Holiday Market Wine
THE GOLD CLUB RED ONLY
MARCH 2023 WINES
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ROBERT HALL WINERY PASO
-
ALTANZA GRAN RESERVA RIOJA
-
MARCHESI INCISA DELLA ROCCHETTA BARBERA d’ASTI
-
CALDERA FABRIZIA XENIO RUCHé
-
BODEGAS BORSAO CABRIOLA
-
MAISON NOIR IN SHEEP’S CLOTHING CABERNET SAUVIGNON
Robert Hall Winery Paso Red
2019 | $17.99
DESCRIPTION
Robert Hall wines are a tribute to hard work and pride in craft. Their award-winning wines represent the pillar of the vibrant and premier Paso Robles winemaking region and express the spirit of the valley. Their estate-grown varieties have big, bold characteristics and the wines are crafted with rich, complex flavors.
A self-made man from working-class St. Paul, Minnesota, Robert Hall never shied away from a challenge, opening and growing a broad range of innovative businesses throughout his life. Robert Hall Winery, founded in 1999 by the late entrepreneur Robert Hall, showcases the best Paso Robles has to offer. The winery has three estate vineyards in the Geneseo and Estrella Districts, totaling 136 planted acres of fruit. A small-business visionary, Robert had a life-long passion for wine and the winery lifestyle. He viewed all his business success as a well-earned opportunity to venture west in search of the perfect landscape, and the perfect partner to help him realize his true dream.
He found a partner in acclaimed winemaker Don Brady. Brady has been the creative force behind the award-winning wines since the beginning. Through his hands-on approach, Brady has been pivotal in bringing acclaim to Paso Robles wines, and instrumental to elevating the valley’s status as the premier winemaking region. He helped establish the region as a distinct AVA (American Viniculture Area) in 1983 & create the unique style the region is renowned for, and make it a favorite of wine lovers around the globe. Since then, their wines have earned countless awards and global recognition. They continue to inspire.
TASTING NOTES
NOSE: aromas of berry cobbler, and savory herbs, and tobacco.
PALATE: full-bodied with fine grained tannins on the mid-palate and a long finish.
PAIRING: smoked meats, burgers, Spanish style tapas.
FUN FACTS: Straight-up aromas of rock and dirt meet with wild herbs and tar on the very earthy and savory nose of this bottling. A firm tension frames the sip, where a dark plum flavor is the star, with hints of earth and chalk also arising.
Wine Enthusiast ~ Matt Kettmann
ALTANZA GRAN RESERVA RIOJA
2011 | $30.99
DESCRIPTION
Altanza winery is in the most prestigious region of Rioja, Rioja Alta. The winery cultivates just two grape varieties sauvignon blanc and tempranillo and practices organic farming methods.
Altanza was founded by a group of friends who shared the dream of making classic timeless Riojas, with a modern touch and a lot of authenticity. They built a state of the art winery based on 3 pillars: their own Estate vineyard, Tempranillo grapes and French oak.
Altanza Gran Reserva Rioja 2011
This robust red is 100% tempranillo grape and 2011 is the current vintage release. How is this the current vintage? In Spain, and all wine making countries, there are rules that must be followed. There are controlling organizations that dictate what grapes can be grown, what grapes can be blended, the percentage of grapes used, how long or short a wine needs to be aged and other directives. These organizations are in place to guaranty authenticity, standards, and quality in wine making. These are the levels of aging in Spain and what is required:
Crianza- Think about Crianza as being the first tier of a “Reserve” wine. Spanish law requires that for a red wine to be labeled as a Crianza, it must be aged for two years, with a minimum of one year in an oak barrel and for another year in the bottle before it’s sold.
Reserva- Aged for at least three years in the cask and bottle, at least one of which must have been in the cask.
Gran Reserva- To be labeled as a Gran Reserva, the law requires that it be aged for a minimum of 5 years, with two of those years being within an oak cask or barrel.
TASTING NOTES
NOSE: Rioja wines will have different aromas depending on their aging classification. In this case, fruit notes dissipate and secondary notes like earth, leather, tobacco, cocoa, licorice, coffee, and herb are more prominent.
PALATE: Full-bodied and well balanced with flavors of vanilla, berry jam, chocolate, and savory herb notes. Balanced and elegant with structured velvety tannins and a long finish. Drink now through 2028.
PAIRING: Ideal with red meats, roasts, game, stews, and aged cheeses.
FUN FACTS: Decanter Magazine Word Wine Awards ~ 92 Points
Wine Enthusiast Magazine ~ 90 Points
MARCHESI INCISA DELLA ROCCHETTA BARBERA d’ASTI
2017 | $29.99
DESCRIPTION
The Marchesi Incisa della Rocchetta is one of the historic Piedmontese families who have lived in Monferrato for more than a thousand years and since 1400 in the village of Rocchetta Tanaro. Centuries of dedication and passion in the world of wine with the Marchese Leopoldo who introduces Pinot Noir to the hills, the Marchese Mario who moves to Bolgheri and creates the legendary Sassicaia, the Marchesa Barbara who renovates the marvelous winery in the center of the town. Today the new generation, with Filiberto and Francesca, carries on the family legacy and the prestige of the company.
