Table of Contents GLASS BOTTLES: RED FLIGHTS
Table of Contents •••••••••••••••••••••• GLASS BOTTLES: RED Approach APÉRITIF PINOT NOIR The world of wine is full of rules, but as you know, rules were meant to be broken... FLIGHTS BEAUJOLAIS/ GAMAY NOIR WHITE MERLOT If you would like a taste of any wine we offer by the glass, just ask. Want a half glass? Let us know. RED MALBEC GLASS CABERNET FRANC WHITE CARMÉNÈRE RED CABERNET SAUVIGNON DECADENT/ DESSERT BORDEAUX Experiment and Enjoy… •••••••••••••••••••••• Corkage No corkage on the first 750ml bottle—if we don’t carry that special wine, bring it in... •••••••••••••••••••••• If You Fall In Love… BOTTLES: WHITE Most of our selections are available for retail sale at 40% off the listed price. CHAMPAGNE •••••••••••••••••••••• MÉLON DE BOURGOGNE Wine Staff Wine Director: Chris Horn Sommeliers: CT Doescher Ben Denton Adam Galbraith Christian Douthitt Wine Manager: Nick Blewett SPARKLING & ROSÉ CHENIN BLANC SAUVIGNON BLANC BORDEAUX BORDEAUX STYLE SÉMILLON PINOT GRIS/GRIGIO PINOT BLANC AUXERROIS GEWÜRZTRAMINER CHARDONNAY VIOGNIER ROUSSANNE BORDEAUX-STYLE WASHINGTON BLENDS NORTHERN RHÔNE SYRAH/SHIRAZ SOUTHERN RHÔNE RHÔNE-STYLE GRENACHE OTHER FRENCH ITALY SPAIN PORTUGAL ZINFANDEL PETITE SIRAH OTHER REDS NORTHWEST WINES DECADENT/ DESSERT WINES MARSANNE RHÔNE VALLEY OTHER BEVERAGES RHÔNE STYLE DIGESTIF GRÜNER VELTLINER LIQUORS MÜLLER-THURGAU GRAPPA RIESLING BRANDY WHITE WINES FROM AROUND THE WORLD BOTTLES: BEER BOTTLES: ROSÉ ORANGE/AMBER SPARKLING Glass: Apéritif stimulate your appetite APÉRITIFS—THE WINE BAR’S ANSWER TO THE COMMON COCKTAIL Here are five good reasons to skip the cocktail and order an apéritif: 1) You’ve put your mouth through an awful lot already today, and since you can’t order a toothbrush from the bar, this is the next best thing. 2) Sure, cocktails can be cleansing—but they also tend to pack a lot of booze into one glass. An apéritif is designed to erase the day, but not erase your brain. 3) They will prepare you mentally and physically to eat. Like a pep talk and a rub down for your mouth and soul. 4) They are complex experiences—the amount of time and ingredients that go into the average apéritif makes most cocktails look like the word “drink” written in crayon. 5) They are delicious. KOPKE DRY WHITE PORT: Douro, Portugal • 6.50 White port? Yes, indeed—spicy with rich flavors of banana, apricots and orange zest with a slightly sweet, nutty character... Give it a go on the rocks with a splash of soda... It might be your new favorite... LILLET ROSÉ: Podensac, France • 7.50 Many are familiar with Lillet—perhaps the world’s most recognizable apéritif since its introduction back in 1887. However, it wasn’t until quite recently that they released this new recipe mingling the red and white grapes of Bordeaux with proprietary fruit liqueurs produced in their distillery in Podensac. It’s a complex mix of berries, flowers and citrus fruit with just a hint of astringency on the finish... Served on the rocks with a splash of soda and an orange twist... COCCHI AMERICANO: Asti, Italy • 7.00 This apéritif is for those that want a little more spice in their lives. The Cocchi recipe has been produced faithfully since 1891—Moscato is aromatized with herbs, fruit, spices and cinchona bark—which is the source of the quinine that gives this beverage its wonderfully cleansing finish... Served on the rocks with a splash of soda and an orange twist... DOLIN DRY VERMOUTH: Chambéry, France • 6.50 Dolin was founded in 1821, and has been using the same recipe ever since... By using quality wine from the Savoy with a mixture of 54 plants and herbs found in the meadows above Chambéry, they create a distinctively light, floral and elegant vermouth suitable for sipping on the rocks...Really, it’s not just for Martinis... Glass: Apéritif stimulate your appetite TORO ALBALÁ ‘FINO ELÉCTRICO’: Montilla-Moriles, Spain • 8.00 If you are a fan of dirty Martinis, here’s something for you to try: A dry Pedro Ximénez from the white Albariza soils of the Toro Albalá estate... There is something about the flavor profile of this apéritif—olives and sea salt—that convinced us to serve this wine chilled, in a Martini glass, with a couple of olives. RAINERA PÉREZ MARÍN ‘LA GUITA’ MANZANILLA: Sanlúcar de Barrameda, Spain • 7.00 Sherry is not just for old British ladies at bridge club... If you’re looking for something tangy and nutty to electrify the palate and take you into your first course—or if you’re looking for a fun player for the cheese course, this is the wine… Served chilled... BYRRH: Thuir, France • 7.00 The recipe for this wine-based apéritif was developed by the Violet brothers in 1866 and originally sold in pharmacies as a “hygienic drink”. While not a substitute for brushing one’s teeth, this dramatic mixture of sweet and bitter will scrub your mouth of the day’s events. Incidentally, it’s pronounced (confusingly) “beer”. We serve it on the rocks with a dash of bitters, a splash of tonic, and a squeeze of lime. BONAL GENTIANE-QUINA: St. Laurent-du-Pont, France • 6.50 Known as ‘Ouvre l’Appétit’—the key to the appetite... the infusion of gentian root and quinine supply the cleansing properties, and herbs from the grand Chartreuse Mountains supply the myriad of flavors in this unique and complex elixir... The quinine, by the way, contains properties that destroy the plasmodia that cause malaria... Served chilled... CARPANO ANTICA FORMULA: Torino, Italy • 7.00 If you’d like to step into a flavor time machine, the original formula for this beverage was developed in 1786 by Antonio Benedetto Carpano, who was also said to be the inventor of Vermouth. (Can you imagine a world without the martini?) According to lore, demand for this elixir eventually forced him to keep his shop open 24 hours a day—which is only hard to believe if you’ve never had it. Served on the rocks. It will change your life. CAMPARI: Milano, Italy • 8.00 The secret recipe for this rather bracing beverage has been made faithfully since 1860, based on the specifications created by Gaspare Campari—who was not only a master drink maker, but one of the first marketing geniuses. Early in