Featured Wines

New Moon Plan is $69 per three bottle shipment, with free shipping. Applicable CA taxes will be added. Orders must be placed by April 15, wines to ship the first week of May.

 

Featured red:


2016 Ca'Viola Barbera d'Alba Brichet - Piedmonte, Italy
In northwest Italy, Barbera is widely termed "the people's wine". Along with Dolcetto, it's what is consumed most often. Alba refers to the town that is near the vineyards. This is a textbook version. Deep purple color, dense, ripe and full, it smells a bit like dark cocoa and roasted coffee beans. There's a great textural feel to it, with plenty of heft, along with enough acidity to cut through richer, fatty foods. Beppe Caviola released his first wine in 1991, a total of 860 bottles. He's now recognized as one of the top oenologists in Italy. 

  • hand-harvested, biodynamic methods are used (although it's not called out on the label), non-filtered
  • cork closure
  • can be cellared for up to three more years
  • it was great on day two, no discernible fade
  • I had it with slow-cooked, braised short ribs, most any grilled meats or roasted mushrooms would work well

 

     

    2016 R de Romaneira - IGP Duriense, PortugalPortugal is an ancient wine producing country that has earned a resurgence as a cutting-edge region. The Douro is best known for fortified wines, but the dry styled red is garnering much of the current attention. Well-extracted, deep color, savory spice notes, black fruits, excellent acidity to hold it all together, with a smooth, soft finish. Massive investments have been made in the winery and vineyards. Vine plantings existed back in 1757. The property was purchased by Christian Seely and a Brazilian businessman, Andre Esteves.

    • Made from Touriga Nacional, Tinta Roriz, Touriga Franca, Tinta Cao and Syrah. All but the Syrah are traditional grape varieties of the region
    • cork closure
    • can be kept for another year or two
    • it was pristine on day two
    • really nice with most any grilled or roasted red meats or grilled portobello

     

    2017 Bodega Noemia A Lisa Malbec, Argentina, Patagonia
    There is little wine coming from Patagonia. And while that will not change, there is wine grape history that ties back nearly a century. This Malbec also includes a small percentage of Merlot and Petit Verdot. Ultra-elegant style, deep color, subtle, smooth, nuanced, with very soft tannins. The project partners, famous Italian wine producer Countess Noemi Marone Cinzano and Danish winemaker Hans Vinding-Diers, fell in love with the place and decided to restore it and return it to its original condition.

    • average 40-year-old vines, hand harvested, part of which is biodynamic
    • cork closure
    • it’s made for early consumption, don't keep it around
    • drinking well on day two, very little change
    • super versatile, red meats, pasta, Tuesday night pizza

     

    Featured White:


    2017 Rosa Ruiz Albarino - Rias Baixas, Spain
    This is on my short list of the best Albarino ever tasted. In recent years, Albarino has been mentioned as the next big thing in the wine world. Not happening. While good examples exist outside of Rias Baixas, they are far and few between. This limited release wine has the body and structure of many Chardonnays, but with brighter, fresher acidity. there is no overt oak, you're smelling and tasting what is derived from the grape in its purest form. Santiago Ruiz is widely considered the father of modern-day Albarino.

    • old vine, low yield vineyard from near the winery
    • cork closure
    • they claim it can age for several years, I prefer within a few years of the vintage
    • it faded very little on day two, best to consume it on the day it's opened
    • shellfish, roasted poultry, creamy cheeses or just of its own

     

     

    2017 Unico Zelo Jasper and Jade Fiano - Waikerie, Riverland, Australia
    Fiano is an ancient grape variety with origins linking back to Campania, Italy. It likes hot, dry climates, Australia has plenty of that. There a small group of cutting-edge wine producers that have embraced it. Pale color, aromas of peach blossom, citrus, Granny Smith apple, crisp acidity. Made with zero oak. There's almost an electric-like quality to it. Winemaking couple, Brendan and Laura Carter are the people behind this wine.

