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- This wine is fermented spontaneously. Ampeleia is born from the synergistic blend of different grape varieties sourced in vineyards found on the hillsides dominated by the town of Roccatederighi, in the heart of Maremma., It embodies this land from the chestnut woods on higher ground, through the Mediterranean scrubland, to the lower fields with cork-oak woods. Six grape varieties are blended in this wine aspiring to represent the Mediterranean tradition of cultivating diversity.
Ampeleia was born in 2002 from the collaboration and friendship between Elisabetta Foradori, Thomas Widmann, and Giovanni Podini; they saw in Ampeleia a place where they could not only develop an agricultural project but also fulfill a common vision. The project aspires to represent the inherent diversity and huge potential of this particular area of Maremma, the "Colline Metallifere," which are not the coastal lowlands one usually associates with the Maremma, but mineral-rich hills that have been mined since Etruscan times.
The estate results from the purchase of different plots of land, located far apart and on different altitude levels, with the precise aim of creating a great variability in altitude, soil type and microclimatic conditions; each vineyard has a distinctive identity that is enhanced by the uniqueness of the surrounding environment. Variety is the keystone and soul of Ampeleia. In fact, variety represents the project’s constant quality, both physically and symbolically, and is harmoniously expressed in its wines that taste of the varied lands of the area around the village of Roccatederighi. Many of the grape varieties that have been planted in Ampeleia are common in Mediterranean farmlands. In past times, vineyards were not planted with just one grape variety but many types of grapes were present and they were all harvested at the same time; the vineyards at Ampeleia reflect this tradition.
Within this diversity, the estate focuses on Cabernet Franc and Alicante Nero, a distinctly Tuscan biotype of Grenache. Though Ampeleia owns around 120 hectares of land, only 35 hectares are planted to vine and 56 hectares are dedicated other cultivations, in an attempt to keep the landscape intact to promote biodiversity.
The Grenache expresses all its qualities through the wine: exuberance of red fruit, roundness of tannins. The Syrah and the Cinsault bring their structure and elegance. The 2016 vintage, with exceptional climatic conditions, allowed the Grenache to fully express itself. This cuvee Est Ouest is then the perfect wine for an aperitif between friends or to de-stress after a hard day of work.
Pair with red meat and charcuterie.
Made from its own special recipe, ANGOSTURA® orange bitters is a complex blend of tropical oranges and spices. “The soul of an exceptional dry martini”; it is wonderfully versatile and pairs perfectly with vodka, gin and whisky. It also adds a depth of flavour to rum cocktails. Its complexity and layers of flavour also make it a culinary must-have ingredient. A perfect accompaniment to savoury sauces, seafood and chocolate.
Thanks to the use of delicate macerations and of non-toasted barrels, the elegance of the varietal aromas remains intact. Cherry, raspberry, blackberry, rose and a delicate spicy note of white pepper. The freshness harmonizes with the warm notes and the exceptional soft tannins.
- 1 Aperol Bottle (750ml)
- 1 bottle Prosecco (750ml)
- 1 Fever Tree Club Soda
Pour equal parts Prosecco and Aperol into a wine glass with ice and top with a splash of club soda. Garnish with an orange wheel.
The year 2016 was a good one for grapes in the northern part of Sonoma County. Our cooler vineyard sites had the unique advantage of a long and moderate growing season. With this mellow, even weather, our fruit ripened gently. The result: deep flavors with complex, integrated tannins, and lively characteristics that make this vintage one of our best.
Four hillside Cabernet vineyard sites, all with mineral-rich volcanic soils, are always the first focus of this blend. In 2016, our Merlot harvest was particularly incredible, yielding stunning acidity with full and silky tannins. It was a perfect partner to the vivid fruit profile of our Alexander Valley Cabernet vineyards. This year's blend of the two achieves an uncommon, sophisticated balance.
Blend: 93% Cabernet Sauvignon, 7% Merlot
*This product is available for local delivery in the SF Bay Area only. It is currently being stored refrigerated at an offsite location. Delivery arrangements will be made after payment clears.
The first release from Armand de Brignac, the Brut Gold remains the most iconic cuvée in the range. Rich with the old world traditions of champagne blending, it is a trio of vintages from some of the most lauded terroirs in the region, resulting in a prestige cuvée that expresses vibrant fresh fruit character, and layers of complexity.
Marvelously complex and full-bodied, its bouquet is both fresh and lively, with light floral notes. On the palate, our Brut Gold has a sumptuous, racy fruit character perfectly integrated with the wine's subtle brioche accents. The Champagne's texture is deliciously creamy, with great depth paired with a long, silky finish. Our Brut Gold is pressed from a perfectly balanced blend of Chardonnay, Pinot Noir, and Pinot Meunier wine.
