Old Westminster Winery & More
Free tasting | Saturday, April 27, 2019 | 4-6PM
Jackson is ready to rock n’ roll with the newest hits from Old Westminster Winery all the way from Maryland! Plus, Farmer Fizz is BACK. Hello, Spring. We’ve been waiting for you!
Old Westminster Farmer Fizz
Who: Trio of Baker siblings: Drew, Lisa, and Ashli
What: Merlot, Syrah, Cabernet Franc, Cabernet Sauvignon, Petit Verdot, and Chambourcin
Where: Maryland, United States
How: The grapes are fermented with wild yeasts
Farming Method: Organic Practices
Fun Fact: All 50 U.S states produce wine!
Tastes Like: Ticklish bubbles, dry and bright notes of strawberry and cherry. A delish porch-pounder!
2018 Old Westminster Piquette
Who: Trio of Baker siblings: Drew, Lisa, and Ashli
What: Sauvignon Blanc, Viognier, Chardonnay, Albariño, Cabernet Franc, Cabernet Sauvignon, and Grüner Veltliner
Where: Maryland, United States
How: The grapes ferment spontaneously with wild yeast in tank before spending time in a mixture of stainless steel and oak barrel.
Farming Method: Organic Practices
Fun Fact: ‘Piquette’ is a drink that has been historically popular throughout vineyard workers in France; vineyard workers used to be given freshly pressed grapes that they would make into Piquette as payment.
Tastes Like: Fresh and lively notes of lemon and stone.
2018 Old Westminster Albariño
Who: Trio of Baker Siblings: Drew, Lisa, and Ashli
What: Albariño
Where: Maryland, United States
How: Pétillant Naturel
Farming Method: Organic Practices
Fun Fact: The sparkling method used to make Pétillant Naturel, Méthode Ancestrale, was first usedto create sparkling wine in the 16th century by Monks in Limoux, France.
Tastes Like: Fine bubbles with notes of stoniness, hay, and pear.
2017 Welsh Family, Blaufränkisch
Who: Dan Welsh and Wendy Davis
What: Blaufränkisch
Where: Good ol’ Willamette Valley in Oregon, United States
How: Fermented with native yeasts and aged for 6 months in neutral oak barrels.
Farming Method: Organic practices
Fun Fact: The first Pinot Noir grapes were planted in Willamette Valley (and Oregon!) in 1965 by a winemaker named David Lett.
Tasting Notes: Showy and dramatic with woodsy and black currant notes.
2017 Mary Taylor Anjou Blanc
Who: Pascal Biotteau
What: Chenin Blanc
Where: Loire Valley, France
How: Stainless Steel
Farming Method: Organic
Fun Fact: Bordeaux is about six times larger than Napa Valley!
Tasting Notes: Dry, wicked minerality, and notes of apricot and honeysuckle.
2015 Mary Taylor Bordeaux Rouge
Who: Jean Marc Barthez
What: Merlot, Cabernet Franc, and Cabernet Sauvignon
Where: Bordeaux, France
How: This was aged in stainless steel.
Farming Method: Organic
Fun Fact: If you haven’t had the pleasure of trying the Bordeaux sweet wine, Sauternes, you should go out and do that immediately. But if you have here is another treat to have: dark chocolate covered raisins soaked in Sauternes. You can find this luscious dessert in a few candy shops in Paris.
Tasting Notes: This has notes of tart raspberries, cherries, and smoke.