Jose Pastor Wine Tasting
Friday, August 23rd
Le Petit Bijou
Chile, Spain, & Argentina
Profound wines from tiny producers
off the beaten path!
Call 256-964-7980 to Reserve
Jose Pastor Wine Tasting
Le Petit Bijou
Friday, August 23rd
4pm - 6pm, $20
With Special Guest, Beth Farris Of Grassroots Wine
256-964-7980 to Reserve
2023 Anima Mundi Cami Dels Xops Pet Nat, Penedes, Spain $27.99
A sparkling wine with aromas of white fruits, notes of bakeries and mineral touches. On the palate it is fresh, pleasant and addictive. A fruity wine, with a light creaminess and an acidity that lasts until the end.
Anima Mundi Camí dels Xops is a sparkling wine made using the ancient method by AT Roca with the Macabeo and Xarel·lo white varieties in Penedès (Catalonia).
Anima Mundi Agustí is a relatively new project set up by Agustí Torelló Roca within the renowned AT Roca family winery. Following the philosophy instilled by his father Agustí Torelló Sibill, he seeks the maximum expression of the environment through minimal intervention and maximum biodiversity. This results in a collection of biodynamic and natural wines with no added sulphur that are a pure reflection of Penedès.
Anima Mundi Camí dels Xops comes from vineyards lying 180 to 260 metres above sea level. The vines are over 40 years old and planted in very calcareous soils. They are cultivated according to biodynamic principles, taking into account biodiversity and lunar cycles.
2021 Macatho ChaCha (Skin Contact), Valle del Itata, Chile $32.99
ChaCha is from Chasselas (69-year-old vines) and Chardonnay (13-year-old vines) plantings in the organically farmed Cerro Negro vineyard, which is 70 meters above sea level and 60 km away from the Pacific. The soils are a mix of basalts with a loamy texture. The grapes are harvested by hand (the Chardonnay before the Chasselas). The grapes macerate gently on their skins (30 days for the Chardonnay, 20 days for the Chasselas) and ferment with indigenous yeasts in stainless steel tanks. The two varieties are blended and then bottled.
2022 Gustavo Riffo Lomas de Llahen Pipeno, Chile $18.99
Viticulture: Organic, Varieties: 100% Pais
Gustavo Riffo Lomas de Llahuen Pipeño is 100% País from an organically farmed single parcel called Parmenia. These own-rooted vines are roughly 200 years old, densely planted on granitic clay-loam soils, and are unirrigated. Winemaking is very traditional: the grapes were destemmed, macerated on their skins during a roughly 2-week fermentation in stainless steel, pressed, and then the wine rested in stainless steel for 11 months. They are bottled unfined and unfiltered, with a small amount of SO2.
2021 Macatho Pedro Jr. Carbonic Cinsault, Valle del Itata, Chile $32.99
Pedro Jr. is 100% Cinsault from the Tinajacura vineyard near Guarilihue. The grapes are hand-harvested and deposited in a stainless steel tank for 100% whole-cluster carbonic maceration for 20 days, then raised on fine lees in the same vessels until the following March.
2022 Canopus Malbec De Sud, Valle de Uco, Mendoza, Argentina $24.99
Gabriel Dvoskin founded Canopus in 2010, returning to his native Argentina after traveling the world as a journalist and working harvests in Burgundy and Friuli. After some searching, he found what he was looking for in the southern Uco valley to set up his own winery: a cool vineyard site at 900-1050m elevation, with calcareous soils, suited to organic and biodynamic agriculture. The grapes for this 'Malbec of Thirst' were harvested by hand a bit earlier than the rest of the Malbec at the estate, then fermented and aged in concrete vats for freshness; a touch of Chardonnay is added to keep things cool and highly drinkable. This is a big departure from the common industrial, opaque styles of Malbec in Argentina, with far more lift and drinkability.
2021 Fresa Grossa Syrah, Valle del Itata, Chile $32.99
Fresa Grossa comes from a 0.4ha parcel of young Syrah grown 51km from the Pacific, close to the winery. The grapes are hand-harvested in late March, 100% whole-cluster carbonic maceration in stainless steel with 21 days on skins, then raised on fine lees in the same vessels until the following March.
