FIELD RECORDINGS, FICTION RED WINE, PASO ROBLES
$19.99Zin, Tempranillo, PS, Touriga Nacional, Mourvedre
Showing 85–96 of 214 results
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FOLK MACHINE, VALDIGUIE FILM & CAMERA REDWOOD VALLEY
$22.99Typical for the grape, this wine is very dark in color and heavy in the nose, but it doesn’t live up to this expectation. It actually drinks very pretty, almost light. The tannin level is very moderate given the way it looks and smells.
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FOLK MACHINE, CARIGNANE AVIAN SCIENCE REDWOOD VALLEY
$20.99Varieties : Carignane. Vinification : Each of the two lots were fermented separately. The Lolonis was done in open-tops with about 40% whole cluster and the Martinson was done in closed tank and all destemmed. They were blended together post-malolactic and aged in four French oak puncheons for 10 months.
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FRANCO SERRA, BARBARESCO
$28.99Tasting Notes
Pale red brick color. Very aromatic with notes of dried flowers, violets and anise. Full-bodied and dry, but elegant with plump red fruit balanced by chewy tannin and bright acidity.
How to Serve
Pair with braised meats, risotto with earthy tones such as porcini mushrooms and some of the more powerful cheeses such as blue cheese are all great options.
Serve at 64 degrees
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FRIEND & FARMER RED WINE
$15.99Tempranillo. Fermentation: partial whole-cluster fermentation/fermentation in stainless steel tanks and barrels.
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FROG’S LEAP, CABERNET SAUVIGNON, RUTHERFORD
$69.99Deep, black fruit, mocha and distinctly “dusty” aromas, brilliant structure, great acid and lush flavors without any hint of flabbiness, this wine is set to be paired with any classic combination associated with Cabernet. We backed off of the Merlot a bit this year so the wine may need a few extra months to align…
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Ghëddo Barbera D’Alba
$35.00Ghëddo is committed to sustainable farming with no use of chemical pesticides or fertilizers, they cultivate only three hectares in 3 different vineyards which allows for meticulous work in the vineyard and extreme cleanliness in the cellar producing wines that faithfully express the vintage in all its aspects.
This wine is made with 100% Barbera.
FROM THE VINTNER:
“Our Barbera comes from a friend’s vineyards in Monforte d’Alba who shares our philosophy and lets us care for the grapes throughout the growing season. Barbera needs hot and semi-dry summers to perform well and good canopy cleaning to avoid problems while ripening. As the grapes begin to ripen, excess clusters are cut. The grapes are then hand harvested early October in cases of 20 kg each. After harvest, the grapes are destemmed without crushing and fermented in stainless steel tanks for 15-25 days. We focus on extracting the few tannins that Barbera has without losing color and aromatics. Following malolactic fermentation the wine ages for 4 months in oak cask and 8 months in concrete. It is then bottled between October and January.”
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Ghëddo Barolo
$40.00Ghëddo is committed to sustainable farming with no use of chemical pesticides or fertilizers, they cultivate only three hectares in 3 different vineyards which allows for meticulous work in the vineyard and extreme cleanliness in the cellar producing wines that faithfully express the vintage in all its aspects.
This wine is made with 100% Nebbiolo.
FROM THE VINTNER:
” We selected the top part of Berri vineyard in La Morra to produce our Barolo. A south-west exposed slope with limestone and silt Miocene soil. The vigour of the plants is limited by the presence of water that is never in excess. Hot summer days are mitigated by fresh streams that comes from the Alps and wind that blows in La Morra’s western face. This vineyard is the last to bud and the last to ripen. The canopy in managed with extreme care, thinning the plant to 6-7 bunches each. Harvest is normally around the 20th of October choosing only the best bunches. The fruit is typical of “La Morra” character: elegant nose and fine tannins in the mouth. The grapes are destemmed and transferred into the tank. The maceration is a challenging moment in which we try to pull out good tannins, aromatics and color without over-extracting. Soft pump overs are employed many times per day. After fermentation a delicate skin contact occurs with the submerged cap. The malolactic fermentation normally happens in November and then the wine is aged in big oak casks for 24 months. In the casks, micro-oxygenation is carried by the pores of the wood. This helps the tannins polymerize that results in rounding out the wine. We try to transfer the wine as little as possible to avoid unnecessary stress and bottle after at least 24 months of aging.“
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Ghëddo Dolcetto D’Alba DOC
$28.50Ghëddo is committed to sustainable farming with no use of chemical pesticides or fertilizers, they cultivate only three hectares in 3 different vineyards which allows for meticulous work in the vineyard and extreme cleanliness in the cellar producing wines that faithfully express the vintage in all its aspects.
This wine is made with 100% Dolcetto D’Alba. The vineyard is worked by hand. Lateral shoots are removed in June and as the grapes begin to ripen, excess clusters are cut. Hand harvest begins early September. Once harvested, the grapes are destemmed without crushing and left on skins to macerate for 5-7 days with no temperature control. After malolactic fermentation the wine is aged for some months in concrete tanks and bottled between May and July. Aged in bottles for 6 months.
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Ghëddo Langhe Nebbiolo DOC
$31.99Ghëddo is committed to sustainable farming with no use of chemical pesticides or fertilizers, they cultivate only three hectares in 3 different vineyards which allows for meticulous work in the vineyard and extreme cleanliness in the cellar producing wines that faithfully express the vintage in all its aspects.
This wine is made with 100% Nebbiolo.
FROM THE VINTNER:
“Our Langhe Nebbiolo comes from 3 different vineyards in La Morra – The Berri Vineyard fruit gives the wine its aromatics; the Brandini Vineyard fruit gives the wine its body; the Rocchettevino Vineyard fruit gives the wine its structure. All vineyards are managed with extreme care: thorough pruning, good shoot selection, and meticulous grape thinning – cutting off all the wings and the lower part of the big bunches. After harvest the grapes are destemmed without crushing and transferred to the tank for fermentation. During maceration the goal is to extract all of the aromatics and color while avoiding over-extraction, allowing us to produce a wine with a medium structure that’s focused on fruitiness and freshness. At the end of the malolactic fermentation, the wine is transferred in part to stainless steel tanks, and another part is aged in oak. We bottle after 18 months of aging when we feel that tannins are ripened.”
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GIOVANNI ROSSO, BARBERA D’ALBA DONNA MARGHERITA
$22.99Perfumes : plums, raspberries, blueberry with some delicate wisteria hints. Taste : very easy to drink, with vibrant acidity; fleshy and juicy.
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GIOVANNI ROSSO, LANGE NEBBIOLO
$23.99Perfumes: violet and roses, some nice fruits with cherry and raspberry hints. Taste: quite easy to drink, with a fine structure; elegant tannins together with a good freshness. Pairings: perfect for any situation, it can be wonderfully enjoyed from a simple rural picnic to the most silverscreened aperitif; can easily stand important dishes as well.