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In Store

Whats in store at the Best Little Wine Shop? Find out here. 

2015 Beaux Freres "The Beaux Freres Vineyard" Pinot Noir, Ribbon Ridge - 95 points Wine Spectator

 

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. 

Offers impressive presence and polish, with a multilayered, complex core wrapped in rich, expressive blueberry and cherry flavors, accented by savory spice and espresso details. Builds depth as this dances toward refined tannins. 2700 cases made. Arriving Friday 11/10  $99.99

Offers impressive presence and polish, with a multilayered, complex core wrapped in rich, expressive blueberry and cherry flavors, accented by savory spice and espresso details. Builds depth as this dances toward refined tannins. 2700 cases made.

Arriving Friday 11/10

 $99.99

Kristian Denis
New Today: 93 pt Tuscan Red Blend ($14.99)
Heady flavors of cassis, blackberry, violet and ink mark this intense red. Powerful, yet fruity and fresh, with a peppery, minerally finish. Grill some beef for this bad boy. Syrah, Cabernet Sauvignon, Merlot and Sangiovese. Best from 2018 through 2025. 4,000 cases made. - Wine Spectator  Case Discounts - 10% Card/15% Cash or Check

Heady flavors of cassis, blackberry, violet and ink mark this intense red. Powerful, yet fruity and fresh, with a peppery, minerally finish. Grill some beef for this bad boy. Syrah, Cabernet Sauvignon, Merlot and Sangiovese. Best from 2018 through 2025. 4,000 cases made. - Wine Spectator 

Case Discounts - 10% Card/15% Cash or Check

Kristian Denis
50 Pounds of Cheese, New Cookbooks, A Stunning Young Barolo and 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!  

  Espresso Bellavitano is a unique Cheddar-Parmesan inspired farmstead cow's cheese rubbed with fresh ground Italian roast espresso beans. The sweet, slightly smoky, roasted flavours of an espresso coffee complements the creamy and sweet BellaVitano. A Sartori-family original, this gourmet cheese is a celebrated gold medal winner at the 2017 World Cheese Awards. This artisan cheese tastes delicious with sweet pastries, nuts, bagels, chocolate and dried apricots.

 

Espresso Bellavitano is a unique Cheddar-Parmesan inspired farmstead cow's cheese rubbed with fresh ground Italian roast espresso beans. The sweet, slightly smoky, roasted flavours of an espresso coffee complements the creamy and sweet BellaVitano. A Sartori-family original, this gourmet cheese is a celebrated gold medal winner at the 2017 World Cheese Awards. This artisan cheese tastes delicious with sweet pastries, nuts, bagels, chocolate and dried apricots.

From the historic Wensleydale Creamery in England, this latest creation quickly made waves at the New York Fancy Food Show last summer. Creamy, buttery cheddar is perfectly blended with tangy, caramelized onions to produce a new English favorite. Totally addictive. 

From the historic Wensleydale Creamery in England, this latest creation quickly made waves at the New York Fancy Food Show last summer. Creamy, buttery cheddar is perfectly blended with tangy, caramelized onions to produce a new English favorite. Totally addictive. 

Young Beemster gets a peppery kick from hatch chiles in this cheese. These peppers vary in heat from subtle to fiery hot. Don’t be scared; this sweet and creamy cheese takes you close to the fire without getting burned. This is a great melting cheese, so add it to beans & rice, tacos, nachos and fajitas. You can also spice up a routine turkey sandwich or create a South western burger with a few slices of avocado. Beemster's production is located in Northern Holland, famous for its rich milk and fertile grazing land.

Young Beemster gets a peppery kick from hatch chiles in this cheese. These peppers vary in heat from subtle to fiery hot. Don’t be scared; this sweet and creamy cheese takes you close to the fire without getting burned. This is a great melting cheese, so add it to beans & rice, tacos, nachos and fajitas. You can also spice up a routine turkey sandwich or create a South western burger with a few slices of avocado.

Beemster's production is located in Northern Holland, famous for its rich milk and fertile grazing land.

Aged for a full five years, this Triple Aged Gouda is both intense and complex. Like a fine wine, maturity has been generous to this gouda, lending it nuances other cheeses only dream of. A beguiling array of flavors tease the taste buds and leave you wanting more of this very special item.

Aged for a full five years, this Triple Aged Gouda is both intense and complex. Like a fine wine, maturity has been generous to this gouda, lending it nuances other cheeses only dream of. A beguiling array of flavors tease the taste buds and leave you wanting more of this very special item.

 Cordero di Montezemolo Barolo Monfalleto 2013 - $45.99 - 94 WE/94 JS/90 WS - Wild berry, aromatic herb, crushed blue flower and exotic spice aromas lead the way in this full-bodied wine. It delivers ripe but elegant Marasca cherry, cranberry, licorice and vanilla hints framed by taut, fine-grained tannins that lend structure and finesse.

 Cordero di Montezemolo Barolo Monfalleto 2013 - $45.99 - 94 WE/94 JS/90 WS - Wild berry, aromatic herb, crushed blue flower and exotic spice aromas lead the way in this full-bodied wine. It delivers ripe but elegant Marasca cherry, cranberry, licorice and vanilla hints framed by taut, fine-grained tannins that lend structure and finesse.

Artadi Vinas de Laguardia, Rioja - $21.99 -   This new Village Series from acclaimed artisanal producer, Artadi,  insures that each wine, which bares the name of its origin, is a unique representation of village where the grapes are grown. They are wines of personality and character, and Artadi's new Vinas de Laguardia is the standard for fruit-forward wines with complex flavors and delicate tannins. Made with 100% Tempranillo Critical Acclaim 91 Wine Enthusiast  A dense, dark color and ripe and raisinated black fruit aromas welcome one into this multi-vineyard Rioja. On the palate, it's loaded with berry and vanilla flavors, its textured finish showing a hint of toast. 90 Wine Spectator  This tightly knit red shows good density, with plum, blackberry, cola and toast notes shadowed by firm tannins and balsamic acidity. Not giving much now, but has the stuffing to bloom.

Artadi Vinas de Laguardia, Rioja - $21.99 -  

This new Village Series from acclaimed artisanal producer, Artadi,  insures that each wine, which bares the name of its origin, is a unique representation of village where the grapes are grown. They are wines of personality and character, and Artadi's new Vinas de Laguardia is the standard for fruit-forward wines with complex flavors and delicate tannins. Made with 100% Tempranillo

Critical Acclaim

91 Wine Enthusiast 

A dense, dark color and ripe and raisinated black fruit aromas welcome one into this multi-vineyard Rioja. On the palate, it's loaded with berry and vanilla flavors, its textured finish showing a hint of toast.

90 Wine Spectator 

This tightly knit red shows good density, with plum, blackberry, cola and toast notes shadowed by firm tannins and balsamic acidity. Not giving much now, but has the stuffing to bloom.

2011 Taylor Fladgate LBV Port -  $28.99 The 2011 Late Bottled Vintage Port (bottled in October 2015) is a field blend aged for 58 months. It comes with a bar top cork and 106 grams per liter of residual sugar. Inky black, this highly extracted Port has sensual texture and an unctuous finish laced with delicious, primary fruit flavor. It's a rather sexy LBV this year, big, dense and mouth-coating. It has a fair bit of power, too. For an LBV to drink now, this is simply beautiful. It is not necessarily expected to go anywhere--it's made for drinking now--but it can certainly hold if you choose to do so, barring cork failures.

2011 Taylor Fladgate LBV Port -  $28.99

The 2011 Late Bottled Vintage Port (bottled in October 2015) is a field blend aged for 58 months. It comes with a bar top cork and 106 grams per liter of residual sugar. Inky black, this highly extracted Port has sensual texture and an unctuous finish laced with delicious, primary fruit flavor. It's a rather sexy LBV this year, big, dense and mouth-coating. It has a fair bit of power, too. For an LBV to drink now, this is simply beautiful. It is not necessarily expected to go anywhere--it's made for drinking now--but it can certainly hold if you choose to do so, barring cork failures.

NV Yalumba Museum Reserve Dessert Wine - $24.99 92 -The Wine Advocate The Non-Vintage Museum Reserve Muscat is medium amber with a superb bouquet of honey, ginger, candied apricots, and peach. Ripe, sweet, and hedonistic, it has a very long finish. 92 - Wine Enthusiast Yalumba's Muscat includes some lots from outside Rutherglen, but it's still an excellent example of fortified Muscat, featuring hints of caramelized cherries and a sweet, complex melange of caramel, toffee and chocolate balanced by citrusy freshness. 91 -Wine Spectator Sweet, bordering on syrupy, but nicely held in check by sufficient acidity, allowing the coffee, sassafras, vanilla and clotted cream flavors to glide effortlessly through the expressive finish. Drink now. 2,000 cases imported.

NV Yalumba Museum Reserve Dessert Wine - $24.99

92 -The Wine Advocate

The Non-Vintage Museum Reserve Muscat is medium amber with a superb bouquet of honey, ginger, candied apricots, and peach. Ripe, sweet, and hedonistic, it has a very long finish.

92 - Wine Enthusiast

Yalumba's Muscat includes some lots from outside Rutherglen, but it's still an excellent example of fortified Muscat, featuring hints of caramelized cherries and a sweet, complex melange of caramel, toffee and chocolate balanced by citrusy freshness.

91 -Wine Spectator

Sweet, bordering on syrupy, but nicely held in check by sufficient acidity, allowing the coffee, sassafras, vanilla and clotted cream flavors to glide effortlessly through the expressive finish. Drink now. 2,000 cases imported.

