1st bottle red:  L’Ecole No. 41 2016 ‘Frenchtown’ Red Wine, Columbia Valley

For the wine snob

This blend of 41% Merlot / 28% Cabernet Sauvignon / 14% Syrah / 9% Grenache / 5% Malbec / 3% Cabernet Franc is one of our favorite bottles from L’Ecole.  The wine was aged for 9 months in primarily neutral French and American oak barrels. It was then bottle aged an additional 6 months prior to release.  Frenchtown, Walla Walla Valley’s first settlement, was founded by French Canadians in the early 1800s. A thriving viticulture and winemaking community was established in the valley by the 1860s. This Frenchtown wine salutes these pioneers. With the highest quality in mind, this blend offers exceptional value for its price.

For the rest of us:

Frenchtown shows aromas of wild berries, red cherry, black currant, and spice. The generous, fresh fruit flavors remain focused through an integrated finish.  Welcome to a wonderfully delicious kitchen sink blend from one of the oldest wineries in Washington. If you are nice enough to share this one, you can share it with anyone!  Best served with BBQ’d meats and friends.


1st bottle white:  The Wonderland Project 2015 ‘The White Queen’ Chardonnay, Sonoma County

For the wine Snob:

The Wonderland Project was founded in 2010 by wine broker and former sommelier, Matt Ahern with the help of pedigreed Sonoma grape growers. The Wonderland Project produces Sonoma County Appellation Chardonnay and Pinot Noir from organically farmed vineyards in Carneros. Winemakers rely on native yeast fermentations and minimal interventionist methods. Fermented in it’s own yeast, this 2015 Chardonnay from Sonoma County is fermented in stainless steel (5% malolactic). 10% of the blend is then aged in neutral French oak for 6 months.

For the rest of us:

Pale yellow color and clear in the glass. Inviting aromas of grapefruit, pear and white peach are replicated in the flavors which add some hints of nuts, brioche and honey. An excellent food wine with discreet richness, bright acidity and appealing edginess. Reminiscent to a degree of powerful Pinot Blanc.  Best served with brie aged cheddar or a creamy blue and friends!

Enjoy!


2nd bottle red: Vina Magana 2012 ‘Dignus’ Navarra DO

For the wine snob:

This one is a blend of 50% Tempranillo / 25% Merlot / 25% Cabernet Sauvignon.  Each variety is vinified separately in 228-liter Burgundy barrels, utilizing 15% whole cluster fermentation. Fermenting with a percentage of stems helps to aerate the the cap. The cap is the layer of solids; skins and pips that form at the top of the fermenting must, so that the oxygen introduced helps to extract beneficial tannins. The wine is aged for 12 months in three-year-old French oak barrels.

For the rest of us:

Exhibiting lovely blackcurrant and black cherry fruit intermixed with licorice, Provençal herbs, loamy soil and hints of spice box and background oak. Medium to full-bodied with fresh acids, it is a zesty, opulent, delicious, complex red wine to consume over the next 3-4 years.  This hearty wine is best paired with rich dishes and dense flavors. Osso bucco, braised beef and pork shanks, spätzle with wild mushroom sauce, bull and ox stews are all great matches for this wine, oh, and with friends!


2nd bottle white:  Foxglove 2017 Chardonnay, Central Coast

For the wine snob:

100% Chardonnay, 96% Los Alamos Santa Barbara, 4% Paso Robles, Clone 4 and Dijon, Vine Age between 13 and 33 years old.  Winemaker Bob Varner’s aim is for purity and balance not always found in Chardonnays. The grapes ferment in stainless steel tanks for 3 weeks with lees stirring. Additions, fining, etc. are not used. Malolactic fermentation does not occur.

For the rest of us:

The 2016 Chardonnay is fabulous. In this vintage, the Chardonnay is especially broad, with plenty of tropically leaning fruit, peach and apricot flavors. Lees stirring adds textural richness, but the malolactic fermentation is blocked, explanation, this is a clean chardonnay with nice citrus that you will love this summer.  Best served with grilled white fish, grilled veggies, and friends!


1st bottle reserve red:  2015 Kelly’s Cuvee

For the wine snob:

Best to hear it straight from the man himself, Click Here.  =)

For the rest of us:

Like vintages past, this is 100% Syrah with ripe berry pie aromas, a full mid-palate, soft tannin, and flavors of ripe blackberries that flood the palate. Deliciously concentrated, this wine drinks easily now, but will also benefit from bottle aging.  Best served with grilled steaks, lamb or game meat, and friends!

 


1st bottle reserve white:  Davis Family Vineyards 2017 Estate Chardonnay, Soul Patch Vineyard, Russian River Valley

For the wine snob:

This 100%  Chardonnay is farmed from the Davis’ Soul Patch Vineyard in the heart of the Russian River Valley. Only earth-friendly farming practices (organic and biodynamic) and manually harvest all of the grapes only when they are perfectly ripe. The Chardonnay block on Soul Patch Vineyard sits at the very bottom of the eastern-facing hillside. This is an extremely cool pocket, which allows the fruit longer hang time, resulting in bright, beautifully balanced acidity.  The grapes are brought into the winery where there they are hand sorted and whole cluster pressed into juice. 70% of the grapes are placed into French oak barrels to undergo full malolactic fermentation, which helps to develop round textures and add richness to the wine. The other 30% is placed into stainless steel barrels, thus preserving the fruit purity and acidity. Fermentation occurs with native yeast. The wine is ages in the respective barrels for one full year. The barrels are blended just before bottling.

For the rest of us:

The 2017 Davis Estate Chardonnay is a beautiful, crisp, clean, yet savory expression of the Russian River. It is a fun, flavor-rich Chardonnay with aromas of exotic tropical fruit, lemon custard, and spice! The goal each year is to achieve the seamless balance between the Old World and the New World, while maintaining a sense of place.  Best served with ceviche or grilled calamari and friends!


2nd bottle reserve red:  Tamarack Cellars 2015 Cabernet Sauvignon, Columbia Valley

For the wine snob:

Cab Sauv w/ 91% Cabernet Sauvignon / 4% Merlot / 3% Cabernet Franc / 2% Petit Verdot, that is aged in 100% French oak, 65% new and 35% 2nd and 3rd-vintage barrels.  The grapes are gently crushed and dropped into 1.5 ton bins for a 24-hour cold soak. The wine is then inoculated with a variety of yeast and hand punched until fermentation slows. The tanks are pressed directly to barrels, where the wine finishes both primary and secondary fermentation. The individual lots of wine that comprise the Cabernet Sauvignon are kept separate for 22 months before they are blended.

For the rest of us:

This is a perfect summer cab, not too big, and oh so yummy!  The wine opens with aromas of dark fruit notes, think blackberry and black currant, with a concentrated hint of sage. The palate shows fruit flavors of both black and blue fruit along with notes of understated cedar and dark chocolate. The wine finishes with a long finish of smooth cigar tobacco.  Best served with anything off the smoker and friends!