BTG Flashcards
(22 cards)
1
Q
Annas Prosecco NV
Valdobiadene, Veneto, Italy (province of Treviso)
A
La Civetta
- “Annas” means pineapple in Italian
- sourced from sustainable vineyards
- brut to be more versatile for food
- Prosecco DOC 89,000 acres, CV 21,500 acres, Cartizze 267 acres
2
Q
Channing Daughters Pet Nat Rose
South Fork, Long Island, NY
A
- winemaker/partner is Christopher Tracy, brother-in-law to Michael Anthony
— hailing from San Francisco Bay where he got a BA in preforming arts before moving to NYC to pursue theatre, after years of writing undercover restaurant reviews he attended the French Culinary Institute of Manhattan and went on to work as a chef, WSET Diploma, CWE
— he was a member of the Channing Daughters Wine Club until 2001 when he began developing new cuvées for them - 92% merlot, 8% lagrein
- 3-4 bars, Champagne is 6
- hand-harvested, whole cluster, ambient ferment in ss, coarsely filtered into bottle, capped with CO2
- method ancestral
3
Q
One Woman Gruner Veltliner
North Fork, Long Island 2022
A
- Claudia Purita
- she grew up on her family’s farm in Calabria, Italy assisting with the vegetables, winegrapes, and farm animals
- she moved to Long Island and worked in restaurants until starting this brand
- she does nearly all the work alone
- member of Long Island Sustainable Winegrowers Association, free of herbicides and pesticides
- vines planted in 2008
4
Q
La Staffa Verdicchio 2023
Castelli di Jesi Classico Superiore, Le Marche, Italy
A
- Riccardo Baldi took over his dads old organic vineyards, used for family wine, in 1994
- he introduced biodynamics, native yeast, concrete tanks, and separate vineyard bottlings (most notably Selva di Sotto)
- the land under his vineyards was flipped in a geological shift, making the land much older and with a higher percentage of calcium carbonate
- the village of Staffolo is known as “the balcony” of Esino, of which Ricardo’s vineyards are the highest (1,300 ft)
5
Q
Elk Cove Pinot Blanc 2023
Willamette Valley
A
- founded in 1974 by Pat and Joe Campbell, they moved here a year prior with daughter Eartha when it was nothing but hilly terrain and shallow soil
- Joe worked nights in the ER while Pat managed the business
- there was fewer than 10 wineries in Oregon, now there is over 1000
- son and winemaker Adam Campbell officially joined in 1995 but grew up helping out, he now manages there 380 planted acres
- 2,939 cases produced
- 9 to 29 y/o vines
- whole cluster pressed and cold fermented in small ss tanks
- hand harvested from Five Mountain and Mount Richmond Vineyards
6
Q
Domaine Dominique & Janine Crochet 2022
Sancerre, Loire Valley, France
A
- founded by the Crochette Family in 1992
- 13.5 hectares farmed organically, south exposure
- hand-harvested, pneumatic press, blocks MLF, 6-9 months on lees w battonage weekly for 2 months
- young to 30 y/o vines blended from 50% Bue (pebbly limestone) and 2 smaller plots in 30% Sury-en-Vaux (clay limestone) and 20% Bannon (flint)
7
Q
Antonella Corda Vermentino
Sardinia, Italy
A
- founded in 2010 when Antonella Corda inherited the family’s, 4 generation, wine-making tradition
- lady founder and winemaker (!)
