~Wines~~
Rodica Malvazija 2022- $18.99/btl $2.50/taste
Rodica is an organic winery in Istria, a wine region in Slovenia. Situated in the city of Truske, they cultivate 60,000 vines on 15 hectares of land that prior to the vineyard planting had been overgrown and untouched leading the Rodica Family to believe that it is very likely that no man-made chemicals have ever touched this property! This wine is made of Istrian Malvasia, or “Malvazija” which is native to Croatia while Malvasia is known to be native to Greece. It spends a few hours on its skins after crushing to enact spontaneous fermentation and then 25% of the wine spends 6 months in HUGE acacia barrels before it’s blended in stainless steel tanks and bottled unfiltered. Fresh and fruity with peaches and apricots being the main squeeze, but minerality and a hint of almond finish it off.
OUEST Rose 2023- $19.99/btl $2.50/taste
Ouest, pronounced “west” is a line of wine from Division Winery in Portland, Oregon. The Ouest line was created to pay homage to the great Pacific Northwest as a whole of a wine region and the wines we are going to try from them are made from grapes sourced from organic and sustainable vineyards throughout western Columbia Valley and Yakima Valley. This rose is made entirely of Gamay Noir and is SO FRESH. Beautiful strawberry and raspberry notes that flow continuously intermingling with fresh garden basil.
OUEST Red Blend 2022- $19.99/btl $2.50/taste
In Columbia Valley, Washington they are growing some seriously cool varietals. This bold red is a blend of Sangiovese, Nebbiolo and Syrah and is fermented naturally with varying levels of whole-cluster inclusion. Touted as a “pizza-party-red” it’s bold, but beautifully crafted to be approachable, despite being comprised of some pretty heavy-hitters!
Rodica Refosk 2022- $18.99/btl $2.50/taste
Back in Slovenia! Refosk, or Refosco is indigenous to Italy and Slovenia and is a bold and peppery grape with long, lingering tannins. This wine was produced naturally with spontaneous fermentation occurring during the 8 day maceration and spends 8 months in those HUGE 2,500L acacia barrels. Dark fruit, leather and man oh man that pepper!