Esoteric Whites and Chillable Reds
1237 Linda Mar Shopping Center, Pacifica, CA 94044, USA
Saturday Oct 20 10am-9pm
2016 Doqi, Rkatsiteli, Republic of Georgia
This Rkatsiteli, an ancient variety from our rocky vineyards around the village of Napareuli, produces a light, fresh, fruitful rendition. The grapes are hand-harvested and fermented in stainless steel, or what we call "European style." Also try our traditional Georgian style wines, fermented in underground clay qvevri vessels. The clay doqi wine vessel on the label symbolizes the tradition of hospitality at the Georgian table. Sharing wine is the essence of this tradition. Gaumarjos! To your victory!
2016 Kikelet "Origo," Furmint/Hárslevelű/Kövérszőlő, Hungary
"This is a brand new project for winemaker Stéphanie Berecz. Over time she’s come to believe that the best way to capture the “Kikelet,” meaning “spring,” is to blend Furmint, Hárslevelű, and Kövérszőlő when possible. Her style is already more or less based on short macerations, no crushing, and not racking until bottling. This 2016 was fermented in barrel, aged 5 months, and then kept fresh under screw cap. This “Origo” is a pure look at the origin of what she loves about her terroir and the kind of acid and soil driven wines she loves. Straight on the palate with an elegant structure, this wine is built on the refreshing, taut acidity of the vintage; it feels almost bone dry. Citrus, lime and pomelo take the lead, complemented by a slight mintiness, along with some green apple and peach."
2015 Brkić, "Greda" Žilavka, Čitluk, Bosnia Herzegovina
"The indigenous white Žilavka is ideally suited to the Mediterranean climate and limestone plateaus of Citluk where it has been grown for over a 1000 years. Utilizing organic and biodynamic principals and the lunar calendar, Josip Brkic satisfies his responsibilities to land and family and his desire to make wines of terroir. Made much like a red wine 50% of this 100% Estate Žilavka was fermented on the skins. Fermentation was by native yeast. The wine was aged in a large new oak tank on the lees for about 12 months. Often compared to white Burgundy Greda has both richness and density without high alcohol. Complex, and fruity the wine ends with a distinctive savory smoky finish. Its depth of flavor and low alcohol make it an easy foil to a wide range of flavors and cuisines especially those that include brown butter mushrooms or soy sauce." *ORANGE WINE ALERT*
2017 Vina Maitia "Aupa Pipeno," Pais/Carignan, Chile
Pipeño is the traditional method of winemaking in Chile, which dates back to the late 16th century. The Aupa Pipeño from Viña Maitia is an old school blend of 80% País (aka Mission/Listan Negro/Criolla Grande) and 20% Carignan from a 10 hectare, 120-year-old, dry farmed vineyard in the Maule Valley of Chile. This valley benefits from a Mediterranean-like climate where high temperatures in the summer are cooled by the breeze from the Humboldt Current in the Pacific Ocean. Pipeño is a very rustic wine, especially when produced with País, a sacramental grape which was the first grape planted in the Americas, brought here by the Spanish. The País grapes are removed from the clusters manually by being hit over a zaranda, a metal grid that acts as destemmer and press, to a traditional concrete vat, where a natural yeast fermentation takes place. The Carignan is fermented with whole clusters, and then the blend is aged briefly in concrete before bottling into flint glass at a 12.9% ABV with small amounts of sulfur.
2017 Attila Gere, Portugeiser, Hungary
After fermentation with wild yeast in stainless steel, the wine spent 4 months in 5000 liter barrels to complete malolactic fermentation. An irresistible, fragrant, purple red delight bursting with aromas of wild raspberry and Amarro, Gere Portugieser is nearly devoid of tannin, feather light and takes a chill nicely. Great with stuffed paprika it has the flavor flexibility to pair with something as unexpected as perfumed Indian fare. It is referred to as the "fishermen's wine" because rumor has it you would just plop this bottle down in the cold stream while fishing to keep it chilled and refreshing.
2016 Maurer, Kadarka, Serbia
Kadarka is a native Balkan grape, which, according to one theory, originates from the shores of Lake Skadar on the modern Albania-Montenegro border. The wine was made with no added yeast, fermented in open vat and aged in big old oak casks for 12 months. There is no added sulphur. Decant before serving to allow the wine to open up and release its bouquet. The wine is fruity, spicy and has beautiful acids. Not to mention it's the first Serbian wine to the shop!