May Premium Wine Club

City-on-hill-red-blendCity on a Hill Wine Company
Red Blend
Swartland, South Africa

Bold wine Style logoBOLD WINE STYLE

The second of their “canvas wines” and the second vintage of this wine, City on a Hill Wine Co. used three varieties stretched across five vineyards. This wine remains the winery’s main focus in terms of red wine and this blend continues to grow in vineyards and varieties as they stretch their reach further across Swartland. The Red Blend has great structure, showing red and black fruit with their trademark Swartland fynbos and olive notes. Syrah dominates this blend followed by Tinta Barocca, and Cinsault.

Analysis: 13.5% alcohol / volume
Varietals: Syrah, Tinta Barocca, and Cinsault
RS: 1.9 g/L
TA:
5.2 g/L
pH:
3.65
Fermentation: Native Yeasts – 75% whole bunch
Vessels: Old 500 liter oak barrels
Year of Planting: 1968-1990’s
Soil Type: Decomposed granite, schist, & clay
Cultivation: Bush vines & trellised vineyards

ABOUT CITY ON A HILL WINE CO.:
City on a Hill Wine Company was started with one goal in mind: to make wine with freedom to explore and engage the vast terroirs and people that make up this beautiful region. The team was drawn to the rustic traits of the Swartland in the South Western part of South Africa – a location where you will rarely find landscaped vineyards or shiny farm gates, but rather an unforgiving landscape and people of the soil. The climate is hot and dry, and the conditions are becoming very extreme to farm in. Herein lies the beauty of the Swartland: a mix of old dry-land bush vines planted by previous generations, complimented by younger plantings of newer and experimental varieties, planted by this generation for the generations to come. City on a Hill Wine Co. has grown their offering to six wines. A lot of effort goes in to ensure constant improvement in all areas of grape growing and vinification. This is a lifelong task and something that the next generation will benefit from.
 


Last-of-the-First-WineFalse Bay Vineyards
Last of the First
Stellenbosch, South Africa

Bold wine Style logoBOLD WINE STYLE

Professor Perold’s creation, Pinotage, was propagated at Elsenburg College in 1935. In 1941 Myrtle Grove on the Schapenberg was chosen for the first commercial plantings. Today only one block remains on the Schapenberg — The Last of The First.

Completely different in style to inland Pinotage. The Last of The First is elegant, perfumed, graceful. It is luminescent dark cherry in color with earthy smells of lifted mulberry and damson plums. The taste is balanced with finely integrated tannins threading through from start to finish. It highlights morello cherry with a touch of earthiness. Drink now and over the next decade. Serve at 59ºF – pairs beautifully with duck.

Region: Schapenberg (W.O. Stellenbosch)
Varietal: Pinotage

Analysis: 13% alcohol / volume
RS: 1.5 g/L
TA:
4.9 g/L
Total SO2: 85 mg/l
Production: 1549 bottles

REGISTERED SINGLE VINEYARD:
A small and singular parcel of mature 1994 planted Bush Vine Pinotage measuring 1.3 hectares. This block is the last Pinotage grown on the ocean facing slopes of the Schapenberg, where the original commercial plantings of Pinotage took place. This rare little block is on a cooler, elevated south-facing slope, just 2.5 miles from False Bay. Due to the effect of incessant wind and the application of organic farming practices, the berry-size and yield is also tiny at just over 3 tons/ha or 20 hl/ha. The up-side, however, is healthy grapes with excellent balanced concentration. Good things really do come in small packages.

WINEMAKING:
Grapes are handpicked, sorted and fermented whole bunch with wild yeasts in a small open top oak fermenter, using regular, manual-punch downs during the fermentation process. The wine is left on the skins and stems for 31 days, then is pressed off in a basket press before being transferred to three old 600 liter barrels. Here, the wine goes through a maturation period of 16 months before bottling without fining with only the lightest of filtrations.

ABOUT THE WINERY:
Named after South Africa’s most iconic bay, which frames much of the country’s premium wine-lands, False Bay Vineyards, was born from a desire to make ‘real’ wine affordable. It is a sister company to Waterkloof Winery. In 1994, well before Waterkloof was founded, Paul Boutinot came to the Western Cape to seek grapes from balanced, yet under-appreciated vineyards. These vineyards would soon be lost to large co-operative blends that were dominating South Africa’s wine industry at that time. Paul transformed these Cape gems into wines with minimum intervention – something unusual for the time. He chose to organically farm using wild yeast ferments and no acid additions. Today, ingredients remain the same using beautiful coastal fruit, old vines, wild yeasts and additions avoided. Learn more here.

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May Sweet Club

 

Sweet Wine ClubBroadbent_Madeira_Rainwater_NVBroadbent Selections
Rainwater Madeira NV
Madeira, Portugal

NECTAR WINE STYLE

The Rainwater Madeira has a light, toffee-scented bouquet with hints of crème brûlée. The wine highlights subtle notes of marzipan, raisin and fresh fig that become more well-defined and bold as it aerates. On the palate, it is sweet and spicy on the entry. At first, it is quite understated with smoked walnut, nougat, cumin and Chinese 5-spice. As it continues to build, the wine becomes beautifully balanced and harmonious with traces of red chillies, dried honey and walnuts at the finish.

Analysis: 19% alcohol / volume
Varietal: 98% Tinta Negra, 2% other regional red varieties
RS: 74 g/L
pH:
3.1
Total Acidity:
6.4 g/L (tartaric)
Total Sulphur:
<15 mg/L
Annual Production:
20,000 cases x 12/750 ml

Winemaker: Juan Teixeira
Critical Acclaim: 90 points – Neil Martin, eRobertParker.com #202, August 2012

Pairing:
Serve slightly chilled on its own or with antipastos, cheeses, or sweet desserts.

