Table of Contents GLASS BOTTLES: RED FLIGHTS

Transcription

Table of Contents
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GLASS
BOTTLES: RED
Approach
APÉRITIF
PINOT NOIR
The world of wine is full of rules,
but as you know, rules were meant
to be broken...
FLIGHTS
BEAUJOLAIS/
GAMAY NOIR
WHITE
MERLOT
If you would like a taste of any
wine we offer by the glass, just ask.
Want a half glass? Let us know.
RED
MALBEC
GLASS
CABERNET FRANC
WHITE
CARMÉNÈRE
RED
CABERNET SAUVIGNON
DECADENT/
DESSERT
BORDEAUX
Experiment and Enjoy…
••••••••••••••••••••••
Corkage
No corkage on the first 750ml
bottle—if we don’t carry that
special wine, bring it in...
••••••••••••••••••••••
If You Fall In Love…
BOTTLES: WHITE
Most of our selections are
available for retail sale at 40% off
the listed price.
CHAMPAGNE
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MÉLON DE BOURGOGNE
Wine Staff
Wine Director:
Chris Horn
Sommeliers:
CT Doescher
Ben Denton
Adam Galbraith
Christian Douthitt
Wine Manager:
Nick Blewett
SPARKLING & ROSÉ
CHENIN BLANC
SAUVIGNON BLANC
BORDEAUX
BORDEAUX STYLE
SÉMILLON
PINOT GRIS/GRIGIO
PINOT BLANC
AUXERROIS
GEWÜRZTRAMINER
CHARDONNAY
VIOGNIER
ROUSSANNE
BORDEAUX-STYLE
WASHINGTON BLENDS
NORTHERN RHÔNE
SYRAH/SHIRAZ
SOUTHERN RHÔNE
RHÔNE-STYLE
GRENACHE
OTHER FRENCH
ITALY
SPAIN
PORTUGAL
ZINFANDEL
PETITE SIRAH
OTHER REDS
NORTHWEST WINES
DECADENT/
DESSERT WINES
MARSANNE
RHÔNE VALLEY
OTHER BEVERAGES
RHÔNE STYLE
DIGESTIF
GRÜNER VELTLINER
LIQUORS
MÜLLER-THURGAU
GRAPPA
RIESLING
BRANDY
WHITE WINES FROM
AROUND THE WORLD
BOTTLES: BEER
BOTTLES: ROSÉ
ORANGE/AMBER
SPARKLING
Glass: Apéritif
stimulate your appetite
APÉRITIFS—THE WINE BAR’S ANSWER TO THE COMMON COCKTAIL
Here are five good reasons to skip the cocktail and order an apéritif:
1) You’ve put your mouth through an awful lot already today, and since you can’t order a
toothbrush from the bar, this is the next best thing.
2) Sure, cocktails can be cleansing—but they also tend to pack a lot of booze into one glass.
An apéritif is designed to erase the day, but not erase your brain.
3) They will prepare you mentally and physically to eat. Like a pep talk and a rub down for
your mouth and soul.
4) They are complex experiences—the amount of time and ingredients that go into the
average apéritif makes most cocktails look like the word “drink” written in crayon.
5) They are delicious.
KOPKE DRY WHITE PORT: Douro, Portugal • 6.50
White port? Yes, indeed—spicy with rich flavors of banana, apricots and orange zest with a
slightly sweet, nutty character... Give it a go on the rocks with a splash of soda... It might be
your new favorite...
LILLET ROSÉ: Podensac, France • 7.50
Many are familiar with Lillet—perhaps the world’s most recognizable apéritif since its
introduction back in 1887. However, it wasn’t until quite recently that they released this new
recipe mingling the red and white grapes of Bordeaux with proprietary fruit liqueurs
produced in their distillery in Podensac. It’s a complex mix of berries, flowers and citrus fruit
with just a hint of astringency on the finish... Served on the rocks with a splash of soda and an
orange twist...
COCCHI AMERICANO: Asti, Italy • 7.00
This apéritif is for those that want a little more spice in their lives. The Cocchi recipe has been
produced faithfully since 1891—Moscato is aromatized with herbs, fruit, spices and cinchona
bark—which is the source of the quinine that gives this beverage its wonderfully cleansing
finish... Served on the rocks with a splash of soda and an orange twist...
DOLIN DRY VERMOUTH: Chambéry, France • 6.50
Dolin was founded in 1821, and has been using the same recipe ever since... By using quality
wine from the Savoy with a mixture of 54 plants and herbs found in the meadows above
Chambéry, they create a distinctively light, floral and elegant vermouth suitable for sipping
on the rocks...Really, it’s not just for Martinis...
Glass: Apéritif
stimulate your appetite
TORO ALBALÁ ‘FINO ELÉCTRICO’: Montilla-Moriles, Spain • 8.00
If you are a fan of dirty Martinis, here’s something for you to try: A dry Pedro Ximénez from
the white Albariza soils of the Toro Albalá estate... There is something about the flavor profile
of this apéritif—olives and sea salt—that convinced us to serve this wine chilled, in a Martini
glass, with a couple of olives.
RAINERA PÉREZ MARÍN ‘LA GUITA’ MANZANILLA: Sanlúcar de Barrameda, Spain • 7.00
Sherry is not just for old British ladies at bridge club... If you’re looking for something tangy
and nutty to electrify the palate and take you into your first course—or if you’re looking for a
fun player for the cheese course, this is the wine…
Served chilled...
BYRRH: Thuir, France • 7.00
The recipe for this wine-based apéritif was developed by the Violet brothers in 1866 and
originally sold in pharmacies as a “hygienic drink”. While not a substitute for brushing one’s
teeth, this dramatic mixture of sweet and bitter will scrub your mouth of the day’s events.
Incidentally, it’s pronounced (confusingly) “beer”. We serve it on the rocks with a dash of
bitters, a splash of tonic, and a squeeze of lime.
BONAL GENTIANE-QUINA: St. Laurent-du-Pont, France • 6.50
Known as ‘Ouvre l’Appétit’—the key to the appetite... the infusion of gentian root and quinine
supply the cleansing properties, and herbs from the grand Chartreuse Mountains supply the
myriad of flavors in this unique and complex elixir... The quinine, by the way, contains
properties that destroy the plasmodia that cause malaria... Served chilled...
CARPANO ANTICA FORMULA: Torino, Italy • 7.00
If you’d like to step into a flavor time machine, the original formula for this beverage was
developed in 1786 by Antonio Benedetto Carpano, who was also said to be the inventor of
Vermouth. (Can you imagine a world without the martini?) According to lore, demand for this
elixir eventually forced him to keep his shop open 24 hours a day—which is only hard to
believe if you’ve never had it. Served on the rocks. It will change your life.
CAMPARI: Milano, Italy • 8.00
The secret recipe for this rather bracing beverage has been made faithfully since 1860, based
on the specifications created by Gaspare Campari—who was not only a master drink maker,
but one of the first marketing geniuses. Early in its history, proprietors could access his
bottles only if they agreed to also display a Campari sign at their bars. Eventually, Campari
melded art and commerce by commissioning poster and calendar creations from
international painters and illustrators—a development that forever changed advertising...
But it never would’ve lasted 150 years if it wasn’t one of the world’s greatest apéritifs. Have it
on the rocks with an orange...
Flights: White Trios
a sampling of three 2.5oz pours
BUBBLES • 19
You’re here. That’s reason enough.
VEGA MEDIEN CAVA BRUT: Requena, Spain NV
TENUTA COL SANDAGO ‘UNDICI’ PROSECCO: Conegliano Valdobbiadene, Italy ’11
PHILIPPE FONTAINE ‘TRADITION’ BRUT: Champagne, France NV
CHARDONNAY • 20
Chardonnay will always be the little black dress of wine—here are three very different designs.
DOMAINE DES GANDINES: Mâcon-Péronne, France ’12
FORGERON CELLARS: Columbia Valley, Washington ’12
CHAPPELLET: Napa Valley, California ’12
SWEET • 16
Seriously: There is no shame in having a bit of a sweet tooth. Most beverages we consume
contain more than a little sugar, so why wouldn’t we like it in our wine...?
DOMAINE DES AUBUISIÈRES ‘LES GIRARDIÈRES’: Vouvray, France ’13
BARBI ‘ABBOCCATO’: Orvieto Classico, Italy ’12
MÖNCHHOF ‘ÜRZIG WÜRZGARTEN’ KABINETT RIESLING: Mosel, Germany ’11
TROPICAL • 18
Tiny umbrella and hammock not included.
ALBET I NOYA ‘VINYES VELLES’ XAREL-LO: Penedès, Spain ’13
DOMAINE LA BLAQUE: Pierrevert, France ’13
ESPORÃO ‘RESERVA’: Alentejo, Portugal ’11
Flights: White Trios
ITALY • 14
If one were to construct a primer on the white wines of Italy, these three would be a
good starting point.
MAGDA PEDRINI CORTESE: Gavi di Gavi ’09
BENITO FERRARA: Greco di Tufo ’11
CASCINA CHICCO ‘ANTERISIO’ ARNEIS: Roero Arneis ’12
LOCAL THIRTEENS • 19
Taste Washington.
SPARKMAN CELLARS ‘BIRDIE’ RIESLING: Columbia Valley ’13
BARTHOLOMEW ‘UPLAND VINEYARD’ ALIGOTÉ: Snipes Mountain ’13
MARK RYAN WINERY VIOGNIER: Columbia Valley ’13
BORDEAUX-STYLE • 15
Sauvignon Blanc, Sauvignon Gris, Sémillon, Muscadelle—it’s not important what is used,
but the balance and breadth of flavor attained.
CHÂTEAU DE FONTENILLE: Entre-Deux-Mers, France ’13
CHÂTEAU LA GARDE: Pessac-Léognan, France ’06
L’ECOLE NO. 41: Columbia Valley, Washington ’12
WINE BAR WHITES • 16
Be it something rather impossible to pronounce… a familiar grape in an unfamiliar place…
Or an unfamiliar grape in a familiar location… We are a wine bar, after all…
BODEGAS ARZABRO ‘LUZIA DE RIPA’: Txakoli de Álava, Spain ’13
TRAMIN PINOT BLANC: Südtirol-Alto Adige, Italy ’12
SOUTHARD ‘LAWRENCE VINEYARD’ ROUSSANNE: Columbia Valley, Washington ’09
ROSÉ YEAR ROUND • 16
Rosé has nothing to do with the season or the weather—it’s an attitude.
OLIVIER MORIN ‘TENTATION’ BRUT: Crémant de Bourgogne, France NV
DOMAINE LA ROCALIÈRE: Tavel, France ’13
LILLET: Podensac, France NV
Flights: Red Trios
PINOT NOIR • 18
Spanning the globe…
MARCATO ‘BARATTARO’: Veneto, Italy ’09
THE CRATER RIM: Canterbury, New Zealand ’12
OMERO: Willamette Valley, Oregon ’12
GRENACHE • 18
Some are saying that Grenache is the next big thing… But seeing as there are almost twice as
many acres of Grenache on the planet than Pinot Noir, maybe it already is…
TEMPUS CELLARS: Yakima Valley, Washington ’11
DOMAINE DE CRISTIA: Ventoux, France ’12
BRECA ‘OLD VINES’: Calatayud, Spain ’11
ANYONE NEED A (NORTHWEST) CAB? • 23
We have several on duty.
ZEPHROS ‘COYOTE VINEYARD’: Wahluke Slope ’08
WATERMILL: Walla Walla Valley ’09
HIGHTOWER: Red Mountain ’10
SOUTHERN ITALY • 14
Native grapes of Campania and Sicily.
(“Autochthonous grapes” is the fancy phrase to drop at cocktail parties.)
CANTINE DI MARZO AGLIANICO: Irpinia ’10
DE ANGELIS ALGIANICO/PIEDIROSSO: Lacrima Christi del Vesuvio ’12
MORGANTE NERO D’AVOLA: Sicilia ’11
LIGHT ON THEIR FEET • 18
Light does not mean lacking in intensity or flavor…
ERSTE + NEUE ‘LEUCHTENBURG’ SCHIAVA: Südtirol-Alto Adige, Italy ’12
CHÂTEAU DE LA GREFFIÈRE: Mâcon la Roche Vineuse, France ’13
DOMAINE DOULOUFAKIS ‘DAFNIOS’ LIATIKO: Dafnes, Greece ’11
SPAIN • 18
The country with the most vines wins, and Spain has more land covered by vineyards
than any other in the world—over a million acres.
DOMINIO DOSTARES ‘ESTAY’ PRIETO PICUDO: Castilla y León ’12
COROLILLA ‘CRIANZA, VIÑAS VIEJAS’ BOBAL: Utiel-Requena ’11
ALBACEA MONASTRELL: Jumilla ’12
Flights: Red Trios
MAJOR FLAVOR • 20
...reporting for duty in the war on boring.
JORDANOV VRANEC: Tikveš. Macedonia ’11
TWO VINTNERS SYRAH: Columbia Valley, Washington ’12
FRANK FAMILY VINEYARDS ZINFANDEL: Napa Valley, California ’11
BORDEAUX • 22
These three will show you what all the fuss is about.
CHÂTEAU D’ARCOLE: Saint-Émilion Grand Cru ’09
CHÂTEAU CAP LÉON VEYRIN: Listrac-Médoc, France ’10
CHÂTEAU GRAND FRANÇAIS: Bordeaux Supérieur ’09
WASHINGTON BLENDS • 27
The whole is more delicious than the sum of its parts.
FALL LINE ‘PURPLE—BOUSHEY VINEYARD’: Yakima Valley ’12
AVENNIA ‘GRAVURA’: Columbia Valley ’11
BETZ FAMILY WINERY ‘CUVÉE FRANGIN’: Columbia Valley ’12
SOUTHERN RHÔNE VALLEY • 18
Grenache is the engine of the wines of the Southern Rhône Valley.
DOMAINE FOND CROZE ‘CUVÉE VINCENT DE CATARI’: Côtes du Rhône ’12
DOMAINE DE CRISTIA: Ventoux ’12
LÉON PERDIGAL: Châteauneuf-du-Pape ’11
EARTH • 17
These wines will remind you that grapes come from the ground.
DOMAINE DE LA BONNE TONNE ‘CÔTE DU PY’: Morgon, France ’11
ANGELIQUE LEON ‘VENDANGES MANUELLES’: Chinon, France ’12
YANNICK PELLETIER ‘L’OISELET’: Saint Chinian, France ’11
WINE BAR WINES • 15
Be it a familiar place with an unfamiliar place… A familiar grape in an unfamiliar location…
Or something rather impossible to pronounce…We are a wine bar, after all…
MASSAYA ‘CLASSIC’: Béqaa Valley, Lebanon ’12
SKOURAS ‘SAINT GEORGE’ AGHIORGHITIKO: Nemea, Greece ’12
P. J. VALCKENBERG DORNFELDER: Rheinhessen, Germany ’12
Flight: Focus
Madeira
WHAT IS MADEIRA?
Answer 1: Madeira is a word we constantly misspell because of that pesky “I” before “E” rule
they taught us in grade school.
Answer 2: “Madeira” means “wood” in Portuguese.
Answer 3: Madeira is an archipelago (a chain of islands) off the coast of Portugal. Though the
most important island is Madeira Island.
Answer 4: Madeira is one of the great fortified wines of the world—a singular creation borne
from a level and manner of abuse that defies all other winemaking techniques used by
anyone, anywhere…
HOW IS MADEIRA MADE?
Answer: Madeira starts off like other fortified wines—the winemaker dumps some brandy into
a fermenting tank, killing the yeast long before all the sugars are converted to alcohol, leaving
a slightly sweet and fortified wine.
Now, if this were, say a tawny Port, it would be gently aged in cask for a decade or two before
being blended for human consumption,
But not Madeira…No, in Madeira the liquid is exposed to—not only oxygen—but temperatures
exceeding 100 degrees for three to four months. (The term they use is “estufagem” by the way,
and is worth memorizing to casually employ the next time you’re sipping Madeira at a party.)
WHY IS MADEIRA MADE LIKE THAT?
This modern method for producing Madeira is an attempt to replicate the conditions of
sticking a barrel on a boat and sending it around the world…
You see, just like port, alcohol was added to Madeira wine in order to ensure that it would
endure the long journey from Europe to the new world—but, as lore has it, a boat once
returned to Madeira without fully selling its liquid cargo. So here was this wine that had
sloshed all the way around the world—been exposed to months of oxygen and extreme
tropical climates, and instead of being totally shot, it had developed a character that quickly
gained worldwide fans…
(Sailing boats around the world packed with Madeira just doesn’t make sense if you can copy
the results with technology—plus estufagem is way cheaper.)
WHAT SORTS OF GRAPES ARE USED?
Most of the simple, inexpensive (cooking) Madeira comes from Tinta Negra Mole...
But then there are the other four grapes of Madeira, and to make it easy, here they are in
relation to their relative sweetness:
Sercial: Dry, traditionally used as an apéritif…
Verdelho: Sweeter, yet also used as an all-occasion sipper…
Bual: Madeira labeled “Bual” or “Boal” is considered a “dessert” style of wine…
Malmsey: The richest and sweetest of the bunch…
Flight: Focus
a sampling of four 1.5oz pours
MADEIRA • 25
From the good people at The Rare Wine Co. and the winemaking expertise of Vinhos
Barbeito comes the Historic Series—highlighting the different styles of Madeira while
honoring the cities in which they were most popular in the 18th and 19th centuries.
‘CHARLESTON’ SERCIAL: Portugal NV
‘SAVANNAH’ VERDELHO: Portugal NV
‘BOSTON’ BUAL: Portugal NV
‘NEW YORK’ MALMSEY: Portugal NV
MADEIRA TRIVIA
The islands of Madeira were referred to by the Romans as The Purple Islands.
Madeira was a favorite of Thomas Jefferson, and it was used to toast the
Declaration of Independence.
It was also served at the first Presidential inauguration—it has been said that
George Washington drank it every day.
The most popular wine of the 19th century here in America: Madeira.
Madeira is the toughest, most age-worthy wine produced. In fact, if you have the means and
the desire, you can find and consume bottles from the 1795 vintage.
Madeira is virtually indestructible being as it has already been exposed to the two most
common spoilers of wine—oxygen and heat…Therefore, it is quite reasonable to refer to
Madeira as the Chuck Norris of wine.