    • natural yeasts fermented, vegan-friendly
    • cork closure
    • not meant to be age, although, I've versions from Italy that have aged for years
    • it held up very well on day two, this indicated that it could age, but this is an unknown
    • it was good with simply sautéed veggies over pasta with olive oil and lemon

     

    2016 Catena Chardonnay - Tupungato, Argentina
    The range of wines from Catina is crazy huge. While Argentina has built a reputation on Malbec, Chardonnay has shown great potential. In the case, very high altitude (4 to 5k feet), low yield vineyards make all the difference. The color is deeper than typical because it has some age to it, highly expressive aroma, pear, mineral, medium-full bodied, it's not high alcohol wine (13%). It gets time in oak which lends a smoky, vanilla note. The family has been vintners for more than 100 years.

    • low yield, old vines
    • cork closure
    • I've always found this wine to be best after a couple of years, perfect condition at the present time
    • it's still good on day two, but with some loss of freshness
    • I had it with gnocchi, very nice, I could see this working with most any white meat or pasta

     

    Featured Rose':


    2018 Lumen Starry Rose' - Santa Barbara, California
    Here's the perfect Tuesday night Netflix wine. Examples like this drive the demand the rose'. So well made from start to finish, pale pink in color, it smells and tastes like fresh red fruits and the bright acidity keeps it all together. A rose' with substance. Fermented dry. Like so many really good examples, it's made from 100% Grenache by the saignee method. It's a process of bleeding off part of a tank after just a bit of color is extracted from the grape skins. Lane Tanner and Will Henry formed Lumen back in 2012.

    • hand harvested fruit, biodynamically grown
    • cork closure
    • drink it ASAP, well chilled, not a wine to keep
    • best to not leave any for day two
    • ideal on its own or with light finger foods

     

    2018 Pink Pegau Rose' - Vin de France, France
    An excellent French rose', labeled as a Vin de France. I'll soon be posting a blog about the quickly developing classification. The fruit is sourced from the south of France, home to a myriad of rose'. Pale pink color fermented completely dry, medium bodied, it's bright, fresh, fruity, reminiscent of grapefruit. From the legendary, Laurence Feraud, a guy that turns out some of the finest wines from the Rhone and neighboring regions.

    • hand-harvested, 70% Cinsaut, 20% Grenache, 10% Carignan
    • cork closure
    • drink it ASAP, well chilled, not a wine to keep
    • it held up better than most rose' on day two, but still best on day one
    • as a starter wine, or with any lighter fare

     

    2018 Frog's Leap "La Grenouille Rougante' - Mendocino, California
    The name roughly translates to "the blushing frog". Made very much in style of the wines from Provence, this new release has an almost electric pink color, it's lightweight (11.7% alcohol), fresh, lively, vibrant with a slightly tart red fruit character. Your glass will be empty before you know it. Frog's Leap has now been around for 40 years.

    • made from Carignane, Valdiguie, Mondeuse, Charbono and Mourvedre, it's a bit of a Heinz 57 mix that works well
    • screw cap
    • drink ASAP, serve it well-chilled
    • showing much better on day one versus day two
    • drink it with anything associated with warm weather

     

    Featured Sparkling:


    Pierre Boniface Les Rocailles Vin de France Brut - Savoie, France
    I've been a longtime fan of the non-sparkling version of this wine. More recently, I had the chance to try the sparkling release. It's a stunner. It's very pale in color, it smells like green apples and citrus zest, light, fresh, lively, super light-weight and dry. It comes from the mountainous Alps region along the Swiss border. It's not an easy place to grow vines, production levels are quite low. It's quite different than Champagne, but expertly made in a uniquely, appealing style.