Fonseca LBV 2011 Port - $28.99 David Guimaraens blends this wine from Fonseca Vintage lots that do not make the final cut, along with wines initially designated for LBV. He bottles the wine unfined and unfiltered, intending it to be decanted. His 2011 is remarkable: It has the succulent fruit depths of the Fonseca style, and the intensity of a Vintage-level wine. You could quibble and say the tannins are not Vintage quality, with some rhubarb-like astringency, or the wine is too big and powerful for an LBV. But you’re not likely to find many LBVs with this full-on ripeness, extraordinary lusciousness and complex flavor length. - 94 points Wine & Spirits

Fonseca LBV 2011 Port - $28.99

David Guimaraens blends this wine from Fonseca Vintage lots that do not make the final cut, along with wines initially designated for LBV. He bottles the wine unfined and unfiltered, intending it to be decanted. His 2011 is remarkable: It has the succulent fruit depths of the Fonseca style, and the intensity of a Vintage-level wine. You could quibble and say the tannins are not Vintage quality, with some rhubarb-like astringency, or the wine is too big and powerful for an LBV. But you’re not likely to find many LBVs with this full-on ripeness, extraordinary lusciousness and complex flavor length. - 94 points Wine & Spirits

 “Thoroughly delicious… Comprised of 225 black-and-white photographs by Paul Child, the husband of Julia Child, taken during the couple's time in France beginning in 1948, this intimate photo album delivers mesmerizing visual addenda to Julia Child's memoir, My Life in France. Zeroing in on postwar Paris, the book covers the couple's early years in France and yields a unique perspective on postwar Europe as well as on the backstory of the woman whose name is synonymous with French cuisine in 20th-century America. The collection includes photos of Julia's days at the Cordon Bleu with fellow chefs, as well as snapshots of her at work amid pots and pans in the tiny kitchen of the couple's Paris apartment. In other photos, Paul plays with shadows and angles while shooting the streets of Paris or the fields of the French countryside. There are also the more everyday traveler's shots featuring a leggy Julia that illuminate the love story between the photographer and his muse.” - Publishers Weekly

 “Thoroughly delicious… Comprised of 225 black-and-white photographs by Paul Child, the husband of Julia Child, taken during the couple's time in France beginning in 1948, this intimate photo album delivers mesmerizing visual addenda to Julia Child's memoir, My Life in France. Zeroing in on postwar Paris, the book covers the couple's early years in France and yields a unique perspective on postwar Europe as well as on the backstory of the woman whose name is synonymous with French cuisine in 20th-century America. The collection includes photos of Julia's days at the Cordon Bleu with fellow chefs, as well as snapshots of her at work amid pots and pans in the tiny kitchen of the couple's Paris apartment. In other photos, Paul plays with shadows and angles while shooting the streets of Paris or the fields of the French countryside. There are also the more everyday traveler's shots featuring a leggy Julia that illuminate the love story between the photographer and his muse.”

- Publishers Weekly

The Southern Foodways Alliance Guide to Cocktails is full of tantalizing recipes, beautiful photographs, and wonderful stories of the people and places that helped cocktails flourish in the American South. . . . Though this book is filled with tempting recipes, it is the history of the South, and the stories about how various cocktails came to be, that make this book so fascinating and a pleasure to read. Information on prohibition dance caves, the association between the mint julep and the Antebellum South, or why New Orleans can be considered the center of Southern cocktail making fill the pages of this luscious book. ( ForeWord Reviews (starred))


The Southern Foodways Alliance Guide to Cocktails is full of tantalizing recipes, beautiful photographs, and wonderful stories of the people and places that helped cocktails flourish in the American South. . . . Though this book is filled with tempting recipes, it is the history of the South, and the stories about how various cocktails came to be, that make this book so fascinating and a pleasure to read. Information on prohibition dance caves, the association between the mint julep and the Antebellum South, or why New Orleans can be considered the center of Southern cocktail making fill the pages of this luscious book. ( ForeWord Reviews (starred))

 "[Acheson] makes a case for the tried-and-true Crock-Pot in The Chef and the Slow Cooker. Find rich bone broths and plenty of Southern-accented braises--plus Acheson's fun sketches."-- Food & Wine "Acheson presents some fresh twists on traditional slow cooker dishes (think braised pork shoulder with fennel and raisins), but where it really stands out from the pack is in showing home cooks how to use the appliances in unexpected ways, from making duck confit and ramen broth to poaching eggs and making preserves. " --Eater "[Acheson's] new slow cooker cookbook features plenty of just-fancy-enough recipes like Pot Roast with Charred Onion and Chickpea Salad, along with plenty of cheffy insight into the potential of the humble slow cooker." --Epicurious "Cheffed-up recipes for any time of day." --Tasting Table "If you’re still using your slow cooker only for retro favorites like chili and beef stew, Chef Acheson is here to rock your world. The master of Atlanta fine dining uses his culinary pedigree to totally rethink the old kitchen workhorse, without sacrificing any of the convenience."--PureWow "Acheson pushes Crock-Pot cookery to new heights, capitalizing on a reliable 'shortcut that doesn't sacrifice quality or taste' for convenience."-- Publishers Weekly Food52's Fall Cookbook Must-Haves The Kitchn's The New Cookbooks We're Most Excited About This Fall

 "[Acheson] makes a case for the tried-and-true Crock-Pot in The Chef and the Slow Cooker. Find rich bone broths and plenty of Southern-accented braises--plus Acheson's fun sketches."-- Food & Wine

"Acheson presents some fresh twists on traditional slow cooker dishes (think braised pork shoulder with fennel and raisins), but where it really stands out from the pack is in showing home cooks how to use the appliances in unexpected ways, from making duck confit and ramen broth to poaching eggs and making preserves. " --Eater

"[Acheson's] new slow cooker cookbook features plenty of just-fancy-enough recipes like Pot Roast with Charred Onion and Chickpea Salad, along with plenty of cheffy insight into the potential of the humble slow cooker." --Epicurious

"Cheffed-up recipes for any time of day." --Tasting Table

"If you’re still using your slow cooker only for retro favorites like chili and beef stew, Chef Acheson is here to rock your world. The master of Atlanta fine dining uses his culinary pedigree to totally rethink the old kitchen workhorse, without sacrificing any of the convenience."--PureWow "Acheson pushes Crock-Pot cookery to new heights, capitalizing on a reliable 'shortcut that doesn't sacrifice quality or taste' for convenience."-- Publishers Weekly

Food52's Fall Cookbook Must-Haves

The Kitchn's The New Cookbooks We're Most Excited About This Fall

Now, from the editors of Garden & Gun comes this illustrated encyclopedia covering age-old traditions and current culture. S Is for Southern contains nearly five hundred entries spanning every letter of the alphabet, with essays from notable Southern writers including:     •          Roy Blount, Jr., on humidity •          Frances Mayes on the magnolia •          Jessica B. Harris on field peas •          Rick Bragg on Harper Lee •          Jon Meacham on the Civil War •          Allison Glock on Dolly Parton •          Randall Kenan on Edna Lewis •          The Lee Brothers on boiled peanuts •          Jonathan Miles on Larry Brown •          Julia Reed on the Delta

Now, from the editors of Garden & Gun comes this illustrated encyclopedia covering age-old traditions and current culture. S Is for Southern contains nearly five hundred entries spanning every letter of the alphabet, with essays from notable Southern writers including:

 

 

•          Roy Blount, Jr., on humidity

•          Frances Mayes on the magnolia

•          Jessica B. Harris on field peas

•          Rick Bragg on Harper Lee

•          Jon Meacham on the Civil War

•          Allison Glock on Dolly Parton

•          Randall Kenan on Edna Lewis

•          The Lee Brothers on boiled peanuts

•          Jonathan Miles on Larry Brown

•          Julia Reed on the Delta

Kristian Denis
2014 Faust (Quintessa) Cabernet Sauvignon, Napa Valley & Instant Pot Beef Short Ribs

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. 

    Ingredients 4-5 lbs short ribs 1 large onion 2 shallots 2 large carrots 5 cloves garlic 1 sprigof rosemary 4-5 sprigs of parsley 3 cups good red wine 1 cup chicken or beef stock 3 tbsp balsamic vinegar salt and pepper to taste Instructions Preheat the Instapot to the "Saute" option. Season your short ribs really, really well with salt and pepper. I always use Kosher salt. Place them in one layer in your pot and let them sear. Don't touch for abut 7-8 minutes. In the mean time, dice up your onions, shallots and carrots. After 7-8 minutes are up, your flip the meat to the other side and let it go for another 5 minutes. Once all the meat is nicely browned, remove it on a plate and turn the heat down to medium. Do this in two different parts if necessary ensuring never to over crown the pot. Check your pot, if you have a lot of more oil than about 1 tbsp (accumulated from the meat) then pour it out. Add your onions, shallots, garlic cloves and carrots to the pot and sweat for about 5-7 minutes until aromatic and soft. Toss them in all those glorious pan drippings. Season with salt and pepper. Add in the red wine. Scrub the bottom as you do this. Pick up all those nice bits that have caramelized from the bottom. Nestle the short ribs back in and add in about 1 cup of chicken or beef stock. You want the meat about 3/4 of the way. Add in one sprig of rosemary and the parsley sprigs. Seal the Instapot insuring that the venting switch is set on to the "Sealing" position.  Press the "Stew" option and set the manual time to 35 minutes on high pressure. Once the timer beeps, allow the Instapot to go into the "Keep Warm" function for 15 minutes.  Carefully, switch the venting tab to the "Venting" position and only once all the steam has been released go ahead and carefully remove the lid of the pot. Remove the meat, skim the sauce off with a spoon concentrating on only removing the fat.  Add in the 3 tablespoons of balsamic vinegar, and turn back onto the "Saute" option.  Allow to boil until it has reached a glossy and glaze consistency. Pile the polenta in a big bowl, top with short ribs and sauce and get to it, y'all. 

