Greetings,
This will be a re-post for many of you, so apologies if it is.
For those on the wine@thebarn list who are not on Fred's list, the is news. :)
Our freind Fred will be pouring wine at our friend David's shop at France and 44th.
Cheers,
Jim
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Date: Thu, 3 Jan 2013 12:24:56 -0600
Subject: Wine Tasting Tomorrow and Saturday
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Open to the public, that means you!
France 44 Wines
44th and France Ave S
Minneapolis
www.france44.com
Friday 4 - 7
Saturday 1 - 6
We'll have 8 wines open to taste! I hope you are able to make it ? these are pretty
amazing ? all from small family producers.
They are with notes:
Eric Louis, VdF Sauvignon Blanc, Loire Valley, France
Grape: Sauvignon Blanc
Harvested from vineyards just south-east of Sancerre in the Loire Valley, the grapes are
pressed immediately. Fermentation is done slowly in temperature-controlled vats. The
resulting wine has a fresh fruity nose that beholds, or shall we say, carries a beautiful
mixed aroma of fresh fruit ? passion fruit? This little number is a lovely ap?ritif,
meaning it?s a great way to get the evening rolling. Of course it?s also a natural for any
kind of seafood or fish. Dry farmed
____________________________________________________________________________________________________________________
Matello Caprice, Yamhil-Carlton AVA, Oregon, US
Grapes: 80% Pinot Blanc, 20% Pinot Gris
?Vineyard soils are from the oldest marine sedimentary deposits in Oregon. The fruit is
fermented cool and slow in stainless steel to maintain fruit purity, malo-lactic is
blocked to keep the wine vibrant, and the Caprice ages for 18 months on the fine lees
before bottling. Caprice has white flower notes, a slight smokiness, and hints of mango
and passion fruit in the nose. The palate is full, with stone fruit and tropical notes
dominating. Then a rich texture and mouth-watering acidity. It?s a perfect foil for
seafood ? think scallops and lobster. It?s also an excellent match with fresh watermelon
or heirloom tomatoes with a touch of salt. This wine will evolve for the next several
years in bottle and can be drunk anytime between now and 2015 (maybe longer, but we?ll
see).? -Marcus Goodfellow, winemaker and owner
Sustainable production - dry farmed - hand harvested
____________________________________________________________________________________________________________________
Gulfi Rossojbleo, IGT Sicily, Italy
Grape: Nero d?Avola
An unusual and delicious expression of grape and terroir, this delicate, yet serious wine
has incredible structure. On the palate, dry red fruit and delicate tastes of wild herbs.
One can almost smell the Mediterranean. Unoaked and fresh, this believe it or not, is an
excellent wine with fish ? think tuna and swordfish ? I?m even willing to bet walleye.
Organic production - dry farmed - hand harvested
____________________________________________________________________________________________________________________
Oddero Barbera d?Alba, DOC Piedmont, Italy
Grapes: Barbera
Wine with an exciting floral component, fresh, a pretty taste if you will, albeit rustic.
A charmer. Delicious. Fer- mented in stainless steel, the wine is then aged about 12
months in huge, huge casks known in Italy as ?botti?. The idea is for the cask to add
complexity with the subtle exchange of oxygen through wood, while maintaining a neutral
taste or flavor ? i.e. not much in the way of ?oakiness? ? the concept being an expression
of fruit, not of wood. Organic production - dry farmed
____________________________________________________________________________________________________________________
Ch?teau de Ciffre, St Chinian AOC, France
Grapes: Syrah, Grenache, Carignan
From southern France where the sun almost always
shines, comes this lovely wine grown on rocky schist. Cold maceration of 20 to 30 days
with gentle extraction. Round and smooth, this wine is gently layered with subtle flavors
of dark red fruit, herbs, spice and just plain simple goodness. Not a breakfast wine, but
boy oh boy, killer with dinner. Goes well with simple kickback cooking, but also will
uphold to the rigor of high cuisine. Dry farmed
____________________________________________________________________________________________________________________
Haut Rian Rouge, Cotes de Bordeaux AOC, France
Grapes: 70% Merlot, 20% Cabernet Sauvignon, 10% Cabernet Franc. A traditional blend with
finesse and structure ? amazing value. Gentle notes of spice and fruit with a supple,
elegant finish and mild tannins. A wine for food, this will go well with many a hearty
winter dish. There has been much excitement over the ?09 vintage from Bordeaux and this
wine clearly is an exceptional example. Sustainable production - dry farmed
____________________________________________________________________________________________________________________
Cono 4, Primitivo Quiles, Alicante DO, Spain
Grape: 100% Monestrell (aka Mourvedre)
From 50-60 year old vines. Aged in very large, old
wooden casks, which are called ?conos? (hence the name of the wine, Cono 4). Dark color,
black olives and meaty, savory characteristics on the nose, on the palate cherries, choco-
late, spice, figs ? a bit mysterious in a way. This is a wine for braised meat and rich
food.
Sustainable production - dry farmed
____________________________________________________________________________________________________________________
Peter Nicolay ?riziger Goldwingert Sp?tlese, Mosel, Germany
Grape: Riesling
The Mosel wine area is located in the south-west part of Germany, 65 mi west of Frankfurt
near the French/ Luxembourg border. The ?rziger Goldwingert vineyard is less than 0.3
hectares (0.74 acres) in size and is there- fore one of the smallest vineyards in Germany.
The self-rooted Riesling vines grow on deep grey-red slate soil with a high stone content.
From Wine Spectator Magazine Nov 2011: ?Rich and juicy, with flavors of ripe citrus that
show lots of zesty overtones of smoke and spice. There?s plenty of fresh acidity, which
lingers on the firm finish. Drink now through 2035. 100 cases made. 92 pts ?KM?
Organic production - dry farmed - hand harvested
Happy New Year!
Fred
: : : : : : : : : : : : : : : : : : : : : : : :
Fred Petters
WorldWide Cellars dba:
Rootstock Wine Company
Casket Arts Building
681 NE 17th Ave, Ste 160
Minneapolis, MN 55413
rootstockwineco.com
(t) 612.423.4392
(f) 612.465.4808
(e) fredp(a)rootstockwineco.com
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