its history, proprietors could access his bottles only if they agreed to also display a Campari sign at their bars. Eventually, Campari melded art and commerce by commissioning poster and calendar creations from international painters and illustrators—a development that forever changed advertising... But it never would’ve lasted 150 years if it wasn’t one of the world’s greatest apéritifs. Have it on the rocks with an orange... Flights: White Trios a sampling of three 2.5oz pours BUBBLES • 19 You’re here. That’s reason enough. VEGA MEDIEN CAVA BRUT: Requena, Spain NV TENUTA COL SANDAGO ‘UNDICI’ PROSECCO: Conegliano Valdobbiadene, Italy ’11 PHILIPPE FONTAINE ‘TRADITION’ BRUT: Champagne, France NV CHARDONNAY • 20 Chardonnay will always be the little black dress of wine—here are three very different designs. DOMAINE DES GANDINES: Mâcon-Péronne, France ’12 FORGERON CELLARS: Columbia Valley, Washington ’12 CHAPPELLET: Napa Valley, California ’12 SWEET • 16 Seriously: There is no shame in having a bit of a sweet tooth. Most beverages we consume contain more than a little sugar, so why wouldn’t we like it in our wine...? DOMAINE DES AUBUISIÈRES ‘LES GIRARDIÈRES’: Vouvray, France ’13 BARBI ‘ABBOCCATO’: Orvieto Classico, Italy ’12 MÖNCHHOF ‘ÜRZIG WÜRZGARTEN’ KABINETT RIESLING: Mosel, Germany ’11 TROPICAL • 18 Tiny umbrella and hammock not included. ALBET I NOYA ‘VINYES VELLES’ XAREL-LO: Penedès, Spain ’13 DOMAINE LA BLAQUE: Pierrevert, France ’13 ESPORÃO ‘RESERVA’: Alentejo, Portugal ’11 Flights: White Trios a sampling of three 2.5oz pours ITALY • 14 If one were to construct a primer on the white wines of Italy, these three would be a good starting point. MAGDA PEDRINI CORTESE: Gavi di Gavi ’09 BENITO FERRARA: Greco di Tufo ’11 CASCINA CHICCO ‘ANTERISIO’ ARNEIS: Roero Arneis ’12 LOCAL THIRTEENS • 19 Taste Washington. SPARKMAN CELLARS ‘BIRDIE’ RIESLING: Columbia Valley ’13 BARTHOLOMEW ‘UPLAND VINEYARD’ ALIGOTÉ: Snipes Mountain ’13 MARK RYAN WINERY VIOGNIER: Columbia Valley ’13 BORDEAUX-STYLE • 15 Sauvignon Blanc, Sauvignon Gris, Sémillon, Muscadelle—it’s not important what is used, but the balance and breadth of flavor attained. CHÂTEAU DE FONTENILLE: Entre-Deux-Mers, France ’13 CHÂTEAU LA GARDE: Pessac-Léognan, France ’06 L’ECOLE NO. 41: Columbia Valley, Washington ’12 WINE BAR WHITES • 16 Be it something rather impossible to pronounce… a familiar grape in an unfamiliar place… Or an unfamiliar grape in a familiar location… We are a wine bar, after all… BODEGAS ARZABRO ‘LUZIA DE RIPA’: Txakoli de Álava, Spain ’13 TRAMIN PINOT BLANC: Südtirol-Alto Adige, Italy ’12 SOUTHARD ‘LAWRENCE VINEYARD’ ROUSSANNE: Columbia Valley, Washington ’09 ROSÉ YEAR ROUND • 16 Rosé has nothing to do with the season or the weather—it’s an attitude. OLIVIER MORIN ‘TENTATION’ BRUT: Crémant de Bourgogne, France NV DOMAINE LA ROCALIÈRE: Tavel, France ’13 LILLET: Podensac, France NV Flights: Red Trios a sampling of three 2.5oz pours PINOT NOIR • 18 Spanning the globe… MARCATO ‘BARATTARO’: Veneto, Italy ’09 THE CRATER RIM: Canterbury, New Zealand ’12 OMERO: Willamette Valley, Oregon ’12 GRENACHE • 18 Some are saying that Grenache is the next big thing… But seeing as there are almost twice as many acres of Grenache on the planet than Pinot Noir, maybe it already is… TEMPUS CELLARS: Yakima Valley, Washington ’11 DOMAINE DE CRISTIA: Ventoux, France ’12 BRECA ‘OLD VINES’: Calatayud, Spain ’11 ANYONE NEED A (NORTHWEST) CAB? • 23 We have several on duty. ZEPHROS ‘COYOTE VINEYARD’: Wahluke Slope ’08 WATERMILL: Walla Walla Valley ’09 HIGHTOWER: Red Mountain ’10 SOUTHERN ITALY • 14 Native grapes of Campania and Sicily. (“Autochthonous grapes” is the fancy phrase to drop at cocktail parties.) CANTINE DI MARZO AGLIANICO: Irpinia ’10 DE ANGELIS ALGIANICO/PIEDIROSSO: Lacrima Christi del Vesuvio ’12 MORGANTE NERO D’AVOLA: Sicilia ’11 LIGHT ON THEIR FEET • 18 Light does not mean lacking in intensity or flavor… ERSTE + NEUE ‘LEUCHTENBURG’ SCHIAVA: Südtirol-Alto Adige, Italy ’12 CHÂTEAU DE LA GREFFIÈRE: Mâcon la Roche Vineuse, France ’13 DOMAINE DOULOUFAKIS ‘DAFNIOS’ LIATIKO: Dafnes, Greece ’11 SPAIN • 18 The country with the most vines wins, and Spain has more land covered by vineyards than any other in the world—over a million acres. DOMINIO DOSTARES ‘ESTAY’ PRIETO PICUDO: Castilla y León ’12 COROLILLA ‘CRIANZA, VIÑAS VIEJAS’ BOBAL: Utiel-Requena ’11 ALBACEA MONASTRELL: Jumilla ’12 Flights: Red Trios a sampling of three 2.5oz pours MAJOR FLAVOR • 20 ...reporting for duty in the war on boring. JORDANOV VRANEC: Tikveš. Macedonia ’11 TWO VINTNERS SYRAH: Columbia Valley, Washington ’12 FRANK FAMILY VINEYARDS ZINFANDEL: Napa Valley, California ’11 BORDEAUX • 22 These three will show you what all the fuss is about. CHÂTEAU D’ARCOLE: Saint-Émilion Grand Cru ’09 CHÂTEAU CAP LÉON VEYRIN: Listrac-Médoc, France ’10 CHÂTEAU GRAND FRANÇAIS: Bordeaux Supérieur ’09 WASHINGTON BLENDS • 27 The whole is more delicious than the sum of its parts. FALL LINE ‘PURPLE—BOUSHEY VINEYARD’: Yakima Valley ’12 AVENNIA ‘GRAVURA’: Columbia Valley ’11 BETZ FAMILY WINERY ‘CUVÉE FRANGIN’: Columbia Valley ’12 SOUTHERN RHÔNE VALLEY • 18 Grenache is the engine of the wines of the Southern Rhône Valley. DOMAINE FOND CROZE ‘CUVÉE VINCENT DE CATARI’: Côtes du Rhône ’12 DOMAINE DE CRISTIA: Ventoux ’12 LÉON PERDIGAL: Châteauneuf-du-Pape ’11 EARTH • 17 These wines will remind you that grapes come from the ground. DOMAINE DE LA BONNE TONNE ‘CÔTE DU PY’: Morgon, France ’11 ANGELIQUE LEON ‘VENDANGES MANUELLES’: Chinon, France ’12 YANNICK PELLETIER ‘L’OISELET’: Saint Chinian, France ’11 WINE BAR WINES • 15 Be it a familiar place with an unfamiliar place… A familiar grape in an unfamiliar location… Or something rather impossible to pronounce…We are a wine bar, after all… MASSAYA ‘CLASSIC’: Béqaa Valley, Lebanon ’12 SKOURAS ‘SAINT GEORGE’ AGHIORGHITIKO: Nemea, Greece ’12 P. J. VALCKENBERG DORNFELDER: Rheinhessen, Germany ’12 Flight: Focus Madeira WHAT IS MADEIRA? Answer 1: Madeira is a word we constantly misspell because of that pesky “I” before “E” rule they taught us in grade school. Answer 2: “Madeira” means “wood” in Portuguese. Answer 3: Madeira is an archipelago (a