$20 and Under From All Over


Domaine Bousquet Sauvignon Blanc Made from 100% Sauvignon Blanc from estate vineyards in Tupungato, Alto Gualtallary, by the foothills of the Andes at 4,000 feet in Argentina. The soil is gravel and sand. Manual harvest takes place the first and second week of February. Cold maceration is at 8C for 24 hours to extract aromas and flavors. Fermentation is with selected yeasts at a maximum temperature of 15C for 15 days. This is a crisp white wine with hints of lime and apple with a touch of herbs and nice acidity. $12 

Pinot Grigio 2018 Alto Adige DOC Peter Zimmer. Italy.  Made from a selection of grapes from the best vineyards of the valley floor and the steep slopes nearby. The soil here is stony, sandy and extremely chalky. The low yields per hectare and this particular terroir combines for a very particular Pinot Grigio.  The grapes are gently pressed, then clarified through the natural settling of sediment. Alcoholic fermentation is carried out with pure strains of yeast in temperature controlled stainless steel tanks. Malolactic fermentation does not occur. The wine remains on the lees for several months before it is bottled. It has more depth than most Pinot Grigio, with ripe fresh fruit, a touch of pear, and a hint of spice, good mineral character and fresh acidity. $18

Elk Cove Vineyards Pinot Gris 2017  Made from 100% Pinot Gris hand harvested from select hillside vineyards in the northern Willamette Valley in Oregon. The age of the vines is 4 to 32 years. Harvest was from mid-September to mid-October. Harvest sugars were 22.5 brix. They whole cluster press the grapes then the juice is fermented at a very cold temperature in small stainless steel tanks. The wine was bottled in Feb. 2018. This is a light to medium bodied wine with hints of pears, peaches, and apricots with refreshing acidity.  $18

Esporäo Private Selection Branco 2017 made from 95% Semillon and 5% field blend. Portugal.  The wine was created in 2001 to challenge the classic profile of the Alentejo wines.  The first planting was in 1993-1994. The soil is predominantly clay and the age of the vines is 22-26 years. The wine sees some time in oak. This wine qualifies as a garrafeira but is not bottled as one as  this variety is not recognized for garrafeira (wine that has been aged for at least 2 years in wood and another year in bottle). The wine has hints of citrus fruit with notes of white flowers and a touch of spice. $19

Nik Weis St. Urb-Hof Estate Dry Riesling 2018 QbA The production zone is the Mosel Valley, in Germany. The vines are 30 to 70 years old and organically farmed. After pressing the juice is left to clarify naturally for a day before transfer to stainless steel tanks for an ambient fermentation. 100% stainless steel for fermentation and aging. The wine is racked immediately after fermentation and stays on the lees for two to three month before it is bottled. This is a wine with hints green apple and flint with a nice minerality from the slate bedrock balanced by good acidity ($18)

11 Minutes- Rosé Trevenezie IGT Pasqua. Italy. Made mostly from Corvina with Trebbiano Lugana, Syrah and Camenere. The wine is in contact with the skin for 11 minutes which gives the wine its name. Once the must is obtained, it is cooled and transferred to a steel tank where it remains for about 11 hours, the necessary time for the more solid parts to decant. The must is inculcated with select yeasts. During fermentation there is daily monitoring of the wine. Then the wine remains in contact with the lees for about 3 or 4 months. The wine is filtered and bottled in January. The wine has hints of raspberry and strawberry, with floral notes and a touch of spice. $16

Domaine de Bila-Haut ”Les Vignes” Pays d”Oc Rose 2018 made from 55% Grenach and 35% Syrah. Michel Chapoutier. Located in Cõtes du Roussillon, Languedoc. France.  In the hills of the Agly Valley the 40-year-old vines are carefully attended. The juice is fermented and aged in temperature controlled stainless steel tanks. After a short maceration on the skins, a delicate pink hue is attained and the wine is racked and vinified. The wine is then carefully blended for bottling. The wine has hints of citrus and a touch of raspberry. $15

Château La Tour de l’Evêque Rosé 20014 Cuvée Pétale de Rose AOC Côtes de Provence.  France.  Made from 42% Cinsault, 38% Grenache, 9% Syrah, 4% Ugni-blanc 3% Mourvèdre, 2% Sèmillon, 1% Cabernet Sauvignon and 1% Rolle. The hand harvest took place between August 16 and September 16. This is a wine with red berry aromas and flavors that is very easy to drink with a nice finish and aftertaste. $18

Renzo Masi Chianti 2018 made from 95% Sangiovese and 5% Colorino primary from the Rufina area of Tuscany.The producer is Fattoria di Basciano. Italy.  Classic red wine vinification takes place with alcohol fermentation at a controlled temperature in stainless steel tanks. It has aromas and flavors of red berries with a touch of violets and good acidity. It is a wine to be drunk young but could age for a few years.  $12

Rosso di Toscano Renzo Masi Etra e China made from 50% Sangiovese and 50% Cabernet Sauvignon. Tuscany, Italy.  The two grape varieties are fermented separately and malolactic fermentation is completed in stainless steel tanks. The juice is blended and transferred into barriques previously used to produce the “crus “ of Fattoria di Basciano. This is a full-bodied wine with hints of currants, cherry and a touch of vanilla. $16

Domaine Bousquet Cabernet Sauvignon 2018 made from 100% Cabernet Sauvigmon from vineyards in Tupugato, Alto Gualtallary, at the foot of the Andes at 4,000 ft. Argentina. The soil is gravel and sand. Harvest takes place between the last week of March and the first week of April. Fermentation is with selected yeasts for 15 days. This is a medium bodied wine with red berry aromas and flavors. $14


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2 responses to “$20 and Under From All Over

  1. Jonathan Levine

    Interesting selection. I agree with several, have not tried a few and disagree on 1 or 2. As always informative

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