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INSIDER'S PICK: 2016 VENGE VINEYARDS 'SCOUT'S HONOR' NAPA VALLEY RED $39.99

6/14/2018

While this might be a bit bigger, more bombastic style wine than we would usually do on a 90+ degree day in June, we felt the need to showcase a few things that are a bit more special than usual during our 24th Anniversary month. The Venge family is well regarded in Napa as part of the new evolution of viticulture and winemaking of the 1970s that helped to inspire the modern era of great California wines. Nils was among the leaders of vineyard management for many estates, as well as developing his own winemaking style, and now son Kirk has taken over the winemaking side of the family production. Instead of being a 'brand', their wines come from 100% family owned or managed vineyard sites, where they observe practical dry farming and organic methods. Scout's Honor (named after the winery's long time resident rescue dog) is crafted in the 'California Field Blend' style, primarily Zinfandel with varying amounts of Syrah and Petit Sirah, as well as a generous portion of the rarely used Charbono grape. In Argentina the French/Italian origin grape is known as Bonarda, and for the better part of a century was mistakenly identified as Piedmont's Barbera in California. The use here definitely puts a different and noticeable profile to the wine than usually found in these field blends than usual suspects like Mourvedre, Carignan, or Alicante Bouchet.
Deep and inky in color, the first aromas show off the immediate impact of the Charbono by bringing in some currants and dark fruit tones and taming what would usually be a rich jammy swell of sweet raspberry and red fruits. The cooler dark tones also removes any sense of booziness that can overpower Zins and burn out your nose hairs. The palate is lush and fairly approachable for a young wine, showing no signs of unnecessary new oak flavors or tannins, naturally round and polished with gobs of black fruits. As it sits on the palate the youth starts to show with some emerging tannins that quickly cut through the ripe texture and leave a lingering dusty finish. Definitely a sizable wine, but nowhere near the super-sized over-boozy caricatures that the mass marketed Zin based blends all to often have become.

INSIDER'S PICK: 2016 STEININGER GRUNER VELTLINER KAMPTAL RESERVE 'RIED LOISIUM' $21.99

6/7/2018

One of the jewels of Austrian wine is the Loisium facility in the Kamptal region. Completed in 2003, the impressive modern architecture that houses the 'WeinErlebnisWelt' or Wine Experience, has drawn millions of tourists and wine fans to learn about the many elements of the winemaking process, as well as the artistic inspiration of both vine and wine. The venue also serves as a centralized tasting facility for many examples of Kamptal wines as well as others from surrounding Styrian wineries. Steininger has been an integral part of this facility since its origins, and has the distinct honor of crafting wine from the vineyards that surround the Loisium facilities. While it was never intended to be the ne plus ultra version of Kamptal wines (those tend to come from the steeper terraced vineyards closer to the river Kamp) the wines from the property have always been consistently well crafted and offered textbook quality and character. Also, since our good friend and importer Klaus Wittauer has been involved with the winery for nearly two decades, it is and will always be an excellent value for us in Virginia.

Light gold color in the glass, similar to many Loire Sauvignon Blancs, and some of the grassy or stone fruit aromas hint at Sauvignon Blanc as well. As it opens up the deeper, richer citrus stony/soil notes come forward more, a cool temperature fruity character that never gets 'perfume-y' and tries to take over the five feet around the glass, but refreshingly clean and clear every time you put your nose to the glass. The palate is juicy and leesy, providing some staying power and takes the astringent edge off behind the fruit skin and stone fruit flavors that linger on the finish with hints of fennel and subtle herbs. This is a delicious match with baked white meat fish like flounder as it will pick up a lot of the seasoning without overpowering it, and doesn't need a buttery sauce to go with it.

