Summer is officially here... which means everyone wants white wines... and I find myself with stacks of reds and no homes for them... poor little bottles. They are so sad! Won't you help them out?

Please reply to order, as the pricing structure is hard for me to put in the system... "Mix" means you can mix any of these wines in that quantity to get the price... some things are just on sale... others you need to mix a certain quantity overall to get there. That's my way of staying fair to people who already bought the wine. Nothing is worse than a sale on something at a lower price than you just bought it a week ago!

There are 12 wines here... in no particular order... at all price points... happy shopping!

Podere il Palazzino Edoardo Sderci La Casina Girasole 2018

• Regularly $19.99
• Mix 12 - $13.99 
• Mix 6 - $14.99

 2018 is another outstanding vintage in Chianti, with respected critic Antonio Galloni rating it 94 pts, saying, "The 2018s are gracious wines of immense pleasure." I could go for immense pleasure... you? And consider that Antonio Galloni rated the sibling wine, Azzero, made without sulfites, but from the same vineyard and otherwise pretty much the same wine, 91 pts, saying, "The 2018 Azzero Edoardo Sderci is rich, pliant and explosive, with fabulous young Sangiovese intensity and tons of vinous richness. Dark cherry, plum, lavender and spice are pushed forward in this utterly delicious, inviting pure Sangiovese from Il Palazzino. This is such a gorgeous, pure wine."

And here we have Single Vineyard Chianti Classico… consistently rated 90 pts… for less than $14?

Uh… surely that is a typo? That ‘1’ should be a ‘2’, right? $23.99? I mean, that would still be a sweet deal, considering the average price for a wine like this is about $27. So, typo, right?

Nope.

Here’s the deal… the wine hails from the vineyard known as La Casina Girasole, a limestone and marl-rich vineyard in the southern sweet spot of the Chianti Classico zone known for producing powerful and intense wines. Brothers Alessandro and Andrea Sderci, Palazzino’s proprietors, recently renewed the vineyard, originally planted in the early 1970s, by grafting selected Sangiovese clones onto the old rootstock. Sticklers for upholding the honor of their region, the brothers felt that such young fruit, even though coming from old vines, was not “worthy” of being labeled Chianti Classico. Nevermind that most producers would kill for such fruit! Always a crowd-pleaser, the Palazzino Rosso offers a combination of fruit, earth and minerality that is the hallmark of great Chianti Classico. Juicy notes of Morello cherries and plums are supported by notes of anise, sweet thyme and a whiff of truffle before diving back into more dark red fruit and a mouthwatering finish. I still cannot believe the price. Compare with others’ $20+ Chiantis! An absolute steal.

Casa Castillo El Molar 2019

Sale on its Own $24.99 – Beats Best US Price Online by $5!!!

Mix Six - $20.99

94 pts Wine Advocate for past two vintages / 93 pts Penin Guide

100% Garnacha (Grenache) from the parched, barren region of Jumilla, in southeastern Spain. While Garnacha has been grown in Jumilla for centuries it has never been taken quite as seriously as Monastrell and most of it has been blended with other varieties. This seems all the more remarkable considering how closely the terroir of Jumilla resembles that of the Southern Rhone – hot, dry summers and a limestone subsoil topped with gravel. 

A few years back owner José Maria Vicente planted Garnacha in some of his most gravelly soils and highest elevation – over 2,400 feet. The result is stunning! An explosion of aromas starts this party; floral notes of cherry blossoms along with strawberries and raspberries lead into a round mouthful of fruit, darker than the nose, but still fresh and vibrant. Cracked pepper adds a fine spiciness to the smooth finish.

