Wishing the rain rain would go away? Tanuki Bob from 4Kilos is down here hanging out on the… https://t.co/qBNKRLtgOu
2017 Vigneti delle Dolomiti Teroldego “Lezèr” from @eforadori .
Cannons don’t kill taste buds, Lezèr-s do ;) This Major Lezèr is a result of a tough viticultural season for the Foradori’s but could be seen as a happy “accident” of Mother Nature and the hard work of a very dedicated wine growing family. Neon red fruit (raspberries with fresh cracked black pepper for me but you might get something different) on the nose. In the mouth it’s nice and refreshing with not at all jammy fruit, an easy drinking nature and a nice acid with a touch of minerality finish. We let it hang in the basement as when we first got it we found the fruit had a bit of a metallic edge, but with a couple two three months of rest, that’s left like winter and now she’s easy breezy like spring. On BTG for a week or so.
“The Lezèr Foradori is a creation by the renowned Elisabetta Foradori. It could be said that she has single handed brought the intriguing Teroldego grape back from the brink. She is also one of the key figureheads of Biodynamic production in the Trentino. She is someone deeply attached to her native land and vineyards. ‘My memories are here. I’ve known in my mind ever since I was a small girl that the only place I felt well was in nature, maybe because I was born and raised in vineyards.’ Today she resides over a beautiful estate of some 26 hectares and produces 160 000 bottles of superb biodynamic wine from various local varieties but her signature wine is Teroldego.
In August 2017 a rare wave of hail destroyed 40% of the Foradori harvest and gave them the opportunity to try something new. Lezèr is the product of experimentation with the grapes from the damaged Foradori vineyards, which would have been problematic for the usual long macerations. Dozens of different quick macerations were done in all the different vessels: clay tinajas, oak casks, barriques, steel and cement tanks. All vinifications have a maximum skin contact of 24 hours in common. Lezèr is a mosaic of the most successful results of Foradori’s Teroldego experiments.”
#wine #toronto #winetoronto #torontowine #torontowinebar #torontowinebar #lezèr #teroldego #foradori #easydrinking #vignetidelledolomiti
2015 VdF, “Sottise Rouge” from @lesotdelange Gamay and Grolleau from Touraine in the Loire valley team up to bring you bright crunchy spicy light red fruit on the nose, followed by more of the same in the mouth with just enough tannins to make your mouth tingle and a mineral acid finish that stretches nicely. Good in the spring, it will also be good in the summer chilled down for when you get tired of all the white and rosé but don’t want an overly full red. On BTG for another night until we change the wine list and hide the rest for by the bottle.
“Touraine Azay-Le-Rideau Rouge Gamay and Grolleau of Cinq-Mars Young vines on clays and flint Organic farming / Biodynamics / Very little sulfur added Manual harvesting, no inputs. The big cannon full of fruit and freshness. It's drunk alone”
#wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #gamay #Grolleau #sottiserouge #lesotdelange #loire #touraine
1. 2017 Côtes du Provence “Rosé de Leoube” from @leoube @jeromepernot just enjoying the sun in Toronto as we wait for the equinox and the full super worm moon.
Lovely soft generous delicate fruit, silky mouth feel and no hard edges to help you ease into the warming trend of rosé season (aka “spring” by normal non-wine-obsessed people). Bonus: we have it from a very reliable source that if enough rosé is drunk, we will not see anymore snow falls until Fall. So really you’re just providing a public service to your fellow Torontonians by have that glass
2. Even more rosés by the bottle if you’re not in a Toulonaise type of mood.
“VINE TERROIR: A mixture of shale and clay characterizes the soils of Château Léoube. The proximity of the sea, the daily sea air and the cool nights are all factors that provide an ideal climate for growing grapes. A special situation that contributes to the development of a rosé wine of Provence out of the ordinary.
GRAPES: Grenache, Cinsault, Syrah, Mourvèdre
VINIFICATION: The grapes are harvested only manually. Then sorted at the plot, they arrive in whole bunches at the winery. They are then slightly crushed and slowly pressed, which allows us to obtain a slightly colored juice. Finally, static static settling removes the last impurities. In order to preserve the freshness of this wine, the temperatures are controlled. And that's why alcoholic fermentation takes place in thermo-regulated stainless steel vats. As is the malolactic fermentation that leads to a fine and structured Côtes de Provence rosé wine.