40% Chardonnay, 40% Pinot Noir, and 20% Pinot Meunier
A core of bold, powerful fruit leads to layers of blackberry, cherry, mocha, and hints of black pepper. There is a refreshing balance to the buoyant, seamless fruit and savory spices that begs for another sip. The finish is smooth and lingering with lightly toasted oak and soft tannins.
Tequila and mezcal are produced in different states of Mexico (though there is overlap). Tequila can only be made, by law, with one variety of agave: the Blue Agave.
Labeled as "blanco organico", the Arte Nom 1549 comes from Destiladora Refugio located in El Arenal (known as the entrance way to the blue agave region of Jalisco), just west of Guadalajara. One of the few distilleries using certified organic agave, Refugio's blanco spirit is one of the cleanest in the business. The nose is an explosive bouquet of pepper, citrus, salt, and sweet agave, with each flavor making itself completely known in equal amounts. The palate is medium-bodied and clean on the entry, before bursting with more pepper and citrus and ultimately finishing with flavors of roasted agave, tangy fruits, and baking spices.
Round red cherry, deep plum and ripe cranberry fruit mix with ginger spice and wet slate on the nose of this appellation blend from Ed Kurtzman. There's an iron tinge to the palate, giving its wild red cherry and thyme flavors a mineral kick, framed by leathery tannins and zesty acidity.
Averna has an intense and sweet-bitter taste. The notes of orange and liquorice are balanced by those of blueberry, juniper, rosemary and sage. Every taste is a journey to the real Sicily. This makes the bitter Averna a true multi-sensory experience
Avuá Prata Cachaça is rested in stainless steel casks before being hand bottled. The result is a LUSH and CRISP spirit with subtle floral notes perfect for exciting new cocktails, or the O'Clássico Caipirinha. Discover and enjoy our unique hand crafted Avuá Prata Cachaça cocktails.
Nose: Beautiful balance of ethanol and winter wheat starch at first hint. No detectable impurities. Layered notes of root vegetables in the back such as beets, potatoes, carrots and ginger. Light citrus oils surface after 2-3 minutes.
Like many a good story, Hervé Azo’s began with love-at-first-sight. When this native Breton left his high-powered job in Paris to work the harvest in Chablis in the early 1970s, he never returned. Captivated by his new-found home, he began to slowly acquire vineyard land—at the time, only a fraction of the astronomical value that it is today. The property now encompasses 12 hectares of vineyards; nine of which are located on the premier cru slopes around the village of Milly. The soils here are as pedigree as they come, with the Chablis and premier cru vineyards rooted to the famous Kimmeridgian limestone, rich in prehistoric fossils, and the Petit Chablis from the Portlandian limestone just outside the limits of classic Chablis. In 2004, with his daughters partaking in other careers, Hervé transitioned the domaine into the capable hands of Jean-Marc Brocard, whose family has a strong viticultural legacy in Chablis. Jean-Marc has kept the domaine intact, with the vineyards being transitioned to organic farming since 2006. The Brocards keep yields low at an average of 45 hl/ha.
Every attempt has been made to remain true to the original, purist house style that the Azos spent so much time and effort creating. Using only native yeasts, the grapes are pressed gently by pneumatic press, and are fermented and aged exclusively in stainless steel vats to retain the classic mineral qualities of Chablis. The wines are then bottled unfined yet lightly filtered, and left to rest. After a couple of years in the bottle, the wines begin to blossom and flesh out. The nose takes on the buttery, yeasty aromas which true connoisseurs look for from French Chardonnay. In fact, historically, the wines from Chablis were never sold until they had been in the bottle at least three years. Only then, when the wines lost their youthful, citrus qualities were they deemed suited for the market.
earthy notes of cinnamon and cloves that follow the full and fruity attack, with berries in the middle pallet. The wine coats the tongue ending with a juicy, spicy finish and bright acidity. Robust butifarra sausages (a plump white sausage
made from pork, garlic, and spices), fricandó (a hearty veal and mushroom dish), roasted vegetables served with a tangy Romesco sauce, roast duck or cassoulet, roasted chicken, or couscous with chorizo and fennel would be delicious and
perfect dishes to accompany this “natural” Garnacha.
This estate whose name means four winds is in the Douro Superior, the easternmost part of the Douro region. It is intensely rich and solid—a classic blend for the region with a dominance of Touriga Nacional and Touriga Franca, aged in wood and with plenty more aging ability. This black-fruit-flavored wine will be best from 2020.