Las Jaras Tasting Event 7/28 Costa Mesa

Come out to meet Joel Burt From Las Jaras Wines at our Costa Mesa Tasting Room! He will be pouring their newest wines and chatting about wine making from 5-7pm on Friday, July 28th. Mark your calendars, because you won’t want to miss this event! There is no entry fee, all wines will be served by the glass. There will also be bottles to go at a discounted price for the event.

About Las Jaras

At Las Jaras, our goal is to make delicious wine that has tons of energy and balance. We want them to be vibrant, delicate, and supple all at the same time while also being food friendly and easy for anyone to enjoy. Our wines are intended to reflect the unique terroir of the vineyards using minimal intervention so you can taste their natural, rhythmic expression. If you are not used to drinking wines made this way, the experience can be a revelation.

Our lighter wines can elevate your daily experiences. Bring the elegant bubbles of our Sparkling Wine to your best friends engagement party. Nestle the Rosé into your backpack for a trip to the park to watch an epic sunset. Pair the chilled Glou Glou with a margherita pizza to make takeout tastier. 

Our medium bodied reds pair with deep savory meals and create thought provoking moments. A holiday dinner includes a conversation about Carignan. The Cabernet Sauvignon is brought to your favorite restaurant to share a taste with your server. “Does this remind you of 70’s Napa?” And our Sweet Berry Wine demands explanation, inspires stories, and creates joy. For your Wine!

We are very excited to share our wines with you—there are more to come! 

Cheers, Joel & Eric

Come out to meet Emily & Jody, co-winemakers of J. Brix in San Diego, at our Costa Mesa Tasting Room! They will be pouring their newest wines and chatting about wine making from 5-7pm on Friday, June 16th. Mark your calendars, because you won’t want to miss this event! There is no entry fee, all wines will be served by the glass. There will also be bottles to go at a discounted price for the event.

About J. Brix

From the site to the soil to the growing season, our wines, if we're doing our work correctly, will speak in their own voices. We adore the variety California has to offer, which means we find ourselves compelled to make tiny quantities of as many different wines as we can... and, we try to add a new grape or style each harvest. Our fruit comes from a number of vastly different, soul-stirring vineyards all over the state. We use neutral vessels, native-yeast fermentation, and absolutely nothing else, with the exception of sulfur dioxide as necessary. In keeping with this minimalist approach, we choose not to fine, filter or cold-stabilize our wines. Our motto, in winemaking and life: ONLY LOVE.

Come and join us as we taste through six different Anchorage Brewing bottles this next Thursday, May 26th from 5-6pm at our Costa Mesa location. You will get a 2oz pour of each of the 6 barrel-ages stout and barleywine bottles. Because of the limited nature of these bottles, we can only open this tasting up to 6 people, so get your tickets fast! Ticket will be $65 and can be purchased below. The lineup includes:

- A Deal with the Devil: Double Oaked Barleywine aged for 7 months in Heaven Hill bourbon barrels, then transferred to freshly emptied Woodford Reserve Double Oaked barrels for an additional 9 months.

- Wendigo Batch #2: Double Oaked Black Barleywine aged 8 months in Heaven Hill bourbon barrels, then transferred to Woodford Reserve barrels for an additional 4 months.

- No Sleep: Imperial Stout / Barleywine Blend; blend of several vintages of double-oaked barleywine and imperial stouts aged in a variety of bourbon barrels including Amalga whiskey barrels for 1-1.5 years. Finished on Klatch coffee, Vermont maple syrup, and Madagascar vanilla beans.

- The Explorer: Imperial Stout fermented & aged in Missouri oak. Finished on Madagascar vanilla beans, coconut, ancho chilies, cocoa nibs, Klatch coffee, and milk sugar.

- Doomed: Imperial Stout with Klatch coffee and Madagascar vanilla beans. Fermented & aged in Missouri Oak.

- Frayja: Baltic Porter aged one year in Woodford Reserve barrels finished on Madagascar vanilla beans.

