Club Corner
May Wine of the Month Club: Languedoc-Rousillon
With around 700,000 acres under vine, the Languedoc-Roussillon region in France is perhaps the largest wine-growing area in the world. Beginning where the Rhone ends in the southeast, the Languedoc (as it’s frequently abbreviated; see below for more on why) follows the Pyrenees mountains down to the Mediterranean, and then traces the coastline from Provence to the Spanish border. It is responsible for one out of every three wine bottles sold in France, and one in ten worldwide. Languedoc-Rousillon is also the oldest wine-producing area in France, as Greek viticulture here started about 3,000 years ago (followed by the Romans, then the monks, and finally everybody else.) That dual administrative identity is a much more recent development though, a marriage of political and economic convenience established in 1982, whose hyphen hides a significant geographical and cultural mis-match. The Languedoc portion is much larger, comprising some 90% of the combined territory and quintessentially French in character (hence the partner-effacing synecdoche.) Rousillon on the other hand, occupies a comparative spec of territory, tucked into France’s southwestern border - and the proximity to Spain means everything, from the street signs, to the accents, to the cuisine, they all bear clear Iberian, more specifically Catalonian, influences. The divide makes for a fascinating, variegated and self-evidently fecund wine scene. Languedoc's vineyards are mostly located on coastal plains, while Roussillon’s are either perched on cliff tops or nestled in the foothills of the Pyrenees. Though Rhone varietals (Grenache, Syrah, Mourvedre, Carignan for the reds; Marsanne, Roussane and Grenache Blanc for the white) predominate everywhere, you can find all kinds of grapes in the mix somewhere, planted across an array of soil types and circumstances. There are 38 different appellations in all, from Corbieres - the largest, known for Carignan dominant red blends - to Blanquette de Limoux, which makes affordable sparkling wines. For our two selections this month, we have a white wine from Roussilon, a blend of the Spanish grape Macabeo and Grenache Gris that is, characteristically for the area, farmed organically and biodynamically (Rousillon ranks 1st among French regions in percentage of organic and biodynamic vineyards by hectare) at the base of the Pyrenees; and a red from the Minervois appellation, arguably responsible for Languedoc’s best dark hued bottlings, mostly made from Syrah and Grenache. Cheers! The PlumpJack Wine Team Domaine du Somail Le Vin de Plume Region / Country of Origin: Minervois About the winery: Domaine du Somail is a natural wine estate launched in 2013 by three passionate individuals in the Minervois region. Founded on a love for nature and a commitment to authenticity, Julie, François, and Germain use biodynamic and natural practices to craft wines that reflect the unique connection between earth, vine, and cosmos. Their philosophy is reflected in their use of natural yeasts, biodynamic practices, and herbal treatments for the vines, ensuring a healthy environment for both the land and those who enjoy their wines.The Mediterranean climate is also a big influence in Minervois, with over 315 days of sunshine a year. The topography protects the vineyards from excessive rain, with mountains and hills creating a rain shadow effect. About the winemaking: 80% Mourvedre 20% Syrah. Grapes are handpicked and destemmed, fermented with indigenous yeast in temperature-controlled concrete tanks for around 15 days. Maceration involves pump-overs and unballasting, with no added sulfur dioxide. The wine is pressed using a tilted plate press and aged for 8-12 months in various tanks, resting on fine lees. Tasting Notes: Deep ruby color in the glass. The nose is complex and elegant with notes of iris, violet, almond, cherry and garrigue. On the palate, this wine is fresh, generous and fleshy with notes of flowers, red fruits, and spices. Winemaker: Francois Febress Price: $22.99+tax Suggested Food Pairing: This wine is ideal as an aperitif, or paired with grilled rib steak, lentil soup, pork sausage, shiitake mushrooms or with hard cheeses like cheddar, edam or Provolone. Paul Meunier & Lucile Morin Centernach 2020 Les Choremes Blanc Region / Country of Origin: Centernach, Rousillon, FR About the Winery: Paul Meunier is a 5th generation winemaker who grew up in Burgundy at the domain owned by his parents, J.J. Confuron. Following his studies, he traveled in South America for a year, and upon his return got