– Pink Bubblies & Funky Fresh Gamay Nature – 4p-8p
Cote Mas Estate Cremant Brut Rose NV – 15.57 – Ranked #6 of our top 200. Down from 18.57 – Bright strawberry fruit, cool as well. One year lees contact. Chardonnay, Chenin Blanc, Pinot Noir. Dropped the cost – (we pass the savings to you – both of the sparkling wines would have been over $20) – all estate fruit. Juicy, rhubarb, nice length on the finish. Strawberry dominates with nice tangy acids. Good juice, here to stay for a bit. Obviously incredibly popular, but a go-to for a reason.
Graham Beck Rose NV – 16.97 – Ranked #45 of our top 200. Raspberry and cherry on the nose – red fruit flavors carry through on the palate. One of the best bottles of bubbles for the money that we have. Light chalky mineral and herb. From Robertson (where the limestone is) & Stellenbosch, Western Cape, South Africa. Pinot Noir & Chardonnay. Amazing that a wine this delicate & fine is coming out of such a hot climate. Matured on the lees for 36 mo. Crazy good, amazing price (we just lowered it) and a go-to pick. This often springs to mind as one of our best bubblies under $20.
Cleto Chiarli Lambrusco di Sorbara Premium Vecchia Modena NV – 13.57 – Ranked #11 of our top 200. Manual picking of the best grapes. Fresh ripe strawberry & raspberry nose, rhubarb, citrus zest. Dry, with the great blend of tangy acid and lightly bitter mineral. Citrus & herb palate – balanced & refreshing. Lighter in color. Enough acid to work as an aperitif with cheese & charcuterie, or pair with fatty white meats, or poached eggs. Lengthy & fine mousse. Sorbara is the lighter style of Lambrusco, Grasparossa in the heartier style. (60 sub-varietals). Brunch dominator.
Pascal Pibaleau Gamay Nature NSA 2012 – 16.97 – Ranked #1 of our top 200. Demeter certified estate in Azay-le-Rideau. Originated in 1886 when his great-grandfather purchased 3ha, the estate now totals 15ha under vine, including 1.7ha of Gamay vines that were planted to soils of clay with flint in 1964. Certified biodynamic since 2011. Typically used for rosé wines in Anjou and Saumur, Gamay is often blended with Cab Franc, Grolleau and Pineau D’Aunis in Touraine, where Pascal employs carbonic maceration– the preferred method of fermentation for Gamay in Beaujolais. Bottled at 11.6% alcohol. Fresh on the nose, with cherry blossom aromas and tart red fruit, there are mid-palate hints here of crushed granite and clay. With cascading acidity that lifts the lean fruit to its finish, the Pascal Pibaleau Gamay is perfect when chilled for most any late summer/early fall pairing. We are big cheerleaders for this wine. We really love it.