The Socré estate in Barbaresco has been in the Piacentino family since 1869. They farmed and sold their grapes to locals and neighboring wineries until 2010, when they built a winery and began making their own wines. Most of the production is nebbiolo, but luckily they are part of a small group of winemakers committed to keeping freisa plantings in the vineyard. Once the “it girl” of Piedmont (ok, it was centuries ago but still), freisa is a more wild and rustic relative of nebbiolo. Possibly the parent grape (but definitely in a parent-offspring relationship) to nebbiolo, freisa has suffered from being made in a variety of styles that can confuse—sweet or dry, still or sparkling, sometimes ripasso, who knows? Freisa is hardy, proving resistant to a number of diseases and commonly surviving late frosts. It’s harvested later than many Piedmont varietals and there’s a solid argument for why it should be planted more than it currently is. Socré’s Langhe freisa is vinified and aged in stainless steel—it’s dry, it doesn’t sparkle and it’s perfectly suited for everyday drinking. Fruity, floral, and a little spicy, this will be cozy with roasts or stews. 

2024 has been a great year for Slovenian wine here at Streetcar! This is thanks in large part to our friends at Hangtime Wines who consistently introduce us to the latest and greatest wines from the region. One such great producer is Sanctum: a family operation based in the Lipoglav region of northeast Slovenia. The Podkubovšek family practices environmentally friendly and sustainable viticulture on their hilly vineyards (45˚ slopes!), hand-harvesting grapes and taking a low-intervention approach to winemaking. They make a range of wines including some skin-contact whites that we’re fans of, but this “Pollinator” co-ferment is just the kind of fun we’re looking for during the holiday season. Comprised mainly of Pinot Noir, “Pollinator” gets a lift in brightness thanks to additions of Sylvaner and Pinot Gris. Strawberry, cherry, fresh chopped herbs and thirst quenching acidity combine for quite a good time. If you’re having dinner, try it with some miso glazed salmon. Otherwise, bring this to a holiday gathering to get the party started. Serve with a chill. 

Freire Lobo is a small winery owned and operated by Elisa Freire Lobo located in Oliveira do Hospital, in the central region of Portugal’s Dão region. Elisa has been involved in wine for many years, and perhaps the most profound experience was being assistant winemaker to Alvaro Castro for several years. From her experiences she developed her own philosophy, which is to make wines that express their true sense of place. Elisa farms 7 hectares of family owned vineyards located in 4 different parcels. Two of the vineyards are close to Oliveira do Hospital, and the two others are close to Gouveia, closer to the Serra da Estrela mountain range. all of the vineyards are 500 to 550 meters in altitude. In 2013, Elisa immediately transformed these vineyards and reintroduced the old pruning guyot method to get smaller yields, and stopped using any chemicals. All fertilization is made with sheep manure, and she only use indigenous yeast and sulfur in low doses. Very little work is done in the cellar - the main focus is in the vineyards. We've had a long run on the Casual Cart with Elisa's entry white, which is probably the most serious white we offer under $15. Passholders get the first look at this selection from vines growing in granitic soils, which typically emphasizes angularity and glassy purity. This full-throated white easily ventures into pairings typically associated with reds, as its structure and depth belies its color.

Reuilly is a small but historically significant appellation in the Centre Loire that sits quietly on its own more or less halfway between Touraine and Sancerre. Like Sancerre (and Pouilly, Menetou, etc..), sauvignon blanc is the cash crop here, while pinot noir satisfies the need for red wines to go with the region's legendary cuisine. The reds have rarely achieved enough richness or panache to travel this far, though with the insatiable demand for pinot noir, and the rising global temperatures, things are changing for Reuilly. Domaine de la Pagerie is a recently established humble estate of about 12 hectares of vineyards acquired in 2017. They quickly worked to rehabilitate the vineyards and have just received organic certification. This is a classic light-bodied pinot noir that would bring a festive air to roast chicken dinner.

Lievland was founded by the recently widowed Baroness Von Stiernhjelm of Latvia, whose husband purchased the land in the 1930's for the purpose of relocating his family from the strife of their homeland, but died before making the trip. She and and her five children stayed on course, and with no experience in farming, established what would become during her lifetime one of the top wineries in South Africa. She has the distinction of being the nation's first female winemaker, and grew the estate's fame on the quality of her syrah. The estate changed hands in 2017, with the new owners looking to restore its once grand reputation. This chenin blanc is a blend of two neighboring old-vine, dry-farmed bush vine vineyards, one planted in 1976 and the other in 1983. with the first giving more stone fruit and mineral characters, the latter giving concentration and texture. Have no fear when pairing -- any manner of seafood, poultry, salads, or cheeses would work.

Every now and then, it’s worth revisiting the classics, especially when they are as tasty as this one. Chateau Le Bergey is the second label of Chateau L’Escart, a 37 hectare vineyard that is farmed biodynamically. Though it sees some wood aging, this is a fruit forward expression of cabernet and merlot with classic cherry and brambly red fruit flavors in abundance that demands to be drunk now (I suppose you could cellar it if you must). This is a wine that screams for bloody red meat for sure, and will pair well with just about any beef or lamb dish you can imagine. That said, don’t be afraid to get adventurous here, as the tannins are gentle enough that this wine can easily be enjoyed with lighter fare or on its own. Go wild!