Jose Pastor Wine Tasting!
Thursday, Aug 3rd!
Trailblazers of Spain, Chile, & Mexico!
Long before it was fashionable, we championed the work of traditionally minded growers who believed in a minimalist approach in the vines and in the cellar. Seeking out these almost forgotten regional and delicious wines and bringing them to our customers, while helping the small growers thrive, is what continues to drive us. ~ Jose Pastor Selections
Jose Pastor Wine Tasting
Le Petit Bijou
Thursday, August 3rd
4pm - 6pm, $20
With Special Guest, Beth Farris of Grassroots
Call 256-964-7980 to Reserve!
2020 4 Monos Vinas de Madrid Albillo, Spain $44.99
Albillo is sourced from 3 vineyards located in Cadalso de los Vidrios averaging 95 years 0f age. The grapes are hand-harvested, pressed 100% whole cluster, wild yeast fermented and raised in used 300 and 500 liter barrels for 10 months. It produced an exotic white wine with rich aromatics and crystalline texture, in the vein of the great white wines from the Northern Rhone.
2021 Bichi Rosa, Baja Califonia, Mexico $34.99
100% [unknown grape varietal that could possibly be Dolcetto?] from very old, head-pruned, own-rooted vines. Direct pressed into stainless and fermented with wild yeasts. Unfined, unfiltered, no SO2.
A savory, smoky rose from the famous Bichi winery in Valle de Guadalupe! It maybe Dolcetto, it might be Carinena - we may never know. But it also doesn't really matter as it's an incredibly delicious rose that would pair lovely with tacos.
2021 Goyo Garcia Viadero Vinas Viejas Joven, Spain $27.99
This is entirely Tempranillo from high elevation 40+ year old vines. The nose shows a soft red berry with a hit of spice and tart cherry. The palate is just shy of moderate in weight with good acidity and a flavor set of berries, pepper and a gentle earth note. D&M Tasting Notes
Joven de Viñas Viejas This is Goyo’s only non-oaked red wine, from a dry-farmed vineyard planted entirely to Tempranillo at high elevation. The grapes are hand-harvested, destemmed and fermented with wild yeasts in steel tank with 3 months of skin maceration, then raised entirely in tank before being bottled without fining, filtration or any addition of SO2. Importers Notes
2021 Goyo Garcia Viadero "Georgieva" Clarete, Ribeiro de Duero, Spain $31.99
Goyo Garcia Viadero is part of a visionary wave of winemakers—undoubtedly the leader of the pack—who are revolutionizing the way wine is being reinterpreted in the famed Spanish Denomination of Origin of RIBERA DEL DUERO.
Garcia Georgieva Clarete Finca LOS QUEMADOS 2021
reveals an enticing bouquet of rose water, pretty undertones of blue flowers and superb freshness. On the palate the wine is tantalizing and pure. Beautiful mouthfeel with notes of red fruit with a crisp and electric acidity. The finish lingers on your palate with plenty of finesse and balance.
2021 Leoncio Cinsault, Itata Valley, Chile $28.99
100% Cinsault, destemmed and macerated on the skins for 8 days before pressing. Rested in foudre before bottling with a touch of SO2. Unfined, unfiltered.
Leonidas Fernández (called Beto by his friends) founded his winemaking project Leoncio (named for a childhood nickname used by his mother) in 2021. Born in Colombia, Beto was a sommelier for 15 years in Spain, Mexico and Colombia before coming to Itata to work with Roberto Henriquez. After a year, he struck out on his own, working with local farmers to preserve the ancient viticultural heritage of the area. His goal is to highlight, honor and protect these ancient vines, while simultaneously helping them to find an audience more globally. To that end, Beto does not buy vineyards, but instead works collaboratively with local farmers and their families to convert their vines to organic, regenerative, and biodynamic farming.
2020 Bien De Altura "Agan", Gran Canaria, Canary Islands $68.99
Agan comes from a single parcel of 90-year-old vines at 1300m above sea level in San Mateo, Gran Canaria. The wine is a field blend of Listán Negro and Listán Prieto with a small amount of mixed indigenous white grapes. The grapes were partially destemmed by hand (~30%) and fermented in an open-top barrel with their skins for 30 days. The wine was then delicately pressed with a vertical press and rested in stainless steel tank for 9 months. Bottled without fining or filtering and with only a small addition of sulfur.