Join us at the Anaheim tasting room April 13th at 6:30pm - 9pm as Scott Windsor sits down with Bob Kunz of Highland Park Brewery in LA. This intimate event is ticketed ($10) and will include a pour of a HPB beer on draft. Beers will also be available for purchase during the event. Scott and Bob will have a conversation about brewing techniques, starting, owning and operating a business especially during COVID, music, life, ethics and any other topics that come up during the conversation. Come listen to Bob’s story and hang out!

We are getting a bunch of new juice from Swick, so now is the time to come taste through some of his new wines with us at our shop in Costa Mesa! One ticket gets you a pour of each wine (6 in total) as we go through this guided tasting together. The wines for this tasting will be:

• 2021 ‘City Pop’ Sparkling Rosé

• 2021 Rosé of Pinot Noir

• 2021 Scheurebe

• 2021 ‘The Hux’ Huxelrebe

• 2021 Aligoté

• 2020 ‘Palhete’

Join us for an intimate evening at the Anaheim shop as we taste through this years Speling Van Het Lot small batch and experimental series from 3 Fonteinen. We are once again honored to receive this on premise only series along with a small amount of other bars and restaurants around the world. Join Scott as we taste through all nine of the offerings talking about the beers, the brewery and Belgium!

Wednesday March 30th from 6:00 - 9:00 pm at the Anaheim Shop

1 ticket includes a pour of all nine of this years offerings in the SVHL Twist of Fate series

Speling van het Lot | Twist of Fate 2019/2020 Season

Speling van het Lot X.viii - Druif: Johanniter

After a first run of grape based Spelingen from their 2018 harvest, and overwhelmed by the results, we continued experimenting with the grapes from Ghislain Houben and his son Jeroen from Hoenshof, Hoepertingen near Sint-Truiden, Limburg province, Belgium. For this Speling van het Lot, we macerated 250 kilos of Johanniter must for three months and a half on an oak barrel. We backblended with a minor amount of young lambic to let the Riesling-alike characteristics of this cépage shine through. This results in a final fruit intensity of 610 grams of Johanniter grapes per liter of Druif. Lambics used originate from two barrels and three different brews. 100% 3 Fonteinen.

Speling van het Lot X.x - Druif: Cabernet Cortis

While experimenting with grapes, we have always had in mind to put the emphasis on fruitiness while balancing the nuances of the cépages, and the characteristics of our traditional lambik. While Cabernet aromas and taste can be on the peppery side and green- bell-pepper-forward, we find that this Speling features these characteristics in a subtle way. Beginning of October 2019, we started macerating a good 200 kilos of Cabernet Cortis grapes on young lambik in an ex-Bordeaux barrel. We let it sit for a good 4,5 months before blending it with a bit of other young lambik. Final fruit intensity is at 548 grams of must per litre of druivenlambik. 100% 3 Fonteinen.

Speling van het Lot XI.iv - Pruim: Sultana

Ludo Rosseels is known to be one of the last peach growers in Belgium, if not the last. He also owns a small plum orchard with a wide array of new and older varieties. As the last two harvests of peaches were a disaster with virtually no yield, and because we also wanted to help (and actually because we were eager to test), we dived into his plum orchard. That is how in July 2019, we harvested about 250 kilos of Sultana plums that we macerated for almost 6 months. We blended with young lambic prior to bottling to create a nice fruity sparkling plum lambic. The lambic originates from 2 different barrels and 4 different brews. The final fruit intensity is 500 grams of Sultana plums per liter of Pruim. 100% 3 Fonteinen.