Sant’Emiliano is a cru of Rocchetta Tanaro, a hill and a vineyard well known for its ideal south-facing exposition. It is 2.5 hectares in size, the vineyard site’s soil is a mix of sand and clay, originally a prehistoric seabed rich in minerals. The vines are an average age of 50 years old. Great care is taken during the harvest to select only the best and perfectly matured fruits.
Marchesi Incisa della Rocchetta Barbera d’Asti 2017
Unlike many of the other red grapes in the Piedmont region in Northern Italy. The grape accounts for around 55% of the wine produced in this region. A tough, non-fussy grape, Barbera has been known to be flexible in its acclimation to different regions. It is typically a deep ruby color with low tannin and high acidity. Unlike many of the other red grapes in the Piedmont, Barbera has a relatively long hang time on the vine and that imparts a lot of rich, dense flavors to the wine.
Sant ’Emiliano is their interpretation of Barbera in which the use of barriques contributes to adding complexity and structure to the wine that most represents the territory of the Monferrato. Sant ‘Emiliano is a wine of great elegance and balance, produced with an extraordinary attention to quality, both in the vineyard and in the cellar.
TASTING NOTES
NOSE: Scents of dark fruit, flowers, and spice.
PALATE: This wine is complex. It displays notes of violet, plum and dark cherry when young. With ageing in the bottle, it develops notes of tobacco, chocolate, leather, and licorice. This wine is well-balanced with an exceptionally long and elegant finish.
PAIRING: Barbera wine is an excellent choice for pairing with food, thanks to its versatile flavor profile and medium body. The wine pairs well with a variety of dishes, including pasta dishes with red sauce, pizza, grilled meats, chicken, and fish.
FUN FACTS: Aromas of blue flowers, underbrush, ripe plum and exotic spice shape the nose. Despite its bold structure and muscle on the palate, it shows surprising finesse in flavors of fleshy blackberry, brandied cherry, star anise and tobacco framed in velvety tannins. Thanks to the succulent fruit, you barely notice the warmth of alcohol on the close.
Wine Enthusiast ~ 90 Points
CALDERA FABRIZIA XENIO RUCHé
2018 | $18.99
DESCRIPTION
The Caldera winery is a historical presence, deeply rooted in the territory. The bottle label is a tribute and the result of a genealogical and heraldic research. In fact, the presence of the Caldera family in the territory of Pisa has already been verified to from around the 12th century.
The winery owes thanks to the far-sighted vision of Prospero Caldera. He decided in the early twentieth century to build it in a strategic position, that is, near the Portacomaro railway station – almost as if he wanted to trace the destiny of a winery with an international vocation. A choice, which today seems difficult to understand but, at the time, changed the fortunes of the family. The station, and consequently the railway, was in fact the only method to transport wine abroad.
Today there is Fabrizia who, together with her husband Roberto Rossi and son Fabio, leads the winery towards a modern and technological evolution for an increasingly attentive and demanding public.
The Caldera winery has always been open to the world and has always made far-sighted and avant-garde decisions. In fact, Fabrizia Caldera’s choices continue in the same direction as the first founder Prospero.
From the Monferrato hills, the winery project began in the last century. This is strongly oriented on bio-sustainable themes, respectful and attentive to the ancestral and anachronistic pact between man and earth. According to the family, the generosity of Mother Nature and her gifts is amply rewarded by carrying out ecological, sustainable and green choices.
Caldera Fabrizia Xenio Ruché 2018
This wine is 100% Ruché (ROO-kay) grapes from the Castagnole Monferrato region. The average vine age is 20 years old. It is vinified in a traditional method with controlled maceration, pumping over of the fermenting must and punching down of the cap during fermentation. When it is consumed young it has more fruity and floral notes, with aging it becomes more austere and complex.
TASTING NOTES
NOSE: Aromas of roses and violets mingled with spice notes.
PALATE: Dry, balanced, and velvety with notes of blackberry, raspberry, and ripe plums, and hints of spice.
PAIRING: This wine pairs well with salami, ham, game, blue cheeses, and dark chocolate. Also, it’s a great companion with oriental cuisine and piquant dishes.
BODEGAS BORSAO CABRIOLA
2017 | $18.99
DESCRIPTION
The first written records about winemaking in the region date back to 1203 and were found in the Monastery of Veruela. The monks had an essential role in the development of vine growing and winemaking in the region.
Bodegas Borsao origins go back to 1958, the year the Cooperative of Borja was founded. This is where Borsao originated as a brand. Some years later, the co-operatives of Pozuelo and Tabuenca joined Borja, adding their resources and –most importantly- their vineyards. It happened in the year 2001, and the new company was called Bodegas Borsao S.A., established as a limited company. Its 700 members became shareholders and a management team was appointed to shake the foundations of the winery: starting with the grape sourcing scheme and following with a refurbishment of the winemaking facilities. Nowadays there has been more professionalization and now they are 375 winegrowers.
Experience, resources and means combined with the potential of the vineyards of the 3 wine cellars, enabling the development of a new work philosophy that has given Borsao international recognition and prestige.
“We will continue working on our vineyards, using the indigenous clone of Garnacha of Aragón, studying our microclimates and learning about the potential of the different sites.”