    • hand harvested, made from Jacquere, Chardonnay and Altesse
    • cork closure
    • not one to cellar away, drink it well chilled
    • if you have a good stopper, it keeps well for a couple of days
    • great to start a meal with or with lighter appetizers, very nice with smoked salmon

     

    Marsuret San Boldo (white label) DOCG Prosecco Superiore Brut - Valdobbiadene, Italy
    While Prosecco has taken the world by storm, there are a few producers that have risen above the crowd. And few have a name that is quite this long! Very pale in color, lively, fresh, clean character, lemon aroma, it's drier than most Prosecco, with low alcohol (11.5). Marsuret (family name of Marsura) is a top-notch Prosecco producer that remains family owned since its founding in 1936.

    • mountainside vineyards allow for a very long ripening season to intensify the aroma and flavors
    • cork closure
    • not one to cellar away, drink it well chilled
    • if you have a good stopper, it keeps well for a couple of days
    • great to start a meal with or with lighter appetizers

     

    Szigeti Gruener Veltliner Brut - Neusiedlersee, Austria
    Gruner Veltliner has an almost cult-like following, especially on the restaurant scene. Austria and cool climate go hand in hand, one of the requirements of quality sparkling wine production. Even so, few exist, at least in the US market. This example is very well made, light in color, fresh, lively, with the telltale white pepper character that can be found in many GV's. Norbert and Peter Szigeti took over from their parents in 1991.

    • sourced from slopes
    • cork closure
    • not one to cellar away, drink it well chilled
    • if you have a good stopper, it keeps well for a couple of days
    • great to start a meal with or with lighter appetizers

    The Crescent Moon Plan is $99 per three bottle shipment, with free shipping. Applicable CA taxes will be added. Orders must be placed by April 15, wines to ship the first week of May. Currently only available in CA.

     

    Featured Red:

    2013 Laurence Féraud Gigondas, Southern Rhone Valley, France
    Gigondas is a small town in the southern Rhone that is currently riding a wave of popularity. The wines are a lot like those from the nearby region of Chateauneuf du Pape, but a better value. 2013 is a much-maligned vintage of the region. The best producers excelled, this is a prime example. This wine has some bottle age, moderately deep in color, spicy, peppery, drinking perfectly at the present time. Laurence owns and manages Domaine du Pegau, the iconic southern Rhone estate, with her father Paul. This range consistently delivers some of the best wines of the regions.
    • hand harvested from low yield vineyards near Avignon (Chateauneuf du Pape)
    • natural cork closure
    • it's drinking great at the present time, open it an hour before serving, can be cellared through 2022
    • outstanding on day two, it did not fade at all
    • very versatile, most any roasted, braised or grilled red meat or medium sharp cheeses
    2015 Remo Farina Valpolicella Ripasso Classico Superiore "Montecorna" - Verona, Italy
    One of the world's more unique wines. It's made in the northeast corner of Italy using the fermented pressings of Amarone. This effectively increases the volume of grape skins during the production process, resulting in a more extractive, denser finished wine. Made from the holy trinity of Verona, Corvina, Rondinella and Molinara. Ruby red in color, tart cherry and plum aromatics, dense, full, harmonious, a wine with structure, yet softness. The Farina Family owns 45 acres, along with partnering with smaller vineyard holders.
    • low yield, hand-harvested, single vineyard sourced
    • natural cork closure
    • it's drinking wonderfully at the present time, can be cellared through 2022
    • holding up well on day two, although the alcohol was showing a bit more
    • I had it with an old school Shepard's Pie, worked well. Most any red meat or game dish will work
    2015 Cave de Tain Crozes Hermitage - Northern Rhone Valley France
    This has been a personal favorite for well over twenty years. Sourced from Syrah, grown on rocky, rugged granite soil that is not overly fertile. As a result, yields are low, but the concentration of aroma and flavor is high. The wine is deep, dense, well-extracted with savory, spicy pepper notes, it's opulent. Truth be told, this a co-op, it's not a family-owned estate, but nonetheless, it's one of the best run wine estates that I've ever visited. A fortune has been invested in the place.
    • low yield, sustainable agriculture, vegan-friendly, unfined, lightly filtered
    • natural cork
    • very good at the present time, can easily cellar to 2024
    • It has Kryptonite like qualities as it was unchanged on day two, but that's Syrah, it does not oxidize quickly
    • red meats, hearty stews, game dishes or sharp cheeses will all work well.
    Featured White:

