody leaves without a bottle of the Cochon. I’m not always successful in this endeavor, but I would say I have sold more of this wine than anything else in the shop. Quite simply, it is hands down my favorite bottle in the shop, and I can’t imagine anyone not liking it. So aromatic, so fun and easily quaffable, it’s a blend of “the whole hog”, or every grape the Sulauze property grows on their Biodynamic farm: Cinsault, Grenache, Mourvedre, Vermentino, and a few others as well.

So there you have it, a “Top 5” staff picks, if you will. Well, it would have been a Top 5, but then I went and messed it up and made it a Top 6.

Do you have a favorite yet?

The Station

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