- Our Clubs
Valentine's Day Treats
Aged for three years prior to being disgorged; a blend of 50% Pinot Meunier, 25% Pinot Noir, 25% Chardonnay; selected from vineyards situated in Vrigny, Coulommes and Pargny. A modest dosage is applied at the time of disgorgement to render a fresh, floral, but still full-bodied Champagne.
Ruby red with violet highlights. Fruit-forward with notes of currants, raspberries, blackberries and prunes. Well-balanced with sweet tannins and good acidity.
Pairs well with appetizers, pastas, white meats, red meats and roasts.
Distilled by MGP & Bottled by Nelson’s Greenbrier Distillery, Nashville, TN
Aged 10 years in new American oak for 10 years | Finished in Madeira Casks
Bottled in November 2018 at 112.7 proof (56.35% ABV)
Just in the nick of time before the end of 2018, our American Whiskey Club selection of 2018 is finally here! We’re excited about everything we bring in but this one is special because of its scarcity. I have been eyeing up a Belle Meade cask for a while now. I’ve always liked the whiskies, but wanted to wait for the right opportunity to feature them in the club. Rather than just featuring the general market releases of their cask finishes, I was determined to procure our own cask. It took about a year of back and forth conversation with their sales director before we were able to make it happen. They don’t do many private casks for accounts, and it turns out they had been burned last year by an San Francisco merchant who ended up not taking the barrel they had committed to earlier. When they first offered PlumpJack a cask, they offered up a non-finished single barrel bourbon. I’m sure it would have been great, but seeing as the juice had been distilled in Indiana at Midwestern Grain Products (MGP) – I wanted to get something that Belle Meade had a hand in creating. I held out and told them to contact me when they had a cask finish become available. When the samples of Sherry and Madeira casks arrived the choice was difficult. Both finishes were delicious but in the end I thought the Madeira cask was a little more unique and unknown for most whiskey drinkers.
Belle Meade bourbon is produced at Nelson’s Greenbrier Distillery in Nashville, TN. It is in a select group of brands that existed a long time ago, then closed, only to be re-opened decades later by family decedents of the original founder. The Belle Meade Plantation was once a world famous horse farm in Tennessee owned by the Sperry Wade & Company. They contracted a man named Charles Nelson to create whiskies for their plantation and it became a huge hit. It was sold from 1878 to 1909, until Tennessee adopted statewide prohibition. In 2006 Charlie and Andy Nelson were inspired to resurrect the brand after visiting a local butcher who pointed out buildings across the street from his shop that had once belonged to the distillery. After taking one sip from the spring water that had once fed into the abandoned still house, they new they were going to be in the whiskey business. They formed the business in 2009 and in 2015 began operating a still house in Nashville.
This barrel of Belle Meade bourbon was aged for just over 10 years in New American oak before being finished in Madeira casks for a few months. The whiskey pours a beautiful golden brown color into the glass. One sniff and you can immediately tell the Madeira influence in the whiskey. Sweet, dried tropical fruits like papaya and mango, burnt caramel, and California golden raisins emerge from the glass. Your first initial sip re-confirms the Madeira influence with more fruit flavors complimented by a dry nutty finish. It’s funky! Big and bold, this full-bodied whiskey goes down really smooth, especially for the higher proof of over 56% ABV. Sipping this straight or with a little water is where the whiskey really shines. Ice will make it down go even quicker but accentuate the dry finish and tone down the sweetness on the attack. It makes a killer old fashioned or boulevardier cocktail, and would be a killer pairing to a cigar if that is your thing. Enjoy!
The aroma at first blush is a layered cloudburst of flowers, nectar, and white fruits offered in apology to the onslaught of flavors of peach, Juicy Fruit gum, and rose petals which quickly evaporates off the tongue leaving a delectable dry finish and sense of euphoria that comes with a return to the good graces of one's stung love.
Contains milk proteins. May contain traces of peanuts, tree nuts.
Here is the quintessential summer camping treat, all grown up. It’s the ultimate melty, ooey-gooey, chocolate graham marshmallow experience. We give you a portioned bar of the finest couverture chocolate, four vanilla-bean marshmallows, and eight freshly-baked honey vanilla graham crackers. Put them together and you have an indulgence unlike any other, outdoors or in.
Four perfect portions of our fine couverture chocolate, four gourmet marshmallows, and eight delectable hand-crafted graham crackers.
Try a sampling of three of our most popular flavors with our variety tasting pack of fine couverture chocolate, just waiting to be dunked into steaming milk, stirred, and experienced.
Salted Caramel, 40% cocoa. Coarse sea salt tops a block of creamy, caramely milk chocolate.
Vanilla Mint, 37% cocoa. A hint of mint blends with warm vanilla in our creamiest milk chocolate.
