Thursday: Boston Wine Company
Come on in and try some new-to-the-store wines! We have a little bit of everything with a Greek White, Australian Cabernet Sauvignon and two Italians, a white and rosé. Why not try something new to kick off the weekend? Hope to see you in!
We will be tasting:
Argyros Estate, Santorini Assyrtiko 2017 - Aegean Islands, Greece
Founded in 1903, the Argyros Estate is located on the island of Santorini. In 1950, the Argyros vineyards were passed down to the founder’s son who tripled the estate from five to fifteen acres. Tiannis Argyros, the third-generation owner of the estate who took over in 1974, began looking to expand beyond the local market for his wines. Argyros Estate practices sustainable viticulture, using composted grape must as fertilizer and plowing the vineyards with mules. Assyrtiko is the iconic white grape of Santorini, known for its relatively high natural acidity coming from the volcanic soils. Argyros Estate’s 2017 vintage is true to character, with flavors of citrus, lemongrass, stone and a subtle oak influence that highlights earthy flavors from vines over 200 years old! It is medium-bodied, elegant and has a steely acidity that leads to a crisp and lengthy finish. Pairs well with shellfish, fish, sushi and vegetable dishes.
Argiolas, Vermentino di Sardegna Costamolino 2017 - Sardinia, Italy
Argiolas is the foremost wine estate on the island of Sardinia, producing archetypal wines from native varietals. The winery was founded in 1938, by Antonio Argiolas and was the first on the island to pursue quality over quantity. Today, the Argiolas family is recognized as Sardinia’s leading wine producer. Costamolino, named after the region, is made entirely from Vermentino, an aromatic white grape variety that thrives in the Mediterranean climate of Sardinia. The grapes are harvested in August and September and vinified in stainless-steel tanks to retain acidity. A small percentage sees malolactic fermentation to give the wine roundness and texture. The 2017 vintage is 100% Vermentino and showcases notes of macchia, evergreen shrubs, green herbs, pine, mint coupled with ripe stone fruit and sweet citrus. The palate is vibrant and textural with lingering vibrant finish. This wine’s lemony acidity will accent lobster or squid, but carries enough weight to work with spaghetti topped with bottarga.
Ringbolt Cabernet Sauvignon 2017 - Western, Australia
As treacherous as it is beautiful, Western Australia’s rugged southwest coastline is littered with shipwrecks - the wreck of the Ringbolt among them. The Ringbolt sunk in the late 1800s in what is now known as Ringbolt Bay, located on the southern tip of the Margaret River wine region. It is in this bay where the Southern Indian Oceans merge, giving a distinction to the grapes grown just offshore. The Ringbolt Cabernet Sauvignon is 100% Cabernet Sauvignon fermented in stainless steel tanks before spending one year in American, French and Hungarian oak Barriques and Hogsheads. After eight months in the bottle, the wine shows a bouquet of ripe forest berries infused with tobacco leaf and cassis, with a hint of cedar oak. The medium bodied palate displays bright berries with a spicy mid palate freshness. Soft, luscious tannins and a long fresh finish make this Cabernet a great pairing for ribeye steak, roasted root vegetables, brown rice or caramelized onions.
Pico Maccario, Lavignone Piemonte Rosato 2018 - Piedmont, Italy
The Pico Maccario winery dominates the largest single-block vineyard in all of Piedmont. Pico Maccario practices careful viticulture and minimal winery intervention to achieve a fresh, crisp, quenching rosé. For their Rosato, the Maccario brothers use 100% estate Barbera that undergoes a simple stainless steel vinification before spending three-to-six months aging in stainless steel tanks. Pale salmon in appearance, the 2018 Lavignone Rosato has notes of wild strawberries, watermelon, cranberries, fresh-cut grass and river stone. A refreshing, but modest backbone of acidity supports a round mouth-feel and velvety texture. The dry and balanced finish leaves the palate feeling clean and refreshed. This aromatic and dry wine would ideally be paired with a range of meals, from a cool salad of farfalle pasta, fava beans, cherry tomatoes and spring onion to salt-baked red snapper with coconut rice.
Thursday: Litchfield Distilling - Litchfield, CT
Reveler is excited to welcome Litchfield Distillery back to the tasting bar! David and Jack Baker grew up in the water-bottling business, with Crystal Rock Bottled Water. They decided to take their education in a family-owned business and open a distillery in their home state of Connecticut. Litchfield Distillery refers to themselves as Batchers in honor of the early farmers of northwest Connecticut, a region that became known for its ample yield of wheat, corn and barley. Today, Litchfield takes the best ingredients that their local farmers have to offer and distill fine craft spirits, one batch at a time. Come on in and restock your bourbon for fall!
We will be tasting:
Batchers’ Straight Bourbon Whiskey - Traditionally aged in #4 charred barrels, the Straight Bourbon Whiskey displays an amber color, releases notes of butterscotch and vanilla with a slight peppery finish. This smooth and balanced whiskey won Silver and Bronze at the 2016 and 2017 San Francisco World Spirits Competition.
Batchers’ Double-Barreled Bourbon Whiskey 10-Year - This 10-year bourbon is bottle proofed to 88 and then re-barreled to invite a delicious bouquet of caramels, vanillas, fruits and spices that linger and evolve on the palate.