INSIDER'S PICK: 2015 Dr. NAGLER RIESLING RHEINGAU TROCKEN $19.99

5/31/2018

Hoping everyone in the Charlottesville area are safe and well this morning after the rain and flooding last night. Definitely not a day to casually travel around and taste wine for many people, hopefully tomorrow will clear out some. For those that ARE able to be out and about today, we thought it appropriate to have the word of the day be 'DRY'. Think dry thoughts, and drink dry Riesling, or 'Trocken' as the Germans will note on their labels. Many consumers still think all Riesling is sweet, and while the sweet versions are prevalent in the market there is actually a great diversity in styles that Riesling can cover, perhaps better than any one grape variety. In fact, Trocken level Rieslings have less residual sugar than a very large percentage of Chardonnays that consumers think of as 'dry' and 'smooth', where much of the sense of sweetness is covered over by oak and/or buttery characteristics.

The full name of this wine (including town and vineyard site) is Dr. Nagler Rudesheimer Berg Rottland Steinkaut Trocken, but that would have made your browser blow up. But it is important to note that this is a single vineyard, single site wine, and is built with the desire to show a lot of distinct character. After flavors an initial puff of petrol aromas when first opened (very common in drier to off-dry Riesling) the nose develops lots of white stone fruits, pear skins, and even some honeycomb-like notes. To many, this may prime your palate for sweeter flavors and sensations on the first sip. Think again, as your mouth fills with racy heirloom apple tones and wet stones that linger for almost a minute on the long nervy finish. Deliciously food friendly with all sorts of poultry and savory dishes, even capable of handling creamier sauces, and above all a great DRY wine option,

INSIDER'S PICK: 2017 DOMAINE CORNE-LOUP TAVEL ROSE

5/24/2018

Unofficially, the official Rose wine season is in full swing now, as the vast majority of the new vintages have arrived and the warm weather is here to stay. Great Rose comes from everywhere these days, utilizing pretty much every grape that makes a red wine, but there is always something to be said for the time honored classics of Southern France. It's like comfort food, so consistent and fulfilling it doesn't need to be re-imagined or reinvented in order to be enjoyable and exactly what we want. The Tavel region sits just across the river from Chateauneuf-du-Pape, and is a rare Rose-only appellation in France especially being surrounded by big name red wine producers. Fans of Provence style Rose will notice a distinct color difference in Tavel versions, a deeper ruby color instead of the famous pale salmon pink. Tavel Rose (and in general other Rhone based Rose of a similar color) is built from a higher percentage of Grenache in the blend versus Cinsault, which has more natural pigment in the skins. Even though the juice spends the briefest of time during pressing in contact with the skin, it is enough to create this dramatic color change. Grenache is also naturally less acidic, which gives their Roses a juicier texture and softer fruit on the palate.

From the first whiff the aromas are all juicy strawberries and cherry skins that build and take over the glass as it opens up, with hints of citrus and some savory herbs in the background thanks to the complimentary role of the other grapes in the blend. Straight Grenache Rose almost verges into the sweeter fruit category, so the 35% or so of other varieties help keep that tendency in check and greatly influence the complexity. The palate is fuller for a Rose, round and mouth-filling, almost the texture of an unoaked Chardonnay but for a prickle of tart apple skin type acidity and light tannin on the finish. The juicy red fruits are pulpy fresh and fill the palate quite nicely, seriously flavorful but still easy enough to be enjoyed by all. Great for easy sipping but also textured enough to pair well with lighter pork or chicken dishes for back porch summertime meals.

INSIDER'S PICK: 2016 LUIGI BAUDANA 'DRAGON' LANGHE BIANCO $21.99

5/17/2018

Experimentation isn't common in the more tradition oriented regions like the Piedmont in Italy, but can produce astounding results even in small doses. About 35 years ago the Baudana family planted a small parcel of white grape varieties in their portion of the Ceretta vineyard in Barolo to see which ones worked the best in their environment. The Chardonnay, Riesling, and Sauvignon Blanc vines were planted alongside the local Nascetta, with the intention of replanting the vines back to Nebbiolo after a decade or so once they had enough data. The problem (if you can call it that) developed when the white wine they made using the grapes became too delicious to get rid of, and they chose to not replant. In the midst of vines producing fantastic red wine this parcel of white grapes brings forth a great sense of character and terroir unlike anything else, yet still tastes distinctly of the Langhe.

