Wines To Enjoy and Share This Thanksgiving! : Harvest Club (November 2022)
Harvest Club Wines:
For many of us, this Thanksgiving may be the first with family and friends in over 2 years or more. From all of us here at Mission Wines, we wish you a wonderful Thanksgiving holiday with family, friends, good food, and great wine!
Featured Wines:
Beautiful deep pink/coral, with hints of herbs, fall spices, blood orange with polished tannins, and moderate acidity. Perfect food wine.
100% Pinot Gris from the biodynamically farmed Johan Vineyard in the Van Duzer Corridor AVA. 85% of the Pinot Gris was fermented on skins in open top fermenters until dry (33 days), with the remaining 15% fermented carbonically for the same period. Both lots were pressed off together to mature in neutral Burgundy barrels for 8 months.
This blend is reminiscent of the wines of Côte-Rôtie, the style is less serious, more intended for happily gulping on sidewalk cafés. Fun, "glou-glou" red, delicous with a little chill. Smooth, round, dark berry fruit and spice. Lower tannin structure.
Grenache (60%), Syrah (30%), and Viognier (10%) from Steelhead Run Vineyard in the Applegate Valley AVA of Southern Oregon. Originally planted in 1983, this is a cold, riverside vineyard on granite and river sedimentary soils. The fruit was co-fermented on the skins for 8 days before being pressed to stainless steel to complete primary fermentation. Matured for 8 months in neutral oak. Bottled unfined and unfiltered.
From the best vineyards of the Parndorfer Platte, Goldberg/Altenberg/Gabarinza, selected and harvested by hand. This Pet Nat impresses with a wonderful fruit and an exciting palate experience.
"OMG" Weiss PetNat is Andreas Gsellmann's seriously good, juicy, white wine edition in the natural wine genre, which here is made from 50% Scheurebe and 50% of the aromatic Muscat Ottonel , hand-harvested from plots on the Pandorfer Platte, Ried Goldberg, Ried Altenberg and the Gabarinza field.
Two hours of maceration and subsequent spontaneous fermentation in steel and old casks. Then bottling and second fermentation in the bottle. Period.
The color is light with green reflexes, juicy and scented with white flowers, larch leaves and gooseberry fruit, crisp taste (less than 2g residual sugar) and complex, salivary gland-massaging, mouthwatering and mouth-watering; perfect for snacks and as a starter. (Vinimondo)
Stone fruit, delicate yeast touch, mineral, fruity, good balance between acid and extract; fine tannin due to short maceration time; Wine with finesse and drinking pleasure! (Winery)
Our Chardonnay consists of grapes from both old and young plots north and east of Lake Neusiedl. This diversity produces a wine with fruit, freshness and depth. Through short maceration, spontaneous fermentation and medium fermentation temperature, we avoid superficial primary aromas and devote ourselves to the essential – the depth of the wine. (Winery)
A fun, fresh, delicious, "crushable" kitchen sink of a red blend. Serve it chilled! This can go with everything from Brussels sprouts with bacon, to turkey and cranberry sauce, and everything in between!
The wine is a combination of three fermentations. The Barbera (100% destemmed) and Merlot (50% whole cluster) co-fermented with native yeast. The Freisa (50% whole cluster) fermented by itself. The Mourvedre, Cabernet Franc, Grenache, and Sagrantino were directly pressed to tank for spontaneous co-fermentation. Punch downs were done twice daily. Fermentation occurred in stainless steel vats. The wine was blended and then aged until bottling. No additions, including sulfites, were added. The wine was not fined or filtered.
A wonderfully delicious reminiscence of the real true Lambrusco (not the cheap mass export stuff!) Full cherry fruit, finest perlage, grip on the palate and just the right sweetness. Enjoy lightly, or well chilled and fully relax! (Winery)
About the Producers:
Ross and Bee Maloof | Maloof Wines | Forest Grove, Oregon | @maloofwines
Maloof Wines is a husband-and-wife winery team based in Forest Grove, OR. They are a true yin and yang team. One materials engineer grounded in hard science, and one restaurant professional with a sensory aligned M.O. Two nerds with a penchant for good hospitality and properly fermented pizza dough. Bee Maloof represents the hard science behind the project. Prior to playing with grapes, she worked for close to a decade as a materials science engineer within the aerospace industry. As a long-time lover of food and wine, Bee turned her scientific eye from rotorcraft to winemaking during the 2016 harvest. Ross Maloof broke into the production side of the wine industry initially by traveling to Oregon to visit some friends, and ended up working harvest at Day Camp, a co-op started by Brianne Day. Prior to getting his first taste for winemaking, he worked for just over a decade in the Philadelphia dining scene at such wine destinations as Vedge and A. Kitchen, with his work having a huge focus on beverage. After the 2016 harvest (Maloof wine's 2nd vintage), the two went back to Philly, but Oregon had left its mark on them, and in 2017 they relocated to Oregon permanently.
