​Paul Mas Estate Single Vineyard Carignan ($12.99)
Languedoc, France
From the producer:
"Jean-Claude Mas, independent winemaker, fourth generation grape grower, first generation winemaker and owner of Domaines Paul Mas, is a leader in fine winemaking in the Languedoc region of the South of France. Since taking the helm of the family winery in 2000, he has prioritized sourcing the highest quality grapes from twelve privately owned estates and premier growers in the Languedoc to make wines of authenticity and refinement. The result is a collection of magnificently charming wines that burst forward with the warmth and stunning beauty of the Languedoc. Named after the original Mas family home, Château Paul Mas and Paul Mas Estate wines showcase the terroir, complexity and style of Languedoc estate superior winemaking. 

VARIETAL COMPOSITION 100% Carignan 

WINEMAKING & VINTAGE NOTES Located on the hillsides of the Hérault overlooking the Mediterranean Sea, the Savignac vineyard is the ideal growing location for Carignan grapes. These mature vines, some over 50 years old, have reached a perfect natural balance. 
 
TASTING NOTES Intense deep purple color with ruby red tints. At first you smell spices and blackberry on the nose, the second nose develops underwood and cocoa aromas finishing on toasted oak notes. Full bodied rich and mellow with velvety tannins. Complex flavors on the middle palate, licorice flavors on the finish. Long lasting. Best served at 63°F. Will go well with meat pies, game and grilled red meat, beef stews, medium flavored and hard cheeses."

From me:
Paul Mas is a prolific wine producer, and some of their offerings are bigger production than I ordinarily prefer for this store. On the other hand, despite the size of the operation, the quality is high and the value is excellent. This wine is one of the smaller lots, and is meant to express terroir and to demonstrate the skill of the winemaker. Carignan is, historically, a blending grape that originated in Spain, and came to France through the Algerian wine market. Now it's found around the Mediterranean and in California, but it's still rare to see a varietal wine made from it. This particular example is well blended between juice that's been aged in oak and steel, and the result is a smooth wine with a bold flavor.

Broadside Margarita Vineyard Merlot ($15.99)
Paso Robles, California
From the producer:
"Broadside produces wines focused on purity and true varietal expression. We favor balance and simplicity, giving consumers a window to the promise of the central coast and varietal character.. Our winemaking employs a natural approach in that our wines are minimally handled to best express the grape, site and vintage. We harvest at lower sugars and use little to no new oak to create wines of balance and finesse that make sense on the dinner table. 

Vineyard Sourcing: Sourced from sustainably farmed, SIP [Sustainability in Practice] certified vineyards in San Luis Obispo County (Margarita Vineyard within the Santa Margarita Ranch AVA)

Winemaker Notes: A wet winter helped fill up reservoirs and bring new life to cover crops, then to the vines. Even temperatures throughout the growing season wrapped up in an earlier than average harvest.

Maturation: 14 months in French Oak

Tasting Notes: Vivid ruby. Cherry, cassis and succulent herbs on the fragrant nose, joined by a slowly building tobacco nuance. Plush and supple in texture, showing good depth to the lively bitter cherry and black currant flavors. A smoky note appears on the finish with velvety tannins and lingering dark berry character."

From me:
This is a big wine with bold flavor, but not made without care for the expression of the grape. Merlot is emerging from a couple of decades of perceived disfavor, and this is a nice example of why you shouldn't dismiss the grape. The winemaker's hand tends toward low intervention and elegant strength in the wine. Furthermore, the winery is dedicated to sustainable practices from vine to bottle, and their co-founder and vineyard manager, Stephanie Terrizzi, is active in the push toward "bio-organic viticulture" in the area. I'm very pleased to add this to the shop.

​Vignoble Francois Boyer Costières de Nîmes Rosé ($13.99)
Rhône Valley, France
From the producer:
"The origins of this estate can be traced back to the 13th Century, when the Cistercian monks of the Franquevaux Abbey discovered this ideal terroir in the French countryside and proceeded to clear the forest for planting vines and olive trees.

Francois Boyer and his sister Fanny represent the 4th generation of their family to run the winery and the vineyards, continuing the family tradition of making high quality wines and growing of the legacy of this great estate.

In 2009, François began converting the 51 Ha vineyard to organic farming. They are a certified organic estate dedicated to preserving the beauty and health of this unique terroir. They also use vegan winemaking practices and minimal sulfur in producing the wines.

60% Syrah, 30% Grenache, 10% Cinsault

Clear pale pink in color with a fine nose of peach, raspberries, red currants and pomelo. Lively and full on the palate with aromas of fresh red berries.
Refreshing and expressive with a clean finish."

From me:
This wine is more complex than many of the Provençal wines that have a similar blend of grapes and light pink hue, and it has a really elegant mouthfeel with a crisp finish. Light, but with a solid flavor profile that makes this less of a porch-pounder and more of a "sipper with a light meal." It straddles the seasons, so enjoy it through the fall and into the holidays.

Poderi Vaiot "Franco" Arneis ($17.99)
Piedmont, Italy
From the producer:
"In 2001 after years of learning the family secrets from their father, Franco, Daniele and Walter Casetta began forging their own path in the wine world using their father’s vision as a guide. By studying, experimenting and combining passion with innovation, they have found a unique and distinctive style.

