September 2014


2011 Doural Tinto

A field blend of eight native Portuguese varieties: Touriga Franca, Tinta Barroca, Tinta Roriz, Tinta Amarela, Tinto Cão, Sousão, Tinta Francisca, and Touriga Nacional. Brimming with inviting notes of cherry, blackberry and baking spice. A food-friendly expression of the Douro Valley’s still wines, wonderful with garlicky roast leg of lamb.

Cleopatra’s Pearls

2013 Domaine de Gournier Viognier

Viognier from the Cévennes in south-central France, between Avignon and Nîmes. The Mediterranean climate is tempered by cooler winds from the northwest, allowing for an ideal balance between ripeness and acidity in the white wines of the region. Classic Viognier, all fleshy stonefruit and white flowers. Pair it with spicier Asian cuisines.

Treasured Rubies

NV Rock Point River Rock Red

A blend of 25% Grenache, 23% Petite Sirah, 18% Merlot, 17% Cabernet Franc, 11% Cabernet Sauvignon and 6% Syrah from Oregon. Aromas of red fruit, ripe cherry, forest and vanilla. Flavors of plum, olive, eucalyptus and spice. Medium-bodied with smooth, rounded tannins. This is a great-value wine for enjoying at late-summer barbecues!


2012 Oveja Negra Cabernet Franc-Carmenère Reserva

Cab Franc meets Chile’s favorite red grape, the “lost grape of Bordeaux,” Carmenère, in this red from the Maule Valley. Aromas of cassis, plum, blueberry, and prune with black pepper and a bit of spice. Try it with roasted peppers stuffed with yellow rice and carnitas.

Wondrous Whites

2013 Wirra Wirra Scrubby Rise White

A blend of Sauvignon Blanc, Semillon and Viognier from Adelaide, South Australia. The first two dominate the blend with tropical, citrus and stone fruit notes, while Viognier adds a touch of sweetness and florality. Marinate tuna steaks in ginger and soy, sear and enjoy!

Regal Reds

2013 Acentor Garnacha

Old-vine Garnacha from hot, sunny Calatayud, south of Rioja in central Spain. Fermented in cement tanks, then aged 4 months in used French and American oak barrels. Spice-accented aromas of dark berries and cherry compote. Intensely jammy blackberry and blueberry flavors and a touch of bitter chocolate. Try it with well-seasoned grilled pork chops.


2010 Turn 4 Cabernet Sauvignon

California Cabernet as complex and exciting as its namesake turn on a racetrack. Fruit-forward aromas of dark cherry and subtle hints of vanilla. The palate is rich and full-bodied, with mocha and cassis enhanced by earthy minerality. Plush and soft, its subdued tannins make it an ideal cocktail-style Cali Cab, or you can pair with anything from steaks to pizza.

American Beauties

2013 Rickshaw Chardonnay

Rickshaw, the second label from Banshee wines, is about delivering high-quality California juice without pricing it like a luxury good. Their Chardonnay is tropical and lush, with pineapple and papaya dancing with apple and pear. No oak, no malolactic fermentation, just clean, pure Chardonnay that will pair nicely with shellfish—perhaps oysters, as the label seems to suggest.

European Classics

2013 Domaine des 3 Versants Muscadet Sèvre et Maine Sur Lie

Hand-harvested Melon de Bourgogne from the westernmost reaches of the France’s Loire Valley. The wine rests on its lees through the winter, rounding out the intense green-apple acidity and fleshing out the body. Minerally and delicious with shellfish of any kind!


2011 Forth La Rousse Vineyard Syrah

The Forth family farm a number of estate vineyards in Sonoma County’s Dry Creek Valley. Syrah from La Rousse is known for its big, dark fruit profile, with flavors of caramelized plum, espresso and smoke. Taste how this beauty plays with bacon-wrapped filet mignon.

The Bubbles

NV Charles Heidseick Brut Réserve Champagne

40% of this rich cuvée is reserve wine, bringing a complex, luxurious depth of aromas from fresh-baked brioche to just-roasted coffee beans. Ripe and full on the palate, with sunny flavors of Asian plum, mango and apricot. Try a classic Champagne pairing: fried chicken!

Cellar Master

2010 Silverado Vineyards Cabernet Sauvignon

Estate-grown Cabernet from three Napa Vineyards. Plum, spice, earth, dried herb and sweet mocha aromas. Medium-bodied with well-integrated fruit, spice and oak. Balanced acidity and tannins frame the long finish. Luxurious wine, perfect with standing rib roast.


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