CLASSIC CLUB

Red 1 – 2017 Rose & Son ‘Queen to Kings’ Red Blend, Coquelicot Estate Vineyard, Santa Ynez Valley
Certified Organic
40% Merlot, 27% Cabernet Franc, 14% Malbec, 10% Cabernet Sauvignon, 9% Petit Verdot

The five Bordeaux grape varietals in this wine are all organically grown on the Coquelicot Estate which is a CCOF Certified Organic winery. This means they do not use any chemicals in the winemaking process, and only minimal amounts of SO2 are used to preserve freshness.

The Rosenson family, survivors of World War II, immigrated to the United States on the Queen Mary. They settled in Kings County, NY (aka Brooklyn) eventually moving West to California. This is where the name of the wine ‘Queen to Kings’ come from. This well balanced blend has aromas of dusty cranberries, black cherry, cedar and dark chocolate almonds. Ripe berries on the palate with a hint of lavender and pomegranate enveloped in velvety tannins.

Food pairings: Blue cheese burgers, baby back ribs or lamb

Beast_RedBlend

Red 2 – 2016 Buty Winery BEAST ‘Wildebeest’ Red Wine, Columbia Valley, Washington
58% Syrah, 30% Cabernet Sauvignon, 6% Cabernet Franc, 4% Grenache, 2% Merlot

Throughout the wilds of Washington State wanders the elusive Wildebeest. Prized for their uncommon grace and power, these sleek and alluring creatures roam among the vines of legendary Columbia Valley vineyards. Buty Winery of Walla Walla is the first of the northwest wineries to focus on blends of Cabernet and Syrah. BEAST is their alter ego… wines blended with no rules, where they can create compelling wines with new varietals outside of the Buty portfolio.

Combining the rich, lush fruit of grapes grown in the deep soils of Phinny Hill and Conner Lee, with the savory elements of Syrah grown in the thin rocky soils of Rockgarden Estate, this is a layered and alluring wine. On the nose, aromas of boysenberry jam and chocolate-covered strawberries are followed by notes of bacon, cracked black pepper and anise. The palate is firm and generous, with fine-grained tannins and bright acidity adding poise and purity to flavors of cherry pie and raspberry, as well as hints of black licorice and spice.

Food pairings: Try it with Thai beef or pork dishes

Qupe_Marsanne

White 1 – 2013 Qupé Marsanne, Santa Barbara County
75% Marsanne, 25% Roussanne

Qupé (kyoo-pay) is a Native American Chumash word for California Poppy, our state flower. This white, northern Rhone style wine comes from three vineyards: Ibarra-Young, La Pressa and Bien Nacido. It was barrel-fermented and aged eight months in once used French oak barrels. Offering up lots of juicy apple, citrus blossom, mint and a hint of honey. Built to last, this medium-bodied, nicely balanced and lively Marsanne has reached it’s prime drinking window.

Bob Lindquist, the founder of Qupé is one of the original ‘Rhone Rangers’ whose focus is creating American Rhone varietal wines in the soils of California’s Central Coast, made from the same grape varietals that have flourished for centuries in France’s Rhone Valley. Northern Rhone whites are blends such as this. After selling his winery in late 2018, Bob remains a consulting winemaker at Qupé and had started a small family label Lindqusit Wines with his wife, Lousia Sawyer LIndqusit of Verdad wines.

Food Pairing: Pasta Carbonara, or other rich creamy pastas dishes as well as fish in lemon butter sauces.

White 2 – 2019 Lost Blues ‘Luckpenny’ Malvasia Bianca, Paso Robles Highlands

Vintner Giovanni Grandinetti founded Lost Blues in 2012. This Malvasia Bianca is grown in the French Camp vineyard of the Paso Robles Highlands. Barrel fermented on original lees and aged for 6 months in the same barrels. Unfined and unfiltered.

Yellow gold in color, aromas of ripe white preaches waft out of the glass with notes of apricot, honeysuckle and a squeeze of lime. When heavily chilled this wine is creamy on the palate with low acidity. On the palate, ripe peaches transition to lemon curd morph into lemon merangue pie from the lees aging. A very pretty wine, like a chiffon summer dress.

