August Wine Club Selections

2018 MADSON WINES “LES ENFANTS DU SOLEIL” – SANTA CRUZ MOUNTAINS, CALIFORNIA

Chardonnay

Winemaking details: This local wine comes from two vineyards practicing organic farming techniques. The majority (66%) is from the PM Staiger Vineyard near Boulder Creek, which is old, own-rooted vines. The rest (34%) is the Toyon Vineyard in the Soquel hills at about 400ft elevation. After hand harvesting, the grapes are whole-cluster pressed and fermented naturally. The wine goes through full native ML fermentation and the wine only sees a small amount of sulfur at bottling. 

Color:  Brilliant Gold

Bouquet: Green apples, lemon and lime blossom, starfruit, dried pineapple, wet stones and sea air.

Palate: A full and pleasant mouthfeel with sharp acidity and a slight creaminess. With great depth and many tiers of flavors from minerals to flowers and fruit, this wine has a long lasting and mouth-watering finish. Some great pairings would be local grilled salmon (in season now), dungeness crab with a lemon-butter sauce, or a simple pasta dish with brie cheese.

This wine is drinking great now, but will cellar an additional 5-7 years. 

Further information can be found here: https://www.madsonwines.com/

2018 BOW & ARROW – WILLAMETTE VALLEY, OREGON 

Pinot Noir

Winemaking details: These grapes come from the Walnut Ridge Vineyard which was planted in 2000 near Eugene. Because of the Bellpine soils (high clay content), the vines are all dry farmed. The grapes are hand harvested and fermented partially whole-cluster with some carbonic maceration. There are no additions aside from a small amount of sulfur before bottling. 

Color:  Pale Ruby

Bouquet: Wild raspberry, graphite, plum, wet earth, baking spices, cherry.

Palate: This medium bodied wine has dusty tannins and a full but soft mouthfeel. The acidity is pleasant and balanced by the fresh darker fruits. A layered red with an especially lingering earthiness, characteristic of Pinot Noir from this area, full of mushroom, duck sauce, and forest floor. This wine would taste great with smoked duck and grilled mushrooms. 

Enjoy this wine now or cellar it up to five years. 

Further information can be found here: https://www.bowandarrowwines.com/

July Wine Club Selections

2018 DOMAINE OSTERTAG “LES JARDINS” – ALSACE, FRANCE

Riesling

Winemaking details: Andre Ostertag is a second-generation winegrower, focused on low intervention winemaking to express the great Alsatian terroir on the land which has been farmed biodynamically since 1998. The grapes for this wine are from a variety of plots all cared for and harvested manually. After a long and gentle nine-hour press, the juice is settled into stainless steel tank where it ferments with indigenous yeasts. When spring comes and the wine warms up, malolactic fermentation also occurs naturally, and the wine rests on lees for a year.

Color:  Golden Straw

Bouquet: Honeysuckle, yellow peaches, lemon zest, green apple, oyster shell.

Palate: A lively and vibrant Riesling with a great depth and complex array of flavors. A medium body and the slightest touch of RS are met with a powerful and long acidity. The wine finishes salty and dry, begging for food. While this wine is quite a versatile food wine, it would pair excellently with a rich fish, Szechuan eggplant, or cured pork.

This wine is drinking great now, but if you are strong willed you could hold onto it for 10+ years.

Further information can be found here: https://shop.kermitlynch.com/product/detail/18FOS20.html

2017 HOFGUT FALKENSTEIN “NIEDERMENNIGER SONNENBERG” TROCKEN – MOSEL, GERMANY

Spätburgunder (Pinot Noir)

Winemaking details: Erich started acquiring old vineyards in the area when it was not well known as a wine region. He now has 12 hectares of old vines planted to steep, rocky hillsides. All grapes are manually cared for (the land is too steep for tractors) and harvested. Once picked, the grapes are fermented whole cluster with native yeasts and undergo daily pigage during fermentation.  This red wine is a bit unique in that it does not go through ML fermentation as the pH of the wine is so low, which is characteristic of the soil type, climate, and style of Hofgut Falkenstien. The wine is aged in old neutral casks in a cellar built into the hillside for 6-9 months. In an old school fashion, the wine is bottled unfined and unfiltered directly from cask.

Color:  Pale Ruby

Bouquet:  Mushroom, forest floor, Tulare cherry, red currant, blackberry bramble.

