CLASSIC CLUB
Red 1 – 2013 Malibu Rocky Oaks Cabernet/Syrah, Malibu, California
50% Cabernet Sauvignon, 50% Syrah
Founded and family owned since 2003, Malibu Rocky Oaks Estate Vineyard consists of 10 planted acres on a 37-acre plot. Grown at 2,000 feet with steep hillsides of volcanic soil allows for exceptional drainage and sun exposure. The Mediterranean microclimate results in perfect growing and ripening conditions.
Grapes sourced from both these Malibu hillsides with the addition of some Napa Valley fruit under went an extended maceration on the skins. This 50/50 blend was aged in American oak barrels after blending. The vibrant black cherry and blueberry pie nose, with hints of licorice, vanilla and spices has mellowed with 8 years in the bottle into a savory, earthy ready to drink wine with dried black fruits and baking spices.
Food pairings: Beef or lamb stews, or cheeseburgers with blue cheese and bacon
Red 2 – 2020 Château Caraguilhes ‘Glouglou des Gourgoules’, Corbieres AOC, Languedoc, France
Certified Organic
30% Grenache, 30% Carignan, 20% Syrah, 20% Cinsault
In 2005, Pierre Gabison took over sole ownership of the business. With a passion for wine, for Caraguilhes and for the region. Caraguilhes has been committed to full organic farming since 1987. The 4 varietals in this wine were aged separately in concrete tanks, before the final blend is created.
The violet glints on the edge of the glass signal the lively youthfulness of this wine. The nose is intense with gorgeous fruity aromas; raspberry and blackcurrant are underpinned with hint of cherry. The complexity lends a certain maturity to this young wine. Loaded with personality, crushed raspberry and cherry, and tannins providing structure and balance.
Food pairings: Duck with olives, roast pork served with dried fruits, grilled sausages or a bbq tri-tip
White 1 – 2020 Longavi ‘Glup’ Chenin Blanc, Maule Valley, Chile
100% Chenin Blanc
The Chenin Blanc vineyards are situated in the Maule Valley, south of Santiago. A portion of the grapes are naturally skin fermented in clay pots known as Amphora. The wine remains on skins in the Amphora for two months. The other portion is fermented as clean juice in stainless steel tank and blended later with Amphora wine. Natural winemaking where there is minimal intervention – No stabilization, fining or filtration.
An interesting Chenin Blanc showing yellow apple, marmalade and marzipan character with hints of honey. Some citrus flavors on palate with a lean crisp finish.
Food Pairing: White meats and vegetable dishes, lemony appetizers or a goat cheese
White 2 – 2020 Chateau de Villeneuve Saumur, Loire Valley France
Organically Grown
100% Chenin Blanc
Château de Villeneuve is located in Souzay-Champigny, its vineyards in the shadow of the steeple of a 15th century church. The Villeneuve family had owned the vineyards since the late 16th century. Today Jean-Pierre Chevalier runs the estate along organic principles, producing some of the most outstanding Chenin Blancs in the Saumur region.
Grown in limestone soils, this is a focused, sharp and precise Chenin with lots of zip, energy and tension. Aromas of ripe apple and melon mingled with ginger and honeysuckle elegantly lift from the glass, leading to a concentrated core of peach and apricot flavors. The finish is forever, super crisp and mineral with a dash of spice. This is a reminder that fine Chenin Blanc from the weathered tufa soils of the middle Loire Valley can be a worthy peer of Riesling, Nebbiolo, and Pinot Noir, in the pantheon of the noblest grape varieties of all.
Food Pairing: Enjoy with roast chicken, steamed crabs or an assortment of cheeses
COLLECTORS CLUB
Red 1 – 2017 Tellurian ‘Pastiche’ Shiraz, Heathcote, Australia
100% Syrah
Grown and made at the estate vineyards in Heathcote, the Pastiche is a blend of different blocks of Syrah all grown on the ancient, red Cambrian soils for which the Heathcote region is known.
This powerful red has intense fruit flavors and aromas of dark berry fruit and plum. Savory briary characters, sweet blackberry and mulberry with a spicy, meaty nuance. Fine-grained tannins, and lingering fruit intensity. Wine Enthusiast gave this wine 92 points saying, “This tour de force is laden with black plums and leather on the palate. Tangy acidity nicely complements the grippy tannins to lift the palate and carry it to a minerally finish.”
Food pairing: Grilled, barbecued, or roasted red meats
Red 2 – 2018 Chateau Belle-Vue Petit Verdot, Bordeaux, France
100% Petit Verdot
A unique wine from the Medoc in Bordeaux. Not only is this a single varietal of one of the five Bordeaux blending grapes, but it has been aged in Italian amphorae and Australian oak – breaking all the rules of traditional Bordeaux winemaking and making this an extremely rare wine. The fruit is harvested from old vines planted between 1939 and 1958, then fermented with respect and gentleness. The use of clay amphorae preserves its freshness while the Australian oak enhances the grapes typical aromatic structure.
