Club Corner
Italian Wine Club December 2025: Friuli-Venezia Giulia
Friuli is arguably Italy’s most diverse, unpredictable and widescreen wine region. Bordering Austria to north, Slovenia to the east, Veneto to the west and facing the Adriatic Sea to the south, Friuli-Venezia Giulia (henceforth abbreviated as Friuli) is the hinge that connects Italian peninsula with the Eastern Europe and Asia. Since antiquity, it has been a highly contested crossroads of cultures, languages, religions and ethnicities. The city of Trieste in particular has spent centuries as one of Europe’s busiest entrepôts, whether as part of the Roman, Holy Roman, Austrian, French, and Austro-Hungarian empire(s), a free-standing Free City or, finally, Italy. (And that’s a partial list.) All this international intrigue has created a sui generis wine scene populated by stranded expats like Cabernet Sauvignon, Merlot and Sauvignon Blanc, obscure local varietals, famous grapes with different accents (Ramato style Pinot Grigio) and Peter Lorre-type growths of uncertain origin/motivation. This month we are tilting towards the former, but ultimately, the thrill of any bottle that says “Friuli” on it is that you can still never be quite sure where it’s coming from. In this particular case the answer, at least initially, is France. Indeed, Cabernet Franc is a varietal that’s pretty frank with regard to its Gallic origins. One of the blending grapes in red Bordeaux (it is in fact a parent grape to three others: Cabernet Sauvignon, Merlot and Carménère), Cab Franc is perhaps most associated now with the Loire Valley, where it is vinified solo in prestigious appellations like Chinon, Bourgeil and Saumur-Champigny. Though unclear when exactly the grape first arrived in Italy, it was sometime during the Napoleonic era apparently, which means it has been grown there for a couple centuries at least. Today, Italy is the 2nd largest producer of Cabernet Franc in the world after France, and most of that shows up in Super Tuscans (alongside Sangiovese, Cabernet Sauvignon and Merlot) or mostly on its own in Friuli. And on its own, Cabernet Franc is one of the most distinctive and easily recognizable red wines in the world. Its calling card tends to be herbal and savory aromas on the nose (‘bell pepper’ is the most common note) that reflect the presence of aromatic compounds called Methoxypyrazines (colloquially known as pyrazines) on the skins. Sauvignon Blanc and Cabernet Sauvignon both feature this element as well and, along with imparting aromas to the finished wine, pyrazines provide a natural defense against pests for the plants themselves - one reason why Cab Franc is grown in so many places. Anyway, the old vine bottling from Ferlat (‘Sessanta’, which is Italian ‘sixty is a reference to the vineyard, planted in 1960, that supplies the grapes) with which we are ending the year, is one of the best I’ve come across: structured, elegant and complex, revealing layers on the nose and palate the longer it breathes. It is also, like most decent Cab Francs, very good and versatile with food; everything from tomato and vinegar (BBQ) based dishes to herby and/or earthy flavors to grilled meats and vegetables to aged rich cheeses should work well with it. Salute! Alan Hicks Wine Buyer, PlumpJack Noe Valley Ferlat Sessanta Cabernet Franc 2018 Region: Friuli-Venezia Giulia, Italy About the Winery: Founded in 1950, this winery is located in the eastern region of Friuli-Venezia Giulia, within the renowned Friuli Isonzo DOC. Today, the estate is led by two ambitious young Friulian winemakers, Moreno and Federica, who have embraced the winery’s legacy while striving to elevate it to new heights. The estate spans 7 hectares of organically farmed vineyards, dedicated to both native varietals such as Pinot Grigio and Friulano, as well as international varieties like Cabernet Franc. The winery’s philosophy is centered on crafting high-quality wines with distinct personality, where both the terroir and varietal character remain unmistakable. Balancing modern winemaking techniques with deep respect for nature and tradition, Moreno and Federica are committed to producing wines that honor their origins. Their approach reflects the essence of Friuli—precision, authenticity, and an unwavering connection to the land. About the Winemaking: Ferlat's philosophy in the vineyard is simple: minimize environmental impact while enhancing biodiversity. Every decision, from cultivation to harvest, is guided by respect for the land. Their vineyards are certified organic, meaning no herbicides are used. Instead, they rely on cover crops, primarily wild herbs that