https://www.roshambeauxbar.com/notes daily 0.75 2022-01-26 https://www.roshambeauxbar.com/notes/tag/wineclub10-7j86l monthly 0.5 2022-01-26 https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1809bfcc-191b-4242-9d78-230952171049/Kelly_WineQuote_01_LARGE.jpg Notes - Wino Wrestling Federation #12: WHAT WE TALK ABOUT WHEN WE TALK ABOUT “OLD WORLD” &amp; “NEW WORLD” - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/63f91c3d-be2d-4000-baa4-70ed67d2338c/flawless-wine-a-podcast-about-wine-flaws-LvHFQ_Rq0N7-lQU-ZyguWLt.1400x1400.jpg Notes - Wino Wrestling Federation #12: WHAT WE TALK ABOUT WHEN WE TALK ABOUT “OLD WORLD” &amp; “NEW WORLD” - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/c692d832-9ecc-4d9b-8f32-77683a66d3dc/IMG-4488+%281%29.jpg Notes - Wino Wrestling Federation #12: WHAT WE TALK ABOUT WHEN WE TALK ABOUT “OLD WORLD” &amp; “NEW WORLD” - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1602196615989-AVPH85QYKOAPRXHRFO7A/Whatsitgonnabe.png Notes - Wino Wrestling Federation #12: WHAT WE TALK ABOUT WHEN WE TALK ABOUT “OLD WORLD” &amp; “NEW WORLD” https://www.roshambeauxbar.com/notes/tag/wineclub10 monthly 0.5 2021-12-07 https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/f348f625-b562-42e3-904d-39126db1cfe0/A935DAA7-B0D9-4CED-B3D2-FD95EAF85224.jpeg Notes - Wino Wrestling Federation #11: Pairing for Ultimate Pleasure - Kadarka Porkoláb-völgy 2019 Producer: Heimann & Fiai Appellation: Szekszárd, Hungary (Sek­Sard) Grape Composition: 100% Kadarka Climate: Cool continental with dry warm summers Soils: Mainly loess with iron rich red clay. Maceration & Aging: Fermented in open plastic vats, 13 days maceration, and then aged in unlined clay vessels for 8 months. Alcohol: 12.8% Residual Sugar: 1 g/l Acidity: 5.2 g/l In 2012 the Heimann family planted 2 hectares with 3 specific clones (P123, P115 and P131) on the western facing and windy part of the Porkoláb valley. The soil is the typical loess of Szekszárd with the addition of iron rich red clay. Using no more than 30% whole clusters, the 2019 was fermented in open plastic vats, light extraction with twice daily punchdowns, 13 days maceration, and then aged in unlined clay vessels for 8 months. Compared to the Birtok, this single vineyard bottling is impossibly elegant and layered despite having less alcohol. Aromatically, it showcases the dried flower, herbal and spiciness of Kadarka Our Take: “The great poet Charlotte A. Cavatica once spun the words “SOME PIG!,” “TERRIFIC,” “RADIANT” and “HUMBLE.” While these inspiring words were intended to evoke a sense of empathy as an emotional catalyst to spare the life of her dearest friend Wilbur, I dare say they elegantly encapsulate the full experience of drinking Hungarian Szekszard Kadarka. This savory "Pork" wine is perfectly poised to be paired and shared with the light and sweet nature of “Zuckerman's Famous Pig!” Certified Organic and hand harvested, this vibrant ruby red boasts an elegant balance of playful acidity and delicate tannins. Bright raspberries and sweet cherry steal the show with a supporting cast of soft minerality, and supple floral tones. A veritable smorgasbord indeed.” -Kyle Pairing: These pairing ideas are brought to you by our fave, Eric Danch of Danch & Granger Selections (importer of this wine, and Sac local). “Halászlé (fish, paprika soup), but it also goes really well with anything with beets (Borscht!), wild mushrooms, and paprika. You can find a recipe for Halászlé here. A number of versions exist, some are served over pasta, others include cream, but all are made using freshwater fish such as carp, perch or pike. Fried fish are also served at the festive dinner, along with warm potato salad. To complete the feast, beloved Hungarian desserts are offered, such as beigli (walnut and poppy seed roll), kifli (crescent-shaped yeast roll), and chocolate-coated fondant candies called szaloncukor, which are hung on the Christmas tree and used to decorate yuletide gifts.” Consider also: Hungarian Mushroom Soup “Spiced with Hungarian paprika, dill, and thyme, this comforting soup is just what you need when winter seems to go on forever, and ever, and ever…” https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/88049cfb-849f-4e00-9b36-d60e4a950e1f/B00A4D05-E7A3-46E2-BF82-EB90BDCE2461.jpeg Notes - Wino Wrestling Federation #11: Pairing for Ultimate Pleasure - Jeux de Vin, Tout va Bien, Alsace, Pinot Auxerrois, 2020 This wine is from a negociant project from Kumpf et Meyer in Alsace. They wanted to highlight growers near them who have amazing vineyards, while simultaneously keeping this project separate from their personal label. Direct press Pinot Auxerrois goes straight to neutral barrels, and kept on the lees. Bottled in the spring. Our Take: “This is like a pear dipped in petrol. It’s got a stickiness to it. On the nose, it’s like sparkling pear cider. On the palate there’s a sting on the end, but with a little creaminess that blunts it. Reminiscent of citrus Fun dip. Remember Fun Dip? Sometimes white wine will pack too much of a punch in the alcohol department. It can just taste too…. Alcohol-y. This is subtle, and hardly abrasive. We want to drink it outside, around a fire pit.” -Juli, Eric, Jasper, & Kelly Pairing: Roasted Veg! Mushroom and Asparagus, specifically. We recommend steering clear of sweeter vegetables like squash or sweet potatoes. Stick with something savory. Anything earthy. Or a savory goat cheese tart with a medley of mushrooms. Orrrr, take this route, inspired by Kyle: take a log of goat cheese (not chevre, as it’s too crumbly), freeze it for 10 minutes, slice it into medallions, coat ‘em in egg whites, roll them in almond meal, and fry them in a pan until crispy. Top a salad of greens and make sure to drizzle some good balsamic in there. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/dc7679ad-0cc5-4e16-8a04-e107c25af216/53AAB6F7-A97F-4180-A836-61919B93B3F3.jpeg Notes - Wino Wrestling Federation #11: Pairing for Ultimate Pleasure - Gaga de Toi, Domaine de Montrieux, 2019 Gamay from Gaillac, 8 days of maceration, fermented and aged in tank. AOC: Côteaux du Vendômois Viticulture: Organic Size: 6 hectares Terroir: Clay, Limestone, Flint Ariane Lesné has been working in wine since the early 1990s after leaving university with a postgraduate degree in management and marketing, specifically in the area of wines and spirits. In 1994, she joined the Repaire de Bacchus, a chain of Parisian wine stores. It was in 1998 that Ariane worked her first harvest in Burgundy and led her to complete her training with a Professional Patent Manager Farmer, with the goal of one day managing her own domain. She stayed in Burgundy for six years, where she had the chance to work with one of the seminal (now certified biodynamic) domaines in Nuits St. Georges, Domaine de l’Arlot. In the mid-2000s, Ariane went to Great Britain to work for an English wine merchant who introduced her to the world of fine wine speculation, but in 2008, she returned to Paris to take up the trade of wine merchant. It was here that she was first immersed in the world of organic, biodynamic, and natural wines which fueled her desire to return to the land. During this time she was falling under the spell of pineau d’aunis, specifically the 2005 vintage of Domaine de Montrieux Rouge, which reminded her of the texture of the pinot noir that she loved so much but with an added aromatic side typical of the grape variety. This was the spark that then led to a deeper interest in the region the variety is grown — that is in and around Touraine and Anjou — and a quest to taste all the wines made from it. After