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

HARVEST AND PRODUCTION: 
“Combining different wines together, we try to have a final wine with high quality. Blending helps to balance the wine, to add layers of flavors and better integrate the sugars and acids.  Blending allows us to select the best characteristics of different wines and then mix them all together to create a much better flavor profile, maintaining the consistence of quality and, off course, reduce the negative impacts, if any, that some harvest years may present.” – Broadbent Selections


Broadbent_Madeira_Fine_Rich_SweetBroadbent Selections
Fine Rich Sweet
Madeira, Portugal

NECTAR WINE STYLE

Broadbent’s Fine Rich Sweet Madeira has notes of caramel, light fruits, toasted nuts and sesame. It has a well-balanced acidity and clear, fresh aftertaste. This is a well made, uncomplicated Madeira.

Analysis: 19% alcohol / volume
Varietal: 98% Tinta Negra, 2% other regional red varieties
Residual Sugar: 106 g/L
pH: 3.42

Total Acidity: 5.18 g/L (tartaric)
Total Sulphur: 36 mg/L
Winemaker: Juan Teixeira

Pairing:
Serve slightly chilled on its own or with antipastos, strong cheeses, chocolate or dessert.

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

HARVEST AND PRODUCTION:
“The harvest period started mid September, concluding the 2nd week of October. The grapes were de-stemmed, crushed and pressed. The must obtained was then allowed to ferment at a controlled temperature in stainless steel tanks. Fermentation stopped after 6 or 7 days by addition of neutral grape spirit (96% minimum) in order to maintain the desired sweetness degree. Vinification was made in strict accordance with traditional methods. Aged in old oak cask in the traditional “Canteiro ”system. After maturing, the wine underwent racking, fining and filtering before the blend was assembled and bottled.” – Broadbent Selections

Bartholomew Broadbent

Bartholomew Broadbent

ABOUT BROADBENT SELECTIONS:
Broadbent Selections, Inc. was founded in 1996 by Bartholomew Broadbent, who established Premium Port Wines in 1986 and is considered responsible for the reintroduction of Madeira to the United States in 1989. The company acts as the U.S. national importer, distributor and representative for wineries from around the world. Bartholomew was named one of the “fifty most influential people in the wine world.” by Decanter Magazine (June 1997). Broadbent Selections, Inc. was nominated Importer of the Year in 2005 by Wine Enthusiast Magazine and was named one of the 100 fastest growing companies in 1998 by Entrepreneur Magazine and Dun & Bradstreet. Today, he has expanded from his pivotal role in the breathtaking growth of Port and Madeira to “exert a profound influence on the US wine market” says Decanter. Learn more here.


Love the Sweet life?
“Wine” not try our Sweet Club! 

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Sweet Club

 

May Wine Club Pairing Recipe

Lamb Chops Sizzled with Garlic

INGREDIENTS:

  • 8 1/2-inch-thick lamb loin chops (about 2 pounds fatty tips trimmed)
  • salt and freshly ground pepper
  • dried thyme
  • 3 tablespoons extra-virgin olive oil
  • 10 small garlic cloves (halved)
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced parsley
  • crushed red pepper

DIRECTIONS:

  1. Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.
  2. Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.

© Recipe courtesy of Janet Mendel from Food and Wine.

MAY WINE CLUB:

Bold wine Style logoCircle-of-Life-RedWaterkloof
Circle of Life Red

Stellenbosch, South Africa

BOLD WINE STYLE

A perfectly integrated blend with great length, combining the spiciness of the Syrah, the fresh fruits of the Petit Verdot and juiciness from the Merlot. The introduction is fresh and fruity with good acidity, evolving into riper flavors and herbaceous notes, and with elegant tannins and light acids on the finish. It is very versatile and will complement numerous dishes, but the winery recommends enjoying it with a hearty piece of lamb.
 
Varietal: 26% Syrah, 24% Merlot, 26% Petit Verdot and 24% Cabernet Franc
Analysis: 13-14% alcohol / volume
pH: 3.52
TA: 5.2 g/l
VA: 0.7
Residual Sugar: 2.3
Production:
17,400 bottles produced
 

Circle of Life tells the story of Waterkloof: A once conventionally farmed vineyard with great potential, that – since Paul Boutinot took over the property – has been transformed into a living, breathing organic and biodynamic vineyard by Farm Manager Christiaan Loots and his team. Waterkloof winery strives to produce distinctive, yet balanced wines using traditional, organic and biodynamic methods. They work with nature, not against it. Chickens, sheep and work-horses have unique and integral parts within the vineyard. Their soils are free of chemicals, and instead are kept healthy using plant extracts, fungi and bacteria from their own organic compost. The winery continuously works to understand their vineyards to harness the individual characteristics of each vineyard block. Waterkloof’s objective with Circle of Life was to produce two blends that encapsulate all the varying terroir characteristics and grape varietals found on Waterkloof.

