Loveblock Sauvignon Blanc 2016
Loveblock is the project of husband and wife team, Kim and Erica Crawford. After selling their enormously popular brand Kim Crawford, they forged ahead with this organic vineyard in Marlborough, believing deeply in embracing a natural life and protecting the environment. Kim is the winemaker and has fashioned a deliciously pure and balanced Sauvignon with white peach, fig and herb notes in the nose and mouth. This will pair particularly well with sushi and sashimi, lemon grass-accented Asian fare, green salads and crispy asparagus dishes.
Lucien Albrecht Cremant d'Alsace Brut RoséMade of 100% Pinot Noir using the classic methode champenoise , this has strawberry red raspberry and vanilla suggestions that are enhanced by the wine's wonderful ripeness and freshness, with saline and toast notes on the creamy, lush finish. The history of the Albrecht family as winegrowers can be traced back to 1425 with Romanu Albrecht, who lived in the town of Thann in the Haut-Rhin department of Alsace. During this time in the fifteenth century, Alsace experience a golden era. The Winegrowers Guild of Alsace was founded and each year, the most deserving wine grower was elected by the guild as Bangard, a highly respected position. Between 1520 and 1698, it was held by 8 generations of Albrecht's. Domaine Albrecht experienced a major development under the guidance of Lucien Albrecht, the father of Jean, to become one of the most important in Alsace with holdings in 9 villages surrounding Orschwihr. In 1972 Lucien Albrecht was also a pioneer of Cremant d'Alsace. Today the Cremant is one of the house's specialties. The cellar dates back to 1772 and houses large oak barrels, some of which are over 100 years of age…
Camille Braun Cremant d'Alsace Brut RoseThe Braun Family can trace their roots in Alsace back to 1523, and have been making wine in the village of Orschwihr since 1902. Today the Domaine Camille Braun consists of 13 hectares of vines in or around Orschwihr, including the Grand Cru site “Pfingstberg,” documented since 1299, and single sites Bollenberg, Lippelsberg, Effenberg and Meissenberg. Under the watchful care of Christophe and Chantal Braun, the farming has been organic for the past 15 years and has been biodynamic since 2005. Production is just over 8,000 cases. The result of this labor has been numerous awards, including the Prize for Excellence at the Concours National in 2000, awarded for the consistent quality of all their wines, and in 2006 the Gold Medal at the Concours National des Crémants for their Crémant d’Alsace Brut. This beautiful Crémant d'Alsace Rosé Brut is made from 100% Pinot Noir planted in clay and limestone soils, with vines averaging 30 years and the average annual production is a mere 10,000 bottles. Look for a beautiful pale pink hue, lively and persistent mousse and an expressive nose of cherries, strawberries and red fruits. The palate is dry, subtle and delicate with fine balance and a round, soft finish.
Fisticuffs Cabernet Sauvignon 2015Fisticuffs’ vision is to produce the highest quality wine while keeping its pricing well managed - in essence, to over-deliver, and knock you out. To fulfill this objective, winemaker Rob Lawson crafted Fisticuffs using his years of experience making many of Napa Valley’s top Cabernets at Napa Wine Company, such as: Ghost Block, Mirror, and Kapcsandy. In the creation of this blend, Rob has applied the rigorous standards associated with the best Cabernets of Napa Valley, while sourcing fruit and blending components from some of Napa Valley’s top vineyards. The 2015 Fisticuffs is a classic Napa Valley Cabernet with a touch of Petite Verdot, Petite Sirah and Malbec. Aromas of dark chocolate, black cherry, cedar, and rose complement a mouth coating palate of vine ripened blackberry and baked raspberry. The tannins are firm yet subtle and expansive, and slowly yield to mocha and candied pecans on the finish.
