Chateau Belgrave 2009, Located in the northern Willamette Valley, Yamhill-Carlton consists of ancient marine sedimentary-based soils, Mediterranean weather patterns and neatly combed benchlands. Gran Moraine embodies the confluence of these elements, creating a perfect setting to craft classic Burgundian varieties - Pinot Noir and Chardonnay.

Oregon Wine Country, an extraordinary place sculpted by the floods of the last ice age, is a series of valleys much like Burgundy.

Gran Moraine takes its name from cataclysmic floods that occurred in the northern Willamette Valley of Oregon during the last ice age. As the glaciers receded they released a torrent of water from the once giant Lake Missoula. These famous Missoula Floods traveled across the Columbia basin helping to carve out the Columbia Gorge.

The Willamette Valley became an extremely large temporary lake and was left with huge deposits of silt as well as giant boulders with origins in current British Columbia and Idaho. These are known by geologists as erratic rocks. These erratic rock outcroppings boldly manifest themselves throughout our vineyard. They were once part of the giant glacial dam’s moraine – what we refer to as the "Gran Moraine."

Aromas of white peach, macaroon, navel orange, lemon curd, poached pear, rose petal and apricot blossom. The palate has lively acidity, gravely minerality and flavors of Nashi pear, honeydew melon, Golden Delicious apple and flint followed by a long citrus driven finish.

92 points Wine Advocate
The 2017 Chardonnay Yamhill-Carlton has a wonderfully open, inviting nose of honey-drizzled hazelnuts, apple pie, clotted cream, baked peaches, allspice and crushed stone. The medium-bodied palate is creamy textured and savory in character with juicy acidity and a long, textured finish

Tuna steaks with a creamy risotto and asparagus.

This wine of amazing fruit and depth, is from a relatively new vineyard that earned its wings at ABC with the 2013 vintage, the first Runway designated bottling of its own. It has been a success ever since.

Runway Vineyard planted 16 acres of vines in 2008 on a 1,000 acre parcel. It is located about a mile from our winery, essentially next door to Bien Nacido Vineyards. We have watched their development from the beginning. After all, we are very “nosy” neighbors. The vineyard is owned by the 47th lieutenant Governor of California Abel Maldonado. Abel has been doing his own farming for a few years and he knows what is best for his vineyard.

Santa Maria Valley Pinot Noir characteristically has a very fragrant, cranberry, rose petal aroma, and firm structure. The fruit from Runway provides that, yet is richer, darker and more intense. We are now making Runway Vineyard Pinot Noir a large part of our single vineyard Pinot program. The soil there is sandy so once the weather warms in the summer, the grapes ripen quickly. Due to our proximity, we can pick the grapes “just right”.

As with all of our single vineyard Pinots, the wine gets all the TLC needed to ensure optimum quality. It was barrel aged for almost 24 months in François Frères barrels, about 30% new oak.

Wine Advocate: 96 Points
The 2017 Pinot Noir Runway Vineyard is a stunning wine with incredible complexity and depth. Pale to medium ruby, the nose offers loads of angostura-like spices with touches of licorice, cola, mushrooms and a core of red and black berries. The medium-bodied palate is super spicy and layered with a soft frame and bright freshness, and it finishes very long. 400 cases produced.

Jeb Dunnuck: 94 Points
The 2017 Pinot Noir Runway Vineyard comes from a vineyard in the Santa Maria Valley and spent 18 months in 50% new French oak. Its deep ruby yet still translucent color is followed by beautiful sour cherry and ripe strawberry notes. Medium to full-bodied, it offers a round, elegant texture, plenty of underlying structure, and a great finish. It blossoms with time in the glass, showing more spice and floral notes as well as length, and I suspect it will be at its best from 2023-2033.

Marinate and grill some skirt steak with a healthy dose of chimichurri on top!

Always evolving quality, elegance, innovation, evolution... These are the pillars on which the five founding families erected our winery in 1890 and built a way of living, feeling and producing wines of the highest quality that continue to evolve subtly, perfectly adapting to new tastes. This is how the permanent pursuit of excellence started; a pursuit that continues into the 21st century with identical enthusiasm. We draw the best from our winemaking tradition and wisdom —our own cooperage, manual racking, long ageing periods, etc.— and combine it with the most modern winemaking technology. Today, our wines are an international exemplar of the great wines of Rioja and our brands are present in the best restaurants across all continents.

Rioja wines are typically a blend of fruit from its three sub-regions: Rioja Alta, Rioja Alavesa and Rioja Oriental, although specific sub-region (zonas), village (municipios) and vineyard (viñedo singular) wines can now be labeled. Rioja Alta and Alavesa, at the highest elevations, are considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier, Rioja Oriental, produce wines with deep color, great body and richness.

Garnet red, medium-high depth, with an elegant palate. The nose stands out for its power, a highly-complex blend of spicy and balsamic aromas of sweet licorice, patisserie, vanilla, cinnamon, cocoa, coffee and nutmeg, and notes of stewed red fruits. Outstanding balance, pleasant freshness and great structure in the mouth, with supple, round tannins. Very pleasant mouthfeel. An ample aftertaste of spicy notes, sweet licorice and ripe fruit makes this a timeless wine, with tremendous laying-down potential.

Blend: 80% Tempranillo, 20% Garnacha
96 points James Suckling
A rich nose of raspberry, crushed strawberry, blueberry, coconut, cedar and sweet spice. It’s medium-to full-bodied with fine tannins and fresh acidity. Creamy, balanced and layered with vibrant, spicy character. Long and polished. 80% tempranillo and 20% garnacha. Drink or hold.

Pair with roast lamb, red meats, barbeques, large game, spicy fish casseroles and smoked and aged cheeses.

The great wine of the property is Château Belgrave, classified 5th Grand Cru Classé in 1855. Thanks to the studies carried out on the property to understand the behavior of the vine according to the nature of the subsoil and its water supply, the Château Belgrave team has acquired a perfect knowledge of the vineyard. The viticultural work, associated with reasoned protection, as well as the harvest have been adapted to this cartography.

Stepping back in time, Chateau Belgrave was not always a vineyard. In fact, under King Louis XIV, it was originally used as a hunting lodge, which is paid homage on the label.

It is also next door to Chateau Lagrange, which is in St. Julien. With just a few meters further during the 1855 classification, and it could have been in St. Julien.

Starting in 1990, Chateau Belgrave moved to a cleaner form of vineyard management, with the elimination of all chemical fertilizers and limiting the use of pesticides, along with harvesting riper fruits and seeking lower yields. In 1993, a major renovation of the wine-making facilities and cellars took place.

The wine expresses all the finesse and personality of this great terroir. Dense and deep, it is distinguished by its aging capacity, its aromatic complexity and its very Saint-Julien character. 

75% Cabernet Sauvignon, 20% Merlot, 5% Petit Verdot
The wine is almost black in color, displaying dark red glints and a delicate purple rim. The complex, intensely fresh bouquet opens on toasty notes, enhanced by powerful black fruit aromas. The wine is all-enveloping and characterized by an elegant, powerful, tight structure and silky, concentrated tannins. It evolves towards an impressively long finish, revealing attractive oaky notes. Magnificent Belgrave, very Saint-Julien in style.
90 points Vinous

The 2009 Belgrave has a ripe red cherry, kirsch scented bouquet with hints of raisin and fig. It is just flirting with over-ripeness...but not over-ripe! The palate is medium-bodied with candied red fruit, a little chewy in texture and perhaps needing more mineralité on the finish. Yet, there is fine density and decent precision on the finish. Maybe give this another couple of years in bottle.

Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as a myriad of hard and soft cheeses.

Etienne Daulny owns 15 hectares of vines that are divided into about 50 different plots within the Sancerre wine region. Daulny combines diverse plots from varying types of soil, including clay and flint, Portlandian and Kimmeridgian, into his regular cuvée of Sancerre. But Daulny's cuvée normale is far from normal. After all, grapes from some of the appellation’s most revered vineyards make their way into this cuvée, including old vine plantings at Les Monts Damnés, Les Bois Butteux, and La Perriere. Clos de Chaudenay(the hot spot) is a single vineyard cuvée from a gentle slope just above Verdigny. These southwest facing vines average 40 years of age.

A combination of grapes from various plots (including some of the best vineyards in the appellation) and various types of soil, fermented and aged only in stainless steel tanks, this Sancerre is a perfect representation of its AOC. "Made from 40-year-old sauvignon blanc vines, this Sancerre captures the essence of the grape with floral, mineral and ground coffee bean aromas and grapefruit, white peach flavors. A small percentage was aged in older oak but the fruit from this vineyard is powerful enough to absorb it, giving the wine a bit of texture and body. With bright acidity and fruit, this is a great wine to have with a fish dish cooked with fava beans as well as one where the favas are the main event."

Tasting Etienne’s racy, electric Sancerre makes it pretty obvious that there is a higher purpose to his labor. It’s a terrific white wine, so fine aromatically, with grapefruit and white peach fruit in the mouth and a crisp, fresh finish.

It’s a great choice for a house white, absolutely perfect with all the fish in the sea but just as good with roasted poultry, any kind of goat cheese or just by itself

The estate has been in the same family since time immemorial and has always been handed down by women. The current owner, Jean-Hubert Delon, inherited the estate from his paternal grandmother, Georgette Liquard. Although close to the river, Potensac is situated on a high point of land in North Medoc. Because of this position, the site has been populated since ancient times. The name "Medoc" in fact comes from "medio aquae" which means "in the middle of the waters."

Planted on the best quality soils in the Ordonnac district, the vineyards now extend over 84 hectares on a terroir where the typical characteristics of each grape variety express themselves very distinctly and give the wine superb aging potential.

One of the most—if not the most—famous red wine regions of the world, the Medoc reaches from the city of Bordeaux northwest along the left bank of the Gironde River almost all the way to the Atlantic. Its vineyards climb along a band of flatlands, sandwiched between the coastal river marshes and the pine forests in the west. The entire region can only claim to be three to eight miles wide (at its widest), but it is about 50 miles long.

