$2

Noble Riot was born in a basement and raised over many nights of questionable sanity in the living room of a house about two miles from here. It was there where friends in the business and out would gather to blind taste wine... for about 30 minutes, then it fell into full-on drinking. But from what we can remember, there was this exciting combination of reverence and revelry... respecting the lofty wines when they deserved it but sometimes maybe just putting those unicorns into a salad spinner to help them open up a bit. The wine gods thankfully averted their eyes during those sessions. But it’s easy to forget the very best thing about wine, which has about a thousand good things about it...

It’s fucking fun. It can be worthy of awe and it can be pounded on a porch. So let’s share those highbrow and lowbrow times together shall we? We’ll always have more information about the wines we serve when you want to know more... wine tends to become more interesting when you drink at least a little with your brain. So let’s be classy when class is called for and then let’s fuck some shit up the rest of the time. Keep it noble and keep it riotous!

LET'S DO this

This month’s zine is about DIRT... giver of life, burier of bodies. Where it all comes from, where it all goes. It’s the center of debate when we wrestle over terroir, and it’s the mess we drag home. But in the context of this wine bar, it’s where the magic happens. It’s where these winemakers put their trust and what they look to to shape their stories. Dirt is the Earth’s skin, and the winemakers we support treat it as such... a living thing. Next time you visit a vineyard, check out their dirt. Is it alive or has it been driven into lifeless submission? All the wines here are made by people who are stewards of their dirt; who listen to what the dirt needs and help us hear that whisper too.

DIRT

When dirt talks, I drink.

Much like wine, vineyard soil is chalk full of life. Large populations of microbial communities exist within the dirt and play a crucial part in the overall health of a vineyard - and can even contribute to the final wine - as long as we allow those little dirt-loving microbes to talk.

Sounds like you ate the wrong mushrooms again...

This universe of microscopic living organisms is made up of bacteria, fungi/yeast and other microbes and they act as couriers and physical send and receive signals from the vine’s roots to other plants and trees. These microbes build physical highways within the soil to transport vital information to give the vine the support it needs. If a vine calls for more minerals, for example, the microbes will relay that info and the other plants will provide. Pretty cool! Cool, but who cares?

When vineyards spray a ton of chemicals and pesticides they kill our microscopic friends,

Dirt Talks

and without them, vines tend to produce unhealthy grapes. Unhealthy grapes are more high-maintenance and need more attention in the winery, which means the wine will need A LOT of additives to be drinkable. Have fun with that wine-on-life-support hangover.

That’s why we like to support organic/biodynamic vineyards that promote microbial life in the soil. Healthy soils promote vines which grow healthy grapes, which make healthy, honest wines. Let the dirt talk.

-Joel Kampfe

Replace ‘winemaking’ with ‘beer brewing’ and ‘the Andes’ with ‘the Rockies’ and this could easily be a #coloRADo story. Pancho & his wife Nuria are avid climbers and make a little wine in their garage. Although the grapes aren’t typical and the vines are old, overlooked and untended, the wine is good and fresh and fun to drink. At a certain point, they decide it’s time to put more focus on making this wine. They enlist the help of his winemaker friend Sebastian and Sebatian’s wife Marcela to tend to the 50-80 year old vines. At 4900’ above sea level, this is some legitimate mountain fruit. And since these vines have been around much longer than anyone in this team has, they know enough to let the vines do what they’ve done for decades and stay out of the way. From this philosophy came the wine they call Cara Sur, referencing a particularly difficult climb up the South Face of one of Argentina’s tallest peaks.This team of winemakers treats this unique , it can also show an extraordinary amount of finesse and freshness. Expect a generous amount of mountain violet aromas butting up against allspice and dark cherry notes. Then comes along the diner strawberry syrup note... lush, ripe and singing above all the darkness. This wines does what many of our favorites do: gives plenty of nuance and precision when we want to think it, but is just as happy to give thirst-quenching joy when we just want to drink it.

