Owen Kotler Wines
Owen Kotler specializes in natural and raw wines!!!
"drinking a great wine should be like shaking hands with a mountain. You're drinking the very land where the vines grow, not the attenuated expression of a winemaker's ego."-A Jefford
is the reflection of our passion for wine
- after years drinking wine,
we found that the wines we loved most were made in a true reflection of their place.
And we wanted to share that with you!
So, with that said treat yourself and taste these awesome natural wines.
@ Humble Vine Wednesday August 21st
4PM till the bottles run dry
I Clivi, Ribolla Gialla – Brut, Friuli-Veneziz-Giulia Italy $24
Cool bubbly made from the grape Ribolla Gialla. Bone dry, but with a toasty note from the lees contact to balance; minerally, savory, and mouthwatering citrus.
Domaine L'Astre, “Flamenc” Rosé, Bordeaux France 2018 $19
Beautiful and very light salmon color gives way to bright red fruits. rainier cherries, ripe raspberry & field strawberries. complex with a depth not often found in a rose. A blend of Semillon, Cabernet Franc, and Cabernet Sauvignon.
Ancarani, Famoso, Emilio Romagna Italy $18
“Famosa”, once thought to be extinct, is an indigenous varietal in Emilia-Romagna
Medium bodied with straw yellow tones. Ripe pear and white flowers, white nectarines, apricots, pithy peach lead to a clean mineral finish that is very balanced. All Natural. No sulfur added. Hand harvested.
Andrea Occhipinti, Rosso Arcaico, Lazio, Italy $27
Aleatico 50%/ Grechetto Rosso 50%. Aleatico is a native grape that's typically vinified into a dessert wine. However, in this case, we find an aromatic, dry version that is RED. The highly aromatic nose offers notes of wild raspberry and lively dark fruits and tannins. He uses only native yeasts. The wine spends 5 weeks on the skins in Amphora! This wine is cool! And natural, and ancient, and aged in amphora, and no added chemicals, and, and, and…
Ancarani, “Oriolo:” Sangiovese, Romagna Italy $23
Sangiovese with a sharp entrance but determined taste. Dry, nicely astringent and bitter-salty hint in the end. Floral, Violets, pomegranate long finish. 3 months on skins in fermentation, then 1 year in concrete, and finish with a bottle rest of 3 months.