-Bodegas Borsao
Bodegas Borsao Cabriola 2017
The wine is a blend of 55% Garnacha, 39% Syrah, and 6% Mazuela. What is Mazuela? Good Question. It is a red grape with fruity flavors of mixed black fruits with notes of pepper, licorice, and spicy accents, and it possesses high tannins and acid. It is used as a blending grape and is known by many names, for instance, Carignan Noir is one example. Borsao Cabriola comes from old vines aged between 20 and 60 years old that grow under the influence of the Moncayo Massif Mountain chain and are traditionally cultivated. The harvest is carried out manually when the grapes reach optimum ripeness. These three grapes are fermented separately in stainless-steel tanks at controlled temperatures. Afterward, the wine is aged for twelve months in French and American oak barrels.
TASTING NOTES
NOSE: Aromas of vanilla with intense fruity tones.
PALATE: It has a long and pleasant very harmonic aftertaste, structured and round.
PAIRING: Pork, lamb, beef, braised meat dishes, duck, wild game, stews, and grilled meats.
FUN FACTS: "A full-bodied and round-textured red with cherries and blackberries and some walnut and dried-herb undertones. Medium body, lightly chewy tannins and a fruity finish."
-James Suckling ~ 91 Points
Cabriola is a specific jumping maneuver that a horse is trained to perform after years of exacting dressage. The movement requires great technique and precision from the rider and a horse working as a team. Much like the relationship between our winemaker and vineyards, combining masterful techniques.
MAISON NOIR IN SHEEP’S CLOTHING CABERNET SAUVIGNON
2020 | $18.99
DESCRIPTION
André Hueston Mack was raised in Trenton, New Jersey, and eventually made his way into the world of finance at Citicorp, but he was not satisfied. “I became really immersed in wine and started studying and kind of worked very hard toward the title of being a sommelier,” said Mack. He said his love of wine was originally ignited by the TV sitcom “Frasier” and the character’s knowledge and appreciation of fine wine.
Mack was named Best Young Sommelier in America by the well-known Chaine des Rotisseurs in 2003. He was the first African-American ever to win the title working in New York. After being named Best Young Sommelier, Mack received the opportunity to work as a sommelier at Thomas Keller’s world-renowned “The French Laundry” in Yountville, California. He then proceeded to accept the position of Head Sommelier at Keller’s equally famed “Per Se” in New York City.
“And you know, just to have the audacity to quit one of the top five jobs in the world as a sommelier to say that I’m going to hop on the other side and start making wine — you know, a lot of people weren’t doing that,” said Mack.
Mack, who does not own a winery or vineyards, acts as a negotiator who purchases grapes and then works with a custom winemaking facility in Oregon. Maison Noir is a two-fold lifestyle project producing both a T-Shirt line and a wine brand. Mack founded the brand in 2007, both ends of Maison Noir incorporate a trademark attitude and personal perspective on wine subculture. The wines are unique and distinctive garage wines, initially created for some of the New York's best restaurants for whom Mack was a sommelier and now available nationwide. Mack’s wines — and shrewd use of social media — have drawn the attention of sports teams and major corporations including Cadillac and Microsoft. He’s an author and a self-taught graphic designer who started a streetwear company even before the debut of his wines. Mack owns a wine shop, a ham and charcuterie bar and a bakery — all near his home in Brooklyn.
“I grew up on hip hop, skateboarding, punk rock and being able to put all those things — infuse them together — you know, makes it very enjoyable for me,” said Mack.
Several African Americans have made their way to the top of the wine-making world, including a New Yorker, Mack, who has established perhaps the largest.
Maison Noir In Sheep’s Clothing Cabernet Sauvignon 2020
His wines are produced in Oregon’s Willamette Valley and Columbia Valley in Washington State — areas regarded as America’s premier wine-making regions. The fruit for this wine comes from Columbia Valley - 60% from the Red Mountain AVA and 40% from the Wahluke Slope AVA. It is 100% cabernet sauvignon. After fermentation the wine spends 10 months aging in barrel, 25% of which is new French oak. Only 2,500 cases are produced each year.
TASTING NOTES
NOSE: In Sheep's Clothing delivers a ripeness of fruit flavors while preserving the acidity that gives the medium to full-bodied wine a sense of freshness. It possesses layers of cassis, blueberries, and black cherries.
PALATE: This wine lends to a New World style of fruit with more of an Old World structure with a hint of wood smoke. It fully embraces an integral part of classic Cabernet sauvignon by highlighting a complex blend of dried herbs: anise, thyme, and bay leaf.
PAIRING: The key to Cabernet Sauvignon food pairing is to consider the tannins. Tannins need protein to break down. Cabernet has high tannins and pair best with meats that are not super lean and are protein rich. Examples: beef, game, and lamb. Cheeses: aged cheddar (fun tip, aged cheddar with aged Cab, fresh cheddar with young Cab), gouda, blue cheese and gruyere.
FUN FACTS: The name is a hat tip to Alonzo Harris in the movie Training Day: "to protect the sheep you gotta catch the wolf, and it takes a wolf to catch a wolf."
APRIL 2023 WINES
Robert Hall Winery Paso Red
2019 | $17.99
DESCRIPTION
Robert Hall wines are a tribute to hard work and pride in craft. Their award-winning wines represent the pillar of the vibrant and premier Paso Robles winemaking region and express the spirit of the valley. Their estate-grown varieties have big, bold characteristics and the wines are crafted with rich, complex flavors.
