CLASSIC CLUB

Taneto_ToscanaRosso

Red 1 – 2018 Badia di Morrona ‘Taneto’ Toscano Rosso, Tuscany, Italy
70% Syrah, 15% Sangiovese, 15% Merlot

Badia di Morrona is located in the Colline Pisane between Pisa and Florence. It is one of the four monasteries (badie) founded by the count of Fucecchio, dating back to the 11th century when it was run by Benedictine monks. Dedicated to both olive oil and viticulture, the estate represents the perfect marriage between tradition and modern technology. The winery is energy self sufficient with solar power and the wines are vegan.

This “Mini Tuscan” is their affordable, everyday drinking Super Tuscan. The high percentage of Syrah giving this wine its strong personality. Aged in French oak barrels for 12 months. It’s smooth with delicate notes of cinnamon, cocoa and black pepper with velvety tannins.

Food pairings: Pizza, pasta and grilled meats

JimenezLandi_El Corralon

Red 2 – 2019 Bodegas Jiménez-Landi ‘El Corralón’ Méntrida, Spain
Organically Grown
65% Grenache, 30% Syrah, 5% Cabernet Sauvignon

Sourced from vineyards located in the village of Méntrida, growing on granitic sandy soils with organic agriculture. The old vine Garnacha (Grenache) plays the main role, combined with the younger vines of Syrah and small proportion of Cabernet Sauvignon. Fermented in stainless steel tanks with indigenous yeasts. The wine ages in French oak for 7 to 8 months. Bottled without filtering or stabilization.

Clean, fresh, lovely and round fruit, with rich scents of red fruits and violets, spicy notes, aromatic herbs, balsamic. Flavorful, medium high acidity gives it freshness on the long finish with good fruit definition and floral notes.

.Food pairings: Share it with friends around some Spanish style tapas.

Scharsch_PinotGris

White 1 – 2019 Domaine Joseph Scharsch Pinot Gris, Alsace, France
Organically Grown
100% Pinot Gris

Domaine Joesph Scharsch is a wine producer based in Wolxheim, Alsace. The farm and vineyards have been owned by the Scharsch family since the 18th century. In 2009, the entire farm switched to organic farming.

Fermented in stainless steel, the wine is matured for six months on the lees before bottling. This is a stylish Pinot Gris, fruity, semi-dry, slightly smoky, spicy. Aromas of ripe fruit, honey, yellow plum and peach. The fresh acidity in contrast with the creamy texture makes it balanced and enjoyable.

Food Pairing: Apéritifs, fish, roasts and poultry cooked in light sauces

Kelman_Encruzado

White 2 – 2017 Kelman Encruzado, Dão, Portugal
100% Encruzado

Juliana C. Kelman has both Brazilian and Portuguese citizenships. Her grandparents left Portugal for Brazil in the 1940s and 70+ years later the pendulum is now swinging back. She and her husband Rafael work hard to praise the great produce of Dão - a beautiful place, with friendly people that sing on harvest day, following the tradition of many generations. It is also a region under transformation, with a growing number of producers making award winning, and internationally recognized wines.

This Encruzado is aged 10 months in new French barrels and one month in stainless steel tanks with a minimum of 12 months in bottle. Unfined and unfiltered, there may be a small amount of natural sediment in the bottle, therefore it is considered Vegan Friendly. Fresh and young with intense aromas of white fruits, tropical & citrus notes. Full bodied with good acidity and minerality. It has structure, volume and a lingering finish.

Food Pairing: Seafood, fish, white meats and cheeses

COLLECTORS CLUB

The two red wines in this month’s club are very special to our Uncorked family. These wines were hand chosen by Jeff & Kathy while they were still in the barrels at Staglin Winery in Napa. After many tasting trials, barrels of Merlot, Cabernet Sauvignon and Cabernet Franc were chosen. Merlot would be single varietal and blending trials for the two Cabernets began. Jeff coined the name ‘Rosso di Rutherford’ for the blend as a nod to his Italian heritage. Many trips were made in preparation for this wine, and many hands were involved including John Corley of Corley Family Wines who handled the bottling. Today the wines are fully aged and ready to enjoy, and we bring them to you, our valued Collector Club members.

Bonafede_Rosso

Red 1 – 2015 Bonafede Family Wines ‘Rosso di Rutherford’ Red, Napa Valley
67% Cabernet Franc, 33% Cabernet Sauvignon

Aged separately for 2 years in new French oak barrels before blending. Aromas of eucalyptus, plumcot, black cherry, ripe red apple with hints of leather and wet slate. This wine is lush and smooth with tart notes of cranberries rounding out the long savory finish.

Food pairing: Beef and lamb dishes, cheddar and gouda cheeses are must haves on a sharable charcuterie board

Bonafede_Rosso

Red 2 – 2015 Bonafede Family Wines Merlot, Las Amigas Vineyard, Carneros

This single vineyard cool climate Merlot from Carneros was aged in new French oak for 2 years before bottling. Intense aromas reminiscent of a walk in a dense damp forest, with plum and black cherry. Lush and smooth with a distinct spicy bite and a burst of acidity that lifts the wine with bright red cherry and raspberry notes. Velvety tannins and a long lush finish. Best enjoyed with some decanting.

