We have 8 wines from different regions you will be tasting. Your challenge is to identify the region and the grape you have in your glass. It's a fun and tasty experience. We hope you are up for the challenge!
#1: This wine displays a light pink color with white/orange hues. The nose offers a delicate blend of tart red berries, light smoke, and slate. The palate is light-bodied with mouthwatering acidity, with raspberry and cherry throughout followed by a brief tart, minerally finish. Hint: You might want to think of the grapes before the region on this.
#2: The wine displays a medium pink color. The nose is filled with various minerally notes interwoven with tart, crunchy raspberry. The palate displays considerable heft for a rose, with fleshy cherry notes and a touch of blue fruit cut by hints of tannin, medium acid, and tons of savory minerality. Hint: The grape will be hard on this one, think to the region first instead and go from there.
#3: This medium ruby wine displays garnet and orange hues. The nose is intensely savory, with notes of black pepper, cured meat, anise, and dried cherry. The palate is deliciously quaffable, with a medium body and zippy acidity enveloping juicy cherry and raspberry notes. Hint: This might be the first “gotcha” wine. Where does it get cold enough to make a red like this?
#4: This wine pours a medium-dark ruby with purple hues. The nose offers a medley of red and blue fruits accented by fresh herbs. The palate displays present, but supple tannins and medium-low acidity. Jammy plum and raspberry meshes well with the notes of earth, bramble, and warm baking spices. Hint: There are very few winegrowing regions in Europe that get hot enough to produce big, juicy reds like this. What are they and what are their native varieties?
Gold Club Members may taste through the Platinum Wines for $15 a person.
#5: This wine pours a medium straw-yellow color with green hues. The nose is very complex, offering notes of beeswax, aromatic herbs, and minerals. The palate is light-plus bodied with racing acidity accenting fleshy stone and citrus fruits, honey, wet stone, and a hint of yeast. Hint: This wine has some years on it. Which regions make for long-lasting, acid-driven white wines? What varieties do they like?
#6: This wine pours a deep ruby with purple hues, offering aromas of reduced cherry and plum accented by sweet baking spice. The palate is medium-plus bodied, with medium acidity and spicy, sweet tannin. The macerated fruit continues to the palate, with notes of licorice, hay, thyme, and earth accenting it all. Hint: This is a rich version of one of the most widely planted grapes in its native country.
#7: This wine pours a strikingly deep purple color with ruby hues. The nose is filled with new leather, cassis, blackberry, and intense floral notes. The palate is full-bodied, with fine-grained tannins and medium acidity. Fleshy blueberry and plum notes are accented by baked earth, slight tar, black pepper, and Chinese five spice. Hint: There is only one grape can get this kind of extract and fruit, and it has its home in a relatively new winegrowing country.
#8: This wine displays a deep ruby color with lavender hues. The nose offers black cherry, cassis, graphite, and cigar smoke. The palate is rich in body and tannin, with restrained acidity. Cherry and cassis are blended with subtle plum notes, in addition to the heaps of savory baking spice, oak, and vanilla. Hint: This might be the easiest wine for some of you….or will it?
This month we dive into some incredible wines from the fastest growing wine region in California. With over 200 different wineries in the Paso Robles AVA, we picked some very fun 8 wines from 8 different wineries.
Typically people hear that Cab is King in Paso with over 49% of all planted acerage is Cabernet Sauvignon. But there are some great varities other than Cab to consider. We will taste two Cabernets this month along with a Sparkling wine, a Chardonnay, Merlot, Red Blend, Cab Franc, and a tooth staining Petite Sirah. So join us for a fun month of California wines.
1 (4) Opolo Sparkling Wine- General California Appellation- CA (First for Gold, Fourth for Platinum)
Sometimes, simplicity is a virtue. This is the case with the Opolo Sparking Wine. This 100% Colombard is put through the Charmat or ‘Tank’ Method and results in a clean, playful aperitif. This wine pours a pale straw color with green hues. The nose offers almond, lemongrass, gravel, and green apple. The palate features fine-grained bubbles with an off-dry collection of apple, peach, and almond supplemented by high acid a medium-sweet finish. This is an excellent palate cleanser prior to jumping into a tasting of larger reds.
2 Callaway Cellars 2018 ‘Ely’ Chardonnay – Paso Robles AVA- CA
Warm climates like Paso Robles are oft maligned in the eyes of Old-World Chardonnay afficionados, as the results often are anything but subtle. For lovers of rich, fruit-driven renditions however, Paso Robles represents a budding force in their production. Given the amount of sun and general lack of rain the region receives, Chardonnay-based wines from Paso are plump and often oaked to double-down on the richness factor. Callaway’s ‘Ely’ is no exception, being a 100% variety wine put through 100% Malolactic Fermentation and time in 50% new oak. The result is a medium gold-colored wine with yellow hues. The nose offers ripe tropical fruits supplemented by notes brought on by the oak such as vanilla and Crème Brule. The texture is creamy, with notes of baked orchard fruits, caramel, butter, and toast. This would do well with fish or poultry accompanied by a cream-based sauce.
3 Broadside 2018 ‘Margarita Vineyard’ Merlot- Santa Margarita Ranch AVA-CA
The Santa Margarita Ranch is likely a familiar name to many of you, as it is the AVA popularized by one our favorite Paso producers: Ancient Peaks. This southern-most growing region of Paso features a , comparatively, cool growing season given its proximity to San Luis Obispo and its surrounding bodies of water. That doesn’t take away from the fact that these indeed Paso-grown Bordeaux varieties in this case, which means you are getting some ripe and rich. The Broadside ‘Margarita Vineyard’ Merlot is 78% Merlot and 22% Cabernet Sauvignon, pouring a medium ruby color with black-blue hues. Aromas of reduced black cherry, plum, mocha, and sweet tobacco make up the nose, while the palate features supple tannins enveloping plush blue and black berries. This could be a steak wine, but a more decadent version (short ribs, braised renditions) would be preferable.
