1st bottle red: Julien Sunier 2018 ‘Wild Soul’ Beaujolais Villages AOC

For the wine snob

100% Gamay and practicig organic.  Semi-carbonic maceration occurred spontaneously in fiberglass tank with native yeast. Julien aged the wine on its fine lees in a 3,000-liter concrete egg (no oxygen exposure). 10mg of SO2 was added before bottling. The wine was not filtered.

For the rest of us:

Sunier’s Wild Soul is an unpretentious, light red wine that is meant for everyday drinking. It is fresh and pure, offering all the fabulous Gamay aromatics and textures.  A ‘cousin’ of pinot noir, this wine is light, elegant and will perfectly support a wide array of foods.  Yes, it almost perfect.


1st bottle white:  Sorelle Bronca NV Brut, Valdobbiadene Prosecco Superiore DOCG

For the wine Snob:

To qualify as Prosecco Superiore DOCG, wines must contain at least 85% Glera. Other permitted varieties include Verdiso, Perera, and Bianchetta Trevigiana – but the aromatic Glera is the region’s star. Hardy and vigorous with hazelnut-colored shoots, Glera forms large, loose bunches of beautiful golden-yellow grapes that stand out against the bright green leaves of the vine.  The wines of Conegliano Valdobbiadene Prosecco Superiore DOCG represent Italy’s highest-quality designation in the Prosecco category. Situated approximately 30 miles north of Venice and 63 miles south of the Dolomites in the province of Treviso, Prosecco Superiore DOCG is defined by a limited geographic area that extends over 15 hillside towns, flanked by the municipalities of Conegliano to the east and Valdobbiadene to the west.

For the rest of us:

The color is straw yellow with greenish highlights, a persistent mousse and fine perlage. The bouquet is filled with floral hints, most noticeably of wisteria and acacia flower as well as fruity notes of green apple. This Brut Prosecco is fresh and elegant with a balanced acidity and hint of tang. Ideal as an aperitif as well as throughout the meal, the sparkling pairs well with sea food, raw fish such as oysters, truffles and scampi.


2nd bottle red:  The Alex Cooper Project 2012 Red, Doug Rafanelli Vineyard, Dry Creek Valley

For the wine snob:

2012 was truly an ideal vintage. The clusters were very even. The ripening was on the short side. Both varieties from the vineyard were picked at the same time on October 16. Grapes were harvested by hand.  Graped enjoyed a three-day cold soak. Fermentation occurred with native yeast. Malolactic fermentation finished early spring.

For the rest of us:

Hello Sonoma!  86% Zinfandel / 14% Petite Sirah.  There are tons and tons of freshly picked, bright red raspberry. A string of earthy, leathery notes runs through the wine with a very soft, silky yet intense finish. The is the absolute ideal wine for hunks of baby lamb off the barbecue. Also, it is a very good sushi vintage with the absence of any new oak.


2nd bottle white:  Columna 2018 Albariño, Rias Baixas DO

For the wine snob:

This is 100% Albariño from Galicia, Spain and practicing organic.  The grapes macerate at a cool temperature for 1-2 days before fermentation. Fermentation occurs naturally with native yeast. The wine ages in stainless steel tanks.  Albariño wines this good at this price point do not exist. Columna is a superb wine made from grapes grown in the most southern and inland subzone of Rías Baixas called Condado de Tea. Vines are tended in granite and alluvial soil, which imparts lots of minerality.

For the rest of us:

Columna has lively aromas of quince, lemon zest and jasmine. It is a dry white wine that has crisp acidity and sharp focus. Enjoy flavors of pear skin, honeysuckle and citrus pith. With excellent clarity and clean flavors, Columna Albariño is an extremely versatile food wine. The local Galician people drink Albariño with seafood, clams, and oysters. It also pairs like magic with sushi, Indian, Thai or Mexican.


1st bottle reserve red:  Istine 2015 Chianti Classico, Vigna Cavarchione, DOCG

For the wine snob:

Practicing organic and 100% Sangiovese Chianti Classico.  The Cavarchione Vineyard is located in Gaiole. The 6 hectares were planted partly in 2009 and partly in 2010.  The wine is aged in large Slavian oak with minimal intervention.

For the rest of us: 

Ripe berry fruit shines on the nose with an edge of dried violets and spice. The palate shows fruit and savoriness. It has a beautiful tannic structure.  Aromas of ripe dark-skinned berry, new leather, culinary spice and a whiff of pressed violet lift out of the glass. Chewy and savory, the medium-bodied palate doles out raspberry compote, ripe Marasca cherry, cinnamon and star anise. Polished tannins provide smooth support.

 


1st bottle reserve white:  Flora Springs 2018 ‘Soliloquy’ White Wine, Napa Valley

For the wine snob:

Flora Springs Soliloquy is named for their proprietary Sauvignon Blanc clone, an outstanding and singular clone which is entirely unique to Flora Springs. Planted in the Crossroads Vineyard in the Oakville AVA, the clone was certified in the late 1980s by UC Davis as distinct from more common Sauvignon Blanc clones in Napa Valley. The clone nearly went extinct when the vines became diseased and had to be pulled. It took eight long years – three in a lab, two in a nursery and three in the ground – but the family was able to protect and preserve this precious clone. After that, General Manager Nat Komes took Soliloquy on as a personal project, conducting numerous blending trials over a three-year period to re-create the Soliloquy wine he and his family remember so fondly. Today, Soliloquy represents this quest to create a singular white wine and a worthy companion to the Flora Springs proprietary red wine, Trilogy.

For the rest of us:

The Sauvignon Blanc-based 2018 Soliloquy is a complex, multi-layered blend of white varieties offering exotic flavors of passion fruit, pomelo, lime, coconut and green apple along with a lovely bouquet of jasmine, honeysuckle and citrus flower. The Sauvignon Blanc anchors the wine with bold flavors, zesty acidity and serious weight, while the Chardonnay rounds out the blend with a creamy leesy quality. The Pinot Gris and Malvasia animate the blend with alluring citrus and floral notes. Soliloquy is an impressive wine that can handle boldly-flavored foods; it would be a worthy companion to seafood chowders, lobster-stuffed raviolis, roast chicken with lemon and rosemary or Cajun-style barbecue shrimp.


2nd bottle reserve red:  L’Ecole No. 41 2015 ‘Perigee’ Estate Bordeaux Blend, Seven Hills Vineyard, Walla Walla Valley

For the wine snob:

Each lot was hand harvested ripe and gently crushed into 1.5-ton and 5-ton open-top stainless steel fermenters. Gentle handling of the fruit through hand punch downs and gravity assisted movements were utilized throughout the entire winemaking process. The wine was cleanly racked to 100% small French oak barrels (40% new) with five rackings over 22 months.

For the rest of us:

Take the time and let this one open for an hour plus!  This is what we like to call super impressive Washington wine at it’s best.  The L’Ecole Estate Perigee captures the essence of Seven Hills Vineyard’s characteristic rich elegance, seductive aromas, and earthy structure. Alluring aromas of blueberry, cigar box, cedar, and herbal flavors are accented with notes of cassis and earth, on a fine tannin finish.  This is big wine for big food, enjoy!