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Franklin Wine and Spirits
608 Franklin Ave, Brooklyn 11213
Joel and Eric make beautiful wine that is food friendly, lower in alcohol, balanced, delicate and supple. The wines evoke an emotional response and reflect the unique terroir of the vineyards. Las Jaras Wines are designed to transcend the natural wine trend and focus on taking you back to California wine making reminiscent of the Old World Style, like the beautifully crafted wines of 1970s Napa.
Las Jaras Wines serve two purposes: having fun and the serious business of perfect food pairing. The Rosé and Sparkling Pet-Nat are bottle popping, gulpable joy to get the party started. The Carignan, Sweet Berry Wine, and Cabernet Sauvignon offer that perfect restrained balance of alcohol, acid and tannin structure that complements the food on your plate. These wines reflect Joel and Eric’s passion and the Las Jaras Wines mission. Enjoy!
100% Merwah, fermented in both amphora and stainless steel. The wine is fermented on skins for 3 weeks, the cap is gently broken by hand a few times a day, and is then racked off skins in the middle of November into half neutral barrels and half stainless tanks. Unfined, unfiltered and unsulfured wine from Lebanon!
Mostly carbonic Pinot Gris, with a blended in bit of Pinot/Chard (comacerated) and long-macerated Pinot Gris, unfined unfiltered and no so2
Harvested from trellised vines located a stone's throw from the ocean and 2 meters above sea level. Light direct pressing, spontaneous fermentation in chestnut wood barrels without temperature control. Aged in chestnut barrels on the lees and bottled unfined, unfiltered with no sulfites added. Volandeira wine is a very unique wine, perhaps it could be defined as a rarity. It is a wine with a very floral nose, which reminds us of low mountains groomed by an ocean breeze. In the mouth an explosion of salinity, with a very deep minerality.
100% Albarino from Columbia Gorge, organically dry farmed, direct press and spontaneous fermentation with wild yeast. Probably stainless... unfined unfiltered and minimal so2
Rosé co-ferment of Pinot Noir, Syrah, Cab Franc and Chardonnay. Wild yeast fermentation. Aged in neutral puncheon. No additives or fining agents. Bottled unfiltered.
60% Zweigelt, 20% St. Laurent, 20% Pinot Noir from various sites across predominately gravel soils. Puszta, which translates to “plains” in Hungarian, refers to when the source vineyard sites were once part of Hungary and Libre, of course, is Spanish for “free”. Half carbonically fermented, half directly pressed, and finished off in huge casks.
A very slow (multiday) direct press of Chenin Blanc from old vines in the Anjou. Spontaneously fermented and aged for ~12 months in neutral barrel. Bottled unfined, unfiltered, no added SO2.
A blend of Syrah, Grenache, Cinsault, Merlot, Muscat d'Alexandria grapes are hand-harvested from 20-86 year-old vines grown in Basalt soil. Grapes are partially destemmed, and undergo 10 day carbonic maceration in fiberglass followed by 7-10 day spontaneous fermentation also in fiberglass purely with indigenous yeasts. Aged in stainless steel. Unfined, unfiltered, with no additional SO2.
Sangiovese and Sagrantino, hand picked and spontaneously fermented in stainless steel. Bottled unfined and unfiltered without any added so2
Apples and Merwah are cofermented, the apples allowed to float in the juice of merwah and carbonically macerate (ferment whole under the pressure of their own co2). Bottled unfined and unfiltered with no so2
Chenin Blanc from forty year old vines on red clay, flint, picked a bit later than the Bistrologie given a direct press straight to barrel, where it fermented and rested on lees for fifteen months.
Chenin Blanc from forty year old vines on red clay, flint, given a direct press straight to barrel, where it fermented and rested on lees for fifteen months.
Chenin Blanc from a parcel of old vines planted over schist. After fifteen months resting in barrels, it is a wine that really reflects the vintage with notes of pithy citrus, apple, minerals and spice. Easygoing and joyful, it is wonderfully expressive.
Made from a field blend of local varietals farmed organically, fermented spontaneously with native yeasts, unfiltered, unfined, no added sulfites.
