January 2022 Releases
De Fermo ‘Concrete’ Vino Bianco 2020
Proprietor: Eloisa de Fermo and Stefano Papetti Ceroni
Region: Abruzzo, Italy
Variety: Pecorino, Chardonnay, Trebbiano
Soil: Gravel, Alluvial
Viticulture: Biodynamic (Certified)
Winemaking: Grapes are macerated for three hours and then pressed. Native yeast fermentation. Age in concrete tanks for seven months. SO2 is added sparingly during spring rackings, never at bottling. Unfined and Unfiltered.
Tasting Notes: Lively and smooth. Slightly reductive aromatic notes and a pronounced nose (which blows off as the wine opens up). The palate is dry with notes of celery, apricot, lemon, wool, pecorino and river rock. The mouthfeel is silky and the finish is smooth. Pair this wine on its own or with antipasti, scallopini or roasted/grilled vegetables. It can handle strong flavors while retaining its versatility. Serve chilled, but not cold-cold.
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Philippe Tessier ‘Chemin Noir’ VdF 2020
Producer: Philippe Tessier
Region: Loire, France
Variety: Chenin Noir aka Pineau d’Aunis
Soil: Clay, Limestone
Viticulture: Organic, Ecocert Certified
Winemaking: Grapes are hand harvested. Spontaneous fermentation in stainless steel with indigenous yeasts. Aged in neutral oak. Minimal added SO2. Unfined and Unfiltered.
Tasting Notes: New guard, bistro wine. On the nose are hints of sage, thyme, peppercorn and hairspray. The body is ripe and soft. Notes of cranberry, raspberry, rose (petal & stem), roma tomato and juniper. The tannins are slightly puckering, but in a mild and pleasant way. Pair with your favorite grilled meat, pizza, charcuterie or terrine. Serve at cellar temperature and give the bottle some room to breathe. As with many low sulfur wines a little oxygen introduction can really open things up.
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Vino di Anna ‘Palmento’ Vino Bianco 2020
Producer: Anna Martens and Eric Narioo
Region: Sicily, Italy
Variety: Catarratto, Grecanico, Insolia, Minnella Bianca, Carricante
Soil: Volcanic, Basalt
Viticulture: Biodynamic
Winemaking: Grapes are hand harvested. The Grecanico undergoes 1 week of maceration while the remaining varieties are direct whole bunch pressed. Native yeast fermentation takes place in stainless steel. Aged in stainless steel. Minimal added SO2. Unfined and Unfiltered.
Tasting Notes: Two words: resort wine. Maybe it's the post holiday doldrums or the desire for a vacation, but this wine makes me crave the beach and a tan. And maybe I just over shared in the tasting notes. The color of pale tangerine, this blend has dry notes of marzipan, mandarine, corn kernel, green olive with hints of clover, saline and honey. There is a great balance of fruity, salty and savory with a tannic structure reminiscent of an Arnold Palmer. Pair this with grilled fish, tinned fish, mayonnaise or aromatic vegetables. Branzino or calamari with little char would be divine. And give this wine just a little chill.
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Alfredo Maestro ‘El Rey del Glam’ 2020
Producer: Alfredo Maestro
Region: Peñafiel, Ribera del Duero & Navarredondilla, Gredos
Variety: Garnacha Tinta
Soil: Granite, Clay
Viticulture: Biodynamic
Winemaking: Grapes are hand harvested. Carbonic maceration in stainless steel without crushing or destemming. Native yeast fermentation and spontaneous malolactic fermentation in stainless steel. Bottled without additives. Unfined and Unfiltered.
Tasting Notes: There’s a little bit of a spicy bravado to this wine. Aromas of fresh parmesan rind, pistachio, sage and bell pepper. The body is medium with jerky-like tannins that are accompanied by hints of prune, plum, dried chili, sun dried tomato and stems. Full disclosure, I drank this bottle over a couple of days and really enjoyed experiencing the evolution of flavors. On the second day everything really opened up and hints of clove and riper fruit tones were showing through. The finish was even elongated. Pair this wine with bolder flavors, it can take it. Think paella, saffron, grilled meats and spices. Serve cellar or room temperature and consume at your own pace.
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December 2021 Releases
Cieck ‘Vigna Misobolo' Erbaluce di Caluso DOCG 2019
Winemaker: Remo Falconieri
Region: Erbaluce di Caluso, Piedmont
Variety: Erbaluce
Soil: Moraine-gravel, rich in fossils
Winemaking: Grapes are hand harvested. Whole cluster basket pressed. Spontaneous fermentation in stainless steel. Four months aging on fine lees. Bottled the following spring and aged 8 months in bottle before release.
Tasting Notes: Crisp and silky. On the nose there are hints of almond, dewy meadow and mandarin. Dry on the palate with notes of lemon, apricot, stone, fresh cream and thyme. Structurally the midpalate is round and sensuous, complimented by a long finish. Pair with grilled or roasted poultry or fish, mild cheeses or simply as an aperitif. Serve chilled.
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Punset Barbera d’Alba 2019
Winemaker: Mariana Marcarino
Region: Barbera d’Alba, Piedmont
Variety: Barbera
Soil: White clay on alluvial
Viticulture: Biodynamic and Organic Certified
Winemaking: Grapes are hand-harvested and gently crushed. Spontaneous fermentation and aging take place in cement tanks.
Tasting Notes: Charming and supple. Dry with notes of dough, mushroom powder, cherry, cranberry and raspberry and a hint of warm spice. There is something a little flirty happening here with a ripe body with limber tannins. Pair with pizza delivery, bistro fare or good conversation. The holidays have enough going on, this is a little friendly-sort-of indulgence.
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Angelo Negro ‘Perdaudin’ Roero Arneis DOCG 2018
Producer: Giovanni Negro
Region: Roero, Piedmont
Variety: Arneis
Soil: Calcareous: sandy, rich in fossil shells
Viticulture: Practicing Organic
Winemaking: Grapes are hand harvested and direct pressed. Natural fermentation in stainless steel with temperature control. Aged 7 months on lees in stainless steel with battonage.