4 J & J Cellars 2019 ‘Two Tradesmen’ Cabernet Sauvignon- Paso Robles AVA-CA
Paso Robles’ historical significance lies in its emphasis on Rhone varieties and its part in introducing them to the California viticultural scene. It’s current significance, however, rests in its high-quality Cabernet Sauvignon. Virtually every part of Paso Robles’ climate, from the abundant sun exposure, diverse soils, and winemaking precedent (Napa, Sonoma, Lake County, etc.), Generally, Cab’s from this area are characterized by heavy extract, sweet tannins, and profiles centered around fruit and baking spice, much like the ‘Two Tradesmen’. This Cabernet is blended with small amounts of Petite Sirah and Petite Verdot, both of which add to a lusciously dark ruby color with blue and black hues. Aromas of vanilla, cherry, crème de cassis, and sweet baking spice make up the nose. Sweet velvety tannins and low acid outline the full body, with cherry and blueberry cobbler notes throughout. This wine might be best as a rich accompaniment to a rich red meat-based dish, or as the pairing to a selection of various chocolates.
5 Hearst Ranch 2018 ‘Lone Oak’ Cabernet Franc-Paso Robles AVA- CA
Cabernet Franc, perhaps more than any other red variety, can vary heavily based on the terroir. As a blending grape in St. Emilion and the rest of the Right Bank, it offers acidity, structure, and earth tones. As the star of the show in Saumur, Chinon, and Bourgueil, it’s a nuanced, acid-driven bomb of savory flavors. As for the new world, it becomes something else entirely; something displayed expertly by Hearst Ranch’s rendition. This Cab Franc is supplemented by Merlot and Petit Verdot, pouring a medium ruby color with purple hues. Aromas of dark chocolate, cherry, raspberry, espresso and forest floor arise from the glass. The palate is medium+ bodied, with elegant, dusty tannins and medium acid supplementing mineral-driven notes of graphite, tobacco, and reduced red fruits.
6 DAOU 2018 Reserve Cabernet Sauvignon- Paso Robles AVA-CA (Big Dog)
Daou has experienced a meteoric rise to being one of the faces of Paso Robles in the last decade, competing with other monster Paso Robles brands for market visibility. The impressive thing about this rise is that it has largely been done with a concealed hand, as the vast majority of the wines in their catalog never see retail. Having had personal experience with the winery and the reserve lot, most of these wines represents a different member of their family or a significant piece of history with names such as ‘1740’ (After the bell on the logo) or Soul of A Lion (After the Daou brothers’ father). However, the most tamely named reserve wine might showcase the winery the best of all. This Cabernet is blended with Petit Verdot, Merlot, and Cabernet Franc to add structure, and is aged in 50% New French Oak for 15 months. The result is a deep ruby-colored wine with purple hues, offering aromas of humidor, baker’s chocolate, anise and cassis. The palate is full-bodied with present, subtle tannins and restrained acidity. Globs of dark chocolate and dark berries dominate, supplemented by subtle spice, minerality, and vanilla.
7 Vina Robles 2018 Petite Sirah- Paso Robles AVA-CA
Though perhaps not quite as notable and accomplished as Zinfandel, there are few grapes quite as synonymous with California as Petite Sirah. Petite Sirah, or Durif, is a cross of Syrah and Peloursin that often displays an intense inky-dark color, black fruit flavors, and ferocious tannins. As such, they often face elongated stays in oak in order to encourage softening of said tannins, much like Vina Robles’ example, which sits in oak for 20 months. This wine pours a near impassable purple with blue and black hues, offering aromas of cassis, savory baking spice and smoked meat. The palate is full bodied, with intense, dusty tannins surround a savory blend of soy sauce, blueberries, and roast game, finishing with a lengthy sweet finish of coffee and vanilla. Petite Sirah is difficult to pair with food, but one of the classic pairings is chicken mole.
8 Nelle 2017 ‘Bedlam’- Central Coast AVA- CA (Baby Big Dog)
A decadent multi-AVA blend of Grenache, Syrah, and Petite Sirah, this small production red from Nelle expresses all the hedonistic, rich tendencies of its varieties. Pouring a deep ruby with black/blue hues, this wine offers aromas of bacon fat, macerated berries, black pepper, and herbs de Provence. The palate is rich, with formidable tannins and balanced acidity. The monstrous 15.8 ABV is obscured by the wine’s structure and fruit, consisting of reduced raspberry, cassis, and blueberry, earth, and spicy, concentrated oak.
Since 1986, Paso Robles Wine Country has experienced a true renaissance. From boutique wineries producing less than 1,200 cases per year to high-production facilities boasting 100,000 cases or more annually, Paso Robles winemakers are cultivating distinct, high-quality Cabernet Sauvignon and Bordeaux wines that earn national and worldwide recognition each and every year.
Working alongside well-respected Central Coast winemakers, many of whom boast multiple generations of rich, winemaking and wine grape growing heritage, this new crop of rebel rousing vintners share an independent spirit, dedication to quality and immense passion for crafting the best Cabernet Sauvignon and red Bordeaux varietals in the world.
Creating the best wines in California
When it comes down to it, Paso Robles Cabernet producers are indeed preoccupied with a lofty goal: Capturing the terroir, or specific sense of place, within each bottle. When carried out successfully, Paso’s bold Bordeaux wines reflect the land — and no two Paso Robles vineyards are the same. In Paso Robles Wine Country, geological diversity abounds, and a single vineyard block may contain a multitude of soil types. Cabernet Sauvignon and Bordeaux varietals flourish, as the climate, long growing season and soil work together to promote consistent physiological ripeness season after season.
Join us for a trip through New Zealand and Australia with 8 different wines from the region.
Australia, the land of surfing, kangaroos, and Christmas barbie (barbeque) and New Zealand, known for its wool and sailing prowess as two time winners of the America’s Cup, are also home to some of the world’s best vineyards. Despite the friendly rivalry between these two southern hemisphere countries they can both boast of an increasingly more prominent role in producing some of the world’s finest wines.