Palate: Tart cherry and mouthwatering acidity are met with earthy umami notes and crunchy tannins. Light and bright, this is a great summer wine that would be enjoyable with a slight chill. This fine example of a German Pinot Noir would pair perfectly with all sorts of wild meats and game, and savory mushroom dishes.  

A great wine for this summer, but will hold well for 5-7 years.

Further information can be found here: http://www.hofgutfalkenstein.com/index.html

June Wine Club Selections

2019 LA BASTIDE BLANCHE ROSÉ – BANDOL, FRANCE

Mourvèdre/Grenache/Cinsault

Winemaking details: Louis Bronzo has been making terroir driven wines in the Bandol AOC since the 70’s. This Rosé is a special cuveé bottled only for Weygandt-Metzler Imports and is only available in the US market. Bronzo farms for quality by keeping yields low, using organic viticulture, and keeping his cellar impeccably clean. The grapes for this Mourvèdre dominated wine are all grown in limestone soils, hand harvested, and then go directly to the press, after which the wine is fermented and aged in stainless steel.

Color: Pale Pink

Bouquet: Red berries, watermelon, slight spice, oyster shell, orange blossom.

Palate: This rosé is a perfect way to welcome in Summer! It has more body than some Provencal rosé, but in the grand scheme of rosé is still considered lighter bodied. There are great fresh strawberry and raspberry notes, yet the finish is dry and the myriad of fruits does not overwhelm. The acidity is bright and refreshing and yet the palate has an inviting roundness to it. This wine would be great with grilled salmon, classic paella, or a stone fruit, balsamic, burrata salad.

This wine is meant to be enjoyed young.

Further information can be found here: http://www.weygandtmetzler.com/domaine-la-bastide-blanche

2018 VINCA MINOR – MENDOCINO, CALIFORNIA

Carignan

Winemaking details: Vinca Minor was founded on the love of Carignan, especially from older vineyards. These grapes in particular are from 85 year old and dry farmed vines from Hawkeye Ranch, which is certified organic. After hand harvesting, grapes are fermented whole cluster with native yeasts and put to rest in neutral oak barrels for 18 months. Bottled unfined and unfiltered, 350 cases produced.

Color: Medium Ruby

Bouquet: Black and red currant, suede, cedar, herbs, and slight floral notes.

Palate: Black and red currant, raspberries, pomegranate, with a slight meatiness and faint notes of black tea. The wine’s soft, subtle tannins are balanced by its bright fruit and acidity. We recommend pairing this wine with duck confit, carnitas tacos, wild mushroom risotto, or some nice aged gouda.

Drink now or within 3 to 5 years.

Further information can be found here: https://vincaminorwine.com/pages/about-us

May Wine Club Selections

2019 CASTELVECCHIO VITOVSKA – CARSO, ITALY

Vitovska

Winemaking details: Vitovska is a white grape varietal indigenous to the Carso region of Friulia-Venezia-Giulia.

Color: Straw yellow

Bouquet: Saline, thyme, acacia, with light notes of honey and mandarin blossoms.

Palate: Slightly viscous and savory with bright acidity. We recommend pairing this wine with squid ink pasta, mussels in white wine sauce, or a nice arugula salad.

Drink now or within the next 3 to 5 years

Further information can be found here: http://www.castelvecchio.com/eng/wine/whites/vitovska-49

2016 CASTELVECCHIO CABERNET FRANC – CARSO, ITALY

Cabernet Franc

Winemaking details: The landscape is typical of the Carso region: arid and rocky soil with a reduced stratum of red sand, but rich in iron and lime-stone. The area is constantly ventilated and influenced by the near sea. First 4 months in stainless steal containers to complete the malolactic fermentation and to favour tartaric precipitation; 1 year in small barriques of 225/350/550 litres of French, Californian and Austrian oaks; 1 year in 7.5, 15 and 25 HL barrels of Slovenian, French and Austrian oaks; 4/6 months in bottles before being traded.

Color: Medium Ruby

Bouquet: Wet forest floor, green bell pepper, cracked black pepper, tobacco, sage, dark red cherry.

Palate: Full bodied with medium, silky tannins. We recommend pairing this wine with venison, duck confit, lamb chops, or grilled portobello mushrooms.