Food Pairing: Cajun spiced dishes such as etoufee and gumbo, also good with fruit salads and delicate fish dishes.

COLLECTORS CLUB

ChtSeguin_PessacLeognan

Red 1 – 2015 Chateau Seguin Pessac-Léognan, Bordeaux, France
56% Cabernet Sauvignon, 44% Merlot

In times past, present-day Château Seguin was a traditional stopover for pilgrims going to Santiago de Compostela. Pilgrims still wend their way past the estate today, under the benevolent eye of the Seguin Cross overlooking the vines. In the early 20th century, this ancient estate belonged to the Pascal family. Described as “the highest point in the village with magnificent gravel rises producing generous, very refined wines reminiscent Haut Brion.”

Medium-bodied with a tobacco, smoke, licorice and plum profile, this is a forward, fresh and finesse styled wine with nice, sweet, spicy, red fruits, cocoa and tobacco in the endnote. At 6 years old this wine has matured in the bottle and is now in it’s prime.

Food Pairing: Lamb is the traditional pairing but any grilled, braised or stewed meat dish will make a great partner for this wine.

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Quenard_Mondeuse

Red 2 – 2018 Domaine Pascal & Annick Quenard ‘La Sauvage’ Mondeuse, Savoie, France
Biodynamically Grown

Mondeuse is an ancient red wine grape variety native to eastern France in the Savoie region which borders Switzerland. If you had to compare this to other more well known grape varietals you might say it fits somewhere between a Nebbiolo and a Syrah.

Aromatic with notes of sour cherries, cranberry sauce and strawberry rhubarb pie. Spring lilacs, damp earth and a hint of leather. The first sip reminds one of a sour cherry candy until the darker fruits come out and your mouth is filled with grippy tannins – in a good way!

Food pairing: This wine will enhance red meat dishes and cheeses such as gruyere

LouisMoreau_Chablis

White – 2018 Domaine Louis Moreau Chablis, Burgundy, France

Domaine Louis Moreau is a 50-hectare estate based in the heart of the Chablis appellation. Louis and his wife Anne founded the domain in 1994 and own parcels in four of Chablis’ seven grand cru climats. All of Louis’ decisions in the vineyard and cellar are meant to bring out the personality of each terroir. Fermentation is spontaneous, and vinification is in stainless steel tanks to preserve freshness and fruit. 100% malolactic fermentation and aged 10 months on the fine lees before bottling.

This wine has a highly distinctive mineral character due to its cool northerly climate and its highly calcareous soil. A fruity and vivid Chardonnay with floral notes, hints of apple and pear. Bright acidity, with obvious minerality and a palate balanced by roundness and finesse.

Food pairing: White fish, shellfish and dishes with cream-based sauces, vegetables, starches, Comte and fresh goat cheese.

PINOT CLUB

Trisaetum_Pinot

Pinot 1 – 2018 Trisaetum Pinot Noir, Willamette Valley, Oregon

Family owned and run by James Frey and Andrea Lassa, Trisaetum is an amalgam of the names of their two children, Tristen and Tatum. Frey Family Wines encompass the brands of Trisaetum (Willamette Valley); 18401 Cellars (Walla Walla) and Pashey (Sparkling); all produced by James at the winery on Ribbon Ridge.  Despite outside influences pushing for expanded production, staying small and very hands-on has become a core principle; with small production and the ability to maintain eco-friendly winemaking.

The 2018 Willamette Valley Pinot is a blend of three vineyards, Yamhill-Carlton, Ribbon Ridge and Dundee Hills. “Tart raspberry, plum and cherry fruit comes up fresh and forward, and the wine is sculpted into clean varietal flavors. It reflects the same vinification and cellar care as the more exclusive bottlings and may be enjoyed over the next four or five years.” – Wine Enthusiast (91 Points)

Food pairing: Butternut squash, roasted root veggies and shaved Brussel sprouts with mustard and parmesan.