a degree in viticulture and winemaking. For several years he split his time between Lebanon as a contract winemaker and a winemaker’s assistant at a winery in Australia while also teaching at a winemaking school in Chile and sommelier work in Japan. He and partner Lucile Morin eventually moved to the Roussillon village of Centernach, in the upper Agly Valley in 2013-14 where he farms 25 acres. They’ve since experimented with agroforestry, planting trees and hedges to give diversity and protection to their soils and vines. From the start, they’ve worked organically and their oldest parcels are plowed by horse. About the winemaking: 80% Macabeu and 20% Grenache Gris from a single organically farmed parcel planted in 1950 on a high north-facing slope in Saint-Paul-de-Fenouillet along the base of the Pyrenées. The grapes are picked early and harvested and fermented together with ambient yeast in a combination of amphora and stainless steel tank before aging on the lees for 12-18 months in steel tanks. Tasting notes: A pale gold in the glass with a nose reminiscent of citrus tea and wild herbs. Round and plush on the palate with acidity that is present but not overbearing, this wine is a symphony of dried melon, salted lemon, dried herbs, preserved citrus, and an almost sake like note that shows itself as it opens. The finish is long and dry, ending on a savory, citrus peel note. Winemaker: Paul Meunier and Lucile Morin Price: $32.99+tax Suggested Food Pairing: Dim sum, tamal en cazuela
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Q3 2025 Single Malt Club: Lochlea Cask Strength Batch 2 Single Malt
I have a deep fondness for Scotland. It is a beautiful country of rolling green hills, dramatic mountains, ancient castles, kind-hearted people, and of course, excellent whisky! My sister is a longtime resident and has put down roots in Southwestern Scotland, only fifty-odd miles from the distillery that is featured in this quarter’s club selection. Lochlea is one of a select few distilleries that produce whisky from barley they grow onsite. Though a relatively new distillery, their roots stretch back hundreds of years. Sláinte! Sam Crocker Spirits Buyer Lochlea Cask Strength Batch 2 Single Malt Region: Scottish Lowlands Lochlea Distillery was founded in 2014 by Neil and Jen, who had lived on the property since 2006. It operated as a dairy farm for many years until they decided that for a farm of this size to be viable, they needed to do something very different. Barley had historically been grown on the farm, mainly as livestock feed, and so in 2015 they embarked on an experiment: growing 50 acres of malting barley. They began quietly, learning from their mistakes, exploring the possibilities and making contacts in the malting industry, before finally making a big decision: they’d build and operate a single malt distillery on Lochlea farm. Construction began in 2017, converting and repurposing the farm structures into distillery buildings. They secured all the licenses in 2018, and the distillery was commissioned in August 2018. Since then, they have been growing barley and patiently producing spirit. Legendary poet Robert Burns called Lochlea his home throughout his formative years, working on the farm from 1777 until 1784. Cask Strength Batch 2 is the second in a series of annual limited-edition bottlings. Each batch is bottled straight from the casks without water. Cask Strength Batch 2 showcases something entirely new from Lochlea, as Production Director John Campbell has selected a combination of Oloroso Sherry, STR and PX casks from our warehouse that work particularly well at higher strength, amplifying our signature fruit, nut, and cereal flavors. - adapted from www.lochleadistillery.com Cask Type: Oloroso Sherry, STR (shaved, toasted, recharred) and Pedro Ximenez Sherry ABV: 60% Price: $99.99/700mL Tasting Notes: Nose: Apples, peach syrup, marmalade Palate: Wild lavender, rose petals Finish: Black pepper, signature Lochlea fruit
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January 2025: Wine of the Month Club