    2017 Paul Prieur Sancerre - Loire, France
    I visited here in February, what a revelation. The best Sancerre are uniquely outstanding wines, nothing else can compare. This one ticks all of the boxes. It's very pale with a slight green tint, the aroma pulls you in with a zesty citrus note and vibrant acidity. It's rare to find wine so subtle, yet so expressive. If one word was used to describe, it would be "pure". Sancerre's history as a wine region dates back to Roman times. The Prieur's have owned their property for 11 generations. Luc Prieur represents the most current. When we first met, he was an intense, serious guy. The reality is he's very personable, yet passionate about his work. You'll be hearing more about this guy for years to come.
    • hand harvested, no synthetic chemicals are used in the vineyards
    • natural cork closure
    • drink well-chilled
    • the claim in the Loire is that Sancerre can age, I prefer it within three years from the vintage
    • with goat cheese, shellfish, asparagus or creamy soups

     

     

    2016 Howard Park Miamup Chardonnay - Margaret River, Australia
    I only had a vague knowledge of this winery prior to living in Australia. There, it has a rockstar celeb status. Margaret River, outside of Perth is quickly gaining a great reputation for world-class Chardonnay. It's easy to see why. The wines have very good intensity, but also tremendous subtlety. Pale color, with a Granny Smith apple aroma, very nice smoky oak notes, plenty of weight on the palate, with bright acidity to keep it all together. An expertly made wine. Miamup is an Aboriginal word that means "place of huts". The Burch family has owned this winery since the late 1990s.

    • low yield vineyards mostly planted in the late 1970s
    • screw cap, which is typical of most Australian wine
    • at its peak right now, but will hold for another year or two
    • still holding up well on day two, but not quite as fresh
    • I had it with my botched attempt at risotto. I liked it with bad risotto, it'll likely be outstanding with a good risotto!

     

    2017 Cantina Terlan Pinot Blanco "Tradition"- Alto Adige, Italy
    The fact Pinot Blanco doesn't have a stronger following is a dirty rotten shame. This wine is a stunner. Think of it as having the weight of many Chardonnay, but with the zestiness of Sauvignon Blanc. The aroma is compelling, fresh, crisp apple, very smooth and elegant. The raw material used here is excellent. It goes down much too easily for a Monday night! Cantina Terlan has its start in 1893 when 24 small growers joined forces.

    • hand-harvested, very steep slope vineyards, first bottling in 1928
    • natural cork
    • drink now or over the next year
    • don't keep for day two, much of the aroma and freshness is lost
    • mild seafood, creamy soups or cheeses work well

     

    2018 Dashe Dry Barbera Rose' - Clarksburg, California
    The new vintage of rose' wines has become a rite of Springtime. Nearly all are made to be drunk immediately when they are at their freshest. The recent surge in popularity has resulted in more rose' options than ever. This one stands out from the crowd. First, it's one of the very few to be made from Barbera, a variety that has origins to Italy. A tiny amount of Grenache is used as well. Reddish pink in color, with a bright wild strawberry aroma, it's zesty, lively and refreshing. Mike and Anne Dashe have operated their urban Oakland winery for more than two decades. The focus is single vineyard wines sourced throughout NorCal. Only a few hundred cases of rose' were made.