Today, Maloof Wines are produced at their estate vineyard and winery location, No Clos Radio, just outside of Forest Grove, OR. The vineyard and winery is shared with their closest friends, Jim and Jenny from Fossil & Fawn. The Maloofs are dedicated to making wines full of energy, with the number one goal of truly capturing a place and time in each bottle. They work closely with their farmers to achieve this goal, and consider them to be the true inspiration of their work. They make fun and funky cuvées of all colors, but focus on producing single-vineyard wines of often-overlooked or misunderstood white varieties
Andreas Gsellmann | Winery Andreas Gsellmann | Gols, Burgenland, Slovenia | @andreasgsellmanngols
Andreas Gsellmann's burning passion for wine immediately catches the eye and the Gsellmann family's wine history goes back more than 200 years. Winemaking has been practiced in Burgenland on Lake Neusiedler, a short 2-hour drive southeast of Vienna, for more than 2,000 years. Until 1921, the state of Burgenland was part of Hungary and since then has been one of the most important and progressive wine regions in Austria.
The young Andreas Gsellmann is considered one of Burgenland's visionary and younger winemakers and he continues the pioneering work that his father Hans Gsellmann started with 100% biodynamic viticulture in 2010. Hans Gsellmann was a co-founder of the Pannobile movement with a focus on biodynamic viticulture and was way ahead of his contemporary.
Andreas is today a member of the group "Respekt", which counts more than a dozen younger, dynamic, non-dogmatic winemakers in Austria, Germany, Italy and Hungary.
Andreas Gsellmann's family-run wine zenith is located at the village of Gols in a terroir of old seabed, gravel and sandy sediments from the prehistoric deposits of the Danube River, just 12 km to the eastern border with Hungary.
The family grows its own approximately 23 hectares of Chardonnay, Weissburgunder, Traminer, Scheurebe, Neuburger, Welschriesling, Riesling, Sauvignon Blanc, Grauburgunder, St. Laurent, Zweigelt, Blaufränkisch, Blauburgunder and Merlot.
Eliot Kessel and Jude Zasadzki | Wavy Wines | California | @wavywines
The Wavy Wine story begins way back in 2019. Eliot Kessel and Jude Zasadzki struck up a conversation while celebrating Eliot’s daughter's birthday. The two had been drinking natural wines from all over the world for some time and they were trying to fathom how they could start a project that captured the spirits of the ‘Vin de Soif’ they had grown to love. They knew that no matter what they did, easy drinking summer wines were a must.
So after some searching they came across a vineyard in Chico that had a little bit of Pinot Gris available. They knew from the get that they were gonna make this in the northern Italian Ramato style where the Pinot Gris sits on its skins for a few days producing a copperish pink wine that truly highlights the deliciousness of the variety. They blended a little bit of Chardonnay that they scored from Scribe and their first wine LS Gris was born.
It was an immediate hit and was devoured almost exclusively by Las Angelinos at some of the trendiest wine bars in SoCal. Fast forward to today and they now make a total of two wines. LS Gris of course and their newest addition Super Californian a chillable red that is so crisp and refreshing, thank Bacchus it comes in a liter. (Flatiron, S.F.)
Stefan Bietighöfer | Weingut Stefan Bietighöfer | Palatinate, Pfalz, Germany | @weingut_bietighoefer
"Drink Sophisticated" is not only written on Stefan Bietighöfer's boxes. In this sense, every glass, every bottle is a fulfilling pleasure, not at all condescending or aloof, but extremely accessible and simply authentic. In the southern Palatinate hinterland in Mühlhofen, Sauvignon, Pinot Blanc, Riesling, Chardonnay and some red wines are vinified biodynamically (demeter-certified since the beginning of 2018) from healthy, living soil. With more than 40 hectares, the Bietighöfers show that biodynamics on a large scale and top-quality viticulture go hand in hand and are the alternative for the future. (Winery)
Harvest Club $180/month
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