April Wine Club Selections

2017 BODROG BORMŰHELY “VÁRHEGY” – TOKAJ, HUNGARY

Furmint

Winemaking details: Located in the North-East of Hungary on the Bodrog River, the appellation of Tokaj is famous for it’s sweet wines, yet less known are the delicious dry wines coming of of the region, like this one made by Hadju Janos and Farkas Krisztian. These Furmint grapes are grown on volcanic influenced tufa, rhyolite, and clay soils and farmed with the environment in mind. After hand harvesting and sorting, the grapes see a short 5 hour skin maceration before being pressed. Once settled, the juice is transferred to neutral (locally sourced) Hungarian oak barrels where it ferments and ages on the lees for 6 months before bottling.

Color: Pale straw

Bouquet: Honey, grapefruit, pear, lime oil, green apricot, wet rock, light spice

Palate: On the lighter side of Furmint, this wine is pure, bright and fresh. It has a medium and zippy acidity that is met with plentiful orchard and citrus fruit flavors. There is a unique subtle spice that comes from the Hungarian oak, and the wine has a long salty finish. Pair this with oysters, sushi, creamy herbed risotto, or a rich chicken alfredo.

While this wine is tasting great now, and with the high acidity it will hold up for another 2-3 years.

Further information can be found here: http://www.bodrogbormuhely.hu/index.php/hu/

2019 Filipa Pato “Dinâmica” – Bairrada, Portugal

Baga

Winemaking details: The Baga grapes that go into Filipa Pato’s “Dinamica” tinto, are handpicked from different vineyards within Bairrada. This is due in part to Filipa Pato’s philosophy that utilizing Baga grapes grown on limestone soils from different locations leads to a more complex wine. Each site has its own expression of Baga, resulting in a more layered wine. The vineyard sites lie approximately 15 kilometers from the coast, and experience a very intense Atlantic influence. After the grapes have been harvested, they are fully destemmed before they begin fermenting in tanks, with little extraction and long maceration on the skins.

Color: Deep Ruby

Bouquet: Blackberry, currant, plum, licorice, mint, and tar

Palate: Packed with bright black fruit notes, tart red cherry, and herbal undertones of eucalyptus and sage. Medium bodied with soft dusty tannins and ripping acidity. Pair this with richer, meatier dishes, such as pork belly or grilled lamb. This wine would also be a great complement to a classic Portuguese fish stew.

While the “Dinâmica” is tasting great now, Baga wines are known to age well, and this particular one could be enjoyed within the next 5-7 years.

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

March Wine Club Selections

2019 CORVERS-KUTER BAIKEN VINEYARD – RHEINGAU, GERMANY

Riesling

Winemaking details: The Baiken Vineyard has Grosse Lage (Grand Cru) status, and is perched on a steep hillside above the Rhine River with nutrient poor mica and quarts soils, and is certified organic. The grapes are hand harvested and fermented with native yeasts for a slow and cold fermentation to preserve delicate aromas. After fermentation the wine rests on its lees in stainless steel before bottling. Unfined/Unfiltered.

Color: Pale straw

Bouquet: Meyer lemon, tar, grapefruit pith, lime oil, white nectarine, light mint.

Palate: This is a zesty and zippy dry Riesling that is long and mouthwatering. It has a slight creaminess from the time spent on lees, leading to a lovely texture and mouthfeel. Bright and refreshing yet full of flavor, this wine is a great food wine. Try it with most types of mild or rich cheeses, miso black cod, fresh (local Dungeness) crab tagliatelle, or cheesy polenta with roasted seasonal veggies.

While this wine is tasting great now, Rieslings are known to age well and this wine would hold up for 5-7 years.

Further information can be found here: http://www.corvers-kauter.de/en

2018 VITTORIA PORTELLI – SICILY, ITALY

Frappato

Winemaking details: The Portelli family has been farming and making wine on Sicily in the town of Vittoria since the 1860s. The estate is now organic certified, and they only grow the grape varietals Frappato and Nero d’Avola. This Frappato was planted in 1982 on clay volcanic soils, and is hand harvested and fermented with indigenous yeasts in steel tank. It is then pressed once dry and aged in steel on its fine lees for 9 months before bottling.

Color: Pale Ruby

Bouquet: Wild herbs, cranberries, hibiscus, red currant, prosciutto, tobacco, light baking spices, pepper.

Palate: This is a relatively lighter expression of Frappato, with bright acidity and crunchy red and blue fruits. It still has structure to it, with soft grainy tannins and a smooth finish. It is easy to drink and quite quaffable, with an underlying savory note and lingering spice. This wine would pair nicely with grilled quail, a fresh pasta with roasted bell pepper and sundried tomato, or traditional pancetta. Serve this wine at room temp, or put it in the fridge for 15 minutes before enjoying.

