February 2023 Wine Club Selections

2019 Ravines dry riesling - Finger Lakes, new york

riesling

Winemaking details: The Ravines 2019 Dry Riesling comes from a mixture of three different vineyards (average age of vines is 15-20 years) White Springs (46%), 16 Falls (51%), and Keuka Lake (3%), all of which are estate vineyards for Ravines. Hand harvested grapes from both 16 Falls and Keuka Lake vineyards were whole cluster pressed. The smaller machine harvested fraction from the White Springs vineyard was given skin contact in tank-press prior to pressing. All components were fermented at low temps. (54 - 60 F) in temperature controlled stainless steel tanks. After racking, components were aged on lighter lees until May and the wine was bottled in July 2020.

Color: Medium Straw

Bouquet: White flowers, green apple, pear, lime oil, pineapple, fresh thyme.

Palate: Bright acidity with a lingering mineral finish. Dry with notes of tart green apple and citrus. We recommend enjoying with spring vegetable pasta, grilled Mount Lassen trout, or Pad Thai to name a few options!

Drink now, or within the next 15-20 years.

Further information can be found here: Ravines Wines

2020 Ravines cabernet franc - finger lakes, new york

cabernet franc

Winemaking details: 100% Cabernet Franc from two estate vineyards on Seneca Lake, Finger Lakes AVA, NY: White Springs Vineyard (61%), 16 Falls Vineyard (39%). Fairly mild winter with little vine damage. Exceptional growing season (one of the best, if not the best in last 20 years) with ideal dry and warm conditions from fruit set through harvest. All lots were destemmed into open-top, stainless steel fermenters. Extended skin-contact of 3-4 weeks with manual punch-downs and pump-overs. Bottled in January 2022 after 13 months in 5-year-old, 2000 liter Austrian Oak casks.

Color: Medium ruby

Bouquet: Red plum, currant, black cherry, crushed stone.

Palate: This wine features a medium body with lively acidity, medium soft tannins and round mouthfeel. The wines ripe fruit is balanced with notes of oak, leather, earth and pepper. As a very classic representation of the Cab Franc varietal, this middle-of-the-road red can be enjoyed by Pinot and Cab drinkers alike. Pair with smoky barbeque, burgers, hearty vegetables or tomato-based pastas and dishes.

Enjoy now, or drink within the next 10-15 years.

Further information can be found here: Ravines Wines

January 2023 Wine Club Selections

2020 Terre di guirfo “Suliccènti” - Sicily, Italy

GRILLO

Winemaking details: Terre di Giurfo resides in the southeastern corner of Sicily on the Dirillo River valley near the city of Vittoria. The landscape is far more hilly and green here compared to other regions in the area, which tend to be more flat, arid, and dusty. This can help to contribute more freshness and expressiveness than other wines from the neighboring areas. Grillo, a cross of Cataratto and Zibbibo, thrives in the heat of this climate and limestone/clay based soils. In the past 10 years, the acreage of Grillo in Sicily has gone up almost 200%, as a result of a few producers championing it’s potential and also gaining international popularity. These grapes are hand harvested and fermented by native yeasts in stainless steel, after going through a short maceration on the skins. To keep the wine fresh and bright, it is aged in steel as well for a few months, and then released after a few months in bottle.

Color: Medium straw

Bouquet: Lemon oil, grapefruit, passionfruit, guava, jasmine, thyme

Palate: While the nose is quite aromatic and expressive, the palate is more mineral driven, with saline and herbal notes. The phenolics are quite light, and the wine is bright, crisp, and refreshing. It has a great texture to it, with a little richness that is complimented by the high acid. It finishes long, and leaves you begging for another sip. It is also a great wine to pair with a variety of foods! Enjoy with buffalo mozzarella, prosciutto wrapped melon, citrus glazed sea bass, Sicilian seafood salad, or zesty fettucini with asparagus and burrata.

Enjoy this wine within 2-4 years.