A self-made man from working-class St. Paul, Minnesota, Robert Hall never shied away from a challenge, opening and growing a broad range of innovative businesses throughout his life. Robert Hall Winery, founded in 1999 by the late entrepreneur Robert Hall, showcases the best Paso Robles has to offer. The winery has three estate vineyards in the Geneseo and Estrella Districts, totaling 136 planted acres of fruit. A small-business visionary, Robert had a life-long passion for wine and the winery lifestyle. He viewed all his business success as a well-earned opportunity to venture west in search of the perfect landscape, and the perfect partner to help him realize his true dream.
He found a partner in acclaimed winemaker Don Brady. Brady has been the creative force behind the award-winning wines since the beginning. Through his hands-on approach, Brady has been pivotal in bringing acclaim to Paso Robles wines, and instrumental to elevating the valley’s status as the premier winemaking region. He helped establish the region as a distinct AVA (American Viniculture Area) in 1983 & create the unique style the region is renowned for, and make it a favorite of wine lovers around the globe. Since then, their wines have earned countless awards and global recognition. They continue to inspire.
TASTING NOTES
NOSE: aromas of berry cobbler, and savory herbs, and tobacco.
PALATE: full-bodied with fine grained tannins on the mid-palate and a long finish.
PAIRING: smoked meats, burgers, Spanish style tapas.
FUN FACTS: Straight-up aromas of rock and dirt meet with wild herbs and tar on the very earthy and savory nose of this bottling. A firm tension frames the sip, where a dark plum flavor is the star, with hints of earth and chalk also arising.
Wine Enthusiast ~ Matt Kettmann
ALTANZA GRAN RESERVA RIOJA
2011 | $30.99
DESCRIPTION
Altanza winery is in the most prestigious region of Rioja, Rioja Alta. The winery cultivates just two grape varieties sauvignon blanc and tempranillo and practices organic farming methods.
Altanza was founded by a group of friends who shared the dream of making classic timeless Riojas, with a modern touch and a lot of authenticity. They built a state of the art winery based on 3 pillars: their own Estate vineyard, Tempranillo grapes and French oak.
Altanza Gran Reserva Rioja 2011
This robust red is 100% tempranillo grape and 2011 is the current vintage release. How is this the current vintage? In Spain, and all wine making countries, there are rules that must be followed. There are controlling organizations that dictate what grapes can be grown, what grapes can be blended, the percentage of grapes used, how long or short a wine needs to be aged and other directives. These organizations are in place to guaranty authenticity, standards, and quality in wine making. These are the levels of aging in Spain and what is required:
Crianza- Think about Crianza as being the first tier of a “Reserve” wine. Spanish law requires that for a red wine to be labeled as a Crianza, it must be aged for two years, with a minimum of one year in an oak barrel and for another year in the bottle before it’s sold.
Reserva- Aged for at least three years in the cask and bottle, at least one of which must have been in the cask.
Gran Reserva- To be labeled as a Gran Reserva, the law requires that it be aged for a minimum of 5 years, with two of those years being within an oak cask or barrel.
TASTING NOTES
NOSE: Rioja wines will have different aromas depending on their aging classification. In this case, fruit notes dissipate and secondary notes like earth, leather, tobacco, cocoa, licorice, coffee, and herb are more prominent.
PALATE: Full-bodied and well balanced with flavors of vanilla, berry jam, chocolate, and savory herb notes. Balanced and elegant with structured velvety tannins and a long finish. Drink now through 2028.
PAIRING: Ideal with red meats, roasts, game, stews, and aged cheeses.
FUN FACTS: Decanter Magazine Word Wine Awards ~ 92 Points
Wine Enthusiast Magazine ~ 90 Points
MARCHESI INCISA DELLA ROCCHETTA BARBERA d’ASTI
2017 | $29.99
DESCRIPTION
The Marchesi Incisa della Rocchetta is one of the historic Piedmontese families who have lived in Monferrato for more than a thousand years and since 1400 in the village of Rocchetta Tanaro. Centuries of dedication and passion in the world of wine with the Marchese Leopoldo who introduces Pinot Noir to the hills, the Marchese Mario who moves to Bolgheri and creates the legendary Sassicaia, the Marchesa Barbara who renovates the marvelous winery in the center of the town. Today the new generation, with Filiberto and Francesca, carries on the family legacy and the prestige of the company.
Sant’Emiliano is a cru of Rocchetta Tanaro, a hill and a vineyard well known for its ideal south-facing exposition. It is 2.5 hectares in size, the vineyard site’s soil is a mix of sand and clay, originally a prehistoric seabed rich in minerals. The vines are an average age of 50 years old. Great care is taken during the harvest to select only the best and perfectly matured fruits.
Marchesi Incisa della Rocchetta Barbera d’Asti 2017
Unlike many of the other red grapes in the Piedmont region in Northern Italy. The grape accounts for around 55% of the wine produced in this region. A tough, non-fussy grape, Barbera has been known to be flexible in its acclimation to different regions. It is typically a deep ruby color with low tannin and high acidity. Unlike many of the other red grapes in the Piedmont, Barbera has a relatively long hang time on the vine and that imparts a lot of rich, dense flavors to the wine.
Sant ’Emiliano is their interpretation of Barbera in which the use of barriques contributes to adding complexity and structure to the wine that most represents the territory of the Monferrato. Sant ‘Emiliano is a wine of great elegance and balance, produced with an extraordinary attention to quality, both in the vineyard and in the cellar.
