Tag Archives: Bold Wine Style

January Collector’s Wine Club: Iowa

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Collectors Wine ClubBuccella-Merlot-bottleBuccella
Merlot 2020
Carneros, California

BOLD WINE STYLE

Elegant, silky and layered; this Merlot has aromas of ripe plum, strawberry, raspberry jam and black cherry jump out of the glass and mingle with hints of cedar, clove, graphite and vanilla bean. An alluring, mid-palate is round and balanced by sweet red fruit, cocoa and a luscious savory finish. Soft, plush, juicy tannins create a textured palate, which will have you yearning for another sip. This is a definite “Cab lovers” Merlot that is approachable now and will lay down for 15 to 20 years.

Analysis: 14.6% alcohol / volume
Varietal: 90% Merlot, 5% Cabernet Sauvignon, 5% Cabernet Franc
Aging: 18 months in 70% new French Oak
Appellation: Carneros, California
Bottled: Unfiltered and unfined
Produced: 188 cases

WINEMAKING NOTES:
“Our Merlot fruit comes from two blocks atop a knoll in the acclaimed Carneros appellation, where harvests typically yield less than two tons per acre. Influenced by the cooling effect of the Pacific Ocean, Carneros is an ideal spot for growing our distinctive Merlot. It’s a youthful wine that’s invitingly approachable, while still offering the richness and decadence we love.” – Buccella

ABOUT BUCCELLA:
Founded in 2002 by Bill Deem and his wife, Alicia; the couple discovered their mutual love for the wine industry over a bottle of 1990 Gaja, shared on their very first date. They chose the name “Buccella,” meaning “mouthful” in Latin, to highlight the big, bold, concentrated flavors that make their wines so luxurious. Their goal is to create wines that bring people together, initiate new relationships and celebrate life’s most monumental moments. Learn more about their story here.

Photos and information © Buccella – All Rights Reserved.

Bold wine Style logo2021-cabernet-sauvignon-sonoma-countyKokomo Winery
Cabernet Sauvignon 2021
Sonoma County, California

BOLD WINE STYLE

This Cabernet Sauvignon is full of black fruit flavors with hints of cassis, clove, dusty soil, and anise. The tannins are supportive and integrated showing a silky character that finishes with just a touch of acidity, making this Cabernet an elegant food pairing wine.

Analysis: 14.4% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Appellation: Sonoma County, California
Harvest: October 2021
Fermentation: Tank fermented
Barrel Aging: 11 months in French Oak, 20% new

VINEYARD DESCRIPTION:
This explosive Cabernet Sauvignon comes primarily from Kokomo’s 100-acre Cabernet Sauvignon Vineyard in Alexander Valley, Ruth’s Vineyard, with 20% coming from their home vineyard in Dry Creek Valley. 

WINEMAKER NOTES:
“The goal in making this Cabernet Sauvignon was to make it powerful yet graceful, food-friendly yet delicious on its own, and most importantly, balanced. After harvesting the grapes, we sorted them and gently de-stemmed them without crushing or bruising the fruit. We cold soak the grapes for 3-5 days and let fermentation begin naturally using the native yeast that comes in on the grapes from the vineyard. When we are satisfied with the fermentation and the quality of the juice, we gently press the wine so it can rest in 100% oak barrels for one year. We tend to use more neutral oak on this wine to showcase the fruit.” – Kokomo Winery Team

ABOUT THE WINERY:
Owner and Winemaker Erik Miller started the winery in 2004 naming it after his hometown of Kokomo, Indiana, and decided on a Coastal Cypress Tree as a logo to signify his move out west. Kokomo currently produces over a dozen different varietals and several single vineyard designates which are farmed by his partner in the winery, grower, Randy Peters. Kokomo Winery has been making its mark in Sonoma County, unfailingly earning 90+ ratings, Best of Class, and Gold Medals across all of their varietals since the beginning. The team takes pride in being a family winery; they have created a place for visitors to enjoy a comfortable and laid back wine tasting experience immersed in their cellar and surrounded by wine barrels. Learn more here.

Photos, video and information © Kokomo Winery – All Rights Reserved.

