Club Corner
WOM October 2026 | A Toast to Alsace
Maison Kuentz-Bas was first established by the Kuentz family in 1795, and the domaine as we know it today was forged through a marriage that joined the Kuentz and Bas families in 1895. Nestled in the town of Husseren-les-Châteaux, it sits at one of the highest points in Alsace, and the vineyards stretch out from the village over an area of ten hectares. More than two hundred years of tradition and vineyard pedigree have made these wines perennial favorites, with the grand crus of Eichberg and Pfersigberg earning the highest esteem. However, when the family sold the property to famed vigneron Jean-Baptiste Adam in 2004, many wondered what direction the new team would take. Adam, like the estate’s former owners, has a reputation for being an advocate of Alsatian terroir, and he is the fourteenth generation to continue a family winemaking tradition that began as early as 1614. Eager to restore Kuentz-Bas to its former glory, Adam lowered yields significantly and reverted to natural methods, following organic and biodynamic approaches to vineyard work. Jean-Baptiste's daughter, Laure, now oversees the vinification and the domaine. Meticulous attention to detail is the defining characteristic of both the viticulture and the vinification at Kuentz-Bas. The wines are divided into two tiers: Tradition, a fresher collection focusing on fruit character, fermented and aged on the lees in oak foudre for 6-8 months and Trois Châteaux, from the domaine’s finest vineyards. The Trois Châteaux wines are fermented and aged in a stainless steel tank, then bottled and held for a year before release. Reduced doses of sulfur allow for a greater expression of fruit, and a drier fermentation yields crisp, mineral-laden wines with less residual sugar. The wines are therefore more open than ever while still reflecting the unmistakable character of the vineyards that clients have come to expect from the Kuentz-Bas. Alsace’s noble terroir shines through like never before in the domaine’s wines, making these among the greatest white wine values to be found. Cheers, Cameron Anderson 2025 Kuentz-Bas Alsace Blanc Region / Country of Origin: Alsace, France About the winery: For more than 200 years, the Kuentz-Bas estate has been producing authentic wines, true to their terroir and vinified according to simple and natural methods. Each Kuentz-Bas wine will either reveal the true identity of the grape variety or the expression of the terroir. Choosing a biodynamic viticultural approach has become a major step forward in our quest for excellence. A single taste that will make you understand how our winemaking philosophy is making our wines strikingly different! The Kuentz-Bas family served as a true ambassador of Alsatian winemaking in France and around the world. The estate experienced significant growth, and brilliantly recovered from the devastating World War II while preparing its bright future. The prosperous estate expanded the size of its cellar, and acquired a new bottling chain. In 1954, the estate owned 12 hectares of vines exclusively grown on the steep hills, and continued to build its brand around the world until 2003. About the winemaking: Whole grapes are pressed slowly (generally 4-6 hours) in a pneumatic press, then the must is chilled to 52° F while the heavy lees settle. Then aged for 6 months in hundred-year-old foudre. Nose: A perfumed and lifted nose of white peach, lychee, white flowers (jasmine and honeysuckle), citrus zest, beeswax, and a gentle hint of spice. Tasting Notes: Crisp and invigorating with bright citrus, orchard fruit, and subtle smoky or mineral nuances. It finishes bone-dry with a soft, comforting, and round texture. Winemaker: Laure and Jean-Baptiste Adam Price: $18.99 Varietal: 30% Sylvaner, 25% Riesling, 20% Pinot Blanc, 10% Muscat, 10% Pinot Gris, 5% Gewurztraminer Suggested Food Pairing: Crab cakes, seafood rillettes, Simple roast or roasted chicken/poultry, Herb-driven or garden vegetable dishes, Potato samosas, and Hard cheeses or a sliver of Saint-André with a baguette 2025 Kuentz-Bas Pinot Noir Region / Country of Origin: Alsace, France About the Winery: The “TROIS CHATEUX” line, our organic and biodynamic wines range, is made exclusively with our own vines, grown with the principles of Biodynamic viticulture since 2004. Kuentz-Bas has officially received the organic certification for the vintage 2007 and the biodynamic certification (Demeter) for the vintage 2008. The Trois Chateaux wines are authentic and emphasize the expression of the terroir on which they are grown. The Trois Chateaux wines are vinified and matured according to ancestral biodynamic practices without modern technology. These are authentic wines that express the terroir from which they come. Once the fermentation is completed, the wines are matured on fine lees, before the filtration and the bottling. Terroir: Vine Age: 25-35 Years, Soil: Clay, Limestone, Vineyard Area: 1.2 hectares About the winemaking: The grapes are fermented naturally in foudre over 2-3 weeks with daily pumpovers. The wine is aged for 8 months in foudre. The wine is bottled without filtration and then aged for 1 year before release. Nose: Fragrant and aromatic, featuring crunchy red berries, sweet/soft spices, red cherries, and hints of black tea or floral notes. Tasting Notes: Light, juicy, and tart with bright red fruit (such as strawberry and cherry) and a generous spice component. Light-bodied, smooth, and refreshing with fine-grained, silky tannins and vibrant acidity. Winemaker: Laure and Jean-Baptiste Adam Price: $28.99 Varietal: Pinot Noir Suggested Food Pairing: Soft or semi-firm cheeses like chèvre (goat cheese), Brie, Camembert, or Comté, Roast chicken, turkey, or Cornish game hens, Mushroom tarts, mushroom pasta, or grilled portobello mushrooms
