Whats in store at the Best Little Wine Shop? Find out here.
Arriving Thursday - grab this up before it gets away!
First certified by California Certified Organic Farmers (CCOF) in 1988 Frog’s Leap has been a leader in the industry for over two decades.The winery relies on techniques such as crop rotation, green manure, compost and biological pest control to maintain soil productivity and control pests on a farm. Organic farming excludes the use of manufactured fertilizers and pesticides, plant growth regulators and genetically modified organisms. Organic farming involves mechanical weed control (via cultivating or hoeing) rather than herbicidal weed control.
Biodynamic agriculturalists conceive of the farm as an organically self-contained entity with its own individuality, within which organisms are interdependent. Emphasis is placed on the integration of crops and livestock, recycling of nutrients, maintenance of soil, and the health and well being of crops and animals; the farmer too is part of the whole.Thinking about the interactions within the farm ecosystem naturally leads to a series of holistic management practices that address the environmental, social, and financial aspects of the farm. Frog’s Leap uses cover crops, green manures and crop rotations extensively to foster bio-diversity, soil health and overall farm wellbeing.
Though Frog’s Leap employs the methods of Dry Farming because of the impact it has on wine quality, the practice has been identified by the state of California as an incredible water conservation tool. By not irrigating its grapevines the winery saves enough water each year to fill 40 Olympic-size swimming pools.
Reserve yours now!! Extremely limited.
Vintner Austin Hope, whose family is intertwined in the rise of Paso Robles, spent years working to release a wine of this caliber. Dark and thick in the glass, aromas of black currant and blueberry meet with roasted coffee, chocolate syrup and baked plum on the wondrous nose. The palate is soft and extremely expressive, with blueberry, black pepper, firm midpalate tannins and a finish that’s redolent of cappuccino candies.
97 points Wine Enthusiast
Please let us know if you are attending! Call 256.808.8860 or email email@example.com
Terry Theise has been a wine importer and writer for thirty years. His first love is German Riesling which was once a staple at the finest tables in America but had been largely forgotten when Terry began working with a group of small German growers in 1985. Twenty years ago he discovered vastly underappreciated and underrepresented Grüner Veltliner, Riesling, St. Laurent, Blaufränkisch (and even more obscure varieties) from top growers in Austria. Due in no small part to Terry’s work, the landscape of Austrian wine in the United States has shifted from nonexistent to classic, noble, and necessary. A decade and a half ago his love of honest and compelling wines from small growers brought him to Champagne. Terry assembled a portfolio of Grower Champagnes – a category that then hardly existed – and it remains today without equal.
Terry’s approach is vastly divergent from that of many of his colleagues. The growers he works with and the wines he selects must speak to something genuine and real beyond their basic flavor. His wines have in common a distinct character, a point of view, vitality, and a voice. They express the land, the grower, and the time in which they were made. These wines convey to the drinker a sense of beauty, harmony, meaning, and above all pleasure.
Terry’s viewpoint opens a door to a different world of wine, one that does not disconnect this agricultural ‘product’ from its human and emotional element. He speaks his mind openly and without hesitation, connecting his ideas about wine, life, sex, philosophy – even mysticism. While his writing is vivid, colorful, and wildly entertaining (think Monty Python meets George Carlin), the message is clear and essential.
Terry Theise’s philosophy is displayed on the first page of his annual catalogs: Beauty is more important than impact. Harmony is more important than intensity. The whole of any wine must always be more than the sum of its parts. Distinctiveness is more important than conventional prettiness. Soul is more important than anything, and soul is expressed as a trinity of family, soil, and artisanality. Lots of wines, many of them good wines, let you taste the noise. But only the best let you taste the silence.
Let the bubbles flow!! Our Champers & Fried Chicken Tasting may be sold out, but our Champagne selection right now is on point. Great prices on both Grower and Grand Marques bottlings!
A Wine Spectator Top 100 Malbec, two Italian Vermouths imported by Kermit Lynch, a couple zero dosage sparklers from New Mexico, and a single vineyard Washington state Merlot that drinks like really top flight Right Bank Bordeaux....all good things.
A perfect ruby jewel in the glass. Twenty-five years later, the beloved original Estate has outdone itself. Silky-textured and vibrant with layers of tart red berries and mulling spice; then like a deep breath on a misty mountain morning eases seamlessly into fragrant damp earth. Captivating, intricate, and refined even in its youth, this wine’s impressive age-worthiness remains strong. Expect increasing complexity and grace for another twenty years or more.
Cheese cooler is FULL UP, y'all! Come down and get yourselves ready for the weekend! We have lots of new arrivals - here are just a few!
