Rootstock Organic / Biodynamic Tasting – Friday November 7 – 5p – 8p

German Gilabert Cava Brut Nature – 14.57 – 50% Macabeo, 30% Xarlel-lo, 20% Parellada, Vine Age 30-35 years old, Farming Practicing Organic, Production 2000 cases, From the subzone Alt Penedes, where the highest elevation plots are located. Only native grapes are used, Brut Nature. Vinification: 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 18 to 20 months before disgorgement; Bottled with no dosage. Character: Fresh, fine bubbles, citrus, mineral, medium bodied, elegant, concentrated, dry, and long.

Mengoba 2007 – 14.57 – Made from Bierzo with a blend based on Doña Blanca and godello of 2007.from different plots of 30-40 year old vines, grown on river stones and sandy loam soils, at 550 meters elevation, in the areas of Cacabelos and Valtuille. It is fermented with wild yeasts in large wooden foudre and raised for 11 months in 4000 liter oval wooden vats. Mengoba Blanco is structured and complex and shows flavors of quince, beeswax, and deeply pitched minerals.

Dufaitre Beaujolais Villages 2013 – 21.97 – Gamay, Age of Vines: 50 years old. Vinification Method: The Beaujolais Villages is fermented in concrete tanks and normally bottled in March. Rémi and Laurence (his wife) Dufaitre began purchasing vines in and around the Brouilly and Cote de Brouilly crus in 2006 and began to work the land organically and harvest the grapes. Rémi began by selling his grapes to the local co-op, all the while monitoring the indigenous yeast population until he felt it was healthy enough to make his own. He may decide to add between zero and 2 mg of sulfur, depending on how stabile he judges the wine to be.

Chateau Le Bergey 2011 – 13.57 – Le Bergey is the entry level label of Château L’Escart, a Bordeaux Superior winery run by Damien Laurent, who lives on the property with his family. The property is organically farmed. Consistently outstanding, this is yet another strong showing. Using only vines that are a minimum 15 years of age adds a measure of concentration usually found only in wines costing considerably more. The 2011 is a classic blend of Cabernet Sauvignon (60%) and Merlot, exhibiting an amply fruited nose with cassis and black-cherry nuances. The palate is refined with a silky structure making this deliciously drinkable now. Exhibiting a medium body and pretty notes of black cherry, cassis, and subtle oak, this dry yet fruit-filled wine is classic, elegant Bordeaux. A classic with grilled or roasted lamb, this also shines with roast pork, and pairs well with a pan seared duck breast.

Flat Creek Estate Quality Wine Import Program

Flat Creek – Friday – October 31 – Halloween! 5p-8p.

Free Tasting – Then we will be CLOSING AT 8PM -

Vallerosa Bonci Verdicchio Manciano 2012 – 13.57 – The grape has been grown in the Le Marche Adriatic region since the 1400s. This Verdicchio Dei Castelli de Jesi has DOC status, the more prominent of two Verdicchio appellations. It is straw yellow in color and has hints of anise and sage in the nose. With a medium yet delicate finish this wine is an excellent aperitif or seafood accompaniment. These are the wines that were packaged in the fish shaped bottles in the 60’s and 70’s. Pretty classic lemony zesty acid. Has some of the more lush pear and mineral of its more expensive sibling.

Schiavenza Dolcetto D’Alba 2012 BD – 13.97 – Originally thought by growers to be a competitor to Beaujolais Nouveau, the Dolcetto wines have proven much bigger than this. Made 100% from the Dolcetto grape (little sweet one in Italian) this dry red wine is deep garnet in color with a fruity nose and a pleasant yet strong finish. It pairs well with traditional Italian dishes such as pasta, pizza or white meat dishes. Black fruited, floral, straightforward. Named after the sharecroppers who used to work the vineyards. Farmed biodynamically, vinified in cement cisterns by sisters Enrica & Maura Allesandria.

Germano Langhe Nebbiolo 2012 – 22.57 – Made from 100% Nebbiolo grapes taken from 30 year old vines, this wine is first aged in stainless steel and then in the bottle. It has a ruby red color with a fruit and flower bouquet. This full bodied wine finishes very smooth with hints of tannin and astringency. It is an excellent pairing with red meat dishes. Rich and dark with nice herby undergrowth character. Just outside the Barolo zone (a few hundred yards north of Serralunga). Roses, tar, and earth, firm tannins, and very pretty dark cherry acidity.

Drusian Brut Prosecco di Valdobbiadene Superiore DOCG NV – 16.57 – Made from Prosecco grapes grown in the Valdobbiadene region and fermented in tanks according to the Charmat method, this white sparkling wine has aromas of green apple, citrus, fresh vegetables with a pleasing note of bread and a crisp, dry finish. It is good as an aperitif or with fish. Ripeness beyond lemon into more lime and tangerine like flavors, bright acid is tempered a bit by some creaminess and stonefruit on the finish. New winery built in 1998 after three generations of winemaking. No pesticides, no insecticides, only organic fertilizers are used. Hilly terrain. Charmat method.

