Chameleon – June 27th – 4-8pm

Free Tasting – Chameleon – Friday June 27th – 4pm – 8pm – East End Wines – Chameleon

Babich Headwaters Organic Sauvignon Blanc 2013 – 18.57 – Marlborough, New Zealand – This is a rich, intensely flavored Sauvignon Blanc that proves a versatile partner for many dishes. Delicate floral notes intermingle with ripe melon and apple on the nose. The palate is focused, though soft and generous, showing good concentration of tropical fruits and granny smith apples. Well balanced acidity leaves a crisp and refreshing finish. Brand new for the tasting.

Cerasuolo d’Abruzzo A.O.C.Cantina Colle Moro Montepulciano Rosé 2012 – 10.57 – Dry, cherry fruit, pretty… Lots of fruit and juicy acidity. Refreshing. Bright strawberry fruit and clean spice. A style of wine that we love, from the hills of Guastameroli di Frisa, founded in 1961. Great clean fruit, dusty & light tannins/ tangy, pie cherry, red fruited, minerality coming through. A fruity rosé that’s unoaked to emphasize the fresh, red, berried aromas. Dry and fresh and a great wine to pair with hors d’oeuvres–especially fish-based starters. Currently at spot #7 in the East End Wines Top 200.

SmashBerry Red 2012 – Central Coast – 11.57 – This easy drinking California red table wine is mostly Merlot with some Cabernet and Petite Sirah. It has aromas of red cherries, red berries and coffee that fill the nose. On the palate, it is fruit forward with lots of Bing cherry, blackberry, and blueberry jam flavors with hints of sarsaparilla and coffee with very soft tannins and a nice finish. Merlot (40), Cabernet Sauvignon (30), Petite Sirah (30) East End Wines Top 200, #192.

Ballard Lane Paso Robles Cabernet Sauvignon 2011 – 12.57 – This wine has cassis, black cherry, chocolate, and smoky oak aromas, good structure, firm tannins, and a lingering finish. The grapes were night harvested and cold soaked for several days to enhance color extraction, then fermented for 7 days. The wine was then aged on French and American Oak for 9 months. East End Wines, Top 200, #178. Ripe and round from warm Paso Robles, but made in a dialed-back manner.

Dionysus French Wine Tasting

 at East End Wines – June 20, 4p-8p

Dionysos

 

Domaine du Petit Coteau Vouvray Brut NV – 22.57 – Dry in style, freshly crisp with apple skin and lemon flavors. The wine has a touch of almonds to balance the intense fruity acidity. A bright apéritif wine. – Roger Voss. Very delicate and fresh nose, Harmonious on the palate with a nice acidity, A lot of volume and a very long finish typical of Vouvray’s best soils. The quality of a vintage sparkling Vouvray.

Domaine de Balandran ‘Les Mugues’ 2012 Blanc – 16.97 – Costières-de-Nîmes – Tasty, clean Viognier way in the background. Made from Grenache Blanc, Roussanne, Viognier, Rolle (Vermentino). No Malolactic fermentation. Medium weight. Nice texture. Juicy. Tasty. A former star of Vino Vino’s Turkey Fest. We like it too. USually aged about 4 months in stainless steel tanks. Dry, with balancing fresh acid. Lemony, with a hint of tropical ripeness.

Domaine de Balandran ‘Les Mugues’ 2013 Rosé – 15.57 – Costières-de-Nîmes –. Grenache – Placed second out of 25 in a big Dallas News tasting of the 2013 vintage. Fruit is all red with strawberries and brambly raspberry, watermelon without being sweet. Mineral, iron & blood, meaty quality – fresh & herbal. Stony, dusty mineral, and a little more sweet creaminess from ML or lees. Concentration without deeper color or tannins, balanced, medium-full body amongst our rosé picks.

Domaine de Balandran ‘Les Mugues’ 2010 Rouge – 16.97 – Costières-de-Nîmes – Usually Syrah – Grenache, 80 / 20. Tank, aged 10 months in concrete. Meatiness, without being super smoky / or stewed fruit. Medium-Full bodied, balanced acidity and lots of concentration here. Black fruit of cherry, blackberry, black plum, earth, herby garrigue character (the undergrowth / herbs that grow in the neighborhood). Very ripe. Black pepper. Dusty mineral on the finish. Good to grab 2010. 4 (strong buy) rating, on the cheap.

Tuesday June 17th, 5pm-7pm – Jose Pastor

 Special Tasting – East End Wines

Jose Pastor

Gilabert trepat Rosat brut nature-$14.57 – 80 Trepat / 20 Garnacha. Practicing Organic. Fresh, fine bubbles, citrus, mineral, medium bodied, elegant, concentrated, dry, and long. The native Trepat and Garnacha grapes used come from the Alt Penedes, where the highest elevation plots are located in the region. The wine is bottled without added sugar, or Brut Nature. Fermented in stainless steel vats; Base wine rests on the lees for 45 days; Secondary fermentation in the bottle, a la Methode Champenoise; Raised on the lees for 18 to 20 months before disgorgement.

Bengoetxe txacoli 2011-$20.57 – It was only in 2001 when the Etxeberria’s replanted their land with the native Hondarribi Zuri and Gros Manseng, called Iskirita Zuri Handia (say that 5 times!) in Basque. Organic from the beginning, certification came in 2007, the first producer in the Basque Country to do so.  It shows lush lemony fruit, hints of grains, a touch of petrol and chamomile. Fresh, mineral, savory, light to medium bodied, racy acidity, saline finish.

Gregory Perez Brezo Blanco 2012-$17.57 – 80 Godello, 20 Dona Blanca. Only native grapes and utilizing natural winemaking methods, such as fermenting all of wines with wild yeasts and working with very little sulfur during the winemaking process. Fresh, very mineral, waxy, Light to medium bodied, crisp acidity, rich texture, long and lingering finish.

Verasol Garnacha Tempranillo 2011-$13.57 – 60 Tempranillo, 40 Garnacha. Organic. – The fruit for this cuvée is sourced from around the town of Olite, a winemaking town in the Ribera Alta subzone of Navarra. Due to its limestone sub-soils, high elevation, and accompanying fluctuations between daytime and nighttime temperatures, this is an area known to produce excellent Tempranillo and Garnacha based wines. Fermented and raised in old concrete vats. Bottled unfiltered. Fresh, aromatic, fruity, dried herbs, medium to full-bodied, bright acidity, and a delicate finish.

Abel Mendoza Pedregoso 2012 -$19.97 – Practicing Organic. Fresh, red fruits, mineral, sauvage, and floral; Medium bodied, well-structured, earthy, round fruit, and pleasant grip. When we visited Abel we found out that not only is he a rigorous organic farmer, but he also vinifies in cement tanks by soil type in the carbonic maceration method called Vino Cosechero in Rioja. The soil here is very stony and thus the name Pedregoso. Fermented whole cluster with partial carbonic maceration in cement tanks; Raised in cement tanks for eight months.