CLASSIC CLUB
Red 1- 2023 Gros Ventre High Country Red Sonoma Coast- a blend of Gamay from Rancho Coda and Pinot Noir from Dufranc, a sort of Sonoma Coast version of a Passetoutgrains Burgundy, on a very serious level. Dark, supple and wonderfully inviting, the Red High Country is an absolute delight. The purity and depth of the flavors is compelling. Juicy dark cherry, plum, spice and new leather are all dialed up, with a touch of whole cluster savoryness to balance things out. Gamay brings vibrant acidity, spice, and energy; Pinot adds depth, texture, and polish. The result is layered, lifted, and irresistibly drinkable — a wine that shines at the table, whether it’s poured by the glass at top restaurants or opened on a weeknight at home. It consistently overdelivers, earning critical acclaim and loyal fans with its complexity, value, and unmistakable character.
Pair it with - A very versatile red that loves anything off the grill!
Drink or Hold: Feel free to serve it slightly chilled or at cellar temp. Serve at 60–65°F.
Red 2 - 2023 Foligodia Ascolati Vino Rosso, Lombardy, Italy
A fun and fruit-forward red wine, Ascoltati offers an immediate burst of juicy strawberry and floral notes, reminiscent of fresh strawberry juice and a hint of lavender. With a medium acidity and very low tannins, this "glou glou" style wine is deliciously drinkable but still finishes clean with a distinct mineral character. This low-alcohol blend of Merlot, Rondinella, and other grapes is a perfect wine for any occasion and is particularly refreshing when served chilled. the big and over-extracted style of old-school Spanish Garnacha. Fresh and spicy, with layers of complexity that lure us back for more. On the nose, there's a bouquet of ripe plums, vegetal notes, tart cherry, and a hint of pine, inviting you to delve deeper. On the palate, the vibrant flavours of fresh fruit, earthy undertones, and bright acidity come together to create a truly memorable experience.
Pair it with This wine pairs with most salty and zesty appetizers. Soft ripened cheeses. It's ideal for the holiday parties appetizer trays!
Drink or Hold: Excellent now for freshness and vibrancy, Serve at 55–65°F.
White 1 – 2023 Gros Ventre High Country White, California - (44% Chenin Blanc, 36% Fiano & 20% Vermentino) This clear and straw-colored Chenin Blanc based wine from Gros Ventre opens with a green apple and lemon-lime bouquet with hints of green tea. On the palate, this wine is light plus bodied with integrated medium acidity. The mouthfeel is nicely balanced and super smooth. The flavor profile is gentle Anjou pear and green tea blend with notes of almond and honeydew melon. I also detected a touch of banana crème pie and quince. The finish is dry, and its flavors and acidity fade away nicely.
Pair it with - this delicate and food friendly white blend works with most sushi and with a baked Dover sole.
Drink or Hold: This wine is ready to enjoy and is at its best potential now and can age several more years. Serve chilled at 48–55°F.
White 2- 2024 Eva Pemper Pinot Noir Rose Single Vineyard Marlborough, New Zealand - Aromas of strawberries and cream, fresh red apples and cherries. The light floral scent adds complexity. Silky, fruity and very fresh. Plenty of acidity balanced with lovely sweetness with core fruit flavours to reflect the bouquet. Lifted aromas of watermelon rind, strawberries and raspberry bush. The palate is medium-bodied with a textural mouthfeel and focused acidity, leading to a generous finish.
Pair it with - Salmon, duck and dishes with salty cheese like fetta are a great choice to match. Distinct flavours of these dishes will complement and match well with this wine. The light and delicate style of this wine allows it to be enjoyed cool on its own.
Drink or Hold: Delicious now through 2028. Serve at 50–55°F.
COLLECTORS CLUB
Red 1 – 2016 Seamus Olde Sonoma Cabernet Sauvignon Atwood Ranch Vineyard, Sonoma Valley
This wine drinks like a $300 bottle. Even from the first sip, it doesn’t punch you in the mouth; it has some nice mellow tones, while still showing a backbone of acid. Flavors of cherry lozenge and black fruit emerge on the palate. On the nose, some notes of loamy black dirt and sage layer over the fruit. This wine is elegant and silky with subtle blueberry and dark berry tones. We agree—it’s the perfect balance of silk and structure, and it could spend another 10+ years in your cellar.
Pair it with braised, grilled. or flat-iron meats and vegetables. Try with braised lamb or pork shanks, center-cut pork chops, or pot roast.
