Rise Over Run Wine

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Rise Over Run Wine, a small import and distribution company in Asheville, NC, is the result of a deep love of family farms, sustainable growing, and unadulterated wines. ROR’s portfolio emphasizes the cultural component and sense of place that small production, minimal intervention wines express; all direct imports further spotlight the importance of slope and elevation (Rise/Run=Slope). Our company mission is to affiliate wine back to farming, dispel the perception that wine is unapproachable, and to promote its enjoyment by all. 

Sparkling

Blanc et Fils ‘Altadia’ Crémant de Savoie NV
A tiny production sparkling wine made by Willy Blanc and his son, hailing from the French Alps and made Methode Champenoise. Aged for 24 months before release, adding a slight brioche note to otherwise delicate, crisp, dry bubbles. Imported into Asheville and only available in NC. 

Pet Nat

Folias de Baco “Uivo PT NAT” Rose | 2019
From 2 hectares of 18 year old vines planted on schist and granite soils, the grapes are hand-harvested in September, undergo vineyard sorting and whole cluster pressing with no time on skins. Fermentation takes place in stainless steel (10000L) with wild yeasts for roughly three weeks under temperature control. Bottled after first fermentation. Disgorged February 2020; no dosage. Not fined or filtered.

Folias de Baco “Uivo PT NAT” Branco | 2019
De Baco Uivo Pet Nat Branco Folias de Baco is a project started in 2007 specifically to showcase the unique terroir in this particular high elevation subregion of the Douro in Portugal. They make natural wines with indigenous varieties that are both highly drinkable and extremely unique. Here the land is rough, tough and challenging, with vines clinging to the slopes of schist and granite at an altitude between 500-700m.  This white Pet Nat (an ancient sparkling method with only one fermentation) is made with  25% Arinto, 25% Rabigato, 20% Alvarinho, 15% Moscatel Galego and 15% Bical from a tiny field blended plot. Fermentation takes place in stainless steel with wild yeasts for roughly four weeks. Very small production

Echeverria Pet Nat “Wild” | 2020
Originally established to produce bulk wines, in 1990, the winery was converted to produce quality wines for export. In the following years, Echeverria was one of the few boutique wineries to emerge from Chile, and the first family winery from Chile to sell wine to Harrods in London. Eventually, the family started purchasing grapes, to complement and build complexity to their wines. “We realized that to succeed and be different, we needed to be open,” says Roberto Echeverria, the Technical Director Chief Winemaker, whose first solo vintage appeared on the market in 2001. With sustainable practices in the vineyard, Echeverria produces a wine for most every palate, while embracing a philosophy that’s based on consistency. De-stemmed, pressed and cooled. Decanted for 24hrs prior to fermentation Fermentation with wild yeast in stainless steel for 18 days until 10grams of RS. Bottled to finish fermentation. No filtration or stabilization. 100% Chardonnay.

Echeverria Pet Nat “Miao” | 2020
Originally established to produce bulk wines, in 1990, the winery was converted to produce quality wines for export. In the following years, Echeverria was one of the few boutique wineries to emerge from Chile, and the first family winery from Chile to sell wine to Harrods in London. Eventually, the family started purchasing grapes, to complement and build complexity to their wines. “We realized that to succeed and be different, we needed to be open,” says Roberto Echeverria, the Technical Director Chief Winemaker, whose first solo vintage appeared on the market in 2001. With sustainable practices in the vineyard, Echeverria produces a wine for most every palate, while embracing a philosophy that’s based on consistency. De-stemmed, pressed and cooled. Decanted for 24hrs prior to fermentation Fermentation with wild yeast in stainless steel for 18 days until 10grams of RS. Bottled to finish fermentation. No filtration or stabilization. 98% Chardonnay, 2% Cabernet Franc.

Orange

Schloss Mühlenhof “Das ist kein Orange” | 2018
The Schloss Mühlenhof property was started on the slopes above Kettenheim,Germany, in 1846- six generations ago. The family employs non-certified organic growing practices, and makes a wide range of wines, from traditional to natural. The “Das ist kein Orange ” comprised of 60% Müller-Thurgau, 15% Riesling, 10% Weißer Burgunder, 5% Grauburgunder, 5% Sankt Laurent and 5% Muskateller. It is a very pale, beautiful, aromatic and natural expression is skin contact/orange wines. The white juice was allowed to macerate for eight weeks on skins, expressing a beautiful pale orange, peachy hue. Melon, tangerine and citrus blossom. Natural.

