The Geekiest Flight in Colorado

I'm sure you've seen the movies where the fancy sommelier spews on about the forest floor and flowery rhubarb flavors and thought really?!?! We all know some wines taste differently than others and different grapes and wine making methods probably have something to do with that. That said, one challenge for all of us somms/wine geeks is recognizing the soil a wine is grown in by the taste of it. The actual science behind tasting the flavors of the soil in wine has been hard to come by, prompting many to claim its all fooey. Can one really smell and taste the soil in the finished wine?? Well, now you can be the judge.

Lesser known than Rioja, the only other DOQ in Spain is Priorat. A tiny, rugged, mountainous region with little rainfall and inhospitable soils and wine traditions dating back to the Middle Ages. The area is of volcanic origin which confers interesting characteristics to the soil. The basis (called llicorella in Catalan) comprises reddish and black slate with small particles of mica, which reflects the sunlight and conserves heat. You can pretty much only grow grapes or maybe olives here, but the wines have a quiet reputation of being arguably Spain's best. Surrounding Priorat is Montsant which doesn't have a single soil type but has soils of clay, slate, limestone and even sand. Grenache or Garnacha is widely planted here as it can stand the heat.

Here in Montsant is the Cellar Capcanes and their vineyards have multiple soil types. They 

Priorat Bitto Bistro

have done an amazing experiment with Garnacha grown on different soil types but all other aspects of production being held consistent. That means the grapes were all harvested at the same Brix (sugar levels), all fermented at the same temperature for 28 days. Held for the same time for a bit in old French oak barrels and then lightly filtered. They have done their best to have the only difference be the soil types. Is there a difference? You'll have to see for yourself!

Even if you can't, it's not an exercise in futility as both these wines are delicious. In fact after a couple minutes most folks are just busy enjoying the wine rather than evaluating it for soil type indications. We only have a little of the slate and limestone versions on hand, hopefully we can get our hands on the sand and clay versions if they ever come into Colorado. Come on out and get your geek on with us, its a unique opportunity that we're excited to share with you. This flight is available starting Tuesday March 21st and only while supplies last.


Orchard Wine Cellar Movers and Shakers This Week

  • Sweet Sunset Chocolate Merlot

    #1 Sweet Sunset Chocolate Merlot

    First lets say that this is Not ChocoVine. This wine is actually made with eighty five percent Merlot and than has natural chocolate cream added to the mix. This is the wine for anyone looking for sweet red or the chocolate lover at home. Great gift for the holidays.
    (Holding the #1 spot)

  • Gran Passione

    #2 Gran Passione

    From the land of Amarone comes a delicious Merlot based blend. To perfectly ripe Merlot (60%) is added juice from dried Corvina grapes ala Amarone. Rich, deep and smooth, this is a remarkable Merlot that may just change your Merlot worldview! (behind by 6 bottles)

  • Misc

    #3 Misc

    (behind by 9 bottles)

  • Tintero Moscato

    #4 Tintero Moscato

    Sori Gramella refers to the one of the only single vineyard Moscatos, and Marco is the only producer to bottle this striking limestone amphitheater commercially. Once the 30 year old vines give up their bounty, and the grapes are harvested and pressed, they are kept in stainless steel at a low temperature to prevent fermentation until an order is received in order to provide the freshest wine possible. (behind by 3 bottles)

Fun New Arrivals

  • Amon Ra

    Amon Ra

    The 2014 Amon Ra reflects the tried and true essence of the Glaetzer style - generosity of flavor with finesse of structure. The inky purple color displays the gentle but full extraction. The nose shows an abundance of dark blueberry, vanilla, black cherry and hints of cassis with notes of mixed spice and anise. Although still young and firmly wound, the vibrant blackberry and dried spice flavors integrate well with youthful yet supple tannins with the trademark loooong and sleek finish. Meant to go 10 to 15 years to hit its prime.

  • Maimai Syrah

    Maimai Syrah

    So pretty. Brings a clear nose of Gimblett Gravels terroir beneath lush soft blue and black fruit with lovely violet and lavender notes. Palate is clean, balanced and very approachable. Just a hint of the Northern Rhone's meatiness but mostly bright fruit and enough acidity to hold it in check. Maybe the best NZ Syrah out there??

  • Obsidian Cab

    Obsidian Cab

    A wonderful classic CA Cab with solid structure from the altitude and Hungarian oak. Reserved and dark on the nose with aromas of blackberries, hints of black licorice and coffee. Really nice and elegant. Touch on the masculine side with no jammy, jelly jar junk here. Wonderfully different.

  • A.D. Laws Four Grain Straight Bourbon

    A.D. Laws Four Grain Straight Bourbon

    This four grain whiskey uses a blend of rye, wheat and barley sourced from the Colorado Malting Company, and corn from Briess Malting in Wisconsin - encompassing the "mother grains" of bourbon. The whiskey ages about 3 years, all year round to capture the seasonal nuances from the ever-changing Colorado mountain air, in new, 53 gallon charred oak barrels source from Independent Stave Company.