Tasting Notes: Thirst quenching and satisfying. On the nose there are hints of parmesan ring and kernel. The palate is dry with notes of lime, green pear, fresh cream, raw almond, celery and gravel. The is a versatile wine with good weight and acidity that could pair with roast poultry, meaty seafood, strong cheeses, boudin blanc or roasted vegetables. Serve chilled.
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Cantina Sociale Cooperativa Gattinara DOCG 2011
Producer: Cantina Sociale Cooperativa
Region: Gattinara, Piedmont
Variety: Nebbiolo
Soil: Volcanic
Winemaking: Grapes are hand-harvested and destemmed prior to pressing. Native fermentation in large oak casks and cement tanks without temperature control. Maceration lasts up to 30 days. Aged a minimum of 2 years in Slavonian botti, followed by at least one additional year in cement tanks. Aged another 6 months in bottle before release.
Tasting Notes: Understated elegance meets cozy. Almost sanguine or terra cotta in color. Notes of game, leather, cedar, sage, rose hip, date, dried cherry and plum. Structurally, the palate is supple and the tannins are soft with warmth and a lingering finish. Pair with braised veal, seared bavette, or roasted winter vegetables with just a hint of caramelization. This wine needs a little air to fully open up. Please decant for at least 30 minutes prior to serving. Drink this holiday season or hold on for a few more years.
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November 2021 Releases
Vino Gross Haloze Blanc 2018
Producer: Vino Gross, Michael Gross (winemaker)
Region: Štajerska, Slovenija
Variety: Furmint, Sauvignon Blanc, Welschriesling
Soil: Lime rich clay, marl
Viticulture: Certified Organic by KON-CERT Maribor
Winemaking: Hand-harvested. Gentle pressing and natural fermentation in large neutral oak barrels. The wine remains in these barrels for 10 month before spending an additional 2 months aging in stainless steel. Full malolactic fermentation. Unfined and unfiltered.
Tasting Notes: Satisfying and complex. This blend brings much to the table with its ripe body with mouthwatering acidity. Dry with notes of bosc pear, leaning slightly into the realm of the tinned pear, blossom, kernel, citrus, savory crust, green tea, flint, and a hint of baking spice. A fantastic addition to the fall table or serve as an aperitif. Pair with roast poultry, meaty white fish, roast pork, squash or brussels sprouts. Serve chilled.
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Heimann & Fiai Szekszárd Kadarka 2019
Producer: Heimann and Fiai (aka Heimann and sons - it’s a family affair)
Region: Szekszárd, Hungary
Variety: Kadarka
Soil: Mainly loess with Terra Rossa
Viticulture: Organic
Winemaking: Hand-harvested and natural fermentation in large wooden and stainless steel open vats (partly whole bunches), 10-12 days of maceration, aged five months in used oak. Unfined.
Tasting Notes: Balanced and lifted. This glou-glou style red is dry and bright with notes of rhubarb, raspberry, mustard seed, balsamic, vine ripe tomatoes. There is also a hint of an iron-y minerality that enhances the delicate tannic structure. Pair with pizza night or turkey day. Feel free to serve at room temperature or with a slight chill.
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Holger Koch Weißburgunder Kaiserstuhl 2019
Producer: Holger Koch and his wife Gabriele
Region: Swabia, Baden, Germany
Variety: Weißburgunder (Pinot Blanc)
Soil: Mainly loess, with some exposed volcanic soils
Viticulture: Practicing Organic
Winemaking: Indigenous yeast fermentation, 5% whole cluster. Aged in stainless steel and barrel for 7month. Unfined and unfiltered.
Tasting Notes: Deep and versatile. Dry with notes of lime, pear, blossom, pecorino and walnut. The round body is balanced with bold acidity, a stoney minerality and a satisfying mouthfeel. Pair with chowders, light or dark roast meats. This will compliment the gravy, the squashes, the yams and the oyster stuffing beautifully. Serve chilled.
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Heimann & Fiai Kadarka Porkoláb-völgy 2019
Producer: Heimann and Fiai (aka Heimann and sons - it’s a family affair)
Region: Szekszárd, Hungary
Variety: Kadarka
Soil: Mainly loess with iron rich red clay
Viticulture: Organic
Winemaking: Fermented in open plastic vats, 13 days maceration, and then aged in unlined clay vessels for 8 months. Unfined.
Tasting Notes: Playful and well-heeled. A lovely play on your palate between the earth, fruit, umami and acidity. Dry with a light-medium body and a fine tannic structure. Notes of cranberry, huckleberry, crushed rose hip, wet sand, dinner rolls and wild game. Pair this with your Thanksgiving Dinner or save it for leftover turkey sandwiches. Ideally serve at cellar temperature, but room temperature works too.
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October 2021 Releases
Les Vins Pirouettes ‘Saveurs de Claude’ 2018
Cultivator & Vinifier: Claude Straub
Producer: Christian Binner
Region: Blienschwiller commune in Alsace AOC
Variety: Auxerrois with a little Sylvaner
Soil: Granite and granitic sand
Viticulture: Certified organic since 2016
Winemaking: Grapes are hand-harvested, sorted in the vineyard and then gently pressed as whole bunches. The juice is then fermented over the winter with indigenous yeast. Elevage for 8 months in fiberglass tanks, bottled with zero addition of sulfur (9ppm SO2 total). Unfined and unfiltered.
Tasting Notes: Kind of pleasantly retro, not quite atomic and not quite tiki, but a little jovial and a little swinging. Notes of tinned pear, yellow apple, lime jive with a jiffy pop vibe and thirst quenching acidity. Pair this wine with something that has a sweet and a salty component. Delightful with Hawaiian pizza, moo shu pork, curry, or roast meats with chutney. Bold flavors welcome. Serve well chilled.
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Les Maoù ‘Vaste Programme’ 2020
Winemakers: Vincent & Aurélie Garreta
Region: Ventoux (subregion) in Vaucluse
Variety: Carignan, Aubun and Grenache
Soil: Alluvial soil
Viticulture: Certified organic since 2014
Winemaking: Semi-carbonic maceration. Indigenous yeast fermentation. Aged for 2-3 months. Bottled unfined and unfiltered. Minimal SO2 added at bottling.