Krasno Orange | 2019
Over the centuries, heroic winegrowers have planted vines on tenaciously terraced, steep, marly slopes below the little village of Krasno in Slovenia’s Goriška Brda region, which borders Italy’s Friuli region. The unique soil, sub-Mediterranean climate, and terraced slopes produce distinctly mineral-laden wines with great acid as well as plush fruit.  All vines are worked sustainably by hand. Krasno’s new skin-contact white (aka Orange) is a new project brainstormed by Kate of ROR and Andrew, the winemaker at Krasno. The goal was to create an affordable old-world skin-contact white, focusing on native aromatic varieties that expressed elegance and drinkability. The amount of skin contact varies for each variety based on the inherent character of the grape. The Rebula spends 10 months on skins, and a total of 14 mos. in large neutral oak barrels. The Malvasia and Sauvignonasse spend 15 months in stainless steel, with one month of skin contact and 8 months sur lie. All varietals are separately fermented with native yeast, matured and blended. 40% Rebula (Ribolla Gialla) 30% Malvasia 30% Sauvignonasse.

White

João Pato “Duckman” Branco | 2019
Averaging 20 years old, the vines are planted on .15 hectares of sandy soils called Amoreira da Gândara. The vineyards are farmed sustainably and the grapes are harvested in early September, de-stemmed and spends a short time on skins before being allowed to spontaneously ferment partially in French oak and stainless steel (temperature control), which lasts three weeks. The wine spends no time on lees and is aged in French oak for six months. Not fined or filtered.

La Cave du Prieuré Jacquére | 2019
The Prieure estate is located in the Alps of France, bordering Switzerland, in the region of Savoie. The Barlet Family has cultivated the limestone slopes of Jongieux and Marestel for 5 generations. Despite the family’s relatively large holdings (for Savoie standards), all vineyard work is done by hand. Labor is by local friends/villagers and family at above standard pay. These are quintessentially Alpine wines — full of mountain herbs and charged with freshness brought on by steep slopes and altitude. Very dry and mineral driven, 100% Jacquere (the main white grape of Savoie). A classic favorite, crowd pleasing; only available in N.C

Rose

Coussin Le Rosé de ‘S’ Mediterranee | 2019
This estate is located in the foothills of the Sainte Victoire mountains near Aix en Provence. 100% family owned, the Sumeiere family have been wine merchants and growers for five generations, making exceptional rosé with a strong emphasis on terroir. Delicate and full at once; quite aromatic, notes of lavender and Provençal herbs 

Red

Bodan Roan Pinot Noir  | 2018
Bodan Roan Wines are produced with a clear goal: to make straight-forward, food-friendly wines. This goal is attained through a process that begins in the vineyard, where high-quality grapes provide a base for the wine. The grapes chosen for these wines are from select vineyard sites throughout California. The winemaking style is one of little intervention. Very little new oak is used to allow the fruit and varietal characteristics of the wines to shine through. Fermented in stainless steel and neutral barrel. Aromatic, red fruited, slight spice, very easy drinking

Thomas Julien ‘Sur le Fil’ | 2018
Thomas Julien was born and raised at the bottom of Mont Ventoux in Southern Rhône. His focus is minimal intervention wines that express the unique terroir of his region. This extremely aromatic blend of Grenache and Syrah (fermented whole cluster, partial carbonic, partial concrete) is light and floral with delicate red fruits. Great with a slight chill.

Anne Pichon ‘Sauvage’ Ventoux | 2018
Ventoux is a wine-growing region in the southeastern Rhone region of France.  The estate consists of old, low yielding vineyards on prime, high elevation slopes in Ventoux, where the vineyards climb up the foothills of the Vaucluse Mountains. Anne Pichon Estate is in a naturally dry microclimate, but the carefully maintained, horse-tilled soils are able to retain enough moisture when it rains. The Mistral winds sweep up from the hills below, making the fruit less susceptible to disease, hence providing an ideal environment for organic viticulture. All vineyard work is done by hand, and the winemaking approach is hands-off- unfined, unfiltered, with ancient oxygen limiting practices as to be able to use almost no sulfites at bottling.