TASTING NOTES
NOSE: Scents of dark fruit, flowers, and spice.
PALATE: This wine is complex. It displays notes of violet, plum and dark cherry when young. With ageing in the bottle, it develops notes of tobacco, chocolate, leather, and licorice. This wine is well-balanced with an exceptionally long and elegant finish.
PAIRING: Barbera wine is an excellent choice for pairing with food, thanks to its versatile flavor profile and medium body. The wine pairs well with a variety of dishes, including pasta dishes with red sauce, pizza, grilled meats, chicken, and fish.
FUN FACTS: Aromas of blue flowers, underbrush, ripe plum and exotic spice shape the nose. Despite its bold structure and muscle on the palate, it shows surprising finesse in flavors of fleshy blackberry, brandied cherry, star anise and tobacco framed in velvety tannins. Thanks to the succulent fruit, you barely notice the warmth of alcohol on the close.
Wine Enthusiast ~ 90 Points
CALDERA FABRIZIA XENIO RUCHé
2018 | $18.99
DESCRIPTION
The Caldera winery is a historical presence, deeply rooted in the territory. The bottle label is a tribute and the result of a genealogical and heraldic research. In fact, the presence of the Caldera family in the territory of Pisa has already been verified to from around the 12th century.
The winery owes thanks to the far-sighted vision of Prospero Caldera. He decided in the early twentieth century to build it in a strategic position, that is, near the Portacomaro railway station – almost as if he wanted to trace the destiny of a winery with an international vocation. A choice, which today seems difficult to understand but, at the time, changed the fortunes of the family. The station, and consequently the railway, was in fact the only method to transport wine abroad.
Today there is Fabrizia who, together with her husband Roberto Rossi and son Fabio, leads the winery towards a modern and technological evolution for an increasingly attentive and demanding public.
The Caldera winery has always been open to the world and has always made far-sighted and avant-garde decisions. In fact, Fabrizia Caldera’s choices continue in the same direction as the first founder Prospero.
From the Monferrato hills, the winery project began in the last century. This is strongly oriented on bio-sustainable themes, respectful and attentive to the ancestral and anachronistic pact between man and earth. According to the family, the generosity of Mother Nature and her gifts is amply rewarded by carrying out ecological, sustainable and green choices.
Caldera Fabrizia Xenio Ruché 2018
This wine is 100% Ruché (ROO-kay) grapes from the Castagnole Monferrato region. The average vine age is 20 years old. It is vinified in a traditional method with controlled maceration, pumping over of the fermenting must and punching down of the cap during fermentation. When it is consumed young it has more fruity and floral notes, with aging it becomes more austere and complex.
TASTING NOTES
NOSE: Aromas of roses and violets mingled with spice notes.
PALATE: Dry, balanced, and velvety with notes of blackberry, raspberry, and ripe plums, and hints of spice.
PAIRING: This wine pairs well with salami, ham, game, blue cheeses, and dark chocolate. Also, it’s a great companion with oriental cuisine and piquant dishes.
BODEGAS BORSAO CABRIOLA
2017 | $18.99
DESCRIPTION
The first written records about winemaking in the region date back to 1203 and were found in the Monastery of Veruela. The monks had an essential role in the development of vine growing and winemaking in the region.
Bodegas Borsao origins go back to 1958, the year the Cooperative of Borja was founded. This is where Borsao originated as a brand. Some years later, the co-operatives of Pozuelo and Tabuenca joined Borja, adding their resources and –most importantly- their vineyards. It happened in the year 2001, and the new company was called Bodegas Borsao S.A., established as a limited company. Its 700 members became shareholders and a management team was appointed to shake the foundations of the winery: starting with the grape sourcing scheme and following with a refurbishment of the winemaking facilities. Nowadays there has been more professionalization and now they are 375 winegrowers.
Experience, resources and means combined with the potential of the vineyards of the 3 wine cellars, enabling the development of a new work philosophy that has given Borsao international recognition and prestige.
“We will continue working on our vineyards, using the indigenous clone of Garnacha of Aragón, studying our microclimates and learning about the potential of the different sites.”
-Bodegas Borsao
Bodegas Borsao Cabriola 2017
The wine is a blend of 55% Garnacha, 39% Syrah, and 6% Mazuela. What is Mazuela? Good Question. It is a red grape with fruity flavors of mixed black fruits with notes of pepper, licorice, and spicy accents, and it possesses high tannins and acid. It is used as a blending grape and is known by many names, for instance, Carignan Noir is one example. Borsao Cabriola comes from old vines aged between 20 and 60 years old that grow under the influence of the Moncayo Massif Mountain chain and are traditionally cultivated. The harvest is carried out manually when the grapes reach optimum ripeness. These three grapes are fermented separately in stainless-steel tanks at controlled temperatures. Afterward, the wine is aged for twelve months in French and American oak barrels.
TASTING NOTES
NOSE: Aromas of vanilla with intense fruity tones.
PALATE: It has a long and pleasant very harmonic aftertaste, structured and round.
PAIRING: Pork, lamb, beef, braised meat dishes, duck, wild game, stews, and grilled meats.
FUN FACTS: "A full-bodied and round-textured red with cherries and blackberries and some walnut and dried-herb undertones. Medium body, lightly chewy tannins and a fruity finish."
