learn your scales

release 12. November 2021

Release 12 Wines

Going Places Pinot Noir 2016

Grapes: 100% Pinot Noir

ABV: 12%

Region: Willamette Valley, OR

Winemaker: Kate Norris and Tom Monroe

Viniculture: Biodynamic farming

Winemaking: Fermented whole cluster in open-topped concrete tanks, aged for 16 months in neutral French oak

J. Lassalle Cuvée Preference 1er Cru NV

Grapes: 60% Pinot Meunier, 20% Chardonnay, 20% Pinot Noir

ABV: 12%

Region: Champagne, France

Winemaker: Angéline Templier

Viniculture: 50 year-old vines farmed “lutte raisonnée,” sustainable. hand-harvested

Winemaking: pressed in wooden basket press, fermented

 

Sierra Cantabria Rioja Gran Reserva 2009

Grapes: 97% Tempranillo, 3% Graciano

ABV: 14.5%

Region: Rioja, Spain

Winemaker: Marcos Eguren

Viniculture: Organic, dry farmed viticulture under conversion to biodynamic

JL Chave Selections “Mon Coeur” Côtes du Rhône 2019

Grapes: 60% Grenache, 30% Syrah, 10% Mourvèdre

ABV: 14.5%

Region: Southern Rhône Valley, FRA

Winemaker: Jean-Louis Chave

Viniculture: Organic, purchased fruit from contracted growers from four Côtes-du-Rhône villages (Visan, Vinsobres, Cairanne, and Rasteau)

Winemaking: Wild yeast fermentation in stainless steel, then transfer into used oak vats of varying sizes.

 

Ventisei Vino Nobile di Montepulciano 2016

Grapes: Pinot Noir, Blaufränkisch and Zweigelt

ABV: 95.5% Sangiovese, 4.5% Merlot

Region: Montepulciano, Tuscany, Italy

Winemaker: Eline Aloy

Viniculture: Organic, hand-harvested vineyards in central Tuscany

Winemaking: Wild-yeast fermentation, then aging in large oak barrels for 18 months

2019 Bois d’Arlène “La Comtesse” Blanc

Grapes: 40% Vermentino (Rolle), 40% Viognier, 20% Picquepoul

ABV: 13%

Region: Vacqueyras, Southern Rhône Valley, France

Winemaker: Phillipe Bernard

Viniculture: Organic, hand-harvested 

Winemaking: A short skin-on maceration during pressing, then fermentation with wild yeast with occasional lees stirring. No malolactic fermentation takes place.