a few years of exploration, it was settled that this is where she was going to live. In the beginning of 2014, Ariane learned that Emile Héredia, the owner of Domaine de Montrieux in the Côteaux du Vendômois, would be selling the estate. She didn’t think twice about it, and by harvest time she was living on the estate, ultimately taking over by the spring of 2015. When she first took the reins, the property was planted to 7.5 hectares, but after two years of losses (2016 loss of 60% and 2017 loss of 40%), she decided to uproot some vines to replant in a better-suited parcel in 2018. Now, the estate has a little over 6 hectares of vines planted with pineau d’aunis, gamay teinturiers, chenin blanc, pinot blanc, pinot noir, and cabernet franc. In 2017 Ariane decided to begin a small negoce project to supplement her production in lean years, as many in the Loire had to do after a string of trying vintages. Our Take: “I have never loved a Gamay more in my life. I drank it over the course of three days, a glass and a half or so each night. And if you’re familiar with natural wine, you’ll know that they don’t always hold up the day after they’re opened. This one was a real marathoner. I was on a pizza-making kick over the course of those three days, trying to perfect my cast iron Neapolitan technique. If you’re not familiar with what I’m taking about, take a look here. Gamay famously pairs well with all kinds of foods. From spicy Thai, to fish, to roast chicken, to cheese… it’s rare to find a grape that dances so well with so many. The aromatics on the bottle are stunning. Peonies and violets, rich soil–it’s a dream of a garden.” -Kelly Pairing: Homemade pizza! Or, literally anything that sounds good to you. It’s a gastronomical choose-your-own adventure with this one. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/036bea56-8980-48d3-a3eb-90f801940ec0/3EB74C7E-A5DE-4099-B1CC-932B7D06B61D.jpeg Notes - Wino Wrestling Federation #11: Pairing for Ultimate Pleasure - Cidrerie Du Vulcain Cidre de Fer 2020 Fruit: Cidre de Fer, Fer Apple (19th Century Germany variety) Farming: Foraged from pristine and untreated trees, high-branched (2m) Location of Trees: In the Molasse basin in the northern Alps, near Fribourg, Switzerland Soil: In pastures lying in a geological basin filled with alluvial sediment eroded from the mountains, composed of gravel, sandstone, and mudstone. The base is schiste; the topsoil is largely clay-based. Fermentation: Initially fermented over indigenous yeasts in stainless tanks; lighted filtered and decanted into bottles to complete fermentation. “Jacques Perritaz is the Swiss version of Johnny Appleseed. Rather than planting trees, however, Jacques protects and perpetuates the fruit heritage of the Swiss Alps by crafting organic, natural ciders. Jacques works his magic in the bucolic pastures just south of Fribourg, Switzerland, an area justly renowned for its dairy cows, cream, and cheese. He carefully selects heirloom varieties of apple and pear from small, isolated stands of fruit trees (150-200 trees in total) that occasionally emerge from the Alpine pastures. For all his ciders, Jacques forages the organic apples and pears from a total of 150-200 trees annually. He presses the fruit and then clarifies the juice before fermenting it slowly on indigenous yeasts in stainless steel and epoxy tanks. After the juice is fermented to half of its potential alcohol, he filters the inchoate cider to remove particulates, then decants into sealed vessels to allow “ancestral” secondary fermentation. He then draws off the lees, clarifies it, and then bottles the naturally- effervescent ciders.” Our take: “This the bottle you pop open for brunch on a brisk winter morning, after a festive evening with friends and family. You have an Emotional hangover but in the best way. This single varietal heirloom cider was hand foraged from untreated trees in the northern Swiss alps. Wild and elegant, It starts off with delicate bubbles and a light green apple aroma. Reminiscent of a freshly baked pear/apple galette! A lingering medium sweetness that ends with a long & dry finish. With soft acid and light tannin, it has some stemmy notes and a great balance of fruit & salt.” -Megan Pairing: Lightly dressed radicchio leaves. Breakfast radishes with cultured butter. Nothing better. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/2689c378-7a49-43c3-8a4f-4c4908792527/995D661A-2F31-4C23-8B1F-7D736A662D42.jpg Notes - Wino Wrestling Federation #11: Pairing for Ultimate Pleasure - Make it stand out Cremant du Jura Brut Nature Domaine de La Renardiere Dénomination: Crémant du Jura AOC Grape varieties: Chardonnay 100% Region: Jura (France) Alcohol content: 12.0% Vineyards: From young vineyards on calcareous and clayey soils rich of red marls from Jura. Organic farming Vinification: Alcoholic spontaneous fermentation in steel vats and second fermentation in bottle with only must addition Aging: At least 18 months on the lees in bottle Production philosophy: Artisanal, Indigenous yeasts Additional notes: Contains sulfites The commune of Pupillin is home to the estate and vineyards of Domaine de la Renardière. Here, vigneron Jean-Michel Petit farms and vinifies a range of red and white wines that are arguably some of the best wines in the Jura. The domaine was established in 1990 and presently encompasses 7.5 hectares of vineyards. Half of Jean-Michel’s production is devoted to red (Pinot Noir, Poulsard, Trousseau) and half to white wine (mostly chardonnay, with a bit of Savagnin). Since 2003 all vineyard practices and applications have been organic. The domaine achieved organic certification in 2012. In the cellar, Jean-Michel adheres to traditional methods of winemaking. Fermentation takes place via native yeasts, and sulfur additions are only utilized when deemed necessary. Elevage takes place in foudres for the red wines, and a combination of older barrique and foudre for the white wines. Our take: “This Cremant is so understated and friendly, you might almost miss the complex umami party happening right under the surface. Not me though—since I had the pleasure of drinking this thang from head to tail. I like to think we really formed a bond before I laid it to rest in my recycling. It opens up bright and fresh, with green almonds and hazelnuts popping up and a characteristic appley quality—though not exactly the tart apples we like to crunch into, more like the yellowish softer apples that smell wonderful but don't have the best texture. Thankfully this is a wine not an apple and we don't have to deal with that. There is texture though—in the form of fine yet persistent bubbles that help rotate the kaleidoscope of flavors, bringing one, then another to the surface for a quick show and tell. Patience is required, it took hours for some of the more unusual notes to emerge and by then I only had a sad half glass left. But that last glass, as often occurs to me, was the best of all. Basically room temperature, it sang with notes of uni (yes, uni) and even a little soy sauce. This is the uniquely wonderful life of Chardonnay from the Jura. I hope you will take a similar trip with this wine yourself. :)” -Jasper Pairing: Reblochon cheese, duck, or, if you’re willing to really go for it, rabbit. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1602196615989-AVPH85QYKOAPRXHRFO7A/Whatsitgonnabe.png Notes - Wino Wrestling Federation #11: Pairing for Ultimate Pleasure https://www.roshambeauxbar.com/notes/tag/wineclub9 monthly 0.5 2021-11-07 https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1633638946463-EW9Z1V11L8TTUZJW4WQW/CA18FAA3-7D80-4C91-A7DA-647289BE9FD4.jpeg Notes - Wino Wrestling Federation #9: Harvest Celebration! - La Miraja - Grignolino 2019 Estate fruit from vineyards situated around 280 meters above sea level. Southwest exposure. Calcareous-red clay soils. Many vines were planted in 1960, others more recently. 