Welcome to the latest installment of the Streetcar Monthly Pass. If you’ve already purchased a pass, thank you! If you haven’t, you should check out this page to learn how it works. Below you’ll find some information about each of this month’s six Monthly Pass selections. If you bought a 2 or 4 bottle package and one of the wines you didn’t get piques your curiosity, we have all six in stock. Unfortunately, we can’t swap out one wine for another, since they aren’t all equal in value. On to the wines!
appellation: Savoie, France
grape variety: jacquère
The Savoie appellation sits tucked against France’s alpine border with Switzerland, and while its slopes are fantastic for skiing, their mineral rich soils also yield vibrant “mountain” wines- just not much of them. The region has a handful of its own local grapes, both red and white. The most common local white grape is called jacquère, and it yields light, snappy wines with fine mineral texture - sometimes called the “Muscadet of the Alps”. The Viallet property is located in the southern part of the appellation, in the cru of Apremont, just south of Chambéry - famous for its vermouth. The domaine was founded in 1966 by Marcel Viallet, and today his sons Phillipe and Pierre have expanded the domaine to include a nègoce project, for which they source fruit from responsible growers in their area. This jacquère makes a great aperitif to sip alongside a cheese plate or other light appetizers.
appellation: Bourgogne Aligoté
grape variety: aligoté
Sabine Mollard is the fourth generation to continue the work her grandfather and father began nearly a century ago. Today, the Morey family estate covers nearly ten hectares, mostly in Chassagne Montrachet, in the southern part of the Cote d’Or - a good portion of which are Premier and Grand cru parcels. The focus of the estate is chardonnay, though they do produce tiny amounts of pinot noir and aligoté. Sabine is currently converting the estate to sustainable farming practices, while the work in the cellar remains patiently traditional. After gentle whole cluster pressing, fermentation begins with indigenous yeasts in stainless steel before the wine is transferred to old barrels for completion. The wines rest on their lees with regular batonnage across 14 months before bottling. Though aligoté might not be the first name you think of when you hear the term white burgundy, this white shows all the typicity of the Morey estate that it’s bigger chardonnay brothers do. Bursting with bright lemon aromas and subtle herbaceous notes, it fits in perfectly with a variety of foods, from herb roasted chicken (or turkey) to shrimp sautéed in garlic.
appellation: Côte Roannaise, France
grape variety: gamay
It might be cheeky to call the Côte Roannaise the “11th cru of Beaujolais”, but its granite rich soils do make it a natural home for gamay. The Côte Roannaise is a tiny appellation, with just 200 hectares of vineyards which sit in the foothills west of the village of Roane, along the most inland reaches of the Loire. Gamay St. Romain, as the local clone is called, does particularly well here - besides the granite rich soil, the east-facing vineyards are protected from the Atlantic driven weather by the foothills at their backs. Robert Sérol, whose property sits right in the middle of the appellation, is one of a handful of growers whose hard work is helping to make the Roannaise a more recognizable name. He and his wife farm 28 hectares of vines, the majority gamay, with some viognier recently planted for white wine. This cuvée, “Eclat de Granite" packs all the lively gamay fruit we love, with pretty floral notes and a soft easy mouthfeel. Pair with anything from younger cows milk cheese to fattier fish like salmon.
appellation: Côtes de Bourg, France
grape varieties: merlot, cabernet sauvignon, malbec
Wine production at this historic estate dates all the way back to the 1300’s, when the wines were exported as far as the courts of England. Today the estate is owned and operated by John and Véronique Cochran, whose philosophy is simple: the best wines are not “made”, but rather “grown”. The estate was the first in all of Bordeaux to be certified biodynamic in 1988. The estate sits just a stone’s through from the Gironde river, where the soils are predominantly gravel, with some clay and limestone - well suited for merlot, which counts for over half the estate’s production (the other 40% being cabernet franc and sauvignon, and malbec). This bottling is 70% merlot, with 25% cabernet sauvignon and 5 % malbec. Lush and full of ripe fruit and a soft tannic finish - perfect for November’s cozy dinners, like classic roast beef.
appellation: Penedès, Spain
grape varieties: cabernet franc, grenache, syrah
The Garraf Massif is a mountain range located south of Barcelona along the Mediterranean coast between the towns Castelldefels and Sitges. In this stony, rugged landscape, Carlos Esteva took a dilapidated family estate and turned it into one of the most dynamic properties in Penedès. Starting in 1979, Carlos began to restore his grandfather’s house and replant many of the vineyards and orchards. The farm has been organic since 2008 and has recently introduced biodynamic practices in some vineyards. The soil here is shallow, free draining and poor in nutrients, so even young vines are forced to root deep into the limestone bedrock of the region. Terraprima is a lively blend of 30- to 50-year-old vines, fermented with native yeast in tanks and aged for a year in bottle before release.
appellation: Finger Lakes, USA
grape variety: cabernet franc
Lamoreaux Landing is a multi-generational, 100-acre winery on Seneca Lake, whose deep waters help moderate the potentially extreme temperature fluctuations of western New York. The family has always prioritized sustainability, working with minimal treatments in the vineyard only when absolutely necessary. Their vineyards are divided into 20 blocks, with new and old plantings scattered throughout. Here we're showcasing the T23 cabernet franc, which is modeled after the classic bistro reds of the Loire valley. Its light, peppery fruit would be great with an onion soup, especially if it ever finally got cold around here!