Kick some culinary ass and amaze your friends and family! First step - open this very sexy Napa Cab and pour a couple glasses to let it stretch its legs, put some tunes on, and in the time it takes this wine to open up, you're going to have dinner on the table. I like to serve my short ribs over Cheesy Polenta (not going to be too specific with the cheese because it depends on what's in the fridge - Parm, Pecorino, Manchego, Cheddar...they all work) with a warm baguette that's all slathered up with some good French butter and a little green salad. It's super easy and everyone will think you are like, literally, a rock star.
P.S. Don't use this wine to cook with. That's silly. I have many very good Cabs that work really well as the wine you're slugging into the pressure cooker and sipping on while you cook and aren't $50 a bottle. Save the Faust for drinking with the meal.
The recipe is from Girlandthekitchen.com.
2014 Faust Cabernet Sauvignon, Napa Valley 49.99
Faust is the epitome of the style that has made Napa Cabernet Sauvignon world renowned: bold and powerful, yet elegant and concentrated. Dense and inky, the core is a beautiful, rich ruby color. The aromas lift out of the glass with blackberry, black cherry, ripe raspberry and tea leaf. The entry is impressive with a fleshy mouthfeel and notes of cassis, dark chocolate and ripe berries. The layers continue to unfold throughout a long finish.
James Suckling - 94 points
This is very intense with blackberries, dark chocolate, fresh mushrooms and blackcurrants. Full-bodied, fine and fruity yet complex and intense. Structured and lightly austere. Beautiful. Drink in 2020.
The Wine Advocate - 90 points
Another strong effort from Quintessa is the 2014 Cabernet Sauvignon The Faust. This has an inky blue/purple color and notes of Asian plums, blackcurrants, road tar, and charcoal embers in a deep, wonderfully fruited, rich and savory, lush style. Drink it over the next 10-15 years.
Raventós i Blanc is the story of a family inextricably linked to their land, a winemaking tradition going back over 500 years, proven by ancient documents still held at the estate. The Raventós i Blanc estate, which has belonged to the Raventós family since 1497, covers 300 acres of vineyards, woodlands and a lake in Sant Sadurní d’Anoia. Following this line of succession, in 1872 Josep Raventós Fatjó made the first bottle-fermented wine in Spain using native grapes from this estate. Raventós i Blanc, the longest, documented viticulture tradition in the world, owned by the same family since 1497.
Raventós i Blanc, loyal to its tradition, make the relationship between human and nature central to the winemaking philosophy. In order to achieve wines of the greatest authenticity and typicity they returned to the traditional method of vine-growing, which was already being used on the estate in 1497: the interaction between the land, microclimate, vines, animals and the people who work in the estate. Their goal is to ensure that their estate is treated with the utmost authenticity and tradition, placing an absolute priority on soils, climate and native grape varieties.
In November 2012, the family decided to leave the DO Cava and create their own more strictly defined and geographically specific appellation: Conca del Riu Anoia. It was born to create wines coming from a single estate, a specific climate, native grape varieties and a rigorous, well-defined and respectful form of viticulture, in other words, a faithful reflection of where the wine comes from; the River Anoia Valley. An estate with the perfect terroir for producing, probably, the most mineral sparkling wine.
Arriving Friday - message/email/call to reserve. 10% off through the 31st.
"...the incredible 2014 Proprietary Red Blend Gravity, which is an intriguing blend of 33% Petite Sirah, 29% Cabernet Sauvignon, 22% Zinfandel and the rest Syrah, Grenache and Barbera aged in 28% new French oak. Virtually all of it comes from the Monte Rosso Vineyard with tiny quantities from Frei Ranch and Snows Lake vineyards owned by Gallo. Another exuberant whopper at 15.9% alcohol, the wine is an opaque purple color, with notes of pen ink, creosote, black truffle, blackberry, blueberry, and a hint of white chocolate in a full-bodied, massive, layered, rich and concentrated style. Interesting enough, the alcohol at 15.9% is balanced by the wine’s rather zesty acidity and modest pH of 3.46. This is a killer wine at a great price for something this profound. 5,000 cases were produced." - The Wine Advocate 95 points
We love these little wines and sell the stew out of them all year long - and we are thrilled to be able to offer them at this very special price! Stock up!!
Arriving in the store Wednesday October 11 - a very special "End of Vintage" deal on one of Napa Valley's classic Bordeaux Blends.
Regular Price $75 On Sale $37.50
Quantities limited - please email, call or message us to allocate.
The 2013 Tapestry reflects the 2013-growing season with its dense, powerful aromas and flavors, with bold structure. This is a wine that shows the artistry of blending five Bordeaux-heritage grape varieties, which contributed layer-upon-layer of flavor complexity. Cabernet Sauvignon gave the wine its generous core of briary blackberry and cassis expression, while we increased the amount of Merlot this year to tame the tannins and add plush mid-palate texture. Malbec contributed deep plum notes, while Cabernet Franc and Petit Verdot completed the blend with nuances of rose, forest loam and graphite.
