2009 Isastegi Sagardo Cider
Sagardo naturala, or natural cider, has been produced in the Basque Country for over 2,000 years: it is still (with only mild residual carbonic gas), more bitter than most ciders and has an alcohol content that is typically between five and six percent by volume. Juice is transferred into kupelas (large, oak barrels) and allowed to ferment until the spring when it is bottled unfiltered. A blend of over a dozen native varietals. Ripe notes of apple on the nose leads to an acidic, malted apple on the palate. Drink it like the locals: served cold in a wide glass and poured from great height to break up the residual carbonic gas. This delicious, SOUR cider is wildly popular in San Sebastian, where locals down it by the glass with pintxos (tapas). If you are a fan of either a.) hard cider b.) geuze, fruit lambics or flemish sour ales or c.) any naturally made, local specialty product then I think you have a winner on your hands here. In the case of this naturally fermented cider, the typical brettanomyces barnyard aroma is all present.
Our Price: 11.27
2010 Elk Cove Rose
The 2010 Elk Cove Vineyards Pinot Noir Rosé is fragrant with white flowers and showing freshness with aromas of watermelon and sweet, red strawberry fruit. Pair it with succulent shellfish or roast chicken. Bon appétit! Produced entirely from Pinot Noir, Oregon's flagship varietal, this is Elk Cove's interpretation of a "pink" wine. Elk Cove's Pinot Noir fruit is hand-harvested very ripe from both young and old vines and gently whole bunch pressed with limited skin contact, which makes it virtually a "white Pinot Noir". It is fermented cool in stainless steel tanks and then hand selected lots of fermented red Pinot Noir juice is blended back for color and texture. This wine is finished completely dry. Harvest was later than normal. An exceptional cold, wet spring followed by what many seasoned producer's recall as one of the shortest summers. Climatologists show similarities to the great 2008 vintage; reporting lower yields, small berries and full flavor development at lower brix levels - all signs pointing to high quality wines with lower alcohols.
Our Price: 16.57
2009 Lo Duca Reggiano Lambrusco Rosso Dulce
Emilia - Romagna, Italy. Red & sweet Frizzante. Lambrusco may be more famous as a wine style - slightly fizzy and slightly sweet - but it is also a grape, or more correctly, a family of grapes. The wines produced from Lambrusco tend to be quite fruity with dark strawberry and cherry tones and a slight bitterness. They tend to have just a touch of tannin and bright acidity with a round, fleshy mouthfeel. A soft, light, semi-sweet red wine, naturally carbonated the way the original Lo Duca family blend has always been. Pruny and earthy nose that is hard to describe. On the palate, started sweet and finished dry, with more earthy and herby tones. Should work well with some mortadella, panchetta, and prosciutto. Go ahead and laugh if you want, but red (or rosso) Lambrusco is actually quite refreshing and delicious. Think of it as sweetened and sparkling black raspberry in a glass, which means it goes great with chocolate desserts or like I enjoyed it, all by itself.
Our Price: 11.27
