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Skin-Fermented Pinot Gris ‘Eden Rift’ Cienega Valley

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       349 5th Ave. New York, NY 10016

       (347) 762-1258

    coeurwineco


    The 2016 Cru Baroli from Brezza have landed. One o
    The 2016 Cru Baroli from Brezza have landed. One of the staunchly traditional producers in Barolo, Brezza has been at it since 1885. Now under the guidance of Enzo Brezza, the nephew and godson of the late great Bartolo Mascarello, their wines have never been better. Enzo has converted all their vineyards to full organic certification and adhered to the philosophy that’s been the same here for nearly 140 years: botti and long fermentations. The 16s are some of the best wines Enzo has ever produced and remain one of the last great values in Barolo.


    From loniswain @realdonaldtrump get this dance 💃🏽 - - Video made by: @terinewyork (thank you for this work of art!) Music: @remixgodsuede

    Pairs well with defeating autocracy.
    Pairs well with defeating autocracy.

    @ayuntawines annual releases are here 🌋🌋🌋
    @ayuntawines annual releases are here 🌋🌋🌋 New for this year is this beauty, a Nerello Mascalese Rosato Pet Nat. We’ve been eagerly waiting for this one to hit for months. Quantities are limited.

    Thrilled to introduce our first wines from Portuga
    Thrilled to introduce our first wines from Portugal 🇵🇹!! Introducing @marcio.lopes.winemaker and @tubaraovinhos Marcio Lopes is one of Portugal’s talented new generation of natural winemakers. Marcio, who worked under Anselmo Mendes, is expanding what the Vinho Verde region is known for overall. In addition to his beautifully textured and mineral-driven Alvarinhos and Loureiros, he’s making skin contact wines, amphora aged wines, pet nats, and carbonic reds. With @tubaraovinhos Marcio is making zero-zero wines that seek to revive and preserve the old way of doing things in Vinho Verde. That means working with vines grown in ramadas (pergolas- see 4th pic) and masseiras (see 5th pic), a nearly extinct form of agriculture where large depressions are dug into sand dunes along the coast with grapes grown on the slopes. Next year we will also begin with his wines from the Douro where he farms 5 ha. of old vines by horse. The Wines: Atlantico- 50% carbonic maceration for 7 weeks and the other 50% foot-tread and pressed after 4-5 days. This reads like what would happen in you dropped the a great Beaujolais producer in Vinho Verde and asked them to make a wine. 80% is Cainho Tinto, Pedral, & Alvarelhão from 80 year old pergolas. The other 20% they literally don’t know what the grapes even are. Tubarao! Tinto de Ramada- this is red Vinho Verde the way it was made generations ago. Old vine Vinhao from pergolas. Foot-tread and naturally fermented w/no temp control. Fermented then bottled to undergo malo in bottle. This was done to create reduction that gave more protection to what were low alc. wines. This also gave the wines a light bubble. Vinhao is dark in color yet high in acid and tannin and drinks like a frizzante Northern Rhone Syrah: violets and white pepper explode from the glass after it gets a few minutes of air. Alvarinho- this compares more closely to a lot of German and Austrian Rieslings than to most Albariños. Marcio coaxes a ton of texture and weight out of what is a high acid wine by allowing for 8 hours of skin contact before pressing, allowing malo, keeping it on the lees with some stirring, as well as aging a small portion in amphora.

    We’re excited that the Fall releases from the dy
    We’re excited that the Fall releases from the dynamic duo of Mikey @scar_of_the_sea & Gina Giugni @lady.of.the.sunshine have arrived. We can’t overstate what a quantum leap in quality this set of releases are for both producers. These are hands-down the best collection of wines both producers have ever made according to both of them and after tasting through all the wines we couldn’t agree more. There are several reasons why their 2019s are their best ever: full creative control, more hands-in farming, and a greater commitment to organic viticulture in their local community. Mikey bought out his long-time friend and partner (the split was amicable and they remain friends) and 2019 marked the first vintage that he had full creative control over every decision in the vineyards and the winery. Gina is now in her third year of being the full-time vineyard manager for the Chene vineyard (which is now Demeter certified Biodynamic as of 2020 harvest). Mikey has an active role in the farming in several of the vineyards from which he buys as well as working in the vineyard at Chene with Gina throughout the year. Lastly they’ve both made a considerable commitment to buy grapes from growers already working organically and to pay more to growers who’d previously farmed conventionally to get them to farm organically. This has a major impact on their immediate community to get chemicals out of the vineyards. They’re also working more with vineyards that are closer to their home in Pismo Beach with most fruit now coming from Northern Santa Barbara and southern San Luis Obipso counties. Overall the combination of factors has led to an absolutely stunning set of releases from both of them that we’re honored to be selling. They’re also two of the most genuine, warm and likeable people in the wine business ,so it’s been extremely rewarding to see them grow as winemakers and get the much deserved recognition they deserve both from the great restaurants and retail stores of New York and New Jersey but also from wine writers such as @antoniogalloni of @vinousmedia and @ericasimov of the New York Times.


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