The vineyards and hills of the Roero where Poderi Vaiot is located stretch out as far as the eye can see, alternating with picturesque ravines, castles and old villages. This historic region of Piedmont straddles the provinces of Cuneo, Asti and Torino, and was recognized as a UNESCO World Heritage site in 2014. 

The history of this area is inextricably linked to the important role played in its past by its namesake, the House of Roero, a noble family renowned as early as the XII century for its enterprise and power. The twenty-four small towns and villages which compose the region have remained almost unchanged and continue to live side-by-side, just as they did under the Roero family centuries ago.

Safeguarding this historic land and environment is important to Poderi Vaiot, where winegrowing traditions have always sought to establish equilibrium between man and nature. Treatments in the vineyard are limited as much as possible and carried out with the utmost care and attention. Most of the work is done by hand to preserve the land’s natural biodiversity. Many wild herbs grow in Poderi Vaiot’s estate vineyards. They are beneficial to the ecosystem and to health, and the intention is to protect them, rediscovering their uses and properties.

Fresh and delicate with fragrant chamomile and white peach on the nose. The palate follows through with flavors of lemon curd and pear balanced by vibrant acidity.

Grapes: 100% Arneis
Fermentation: Spontaneous fermentation with ambient yeasts in stainless steel tanks
Aging: 6 months on the lees in stainless steel and 2 months in bottle
Production: 30,000 bottles per year

Appearance: deep straw yellow with green hues.
Nose: fresh, delicate and tempting with a well-balanced fragrance of chamomile and white flesh fruit, an indelible remembrance of this kind of grape.
Palate: smooth and pronounced, slightly sharp for a fresh and lingering wine.
Gastronomic matching: it is excellent with the typical Piedmontese starters, cooked with white meat too. However, it also accompanies fish and first dishes, prepared with vegetable sauces, very well."

From me:
Arneis is the Italian white that i never knew I needed until I tasted it. This is one of several indigenous wines that I introduced to the store this season, and I hope that you love it as much as I do. It's both elegant and refreshing, fruity and floral.

Jean-Louis la Grande Réserve Côtes du Rhône ($13.99)
Rhône Valley, France
From the distributor:
"This wine is the creation of Jean Louis Canto, owner of the great Châteauneuf-du-Pape estate Domaine de la Roncière. Jean-Louis produces this “Grande Réserve” from Plan-de-Dieu, a region which now covers an area of 1,500 hectares at an altitude of 100 meters. The vines grow on a bed of red clay packed to a depth of 10 metres with a mass of smooth-rolled pebbles. Given this stony foundation, the skimpy soils yield little: some barely have enough grapes to produce one bottle of wine per vinestock. The wines are all reds, made from three of the Côtes du Rhône’s leading grape varieties: Grenache, Syrah and Mourvèdre. From this soil, they produce wines that are high in color, dense and concentrated. The nose is reminiscent of the surrounding garrigue, with scents of thyme and bay laurel.

Juicy yet structured Côtes du Rhône displaying aromas of red berries and black fruit, hints of earthy undertones and fine tannins. This wine will seduce your senses and bring a touch of elegance to hors d’œuvres, pork and roasted meats.
Grapes: 85% Grenache, 10% Syrah, 5% Mourvèdre
Fermentation: 60% whole cluster, 40% destemmed in concrete for 18 days Aging: 12 months in concrete vats"

From me:  
This wine represents excellent value for money. Round, deep, and rich, it rolls smoothly over the palate. The balance of fruit, earth, and tannins is executed with the kind of artistry one would expect of a seasoned crafter of Châteauneuf-du-Pape. This is my go-to, mid-level Côtes du Rhône.

Tenute Rubino Salento Rosso Oltreme Susumaniello ($16.99)
Puglia, Italy
From the producer:
"Susumaniello, the most typical variety of the Brindisi area, in purity. It matures only in stainless steel vats allowing the primary flavours to fully express themselves. It enchants with simplicity through its fruity and spicy flavours.

Colour: Intense ruby red with purple tinges.
Bouquet: Fragrant fresh notes of red fruit: cherries, pomegranate, raspberries and mature plums.
Taste: Sapid, mineral and round, with pleasantly soft tannins.
Characteristics: A balanced and velvety wine, with an elegant texture; its harmony and persistence are truly enchanting. Its varietal notes stand out clearly.
Food matches: It goes well with savoury dishes such as stuffed aubergines and peppers, orecchiette with tomato sauce, risotto with porcini mushrooms. It pairs well with cold cuts, semi-cured cheeses and grilled meats."

From me:
As many of you already know, this is one of my favorite wines in the shop. Southern Italian wines are really up my alley; I love the full body, the rusticity, the ripeness, the earthiness, and the boldness. Susumaniello has become one of my favorite grapes, and I love that it is indigenous to the area where this wine is made. This is a must-try.

Tenute Rubino Torre Testa Susumaniello ($47.99)
Puglia, Italy
From the producer:
"Susumaniello is the grape variety which best identifies Tenute Rubino. Black grape variety of Dalmatian origin, it is named after its abundant production in the early years. This important productivity strongly decreases harvest by harvest, down to an average of less than one kilo per plant.

