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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!
Made from a field blend of local varietals farmed organically, fermented spontaneously with native yeasts, unfiltered, unfined, no added sulfites.
Gruner Veltliner, Sylvaner, Welschriesling, Chardonnay, skin contact. Bottled unfined, unfiltered with no 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.
Expressive, skin-contact blend of Chenin Blanc, Pinot Gris, and Malvasia Bianca. With bold texture, vibrant acidity, and layers of citrus, stone fruit, and spice, it’s a compelling, low-intervention showcase of California’s diverse terroir.
Clifornia Natural Wine
Winemakers’ note: “This vintage we focused a lot on the idea of ‘flavor’: how to build flavors through blends, what flavors consumers are looking for? what is a ‘flavor forward’ wine? ‘BIG ORANGE’ is meant to deliver on a larger format, easy to drink Orange wine for the masses. When people say they like ‘Orange wine’ what do they mean? Well we think this is it. :)” \\n\\nGrape:\\n\\n2024: \\n\\n43% Muscat Canelli (Clarksburg AVA), 33% Symphony (San Joaquin AVA), 15% Sauvignon Blanc (Clarksburg AVA), 9% Torrontes (Alta Mesa AVA)
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.
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.
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
Sangiovese and Sagrantino, hand picked and spontaneously fermented in stainless steel. Bottled unfined and unfiltered without any added so2
50/50 Grolleau and Cab Franc, destemmed, macerated 8-10 days and fermented in fiberglass, unfined unfiltered and put in a box!!
40% Grüner Veltliner, 40% Weissburgunder, 20% Sauvignon Blanc, from sandy soils. Whole bunches into a slow press, into acacia/barrells/stainless/fiberglass. On lees for 6 months before racking, bottling unfined unfiltered and no so2
Direct press rose of Grenache.
so rare so fancy
Procanico, Malvasia, Roscetto, harvested, destemmed, and macerated for a week together. Bottled unfined, unfiltered with no so2 added.
Def a must try for fans of Le Coste or Litrozzo wines!
An equal blend of Muscat d’Alexandrie and Muscat à Petits Grains from Vincent Lafage in the Pyrénées. The grapes fermented as whole bunches for a fortnight, before being pressed off to cuve for nine months of élevage. A wine of heady perfume and gourmand richness, with lots of citrus balancing out the riot of tropical fruit, spice and flowers on display.
A blend of Friulano, Sauvignon Blanc, Riesling, Gruner Veltliner, Malvasia Bianca, Kerner, Trebbiano, and Moscato Bianco
The 2022 marks vintage number 4 with this wine for RLW and we couldn’t be more proud to say “this is what we’ve been working towards.” When we first set out to make this wine in 2019, we only had limited availability with aromatic white fruit. Looking towards the future, however, we worked on sourcing or grafting other blocks over to this now dazzling array of bombastically scented, yet still finely structured varieties to make this really pop on all levels. 2021 employs the same fruit as the 20 and the 19 (Friulano, Riesling, Sauvignon Blanc, and a skosh of Muscat) but we’ve now added Kerner, Malvasia Bianca, Gruner Veltliner, and a bit of Trebbiano Toscano to the mix. All of these are very lightly, gracefully, tactfully (hence the Italian term “Tatto’) skin fermented to amplify aromatics and provide a not overwhelming but persistently gentle measure of structure on the palate. Is it bright, floral, fruit loops, citrus insanity? Yes. Is it deep, spicy, textural and somehow still a refreshing late summer / early fall sunset? Also yes. That my friends, is Tatto.\\n\\n-Ruth Lewandowski
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.
100% Albarino from Columbia Gorge, organically dry farmed, direct press and spontaneous fermentation with wild yeast. Probably stainless... unfined unfiltered and minimal so2
SANDRO is an Orange wine, made from three grape varietals Kisi, Khikhvi and Mtsvane grapes, co fermented together, six month on skins
From the Grower\\n\\\"Noted for it’s Amber color Aroma: Well expressed aromas of dried apricots and intense aromas of dried yellow fruits with some wild flower notes.Taste: Mouth is soft and rich with well expressed aromas of white cherry jam, ripe tropical fruits backed by lively acidity and long finish. Velvety bouquet, velvety fruit tones.\\\"
A sparkling pet nat of Cinsault, from steep hills in banyuls, unfined unfiltered and no so2 added.
Vineyard: a 5-hectare plot at 250 meters of altitude, that has a southern exposure with a slight slope, with Mediterranean breezes in the morning and afternoon. 20-year-old vines on calcareous clay.
Varieties: 40% Ull de Llebre(Tempranillo), 20% Garnatxa, 20% Monastrell, 10% Syrah, 10% Samsó (Carignan)
Vinification Method: Vinified in 15,000-liter stainless steel tanks for 20 days with only indigenous yeasts. After which, the wine goes into concrete tanks for 8-15 months for malolactic fermentation and battonage for 3 months. The wine is unfined and goes through a soft paper filter to remove tartaric particles. It is lightly sulfured at bottling.