    • natural yeast fermentation
    • cork closure
    • drink well-chilled
    • don't keep it, consume over the next several months, it's best on the day that its opened
    • ideal warm weather wine, poolside, with grilled seafood or veggies, ideal on its own

     

    2018 Romain Reverdy Sancerre Rose' - Loire, France
    A few years ago, Sancerre Rose' was a rarity. Now, it's a bit more common to find examples like this, but much of it is consumed in France during the Spring and Summer months after the harvest. I tasted this wine at a recent trade show in Europe. Made from 100% Pinot Noir. It's salmon color, bright, fresh, fruity, yet dry, loaded with red fruit and citrus notes. The Reverdy name has been synonymous with the Loire Valley for many generations.

    • hand-harvested, building a broad vineyard eco-system is a key objective
    • natural cork closure
    • drink well-chilled
    • don't keep it, consume over the next several months, it's best on the day that its opened
    • I had it with goat cheese and a toasted baguette. Grilled chicken would also work well

     

    2018 Red Car Rose' of Pinot Noir - Sonoma, California
    The fruit is sourced from multiple vineyards, with a good amount of cool coastal influence. The end result is a rose' that retains a zesty acidity. This is the shortfall of mediocre rose; Dry rose' made in an impeccable, classic style. It's very pale in color, it smells and tastes a bit like tangerine pink grapefruit. The winery had its start in 2000 in LA, but quickly moved north to better sourced cooler vineyard sites.

    • biodynamic vineyard, wild yeast fermentation
    • cork closure
    • drink well-chilled
    • don't keep it, consume over the next several months, best on day one, but it held up better than most on day two
    • The truth is I had a glass with no food, but grilled poultry with lemon butter would be a nice match

     

    Jansz Premium Cuvee - Tasmania, Australia
    I came to know this wine through my years of living in Australia. Tassie wines have a cult following there. It's a true cool climate wine region, with a strong reputation for sparkling wines. This gem is made from Pinot Noir and Chardonnay. A small portion of the wine is aged in older oak barrels to lend an added level of complexity and depth. While uniquely Australian, it's made very much like Champagne. It's very lively, no shortage of bubbles, with zippy acidity and a preserved lemon note, full, complex and expertly made.

    • hand harvested, sustainable agriculture. aged two years on the lees
    • cork closure
    • drink well-chilled
    • if you have a good stopper, it can be kept in the fridge for days after being opened
    • it's great on its own, also good with Asian poultry or fish dishes, I love it with buttered popcorn!

     

     

    Moutard Brut Grande Cuvee Brut - Champagne, France
    Consistently one of the better, lesser known Champagne houses. It's a Pinot Noir dominated wine. The result is a fuller, weightier style of Champagne. The sparkle has a fine bead, along with a richness and depth that is attributed to the extended aging on the lees. Family members are involved in nearly every facet of the business, led by Francois Moutard. The business is unusual in that they also own vineyards in Chablis, along with a distillery, very good gin!

    • hand-harvested
    • cork closure
    • drink well-chilled
    • if you have a good stopper, it can be kept for days in the fridge after being opened
    • because this one has more weight than many Champagne, serve it before or with the entire meal with most any rich shellfish like scallops, lobster or shrimp

     

    de St Gall Selection Brut - Champagne, France
    This brand is mostly sold in Europe, it has a small presence in the US. I'm a big of it. It has a large percentage of Chardonnay, with a lesser amount of Pinot Noir and Pinot Meunier. It's very fresh, light, crisp, lively and bone dry., aged more than two years on the lees. It's extremely well made. de St Gall is part of a large co-op that has been around for more than 50 years. They are very much quality driven with a maintained high standard from year to year.

    • hand harvested
    • cork closure
    • drink well-chilled
    • if you have a good stopper, it can be kept for days in the fridge after being opened
    • because this is a lighter style, serve it as a starter wine or with lighter fare

    The Full Moon Plan is $149 per three bottle shipment, free shipping. Applicable CA taxes will be added. Orders must be placed by April 15, wines to ship the first week of May. Currently available in CA only.