develop spontaneously, to maintain soil health and balance. Rather than depleting the land, they till mulch and organic compounds back into the soil after mowing, enriching biodiversity and sustaining vine vitality. Moreno and Federica refer to synthetic chemicals as “bandits”, limiting treatments to only copper and sulfur when necessary. Only the best grapes from the oldest vines are chosen for Sessanta. The grapes are destemmed, pressed, and put into concrete tanks for fermentation. Only manual punching down is carried out several times a day for the entire maceration period, which lasts an average of 40 days. The Sessanta ages for at least 24 months in barrel and at least 24 months in bottle. Tasting Notes: On the nose, vivid aromas of cherry and currant, alongside classic Cab Franc herb and bell pepper accents. Tobacco and licorice emerge with aeration. On the palate, it offers remarkable complexity, with flavors of black fruits, spices, elegant tannins and a long finish. Winemaker: Moreno Ferlat and Federica Tabacchi Price per bottle / Price per case $72.99 / $788.30 Suggested Food Pairing: mushroom risottos, lentil stews, grilled vegetables, grilled meats, aged cheeses. __________________________________________________________________________________ Cinnamon Spiced Pork Ragu With Tagliatelle Ingredients 400 g tagliatelle (14 oz) You can also use pasta tubes or other pasta ribbons 400 g pork tenderloin (14 oz) or shoulder 1 onion peeled and finely chopped 30 g butter (1oz) 1 bunch herbs (marjoram, rosemary, thyme, sage, bay leaf) . I used fresh herbs except marjoram. Y ½ glass white wine 2 eggs 45 g Montasio or Parmigiano grated salt for pasta and to taste black pepper to taste 1 teaspoon cinnamon powder 2-3 cloves or 1 teaspoon clove powder Instructions Cut the meat into small pieces and brown it in melted butter in a deep frying pan or iron skillet. Stir, then lower the heat, add salt, pepper, cloves and cinnamon. Pour in the wine and continue cooking. Peel and finely chop the onion. Wash and chop the herbs (if fresh) except the bay leaf. Reduce some of the liquid over a moderate heat then add the finely chopped onion and the bunch of aromatic herbs, cover and cook, slowly and for about 45 minutes to one hour. Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Break the eggs into a bowl and beat with a pinch of salt. Drain the pasta and add it to the pan with the meat sauce, mix together well . Add the beaten egg a little at a time whilst stirring continuously until all the pasta is coated with the eggs and sauce. Serve immediately with the grated cheese.
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December 2024 Wine of the Month Club
Leah Jørgensen Leah Jørgensen brings a wealth of Oregon wine industry background to her eponymous brand. A graduate of Sweet Briar College for women with a degree in English Literature and Creative Writing, Leah went on to earn postgraduate degrees in holistic nutrition at the Wellspring School, studying a curriculum of Traditional Chinese Medicine and Functional Medicine, and then Enology, the science of winemaking, at the Northwest Viticulture Center. Leah finds her inspiration in her father’s heritage rooted in Denmark and Norway, and her mother’s winemaking heritage rooted in Italy and Austria. She’s a 10th generation winemaker from her Italian lineage in Campania. She specializes in the production of Cabernet Franc, which she refers to as the ultimate Cinderella grape. In 2004, Leah made her way out west to her father’s home state of Oregon to attend a highly coveted wine industry event – Oregon Pinot Camp. Within hours of her visit in the Willamette Valley, she found a way back to the Pacific Northwest to work where her great-grandparents had settled and farmed. Her grandfather’s side came to Oregon by way of Denmark and her grandmother’s side from Norway. Both lines of her family had been farm owners and workers in Scandinavia long before coming to America in the late 1800s. Both families lived and worked on farms in Montana, Wisconsin, Minnesota, and South Dakota, prior to Oregon. Leah began her wine career at Erath, then went on to work for Adelsheim, Anne Amie, Shea, Harper Voit, and Alloro. Today, Leah concentrates exclusively on Loire varieties and Loire-style wines, mostly from Southern Oregon vineyards. Her passion for the Loire developed from her time as a sales rep for Louis/Dressner Selections. Her "flagship" wine is Cabernet Franc, and the Tour Rain red we selected for this month’s club salutes the traditional Touraine Red blend via Rogue Valley Franc and Willamette Valley Gamay. The bright and juicy 100% Gamay