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

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