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55% Zinfandel blended with Carignane, Petite Sirah, Mourvedre, Alicante Bouschet, Grenache, Syrah, Barbera and a touch of whites for aromatics from old vine plantings (up to 100 years old) around Sonoma County, fermented with native yeasts in stainless steel and raised in a nice bit of French oak for a bold, bright-fruited, silky, and satisfying wine that is unbeatable at this price.
The grapes from this vineyard (named after George Besson Sr. and Jr. whose families have lived and tended this vineyard since the 1930s) is fermented with native yeasts, using 15% whole cluster (with the rest destemmed), and racked into neutral barrels, unfined and and unfiltered. This wine envelops the palate with black cherry skin and fruit flavors, and violet, freshly rained earth, and menthol undertones. Despite the lightness and brightness of this Grenache, all the flavors resonate with an understatedly profound intensity. Pair with roast turkey with cranberry sauce or mushroom and herbed stuffing! Jonas Mendoza
The Antle Vineyard is perched at the edge of an extinct volcano, planted on granite and limestone soils at nearly 2,000' in the Chalone AVA. Several notable California winemakers have sourced fruit from this distinctive vineyard, including Enfield, Dirty & Rowdy, and the Scholium Project. Birichino's Pinot Noir from Antle Vineyard resonates with black cherry skin and tart black raspberry flavors with meaty, earthy, and herbal undertones, framed by firm and stern tannins. Jonas Mendoza
Broadside is a project of very talented winemaker Chris Brock. The Cabernet is fermented with wild yeasts and aged in barrels, 10% of which are new. The resultant wine is remarkably fresh and full bodied with an interesting spicy character and plenty of bright, tangy dark fruit.
From the folks who run Hobo Wine Co., here we have the delicious new vintage of one of our favorite inexpensive Cabernets from California! Tart blackberry and ripe cassis mix with herbal hints and wildflower on the nose while broadly gracing the firm, rich, powerfully tannic palate. Sourced from many lesser known but sustainably or organically farmed vineyards throughout Sonoma county. Aged for nine months in neutral oak barrels. Andrew Farquhar
100% Mourvèdre sourced from vineyards in Amador, El Dorado, Monterey, and Santa Barbara counties (varies by vintage). 100% whole cluster fermentation with only native yeast used, this is a consistently generous and friendly wine with potential to evolve after a long decant. Fresh aromas of lush raspberries, tart cranberries, and mountain herbs deepen with black pepper, sandalwood, musk, and earth after a few hours. The palate offers some structure and crunchy acidity without being overly austere. We thoroughly enjoyed this with a slab of BBQ ribs. Amanda Bowman
Sourced from the Fox Hill vineyard in Mendocino, this Nebbiolo is an intriguing collection of opposites. Light and almost copper colored, the nose shows both classic and recognizably Californian fruit characteristics while still evincing the archetypal Piemontese notes of tar and roses, all blended with some mint, cedar, and finely-grained earth. Light and elegant on the palate, after a moment its deep formal structure is revealed, with the great tannin and remarkable acidity one would expect from this legendary grape. Half the fruit was destemmed and the other half remained whole cluster and was foot trod. Native fermentation was followed by a ninety day sealed maceration. This is what gives this wine its blend of delicacy and power. Two years in neutral oak barrel and one in bottle finish the journey from grape to glass. Elegant now, this wine will develop in interesting ways until at least 2025. Andrew Farquhar
Single vineyard Mourvedre, Contra Costa, sandy loam, organically farmed (not certified), spontaneous fermentation, pressed off immediately, stainless steel fermentation, neutral barrels. Restrained nose — in a refined way, mint and melon fruit on the palate, juicy, refreshing finish...
The 2017 Sauvignon Blanc is primarily from one small parcel in Contra Costa County. Laura wanted to lend a bit more material to the wine so she did a staggered pick in a neighboring vineyard to supplement. Her goal was to find a style for Sauvignon Blanc that was not overtly tropical or citrusy. We think she did a great job! It's balanced, textured, and fresh. Drink with a chill, but perhaps not too cold, as there's nice weight to this Sauvignon Blanc that may be missed at ice cold temps. Eben Lillie
There are a lot of outstanding Pinot Noirs produced in Oregon, and Kelley Fox's Maresh Vineyard bottling is one of the best. Planted in the Dundee Hill A.V.A. on reddish-brown, well-draining Jory soils, Maresh Vineyard is a sought-after, historic source for Pinot noir, one of the first planted in the region and home to a healthy polyculture that includes walnut, hazelnut, and fruit orchards, full of butterfies, birds, and bees. Kelley's blocks at Maresh, which she farms herself, contain own-rooted old vines planted in 1970. Kelley's wines offer mystery, wildness, and poise, a sort of natural beauty that you don't find often and is hard to pinpoint. Fields of flowers, silky wild strawberry fruit, and spicy raspberry, with fine, mineral earth, structure and tannins that grow with air, and lingering floral cherry notes. Fascinating now, but wise to cellar some for 10 years or more
Kelley Fox has worked as a winemaker in Oregon for 14 years, and she started her label in 2007. Her wines are a direct reflection of her sensibilities: she personally does all of her canopy work by hand, picking, sorting, and then following the natural fermentations into wine. The results are stunning, full of freshness and lifted flavors of cherry, raspberry, warm spice, and zesty acidity. Mirabai is a blend of two legendary Oregon vineyards, Maresh and Momtazi and comes highly recommended as an example of the heights that Pinot Noir can achieve.