Drink or Hold: Showing well now with a 1-hour decant; will easily age well through 2030-35 retaining acidity and adding some tertiary depth. Serve at 60–65°F.
Red 2 - 2017 Ivaldi Dario Nizza Monferato, Piemonte, Italy - The name of this red wine, 1613, is a homage to the siege of Nizza Monferrato in 1613 by the Mantovan army. 100 years and four generations is the legacy of Ivaldi, a small production winery in the Monferrato area of Piedmont, Italy. Family run, they work the vineyards and winery by hand as much as possible. Made with native yeast fermentation, their wines are representations of classic wines from the Monferrato. Their clay and calcareous soil provides their wines with more structure and personality. Ivaldi crafts their wines in a sustainable and ecologically ethical manner. They are certified with SQNPI for their sustainable farming practices.
Nizza is the Barolo of Barbera, made from the birthplace of Barbera, Nizza Monferrato, the home of the 4th generation winemaking family, Ivaldi, and place where this wine is grown and made. This Nizza Barbera is a delicious old world style red wine with a rich cherry taste and an incredible mouthfeel.
This Nizza DOCG is made only in the best years, always made with 100% Barbera grapes, but only the best of the best of the Barbera clusters goes into this wine, before it spends 12 months in Slavonian oak barrels then 2 years resting in the bottle. Made with native yeast fermentation, on the skins for 15 days. it has a pretty ruby red color with garnet reflections. A fruity bouquet transforms into spicy notes as it opens, and on the palate this wine has nice tannins and acidity balanced by a robust body.
Pair it with - Hard aged cheeses and cured meats. Roasted vegetables and meats with savory sauces.
Drink or Hold: Excellent now for freshness and vibrancy, with potential to 2030. Serve at 58–65°F. A 30-minute aeration will help expand the aromatics.
White 1 – 2022 La Quercia Scarlata Marchese Japo Colli Maceratesi Bianco, Macerata, Le Marche, Italy - (70% Maceratino, 20% Incrocio Bruni, 10% Trebbiano) This natural wine is delicious fruit-forward organic vegan white wine, a blend of hard-to-find native varieties from the province of Macerata in Le Marche, Italy, a hilly area just to the east of Tuscany not far from the Adriatic Sea, has it all, great nose, taste, texture and structure. While it is unoaked, it was on the lees for 6 months with weekly battonage, contributing to its complexity of aromas, ranging from melon to saffron, and intensity of flavors. Made with indigenous varieties from Le Marche, Maceratino (also called Ribona) and Incrocio Bruni 54, it is a testament to Le Marche white wines. Quercia Scarlatta follows a minimal intervention approach to vegan winemaking, using native yeast fermentation in their wines like this Marchese Japo.
Pair it with- Most white fish dishes, Sushi, and Asian noodle dishes.
Drink or Hold: Best through 2028. Serve at 48–50°F. No decanting necessary.
PINOT CLUB
Pinot 1 – 2022 Gros Ventre Pinot Noir – Sonoma Coast, Sonoma County, California
Sourced from a handful of prime coastal sites, including a new undisclosed site from the Occidental area, along with familiar names like Campbell Ranch and Baranoff. The 2022 is drinking delicious right out of the gate with polished tannins and fresh acidity that begs for another splash. It offers classic aromas of strawberry preserves, orange zest, and sweet spices. This wine has spent 17 months in French oak (8% new) and was bottled unfined and unfiltered.
Pair it with - grilled or cedar-plank salmon, or mushroom ravioli in sage butter. Pinot Noir is one of the most versatile wines with food and it's ideal with most medium savory dishes!
Drink or Hold: Enjoy now or hold through 2032. Serve at 58–64°F. Please do not serve at room temperature, always start off cool!
Cases Produced: 162 Whole Cluster: 10% Élevage: 17 months in 8% new French oak, 25% Once used oak Yeast: Native
Pinot 2 - 2023 Gros Ventre High Country Red Sonoma Coast - (50% Pinot Noir, 50% Gamay Noir) A blend of Gamay from Rancho Coda and Pinot Noir from Dufranc, a sort of Sonoma Coast version of a Passetoutgrains Burgundy, on a very serious level. Dark, supple and wonderfully inviting, the Red High Country is an absolute delight. The purity and depth of the flavors is compelling. Juicy dark cherry, plum, spice and new leather are all dialed up, with a touch of whole cluster savoryness to balance things out. Gamay brings vibrant acidity, spice, and energy; Pinot adds depth, texture, and polish. The result is layered, lifted, and irresistibly drinkable — a wine that shines at the table, whether it’s poured by the glass at top restaurants or opened on a weeknight at home. It consistently overdelivers, earning critical acclaim and loyal fans with its complexity, value, and unmistakable character.