While the Medoc encompasses the Haut Medoc, and thus most of the classed-growth villages (Margaux, Moulis, Listrac, St-Julien, Pauillac and St. Estephe) it is really only those wines produced in the Bas-Medoc that use the Medoc appellation name. The ones farther down the river, and on marginally higher ground, are eligible to claim the Haut Medoc appellation, or their village or cru status.

While the region can’t boast a particularly dramatic landscape, impressive chateaux disperse themselves among the magically well-drained gravel soils that define the area. This optimal soil draining capacity is completely necessary and ideal in the Medoc's damp, maritime climate. These gravels also serve well to store heat in cooler years.

Another sleeper is the 2016 Château de Potensac, which is 44% Merlot, 39% Cabernet Sauvignon, and the rest Cabernet Franc and Petit Verdot, all aged 14 months in 30% new French oak. This beauty is upfront and ready to go, with a dark, rich bouquet of currants, unsmoked tobacco, graphite, and earth. With beautiful concentration and a layered, elegant texture, it’s one of those wines that has ample upfront appeal yet will keep for 15+ years. - 91 points Jeb Dunnuck

A wintry roast of venison and root vegetables.

The owners, Ken & Melissa Moholt-Siebert launched their winery in 2006 with grapes from Ken's grandparents' vineyard, which Ken inherited, and opened the tasting room in October, 2012. The very first wine from Ancient Oak Cellars was Siebert Ranch Pinot Noir, made from grapes on Ken & Melissa's family vineyard in the Russian River Valley. They had always read how finicky Pinot Noir is, it being lamented as the heartbreak grape, for how difficult it is to grow and make into good wine. They never knew anything else.

As it happens, it is not so hard to grow Pinot Noir, if you are in the right place. They started with just a couple hundred cases, then the next year made a thousand, adding some Zinfandel from Pagnano Vineyard, and some Russian River Pinot Noir from other growers, and Russian River Chardonnay. In 2012, they added the Cabernet, Cab Franc and Merlot on Sonoma Mountain.

They source fruit from five family vineyards--three they farm themselves and the other two are farmed by the families that first planted them 30 or more years ago.

In 2014 Greg La Follette joined the team. Greg has degrees in Plant Biology and Chemistry and then wrote a master's thesis on the role of native yeast in sur lie aging. He took his passion for listening to wine and working with native yeasts--methods not suited to large-scale, industrial winemaking, but capable of extraordinary results in small lots under the attentive eye of the vigneron, and built the reputation of a number of wineries.

85% Cabernet Franc, 10% Cabernet Sauvignon, 5% Merlot

Named after the 7th century BCE Greek lyric poet Alcaeus, who was a contemporary of Sappho. Alcaeus wrote much about the natural world, and now gives voice to this Cabernet Franc-based blend from Sonoma Mountain. It is full-bodied, with ripe red and black fruit layers, compelling notes of wild blueberries, kirsch and blackberry pie, with rose hip tea and cigar box overtones, and a long, layered finish framed by ripe, grainy tannins.

Vineyards on the thin soils and steep slopes of the east face of Sonoma Mountain produce precious crops of small clusters, which results in great intensity. Winemaker Greg La Follette’s restrained use of oak and the patience to let the tannins mature through passive oxidation in barrel produces wines of pure varietal character that are simultaneously elegant and intense.

Lamb gyros

Y. Rousseau Wines is a dream that began long ago in the South-West of France and continues to grow and evolve today. Yannick Rousseau, French native, founder and winemaker, followed his heart and passion for winemaking all the way to Napa Valley where he met his Texan-born wife, Susan. The two of them bring their combined entrepreneurial savvy to embrace the ebbs and flows of running a family winery with the legacy of their racines, hospitable style, and discriminating artisanship.

Born in Gascony, France to the son of a butcher, Yannick makes his wines with the heart of a Gascon using the earth, elements and fruit of California. Bringing together these passions of place, time and the elements requires hard work with a gentle hand to produce the alchemy of stand-apart wines. Now, he carries forward his winemaking mission still embracing Colombard, Tannat and other favored varietals and blending them to create revived, and even edge-bending wines. His wines are recognized for their qualities of balanced drinkability and food-worthiness while being sought-after by wine geeks from all over.

Tannat’s roots reach through the same French countryside as Yannick’s. As one of the Sud Ouest's hallmark red beauties, it hails from the Madiran region near the Pyrenées mountains. It was the first red grape variety with which Yannick made wine as an intern winemaker in France.

It is generous, bright, robust, complex and well-­structured. The nose is pure, showing ripe blueberries and violet flower along with additional savory notes of black olives and cured meats. The palate is voluptuous, fresh, juicy with silky tannins, and a long finish.

90% Tannat, 10% Syrah. Three days cold soaked, fermented at 78-85 degrees F, aged for 18 months in 35% new French oak barrels (500 l).

This is a great wine to pair with lasagna, venison, Boeuf Bourguignon, eggplant parmesan, cassoulet and juicy burgers.

Four generations of the Renoir family have been involved in wine production in Champagne. Adrien Renoir only just recently took control of the domaine after having the reins passed down to him in 2014 by his father, Vincent Renoir. The two, like many father & son winemakers, have and continue to have quite different views, yet worked together for Adrien’s first two vintages before Adrien took full control in 2016. Although Vincent didn’t agree with Adrien’s push for cleaner farming, noting that it wasn’t achievable so far north in Champagne, he allowed him to make the conversion as long as it was done slowly and cautiously.

The wines now bear the name of the fourth generation on the label, having previously been labeled as Vincent Renoir. At only 29 years old Adrien is already proving to be a force to reckon with in Champagne. He has pretty swiftly adjusted many things at the domaine, including switching to organic farming, adjustments in the cellar primarily increased use of oak for fermentations and aging. Winemaking here is artisanal with ambient yeast fermentations lees stirring and no temperature control. He has also diversified the line-up of bottlings to focus more on the unique parcels and terroirs that his family has cultivated for generations

Verzy Grand Cru - 50% Chardonnay, 50% Pinot Noir
Base vintage: 2016 + 20% vin de réserve (2015) aged in foudre
80% was vinified in inox and 20% in barrel
Elevage sur lies
Bottled May 2017
Dosage : 3.3g/l

This wine has a light yellow color with slightly golden reflections. It is a champagne with very nice fine and light bubbles. On the nose, it is very fresh and very airy, with fruity and floral aromas, such as acacia, honey, and crunchy white fruit. On the second nose, more powerful and winey notes emerge. The attack on the palate is very pleasant, it is fresh and lively, but nonetheless smooth and greedy with brioche and toasted aromas punctuated by very fresh citrus aromas such as lemon and grapefruit. It is a very pleasant and balanced champagne, with its freshness and its deliciousness.

Kettle cooked potato chips...the End. (Perfectly salty, crunchy, it’s a timeless Champagne pairing. If you haven’t tried it yet, it’s time!

The wines of Bass Phillip are endowed with vibrant fruit and considerable delicacy, and evolve and develop dramatically with aeration in a swirling glass or decent decanting. They are never excessive in tannins or alcohol in their youth, and with age, they blossom gracefully to develop an intensity of flavour in the finish framed by strong minerality and natural acidity. Countless tales vouch for how Bass Phillip Pinot Noirs improve in the cellar, sometimes for well over twenty years.

Drinking an aged Bass Phillip pinot is a transcendental experience a dedicated wine lover must experience to fathom just how special these wines are. Immense, soil driven complexity, deliciousness and seemingly endless ageability are compelling reasons why many Pinot connoisseurs consider them legends.

The three wines at the top of the Bass Phillip hierarchy — the Estate, Premium and Reserve Pinot Noirs — have always come from the same original 1979 main vineyard in Leongatha: a 3.5-hectare block, known as the Estate vineyard. Within this vineyard the same rows of vines and sub-plots are used for each of these wines every year, purely because those vines give the best grapes, year after year.

Bass Phillip’s first Pinot Noir was made in 1984, and the first commercial release, comprising the 1985 to 1989 vintages, took place in 1991. The 1989 vintage was the first in which the Reserve, Premium and Estate Pinot Noirs were separately vinified, following five years’ worth of research into the separate vattings, which involved numerous small-batch fermentation trials.

The “17K” is dedicated to becoming the entry-level wine of Bass, accessible to new generations, but also for those who want to enjoy a glass of Bass Phillip on a Tuesday night without breaking the bank! The selection of the fruits is coming from the deepest soils or younger vineyards. Delicate red fruits with purity, the wine is made to provide drinking pleasure straight away

Upon opening the 2019 17K reveals primary red fruits and after half an hour or so the nose becomes much more resolved and interesting, showing its pedigree with bright dark cherries and blood plums along with raspberry notes. The wine has a warmth and deliciousness reflecting the riper nature of the vintage. The palate also reflects the ripe vintage with its sumptuous textural mid palate, finely polished core of tannins and lingering red fruit flavors. Give the wine a little time after opening for the fruits flavors to shine.

Duck.  Any questions?

Gernot and Heike Heinrich founded their winery in 1990 with just one hectare and have steadily grown to 90 hectares today. Heinrich was one of the first in the region to transition from simple white wines to high-quality reds in the early 1990s, and became famous for powerful red blends such as Salzberg, Gabarinza, and Pannobile. In recent years, the focus has turned to Blaufränkisch from the nearby Leithaberg DAC, and to “Freyheit,” a line of natural wines produced with minimal intervention in the cellar. Heinrich converted to biodynamics in 2006 and is a member of Respekt, a certifying body for biodynamic viticulture in Austria. Heinrich today is one of Austria’s most innovative wine producers

Refreshing red-berried fruit meets piquant herbal spice and invigorating pepperiness. Its delineated, compact body swings in cophasal harmony with fine-grained, soft tannins and a delicate, animating acid nerve. A proud representative of its pedigree that cheerfully reveals its edges and corners.