“This is the first year the wine is produced with 100% full clusters, in a vintage when they had a bit of everything, higher ripeness but also freshness and balanced. The wine is rich and aromatic, a little intoxicating, with aromas of dry flowers and a touch of aromatic herbs. The palate shows ultra fine tannins and very good balance. Brilliant ruby-red. Suave, smoke-inflected cherry and dark berry aromas are complemented by touches of violet and cracked pepper. The palate shows very good focus, with a spicy nuance lifting the gently sweet, energetic black raspberry, cherry-cola and lavender pastille flavors. Supple, well-knit tannins give firmness to the clinging, floral finish of this sappy, incisive and seamless wine.” WA on the 2017

Casa Castillo Vino de Finca 2018

Sale on its Own $21.99

Mix Six - $18.99

93 pts Wine Advocate / 93 pts Penin Guide

Proprietor Jose Maria Vicente is not simply satisfied to produce the best Monastrell. He is driven to explore the various aspects of terroir found throughout his property. With this wine, only the fourth vintage, he wants to express the character of his entire estate – hence Vino de Finca – “Farm Wine”… or more accurately “Wine of the Estate.” He has selected Monastrell from four plots deemed exceptional and fermented at low temperatures to preserve acidity and aromatic fruit. To this he adds 25% Garnacha planted in his most gravelly soil.

The result is just… well… Luis Gutierrez of Wine Advocate opined about the lesser-rated 2016 that it was “simply unbelievable.” Exactly! It is hard to put into words… incredibly expressive and aromatic, with notes of flowers mingling with spicy blackberry and blueberry fruit. Acidity? Check! Tannins? Smooth and refined.

This is just plain “stupid good.” Yep. I am breaking out the grammatically incorrect term… this is just… uh… duh… um… someone check that price again!

The aromas hit you before the wine finishes pouring into the glass – just exploding with bright cherry, plum and black raspberry notes. A juicy explosion of vibrant fruit melds together with hints of cracked black pepper and a delicate floral note all pulled back together by fine tannins on the finish. Food? Well, this is everyday wine for everyday food – a la American dishes like burgers, ribs, chops and chili are easy options. Feeling a bit Spanish tonight? Try one of my favorites from the region – revuelto: eggs scrambled with beans, garlic onions and ham. Man, the Spanish love their eggs, and so do I! Not just for breakfast, folks! Or, try Chuletas al ajo cabañil… lamb chops with garlic! Or paella… with snails and rabbit! (Click on the pic for a recipe)
 

Chateau Pesquie Edition 1912M 2019

Regularly $18.99

Mix a case or more $12.89 each - Beats Best US Price Online!
Mix six or more - $13.99 each
All Else Sale $14.99

91 pts Jeb Dunnuck / 90 pts Wine Advocate

“This family-run estate is unquestionably one of the reference point estates for the Ventoux appellation. These are serious wines, at great prices, and readers need to jump on these before the prices catch up with the quality.”

Oh, Jeb… wanna job? It’s rare to hear a critic be so forthcoming with a sales pitch. Heck, he doesn’t even profit from the sale! But, folks, he is dead on. This is a ridiculous buy!

So what is it? A blend of 70% Grenache and 30% Syrah from high-altitude vineyards on the slope of Mont Ventoux. “1912m” on the label refers to the height, in meters, of the famed mountain that separates the Rhone Valley from the Ventoux region. In the shadows of the Mont, this is a coolest microclimate of the Southern Rhone/Provencal area. The dramatic shift between sunny days and cool nights provides a long growing season and a ridiculously fresh and vibrant wine.

I am going to keep this week’s offer simple. No background, no story, no explanation… not that it isn’t compelling, but because that just isn’t important for this wine. This is French Bistro wine – juicy, delicious and straightforward to be paired with classic dishes like Coq au Vin, Cassoulet, Pot-au-Feu and Steak Frites. Don’t worry… you don’t have to go full-on French to enjoy this baby. The winery recommends pizzas, kebabs and salads… and roasted or grilled meats.

