Chateau La Grande Roche is a brand within the Forman Vineyard family of wines. The name was derived in recognition of the presence of the gravel nature of the Forman Vineyard property which is surrounded by massive boulders (Grande Roche) in a true clos-like fashion. It is 100% estate grown and is generally predominantly made up of Cabernet Sauvignon but, depending on the vintage, can also have Cabernet Franc, Merlot and Petite Verdot as minority components of the blend. The brand was created in 1984 to insure that the Forman Vineyard Cabernet Sauvignon would consistently meet the exacting standards that the wine maintains. Certain lots of wine each year, because of the extremely tight specifications of quality for the Forman Vineyard Cabernet, become necessary to isolate and thus go into the Grande Roche blend. The wine is treated in the cellar in the same fashion as that of the Forman Cabernet Sauvignon -- just not aged in new barrels. Because of the superb quality that this small estate produces even the Grande Roche Cabernet Sauvignon is always extremely impressive and certainly represents incredible value. Production is limited -- ranging from 350-600 cases annually.

The 2018 Cabernet Sauvignon will give readers a very good look at Ric Forman's style. Pliant and silky, this impeccably balanced, delicious Cabernet Sauvignon has so much to offer. Sweet cherry, dried herbs, leather and spice add lovely shades of nuance throughout. The 2018 is another inviting wine from Forman's Château La Grande Roche second label.

This $42 “Tuesday Night” wine is perfect for the simplest of meals like a grilled burger with gouda or you can dress it up next to grilled lamb, venison, or chicken.

Helen was first recognized as a winemaker to watch by the Wine Spectator in 2011. She was named 2012 Winemaker of the Year by Food & Wine Magazine, and was honored with the cover and feature article of the June 15th 2014 Wine Spectator. After completing her MS of Enology at UC Davis, she worked with Heidi Barrett, Kathy Joseph, Michel Rolland, and David Abreu. Since 2004, she’s been the winemaker for some exciting projects, including Cellers Melis (Priorat), Kenzo Estate, Fort Ross, Sarocka, Scullly, Arrow & Branch, and Bryant Family Vineyards. Now she solely focuses her time on Keplinger Wines.

“In 2004, I moved to the Priorat region in Spain to start the winery for a group of partners who had purchased a vineyard there. Over the next three years of living there full-time and then traveling back and forth from Napa Valley, I became steeped in the culture, lifestyle, food and wines.

My husband, DJ, visited me often and we traveled throughout southern France, the Languedoc, and the Rhone. We became even bigger fans of the regional wines, as well as the complete Mediterranean way of life – the kitchen gardens, local fresh food, anything slathered in olive oil and sprinkled with sea salt – all of which are enhanced by the delicious, food-friendly wines. These wines and ideals are a big part of our lives in Napa, so it was only natural to begin our wine project with California Grenache and Syrah, and vineyards that would allow them to touch their full potential.

Great wine is only possible from great vineyards – we select vineyards, farm grapes, and make wine by this mantra.
At our core, we are wine lovers, and we thoroughly enjoy the process of seeking out exceptional vineyards ideal for a specific varietal, and farming for the highest quality. We sweat the details with pleasure – focusing on small quantities made from small wine lots, respecting and responding to the uniqueness of each site and year. Working hard but with finesse, we believe in gentle winemaking to create wines of balance and complexity that are true to their varietal and speak of their terroir and provenance.” - Helen Keplinger

A darker, richer wine, the 2018 Lithic is a Southern Rhône-like blend of 46% Grenache, 35% Mourvèdre, and 19% Syrah that’s all from a site in Amador County. Blackberries, smoked meats, pepper, and chocolate notes emerge from the glass, and it’s medium to full-bodied, with a rounded, seamless texture and terrific tannins. It’s brilliant wine that will certainly stand up to any number of great Châteauneuf du Papes.

BBQ Ribs

Since their first vintage in 1997, Betz Family Winery has had a single-minded goal of crafting compelling wines with individual character that are approachable and age-worthy, and which showcase Washington as a distinguished wine region of the world. After 28 years at the helm of Chateau St Michelle the Betz started their own winery with 150 cases.

By carving out specific vineyard blocks and being meticulous in the vineyard and cellar they are able to achieve the quality they aspire to, the result being highly-acclaimed wines that compete on the world stage.
As importantly over the years our winery culture has become a way of life in which everyone – our growers, winery team and customers are family.

Today, Betz Family Winery is headed by two families, committed to be true to their heritage, their family members and true to what Betz embodies: wines of dimension and pleasure that allow the character of Washington to shine through.

Our first Merlot grapes ripened nearly two weeks later than average this vintage, and the longer hang time benefited Merlot’s intrinsic rich fruitiness. As the traditional foundation of Clos de Betz (67% this bottling), Merlot always provides its substance and texture, and with the additional hang time, these are highlighted in 2011. The delayed ripening led to a supple mouthfeel, characterful aromas, and fine depth of flavor. Ripe black cherry, mocha and wood spice are the hallmarks of this wine and are reflected in the wine. The additional dimension of this vintage is its age-ability. It reminds us of the Clos de Betz from 1999, another cool vintage, which at 12 years old is drinking beautifully. Both the 1999 and 2011 are reminiscent of a well-crafted, top-flight St. Emilion. This 2011, with the addition of Cabernet Sauvignon and Petit Verdot, certainly has the vitality and structure to go the distance. During future cellaring, look for emerging aromas of cherry, dark plum and cocoa powder, while the palate softens to a harmonious, creamy texture.

Grilled Chicken with portobello mushrooms