Food pairing: Tomato based sauces, Italian meatloaf, beef or lamb stews and other hearty comfort foods

Analemma_Bianco

White – 2017 Analemma Estate Blanco, Mosier Hills, Oregon
Demeter Certified Biodynamic

50% Godello, 30% Albariño, 20% Viognier

The Analemma is a figure-eight shape of the sun’s annual migratory path between the Northern and Southern Hemispheres as seen from Earth. This pattern is caused by the tilt of the earth’s axis and is a visual cue of the sun’s movement through the calendar year.

The wine is whole cluster pressed then followed by fermentation in both neutral oak and stainless steel barrels.  Aged 9 months on lees. Bright aromas of white flowers and peach, which accompany a balanced, full texture on the palate. Notes of key lime play alongside a mouth-watering saline character. Inspired by Galician heritage. Medium bodied and dry, with more herbs than flowers & more mineral expression than fruit.

Food pairing: Salad rolls, stir fried tofu with fresh ginger, peppers, zucchini, tortilla de patatas, and white bean stew.

PINOT CLUB

MrLeaf_2018Pinot

Pinot 1 – 2018 Mr. Leaf Fiddlestix Vineyard Pinot Noir, Sta. Rita Hills

Mr. Leaf is a micro-production Pinot Noir made in collaboration with the team at Dragonette Cellars. The fruit is sourced exclusively from the famed Fiddlestix Vineyard in the Sta. Rita Hills AVA. The wine is made intentionally in a more lightly extracted style with particular attention to the Pinot Noir clones, specific vineyard rows, and the judicious but maximal inclusion of stems.

On the nose, the wine is expressive, broad and complex, beginning with brambly red fruits, and following into notes of a wide variety of spices and herbs, such as anise, cloves, nutmeg, orange peel, pine needles, and a touch of vanilla. On the palate, the wine fills the mouth with red fruits, spices and fresh and dried herbs, such as thyme and tarragon. The wine is medium bodied and firm. The finish is long, complex and spicy, with waves of red fruits, spice cake, and hints of vanilla and baking spices.

Food pairing: A versatile food wine, it really shines paired with duck, mushrooms, salmon, tuna and sauces of cherries or figs.

TinpotHut_Pinot

Pinot 2 – 2017 Tinpot Hut Pinot Noir, Marlborough, New Zealand

Tinpot Hut's owner and winemaker Fiona Turner began developing her Blind River "Home Block" vineyard in Marlborough's Awatere Valley with husband Hamish in 2005. This wine was sourced from three well-tended, low yielding vineyards in the Blind River and each vineyard was kept separate in small open top fermenters. After fermentation several batches were put to French oak barrels. The remaining batches were aged in stainless steel tanks to preserve the delicate fruit characters. Each batch went through malolactic fermentation and was aged on lees before being blended.

Intense aromas of black cherry, blackberry and plum mingle with a hint of redcurrant. Savory mushroom and toasty oak characters complete the attractive nose. Classic black cherry notes dominate the palate and are supported by hints of bramble, reflecting the aromatics. Structurally the tannins are soft and silky. Well balanced acidity ensures good length and weight.

Food pairing: New Zealand green shell mussels, king salmon, lamb shoulder or a charcuterie platter.

ORGANIC CLUB

Anahata_Cab_Label

Red 1 – 2017 Anahata Cabernet Sauvignon, Columbia Valley, Washington
Certified Organic

Anahata is made from some of the only organically certified vineyards in Washington State. Firm, focused and dense, with blackberry, cherry, sandalwood and grilled rosemary flavors, coming together seamlessly on the long, vivid finish. Old world structure showing flavors of cassis, black cherry and cocoa with leather, tobacco and savory spice on a balanced toasty finish. A textbook example of delicious WA State Cabernet.

Food pairing: Meatloaf (beef, turkey or impossible burger) with mashed potatoes.

JimenezLandi_El Corralon

Red 2 – 2019 Bodegas Jiménez-Landi ‘El Corralón’ Méntrida, Spain
Organically Grown
65% Grenache, 30% Syrah, 5% Cabernet Sauvignon

Sourced from vineyards located in the village of Méntrida, growing on granitic sandy soils with organic agriculture. The old vine Garnacha (Grenache) plays the main role, combined with the younger vines of Syrah and small proportion of Cabernet Sauvignon. Fermented in stainless steel tanks with indigenous yeasts. The wine ages in French oak for 7 to 8 months. Bottled without filtering or stabilization.

Clean, fresh, lovely and round fruit, with rich scents of red fruits and violets, spicy notes, aromatic herbs, balsamic. Flavorful, medium high acidity gives it freshness on the long finish with good fruit definition and floral notes.

.Food pairings: Share it with friends around some Spanish style tapas.