Beautiful straw gold color in the glass, with equally fresh aromas to match with lots of dried flowers and hay, also some subtle white fruits popping out with a few swirls of the glass. The nose isn't opulent or in your face with any one aroma, but a lovely marriage of everything involved. On the palate the unoaked Chardonnay is present mostly in the body, providing some rich texture that allows the bright fruit and penetrating citrus skin textures to show through with more intensity. There is also lots of minerality that pierces through on the finish as well, expressed almost as a salty lime character, which is a vineyard aspect that comes through on the Barolo from their adjacent site. This is always a fun summertime wine, and even though they don't make that much we look forward to showing it off every vintage.

INSIDER'S PICK: 2016 ELENA WALCH GEWURZTRAMINER ALTO ADIGE (Wine Spectator 89points) $20.99

5/10/2018

There are legions of grape varieties that unjustly get lumped into being thought of as ONLY making sweet wines, mostly the naturally perfumed and aromatic ones like Gewurztraminer. While the sweet versions can be delightful, they can get cloying and very limiting in how you can use them or pair them. But there is soooo much more to them than just one note. As the great versions of Rieslings and Viogniers have shown (and increasingly varieties like Muscat and Malvasia) dry wines from these grapes can excel among the finest white wines in the world, and more examples of the everyday versions should be made much more often. The cool, high altitude vineyards of the Alto Adige in Italy is a perfect climate for Gewurztraminer to perform, perhaps second only to Alsace in terms of both quality and quantity of wines produced.

The perfume of Gewurztraminer is immediately recognizable in the glass, with spice, honeysuckle, and wildflowers noticeable from several feet away. The intensity of aromas isn't lost in a dry version, just some of the more persistently sugary sides. The natural richness in the mouth is still present as well, but immediately the drier stone fruits take over on the palate, as well as the tingly penetrating acidity and hints of skin tannins, giving the finish a sense of melon rind behind the dried orange tones. A tricky aspect of making a drier Gewurztraminer is balancing out the inevitable higher alcohol that comes with fermenting out all the natural sugars (tip: in general the lower the alcohol by volume listed on the wine label for a Gewurztraminer, the sweeter it will be), but here the natural weight and complexity compensate perfectly and there is no heat element here. This will perform perfectly with all the usual food matches Gewurztraminer is recommended for, but the dryness opens up the possibility for so much more, such as poultry or seafood with lots of Mediterranean spice and citrus influence.

INSIDER'S PICK: 2017 BEDROCK WINE CO. 'ODE TO LULU' OLD VINE ROSE $25.99

5/3/2018

This is a gutsy Rose for a winery to make. First off, dedicating it by name to Lulu Peyraud, the matriarch of Domaine Tempier in Bandol, which is historically one of the great sources in the world for top flight Rose. That's an extremely high bar to set as your standard.Secondly, the age of the vines being used are usually reserved to make top end high dollar reds, so to use them in 'just' a Rose is equally bold. But the results are hard to deny when the YOUNGEST vines you use are nearly 70 years old, and the oldest are pushing into the middle third of their second century. Simply put, this is about as good a domestic Rose as you will find on the market, contending with the best names in Provence. Classic strawberry leaf and dusty watermelon aromas come forward readily from the glass, walking the line between juicy and savory. The palate is a dream for Rose fans, showing lots of body and texture while delivering dry red fruit flavors and leafy herbal tones all across the tongue, as well as a bright acidity to the finish that leaves an almost minty tone lingering.

INSIDER'S PICK: 2015 JAX VINEYARDS Y3 SERIES 'TAUREAU' RED BLEND NAPA VALLEY (Wine Advocate 90points)

4/26/2018

Customers browsing the Californian section of the store will notice a liberal splashing of Jax Vineyards labels that recently arrived. It's unusual for us to get multiple wines into our store in such a broad spread of price points and varieties, but the quality we found in our first tastings forced us to bring in their Chardonnay, Rose, Russian River Pinot Noir, Nap Cabernet Sauvignon, this Napa Red Blend, and a soon to arrive Napa Sauvignon Blanc. Though relatively unknown, this family owned producer works some outstanding sites across Northern California, including their home property in Calistoga where most of this wine is sourced. The 'Y3' label is their value oriented lineup, named in reference to the family cattle ranch, and the Taureau Red pays homage to the farm's prized bull.