HARVEST AND PRODUCTION:
All grapes are hand-picked and sorted in the vineyards, then brought to their cellars by their work-horses. The grapes are then hand-sorted again at the winery to ensure only the best berries are being used. The sorted grapes are then placed into wooden fermenters using their gravity system. This fermentation process starts naturally with yeast present on the grapes to enhance the flavors from the vineyards. Throughout the fermentation process, the winery performs soft punch downs twice a day to gently and slowly extract the tannins. The wines will spend around 30 days on the skins – give or take depending on taste. After the maceration time on the skins, the wine is ran down using gravity, no pumping is incorporated. The grape skins also fall through into the basket press and are softly pressed to gently extract every last bit of wine, aroma and color. The varietals are then aged separately in French oak for about 18 months. After the aging process, Waterkloof blends the Syrah (26%), Merlot (24%), Petit Verdot (26%), and Cabernet Franc (24%) together, then keeps in wooden fermenters for another 9 months. This wine is unfined and gently filtered.

ABOUT WATERKLOOF:
In 1993 Paul Boutinot commenced his search for a vineyard site with the potential to produce truly fine wine with a defining sense of origin. The classic areas, capable of growing naturally balanced grapes such as the Cote d’Or, Chablis, Paulliac, Barolo, etc. were either unavailable or unattainable (rich men’s toys), so he had to find a new classic. It took ten years to narrow the search down to a small area on the south-facing slopes of the Schapenberg, overlooking False Bay in the Cape. As soon as he was led up a steep ravine opening out into a hidden amphitheater of potential, all his experience and intuition told him: ‘THIS IS IT!’ Just like that, Waterkloof was born, and the hard work began. Learn more about the history of Waterkloof here.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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February Wine Club Pairing Recipe

delish-191015-slow-cooked-pork-shoulder-0369-portrait-pf-1572470102

© Photo by Parker Feierbach of Delish

Slow-Cooker Pork Shoulder

  • 1 boneless, skinless pork shoulder, Boston butt about 6 lbs.
  • 20 cloves garlic 
  • 1/2 cup olive oil, divided 
  • 2 tsp. cumin
  • 2 tbsp. salt 
  • 1 tbsp. black pepper 
  • 3 tbsp. oregano leaves 
  • 1/2 cup fresh squeezed orange juice 
  • 1/4 cup fresh squeezed lime juice 
  • 1 Serrano pepper, seeded, and diced
  • 1/4 cup freshly chopped fresh cilantro  
  • White rice, for serving, optional 

DIRECTIONS:

  1. Dry pork shoulder with a paper towel and make 1” incisions with a knife all over.
  2. Pulse garlic, ¼ cup oil, cumin, salt, pepper, and oregano in a food processor until a paste is formed. Remove 2 tablespoons of the paste and set aside.
  3. Rub pork shoulder all over with remaining paste, pushing some of it into the incisions.
  4. Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2 to 8 hours.
  5. To make the sauce, heat remaining ¼ cup oil in a small saucepan over medium heat until shimmering. Add reserved 2 tablespoons garlic paste and let sizzle, stirring continuously until fragrant, just about 1 minute. Remove from heat and let cool before whisking in orange juice, lime juice, serrano pepper, and cilantro.
  6. Serve sliced pork over rice with sauce drizzled on top.

© Recipe courtesy of Kat Boytsova of Delish

FEBRUARY WINE CLUB:

Rosso Di SeraBold wine Style logoMartellotto Winery
Rosso Di Sera
Santa Barbara, California

BOLD WINE STYLE

“Martellotto’s ‘Evening Red’ Bordeaux blend steals the Spotlight! Greg Martellotto believes blends are better and this wine highlights the symphonic harmony of three Bordeaux varietals: Malbec, Cabernet Sauvignon, and Cabernet Franc.” – Martellotto Winery

Aromas of luxardo cherry, cedar, and fresh Mediterranean herbs entice; while flavors of ripe plum, blueberry and oak dance on the tongue. This Rosso Di Sera is a stunning value; rich, opulent and easy to gulp; and a wonderful expression of the AVA.

Varietal: 40% Malbec, 35% Cabernet Sauvignon, 25% Cabernet Franc
Analysis:
14.2% alcohol / volume
AVA:
Happy Canyon of Santa Barbara
Soil:
Sandy/Clay Loam
Farming:
Sustainable
Production:
60 barrels
Aging:
10 months in tank, 20% new oak
Critical Acclaim: 90 pts. Wine Enthusiast; 90 pts. Jeb Dunnuck

HAPPY CANYON OF SANTA BARBARA:
This new, small AVA was established in 2009. Located in the southeast part of the larger Santa Ynez Valley- the hottest part of the valley and furthest from the ocean. Rolling hills sit atop a serpentine-laced terroir that is primarily planted to Bordeaux varietals.

Photo from Martellotto Winery

© Photo from Martellotto Winery

ABOUT MARTELLOTTO WINERY:
The Martellotto family roots back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion.

Located in Buellton, California, Martellotto Winery focuses on vibrant Bordeaux varietals from the hottest new AVA, Happy Canyon of Santa Barbara. Indeed, Martellotto Winery is one of the few California wineries bottling and producing varietal wines from each of the five noble Bordeaux grapes: Cabernet Sauvignon, Malbec, Petit Verdot, Cabernet Franc and Merlot. Since 2005, Martellotto Winery has produced unique and exciting wines designed to surprise and ignite discerning palates of wine lovers everywhere. Martellotto has a vineyard first philosophy, and sources sustainably farmed grapes from California’s choicest vineyards. Gentle handling and minimal intervention result in wines that are consistently vibrant and a joy to share. Learn more about the Martellotto Winery here.