chain of islands) off the coast of Portugal. Though the most important island is Madeira Island. Answer 4: Madeira is one of the great fortified wines of the world—a singular creation borne from a level and manner of abuse that defies all other winemaking techniques used by anyone, anywhere… HOW IS MADEIRA MADE? Answer: Madeira starts off like other fortified wines—the winemaker dumps some brandy into a fermenting tank, killing the yeast long before all the sugars are converted to alcohol, leaving a slightly sweet and fortified wine. Now, if this were, say a tawny Port, it would be gently aged in cask for a decade or two before being blended for human consumption, But not Madeira…No, in Madeira the liquid is exposed to—not only oxygen—but temperatures exceeding 100 degrees for three to four months. (The term they use is “estufagem” by the way, and is worth memorizing to casually employ the next time you’re sipping Madeira at a party.) WHY IS MADEIRA MADE LIKE THAT? This modern method for producing Madeira is an attempt to replicate the conditions of sticking a barrel on a boat and sending it around the world… You see, just like port, alcohol was added to Madeira wine in order to ensure that it would endure the long journey from Europe to the new world—but, as lore has it, a boat once returned to Madeira without fully selling its liquid cargo. So here was this wine that had sloshed all the way around the world—been exposed to months of oxygen and extreme tropical climates, and instead of being totally shot, it had developed a character that quickly gained worldwide fans… (Sailing boats around the world packed with Madeira just doesn’t make sense if you can copy the results with technology—plus estufagem is way cheaper.) WHAT SORTS OF GRAPES ARE USED? Most of the simple, inexpensive (cooking) Madeira comes from Tinta Negra Mole... But then there are the other four grapes of Madeira, and to make it easy, here they are in relation to their relative sweetness: Sercial: Dry, traditionally used as an apéritif… Verdelho: Sweeter, yet also used as an all-occasion sipper… Bual: Madeira labeled “Bual” or “Boal” is considered a “dessert” style of wine… Malmsey: The richest and sweetest of the bunch… Flight: Focus a sampling of four 1.5oz pours MADEIRA • 25 From the good people at The Rare Wine Co. and the winemaking expertise of Vinhos Barbeito comes the Historic Series—highlighting the different styles of Madeira while honoring the cities in which they were most popular in the 18th and 19th centuries. ‘CHARLESTON’ SERCIAL: Portugal NV ‘SAVANNAH’ VERDELHO: Portugal NV ‘BOSTON’ BUAL: Portugal NV ‘NEW YORK’ MALMSEY: Portugal NV MADEIRA TRIVIA The islands of Madeira were referred to by the Romans as The Purple Islands. Madeira was a favorite of Thomas Jefferson, and it was used to toast the Declaration of Independence. It was also served at the first Presidential inauguration—it has been said that George Washington drank it every day. The most popular wine of the 19th century here in America: Madeira. Madeira is the toughest, most age-worthy wine produced. In fact, if you have the means and the desire, you can find and consume bottles from the 1795 vintage. Madeira is virtually indestructible being as it has already been exposed to the two most common spoilers of wine—oxygen and heat…Therefore, it is quite reasonable to refer to Madeira as the Chuck Norris of wine. Glass: White a 6oz pour CHAMPAGNE & SPARKLING VEGA MEDIEN CAVA BRUT: Requena, Spain NV • 8.50 TENUTA COL SANDAGO ‘UNDICI’ PROSECCO: Conegliano Valdobbiadene, Italy ’11 • 12.50 PHILIPPE FONTAINE ‘TRADITION’ BRUT: Balnot-sur-Laignes, Côte des Bar, France NV • 18.50 CHENIN BLANC DOMAINE DES AUBUISIÈRES ‘LES GIRARDIÈRES’: Vouvray, France ’13 • 11.50 SÉMILLON L’ECOLE NO. 41: Columbia Valley, Washington ’13 • 9.50 BORDEAUX CHÂTEAU DE FONTENILLE: Entre-Deux-Mers, France ’13 • 9.50 CHÂTEAU LA GARDE: Pessac-Léognan, France ’06 • 10.00 CHARDONNAY DOMAINE DES GANDINES: Mâcon-Péronne, France ’12 • 10.00 FORGERON CELLARS: Columbia Valley, Washington ’12 • 14.00 CHAPPELLET: Napa Valley, California ’12 • 17.50 PINOT BLANC TRAMIN: Südtirol-Alto Adige, Italy ’12 •9.00 PINOT GRIS RAPTOR RIDGE: Willamette Valley, Oregon ’13 • 12.50 ALIGOTÉ BARTHOLOMEW ‘UPLAND VINEYARD’: Snipes Mountain, Washington ’13 • 10.00 Glass: White a 6oz pour VIOGNIER MARK RYAN WINERY: Columbia Valley, Washington ’13 • 17.50 ROUSSANNE SOUTHARD ‘LAWRENCE VINEYARD’: Columbia Valley, Washington ’09 • 10.00 RHÔNE-STYLE BLEND DOMAINE LA BLAQUE: Pierrevert, France ’13 • 10.50 RIESLING SPARKMAN CELLARS ‘BIRDIE’: Columbia Valley, Washington ’13 • 10.00 MÖNCHHOF ‘ÜRZIG WÜRZGARTEN’ KABINETT: Mosel, Germany ’11 • 11.00 ITALY CASCINA CHICCO ‘ANTERISIO’ ARNEIS: Roero Arneis ’12 • 12.50 MAGDA PEDRINI CORTESE: Gavi di Gavi ’09 • 9.00 BARBI ‘ABBOCCATO’: Orvieto Classico ’12 • 9.00 BENITO FERRARA GRECO: Greco di Tufo ’11 • 12.50 PORTUGAL ESPORÃO ‘RESERVA’: Alentejo ’11 • 8.50 SPAIN BODEGAS ARZABRO ‘LUZIA DE RIPA’: Txakoli de Álava ’13 • 12.50 ALBET I NOYA ‘VINYES VELLES’ XAREL-LO: Penedès ’13 • 9.00 ROSÉ DOMAINE LA ROCALIÈRE: Tavel, France ’13 • 11.50 SPARKLING ROSÉ OLIVIER MORIN ‘TENTATION’ BRUT: Crémant de Bourgogne, France NV • 12.50 Glass: Red a 6oz pour PINOT NOIR DOMAINE BILLARD PÈRE ET FILS: Hautes-Côtes de Beaune, France ’12 • 13.00 THE CRATER RIM: Canterbury, New Zealand ’12 • 11.00 MARCATO ‘BARATTARO’: Veneto, Italy ’09 • 9.00 OMERO: Willamette Valley, Oregon ’12 • 14.00 GAMAY NOIR CHÂTEAU DE LA GREFFIÈRE: Mâcon la Roche Vineuse, France ’13 • 10.50 DOMAINE DE LA BONNE TONNE ‘CÔTE DU PY’: Morgon, France ’101 • 12.50 MALBEC FINCA DOMINGO: Valle de Cafayate, Argentina ’11 • 9.00 MERLOT WJ MEEK: Yakima Valley, Washington ’10 • 10.00 CABERNET FRANC ANGELIQUE LEON ‘VENDANGES MANUELLES’: Chinon, France ’12 • 12.50 CABERNET SAUVIGNON WATERMILL: Walla Walla Valley, Oregon ’10 • 12.50 ZEPHROS ‘COYOTE VINEYARD’: Wahluke Slope, Washington ’08 • 15.00 HIGHTOWER: Red Mountain, Washington ’10 • 17.50 BORDEAUX CHÂTEAU GRAND FRANÇAIS: Bordeaux Supérieur, France ’09 • 12.00 CHÂTEAU CAP LÉON VEYRIN: Listrac-Médoc, France ’10 • 13.50 CHÂTEAU D’ARCOLE: Saint-Émilion Grand Cru, France ’09 • 17.50 