Glass: White
a 6oz pour
CHAMPAGNE & SPARKLING
VEGA MEDIEN CAVA BRUT: Requena, Spain NV • 8.50
TENUTA COL SANDAGO ‘UNDICI’ PROSECCO: Conegliano Valdobbiadene, Italy ’11 • 12.50
PHILIPPE FONTAINE ‘TRADITION’ BRUT:
Balnot-sur-Laignes, Côte des Bar, France NV • 18.50
CHENIN BLANC
DOMAINE DES AUBUISIÈRES ‘LES GIRARDIÈRES’: Vouvray, France ’13 • 11.50
SÉMILLON
L’ECOLE NO. 41: Columbia Valley, Washington ’13 • 9.50
BORDEAUX
CHÂTEAU DE FONTENILLE: Entre-Deux-Mers, France ’13 • 9.50
CHÂTEAU LA GARDE: Pessac-Léognan, France ’06 • 10.00
CHARDONNAY
DOMAINE DES GANDINES: Mâcon-Péronne, France ’12 • 10.00
FORGERON CELLARS: Columbia Valley, Washington ’12 • 14.00
CHAPPELLET: Napa Valley, California ’12 • 17.50
PINOT BLANC
TRAMIN: Südtirol-Alto Adige, Italy ’12 •9.00
PINOT GRIS
RAPTOR RIDGE: Willamette Valley, Oregon ’13 • 12.50
ALIGOTÉ
BARTHOLOMEW ‘UPLAND VINEYARD’: Snipes Mountain, Washington ’13 • 10.00
Glass: White
a 6oz pour
VIOGNIER
MARK RYAN WINERY: Columbia Valley, Washington ’13 • 17.50
ROUSSANNE
SOUTHARD ‘LAWRENCE VINEYARD’: Columbia Valley, Washington ’09 • 10.00
RHÔNE-STYLE BLEND
DOMAINE LA BLAQUE: Pierrevert, France ’13 • 10.50
RIESLING
SPARKMAN CELLARS ‘BIRDIE’: Columbia Valley, Washington ’13 • 10.00
MÖNCHHOF ‘ÜRZIG WÜRZGARTEN’ KABINETT: Mosel, Germany ’11 • 11.00
ITALY
CASCINA CHICCO ‘ANTERISIO’ ARNEIS: Roero Arneis ’12 • 12.50
MAGDA PEDRINI CORTESE: Gavi di Gavi ’09 • 9.00
BARBI ‘ABBOCCATO’: Orvieto Classico ’12 • 9.00
BENITO FERRARA GRECO: Greco di Tufo ’11 • 12.50
PORTUGAL
ESPORÃO ‘RESERVA’: Alentejo ’11 • 8.50
SPAIN
BODEGAS ARZABRO ‘LUZIA DE RIPA’: Txakoli de Álava ’13 • 12.50
ALBET I NOYA ‘VINYES VELLES’ XAREL-LO: Penedès ’13 • 9.00
ROSÉ
DOMAINE LA ROCALIÈRE: Tavel, France ’13 • 11.50
SPARKLING ROSÉ
OLIVIER MORIN ‘TENTATION’ BRUT: Crémant de Bourgogne, France NV • 12.50
Glass: Red
a 6oz pour
PINOT NOIR
DOMAINE BILLARD PÈRE ET FILS: Hautes-Côtes de Beaune, France ’12 • 13.00
THE CRATER RIM: Canterbury, New Zealand ’12 • 11.00
MARCATO ‘BARATTARO’: Veneto, Italy ’09 • 9.00
OMERO: Willamette Valley, Oregon ’12 • 14.00
GAMAY NOIR
CHÂTEAU DE LA GREFFIÈRE: Mâcon la Roche Vineuse, France ’13 • 10.50
DOMAINE DE LA BONNE TONNE ‘CÔTE DU PY’: Morgon, France ’101 • 12.50
MALBEC
FINCA DOMINGO: Valle de Cafayate, Argentina ’11 • 9.00
MERLOT
WJ MEEK: Yakima Valley, Washington ’10 • 10.00
CABERNET FRANC
ANGELIQUE LEON ‘VENDANGES MANUELLES’: Chinon, France ’12 • 12.50
CABERNET SAUVIGNON
WATERMILL: Walla Walla Valley, Oregon ’10 • 12.50
ZEPHROS ‘COYOTE VINEYARD’: Wahluke Slope, Washington ’08 • 15.00
HIGHTOWER: Red Mountain, Washington ’10 • 17.50
BORDEAUX
CHÂTEAU GRAND FRANÇAIS: Bordeaux Supérieur, France ’09 • 12.00
CHÂTEAU CAP LÉON VEYRIN: Listrac-Médoc, France ’10 • 13.50
CHÂTEAU D’ARCOLE: Saint-Émilion Grand Cru, France ’09 • 17.50
BORDEAUX-STYLE
FALL LINE ‘PURPLE—BOUSHEY VINEYARD’: Yakima Valley, Washington ’12 • 14.00
AVENNIA ‘GRAVURA’: Columbia Valley, Washington ’11 • 17.50
RHÔNE VALLEY
DOMAINE FOND CROZE ‘CUVÉE VINCENT DE CATARI’: Côtes du Rhône, France’12 • 9.00
DOMAINE DE CRISTIA: Ventoux, France ’12 • 9.00
LÉON PERDIGAL: Châteauneuf-du-Pape, France ’11 • 19.00
LANGUEDOC
YANNICK PELLETIER ‘L’OISELET’: Saint Chinian, France ’11 • 10.00
Glass: Red
a 6oz pour
WASHINGTON BLEND
BETZ FAMILY WINERY ‘CUVÉE FRANGIN’: Columbia Valley, Washington ’12 • 20.00
SYRAH
TWO VINTNERS: Columbia Valley, Washington ’12 • 14.00
GRENACHE
BRECA: Calatayud, Spain ’11 • 10.50
TEMPUS CELLARS: Yakima Valley, Washington ’11 • 14.00
ZINFANDEL
FRANK FAMILY VINEYARDS: Napa Valley, California ’11 • 17.50
SPAIN
DOMINIO DOSTARES ‘ESTAY’ PRIETO PICUDO: Castilla y León ’12 • 9.50
COROLILLA ‘CRIANZA, VIÑAS VIEJAS’ BOBAL: Utiel-Requena ’11 • 9.50
ALBACEA MONASTRELL: Jumilla ’12 • 8.00
ITALY
ERSTE + NEUE ‘LEUCHTENBURG’ SCHIAVA: Südtirol-Alto Adige ’12 • 9.50
BOFFA: Dolcetto d’Alba ’12 • 10.50
DE ANGELIS: Lacrima Christi del Vesuvio ’12 • 9.50
CANTINE DI MARZO AGLIANICO: Irpinia ’10 • 10.00
MORGANTE NERO D’AVOLA: Sicilia ’11 • 9.00
SLOVENIA
ROJAC REFOŠK: Istra ’11 • 11.00
MACEDONIA
JORDANOV VRANEC: Tikveš ’11 • 8.50
GREECE
SKOURAS ‘SAINT GEORGE’ AGHIORGHITIKO: Nemea ’12 • 10.00
DOMAINE DOULOUFAKIS ‘DAFNIOS’ LIATIKO: Dafnes ’11 • 10.50
LEBANON
MASSAYA ‘CLASSIC’: Béqaa Valley ’12 • 10.00
GERMANY
P. J. VALCKENBERG DORNFELDER: Rheinhessen ’12 • 9.00
Glass: Dessert/Decadent
WHITE SPARKLING: 6OZ GLS
CASCINA DEL SANTUARIO: Moscato d’Asti, Italy ’13 • 8.50
RED SPARKLING: 3OZ GLS
GIACOMO BOLOGNA ‘BRAIDA’: Brachetto d’Acqui, Italy ’12 • 9.50
WHITE: 3OZ GLS
MEROI PICOLIT: Friuli, Italy ’06 • 12.00
TURK GRÜNER VELTLINER EISWEIN: Kremstal, Austria ’10 • 10.00
MARCATO ‘IL DUELLO’: Recioto di Soave, Italy ’06 • 10.00
PUPILLO ‘SOLACIUM’: Moscato di Siracusa, Italy ’09 • 10.00
CANTINE INTORCIA ZIBIBBO: Sicilia, Italy NV • 9.00
CHÂTEAU D’ORIGNAC: Pineau des Charentes, France NV • 10.00
CHARTREUSE DE COUTET: Sauternes, France ’09 • 11.00
DOMAINE DE RANCY RIVESALTES AMBRÉ ‘4 YEAR’: Rivesaltes, France NV • 10.00
RED: 3OZ GLS
DOMAINE DES SOULANES ‘GRENAT’: Maury, France ’11 • 9.00
SPAIN: 3OZ GLS
DIOS BACO ‘OXFORD 1970’ PEDRO XIMÉNEZ: Jeréz NV • 9.00
BODEGAS SAUCI ‘S’: Condado de Huelva NV • 9.00
MADEIRA: 3OZ GLS
VINHOS BARBEITO & RARE WINE CO. HISTORIC SERIES
‘NEW YORK’ MALMSEY:Portugal NV • 14.00
FANAL FULL RICH: Portugal NV • 6.00
PORT: 3OZ GLS
QUINTA DE LA ROSA LATE BOTTLED VINTAGE: Portugal ’03 • 8.50
QUINTA VALE DONA MARIA: Portugal ’05 • 12.50
KOPKE 10 YEAR TAWNY: Portugal NV • 12.50
SMITH WOODHOUSE 20 YEAR TAWNY: Portugal NV • 16.00
Bottles: With Bubbles
CHAMPAGNE AND SPARKLING WINE
If we might make a strong recommendation: please don’t wait for a “special” occasion to
justify a bottle of bubbles on the table... You’re here—you’ve reason enough...
Brut Nature Champagne
If a winemaker chooses to produce Champagne without the addition of sugar in the dosage
after disgorgement, it qualifies as a Brut Nature. These are for those looking for bubbles
vwith purity, vibrancy and electricity.
Négociant-Manipulant
Champagnes labeled Négociant-Manipulant denote a wine produced with purchased grapes,
though sometimes there’s bureaucracy involved in these designations.
The Fourny brothers are the 5th generation to work the family land—but also purchase grapes
from the parcels their cousins inherited in 1978. The Fourny family has been independent
growers and winemakers since 1856, and for all intents and purposes remains so.
VEUVE FOURNY & FILS PREMIER CRU BLANC DE BLANCS:
Vertus, Côte des Blancs NV • 115
Wines produced with only white grapes can be labeled Blanc de Blancs.
Extra Brut Champagne
Extra Brut Champagnes have a lower threshold of sugar in the dosage (6 grams) than
Brut Champagnes (15 grams).
Récoltant-Manipulant
Champagnes labeled Récoltant-Manipulant simply means that the person who grew the
grapes also made the wine.
While not on the label, it’s good to note that Les Béguines is 100% Pinot Meunier.
Also that it’s made entirely of grapes from the 2009 vintage.
JÉRÔME PRÉVOST ‘LA CLOSERIE LES BÉGUINES’: Gueux, Côte des Bar NV • 185
Brut Champagne
BRUNO PAILLARD: Reims, Montagne de Reims ’96 • 350
DEUTZ ‘AMOUR DE DEUTZ’: Aÿ, Vallée de la Marne ’05 • 295
DELAMOTTE BLANC DE BLANCS: Le Mesnil-sur-Oger, Côte des Blancs ’02 • 185
SALON ‘LE MESNIL’ BLANC DE BLANCS: Le Mesnil-sur-Oger, Côte des Blancs ’99 • 595
MOUTARD PÈRE & FILS ‘CUVÉE DES 6 CÉPAGES’: Buxeuil, Côte des Bar ’04 • 147
Bottles: With Bubbles
Brut Champagne
Wines labeled Blanc de Noirs are produced using the red grapes of Champagne, Pinot Noir
and Pinot Meunier.
JEAN VESSELLE ‘OEIL DE PERDRIX’ BLANC DE NOIRS GRAND CRU:
Bouzy, Montagne de Reims NV • 112
EGLY-OURIET ‘LES VIGNES DE VRIGNY’ PREMIER CRU:
Vrigny, Montagne de Reims NV • 150
JACQUES PICARD ‘ART DE VIGNE’: Berru, Montagne de Reims ’02 • 165
ETIENNE CHÉRÉ BRUT: Passy, Vallée de la Marne NV • 90
J. LASSALLE ‘PRÉFÉRENCE’ PREMIER CRU: Chigny-les-Roses, Vallée de la Marne NV • 110
JOSÉ DHONDT BLANC DE BLANCS: Oger, Vallée de la Marne NV • 125
FRANCK PASCAL ‘QUINTE-ESSENCE’:
Baslieux-sous-Chatillon, Vallée de la Marne NV • 140
JOSÉ MICHEL & FILS ‘BRUT PINOT MEUNIER’: Moussy, Côte des Blancs NV • 84
VOIRIN-JUMEL BLANC DE BLANCS GRAND CRU: Cramant, Côte des Blancs NV • 79
LE BRUN SERVENAY ‘SÈLECTION’ GRAND CRU: Avize, Côte des Blancs NV • 120
JACQUES SELOSSE ‘INITIAL’ BLANC DE BLANCS GRAND CRU:
Avize, Côte des Blancs NV • 265
MICHEL TURGY ‘RÉSERVE SÉLECTION’ BLANC DE BLANCS GRAND CRU:
Le Mesnil-sur-Oger, Côte des Blancs NV • 108
DOYARD ‘CUVÉE VENDÉMIAIRE’ BLANC DE BLANCS: Vertus, Côte des Blancs NV • 99
PHILIPPE FONTAINE ‘CUVÉE DES LYS’ BLANC DE BLANCS:
Balnot-sur-Laignes, Côte des Bar NV • 115
Récoltant-Coopérateur
R. H. COUTIER ‘GRAND CRU’: Ambonnay, Montagne de Reims NV • 90
Demi-Sec Champagne
Demi-Sec Champagnes do have more residual sugar—but don’t consider them sweet,
consider them decadent.
BOIZEL ‘TENDRE RÉSERVE’: Épernay, Côte des Blancs NV • 94
Sparkling White
ARGYLE BRUT: Willamette Valley, Oregon ’10 • 58
SCHRAMSBERG BLANC DE BLANCS BRUT: North Coast, California ’11 • 59
LOUIS SIPP: Crémant d’Alsace, France NV • 48
BISSON ‘VINO FRIZZANTE’ GLERA: Marca Trevigiana, Italy ’13 • 44
VEGA MEDIEN CAVA BRUT: Requena, Spain NV • 30
REICHSGRAF VON KESSELSTATT ‘MAJORAT’ EXTRA DRY: Mosel, Germany ’09 • 76
Bottles: White
MELON DE BOURGOGNE
Though it is known to most as Muscadet…
Once generally ignored and unappreciated in the wine world, Melon de Bourgogne is one of
our favorite wines to throw at seafood—raw or otherwise. And despite what you may have
heard—many Muscadets have the structure and stuffing to last well past a decade in the
bottle. (Just ask its cousin Chardonnay about it.)
DOMAINE MICHEL BRÉGEON: Muscadet, France ’04 • 63
PIERRE HENRI ‘SAINT-FIACRE’: Muscadet Sèvre et Maine, France ’11 • 34
DOMAINE GUINDON ‘SUR LIE’: Coteaux de la Loire, France ’10 • 32
DE PONTE CELLARS ‘D.F.B.’: Dundee Hills, Oregon ’11 • 49
CHENIN BLANC
Chenin Blanc is one of those chameleon grapes that can be bone dry, off dry, or sticky sweet—
all depending on how and where it is grown, and what the winemaker intends to create...
France
DOMAINE DU CLOSEL ‘LA JALOUSIE’: Savennières ’10 • 38
PITHON-PAILLÉ ‘SCHISTES’: Savennières ’10 • 78
PASCAL JANVIER: Jasnières ’11 • 42
Bottles: White
SAUVIGNON BLANC
Sauvignon Blanc’s spiritual home is in the Loire Valley—not so long ago Pouilly-Fumé was
the world’s textbook for what Sauvignon Blanc should look and taste like. Mineral-edged with
high citrus flavors of lemon, lime and grapefruit—traits also shared by Pouilly-Fumé’s more
esoteric and cerebral neighbor, Sancerre.
Then New Zealand came along—with its brash herbs and wicked mix of tropical and citrus
flavors—more or less snatching the popularity crown from the French and putting the word
“Marlborough” on the lips of the white wine drinking world.
But there are certainly relatively cool sites on the West Coast that express the grape’s typical
flavors while often leading to a slightly richer mouth experience with the occasional use of
oak, more commonly in California.
France
YVON & PASCAL TABORDET: Sancerre ’13 • 42
DOMAINE ANDRÉ NEVEU ‘LES MONTS DAMNÉS’: Sancerre ’12 • 70
DOMAINE DE BELAIR: Pouilly-Fumé ’12 • 40
DOMAINE DIDIER DAGUENEAU: Blanc Fumé de Pouilly ’08 • 135
The following wine is produced in ten miles southwest of Chablis. Exoggra Virgula is the
name of the tiny fossilized oysters that are found throughout the soil of their biodynamically
farmed vineyard.
GHISLAINE & JEAN-HUGUES GOISOT ‘EXOGGRA VIRGULA’: Saint Bris ’12 • 45
New Zealand
THE NED ‘WAIHOPAI RIVER’: Marlborough ’13 • 30
ALLAN SCOTT ‘MILLSTONE’: Marlborough ’12 • 34
NEUDORF: Nelson ’12 • 38
Washington
EFESTĒ ‘FERAL’: Columbia Valley ’13 • 39
BLANC DE VIRGINIE: Columbia Valley ’12 • 44
WOODWARD CANYON ‘ESTATE’: Walla Walla Valley ’13 • 60
Oregon
J. CHRISTOPHER: Willamette Valley ’12 • 40
Bottles: White
BORDEAUX
As is tradition in Bordeaux, Sauvignon Blanc, Sémillon and Muscadelle join forces to create
lively wines that mix the lush fruit of Sémillon and the floral notes of Muscadelle with the
crisp snap and herbaceousness of Sauvignon Blanc…
GRAND BATEAU: Bordeaux ’12 • 30
CHÂTEAU GUIRAUD ‘LE G’: Bordeaux ’12 • 44
CHÂTEAU TALBOT ‘CAILLOU BLANC’: Bordeaux ’10 • 83
CHÂTEAU DE FONTENILLE: Entre-Deux-Mers, France ’13 • 36
The following is one of our favorites—a somewhat rare combination of Sauvignon Blanc and a
genetic mutation of Sauvignon Blanc known as Sauvignon Gris. Sauvignon Gris tends to
bring a bit more body and fruit to the mix—but it’s not the body of this wine that has caused
us to fall in love, but its ability to pair with an amazing array of foods.