Violin_Pinot

Pinot 2 – Violin Pinot Noir, Willamette Valley, Oregon

Six total vineyards are included in the 2019 version, with 91% from the Eola-Amity Hills, the platform is again the own-rooted Sylvia’s on the NorthEast fringe of the AVA (38%), Sojeau on the West side (22%), and Justice (16%). For the 7th year running, Adam Radtke’s one acre “First Man” Vineyard brings the balance (9%). After nearly 14 months in a mix of new (15%) and used French Oak, the wines were brought together in tank for a further 6 weeks before bottling in January 2021.

Exuberantly perfumed, the 2019 has exotic and fresh aromatic expression with an edginess that broadens the landscape. A generous spiced component compliments the array of fruits, providing sweetness and depth. The entry showcases the textural roundness of the vintage, which carries the wine toward a refreshing and crisp finish with trademark savoriness and beautiful integration of tannin. Only 590 cases produced.

Food pairing: Grilled salmon with huckleberries, Gnocchi with prosciutto and blue cheese

ORGANIC CLUB

Red 1 – 2017 Rose & Son ‘Queen to Kings’ Red Blend, Coquelicot Estate Vineyard, Santa Ynez Valley
Certified Organic
40% Merlot, 27% Cabernet Franc, 14% Malbec, 10% Cabernet Sauvignon, 9% Petit Verdot

The five Bordeaux grape varietals in this wine are all organically grown on the Coquelicot Estate which is a CCOF Certified Organic winery. This means they do not use any chemicals in the winemaking process, and only minimal amounts of SO2 are used to preserve freshness.

The Rosenson family, survivors of World War II, immigrated to the United States on the Queen Mary. They settled in Kings County, NY (aka Brooklyn) eventually moving West to California. This is where the name of the wine ‘Queen to Kings’ come from. This well balanced blend has aromas of dusty cranberries, black cherry, cedar and dark chocolate almonds. Ripe berries on the palate with a hint of lavender and pomegranate enveloped in velvety tannins.

Food pairings: Blue cheese burgers, baby back ribs or lamb

Quenard_Mondeuse

Red 2 – 2018 Domaine Pascal & Annick Quenard ‘La Sauvage’ Mondeuse, Savoie, France
Biodynamically Grown

Mondeuse is an ancient red wine grape variety native to eastern France in the Savoie region which borders Switzerland. If you had to compare this to other more well known grape varietals you might say it fits somewhere between a Nebbiolo and a Syrah.

Aromatic with notes of sour cherries, cranberry sauce and strawberry rhubarb pie. Spring lilacs, damp earth and a hint of leather. The first sip reminds one of a sour cherry candy until the darker fruits come out and your mouth is filled with grippy tannins – in a good way!

Food pairing: This wine will enhance red meat dishes and cheeses such as gruyere

Verduno_BellisPerennis_Bianco

White – 2019 Castello di Verduno Pellaverga Bianco ‘Bellis Perennis’, Piedmont, Italy
100% Pelaverga Piccolo

The Castello di Verduno, owned by Gabriella Burlotto and Franco Bianco, is a beautiful old building at the top of the village of Verduno, on the edge of the Barolo zone. The name Bellis Perennis is Latin for the common daisy, which often grows in the vineyards.

The Pelaverga Bianco is exactly what it sounds like, Pelaverga vinified without skin contact, as a white wine. Aged 9 months on the lees in stainless steel, 3 months in bottle. Great texture, and amazing minerality, with juicy notes of stone fruit and blossoms, with juicy acidity.

Food pairing: Delightful with salumi, risottos, and light meat dishes.

BUBBLES CLUB

Verduno_Sciopet

Bubbles 1 – 2016 Castello di Verduno Brut Rosado ‘Sciopet’, Piedmont, Italy
100% Pelaverga Piccolo

The Castello di Verduno, owned by Gabriella Burlotto and Franco Bianco, is a beautiful old building at the top of the village of Verduno, on the edge of the Barolo zone.

The Pelaverga grape is indigenous to the village of Verduno. While typically made into delicious, still red wine, Castello di Verduno makes a fantastic Methodo Classico from a portion of their plantings. Secondary fermentation in the bottle with 36 months on the lees. Beautiful aromatics of roses, strawberries, cherries and lively acidity compliment a deep creamy richness from the time on the lees.

