Merryvale Vineyards
Antigua
Muscat Dessert Wine St. Helena, California
NECTAR WINE STYLE
Golden/amber in color from its long aging in French oak, the wine is a complex combination of nuts and orange-peel aromas. Thick and rich in the mouth, the nuts and orange-peel theme continues from the entry through the long finish, highlighted by the many subtleties from the fine brandy and time in the barrel.
Variety: 100% Muscat de Frontignan from vintages 1970 to 1983
Alcohol: 19.5% alcohol / volume RS: 14% Aging: French oak barrels Food Pairing: Pairs well with tiramisu, crème brulée, almond biscotti, hazelnut torte, pecan pie, blue cheeses, and fruit Serve: Slightly chilled. Try over ice with a squeeze of Meyer lemon. Accolades: 91 pts Wine Enthusiast
WINEMAKING: The template for Antigua Dessert Wine was initially crafted at Beaulieu Vineyards by iconic Napa Valley winemaker André Tchelistcheff in the 1960s. Antigua is produced using the solera process, a system of fractional blending over a number of vintages—in this case, over decades.
In the late 1980s, Merryvale purchased the last barrels of wine Tchelistcheff initially crafted which was made from vintages 1970 to 1983. Using these barrels as the base, Merryvale began crafting the later vintages that comprise the Antigua solera. The must was partially fermented, and fermentation was arrested by the addition of fine pot-still brandy. Merryvale made this wine from vintages 1992 through 1997. Today, Antigua solera is an average of 35 years old.
ABOUT THE WINERY: Napa Valley was a different place when the winery currently known as Merryvale Vineyards was established. It was 1933, and Sunnyhill Winery, as it was then called, was the first to be built in Napa after the repeal of Prohibition. This is where Robert and Peter Mondavi got their start, making wine with their father, Cesare Mondavi. It was a time when rail cars running in front of the property carried their wines to San Francisco and beyond. In the 1940s and 50s, when the site was the “co-op” known as Sunny St. Helena, this same winery was where a small group of Napa Valley grape growers brought their harvested fruit to be crushed, vinified and sold. Later, in the 1970s, the building served as a wine storage facility for The Christian Brothers.
Merryvale’s modern history began in 1983, when a small group of likeminded partners bottled its first wine under the Merryvale label. In 1986, the group purchased Sunny St. Helena, and after extensive renovations, changed its name to Merryvale Vineyards, giving it the historic St. Helena home it occupies to this day. Learn more about Merryvale’s storyhere>
Belaire Luxe Rosé is a gorgeous wine with style, made at their award-winning winery in Provence, France. Deep pink color with aromas of fresh strawberry and raspberry. Creamy and rich on the palate with more berry flavors and a slight touch of wood, and surprising lightness in the mouth. Long, velvety finish.
PAIRING SUGGESTIONS: Belaire Luxe Rosé is excellent as a chilled aperitif, with or without ice and fresh fruit, and pairs well with cheeses and desserts.
WINEMAKING: Belair Luxe Rosé is a blend of Syrah, Grenache and Cinsault with an exquisite dosage of oak-aged Syrah. It epitomizes the qualities that have made their wines so popular: classic taste, superb drinkability, striking and stylish packaging. Luxe Rosé is bottled with a crystal-clear bottle that showcases the beautiful deep pink color of the wine, which comes from a slightly different grape blend than their classic Belaire Rosé. Embossed foil labels and the eye-catching metallic pink lettering creates a stunning bottle. It’s an extraordinary wine from grape to glass, tailor-made to please crowds, anytime of the year.
Luc Belaire
Gold Brut
Burgundy, France
BUBBLY WINE STYLE
Balanced and elegant, Luc Belaire’s Gold Brut begins with aromas of stone fruits and fresh pear alongside brioche and limestone. Tropical notes of mango complement fresh Chardonnay fruit on the palate. Finely structured and delicate, the wine has a light, dry finish.
