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.