-James Suckling ~ 91 Points
Cabriola is a specific jumping maneuver that a horse is trained to perform after years of exacting dressage. The movement requires great technique and precision from the rider and a horse working as a team. Much like the relationship between our winemaker and vineyards, combining masterful techniques.
MAISON NOIR IN SHEEP’S CLOTHING CABERNET SAUVIGNON
2020 | $18.99
DESCRIPTION
André Hueston Mack was raised in Trenton, New Jersey, and eventually made his way into the world of finance at Citicorp, but he was not satisfied. “I became really immersed in wine and started studying and kind of worked very hard toward the title of being a sommelier,” said Mack. He said his love of wine was originally ignited by the TV sitcom “Frasier” and the character’s knowledge and appreciation of fine wine.
Mack was named Best Young Sommelier in America by the well-known Chaine des Rotisseurs in 2003. He was the first African-American ever to win the title working in New York. After being named Best Young Sommelier, Mack received the opportunity to work as a sommelier at Thomas Keller’s world-renowned “The French Laundry” in Yountville, California. He then proceeded to accept the position of Head Sommelier at Keller’s equally famed “Per Se” in New York City.
“And you know, just to have the audacity to quit one of the top five jobs in the world as a sommelier to say that I’m going to hop on the other side and start making wine — you know, a lot of people weren’t doing that,” said Mack.
Mack, who does not own a winery or vineyards, acts as a negotiator who purchases grapes and then works with a custom winemaking facility in Oregon. Maison Noir is a two-fold lifestyle project producing both a T-Shirt line and a wine brand. Mack founded the brand in 2007, both ends of Maison Noir incorporate a trademark attitude and personal perspective on wine subculture. The wines are unique and distinctive garage wines, initially created for some of the New York's best restaurants for whom Mack was a sommelier and now available nationwide. Mack’s wines — and shrewd use of social media — have drawn the attention of sports teams and major corporations including Cadillac and Microsoft. He’s an author and a self-taught graphic designer who started a streetwear company even before the debut of his wines. Mack owns a wine shop, a ham and charcuterie bar and a bakery — all near his home in Brooklyn.
“I grew up on hip hop, skateboarding, punk rock and being able to put all those things — infuse them together — you know, makes it very enjoyable for me,” said Mack.
Several African Americans have made their way to the top of the wine-making world, including a New Yorker, Mack, who has established perhaps the largest.
Maison Noir In Sheep’s Clothing Cabernet Sauvignon 2020
His wines are produced in Oregon’s Willamette Valley and Columbia Valley in Washington State — areas regarded as America’s premier wine-making regions. The fruit for this wine comes from Columbia Valley - 60% from the Red Mountain AVA and 40% from the Wahluke Slope AVA. It is 100% cabernet sauvignon. After fermentation the wine spends 10 months aging in barrel, 25% of which is new French oak. Only 2,500 cases are produced each year.
TASTING NOTES
NOSE: In Sheep's Clothing delivers a ripeness of fruit flavors while preserving the acidity that gives the medium to full-bodied wine a sense of freshness. It possesses layers of cassis, blueberries, and black cherries.
PALATE: This wine lends to a New World style of fruit with more of an Old World structure with a hint of wood smoke. It fully embraces an integral part of classic Cabernet sauvignon by highlighting a complex blend of dried herbs: anise, thyme, and bay leaf.
PAIRING: The key to Cabernet Sauvignon food pairing is to consider the tannins. Tannins need protein to break down. Cabernet has high tannins and pair best with meats that are not super lean and are protein rich. Examples: beef, game, and lamb. Cheeses: aged cheddar (fun tip, aged cheddar with aged Cab, fresh cheddar with young Cab), gouda, blue cheese and gruyere.
FUN FACTS: The name is a hat tip to Alonzo Harris in the movie Training Day: "to protect the sheep you gotta catch the wolf, and it takes a wolf to catch a wolf."
FEBRUARY 2023 WINES
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PENFOLDS MAX'S CABERNET SAUVIGNON
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BLEASDALE BREMERVIEW SHIRAZ
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BODEGAS JUAN GIL RED BLEND
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TENUTI SAN LEONARDO TERRE DI SAN LEONARDO
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PAUL O'BRIEN OREGON TERRITORY PINOT NOIR
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TIKVES ALEXANDRIA CUVEE
PENFOLDS MAX'S CABERNET SAUVIGNON
Cabernet Sauvignon | 2018 | $22.99
DESCRIPTION
Penfolds is an Australian wine producer that was founded in Adelaide in 1844 by Christopher Rawson Penfold, an English physician who emigrated to Australia, and his wife Mary Penfold. It is one of Australia's oldest wineries and is currently part of Treasury Wine Estates. The chief winemaker since 2002 has been Peter Gago.
Penfolds Max’s Cabernet Sauvignon is a tribute to former Chief Winemaker Max Schubert 1948- 1975, a legend in Penfolds history. Max’s constant pursuit of excellence paved the way for those who followed in his footsteps and allowed the status and heritage of Penfolds to grow. Max’s cabernet sauvignon displays the Penfolds ‘stamp’ inspired by Max Schubert.
Success of Penfold’s has been driven by the generations of visionaries and innovators. Since the beginning in 1844 to today, the merging of science, art, and innovation has driven Penfold’s to become one of Australia’s most famed and respected winemakers.
