It’s hard to believe it has been a little over a month since we have offered our wine packs. We’ve been busy re-opening both restaurants with a new patio and fully-vaccinated staff…there’s lots of excitement in the air! We’ve really enjoyed curating these packs for you over the last year and we’re not planning on stopping anytime soon – the last few weeks were just a pause.
We are finally feeling like spring is here to stay, so for this Sipper Pack wine pack we focused on bright refreshing whites to drink outside, and versatile reds to pair with the season’s foods.
We are also offering some hard to procure gems from Domaine Guiberteau in Saumur (Loire Valley). First a duo of wines, one red and one showing the domaine’s prowess at both. Next we are offering single bottles of one of the domaine’s single vineyard bottlings
TO ORDER select your wine bundle of choice, follow the steps to securely order your wine. All payments will be processed ahead of time through our website.
Once you order they will be available for pickup Wednesday through Saturday from noon to 5:00 pm, beginning on Wednesday the 19th.
We are all in this together, and when you’re drinking good stuff, well hey, you’re keeping it classy.
The Sipper Pack is Back 6 bottles, $125
It’s hard to believe it has been a little over a month since we have offered our wine packs. We’ve been busy re-opening both restaurants with a new patio and fully-vaccinated staff…there’s lots of excitement in the air! We’ve really enjoyed curating these packs for you over the last year and we’re not planning on stopping anytime soon – the last few weeks were just a pause. We are finally feeling like spring is here to stay, so for this wine pack we focused on bright refreshing whites to drink outside, and versatile reds to pair with food the season’s foods.
Extra Brut Rose, 3b, Filipa Pato, 2018, Bairrada, Portugal
Filipa Pato is a revered figure in natural wine circles and has also been a huge proponent for the potential of the indigenous grape varieties of her home region, Bairrada. Her husband, William Wouters, is a Belgian sommelier and chef, and together they make a series of cuvées from Bairrada and Dão. Filipa’s father is one of the most respected winemakers in the region, but she chose not to join the family winery and opted instead to make her own style of wines. She now farms 25 acres of fruit and is certified biodynamic. This wine is 80% Baga, the most important local red variety, and 20% Bical which is a white grape that bring acidity and freshness to the wine. The name “3b” comes from the Baga, Bical and Bairrada (the region where the wine is produced). This bone dry rosé smells of ripe raspberries, peach skin, and lots of chalky mineral notes.
Saumur Blanc, Clos du Midi, Arnaud Lambert, 2019, Loire
Arnaud Lambert is no longer considered a rising star in the Saumur appellation because he has firmly demonstrated his mastery of Chenin Blanc and Cabernet Franc. He produces 20 different cuvées sourced from 40 hectares, but his vinification and aging methods are tailored to each specific growing site and wine. He is determined to explore the varying soils and expositions of the lauded hill of Brézé – the heart of Saumur. The vines in this walled vineyard, or clos, are organically farmed and have Southeastern exposure. The soils have a mix of sand and clay over limestone bedrock. With tart yellow fruits and bright acidity this wine is an ideal refreshment for a hot day and will also pair well oysters, sheep’s milk cheeses, or potato chips!
Touraine Sauvignon Blanc, La Chapinière, 2019, Loire
We think that Sauvignon Blanc is a little under appreciated. It may be because there are a lot of lackluster, mass-produced examples from New Zealand, California, or even Sancerre. However, good Sauvignon can combine ripe fruit with intense minerality and refreshing acidity to balance like no other. This delicious example comes from Touraine in the heart of the Loire Valley. The winery sits on a stony plateau that forces the vines to dig deep and tap into the bedrock in search of water. This wine has hints of passionfruit and grapefruit with citrus and verve. Best enjoyed outdoors in the sunshine.
Brouilly, L’Enfer des Balloquets, Domaine Robert Perroud, 2019
Beaujolais may be the perfect red wine for spring and summer drinking. It has just enough body and fruit to stand up to foods off of the grill and can be drunk with a slight chill if it’s warm out. The Perroud family started growing vines in Beaujolais in 1789. Robert has been making the wines at the estate since 1990 and founded Terroirs Originels (a collective of independent growers in Beaujolais) in 1997, knowing that a rising tide will lift all ships. He grows his grapes organically, uses only native yeasts for fermentations, and ages the wine in neutral foudre. These wines abound with tension and elegance. This cuvée, “The Hell of Balloquets” got its name because the slopes are a 40% gradient and vineyard workers have a hell of a time working them. It smells of blueberries, blackberries, spices, and dried herbs and we’re having it with burgers off the grill this week.
