A rundown of some of the new wines at The Station!
Tatomer Pinot Noir Santa Barbara County 2014 $38
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!
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
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
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
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
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
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.