Wines of the Week: 
 2020 Domaine Pierre Martin Les Monts Damnes Sancerre Sauvignon Blanc Normally $37.99–$32.29 15% Off This Week ONLY! 2019 Precision Wine Co Acclaimed Rutherford Napa Valley Cabernet Sauvignon Normally $34.99–$29.74 15% Off This Week ONLY! * * * About the Wines of the Week: 2020 Domaine Pierre Martin Les Monts Damnes Sancerre Sauvignon Blanc Normally $37.99–$32.29 15% Off This Week ONLY!  
About the Winery Domaine Martin, a traditional and respected domaine located in the grand terroir of Chavignol, is owned and run by Pierre Martin. After working alongside his father, Yves, he started his own domaine from a scant 4 ha of vines in the best village of Sancerre, Chavignol. The vines are raised using sustainable agriculture, using absolutely no herbicides or pesticides. The soil found in these beautiful, high altitude vineyards are a mixture of caillottes (stony, chalky pebbles) and terres blanches (a mixture of clay and limestone). 
About the Wine Sustainably farmed 35+ year old sauvignon blanc vines located within a grand cru in Sancerre. The vines are situated on Pure Kimmeridgian limestone soils, facing south on a steep slope (hence the name, the “damned mountains”). After harvest, the wine is fermented with indigenous yeasts, and aged in a temperature controlled stainless steel tank, with 4-6 month aging on fine lees with minimal batonnage. Upon first sip, this screams a classic sancerre. With aromas of stone fruit and minerality intertwining, expect the palate to be delighted by a wine that is crisp, texturally driven, with good body and structure, all while abstaining from any heaviness–a true feat. * * * 2019 Precision Wine Co Acclaimed Rutherford Napa Valley Cabernet Sauvignon Normally $34.99–$29.74 15% Off This Week ONLY! 
About the Winery As the name suggests, Precision Wine Co. presents a distinguished and diverse collection of wines. Each wine is made with meticulous attention to detail and a commitment to quality; from harvesting the grapes in the vineyards to designing original packaging, every step of the winemaking process is handled with precision. These wines are made to showcase the complexity of flavor, diversity of terroir, and distinct characteristics of California’s appellations and wine regions. Proprietor and vintner Trevor Sheehan started his journey to create a top wine collection when he became a winemaker 10 years ago. His first wines were eight barrels of Chardonnay from the Beckstoffer Vineyard and Cabernet Sauvignon from Howell Mountain. Trevor carefully defined his own wine making style over the years drawing inspiration from fellow winemakers such as Nils Venge and Henri Jayer. 
About the Wine When first poured, expect aromas of brambly raspberry and lavender layered with barrel notes of vanilla and toffee. Upon first sip, rich black plum and black cherry are at the forefront of a solid core fruit that coasts the palate; while an underlying note of mocha compliments the bold, firm texture and full body. This wine gives what one would expect, leaving the palate with a finish that is lingering and everlasting. * * * Also Tasting Today: 2017 Domaine Baron Thenard Les Bois Chevaux Premier Cru Bourgogne Rouge Pinot Noir $37.99  
About the Winery Domaine Baron Thénard is a magical place to visit. From the outside, the cellar looks like an old barn; the roof is near the ground and when you open the door, you immediately descend the slippery stone steps into the cellar. The cellar dates from the eighteenth century— it's dark, damp, and cold— a perfect place to age wine. At the bottom of the steps, you are in a large room that houses the gigantic open top wooden fermenters that are still used for the red wines. Owner Jean-Baptiste Bordeaux-Montrieux does not know how old the fermenters are, perhaps 100 years old save the leaky stave that may be replaced from time to time. Sometimes in this room, you might see a barrel or fifteen(!) of Montrachet stacked up on the side. As you wind through the cellar, you find a very old press that is centuries old (no longer in use). There is a room for aging whites - Givry Blanc from the Clos du Cellier aux Moines and again, more Montrachet. Another room is used for aging the reds, it's full of foudres and barrels. Within all of those barrels and foudres you will mostly find Givry. The domaine has eighteen hectares total in Givry that are spread over three 1er Cru, the Clos du Cellier aux Moines, Clos Saint Pierre, and the Bois Chevaux. The domaine also has just under five hectares in the Cote d'Or: Premier Cru Clos St. Jean in Chassagne, Iles des Vergelesses in Pernand, Grand Cru Clos du Roi in Corton, Les Grands Échezeaux in Flagey, and they are the second largest owner of Le Montrachet at one and four-fifths hectares. Even with the excellent holdings throughout Burgundy, the heart of the domaine has remained in Givry. The Bois Chevaux is located mid-slope and is also east-facing. Jean-Baptiste Bordeaux-Montrieux has been running the domaine from the 1980's and the wines have always been made in a very traditional method: fermented in wood tonneau barrels for two weeks, punched-down by foot twice a day, then aged in barrel for twelve to eighteen months (five percent new oak on the premier crus), and only very lightly filtered if necessary. Fermentations start spontaneously and go at their own pace, sometimes lasting months. The amount of new oak has been dialed back on the Montrachet and averages fifty percent from the 2010 vintage. The Boix Chevaux is a fifty-fifty mix of foudres and barrels. 
About the Wine The 1er Cru Bois Chevaux sits mid-slope, facing east below the Clos Saint Pierre (monopole of Thenard) in a red, iron-rich soil. The vines are sixty to eighty years-old. Grapes are destemmed and fermentation (spontaneous, natural yeasts) takes place in large, wooden open top fermenters that are more than 100 years old. Aging takes place in large foudres and barrels, no new oak on this cuvee. Barrels are kept for approximately seven years. The foudres are very old. These wines represent a very old-style of Burgundy that you find less and less: delicate and light in color, smell like forest floor, have bright and beautiful acidity, and a measured amount of fruitiness to them. If you want to collect wines on a budget, these are beautiful options. * * * Cocktail Recipe of the Week: .jpeg)
Orange Blossom Ingredients: 2 ounces Journeyman Field Series Gin 2 ounces freshly squeezed orange juice (Note: 1 orange yields approximately 1 oz of orange juice) 4 ounces unsweetened coconut water Ice Orange Wedge and/or Edible Flowers, for Garnish Directions: 1. Fill your cocktail shaker with ice. 2. Add the gin, orange juice and coconut water. 3. Cap your cocktail shaker, give it a thorough shake and strain into an ice filled cocktail glass. 4. Garnish with an orange wedge and/or edible flowers. Cheers and Enjoy! * * * Snack of the Week: 
Vermont Creamery Coupole Use your brain here—beneath those cerebral white wrinkles, this dome of lightly aged chèvre is bright, sweet and creamy. The brainchild of one of America's most innovative and groundbreaking cheesemakers, Allison Hooper of Vermont Creamery, this beauty is made with fresh pasteurized goat's milk from family farms. Working with 15 family goat farms, Vermont Creamery represents the flavors of the area, especially in the fresh, grassy notes of Coupole. The fresh farm taste is only brightened more with sweet yet tart pears, though it stands alone wonderfully on a cheese plate. Coupole's velvety paste and unctuous creamline create a divine combination - celebrate its perfection (or a special occasion) with something sparkling. * * * | 