Tasting Notes: Lighthearted and sultry. Notes of fig newton, plum, crushed pepper, tomato vine, tarragon and river bed are accompanied by lively acidity and sandy tannins. Serve with tapenade, burgers, braised pork, ragu, polenta - something with a little hint of stewed tomato. Serve with a slight chill and give this wine a little time to really bloom. I.e. open and let breath for about 30 minutes - it really comes to life.
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Domaine Patrick Baudouin ‘Effusíon’ 2019
Producer: Patrick Baudouin
Region: Chaudefonds-sur-Layon, Anjou, Loire Valley
Variety: Chenin Blanc
Soil: Volcanic with sandstone conglomerates above schist bedrock
Viticulture: Certified Organic since 2002
Winemaking: Gently pressed, decanted overnight, indigenous yeast fermentation. Aged in older Burgundian oak barrels, blended and settled in tank before bottling.
Tasting Notes: The rock & roll, smeared mascara of Chenin. Aromas of hairspray, ripe apple and clover honey make way for racy acidity and a lush body. The palate is ripe with notes of broken concrete, marzipan pear, vitamin C tablet, stone fruit and fresh squeezed citrus. Enjoy this with a creamy cheese plate, creamy risotto, braised or roasted chicken, pork or meaty fish. Serve chilled.
(Insider Level)
Domaine Thillardon ‘Les Blémonts' 2019
Producer: Paul-Henri Thillardon and family
Region: Chenas AOC, Beaujolais
Variety: Gamay
Soil: Clay, manganese, granite
Viticulture: Organic/biodynamic
Winemaking: Hand harvested. Whole bunch carbonic maceration for 20 days in concrete with no remontage nor pigeage. Bottled unfined, unfiltered with a tiny amount of SO2.
Tasting Notes: Elegant, precise and flirtatious. Notes of cherry, raspberry freezer jam, rose, crushed gravel and bergamot. The body is lifted, the tannin is bright and the acidity is charming. Pair with roasted broccoli in gremolata, chicken liver mousse, roasted squash, seared hanger steak or braised mushrooms. Think any dish that is just the right amount of acid, umami and cozy. Serve with a little chill & breathing room for optimal enjoyment.
(Insider Level)
September 2021 Releases
Fond Cyprès ‘Premier Jus’ 2020
Winemakers: Laetitia Ourliac, Rodolphe Gianesini
Region: Corbières, Languedoc-Roussillon, France
Variety: Carignan, Grenache
Soil: Calcareous soil, and blue marl
Viticulture: Certified Organic 2006
Winemaking: Indigenous yeast. Carignan sees two days of whole cluster fermentation, then submerged in fermenting grenache juice and pressed immediately. Aged 6 months in barrique. Unfined and unfiltered. Bottled sans soufre.
Tasting Notes: Casual with that little something-something. This glou-glou is juicy and fresh with barely-there tannins. Notes of pomegranate, strawberry, unleavened dough, scorched kernel and bitter orange. This wine reminds you to take in those final days of summer or a sunset in the park. Would be an excellent accompaniment to anything with mayonnaise, think burgers, fries, or a BLT. Serve chilled.
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Monument ‘Les Fleurs d'Ailleurs' 2020
Winemaker: Tyler Magyar
Region: Oregon
Variety: Muscat, chardonnay, sauvignon blanc and gruner veltliner
Viticulture: Sustainable, organic
Winemaking: Grapes were crushed, macerated on the skins for 10 days and pressed by hand in a small basket press. Native yeast fermentation.
Tasting Notes: Lively and pastoral. Pronounced aromatics, dry, with a lifted body. Notes of peach, dandelion, apricot, sage brush, lavender with hints of paraffin and a sidewalk after a rainstorm. Sip this as an aperitif or pair with country style paté, boudin blanc or bratwurst - just be sure that there is mustard and pickles involved. Serve chilled.
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Stéphane Aladame Montagny 1er Cru ‘Découverte’ 2019
Producer: Stéphane Aladame
Region: Montagny-Les-Buxy, Côte Chalonnaise, Burgundy
Variety: Chardonnay
Soil: 2 parcels with clay-limestone soil: 1er Cru Les Maroques and 1er Cru Les Gouresses
Viticulture: Lutte raisonnée and organic practices since the early 2000s
Winemaking: Hand harvested. Whole-cluster pressing, indigenous yeast fermentation with minimal added sulfur. Aged in tank.
Tasting Notes: Rewarding and refreshing. Dry with balanced acidity and a stunningly silky texture. Notes of orchard fruit, sliced orange, fresh cream, apple chip, vanilla bean with hints of celery, and musk. Enjoy this on it’s own (like I did) or pair it with grilled salmon, roasted chicken, a Waldorf salad, or a little baguette and butter. Serving chilled, just slightly.
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Wetzer Somló Furmint 2019
Producer: Peter Wetzer
Region: Sopron, Hungary
Variety: Furmint
Soil: Volcanic
Viticulture: Organic
Winemaking: Grapes are foot tread and then basket pressed into 500L used oak for about 8 months. Native yeast fermentation. Bottled unfined and unfiltered with minimal SO2 at bottling.
Tasting Notes: Playful and sturdy. Dry with well balanced acidity. Notes of clover, honey, fresh and dried papaya, lemon pith and lush meadow. Lovely on its own or paired with a simple omelette, quiche or a ham and gruyere crepe. Serve chilled.
(Insider Level)
August 2021 Releases
Domaine Giacometti ‘Cru des Agriate’ Rosé 2018
Producer: The Giacometti Family, Christian Giacometti with children Sarah and Simon
Region: Patrimonio AOP, Corsica
Variety: Niellucciu, Sciaccarellu
Soil: Granite
Viticulture: Organic (practicing)
Winemaking: Hand-harvested. Direct pressing, gravity racked after 24 hour cold settle. Varieties fermented separately with indigenous yeast in stainless steel. No malolactic fermentation. Aged 5 months in stainless steel before bottling.
Tasting Notes: Pretty and refined. Dry with a balanced minerality accompanied by notes of grapefruit, orange pith, cherry tomato, soft cheese rind, chalk and pencil eraser. Incredible on its own or with a light salty snack (ie potato chips, castelvetrano olives or a tin of sardines). But if searching for a pairing with a little more substance, serve with lemony grilled chicken, fish or pork. Serve chilled.