Torbreck The Barossa Valley is one of Australia’s most famous wine regions, located in South Australia, just about an hour's drive northeast of Adelaide. It’s known for its rich history, stunning landscapes, and, of course, its world-class wines. The valley’s wine culture goes back to the 19th century, with German immigrants being among the first to plant vines in the area. This heritage is still felt today, especially in the region’s wine styles, food, and festivals. It's particularly famous for its Shiraz, but you’ll also find excellent Grenache, Cabernet Sauvignon, and Riesling. Torbreck is one of the Barossa Valley's standout wineries, widely respected for producing high-quality, full-bodied wines that showcase the region’s unique terroir. Founded in 1994 by Australian winemaker David Powell, Torbreck quickly gained a reputation for crafting exceptional wines that combine both traditional winemaking techniques and modern innovations. The winery’s name comes from a forest in Scotland near where Powell spent some of his youth, and it reflects the deep connection to both the land and the craft of winemaking. Minimal Intervention: Torbreck’s wine making philosophy is rooted in minimal intervention. They focus on allowing the quality of the fruit to shine through, using traditional fermentation techniques and aging in oak barrels to add complexity and structure without overshadowing the natural characteristics of the grapes. Sustainability and Land Stewardship: While not strictly organic, Torbreck is committed to sustainable farming practices and caring for the land that has nurtured their vineyards for generations. They’ve worked to preserve the biodiversity of the Barossa Valley’s unique ecosystem, using responsible farming practices. The Juveniles Cuvee takes its name from a collaboration between Torbreck and Tim Johnston, the proprietor of Juveniles Bistrot à Vins in Paris. Juveniles is a beloved wine bar specializing in small-producer wines and showcasing unconventional yet delicious bottles. Torbreck founder David Powell, inspired by his passion for Rhône-style wines and his connection with Johnston, crafted Cuvée Juveniles to reflect the spirit of the bar—youthful, approachable, and full of character. Cuvée Juveniles is an unoaked blend, typically featuring Grenache, Mourvèdre (also known as Mataro), and Shiraz—the trio often referred to as GSM. These grapes are sourced from old, low-yielding vines in the Barossa Valley, which give the wine its intense concentration and depth of flavor. The absence of oak aging is key to its appeal. Instead of showcasing heavy, woody influences, the wine focuses on purity of fruit, vibrancy, and a youthful freshness—qualities that align with the ethos of Juveniles in Paris. The first vintage of Cuvée Juveniles was released in the late 1990s or early 2000s, coinciding with the rise of Torbreck as a major name in Australian winemaking. Over the years, the wine has evolved, but its fundamental philosophy of creating an approachable, fruit-driven wine with Rhône influences has remained unchanged. Torbreck's Cuvée Juveniles Blanc is the white counterpart to their popular red Cuvée Juveniles, though it is less widely produced and distributed. Just like the red version, it is inspired by Rhône Valley traditions and emphasizes vibrant, fresh, and fruit-driven characteristics. Winemaker Ian Hongell graduated from Roseworthy College in the early 1990s, Ian gained diverse experience working in renowned wine regions, including the Hunter Valley, Barossa Valley, Napa Valley, Haut-Médoc, and Rheinhessen. In 1998, he returned to the Barossa Valley and joined Peter Lehmann Wines, where he worked under the mentorship of Peter Lehmann and Andrew Wigan. Over nearly two decades, Ian honed his skills and was appointed Chief Winemaker in 2015. In late 2016, Ian accepted the position of Chief Winemaker at Torbreck Vintners, commencing with the 2017 harvest. He later expanded his role to include General Manager responsibilities. At Torbreck, Ian focuses on crafting wines from some of the Barossa's oldest vineyards, emphasizing Rhône varietals and traditional winemaking techniques. Torbreck Cuvée Juveniles Blanc Region / Country of Origin: Barossa, Australia About the vintage: The 2023 growing season brought above-average rainfall in winter and spring and a cooler summer. The majority of the harvest took place in the colder months, and most vineyards were not harvested until April, approximately one month later than usual. Through our dedicated commitment to viticulture practices, such as hand pruning and harvesting with careful soil management, the vintage resulted in low-yielding and resilient fruit. The vintage has resulted in very strong wines from the Eden and Barossa Valleys, with bright colours and freshness from higher natural acidities, auguring them towards greater longevity and detail across the palate. About the winemaking: Grapes were harvested from multiple vineyards over 2 weeks in late March. The wine was matured in a combination of stainless steel and seasoned barriques. Tasting Notes: Pale straw green. Immediately appealing