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Wine of the Month Club August 2026
Liguria Though arguably most associated with France, the Riviera - as concept, aspiration, and actuality - originates in Liguria, in northwestern Italy. The word itself is Italian for “coastline,” and was first applied to the 350 miles of waterfront that traces the narrow corridor between the Maritime Alps, the Apennine mountains and the Ligurian Sea. When 19th century English vacationers strolled over the northern border with France, they extended their remit to encompass the Cotes D’Azur and present-day Monaco (where a variation of the Ligurian dialect, called Monégasque, is still a compulsory subject in local schools). The etymology of ‘Liguria’ itself is much older and more obscure, though the word is likely derived from the ancient Ligures people, who are thought to have once occupied a remarkably large swath of Mediterranean Europe, including parts of Southern France, present-day Catalonia on the Iberian Peninsula, and Piedmont down to Sicily, in Italy. Not sure why this once vast aggregation ended up appellate to Italy’s third-smallest region, but it's appropriate because Liguria has always supported multitudes. One of the most densely populated parts of Italy, the territory is 65% mountains, and 80% of the inhabitants choose to live elsewhere - in the conurbations that limn the coast: Sanremo, Savonia, La Spezia and Genoa, Italy’s busiest seaport and the regional capital. You can pivot your visit around cityscapes and beaches, and/or hike up to and around alpine villages carved out of rock, including the world-famous but still surprisingly inaccessible ring of fishing villages known collectively as Cinque Terre. You will hear a dialect bearing traces of Portuguese, Sardinian, Celtic and Arabic that is barely intelligible to other Italians; you will not see (or taste) many tomatoes - an afterthought in the birthplace of pesto. You will drink beach wine whose breezy maritime resonances belie the backbreaking work required to make them. And like most places in Italy, Liguria’s enological story began in antiquity. It’s not certain whether the Greeks or the Phoenicians introduced the vine to Liguria, but by the time the Romans passed through the region, wine from Liguria was prized both for its quality and its scarcity. This remains true today, as only the much smaller and less populated Vallee D’Aosta produces less vino by volume per annum. Both places require what the Italians call viticulture eroica (heroic viticulture), as vineyards occupy impossibly steep slopes hostile to machinery of any kind, necessitating painstaking by-hand cultivation to pry these tiny yields from the recalcitrant dirt. Our two selections this month pretty much epitomize this ethos. The white comes from Punta Crena, one of our favorite wineries. The Ruffino family behind it have been farming the same vineyards above the tiny beach village of Varigotti for 500 years; the current generation even builds their stone terraces by hand. The grape here is the extremely rare Lumassina (this is the only bottling I’ve ever come across) which performs kind of like an Italian Vinho Verde: light, dry, low in alcohol, and almost effervescent, it is ideal for the dog days of August. The red is made from Rossese, a light skinned grape that is genetically identical to another obscure varietal called Tibouren, which grows further northwest along the Riviera, in Provence. Rossese is known as the “Nebbiolo of Liguria”for its light color, ripe tannins and rosy aromas. It works well with a slight chill and a warm breeze - a great summer/fall transition wine. Cheers, The PlumpJack Wine Team Punta Crena Lumassina 2025 Region / Country of Origin: Varigotti, Liguria, Italy About the winery: The tiny village of Varigotti comprises just a few rows of houses and restaurants along a pristine Mediterranean beach. Climb up into the hills and you will discover neatly terraced vineyards on the slopes and in hidden clearings further up on the peaks.The Ruffino family has been living here and tending to these vineyards for more than 500 years. Today four siblings run the estate: Tommaso, the eldest, is the winemaker; Paolo is the salesman; Anna handles logistics; and Nicola helps out in the vineyards and winery. The vineyards of Punta Crena (which is named for a large promontory jutting into the sea at the edge of the village) are all within 1,200 meters of the water and enjoy sea breezes that help keep the grapes healthy and happy. About the winemaking: The terraced vineyards are at 100-300 m altitude and within 1.2 km of the sea. Everything is vinified in stainless steel. No machines are used for pumping over; the pressure resulting from the release of gas during fermentation is used instead, and the wines are neither filtered nor fined. Lumassina does not undergo malolactic fermentation and spends 3 months aging on the lees before bottling. Punta Crena’s still bottling has a snail on the label because the grape ripens very slowly (it is also a pun on the name Lumassina, which resembles the Italian word for snail, “lumaca”). Tasting Notes: Melon, jasmine and citrus on the nose lead to a light and refreshing palate with frothy notes of green apple, lemon and a saltwater-kissed buoyancy. Winemaker: Tommaso Ruffino Price: $25.99 Suggested Food Pairing: Fresh vegetable preparations (Spinach pancakes w/ zucchini & mushrooms, say); dishes featuring anchovies, shrimp or fried calamari. Spicy Szechuan dishes like sesame noodles. Azienda Agricola Durin Riviera Ligure di Ponente Rossese 2024 Region / Country of Origin: Ortovero, Liguria, Italy About the Winery: The Basso family over generations has expanded their small holdings—literally some 259 separate vineyards, most just a handful of vine rows—in the plains around the village of Ortovero and coiled around the region’s terraced and steep hillsides, cut over the ages by the Centa and Arroscia rivers. Vineyard altitude ranges from as low as 150 feet to as high as 1,400 feet; soils are equally varied, from dark, fertile patches to ruddy, iron-rich soils, to the “terra bianca” mix of white clay and sand.. About the winemaking: Estate-owned vineyards are found across both terraced hillsides above the Mediterranean coast and flatter lands near the town of Ortovero. Soils predominantly sandy, with limestone. 