This thirst-quenching red is meant to be enjoyed relatively young - consume within 3-4 years

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

February Wine Club Selections

2019 LE ROCHER DES VIOLETTES – lOIRE VALLEY, FRANCE

Chenin blanc

Winemaking details: After studying winemaking and working around France, Xavier Weisskopf bought land with vines in Montlouis in the Loire Valley and began farming some old vines and making wine. The estate is certified organic and he has gained quite a following in the last few years. This Chenin blanc comes from 60 year old vines planted to silex and limestone based soils. After hand harvesting and pressing, the juice ferments with indigenous yeasts, mostly in steel tanks and a small portion in used large French Oak barrels. It is aged 7 months before bottling.

Color: Pale straw

Bouquet: Honeysuckle, lime blossom, fresh peaches, apple.

Palate: This is a bright a mineral driven Chenin blanc with beautiful balance. It has great acidity and a soft texture, and finishes long with a honied note. This is a great cheese wine, pairing well with a wide range of flavors from chèvre to comté to blue. It would also be a fine accompaniment to crab cakes or grilled halibut with blood orange citrus salad.

This wine is quite expressive and tasting great now, but will hold for another 1-2 years.

Further information can be found here: https://en.lerocherdesviolettes.com/

2017 krater celalrs – El dorado, california

Cabernet Franc

Winemaking details: The Camino Alto Vineyard sits at 2900 feet above sea level and is greatly influenced by the cool mountain air during the nights of the growing season. The soils are volcanic influenced and have a unique red clay component. These grapes are hand harvested, fermented 100% whole cluster with native yeasts, and pressed to neutral oak. The wine undergoes native malolactic fermentation and rests in barrel for 10 months before being bottled unfined and unfiltered with minimal sulfur.

Color: 

Bouquet: Blueberry compote, black pepper, lavender, fresh plums, wet asphalt

Palate: This is a bright and aromatic style of Cabernet franc, with a medium body and slightly grippy but soft tannin. It is lively and thirst quenching, bursting with flavors and leaving you with a lingering spicy finish. This wine would be great with wild mushroom ragout, braised lamb shoulder, or frankly any type of game.

This wine is tasting great now, and will cellar for up to 5 years.

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

January Wine Club Selections

2019 BORGO PAGLIANETTO “TERRAVIGNATA” – MARCHE, ITALY

Verdicchio di Matelica

Winemaking details: At the heart of this winery is great care for the environment and the soil, wanting the land to be thriving for the next generation. Because of this both the grapes and wine are certified organic. These Verdicchio grapes are hand harvested and go directly to the press, after which the juice is fermented with native yeasts in stainless steel tanks. Once the fermentation is complete, the wine is racked into tank where it ages for 4 months before bottling.

Color: Pale straw

Bouquet: Green apple, green almond, lime oil, lemon curd, light brine, under ripe peaches

Palate: This is a very lively wine with racy acidity, a lighter body, and a soft texture with a slightly oily mouthfeel. It is classic and characteristic of the grape and region, and has a lovely saline note that lingers on the back palate. This wine would be great with calamari, bocarones, an extra zesty pesto pasta, or lemon-herb risotto with grilled lingcod.

This wine is bright and fresh and meant to enjoy within 2 years.

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

2017 DOMAINE DE ORCHIS – HAUTE SAVOIE, FRANCE

Mondeuse

Winemaking details: This young Domaine located in Frangy, a French alpine town near Mont Blanc, was started by Phillipe Heritier in 2007. Along with vines, this versatile man also farms snails for high-end restaurants throughout the country. The estate was certified organic in 2011 and has been using biodynamic practices (without certification) since 2009. The Mondeuse was planted on a 2 hectare plot in 1992 on rocky and clay soils heavily influenced by glacial activity. Phillipe chooses to destem 95% of the grapes and ferment with indigenous yeasts. Ageing takes places in neutral oak barriques on fine lees for 18 months and the wine is bottled unfined and unfiltered with minimal effective sulfur.

Color: Medium Ruby

Bouquet: Fresh blackberry, black currant, violets, leather, baking spices, alpine soils

Palate: This wine is layered and complex, with a beautiful intensity of flavors yet an elegant mouthfeel. It is medium bodied with bright acidity and smooth tannin. The wonderful aromatics continue on the palate and keep evolving, with a lingering and spicy finish. This wine is alive and would benefit from decanting for 30 minutes (or if you have restrain sipping slowly over a few hours). Things to eat with Mondeuse include savory herb cheese fondue or other alpine cheeses, tartiflette (a classic dish from Savoie), grilled veggetable casserole, or a hearty rabbit stew.