Think smoked sausages and potatoes

Cellers Can Blau is located in the D.O. of Montsant. Contrary to its illustrious neighbor, Priorat, in Montsant one may work with many characteristic varieties and each vine is planted in soils of different compositions. The Cariñena and Garnacha vines used for the production of these wines has an approximate age ranging from 25 to 40 years. The vineyards of Garnacha are around 2,000 ft. in altitude in the area of Cornudella de Montsant on slate soils. Cariñena vineyards in the Darmós and Masrig area are on clay soils, and the Syrah vineyards are located on limestone soils.

The project, together with the Gil Family and Victor Rodriguez, is headed in technical aspects by winemaker Nuria López Sarroca.

Blend: 35% Mazuelo (Carignan), 35% Garnacha, 30% Syrah

Produced from a small selection of estate vines 35-50 years old, located at about 2,000 feet along the sloping sides of the Sierra de Montsant. All of the vineyards are dry farmed without use of pesticides or herbicides and the winery is solar-powered. Each varietal is hand-harvested and fermented separately before being transferred to new French oak barrels for 18 months aging. Aromatic nose of black and blue fruits, licorice, vanilla and smoky oak. Supple and expansive with impressive vivacity and depth, slow-building tannins, spice and floral notes. Complex and nuanced red blend.

93 points Vinous: Bright magenta color. An explosively perfumed, mineral-tinged bouquet displays fresh raspberry, cherry, licorice pastille and smoked meat scents. An exotic nuance makes an appearance with air. Stains the palate with sappy, appealingly sweet red/blue fruit, spicecake and candied rose flavors that show impressive clarity and back-end cut. Silky, slow-building tannins add subtle grip to the finish, which hangs on with superb, floral- and game-driven tenacity. I really like the blend of Old and New World qualities here.

Seared Pork chops with mushrooms over Risotto

The history of this domaine dates to the beginning of the 20th century, when Etienne Sauzet inherited and bought several plots of vines in the village of Puligny-Montrachet. The vines passed through the family to Jeanine Boillot, Sauzet’s granddaughter. Jeanine and her husband, Gérard Boudot, managed the domaine, making many modernizations including improved vinification techniques and biodynamic farming. Today the domaine has been passed to their daughter Emilie and her husband, Benoît Riffault, who continue to produce white wines that are among the most sought-after in all of Burgundy. Although the winemaking techniques have been modernized, M. Sauzet’s traditions of estate-bottling and of aging the wines on their lees for 10-12 months to “nourish them” are still respected and result in superbly finished, fruity, and full-bodied wines. After four generations, Sauzet is still synonymous with high-quality, elegant, Burgundian Chardonnay.

In keeping with Etienne's signature winemaking style, his Hautes Côtes de Beaune Blanc has a very precise, fresh nose with notes of citrus, white flowers and delicate mineral undertones. The palate has a core of lively citrus fruit with a long saline finish. - Winery Notes

The biodynamically cultivated vineyard is planted at an altitude of 450 metres, at the end of a steep path called ‘la route du Calvaire’ (the Calvary route, an indication of its steepness) which is planted with vines owned by Benoît and Emilie. The soils here are a mixture of clay, sand and limestone.

The grapes were hand-harvested and manually sorted for pressing. Fermentation using only indigenous yeast took place in stainless steel tanks and lasted for three weeks. The wine was aged in oak barrels, which were one and two years old, for 18 months.

Scallops, roasted white meats, especially roasted chicken and veggies

Bodega Chacra is located in the Rio Negro Valley of northern Patagonia. The property's location in the arid central Argentine desert is tempered by the confluence of the Neuquen and Limay Rivers, both of which flow from the Andes and converge in the Rio Negro, which in turn flows into the Atlantic.

The soil of the Rio Negro Valley, an ancient riverbed composed of limestone, sand, and clay, coupled with the Valley's pristine pollution-free air and tremendous luminosity, make for ideal conditions to grow Pinot Noir.

In 2004, Piero Incisa della Rocchetta purchased the first of Bodega Chacra's vineyards, a property with an existing, though abandoned, vineyard planted in 1932. This vineyard of gnarled and ungrafted Pinot Noir vines was later added to a neighboring vineyard of vines planted in 1955. With these old vineyards, ostensibly in the middle of nowhere, Piero has created a winery that exists outside of the usual New World vs. Old World debate and is redefining what is possible with Pinot Noir (and now Chardonnay with the help of Jean-Marc Roulot) in the Southern Hemisphere.

The climate is dry, with a maximum humidity of thirty percent and an average of seven inches of rainfall annually. This aridity, coupled with the natural barrier of the surrounding desert, results in a complete absence of phylloxera and vine diseases.

Pure, minerally and powerful, with concentrated flavors of red plum and dried raspberry, loaded with powerful meaty notes. Sandalwood accents linger on the finish, showing caressing tannins. Its structure being rather airy and open, Barda was conceived to be consumed while still fresh and young.

10-15% whole cluster stem inclusion during fermentation. Roughly 60% was matured in concrete, with the rest matured in barrel for 8 months. 

Perfect with fish, salmon, even salad or egg-based dishes like frittata or omelette

Growing up in Fleurie, Yann Bertrand never thought he would become a winemaker. He briefly enrolled in commerce at a local university, then travelled around the french alps for a few years. When applying for local jobs, he noted that he was the son of a vigneron and soon found himself working at wine bars and wine shops, surrounded by passionate wine geeks and artisan winemakers who often came to deliver wine themselves. Tasting wines in a new way, he began to ask himself some questions, and eventually decided that the metier of a winemaker would be interesting to him if he pursued it with the same passion as the role models he encountered.

Returning to the Beaujolais, Yann began to learn from the incredible circle of producers that he never knew before, including well-known people like jean Foillard and yvon Metras, as well as the behind-the-scenes guru Jacques Neauport (who was the quiet right-hand to the legendary jules Chauvet).

All of the vines are farmed organically and located in a single 7.5 hectare block known as grand pré. The vineyards are 30-110 years old, planted on extremely fine sandy granite soils, and all winemaking is done using cold carbonic whole cluster fermentations that were developed in the Beaujolais, as well as no added so2. Yann's parents had been slowly moving in the direction of organic viticulture since they took over the family domaine in 1992, and in 2013, the entire vineyard was certified organic. Additionally, yann took on 1.5 hectares to farm on his own using biodynamic principles. Thanks to incredible farming and knack for gamay, Yann Bertrand has justifiably become one of the most sought-after producers in the region.

Following two unusually small harvests, Yann created a line of négociant wines in 2016 following strict criteria that all vineyards must be plowed and farmed without any chemical pesticides or fertilizers. The grapes are always purchased “sur pied” and harvested by Yann and his team, and vinification is done with native yeasts. Elevage and bottling take place at the domaine, just as with every other wine produced at the estate.”

You can't go much further north in Beaujolais than the Saint Amour cru, and the vines for the Les Bambins are grown in blue volcanic and schist soil. For this one, expect flavors of wild red berries mixed with faint flavors of herbs and florals.

vineyard name: la côte de besset
vines planted in: two parcels 45 and 70 years (partially co-planted to chardonnay)
soil type: sandstone and schist
vineyard size: 1.3 hectares
vinification: carbonic maceration around 15 degrees for a period of 15 days without manipulation. no added sulfites or added yeast.
elevage: 7 months in 225l barrels, which are at least 7 years old. racked by gravity.
harvest type: hand-harvested
fining/filtering: bottled unfiltered by gravity following the lunar calendar
total production: 5,000 bottles

Roast White Meats, Gamey Meats, Red Sauce, Braised Things

Founded in 1986 by Miguel Ángel de Gregorio in the hillside town of Briones, Finca Allende is located in an ancient 17th century manor, set in a medieval town square within the heart of Rioja Alta. Roughly translated as ‘further,’ Allende’s philosophy is to go further towards creating the perfect Rioja. The majority of vines are plowed with mules, grapes are hand-harvested, triple-selected and manually punched-down, before undergoing extensive underground aging in both barrel and bottle. Known for producing round wines with great body and structure, each bottle is hand-crafted by and contains the signature of Miguel Ángel de Gregorio. Considered to be Spain’s first terroirist, Miguel Ángel’s sincere dedication to natural farming and preserving the integrity of Rioja Alta, is why he is one of the region’s most celebrated winemakers and a mastermind when it comes to making world class estate-grown wines.

When he arrived in Briones, Miguel Ángel de Gregorio discovered a unique terroir, a terroir that enabled him to make the wines he had always dreamed about. Little by little, the soil began to reveal its own special features and Miguel Ángel started interpreting them until he reached a point of mutual understanding that is a key part of the success of the wines from Finca Allende.

Situated in Briones, in the north-west end of La Rioja Alta, the Finca Allende vineyards are located on hills facing north, north-east and north-west that are caressed and enhanced by winds from the Atlantic Ocean. The singularities of its terroir, orientation, climate and the different continental, Mediterranean and Atlantic influences combine to enable the growth of a supreme grape that manifests its potential in most excellent fashion in Allende wine.

The single-vineyard Mingortiz was planted to 100% Tempranillo in 1964. Just outside of Briones, this vineyard faces directly north, making it one of their most cool vineyard sites. The soil is a decomposed, powdery white calcium carbonate soil, providing a Tempranillo with great texture and elegance. Compared to the single vineyard of Gaminde, which shows off it’s rich iron-like soils, Mingortiz is truly Tempranillo that is Burgundian in thought and palate.

Intense red color with purple nuances, powerful. On the nose, aromatic herbs and balsamic, black fruits and compote joined mineral notes. Great harmony in mouth, silky and balanced tannins, smooth and voluminous long soft finish. Wine to keep. - Winery Notes

Fettuccine carbonara loaded with crispy bacon lardons, fresh peas and asparagus. 

Ferdinando Zanusso, who founded I Clivi, says: “My idea was to let history speak through the wine, by making as “transparent” a wine as possible, in which soil, climate and tradition may come fully through and be perceived without interference. A wine truly grown, whose character is shaped entirely in the vineyard by soil, climate and vines and is in no way altered in the cellar, a wine that stands solely on itself, on its own intrinsic qualities, and is not made to suffer any intervention or “improvement”. In short, purest terroir expression, “without addition or diminishing.” The recipe is organic cultivation in the vineyard, with naturally low yields which seldom reach 20 hectolitres per hectare, and spontaneous, non-interventionist winemaking to ensure absolute integrity.”