French Truffle, 55% cocoa. Fine dark couverture blends with a pinch of classic cocoa.F
Brasserie Dieu du Ciel
“Black ale with aromas and flavours of vanilla, dark chocolate, bourbon and roasted malt. The vanilla and cocoa marry nicely, without out-competing each other, to produce a surprisingly well balanced beer. This beer is mildly hoppy, but the cocoa introduces a touch of bitterness. Its colour may be intimidating, but it is a very smooth beer within reach of most beer drinkers. This highly appreciated dessert beer is brewed with organic fair-trade cocoa and first rate vanilla beans.”
Stout brewed with graham crackers, molasses with natural flavor added. Campfire Stout evokes fond memories of wilderness and camping adventures. Notes of chocolate and graham cracker topped with a hint of marshmallow will leave you wanting s’more. Like any campfire experience, this beer is best shared with a warm circle of family and friends.
The Love Red grapes were harvested in the second week of September to preserve the grape’s natural acidity. The Carignan and Syrah were both whole cluster fermented and destemmed in concrete and stainless tanks. The Valdiguié went under carbonic fermentation in stainless steel. Aged for 8 months in concrete and neutral French oak barrels.
50% Carignan, 36% Valdiguié, 8% Syrah, 6% Cabernet Sauvignon
We started making our Love Wines because we want to provide a more affordable everyday drinking wine to a larger market while still espousing the key tenets we believe in --- minimal intervention and sustainable farming. The Love wines are larger production blends by design. We still use only native yeasts and bacteria for fermentation with no additives or adjuncts, but we do choose to use trace amounts of SO2 at bottling. Each of the Love blends contain grapes from vineyards with varying degrees of intervention and the vineyards and blends can change with each vintage.
This is the icon wine of the historic Serego Alighieri estate and comes from the eponymous vineyard, the source it seems of the very name Amarone itself.
This noble wine is produced using time-honoured practices in the vineyard, in the ancient drying lofts and in the cellars.
Its elegant personality is enhanced by the use of the Serego Alighieri clone of the Molinara grape and by ageing in cherry-wood casks, as family tradition dictates.
From the Producer:
Amarone Corte Sant’Alda is made from a selection of Corvina 40%, Rondinella 20% and Corvina Grossa 40% from our central vineyards – Roaro Vineyard 7 – Valletta Vineyard 5 and Bosco Vineyard 6 – for an overall area of 3.70 hectares.
All the vines are grown using the simple guyot system with a density of 6400 plants/hectare.
All our grapes have organic certification and in recent years the vineyards have been managed on the basis of bio-dynamic agriculture principles.
The experience of the grape-pickers who come back year after year and the groves in a strategic position are fundamental elements in the traditional and natural grape drying process that utterly excludes any kind of forcing
The grapes are placed in wooden boxes in the vineyards themselves and must ensure optimal quality, ripeness and well-separated bunches. They are then kept until February in integral and healthy condition.
Over these months, a physiological reduction of around 60/65% takes place involving important conversion and concentration.
“Piè di couve” exclusively with native yeasts helps activate all fermentation stages in 40 hl vats. Low seasonal temperatures ensure that this stage lasts for more than a month, during which time continual rack and return and manual wine-crushing procedures ensure the best extraction of the goodness and elegance of the skins.
On completion of fermentation and after pouring off, the new Amarone is left for no less than three years in oak barrels of various capacities and ages.
The beautiful salmon color hints at the lovely qualities in this unusual rosé blend. Inviting aromatics of tree-ripened apricot and juicy peach lead into the crisp, refreshing flavors. A silken mouthfeel offers delicate mélange of white nectarine, apricot and white peach with traces of lime and tangerine zest, green apple and a mineral essence. Balanced with bright acidity and a creamy texture, this unique rosé makes a wonderful addition to an appetizer or salad course, or lighter fare entrées.
Our 2017 Napa Valley Sauvignon Blanc has aromas of lemon, lime, grapefruit, honeydew melon, orange peel, and white flowers. On the palate, there is more vibrant citrus with melon, honeysuckle flavors followed by a crisp acidity and touch of minerality. A bit of Semillon and Viognier in the blend add another layer of complexity to the wine with flavors of kiwi and lemon cream pie. By fermenting in stainless steel, French oak, and concrete, we build layers of complexity. The barrel fermentations add texture, density, and viscosity to the mid-palate of the wine, while the concrete adds a touch of flint and minerality to the finish along with mid-palate richness. Stainless steel fermentations preserve the natural Sauvignon Blanc aromatics, vibrant acidity and crispness.
This approachable 2016, delivers notes of rainier cherries, currants, elderberries, incense, forest floor, and dried herbs with bright acidity, adding freshness and verve to the long persistent finish.
85% Cabernet Sauvignon, 15% Merlot
In 2016, the vineyard sources remained mostly the same as we continued to work with our favorite local growers to craft this wine. The majority of the Cabernet Sauvignon comes from Ink Grade (on the back side of Howell Mountain), which provides the framework
and structure to carry this wine. We headed south incorporating vineyards in Pope Valley, Stags Leap District and Oak Knoll that complimented the abundance of tannin, color and structure already in place. This diversity and range within Napa Valley has allowed us to craft a wine which showcases the unique Napa Valley terroir in an approachable, elegant style.