Wine Notes
Wine Club Selections
Frédéric Mabileau “Les Rouilleres”
SAINT-NICOLAS-DE-BOURGUIEL, FRANCE | 2022
”The Frédéric Mabileau estate, spanning 28 hectares, has become one of the preeminent producers of Cabernet Franc over the past two decades.”
Benoit Cantin “La Grande Côte”
IRANCY, FRANCE | 2018
”The Irancy appellation shares the same Kimmeridgian limestone soils as Chablis, adding a unique flinty flair to its Pinot Noir”
Clos des Rocs “Chemin des Croix”
CRU BEAUJOLAIS, FRANCE | 2020
"Chemin des Croix" stands as a unique offering from Clos des Rocs, their sole red wine amidst a portfolio focused on premium chardonnays from the Maconnais.
Cruse Wine Co. “Monkey Jacket”
NORTH COAST, CALIFORNIA | 2020
"Monkey Jacket” epitomizes Cruse Wine Co.'s overall ethos:to make playful and exceptionally drinkable wines imbued with the chops meant for those who seek complexity and that “wow” factor.
Catherine Marshall “Sandstone Soils”
ELGIN, SOUTH AFRICA | 2022
These Pinot noir grapes were selected from the ultracool Elgin Valley, between Somerset West and Hermanus.
Uccelliera “Rapace”
TOSCANO ROSSO, ITALY | 2019
Not only is Ucceliera one of the top producers of Brunello and Rosso di Montalcino, they produce an excellent Super Tuscan called “Rapace.”
Domaine des Escaravailles “La Ponce”
RASTEAU, FRANCE | 2019
“La Ponce” is one of the estate's flagship wines and is a blend of 80% Syrah and 20% Grenache which beautifully translate the distinctive terroir of the high-elevation clay-limestone vineyard behind the winery.
Tenuta La Viola "Il Colombarone"
ROMAGNA SANGIOVESE SUPERIORE, ITALY | 2019
While Brunello di Montalcino and Chianti Classico get most of the hype, the Sangiovese of Romagna can be every bit as complex and ageworthy.
Agostina Pieri
ROSSO DI MONTALCINO, ITALY | 2021
The 2021 Rosso di Montalcino is made entirely of Sangiovese Grosso, from vineyards devoted towards the Rosso production.
Avancia “Nobleza” Mencìa
BIERZO, SPAIN | 2021
Much like Pinot Noir, Mencía is a finicky grape demanding extraordinary care from vine to winery to unlock its incredible potential.
Clos de la Barthassade "Cuvee H"
COTEAUX DU LANGUEDOC, FRANCE | 2022
Comprised of 70% Syrah, 15% Mourvèdre, and 15% Grenache, the Cuvée H blend focuses on the dark-fruited and gamey Syrah varietal.
Goodfellow
WILLAMETTE VALLEY, OREGON | 2021
If you haven’t heard, the 2021 vintage in Oregon is being talked about as one of the best vintages in the last decade.
COS “Nero di Lupa”
TERRE SICILIANE, ITALY | 2022
The 2022 Nero di Lupo really jumps out of the glass, with beautiful aromas and flavors of blackberry, flowers, and savory herbs.
Dominio do Bibei “Lalama”
RIBEIRA SACRA, SPAIN | 2019
Beyond its magical flavors, this month’s wine's name resonates like an incantation from the halls of Hogwarts: Dominio do Bibei Lalama!
Walsh & Sons “Lola”
MARGARET RIVER, AUSTRALIA | 2019
Crafted by blending Syrah (50%), Cabernet Sauvignon (35%), and Grenache (15%), this wine redefines tradition.
Fosso degli Angeli “Pezza”
SANNIO PIEDIROSSO, ITALY | 2020
While Campania is famous for its agricultural products, such as San Marzano tomatoes and mozzarella di bufala, the notoriety of its wines isn’t what it deserves to be.
Thalvin-Graillot “Syrocco”
ZENATA, MOROCCO | 2020
As you uncork a bottle of "Syrocco," you're greeted with an aromatic journey through Morocco. The wine bursts with the rich flavors of blackberries and spices, with a subtle nod to the local terroir, and the inimitable mark of perfection brought by Alain himself.
Cigliutti “Campass”
BARBERA D’ALBA, ITALY | 2018
“Campass” is made of 100% Barbera, fermented in steel vats with indigenous yeasts, then aged in a combination of new, second-use, and third-use barrique for 18 months before bottling.
BLANKbottle “Master of None”
WESTERN CAPE, SOUTH AFRICA | 2021
The title "Master of None" pays homage to the phrase "jack of all trades, master of none." Walser, known for working with a multitude of grape varietals, humbly claims not to be a master of any one of them.
Famille Ogereau “L’Enjouée”
LOIRE VALLEY, FRANCE | 2022
Pouring a glass of “L’Enjouée” is like unlocking a treasure chest of sensations—juicy red berries mingling with a subtle hint of spice and a whisper of earthiness.