20-40 year old vines. Hand-harvested. Destemmed; cold macerated for 24 to 48 hours. Fermented on indigenous yeasts in temperature-controlled tanks. Aged in tank for one year Tasting Notes: Intense ruby red colour. Ample, intense, persistent, fine and fruity to the smell with scents of rose, strawberry, raspberry, blueberry and lightly winy. Dry and rich to the taste but fairly soft and pleasantly warm, medium-bodied and lightly tannic. Winemaker: Antonio Basso Price: $23.99 Suggested Food Pairing: Genoese style ravioli, trenette pasta, risotto in meat sauce, cannelloni; Genoese cima (stuffed veal pocket), roast game birds, Liguria style salt cod, fish soup
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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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March 2026 Wine of the Month Club: Georgia
GEORGIA While those of us in wine like to spend a lot of time talking about how ancient of a drink it is, most modern wine is a far cry from what those ancient drinks would’ve actually been. Today’s winemaking techniques rarely go back further than the 1800s, even within regions with histories reaching back to Roman times. The wines of Georgia on the other hand feels like a step into the past, born of processes not too different from what has been done for thousands of years. And with renewed local (and international) interest in these classic methods, Georgia is experiencing a wine renaissance at the moment, as younger generations pick up the torch and continue the work of the first, if not the longest running winemaking tradition in the world. Located in the Caucasus Mountains at the intersection between Asia and Europe, with Russia to its north and Turkiye, Armenia, and Azerbaijan to its south, Georgia has long been a crossroads of a wide range of agricultural systems. It was at one time the European centre of domestication for multiple food crops such as wheat, legumes, and V. vinifera, the family of grapes that make up all classic European wine varieties. Grapevines are a deep cultural part of the Georgian identity, with hundreds of different varieties and vines planted on most properties, where century-old rooted plants are a regular occurrence. As noted by ethnobotanist Aurora Prehn, “the only part of the plant that is not used with any regularity is the root and vine trunk, which are burned as fuel only once the vine has died. Vines and vineyards are seen as living entities in the Georgian perspective … . Vine trimmings, a byproduct of cultivation, are dried and used for fuel, most favored for barbequing meat, or Mtsvadi (მწვადი). Further, leaves picked when green are preserved and used culinarily, commonly for the beloved tolma (ტოლმა), or grape leaves stuffed with meat and rice. In one form or another the grape harvest is preserved and nothing goes to waste. The byproducts of winemaking are used for livestock fodder or fertilizer, and the must (the seeds and skins at the bottom of wine fermentation tanks) is often distilled to make a clear spirit called chacha (ჭაჭა), sometimes consumed during the long haul of winemaking. ”* The history of winemaking in the region goes back millenia, with the oldest evidence unearthed in a Neolithic era site in eastern Georgia. There, scientists identified and dated unglazed clay vessels used in winemaking and storage, known as qvevri or churi, via the residue of tartaric acid fragments, going back to 6000 BCE. While evidence of older fermented beverages have been discovered elsewhere, like the residue of wild grapes, hawthorn, rice, and honey from between 7000-6800 BCE found in the Henan province in north-central China, this remains the earliest example of what we could consider as wine. And with over 500 distinct varieties of grapes, the Georgian region is considered the origin of most V. vinifera. Grapevine culture was introduced into Christianity around the 4th century CE when it arrived here, and the veneration of wine was assimilated into the precursor of Orthodox Christianity. A powerful Georgian kingdom reigned between the 10th and 13th centuries, and this was the golden age of wine in the area, as viticulture constituted a key pillar of both the agricultural and economic engines of the country. This was followed by waves of Ottoman, Iranian, and eventually Russian rule starting in 1510 and not ending until the collapse of the Soviet Union in the late 1980 through 1990s. As with much of Europe, the 19th and 20th centuries were hard for Georgia. Phylloxera and fungal diseases devastated the country by the end of the 19th century, reducing the amount of land planted under vine by half. As part of the USSR, Georgia thrived as one of the centers of winemaking, though some would argue that quality was negatively affected by the Soviet model of pushing out large quantities of affordable wine. An anti-alcohol campaign undertaken by Mikhail Gorbachev between 1985-1987 further reduced vineyard plantings, though mostly for state vineyards as Georgians refused to pull out their vines. Through secessionist movements and political turmoil in the nineties and aughts, Georgian wine slowly underwent