Club Corner
December 2025 Wine of the Month Club
DOMAINE GREGOIRE HOPPENOT With Thanksgiving in the rearview mirror and Christmas and Chanukah right around the corner, we’re ending the year with a pair of wines from a newer producer of Cru Beaujolais who has quickly made a name for himself. He received “Discovery of the Year” from Revue du Vin de France in 2020 after only two vintages, and his wines are now sought after throughout Europe and the East Coast. Founded in 2018 in Fleurie, Domaine Grégoire Hoppenot has rapidly emerged as one of the most exciting names in Beaujolais. After years of experience in Burgundy and Beaujolais, Grégoire Hoppenot established his own domaine, now covering around 10 hectares across some of the region’s finest crus, including Fleurie and Morgon. After gaining experience at Domaine Chermette, Maison Trénel, and Cave des Vignerons de Bel-Air, Grégoire struck out on his own and immediately began to gain recognition in the wine world, receiving high scores from Robert Parker’s Wine Advocate in his first vintage. His philosophy is centered on organic farming, low intervention, and parcel-by-parcel vinification, creating wines that are deeply expressive of their granite-based terroirs. The result is elegant wines with freshness, energy, and silky tannins that are ready to drink now while maintaining strong aging potential. Situated on the western side of the Beaujolais hills overlooking the Saône River Valley, vineyards in Fleurie are planted on south- and southeast-facing slopes of pink granite soils. At higher elevations, the soil tends to be rougher and sandier, creating light, elegant wines with floral and red-fruited notes. On the lower slopes, richer clay soils produce denser, more structured wines, at times resembling Moulin-à-Vent to the east. Like much of this part of France, winemaking here dates back as far as the 1st century BC, with Benedictine monks maintaining and tending the vineyards from the 7th to the 10th centuries, producing wine largely for themselves and local lords. These sites were expanded by the Lyonnais bourgeoisie in the 15th century, and by the 1700s Beaujolais wines were sought after by merchants in Lyon, with the name Fleurie appearing in written reports. In 1927, a decree precisely defined the wine-growing area of Fleurie, leading to the official creation of the Fleurie AOC in 1936 and the definitive consolidation of the appellation as one of the Beaujolais crus. Santé, Justin Malesheetz, Fillmore Wine Buyer Domaine Hoppenot 2023 Fleurie "Origines" Region / Country of Origin: Fleurie, FR About the winemaking: This vintage’s release is 100% Gamay Noir that was mostly from Clos de la Roilette, with small amounts from the Les Garants and Les Roches lieux dits. Originally part of the Moulin-a-Vent appellation, Clos de Roilette is one of the most renowned sites in Fleurie. Planted at lower elevation on flatter and deeper clay and granite soils, the wine made from this site tends to be richer and more structured than a lot of Fleurie. The grapes were hand harvested and underwent maceration for 10–12 days with whole clusters in 60 hl concrete vats. Temperatures are kept below 30°C and daily pumping over for gentle extraction of color and tannins. The wine is then vinified with ambient yeast, without SO2. Tasting Notes: Ruby in the glass with a nose of graphite, raspberry jellies, potting soil, black cherry, and iron. Medium bodied with firm tannins and bright acidity, this is a more complex, almost Burgundian take on Beaujolais. Mineral, slightly savory on the palate with brooding dark red fruit and cherry liquor flavors swirling around a liquid rock core with a long stony finish. While drinking beautifully now, it will easily age nicely in the next 2–5 years. Winemaker: Grégoire Hoppenot Price: $24.99 btl/$280.69 cs Suggested Food Pairing: Dim sum, chicken mole, seared tuna steak, roast chicken, smoked ham, adobo, chicken teriyaki, grilled sausages. Famille Hoppenot 2023 Beaujolais Blanc Region / Country of Origin: Fleurie, FR About the winemaking: 100% Chardonnay from certified organic 40-year-old vines in the northern part of Beaujolais just south of the Mâcon in the Creches-sur-Saone in clay and limestone soils. Hand harvested and fermented in stainless steel before aging for 6–12 months in a combination of small to medium neutral French oak barrels before bottling. Tasting Notes: Pale gold in the glass with an opulent nose of dried pineapple, apricot, elderflower, orange sherbet, and a faint mineral note. Medium bodied with moderate acidity and a lush mouthfeel in perfect contrast to the dry finish, the wine is bursting at the seams with flavors of orange blossom, baked apple, pineapple, and apricot with a long mineral and floral finish. Winemaker: Grégoire Hoppenot Price: $24.99 btl/$269.89 cs Suggested Food Pairing: Goat cheese with citrus preserves, soft cheese in general, lobster roll, mussels in garlic.