This is why Susumaniello was slowly abandoned by the local vintners, since the main productive philosophy was to maximise the total production. Tenute Rubino grows Susumaniello in the Jaddico estate. The vines are the outcome of an accurate selection made on a wide collection of very old plants (75 years old) espalier-trained. The limestone terrain of the estate contains a large amount of sand which allows vigorous root growth. The project kicks off in the year 2000 with the appearance on the market of Torre Testa, the first Susumaniello in purity. A red wine that remains to this day the emblem of Tenute Rubino. Just few years after its birth, Torre Testa is already considered one of the pearls of Apulian oenology. 

CLASSIFICATION Red · IGT Salento
GRAPE VARIETY Susumaniello
ALCOHOL LEVEL 15,5% vol.
ALTITUDE OF VINEYARDS Sea level
SOIL CHARACTERISTICS Sandy
HARVEST Manual, first [week] of October, with subsequent drying for 2-3 weeks.
MACERATION 16 days at controlled temperature
MALOLACTIC FERMENTATION Totally carried out
AGEING 5-6 months in steel tanks; minimum 12 months
in French oak barrique; 12 months in the bottle
PRODUCTION VINTAGE 12.000 bottles

COLOUR Dark garnet red with violet reflections

BOUQUET Clear, elegant, ethereal and complex notes of black cherries and plums in brandy, blackcurrant and blackberry jam, hints of chocolate, juniper, nutmeg, liquorice, cinnamon and ink.

TASTE Classy and harmonious, intense with a long finish, the result of strong and fragrant fruit, powerful acidity and incomparable fine tannins, noble and defined.

CHARACTERISTICS It’s a real gift from Puglia, a rare and precious wine, a milestone of the Italian oenology, firm and gentle, aristocratic and generous.

FOOD MATCHES It needs structured dishes such as pappardelle with meat sauce, grilled or roasted meat. Very good the match with seasoned cheeses such as Canestrato Pugliese DOP."

From me:
I've had my eye on this wine for two years, and just decided to introduce it to the shop. Oltreme has done so well, and so many customers have now experienced Susumaniello, that I thought it was time to take you to the next level. This is it. This represents an ideal of southern Italian winemaking, and a commitment to honoring the traditions of viticulture in Salento. This is also an excellent example of how an IGT wine can compare to a DOCG one in terms of quality. You must try this wine!

​Domaine de la Fruitiere Folle Blanche ($14.99)
Nantes
From the producer:
Famille Lieubeau farms over 40 hectares of vines and produces both Muscadet Sèvre et Maine and Vin de Pays from grapes such as Chardonnay and Sauvignon Blanc. Regardless of the varietal, the vines are planted on rock, and in most cases, sheer cliffs of rock through which the roots have to bury for meters for any hydric source. The vines, and the wines, are fed by water that is awash in wet rock. It’s not a big shock that the wines smell and taste more like rock and minerals than fruit or flowers. Combine this with the cold Atlantic breezes and you’ve got an amazing cool climate, high cut, precise bottle of white wine.

The Lieubeau family takes great care to vinify the wines according to exposition, density of granite, and harvest date. Farming for their Folle Blanche, Chardonnay and Sauvignon is certified by Terra Vitis and all of their Melon is now certified organic by Agriculture Biologique. They keep yields as low as possible to produce wines that express the varietal character and terroir – not just acid. These are delicious, vibrant wines that are easily among the best values in the portfolio.

Folle Blanche, or Gros Plant as it is know in the Muscadet, originated in Gascony and traveled its way up the Atlantic coast of France centuries ago. High in acid and with a tendency for high yields, it has been declining in recent years but retains its own AOC - Gros Plant de Nantais. Famille Lieubeau makes a particularly tasty version from 50 year old vines near the village of Clisson."

From me:
This wine is so unusual, both because it's a little-known varietal, and because its flavor profile includes a mild saline minerality. Beyond that, there are citrus notes and a very light effervescence due to the immediate bottling after fermentation. This is one of my new favorites. 

Château de Landiras Graves 2014 ($21.99)
Bordeaux
From the producer:
"Located in the heart of Graves and built on the site of a 12th century fortress, Château de Landiras produces classic red Bordeaux of aromatic concentration and elegant structure.

Owner Michel Pélissié has a keen sense of good food and good wine given his Périgord roots. Now retired from the architecture industry, Michel is realizing his dream of reviving an old estate and making excellent wines. The vineyards are sustainably cultivated (without pesticides or additional chemicals) on predominantly white gravel soils that Graves is known for. Fermentation is conducted via small temperature-controlled cement tanks — the small vats allow for vinification of separate parcels and thus preservation of the terroirs of the château. After the assemblage is made the wines are aged in French oak barrels for 12 months.

Grape variety  : 75% Merlot 25% Cabernet Sauvignon
Aging  : 
- In French oak barrels 12 months, to complicate the aromatic palette and round the structure. 
- In tank to preserve the aromas of the fruit.