Greg Martellotto

Winemaker, Greg Martellotto

ABOUT THE WINEMAKER – GREG MARTELLOTTO:
Greg has been making wine since 2005. His peripatetic path has led him to winemaking experience in Mexico, Italy, Napa Valley, Paso Robles, and Santa Barbara. He holds a degree in Biological Sciences from Stanford University and a Masters degree from the University of Texas. His global wine experience has provided opportunities to travel to most of the major winemaking regions of the world as both a buyer and a consumer, which informs his style. Equally important and unique among most winemakers, Greg’s experience as an importer and wine buyer provides insiders access to the greatest wines and wineries in the world. In this capacity, he regularly tastes more than 400 wines per month and he knows great wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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Winery Spotlight Series: Jan. 27th Finca Decero

finca-decero-logo-alpha
Virtual Wine Tasting Event on Zoom and Facebook LIVE

Finca Decero

Mendoza, Argentina

Wednesday, January 27, 2021
6:00pm CST / 7:00pm EST

Join us for a virtual Winery Spotlight tasting event, with Chief Commercial Officer, Stephanie C. Morton-Small, and Winemaker, Tomás Hughes, from Finca Decero in Mendoza, Argentina. During our virtual event, Stephanie and Tomás will be guiding us through a tasting of the following 7 wines:

Zoom Facebook Live

  • Owl & the Dust Devil Malbec 2017
  • Owl & the Dust Devil Cabernet Sauvignon 2017
  • Owl & the Dust Devil Icon Blend 2016
  • Decero Mini Ediciones Cabernet Franc 2017
  • Decero Mini Ediciones Petit Verdot 2015
  • Decero Mini Ediciones Tannat 2015
  • Decero Amano 2016

Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside Stephanie and Tomás with a front seat on Zoom! Or watch on our Facebook LIVE event.

Decero Wines_Blog
About Finca Decero:

Born of the world-class vision of Swiss owner Thomas Schmidheiny, Finca Decero is an acclaimed wine estate located in a one-of-a-kind Remolinos vineyard in Agrelo, Mendoza.

Finca Decero, once a bare patch of soil in the Argentine foothills of the Andes, is now a one-of-a-kind vineyard, where each vine is nurtured by hand and winemaking is without compromise. As Decero means ‘from scratch’, they are fortunate to be free from constraints of tradition, developed an ‘amano’ or ‘by hand’ approach that is human, sustainable and sensitive to nature. The winery treads lightly in an environment that they have come to know intimately, almost inch by inch. Only in this way can the unique natural attributes of the Remolinos vineyard and Agrelo, shine through in the single vineyard wines, handcrafted from scratch. Learn more about Finca Decero here.

Stephanie C. Morton-Small – Chief Commercial Officer

Stephanie-Morton-Small

© Photo by Finca Decero – Stephanie Morton-Small

Experiencing wine at some of the greatest estates of France during time spent in Bordeaux, Burgundy and Aix-en-Provence was the seed from which Stephanie’s career in wine grew. After graduating from University of London, time in the UK wine trade was followed by nearly a decade in international sales and marketing roles based in Australia and further consolidated by an MBA.

Having been a Director of a group of some of the finest and well established wineries in Australia, Stephanie was attracted to moving away from the “established” to start something “from scratch”. The long-term vision of Thomas Schmidheiny and the quality of every aspect of Finca Decero, from the ground up, formed a unique attraction which caused Stephanie to move to Argentina in 2007. Learn more about her story here.

Tomás Hughes – Winemaker

Tomas-Hughes

© Photo by Finca Decero – Tomás Hughes

Tomás has spent most of his career focused on making fine wines from Mendoza, first with the team at Achaval Ferrer then at Clos de Chacras. However, not to leave his travels behind, in 2006 Tomás visited Australia working a vintage with Peter Lehmann and visiting vineyards and wineries throughout the Barossa, McLaren Vale, Clare Valley and Adelaide Hills before returning to Mendoza to take up the position of senior winemaker, working with Daniel Pi at Trapiche, responsible for their highest tier of red and white wines.

Joining the Finca Decero team as winemaker in 2014, Tomás finally realized a long-held dream of working daily at one with nature, explaining: “For me, joining Finca Decero is a reflection of who I am and what I have learned over the years about the inextricable link between the earth and wine.” Learn more about his journey to become a winemaker here.

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Finca Decero
Mendoza, Argentina

Cheers!

WineStyles.com

November Sweet Club

Sweet Wine ClubIl MoscatoMionetto
Il Moscato
Veneto, Italy

BUBBLY WINE STYLE

Founded in 1887 by Francesco Mionetto in the small village of Valdobbiadene, Mionetto has an established reputation for quality, tradition and innovation. In the heart of the Prosecco region, Mionetto produces exceptional wines with consistent national and international acclaim.

Mionetto’s Il Moscato has a bright, golden, straw yellow color; persistent nose reminiscent of aromatic grapes; elegant, sweet, delicate palate. Overflowing with stone fruit aromas such as peach and apricot, with slight floral overtones On the palate, it tastes of bright juicy fruit with a refreshing zing from the delicate bubbles. The persistent, fine bubbles enhance the taste experience.

Food Pairing Recommendations: Ideal with fruit, pastries and tarts.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Bubbly’ section pair well with soft or pungent cheeses, such as a Brie and Camembert. Learn more about our wine and cheese pairings here.

Analysis:
7% alcohol / volume
Varietal: Moscato
Residual Sugar: 70 g/l
Acidity: 6 g/l
Winemaker: Francesco Mionetto

ABOUT THE WINERY:
In 1887, master winemaker Francesco Mionetto opened the winery in Valdobbiadene, in the heart of the Prosecco area, just north of Venice. His love and passion for the region and its wines are still to this day a fundamental value for this unique winery. Mionetto has become a flagship for the area and a shining example of Prosecco production on the international scene.