Noir is entirely from the Willamette Valley. Made without skin contact, the barrel fermented Blanc de Cabernet Franc is Leah's signature white. There's also a Pouilly-Fumé-inspired Sauvignon Blanc and a crisp, pale Rosé of Cabernet Franc. At the apex is Clos Rogue Valley, an amazingly concentrated yet elegant "reserve" Cab Franc, conceived in homage to Leah's idol, Clos Rougeard. These wines exist comfortably in the company of top Loires, though for most palates, with greater accessibility. Oregon is obsessively leading the way in the US with sustainability, organic and biodynamic winemaking/farming. All of the vineyards Leah works with are certified sustainable via L.I.V.E. (Low impact Viticulture + Enology) and are certified Salmon Safe - very important in the Pacific Northwest to protect their waterways. All of Leah’s Applegate Valley fruit from Mae’s vineyards, which goes into the Blanc Cab Franc is farmed organically, but is not yet certified. Leah’s wine cellar is even sustainable; from the materials that were used to make the building to how the cellar is operated and managed. Cheers, Carrie Upson-GM and Wine Buyer Leah Jørgenson Cab Franc Blanc Region / Country of Origin: Newberg, OR About the winemaking: In 2011, Leah Jørgenson was the first winery outside of the Loire Valley in France to commercially produce a still white wine from Cabernet Franc grapes. It was inspired by their favorite Crémant de Loire sparkling wines, specifically from Touraine, which are made with Cabernet Franc in a blanc de noir style, or blended with Chardonnay and Chenin Blanc. The grapes were picked early at targeted brix and pH levels, then gently whole-cluster pressed, like white wine, to avoid the influence of pigment and tannin contained in the skins. The juice settled in tanks for 24 hours, then was transferred into acacia barrels for fermentation and aging with regular bâtonnage sur-lie to add richness, complexity, and an interesting briny, salinity to the finish. They are now using 100% acacia for this wine for the lifted floral and herbal aromatics. Tasting Notes: This medium-bodied wine typically has delicate nuances of “early blush” apricot, golden raspberries, Meyer lemon, blood orange, white tea leaf, tarragon, and hazelnut- making up a pretty complex white wine from red grapes. This vintage, the wine also offers subtle botanical notes of Elderflower, jasmine, lime blossom, sweet pea shoot and a hint of ground cinnamon, with flavors of clementine, lemon meringue, and honey leading into a creamy and nutty mid-palate. The finish has refreshing salinity. Winemaker: Leah Jørgenson Jean Price: $24.99 btl/$280.69 cs Suggested Food Pairing: white fish or shellfish, especially oysters or scallops wrapped in bacon; pasta with simple cream sauce; pork chops with apple compote; roasted chicken; crab stuffed poblano peppers with cream sauce; mesquite grilled trout with charred lemon; polenta with charred broccolini; a young, creamy, nutty Gruyère. Leah Jørgenson “Tour Rain” Region / Country of Origin: Newberg, OR About the winemaking: This wine is inspired by the Touraine red blends from France’s Loire Valley that are centered around Gamay Noir. This “Loiregon” version, whimsically called “Tour Rain”, is comprised of 40% Gamay Noir and 60% Cabernet Franc. The Cabernet Franc harvests were on September 17th (Crater View, 22 brix) and October 8th (Fortmiller, 23 brix) and went through traditional short vating (5-6 days), and were sorted, de-stemmed, crushed lightly (half whole berry, half crushed), with a four-day cold soak, starting fermentation at 55° F so as to have a slow, extended fermentation. Manual punchdowns occurred twice daily, then the juice was aged in neutral French oak barrels for 10 months, with malolactic fermentation completed in two months. The Gamay was harvested on October 3rd at 22 brix, and was sorted, de-stemmed, whole berry crushed, with a four-day cold soak followed by the same fermentation practice. The wine was racked, blended, then filtered prior to bottling. Tasting Notes: This classic Loire blend is a lovely balance of floral notes, red fruit, and a hint of pepper and sweet wood, with aromatics of ripe cherry, raspberry, cassis, hibiscus,cedar, cigar box and vanilla bean. Its flavors bring Bing cherry, pomegranate, cranberry, cocoa powder and clove- always with mouthwatering acidity and juicy rich soft tannins. Enjoy slightly chilled (cellar temp). Winemaker: Leah Jørgenson Jean Price: $24.99 btl/$269.89 cs Suggested Food Pairing: Pasta dishes, spicy, rich Asian dishes, smoked salmon, charcuterie and cheese boards, beet salad, brick oven thin crust pizza, kabobs.