Tasting : A Grave, which will seduce you with its aromatic velvety and its olfactory power revealing shades of mocha and black cherries mixed with warm spices.
Food and wine harmony: Red meats, white meats, charcuterie platter, cooked pressed cheeses.
Aging  : 4 to 7 years"

From me:
A fine and approachable Left Bank Bordeaux that represents excellent value for money, this is drinking just about at peak, so now is the time to buy!

​de Bernard Cuvee Prestige Millesimato Prosecco ($13.99)
Veneto
From the producer:
"Tasting notes: very clear, pale straw-yellow tending to green, with a fine and persistent fizz.

The aroma is intense, persistent and fruity, exceptionally refined, with dominant notes of ripe golden apples and banana.

This medium sweet, fresh wine is pleasantly light and low in alcohol. It is also very soft and balanced with a long fruity finish.
Serving recommendations: best served at a temperature of 5-7°C, pouring immediately after removing the cork.

Recommended with: excellent as an aperitif. Goes well with fruits and delicate salty foods."

From me:
This is a bit unusual in that the producer is actually a Grappa specialist who also only makes Prosecco and no other wine. Though it has a little residual sugar, it still drinks fairly dry, and wow, does it go down easily! It's a nice example of a slightly more elegant Prosecco.

Terre del Fohn Müller Thurgau ($12.99)
Trentino
From the producer:
"Named after the grape variety form which it comes and which was bred by the Swiss researcher Doctor Hermann Müller in 1882. This is a white-grape variety which comes from the crossing of Riesling with Madeleine Royal. It is adaptable to the cold climate of mountain areas and ripens early. For these reasons cultivation is widespread in Trentino, where it has found an ideal habitat on the slopes at an altitude of 500-700 metres a.s.l. where the microclimate conveys special organoleptic qualities to a 'high-flying' wine.

TASTING NOTES
Colour: pale yellow with greenish tints. 
Bouquet: fruity and floral with notes of sage, slightly aromatic. 
Palate: dry and pleasantly acidulous.

FOOD MATCHING
Elegant starters, fish, first-courses with vegetable and seafood. It is exceptional as aperitif.
Well structured."

From me:
As most of you know, I like to introduce you to lesser-known wines, and this varietal is certainly one of them. This is a mineral, light, bright wine that has undertones of green fruit. It's tart, but has low acidity, so it's not cheek-puckering. If you like Pinot Grigio or Sauvignon Blanc, I suspect you will like this wine.

Goretti Grechetto ($17.99)
Umbria
From the producer:
"Goretti cellars have always been at the forefront of environmental protection.
Every business choice is inspired by obtaining the best quality of the grapes without undergoing excessive stress neither the vine plant nor the soil.

The cellars do not produce certified organic products but have always paid attention to the environmental impact that the winemaking production of companies can have, knowing that to make the difference of the products is the protection of their territories from which the vines are born and grow.
Environmental sustainability is therefore intended for Goretti wineries as the best way to transfer to a new generation a company and a territory that is not impoverished and excessively exploited but still rich in natural and human resources.

On 9th July 2013 the Goretti wineries received the Cifo prize “excellent footprints: sustainable agronomic techniques for a valuable viticulture”, dedicated to good environmental practices in the vineyard and in the cellar.

As evidence of the continuous search for innovation in respect of the environment, the cellars continue to invest in renewable energy through a photovoltaic system and operating in the local market with 100% electric means.

COLOUR 
light straw-yellow with faint greenish reflections

BOUQUET 
deep and elegant with fruit notes, in particular,
on the nose, are notes of pineapple, banana, yellow peach, Scotch broom flowers and almonds

TASTE 
fresh and full flavoured. Well-balanced with lingering
personality

HOW TO SERVE, SERVE WITH 
as an aperitif, excellent with many dishes, fish and white meat."

From me:
This is another new wine made from an indigenous Italian varietal. It is fresh with a little body and a distinctly fruity character. The acidity and minerality keep it lifted on the palate and the finish lingers. Sauv Blanc drinkers will especially appreciate this style of wine.

Cantine Monfort Terre del Föhn Marzemino ($12.99)
Trentino
From the producer:
"The Marzemino grape occupies a prominent place in the wine growing world in Trentino thanks to its excellent quality. The origins of the vine are lost in history but it is likely that it comes from Marzemin, a village in Carinthia. Currently Marzemino is cultivated in particular on the right bank of the river Adige and, especially in the foothills of Nomi, Pomarolo, Isera and Mori. In the Vallagarina the variety has found ideal soil and climate conditions which lend it its unmistakable organoleptic characteristics. To distinguish it from other similar wines it is called 'Marzemino Gentile' where 'gentile' (gentle) is justified by the matchless delicacy of the wine.

WINE MAKING METHOD
Brief red wine fermentation on the skins, malolactic fermentation and refining in stainless steel vats. Brief ageing in bottle.

TASTING NOTES
Colour: bright ruby red . 
Bouquet: delicately fruity (fruits of the forest) with floral notes of  sweet violet
Palate: dry, harmonious,  pleasing for its fruity notes and slight almond finish.

FOOD MATCHING
First courses with meat sauces, white meats, poultry, cheeses.
This wine is famous  for its fruity taste. It is an indigenous wine mentioned in the Opera 'Don Giovanni' of Mozart."