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January Wine Club Pairing Recipe

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beef-vegetable-soupInstant Pot Vegetable Beef Soup

INGREDIENTS:

  • 1 pound diced beef (package will often say stew meat)
  • ½ teaspoon garlic powder (to season the beef – omit if using leftover pot roast)
  • ½ medium yellow onion, diced
  • 2 celery stalks, diced
  • 1 cup diced carrots
  • cooking spray or olive oil
  • 4 ½ cups beef broth/ stock (OR water, plus 1 tablespoon Better Than Bullion beef base)
  • ½ teaspoon dried oregano
  • salt and pepper to taste
  • 2 cups frozen corn kernels
  • 1 cup frozen green beans
  • 2 cups diced potatoes
  • 1 can diced tomatoes, undrained (14.5 ounces)
  • 1 bay leaf (remove after cooking is complete)

DIRECTIONS:

  • Preheat the Instant Pot, and spray the pot with cooking spray (or olive oil, if preferred).
  • Add the meat to the pot with garlic powder; salt and pepper generously, and brown for about 3 to 4 minutes.
  • Add the onions, celery and carrots, and cook another 3 to 4 minutes.
  • Turn off the pot, and add all other ingredients.
  • Put on the lid, lock it and set to manual high pressure for 8 minutes. (It will take a while to come to pressure with such a full pot, FYI. Mine took 22 minutes.).
  • After the cooking time is complete, allow the pressure to release naturally (without using the quick release lever). Mine took about 25 minutes, FYI. If your pot is still pressurized at 25 minutes, go ahead and quick release any remaining pressure.
  • Remove bay leaf, and serve. 

© Recipe courtesy of A Pinch of Healthy.

JANUARY WINE CLUB:

Bold wine Style logoConde-Valdemar-Vina-Torcida-Reserva_bottleBodegas Valdemar
Viña Torcida Reserva
Rioja, Spain

BOLD WINE STYLE

This wine has an intense red cherry color that is clean and bright. It is very complex in nuances due to the oak and bottle aging. It has balsamic aromas and rich ripe fruit and spices on the nose with well-integrated spicy tones, black pepper, clove and vanilla. This wine is rounded, tasty, well-structured with a long and persistent aftertaste.

Analysis: 13.5% alcohol / volume
Varietal: 87% Tempranillo, 8% Mazuelo, and 5% Garnacha
Region: DOCa Rioja, Spain
Vineyards: Valdemar vineyards in Rioja Alavesa, Rioja Alta and Rioja Baja
Aging: 27 months in American oak barrels
Serving Temperature: 60.8ºF-64.4ºF

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Perfect pairing for homemade stews, roast, and grilled meat. It also goes well with red meats, game, and Iberian-pork cold meats.

ABOUT BODEGAS VALDEMAR:
Bodegas Valdemar, with a history spanning over 130 years, originated in a small stone cellar in Oyón, Spain.  Jesús Martinez Bujanda (fourth generation), founded the winery with his father in the 1980s. Today, Valdemar stands as a highly esteemed global brand, proudly representing the Rioja region on all five continents. Valdemar wines showcase exquisite grapes from various family estates, embodying a rich tradition. Their commitment to sustainability allows nature to interact with the vineyards, thus enriching them and turning vineyards into wine agroecosystems. They have recently been awarded the international “Wineries for Climate Protection” certification. Bodegas Valdemar is a family of pioneers that never ceases to learn and innovate in order to take the art of winemaking to the next level. Learn more here.

Information & Photo © Bodegas Valdemar – All Rights Reserved.

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Calyptra Vivendo Cabernet Sauvignon

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Short-Rib-Crostini-7

© Photo by Platings + Pairings

Short Rib Crostini with Cambozola Cheese and Cherry Jam

INGREDIENTS:

SHORT RIBS:

  • 1 lb. bone-in beef short ribs trimmed of excess fat
  • ½ tsp. sweet paprika
  • 1 tbsp. extra-virgin olive oil
  • 6 cloves garlic peeled and crushed
  • 1 medium carrot cut into large chunks
  • 1 stalk celery cut into large chunks
  • 2 sprigs fresh thyme
  • ½ cup dry red wine
  • 1 tbsp. honey
  • 1 tbsp. balsamic vinegar
  • salt and pepper

CROSTINI:

DIRECTIONS:

SHORT RIBS:

  • Sprinkle short ribs with paprika and season with salt and pepper. Heat olive oil in a dutch oven over medium-high heat. Add short ribs and brown on all sides. Remove from pot and set aside.
  • Add garlic, carrot, celery and thyme to the pot and allow to brown for approximately 2 minutes. Return the meat to the pan, add wine, and increase heat to boil. Allow wine to reduce for 2-3 minutes.
  • Add the honey, vinegar, and enough water to submerge the ribs halfway. Bring to a boil and then reduce heat to a low simmer. Cover and cook for approximately 2 hours, until the meat is tender. Remove meat to a plate and shred with two forks.
  • Remove the vegetables and thyme from the pot and discard. Increase heat to high and reduce the liquids to a thin glaze, approximately 5 minutes. Return the shredded meat to the pan and toss to coat. Keep warm.

CROSTINI:

  • Preheat oven to 400º F. Arrange the baguette slices on a cookie sheet in a single layer, drizzle with olive oil and sprinkle with salt and pepper. Toast until lightly browned, 4-5 minutes.
  • Alternatively, place the crostini on a grill preheated to medium-high, and toast until lightly browned.