PAIRING SUGGESTIONS: Belaire Brut Gold is a versatile wine, ideal for pairing with nearly any cuisine, and achieves a perfect balance of fresh Chardonnay fruit, a hint of peach, pear, and brioche, and a refreshing, dry finish. Enjoy as a well-chilled aperitif or pair with seafood, grilled vegetables, or poultry.
WINERY NOTES: Belaire Brut Gold, crafted in the heart of Burgundy from a blend of handpicked Chardonnay and Pinot Noir grapes, is stunning inside and out. For the dosage, organic sugarcane is used, bringing structure and length to the wine, and recreating a style popularized in the Années folles – France’s 1920s artistic and cultural renaissance. A crystal clear glass bottle showcases the golden cuvée within, while minutely-detailed, embossed foil labels complete a gorgeous package that invites the touch as well as the taste.
ABOUT THE WINERY: Luc Belaire wines are crafted by their 5th and 6th generation father and son winemakers at their 120-year old maison, where ancestral winemaking traditions are alive in each bottle. Wineries are located in Burgundy and Provence, two of the world’s most respected and historic winemaking regions.
Deep ruby in color, the wine opens with aromas of black cherry, blackberry, and wild strawberry layered with cocoa, dried rose petal, and baking spice. The palate is rich and polished, offering concentrated dark and red berry fruit framed by vibrant acidity and refined tannins. The finish is long and balanced, delivering the bold yet elegant style that defines Belle Glos.
Varietal: Pinot Noir Alcohol: 14.8% alcohol / volume Vineyards: 38% Las Alutras, 32% Clark and Telephone, 30% Diaryman Aging: 12 months in French oak barrels (60% new)
WINEMAKING NOTES: Fruit for this anniversary blend was harvested in the early morning so grapes arrived at the winery cool, preserving freshness and aromatics. The clusters were destemmed without crushing and cold-soaked to gently extract color and flavor. Fermentation took place in a combination of open-top and closed stainless-steel tanks, with punch-downs and pump-overs used to build structure and texture. The wine completed malolactic fermentation before aging up to 12 months in French oak barrels (60% new), adding depth and polish while allowing the coastal vineyard character of Las Alturas, Clark & Telephone, and Dairyman to shine.
WINEMAKER NOTES: “For 25 vintages, Belle Glos has pursued a singular vision: crafting bold, expressive Pinot Noir from California’s most compelling coastal vineyards. Named in honor of my grandmother Lorna Belle Glos Wagner, the brand is built on family, place, and an unwavering commitment to style. This 25th Anniversary Pinot Noir commemorates that journey, uniting fruit from Las Alturas, Clark & Telephone, and Dairyman into a single, celebratory blend. Each vineyard contributes its own coastal character—power, structure, and vibrant fruit—creating a wine that is layered, polished, and unmistakably Belle Glos. This limited anniversary release is both a tribute to the past and a statement of the house style that has defined Belle Glos for a quarter century.” – Joseph Wagner, fifth generation Winemaker
ABOUT THE WINERY:
Owner/winemaker, Joe Wagner chose the name Belle Glos (pronounced “BELL GLOSS”) to honor his grandmother, Lorna Belle Glos Wagner. Lorna co-founded Caymus Vineyards in 1972 alongside Charlie Sr., and Chuck, Joe’s grandfather and father, respectively. She was an inspirational figure to Joe and an avid lover of Pinot Noir.
Belle Glos showcases distinctive Pinot Noirs produced from some of California’s top wine-growing regions. The vineyard locations can all be described as coastal, but the climate differences are significant, depending on the amount of fog, wind, sunlight, and soil type at each site. Each wine is crafted to distill the purest essence of the vineyard into elegant expressions of California Pinot Noir. Learn more at Belle Glos>
Investor shows inviting aromas of dark plum, bramble berry fruit and delicate floral violet on the nose with subtle hints of pencil shavings and sandalwood. The palate is plush and mouth filling with macerated dark berry fruits. Layers of ripe boysenberry, black cherry, blackcurrant, and black plum lead upfront while more rustic notes of wild anise, tea leaf and lavender provide freshness and appeal. The well-integrated oak provides notes of warmth with toffee, hazelnut, and mocha notes, adding nuance and richness, supported by the fine-grained tannins that create structure and softness, making this an incredibly appealing and drinkable red blend. A backbone of acidity provides a bright, vibrant note, that leads to a long mouth pleasing finish that is spiced and comforting.
