Wines of the Week: 
2020 Ken Wright Cellars Willamette Valley Pinot Noir Normally $34.99–$29.74 15% Off This Week ONLY! NV Champagne Alexandre Bonnet Des Riceys Extra Brut Blanc de Noirs Champagne Pinot Noir Normally $69.99–$59.49 15% Off This Week ONLY! * * * About the Wines of the Week: 2020 Ken Wright Cellars Willamette Valley Pinot Noir Normally $34.99–$29.74 15% Off This Week ONLY!  
About the Winery Ken Wright Cellars was founded in 1993 and its first vintage was produced in 1994. Prior to creating Ken Wright Cellars, Ken founded Panther Creek Winery in 1986 and made wines there from 1986 through 1994. In 1993, Panther creek was purchased by Ron and Linda Kaplan, the current owners. Ken Wright Cellars’ first building was an old brick building, a former glove factory, which the winery shared with Domaine Serene Winery. The 1993 through 1996 vintages of Domaine Serene wines were made by Ken Wright Cellars for Domaine Serene. Located in rural Carlton, Oregon, Ken Wright Cellars is devoted to showcasing the inherent quality of selected vineyard sites. With a clarity and breadth that is unequaled by other varieties, the people at Ken Wright cellars believe Pinot noir best expresses the character of these sites. Rather than stamping wine with a varietal trademark, they see Pinot noir as a vehicle for conveying the aroma, flavor and texture of the location in which it is grown. 
About the Wine Practicing Organic, The Willamette Valley Pinot Noir is a blend of their traditional vineyards. Though not at the same level of complexity as the vineyard designates, this blend is extremely enjoyable, lush and full of pure, Pinot fruit. It is also a terrific value. The blend consists of fruit from Abbott Claim, Canary Hill, Carter, Freedom Hill, Guadalupe, McCrone, Meredith Mitchell, Nysa and Savoya vineyards. Ripe rainier cherry, red plum and blackberry are nestled between notes of rose petal, cedar and turned earth. Vibrant and lively on the palate with a generous finish. * * * NV Champagne Alexandre Bonnet Des Riceys Extra Brut Blanc de Noirs Champagne Pinot Noir Normally $69.99–$59.49 15% Off This Week ONLY!  
About the Winery Owned by renowned producer Bruno Paillard since 1998, this old estate is located in the village of Les Riceys in the Aube. It is the largest producer of the rare, still Rosé des Riceys. Closer to Chablis than Reims, the domain comprises 47 hectares of hillside, Kimmeridgian-limestone soil vineyards. They are divided into 37 plots, predominantly located around Le Riceys, with a few vineyards located in neighboring villages. 43 ha of Pinot Noir and 2 ha of Chardonnay make up the majority of the plantings; however, in the 1.5 ha of “La Géande,” a parcel with a unique microclimate, Blanc Vrai (Pinot Blanc), Beuret (Pinot Gris), Pinot Meunier, Arbane, and Petit Meslier are also cultivated. The winemaking team consists of General Manager François Lange, who has been with Bonnet since 1977; Didier Mélé, the Vineyard Manager since 1999; and Winemaker Alain Pailley, who joined the team in 1985. Pailley is responsible for the signature house style of fruit, complexity, and balance. He vinifies plot-by-plot and prefers low-temperature fermentation. He eschews oak in order to bring forth the pure aromas and distinctiveness of each plot which a barrel may hide. The Champagnes age sur lie for 3 to 8 years, depending upon the cuvée. After disgorgement, they rest a few months longer so they are ready to drink upon release. All the range is Extra-Brut or Brut Nature, for purity. 
About the Wine 100% Pinot Noir, from a variety of limestone and marls from the Kimmeridgian Jurassic era. The Jurassic vineyards enjoy the cool and sunny semi-continental climate of southern Champagne, and a moderate altitude of 250 m. The grapes are a minimum of 30 years old and the yields are 20% lower than average in Champagne. The grapes are manually harvested, through several passes in the vineyards and carefully tri , for optimal ripeness. They are immediately brought to the winery and gently pressed (pneumatic pressing). Elimination of the “size” must, static settling, addition of basic yeasts, natural malolactic fermentation, low addition of sulfites and light filtration after cold stabilization. The wine is left at least 36 months on the lees and disgorged with a low dosage to preserve its purity. Refined and complex fruit aromas of pear, peach and rhubarb, floral notes (acacia, honeysuckle), a touch of spice (thyme, pepper) and a refreshing hint of citrus (grapefruit and lemon). Full and lively palate, long and slightly saline finish. Extra-Brut dosage: 6gr / l. 12.5% alcohol. * * * Cocktail Recipe of the Week: 
Sparkling Margarita
Ingredients:
1/2 c. fresh lime juice
1 c. Casamigos blanco tequila
1/2 c. Cointreau
1 bottle Rezzadore Prosecco (about 3 cups)
lime wedges, for rim
salt, for rim Directions: Combine all ingredients in a large pitcher and stir well.
Run lime wedges around the rim of each champagne flute and dip the rims in coarse salt.
Divide margaritas between flutes and garnish with lime wedges. Cheers and Enjoy! * * * Snack of the Week: 
Ewephoria Sheep's Milk Gouda The punny name that only makes sense in English should give it away; this cheese was invented for the American market's infamous sweet tooth. Presumptuous - if only the butterscotch sweet, nutty result wasn't so gosh darn successful. And there's an upside to a focused market; the single producer of pasteurized milk is much smaller than most export sources - the farmer's wife posits that the sheep 'eat better than her children' on lush pasture surrounded by a nature preserve. The crunchy stuff makes a blissful snack with drinks like Sherry or Porter and is delicious melted on pies or dessert breads.
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