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The one and only, NZ Sauvignon Blanc has been, and continues to be, among the fastest growing wines in the US market. This is primarily based on its combination of value mixed with characteristics of some of the world’s luxury Sauvignon Blancs like those found in Bordeaux and Sancerre. That being said, it has suffered from oversaturation, with many examples doubling down on ripe, uncharacteristically one-dimensional version of the grape. Babich is a true throwback, focusing on delicate aromas and clean, bright flavors. The wine offers aromas of gooseberry, grapefruit, and mango cut with hop-like herbal notes. The palate is light bodied with high acidity, mixing juicy citrus and stone fruits with clean minerality. This is unequivocally a grilled seafood wine but would also find success with light charcuterie.
Made from fruit sourced in South Australia, unoaked and fruit forward in style. Though not entirely sourced from here, the ‘Third Generation’ brings much of its crop from this region. The wine pours a medium gold color with white hues, offering aromas of vanilla, honeycrisp apple, pineapple, and fresh-cut herbs. The palate is medium-bodied with medium acid laced among ripe pear, kiwi, and green apple notes. This would go with a plethora of seafood dishes, from sushi to seared snapper.
One of the pervading unsung gems in the world of Pinot Noir, New Zealand is responsible for some of the most delicate and nuanced current examples of the variety. Largely planted to the cooler regions on the South Island, Pinot planted in this region benefits from largely temperate weather mixed with ample sun exposure and the protection the Southern Alps provide from winds that blow in form the West. The Orchard Lane is a style-specific version of NZ Pinot, and displays typical characteristics. The wine pours a delicate pale ruby hue with pink hues, offering aromas of bing cherry, rhubarb, potting soil, and spice box. The palate displays a medium-minus body with medium plus acidity, blending fresh juicy red fruits with a balanced astringent medley of cedar and cinnamon. This is an extremely delicate red, and is a prime candidate for salmon-based dishes.
Though not quite as famous as it’s counterparts in McLaren Vale or Barossa Valley, Langhorne Creek has merit all its own when it comes to style-appropriate Australian Shiraz. The oppressively hot and dry climate suits Shiraz well with its hardy nature and high amount of anthocyanin (The compound that gives red wine a purple tint when exposed to sun). Heartland’s example displays all of the quintessential notes of AU shiraz sans the sky-high ABV. The wine pours a medium purple with ruby hues, and offers a medley of black cherry, blackberry, and cassis cut with pronounced earthiness, peppercorn, and bramble. The palate is medium-plus bodied with medium acidity. A plethora of blackberry jam is accented by notes of cinnamon and black pepper. You could certainly pair this with steak, but it might be more advisable to go with venison in this instance.
We have served warm climate NZ Pinot Gris at the bar before, but this is the first time we have had Marlborough Pinot Gris in some time. Huia’s example displays an Old World hands-off approach, using native yeasts and no fining prior to bottling. This wine pours a light gold, with aromas of white blossoms and brown pear, which leads into a delicate palate of peach, mandarin orange, and spice box. This is an exquisitely aromatic and delicate wine that would work best with a medley of spiced nuts and cheeses.
While GSM’s can be found in every imaginable appellation at this point, Australia, in my humble opinion, is on the shortlist of regions you should look out for. Everything points to success, especially when in one of the cooler regions, as that is necessary to bring structure to what can otherwise be a flabby, over extracted mess. Tellurian’s example might be slightly lighter-bodied than you would expect, but it is a style-appropriate example of what the region can offer. This blend of Grenache, Shiraz, and Mourvedre pours a medium ruby with plum hues, and offers aromas of various red fruits grounded by earth and herbal notes. The palate is medium-bodied, with medium acid accenting plum, tart cherry and strawberry. This is very much the requisite BBQ wine on the list.
There are not many names in viticulture more synonymous with larger-than-life, hedonistic wines than Mollydooker. Famous for their “Marquis Fruit Weight” measurement (mindset?) system, Mollydooker is famous for their massive ABV reds, which often translate into decadent, delicious wines named after various Avatars (The Boxer, The Blue-Eyed Boy, Carnival of Love, etc.). ‘The Scooter’ is no exception, offering a massive rendition of Merlot while incorporating the style-appropriate characteristics found in cooler climates. This wine pours a medium ruby with purple hues, and offers aromas of blackberry, plum, and herbs de Provence. The palate is full-bodied with a surprising amount of structure, balancing fresh tea leaf and black pepper against a medley of blue and black fruits. As I’ve mentioned in the past, Merlot has become my new favorite steak wine, so that is what I would go with here.
Seeing that this is an Australia-focused month, it would not be right that we did not visit what is largely considered to be its preeminent growing region. Barossa Valley displays a Mediterranean climate, which lends itself to high-quality new world-style Syrah production. This wine reflects the up and coming Shiraz vineyards of the Barossa, rather than the battle hardened old vines that make up the core of our other cuvées. But like all Torbreck wines, Woodcutter’s Shiraz receives the very best viticultural and winemaking treatment. Fruit is sourced from hand-harvested and hand-tended, low-yielding vines, then open fermented and gently basket pressed before ageing on fine lees for 12 months in large format seasoned barrels and foudres. Although this wine is constantly praised for its succulence and richness, there is also a complexity and texture.
Located 1250 miles southeast of Australia across the Tasman Sea, New Zealand is comprised of two main landmasses (North Island and South Island) and numerous small islands. The latitude and position of the islands and their distance from any land mass provide moderate to cool but variable maritime climate. The central ranges of mountains that run through the length of both main islands generate marked contrasts between higher rainfall, cloudy, windward west and the milder, sunnier, leeward side.
Most of the vineyards in the North Island are located on the eastern side of the mountains where there’s a drier, sunnier climate. The South Island possesses about two thirds of the vineyard area, with the Marlborough area alone growing 52% of the country’s vines.
