Glou-Glou
Glou Glou, a phrase used for easy-drinking, delicious and young wines. It is a term now used throughout the entire world of wine. Come enjoy these chilled, delicious and gulpable wines!
Broc Cellars White Zin
Grapes: 90% Zinfandel, 10% Trousseau Gris
Place: North Coast - California
Process: This is one cheeky rosé – and we’re not talking about the sartorial nature of its name. Although the Zinfandel grapes come from Arrowhead Mountain Vineyard, the same vineyard as our Vine Starr, they have a characteristic all their own because of where they sit – high atop the mountain catching lots of sun. For this reason, we pick the grapes much earlier and love their balanced bright acid and softer palate. This vintage is a more captivating rosé that has an inviting acid structure and alluring paloma-like quality. We added Trousseau Gris, a new grape for us from the Cole Ranch AVA. The Trousseau Gris spent 10 days on skins before it was pressed into stainless steel tank to ferment and age in a single neutral French oak barrique. We brought in the Zinfandel grapes and foot-stomped whole cluster and macerated for several hours before being pressed into stainless steel tank to ferment and age. We blended the two together two weeks before bottling because, together, they brought out each other’s best qualities.
Family: Broc Cellars is a Berkeley-based natural winery that makes refreshing and approachable wines for everyday drinking. Established in 2004 by owner and winemaker Chris Brockway, we use native fermentations and organically-grown grapes. Broc wines are made with the intention to lift you up, never weigh you down.
Chris Brockway’s winemaking journey began with California Zinfandel. The spicy, brambly fruit style drew him from his hometown of Omaha, Nebraska all the way to California. What he found, however, was that California wines had changed to fit the “bigger is better”mold of the time. Personally, he felt it was all too much – high alcohol, too big, too much everything.
Bottle: $37 | Glass: $16
Angelo Negro Rosso
Grapes: Brachetto
Place: Piedmont - Italy
Process: Cryo( Color)-maceration for 24 hours. native yeast fermentation. Floating Cap for 10 Days.
Stainless steel for 5+ months on the lees of Arneis with regular battonage.
Bottling: unfiltered; unfined
Family: Since 1670, the Negro family has been cultivating vineyards in the hills of the Roero and realizing the viticultural potential of this relatively undiscovered subregion of Piedmont. In that same year, two of the estate’s most cherished vineyards—Perdaudin and Prachiosso—were first planted. Boasting some of the most desirable vineyard sites in the Roero, Negro in an indisputable legend of the area. In fact, Giovanni Negro, the estate’s proud patriarch, vinified the first dry Roero Arneis on record in 1971.
Bottle: $25 | Glass: $11
Mortellito “CalaNìuru” Rosso
Grapes: 75% Frappato, 25% Nero d’Avola
Place: Sicily - Italy
Process: 4 hectares of Certified Organic fruit at an elevation of 131-263ft. The vines are 5-10 years old and planted in limestone soils. Native yeast is used during fermentation and the Frappato stays on the skins for 4-7 days whilst the Nero d’Avola only rests on the skins for one night. The entire fermentation lasts between 15-20 days and then the wine spends 6 months in stainless steel where it undergoes malolactic fermentation.
Family: Mortellito lies at the same latitudes as North Africa’s arid desert climate. Its vineyards are a few kilometers from the coast, with grooves of ancient olive and almonds trees breaking the wind off the sea. Abandoned and still working fishing ports dot the landscape. Owner Dario Serrentino has always
enjoyed the contrasts of this coastal growing area, which he calls ‘a desert next to the beach.’ Over the years, lucky for us, he’s learned to coax extremely elegant wines from this receding coast of limestone, which, he says, is ‘the magic to produce wines with tension, freshness, and complex salinity.’
In Dario’s best vintages, his rosso and bianco wines have a tapering svelte finish, cool and salt-dusted. Drinking them is akin to a dive into the nearby Ionian sea on a hot summer day. Dario works only with native grapes, including an herbal Frappato, and a spicy-sour bush vine Nero d’Avola.
There’s never been any chemical interventions in the vineyards, and there’s an intentional hands-off approach in the cellar, with a minimum of sulphur added at bottling.
Bottle: $33 | Glass: $14
Aupa “Pipeño”
Grapes: : 80% Pais, 20% Carignan
Place: Maule Valley - Chile
Process: This wine is made in an old style called pipeño which dates back to at least the 16th century. The grapes, sitting at an altitude of 390ft were originally planted in 1895. The vineyard practices sustainable and dry farming. This wine has a short maceration of only 5 days, uses native yeasts for fermentation and spends 5 months in cement vats afterwards.
Family: David Marcel arrived to Chile fresh off the boat from France as a twenty-two year old winemaker hungry for new terroir. After graduating with a wine degree from Montplelier, David worked for large wineries producing significant quantities of wine while simultaneously falling in love with his Chileño bride. David eventually decided to make his home in Chile, and two decades later, began producing wines primarily composed of Pais and Carignan from some of Chile’s most prized heritage old vines. David is a force and one of the most generous humans we have ever encountered. He is not only a strong voice for Viña Maitia, but he is also a tireless advocate for the artisan winemakers of Chile and continues to lead a path for his contemporaries, typically putting himself after others. David’s wines are typically understated, extremely drinkable wines of great value.
Bottle: $17 | Glass: $7