Envinate Albahra, 2016
What to expect
Sight: Dark purple, with a red tint
Smell: Red ripe berries, subtle herbaceous quality, great minerality
Taste: Dry, remarkably fresh with dark fruits and spices
Pairings: Valencia style paella, various roasted meats
This wine comes from the wine region of Almansa in Spain, near Valencia. The grape varietal is Garnacha Tintorera (Alicante Bouchet) and is sourced from a single vineyard that is over 30 years old. To provide the best expression of place and land, all of the Envínate vineyards are organic. The grapes are crushed by foot and fermented with wild yeasts. Fermented and aged in large cement tanks; no sulfur is added unless absolutely necessary before bottling. All of these practices result into some of the most honest and pure expressions of wine in Spain.
Envínate is the brainchild of four wine-making friends. While studying oenology at a University near Valencia, these four young winemakers came together and started the “Envínate” project. Their collective aim is to make profoundly pure and authentic wines from different regions around Spain while achieving the best possible expression of ‘terroir’ or the natural environment expressed in each wine.
Division-Villages Béton Blend, 2015
What to expect
Sight: Palish ruby red
Smell: Raspberry, currant, smoky
Taste: Dry, medium body, fresh & fruity, great minerality
Pairings: Hard cheese, pasta carbonara, charcuterie board & chicken parmesan
This unique blend has been thoughtfully created from some of the best AVA vineyards in Oregon (Willamette Valley, Applegate Valley, Umpqua, and Eola-Amity Hills). This wine is 65% Cabernet Franc that originates from higher elevation and some older vines. Gamay, Malbec and Pinot Noir make this blend fresh and fruity with a nuanced finesse. The Gamay has been fermented carbonically (inside the grape before yeast) and only native yeast has been used to cause spontaneous fermentation. Before bottling, the wine is aged in concrete hence the namesake “Béton”, the French word for concrete.
Created and aged at the Southeast Wine Collective, this Cabernet Franc blend truly inspired us to support not only Loire style winemaking but also our ambitious and creative minds we have here in Portland. Perfect for the spring with not too much body but enough complexity to dedicate this wine to Club Vino. Plus we loved the Paris Metro map on the label should you every need that in your travels.
Bura Plavac “Fresh”, 2016
Pelješac Peninsula, Croatia
What to expect
Smell: Very fresh (hence the name!), black current, dark cherry with a touch of herbs
Taste: Light to medium bodied, bright and lively acidity, chalky minerality, fruit driven
Pairings: Young cheeses, any sorts of burgers, fatty seafood’s, light pasta’s
The Bura winery has been along Pelješac Peninsula for several hundreds of years where they have been working with a grape varietal called Plavac-Mali (Blue-Small), which is closely related to Zinfandel. Now-a-days there is very little resemblance to a Zinfandel as we know it. The name of this wine is ‘Fresh’ and you might be able to taste why. The fermentation is done in stainless steel tanks and the aging is all done in bottle, which allows for a pure ‘fresh’ representation of Plavac-Mali.
This is our nod to the change of weather. The Plavac Fresh is a bright and lively red just in time for Spring and our returning sunshine. Get outside and enjoy the flowers blooming, soak up some rays. You would be surprised how refreshing red wine can be if you put a slight chill on it! This wine also gives you the opportunity to discover Croatia wines, which are well-hidden gems.