Sauvignon Blanc, the country’s best-known variety, makes up nearly 40 percent of New Zealand’s 60,000 acres of producing vineyards, as well as 78 percent of its exports to the United States. Practically all of the best Sauvignons come from Marlborough, a region on the northeastern tip of the South Island. The vast majority of New Zealand Sauvignon Blanc is fermented in stainless steel tanks at very cool temperatures, which preserves maximum vibrancy and highlights freshness. However, a growing number of estates are making small lots of Sauvignon fermented at least partially in oak barrels, some of which are new. Although styles vary according to vintner preferences and vineyard location, Marlborough Sauvignons tend to be especially crisp, aromatic and food-friendly, with baseline flavors of tart lime and grapefruit, along with grass, fresh herbs and crushed stone. Some wines have tropical guava and passion fruit character, and riper versions can feature peach and apricot.
Recently New Zealand Pinot Noir is grabbing a lot of attention. It’s the second most widely planted variety in New Zealand, with 11,000 acres currently in production. In general, New Zealand Pinot Noirs have more affinity with the wines of Burgundy than those of California. Cooler growing conditions impart bright acidity and taut tannins, and the wines show a wide range of lively fruit flavors, including berries, plum and cherry, with the better versions often featuring intense spiciness as well as crushed stone and mineral accents. Nearly all of the top bottlings come from three regions: Central Otago, in the southern third of the South Island; Marlborough; and Martinborough, near the southern tip of the North Island. Red wines other than Pinot Noir deliver mixed results. The most promising variety is Syrah, which, along with Cabernet and Merlot, does best in Hawkes Bay.
Australia produces an amazingly diverse range of wines, from mass-market wines to dessert-style nectars that wow you with their richness and refinement. Recent export figures place Australia as the fourth largest exporter of wine, selling to more than 100 countries around the world. With more than 2,000 wineries spread across a landmass that’s nearly the size of the United States.
A wide range of climatic conditions, from the cool highlands of Tasmania to the hot and arid Murray Valley provides many opportunities for producing distinctive wines from premium European cultivars. Viticulture is concentrated principally in the southeastern portion of the continent, with some vineyards located in the southwest and the island state of Tasmania.
South Australia produces about 50 percent of Australia’s wine. The area includes both high-profile appellations and vast interior vineyards that make more anonymous bottlings. The warm region of Barossa Valley typically makes rich, dark, full-bodied Shiraz and is gaining a reputation for Grenache as well. Nearby Eden Valley is a bit cooler and is one of the best spots for Riesling. Clare Valley, a charming string of hills north of Barossa, also makes some of the very best Riesling, along with delicious Shiraz, and McLaren Vale, to the south, produces distinctive Grenache and Shiraz. Coonawarra, where Cabernet does particularly well, is the best known of the cluster of cooler regions near the border with Victoria that includes Padthaway and Wrattonbully.
Victoria, with 15 percent of Australia’s vineyards, contains some of the coolest appellations in the country. Located near Melbourne, the regions of Yarra Valley, Macedon and Mornington Peninsula make some high-profile Chardonnays and, increasingly, Pinot Noirs. Central Victoria, closer to the hot interior of Australia, does better with Shiraz. The other prime zone for Australian wine is Western Australia. Although it makes only 4 percent of Australia’s wine, several of the country’s best Chardonnays come from the coastal region of Margaret River. The vineyards of New South Wales, including Hunter Valley, owe much of their popularity to their proximity to Sydney. The wines generally do not compare favorably to those of South Australia, Victoria or Western Australia. The southern island of Tasmania is gaining a reputation for Pinot Noir and sparkling wine.
Join us for a fun evening tasting four fantastic wines with owner and wine maker Sean Minor. Along with Sean, his wife Nicole will be joining us from her kitchen while she cooks up something fun to taste along with our wines. We have chosen 4 to taste from their collection of wines from the North Coast of California.
Sean Minor Sauv Blanc 4B Series - Vibrant and juicy, our Sauvignon Blanc has light, refreshing flavors of kiwi, green apple, pink grapefruit and peach. An Ideal aperitif or summer sipper.
Sean Minor Pinot Noir Signature Series - Just like a little black dress, Pinot Noir is a classic choice for any occasion and goes with almost everything. Alluring aromas of wild plums and cloves mingle with flavors of vivid red cherries, spices, earthy notes and vanilla.
Sean Minor Nicole Marie Red Blend - Graceful flavors of warm blueberry pie and dark cherry compote mingle with hints of vanilla and cassis. Silky smooth tannins round out this refined, balanced wine. 51% Merlot - 25% Zinfandel - 24% Petite Sirah
Sean Minor Cabernet Signature Series - Sophisticated and refined, Cabernet is always a dinner party favorite. Indulge in a rich bouquet of ripe raspberries, blackberry pie, oak and savory spices. Delicate, soft tannins provide structure and linger elegantly.
Tasting of all 4 wines - Take home a tasting of each of these great wines in our 2 ounce to-go cups.
To join the Zoom call with Sean and Nicole, simply purchase two or more of these tasty wines and/or pick up two or more tastings to-go. We are pre-selling the wine this week (March 6) for pick up on Friday March 12 or Saturday March 13. After you have placed your order, you will receive an invitation to join the Virtual Tasting via email.
If you are interested in putting together the special dish Nicole will be making during the tasting, simply click on the recipe link and prepare to enjoy some tasty treats with your wine. Recipe for Sausage Crostini with Rosemary
Not long after we met, we quickly bonded over our love of wine. That was 31 years ago, and not much has changed. We like to enjoy wine in our everyday lives - with dinner, catching up with friends and family, and celebrating life’s most special events. In fact, we believe there are few moments in life that aren’t paired perfectly with a great bottle of wine.
After we married and Sean had spent a number of years in the wine industry, we noticed that there was a gap in the market. We were yearning for wines that were easy to enjoy, highlighted the amazing fruit of California, and didn’t break the bank—so we made them.