Penfolds Max’s Cabernet Sauvignon 2018
Max’s cabernet sauvignon is 100% cabernet grapes from southern Australia. Above-average winter and spring rainfall offered the vines across South Australia healthy soil moisture profiles for the growing season. Cool days and cooler nights slowed vine growth in early spring with temperatures warming in October. Late flowering and veraison delayed harvest by a few weeks. Weather conditions during ripening were generally dry with conditions favoring fully ripened grapes with well-developed colors and flavors.
TASTING NOTES
NOSE: The hallmarks of classic cabernet sauvignon are present and accounted for. First impressions are reminiscent of a stroll through a garden. Earthy, leafy notes prevail with dried native mint adding a lovely herbal note. Further investigation reveals cocoa powder, red currants and blood orange. Underlying cedar notes and cherry wood add further oak derived intrigue.
PALATE: An abundance of delightful primary fruit characters with blueberries, strawberries and pomegranates competing for attention. French and American oak maturation characters add a pleasing creaminess and weight to the palate with a distinctive hazelnut signature. Firm tannins with length and drive are supported by a seam of refreshing acidity.
PAIRING: Aussie cabs are a good match with simply prepared beef, lamb, and game. All good choices would be braised lamb shank, grilled steaks, and roasted prime rib. For cheeses: gorgonzola, parmesan, aged dry jack and blue cheeses that are not too salty.
FUN FACTS: Cabernet sauvignon holds a long heritage in Australia, in fact Penfold’s own block 42 in the Barossa Valley is thought to be the oldest continuously producing cabernet sauvignon vines in the world.
Bleasdale Bremerview Shiraz
Shiraz | 2019 | $19.99
DESCRIPTION
Bleasdale Vineyards is Langhorne Creek's founding winery. Established in 1850 by English migrant Frank Potts arrived in South Australia on HMS Buffalo in 1836, Bleasdale remains one of Australia's oldest wineries.
Bleasdale's source vineyards are situated on the floodplains of the Bremer River in Langhorne Creek, benefiting from the cooling breezes across Lake Alexandrina, and the cool slopes of the Adelaide Hills.
When Frank Potts established Bleasdale on the Langhorne Creek floodplain in 1850, he built a system of locks and weirs to capture and use floodwaters from the Bremer River to irrigate his vines. Many of Langhorne Creek’s vineyards, including Bleasdale’s Bremerview vineyard, still rely on his original flood irrigation system that comes into operation when the river naturally overflows to the vineyards planted along its banks.
Frank Potts liked building things – a home, a workshop, a winery, water pumps, floodgates, vats, a lever press, and a dynasty. When he added more land to his original holding, the vineyard area expanded and so the winery, and the family, grew.
In his later years, Frank handed over the daily workings of the vineyards and winery to three of his sons and went back to boat building.
His sons and grandsons operated and built up the winery, and even today the fourth and fifth generation of the Potts family are still involved in the winemaking and running of the winery. Their property, much of which enjoys conservation status, offers a fascinating insight into the history of Australia’s early settlers.
Bleasdale Bremerview Shiraz 2019
Bremerview Shiraz is 99% shiraz and 1% grenache. With nutrient rich soils, a moderate climate with refreshing cool breezes, Bleasdale's Bremerview vineyard is a fantastic place to grow shiraz.
The cellars at Bleasdale are a national monument, constructed from red gumwood and limestone, and some of the original winemaking equipment is still occasionally used. Nevertheless, the emphasis here is on using modern technology to produce wines of consistently high quality. Until the 1990s much of the region’s fruit went into multi-regional blends and it was only when a group of long-term family growers – including Bleasdale – started promoting 100% Langhorne Creek wines that the region became recognized in its own right.
TASTING NOTES
NOSE: Lifted spice aromas and dark berry fruit.
PALATE: A true expression of Langhorne Creek Shiraz, this is a medium bodied wine showing intense lifted spice aromas and dark berry fruit. The palate is long and silky with fine tannins, offering juicy plum and blackberry fruits, with notes of clove and pepper.
PAIRING: Enjoy with your favorite BBQ meats.
Bodegas Juan Gil
Red blend | 2019 | $19.99
DESCRIPTION
The origins of the Juan Gil winery date back to 1916, when Juan Gil Jiménez began producing wine in the center of Jumilla, Spain. Later, the third generation of the Juan Gil family decided to consolidate the business and began to craft wines under the brand name Juan Gil in homage to the founder of the company. Today, the fourth generation of the family runs the winery with renewed passion. Using the latest technologies available on the market, the winery works hard to bring to the public a wide array of wines mostly made from Monastrell. Though this great red grape is indigenous to the southeast of Spain, in the English-speaking world it is better known by its French name, Mourvèdre.
Bodegas Juan Gil Red Blend 2019
Juan Gil red blend is a mix of 45% cabernet sauvignon, 45% monastrell and 10% syrah. It is aged for 12 months in French and American oak barrels. It hails from Jumilla, Spain which is in the north.
TASTING NOTES
NOSE: The bouquet is a mix of bright summer berries and wild cherries.
PALATE: This red blend is smooth and plush on the palate with notes of black and red fruit wrapped in chocolate, clove, nutmeg and espresso.
PAIRING: This wine would pair perfectly with hearty and meaty dishes like hamburgers, pizza, short ribs, veal, pork, lamb, sausage or game.
