Tonight's Lineup: 2015 La Ferme St. Pierre 'Cuvée Juliette' Cote de Ventoux Rhône Valley Rosé
$ 17.99 / $ 15.29  
About the Winery Paul Vendran is a native of the town of Flassan which sits tranquilly at the base of Mont Ventoux. His father Albert, mayor of Flassan for 36 years, was not a wine drinker and sold every harvest to the coop. In 1990, after passing on engineering school for a degree in viticulture and oenology, Paul took over the domain and began making and bottling his wines. The two driving principles behind Paul's wines are that the work is done in the vineyard and that wines should be drunk and therefore, rich and pleasing at a young age. He doesn't use chemicals in the vineyards and is meticulous about walking the rows and performing long hours of manual labor. Secondly, he has chosen Syrah and Viognier for the microclimate he is blessed with. These grapes consistently give him the style of wine he wants, low acid, ripe and rich with glycerin. 
About the Wine Comprising of 80% Grenache and 20% Cinsault, the soil is mainly sandstone with some clay attributes. With vines that were planted facing southwest in 1975, the exposure of the microclimate is evident. The grapes have some delicious juices to exemplify. Harvested manually, by hand with organic farming practices, and aged for approximately six months in stainless steel. The juice is everything you'd expect from a French rosé, easy drinking but not without some complexity and juicy flavors. 2013 Bründlmayer Loiser Berg Kamptal Grüner Veltliner $ 34.99 / $ 29.74  
About the Winery The Weingut Bründlmayer is situated in Langenlois, some 70 km north-west of Vienna, upstream along the Danube in the Lower Austrian Kamp Valley. The wooded hills of the Waldviertel protect the vineyards from the cold north-westerly winds. During the day, the sun warms the stony terraces, while at night the fresh, fragrant forest air drifts through the Kamp Valley into the Langenlois Arena. The wines are characterised by a combination of hot days and cool nights, the meeting of the Danube and Kamp valleys, and the geological and climatic diversity of the vineyards. The winery includes the family dwelling, a cellar equipped with the best available technology and a heuriger which is open almost all year round and where all wines can be tasted in a convivial atmosphere. The family members and a committed, enthusiastic workforce devote care and attention to the vinification of the hand-picked grapes. 
About the Wine This wine derives from a vineyard on the “Loiser Berg” wherein one also finds the site “Berg Vogelsang”. The difference is that the Grüner Veltliner from “Loiser Berg” grows on a south to southeast facing slope, which is less exposed to the winds. The soil stems from primary rock geologically defined as zoisite-amphibolite, which is decomposing granite consisting of gneiss, mica-schist, and some clay and loess. As with the Berg-Vogelsang, the grapes are harvested when they are physiologically ripe at the end of October. The wine is fermented before being racked into large wooden casks for further maturing. Actually, the only difference to Berg-Vogelsang is the exposition with slightly higher soil fertility and a marginally warmer, more protected microclimate. Intriguing pure and complex flavors of hay flowers, stone fruit & citrus, fresh apples quinces and herbs also, with a hint of peppery spice and yeast; mild acidity, good body and length, plenty of extract, an elegant combination of fruit, spice and minerals, that finally link this classic Grüner to its origin of primary rock soil. 2014 Cavallotto Bricco Boschis Piemonte Langhe Nebbiolo $ 32.99 / $ 28.04  
About the Winery Since the end of the 1980’s, Olivio’s children Alfio, Giuseppe and Laura have continued the work of gradual growth and constant quality improvements begun by their father and uncle. The cellars were also expanded: in 1994, a new barrel aging cellar was excavated into the Bricco Boschis hill and was attached to the existing bottling and aging areas, and in 2008 the bottle aging cellar was expanded. The vines of the Cavallotto Winery are found on a hill, the Bricco Boschis, where sedimentary deposits of the Langhian and Tortonian ages meet. The secret of Cavallotto Barolo is truly here: the older calcareous marl and the younger sand veins (through which water flows and hydrates the plants) give us wines of great equilibrium and aromatic complexity. This is a unique characteristic in the Barolo zone, and herein lies the real identity of the wines of Cavallotto.  About the Wine The 2014 growing season was a constant struggle - perhaps the most difficult since 1992 or 1994. We are lucky that many generations of experience could contribute to the work in the vines and cellar. The 2014 vintage was saved by the warmth and sun at the end of September, and the nose of this wine, while delicate, is complex and full of fresh and dried flowers, fresh cherries and sottobosco. In the mouth, the fruits are balanced by precise and focused tannins with long length. The wine drinks well now but will gain from 2-3 years in bottle. This Nebbiolo comes from Barolo vineyards, generally from the youngest vines. Excellent structure with aromas typical of the Bricco Boschis: Red fruits and flowers, with spices, all open and intense. Cask aging for 15-18 months in Slavonian Oak and after bottling, the wine was aged in their cellars for a minimum of 6 months before release. Excellent aging potential. This wine finds its best matches at the table, with appetizers of sliced meats such as prosciutto or salami; also Alba beef tartare and vitello tonnato. The wine is also good with pasta, simple red meat dishes in general, or with seasoned cheeses. 2012 The Paring Red Blend $ 29.99 / $ 25.49   About the Winery Made from the vineyard blocks that are either too young or don't fit into the vintage style of the highly acclaimed Jonata and The Hilt wines—The Paring is essentially a "chip off the old block”. The grapes are sourced primarily from three Santa Barbara regions on the vanguard: Ballard Canyon, Sta. Rita Hills and Santa Maria Valley. The Paring makes its own rules. They make every effort to strike a balance between volume, and texture, both direct results of the beautiful Santa Barbara sun and cool oceanic winds. Matt Dees is what you’d call a natural winemaker. Armed with a degree in Soil Science from the University of Vermont and vintages at Staglin in Napa, California and Craggy Range in Hawkes Bay, New Zealand, Matt has an intrinsic feel for wine, from dirt to glass. Curious and experimental by nature, Matt’s approach to winemaking is grounded in the vineyard first and foremost: attuned to the vines, the weather, the soil, Matt seems almost to be a part of the vineyard itself. 
About the Wine The Paring Red explore different blending opportunities where experimentations with site and varieties are key; select vineyards are defined and farmed to rigorous standards, wine lots are blended and aged together to reach balance and enjoyment. This Bordeaux-inspired blend shows the sanguine, focused fruit and shapely tannins that we’ve come to expect from the sandy soils and slightly cooler mesoclimate of these outstanding vineyard sites. A dark and brooding cabernet sauvignon-based beauty. Gobs of smoky black fruit. Dusty and herbal notes emerge with air. With more time in the glass, attractive notes of baking spice arise. Remarkably powerful fruit on the attack followed closely by massive structure. Ample fine-grained tannins that completely coat the palate with a gentle hold. The next day this wine becomes luxurious and hints at the epic future ahead. An enormous, yet ultimately refined wine for the classic California cabernet lover, the tannin fanatic, the steak aficionado and the patient cellar tender. * * * | 