Initially, our brand was called Four Bears and we love sharing the story behind the name. We have four children - three sons and a daughter. Early on, we would convene at the kitchen table to taste various lots of wine, play around with potential blends and talk about what we liked and didn’t like. At one point, our 4-year-old likened this practice to the idea that we were like Goldilocks searching for just the right bottle.
We began by producing wines from premier appellations throughout California, sourced from vineyard sites strategically located near the cool, marine influences of the sun-filled California coast. With the help of a family friend and colleague, Will Bucklin, our initial production featured a Napa Valley Cabernet Sauvignon, Central Coast Chardonnay, and Dry Creek Sauvignon Blanc.
Fast forward to today - our children have grown up, our business has evolved and our name has changed (we now go by Sean Minor Wines) but our dedication to producing quality wines at an approachable price has remained. Since we don’t own vineyards, we work diligently with sustainable, experienced farms throughout California and Oregon. We’ve developed strong relationships with some of the best growers in the industry so that we can contract the finest fruit. Today, you can find our wines at restaurants and gourmet grocery stores in 49 states and, of course, here on our website. Our family and team have grown, and we can’t wait to see what the future holds.
Have you ever had something described to as “greater than the sum of its parts”? I’m not sure if there’s a wine I’ve tried that better embodies that than the ‘Protocolo’. This is a blend of Macabeo (Primary grape in Cava) and Airen (Grape used primarily for brandy); which are grapes with an inherently “cheap” reputation. However, combined they are a lovely, floral, and tropical white with no end of porch-pounding potential. The pale straw colors give way to a nose filled with aromas of banana, peach, and slightly herbal notes. The palate has a surprising weight while still maintaining balanced acidity. The banana and peach notes carry through with slight aloe notes on the back end.
Generally speaking, white wines are overlooked in the grand scheme of Spanish wine in the United States market. Even within this decreased scope, Verdejo is niche, finding virtually all of its acreage in Rueda. This is Spain’s answer, among many, to Sauvignon Blanc, Muscadet/Melon de Bourgogne, and Gruner Veltliner. It is often characterized by bright notes of lime and other citrus essence cut with ripe, spicy fennel notes. This rendition by famed vintner Marques de Riscal is very style-appropriate, with aromas of lime, orange peel, peach, and ripe crunchy vegetal notes. The palate is light bodied with racy acidity, combining the aforementioned citrus with fennel, aniseed, and fresh cut grass. Probably the best analogy I have seen for Verdejo is that it is the “lime” to your fish taco dish. This is to say that if your dish is benefitted by the presence of lime, it will benefit from the presence of Verdejo.
Monastrell…. what is that again? It’s one of the many aliases of our favorite blending grape: Mourvèdre! While Mourvèdre grown in other Old Word regions like France (Bandol anyone?) tend to be decidedly meaty and savory, Monastrell grown within the comparatively warm region of Alicante blends these meaty aspects with decadent fruit. Even odder is the demonstrably lighter style that the ‘Mo’ demonstrates, more reminiscent of certain crus of Beaujolais. Aged exclusively in steel to soften Monastrell’s inherently fierce tannins and other phenolic compounds, this pours a purple with violet hues. The nose offers some of the meatiness, smoke, and graphite you would expect while supplemented by additional aromas of violets and blueberries. The palate yields a full body, juicy acidity and fine-grained tannins enveloping blue fruits, white pepper, and concentrated floral components. Try this with a rich pork tenderloin or even braised lamb.
An appellation typically known for whites; this Cabernet Sauvignon displays atypical New World characteristics. It pours a medium ruby with purple hues, offering aromas of cherry, plum, cassis, vanilla, and cedar box. The palate is medium-plus, with balanced acidity and soft, woody tannins complementing macerated red fruits. While an eligible steak wine, this is likely better served with something that benefits from its new world flair, such as short ribs or lamb.
Albarino on the Platinum List? What gives? First off, ouch; second off, what if I told you Albarino can be as complex and structured as any other heralded Old-World white? Enter the ‘Vicius’ Albarino. This avant-garde take on this traditionally lean grape utilizes oak-aging to draw out tertiary notes from the grape. The nose offers bready, yeasty notes supplemented by apricot and salinity. The palate is slick and oily, substituting the typical acidity for increased tertiary notes of wood, snow pea, and citrus. This is an off-the-wall, but delicious white that would be suitable with richer sea food.
We are all likely familiar with the Rioja DOCa, but we are all going to get very familiar with its primary competition. Ribera del Duero represents the muscular yin to Rioja’s yang, offering rich, extracted, and structured reds more influenced by New World winemaking practices. For a fresher, young example, the ‘Hito’ displays all of these characteristics in stride. Unlike other notable preparations of Tempranillo, this example substitutes aromas of strawberry and leather for rich cherry, fig, and tobacco aromas. The palate is full-bodied, with fresh acidity and supple tannins accented rich globs of red fruit, earth and baking spice. This wine screams tri-tip (prepared CA-style) and demands to be at your next BBQ.
One of the most commercially and critically acclaimed estates in all of Spain, Marques de Riscal is responsible for saturating the market with some of the most consistently high-quality Rioja available. This is done in spite of massive production, with the RR in particular accounting for upwards of 300,00 cases per year. 2015 was a particularly hot and dry year in Rioja, yielding higher than normal alcohol levels and wines with particular ripeness and velvety tannins. Pouring a rich ruby color with garnet streaks, this wine offers dried cherry, strawberry, dried tobacco, and leather on the nose. The palate is full-bodied, with fresh acidity and supple, velvety tannins. The red fruits are concentrated and spicy, accented by hints of vanilla and black pepper. This a textbook example of Rioja and would go exceptionally well with ham or roasted pork dishes.
