One Bottle Post: Cru Beaujolais – du Moulin-a-Vent

March 24, 2021 by evebushman

Been a long time since I’ve had a Gamay wine from Beaujolais, France. Not to be confused with Nouveau Beaujolais, its younger sister that is presented every November fresh from bottling, this particular Gamay had some aging (see the tech notes below). I knew it would be red fruit on the nose and palate – reminding me a little of a Pinot Noir – and I was interested to see how this one, from Moulin a Vent, turned out.

From the website Beaujolais.com we learn, among other things, “A natural cross between pinot noir and gouais blanc, the gamay noir à jus blanc variety makes it possible to produce wines with multifaceted fruitiness: from ‘cheerful fruitiness’ for Festive Beaujolais wines – and hence ‘Beaujolais Nouveau’ – to “complex fruitiness” for the Exceptional Beaujolais, and including “racy fruitiness” for the Expressive Beaujolais…”

The Tasting

The color was like a bright ripe cherry, inviting. On the nose I got quite of bit of red fruit, mostly strawberry and raspberry. There is also some white pepper, smoke, golden raisins and incense. The taste brought all those ripe red berries right up front, some spiciness with a lively palate. This would be our first wine of the night, a refreshing starter, and one my Pinot loving friends would also appreciate.

From the Technical Sheets

General info: approximately 13% alcohol, 100% Gamay grapes, approximately 33,000 bottles, bottled 12/5/2019. On the vines we learn that “These terroirs less exposed to the winds, below the historical moulin-à-vent, on its east slope. The maturation is scarcely stopped and the fruit is much better preserved.” 40 year old vines. Harvested by hand, 3 weeks cold pre-fermentation. Aged at least 15 months in 100% stainless steel, no oak aging.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

WENTE FAMILY ESTATES ANNOUNCES PROMOTIONS OF WINEMAKING TEAM

March 10, 2021 by evebushman

LIVERMORE VALLEY, CA – Wente Family Estates is pleased to announce the recent promotion of Elizabeth Kester to Head of Winemaking and Andy Lynch to Head of Quality. With a combined twenty-five years with Wente Family Estates, both Kester and Lynch are well-suited to take the organization to the next level in their new positions.

In the Head of Winemaking role, Kestler, currently overseeing all wine production activity, will extend her responsibilities to include more strategic alignment between viticulture, marketing and sales. In her new position she will bolster the already impressive Wente Family Estates collection of brands and guide the winemaking team into an exciting future.

Working with Wente Family Estates since 2010, Elizabeth’s many contributions have had a tremendous impact on the development of the core portfolio. Her efforts have resulted in over forty 90+ scores, the development of Wente’s phenolics program – which utilizes cutting edge technology and processes which promote innovation and excellence, and several new brands including Ravel & Stitch and Angels Ink. In speaking about her new promotion, Kester says, “I feel incredibly fortunate to work so closely with the Wente family and their remarkable estate vineyards in the Livermore Valley and Arroyo Seco AVAs. I look forward to taking on a new challenge and leadership role.”

As Head of Quality, Lynch will ensure all systems and resources address all aspects of quality, from the supply chain to the winemaking process, to the end consumer. Lynch will lead and drive continuous improvement with structured problem solving, lean methodologies, and industry best practices. Lynch will continue as winemaker for some of Wente Family Estate’s brands and wines.

Lynch joined Wente Family Estates in 2005 working in the lab and was promoted to Enologist and Winemaker in 2014. Since then, he has led the small-lot wine production for Wente Family Estates and collaborated with winemaking leadership on ideal strategies for fermentation, aging, and blending of the organization’s entire portfolio. “I am passionate about creating efficiencies and improving our craft year after year. I’m really excited about this new role because it will allow me to work with the team in a different capacity to achieve the long-term goals of the business while still allowing me to make wine,” said Lynch.

