September Wine Club Selections

 
IMG_3654 (1).JPG
 

2018 JOHAN’S VINEYARD PÉTILLANT NATURALE - WILLAMETTE VALLEY, OREGON

Melon de Bourgogne

Winemaking details: This area of the Willamette, the Van Duzer Corridor, has more calcareous and granitic soils as well as more wind (from the maritime influence) than neighboring appellations, making for lower yields and a longer, cooler growing season. Destemmed and crush grapes see 24 hours of skin contact before pressing. The juice is then fermented in barrel and bottled towards the end of the primary fermentation at 11% alcohol with no added sulfur. This Pet Nat sees disgorging, so it is clearer and less yeasty than some.

Color: Deep gold with a tinge of pink

Bouquet: Apple, watermelon, apricot, white flower.

Palate: Clean and elegant with a light effervescent. Notes of fresh pear and mouthwatering acidity remain long after the last sip.

This wine is best appreciated with in two years.  

Further information can be found here: https://www.johanvineyards.com/the-wines

 

2017 FLOTSAM AND JETSAM - STALWART, SOUTH AFRICA

Cinsault

Winemaking details: The Western Cape of South Africa is home to the 40+ year old dry-farmed vineyard on granite and shale soils that make this Cinsault. After picking fairly early, the wine undergoes a 100% whole cluster and native yeast fermentation for 2-3 weeks. There is very gentle extraction during the fermentation, the wine sees no new wood while ageing, and no further manipulations, except a small amount of sulfur, happen to the wine.

Color: Pale cherry

Bouquet: Violets, red currant, bramble, black olive.

Palate: Juicy yet sleek, this wine is packed with red fruits and berries with zesty acidity. The light body has earthy tones, fennel, and spice to make this a food-friendly and easy drinking red.

Enjoy now or within the next four years.  

Further information can be found here: http://flotsamandjetsam.co.za/

August Wine Club Selections

 
IMG_3306 (1).jpg
 

2016 SCHNAITMANN “STEINWIEGE” - WURTTEMBERG, GERMANY

Sauvignon Blanc

Winemaking details: Steinwiege is known for having red sandstone and colorful marl soils, with varied microclimates throughout. After harvesting, the grapes see a few hours of skin contact before being pressed to ferment spontaneously in steel tanks. After fermentation, the wine is racked to neutral French oak barrels and steel to further age. Minimal sulfur is added before the wine is bottled unfined and unfiltered.

Color: Sparkling gold

Bouquet: Robust with stone fruit, white flowers, lychee, sage, and green pepper.  

Palate: Crisp and concentrated with high acidity and a full body mouth feel. Rich minerality and exotic fruit linger on the palate.

Enjoy now or rest for up to five years.

Further information can be found here: https://www.weingut-schnaitmann.de/wein/

 

2017 TERRA BRAVA “XASTRE” - RIBERA SACRA, SPAIN

Mencia, Garnacha, Caino Longo

Winemaking details: Only indigenous varieties farmed by hand are used for this wine, which benefit from the region’s warm Mediterranean days, nights cooled by the Atlantic, and granite rock soils. Grapes are naturally fermented with 100% whole cluster over a long (40-50 days) period with partial carbonic fermentation and only a gentle press down of the cap each day instead of more extracting punch downs or pump overs. Ageing occurs in steel and neutral oak for a year, full Malo occurs, and only a small amount of sulfur is added before bottling.

Color: Medium Purple

Bouquet: Dark red fruits, iron, earthy, and rustic.

Palate:  Concentrated with iron and salty minerality, zippy acidity, chewy tannins, dense texture, and a mix of fruits and savory flavors.

Drink now or cellar for up to five years.

Further information can be found here: https://thesourceimports.com/product/2017-ribera-sacra-xastre/

July Wine Club Selections

 
IMG_2789.jpg
 

2017 EVA FRICKE- RHEINGAU, GERMANY

Riesling

Winemaking details: Eva hand farms and old and neglected vineyards that many producers stray away from because they are steep, low yielding, and hard work. She has converted them all to organic and is experimenting with biodynamics, and her hard work is paying off in the quality of her wines. This wine is fermented and aged in stainless steel vessels. The wine spends six months on lees before being bottled unfined and unfiltered.

Color: Pale Straw

Bouquet: Lemon blossom, lime peel, yellow peaches, white flowers, and a hint of green apples.

Palate: Elegant, pure, and linear with salty minerality, bright acidity, a medium body, and long, mouthwatering finish. A great balance of fruit and freshness.

Delicious now, and can be cellared for up to five years.

Further information can be found here: https://www.evafricke.com/en/weine/

 

2015 CHATEÂU DE BELLEUVE LUSSAC ST-EMILION - BORDEAUX, FRANCE

Merlot, Cabernet Franc

Winemaking details: This blend of 95% Merlot and 5 % Cabernet Franc comes from old vines in clay and limestone soils on the Right Bank of the Garonne River.  The grapes are hand harvested, destemmed, and then fermented with indigenous yeasts in steel and concrete vessels with daily pump overs. The wine undergoes full malolactic fermentation, and ages in 20% new French oak barrels before being bottled unfined and unfiltered. An additional two years of ageing takes place in bottle before release.

