A shortlist of some of our favorite wine, cider, and spirits from visionaries of our American portfolio.
Below you will find hand-selected wine, spirits, and cider that not only hail from the U. S. of A., but are also distinctive in their own right: from the second licensed distillery in New York City since prohibition, to a small-batch, terroir-driven cider producer in New Hampshire, to winemaker-growers from both coasts.
And let’s not forget the wonder of quality, portable libations, CANS!
This blog post is a condensed preview of a larger Independence Day Guide that we’ve put together in our July Price Guide, which can be found on our Trade Resources page.
SPARKLERS
Caraccioli ‘Santa Lucia Highlands’ Brut Cuvée 2014
- Practicing Organic
- 60% Chardonnay, 40% Pinot Noir
- 50% sourced from Escolle Estate Vineyard
- Fermentation begins in stainless steel, then 40% moved to neutral barrel to finish
- All wine aged in neutral barrel for 2 months
- Racked to tank and bottled
- Aged sur lies for 4 years
- Disgorged and aged under cork for an additional 23 months
- 996 cases produced
- 12% ABV
Planet Oregon ‘Willamette Valley’ Rose Bubbles 2020
- Practicing Organic
- 100% Rose of Pinot Noir
- Whole cluster pressed and macerated on the skins
- Charmat Method
- 5,000 cases produced
- 13.2% ABV
WHITES
- 43% Riesling, 35% Gewurztraminer, 11% Pinot Blanc, 9% Early Muscat, 1% Others
- Certified organic or practicing organic practices depending on the site
- Volcanic ash, basalt, marine sediment, alluvial, and serpentine soils
- 250 to 1500 feet elevation
- Sourced from 10 vineyards in Columbia Gorge, Willamette Valley, Elkton, Dundee Hills, and Rogue Valley AVAs
- Average 35-year-old vines
- Native yeast fermentation
- Co-fermented in stainless steel tanks
- Riesling saw partial skin contact for 3 hours, Gewurztraminer saw skin contact up to 3 days, Early Muscat & Pinot Blanc were pressed whole cluster
Hanzell Vineyards ‘Estate’ Chardonnay 2016
- Practicing Biodynamic/Regenerative Farming
- 100% Chardonnay
- Hanzell Estate Vineyard (Sonoma Valley AVA)
- Sourced from de Brye, Zellerbach, Day, Ramos and Ambassador’s 1953 vineyard blocks
- Average 33-year-old vines
- Red Hills Series and Raynor-Montara clay-loam soils
- 500-830 ft elevation
- Hand-harvested
- Two hours minimum juice and skin contact prior to pressing
- Fermented in 73% stainless steel and 27% barrel
- Lees stirred for first two months
- 27% of all barrels go through malolactic fermentation
- Aged 12 months in 60-gallon French oak barrels (38% new)
- 14.3% ABV
CIDER
- Produced at Poverty Lane Orchards in Lebanon, New Hampshire
- Made from fully ripe cider apples: Dabinett, Ashton Bitter, Ellis Bitter, Golden Russet, Wickson, Esopus Spitzenburg, and more
- Distinctive, hand-made and slowly finished and just not-sweet
- For full orchard-made flavor, please do not serve ice cold
- Perfect Pour: 55-60 F
- 6.5% ABV
- Produced at Poverty Lane Orchards in Lebanon, New Hampshire
- FH Extra Dry Still is made from a range of late-harvest, difficult cider apple varieties, and nothing else
- No bubbles, no dosage of returned sugar
- Pale-gold and radically dry, Extra Dry Still displays its richness and range of fruit more vividly than Extra Dry, simply because no peppy prickly bubble sensation can intervene
ROSÉ
- Certified Organic
- 100% Carignan
- From a head-trained block planted in the 1950’s and owned and farmed by 4 generations of the Manassero family
- Mokelumne River AVA, Lodi
- Silica-rich, white sandy soil
- Native yeast
- Whole-cluster fermentation in stainless steel
- 11.8% ABV
Lieu Dit ‘Santa Barbara County’ Rosé of Cabernet Franc 2020
- Practicing organic
- 100% Cabernet Franc
- Sourced from Happy Canyon Vineyard Block 3 planted in 1998
- Clay loam with serpentine cobble soils
- Whole cluster pressed to tank and settled overnight
- No sulfur added at crushing
- Fermented and aged in neutral oak barrels for four months
- 200 cases produced
REDS
Anthill Farms ‘Sonoma Coast’ Pinot Noir 2019
- Practicing Biodynamic
- 100% Pinot Noir
- Calera, Vosne-Romanee, Pommard, 115, 667, and 777 clones
- Barrel selections from 5 different vineyards within the Sonoma Coast AVA
- Wilson Grove series soils; sandy loamed Goldridge soil
- Hand-harvested
- 50% Whole cluster
- Native yeast fermentation
- Daily punch downs for 3 weeks
- Aged 12 months in French oak (15% new)
- 25 ppm SO2 at bottling
- 13.5% ABV
- 1500 cases produced
J. Moss ‘Napa Valley’, Cabernet Sauvignon 2016
- 100% Cabernet Sauvignon
- Napa Valley AVA (Rutherford and Coombsville)
- Destemmed, small lot fermentation
- Aged 28 months in 80% French Oak, 20% American Oak
- 14.1% ABV
- 350 cases produced
- WE:91, Best Buy
BATCHED COCKTAIL GOODNESS
The Kir Rosé Pitcher
Easily built in glass, pitcher, or pre-made and poured over ice, this is a refresher that will be a hit all spring and summer. As this cocktail doesn’t call for any citrus it can last for quite a long time without spoiling.
We like to use Greenhook Gin, Giffard Créme de Pamplemousse Rosé, & Pinot Project Rosé.
Buy Now on SevenFifty.com