Inky purple in the glass, this wine is dry and lush with aromas of dark fruits, black currant, black plum and blueberry and secondary notes of vanilla, dark chocolate. Hints of leather, tobacco on the finish. This wine has big bold tannins, decanting is recommended.
Food pairing: Beef or veal or game dishes
White – 2016 Marramiero ‘Altare’ Trebbiano d’Abruzzo, Abruzzo, Italy
100% Trebbiano
The fermentation and the long aging in small oak barrels are the peculiarity of this white wine, produced in limited quantities. Its aroma is broad and intense with citrus fruits and spicy notes. On the palate it is lively and well balanced with a long finish.
Food pairing: Enjoy with fish, seafood, shellfish, other dishes with delicate sauces and fresh and light cheeses
PINOT CLUB
Pinot 1 – 2017 Keeler Estate ‘Heart’ Pinot Noir, Eola-Amity Hills, Oregon
Certified Biodynamic
Keeler Estate is an organic, biodynamic vineyard located in Oregon’s Willamette Valley where Gabriele and Craig Keeler’s commitment to the beauty and potential of their unique place on the southwest slope of the Eola-Amity Hills AVA comes to life in this wine. Aged for 18 months 85% neutral and 15% new French oak barrels, then a portion was transferred to concrete egg and terracotta amphora for additional ageing.
This Pinot Noir is Light-to-medium bodied and high in acidity. You can expect cherry aromas and lots of red fruit character. A noticeable earthiness, typical of this region, makes a wonderful match for similarly earthy foods. “With scents of clove and mulled spices, this delivers its flavors in waves of richness, the dark, sumptuous fruit pulsing and precise, notes of ripe cherry, blueberry and olive drawing to a savory finish with bay laurel–scented tannins.” - Wine Enthusiast (93 Points)
Food pairing: Portobello mushroom burger, a salad of beets and pecans, or even some truffle pasta
Pinot 2 – 2017 Jigar Pinot Noir, Russian River Valley
JIGAR (jigg-er) is a Urdu/Hindi symbol of love and affection, heart, or one who lives life to its fullest. This small family-owned boutique winery creates wines to showcase the terrior of the Russian River Valley.
On the nose this fresh and lively Pinot exhibits aromas of bing cherry and strawberry preserves. A sensual mid-palate full of rich spicy goodness and bright acidity transitions into a joyous, blissful finish.
Food pairing: Pulled pork or plank grilled salmon steaks
ORGANIC CLUB
Red 1 – 2019 Domaine Fleuriet & Fils Renaissance ‘Les Demoiselles’ Menetou-Salon, Liore Valley, France
Certified Organic
100% Pinot Noir
Menetou-Salon is in the eastern end of the Loire Valley, not far from Sancerre or Burgundy, and is well known for their Sauvignon Blanc and Pinot Noir.
This wine has an explosive nose of fresh raspberry, blackberry and black currant and floral notes of iris and peony. This is a joyful Pinot Noir, frank, upright and well balanced.
Food Pairing: Delightful with many foods from charcuterie and cheeses to pizzas. Try with goat cheese on crusty bread with a dash of olive oil
Red 2 – 2017 Keeler Estate ‘Heart’ Pinot Noir, Eola-Amity Hills, Oregon
Certified Biodynamic
Keeler Estate is an organic, biodynamic vineyard located in Oregon’s Willamette Valley where Gabriele and Craig Keeler’s commitment to the beauty and potential of their unique place on the southwest slope of the Eola-Amity Hills AVA comes to life in this wine. Aged for 18 months 85% neutral and 15% new French oak barrels, then a portion was transferred to concrete egg and terracotta amphora for additional ageing.
This Pinot Noir is Light-to-medium bodied and high in acidity. You can expect cherry aromas and lots of red fruit character. A noticeable earthiness, typical of this region, makes a wonderful match for similarly earthy foods. “With scents of clove and mulled spices, this delivers its flavors in waves of richness, the dark, sumptuous fruit pulsing and precise, notes of ripe cherry, blueberry and olive drawing to a savory finish with bay laurel–scented tannins.” - Wine Enthusiast (93 Points)
Food pairing: Portobello mushroom burger, a salad of beets and pecans, or even some truffle pasta
White – 2020 Chateau de Villeneuve Saumur, Loire Valley France
Organically Grown
100% Chenin Blanc
Château de Villeneuve is located in Souzay-Champigny, its vineyards in the shadow of the steeple of a 15th century church. The Villeneuve family had owned the vineyards since the late 16th century. Today Jean-Pierre Chevalier runs the estate along organic principles, producing some of the most outstanding Chenin Blancs in the Saumur region.