Varietals: 39% Merlot, 29% Petite Sirah, 21% Cabernet Sauvignon, 8% Malbec, 2% Tannat, 1% Petit Verdot Appellation: Napa Valley, California Alcohol: 14.5% alcohol / volume Maturation: Aged for 20 months: Petite Sirah in American oak barrels (25% new), Bordeaux varieties in French oak (35% new). Pairing Suggestions: Perfect to pair with braised ribs, rich ragouts and hearty culinary treats.
WINEMAKING NOTES: The Stags Leap District is located five miles north of the town of Napa, and east of the Napa River, along the Silverado Trail. This combination of Napa Valley’s extended growing season with the accentuated warmth and cooling of the Stags Leap District results in an ideal balance of acid and sugar in the fruit. The wine grapes are given time to mature and develop their characteristic soft texture and intense flavors. Maceration and fermentation followed suit for each of the varieties, which allowed our winemakers to monitor and evaluate each lot individually, coaxing each varietal to its maximum potential. The wine aged in oak for 20 months – the Petite Sirah in American oak barrels (24% new) while the Bordeaux varieties go to French oak (35% new). The final assemblage was blended just prior to bottling.
VINEYARD NOTES:
The Investor is a red wine that beautifully blends together the unique flavors and expressions of Merlot, Petite Sirah, Cabernet Sauvignon and Malbec, resulting in a powerful, yet approachable assemblage with significant fruit presence. The Merlot contributes fresh red berry aromatics and a soft, velvety texture to balance the power of Petite Sirah, which adds concentration, tannins, spice, and blueberry flavors. The Cabernet Sauvignon further increases the final blend’s complexity and depth, and the Malbec’s incredibly vibrant floral aromatics heighten the blend’s freshness. Most of the Petite Sirah fruit comes from estate vineyards in Oakville and Oak Knoll, and additional fruit is sourced from a diverse selection of northern and southern Napa Valley vineyards to broaden the wine’s floral and spicy characteristics. The Merlot is sourced from Stags’ Leap estate vineyards as well as grower vineyards in the heart of Napa Valley, and a selection of southern valley floor Cabernet Sauvignon fruit makes up the balance of the blend.
ABOUT STAGS LEAP WINERY: On one of California’s earliest wine estates, a unique terroir and ideal microclimate support a classical standard of viticulture, land use, and winemaking that is as relevant today as it was over a century ago. An intimate valley within the greater Napa Valley, Stags’ Leap is a 240-acre estate, of which 85-acres are planted with grape vines. Learn more about Stag’s Leap and their history>
Daughters and Sons
Cabernet Sauvignon Columbia Valley, Washington State
BOLD WINE STYLE
This Cabernet comes from Columbia Valley, the most highly regarded area of wine growing in Washington, and is a classic wine with a modern twist. With elements of dark fruit and cherry cola, this wine steals the show every time….no matter who else is in the room.
WINE DETAILS:
Varietals: 100 % Cabernet Sauvignon
Alcohol: 13.5% alcohol / volume
pH: 3.70
TA: 7.9 g/L
Appellation: Columbia Valley AVA, Washington State
Fermentation: Stainless steel for three weeks before being pressed to neutral French oak for ML completion
Aging: 12 months in French oak, no new barrels
Pairing: Best enjoyed with friends at BBQ or at home in a cozy sweater.