 “This Grenache-dominated red comes from higher elevation sites and always has a cooler climate, fresher, more lively style. Revealing a pretty nose of ripe cherries, sappy garrigue, and spring flowers, it has a wonderful sense of minerality, medium-bodied richness, terrific elegance on the palate, and outstanding length. It’s well worth checking out. You can drink it today, but it will also evolve for a solid 8-9 years, if not longer, and I think this wine sells for a song, so that’s saying something." JD

Domaine Saint Damien Le Dix 2020

Sale $13.89 – Beats Best US Price Online

Mix six or more for just $11.99

If you’ve been buying Rhone wines from us for any length of time, you are certainly familiar with St. Damien, producer of some of the highest-rated and best-priced Gigondas year after year. And their Cotes du Rhones are off the charts good as well.

So I’ll let you in on a little secret…  the best winemakers in the world aren’t content to just churn out their most popular wines, year after year. Rather, they continue to push themselves by experimenting with different blends and different grapes. The risk, of course, is a wine won’t come out very good, and they could “devalue” their brand. But with a winemaker as talented as Romain Saurel, another “problem” can arise. What do you do with the wine when it turns out delicious and there just isn’t very much of it? Lucky for us, we’ve been such huge supporters of St. Damien that we have been given an allocation, making us just one of four retailers to offer the wine over the past two vintages!

So what do we have? Straight-up, this is a crazy blend of Marselan and Caladoc… say what? Back in the 50s and 60s, there was a push to create new grape varieties. Most have disappeared, but the few that have remained are delicious, interesting, and impossible to sell. (Which explains the ridiculous price here!) Marselan is a cross of Cabernet Sauvignon and Grenache. Caladoc is one of Malbec and Grenache.

Pause for effect…

This gem offers aromas of violets, plums, black cherries and blackberries leading into flavors of the same. There’s a rich fruit flavor from the Malbec and some fine tannins from the Cabernet, both adding weight to the peppery spice of the Grenache. It’s a perfect accompaniment to a mixed grill dinner – where everyone has their choice of protein tossed on the grill. We do it for family, and, once again, with friends. It’s a great way to make dinner!

Aubert Lefas Pommard "Les Trois Follots" 2018
(label for illustration only)
Sale $39.99 – Beats Lowest Price in the WORLD Online by $6!!!

92 pts Wine Enthusiast / 90 pts Jasper Morris, Inside Burgundy

The official Vins de Bourgogne website describes Pommard thusly, “Beware of preconceived notions! The fame of Pommard in the 19th century earned it the image of a wine that is both forceful and virile. In reality, time, terroir and methods of vinification have all combined to create a more subtle reality, a wine that is both richer and more sensitive. Its colour is the deep, dark red with mauve highlights which caused Victor Hugo to speak of it as “night in combat with day”. Its aromas are redolent of blackberry, bilberry, or gooseberry, cherry pit and ripe plum. Often, wild and feline notes develop with age. At full maturity, it tends towards leather, chocolate and pepper. It needs to be given time to open up to its fullest extent and to display its mouth-filling texture, its firm but delicate structure, its fruit-filled mouth, and its chewy tannins, which by then will be properly smoothed down. A “rich” wine ? Certainly.”

Pommard is so closely associated with the best of Burgundy that the most influential Pinot Noir clone planted in Oregon is the “Pommard” clone.

And what do we have here? 25+ year-old vines. The method of vinification is highly original. Each vat is filled to about 20-40% of its volume, with whole clusters or bunches. These are trodden by foot to release enough juice for the alcoholic fermentation to begin, precipitated by the action of natural yeasts found in the atmosphere and on the bloom of the grape at harvest time. In the meantime, the vats are filled almost to the top with more whole clusters. Their weight forces more juice to be released at the bottom. This initial phase of the alcoholic fermentation lasts 5-7 days and is called "semi-carbonic maceration" as many of the berries ferment whole, rather than as a pulp. Then, as the alcoholic fermentation proceeds, these grapes are gently crushed by specially designed poles.

The result is a wine explosive with aromas and flavors when drunk young, but with long aging potential. And at this price, you can afford to do both! 50% whole cluster; 20% new oak. This is a gorgeous wine a ripe nose of black cherry/plum, smoky herbs and clay soil; very powerful and lush attack loads of dark fruits, vanilla toasty oak, soil flavors and savory; really lovely texture; The finish is classic Pommard emphasizing clay soil, sweet oak tannins wrapped in dark fruits. Delicious! Wild mushroom based dishes, duck or sushi would pair perfectly. I like it with rich cheeses like Époisses, Comté or a domestic option like Red Hawk from Cowgirl Creamery!