aromas of tropical fruits such as guava, green mango against more restrained nashi pear and yellow nectarine note. The exotic fruit profile intermingles with Asian spices such as lemongrass and pickled Japanese ginger and floral chamomile notes. The palate’s medium weight demonstrates a lightness and deft touch, with long acidity and acute fruit flavours. The mineral-like acidity shines through with a saline and seashell freshness. Winemaker: Ian Hongell Price: $24.99 btl/$280.69 cs Suggested Food Pairing: Although best in its youth, it will age for up to 5 years. Pair with spicy Asian seafood salads, French pate or duck rillettes. Serve chilled at 45 degrees. Torbreck Cuvée Juveniles 2021 Region / Country of Origin: Barossa, Australia About the vintage: The 2021 summer growing season was mild, with even and cool daily temperatures throughout. Enhanced by good rains provided during the winter and spring of 2020, our vineyards grew wonderful canopies and developed well-formed grape bunches. As a result of this long flavour development cycle in the vineyard, 2021’s signature is wines of high aromatic lift with densely coloured tints and exceptional balance. About the winemaking: Grapes are harvested over a 5 week period from multiple vineyards ranging up to 150 year old vines. Matured in a combination of stainless steel and large format French oak foudre. The final blend is 47% Grenache, 32% Mataro, 10% Carignan, 9% Counoise, 2% Shiraz Tasting Notes: A perennial favourite, Grenache from old vines shows its ability to exhibit lifted florals, red juicy fruit characters such as wild cherry, raspberry and pomegranate. The addition of Rhone varietals Counoise and Carignan add a savoury complexity complementing the Mataro aromas of beef jerky and Chinese five spice. The palate exhibits a medium-bodied texture from this Rhone blend with long acidity balancing a fruit freshness around a slightly firmer tannin profile than previous vintages. Winemaker: Ian Hongell Price: $27.99 btl/ $302.29 cs Suggested Food Pairing: Mediterranean cuisine, grilled meats, casual fare like charcuterie or pizza. Serve below 60 degrees.
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Rose Club December 2024: Atypical Rosés
Atypical Rosés As 2024 comes to a close, we find ourselves back in France enjoying some rosés from regions better known for other wines. The Alsace wine region is best known for Rieslings, while Sancerre is more often equated with white wines made from Sauvignon Blanc. But as we’ve learned over the years, you can make rosé pretty much anywhere from pretty much any grape, so we trust that you’ll enjoy these rosés that will help you gain a deeper appreciation for the diversity of winemaking in these renowned regions. The Alsace AOC, located in northeastern France along the Rhine River and bordering Germany and Switzerland, is renowned for its distinctive white wines and picturesque vineyards. It is one of France's most iconic wine regions, offering a unique combination of French and Germanic influences in its winemaking traditions and culture. The Romans introduced viticulture to the Alsace region in ancient times, and after the fall of the Roman Empire, viticulture was preserved by monasteries, where monks tended vineyards and improved winemaking techniques. In the Golden Ages (13th-15th centuries), Alsace was one of the largest and most prestigious wine-producing regions in Europe. Alsace became part of France in 1648 under the Treaty of Westphalia, introducing French administrative and legal systems to the wine trade. Land redistribution under Napoleon divided large vineyard estates, creating the patchwork of small plots still seen today. In the 1870’s Alsace was annexed by Germany, leading to shifts in wine styles and export markets, but with Germany's defeat in World War I, the Treaty of Versailles (1919) officially returned Alsace and Lorraine to France. Crémant d’Alsace is a sparkling wine made using the traditional method, often from Pinot Blanc or other local grapes. Crémant and Champagne are made in the same traditional method, where the base wine goes through primary fermentation, then secondary fermentation occurs in the bottle, but Crémants only need to be aged for a minimum of 9 months in bottle, where Champagne must be aged at least 15 months. The Sancerre wine region is a renowned appellation located in the Loire Valley of France. It is celebrated for producing some of the finest Sauvignon Blanc wines in the world, as well as notable Pinot Noir. It encompasses approximately 15 villages, including Sancerre, Chavignol, and Bué. The Loire