Vinavanti Urban Winery and Tasting Room

Happenings

March 2014 Wine Club Selections

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The selections for March 2014 Wine Club have been made and are ready for pickup!

This quarter features two bottles of our 2012 Grenache/Mourvèdre blend, “The GM”. The bright red fruit and lively acidity of the Grenache marry with the dark and earthy aromas of the Mourvèdre to create a compelling and delicious blend. Black currants, cherries, charred wood, and stone. This is a Wine Club priority release not yet for general sale.

We’re also including one bottle of the 2011 Mourvèdre, which is now Wine Club only for a short time before it goes to the Library. Rich with earthy tobacco and leather aromas, followed by plum, black currants, and cherry on the finish. This wine crosses Old and New World perfectly. Not letting it touch oak has allowed the true varietal aromas to unfold.

Last Chance for L’Heritier Sparkling

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Last chance for our 2013 Viognier Sparkling #petnat, this Thu+Fri 3-7pm & Sat 11-6pm (February 13th-15th) in the tasting room. Not quite like this, but still unlike anything you’ve ever tried!

Lab Results We Love

2011etslabsWe don’t add sulfites to our Black Label wines as part of our minimalist winemaking, but to get rid of that pesky “Contains Sulfites” warning on the wine label, we need to have a federally-approved lab test our wine (some sulfites occur naturally). We’ve got the results back on our 2011 reds, and they all contain less sulfites than the lab can even detect. Read the rest of this entry »

Tasting Room Closed Thursday, December 26th

Our tasting room will be closed on Thursday, December 26th. We’ll be back open Friday with regular hours 3-7pm and Saturday 11am-6pm. Happy Holidays!

Orange de Blanc Sparkling Viognier PetNat Released

lheritieringlassDecember marks the release of our first sparkling, and it’s probably unlike anything you’ve ever tasted! Our “L’Heritier” 2013 Sparkling Viognier Orange de Blanc is made using the Methode Ancestrale process. Unlike traditional Champagne and most sparklings, we don’t add sugar and yeast to the wine – we rely on the native yeasts and natural sweetness of the Viognier grapes. The Viognier was foot-stomped and left on the skins for a day before pressing, resulting in a deep color, rich aromas of orange and allspice, and a slight tannic grip. The wine is naturally carbonated by the yeast in bottle and left on the lees, giving it fine bubbles and a background of malty notes. The overall experience is something between wine and Belgian beer. And enough of the pretension of the mushroom cap and wire cage! We’ve left it under crown cap (which is how even the most expensive Champagne is aged). Never sulfited (only 5 mg/L of naturally occurring), this petillant naturel is a great way to experience something delicious and unique in a sparkling! Bottles sold only in the tasting room.

A Little Helper for the Holidays

1-0203131218Our seasonal Little Helper is back! We start with our House Red and then cold steep it for a week with cinnamon sticks, whole star anise, cardamom pods, cloves, and black peppercorns. We then bottle age it for almost a year for all the aromas to integrate before we release it. It’s the very refined version of mulled wine, and it’s only available in the tasting room during the month of December.

Vinavanti+MIHO Farm-to-Wine Party

pavarottiTickets are now on sale for our first annual Vinavanti+MIHO Farm-to-Wine Party!

Five courses of delicious farm-to-table food paired specifically to go with our wine selections (and a little raw juice). Unlike a traditional, stuffy, sit-down wine dinner, we’ve decided to go with a fun and casual, early afternoon, cocktail-party style event (but with wine instead of cocktails of course!). The party is on Saturday, December 7th, from Noon until 3pm.

Food is by A MIHO Experience (www.amihoexperience.com) – the creative and delicious force behind the MIHO Gastrotruck – minus the truck! All wines are naturally made from locally-sourced grapes, with no adding sulfites, native fermentations, unfiltered and unfined. All pours are 3 ounce.

Here’s the menu: Read the rest of this entry »

Closed Thanksgiving Week

1-holidayhoursOur tasting room will be closed Thanksgiving week, November 28th, 29th and 30th, so come in this week to stock up on vino! We are open this Thursday and Friday (21st and 22nd) from 3-7pm and Saturday (23rd) from 11am-6pm. We will be open again starting Thursday, December 5th.

“DS9″ Mourvedre Release Oct 31, Nov 1-2 – 10% Off Signed Bottles

ds9Halloween marks the general release of our 2012 “DS9″ Mourvedre. There’s quite a story behind this wine… We’ll save the story of the grapes’ journey and how the wine got its name for the tasting room (better with a glass of wine in your hand). The story of how the grapes were made into wine was through whole-cluster carbonic maceration. We took the entire grape clusters, put them in a tank, sealed it with an airlock, and left it… for three weeks! When we opened up the tank, the aroma was wild and intensely varietal Mourvedre – smoked ham, thyme, figs, and as Bryan from WineSellar put it, an aroma like  ”a freshly put out camp fire”. We’re in love! Come by this Thursday, Friday or Saturday for 10% off signed bottles of DS9.

Join Us During PROTOCOL Wine Studio’s #winechat Nov 6

protocollogoWe’re happy to be a co-guest speaker (along with Michael Christian from Los Pilares) on PROTOCOL Wine Studio‘s #winechat on Twitter, Wednesday, Nov 6th, from 6-7pm Pacific. Join in by following along and tweeting with the hashtag #winechat. We’ll be talking about sourcing locally grown grapes, natural wine making, and our 2013 harvest.


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