CosteAlVento_GrilloMenfi

White – 2019 Cantine Barbera ‘Coste al Vento’ Grillo, Menfi DOC, Sicily, Italy
Organic
100% Grillo

The Cantine Barbera winery, nestled in the sunny and luminous landscape of Menfi, just a few steps from the crystal clear sea of Porto Palo, is a producer of excellence in Sicily, and one of the leading figures on the island's fascinating and surprising artisanal wine scene. Entrepreneurial winemaker Marilena Barbera who, together with her mother, produce wines of great territorial typicality.

Made using old style artisan methods, “Coste del Vento” Grillo is a tasty and full-bodied white, characterized by a mineral salty energy. It is produced with maceration on the skins for some days and aged in steel and wooden tanks. It expresses tones of yellow, citrus fruits, butter, pastries and aromatic herbs that emerge from a marine background. On the palate it is round and rich, fresh and persistent.

Food pairing: Grilled or smoked fish, seafood risotto or fish stews.

BUBBLES CLUB

ChampagneAndreHeucq_Heritage

Bubbles 1 – Andre Heucq 'Heritage' Blanc de Meunier Extra Brut, Champagne, France
Biodynamically Grown
100% Pinot Meunier

Of the three main grapes of Champagne, Pinot Meunier tends to be less seen than its cousins Chardonnay and Pinot Noir, and typically considered a “blending” grape. Here, however, it takes center stage.

The nose is fresh and dynamic, with golden, palate-tingling bubbles. Flavors of Pippin apples, fresh ginger, Asian pear, and jasmine flowers with a brioche note. The attack on the palate is round with a warming minerality. The dry, white-pepper, spicy ginger flavors come across bright and precise, lingering long afterwards.

Food pairing: Savory salty appetizers or salty-sweets

SorelleBronca_232Particella

Bubbles 2 – 2020 Sorelle Bronca ‘Particella 232’ Extra Brut, Valdobbiadene Prosecco DOCG, Italy
100% Glera

From a single-vineyard located in Farrò di Follina, the “Particella 232” is an Extra Brut style that goes against the trend of the traditional styles of Prosecco. Second fermentation in the Martinotti (Tank) method. This wine has a graceful perlage with a creamy mousse, floral notes and a bright acidity.

Food pairing: It is perfect combination with raw fish, sushi, shellfish, tartare, seafood first courses or light fried dishes.

NP SOMM CLUB

FincaSobreno_ildefonso_Toro

Red 1 – 2014 Finca Sobreño “Ildefonso’ Toro, Spain
100% Tinto de Toro (Tempranillo)

In the early 90's, a group of Rioja winemakers became interested in Toro, convinced that top class wines could be made from the local Tempranillo clone known as Tinta de Toro. The combination of Rioja know-how, modern technology, strict attention to detail and fine old-vines plantings has led Bodegas Sobreño to almost instant success in Spain and on the international scene.

This wine is very expressive, elegant and complex with ripe fruit, mineral notes, sweet spices, chocolate aromas and intense toasts. Powerful, tasty, round and very smooth. Flavors of blackberry with mineral notes, chocolates and roasted aromas. Very long finish.

93 PTS – VINOUS, 92 PTS – JAMES SUCKLING

Food pairing: Ideal for red meats, lamb, roasted meat and strong cheeses

PagoDeLosBalagueses_Syrah

Red 2 – 2017 Bodegas Vegalfaro 'Pago de los Balagueses' Syrah, Vino de Pago, Spain
Certified Organic
100% Syrah

Vino de Pago: one of Spain's most elite, rare designations – the Grand Crus of Spain. So rare, there are to date only twenty of them in the entire country. Unlike a major wine regions like Rioja or Ribera del Duero, the Pagos are interspersed amongst them. Consider them individual "islands' of great wine estates, with the name of the Pago affixed to their estate only. By law, they must be 100% estate-owned fruit (no purchased grapes) and undergo stringent vetting before approved, hence the elite club of a mere twenty estates thus far.

At Bodegas Vegalfaro, Andrés and his son Rodolfo Valiente steward old vines of organic Syrah. Heady and intoxicating with brambly plums, spiced blackberry liqueur, loamy earth, and dusty-but-suave tannins that wrap around the tongue and complement the deep, aromatic fruit texture that keeps going and going. Both classically Spanish and reminiscent of its Rhône counterparts, this is truly a special wine from a special place.

93 PTS – JAMES SUCKLING

Food pairing: Bluefish, stews, braised lamb, game and cured cheeses

Edetaria_Seleccio_Blanco

White – 2017 Edetaria ‘Seleccio’ Blanco, Terra Alta, Spain
60% Garnacha Peluda, 30% Garnacha Fina, 10% Samso

This excellent white wine bears the signature of Joan Àngel Lliberia, soul of Edetària, one of the Catalan wineries that best know how to imprint their style on the wines produced in Terra Alta. The excellence of this wine is also confirmed by its presence in the ranking of the 100 Best Wines of 2019 according to Wine Spectator.

A Grenache Blanc with aromas of fresh pear and melon, honeysuckle, orange blossom, dried herbs and white pepper. Flavorful, fruity and lush with a tangerine acidity and a touch of vanilla which gives this wine a sweet-tart character. Generous and harmonious.

Food pairing: Soft cheeses, pates or foie gras, seafood, fresh pasta with mushroom sauce, white fish, bluefin tuna