"has drinkability stamped all over it." James Halliday

S.C. Pannell Field Street Shiraz 2018

Sale $24.99

Mix 3 or more pay $21.99

95 pts James Halliday / 92 pts James Suckling

I am in love with all things S.C. Pannell… but the combination of quality and price has this one sitting at the top of my personal stash…

Stephen Pannell is the mastermind behind these superb wines. He grew up surrounded by vineyards, his parents founded Australian benchmark Moss Wood in Margaret River in the late 1960s. Stephen has worked all over the world, honing his skills with Aldo Vajra in Barolo Italy, and in France at Chateau Mouton Rothschild, Domaine Dujac, and Domaine Comte Lafon. What a resume that is! For SC Pannell Stephen secured the best old vine parcels of Grenache and Syrah in McClaren Vale. These are super-old blocks, with low yields, dry-farmed and biodynamically managed. Stephen practices “low-intervention” winemaking, open top fermenters, native yeasts, limited use of new oak, and all the wines are bottled unfined and unfiltered. He lets the glorious old vine fruit shine, and shine it does!

“I love this wine and I love drinking it. It’s been stripped back from the artifice of winemaking to express the purity and breadth of McLaren Vale Shiraz” Stephen Pannell

"This doesn't need cellaring, although it will last some distance, and it doesn't need hours in a decanter. Just enjoy it; it is lighter-framed, laced with neat tannins, bright acidity and with a core of succulent fruit abetted by prosciutto and woodsy spices. Importantly, this has drinkability stamped all over it." JH

"This has some intense red plums and berries with a flurry of woody spices and a briary edge. The palate is succulent, juicy and supple with attractive flavors of ripe blackberries, plums and raspberries. Holds really fresh." JS

Julien Sunier Morgon 2019

Sale $34.99

96 pts James Suckling

Simply, Julien Sunier is one of the top producers in Beaujolais… he fashions remarkably pure, elegant wines that are at the top of their class. We only see a few cases each year. The 2019 Morgon just arrived and we bought every last bottle of it.

Look… I don’t care if people buy it or not. I could bathe in this stuff, it’s that good. So buy it. Or not. Whatever you don’t is going home with me. Lazy email? Perhaps… but my beautiful red-headed daughter is on a plane home from college in London… haven’t seen her in 4 months! So, pardon me for taking the shortcuts today!  

“What a deep, complex nose this has! It’s like looking into the abyss, yet it’s also somehow delightful. The subtle red-fruit, mineral and earthy notes are beautifully interwoven. And after you’ve taken all that in, you realize how concentrated and precisely balanced this Morgon masterpiece is!” James Suckling

“The domaine of Julien Sunier is one of the most exciting properties to come out of the Beaujolais in the last decade. Despite growing up in Dijon, Sunier was not part of a wine family. His mother, in fact, made her living cutting hair, and one of her regular clients happened to (auspiciously) be Christophe Roumier.

When Julien graduated from school, he had no idea what he wanted to do with his life. He decided to work with Roumier to "see what this wine stuff is all about". He then caught the wine bug and spent his early twenties globe-trotting on the international wine route, from New Zealand to California, enabling him to surf and work harvest in both hemispheres. When he returned to Burgundy, Julien worked alongside winemakers Nicolas Potel in Nuits Saint-Georges and Jean-Claude Rateau in Beaune, where he solidified a passion for organic and biodynamic viticulture.

Following his time in Burgundy, Julien spent five years managing a large negociant where he worked with growers in all 10 of the Cru Beaujolais villages. This work proved to be invaluable as it gave him a strong understanding of the various micro-climates and micro terroirs throughout the region.