Enjoy this wine now, or cellar it for up to 10 years.

Further information can be found here: http://domainedesorchis.fr/?page_id=62&lang=en

December Wine Club Selections

2017 AT ROCA ROSAT RESERVA – CLASSIC PENEDÈS, SPAIN

Macabeu/Garnatxa

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 in the world to require to organic farming. This traditional method sparkling wine is a great example of this DO and the local grapes. The grapes are hand harvested, and the Garnatxa is gently macerated on its skins for 9-12 hours while the Macabeu is destemmed and pressed, and both go to tank for primary fermentation. The wine then goes into bottle with a small dosage for secondary fermentation & aging for at least 20 months before being disgorged to order with just 3.5 g/l of RS.

Color: Pale Salmon

Bouquet: Wet chalk, raspberry, strawberry, light brioche,

Palate: Very bright and refreshing on the palate with a zippy acidity, but balanced with a slightly round and creamy texture and finely beaded bubbles. The fruit is present and pleasant and the wine finishes dry. It would pair great with any celebration, cheese board, or chocolate truffle assortment.

This is drinking great now, and could still be enjoyable in 2-3 years.

Further information can be found here: https://www.atroca.eu/en/

2018 CASA CASTILLO “EL MOLAR – JUMILA, mURCIA, SPAIN

Garnacha

Winemaking details: These grapes are planted to gravel soils at about 750 meters above sea level, and are certified organic. After hand harvesting, the grapes are fermented 50% whole cluster in concrete tanks with indigenous yeasts. After pressing, the wine spends 14 months in foudres and neutral 500L French oak barrels.

Color: Pale garnet

Bouquet: black cherry, raspberry, red apple, black and white pepper, wild herbs, orange rind

Palate: Fine and dusty tannins are met with characteristic bright red fruits and a slight spice. On the lighter side of Grenache, this wine delivers nuanced flavors and layers, with a rocky core and bright acidity. This wine would be a great accompaniment to a Spanish charcuterie and cheese plate, roasted pork with a fall fruit compote, most wild game, or a spicy chorizo dish.

This is drinking great now, and could still be enjoyable in 3-5 years.

Further information can be found here: http://casacastillo.es/

November Wine Club Selections

2018 BELLUS “Caldera” – BENEVENTATO IGT, CAMPANIA, ITALY

Falanghina

Winemaking details: Bellus is owned by Jordan Salcito, who collaborates with wineries across the globe to create well priced and terroir driven wines made from grapes grown with out the use of chemical fertilizers, pesticides, herbicides or fungicides. These Falanghina grapes come from an area where the soils have lots of volcanic influence because of the proximity to Mt. Vesuvius, and are at over 500 meters above sea level.

Color: Pale Yellow

Bouquet: Honeysuckle and orange blossom, green almond, apricot, and lemon zest.

Palate: Falagnhina is a great wine for these cooler fall days, with a nice warming roundness and waxy orchard fruit quality. This one has brighter acid than some, which keeps the beautiful texture and floral notes in check. It is medium bodied and has an underlying wet stone minerality and slight brininess. This would be a great aperitif with hard cheeses like pecorino and manchego. We also recommend enjoying this wine with steamed muscles, herbed roasted chicken, or asparagus and goat cheese pasta.

This is drinking great now, and could still be enjoyable in 1-2 years.

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

2019 BLUE OX WINE CO “THE WILD ONE” – ENZ VINEYARD, HOLLISTER, CALIFORNIA

Cabernet Pfeffer

Winemaking details: The Enz Vineyard was originally planted in the 1800s, and today the vines are dryfarmed, head trained, own rooted, and managed with Organic farming practices. This vineyard has a small block of Cabernet Pfeffer, a rare grape of which there are less than 12 acres planted in California. The grapes for this wine were hand harvested and fermented with a third whole cluster and native yeasts. Extraction was delicate, with the first half done by pushing the cab down by hand and the second half with gentle punchdowns. Once dry, the wine was pressed to neutral oak where it rested for 7 months.

Color: Pale Ruby

Bouquet: Wild cherry, strawberry, dried roses, light suede, black pepper, and hoisin.

Palate: An elegant style of wine for the Cabernet Pfeffer grape, this has dusty and velvety tannins which are greeted by crunchy red fruits and vibrant acidity. High toned and on the lighter side, this ethereal wine has a lingering, spicy, and earthy finish. This would be a fantastic wine to enjoy with Thanksgiving dinner. It would also be lovely with other fall related foods such as seared duck breast, roasted chicken with preserved pomegranate, or mushroom risotto.