Grown in limestone soils, this is a focused, sharp and precise Chenin with lots of zip, energy and tension. Aromas of ripe apple and melon mingled with ginger and honeysuckle elegantly lift from the glass, leading to a concentrated core of peach and apricot flavors. The finish is forever, super crisp and mineral with a dash of spice. This is a reminder that fine Chenin Blanc from the weathered tufa soils of the middle Loire Valley can be a worthy peer of Riesling, Nebbiolo, and Pinot Noir, in the pantheon of the noblest grape varieties of all.
Food Pairing: Enjoy with roast chicken, steamed crabs or an assortment of cheeses
BUBBLES CLUB
Bubbles 1 – Ettore Germano 2017 Alta Langa Extra Brut, Piedmont, Italy
80% Pinot Noir, 20% Chardonnay
Extra Brut by Ettore Germano is a vintage sparkling wine ageing more than 30 months on the lees with second fermentation in the bottle according to the classic method. First fermentation in steel for the Pinot Noir and in tonneau for the Chardonnay. It has an intense straw yellow and a fine and persistent perlage. At the nose it discloses bread crust and lees aromas, dried fruits and bitter almond hints, with a salty note. At the palate it is creamy and with a pleasant mineral persistence.
Food pairing: Charcuterie & cheese, quiche, shellfish
Bubbles 2 – 2018 Bellenda ‘Sei Uno’ Brut Superiore DOCG, Veneto, Italy
Organically Grown
100% Glera
The Bellenda Sei Uno is unique among Prosecco because it goes through it’s secondary fermentation in a bottle instead of a tank. This difference creates a fruiter and warmer nose, with butter and a touch of peach in among the riper pear and red apple. That roundness and buttery touch continues onto the palate, along with more red apple, peach, almond, citrus and fresh baked bread. Light, well-balanced and with a nice freshness and mineral length. Fun and versatile, great for any occasion.
NP SOMM CLUB
Red 1 – 2017 Cennatoio ‘Sogno dell’Uva’ Rosso, Tuscany, Italy
Cabernet Sauvignon, Merlot
The Cennatoio winery, known worldwide as a producer of classic Tuscan wines, was officially founded by the Alessi family in 1970, although vineyards and cellars existed for many centuries, but wine was not sold commercially. The winery is located in a very beautiful place, with a panoramic view of hills covered with vineyards, olive groves, churches, castles and oak forests. The soil, consisting of marl and covered with stones, combined with the southern and south-eastern exposure is ideal for cultivating grape varieties Sangiovese Grosso, Merlot, Cabernet Sauvignon.
This dry powerful wine is lush and smooth with rich aromas of red fruits and violets. Notes of dried herbs and spices. Well balanced with bold tannins.
Food pairing: Anitpasta, meats and cheeses
Red 2 – 2018 SassodiSole Rosso di Montalcino, Tuscany, Italy
Organic
100% Sangiovese Grosso
SassodiSole is an organic estate winery in north-east Montalcino. The vineyards mostly face southwest, catching copious Tuscan sun, and they’re surrounded by olive orchards and wild forest preserved by the family to promote biodiversity and soil retention. Aged 4 months in stainless steel tanks and 9 months in large Slavonian oak barrels.
Rosso di Montalcino is sometimes known as “baby Brunello” since it’s made from the same grapes grown in that same renowned town. While Brunello must be aged for five years before release (six for riserva), Rosso requires only one. This yields a bright, juicy, approachable wine with elegant structure that’s ready to open right now. The Sasso di Sole Rosso di Montalcino is delectable juice that will enthusiastically embrace any meal that makes you want to reach for a bottle of wine.
Food pairing: Tuscan entrées, white and red meats, cold cuts, medium seasoned cheeses
White – 2019 Ciu Ciu Merlettaie, Offida Pecorino DOCG, Italy
100% Pecorino
Offida is located in the province of Ascoli Piceno, in the Marche region of central Italy. Pecorino is a white grape that almost became extinct, but was revived in the mid 80s. The name Pecorino means "little sheep" and is perhaps more widely associated with Pecorino cheese, which is made from ewes' milk and is entirely unrelated, save for its etymological link. The grape is so called supposedly because it was a favorite treat for flocks of sheep driven to lower pastures.
This a minerally and crisp style of the wine. Grassy with hints of hawthorn blossoms and a vanilla perfume. There is no oak involved which keeps it light going into the warmer months of the year.
Food pairing: Pecorino cheese is, coincidentally, a good food pairing for Pecorino wine