Vine Lore * – With Spring in the air, our Local Partners in the wine business have two great refreshing picks for weekend wine shopping and sipping.
Elk Cove 2014 Pinot Noir Rosé
Pinot Noir fruit for this Rosé is hand-harvested and is a combination of both gently whole-bunch pressed fruit, and a traditional method of making a Rosé called saignée. Saignée is free run juice that is bled off early prior to fermentation of Pinot Noir, which is then collected in order to make this delicately balanced Rosé. The pressed fruit and saignée is all fermented cool in stainless steel tanks, then carefully selected lots of fermented red Pinot Noir juice is blended back in for color and texture. This Pinot Noir Rosé is finished completely dry.
“Adam Campbell never cuts corners with any of his lots, including this brilliant pink, which he created from Pinot Noir vines young and old. There’s a brushing of aromas akin to dusty Bing cherry, strawberry and cranberry juice, followed by delicate flavors of pink raspberry and white strawberry. Its medium body and cherry-skin tannins make for a graceful and mouthwatering rose that’s meant for more than the patio and priced for case purchasing. Outstanding!” – Eric Degerman and Andy Perdue, Great Northwest Wine (July 16, 2014)
Zocker Gruner Veltliner
“First Day at the Beach: When you emerge with sea salt in your mouth and sand in your hair, reach for something easy to crack and as refreshing as a lager. A chilled Zocker’s twist-top Grüner Veltliner does the trick. Fire up the hibachi, toss on a foil pack of mussels and clams, and relish in the sea spray while savoring the shellfish between sips of this passion fruit-inflected Grüner.” – 91 points, Wine Enthusiast.
95 points – Robert Whitley, Wine Review Online
93 points – Michael Franz, Wine Review Online
91 points – Wine Enthusiast
Best of Class – SF Chronicle Wine Competition
91 points – Gold – San Diego Int’l Wine Competition
High West – High West Distillery, Park City’s award-winning distillery, is excited to announce a new release of American Prairie Bourbon. American Prairie is a blend of 2, 6 and 13-year-old straight bourbons, one more bourbon than the previous compilation. The result is a marriage of honey nougat, candy corns, sweet corn bread biscuits, Juicy Fruit gum and caramel apples with a dose of cinnamon spice and a long, sweet finish.
“This is a great sipper and thoughtful person’s whiskey, and can be enjoyed neat, on ice or in cocktails,” High West proprietor David Perkins said.
American Prairie Bourbon is named after an effort to assemble the largest wildlife reserve in the lower 48 states. The American Prairie Reserve is a 5,000-square-mile preserve on the Great Plains of northeastern Montana, which will ultimately measure one-and-a-half times larger than Yellowstone National Park. High West donates 10 percent of the profit from American Prairie Bourbon toward the project.
The first compilation of this bourbon highlighted the Greater Sage Grouse, which is now a candidate for Endangered Species Act protection because habitat loss has led to steep declines in its populations across the West. This updated blend features a pronghorn antelope painted by Montana artist Diane Whitehead. Pronghorn populations have decreased 98% since the 1800s due to habitat destruction.
“All of us at High West are passionate about the American West’s culture, heritage and natural beauty, and we’re thrilled to support and help raise awareness for one of the most fantastic projects of our time,” Perkins said. “We sincerely thank all those who support the Reserve by purchasing this whiskey and we’re proud to make a small contribution to this amazing effort which will create a landscape that looks much the way it did when Lewis and Clark first stepped foot on the American frontier.”
* Gastronomic SLC is a proud local partner of Vine Lore.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”. Want to know more? This is why I am the way I am.
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