CHÂTEAU LA GARDE: Pessac-Léognan ’06 • 38
CHÂTEAU RAHOUL: Graves ’11 • 50
BORDEAUX-STYLE
Following suit, many winemakers in the state of Washington are balancing the freshness of
Sauvignon Blanc with the sturdiness of Sémillon…
DELILLE CELLARS ‘CHALEUR ESTATE’: Columbia Valley, Washington ’12 • 70
And some are also adding a little Muscadelle…
BUTY: Columbia Valley, Washington ’12 • 55
The coastal influence of the Indian Ocean makes Margaret River (located at the Southwestern
corner of Australia) particularly suitable for the production of vibrant and aromatic wines…
CAPE MENTELLE: Margaret River, Australia ’13 • 34
SÉMILLON
When Sémillon flies solo, it’s often a rich and full-flavored affair...
L’ECOLE NO. 41: Columbia Valley, Washington ’13 • 36
Bottles: White
PINOT GRIS/GRIGIO
Pinot Gris, Pinot Grigio: Same grape, different name.
TORII MOR: Willamette Valley, Oregon ’13 • 37
LEMELSON VINEYARDS ‘TIKKA’S RUN’: Willamette Valley, Oregon ’13 • 42
RAPTOR RIDGE: Willamette Valley, Oregon ’13 • 48
TEUTONIC WINE COMPANY ‘MARESH VINEYARD’: Dundee Hills, Oregon ’13 • 50
The Eyrie Vineyards’ David Lett planted the first Pinot Gris in North America back in 1966.
The following wine is made from grapes produced from those vines:
THE EYRIE VINEYARDS ‘ORIGINAL VINES’: Dundee Hills, Oregon ’12 • 69
SCHIOPETTO: Collio, Italy ’10 • 50
SCHOENHEITZ ‘HOLDER’: Alsace, France ’09 • 44
The following wines develop a beautiful copper color through the inclusion of their grape
skins during the initial stage of fermentation.
ZENI ‘FONTANE’: Vigneti delle Dolomiti, Italy ’12 • 45
VIE DI ROMANS ‘DESSIMIS’: Friuli Isonzo, Italy ’12 • 79
PINOT BLANC
If you’re a fan of the Pinot Gris, why not take Pinot Blanc for a spin?
(They’re cousins, after all.)
HARPER VOIT ‘SURLIE’: Willamette Valley, Oregon ’13 • 45
KEN WRIGHT CELLARS: Willamette Valley, Oregon ’12 • 49
TRAMIN: Südtirol-Alto Adige, Italy ’12 • 34
AUXERROIS
Even though it doesn’t get much attention, Auxerrois is the fourth most planted grape in
Alsace. (There’s twice as much Auxerrois than Pinot Blanc, actually.)
ALBERT MANN ‘VIEILLES VIGNES’: Alsace ’12 • 44
Back in 1977, some Auxerrois cuttings made their way from Alsace to Oregon—and while it
hasn’t exactly caught fire, we’re rather glad there are some stubborn and skilled believers
insisting on making it...
ELEMENTAL CELLARS ‘ZENITH VINEYARD’: Willamette Valley, Oregon ’12 • 40
GEWÜRZTRAMINER
Gewürztraminer is often misunderstood to be a sweet wine. (Like Riesling, it can be produced
with varying levels of sweetness.) Regardless of the sugar content—what we love about
Gewürztraminer is that heady mixture of flowers, lychee fruit and spice.
DOWSETT FAMILY ‘CELILO VINEYARD’: Columbia Gorge, Washington ’12 • 44
ANALEMMA ‘ATAVUS VINEYARD’: Columbia Gorge, Washington ’12 • 54
ERNEST HILL ‘MAISIE EVELYN’: Hunter Valley, Australia ’11 • 58
DOMAINE WEINBACH ‘CUVÉE THEO’: Alsace, France ’12 • 69
WOLFBERGER: Alsace, France ’11 • 44
Bottles: White
Chardonnay
CHARDONNAY
Certainly it was fashionable for a time to deride the pleasure of Chardonnay—but it seemed
we kept on drinking it anyway. And sure, we recognize that there are the occasional oak
against humanity gestures—but why disparage a whole category of wine based on the
transgressions of a few?
Washington
ABEJA: Washington ’12 • 75
TAMARACK CELLARS: Columbia Valley ’13 • 35
SINCLAIR ESTATE VINEYARDS: Columbia Valley ’12 • 50
FORGERON CELLARS: Columbia Valley ’12 • 54
EFESTĒ ‘LOLA’: Columbia Valley ’12 • 65
MAISON BLEUE ‘AU CONTRAIRE’ FRENCH CREEK VINEYARD: Yakima Valley ’12 • 45
ARRAY CELLARS ‘DIJON CLONE’: Yakima Valley ’11 • 62
Oregon
With the proof being Burgundy, world-class Pinot Noir often grows next to world-class
Chardonnay. The world has embraced Oregon Pinot Noir—it’s high time we hugged some
Oregon Chardonnay.
EVENING LAND ‘MAD HATTER’: Willamette Valley ’10 • 84
THE EYRIE VINEYARDS ‘ESTATE’: Dundee Hills ’11 • 49
California
Unashamedly flavorful.
HANZELL ‘SEBELLA’: Sonoma Valley ’10 • 76
MARTIN RAY: Russian River Valley ’13 • 32
PATZ & HALL ‘DUTTON RANCH’: Russian River Valley ’12 • 82
KOSTA BROWNE ‘ONE SIXTEEN’: Russian River Valley ’10 • 120
TREFETHEN FAMILY VINEYARDS ‘DOUBLE T’: Napa Valley ’13 • 39
MINER FAMILY WINERY: Napa Valley ’12 • 59
CHAPPELLET: Napa Valley ’12 • 68
STONY HILL: Napa Valley ’08 • 89
FRANK FAMILY VINEYARDS: Carneros ’12 • 74
SHAFER ‘RED SHOULDER RANCH’: Carneros ’12 • 94
TALBOTT ‘KALI HART’ ESTATE GROWN: Monterey ’12 • 45
South Africa
Hamilton Russell is the most southerly winery in South Africa.
HAMILTON RUSSELL VINEYARDS: Hemel-en-Aarde Valley ’13 • 60
Bottles: White
Chardonnay
France
Jura
The first selection is for the adventurous. From a vineyard planted in 1920, now farmed by the
third generation of the Montbourgeau family—if you like the strange and quirky world of
oxidized wines, this is your jam.
DOMAINE DE MONTBOURGEAU: L'Étoile ’10 • 48
Burgundy
Chardonnay’s finest expression.
Chablis
The word Chablis was annexed by American jug wine producers back in the 60s and 70s, and
it hasn’t entirely recovered. (It’s still easier to find “California Mountain Chablis” in
refrigerators around the country than the real deal.) The real deal: lean, chalky, mineral, pure.
DOMAINE FOURREY: Chablis ’10 • 40
LIONEL BUSSY ‘VIEILLES VIGNES’: Chablis ’11 • 50
VINCENT DAUVISSAT ‘LA FOREST’: Chablis 1er Cru ’12 • 104
Côte de Beaune
DEUX MONTILLE ‘LE JARRON’: Saint-Romain ’10 • 78
DOMAINE DES CROIX: Corton-Charlemagne Grand Cru ’09 • 240
PERNOT BELICARD ‘PERTUISOTS’: Beaune 1er Cru ’09 • 70
SIMON BIZE & FILS ‘AUX VERGELESSES’: Savigny-les-Beaune 1er Cru ’11 • 120
CAMILLE GIROUD: Auxey-Duresses ’11 • 85
COMTESSE BERNARD DE CHÉRISEY ‘BOIS DE BLAGNY’: Meursault ’09 • 120
BRUNO COLIN ‘LE CHARMOIS’: Saint-Aubin 1er Cru ’11 • 110
ETIENNE SAUZET: Puligny-Montrachet ’11 • 130
DOMAINE AMIOT GUY ET FILS ‘LES CHAUMÉES’: Chassagne-Montrachet 1er Cru ’08 • 130
Côte Chalonnaise
VIGNERONS DE BUXY ‘BUISSONNIER’: Côte Chalonnaise ’10 • 34
Mâconnais
VINCENT GIRARDIN ‘LES VIEILLES VIGNES’: Saint-Véran ’09 • 40
LES HÉRITIERS DU COMTE LAFON: Mâcon-Villages ’10 • 50
GÉRALD TALMARD: Mâcon-Uchizy ’11 • 32
DOMAINE DES GANDINES: Mâcon-Péronne ’12 • 38
CHÂTEAU DES RONTETS ‘CLOS VARAMBON’: Pouilly-Fuissé ’09 • 88
CHÂTEAU-FUISSÉ ‘VIELLES VIGNES’: Pouilly-Fuissé ’07 • 99
Bottles: White
Rhône Valley Varieties
VIOGNIER
As the story goes, there were fewer than 20 acres of Viognier left in the world some 40 years
ago… Now there are thousands of acres planted worldwide (rather nice comeback)...
Powerful, rich and complex—Viognier is a full bodied white with a flavor spectrum of tropical
fruits with the aroma of citrus flowers…
DOMAINE ROSTAING ‘LES LÉZARDES’: Collines Rhodaniennes, France ’11 • 73
DOMAINE CHRISTOPHE PICHON: Condrieu, France ’11 • 89
MARIE-PAULE DUMAZET ‘CUVÉE ROUELLE MIDI’: Condrieu, France ’10 • 119
GRAMERCY CELLARS ‘ANTOINE CREEK’: Lake Chelan, Washington ’13 • 56
MARK RYAN WINERY: Columbia Valley, Washington ’13 • 62
ÀMAURICE CELLARS ‘SPARROW’: Walla Walla Valley, Washington ’13 • 75
STORYBOOK MOUNTAIN: Napa Valley, California ’12 • 62
DARIOUSH: Napa Valley, California ’12 • 99
MARSANNE
You may not have had the opportunity to experience a varietal Marsanne before...
Here’s your chance to try the most widely-planted white grape in the Northern Rhône...
MCCREA ‘BOUSHEY VINEYARD’: Yakima Valley, Washington ’09 • 49
ROUSSANNE
Of all the white grapes coming out of the Rhône Valley of France, it’s been Viognier that has
proven to be the popular kid on the block... But keep an eye out for Roussanne—it’s just
starting to emerge as a varietal wine...
SOUTHARD ‘LAWRENCE VINEYARD’: Columbia Valley, Washington ’09 • 38
ANDREW RICH: Columbia Valley, Washington ’10 • 44
SPARKMAN ‘APPARITION’: Yakima Valley, Washington ’11 • 68
PICPOUL
Roussanne is obscure—Picpoul is a unicorn.
SYNCLINE ‘BOUSHEY VINEYARD’: Yakima Valley, Washington ’13 • 40
Bottles: White
Rhône Valley Varieties
GRENACHE BLANC
There is a laundry list of grapes that are the result of a color mutation. (The Pinot family, for
instance.) Grenache Blanc first appeared in Spain (where it is still bottled as a single variety),
and is now an important component to the wines of the Southen Rhône. (It’s actually the 4th
most planted white grape in France.)
ALTAVINS: Terra Alta, Spain ’11 • 40
ROLLE
DOMAINE DES LAURIERS: Pays d’Oc, France ’11 • 32
A synonym for Rolle is Vermentino—this wine comes from a vineyard planted by Dick Troon
in 1972. (They courageously grafted some vines over to Vermentino in 2010.)
The Applegate Valley (which became an official AVA in 2001) is the southernmost wine
growing region in Oregon. It measures 50 miles in length—from the California border in the
south to the Rogue River just west of Grants Pass in the north.
MINIMUS ‘TROON VINEYARD': Applegate Valley, Oregon ’13 • 38
RHÔNE STYLE BLENDS
These wines contain two or more of the traditional white grapes of the Rhône valley:
Marsanne, Roussanne, Viognier, Grenache Blanc, Bourboulenc, Clairette, Macabeo,
Vermentillo/Rolle, Ugni Blanc...
MAS DES BRESSADES: Pays du Gard, France ’12 • 40
DOMAINE DU BAGNOL: Cassis, France ’11 • 54
RHÔNE VALLEY
CHÂTEAU FORTIA: Châteauneuf-du-Pape, France ’11 • 70
Bottles: White
GRÜNER VELTLINER
Citrus, mineral, herbal and spice—perhaps the most versatile food wine in the world...
Austria
There are over thirty sanctioned wine varieties in Austria, but the Grüner Veltliner is far and
away the most important—accounting for over one-third of Austria’s total wine production...
MARTIN & ANNA ARNDORFER ‘DIE LEIDENSCHAFT’: Niederösterreich ’08 • 44
FORSTREITER ‘KOGL’: Kremstal ’11 • 40
HUBER ‘TERRASSEN’: Traisental ’11 • 36
EMMERICH KNOLL ‘LOIBNER’ FEDERSPIEL: Wachau ’12 • 60
Washington
It’s also popping up in Northwest vineyards as of late…
SYNCLINE: Columbia Gorge ’12 • 40
Oregon
JOHAN VINEYARDS ‘ESTATE’: Willamette Valley ’12 • 55
MINIMUS ‘A. D. BECKHAM MMXVII’: Willamette Valley ’13 • 75
MÜLLER-THURGAU
If one were to hop in a time machine to 1970s Germany, they may be surprised to find the
most planted grape to be none other than Müller-Thurgau. (It was responsible for some rather
uninspiring wines, truth be told.) That said, one of its parents happens to be Riesling—so if
you like that kind of thing (we do), this wine is produced with the utmost care using
estate-grown organic grapes.
MONTINORE ESTATE: Willamette Valley, Oregon ’12 • 34
Bottles: White
Riesling
RIESLING
A favorite amongst wine geeks (just ask one). Talk about dexterity—this grape produces wines
that are dry, off dry—all the way to sweet. Whichever you prefer, these Rieslings from around
the world are magnificent and (at present) mostly underappreciated...
Australia
The Rieslings from Australia are known for their electricity—citrus fruits that shock the palate
and turbo charge the flavors of food...
The following wine is a bone dry offering from vineyard established over 160 years ago—and
also the first winery to commercially release a wine with a Stelvin closure...
PEWSEY VALE ‘INDIVIDUAL VINEYARD SELECTION’: Eden Valley ’13 • 33
New Zealand
It turns out there’s another aromatic white grape that New Zealand should think about
hanging their hat on...
PYRAMID VALLEY VINEYARDS ‘GROWERS COLLECTION RIVERBROOK VINEYARD’:
Marlborough ’08 • 60
France
The Rieslings of Alsace are often produced in a dry style, and display a unique depth of flavor
and richness...
LOUIS SIPP ‘NATURE’S’: Alsace ’12 • 42
DOMAINE WEINBACH ‘CUVÉE THEO’: Alsace ’12 • 69
New York
New York’s Finger Lakes AVA arguably produces the best Rieslings in America.
(We just don’t get to see them much this far west…)
FORGE CELLARS: Finger Lakes ’12 • 49
Canada
You’d think that close proximity would bring an abundance of Canadian wines—however, it
turns out that all the free trade agreements signed in the last twenty years have had no effect
on our respective wine industries. (But from time to time we manage to rustle some up.)
Hailing from Kelowna, the Tantalus Riesling is produced from six different estate vineyard
lots with vines ranging from 5 to 35 years of age. Farmed by hand without the use of
pesticides, fermented with natural yeasts—the resulting wine has a mixture of lush tree fruits
with wicked backbone of zesty acidity…If we can only get one wine from Canada, we’re glad
it’s this one:
TANTALUS: Okanagan Valley ’12 • 43
Bottles: White
Riesling
Washington
Take a stab: What’s the second most widely planted white grape variety in Washington State?
MARTEDI WINES ‘LES VIGNES DE MARCOUX’: Yakima Valley ’12 • 30
TEMPUS CELLARS ‘EVERGREEN VINEYARD’: Ancient Lakes ’12 • 34
SPARKMAN CELLARS ‘BIRDIE’: Columbia Valley ’12 • 38
Oregon
From a 28-acre dry-farmed vineyard on the top of the Willamette Valley’s Ribbon Ridge
comes one of the more exciting dry Rieslings we’ve had in some time…
TRISAETUM ‘RIBBON RIDGE ESTATE, DRY’: Ribbon Ridge ’12 • 54
If you like a little more sweetness in your local Riesling:
BROOKS ‘SWEET P’: Eola-Amity Hills ’12 • 48
Germany
The benchmark. The Rieslings of Germany are easy to fall in love with—highly aromatic, with
a kaleidoscope of flavors... There is sweetness in these wines, but the high levels of palate
shocking acidity maintain balance, intensify flavor, and invigorate the soul...
(These wines may also cause hyperbole, poetry, and general euphoria...)
MÖNCHHOF ‘ÜRZIG WÜRZGARTEN’ KABINETT: Mosel ’11 • 42
GÜNTHER STEINMETZ ‘BRAUNEBERGER JUFFER’ KABINETT: Mosel ’10 • 47
FRITZ HAAG ‘BRAUNEBERGER’ KABINETT: Mosel ’09 • 56
VON HÖVEL ‘OBEREMMELER HÜTTE’ SPÄTLESE: Mosel ’09 • 45
MARKUS MOLITOR ‘WEHLENER SONNENUHR’ SPÄTLESE: Mosel ’10 • 55
MAX FERD. RICHTER ‘BRAUNEBERGER JUFFER-SONNENUHR’ SPÄTLESE: Mosel ’12 • 65
REINHOLD HAART ‘PIESPORTER GOLDTRÖPFCHEN’ SPÄTLESE: Mosel ’08 • 66
ZILLIKEN ‘SAARBURGER RAUSCH’ SPÄTLESE: Mosel-Saar-Ruwer ’03 • 75
JOH. JOS. PRÜM ‘WEHLENER SONNENUHR’ AUSLESE: Mosel ’11 • 70
KARTHÄUSERHOF ‘NR. 52 LGKA’ AUSLESE: Mosel-Saar-Ruwer ’02 • 115
SCHLOSS SCHÖNBORN ‘HATTENHEIM PFAFFENBERG’ AUSLESE:
Rheingau ’94 500ml • 75
MÜLLER-CATOIR ‘MUSSBACH’ KABINETT: Pfalz ’12 • 65
Germany Trocken
There are also dry (no residual sugar) Rieslings made in Germany—they are labeled (to avoid
further confusion) as ‘Trocken’...
KNEBEL: Mosel ’10 • 38
SCHLOSS SCHÖNBORN ‘WINKELER HASENSPRUNG’ SPÄTLESE: Rheingau ’10 • 55
Bottles: White
WHITE WINES FROM AROUND THE WORLD
With thousands of grapes planted in over seventy countries, there never ceases to be
opportunities to try something new...
