about the wines
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hugo mendes originally trained as a biomedical engineer, but in 2004 he worked his first wine harvest and decided to entirely change his career. he became a winemaker, and for 11 years worked in cellars and consulted all over portugal. in 2016 however, tired of making wines to other people’s specifications, he decided to strike out on his own. he got a good deal on some friend’s grapes, made the wine in a friend’s winery, and pre-sold as much wine as he could over social media just so he could afford to bottle it. since that first vintage, however, hugo has skyrocketed to the heights of portuguese wine culture. he has become well known for his efforts to help build up a new, younger, more dynamic portuguese wine community and the endless creativity of his wine making. this is a blend of touriga nacional, tinta roriz (tempranillo), and touriga franca fermented and aged in stainless with deep red, pomegranate and plum fruit, all carried by vivid acid. crisp and lively, with a blood orange grip at the back and zesty tannins. serve with a chill.
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domaine d’ansignan is a partnership between vignerons sebastien calduch and jeff carrel whose mission is to preserve the art and tradition of winemaking in harmony with nature and to deliver natural wines with great energy and balance. the estate is located at the very end of occitanie, high in the pyrenees mountains. this blend of mostly grenache and lledoner (aka 'hairy grenache' hahaha!) accented with some syrah, carignan and macabeu is fesh and bright with redcurrant, pomegranate and strawberry notes.
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Domink Gober and Gerald Freinbichler met when they worked together in the cellar of the famous Franz Weninger, one of Austria's most celebrated producers. With Franz’s encouragement, they decided to renovate an old garage winery and a few hectares of Blaufränkisch vineyards, and the pair haven't looked back since. Their Vineyard Project 004 is a project undertaken 'as a way of connecting soulful yet overlooked vineyards with soulful growers.' - they are buying up vineyards for cheap from co-op members (due to low demand) and improving the farming methods to make the vineyards economically viable and qualitatively better. Their goal is to make Blaufränkisch that shows Burgenland is more than a region with heavy soils and warm weather that produces fat wines. All grapes are farmed organically. This light, bright organic blend is primarily Zweigelt, blended with Merlot and Blaufränkisch. It's juicy, fruit forward with bright red and dark fruits and zesty with subtle herbal spice.
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established in 1970 by the late riccardo bruna, bruna is the benchmark producer of the local pigato (aka vermentino) grape, a late-ripening variety named for the amber spots that appear on the bunches. located in the arroscia valley in western liguria, bruna is a tiny 7.5 hectare estate consisting of 5-6 vineyard plots, all planted on terraced vineyards carved out of the mountainside and perched at 200-300 meters above sea level about 15km from the mediterranean – hence this area is known as the maritime alps. bruna is now run by riccardo’s daughter francesca and her husband, roberto. they farm organically and production is tiny – only 3000 cases max in a good year! this yummy blend of mostly granaccia (aka grenache), rossesse and is light and juicy with racy wild red berry, plum, and herbal notes with a savory minerality. serve chilled or room temp - delicious either way!