From the very beginning, Mionetto has always been a modern and innovative winery able to anticipate trends, while maintaining a strong bond to the traditions of its homeland, a feature which still today sets it apart from other sparkling wine producers.

PRODUCTION:
In 1982, the Mionetto family introduced autoclave fermentation by switching to the Charmat method, which allows for better preservation of the flavors and aromas of Prosecco and other sweet wines. After an initial soft pressing and the temperature-controlled first fermentation that takes place at the facilities of their selected producers, using the Charmat method, the second fermentation takes place in autoclaves instead of individual bottles. This additional temperature-controlled fermentation is recommended in order to help maintain the freshness and aroma of the grape in the bottling phase.

The winemaker’s job is not only to produce a high quality sparkling wine, but to maintain the relationships with local farmers who provide the grapes. Mionetto is fortunate to have relationships with vineyard owners that date back for generations. The strength and longevity of these relationships are what greatly affect the quality and quantity of grapes provided to a winery. 

THE TERRITORY:
Mionetto has become a flagship for the area and a shining example of Prosecco and Moscato production on the international scene. The beauty of the hills takes in many physical forms. While some slopes roll gently towards the valley, others are much steeper. For protection from the prevailing cold alpine winds and icy rains from the North, vines are on Southern slopes. Southeast slopes are best; they face the morning sun, benefiting from the early sunlight and a morning jolt of CO2, needed for sugar production. The climate is generally temperate: the area is protected by the Alps to the North and warmed by the winds of the Adriatic Sea to the East, mitigating the temperature in summer and producing rainfall that favors the proper growth of vines. In late summer, the area is characterized by great temperature variations between day and night, enabling the growth of aromatic substances in the grapes as they mature. Learn more here.

Croft Fine Tawny PortCroft
Fine Tawny Port

Douro Valley, Portugal

NECTAR WINE STYLE

Vivid tawny-red color. Nose of ripe mellow fruit with aromas of figs and prunes set off by an attractive woody and spicy character. Smooth and round on the palate, full of rich jammy flavors.

Food Pairing Recommendations:
Ports are very versatile and can be used for cooking sauces to roasted beef or lamb; or added in desserts for dimension and silkiness.  When simply drinking this port, keep it for desserts, or pair with more savory dishes such as Pâtés, Blue Cheeses, or Walnuts. Check out Croft’s recommended recipes and pairings here.

WineStyles’ Wine and Cheese Pairing:
Sweet wines from our ‘Nectar’ section pair well with strong cheeses, such as a Stilton and other Blue cheeses. Learn more about our wine and cheese pairings here.


Analysis: 20% alcohol / volume
Varietal: Blend
Residual Sugar: 100.6 g/l
Acidity: 3.37 g/l

Production:
The Fine Tawny is drawn from a reserve of fine wood ports which have been aged for up to three years in seasoned oak casks, each holding about 650 liters of wine. The individual wines are then blended to guarantee consistency of quality and house style. Croft Fine Tawny is bottled for immediate drinking.


ABOUT THE WINERY:
Croft is one of the most distinguished of all Port houses. Founded in 1588, it is the oldest firm still active today as a Port wine producer. The company is renowned above all for its Vintage Ports as well as for its range of wood aged reserves and tawnies, time-honored styles refined by skill and experience passed down the generations.

As important as its history, traditions and vineyards, is the fact that Croft remains a family company, dedicated to the production of the finest Ports of all styles, from full bodied reserve Ports to the iconic Croft Vintage Ports prized by the connoisseur and collector.

Love the Sweet life?
“Wine” not try our Sweet Club! 

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Sweet Club

Winery Spotlight Series: Nov. 18th Michael David Winery

Michael David Winery Logo
Virtual Wine Tasting Event on Zoom and Facebook LIVE

Michael David Winery

Wednesday, November 18, 2020
6:00pm CST / 7:00pm EST

Please join us for a virtual wine tasting event with David Phillips, Co-Owner and President of Michael David Winery. During our virtual event, David will be guiding us through a tasting of the following 7 wines:

Zoom Facebook Live

  • Michael David Sauvignon Blanc
  • Michael David Chardonnay
  • Lodi Red Blend
  • Earthquake Cabernet Sauvignon
  • Inkblot Cabernet Franc
  • Inkblot Petit Verdot
  • Earthquake Zinfandel

Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside David with a front seat on Zoom!  Or watch on our Facebook LIVE event.Michael David Winery Wines

Michael David Winery Wine Tasting

About Michael David Winery:

The Phillips family and Lodi, California go way back. They have been farming this soil since the 1860’s and cultivating wine grapes since the early 20th century. Founders and brothers, Michael and David Phillips, are 5th generation grape growers who have raised their families in the vineyard; and now the 6th generation has joined the team, Mike’s son, Kevin, and daughter, Melissa. They embrace the importance of “leaving it better than you found it” for future generations. The Phillip’s family legacy and love of Lodi drive their focus on sustainability. Plus, they are pretty fun too.

David Phillips – Co-Owner and President

David Phillips

David Phillips

Early adopter of farmer’s markets, underage winemaker, long distance runner, UC Davis alum, champion of Lodi Wines, cork dork, brother, husband, father, and outdoor enthusiast. Working the family farm and vineyards from a young age, Dave returned to Lodi in 1989 after graduation, obtaining a job in the wine cork industry, and backpacking the world. Since then, he’s combined his love of Michael David Winery wines with his love of traveling by overseeing distribution from just one state to all 50, then onto 32 countries!