Continuing along our tour of Ribera, we come to a richer, aged example. The ‘Seleccion Especial’ contains mostly Tempranillo in addition to Cabernet Sauvignon, Merlot, Syrah, and Petit Verdot. Following a rigorous oak program in a combination of French and American oak, the wine pours a rich, opaque ruby with purple hues. Muddled blue and black fruits dominate the nose while being accented by streaks of vanilla, iron, bramble, and anise. The palate is very full-bodied, with bracing acidity and chewy, lengthy tannins. This is all to balance the massive plethora of fresh blue fruits and vanilla. This wine has amazing length and can be enjoyed now or allowed to develop for an additional two to three years in the cellar.
Join us for a fun online tasting event with Jeff Faber, VP of Marketing with Opolo Vineyards. We will be presenting 5 of their incredible red wines during this tasting event. Purchase two or more bottles of these wines online for pick up on March 5th or 6th, and/or purchase a tasting of all 5 wines to enjoy at home while participating in the tasting event.
Opolo’s estate vineyards were established in 1995, with sites on both the west and east side of Paso Robles. The topographically diverse, coastal landscape of the westside vineyards provides for an intense and unique flavor profile. The heat and dryness of the east side vineyard make it an ideal microclimate for growing Bordeaux varietals. Home to a wide range of varietals, the estate vineyards help allow the team at Opolo to create many unique single varietals as well as award winning blends.
Most important in making high quality wine is starting with high quality grapes. Opolo’s vineyard team carefully monitors each lot of grapes throughout the season in order to produce the highest quality fruit possible. From taking leaf, petiole, and soil samples, to monitoring water uptake in the vines, all aspects of viticulture is carefully notated and examined with the intent of producing only high quality fruit for our winery. The entire Opolo production team works together every year to provide the best quality product possible.
At Opolo we believe a strong, cooperative relationship with the land and our environment is crucial. We practice sustainable methods in both the winery and vineyard operations in order to preserve our environment, water and local wildlife. Opolo is a “SIP” Certified operation as well as certified organic by “CCOF” in our 64 acre walnut orchard. We continue to be great stewards of the land and invite you to come to our vineyards and see our operations!
Opolo Vineyards has a long established reputation of growing and producing award winning wines in Paso Robles, California. With nearly 300 acres of vines on the east and west side of Paso Robles, Opolo Vineyards is privy to a wide range in climate, soil and growing potential—allowing extensive range of varietals to flourish. This variety combined with the passion behind the brand has made Opolo a favorite of wine enthusiasts everywhere.
(Click on each wine to learn more about the wine and pricing)
A proud native of Chicago, IL. Jeff Faber grew up on the North Side of the city and moved to California in 1993. He spent many years in Broadcasting working behind the microphone for CBS and ABC radio before launching his own start-up company. Like so many people whose breath is taken away when they visit the California Central Coast, Jeff fell in love with the area and quickly learned that almost everyone you know either owns or a winery or an olive oil ranch.
"The most beautiful part about this area is how willing everyone is to share their knowledge of their craft. You work a few harvests, turn off your cell phones and lose yourself in the magic. You literally feel yourself decompress. What compelled Jeff to give up his company and start working for Opolo was that he wanted to learn the business from the ground up. “I literally knew very little about wine and wanted to stomp grapes, pour yeast into the tanks, experiment with blends, see the effect dry farming has on the flavor of grapes, etc"…At Opolo, they encourage you to do everything which is the very best way to learn a skill set.
For the past 12 years, Jeff has been the National Sales Manager for Opolo meeting people in city after city acting as a full-time “palate hunter” and helping folks have fun and learn a little more about themselves and of course, wine!
Sadly, this also means the Private Valentine's Day Wine and Chocolate event is cancelled. If you have reservations, you should have received an email from us with details on picking up your wine and chocolate. Contact us via email or phone if you did not receive your notification.
Visit our online store and shop for wine and other products. When checking out use our Snow30 Coupon to receive discounts on many of our products.
Note: Not all products are eligible for this discount as they are either already discounted or not approved for discounting. All products are to be picked up at Steve's Wine Bar, 111 Industrial Street when ready. We will notify you by email when your order is ready for pick up.
1-Petite Sauvage 2019 Sauvignon Blanc- Touraine AOC-France Video
A relatively well-known Loire white, this example offers a baby step into what many consider to be the apex of Sauvignon Blanc (Sancerre). Pouring a delicate pale straw hue, the nose offers citrus, herbs, and the quintessential minerality associated with Loire. The palate is light-bodied with zippy acidity, full of ripe citrus and vegetal notes with slight granite-driven earthiness. As you might expect, pair this with shrimp and you are in for a treat.
2-Bonpas 2018 ‘Legende de Bonpas’ Luberon-Luberon AOC- France Video
At the very Southeastern portion of the Rhone valley lies the Luberon region, which showcases a more Mediterranean climate in comparison to the rest of Rhone. As such, harvest takes place relatively late, yielding fragrant, ripe wines. The ‘Legende de Bonpas’ is a blend of Grenache Blanc, Vermentino, Clairette and Bourboulenc; representing key, but somewhat niche varietals in Rhone. This wine pours a medium yellow with white hues. The nose offers stone and tropical fruits accented by delicate floral notes. The palate is light-bodied with restrained acidity, and features ripe, but tasteful stone fruit and floral notes. This screams oysters or other shellfish.
3-Cave de Vignerons de Saumur 2018 ‘Les Pouches’- Saumur AOC- France Video
Like our example from a couple of months ago, this Loire Cabernet Franc comes from the Saumur region, which serves as both one of many dry red and white hubs within Loire but also as the primary source for grapes for use in Cremant de Loire. The ‘Les Pouches’ is a more daily-drinker friendly version of this style. It pours a gorgeous deep ruby hue, with earthy and savory bell pepper notes dancing around fragrant raspberry and cherry aromas. The body is full, with soft tannins and lively acidity. The same ripe fruits remain, now accented by earth, savory spice, and black pepper. This is an excellent BBQ wine, and would even be a candidate for an excellent chilled red.