5,000 vines per hectare trained in the guyot style. Only 70 quintals per hectare harvested. Hand-harvested fruit is destemmed and then crushed by basket press into stainless-steel tanks, where it remains in contact with the skins for 7 days while native fermentation occurs. Following spontaneous malolactic fermentation, the wine rests in cement vessels for several months prior to release. Our Take: “This uniquely Piedmontese wine has been often nicknamed a “winter rose” and is distinctly bright and delicate in comparison to the robust wines the region is famously known for. I’m lucky to have enjoyed this lovely, garnet hued vino on the first chilly evening of fall and it perfectly evokes the cozy sunshine of an autumn day. Primary aromas of dried raspberry and plum, a hint of anise and an elegant earthiness evocative of stems, tomato leaf and mushroom. Light in both body and acidity, flavors of fresh cranberry, clove and cherry are tamed by minerality and dry finish. La Miraja estate is located within a castle that dates to the 11th century and is the life's work of a seventh generation viticulturist, Eugenio Gatti. Grignolino has been prized since the Middle Ages for its unusual flavor and the viticultural skill required to extract tannin from the grape’s delicate, thin skin. This cultivar is unusual for having multiple pips (seeds) per berry and the name “Grignolino” is thought to have been derived from the word “grigne,” which is the local dialect for pips.” -Liz https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1633639206708-JIZIH0S8YDXLW5Y2NTJ1/7EC32768-4683-4D1F-85BD-34C1CB036D8B.jpeg Notes - Wino Wrestling Federation #9: Harvest Celebration! - L'année Blanc - 2018 Les Clos Perdus L'année Blanc - 2018 Les Clos Perdus 65% Macabeu, 30% Grenache gris, and 5% Muscat from 5 different parcels. Varying levels of skin contact and harvest times mean that differing lots are basket pressed and cold settled as batches, but ultimately fermented together, with indigenous yeast, in a single 3000L. As indicated by name, the ‘L’Année’ wines describe characteristics of the year in which they were produced, rather than a specific terroir. From vineyards in Montner, Maury and near Mas de las Fredas, with varying aspects and soil. Elevage is in barrel and stainless steel with extended solid contact. Organic, with certification from Ecocert. Biodynamic, with certification from Demeter. No fining, bottled with light filtration. Our Take: “Melon and honey come through, but it's the citrus bite that lingers. Beautiful body, great texture and mouthfeel. Good cat sitting wine. Although lovely and shines on its own, I would definitely drink with the Parm Whiz. The 2018 L'année Blanc was delightful and just the thing I needed after a long day. After work I went to my friend's house to hang out with her cats and let me tell you- my dogs were barking! I poured myself a glass of wine and pulled out the favorite of the cat toys. A purrfect evening.” -Ashley https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1633639456046-AWUBM4DW3EO4XFM0F8TG/A4C6443D-0709-429E-B317-F41D5D9AB25E.jpeg Notes - Wino Wrestling Federation #9: Harvest Celebration! - 2019 Fossil & Fawn - Skin Contact Gewürztraminer Vineyard: Montinore Estate Appellation: Willamette Valley AVA (as of 2020, Tualatin Hills AVA) Harvest Date: October 7, 2019 Assemblage: Own-rooted, 37-year old Gewürztraminer Aging: 3.5 months fermentation, 236 days total skin maceration Final Alcohol: 12.5% Production: 173 cases Fossil and Fawn says: “This vintage we had the pleasure of working with fruit from Montinore Estate, which was planted in the early 1980s and has been farming organically and biodynamically for more than a decade. It was a stroke of luck to get our hands on these gorgeous grapes at the eleventh hour of harvest, after our mainstay Gewürztraminer farmer lost her crop to steady rains that pummeled the valley in late-September. Just like the year before, we allowed the destemmed grapes to ferment whole-berry, on-skins, in an egg-shaped fermentation vessel, with extended maceration for 234 days. Following draining and pressing, we allowed the wine to rest in neutral oak barrels for two months prior to release. As usual, the wine fermented spontaneously with wild yeast, and was bottled unfiltered and unfined. This is an “orange” wine that literally, no joke, smells and tastes of oranges. And rose water, apricot skins, ground ginger, fresh-dried hay, and late-August sunsets over Oregon’s coast range.” Our Take: “I have an unabashed love for aromatic white wines, especially when the fruit spends some time on the skins. This bottle had everything I dream of: tropical aromas like guava and lychee, fresh and dried apricot, roses on the palate, refreshing acidity, and that color!! So dreamy. If you haven’t had a dry Gewürztraminer before, you’re in for a treat. I want to drink this alongside fresh spring rolls and spicy cold noodles. It’s also perfect with Basque-style cheesecake, which I know from personal experience. (If you want to get your hands on some of the cheesecake in question, pull up to Ro on a Tuesday between 2 and 9pm for Chef Rasheed’s Naija Boy Taco Tuesdays.)” -Kelly https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1633639650104-3YULLE6XA0WIYTWH5PIU/78AA9201-1153-47F6-9863-078D7746515E.jpeg Notes - Wino Wrestling Federation #9: Harvest Celebration! - Maurer Fodor 2020 Olaszrizling 2019 Subotica, Serbia. Everything is handpicked in small bins and all fermentations are spontaneous (primary and secondary). The use of older oak, small and large format is paramount. There are no additives to any of the wines apart from SO2 at bottling for select wines. This 56-year-old and small berry clone bush-trained 1 hectare vineyard was Oszkár’s great grandmother's dowry. The vineyard borders the Szelevényi nature reserve by only a 3 meter wide road. The wildlife and cover crops nearly mimic the forest. Oszkár also remembers his grandfather saying that Olaszrizling needs time with the skins in order to survive. Back then, there were no additions to the wines and Oszkár is keeping with both traditions. 5 days on the skins, all barrel, and no additions of any kind. He’s also fond of describing this wine as grease and motor oil for the soul even though he prefers only man and horse in the vineyard. Wine from Fodor encapsulates the farming and the cellar from these older generations and has great significance to Oszkár. The 2019 is an intense concentration of flavors packed into 11.7% alcohol. Our Take: “Our staff loves Maurer! When we first opened Ro Sham Beaux, we had a handful of bottles from this beloved Serbian producer. After what feels like a long hiatus, Maurer is back on our shelves. We’re stoked. This bottle is all poached quince, orange peel, honey, lychee, earth, and a touch of kerosene. It’s a walk through the coastal forest in the fall—picture juniper trees, wind blowing through stands of eucalyptus, gnarled and bent cypress, and a beach covered in broken shells.” -Kelly https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1633640100808-W8VETKMMI3A4T41JPUG5/21D7D24D-4393-4BBA-B961-5B1B12B28CB1.jpeg Notes - Wino Wrestling Federation #9: Harvest Celebration! - Johan - Grüner Veltliner “The varietal character of Grüner Veltliner is intense and highly unique. Our site