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August '24 Rosé Club
France is renowned for its diverse wine regions, and many of them produce rosé wines. As of now, there are at least 12 major French wine regions known for making rosé: Provence - The most famous for rosé, known for its pale and dry style. Languedoc - Produces a wide range of rosés, often with a bit more body. Côte de Provence - A sub-region of Provence, famous for its rosé. Côtes du Rhône - Known for both red and rosé wines, often with a fruitier profile. Bordeaux - More famous for red and white wines, Bordeaux also produces rosé, often of the Bordeaux Clairet style. Loire Valley - Produces rosé in various styles, including the fruity Rosé d'Anjou. Alsace - Known more for its whites, but rosé is also made, often with a bit of a fruity character. Champagne - Primarily famous for its sparkling wines, Champagne also produces rosé, mostly as a sparkling version. Corsica - Produces rosé with a unique character influenced by its Mediterranean climate. Savoie - Known for its alpine wines, including some excellent rosés. Jura - Makes rosé with distinctive local character. Roussillon - Produces a range of rosé wines with a more robust style. This month we’ve decided to showcase a Bougueil rosé from the Loire Valley, and a Provence-esque rosé made in the Minervois region of the Languedoc. Just outside of the village of Benais, in the heart of the Touraine, sits the lovely Domaine de la Chanteleuserie. This “place where the larks sing,” as the name means, is perched on a limestone plateau in an idyllic landscape. Moïse Boucard, a respected vigneron whom Kermit Lynch discovered in 1976, has not only given his good sense of humor and modesty to his son, Thierry, but his winemaking skills, too. The seventh generation of winegrowers at Chanteleuserie and the second generation to be working with KLWM, Thierry now shares the domaine with his wife, Christine. This is the land of Cabernet Franc, better known locally as “Breton.” While some vignerons in the area add up to 10% Cabernet Sauvignon, the Boucards make pure varietal wines. The Chanteleuserie vineyards enjoy full southern exposure on limestone and clay, with a subsoil of porous, chalky tuffeau that also provides cellars with naturally ideal aging conditions. Thierry keeps yields low and protects his harvest by bringing the grapes in quickly and keeping them cool during destemming. Temperature control continues during fermentation to preserve freshness and acidity, thereby avoiding the rude tannic bite found in some Bourgueils. The wines are later racked into foudres for additional roundness of texture and depth. Château Ste. Eulalie is located in the Minervois region of France’s Languedoc region, midway between Narbonne and the Medieval town of Carcassonne. The rugged Montagne Noire rises behind the chateau, marking the end of the Massif Central; to the southwest, the snowy peaks of the Pyrenees can be seen on the horizon. Narbonne and the Mediterranean lie 45 minutes to the south. It was purchased by Laurent and Isabelle Coustal in 1996, who have undertaken the entire renovation of the vineyards and chais. The estate is comprised of 34 hectares on terraces 200 meters above the town of La Livinière. Long regarded as the finest section of Minervois, La Livinière has now been recognized as an official “Cru de Languedoc” and is entitled to its own appellation. The stony clay and limestone soil is planted with Syrah, Grenache, Carignan and Cinsault, with an average age of 30 years. The Domaine also includes some century-old Carignan and 70-year-old Grenache vines. Viticulture is organic and is Certified Sustainable. Think Pink, Carrie Upson Domaine de la Chanteleuserie Bourgueil Rosé Region/Country of Origin: Bourgueil, Loire Valley, France About the Winemaking: Rosé made 30% by saignée and 70% by direct press. Direct pressing helps with the fruit and aromatic finesse, and bleeding adds length and complexity in the mouth. Fermented in stainless steel tanks. No residual sugar or malolactic fermentation. Tasting Notes: This is a gorgeous Rose made from Cabernet Franc that is broad, generous and insanely gulpable. Herbal, dark berry and some tobacco on the finish. I love the texture here, the wine feels almost chewy there is so much fruit. Long, long finish. Winemaker: Thierry Boucard Price per bottle / Price per case: $18.99 btl / $205.09 case Suggested Food Pairing: Raw vegetables, cold meats, grilled chicken skewers, as an aperitif. Serve very cold. Château Ste. Eulalie “Printemps” Minervois Rosé Region/Country of Origin: Minervois, Languedoc, France About the Winemaking: Fermentation using the Provençal technique of direct pressing produces this vibrant, dry rosé. Aging is in neutral tanks. Bottling is in late December for maximum freshness. Organic and certified sustainable. 25% each Syrah, Grenache, Cinsault, and Mourvèdre from up to 40 year old vines. Tasting Notes: The exuberant nose redolent of strawberries is followed by flavors of red currants and watermelon, a hint of licorice and a refreshingly dry finish. Owner: Laurent and Isabelle Coustal Price per bottle / Price per case: $19.99/$215.89 Suggested Food Pairing: Exceptionally good with Mediterranean cuisine and a little bit of spice such as tajine and pastilla.