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Torenta Pošip 2020
Winemaker: Frano Banicević
Region: Korčula, Croatia
Variety: Pošip
Soil: Red iron-rich
Viticulture: Sustainable
Winemaking: Hand-harvested and fermented entirely in stainless steel 4 hours maceration. Cold control fermentation. 50% natural yeast, 50% selected yeast - to ensure fermentation until dry. Aging 80% in stainless steel and 20% in Slavonian oak barrel for 8 months.
Tasting Notes: Ripe and supple. Dry, with notes of green pear, starfruit, Meyer lemon, celery leaf, and stone. A refreshing acidity is accompanied by a svelte texture. A delightful pairing with grilled seafood such as shrimp, octopus, or fish. Will work brilliantly with anything slightly charred, herby and buttery though. Serve chilled.
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Miloš Stagnum Rosé 2019
Winemaker: Frano Miloš
Region: Pelješac Peninsula, Croatia
Variety: Plavac Mali
Soil: Dolomitic limestone
Viticulture: Organic
Winemaking: Hand-Harvested. Whole-bunch pressed. Native yeast fermentation in used Slavonian oak. Unfiltered with minimal SO2 at bottling.
Tasting Notes: Structured and lifted. Notes of overripe fig and tomato, tangy quick-pickled plum and cherry, lime, rose hip, dried orange peel, rye, stone and sea spray. This dark rosé means business. Pair well with grilled meats and seafood or a squid ink risotto. Serve chilled.
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Clai ‘Baracija’ Malvazija 2018
Winemaker: Giorgio Clai
Region: Istria, Croatia
Variety: Malvazija Istarska
Soil: Dark, heavy clay
Viticulture: Organic
Winemaking: Hand-harvested, destemmed, 7-20 day maceration in neutral barrels. Indigenous yeast fermentation with pigéage three times a day. Malolactic fermentation. Aged 24 months in large wood barrels. Unfinished. Unfiltered. Minimal SO2.
Tasting Notes: Sophisticated & direct. A light golden color with notes of boxed golden raisins almond, yellow apple, soda bread, saline and lightly steeped sencha tea. Pair with hearty coastal faire (ie cephalopods or mollusks) garlic-y roasted vegetables, or charcuterie. Serve slightly chilled and decant 30+ minutes, this cuvée benefits from oxygen.
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July 2021 Releases
Pietramore Cerasuolo d’Abruzzo Superiore 2018
Winemaker: Maria Pia Leone & Massimiliano Bartolomei
Region: Abruzzo, Italy
Variety: Montepulciano
Soil: Calcareous clay with chalk
Viticulture: Certified Organic & Biodynamic
Winemaking: Hand harvested. Short maceration: 20% of the juice is bled off (saignée) to become this Cerasuolo (rosé). Native yeast fermentation in stainless steel. Matured in stainless on the fine lees for six months.
Tasting Notes: Versatile and sophisticated. Dry with a playful tannic structure. Notes of raspberry, ruby red grapefruit, orange peel, buttermilk, dried coral, and peeled tomato. This rosato is lovely on its own but it is also a fantastic food pairing wine. Enjoy a glass or two with your octopus salad, baba ganoush, mezze platter, grilled meats or anything mediterranean inspired. While this is drinking beautifully now, you could probably hold onto it until Thanksgiving - since it would work nicely in such a setting. But, why wait? Serve chilled.
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Vignoble du Rêveur “Singulier” 2019
Winemaker: Mathieu Deiss & Emmanuelle Milan
Region: Bennwihr, Alsace, France
Variety: Riesling, Pinot Gris, Pinot Blanc
Soil: Quaternary alluvial deposits
Viticulture: Certified Organic & Biodynamic
Winemaking: Varieties vinified and aged separately in stainless steel with 10-day semi-carbonic maceration for the Riesling and Pinot Gris. Native yeast fermentation. Aged 12 months on fine lees. No added SO2. Unfiltered.
Tasting Notes: Depth and merriment. High toned structure with a lengthy mid pallet. Notes of breakfast cereal in milk, nectarine, Turkish apricot, quince paté, rose hip, mineral spirits, mustard seed, oolong tea and nectar. Pair with currywurst, braised rabbit, potato salad, fish and chips, roasted cauliflower or simply a cheese plate. This wine craves a little something to nosh on. Serve chilled.
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Les Vignes de Paradis “C de Marin” 2019
Winemaker: Dominique Lucas
Region: Savoie, France
Variety: Chasselas
Soil: Granite
Viticulture: Certified Organic, practicing biodynamic
Winemaking: Hand harvested. Native yeast fermentation in concrete. Minimal SO2 at bottling.
Tasting Notes: Delectable and complex, a midsummer white. Dry with notes of orchard fruit, baking spice, bee pollen, papaya, apricot, cracked porcelain and ripe barley. This is a cuvée you can really spend some time with. The lingering finish reminds you to slow down just a little. Serve as an aperitif or to accompany rich and robust dishes that incorporate an accent of acid in the way of a pickled, chutney, relish or mustard situation. For example, a hot dog with relish, a pork chop with chutney, grilled chicken with chow-chow. Serve chilled.
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Stefano Legnani “Ponte di Toi” 2019
Winemaker: Stefano Legnani
Region: Liguria, Italy
Variety: Vermentino
Viticulture: Organic
Winemaking: After pressing, the must is left in contact with the skins for 4-5 days. Native yeast fermentation. Aged in stainless steel and bottled in June of the year after harvest. Unfined & Unfiltered.
Tasting Notes: Cunning and adventurous. Dry, with notes of scorched kernel, grilled pineapple, sea spray, honey, citrus and blossom. Medium bodied with a tannic structure reminiscent of an Arnold Palmer. Pair with grilled fish, falafel, chopped salads, or light olive oil and herb soaked pasta dishes. Serve chilled.
(Insider Level)
June 2021 Releases
2020 Statera Cellars Pétillant Naturel
Winemakers: Meredith Bell & Luke Wylde
Region: Stafford & Dion Vineyards, Willamette Valley AVA
Grape: Chardonnay
Soil: Sedimentary and Laurelwood
Viticulture: Sustainable and LIVE Certified
Winemaking: Hand-harvested. Whole cluster pressed. Fermentation in neutral French oak for 6 weeks then transferred to bottle to finish fermentation. Aged on lees 5 months. Undisgorged. No added SO2. 217 cases produced.