Italy
LE DUE TERRE ‘SACRISASSI’: Colli Orientali del Friuli ’08 • 65
(Tocai, Ribolla Gialla)
LA COLOMBERA ‘IL MONTINO’: Colli Tortonesi ’09 • 75
(Timorasso)
CASCINA CHICCO ‘ANTERISIO’: Roero Arneis ’12 • 48
(Arneis)
MAGDA PEDRINI: Gavi di Gavi ’09 • 34
(Cortese)
LA STAFFA: Verdicchio dei Castelli di Jesi Classico ’12 • 38
(Verdicchio)
SAN LORENZO ‘IL SAN LORENZO’: Verdicchio dei Castelli di Jesi ’01 • 135
(Verdicchio)
BARBI ‘ABBOCCATO’: Orvieto Classico ’12 • 34
(Grechetto, Trebbiano)
TRABOCCHETTO: Colline Pescaresi ’09 • 30
(Pecorino)
CANTINE DI MARZO GRECO: Greco di Tufo ’10 • 36
(Greco)
TAMI’: Sicilia ’11 • 35
(Grillo)
MARCO DE BARTOLI ‘PIETRANERA’: Sicilia ’10 • 60
(Zibibbo)
Slovenia
EDI SIMČIČ ‘SIVI’ PINOT GRIGIO: Goriška Brda ’05 • 48
(Pinot Grigio)
BURJA: Vipava Valley ’11 • 44
(Zelen)
Bottles: White
Spain
BODEGAS ARZABRO ‘LUZIA DE RIPA’: Txakoli de Álava ’12 • 48
(Hondarribi Zuri, Izpiriotta Txikia)
ALBET I NOYA ‘VINYES VELLES’: Penedès ’13 • 34
(Xarel-lo)
Portugal
LELLO: Douro ’10 • 30
(Malvasia, Gouveio, Viosinho, Rabigato Blanc)
ESPORÃO ‘RESERVA’: Alentejo ’11 • 32
(Antão Vaz, Arinto, Roupeiro, Sémillon)
Austria
JOHANNESHOF REINISCH: Thermenregion ’11 • 44
(Rotgipfler)
UMATHUM: Burgenland ’08 • 50
(Gelber & Roter Traminer)
Hungary
KIRÁLYUDVAR ‘SEC’: Tokaji ’10 • 40
(Furmint)
Greece
SKOURAS: Peloponnese ’11 • 32
(Moscofilero)
SIGALAS: Santorini ’12 • 47
(Assyrtiko)
Bottles: Orange/Amber and Rosé
ROSÉ
On the list of pervasive and broad wine misinformation: consume rosé wines within a year of
their vintage.
Case in point, the current release from Joseph Roty:
DOMAINE JOSEPH ROTY: Marsannay, France ’11 • 59
(Pinot Noir)
DOMAINE LES PALLIÈRES ‘AU PETIT BONHEUR’: Gigondas, France ’13 • 44
(Grenache, Syrah, Cinsault, Clairette)
And if you like a little earth in your rosé:
DOMAINE LAFOND ‘ROC-EPINE’: Tavel, France ’13 • 42
(Grenache, Syrah, Cinsault, Carignan, Clairette, Picpoul, Bourboulenc, Mourvèdre)
DOMAINE LA ROCALIÈRE: Tavel, France ’13 • 46
(Grenache, Cinsault, Mourvèdre)
MOULIN DE GASSAC ‘GUILHEM’: Pays d'Hérault, France ’13 • 34
(Syrah, Grenache, Carignan)
CASTELMAURE: Corbières, France ’13 • 28
(Grenache, Cinsault, Carignan, Syrah)
The following wine is made with a native variety and aged under flor (a thin layer of
spent yeast) for a year in 100 year old oak:
CLOS CIBONNE: Côtes de Provence, France ’12 • 50
(Tibouren)
MARTIN & ANNA ARNDORFER: Kamptal, Austria ’12 • 38
(Zweigelt)
ORANGE/AMBER WINE
TWO VINTNERS ‘OLSEN VINEYARD O. G.’: Yakima Valley, Washington ’12 • 56
(Gewürztraminer)
JOHAN VINEYARDS ‘DRUESKALL’: Willamette Valley, Oregon ’12 • 65
(Pinot Gris)
RADIKON ‘OSLAVJE’: Venezia Giulia, Italy ’06 500ml • 73
(Pinot Grigio, Chardonnay, Sauvignon Blanc)
GRAVNER ‘ANFORA’: Venezia Giulia, Italy ’09 • 210
(Ribolla Gialla)
MONASTERO SUORE CISTERCENSI ‘COENOBIUM RUSTICUM’: Lazio, Italy ’12 • 55
(Trebbiano, Verdicchio, Malvasia, Grechetto)
PHEASANT’S TEARS: Kakheti, Georgia ’11 • 38
(Rkatsiteli)
Bottles: Sparkling Rosé
ROSÉ CHAMPAGNE
A. MARGAINE BRUT: Villers-Marmery, Montagne de Reims NV • 110
(Chardonnay, Pinot Noir)
ETIENNE CHÉRÉ BRUT: Passy, Vallée de la Marne, France NV • 95
(Chardonnay Pinot Noir, Pinot Meunier)
SERVEAUX FILS ‘ROSÉ DE SAIGNÉE’: Passy, Vallée de la Marne, France NV • 105
(Pinot Noir, Pinot Meunier)
JOSÉ DHONDT ‘ROSÉ DE SAIGNÉE’: Oger, Vallée de la Marne, France NV • 115
(Pinot Noir)
CHRISTOPHE MIGNON BRUT ROSÉ: Festigny, Vallée de la Marne, France NV • 128
(Pinot Meunier)
JOËL FALMET BRUT ROSÉ: Rouvres-les-Vignes, Côte des Bar. France NV • 86
(Pinot Noir, Chardonnay)
SPARKLING ROSÉ
MAS DE DAUMAS GASSAC: France NV • 65
(Cabernet Sauvignon, Petit Manseng)
OLIVIER MORIN ‘TENTATION’ BRUT: Crémant de Bourgogne, France NV • 48
(Pinot Noir)
SOTER ‘ESTATE GROWN’ BRUT: Oregon ’97 • 295
(Pinot Noir)
SPARKLING RED
CANTINE CECI ‘LA LUNA’ LAMBRUSCO: Emilia, Italy NV • 37
Bottles: Red
Pinot Noir
PINOT NOIR
Welcome to our Pinot lover’s paradise... Four pages of Pinot from all around the world—
but first we introduce you to a bevy of Pinots from our own backyard...
Oregon
The Willamette Valley is home to over 375 wineries and is inarguably the best location for
Pinot Noir in America.
COOPER MOUNTAIN VINEYARDS ‘COOPER HILL’: Willamette Valley ’13 • 32
MONTINORE ‘ESTATE’: Willamette Valley ’12 • 39
EVENING LAND: Willamette Valley ’121 • 44
OMERO: Willamette Valley ’12 • 54
TRISAETUM: Willamette Valley ’12 • 56
BELLE PENTE ‘PURPLE’: Willamette Valley ’09 • 60
BOEDECKER CELLARS ‘STEWART’: Willamette Valley ’110 • 65
BROOKS ‘JANUS’: Willamette Valley ’11 • 73
JOHAN VINEYARDS ‘THREE BARREL’: Willamette Valley ’09 • 87
DOMAINE SERENE ‘YAMHILL CUVÉE’: Willamette Valley ’10 • 95
BEAUX FRÈRES: Willamette Valley ’11 • 102
KEN WRIGHT CELLARS ‘MCCRONECLAIM VINEYARD:
Yamhill-Carlton District ’12 • 110
The first grapes planted in the Willamette Valley were planted in what is now the
Dundee Hills AVA.
SILTSTONE ‘GUADALUPE VINEYARD’: Dundee Hills ’10 • 75
STOLLER ‘ESTATE’: Dundee Hills ’11 • 46
KELLEY FOX WINES ‘MOMTAZI VINEYARD’: McMinnville ’11 • 76
ST. INNOCENT ‘ZENITH VINEYARD’: Eola-Amity Hills ’12 • 84
Washington
As a rule, most of the grape growing regions in Washington are too warm to grow proper
Pinot Noir... However, the wind-swept vineyards overlooking the Columbia River Gorge are
the exceptions that prove the rule...
ANALEMMA ‘OAK RIDGE VINEYARD’: Columbia Gorge ’11 • 63
Bottles: Red
Pinot Noir
France
When we think of French Pinot Noir, of course Burgundy is the first thing that comes to mind.
That said, there are a few other parts of France worth checking out as well…
Alsace
MICHEL FONNÉ ‘TRADITION’: Alsace ’09 • 48
Champagne
P. LOUIS MARTIN ‘GRAND CRU’: Bouzy ’06 • 75
Burgundy
MAISON CHAMPY: Bourgogne ’10 • 46
Côte de Nuits
DOMINIQUE MUGNERET ‘VENDANGÉ À LA MAIN’: Hautes-Côtes de Nuits ’11 • 49
CAMILLE GIROUD ‘LES LONGEROIES’: Marsannay ’09 • 75
DOMAINE PHILIPPE CHARLOPIN ‘TERRES BLANCHES’: Gevrey-Chambertin ’10 • 105
DOMAINE DENIS MORTET ‘MES CINQ TERROIRS’: Gevrey-Chambertin ’05 • 190
CLAUDE DUGAT: Gevrey-Chambertin ’05 • 225
DOMAINE PONSOT ‘CUVÉE DES ALOUETTES’: Morey-Saint-Denis 1er Cru ’11 • 200
DOMAINE DES LAMBRAYS: Clos des Lambrays Grand Cru ’06 • 225
MICHEL GROS: Nuits-Saint-Georges ’09 • 99
BOUCHARD PÈRE & FILS ‘CLOS DES ARGILLIÈRES’: Nuits-Saint-Georges 1er Cru ’04 • 177
Côte de Beaune
DOMAINE BILLARD PÈRE ET FILS: Hautes-Côtes de Beaune ’12 • 48
SIMON BIZE & FILS ‘LES FOURNAUX’: Savigny-les-Beaune 1er Cru ’11 • 120
DOMAINE DEBRAY ‘LES VALOZIÈRES’: Aloxe-Corton 1er Cru ’10 • 125
DOMAINE DE MONTILLE ‘LES POUGETS’: Corton Grand Cru ’05 • 275
DOMAINE LOUIS BOILLOT & FILS ‘LES GRANDS POISOTS’: Volnay ’09 • 98
ARNAUD ENTE ‘LES SANTENOTS DU MILIEU’: Volnay 1er Cru ’05 • 225
PIERRE MOREY: Monthelie ’10 • 80
DOMAINE JEAN-MICHEL GAUNOUX ‘LES CRIOTS’: Meursault ’06 • 82
LEROY: Chassagne-Montrachet ’90 • 125
Bottles: Red
Pinot Noir
California
FAILLA: Sonoma Coast ’12 • 70
SOJOURN CELLARS ‘RODGERS CREEK VINEYARD’: Sonoma Coast ’12 • 88
LITTORAI ‘LES LARMES’: Anderson Valley ’11 • 93
KOSTA BROWNE: Russian River Valley ’11 • 185
TALLEY VINEYARDS: Arroyo Grande Valley ’11 • 55
SEA SMOKE ‘SOUTHING’: Sta. Rita Hills ’10 • 135
New York
Yes, New York.
FORGE CELLARS: Finger Lakes ’12 • 49
Italy
Yes, Italy... Though in Italy, they often call it Pinot Nero...
ALOIS LAGEDER ‘KRAFUSS’: Alto Adige ’08 • 65
MARCATO ‘BARATTARO’: Veneto ’09 • 34
There are some truly ancient vines contributing to the small production of the following
wine... Some are pre phyloxera vines planted more than 170 years ago... Only 350 cases are
made, and only in great vintages...
MARCHESI ALFIERI ‘SAN GERMANO’: Monferrato ’06 • 78
Bottles: Red
Pinot Noir
Macedonia
Unless one happened to make it to the regional semi-finals of the National Geographic Bee,
a quick glance at Google Maps might be necessary...
STOBI WINERY ‘MACEDON’: Tikveš ’12 • 40
South Africa
Hamilton Russell is the most southerly winery in South Africa, and it can be argued that the
distinct maritime climate in this location produces a Pinot Noir to rival the best in the world...
HAMILTON RUSSELL VINEYARDS: Hemel-en-Aarde Valley ’12 • 75
New Zealand
Pinot Noir likes it cool, and the wine growing regions in New Zealand are well suited to
produce fragrant, vivid and distinct Pinot Noirs... Time will tell, but the case can be made that
New Zealand is on the verge of making the same mark on the world of Pinot Noir as it did
with Sauvignon Blanc....
THE CRATER RIM: Canterbury ’12 • 42
PYRAMID VALLEY VINEYARDS ‘EATON FAMILY VINEYARD’: Marlborough ’07 • 89
Australia
Perhaps Shiraz is the first thing that comes to mind when one thinks of Australian wine...
It might be due to the fact that few have heard of this marine influenced headland an hour’s
drive from Melbourne...
YABBY LAKE VINEYARD: Mornington Peninsula ’06 • 98
Bottles: Red
Gamay Noir
THE STORY
Marketing Genius
Of all the gross misconceptions in the world of wine, perhaps none has done more to muddy
the understanding of a wine as the creation of “Beaujolais Nouveau.”
Beaujolais Nouveau is at once a brilliant marketing construct and a devastating
reprogramming of the world's perception of a place and a grape. (Even more thorough than
the invention of Fumé Blanc, or the annexation of the name Chablis by American jug wine
producers...)
So in the spirit of setting things straight, we're going to insist on highlighting Beaujolais—
specifically Gamay Noir produced in the 10 Crus that make up this underappreciated part of
Burgundy.
THE HISTORY
Local Custom Goes Worldwide
Beaujolais Nouveau was at one time a simple celebration of the end of the harvest—a local
tradition that involved rolling out barrels of barely fermented grape juice as a reward for a job
well done. This practice eventually spread from the bistros in Lyon to the restaurants of Paris,
where producers became increasingly clever in their methods of delivering their wine to the
glasses of thirsty Parisians.
The race to deliver Nouveau (and the parties that sprung up around it) garnered increasing
attention from the world during the 70s—but it wasn’t until 1985 when the release date was
changed to the third Thursday of November things went awry. Placing it in the wheelhouse of
enthusiasts willing to take a long weekend to party and the convenient marketing tie-in of
Thanksgiving catapulted Nouveau to the consciousness of the American people, erasing
whatever conception of Beaujolais that may have existed before.
We all love a good party—and have no beef with Beaujolais Nouveau beyond the tragic
misconception it wrought. When people hear “Beaujolais,” they only think of Nouveau—a
simple drink meant to be drunk once a year to celebrate the end of harvest. What should
come to mind when the world thinks of the Gamay Noirs of Cru Beaujolais—wines of
complexity and character well-suited for anybody that appreciates Pinot Noir.
Bottles: Red
Gamay Noir
Beaujolais
ARNAUD BRIDAY ‘DOMAINE DES CHERS VIEILLES VIGNES’: Saint-Amour ’11 • 36
HUBERT LAPIERRE ‘CUVÉE VIEILLES VIGNES’: Chénas ’12 • 34
DOMAINE DIOCHON: Moulin-à-Vent ’12 • 49
THIBAULT LIGER-BELAIR ‘VIEILLES VIGNES’: Moulin-à-Vent ’11 • 59
COUDERT PÈRE ET FILS ‘CLOS DE LA ROILETTE’: Fleurie ’11 • 48
JEAN FOILLARD ‘CÔTE DU PY’: Morgon ’11 • 75
MARCEL LAPIERRE ‘MMXI’: Morgon ’11 • 80
CHÂTEAU LES FRÈRES PERROUD ‘AMÉTHYSTE’: Brouilly ’12 • 48
CHÂTEAU THIVIN: Côte de Brouilly ’10 • 49
And while we’re at it, Gamay Noirs produced just north of Beaujolais in the Mâcon:
DOMAINE PERRAUD ‘L’ŒUVRE DE PERRAUD’: Mâcon Rouge ’11 • 34
CHÂTEAU DE LA GREFFIÈRE: Mâcon la Roche Vineuse ’13 • 40
Loire Valley
While technically the Loire Valley, Côte Roannaise is located almost due west of Beaujolais.
DOMAINE ROBERT SÉROL ‘LES ORIGINELLES’: Côte Roannaise ’10 • 38
Around 50 miles south of Côte Roannaise, you’ll run into the Côtes du Forez.
VERDIER-LOGEL ‘CUVÉE DES GOURMETS’: Côtes du Forez ’11 • 34
Oregon
The best place outside of France for Gamay Noir is arguably the Willamette Valley...
Problem is, there are still only a handful of growers and producers that are willing to gamble
on the underdog...
If you love the Pinot Noirs of Oregon, you should give this Gamay Noir a chance...
BOW & ARROW ‘WALNUT RIDGE VINEYARD’: Willamette Valley ’13 • 45
Bottles: Red
MERLOT
Please don’t feel the need to apologize... It was just a movie, after all, and some of the world’s
finest and most sought-after wines are based on Merlot…
Washington
BOUDREAUX CELLARS: Washington ’08 • 80
ABEJA: Columbia Valley ’11 • 85
WOODWARD CANYON: Columbia Valley ’10 • 90
K VINTNERS ‘STONERIDGE VINEYARD’: Columbia Valley ’09 • 95
LONG SHADOWS ‘PEDESTAL’: Columbia Valley ’09 • 108
WJ MEEK: Yakima Valley ’10 • 38
STRUCTURE CELLARS ‘FOUNDATION’: Yakima Valley ’12 • 50
SINEANN ‘CHAMPOUX VINEYARD’: Horse Heaven Hills ’10 • 75
WALLA WALLA VINTNERS: Walla Walla Valley ’11 • 59
REININGER: Walla Walla Valley ’09 • 68
California
STARMONT: Napa Valley ’12 • 49
DUCKHORN VINEYARDS: Napa Valley ’11 • 98
SHAFER VINEYARDS: Napa Valley ’12 • 110
TREFETHEN: Oak Knoll District ’11 • 75
RIDGE ‘MONTE BELLO VINEYARD’: Santa Cruz Mountains’10 • 85
MALBEC
The most widely planted grape in Argentina is grown in just about every other corner of the
world as well, only it generally finds itself a player in a blend, rather than the main stage
attraction… Malbecs tend to be medium- to full bodied affairs with ample tannins and dark,
plummy fruits...
