Tale of Two Family Businesses

Arthur and Mike Lampros

Brothers, Arthur Lampros (left) and Mike Lampros (right)

After opening their first business in 1999, Arthur and Mike had settled into their routines of running their family restaurant. Along with their father George, Mike was the Chef, and Arthur was the Front of the House (General Manager).  Arthur had a lifelong interest in fine wine and had a long background in fine dining, and had always dreamed of being in the wine business as an entrepreneur.

When the landlord of the shopping center approached the guys with an offer to take over the space immediately next to the restaurant, they did not hesitate to take the offer. Their restaurant was at capacity every weekend, and there was no separate bar area for guests to enjoy while waiting for a table. They considered a variety of different expansion ideas that would incorporate a “bar” element , but weren’t happy with the idea of another typical, run of the mill, restaurant bar.

They had toyed with the idea of looking into any number of franchises, specifically with the notion of not having to start from scratch. While attending a Franchise show in Washington, DC, the guys discovered and met with representatives with WineStyles. They were intrigued with the concept and were quick to recognize that it just might be what they were looking for.

What made you buy into the WineStyles concept?

wine bar ordering “The WineStyles concept gave us an opportunity to relatively easily add a distinct yet complementary brand into our existing operations. With consent of the corporate team, we were the first to open a WineStyles franchise attached to an already functioning restaurant.” said Arthur Lampros.  “Considered a test-case, our new store would be one of the first hybrid concepts as a wine retailer and a wine bar.   Aside from retailing packaged wines, we also served wine by the glass, on premise bottle service, an extensive food menu and hosted many special events.”

“By teaming up with a franchise, it was like a business-in-a-box”, commented Lampros.   “From marketing, to product knowledge, business advisory support, and best practice experience, the choice was simple. Running a very busy restaurant is hard enough. Opening up an independent retail and on-premise establishment from scratch at the same time is just nuts.”

Girls Night at WineStylesWhat are some of your favorite things about being in beverage industry?

“Beyond the love of wine and beer, the ability to offer guests a venue that incorporates so many different elements is very special”, explained Lampros.  “Guests come to experience our weekly tastings, join the wine club, and connect with fellow customers every day. Looking across the store when everyone is smiling, laughing, and simply enjoying themselves with great food and drinks makes it all worthwhile…..and making a nice living at the same time….well that’s even better.”

Why would this business be different than any other?

“What’s amazing, is how we connected with the community.” remarked Lampros.  “We’ve been involved in various fundraisers and enjoy being a venue for connecting wine connoisseurs together.”

  • Wine tasting with coupleWe’ve had numerous couples meet each other at WineStyles and eventually get married.
  • Several wedding proposals.
  • Countless retirement celebrations.
  • The Babies of Winestyles! Guests bring in their newborns and we get to see them grow-up.
  • Our partnership with local charities (Azalea Charities, Aid for Wounded Warriors, Purple Heart Wines) and most recently one of our staff members running the Marine Corp Marathon as a member of Team Azalea.
  • Aside from our guests who visit almost every day, there are groups of customers that visit several times a week to attend our tasting events and socialize.
  • Over the years we’ve seen customers have “Wine Moments”, when they taste and discover a specific wine that has a real memorable impact on them.
  • We have a number of customers that have Service Dogs, who become mascots for the store.
  • Over a glass of wine, guests have experienced significant Pop Culture moments together, whether its major sporting events, elections, national or local events, wine is the perfect conversation starter.
  • Our Wine Club members enjoy meeting up with fellow wine lovers, reminiscing about their wine travel experiences, opening special bottles for special occasions or discussing this month’s selection of membership wines.
  • In essence….we’re a true “clubhouse” for our Wine Club members and guests.

Don’t be shy,  stop by and see us sometime! We’d love to share our story with you!

Arthur Lampros

Cheers,

Arthur Lampros / Mike Lampros, Proprietors
WineStyles Tasting Station
4394 Kevin Walker Drive
Montclair, VA 22025

608-665-2675

 

 

Elderton Winery

January Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

Join us for a Winery Spotlight tasting event, featuring Elderton wines from Australia.

ELDERTON WINERY – BAROSSA VALLEY, AUSTRALIA

The Barossa Valley is Australia’s most famous wine region. Comprising of the Barossa Valley and Eden Valley, it is home to some of the oldest Shiraz vineyards in the world, acclaimed Rieslings and iconic wine brands.