Learn moreOctober 2025 Champagne Club
Eric Rodez & Charles de Cazanove The other day a fellow wine industry person was telling me about a method champenoise bottling they recently uncorked and very much did not enjoy. “I mean, it’s a natural wine!”, they exclaimed in the end by way of explanation, and it got me thinking: Wherever you land on the whole ‘natural wine’ question, Champagne kind of seems like its natural antagonist. At root, ‘natural wine’ is supposed to signal a commitment to minimal intervention on the winemaker's part - shepherding fruit-to-juice and grape-to-glass with the fewest possible fingerprints. Champagne by contrast demands - from assemblage to liqueur du tirage to remuage to dosage - almost ceaseless tinkering. Fussiness is kinda the whole point; all the effort it takes to make everything effervesce just right really underlines the extent to which the wine can’t just make itself. Which got me wondering: can these warring imperatives ever be reconciled and, if so, what would that look like? If natural wine is the thesis, Champagne the antithesis, what is the synthesis? Maybe Eric Rodez knows. After all, he represents the 7th generation of his family to grow grapes and make Champagne in Ambonnay, the Grand Cru Village for which he served as mayor from 2008-2014. He also worked as a winemaker at the legendary Krug house for a while, and is a 5-time winner of the prestigious ‘Mr. Champagne’ title. But, most importantly for our purposes, he has been making awesome bubbly under his own name for many years and, despite the pedigree and all the accolades (only one of which I made up), he is hardly complacent. Indeed, Rodez has proven quite willing to rethink and change the fundamentals of his craft in search of greater quality and consistency. A disappointing 1984 harvest occasioned trips to other French wine regions to learn new soil maintenance and fertilization practices, which resulted in an increasingly organic and holistic approach to the land. In 2007, the winery made a commitment to total transparency in its practices as it moved towards organic and biodynamic conversions. In 2012, they became the first French farm to receive “high environmental value” certification. While these practices and certifications, quite rare and difficult in the region, are consistent with the values espoused by most ‘natural’ winemakers, Rodez’s approach remains painstaking even for Champagne. While working at Krug, Eric developed a passion for blending grapes and vintages to achieve a better balance. Many, if not most Champagnes are primarily from one year, perhaps with small amounts of a couple of other proximate vintages added, but Rodez relies heavily on reserve wines, interpolating anywhere from five to ten different vintages in the final cuvees. As he says: "It's the creation of something new, like putting musical notes down on paper. And you're never sure where the melody will go. "You try to direct it, but it's like walking up a circular staircase without knowing where it will lead. I find that incredibly exciting." Anyway, for me, the result of all this careful praxis is a near ideal alloy of nature and nurture, gorgeous bottlings that feel incredibly refined but not at all forced. The cuvee we are featuring this month is the flagship Grand Cru blend, a combination of 2 grapes and several vintages. The other selection, despite coming from an equally established and long-standing Champagne house, by necessity contrasts sharply with the Rodez operation. Charles de Cazanove is a vast large endeavor, producing some 3 million bottles annually and boasting a storied history of presentation to kings and heads of state, and partnership with institutions like the Cannes Film Festival. Though it was founded as a family concern, it has been owned by such boldface names Martini &Rossi and Moet and Chanon. Today, it is helmed by another family company and the Tete du Cuvee bottling we have here is a triumph of regional and institutional know-how: one of the best $40 Champagne that I have come across. Sante! The PlumpJack Wine Team Eric Rodez Cuvée de Crayères Grand Cru From: Ambonnay, Montagne de Reims, France About the Winemaker: The Rodez family has been producing their own Champagne for generations, not simply selling their grapes to large houses. Records show that Jean-Baptiste produced in 1757, Marie-Louis in 1786, Louis in 1819, Eugene in 1850, Camille in 1877, Pol in 1905 and Jean in 1931. Each generation has added several small parcels of vineyards, giving them additional material with which to blend. Eric's son Mickaël patiently waited his turn in line and then became the domaine’s vineyard manager, as the 9th generation of the family! His son Pol-Auguste will perhaps soon be the 10th. Assemblage/Vinification: The vineyards are worked in a traditional way, just like Mickaël’s great-grandparents once worked the soils. They have always hesitated to use the word organic, because they are not certified. But as a grower, Eric (and now Mickaël) never uses pesticides, fertilizers or synthetic sprays on his plants. They plow their soils and limit their yields through careful pruning. They have worked biodynamically for several years now, and in 2012 received the Haute Valeur Environnmentale (HVE) certificate given to farmers who achieve organic farming but also biodiversity and water management on their farms The cuvee Crayères is made on average from a dozen different wines from 4 to 5 different vintages, with 20 to 25% of wines vinified in small oak barrels, with 45 to 50% reserve wines helping to bring homogeneity. Tasting Notes: Gold in hue with small golden highlights. The nose reveals floral and mineral notes allowing upon aeration the release of red and white fruits. The palate is fresh and generous, playing with notes of spring berries. Winemaker: Eric & Mickael Rodez Price per bottle / Price per case: $94.99/$1025.90 Suggested Food Pairing: Smoked Trout Canapes, Lobster Roast Chicken Dishes w/ nutty and creamy sauces. Charles de Cazanove Tete de Cuvee Brut NV From: Reims, France About the Winemaker: The Charles de Cazanove brand is one of the oldest in the Champagne region. It was started in 1811, by Charles Gabriel De Cazanove – an unusual deviation for a man from a long line of master glassmakers. From early on in their history, Charles de Cazanove was supplying European politicians and diplomats, as well as many French presidents. In 1983, leading winemaker, Christophe Rapeneau, joined Charles De Cazanove. He modernized the winery to guarantee the authenticity of the wines being crafted. Partnering with local grape growers and partners all over the Champagne region, Charles De Cazanove crafts and produces champagnes made from rich, varied blends - which satisfy and tantalize a wide variety of tastes all over the world. Assemblage/Vinification: 45% Pinot Noir from the Montagne de Reims;. 38% Pinot Meunier from the Marne Valley; 17% Chardonnay from the Côte des Blancs. 37% Reserve wine 10 g/l dosage. Tasting Notes: The fine bubbles form a large string against a golden background. A fruity nose and delicious, persistent barley sugar and brioche flavors. A very lively wine that is very versatile. Winemaker: Christophe Rapeneau Price per bottle / Price per case: $39.99/$431.90 Suggested Food Pairing: As an aperitif or with shellfish, pork dishes, mild and soft cheeses and rich fish.