BORDEAUX-STYLE FALL LINE ‘PURPLE—BOUSHEY VINEYARD’: Yakima Valley, Washington ’12 • 14.00 AVENNIA ‘GRAVURA’: Columbia Valley, Washington ’11 • 17.50 RHÔNE VALLEY DOMAINE FOND CROZE ‘CUVÉE VINCENT DE CATARI’: Côtes du Rhône, France’12 • 9.00 DOMAINE DE CRISTIA: Ventoux, France ’12 • 9.00 LÉON PERDIGAL: Châteauneuf-du-Pape, France ’11 • 19.00 LANGUEDOC YANNICK PELLETIER ‘L’OISELET’: Saint Chinian, France ’11 • 10.00 Glass: Red a 6oz pour WASHINGTON BLEND BETZ FAMILY WINERY ‘CUVÉE FRANGIN’: Columbia Valley, Washington ’12 • 20.00 SYRAH TWO VINTNERS: Columbia Valley, Washington ’12 • 14.00 GRENACHE BRECA: Calatayud, Spain ’11 • 10.50 TEMPUS CELLARS: Yakima Valley, Washington ’11 • 14.00 ZINFANDEL FRANK FAMILY VINEYARDS: Napa Valley, California ’11 • 17.50 SPAIN DOMINIO DOSTARES ‘ESTAY’ PRIETO PICUDO: Castilla y León ’12 • 9.50 COROLILLA ‘CRIANZA, VIÑAS VIEJAS’ BOBAL: Utiel-Requena ’11 • 9.50 ALBACEA MONASTRELL: Jumilla ’12 • 8.00 ITALY ERSTE + NEUE ‘LEUCHTENBURG’ SCHIAVA: Südtirol-Alto Adige ’12 • 9.50 BOFFA: Dolcetto d’Alba ’12 • 10.50 DE ANGELIS: Lacrima Christi del Vesuvio ’12 • 9.50 CANTINE DI MARZO AGLIANICO: Irpinia ’10 • 10.00 MORGANTE NERO D’AVOLA: Sicilia ’11 • 9.00 SLOVENIA ROJAC REFOŠK: Istra ’11 • 11.00 MACEDONIA JORDANOV VRANEC: Tikveš ’11 • 8.50 GREECE SKOURAS ‘SAINT GEORGE’ AGHIORGHITIKO: Nemea ’12 • 10.00 DOMAINE DOULOUFAKIS ‘DAFNIOS’ LIATIKO: Dafnes ’11 • 10.50 LEBANON MASSAYA ‘CLASSIC’: Béqaa Valley ’12 • 10.00 GERMANY P. J. VALCKENBERG DORNFELDER: Rheinhessen ’12 • 9.00 Glass: Dessert/Decadent WHITE SPARKLING: 6OZ GLS CASCINA DEL SANTUARIO: Moscato d’Asti, Italy ’13 • 8.50 RED SPARKLING: 3OZ GLS GIACOMO BOLOGNA ‘BRAIDA’: Brachetto d’Acqui, Italy ’12 • 9.50 WHITE: 3OZ GLS MEROI PICOLIT: Friuli, Italy ’06 • 12.00 TURK GRÜNER VELTLINER EISWEIN: Kremstal, Austria ’10 • 10.00 MARCATO ‘IL DUELLO’: Recioto di Soave, Italy ’06 • 10.00 PUPILLO ‘SOLACIUM’: Moscato di Siracusa, Italy ’09 • 10.00 CANTINE INTORCIA ZIBIBBO: Sicilia, Italy NV • 9.00 CHÂTEAU D’ORIGNAC: Pineau des Charentes, France NV • 10.00 CHARTREUSE DE COUTET: Sauternes, France ’09 • 11.00 DOMAINE DE RANCY RIVESALTES AMBRÉ ‘4 YEAR’: Rivesaltes, France NV • 10.00 RED: 3OZ GLS DOMAINE DES SOULANES ‘GRENAT’: Maury, France ’11 • 9.00 SPAIN: 3OZ GLS DIOS BACO ‘OXFORD 1970’ PEDRO XIMÉNEZ: Jeréz NV • 9.00 BODEGAS SAUCI ‘S’: Condado de Huelva NV • 9.00 MADEIRA: 3OZ GLS VINHOS BARBEITO & RARE WINE CO. HISTORIC SERIES ‘NEW YORK’ MALMSEY:Portugal NV • 14.00 FANAL FULL RICH: Portugal NV • 6.00 PORT: 3OZ GLS QUINTA DE LA ROSA LATE BOTTLED VINTAGE: Portugal ’03 • 8.50 QUINTA VALE DONA MARIA: Portugal ’05 • 12.50 KOPKE 10 YEAR TAWNY: Portugal NV • 12.50 SMITH WOODHOUSE 20 YEAR TAWNY: Portugal NV • 16.00 Bottles: With Bubbles CHAMPAGNE AND SPARKLING WINE If we might make a strong recommendation: please don’t wait for a “special” occasion to justify a bottle of bubbles on the table... You’re here—you’ve reason enough... Brut Nature Champagne If a winemaker chooses to produce Champagne without the addition of sugar in the dosage after disgorgement, it qualifies as a Brut Nature. These are for those looking for bubbles vwith purity, vibrancy and electricity. Négociant-Manipulant Champagnes labeled Négociant-Manipulant denote a wine produced with purchased grapes, though sometimes there’s bureaucracy involved in these designations. The Fourny brothers are the 5th generation to work the family land—but also purchase grapes from the parcels their cousins inherited in 1978. The Fourny family has been independent growers and winemakers since 1856, and for all intents and purposes remains so. VEUVE FOURNY & FILS PREMIER CRU BLANC DE BLANCS: Vertus, Côte des Blancs NV • 115 Wines produced with only white grapes can be labeled Blanc de Blancs. Extra Brut Champagne Extra Brut Champagnes have a lower threshold of sugar in the dosage (6 grams) than Brut Champagnes (15 grams). Récoltant-Manipulant Champagnes labeled Récoltant-Manipulant simply means that the person who grew the grapes also made the wine. While not on the label, it’s good to note that Les Béguines is 100% Pinot Meunier. Also that it’s made entirely of grapes from the 2009 vintage. JÉRÔME PRÉVOST ‘LA CLOSERIE LES BÉGUINES’: Gueux, Côte des Bar NV • 185 Brut Champagne Négociant-Manipulant BRUNO PAILLARD: Reims, Montagne de Reims ’96 • 350 DEUTZ ‘AMOUR DE DEUTZ’: Aÿ, Vallée de la Marne ’05 • 295 DELAMOTTE BLANC DE BLANCS: Le Mesnil-sur-Oger, Côte des Blancs ’02 • 185 SALON ‘LE MESNIL’ BLANC DE BLANCS: Le Mesnil-sur-Oger, Côte des Blancs ’99 • 595 MOUTARD PÈRE & FILS ‘CUVÉE DES 6 CÉPAGES’: Buxeuil, Côte des Bar ’04 • 147 Bottles: With Bubbles Brut Champagne Récoltant-Manipulant Wines labeled Blanc de Noirs are produced using the red grapes of Champagne, Pinot Noir and Pinot Meunier. JEAN VESSELLE ‘OEIL DE PERDRIX’ BLANC DE NOIRS GRAND CRU: Bouzy, Montagne de Reims NV • 112 EGLY-OURIET ‘LES VIGNES DE VRIGNY’ PREMIER CRU: Vrigny, Montagne de Reims NV • 150 JACQUES PICARD ‘ART DE VIGNE’: Berru, Montagne de Reims ’02 • 165 ETIENNE CHÉRÉ BRUT: Passy, Vallée de la Marne NV • 90 J. LASSALLE ‘PRÉFÉRENCE’ PREMIER CRU: Chigny-les-Roses, Vallée de la Marne NV • 110 JOSÉ DHONDT BLANC DE BLANCS: Oger, Vallée de la Marne NV • 125 FRANCK PASCAL ‘QUINTE-ESSENCE’: Baslieux-sous-Chatillon, Vallée de la Marne NV • 140 JOSÉ MICHEL & FILS ‘BRUT PINOT MEUNIER’: Moussy, Côte des Blancs NV • 84 VOIRIN-JUMEL BLANC DE BLANCS GRAND CRU: Cramant, Côte des Blancs NV • 79 LE BRUN SERVENAY ‘SÈLECTION’ GRAND CRU: Avize, Côte des Blancs NV • 120 JACQUES SELOSSE ‘INITIAL’ BLANC DE BLANCS GRAND CRU: Avize, Côte des Blancs NV • 265 MICHEL TURGY ‘RÉSERVE SÉLECTION’ BLANC DE BLANCS GRAND CRU: Le Mesnil-sur-Oger, Côte des Blancs NV • 108 DOYARD ‘CUVÉE VENDÉMIAIRE’ BLANC DE BLANCS: Vertus, Côte des Blancs NV • 99 PHILIPPE FONTAINE ‘CUVÉE DES LYS’ BLANC DE BLANCS: Balnot-sur-Laignes, Côte des Bar NV • 115 Récoltant-Coopérateur R. H. COUTIER ‘GRAND CRU’: Ambonnay, Montagne de Reims NV • 90 Demi-Sec Champagne Demi-Sec Champagnes do have more residual sugar—but don’t consider them sweet, consider them decadent. Négociant-Manipulant BOIZEL ‘TENDRE RÉSERVE’: Épernay, Côte des Blancs NV • 94 Sparkling White ARGYLE