Elderton is one of those Barossa Valley Wineries, whose philosophy has not changed significantly since its inception. Cameron & Allister strongly believe that great wine begins in the vineyard like all of the world’s great estates. From the high quality, low yielding fruit that is grown on the three vineyard sites, Elderton’s aim is to make balanced wines that will stand the test of time with the overall arching vision of excellence in mind.

ELDERTON WINERY

The overall vision of Elderton is excellence from distinguished vineyard sites. Today Elderton runs three vineyards that highlight the individual terriors of the region. Its original vineyard in Nuriootpa on the Barossa Valley floor that provides most of flagship wines; Greenock that is in the north western quadrant provides the power and has vines dating back to 1915 and finally its vineyard in Eden Valley ranges in Craneford that provides elegance. Today Elderton works with Barossa Shiraz, Cabernet Sauvignon, Grenache, Carignan, Mouvedre, Riesling, Chardonnay and Semillon.

The winery features an actual cellar door and is a stunning 1918 homestead surrounded by iconic old vineyards. It offers a beautiful setting with incredible views to enjoy and learn about the region, the wines and its people. It has been awarded one of South Australia’s best cellar doors (SATC 2015 & 2016) because of its knowledgeable staff, multitude of private tasting rooms, barista tea & coffee, as well as gourmet platter food offerings.

Not enough frequent flyer miles to visit Australia?

Attend our Winery Spotlight, and experience Elderton wines without the jet lag! 

 

ELDERTON
Winery Spotlight Tasting
AUSTRALIA

Please join us as we Taste, Learn and Enjoy®
Limited Seating Available – Reserve your seat ASAP!

Will 2018 Be Your Year?

With the holidays wrapping up, many people take the last few days of the year to contemplate where they’d like to be in the New Year.

As 2018 looms in the near distance, do you feel thrilled at the opportunities before you? Or, are you less than thrilled at what lies ahead for you professionally?

You may have a good job, even a great job, but is it fulfilling in all the ways you’d like?

With a career as a WineStyles Tasting Station franchise owner, here’s a little preview of what your 2018 could look like…

wine business owner picture

You start the year with a phone call to the WineStyles Corporate Office (1-866-424-9463), and speak with franchisor and store owner, Andrea McGinness. You’re delighted to hear all about the WineStyles opportunity from Andrea.

After due diligence and your attendance to a WineStyles Discovery Day, you’ve decided to go for it and open your own WineStyles Tasting Station franchise in your home town. The fun begins as you start imagining what your storefront would look like as you pass by the shopping and dining areas in your neighborhood.

Finally, you find the perfect spot. You park your car and just have to get out and look. Yep, this is it!

Your training with the WineStyles Corporate Staff has you feeling confident to begin your new adventure as a small business owner, in business for yourself, but as they say, not by yourself.

Before you know it – wine, craft beer, delicious gourmet foods and fun gifts and accessories are lining your shelves. You think to yourself, now this is a place I would shop!

Your first customers are raving about your new business, and can’t wait to bring in their friends, family, and coworkers.

open for business wine shop

You sit back after a successful Grand Opening, and thank your lucky stars.

But, don’t take it from us, here are a few reasons you may consider opening a franchise location:

When you hear the word “franchise” what do you think of? I’m guessing fast-food, cleaning services, etc.  What we hear is “small business owner”, “in business for yourself, but not by yourself”, “proven system”, “kinks worked out”, “training and marketing support”, “team of assistance at every corner”, “help in your back pocket”, etc.

2018 could be the year you uncork your dream business, and open your own boutique business.

As someone much greater than me once said, “just take the first step”. So give us a call, talk with Andrea, and let’s see if opening a WineStyles Tasting Station in your neighborhood would be a good fit.

Visit www.WineFranchise.com for more information and to request a meeting.

We look forward to making your 2018 the best year yet.

Thanks for reading,

Ashleigh Rader
Director of Marketing & Social Media
WineStyles Tasting Station

WANTED: WINEntrepreneur

Become a Wine entrepreneur

Ever Consider Starting a Wine Business?

With your love of fine wine, craft beer and the gourmet lifestyle, WineStyles Tasting Station could be a great fit.