Further information can be found here: Terre di Giurfo

2021 Heimann & Fiai - Szekszárd, Hungary

KADARKA

Winemaking details: Heimann & Fiai is a small family run estate in the Szekszárd region of southern Hungary, where this family is intensely proud of being able to trace back their linage of winemaking to 1758. Kadarka, a grape that once covered over 60,000 hectares of Hungary, was reduced to less than 400 hectares by the early 1990s. Since 2012, the Heimann family has been pioneering the research and replanting of many clones of both the Kadarka and Kékfrankos varietals. After hand-harvesting in multiple passes, these organically farmed grapes are fermented in large wooden and stainless steel open-top vats. Fermented by native yeasts with some clusters remaining intact, there is a a 10-12 day maceration with twice daily gentle foot-trodding or pumpovers. Once dry, the wine is pressed to neutral Hungarian oak, where it undergoes full native ML, and then rests for 5-8 months before bottling. Unfined and unfiltered, with minimal effective sulfur added at bottling.

Color: Pale Garnet

Bouquet: Pomegranate, black raspberry, wild cherry, hibiscus, subtle bell pepper and paprika, and dried herbs

Palate: This wine is quite playful with heavy notes of fruit on the nose, yet offers surprisingly serious layers of crushed earth and spice. There is more structure than expected with the translucent color, but the tannins are present, round, and long. It’s absolutely delicious with a vibrant acidity and elegance, and would pair well with traditional Hungarian dishes such as goulash or paprika chicken, spicy BBQ pork, or even a slice of pizza.

This wine could be enjoyed now or age another 2-3 years.

Further information can be found here: Heimann & Fiai

June Wine Club Selections

2020 CIECK ERBALUCE DI CALUSO - PIEDMONT, ITALY

ERBALUCE

Winemaking details: Remo Falconieri founded the Cieck winery in 1985 in San Giorgio Canavese, Alto Piemonte. Today, at over 80 years old, he still oversees operations and is the first one in the cellar each morning. He is now joined by his daughter, Lia, and protégé, Domenico Caretto. This 13 hectare vineyard is farmed with the upmost care, and when they built a new winery in 2013 they added solar panels for the production of hot water, a plant-based purification system for the treatment of wastewater in the cellar, and the recycling of rainwater for reuse to clean farm vehicles. These Erbaluce grapes come from a vineyard mostly planted in the 70s with pergola-trained vines on mineral rich sandy and moraine gravel soils, at approximately 300 meters elevation. The grapes are hand harvested, pressed whole cluster, and fermented in temperature controlled stainless steel tanks by native yeasts. The wine is then left to age in contact with the fine lees for at least two months in stainless-steel tanks. Malolactic fermentation does not take place, and the wine is bottled in the spring.

Color: Straw yellow

Bouquet: Green pear, hazelnut, white nectarine, green apple, beeswax, mint, and acacia flower.

Palate: This is an incredibly well balanced wine, where the slightly more textured and rounded mouthfeel is balanced by bright, but not overpowering, acidity. It has a medium body, and the notes of citrus, white flowers, light stone fruit, and subtle savory hints mingle across the palate. It’s also a very versatile wine to pair food with. It is perfect for a variety of seafood dishes, such as clams with linguine and fritto misto. A summer salad with heirloom tomatoes, or a roasted lemon chicken would be great options as well! While in a perfect place to drink now as we get into warmer weather, this wine could age 3-5 more years if desired.

Further information can be found here: Cieck

2020 GROSJEAN FRERES - VALLE D’AOSTA, ITALY

Gamay

Winemaking details: The Grosjean family has been farming, cultivating grapes, and making wine in the Alpine climate of Valle d'Aosta since it was French territory. In the 1960s Dauphin Grosjean, who is the father of the 5 sons that now run the estate, decided to bring his homemade wine to the local expo, and it received incredible praises. Since then, the family has moved more away from cattle farming and agriculture to focus on vines and winemaking. They now tend 7 hectares of vines, and since 1975 only sustainable and organic farming practices have been used. After hand harvesting and destemming, the grapes undergo a 1-2 day cold soak, and then a spontaneous yeast fermentation for 7-10 days. Once dry and pressed to tank, the wine rests on fine lees, undergoes native ml, and is bottled after 8 months, unfined and and lightly filtered.

Color: Medium Ruby

Bouquet: Alpine strawberries, black currant, trumpet mushrooms, wild cherries, dried herbs, raspberry bramble, light baking spice.