produces fruit that wants to be rich and exotic, producing significant texture while retaining focus and balance. The 2019 vintage combines direct-to-press and 24-hour skin macerated grapes prior to a long, hard press cycle. The wine was then barrel fermented with native yeasts (both primary and malolactic) in a combination of 500-liter puncheons and 225-liter barriques, and aged sur lie (without stirring) for 17 months.” Appellation: Van Duzer Corridor Our Take: “This wine is the swan song of summer. It is the last swim of September, freezing water though moments before you were hot standing on the dry deck. Laying belly down on the pool floaty as you try to warm up under the sun, goosebumps on your skin. In a minute more you’ll go back in for one more plunge, less cold now that you’ve experienced the shock. It is the sound of the lawnmower, smell of grass clippings and gasoline all mixing together on the first cool day of October. Sound of a rake and the small pile of crisp leaves, the ground smell damp and rich. It is the plastic cup of cold apple cider, of biting into fresh pears off the tree, and putting on your new jacket- even if it’s still a little warm out- because it’s time for fall. It is orange blossoms, the promise of coming winter, but first, the sun shortened days of autumn. cold wine on the porch in the last small strip of warm sun, and a sigh of relief.” -Juli https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1633640229331-ZIIYQTZTJZ22TZNZRF9K/D63C33F7-D4EE-495D-9A07-38CDE232953E.jpeg Notes - Wino Wrestling Federation #9: Harvest Celebration! - Les Déplaude de Tartaras - Vin de France Ciel d'Orage 2019 Meaning "Stormy Sky", Ciel d'Orage is a medium-bodied delight with quiet concentration and a dusty finish from Anne and Pierre-André Déplaude who tend to ~20 hectares of vines in Collines Rhodaniennes, a gem-like appellation long undersung, located just south of Beaujolais and just north of the Northern Rhône growing regions. 70% Gamay, 20% Syrah, 10% Pinot Noir hand-harvested from 23 year-old vines grown on mica schist + gravel soils. The grapes are partly destemmed and part-whole bunches co-fermented, which creates a semi-carbonic environment for a portion of the fermenting-must. After 2 weeks of maceration, the must is pressed and blending ensues. The wine ages for 9 months in concrete tank before being bottled unfined, unfiltered, with no additional SO2. Our Take: “'The first thing I noticed about this wine was how perfectly it paired with the cool breeze on the comfortably warm evening we were having as we drift into fall. On the nose- fresh chopped firewood and roses, followed up with a playful amount of tannin, medium acidity and a little cayenne on the finish. This isn't your auntie's Gamay, it's got some undeniable character that will leave you with a thousand yard stare in-between sips. How is this wine soft and delicate but also like a bloody steak? Magic, but also it's got Pinot and Syrah in it too, so maybe that's how. Save it for a Thanksgiving flex, or don’t! Cheers!” -Eric https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1602196615989-AVPH85QYKOAPRXHRFO7A/Whatsitgonnabe.png Notes - Wino Wrestling Federation #9: Harvest Celebration! https://www.roshambeauxbar.com/notes/tag/wineclub7morewomen monthly 0.5 2021-09-07 https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1628794329388-0HQIF7ZSMAY5YZMMYF14/EE320784-E3B9-4359-91F0-D23BBE52BA7E.jpg Notes - Wino Wrestling Federation #7 https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1628795462748-VUD1JNMWCL1FNFIRYU7P/68543573-EFFD-4523-AD2C-2B6A93B6CEF4.jpg Notes - Wino Wrestling Federation #7 - Aline Beaune - Aligote 2019 Varietal: Aligoté Region: Saterney, France Viticulture: Certified Organic as of 2020 with Biodynamic practices Vinification: Elevage in neutral cask rounds everything out and melds it all together. Taste: Golden Apple, Lemon, White Peach, White Flowers Our Take: This 2019 Bourgogne Aligoté by Aline Beauné Is wonderfully well balanced and bright. It’s like Chardonnays fun aunt, she’ll sit you down to have that serious talk but then she’s taking your ass to Disneyland. On the nose it bursts with golden apple and delicate white flowers, leading into some un ripe peach and earthy herbs later on. It’s light bodied, dry and has lots of bouncy acidity On the pallet it starts out slightly creamy juicy and then gives way to a little bite of lemon pith and ends with some great smoky notes of burning sage. I would pair this wine with white fish in a lemon caper sauce or some rich melty cheese - Megan Walker https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1628732850081-9TA645MS0AY6TH38PQ4J/aline-beaune.jpg Notes - Wino Wrestling Federation #7 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1628795605029-ZOSDTU0884CXZSMJC4XM/BEB978E7-FC02-496D-A38C-691C4A4D4887.jpg Notes - Wino Wrestling Federation #7 - Terre Des Dames - La Diva 2016 Varietal: Syrah (55%) Grenache (35%) Alicante (15%) from a 100- year-old vine. Producer: Lidewij van Wilge Region: Murviel-Lès-Béziers, France Viticulture: Certified Organic Vinification: Harvested and sorted by hand. Aged in 600 french oak barrels for 12 months. Bottled by the lunar calendar to best respect the living character of the wine. Taste: Ripe Cherries, Blueberry, Black currant, Plum, Cedar Our Take: Tastes like: an overripe cherries served in a wooden bowl. Smells like: summer blackberries being freshly picked. Note: I have never actually experienced this action but I imagine that is what it would at least smell like. I'm also pretty confident that this would pair nicely with a beautifully marbled steak but I don't have one of those. I do know that it compliments a fig bar that you're snacking on as you hurriedly do your assigned wine homework, that is this, an hour before work. The color resembles that of a deep ruby gem. Therefore, this is a jewel in the Nile of wines. - Rhaisa https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1628733290580-9LVG4D6A26FK6K7UH484/lidewij-en-haar-wijnen.jpg Notes - Wino Wrestling Federation #7 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1628795640281-82UX23O4UYLTUTQU9G8R/90BE5AA8-5C5C-4642-B100-2F255DA4A28E.jpg Notes - Wino Wrestling Federation #7 - Martha Stouman - Post Flirtation White 2020 Varietal: 75% Colombard, 12% Marsanne, 9% Roussanne, 4% Muscat blanc Producer: Martha Stouman Region: Sebastopol, California Viticulture: Colombard comes from Ricetti Vineyard in Mendocino County; planted in 1948; certified organic; dry farmed on loam. Roussanne, Marsanne, and Muscat blanc come from The Urban Edge Farm in Contra Costa County; certified organic, sandy soils. Vinification: The co-fermented CoCo fruit (Marsanne, Roussanne, and Muscat blanc) is all tumbled in the press to get just a hint of skin contact before pressing, then juice is fermented on full lees in stainless steel. Early season Colombard is also fermented in stainless steel and adds all the zippiness to this blend. We like both the filtered and hazy versions of this wine, and went unfiltered for the 2020 vintage. We move the wine as little as possible to preserve the CO2 produced from fermentation, which acts as a natural preservative and gives the mouthfeel a little boost. The final blend was bottled after 6 months of aging and once malolactic fermentation was complete. Taste: Our Take: https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1628733865457-ME8C2K9J4VCRM4QVSXEX/SFD_Martha_Soulman_2_CR_Holger_Riegel_2520x1420-768x433.jpg Notes - Wino Wrestling Federation #7 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1628795691117-J3TLVY3IORUAO2JUKZKG/C07D3EDB-C6FB-4A65-BD19-DFBBBE50F6C4.jpg