4-Chateau Bonnet 2016 Rouge- Bordeaux AOC- France Video
When you think Bordeaux, particularly red Bordeaux, you might think of bouts between wine critics, absurdly expensive bottles, and waiting decades to try a wine. The reality is, however, that there are plenty of accessible wines from this region; and they are more than worth trying. Many of these use grapes from all over or from the higher-production areas of Southern Bordeaux. Chateau Bonnet utilizes the prior, being an equal blend of Cabernet Sauvignon and Merlot. This sees no oak, and comes across as a fresh, green representation of the region at large. The wine pours a medium ruby with deep purple hues. The nose offers a blend of ripe strawberry, some slight herbaceous notes, anise, and licorice notes. The texture is medium-bodied with medium acid and softer, woody tannins. The fruit on the palate is fresh and tart, supplemented by slight peppery notes. Try this with a lighter red meat or heavier seafood like salmon.
5-Laurent Chardigny 2018 Bourgogne- Bourgogne AOC- France Video
Like Bordeaux, Burgundy is often associated with hilariously expensive wines and wine fraud (Sour Grapes anyone?) Additionally, much of the Burgundy available in the US is brought to market by negociants (companies or buyers who label bottles of wine made by smaller producers) which has added to a pervasive stigma when it comes to buying more affordable examples. However, some producers are able to directly export delicious, affordable examples such as Laurent Chardigny. With grapes (Pinot Noir) sourced near the legendary vineyards Nuits-Saints-George and Gevrey Chambertin, this red offers quality aspects of wines orders of magnitude more expensive. This wine pours a dark ruby with brighter red hues, and offers aromas of red berries, earth, tea leaves, and wet stone. The palate is medium-bodied with woody tannins and medium acidity- offering rich, fresh cherry and plum notes supplemented by fine minerality and spice. This wine screams for game like venison, bison, or quail.
6-Domaine La Manarine 2018 Cotes du Rhone Rouge-Cotes du Rhone AOC- France Video
Cotes du Rhone has been featured on many of our recent lists; as such, you might be concerned about burnout- but you shouldn’t be. The amount of variety contained just within Cotes du Rhone is absurd, with near endless amounts of permissible grape varieties and varying terroirs. Domaine La Manarine’s vineyards rest on a key geological contributor to Southern Rhone’s terroir- smooth, large limestone pebbles called ‘galets’, which assist in expedited drainage and retention of heat during the night and the dreaded ‘mistral’ winds that regularly devastate Rhone and Provence. One of the results? Their scrumptious Cotes du Rhone Rogue. This wine is made of 100% Grenache, and utilizes absolutely no oak, but still results in a rich, ripe treat. This wine pours a dark ruby with nearly no transparency. The nose offers delicious raspberry, plum, sweet baking spice, and rose hips. The palate is heavy-bodied, with sweet tannins and balanced acid. These ripe fruit notes continue through the palate with slight earthy notes that bring balance to the whole package. Try this with lamb, venison, or maybe a hearty red meat-driven stew.
7-Mas des Volques Duches d’Uzes ‘Volcae’- Duches d’Uzes AOC-France Video
From winemaker Nicolas Souchon and consultant Phillipe Cambie, the Volcae is a vision of a Chateauneuf du Pape-style blend in an unorthodox appellation. Duches d’Uzes is a relatively new AOC (2013) located in Southern Rhone towards the Western side. Unlike much of Southern Rhone, this region largely avoids the Mistral winds and experiences a more Mediterranean climate. Additionally, there is increased use of ‘Mediterranean’ varietals such as Carignan. This blend of Syrah, Grenache, and Carignan, provides both the tertiary notes of Rhone with the fruit you would expect from a warmer climate. The nose offers red and black fruits, espresso, and hints of tar. The palate is richly-full bodied with firm tannins and balanced acid, while offering rich plum and blueberry notes, dark chocolate, and granite-driven minerality. Like many rich reds, steak is likely the way to go, but something earthier like a mushroom-driven dish would also work well.
8-Chateau Cap L’Ousteau 2015 Haut Medoc- Haut Medoc AOC-France Video
The second of our featured Bordeaux wines for the month, this comes Haut-Medoc, south of all of it’s more famous neighbors in Margaux. Unlike its neighbors, Haut-Medoc-based chateaus are generally more adventurous in their use of Bordeaux varieties, and often incorporate all or most of the five* into their wines, like our example. This wine is mostly composed of Cabernet Sauvignon and Merlot, but also imparts significant portions of Cabernet Franc and Petit Verdot. This wine pours a deep ruby with slight maroon hues, indicating age. The nose is complex, with wonderful tertiary notes of oak, black pepper, and bell pepper accented by blue and black fruits. The body is full, with medium plus tannins and acid balancing between ripe fruits and savory espresso and spice notes. This is a complex drink, and needs something with a ton of umami to effectively compliment it.
We have put together some special pricing on this wine. Purchase a bottle or two for $35 a bottle. Wish to pick up a few more? Buy a three pack for $30 a bottle or a 6 pack for $25 a bottle. You can pre-buy your wine online or stop by the bar and place your order with one of our wine specialists. Shop online: steveswinebar.com/Our-Wines-and-Products/Specials
The vineyards that contribute to this wine span most of the AVA’s (American Vinicultural Areas) in the Napa Valley and include the Pope Valley at the North end of the valley, through St. Helena and the Oak Knoll district and end up in the Carneros AVA in the Southern end of the valley. They are blended together to form a harmonious and expressive wine.
The Cabernet Sauvignon portion of the wine includes 8% from the Silenus Estate Vineyards and another 21% from the Oak Knoll District AVA, 17% from the St. Helena AVA, 7% from Pope Valley. The Merlot comes primarily from the Oak Knoll AVA with 15% and the Carneros AVA with 8%.
