After the wonderful tasting dinner at Vertical Detroit, I then went to The Fine Wine Source to pick up the wines that we ordered the night before.  I also got a chance to say hello to Alexandra Sineau, the Export Director of Famille Picard, and Manou Chahmirzadi of David Milligan Selections the import house one more time, as they were doing a wine tasting at the shop on Friday and Saturday as well.  It was very busy and crowded so, I tried to keep myself occupied, which is so hard for me to do at a wine shop, and I also retasted all the wines, to make sure I still agreed with my original notes.

I also saw a great display of the few wines that they have left from the Bibi Graetz vertical and wine tasting that we had attended just a little while ago.   Bibi Graetz is an artist who studied at the Accademie d’Arte in Florence (and his artwork can be seen on the labels of the wines) and a Tuscan wine producer in Fiesole, in the hills northeast of Florence.  Bibi Graetz is recognized as a very innovative winemaker, sometimes unconventional, especially in Tuscany and he is championing for indigenous and sometimes forgotten grape varieties.  There were a few Library offerings still available in magnum, double magnum, and imperial bottles.  Then there were some six-packs of the Testamatta with the special metal work covers that I had mentioned, but neglected to photograph; am I a terrible reporter or blogger, and people had written to me asking to see the art.  Also, there was the Collezione Verticale which offered the Colore Rosso Toscana IGT 2015, 2016 and 2020.  The 2015 vintage was the first time being offered in America and only with the commemorative set, which also included a copy of his artwork that is used for the label.  A great recent wine memory.     

Then I saw a brand-new collection since the last time that I was there, a special six-pack from Granja Nuestra Senora de Remelluri “Las Lindes de Remelluri” Rioja DOCa 2020 in a horizontal presentation with an accompanying map showing the sites.  A vertical collection offers a set of different vintages from the same site, where a horizontal collection offers the same vintage from different plot, showcasing the different terroirs.  Remelluri is a family winery near Labastida in the Alavesa zone of Rioja and known for their use of Tempranillo.  The estate was founded by monks in the 14^th Century, though the vineyards probably preceded that time. The estate has changed ownership over the years, but in 1967 it was purchased by Jaime Rodriguez, and in 2010 his children took over.  Fruit from established contract growers in the nearby village goes into the wines sold under the Las Lindes de Remelluri label.  Each is named for the village in question: Sanillas de Buradon, Labistida, Rivas de Tereso, San Vincente de la Sonsierra, Pecina and Abalos.  The vinification for these wines is essentially the same, using native yeasts, little new oak is used, light filtration and fining and ten months in French Oak.  For comparison the Labastida vineyards lay at a higher altitude, hence the wine is higher in acidity and lower in alcohol than the San Vincente; consequently, each designation will be unique.  I think this may be a wonderful way to feature a special wine tasting event.

We went from a vertical, to a horizontal and finally just a unique wine pour as my bill was being tallied.  I enjoyed some Vietti Trevigne Barbera D’Asti DOCG 2021.  Vietti is a wine producer in Piedmont, known for their Barolo and Barbera wines, along with being one of the proponents of resurrecting the Arneis variety.  The estate began producing its first wines with the family name in 1919 and they were one of the original wineries to ship Barolo to the USA.  Barbera D’Asti is from the hilly areas of Asti in the eastern Piedmont, with elevations from 90 – 300 meters, though historically the best spots of soil and exposure are reserved for Nebbiolo grapes which mature on the vine slower and require more time.  The Barbera grapes for this wine are sourced from three vineyards in the region.  The process begins with cold maceration, and then Initial Fermentation in Stainless Steel for about two weeks, followed by post-maceration on the skins.  After the racking, the wine is then transferred to barriques for Malolactic Fermentation and aging for about twelve months.  This ruby-red wine offers notes of black cherries, plums, violets, and vanilla.  On the palate tones of black cherries and blackberries, blended with soft tannins delivers a crisp and balanced wine that finishes with a taste of red cherries.