Kudos to our friend Richard Luftig for the phenomenal quality and price of Pied a Terre Cabernet! Always one of our best-selling American reds, 2014 is a deep, ripe, and focused vintage for Pied a Terre. There is great energy and balance in this bottle, which will elevate your wintry dinners and holiday gift lists alike! Ariana Rolich
Fiona Hill is a meticulously planted, steep hillside vineyard with an ideal southern face, situated on Porter Creek’s estate. Hard clay topsoil with fractured stone bedrock places continual stress on these Pinot vines, resulting in a very expressive, unique single vineyard expression. Named after winemaker Alex Davis's daughter, this is a wine of multiple tonalities, at once containing finely-etched mineral character while also tasting like a handful of freshly-picked strawberries. Very elegantly structured, the tannins come up slowly but linger a while throughout the long, silken, resonant finish. Aged in 25% new French oak for 11 months. 420 cases produced. Andrew Farquhar
This bright, ripe, juicy old-vine Carignane is sourced from biodynamically farmed grapes from Mendocino County. Rich, rustic, and juicy, this is a perfect barbecue wine, as it has the tannins to compete with chargrilled meats but clocking in at only 13.3% alcohol. Quite plush, this wine has the extraordinary fruit concntration unique to old-vine Carignane. Carignane is traditionally considered to be a lighter grape, but in fact, at about fifty years of age it begins to concentrate rapidly, and these super-old vines create wines of stunning depth. This quixotic wine works just as well with a slight chill in the sun as with hearty beef stews. Enjoy! Andrew Farquhar
Sourced from vineyards of clay over schist, shale, and granite bedrock, this fabulous Russian River Pinot was spontaneously fermented open-top (1/3 whole cluster), with a four day cold soak. Following this were 11 months in 25% new French barrique. A brawny, grippy Pinot Noir, in no ways heavy, this is a densely structured wine with tart pie cherry and cranberry notes. This wine has a way of reminding me of a lot of great California Pinot while also being structured somewhat differently, with a higher tone, more nervous energy, and a finish as tightly wound as a well-thrown football. While the fruit is definitely present it's wrapped around a surprisingly spare mineral core. Andrew Farquhar
Grapes grown in the Dry Bone Ranch vineyard at 2,700 feet in the Sierra Foothills. Like it's companion sangiovese rose, this is pressed using high pressure, to extract as much bold character as possible from the skins. Bold tart red fruit intermingles with some garrigue, a touch of candied rhubarb, and black pepper spice. Incredible concentration of fruit and tart, pithy, mineral character. Bottled with less than 10ppm sulfur. These magnums are incredible party bottles in addition to being exclusive on the east coast to Chambers Street Wines! Andrew Farquhar
A mellow peach color in the glass, this rose is a little softer than Rootdown's other offerings, but it exhibits much of the herbal, mineral, and tea-like aspects associated with this grape. Trousseau planted in 2004 is gently foot-trod upon arrival in the winery, followed by spontaneous fermentation and cold-stabilization. Herbal, with fine green-apple fruit and a smudge of earthiness, this light and elegant rose is a great food wine. I had with hummus, tabouleh, foule, and baba ghanouj, with which it went famously. These magnums are incredible party bottles in addition to being exclusive on the east coast to Chambers Street Wines! Andrew Farquhar
Sun-drenched and scorchingly refreshing, this sangiovese rose sourced from a small 2 acre vineyard on Duncan Peak in Mendocino is the color of blood orange flesh in the glass. Hand-harvested, the grapes are then squeezed with high pressure to get a lot of flavor from the skins. Juicy and ripe, with incredible acidity, an herbal freshness, and powerful blood orange character, this is a supercharged rose with such concentration it feels like drinking a glassful of rubies. These magnums are incredible party bottles in addition to being exclusive on the east coast to Chambers Street Wines! Andrew Farquhar
Coming from some of the oldest Cinsault vines in the new world (originally planted in 1886!). Tart berry fruit on the nose with a swirl of red roses and lavender, and a hint of mint and chamomile. On the palate the red fruit follows through, backed more by leather and roses than herbal notes. Silky smooth texture and light tannins are lifted by acidity, giving it a rich texture without being at all heavy. Pair with lightly spiced meat (BBQ!), smoked salmon, or soft cheese and enjoy. AP