Friday Tasting: Cambria, Siduri, and La Quercia – 9/22/17

Join us Friday, September 22nd, 5-8pm, for a FREE wine tasting!

Cambria 2015 Viognier, Santa Maria Valley: The Jackson family has sustainably farmed Cambria’s Santa Maria estate for 30 years. Having grown up among these vines, Katie and Julia Jackson continue the business and the tradition of caring for the land responsibly. Their 2015 Viognier comes from the Tepusquet Vineyard, and offers aromas and flavors of sweet lime and grapefruit, with crunchy minerality, and a certain salinity, finishing bright and clean. Pair with shrimp scampi.

Siduri 2014 Sonoma County Pinot Noir: Siduri is named after the Babylonian goddess of wine, and is the result of Adam Lee and Dianna Novy’s mutual love for Pinot Noir. Since 1994, Siduri has focused on cool-climate Pinot Noir, starting with vineyards in Russian River and Sonoma County, they now make Pinot Noir from Santa Barbara, Sta. Lucia Highlands, and Oregon’s Willamette Valley. Their 2014 Sonoma County Pinot Noir is intended to represent a larger growing area, combining fruit from Sonoma Mountain, Sonoma Coast, and the Russian River Valley. It offers aromas of cherry, red fruit, and spice, with a refreshing palate of red fruit, balanced by zippy acidity. Pair with lamb rib chops with mint, rosemary, and garlic.

La Quercia 2013 Montepulciano d’Abruzzo Riserva: Winemaker Antonio Lamona comes from a long line of grape growers, but is the first to bottle his own wine. Starting in the 1960s, he began cultivating his vines completely organically. Located on a hillside overlooking the Adriatic Sea, Antonio’s farm is entirely self-sustaining. He grows vegetables and produces his own cured meats, cheese, and olive oil from the farm, in addition to growing around 46 hectares of vines. The 2013 Montepulciano d’Abruzzo Riserva is aged for 12 months in 50 hL Slavonian oak barrels, then for a further year in stainless steel before bottling. Rich, but not heavy, this very small production wine is rustic, brimming with black cherry, plum, and black pepper notes. Pair with pork chops and olive tapenade.

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