Pair it with - All salted appetizers, medium to hard chesses, cured meats. A very versatile red that loves anything off the grill!
Drink or Hold: Feel free to serve it slightly chilled or at cellar temp. Serve at 60–65°F.
ORGANIC CLUB
Red 1 – 2023 Quevedo Alegra Tinto Red Reserva, Jobo do Pesquira, Duoro Valley, Portugal (50% Touriga Nacional, 12% Touriga Franca, Others 38%) ALEGRA is more than a wine — it’s an experience that invites you to slow down, connect with the present, and savour the beauty of each moment. Sourced from the vineyards of Alegria, Valeira and Trovisca, in the heart of the Douro, it reflects our terroir with authenticity. Aged in oak barrels, ALEGRA blends structure and freshness in a serene ode to the natural beauty of the Douro.
A pronounced aromatic intensity, with a fruity profile highlighting wild blackberry, cherry, and black plum notes. There is presence of typical violet notes. Dry and well balanced, with firm and present tannins. The body is medium, but the acidity brings freshness that enlivens the palate, keeping the wine dynamic. The intensity is pronounced, with evident fruit and oak in the background, adding depth and complexity. The finish is long and lively, providing a persistent and satisfying sensation.
Pair it with - Premium red meats such as filet mignon with wine sauce, mushroom risotto, and more intense and aged cheeses.
Drink or Hold: Showing nice now and aging well through 2035. Serve at 60–65°F.
Red 2 –
2023 Gros Ventre High Country Red Sonoma Coast - (50% Pinot Noir, 50% Gamay Noir) A blend of Gamay from Rancho Coda and Pinot Noir from Dufranc, a sort of Sonoma Coast version of a Passetoutgrains Burgundy, on a very serious level. Dark, supple and wonderfully inviting, the Red High Country is an absolute delight. The purity and depth of the flavors is compelling. Juicy dark cherry, plum, spice and new leather are all dialed up, with a touch of whole cluster savoryness to balance things out. Gamay brings vibrant acidity, spice, and energy; Pinot adds depth, texture, and polish. The result is layered, lifted, and irresistibly drinkable — a wine that shines at the table, whether it’s poured by the glass at top restaurants or opened on a weeknight at home. It consistently overdelivers, earning critical acclaim and loyal fans with its complexity, value, and unmistakable character.
Pair it with - All salted appetizers, medium to hard chesses, cured meats. A very versatile red that loves anything off the grill!
Drink or Hold: Feel free to serve it slightly chilled or at cellar temp. Serve at 60–65°F.
White 1 – 2023 Gros Ventre High Country White, California - (44% Chenin Blanc, 36% Fiano & 20% Vermentino) This clear and straw-colored Chenin Blanc based wine from Gros Ventre opens with a green apple and lemon-lime bouquet with hints of green tea. On the palate, this wine is light plus bodied with integrated medium acidity. The mouthfeel is nicely balanced and super smooth. The flavor profile is gentle Anjou pear and green tea blend with notes of almond and honeydew melon. I also detected a touch of banana crème pie and quince. The finish is dry, and its flavors and acidity fade away nicely.
Pair it with - this delicate and food friendly white blend works with most sushi and with a baked Dover sole.
Drink or Hold: This wine is ready to enjoy and is at its best potential now and can age several more years. Serve chilled at 48–55°F.
White 2 - 2021 Queimas Field Blend Branco Tondela, Dao, Portugal (Encruzado 50%, Malvasia, Gouveio, Bical, Cercial, and other varieties)
The wine presents a floral aroma, citrus fruit and stone fruit, highlighting orange blossom, lemon and peach, combined with a mineral touch that gives it complexity. On the palate, the wine is dry, with a well-present natural acidity, which gives it good intensity and harmonizes its alcohol content. The notes of citrus and tropical fruit stand out, with grapefruit and a subtle touch of green pineapple becoming evident during tasting.
Pair it with roast chicken, seafood paella, or creamy cheeses like Brie and Triple Cream.
Drink or Hold: The wine is ready to drink now with aging potential. Serve at 50–55°F. A quick swirl in the glass enhances aromatics.