Kester works closely with COO and fifth-generation winegrower Karl Wente. Karl Wente guides the strategic goals and stylistic direction across Wente Vineyards and remains the lead winemaker of his family’s namesake brand. Remarking on the promotions, Wente stated, “We have a culture of promoting within our company, and we wanted to recognize the vital contributions of Elizabeth and Andy. They are grounded, centered, and incredibly talented.” Wente Family Estates is currently filling new winemaking roles. More information can be found at Linkedin.com/WenteFamilyEstates.

About Wente Family Estates
Founded in 1883, Wente Vineyards has been celebrated for its industry-wide contributions to innovation as the oldest continuously operated, family-owned winery in the country, now owned and managed by the fourth and fifth generations of the Wente family. The company portfolio includes Wente Vineyards, Murrieta’s Well, Hayes Ranch, Ravel & Stitch, entwine, Angels Ink, Unsullied, and Double Decker brands. The winery draws from certified sustainable estate vineyards in the Livermore Valley, San Francisco Bay, and Arroyo Seco, Monterey appellations to create an outstanding array of fine wines distributed in all 50 states and over 70 countries worldwide. In 2010, it joined the top 5% of California wineries that meet all three tiers within the Certified California Sustainable Winegrowing codes & designation. In 2011, Wente Family Estates was named American Winery of the Year by Wine Enthusiast. 2012 marked the 100th anniversary of the Wente family bringing Chardonnay cuttings to California from France. Today, the Wente clones of Chardonnay are the most widely planted in California.

Wente Family Estates is among the top 30 wineries in the United States from the standpoint of production and distribution. The winery has a brisk domestic business and a significant share of the export wine market, where the wines have enjoyed international acclaim for decades.
Located just east of San Francisco in the historic Livermore Valley, Wente Vineyards is recognized as one of California’s premier wine country destinations. In 2018, the winery took a leadership role in its longstanding mission to inspire employees and guests to make time for what really matters, as realized through Wente Vineyards’ best practices, outstanding wines, and wine country experiences. For more information, visit www.wentevineyards.com.

Perlises Pick What Wines We Are Drinking At Home – Part 2

February 6, 2021 by Michael Perlis

I’ve written about Stillman Brown and the wines he makes somewhere in Paso Robles often enough over the last several years that people might think I owe him something. All I really owe him is a thank you for his delicious wines as well as for his witty emails. Karen and I have really enjoyed all his wines, but since this series of articles is primarily about the “lighter” wines that we’ve been enjoying at home, I thought I’d share with you two of those that were released most recently. And rather than bore you with my descriptions, I figured I’d just turn you over to Swilly himself:

The deal goes down with Stillman in the La Quinta parking lot — photo by Mike Ortiz (Photo is from this website’s library, taken well before Covid.)

“2019 Chateau d’Abalone Vermentino. It’s light and it’s big, it’s crisp and it’s soft, and it smells like….Vermentino, not like table grapes, dirt, and Muscat de Middleman was added instead of the best possible yeast for the variety. Unusual vine canopy management and my little enological tricks – a ‘secret ingredient’? – make a difference, I think: it’s the equal of the 2015, which … oh well, how about a more recent brag? The new swill slayed all comers at a post-Christmas party I was semi-forced to attend, There were some pretty good palates there, but a few belonged to “snobbeliers” so I didn’t mention that the wine was still in bottle shock at that point. It might have been interpreted as winemaker egomania watered down to mere smugness…

2019 Colossus Viognier. There would have been more if not for Bambi & family, who munched away undisturbed for the extra weeks it took to ripen everything this year, but I did manage to get enough to partly fill a beautiful Caucasian 265 liter barrel – second use, as when new it had held the previous vintage only three months. Second is not second best for barrel fermented whites, sez me. I also had enough to partly fill a 55 gallon stainless drum. (Fill >80% and ferment —> yeast lava flow.) No sweetness, no cloying warm climate perfume, no “it’s cool climate Viognier, it’s supposed to be thin and weird'” Santa Barbara marketing spin. It’s 31 proof.”

