$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
3.2% discount if you don’t need no glassware
Feeling like that delicious bottle is just beyond your
reach?
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rcoo
ked
food
s m
ay in
crea
se y
our
risk
of fo
od-b
orne
illn
ess
Mea
ts +
Ch
eese
sTh
ree
Sele
ctio
ns $
15
Fiv
e Se
lect
ions
$21
S
even
Sel
ectio
ns $
25w
ith: T
oast
ed B
read
& H
ouse
Cra
cker
s, Ba
lsam
ic-F
ig M
osta
rda,
Mem
brill
oG
lute
n Fr
ee B
read
: $3
Fra’
Man
i, Sa
lam
e Pi
emon
tese
- B
erke
ley,
Cal
iforn
ia
A
rom
atic
, Firm
, War
min
g, C
arda
mom
, Clo
ve
Fra’
Man
i, Sa
lam
e G
entil
e -
Berk
eley
, Cal
iforn
ia
Ri
ch, M
oist
, Refi
ned,
Silk
y
Fabr
ique
Del
ices
, Wild
Boa
r Sa
ucis
son
- H
ayw
ard,
Cal
iforn
ia
Ra
cy, L
ight
ly F
unky
, Gar
lic &
Bla
ck P
eppe
r
Hou
se-m
ade
Chi
cken
Liv
er P
até
- N
octu
rne
- D
enve
r, C
olor
ado
D
ense
, Ric
h, E
arth
y
Hou
se-M
ade
Goa
t & C
ow R
icot
ta -
Noc
turn
e -
Den
ver,
Col
orad
o
(Org
anic
Goa
t Milk
)Fr
esh,
Sem
i-Sof
t, C
itrus
y Zi
ng
Cow
girl
Cre
amer
y -
Peta
lum
a, C
alifo
rnia
(Org
anic
Cow
Milk
)C
ream
y, S
emi-h
ard
eleg
ant T
riple
-Cre
am, M
ild S
now
y W
hite
Blo
omy
Rind
Mid
nigh
t Moo
n -
Hol
land
(Pas
teur
ized
Goa
t Milk
)D
ense
, Nut
ty, B
row
n-Bu
tter,
Car
amel
Beem
ster
, Par
adis
o G
ouda
- H
olla
nd
(Pas
teur
ized
Cow
Milk
) H
ard/
Cru
mbl
y, D
ense
Cry
stal
ized
, Sw
eet,
Ligh
tly S
alty
, Nut
ty F
inish
Blue
d’A
uver
gne
- A
uver
gne,
Fra
nce
(Cow
Milk
)C
ream
y Bl
ue, R
ich,
But
tery
, Mild
ly S
harp
Spi
cy
Red
Rock
Blu
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