BUBBLES CLUB
Bubbles 1 – Sandro de Bruno Lessini Durello 100 Metodo Classico Extra Brut, Montecchia di Crosara, Italy
This rare and evolved Extra Brut Metodo Classico (Italian for the traditional method or Champagne method) is a special sparkling wine, offering a complex and rich flavor profile that tastes of caramel, crème brûlée, and warm croissant, followed by savory yeast and a hint of burnt caramel. This wine is crafted mainly from the indigenous Durella grape on volcanic soil, which contributes exceptional saline and flinty mineral notes. An amazing 100 months of aging (8 years) on the lees gives it an incredibly fine, persistent perlage and a pleasantly dry, fresh finish.
It is markedly the most intense of its 36 month aged and 60 month aged counterparts, creating an amazing tip-top expression of the durello grape.
Pair it with risotto with Parmesan, or Taleggio cheese, definitely fried chicken!
Drink or Hold: Perfect now, with 10 years of cellaring potential for added nutty complexity. Serve chilled at 47–50°F. No decanting. And please ALWAYS for best enjoyment, pour it in a nice wine glass and abandon the champagne flutes here!
Bubbles 2 – Col Del Balt Prosecco Superiore Brut, Valdobbiadene, Treviso, Italy Made from Glera grapes in one of the best areas for Prosecco, Valdobbiadene, this is a crisp, clean delicious dry Prosecco DOCG with a light yellow color and lovely effervescence. It has notes of pear with a minerally flavor and a citrusy, slight bitter finish reminding you of the rich terroir where this wine comes from. This Col del Balt Brut Prosecco made by the Sanzovo brothers has approximately 5g of residual sugar. As well, it is a special Millesimato Valdobbiadene Prosecco Superiore, meaning not only does it come from the select Valdobbiadene “heart” of Prosecco, but it is also from a singular vintage, not a blend of multiple vintages like many Proseccos.
NP SOMM CLUB
Red 1 – 2022 Gros Ventre Pinot Noir Campbell Ranch, West Sonoma Coast
Pair it with Medium and hard aged cheese and cured meats. Grilled and cedar plank salmon, Moroccan tagine dishes, or truffled mushroom dishes. Also savory Thai curry!
Drink or Hold: Superb now with 30-45mindecant; will age through 2035. Serve at 60–65°F.
Red 2 – 2023 Gros Ventre Less Traveled Gamay Noir, California - Gros Ventre is a mom and pop winery founded by Sarah and Chris Pittenger operating out of Healdsburg, California. They source fruit from sustainable (and often organic and biodynamic) growers across El Dorado, Anderson Valley, and the West Sonoma Coast, producing around 2,000 cases of wine a year. Fun fact: the name Gros Ventre refers both to the place where Sarah and Chris met (near the Gros Ventre River in Jackson Hole) and also to the French expression for "big belly." When Sarah and Chris founded the winery, Sarah was hugely pregnant with their first son!
Their pristine “Less Travelled” Gamay blends grapes from some of the most prestigious Gamay vineyards in California. It’s polished and pretty pretty pretty with lots of red fruits and flowers.
Pair it with - Washed rind creamy chesses and medium firm cheeses. This wine's acidity cuts through fat while complimenting savory meats, roasted root vegetables, and spicy Thai/Indian/Mexican.
Drink or Hold: Delicious now or with a 30min decant; Serve at 55-65°F Absolutely do not serve at room temperature.
White – 2023 Gros Ventre Fiano Las Cimas Vineyard, Sonoma Coast - We have been on the look-out for white grapes that complement the fruit we get from El Dorado. We are excited about this organic vineyard just down the road from the winery. Note that the name has changed from Rancho Coda to Las Cimas which translates to "mountain top" in Italian. Our block sits on a steep northlerly aspect of said mountain top. New name, same great fruit.
This Fiano exhibits a fragrant perfumed nose of peach, nectarine, lemon zest, fresh herbs, and white flowers. The wine coats the palate with medium weight, but finishes with bright, lingering acidity. The fruit was whole cluster pressed and fermented in stainless steel tank before being transferred to neutral French oak barrels for élevage. Much to our surprise, It went through 100% malolactic fermentation this year which broadened the palate and balanced its high natural acidity beautifully. Pairs well with soft cheeses, shellfish, and vegetarian dishes.
Cases Produced: 99 Whole Cluster: 100% Élevage: 6 months in 75% Neutral oak & 25% Stainless Alcohol: 12.7%
Pair it with Savory seafood dishes, tataki sushi, seared scallops, crab cakes, roasted chicken, or soft-ripened and medium hard cheeses.
Drink or Hold: Enjoy now for freshness or cellar through 2030. Serve at 50–58°F. No decanting.