For A Printable PDF Of This Weekend’s Notes, Click Here
Oliver Viticultors Cava Brut Nature NV
Origin: Penedès, Spain
Retail: $19.95 | Sale: $17.96
The Oliver Sivill family are above all in love with the Penedès, the land, its vineyards and its landscape. They have vineyards in different municipalities of Penedès including Subirats, Sant Sadurní d'Anoia, Sant Martí Sarroca, Torrelles de Foix and Font-rubí. In total there are 55 hectares where 12 different varieties of grapes are grown. This cava is made in the traditional method with a second fermentation in the bottle and aged for a minimum of 9 months. All wines made at Oliver Viticultors are Brut Nature, ecological, and vegan. This cava has aromas of white fruit and pastry, with a touch of citrus. Slightly bitter with an elegant finish. A blend of Macabeo, Parellada, and Xarel-lo
Cabeças do Reguengo ‘Vira Cabeças’ Branco 2021
Origin: Alentejo, Portugal
Retail: $33.95 | Sale: $30.56
Professional ballet dancer João Afonso received a book on making wine from his wife in 1983, and since then "he never again stopped thinking about wine, but he did stop thinking about pirouettes." In 2009, when he found the century-old vineyards at the base of the Serra de São Mamede, the agritourism estate of Cabeças do Reguengo was born. Rather than pulling all the vines and replanting, the vineyards are being restored by grafting new vines in to replace those which are no longer able to produce fruit. Mixing several different varieties of vines together in the traditional square formations helps to unify the influences of sun, rain, soil, and wind creating a singular microclimate. This blend of native grapes is hand-harvested from several small, centuries-old plots. Natural fermentation is used, and the wine is aged for 12 months in very old, large oak casks. This wine is unfined and unfiltered, intended to express the terroir of Serra de São Mamede. The honeyed character is punctuated by flavors of baked pears and apples. Orange and chamomile and just a touch of creaminess on the finish will pair well with clams in a cream sauce or other seafood dishes. Field blend of indigenous varieties including: Fernao Pires, Rabo de Ovehla, Assario Branco, Manteudo, Arinto de Bucelas, Tamarez & Roupeio
Cala Civetta Sangiovese Toscana 2023
Origin: Tuscany, Italy
Retail: $16.95 | Sale: $15.26
Cantina del Morellino is a co-op of 170 small farmers, averaging less than 10 acres of vineyards per farmer. While the label reads Tuscany, the fruit is from Morellino di Scansano and Maremma, areas inland from Bolgheri and west of Montalcino. While these appellations are overshadowed by their more famous neighbors, fruit can be grown for a fraction of the cost. Harvest times are micromanaged by their agronomist and chief enologist, Paolo Caciorgna. The Cantina is wholly devoted to sustainable farming. Civetta translates to Owl. This red has soft tannins and notes of tart cherry and a touch of smoke, which pairs well with pulled pork or a mushroom risotto dish. 90% Sangiovese, 10% Alicante
Martoccia Poggio Apricale Toscana Rosso 2022
Origin: Tuscany, Italy
Retail: $23.95 | Sale: $21.56
Martoccia di Luca Brunelli is a dedicated organic farm in practice, but not certified. Dry-farming, sustainability, and picking by hand are all simply a way of life. While all of the fruit is estate-grown, Luca’s vines themselves are non-contiguous (half belonging to the Brunello DOCG, with the other half situated in the nearby Montecucco district). Martoccia, their original farm, was 3 hectares and is located just below the ancient medieval Fortress of Montalcino. Their love for their land and respect for Montalcino traditions drive their passion for their work. At its baseline, there is the usual clay-and-fossil mixture typical of this region which is great for growing Sangiovese. “Poggio Apricale” paints an image of the hilltop where the sun bathes the fruit for maximum expression of fragrance and highest quality. Sangiovese Grosso is blended with a small amount of Merlot and Colorino for body and a more attractive coloring. All of the forward fragrant delights of Montalcino in a wine meant to be consumed without cellaring. Deep ruby red with complex layers of cherry, blueberry, black tea, and balsamic. Full-bodied, with dark fruit, structured tannins, and integrated acidity. A blend of Sangiovese, Merlot, and Colorino