2013 A to Z Pinot Gris 14.97
The 2013 has lifted aromas of honeysuckle, lemon zest, nutmeg and wet stone developing into richer aromas of lychee beeswax and melon that add complexity to the nose. The attack is juicy and pure with bright citrus fruit flavors and mineral notes. Taut structure and a tight wire balance between ripeness and acidity frame a seamless mid-palate and lead to a long finish that ultimately ends crisp and clean with flavors of wet stone and jasmine green tea.
2013 A to Z Chardonnay 14.97
The 2013 A to Z Chardonnay nose opens with bright fruit like kiwi and tangerine, pear and stone fruits then deepens to richer aromas of honey, toast, rose and wet stones. On the palate, the wine is juicy and round with well-balanced freshness, minerality, and structure. The zesty finish is crisp, clean and pure with a lingering mineral note.
2014 A to Z Rose 13.57
The 2014 A to Z Oregon Rose leads with aromas of strawberries, tangerine, watermelon and grenadine with hints of thyme and hibiscus then opens to reveal plum, apricot and more strawberry notes. Clean, balanced and approachable with generous fruit, the crisp and juicy A to Z Rose integrates excellent texture with firm acidity finishing long and pretty.
2013 A to Z Pinot Noir 19.57
The 2013 A to Z Pinot Noir leads with aromas of cherries, raspberries, and blackberries, developing into iris, blueberries, strawberries and deepens with hints of blood orange and blueberry jam. Ripe tannins are balanced by perfect acidity and the mid-palate reveals spice, tobacco and earth notes adding richness and complexity. The finish is quite long which allows all the elements of the wine to come together and show the intrinsic balance and complexity of the 2013 Oregon vintage.
Friday March 13th, 5pm – 8pm –
Elio Filippino Barbera d’Alba “Nuela” 2012 – 13.97– 100% Barbera – DOC Piemonte. Intense fragrance with hints of ripe fruit. Full, balanced, with a touch of wood on the finish. This is the wine for family dinners. It is excellent with local “bagna cauda” (mixed vegetables with a dip of garlic, oil and anchovies) and meat dishes such as “bollito” (boiled meat and vegetables), it is also a good companion for fully ripe cheeses. After racking, the new wine is put in stainless steel vats to preserve its fresh fruit characters and then in Slavonian oak barrels until spring.
Castello San Sano Chianti Fonte della Rana 2013 – 13.97 – 90% Sangiovese / 10% Ciliegiolo. DOCG Tuscany. The nose gives intense red fruit – particularly sour cherry – aromas, with notes of dried herbs and oak spice. The palate is bright, with an underlying earthiness. Aromas of red fruit, cherry and light oak notes. Production methods are similar to the Chianti Classico.
Vitalonga Sangiovese 2012 – 12.57 – 100% Sangiovese. IGT Umbria. This Sangiovese is a fruity wine with a young and pleasant character. Ruby red to purple in color. Aromas of red fruit, spices, pepper, and cinnamon. The QR Wines collection was born from the long-lasting collaboration and friendship between Vitalonga and Dr. Riccardo Cotarella, one of the most well-known Italian oenologists in the world; it is a project that we all together dedicate to the new generations and to our land: Umbria.
Castello San Sano Chianti Classico 2011 – 21.57 – 90 Sangiovese, 10 Canaiolo. Manual selection of the best old vineyards of Sangiovese and Canaiolo company. Maceration without stalks is performed at a temperature of 28 ° C for 10-12 days. Malolactic fermentation in cement, followed by a maturing part in barrels of 5 hl, for a minimum period of 15 months. Blend of wines in cement tanks. Bottling filtration with very wide and then in bottle for at least 12 months.
Friday 3-6-2015, 5pm – 8pm – at East End Wines –
San Silvestro Andelasia Piemonte 2011 – 10.57 – 100% Cortese. Soft pressing; fermentation in stainless steel at a controlled temperature of 18-20°C; maturing in stainless steel for 4 months. 100% Malolactic fermentation. Matured in stainless steel. Inviting fresh liveliness and wild flowers on the nose, with the mineral qualities of the terroir. Pairs well with fresh salads, sushi, fish-based dishes, bruschetta.
San Silvestro Ottone I Piemonte DOC Barbera 2011 – 10.57 – 100% Barbera. Crushing & destemming; fermentation in stainless steel at a controlled temperature of 28-30°C; maceration on the skins for 8 days with daily pumping of the must over the cap. 100% Malolactic fermentation. Matured in stainless steel. Deep, bright ruby red, with a fresh opening; bursting with hints of ripe berries, with cherries and jam making it nicely soft on the palate. Pairs well with Cold meats, pasta, red meats, chilled in summer with salads or a snack.
Costa di Bussia Tenuta Arnulfo Barbera d’Alba 2012 – 14.57 – Piedmont. 100% Barbera. Juicy acid on the front of a pretty densely fruited version of Barbera that sees a bit of hangtime. Nice to compare the 2011 and 2012 side by side. Tannins are light, the fruit on the mid-palate balances the alcohol pretty nicely, mellowing in the bottle a bit.
David Sterza Valpolicella Classico Superiore Ripasso 2012 - 23.97 – “This drinks like a young Amarone but is priced like a Valpolicella red. Carefully aged in oak for 12 months, this is supple and soft, bursting with red fruit aromas and a long, spicy finish.” Reviewed by: The Wine Enthusiast – 90pts. An old favorite, leaning further towards the Amarone style, with lots more raisiny fruit, heft, and drying alcohol than you would expect at this price-point. Serious stuff.