ASSEMBLY:

  • Top each crostini with jam, cheese, short rib mixture and chopped chives.
© Recipe and Photo courtesy of Platings and Pairings. All rights reserved.

DECEMBER WINE CLUB:

Bold wine Style logoCalyptra Vivendo Cabernet Sauvignon wine bottle with bowCalyptra Vineyards & Winery
Vivendo Cabernet Sauvignon
Alto Cachapoal, Chile

BOLD WINE STYLE

Ruby color. The nose reveals notes of black cherries, fresh plums, blueberries, along with a floral hint. The palate is dominated by cassis, black plums and fresh cherries. Smooth tannins and juicy acidity lend the wine a fine texture and a long, fresh finish. 

Analysis: 14% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Appellation: Alto Cachapoal, Chile
Winemaker: Emiliano Dominguez Battocchia

WINEMAKING DETAILS:
Made with their own grapes grown in a ravine in the Andean foothills of the Cachapoal Valley, the grapes were hand-harvested into 12 kg. boxes. Following cluster selection, the grapes were destemmed and fell directly into the stainless steel tanks without the use of pumps. A cold pre-fermentation maceration for 3 days then followed by the alcoholic fermentation at 71.6ºF-75.2ºF for 8-10 days, and a post-fermentation maceration for 10 days.  Next, the wine was tank-aged for 12 months and then bottle-aged for a least 12 months before being released for sale.

Information & Photos © Calyptra Vineyards & Winery – All Rights Reserved.

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December Wine Club Pairing Recipe

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filet mignon on a grill with butter meltingFilet Mignon Steak with Blue Cheese, Rosemary Butter & Spicy Potatoes

INGREDIENTS:

  • 8 tbsp. unsalted butter, at room temperature
  • 4 tbsp. blue cheese
  • 1 tbsp. minced fresh rosemary
  • salt and freshly ground pepper, to taste
  • 4 filets mignons, each about 1 ½ inch thick
  • olive oil as needed and 2 tbsp. butter for frying the steaks
  • fresh rosemary for frying the steaks

For the potatoes:

  • 4 large potatoes, peeled
  • 1 tsp smoky paprika chipotle seasoning
  • 1 tsp garlic & onion spice blend
  • salt and freshly ground pepper, to taste
  • 3 tbsp. olive oil

DIRECTIONS:

To make the Blue Cheese & Rosemary Butter:
  • Whip together the butter until light and fluffy. Add the blue cheese and fresh rosemary; mix well. Fill a pastry bag (tip 1M) with the butter, and pipe small star shapes onto a tray (with parchment paper). Place in refrigerator until ready to use.

To make the Spicy Potatoes:

  • In a deep sauté pan over high heat, bring the water to a simmer. Generously season with salt and add the potatoes. Reduce the heat to medium-low, cover, and cook until the potatoes are just tender, 5-7 minutes. Drain well. Add the olive oil to the same pan and cook, tossing the potatoes occasionally, until browned. Season well with salt and pepper, garlic blend, and smoky paprika seasoning.

To prepare the steaks:

  • Remove the filets mignons from the refrigerator about 30 minutes before cooking. Season the steaks generously with salt and pepper, patting the seasonings firmly into the meat.
  • Preheat an oven to 450°F.
  • Heat a large, heavy ovenproof frypan over high heat and pour in just enough oil to coat the bottom. When the oil is almost smoking, add the steaks and sear for about 5 minutes. Add butter and fresh rosemary. Turn the steaks over and cook another 3-4 minutes. Transfer the pan to the oven. Roast until an instant-read thermometer inserted into the center of the meat registers 125° to 130°F for medium-rare, 3 to 4 minutes, or until done to your liking.
  • Place each steak on a plate, top with the blue cheese and rosemary butter, and serve immediately with spicy potatoes.

© Recipe courtesy of Cooking Melangery.

DECEMBER WINE CLUB:

Bold wine Style logoCalyptra Vivendo Assemblage wine bottle with a bowCalyptra Vineyards & Winery
Vivendo Assemblage
Alto Cachapoal, Chile

BOLD WINE STYLE

Ruby color, the nose reveals notes of black cherries, fresh plums, blueberries and hints of cinnamon and cloves. The palate is dominated by cassis, black plums and fresh cherries. Smooth tannins and juicy acidity lend the wine a fine texture and a long, fresh finish.

Analysis: 14.5% alcohol / volume
Varietal: 72% Cabernet Sauvignon, 28% Syrah
Appellation: Alto Cachapoal, Chile
Winemaker: Emiliano Dominguez Battocchia

WINEMAKING DETAILS:
Calyptra’s own grapes were grown in a ravine in the Andean foothills of the Cachapoal Valley and hand-harvested into 12-kg boxes. Following cluster selection, the grapes were destemmed and fell directly into the stainless steel tanks without the use of pumps. A cold pre-fermentation maceration for 3 days was followed by the alcoholic fermentation at 71.6ºF-75.2ºF for 8-10 days, and a post-fermentation maceration for 10 days. The blend was defined and then tank-aged for 12 months prior to bottling. The wine was bottle-aged for at least 12 months before being released for sale.