 

 

Ingredients

  • 4-5 lbs short ribs
  • 1 large onion
  • 2 shallots
  • 2 large carrots
  • 5 cloves garlic
  • 1 sprigof rosemary
  • 4-5 sprigs of parsley
  • 3 cups good red wine
  • 1 cup chicken or beef stock
  • 3 tbsp balsamic vinegar
  • salt and pepper to taste

Instructions

  1. Preheat the Instapot to the "Saute" option.

  2. Season your short ribs really, really well with salt and pepper. I always use Kosher salt.

  3. Place them in one layer in your pot and let them sear. Don't touch for abut 7-8 minutes.

  4. In the mean time, dice up your onions, shallots and carrots.

  5. After 7-8 minutes are up, your flip the meat to the other side and let it go for another 5 minutes.

  6. Once all the meat is nicely browned, remove it on a plate and turn the heat down to medium. Do this in two different parts if necessary ensuring never to over crown the pot.

  7. Check your pot, if you have a lot of more oil than about 1 tbsp (accumulated from the meat) then pour it out.

  8. Add your onions, shallots, garlic cloves and carrots to the pot and sweat for about 5-7 minutes until aromatic and soft. Toss them in all those glorious pan drippings. Season with salt and pepper.

  9. Add in the red wine. Scrub the bottom as you do this. Pick up all those nice bits that have caramelized from the bottom.

  10. Nestle the short ribs back in and add in about 1 cup of chicken or beef stock. You want the meat about 3/4 of the way.

  11. Add in one sprig of rosemary and the parsley sprigs.

  12. Seal the Instapot insuring that the venting switch is set on to the "Sealing" position.  Press the "Stew" option and set the manual time to 35 minutes on high pressure.

  13. Once the timer beeps, allow the Instapot to go into the "Keep Warm" function for 15 minutes.  Carefully, switch the venting tab to the "Venting" position and only once all the steam has been released go ahead and carefully remove the lid of the pot.

  14. Remove the meat, skim the sauce off with a spoon concentrating on only removing the fat.  Add in the 3 tablespoons of balsamic vinegar, and turn back onto the "Saute" option.  Allow to boil until it has reached a glossy and glaze consistency.

    Pile the polenta in a big bowl, top with short ribs and sauce and get to it, y'all. 

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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.

 

Critical Acclaim

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.

 

Kristian Denis
Tuesday Arrivals: Classic 96 point Brunello di Montalcino and Two of the Finest Sparkling Wines Under $25....
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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.

Raventos i Blanc's 2015 'De Nit’ is a blend of 42% Macabeo, 37% Xarel.lo and 14% Parrellada with the addition of 7% Monastrell for complexity and its pale pink color. A pale, subdued and elegant pink color with clean, pure and almost crystalline aromas of light citrus, red flowers, white fruit, and a touch of cassis. The clean nose evolves with a smooth, voluminous and fruity texture, pleasant freshness and fine bubbles. Driven by a very good balance, with low dosage (Extra Brut). $21.99 All grapes come from estate-owned, biodynamically-farmed vineyards in the Anoia River valley. The primary fermentation is in stainless steel with the secondary fermentation in bottle. It is aged for at least 18 months on the lees before release. ‘De Nit’ means ‘Of the Night’ in Catalan. 

Raventos i Blanc's 2015 'De Nit’ is a blend of 42% Macabeo, 37% Xarel.lo and 14% Parrellada with the addition of 7% Monastrell for complexity and its pale pink color. A pale, subdued and elegant pink color with clean, pure and almost crystalline aromas of light citrus, red flowers, white fruit, and a touch of cassis. The clean nose evolves with a smooth, voluminous and fruity texture, pleasant freshness and fine bubbles. Driven by a very good balance, with low dosage (Extra Brut). $21.99

All grapes come from estate-owned, biodynamically-farmed vineyards in the Anoia River valley. The primary fermentation is in stainless steel with the secondary fermentation in bottle. It is aged for at least 18 months on the lees before release. ‘De Nit’ means ‘Of the Night’ in Catalan. 

The 2015 Raventos i Blanc Blanc de Blancs is a structured, fresh and complex wine with white floral notes on the nose. The wine is impeccably balanced with a marked minerality, soft and fresh fruit flavors, and some nutty notes. The small, nicely integrated bubbles and saline qualities are in perfect harmony with the slightly creamy texture.  Extra Brut.  $18.99 From the plots La Barbera, La Plana and El Viader which have deep calcareous soils with a sand-rich loamy texture giving freshness and elegance and El Llac, a 40-year-old plot with marine fossils providing structure and complexity. Biodynamic viticulture.  

The 2015 Raventos i Blanc Blanc de Blancs is a structured, fresh and complex wine with white floral notes on the nose. The wine is impeccably balanced with a marked minerality, soft and fresh fruit flavors, and some nutty notes. The small, nicely integrated bubbles and saline qualities are in perfect harmony with the slightly creamy texture.  Extra Brut.  $18.99

From the plots La Barbera, La Plana and El Viader which have deep calcareous soils with a sand-rich loamy texture giving freshness and elegance and El Llac, a 40-year-old plot with marine fossils providing structure and complexity. Biodynamic viticulture.

 

2012 Altesino Brunello di Montalcino, Tuscany - 96 points Wine Spectator  $57.99 Cherry, leather and iron notes mark this suave, elegant red. A bit reticent now, but the fruit is fresh and long on the finish. The dense tannins leave a mouthcoating impression, but this opens up beautifully over a few hours. Best from 2021 through 2035.  Altesino embodies tradition and history, and at the same time perceptive innovation. Where international renown for Brunello di Montalcino has nudged many winemakers towards conservatism, Altesino has always blazed new wine trails. Founded in 1972 by Milanese entrepreneur Giulio Consonno, in 1975 the winery was the first in Brunello to introduce the concept of single-vineyard crus with its famous Montosoli bottling. The winery was also the first to experiment with French barrique in 1979, yielding wines with more fruit and complexity – a critical turning point in Brunello’s history. 

2012 Altesino Brunello di Montalcino, Tuscany - 96 points Wine Spectator  $57.99

Cherry, leather and iron notes mark this suave, elegant red. A bit reticent now, but the fruit is fresh and long on the finish. The dense tannins leave a mouthcoating impression, but this opens up beautifully over a few hours. Best from 2021 through 2035. 

Altesino embodies tradition and history, and at the same time perceptive innovation. Where international renown for Brunello di Montalcino has nudged many winemakers towards conservatism, Altesino has always blazed new wine trails. Founded in 1972 by Milanese entrepreneur Giulio Consonno, in 1975 the winery was the first in Brunello to introduce the concept of single-vineyard crus with its famous Montosoli bottling. The winery was also the first to experiment with French barrique in 1979, yielding wines with more fruit and complexity – a critical turning point in Brunello’s history. 

Kristian Denis
2014 Mount Peak Gravity - 95 points (Robert Parker) Sonoma Red Blend $44.99
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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 

Kristian Denis
New Arrivals: Cru Beaujolais, Pinots & Red Blends
2014 Lucien Lardy Les Thorins Moulin a Vent $17.99 - This offers plenty of tannins and a dry, firm structure along with the weight of ripe plums, blackberries and a rich character. The wine is certainly going to age, with its solid texture and bold fruit aftertaste. Drink from 2017. 91 pts Wine Enthusiast 2015 Lucien Lardy Les Roches Fleurie $17.99 - Vinified without sulphur, this wine is all about fruit. It has red-berry flavors, ripe tannins and just the right amount of acidity to keep everything bright and fruity. The structure at this stage needs to soften and this fine, ripe wine will be better starting from 2018. 93 pts Wine Enthusiast

2014 Lucien Lardy Les Thorins Moulin a Vent $17.99 - This offers plenty of tannins and a dry, firm structure along with the weight of ripe plums, blackberries and a rich character. The wine is certainly going to age, with its solid texture and bold fruit aftertaste. Drink from 2017. 91 pts Wine Enthusiast

2015 Lucien Lardy Les Roches Fleurie $17.99 - Vinified without sulphur, this wine is all about fruit. It has red-berry flavors, ripe tannins and just the right amount of acidity to keep everything bright and fruity. The structure at this stage needs to soften and this fine, ripe wine will be better starting from 2018. 93 pts Wine Enthusiast

2015 Laurent Gauthier Grand Cras Morgon $14.99 - Volcanic ash over granite gives this vineyard its structured character, which carries over into this wine. Wood aged in large barrels, it has a rich firm character that will allow the wine to develop. Powered by acidity and tannins, the ripe black fruits are juicy and concentrated. Drink this wine from 2018. 92 points Vinous/91 points Wine Enthusiast 

2015 Laurent Gauthier Grand Cras Morgon $14.99 - Volcanic ash over granite gives this vineyard its structured character, which carries over into this wine. Wood aged in large barrels, it has a rich firm character that will allow the wine to develop. Powered by acidity and tannins, the ripe black fruits are juicy and concentrated. Drink this wine from 2018. 92 points Vinous/91 points Wine Enthusiast 

2015 Robert Perroud Les Enfers des Balloquets Brouilly $17.99 - Vinous: 92 points "Brilliant ruby. Fresh and energetic on the nose, displaying fresh raspberry, cherry and spicecake aromas and a hint of smoky minerals. Palate-staining red fruit and floral pastille flavors are lifted and sharpened by a suggestion of white pepper. Smoothly plays depth off vivacity and finishes impressively long and pure, leaving a sweet red berry note behind."

