Craft + Estate is a collection of fine wines and artisanal saké that beckons the adventurous.
Their approach is guided by the belief that quality is the result of passion, talent, and terroir. They select only those producers whose philosophy, and willingness to push boundaries, speak through every bottle they make. Their portfolio highlights beverages that invite discovery and guarantee a memorable experience. Come out tonight and explore a small segment of that portfolio!
- Hubert Brocard Sauvignon Blanc “Les Carisannes” 2016: Domaine Hubert Brochard produces classically styled Sancerre blanc, rosé, and rouge from their family-owned winery in Chavignol. The domaine is now run by the fifth and sixth generation of Brochards with 152 acres under vine in Sancerre, Pouilly-Fumé, and Vin de Pays du Val de Loire. Sauvignon Blanc “Les Carisannes” comes from a five-hectare vineyard in Bannay near the Sancerre appellation. The name “Les Carisannes” is a contraction of the names of the three sisters and grand-daughters of Henry Brochard: CARoline, ISAbelle, and ANNE-Sophie. Stony soils and vinification in stainless-steel tanks yields a fresh tasting wine with notes of minerals. This 100% Sauvignon Blanc pairs well with salad greens and other sharp ingredients like tomatoes and vinaigrettes. Sautéed white fish, oysters, smoked salmon, and foods flavored with fresh herbs all work well with this wine. Finally, it is classic with goat’s milk cheeses especially those from the Sancerre region such as Crottin de Chavignol and chèvre.
- St. Kilda Chardonnay 2017: St. Kilda wines are produced by De Bortoli Wines, based in Bibul in the Riverina region of New South Wales. The DeBortoli family first established their operation in 1928 and since has grown the business into the largest family-owned winery in Australia, now in its 3rd generation. On the label, the iconic entrance of Luna Adventure Park located in the center of St. Kilda is depicted, a nod to the spirit of the place and the style of the wines. Southeastern Australia, rather than being classified as a wine region in the traditional sense, is officially classified as a ‘viticultural super zone.’ It measures some 1250 miles and reaches from the Pacific coast in Queensland to the Indian Ocean. The sheer scale of this zone and the diversity of its climates, zones and latitudes, make it a virtual spice market for winemakers to choose from when selecting their vineyards and their grapes. Favored grapes profiling melon and stone fruit were ideal for this modern wine style that has just a hint of nutty oak. 100% Chardonnay
- Heinrich Neusiedlersee Red 2015: Gernot and Heike Heinrich founded their winery in 1990 with a single hectare and have steadily grown to nearly 90 hectares of vines today. In 2002, the Heinrichs completed construction on a new, ultra-modern winery in Gols giving Gernot “space to work.” In 2009, Heinrich became a member of Respekt, a certifying body for biodynamic viticulture in Austria, a concept that embraces the principles of biodynamics but ultimately puts wine quality first. RED is an approachable, pleasure-giving wine produced from 50% Zweigelt, 40% Blaufränkisch, and 10% St. Laurent, aged for 12 months in used 500 L Austrian oak casks. RED comes from three areas: Leitha range, where the vines are planted on limestone; Parndorfer from gravelly soil; and Heideboden from sandy-loam soils. This is a highly approachable wine with notes of cherry, hints of floral, and a nice spice character. This is an everyday wine that goes with hamburgers, pizza, on a picnic, and with life in general!
- Argyros Atlantis Red 2015: Founded in 1903, the Argyros Estate is located on the island of Santorini, famed for its spiraling vines and white washed churches. In 1950, the Argyros vineyards were passed down to the founder’s son, who tripled the estate from 5 to 15 acres. Yiannis Argyros, the third-generation owner of the estate who took over in 1974, began looking beyond the local market for his wines. Today, Mathew Argyros, the fourth generation of family winemakers, continues his father’s legacy by making legendary wines from Assyrtiko and other indigenous Santorinian varietals, using traditional techniques. The inorganic soil of the island of Santorini is naturally immune to Phylloxera and many other vineyard pests, reducing the need for synthetic herbicides & pesticides. Estate Argyros practices sustainable viticulture, using composted grape must as fertilizer, and plowing the vineyards with mules. The vineyards used for Atlanis red, located in Episkopi, Pyrgos and Megalochori, are relatively young for Estate Argyros with an average age between 60-80 years old. The vines are basket pruned, and dry farmed. Grapes are hand-picked in August. Each grape varietal (90% Mandilaria, 10% Mavrotragano) is vinified seperately in stainless steel tanks, in order to preserve the unique, fresh fruit flavors. After fermentation, the wines are blended, and aged for 6 months in 500L French oak barrels before bottling. This is a fruit-forward wine with a smooth, spicy, and toasted background, courtesy of the Mavrotragano, and like many Santorini reds, it is an excellent pairing for a variety of meat dishes.