Did you follow all that? Yeah, me neither.

From Karen: But the wines were great. These wines go with all our “lighter meals” – turkey, chicken, fish and also what we like to call our “snacks” nights – shrimp cocktails or even steak tartare. Add some fruit, cheese and crackers and we can have dinner on the table in 10 minutes. We know these wines complement whatever we are having for dinner.

The bad news is that I expect these wines are long gone. The good news is they were released about a year ago, so maybe we can expect something equally exciting sometime soon. But the only way that you will know is if you get on his email list, so contact him at swillyidle@gmail.com. You’ll have the opportunity to get some wonderful wines and also some entertaining emails.

Michael Perlis has been pursuing his passion for wine for more than 30 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also President of MCP Financial, which provides outsourced controller services. Michael can be contacted at michaelthezinfan@aol.com or mcpfinancial@aol.com.

Vintage Eve Circa 5/2018: A Trio of French Rosé Reviewed

December 15, 2020 by evebushman

I’m a sucker for Rosé wine, especially when the temperatures go up and the days are longer. It’s almost like an aperitif to have before dinner for us, on the front porch, as we watch our neighbors slowly filter by walking their dogs or walking themselves. So, this week, now that I’ve got you in a relaxed mood I hope, I give you three Rosé wines to virtual sample through me, and then go out and find for yourselves:

Château de Berne Inspiration 2017, $20

12.5% alcohol

70% Grenache Noir, 20% Cinsault, 10% Syrah

Color: Pale rose gold.

Aroma: fruit cocktail, peach, fresh sweet watermelon, pear, a cool stream running through a lush forest.

Flavor: Tingly (medium acid) hit me first, then fresh ripened apple, steely/concrete, much more fruit on the back palate and a finish of lemon-lime.

88 Eve pts.

From Tech Sheet: Château de Berne Inspiration a light, yet fragrant Grenache-dominant wine that will elevate any meal or happy hour with friends. The grapes are sourced from Château de Berne’s 330 acres of vineyards as well as trusted growers with whom the estate has long-term relationships. The warm Mediterranean climate, vineyard altitudes of 820-1,082 feet and limestone and clay soils produce grapes that are concentrated while still retaining fresh, juicy acidity. After harvest, the Grenache, Cinsault and Syrah grapes undergo cold soak maceration for 2 to 3 hours, to produce the pale pink color for which Provence is world-famous. Fermentation takes place in stainless steel tanks for 2 to 3 weeks before bottling.

Château de Berne Emotion 2017, $16

12.5% alcohol

50% Grenache Noir, 25% Cinsault, 25% Syrah

Cork: Synthetic cork that reminded me of a white marshmallow, this was a first for me.

Color: Very pale pink.

Aromas: Bright and aromatic fruit, citrus, lemon tart, cut pineapple, talcum powder.

Flavor: tart peach and pear, lemon, lime, sweet pineapple, mild to medium acidity.

88 Eve pts.

From Tech Sheet:

The grapes are sourced from Château de Berne’s 330 acres of vineyards as well as trusted growers with whom the estate has long-term relationships. The warm Mediterranean climate, vineyard altitudes of 820-1,082 feet and limestone and clay soils produce grapes that are concentrated while still retaining fresh, juicy acidity. After harvest, the Grenache Noir, Cinsault and Syrah grapes undergo cold soak maceration for 2 to 3 hours, to produce the pale pink color for which Provence is world-famous. Fermentation takes place in stainless steel tanks for 2 to 3 weeks before bottling.

Ultimate Provence Urban Provence 2017, $23

12.5% alcohol

45% Grenache Noir, 35% Cinsault, 15% Syrah, 5% Rolle

Color: rose gold, Swarovski crystal.

