- Our Clubs
Xavier’s 2019 Le Rocher des Violettes Chenin “Vin de France” is made of 100% organic Chenin Blanc grapes sourced from decalssified Montlouis vines (75% from Les Borderies and 25% from Negrette). Some peculiar local regulation keeps this from being labeled as "Montlouis Sur Loire". These vines, which are grown in soils of limestone and silex, average over 60 years old. The grapes for the 2019 were hand-harvested and the wine was fermented using only indigenous yeast. Once fermentation was complete, the wine was aged 90% in stainless-steel and 10% in large older barrels. The 2019 Le Rocher des Violettes Chenin “Vin de France” is a dry, fuller-bodied 100% Chenin Blanc with just a kiss of oak. In the nose aromas of honey, green apples, ripe pears, chalk, and clover flower are rich and complex. These flavors coat the palate on its initial attack and are followed by bright acidity leaving the palate clean and fresh.
2018 was our second vintage with full control of farming at our nearly 130-year-old estate site (still gives me chills to say that), and we enjoyed a mild and even vintage leading to a relatively late harvest at this amazing Delta site. This is a classic Evangelho, showing the bright and composed fruit we expect along with the savory bite inflected by the Mataro and Carignan, and one that should provide plenty of pleasure throughout the years.
Il Carbonaione is a full-bodied, rich wine with an exuberant personality and great aging potential. It has abundant aromas of red and dark berry fruits - tart cherries, blackberries, currants, and plums with notes of spice. On the palate, the wine is lush and full-bodied with flavors of berry fruits buoyed by focused tannins unfolding over a pleasant, lingering finish.
James Suckling Top 100 Wines of 2019: ""A fruity style, boasting cherry and raspberry flavors and a light touch of oak spice. Leather, earth, iron and sanguine elements creep in as this gains air. Firms up, ending with a dusty finish." 97 Points
A bounty of ruby red cranberry, cheery, and black plum. Soft velvet like tannins and perfect acidity to make this a wine enjoyable on it own or with food. It has winter spice and herbaceous notes giving it a savory quality.
This medium bodied ruby wine goes great with barbecued and grilled meats, pork fillet with fruit sauce (plum or apple), deep tomato sauces, and roasted carrots.
Reminder: We can only ship spirits within California at this time.
We are excited to announce the anniversary release of Hooker’s House 12-years-old General’s Reserve Bourbon. Distilled in 2006, the General’s Reserve Bourbon has been patiently resting in our Sonoma Distillery for this moment. After close to 13 years in New American and New French oak barrels, It has reached its peak. The Bourbon was bottled last week at 94 proof. We are observing a fantastic and rounded flavor profile from extended aging in new premium barrels. Expect a balanced combination of roasted chestnuts, black pepper, charred marshmallows, coconut husk, and plum jam. General’s Reserve represents the finest, rarest, and oldest spirits in our collection. It has been worth the wait.
REMINDER: We only ship spirits within the state of CA at this time.
Just like days when you need a sweatshirt on the beach, we’ve added a layer of warm and comforting flavors to our original gin. The gin is barreled at full distillation strength (180 proof) for three months in three different kinds of twice-used barrels: Ex-bourbon Apple Brandy, Ex-bourbon Rum, Ex-bourbon Sea Salt. The results are blended and diluted to 101 proof and rested in stainless steel for six weeks before bottling.
Without the heavy oak and char qualities of new barrels, the familiar botanical notes of Bimini Gin are enhanced rather than overshadowed. The citrusy notes of hops and grapefruit are intensified with hints of salinity. The juniper upfront mingles with tree fruit in the middle palate and then subsides into a lingering caramel and vanilla finish.
Reminder: We only ship spirits within California at this time.
This item is worth one entry into the Wan Winkle purchase offer. See home page for details.
The whisky pours a beautiful golden amber color into the glass with great viscosity. You can smell the rich oily, buttery malt flavors baked into an array of fruits like bananas, apples and oranges. After a little air, the fruits become more dried, oxidized and complex. Notes of raisin and date and dark chocolate emerge. The palate is complimentary with flavors of pecans, fig newton, caramel and toffee, with a long and gentle finish the leaves a lingering spice. Brilliant!
100% Grenache, Certified Organic.
VINEYARD Fruit off of the Scaggs Vineyard in Mt. Veeder, Napa Valley sitting at 1,100 feet elevation with eastern facing exposure. Vines planted back in 2000.
SOIL Well draining sandstone, with a deeper mix of shale, aiken, and volcanics.