BRUT: Willamette Valley, Oregon ’10 • 58 SCHRAMSBERG BLANC DE BLANCS BRUT: North Coast, California ’11 • 59 LOUIS SIPP: Crémant d’Alsace, France NV • 48 BISSON ‘VINO FRIZZANTE’ GLERA: Marca Trevigiana, Italy ’13 • 44 VEGA MEDIEN CAVA BRUT: Requena, Spain NV • 30 REICHSGRAF VON KESSELSTATT ‘MAJORAT’ EXTRA DRY: Mosel, Germany ’09 • 76 Bottles: White MELON DE BOURGOGNE Though it is known to most as Muscadet… Once generally ignored and unappreciated in the wine world, Melon de Bourgogne is one of our favorite wines to throw at seafood—raw or otherwise. And despite what you may have heard—many Muscadets have the structure and stuffing to last well past a decade in the bottle. (Just ask its cousin Chardonnay about it.) DOMAINE MICHEL BRÉGEON: Muscadet, France ’04 • 63 PIERRE HENRI ‘SAINT-FIACRE’: Muscadet Sèvre et Maine, France ’11 • 34 DOMAINE GUINDON ‘SUR LIE’: Coteaux de la Loire, France ’10 • 32 DE PONTE CELLARS ‘D.F.B.’: Dundee Hills, Oregon ’11 • 49 CHENIN BLANC Chenin Blanc is one of those chameleon grapes that can be bone dry, off dry, or sticky sweet— all depending on how and where it is grown, and what the winemaker intends to create... France DOMAINE DU CLOSEL ‘LA JALOUSIE’: Savennières ’10 • 38 PITHON-PAILLÉ ‘SCHISTES’: Savennières ’10 • 78 PASCAL JANVIER: Jasnières ’11 • 42 Bottles: White SAUVIGNON BLANC Sauvignon Blanc’s spiritual home is in the Loire Valley—not so long ago Pouilly-Fumé was the world’s textbook for what Sauvignon Blanc should look and taste like. Mineral-edged with high citrus flavors of lemon, lime and grapefruit—traits also shared by Pouilly-Fumé’s more esoteric and cerebral neighbor, Sancerre. Then New Zealand came along—with its brash herbs and wicked mix of tropical and citrus flavors—more or less snatching the popularity crown from the French and putting the word “Marlborough” on the lips of the white wine drinking world. But there are certainly relatively cool sites on the West Coast that express the grape’s typical flavors while often leading to a slightly richer mouth experience with the occasional use of oak, more commonly in California. France YVON & PASCAL TABORDET: Sancerre ’13 • 42 DOMAINE ANDRÉ NEVEU ‘LES MONTS DAMNÉS’: Sancerre ’12 • 70 DOMAINE DE BELAIR: Pouilly-Fumé ’12 • 40 DOMAINE DIDIER DAGUENEAU: Blanc Fumé de Pouilly ’08 • 135 The following wine is produced in ten miles southwest of Chablis. Exoggra Virgula is the name of the tiny fossilized oysters that are found throughout the soil of their biodynamically farmed vineyard. GHISLAINE & JEAN-HUGUES GOISOT ‘EXOGGRA VIRGULA’: Saint Bris ’12 • 45 New Zealand THE NED ‘WAIHOPAI RIVER’: Marlborough ’13 • 30 ALLAN SCOTT ‘MILLSTONE’: Marlborough ’12 • 34 NEUDORF: Nelson ’12 • 38 Washington EFESTĒ ‘FERAL’: Columbia Valley ’13 • 39 BLANC DE VIRGINIE: Columbia Valley ’12 • 44 WOODWARD CANYON ‘ESTATE’: Walla Walla Valley ’13 • 60 Oregon J. CHRISTOPHER: Willamette Valley ’12 • 40 Bottles: White BORDEAUX As is tradition in Bordeaux, Sauvignon Blanc, Sémillon and Muscadelle join forces to create lively wines that mix the lush fruit of Sémillon and the floral notes of Muscadelle with the crisp snap and herbaceousness of Sauvignon Blanc… GRAND BATEAU: Bordeaux ’12 • 30 CHÂTEAU GUIRAUD ‘LE G’: Bordeaux ’12 • 44 CHÂTEAU TALBOT ‘CAILLOU BLANC’: Bordeaux ’10 • 83 CHÂTEAU DE FONTENILLE: Entre-Deux-Mers, France ’13 • 36 The following is one of our favorites—a somewhat rare combination of Sauvignon Blanc and a genetic mutation of Sauvignon Blanc known as Sauvignon Gris. Sauvignon Gris tends to bring a bit more body and fruit to the mix—but it’s not the body of this wine that has caused us to fall in love, but its ability to pair with an amazing array of foods. CHÂTEAU LA GARDE: Pessac-Léognan ’06 • 38 CHÂTEAU RAHOUL: Graves ’11 • 50 BORDEAUX-STYLE Following suit, many winemakers in the state of Washington are balancing the freshness of Sauvignon Blanc with the sturdiness of Sémillon… DELILLE CELLARS ‘CHALEUR ESTATE’: Columbia Valley, Washington ’12 • 70 And some are also adding a little Muscadelle… BUTY: Columbia Valley, Washington ’12 • 55 The coastal influence of the Indian Ocean makes Margaret River (located at the Southwestern corner of Australia) particularly suitable for the production of vibrant and aromatic wines… CAPE MENTELLE: Margaret River, Australia ’13 • 34 SÉMILLON When Sémillon flies solo, it’s often a rich and full-flavored affair... L’ECOLE NO. 41: Columbia Valley, Washington ’13 • 36 Bottles: White PINOT GRIS/GRIGIO Pinot Gris, Pinot Grigio: Same grape, different name. TORII MOR: Willamette Valley, Oregon ’13 • 37 LEMELSON VINEYARDS ‘TIKKA’S RUN’: Willamette Valley, Oregon ’13 • 42 RAPTOR RIDGE: Willamette Valley, Oregon ’13 • 48 TEUTONIC WINE COMPANY ‘MARESH VINEYARD’: Dundee Hills, Oregon ’13 • 50 The Eyrie Vineyards’ David Lett planted the first Pinot Gris in North America back in 1966. The following wine is made from grapes produced from those vines: THE EYRIE VINEYARDS ‘ORIGINAL VINES’: Dundee Hills, Oregon ’12 • 69 SCHIOPETTO: Collio, Italy ’10 • 50 SCHOENHEITZ ‘HOLDER’: Alsace, France ’09 • 44 The following wines develop a beautiful copper color through the inclusion of their grape skins during the initial stage of fermentation. ZENI ‘FONTANE’: Vigneti delle Dolomiti, Italy ’12 • 45 VIE DI ROMANS ‘DESSIMIS’: Friuli Isonzo, Italy ’12 • 79 PINOT BLANC If you’re a fan of the Pinot Gris, why not take Pinot Blanc for a spin? (They’re cousins, after all.) HARPER VOIT ‘SURLIE’: Willamette Valley, Oregon ’13 • 45 KEN WRIGHT CELLARS: Willamette Valley, Oregon ’12 • 49 TRAMIN: Südtirol-Alto Adige, Italy ’12 • 34 AUXERROIS Even though it doesn’t get much attention, Auxerrois is the fourth most planted grape in Alsace. (There’s twice as much Auxerrois than Pinot Blanc, actually.) ALBERT MANN ‘VIEILLES VIGNES’: Alsace ’12 • 44 Back in 1977, some Auxerrois cuttings made their way from Alsace to Oregon—and while it hasn’t exactly caught fire, we’re rather glad there are some stubborn and skilled believers insisting on making it... ELEMENTAL CELLARS ‘ZENITH VINEYARD’: Willamette Valley, Oregon ’12 • 40 GEWÜRZTRAMINER Gewürztraminer is often misunderstood to be a sweet wine. (Like Riesling, it