Aroma: peach, pink grapefruit, sweet ripe raspberry, plum, hard candy, cream, talcum powder, wet stream pebbles.

Flavor: fruit forward, strawberries and cream, but of tropical fruit, medium acid, mildly sweet finish.

90 Eve pts.

From Tech Sheet: Urban Provence is a dry rosé combining Grenache, Cinsault, Syrah and Rolle into a refreshing dry wine with bright red fruits balanced by spice. The grapes are harvested from Ultimate Provence’s 100-acre estate near the village of La Garde-Freinet, where the sandstone soils produce concentrated, aromatic fruit. After harvest, the grapes undergo cold soak maceration for 2 to 3 hours, to produce the pale pink color for which Provence is world-famous. Fermentation takes place in stainless steel tanks for 2 to 3 weeks before bottling. The gorgeously etched bottle is reflective of the product inside: beauty, craftsmanship, quality and originality.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Prosecco DOC Rosé Officially Approved To Begin Exporting Worldwide: The Much Anticipated Sparkling Wine To Arrive In The United States Imminently

December 6, 2020 by evebushman

NEW YORK (PRWEB) – The Consorzio Tutela Prosecco DOC announces that the Official Journal of the European Union C 362 October 28th, 2020 hearings for the approval of the Prosecco DOC Rosé have successfully concluded. This declaration confirms it is now possible for Prosecco DOC producers to export Prosecco DOC Rosé in foreign markets, including the United States, beginning immediately.

Approximately 20 million bottles of the 2019 Prosecco DOC Rosé were produced, with 15-20% distributed in Italy. The balance has begun export to leading foreign markets, such as the United States, Canada, United Kingdom, East Asia, France, and the Nordic countries. There are between 40 and 50 million bottles of the 2020 vintage of Prosecco DOC Rosé in production and set to be released in January of 2021.

Prosecco Doc Rosé has been long awaited by the world’s leading wine markets. As a result of the anticipation and excitement surrounding the official release, a substantial amount of 2020 vintage has been sold “en primeur” (before the production of the wine was complete). Production regulations require secondary fermentation for at least 60 days before Prosecco DOC Rosé can be made available to consumers.

“Of the 486 million bottles of Prosecco DOC that are produced annually, approximately 80% are exported. Thanks to European recognition of Prosecco Rosé, we estimate that Prosecco DOC sales will be stimulated even more in the last quarter of 2020,” comments Stefano Zanette, Prosecco Consortium President. “I congratulate those producers who were ready to seize this opportunity, planning early so as not to be caught unprepared.”

In order to label Prosecco DOC as Rosé, producers will have to follow specific rules:

Grape varieties: Glera and 10%-15% Pinot Nero
Yields: 18 tons/hectare for Glera and 13.5 tons/hectare for Pinot Nero
Second fermentation – Martinotti/Charmat Method: minimum of 60 days; therefore, only the sparkling version is permitted. Still and Frizzante versions of the Rosé won’t be allowed
Sales authorized from the 1st of January after the harvest
Color: intense pink, bright, with a persistent foam
Residual sugar: from Brut Nature to Extra Dry, no sweet version of the Rosé will be allowed
“Millesimato” stated on the label along with the vintage (minimum of 85% of the grapes from the vintage year)

Luca Giavi, Director of the Prosecco DOC Consortium adds, “As a Consortium representing the entire Prosecco DOC production system, we thank the regions of Veneto and Friuli Venezia Giulia; the Ministry of Agricultural, Food and Forestry Policies; the General Directorate for Agriculture of the European Commission; and the MEPs (especially Paolo De Castro), who are all committed to helping people understand the great opportunity that comes with the Prosecco Rosé approval. This approval is especially critical now because of what Italy, Europe, and the whole world are experiencing.”