ABOUT CALYPTRA VINEYARDS & WINERY:
In 1989, Dr. Jose Miguel Zarhi Troy, a plastic surgeon and wine enthusiast, initiated a vineyard project by planting the first Chardonnay vines on his property in the Alto Cachapoal Valley. Over time, his passion project expanded to include various vine varieties and a winery, producing some of Chile’s top-tier wines. In 2018, Dr. Zarhi extended the Calyptra Winery venture by partnering with Lic. Fernando Rodriguez Merino, an IT businessman from Argentina who is deeply involved in the wine, hospitality, and gastronomic industry since 2007. This collaboration led to the acquisition of a plot in Los Árboles de Villegas en Tunuyán, a prime wine-growing region in the Uco Valley at 1,250 meters above sea level. Learn more here.

Information & Photo © Calyptra Vineyards & Winery – All Rights Reserved.

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November Premium Wine Club

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Bold wine Style logoOptima-Cabernet-Knights-Valley-bottleOptima Winery
Knights Valley
Cabernet Sauvignon
Sonoma County, California

BOLD WINE STYLE

This Knights Valley Cabernet Sauvignon has beautiful scents of rose petal, cocoa, dark cherry, and mocha which float from the dark, inky, ruby-red body. The tannins are all-encompassing, and along with medium acidity, delivers great balance and finesse. The intense palate shows flavors of black cherries, raspberries, leather, tobacco, vanilla, and anise. The long finish is marked by a touch of dark chocolate and caramel which provide a perfect balance. This is a Cabernet built for a long haul, enjoyable now, but worthy of additional cellaring.

WINE DETAILS:

  • Analysis: 14.9% alcohol / volume
  • Varietal: 100% Cabernet Sauvignon
  • Appellation: Knights Valley, Sonoma County, California
  • pH: 3.70
  • RS: None
  • Barrel Aging: 24 Months

VINEYARD:
The Knights Valley Cabernet Sauvignon is sourced from a single vineyard in Knights Valley AVA (one of Sonoma County’s original five AVAs), an appellation characterized by its warmer climate, gorgeous higher elevation vines, and gently sloping hills. This rustic, unspoiled vineyard and its unique soil composition dominated by volcanic loam and clay soil create beautiful, full, rich wines. 

WINEMAKING:
The Cabernet Sauvignon was hand-picked September 18, 2017, at 25.5 degrees brix. The grapes were fermented 10 days to dryness and then macerated an additional twenty-one days to soften and develop the tannins. Following pressing, the wine was moved to 60 gallon French Oak barrels, where it received three gentle barrel to barrel rackings. This vintage was barrel aged for twenty-two months prior to bottling on August 21, 2018.

Bold wine Style logoOptima-Zinfandel-bottleOptima Winery
Dry Creek Valley
Zinfandel
Sonoma County, California

BOLD WINE STYLE

A delectable delight to savor, indulge in a luxurious drinking experience with this wine. Its incredible aromatic bouquet exudes an exuberant fruitiness that explodes with wild berry, blackberry, cocoa, and spiced coffee flavors that settle deeply into your palate. The wine boasts a bright taste with lively acidity, creating a solid structure that complements the intense, decadent flavors of chocolate, white pepper, mocha, and plum. The sweet, creamy oak adds a polished finish to the rich, velvety tannins and spicy, powerful finish. The balance of this quintessential Zinfandel wine offers great versatility when paired with different foods.

WINE DETAILS:

  • Analysis: 14.9% alcohol / volume
  • Varietal: 98% Zinfandel, 2% Petite Sirah
  • Appellation: Dry Creek Valley, Sonoma County, California
  • pH: 3.69
  • RS: None
  • Barrel Aging: 16 Months

VINEYARD:
The fruit used to produce this vintage was grown on the western bench of Dry Creek Valley, 200 feet above the valley floor. The vineyard experiences cool, foggy mornings and warm days, creating a substantial difference between daytime and nighttime temperatures. This extended growing season allowed the grapes to mature slowly, resulting in a rich and intense flavor profile.

WINEMAKING:
Hand-harvested on September 3, 2021, at 25.9 degrees brix, the fruit was gently crushed, destemmed, and fermented 10 days to dryness. Following pressing, the wine was clarified naturally by settling and then moved to small oak cooperage where it aged for 16 months. We used a blend of sixty-gallon French oak barrels to both enhance and complement the wonderful berry aromas.