Francois Baur Sang du Dragon Pinot Noir 2015This Pinot Noir from the Alsace region is an absolute beauty and a wonderful example from northern France. Continuous vine growing in Alsace dates back to Roman times; viticulture in the Brand area was recorded in 1328 from documents of Paris and the abbeys of Munster. Red wines have been traditionally rare in Alsace because of the region's cool growing season and northerly location, but today we are seeing more and more reds produced with changing climates and organic winemaking methods. The name for this Pinot, 'Sang du Dragon' comes from an old legend...when the valley of the Rhine was still underwater, a dragon emerged from the waves to rest on the protruding Brand hilltop. The sun was too fierce, however, and its rays eventually pierced the dragon's scales, drawing blood. Gravely wounded, the dragon dragged itself to a cave where it then died. Many centuries later, wine growers came to plant vines in this area. Still fertile with the dragon's blood, legend has it that the vines even today produce a wine of fire. Today, Baur's wines carry the dragon's image. In an email we received from Virginie Baur, she told us : "Sang du Dragon means dragon's blood. There is a legend that a dragon was slain in this vineyard (the Brand vineyard), and the blood of the dragon made the vines strong. 'Brand' means "land of fire" in German and is a Grand Cru Vineyard but only Muscat, Pinot Gris, Gewurztraminer and Riesling can have the Grand Cru Appellation according to the AC laws, so we named the wine 'Sang du Dragon'." The story is fun for sure, but the wine itself is amazing. We drink it at home often, it is a wonderfully terroir -driven treat! Over the past several years, Baur has converted his vineyards to fully biodynamic production--a totally natural approach to the cultivation of vines that makes every attempt to respect the plants, the soil and the environment. No weed killers or insecticides are used; instead, certain types of grasses are encouraged to grow between the vines which actually strengthen the soil. To provide aeration, the earth is plowed manually a few times a year. Only natural products are used on the leaves of the vine itself: Work is scheduled according to the phases of the moon, often at night while the vines are resting and not fatigued by the sun. Studying in the same biodynamics class as Jean-Michel Deiss, one notes the fervor with which Pierre Baur (Virginie's father) now addresses his work; it has become a religion to him and, he trusts nature explicitly in his vineyards.
Tenuta Sette Ponti Crognolo 2014Made by Tenuta Sette Ponti, Crognolo is a rich and complex Super Tuscan red made from stony galestro limestone, sand and clay soils. A blend of mostly Sangiovese with a dollop of Merlot, the vines average 30 years and the wine is aged in French oak for 12-18 months. The estate lies in the heart of the Chianti zone, and Crognolo is named for a wild bush, Cornus, that grows on the estate. This wine has wonderful concentration and a multi-layered, velvety style. Thoughts of grilled Tuscan steaks with rosemary potatoes immediately leap to mind, as this big red will pair beautifully with hearty red meat dishes.
Ciacci Piccolomini d'Aragona Rosso di Montalcino 2015Ciacci Piccolmini is one of the most sought-after producers in Montalcino. This ancient estate has 35 hectares of superior holdings in the prized Castelnuovo dell'Abate zone, including the 'Pianrosso' vineyard (from which the best grapes are selected for the Brunello di Montalcino) and the 'Fonte' vineyard, which produces grapes for the Rosso di Montalcino. This Rosso is made of 100% Sangiovese Grosso, with bright and rich red fruit, earth, dried citrus zest and gentle spices. The vineyard is organically farmed and the wine is fermented in stainless steel and concrete vats before being transferred to large Slovenian oak where it rests for 12 months. Only 1000 cases are typically produced in each vintage.
Fattoria di Magliano Sinarra 2013We met both the father and the son from Fattoria di Magliano; Agostino Lenci was a prestigious shoemaker before fulfilling his dream of producing fine wine in Tuscany. His son Nicola is now the winemaker, while his brother is crafting small batch Belgian-style beer for the family. Sinarra, meaning 'to tell a story,' recounts a beautiful expression of Sangiovese cultivated in the Maremma Toscana. Fruit-forward with fresh notes of blackberries and blueberries, and herbal notes. A full-bodied, well-balanced red aged in cement vats for 6 months, then cellared for an additional six months. The perfect conversation-starter, the Etruscan alphabet adorns the label – the base of communication.
