Wines of the Week: 
2018 Rouvalis Winery Slopes of Aigialeia Peloponnese Assyrtiko Normally $19.99–$16.99 15% Off This Week ONLY! 2018 Jacky et JP Blot Domaine de la Taille Aux Loups Les Hauts de Husseau Montlouis sur Loire Chenin Blanc Normally $44.99–$38.24 15% Off This Week ONLY! * * * About the Wines of the Week: 2018 Rouvalis Winery Slopes of Aigialeia Peloponnese Assyrtiko Normally $19.99–$16.99 15% Off This Week ONLY! 
About the Winery Rouvalis Winery was founded in 1990 by Angelos Rouvalis. He comes from a vinegrowing family of Aigion, studied in Bordeaux, and graduated to become an enologist. The winery was one of the pioneering establishments that contributed to improving the quality of Greek wines in the nineties. The gravity fed winery was built in 1994 and Angelos started his first experimental vineyard the same year. Today, the winery is run by Theodora Rouvalis and her partner, Αntonio Ruiz Pañego. Theodora and Antonio are both trained oenologists and they gathered professional experience working in Chile and New Zealand, before moving to Burgundy. They lived in Morey St Denis for almost 3 years (2013-2016). Antonio worked at Domaine Frédéric Magnien and Theodora completed her master in Viticulture while working at Clos de Tart. They came back to Greece in 2016 to take over Theodora’s family winery. They aim to produce authentic, harmonious and value-oriented wines that express the unique terroir of the slopes of Aigialeia. The slopes of Aigialeia are situated in the northern Peloponnese, about 170km (105 miles) west of Athens, in the mountainous region above the town of Aigion. They are uniquely beautiful, terraced vineyards that overlook the Corinthian Gulf and they constitute one of the most interesting vinicultural regions in the world. They are one of the very few north-facing regions in Greece (because of the Corinthian Gulf fault) so the vines benefit from the cooling northern breezes of summer. The vineyards are protected from the hot summer winds coming from the south by the high east-west mountain ridge of central Peloponnese that acts as a natural barrier. The soil is fertile, due to the old geological deposits, and it is well drained because of its inclination. The vineyards are at high altitude (500 to 1050 metres – 1640 to 3445 feet – above sea level), with an important difference in temperatures between day and night – a condition for high quality fruit in a hot climate. The region benefits from the high rainfalls of western Greece as well as from the climate of the Corinthian Gulf. The slopes are very steep and near to the sea, and the air currents prevent diseases to develop, creating conditions favorable to organic viticulture. 
About the Wine 100% Assyrtiko (an indigenous variety that grows well in hot and dry conditions, while retaining good acidity) from unique vineyards situated on the mountainous slopes of Aigialeia region in northern Peloponnese, at an altitude of 700 to 900 meters (2295 to 2950 feet) above sea level facing the Corinthian gulf. The soils are mainly sandy loam and sandy clay loam on a bedrock of cohesive conglomerates with sands. The yields are never above 80hl/ha. Their various advantages (north facing aspect, overlooking at the sea, high altitude, well-drained slopes and mountains-barriers that protect them from the hot summer winds) are the most critical factors for high quality fruit. Aged on the lees in tanks for four months and in bottle for a year. It does not go through malolactic fermentation. Full-bodied with notes of orange blossom, a crisp finish and unique minerality.
* * * 2018 Jacky et JP Blot Domaine de la Taille Aux Loups Les Hauts de Husseau Montlouis sur Loire Chenin Blanc Normally $44.99–$38.24 15% Off This Week ONLY!  
About the Winery The future of Loire Valley Chenin Blanc is in single vineyard, dry, terroir-driven whites that challenge the greats of Burgundy for precision, length, complexity and ageability. Pioneers like Jacky Blot are currently making the wines of a lifetime. This has been literally 25 plus years in the making, ever since Jacky first purchased eight hectares of 50 to 75 year old vines in Montlouis in the late 1980s. Transforming and building this organically certified property began in 1988. The level of grower commitment to natural farming practices and non-interventionist vinification is easily the highest percentage of any Chenin appellation in the Loire Valley. Every site is allowed to sing, without the sugar, without the battonage, no malo, using low levels of SO2, and minimal filtration. Jacky Blot is without question one of the inspirational leaders of this growing movement. 
About the Wine Certified organic–coming from 70+ year old vines, 100% Chenin Blanc. This wine is situated on the highest sites in the appellation–656 feet; on clay and silex, on pure limestone soils. Fermented and aged in barrel (20% new, 80% 1-4 year old barrels) with indigenous yeasts. 
Critical Acclaim “With François Chidaine, Jacky Blot has been instrumental in taking Montlouis out of Vouvray’s shadow and establishing for it a reputation of its own—and a better one at that. Much of what he has done appears old hat today, but it was revolutionary at the time: organic viticulture, hand harvests, wild yeasts, barrel fermentations and no malolactic conversions”–Vinous Media “Jacky’s wines, including his not-anymore Vouvray, are the perfect example: They’re bone-dry, less fruity than complex and austere. He believes sugar blurs chenin’s ability to transparently reveal its best qualities, which is why his winemaking is almost fanatically Burgundian, although he prefers to describe it as “the school of Montlouis.” He ferments all his whites in barrels. And rather than a cold, quick fermentation meant to highlight aromas, he borrows from Burgundy’s elite cadre, winemakers like Jean-François Coche (of Coche-Dury) and Jean-Marc Roulot (of Domaine Roulot): he exposes the grape must to oxygen before a long, slow fermentation and leaves the finished wine in steel tanks for months before bottling, which firms up the texture.”–Jon Bonné * * * Cocktail Recipe of the Week: 
Hot Buttered Rum Ingredients: 1 Teaspoon Brown Sugar 1 Tablespoon Butter (Soft) 1 Dash Ground Cinnamon 1 Dash Ground Nutmeg 1 Dash Ground Allspice 1 Splash Vanilla Extract 2 Ounces El Dorado 12 Year Super Premium Dark Rum 5 Ounces Hot Water Directions: Place the sugar, butter, and spices into the bottom of an Irish coffee glass or mug and mix well or muddle. Pour in the rum and top it with hot water. Garnish with extra cinnamon to taste, Cheers and Enjoy! * * * Snack of the Week: .JPG)
Blue Crab Bay Co. Surf Doggies Surf Doggies are made for folks who savor the sweet, strong flavor of honey mustard with a little added heat. These little all-natural doggies will please any honey-mustard lover! * * * A Note on the COVID Resurgence
With the recent resurgence of COVID-19, the team at TFW wants to provide a safe and sanitary environment and ease everybody's concerns. We are asking our clients to show caution and follow CDC guidelines as the virus rears its ugly head once again. In such, please wear masks or face shields when entering the shoppe. Thank you for the understanding and support.
We have implemented the utmost precautionary measures in observance of notices by the CDC. These measures include: Max. 4 Clients inside A clean and dirty pen policy A sanitation station for your use as you enter and exit the shoppe Online / Phone Ordering 6 ft. delineation markers in the shoppe Curbside Pick-Up Deliveries ($300 order complimentary local delivery) Facemasks required by all team members and clients Continuously sanitizing and disinfecting We strongly encourage our clients to utilize curbside pickup, delivery, and pre-ordering during these times. You can do so by calling, emailing, or ordering through our website: (908)-439-0007 / andrea@tewksburyfinewine.com / www.tewksburyfinewine.com We hope you are all staying safe, healthy, and happy during these trying times. Do not hesitate to contact us with any questions or concerns! | 