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Septmeber 2025 Rosé Club
A DARKER SHADE OF PINK While the wines this month share a few commonalities—both are from the southern half of France and are farmed organically—the striking feature we will focus on is color. While rosé can be macerated, which is one of the earliest steps in winemaking, where the grapes are crushed and the juice is left to sit on the skins and solids to extract color, tannins, and flavor compounds, it is typically done for as little as two hours. The juice is then quickly removed from the skins to avoid excessive color or pressed without maceration at all to create lighter-colored wines. This month, we will be examining the other side of rosé: wines with deeper color and different techniques, such as extended maceration and the saignée method. Rasteau is a tiny village in the Southern Rhône that, like much of this part of France, traces its winemaking history back to the Romans, with evidence of vineyards as early as 30 BC. The first documented evidence of winemaking dates to the 11th century. Under the supervision of the church and the bishops of Vaison-la-Romaine, the region's winemaking developed further from the end of the 13th century onward. Historically known for its Vin Doux Naturels, fortified wines made from Grenache, Rasteau has, in recent decades, become known for its dry red wines. Irouléguy is nestled in the heart of French Basque Country beneath the Pyrenees mountains and boasts 2,000 years of winemaking history. During the Middle Ages, monks made wine for pilgrims traveling to the Cathedral of Santiago de Compostela in Galicia. This tiny appellation is ideal for growing grapes, with its sunny maritime influence tempered by the mountain range, providing warm, dry summers. While the local Tannat and Cabernet Franc produce big, tannic reds, the rosé is similar to those of nearby Navarra, with its fruity flavors and perfumed nose. Think Pink, Justin Malesheetz PlumpJack Fillmore Wine Buyer 2024 Coteaux de Travers ZouZou Cotes du Rhone Rosé Region/Country of Origin: Rasteau, FR About the Winery: Founded in 1920 in the commune of Rasteau in the heart of the Cotes du Rhone, Coteaux de Travers initially sold their grapes and didn’t bottle their own wine until 1976. In 1984, Robert took over the estate from his father and, with a focus on more sustainable farming, began elevating the quality of the wines. Since 2010, the estate has been certified organic and farmed biodynamically. Roberts' children, Marine and Paul, began working on the estate in 2016. With her doctorate in organic chemistry, Marine focuses primarily on winemaking while her brother Paul, with a degree in industrial engineering and two years of experience working in Australia, focuses primarily on work in the vineyard. About the Winemaking: A blend of Grenache, Cinsault, and Clairette that utilizes the saignée method in which a portion of fermenting wine destined to be made into red wine is bled off after a shorter period and finishes its fermentation separately, creating a darker, bolder rose. The wine is fermented at low temperatures and aged for three months in stainless steel vats. Tasting Notes: A pale rose color in the glass with aromas of fresh raspberry, red cherry, strawberry, and a fresh herbaceous character. On the palate, it shows bright acidity matched with bright red berry flavors and a dry finish. Winemaker: Marine Charavin Price per bottle / Price per case: $15.99 btl/ $172.69 cs Suggested Food Pairing: Great as an aperitif or with hard cheeses, grilled oysters, chicken in cream sauce with mushrooms. 2024 Domaine Ilarria Irouléguy Rosé Region/Country of Origin: Irouléguy AOC, FR About the Winery: Domaine Ilarria is a multi-generational estate located firmly in French Basque Country, and until 1990 was one of only two independent producers in a region largely run by the local cooperative. Currently run by Peio Espil, who took over the domain in 1990, the vineyards have been farmed without the use of synthetic chemical sprays and have been certified organic since 2008, with a focus on biodiversity in the vineyards and overall health of the soil being his number one concern. About the Winemaking: A blend of 60% Tannat and 40% Cabernet Franc from certified organic vineyards that are hand harvested and destemmed before undergoing a longer maceration for rose (15-18 hours) to extract color and aromatic compounds. The wine is then pressed and undergoes primary and malolactic fermentation with ambient yeast and aged on the lees in stainless steel vats. Tasting Notes: Pale crimson with a nose of mineral earthiness and floral notes; dried rose, blood orange, cranberry, pomegranate, and dried citrus peel. Dry and tart on the palate, with vivid acidity and fresh cranberry and citrus flavors with a long, almost flinty finish. Winemaker: Peio Espil Price per bottle / Price per case: $27.99 btl/ $302.29 cs Suggested Food Pairing: Carpaccio, roasted root vegetables, grilled chicken.
