Wines of the Week: 
2020 Karina et Guillaume Lefèvre Pomponette Coteaux d’Aix en Provence Rosé Normally $21.99–$18.69 15% Off This Week ONLY! 2017 Long Shadows Vintners Randy Dunn Feather Columbia Valley Cabernet Sauvignon Normally $84.99–$72.24 15% Off This Week ONLY! * * * About the Wines of the Week: 2020 Karina et Guillaume Lefèvre Pomponette Coteaux d’Aix en Provence Rosé Normally $21.99–$18.69 15% Off This Week ONLY!  
About the Winery In August 2004, Guillaume and Karina Lefevre moved to Domaine de Sulauze. Immediately, they implemented Certified Organic farming and later practicing biodynamics in the vineyards. Passionate about the profession, the two have convictions that they vigorously defend: protect the land and the soil, share their environmentally friendly vision, and exchange their experiences with fairs, tastings, festivals and training. Manually harvested, with currently just about 30 hectares of vines that are cultivated according to the principles of biodynamics and agroecology, with respect for life and responsibility for life. No weed killer, no insecticide, no chemical treatment on the vines. There is a respect for the biodynamic techniques of cultivation (preservation of soil microbial life and follow-up of the lunar calendar for all operations in the vineyard as well as in the cellar). 
About the Wine An array of red and white varieties planted including Mourvedre, Cinsault, Grenache, Grenache Blanc, Rolle, Syrah and Cabernet. With the average vine age of 20 years, the soil underneath is a mixture of clay and sandstone. Vineyards are certified organic and farmed biodynamically. Grapes are hand harvested. First fermented 20 days in temperature controlled tanks with indigenous yeast then aged in stainless steel. Very low doses of SO2 are added and the wine is bottled in March without filtration. This Provençal rose is classic pale pink/salmon in color with aromatics that are bright and clear. The Rolle give a raciness that keeps you coming back for more! 60% Grenache, 15% Cinsault, 10% Syrah, 10% Mourvedre, 5% Vermentino * * * 2017 Long Shadows Vintners Randy Dunn Feather Columbia Valley Cabernet Sauvignon Normally $84.99–$72.24 15% Off This Week ONLY! .jpeg) 
About the Winery Long Shadows Vintners is a collection of seven ultra-luxury Washington wines made at a state-of-the-art winery in Walla Walla showcasing the viticultural excellence of the Columbia Valley growing region. Founded in 2002 by Washington State wine visionary Allen Shoup, the Long Shadows proposition was as simple as it was complex: recruit a cadre of the finest winemakers in the world; give each vintner access to Washington State's best grapes; and outfit a winery to accommodate a diverse group of winemakers' exacting cellar specifications. With winemakers such as: Randy Dunn from Dunn Vineyards, Philippe Melka, and John Duval formerly from Penfolds Grange, just to mention a few. The idea quickly sold itself, and from the beginning, the wines have enjoyed critical acclaim that has continued to grow vintage after vintage with the style of each wine firmly in place. Named for the “long shadows” cast by the industry luminaries who travel to Washington to make wine here and shed light on the Columbia Valley’s world-class vineyards. 
