Free tasting | Saturday, November 23, 2019 | 4-6PM

For Thanksgiving Wines: Part 2, Jackson from Mise Wines is pouring seven gorgeous all natural and organic wines for the big family feast. 10% off all tasting wines. Here’s the ‘gobble gobble’ line-up:

Thanksgiving Wines: Part 2 with Jackson:

2018 Division ‘Un’ Chardonnay

Who: Kate Norris and Tom Monroe

What: Chardonnay

Where: Oregon, United States

How: These Chardonnay grapes were fermented and aged in a combination of stainless steel and different types of oak, including Austrian oak and neutral French oak.

Farming Method: Organic

Fun Fact: Owners Kate and Tom co-own a Labrador Retriever named Butch Cassidy who has the very “difficult” job of taking naps and keeping everyone company at Division all day.

Tasting Notes: A full-bodied rush of flint, grassiness, green apple, and brioche.

2018 Division ‘Un’ Pinot Noir

Who: Kate Norris and Tom Monroe

What: Pinot Noir

Where: Oregon, United States

How: These grapes were aged in mostly French oak barrels (and a small amount in Austrian oak) for 9 months before aging in concrete for about a month before bottling.

Farming Method: Biodynamic

Fun Fact: Many of these Pinot Noir grapes were foot stomped!

Tasting Notes: Think you have a grap on Pinot Noir from Willamette Valley? Psych! Un is filled with savory huckleberry and praline notes that will blow your taste buds!

2018 Division ‘Béton’

Who: Kate Norris and Tom Monroe

What: Cabernet Franc, Gamay Noir, Pinot Noir, and Côt

Where: Oregon, United States

How: These grapes come from all over Oregon and are fermented differently; all do spend 20-25 days on their skins before they are blended together. Then the wine is aged in a 975 gallon concrete tank nicknamed Big Bertha!

Farming Method: Organic

Fun Fact: Did you get a chance to taste the 2017 Béton? The Cabernet Franc were grown in Southern Oregon in Applegate Valley which were affected by wildfires. The 2017 vintage was therefore quite smokey! 

Tasting Notes: There’s no smokiness here-this vintage is juicy and tart with notes of raspberries, cassis, and blackberries.

2016 Ca’Liptra ‘21 San Michele’ Verdicchio Riserva 

Who: Pals Giovanni Loberto, Roberto Pisani, Antonella Traspadini, and Agostino Alfieri 

What: Verdicchio 

Where: Marche, Italy

How: The Verdicchio grapes were crushed in a basket press before undergoing fermentaion in used barrique. The wine was then aged for 12 months.

Farming Method: Organic

Fun Fact: The name Ca’Liptra is a combination of Ca’ (which means ‘house of’) and the initials of the owners’ names. 

Tasting Notes: Smooth and full-bodied with notes of almonds, lemon, and a blast of minerality.

2016 Jean David Cdr Villages Seguret Cuvée

Who: Jean and Martine David

What: Grenache, Carignan, Syrah, Cinsault, and Mourvèdre

Where: Rhône Valley, France

How: This was co-fermented in concrete with indigenious yeasts before being aged for another year in concrete.

Farming Method: Organic

Fun Fact: The Greeks first started cutivating vines in nearby Massalia (now Marseilles) in 600 BCE!

Tasting Notes: Smooth with notes of cherries and plums.

2014 Monte Bernardi Sa’etta

Who: Michael Schmelzer

What: Sangiovese

Where: Tuscany, Italy

How: These grapes are fermented on their skins in oak casks for 20-27 days. The wine is aged for 18-24 months in German and Austrian oak and then for an additiona 12+ months in bottle.

Farming Method: Biodynamic

Fun Fact: Michael Schmelzer, a Michigan native, and his family bought Monte Bernardi and moved to the estate in 2003. The estate dates back to 1085 and the buildings on site are 300 years old! 

Tasting Notes: Warming notes of cedar, blackberries, and violets.

2016 Menti ‘Roncaie sui Lieveti’ Gambellara 

Who: Giovanni and Stefano Menti

What: Garganega 

Where: Veneto, Italy

How: After harvesting by hand the grapes are fermented with indigenious yeasts in stainless steel. The wine goes through a second fermentation once bottled.

Farming Method: Biodynamic

Fun Fact: Before joining his Father in the cellar, Stefano worked at a mineral water company in the Czech Republic. Stefano moved back home after his Father asked him to help in the vineyards and then fell madly in love with winemaking.

Tasting Notes: Melon, tangerine, and energetic bubbles!