Tasting Notes: Crisp and fun. Reminiscent of lemon pith, fuji apple, and a bowl of Cheerios. I’m totally intrigued. Pair with vitamin D, potato salad, grilled chicken or fish. Serve well chilled.
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2019 Lares “Soif? Soif!”
Winemaker: Luke Wylde
Region: Omero Vineyard, Ribbon Ridge AVA
Grape: Cabernet Franc
Viticulture: Sustainable, organic
Winemaking: Native yeast fermentation in neutral vessel followed by 10 months élevage in neutral oak. Unfined. Unfiltered. 40 cases produced.
Tasting Notes: What if Morrissey made you his version of an ambrosia salad? Notes of vine ripe tomatoes, plum, leafy greens and cherry. Pair with anything you might serve on a paper plate and accompany with a little mustard or relish. Serve well chilled.
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2020 Christina Chardonnay Orange
Winemaker: Christina Netzl
Region: Carnuntum, Austria
Grape: Chardonnay
Soil: Gravel and loess
Viticulture: Organic
Winemaking: Hand-harvested, destemmed, and fermented spontaneously in contact with the skins for 18 days, in stainless steel fermenters. Once pressed, the wine spends 4 months in old vats and stainless steel with full yeast. Bottled unfiltered, with light sulfur addition.
Tasting Notes: A medley of peach, citrus pith, apple, pineapple, leather and Thai basil. It sounds complicated, but it’s incredibly well-balanced, with body and lovely acidity. Pair with late spring/early summer vegetable dishes. Think roasted asparagus, leeks, ramps. Serve chilled.
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2019 De La Boue Pinot Noir
Winemaker: Travis Todd
Region: Chehalem Mountains, Willamette Valley
Grape: Pinot Noir
Soil: loess over sedimentary
Viticulture: Organic
Winemaking: Hand-harvested, destemmed, spontaneous fermentation on skins with 4 days maceration. Aged 13 months in neutral oak. Only 40 cases were produced.
Tasting Notes: Vibrant and intriguing. Bing cherry, lavender, peppercorn, lemon verbena, thyme, chalk, bbq sauce, vanilla and a hint of bay leaf. While there is breath and complexity in the palette, I found that the wine is tight at first and greatly benefits from oxygen. If drinking in the near future please decant 45+ minutes. Pair with your favorite bistro faire. Serve cellar temperature.
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May 2021 Releases
Da Cruz e Teles COZs Pop (Macerado) 2019
Winemaker, Producer: Tiago Teles & Antonio Marques-da-Cruz, Da Cruz e Teles - COZs
Region: Serra de Montejunto, Lisboa, Portugal
Grape: Vital
Soil: Clay-limestone
Viticulture: Organic
Winemaking: Hand harvested and macerated/fermented in concrete tanks. ABV 14%
Tasting Notes: Unfamiliar and thirst quenching. The light tannic structure is accompanied by hints of tamarind, orange pulp, pear, hot house tomato, coriander, peppercorn and sage. Looks like a west coast IPA in the glass. And you can almost treat it like a beer, pairing it with chips and salsa or your favorite tacos. Serve chilled.
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Folk Machine Valdiguié ‘Film & Camera’ 2018
Winemaker, Producer: Kenny Likitprakong, Hobo Wines, Folk Machine
Region: Redwood Valley, Mendocino
Grape: Valdiguié
Viticulture: Organic
Winemaking: Native yeast fermentation. Spontaneous Malolactic fermentation. Minimal sulphur at bottling. ABV 11.5%
Tasting Notes: Playful and charming. Dry with notes of lingonberry, gooseberry, miner's lettuce, salt water taffy and blossom. Truly a red for late spring. Drinking lovely right now. Pair with banh mi, rillettes, pâte, bernaise, or anything with shallot and time. Serve with just the slightest chill (cellar temperature).
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I Cacciagalli Pellerosa Rosato 2018
Winemaker, Producer: Mario and Diana Iannaccone, i Cacciagalli
Region: Roccamonfina IGT, Campania
Grape: Aglianico
Soil: Volcanic
Viticulture: Biodynamic
Winemaking: Indigenous yeast fermentation in amphora. Bottled, unfined, unfiltered. ABV 13%
Tasting Notes: Well structured and fresh. Rose hips, peach, sun tea, antique mall, preserved lemon, wet clay, espresso. Pair with meaty fish, calamari, anything tossed in capers. Or if serving as an aperitivo some marcona almonds or olives would work nicely. Serve chilled with a little room to breathe. Ideally with a salty snack.
(Insider Level)
Johan Vineyards Murmuration 2018
“Murmuration refers to the phenomenon that results when hundreds, sometimes thousands, of starlings fly in swooping, intricately coordinated patterns through the sky. When we witness this magnificent event in the vineyard, it reminds us that a great blend is a collective reflection of the sum of all parts, as opposed to any one part on it’s own. As we continue to experiment with the multiple red grapes on the property, we decided we need a space for creativity and blending to be able to make a wine that showcases a holistic expression of place - which brings us this blend of Pinot Noir and Blaufränkisch.” - Johan Vineyards
Winemaker/Producer: Johan Vineyards
Region: Van Duzer Corridor Ava Willamette Valley
Grape: 60% Pinot Noir (Mariafeld clone) 40% Blaufränkisch
Viticulture: Demeter Certified Biodynamic
Winemaking: Co-fermentation. Native yeast. ABV 13%
Tasting Notes: Intriguing and moody. Dry with notes of cola, bing cherry, currant, coffee, popcorn kernel, and hints of rainbow chard and caramel. Serve with seared red meats or dark leafy greens. Or both! Benefits from decanting (30+ minutes). Drinking well now, but there is potential to cellar for another 5 years.