ABOUT OPTIMA WINERY:
Founded by Mike Duffy, Optima Winery is a family owned and operated winery that specializes in making limited-production wines. Located in the heart of Healdsburg, California, they are blessed to be at the center of some of the best appellations in the world. Mike Duffy, owner and winemaker, studied under the legendary Andre Tchelistcheff and produces wines that rival the best of Alexander Valley. They only source the absolute best of each vintage; allowing them to meticulously follow their passion to preserve the unique characteristics of each vineyard. Learn more about their family story here.

Information and Photos © Optima Winery – All Rights Reserved.

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October Collector’s Wine Club: Iowa

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Collectors Wine ClubSeanMinor-InvitedSeries-PinotNoir-Bottle-ImageSean Minor Wines
2021 Sangiacomo
Roberts Road Pinot Noir
Sonoma Coast, California

MELLOW WINE STYLE

Deep ruby garnet hue with aromas of fresh blueberries, cranberry, dark cherry, violet and forest floor. On entry, the dark fruit characteristics provide a perfectly balanced mouth feel that carries through the mid-palate, creating a rich and lingering finish with delicate spice and hints of vanilla nuances.Sean-Minor-Wine-Tasting-Profile
Analysis: 14.5% alcohol / volume
Varietal: 100% Pinot Noir
Vintage: 2021
Appellation: Sonoma Coast
Closure: Cork
Always Invited: Pizza Night, Dinner Parties & Beach Bonfires
Accolades:  90 Pts. Wine & Spirits Year’s Best US Pinot Noir; 93 Pts. Wine Enthusiast

WINEMAKING NOTES:
“Located at the base of Sonoma Mountain at the far northern edge of the Petaluma Gap, the vineyard stays in the fog until mid-day. This provides an excellent opportunity for a long growing season which allows the grapes to mature slowly and evenly, resulting in extraordinary balance. Single vineyard blend of Dijon 777 and Pommard clones from carefully selected blocks within the vineyard. All grapes are hand-picked at night and early mornings to keep the fruit at optimal temperatures. The fruit is cold-soaked and left to naturally ferment. Once the wine is fermented dry it is racked to barrels for completion of malolactic fermentation. The wine is aged 10 months in 100% French medium toast oak barrels of which 50% are new.” – Sean Minor Wines

ABOUT SEAN MINOR WINES:
Sean Minor Wines was founded in 2005 by Sean and Nicole Minor, husband and wife team, and is still family-owned and operated to this day. Originally named Four Bears Winery, after their four children. Just as children grow, so did we, but their commitment to crafting delicious, affordable wines remains as strong as ever. Learn more about their story here.

Photos and information © Sean Minor Wines – All Rights Reserved.

Bold wine Style logoPremiere Napa Valley GhostblockPremiere Napa Valley
Ghost Block & Markham Vineyards
Auction 21, Lot. No. 2
2015 Red Blend
Napa Valley, California

BOLD WINE STYLE

This sustainably produced wine is a masterpiece by Andrew Hoxsey and Bryan Del Bondio. These good friends are sharing what is now their 9th Premier Napa Valley collaboration from Ghost Block Estate and Markham’s Yountville Estate – situated across from each other on the southern end of the Rutherford bench. Their winemaking teams work their magic with each of the five Bordeaux varieties to highlight the beauty of the 2015 vintage.

Varietal: Noble Red Blend – Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec
Grapes: 100% sourced from Napa Green Certified Land or California Certified Organic Farms
Region: Napa Valley
Cases Produced: 20

ABOUT THE WINERY:
Premiere Napa Valley wines tell the stories of the soils, microclimates and remarkable personalities which make up the mosaic of Napa Valley. They represent the quality and innovation for which America’s leading wine region has become known and are among the world’s rarest wines. Learn more here.

Photos, video and information © Premiere Napa Valley – All Rights Reserved.

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Learn more about our quarterly Collectors Club > click here

 

 

 

Giustini Avoglia Primitivo Puglia

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Stuffed-EggplantStuffed Aubergine Italian Style

INGREDIENTS:

  • 4 small aubergines (eggplants)
  • ½ cup stale bread, crumbled
  • pinch of oregano
  • salt and pepper to taste
  • 1 medium clove garlic, minced
  • 12 grape tomatoes, washed and diced
  • 1 tbsp capers, halved
  • a handful of fresh basil, hand-torn
  • extra virgin olive oil
  • breadcrumbs for topping

DIRECTIONS:

  • Wash and slice the eggplants in half lengthwise, leaving the stem intact.
  • Using a small knife, cut lengthwise and widthwise in a grid pattern then use a teaspoon to scoop out the aubergine flesh in a medium bowl.
  • Drizzle the 8 halves with e.v.o. oil, season with salt and place in a baking dish.
  • Preheat the oven to 350° F
  • Dip the stale bread in water, add 1 Tbsp e.v.o. oil and a pinch of oregano, then crumble it using your hands.
  • Add it to the cubed aubergines, together with the minced garlic, the halved capers, the diced tomatoes, salt and pepper to taste, 2-3 tbsp of extra virgin olive oil and the hand-torn basil and mix.
  • With a table spoon fill the aubergine halves.
  • Sprinkle with bread crumbs, drizzle with extra virgin olive oil, add a basil leaf.
  • Bake in the preheated oven for about 40 minutes or until fork tender and golden top.