With the achievement of this milestone, the Prosecco DOC Consortium is already looking towards future growth. In the coming weeks, tests aimed to define the types of wine for extended secondary fermentation will occur for producers in the Trieste area. This opportunity further demonstrates the unlimited potential of the Prosecco region. The territory boasts 11,460 winegrowers, 1,192 wineries and 347 sparkling wine houses, all of whom are part of the complex system behind the success of the Prosecco Denomination of Origin (DOC), which has become a great flagship of the Italian ‘Genio’ (‘genius’) around the world.

Sampling Single Estate El Sativo Tequila Blanco

November 20, 2020 by evebushman

I have two go-to Tequilas: Cazadores and Asombroso, the former was a gift from my daughter’s fiancé and the latter was one I reviewed that I have since purchased for my liquor cabinet. I’m not much of a tequila-cocktail lover and prefer to sip alone or on ice, and was happy to receive another tequila for review that I could add into my “sipper” category of spirits.

After reading the press release for El Sativo below, I was intrigued by several points it made including the idea that the “terpenes, found in the agave, have a myriad of health benefits, including mood-lifting and energy-boosting attributes”, that they give back to ocean conservancy and are a triple time double gold medal winner. Definitely made me ready to sample.

Tasting Notes

Notes of vanilla bean, heavy sweet cream and toasted popcorn kernel – with no burn whatsoever – on the nose. The taste was smooth yet peppery – so interesting – and flavors reminiscent of buttered popcorn, and that same cream, ending with a spicy finish. Really liked having it both smooth and spicy! Then tried it with a little bit of squeezed lemon and it was like a lo-cal Margarita. This is not a Tequila to shoot! Not so sure about added energy, may have to do further study = drink more!

News Release

EL SATIVO, THE FIRST TEQUILA TO INNOVATE A “ONE OF A KIND” COMPOUND FOCUSED DISTILLATION, MAINTAINING THE BENEFICIAL ELEMENTS IN THE AGAVE

100% Blue Agave – Single Estate – 100% USDA Organic – 100% NON-GMO – Certified OK Kosher

El Sativo, the 2020 Tequila of the Year at the San Francisco World Spirits Competition, launched this summer. Bottles will be available for purchase at Whole Foods and Total Wine in California, Nevada, New Mexico, and Illinois along with retail stores throughout Texas, more states will be added shortly. El Sativo will debut their offerings with the award-winning Tequila Blanco, with plans to offer a reposado and anejo in 2021. Tequila Blanco will retail between $39.99 – $45.99 for a 750ml.

El Sativo’s co-creators and fourth-generation family of distillers use an innovative distillation process that captures and accentuates the agave plant’s own natural benefits. “These terpenes, found in the agave, have a myriad of health benefits, including mood-lifting and energy-boosting attributes, which is why we transformed our distillation process in order to help maintain their properties,” states co-founder Dr. Robert Summers.

The El Sativo team is committed to improving the environment, helping to build awareness, and pushing to find remedies to help preserve the precious resources of our planet. Translated from Spanish, El Sativo means “Sown in Seeds,” as anything planted, nurtured, and grown is life. Every bottle sold gives back to ocean conservancy. The bottle is made of 100% recycled smart non-combustible glass and has an organic soluble label that is pesticide free.

El Sativo Tequila is certified USDA organic, 100% Non–GMO, Kosher and Eco-friendly.

THE PROCESS

“Our distillery is located in the lowlands of Amatitán, Jalisco; we’re single estate, our agaves are planted, nurtured, and harvested solely in our fields and never sourced. It was important for us to be completely organic, so our cultivation is carried out without pesticides or fungicides, and we only use organic fertilizers. The organic certification process is far more complex and time consuming than the process for common tequila.” says co-founder and singer-songwriter Jaime Whitton.

Using small batch stone ovens, the blue agaves are slowly steamed for 24-48 hours, using no diffusers nor autoclaves. The process pays homage to the art of tequila making by using the traditional technique. Fermenting with its own natural yeast, the team uses reverse osmosis water filtered through 135 feet of volcanic rock for a pure filtration process.