2015 Robert Perroud Les Enfers des Balloquets Brouilly $17.99 - Vinous: 92 points

"Brilliant ruby. Fresh and energetic on the nose, displaying fresh raspberry, cherry and spicecake aromas and a hint of smoky minerals. Palate-staining red fruit and floral pastille flavors are lifted and sharpened by a suggestion of white pepper. Smoothly plays depth off vivacity and finishes impressively long and pure, leaving a sweet red berry note behind."

2015 Lucien Lardy Beaujolais-Villages Blanc $13.99 - 100% Chardonnay from vineyards around Fleurie and Morgon. Native yeast ferment - all stainless steel. Lovely pale straw colour, surging aromas of pears, apples and a hint of citrus. Finesse and delicacy on the palate, the defining flavors of a Chardonnay entirely untouched by oak.  

2015 Lucien Lardy Beaujolais-Villages Blanc $13.99 - 100% Chardonnay from vineyards around Fleurie and Morgon. Native yeast ferment - all stainless steel. Lovely pale straw colour, surging aromas of pears, apples and a hint of citrus. Finesse and delicacy on the palate, the defining flavors of a Chardonnay entirely untouched by oak.

 

2016 Domaine Gerbeaux Mâcon-Villages $17.99 - Only about 200 cases (all biodynamically grown) made from young vines. Clean, fresh and nervy Chardonnay. Domaine des Gerbeaux is a small estate created in 1896 by Jean-Michel Drouin’s grandfather Jacques Charvet, thus the high end cuvee in his honor. Domaine des Gerbeaux was cre- ated by his son Xavier, the 5th generation of winemakers with- in the family. An estate of 17 acres located in the village of Solutre, dependent of the commune of Fuisse and the small village of Pouilly. The average age of the vines is between 35 and 45 years old with parcels as old as 90 years.  

2016 Domaine Gerbeaux Mâcon-Villages $17.99 - Only about 200 cases (all biodynamically grown) made from young vines. Clean, fresh and nervy Chardonnay. Domaine des Gerbeaux is a small estate created in 1896 by Jean-Michel Drouin’s grandfather Jacques Charvet, thus the high end cuvee in his honor. Domaine des Gerbeaux was cre- ated by his son Xavier, the 5th generation of winemakers with- in the family. An estate of 17 acres located in the village of Solutre, dependent of the commune of Fuisse and the small village of Pouilly. The average age of the vines is between 35 and 45 years old with parcels as old as 90 years.

 

2016 Walter Scott "La Combe Verte" Pinot Noir, Willamette Valley $26.99 - For the 2016 vintage, La Combe Verte is composed primarily from Eola-Amity Hills sources, with barrels of Vojtilla and Freedom Hill Vineyards added in order to thoughtfully paint our unique picture of the Willamette Valley. This Pinot Noir is 15% whole cluster, fermented with ambient yeast, and aged in barrel for 10 months with 30% new oak barrels. The resulting wine is a serious and beautiful example of the 2016 vintage, layered with power and structure giving this wine immediate appeal, alongside the ability to be tucked into your cellar for several years. Layers of red cherries, plums & spicy earth fill the nose. The fruit, tannins and acid all come together to make the wine our version of the complete package.

2016 Walter Scott "La Combe Verte" Pinot Noir, Willamette Valley $26.99 - For the 2016 vintage, La Combe Verte is composed primarily from Eola-Amity Hills sources, with barrels of Vojtilla and Freedom Hill Vineyards added in order to thoughtfully paint our unique picture of the Willamette Valley. This Pinot Noir is 15% whole cluster, fermented with ambient yeast, and aged in barrel for 10 months with 30% new oak barrels.

The resulting wine is a serious and beautiful example of the 2016 vintage, layered with power and structure giving this wine immediate appeal, alongside the ability to be tucked into your cellar for several years. Layers of red cherries, plums & spicy earth fill the nose. The fruit, tannins and acid all come together to make the wine our version of the complete package.

2016 Hahn SLH Pinot Noir, Santa Lucia Highlands $22.99 - A perennial favorite and always a stellar value.   Tasting NotesAromas of bright red cherry, strawberry with hints of earth, spices, and toasty oak. An explosion of red fruit including strawberry, cherry and raspberry welcome the palate finish with refined tannins and a soft mouthfeel. Vineyard Notes55% Smith Vineyard, 30% Doctors Vineyard, 10% Hook Vineyard, 5% Lone Oak Vineyard Winemaker NotesAfter the fruit has been carefully picked and sorted, it is fermented in open-top stainless steel tanks. We then age this Pinot Noir for up to 11 months in a selection of small, 60-gallon French oak barrels. When the wine is ready to be blended, our winemaker selects only those barrels that exemplify the aromas and flavors of the Santa Lucia Highlands.

2016 Hahn SLH Pinot Noir, Santa Lucia Highlands $22.99 - A perennial favorite and always a stellar value.  

Tasting NotesAromas of bright red cherry, strawberry with hints of earth, spices, and toasty oak. An explosion of red fruit including strawberry, cherry and raspberry welcome the palate finish with refined tannins and a soft mouthfeel.

Vineyard Notes55% Smith Vineyard, 30% Doctors Vineyard, 10% Hook Vineyard, 5% Lone Oak Vineyard

Winemaker NotesAfter the fruit has been carefully picked and sorted, it is fermented in open-top stainless steel tanks. We then age this Pinot Noir for up to 11 months in a selection of small, 60-gallon French oak barrels. When the wine is ready to be blended, our winemaker selects only those barrels that exemplify the aromas and flavors of the Santa Lucia Highlands.

Marietta Old Vine Red Lot 66, California - $15.99 The NV Old Vine Red Lot 66 is a multi-vintage red blend from a combination of four vintages: 2013, 2014, 2015, and 2016. A blend of predominately Zinfandel with some Syrah, Petite Sirah and Carignane plus a small amount of Italian varieties. 60% was barrel aged and 40% was aged in tank. Deep garnet-purple colored, it has quite a meaty / gamey nose over a core of warm blackberries, roses, tar and bacon fat plus suggestions of black pepper and anise. Medium-bodied with a good concentration of fruit supported by rounded tannins and lively backbone, it finishes long and earthy. Great value! 90 pts Robert Parker 2015 Neyers Sage Canyon Red, California $23.99 - from Bruce Neyers:  The tale behind this wine dates back to my first California trip with Daniel Brunier, owner and winemaker of Domaine Vieux Télégraphe, the Châteauneuf du Pape that many refer to as the most legendary wine of the southern Rhône. Daniel and I travel together frequently and he loves America and things American, including the wines of California. During a trip 15 years ago we spent a day traveling through the Central Valley. Daniel was amazed at the endless sea of vineyards, and was especially taken by what was obviously a significant amount of old vines. ‘You should find some old vineyards planted to historical southern Rhône varieties,’ he said, ‘And I’ll help you make a traditional Rhône-style wine from them.’ The search took several years, but it paid off when in 2007 Tadeo found a block of 130 year-old Carignan vines in Oakley. We had already discovered some Grenache from Borden Ranch, along with Mourvèdre from Sonoma County and Syrah from Santa Lucia Highlands. All four wines were made as separate varietals at our Sage Canyon winery, but when blended together we knew we had something special. The whole was far greater than the sum of its parts. One drawback, however, was that we had no opportunity to label the finished wine as a variety, or even as a regional blend, coming as it did from four separate regions in northern California. Instead we opted to name it after the location of our winery which is in the Sage Canyon area of the Napa Valley. The wine is a blend of four wines, each produced using the traditional Rhône process of ‘Pigeage’ where all of the grapes are crushed by foot, not by machine. Each wine ferments separately, and when complete we drain and press the tank, rack the new wine to used 60-gallon French oak barrels, then let the wine age on the lees for a year before blending. We then bottle, unfined and unfiltered. The finished wine is complex and old-worldly. There’s earth and mineral along with some wildly exotic fruit, and an attractive soft finish. We’ve regularly heard it referred to as the best example of an old-world blend made today in California. We think it’s at least that. A blend of 45% Carignan (vines are 140 years-old), 25% Grenache, 15% Mourvèdre and 15% Syrah.


Marietta Old Vine Red Lot 66, California - $15.99

The NV Old Vine Red Lot 66 is a multi-vintage red blend from a combination of four vintages: 2013, 2014, 2015, and 2016. A blend of predominately Zinfandel with some Syrah, Petite Sirah and Carignane plus a small amount of Italian varieties. 60% was barrel aged and 40% was aged in tank. Deep garnet-purple colored, it has quite a meaty / gamey nose over a core of warm blackberries, roses, tar and bacon fat plus suggestions of black pepper and anise. Medium-bodied with a good concentration of fruit supported by rounded tannins and lively backbone, it finishes long and earthy. Great value! 90 pts Robert Parker

2015 Neyers Sage Canyon Red, California $23.99 - from Bruce Neyers: 

The tale behind this wine dates back to my first California trip with Daniel Brunier, owner and winemaker of Domaine Vieux Télégraphe, the Châteauneuf du Pape that many refer to as the most legendary wine of the southern Rhône. Daniel and I travel together frequently and he loves America and things American, including the wines of California. During a trip 15 years ago we spent a day traveling through the Central Valley. Daniel was amazed at the endless sea of vineyards, and was especially taken by what was obviously a significant amount of old vines. ‘You should find some old vineyards planted to historical southern Rhône varieties,’ he said, ‘And I’ll help you make a traditional Rhône-style wine from them.’ The search took several years, but it paid off when in 2007 Tadeo found a block of 130 year-old Carignan vines in Oakley. We had already discovered some Grenache from Borden Ranch, along with Mourvèdre from Sonoma County and Syrah from Santa Lucia Highlands.

All four wines were made as separate varietals at our Sage Canyon winery, but when blended together we knew we had something special. The whole was far greater than the sum of its parts. One drawback, however, was that we had no opportunity to label the finished wine as a variety, or even as a regional blend, coming as it did from four separate regions in northern California. Instead we opted to name it after the location of our winery which is in the Sage Canyon area of the Napa Valley.

The wine is a blend of four wines, each produced using the traditional Rhône process of ‘Pigeage’ where all of the grapes are crushed by foot, not by machine. Each wine ferments separately, and when complete we drain and press the tank, rack the new wine to used 60-gallon French oak barrels, then let the wine age on the lees for a year before blending. We then bottle, unfined and unfiltered.

The finished wine is complex and old-worldly. There’s earth and mineral along with some wildly exotic fruit, and an attractive soft finish. We’ve regularly heard it referred to as the best example of an old-world blend made today in California. We think it’s at least that. A blend of 45% Carignan (vines are 140 years-old), 25% Grenache, 15% Mourvèdre and 15% Syrah.

2016 Block Nine "Caiden's Vineyards" Pinot Noir, California - $12.99 The Caiden’s Vineyard Pinot Noir from Block Nine is reliably one of the best value California Pinots available, year in, year out. The quality comes as no surprise when you understand that this wine comes from a producer that makes only Pinot Noir. The varietal receives undivided attention, and the result is exceptional small-production Pinot. The 2016, the result of a long growing season with consistent temperature, is beautifully long, rich in ripe cherry and berry flavours. Aged entirely in French oak, the nose shows generous bright fruit, with strawberry, violets, plum, tea, and a hint of clove. Lifted and silky on the palate with good body, notes of wild cherry and sandalwood round out the finish. This is proving to be a terrific vintage. “Aromas that are long and rich in ripe cherry flavours. Flavourful and silky in the mouth with good body.” 93 points, WineX magazine, Aug 2017 “Even more shocking is how good Block Nine’s Pinot Noirs are for their price” Robert Parker’s Wine Advocate, Issue 192

2016 Block Nine "Caiden's Vineyards" Pinot Noir, California - $12.99 The Caiden’s Vineyard Pinot Noir from Block Nine is reliably one of the best value California Pinots available, year in, year out. The quality comes as no surprise when you understand that this wine comes from a producer that makes only Pinot Noir. The varietal receives undivided attention, and the result is exceptional small-production Pinot.

The 2016, the result of a long growing season with consistent temperature, is beautifully long, rich in ripe cherry and berry flavours. Aged entirely in French oak, the nose shows generous bright fruit, with strawberry, violets, plum, tea, and a hint of clove. Lifted and silky on the palate with good body, notes of wild cherry and sandalwood round out the finish. This is proving to be a terrific vintage.

“Aromas that are long and rich in ripe cherry flavours. Flavourful and silky in the mouth with good body.”

93 points, WineX magazine, Aug 2017

“Even more shocking is how good Block Nine’s Pinot Noirs are for their price”

Robert Parker’s Wine Advocate, Issue 192

Kristian Denis
Best Selling French Bistro Wines On Sale (2 for $13)

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!!

2016 Cuvée Jean-Paul Blanc: The rolling hills between the scattered medieval towns and villages of Gascony are predominately white wine country. Designated Pays de Gascogne in 1982, it was to here that Boutinot was drawn to source his white wines from the locally grown Colombard and Ugni Blanc grape varieties. Vines are trained using the Guyot system and vigorous grape selection is used to capture the fresh aromatics and flavour of this Blanc de Blancs from the southwest province of Gascony.  Tasting Note The deliciously fresh and aromatic nose has intense citrus and pear notes. A soft palate with a delicate floral character. **********************************************************  2016 Cuvée Jean-Paul Rouge: The southern Rhone valley is swathed in warm sunny vineyards and peppered with hilltop stone-hewn villages on its rocky outcrops. Outside of the delimited areas of the famous village appellations, the wine the local vignerons make and enjoy with their friends in the village cafes and bistros is Pays de Vaucluse. Cuvée Jean Paul Rouge is made predominantly from a blend of Grenache and Syrah from the Vin de Pays de Vaucluse. Traditional Rhone-based viticulture is used with part manual/part machine harvest. Tasting Note A classic Rhone red; friendly and warming leafy, autumnal aromas and an ample, baked fruit palate. A delicious, uncomplicated, soft, fruity and very drinkable red... yet serious enough to accompany food.

2016 Cuvée Jean-Paul Blanc: The rolling hills between the scattered medieval towns and villages of Gascony are predominately white wine country. Designated Pays de Gascogne in 1982, it was to here that Boutinot was drawn to source his white wines from the locally grown Colombard and Ugni Blanc grape varieties. Vines are trained using the Guyot system and vigorous grape selection is used to capture the fresh aromatics and flavour of this Blanc de Blancs from the southwest province of Gascony. 

Tasting Note

The deliciously fresh and aromatic nose has intense citrus and pear notes. A soft palate with a delicate floral character.

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2016 Cuvée Jean-Paul Rouge: The southern Rhone valley is swathed in warm sunny vineyards and peppered with hilltop stone-hewn villages on its rocky outcrops. Outside of the delimited areas of the famous village appellations, the wine the local vignerons make and enjoy with their friends in the village cafes and bistros is Pays de Vaucluse. Cuvée Jean Paul Rouge is made predominantly from a blend of Grenache and Syrah from the Vin de Pays de Vaucluse. Traditional Rhone-based viticulture is used with part manual/part machine harvest.

Tasting Note

A classic Rhone red; friendly and warming leafy, autumnal aromas and an ample, baked fruit palate. A delicious, uncomplicated, soft, fruity and very drinkable red... yet serious enough to accompany food.

Kristian Denis
2013 Beaulieu Vineyard Tapestry Reserve - 50% Off

Arriving in the store Wednesday October 11 - a very special "End of Vintage" deal on one of Napa Valley's classic Bordeaux Blends.  

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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

VINEYARD NOTE

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.

VINTAGE NOTE

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.

WINEMAKER'S NOTE

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.

Kristian Denis
2011 Sleeper Bordeaux - you probably need this. $18.99
  Robert Parker - The Wine Advocate. 89-91 points. A major sleeper of the vintage, and one of the finest wines of the appellation, this blend of 70% Merlot and 30% Cabernet Franc from proprietress Juliette Becot offers an intense purple color along with full body, supple tannins and an impressive texture. It is a significant over-achiever. This 2011 should drink well for a decade.  Kudos to consultant Jean-Philippe Fort (Michel Rolland’s first lieutenant, so to speak) and Juliette Becot for their continued commitment to high quality. Drink now through 2022. $18.99

 


Robert Parker - The Wine Advocate. 89-91 points. A major sleeper of the vintage, and one of the finest wines of the appellation, this blend of 70% Merlot and 30% Cabernet Franc from proprietress Juliette Becot offers an intense purple color along with full body, supple tannins and an impressive texture. It is a significant over-achiever. This 2011 should drink well for a decade. 

Kudos to consultant Jean-Philippe Fort (Michel Rolland’s first lieutenant, so to speak) and Juliette Becot for their continued commitment to high quality. Drink now through 2022. $18.99

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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

Kristian Denis
96 point Sonoma Coast Syrah & two delicious Thursday night Frenchies
  "The 2013 Syrah Estate Les Titans has a bit more of everything than La Bruma, or, maybe a lot more of everything. The cool, marginal personality of the Peay estate comes through loud and clear in a striking, vibrant Syrah endowed with dazzling complexity and nuance. A host of dark ferrous notes, game, black pepper and violets take shape in the glass. Deep, yet also wonderfully translucent, the Titans is a total knock-out. " - Antonio Galloni Vinous 96 points $54.99

 

"The 2013 Syrah Estate Les Titans has a bit more of everything than La Bruma, or, maybe a lot more of everything. The cool, marginal personality of the Peay estate comes through loud and clear in a striking, vibrant Syrah endowed with dazzling complexity and nuance. A host of dark ferrous notes, game, black pepper and violets take shape in the glass. Deep, yet also wonderfully translucent, the Titans is a total knock-out. " - Antonio Galloni Vinous 96 points $54.99

We love Saint Cosme and you will always find their wine in the store...this guy is their bistro style everyday wine and it drinks well above it's price tag! The Little James Basket Press Red is the embodiment of the phrase "creative freedom." Comprised primarily of Grenache, this red is fermented in concrete vats and added to a solera system for complexity. Containing a blend of vintages dating back to 1999, this wine is the emblematic of over 15 years of expertise. $12.99 Tasting Notes Ruby red in color with rich aromas of brandied cherry, gingerbread and strawberry compote. The Saint Cosme Little James Basket Press Red has a medium-body, easy-drinking palate with a juicy, yet peppery finish.