Palate: While this wine has plenty of the fun fruity notes we may expect from Gamay, it also has a more serious side with earth, herbs, and light savory and spicy notes. It has abundant aromatics that carry on to the palate with light, soft tannin, and fresh acidity. Pair this wine with all sorts of cured meats, Alpen cheeses like Beaufort and Gruyere, all sorts of herb heavy dishes from vegetarian to fish and pork, or even lighter styles of game.

This wine could age another 2-5 years, however it is also drinking great now!

Further information can be found here: Grosjean

May Wine Club Selections

2020 FRANCIS BLANCHET POUILLY FUME “KRIOTINE” - LOIRE VALLEY, FRANCE

SAUVIGNON BLANC

Winemaking details: Domaine Francis Blanchet is a small estate in the villiage of St. Andelain in the heart of Pouilly-Fumé in the Loire Valley. This village is known for having the highest concentrations of silex in the soil out of the entire appellation, lending to mineral driven expressions in the wine. Francis now works the land with his son, Mathieu, who is now the 8th generation winemaker in the family. Many of the vines they tend are massal selection plantings from original rootstock planted by Francis Blanchet’s grandparents, and following DNA testing, they have proved to be some of the oldest existing clones of Sauvignon Blanc. This bottling, “Kriotine”, is a fantasy name inspired by the word “criot” which in local dialect describes a vineyard terroir with many white stones. After hand harvesting, the grapes are pressed gently to tank via gravity and fermented by native yeasts. They never use oak, and keep the fermentations cool to preserve freshness. The wine is aged on fine lees for 6 months in tank, and bottling after a light fining with bentonite and a light filtration.

Color: Pale yellow

Bouquet: Lemon pith, lychee, gunpowder, white nectarine, Asian pear

Palate: This is a great summer simmer, and an incredible value for the quality. The palate is full with a soft texture, and medium plus acidity. There is tension, verve and bright minerality, and the notes of fresh green and yellow fruits, light flowers, and subtle flinty smoke mingle throughout the palate and the long finish. Another bonus is that this is an incredibly versatile food wine! Pair this with almost any non stinky cheese, fresh fruits, charcuterie, seafood, salads, poultry, and even spicy fare, like Thai papaya salad.

While in a perfect place to drink now as we get into warmer weather, this wine could age 3-5 more years if desired.

Further information can be found here: Domaine Francis Blanchet

2019 MARTINELLE VENTOUX ROUGE - RHONE VALLEY, FRANCE

GRENACHE, SYRAH, CINSAUT, AND CARIGNAN

Winemaking details: Located due east from the mountain vineyards of Gigondas, Ventoux is one of the coolest and most biodiverse appellations in the Rhone Valley, named after the 1,912-meter Mont Ventoux at the core of the region. While many of the vineyards are located on alluvial lowlands, this estate is in the more mountainous eastern part, and widely known as the highest-quality growing area. The regional cold winds from the Alps keeps temperatures cool during the growing season, and paired with higher elevation, they see an extended growing season. Winemaker Corinna Faravel purchase the estate in 2002 (the vineyards have been cared for organically from the founding of the estate and are now certified), and has become one of the most respected micro-wineries in the area. The vineyards are planted on series of small, terraced hillsides that run from 810 to 900 ft elevation on soils that are a mix of limestone, clay, and gypsum. Grapes are harvested by hand and fermented in cement tanks on indigenous yeasts in a cellar built into the hillside. Wine is aged in unlined cement tanks on fine lees, with very little sulfur added during the vinification process, and is bottled unfined and unfiltered.

Color: Deep garnet

Bouquet: Plum, loganberry, wild raspberry, sage, anise, crushed white pepper, wet leaves, wet rock

Palate: While this is quite a classic Rhone blend, and has the power and structure one would expect, this wine drinks with a lovely freshness, elegance, and focus, that makes this blend stand out. The tannins are soft, there is plenty of acid and juicy fruits, and everything is balanced out by earthy and spicy notes. Pair this wine with herby, smokey, and grilled dishes, from veggies to poultry to wild game.

This wine could age another 5-7 years and develop more tertiary notes, but for a refreshing, juicy, fun sipper, drink within a year.