ABOUT DAUGHTERS AND SONS: The Founders of Daughters and Sons have (collectively) been involved in wine making for several decades. They focus on minimal intervention winemaking to showcase each variety and vintage to its fullest, not manufacturing the same product year in and year out. Crafted with intent and purpose, the winemakers focus on creating fruit driven, delicious wines from some of the best vineyards in the Pacific Northwest. “Daughters and Sons” was created to provide a legacy in the wine business, but with a simple style of wine that is made for family gatherings. Learn more at Daughters and Sons>
Balsamic Glazed Short Ribs with Creamy Parmesan Polenta
SHORT RIB INGREDIENTS:
3½ to 4 lbs. bone-in beef short ribs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 ½ cups Columbia Valley Cabernet Sauvignon wine
2 cups beef stock
¼ cup balsamic vinegar
2 tablespoons brown sugar
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
POLENTA INGREDIENTS:
1 cup coarse cornmeal
4 cups chicken or vegetable stock
1 cup whole milk
3 tablespoons butter
¾ cup freshly grated Parmesan cheese
salt and pepper
DIRECTIONS:
Heat oven to 325°F.
Season short ribs generously with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides, working in batches. Remove.
Add onion, carrots and celery. Cook 5–6 minutes.
Add garlic and tomato paste; cook 1 minute.
Pour in Cabernet and balsamic vinegar, scraping up the browned bits.
Stir in beef stock, brown sugar, thyme, rosemary and bay leaves.
Return short ribs to the pot. Liquid should come about halfway up the meat.
Cover and braise for 2½–3 hours, until the meat is fork-tender.
Remove ribs and strain the sauce if desired. Simmer sauce uncovered until slightly thickened.
For polenta, bring stock and milk to a simmer. Slowly whisk in cornmeal. Cook 25–30 minutes, stirring frequently.
Stir in butter and Parmesan. Season to taste.
Spoon polenta onto plates, top with a short rib and drizzle generously with the Cabernet balsamic sauce.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases and 15% off encore purchase of Wine Club wines.
A light and bright blend of white Rhône varietals, with delicate notes of spring flowers and candied orange peel, with a fresh and lively finish.
WINE DETAILS:
Varietals: 90% Viognier, 10% Roussanne/Marsanne
Alcohol: 13.3% alcohol / volume
pH: 3.87
TA: 4.3 g/L
Appellation: Columbia AVA, Washington
Vineyards: Andrews Family, Horse Heaven Hills and Boushey in Yakima Valley
Aging: Neutral French puncheons with weekly bâtonnage
Pairings: Soups with earthy spices, aged cheeses like Manchego or Gruyère, savory charcuterie, cured meat like prosciutto or salami, garlic herb roast chicken or rich seafood.
WINEMAKING NOTES: 90% Rhône blend on skins for six weeks, then aged in neutral French puncheons with weekly bâtonnage (stirring settled yeast and grape sediment back into aging wine). 10% direct pressed Viognier is added during fermentation, bringing added brightness and vibrancy.
ABOUT SONDER WINES: Founded in 2016 by Riley Miller, Sonder makes handcrafted wines that celebrate Washington State and the vineyards where they begin. Working with some of the region’s best grape growers, Sonder takes a simple, minimal intervention approach, allowing the grapes, vineyard and natural surroundings to shine through. The result? Fun, energetic wines with a true sense of place. Learn more about Sonder Wines>
Butternut Squash and Apple Soup
SOUP INGREDIENTS:
1 medium yellow onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 large butternut squash, peeled, seeded and roughly chopped
4 small red apples, peeled, cored and chopped
¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
4 cups vegetable or chicken stock, low-sodium
1 cup heavy whipping cream or whole milk
Kosher salt and freshly ground pepper
1 tablespoon lemon juice
CROUTONS INGREDIENTS:
2 tablespoons unsalted butter
12 baguette slices
½ cup grated Gruyère cheese
1 teaspoon minced thyme
Kosher salt and freshly ground black pepper
SOUP DIRECTIONS:
Place a large, heavy saucepan on the stove over a medium-heat and add the oil.
When the oil is shimmering, add the onions and cook until tender and translucent, about 8 minutes.
Add the garlic and cook until fragrant, about 1 minute. Add the squash and cook, stirring often, until it starts to soften, about 10 minutes.
Add the apples and spices and cook until lightly brown, about 5 minutes. Add the stock (just enough to cover the vegetables) and bring to a boil.