White skin contact co-ferment of Chardonnay, Sauvignon Blanc and whole cluster Riesling bunches. 14 days of skin contact. Wild yeast fermentation. Aged in stainless steel. No additives of fining agents. Bottled unfiltered.
A terrific old-vines vineyard hailing from the cru of Régnié; vines here were planted in three moments, between 1927, the 1940s, and the ’90s. Here the soils are yellow granite with some sand, and the vineyard is only .8ha in size. Another great terroir comparison, with the vinification remaining the same, and only the cru and soil types making the difference. Full carbonic maceration of whole clusters in cement tank, then aged in foudre for six months. Unfined, unfiltered. <10g/l SO2 added before bottling.
This vintage is a blend of Rufete, Syrah, Merlot & Tempranillo. No sulfites added.
100% california Chenin, barrel fermented. The winemaker likes to liken this to his \\\"Aligote\\\" to his chardonnays. Crisp but bold, big fruited Chenin, a whiff of diesel, barrel but no butter. Unfined unfiltered, no so2 added.
Pinot Gris and Chardonnay, half and half, 12-day maceration. 9-month aging in fiberglass. Unfined, and unfiltered and no so2
Pinot noir vines located in the town of Saint-Bris, planted at an altitude of between 210 and 250 m\\n\\nThe plots are oriented East, South and South-West. The soils are clay-limestone from the Kimmeridgien.\\n\\nVatting and fermentation of whole bunches in a tapered wooden vat.\\n\\nFermentation under the action of indigenous yeasts and vinification without input.\\n\\n The grapes infuse. Light pumping over and punching down allow gentle extraction.\\n\\nTotal maceration of 2 to 3 weeks.\\n\\nAging for one year in Burgundy pieces for 12 to 18 months.
Chardonnay and Chenin, probably a lil sauvignon blanc as well, spontaneously fermented, unfined unfiltered and no so2
15 day carbonic maceration of Gamay, spontaneous fermentation in tanks with indigenous yeasts\\nAging: in tanks. Unfined, unfiltered, 6mg/l sulfur
30% destemmed, semi-carbonic maceration, spontaneous fermentation in foudres with indigenous yeats
Direct pressed Sauvignon Blanc juice onto Primitivo berries and cluster, floataison style. Macerated together for a week in steel. Seven months elevage. Bottled unfined unfiltered and no sulfur added.
All grapes hand harvested from dry-farmed family vineyards in the coastal valleys and ridges of Mendocino County.
A red/white co-ferment of Primitivo (70%) and Sauvignon Blanc (30%) from the Sierra Foothills, hand-picked and foot-stomped, with zero sulfur added. It smells like Alpine strawberries and hops, with some pungent arugula notes adding herbal freshness. This is a mouth-watering, vivacious wine, with lots of red plum and cherry tomato. The fruit at the core is so lively and juicy, and it's matched with tart raspberry acids, umami, and just a hint of marjoram. It's zero sulfur but nothing too funky going on, it's just an irresistible, heartfelt wine made with healthy fruit.\\n\\nDevin Myers, who made the wine, worked for Sam Vinciullo, one of my favorite Australian winemakers. This really caught my attention because Sam famously does everything solo, mostly out of necessity, since he is in the Margaret River region, a few hours south of Perth, which is already pretty remote. Devin reeeally wanted to work with Sam to go all the way out there. That is serious commitment.\\n\\nBack in California, Devin and Dani Rozman of La Onda worked a vineyard in the Sierra Foothills, where the grapes for Devin's Krill comes from. He made the wine at Caleb Leisure's cellar in Cloverdale.
A natural dessert wine made from Botrytis-laden Sauvignon Blanc (a fungus which saps the water from the grapes but allows the sugars to concentrate in the fruit)
From the winery: \\\"This Late Harvest Sauvignon Blanc is made using our own estate grown grapes and hand picked in several stages in late autumn to ensure the presence of true Botrytis, which requires very specific conditions for growth. Powerful aromas of mature peaches, apricots and honey, these characters reappear on the palate, enhanced by marked notes of quince jam. Creamy honey flavours are enlivened by balanced levels of acidity. Rich, intense and full-bodied, this exceptional wine has a long and elegant finish where fruit and botrytis qualities express themselves in perfect harmony.\\\"
Carignon from shale and limestone, hand-destemmed then it underwent a 9-month maceration, followed by 8 months of élevage in sandstone jarre. Unfined, unfiltered, no sulfur added. BRUTAL!!!
Sauvignon Blanc and Menu Pinneau (Orbois). The grapes are hand-harvested, destemmed and gently pressed. Only natural yeast and the juice undergoes an extended maceration. Vinified in barrel and aged for 12-24 months in oak. Quartz drinks well in its youth, however, decanting is highly recommended. The wine also shows aging potential up to a decade.
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
Cabernet Sauvignon fermented on the skins for a month and aged in large old barrels for eighteen months. Unfined, unfiltered and no sulfur added
80% Muscat Bailey A, 20% Seibel, no added sulfur
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