In the Spring of 2008, Julien set out on his own to pursue his dream of establishing a domaine more in sync with his own ideas of organic viticulture and natural winemaking. He secured three hectares of densely planted, old-vine, high altitude parcels in the Cru villages of Fleurie, Morgon and Régnié. He converted all of these vineyards to organic viticulture, and is intent on spreading the gospel of natural viticulture with wild abandon. Harvesting entirely by hand, Julien does whole cluster, indigenous yeast fermentations in concrete vats at low temperatures in an effort to preserve fresh fruit flavors and a delicate tannin structure. After the alcoholic fermentations are complete, the fruit is slowly and gently pressed over a 24-hour period using an ancient vertical press Julien acquired in the Côte D’Or. The wines are then aged for up to 11 months in 3 - 9 year old Burgundy hand-me-down barrels from his old friend, Christophe Roumier.

The resulting wines are exceptionally pure, elegant and without artifice. Perhaps it is the provenance of his barrels, but there is a bit of a Chambolle spirit that comes through in Sunier's wines (and perhaps a touch of Morey on the Morgon). They are at once bright, floral and high-tones but with an ethereal texture and a beguiling, long finish. While you would be hard pressed to try and delay the immediate gratification of drinking the wines young, they have the depth and balanced structure to reward medium-term cellaring” Importer Note

Messer del Fauno Primitivo 2019

• Mix a case and pay just $10.99 per bottle!
• Mix Six for $11.99 per
• All else $13.99 each

Manduria is located in southern Puglia – the center of the heel of the boot - and is Primitivo's spiritual home. It is the only viticultural area in Italy to specialize in the variety. While Primitivo and Zinfandel are genetically identical, Primitivo is a slightly different clone, one that ripens earlier and more evenly and offers more blackberry, anise and pepper notes. And lower alcohol, so no “Zin headaches!”

Loaded with cherry and plum flavors, accented by seductive spice notes, this wine is lush and rich, yet balanced by bright acidity and fine tannins. Primitivo also offers more tannins than Zinfandel, making this a killer match with grilled and stewed meats, and, really, all kinds of "comfort" foods. Lamb is the most common meat in Puglia… hmmm… grilled lamb chops as a special treat? Or go with your own "comfort" foods - ribs, burgers, chicken... this is a workhorse grape suited for it all!



Bon Mas Priorat 2018

Sale $14.99 - Beats Best US Price Online

Mix Six or More pay $13.99 a bottle!

91 pts Wine Enthusiast

Let’s get in a little history lesson before we drill down on the wine itself- Just a quick one, I promise! Priorat refers to original vitners of the region, the church-owned priories that made wine in addition to their various sacraments. However, as was common during late 18th/early 19th century Europe, revolutions would often result in the confiscation and sale or distribution of Church lands and would see the priory lands wind up in the hands of private citizens. Priorat would transition from Priories into Masias, similar to the French Chateau system. “Bon Mas” actually just translates to “Nice House”!

Priorat has skyrocketed in popularity thanks to modern winemakers understanding of how to work with it’s challenging, rocky soil to produce bold, innovative wines loaded to the brim with deep fruit flavor. In this, the Bon Mas is true to form, with spicy cherry and juicy blueberry flavors enhanced by the trademark minerality of a top tier Priorat. It’s beautifully balanced, and compelling while not being off-puttingly cerebral.

And dang if this wine isn’t food friendly! Red meat is a gimme, but don’t discount some grilled portabella mushrooms or glazed eggplant. Personally, I’m planning to cracking some of these open with some grilled short ribs. Click the picture for a recipe courtesy of the inimitable J. Kenji Lopez Alt!

“Cheesy vanilla oak aromas sit atop earthy plum, cherry and prune scents, while this feels both tight and fleshy, but inexact. Black cherry, baked plum, prune and chocolate flavors finish with a raisiny hint of dried black fruits. Drink through 2023.” - WE

Guillaume Gonnet Chateauneuf du Pape Bel Ami 2019

Sale $39.99 net

Mix 3 or more $34.99

92 pts Wine Advocate for 2018 - '19 is a way stronger vintage!