About the Wine Washington is a diverse growing region that offers a wide variety of fruit expression as showcased in this multi-layered wine. Walla Walla’s Summit View Vineyard gives the wine its beautiful color and intense mid-palate. Dionysus Vineyard Cabernet, northwest of Pasco, offers wonderful aromatics. Weinbau Vineyard, on the Wahluke Slope, is a warm site that yields dark fruit characteristics with plenty of structure and backbone. Finally, grapes from three top Horse Heaven Hills vineyards accentuate the varietal character and contribute to the wine’s silky texture. A wet, cool spring delayed bud break in 2017, but temperatures warmed nicely later in the season for bloom. Despite the late start, conditions moderated in early summer before warming again in July to drive total heat accumulation a bit above average for the season. Harvest began towards the end of August, then temperatures cooled considerably in mid-September to extend hang time and allow the grapes to reach full physiological maturity without spiking sugars. The resulting wines are rich and expressive, displaying excellent acidity and structure that is reflective of the quality of the vintage. Handpicked grapes were sorted, lightly crushed and fermented in small stainless steel tanks. When ready for barrel, the wine aged 22 months in all French oak barrels, 90% new. Impressive depth and purity are displayed on a core of mocha-scented blackberry and ripe plum flavors woven with hints of rosemary and thyme. The wine’s refined tannins and an appealing earthiness provide rich texture and a lengthy finish. .jpeg)
Critical Acclaim “I always love this wine, and the 2017 Feather is no exception. Made from 100% Cabernet Sauvignon and brought up in 88% new French oak, it has loads of black fruits, dark chocolate, graphite, and charcoal aromatics as well as a full-bodied, concentrated, backward style on the palate. It's terrific, but don't open bottles for at least another 3-4 years.”–95+ Points, Jeb Dunnuck “The 2017 Cabernet Sauvignon Feather has classic Cabernet aromas of blackberry, dark cherry, currant and cassis, plus notes of graphite, pencil shavings and seductive oak tones. Full-bodied, the wine is both juicy and rigid and will need time to settle. The palate is focused and precise, showing an aesthetic frame of fruits before moving toward a compact mid-palate with spices and gripping tannins, ending with a long and thoughtful finish. I recommend cellaring this for a few years. The wine will age for a couple of decades, so be patient. Randy Dunn, ladies and gentlemen! Wow!”–95 Points, The Wine Advocate * * * Also Tasting Today: 2017 Francois Chidaine Montlouis Clos Habert Loire Demi-Sec Chenin Blanc $42.99  .jpeg)
About the Winery François Chidaine worked alongside his father Yves for many years before setting out on his own in 1989. Convinced of the potential of the teroirs of Montlouis and Vouvray, he purchased assorted parcels and expanded the estate to today's total of 30 hectares of Chenin Blanc, many of which are dominated by old vines of 40 to 80 years of age. During these years of growth, Chidaine earned a reputation as a leading natural viticulturalist the region. At the Domaine, François is a true champion of the Chenin Blanc grape and touts its ability to produce vibrant wines that age gracefully. He is happiest in his vines, but being among his barrels is a close second. In many circles, François is as respected a vinifier as he is a vigneron. 
About the Wine Certified Organic and Biodynamic, Clos Habert lies adjacent to the Clos du Breuil. Vine age ranges from 25 - 60 year old vines. Situated on clay and silex soils, the grapes were hand harvested in two to four passes. Chidaine uses this fruit to make a tendre style of Montlouis with a lovely balance and minerality, vinified as a demi-sec in stainless steel using indiginous yeasts. After which, the wine was aged in a combination of tank and used demi-muids. 
Critical Acclaim “The 2017 Montlouis Clos Habert is a fabulous choice for readers who enjoy the richer side of Loire Chenin. Orange peel, burnt sugar, chamomile and lightly honeyed notes are all laced together in a wine that offers superb flavor density and concentration while remaining light on its feet. There is so much to like here. Clos Habert will be especially rewarding when served along richer dishes and fresh cheeses.”–92 Points, Antonio Galloni, Vinous Media * * * Cocktail Recipe of the Week: 
Ginger Pear Snap Cocktail
Ingredients: 2 ounces Grey Goose La Poire Pear Vodka
½ ounce Giffard Ginger of the Indies Liqueur
½ ounce lemon juice
¼ ounce fresh ginger
Sprig of rosemary
3 ounces Sparkling Pear Juice
Gingerbread spice for rimming glass
Garnish: dehydrated pear chip, pear slice and/or rosemary sprig
Directions: Rim a Collins or Highball glass with gingerbread spice.
In a shaker mix vodka, ginger liqueur, lemon juice, fresh ginger, and rosemary with ice. Shake vigorously.
Fill glass with ice, strain shaker into glass, top with pear soda. Garnish with dehydrated pear chip, pear slice and/or rosemary sprig. Cheers and Enjoy! * * * Snack of the Week:  
Martin’s Honey Mustard Pretzel Bits A family-owned bakery started by Henry Martin in the 1930’s. He passed it on to his nephew, Lloyd Martin, in the 70’s. Eleven years later, he, in turn, sold it to his brother, Clarence, the present owner. Starting work at 6 am, all 13 employees do various jobs so no one is twisting, etc. all day long. From their website, “NO, we do not twist pretzels in our sleep because we do it enough during the day!” Addictive and delicious, we carry the honey mustard pretzel bites as well as the Special (Original Extra Dark) classic hard pretzels. * * * | 