As a franchised organization, you’ll work for yourself, but not by yourself!

Each location is locally owned and operated, with support from our corporate team and fellow business owners.

We are currently expanding our marketplace and looking for new franchise owners across the country.

To learn more about franchising opportunities, please visit our website www.WineFranchise.com and request more information.Learn more button

Start your New Year with a New Business in 2018!

Uncork your dream business in 2018

December Wine Club pairing recipe

Roast Pork Loin with Rosemary & Garlic

roast pork loin rosemary with garlic imageINGREDIENTS:
• 8 garlic cloves
• ¼ cup fresh rosemary leaves
• ½ teaspoon kosher salt plus more
• 2 tablespoons olive oil
• 1 four-pound boneless pork loin
• Freshly ground black pepper
• 2 cups dry white wine

DIRECTIONS:
• Preheat oven to 400° F. Finely chop garlic and rosemary with ½ teaspoon salt on a cutting board. Holding knife at an angle, drag blade over mixture until a coarse paste forms. Transfer paste to a small bowl and mix in oil.
• Place pork, fat side down, on another cutting board with a short end toward you. Holding a sharp knife parallel to board and about ½ inch up side of loin, make an incision along entire length of one side. Continue cutting, lifting meat with your free hand as you go, until loin is open and flat (or ask butcher for butterfly cut). Spread garlic mixture over inside of loin and season with salt and pepper. Roll pork tightly; using kitchen twine, tie at 1 inch intervals.
•Season pork with salt and pepper; place, fat side up, in a large shallow baking dish. Add wine; roast pork until an instant-read thermometer inserted into thickest part of loin registers 145° F, 1 ½ –2 hours. Transfer to a carving board; let rest at least 10 minutes.
• Spoon fat from surface of pan juices; discard. Slice pork; serve with pan juices.
PREPARE AHEAD: Pork can be stuffed and tied 1 day ahead. Cover and chill. Bring to room temperature before roasting. Recipe courtesy of Brunello Cucinelli Canteen in Solomeo, Italy via Bonappétit.com. © Photo by Julian Broad.

Santa Venere Speziale Rosso bottle wineMellow style logoSanta Venere
Speziale Rosso
Calabria, Italy

The site of the Santa Venere estate is a hill overlooking the Ionian Sea, and it is named after the stream of the same name that flows through the estate. Grapes here have always been cultivated in accordance with the strict dictates of organic agriculture, respecting the soil’s natural resources, characteristics and biodiversity. In the past, Marsigliana Nera grapes were frequently confused with Greco Nero (Black Greek), which is also harvested in Calabria. Grapes grown from the vineyard Speziale were harvested within the first ten days of September. Maturation was in stainless steel tanks for five months and in the bottle for two months.

Riccaro Cotarella winemaker“This purplish red wine is made from an ancient Calabria grape variety, Marsigliana Nera, and its crisp mouthfeel makes it ideal with shellfish and seafood, and also as a pre-dinner drink. Drink cold at a temperature of 55 degrees”. – Riccardo Cotarella, winemaker

Winemaker: Riccardo Cotarella
Appellation: Calabria, Italy
Varietal Blend:  100% Marsigliana Nera
Analysis: 12.0% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Pumpkin, Ricotta and Arugula Bruschetta

pumpkin bruschetta imagePerfect Thanksgiving appetizer to pair with Maison Bourgogne Blanc.

INGREDIENTS:
• Baguette
• Ricotta
• Arugula
• Roasted pumpkin (feel free to roast your own, or use your favorite pre-packed pumpkin cubes from the store)
• Honey
• Roasted pumpkin seeds (optional)
• Sea salt & fresh cracked pepper (optional)

DIRECTIONS:

• Preheat oven to 350°F, grease a baking pan, and roast your pumpkin squares according to the package directions. Once done, pull out and set aside.
• OPTIONAL: If you want to add roasted pumpkin seeds to your bruschetta, spread the seeds in a single layer on a greased baking pan and roast for 30 minutes (or until dried out). Pull out, toss on a little more olive oil, some salt and pepper, or whatever spices you are feeling, and put back in for an additional 20 minutes.
• Turn the oven to broil and while you wait for it to pre-heat, cut your baguette into 1 – 1.5 inch slices. Drizzle a little olive oil or butter on each side and place on a sheet pan. When the oven is ready, place the sheet pan on the top rack of the oven, closest to the broiler, and keep an eye on the toast as it can brown quickly. Depending on your oven, 2 minutes on each side should do it, but it is totally up to preference.
• Cover toasted bread with roughly 2 tablespoons of ricotta. Top with roasted pumpkin and arugula. Drizzle with honey and finish with a small handful of roasted pumpkin seeds, a pinch of sea salt and fresh cracked pepper.  © Photo and recipe courtesy of Lauren Kelp at KJ.com

Burgundy Blanc wineSilky styleMasion L’Envoyé
Bourgogne Blanc
Chardonnay
Burgundy, France

While Mâcon is known for its fresh, simple whites, recent investments by top Burgundian producers have resulted in more conscientious winemaking. The Mâconnais district’s 21 mile stretch boasts a geology not dissimilar to the famed Côte de Beaune to its north. Mâcon’s epicenter, Mont de Pouilly, rises gently with alkaline clay covering a stark limestone base, a nirvana for the Chardonnay vines that laze smugly along the river Saône. The grapes were hand-picked on September 7th then pressed direct, settled overnight, and fermented with indigenous yeast in seasoned barriques. The wine matured for 12-14 months prior to bottling.

Mark Tarlov - Co Founder“From two mature vineyards in La Roche Vineuse, this is a classic Chardonnay with a nose of citrus fruits and lemon zest. The weighty, textured mid-palate boasts flavors of grilled nuts and stone fruit, while a long line of vibrant acidity enlivens the finish.” – Mark Tarlov, Co-Founder

Appellation: Burgundy, France
Varietal Blend:  100% Chardonnay
Analysis: 12.5% alcohol / volume
Critical Acclaim: 88 pts. Wine & Spirits Best Buy/Year’s Best White Burgundy List; Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

November Wine Club pairing recipe

Roasted Mushrooms with Herbs

Roasted MushroomsNice side dish with Thanksgiving turkey and the perfect pairing for Bourgogne Rouge.

INGREDIENTS:
• ¾ pound cremini mushrooms, washed and sliced
• ¼ pound shiitake mushrooms, washed and sliced
• Salt and freshly ground pepper
• ¼ cup olive oil
• ½ cup loosely packed fresh herbs such as chives, thyme, marjoram, and flat-leaf parsley, minced
• Sour cream, for garnish

DIRECTIONS:
• Heat the oven to 475°F.
• Line a large baking sheet with parchment. Toss the mushrooms in a large bowl with a generous amount of salt and pepper and the olive oil. Roast for 20 minutes, then toss the mushrooms once, and return to the oven. Roast for an additional 10 minutes, or until they are dark and slightly shrunken.
• Return the roasted mushrooms to the bowl. Taste and add more salt and pepper if necessary. Toss with the herbs, then transfer to a serving dish and top with a dollop of sour cream. Serve immediately.  © Photo and recipe courtesy of Faith Durand at TheKitchn.com

November Wine Club bottle imageMellow style logoMasion L’Envoyé
Bourgogne Rouge
Pinot Noir
Burgundy, France

Driven by a tireless hunt for elusive sites where Pinot Noir shines, Maison L’Envoyé (House of the Messenger) traverses the globe with the intention of presenting the acme of terroir and winemaking styles. Côte d’Or is Burgundy’s ‘golden slope’ that is a south-east facing escarpment with an essential aspect in this continental climate. A cold, wet summer provided a slow start to the season. Grapes were hand-picked in mid-September and matured in neutral French oak for 12 months to meld flavors and preserve fresh aromatics without imparting dominant oak.

Mark Tarlov - Co Founder“Sourced from three growers situated around Beaune and the Hautes Cote plus a component of 1’er Cru Savigny ‘les Marconnects’. Raspberry aromas, hints of clove, and classic floral perfumes lead, followed by crunchy red fruits, silky grape tannins and a nervy, acid backbone. Begs for charcuterie.” – Mark Tarvlo, Co-Founder

Appellation: Côte d’Or, Burgundy, France
Varietal Blend:  100% Pinot Noir
Analysis: 13.0% alcohol / volume; 3.3 pH; 5.4 g/l Total Acidity
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Veteran’s Day Fundraiser Saturday, Nov 11th at 6pm

$1 donated for each glass or bottle of Purple Heart Wines to Purple Heart Foundation

Veteran’s Day Tasting Event
Saturday, November 11 at 6:00pm

WineStyles Tasting Station is proud to host a national fundraising collaboration with Purple Heart Wines (www.purpleheartwines.com) benefiting the Purple Heart Foundation (www.purpleheartfoundation.org), an organization which supports veterans in need.

