We are closed today Sunday May 19th for a little Victoria day time off action. Back to work tomorrow.
2018 VdF, “Raisins Gaulois” from @domainelapierre hanging out with some of it’s older, more serious, siblings as it gets ready for a night of fun and frivolity. All the partial carbonic fruit jumping out of the glass to hit your nose, before the fun really gets going in your mouth with more fruit, low-gentle tannins and just enough savory herbaceous-ness hitting with the acid at the back to keep things clean, crisp and interesting. When you look up “glou-glou” or “vin crusháble” in the wine slang dictionary you will see this label as the textbook example.
“This cuvée from our young gamay seedlings is a gourmet and refreshing fruit explosion. It takes the Vin de France appellation, because the Beaujolais’ governing body decided to do away with the Vin de Pays designation in Beaujolais, leaving only the appellations and Vin de France. The wine is still almost all from the cru of Morgon, with a little bit of A.O.C. Beaujolais as well.
VITICULTURE / VINIFICATION
• Certified organic by Ecocert • Old-vines with naturally low yields • Organic farming used to stimulate the natural immune system of the vine • Manually harvested, as late as possible to achieve maximum ripeness
• Rigorous sorting of the grapes
• Indigenous yeasts only
• Whole cluster fermentation à l’ancienne, maintained at low temperatures ; lasts for ten to twenty days
• Wines aged on fine lees in old Burgundy barrels (from third to thirteenth passage)
• Wines are bottled unfiltered”
#wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #raisinsgaulois #lapierre #beaujolais #gamay #gogamaygo #gamaytheforcebewithyou #gamayallday #glouglou #vincrusháble #vinnature #vinnaturel
2017 Niagara Peninsula “Cuvée Metis” from @pearlmorissette
Red with the ripe Niagara Cabernet Franc nose today but the Pinot Noir or Gamay can be dominate at other times. Light plus body in the mouth with easy but present tannins at that good Ontario acid keeping things fresh for spring. “Vinification & Élevage:
2017 Métis Rouge is a blend of 51% Pinot Noir (Home Farm vineyard, Creekshore), 37% Cabernet Franc (Home Farm vineyard) and 12% Gamay (Mitzsturak vineyard, Lincoln Lakeshore). It was harvested on September 30th, October 27th and September 30th. The Pinot and Gamay were both fermented as 100% whole-cluster, while the Cabernet Franc was 100% de- stemmed. Fermentation by indigenous yeast proceeded steadily in a combination of foudres (Pinot and Gamay) and concrete (Cabernet Franc). The wine aged in its fermentation vessels for a total of 11 months
2017 Métis Rouge was bottled unfiltered and un-fined on October 1st, 2018.
Total Acidity: 6.6 g/L
FS02: 9ppm at bottling
Alcohol: 12.5% /vol
Residual Sugar: <2 g/L
Average Brix at harvest: 22
Total Production: 969 cases of 12 bottles.” #wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #goodtgingsgrowinontario #pearlmorissette #metis #ontariowine
BREAKING: we are happy to announce that last night’s rosé bottle sacrifices have partially assuaged the wrath of Persephone and the sun might actually come out to play. Make sure she remains happywith continued offerings like this;
2017 Pfalz Troken, “Villa Bürklin” from @drburklinwolf . Fruit and pinot funk on the nose, dry and precise in the mouth with the mineral sapidity of the acid bringing up the rear. More savory than fruity it would like you to eat something with the pork fat while you drink it.
“International vines in interaction with native varieties and the Dr. med. Bürklin-Wolf quality thoughts make a wine for a casual yet sophisticated drinking pleasure. varieties Cuvée of Pinot Noir, Cabernet Franc and Merlot Biodynamics Since 2005 we cultivate our vineyards biodynamically. The vintage Almost a mediterranean year: The mild winter turned into a very warm march after a very humid January and February. With enough water, the sprouting took place already in the second half of March. Thus, the foundation was laid for an early beginning of reading. At the end of flowering and at the beginning of berry growth, however, a great dryness persisted, which persisted throughout the berry growth period. The very warm summer brought the first grapes to maturity already at the end of August, the main harvest began at the beginning of September and was already completed on 22 September, as early as never before. Due to the optimal grape ripeness we expect very storable wines. harvest Selective hand selection of healthy, fully ripe grapes in September 2017, followed by overnight Pinot Noir maceration and gentle pressing. Winemaking Fermentation in stainless steel tank, subsequent expansion 85% in stainless steel and 15% in double-barreled.
analysis Alcohol: 12.0% vol Residual sugar: 3.1 g / l Total acid"
#wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #rosé #roséallday #drbürklinwolf #pfalz #itallpfalzdown #rosérosérosé
BREAKING: Spring is spraying and not spranging because not enough bottles of rosé have been sacrificed to Persphone.
Tonight we try to satisfy the vengeful godess from 8-11pm by welcoming @andrewinereview and the rest of the team behind the 2018 Vinemount Ridge Pinot Noir “When Pigs Fly” Rosé from the Vieni Vineyard. Produced in collaboration with @rockwayvineyards these little piggies are ready to blast off with strawberries and cream followed by the good tart Ontario acid. This wine has been certified by @1wineaday as being #vincrusháble .
#wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #rosé #roséallday #rosérosérosé #whenpigsfly #goodthingsgrowinontario #ontariowine #wineontario #pinotnoir
2013 Vinho Espumante Rosé, “Pan” from @aphros
Sugar macerated strawberries hit the nose and front of the mouth making you think that this wine might be sweet, but then the acid and structure from the years on the lees kick in, and it’s all dry and savory and mineral sensations. Gets you ready to get your Fauns and Maenads together and dance to the half goat god’s flute.
“Producer: Vasco Croft
Casal do Paço Padreiro – Soc. Vitivinícola, Lda.
Oenologues: Pedro Bravo / José Carvalheira
Region: Vinho Verde DOC – Sub-Region of Lima
Variety: Vinhão 100%
Area: ± 20 ha
Production / HA: ± 4.000 litros / ha
Harvest Date: 10 September to 15 September
Alcohol: 12,00 % Vol
Residual sugar: 2,40 g / dm3
Total acidity: 6,00 g (Tartaric Acid) / dm3
Total sulfur dioxide: 87 mg/l
Vinification: Incomplete pressing / Decantation in inox vats / Fermentation between 14 to 16º C / Aging “sur lies” for 4 months / Filtration / 2nd fermentation in bottle – Dégorgement to 26 months. Classic Method.
Production 4.875 liters ≈ 6.500 bottles”
#wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #aphros #pan #vinhoverde #rosé #roséallday #rosérosérosé #sparklingrosé