The Austin Cider Soiree – Wednesday, October 29th,

East End Wines -On the back patio –

An informal gathering of Austin’s cider makers and cider lovers, celebrating the release of Austin Eastciders first Small Batch cider, Small Batch No. 1, at East End Wines, 1209 Rosewood Avenue, Austin, Texas, 78702 – From 5pm to 8pm.

Enjoy ciders from all 3 of Austin’s craft cider companies — Argus Cidery, Texas Keeper Cider and Austin Eastciders –and mingle with the cider makers and partake of food pairings from chef Ray Tatum of Three Little Pigs food truck on the patio.

In attendance will be the teams from Austin Eastciders, Texas Keeper Cider and Argus Cidery, plus apple researcher Will McClatchey of the Botanical Research Institute of Texas. Austin Eastciders Small Batch No.1 is a single variety Winesap cider made with apples grown in the Texas Panhandle. Winesap apples were commonly used for cider making pre-Prohibition, this is the first of a series of Eastciders releases made using rare American heirloom and cider apple varieties.


Austin East CidersAustin Eastciders – Small Batch No. 1 - Texas Winesap - Texas, US – Single variety Winesap cider. Austin Eastciders make ciders using Old World cider apple varieties and rare American heirloom apples. The celebrated Winesap variety was used in some of the finest ciders made in America during the golden age of cider. It was cultivated across the country, including in Texas, where the 1895 catalog of Ramsey’s Nursery in Hyde Park, Austin (at that time the largest nursery West of the Mississippi) offered Winesap trees for sale to Austinites, noting their value for cider making.

Made with Winesaps grown in the Texas High Plains, aged in tank for 9 months. A beguiling citrusy cider with a surprising salty/savory note, almost reminiscent of a margarita. Punchy acidity and a dry finish, with a cotton candy aroma. Highly authentic and historically intriguing, ciders very similar to this were probably being enjoyed in Texas in the 19th century.
Visual: clear, golden, straw-colored. Aroma: cotton candy, bubblegum, strawberries. Flavor: dry and tart, lemon, lime, green apple and pear, salty, slightly savory, good tannin, biting acidity and a lingering finish.. Alc: 6.5%. Residual Sugar: 25 g/l

Austin Eastciders – Eastciders Original - Texas, US – A blend of American dessert apples and French bittersweets, cold fermented and bottled young retaining good fruit esters and a very fresh flavor. Dry, light and extremely fruity, with tropical and stone fruit notes and a hint of citrus. The tannin from the bittersweets adds depth and complexity to the sprightly acidity of the dessert apples.

Visual: clear, golden, straw-colored. Aroma: tropical, stone fruit and citrus, pineapple, apricot and orange peel, honey and green apple. Flavor: dry, crisp and clean, not overly appley, tropical and stone fruit, orange, tangerine, caramel, green apple and pear. Alc: 4.8%. R/S: 28 g/l

Austin Eastciders - Gold Top - Texas, US – Made with Old World bittersweets and bittersharps, wild fermented in the traditional English style. Medium dry, full bodied and funky, with heavy tannins and a tangy acidity.
Visual: clear, deep golden, amber. Aroma: leather, spice, medicinal, apple. Flavor: medium dry, full and complex, earthy, not overly appley, orange, spice, tannic and tangy. Alc: 5.6%. R/S: 40 g/l.

Argus CideryArgus – Tepache Especial:An interpretation of traditional Tepache technique, where by the flesh and rind of pineapple are sweetened by sugar and spices, Tepache Especial is made utilizing both controlled and wild fermentation processes; allowing wild yeasts and bacteria time to contribute their flavor profiles. Straightforward pineapple and citrus notes with a dry mineral finish. 7.2% ABV

Argus – Perennial 2013: A blend of North and South Texas Fruit, this sparkling Texas Cider boasts straight stone fruit, a wild yeasty nose, and a finish of American and French Oak. 55% Blaze, 20% Gala, 10% Mutsu, 10% Johnathan, 5% Cameo. 6.8% ABV

Texas KeeperTexas Keeper Cider –

Texas Keeper No.1:  The No. 1 is a blend of five apples fermented individually and blended to craft a well-balanced, dry cider with notes of peach, pear, tropical fruit, light green apple, and a crisp lingering acidity.

Apples: Northern Spy, Ida Red, Ben Davis, Golden Russet, Golden Delicious. Residual Sugar: 12 g/L. Alc/Vol: 6.8%. Unfiltered, Lightly Effervescent

Goldrush, 2013: Our first single varietal release.  Made from 100% Goldrush apples.  This crop of Goldrush tasted like lemons and limes coming through the press.  Those characteristics mellowed into grapefruit and Myer lemon during fermentation.  .

Apples: Goldrush. Residual Sugar: 16g/L. Alc/Vol: 7.7%. Unfiltered, Lightly Effervescent

Ciderweizen, 2013:  We built Ciderweizen with witbiers and hefeweizens in mind.  Our goal was to marry the underlying citrus and fruit notes of the Goldrush and Crispin apples with the lightly hopped and spiced character of old world wheat beers.  We used select yeast strains during fermentation to accentuate the right fruit characters in the base cider and dry hopped and dry spiced the cider to finish.

Apple Varieties: 50% Goldrush, 50% Crispin. Hops: Hallertau. Residual Sugar: 4g/L. Alc/Vol: 7.4%. Gluten Free.