This paragraph defines great wine of any kind, I think, and the Zanusso family lives up to their philosophy. Their varieties include the native varieties Ribolla Gialla, Friulano (formerly known as Tocai Friulano), Malvasia Istriana, Verduzzo (in dry form, which is unusual), and a little Merlot, which has so acclimatized to this corner of Italy that it’s practically native. All of the wines are grown organically, and are cleanly but very naturally made, expressive, distinctive and mouthwatering. The winemaking is essentially the same with all of the whites, except the lees-aged wines and the sparkler. The whites are not macerated with the skins, they are fermented using indigenous yeasts, and they age on the fine lees until bottling.

Wild, soil-accented nose combines apple, grapefruit, ripe pear, crushed stone, juniper, and shiso leaf. Broad, concentrated and perfumed, with captivating notes of stone, sage and wild fennel. Closes dense, bracing and long, boasting real flavor authority. Spent two years on the lees; in this and the other single vineyard wines by I Clivi, it is the terroir that stands out more than the grape variety. Made from a single vineyard in the Collio; Brazzano is the Italian name of a specific area within the Collio.

Tocai Friulano is the perfect match for difficult food pairings such as artichokes and asparagus. It's pairs beautifully with shrimp, scallops, fish, cured meats and any dish that needs a bright refreshment. Tocai Friulano is a refreshing white wine meant to be drunk young when the fruit is crisp and bright.

Sylvain Pataille is one of the new breed of winemakers who first achieved the highest level of technical training before beginning to craft his own wines. A highly-regarded consulting oenologist, who still advises over 15 Burgundy domaines, Pataille has in very short order built up (mostly en fermage) a domaine of some 15 hectares, all in Marsannay, the northernmost, and most recent (1987) AOC of the Côte de Nuits.

Domaine Pataille currently produces 12 cuvées, including not only red, white and rosé Marsannay (Marsannay being the only appellation in the Côte d’Or permitted AC rosé), but also Aligoté, Passetoutgrain and Bourgogne Blanc and Rouge.

Domaine Pataille is farmed organically — in transition to completely biodynamic wine production. Accordingly, there are no chemical herbicides, pesticides, or fertilizers; and only natural yeasts, no enzymes, are used. The fermentation, partially in fiberglass and partially in stainless steel, is relatively short — usually only 10-12 days — with temperatures held to a maximum of around 32°C. The wines are then racked into oak barriques (1/3 new) and then aged for up to 24 months (18 on average) before bottling.

The 2017 Marsannay En Clémongeots comes from 40-year-old vines, 50% whole bunches, and had been racked the week prior to my visit. There is lovely ripe raspberry and strawberry fruit on the nose, which is a little more floral than the La Montagne. The medium-bodied palate offers candied orange peel on the entry, fine weight and grip and a tang of spice toward the lively finish. This is an excellent wine from Sylvain Pataille.

Camembert, Brie, Beef Bourguignon, rabbit, game birds, pasta or risottos.

Anthill Farms is an exciting project that focuses on producing exceptional Pinot Noir from a broad range of North Coast vineyards. The properties are managed with intensive and meticulous farming practices, with minimal ecological impact. As for winemaking, there are two unchanging goals: to make wines that express the growing site and the characteristics of the vintage above all else, and to make wines that, simply put, taste good. These goals require gentle handling from crushing to bottling, judicious use of oak, and, perhaps most importantly, leaving the wine alone as much as possible. “We didn’t know whether the name was really great or really dumb,” admits Anthill Farms Winery partner Webster Marquez. “It came about because we’re all winemakers and people would see us all scrambling around trying to grab the same hose at once; they said it was like watching a bunch of ants.” This trio of ants—Marquez, Anthony Filiberti and David Low—met while working at Sonoma’s Williams Selyem. Says Marquez, “We realized that we have the same approach: using Pinot Noir—the most ‘transparent’ grape in the world—to communicate the way vineyards from cooler areas create distinctive wines.” The partners themselves farm many of the small plots where they buy their grapes, and the results of this labor of love are remarkably seductive wines that combine concentration and finesse. Now that the company has grown from producing 200 cases in 2004 to 1,800 this year, the trio’s work is becoming ever more demanding. Notes Marquez, “It’s a good thing we’re young and don’t need much sleep.” –Food & Wine Magazine’s “Most Promising New Winery” 2009

The Anthill Farms team consistently makes some of their top wines from Peters Vineyard, a site in the hills west of Sebastopol. On the northern edge of the Petaluma Gap, the vines are typically blanketed in fog, though in 2017, the heat of late summer led the Anthill Team to pick early. They produced a wine with violet perfume and detailed, soil-inflected tannins, still coastal in its lasting sense of freshness. Young and tight, this needs bottle age to show its best.

Brie, Camembert, veal, venison, poultry.

Pax and Pam moved to wine country in 1997 to pursue careers in wine. After a few years of tasting and sourcing wine from all over California for Dean & Deluca, Pax made the decision to start his own brand from a vineyard with which he felt a kismet connection. Alder Springs Vineyard was the site, and after finding an investor to help realize the dream, Pax Wines launched in 2000.

The Mahles made a bold choice by favoring the “untapped potential" of the Syrah grape. Their entire lineup of wines came from cool climate vineyards in Sonoma County and Mendocino. These wines were big, rich expressions of Syrah that went on to be highly sought after. As a result, Pax quickly became established as one of California’s premier producers of Syrah.

Presently, Pax Wines has evolved to include new and exciting varieties in addition to Syrah. This includes Trousseau Gris, Chenin Blanc, Gamay Noir, and Mission, along with a host of others recently planted.
At Pax Wines winemaking is approached holistically. This is done by taking care to use only grapes that are grown without the use of chemicals and by hand making their wines with as little intervention as possible. As a result, all of their wines are crushed by foot and hand, and fermented using only natural yeasts. To taste these wines visit the urban winery and tasting room in the outdoor Barlow market in downtown Sebastopol.

Based on the classic blend of Grenache (50%) and Mourvèdre (50%), these two grape varieties have been blended together for their compatibility for centuries. 100% whole-cluster from only two different vineyards, Alder Springs and Bedrock, they blend together for aromas of red plum, mulberries, currants, and blueberries. The fruit is obfuscated by meaty flavors of forest floor, cracked pepper and exotic wildness.

Fettuccine carbonara loaded with crispy bacon lardons, fresh peas and asparagus. 

Established in 1971, Adelsheim is a family-owned and operated winery with estate vineyards located in Oregon's northern Willamette Valley. Over the past 41 years, the Adelsheim Vineyard estate has grown to include twelve exceptional vineyard sites throughout the Valley, totaling 237 acres. Company co-founder, David Adelsheim, has done work throughout the years to benefit both the Oregon and American wine industries: grape and wine research, wine labeling, industry education, and promotion. He is recognized for his "outstanding service" to the industry and has played a vital role in building the Oregon wine industry and establishing its reputation worldwide. Today, he leads a current generation of passionate staff devoted to leading the industry in crafting consistently transcendent wines.

“The idea that we would plant a grape variety that no one knew well in a place that nobody had ever heard of was not only remarkably naïve, it was a remarkable leap of faith.”  — DAVID ADELSHEIM, FOUNDER

2016 was a roller coaster of a vintage. Spring was warm, and heat spiked to the high 90s in late May and early June, with flowering occurring the first week of June. Following bloom, weather turned cooler, and minor weather events after flowering resulted in a lighter and varied fruit set, especially compared to 2015. Cooler weather continued through July, delaying veraison at most sites until midAugust heat spike, which set record highs on three consecutive days. These hot days quickly brought color to all of our vineyards. As fruit approached ripeness, daytime temperatures moderated, and we had an ideal harvest which ran from August 25 through September 23. The grapes were hand picked and gently pressed, then allowed to briefly settle before racking and starting fermentation. Once fermentation concluded, a portion of the wine (9%) was allowed to go through full malo-lactic fermentation. The wine was entirely fermented and aged in French oak barrels (26% new), a combination of 228L barriques and 500L puncheons.

“Oh wow. I’m so excited about this wine. I get elements of wet stone, white flowers, fresh apple, and a wisp of smoke on the nose. There’s tremendous tension across the palate, a delicate minerality, and a finish that goes on and on and on.” - Winemaker Gina Hennen

Salmon dressed with lemon juice, olive oil, capers and parsley. 

Louis Boillot’s emerging position in the Burgundy firmament is not accidental. Despite having only launched his domaine in 2002, he came armed with some of the oldest and best situated vineyards in Burgundy—thanks to four generations of Boillots having acquired prime sites in Volnay and Gevrey Chambertin. Louis’ domaine has quietly become one of the most admired small estates in the Côte d’Or. The turning point came in the mid-2000s, when he and his partner—the supremely talented Ghislaine Barthod—built a cave together in Chambolle-Musigny. This brought two of Burgundy’s most gifted winemakers together—working and tasting side by side—with the alchemy you’d expect. The vineyard management was also combined, with Louis responsible for not only his own vines, but those of Ghislaine as well. It’s no wonder Ghislaine lets Louis take care of her vines. He’s a master with more than 30 years of experience—employing the minimum of interventions, and meticulously pruning for balanced yields. His winemaking is equally timeless, featuring extended, gentle extractions and a limited use of new barrels.

This wine derives from 60-year-old vines located below the premier cru Brouillards.

Wine Advocate February 2020: "The 2018 vintage has turned out very well indeed at this small domaine, Louis Boillot and son Clément opting to begin their harvest in late August. Yields are between 20% and 30% lower than in 2017, and alcohol percentages range from the low-12s to the mid-13s. Everything reviewed here comes warmly recommended. As I wrote last year, while Boillot is an experienced vigneron, his first solo vintage for his own label was 2003, and perhaps that's why this address still flies under the radar. Or perhaps it's because he—like his partner Ghislaine Barthod—lacks a "collectible" grand cru to incite speculation. But with excellent old-vine holdings in top appellations, deft winemaking and a classical aesthetic, readers should take note. Plowed vineyards, destemmed grapes, classical cuvaisons and élevage in a moderate percentage of new barrels are the rudiments of the approach."