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May 2025 Rosé Club
Have we talked about Tibouren? The Provence region of southern France is, by any measure, the center of all things rosé. It produces more pink wine than any other place on the planet, including the category’s most prestigious iteration in Bandol; its glittering Mediterranean coastline, known as the Cote D’Azur or French Riviera, is the message most bottles aspire to send. Needless to say, we've been here a bunch before in Rosé Club, but I’m not sure we’ve ever talked about Tibouren. Almost all Provencal rosés are composed of grapes you’d also find next door in Rhône blends, and many other places - Spain, the US, Australia, South America - besides: Grenache, Cinsault, Syrah, Carignan, and Mourvedre, Bandol’s calling card, which must make up at least 50% of all the AOC’s reds and rosés. The only varietal that really belongs to Provence is the aforementioned Tibouren, which you could say is almost* exclusively associated with the area, except for the fact that almost nobody has ever heard of it in the first place. A thin-skinned black grape thought to have originated in Mesopotamia, Tibouren is distinguished by its intensely aromatic nose and herbal palate (a combination often called ‘garrigue’ in wine, after the Mediterranean vegetation, and denoting flavors of bay leaf, thyme, rosemary and sage), and various difficulties associated with its cultivation. Tibouren tends to produce irregular yields and is highly susceptible to coulure or “shatter,” which is when the grape fails to develop after flowering due to the plant’s metabolic response to extreme or unseasonal weather conditions. The mild and consistent climate along the Mediterranean coast thus provides its most propitious conditions, but even here, we’re talking about truly miniscule quantities. Our two bottles this month are among the very few that feature this most elusive vin-gredient, and in both cases Tibouren makes up no more than 15% of the blend. The garrigue still manages to sprout out though - and if you’re curious one of the producers here, Clos Cibonne, is arguably tighter with Tibouren than any other vigneron in the world. They’ve been cultivating it for decades, and make the only Tibouren dominated rosé and red bottlings I’ve ever come across. They are both a little too pricey for club placement, but absolutely worth trying, and available via the PlumpJack website or at the Noe Valley location. Think Pink! The PlumpJack Team *Tibouren is genetically identical to Rossesse, which is grown and bottled down the road in Liguria, in the Italian Riveria. Clos Cibonne Tentations Rosé 2024 Region: Côtes de Provence, France About the Vineyard: “Tentations” comes from the Schist-rich soils in La Crau and Carqueiranne; in a Mediterranean climate moderated by sea breezes. About the winemaking: The fruit for this cuvée, which is a blend of 50% Grenache, 20% Cinsault, 15% Syrah, 15% Tibouren, is grown by vigneron neighbors with whom Clos Cibonne has long-standing relationships. The Tibouren comes from the fruit of young vines at Clos Cibonne that does not make it into the estate wine. Grapes are direct-pressed, and the must is fermented at low temperature in stainless steel tanks and aged on the lees for two months. Tasting notes: Pale salmon pink with aromas of strawberry, grapefruit peel, and dried herbs. The palate is crisp and refreshing, with subtle texture from lees aging and a clean, saline finish. Winemaker: Olivier Deforges Price per bottle/Price per case: $24.99 btl/ $269.89 Suggested Food Pairing: Provençal vegetables, tuna niçoise, shrimp skewers, olives and anchovies. Domaine Houchart Rosé 2023 Region: Côtes de Provence, France About the winery: Domaine Houchart is situated at the foot of Mount St. Victoire near Aix en Provence. Its sun-soaked terroir and vineyards sheltered from powerful Mistral winds set the stage for first-class winemaking. Rejuvenated in 1890 when purchased by Aurelien Houchart, the estate was later named after him by his great-great granddaughter, Genevieve Quiot. Today, Domaine Houchart is owned and run by Genevieve's children, Florence and Jean-Baptiste Quit. Consistently over delivering on quality, Famille Quit family brings versatile, well-rated, food-friendly wines to the glass. About the winemaking: This is a blend of Cinsault, Grenache Noir, Syrah, and Tibouren. Pneumatic pressing at 10°C. Stainless steel vats at 18°C. Tasting notes: This classic Provençal Rosé is focused, fresh and lively at an exceptional price point. Bursting with flavor from the first sip, this lively, crisp wine gives both intense acidity and great fruitiness. It's bright, with a line of fresh red currant flavors that are delicious and drinkable right now. Winemaker: Jean-Baptiste and Florence Quiot Price per bottle/Price per case: $15.99 btl case available upon request Suggested Food Pairing: Grilled salmon, leafy green salads, pork and poultry, sushi, or as an aperitif.
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April 2025 Rosé Club
Côtes du Rhône Rosé The Côtes du Rhône region has a winemaking history that dates back to before Roman times. Its wines, particularly those from the right bank, were favored by monarchs and the papal community in Avignon during the schism. By the mid-1600s, the Côte du Rhône on the right bank had established regulations to ensure the quality of its wines. In 1737, the king mandated that barrels of wine transported from the nearby river port of Roquemaure, located 12 km north of Avignon on the left bank, should bear the letters CDR to create a system for protecting their provenance. These early regulations laid the groundwork for what would eventually become the nationwide AOC system overseen by the INAO. Approximately a century later, the name evolved to Côtes du Rhône when wines from the left bank were incorporated into the appellation. Full official recognition was granted by a High Court ruling in 1937, with subsequent revisions to the rules occurring in 1996 and 2001 to adapt to new production conditions. M. Chapoutier is one of the most renowned wine producers in the Rhône Valley of France, with a history deeply rooted in the region's viticulture and a strong commitment to biodynamic winemaking. The Chapoutier family's connection to winemaking dates back to 1808, in Tain-l'Hermitage, a small town in the northern Rhône Valley. The family initially operated as négociants (wine merchants), but they quickly became known for producing high-quality wines, particularly from the prestigious Hermitage appellation. Michel Chapoutier took over the business in 1990, and his leadership marked a transformative period. He introduced biodynamic viticulture, focused on single-vineyard expressions, and emphasized low intervention winemaking and minimal use of new oak, preserving purity of fruit and terroir. Fun fact: M. Chapoutier was one of the first wineries to use Braille on wine labels, starting in 1996. This was inspired by Michel Chapoutier's admiration for Maurice Monier de la Sizeranne (a blind man and wine lover from Hermitage) and reflects a broader commitment to inclusion and respect. Domaine de la Solitude wine estate is part of one of the most ancient families in Châteauneuf-du-Pape, tracing its lineage back to the 15th century. In the 17th century, Hélène Barberini, who hailed from the renowned Tuscan family of the same name, tied the knot with Claude Martin, the proprietor of a vineyard in Châteauneuf-du-Pape. Their grandson played a pivotal role in elevating “La Solitude” by introducing the first label for the Appellation. Consequently, “le Vin de la Solitude” became synonymous with quality and began its journey to international markets, showcasing an exceptional terroir. Eight generations later, the estate remains family-owned and is currently managed by Florent Lancon. Think Pink! Carrie Upson- General Manager M. Chapoutier Belleruche Rosé 2023 Region: AOP Côtes-du-Rhône, France About the Vineyard: Planted mainly in stony-marl soils and on clay-limestone slopes, these soils are porous with a steady and regular water supply. They warm up quickly in the spring and help the grapes to reach perfect