Iapetus Wine Dinner - May 28th - 6:45pm
Join Iapetus Wine & Eden Specialty Ciders CEO Eleanor Leger for Poplar’s first five-course wine pairing dinner. Eleanor will showcase four wines and her famous ice cider, each paired with delectable dishes from Poplar Executive Chef Iulian Fortu.
Tickets are $95 + Service (20%) + Tax (10%) and include four x 4oz pours of Vermont’s finest low intervention wines, 2oz of the best Ice Cider on the planet, and five perfectly paired dishes from Chef Iulian. Iapetus wines will also be available to-go with a 10% discount.
The menu features vegetarian and non-vegetarian options and can be modified to accommodate gluten-free diners with at least 48 hours notice. For all other dietary concerns, please contact Sam@PoplarKennedy.com.
Iapetus Wines - People Planet Taste
Iapetus Wines are the project of head winegrower Ethan Joseph at Shelburne Vineyard in Shelburne, Vermont. Working with 16 acres of vines planted in 2007 - 2010, Ethan and his team use regenerative farming practices in the vineyards, and low intervention approaches in the winery to carefully shepherd the fruit to the bottle. With true sustainability as the goal, and the pursuit of balance in the wines, Iapetus has been recognized as a leader in the Northeast wine growing community.
Figure 2 - Petillant Naturel, 2022
Varieties: La Crescent. 14.5% ABV, Dry
Figure 2 is a lush and aromatic dry sparkling white wine, produced in Pet Nat style - bottled during primary fermentation, naturally sparkling, and hand disgorged to remove sediment.
The nose is perfect with all the amazing citrus and stone fruit aromas of La Crescent, dancing on subtle bubbles. The medium body has a refreshing weightiness that excites the palate; like Champagne with zero pretension and an appealing touch of sweetness. Flavors of peach, pear and lemon zest.
Substrata - White, 2021
Varieties: Louise Swenson, Itasca. 11.5% ABV, Dry
Substrata is a harmonious blend of our cold-hardy white grape varieties - a tapestry of flavor that embodies our wine-growing team's passion for translating our landscape into the bottle and showcasing the potential of cold-hardy hybrid grapes. This wine is co-fermented in neutral oak barrels, where time and nature collaborate to transform raw potential into liquid brilliance. The completion of spontaneous malolactic fermentation adds a layer of depth and complexity. But what truly sets Substrata apart is the delicate dance of battonage. Savor its story. Notes of lemon sorbet or a fluffy custard; coconut marshmallow; butterscotch; mint leaf; honey; hay.
Alluvium - Rose / Light bodied Red, 2022
Varieties: Petite Pearl, Marquette. 13.7% ABV, Dry.
Alluvium is spontaneously-fermented, unfiltered and unfined. After direct pressing, they were co-fermented in stainless steel. The lees were stirred once, and the wine completed spontaneous malolactic fermentation. We allowed the wine to rest in tank for 5 months before bottling, allowing time for sediment to naturally settle and the wine to clarify. On the nose, Alluvium has intense notes of crushed raspberries, dragonfruit, and lemon peel. Refreshing flavors of sun-warmed raspberry, cherry pit and red apple linger on the palate alongside a complex stony minerality.
Terrane - Red, 2022
Varieties: Petitie Pearl. 13.7% ABV, Dry.
Terrane is a study in the qualities of these cold-hardy varieties and the ways they complement each other. At harvest the clusters were gently destemmed and crushed, leaving some berries whole. Primary and secondary malolactic fermentation occurred spontaneously. After an 18-day maceration with regular punchdowns, pump overs and lees stirring, the wine was pressed and racked off the lees. The wine then rested in tank to clarify naturally, and was bottled the following August. The nose is full of black currant and red plum, with a touch of smoky mocha. Acidity and body are medium... fuzzy but bright and attention-getting. On the palate, Terrane is an overflowing bowl full of berries; blue, red, black, purple, plum! The finish is lengthy, smooth, and lightly tannic.