“The 2018 Volnay Les Grands Poisots hails from the Volnay lieu-dit adjacent to Pommard's Le Poisot, whence derives Boillot's Pommard Village, yet the two wines are quite different in character. Mingling dark cherries and berries with hints of baking chocolate and loamy soil, this Volany is medium to full-bodied, supple and velvety, with succulent acids and powdery structuring tannins cloaked in a generous core of fruit.” - 91 Robert Parker’s Wine Advocate

Seared tuna with a sesame rubbed crust.

Peay Vineyards is a 53-acre hilltop vineyard located above a river in the far northwestern corner of the West Sonoma Coast, 4 miles from the Pacific Ocean. They grow Pinot Noir, Syrah, Chardonnay, Viognier, Roussanne and Marsanne.

The beginning of Peay Vineyards, from the pen of Andy Peay….

“Armed with tanks full of coffee and gas, a Polaroid, and U.S. Geological maps in hand, we drove the back roads and coastal hills of the West Coast of the United States in 1995 looking for that special plot of land. “Hey, Nick, is that moss hanging off that split rail fence. Hmm, good, likely lots of cooling fog.” “Is that bracken fern? Maybe too much water, Andy.” “Excuse me, old timer, do you have any records of temperatures in this area?” “Can you see that parcel from the lowest branch? Take a photo.” “Whaddya think, 10% slope on that hillside?” “What soils do you find on this ridge?” “Um, Nick, that is definitely trespassing.” We drove all around the Santa Ynez Valley in Santa Barbara, up and around the Mendocino Ridges, down along the Sonoma Coast, even traveling as far as eastern Washington.

One morning, I — Andy — woke up in a thick fog on a black sand beach on the Lost Coast in Humboldt County (Humboldt County?!) I grabbed my bivvy sack and stuffed my gear into my truck and headed south on Highway 1 with plans to revisit some logging roads on the Mendocino and Sonoma Coast ridgelines that caught our attention on our last trip. En route, I stopped in the town of Mendocino to pick up real estate listings to see if anything appealing had gone on the market. I needed a cup of coffee and who knew maybe I could avoid spending my day climbing trees for better sight lines for photos and scaling old logging roads rutted from years of heavy winter rains. There was one property listed down the coast an hour or so. “A scenic viewpoint with vineyard potential!” I groaned. Anyone who has looked for land in “wine country” recognizes that this designation is meaningless; you could plant a vine there and it may live. Heck, vines thrive almost everywhere. But there is no guarantee it would bear fruit or make tasty wine. It could, however, and for that you pay double the price.

I decided I should check it out anyway and drove an hour south of the town of Mendocino to meet an agent in the coastal town of Gualala, a hamlet that serves as the northern border of the Sonoma Coast. From there I drove south on Highway 1 along the Pacific Ocean into Sonoma County for a few miles and at a place named Sea Ranch headed east crossing the San Andreas Fault and climbed the coast ridge along the Wheatfield Fork of the Gualala River. As we mounted the ridge, the sign posts we used for identifying the correct climate and soil types were abundant. I got excited.

After winding our way through tall stands of redwood trees we pulled into a clearing on a south facing ridge. We were perched on a knoll on the second ridge four miles from the Pacific Ocean. Bronzed fields sloped and dropped into steep gorges forming a pronounced camelback shape to the land. Fog listlessly retreated into the river gorge pulling in its long tentacles across the fields. A stand of fir capped the southern part of the knoll, hiding the bell-shaped terrain gently sloping south east, south, and southwest. To the south, far in the distance, I could see vineyards renowned for Pinot noir and Chardonnay. But no one had grown grapes this far northwest in Sonoma County. It sat deeply in the inversion layer and was too cold and foggy. And god-forsakenly remote! Right here, this was frontier land. It was breath-taking.

I excitedly walked all over the parcel envisioning rows of vines. At high noon, a gentle breeze was persistently luffing my t-shirt making me shiver. The slopes were mostly gentle, the exposure ideal, and the local flora encouraging. I snapped a handful of Polaroids, thanked the agent for her time, and went on my way. “Cool breezes. Sloping hillsides. It looks promising! Let’s see what Nick thinks.”

Well, Nick liked what he saw in the photos. He visited the parcel. Took soil samples. Studied the geographic history. Poured over daily temperature and precipitation records an old timer living on the property had recorded for the past 15 years in a spiral binder. Nick gave the green light and our adventure was underway.”

“The 2019 continues a string of superb bottlings of the Sonoma Coast Pinot noir. This is not surprising as it is made from 100% Estate barrels of Pinot noir but nevertheless there is something about the aroma of the 2019 that I find particularly alluring. Bright red fruit aromas of pomegranate, cherry skin, and raspberry interplay with floral sandalwood, hibiscus and Rooibos tea notes. There is a lot of fruit and floral impact but the wine is not heavy or juicy, just intense. That is not common as floral wines tend to be “lighter” and yet this has significant depth. The finish has our signature elements of bark and black tea persisting along with the fruit notes. The 2018 vintage was superb and the wines across the board have intensity and depth and will just be shockingly good for decade(s). The 2019 vintage was also a good and moderate growing season with the added twist of a crazy harvest due to power outages and Nick’s accident. The wines may not have as long of a life as the 2018s but they are showing all of their allure right away and have a nervy tension and transparency you will find very attractive.” - Andy Peay

Fettuccine carbonara loaded with crispy bacon lardons, fresh peas and asparagus. 

Eladio Pineiro founded Bodegas Mar de Frades in 1983 after spending many years making Albarino wine, before the Appellation Rias Baixas was granted. In January 2003, due to events that have influenced the life of his family, he decided to sell his winery keeping the vineyards he owned. Later, Eladio decided to take a step forward and do what really excites and motivates him. He started to make wines again and moved away from the usual circuit creating a new category: wines with soul! By showcasing their roots and history, he produced reds from Portuguese Alentejo and whites from Albarino Rias Baixas, while having absolute freedom to create and develop small amounts of real wine, for wine lovers seeking wines with meaning and showing their terroir and history.

The vineyards are located throughout the Salnes Valley. They average thirty years old and have been in transition to biodynamics for more than eight years.

The wine goes through maceration from 8 to 10 hours, and then fermentation with native yeasts. After fermentation, Eladio selected the upper part of the casks with higher fruit ratios (Tete de Cuvee). It was then left aging on fine lees with weekly batonage for six months. Classic citrus notes in the supple mid-weight body that is carried by beautiful acidity. The lees contact adds a layer of depth to the wine.

Straw, light golden yellow with glints of green, neat, and shiny. Very elegant, tastes of fruit syrup, and balsamic from its aging on lees with licorice, and fennel remembrances, excellent acidity, soft, fresh, unctuous, and tasty. Aftertaste is long with a mineral touch and occasional excellent bitter undertones. Very greedy.

Sea scallops, lightly seared, with basil and fresh citrus (like blood orange or grapefruit) on the side. Drizzle with good lemon infused olive oil, add a little lemon zest and Maldon salt. 

Rajat Parr and Sashi Moorman stand at the vanguard of the new world wine. Together they steward the historic Seven Springs Vineyard into its fourth decade. At Evening Land Vineyards, they strive to grow and vinify fine Pinot Noir, Chardonnay, and Gamay from their historic Seven Springs Estate Vineyard in Oregon's Eola-Amity Hills. Totalling 85 acres under vine; their east-facing vineyard, farmed biodynamically since 2007, was first planted in 1984, and sits atop rocky, volcanic soils.

Seven Springs’ eastern exposure ensures the vineyard awakens to the warmth of the morning sun. The vineyard’s position opposite the windy Van Duzer Corridor, mitigates hot, sunny afternoons in the Willamette Valley with cool winds from the Pacific. As valley temperatures increase throughout the day, warm air rises, replaced by cooling winds flooding in from the Pacific through the Van Duzer gap and across our vineyard. This daily cooling, along with our eastern aspect, affords our grapes the luxury of extended time on the vine.

Since its inception, Seven Springs has been dry-farmed. The vineyard is LIVE™ certified and was converted to biodynamic viticulture in 2007. We continue to farm Seven Springs biodynamically, encouraging a healthy and sustainable ecosystem in the vineyard.

Seven Springs is planted overwhelmingly to Pinot Noir, followed by Chardonnay, and Gamay. The oldest own-rooted blocks of Pinot Noir and Gamay are a testament to, and daily reminder of, Oregon’s incredible history and potential. Benchmark Oregon producers have long sourced fruit from Seven Springs and the wines from this vineyard are the most decorated and award-winning wines in Oregon’s history.

“We are, first and foremost, faithful stewards of the historic Seven Springs vineyard, planted by Oregon wine pioneer Al MacDonald in 1984. On this dramatic east-facing slope, in the iron-rich and rocky, volcanic soils of the Eola-Amity Hills, Al MacDonald undertook what would become one of Oregon’s most recognized vineyards. Nestled against a forest of Douglas fir with views eastward to Mt. Hood and Mt. Jefferson, it is immediately evident to any visitor why Al chose this site.”
 - Rajat Parr, Sashi Moorman, & Ben DiCristina - Evening Land Vineyards

LIVE Certified Sustainable/Practicing Biodynamic & Organic
Co-fermented Pinot Noir & Gamay
Seven Springs Vineyard (Eola-Amity Hills AVA)
Iron-rich volcanic basalt soils
Planted in 2003
Northwest facing slope
Whole-cluster carbonic fermentation
Indigenous yeasts fermentation in neutral barriques (225L)
Aged 8 months in barrique
595 cases produced
12% abv

What is Passetoutgrains? Bourgogne Passe-Tout-Grains is an Appellation d'origine contrôlée (AOC) for wine from the region of Burgundy in France. Most Bourgogne Passe-Tout-Grains, (or written unhyphenated as Bourgogne Passetoutgrains), is red although rosé wine may also be produced. Unlike other Burgundy wines, which are primarily produced from a single grape variety, Bourgogne Passe-Tout-Grains is essentially a cuvée of Gamay and Pinot noir.