Batchers’ Vanilla Bourbon - Straight Bourbon whiskey is infused with Bourbon-Madagascar vanilla extract, and a vanilla bean is added to each bottle to invite further flavor development as the bottle rests. Aromatic and well-balanced, this is a great sipping bourbon as well as a great addition to cocktails.Learn More
Friday: Lookout Farms - Natick, MA
Reveler is excited to welcome Natick, MA’s own Lookout Farm Brewing & Cider Co. back to the tasting bar! Lookout Farm is one of the oldest working farms in America, established in 1651, caring for over 65,000 trees on their 180 acre orchard. Lookout Farm Hard Cider was established in April 2015 and it wasn’t long before they were encouraged to start a farm brewery. Thus, in August 2017, Lookout Farm Brewing and Cider Co. was born with ciders and beers on tap at the orchard’s tasting room. Lookout Farm Hard Cider is a true craft cidery, using their expertise in modern fermentation and traditional aging techniques to produce a uniquely refreshing hard cider. They carefully select the most flavorful apple blends and add the finest ingredients to create a cider that is both exceptional and true to our New England heritage. Come on in and try some of your neighbor’s craft hard cider! We will be tasting:
Flagship Farmhouse Cider - Their pressed blend of apples are fermented with a combination of yeasts, each one adding a layer of flavor and complexity. The final product is filtered, resulting in a golden cider that receives a touch of Lookout’s own raw honey before it is bottled on site.
1651 Oak Barrel Aged - Select cider apples are pressed in small batches, fermented with their house yeast blend and aged in American oak. Pronounced vanilla aromas complement the woody flavor that balances the natural sweetness of the cider.
Hop Up - A carefully crafted blend of hops and select cider apples. Firm yet balanced, showing bright citrus flavors and intense earthy aromas.
First American Cherry - We’ll likely never know if George Washington really cut down his father’s cherry tree, but we do know that Lookout Farm was growing fruit when George became the first American president. First American Cherry was made in honor of George and the generations of farmers who came before us.Learn More
Saturday: French Wine Tasting
David Large Vigneron Wines - Beaujolais, France
We are thrilled to debut five new wines we just got in by independent French winemaker David Large of David Large Vigneron in Beaujolais, France! A one-man show, Large practices organic winemaking with only 5 hectares of vineyards that have been farmed by his family since 1840. Large learned viticulture and winemaking from the lessons his family passed down through the generations. The vineyard is in conversion to organic certified farming, using total carbonic maceration, indigenous yeasts, raw cement tanks and wines are unfiltered. Supple-textured and round, these wines are a fantastic prelude to the upcoming holiday season as they will work wonderfully with your holiday dinners! If you adore Pinot Noir, give these a try!
We will be tasting:
“Nelson”, Gamay 2018 - Beaujolais, France
Named after Large’s one-eyed cat, “Nelson” undergoes a nine day maceration with whole clusters before aging in stainless steel. A deep, almost black-red color, notes of cherry, prune, and a hint of cranberry define this Beaujolais. Would drink well with grilled red meats, Asian dishes, red fruit desserts and sorbets.
“Ça” Brouilly, Brouilly 2016 - Beaujolais, France
Red wines produced in Brouilly, one of ten designated villages to produce Cru Beaujolais, are typically light, aromatic, incredibly fruity and charming. Brouilly’s bright red fruit flavors from the Gamay grape include notes of cherry, strawberry, and plum. With very little tannins, these wines are easy to sip, but pair great with food. Though typically enjoyed young, Brouilly wines can age for up to five years. Domaine David Large’s 2016 “Ça” Brouilly is 100% whole cluster Gamay that undergoes semi-carbonic maceration in concrete tanks. The wine is ruby red in color, showing cherry highlights, subtle peony aromas and even red curry spice.
“Gamayhameha” 2018 - Beaujolais, France
The “Gamayhameha” is a return to the basics of Beaujolais, as well as a nod to beloved 1990s Dragon Ball Z. 100% Gamay grapes undergo a semi-carbonic maceration in concrete tanks for eleven days. This unfined wine is equally serious and fun with notes of wild berries, vibrant acidity and smooth dry tannins. It is best enjoyed with lighter dishes.
“Les Grands Terriers”, Beaujolais-Villages 2017 - Beaujolais, France
“Les Grands Terriers”, translated to “The Great Lands”, refer to the small, steep slope plot of vines that produce this wine that were a particular favorite of Large’s grandfather. The 100% Gamay “Les Grand Terriers” is 50% whole cluster and 50% destemmed that sees a semi-carbonic maceration in an ovoid fiberglass tank for 14 days. An absolute monster of a wine in nose and body, it exhibits a garnet color, while the nose offers notes of black fruit, coffee, pebble and a hint of smoke. Enjoy this unfiltered wine as is or with grilled fillet, rabbit with mustard or Pot-au-feu.
“Heartbreaker”, Côte de Brouilly 2017 - Beaujolais, France
Another whole cluster 100% Gamay wine, “Heartbreaker” is an ode to musical giants like Led Zeppelin and Mariah Carey. Semi-carbonic maceration in a fiberglass tank for 14 days give the wine a violet color, its nose and palate integrating notes of raspberry, black currant, and bright fruits before a fleshy and long finish.
Announcing In-Store Wine Education Classes!!
We are thrilled to announce monthly educational wine tasting classes for wine lovers! The theme will vary each month and will occasionally have a guest speaker. Each class is $35 per person, is limited to 20 people per class and takes place from 7-8:30PM. Next one up? September 25th!
Sep 25th - VARIETAL EXPLORATION SERIES: Cabernet Sauvignon and Blends across Three Different Regions - Kim Wallace, Reveler Beverage Wine Director, Advanced Sommelier/WSET Advanced
Oct 23rd - Wine Additives: Fact from Fiction - guest speaker Alison Dunn of Oz Imports, WSET Diploma
Nov 20th - Thanksgiving Wine & Food Pairings - guest speaker Ross Cohen of Martignetti Companies, WSET Advanced
Dec 18th - Wine Class: Navigating a Wine List & Communicating what You Like in a Wine - Kim Wallace, Reveler Beverage Wine Director, Advanced Sommelier/WSET Advanced