Perhaps my favorite plant (next to a grapevine) is the crocus. These are the little purple flowers that are just popping out this time of year in Denver. I see them next to a pile of dirty snow that hasn’t melted, poking their little purple buds out as first scouts of spring. These are tough little fuckers that don’t care that another snow storm is just a few days away. They feel the dirt start to soften, they feel the heat of the spring sunshine, and they say “let’s go for it”. They are the first brave messengers to tell the rest of the world it’s going to be ok, we’re going to make it through winter and there will be spring.

Maybe being an entrepreneur is a little like being a crocus. You hang out under the dirt with the rest of seeds over winter and think about what’s possible, what it would be like to bloom and soak up some sunshine and really fill your chlorophyll cells to their maximum potential. The other seeds want this sunshine too, but they play it safe. They aren’t coming out until the chance of snow is next to nothing. It’s like those late bloomers are asking “Why go to all that trouble to bloom if you’re just going to freeze and die?” “No thanks, I’ll wait for May”. But

the dirty work

the crocus volunteers and is eager to just get out there and try. If it snows, hopefully it will weather the storm. It doesn’t worry about playing it safe. It’s more worried about how to sprout and blossom and thrive. The crocus doesn’t listen to the doubters worried about why it might fail. If you are an entrepreneur, you listen to your soul, your calling, your raison d’etre and you go for it.

As this is the first menu of the first wine bar in Denver to really give a shit about where our wine comes from, who makes it, what honesty tastes like, I feel a little like the crocus. Pushing our way through the dirt. It’s going to snow. It’s going to be hard. We aren’t playing it safe. We aren’t buying the easiest thing to sell or to make the most profit, but we are ready to push our way past the dirt and try our damndest to make something out of the sunshine when we have it and survive the snowfall when it happens. We’re busting out of this dirt and into the sunlight. A toast to the brave crocuses that sprout first. Let’s go for it.

-Nicole Mattson

the artist

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s m

ay in

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our

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Mea

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sTh

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15

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e Se

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S

even

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25w

ith: T

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ouse

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brill

oG

lute

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ee B

read

: $3

Fra’

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i, Sa

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tese

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ley,

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ia

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rom

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mom

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entil

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ch, M

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y

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ight

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unky

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eppe

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até

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octu

rne

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enve

r, C

olor

ado

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ense

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h, E

arth

y

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se-M

ade

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t & C

ow R

icot

ta -

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turn

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t Milk

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esh,

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girl

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alifo

rnia

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ream

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nigh

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ized

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t Milk

)D

ense

, Nut

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row

n-Bu

tter,

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amel

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ster

, Par

adis

o G

ouda

- H

olla

nd

(Pas

teur

ized

Cow

Milk

) H

ard/

Cru

mbl

y, D

ense

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stal

ized

, Sw

eet,

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tly S

alty

, Nut

ty F

inish

Blue

d’A

uver

gne

- A

uver

gne,

Fra

nce

(Cow

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)C

ream

y Bl

ue, R

ich,

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tery

, Mild

ly S

harp

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cy

Red

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e C

hedd

ar -

Shu

llsbu

rg, W

iscon

sin

(P

aste

uriz

ed C

ow M

ilk)

Har

d, C

ave-

aged

Che

ddar

, Lig

ht B

lue

Vein

s, M

ild, G

ently

Sha

rp, S

ilky

Win

e is

a st

ory

you

can

drin

k.

It is

the

liqui

d ta

le o

f a

year

. It’

s w

eath

er, s

unsh

ine

and

soil

you

can

sip.

