March 24th, 1-4pm $10 for five wines (waived with $100 purchase)
Chad Hinds continues to evolve his Methode Sauvage winery in exciting and unexpected ways. If you are a fan of his layered but tingly Chenin Blancs, and his aromatic Cabernet Francs, then you will be delighted by his recent experiments with Chardonnay and Trousseau. As has become his trademark, the new wines strike that wonderful balance between freshness, sunshine and structure. They are a touchstone for anyone seeking out the new new new California. And as if that was not reason enough to show up for the tasting, Chad will be joined by the incomparable Wolfgang Weber, who has just released his first wine, which he made with Chad’s help: a zippy Sauvignon Blanc that keeps it natty enough for even Kara to drink.
En Cavale Sauvignon Blanc 2017 $23 From Contra Costa County. Fermented with a bit of skin contact, then pressed into neutral barrels. One barrel bottled without so2. Yes, that’s the one you are drinking.
Methode Sauvage Chardonnay $28 From Rorick Heritage Vineyard. Planted in 1974, on its own roots, in limestone and schist soils. Direct to press, neutral oak aged. Imagine what an alpine avalanche tastes like.
Savage Methode Chenin $14 A special cuvée that Chad bottled just for us. Rich, natty, yummy. Load up.
Methode Sauvage Bloom Phase $24 Chad calls this “California Poulsard,” but really it’s a co-ferment of Pinot Gris with a little Pinot Noir, and a bit of Trousseau and Syrah blended in for fun. Whole cluster fermentation, neutral oak aged. Welcome to chugtown.
Methode Sauvage Trousseau $28 From Rorick Heritage Vineyard. Grafted over in 2014, to vines planted on limestone and schist soils. Whole cluster fermentation, neutral oak aged. Smells like “marijuana gummy bears,” according to Chad.