WINE ADVOCATE - 90 POINTS
The 2013 Reserve Tapestry Proprietary Red Wine, which is another Bordeaux blend, raises the question: Is Beaulieu actually producing too many of these proprietary blends, instead of focusing on four or five top wines? In any event, this is a smooth, supple, delicious, front-end loaded style of wine for 2013, with elegant cedar wood, fruitcake and soil undertones intermixed with red and black cherries and blackcurrants. It is ruby/purple, medium to full-bodied, elegant and well-balanced. Drink it over the next 12-15 years. - Robert Parker (10/2015)
JAMES SUCKLING - 94 POINTS
“Complex aromas of blackcurrants, tobacco and stones. Some oyster shell. Medium to full body, very fine tannins and a polished, refined, textured finish. A wine that harkens back to its traditions.” – James Suckling
We chose specific blocks of reserve-quality grapes that would give Tapestry the combined attributes of fruit expression and softer tannins for relatively early approachability. Half of the Cabernet Sauvignon was grown on the famous western benchlands of the Rutherford American Viticultural Area (AVA) and the balance from the Stags Leap District, St. Helena and Calistoga AVAs. The Merlot sourcing was split between our vineyards in the warmer parts of Carneros and the Rutherford Bench. The Cabernet Franc, Petit Verdot and Malbec came from our estate vineyards in St. Helena and Calistoga.
The 2013 vintage yielded highly concentrated grapes that became generous, intense wines with muscular tannin structure. A very low-rainfall winter was followed by a dry, warm spring and nearly ideal summer, which led to an early harvest. These factors resulted in balanced vine canopies, excellent fruit set and small, concentrated grapes. Perfect weather throughout the harvest fostered intensely expressive and beautifully balanced wines.
We tailored the winemaking for each varietal to best capture the personality of both the vintage and specific vineyard block. Cold soaking of the destemmed grapes, gentle punch-downs in open-top fermentors and in-barrel malolactic fermentation all contributed to this wine’s richly textured flavors. Aging in 50 percent new oak barrels balanced the wine impressive depth varietal expression with toffee and spice nuances.
Chateau Joanin Becot was purchased by the Becot family in 2001 in February 2001. According to Juliette Becot, they chose this Bordeaux wine property because of the unique terroir. Joanin Becot is located at some some of the highest elevations along the Gironde. Their Cotes de Castillon vineyard is named in part for the terroir. In fact, Joanin is situated on a “lieu-dit” or vineyard, which is called Joanin. Shortly after purchasing the estate, the family added their name to the property as well. In 2001 at the time of the purchase, Joanin Becot was 5.4 hectares. With additional purchases, they increased the size of their Bordeaux vineyards to 12 hectares.
The 12 hectare Cotes de Bordeaux vineyard of Joanin Becot is planted to 80% Merlot and 20% Cabernet Franc. Chateau Joanin Becot has a terroir of clay and limestone soils. The vineyard is planted to a vine density that ranges from 5,200 vines per hectare to 6,250 plants per hectare. The higher levels of vine density are found with all the newer plantings.
In 2002 at Joanin Becot they installed new cellars for the vinification. The fermentation takes place in the upstairs portion of their cellar. The cellars for the barrel aging are on the lower level, which allows the wine to move by gravity. The family ordered custom made tanks for their Right Bank estate. These appear to resemble large pans, with a conical shape. This allows for extensive manual cap punching here.
Yields are kept low at Chateau Joanin Becot with an average of 25 hectoliters per hectare, due to green harvesting and selection in the cellar.Using carbonic ice, they make a cold pre-fermentation maceration for 4 days before alcoholic fermentation starts. During this time the juice is pumped over twice a day to extract color and tannins. To break the cap, they perform manual cap-punchings and delestages. The wine of Chateau Joanin Becot is vinified in temperature controlled, stainless vats.
Malolactic fermentation takes place in barrel. When the alcoholic fermentation is finished, the wine is runoff by gravity into 65% new, French oak barrels for an average of 15 months. The wine making and vineyard management was consulted by Michel Rolland. Today, Jean-Philippe Forts is the consultant.
This is obviously a very labor intensive project for any winery and more labor intensive than many other wines in Cotes de Castillon. But the quality of the wine found in Joanin Becot is where those efforts pay off.
Chateau Joanin Becot is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for up to 1 hour. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Joanin Becot is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Joanin Becot is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
Juliette Becot, the owner and wine maker of Joanin Becot says, her philosophy is to consider her vineyard like a beautiful garden which takes work during the summer. She treats her grapes carefully, just like refined roses.
Starting with the 2010 Bordeaux vintage, Joanin Becot sported a new label to accompany the famous pink capsule.
Stylistically, Joanin Becot offers ample charm, freshness, ripe flavors and soft textures. It drinks well young and is fairly priced for a Bordeaux wine of its quality.
-excerpted from The Wine Cellar Insider