VINIFICATION AND AGING 3-day cold soak was performed with 50% stem inclusion. Spends 18 days on skins. Native yeast alcoholic fermentation performed. Aged sur-lie for 11 months in neutral Burgundy barrels.
Distinctive variety perhaps best known for sweet wines. This dry example shows a distinctive oily, slightly phenolic texture, fresh acidity, very complex and interesting aromas and flavors (herbal hints, white peach, even a hint of marmalade). Long; I bet this would age, although I haven't had older examples.
Vignobles Bulliat’s 2019 Morgon “Nature” is made from 100% Gamay that comes from a south-east facing 4-hectare hillside plot that reaches up to a 40° slope. The soils are composed of crumbly schist and granite, and vines average 60 years old. After the grapes are hand-harvested, whole-cluster fermentation takes place after a long maceration in temperature-controlled stainless-steel tanks using only indigenous yeasts. Once fermentation is complete, the wine is aged in concrete vats for 4 months and bottled unfined, unfiltered, with no added sulfites.
Bright and fragrant, with strawberry and cranberry infused fruit, Bulliat’s Morgon shows wonderful finesse along with its balanced tannin structure. There is also a clear mineral backbone, which adds to the beautiful aromatic and textural lift present in the wine.
Light garnet in color with faint orange hues around the edge of the glass.
Rosehip and violet notes; wild berries, cherry, balsamic accent and an essence of forest floor when you swirl it. At the first sip it is surprisingly soft and smooth. The trick here is to open the bottle a few hours or a day before serving. Your patience will be rewarded with intriguing elegance and a long, silky finish.
North Berkeley Wines
WINEMAKING: Hand-harvested. Fermented full cluster on indigenous yeasts in tank; gently crushed by foot. Aged for approx. one year in older French oak barrels (barrels generally older than six-seven years). Bottled unfined and unfiltered.
TASTING IMPRESSIONS: Aromas of black cherries, boysenberries, light licorice, earth. Mouthfilling, suave yet grippy tannins; long finish.
PAIRING SUGGESTIONS: Grilled pork sausages; game meat in red wine sauce; roast lamb
Deep ruby red with garnet hues in the glass. Dark cherry, blackberry and a spicey
toasted note upon olfactory analysis. Wine of assertive personality, full body,
with a mark of marasca cherry to coat a warm earthiness.
60% Sangiovese, 20% Montepulciano, 20% Sagrantino.
No doubt you will have heard of and seen the globally famous Italian pasta brand called ‘De Cecco’ which has been family owned since 1886. After becoming a sommelier, Adolfo De Cecco started a project to create a world-class Montepulciano d’Abruzzo wine. .He pitched the concept to Thomas Duroux, winemaker and general manager of Chateau Palmer – a famous Margaux Third Growth vineyard in Bordeaux. Duroux was immediately intrigued by the project, so much so that he came to Abruzzo immediately. After touring the entire region, De Cecco and Duroux arrived in Ofena, in the province of Aquila, an area almost 500 metres above sea level. This, they decided, was the perfect location to focus on a wine that could be refined and elegant.
When they found the perfect vineyards, INALTO was born. where the micro-climate softens the tannins and gives the wine elegance, freshness and structure. In terms of body, excellent balance between softness and the freshness that remains the trademark of this fine wine. You immediately notice an excellent harmony. The red fruit is always predominant, but then the black pepper becomes more evident and opens the door to a long finish that gently pinches the tongue.
After becoming a sommelier Adolfo De Cecco started a project to create a world-class Montepulciano d’Abruzzo. He pitched the concept to Thomas Duroux, winemaker and general manager of Chateau Palmer. Duroux was immediately intrigued by the project, so much so that he came to Abruzzo immediately. After touring the entire region, De Cecco and Duroux arrived in Ofena, in the province of Aquila, an area almost 500 metres above sea level. This, they decided, was the perfect location to focus on a wine that could be refined and elegant. When they found the perfect vineyards, INALTO was born.
Inalto uses no chemical fertilisers, pesticides or herbicides in anticipation of a conversion to organic farming.
The geographic designation Colli Aprutini, can be used by wines from the province of Teramo. The first historical evidence of winemaking in Abruzzo dates back to Polybius, a Greek historian who lived between 205 and 123 BC. Polybius describes the quality of wines from Piceno-Aprutina, an area which corresponds roughly to modern-day Teramo.
Massetti Francesco uses no chemical fertilizers, pesticides or herbicides.