Color: Deep Ruby

Bouquet: Fruits of dark plums and black cherries accompany savory anise and leather.

Palate: An earthy mineral core dances with strong but silky tannins, bright acidity, dusty cocoa, and fresh, dark fruits.

The fruit makes this wine enjoyable now, however it can age for an additional 10 years.

Further information can be found here: http://chateaumonty.com/chateau-de-bellevue-lussac-saint-emilion/

June Wine Club Selections

 
C43C3F85-0A5D-41E0-982C-A32B8D3B56EB.JPG
 

2018 CHARLES JOGUET CHINON ROSÉ- LOIRE VALLEY, FRANCE

Cabernet Franc

Winemaking details: Once the red grapes have been put into tanks for fermentation, some of the juice is ‘bled off’ (Saignée) after the right amount of skin contact to get the desired color. It is then fermented in steel at cool temperatures to preserve delicate aromatics. This wine does not undergo malolactic fermentation to keep the wine as bright as possible.

Color: Light Salmon

Bouquet: Perfumed with strawberries and red currant.

Palate: Fruity and fresh with a medium body and tart acidity. This well-balanced wine finishes strong with watermelon and candied cherry, with a slight wet stone mineral tinge. Enjoy now or cellar for a year or two.

Further information can be found here: http://en.charlesjoguet.com/

 

2016 CASTELVECCHIO “CARSO” - FRIULI, ITALY

Cabernet Sauvignon

Winemaking details: The region of Carso is known for iron and limestone rich soils, and the grapes are influenced by Adriatic Sea nearby. After a two-week fermentation in stainless steel, the wine in pressed and aged in steel for 4 months, then French, Austrian, and American oak barrels for one year. The wine is then racked to larger Slovenian, Austrian, and French oak for an additional year, and then rested after bottling for six months before release.

Color: Ruby

Bouquet: The nose if full of dark berries and ripe purple fruits, and has vanilla, baking spices, and cigar box as undercurrents.

Palate: Medium body with crisp acidity and round tannin. Cherries, leather, cedar and licorice come through on the long finish.

This wine is ready to drink now, but can also be cellared for up to 15 years.

Further information can be found here: http://www.castelvecchio.com/eng/wine/reds/cabernet_sauvignon-33

May Wine Club Selections

 
IMG_1995.jpg
 

2017 BOTT PINCE “HATÁRI CUVÉE” - TOKAJ, HUNGARY

Furmint, Hárslevelü

Winemaking details: This small vineyard (only 1.5 hectares) has a mash up of clay, tufa, obsidian, and limestone soils with a southwest facing slope. The grapes are hand harvested and sorted, then pressed off to used Hungarian oak barrels for a native yeast fermentation. The fermentation is cool and long (6-8 weeks), adding to the elegance and great texture to the wine. The wine remains in barrel on lees for 7-10 months before bottling. This is a dry style Tokaj.

Color: Medium Gold

Bouquet: Cooked pears, honeycomb, lemon blossom

Palate: The Furmint brings racy acidity, spicy notes and minerality to this wine, while the Hárslevelü adds delicate and floral flavors. A heavy bodied, dry white with a long finish.

Drink now or cellar for 5-10 years.

Further information can be found here: http://www.bottpince.hu/en/

 

2017 THEVENET & FILS “LES CLOS” - BURGUNDY, FRANCE

Pinot Noir

Winemaking details: The grapes are grown in the village of Bussieres at Les Clos vineyard, which is on gently sloping southern exposure hillsides with clay soil. Fully destemmed fruit ferments in concrete vats and the technique of Délestage (rack and return) is used in lieu of punch downs and pumpovers. After pressing off, the wine returns to concrete where malolactic fermentation occurs, then the wine is aged on fine lees for 7 months before racking, filtering, and bottling.

Color: Translucent Garnet

Bouquet: A classic Burgundian bouquet of bright red fruit, earth, and a dusting of rose petals.

Palate: Medium body, soft tannins, lively acidity, and dusty limestone minerality complement sour cherry, raspberries, wet soil, and herbs.

This wine is enjoyable now and can be rested up to three years.

Further information can be found here: http://vignobles-thevenet.fr/cuvees/

April Wine Club Selections

 
IMG_1039.jpg
 

2017 FRITZ WIENINGER ”WIENER GEMISCHTER SATZ” - VIENNA, AUSTRIA

Grüner Veltliner, Weissburgunder, Welschriesling, Chardonnay, Riesling, Sylvaner, Traminer, Neuberger

Winemaking details: Gemischter Satz translates to field blend, and this style of wine has a deep history in Austria. The grapes are co-planted in the vineyard, harvested all together, and see five hours of skin contact before being pressed and co-fermented at cool temperatures. Malolactic fermentation and ageing occur in stainless steel tank.