     

    Featured Red:
    2013 Jose Zuccardi Malbec - Mendoza, Argentina
    There's an ocean of good, but commercial grade Malbec coming from Argentina. The best versions are from higher elevation slopes in the Andes, with low yields. Here's a perfect example, with the added bonus of some bottle age. A small amount of Cabernet Sauvignon adds structure and weight. The color is deep, little fade at the rim, with a full-on density and structure. it's layered with lush, plush, silky black fruit and smoky oak and clove notes from barrel aging. No expense spared family-owned business since 1963.
    • hand-harvested, sustainable agriculture
    • natural cork closure
    • best if opened one hour before serving, there is a tiny amount of sediment, will keep to 2023
    • drinking well on day two, but it was not as bright and fresh
    • Grilled or roasted red meats

     

     

    2016 Anima Negra AN - Mallorca, Spain
    Mallorca's entire wine production is equal to about two grains of sand on the beach. That said, this is an amazingly unique wine, not only in terms of where it's from, but also for the grape variety. Callet forms the foundation of the wine, it's found only on the island. It's relatively deep in color, but not overly extracted, black fruits, smoke, savory spice, it's a sturdy wine, but not heavy. Only made in top years. The estate came into existence in 1994.

    • hand-harvested, old vines, natural farming
    • natural cork finish
    • open about an hour before serving
    • holding up well on day two
    • slow cooked stews, roasted meats, pork ribs off the grill

     

    2013 Le Couroulu Vacqueyras Vignes Vieilles - Rhone, France
    I visited this winery more than 25 years ago. Third generation owner, Guy Ricard spoke almost no English, I spoke even less French. None of that mattered as it was still a worthwhile stop. It's a small, family-run estate of the Ricard family since 1928. The Vieilles Vignes or old vines, in this case, 50+ years old results in lower yield, smaller clusters and greater concentration of the aromas and flavors. The wine is deep, dense, robust and packed with a spicy, peppery character, along with a dried black olive note. Couroulu refers to a bird found in the region.

    • hand-harvested from two different plots, one planted in1932, the other in 1960
    • natural cork closure
    • it's not fined or filtered, some bottles will have a bit of sediment, open about an hour before serving
    • it drinks great on day two
    • With grilled pork ribs, it was the perfect match

     

    Featured White:


    2016 Laurent Cognard Montagny Les Bassets 1er Cru - Burgundy, France
    Chardonnay has been described as the chicken breast of the wine world. It can be grown almost anywhere and turned into all sorts of styles. That said, the best versions of Chardonnay from Burgundy are like non-other. Montagny is a small town that has long been known for high-quality, distinctive wines, Les Bassets is the flagship vineyard. Its barrel fermented, plenty of weight, but not heavy, with a really textural feel, smells and tastes like citrus rind and toasted almonds. The estate has been around since 1996, with tiny parcels (26 acres in total) spread throughout the southern part of Burgundy.

    • hand-harvested, the vineyard is farmed "lutte raisonee" or "reasoned flight", none or minimal chemicals are used and if it is, it's in years when mildew pressure is high in wet growing seasons
    • natural cork closure
    • it benefits from being opened maybe 30 minutes before serving, best not ice bucket cold, cellared well, it can cellar for a couple of more years
    • drinking very well on day two, it has the structure and weight to hold up
    • with some simple grilled fish with lemon and butter

     

    2017 Jim Barry Assyrtiko - Clare Valley, Australia
    What is Assyrtiko? The origins link back to Greece where its capable of producing sensational wine. In Australia, there's only one winery that makes it and they are very keen on its future. The first plantings were made in 2012. Last year, I met with Sam Barry and to try the wine. If you want something cool to bring to a dinner party, this is it. It's pale in color, bone-dry, it smells like lime and Meyer lemons, no oak, vibrant to no end, the flavors linger on with a zesty acidity that doesn't quit. The winery was founded in 1959 by Jim and Nancy Barry.

