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Wines of the Week

Each week, we select a few wines from our shop for a 10% discount and some spotlight as to why we think they're so great!

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2022 Remi Larroque 'Gaillacoise' Petillant Naturel, Southwest France - Produced in what is known as Petillant Naturel or Methode Ancestrale, the wine is bottled early, before the must is completely formed.  The natural sugars in the grapes and the yeast are thus locked into the bottle where fermentation continues.  The CO2 produced during this natural fermentation gives the wine its sparkle.  The Mauzac grape is a late ripening and slow fermenting varietal that is found in Gaillac and Limoux, in the southwest of France and is most often used in sparkling wine.  Gaillac is among the earliest areas in France for winegrowing, dating back to ancient Gaul.  Nathalie and Remi Larroque have a very old winery here which has been in Nathalie's family since 1540, and produce a total of 90,000 bottles per year, 3,000 of which are Gaillacoise, all produced and farmed sustainably.  The Gaillacoise is crisp and lively with a gentle fizz and aromas of apples and pears, highlighted by notes of honey and wildflowers, finishing fresh and light on its feet.  It pairs well with sushi and raw bar, soft cheeses, and light white fish.

2020 Cote de Brouilly, Domaine du Pere Jean, Beaujolais, France - Cote de Brouilly is one of the 10 cru appellations in the Beaujolais region.  It covers the slopes of the dormant Mont Brouilly volcano in central Beaujolais, surrounded by the vineyards of the much larger Brouilly appellation.  The terroir of Cote de Brouilly is marked by the presence of diorite, a mottled blue stone that is the result of the ancient volcanic activity, along with some clay and pink granite.  Julien Matray is the 4th generation to farm his 12 hectares on the eastern slopes of the Cote de Brouilly, sourcing from 60 year old Gamay vines in the lieux-dits of Les Gilets, La Glaciere, and Berthaudieres.  The wine shows aromas of ripe berry fruit, plums and cherries mingled with hints of raw cocoa and spices, with a medium to full-bodied palate that is layered and concentrated with powdery tannins and lively acidity, finishing with notes of cassis, blueberry and violets.  It pairs well with steak tartare, beef carpaccio, rack of veal, roasted vegetables, Korean style ribs, and Gorgonzola cheese.

2021 Nizza, Oddero, Piedmont, Italy - Nizza (formerly Barbera d'Asti Superiore Nizza) is an appellation in Piedmont, created in 2014, designating the pinnacle expression of the Barbera grape.  It covers a relatively large and hilly area immediately south of the Asti town, and around the town of Nizza Monferrato, totalling around 244 hectare of vineyards.  Most of the vineyards face from southeast to west for maximum sun and the soils are from uplifted ancient seabed, characterized by sandy-clay marls and stratified sandstones.  Oddero has a rich and prominent history in the Langhe with highly regarded  wines from Barolo and Barbaresco, many sourced from unique parcels within the crus.  The family began to vinify grapes in the township of La Morra between the 18th and 19th centuries with records of Oddero Barolo being exported  to the Americas near the end of the 19th century, and is currently headed by Giacomo Oddero.  The total area of Oddero vineyard property is about 35 hectares, of which 16.5 are cultivated with Nebbiolo.  Today, all of their Nebbiolo, Barbera, and Dolcetto vineyards are certified organic.  The Nizza is sourced from 30 to 60 year old vines, fermented in stainless steel vats, and aged in large oak casks for 16 months, resulting in a deep ruby color, with a bouquet of red fruit, bitter chocolate, and coffee, and hints of spice and wildflower emerging, followed by a tight and robust mouthfeel and round finish with waves of red cherries and mountain flowers on the finish.  A great accompaniment to Bolognese, game, stews and hard cheeses.

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