GUARD: 2 to 3 years”
#wine #torontowinebar #torontowine #winebartoronto #rosé #roséseasonhasarrived #fullsuperwormmoon #roséseason #roséallday #roséleoube #leoube
2017 Österreicher Wein, Grüner Veltliner, “Handcrafted” from @martinannaarndorfer
Golden hues of a slight skin contact greet you as you prepare to board this Veltliner. The prow is all lees and minerality, but as it slides from it’s berth into your mouth, crisp barely ripe golden apple fruit and a very nice textural feel amidships come to frolic in the surf. It finishes much the way it began with the lees/acid/minerality coming together again at the bow before sensation slowly slips away disappearing like the wake of two ships passing in the night. Get on board with a glass before she disappears over the horizon. “Gruner Veltliner Arndorfer, Biodynamic Wine, very low sulphur, extremely fresh, vibrant and life giving wine! This un-sulphured wild little Gruner is spicy, herbal, medicinal and fascinating, you can neck it from a mug if you want, such is the vibrancy of the wine, or with something spicy food wise, it is a belter!
The Arndorfer way is artisan and natural all the way, the place importance on the role of the soil in producing high quality and genuine wines. 'Origin for us though is restricted to the vineyard and the vines. The vines soak up the vigour of the soil and their surroundings and give the grapes their unmistakable character based on their origin. Even though we do not feel bound by tradition, we want to emphasise that the influence of the vineyard is crucial to our philosophy. We are convinced that it is impossible to make two wines exactly the same if the grapes come from different vineyards, regions or countries. We think that the most important part of the vineyard is life and balance. Both things are very closely connected with our soils and the work/management we do with the soil. There are lot of little animals and partly very big mycelium in the soil which help the vine to get water and nutrients, but they need their “home” and food. So in our viticulture we try to provide them what they need so they will provide our vine”
#wine #winebartoronto #torontowinebar #grünerveltliner #arndorfer #biodynamicwine #österricherwein #natürlicherwein #ridethesevenseasoffantasy #bestcruiseshipever #yohohoandabottleofgrüner #aboardtheveltliner
2016 Morgon “Côte de Py” Magnums from @jean_foillard .
In the deepest darkest pits of the Archive lies a box, within that box lie six bottles. Within those bottles lies “The Nectar of the Gods”. Are you interested in drinking “The Nectar of the Gods” or finding out who Jean Foillard is even?
Then come ye to Archive one week hence, on Monday the 25th of March and participate in the Bacchic rite that is Une Soirée Gamay.
6-8pm Wine’S’Cool: All about Gamay ~ $20
8-11pm Walk Around Tasting: 20+ Wines & Nibbles ~ $75
11pm - 2am All the Gamay By The Glass: In case you just got off work
Email firstname.lastname@example.org with Gamay in the subject if you’d like to reserve a spot.
#gamay #wine #toronto #winebartoronto #torontowinebar #soiréegamay2019 #soiréegamay #gamayzing #gamaytheforcebewithyou #gogamaygo #gamayallday #gamaynoir #gamaypower #gamayforever #gamay
1. 2016 Alsace Pinot Blanc “Rosenberg” from @barmes_buecher . A touch of mushroom-pinot funk rides on top of the white-golden fruit, telling tales of layers of richness and minerality yet to unfold. After the gateway to the mouth has been passed one is at first tempted by the roundness of the walls and density of the extract to think that some residual sugar lurks inside, but then the good acid and mineral sensations wash from the mid to the back cleansing your palate and readying you for further adventures.
The rest of the pictures come from a visit @1wineaday made recently to the winery.
2.Maxime in front of his plot in the Hengst vineyard telling us about his soils and practices. At the age of 21 he had to suddenly take over the winemaking for the family estate becoming one of the (if not The) youngest owner/winemaker in the world. While he is now only 28, he already remembers 15 vintages and uses that knowledge to grow and produce some amazing wines. All the vines with the yellow ribbons he has picked for massal selection. He’s sent canes from the recent pruning to the nursery to be grafted onto root stock for the planting of a new vineyard.
3. Looking out across the valley of the Rhine towards the Alps from the top of the very steep Clos Sand.
4. The sheep Maxime has borrowed from a friend to hang out in the vineyard, clip the grass and provide the vines with a little natural fertilizer.
5. Inside the barn with the dynamizer and the pot he uses to brew his biodynamic teas.
6. Maxime checking the cork while his mother, Geneviève, opens the pot of baeckeoffe (baker’s stew) as we sit down to a meal they very generously invited us into their house for.
7. The plate of baeckeoffe and a lovely bottle of 2008 Sylvanner.
“Rosenberg – Mountain of roses
Our Rosenberg vineyard is situated in Wettolsheim on a hillside with diverse geological characteristics and clay-limestone and sandstone soils. Our vineyard parcels are mainly east and north facing and planted on rich soils where the vines flourish.“
#wine #torontowinebar #winbartoronto #alsace #pinotblanc #theotherotherpinot #barmèsbuecher #rosenberg #biodynamicwine