100% Grenache Gris, from organic vineyards in Cotes Catalanes, direct pressed and fermented in stainless steel with minimal intervention or sulfur
Alice’s take on Chardonnay from a friend in Arbois. The grapes were macerated as whole bunches for two months, before being pressed to cuve until the following spring. Reflecting the vintage, this is plush with stone fruits, which are cut with a pleasant tension and stony minerality. This is Jura Chardonnay at its most immediate and easygoing.
From the Touraine appellation in the Loire Valley in France. Raphaël Midoir is the 5th generation of an estate in the village of Chémery.
The wine is a yellow-platinum color with slight green highlights. The nose is dominated by fresh boxwood, lime, grapefruit and white peach notes. The palate is full bodied with mango, lychee, and plenty of grapefruit. A lovely Sauvignon Blanc from Loire.
FOOD PAIRINGS: oysters, crab cakes, codfish, sushi, goat cheese, and Saint-Andre’.\\n
we call this baby sancerre
A liter of delightful Tuscan wine! A blend of Grenache & Carignan, aged in cement, light, fresh and fun, this is a perfect pick to bring to that party in your friend's yard. Forest berries & wild flowers, subtle spice and candied fruit on the finish.
A sparkling pet nat of Cinsault, from steep hills in banyuls, unfined unfiltered and no so2 added.
100-year-old wildbush field blend of Palomino, Rosa del Peru and Misión from mountainous Tecate (granite soil). 12 days whole-cluster semi-carbonic maceration (skins, seeds and stems) and spontaneous fermentation in stainless steel. Unfined unfiltered
2023: All of the red wines at Cotton are vinified with native yeasts and without SO2 in concrete tanks, then age underground in century-old foudres that were originally built for holding beer, then were repurposed in the 1950s and 1960s.
Unfined, unfiltered, no sulfur added
The sole white wine of the estate is produced in the Roero district from an 0.80 hectare plot in Vezza d’Alba. The soil is essentially sandy in composition and sits at 340 meters altitude on south-facing slopes. The vineyard was planted in 1980. Harvest (manual) normally occurs in mid-September. The grapes are briefly macerated and the fermentation occurs at controlled temperatures (around 15 degrees Celsius) for two to three weeks. The wine rests in stainless steel until the early spring months of the following year and is usually released to the market, after several months of bottle aging, in late summer/early fall.\\n
The Brovias are extremely conscientious winegrowers. They farm organically and harvest is done entirely by hand. Brovia’s wines are vinified in the classic style. Grapes are lightly crushed before going into the fermentation tanks. The wines are bottled without filtration.
A direct press, sparkling Rosato of indigenous varieties Termanira and Sgavetta. Méthode Traditionelle, unfined and unfiltered, no so2
Pinot Gris and Chardonnay, half and half, 12-day maceration. 9-month aging in fiberglass. Unfined, and unfiltered and no so2
100% macabeu, Hand harvested. Destemmed. 50% on-skin maceration for 12 days, 50%\\non-skin maceration for 24h, and pressed. Spontaneous fermentation from\\nautochthonous yeast in stainless steel tank . Aged on fine lees for 4 months. Bottled unfined unfiltered with minimal sulfur at bottling
100% Garganega, with 60 days of carbonic maceration. Unfined, unfiltered, no SO2.
Style: Red Wine
Producer: Domaine Bibich
Grapes: 80% Syrah, 20% Plavina
Where: Dalmatia
Country: Croatia
Taste: \\\"Crno\\\" literally means black in Croatian, and the wine definitely delivers on darkness in terms of peppery dark fruits and a long mineral finish.
Organic Farming
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Additional Info:
About the Wine: 2021 - Organic. Filip Bibić is putting his signature on the family’s wine tradition as he takes over from his father and creates a range that captures the more subtle side of Dalmatian wines. Handpicked Syrah and Plavina from 20 year old organically-grown vineyards, and aged in steel and french oak. \\\"Crno\\\" literally means black in Croatian, and the wine definitely delivers on darkness in terms of peppery dark fruits and a long mineral finish. Grape: 80% Syrah, 20% Plavina. Soil: karst, limestone. Farming: organic. Harvest: by hand. Winemaking: Syrah macerated 14 days, Plavina macerated for 30 days, both in stainless steel. Aging: 1 year partly in stainless steel. Fining: none. Filtration: none.