maturity. About the winemaking: Comprised of a blend of Grenache, Syrah, and Cinsault, the juice comes from a direct pressing and then is cold settled. The alcoholic fermentation is carried out at low temperature (16°C). Constant protection from oxygen to preserve the wine’s aromatic potential. Tasting notes: An expressive wine with aromas of apricot, fennel and floral scents. The wine's roundness is a perfect match for its freshness and the finish reveals subtle notes of aniseed. “"a dry, mellow and succulent rosé" with "plenty of small berries, melon and mild spices on the nose.” 91 Points James Suckling Winemaker: Michel Chapoutier Price per bottle/Price per case: $18.99 Suggested Food Pairing: Grilled and roasted white meats, fish and shellfish, salads. Perfect for picnics with mild creamy cheeses. La Solitude Côtes du Rhône Rosé 2023 Region: Côtes du Rhône AOC, Rhône Valley, France About the Vineyard: The vineyard is cultivated with the greatest respect for nature and people. The grapes come from terroirs made of sands and clay-limestone gravels located at high altitude, between 300 and 400 meters above sea level. About the winemaking: The grapes are harvested at night. They are directly pressed after harvest. After settling, the must is fermented with natural yeasts in concrete tanks at 18° C. The wine is then aged on fine lees for 4 months. Tasting notes: “A delicious, supple and refined rosé made of 40% grenache, 40% cinsault and 20% syrah. Notes of tangerines, small berries, stones and wild herbs. Medium-bodied with a well-rounded, subtle texture. Bright and precise with a beautiful finish. From biodynamically grown grapes with Demeter certification. Drink now. “ 91 Points james Suckling Winemaker: Florent Lancon Price per bottle/Price per case: $19.99 btl Suggested Food Pairing: Ideal as an aperitif with an anchoïade, aubergine caviar, but also with a cod with aioli, stuffed calamari, grilled lamb chops. Delicious with all summer recipes.
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February Wine of the Month: Corsica
Corsica Corsica, a Mediterranean island located southeast of mainland France and west of Italy, has a rich and complex history shaped by various civilizations, conquests, and cultural influences. Corsican wine has a long history as well, deeply tied to the island’s warm, dry climate; diverse, mountainous terroir; and wide cultural influences going back to the Phoenicians, Greeks, Romans, the Genoese, and most recently French. Today, Corsica produces high-quality wines that blend indigenous grape varieties with modern winemaking techniques. The Phoenicians and Greeks introduced viticulture to Corsica around the 6th century BCE. The Romans expanded cultivation, recognizing the island’s potential for winemaking. In the medieval period, under Pisan and Genoese rule, vineyards thrived, and many traditional grape varieties were established. After France took control in 1768, Corsican wine was overshadowed by mainland French wines. However, in the 20th century, there was a resurgence in quality and recognition. Corsican wines are distinguished by their use of indigenous grape varieties. Sciaccarellu is an early budding varietal, light in color with naturally high alcohol. Known as Mammolo in Italy, it is often blended with Sangiovese to add a floral lift, but on its own it creates soft, spicy, easy to enjoy red and rosé wine. Nielluccio is the third most common grape to Corsica. Originally a Sangiovese clone brought by the Genoese in the 1200s. Nielluccio is the more important of the two, bringing power and noticeable tannins, color and acidity. Savory flavors of tomato leaf are present, along with a hint of dark cherries and dried herbs. Sciaccarello adds finesse and fleshiness as well as its characteristic violet aromas and red fruit flavors, seasoned with black pepper. These grapes, when blended, usually have a distinct herbal aroma, likened to the aromatic maquis scrub of the island, and similar to the French garrigue. Domaine Vico was founded in 1901 in the village of Ponte-Leccia, in the northern sector of the Mediterranean island of Corsica. Surrounded by imposing mountains, it is an historic estate with vineyards in the center of the island (Centru di Corsica), in the foothills of those dramatic peaks. This is a remarkably rugged and beautiful place, with arguably the most complex terroirs found anywhere in the wine world (schist, basalt, galets roulés, gravel, clay). It is here that owner and winemaker Manu Venturi has taken his mix of native Corse varieties, grown at an altitude of 300+ meters, and turned this unique domaine into one of France’s shining beacons for biodynamic farming and transparently pure Corsican wines. The history of the Venturi family’s connection to Domaine Vico began when Manu Venturi’s father Jean-Marc graduated from oenology school and, in his early thirties, took over the management of a cooperative on the east coast of Corsica. During the 1980’s, the Vico family had fallen into financial difficulties, eventually selling their magnificent estate to Jean-Marc in 1987. He was of few means at the time and had to borrow and work elsewhere to slowly rebuild the estate, which had an exceptional terroir, but no practical tools needed to run a successful winery. As a child, Manu was alongside his father during this journey, watching him work at the co-op during the week and working tirelessly at Vico on the weekends. As an adult Manu studied law, business, and sustainable tourism before finally coming back to take over the family estate. After 20 years investing every penny he had, Manu’s father had built an amazing domaine that could finally be passed down to Manu. Under Manu’s leadership, the domaine has cemented itself as one of the top estates on the island. Manu sees himself as a guardian of this land and heritage, stating “My philosophy is the same everywhere; High environmental value, organic agriculture, biodynamic agriculture, permaculture, breeding, bee-keeping … I made these choices for the preservation of my island, my land, the men and women who live there and, more globally, the planet. I am not a utopian, nor an esoteric dogmatic, I am simply a farmer in love with nature. Every day I work on this alchemy; I try to observe it, understand it and accompany it simply to pay homage to it. This makes me and my wines better. If not better, then at least consistent with what we are and what our land expresses.” Domaine Vico “Forca di Pero” Corse Rouge Region / Country of Origin: Centru di Corsica, Corsica About the name: Forca di Pero is Corsican for “the fork of the pear tree”, referencing the various plots of the domaine that go into the wine About the winemaking: Certified biodynamic, 60% Niellucciu, 40% Sciaccarellu, Grown on schist and basalt terroir, Southeast facing sites with 30+ year old vines. 10% whole cluster, Indigenous yeast, Fermented and aged in concrete for 18 months, Unfined and unfiltered. Tasting Notes: A gorgeous Corsican red, showing bright and energetic flavors of pomegranate, raspberry, brambly wild strawberry, and oolong tea. There is a juiciness that is captivating and invites every additional sip. Winemaker: Manu Vinturi Price: $24.99 btl/$280.69 cs Suggested Food Pairing: Eggplant stuffed with ground lamb, Cannelloni with ricotta, kale and tomato, Pork belly with white bean puree. Domaine Vico “Forca di Pero” Corse Blanc Region / Country of Origin: Centru di Corsica, Corsica About the winemaking: Certified biodynamic, 100% Vermentinu 30+ year old vines are grown on blue schist terroir in south and southeast facing sites. Indigenous yeast, Fermented and aged in concrete eggs for 6 months Tasting Notes: This wonderful white shows aromas of grapefruit, candied lime, and sea spray. Full of tension with a salty minerality, the palate shows additional notes of white peach, lychee, and crunchy green apple core followed by delightfully zesty and lengthy finish. Winemaker: Manu Vinturi Price: $24.99 btl/ $280.69 cs Suggested Food Pairing: Charcuterie platters, Polpo alla Luciana, Wild boar marinated in wine, brandy, juniper berries, and garlic, then braised with vegetables and tomato concentrate.
