🖤 new wine crush alert 🖤
Filipa Pato's Post-Quercus 100% Bical has become the object of my most recent obsession; fermentation on its lees in massive clay amphorae allows for a gentle micro-oxygenation while amplifying the naturally breathy, textural properties of the clay-rich soils of the Ribera da Gândara region. 🏺🍂 Juicy ripe yellow stone fruit, burnt citrus, and chamomile flavors are given a more serious edge with a slight brine and a chalky tannin that punctuate the front and back of the palate. 🍑🍋 Available now at CSL 🙃
This weekend our featured flight will be all about Pais!!! A common grape of Chile, we will be pouring from three producers showing true character of site specific, old vine Pipeno and more serious renditions of this grape. Pictured are Daniela and Jose Louis of Gonzales Bastias tasting us on some wonderful barrel aged and amphorae aged wines from the Maule Valley. #pipeno#pais#matorral#maulevalley#chileanwine#amphorae#winebar#wineflight#winelife
Amphorae. I was reading about these vessels and found that there's a 148ft hill in Rome - Monte Testaccio, formed of the broken pieces of 53 million of these things, discarded after their journeys. Each built by hand and all those touched fragments forming the enduring structure of that mounded rise.
These amphorae are handmade out of an ancient material called cocciopesto -- a mixture of terra-cotta, brick, stone and sand used to make Roman aqua ducts. We have a couple of these and will ferment wine in them this fall! 🏺