From me:
I'm really into indigenous grapes and wines that are off the beaten path, so for me this is a really compelling one. It drinks a bit like a Pinot Noir in that it's light-bodied and brightly fruit-forward. I think at $12.99 it's a great alternative to Pinot, but it also stands on its own as a cool climate red. Organic.

Famiglia Losi Chianti Classico Millennium Gran Selezione 2010 ($39.99)
Tuscany
​From the producer:
"The Chianti Classico LOSI Millennium was produced for the first time in the year 2000 with the exceptional vintage 1997. The production has been subsequently repeated with selected grapes only in the best vintages. In the sixtieth anniversary of our foundation, the Chianti Classico Losi Millennium obtained the new higher appellation “Chianti Classico Gran Selezione” and had its world’s preview on 17th February 2014.

Grapes: Sangiovese 90%, Canaiolo 5%, Malvasia Nera 5%

Vineyard: The best grapes are carefully hand-selected from the oldest family vineyards, which are situated at 300-350 meters above the sea level, experiencing one of the best south–southwest facing, thus allowing a regular optimal ripening of grapes. Hilly slopes, medium–mixture sandy and clayey soil, with typical Galestro marl and Alberese limestones. Grape selection, exposure and soil composition considerably contribute to the highest result.

Wine-making: Alcoholic fermentation in stainless steel tanks at a controlled temperature lower than 27° for 15-20 days, which is the average suitable time for extraction of colour, polyphenols and tannins from the skin. After alcoholic fermentation, the wine is placed in cement –vitrified tanks for the second fermentation, until the malic acid gets totally exhausted. Only at this moment, the wine will be ready for aging in wood.

Aging: About 36 months 10 hl French oak casks.

Tasting Notes:
Colour: intense ruby red, tending to garnet with age,
Bouquet: very intense, long persistent, with plum and balsamic hints.
Flavor: dry, warm, charming ripe tannins, soft and velvety, elegant and long finish."

From me: 
This is the star of this tasting. I am very picky about Chianti in general, and this winery does a great job across all of their wines, but this one is stunning. The quality of winemaking is high, the aging is long, and the result is elegant, a bit lush, and an ideal expression of the style. 

​Etienne Oudart Champagne--Brut Référence ($50.99)
Champagne, France 
From the distributor:
"Jacques Oudart belongs without any doubt to the upcoming stars of the Champagne area. The Oudart Family has been involved in Champagne making since the late 1950’s. They own 22 acres spread mainly over 2 regions: Vallee de la Marne and the Epernay area. This is definitively a major asset  as it gives Jacques the possibility to blend all 3 grape varietals and still have the influence of all the various terroirs.

Jacques Oudart is very meticulous about winemaking and insists on extending his Champagne aging in order to hit the perfect ripeness when the bottle reaches the consumer.

Champagne Oudart’s trademark is to create elegant and fine wines. Most of the cuvee blend uses Chardonnay for its strength, Pinot Meunier for the fruit and Pinot Noir to add personality.

Bright gold color with some note of copper. On the tasting aromas of toast, brioche and hazelnuts appear. Long aromatic persistence in the mouth."

From me:
This Champagne is produced sustainably with minimal chemical intervention. The production is relatively small at 25,000 bottles per year. I sometimes find Champagne to be too "yeasty" tasting, but this one strikes a nice balance with the fruit and acidity. I find that it is great value for money, and it's nice to be able to support a smaller winemaker. I would much rather drink Oudart than Moët or Veuve.

Domaine du Chateau de Fleys Chablis 2015 ($25.99)
Burgundy, France
From the distributor:
"Julien Philippon moved from the neighbouring Morvan region to Fleys in 1868 as a lumberjack . Gradually he bought land and vineyards that still today represent the majority of the Estate. Julien Philippon, on the advice of an old winemaker and general counselor in Chablis, was certainly the first to plant the rootstock 161-49 in 1936, vines still in production at the place called 'Les Monts de Milieu.' Since the Estate has been transmitted through the generations. Today the Estate cultivates about 55 acres on some of the best Chablis terroir, all around the central 'mont du milieu.'

An AOP Chablis that has the depth of a 1er Cru! This Chablis comes from a 4 ac 20 year old vineyard adjacent to the 1er Cru 'Les Fourneaux.' Aged 100% in stainless tank, it stays on the lees for 10 months. The vinification gives this wine the minerality of Chablis with a complex aroma structure. This Chablis has an exceptional concentration and length in mouth, which makes it a great choice for seafood,asparagus and goat cheese. It can also just be enjoyed for what it is: a great expression of Chablis!"

​From me:
​It was HARD to rid my mind of the image of a big jug of bad California wine whenever I heard the word "Chablis." I call it wine trauma. I was finally able to accept that proper Chablis has NOTHING to do with Carlo Rossi. Even so, I put off selling one for about a year, and then Thomas introduced me to this beauty. Technically this is entry-level, but it's about as fantastic a wine as you can get outside 1er Cru, and it will, I guarantee, heal any wine wounds you might have when it comes to the name "Chablis."

Domaine L'Amauve Seguret, Côtes du Rhône Villages "La Daurelle" ($21.99)
Rhône Valley, France
From the producer:
"Four grapes varieties typically from the Rhône Valley are grown for making our white wine.
- White grenache (42%).
- Clairette (28%).
- Viognier (18%).
- Ugni-Blanc (12%).