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January 2025 Rosé Club
January Rosé Deals Wishing you a joyful New Year! A fantastic perk of purchasing Rosés during this season is the frequent “close-out” promotions by distributors. They aim to clear out the previous year's stock to introduce the new vintage, or sometimes, wines that certain businesses couldn't sell are made available to other retailers. The two wines featured this month fit perfectly into this scenario and are incredible bargains. We bring you an exciting mixture of grape varietals this month, although all three wines are from France. Our first, from the Languedoc in the South of France, is a blend of classic rosé varietals Grenache and Cinsault. The second, although also from the South of France, contains Bordeaux varietals Merlot and Cabernet Franc, plus a unique blend of Arinarnoa, Petit Verdot and Tannat. The final bottle is from Beaujolais, so as one might guess, it’s 100% Gamay. I highly recommend throwing a “Dry January is Over!” party, opening all three bottles, and tasting them side by side to see where your flavor preferences lie. Cheers! Carrie Upson-General Manager 2023 La Patience Rosé Region/Country of Origin: Bezouce, close to Avignon, Southern France About the Winery: This family estate, established in 1930, takes its name from a wild, aromatic Mediterranean herb called “La Patience” that can be found throughout the vineyards. Christophe has more than 40 years of vineyard work under his belt – before taking over the family domain in 1998, he used to run a nearby cooperative. His arrival at La Patience was a huge turning point: he made the domaine go organic in 2007, added a lot of new vineyards to it, and simplified the vinifications About the Winemaking: The grapes are direct-pressed, fermented with added neutral yeast, and vinified in temperature-controlled concrete and stainless steel tanks. Bottled in January after harvest after light filtration and vegan-friendly fining. Tasting Notes: Certified organic, rose peony color with a great aromatic of red-fruit richness. The Grenache offers freshness of fruit and spice the palate with persistent nectar on the nose, and the Cinsault makes it crisp and easy drinking. Winemaker: Christophe Aguilar Price: Special Price for club members $12.99/btl $140.29 cs (call to order) Suggested Food Pairing: Leafy salads with fall fruits, Bouillabaisse, Chicken Alfredo, Escargot 2023 Domaine Isle Saint Pierre Rosé Region/Country of Origin: IGP Mediterranee, France About the Winery: Founded in 1927, Domaine Isle Saint Pierre is located on a small island in the Rhône River. It is run today by fourth generation vigneron Julien Henry. The proximity to the water provides a cooling influence that allows the wines to retain great freshness even in the far south of France, and deep well-draining sedimentary soils comprised of sand and silt. Because of the terroir and temperature, they are able to grow varietals that thrive in a Continental climate, such as Merlot, Cabernet Franc, Chardonnay and Sauvignon. About the Winemaking: This rosé wine is a blend of ‘saignée’ and directly pressed wines.The slow fermentation lasts about four weeks at a stable temperature (16 to 18°) There is no malolactic fermentation. A unique blend of 40% Merlot, 40% Cabernet Franc, 20% blend of Arinarnoa, Petit Verdot and Tannat. Tasting Notes: Pale pastel color, delicate, ripe red fruit aromas between tart and ripe, medium depth, substantial weight on the body, firm and nicely built with a beautiful bright aftertaste full of red fruits. Winemaker: Julien Henry Price: $13.99 bottle/$151.09 case Suggested Food Pairing: Raw salmon like ceviche or sashimi, Thai yellow curry, Four Cheese pizza. 2023 Dominque Piron Beaujolais Rosé Region/Country of Origin: Beaujolais, France About the Winery: Dominique Piron’s family has been growing grapes here since the 16th century, and Dominique took over the estate in 1971. Piron farms 45 hectares of vineyards scattered among several different crus in Beaujolais. He owns some parcels, rents others, and also buys 20-hectares worth of carefully selected grapes from their neighbors. Regardless of where the grapes are sourced, Piron is responsible for every aspect of quality-control from the vineyard management to the marketing of the finished wine. About the Winemaking: While Dominique and his team are extremely traditional in their vinifications, using whole cluster fermentations whenever possible. After 12 hours of skin contact, the wine is fermented & aged stainless steel vats. Tasting Notes: This 100% Gamay has a beautiful hue to it. This wine is dry, light and balanced, with pure, mineral-driven fruit along with plenty of violets, strawberries. It finishes with dense fruit viscosity followed by a burst of crisp minerality, acidity and overall deliciousness! Winemaker: Dominique Piron Price: Special Price for club members $12.99/btl $140.29 cs (call to order) Suggested Food Pairing: Pâtés, terrines, and rillettes, soft cheese like Brie and Camembert, mushroom risottos, BBQ Pork Ribs, A great picnic wine!
