Wine Club March 2017

Wine Club March 2017

Saturday, March 4th, 1-4pm

The wine club is composed of wines that the Ordinaire staff likes to drink. If you like the kind of wines that Ordinaire sells, you should sign up. You get 10% off everything in shop all the time, free tastings for yourself and a buddy on pick-up day, and lovingly written notes from the Ordinaire staff. Come by and check it out this Saturday. 4 wines for $10. Or sign up and it's free.

Ordinaire Club $39/month


2016 Oyster River "Morphos" Pet Nat

When thinking of U.S. winemaking regions, Maine doesn't even cross my my mind. But Brian Smith of Oyster River Winegrowers, located in Warren, Maine, is making wines and ciders with true pre-industrial American spirit. The property is a working farm, with livestock and vegetables as well as apple orchards for cider and vineyards planted densely with French-American hybrid grapes. The vineyards are cultivated entirely with draft horse power and by hand. The fertilizer comes from the family cow. To control pests, plant-based teas and rock minerals are used. This is a truly old-school operation, down to the winery being gently heated in winter by wood harvested from the farm, hauled by the horses. The 2016 "Morphos" Petillant Naturel shows juicy nectarine and delicate white flowers on the nose, with brightness and just enough fizz on the palate. Delicious for the transition into spring, with asparagus, prosciutto, and mushroom pasta. -Kara

2015 Andrea Occhipinti Alea Rosa

If you don't drink much sweet wine, you may not be familiar with Aleatico. This grape, often compared to Muscat, has pretty aromatics and a long tradition of making sweet, grapey, simple reds. In Italy, Aleatico is grown mainly in Lazio, the region contains Rome, as well as Gradoli, where Andrea Occhipinti is based. (To be clear, Andrea is not related to Ariana Occhipinti, but still makes badass wines.) Andrea Occhipinti became enamored with the vineyards of Gradoli while studying at the Agrarian University of Tuscia. After graduation, he was able to purchase 4 hectares of vines planted in the 1990s. His plot is 1500 feet above sea level, on volcanic slopes of Lake Bolsena, the largest volcanic lake in Europe. he is working to preserve and promote the local varieties Aleatico and Grechetto Rosso, and is the first in Italy to experiment with totally dry expressions of Aleatico. His 2015 Alea Rosa rides the line between rosé and light red, with brambly berry fruit and pithy acidity. Drink with island food. -Kara

Extraordinaire Club $69/month


2015 Casot de Mailloles “Soula”

Through over twenty years of backbreaking work along the windswept foothills of the Pyrenees, Alain Castex and Ghislaine Magnier established Casot de Mailloles as one of the indispensable cult natural wineries in France. They developed a singular expression of Banyuls-sur-mer and it’s surrounding geography, all carrying a rugged elegance that only a collision between the Mountains and the Mediterranean could inspire. When it came to light that there was a gradual separation developing between Alain and Ghislaine, they deemed the young and talented Jordi Perez well suited to take over. For Jordi, 2015 was spent training under Alain as his understanding of the vineyards developed. Soula is a single cliffside vineyard, three-part blend of Grenache, Carignan, and Mourvedre. Slate soils and dramatic maritime influence make for a dark, gracefully aromatic wine with tension and structure that could age for years. This wine marks a promising change of hands at one of natural wine’s legendary estates. -Quinn

2014 Denavolo “Dinavolino”

Despite the prestige and significance of his day job (lead winemaker at famed Emilia-Romagna estate La Stoppa), Giulio Armani finds the time to focus his attention on a side project: Denavolo. It is a study of Orange wine, as well as an opportunity to take a break from the heady and complex red wines he labors over at La Stoppa. Giulio makes three cuvees, displaying various amounts of skin maceration: Catavela,  Dinavolino, and Dinavolo. Each wine consists of the same blend: primarily Malvasia di Candia, Ortugo, Marsanne, Trebbianno, and a smattering of Santa Maria and Sauvignon Blanc. Hand-harvested, destemmed,  and macerated on it’s skins for an average of 7-10 weeks, Dinavolino falls in the middle. This is a delicately structured orange wine that shows the slightly piqued spicy/floral aromatics that skin-contact aging can impart. This process also has a stabilizing effect, allowing Giulio to make his wines without filtration or additives. Fresh enough for apero, I’d drink this wine with salty pre-dinner snacks: Marcona almonds, olives, and a bit of charcuterie. -Quinn