Tenuti San Leonardo Terre di San Leonardo
Red blend | 2016 | $18.99
DESCRIPTION
Tenuti San Leonardo’s history dates back 1500 years, with the return of prisoners from Trentino, who erected a chapel in honor of the patron saint of prisoners, Saint Leonard. Today, the ancient monastery hospice, which once gave shelter to the destitute, is now the cellar where the wines mature in barrels. Present owners the Guerrieri Gonzaga family have taken advantage of the terroir to create Bordeaux-inspired blended wines, under the guidance of master winemaker Carlo Ferrini and consultant winemaker Giacomo Tachis, considered to be a genuine maestro of Italian winemaking through his creation of some of Tuscany’s most influential wines since the 1970s. This talented pair ensures calculated aging 6 months in large format Slavonian oak, then 24 months in small French oak barrels and expert blending of each varietal, followed by a year of bottle aging. The results are consistently spectacular.
Tenuti San Leonardo Terre di San Leonardo 2016
San Leonardo is a blend of 50% cabernet sauvignon, 40% merlot and 10% carmenere. It is a product of spontaneous fermentation lasting between 15-18 days followed by maturation in concrete vats and French oak.
TASTING NOTES
NOSE: The aromas are delicate and soft with hints of wild rose, berries, cassis, and mulling spices.
PALATE: Terre offers bright intensity and lots of dark fruit with easy spice, fresh blackberry and subtle mineral tones.
PAIRING: This wine pairs beautifully with beef, lamb, veal, and grilled meats.
Paul O’Brien Oregon Territory Pinot Noir
Pinot Noir | 2017 | $19.99
DESCRIPTION
Oregon Territory was created by two winemakers who share a passion for fine wine, great food and a gracious life. Dyson Paul DeMara and Scott O’Brien Kelley met while working at Robert Mondavi Winery in the Napa Valley nearly 20 years ago. Since then they have traveled the world’s wine regions learning the old world traditions and sharing new world techniques. In 2013 the duo came together to start Paul O'Brien Winery, the Umpqua Valley’s first urban winery in the historic Hansen Chevrolet building in downtown Roseburg, Oregon. The duo chose their middle names to brand the winery as it speaks to their friendship and partnership. Oregon Territory captures the rich spirit and powerful nature that makes Oregon so special.
Oregon Territory was created out of the desire to share the pioneering spirit of Oregon Pinot Noir. A variety the experts said could not possibly ripen in Oregon, yet 50 years later the world now understands Oregon’s importance.
While the Willamette Valley and Pinot Noir are like a fairy tale match made in heaven, most of Oregon is in fact, a glorious source of Pinot noir. Claiming over half of its total area under vine, Pinot noir also thrives in Southern Oregon’s Umpqua and Rogue Valleys where sedimentary and volcanic soils dominate hillside vineyards and cool temperatures create the perfect environment for Pinot noir. Also, Oregon’s Columbia Gorge is becoming increasingly popular for Pinot noir production. What sets Oregon Pinot noir apart from the Pinot of other regions, both New and Old World, is its innate combination of grace with both power and restraint.
Paul O’Brien Oregon Territory Pinot Noir 2017
Oregon Territory is 100% Pinot Noir. It is hand-harvested and the grapes undergo vinification in open top concrete fermenters with 22% whole cluster. Then the wine ages 12 months in oak, with 25% in New French oak barrels.
TASTING NOTES
NOSE: Bright notes of cherry and red currant.
PALATE: Silky and elegant, fine tannins with mouthwatering acidity. Black cherry, crushed raspberries, and light notes of vanilla. Easy to drink and perfect by the glass.
PAIRING: Pair with mushroom risotto, bacon wrapped scallops over parsnip puree.
FUN FACTS:Wine Enthusiast 90 Points 2017 Vintage
James Suckling 91 Points 2016 Vintage
Wine Enthusiast 90 Points 2015 Vintage
Tikves Alexandria Cuvee
RED BLEND | 2019 | $18.99
DESCRIPTION
Tikveš Winery was founded in 1885 in a region with centuries-old winemaking tradition, blessed with perfect natural conditions, warm and passionate people and a lively, authentic culture. We have always had a penchant to go beyond expectations, embrace innovation and conquer new markets. Over the years we acquired more prime land than any other winery in South Eastern Europe. We own the latest technology and employ some of the brightest and most experienced talent in the business, to ensure that the superior quality of our products is maintained at all times.
Our portfolio of fine wines stretches across several categories to fit every occasion, winning numerous highly-acclaimed international awards, year after year. Our mission is to create an opportunity for all wine lovers anywhere in the world, to be able to enrich any social occasion with the inimitable experience of Tikveš wines and share our passion for life.
Tikves Alexandria Cuvee 2019
The wine is a blend of 70% vranac, 20% merlot and 10% cabernet sauvignon. The average age of the vines is between 15-25 years. It is a dry red wine with intense ruby red color with a full-body and soft tannins.
TASTING NOTES
NOSE: It exhibits complex aromas of red and black fruits –cherries, plums, raspberries, and black currant, with notes of dried tobacco, smoke, black pepper and cinnamon.
PALATE: Alexandria Cuvee displays notes of blackcurrant, black plum, cedar and toast. It is round on the palate and has a long and spicy finish.
PAIRING: This blend will pair well with all Macedonian food, red meat, game, barbeque, and smoked meat.
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