This Seven Springs Passetoutgrains is Burgundian inspired by blending and co-fermenting the Pinot and Gamay together.

The gradual and even ripening that occurred during the 2019 growing season resulted in beautifully layered, ethereal wines that lead with delicate red fruits. The nose offers bright and lifted wild red fruits notes with a touch of spice from the Gamay and a bit of rose petal and forest floor from the Pinot Noir. The wine possesses both the playfulness and exuberance of Gamay on the front of the palate with the length and seriousness of Pinot Noir on the mid-palate and through the finish. - Winery Notes

Taco night! This wine rocks with like every kind of taco ever- from al pastor, carne asada, birra, to octopus... whatever your fancy, this is your Taco Tuesday night wine.

Piedrasassi primarily cultivates and vinifies Syrah, a variety with which winemaker Sashi Moorman has worked for over two decades. Today, the viticultural heritage of the Northern Rhone and the pioneering ethos of the Central Coast equally inform his engagement with Syrah.

Their vineyard sources within the greater Central Coast are found in its remarkable east-west transverse valleys, shaped by an era of tectonic contortion and upheaval. Here, geologic time stands on its head: diverse soils of varying epochs are often entangled. Receptive to the daily rhythms of the Pacific’s cooling winds and pervasive fog, these valleys and, in particular, their constituent hillsides, are host to some of California’s most compelling terroir for Syrah.

In the winery, they strive to coax from each harvest its individual expression of place. They employ, in balance, time-honored technique, observations from their travels, and intuition. They cultivate the native yeasts of our vineyards before fermenting without additives or the manipulation of temperature. They often make use of the whole grape cluster – its berries and stems. The wines are then raised in large, used barrels, and, finally, bottled with only minimal sulfur – and without any fining or filtration.

Sashi Moorman has made wine in the Central Coast for over twenty years. His career began with Syrah, as Adam Tolmach’s first employee at The Ojai Vineyard, in 1996. Today, in addition to Piedrasassi, he is a winemaking-partner of Sandhi and Domaine de la Côte in Santa Barbara, and Evening Land Vineyards in the Willamette Valley, Oregon.

“In the 2016 vintage, we introduced a second source, the Patterson vineyard, to our Sta. Rita Hills bottling. Patterson lies on a north-facing slope of the Santa Rosa Hills, just above Sine Qua Non’s estate vineyard, 11 Confessions. Sebastiano sits opposite Patterson at high elevation on a steep south-facing slope at the eastern edge of the Sta. Rita Hills. Planted in 2007 on clay loam over limestone, the Syrah at Sebastiano is exposed to relentless Pacific winds.

Now composed of two opposing and complementary vineyard sources, our Sta. Rita Hills cuvée assembles Syrah’s diverse aromatic expressions. Patterson Vineyard lends aromas of hunted game and freshly ground spices - think cinnamon bark and juniper - while Sebastiano contributes lush, brambly fruits. Together they display Syrah’s remarkable finesse: a grape variety peerless in its balance of concentration and precision.” - Winery Notes

Grilled lamb loin chops with garlic and rosemary couldn’t be more perfect with this brambly, savory Syrah. 

Petrolo is the definition of a cult winery, with an owner and a story that have helped create its legendary status. While the estate’s benchmark wine, the Merlot cru Galatrona, deservedly receives fireworks in the press and is part of the history of Tuscany’s quality revolution in the late 1980s and 1990s, the winery’s two other standouts, Torrione and Boggina, are an equally thrilling success – Sangiovese from a special and virtually unknown appellation bordering Chianti Classico that today produces wines of distinct regional identity.

Though virtually unknown even in the wine world, the Valdarno di Sopra denomination dates back to the days of the Medici family during the Renaissance, and the area has always been renowned for the winemaking potential of the tiny area of Tuscany near Chianti in which it is located.

In more recent times, Petrolo was bought in the 1940s by Gastone Bazzocchi, who was the first person to begin cultivating high-quality Sangiovese-based wines at the estate, but it is his grandson, Luca Sanjust, who has brought the winery the cult status it enjoys today. An art scholar and successful painter in his own right, Luca decided to change paths in the early 1980s and has dedicated his time and passion to Petrolo ever since.

Petrolo has a remarkable track record of producing some of the finest examples of very different native and non-native varieties in Tuscany. While Galatrona deservedly receives fireworks in the press and is part of the history of Tuscany’s quality revolution in the late 1980s and 1990s, Torrione and Boggina are an equally thrilling success – Sangiovese from a special area that long ago was left just outside Chianti Classico, and today produces wines of distinct regional identity.

Galatrona is Petrolo’s most acclaimed wine, a Merlot cru made exclusively with grapes from the Galatrona-Feriale vineyard planted in various phases during the 1990s with low vigor Bordeaux clones. The unique microclimate allows the concentration of the noble components of the grapes that are fundamental for the great structure, elegance, balance, and persistence that has made Galatrona one of Italy’s most coveted wines.

The vines are planted on clay-rich loam, with shale, marl and sandstone. Clay helps to retain the moisture in the soil, which is particularly useful during the hot, dry Tuscan summers. The vineyard lies approximately 1000 feet above sea level and has a south-eastern exposure.

Skin maceration lasts more than 20 days. Pump-overs are done manually with considerable care and very frequently to allow the complete extraction from the skins. Malolactic fermentation takes place in barriques, usually starting quickly and with regular development. After the malolactic fermentation the wine ages in new and almost new French oak barriques for approximately 18 months. During this period the wine is left for the first 8 months on the fine lees. After bottling, the wine begins its usual maturation period of about 6 months before release.

The critics have some great tasting notes on how beautiful the 2018 is upon release:

"The flagship 2018 Galatrona, 100% Merlot, is very beautiful. Silky tannins wrap around a core of Merlot fruit. I am struck by how elegant the 2018 is, as Galatrona is so often a wine of impact. Black cherry, chocolate, game, leather, licorice and spice give the 2018 a good bit of nuance. This is an especially understated, refined edition of Galatrona." - 96 points Vinous

"The Petrolo 2018 Val d'Arno di Sopra Galatrona is a beautifully soft and supple expression with dark fruit, cherry, blackberry, tobacco, spice and smoked cedar wood. The results are balanced and elegant, and this vintage has a beautiful manner in which it presents the intensity and depth of Tuscan Merlot without any of the heaviness or darkness you might anticipate. Everything comes together here with careful precision and wholeness." - 97 points Wine Advocate

"Aromas of blackberries, black olives, green olive, and violets. It’s really aromatic. Full-bodied, yet so precise and polished with creamy, layered tannins that caress your palate. It’s extremely persistent and goes on for minutes. Only 40% new wood. Really balanced. All about purity and complexity from organically grown grapes." - 98 points James Suckling

A thick-cut 3” filet mignon grilled to perfection is what this sexy merlot calls for! Reduce fresh cherries, rosemary and some balsamic down, drizzle over top.

Standing above the village of Flassans-sur-Isole, in the heart of the hills of the Var, the Commanderie de Peyrassol was founded in the 13th century by the Knights Templar. This great expanse of fertile soil was a popular staging post and a place of rest for large numbers of pilgrims setting off for the Holy Land. As one of the jewels of Provence, the domaine has always maintained its agricultural and winegrowing traditions.

Created in 2009, this blend is produced from selected plots in the area of land known as the Clos Peyrassol. Produced only in the best years, it is a lively incarnation of the spirit of excellence of the domaine. Rare and precious, on average only 10,000 bottles are produced per year.

Hand-harvested at night to retain freshness and prevent any early maceration of the berries. The fruit is destemmed and pressed gently to separate the free run juice. It is vinified in stainless steel tank after a 24-hour cold settling to remove the majority of lees. Malolactic fermentation is avoided.

Aged for 6 months in grit stoneware jars which maintains the great freshness of the fruit while gaining complexity from the micro-oxygenation of the jars.

Beneath its very delicate colour with hints of purple, Clos Peyrassol reveals a complex nose: notes of white flowers, heather and vine peach combine to form an elegant bouquet. The robust, rounded attack develops into a beautiful depth of palate. It is seductive in its smoothness and vivacity, its all-enveloping roundedness and its remarkably long-lasting aroma.

White fish ceviche or carpaccio of scallops with lime

Ferrer Bobet is about respect. Firstly, the mutual respect of two friends, Sergi Ferrer-Salat and Raül Bobet and their passion for the world and culture of wine. Secondly, the respect for the long traditions of viticulture and vinification in Priorat and a commitment to the economic and social development of the region. Thirdly, and above all, the respect for the terroir and a dedication to producing wines that reflect the distinctive mineral essence from the land.

Sergi and Raül’s project started in 2002, and in 2008 their first two wines were released. For their initial wines, Ferrer Bobet used hundred-year-old Carignan and Grenache vines planted in some of the best vineyards in Priorat. These vineyards have exceptional slate soil, locally known as “llicorella,” and a topography characterized by steep slopes and high elevations that guarantee optimal ripening and ideal night/day temperature fluctuations, fundamental for preserving flavors and acidity. Sergi and Raül continue to work hard in their own vineyards. They have planted Syrah, Grenache, Carignane, Cabernet Sauvignon and Viognier, in harmony with their philosophy, and after having performed thorough edaphological studies. In each case they have used low vigor and high quality rootstocks and clones, aiming for perfectly balanced vines.

The estate is located between Porrera and Falset, and possesses various characteristics that give it great potential, and which were pivotal in choosing this sub-zone. Indeed, their soils have an unusually high proportion of llicorella, a quality only seen in the top vineyards in the Priorat, and the site is in one of the coolest, steepest and highest elevations of the appellation, factors which contribute to optimal phenolic ripeness and help preserve flavors and acidity. Likewise, the site’s varied aspects create a rich diversity of mesoclimates and bring the opportunity to create wines of particular complexity and depth. This vineyard is managed, moreover, in a way fundamental to the philosophy of Ferrer Bobet: the development of a strict organic viticulture which completely excludes the use of insecticides, fungicides and herbicides.