    • made from an experimental planting made in 2012
    • screw cap
    • serve well-chilled, drink it soon, it can keep well for a few more years
    • best of day one, but the acidity helps to retain the freshness for the next day
    • With meaty fish like tuna or salmon, it'll work very well

     

    2014 Longoria "Cuvee Diana" Chardonnay - Santa Rita Hills, California
    There aren't many 2014 Chardonnays on the market. In this case, it’s part of the plan, the wines are not released until they are deemed ready to be consumed. This is classic Santa Rita Hills. The wine is ripe and full, but not heavy or clumsy, there's a buttery and baked apple character to it, but also with ample acidity to hold it together. Richard and Diana Longoria are the owners.

    • hand-harvested from four different vineyard sites, only a few hundred cases were produced
    • natural cork closure
    • chill it for about an hour in the fridge, best not to get it super cold,
    • best on day one, but still holding up on the second day
    • I had it with a whole roasted chicken with lots of thyme and lemon butter

     

    Featured Sparkling:


    2012 de Saint Gall Blanc de Blanc Grand Cru - Champagne, France
    This may sound odd, but I first had this wine while living in Australia. I'd heard of it, but never had the chance to try it. Now, I'm a fan. This example is from 100% Chardonnay from their top Grand Cru vineyards. The color is pale, plenty of sparkle, minerality, citrusy, toasted almond, beautifully focused, with amazing length. Class from start to finish. It's not a family-run business, but instead, an uber quality-minded co-op that has been around since 1966.

    • Hand-harvested as is the norm in Champagne
    • natural cork
    • serve well-chilled, drink soon
    • it'll hold up well for days, if you have a good sparkling stopper
    • excellent with ceviche' or day two it was doing fine with a Costco chicken

     

    2011 Juve y Camps Gran Reserva Brut - Penedes, Spain
    This bottling shows Cava at its best. Made from the traditional blend of Xarel-lo, Parellada and Macebeo, with the non-traditional Chardonnay. The wine is aged for 42 months on the lees. It has a slightly deeper color due to the considerable age, but it's still fresh, lively and clean, with a roasted almond note. The family history on this property ties back to 1796.

    • hand-harvested certified organic since 2015
    • natural cork
    • serve well-chilled, it's in prime condition at the present time
    • it'll hold up well for a couple of days if you have a good sparkling stopper
    • great with most any seafood or poultry dish

     

    Marsuret Prosecco Superiore di Cartizze (black label) - Valdobbiadene, Italy
    Think of this as an amped version of the typical Prosecco. Cartizze is a tiny, ultra-prime designated region for the very best of Prosecco. Yields are lower, the growing season is longer and attention to detail is higher. It's light in color, with very bright, zesty aromas and tastes with a slight sweetness. This type of weight and depth is not common in Prosecco. Marsuret (family name of Marsura) is a top-notch Prosecco producer that remains family owned since its founding in 1936.

    • hand-harvested, mountainside vineyards
    • natural cork
    • serve well-chilled, drink over the next year
    • it'll hold up well for days, if you have a good sparkling stopper
    • a nice aperitif, it was great with chicken salad

    The Eclipse Plan is at $299 per three bottle shipment, free shipping. Applicable CA taxes will be added. Orders must be placed by April 15, wines to ship the first week of May. Currently available in CA only.


    Featured red:

