Welcome home friends, family, & lovers.
This is the third newsletter for Bar Rollins. As the saying goes… third time’s the charm. That saying is super f***ing accurate since nobody subscribed to the first two newsletters.
Our goal with the newsletter is to keep you interested, entertained, informed, and confused. As a dyslexic college drop out with a passion for natural wine, I feel like this will be pretty easy to do. Below I will answer some of your questions, give you some info about our pop up happening in a couple weeks, tell you about some wine you should drink, show you some pictures of the spaces we are looking at, and make a few jokes that I hope age well.
Question 1 - is this real?
First off… rude. Of course it is real. I’d never lie to you. Here’s a quick timeline of the order of events… real dream > real plan > real real.
Question 2 - when is it happening?
Our first pop up is happening in a few weeks!!! Due to some shipping delays on the east coast we are waiting to lock in the date ‘till the wine gets delivered. So go ahead and block out mid-April + early-May. All of it.
Question 3 - what kind of wine and s**t will be at the pop up?
We wanted to go big for our first pop up so we’ll exclusively be selling and pouring wine from Steven Graf/Fifi imports. These are highly allocated wines that typically don’t make it to South Carolina due to limited quantities. However, we were able to call in a few favors and get a bunch of wine! You’ll get to drink some REAL WINE from some of our favorite wine producers at the moment.
Question 4 - wait. what else is gonna be at this pop up? Is there a brick & mortar? merch?
Omg quit asking questions… yes there will be other rad stuff at the pop up and yes there is more stuff to come but cool it with the questions… just be cool and don’t ruin this for us.
What to drink this week?
Sebastien Riffault “Sauletas”. The first time I had this wine I wanted to cry… the empty bottle is now a bookend on our shelf because I love it so much! Everything starts in their biodiverse vineyard that uses absolutely no fertilizer or chemicals. They take the same approach during winemaking and ferment the grapes in large old barrels with wild yeast. They are not filtered or fined and have no added SO2. When you taste, expect floral stone fruits with honey and apples.
What to read this week?
Natural Wine: An Introduction to Organic and Biodynamic Wines Made Naturally by Isabelle Legeron (the founder of Raw Wine and a total LEGEND). I love this book and think everybody should read it cover to cover.
Thats all for now… I look forward to meeting many of you for the first time and sharing a bottle of wine together.
Cheers,
@barrollins loves you
Great tip on the read- ordering NOW.