Bar Menu - Item Descriptions

Domaine Montrose was founded by the Coste family in 1701 in Pézenas, in Languedoc, and today Bernard and Olivier Coste oversee the estate. This chardonnay is rooted in IGP Côtes de Thongue's white chalky clay and dark volcanic pebbles. Each plot was fermented and vinified separately, and then blended. After a short skin contact, this was fermented and aged in stainless to preserve the fresh fruit. Fragrant white blossoms, crisp pear, lemon curd is laced with a buzzy stony mineral underlay which lingers on the finish. Fresh and friendly, and ready for cracking into now.

This blend of Roupeiro, Rabo de Ovelha, Antão Vaz, Tamarez, Alicante Branco, and Arinto are sourced from 2 organic vineyards in Alentejo's granitic and limestone soils, and vines from 30-50 years, up to 400m in altitude. After a whole bunch press and a native ferment in primarily stainless barrels (the second pressing goes into older barrels), this remained there on lees for six months before bottling. White grapefruit, green fig, pine nuts flood the bright, juicy palate, with a buzzy granitic grip that takes this to a saline finish.

Josep Grau oversees 26ha of organic vineyards in Priorat and Montsant, at varying elevations and degrees of llicorella (slate), chalky clay, and decomposed granite. This Garnacha Blanco was grown in clay soils and from young vines. It was native fermented and aged in concrete tanks for 3 months. Silken pear, green fig, and lemon pith / peel stream throughout, finishing with a lingering saltiness, and a kiss of fresh green herbs. Quite smart.

Three Witches is a dry, white, old-world blend of three grapes. It’s made with Sauvignon Blanc; a green-skinned grape nicknamed “wild white” for its appetizingly crisp character, Gewurztraminer; a pink-skinned grape which lifts tropical fruit, floral aromatics and a slight oiliness on the palate and dry Riesling, a green-skinned grape with pronounced aromatics and food-friendliness. This wine is crisp enough for the patio, smooth enough for a cocktail party and dry enough for a dinner wine, making it an engaging, versatile crowd pleaser.

Thankfully this is not your typical Italian pinot grigio. Sourced from 250m in the subregion of Friuli-Venezia Giulia, and from limestone / volcanic laced soils, this organic grigio was native fermented on skins in stainless steel. Crisp, crunchy, and bright, this sings on the slight palate with green apple, Asian pear, and meadow grass, with kisses of elderflower, and a snappy, saline finish. Super smart and easily drinkable.

Mirco Mariotti makes natural wines in the Bosco Eliceo area in the eastern part of Emilia-Romagna. The vines grow 300 meters from the Adriatic sea and many are well over 100 years old. They are gnarly non-grafted vines with roots that dig as deep as two meters in the sandy soil and into the aquifer below. Mariotti’s wines are named after local card games the locals play. This pét-nat of 70% trebbiano and 30% malvasia di candia is from 50-100 year old vines. Lightly fizzy, with white melon, tart tangerine, white pepper on a brisk, lightly astringent palate. Refreshing and lively at 12%.

Château Haut-Blanville is a family-owned Languedoc wine estate that was founded in 1997 by Béatrice & Bernard Nivollet. Their 70 ha of vineyards extend across The Grés de Montpellier AOP, stretching from the Hérault middle valley to the Vidourle, and from the Mediterranean in the south to the Pic Saint-Loup in the north. Wines are produced naturally, without the use of any additions except a minimal amount of sulphur upon bottling. This pinot noir comes from the limestone and basalt soils of Pézenas at 100-150m, on a cool, north-facing single vineyard. Downy plum, wild blueberry and perfumed cherry flood the medium palate, framed with fine, sticky tannins and brightened with easy acidity through a saline finish.

This was fermented and aged in stainless, to preserve the purity of the older bush vines. Baked plum, boysenberry is lit with a buzzy acidity, and framed with fine, sticky tannins, finishing with cracked stones and a dusting of pepper. A substantial red, yet a lovely 13% take on carignan.

The 2022 Volador is a blend of 75% Garnatxa with 25% Cariñena and Syrah, sourced from Montsant. This ripe red wine presents faint herbal tones alongside sun-kissed black kissed black fruit and a hint of mint. Dry and juicy, it features a taut texture with a mild, lasting finish. Drinking Window 2025-2034.” - 92 points, Joaquin Hidalga, Vinous, November 2024.

Normandy cider is made of different varieties of cider apples. More than 50 varieties are used. The bitter kinds with a lot of tannins give our cider its structure and body. The sweet varieties are used for their fruit character. The remaining varieties are acidic apples which make our cider fine and fresh.