40% ABV, 750ml, NOM 1480

TASTING NOTES: EL SATIVO TEQUILA BLANCO

Bouquet: Opulent bright citrus with sweet agave
Palate: Lift of white pepper and sweet agave with a waterfall of stone fruit savoring on the taste buds Finish: Long, seductive rollercoaster finish.

ABOUT EL SATIVO

Originated by a spirited family with over 25 years in the tequila industry. El Sativo is an innovative tequila that lifts the spirits and stands apart from the crowd. Our sweet agave dances in waterfalls of stone fruit soaking in memorable days and fun-filled nights. El Sativo sets itself apart by utilizing a special distillation method that naturally highlights the agave plant’s precious resources known to have mood lifting and energy boosting attributes that exemplify #SoSativo. A Single Estate masterpiece and the winner of 3 double gold awards, including 2020 Tequila of the Year (San Francisco World Spirits Competition).

El Sativo Tequila is Certified USDA Organic, Non-GMO, OK Kosher and each bottle is 100% smart combustible recycled glass with organic soluble labels. Every bottle sold gives back to ocean conservancy. Truly “A Better Tequila for a Better World.”

…

Website: http://www.elsativo.com/
Instagram: @elsativotequila

Recognition for Madera Wine Trail Vintners

August 12, 2020 by evebushman

MADERA, CA (JULY 7, 2020) – The results are in from the distinguished Sunset International Wine Competition which took place in June.

Several Madera County wineries received high recognition. Ficklin Vineyards received double gold, 95 points, for both their Aged 10 Years Tawny Port and the Old Vine Tinta Port.

Westbrook Wine Farm’s 2015 Fait Accompli, a co-fermented field blend of 6 grape varieties, earned gold and 91 points.

The Sunset International Wine Competition also awarded San Joaquin Winery silver for their 2018 Moody Press Cellars Cabernet Sauvignon, 2018 Paul Lorry Merlot, 2018 Toschi Vineyards Pinot Noir and 2019 Moody Press Cellars Sauvignon Blanc.

This year’s Sunset International Wine Competition saw a 10% increase in entries over last year, despite the pandemic, and was held in Santa Rosa the week of June 22. A record 12 judging panels were needed to accommodate the volume of entries, along with physical distancing requirements. Judging panels were comprised of 36 industry experts, including journalists, buyers and winemakers, who judged wines from all over the world.

A complete list of medal winners from the Sunset International Wine Competition from the Madera and Fresno area can be viewed here.

In the Monterey Wine Festival Judging, Fäsi Estate Winery’s Central Coast label Buoyant earned gold for their 2018 Pinot Noir and Fäsi Estate Winery’s Rose Bianca and Rose Syrah received bronze.

For more information about the awards and wineries contact the Madera Vintners Association at 559-975-6083 or wendy@maderavintners.com or visit www.MaderaWineTrail.com.

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About Visit Yosemite | Madera County

Formed in 1985, Visit Yosemite | Madera County’s mission is to draw the millions of visitors of Yosemite National Park to the many businesses and attractions in its gateway. Inviting visitors to take a journey from the Fossil Discovery Center to the Madera Wine Trail and onward into the High Sierra. Along the way, discover incredible dining, talented tradespersons, four-seasons of water sports at Bass Lake, the Yosemite Mountain Sugar Pine Railroad and mighty adventures right up to the massive Giant Sequoia trees. Madera County is the gateway to so much more.

