This is Jean Michel Morel’s first public appearance in the States. While virtually unknown in the US, among his contemporaries Jean Michel is considered a visionary. After working a number of vintages in Georgian monasteries with wine making monks Jean began producing some of his own wines by Georgian technique. Kabaj “Amfora” is a blend of indigenous varieties that spends an astonishing 10 months on the skins in buried 3000 liter clay Qveri (Amphora), imported from Georgia. One of the monks he worked with even visited Kabaj to bless them. Attendees will taste his extended skin macerated white wines made from Rebula, Tocai and Pinot Gris, classic expressions of Bordeaux varieties and his flagship wine of the estate “Amfora”
So little known and yet so much a part of the region for such a long time!! When one talks about PX, people normally start thinking of those excellent, heavy wines of a certain age which are so perfect with a sweet dessert, or with a cigar and the conversation at the end of the meal…
Made from Pedro Ximenez, traditionally known as a sherry grape, the Odysseus is the only still Pedro Ximenez made in Spain. Named in honor of the Greeks, who first brought the vines to Spain
The wine was made following our established “Ithaca” practices: a cold maceration (skin contact time) of about 18 hours, partly in wooden barrels and partly in stainless steel tanks according to the availability of space; very little handling; and much love and care.
The result is fruity to the nose and on the palate, original and different. At one moment, it seems dry, the next, sweet and cheerful; it is tenacious and strong, with a surprising though balanced acidity.
It goes with fish, above all, but also with desserts and fresh fruit—which makes it a very original Priorato wine.
This is totally dry, hint of apricot, tangerine, lemon and white flowers. Good minerality and fresh acidity. Only 150 cases made
Inspired by San Francisco’s two high holy days, Halloween and the Day of the Dead, we bring you three hellaciously good red wines from a hot and tiny patch of the Valle d’Aosta, the mountainous (and also tiny) Northwestern region of Italy.
Since at least the 13th century, not long before Dante wrote his Inferno, vineyards have produced wines in the Enfer d’Arvier, or “Hell of Arvier,” a steeply terraced natural amphitheatre where daytime temperatures make the place feel like an oven ready for roasting.
Despite the heat, Enfer d’Arvier wines are refreshingly low in alcohol (about 12%). They’re also velvety and full of peppery, berry-ripe flavor from an unusual blend of grapes. (Though the DOC covers only 5 hectares, or a little more than one-tenth of Golden Gate Park, it contains a devilishly eclectic range of Italian and French fruits.) The mix generally starts with about 85% Petit Rouge (an Italian native, despite its French name), with the remainder made up of unusual varietals like Vien de Nus and Mayolet, along with more common types like Dolcetto, Pinot Nero and Gamay. Three favorites:
1. L’ Enfer D’Arvier Vallee d’Aoste Rosso 2009 The importer calls this one a great “entry level” Enfier d’Arvier, made of a blend of grapes grown by the Arvier commune, with medium body and “racy” red fruit.
2. L’Enfer D’Arvier Mayolet Vin des Seigneurs 2008 This “wine of nobles” gives nod to the 11th century feudal lords of the small Valldostean village of Avise, who controlled access to the town’s crossroads, represented on the label by two green lines.