- sustainable cultivation integrating organic
- graduated in Agricultural Sciences and Technology at the University of Sassari
- then she specialised in vine-wine system management in the Trentino Alto Adige with a master qualification from the Edmund Mach foundation
- hand harvested
- vinified in stainless steel with ambient yeasts
- fragrant with intense flavors of orange, grapefruit, lemon blossom, sage, and capers (Italian citrus bomb with salty herbal notes)
8
Q
Maitre de Chai ‘Wheeler Vineyard’ Chardonnay 2023
San Benito, California
A
- translates to ‘keeper of the cellar’
- established in 2012 by Marty Winters (worked BOH through college, 2011 shifted to sommelier, 2016 worked harvest at kongsgaard then opened Ashes and Diamonds as Estate Director in 2017, full time since) and Alex Pitts (in restaurants since 16, chef at The French Laundry, left in 2012 to intern at the Scholium Project, assistant winemaker alongside Abe)
- they source grapes from unique and distinct single vineyards ‘impeccably’ farmed
- “old vine Chardonnay from the Wild West”
- planted in 1977 on AXR1 rootstock on a gravelly alluvial terrace a stones throw from the town of Tres Pinos in Sen Benito AVA
- Wente Clone Chardonnay
- native yeast
9
Q
Julien Guillot “Vignes du Maynes”
Macon Cruzille, Burgundy, France
A
- a natural, terroir-driven Chardonnay
- one of Frances oldest organic domaines (900AD)
- clay and calcerous limestone
- Clos des Vignes du Maynes is thought to be the oldest contrinually-organic vineyard in France, over 1,100 years
- massale selection
- crystalline minerality, Meyer lemon, green apple, yogurt, medium body
10
Q
Monte Rio Cellars “Rivers Edge” Sangiovese 2022
Clement Hills, Lodi, California
A
“Handcrafted wines in the spirit of old California”
- winemaker/ proprietor is Patrick Cappiello
- got his start in 2002 as a sommelier at Tribeca Grill then went on to be beverage director and owner over the next 15 years
- shifted to winemaking after meeting his partner Pax Mahle in 2018
- still runs the beverage program at Walnut Street Cafe in Philly, is the Food and Wine Host at Playboy, and is one of the founding members of Winemakers & Sommeliers for California Wildfire Relief
- achieved a Grand Award for Tribeca Grill, Veritas, GILT, and Ash
- assistant winemaker is Jesus Aleman
- 20 year old vines farmed biodynamically
- medium bodied with mouthwatering acidity and bright tannins
- black cherry, plum, baking spice
- hand harvested
- fermented in concrete tank and egg
- aged in old wood barrels for 10 months
- 400 cases produced
11
Q
Domaine Gavoty ‘Grand Classique’ 2023
Cotes de Provence, France
A
- Philemon Gavoty acquired the domaine in 1806 & Roselyn Gavoty has been involved since 1985
- 110 hectares situated along the Issole River in NW Provence
- 50/50 Grenache/ Cinsault with a bit of Carignan
- blends first press with saignee
- macerates for several hours before pressing
- polyculture farm w/o synthetic chemicals for years, recently certified organic
12
Q
Macari Cabernet Franc 2022
North Fork, Long Island, NY
A
- founder Joe Macari was born in 1927 to Italian Immigrant parents, who used to make wine in there basement in Jackson Heights, Queens
- made his money in real estate before converting a 500 acre potato farm in Mattituck to a vineyard with his two kids Joesph and Alexandria
- Alexandria has been managing director and cellar consultant for 25 years
- Joseph graduated from Finger Lakes Community College then UC Davis, interned at MASI in Tupungato, and studied with Alan York, NY and Alvaro Espinoza, Chile then became vineyard manager in 2011
- ecological and holistic approach
- 80% CF, 20% CS
13
Q
“The Union” Pinot Noir 2023
Dundee Hills, Willamette Valley, FR
A
- personally blended with Randall & other USHG beverage directors
14
Q
Christian Fischer St. Laurent “Classik” 2019
Thermenregion, Austria
A
- producing outstanding Burgundian style wine out of Austria since 1662
- Christian Fischer’s influence on the estate’s wines is like calligraphic handwriting, elegant, restrained and yet multi-layered
- 32 year old vines
- certified organic
- hand harvested
- vilified in large oak barrels
- St. Laurent is an offspring of Pinot noir and savagnin
- aromatic, rich, dark cherry, sweet tobacco, baking spices, chocolate, with present but soft tannin
15
Q
Chateau Feraud 2019
Chateauneuf-du-Pape, Southern Rhône, FR
A
- winemaker is Eddie Feraud, a first cousin of Laurence Feraud of Domaine Pegau
- established in 1983, first vintage was 1980
- son Yannick has been in charge since 2012
- 1,250 cases annually
- 90% Grenache, 5% Mourvèdre, 5% Syrah
- not destemmed, cement tanks, old foundres for 18 months
- sand sand clay soil adjacent to Rayas and Vaudieu
16
Q