21st Amendment Brewery Announces New Craft Hard Seltzer Brand: SOMA Hard Seltzer

August 9, 2020 by evebushman

San Francisco, Calif. — 21st Amendment Brewery pays homage to the South of Market (SoMA) neighborhood they’ve called home for 20 years with a new hard seltzer brand: SOMA Hard Seltzer (100 calories, 2g carbs, 0g sugar). Founded in 2000, 21st Amendment’s brewpub is among the pillars of the Northern California craft beer scene located in SoMA, the new heart of the city. SOMA Hard Seltzer‘s 6-Pack design commemorates the originality of the neighborhood from its stencil artwork and murals by local artists to downtown’s angular landscape to the revitalization of the area with new live/work spaces and restaurants. The perfect mix of grit, renewal, and natural beauty, SoMA reflects a modern renaissance happening in metropolitan enclaves across the country such as Brooklyn, LoDo in Denver, and others. SOMA Hard Seltzer celebrates home, no matter where you might dwell.

Masterminds of beloved fruit beers (i.e. Hell or High Watermelon), 21st Amendment’s SOMA Hard Seltzer carries on their infatuation with watermelon for a clean, crisp all-natural seltzer that also comes in enticing flavors such as Guava & Passion Fruit, Mango, and Black Cherry. 21st Amendment’s craft hard seltzer line is executed with the same level of innovation as their acclaimed beer portfolio.

“SOMA Hard Seltzer is brewed with our craft roots in mind. We spent six months working to get the flavors and taste just right. Unlike other hard seltzers, 21st Amendment’s is made using a natural fermentation process giving it a cleaner flavor. SOMA Hard Seltzer is NOT made with grain neutral spirits, and then diluted with water. Many hard seltzers made that way have a metallic and artificial taste. SOMA Hard Seltzer is brewed with Virginia Dare natural flavors, a 90-year-old New York company making wonderful products for the beverage industry,” says Shaun O’Sullivan, Co-Founder and Brewmaster.

Nico Freccia (Co-Founder/CEO, 21st Amendment Brewery) adds, “SOMA Hard Seltzer is wonderful for the active on-the-go individual who is looking for a craft ‘better-for-you’ beverage. It does not fill you up with its 100 calories and 2 grams of carbs with zero sugar.”

Hot summer days are upon us, and whether you’re enjoying your time inside or venturing outdoors, SOMA Hard Seltzer brings a taste of home wherever you roam.

SOMA Hard Seltzer is available now in all 30 states where 21st Amendment distributes. For more information and to find some using our beer finder, please visit www.21st-Amendment.com.

For more information, please visit:
www.21st-amendment.com
@21stAmendment

Pulchella Releases 2019 Rogue Rose Tonight!

July 10, 2020 by evebushman

Locals! Tonight is the night to get your hands on Pulchella’s new Rose before it’s sold out! Details from the winemakers:

With a beautiful color of deep rose gold, the nose offers lovely fruit aromas of just ripe strawberry, nectarine skin, effervescent watermelon water, and a touch of citrus zest before notes of hibiscus, orange blossoms, rose petals, and the slightest touch of white pepper on the back end. On the palate entry, right off the bat you get a lovely viscous mouthfeel which quickly widens to an expansive fruit forward mid palate of rich cherry, Gaviota strawberry, white peach flesh, and the return of lovely watermelon character before acid carries you away to a finish of minerality and lingering red fruit. A truly delicious rosé and a perfect pairing for a hot summer day!

$35 bottle, 20% off for club members.

http://pulchellawinery.orderport.net/wines/current-releases

Visit the Tasting Room at 24261 Main Street, Downtown Newhall from 4 to 7 PM Friday, July 10 or 1 to 4 pm Saturday, July 11 to purchase your bottle. (These will also be the tentative hours from now on, until winery tasting rooms can re-open in LA County safely.)

Technical Notes:

Varietal: 52% Syrah, 46% Grenache, 2% Viognier

Vineyard: Briarwood

AVA: Templeton Gap District, Paso Robles

Harvest Date: October 11^th, 2019

Fermentation: All 3 varietals crushed together, 24-hour cold soak, then lightly pressed into stainless steel for a low and slow fermentation. No malolactic fermentation.