© Recipe and Photo courtesy of Sugar Love Spices. All rights reserved.

OCTOBER WINE CLUB:

Bold wine Style logoAvoglia Primitivo-bottle-imageTenuta Giustini Winery
Avoglia
Primitivo
Puglia, Italy

BOLD WINE STYLE

Ruby red color with violet hues. On the nose, the wine highlights red berry fruits, blackberry and plum. It is soft and harmonious in taste.

WINE DETAILS:

  • Varietal: Primitivo
  • Appellation: Puglia IGP
  • Analysis: 13.5% alcohol / volume
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia
  • Vine Training: Bilateral Guyot
  • Average Age of Vines: 10-15 years old
  • Soil: Medium textured with a good fertility
  • Harvest: First 10 days of September
  • Vinification: Thermo-controlled maceration and alcoholic fermentation with selected yeasts for about 10 days.
  • Aging: In stainless steel tanks
  • Serving Recommendation: Savory first courses, red meats and medium-aged cheese
  • Serving Temperature: 57.2ºF-60.8ºF
  • Longevity: 3 years

ABOUT TENUTA GIUSTINI WINERY:
Tenuta Giustini Wines is lead by Giuseppe Papadopoli together with his sons, Salvatore and Fedrico.  Guiseppe is the heart of the company and applies the experience of four generations of growing the highest quality of grapes in his vineyards. Salvatore is a young and passionate enologis with the desire to experiment and extract the best juice from his father’s work. Federico, on the other hand, is the cellar master and running all the daily operations.  Giustini is a family-owned winery that is committed to continuous improvement and its passion for wine. The winery is located in San Giorgio, a small village that is part of the Primitivo di Manduria DOC wine region and each family member plays an important role in the winery’s success. Learn more here.

Information & Photos © Tenuta Giustini Winery – All Rights Reserved.

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September Premium Wine Club

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Bold wine Style logoBEW_2018-CV-Reserve-Cab-SauvBroken Earth Winery
CV Reserve 2018
Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

Beginning with the nose, there are notes of blackcurrants, pine needles, along with underlying oak spices that paint the picture of international appeal. This cohesion of integrated flavors easily translates to a mouth feel full of blueberry sensations and silky tannins. The linear finish leaves a rejuvenated palate that is not overwhelmed by over structured tannin, showing that a bigger wine is not always better.

WINE DETAILS:

  • Analysis: 14.9% alcohol / volume
  • Varietal: Cabernet Sauvignon
  • pH: 3.67
  • Residual Sugar: 2.0 g/L
  • Total Acidity: 6.2 g/L
  • Harvest Date: October 2018
  • Bottling Date: January 2021
  • Winemaker: Chris Cameron
  • Awards: 92 pts. – Wine Enthusiast, 2018

WINEMAKERS NOTES:
“The term CV refers to the original vineyard holdings on our estate, Continental Vineyards, and this very limited wine is only produced in exceptional vintage years. In 2018, we achieved perfect fruit ripeness, resulting in a wine of outstanding depth. There are many special dishes and occasions that can pair with this wine, but in our humble opinion, only one reigns supreme: seared lamb. Take three inch lamb cutlets, brush with olive oil, black pepper, and garlic, then sear from the bottom and quickly flip to finish. Only new oak is used and the average aging is 23 months.” – Winemaker, Chris Cameron

Bold wine Style logoBEW_2018 CV Reserve Cab Franc_DBroken Earth Winery
CV Reserve 2018
Cabernet Franc
Paso Robles, California

BOLD WINE STYLE

This crop was a much anticipated one. It is a very robust style that retains elegance and finesse. It is quite firm on the palate but the masses of spicy fruit and balancing oak compliment the grip nicely. The color is deep and intense reflecting the wine’s brooding nature. Bright natural acidity will ensure this wine ages for many years.