We’re honored to help raise awareness and funds benefiting American heroes and their families”, says Bryan McGinness, CEO of WineStyles Tasting Station. “For every glass of Purple Heart Wine served or bottle purchased across the country, we are donating $1.00 to the Purple Heart Foundation. Our fundraising efforts will culminate with a nationwide tasting event on Veterans Day, November 11th at 6:00pm – 8:00pm.

For 50 years, the Purple Heart Foundation has been supporting and honoring the sacrifice military veterans have made for our country. Last year alone, they have helped over 19,000 veterans and secured over $300 million dollars in VA benefits.

We hope our local communities will join us in supporting this important cause. It’s a great opportunity to enjoy a wonderful wine, while supporting our military heroes at the same time,” commented Andrea McGinness, COO of WineStyles Tasting Station.

Mondavi & Family wines of Napa Valley, producer of Purple Heart Wines, makes an annual contribution of up to $50,000 to the Purple Heart Foundation, which has been used to support U.S. military servicemen and women and their families with services like job-training, counseling and more.

The head winemaker for Purple Heart Wines is John Moynier, who served in the military during the Vietnam war from 1968-1972. “Working with a brand that combines my passions for winemaking and military service is the perfect finale to a long career in winemaking in Napa” commented Moynier.

Purple Heart Wines logo

Purple Heart Wines launched its proprietary label, Purple Heart, in 2016 – created to honor the determination, bravery and commitment of America’s military heroes. Moved by its namesake, it is this noble medal that led to the creation of the Purple Heart wine – a worthy tribute to the nation’s servicemen and women. Produced in the United States’ greatest wine region – California, it is an uncompromising wine crafted under the close stewardship of C. Mondavi & Family, whose patriarch, the late Peter Mondavi Sr., was a proud veteran of World War II. Purple Heart serves as a testament to the integrity and virtue of the Purple Heart Foundation, and aims to help further the organization’s cause through both awareness and fundraising. To support these efforts, an annual donation will be given to the Purple Heart Foundation. Learn more about Purple Heart Wines at purpleheartwines.com.

Purple Heart Foundation logoThe Purple Heart is a congressional military decoration, awarded to members of the armed forces of the U.S. who are wounded by an instrument of war in the hands of the enemy. Founded in 1958, the Military Order of the Purple Heart is a congressional chartered veteran’s organization, dedicated to assisting the needs of U.S. military servicemen and –women and their families. More information is available at purpleheartfoundation.org.

Please join us on Saturday, November 11 at 6:00pm, as we toast our veteran’s at every WineStyles location across the USA!

 

Tamber Bey Winery Spotlight Tasting Event

October Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

Join us for a Winery Spotlight tasting event, featuring Tamber Bey vineyards of Calistoga in Napa Valley, California.

ABOUT TAMBER BEY

A visit to the Tamber Bey Winery is like nothing else in Napa Valley. The winery is located at the Sundance Ranch in Calistoga, a world-class equestrian facility that is dedicated to training top performance horses. The tasting room is located in the original barn clubhouse designed by renowned Napa Valley architect Howard Backen. The 16-stall barn surrounds the courtyard, where guests can taste wine, mingle with the horses, and enjoy stunning views of Mount St. Helena and the Palisades.

Tamber Bey

Vintner Barry Waitte founded Tamber Bey Vineyards in 1999, when he purchased a 60-acre vineyard in the Yountville Appellation and an 11-acre property in the renowned Oakville Appellation. This marked his entry into the wine business as a grower. Waitte planted three acres of premium Cabernet Sauvignon on the Oakville property, and this vineyard came to be called the Oakville Estate Vineyard.