Reduce to a simmer and cook until the vegetables are very soft, about 30 minutes.
Remove from the heat and, using an immersion blender, puree soup until smooth. Alternatively, you can puree the soup in batches in a food processor or blender. Use a wooden spoon to stir in the heavy cream or milk into soup.
Add lemon juice and taste and season with salt and pepper.
CROUTON DIRECTIONS:
Preheat a broiler.
Using an offset spatula spread the butter on 1 side of each slice of baguette. Arrange the bread, buttered side up, on a baking sheet. Sprinkle with cheese, thyme and salt and pepper.
Transfer the baking sheet under the broiler until the cheese melts, about 1 minute.
SERVING:
Ladle the soup into warmed soup bowls. Serve immediately with Gruyère croutons.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases and 15% off encore purchases of Wine Club wines.
Red fruits and bright blue berries, notes of garrigue and spices. Classic characteristics of a Côte du Rhône wine, with a lively and refreshing palate.
Fermentation: Whole berry with 5-day cold soak under dry ice followed by native yeasts, minimal sulfites added
Aging: 5 months in mix of neutral French puncheons and stainless steel
Pairings: Food friendly, shines with roasted or grilled meats and rustic dishes. Enjoy with Comté, Gruyère or Aged Gouda cheese.
WINEMAKER NOTES: “This blend of red and white grapes is one of the last wines we harvest. Our goal is to find the perfect moment when the red and white grapes are in harmony, balancing the vibrant fruit flavors and acidity. The result is a crisp and fresh wine.” — Riley Miller
ABOUT SONDER WINES: Founded in 2016 by Riley Miller, Sonder makes handcrafted wines that celebrate Washington State and the vineyards where they begin. Working with some of the region’s best grape growers, Sonder takes a simple, minimal intervention approach, allowing the grapes, vineyard and natural surroundings to shine through. The result? Fun, energetic wines with a true sense of place. Learn more at Sonder Wines>
Harissa-Honey Grilled Pork Tenderloin with Charred Peaches and Herbed Couscous
PORK INGREDIENTS:
1 ½ lbs pork tenderloin
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon harissa paste
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon black pepper
CHARRED PEACHES INGREDIENTS:
3 ripe but firm peaches, halved and pitted
1 tablespoon olive oil
1 teaspoon honey
pinch of salt
HERBED COUSCOUS INGREDIENTS:
1 cup pearl couscous
1 ½ cups chicken stock
2 tablespoons chopped fresh mint
2 tablespoon chopped parsley
2 tablespoon toasted sliced almonds
zest of one lemon
juice of ½ lemon
2 tablespoons olive oil
DIRECTIONS:
Whisk together olive oil, honey, harissa, Dijon, paprika, cumin, salt and pepper.
Rub mixture over pork tenderloin. Let stand for 20–30 minutes.
Heat grill to medium-high.
Grill pork about 4–5 minutes per side, turning until browned and the internal temperature reaches 145°F.
Remove and rest for 10 minutes.
Brush peach halves with olive oil and grill cut-side down for 3–4 minutes until nicely charred. Turn briefly.
Meanwhile, cook pearl couscous in chicken stock according to package directions.
Toss warm couscous with mint, parsley, almonds, lemon zest, lemon juice and olive oil.
Slice pork into medallions.
Serve over couscous with grilled peaches alongside. Drizzle the peaches with a tiny bit of honey just before serving.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases and 15% off encore purchases of Wine Club wines.
Charles Smith Wines Kung Fu Girl
Riesling Washington State
NECTAR WINE STYLE
This medium-bodied Riesling is beautifully balanced with a burst of in-your-face flavor. You cannot escape the white peach and light floral aromas that fill your senses, rounded out with a refreshingly dry finish. The bright citrus flavors with pronounced Meyer lemon take the palate to exhilarating heights with crisp, tart acidity.
