Tasting Notes:
Zesty notes of citrus and youthful pineapple on the schnawzzz (or nose). On the bouche (French for the mouth area) This wine is bursting with freshness and bright tartness while revealing a hint of minerality with musical notes of zesty lemon and fresh green apple.
Notes of sunshine:
We discovered this amazing vineyard and started making single grape wines with it three years ago This has been the "elfs" most exciting grape find to date. It's perfect for summer and because of the farming has a wonderful expression of place. Imagine a Pinot Grigio or Sauvignon Blanc, but, only hmmmmm better. This is a Summer pool party in a glass! It's low alcohol, zesty light character dances over your lips.
Fun facts:
YES, the label is upside down, on purpose, Post pics with it right side up… and you know what I mean… now I’m not say’n chug…or drink from the bottle BUT I’m not say’n not. We dropped it in a BIG bottle so that you can share the love and the amazing joy with many friends.
Farm notes: This vineyard is bio-dynamicaly and organically farmed and by the best in the business. Bio D goes beyond being organic to a more holistic, spiritual and ethical farming practices. Marcus and Elyse work together in trimming the leaf canopy just right to ensure that the sunshine dapples through to the grapes and doesn't scorch 'em. They also reduce the number of grape bunches to concentrate flavors. Then they begin harvesting in the weeee hours of the morning when the grapes are asleep. This keeps the grapes cool for the short trip to the winery. All this equals "fresh" !
Grape history:
Picpoul has been around as long a Pommes Frites and is just begining to get some label time! For hundreds of years it's been largely ignored. It is used to freshen reds up and recently has been made into a simple, light white wine. These vines have been loved and cared for to allow the unique grapes' magic to shine through.
Recipe:
Eggplant Caponata - This is avery versitile recipe and can be served on GF crostini, toss in cold pasta for a salad, stir in in cottage cheese for an elevated snack, mix with tuna or to top a piece of grilled chicken.
Makes approx 6 servings
1 lg. organic eggplant
1 organic red pepper quartered and seeded
2-3 ounces top-quality organic olive oil for mix and have extra for brushing the eggplant and red pepper
6 Kalamata olives, pitted and minced
1 clove organic garlic, minced
2 organic shallots, finely minced
1 T fresh organic lemon juice (to taste)
Sea Salt and freshly ground pepper to taste.
Preheat oven to 3750.
- Halve eggplant lengthwise, optional; etch with a pairing knife in a diamond design and brush with organic olive oil.
- Roast skin side up for 20-30 minutes, let cool, and scrape cooked eggplant from skin. Mince eggplant.
- Halve the red peppers and brush with organic olive oil. Roast with the eggplant and finish charing the skin under a broiler. Place right out of the oven into a bowl and cover for 15 min. Then peal or scrape the skin off and cut into fine dice.
- Mix all ingredients, taste, and season to taste with salt and pepper.