can be produced with varying levels of sweetness.) Regardless of the sugar content—what we love about Gewürztraminer is that heady mixture of flowers, lychee fruit and spice. DOWSETT FAMILY ‘CELILO VINEYARD’: Columbia Gorge, Washington ’12 • 44 ANALEMMA ‘ATAVUS VINEYARD’: Columbia Gorge, Washington ’12 • 54 ERNEST HILL ‘MAISIE EVELYN’: Hunter Valley, Australia ’11 • 58 DOMAINE WEINBACH ‘CUVÉE THEO’: Alsace, France ’12 • 69 WOLFBERGER: Alsace, France ’11 • 44 Bottles: White Chardonnay CHARDONNAY Certainly it was fashionable for a time to deride the pleasure of Chardonnay—but it seemed we kept on drinking it anyway. And sure, we recognize that there are the occasional oak against humanity gestures—but why disparage a whole category of wine based on the transgressions of a few? Washington ABEJA: Washington ’12 • 75 TAMARACK CELLARS: Columbia Valley ’13 • 35 SINCLAIR ESTATE VINEYARDS: Columbia Valley ’12 • 50 FORGERON CELLARS: Columbia Valley ’12 • 54 EFESTĒ ‘LOLA’: Columbia Valley ’12 • 65 MAISON BLEUE ‘AU CONTRAIRE’ FRENCH CREEK VINEYARD: Yakima Valley ’12 • 45 ARRAY CELLARS ‘DIJON CLONE’: Yakima Valley ’11 • 62 Oregon With the proof being Burgundy, world-class Pinot Noir often grows next to world-class Chardonnay. The world has embraced Oregon Pinot Noir—it’s high time we hugged some Oregon Chardonnay. EVENING LAND ‘MAD HATTER’: Willamette Valley ’10 • 84 THE EYRIE VINEYARDS ‘ESTATE’: Dundee Hills ’11 • 49 California Unashamedly flavorful. HANZELL ‘SEBELLA’: Sonoma Valley ’10 • 76 MARTIN RAY: Russian River Valley ’13 • 32 PATZ & HALL ‘DUTTON RANCH’: Russian River Valley ’12 • 82 KOSTA BROWNE ‘ONE SIXTEEN’: Russian River Valley ’10 • 120 TREFETHEN FAMILY VINEYARDS ‘DOUBLE T’: Napa Valley ’13 • 39 MINER FAMILY WINERY: Napa Valley ’12 • 59 CHAPPELLET: Napa Valley ’12 • 68 STONY HILL: Napa Valley ’08 • 89 FRANK FAMILY VINEYARDS: Carneros ’12 • 74 SHAFER ‘RED SHOULDER RANCH’: Carneros ’12 • 94 TALBOTT ‘KALI HART’ ESTATE GROWN: Monterey ’12 • 45 South Africa Hamilton Russell is the most southerly winery in South Africa. HAMILTON RUSSELL VINEYARDS: Hemel-en-Aarde Valley ’13 • 60 Bottles: White Chardonnay France Jura The first selection is for the adventurous. From a vineyard planted in 1920, now farmed by the third generation of the Montbourgeau family—if you like the strange and quirky world of oxidized wines, this is your jam. DOMAINE DE MONTBOURGEAU: L'Étoile ’10 • 48 Burgundy Chardonnay’s finest expression. Chablis The word Chablis was annexed by American jug wine producers back in the 60s and 70s, and it hasn’t entirely recovered. (It’s still easier to find “California Mountain Chablis” in refrigerators around the country than the real deal.) The real deal: lean, chalky, mineral, pure. DOMAINE FOURREY: Chablis ’10 • 40 LIONEL BUSSY ‘VIEILLES VIGNES’: Chablis ’11 • 50 VINCENT DAUVISSAT ‘LA FOREST’: Chablis 1er Cru ’12 • 104 Côte de Beaune DEUX MONTILLE ‘LE JARRON’: Saint-Romain ’10 • 78 DOMAINE DES CROIX: Corton-Charlemagne Grand Cru ’09 • 240 PERNOT BELICARD ‘PERTUISOTS’: Beaune 1er Cru ’09 • 70 SIMON BIZE & FILS ‘AUX VERGELESSES’: Savigny-les-Beaune 1er Cru ’11 • 120 CAMILLE GIROUD: Auxey-Duresses ’11 • 85 COMTESSE BERNARD DE CHÉRISEY ‘BOIS DE BLAGNY’: Meursault ’09 • 120 BRUNO COLIN ‘LE CHARMOIS’: Saint-Aubin 1er Cru ’11 • 110 ETIENNE SAUZET: Puligny-Montrachet ’11 • 130 DOMAINE AMIOT GUY ET FILS ‘LES CHAUMÉES’: Chassagne-Montrachet 1er Cru ’08 • 130 Côte Chalonnaise VIGNERONS DE BUXY ‘BUISSONNIER’: Côte Chalonnaise ’10 • 34 Mâconnais VINCENT GIRARDIN ‘LES VIEILLES VIGNES’: Saint-Véran ’09 • 40 LES HÉRITIERS DU COMTE LAFON: Mâcon-Villages ’10 • 50 GÉRALD TALMARD: Mâcon-Uchizy ’11 • 32 DOMAINE DES GANDINES: Mâcon-Péronne ’12 • 38 CHÂTEAU DES RONTETS ‘CLOS VARAMBON’: Pouilly-Fuissé ’09 • 88 CHÂTEAU-FUISSÉ ‘VIELLES VIGNES’: Pouilly-Fuissé ’07 • 99 Bottles: White Rhône Valley Varieties VIOGNIER As the story goes, there were fewer than 20 acres of Viognier left in the world some 40 years ago… Now there are thousands of acres planted worldwide (rather nice comeback)... Powerful, rich and complex—Viognier is a full bodied white with a flavor spectrum of tropical fruits with the aroma of citrus flowers… DOMAINE ROSTAING ‘LES LÉZARDES’: Collines Rhodaniennes, France ’11 • 73 DOMAINE CHRISTOPHE PICHON: Condrieu, France ’11 • 89 MARIE-PAULE DUMAZET ‘CUVÉE ROUELLE MIDI’: Condrieu, France ’10 • 119 GRAMERCY CELLARS ‘ANTOINE CREEK’: Lake Chelan, Washington ’13 • 56 MARK RYAN WINERY: Columbia Valley, Washington ’13 • 62 ÀMAURICE CELLARS ‘SPARROW’: Walla Walla Valley, Washington ’13 • 75 STORYBOOK MOUNTAIN: Napa Valley, California ’12 • 62 DARIOUSH: Napa Valley, California ’12 • 99 MARSANNE You may not have had the opportunity to experience a varietal Marsanne before... Here’s your chance to try the most widely-planted white grape in the Northern Rhône... MCCREA ‘BOUSHEY VINEYARD’: Yakima Valley, Washington ’09 • 49 ROUSSANNE Of all the white grapes coming out of the Rhône Valley of France, it’s been Viognier that has proven to be the popular kid on the block... But keep an eye out for Roussanne—it’s just starting to emerge as a varietal wine... SOUTHARD ‘LAWRENCE VINEYARD’: Columbia Valley, Washington ’09 • 38 ANDREW RICH: Columbia Valley, Washington ’10 • 44 SPARKMAN ‘APPARITION’: Yakima Valley, Washington ’11 • 68 PICPOUL Roussanne is obscure—Picpoul is a unicorn. SYNCLINE ‘BOUSHEY VINEYARD’: Yakima Valley, Washington ’13 • 40 Bottles: White Rhône Valley Varieties GRENACHE BLANC There is a laundry list of grapes that are the result of a color mutation. (The Pinot family, for instance.) Grenache Blanc first appeared in Spain (where it is still bottled as a single variety), and is now an important component to the wines of the Southen Rhône. (It’s actually the 4th most planted white grape in France.) ALTAVINS: Terra Alta, Spain ’11 • 40 ROLLE DOMAINE DES LAURIERS: Pays d’Oc, France ’11 • 32 A synonym for Rolle is Vermentino—this wine comes from a vineyard planted by Dick Troon in 1972. (They courageously grafted some vines over to Vermentino in 2010.) The Applegate Valley (which became an official AVA in 2001) is the southernmost wine growing region in Oregon. It measures 50 miles in