The Holiday 6-Pack has already sold out, thanks to everyone who ordered! We do have some of the La Vigne di Alice Brut Tajad and the Celler Acustic Red blend available for purchase. We can also re-order any of these wines by the case, so please let us know if you are interested in special-ordering by emailing email@example.com.
The Winelandia 2013 Holiday Lineup
NV Le Vigne di Alice Tajad Brut
Winemakers: Pier Francesca Bonicelli & Cinzia Canzian
Bio: Cinzia and Pier are sisters-in-law who set out in 2004 to produce artisinal Prosecco that is all their own. They started Le Vigne di Alice, an homage to Cinzia’s grandmother Alice who worked in the family’s osteria. The winery is in the northern-most reaches of the Conegliano and Valdobiaddene hills with the Dolomites in their backyard. Their focus is sustainably farming and producing natural, top-notch Prosecco.
Blend: Verdisio, Glera & Boschera (proprietary field blend)
Aging: 45-60 days on the lees
Production Notes: Produced from sustainably farmed grapes using the Charmat method. This fun and rustic wine is produced as a field blend of three estate-grown indigenous Italian grape varietals – verdisio, glera and boschera. The chalky, rocky, lean soils lend a pure, mineral edge to this brut-dry sparkling wine. Perfect as an aperitif or with a cheese plate, this unusual Italian sparkler is sure to please wine geeks and novices alike.
Tasting Notes: Aromas of mineral and fruit; crisp and lean.
Food Pairings: Sushi, asparagus, nuts, prosciutto, Italian cheeses
2010 Suriol Cava Brut Nature
Winemakers: Assis & Eudad Suriol
Bio: Cellers de Can Suriol is a family estate devoted to making traditional and ecologically sustainable wines using as little intervention as possible. They have been growing grapes and making wine on the same property located in the Alt Penedés since the 15th century.
Region: Alt Penedés, Cava
Vineyard: Certified Organic, calcareous soil vineyards. 25 year old vines.
Blend: 40% Macabeo, 30% Xarlel-lo, 30% Parellada
Aging: 20 months on the lees
Production Notes: Fermented with indigenous yeasts in a vat, malolactic fermentation in concrete, secondary fermentation in the bottle. This vintage-dated Cava is quite unusual in it’s richness, body, complexity, and seductive character. We love the fine bubbles and beautiful golden color – it would be an excellent wine to pop open on New Year’s Eve to ring in the new year with friends and loved ones.
Tasting Notes: Aromas of honey, citrus, flowers, and anise. Medium bodied, mineral, and fruit-filled with a long finish.
Food Pairings: Jamón, seafood (fried, fresh, grilled), hard Spanish cheeses, tapas, tortilla española
NV François Pinon Vouvray Brut Non-Dose
Winemaker: François Pinon
Bio: François Pinon is a retired child psychologist, making some of the best wines in Vouvray since 1987. He aims to maintain typicity of the region in his wines.
Region: Vouvray (Loire Valley)
Vineyard: Certified Organic, estate-grown. Clay and silica soil on a base of tuffeau (limestone) and silex (flint). Average vine age is 25 years. Vineyards are plowed & hand-harvested, and chemical fertilizers and pesticides are never used.
Blend: 100% Chenin Blanc
Aging: 12 months sur lie
Production Notes: Only certified Organic estate fruit is used in the production of this wine, and the care taken in the vineyard really shines through. Aging occurs in a combination of stainless steel tanks and foudres (old, large-format oak casks) to maintain balance and freshness. Non-Dosé means there was no sugar added during disgorgement, so this wine is very dry. The finished wine is then sterile-filtered instead of heavily dosed with SO2 to provide stability.
Tasting Notes: Have you ever had a sparkling Vouvray? It’s like drinking real Champagne without the deep regret of emptying your bank account. Chenin Blanc lends itself to this Loire Valley specialty, producing a nuanced and delicious sparkling wine. Fresh, savory, bubbly, Chenin Blanc goodness. It’s our favorite sparkling wine from Vouvray.
Food Pairings: Oysters, shellfish, goat cheese, trout, brunch foods, salads.
2010 Celler Acústic Red Blend
Winemaker: Albert Jané
Bio: Albert Jané, a third-generation winemaker, believes the best wines are made with old winemaking techniques.
Region: Montsant (Catalunya)
Vineyard: The organically farmed vineyards (planted in 1932) are located at high elevations, between 1200′ & 2200′. The soil is composed of clay, rock and sand.
Blend: Samsó & Garnacha
Aging: 10-12 months in new & used French oak barrels
Production Notes: Hand-harvested grapes are fermented with indigenous yeasts. The wine is racked using gravity into the estate’s 200 year old underground tanks, then is aged in a combination of new and used French oak barrels for 10-12 months. The wine is unfined, unfiltered, and a true expression of Montsant terroir.
Tasting Notes: Ripe, layered black & red fruits, balanced acidity, supple tannins, and well-integrated oak make this wine perfect for drinking on it’s own or enjoying with food.
Food Pairings: Braised beef, stew, roasted game birds, charcuterie, mushroom dishes, or delicious all by itself.
2010 Réméjeanne ‘Les Arbousiers’ Côtes du Rhône
Winemaker: Rémy Klein
Bio: Originally established in 1960, Rémy took over the domain from his father in 1988. He constantly strives to improve upon the quality of his wines by trying new approaches, and expands the vineyards while planting fig and olive trees.
Region: Côtes du Rhône
Vineyard: Certified Organic vineyards rest at an elevation of 650′-900′ in sandstone and limestone soils. Vines are an average age of 25 years. The higher elevations and geographic location of the vineyard creates a much cooler climate than the surrounding areas.
Blend: 60% Grenache, 40% Syrah
Aging: 12 months in cement tanks
Production Notes: Grapes are hand-harvested, destemmed, and cold-soaked prior to fermentation. This red wine is from a cooler part of the Southern Rhone, which imparts a freshness and liveliness not usually found in wines from this region.
Tasting Notes: This wine has density, concentration, and structure which all interplay to produce a delicious, harmonious red wine. Notes of red fruit, tobacco, licorice, mint and spice.
Food Pairings: Roasted chicken, root vegetables, burgers, onion soup, pizza, sausage.
2011 Domaine Filliatreau ‘La Grand Vignolle’ Saumur-Champigny
Winemaker: Frédrik Filliatreau
Bio: A 4th generation winemaker, Frédrik continues to work with his family to produce wines from various vineyards in Saumur-Champigny.
Vineyard: La Grand Vignolle is a well-known vineyard which rests atop a tufa-stone outcrop that runs along the Loire river. The old vines are organically farmed and yields are kept low.
Blend: 100% Cabernet Franc
Aging: Stainless steel
Production Notes: The highly calcareous soil lends acidity and juiciness that is often lost in wines from this region. The wine is aged in tanks instead of oak, which adds additional freshness to the wine. The wines of Saumur-Champigny are some of our favorite old-world Cabernet Franc – a genetic parent of the Cabernet Sauvignon grape. While this wine is drinking well now, it would make a great gift for a person who is interested in aging wine.
Tasting Notes: Chisled red fruit, tobacco & licorice. Full-bodied and structured with herbal notes which are the hallmark of Cabernet Franc from the Loire Valley.
Food Pairings: Aged goat cheese, lamb, duck, vegetable dishes, steak with pepper, eggplant.