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November 2024 Wine of the Month Club
French Wines for Thanksgiving Thanksgiving dinner features a rich variety of flavors, from roasted turkey to mashed potatoes, stuffing, and cranberry sauce, which makes wine pairing both exciting and challenging. French wines are often a great choice because of their range, complexity, and food-friendliness. We’re hoping you enjoy these excellent options for pairing French wines with Thanksgiving dinner. Beaujolais is known to be a great Thanksgiving wine, so this month we bring you a gamay from Domaine de Lafayette, one of the many wineries that "Les Vins Georges Duboeuf" sources from. Georges Duboeuf (1933 – 2020), widely acclaimed as a wine trader and producer, was often referred to as the “Pope” or the “King” of Beaujolais. He hailed from a distinguished lineage of wine producers and established his operations in 1964 in Romanèche-Thorins, situated in the heart of the Moulin-à-Vent area. His descendants were destined to follow in his footsteps, and upholding this legacy involves a commitment to showcasing the skills of local vintners. While Georges Duboeuf doesn't technically own multiple wineries, he is primarily associated with the "Les Vins Georges Duboeuf" label, which sources grapes from various wineries across the Beaujolais region in France including notable "Crus" like Brouilly, Fleurie, Moulin-à-Vent, and Saint-Amour. Deboeuf is effectively acting as a large-scale wine producer rather than operating individual wineries under his name. Les Vins Georges Duboeuf provides a diverse selection of all the Beaujolais and Mâconnais A.O.C. wines, which are highly regarded by critics. Currently, over 300 vintners supply the grapes to the house. Acting as a genuine representative of the region, it ships 75% of its output to almost 120 nations. Over in the Loire Valley, third-generation winemaker Bernard Landron had been working with his brother Jo in the heart of the Muscadet Sèvre et Maine area before moving in 2002 to the lesser-known and therefore cheaper area of Ancenis (to the northeast of Nantes). Initially, his whole production was sold in bulk, but when eldest son Benoît returned in 2008 after earning his degree in viticulture and oenology, they started to bottle their own wine. They began conversion to organic farming in 2010 and now farm around 25 hectares, and they moved to a ‘new’ cellar in the town of Oudon for the 2017 harvest. They have a mix of varieties planted, including melon de bourgogne, folle blanche, pinot gris, gamay, cabernet franc and cabernet sauvignon. The climate of the Coteaux de la Loire is influenced by the Atlantic ocean and the Loire river. It is a mild climate, not too cold, not too warm and a little rainy - with hilly relief to the edge of the Loire. It allows for deep roots, so good ripeness. The moderate temperature in summer allows for freshness in the wine. The ocean winds follow the Loire and reduce the humidity in the air. They make wines with freshness and personality; expressing the diverse mix of soils that muscadet offers – roundness from gneiss, more minerality from schist. Cheers, Carrie Upson-GM and Wine Buyer Domaine de Lafayette Brouilly 2019 Region / Country of Origin: A.O.C. Beaujolais, France About the winery: “Maison Georges Duboeuf reveals the talent of the wine growers and sublimates the great terroirs of the Beaujolais and Maconnais regions. More than 300 winemakers trust us to create wines from all the crus, from all the A.O.C.s of the Beaujolais and Maconnais regions, and from the Beaujolais Nouveaux – whose great celebrations in France and abroad have built their reputation. Today, we produce 12 million bottles per year, 75% of which is exported.” About the winemaking: The grapes come from a plot of 12.4 acres of traditional Gobelet-trellised south-facing vineyards with vines more than 50 years old. Harvesting of this wine is conducted manually, in whole bunches, and the grapes are de-stemmed before pressing. Semi-carbonic maceration and malolactic fermentation takes place in stainless steel tanks. It then undergoes total malo-lactic fermentation. Tasting Notes: This 2019 offers a brilliant garnet color with aromas of cherry and stone fruits laced with floral notes. On the palate it is generous and round, silky tannins and a pleasant, fruity finish. It is an ideal combination of finesse, elegance and fruit. “Dried cranberry, watermelon, nutmeg and carnation. It’s medium-bodied with sleek tannins and fresh acidity. Tight and refined. Drink or hold.” 92 Points James Suckling Vineyard Manager: Aurélien Duboeuf Price: $23.99 btl/ $259.09 cs Suggested Food Pairing: Beaujolais pairs well with many Thanksgiving dishes, including turkey, sides, appetizers, and more. It's light enough to pair with white meat, but strong enough to pair with stuffing and buttery vegetables. Domaine Landron-Chartier Melon B. Region / Country of Origin: AOC Muscadet, Coteaux De Loire, France About the Vineyards: The vineyards transitioned to organic farming in 2009. "Our job is to think about our daily lives and minimize our impact on the environment, we are part of a GREEN viticulture full of common sense." All of their treatments are natural in order to minimize the impact on biodiversity. They make supplements such as essential oils and different purines to spray on the vines with the goal of stimulating the plant without harming soil life. Throughout the year, they spray the vines gently in order to obtain healthy and balanced grapes. About the winemaking: The harvest is done by hand with the help of around forty harvesters. The grapes for Melon B come from the microgranite terroirs of St-Géréon. Fermented with natural yeasts. Vinified and aged in concrete vats for a minimum of 6 months. Tasting Notes: Fresh and zesty, with hints of stone fruits. Straight, mineral wine with a gently round mouth. This wine for friends has lovely floral and fruity aromas at the same time. We love its simplicity and its deliciousness. The freshness and minerality dance on the palate. A salivating wine that will pair perfectly with a lovely shellfish platter on a sunny day. Winemaker: Benoit Landron Price: $25.99 btl/ $280.69 cs Suggested Food Pairing: Melon de Bourgogne is a crisp dry white with citrus characters and a distinctive briny minerality. Again, this wine carries enough acidity to act as a cleaner to the palate while pairing beautifully to the white meat and should you be serving oyster stuffing this wine is a must!