Color: Pale gold with bright green highlights

Bouquet: A complex mix of floral, citrus, tropical, and spicy aromas.

Palate: A medium-plus body wine with an oily texture balanced by high acidity. Fresh lemon, honeysuckle, white pepper, and pineapple show through, with even more flavors surprising the palate. Constantly evolving, this wine is an experience in itself and pairs great with a wide variety of food.

Enjoy now or wait up for 3-5 years for the wine to evolve.

Further information can be found here: https://www.winebow.com/our-brands/weingut-wieninger/wiener-gemischter-satz-dac/

2017 AMIRAN VEPKHYADZE - IMERERI, GEORGIA

Otskhanuri Sapere

Winemaking details: This grape is indigenous to the country of Georgia and makes one of the inkiest wines out there. Fermented naturally without any additives in Qvervi, which are large terracotta amphora built into the ground. Ageing also occurs in Quervi, and the wine is not fined or filtered before bottling.

Color: Deep purple

Bouquet: Blue fruits, violets, and an array of earth tones.

Palate: Bright acid and strong tannin with dark berries, black cherry, and leather. This heavy body and low alcohol wine finishes long with cured meat and cranberry.  Please give this wine at least 20 minutes to breathe before enjoying.

Further information can be found here: https://www.bluedanubewine.com/blog/2016/03/winewednesday-spotlight-19-amirans-otskhanuri-sapere/

March Wine Club Selections

 
IMG_1029.jpg
 

2017 CHÂTEAU DU HUREAU “ARGILE” - LOIRE VALLEY, FRANCE

Chenin Blanc

Winemaking details: The grapes for this wine come from four different vineyards parcels in Saumur, with deep clay topsoil and limestone bedrock. After pressing, the juice is fermented in stainless steel tanks with indigenous yeast then aged in neutral oak barrels for nine months prior to bottling.

Color: Straw Yellow

Bouquet: Lively with white flowers, citrus zest, green apple and wet chalk.

Palate: The fresh lemon and yellow stone fruit complement the racy acidity and salty minerality. This medium body white finishes long and creamy with notes of honeysuckle.

This wine can be had now or rested for 2-5 years.

Further information can be found here: https://chateauduhureau.com/en/our-wines/saumur-blanc/argile/

2017 HARRINGTON CHOCK ROCK VINEYARD - MONTEREY, CALIFORNIA

Pinot Noir

Winemaking details: The Chock Rock Vineyard in the Santa Lucia Mountains is rugged and rich with limestone. The grapes are destemmed and fermented by native yeasts, after which the wine is aged in neutral oak barrels for nine months, with no temperature manipulations, fining, or filtering ever. A small amount of sulfur is added before bottling. Only 90 cases were produced.

Color: Pale Ruby

Bouquet: Dried cherry and fresh strawberries explore from this glass, along with a dusting of dried tea leaves and tobacco.

Palate: With vibrant acidity, velvety tannins, a concoction of red fruit and subtle earth tones, this medium bodied Pinot Noir is fresh and supple.  

Enjoy now or cellar for up to 10 years.

Further information can be found here: http://www.harringtonwine.com/

February Wine Club Selections

 
IMG_0448.JPG
 

2017 LA DISTESA “TERRE SILVATE” - MARCHE, ITALY

Verdicchio, Trebbiano, Malvasia

Winemaking details: In the iconic villages of Castelli di Jesi, the grapes for this wine are harvested early in the morning to preserve freshness. Once pressed, the blend dominated by Verdicchio undergoes a native yeast fermentation in a combination of stainless steel and cement vessels. It is aged on lees for six months before bottling. 

Color: Light gold

Bouquet: Green apple, wet hay, with herbal notes of thyme, rosemary, and sage.

Palate: Medium acidity and mid body, with a long mineral mouth feel and rich mid-palate.

Drink now or within the next three years.

Further information can be found here: http://www.ladistesa.com/our-wines.html

2016 LA OSA “TRATSO” - TIERRA DE LEON, SPAIN

Prieto Picuda

Winemaking details: Prieto Picudo is a native Spanish varietal, and the vines for this “Tratso” Tinto have been growing in the Alluvial clay soils of Tierra de Leon for 25 years. After harvest, a 20% whole cluster fermentation by native yeasts took place in large open top neutral oak Foudre with daily gentle pumpovers. Once dry, the wine was pressed to rest in neutral oak barrels for 12 months before bottling.

Color: Garnet, with a bright colored rim

Bouquet: Fresh red fruits are met with a hint of violets and earth. 

Palate: Bright acidity and firm but soft tannin welcome the notes of sour cherry, redcurrant and blackberry. The back palate comes through with flint, iron, a touch of meatiness, and a long pleasant finish.  

This delicious, juicy wine can be enjoyed now or cellared for up to 10 years.

Further information can be found here: https://www.laosavinos.com/our-wines/