Domaine Drouhin Willamette Valley Pinot Noir 2015Domaine Drouhin Oregon is a long-time favorite wine estate of the Murray family. We met winemaker Véronique Drouhin-Boss when she first embarked upon her Oregon winemaking adventure in the early 1990's and was releasing her first vintages of 1988, 1989 and 1990. Visiting Oregon wine country was a revelation back then, and the Drouhin family's positive influence on the Willamette Valley is legendary. Véronique Drouhin-Boss always seeks to capture the essence of what nature has provided in the estate's vineyards each year, rather than trying to dictate a particular style. The wines at Domaine Drouhin are hallmarked by elegance, finesse, purity, and the capacity to improve gracefully with age. Domaine Drouhin Oregon uses approximately 20% new oak for their Pinot Noirs, which allows the character of the wine and vintage to show through. Barrels are custom made in Burgundy, using oak from France's best forests. The goal is to produce Pinot Noirs with balance, elegance and finesse. Domaine Drouhin is home to 90 acres of hillside vineyards in the heart of Oregon's Red Hills of the Willamette Valley, producing stunning Pinot Noirs and Chardonnays that are noted internationally for their pure expression of fruit, superior balance, silky texture, and classical elegance. The 90 acres of hillside vineyards that ribbon the 225-acre estate are at the very heart of Domaine Drouhin wines. Situated atop the Dundee Hills, between 400 and 800 feet in elevation, the site was selected for its remarkable similarity in climate, latitude and aspect to the legendary vineyards of Burgundy. ' Domaine Drouhin remains one of the standards against which other Oregon Pinot Noirs must be measured.' - The Wine Advocate
Melville Estate Pinot Noir 2014Owned by father and son Ron and Chad Melville, Melville is an estate driven winery, which focuses upon Burgundy and Northern Rhone style wines. Located in the heart of Santa Rita Hills, in Santa Barbara County, the estate has 85 acres planted to vineyards. Winemaker Greg Brewer makes Pinot Noir, Syrah, Chardonnay, and Viognier for the family. After having owned vineyards in Napa, Ron Melville came to Santa Rita and never looked back. Calculated composting, complex cover cropping practice and deficit irrigation, matched with a tremendous amount of crop reduction and canopy management are the critical components to Melville’s strength as wine growers. This is 100% Melville fruit from Melville's Sta. Rita Hills estate, and is a collection of 16 pinot noir clones. 40% of the fruit was fermented as whole-clusters with 60% gently de-stemmed in small (1.5 ton) open-top fermenters. Total skin and stem contact averaged 30 days (7 day cold soak, 2 + weeks of fermentation and 1 + week extended maceration). From the press, the wine was transferred directly into neutral barrel (old French oak), where it remained sur lie without sulfur until June, when it was gently racked for the first time and prepared for bottling in August. Yields were 3.6 lbs/vine (3.3 tons/acre).
Sottimano Barbera d'Alba Pairolero 2015This is an exceptional Barbera from the Sottimano family who is well-known for high quality Barbaresco wines. While Nebbiolo may be 'king' in Piedmont (Nebbiolo is the grape used in Barbaresco and Barolo), the other two main red grapes of the region, Dolcetto and Barbera, are becoming more exciting due to the commitment of high quality growers such as Sottimano, Sandrone and Clerico. The 'Pairolero' Barbera is a blend of two different vineyards of Barbera in Neive; Curra' and Basarin. Winemaker Andrea Sottimano uses only natural, indigenous yeasts in the winemaking and the malolactic fermentation is completed in French barrels, where the wine remains for approximately 15-16 months. 25% of the barrels used for aging are new, the remaining 75% have previously been used for up to 4 times. There is no filtering and no fining prior to bottling. Barbera has become one of our favorite 'everyday' reds with a full range of foods. Serve with white meats, light red meat dishes, bright tomato-based sauces, cheeses, olives, cured meats and more.