Michael Phillips – Co-Owner and Founder

Michael Phillips

Michael Phillips

Lifetime tractor driver, UC Davis grad, 5th generation Lodi grape grower, brother, husband, father, grandfather, jet-setter, un-traditionalist. Raised in Lodi, Mike worked harvests from a young age. After college, he wanted to show the wine world what Lodi was capable of and started planting unexpected varietals. In 1984, he opened a small tasting room at his parents’ farmstand. Today, you know that farmstand as Michael David Winery, and it’s helped put Lodi on the map as one of the finest wine regions in the world. Learn more about Dave, Mike, and their team here.

Lodi Rules:

“Some people like to say “rules were made to be broken.” We like to say “when rules are created to support and protect farmers, vintners, the land, your neighbors, and amazing wine… maybe you should stick with them.” – Michael David Winery

With over 100 “rules,” or practices geared towards environmental, social, and economic sustainability, the Lodi Rules certification helps both wineries and consumers to make better choices when it comes to making and drinking wine; the Phillips Family lives by these rules. These rules have been vetted by scientists, academics, and environmental groups worldwide, and are the most thorough set of sustainable viticultural standards in the entire state of California. Every year, Michael David Winery strives to make 100% of their wines Lodi Rules Certified. Learn more about Lodi Rules here.

Brothers Mike and Dave

Brothers: Mike and Dave

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Michael David Winery
Lodi, California

Cheers!

WineStyles.com

Winery Spotlight Series: Oct 7th Two Mountain Winery

Virtual Wine Tasting Event on Zoom and Facebook LIVE

Two Mountain Winery

Wednesday, October 7th at 6:00pm CST / 7:00pm EST

Zoom Facebook LivePlease join us for a virtual wine tasting event, featuring the winemaker of our October Wine Club, Matthew Rawn from Two Mountain Winery, Washington. 

Matthew will be guiding us through a tasting of 7 different wines from Two Mountain Winery; starting with their Riesling, then moving into their Sauvignon Blanc, Hidden Horse Red Blend, Merlot, Syrah, Cabernet Sauvignon and Reserve Cabernet Franc.  Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside Matthew with a front seat on Zoom!  Or watch on our Facebook LIVE event.Two Mountain Wines

Two Mountain Winery Wine Tasting

ABOUT TWO MOUNTAIN WINERY:

Two Mountain Winery is a family affair – owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually, but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines.

Two Mountain Winery continues to produce approachable, handcrafted wines that are worth saving for that special occasion, but are accessibly priced for a casual dinner with family and friends. This family-owned operation draws on the experience of three generations who have farmed the rich soil of the Yakima Valley. The Rawn brothers oversee every aspect of the winemaking process from the grapes to the glass. Inspired by majestic Mt. Rainier and Mt. Adams that form the breathtaking backdrop of the Estate Copeland Vineyard, their award-winning wines are a reflection of the perfect climate in which they were grown.

Matthew Rawn – Winemaker, Director of Sales and Marketing

Matt Rawn

Matthew Rawn

Matthew Rawn has been winemaker for Two Mountain Winery since its inception. He helped plant the estate vineyard with his uncle Ron Schmidt in 2000 and has produced Two Mountain’s wines since the first vintage in 2002. While the vineyard was growing, Matt honed his winemaking skills by working alongside neighboring Yakima Valley wine producers and learning their craft. A passionate advocate for the Washington wine industry, Matt manages sales and marketing for the winery and enjoys talking with wine retailers and restaurateurs about the state’s world-class wines. Matt also shares vineyard duties with his brother, Patrick. Matt holds a bachelor’s degree in agricultural business from Montana State University in Bozeman, Mont. and completed enology and viticulture courses at Walla Walla Community College in Walla Walla, Wash.

Patrick Rawn – General Manager, Vineyard Operations

Patrick Rawn

Patrick Rawn

Patrick Rawn manages finances and daily operations for Two Mountain Winery and estate vineyard and shares vineyard management duties with his brother, Matt. After college, Patrick traveled the globe and spent extensive time in Europe. Patrick returned to the U.S. with plans to enter law school, but a six-month stint working for the family wine business took his career path in a new direction. Patrick’s passion for wine blossomed at Two Mountain Winery, and quickly grew into a full-fledged love affair. Patrick lives and works in the Yakima Valley, where he is a Yakima County Planning Commissioner and serves on the Yakima County Wine Tourism Consortium. Patrick holds a bachelor’s degree in political science and a minor in economics/international finance from the University of Washington in Seattle. Learn more about Matt, Patrick, and their team here.

ABOUT THE VINEYARDS:

Today Two Mountain Winery operates 300 acres of vineyards and 100% of their wines come from their estate acreage. Warm days and cool nights provide the Yakima Valley with near-perfect growing conditions, allowing both white and red grape varietals to fully express their classic characteristics. The Cascade Mountain Range provides a wonderful rain-shadow effect on the vineyard. Two Mountain Winery has warm sites averaging to 2980-degree days with an ideal 190-day growing season and annual precipitation between six to seven inches total. Learn more about their vineyards here.

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Two Mountain Winery
Yakima Valley, Washington

Cheers!

WineStyles.com

Two Mountain Hidden Horse Red Blend

Pizza Night Three Ways!