Their winemaking is based on the principle that fastidious viticulture is the basis for the quality of the wine. They have designed the winery just as meticulously. The building guarantees an optimal work flow and allows the use of gravity during the whole winemaking process, from fruit reception to bottling. They start the vinification selecting berry by berry with a double sorting table. Fermentation takes place in small, 15 and 30 Hl, fermenters, so each vineyard can be vinified individually. Most are oak fermenters, a key factor in improving the wine’s structure and its integration with the oak. Wines are aged in fine-grained French oak barriques during a minimum period of 12 months, and bottled unfined and unfiltered, in order to preserve their organoleptic qualities.

Above all, Ferrer Bobet Priorat, Ferrer Bobet Priorat Vinyes Velles and Ferrer Bobet Selecció Especial aim to show an admiration and respect for the land that has embraced them. The goal of their orthodoxy in vine-growing and winemaking is, precisely, to achieve a purity that surpasses any of the techniques employed, so that whoever tastes our wines will be able to experience the mineral essence, complex and profound, of Priorat, without ever losing any of its freshness, elegance and purity.

Sergi Ferrer is also the founder of an extraordinary wine education center and restaurant in Barcelona, Monvinic.

Shimmering violet. A highly perfumed bouquet evokes ripe red berries, cherry pit, incense and candied rose, and a smoky mineral nuance builds in the glass. Sappy and penetrating on the palate, offering deeply concentrated raspberry and cherry liqueur, fruitcake and mocha flavors accented by an exotic spice note. Powerful and precise, with strong finishing power, resonating spiciness and chewy tannins framing lingering cherry and floral notes

Smoked brisket and sausages

Pieter Walser is one of the world’s most innovative winemakers and produces some of South Africa’s most coveted wines that you’ve probably never tasted. Pieter crafts unique wine blends, picking about 35 grape varieties from 60 vineyards around the Cape. Each bottling is a unique and delicious snapshot of the vintage and vineyards and expresses BLANKbottle’s one-of-a-kind vinous vision. Each wine is bottled and labelled according to the story behind it and half will never make a re-appearance.

THE STORY OF LITTLE WILLIAM

In January 2016, I was driving back from a tiny little vineyard in the Koue Bokkeveld (Ceres Plateau). Cruising along at the 100km/h speed limit, I came to a very winding stretch of road leading towards the Witzenberg pass. Suddenly, for a split second, I thought I saw something in the middle of the road. I had just come through a super sharp bend and had to jump on the brakes with both feet. When I finally got my 470 000-km-on-the-clock Toyota to stop, there, on the white line in the middle of the road, stood a little blonde boy. I guessed him around a year and a half old. He was in his nappies and had a white T-shirt on, perfectly camouflaged on the white line. Unsure of what to do once I’d taken him out of the road, I thought it a good plan to prompt him and see which direction he takes off in (with myself of course right behind).

About 200 meters further along the road he (we) crossed a little bridge heading towards the other side of the canal. He turned up a dirt road which led to a farmhouse about 300 meters up a hill. Keeping up to his snail-like pace, we arrived at the house more or less 10 minutes later (in my experience with farm dogs, it wouldn’t have been wise to carry him). When the gardener saw us approaching, he called out to a woman at the house and judging by her reaction, she must’ve been his mom and he must’ve been missing for a while.

It was a bit of an emotional and chaotic environment so, knowing he was safe, I just turned around and left without introducing myself.

So each time I present a tasting with Little William wine as part of the line-up, I get the same question: ‘Why is it called, Little William?’ followed almost without fail by: ‘What does the family have to say about you calling a wine, Little William?’ My answer is always the same: ‘I never went back, they don’t even know the wine exists. But I am convinced there will be this one day where I’d be sitting at some local bar in Knysna, drinking a beer all by myself when the young guy next to me turns to me and introduces himself as William from Ceres.’ And I’ll be able to tell him: ‘Eendag, lank, lank gelede het hierdie oom jou lewe gered!’

For 4 years I had the privilege of telling the story of little William. Until last year. When Chapter 2 happened.

In November, we took our youngest son for a minor operation at Panorama Mediclinic, Tygerberg, Cape Town. The lady at reception looked at us with a puzzled look on her face. We later learnt that there had been a mistake on the paperwork and they were under the impression that he was an adult. They had subsequently booked him into an adult ward. The man next to him had drunk a cup of coffee at 6:00am that morning with milk in. His operation therefore had to be postponed and he obviously missed his theatre time slot. He had to wait almost the whole day for the next slot. He and Sebastian eventually left for the theatre at more or less the same time. I went to get us a cup of coffee, and as she always does, Aneen started making conversation with the milk-in-the-coffee guy’s wife. On my return Aneen said: ‘They are from Ceres, tell her the little William story.’ I cringed, thinking: ‘Why would I do that??’ I tried to let her comment slide and filled the awkward silence with useless words. We carried on with the small talk and she ended up telling us that she is a vet and her husband is a farmer. ‘Where do you farm in Ceres?’ I asked. ‘In the Witzenberg mountains, on a farm called Blah-blah-blah,’ she answered.

And, as you’ve probably guessed by now, that was the name of the farm where I dropped little William that morning. It started dawning on me that it might be my Knysna-bar-thing moment happening in a totally bizarre, different way. ‘Do you have a son called William?’ I asked. ‘No,’ she replied, ‘but my nephew is called William and they live on the same farm, in the house next to the road.’ We did the sums and he would’ve been exactly 1 and a half years at the time. So it turns out it wasn’t a beer-in-hand pub in Knysna, but a coffee-in-hand hospital in Cape Town. I should’ve listened to Aneen right from the start… so I told her the whole story and she phoned her sister-in-law. ‘Did you ever lose William on the farm?’ she asked (I don’t think that’s the type of story you volunteer to tell your extended family if not prompted). ‘Yes,’ she said, ‘there was this one day…’

PS: This incident made me think about everyone’s life stories. I’m convinced that these kind of things happen to everyone. The difference is that I just happened to call a wine Little William, and I have a reason to re-tell this story. If I didn’t, I would’ve possibly only re-told the story once or twice, but I can imagine how the finer details could’ve gotten lost between profit margins and VAT. I have a responsibility to convey the story in an honest and factual way. You know how easily a story gets blurry. So each time I drive the road, I recheck my facts: Where exactly did William stand? Distances? The name of the farm? The story then became part of our story. And that day when the lady mentioned Ceres, the first thing Aneen thought about was the boy in the road.

Pale ruby in color with a medium nose of cherries, strawberries, pomegranate, spices (cardamom, juniper berries, white pepper and musky mace), orange peel, rosemary stalks, slight leather, rusty iron and slight liquorice.

The Syrah is sourced from vineyards in the Witzenberg mountains in the Ceres Plateau. The vines are planted at 750 metres above sea level, making this an excellent expression of cool climate, high altitude Shiraz.

Grilled rack of lamb

“Back in 1995, when Victoria and I started dating in Des Moines, our favorite game was “Guess the Wine.” We would take turns bringing a blind wine and make the other person guess the varietal and region. When I look back on those dates, there is little mystery about how we arrived where we are today.

Soon after that, we moved to Minneapolis and fell in with a group of wine lovers whose passion and knowledge fanned our flame. We started taking regular trips to wine country in California, where we met many of the finest winemakers. We were so inspired by them that to this day we follow many of their principles. We learned first-hand about Philip Togni’s attention to every minute detail…. Saw how Bob Foley would only pick fruit if his palate — not some lab test — told him it was time… Heard Greg La Follette telling us how careful you have to be when making decisions in the winery because even the smallest decision has an impact on the final wine. Our conversations still reverberate with me whether I am at a vineyard or in the winery.

Soon enough we were searching for property in our native California. Victoria spent three years trying to find the right site. Finally, she found her dream home on eight acres of land in Bennett Valley, just a few miles from where I grew up. It only took one visit by Kal Showket to plant the seed that led to our estate vineyard. Little did we know that Kal would be key to many of the major changes in our lives from that point on. Later that year, the Showket’s gave us a ton of Cabernet Sauvignon from their best block to see if we would enjoy winemaking.

When that ton of fruit arrived at the winery, we had a dozen friends help us sort the grapes. For fifteen hours we worked, examining each grape by hand and sorting them into three groups: plump and juicy, dimpled, and very ripe. We fermented each batch separately. Tasting the lots two days later, the differences were staggering. The hook was set.”  –Russell Bevan and Victoria De Crescenzo

Bevan’s Sauvignon Blanc from the Dry Stack Vineyard in Bennett Valley is one of California’s finest examples of this Italian clone of Sauvignon Blanc that is planted in these gravelly, loamy soils. This wine is aged half and half in stainless steel and the rest in François Frères Burgundy barrels. It is 100% Sauvignon Blanc, and the wine has a spectacular bouquet of caramelized citrus, honeysuckle, orange blossom and brioche. It is amazingly rich and dense, with the texture of a great grand cru white Burgundy or top California Chardonnay.

"Our 2018 Dry Stack Sauvignon Blanc is pure sunshine in a glass. Tropical notes of fresh pineapple, passionfruit and papaya are present on the palate. It is one of the most lively and refreshing Sauvignon Blancs we have made to date. But (and here is where things get exciting…) she also has significantly more extraction than any of our previous Sauvignons. The resulting wine is incredibly powerful, yet light on her feet at the same time." - Winery notes

Soft shell crab sandwich

Founders Deb and Tom Mortimer began looking for Willamette Valley property in 1996. A year later they found an uncultivated parcel on the south slope of Parrett Mountain, just a few miles east of Newberg, Oregon, in the Chehalem Mountains AVA.

Ten acres were cleared in 1997 and eleven acres in 1998. An incredible view south to Salem and the Eola hills emerged.

In 1999, six acres of Pinot noir were planted. The initial plantings included roughly 1.75 acres each of Pommard and Dijon clones 667 and 777. A ¾-acre mixed-clone block of Mariafeld (a Swiss Pinot noir clone), Pommard, and Dijon clones 777, 113, and 115 was also planted. Subsequent plantings of Pommard and assorted heritage clones from California increased the size of the vineyard to its current sixteen acres.

