Pop-Up Free Wine Tasting
&
Haus Alpenz Aperitif Bar Take Over
Tuesday, August 16th!
We welcome a very special guest, J Henahan of Sotolon wines. J spent years as one of the top somms in the twin cities.
Taste through this exceptional line-up of fortified wines. Additionally, we will have several Haus Alpens aperitif based cocktails available for purchase.
Haus Alpenz Aperitif Tasting
Tuesday, August 16th 4-6pm
*Our Big Spring Park location- 200 Westside Square*
Free! (Wine Tasting Only)
Reservations Requested. Call 256-759-9952
Presented by special guest,
Beth Ferris of Grassroots Imports
The Line-Up
2015 Domaine du Mas Blanc Collioure "Signature" Rouge(Grenache) $20.99
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. This “signature” red from Collioures is a blend of Syrah, Mourvedre and Grenache; firm yet elegant, it has aromas and flavors of dark red fruits, cured meats, and dried herbs.
NV Tresmontaine "Tabacal Dos", Rancio $29.99
A Catalan tradition, Rancio wines such as this predate the modern conception of wine and viticulture. This wine’s rustic character begins with a full fermentation and evolves first in glass demijohns and then in used oak barrels, which are partially filled and often out in the sun. Owing to the process, the climate, and character of the grapes, the wine is oxidative and rich with earth, smoke and mushroom notes. This wine has aged over 5 years in barrels that formerly housed the eponymous wine of its village, lending a unique depth. Enjoy with cured meats and cheeses, or with rich creamy desserts. Serve either lightly chilled or at cellar temperature.
NV Mas Peyre "Le Demon de Midi" Ranci Seco, Cotes Catalanes, France $21.99
The Bourrel family inaugurated this solera of overripe, old-vine Macabeu grapes in 2005. Grapes are harvested by hand at 254 g/l residual sugar and, placed into the first of three barrels, are allowed to slowly ferment to dryness. Subsequent elevage in the partially-filled barrels creates an oxidative environment; bottled at an average of six years of age, the ‘Démon de Midi’ (noonday demon) takes on notes of almond, garrigue honey and leather, with a touch of salt emerging at the finish.
NV Domaine du Sau Grenache Gris Rancio Sec, Cotes Catalanes, France $32.99
A blend of the 2006 and 2007 vintages, the Domaine de Saü Rancio sec is 100% Grenache gris, harvested by hand from a 1.9-hectare plot of 70-year old bush vines. Fermented with native yeasts in epoxy-line steel tanks and left for a week on its skins, its subsequent elevage takes place in one of the most magical places for oxidative wines in all of Roussillon—a former horse barn on the Château de Saü estate. Here, temperatures range from 55–80F and the Tramontana wind blows outside its wooden doors throughout the year, concentrating the wine left to rest in old 225-liter Bordelais fûts.
Never topped-up, the resulting wine reaches 18.5% abv naturally, without fortification; the honeyed texture and high-floral notes of the wine belying its inherent power. Exceptional as a dry digestif, with cheese and dried fruit, and with glazed pork. Shelf-stable, it should be served lightly chilled or at cellar temperature.
2001 Chateau De Sau Rivesaltes Rancio (Grenache Gris), France $32.99
One of the ‘big three’ fortified dessert wine appellations of the Roussillon, Rivesaltes focuses on white grapes, with grenache blanc and grenache gris playing vital roles.
Occasionally, producers will allow for longer aging of white Rivesaltes without topping up the barrels, which brings oxidative flavors and a hint of mystery to the wines. In the case of the Domaine de Saü, long aging in the Passama family’s drafty horse barn has transformed their Rivesaltes into powerful, endlessly complex wines.
NV Domaine Du Mas Blanc Banyuls "Sostrera", France 500ml $21.99
Grenache Noir. ‘Sostrera’ is the word for ‘solera’ in the local Catalan parlance of Banyuls. Dr. Gaston Parcé established the solera at Mas Blanc in 1925 with two layers of demi-muids (650-litre barrels) full of wine. The Domaine bottled the first wine from the solera in 1946. This commitment to extended aging within the Sostrera continues today. The wine is 100% Grenache noir (from cuttings brought from Château de Beaucastel), fortified in the usual manner of the estate.
Every few months, winemaker Jean-Michel Parcé tops up the barrels with older wines, creating a sort of ‘semi-oxidation.’ But a blending for bottling only happens every 5-10 years, when Jean-Michel blends from the second layer of demi-muids and adds older wines into the first layer of barrels. This measured approach means that these hallowed barrels capture the entire history of the Domaine.
Cocchi “Dopo Teatro” Vermouth Amaro
The name ‘Dopo Teatro’ refers to the late-evening, “after theater” service at restaurants and cafes in Torino, a gathering time for a sip of something bittersweet and maybe a small bite to eat. This “vermouth amaro” (vermouth with added bitterness) uses Cocchi’s classic Vermouth di Torino as its base. From there, winemaker Giulio Bava adds a number of additional botanicals, including chiretta flowers and a unique local gentian. The result is a robust amaro that retains the refreshing acidity of the original vermouth. Pair with spicy chocolate preparations, or mix with intense bourbons or ryes, peated Scotch, mezcal, or gin.
