Free tasting | Saturday, December 14, 2019 | 4-6PM

Jackson from Mise Wines is opening his well-traveled wine bag full of his Cheese Shop’s Greatest Hits. That’s right, he’s pouring a selection of your favorite Mise Wines, all at a 10% discount, this Saturday from 4-6PM. Come stock-up for the holiday season! Jackson’s Greatest Cheese Shop hits include the below wines. See you Saturday!

Jackson’s Greatest Hits:

2017 Domaine des Huards, Cour-Cheverny Romo

Who: Gendrier Family

What: 100% Romorantin

Where: Loire Valley, France

How: The grapes were pressed into tank and aged on the lees.

Farming Method: Biodynamic

Fun Fact: Romorantin is a super localized and rare grape. It is only planted in an appellation called Cour-Cheverny in the Loire Valley and as of 2008 there were only 73 hectares planted!

Tasting Notes: Nice acidity with notes of lemon, honeysuckle, and beeswax. A staff favorite!

2016 Monte Bernardi, Italia Ti Amo

Who: Michael Smeltzer

What: A crazy blend of grapes from all across Italy that include Sangiovese, Malvasia Nera, Monepulciano, and Canaiolo.

Where: Tuscany, Italy

How: These grapes are harvested by hand with indigenous yeasts and aged in a mixture of concrete and stainless steel.

Farming Method: Organic

Fun Fact: Michael Smeltzer is a Michigan native who did what we all dream of doing-he packed up his things and moved to Italy!

2018 Division Winemaking Company, Division-Villages 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.

2017 Domaine Guion, Cuvée Domaine Rouge

Who: Stéphane Guion

What: Cabernet Franc

Where: Loire Valley, France

How: This was fermented with native yeasts and aged in tank.

Farming Method: Organic

Fun Fact: This was aged in a large cave that 6 other families also use for wine storage that used to be a Resistance hideout during World War II!

Tasting Notes: Leather, tobacco and spice alongside black currant notes.

2017 Paul Barre, Aux Caudelayres

Who: Paul and Gabriel Barre

What: A blend of Merlot, Malbec, and Cabernet Franc.

Where: Bordeaux, France

How: This blend was fermented with indigenious yeasts and aged in a combination of stainless steel and used barrels.

Farming Method: Biodynamic

Fun Fact: Paul Barre begun employing biodynamic practices in his vineyards in 1990.

Tasting Notes: Wild cherries, blacberries, and spice that coast alongside luscious earthiness.

2016 Domaine Reveille, Ultra Violet, Cotes du Roussillon

Who: France Crispeels

What: Syrah

Where: Languedoc-Roussillon, France

How: This was fermented in stainless steel with indigenious yeasts.

Farming Method: Organic (in the process of converting over to biodynamic practices)

Fun Fact: Frances is a Belgium native who studied architetue and writing before falling in love with wine. She started making wine in 2006.

Tasting Notes: Plum and rapsberries with a velvet body that will warm you up even on the coldest December Eve!