Waitte originally named the Yountville vineyard the Two Rivers Vineyard as a tribute to the “two personalities of the Napa River,” which borders the vineyard. The early vintages of Tamber Bey wine have this vineyard designation. Waitte later changed the name to the Deux Chevaux Vineyard to pay homage to Tamber Bey’s namesake, his first two Arabian horses, Tamborina and Bayamo. “Deux Chevaux” is French for “two horses.”

Today, Tamber Bey’s portfolio of wines are made by winemaker Frederic Delivert from Waitte’s estate-grown fruit and from grapes carefully sourced from select vineyards in Napa, Sonoma and Lake counties. The wines are produced at the Sundance Ranch, a world-class equestrian facility in Calistoga that is home to the winery. Sundance Ranch is also home to the Waittes’ Arabian endurance race horses. These horses compete in races covering 50 to 100 miles, and are ridden by Waitte and his wife Jennifer, who is the trainer of these wonderful horses.

Tamber Bey Winery

 

TAMBER BEY
Winery Spotlight Tasting
Calistoga, California

Wine bottles of Tamber Bey

 Limited Seating Available

Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

October Wine Club pairing recipe

Pumpkin Ravioli with Sage Browned Butter Parmesan and Pecans

INGREDIENTS:
• Salt
• 2 tablespoons olive oil
• Scant 1 cup canned pumpkin puree (not pie filling). Or substitute with cooked squash.
• 1/3 cup grated Parmesan cheese plus more for topping
• Pinch of cayenne pepper (optional)
• Black pepper, to taste
• 24 wonton skins (wrappers)
• 1 large egg, beaten
• 1 stick unsalted butter
• 6 large sage leaves, thinly sliced plus a leaf thinly sliced
• 1/4 cup toasted pecans

DIRECTIONS:
• Bring a saucepan of salted water to a boil. Add olive oil.
• In a small bowl, combine canned pumpkin puree, 1/3 cup grated Parmesan cheese, cayenne if using and salt and black pepper to taste.
• Place 12 wonton skins on a flat non-stick surface. Divide the filling equally, placing approximately 1 tablespoon in the center of each wonton skin.
• Brush around the outside of the filling with beaten egg. Carefully place another wonton skin over the filling. Gently stretch it to make the edges come together neatly, removing any air pockets from the ravioli. Repeat until 12 ravioli are assembled.
• Place the butter in a saucepan over medium heat. When the butter has melted and begins to simmer, reduce heat to low and let it continue simmering until it turns a light golden brown. Add the sage leaves and cook 1-2 minutes, being careful the butter does not get overly browned. Remove from heat and set aside. Remove sage with a slotted spoon and drain on a paper towel.
• Working in batches, place 4 ravioli at a time in the boiling water. Cook 2 minutes or until they begin to float slightly (they don’t need to come all the way to the top). Remove with a slotted spoon and drain in a colander. Repeat with remaining ravioli.
• To serve, place ravioli on a plate. Drizzle with browned butter, leaving any browned milk solid bits behind in the saucepan. Top with sage leaves (both cooked and slivers), Parmesan cheese and pecans. Recipe courtesy of “From a Chef’s Kitchen”. © Carol Borchardt.

Kilburg
Riesling
Mosel, Germany

Of all the grapes of Germany, Riesling is the most noble. It is a varietal that can do well in stony soil and can subsist on a minimum of moisture and frost-resistant. A very dependable bearer of high quality grapes, Riesling provide an acidity level that gives way to a racy freshness and contributes to its long life. To reach it’s full potential, Riesling needs extra days of sun, usually ripening the latter half of October. Kilburg’s harvest quantities per hectare are reduced to guarantee a selection of only top quality and healthy fruit. A cool fermentation in stainless steel tanks preserves the freshness and natural, bright fruit taste of the grapes. Pairs well with salads, crab, scallops, Indian cuisine and mild cheeses.

“Our exquisite, well-balanced Riesling combines citrus, peach and apricot aromas, a juicy mid-palate and a refreshing finish. This is an incredibly versatile wine and my favorite with Indian cuisine.” – Max Kilburg, winemaker

winemaker max kilburgWinemaker: Max Kilburg
Appellation: Mosel, Germany
Varietal Blend:  100% Riesling
Analysis: 10.5% alcohol / volume, 8.4 g/L Total Acidity, 21.8 g/L Residual Sugar
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine