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!!
Whats in store at the Best Little Wine Shop? Find out here.
Arriving in the store Wednesday October 11 - a very special "End of Vintage" deal on one of Napa Valley's classic Bordeaux Blends.
Regular Price $75 On Sale $37.50
Quantities limited - please email, call or message us to allocate.
The 2013 Tapestry reflects the 2013-growing season with its dense, powerful aromas and flavors, with bold structure. This is a wine that shows the artistry of blending five Bordeaux-heritage grape varieties, which contributed layer-upon-layer of flavor complexity. Cabernet Sauvignon gave the wine its generous core of briary blackberry and cassis expression, while we increased the amount of Merlot this year to tame the tannins and add plush mid-palate texture. Malbec contributed deep plum notes, while Cabernet Franc and Petit Verdot completed the blend with nuances of rose, forest loam and graphite.
WINE ADVOCATE - 90 POINTS
The 2013 Reserve Tapestry Proprietary Red Wine, which is another Bordeaux blend, raises the question: Is Beaulieu actually producing too many of these proprietary blends, instead of focusing on four or five top wines? In any event, this is a smooth, supple, delicious, front-end loaded style of wine for 2013, with elegant cedar wood, fruitcake and soil undertones intermixed with red and black cherries and blackcurrants. It is ruby/purple, medium to full-bodied, elegant and well-balanced. Drink it over the next 12-15 years. - Robert Parker (10/2015)
JAMES SUCKLING - 94 POINTS
“Complex aromas of blackcurrants, tobacco and stones. Some oyster shell. Medium to full body, very fine tannins and a polished, refined, textured finish. A wine that harkens back to its traditions.” – James Suckling
We chose specific blocks of reserve-quality grapes that would give Tapestry the combined attributes of fruit expression and softer tannins for relatively early approachability. Half of the Cabernet Sauvignon was grown on the famous western benchlands of the Rutherford American Viticultural Area (AVA) and the balance from the Stags Leap District, St. Helena and Calistoga AVAs. The Merlot sourcing was split between our vineyards in the warmer parts of Carneros and the Rutherford Bench. The Cabernet Franc, Petit Verdot and Malbec came from our estate vineyards in St. Helena and Calistoga.
The 2013 vintage yielded highly concentrated grapes that became generous, intense wines with muscular tannin structure. A very low-rainfall winter was followed by a dry, warm spring and nearly ideal summer, which led to an early harvest. These factors resulted in balanced vine canopies, excellent fruit set and small, concentrated grapes. Perfect weather throughout the harvest fostered intensely expressive and beautifully balanced wines.
We tailored the winemaking for each varietal to best capture the personality of both the vintage and specific vineyard block. Cold soaking of the destemmed grapes, gentle punch-downs in open-top fermentors and in-barrel malolactic fermentation all contributed to this wine’s richly textured flavors. Aging in 50 percent new oak barrels balanced the wine impressive depth varietal expression with toffee and spice nuances.
Chateau Joanin Becot was purchased by the Becot family in 2001 in February 2001. According to Juliette Becot, they chose this Bordeaux wine property because of the unique terroir. Joanin Becot is located at some some of the highest elevations along the Gironde. Their Cotes de Castillon vineyard is named in part for the terroir. In fact, Joanin is situated on a “lieu-dit” or vineyard, which is called Joanin. Shortly after purchasing the estate, the family added their name to the property as well. In 2001 at the time of the purchase, Joanin Becot was 5.4 hectares. With additional purchases, they increased the size of their Bordeaux vineyards to 12 hectares.
The 12 hectare Cotes de Bordeaux vineyard of Joanin Becot is planted to 80% Merlot and 20% Cabernet Franc. Chateau Joanin Becot has a terroir of clay and limestone soils. The vineyard is planted to a vine density that ranges from 5,200 vines per hectare to 6,250 plants per hectare. The higher levels of vine density are found with all the newer plantings.
In 2002 at Joanin Becot they installed new cellars for the vinification. The fermentation takes place in the upstairs portion of their cellar. The cellars for the barrel aging are on the lower level, which allows the wine to move by gravity. The family ordered custom made tanks for their Right Bank estate. These appear to resemble large pans, with a conical shape. This allows for extensive manual cap punching here.
Yields are kept low at Chateau Joanin Becot with an average of 25 hectoliters per hectare, due to green harvesting and selection in the cellar.Using carbonic ice, they make a cold pre-fermentation maceration for 4 days before alcoholic fermentation starts. During this time the juice is pumped over twice a day to extract color and tannins. To break the cap, they perform manual cap-punchings and delestages. The wine of Chateau Joanin Becot is vinified in temperature controlled, stainless vats.
Malolactic fermentation takes place in barrel. When the alcoholic fermentation is finished, the wine is runoff by gravity into 65% new, French oak barrels for an average of 15 months. The wine making and vineyard management was consulted by Michel Rolland. Today, Jean-Philippe Forts is the consultant.
This is obviously a very labor intensive project for any winery and more labor intensive than many other wines in Cotes de Castillon. But the quality of the wine found in Joanin Becot is where those efforts pay off.
Chateau Joanin Becot is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for up to 1 hour. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Joanin Becot is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Joanin Becot is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
Juliette Becot, the owner and wine maker of Joanin Becot says, her philosophy is to consider her vineyard like a beautiful garden which takes work during the summer. She treats her grapes carefully, just like refined roses.
Starting with the 2010 Bordeaux vintage, Joanin Becot sported a new label to accompany the famous pink capsule.
Stylistically, Joanin Becot offers ample charm, freshness, ripe flavors and soft textures. It drinks well young and is fairly priced for a Bordeaux wine of its quality.
-excerpted from The Wine Cellar Insider
Lawdy, what fine juice this is.
My goodness, these wines. They speak to me. They make my heart beat a little faster.
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."
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.
We're in an Italian state of mind these days....here are some of the newest arrivals!
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
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
Compass engraved with a Peter Pan quote. Comes in a black leather pouch.
"To live will be an awfully big adventure."
Compass engraved with Jack Kerouac quote.
"There was nowhere to go but everywhere. So just keep on rolling under the stars."
C.S. Lewis necklace compass. Comes in a black leather pouch.
Engraved quote on the back says,
"Courage, dear heart"
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
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
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
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.
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.
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.
Back in stock (until they're gone again) - the perfect little French wine spritzers in Rosé Lime, Blood Orange & French 75. $9.99 a 4-pack