“A Night of Natural Wines” – Wine Tasting & Pop-Up Restaurant

“A Night of Natural Wines” – Wine Tasting & Pop-Up Restaurant

Posted on Mar, 12. 2016 by

Categories: Events

Open to the public and just $5, this Wednesday’s wine tasting and pop-up restaurant will feature special guests Andrew Cole, co-owner and Sommelier at Lampo and Tracey Love, founder of Hill and Holler. They will be pouring some of their favorite wines from natural, sustainable, biodynamic & organic winemakers. We’ll also have delicious food from Kitchen Catering and Events and cheese plates by Flora Artisanal Cheese. So, come hungry, bring friends and make a night of it. We love seeing new faces.

Date: Wednesday, March 16th – 5:30pm to 8:30pm
Location: 606 Rivanna Ave (just off Harris St.)
(Park in any of the nearby business lots after 6pm)

About The Wines:

Casa Coste Piane Prosecco Frizzante Naturale 2014
Organic: No herbicides, pesticides or fertilizers are used. 
“Loris Follador has more or less single-handedly turned the traditional farmhouse Prosecco bottled on its lees into a cult wine, with his faultlessly executed frizzante. The mousse does not have creaminess of a full spumante, but the bubbles are super-fine and the saline and lemon flavours have an irresistibly refreshing ‘drink me’ quality.” – Decanter Magazine
$19.99 (Regularly $24.99)
Domaine aux Moines Savennières – Roches aux Moines Sec 2013
“The estate where wine is a feminine plural word.” This estate is run by a Mother and daughter in the Loire Valley, France. A dry white wine made from 100% Chenin Blanc grapes, grown on schist with sandstone and clay soils. Fermented with indigenous yeasts in tank and aged in a combination of tank and cask. Notes of grapefruit, beeswax, lemon zest.
$27.99 (Regularly $34.99)

Jordi Llorens VdM Blanc “Blan d’Angera” 2014
This is a brilliant and beautiful white blend of Macabeo and Moscatel from Jordi Llorens, one of the Spanish Catalan Natural wine producers. Aged in Anfora, this wine is silky and possesses notes of citrus fruits, honey, white flowers, and baked apple. The wine was made simply, naturally, using wild yeasts and without added sulfites or any other additions. De-stemmed grapes were crushed into tank to macerate for 7 days prior to fermentation. Fermented in stainless steel at ambient cellar temperature around 20ºC. Aged 7 months in Anfora. Bottled unfiltered
$23.99 (Regularly $29.99)

Frank Cornelissen Vino Rosso “Contadino” 2014
Frank’s farming philosophy is based on our acceptance of the fact that man will never be able to understand nature’s full complexity and interactions.
All his wines are produced without the use of preservatives (i.e. no added sulphur whatsoever) in order to be able to develop freely to their full potential. This requires transportation and storage below 16°C.
Gorgeous and stony, this lively vin de soif from Sicily’s eccentric winemaker Frank Cornelissen charms and beguiles. A touch wild on entry, this turns to firm-boned, with berried fruit on the palate. A thirst-quenching entry into the world of very natural wines.
$23.99 (Regularly $29.99)

La Clarine Farm Sierra Foothills Red “Josephine & Mariposa” 2014
Made as naturally as possible, adding no yeast, sulfur dioxide, oak chips, enzymes or concentrates in the cellar, and no chemicals, fertilizers or tillage in the vineyard. Fermentation occurs spontaneously, and is allowed to complete in their own time (this can take up to 6 months!). Aged in neutral containers, never in new oak, the wine develops without sulfur additions or excessive racking. Bottled when the wine is “complete” (when a wine eventually “comes together” and is harmonious).  We then add a minimal amount of sulfur to ensure the bottles you receive are safe from the rigors of travel and fluctuating temperatures. Dark plum in color, the wine shows a compelling combo of tea leaf, candle wax and graphite in its aromas.  Dark fruits and an underlying chalky note show up in the finish, along with a refreshing acidity.
$22.39 (Regularly $27.99)
Broc Cellars Alexander Valley Carignan “Old Vines” 2014
Chris Brocway works with sustainably grown Carignan from the Alexander Valley to produce this fresh and juicy wine. Undergoing carbonic maceration, this Carignan is vivid, with soft red fruits and herbaceous flavors. This wine is rustic, expressive, and lively, with a generous amount of fruit.
Notes of strawberry, cranberry, white pepper, moist tree bark, and forest floor.

“We are a ‘low wattage’ winery in the sense that we have very little modern equipment. Grapes are pitchforked whole-cluster into the fermenters, fermentation is allowed to happen spontaneously, all wines are basket pressed, and little/no sulphur is used in our wines until bottling. True asphalt winemaking, in an urban winery. Broc Cellars wines are natural wines, meaning no inoculated yeast or bacteria is used. We do not add any powdered tannins or enzymes. A minimal dose of SO2 is added 4 weeks before bottling. Unfined with light filtration.”

An original field-planted block, these Carignan plants are interspersed with Palomino (white variety from Jerez) and Alicante (a rare black-fruited vine that produces some of the darkest juice on the planet). Its decomposed sandy soils make it impossible for the vine-pest phylloxera to survive, leaving these some of the last remaining self-rooted vines in the state.
$23.99 (Regularly $29.99)


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