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April 2021 Releases
Château de Vaux Les Gryphées 2019
Winemaker, Producer: Norbet and Marie-Geneviève Molozay, Château de Vaux
Region: Moselle AOC, Lorraine
Grape: Auxerrois, Müller Thurgau, Pinot Gris, Gewürztraminer
Soil: Rocky terraces with clay and limestone
Viticulture: Biodynamic, Demeter Certified since 2014
Winemaking: Each grape variety is vinified separately with fermentation carried out in temperature-controlled tanks at low temperature. Unfined.
Tasting Notes: Dry, complex and a little juicy. Notes of fresh cut flowers, Anjou pear, white peach, lime, citrus zest, accompanied by subtle hints of cardamom and crème fraîche. Pair with spring vegetable dishes, with spring onions and fresh garlic. Think baked halibut in garlic butter with asparagus. Would also pair well with scampini, sautèed scallops or roasted chicken. Serve well chilled.
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Clos du Tue-Boeuf La Butte 2019
Winemaker, Producer: Brothers, Thierry and Jean-Marie Puzelat, Clos du Tue-Boeuf
Region: Loire Valley
Grape: Gamay
Soil: Flinty clay and limestone
Viticulture: Certified Organic
Winemaking: Hand-harvested. Whole clusters spontaneous ferment in huge oak vats. Then semi-carbonic maceration with a closed top for 10 -14 days. Clusters are then pressed and the wine finishes with a non-carbonic, open top fermentation in vat. Élevage takes place in used Burgundy barrels for 8 months. Bottled unfined, unfiltered. Little to no added SO2.
Tasting Notes: More depth and intrigue than your average glou-glou. Notes of fresh and stewed currant and raspberry are accompanied by hints of palo santo, sage and iron. Pair with your favorite burger or flank steak or pizza. There is a note of volatile acidity on the nose that quickly dissipates after opening. Serve at cellar temperature.
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Les Faverelles Le Nez de Muse 2019
Winemaker, Producer: Patrick Bringer, Les Faverelles
Region: Vezelay AOC, Burgundy
Grape: Chardonnay
Soil: Clay, limestone
Viticulture: Biodynamic, Ecocert certified
Winemaking: Hand-harvested. Direct press, spontaneous fermentation in stainless steel. Aged 9 months in stainless steel. Bottled unfined, unfiltered.
Tasting Notes: Well-crafted and endearing, there is something electric here. Notes of wet stone, fresh cream, pea tendrils, green pineapple, lemon pith and apple chips. Enjoy this with a cheese plate, roasted poultry, or salmon. Serve chilled.
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Pierre Gerbais Coteaux Champenois 2015
Winemaker, Producer: Aurélien Gerbais (4th generation), Champagne Pierre Gerbais
Region: Celles-sur-Ource, Aube, Champagne
Grape: Pinot Noir
Soil: Kimmeridgian bedrock, marly limestone
Viticulture: Certified sustainable by Ampelos
Winemaking: Partial de-stemming, 20 days maceration with punch-downs/ pump-overs depending on vintage. Aged for 12 months in tank.
Tasting Notes: Jovial yet austere. There is a lovely tension between depth and lift, nuance and discipline. Notes of rose hip, currant, raspberry, cherry, sagebrush, green stem and hints of violet. Pair with braised pork, top sirloin, root vegetables, gratin and dark leafy greens. Please decant 30-45 mins before serving. This is drinking well now, but there is a little more aging potential here. In case you are more patient than I am. Serve at cellar temperature.
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March 2021 Releases
Clemens Busch Riesling Trocken “LS” 2017
Winemaker/Producer: Clemens Busch, Clemens and Rita Busch
Region: Mosel
Grape: Riesling
Soil: Grey Slate
Viticulture: Biodynamic
Winemaking: Native yeast fermentation in stainless-steel. Unfined. The LS stands for “Low Sulfur” and is bottled with less S02 than usual (which is already quite low). ABV 10.5%
Tasting Notes: Reminiscent of a spring rainstorm. One that catches you off guard. Dry with notes of apple strudel, lime, kumquat, rock salt and a hint of petrol. A white that benefits from a little oxygen (result of the low sulfur). Suggestion: Open the bottle, recork and set in the fridge for about an hour (if possible). Pair with fried foods, pad thai, or any dish with a little heat and ginger. Serve chilled.
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Maurer Crazy Lud 2019
Winemaker/Producer: Oszkár Maurer, Maurer
Region: Szabadka, Serbia
Grape: 60% Blaufränkisch (aka Kékfrankos), 40% Cabernet Sauvignon;
Soil: Sand, volcanic and sedimentary rocks
Viticulture: Organic
Winemaking: Grapes picked early and destemmed. Macerated for 7 days. Native fermentation and aging in Hungarian oak. Bottled unfined and unfiltered. ABV 12%
Tasting Notes: Zippy and fresh. Light crimson hue boasts notes of loganberry, blueberry, tomato vine, garden bed and bread & butter pickle. Pair with pizza, a BLT, or any casual faire involving a little aioli or an outdoor picnic. On the light end of the red wine spectrum and not quite a rosé this cuvée is best served with a light chill.
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Céline et Laurent Tripoz Mâcon-Loché 2018
Winemaker/Producer: Céline st Laurent Tripoz
Region: Mâcon-Loché, Burgundy
Grape: Chardonnay
Soil: clay with limestone
Viticulture: Biodynamic
Winemaking: Native yeast fermented and aged in stainless steel. ABV 13%
Tasting Notes: Balance and tension. Aromatic notes of apple skin, blossom, paraffin and baking spice. The palette is crisp and lifted with notes of lemon, pomelo, orchard fruit, green pineapple and crème fraîche. Pairs well with flakey white fish such as halibut or sole, cream based pastas, grilled chicken or your favorite cheese. Serve chilled.
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Cameron Winery Silvestre 2017
Winemaker/Producer: John Paul, Cameron Winery
Region: Willamette Valley
Grape: Pinot Noir (wild ones - unpruned, unsprayed and un-everything)
Viticulture: Salmon Safe (First in Oregon), dry-farmed,
Winemaking: Wild vines picked late, Native fermentation. Agged in small neutral barrique for 2 years and then a year in bottle. Only 2 barrels were produced. ABV 13%
Tasting Notes: Reminiscent of Untamed Heart (think Marisa Tomei and Christian Slater - heart throb. But I digress -- back to wine). Lovely with that je ne sais quoi. Notes of ume plum, tart cherry, rose stem, dust, moss and wet rock. Have this wine with charcuterie, bistro faire, roasted poultry. There is a slight reductive note on the nose, but that quickly blows off. Serve at cellar temperature.