Food pairing: Delightful with charcuterie.

Gragnano

Bubbles 2 – 2020 Cantina Federiciane Gragnano, Sorrento, Campania, Italy
Aglianico, Piedirosso & Sciascinoso

In the volcanic lands of the Sorrento Peninsula, a noble and ancient Neapolitan wine is bred and produced with jealousy and skill. Gragnano, a rebellious wine with an intense color, emits a similar red foam almost as a reminder of the eruptions of Vesuvius. It is obtained from ancient forms of farming and from a mixed blend of Aglianico and Piedirosso, which in the final phase enhances the qualities of freshness and liveliness.

This fizzy foamy and fun red has aromas of blackberry and eucalyptus. On the palate, blackberry, plum, cherry, and a note of bitter lemon on the short to medium finish, with light sweetness nicely balanced by acidity and a medium to fine bubble. Similar to Lambrusco, but not as weighty. Low in alcohol. Fun for parties.

Food pairing: Caprese salad and other tomato based appetizers.

NP SOMM CLUB

This month’s club will take you on a trip to Valle de Guadalupe, just south of the border in Baja, Mexico. The Americas’ oldest wine producing country, Mexico began to produce wine grapes just one year after the arrival of the Spanish in 1520. In the next decade, King Carlos V of Spain ordered that every ship headed to the New World carry vines for cultivation. Over time viticulture spread northwards through the missions into today’s state of California but since then Mexican viticulture and winemaking has faced many challenges. Today the country is experiencing a rebirth with fine dining, top chefs, modern architecture, and unique overnight accommodations. These wines will have you planning your next road trip!

This month you will receive 3 wines – everyone gets a refreshing rosé for your summer sipping pleasure!

SantosBrujos_Tempranillo

 

Red 1 – 2017 Santos Brujo Tempranillo, Valle de Guadalupe, Baja California, Mexico
Biodynamically Grown

Sergio Salgado farms the only certified biodynamic vineyards in the Guadalupe Valley. He focuses on two varieties—chardonnay and tempranillo. This red is reminiscent of young, modern Ribera del Duero, with scents of raspberry bush and tobacco, while its grippy, sandy tannins bring it back to Baja. Decant it now or give it some time in the bottle.

SolarFortun_Syrah

 

Red 2 – 2019 Solar Fortun Syrah, Valle de Guadalupe, Baja California, Mexico
Organically Grown

Solar Fortun was started in 2008, as a family owned enterprise of the Lopez-Viana Family. Alberto Lopez guides the daily operations of the winery while his U.C. Davis trained son Santiago, handles the winemaking duties. Using only grapes grown in a pristine vineyard tucked away within a hidden valley in Francisco Zarco, the portfolio leans towards Rhone inspired red wines

BodegasLurton_SauvBlanc

White – 2019 Bodegas Henri Lurton Sauvignon Blanc, Valle de Guadalupe, Baja California, Mexico

Henri Lurton, owner of the Grand Cru Classé, Château Brane-Cantenac in Margaux, with the support of his eldest sons, Vincent and Nicolas, has placed a confident bid on Baja California. He is convinced of its winemaking potential, the warmth of it’s people and the generosity of the land.

The Sauvignon Blanc is made with grapes from Rincon de Guadalupe in the Valley of San Vicente. Notes of grapefruit and jasmin with a hint of minerality and cassis buds, gives it an extra layer of aromatic richness. Great freshness and balance in the palate with a clean, long aromatic end. A precise, crisp and pure wine.

Bruma_Ocho_Rose

Rose – 2020 Bruma ‘Ocho’ Rosé of Sangiovese, Valle de Guadalupe, Baja California, Mexico
100% Sangiovese

Eight partners (“Ocho”) launched Bruma with the intention of establishing the premier wine brand in Mexico. In addition to the winery (Bruma), they created the finest lodging (Las Villas & Ocho Casitas) while also operating one of Valle de Guadalupe’s top dining destinations (Fauna).  The property is located in the Northern most end of Valle de Guadalupe.

Aged in 100% stainless steel tanks, this wine has an expressive nose of white tea, fennel, strawberry and grapefruit.