a qualitative renaissance and has gained international recognition, even gaining UNESCO acknowledgment for its use of traditional winemaking techniques utilising qvevri. We hope you enjoy these distinctive wines as much as we have. გაიხარე! Justin Malesheetz, Fillmore Wine Buyer * https://discoverandshare.org/2021/11/11/grafting-the-grape-the-rich-history-of-georgian-winemaking/ Chateau Mere 2023 Saperavi Qvevri Region/Country of Origin: Kakheti, Alazani Valley, Georgia About the Winery: Chateau Mere is a signature line within the winery Winiveria which was founded by George Piridashvili in the early 2000s, in the wake of the Georgian wine market revival with the goal of producing high-quality wines using indigenous grape varieties and traditional techniques to promote the great value of Georgian wines worldwide. Established in the Alazani Valley in 2014 as part of a destination winery and resort complex. The winery collaborates with local growers and a nearby cooperative to produce high quality wines made in both traditional Georgian and classical European styles. About the winemaking: 100% Saperavi, a dark colored and tannic grape with vibrant acidity, from organically farmed vineyards in the Signaghi region in the Alazani River Valley. Grapes are hand-harvested and crushed before fermenting on the skins, stalks, and seeds while being stirred by hand for one month in qvevri. The wine is then aged for a year before being bottled unfined and unfiltered. Tasting Notes: Deep violet with a nose of black currant, black plum, and savory mineral notes. Medium bodied with balanced acidity and fine grained tannins, the wine is bursting with flavors of dark red fruits, dried herbs, black plum, cranberry, with a long earthy finish. Winemaker: Vano Giligashvili Price: $29.99+tax Suggested Food Pairing: Grilled steak, beef or lamb stew, grilled sausages, roast vegetables Iago’s Wine “Iago” 2023 Chinuri Amber Wine Region / Country of Origin: Chardakhi, Kartli, Georgia About the Winery: Located in a rural village in the central Georgian region of Kartli, Iago Bitarishvili’s family, like most in Georgia, had long been cultivating grapes and making wine for personal consumption. In 1998 Igor decided to switch from the more conventional mode of cultivation to organic farming, and in 2003 bottled his first commercial vintage. In 2005 he received a Bio Certificate making his vineyards the first in Georgia to be organically certified. By 2006 he was exporting his wine. Iago is also one of the founding fathers of the Natural Wine Association in Georgia and in 2012 his wife Marina was the first woman in Georgia to make natural qvevri wine for the commercial market. About the winemaking: 100% Chinuri, an acidic grape that produces wines with moderate alcohol, from 65 year old organically farmed vines. The grapes are hand harvested and whole bunches are placed into traditional large earthenware amphorae built into the floor called qvevri and fermented on the skins for three weeks with punchdowns between 2 and 4 times a day at the start. When the stalks and skins (known here as chacha) have settled and the secondary malolactic fermentation has occurred, the wine is pumped to a new qvevri, where it ages for six months. Tasting Notes: A slightly hazy amber, the nose is a heady mix of marmalade, orange rind, tea, citrus peel, and fresh herbs. Light bodied with subdued acidity and light grippy tannins, this wine coats the mouth with flavors of bergamot, perfume flowers, apple, and elderflower with a dry citrusy finish. Winemaker: Iago Bitarishvili Price: $31.99+tax Suggested Food Pairing: grilled fish, poke, roast duck, goat cheese, pickled vegetables, khachapurri, vegetable pate
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February 2026 Wine of the Month: Mexico
MEXICO While most focus is on the United States when considering wine in North America, Mexico has in the past few decades been making some of the most exciting wines on the continent. Though it doesn’t have the volume of our neighbors to the south in Chile and Argentina, Mexican wines have an imaginative, scrappy edge to them, as they combine ancient techniques with modern technology and widely avoid the use of herbicides and pesticides throughout the country. This looseness can be associated with the relatively new renaissance in the country's wine industry despite its long viticultural history reaching back to the 16th century. This month, we will be focusing on two distinct regions of the country that showcase the diversity and quality of the current Mexican wine scene. One of which is the country's current leader in production and most well known internationally. The other is the historical home of wine in Mexico with a history dating back to the 1500s. While the indigenous people had been drinking fermented beverages made with honey, fruits, and indigenous grape varieties like V. rupestris, V. vinifera used in trad-Euro wine making wasn’t introduced until the 1521, when Hernan Cortez ordered each Spaniard to plant 10 vines for every slave they owned. These original plantations were centered in what is modern day Mexico City and Puebla, but quickly spread throughout central Mexico to Querétaro, Guanajuato, San Luis Potosí, and Hidalgo. By 1553 wines from these regions of “New Spain” were being produced by Augustinian monks to be shipped to Mexico City. In 1568 Spanish conquistadors embarked from Zacatecas in search of gold and stumbled upon the Valle de Parras in the southern region of modern day Coahuila. While most of the state is semi-arid, this high elevation oasis (the highest point of this region can reach up to 2000 meters, approximately 6561 feet) was perfect for growing grapes, and in 1593 Marqués de Aguayo was founded followed in 1597 by Hacienda San