River moderates temperatures and protects vines from extreme weather, and its continental climate with warm summers and cold winters make it an ideal environment for viticulture. The region's winemaking also dates back to Roman times when the first vines were introduced to the area, and by the 12th century, Sancerre became a hub for wine production. In the 14th and 15th centuries, the wines of Sancerre gained prominence and were highly sought after by the French nobility. In the 19th century, the arrival of the phylloxera epidemic devastated vineyards across Europe, including Sancerre. When the vineyards were replanted, growers increasingly chose Sauvignon Blanc for its adaptability to the region’s soils and climate. This marked a shift in focus toward white wine production. The Sancerre appellation was officially granted AOC (Appellation d'Origine Contrôlée) status in 1936 for white wines, followed by red and rosé wines in 1959. Think Pink, Carrie Upson Domaine Laporte Sancerre Rosé Grandmontains Region/Country of Origin: Loire Valley, France About the Vineyards: Domaine Laporte property covers 21 hectares (52 acres) in the heart of the Sancerre appellation, planted with Sauvignon Blanc for the whites, and Pinot Noir for the reds and rosés. Each of our wines is vinified separately, expressing the type of soil on which the vines are grown. This wine comes from a terroir where the Pinot Noir vines are planted on the crest of south, southwest-facing slopes. This privileged location produces a Sancerre that we love to savor for its youth and fruitiness. About the Winemaking: Manually harvested grapes are de-stemmed. After 24 hours of maceration, the vat is bled and the rosé undergoes fermentation at temperatures ranging from 18° to 20°C (64 to 68°F) over 8 days. No malolactic fermentation. The wine is left on its fine lees until bottling at the beginning of April. Tasting Notes: "This dry rosé is uplifting and refreshing, with an underlying Pinot Noir varietal character. Salmon in color, the wine has a nose of orange zest, strawberry, white blossom and dried cranberry. On the palate the wine shows moments of creaminess while remaining bright on the long finish." Winemaker: Cedric Bourgeois Price per bottle / Price per case: $21.99 btl/ $269.89 cs Suggested Food Pairing: Grilled veggie skewers, cold cuts, Asian cuisine Hubert Meyer Cremant d’Alsace Rosé Region/Country of Origin: Alsace, France About the Wine: The Meyer family has a tradition as vignerons in Blienschwiller that dates back to 1722. In 1976, Hubert Meyer succeeded his father as the head of the domaine. His son, Pierre, returned from his studies of viticulture and oenology to take the torch and continue the tradition in 2009. The wines display finesse and elegance. Precision and balance provide the experience of a lifetime and express the tradition of the Meyer family as well as the historic Alsacian village of Blienschwiller. About the Winemaking: Grapes are manually harvested, then go through a 4-hour slow pressing, 36 hours of cold stabilization, and 2 months of fermentation in stainless steel tanks. Secondary fermentation occurs in bottle, then the bottles are aged sur latte for 18 months. Tasting Notes: The color is a gorgeous pink. The bubbles are elegant and constant expressing beautiful finesse. Bright red fruits along with persistent acidity provides a long finish. Winemaker: Pierre Meyer Price per bottle / Price per case: $23.99/ $259.09 Suggested Food Pairing: Winter squash, Cream of Mushroom soup, apple pie à la mode
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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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Beer of the Month Club July 2024: Break Even Beermakers
BREAK EVEN BEERMAKERS This month we have an ambitious new project based out of a tiny city up in gold country. Originally founder Kevin Carter was looking for a place close to San Francisco to relocate his father from the Pacific Northwest. This eventually led him to Amador City, where he purchased a building that at the time was a beer house and BBQ restaurant as well as 40 acres nearby. Once he decided to open a small brewery in the space he was connected with Aaron Wittman who had started his brewing career at Rare Barrel after spending time in academia, went on to Cellarmaker, and was working with Berkeley Yeast designing beers to test newly engineered yeast to be used for commercial brewing before going over to help start Break Even. The pair started work in 2020, with an eye towards using local and sustainable ingredients from like minded