Wine

Our Tasting Notes

Scholium Project “Rhodo” Rosé 2017

Abe Schoener, a former Greek studies professor turned winemaker and previously worked for Kongsgaard. The wine is named for the way Homer describes dawn in the Odyssey, “rose-fingered”.
• Grapes: 100% Cinsault
• Region: Betchold Vineyard, Lodi
• Winemaking: Dry-farmed, organic, not certified.  Whole cluster, fermented in neutral oak,  9 months on the lees. Hit with a little SO2 so it doesn’t go through malo.

Glou Glou

By Las Jaras Wines. Best served slightly chilled. This is a light red that dances in your mouth and has enough acid to to stand up to you favorite pasta or tomato sauce.  

Grapes: 54% Zinfandel, 37% Carignan, 5% Petite Sirah, 3% Pinot Noir, 1% Cab Sav
Region: Mendocino 
Winemaking: Most of grapes went under carbonic maceration, partially aged in barrels and stainless steel, additions limited to minimal sulfur, and filtered prior to bottling. 

Donkey & Goat

Tracy & Jared Brandt husband-wife duo have been making wine since 2003 after a trip to Rhone Valley where they fell in love with wine. She’s the donkey, he’s the goat.
• Made exclusively for restaurants; not available for purchase retail or online
• Grapes: Merlot, Grenache, Mourvèdre
• Region: California (Anderson Valley, Sierra Foothills, etc.)
• Winemaking: Biodynamic

Stay In Bed Red

Stay-in-Bed Red® is meant to represent – and bring – sheer pleasure. A red blend that is always juicy and delicious.
• Grapes/Region: 62% Santa Ynez Valley Merlot, 28% Calaveras County (east of Lodi) Zinfandel, 10% San Luis Obispo Syrah
• Winemaking:  Hand-picked fruit grown with organic and/or sustainable farming standards. 100% destemmed