Mise Wines with Jackson
Free tasting | Saturday, February 22, 2020 | 4-6PM
Just look at these cuties! Winemakers Pauline Mourrain and Laurent Troubat.
Jackson is visiting with a line-up of six wines from Mise Wines including Kate Norris' Division Chardonnay from Portland, Oregon, the newest bottling of Ti Adoro Chianti from ex-pat Michael Schmelzer, and l’Austral 253 Cabernet Franc from the young, ambitious Loire winemaking couple Laurent Troubat and Pauline Mourrain (pictured). These wines contain no additives, are all natural - simply put, the real deal! Come hang!
Mise Wines with Jackson Line-up:
2016 Jean David ‘Séguret’
Who: Jean and Martine David
What: A blend of Grenache, Syrah, Cinsault, Syrah, Mourvèdre, and Counoise
Where: Côtes du Rhône , France
How: These grapes were harvested by hand before being co-fermented with indigenious yeasts and aged in concrete for a year.
Farming Method: Organic
Fun Fact: This label features a shovel as an ode to Martine’s shovel collection!
Tasting Notes: Tiny delicate tannins with a rich body and notes of cherries and cranberries. Have me with food!
2016 L’Austral 253
Who: Pauline Mourrain and Laurent Troubat
What: Cabernet Franc
Where: Loire Valley, France
How: After being picked by hand these Cabernet Franc grapes were destemmed and macerated for 60 days. Then they were aged for 9 months in concrete eggs.
Farming Method: Organic and biodynamic practices
Fun Fact: This winery name is Laurent and Pauline’s ode to Australia! After realizing that they didn’t want to be engineers this pair spent years working as wine apprentices in Australia.
Tasting Notes: A velvety body with notes of raspberries, herbs, and tobacco.
2018 Monte Bernardi ‘Italia Ti Adoro’
Who: Michael Schmelzer
What: A crazy cool blend of Sangiovese, Malvasia Nera, Canaiolo, Frappato, and Nero d’Avola.
Where: Tuscany, Italy
How: This was aged in a mixture of concrete and stainless steel.
Farming Method: Biodynamic
Fun Fact: The previous vintages of this wine were named Italia Ti Amo but now Michael re-named his wine baby Italia Ti Adore. So would you rather have your wine love or adore you?? Thoughts to ponder after a few glasses...
Tasting Notes: Chuggable with notes of raspberries, earth, and cherries.
2018 Division ‘Un’ Chardonnay
Who: Kate Norris and Tom Monroe
What: Chardonnay
Where: Oregon, United States
How: These Chardonnay grapes were fermented and aged in a combination of stainless steel and different types of oak, including Austrian oak and neutral French oak.
Farming Method: Organic
Fun Fact: Owners Kate and Tom co-own a Labrador Retriever named Butch Cassidy who has the very “difficult” job of taking naps and keeping everyone company at Division all day.
Tasting Notes: A full-bodied rush of flint, grassiness, green apple, and brioche.
2016 Menti ‘Roncaie sui Lieveti’ Gambellara
Who: Giovanni and Stefano Menti
What: Garganega
Where: Veneto, Italy
How: After harvesting by hand the grapes are fermented with indigenious yeasts in stainless steel. The wine goes through a second fermentation once bottled.
Farming Method: Biodynamic
Fun Fact: Before joining his Father in the cellar, Stefano worked at a mineral water company in the Czech Republic. Stefano moved back home after his Father asked him to help in the vineyards and then fell madly in love with winemaking.
Tasting Notes: Melon, tangerine, and energetic bubbles!
2017 Cosimo Maria Masini ‘Daphné
Who: The Masini Family
What: 80% Trebbiano and 20% Malvasia Bianca
Where: Tuscany, Italy
How: The grapes are fermented on their skins for 5 days before maturing for 10 months in barrique.
Farming Method: Biodynamic
Fun Fact: You can find truffles close to the Masini vineyards; truffles grow near the roots of trees and ‘truffle hunters’ train dogs to find them. If you’re curious if you like truffles try our truffle enriched cheeses, Moliterno di Tartufo and Truffle Raclette, that we have in our cheese case right now!
What It Tastes Like: Smooth luscious tannins with notes of coriander, pepper, and peach.