WINE DETAILS:

  • Analysis: 15.2% alcohol / volume
  • Varietal: Cabernet Franc
  • pH: 3.58
  • Residual Sugar: 2.0 g/L
  • Total Acidity: 5.52 g/L
  • Harvest Date: October 2018
  • Bottling Date: March 2022
  • Winemaker: Chris Cameron
  • Awards: 90 pts. – Wine Enthusiast, 2018

WINEMAKERS NOTES:
“Cabernet Franc is a significant Bordeaux variety that figures prominently in the “right bank” styles of Pomerol and Sanitt-Émilion although it is rarely released there on its own. Paso Robles’ climate has the ability to get it ripe on its own and we are confident, and excited to release this 100% varietal. Only new oak is used and the average aging is 23 months.” – Winemaker, Chris Cameron

ABOUT BROKEN EARTH WINERY:
50th-Year-Logo_Green-800x802

Celebrating 50 Years: In 1973, Wayne Rodgers (Mash), James Caan (Godfather), Peter Faulk (Columbo), Jack Webb (Dragnet) and local visionary Herman Schwartz established the first large scale vineyard on the Central Coast, planting 520 acres. They anticipated the growth of Paso Robles to be another 2,000 acres with 10-15 wineries over the long-term. Paso Robles now stands around 70,000 acres under vine and over 300 wineries. 

Continental Vineyard was a grower for many Napa wineries in the early 70’s and 80’s. Winemakers from all over the world would travel to this vineyard to see what Paso Robles was capable of growing.  They continue this tradition today, establishing many new varieties that have never been planted in the US, and have 34 of the 72 varieties grown in the region. 

Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.

Information and Photos © Broken Earth Winery – All Rights Reserved.

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August Wine Club Pairing Recipe

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Grilled Sausages with Summer Vegetables

INGREDIENTS:

  • ¾ cup peach preserves
  • ½ cup reduced-sodium soy sauce
  • 3 tablespoons minced fresh ginger root
  • 3 tablespoons water
  • 3 garlic cloves, minced
  • dash hot pepper sauce, optional
  • 4 medium sweet red peppers
  • 1 medium eggplant
  • 3 small zucchini
  • 2 small yellow summer squash
  • 12 hot Italian pork or turkey sausage links (4 ounces each)

DIRECTIONS:

  1. Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended.
  2. Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into ½ inch thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with ½ cup of the sauce and toss to coat.
  3. Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat.
  4. Cut vegetables into bite-sized pieces. Toss with additional ¼ cup sauce; keep warm.
  5. Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160°F for pork sausages (165°F for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.

© Recipe courtesy of Nancy Daugherty on Taste of Home.
© Photo courtesy of  Taste of Home – All rights reserved.

AUGUST WINE CLUB:

Bold wine Style logoSignature_19_CabFranc_TastingNotesBroken Earth Winery
Cabernet Franc
Paso Robles, California

BOLD WINE STYLE

From Broken Earth’s estate vineyards, this crop of Cabernet Franc was a much anticipated one. It has a very robust style that retains elegance and finesse. It is quite firm on the palate, but the masses of spicy fruit and balancing oak compliment the grip nicely. The color is deep and intense, reflecting the wines brooding nature. Bright natural acidity will ensure this wine ages for many years.

WINE DETAILS:

  • Varietal: Cabernet Franc
  • Analysis: 14.5% alcohol / volume
  • pH: 3.47
  • Total Acid: 7.5
  • Residual Sugar: 3.0 g/L
  • Harvest: September
  • Bottling: March
  • Awards: 92 Points – Wine Enthusiast, 2019

WINEMAKING NOTES: 
“Cabernet Franc is a significant Bordeaux variety that figures prominently in the “right bank” styles of Pomerol and St. Émilion, although it is rarely released there on its own. Paso Robles’ climate has the ability to get it ripe on its own and we are confident, and excited, to release this 100% varietal.” – Winemaker, Chris Cameron

ABOUT BROKEN EARTH WINERY:
Celebrating 50 Years: In 1973, Wayne Rodgers (Mash), James Caan (Godfather), Peter Faulk (Columbo), Jack Webb (Dragnet) and local visionary Herman Schwartz established the first large scale vineyard on the Central Coast, planting 520 acres. They anticipated the growth of Paso Robles to be another 2,000 acres with 10-15 wineries over the long-term. Paso Robles now stands around 70,000 acres under vine and over 300 wineries. 

Continental Vineyard was a grower for many Napa wineries in the early 70’s and 80’s. Winemakers from all over the world would travel to this vineyard to see what Paso Robles was capable of growing.  They continue this tradition today, establishing many new varieties that have never been planted in the US, and have 34 of the 72 varieties grown in the region. 

Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.

Information & Photos © Broken Earth Winery – All Rights Reserved.

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July Collector’s Wine Club: Iowa

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Collectors Wine Club2013-La-Ferme-Du_Mont-Capelan-Red-bottleLa Ferme Du Mont
Châteauneuf-Du-Pape Rouge
Capelan 2013
Rhône Valley, France

BOLD WINE STYLE

Black cherries, currants, licorice, graphite and dried Provencal herbs all emerge from this medium to full-bodied, focused, pure, yet nicely concentrated Châteauneuf-du-Pape. It has high quality tannin, solid mid-palate depth and should drink well for a decade. 