Aging: 7 months – 100% stainless steel

Production: 50 cases

ABV: 15.1%

Cellar Time: Drink now! We would normally say drink this wine very cold, however, the flavors and aromas become more open for interpretation after the temperature creeps up slightly. Drink this wine at your personal preferred rosé temperature.

Vintage Variation: Let’s talk about the obvious: where’s the Tannat? We had some minor Tannat issues at Bella Collina during the 2019 vintage, and we simply didn’t get enough fruit to support making a rosé on top of our red program. This is the first time since 2016 that our rosé hasn’t been made with 100% Tannat. And you know what… that’s okay, because the 2019 is a damn good wine! For 2019, we decided to make a Highs and Lows inspired rosé of Syrah and Grenache. And for good measure we through in a little Viognier to the co-fermentation. All in all, the 2019 is a very comparable wine to our Tannat rosés, but with a little added richness in the fruit department. The color is also a touch different, leaning more to rose gold hue than fire engine red hue. This vintage definitely falls outside the lines of traditional rosés and that’s exactly what we look to do: push the boundaries! No rules!

Why Every Quarantine-R Should Own a Bottle of Mezcal, By Gaston Martinez Founder of IZO Mezcal

May 13, 2020 by evebushman

Mezcal, named the ‘worlds’ most artisanal spirit by Maxim

“In my family and culture, Mezcal was always a symbol of celebration and the pure enjoyment of life,” owner or IZO Mezcal, Gaston Martinez. “Today, I am proud to share the clean, smooth flavor of this naturally-smoked agave – part of the long-standing heritage of my beloved hometown – with the world.”

Every sip tells a story, Tasting History

Each sip of Mezcal is a joyful celebration of both old and new: the centuries of local tradition behind it and the establishment of an environmentally-focused and community-centered legacy. Every batch of wild agave is hand-harvested from Durango ranches, slow-roasted in volcanic ovens, then fermented and distilled onsite for a locally-crafted product from start to finish. To ensure a lasting heritage and renewable resource for future generations, the IZO distillery relies on a solar-paneled water treatment system and a bee colony to help propagate the plants, tended for a full decade before reaching maturity.

Perfectly Balanced

Production process is meticulously controlled “from ground to glass,” ensuring a perfectly-balanced, passionately produced spirit that serves as a delicious sipping liquor or cocktail base. Discover the rich history behind the full-bodied IZO Agave Spirits collection, along with refreshing cocktail recipes, at www.IZOMezcal.com.

Health Benefits of Sipping Mezcal

Stimulating appetite
Promoting better digestion
Regulating blood sugar
Lowering cholesterol level
Gluten free
According to Organic Facts

Every step of the IZO Mezcal production process is meticulously controlled “from ground to glass,” ensuring a perfectly-balanced, passionately produced spirit that serves as a delicious sipping liquor or cocktail base. Discover the rich history behind the full-bodied IZO Agave Spirits collection at www.IZOMezcal.com.

IZO Mezcal offers:

Made from 100% hand-harvested, slow-roasted agave, every sip of IZO Mezcal Joven speaks to centuries of Mexican tradition
Produced sustainably right in the heart of rural Durango, according to centuries of tradition
Each sip of IZO Mezcal Joven is a joyful celebration of both old and new: the centuries of local tradition behind it and the establishment of an environmentally-focused and community-centered legacy
Every batch of wild agave is hand-harvested from Durango ranches, slow-roasted in volcanic ovens, then fermented and distilled onsite for a locally-crafted product from start to finish.
IZO pays respect to its point of origin, from the locally-sourced Onyx cap featured atop the bottle, to the elegant, minimalist design that allows the artisanal spirit within to shine. The entire production process from ground to glass is meticulously controlled to ensure a perfectly-balanced, slightly smoky Mezcal Joven, delicious alone or in cocktails

Toast every moment with the smooth, all-natural flavor of IZO Mezcal Joven, available at select Costco stores, liquor stores and online at IZOMezcal.com along with refreshing cocktail recipes.