Chianti, Poggio alla Luna, Fattoria Montellori, 2018, Tuscany
Chianti is possibly the best “food wine” in the world. The naturally high acidity of Sangiovese combined with its tannic structure make it an excellent match for a wide array of foods. This example comes from the Fattoria Montellori (fattoria means “farm house” in Italian) which has been owned by the Nieri family since 1895. There are 55 hectares of vineyards interspersed with picturesque gardens and fields. For this wine Allesandro Nieiri chooses to blend in 10% Merlot with the Sangiovese which gives the wine a little bit more approachability without masking its Tuscan character. It is vinified and aged in stainless steel which accentuates the bright red cherry and strawberry which are complimented by aromas of violets and fresh herbs. Try this wine with a simple red sauce pasta.
Mataro, Spinelli Vineyard, Three Wine Co., 2016, Contra Costa County
Three Wine Co. is a family run winery that specializes in wine from California’s “heritage” vineyards. These vineyards are living history that shed light into a different time in viticulture. With the advent of modern irrigation, you can plant a vineyard and have it grow where it doesn’t really belong. A century ago, people didn’t have this luxury and growing sites needed to be chosen very carefully (a little luck always helped, too). The Spinelli vineyard in Contra Costa County (formerly agricultural area that is now a Bay Area exurb) is over 125 years old and has monstrous, own-rooted vines planted in sandy soil. Mataro is known as Mourvèdre in France and is the primary grape in the Bandol region of Provence. It thrives in sunny warm climates and creates wines of great power and depth, rich in dark fruit and spice. Even as we move into warmer months, it’s always good to have a full-bodied wine around to match with steaks or lamb chops, and this one really delivers!
Domaine Guiberteau Saumur Duo, 2 bottles for $60
Romain Guiberteau produces some of the most energetic and captivating wines in the world. There are no secrets here. Only meticulous farming and winemaking and some of the best terroirs for Chenin Blanc and Cabernet Franc in the Loire Valley. The domaine was founded in the 1800s but really began flourishing in 1954 when Romain’s father purchased a few hectares of vineyards on the famed hill of Brézé, near the heart of Saumur. In 1996, Romain began to take back control over family vineyards that had been leased to other. By 2000, he had converted to organic farming, and became certified in 2007. Over the last five years these wines have gone from being readily available to incredibly scarce and allocated as collectors and sommeliers have taken notice of the incredible quality and tremendous value of the Guiberteau wines. Below we are offering a duo of wines that will introduce you to the style of Romain’s wines and the terroir of Saumur. They are delicious now but they will really begin to blossom with just a year or so of aging.
Saumur Blanc, Domaine Guiberteau 2018
This Chenin Blanc is from vines as old as 80 years in lower-lying vineyards on the hill of Brézé, as well as younger vine fruit from Clos de Carmes (part of Brézé), and Clos de Guichaux (in the neighboring village of Bizay). The fruit is gently pressed, fermented with indigenous yeasts, and aged in stainless steel. Aromas of lemon zest and pears waft from the glass and the wine’s medium body is defined by a strong vein of acidity and plenty of minerality.
Saumur Rouge, Domaine Guiberteau, 2018
This Cabernet Franc is sourced from 3 parcels of vines planted between 1955 and 1957. The top soils are comprised of silt and sand, with a soft limestone bedrock below. The hand harvested grapes are fermented and aged in stainless steel tank which helps preserve and showcase the purity of the variety. This wine smells of red raspberries, black pepper and wet soil. Rarely is a wine so forwardly redolent of both fruit and earth.
Bonus Bottle of Single Parcel Wine from Guiberteau $53 Saumur Blanc, Clos de Guichaux, 2017
This vineyard is in the village of Bizay which has very similar soil composition to that of Brézé. The vines were planted in 2003 and the parcel is about 3 acres. Romain chooses to age this wine for 9 months in neutral oak barrels to help round out the mouthfeel and balance for the bracing acidity. The result is a wine of impeccable balance. The 2017 vintage was one of the best of the decade and this wine will continue to improve for 5-10 years. The Guichaux is deep and complex with aromas of yellow apples, orchard fruits, wet rocks and almond skin.