companies close to home, like Admiral Maltings for grain and hops from California Farmers, going only as far as the Pacific Northwest for other needed varieties. They use a Copper 10 barrel system to make 2 to 3 Beers a month with a focus on high quality sessionable beers. They pride themselves in doing everything as hyper regional as possible, even planting an acre of hops along with an orchard with olive trees and apricots. All of this extra care shows in the beers, which are well balanced and expressive. Cheers! Justin Malesheetz Beer Buyer Break Even Beermakers Chasm Black Lager Amador City, CA Brilliantly clear black with a fluffy foam that quickly dissipates. Rich toasty nose with notes of vietnamese coffee, chocolate biscuit, graham cracker, toasted brioche, and a touch of vanilla. Dry on the palate while still feeling rich and showing some coffee fruitiness and a light pleasing bitterness on the long finish. $6.99 per 16 oz can / $26.99 per 4pk Break Even Beermakers Poppy Pedal Hoppy Lager Amador City, CA Pale gold, with a thick fluffy foam. Very floral and citrusy on the nose, with notes of bread flour, white peach, grapefruit, green apple. Moderate hop bitterness on the soft palate with a round maltiness and a more tropical flavor with notes of pineapple and mango. Perfect for when you want all the flavor of an IPA, but without the heaviness. $6.99 per 16 oz can / $26.99 per 4pk Break Even Beermakers The Head of Joaquin Murieta Hazy IPA Amador City, CA Slightly hazy straw with moderately fluffy foam. Bright and tropical on the nose with notes of pineapple, key lime, guava, and new world riesling. On the palate the lush fruit is accompanied by notes of cotton candy, banana, and a slight bread flour like malt character balanced by moderate hop bitterness and a dry finish. $6.99 per 16 oz can / $26.99 per 4pk
Learn moreQ3 2023 American Whiskey Club
Is that a whisper of fall in the air? While I imagine most of you (like me) enjoy whiskey all year round, it is particularly suited for autumn sipping. As the leaves change and the temperature begins to drop, I reach for robust and complex whiskeys to savor. This quarter’s selection fits perfectly into that category. I hope you will enjoy this bottle as the days get shorter and the pours get taller. Cheers! Sam Crocker Spirits Buyer Barrell Whiskey Private Release finished in Sercial Madeira barrel Blend #AQ81 Location: Louisville, Kentucky Joe Beatrice founded Barrell Craft Spirits in 2013. A former marketing and technology entrepreneur, he experienced an aha moment when he tasted whiskey straight from the barrel. Rather than opening a distillery, Joe was inspired by the independent bottlers of Scotland, who select and bottle whiskeys from various distilleries. He began seeking out casks from well-known distilleries in Kentucky, Indiana, Tennessee, and elsewhere, creating unique, small batch blends, and experimenting with numerous cask finishes. Barrell quickly grabbed the attention and praise of the spirits world and has garnered numerous awards, including 10 Double Gold medals at the San Francisco World Spirits Competition. To highlight their blending expertise on a smaller scale, Barrell offers a unique Private Release Whiskey Program. Each Private Release Whiskey starts as a microblend that is then given a secondary cask finish before being bottled at cask strength. The AQ81 release is a blend of whiskeys from Kentucky and Indiana (Bourbon, Rye, Corn Whiskey and Light Whiskey) created by the blending team on a single barrel scale. It has been finished in a Sercial Madeira barrel, which adds dimensions of dry nuttiness and caramel notes. It is bottled at cask strength of 122.04 proof. Price: $95.99/btl ABV/proof: 61.02%/122.04 Tasting Notes: Appearance: gold Nose: cinnamon bark, hint of salinity Palate: tart cherries, almond cake Finish: dry, lingering
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April '23 Beer of the Month