France
CHÂTEAU FONTAYNES ‘CUVÉE DORIAN’: Cahors ’10 • 32
DOMAINE LA BERANGERAIE ‘CUVÉE MAURIN’: Cahors ’10 • 36
Washington
ÀMAURICE CELLARS ‘GAMACHE VINEYARD’: Columbia Valley ’10 • 69
BERESAN: Walla Walla Valley ’09 • 58
Argentina
FINCA DOMINGO: Valle de Cafayate ’11 • 32
ALTOCEDRO ‘RESERVA’: La Consulta ’11 • 59
BODEGA NOEMÍA ‘A LISA’: Patagonia ’13 • 49
Bottles: Red
CABERNET FRANC
It is (like Malbec) usually a supporting cast member, but on its own it can bring all manner of
juicy red fruits and a bit of a herbaceousness as well... For you trivia buffs, Cabernet Franc got
together with Sauvignon Blanc once, and they had a rather famous progeny...
France
HOSPICES DE SAUMUR ‘CLOS CRISTAL’: Saumur Champigny ’10 • 44
DOMAINE LES PINS ‘CUVÉE LES ROCHETTES’: Bourgueil ’12 • 40
PITHON-PAILLÉ ‘DESSUS NARÇAY’: Chinon ’11 • 55
Washington
ANDREW WILL: Columbia Valley ’12 • 57
MEMALOOSE ‘IDIOT’S GRACE VINEYARD’: Columbia Gorge ’11 • 52
PETIT VERDOT
The fifth (and least well-known) blending grape of Bordeaux is rarely found on its own.
For instance, only 144 cases of the following wine were produced.
DUSTED VALLEY: Columbia Valley, Washington ’11 • 58
CARMÉNÈRE
At one point in the history of the world, Carménère was widely planted throughout Bordeaux...
It is still an allowed grape, and it may be making a comeback in the future... Speaking of
today, however, the leader in Carménère cultivation and quality is Chile...
Think dark fruit with a heap of herbaceousness...
DE MARTINO ‘LEGADO RESERVA’: Maipo Valley, Chile ’11 • 36
CLOS OUVERT: Valle del Maule, Chile ’11 • 42
Bottles: Red
Cabernet Sauvignon
CABERNET SAUVIGNON
This grape provides the backbone to many great and famous wines—some might call
Cabernet Sauvignon the king of grapes... Or at least the most popular...
California
NEWTON: Napa County ’10 • 58
Sonoma Valley
SOJOURN CELLARS ‘HOME RANCH VINEYARD’: Sonoma Valley ’11 • 92
Napa Valley
LADERA: Napa Valley ’10 • 67
HONIG VINEYARD AND WINERY: Napa Valley ’12 • 85
FRANK FAMILY VINEYARD: Napa Valley ’11 • 105
NEYERS ‘NEYERS RANCH-CONN VALLEY’: Napa Valley ’10 • 120
STONY HILL: Napa Valley ’10 • 135
ACKERMAN FAMILY VINEYARDS: Napa Valley ’08 • 150
DARIOUSH: Napa Valley ’09 • 215
LEWIS CELLARS: Napa Valley ’11 • 190
EHLERS ESTATE ‘ONE TWENTY OVER EIGHTY’: St. Helena ’10 • 88
SPOTTSWOODE ESTATE VINEYARD & WINERY: St. Helena ’09 • 320
TERRA VALENTINE: Spring Mountain District ’11 • 86
PARADIGM: Oakville ’10 • 160
O’SHAUGHNESSY: Mt. Veeder ’10 • 225
CLIFF LEDE: Stags Leap District ’11 • 140
Santa Cruz Mountains
MOUNT EDEN VINEYARDS: Santa Cruz Mountains ’09 • 112
Bottles: Red
Cabernet Sauvignon
Washington
NATHAN GRAY: Columbia Valley ’10 • 40
TEMPUS CELLARS: Columbia Valley ’10 • 62
GRAMERCY CELLARS ‘LOWER EAST’: Columbia Valley ’12 • 64
SYZYGY: Columbia Valley ’08 • 78
DUNHAM ‘LEWIS VINEYARD’: Columbia Valley ’08 • 115
TENOR: Columbia Valley ’09 • 157
WATERS ‘RESERVE’: Columbia Valley ’10 • 170
JB NEUFELD ‘ARTZ & DUBRUL VINEYARDS’: Yakima Valley ’10 • 67
SPARKMAN ‘RAINMAKER’: Yakima Valley ’11 • 99
OWEN ROE ‘DUBRUL VINEYARD’: Yakima Valley ’09 • 150
ZEPHROS ‘COYOTE VINEYARD’: Wahluke Slope ’08 • 58
UPLAND ESTATES ‘OLD VINE’: Snipes Mountain ’09 • 70
HIGHTOWER: Red Mountain ’10 • 68
ANDREW JANUIK ‘STONE CAIRN’: Red Mountain ’12 • 80
LADY HILL ‘TAPTEIL VINEYARD’: Red Mountain ’11 • 92
UPCHURCH VINEYARD: Red Mountain ’11 • 120
DEN HOED ‘ANDREAS’: Horse Heaven Hills ’09 • 125
PEPPER BRIDGE: Walla Walla Valley ’10 • 120
LEONETTI CELLARS: Walla Walla Valley ’11 • 235
Oregon
Most are surprised to hear that the majority of the grapes grown in the Walla Walla Valley are
actually located on the Oregon side of the border—the confusion comes from the fact that
most of the wineries are within the borders of Washington.
However, the following winery is also located on the Oregon side.
WATERMILL: Walla Walla Valley ’10 • 46
Australia
Forgive the power of association and suggestion—it’s the Koala that comes to mind when we
think about Australian Cabernet Sauvignon. Seemingly plush (but with rough extremities for
traction) surrounded herbaceous aromas of eucalyptus and mint—and a little misunderstood.
(Like the Koala isn’t actually a bear, and Australian Cabernet isn’t Australian Shiraz.)
HAREWOOD ESTATE ‘RESERVE’: Great Southern ’10 • 56
HAPPS: Margaret River ’10 • 49
THOMAS GOSS: McLaren Vale ’11 • 34
Bottles: Red
Bordeaux
LEFT BANK BORDEAUX
The Left Bank—often dominated by Cabernet Sauvignon...
Médoc
CHÂTEAU POTENSAC: Médoc ’09 • 81
Haut-Médoc
CHÂTEAU BEAUMONT: Haut-Médoc ’09 • 56
CHÂTEAU SOCIANDO-MALLET: Haut-Médoc ’10 • 99
CHÂTEAU CANTEMERLE: Haut-Médoc ’10 • 110
Saint-Estèphe
CHÂTEAU BEL-AIR: Saint-Estèphe ’09 • 76
CHÂTEAU LILIAN LADOUYS: Saint-Estèphe ’09 • 83
ORMES DE PEZ: Saint-Estèphe ’10 • 120
Pauillac
CHÂTEAU GAUDIN: Pauillac ’10 • 75
CHÂTEAU TOUR DU ROC MILON: Pauillac ’09 • 85
CHÂTEAU HAUT-BAGES LIBÉRAL: Pauillac ’09 • 115
PICHON-LONGUEVILLE COMTESSE DE LALANDE ‘RÉSERVE DE LA COMTESSE’:
Pauillac ’09 • 135
Saint-Julien
PAVILLON DE LÉOVILLE POYFERRÉ: Saint-Julien ’09 • 97
CLOS DU MARQUIS: Saint-Julien ’06 • 110
CHÂTEAU GRUAUD LAROSE: Saint-Julien ’07 • 170
Listrac-Médoc
CHÂTEAU CAP LÉON VEYRIN: Listrac-Médoc ’10 • 55
Moulis-en-Médoc
CHÂTEAU CHASSE-SPLEEN: Moulis-en-Médoc ’09 • 85
Margaux
CHÂTEAU MARSAC SÉGUINEAU: Margaux ’10 • 63
CHÂTEAU PAVEIL DE LUZE: Margaux ’10 • 78
LA SIRÈNE DE GISCOURS: Margaux ’10 • 85
LAMOUROUX: Margaux ’09 • 95
Pessac-Léognan
CHÂTEAU SMITH-HAUT-LAFITTE ‘LE PETIT HAUT LAFITTE’: Pessac-Léognan ’09 • 92
Graves
CHÂTEAU HAUT MAYNE ‘MAYNE DU CROS’: Graves ’08 • 46
Bottles: Red
Bordeaux
RIGHT BANK BORDEAUX
…while on the Right Bank: the world’s finest examples of Merlot-based blends…
Lalande de Pomerol
LA FLEUR DE BOÜARD: Lalande de Pomerol ’06 • 85
Pomerol
CHÂTEAU BEL-AIR: Pomerol ’09 • 75
CHÂTEAU VIEUX MAILLET: Pomerol ’09 • 99
Saint-Émilion
CHÂTEAU LA CROIX CHANTECAILLE: Saint-Émilion Grand Cru ’09 • 50
CHÂTEAU D’ARCOLE: Saint-Émilion Grand Cru ’09 • 68
CHÂTEAU GODEAU: Saint-Émilion Grand Cru ’09 • 88
CHÂTEAU FONPLÉGADE: Saint-Émilion Grand Cru Classé ’08 • 115
CHÂTEAU MONBOUSQUET: Saint-Émilion Grand Cru Classé ’09 • 135
CHÂTEAU BELLEVUE: Saint-Émilion Grand Cru Classé ’05 • 200
Bordeaux Supérieur
A little over 2% of Bordeaux is farmed organically—but the 8 hectare plot of Grand Français
has been certified as such since 2002. Located just north of Saint-Émillion, Grand Français is
a one-man show— Guy Alloncle is both farmer and winemaker crafting wine using the old
fashioned way: tasting as he goes.
CHÂTEAU GRAND FRANÇAIS: Bordeaux Supérieur ’10 • 46
Bordeaux Côtes de Francs
CHÂTEAU PUYGUERAUD: Bordeaux Côtes de Francs ’10 • 55
The small print on this wine: it’s 100% Merlot.
CHÂTEAU MARSAU: Bordeaux Côtes de Francs ’05 • 46
Bottles: Red
BORDEAUX STYLE
Outside of France, wines fashioned in the style of Bordeaux are sometimes called “Meritage”
blends, or “Clarets” (both words, generally, mispronounced)… It doesn’t really matter what the
label says, so long as they employ the traditional grapes of Cabernet Sauvignon, Merlot,
Cabernet Franc, Petit Verdot and Malbec. Below are wines exclusively using two or more of
these grape varieties…
California
TUCK BECKSTOFFER WINES ‘AMULET’: Napa Valley ’08 • 63
MINER FAMILY WINERY ‘AIA’: Napa Valley ’08 • 73
ROBERT SINSKEY VINEYARDS ‘POV’: Napa Valley ’09 • 80
Chile
ALMAVIVA: Puente Alto ’06 • 138
Slovenia
EDI SIMČIČ ‘DUET LEX’: Goriška Brda ’05 • 99
Bottles: Red
WASHINGTON BORDEAUX-STYLE BLENDS
WAUTOMA WINES ‘EL PRAT’: Columbia Valley ’10 • 44
AVENNIA ‘GRAVURA’: Columbia Valley ’11 • 68
MARK RYAN WINERY ‘THE DISSIDENT’: Columbia Valley ’12 • 73
BAER WINERY ‘ARCTOS’: Columbia Valley ’10 • 79
ÀMAURICE CELLARS ‘THE CALLAHAN’: Columbia Valley ’05 • 85
FALL LINE ‘PURPLE—BOUSHEY VINEYARD’: Yakima Valley ’12 • 54
STEVENS WINERY ‘424’: Yakima Valley ’11 • 68
SHERIDAN VINEYARD ‘L’ORAGE’: Yakima Valley ’11 • 105
ANDREW WILL ‘TWO BLONDES VINEYARD’: Yakima Valley ’10 • 120
CADENCE ‘KLIPSUN VINEYARD’: Red Mountain ’04 • 110
LALAYEE: Walla Walla Valley ’08 • 89
WASHINGTON BLENDS
They haven’t (yet) coined the marketing term for our homegrown blends, but these wines are
the combination of classic Bordeaux and Rhône Valley varieties.
SOOS CREEK WINE CELLARS ‘SUNDANCE’: Columbia Valley ’11 • 40
(Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc)
SPARKMAN ‘WILDERNESS’: Columbia Valley ’11 • 54
(Cabernet Sauvignon, Syrah, Mourvèdre, Merlot, Malbec)
EFESTĒ ‘FINAL FINAL’: Columbia Valley ’11 • 58
(Cabernet Sauvignon, Syrah)
BETZ FAMILY WINERY ‘CUVÉE FRANGIN’: Columbia Valley ’12 • 78
(Merlot, Cabernet Sauvignon, Syrah, Petite Verdot)
GORMAN WINERY ‘EVIL TWIN’: Columbia Valley ’10 • 95
(Syrah, Cabernet Sauvignon)
Bottles: Red
Syrah
SYRAH
Northern Rhône Valley, France
In the Northern Rhône, Syrah stands alone (though sometimes a small percentage of
Viognier finds itself in the mix)...and there is no argument that in the Northern Rhône you will
discover the purest, most complex expression of the Syrah grape…
RENÉ ROSTAING ‘CLASSIQUE’: Côte Rôtie ’06 • 135
BERNARD LEVET ‘LA CHAVAROCHE’: Côte Rôtie ’10 • 145
ROMAIN DUVERNAY: Hermitage ’09 • 110
MAISON NICOLAS PERRIN: Hermitage ’08 • 144
ETIENNE BÉEHERAS ‘LEPRIEURÉ D’ARRAS’: Saint-Joseph ’10 • 70
YVES CUILLERON ‘L’AMARYBELLE’: Saint-Joseph ’11 • 90
The next two wines enjoy a special relationship: sibling rivalry.
NATACHA CHAVE ‘ALÉOFANE’: Crozes-Hermitage ’10 • 60
YANN CHAVE: Crozes-Hermitage ’11 • 60
PIERRE GAILLARD: Crozes-Hermitage ’09 • 70
DOMAINE LIONNET ‘TERRE BRULÉE’: Cornas ’10 • 115
DOMAINE CLAPE: Cornas ’07 • 125
JEAN LUC COLOMBO ‘LA LOUVÉE’: Cornas ’05 • 132
GUILLAUME GILLES: Cornas ’10 • 148
Washington
Twenty-five years ago, the first Syrah was being planted as an experiment...(for the trivia
minded, the first Washington Syrah debuted in 1988...) Fifteen years ago, you could still count
Washington Syrahs on one hand, but there was a revolution brewing... Today, there are over
3,000 acres of Syrah being harvested with more on the way...the best offer rich red and black
berries, plums, smoked meats, and a dash of pepper...
NOVELTY HILL: Columbia Valley ’11 • 42
TWO VINTNERS: Columbia Valley ’12 • 54
LAUREN ASHTON CELLARS: Columbia Valley ’11 • 73
VA PIANO VINEYARDS: Columbia Valley ’10 • 80
The vintage date is not a typo:
LAWRELIN ‘L•W•C’: Columbia Valley ’01 • 86
TAPTEIL ‘SPILYA VINEYARD’: Yakima Valley ’10 • 65
MCCREA ‘BOUSHEY GRANDE CÔTE VINEYARD’: Yakima Valley ’09 • 70
OWEN ROE ‘RED WILLOW VINEYARD, CHAPEL BLOCK’: Yakima Valley ’10 • 115
BETZ FAMILY WINERY ‘LA SERENNE, BOUSHEY VINEYARD’: Yakima Valley ’08 • 120
MCKINLEY SPRINGS: Horse Heaven Hills ’11 • 35
W. T. VINTNERS ‘GORGEOUS, DESTINY RIDGE VINEYARD’: Horse Heaven Hills ’11 • 53
Bottles: Red
Syrah
Oregon
Someday soon, there will be a new sub-appellation of the Walla Walla Valley aptly named
The Rocks District of Milton-Freewater.
MACKEY: Walla Walla Valley ’09 • 50
Ironically enough—with current bureaucratic regulations—the following wineS would be
forbidden from using the new AVA simply because their facilities happen to be situated on
the Washington side of the border…
PROPER: Walla Walla Valley ’12 • 90
REYNVAAN FAMILY VINEYARDS ‘IN THE ROCKS VINEYARD, THE CONTENDER’:
Walla Walla Valley ’11 • 175
California
If the pace of things continues, in a few years there will be as many acres of Syrah in
California as there are in the Rhône Valley... Imagine that comes as a surprise to those Syrah
pioneers that enthusiastically/fanatically started things off back in the 80’s…
BEDROCK: North Coast ’12 • 58
ARNOT ROBERT: North Coast ’10 • 76
RAMEY: Sonoma Coast ’09 • 68
LA SIRENA ‘BARRETT VINEYARD’: Calistoga ’07 • 95
SHAFER VINEYARDS ‘RELENTLESS’: Napa Valley ’11 • 175
Australia
The Australians call it Shiraz, but the grape is the same—the name difference stems from a
disagreement concerning origin...and maybe a little bit of a personality conflict...same grape,
but often a different style—a little more jammy fruit down under…
TREVELEN FARMS ‘FRANKLAND RESERVE’: Great Southern ’08 • 44
ROCKFIELD: Margaret River ’07 • 52
KAY BROTHERS ‘BASKET PRESSED’: McLaren Vale ’10 • 75
MOLLYDOOKER ‘CARNIVAL OF LOVE’: McLaren Vale ’11 • 97
New Zealand
Missionaries planted grapes on the east coast of the north island in the mid-19th century,
making it the oldest wine region in New Zeland...
CRAGGY RANGE ‘LE SOL’ GIMBLETT GRAVELS: Hawke’s Bay ’07 • 138
Bottles: Red
SOUTHERN RHÔNE VALLEY, FRANCE
In the Southern Rhône, Grenache is blended with numerous other grapes such as Syrah,
Mourvèdre, and Cinsault. In fact, as many as thirteen varieties allowed for blending in
Châteauneuf-du-Pape…(for the trivia minded, here they are: Grenache, Syrah, Mourvèdre,
Picpoul, Terret, Counoise, Muscardin, Vaccarèse, Picardin, Cinsault, Clairette,
Roussanne and Bourboulenc)
DOMAINE DE LA MORDORÉE ‘LA DAME ROUSSE’: Côtes du Rhône ’12 • 50
DOMAINE CROS DE ROMET ‘LA CROIX DES TEMPLIERS’: Cairanne ’11 • 44
DOMAINE LA FOURMENTE ‘GARRIGUES’: Visan ’11 • 60
DOMAINE BOISSON ‘CLOS DE LA BRUSSIÈRE: Massif d‘Uchaux ’10 • 49
MOULIN DE LA GARDETTE: Gigondas ’10 • 56
DOMAINE SAINT-DAMIEN ‘LA LOUISIANE’: Gigondas ’11 • 64
DOMAINE DU GOUR DE CHAULÉ ‘CUVÉE TRADITION’: Gigondas ’10 • 75
DOMAINE LA ROCALIÈRE: Lirac ’11 • 40
DOMAINE DE CRISTIA: Ventoux ’12 • 36
Châteauneuf-du-Pape
LÉON PERDIGAL: Châteauneuf-du-Pape ’11 • 74
LE JAS DES PAPES ‘LE SECRET DU JAS’: Châteauneuf-du-Pape ’10 • 80
LE CLOS DU CAILLOU ‘LES SAFRES’: Châteauneuf-du-Pape ’09 • 105
CHÂTEAU LA NERTHE: Châteauneuf-du-Pape ’11 • 120
DOMAINE DU VIEUX TÉLÉGRAPHE ‘LA CRAU’: Châteauneuf-du-Pape ’08 • 130
DOMAINE DU PÉGAU ‘CUVÉE RÉSERVÉE’: Châteauneuf-du-Pape ’11 • 145
Bottles: Red
GRENACHE
Trivia question: Name the second most planted red variety on the planet...?