We love Saint Cosme and you will always find their wine in the store...this guy is their bistro style everyday wine and it drinks well above it's price tag! The Little James Basket Press Red is the embodiment of the phrase "creative freedom." Comprised primarily of Grenache, this red is fermented in concrete vats and added to a solera system for complexity. Containing a blend of vintages dating back to 1999, this wine is the emblematic of over 15 years of expertise. $12.99

Tasting Notes

Ruby red in color with rich aromas of brandied cherry, gingerbread and strawberry compote. The Saint Cosme Little James Basket Press Red has a medium-body, easy-drinking palate with a juicy, yet peppery finish.

Estate bottled white burgundy under $15. Sign me up. No oak, just a lovely pure expression of Chardonnay and the vineyard.  Founded in 1971, the original estate of brothers Paul and Philibert Talmard comprised about 100 acres overlapping two communes, Uchizy and Chardonnay, two of the higher-quality named villages within the Mâconnais. Although they sold their wine initially to the co-op, the brothers started to domaine bottle and export in 1978.  Shortly after the turn of the millennium, the brothers divided their domain in order to prepare for the future for their sons.  Philibert and his son Gerald built a new cellar next to the original one, completely modern and efficient, all stainless, designed for producing one wine.  Their 50 acres of vineyards lie predominantly within the commune of Chardonnay – thought to be the geographical origin of the variety – and thus are entitled to use the AOC “Mâcon-Chardonnay.” $14.99

Estate bottled white burgundy under $15. Sign me up. No oak, just a lovely pure expression of Chardonnay and the vineyard. 

Founded in 1971, the original estate of brothers Paul and Philibert Talmard comprised about 100 acres overlapping two communes, Uchizy and Chardonnay, two of the higher-quality named villages within the Mâconnais. Although they sold their wine initially to the co-op, the brothers started to domaine bottle and export in 1978.  Shortly after the turn of the millennium, the brothers divided their domain in order to prepare for the future for their sons.  Philibert and his son Gerald built a new cellar next to the original one, completely modern and efficient, all stainless, designed for producing one wine.  Their 50 acres of vineyards lie predominantly within the commune of Chardonnay – thought to be the geographical origin of the variety – and thus are entitled to use the AOC “Mâcon-Chardonnay.” $14.99

Kristian Denis
Son of Caymus: 2015 Quilt Cabernet Sauvignon, Napa Valley
  39.99 (Buy 6 and save 20%)  Deep, dark brick red to blood plum in color. On the nose, this Cabernet offers a seamless blend of creme de cassis, hazelnut, cocoa, blackberry preserves, charry meat, and blackberry pie along with suggestions of dark licorice, stewed rhubarb, strawberry, spice and vanillin. It is rich and satisfying with chocolate brownie, yogurt, molasses, brown sugar and rhubarb notes presented in perfect balance on the palate. Try pairing with cowboy-cut, grilled rib eye steak with bearnaise sauce, and lamb chops with balsamic reduction. Also delicious with a charcuterie platter with smoked duck breast, dry-cured pork sausage, figs, pecans and sliced apple.

 

39.99 (Buy 6 and save 20%) 

Deep, dark brick red to blood plum in color. On the nose, this Cabernet offers a seamless blend of creme de cassis, hazelnut, cocoa, blackberry preserves, charry meat, and blackberry pie along with suggestions of dark licorice, stewed rhubarb, strawberry, spice and vanillin. It is rich and satisfying with chocolate brownie, yogurt, molasses, brown sugar and rhubarb notes presented in perfect balance on the palate.

Try pairing with cowboy-cut, grilled rib eye steak with bearnaise sauce, and lamb chops with balsamic reduction. Also delicious with a charcuterie platter with smoked duck breast, dry-cured pork sausage, figs, pecans and sliced apple.

Joseph Wagner is a fifth generation Napa Valley winemaker with a dedicated passion for the business. Joe’s roots in the winemaking began at an early age. His family founded Caymus Vineyards in Napa Valley. In 2001 at age nineteen, he rolled up his sleeves and has yet to look back. His passion and natural talent for winemaking quickly became apparent after he started his own award-winning single vineyard Pinot Noir label, Belle Glos. In January 2014, Joe formed Copper Cane Wine & Provisions, with the goal of focusing on innovations that have always captured his interest, and to find new ways to offer the highest quality products that satisfy consumers’ appetites for genuine craftsmanship.

Joseph Wagner is a fifth generation Napa Valley winemaker with a dedicated passion for the business. Joe’s roots in the winemaking began at an early age. His family founded Caymus Vineyards in Napa Valley.

In 2001 at age nineteen, he rolled up his sleeves and has yet to look back. His passion and natural talent for winemaking quickly became apparent after he started his own award-winning single vineyard Pinot Noir label, Belle Glos.

In January 2014, Joe formed Copper Cane Wine & Provisions, with the goal of focusing on innovations that have always captured his interest, and to find new ways to offer the highest quality products that satisfy consumers’ appetites for genuine craftsmanship.

Kristian Denis
American Pinot Noir - New Arrivals

Lawdy, what fine juice this is.

 2014 Gary Farrell, Russian River Valley  Finesse and elegance are hallmarks of this delightful appellation blend. Vibrant notes of wild strawberries, raspberry preserves, and pomegranate fill the glass. Delicate aromas of rose petals and violets intertwine with a backdrop of cinnamon, grated nutmeg, pink peppercorn, and dried cloves. Medium bright upon entry, flavors of cherry cola and Ceylon black tea coat the palate and are balanced with traces of vanilla and blonde toast. 95 points Wine Enthusiast. 37.99

 2014 Gary Farrell, Russian River Valley

 Finesse and elegance are hallmarks of this delightful appellation blend. Vibrant notes of wild strawberries, raspberry preserves, and pomegranate fill the glass. Delicate aromas of rose petals and violets intertwine with a backdrop of cinnamon, grated nutmeg, pink peppercorn, and dried cloves. Medium bright upon entry, flavors of cherry cola and Ceylon black tea coat the palate and are balanced with traces of vanilla and blonde toast. 95 points Wine Enthusiast. 37.99

2014 Sanford, Santa Rita Hills - In Santa Barbara wine country, it all started with Sanford. In 1971 Sanford Winery and Vineyards discovered an overlooked, grape-growing treasure in the Santa Rita Hills. Recognizing a magical combination of climate and soil conditions much like those in France's famed Burgundy province, Sanford planted the area's first Pinot Noir in its Sanford & Benedict vineyard. The pioneering winery's Pinot Noir ranks among the best and most distinctive in the world. Crafted in small lots, Sanford wines have a consistent style: Their full-bodied fruit flavors are balanced by mouth-watering acidity. Above all, they are crafted to enhance and complement every meal. The 2014 is bursting with spicy raspberry and blood orange aromas, along with savory notes of cola, white pepper and sage. The palate delivers rich berry flavors balanced nicely by acid and tannin structure. 91 Wine Enthusiast 29.99

2014 Sanford, Santa Rita Hills - In Santa Barbara wine country, it all started with Sanford. In 1971 Sanford Winery and Vineyards discovered an overlooked, grape-growing treasure in the Santa Rita Hills. Recognizing a magical combination of climate and soil conditions much like those in France's famed Burgundy province, Sanford planted the area's first Pinot Noir in its Sanford & Benedict vineyard. The pioneering winery's Pinot Noir ranks among the best and most distinctive in the world. Crafted in small lots, Sanford wines have a consistent style: Their full-bodied fruit flavors are balanced by mouth-watering acidity. Above all, they are crafted to enhance and complement every meal. The 2014 is bursting with spicy raspberry and blood orange aromas, along with savory notes of cola, white pepper and sage. The palate delivers rich berry flavors balanced nicely by acid and tannin structure. 91 Wine Enthusiast 29.99


 

and a strong, pleasing personality centered on vivid wild berry, raspberry, smoky oak and road tar notes. Most rewarding on the finish, where the flavors fold together. Drink now through 2024. 400 cases made. 54.99

and a strong, pleasing personality centered on vivid wild berry, raspberry, smoky oak and road tar notes. Most rewarding on the finish, where the flavors fold together. Drink now through 2024. 400 cases made. 54.99

2014 Hartford Court "Land's Edge", Sonoma Coast:   "The only 2014 tasted was the early-bottled 2014 Pinot Noir Land’s Edge Vineyards, which comes from a vineyard four miles from the Pacific Ocean. Aged in 32% new French oak, the wine displays raspberry and blueberry fruit, damp earth, fresh porcini mushrooms and plenty of minerality. This is a juicy, tightly knit, but concentrated and promising Pinot Noir that has that forward fruit of this vintage well displayed." - 92 points Robert Parker, The Wine Advocate, October 2015. 47.99

2014 Hartford Court "Land's Edge", Sonoma Coast:  

"The only 2014 tasted was the early-bottled 2014 Pinot Noir Land’s Edge Vineyards, which comes from a vineyard four miles from the Pacific Ocean. Aged in 32% new French oak, the wine displays raspberry and blueberry fruit, damp earth, fresh porcini mushrooms and plenty of minerality. This is a juicy, tightly knit, but concentrated and promising Pinot Noir that has that forward fruit of this vintage well displayed." - 92 points Robert Parker, The Wine Advocate, October 2015. 47.99

2014 Penner-Ash, Willamette: Brilliant ruby-red. Dark berries, cherry cola and a hint of allspice on the deeply perfumed nose. Densely packed cherry and black raspberry flavors show very good energy for their heft and pick up a hint of smokiness on the back half. Plush and round; floral and spice notes linger on a very long, subtly tannic finish. This is pretty impressive for an entry-level offering. 91 points Vinous 39.99