length—from the California border in the south to the Rogue River just west of Grants Pass in the north. MINIMUS ‘TROON VINEYARD': Applegate Valley, Oregon ’13 • 38 RHÔNE STYLE BLENDS These wines contain two or more of the traditional white grapes of the Rhône valley: Marsanne, Roussanne, Viognier, Grenache Blanc, Bourboulenc, Clairette, Macabeo, Vermentillo/Rolle, Ugni Blanc... MAS DES BRESSADES: Pays du Gard, France ’12 • 40 DOMAINE DU BAGNOL: Cassis, France ’11 • 54 RHÔNE VALLEY CHÂTEAU FORTIA: Châteauneuf-du-Pape, France ’11 • 70 Bottles: White GRÜNER VELTLINER Citrus, mineral, herbal and spice—perhaps the most versatile food wine in the world... Austria There are over thirty sanctioned wine varieties in Austria, but the Grüner Veltliner is far and away the most important—accounting for over one-third of Austria’s total wine production... MARTIN & ANNA ARNDORFER ‘DIE LEIDENSCHAFT’: Niederösterreich ’08 • 44 FORSTREITER ‘KOGL’: Kremstal ’11 • 40 HUBER ‘TERRASSEN’: Traisental ’11 • 36 EMMERICH KNOLL ‘LOIBNER’ FEDERSPIEL: Wachau ’12 • 60 Washington It’s also popping up in Northwest vineyards as of late… SYNCLINE: Columbia Gorge ’12 • 40 Oregon JOHAN VINEYARDS ‘ESTATE’: Willamette Valley ’12 • 55 MINIMUS ‘A. D. BECKHAM MMXVII’: Willamette Valley ’13 • 75 MÜLLER-THURGAU If one were to hop in a time machine to 1970s Germany, they may be surprised to find the most planted grape to be none other than Müller-Thurgau. (It was responsible for some rather uninspiring wines, truth be told.) That said, one of its parents happens to be Riesling—so if you like that kind of thing (we do), this wine is produced with the utmost care using estate-grown organic grapes. MONTINORE ESTATE: Willamette Valley, Oregon ’12 • 34 Bottles: White Riesling RIESLING A favorite amongst wine geeks (just ask one). Talk about dexterity—this grape produces wines that are dry, off dry—all the way to sweet. Whichever you prefer, these Rieslings from around the world are magnificent and (at present) mostly underappreciated... Australia The Rieslings from Australia are known for their electricity—citrus fruits that shock the palate and turbo charge the flavors of food... The following wine is a bone dry offering from vineyard established over 160 years ago—and also the first winery to commercially release a wine with a Stelvin closure... PEWSEY VALE ‘INDIVIDUAL VINEYARD SELECTION’: Eden Valley ’13 • 33 New Zealand It turns out there’s another aromatic white grape that New Zealand should think about hanging their hat on... PYRAMID VALLEY VINEYARDS ‘GROWERS COLLECTION RIVERBROOK VINEYARD’: Marlborough ’08 • 60 France The Rieslings of Alsace are often produced in a dry style, and display a unique depth of flavor and richness... LOUIS SIPP ‘NATURE’S’: Alsace ’12 • 42 DOMAINE WEINBACH ‘CUVÉE THEO’: Alsace ’12 • 69 New York New York’s Finger Lakes AVA arguably produces the best Rieslings in America. (We just don’t get to see them much this far west…) FORGE CELLARS: Finger Lakes ’12 • 49 Canada You’d think that close proximity would bring an abundance of Canadian wines—however, it turns out that all the free trade agreements signed in the last twenty years have had no effect on our respective wine industries. (But from time to time we manage to rustle some up.) Hailing from Kelowna, the Tantalus Riesling is produced from six different estate vineyard lots with vines ranging from 5 to 35 years of age. Farmed by hand without the use of pesticides, fermented with natural yeasts—the resulting wine has a mixture of lush tree fruits with wicked backbone of zesty acidity…If we can only get one wine from Canada, we’re glad it’s this one: TANTALUS: Okanagan Valley ’12 • 43 Bottles: White Riesling Washington Take a stab: What’s the second most widely planted white grape variety in Washington State? MARTEDI WINES ‘LES VIGNES DE MARCOUX’: Yakima Valley ’12 • 30 TEMPUS CELLARS ‘EVERGREEN VINEYARD’: Ancient Lakes ’12 • 34 SPARKMAN CELLARS ‘BIRDIE’: Columbia Valley ’12 • 38 Oregon From a 28-acre dry-farmed vineyard on the top of the Willamette Valley’s Ribbon Ridge comes one of the more exciting dry Rieslings we’ve had in some time… TRISAETUM ‘RIBBON RIDGE ESTATE, DRY’: Ribbon Ridge ’12 • 54 If you like a little more sweetness in your local Riesling: BROOKS ‘SWEET P’: Eola-Amity Hills ’12 • 48 Germany The benchmark. The Rieslings of Germany are easy to fall in love with—highly aromatic, with a kaleidoscope of flavors... There is sweetness in these wines, but the high levels of palate shocking acidity maintain balance, intensify flavor, and invigorate the soul... (These wines may also cause hyperbole, poetry, and general euphoria...) MÖNCHHOF ‘ÜRZIG WÜRZGARTEN’ KABINETT: Mosel ’11 • 42 GÜNTHER STEINMETZ ‘BRAUNEBERGER JUFFER’ KABINETT: Mosel ’10 • 47 FRITZ HAAG ‘BRAUNEBERGER’ KABINETT: Mosel ’09 • 56 VON HÖVEL ‘OBEREMMELER HÜTTE’ SPÄTLESE: Mosel ’09 • 45 MARKUS MOLITOR ‘WEHLENER SONNENUHR’ SPÄTLESE: Mosel ’10 • 55 MAX FERD. RICHTER ‘BRAUNEBERGER JUFFER-SONNENUHR’ SPÄTLESE: Mosel ’12 • 65 REINHOLD HAART ‘PIESPORTER GOLDTRÖPFCHEN’ SPÄTLESE: Mosel ’08 • 66 ZILLIKEN ‘SAARBURGER RAUSCH’ SPÄTLESE: Mosel-Saar-Ruwer ’03 • 75 JOH. JOS. PRÜM ‘WEHLENER SONNENUHR’ AUSLESE: Mosel ’11 • 70 KARTHÄUSERHOF ‘NR. 52 LGKA’ AUSLESE: Mosel-Saar-Ruwer ’02 • 115 SCHLOSS SCHÖNBORN ‘HATTENHEIM PFAFFENBERG’ AUSLESE: Rheingau ’94 500ml • 75 MÜLLER-CATOIR ‘MUSSBACH’ KABINETT: Pfalz ’12 • 65 Germany Trocken There are also dry (no residual sugar) Rieslings made in Germany—they are labeled (to avoid further confusion) as ‘Trocken’... KNEBEL: Mosel ’10 • 38 SCHLOSS SCHÖNBORN ‘WINKELER HASENSPRUNG’ SPÄTLESE: Rheingau ’10 • 55 Bottles: White WHITE WINES FROM AROUND THE WORLD With thousands of grapes planted in over seventy countries, there never ceases to be opportunities to try something new... Italy LE DUE TERRE ‘SACRISASSI’: Colli Orientali del Friuli ’08 • 65 (Tocai, Ribolla Gialla) LA COLOMBERA ‘IL MONTINO’: Colli Tortonesi ’09 • 75 (Timorasso) CASCINA CHICCO ‘ANTERISIO’: Roero Arneis ’12 • 48 (Arneis) MAGDA PEDRINI: Gavi di Gavi ’09 • 34 (Cortese) LA STAFFA: Verdicchio dei Castelli di Jesi Classico ’12 • 38 (Verdicchio) SAN LORENZO ‘IL SAN LORENZO’: Verdicchio