3 Fonteinen Oude Kriekenlambik This month I was able to get my hands on something pretty special. Finding a traditional Belgian lambic within the beer club budget, especially from the renowned Drie Fonteinen, was a nice surprise. The second trick was convincing my vender to sell me enough to get you all a bottle of this small batch Belgian import. Success! 3 Fonteinen was founded in 1887 and helped bring this style, first birthed in the 1400’s, into the “modern” age. Their Oude Kriekenlambik is produced via the slow and all natural maceration of whole sour cherries on traditional lambic. It is unfiltered & unpasteurized & spontaneously fermented. Spontaneously fermenting a beer is a bit like drawing an outline on a canvas and inviting mother nature to paint within the lines. Rather than selecting a domesticated yeast strain to add to wort in a standard fermentation vessel, the brewer will pump hot wort into a large open pan—referred to as a coolship—and allow the wort to rest for many hours, open to the outside air. Only practiced when the weather is just right (typically in late fall), microbiota that floats freely in the surrounding air—including wild yeast and bacteria—naturally collect on the exposed wort. For parallels outside of brewing, think of this process as similar to the creation of sourdough bread or natural wine. Back in the coolship, the naturally occurring microbiota then begin to ferment the sugars present in the wort. After that beer is put into barrels, the wild yeast and bacteria will transform the liquid over the course of one to three years. This transformation not only creates alcohol, but also a myriad of unique flavors and aromas. What makes a spontaneously fermented beer a lambic is that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley. Every area in the world will have its own particular native wild yeasts in the air, and the ecosystem of the Zenne river in Belgium which flows right through Brussels and the surrounding valley is necessary to produce what is needed for a true Belgian Lambic. Please take your time and enjoy this complex, funky bottle of sour cherry Lambic. Sante! -Sam Beer Buyer PlumpJack Wine & Spirits Kriekenlambik 20/21 Origin: Beersel Belgium Spring has Sprung and it’s time to pop a cork in your backyard, deck, porch or nearby park. This beer is perfect for a picnic type setting in the sun with friends and lovers, and will pair well with Charcuterie, washed rind cheeses and anything else that will really open up the senses. High acid, very tart with the fruit of the cherry giving it almost a juice/beer hybrid. This beer will open up like a natural wine as you drink its funky goodness. Anyone that runs a cellar can also store this beer to maximize it’s funkiness and bring down the acid a bit. Bottled January 2021 and best before 2041, it has a long shelf life! Here’s what the people over at 3 Foneinen have to say about the process on this particular bottle: This is not “any” Oude Kriek, this is Zeer Oude Kriekenlambik. Instead of using one and two year old lambik for maceration and blending, this time we used 36% three year old lambik (yes, like as in more than thirty-six months) and 58% two-year old lambik. The lambikken comes from twelve different barrels and eleven different brews. This blend consists of 60% 3 Fonteinen lambik. The final fruit is at 340 grams of sour cherries per liter of this Oude Kriek. Beer style: Kriek lambic. This is a style of Belgian beer, made by fermenting lambic with sour Morello cherries. Traditionally "Schaarbeekse krieken" (a rare Belgian Morello variety) from the area around Brussels are used. 6.6% abv, Serve 50°F
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Champagne Club December '22
Saint Chamant & Coquillette Now that we’re smack in the middle of celebration season, I find myself wondering, with every toast: Why Champagne? Besides being delicious, what accounts for its specific mystique, its literal elevated status - the raised glasses in which we so often hold the stuff - its figurative fizz, if you will? It might sound odd, but I think it in large part comes down to the inevitable tension between bubbles and time. On the one hand - nothing sparkling can stay that way for long; on the other, the precision, attention, and patience it takes to produce great Champagne, the rigorous and lengthy stations of methode Champenoise (assemblage, remouage, degorgement, dosage) require a life’s work – all to conjugate a particular future-present pluperfect tense. The sound a popped Champagne cork makes is NOW and it starts the countdown to the end of each bottle’s effervescence. So we use Champagne to welcome each New Year, punctuate personal milestones, and bookmark special occasions because it’s a libation commensurate with our ambivalence about nothing ever staying the same. Or maybe it’s something more in line with what author Roald Dahl (creator of Fizzy Lifting Drink after all) allegedly told his daughter once: “I drink it because it’s fizzy and makes me go WHEEE.” (Or something like that; I don’t remember the exact wording.) Anyway, this month, we have two very special bottles, spanning two generations of the same remarkable family, that can support either theory, or both, or neither. Happy Holidays! Champagne