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February 2021 Releases
Ricochet “Le Ressort” Pétillant Naturel 2020
Winemaker/Producer: Erich Berg/Ricochet Wine Company
Region: Willamette Valley, McMinnville AVA
Grape: Pinot Blanc from Bellevue Cross Vineyard; Pinot Noir from Yamhill Valley Vineyards
Winemaking: The pinot blanc was direct pressed into a settling tank, then racked off the gross lees to a stainless-steel fermentation tank. No sulfur was used at the crush pad. Wild yeast inoculated and fermented. The Pinot Noir was fully destemmed (due to wildfires) and naturally fermented on skins for 21 days. During the fermentation of the pinot noir, a small proportion was added to the Pinot Blanc to aid in primary fermentation and provide phenolic structure. The blend was allowed to ferment to 16 g/L sugars, then chilled to "pause" the fermentation. The wine was racked clean off fine lees prior to bottling. Hand-bottled on December 16th, and allowed to complete fermentation in the bottle. No dosage nor disgorging were necessary.
Tasting Notes: Playful. A cheerful shade of rosy peach. Notes of stone fruit, pear, strawberry yogurt, flint and malt. Enjoy with your valentine/galentine and serve well chilled.
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Limited Addition Cabernet Franc Field Blend 2019
Winemaker/Producer: Bree and Chad Stock/Constant Crush
Region: Willamette Valley, Eola Amity Hills AVA
Grape: Cabernet Franc from Eola Springs Vineyard
Winemaking: 100% whole-cluster fermentation for 8 days. Fermentation and malo completed in neutral oak barrels and aged for nine months with minimal sulfur. Bottled unfined and unfiltered.
Tasting Notes: A local glou-glou with serious intrigue. Notes of raspberry, cherry, mirepoix, toffee and hints of crème fraîche and peppercorn. Pair with pizza, a BLT, charcuterie or cheese and crackers. Keep this snappy and fresh and serve with a little chill. Drink now!
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Domaine de la Pépière “Clos des Briords” Muscadet Sèvre-et-Maine 2019
Winemaker/Producer: Marc Ollivier/Domaine de la Pépière
Region: Muscadet Sèvre et Maine, Loire
Grape: Melon de Bourgogne
Soil: Granite
Viticulture: Certified Organic
Winemaking: Hand-harvested. The fruit is direct-pressed and the juice settles naturally for 12 hours. It is then fermented in stainless steel tanks with natural yeasts; the wine is aged on its lees in large, underground vats for 8 to 9 months. Bottled unfined and unfiltered.
Tasting Notes: Complex and classic. Bright acidity balanced with a silky body and a lean finish. Notes of lemon, oyster shell, greek yogurt and wet stone. Pair with seafood or a cheese plate. Drinking beautifully now. Serve chilled.
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Domaine de Beudon “L’Orage” Valais Rouge 2015
Winemaker/Producer: Jacques (Jacky) Granges/ Domaine de Beudon
Region: Valais AOC, Switzerland
Grape: Pinot, Gamay, Diolinoir, Gamaret
Soil: Granite
Viticulture: Biodynamic
Winemaking: The grapes that survived the hail storm were harvested and put into tank. Then the entire tanks are brought down the mountainside on cables for fermentation. Vinification and aging take place in stainless steel via indigenous yeasts.
Tasting Notes: Deep and complex. The hue of a deep garnet. Notes of tart, dried, and stewed fruit, cola, sage, miner’s lettuce, leather and babbling brook. Well structured and balanced. Pair with braised meats and hearty dishes. Decant for 30-40 minutes. Drinking well now, but you could also cellar this for a few more years.
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January 2021 Releases
Suzor Wines Bulles 2019 Pet Nat
Winemaker/Producer: Greg McClellan & Mélissa Rondeau
Region: Willamette Valley, Yamhill-Carlton AVA
Grape: Pinot Noir from Menefee Vineyards
Winemaking: Méthode ancestrale. Native yeast fermentation. Zero dosage. Disgorged after 1 year on lees. Unfined & unfiltered.
Tasting Notes: Smart and coquettish. Festive notes of peppercorn, spice, thyme, strawberry, lemon-line, and a hint of club social and flint. A sparkling for any occasion. Serve well chilled.
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Suzor Wines Par Contre 2019 Gamay Noir
Winemaker/Producer: Greg McClellan & Mélissa Rondeau
Region: Willamette Valley, Eola-Amity Hills
Grape: Gamay from Methven Family Vineyard
Winemaking: Native yeast fermentation. 10 months élevage in neural French oak. Unfined & unfiltered.
Tasting Notes: Zippy with a refreshing complexity. Far more than your everyday glou-glou. Notes of current, cherry, sweat, dough, mustard seed and green leaf lettuce. Can serve slightly chilled and to accompany snacks, salads, canapes or riveting conversation. Drink now!
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The Color Collector 2019 Gamay Noir
Winemaker: Bethany Kimmel
Region: Willamette Valley, Van Duzer
Grape: Gamay from Havlin Vineyard
Winemaking: 50% gently hand-destemmed & 50% whole cluster. 30-day open-top, native yeast fermentation. Lightly basket pressed and settled before an eight month élevage in neutral oak. Moved only by gravity. Nothing added. Unfined & unfiltered.
Tasting Notes: Soft and ripe with finesse. Playful movement in the structure with delicate tannin. Notes of lingonberry, dried cherry, pecan, moss, river rock and dried flowers. Pair with lighter faire, anything from an omelette to poultry or even a little charcuterie. Drinking beautifully now.
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The Color Collector Uitwaaien
Winemaker: Bethany Kimmel
Region: Willamette Valley
Grape: 75% 2018 Chehalem Mountains Pinot Noir & 25% 2019 Havlin Vineyard Gamay
Winemaking: Partially hand-destemmed with significant whole cluster. Native yeast, minimally extractive open-top fermentation. Lightly basket pressed. The Pinot component over-vintaged for a 20 month élevage in 75% neutral and 25% second-fill oak. The Gamay saw eight months élevage in a single neutral oak barrique. Moved only by gravity. Gently egg white fined. Unfiltered.