Speling van het Lot XI.v - Pruim: Conducta + Opal

Most of our grapes are currently sourced with Wijndomein Hoenshof from Hoepertingen, near Sint-Truiden in the beautiful province of Limburg. Ghislain and Jeroen also have quite some plum varieIes in their orchard. In the summer of 2019, we got a good 440 kilos of Conducta plums and 110 kilos of Opal plums in. We barrel-macerated (toasted barrel) these for 5 months on some young lambic and bottled this fruit lambic straight away. The final fruit intensity is still a staggering 768 grams of plums per liter of Pruim. The lambic used for maceration came from one barrel that held two different brews. 100% 3 Fonteinen.

Speling van het Lot XVI.ii - Kriekenlambik: Kelleris

Over the last 5 years, we have increased our efforts to bring more variety in our fruit lambics and to structurally set up and develop relations with local fruit farmers, preferably Belgian and as close to our brewery as possibly. While it remains a big dream to have our regular Kriek made from 100% Schaarbeekse again – and working to make that dream a reality – our plain sour cherries still originate from Serbia. Meanwhile, we continue to search for other varieties, grown in Belgium. That is how last summer, thanks to the fine people at Hoenshof, we came across the Kelleris variety. After a maceration of more than 6 months, we bottled the kriekenlambik straight from the barrel to the bottle without any additional young lambic blended into it. Consequently, the final fruit intensity is 857 grams of sour cherries per liter of Kriek. 100% 3 Fonteinen.

Speling van het Lot XI.vii - Pruim: Hondskloten

Paterskloten (as called in the province of Vlaams-Brabant) or Hondskloten (as called in the province of Limburg) or Karnebroeken (as called around Bruges) are the common local names for a variety of stew plums, called the Belle De Louvain. The plums are typically rather large, egg-shaped, and dark purple red-ish. Beginning of September 2020, we macerated about 300 kilos of these on young lambik in an ex-Bordeaux barrel. Prior to bottling, we blended with a small porIon of another two young lambikken. Consequently, the fruit intensity is sIll at 745 grams of hondskloten per litre of plum lambik. 100% 3 Fonteinen.

Speling van het Lot XI.iii - Pruim: Mirabelle

Most of our grapes are currently sourced with Wijndomein Hoenshof from Hoepertingen, near Sint-Truiden in the beauIful province of Limburg. Ghislain and Jeroen also have quite some plum varieIes in their orchard. In the summer of 2019, we got 250 kilos of Mirabelle plums in. We barrel-macerated these for 5,5 months on some young lambic, and blended with some more young lambic prior to bottling, aiming at gefng a nice carbonaIon in the beer, pushing the subtle aromas of Mirabelle up and out of the glass. We used lambic from 3 different barrels and 7 different brews. The final fruit intensity is 462 grams of plums per liter of Pruim. 100% 3 Fonteinen.

Speling van het Lot X.vii - Druif: Muscaris

After a first run of grape based Spelingen from their 2018 harvest, and overwhelmed by the results, we continued experimenting with the grapes from Ghislain Houben and his son Jeroen from Hoenshof, Hoepertingen near Sint-Truiden, Limburg province, Belgium. For this Speling van het Lot, we macerated 250 kilos of Muscaris must for almost four months on an oak barrel. We bottled the grape lambic straight from the barrel to the bottle without any additional young lambic blended into it. Consequently, the final fruit intensity is 658 grams of grapes per liter of Druif. The lambics originate from 1 barrel and two different brews. 100% 3 Fonteinen.

Speling van het Lot XVI.i - Close, but no Schaarbeekse

Every summer, our circle of local owners of Schaarbeekse trees expands a little – also because we give away a tree or two left and right. In the summer of 2020, this community reached over 70 families. Every drop of cherries is also inspected carefully on colour and ripeness. This is how, last harvest, we received some highly qualitative cherries, but they appeared not to be real Schaarbeekse; it held the middle between a sweet cherry and a smaller sour cherry and had a dark red skin rather than a deep purple one; probably Noordkrieken. Anyhow, we put them for more than six months on a small barrel, before blending and bottling. The final fruit intensity is at 417 grams of local sour cherries per litre of Lokale Kriek. 100% 3 Fonteinen.