Look familiar? By now, it should, as the wines from Guillaume Gonnet have become our top-selling Rhones – red and rose! I’ll give you a brief refresher… then the wine! According to local archives, the Gonnet family has been settled in Bédarrides since 1600. Beda – where? It’s the town about 1 mile east of Chateauneuf du Pape. Ok. Got it. Well, after centuries of growing grapes, the family, namely Etienne Gonnet, created a winery in 1950. Font de Michelle. Sounds familiar? It’s only one of the icons of the region! Today, the 3rd generation, specifically Guillaume Gonnet, has taken control of the family winery. In addition to managing his family’s holdings, Guillaume and his wife, Kelly, have begun purchasing their own plots in Chateauneuf. The future is bright!

And now, we have their latest release from the spectacular 2018 vintage! For this cuvee, Gonnet sources fruit from 50 to 90 year-old vines in the Croix du Bois vineyard, the same one primarily used by Michel Chapoutier in his Chateauneuf Croix du Bois!

This is a 50/50 split of Grenache and Syrah. The higher than normal proportion of Syrah adds a more pronounced “black fruit” character to the wine – blackberries and black cherries – that plays nicely with the red cherry and black pepper spice of the Grenache. Then, Guillaume ages in 4 different types of vessels to create a blend offering more than the sum of its parts - 30% pyramid shaped concrete vats, 30% wooden vats, 30% stainless steel, 10% demi muids (600L) barrels. In all, Bel Ami is a singularly elegant, beautiful Chateauneuf that is drinking wonderfully today, but will age for a decade or more. To pair? The winery suggests the following, and who am I to argue? Sounds delicious! “Provencal Daub, Coq au Vin, Magret de Canard (Duck), charcuterie such as parma ham, spicy sausage and a selection of cheeses, such as comté and beaufort.”

"A 50-50 blend of Grenache and Syrah sourced from three lieux-dits, the 2018 Chateauneuf du Pape Bel Ami reveals scents of rose petals, licorice and raspberries. It's full-bodied yet silky, with peppery overtones on the lingering finish." WA on 2018
 

“Tasting like a legit Barolo with its density, it's a gem of a wine readers should snatch up!” – Wine Spectator

“Drinks like a young Barolo but costs a fraction of the price.” – Wine Advocate

Vietti Perbacco Nebbiolo 2018

Buy six – pay just $22.99! That's $1 lower than last year!

Anything less, $25.99 on sale

94 Decanter

If you are a lover of Nebbiolo, then you simply cannot miss the latest edition of Vietti’s Perbacco. If you are new to the grape, then there is no better wine to start your adventure with than this one!

Barolo and Barbaresco are the famous names for Nebbiolo... the secret to this gem , simply labeled "Nebbiolo" is all of the grapes come from Vietti’s estate vines planted in Barbaresco and the best Barolo Cru’s of the region, Brunate, Lazzarito, Ravera, these single vineyard bottlings sell for over $170 a bottle! The value is crazy and the juice is incredible. 100% Nebbiolo, each parcel is fermented and aged separately, then a careful selection process takes place. Some parcels make it to the Cru status, some are blended for the Castiglione Barolo bottling (and are aged for 4 years), the rest is Perbacco! Just 2 years of barrel ageing here, in both barrique and large Slavonian casks. Big robust baby Barolo, with all the hallmarks and intensity you’d expect from wines that cost over three times the price. We never get enough of this wine. Don’t miss it.

“Forget baby Nebbiolo! This assertive wine from Vietti is a stylish Langhe with a sleek nose and bracing palate. Bright ruby in the glass, it has telltale Nebbiolo aromas of rosehip and orange peel. Strawberry fruit is accompanied by firm, polished tannins, crisp acidity, and an amazing rhubarb savouriness that carries the finish. It comes from a selection of grapes grown in both Barolo and Barbaresco, mostly on the classic combination of limestone and clay. The wine is than aged for two years in Slavonian oak casks." Decanter