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April 2024 Wine of Month Club
Women Winemakers in Mendoza, Argentina Situated in the eastern foothills of the Andes, Mendoza takes pride as the primary wine region in Argentina. Boasting some of the highest altitude vineyards worldwide, it covers an expansive area of 167,704 hectares (414,405 acres). Surpassing the combined regions of Bordeaux, Burgundy, and Napa Valley, Mendoza accounts for an impressive 70% of the country's wine production. Within the Mendoza appellation, three sub-appellations, namely Maipu Valley, Lujan de Cuyo, and Uco Valley, showcase remarkable diversity in terms of soil quality, altitude, and climate. Despite not actively searching for female winemakers while curating this month's wine selections, I was delighted to discover that both of my preferred Mendoza wines were crafted by women. Susana Balbo graduated from Don Bosco University in Mendoza in 1981 and established herself as Argentina’s first female enologist and, since then, has been considered one of Argentina’s top winemakers. Three times her industry peers elected her to the Presidency of Wines of Argentina because of her work ethic, innovative winemaking techniques and dedication to the worldwide success of Argentine wine. After working for twenty years as a consulting winemaker, Susana founded her own brand in 2000. In 2001, she broke ground for her winery in Agrelo in the Luján de Cuyo district of Mendoza. There, she makes her Susana Balbo “Signature” line of wines, as well as wines under the Crios, Nosotros and BenMarco labels. Her winemaking approach for the wines that bear her name is to seamlessly apply her human touch and enhance the grape’s innate character. Over several decades of winemaking in Argentina, Susana has earned a reputation for a pioneering spirit and innovation. She is known for experimenting with various barrel sizes and aging regimens, fermentation of wine in egg-shaped concrete fermenters, and wild yeast fermentations. Jimena Lopez of Graffito has produced wine for almost 20 straight harvests in 7 countries including France, Germany, and California. She also owns her own boutique winery, Graffito, which boasts consistently high accolades from top wine reviewers. She is a passionate, dedicated winemaker with tenacious drive and an unmatched attention to detail. Jimena’s winemaking principles reflect her personality in their sincerity. “In my eyes, good winemaking is simple wine making. It needs to start in the vineyard. The good quality and purity of the grapes is essential. We can have the best technology in the winery, but what you don’t have in the vineyards you can’t have in the cellar. I believe there are three things that make the difference in great winemaking: Know-how, obsession for details, and above all passion.” Salud! The PlumpJack Wine Team 2022 Susana Balbo Signature Brioso White Blend Region / Country of Origin: Paraje Altamira, Valle de Uco, Mendoza, Argentina About the vineyards: Susana Balbo and her team strategically chooses to work with grapes from the best geographic indications (GIs) in the regions of Luján de Cuyo and the Uco Valley in Mendoza. A region with a wide variety and styles of grapes, with vineyards of unbeatable quality make a great asset in the making of premium wines. About the winemaking: 38% Semillón, 34% Sauvignon Blanc, 28% Torrontés. Sauvignon Blanc and Semillón: Destemmed. Macerated in the press with dry ice for 4 hours (before pressing), pressing, fining for 36 hours. The Semillón was de-vatted to concrete eggs and the Sauvignon Blanc to barrels. Fermented with natural yeasts. Torrontés: Destemmed. No maceration during pressing. Selected yeasts. Fermented in barrels. Once fermentation had finished, the wine was kept on lees for two months to improve the mouthfeel. Final blending and racking to oak barrels for four more months. Aged in French oak barrels (60% new, 40% second-use) for 5 months. Tasting Notes: It has many aromatic layers, with floral and citrus notes that combine with hints of fresh grass, white fruits and orange. In the mouth, floral, fresh and fruity flavors are in perfect balance with the unctuousness of a successful aging in barrels. A wine with minerality, lasting finish and a great aging potential. "A scented nose with pure golden berries, pears, fresh guava and a hint of grapes and lychee. Bright, high acidity on the palate with a fine, phenolic twist and minerality in the finish. Drink now.” 93 Points James Suckling Winemaker: Susana Balbo Price: $27.99 bottle/ $302.29 case Suggested Food Pairing: Fish, rabbit, Asian food and spicy and hot sauces. 2019 Graffito Cab Franc Region / Country of Origin: Perdriel, Lujan de Cuyo, Mendoza, Argentina About the Winery: Winemaker Jimena Lopez left her corporate wine job to pursue her dream of making her own wine, and she now handles all aspects of Graffito from vine selection to the final blend with a precise attention to detail. She believes so deeply in her wine quality that she puts her fingerprint stamp of approval right on the label. Jimena made her own winemaking dream a reality when she came across an old-vine Malbec vineyard planted in 1908 in Alto Agrelo farmed by Don Pepe and his family. The balance and structure coming from these old vines are the pillars of Graffito. Jimena also sources grapes from family-owned vineyards in Los Arboles and Vistaflores in the Uco Valley to round out her wines with the perfect blend of fruit flavors, floral notes, and spices. About the winemaking: Graffito Cabernet Franc is hand harvested from vineyards that are about 25 years old and have an average vineyard height of 3000 feet that are planted in soil of clay and loam. The wine is aged for 15 months in second and third use French barrels. This deeply concentrated wine is named after the color of “graphite” and shows beautiful expression and structure. Only 100 cases are imported to the U.S. so this is a very special wine. Tasting Notes: Delicate and elegant wine with floral aromas and notes of raspberry, cherry and sweet pepper. “Dark cherries, plums, dried herbs, graphite, chocolate and cloves on the nose. Medium-to full-bodied with velvety tannins. Rich core of dark fruit with delicious chocolate and walnut notes. Vivid finish.” 91 Points James Suckling Winemaker: Jimena Lopez Price: $25.99 bottle / $280.69 Suggested Food Pairings: This is a very food friendly wine and pairs perfectly with roasted chicken, lamb gyros or soft cheeses.