Join Iapetus Wine & Eden Specialty Ciders CEO Eleanor Leger for Poplar’s first five-course wine pairing dinner. Eleanor will showcase four wines and her famous ice cider, each paired with delectable dishes from Poplar Executive Chef Iulian Fortu.
Tickets are $95 + Service (20%) + Tax (10%) and include four x 4oz pours of Vermont’s finest low intervention wines, 2oz of the best Ice Cider on the planet, and five perfectly paired dishes from Chef Iulian. Iapetus wines will also be available to-go with a 10% discount.
The menu features vegetarian and non-vegetarian options and can be modified to accommodate gluten-free diners with at least 48 hours notice. For all other dietary concerns, please contact Sam@PoplarKennedy.com.
Iapetus Wines - People Planet Taste
Iapetus Wines are the project of head winegrower Ethan Joseph at Shelburne Vineyard in Shelburne, Vermont. Working with 16 acres of vines planted in 2007 - 2010, Ethan and his team use regenerative farming practices in the vineyards, and low intervention approaches in the winery to carefully shepherd the fruit to the bottle. With true sustainability as the goal, and the pursuit of balance in the wines, Iapetus has been recognized as a leader in the Northeast wine growing community.
Figure 2 - Petillant Naturel, 2022
Varieties: La Crescent. 14.5% ABV, Dry
Figure 2 is a lush and aromatic dry sparkling white wine, produced in Pet Nat style - bottled during primary fermentation, naturally sparkling, and hand disgorged to remove sediment.
The nose is perfect with all the amazing citrus and stone fruit aromas of La Crescent, dancing on subtle bubbles. The medium body has a refreshing weightiness that excites the palate; like Champagne with zero pretension and an appealing touch of sweetness. Flavors of peach, pear and lemon zest.
Substrata - White, 2021
Varieties: Louise Swenson, Itasca. 11.5% ABV, Dry
Substrata is a harmonious blend of our cold-hardy white grape varieties - a tapestry of flavor that embodies our wine-growing team's passion for translating our landscape into the bottle and showcasing the potential of cold-hardy hybrid grapes. This wine is co-fermented in neutral oak barrels, where time and nature collaborate to transform raw potential into liquid brilliance. The completion of spontaneous malolactic fermentation adds a layer of depth and complexity. But what truly sets Substrata apart is the delicate dance of battonage. Savor its story. Notes of lemon sorbet or a fluffy custard; coconut marshmallow; butterscotch; mint leaf; honey; hay.
Alluvium - Rose / Light bodied Red, 2022
Varieties: Petite Pearl, Marquette. 13.7% ABV, Dry.
Alluvium is spontaneously-fermented, unfiltered and unfined. After direct pressing, they were co-fermented in stainless steel. The lees were stirred once, and the wine completed spontaneous malolactic fermentation. We allowed the wine to rest in tank for 5 months before bottling, allowing time for sediment to naturally settle and the wine to clarify. On the nose, Alluvium has intense notes of crushed raspberries, dragonfruit, and lemon peel. Refreshing flavors of sun-warmed raspberry, cherry pit and red apple linger on the palate alongside a complex stony minerality.
Terrane - Red, 2022
Varieties: Petitie Pearl. 13.7% ABV, Dry.
Terrane is a study in the qualities of these cold-hardy varieties and the ways they complement each other. At harvest the clusters were gently destemmed and crushed, leaving some berries whole. Primary and secondary malolactic fermentation occurred spontaneously. After an 18-day maceration with regular punchdowns, pump overs and lees stirring, the wine was pressed and racked off the lees. The wine then rested in tank to clarify naturally, and was bottled the following August. The nose is full of black currant and red plum, with a touch of smoky mocha. Acidity and body are medium... fuzzy but bright and attention-getting. On the palate, Terrane is an overflowing bowl full of berries; blue, red, black, purple, plum! The finish is lengthy, smooth, and lightly tannic.
