December Wine Club Selections

2018 AT ROCA - ANIMA MUNDI “CAMÍ DELS XPOS” CLASSIC PEDEDÈS – CATALUNYA, SPAIN

Macabeu/Xarel-lo

Winemaking details: Agustí Torello Roca is a fourth-generation sparkling wine maker in Catalunya. His family traditionally made Cava, but he wanted to make wines with more of a sense of place. He grows mostly indigenous varietals in the DO of Classic Pededès, one of the first appellations to require organic farming. These grapes are grown Biodynamically, harvested by hand, and fermented with native yeasts. This wine does not undergo malolactic fermentation to preserve acidity, and is bottled with zero dosage.  

Color: Pale straw

Bouquet: Perfumed, citrus blossom, notes of guava.

Palate: Clean and chalky with edgy acidity and a lingering bone-dry finish. Great by itself as an aperitif or with light snacks.

This wine is made to be appreciated within a year.

Further information can be found here: http://www.josepastorselections.com/at-roca.html

2015 CATHERINE LE GOEUIL CARIANNE - CÔTES DU RHÔNE VILLAGES, FRANCE

Grenache/Syrah/Mourvèdre/Carignan/Counoise

Winemaking details: Winemaker Catherine has had a passion for tending her vines organically since she bought her small estate in the Southern Rhone back in 1993. She gained organic certification soon after. After being harvested by hand, the grapes are partially destemmed (the percentage varies by vintage), undergo a spontaneous ferment, and see daily pumpovers. Once dry and gently pressed, the wine is aged in cement and steel, and bottled unfined and unfiltered.

Color: Deep Ruby

Bouquet: Black fruits, violets, thyme, black pepper.

Palate: Floral, savory, and spicy with finesse. Medium body with smooth tannins, fresh acidity, and fruity undertones. This wine pairs perfectly with all sort of beef, lamb, and game dishes.

Drink now or cellar up to five years.

Further information can be found here: https://www.kermitlynch.com/our-wines/catherine-le-goeuil/

November Wine Club Selections

2017 DOMAINE CHEVEAU “LES GRANDES BRUYERES” MÂCON FUISSÉ – BURGUNDY, FRANCE

Chardonnay

Winemaking details: This Chardonnay is produced from 40-year-old vines planted to limestone-clay soils in the village of Fuissé. The wine is fermented in stainless steel vessels, after which it is racked to older oak barrels. The wine is aged on fine lees for one year before bottling.

Color: Clear yellow straw

Bouquet: Honeyed peach, white flowers, slight nuttiness

Palate: Pure, concentrated, and mineral driven, this lively wine has notes of ripe fruits and a rich mouthfeel while maintaining racy acidity. Great with salty finger foods, creamy pasta or risotto dishes, poultry and fish of all sorts, and grilled veggies.

Drink now or cellar up to five years.

Further information can be found here: https://www.vins-cheveau.com/cms2/index.php/les-vins/macon-chaintre-le-clos-2

2017 DOMAINE JEAN-MARC PILLOT “LES GRANDES TERRES”  – BURGUNDY, FRANCE

Pinot Noir

Winemaking details: This small vineyard south of Chassagane has Pinot Noir vines averaging over 65 years in age. The grapes are hand harvested, fully destemmed, and cold soaked for five days before undergoing fermentation with daily punchdowns and pumpovers. After pressing, the wine is racked to barrel where it remains on fine lees for 12 months. The wine is then aged in steel for six months before being bottled unfiltered.

Color: Pale Ruby

Bouquet: Bright red fruits and forest floor with accents of violet and baking spices.

Palate: Driven by earth tones and balanced with cherries and wild berries. This elegant and classic wine has lively acidity, supple tannins, and finishes with stony minerality and pleasant rusticity. Pairs best with game and duck, but can be enjoyed with steak or chicken as well.

Drink now or cellar up to ten years.

Further information can be found here: https://madrose.com/burgundy/cote-de-beaune/domaine-jean-marc-pillot/

October Wine Club Selections

2018 TERENZUOLA “FOSSO DI CORSANO” COLLI DI LUNI - TUSCANY, ITALY

Vermentino

Winemaking details: The Colli di Luni appellation is near the sea between Tuscany and Liguria and sits at elevations of over 1000ft. These Vermentino grapes grow in grounds rich with schist, are harvested by hand, see a short maceration before pressing, and are fermented at cool temperatures in tank with indigenous yeast. The wine ages on the lees in tank for 6 months, and is racked by gravity before bottling.

Color: Pale yellow

Bouquet: White peaches, grapefruit, ginger flower, and wet rock.

Palate: Weightier than many Vermentinos with a round and creamy mouthfeel balanced by refreshing and bright acidity. Full of concentration, minerality, brininess, and yellow fruits. This wine pairs great with ocean fare, however, it can also stand up to heartier dishes like traditional Italian Pasta.

Drink now or cellar up to five years.

Further information can be found here: https://www.terenzuola.it/wp-content/uploads/2019/02/Terenzuola_SCHEDE_TECNICHE_ENG_FossoCorsano.pdf

2013 CASINA VAL DEL PRETE NEBBIOLO D’ALBA - PIEDMONTE, ITALY

Nebbiolo

Winemaking details: 30+ year old Nebbiolo vines sit at 900 feet elevation near the Tanaro River. The hand harvested grapes have a long maceration in steel tank, with up to 7 pumpovers each day. Once dry and pressed, the wine is racked to new French oak barrel for 24 months, then spends 6 months in bottle before release.

Color: Translucent garnet with brick tones

Bouquet: Rose petal, leather, black cherries, and spice.

Palate: The firm and present tannin dances with high acidity and a long finish. Very pleasant tertiary flavor characteristics come through, along with soft red fruits and faint smoked meat. Pair with any game dishes, beef, or weightier poultry meals.

Enjoy this wine now, or wait another 10-15 years for it to further develop.

Further information can be found here: http://www.vinitywinecompany.com/wine/nebbiolo-dalba/

September Wine Club Selections

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

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

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

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

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/