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Q1 2024 Red Rogues: Whole Cluster Fermentation and Carbonic Maceration
Whole Cluster Fermentation and Carbonic Maceration This quarter we decided to bring you three red wines that are examples of whole cluster fermentation and carbonic maceration. What are those you might ask? Here’s the basics. WHOLE CLUSTER FERMENTATION involves harvesting the entire grape cluster from the vine and fermenting it along with the stems. This is in contrast to the more commonly used method of removing the individual grape berries from the clusters and discarding the stems before crushing and fermenting. Winemakers can opt to incorporate a few whole clusters alongside destemmed grapes or fully commit to using 100 percent whole clusters. Based on my understanding, the majority of wines using whole-cluster fermentations commonly consist of approximately 20- 40% whole clusters. What distinguishes a wine fermented with whole clusters (including stems and seeds) from the more traditional destemmed method? Stems contribute distinct flavors, as well as additional tannins and structure. The success of this process depends on the ripeness of the stems. It may seem unusual, but when grapes are harvested early, the stems can remain green and flexible, resulting in more vegetal and herbal characteristics. However, if the grapes are left on the vine longer, the stems undergo lignification, turning brown and woody, and the flavors they impart become more mellow and spicy, resembling black tea, floral, or forest floor notes. According to certain winemakers, the inclusion of stems in the fermentation process can enhance it by supporting the yeast and enabling a slight level of carbonic maceration. It is not difficult to imagine that some bunches at the bottom, with the weight of other grapes on top, could potentially generate spontaneous carbonic maceration. So what is CARBONIC MACERATION? In a traditional carbonic maceration, grape clusters are placed in a sealed tank, where the absence of oxygen and the presence of trapped carbon dioxide allows the grapes to ferment within their skins. Once alcohol levels reach approximately 2% abv, the grape skins rupture and release their juice. Carbonic maceration results in minimal tannin extraction but some color, resulting in red wines that are light in hue and low in tannin, with a smooth, fruity character. Examples of wines made in this style include Beaujolais Nouveau, which are best enjoyed when young and sometimes slightly chilled. However, we chose to showcase grape varieties other than Gamay, as more producers are utilizing this technique to create fresh and enjoyable wines. If we could make a general statement about carbonic wines tasting notes, you’ll frequently encounter flavors such as raspberry, strawberry, and bubblegum. We hope you enjoy! Carrie Upson- General Manager/Wine Buyer Ena ‘Eurica” 2021 Primitivo Region / Country of Origin: , Mariah Vineyard, Mendocino, California About the winemakers: ENA stands for "Eglantine & Alberto", also for "Europe & America". “We are from Europe and live in America, we make wine on American terroirs with European personalities. Our winemaking, in a nutshell, is an assertive approach towards nature rather than obstructive. Our decisions are based on improving the expression of the vineyard, rather than pushing wines towards a style. There is no trick, no makeup. With minimal intervention, we ferment with native yeasts and carefully select our barrels to respect the fruits.” About the Vineyards: Mariah Vineyards is under the Mendocino ridge sub-AVA, one of the most exclusive cool climate AVAs in California. Mariah Vineyards, a magical and magnificent mountaintop island, resides about 5 miles from the pacific coast, 2600 feet above the Pacific Ocean and rests above the fog line. The property is conducted following regenerative and organic methods and is completely dry farmed. Winemaking: 40% of the clusters through a true carbonic maceration for 15 days, followed by a fermentation on skin for 5 days. The rest of the harvest fermented traditionally in open top tanks with regular punch down during fermentation. After pressing, the wine underwent malolactic fermentation in French neutral oak barrels for a few more weeks before it was racked and returned for aging for 10 months. With minimal SO2 additions and without any movement until June 2022, we bottled on July 05th 2022. Tasting Notes: The nose