Notes - Wino Wrestling Federation #7 - Anne Sophie Dubois - Les Cocettes 2019 Varietal: 100% Gamay Producer: Anne Sophie Dubois Region: Fleurie, Beaujolais, France Viticulture: Certified Organic Vinification: Hand Harvested, whole bunch carbonic maceration. Pressed in a vertical press Taste: tart cherries, pomegranate juice, white pepper Our Take: https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1628734108844-6AEGJB2K93YO7KSVC5FG/IMG_2039.JPG Notes - Wino Wrestling Federation #7 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1628795996151-G61X3Y4FYNXN4F7TIBV6/7313C4D2-FBC6-493B-98A2-65E8C8CC91EE.jpg Notes - Wino Wrestling Federation #7 - Autour de L’Anne - Pot d’Anne Varietal: Malbec, Cab Franc Region: Cahors, France Viticulture: Biodynamic Vinification: Fermented in old oak or cement, partial carbonic maceration, unfined and unfiltered, < 30 ppm SO2 Taste: Plum, Cherry, Marijuana Our Take: Like a true Californian, the first words out of my mouth after seeing the label was, oooo! Pot wine! Surprise to us all, the initial aroma after popping the top was a strong hemp smell. Influenced? maybe, herbaceous, yes. Along with the fresh picked weed, my sniffer sent visions of sugar plums and fresh pressed cranberries. Initially as I tasted it I found one of my fav red wine characteristics, a sort of ziiiiiiiing on my tongue. I translate that as it tastes alive, fresh, and dances on your taste buds.Bright flavors of tart cherries and unripe plum fill my mouth with every sip. It is light to medium in body and there’s a lovely parmesan cheese and marzipan flavor in the finish. I’ll take a case please, thanks. — Brooke Arthur https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1628734341206-1546J7EIAMS622V8GE2G/IMG_9770.JPG Notes - Wino Wrestling Federation #7 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1628796091094-8RCVNU5F5YTD8CXG7IEP/0FD41EB1-6070-43D4-9EA0-1DD6A849FE8E.jpg Notes - Wino Wrestling Federation #7 - Vin de la Gamba - Mehr Frauen? Ja Bitte! Varietal: Pinot Blanc, Pinot Noir, Riesling Producer: Alanna Lagamba Region: Rhienhessen, Germany Viticulture: Organic Taste: Bright Cherry, Raspberry Soda Our Take: This one is youth incarnate. It’s got a bit of fizz to it and a slight electricity that makes for a vivacious drinking experience. Tons of red fruit with a playful tickle on the tongue. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1628796826925-WQWSBZ9I83QVU76FD7IV/Screen+Shot+2021-08-12+at+12.33.19+PM.png Notes - Wino Wrestling Federation #7 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1628822263882-U8S3UCVB8BOH6OGMIT5P/90FF839A-FB38-42CB-B25C-5B6B645F45FC.jpg Notes - Wino Wrestling Federation #7 - Noella Morantin - Tango Atlantico 2018 Varietal: 60% Cabernet Franc, 40% Cot Producer: Noella Morantin Region: Touraine, Loire, France Viticulture: Certified Organic Taste: Black Currant, Cassis, Blueberry, Raspberry, Earthy, Mushroom Our Take: https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1628822130299-QG2ATX0Q44FJO7F33N81/Noella-Morantin-Emily-Dilling-02.jpg Notes - Wino Wrestling Federation #7 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1602196615989-AVPH85QYKOAPRXHRFO7A/Whatsitgonnabe.png Notes - Wino Wrestling Federation #7 https://www.roshambeauxbar.com/notes/tag/wineclub5soils monthly 0.5 2021-07-03 https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1623047464983-AN4WOL5GYRYY4QZFZ4PI/Image+from+iOS+%2829%29.jpg Notes - Wino Wrestling Federation #5 Soils https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1623048098570-OT2AWPXWRYD6854S6RZ1/Image+from+iOS+%2828%29.jpg Notes - Wino Wrestling Federation #5 Soils - Domaine Ostertag - Les Jardins 2019 - Pinot Blanc Varietal: 100% Pinot Blanc Region: Alsace, France Soil: : 6 gardens of vines in Epfig, in the Domaine garden and the Fronholz, on 2 natures of soil : clay and silt ; marl and sandstone. Viticulture: Certified Biodynamic ( Since 1998, one of the first in the region) Vinification: Hand Harvested, Gentle pressing, fermentation with indigenous yeast until dry. Aged in old 228L oak barrels for 9 months Colour: Pale Yellow Nose: Apple, Petrichor, Apricot Taste: Apple, Peach, Lemon, Chamomile, Pear, Honey Our Take: I don't want to make your eyes glaze over with how these Pinot Blanc vines are literally fighting for their lives in this limestone, clay and granite soil. That dirt literally looks like it was taken from the yard in front of Santa's fucking workshop in the North Pole. I won't even go into why this wine is probably the best shit you're going to drink all summer in Sacramento, no matter how many wine shops you visit... Instead, I'd rather be frank- it doesn't matter if you want to flex on some friends or family , whether you're eating BBQ or a dope salad from your sick COVID garden- DRINK THIS SHIT NOW. Drink several bottles of it. You can't ignore it. Get to know it like your crush. It's very obvious you are drinking a piece of art with this Pinot Blanc- unbelievably dry, vibrant and a little tannic because Andre Ostertag doesn't give a fuck about grape varietals, just the dirt they're grown in. Skål! - Eric Cockrell https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1622610466061-298JC8MIRX3TSM8UQBWV/BCortet-7958.jpg Notes - Wino Wrestling Federation #5 Soils - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1623048231319-2BXWX99SI2R1N38YPIDH/Image+from+iOS+%2828%29.jpg Notes - Wino Wrestling Federation #5 Soils - Maloof - Where ya PJs At? - Pinot Gris & Riesling Varietal: 80% Skin Contact Pinot Gris, 20% Riesling Region: Willamette Valley, Oregon Viticulture: Organic Soil: Jory (colluvium derived from igneous rock) Vinification: 80% Skin contact Pinot Gris (equal amounts Rudolfo & Beckenridge), 20% Riesling The majority of the rudolfo gris was fermented in open top fermenters on the skins, with daily punch downs until dry (16 days). 10% of the Rudolfo gris was fermented carbonically in a sealed container for the same length of time. The two lots were pressed off together, and then moved into barrel. The Beckenridge gris was fermented in open top bins on the skins, with daily punchdowns until dry (17 days) The Riesling was direct pressed, and fermented in neutral oak barrels. All of the lots were blended in the late winter, and bottled unfined and unfiltered in March. 22ppm sulfur Colour: Ombre Pink/Purple Nose: Strawberry, Cream, Lemongrass, Lime Peel Taste: Raspberry, Peach, Green Strawberry, Saline, Our Take: I drank this in a hot tub. It ruled. 5 out of 5 stars. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1622609653024-X1JDJ4NDUZAMAZP04SGZ/Maloof-Feb-2020-263-1024x683.jpg Notes - Wino Wrestling Federation #5 Soils - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1623047833572-82P5Q3U0D7VUEWWMIC68/Image+from+iOS+%2828%29.jpg Notes - Wino Wrestling Federation #5 Soils - TRAPL - Uni6 Varietal: Zweigelt, Sankt Laurent, Blaufrankisch Region: Carnuntum, Austria Soil: Limestone, Loam, Loess and Gravels Viticulture: Vinification: 100% Whole Cluster, 1-2 Days maceration, fermented in stainless steel and aged in both barrel and Qvevri for 8 months Colour: Magenta Nose: Guava, Cherry, Caramelized Sugar Taste: Cranberry, Pomegranate, Blood Orange, Strawberry Our Take: We all know this feeling of regret, “Shit, I drank too much today, this wasn’t the plan”. I think for most of us, or at least the people that I spend most my time around that feeling is a good que to say, “fuck it” and keep the party going. Luckily my boss and favorite enabler has given me a bottle of wine to take as homework. There’s a ram on the side of the bottle and the city of Sacramento recently hired a mob of goats to clean out the weeds on a plot of land next to my house. I suggest you drink this wine cold and let a little bit of you first glass warm up to really taste the expression, but it’s definitely best out of the fridge and cold. So, I pack up a cooler with my bottle of UNI6, grab my folding camp chair that’s stained with ash burns of all varieties and hike down the street to hang out with goats. Sit down, open the bottle, pour and smell, “It’s got some stank to it! Maybe that’s just the goats?”