The vineyard : The vineyard is organically grown. The estate is in conversion to organic since 2017. The treatments of the vine are limited, and when some are done, it is always with the useful minimal amount of copper sulfate and sulfur. The crop is naturally small and can be controlled by doing some green harvest if necessary.

Harvest : The harvests are done by hand, in order to do a selection of the best clusters. The harvest is quickly done when the maturity of the grapes is at the optimum.

Winemaking : It is done carefully, in small tanks, at controlled temperature in order to express the best from the grapes. A tiny part (less than 5%) of this cuvee is barrel fermented for more complexity in the wine. After fermentation, the wine is kept on its fine lees until the bottling for a better keeping the aromas and its freshness. The bottling is done 7 months after harvests.

Drinking : A wine who can to be appreciated as young but who has also a great keeping potential. To be appreciated as aperitive wine, or with a dish of fish, or seafoods, or with cheeses."

From me:
Drink this wine. White blends, particularly from the Rhône, are notoriously hard to sell in this business, and that's the consumers' loss. A well-made white from this area is a thing of beauty: smooth, round, with strong fruit character balanced by a distinct acidic backbone. I am a little in love with this one, and I hope you fall for it, too!

Domaine L'Amauve Seguret, Côtes du Rhône Villages "Estelles" ($22.99)
Rhône Valley, France
From the producer:
"The appellation area is located on the left bank of the Rhône River, near the city of Vaison La Romaine and the famous villages of Gigondas, Vacqueyras, Rasteau, Beaumes-de-Venise and Châteauneuf-du-Pape.

Two grapes varieties typically from the Rhône Valley are grown for making our red wine "Estelles" - Black Grenache ( 75% ). - Syrah (25%). 

This wine is partially aged in new barrels and old barrels for 12 months. The rest of the wine is stored in tanks, on its fine lees in order to preserve its freshness and fruit. At the end of the ageing, a blend is done between wines aged in barrels and the others stored in tanks. The bottling is done about 18 months after harvest.

Our red wine 'Estelles' can be appreciated as young, but can also be kept for many years. It will be fine around its fourth or fifth year and will be able to keep more depending on the vintage and storage conditions. It is a full bodied wine with tight and soft tannins. The aromatic expression is complex, mainly on spices and overripe black fruit. This wine will perfectly go with grilled meat, wild meat, red meat in sauce and cheeses."

From me:
Domaine L'Amauve produces very fine wines at superb prices. Estelles is an excellent Côtes du Rhône that demonstrates both complexity and drinkablility. It is ready to drink now, or you can lay it down. Better yet, buy two so that you can do both!

Hesperian "Anatomy No. 1" 2013 Cabernet Sauvignon ($34.99)
Napa Valley, California
From the distributor:
"The wine 
The Anatomy No. 1 Cabernet Sauvignon is a blend of fruit from select vineyards in Napa Valley and aged 18 months in a mix of 20% new French oak; 30% once- and 50% twice-used French oak. Anatomy No. 1 is a medium bodied Cabernet Sauvignon that has cedar, graphite, and pencil lead notes similar to French Bordeaux, but wrapped inside there is California ripe fruit qualities of blackberry, plum, fennel and baking spices from oak aging that emerge through over time. All of Philippe's wines are meant for contemplation and it pays off to experience them slowly. They are made to reflect the land and the influence nature has on the subtle nuances in tannin, aromatics, and flavor.

The Winemaker 
While at Rothschild-held Château Clarke in the Médoc, Philippe Langner worked alongside Jacques Boissenot and Michel Rolland, the man responsible for some of the world’s highest-scoring and notoriously rare clarets and Cabernets. Following a season in South Africa, Philippe returned to California — he earned his degree at U.C. Davis — spending a decade as head viticulturist and winemaker at Napa’s Sullivan Winery, while simultaneously developing Hesperian. In 2010 Philippe left Sullivan, settling into Hesperian full-time at his current 14-acre plot on Atlas Peak. Philippe Langner, under his Hesperian label, makes single-vineyard (mostly), small-lot Napa Cabs from carefully chosen sites in well-regarded areas of the valley, such as Rutherford, Spring Mountain and Coombsville, in addition to Atlas Peak where he is located."

​From me:
This is a great example of how Napa Cabs are starting to diverge from the monolithic fruit bombs that they have been. For sure there are some great wines that are big, bold, and fruity, but recently some winemakers are using a more delicate hand to craft an end product that speaks more of terroir and nuance than simple flavor profile. I think there is room for both, and I'm happy to sell this Napa Cab to show what a French influence can have over a California style. It is a lovely marriage of ripe fruit and restrained oaking that is a delight to drink.

​Naveran Brut Nature Cava ($16.99)
Penedés, Spain
From the producer:
"Naveran is the surname of a family dedicated to cultivating its vineyards and producing its own artisanal wines and cavas. Its cellars are located in the estate of Can Parellada (Torrelavit), in the center of the Alt Penedés. The fact that it’s run by grape growers and wine producers, allowing them to be intimately involved in the cultivation and production process, to oversee the growth and quality of the grapes and to create innovative cuttings of their own vines, sets this winery apart from the majority of wineries in this region.