This wine is great now, but will hold up for 5-7 years.

Further information can be found here: http://www.castelvecchio.com/eng/wine/reds/cabernet_franc-32

April Wine Club Selections

2017 NANCLARES & PRIETO “TEMPUS VIVENDI” – RÍAS BAIXAS, SPAIN

Albariño

Winemaking details: These grapes come from 6 different parcels all with very close proximity to and strong influence from the Atlantic Ocean. They are hand harvested and processed with freshness in mind. A whole cluster press straight to steel tank for a native yeast fermentation. Ageing in steel for six months on the fine lees, with malolactic fermentation blocked. Bottled unfined and unfiltered with minimal sulfur usage.

Color: Pale yellow with green tinges.

Bouquet: Briny, crushed rocks, lime, lemon flowers, cream, herbs.

Palate: This wine is quite bright and lively on the palate, with racy acidity and a medium body. It is long and reminiscent of the sea. It begs for oysters, grilled fish, or any other fresh sea fare.

This wine is great now, but will hold up for 5-7 years.

Further information can be found here: http://www.josepastorselections.com/uploads/1/3/9/1/13912267/nanclares_y_prieto_-_tempus_vivendi_2017_tech_sheet.pdf

2018 MONTESECONDO ROSSO TOSCANO – TUSCANY, ITALY

Sangiovese

Winemaking details: All of the vines that Silvia Messana of Montesecondo tends are in the DOCG of Chianti Classico, but he labels most of his wines under IGT Toscano. His wines tend to be a bit lighter in style than most in the area. The grapes for this wine come from two parcels, one being more clay based soil at a lower elevation and warmer site, and the other having more limestone rich soils at a higher elevation. After hand harvesting, the grapes are mostly destemmed and ferment spontaneously in concrete vats. There are no extraction methods such as punchdowns or pumpovers used, and the maceration is shorter than most Chianti. The wine rests in concrete for a year before being bottled unfined and unfiltered with sulfur only used sparingly at bottling.

Color: Crimson

Bouquet: Cherries, leather, earth, violets, and a plethora of red fruits.

Palate: This surprisingly low alcohol wine (11.5 %) has a light to medium body, chalky tannin, and high acidity. It has a nice mouthfeel, complex layers, and a rustic feel. Give it an hour or so to decant, and pair it with Lasagna, Spaghetti, or Cioppino for a great night.

This wine is great now, but will hold up for 5-7 years.

Further information can be found here: https://www.bowlerwine.com/producer/montesecondo

March Wine Club Selections

2018 MULLINEAUX “KLOOF STREET”  – SWARTLAND, SOUTH AFRICA

Chenin Blanc

Winemaking details: These grapes come from three different vineyards around Swartland, all with different soils (Shale, Schist, and Granite) and a vine age of around 40 years. They are harvested, chilled, pressed whole cluster, and then the juice settles overnight before being racked to tank and neutral barrel for fermentation. Racking is minimal, native yeasts are used for fermentation, and besides minimal sulfur additions, there are no other additions to this wine.

Color: Pale Yellow

Bouquet: Honey, wet chalk, yellow apricot, pineapple, pears, lemon zest.

Palate: This is a lively Chenin Blanc teeming with a wide array of flavors. It has a medium weight body with some fleshiness in the palate, and present but soft acidity. The layers keep opening as the wine finishes with a nice wet stone minerality. It goes especially well with mildly spicy curries, stir fries, and shellfish.

This wine is meant to be consumed young and fresh – Enjoy within two years

Further information can be found here: https://mlfwines.com/mullineux/

2016 MULLINEAUX  – SWARTLAND, SOUTH AFRICA

Syrah

Winemaking details: These grapes come from seven plots around Swartland, with vine age ranging from 21 to 28 years and varied soils of Shale, Schist, decomposed Granite, and Iron. Each plot is kept separate until the final blending in spring. After hand harvesting, grapes are chilled and then fermented 50% whole cluster in tank with native yeasts. The fermentation’s are kept relatively cool and pigeage is done gently once or twice a day (depending on the lot and desired extraction). Once dry, the wines will continue to rest on their skins for a few more weeks, then are aged in 15% new French oak large format wood. Only a small amount of sulfur is added at crush, and no other additions are made to the wine.