Lorenzo (which still produces wine under the name Casa Madero), the first commercial wineries in the Americas, was opened and became known for high quality wine and brandy. In 1683 Jesuit monks traveled north along the peninsula to spread christianity and convert the indigenous population of Sur, Baja, and Alta California. The first mission was established in 1693, and the first vineyards were planted around 1717, though wine was not made officially until 1755 when Father Jorge Retz planted vineyards in the mountain's northeast of Guerrero Negro, and he remained there tending the vines until the Jesuits were expelled from Spanish held territories, replaced by Franciscans and Dominicans. By this time, Mexican wine could only be made for sacramental purposes, as wine and brandy from the territory had become so popular that it started cutting into Spanish exports, leading to a ban on winemaking and the growing of vineyards in the 18th century that lasted until Mexican independence in 1810. Mexican viticulture received a brief boost of government support following their independence in the form of subsidies and tax breaks, but the arrival of phylloxera followed by the Mexican Revolution in 1910 combined with low demand for wine within the country slowed the wine industry considerably. Things began to change after World War 2 with a 400% tax on foreign wines implemented in 1940 and the creation of the Mexican Viticultural Council in 1949 to promote and support the sector. Slowly but steadily the volume and quality of the wine improved, and despite the economic crisis of 1994 slowing down the development of the industry, leaving only 7 producers in the country, Mexican wine has been gaining attention for the innovation and quality on display. ¡Salud!, Justin Malesheetz, Fillmore Wine Buyer RGMX 2023 Scielo Tinto Red Blend Region / Country of Origin: Valle de Parras, Coahuila, MX About the Winery: Founded in 1998 by the Rivero Gonzalez family who have been farming organic nuts in the region for generations, RGMX focuses on making low intervention wines from four estate vineyards based in the Valle de Parra that are farmed organically without herbicides or pesticides. The vineyards were planted in separate plots based on variety variations in microclimate and soil profile. About the winemaking: A blend of 45% Syrah, 40% Cabernet Sauvignon, and 15% Merlot from relatively young vines planted at a staggering 5000 feet of elevation farmed organically without the use of herbicides or pesticides. The grapes were hand harvested at night and hand sorted before being pressed into stainless steel tanks and fermenting for two weeks. The wine is then racked off to a fresh stainless steel tank to age before being lightly filtered before bottling. Tasting Notes: Medium ruby in the glass, with an elegantly perfumed nose of fresh violets, red plum, fresh red and dark berries, black pepper, and blood orange. Fresh and elegant despite its fuller body with bright acidity and silky but firm tannins framing flavors of cocoa dusted raspberry, blueberry, cherry liquor, and red currant with a long chocolate and berry finish with a slight savory herbaceous note rounding out the palate. Winemaker: Matias Utrero Carmona Price: $24.99+tax Suggested Food Pairing: Carne asada, tuna steak, roasted lamb, grilled mushrooms, cheddar, stuffed bell peppers Monte Xanic 2024 Viña Kristel Sauvignon Blanc Region / Country of Origin: Valle de Guadalupe, Baja California, MX About the Winery: Founded in 1987 by Hans Bakhoff, Ricardo Hojel, Manuel Castro, Tomas Fernandez, and Eric Hagstater, Monte Xanic was the first boutique winery in the Valle de Guadalupe. With a focus on quality and innovation. Monte Xanic encompasses 6 ranches in Baja California. This beautiful hillside teems with life, from the soils of Valle de Guadalupe to the Valle de Ojos Negros. About the winemaking: 100% Sauvignon Blanc from younger vines planted in 2009 on a combination of limestone, clay, and granite soil. These vineyards at the northern end of the Valle de Guadalupe have been farmed sustainably and utilize two different styles of vine training systems to achieve different levels of ripeness to create complexity and balance without the use of additives. The grapes were harvested by hand as each plot reached the desired ripeness. The grapes were then fermented in stainless steel for two weeks and cold stabilized to help prevent the formation of potassium bitartrate, the little crystals that form when a bottle is placed in a cold area like a refrigerator causing the tartaric acid and potassium in the wine to undergo a crystalizing reaction. While the crystals themselves are harmless (they are effectively the same as cream of tartar), this can affect the pH of the wine, causing it to feel out of balance. After this process the wine is aged for 6 months on the lees in stainless steel tanks before being bottled. Tasting Notes: Pale straw in the glass, this wine has a robust nose of chalky oyster shell minerality juxtaposed with juicy tropical fruit notes of guava, citrus, and stone fruit. Despite its light body, bright acidity, and dryness the wine feels rich with a roundness on the palate and the juicy tropical flavors ending with a slightly saline note on the finish not unlike lime salt. Winemaker: Oscar Gaona Price: $25.99+tax Suggested Food Pairing: grilled fish, poke, roast duck, goat cheese
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January 2026 Wine of the Month Club: Cantina Madonna Della Grazie