The wine was aged for 22 months in 50% new French oak, 10% new American oak and the rest in neutral barrels. This blend of oak integrates perfectly with the lush fruitiness of the wine and lends just the right amount of tannins for a perfect balance.
Our Tyros Cabernet Sauvignon has a deep ruby red color with beautiful garnet tones reaching the rim. The nose introduces rich flavors of perfectly ripened plum, black cherries and playful notes of Tahitian vanilla bean. True to its classic Napa style, the palate is dominated by its fruit forward personality with secondary tones of bay leaf, dried rose petals and toasty oak lingering on its velvety long finish.
77% Cabernet Sauvignon
Cabernet: September 22 & 23, 2015
Merlot: September 16 & 17, 2015
Bottling date: August 14 & September 16, 2019
Bottle size: 750 mL
Titratable Acidity: 5.9 g/L
2020 Wine Enthusiast – 90 points & Editor’s Choice
2020 Wine Spectator – 90 points
Decanter – 90 points
This month we are presenting three wines on each club level. For our club members, if you desire to do your usual tasting for two people, please call ahead to schedule your tasting. And as usual, when you have completed your tasting, you are able to choose two bottles of your favorite wines from the club to take home with you. Of course you can always purchase more at your club discount. :-)
IF you would like to skip your tasting this month, you are able to take one of each of the three wines on your club level. We hope the extra bottle of wine will be a nice substitute for those who are unable to do their January tasting.
For the Gold Club wines, we have an Italian Pinot Grigio, a Malbec from Mendoza Argentina, and a Cabernet from Lodi, CA. When choosing to take the three bottle option, you will receive one of each of these wines for your club.
For the Platinum Club wines, we have a California Chardonnay, a Napa Cabernet, and a Rutherford, CA Red Blend. Like the Gold Club, if the deicsion is to skip the tasting this month, you will receive one of each of these Platinum level wines to take as your club wines.
So, with out further delay, here are your wines for the January Club:
Pinot Gris, likely many white varieties, enjoys an internationally-recognized profile and is found in virtually every winegrowing region in the world. With this pervasive nature comes a variety of renditions that change drastically depending on the climate and physical location of the growing site. While Alto Adige might be the most famous region for Pinot Gris (Grigio) in Italy, there are multiple regions that showcase it, including the larger Triveneto region. The Luchi Pinot Grigio is sourced from multiple plots in the area, giving it the IGT designation, but its proximity to the Adriatic Sea and the resultant Mediterranean climate make for a widely-acclaimed version of the ubiquitous grape. Pouring a delicate pale straw color, this wine offers aromas of citrus zest, salinity, and slight herbaceousness, while offering a delicate palate of lemongrass, lemon, kiwi, and hints of minerality. Much less robust than its Alto Adige counterparts, this is a wine deserved of the most delicate of seafood.
After a string of cooler, rain-wrought vintages in the mid-2010’s, Mendoza has experienced a string of stable, excellent growing years turning out delicious wines. Larger producers/importers of Malbec into the US have saturated the market with huge, heavily-oaked versions of the grape; but it has the potential to be much more graceful than that. The ALH is an excellent, affordable example of this style- as it showcases the potential of Malbec sans oak. It pours a lively violet-red color with purple hues and offers notes of plum, subtle savory baking spice, and mint. It is medium-bodied with medium acidity, offering floral but juicy red berries and plums accented by granite, black pepper, and cedar. Though this could go well with steak, grilled veggies with a heavy umami characteristic such as asparagus, eggplant, and mushrooms would be best.
You know it, you love it; it’s Lapis Luna. This Lodi-appellated Cab is a love letter to fans of rich, ripe, succulent California Cabs. Following 10 months in a blend of new and neutral French oak, this wine pours a dark ruby with purple hues, offering aromas of macerated red and blue berries, plum, vanilla, and sweet baking spice. The tannins on this one are soft and velvety, making for a Cab that showcases its ripe, juicy fruit profile accented by tertiary notes of subtle cinnamon and vanilla.
One of the true standouts in California Chardonnay - Neyers has consistently blended Old and New World features into its regularly-acclaimed wines. This wine incorporates native yeasts, French Oak and 100% malolactic fermentation. The result is a Chardonnay that pours a medium gold color with white, shimmering hues- offering luscious green pear, green apple, citrus zest, and subtle vanilla and cream notes. The palate is medium bodied with medium-plus acidity, offering pear, quince and rich herb notes to round out the palate. This with rich pork or lobster-based dishes would be amazing.
The Durant & Booth 2017 Cabernet Sauvignon is an exercise in decadence, being a 20-month-aged Cabernet Sauvignon during one of the hottest vintages in recent memory. The result is a rich, hyperbolic Cab with small amounts of Petit Verdot and Merlot. The wine pours a rich, dark ruby with violet hues- offering aromas of reduced cherry, currant, and raspberry. The palate is heavy-bodied with medium tannins and restrained acidity offering globs of bittersweet chocolate, vanilla, and a plethora of ripe red fruits. This is a huge wine, and needs a rich, red meat-based dish to counter.
Originating from Rutherford, an area long celebrated for its exceptional terroir and dusty tannins, this wine embodies many of the hallmarks that you find in Rutherford Cabernet. Scintillating aromas of fresh blackberries, tart red currants, cocoa powder and vanilla spice. The palate is dense, rich and powerful with a beautiful combination of bright red fruit characteristics that perfectly intertwine with deep black fruits including blueberry compote, crushed black raspberries, ripe red plum, baking spices and bittersweet chocolate. Intense and penetrating, this wine displays concentrated, powerful fruit with a gorgeous center core that finishes with a long, focused finish and slightly dusty tannins. Predominately Cabernet, heightened with Merlot and Cabernet Franc. A perfect wine to snuggle up next to a fire and enjoy with your friends.
January Wine Club wines will be availabe through February 5th for Tasting. To take advantage of the three bottle pick up, please make sure you stop in before February 5th. After that date we will be back to delivering the normal two bottles for the month.