Color: Deep purple-ruby

Bouquet: Deep black and purple fruits, crushed rose petals, violet, and iron, all with a savory and spicy undercurrent.

Palate: The palate is bold and lush yet earthy and refined, with firm and leathery tannin. Medium body and nice acidity with complex flavors make this wine quite enjoyable. Pairs well with anything from a classic burger to a juicy rack of lamb.

Drink now or wait up to ten years.

Further information can be found here: https://mlfwines.com/mullineux/

February Wine Club Selections

2018 YVES LECCIA ÎLE DE BEATÉ BLANC – CORSICA, FRANCE

Vermentino/Biancu Gentile

Winemaking details: Yves Leccia farms his vines organically in the chalky/schist soil of Patrimonio, which is on the North end of Corsica. He does all the work himself, both in the vineyard and cellar, and the wines show his meticulous care in the refined style. After hand harvesting, sorting, and pressing whole cluster, the juice settles for 24 hours before going though a native fermentation in stainless steel, which lasts up to 20 days. The wine does not undergo malolactic fermentation or have any contact with oak.

Color: Pale Straw

Bouquet: White flowers, citrus, light stone fruit, some herbal notes

Palate: An oily and luscious texture balanced with bright acidity and lots of minerality. Very clean, polished, and long. Goes well with grilled fish and other coastal fare.

Drink now or wait up to ten years.

Further information can be found here: http://www.yves-leccia.fr/vin-corse/cuvee-yl/blanc-2016

2015 ALAIN GALLETY VIVARAIS ROUGE – RHÔNE VALLEY, FRANCE

Syrah/Grenache

Winemaking details: These 40-year-old vines sit atop clay and limestone soils in the high-altitude village of Vivarais in the Southern Rhône. After hand harvesting, the grapes are put directly into cement tanks where they undergo a whole cluster native yeast fermentation with 3-4 pumpovers a day. Once dry and pressed, the wine is aged in large neutral Burgundian barrels for 14 to 15 months before being bottled unfined and unfiltered.  

Color:

Bouquet: Purple and black fruits, violets, white and black pepper, vegetal undertones.

Palate: Savory and elegant with pure dark fruits and classic spice. Bright and lively, juicy and smooth, this goes great with cured meats, grilled game, and hard cheeses.

Drink now or wait up to five years.

Further information can be found here: https://gallety.fr/#domaine-gallety

January Wine Club Selections

2018 TORRE DEI BEATI “GEOCHERMO CON I FIORI” ABRUZZO BLANCO – MARCHE, ITALY

Pecorino

Winemaking details: Off the shores of the Adriatic in Abruzzo is Loreto Aprutino, where these vines grow at 300m above sea level. On clayey-limestone soils the grapes see warm days and cool nights which help to ripen the grapes and maintain acidity levels. After meticulous hand harvesting the grapes are sorted and pressed to stainless steel temperature-controlled tanks, where the fermentation and ageing takes place.

Color: Straw Yellow

Bouquet: Lemon blossom, yellow fruits, honeycomb, and fresh herbs.

Palate: This fresh and mid-body wine starts with a burst of flavors welcomed by saline and chalky minerality. Bright acidity makes for a mouthwatering and lingering finish. Pairs great with cheese, nuts, fondue, and shellfish.

Drink now or wait up to five years.

Further information can be found here: http://www.torredeibeati.it/en/

2016 SIMON DI BRAZZAN – FRIULI, ITALY

Cabernet Franc

Winemaking details: Nestled between the Alps and the sea, these grapes come from two small vineyards in the DOC Isonzo del Friuli. The soil of the area is known for its great fertility and drainage, and these vines are especially thriving due to years of organic and sustainable agriculture. They are harvested in the early morning by hand to keep them cool and fresh. Once in the winery, they are carefully destemmed and ferment in stainless steel tanks. After the juice is dry and pressed, ageing occurs with the wine on its fine lees for an extended period of time.

Color: Inky ruby with a purple tinge

Bouquet: Violets, plums, vanilla, suede, herbs, and pepper.  

Palate: With structured and smooth tannin, this medium plus body red is layered with flavors and dimensions. Fresh acidy leads to a bright and elegant wine that goes with anything from charcuterie and cheese to spicy chicken or even spaghetti with meatballs.

This wine is enjoyable now but can be cellared for another ten years.

Further information can be found here: https://www.simondibrazzan.com/