Domaine les Carmels “Les Caprices” 2022
Cotes de Bordeaux, Cadillac, FR
A
- founded in 2010 by Yorick and Sophie Lavaud
- Yorick grew up 10 minutes from the domaine until studying agronomy in Paris then oenology in Bordeaux
- worked for the Rothschilds in sourcing until finding the partially planted 17ha vineyard in Entre-Deux-Mers on sale for the price of a small house in the region (they only use 6ha for vines)
- his great great grandfather owned 10 domaines but Yorick came from the “poor side of the family”
- Sophie grew up in Dordogne and went to college in Montreal, Quebec before returning to Bordeaux to go to school for wine commerce, where they met in 2007
- they have fruit trees, vegetables gardens, compost, and believe in herbal soil treatments
- organic and biodynamic
- 15,000 btls produced annually
-multicolored clay, deep calcerous bedrock, gravel surface
- 66% merlot, 17% malbec, 11% cab franc, 6% cab sauv
- no oak, minimal sulphur, and short vatting in stainless steel/ amphorae/ sandstone vessels/ concrete
17
Q
PAX “The Bench” Syrah 2022
Clement Hills, Lodi, CA
A
- Pax and Pamela Mahle moved to wine country in 1997
- after tasting around for a few years they found Alder Springs Vineyard and founded the brand in 2000
- they made a bold choice in choosing to specialize in the “untapped potential” of Syrah but quickly became highly sought after
- from day one all fruit was sourced from organic and/or sustainable vineyards
- foot crushed, ambient yeasts, no additives
- recently started dabbling with Trousseau Gris, Pineau d’Aunis, and Mondeuse Noire
- The Bench Vineyard in Lodi is tempered by the cooling influences of the Golden Gate Gap
- certified sustainable with biodynamic practices
- no till and planted with permanent cover crops of ryegrass, fescue, and brome with 2% wildflowers
- planted with Mediterranean grapes
18
Q
Marietta Cellars “Old Vine Red, Lot 74”
A
- second generation winery
- founded in 1978
- owner & winemaker is Scot Bilbro
- fruit is sourced from sustainable vineyards
- located in Geyserville, Sonoma County
- multi vintage
- predominantly Zinfandel
- 60% aged in neutral oak, 40% aged in stainless steel
- 36,000 cases produced
19
Q
Bedrock Cabernet Sauvignon 2022
Sonoma County, CA
A
- started in 2007 by Morgan-Twain Peterson, at the time working out of a friends chicken coop converted into a tiny winery
- 6 years later winemaker Chris Cottrell joined
- certified organic
- 83% Cabernet Sauvignon, 9% Cabernet Franc, 8% Malbec
- majority sourced from Lazy Dog Vineyard supplemented with Bedrock Vineyard and Montecillo
- elevage 15 months in 50% new oak
20
Q
Chavost “Blanc de Assemblage” Brut Nature
Cote de Blancs, Champagne, France
A
- founded in 1946 by the elder winegrowers of Chavot-Courcourt
- Chavost is the ancestral name of the village
- 5 hectares of certified organic vines (as of 2023)
- “singular, atypical wines”
- no added sulfites
- 50% Chardonnay, 50% Pinot Meunier
- north facing clay/ limestone
- 100% thermo-regulated stainless steel vats
- settling done naturally
- spontaneous fermentation with indigenous yeast at 17C
- spontaneous MLF with indigenous bacteria at 20C
- unfined
- red fruit, candied nose
21
Q
Grosset ‘Alea’ Riesling
Clare Valley, Australia 2022
A
- started by influential winemaker Jeffery Grosset in 1981 because he was so passionate about this microclimate
- this is the 15th vintage of his EU style Riesling from Rockwood Vineyard, x15 300m rows, 11 of which are ungrafted, planted between 2001 and 2018 on hard red rock soil with orange loam
- unfined
- certified organic, biodynamic practices
- “Alea” or “Athena Alea” is the goddess of war and fertility
‘Polish Hill’ is an estate owned certified organic and biodynamic vineyard planted by Grosset in 1996 comprised of silt and shale over a small amount of clay and gravel sitting atop a 500 million year old bed of blue slate (460-480m)
22
Q
Bloomer Creek Orange
Finger Lakes, NY
A
50% Cayuga, 45% Gewurtztraminer, 5% Riesling
- “wine made with a sense of adventure”
- started by Kim Eagle and wife Debra when they bought a farm formerly used for sheep grazing and planted a vineyard
- in 1978 Kim was on leave from Cornell University and worked part time pruning vines overlooking Cayuga Lake, later in life on a trip to Alto Adige he decided to become a vigneron
- began after graduating Cornell in 1999
- a New York favorite of Jancis Robinson
- harvested in multiple passes to manage botrytis (dried fruit, honeycomb)
- no chaptalization, no de-acidification
- shallow shale bedrock
- field blend, in the classic Alsatian style
- small batches, minimally processed
- Cayuga is neutral, disease resistant, and high-yielding
- 15 to 20 year old vines
- dry, crisp, lychee, pear, peach