From the beginning, the character of Le Cadeau Vineyard was apparent. The aromatics were fresh and intense. The fruit flavors were pure and deep. There were hints of Asian spices mingled with an earthiness not often found in young Pinot noir wines. Those core characteristics remain today, regardless of the vintage or the winemaking.

Truly extraordinary winemakers from Oregon and beyond have collaborated with Le Cadeau and made excellent wines, but increasingly the adage rings true: Great Pinot noir is made in the vineyard. New clones and rootstocks have been added while farming practices have been pushed to ever-higher standards. As we move into our second decade of winegrowing in Oregon’s Willamette Valley, we’re confident that our best wines are yet to come.

Le Cadeau Vineyard is located on the southern tip of Parrett Mountain near Newberg, Oregon, in the Chehalem Mountains AVA. The 16-acre, high-elevation (610’ – 725’) vineyard was developed and planted with the singular focus of growing distinct and complex Pinot noir.

The vineyard has many slope aspects and soil types that result in a range of microclimates. For the most part, the vineyard soil is in the Jory/Nekia/Witzel series, with Witzel (a very shallow, broken basalt) as the predominant type. However, the soil on the east side has considerable organic material resembling a cross between Jory and Willakenzie.

In planting the vineyard, we’ve attempted to match rootstocks and Pinot noir clones to soils, slope aspect, and microclimate. At this time, fourteen clones of Pinot noir are represented among our plantings, along with five rootstocks. Each Le Cadeau cuveé is made from sections of the vineyard that are of specific soil types, slope aspect, and Pinot noir clones.

Fruit for the 2017 Le Cadeau Pinot Noir primarily comes from mixed-clone blocks at the north end of our estate vineyard. The diversity of clones creates a complex and balanced Pinot noir that drinks beautifully now and will age gracefully for years to come. Only 245 cases made.

"Attractive, earthy sweetness that is dressed in fragrant baking spices, across a core of ripe red cherries. The palate is fluid, sleek and long with a superbly defined tannin texture. Concentrated fruit abounds. This has great length and detail. Try from 2022." 94 points James Suckling

Chicken and Bacon Pasta w/spinach and tomatoes in a garlic cream sauce

Jean-Paul Autard carries on the tradition established by Paul Autard when he founded the domaine in the village of Courthézon in the 1970’s. He took over very early, at 17 year old, after his father passed away. His daughter Pauline now works with him.

Autard has 26 hectares of vines, of which 12 are in Châteauneuf-du-Pape and 14 in Côtes-du-Rhône (located at the border of the Châteauneuf appellation in Courthézon.) The aging cellar is a massive, vaulted cave cut into sandstone rock, housing the domaine’s barriques. The Autards feel privileged to have inherited a domaine in which the plantations of different varieties are perfectly adapted to the soil types – ranging from galets roulés, pebble and clay, to sandy-clay. They aim to get the most out of each variety by vinifying separately and then blending judiciously. The grapes are destemmed and fermentation takes place in stainless steel tanks with indigenous yeasts. After the malolactic fermentation, the wines are transferred to barriques for aging, about one third of which are new for the regular cuvée of Châteauneuf and 100% new for La Côte Ronde and Juline. Since 2004, Jean-Paul has been working in his new state-of-the-art winery, which allows him greatly enhanced control over all phases of winemaking, and a concomitant increase in quality. His unique style, fusing elegance, balance and generously expressive Châteauneuf-du-Pape flavor, has won his wines an international following.

Farming/vinification practices: sustainable farming. Jean-Paul aims to achieve a perfect balance between the soil and the vine. He does not need to green harvest because his vines are on average over 50 year old. The vines’ age, together with the limited use of only organic fertilizer, naturally ensures low yields and concentrated, balanced fruit. No pesticides, chemical anti-rot products or fertilizers are used. The health of the vineyard is ensured by meticulous work by hand, such as the removal in May and June of unessential shoots and leaves that would block the proper aeration of the vines. Jean-Paul is able to eliminate the possibility of problems such as rot and mildew by not allowing humidity to remain on the grapes and leaves. In a few years, he and Pauline will start uprooting some vines to replant 5% to 10% every year. Indigenous yeasts are used most of the time, but inoculation may be required in a difficult vintage. The grapes are 100% destemmed. The wines are vegan.

“The 2017 Châteauneuf Du Pape checks in as 70% Grenache, 20% Syrah and the rest Mourvèdre that was brought up in 80% old barrels and 20% in new French oak. It's not far off the Côte Ronde cuvée and has a powerful, modern bouquet of black raspberries, chocolate, toasted spice, and graphite. Surprisingly elegant and seamless on the palate, with good freshness and elegance, it has fine tannins, medium to full body, beautifully polished tannins, and a great finish. The oak adverse need not apply, but it's a brilliant traditional cuvée that has a modern character yet never loses its Southern Rhône soul.” 93 points Jeb Dunnuck

Grilled skirt steak with a chimichurri side of pomme frites

If anyone embodies the promise and spirit of “The New Spain,” it is winemaker Alvaro Palacios. Born into a wine family in Rioja, he now makes wine in three different appellations: Priorat, Bierzo, and his hometown of Alfaro in Rioja. Alvaro’s flagship Priorat wine, L’Ermita, is one of the most coveted wines in all of Spain. Following his great successes in Priorat and Bierzo during the 1990s, and the death of his father in 2000, Alvaro Palacios took the helm of Palacios Remondo, his family’s property and winery in Rioja Baja.

The Palacios Remondo Estate and vineyards are located at high elevations in the eastern part of the region: Rioja Oriental. Historically, Garnacha is the dominant red grape in Rioja Oriental, while Tempranillo and the white grape Viura play supporting roles. Alvaro’s passion for staying true to the tradition of the land inspires him to focus on Garnacha-driven wines that are expressive and authentic to the Eastern Rioja region. La Montesa, Propiedad, Plácet Valtomelloso and La Vendimia are among the very finest of Rioja Oriental, full-bodied wines with aromas of Mediterranean herbs, cherries and nectarines, and flavors of mixed berries and blood oranges on the palate.

Palacios is deeply committed to organic viticulture and natural winemaking practices, such as use of organic fertilizers in the stone-covered, clay soils. All of the wines are unfiltered and clarified only with egg whites. No exogenous yeasts or commercial compounds are added to the wines, and sulfites are kept to minimum levels.

The 2015 Propiedad contains unique aromas of candied orange peel, ripe strawberries, marzipan, dried Mediterranean herbs and soft, toasted oak notes. Well-balanced and exceptionally smooth on the palate, the 2015 Propiedad is both feminine, floral and fruit forward, with excellent oak integration, akin to the world’s best Pinot Noirs. Containing well-integrated tannins and an incredibly long finish, this wine is meant to drink now or age up to ten years. Only 3,300 9-liter cases were produced. Blend of 92% Garnacha, 8 % Blend of traditional indigenous Spanish varieties.

Mediterranean Pan Seared Trout

Pier Luigi Tolaini, a native of Tuscany, immigrated to Canada in 1956. He planned to work for a few years, make some money, then go back home, buy a farm, marry his high school sweetheart and make some good wine... and not with his feet this time! It took Pierluigi 45 years before he returned with a clear vision of the high quality wine he wanted to make: one of Italy's best, no less. In 1998 he returned to his native land and purchased some of the best land in the region of Chianti Classico in the noted commune of Castelnuovo Berardenga. He constructed, from the roots up, this state-of-the-art winery and brought together the best technology and winemakers to bring to light wines that would be a true expression of this significant region. Pier Luigi hired famed enologist Michel Rolland and Tuscan agronomist Andrea Paoletti, who put together a team that share Pierluigi's vision - to make the best wines possible with one vitally unique ingredient - the terroir of Chianti Classico's southern most commune: Castelnuovo Berardenga . A true marriage of tradition and modern technology. The belief in the "best fruit produces the best wine" is the fundamental principal of the Tolaini estate. High density planting per hectare and low yield per plant is a proven strategy worldwide in producing excellent quality fruit. With up to 8,300 plants per hectare in the less hilly vineyards, drip irrigation for each plant, and two green harvests to pre-select the healthiest and most promising bunches on the vine, the Tolaini property produces fruit of unsurpassable quality. This fruit is evident in every mouthful of the estate's five incredible red wines.

Ruggero Mazzilli is Tolaini's consulting agronomist and is based in Gaiole in Chianti where he is the owner and founder of SPEVIS (The Experimental Station for Sustainable Viticulture). Under Ruggero's supervision Panzano in Chianti became the first Bio-Distretto (Organic District) in the world, immediately followed by San Gimignano and Gaiole in Chianti. SPEVIS works with the best scientific research institutes to find new solutions to practical vineyard issues by following the principles of organic agriculture and respectful environmental practices. With Ruggero as part of the team, Tolaini will continue to cultivate the maximum expression of Chianti Classico terroir while farming organically and sustainably.

Like the vineyards surrounding it, the winery at Tolaini Estate is an expression of both old and new. An optical sorter guarantees that only the healthy whole grapes make it into the fermentation vats. The best grapes from each harvest are fermented in open-top fermenters made of French Allier oak (12 units of 4500 liter capacity), a time-proven touch that increases the complexity in the wines. The generous array of tank sizes allows for individual parcels of grapes to be fermented and stored separately. These batches are kept apart through subsequent barrel aging in new French oak before blending. Today Luca D'Attoma is the consulting oenologist and his hand is apparent starting with the 2015 vintage of Tolaini.

Tolaini wines are known internationally for their impeccable quality and incredible taste. With each new vintage they continue to innovate and impress.

A blend of 65% Merlot and 35% Cabernet Franc, the 2011 Picconero Tenuta Montebello is a distinguished and important wine. I've been noticing how well Cabernet Franc performs at this Tuscan estate. You get a good sense of this here (and especially in this vintage). The wine opens to an inky black appearance as you would expect, with fragrant aromas of dried blackberry and candied cherry. Warmer aromas of allspice and sweet clove add more consistency and weight to the overall package. These various attributes find terrific harmony.

Pepper Crusted Filet with Mushrooms