Pizzette

Hidden Horse Red Blend by Two Mountain Winery is a great wine for any occasion. This Cabernet Sauvignon based blend is easy enough to watch a movie and unwind after a long day; comforting enough while still finishing paying bills or helping with homework, and complex/rich enough to stand on its own, or pair with any meal…hence pizza three ways!

THE “BASIC WAY”
– Pre-made pizza crust or Flatbread
– Olive oil or Red Sauce
– Pepperoni, Cooked Sausage, Cooked Bacon, Cooked Chicken or some other protein
– Sliced vegetables (onions, mushrooms, peppers, olives, tomatoes, etc.)
– Fresh leafy greens if desired (basil, spinach, kale, etc)
– Cheese of choice, if desired

Directions:
1. Pre-heat oven to 425°F
2. Open crust or flatbread, place on a pizza pan, or baking sheet, then spread oil or sauce (or both) over crust/flatbread
3. Layer your meat of choice in a circular, yet sporadic pattern (if meat is wanted)
4. Sprinkle vegetables of choice, not too many, not too few.
5. Lightly top with cheese of choice (if desired)
6. Place in oven and bake until hot and golden. Once cooked to your liking, remove from the oven, let cool, and top with leafy greens (optional)
7. Slice on a cutting board, and unwind for the day

THE “MORE COMPLICATED, BUT FUN DINNER PARTY WAY”
– Google, “How to make pizza dough.”
– Procure the same ingredients as above + corn Meal
– Use Pizza Stone or Baking Sheet

Directions:
1. Pre-heat oven or BBQ to 425°F+
2. Place pizza stone in oven or BBQ to heat through
3. Make the dough according to directions
4. Heavily dust counter or cookie sheet with cornmeal and place rolled/flattened dough on cornmeal dusted sheet
5. Follow steps 3-6 from the “Basic Way”
6. Gently slide pizza from sheet to pizza stone
7. Cook until crust is golden and bubbly
8. Remove, slice/cut, serve on patio table or dining room table while enjoying your friends and company

THE “I’M EXHAUSTED” WAY
– Credit Card
– Phone Winestyles

Directions:
1. Go to WineStyles store locator
2. Order a couple pizzettes of your choice
3. Pay with credit card…curbside pick-up pizzettes and a bottle of Hidden Horse Red Blend
4. Get home, pour a glass of Hidden Horse Red Blend
5. Search favorite on-demand movie platform
6. Watch movie and enjoy Hidden Horse Red Blend. You deserve it!

© Pizza Night recipes courtesy of Two Mountain Winery.

OCTOBER WINE CLUB:

Hidden Horse Red BlendBold wine Style logoTwo Mountain Winery
Hidden Horse No. 17 Red Blend

Yakima Valley, Washington

BOLD WINE STYLE

Two Mountain Winery is a family affair. Owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines.

Aromas of spice, dark fruit, pipe tobacco and hints of oak are followed by flavors of dark berries, overripe cherries and leather. Well balanced acidity and ripe tannins finish off this signature blend.

Vineyards: 100% Estate vineyard sites. A blend of all six of Two Mountains’ estate sites
Varietal: 52% Cabernet Sauvignon, 36% Merlot, 5% Cabernet Franc, 5% Syrah, and 2% Malbec
Analysis:
13.9% alcohol / volume
pH:
3.71
Aging:
15 months in French and American oak, 22% new
Harvested: 
September 6 to October 30, 2017
Cases: 4157
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine

ABOUT THE OWNERS:

Matthew Rawn – Winemaker, Director of Sales and Marketing

Matt Rawn

Photo by Two Mountain Winery: Matthew Rawn

Matthew Rawn has been winemaker for Two Mountain Winery since its inception. He helped plant the estate vineyard with his uncle Ron Schmidt in 2000 and has produced Two Mountain’s wines since the first vintage in 2002. While the vineyard was growing, Matt honed his winemaking skills by working alongside neighboring Yakima Valley wine producers and learning their craft. A passionate advocate for the Washington wine industry, Matt manages sales and marketing for the winery and enjoys talking with wine retailers and restaurateurs about the state’s world-class wines. Matt also shares vineyard duties with his brother, Patrick. Matt holds a bachelor’s degree in agricultural business from Montana State University in Bozeman, Mont. and completed enology and viticulture courses at Walla Walla Community College in Walla Walla, Wash.

Patrick Rawn – General Manager, Vineyard Operations

Patrick Rawn

Photo by Two Mountain Winery: Patrick Rawn

Patrick Rawn manages finances and daily operations for Two Mountain Winery and estate vineyard and shares vineyard management duties with his brother, Matt. After college, Patrick traveled the globe and spent extensive time in Europe. Patrick returned to the U.S. with plans to enter law school, but a six-month stint working for the family wine business took his career path in a new direction. Patrick’s passion for wine blossomed at Two Mountain Winery, and quickly grew into a full-fledged love affair. Patrick lives and works in the Yakima Valley, where he is a Yakima County Planning Commissioner and serves on the Yakima County Wine Tourism Consortium. Patrick holds a bachelor’s degree in political science and a minor in economics/international finance from the University of Washington in Seattle.

 

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

August Sweet Club: Iowa

Sweet Wine ClubStella Rosa BlueberryStella Rosa®️ Wines
Blueberry
Piedmont, Italy

NECTAR WINE STYLE

Stella Rosa Blueberry is their winery’s newest flavor, and is a proprietary blend of several red grape varietals. The wine is combined with flavors of natural blueberry distillates & purées, making it undeniably irresistible. Its sweet and succulent blueberry taste will elevate your mood and your wine-tasting expectations.

