Thanksgiving Wines: Part 3
Free tasting | Tuesday, November 26, 2019 | 5-7PM
Thanksgiving Wines: Part 3 is brought to you by Karen from The Wine Trust. As you shop, sip on a selection of organic and biodynamic wines that we’ve paired to the Thanksgiving feast for you and yours. Thanksgiving Wines:
Thanksgiving Wines: Part 3 with Karen:
2018 Kivelstadt Cellars, Wondering Clarksburg Pét-Nat
Who: Owner Jordan Kivelstadt and winemaker Sam Baron
What: 100% Sparkling Chenin Blanc
Where: Clarksburg, California
How: This pét-nat undergoes méthod ancestral, or when the wine is bottled prior to fully completing its first fermntation allowing carbon dioxide to create bubbles via the residual natural sugars from the grapes.
Farming Method: Organic
Fun Fact: The roots of Kivelstadt Cellars dates back to Jordan’s grandfather, G.B. Raffetto, who used to own a fine food business. Jordan’s father always had wanted to work in the food world like his own father and his dream was realized when the Kivelstadt family purchased vineyards in 2005.
Tasting Notes: Chenin is such a special grape. This sparkler reminds me of taking hay ride through a sea of lemon trees.
2018 Kivelstadt, KC Labs Pinot Blanc
Who: Owner Jordan Kivelstadt and winemaker Sam Baron
What: 100% Pinot Blanc
Where: Yountville, California
How: Three days of fermentation on the skins giving the wine a Goldilocks hue.
Farming Method: Organic
Fun Fact: Whenever you see ‘KC Labs’ on a Kivelstadt label you know you’re in for a treat; this is their experimental line and the wines resemble chemistry beakers with the clear glass bottles and beakers on the cool labels.
What It Tastes Like: This is a great substitution for your 5pm blast of caffeine. The acidity will give you a jolt and the rounded smooth body will leave you hungry for more alongside notes of pears and pineapple.
2018 Kivelstadt Cellars ‘Twice Removed’ Rosé
Who: Owner Jordan Kivelstadt and winemaker Sam Baron
What: Blend of Carignan and Grenache
Where: Mendocino, California
How: The grapes were foot stomped and the juice was kept on the skins for about 12 hours before fermentation in stainless steel.
Farming Method: Organic
Fun Fact: Jordan is the founder Free Flow Wines; this company focuses on bringing sustainably farmed wines to restaurants in the form of kegs!
Tasting Notes: Nice acidity with notes of kiwi, strawberry, and watermelon.
2017 Domaine Agapé, Pinot Gris Expression
Who: Vincent Sipp
What: Pinot Gris
Where: Alsace, France
How: Vincent’s total production is approximately 4000 cases annually. Vincent uses only compost and biological insecticide in his fields and farms with the utmost respect to nature.
Farming Method: Organic
Fun Fact: Nearly half of the Alsatian population speaks a German dialect called Alsatian; its commonplace to see city signs listed in French and the Alsatian language! In 1945, France forbade the teachings of all Germanic languages in schools, but since the 1970’s interest in Alsatian have had a revival.
What It Tastes Like: Stony lushness, apricot pit, and gingerbread
2015 Domaine Fabien Coche, Saint-Aubin 1er Cru Les Combes
Who: 4th generation winemaker Fabien Coche
What: 100% Chardonnay grapes sourced from the areas of Meursault, Puligny, & Auxey-Duresses
Where: Burgundy, France
How: Hand-harvested, whole-cluster pressed, cold-stabilized, and fermented, minimum of 12 months in barrel. Six additional months of agin in stainless steel tanks.
Farming Method: Sustainable leaning organic
Fun Fact: A little history about this domaine. “In 1940, Julien Coche started with one hectare (under the name Domaine Julien Coche-Debord) and when his son, Alain—a first cousin of Jean-François of Domaine Coche-Dury—came aboard, land ownership grew to a dozen hectares through decades of manual work and wine peddling. At this point, the estate was renamed Domaine Coche-Bizouard. Finally, Alain’s son, Fabien, took the reins in 1998, and for the last two decades, Fabien has impressively managed their 40 parcels of vines—split between Chardonnay and Pinot Noir—in and around the village of Meursault. Equally impressive are their old vines: over 60% of them are pushing past 60 years old! It’s also important to note this family estate has farmed traditionally from the start and Fabien hasn’t missed a beat in that regard.” (Source: SommSelect)
Tasting Notes: Aromas and notes of wet stones, lemon blossoms, candied lime peel, crushed chalk, heaven, etc.
2017 Domaine Jean Guiton, Bourgogne Pinot Noir
Who: Guillaume Guiton
What: 100% Pinot Noir
Where: Côte-de-Beaune (near Volnay) in Burgundy, France
How: Fermentation occurs in concrete for 9-12 days using native yeasts. Aged in a mix of French oak for 9 months. No fining or filtering.
Farming Method: Biodynamic
Fun Fact: In 1975 Jean Guiton started his domaine south of Beaune in northern Burgundy. Jean’s son Guillaume joined in 1998 and took the reins in 2002. Today he owns approximately 10 acres of vineyards and another 15+ acres of leased vines (which Guillaume farms) and produces about 4,000 cases of wine per year (all reds except for a small bit of Aligoté).
Tasting Notes: Chewy notes of dark cherry, slight mushroom and aromas of autumn leaves.