Hav

e yo

u ev

er ta

sted

hon

esty

? H

ave

you

felt

on y

our

tong

ue th

e te

xtur

e of

trus

t? T

hey

may

not

hav

e a

flavo

r pr

ofile

of

thei

r ow

n, b

ut th

ese

prop

ertie

s of

a w

ine

are

just

as

impo

rtan

t to

us a

s be

rry

note

s, ta

nnic

str

uctu

re

or a

cidi

ty. W

e be

lieve

win

e is

an a

maz

ing

way

to tr

ansf

er th

e en

ergy

and

em

otio

n of

one

pla

ce in

the

wor

ld

to a

noth

er. A

nd w

hen

that

hap

pens

bes

t, in

its

pure

st fo

rm, i

s w

hen

ther

e ar

e th

e fe

wes

t am

ount

of

inte

rven

tions

be

twee

n th

e gr

ape

and

the

gulp

. For

that

to h

appe

n, fo

r th

e vo

ice

of th

e vi

nes

to c

ome

thro

ugh

unim

pede

d,

the

win

emak

er g

ives

up

a lo

t. Th

ey g

ive

up m

any

of th

e th

ings

that

cou

ld le

ssen

the

effe

cts

of a

diffi

cult

year

be

caus

e th

ey tr

ust t

hat t

hose

who

drin

k th

eir

win

e w

ill a

ppre

ciat

e th

e st

ory

of th

e vi

ntag

e ov

er a

hom

ogen

ized

st

yle.

And

abo

ve a

ll el

se, t

hey

trus

t the

land

eno

ugh

that

they

don

’t tr

y to

con

trol i

t, ch

oosin

g in

stea

d to

ch

aper

one

its p

rodu

cts

from

bud

to b

ottle

. H

ones

ty a

lone

doe

sn’t

nece

ssar

ily m

ake

a w

ine

tast

e be

tter,

thou

gh n

or d

oes

usin

g so

me

of th

e ov

er 2

00

allo

wab

le a

dditi

ves

eith

er. B

ut a

n ho

nest

win

e, b

ottle

d by

hum

ans,

on a

hum

an s

cale

will

alw

ays

trans

late

a s

ense

of

pla

ce a

nd p

assio

n be

tter

than

a m

anuf

actu

red

win

e w

ill. H

ones

t win

es r

etai

n th

e sp

irit o

f a

plac

e, a

nd th

ey

MAN

IFES

TO

reta

in th

e st

ory.

N

oble

Rio

t is

here

to te

ll th

e st

orie

s of

thos

e w

ines

and

the

stor

ies

of th

e pe

ople

who

brin

g th

em to

us:

win

emak

ers,

farm

ers,

impo

rter

s, re

taile

rs. W

e ar

e un

asha

med

abo

ut o

ur p

assio

n fo

r w

ine

and

inte

nd to

brin

g ho

nest

win

e to

the

peop

le w

ithou

t apo

logy

, exc

use

or c

ompr

omise

. Alth

ough

we

may

not

alw

ays

have

a w

ine

you’

ve h

eard

of,

we’

ll al

way

s ha

ve s

omet

hing

true

and

pur

e fo

r yo

u to

exp

lore

.

ABOU

T OU

R SE

RVIC

E FE

EM

ost o

f th

e st

aff

of fo

od &

bev

erag

e es

tabl

ishm

ents

cho

ose

that

wor

k be

caus

e th

ey’re

pa

ssio

nate

abo

ut h

ospi

talit

y or

coo

king

or

win

e or

a fl

exib

le s

ched

ule

and,

esp

ecia

lly fo

r su

ppor

t and

kitc

hen

staf

f, no

t bec

ause

they

mak

e a

grea

t wag

e. In

an

effo

rt to

mor

e eq

ually

di

strib

ute

the

mon

ey th

at c

omes

in, t

o di

vers

ify o

ur s

taff

and

ens

ure

we

supp

ort o

ur o

wn

staf

f th

e w

ay w

e ai

m to

sup

port

the

grow

ers

and

win

emak

ers

we

prai

se. W

e ta

ck o

n a

19%

se

rvic

e fe

e on

eve

ry b

ill in

pla

ce o

f gr

atui

ty o

ut o

f de

cenc

y an

d fa

irnes

s.

NOBLE RIOT1336 27th St.

Denver, CO 80205nobleriot.com@noble_riot