Well, here you go... Grenache hasn’t garnered the attention it deserves...yet.
OTT & MURPHY: Columbia Valley, Washington ’10 • 56
K VINTNERS ‘THE BOY’: Columbia Valley, Washington ’11 • 93
TEMPUS CELLARS: Yakima Valley, Washington ’11 • 54
J. SCOTT CELLARS: Rogue Valley, Oregon ’11 • 54
DOMAINE LA FOURMENTE ‘GARRIGUES’: Visan, France ’11 • 60
SELLA & MOSCA ‘RISERVA’: Cannonau di Sardegna, Italy ’09 • 36
ATTECA ‘OLD VINES’: Calatayud, Spain ’11 • 38
CINSAULT
How about vines planted in 1886? (There’s no legal definition, but I think that qualifies as
ancient vines.) The surprise is how light on its feet this old-timer is…
TURLEY ‘BECHTOLDT VINEYARD’: Lodi, California ’12 • 54
MOURVÈDRE
Mourvèdre from 140-year-old vines …Seriously.
NEYERS ‘EVANGELHO VINEYARD’: Contra Costa County, California ’11 • 74
CARIGNAN
Easily the least recognizable of the main Rhône varieties, this Carignan is comes from a
100-year old vineyard—farmed organically and bottled with oligomeric proanthocyanidins
instead of sulfur.
HARRINGTON ‘LOVER’S LANE VINEYARD’: Mendocino County, California ’12 • 69
RHÔNE-STYLE
Borrowing from the Rhône playbook, winemakers in Australia and America are
experimenting with the grapes of the Southern Rhône with great success...
DOWSETT FAMILY ‘DEVOTION’: Columbia Valley, Washington ’09 • 55
(Syrah, Mourvèdre, Grenache)
BETZ FAMILY WINERY ‘BÉSOLEIL’: Columbia Valley, Washington ’10 • 95
(Grenache, Mourvèdre, Cinsault, Syrah)
DONKEY & GOAT ‘FIVE THIRTEEN’: El Dorado, California ’12 • 74
(Grenache, Syrah, Mourvèdre, Counoise, Cinsault)
SAXUM ‘JAMES BERRY VINEYARD’: Paso Robles, California ’09 • 255
(Grenache, Mourvèdre, Syrah)
Bottles: Red
Other French Wines
OTHER FRENCH WINES
Jura
In the Jura region of France (just north of Geneva), they’re allowed to grow and bottle two
white grapes (Savignan, Chardonnay) and three red grapes (Poulsard or Ploussard, Trousseau
and Pinot Noir)...
This one’s got all five…
CHÂTEAU D’ARLAY ‘CORAIL’: Côtes du Jura ’08 • 47
BÉNÉDICTE & STÉPHANE TISSOT ‘SINGULIER’ TROUSSEAU: Arbois ’09 • 57
*And while not from the France, where else would we present a Trousseau from the
Central Valley of California?
HARRINGTON ‘SILETTO VINEYARD’ TROUSSEAU: Cinega Valley, California ’13 • 77
Isère-Balmes Dauphinoises
About 45 minutes east of Lyon, you’ll find this rather unknown growing region and Nicolas
Gonin— enologist and Vice President of the Pierre Galet Alpine Ampelography Centre, which
was created to study and preserve ancient and forgotten grapes. Two decades ago, there was
only one plot of Persan in the world.
DOMAINE NICOLAS GONIN PERSAN: Isère-Balmes Dauphinoises ’11 • 48
Madiran
Located in Southwest France, the wines of Madiran are based on a grape called Tannat... As
the name suggests, the Tannat grape can come off rather tannic, but in Madiran it often gets a
little soothing by being blended with Cabernet Sauvignon and Cabernet Franc...
DOMAINE DE POUJO: Madiran ’08 • 32
CHÂTEAU LAFITTE-TESTON: Madiran ’10 • 36
Provence
The ancient Greeks planted vines in Provence 2,500 years ago...(but that might have only
been because it was so convenient to their favorite beaches)... Grenache, Carignan and
Cinsault are the major players, but there’s plenty of Mourvèdre (especially in Bandol), Syrah
and Cabernet Sauvignon as well…
CHÂTEAU LA CALISSE: Côteaux Varois en Provence ’10 • 45
LA BASTIDE BLANCHE: Bandol ’11 • 54
LAFRAN-VEYROLLES: Bandol ’09 • 60
Bottles: Red
Other French Wines
Languedoc-Roussillon
Last time we counted, the Languedoc-Roussillon was the largest wine growing region in the
world, accounting for about two billion (yes, billion) bottles a year... Generalizing such a vast
area would be foolhardy, however what can be said is that a lot of creative people producing
some really wonderful, original wines here... Carignan, Cinsault, Grenache, Syrah and
Mourvèdre are the major grapes, but Cabernet Sauvignon and Merlot are proven here
as well...
YANNICK PELLETIER ‘L’OISELET’: Saint Chinian ’11 • 38
DOMAINE DES TERRES FALMET CINSAULT: Languedoc ’11 • 32
DOMAINE LACROIX-VANEL ‘MÉLANIE’: Pézenas Coteaux du Languedoc ’10 • 52
AUBAÏ MEMA ‘L’INSOUMISE’ CARIGNAN: Pays d’Oc ’10 • 42
DOMAINE LEON BARRAL: Faugères ’09 • 70
DOMAINE ANNE GROS ET JEAN-PAUL TOLLOT ‘LES FONTANILLES’: Minervois ’09 • 60
DOMAINE COSTE-LISE: Corbières ’11 • 36
DOMAINE LA TOUR VIEILLE ‘LA PINÈDE’: Collioure ’09 • 50
DOMAINE GIRARD: Malepère ’10 • 38
Bottles: Red
Italy
Italy is responsible for about one-fifth of the world’s wine production. (Which comes to about
8 billion bottles a year, give or take...) No other country on earth has the variety of indigenous
grape varieties as found in Italy, either. (Several hundred have been “officially” cataloged...)
And take into consideration over 4,000 years of wine-making history, it’s a wonder...
A sometimes-confusing wonder... So we’ve split things up a bit, according to region...
And for the curious, the grapes are listed below each selection in parentheses...
NORTHEAST ITALY
The Veneto traditionally gets all the press in the Northeast, and for good reason...
With the famous whites as well as the most famous of reds—Amarone—there is a lot to enjoy...
However, the quality wines emerging from its neighbors is worth a look for certain...
ERSTE + NEUE ‘LEUCHTENBURG’: Südtirol-Alto Adige ’12 • 36
(Schiava)
CONCILIO ‘BRAIDE’: Teroldego Rotaliano ’11 • 38
(Teroldego)
TENUTA COL SANDAGO: Colli Trevigiani ’07 • 54
(Wildbacher)
MEROI ‘NÈSTRI’: Colli Orientali del Friuli ’08 • 70
(Merlot)
MACULAN ‘FRATTA’: Veneto ’09 • 115
(Cabernet Sauvignon, Merlot)
GIUSEPPE QUINTARELLI ‘PRIMOFIORE’: Veneto ’08 • 120
(Corvina Veronese, Cabernet Sauvignon, Cabernet Franc)
BRIGALDARA ‘IL VEGRO’ RIPASSO: Valpolicella Classico Superiore ’09 • 62
(Corvinone, Corvina, Rondinella)
Amarone
TORRE D’ORTI: Amarone della Valpolicella ’08 • 78
(Corvina, Corvinone, Rondinella, Oseleta)
MUSELLA: Amarone della Valpolicella ’08 • 88
(Corvina, Corvinone, Rondinella, Oseleta)
TENUTA SANTA MARIA ALLA PIEVE: Amarone della Valpolicella ’06 • 110
(Corvina, Corvinone, Rondinella)
BUSSOLA: Amarone della Valpolicella ’07 • 125
(Corvina, Corvinone, Rondinella)
CA’ DEL MONTE: Amarone della Valpolicella ’05 • 129
(Corvina, Rondinella, Molinara)
Bottles: Red
Italy
NORTHWEST ITALY
Big names dominate the Northwest—superstar region Piedmont home to the superstar wines
of Barolo and Barbaresco. (Though sometimes the bench player wins the big game, no?)
ANSELMET: Torrette Superieur ’10 • 60
(Petit Rouge, Cornalin, Fumin)
CASTALDI FRANCESCA‘VALCERESOLE’: Colline Novaresi ’12 • 34
(Uva Rara)
LE PIANE ‘PIANE’: Colline Novaresi ’07 • 70
(Croatina, Nebbiolo, Vespolina, Bonarda)
BRAIDA ‘MONTEBRUNA’: Barbera d’Asti ’10 • 54
(Barbera)
PALLADINO: Barbera d’Alba Superiore ’11 • 38
(Barbera)
FRANCESCO RINALDI & FIGLI ‘ROUSSOT’: Dolcetto d’Alba ’10 • 32
(Dolcetto)
BOFFA: Dolcetto d’Alba ’12 • 40
(Dolcetto)
Langhe
VIETTI ‘PERBACCO’: Langhe ’10 • 50
(Nebbiolo)
CONTERNO ‘CERRETTA, SERRALUNGA D’ALBA’: Langhe ’08 • 125
(Nebbiolo)
Bottles: Red
Italy
Barbaresco
VILLADORIA: Barbaresco ’09 • 62
(Nebbiolo)
CASCINA LONGORIA ‘BORDINI': Barbaresco ’08 • 78
(Nebbiolo)
CASCINA ROCCALINI: Barbaresco ’09 • 88
(Nebbiolo)
RIVELLA SERAFINO ‘MONTESTEFANO’: Barbaresco ’07 • 99
(Nebbiolo)
CASCINA BRUCIATA ‘RIO SORDO’: Barbaresco ’05 • 115
(Nebbiolo)
LA SPINETTA ‘GALLINA’: Barbaresco ’03 • 175
(Nebbiolo)
CIGLIUTI ‘SERRABOELLA’: Barbaresco ’98 • 225
(Nebbiolo)
Barolo
RENATO RATTI ‘CONCA’: Barolo ’09 • 95
(Nebbiolo)
GIOVANNI ROSSO ‘CERRETTA’: Barolo ’07 • 105
(Nebbiolo)
PAOLO CONTERNO ‘GINESTRA’: Barolo ’06 • 115
(Nebbiolo)
CASCINA CHICCO ‘ROCCHE DI CASTELLETTO’: Barolo ’09 • 125
(Nebbiolo)
FRATELLI ALESSANDRIA ‘GRAMOLERE’: Barolo ’06 • 135
(Nebbiolo)
ICARDI ‘PAREJ’: Barolo ’09 • 165
(Nebbiolo)
Bottles: Red
Italy
CENTRAL ITALY
For many of us, our introduction to Italian wine was a bottle of Chianti wrapped in wicker
with a candle stuck in its neck—but the days of cheap Chianti are long gone... Tuscany is the
home of Sangiovese, where it is the backbone of Chianti and the engine of Brunello…
(But that’s not all…)
Marche
TERRACRUDA ‘VETTINA’: Pergola ’10 • 38
(Aleatico)
Tuscany
There is no agreed/legal definition to the term “Super Tuscan”.
MONTETI ‘CABURNIO’: Toscana ’09 • 49
(Cabernet Sauvignon, Petit Verdot)
TUA RITA ‘GIUSTO DI NOTRI’: Toscana ’11 • 80
(Merlot, Cabernet Sauvignon, Cabernet Franc)
RIGOLOCCIO ‘IL SORVEGLIANTE’: Maremma Toscana ’06 • 48
(Cabernet Sauvignon, Cabernet Franc, Alicante)
Chianti
VIGNAVECCHIA: Chianti Classico ’10 • 35
(Sangiovese)
POGGIO SCALETTE: Chianti Classico ’12 • 45
(Sangiovese)
FONTODI: Chianti Classico ’09 • 90
(Sangiovese)
COLOGNOLE ‘RISERVA DEL DON’: Chianti Rufina ’07 • 60
(Sangiovese)
Bottles: Red
Italy
Brunello
The first selection is not technically a Brunello—Rosso di Montalcino wines are produced in
the same delineated region as Brunello—however, with less rigorous aging requirements.
MÁTÉ: Rosso di Montalcino ’11 • 60
(Sangiovese)
BRUNELLI: Brunello di Montalcino ’08 • 85
(Sangiovese)
MARCHESATO DEGLI ALERAMICI: Brunello di Montalcino ’06 • 90
(Sangiovese)
TENUTA SILVIO NARDI: Brunello di Montalcino ’05 • 95
(Sangiovese)
FANTI: Brunello di Montalcino ’07 • 105
(Sangiovese)
MASTROJANNI ‘VIGNA LORETO’: Brunello di Montalcino ’07 • 115
(Sangiovese)
CASANOVA DI NERI ‘TENUTA NUOVA’: Brunello di Montalcino ’09 • 125
(Sangiovese)
CANALICCHIO DI SOPRA: Brunello di Montalcino ’04 • 185
(Sangiovese)
VALDICAVA: Brunello di Montalcino ’06 • 215
(Sangiovese)
Montepulciano/Montepulciano
Italy isn’t easy. Sometimes it’s the name of the grape, sometimes it’s the name of the place,
and sometimes it’s both.
Take Montepulciano, for instance.
Vino Nobile di Montepulciano is a wine made from the Sangiovese grape around the town of
Montepulciano, located in southern Tuscany in the Provence of Siena.
Montepulciano d’Abruzzo is made from the Montepulciano grape in the region of Abruzzo a
couple of hundred miles to the south and east.
Different wines, indeed…
GODIOLO: Vino Nobile di Montepulciano ’08 • 60
(Sangiovese)
TALAMONTI ‘TRE SAGGI’: Montepulciano d’Abruzzo ’11 • 49
(Montepulciano)
Lazio
Not too far down the street from Rome…
VILLA SIMONE ‘FERRO & SETA’: Lazio ’04 • 55
(Sangiovese, Cesanese)
Bottles: Red
Italy
SOUTHERN ITALY AND THE ISLANDS
A departure from the familiar into the exotic...
Basilicata
Grown in the soil of a dormant volcano…
D’ANGELO: Aglianico del Vulture ’10 • 40
(Aglianico)
Campania
Famous for a volcano and the modern incarnation of flatbread known as “pizza”.
OCONE ‘PLUTONE’: Taburno Sannio ’11 • 32
(Piedirosso)
CANTINE DI MARZO: Irpinia ’10 • 38
(Aglianico)
NANNI COPÉ ‘SABBIE DI SOPRA IL BOSCO’: Terre del Volturno ’10 • 85
(Pallagrello Nero, Aglianico, Casselvecchia)
MONTEVETRANO: Colli di Salerno ’08 • 99
(Cabernet Sauvignon, Merlot, Aglianico)
Puglia
The heel of the boot.
SANTALUCIA ‘VIGNA DEL MELOGRANO’: Castel del Monte ’09 • 38
(Nero di Troia)
TORRE GUACETO ‘PIETRALUNA’: Salento Negroamaro ’11 • 34
(Negroamaro)
Bottles: Red
Italy
Sardegna
It’s said there’s a higher percentage of centenarians on the island of Sardinia than anywhere
else on earth. One contributing factor perhaps—the regular consumption of a wine with an
unusually high level of antioxidants: Cannonau di Sardegna..
SELLA & MOSCA ‘RISERVA’: Cannonau di Sardegna ’09 • 36
(Cannonau)
Sicilia
Sicily produces more grapes than any other region of Italy. Granted, most of that ends up as
Marsala—but in the past couple of decades we have seen a surge of truly unique wines
produced with indigenous grapes by men and women dedicated to expressing the distinct
flavor of their geography.
MORGANTE: Sicilia ’11 • 34
(Nero d’Avola)
OCCHIPINTI ‘IL FRAPPATO’: Sicilia ’11 • 65
(Frappato)
VALLE DELL’ACATE ‘IL FRAPPATO’: Vittoria Frappato ’11 • 42
(Frappato)
COS: Cerasuolo di Vittoria Classico ’09 • 63
(Nero d’Avola, Frappato)
Coming from parcels planted in the black volcanic soils of Mount Etna over 130 years ago—
only 3000 bottles of this wine are produced annually:
TENUTA DELLE TERRE NERE ‘LA VIGNA DI DON PEPPINO’ PREPHYLLOXERA:
Etna Rosso ’10 • 130
(Nerello Mascalese, Nerello Cappuccio)
Bottles: Red
SPAIN
Spain, Spain, Spain... There is such a wide range of varieties here that are unknown to most of
the world—but Tempranillo is the backbone to many of its reds, with Garnacha a close second.
These wines are generally well structured with red and black berries, earth, spice, and vanilla.