Join Iapetus Wine & Eden Specialty Ciders CEO Eleanor Leger for Poplar’s first five-course wine pairing dinner. Eleanor will showcase four wines and her famous ice cider, each paired with delectable dishes from Poplar Executive Chef Iulian Fortu.
Tickets are $95 + Service (20%) + Tax (10%) and include four x 4oz pours of Vermont’s finest low intervention wines, 2oz of the best Ice Cider on the planet, and five perfectly paired dishes from Chef Iulian. Iapetus wines will also be available to-go with a 10% discount.
The menu features vegetarian and non-vegetarian options and can be modified to accommodate gluten-free diners with at least 48 hours notice. For all other dietary concerns, please contact Sam@PoplarKennedy.com.
Iapetus Wines - People Planet Taste
Iapetus Wines are the project of head winegrower Ethan Joseph at Shelburne Vineyard in Shelburne, Vermont. Working with 16 acres of vines planted in 2007 - 2010, Ethan and his team use regenerative farming practices in the vineyards, and low intervention approaches in the winery to carefully shepherd the fruit to the bottle. With true sustainability as the goal, and the pursuit of balance in the wines, Iapetus has been recognized as a leader in the Northeast wine growing community.
Figure 2 - Petillant Naturel, 2022
Varieties: La Crescent. 14.5% ABV, Dry
Figure 2 is a lush and aromatic dry sparkling white wine, produced in Pet Nat style - bottled during primary fermentation, naturally sparkling, and hand disgorged to remove sediment.
The nose is perfect with all the amazing citrus and stone fruit aromas of La Crescent, dancing on subtle bubbles. The medium body has a refreshing weightiness that excites the palate; like Champagne with zero pretension and an appealing touch of sweetness. Flavors of peach, pear and lemon zest.
Substrata - White, 2021
Varieties: Louise Swenson, Itasca. 11.5% ABV, Dry
Substrata is a harmonious blend of our cold-hardy white grape varieties - a tapestry of flavor that embodies our wine-growing team's passion for translating our landscape into the bottle and showcasing the potential of cold-hardy hybrid grapes. This wine is co-fermented in neutral oak barrels, where time and nature collaborate to transform raw potential into liquid brilliance. The completion of spontaneous malolactic fermentation adds a layer of depth and complexity. But what truly sets Substrata apart is the delicate dance of battonage. Savor its story. Notes of lemon sorbet or a fluffy custard; coconut marshmallow; butterscotch; mint leaf; honey; hay.
Alluvium - Rose / Light bodied Red, 2022
Varieties: Petite Pearl, Marquette. 13.7% ABV, Dry.
Alluvium is spontaneously-fermented, unfiltered and unfined. After direct pressing, they were co-fermented in stainless steel. The lees were stirred once, and the wine completed spontaneous malolactic fermentation. We allowed the wine to rest in tank for 5 months before bottling, allowing time for sediment to naturally settle and the wine to clarify. On the nose, Alluvium has intense notes of crushed raspberries, dragonfruit, and lemon peel. Refreshing flavors of sun-warmed raspberry, cherry pit and red apple linger on the palate alongside a complex stony minerality.
Terrane - Red, 2022
Varieties: Petitie Pearl. 13.7% ABV, Dry.
Terrane is a study in the qualities of these cold-hardy varieties and the ways they complement each other. At harvest the clusters were gently destemmed and crushed, leaving some berries whole. Primary and secondary malolactic fermentation occurred spontaneously. After an 18-day maceration with regular punchdowns, pump overs and lees stirring, the wine was pressed and racked off the lees. The wine then rested in tank to clarify naturally, and was bottled the following August. The nose is full of black currant and red plum, with a touch of smoky mocha. Acidity and body are medium... fuzzy but bright and attention-getting. On the palate, Terrane is an overflowing bowl full of berries; blue, red, black, purple, plum! The finish is lengthy, smooth, and lightly tannic.