CANTINA MADONNA DELLE GRAZIE With winter in full swing (though it oddly feels more like spring here in San Francisco), I racked my brain for what I would like to reach for on cold nights. While thinking this over, I was presented with a long-time favorite grape from a region I usually skim over, despite my enjoyment of its wines. For the first wine club of the year, we will focus on a small winery based in the Southern Italian city of Venosa, one that specializes in one of Italy’s most ancient grapes: Aglianico. This Mediterranean grape, with its rustic tannins, bright acidity (even at high alcohol levels), and rich, brooding volcanic flavors, was the first Italian varietal I truly fell in love with. The grape is perfectly suited to its warm southern Italian environment; its early budding requires a warm, dry spring, as it is susceptible to downy mildew and botrytis, while its incredibly late ripening also demands dry autumn conditions. The history of Aglianico is cloudy, as most reliable sources believe the grape was brought to Italy by the Greeks sometime between the 7th and 5th centuries BCE. Its origins were originally traced to the city of Phocaea, modern-day Foca in Turkey. The Phocaeans emerged around the 9th century BCE and were among the first to coin their own money. They were also skilled Greek sailors, undertaking long sea voyages and trading with other peoples of the Mediterranean and the Black Sea. They traveled as far south as Egypt, as far north as the Crimea, and as far west as Spain. The name of this variety most likely comes from either the ancient city of Elea on the Lucanian Coast of the Tyrrhenian Sea, or from ancient Greek ancestors who took the name Hellenici and may have disembarked on the Ionian-Lucanian coast. (This opinion can be supported by the hypothesis that, originally, the name Aglianico was Hellenico, Eleanico, or even Ellanico.) The change from Ellenico or Ellanico to Aglianico may refer to a time when Aragonese power included the Kingdom of Naples. In fact, the step from Ellenico or Ellanico to Aglianico could have been rather short, considering that the double “L” in these appellations, in Spanish, has the same sound as the group “gli” in Aglianico in Italian. The grape was highly prized for centuries due to its ability to age, though by the 1970s quality had started to become shaky as plant material was chosen more for quantity than quality in some regions. Still, great strides in quality have been made in recent decades. While most may know the long-lived wines of Taurasi in Campania, this month we turn our gaze to Cantina Madonna delle Grazie, named for a nearby church, and the wines made by the Latoracca family in Basilicata. Based in the ancient Roman city of Venosa, within the borders of the DOC and DOCG of Aglianico del Vulture, the Latoracca family’s 8.5-hectare (21-acre) farm sits at mid-elevation (vineyards in both Aglianico del Vulture and Taurasi can be planted as high as 700m). The farm has been cultivated since the early 1900s, with most grapes historically sold to the local cooperative. This changed in 2003 when Giuseppe Latoracca, along with his wife Immacolata and sons Michele and Paolo, both of whom hold degrees in oenology, and Michele an additional degree in agronomy, realized the wealth of their old vines and the diversity of their plant material, which is not commonly seen, and led them to begin making their own wine. The wines show a more elegant structure than one would expect from this noble grape, and a white wine is even produced, the only one I’ve ever seen. Alla Nostra! Justin Malesheetz, Fillmore Wine Buyer Cantina Madonna delle Grazie 2021 “Messer Oto” Aglianico del Vulture Region / Country of Origin: Basilicata, IT About the winemaking: 100% Aglianico Del Vulture planted at 420 m/1378 ft. organically farmed vineyards planted in 2002. The fruit is destemmed and fermented for 10–14 days in stainless steel at a warmer temperature, between 82 and 89 Fahrenheit, which helps extract deeper color and tannins. The wine is pumped over daily during this fermentation to further extract color, flavor, and aromatic compounds from the grape solids as well as adding to the tannic structure. The wines are then aged for 2–3 years in stainless steel tanks before being bottled lightly filtered but not fined. Tasting Notes: Medium ruby in the glass with a nose that brings to mind Bordeaux with its notes of forest floor, cassis, black currant, eucalyptus, and volcanic rock. Full-bodied and dry with lots of fine-grained tannins with bright acidity, the wine is bursting at the seams with flavors of graphite, black plum, and blackberry with a long savory mineral finish. Winemaker: Paolo and Michele Latoracca Price: $23.99+tax Suggested Food Pairing: grilled mushrooms, aged hard cheeses, beef ribs, brisket, barbacoa Cantina Madonna delle Grazie 2024 “Leuconoe” IGT Basilicata Bianco Region / Country of Origin: Basilicata, IT About the winemaking: 100% Aglianico from a tiny 1.5 hectare (3.7 acres) plot in an organically farmed vineyard planted in 1989 on a flat slope at 500 meters. Whole-cluster pressed and fermented with ambient yeast for 16–22 days at low temperatures. The wine is then aged in stainless steel for several months and doesn’t undergo malolactic fermentation to keep the wine feeling fresh and amplify the fresh fruit notes. Tasting Notes: Pale straw, almost clear in the glass. A heady perfume of oyster shell, cantaloupe, fresh savory herbs, orange blossoms, and marzipan on the nose hints at the flavors to come. Though dry and on the lighter side of medium-bodied, the wine is lush and voluptuous in the mouth with flavors of ripe juicy navel orange, melon, tangerine, orange blossom, and nectarine bursting out of the glass with vibrant acidity and a long, juicy finish. Winemaker: Paolo and Michele Latoracca Price: $23.99+tax Suggested Food Pairing: softer cheeses, citrus and tomato salad, salmon, seafood rillettes cala
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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.