GREGORY PÉREZ: Vino de Mesa ’10 • 85
(Estaladiña)
GUIMARO: Ribera Șacra ’11 • 38
(Mencia)
TESO LA MONJA ‘ROMÁNICO’: Toro ’11 • 32
(Tempranillo)
MONTECASTRO ‘ALCONTE’ CRIANZA: Ribera del Duero ’10 • 60
(Tempranillo)
DOMINIO DOSTARES ‘ESTAY’: Castilla y León ’11 • 36
(Prieto Picudo)
R. LÓPEZ DE HEREDIA ‘CUBILLO VINEYARD’ CRIANZA: Rioja ’06 • 58
(Garnacha/Grenache, Tempranillo, Mazuelo, Graciano)
SAN VICENTE: Rioja ’08 • 85
(Tempranillo Pelludo)
BRECA: Calatayud ’11 • 40
(Garnacha)
ALTAVINS: Terra Alta ’12 • 30
(Garnatxa/Garnacha, Syrah, Samsó/Carignan)
COROLILLA ‘CRIANZA’ VIÑAS VIEJAS: Utiel-Requena ’10 • 34
(Bobal)
ALBACEA MONASTRELL: Jumilla ’11 • 32
(Monastrell)
ÀNIMA NEGRA ‘ÀN/2’: Mallorca ’10 • 47
(Callet, Mantonegre-Fogoneu, Syrah)
VINS CA SA PADRINA ‘GONZALEZ-SUÑER’: Binissalem Mallorca ’12 • 42
(Mantonegro)
MONJE HOLLERA: Tacoronte Acentejo ’10 • 45
(Listan Negro)
NOT SPAIN
There are a number of vineyards in Washington using Tempranillo as well:
FALL LINE ‘BOUSHEY VINEYARD’ TEMPRANILLO: Yakima Valley, Washington ’11 • 38
KERLOO CELLARS TEMPRANILLO: Columbia Valley, Washington ’08 • 68
Bottles: Red
PORTUGAL
In the past two decades, there has been a renaissance of sorts in Portugal.
No longer tethered by outdated and constrictive wine laws, growers and producers have
started to diversify from traditional fortified wines into dynamic and unique still wines.
In these wines, you will find traditional Port varieties (Touriga Nacional, Touriga Franca,
Tinta Barroca, Trincadeira) occasionally blended with more “mainstream” grapes (Cabernet
Sauvignon, Syrah).
These are wines are as exciting as they are original. And yes, they are hard to pronounce, but
rather easy to enjoy...
QUINTA DO VESUVIO ‘POMBAL DO VESUVIO’: Douro ’08 • 48
(Touriga Nacional, Touriga Franca, Tinta Amarela)
POEIRA: Douro ’08 • 62
(Touriga Nacional, Tinto Roriz, Touriga Francesca)
CASA DE CASAL DE LOIVOS: Douro ’05 • 72
(Touriga Nacional, Tinta Amarela, Rufete, Tinta Barroca, Tinta Roriz,
Touriga Francesa, Sousão)
ESPORÃO ‘ARCO DO ESPORÃO’: Alentejo ’10 • 32
(Touriga Nacional, Alicante Bouschet, Syrah)
Bottles: Red
ZINFANDEL
Well known for its brambly fruit and boozy personality, Zinfandel can be a solid food wine
when paired with spice, roasted meats, cheeses and even dessert... California is Zin Country,
but you can find a fair amount of it in Southern Italy... Only they call it Primitivo...
DASHE: Dry Creek Valley, California ’11 • 45
NALLE: Dry Creek Valley, California ’11 • 76
A. RAFANELLI: Dry Creek Valley, California ’11 • 100
FRANK FAMILY VINEYARDS: Napa Valley, California ’11 • 68
ROBERT BIALE VINEYARDS ‘BLACK CHICKEN’: Napa Valley, California ’12 • 83
STORYBOOK MOUNTAIN VINEYARDS: Mayacamas Range, California ’11 • 75
KLINKER BRICK ‘OLD VINES’: Lodi, California ’12 • 39
TURLEY ‘KIRSCHENMANN VINEYARD’: Lodi, California ’12 • 80
PETITE SIRAH
Or you can spell it “Petit Sirah”, “Petite Syrah” or "Petit Syrah"... Which is funny, since it turns
out that it should be spelled “Durif”… (It was developed by one Dr. François Durif back in the
1870s…). Generally, you’ll find something dark and inky in the bottle...
BEHRENS FAMILY WINERY ‘KICK RANCH’: Sonoma County, California ’10 • 95
Bottles: Red
OTHER RED BLENDS
So much of the wine world falls within the boundaries of law or tradition... Nothing wrong
with that—but there’s also nothing wrong with taking the road less traveled by...
Often the total exceeds the sum of the parts, they say...
CHATEAU MUSAR: Bekaa Valley, Lebanon ’04 • 89
(Cabernet Sauvignon, Carignan, Cinsault)
BOEKENHOUTSKLOOF ‘THE CHOCOLATE BLOCK’: Franschhoek, South Africa ’11 • 79
(Syrah, Grenache, Cabernet Sauvignon, Cinsault, Viognier)
OTHER RED VARIETIES
There are thousands of grape varieties in the world... Try something hard to pronounce...
PHEASANT’S TEARS ‘DRY’ SAPERAVI: Kakheti, Georgia ’10 • 30
MARANI ‘KINDZMARAULI’ SAPERAVI: Kakheti, Georgia ’12 • 34
JORDANOV VRANEC: Tikveš, Macedonia ’11 • 32
DOMAINE DOULOUFAKIS ‘DAFNIOS’ LIATIKO: Dafnes, Greece ’11 • 40
SKOURAS ‘SAINT GEORGE’ AGHIORGHITIKO: Nemea, Greece ’10 • 38
WINZERKELLER ANDAU ZWEIGELT: Wagram, Austria ’10 • 36
P. J. VALCKENBERG DORNFELDER: Rheinhessen, Germany ’12 • 34
VILLA WOLF DORNFELDER: Pfalz, Germany ’12 • 32
ROJAC REFOŠK: Istra, Slovenia ’11 • 42
WIND ROSE CELLARS DOLCETTO: Columbia Valley, Washington ’11 • 46
TWO MOUNTAIN LEMBERGER: Rattlesnake Hills, Washington ’12 • 40
MARTEDI WINES SANGIOVESE: Yakima Valley, Washington ’09 • 40
AMALIE ROBERT PINOT MEUNIER: Willamette Valley, Oregon ’10 • 54
ROBERT FOLEY VINEYARDS CHARBONO: Napa Valley, California ’08 • 65
Bottles: Northwest White
SPARKLING WHITE
ARGYLE BRUT: Willamette Valley, Oregon ’10 • 58
MELON DE BOURGOGNE
DE PONTE CELLARS ‘D.F.B.’: Dundee Hills, Oregon ’11 • 49
SAUVIGNON BLANC
EFESTĒ ‘FERAL’: Columbia Valley, Washington ’13 • 39
BLANC DE VIRGINIE: Columbia Valley, Washington ’12 • 44
WOODWARD CANYON ‘ESTATE’: Walla Walla Valley, Washington ’13 • 60
BORDEAUX-STYLE
DELILLE CELLARS ‘CHALEUR ESTATE’: Columbia Valley, Washington ’12 • 70
BUTY: Columbia Valley, Washington ’12 • 55
SÉMILLON
L’ECOLE NO. 41: Columbia Valley, Washington ’13 • 36
PINOT GRIS/GRIGIO
TORII MOR: Willamette Valley, Oregon ’13 • 37
LEMELSON VINEYARDS ‘TIKKA’S RUN’: Willamette Valley, Oregon ’13 • 42
RAPTOR RIDGE: Willamette Valley, Oregon ’13 • 48
TEUTONIC WINE COMPANY ‘MARESH VINEYARD’: Dundee Hills, Oregon ’13 • 50
THE EYRIE VINEYARDS ‘ORIGINAL VINES’: Dundee Hills, Oregon ’12 • 69
PINOT BLANC
HARPER VOIT ‘SURLIE’: Willamette Valley, Oregon ’13 • 45
KEN WRIGHT CELLARS: Willamette Valley, Oregon ’12 • 49
AUXERROIS
ELEMENTAL CELLARS ‘ZENITH VINEYARD’: Willamette Valley, Oregon ’12 • 40
GEWÜRZTRAMINER
DOWSETT FAMILY ‘CELILO VINEYARD’: Columbia Gorge, Washington ’12 • 44
ANALEMMA ‘ATAVUS VINEYARD’: Columbia Gorge, Washington ’12 • 54
GRÜNER VELTLINER
SYNCLINE: Columbia Gorge, Washington ’12 • 40
JOHAN VINEYARDS ‘ESTATE’: Willamette Valley, Oregon ’12 • 55
MINIMUS ‘A. D. BECKHAM MMXVII’: Willamette Valley, Oregon ’13 • 75
MÜLLER-THURGAU
MONTINORE ESTATE: Willamette Valley, Oregon ’12 • 34
Bottles: Northwest White
CHARDONNAY
ABEJA: Washington ’12 • 75
TAMARACK CELLARS: Columbia Valley, Washington ’13 • 35
SINCLAIR ESTATE VINEYARDS: Columbia Valley, Washington ’12 • 50
FORGERON CELLARS: Columbia Valley, Washington ’12 • 54
EFESTĒ ‘LOLA’: Columbia Valley, Washington ’12 • 65
MAISON BLEUE ‘AU CONTRAIRE’ FRENCH CREEK VINEYARD:
Yakima Valley, Washington ’12 • 45
ARRAY CELLARS ‘DIJON CLONE’: Yakima Valley, Washington ’11 • 62
EVENING LAND ‘MAD HATTER’: Willamette Valley, Oregon ’10 • 84
THE EYRIE VINEYARDS ‘ESTATE’: Dundee Hills, Oregon ’11 • 49
RHÔNE GRAPES
GRAMERCY CELLARS ‘ANTOINE CREEK’ VIOGNIER: Lake Chelan, Washington ’13 • 56
MARK RYAN WINERY VIOGNIER: Columbia Valley, Washington ’13 • 62
ÀMAURICE CELLARS ‘SPARROW’ VIOGNIER: Walla Walla Valley, Washington ’13 • 75
MCCREA ‘BOUSHEY VINEYARD’ MARSANNE: Yakima Valley, Washington ’09 • 49
SOUTHARD ‘LAWRENCE VINEYARD’ ROUSSANNE: Columbia Valley, Washington ’09 • 38
ANDREW RICH ROUSSANNE: Columbia Valley, Washington ’10 • 44
SPARKMAN ‘APPARITION’ ROUSSANNE: Yakima Valley, Washington ’11 • 68
SYNCLINE ‘BOUSHEY VINEYARD’ PICPOUL: Yakima Valley, Washington ’13 • 40
MINIMUS ‘TROON VINEYARD' VERMENTINO: Applegate Valley, Oregon ’13 • 38
RIESLING
MARTEDI WINES ‘LES VIGNES DE MARCOUX’: Yakima Valley, Washington ’12 • 30
TEMPUS CELLARS ‘EVERGREEN VINEYARD’: Ancient Lakes, Washington ’12 • 34
SPARKMAN CELLARS ‘BIRDIE’: Columbia Valley, Washington ’12 • 38
TRISAETUM ‘RIBBON RIDGE ESTATE, DRY’: Ribbon Ridge, Oregon ’12 • 54
BROOKS ‘SWEET P’: Eola-Amity Hills, Oregon ’12 • 48
ORANGE/AMBER WINE
TWO VINTNERS ‘OLSEN VINEYARD O. G.’: Yakima Valley, Washington ’12 • 56
JOHAN VINEYARDS ‘DRUESKALL’: Willamette Valley, Oregon ’12 • 65
SPARKLING ROSÉ
SOTER ‘ESTATE GROWN’ BRUT: Oregon ’97 • 295
Bottles: Northwest Red
OREGON PINOT NOIR
COOPER MOUNTAIN VINEYARDS ‘COOPER HILL’: Willamette Valley ’13 • 32
MONTINORE ‘ESTATE’: Willamette Valley ’12 • 39
EVENING LAND: Willamette Valley ’121 • 44
OMERO: Willamette Valley ’12 • 54
TRISAETUM: Willamette Valley ’12 • 56
BELLE PENTE ‘PURPLE’: Willamette Valley ’09 • 60
BOEDECKER CELLARS ‘STEWART’: Willamette Valley ’110 • 65
BROOKS ‘JANUS’: Willamette Valley ’11 • 73
JOHAN VINEYARDS ‘THREE BARREL’: Willamette Valley ’09 • 87
DOMAINE SERENE ‘YAMHILL CUVÉE’: Willamette Valley ’10 • 95
BEAUX FRÈRES: Willamette Valley ’11 • 102
KEN WRIGHT CELLARS ‘MCCRONECLAIM VINEYARD:
Yamhill-Carlton District ’12 • 110
SILTSTONE ‘GUADALUPE VINEYARD’: Dundee Hills ’10 • 75
STOLLER ‘ESTATE’: Dundee Hills ’11 • 46
KELLEY FOX WINES ‘MOMTAZI VINEYARD’: McMinnville ’11 • 76
ST. INNOCENT ‘ZENITH VINEYARD’: Eola-Amity Hills ’12 • 84
WASHINGTON PINOT NOIR
ANALEMMA ‘OAK RIDGE VINEYARD’: Columbia Gorge ’11 • 63
GAMAY NOIR
BOW & ARROW ‘WALNUT RIDGE VINEYARD’: Willamette Valley, Oregon ’13 • 45
MERLOT
ABEJA: Columbia Valley, Washington ’11 • 85
WOODWARD CANYON: Columbia Valley, Washington ’10 • 90
K VINTNERS ‘STONERIDGE VINEYARD’: Columbia Valley, Washington ’09 • 95
LONG SHADOWS ‘PEDESTAL’: Columbia Valley, Washington ’09 • 108
WJ MEEK: Yakima Valley, Washington ’10 • 38
STRUCTURE CELLARS ‘FOUNDATION’: Yakima Valley, Washington ’12 • 50
SINEANN ‘CHAMPOUX VINEYARD’: Horse Heaven Hills, Washington ’10 • 75
WALLA WALLA VINTNERS: Walla Walla Valley, Washington ’11 • 59
REININGER: Walla Walla Valley, Washington ’09 • 68
MALBEC
ÀMAURICE CELLARS ‘GAMACHE VINEYARD’: Columbia Valley, Washington ’10 • 69
BERESAN: Walla Walla Valley, Washington ’09 • 58
CABERNET FRANC
ANDREW WILL: Columbia Valley, Washington ’12 • 57
MEMALOOSE ‘IDIOT’S GRACE VINEYARD’: Columbia Gorge, Washington ’11 • 52
PETIT VERDOT
DUSTED VALLEY: Columbia Valley, Washington ’11 • 58
WASHINGTON CABERNET SAUVIGNON
NATHAN GRAY: Columbia Valley ’10 • 40
TEMPUS CELLARS: Columbia Valley ’10 • 62
GRAMERCY CELLARS ‘LOWER EAST’: Columbia Valley ’12 • 64
SYZYGY: Columbia Valley ’08 • 78
TENOR: Columbia Valley ’09 • 157
WATERS ‘RESERVE’: Columbia Valley ’10 • 170
JB NEUFELD ‘ARTZ & DUBRUL VINEYARDS’: Yakima Valley ’10 • 67
SPARKMAN ‘RAINMAKER’: Yakima Valley ’11 • 99
OWEN ROE ‘DUBRUL VINEYARD’: Yakima Valley ’09 • 150
ZEPHROS ‘COYOTE VINEYARD’: Wahluke Slope ’08 • 58
UPLAND ESTATES ‘OLD VINE’: Snipes Mountain ’09 • 70
HIGHTOWER: Red Mountain ’10 • 68
ANDREW JANUIK ‘STONE CAIRN’: Red Mountain ’12 • 80
LADY HILL ‘TAPTEIL VINEYARD’: Red Mountain ’11 • 92
UPCHURCH VINEYARD: Red Mountain ’11 • 120
DEN HOED ‘ANDREAS’: Horse Heaven Hills ’09 • 125
PEPPER BRIDGE: Walla Walla Valley ’10 • 120
LEONETTI CELLARS: Walla Walla Valley ’11 • 235
OREGON
WATERMILL: Walla Walla Valley ’10 • 46
WASHINGTON BORDEAUX-STYLE BLENDS
WAUTOMA WINES ‘EL PRAT’: Columbia Valley ’10 • 44
AVENNIA ‘GRAVURA’: Columbia Valley ’11 • 68
MARK RYAN WINERY ‘THE DISSIDENT’: Columbia Valley ’12 • 73
BAER WINERY ‘ARCTOS’: Columbia Valley ’10 • 79
ÀMAURICE CELLARS ‘THE CALLAHAN’: Columbia Valley ’05 • 85
FALL LINE ‘PURPLE—BOUSHEY VINEYARD’: Yakima Valley ’12 • 54
STEVENS WINERY ‘424’: Yakima Valley ’11 • 68
SHERIDAN VINEYARD ‘L’ORAGE’: Yakima Valley ’11 • 105
ANDREW WILL ‘TWO BLONDES VINEYARD’: Yakima Valley ’10 • 120
CADENCE ‘KLIPSUN VINEYARD’: Red Mountain ’04 • 110
LALAYEE: Walla Walla Valley ’08 • 89
WASHINGTON BLENDS
SOOS CREEK WINE CELLARS ‘SUNDANCE’: Columbia Valley ’11 • 40
(Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc)
SPARKMAN ‘WILDERNESS’: Columbia Valley ’11 • 54
(Cabernet Sauvignon, Syrah, Mourvèdre, Merlot, Malbec)
EFESTĒ ‘FINAL FINAL’: Columbia Valley ’11 • 58
(Cabernet Sauvignon, Syrah)
BETZ FAMILY WINERY ‘CUVÉE FRANGIN’: Columbia Valley ’12 • 78
(Merlot, Cabernet Sauvignon, Syrah, Petite Verdot)
GORMAN WINERY ‘EVIL TWIN’: Columbia Valley ’10 • 95
(Syrah, Cabernet Sauvignon)
WASHINGTON SYRAH
NOVELTY HILL: Columbia Valley ’11 • 42
TWO VINTNERS: Columbia Valley ’12 • 54
LAUREN ASHTON CELLARS: Columbia Valley ’11 • 73
VA PIANO VINEYARDS: Columbia Valley ’10 • 80
LAWRELIN ‘L•W•C’: Columbia Valley ’01 • 86
TAPTEIL ‘SPILYA VINEYARD’: Yakima Valley ’10 • 65
MCCREA ‘BOUSHEY GRANDE CÔTE VINEYARD’: Yakima Valley ’09 • 70
OWEN ROE ‘RED WILLOW VINEYARD, CHAPEL BLOCK’: Yakima Valley ’10 • 115
BETZ FAMILY WINERY ‘LA SERENNE, BOUSHEY VINEYARD’: Yakima Valley ’08 • 120
MCKINLEY SPRINGS: Horse Heaven Hills ’11 • 35
W. T. VINTNERS ‘GORGEOUS, DESTINY RIDGE VINEYARD’: Horse Heaven Hills ’11 • 53
OREGON SYRAH
MACKEY: Walla Walla Valley ’09 • 50
PROPER: Walla Walla Valley ’12 • 90
REYNVAAN FAMILY VINEYARDS ‘IN THE ROCKS VINEYARD, THE CONTENDER’:
Walla Walla Valley ’11 • 175
GRENACHE
OTT & MURPHY: Columbia Valley, Washington ’10 • 56
K VINTNERS ‘THE BOY’: Columbia Valley, Washington ’11 • 93
TEMPUS CELLARS: Yakima Valley, Washington ’11 • 54
RHÔNE STYLE
DOWSETT FAMILY ‘DEVOTION’: Columbia Valley, Washington ’09 • 55
BETZ FAMILY WINERY ‘BÉSOLEIL’: Columbia Valley, Washington ’10 • 95
OTHER RED VARIETIES
WIND ROSE CELLARS DOLCETTO: Columbia Valley, Washington ’11 • 46
TWO MOUNTAIN LEMBERGER: Rattlesnake Hills, Washington ’12 • 40
MARTEDI WINES SANGIOVESE: Yakima Valley, Washington ’09 • 40
AMALIE ROBERT PINOT MEUNIER: Willamette Valley, Oregon ’10 • 54
Bottles: Decadent/Dessert
Here’s a big secret: You don’t actually have to wait for dessert to enjoy these wines... Because
sometimes I have an apple for breakfast, and sometimes I have an apple fritter...