Region: Piedmont, Italy
Analysis: 5% alcohol / volume

Food Pairing Recommendations: This flavor pairs well with fresh fruits, BBQ chicken, charcuterie, cheesecake, and cinnamon roll coffee cake.

Blueberry Frosé

Photo credit: Stella Rosa Wines

BLUEBERRY FROSÉ
Cool off this summer with a refreshing frosé! Check out this fun way to switch up Stella Rosa Blueberry Wine.

INGREDIENTS:

1 bottle Stella Rosa Blueberry
2 1/3 cups frozen blueberries, divided
¼ cup lemon juice
2 oz. vodka
fresh blueberries (for garnish)

INSTRUCTIONS:

1.Pour wine into ice cube trays and freeze for 6 to 8 hours until almost frozen solid Note: wine will not freeze completely
2. In a blender, pulse together wine ice cubes, vodka, 2 cups frozen blueberries, and lemon juice.
3. Divide frosé among 4 glasses. Garnish with a handful of fresh blueberries and enjoy!
© Recipe courtesy of Stella Rosa Wines

Stella Rosa WatermelonStella Rosa®️ Wines
Watermelon
Piedmont, Italy

NECTAR WINE STYLE

Stella Rosa Watermelon is a new, and exclusive, addition to the winery’s semi-sparkling collection. Featuring a proprietary blend of several white grape varietals, including White Moscato (an indigenous grape variety from Piedmont, Italy), and a touch of Barbera for color. Its crisp, refreshing taste showcases the natural flavors of watermelon, created using a distillation process of Italian fruits grown in southern Italy. The semi-dry character is a perfect compliment to Brunch and light appetizers.

Region: Piedmont, Italy
Analysis: 5.5% alcohol /volume

Food Pairing Recommendations: This flavor pairs wonderfully with light salads, such as Greek or Caesar, as well as salty appetizers like Edamame or Jalapeño poppers. For dessert, you can pair it with coconut cream pie!

Stella Rosa Watermelon

Photo credit: Stella Rosa Wines

SPICY STELLA ROSA RITA

A little sweet, a little spicy! Try this fun cocktail at home with this month’s Stella Rosa Watermelon Wine.

INGREDIENTS

For Drink:
5 oz. Stella Rosa Watermelon, chilled
1½ oz. Jose Cuervo Tequila Blanco
¾ oz. lime juice
2 oz. watermelon juice
1 jalapeño, sliced
For Rim:
1 tbsp. Kosher salt
1 tbsp. chili powder
Lime wedges

INSTRUCTIONS

1. Place jalapeño slices in a jar with tequila and let sit for 15 minutes for the spice to infuse the tequila.
2. Remove the jalapeño slices & set aside.
3. Mix salt and chili powder together on a separate plate. Smear the rim of the glass with a lime wedge then dip it into the salt-chili powder mixture to coat the rim.
4. Add a handful of ice to the glass.
5. In a cocktail shaker, add the juices & infused tequila; shake vigorously.
6. Strain the mixture into the glass.
7. Top off with Stella Rosa Watermelon, garnish with a Watermelon slice, and enjoy!
© Recipe courtesy of Stella Rosa Wines

Stella RosaWINEMAKING:
The grapes are harvested, pressed, centrifuged, and then held as a cold juice at 28 degrees Fahrenheit. The juice is fermented at various intervals throughout the year, which allows the wine to remain fresh and delicate throughout the entire fermenting process. The Stella Rosa family uses this technique to capture the fresh flavors of natural blueberry distillates & purées for their Blueberry wine, and an off-dry Rosé, busting with fresh flavors for their Watermelon wine. Both Stella Rosa Blueberry and Watermelon contain natural carbonation. The juice is fermented in Charmat-style, pressurized tanks, and as the alcohol is created, so is the carbonation. Once the desired sweetness is achieved, the wine is centrifuged and bottled. The alcohol level stays at approximately 5% and contains 6-10% residual sugar. Its natural acidity and low pH strike the perfect balance with the wine’s natural sweetness. 

ABOUT STELLA ROSA:
It all started in 1917, when the Riboli family founded Los Angeles’ historic San Antonio Winery. Back then, Los Angeles was the prime location for wine growing in all of California. For some time, the wine industry reigned as one of Southern California’s most economically significant and popular industries of that time. After surviving Prohibition and about a century later, the Riboli family has continued its artisan winemaking tradition through four generations. From within the tasting rooms of San Antonio Winery, customers repeatedly requested a sweeter, light, refreshing wine. The Riboli family took this unique opportunity to create a new semi-sweet, semi-sparkling wine style, which today, they are a leader of. And so, Stella Rosa was born.

our-story-mapMADE AND IMPORTED FROM ITALY:
To create the Stella Rosa wines, their family chose the region of Asti, a province in Piedmont, Italy, as the source for its aromatic grapes. The area of Asti has particular significance to the Riboli family, as it is the birthplace of their family matriarch, Maddalena Riboli. Their first Stella Rosa wine was Moscato D’Asti, which has become a flagship of this line. Soon after, Stella Rosa Rosso was created – the brand’s first semi-sweet, semi-sparkling red wine blend, and first wine of its kind to be brought to America from Asti. The rapid phenomenal successes of these two wines began the lineage of Stella Rosa, which now boasts over 20 distinctive flavors.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with strong cheeses, such as a blue cheese. Learn more about our wine and cheese pairings here.

Love the Sweet life?
“Wine” not try our Sweet Club! 

Click here to learn more >

Sweet Club