. I squeeze my nose through the fencing to get a better whiff of the goats, “That’s not it, must be the wine”. At Ro Sham Beaux we take pride in stank, funk and odd aromas it’s a driving force in our entire ethos. Don’t worry we still wear deodorant, for the most part. This rose is off to a good start. I say the color is magenta, but my mom always tells me “Boys are colored blind”. Let’s just say if you take this wine to the beach, people will drop their White Claws in the sand as they rush over to ask you “What type of drank is that?”. Bright, acidic, juicy and slightly bubbly when you open it the UNI6 is a perfect banger summer rose. This bottle is only 10.5% ABV which is perfect for the tapped-out liver or if you want to be the person who always has a drink in their hand at the barbeque. The wine tastes like the product of a sensual night between a blood orange and a pomegranate. When the glass warms up a little, I start smelling a little bit of caramelized sugar. Don’t feel rushed to drink it all in one night, the wine holds up well for at least a day. I hang out with the goats while I drink a glass or two. I start explaining to the goats how there’s more to life than just going through the motions. Nobody listens because, goats are stubborn and hardheaded. “Fine! You don’t want to take my advice? I know when my company isn’t wanted!” So, I stumble home and make a veggie melt. The gooey rich cheese and light but complex flavors from the vegetables pair perfectly with this juicy, light and acidic rose. All in all, it's a successful night spent alongside a beautifully fruity and acidic rose and a bunch of stinky goats. I hope you guys enjoy this bottle as much as I do. - Alex Schildgen https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1622610583209-854QR2NH9DOC7FAHMZ3L/trapl_johannes_melanie.jpg Notes - Wino Wrestling Federation #5 Soils - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1623048152680-WH0TIQTI3T59KCIJCOTG/Image+from+iOS+%2829%29.jpg Notes - Wino Wrestling Federation #5 Soils - Domaine Miolane - Pinot Noir 2018 Varietal: 100% Pinot Noir Region: Cote d’Auvergne, France Soil: Basalt Viticulture: Organic Colour: Eggplant Nose: Cherry, Leather, Slate Taste: Black Cherry, Plum, Saline, Our Take: If you’ve ever been through the Central Valley on a blazing hot California summer day, you’re going to know exactly what I’m about to say: It’s 108 degrees outside, you’re driving some backroad lined with nut orchards somewhere outside of Lodi, or maybe it’s Escalón. The highway is rippling with heat, and every few miles there is a roadside stand hocking almonds, strawberries, cherries. You stop at one of these stands and pick up the five pound bag of ripe, black cherries, and you sit in the car with the doors open, a slight breeze passing through and the flesh of the cherry so sun-hot in your mouth from the dusty heat of the day that the flavor seems impossibly concentrated- a deeper sweeter cherry than you think you’ve ever had before. You sit in your car saving the fruit until your hands are stained purple and there’s a cup full of pits in the center consul cup holder, the gentle breeze (still 100 degrees in the shade) passing over the skin of your arms and the woozy occasional whooshing of a car along the county highway nearby. This Pinot noir is the embodiment of that experience. Black cherry, dark plum, leather and dusty soil and the hot baking sun on river rocks or country highway. Full enough to fill you but light enough to quench your thirst like handful after handful of roadside cherries. - Julianna Boggs https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1622611444987-2OOFLUNSAIWVDX2B61HF/domaine-miolanne-800x600.jpg Notes - Wino Wrestling Federation #5 Soils - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1602196615989-AVPH85QYKOAPRXHRFO7A/Whatsitgonnabe.png Notes - Wino Wrestling Federation #5 Soils https://www.roshambeauxbar.com/notes/tag/wineclub4vessels monthly 0.5 2021-05-29 https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1620357401898-OEA221MNX8ZXWLG5ROGS/Image+from+iOS+%2825%29.jpg Notes - Wino Wrestling Federation #4 VESSELS https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1620357989859-TXHUC2V05EE1QDY822FC/Image+from+iOS+%2822%29.jpg Notes - Wino Wrestling Federation #4 VESSELS - Concrete: De Fermo - Concrete Rosso 2019 - Montepulciano Varietal: 100% Montepulciano Region: Loreto Apruntino, Montepulciano d'Abruzzo, Italy Colour: Garnet Nose: Violets, Strawberry, Taste: Cherry, Iron, Plum, Pepper Soil: Calcareous clay Farming: Biodynamic Vinification: Concrete Rosso comes from across all four of De Fermo's certified-biodynamic Montepulciano parcels where vines are about 25 years old; the fruit is hand-harvested later than that for Le Cince rosato and earlier than for the aged Prologo red. The bunches are destemmed, crushed and macerated for only 4-5 days, with the goal of a younger-drinking version of this very tannic grape. Fermentation is spontaneous with indigenous yeasts and no temperature control. The wine is aged in concrete tanks--hence the very literal name--for up to a year and bottled without fining or filtering; sulfur is used judiciously during racking but never at bottling. Our Take: Bold but not bracing, It is what you want from an Italian wine. Juicy fruits that are on the riper side of just right, with a little bit of those tertiary herbs riding the wave. Fresh and rustic… would be cool to revisit this vintage in a few years. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1620358157396-IVRD0YTCFTH2GBPD7JUH/Image+from+iOS+%2824%29.jpg Notes - Wino Wrestling Federation #4 VESSELS - OAK: Bott Frigyes - Unfiltered Olasrizling 2019 Varietal: 100% Olaszrizling Region: Južnoslovenská, Slovakia Colour: Golden Straw Nose: Ginger, Orange Rind, Pear Taste: Pear, Sencha Green Tea, Almond, Coriander Farming: Organic, converting Biodynamic Soil: Clay on volcanic bedrock Vinification: Half open vat fermented for a week in three layers: foot trodden, whole clusters, and destemmed and half whole bunch pressed and aged 1 year in Hungarian oak. Our Take: This is so F**cking good. Super electric acidity (you’ll see what I mean) It’s dynamite neon sunshine cream. The winemaking process here is just super cool and everything about this wine is cool. I’d drink this anywhere, with anyone, any day, any time . That’s my professional take on it. Sue me. Great texture, great fun. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1620358188317-C04XPB8I140A6P3LB86N/Image+from+iOS+%2823%29.jpg Notes - Wino Wrestling Federation #4 VESSELS - Steel: Dolores Cabrera Fernandez - La Araucaria Rosato 2018 - Listan Negro Varietal: 100% Listan Negro Region: Valle de La Orotava DO, Tenerife, Canary Islands Colour: Fuchsia Nose: Cranberry, Yogurt Taste: Red and Black Brambles, Parsnip, Nectarine, Peppercorn, Farming: Organic Soil: Volcanic Method: 100 year old vines on the slopes of Mount Teide. Vines are trained in the unique cordón trenzado (“braided cord”) method. The grapes were hand-harvested between late September and mid October, destemmed and skin-macerated for 12 hours before bleeding off the juice (without pressing) into steel tank. The wine then fermented and rested on fine lees for 7 months, with bottling in the spring using natural (vegetal protein) clarification and a light filtration and minimal added SO2. Our Take: I’ve had very few interactions with Listan Negro, but each time I am into it. Upon opening this bottle you can tell that it had been hidden away from oxygen in steel with its reductive matchstick nose. Be not afraid after a few swirls in the glass it starts to open up and you can start to really smell the fruit. As Jasper, one of our team members, said upon it revealing its true nature “This is a serious rose” and he is not wrong. Its well structured and nuanced. One to open at the beginning of a meal, preferably something with some char on it, and taste through the evening. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1620358220016-9ZMWPPF7VJA9JJV3C1F1/Image+from+iOS+%2821%29.jpg Notes - Wino Wrestling Federation #4 VESSELS - Clay: Kortavebis Marani, - Rkatsiteli 2019 Varietal: 100% Rkatsiteli Region: Kekheti, Georgia Colour: Whiskey, yup Whiskey Nose: Raisin, Honey, Apricot Taste: Orange Marmalade, Bruised Pear, Quince Farming: Organic Soil: Clay and stony soils Method: 9 months on skins, no stems, in qvevri followed by a 9 month elevage in qvevri. Our Take: I’m always the sad guy who cracks open a bottle of wine, pours then realizes it’s too cold. Thankfully orange wines are versatile, and this Georgian skin contact wine is no exception. It’s the kind of wine that you can pull out of the cooler and eat string cheese and potato chips with because it offers that bright crisp acidity when it’s cold. Real magic happens when the bottle starts to sweat. Pleasant and light sherry like oxidation hit the cheeks, silky texture and the aroma of orange marmalade start to take over. That’s when it hit me, this is either Duck or Chinese food wine. Shit, why not both? The caramelized orange flavor pairs amazingly with a take-out roast duck and boas. This isn’t the kind of wine that creates new flavors with food, somehow when paired with fatty meats it actually brings out tannin you might not have noticed before. - Alex Schildgen, RSB https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1602196615989-AVPH85QYKOAPRXHRFO7A/Whatsitgonnabe.png Notes - Wino Wrestling Federation #4 VESSELS https://www.roshambeauxbar.com/notes/tag/wineclub3 monthly 0.5 2021-05-06 https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1617385526165-XF17Q0HYMNOEN4EF71WQ/March_Newsletter_Wines.jpg Notes - Wino Wrestling Federation #3 MACERATION https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1617386929053-WJ69BFYWUZBCPP59QDO1/Bone_Joly_Gamay_Noir.jpg Notes - Wino Wrestling Federation #3 MACERATION - Edmunds St. John - Bone Jolly 2019 Gamay Rose Varietal: Gamay Region: El Dorado, Ca ABV: Colour: Red Coral Nose: Nectarine, Lime peel, Cream Taste: Watermelon, Sour cherry, Cranberry, Strawberry Soil: Volcanic Loam Farming: Organic Vinification: First picked near the end of August. Grapes were whole cluster pressend and settled overnight, fermented in stainless steel until dry. Tank was then chilled and SO2 added to arrest malolactic fermentation. (The wine went through Malo anyway) Left on the lees for 3 months and racked twice prior to bottling on Janurary 21st. Our Take: Steve Edmunds has been in the natural wine game for over 30 years. He produces wines with energy and elegance, like a seasoned athlete. Sourcing from some beautiful vineyards all around California. The Bone-Jolly Gamay rose in particular comes from 2 sites, The Witters Vineyard at an elevation of 3400 ft. and the Barsotti Ranch Vineyard at 3000 ft. whose soils are similar to parts of Beaujolais and the Northern Rhone. The light skin contact at pressing makes for a very electric wine perfect for the springtime afternoons. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1617469968470-XWALAPBBPYD2R7NWLDGL/Herrera+Natural+Blanco.jpg Notes - Wino Wrestling Federation #3 MACERATION - Vinedos Herrera Alvarado - Natural Bianco 2019 Varietal: Sauvignon Blanc Region: Marga Marga Valley, Chile ABV: 11.5% ABV Colour: Hazy Straw Nose: Chamomile, Grass, Grapefruit Pith Taste: Peach, Apple, Lemon Farming: Organic Vinification: 100% Own rooted vines and dry farmed. Fermented in concrete with two-days of skin contact. Racked into used barrels where it is aged for 12-15 months. Nothing added, nothing taken away. Our Take: We were initially drawn to Vinedos Herrera Alvarado for their Pinot Noir that they age in cowhide (Very rad, very wild). We decided to explore his whites and were very excited to find his Sauvignon Blanc’s were delightful and full of character. The Natural Bianco being raw and evocative. It’s a great wine to drink slow and contemplate its evolution and perhaps your very own. The 2 days on the skins adds a beautiful textural experience, baked stone fruits and floral aromas. Always excited about whites from Chile. Pick up his other Sauv “La Zarada” and see this winemakers range. Musical Pairing: Congregación - Arrebol https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1617473661259-DJKVT2KVVAHBL3TJ2SY5/Villemade_Gamay.jpg Notes - Wino Wrestling Federation #3 MACERATION - Herve Villemade - 2018 Gamay Varietal: 100% Gamay Region: Cheverny, Cour-Cheverney, Loire, France ABV: 12% Colour: Dark Garnet Nose: Plum, Cherry, Raspberry, Violets Taste: Blackberry, Strawberry, Pepper, Soil, tobacco Farming: Certified Organic Soil: Clay, Sx, Sand Vinification: 20 - 30 year old vines. Hand harvested. No additions or subtraction. Aged 4 months in tapered wooden vats. Our Take: Gamay from the valley of Chaverny made by one of our all time favs, Herve Villemade. Its a medium light wine with enough foundation to bridge day into night. Exuberant nose, juicy and earthy. This one seems to have extracted as much as it could from the light skins of Gamay. Crunchy texture, brambly fruits, pretty lusciously ripe. Serve this with a little chill and enjoy golden hour. Don’t ask me why but I felt like listening to Fatboy Slims- Weapon of choice while I drank this one. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1617651979881-7LTM8PXXI0BWFAF62LOC/Image+from+iOS+%2819%29.jpg Notes - Wino Wrestling Federation #3 MACERATION - Maitre De Chai - Herron Reserve Sauvignon Blanc 2019 Varietal: 100% Sauvignon Blanc Region: Sonoma Mountain, California ABV: 12% Colour: Dusky Goldenrod Nose: Guava, Passionfruit, Tea, Honey, Peach Taste: Apple, Pear, Lemongrass, Lime Farming: Certified Organic Vinification: Whole cluster foot tread in open top bins. On the skins for 16 days. Our Take: Alex and Stephanie Pitts can often be seen walking there puppy to the shop since they have become Sacramento locals and we couldn’t be more stoked to be their neighbors. They produce their wines out of Berkeley just minutes away from the amtrak station (worth a visit to their new tasting room). Okay now onto the wine… What a gorgeous skin contact sauvignon blanc from a old vine, dry farmed vineyard out of Sonoma. Tropical and grassy on the nose. Bright acidity, slightly tea like tannin. I always enjoy wines like this at “River Temp” so I would say now that the days are longer and hotter go take this up on a hiking trip and chill it in the fresh snowmelt river of the sierra foothills. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1602196615989-AVPH85QYKOAPRXHRFO7A/Whatsitgonnabe.png Notes - Wino Wrestling Federation #3 MACERATION https://www.roshambeauxbar.com/notes/tag/club-8j5ek monthly 0.5 2021-03-04 https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1614830460802-BEEADR590632FX0OMOQH/Image+from+iOS+%2811%29.jpg Notes - Wino Wrestling Federation #2 https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1614830487812-AQ157TSQ0TV4R1JIA7HM/Image+from+iOS+%2812%29.jpg Notes - Wino Wrestling Federation #2 - Keep Wines - Lost Slough Vineyard 2017 Varietal: 100% Albarino Region: Sacramento Delta, California ABV: 12.7% Colour: Golden Straw Nose: Marzipan, Flint, Grass, Caramel, Citrus Flowers Taste: Lemon, Honey, Saline, Kiwi Soil: Alluvial Farming: Organic Vinification: Aged in neutral oak for 18 months and bottle aged for another 18 months before release. . Our Take: At first this is a little shy but let it get comfortable in the glass and it will bloom into a fucking symphony of toasty almond floral goodness. I think this wine pairs well with sailing. I haven’t been on a boat in years but I’d join a yacht club if it meant I can drink this everyday. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1614832029153-JB8I1FLLHIW5UITET8M2/Image+from+iOS+%2813%29.jpg Notes - Wino Wrestling Federation #2 - End Of Nowhere - Ghost in the Machine 2019 Varietal: Sangiovese Region: Amador County ABV: 12.5% ABV Colour: Garnet Nose: Raspberry, Maraschino, Leather, Taste: Strawberry, Mushroom, Cherry, Cola Farming: Organic Vinification: Whole cluster fermentation, aged 14 month in neutral French oak barrel and puncheon. Our Take: We really dig Chris here at Ro Sham Beaux. His wines are so alive and change so much over one sitting. This one is no exception. It’s very proper and firm at first but throughout the sitting it starts to let its tie loose gets a little wild. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1614831998452-C26A1PRERV1XU2N1YQHA/Image+from+iOS+%2810%29.jpg Notes - Wino Wrestling Federation #2 - Sesti - Toscana Monteleccio 2018 Varietal: 100% Sangiovese Region: Tuscany, Italy ABV: 14% Colour: Ruby Nose: Cherry, Dried Cranberry, Leather, Taste: Raspberry, Ume, Cherry, Muchroom, Vanilla Farming: Practicing Biodynamic Soil: Oceanic Sediment Vinification: One year of elevage (Barrel Aging) in 30 hectoliter oak botti Our Take: This is a sophisticated mama mia. Built like a brickhouse in the hills of Tuscany. Both dried and ripe fruits throughout with a little mushroomy leather hanging on at the end. I’d say drink this with a hearty dinner. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1614831968570-X81X0F1X6MDSMICUIC51/Image+from+iOS+%289%29.jpg Notes - Wino Wrestling Federation #2 - Mar de Envero - 2017 Varietal: 100% Albarino Region: Rias Baixas, Spain ABV: 13% Colour: Goldenrod Nose: Flint, Taste: Saline, Soil: Sand & Granite Farming: Organic Vinification: 7 Hours of Skin Contact and 9 months on lees. All Stainless Steel Our Take: More textured than that of your traditionally made Albarino from Rias Baixas . This is Isley Brothers to the Beach Boys of the Keep Albarino. Silk vs Linen if you catch my drift. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1602196615989-AVPH85QYKOAPRXHRFO7A/Whatsitgonnabe.png Notes - Wino Wrestling Federation #2 https://www.roshambeauxbar.com/notes/tag/club monthly 0.5 2021-02-07 https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1612300813242-48VUNM8401ZHFOB04H93/Image+from+iOS+%284%29.jpg Notes - Wino Wrestling Federation #1 https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1612656576236-V7EQL8X8KG3ZGOR7F187/RSB_1bottle.jpg Notes - Wino Wrestling Federation #1 - Frenchtown Farms Cotillion 2018 Varietal: 70% Mourvedre, 20% Grenache, 10% Syrah Region: El Dorado County Production: 140 Cases ABV: 13.6% Colour: Garnet Nose: Cranberry, Forest Floor, Petrichor, New Leather Taste: Strawberry, Dark Cherry, Vegetal, Lactic Soil: Granite Farming: Organic, David Girard Vineyards Vinification: Foot-stomped, whole-cluster fermentation in open top vessels with gentle punchdowns. Pressed after eight days of maceration and aged in neutral French oak barrels for eight months. 18ppm total so2 addition, unfined and unfiltered. Our Take: This high-acid Rhone-varietal blend shows grippy tannins and a super dry profile that morphs immensely as it opens up. Juicy, sultry, complex, it’s the sipping adventure that reveals new twists with every taste. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1612656553074-O8LTA0WBUM1S6CRQZ551/Image%2Bfrom%2BiOS%2B%25288%2529.jpg Notes - Wino Wrestling Federation #1 - Martin Texier - Grenache Vigne Du Mas 2019 Varietal: Grenache Region: St.-Julien-en-St.-Alban, Northern Rhône, France ABV: 12.5% ABV Colour: Dark Ruby Nose: Cherry, Rhubarb, Soil Taste: Strawberry, Blackberry, Red Currant, Anise Soil: Granite Farming: Organic, dry farmed Vinification: Hand harvested, no destemming, pressed by foot after a week-long maceration. Native yeast fermentation with no so2 added. Our Take: This is a wine we want everyday. To us this wine is like a good conversation with an old friend, one that you leave feeling grounded and secure. It’s balanced and familiar, but offers a new perspective with each encounter. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1612300906466-845LH2YTYUQJI108W0YS/Image+from+iOS+%286%29.jpg Notes - Wino Wrestling Federation #1 - Ellsworth Wines Chenin Blanc 2019 Varietal: Chenin Blanc Region: Placerville, California ABV: 11.7% Production: 75 Cases Colour: Golden Straw Nose: Pear, Jasmine, Chamomile Taste: Apple, Honeydew, Persimmon Farming: Organic Vinification: young vine chenin, hand picked, foot tread, and pressed into 3-year-old French oak barrels. Full primary and malolactic fermentation without the use of additives. 20ppm so2 added one month before bottling. Bottled 7/5/2020. Our Take: An elegant new-world chenin inspired by those wines Jeff and Bryne love from the Loire Valley in France. We listened to some John Cale and Brian Eno while we twirled this golden hued Chenin in our glasses and felt truly connected to something greater. Eno’s “mmm” at the start of that track fits all to well. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1612656510837-CZDOJJVMWJCD2N0VLLHF/Image%2Bfrom%2BiOS%2B%25285%2529.jpg Notes - Wino Wrestling Federation #1 - La Sot de l’Ange Sec Symbole 2018 Varietal: Chenin blanc Region: Azay-le-Rideau, Loire Valley, France ABV: Colour: Light Straw Nose: Meyer Lemon, White Flowers, Nutty, Herbaceous Taste: Citrus, Stones, Saline Soil: Clay, Silica Farming: Biodynamic Vinification: Young vine chenin, whole cluster fermentation with native yeast, slow pressing over 5+ hours, early bottling and minimal addition of so2. Our Take: A smooth-drinking old-world chenin that balances medium body and good acidity, resulting in a fresh, mineral-driven wine with bright citrus notes and a slightly saline finish. It’s the perfect wine for a trip to the beach or to pretend you’re at one already. https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1602196615989-AVPH85QYKOAPRXHRFO7A/Whatsitgonnabe.png Notes - Wino Wrestling Federation #1 https://www.roshambeauxbar.com/notes/elisebrown monthly 0.5 2021-01-12 https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1605243980618-TRI6J1IESU6L3XPV2RQC/pickup.png Notes - Elise Brown’s Holiday Pick! https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1607633690468-X5ORELAZ4WEVTXLYXHDY/0013368_2017-brea-wine-co_550.jpeg Notes - Elise Brown’s Holiday Pick! https://images.squarespace-cdn.com/content/v1/5de6e8df2c518936b2218875/1602196615989-AVPH85QYKOAPRXHRFO7A/Whatsitgonnabe.png Notes - Elise Brown’s Holiday Pick! https://www.roshambeauxbar.com/notes/holidays2020 monthly 0.5 2021-01-30 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