Further information can be found here: Martinelle

April Wine Club Selections

2020 TASSILO BY WEINGUT MÜLLER ALTE POINT VINEYARD - WACHAU, AUSTRIA

GRÜNER VELTLINER

Winemaking details: The Müller estate is located in the Kremstal region of Austria, and is now managed by the 3rd and 4th generations of the family. They have vineyard holdings in other regions, including the Wachau, and produce wines from the Wachau under the label Tassilo. The vineyards in the Wachau are on the property of an Abbey which was founded in 777 AD by a Bavarian Duke, Tassilo III. Vineyards were planted there in 893 AD and grapes have been tended there ever since. This single vineyard, Alte Point, is a warmer climate with barren primary rock soils. These grapes are hand harvested and go directly to the press, and ferment with native yeasts in stainless steel tanks. The wines are then racked off gross lees to steel where they age for a few months before being bottled unfined and unfiltered, with minimal effective sulfur.

Color: Pale Yellow

Bouquet: Starfruit, gooseberry, white and green pepper, ginger flowers, straw, green apple, lemon zest

Palate: This is a zippy and refreshing wine, with racy acidity and a lighter palate. The stoney soils come through with a great depth of flavors of citrus, fruits, subtle green notes, and crushed gravel, with a light spice on the finish. Pair this wine with the classic Austrian dish of sautéed kidneys, harder to pair vegetable fare such as asparagus and grilled artichoke, or with spicy foods.

This wine is refreshing and drinking great at the moment, but because of the high acid this wine could age for another 5+ years if desired.

Further information can be found here: Muller Wine

2020 CASCINA CA’ ROSSA - PIEMONTE, ITALY

GRIGNOLINO

Winemaking details: This winery is located in the village of Roero in the heart of Piemonte, and is run by Angelo Ferrio, who is now helped by his son, Stefano. Angelo is the soul of the winery and has always farmed organically, just like his grandparents did on the same land, and he believes that chemicals are a substitute for hard and honest work. He found an old vine, 1 hectare, forgotten Grignolino plot in the neighboring village of Agliano, and took a few years to tend it back to life. Now he makes this Grignolino, grown on sandy calcareous soils, every year. The grapes are hand-picked and fully destemmed before fermentation carried out by native yeasts. Once dry, the wine is racked to steel where it ages for a few months before being bottled unfined and unfiltered with minimal effective sulfur.

Color: Light Ruby

Bouquet: Bing cherries, wild herbs, strawberries, wild raspberries, violets, light baking spices

Palate: This is a classic expression of this lighter red grape from Piemonte, with present but soft tannin, bright and refreshing acidity, supple red fruits, and a spicy finish. It is clean, refreshing, slightly rustic, and great with a slight chill on a warm afternoon as the weather warms up.

This wine is meant to be consumed young, but with a few years it develops more rustic and earthy flavors.

Further information can be found here: Cascina Ca'Rossa

March Wine Club Selections

2020 I PASTINI “RAMPONE” VALLE D’ITRIA BIANCO - PUGLIA, ITALY

Minutolo

Winemaking details: I Pàstini is a small, family-run winery in the Valle d’Itria in eastern central Puglia, on a beautiful limestone plateau overlooking the Adriatic Sea. They have century old olive groves in addition to the vineyards. The climate is characterized by warmer days during the growing season, however they are not excessive as they are tempered by cool nights and foggy mornings from the coastal influence. The Carparelli family grows a vareity of grapes that are now organic certified, and all the work in the vineyards are done by hand and the grapes are all hand harvested. This white grape, Minutolo, is distantly related to the Moscato family and produces dry, aromatic white wines. After harvest, the grapes are sorted and fermented with indigenous yeast in temperature controlled stainless steel tanks. Once dry, the wine ages in steel for 6 months, does not go through malolactic fermentation, and has an additional 3 months of bottle ageing before release.

Color: Pale Straw

Bouquet: Green melon, makrut lime, lime curd, lemongrass, jasmine, white peach, black tea, Asian pear

Palate: This is a very aromatic white wine that has a lovely and complex bouquet, and dry and refreshing mouthfeel. The palate is bright and long, with a burst of flavors ranging from citrus to floral to stone and tropical fruits, with subtle savory notes. It is relatively lower alcohol, especially for a warmer region, and has a medium body with a generous texture and long finish. Pair this wine with fried fish with grilled seasonal veggies, Thai green papaya salad, local Dungeness crab curry, or even hot wings.

