We are closed today, Sunday October 13th, and tomorrow, Monday October 14th, for Thanksgiving. Have a happy holiday.
2017 Muscadet Sèvre & Maine “Briords - Cuvée Vieilles Vignes” from Domaine de la Pépière
Freshly harvested ground seashells with a light honey dressing for the nose. Tertiary richness starting starting to creep into the crisp clean and minerally in the mouth. At the back the acid brings the salty mist of the sea. After spending ~ a year in the basement it’s on BTG until it disappears into the depths of the basement hoard again.
-for ever still a messenger a passenger, a tarrier,
a roving as a feather does,
a weather-driven mariner- .
Clos des Briords is located on the hillsides of the river Maine. Only 3 hectares of old vines (over 60 years old) are selected for this cuvee.
The subsoil is granitic (granite of Chêtau-Thébaud). There is a filtering soil with ideal proportions of sand and clay.
WINE MAKING PROCESS
Grapes are harvested manually then carried to the wine cellar with much care. The pneumatic press is filled by gravity, the grapes are not crushed. Fermentation naturally takes place in an underground vat, without any yeast and sugar addition, at a temperature of 19°C for about one month. This cuvee is left for 7 months on its lees without any racking.”
#wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #muscadet #muscadetsèvreetmaine #melondebourgogne #pépière #pépièreparty #dancethefunkychicken
2016 Douro, “Boina” from @portugalboutiquewinery
Dark ripe fruit with violet floral inflections on the nose. Still has the fruit in the mouth but with savoury character creeping in at the sides and some decent grape tannin grip at the back. The good acid makes it drink lighter than the nose suggests and while from a warm place it isn’t viscous. Shows some reduction on opening so a little decant or vigorous glass swirling will make the fruit pop in the mouth more. On BTG “Vineyards
Grapes came from 3 different plots, all of them more than 60 years old. The first one is located in the North of Douro Superior in a transition zone between schist and granite at 600m of altitude, facing the North. The other 2 plots are located in Cima Corgo, on schist soils, at 300m of altitude with a South/West exposure.
Vinification and Aging
Grapes were carefully selected in the vineyards and harvested by hand. They were partially destemmed (80%) and crushed, followed by 2 days of cold-soaking. Fermented with indigenous yeast in Granitic Lagares and foot-trodden for 4 hours, with very gentle pump-over´s after that to prevent too much extraction. Stage for 14 months in stainless steel vats (95%) and in used French Oak Barrels (5%). Analysis
Total Acidity: 5.1 (g/L)
The Winery: Portugal Boutique Winery
Alcoholic Level: 13,5%
Grape Varieties: Field blend of several native grapes from old vines such as Touriga Nacional, Touriga Franca, Tinta Barroca, Tinto Cão, Tinta Amarela, Tinta Carvalha, Tinta Francisca and Sousão (aka Vinhão)” #wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #douro #portugal #portugesewine #touriganacional #tourigafranca #tintabarroca #tintacão #tintaamarela #tintacarvalha #tintafrancisca #sousão #ovinhoqueficanacabeça #portugalboutiquewinery #theeyeshaveit #boina
Wild mushroom conserva! On a tostada! With grilled halloumi! Also Catalan-style allioli! ✔️ ✔️✔️
2017 California, “White Light” from Folk Machine aka @hobowinecompany
If you get lost, cold and wet out there during Nuit Blanche tonight you can always walk toward the White Light
The unconventional blend gives some interesting fruit with a honey crisp apple vibe. The big Californian aromatics makes way in the mouth for a lighter than expected mouthfeel and, while it isn’t an acid bomb, it does finish cleanly like a sapid early fall sunbeam. On by the glass to guide your way. ~California, preaching on the burning shore
California, I'll be knocking on the golden door
Like an angel, standing in a shaft of light
Rising up to paradise, I know I'm gonna shine.~ J. Barlow / R. Weir “The 3rd vintage of White Light continues to be fun, easy drinking, summery, and affordable. Our goals have stayed the same - bottle something fresh with acid and some mineral and retain that sort of salty, briny character that the Tocai Friulano has. This is pretty much whatyou willfind in the bottle with some nice aromatic characters too.
The 2017 is 30% Tocai Friulano from Mendocino, 40% Riesling from Arroyo Seco, 11% Verdelho from Suisun Valley, 11% Sauvignon Blanc from Potter Valley, and 8% Muscat from Suisun Valley. Everything was picked atthe beginning of the season with brix numbers ranging from 19˚ to 21˚. The final wine is 11.9% alcohol. Each variety was fermented individually in stainless steeltanks without commercial yeast and kept at a cool fermentation temperature. When the fermentation was complete, we filtered the wine and left it in stainless steel until it was bottled in January of 2018.
White Light was inspired by a trip to the vortexes of Sedona, Arizona, but maybe a little Velvet Underground or Wilco too. I’m not that much into New Age thinking, but tell me something will feel good and I’m a believer.
Certainly ready and fun to drink now, butmay gain some complexity with time. KL”
#wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #california #likeanestimatedprophet #tocaifriulano #riesling #verdelho #sauvignonblanc #muscat
2018 Beaujolais-Villages ~ Jean-Claude Lapalu.
Red berries, blood and iron with maybe a touch of barnyard (aka brettanomyces affected flavours) on the nose. Bright and clean in the mouth and, while a little more extracted than some, by no means anything but light and happy fun times. On BTG for now “Vintage: 2018
Appellation: Beaujolais Villages
Vineyard: From one of the most precocious Bojo Villages sectors, which is among the first to be harvested in the region. Vines are 45+ years old and are densely planted so challenging to work.
Orientation: Exposition varies
Soil: Sandy, shallow topsoil on granite
Viticulture: Ecocertified (organic), in biodynamic conversion
Vinification: Grapes are chilled for 1 day, then into tank for carbonic maceration/fermentation for 12-14 days with indigenous yeasts.
Aging: Aged 5-6 months in tank, no fining, and no filtration (except the last 10% of the tank). 10-15 mg SO2 at bottling
Production: 1,000 cases annually
Notes: A top-tier old vine Beaujolais-Villages from a densely planted, early ripening sector. This super value is supple, succulent and very pretty.” #wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #beaujolais #beaujolaisvillages #gamay #lapalu #glouglou #gamayzing #gamaytheforcebewithyou #gogamaygo