2014 Penner-Ash, Willamette: Brilliant ruby-red. Dark berries, cherry cola and a hint of allspice on the deeply perfumed nose. Densely packed cherry and black raspberry flavors show very good energy for their heft and pick up a hint of smokiness on the back half. Plush and round; floral and spice notes linger on a very long, subtly tannic finish. This is pretty impressive for an entry-level offering. 91 points Vinous 39.99

2014 Sokol Blosser, Dundee Hills: The Dundee Hills Estate Pinot Noir captures and expresses the delicate fruit characteristics associated with this varietal, and it is balanced with structure and age-ability. In order to achieve this balance Sokol Blosser combines a couple of key distinctive winemaking techniques. They increase structure and complexity in the mouth feel through a lengthy post-fermentation maceration making up about 70% of this blend. To retain the pureness of the Pinot Noir fruit characters expressed early in fermentation, the other 30% has limited skin contact by removing the wine from the skins immediately following fermentation. The entire Estate is represented in this cuvee with a percentage of each block coming together in a single blend. 92 WE/91JS/90WS  36.99

2014 Sokol Blosser, Dundee Hills:

The Dundee Hills Estate Pinot Noir captures and expresses the delicate fruit characteristics associated with this varietal, and it is balanced with structure and age-ability. In order to achieve this balance Sokol Blosser combines a couple of key distinctive winemaking techniques. They increase structure and complexity in the mouth feel through a lengthy post-fermentation maceration making up about 70% of this blend. To retain the pureness of the Pinot Noir fruit characters expressed early in fermentation, the other 30% has limited skin contact by removing the wine from the skins immediately following fermentation. The entire Estate is represented in this cuvee with a percentage of each block coming together in a single blend. 92 WE/91JS/90WS  36.99

2013 Gran Moraine, Yamhill-Carlton: A darkness of flavor and texture—a Willakenzie sedimentary soil spice—carries through this supple pinot, with its scents of plum and espresso, its flavors taking on a mild amaro bitterness. With air, the red spectrum of fruit emerges, piercing the darkness, while supple tannins lead to the close. This is still evolving; for the cellar. 92 W&S 36.99

2013 Gran Moraine, Yamhill-Carlton: A darkness of flavor and texture—a Willakenzie sedimentary soil spice—carries through this supple pinot, with its scents of plum and espresso, its flavors taking on a mild amaro bitterness. With air, the red spectrum of fruit emerges, piercing the darkness, while supple tannins lead to the close. This is still evolving; for the cellar. 92 W&S 36.99

Kristian Denis
2015 Domaine Jérôme Gradassi Châteauneuf-du-Pape
 $47.99  "Jérôme Gradassi could have rested on the laurels of his Michelin-starred Avignon restaurant, L’Isle Sonnante. But in 2004, he took over eight acres of old Grenache vines once owned by his grandfather and taught himself to make wine. Learning by trial and error, Gradassi has become one of the most exciting new winemakers in France, making just one white and one red. The process in the cellar is meticulous: whole bunches are put into underground concrete tanks and slowly fermented without the addition of yeast, acid or sugar, and with very little sulfur. As the cellar is so small and fermentation tanks so old, there are no openings other than the tops of the tanks. Hence after 4 weeks, Gradassi removes the fermented juice and macerated berries by hand with a bucket and a rope – a painstaking process that can take up to a week. The must is then pressed and transferred into older barrels (4 to 10 years) and aged for 10 months without racking. Purely out of necessity, Gradassi’s extremely simple approach is achieved entirely by hand and the help of gravity, without the use of technology or modern oenological techniques. The smallest producer in the appellation, Jérôme is already making waves with superb wines that are a gentle reminder of Châteauneuf-du-Pape from a bygone era. The wines are completely dry and savory, with high tones that balance their full bodied structure. They are neither explosive nor extracted, but rather unique in their elegance, depth, and their ability to pair with food. These attributes, coupled with the amazing value of the wines, are all too rare in the appellation today" - Martine's Wines

 $47.99 

"Jérôme Gradassi could have rested on the laurels of his Michelin-starred Avignon restaurant, L’Isle Sonnante. But in 2004, he took over eight acres of old Grenache vines once owned by his grandfather and taught himself to make wine. Learning by trial and error, Gradassi has become one of the most exciting new winemakers in France, making just one white and one red.

The process in the cellar is meticulous: whole bunches are put into underground concrete tanks and slowly fermented without the addition of yeast, acid or sugar, and with very little sulfur. As the cellar is so small and fermentation tanks so old, there are no openings other than the tops of the tanks. Hence after 4 weeks, Gradassi removes the fermented juice and macerated berries by hand with a bucket and a rope – a painstaking process that can take up to a week. The must is then pressed and transferred into older barrels (4 to 10 years) and aged for 10 months without racking. Purely out of necessity, Gradassi’s extremely simple approach is achieved entirely by hand and the help of gravity, without the use of technology or modern oenological techniques.

The smallest producer in the appellation, Jérôme is already making waves with superb wines that are a gentle reminder of Châteauneuf-du-Pape from a bygone era. The wines are completely dry and savory, with high tones that balance their full bodied structure. They are neither explosive nor extracted, but rather unique in their elegance, depth, and their ability to pair with food. These attributes, coupled with the amazing value of the wines, are all too rare in the appellation today" - Martine's Wines

Kristian Denis
Two Smashingly Beautiful New Reds...

My goodness, these wines. They speak to me. They make my heart beat a little faster. 

This, latest triumph from Alvaro Palacios, comes from 60 year-old vines that are farmed biodynamically, and is an intense wine that mingles beautifully wild plum, smoke and spice flavours. Expect a broad spectrum of aromas and flavors with blackcurrant and cherry being joined by savoury clove and liquorice notes.  Smooth yet muscular tannins and a long, drying finish. The wines (all Mencia) of Descendientes de J. Palacios are triumphant. The 2014 Petalos, the winery's entry level offering, is no exception. The aromas, though subtle, are phenomenal, very complete and balanced, with an extra degree of complexity when compared with the 2013. The harvest was a little healthier without being easy (or dry). There is great volume in the palate, fleshy, juicy and rich without being heavy, medium-bodied, somehow similar to the 2012 even if it still needs to develop further complexity. There's always a subdued minerality, a texture and mouthfeel difficult to find in wines of this price level.  $18.99 (93 points Wine Advocate)

This, latest triumph from Alvaro Palacios, comes from 60 year-old vines that are farmed biodynamically, and is an intense wine that mingles beautifully wild plum, smoke and spice flavours.

Expect a broad spectrum of aromas and flavors with blackcurrant and cherry being joined by savoury clove and liquorice notes.  Smooth yet muscular tannins and a long, drying finish.

The wines (all Mencia) of Descendientes de J. Palacios are triumphant. The 2014 Petalos, the winery's entry level offering, is no exception. The aromas, though subtle, are phenomenal, very complete and balanced, with an extra degree of complexity when compared with the 2013. The harvest was a little healthier without being easy (or dry). There is great volume in the palate, fleshy, juicy and rich without being heavy, medium-bodied, somehow similar to the 2012 even if it still needs to develop further complexity. There's always a subdued minerality, a texture and mouthfeel difficult to find in wines of this price level.  $18.99 (93 points Wine Advocate)

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2015 Gachot-Minot Côtes de Nuits-Villages:  "To get to the nitty gritty: you get a lot of Burgundian style, class, depth and complexity for a great price." - Kermit Lynch. 


From Madeline Triffon MS…"What a wow French Pinot buy! Dark strawberry fruit and perfect balance, from a fine grower in the northern Cote d;Or, in Chmbolle-Musigny and Nuits St. Georges. Medium bodied, elegant, complete." 

$32.99

Kristian Denis
Your New Wednesday Night Cabernet
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We tasted a dozen or so California Cabs under $15 looking for the one we wanted to get in your hands. Value coupled with quality in California, especially, in Cabernet, can be elusive. The 2015 Cartlidge & Browne is quite the package.  $11.99

This is classic Cabernet! The nose reveals a cornucopia of fruit and invites serious attention; plum, cherries and rhubarb pie notes coast alongside a savory edge of dusty, dried herbs. Best part? The mouth-filling, suede textured, lingering finish.

This Cabernet’s sleek lines belie its power and endurance — capable of pairing with a juicy grilled rib eye, lamb chops, or even pasta with sausage and mushrooms.

Kristian Denis
La Dolce Vita

We're in an Italian state of mind these days....here are some of the newest arrivals! 

    The Paitin Langhe Nebbiolo comes from vineyards in the towns of Neive, and Alba which were purchased and replanted by the Pasquero-Elias in 1995. The vines are densely-planted. and produce small yields of intensely-flavored berries. The wine is infused with classic scents of cherries and currant, with a supple, polished mouthfeel. 19.99

 

 

The Paitin Langhe Nebbiolo comes from vineyards in the towns of Neive, and Alba which were purchased and replanted by the Pasquero-Elias in 1995. The vines are densely-planted. and produce small yields of intensely-flavored berries. The wine is infused with classic scents of cherries and currant, with a supple, polished mouthfeel. 19.99

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The 2013 is a tasty, easygoing Barbaresco to drink over the next decade or more. There is good depth in the glass, with pretty notes of tobacco, licorice, herb and worn-in leather that add nuance. Sweet red cherry, pomegranate and a closing burst of acidity meld into the finish. The tannins are present, but they are also pretty much buried by the creaminess of the fruit. A lovely impeccably balanced, understated wine that offers considerable regional and varietal expression. In other words: textbook. The Produttori's Barbaresco has a track record of aging well, but the 2013 is also surprisingly accessible. It should drink well with minimal cellaring. - Vinous 90 pts/Wine Spectator 90 pts 39.99

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The 2016 Roero Arneis offers an irresistible taste profile that is beautifully zesty and fresh. The bouquet exhibits fruit, honeydew melon and a determined layer of salty marine mineral. The wine shines in the glass thanks to its crystalline luminosity. With these warm summer months upon us, this is an excellent and deeply satisfying choice.