Naveran cultivates its vines using purely ecological methods: no pesticides or herbicides, all fertilizers are organic. In the event of heavy rains, the grapes are allowed to fall to ensure a quality harvest.

COMPOSITION 
Macabeo, Xarel.lo, Parellada , Chardonnay

PRODUCTION 
Collection, pressing and fermentation of the four varieties takes place separately in stainless steel vats at a low temperature, coupage in November, tirage and second fermentation in bottles typical of the méthode champenoise for a minimum of two years followed by riddling, disgorging, corking and labeling before it arrives in your hands.

Color 
Pale and luminous yellow, regular and good detachment of small bubbles that form a crown on the surface.

Aroma 
First impression is pleasant, refined and light aromas, secondary aromas characteristic of ageing in bottles with hints of fruit, flowers and spice.

Flavor 
Exquisite in the mouth, full and creamy, very dry and refreshing at the same time, with balanced acidity and elegant, fruity and long-lasting after-taste.

Finish 
Good balance, with a pleasant after-taste and a good presence."

From me:
Brut Nature is a style, and it means that after disgorgement and before corking no dosage (base wine + sugar) is added to the final product. That means that this is the driest of the sparkling wines. Brut Nature wines can be a little harsh, but I don't find that to be the case at all with Naveran. This is a well-made, bright wine that has just enough creaminess to balance the dryness.

Cantine Monfort Blanc de Sers Brut Nature ($21.99)
Trentino, Italy
From the producer:
"Blanc de Sers Brut Nature is a sparkling wine produced in according to Metodo Classico method: nine months on the lees obtained from the grapes Valderbara, Vernaza and Nosiola cultivated on the terraced hills of Serso and Viarago. The optimal altitude between 550 and 700 meters a.s.l., the particular acidity of these grapes and their delicate aroma combined with the right period of ageing on the lees provide a quality creamy sparkling with a fresh and enchanting bouquet. Brut nature, zero dosage or pas dosé, the choice of our sparkling wine master to make in the flûte what grapes and terroir have to say.

Colour: pale yellow.
Bouquet: white flowers and a hint of green apple enhanced by a touch of hay.
Perlage: enhances the flavor and length.

Accostamenti gastronomici
Excellent as an aperitif, it goes very well with light appetizers, with dishes based on fresh water fish and seafood, soup and mushrooms."

From me:
I carry several wines from Cantine Monfort because they are doing a great job of making high quality wines from lesser known, indigenous grapes. This sparkling wine is elegant and delicious, and is a nice step up from Prosecco. Perfect for a hot summer evening's celebrations!

Domaine Mittnacht Freres Crémant d'Alsace ($23.99)
Alsace, France
From the producer:
"It is at the foot of the fortified church of Hunawihr, that since three generations, the Mittnacht family elaborates wines of high expression. 

Paul, the grandfather, passed on his know-how to his two sons, André and Louis. The latter, combining their efforts, created the Domaine Mittnacht Frères in 1963. The Mittnacht family currently has 23 hectares of vineyards spread over the best terroirs of Hunawihr, Ribeauvillé and Mittelwihr.

Marc, creator of the wine and son of André, and Christophe, commercial and son of Louis, have since 1995 given a new impetus to the company. The two cousins ​​have been conducting their vineyards in respect of the environment for several years. No synthetic products in the vineyard, a great respect for the natural cycle of the vine and its soil, grape harvesting and sorting entirely manual, a minimum of interventions in cellar and no use of oenological products (except for one minimum sulfur content) in order to better respect the quality of the grapes. This philosophy naturally pushes them to engage their domain, since 1999, in organic and biodynamic culture, that which respects the environment, the health of the consumers and especially the personality and the identity of the wines resulting from the great Appellations of Origin Controlled. This approach is certified by Ecocert and Demeter, certification bodies approved by the French Ministry of Agriculture.

​Demeter certified biodynamic
60% Pinot Auxerrois, 10% Pinot Blanc, 10% Riesling, 10% Pinot Gris, 10% Pinot Noir
25+ year old vines
High density plantings
Aged on the lees for 18 months"

From me:
This is one of my very favorite sparkling wines. The term "Crémant" simply denotes that this is a sparkling wine made in France, in the Champagne method, but outside of the boundaries of the Champagne area. It is from Alsace, where the Pinots of all varieties thrive, and it's partly the unusual blend of all of them that I find compelling and delicious. This is an "extra brut," which means that unlike brut nature, there is dosage, but with a smaller measure of sugar than you'd find in a brut. This is a beautiful and unique wine, worthy of attention.

​Beckman Vineyards Sauvignon Blanc ($18.99)
Santa Ynez Valley, California
From  the producer:
"After years as leaders and pioneers in the electronic music business, Tom and Judy Beckmen, joined by their youngest son Steve and more recently by their oldest son Jeff, set out to make wines as well-crafted and distinctive as the keyboards and synthesizers that built their successful careers as founders of Roland Corp, US. The Beckmens have established themselves as a leading grower and producer in Santa Barbara County, crafting wines of critical acclaim that have been served in the finest restaurants and houses in the country (including the White House) since their inception in 1994.