This wine is drinking great now but will still be enjoyable within the next 2 to 4 years.

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

October Wine Club Selections

2017 MELANIE PFISTER “PAAR” – ALSACE, FRANCE

Pinot Blanc/Auxerrois

Winemaking details: Domaine Pfister was established in 1780 and current winemaker Mélanie took over from her father in 2006. In the 80’s her father stoped using herbicides, and the domaine in currently in transition to being certified organic. Paar means pair in German, alluding to the wonderful pairing these two varietals make together. Most of these vines were planted in the 70’s on predominantly clay soils. After hand harvesting, the grapes are pressed and fermented and aged in steel tanks on lees before bottling.

Color: Pale Gold

Bouquet: Honeysuckle, green pear, candied lemon peel, white peach, wet gravel, and just a hint of bread crust.

Palate: This wine is fresh and thirst-quenching with bright acidity and texture from extended lees aging. Stone fruit and citrus flavors intermingle with a long, slightly sweet finish. The Paar would pair beautifully with baked goat cheese salad, roasted butternut squash soup, and pork schnitzel.

This wine is drinking great now but will still be enjoyable within the next 1 to 3 years.

Further information can be found here: https://melaniepfister.fr/

2017 DOMAINE D’AUPILHAC – LANGUEDOC, FRANCE

Mourvédre/Syrah/Carignan/Grenache/Cinsault

Winemaking details: Vines in this area date back to the Roman times, and Sylvain Fadat is the fifth generation in his family to tend vines. As a dedicated vigneron, he has decided to work hard and certify his grapes as both organic and biodynamic, as he believes vine health is where natural balance in the wines come from. For this blend of his, the soils range from Limestone to clay and even blue marl. After hand harvesting, fermenting with native yeasts in open top steel tanks, and macerating for 15-30 days, the wine is pressed to age for 20 months in barrel before being bottled unfined and unfiltered.

Color: Medium Ruby

Bouquet: This wine welcomes us into fall with a nose of warm baking spices, fresh earth, plums, wild berry bramble, and dusty rose petals.

Palate: Dusty cocoa and chewy tannins are balanced by a refreshing acidity and vast array of flavors. This wine is juicy and bold, yet still elegant enough to show delicate floral notes and complexities. A few great pairings would be braised lamb with garlic and rosemary, venison with a fall fruit compote, or sautéed wild mushrooms with bitter greens.

We recommend decanting this wine or letting it breathe for an hour before enjoying. While tasty now, this wine could age for 5 to 7 more years.

Further information can be found here: d'Aupilhac

September Wine Club Selections

2018 BISSON “U Pastine” – LIGURIA, ITALY

Bianchetta Genovese

Winemaking details: Pierluigi Lugano is a champion of rare and local grapes along the Ligurian coast, and has even kept a few varietals from going extinct. The grapes for this wine come from the steep, rocky, and iconic vineyards of the area which are farmed by hand with biodynamic practices. After pressing, the juice is fermented in stainless steel tanks, after which it rests on fine lees for 8 months before bottling.

Color: Straw yellow

Bouquet: Oyster shell, white flowers, meyer lemon, and green apple.

Palate: This delicate but lively wine is very saline and earthy, with subtle notes of herbs, yellow apricot, and grapefruit. It is light to medium bodied with a beautiful acidity and a nice dry finish. It would be great with herb crusted halibut, stuffed zucchini, or a cheese plate with roasted almonds.

This wine is drinking great now and will cellar for another 3 or so years.

Further information can be found here: https://www.bissonvini.it/la-nostra-storia

2017 CANTINA DEL PINO – PIEDMONT, ITALY

Nebbiolo

Winemaking details: These vineyards are in the town of Barbaresco, sitting atop calcareous limestone and bits of sand. After hand harvesting, the grapes are destemmed and ferment for about 7 days on the skins. After pressing, the wine is transferred to stainless steel where it ages for about 8 months and undergoes malolactic fermentation.

Color: Translucent ruby

Bouquet: Dusty rose petals, dried strawberries, leather, cherry, hints of anise.

Palate: A classic and elegant example of Langhe Nebbiolo. Firm but fine tannin, medium body and acidity, and a long finish. It is layered and structured, with a hint of that dusty Italian rusticity. The pairings for this wine are endless, from BBQ chicken to Tagliatelle with pancetta, or even beef bourguignon.

This wine is still a bit young and tight, but nonetheless enjoyable. However, it could be rested for another 8-10 years.

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