__CONFIG_colors_palette__{"active_palette":0,"config":{"colors":{"62516":{"name":"Main Accent","parent":-1}},"gradients":[]},"palettes":[{"name":"Default Palette","value":{"colors":{"62516":{"val":"var(--tcb-skin-color-0)"}},"gradients":[]}}]}__CONFIG_colors_palette__
Events
__CONFIG_colors_palette__{"active_palette":0,"config":{"colors":{"62516":{"name":"Main Accent","parent":-1}},"gradients":[]},"palettes":[{"name":"Default Palette","value":{"colors":{"62516":{"val":"var(--tcb-skin-color-0)"}},"gradients":[]}}]}__CONFIG_colors_palette__
Member Login

Heavy Rotations

Spring is officially here and we're celebrating all the new releases as summer approaches!

Virtual Tasting

Join our live tasting with Chester and Clare as they discuss the wines for each club, diving into why each wine was picked and more backstory on the family behind it. If you can’t join us live, we’ll post the recorded tasting back on this page.

Wednesday, June 16

7pm

Spotify Playlist

Login to Spotify or create a free account to listen!

June 2021 Selections

NV

Jeaunaux Robin Éclats de Meulière Extra Brut

CHAMPAGNE, FRANCE


Regular Price

$60

Exclusive Club Price

$55

6 Bottles Available

(Email Clare or Chester to Purchase)

  • About

  • Tasting Notes

  • Food Pairings

  • Music Pairings

Jeaunaux

Truly a treasure, this tiny family domain was founded in 1964 by Michel & Marie-Claude Jeaunaux and is now run by husband and wife Cyril & Clémence Jeaunaux-Robin. The estate is only 5.7 ha, with vineyards beginning at the end of the family garden, just behind the children’s trampoline, where the grass of the lawn merges into the grass between rows of vines. With the proximity of the vineyards to the family home, it’s no surprise that they’ve been fully biody-namic since 2010 and organic for far longer.

Jeaunaux-Robin is located in the village of Talus Saint-Prix in La Vallée du Petit Morin, so named for the Le Petit Morin river (a tributary of the Marne), at the very southern tip of the Cote des Blancs. The entire village has only 39 ha of vineyards planted on south facing slopes . La Vallée du Petit Morin is known for its flint-rich, silex soil which imparts unmistakable texture and minerality to the wines. Average vine age on the family’s property is 40 years, which is ancient by Champagne standards and only increases the depth and richness of the wines.

Jeaunaux-Robin produces only about 40k bottles in their tiny cellar. There are two basket presses in the garage and grape must flows by gravity into settling tanks under the back door and into the winery beneath the house. Cyril uses old oak barrels to vinify around a quarter of the wines, with malolactic fermenta-tion, with the rest in stainless steel, also with malo.

“I was impressed by these releases from Jeaunaux-Robin, a producer in the Vallée du Petit Morin hitherto unknown to me. Their 5.7 hectares of vines are in the process of organic certification, and around a quarter of the base wines are fermented in used barrels, with the balance vinified in stainless steel. These are intense, flinty wines with the ripeness and concentration to sustain their low dosage, and I look forward to visiting soon.”  -William Kelley, Issue #242 Robert Parker’s Wine Advocate - “Champagne: Recent and Forthcoming Releases” April 2019

2018

Bevan Cellars “Dry Stack Vineyard” Sauvignon Blanc

BENNETT VALLEY


Regular Price

$45

Exclusive Club Price

$39

36 Bottles Available

(Email Clare or Chester to Purchase)

  • About

  • Tasting Notes

  • Food Pairings

  • Music Pairings

Beven Cellars

“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

2017

Le Cadeau Diversite Pinot Noir

WILLAMETTE, OR


Regular Price

$55

Exclusive Club Price

$50

24 Bottles Available

(Email Clare or Chester to Purchase)

  • About

  • Tasting Notes

  • Food Pairings

  • Music Pairings

Le Cadeau

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.

2017

Domaine Paul Autard Chateauneuf du Pape

France


Regular Price

$50

Exclusive Club Price

$42

18 Bottles Available

(Email Clare or Chester to Purchase)

  • About

  • Tasting Notes

  • Food Pairings

  • Music Pairings

Jean-Paul Autard

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.

Who's Making These Great Selections?

Sommelier

Clare Gillette

Clare Gillette joined Classic in 2017 as our Director of Wine Sales to manage and grow the wine merchants operations for all three of our Classic locations. Before moving to Texas, Clare spent a significant time in the wine importing and distribution side of the business working with some of the most sought out, collector-worthy wineries and portfolios from all over the world. It was during college that she caught the wine bug, leading her to graduate with a Viticulture & Enology degree and to pursue Sommelier studies.

From Willamette to Burgundy, the Rhone Valley to Napa, or Piedmont to Champagne, Clare has travelled to meet winemakers and visit iconic vineyards as a forever student of the vine. Her expertise and relationships in the wine industry have been integral in elevating our Classic wine community and providing a higher level of value and service to you as our client.

Sommelier

Chester Cox

Chester brings over 25 years of experience in the hospitality industry. Chester has worked in Fort Worth since 2003 where he spent 11 years as a sommelier at Del Frisco’s. That experience and level of customer service led Chester to spend the next handful of years creating experiences and finding hard-to-get wines for clients at Kent & Co. Wines and Ellerbe Fine Foods. During this time he also started a cellar management business that allowed him to organize, manage and stock cellars from 200 to 90,000 bottles.

As his consecutive, five-time award of "Fort Worth’s Best Wine Expert" by Fort Worth Magazine can attest to, Chester's level of expertise combined with years of concierge style customer service will help elevate your experience as a client with us.

X