Tonight's Lineup: .JPG)
Franck Besson ‘Granit’ Sparkling Gamay Rosé $27.99  
About the Winery Frank Besson is a true iconoclast. There is no legal designation for method Champenoise Gamay made in Beaujolais. Franck’s very independent vision sprang from his frustration that the extremely high quality of his grapes was being overlooked simply because his vines are not within a Cru appelation of Beaujolais. Farmed Organically, hand harvested on slopes of dense granite and located near the town of Jullié at the foothill of the Cru Juliénas and on the terroir of Beaujolais-Villages, Franck decided that he must do something completely different to call attention to the quality and he did! Since 2009, the entire estate is in transition to Organic certification. Frustrated by the small exposure of the Beaujolais-Villages, Franck decided to innovate by producing the finest sparkling wines made from Gamay, proving the finesse and potential of this grape planted on Granit soil. Made by the “Methode Traditionnelle” entirely at the estate in Jullie, his sparkling wines are aged for a minimum of 12 month on wooden “pupitre”, or rack, (as shown above, right), the finest way to make bubbly. .JPG)
About the Wine This sparkling rosé displays charming rose petal hues as well as aromas of fresh strawberry and raspberry. With a refreshing touch of acidity, thanks to its slow effervescing process, this wine will reveal a rounded and slightly sweet first taste which is perfectly balance by a dry finish. Refined bubbles add to the refreshing character of the wine with a delightful persistence, including bright and appealing fruit.Dessus la Carriere is made from two lieux dits (Semon and Paradis) that sit, Southwest-facing, above an abandoned limestone quarry. Hand harvested and fermented in stainless steel using indigenous yeasts, the wine is then aged in stainless steel tanks to protect the underlying expressions of terroir. You won't find a single stave of wood in the entire winery. 2016 François Crochet Les Perrois Sancerre Sauvignon Blanc $24.99 .jpg) 
About the Winery Domaine Lucien Crochet stems from the fusion of the winegrowing estates of André Crochet (Lucien’s father) and Lucien Picard (his father-in-law). The latter was one of the pioneers of bottling in the Sancerre region and one of the first to sell his Sancerre wines in Paris in the early 1950s. Lucien Crochet expanded the estate over the last thirty years to its current surface area of 38 hectares. His son, Gilles, now runs the estate. 29 hectares are planted with Sauvignon Blanc. It is with these grapes that they produce their range of white wines. The remaining 9 hectares are planted with Pinot Noir which go into the making of the red and rosé wines. Most of Crochet’s vineyards are located within the village of Bué, with some in the neighboring communes of Sancerre, Crézancy and Vinon. The soil and subsoil are clay-limestone based and date back to the Oxfordian and Kimmeridgian stages. Most of the vines face south, south-west and south-east, giving the grapes maximum exposure to the summer sun. 
About the Wine With harvest in September, fermented in enameled vats and aged for approximately six months before bottling The nose is a lovely blend of refreshing citrus fruit, gooseberry and a distinctive grassy note. The palate further iterates the nose, with a crisp, textured mouthfeel of gooseberry, stoney minerals and sweeter light pear. The acidity is perfectly weighted against the fruit, the mineral notes add a delicious extra dimension and the finish is long, refreshing and cool. This wine displays the purity and grace of top quality Sancerre. 2014 Altos Las Hormigas Reserve Valle de Uco Mendoza Malbec $29.99  
About the Winery In 1995 Alberto Antonini, a well-known Tuscan winemaker, and Antonio Morescalchi, a young entrepreneur, took a trip to visit the burgeoning wine areas of South America. It only took one stop to find what they were looking for. They were immediately impressed by the vineyards thriving in the high altitude and dry climate of Mendoza, and were captivated by the whispered traditions and blend of cultures. They purchased 206 hectares (530 acres) in the rural township of Lujan de Cuyo for the future Estate of Altos Las Hormigas. When the vineyards were planted in 1996 workers faced a stiff altercation with the local ant colonies. The ants loved to feed on the tender sprouts of our newly-planted young vines, often reducing months of man labor to nothing, all in a single night. The workers refused to poison the ants and started looking for natural ways to deflect their attention. During this time they commented that the ants were the “real” owners of the place and seemed to cover enormous ground and accomplish great tasks despite their miniscule size. In Argentina we have saying: “un trabajo de hormigas” or “a job for ants” which describes a humble, patient, and dedicated work. We decided to name our venture after the hard-working, team-playing hormiga, which is emblematic of our history and has become a symbol of good luck. 
About the Wine The vision has always been to create a melting pot of cultures, experience, and insight–each member contributing towards one unwavering goal: to create authentic wines that speak of their origin. Combine the strong wine cultures of Italy, Argentina, Chile and California, then add in a Terroir PhD, worldwide winemaking experience, local viticulture, biodynamic practices and tie it all together with a strong personal bond, and we firmly believe the end result cannot be anything less than exciting. This Malbec is about complexity. To the fruit profile of malbec the Reserve Malbec of Altos Las Hormigas adds the complexity of the origin, the limestone of Mendoza. The winemaking is about preserving this origin, with lots of care in keeping the integrity of the grapes, with no acid corrections and only native yeast. Nose of violet, fresh fruit and present minerality. Not a powerful mouth impact, but rather an elegant length, mid palate, and persistence, balanced and drinkable. Pure expression of the small calcareous areas of Vista Flores, Gualtallary and Altamira, with chalky, caressing tannins. * * * |
Cocktail Recipe of the Week: Bourbon Smash .jpg)
Perfect for a Day at the Far Hills Races! Ingredients: 1/4 Cup Journeyman Featherbone Bourbon 6 Fresh Or Frozen Raspberries, Thawed 1 Tablespoon Sugar 1 Small Lime Wedge 3 To 4 Mint Or Basil Leaves Crushed Ice Directions: Place raspberries, sugar, lime wedge, and mint or basil leaves in a chilled 10-oz. tumbler. Gently press raspberry mixture against sides of cup with a cocktail muddler or back of a spoon to release flavors. Fill glass with crushed ice and bourbon; stir well. Serve immediately with a cocktail straw. * * * Snack of the Week: Salumeria Biellese Chorizo Secco 
This fine ground Berkshire pork is spiced with hot pepper and paprika, and then it is cured/aged until firm. A Spanish-style Chorizo, so tasty you will think you are hangin' in Barcelona! * * * Have a safe, wonderful weekend and thank you for your continued support! Cheers! -All of us at Tewksbury Fine Wines |