All bottles on this page are 375ml unless otherwise noted…
LATE HARVEST & BOTRYTISED
France
CHARTREUSE DE COUTET: Sauternes, France ’09 750ml • 80
DIDIER DAGUENEAU ‘LES JARDINS DE BABYLONE’: Jurançon, France ’06 500ml • 295
PIERRE GAILLARD ‘JEANNE-ELISE’: Condrieu, France ’07 • 105
Italy
MEROI PICOLIT: Friuli, Italy ’05 500ml • 66
CECILIA: Aleatico dell'Elba Passito, Italy ’08 • 38
MARCATO ‘IL DUELLO’: Recioto di Soave, Italy ’06 • 38
PUPILLO ‘SOLACIUM’: Moscato di Siracusa, Italy ’09 500ml • 50
Germany
SCHLOSS SCHÖNBORN ‘HATTENHEIMER PFAFFENBERG’
RIESLING BEERENAUSLESE: Rheingau, Germany ’04 • 200
Bottles: Decadent/Dessert
All bottles on this page are 750ml unless otherwise noted…
FORTIFIED
France
CHÂTEAU D’ORIGNAC: Pineau des Charentes, France NV • 67
DOMAINE DE RANCY RIVESALTES AMBRÉ ‘4 YEAR’: Rivesaltes, France NV • 76
DOMAINE DES SOULANES ‘GRENAT’: Maury, France ’12 • 65
Italy
CANTINE INTORCIA ZIBIBBO: Sicilia, Italy NV 500ml • 44
Spain
GONZÁLEZ BYASS ‘LEONOR’ PALO CORTADO PALOMINO: Jerez, Spain NV • 68
DIOS BACO ‘OXFORD 1970’ PEDRO XIMÉNEZ: Jerez, Spain NV 375ml • 34
Portugal
FANAL FULL RICH: Madeira, Portugal NV • 35
QUINTA DE LA ROSA LATE BOTTLED VINTAGE: Porto, Portugal ’03 • 58
QUINTA VALE DONA MARIA: Portugal ’05 • 90
KOPKE 10 YEAR TAWNY: Porto, Portugal NV 375ml • 40
SMITH WOODHOUSE 20 YEAR TAWNY: Porto, Portugal NV • 90
SPARKLING WHITE
CASCINA DEL SANTUARIO: Moscato d’Asti, Italy ’13 • 32
SPARKLING RED
GIACOMO BOLOGNA ‘BRAIDA’: Brachetto d’Acqui, Italy ’12 375ml • 36
FRUIT
BODEGAS SAUCI ‘S’: Condado de Huelva, Spain NV 500ml • 43
Digestif
A little digestive aid
CARDAMARO AMARO: Piedmont, Italy • 7
If you find most Amaro bitter like Scrooge—allow us to introduce you to the Cratchit family
Amaro...actually, the Bosca family of Piedmont is responsible for this recipe, and since it relies
on Moscato as the base, this Amaro is a little rounder and smoother than some you may have
encountered...the employment of cardoon and blessed thistle (as well as numerous other
botanicals) from their family estate infuse this drink with a flavor profile that will bring the
Dickens reference full circle.
AVERNA AMARO: Caltanissetta, Sicily • 9
"People are searching for something different. If you put Averna at the center of the world,
you drink slowly—you talk to each other.” —Francesco Averna.
In 1854, the Friars of St. Spiritos Abbey presented to their justice and benefactor, Salvatore
Averna, a gift—a unique elixir infused with herbs, roots, flowers, bark, orange peel, and
alcohol. Four generations later, the Averna Amaro remains a family business...Il gusto pieno
della vita!!
ROSSBACHER: Vienna, Austria • 8
Perhaps you’re looking for Fernet-Branca? Well if you are, please allow us to introduce you to
Rossbacher—“The Austrian Herbal Speciality”. The secret formula (created in 1897) includes
the maceration, percolation and distillation of a great many herbs and roots. It is complex,
complicated and perhaps a little coarse—as much a revitalizing medicine as it is a beverage.
(By the way, this is listed as a digestif—but the next time you’re in the mood for an
adventurous and bitter start, have a little Rossbacher on the rocks with a lemon.)
GREEN CHARTREUSE: Voiron, France • 10
The recipe for this distinct liquid is known by only three Carthusian monks who oversee its
production and maturation. It’s said that over 130 different plants are used... Some like it neat,
but we find it most pleasing on the rocks...
GRANIER MON PASTIS: Cavaillon, France • 8
When Absinthe was banned in France 1915, Pastis was created... Add a little sugar... Add a
little water…
PACIFIQUE ABSINTHE: Woodinville, Washington • 15
But if you’d like to do real thing, the almost 100 year ban on Absinthe has been partially
lifted... Please keep in mind, however, that it is still listed by the DEA under the nomenclature
of "drugs and chemicals of concern”…
Grappa
It’s safe to say that Grappa has garnered a rather negative reputation over the years...(it was
not uncommon to hear it referred to as “kerosene” or “Italian moonshine” back in the day...)
But times change, and at this point in history we are enjoying a new wave of craft Grappa
from both Italy and America... For the uninitiated, Grappa is the result of distilling all the
leftover material produced from winemaking—aka “the pomace”—grape skins, seeds, and
stems. Perhaps the world’s finest recycling gesture, Grappa is a potent pleasure best left until
the end...
POLI ‘PO’ ELEGANTE’: Schiavon, Italy • 16
(Pinot Noir)
It all started in 1898 with GioBatti Poli wheeling a home-made still on a small cart door to
door distilling the neighborhood pomaces.
It then went to his son, Giovanni, who fashioned a still by modifying the steam engine of
a train.
In 1956, third generation Toni Poli modified the alembic still that they still use today.
Today, fourth generation Jacopo Poli oversees the family business with help from his brother
and sisters.
This Grappa shows the floral and earthy origin of the base grape on a luxurious and
elegant frame.
CLEAR CREEK DISTILLERY: Portland, Oregon • 9
(Muscat)
Clear Creek Distillery has been producing Grappa and other spirits for a quarter century...
Their Muscat Grappa is full of flowers and spice, and might be the best choice for those new
to the Grappa game...
POGGIO BASSO: Ghemme, Italy • 8
(Nebbiolo, Moscato)
The fifth generation of distillers is responsible for producing this classic yet forgiving bottle
of grappa—an appropriate introduction to the uninitiated…
G. BERTAGNOLLI: Piana Rotaliana, Italy • 9
(Teroldego)
Four generations of the Bertagnoli family have produced Grappa from the pomace of
Teroldego grapes in the Trentino Alto Adige region of Italy... And while one might expect an
old-fashioned style of from a 140 year old distillery, the Bertagnoli is a surprisingly delicate,
complex, and modern Grappa...
LORENZO INGA: Barolo, Italy • 10
(Nebbiolo)
Two things differentiate the Grappas of the Inga family—the raw material and the still.
Most Grappa producers employ the entirety of the must (stems, seeds, skins and leaves),
however Lorenzo Inga uses only the pulp and skins of a winery’s first pressing. Additionally,
rather than using the traditional column still, the Lorenzo Inga Grappas are distilled in the
same small alembic copper stills that are found in Cognac. The result is a strikingly elegant
Grappa experience that truly resonates with the varietal character of the grape.
Grappa
NONINO ‘MONOVITIGNO’: Percoto, Italy • 12
(Prosecco)
The Nonino story begins in 1897 when Orazio Nonino ceased wheeling his alembic still on a
cart through Friuli and parked it in the town of Ronchi di Pavia. The modern story of Nonino
started in 1962 when his grandson Benito married Giannola Bulfoni and together they
revolutionized the way the world regards Grappa. In 1973, the release of their ‘Monovitigno’
was the first grappa produced and labeled with a single grape variety—a practice that today is
now common. While there are many mono-variety offerings from the Nonino family, we chose
the Prosecco for its slightly lower alcohol and its fresh, floral flavor.
SOFT TAIL SPIRITS ‘BLANCO’: Yakima Valley, Washington • 12
(Sangiovese)
It was illegal to distill booze in the state of Washington until the summer of 2008, and soft tail
spirits were the first legal operation in western Washington...
LUIGI FRANCOLI: Ghemme, Italy • 11
(Riesling)
What sets this Grappa apart isn’t just the base material—but 36 months of oak age.
The result is a pleasantly soft and floral grappa experience that has just enough oakinfluenced flavor to perhaps bring some of our brown liquor fans to the Grappa club.
MAROLO: Alba, Italy • 11
(Nebbiolo)
Some might argue that this doesn’t belong on the ‘Grappa’ page. (Technically, it’s a liqueur…)
However, if you’re the kind of person that claims to hate Grappa, we invite you to give this a
try—Grappa that has been infused with Chamomile. The Chamomile flowers are dried before
spending close to a year steeping in oak-aged Grappa. A truly unique liquid experience…
Brandy
The word “Brandy” is derived from the Dutch word “Brandywijn”, translated literally as “burnt
wine”. It’s a rather broad category of booze, and it encompasses not only spirits distilled from
wine, but fruits as well. That said, the majority of the following selections are made with
wine—in fact it takes approximately ten bottles of wine to make one bottle of Brandy...
COGNAC
Surrounding the town of Cognac, France, are vineyards planted to Ugni Blanc, Folle Blanche
and Colombard... And it is from these humble grapes that the world’s benchmark of brandy is
produced...
MAISON SURRENNE: LOT 2000 • 14
PARK ‘CARTE BLANCHE’: VS • 12
COMANDON: VSOP • 14
CHÂTEAU D’ORIGNAC ‘GRAND CRU’: XO • 15
PAUL GIRAUD: XO • 20
KELT: XO • 35
ARMAGNAC
Always in the shadow of Cognac, Armagnacs are for those seeking a little more zing in their
snifter. In other words, the kid has a bit more bombast. Think quiet after-dinner discussion of
Shakespearean sonnets (Cognac) versus rowdy but well-phrased arguments concerning the
origin of man (Armagnac).
CLÉS DES DUCS: VSOP • 10
TARIQUET: XO • 19
DE MONTAL: XO • 25
CHÂTEAU DE BRIAT: Hors d’Âge • 18
CHÂTEAU DE PELLEHAUT: 1973 • 21
USA
While hitch-hiking through Northern California in the summer of 1981, Hubert GermainRobin was picked up by a former ancient history professor from Berkeley named Ansley
Coale. Long story short, the result of this meeting was an antique still making its way from
Cognac to Coale’s ranch in Mendocino County. The revolution was making brandy out of
world-class grape varietals rather than the traditional grapes of Cognac. The result is
inarguably one of the finest brandies in the world...
GERMAIN-ROBIN: XO: Ukiah, California • 30
Here’s a technicality that we rather like—this Vodka is distilled from Washington grapes,
so technically it’s an un-aged Brandy…
GLASS DISTILLERY: Seattle, Washington • 12
Brandy
GERMANY
Word of the day: Trinkgenuss. Roughly translated, it means “drinking pleasure,” which just
about sums up Asbach Uralt. A staple in European bars for over a century, Asbach gives most
VSOP Cognac a run for its money…for less money.
ASBACH URALT ‘3 YEAR’: Rüdesheim am Rhein • 7
SPAIN
Spain also has a long history of Brandy production... Established in 1730, the following Brandy
was what Hemingway was drinking in The Sun Also Rises...
FUNDADOR ‘SOLERA RESERVA’: Jerez • 8
GEORGIA
In 1878, (after achieving a master’s degree in philosophy and a doctorate in chemistry at the
University of Heidelberg), D. Sarajishvili traveled to France to study viticulture and
winemaking. Apparently Cognac proved mightily distracting. Six years later he returned
home to Tbilisi and founded Georgia’s first brandy distillery.
SARAJISHVILI: VSOP: Tbilisi • 7
GREECE
More of a Brandy liqueur, Metaxa is a 3-step process that involves the production and
maturation of Brandy, the vinification of and ageing of Moscato, and the steeping of a secret
blend of spices, rose petals and herbs in distilled water. The three parts are then blended to
create a mellower Brandy experience. While bartenders tend to employ it in a variety of
cocktails, an after-dinner snifter is not a bad way to explore this unique evolution of Brandy.
METAXA ‘5 STAR’: Kifisia•• 8
CALVADOS
It's made from Apples, and it's known as “The Norman Holemaker”, since it is an excellent
Digestif, and is made in Normandy, France. In the event that you indulged in a bit too much
consumption of solids, here is the solution:
BOULARD ‘GRANDE SOLAGE’: • 9
DOMAINE DE MONTREUIL ‘RÉSERVE’: • 13
DOMAINE DUPONT: ’89 • 18
Liquors
also appropriate for after dinner
WINE CASK AGED SINGLE MALT SCOTCH
BALVENIE ‘DOUBLEWOOD’ 12 YEAR: Speyside • 12
BENROMACH ‘SASSICAIA WOOD FINISH’ 12 YEAR: Speyside • 16
GLENMORANGIE ‘THE QUINTA RUBAN PORT CASK MATURED’ 12 YEAR: Highland • 14
TULLIBARDINE ‘228 BURGUNDY FINISH’: Highland • 16
THE ARRAN MALT ‘AMARONE CASK FINISH’ 12 YEAR: Isle of Arran • 17
SPRINGBANK ‘GAJA BAROLO CASK’ 9 YEAR: Campbeltown • 20
AUCHENTOSHAN ‘3 WOOD’: Lowland • 16
SINGLE MALT SCOTCH WHISKY
HIGHLAND PARK 18 YEAR: Orkney • 25
MACALLAN 12 YEAR: Speyside • 14
GLENMORANGIE ‘NECTAR D’OR’ 12 YEAR: Highland • 15
THE GLENLIVET 18 YEAR: Highland • 22
EDRADOUR 10 YEAR: Highland • 15
LAPHROAIG 10 YEAR: Islay • 12
SPRINGBANK 10 YEAR: Campbeltown • 17
BLENDED SCOTCH WHISKY
A. D. RATTRAY ‘BANK NOTE’ 5 YEAR: Scotland • 8
JOHNNIE WALKER ‘BLACK LABEL’ 12 YEAR: Kilmarnock • 10
CANADIAN WHISKY
PENDLETON: Hood River, Oregon • 10
CROWN ROYAL: Gimli, Manitoba • 8
IRISH WHISKEY
JAMESON: Cork • 8
REDBREAST 12 YEAR: Cork • 10
Liquors
also appropriate for after dinner
BOURBON
BLANTON’S ‘THE ORIGINAL’: Frankfort • 13
WOODFORD ‘RESERVE’: Versailles • 11
BULLEIT ‘FRONTIER WHISKEY’: Lawrenceburg • 9
BASIL HAYDEN’S 8 YEAR: Clermont • 11
EVAN WILLIAMS ‘1783’: Bardstown • 8
ROWAN’S CREEK: Bardstown • 10
MAKER’S MARK: Loretto • 9
RYE
BULLEIT: Lawrenceburg • 9
OLD OVERHOLT: Clermont • 8
RUM
PAMPERO ‘ANIVERSARIO’: Estado Miranda • 12
ZAYA GRAN RESERVA 12 YEAR: Trinidad • 12
TEQUILA
DON ABRAHAM BLANCO: Jalisco • 9
CHAMUCOS REPOSADO ‘ESPECIAL’: Zapopan • 11
CHINACO AÑEJO: Tamaulipas • 16
Beer
Sure, we’re a wine bar—but we’re enthusiastic about the brewed liquids as well...
A frothy, bubbly, refreshing, sometimes burpy beverage—tasty as an apéritif or a unique and
fun change to pair with our food. (We do have pizzas on the menu, after all...)
DRAFT
Ask your service professional
WHEAT
LEAVENWORTH ‘WHISTLING PIG’ HEFEWEIZEN: Olympia, Washington • 5.00
LAGER
MILLER HIGH LIFE: Milwaukee, Wisconsin • 4.00
AMSTEL LIGHT: Amsterdam, Holland • 5.00
SHINER BOCK: Shiner, Texas • 5.00
MALTY ALE
PIKE BREWING ‘NAUGHTY NELLIE’ GOLDEN ALE: Seattle, Washington • 5.00
ANDERSON VALLEY BREWING CO. ‘BOONT’ AMBER ALE: Boonville, California • 5.00
DESCHUTES ‘BLACK BUTTE’ PORTER: Bend, Oregon • 5.00
BOULEVARD BREWING CO. ‘LONG STRANGE TRIPEL’: Kansas City, Missouri • 8.00
HOPPY ALE
LEFT HAND BREWING CO. ‘SAWTOOTH’ ALE: Longmont, Colorado • 5.00
BEAR REPUBLIC ‘RACER 5’ IPA: Healdsburg, California • 5.00
GOODLIFE BREWING CO. ‘DESCENDER’ IPA: Bend, Oregon 650ml • 10.00
SPEAKEASY ‘PROHIBITION’ ALE: San Francisco, California • 5.00
NON-ALCOHOLIC
CLAUSTHALER: Frankfurt, Germany • 4.00
CIDER
WANDERING AENGUS CIDERWORKS ‘ANTHEM’ HOPPED CIDER: Salem, Oregon • 5.00
The following two selections come from the good people at Dragon’s Head, right here in our
own backyard. The first showcasing a single variety of apple, the Newtown Pippin, one of
America’s oldest; the other a blend of Washington state apples, fermented using only the wild
yeasts found naturally on the skin of the apples themselves.
DRAGON’S HEAD ‘PIPPIN’ CIDER: Vashon Island, Washington 750ml • 30.00
DRAGON’S HEAD ‘WILD FERMENTED’ CIDER: Vashon Island, Washington 750ml • 30.00

Table of Contents GLASS BOTTLES: RED FLIGHTS

Transcription

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