Tasting Notes: Depth and youth. Layered palate with notes of fresh and stewed red fruit, pancake batter, ink, dried leaves, musk and rose stem. The body and acidity lend this cuvee to pair with tomato based dishes, braises and terrine. You could hold onto this bottle for a couple of years, but it is drinking splendidly at the moment.
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December 2020 Releases
Patrick Piuze Val de Mer
Non Dosé NV
Winemaker/Producer: Patrick Piuze, Val de Mer
Region: Tonnerre (About 10 miles outside Chablis)
Grape: Chardonnay
Soil: Limestone and clay
Viticulture: Sustainable / Lutte raisonnée
Winemaking: Hand harvested. Spontaneous fermentation and aging in stainless steel before secondary fermentation. Aged 9 months on lees before disgorgement. No dosage.
Tasting Notes: Delightfully festive. Well structured with a playful start, linear mid-pallet and strong finish. Dry with notes of orchard fruit, lemon pith, stone and baked bread. Serve chilled and pair with anything from canapés to conversation.
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Monument Daughter 2019
Winemaker/Producer: Tyler Magyar, Monument Wine Company
Region: Oregon (Willamette Valley & Applegate Valley)
Grape: Pinot Noir & Syrah
Viticulture: Organic, Live Certified
Winemaking: Whole cluster. Partial co-fermentation, partial blend. Native yeast. Small amount of carbonic. Bottled unfined and unfiltered. Small amount of SO2.
Tasting Notes: Lifted and playful. The acidity is lively, the body is agile and the fruit is fresh. There are hints of musk and baking spice. Drink with a slight chill and pair with anything from pizza to cranberry sauce.
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Monument Imagine Oregon Pinot Noir 2019
Winemaker/Producer: Tyler Magyar, Monument Wine Company
Region: Willamette Valley
Grape: Pinot Noir
Viticulture: Organic
Winemaking: Whole cluster. Native yeast fermentation. Bottled unfined and unfiltered. Small amount of SO2. Only 216 bottles produced.
Tasting Notes: Current and intimate. The structure is active with good acidity and a smooth finish. Notes of bing cherry , cranberry, freshly chopped herbs and chalk dust. Pair with braised meats, bistro fair or dark chocolate.
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Michel Autran Ciel Rouge
VdF 2018
Winemaker: Michel Autran
Region: Noizay, Vouvray, France
Grape: Chenin Blanc
Soil: Red clay-limestone soils (aubuis) on tuffeau (limestone) bedrock
Viticulture: Organic / Biodynamic
Winemaking: Hand-harvested with multiple passes. Native yeast fermentation in stainless steel. Racked off by gravity into barrel (some new, some neutral). Small amount of sulfur at débourbage if necessary, otherwise, the wines are raised completely sans soufre.
Tasting Notes: Finesse and stamina. The acidity is racy. The minerality is bracing. The finish is long and supple. Defined structure with notes of honey, grapefruit, green apple, paraffin and celery root. This wine is drinking well now but you could cellar this for 5-10 years. Serve chilled. Pair with cream-based dishes, rich seafood or roasted pork.
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November 2020 Releases
Cantina Indigeno Coco Bianco 2019
Winemaker/Producer: Cantina Indigeno
Region: Abruzzo
Grape: Cococciola
Soil: Mix of sand & clay
Viticulture: Organic
Winemaking: Native yeasts, spontaneous fermentation, 3 days of skin contact. Unfined, Unfiltered. ABV 10%
Tasting Notes: A delightful shade of amber. Slightly astringent. Dry. The honey and straw-like structure is accompanied by hints of apple and parmesan rind. Great as an aperitif or to pair with take out from pad thai to sushi. Serve chilled and with a little room to breathe.
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Weninger Rózsa Petsovits (European Wine)
Winemaker/Producer: Franz Weninger
Region: Hungary / Austria
Grape: Syrah (Hungary) & Saint Lauret and Pinot Noir (Austria)
Soil: Gneiss (Hungary), Limestone (Austria)
Viticulture: organic, biodynamic according to Respekt, certified by Lacon AT-BIO-402
Winemaking: Selective hand harvest. Whole cluster press. Spontaneous fermentation 10 days in wooden tank. Aged 8 months on lees with natural malolactic fermentation. Unfined. Unfiltered. Minimal Sulfur at bottling. ABV 12%
Tasting Notes: Fresh and lively. Walking the line between chillable red and rosé. Notes of applesauce, scorched kernel, aleppo pepper, pomegranate and orange peel. Serve chilled - would pair beautifully with a turkey dinner - but don’t feel obligated to wait for anything too structured or steeped in tradition.
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Wetzer Ság 2019
Winemaker/Producer: Peter Wetzer
Region: Sopron, Hungary
Grape: Olaszrizling (mostly) but with Furmint, Traminer & Hárslevelű
Soil: Volcanic
Viticulture: Organic
Winemaking: Hand harvested. Spontaneous fermentation in open vats with a mixture of whole cluster and whole cluster pressed juice. About half macerates on the skins before barreled in used oak for a year. Unfined. Unfiltered. ABV 12.5%
Tasting Notes: Textured and silky with a sturdiness that is tré autumnal. Notes of orchard fruit, honeycomb, bay leaf, citrus pith and lemongrass. Elegant. Pair with braised poultry or roasted squash. Serve chilled.
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Jean Foillard Côte du Py Morgon 2018
Winemaker/Producer: Jean Foillard
Region: Morgon, Beaujolais
Grape: Gamay
Soil: Granite, Schist, Manganese
Viticulture: Organic
Winemaking: Highly selective hand harvest. Whole cluster fermentation lasts from 3-4 weeks. Native yeasts. Aged for 6-9 months in used oak barrels. Unfiltered with no added SO2 during vinification. ABV 14.5%
Tasting Notes: Suave and sultry. Notes of kirsch, rose stem, raspberry, crushed gravel. Be sure not to smother the bounty of warmth and complexity - give this some time to breathe and blossom. You won’t be disappointed. Drinking splendidly now - but there most certainly is some aging potential here.
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