NICHE NICHE ALL OVER THE MAP!
UNEXPECTED TERROIR IN UNDERREPRESENTED PLACES
The Wines…
Hamachi Crudo, Grilled Ramps, Sea UrchinAnalemma, Atavus Vineyard Blanc des Noirs 2014
Since 2010, Analemma has focused on biodynamic farming in the Columbia Gorge of Washington. Leasing their first vineyards, Analemma began planting their own vines in 2012 on their 52 acres located in Mosier Hills. The winery sources from their estate vineyards planted in Mosier Hills, Atavus Vineyard, and Oak Ridge Vineyard. The winery also farms extensive acres growing cherries, lavender, and open pasture around the estate to encourage biodiversity. The Atavus Vineyard has been leased and farmed by Analemma since the founding of the winery in 2010 - Analemma makes 3 versions of Pinot Noir and an Alsatian inspired Gewurztraminer from this location.
Region: Columbia Gorge AVA
Grape: 100% Pinot Noir
The Wine: Single vineyard, single vintage, single variety. This wine is a single vineyard methode-champenoise sparkler made from 100% Pinot Noir. A vintage wine released each year, this bottling is all 2014 fruit. Aged sur lie for 40months
Charred Gem Lettuce,Herbed Parmesan GremolataSpring Onion, Calabrian ChiliEarly Mountain Vineyards, Young White 2019
In the foothills of the Blue Ridge Mountains near Madison, Virginia, Early Mountain is a 350 acre estate initially planted to vine in 2005. After a sale of the property to the current owners in 2010, the estate was renovated and opened in 2012 as Early Mountain. Ben Jordan, a native Virginian who is also the winemaker for Lightwell Survey, oversees winemaking and production at Early Mountain.
Currently 55 acres of land are planted to vine at Early Mountain - most being Bordeaux varieties. In 2015, Early Mountain decided to expand production and purchase more land under vine planted to different varieties (Malvasia Bianco, Tannat, Vidal Blanc). This bottling is 100% Vidal Blanc, which was developed in the 1930s for the production of Cognac in Europe. It is a cross between Ugni Blanc (Trebbiano Toscano) and Rayon d'Or, a hybrid variety.
Region: Blue Ridge Mountains, Virginia
Grape: 100% Vidal Blanc
The Wine: Sourced from a new vineyard site, this wine is 100% Vidal Blanc done in neutral oak barrel. Extremely textured!
Seared Strip, Morel Mushrooms, Pommes Puree, Bone Marrow Jus, Spring VegetablesAndrew Will, Two Blondes Black Label Cabernet Sauvignon 2017
Started in 1989 by Chris Camarda, Andrew Will Cellars is producing some of Washington’s top wines with a focus on Bordeaux varieties. Named after Camarda’s son Will and nephew Andrew, Andrew Will Cellars began its life sourcing from only two single vineyards - Champoux Vineyard in Horse Heaven Hills AVA and Ciel du Cheval in Red Mountain AVA - while making only single-variety wines. Since then, the winery has expanded to sourcing fruit from Two Blondes Vineyard in Yakima Valley AVA (named after Chris’ wife and his business partner’s wife) and Discovery Vineyard in Horse Heaven Hills AVA. As well as this, since 2001, the winery has moved away from only single-variety bottlings and now is focused on creating the best overall wine with all the grapes they have access to. In 2013, Chris’ son Will joined the winery and is now in charge of winemaking.
The Winery is located on Vashon Island - a ferry ride from Seattle. The winery moved to this location in 1994 and has been there since, adding buildings as the need to expand arises. Because of this location, after the grapes are hand-harvested they are sent by ferry to get to the winery. Most of the wine from Andrew Will Cellars is made in the same manner - all fruit is 100% destemmed, native yeast fermention occurs in stainless steel, and then the wines are aged in oak barrels (25-35% new).
Region: Yakima Valley AVA
Grape: 100% Cabernet Sauvignon
The Wine: Sourced from Two Blondes vineyard, the wine is 100% Cabernet Sauvignon from 17 year old vines. The wine was fermented in stainless steel using native yeast and then aged in 20% new french oak / 80% neutral oak for 19 months.
Rhubarb Angel Food CakeLa garagista, Bouleverser Cidre 2010
In 1999, La garagista farm + winery was created by Deirdre Heekin and Caleb Barber as a space for a restaurant and the source of its produce - located in on Mount Hunger in Vermont, the winery space was founded in 2010 after years of cultivating other fruits, vegetables, and herbs. In 2017, the restaurant closed and the focus shifted fully to wine production. Since then, La garagista has been an example of how hybrid varieties can make excellent wines. The winery also makes a cider that they began production of in 2010 as well.
Bouleverser is a farmhouse méthode-Champenoise cider fermented from native yeasts The cider is made from many different cultivated and wild varieties of apples from the home orchard. Deirdre and Caleb learned how to make cider from an old local farmer - he also taught them that historically in Vermont, there would always be a little cider left over at the end of the autumn and the new year’s wine was always added. The ‘cider mother’ of La garagista started in 2010 and has been in each bottling since.
Region: Mount Hunger, Vermont
Apple: A mixed variety of cultivated and wild apples from the La Garagista farm
The Wine: Methode Champenoise cider made from cultivated and wild apples growing on the La garagista farm. ‘Cider Mother’ dating back to 2010 included in each bottling