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Wine of the Month November: Château de Vaux
While Moselle is one of the newest AOCs in France, having received the status only in 2011, the history of this small AOC in the Lorraine IGP—based around the cities of Metz and Nancy in the northeast, bordered by Alsace to the east and Luxembourg and Germany to the north—dates back to Gallo-Roman times. Defined by the foothills of the Vosges Mountains and a series of river valleys based around the Meuse, Ornain, and Moselle Rivers, this cool continental climate has been prized for its vineyards since 276 AD, when Emperor Probus issued an edict authorizing vine cultivation in northern Gaul, and the entire Metz region became known for its vineyards. The influence of the Moselle vineyards continued throughout the Middle Ages, as abbeys, religious institutions, and lordships regularly purchased Moselle wines. With Louis XIV’s revocation of the Edict of Nantes—originally put in place by Henry IV in 1598 to grant some religious and political protection for the Calvinist-Protestant Huguenots—vineyards were abandoned by the largely Protestant landowners, and the land was divided up by lottery; the Parliament of Metz was staffed with people of Burgundian origin who continued overseeing the vineyards. By the beginning of the 19th century, the region was known for its Pinot Noir, which was prized for its use in sparkling wine. By midcentury, industrialization and urbanization threatened vineyards as land was used for further development, though tenant farmers and sharecroppers kept the vineyards alive, going into debt to buy back vineyards. The region was thrown into further turmoil with the annexation of the Moselle by Germany following the Franco-Prussian War, with German merchants using the fruit from the vineyards to make Sekt. By the eve of the Moselle’s return to France in 1893, it was on the verge of becoming a “second Champagne,” with Roederer & Co. sourcing grapes from Longeville-lès-Metz and Paille-Laurent from Moulin-Gravelotte. The 20th century brought phylloxera, two world wars, and the establishment of the Champagne AOC, leading to the relocation of large estates—all of which devastated the region. This was exacerbated by large amounts of debt and an individualist streak among many winegrowers: diseased vines were not replanted with grafted vines, and a cooperative was not created to help weather the crisis. By 1986, there were only 10 hectares producing wine in the region. In 1999, Norbert Molozay and his wife, Marie-Genevieve Molozay, purchased a small estate in the village of Vaux from a librarian who had revived viticulture in the region by planting the first vines on three hectares. Norbert, a Beaujolais native trained in Dijon, was a “flying winemaker”—a traveling consultant working in various cellars and vineyards around the world—with experience in New Zealand, Australia, the U.S., Burgundy, Beaujolais, Alsace, and the Languedoc. Marie-Genevieve, a Metz native whose family had been wine merchants for five generations, is a trained scientist who pivoted to oenology, receiving a degree in Dijon. The two immediately fell in love with the estate—a 16th-century château that had been used for the production of sparkling wine under German rule—and were excited by the potential of the region, with its mix of well-draining marl and limestone soils and its south- and southeast-facing vineyards protecting it from the cool, damp weather coming from the west. They began consolidating parcels (they now own one‑third of the vineyards in the region) and changed agricultural practices, starting organic conversion in 2010 and receiving Demeter certification in 2014, having converted to full biodynamic farming. No animal products are used in the making or bottling of the wine. They make pristine, easy‑drinking wines that will be perfect for your holiday table. Cheers, Justin Malesheetz- Wine Buyer Fillmore Chateau de Vaux Molozay 2022 Moselle Pinot Noir Les Hautes Bassières Region / Country of Origin: Vaux, Moselle, FR About the winemaking: 100% Pinot Noir from Demeter certified vineyards harvested manually and destemmed. The grapes macerate for three weeks with daily punch downs to extract color, tannins and aromatic compounds from the skins. The processed juice is then blended with the free-run juice and fermented in stainless steel, then aged in a wide range of barrels for 12 months before blending and bottling. Tasting Notes: Pale ruby in the glass with a nose of morello cherry, peony, and slate. Medium bodied with vibrant acidity and silky tannins, this dry pinot is bursting with flavors of fresh herbs and tart cherries with a savory mineral note shining through on the long finish. Vineyard Manager: Norbert & Marie-Genevieve Molozay Price: $25.99 btl/ $280.69 cs Suggested Food Pairing: Chicken pot pie, coq au vin, mushroom croquettes, Thanksgiving dinner. Chateau de Vaux Molozay 2024 Moselle Blanc Les Gryphées Region / Country of Origin: Vaux, Moselle, FR About the winemaking: A blend of 50% Auxerrois, 20% Müller-Thurgau, 20% Pinot Gris, and 10% Gewürtztraminer that goes into a pneumatic press once it arrives from the vineyards and is vinified separately in vats at low temperatures. Tasting Notes: Bright nose of white flowers, grapefruit, and lemon zest. Dry and on the lighter side of medium-bodied with a roundness that is framed with bright acidity, this wine is bursting with flavors of ripe stone and citrus fruit with a long mineral finish. Winemaker: Norbert & Marie-Genevieve Molozay Price: $23.99 btl/ $259.09 cs Suggested Food Pairing: scallops, chicken fricassee, vegetable terrine, mussels, richer fishes like trout and salmon, pasta with cream based sauces.
