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.