Rating: 90+ - The Wine Advocate 26.99

  The fact that Domenico Clerico has re-introduced its base Barolo is great news. The 2012 Barolo is a beautifully rich and generous wine that pulls out the best of the Nebbiolo grape (sourced mostly from the Ginestra vineyard) and the opulent style of winemaking that defines Domenico Clerico. There is a good amount of oak present, but the way it is integrated is always a source of stylistic inspiration. Dark fruit and blackberry preserves segue to cinnamon, sweet smoke and grilled herb. - The Wine Advocate 93 pts. 58.99

 

The fact that Domenico Clerico has re-introduced its base Barolo is great news. The 2012 Barolo is a beautifully rich and generous wine that pulls out the best of the Nebbiolo grape (sourced mostly from the Ginestra vineyard) and the opulent style of winemaking that defines Domenico Clerico. There is a good amount of oak present, but the way it is integrated is always a source of stylistic inspiration. Dark fruit and blackberry preserves segue to cinnamon, sweet smoke and grilled herb. - The Wine Advocate 93 pts. 58.99

Kristian Denis
New Arrivals Today & Weekend News
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Compass engraved with a Peter Pan quote. Comes in a black leather pouch.

"To live will be an awfully big adventure."

$30

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Compass engraved with Jack Kerouac quote.

"There was nowhere to go but everywhere. So just keep on rolling under the stars."

$25

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C.S. Lewis necklace compass. Comes in a black leather pouch.

Engraved quote on the back says,

"Courage, dear heart"

$25

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One of our favorite condiments just got baconified! Fat Cat Bacon Flavored Sriracha sauce blends the garlicky, peppery flavor of the classic hot sauce with the savory, salty, succulent flavor of bacon. It doesn’t get much better than that! Use it to add sizzlin’ spicy sriracha flavor to your sandwiches, fries, wings, pizza, barbecue, deviled eggs—the possibilities are endless! Perfect for any bacon and hot sauce fan. Each bottle contains 12 oz. 8.99

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This rustic crock contains a beautiful blend of Provence herbs (Rosemary, Marjoram, Savory, Thyme, and Basil) perfect for seasoning just about any dish. We love it on baked fish, rice dishes, roasted potatoes, grilled vegetables, and more! Plus, when you've gone through the herbs, you can just reorder a packed of our herbes de Provence to refill the crock. This blend is produced by Moulin de la Brague. The mill of La Brague, in the South of France, is a fifth generation family owned mill producing the best extra virgin olive oil and olive related products. The Michel family applies its expertise with the utmost rigor: the best varieties of olives and fresh herbs are faultlessly selected and then the alchemy takes place to obtain extra virgin olive oil with recognized taste and an Herb de Provence mix that stands out above the rest. $15.99

 

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Wine Tasting Saturday 8/19 2-4 pm

NV Los Monteros Cava - Penedés, 2015 Empire Estate Dry Riesling - Finger Lakes NY, 2016 Domaine du Salvard Cheverny - Loire, 2016 Pierre Amadieu Côtes du Rhone Blanc - Southern Rhone, 2013 Masi Campofiorin Rosso del Veronese - Veneto, 2014 Marietta Game Trail Cabernet Sauvignon - Yorkville Highlands, 2016 Daou Cabernet Sauvignon - Paso Robles

no charge.  

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Our new neighbor, Old Frond, is having her Grand Opening tomorrow 12-4! Join us in welcoming them to one of the best little corners downtown. If you've never seen the beautiful work Old Frond does, you should check out their Insta @oldfrond. 

Kristian Denis
Look what the cheese fairy brought us!

Today's new arrivals are all Italian - and include the exquisite Bufala mozzarella from Campania that so many of you have been waiting for! The cheese cooler is stocked with deliciousness from not only Italy, but also France, Holland, Switzerland, Greece, Bulgaria, Spain, England, Scotland and the US. Almost all of our cheeses are cut in 8 oz portions  

Pomella Bufala Mozzarella (13.99) The history of Mozzarella is linked to that of the water buffalo. Nobody really knows exactly when the first water buffaloes came to Italy, but one account claims that it was in the year 596 AD when they were brought across the Mediterranean. This oft-copied but never duplicated gem is a fresh, drawn-curd cheese made from buffalo's milk. Most people don't know what water buffalo milk tastes like, but upon the first bite it is unmistakable that this legendary cheese is made from an unfamiliar milk. It is porcelain-white in color, spherical in shape, and has a very thin, glossy, edible rind. Mozzarella di Bufala has a springy texture and a pleasantly sourish taste with a faint mossy smell, reminiscent of the humid grazing fields of Campania in southern Italy. If you've never had the real Mozzarella before, it's definitely time you tasted this sublime delicacy.

Toma Piedmontese DOP (10.99) dates back to Roman times, but did not become identified by its name until the 11th century. The name appears to have come from the old French word "tumer," meaning to fall or to turn. To us, Toma means the cheese is a product of several herds from the same region and implies it is made by a cheese making specialist rather than a farmer with a surplus of milk who might not be adept at cheese making. Like the Tommes of Savoie, each Alpine Valley produces its own distinctive version of Toma. Made in the Aosta Valley and Piedmont, they strain the unpasteurized milk and then rennet is added. The curds are broken up and drained, then placed in molds. They are often dried for a couple of days under a layer of mountain grasses to give them additional flavor. Toma is cheese surface ripened, meaning it ripens from the rind inward. This simple mountain cheese has a thin rind with a custard-like interior with small pores and a gentle sweet-sour nature. Toma is a perfect table cheese but can also be used for cooking. It begs to be paired with a big Piemontese red  

Blu del Moncenisio (11.99)hails from a charming village in the Province of Turin, in the area of the Moncenisio Pass in Val di Susa, near the French border of Italy. This Piedmontese cheese is an Italian classic. Aged for approximately four months, this blue is dense and moist with a spicy finish. This is a great dessert cheese, served with Muscat or Sauternes. Blu del Moncenisio is also fantastic complemented with a spicy chutney. 

Referred to as the most important Piedmontese cheese, Castelmagno (13.99) takes its name from the town of Castelmagno, where it has been produced since ancient times. Castelmagno is made of pasteurized, partially-skimmed cow's milk blended with a small amount of sheep's milk and goat's milk. It has a peculiar flavor that derives from a particular kind of grass (called "evax") that is native to the pastures of Cuneo, the sole province of its production. Castelmagno has a hard, brown rind cloaking a medium-hard interior of pearly white color. Often times, edible blue-green veins can be found in the cheese, giving those sections a sharper flavor. It is aged for up to six months in natural mountain grottos. Overall, its flavor is quite savory with a mouth-watering, gentle saltiness. A rare cheese indeed - only 6,000 wheels are produced each year and perhaps less than 200 of those are imported to the US 

Explore the amazing scents and flavor of Boschetto (16.99) It's base is a sweet, tender and mild cheese made from a careful blend of sheep's milk and cow's milk. Mixed throughout are shavings of rare, white truffle that transform the cheese into an addictive delicacy. Il Forteto‘s master cheese-maker has unveiled a harmony between the pronounced, earthy tones of rare white truffles and blended-milk cheese.

 

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Kristian Denis
Cheese, Cheese, Cider

New ciders from Normandy & Cheese Delivery:

The cheese cooler is full (some interesting new arrivals from Switzerland, Scotland and the French Alps!) and we just stocked up on some really wonderful ciders from noted producers Christian Drouin & Etienne Dupont.  

Christian Drouin Cidre Bouche Brut: A delicious light fresh approachable cidre - loads of crisp apples and also rounder more rustic apples.

Etienne Dupont Cidre Bouche :  "Dupont’s Cidre Bouché Brut is supremely balanced with bold flavors that are very well-integrated. It’s one of the apple ciders that I go back to most frequently because it has a nice punch of funky apple flavors coupled with an earthy, funky complexity that makes this a highly enjoyable cidre that can both be contemplated or simply enjoyed in good company. If you’re looking to see what French Cidre is about, you can’t go wrong with this one. It sets the standard for me." - ithinkaboutbeer.com

Etienne Dupont Cidre Organic: The apples and the techniques used to make the cider are in conformity with European standards relating to organic agriculture, "Bio UE". The apples are entirely untreated. In addition, the Organic Cider is unpasteurised - as other Domaine Dupont ciders.

A string of bubbles forms and keeps on rising in the glass. The colour is coppery, slightly hazy. There is a deposit at the bottom of the bottle .
The nose is powerful and complex. Aromas of cooked apple, honey and dried fruits. On the palate, Intense and complex. Balanced between bitterness and freshness. Hints of apples, pineapple and honey. 

Etienne Dupont Cidre Triple : This is the maker’s homage to a Belgian Abbey-style Triple. It’s produced with 100% bittersweet apples. It’s fermented 3 times. The first fermentation is the apples alone, then special sugars are added to spark a second fermentation which brings the ABV up to 10%, finally the third fermentation takes place in the bottle creating the characteristic mousse.

Appearance: Light haze, honey/tawny amber

Aroma: Funky, musty, apple peel, over ripe apple, straw, caramel, fruity, almonds.

Taste: Tannic, astringent, mild acidity, mild alcohol warmth.

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Kristian Denis