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Califermentation 2016
Terroir Natural Wine Merchant & Bar
San Francisco, CA
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Event

Califermentation 2016
21+ Only

Last year's event was such an amazing success that we've decided to spread it out and make it a two day tasting this year. Well have 24 producers each day (48 total) and are extending the hours to 12pm-4pm so it won't be as snug. We've also opened it up to all natural wine producers in California, not just the rising stars and under the radar stalwarts.

Entry fee includes a glass, and there's no additional fee to taste the wines.

Door price will be $50 cash for each day.

Were having seminars the mornings of Califermentation that are open to the first 25 people who arrive and have already purchased a ticket to the fair. The price to attend the seminars is $10 cash at the door.

Saturday, November 12, 10:30 AM  11:30 AM
SO2: Friend or Foe, the pros, cons and disagreement of using SO2, with Tony Coturri, Phillip Hart of AmByth and Matthew Rorick of Forlorn Hope.

Sunday, November 13, 10:30 AM  11:30 AM
The Challenges of Sourcing Organic Grapes in California, with Tracey Brandt from Donkey & Goat, Laura Brennan Bissell of INCONNU and Martha Stoumen of Elizia.

Pouring Saturday:

AmByth Estate
Amplify Wines
Beaver Creek Vineyards
Broc Cellars
Clos Saron
Coturri Winery
Deux Punx
Elizia Wine
Enfield Wine
Forlorn Hope Wines
Halcyon Wines
Hardesty Cellars
Harrington Wine
Irene
J. Brix Wines
La Clarine Farm
La Onda
Lo-Fi Wines
Los Pilares Wine
Purity Wines
Roark Wine Company
Sonoma Mountain Winery
Verdad Wines
Vesper Vineyards

Pouring Sunday:

Black Trumpet Wine
Donkey & Goat Winery
Frey Vineyards
Hatton Daniels
Hobo Wine Company
Holman Cellars
Inconnu Wine
Kirchhoff Wines
Les Lunes and Populis
Methode Sauvage Wine Company
Neighborhood Vineyards
Old World Winery
Petard Cellars
Preston Vineyards & Winery
Rein Winery
Ruth Lewandowski Wines
The Scholium Project
Ser Winery
Thistle Cellars
Two Shepherds
Unti Vineyards
Unturned Stone Productions
Vinca Minor

We're using the same criteria as last year:

-No chemicals in the vineyard. Sustainable is not good enough; the fruit has to be organically farmed. However, we realize that some of the most conscientious growers are not certified and were ok with that so long as we've been able to verify the growing practices.

-Native yeast fermentations only.

-No additions other than up to 50 ppm of SO2. This means no enzymes or nutrients.

About Califermentation

Califermentation came out of a series of conversations we've had with a number of people over the last few years about the dramatic improvement of California wine. We attribute this to the emergence of natural wine practices by up and coming producers as well as the recognition of those who've stuck to their guns and never gave into conventional winemaking. Having been to natural wine fairs in Europe we thought the time had come to have one in San Francisco, featuring California wine. That is how Califermentation was born.

While were the ones organizing it, we realize that it is all about the producers. Making wine is a labor of love. Making wine naturally is like going into labor so it seems. Our appreciation for the work that they do is beyond measure.

Brought to you by The Vinguard and Winelandia.

Discussion

Location

Terroir Natural Wine Merchant & Bar (View)
1116 Folsom street between 7th and 8th street.
San Francisco, CA 94103
United States


Categories

Food > Beer, Wine, Spirits

Minimum Age: 21
Kid Friendly: No
Dog Friendly: No
Wheelchair Accessible: Yes!

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