Saint-Chamant was established in 1930 by Pierre and Hélène Coquillette. Their son, Christian, took over operations in 1950, and has since turned it into one of the most respected grower estates in the entire appellation. Though the vast majority of the vines are located in Chouilly, the estate itself is to the west in Epernay, occupying an unassuming house which conceals a mile-long labyrinth of cellar-caves built in the early 19th century. Christian spent 70 years in and around these tunnels, pruning, trellising, riddling, and even bottling everything by hand. Specializing in Chardonnay and insisting on extended lees aging (bottles are disgorged only after they are ordered), he never wavered from his singular, labor-intensive vision of rich, elegant and precise bubbly. Christian passed away in 2020, making the 2010 vintage we are featuring here one of his last bottlings. We couldn’t be happier to share it with you and whomever you choose to toast and remember this time of year. Our second bottle this month is both a tribute to and departure from the first. When Christian’s son Stéphane Coquillette turned 25, his father encouraged him to start his own estate. Though mentored by his father, Stéphane developed a very different style of expression at his own house, creating fresher, drier Champagnes, primarily from Chouilly (Grand Cru), Cuis (99% 1er Cru) for Chardonnay, and d’Aÿ (Grand Cru) and Mareuil/Aÿ (99% 1er Cru) for Pinot Noir. Committed to organic practices, Stéphane avoids herbicides at all costs, which is extremely rare and difficult for the area. Like his father, he does all the farming by hand, including trellising and pruning, which helps avoid disease and allows for a healthy crop. All his wines are small-production, fresh and lively, and meticulous. This is a great bottle with which to ring in the New Year. Cheers! The PlumpJack Family Saint Chamant Integral Blanc de Blancs 2010 From: FRANCE • Champagne Côte de Blancs • Chouilly About the Winery: The estate consists of 11.50 hectares of vineyards, of which 11.4 hectares are dedicated to Chardonnay production. The grapes are 100% from Grand Cru Chouilly in the Côte de Blancs. The wines are housed in Saint-Chamant’s cellar, which is over a mile long and lined with hundreds of thousands of bottles. Assemblage/Vinification: All grapes are hand-harvested. Average élevage time is nine months, in stainless steel and enamel tanks. Dosage zero grams per liter. Long lees aging is the order of the day, as all wines are only disgorged once an order is placed, a practice that is unique within Champagne. Dosage: 0 g/l Tasting notes: “The newly released 2010 Brut Intégral from Saint-Chamant is showing nicely, revealing aromas of crisp yellow apples, honeycomb, white flowers and warm biscuits. On the palate, it's medium to full-bodied, tensile and incisive, with fine depth at the core, a refined mousse and a penetrating finish. This really needs a year or two on the cork to begin to show more complexity, but it is a finely balanced Champagne with a long future ahead of it.” - Wine Advocate Winemaker: Christian Coquilllete Price per bottle / Price per case: $82/$885.6 Suggested Food Pairing: Lobsters, Oysters, Omelettes, Caviar, Holiday Gatherings Champagne Coquillette Inflorescence N/V From: FRANCE • Champagne • Mareuil sur Aÿ, Vallée de La Marne About the Vinification: The vines are entirely worked by hand with careful training and thinning in order to aerate and allow for good ventilation of the grape bunches. Stephane does not employ herbicides and maintains a culture of high environmental value. Assemblage/Vinification: Begins with selected yeasts, stirring on fine lees, malolactic fermentation with cold stabilization to avoid any tartaric precipitation, and an aging of 3.5 years. Two thirds Pinot Noir and one third Chardonnay. Although not marked as such, the grapes in ‘Inflorescence’ are all from a single vintage, as Stéphane does not use reserve wines to adjust the blend of his NV cuvées. Aging is done in secondhand Meursault barrels and in bottles under crown cap. Dosage: +/- 5 g/l Tasting notes: Aromas of cherry pit, raspberry, flowers, and a touch of cinnamon spice. A hint of apple skin tannin lends its grip, emphasizing the delightfully austere, dry style of the wine. An elegant and delicate Champagne that possesses a touch of richness alongside Stéphane’s characteristic mineral cut. Winemaker: Stéphane Coquillette Price per bottle / Price per case: $42/453.60 Suggested Food Pairing: Oily Fish, Oysters, Hard Cheeses, Steak Frites
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