Bio­dy­nam­ic farm­ing is organ­ic farm­ing, and then some. We go beyond organ­ic farm­ing by treat­ing the farm as a liv­ing organ­ism: self-con­tained, self-sus­tain­ing, and fol­low­ing the cycles of nature. We do not use her­bi­cides, insec­ti­cides, pes­ti­cides, or nitro­gen based fertilizer.


Bio­dy­nam­ic farm­ing is a sys­tem based on the 1920s teach­ings of Rudolph Stein­er, who was asked by his con­tem­po­raries to address the short­com­ing in food qual­i­ty from chem­i­cal based farm­ing. Bio­dy­nam­ic is the first sys­tem that can be con­sid­ered ​“organ­ic” and is the root of organ­ic farming.

The sys­tem empha­sizes a holis­tic approach to your farm that views it as a self-sus­tain­ing organism.

The goal is to build soil health, diver­si­ty, and vital­i­ty cre­at­ing a nat­ur­al defense against pests and dis­eases for our vines. This is done through the use of the bio­dy­nam­ic preps, com­post­ing, live­stock, and till­ing while fol­low­ing the Bio­dy­nam­ic Plant­i­ng and Sow­ing cal­en­dar which helps us under­stand the best times for work­ing on our vines.

WINEMAKING
 80% estate grown grapes from Purisima Mountain, 10 % Vogelzang
Vineyard and 10% Jack McGinley Vineyard fruit
 Grapes were whole cluster pressed to stainless steel tanks
 Cold settled for 48 hours
 Inoculated with VL3 and X-5 yeast
 After primary fermentation SO2 was added to prohibit malolactic
fermentation
 100% stainless steel fermented and aged
 The wine was bottled in February 2018 after bentonite fining and sterile
filtration

AGING
5 months in stainless steel

TASTING NOTES
Stone fruit, citrus, tropical fruits and pink grapefruit"

From me:
I got to meet Jeff Beckman, who is the brother in charge of sales at this family winery. He was a wealth of knowledge about the vineyards, and I was able to taste all of the Beckman wines with him. I chose the Sauvignon Blanc because it was the most unexpected for me; I typically do not care for California Sauv Blanc because I find them overly ripe and often "flabby," but this one has just the right balance of fruit and acidity. The flavor is wonderful, and the quality of the fruit and care in the vineyard really shows through in the finished product.

Astrolabe Pinot Gris ($17.99)
Marlborough, New Zealand
From the producer:
Named after the ship that in 1827 charted and explored the Marlborough Coast, Astrolabe is a personal project for winemaker Simon Waghorn and his wife, Jane. Astrolabe produces a range of wines that express the purity and intensity of fruit flavours naturally afforded by the climate and soils of the Marlborough region. All grapes are sourced from unique Marlborough sites, carefully chosen to add complexity and completeness in the wines. Simon is fascinated by the distinctive qualities of the Marlborough sub-regions, whether bottled alone or blended as part of the Marlborough classic. All Simon’s skill and experience combine to capture the essence of Marlborough in wines of purity, focus and elegance.

Astrolabe Wines is proud to be fully committed to producing wines sustainably.

All aspects of our production are sustainably certified under the Sustainable Winegrowing New Zealand programme, including all vineyards, the winery and the bottling line.

We deal fairly in all our relationships, maintaining good citizenship within our communities, locally and globally.

Our growers live on their land and have a commitment and relationship with their land which reflects a respect for the natural environment within which they live and work.

​Our grapes are sourced entirely from unique Marlborough sites to add layers of complexity to our wines. Each site was chosen for the distinctive flavour it produces. We work with dedicated growers who understand the rhythms of the land and know how to grow grapes that express the terroir. The Astrolabe Province Marlborough Pinot Gris is made from grapes grown across three Marlborough sub-regions — the Wairau Valley, the Awatere Valley and the Kekerengu Coast.

Half of the grapes are machine harvested at night and whole-cluster pressed to preseve the lifted fruit characters and the rest is handpicked to add fine texture, weight and minerality. In the winery, we take great care to handle the fruit in a way which allows the flavours and aromas of the region to come through. I aim for an aromatic, crisp and precise Pinot Gris, with the ability to pair well with food and to bottle age gracefully.

Simon Waghorn, Winemaker.

Colour/Appearance Light Straw

Aroma/Bouquet Pear and quince, light peach and citrus rind and a whiff of cardamom and nougat

Palate Pure, focussed wine with a delicacy of structure, finishing crisp and dry. Stonefruit and pear flavours dominate, followed by some light citrus

Cellaring Will age gracefully over the next six years

Suggested Foods Great as an aperitif, with shellfish and seafood, pâtés, poultry, pork and light game as well as creamy mushroom or egg dishes
Serve Lightly chilled or at cool room temperature"

From me:
I've been trying to find a Pinot Gris that's elegant, flavorful, sustainably produced, able to age, and under $20 on the shelf. It was a tough job, but I found what I was looking for in Astrolabe. While Pinot Gris and Pinot Grigio are different names for the same grape, the former tends to be made in a style that is a little more mellow, smooth, and complex. This is wine that canbe enjoyed on its own, but is really wonderful when paired with food.