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October Wine of the Month Club: Mediterranean Varietals in California
California Mediterranean Varietals The origins of California wine are rooted in Spanish history. Spanish grapes first arrived in what was then Alta California with the Franciscan padres, including Father Junipero Serra, in the late 1700s. They planted Listán Prieto (aka the Mission grape) throughout Southern and Central California. As Catholics, the Spanish valued grapes and red wine as essential symbols in both their rituals and culture. The padres became known for cultivating drought-tolerant, hedge-pruned vines, and their viticultural techniques and tools were passed down to California’s early grape growers. While the Mission grape fared poorly in the cooler areas around Mission San José and Mission Santa Cruz, it thrived in the warmer regions of the Central Valley and Sonoma. By the mid-19th century, nurseries were propagating vines from across Europe. Italian and Spanish varieties flourished in the state’s warm, Mediterranean climate. The Gold Rush brought waves of immigrants eager to slake their thirst with the oceans of wine produced in Santa Clara, Napa, the Central Valley, and Sonoma. Between 1850 and 1890, wine production ramped up across the state as settlers and viticultural pioneers began importing cuttings. Italian immigrants, one of the largest groups to arrive during this period, brought agricultural expertise and found the climate similar to that of their homeland. As a result, wineries sprang up throughout the state in the late 19th century. Prohibition, enforced by the Volstead Act beginning in January 1920, forced nearly all of California’s wineries to shut down. Although the 18th Amendment was ratified in 1919, the nationwide ban on alcohol sales took effect the following year. Yet vineyard acreage grew in some regions, as grape concentrate was shipped nationwide and sacramental wine continued to be produced for the Catholic Church. These measures kept the industry alive, though vastly diminished. By the time Prohibition ended in 1933, the number of wineries in California had plummeted from about 700 to just 40. Following the repeal of Prohibition, the wine industry emphasized quantity. Once again, a sea of cheap, sweet wine flowed from the Central Valley. By 1952, Mission was still the fourth most planted red grape, and Palomino led among white varieties. Wines of many types were generically labeled “Burgundy,” “Chablis,” and the like, and although most California “Chablis” was made of Chardonnay, the “Burgundies” were made from blends of Zinfandel, Tempranillo, Syrah, Petite Verdot, Grenache, and Cabernet Sauvignon; little to no Pinot Noir was included. Although the 1970s and 1980s saw a rise in Mediterranean plantings used for quality winemaking, it wasn’t until the 1990s and early 2000s that winemakers and enthusiasts began to rediscover the hidden gems scattered throughout the state. While Spanish varieties are steadily gaining attention, they still make up only a small portion of California’s vineyards compared to classic grapes like Cabernet Sauvignon and Chardonnay—so we’re especially excited to share this month’s selections with you. Cheers! Justin Malesheetz Fillmore Wine Buyer 2023 Orixe Sotelo “Soto” Godello Region / Country of Origin: Sonoma, CA USA About the winery: Orixe Sotelo is the passion project of husband and wife team Gustavo and Jackie Sotelo. Originally from Mexico City, Gustavo has spent over 15 years working in such wineries as Etude, Mumm, Bodegas Mauro (the personal project of Mariano Garcia, who had been winemaker at the legendary Vega Sicilia for 30 years), and finally Scribe, where he is the current Director of Winemaking. Jackie, a UC Berkeley graduate with a certificate from the Wine and Spirits Education Trust, has spent an equal amount of time working on the marketing and sales side of wine with such wineries as Ashes & Diamonds and Bedrock Wine Co. Their focus is on Spanish varietals as they believe these grapes are best suited for the climate of California. About the winemaking: 100% Godello, the first planted in the state, from Birdland Vineyard at the base of Sonoma Mountain in the town of Glen Ellen. After a light crushing and sitting on the skins for three hours, the grapes were pressed and transferred to 500-liter puncheon where it underwent primary fermentation but not malolactic fermentation. The wine was then aged 10 months on its lees. Tasting Notes: Pale gold in the glass with a nose of fresh grapefruit, lime, menthol, and dried herbs. Vibrant acidity on the palate with a waxy roundness and flavors of ripe green citrus with a long dry mineral finish. Winemaker: Gustavo Sotelo Price: $25.99 btl/$280.69 cs Suggested Food Pairing: Smoked salmon, sushi, grilled seafood 2022 Perlegos Winery Duetto Red Blend Region / Country of Origin: Clement Hills, Lodi, CA USA About the Winery: John and Jeff Perlegos' family has been farming in Lodi since the 1950s. 1st generation Americans born of Greek immigrants, they grew up on a vineyard and helped their parents with irrigation work and at their general store during summer. While they only started making wine in 2020, the grapes from their vineyard have been used by such wineries as Bedrock Wine Co, Sabelli Frisch, and Maître de Chai. About the winemaking: 50% Nero d’Avola from Fernow Ranch, an organic, no till vineyard in the northern end of Lodi near the town of Acampo, and 50% Zinfandel from the Perlegos own Stampede Vineyard in the Clement Hills AVA of Lodi that was planted in the 1920s. Grapes the vineyards were destemmed and fermented separately with ambient yeasts. The wines are then aged for 16 months in neutral French oak before being blended at bottling. Tasting Notes: Deep garnet in color with a nose of dark cherry, potpourri, and fresh red and black bramble fruit. On the lighter side of medium bodied with refreshing acidity and fine grained tannins with flavors of dark cocoa, raspberries, and tart black fruit with a dry, long earthy finish. Winemaker: John and Jeff Perlegos Price: $24.99 btl/$269.89 cs Suggested Food Pairing: Lamb, barbacoa, grilled pork chops, carne asada, barbecue chicken
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