Variety: 100% Riesling
Alcohol: 12% alcohol / volume Total Acidity: 7.6 g/L pH: 3.1 g/L RS: 0.14% Food Pairing: Pairs best with spicy ramen, Sriracha pork tacos, and Chinese take out.
WINE AND CHEESE PAIRING RECOMMENDATION: Try this wine with a spicy asian-fusion cheese such as the TomaRashi from Point Reyes— their creamy Toma cheese infused with Shichimi Togarashi, a Japanese spice blend. Learn more about our wine and cheese pairings here.
WINERY NOTES: Inspired by a fight scene in a notorious martial arts film, the idea of Kung Fu Girl was born: a killer white wine made to be paired with Asian food. This uniquely dry Riesling won’t have you fighting for flavor, but will leave you craving more. Dangerously delicious wine…outta Washington.
ABOUT THE WINERY: Charles Smith is the visionary winemaker behind iconic brands like K Vintners and CasaSmith. Charles has received over 300 scores of 95 points-and-above and over 1,400 scores of 90 points-and-above from leading wine publications. And it all started a little over 20 years ago, with 330 cases of 1999 K Syrah sold out of the back of Charles’ 1987 Astro van. Today, and many accomplishments later, Charles Smith creates wine for the people. Wine that is significant. Wine that proclaims, “I am from Washington”. Learn more here.
Villa Pozzi’s Moscato features aromas of tropical fruits, apricots, and orange blossoms. It is crisp, refreshing, and slightly effervescent, with a gentle sweetness and lingering flavors of tangerine and honeysuckle.
Variety: Moscato
Appellation: Terre Siciliane IGT, Sicily, Italy Sourcing: Petrosino region Pairing: Pairs well with spicy foods and cheeses
WINE AND CHEESE PAIRING RECOMMENDATION: Reach for a spicy cheese to pair with this Moscato. Learn more about our wine and cheese pairings here.
ABOUT THE WINERY: Daniele and his son Matteo are 4th and 5th generation winemakers with a family vineyard located in the Marsala region of Sicily. For generations, their family has dreamt of sharing the beauty of Italy and the delicious taste of Sicilian wines with the world. In honor of the Pozzi family legacy and the rich soil in which it was born, the beauty of Sicily is woven into every bottle of Villa Pozzi. Each unique tile shares a piece of the country’s long history. Learn more here.
Gloria Ferrer Wines Blanc de Blancs Chardonnay Carneros, California
BUBBLY WINE STYLE
This wine opens up with an enticing orange blossom bouquet, lively bubble trails and fine mousse. On the palate, the wine is creamy, clean and refreshing. Flavors of Granny Smith apples, lemongrass, brioche and vanilla crème resolve with lively mineral notes into a well-balanced finish.
Made exclusively from hand-harvested Chardonnay, this wine is the superb result of meticulous grape growing, artisanal cellar practices, and the winemaker’s considerable blending skills. Blanc de Blancs is prized among sparkling wine connoisseurs for the rich textural qualities, complex aromas and flavors, elegance, and solid aging potential.
Varietals: 100% Chardonnay Appellation: Carneros, California Alcohol: 12.5% alcohol / volume Total Acidity: 0.8 g/L pH: 3.28 Dosage: 12.2 g/L
FOOD PAIRINGS: The crisp freshness, beautiful acidity, and linear focus of the wine, pair well with dishes that have rich and unctuous textures, but delicate flavors. The acidity in the wine will cut through richness, but the subtle flavors of the wine will be overpowered by food matches that are bold — to create balance, opt for subtle and nuanced flavor profiles in your dish. Think avocado, smoked salmon, lobster and crab, East Coast oysters, caviar, and soft cheeses. Accent with fresh herbs or fruit garnishes to bring the California spirit to your plate. This sparkling wine pairs well with seared scallops, baked halibut, and fresh oysters. For cheese, pair alongside a rich Brie or soft goat cheese.
WINEMAKING: Grapes were handpicked and transported to the winery in small bins where they are gently whole-cluster pressed to retain the delicate vibrancy and freshness. Fermented in stainless steel tanks at 55-60°F, the wine is then bottled and aged on the lees for 2 years to develop complexity and effervescence.