This wine is in a great place, yet could age another 3-5 years if desired.

Further information can be found here: I Pastini

2019 GUIMARO RIBEIRA SACRA TINTO - GALICIA, SPAIN

Mencia

Winemaking details: Pedro Rodríguez comes from a long line of farmers in the Sober village of the Amandi subzone of the Riberia Sacra region in Spain. The family has always tended vines in addition to a small finca with chickens, rabbits, pigs, and vegetables. They bottled wine for personal use and sold jugs to the local cantinas until 1991 when they established a proper winery. They named their winery Guímaro, which means “rebel” in Gallego, a nickname of Pedro’s grandfather. Pedro took over oficailly in 2001 and converted everything to organic farming, and his parents are still out in the vineyards helping him every day. These Mencia grapes are 30-45 years old, and planted on Slate, Schist, Granite & Sand soils. The vineyards are above just above the river Sil on crazy-steep slopes with grades up to 85 degrees. After harvesting by hand, the grapes are vinified in separate plots based off soil type by native yeasts. About 20% of the grapes remaining whole cluster, and the fermentation is cool and long, taking place half in tank and half in neutral oak foudre. Once pressed, the wine ages in steel for 6 months before bottling with minimal sulfur and a light filtration.

Color: Pale purple.

Bouquet: Pomegranate, cassis, blackberry, wet earth, wild cherry, light smoky spice, dried roses, gravel.

Palate: This Mencia is a lighter style than some, though still has a medium body with a great texture, supple silky tannin, a light spice, and zippy acid. The savory and spicy notes are balanced with bright berries and red fruit notes. It’s easy drinking and finishes fresh, and on a hot day could be good with a slight chill. Let this wine decant for 30 minutes, and try it out with chorizo paella, spicy squid ink pasta, Manchego and wild mushroom risotto, or carne asada tacos.

This bottling from Guímaro is mostly the younger vines and made in a style to drink when young. Other bottlings from them can age for 7-10+ years, but we recommend drinking this one in the next year or so.

Further information can be found here: Guimaro

February Wine Club Selections

2019 Karamolegos “Feredini” Santorini - Agean islands, greece

Assyrtiko

Winemaking details: Artemis Karamolegos’ grandfather built a winery and started growing vines in Santorini in the early 1950s. In 2004, Artemis officially took over the family property, upgraded the winemaking facility and equipment, and officially founded the winery. They have three hectares of vines (some over 100 years old) in some of the best growing areas of Santorini, which is known for its volcanic soils and unique way of training the vines in basket shape (kouloura) which protects the vines from the intense Mediterranean winds. They also have long term contracts with other growers across the island, which allows them to work with more varied microclimates, soils, altitudes, and varietals. These grapes are hand harvest and gently pressed to stainless steel tanks where they undergo fermentation by native and select neutral yeasts. After fermentation the wine is aged on lees for just one month before bottling.

Color: Pale yellow

Bouquet: Meyer lemon, sea air, honeydew, beeswax, passionfruit, subtle fennel.

Palate: Medium plus body with great depth and concentration of flavors, and a full and textured mouthfeel. The weight is balanced by lively acidity, loads of citrus, hints of chamomile and stone fruits, and a mineral core with a long and salty finish. Enjoy this wine with a classic Greek feta salad, grilled halloumi, fried fish, lemon garlic pasta, or ahinosalata (sea urchin dip).

While drinking great now, this wine could also age for 5-7 more years.

Further information can be found here: Artemis Karamolegos

2010 FATTORIA DI SAMMONTANA CHIANTI DOCG - TUSCANY, ITALY

90% Sangiovese 10%

Winemaking details: This property dates back to a 12th century church, and was bought in 1867 by a Polish man who lived in Tuscany and married a local woman. Their son Massimo is the one who championed the land to it’s current glory, and now it is the fourth generation of the family to steward this property. They have 13 hectares of vines and 3,000 olive trees planted on alluvial and gravelly soils that are farmed organically and biodynamically. The vines for this classic and fresh Chianti are 15-40 years old and are hand harvested. Once in the cellar, the grapes undergo a cool and long native yeast fermentation in concrete tanks. For extraction they utilize both punchdowns and pumpovers, depending on the vintage and the stage of fermentation. Once dry, the wine is pressed and racked to stainless steel where it rests before being bottled.