Primarily Merlot and Cabernet Sauvignon with splashes of Syrah and Zinfandel, the modern styled red is full of black fruits, currants, and dark spices with a slight touch of vanilla from the oak, but not oppressive or intrusive. On the palate the fruit walks the fine line between the tannin of more classic Bordeaux blends and the jammier up-front sweetness that often plagues lesser versions of wines like this. Impressively rich for the price point, this is an ideal wine for a Californian fan that wants to 'drink big', but not 'spend big'.

INSIDER'S PICK: 2015 THE 75 WINE CO./TUCK BECKSTOFFER WINES SAUVIGNON BLANC $15.99

4/19/2018

The Beckstoffer family is wine royalty in modern California wine history. As Mondavi or countless other winery owners get most of the glory, the importance of the farming side is often overlooked, with the Beckstoffers one of the few superstars. In the mid-1960 Tuck's father Andy moved his family from Richmond, VA to Napa as part of the Heublein Company, which had purchased several prized vineyard sites in Napa. Over the decades the vineyard management company grew to own and farm over 2,500 acres in Napa, Mendocino and Red Hills, providing fruit for some of the most acclaimed wines in the 80's and 90's. While many of you may not recognize the Beckstoffer name at first, if you browse the client lists from their vineyards, you will undoubtedly know the wines that use their fruit. Tuck has followed in the family business, but also moved into the winemaking side about 20 years ago, taking his extensive vineyard knowledge into growing and acquiring grapes for his own projects. The 75 Wine Co. label is more of an entry level label (named after the year he returned to Napa to begin working in the wine industry full time), using mostly sourced fruit from various appellations yet still show great distinction.

A pale green/gold color in the glass, the aromas are much more in the zesty citrus and stone fruit world than juicy or tropical, with lots of lime, citrus flowers, and fruit skin tones like pear and peach. The aromas definitely give a sense of the wine being from 'cool climate' sources like Mendocino and Red Hills/Lake County, which provides fruit with crisper fruit aromas and more natural acidity, and the palate definitely shows that off as well with an almost Loire-like racy texture and cool minty vibrancy. There is a touch of the New Zealand style gooseberry fruit on the finish, just enough to give a tanginess to the palate but does not dominate the flavors at all. This is a refreshing crowd-pleaser that works well with lighter cheese and seafood dishes, perfect for early Spring drinking!

INSIDER'S PICK: 2017 OSTANTU BLANCO RIOJA ALAVESA $16.99

4/12/2018

Bordeaux and Rioja share a lot of common history and DNA in their wines. During the phylloxera epidemic in the late 1800s, many in the wine industry from Bordeaux migrated to Rioja as the louse had not yet reached the region. The input and knowledge from them helped to shape the quality and improve the standards of the region, providing a large platform for the reputation the region has today. The structure and age-worthiness of the red wines from both regions are strikingly similar, and surprisingly (or maybe not so surprisingly) so are the white. Depending on the blend of grapes used and the use or absence of oak use, the wines can be either fresh and bright or intensive and long lived. This one falls into the 'fresh and bright' category, built from a blend of Viura and Malvasia aged on their lees in stainless steel, but also using native yeasts for fermentation to bring out a unique complexity.

Clean and almost clear in color, the nose is mostly stone fruits and melons, a classic aspect of the Viura, along with a prettiness of flowers and black tea from the Malvasia. The native yeasts keep the aromas from getting TOO fruity or tropical, bringing out some subtle savory notes that make the aromas increasingly exotic as it opens up. The palate has a lot of Viura's round waxy mouthfeel, intensified by aging on the lees which brings out a light tannin texture on the finish. This is a great first course food option, lots of rich seafood and poultry possibilities as well.