ABOUT THE WINERY Gloria Ferrer is the first sparkling winery in Carneros AVA, located in the southern Sonoma and Napa counties of Northern California. Gloria and José Ferrer’s story began with a shared dream rooted in family tradition and carried forward by partnership and belief. Inspired by his Spanish winemaking heritage, José set out to bring traditional method sparkling wine to the New World, a vision strengthened by Gloria, whose passion, curiosity, and support matched his own. Together, they established themselves in Carneros, drawn by its familiar landscape, where their combined dedication transformed a personal dream into a lasting legacy—one that continues to be reflected in every bottle of Gloria Ferrer sparkling wine. Today, an integrated approach fuels everything they do with the intent to create sparkling wines as close to brilliant as humanly possible. They constantly ask themselves, “what should we be doing for the health of our employees, the land, the air, the vines, the grapes, and the wines.” Learn more here.
Charles Smith Wines
Bubbled KungFu Girl
Riesling
Columbia Valley, Washington
BUBBLY WINE STYLE
This 100% Sparkling Riesling explodes with notes of white peach, lime zest and, jasmine, underscored by crisp minerality and a dry, mouthwatering finish. Zippy, focused acidity drives the wine forward like a roundhouse kick of freshness, balanced by a delicate touch of orchard blossom and wet stone. Unapologetically expressive and endlessly food-friendly, Bubbled Kung Fu Girl is not just a Riesling it’s a movement. Pair it with spicy noodles, salty snacks, or a good dose of rebellion.
Varietal: 100% Riesling Appellation: Columbia Valley, Washington Alcohol: 12% alcohol / volume TA: 7.7 g/L pH: 3.15 RS: 0.14%
WINERY NOTES: Born from the windswept cliffs of the Evergreen Vineyard in Washington’s Ancient Lakes AVA, Kung Fu Girl is a Riesling with a rebel’s soul and poet’s precision. This high-elevation site, known for its dramatic diurnal swings and fractured basalt soils, yields fruit bursting with tension, purity, and electricity.
Charles Smith Wines
Bubbled Band of Roses Rosé
Yakima Valley, Washington
BUBBLY WINE STYLE
From the Ancient Lakes AVA, Cabernet Sauvignon and Syrah bring vibrant acidity and luminous color that shimmers in the glass. The Cabernet lays the foundation with crisp, electric freshness, while Syrah turns up the volume with rich, expressive character. From Yakima Valley’s cooler sites, Sangiovese enters like a show-stopping drum solo; complex, spicy, and perfectly timed to keep the rhythm alive. The result is a Rosé that is as layered as it is lively, bright and refreshing with a dry finish and an attitude that is unmistakably Charles Smith.
WINERY NOTES: This unapologetically bold Sparkling Rosé hits all the right notes. Crafted from a trio of powerhouse grapes, it’s a wine with style, soul and just enough edge to turn heads. Whether you’re celebrating, stage diving, or just vibing, this one is made to sparkle. Born to Sparkle. Made to Rock.
ABOUT THE WINERY: Charles Smith is the visionary winemaker behind iconic brands like K Vintners and CasaSmith. Charles has received over 300 scores of 95 points-and-above and over 1,400 scores of 90 points-and-above from leading wine publications. And it all started a little over 20 years ago, with 330 cases of 1999 K Syrah sold out of the back of Charles’ 1987 Astro van. Today, and many accomplishments later, Charles Smith creates wine for the people. Wine that is significant. Wine that proclaims, “I am from Washington”. Learn more here.
Aromas of cherry and blackberry, then highlights of white pepper. Bold cherry/currant jam flavors followed by a hint of allspice, with a through note of minerality. This medium-bodied blend amplifies the prominent cherry/currant jam notes, while easy tannins offer a successful pairing with lighter fare, including a BLT sandwich or a Cobb salad. Perfect with lunch on a Saturday.