starts with abundant spices as star anise, cardamon and freshly crushed black and white pepper. It then opens with cool layers of fresh, black bush fruits and graphite. The traditional maceration brought to the blend structure, savory characters, vibrant freshness, and focus. The carbonic portion added the fruit forward and intense spicy bouquet to the nose. The palate is opulent and powerful, with a perfect balance of acidity, roundness, and silky structure. The refreshing and uplifting aromas give to EURICA 2021 its exceptional length and personality. Winemaker: Eglantine Chauffour and Alberto Bianchi Price per bottle / Price per case: $55.99/btl $604.70 Suggested Food Pairing: Pasta all’Amatriciana Jambalaya Eggplant parmesan Lentil stew Stoplman “Crunchy Roastie” 2022 Syrah Region / Country of Origin: Los Olivos and Foxen Canyon, Santa Barbara, California About the winemaker: “Over 20 years ago, our Founding Partner, Tom Stolpman, discovered what we believe to be one of the greatest viticultural sites on earth. Hidden in the hills of California’s Central Coast, on a rare Limestone outcropping & unobstructed from the Pacific Ocean wind, this unique land is naturally suited to grow Syrah and Roussanne grapes. “We are committed to preserving this natural environment for our vines through conscious farming, dry farming, & sustainable employment. In the winery, we prefer native fermentation & minimal manipulation.” About the winery: Stoplman’s journey to reduce extraction led them to try whole-grape fermentation (no extraction at all) with the first Carbonic Sangiovese cuvee bottled from the 2013 vintage. After falling in love with the lighter bodied Carbonic Sangiovese, they chose to experiment with the carbonic fermentation of Syrah. Because they wouldn’t extract any tannin, they could pick the Syrah earlier, with the grape skin still crunchy. They borrowed the Cote Rotie (Roasted Slope) trick of co-fermenting a dollop of earlier ripening Viognier for floral aromatics and more weight bonded with the bright mid-palate fruit. About the Winemaking: 100% whole cluster with native fermentation for 9-10 days. Fermentation occurs in sealed stainless steel tanks which are then drained and pressed into settling tanks to finish primary fermentation. Tasting Notes: In the glass, black with glimmering red sparks. On the nose, a swirling fruit punch vortex with layered olive and black fruit in every twist and turn. In the mouth, a marriage of pop and depth like your favorite “guilty pleasure” album. The captivating line of Sangre Citrus Stone energy carries the day with a deeper ripe plum flesh and juiciness within. This benchmark edition of Crunchy Roastie mounts the podium with both gold and silver – flaunting both freshness and depth in a perfect one-two punch. Winemaker: Kyle Knapp Price per bottle / Price per case: $28.99/btl $313.10 Suggested Food Pairing: Slow cooked leg of lamb Duck with olives Veal chop with morel mushrooms Chocolate cake Storm Curtis Vineyard Santa Ynez Valley Cabernet Franc Region / Country of Origin: Santa Ynez Valley, California About the winemaker: Ernst Storm grew up in South Africa and completed his studies at Elsenburg Agricultural School, which is just outside the town of Stellenbosch in the Western Cape. After completing his final year, Ernst worked as a winemaker in the Stellenbosch region and also spent two harvests in the cooler Walker Bay region in South Africa, while consulting on a few smaller projects with his brother Hannes. Vineyard Site: Curtis Vineyard is committed to the principles of sustainable, organic, and biodynamic vineyard farming. Their low input viniculture methods ensure that the growing of the premium grapes have minimal impact on the environment and their workers. About the Winemaking: “At Storm Wines we follow one rule - make the wines we like to drink. So it was only natural for us to add a carbonic Cabernet Franc to the line up! 100% Carbonic 14 day ferment Aged is 600 liter barrels 10 months aging on lees No fining or filtration.” Tasting Notes: Bright cherry fruit and bell pepper dominate the nose with hints of tea leaf and red pepper flakes. The palate is bursting with berry fruit and held together by fine tannins and a firm structure. Winemaker: Ernst Storm Price per bottle / Price per case: $40.99/btl/442.70 Suggested Food Pairing: Chèvre, Boursin or Camambert Grilled Steak Fajitas Vegetarian Bean Chili, Sweet and spicy smoked pork belly burnt ends.