Analysis: 14.5% alcohol / volume
Varietal: 80% Grenache, 10% Syrah, 10% Mourvèdre
Country: France
Region: Southern Rhône – Rhône Valley
Appellation: Châteauneuf-du-Pape
Winemaker: Stéphane Vedeau
Accolades: 91-93 Wine Advocate, 2016

Vinification and Maturation:
An exceptional vintage by its originality. A Châteauneuf-du-Pape from the most beautiful complex plots, precise, balanced and distinguished. The terroir is made up of rolled pebbles and multiple stone soils find their originality in a high proportion of complex clay. An unusual vintage, more as a northern vintage in its balance: families of red woodland fruits from Burgundy, bringing a certain paradoxical tension for the region. Vinified at the estate, wines are produced from hand-harvested grapes that are partially destemmed and in vats without SO2. Fairly long vatting (6 to 8 weeks) is carried out with gentle extractions and regular work of the lees. After a very slow pressing, wines are blended and aged 18 months, a proportion in new barrels (70%).

Bold wine Style logo2016-La-Ferme-Du-Mont-Vendange-Rouge-bottleLa Ferme Du Mont
Châteauneuf-Du-Pape Rouge
Vendage Rouge 2016
Rhône Valley, France

BOLD WINE STYLE

Deep purple red in color, this wine is aromatic with notes of crisp red and black fruits, caramel licorice and lightly waxed Mediterranean spices. The palate is smooth and racy.

Analysis: 14.5% alcohol / volume
Varietal: 80% Grenache, 10% Mourvèdre, 10% Syrah
Country: France
Region: Southern Rhône, Rhône Valley
Appellation: Châteauneuf-du-Pape
Winemaker: Stéphane Vedeau
Accolades: 93 Wine Advocate, 2018; 91-93 Jeb Dunnuck, 2017; 90-92 Vinous, 2018

Vinification and Maturation:
2016 harvest was noted be one of harmony and fluidity. Located on a small terrace on the northeast side of the appellation, the rolled pebble floors find their originality in a large proportion of saffron where the Grenache will express even more fruit. Grapes hand-harvested from 80 to 100-year-old vines, mostly destemmed and vats without SO2. Vatting lasts 5 to 8 weeks and is carried out at a temperature of 22-30°C / 71.6-86°F with gentle extractions. The objective is to maintain a fresh ridge from start to finish without losing the finesse of the tannins. After a slow pneumatic pressing, gout wines and presses are assembled according to the vintages and the 12-month aging combines both a small proportion of wood (10%) and a traditional aging in concrete vats (90%).

Silky style2021-La-Ferme-du-Mont-Vendange-White-bottleLa Ferme Du Mont
Châteauneuf-Du-Pape Rouge
Vendage Blanc 2021
Rhône Valley, France

SILKY WINE STYLE

Bright yellow in color with green reflections. An extremely complex nose made of quince, white truffle and small flowers.

Analysis: 14.5% alcohol / volume
Varietal: 60% Grenache Blanc, 30% Roussanne, 7% Bourboulenc, 3% Clairette
Total Acidity: 4.2 g/L
Total Sulphur: 55 mg/L
Country: France
Region: Southern Rhône, Rhône Valley
Appellation: Châteauneuf-du-Pape
Winemaker: Stéphane Vedeau
Accolades: 92 Jeb Dunnock, 2022

Vinification and Maturation:
The legendary Châteauneuf-du-Pape terroir made up of famous rolled pebbles allows La Ferme du Mont to express their passion for Grenache and Roussanne from different regions, and Bourboulenc with a touch of Clairette. Located on a small terrace on the northeastern slope of the appellation, the soils consist of molasses (pebbles), clay, a little sand and crushed mineral stones. Manual harvest, severe and rigorous sorting follows. The grape varieties have different maturities, which is why La Ferme du Mont staggers the harvest. The Grenaches are harvested at the beginning of September, then 4 weeks later the Roussane follows. The berries undergo direct pressing and are fermented in a barrel made with wood from the Tronçais forest. Fermentation and aging in this piece of wood with very fine, slightly heated grains provides an envelope of chestnut all in softness and harmony.

ABOUT THE WINERY:
La Ferme du Mont in Southern Rhône boasts a mosaic of vineyards, now owned and vinified by Stéphane Vedeau. Formerly a soccer player in Paris. Stéphane shifted to winemaking in 1989 and spent 15 years making award-winning wines in the Languedoc region. Stéphane arrived in the Rhône Valley in 2000, creating La Ferme du Mont in Southern Rhône where he continues to produce wines with freshness and soul using native yeasts and biodynamic methods.. Learn more about their story here.

Photos, video and information © La Ferme Du Mont and Broadbent – All Rights Reserved.

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