Special Tasting – East End Wines
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.