About the Producer: Alen Bibich might be the most famous winemaker in Croatia. His Domaine features prominentlyin Hugh Johnson's wine atlas. When Anthony Bourdain visited to film an episode of his show, Alen and Anthony ate and drank too much to continue filming. All the celebrity endorsements aside, Domaine Bibich is simply great wine. His attention to detail in his steep, oceanside vineyards and delicate, natural winemaking yield wines of character, substance, and a strong mineral, oceanic streak.
Savagnin from blue marl, spontaneous fermentation in neutral oak with indigenous yeasts, malolactic fermentation, aged in barrel 36 months
A light red and white coferment comprised of: Chardonnay 70%, Pinot Noir 12%, Muscat Bailey A 7%, Cabernet Franc 6%, Cabernet Sauvignon 5%. Unfined unfiltered and no so2 added
Chardonnay and Chenin, probably a lil sauvignon blanc as well, spontaneously fermented, unfined unfiltered and no so2
An orange pet nat (frizzante) of Malvasia di Candia, which is an ancient grape variety native to Crete and one of the oldest aromatic white varieties in the world. In decades past, it was only made in sweet or slightly sweet styles, but is now done in excellently dry incarnations such as this sparkling from Donati Camillo. Fermented with skin contact in stainless steel, unfiltered and no sulfur added
A rose of 30% Macabeau, and 70% Sumoll, a native grape to Catalonia, largely ripped up in the 1980s (with less than one hundred hectares planted in 2013). Thanks to winemakers like Glòria, who appreciates its unique beauty and mineral notes, this trend has changed recently, as growers are starting to recover this variety.Spontaneous co-fermentation with two days skin maceration. The wine is aged in terracotta amphorae (lined with beeswax) and bottled without fining, filtration, or sulfur addition.
1600 bottles made.
Maybe Grignolino (Fabio doesn't want to say) . The grapes are destemmed and macerated for two to three weeks. Fermentation and aging takes place in homemade porcelain and stoneware vessels.Fabio makes this wine with grapes purchased from a friend. The name of this wine is literal and in English: \\\"Back Grin\\\". The estate's sickle and rake logo (which Fabio has said is intentionally made to resemble a human backside) have a hand drawn smile on every bottle. The idea, we believe, is to show you can be playful and creative in a traditional area. The \\\"grin\\\" is also a reference to the Grignolino grape.Fun Facts: The wine is bottled in old Travaglini Gattinara bottles Fabio found in an old warehouse.\\r\\n\\r\\nThe number of the bottle and the total number of bottles are hand written on labels made from handmade paper. There is an elaborate code on each label that we break down in Fabio's producer profile.
Maybe Dolcetto plus 7% Nebbiolo (maybe). The grapes are destemmed and macerated for three weeks. Fermentation and aging in homemade porcelain and stoneware vessels for at least six months. 0-0
80% Muscat Bailey A, 20% Seibel, no added sulfur
50% Grenache Blanc, 40% Macabeu, 10% Grenache gris, from limestone soils. A blend of fermentation vessels like enamel tank, old barrels, foudre, and concrete. Aged on the lees without battonage, unfined unfiltered and no so2 added.
Grapes: 50% Chardonnay, 50% Pinot Noir\\n
\\nVineyard: Gimelli Vineyard in Cienega Valley on decomposed granite and limestone, practicing organic
\\n\\nMaking of: Manual harvest. Fermented with native yeasts, 50% whole cluster fruit. Aged 6 months in stainless steel on its lees. No ameliorations, no filtration or added sulfites.
2023 vintage is a light juicy coferment of Zinfandel, Mouvedre, Muscat, Grenache and Cabernet Pfeffer, from a single vineyard
Skin contact Sauvignon blanc, unfined unsulfured
This pure Nerello Mascalese comes from our cru in contrada Monte Colla. An extremely steep and terraced vineyard, beautifully exposed to sun and wind and right in front of mount Etna. The sandy clay soil and the old-vine Nerello Mascalese, planted in 1946, produces a rich and powerful wine, maintaining grace and elegance. Our “Hermitage” of Etna.