Aging Program: 21 months, 27% New French Oak and 73% Neutral Oak
Accolades:
Gold Award Winner – 2026 San Francisco Chronicle Wine Competition
Best of the NW – 2025 Gold Medal Sip Magazine
Capital Call Vintners: Steve Bruere (left), Nikki Bruere (middle), Alan Busacca (right)
ABOUT THE WINERY:
Capital Call Vintners was born from a chance meeting between Iowa entrepreneur Steve Bruere and renowned Washington viticulturist Alan Busacca, whose shared passion for agriculture, exceptional vineyards and fine wine sparked a lasting partnership. Together, they craft expressive wines that showcase the Pacific Northwest’s world-class growing regions. Bringing their vision full circle, Steve and his wife Nikki, returned to their Iowa roots by opening The Mercantile in Cumming, Iowa.
Cashflow is one of the portfolios at Capital Call Vintners, showcasing great wine that is born from a harmonious marriage of soil, climate, and grape. The unique label designs in the Capital Call portfolio convey each wine’s personality while fostering curiosity and excitement, and encouraging aficionados to explore the full range of our diverse portfolio. Every detail is designed to spark joy and celebrate the fun-filled adventure of grape-growing and winemaking. Learn more here.
The Cashflow Sauvignon Blanc showcases the versatility of the grape when grown in a warmer climate. Enjoy aromas of citrus, pears, and apricots, balanced with the tart and acidic mouthfeel you love in a Sauvignon Blanc. It’s fresh, lively and clean – the perfect beverage for Summer. The subtle grapefruit essence invites a pairing with brunch; perfection with a gruyere/shallot omelette or Eggs Benedict.
WINE DETAILS:
Varietals: 100% Sauvignon Blanc
Alcohol: 13.5% alcohol / volume
Residual Sugar: 0 g/L
Appellation: Columbia Valley AVA, Washington
Bottling Date: March 24th
ABOUT THE WINERY:
Capital Call Vintners was born from a chance meeting between Iowa entrepreneur Steve Bruere and renowned Washington viticulturist Alan Busacca, whose shared passion for agriculture, exceptional vineyards and fine wine sparked a lasting partnership. Together, they craft expressive wines that showcase the Pacific Northwest’s world-class growing regions. Bringing their vision full circle, Steve and his wife Nikki, returned to their Iowa roots by opening The Mercantile in Cumming, Iowa.
Cashflow is one of the portfolios at Capital Call Vintners, showcasing great wine that is born from a harmonious marriage of soil, climate, and grape. The unique label designs in the Capital Call portfolio convey each wine’s personality while fostering curiosity and excitement, and encouraging aficionados to explore the full range of our diverse portfolio. Every detail is designed to spark joy and celebrate the fun-filled adventure of grape-growing and winemaking. Learn more here.
Gougères (French Cheese Puffs)
INGREDIENTS:
1 cup (250ml) water
80g / 5.5 tbspbutter, unsalted, cut into 1.5 cm / 0.5″ cubes
Preheat the oven to 425°F. Lightly grease 2 trays then line with parchment / baking paper.
Place water, butter and salt in a saucepan over medium high heat. Bring to a boil until butter is full melted.
Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.
Return to stove on LOW heat and mix for 1 minute (this dries the mixture out).
Remove from stove, leave for 2 minutes.
Add 1 egg, mix vigorously until incorporated – batter splits at first, but it always comes together.
Add 3 more eggs, one at a time, mixing until incorporated before adding the next. Good arm workout! (Or use electric beater)
Stir in 2 cups cheese.
Drop 1 tablespoon mounds onto trays (small cookie scoop is ideal, otherwise use a measuring tablespoon and a teaspoon to scrape out. Can make larger – good for dunking)
Brush with yolk, then top with a pinch of reserved Cheese for topping.
Bake 25 minutes.
Allow to cool for 15 minutes so they become crusty and inside dries out a bit.
Serve warm as pre dinner nibbles, finger food at gatherings, or dunk into soups and stews.
Merryvale Vineyards
Luc Belaire
Luc Belaire
Belle Glos
Stag’s Leap
WineStyles Tasting Station 