Color: Ruby

Bouquet: Black cherries, red currant, raspberries, balsamic, tobacco, light nutmeg, tomato leaf, leather.

Palate: A fresher and younger Chianti, this wine is bursting with red fruits and light spice and earth. It has present but velvety tannin, a medium body with a soft mouthfeel, and refreshing acidity. You really can’t go wrong drinking this with pizza or pasta, but for something a bit different try it with spicy carne asada tacos, mixed grilled veggies, endive with pecorino and olive oil, or Tuscan bean soup.

This wine is in a great place to enjoy now, and is meant to be consumed within 2 years.

Further information can be found here: Fattoria di Sammontana

January Wine Club Selections

2020 DOMAINE DE LA PÉPIÈRE “LA PÉPIÈRE” MUSCADET SÈVRE & MAINE SUR LIE- LOIRE VALLEY, FRANCE

Melon de Bourgogne

Winemaking details: The legendary estate of Domaine de la Pepiere was purchased by Marc Ollivier in 1984. The domaine's name derives from the French word for thirst (pépie). Marc was one of the first (and the Domaine is still one of few) in the area to hand harvest the grapes, separately vinify and bottle different vineyards and plots, and really champion the quality and unique terroirs of the Muscadet region. In 2019 Marc retired and now the Domaine lies in the capable hands of Rémi Branger and Gwénaëlle Croix. The vines are planted on sandy, granite-based soils. Farming is organic certified with biodynamic practices, and harvest is done by hand. These Melon de Bourgogne grapes go directly to the press and the juice is settled for 12 hours. It is then fermented in stainless steel tanks with native yeasts, and laid to rest on its lees until bottling, with just a small amount of sulfur added.

Color: Medium Straw

Bouquet: Lemon zest, yeasty, green pear, white nectarine, wet stone, lime blossom, crushed shell, slightly honied.

Palate: The palate is clean and fresh with an underlying minerality. It is bone dry and has a lighter body with quite high acidity, and a subtle creaminess from the time spent on lees. This is an easy drinking wine that goes great with many culinary delights. Try it with raw oysters (obviously), caesar salad, lime hummus, crab lasagna, a coconut ginger lemongrass white fish curry, or lighter Thai fare.

This wine is in a great place to enjoy now, and this is the entry level Muscadet from the Domaine. They make other bottlings of Muscadet that are meant to age longer, yet this one could still go 2-3 more years.

Further information can be found here: Domaine de la Pepiere

2020 CIRELLI LA COLLINA MONTEPULCIANO D’ABRUZZO DOC – ABRUZZO, ITALY

Montepulciano d’Abruzzo

Winemaking details: Francesco Cirelli has a farm of 22 hectares, of which 6 are under vine. He has two labels, with this wine coming from his “La Collina” project, which is released sooner and is not aged or fermented in amphora. The property is certified organic and utilizes biodynamic practices. In addition to the vineyard, they tend chickens, orchards, row crops, grains, and livestock. The grapes are grown on chalky limestone clay soils, are dry farmed, and are all hand harvested. Once in the cellar the grapes are destemmed and fermented with native yeasts at cooler temperatures in stainless steel. The extraction and pressing are both very light, and the wine rests in steel for just 6 months before bottling with a small amount of sulfur and no fining or filtration.

Color: Medium Ruby

Bouquet: Black raspberry, plum, wild herbs, boysenberry, baking spices, light violet.

Palate: This Montepulciano d’Abruzzo is lighter than some because of the lack of oak or amphora, and the gentle extraction and pressing. It is very food friendly because of the bright acidity, medium body, present yet soft tannin, and juicy red fruits. Because of the subtle earthy and spice notes, this wine would go great with most grilled/smoked/braised beef, pork, game, and veggies. It would also be a great companion to red sauced based pizza or pasta, and a grand array of cheeses.

This wine is in a great place to enjoy now, however could be laid down 3-4 years if desired.

Further information can be found here: Francesco Cirelli