    2015 Gagliole Chianti Classico Riserva - Tuscany, Italy
    This is one the short list of the best Chiantis that I've ever tasted. Think of it as the top wine, sourced from the best vineyards from an uber quality-minded small family estate. The history of wine production on this property ties back to 994 A.D.. It's made from 100% Sangiovese. The color is moderately deep, with some slight fading at the rim of the glass. The aroma is off the charts amazing, it's reminiscent of black truffle, along with rose petals. It's not overly heavy, but there is a massive level of subtle, nuanced flavors. It's super polished with everything in perfect balance.
    • hand-harvested, the terraced vineyards are up to 40 years old, studded with olive trees
    • natural cork closure
    • open it at least an hour before serving, can easily be cellared for another five years
    • it's as amazing on day two as it is on day one
    • I like great wine with simple foods, an aged ribeye over an open fire is ideal
    2013 Altesino Brunello di Montalcino Riserva - Tuscany, Italy
    One of the world's most consistent iconic, ultra-premium wine producers. Tiny production Sangiovese made in only the top vintages. I've drunk this wine going back to the 1970s, never experienced a poor bottle. Aged for five years (at least three in oak barrels). Moderately deep color, layered, full, textured, complex, the aroma and taste develop for many hours after opening. In 2002, the winery changed hands, but the traditional methods have remained the same.
    • hand-harvested, fermented with native yeasts
    • natural cork
    • open hours before serving, decanting is preferred
    • excellent or day two and even on day three
    • pair with simple, but top-end cuts of meat
    2016 St Cosme Cote Rote - Rhone Valley, France
    The name Cote Rotie translates to "roasted slope" and that's exactly what it's like in the summer months. The steep granite vineyards bake. Here, Syrah shows the broadest expression. Nearly opaque in color, dense, full, it smells like black olives and smoked meats (typical of the top northern Rhone reds). St Cosme is best known for its southern Rhone reds, but they're hit a home run with this one from the north. This is a long-established family business.
    • hand-harvested, non-filtered
    • natural cork
    • open at least an hour prior to serving
    • drinking well on day two and day three
    • red meats or full-flavored cheeses
    Featured sparkling:

    2010 Le Clerc Briant Millesime Brut - Champagne France
    An amazing fifth generation Champagne house with a tiny production level. Sourced from Premier Cru vineyards. The vineyard is only 25 acres which is part of the estate, another 8 that are contracted. Made from 40% each of Chardonnay and Pinot Noir, along with 20% Pinot Meunier, aged on the lees from 80 to 100 months! Nothing is typical about this wine. The very long time on the lees creates a creamy, rich character, but it takes time to develop in the glass, I liked it more with the second glass. It evolves with time, something that is not typical of Champagne.
    • hand-harvested, certified biodynamic vineyards since 1988
    • natural cork closure
    • Serve well-chilled, a standard wine glass, versus flute glass is preferred, it intensifies the aromas
    • it's great on day two if you have a good Champagne stopper, but only of the bottle is at least half full to maintain adequate CO2 pressure
    • great wines deserve simple foods, I did this with a thyme and lemon roasted chicken

     

     

    2006 Besserat de Bellefon Cuvée des Moines Vintage Brut - Champagne, France
    Vintage Champagne is a reflection of a single year. The vast majority of Champagne is from a range of years to create a house style. This 2006 is a stunner. Made from mostly Chardonnay, it's a lighter style, but ultra-complex.
    The aromas and flavors become more pronounced after it's opened for about twenty minutes. There's not a lot of fruit character, but it's more developed, nutty, toasted, lightly spicy character.

    • hand-harvested as is always the case in Champagne
    • natural cork
    • serve chilled, but not ice bucket cold, 90 minutes in the fridge is about right
    • it's great on day two if you have a good Champagne stopper, but only of the bottle is at least half full to maintain adequate CO2 pressure
    • excellent with shellfish

     

    1996 Moutard Millesime Brut - Champagne. France
    With over twenty years of aging, this is a rarity. It has a developed character that can only come with time. The color is a bit deeper than most Champagne, roasted, toasted, nutty character, but with plenty of sparkle. The fresh acidity keeps it together. The family members are involved in nearly every facet of the business, led by Francois Moutard. The business is unusual in that they also own vineyards in Chablis, along with a distillery, very good gin!

    • hand-harvested
    • cork closure
    • drink well-chilled
    • if you have a good stopper, it can be kept for days in the fridge after being opened
    • because this one has more weight than many Champagne, serve it before or with the entire meal with most any rich shellfish like scallops, lobster or shrimp