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.