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October 2024 Rosé of the Month Club
Island Rosés The Mediterranean is known for its stunning landscapes, rich history, and vibrant culture. I’m sure we’d all love to be on an island there, relaxing, enjoying delicious food and wine, and soaking up the sun. Whether it’s exploring charming villages, hiking coastal trails, or swimming in crystal-clear waters, there’s so much to experience. But since we can’t be there, we can live vicariously through these two island rosés. Sicilian wine is as diverse and vibrant as the island itself. With a rich history dating back to ancient times, Sicily is the largest wine-producing region in Italy (by landmass, not volume), as well as the largest island in the Mediterranean Sea, and boasts a variety of indigenous grape varieties. Nerello Mascalese is one of Sicily's most celebrated red grape varieties, primarily grown on the slopes of Mount Etna. Wines made from Nerello Mascalese are typically elegant and complex, often showcasing red fruit flavors like cherry and raspberry, along with earthy, floral, and spicy notes. They can also exhibit mineral characteristics, reflecting the volcanic soils of the Etna region. Corsica, the 4th largest island in the Mediterranean, is a fascinating island with a rich blend of French and Italian influences, evident not just in its wines but also in its culture and cuisine. Corsica's stunning landscapes, from rugged mountains to beautiful coastlines, further enhance its appeal, making it a great destination for nature lovers and wine enthusiasts alike. Corsica is home to several native grape varieties that reflect the island's unique terroir and heritage. Sangiovese and Vermentino grapes thrive in its diverse terroirs, producing unique wines that reflect the island's character. A lesser-known red grape, Sciaccarellu is prized for its finesse and aromatic qualities. There are similarities in the flavor profile and structure between Sciaccarellu and Sangiovese, leading some to suggest a link, although the exact relationship is not fully established. Wines made from Sciaccarellu are often lighter, with red fruit flavors and a hint of spice, making them versatile for food pairings. Think Pink, Carrie Upson Domaine de Marquiliani Rosé Gris de Marquiliani Vin de Corse 2023 Region/Country of Origin: Corsica, France About the Winery: Domaines Marquiliani, which extends over 29 hectares of cultivated land and 120 hectares of wild nature. The Amalric family has farmed Domaine de Marquiliani since the 1950s, nearly twenty years after the two hundred-year-old domaine was destroyed in a fire and abandoned. The Amalrics bought the property and replanted the vineyards. Daniel Amalric earned great recognition for his wines, as he was the first to plant Niellucciu and Syrah on this side of the island. In 1995, he was joined by his daughter, Anne, an agricultural chemist who had returned from mainland France to take her place at the family farm. Initially, Anne put her energy into planting olive and almond trees. Anne then turned her focus back to the vineyards, replanting much of the land to Sciaccarellu to focus the production on rosé. She still works side-by-side with her father and is quick to credit him as her guiding light in the vineyards and the cellar. About the Winemaking: 95% Sciaccarellu, 5% Syrah. Juice obtained by direct press which is decanted and undergoes 72 hour cold-soak. Clear juice is pulled from the cuveé and fermented in stainless steel and malolactic fermentation is blocked. Tasting Notes: Delicate on the nose and palate, showing hints of minerality, red berry, and fresh wildflowers. “Drinking her rosé is like drinking a cloud. There’s an absolute weightlessness to it. Nothing is left on the palate but perfume.” -Kermit Lynch Winemaker: Anne Amalric Price per bottle / Price per case: $23.99 btl/ $259.09 cs Suggested Food Pairing: Sheep and goat cheese, Corsican Charcuterie, Grilled trout, Aziminu (Corscian fish stew), Langostino with Garlic Herb Butter. Feudo Solaria Nerello Mascalese Rosato 2023 Region/Country of Origin: Terre Siciliane –Indicazione Geografica Protetta (IGP) About the Winery: This family winery was founded in 1887, located in North-Eastern Sicily. Today, five generations later, the company is committed to transferring its tradition, skill and passion into modern-day winemaking. They cultivate the best native Sicilian grapes by strictly following traditional and biological methods.. The light and warmth of the Sicilian sun, together with the light breeze and the beneficial temperature ranges, allow grapes to become gradually ripe up to the moment of being harvested. About the Winemaking: 100% Nerello Mascalese. The date of the harvest is carefully chosen by observing the plants' vegetative development, tasting grapes and undertaking continuous analytical and scientific checks until they reach optimum maturity. Grapes are then harvested manually with delicate precision. The wine is fermented in stainless tanks and rests in the bottle for at least two months before being released. Tasting Notes: Very bright light rosé, it offers a flowery and fruity bouquet. Pleasant notes of pomegranates and currants, on a wild strawberry background. In the mouth it is lively, thanks to crispy acidity and pleasant sapidity. Winemaker: Alessio Grasso Price per bottle / Price per case: $16.99/ $183.49 Suggested Food Pairing: Match with seafood starters, raw fish (especially shellfish) and first courses based on vegetables. We also recommend it with fried fish, fresh cheeses and second courses of roasted fish. Try it with tomato pasta.
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