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March 2023 Rosé Club
This month we were inspired by the grapes of the Loire Valley. If it's French splendor, style and gastronomy you seek, the Loire Valley will exceed your expectations. Poised on the crucial frontier between northern and southern France, and just a short train or car ride from Paris, the region was once of immense strategic importance. Kings, queens, dukes and nobles came here to establish feudal castles and, later on, sumptuous pleasure palaces – that's why this fertile river valley is sprinkled with hundreds of France's most opulent aristocratic estates. With crenellated towers, soaring cupolas and glittering banquet halls, the region's châteaux, as well as the villages and vineyards that surround them, attest to over a thousand years of rich architectural and artistic creativity. The Loire Valley is also known for its outstanding wines (red, white, rosé and sparkling). The Loire Valley remains largely undervalued when compared with its more famous neighbors in Bordeaux and Burgundy. On one hand, this is a real shame. On the other hand, we should pray that the trend continues, as the Loire Valley represents some of the best value in all of France. The Loire Valley boasts an enormous range of grape varieties and styles: you can find bone dry whites, dry and sweet sparkling and rosé wines, light as well as fuller bodied reds, and exquisite dessert wines. Our Loire Valley Rosé comes from importer Paris Wine Company, which was founded by Josh Adler, former wine director at Bi-Rite Market here in San Francisco. Since 2012 Paris Wine Company has worked to select exceptional winemakers across France to help them export their wines. Their mission is to help winemakers develop their network and to match them up with excellent distributors who will help tell their story and promote the wines with the highest levels of passion and professionalism. Their principal interest is finding exceptional producers who make wines with energy, purity, and balance. They look for wines that have some indefinable quality that makes them stand apart from the rest, that go well with food, are easy to drink, and where the first empty bottle leads easily to the second. The vast majority of Paris Wine Company’s producers work their own estate vineyards, practice organic or biodynamic farming methods, hand harvest, and use native yeast and minimal intervention during vinification and élevage. Les Deux Moulins is located between Anjou and Tours, with vineyards made up of gravel and schist soils instilling the wine with a vibrant and long-lasting mineral finish. Our second wine is from Lieu Dit; a partnership of longtime friends Eric Railsback and Justin Willett. The two met in Santa Barbara while Eric was finishing college and Justin was just beginning his career in winemaking. They were among a small group of young winemakers and restaurateurs in Santa Barbara unified by a common interest in wine and all its mysteries. After countless bottles shared together and many trips to France, Railsback and Willett decided to found Lieu Dit in 2011 and focus it solely on the varieties indigenous to the Loire Valley, now grown in Santa Barbara County. The varied micro-climates and marine based soils of Santa Barbara County are ideally suited to this set of grapes. Lieu Dit centers on Sauvignon Blanc as well as limited bottlings of Melon de Bourgogne, Chenin Blanc, Cabernet Franc and Rosé of Pinot Noir. Each vintage, the quest for purity, elegance, and balance in every wine is paramount. Think Pink, Carrie Upson General Manager 2022 Lieu Dit Cab France Rosé Region/Country of Origin: Happy Canyon and Rock Hollow vineyards, Happy Canton AVA and Los Olivos AVA, CA About the Vineyards: Located in the far eastern edge of the Santa Ynez Valley AVA, Happy Canyon of Santa Barbara has one of the most sweeping entrances in the region. Elevations range from 500 feet to over 3,400. Its inland position means a significantly warmer climate that ensures complete maturation for later ripening varieties. The rolling terrain, high slopes, and varied soils of the regions are best suited for growing Bordeaux varieties. The Rock Hollow Estate occupies 20 acres that are slightly more hilly and rocky than the rest of the appellation's broad, alluvial terrace. Overall, the region slopes gently toward the Santa Ynez river and hosts a microclimate in which marine fog burns off quickly. About the Winemaking: Practicing organic. 100% Cabernet Franc • Sourced from Happy Canyon Vineyard (Block 3 planted in 1998) & Rock Hollow Vyd in Los Olivos AVA • Clay loam with serpentine cobble soils • Whole cluster pressed to stainless steel• 4 mo. élevage in neutral barrique• No sulfur added at crushing• Tasting Notes: This bright wine has flavors of watermelon, orange peel, and floral notes that give it an extra kick of lively acidity. Effortlessly fresh and ready for consumption at a backyard BBQ near you. Winemakers: Eric Railsback and Justin Willett Price per bottle / Price per case: $26 / $280.80 Suggested Food Pairing: Zucchini fries, Fig & goat cheese tarts, Garlic shrimp Les Deux Moulin Rosé Region/Country of Origin: Rosé de Loire, France About the Winery: The Deux Moulins wines are produced from traditional grapes of the Loire Valley. Each year, Paris Wine Company tastes and selects the best cuvées for the Deux Moulins label. Paris Wine Company founder Joshua Adler uses his knowledge of French wine regions and strong connections with producers to create custom bottlings for The Good Wine Project. The project focuses on discovering good wines at great prices with fun labels. “The Deux Moulins wines are some of the most delicious values in France. They are selected to be perfect for everyday consumption and are easy to drink on their own or with a wide variety of dishes.” - Joshua Adler About the Winemaking: 77% Grolleau, 18% Gamay, and 5% Cab Franc. Direct pressing and short maceration in stainless steel tanks. Tasting Notes: Crafted from traditional Loire Valley varieties, the wines of Les Deux Moulins are as delicious as they are affordable. This rosé is a blend of Grolleau, Gamay, and Cabernet Franc, marked by floral-driven notes of grapefruit, ripe stone fruit, and crushed rocks. Dry, delicious, and crowd-pleasing-- a total steal for the price! Winemaker: Frédéric Moreau Price per bottle / Price per case: $14 / $151.20 Suggested Food Pairing: Mini focaccias with tomato and mozzarella; Sainte Maure de Touraine cheese on toast with rocket salad; Chicken Buddha bowl; Seasonal fruit salad
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