MSW Wine Press NJ April 2018

LEOPOLD | SMALL BATCH AMERICAN GIN Gin is usually flavored by adding botanicals to a neutral spirit and then distilling, but Leopold distills each botanical – including hand- zested Florida oranges and California pummelos – separately and then blends them together for one final distillation. The result is a gin that’s extremely tasty, with citrus notes that might normally be covered by the juniper. They only make 50 cases of this a year, so it really is small batch. # 3 0 1 3 3 3 6 6 CORSAIR | GIN One of the few remaining gins produced using a gin-head also known as a carter head or vapor basket. With this method, the flavors and essential oils of the gin's sustainably grown botanicals are gently extracted using vapor. The botanicals are an unusual mix of traditional and non-traditional aromatics. While juniper is the defining element it is balanced by aromas of garden-fresh citrus and complex floral notes. # 3 0 1 0 9 6 7 1 BOOMSMA | JONGE From Holland. Blend of grain alcohol, maltwine, cornwine and the addition of juniper berries distillate and botanicals. The malt wine is a double distilled blend of barley and wheat, while the corn wine is a triple distilled blend of barley, wheat and rye. This is a light and crisp Genever with the subtle flavor of juniper berries and a hint of citrus. # 3 0 1 2 6 2 9 5

KLINKER BRICK WINERY ALBARIÑO, LODI 2017

This Spanish-style Albariño is clear and vivid with a dazzling light golden hue. Aromas of stone fruit, pear, and honeydew melon lead into full, elegant flavors of green apple and peach laced with subtle minerality. With a crisp, clean and balanced palate, the Albariño is prime to drink instantly. # 3 0 2 0 3 8 1 2 MADFISH | SAUVIGNON BLANC SEMILLON, 2016 67% Sauvignon Blanc, 33% Sémillon. Night harvest at cool temperatures, immediate crushing and pressing at the winery, and cool fermentation ensures maximum fruit freshness and varietal aromatics in this wine. A small component fermented in older oak gives richness and texture to the palate. # 3 0 1 9 8 1 7 7

BODEGAS RAMIREZ DE LA PISCINA RESERVA 2012

Tempranillo planted between 1932 and 1985 to calcareous clay is carefully sorted, destemmed, and transferred to stainless steel tanks for maceration. The wine matured for 24 months in American and French oak barrels followed by two months in stainless steel for natural fining and settling. Once bottled, it is bottle aged underground for at least 36 months. # 3 0 1 9 5 3 5 4