dei Castelli di Jesi ’01 • 135 (Verdicchio) BARBI ‘ABBOCCATO’: Orvieto Classico ’12 • 34 (Grechetto, Trebbiano) TRABOCCHETTO: Colline Pescaresi ’09 • 30 (Pecorino) CANTINE DI MARZO GRECO: Greco di Tufo ’10 • 36 (Greco) TAMI’: Sicilia ’11 • 35 (Grillo) MARCO DE BARTOLI ‘PIETRANERA’: Sicilia ’10 • 60 (Zibibbo) Slovenia EDI SIMČIČ ‘SIVI’ PINOT GRIGIO: Goriška Brda ’05 • 48 (Pinot Grigio) BURJA: Vipava Valley ’11 • 44 (Zelen) Bottles: White Spain BODEGAS ARZABRO ‘LUZIA DE RIPA’: Txakoli de Álava ’12 • 48 (Hondarribi Zuri, Izpiriotta Txikia) ALBET I NOYA ‘VINYES VELLES’: Penedès ’13 • 34 (Xarel-lo) Portugal LELLO: Douro ’10 • 30 (Malvasia, Gouveio, Viosinho, Rabigato Blanc) ESPORÃO ‘RESERVA’: Alentejo ’11 • 32 (Antão Vaz, Arinto, Roupeiro, Sémillon) Austria JOHANNESHOF REINISCH: Thermenregion ’11 • 44 (Rotgipfler) UMATHUM: Burgenland ’08 • 50 (Gelber & Roter Traminer) Hungary KIRÁLYUDVAR ‘SEC’: Tokaji ’10 • 40 (Furmint) Greece SKOURAS: Peloponnese ’11 • 32 (Moscofilero) SIGALAS: Santorini ’12 • 47 (Assyrtiko) Bottles: Orange/Amber and Rosé ROSÉ On the list of pervasive and broad wine misinformation: consume rosé wines within a year of their vintage. Case in point, the current release from Joseph Roty: DOMAINE JOSEPH ROTY: Marsannay, France ’11 • 59 (Pinot Noir) DOMAINE LES PALLIÈRES ‘AU PETIT BONHEUR’: Gigondas, France ’13 • 44 (Grenache, Syrah, Cinsault, Clairette) And if you like a little earth in your rosé: DOMAINE LAFOND ‘ROC-EPINE’: Tavel, France ’13 • 42 (Grenache, Syrah, Cinsault, Carignan, Clairette, Picpoul, Bourboulenc, Mourvèdre) DOMAINE LA ROCALIÈRE: Tavel, France ’13 • 46 (Grenache, Cinsault, Mourvèdre) MOULIN DE GASSAC ‘GUILHEM’: Pays d'Hérault, France ’13 • 34 (Syrah, Grenache, Carignan) CASTELMAURE: Corbières, France ’13 • 28 (Grenache, Cinsault, Carignan, Syrah) The following wine is made with a native variety and aged under flor (a thin layer of spent yeast) for a year in 100 year old oak: CLOS CIBONNE: Côtes de Provence, France ’12 • 50 (Tibouren) MARTIN & ANNA ARNDORFER: Kamptal, Austria ’12 • 38 (Zweigelt) ORANGE/AMBER WINE TWO VINTNERS ‘OLSEN VINEYARD O. G.’: Yakima Valley, Washington ’12 • 56 (Gewürztraminer) JOHAN VINEYARDS ‘DRUESKALL’: Willamette Valley, Oregon ’12 • 65 (Pinot Gris) RADIKON ‘OSLAVJE’: Venezia Giulia, Italy ’06 500ml • 73 (Pinot Grigio, Chardonnay, Sauvignon Blanc) GRAVNER ‘ANFORA’: Venezia Giulia, Italy ’09 • 210 (Ribolla Gialla) MONASTERO SUORE CISTERCENSI ‘COENOBIUM RUSTICUM’: Lazio, Italy ’12 • 55 (Trebbiano, Verdicchio, Malvasia, Grechetto) PHEASANT’S TEARS: Kakheti, Georgia ’11 • 38 (Rkatsiteli) Bottles: Sparkling Rosé ROSÉ CHAMPAGNE Récoltant-Manipulant A. MARGAINE BRUT: Villers-Marmery, Montagne de Reims NV • 110 (Chardonnay, Pinot Noir) ETIENNE CHÉRÉ BRUT: Passy, Vallée de la Marne, France NV • 95 (Chardonnay Pinot Noir, Pinot Meunier) SERVEAUX FILS ‘ROSÉ DE SAIGNÉE’: Passy, Vallée de la Marne, France NV • 105 (Pinot Noir, Pinot Meunier) JOSÉ DHONDT ‘ROSÉ DE SAIGNÉE’: Oger, Vallée de la Marne, France NV • 115 (Pinot Noir) CHRISTOPHE MIGNON BRUT ROSÉ: Festigny, Vallée de la Marne, France NV • 128 (Pinot Meunier) JOËL FALMET BRUT ROSÉ: Rouvres-les-Vignes, Côte des Bar. France NV • 86 (Pinot Noir, Chardonnay) SPARKLING ROSÉ MAS DE DAUMAS GASSAC: France NV • 65 (Cabernet Sauvignon, Petit Manseng) OLIVIER MORIN ‘TENTATION’ BRUT: Crémant de Bourgogne, France NV • 48 (Pinot Noir) SOTER ‘ESTATE GROWN’ BRUT: Oregon ’97 • 295 (Pinot Noir) SPARKLING RED CANTINE CECI ‘LA LUNA’ LAMBRUSCO: Emilia, Italy NV • 37 Bottles: Red Pinot Noir PINOT NOIR Welcome to our Pinot lover’s paradise... Four pages of Pinot from all around the world— but first we introduce you to a bevy of Pinots from our own backyard... Oregon The Willamette Valley is home to over 375 wineries and is inarguably the best location for Pinot Noir in America. COOPER MOUNTAIN VINEYARDS ‘COOPER HILL’: Willamette Valley ’13 • 32 MONTINORE ‘ESTATE’: Willamette Valley ’12 • 39 EVENING LAND: Willamette Valley ’121 • 44 OMERO: Willamette Valley ’12 • 54 TRISAETUM: Willamette Valley ’12 • 56 BELLE PENTE ‘PURPLE’: Willamette Valley ’09 • 60 BOEDECKER CELLARS ‘STEWART’: Willamette Valley ’110 • 65 BROOKS ‘JANUS’: Willamette Valley ’11 • 73 JOHAN VINEYARDS ‘THREE BARREL’: Willamette Valley ’09 • 87 DOMAINE SERENE ‘YAMHILL CUVÉE’: Willamette Valley ’10 • 95 BEAUX FRÈRES: Willamette Valley ’11 • 102 KEN WRIGHT CELLARS ‘MCCRONECLAIM VINEYARD: Yamhill-Carlton District ’12 • 110 The first grapes planted in the Willamette Valley were planted in what is now the Dundee Hills AVA. SILTSTONE ‘GUADALUPE VINEYARD’: Dundee Hills ’10 • 75 STOLLER ‘ESTATE’: Dundee Hills ’11 • 46 KELLEY FOX WINES ‘MOMTAZI VINEYARD’: McMinnville ’11 • 76 ST. INNOCENT ‘ZENITH VINEYARD’: Eola-Amity Hills ’12 • 84 Washington As a rule, most of the grape growing regions in Washington are too warm to grow proper Pinot Noir... However, the wind-swept vineyards overlooking the Columbia River Gorge are the exceptions that prove the rule... ANALEMMA ‘OAK RIDGE VINEYARD’: Columbia Gorge ’11 • 63 Bottles: Red Pinot Noir France When we think of French Pinot Noir, of course Burgundy is the first thing that comes to mind. That said, there are a few other parts of France worth checking out as well… Alsace MICHEL FONNÉ ‘TRADITION’: Alsace ’09 • 48 Champagne P. LOUIS MARTIN ‘GRAND CRU’: Bouzy ’06 • 75 Burgundy MAISON CHAMPY: Bourgogne ’10 • 46 Côte de Nuits DOMINIQUE MUGNERET ‘VENDANGÉ À LA MAIN’: Hautes-Côtes de Nuits ’11 • 49 CAMILLE GIROUD ‘LES LONGEROIES’: Marsannay ’09 • 75 DOMAINE PHILIPPE CHARLOPIN ‘TERRES BLANCHES’: Gevrey-Chambertin ’10 • 105 DOMAINE DENIS MORTET ‘MES CINQ TERROIRS’: Gevrey-Chambertin ’05 • 190 CLAUDE DUGAT: Gevrey-Chambertin ’05 • 225 DOMAINE PONSOT ‘CUVÉE DES ALOUETTES’: Morey-Saint-Denis 1er Cru ’11 • 200 DOMAINE DES LAMBRAYS: Clos des Lambrays Grand Cru ’06 • 225 MICHEL GROS: Nuits-Saint-Georges ’09 • 99 BOUCHARD PÈRE & FILS ‘CLOS DES ARGILLIÈRES’: Nuits-Saint-Georges 1er Cru ’04 • 177 Côte de Beaune DOMAINE BILLARD PÈRE ET FILS: Hautes-Côtes de Beaune ’12 • 48 SIMON BIZE & FILS ‘LES FOURNAUX’: Savigny-les-Beaune 1er Cru ’11 • 120 DOMAINE DEBRAY ‘LES VALOZIÈRES’: Aloxe-Corton 1er Cru ’10 • 125 DOMAINE DE MONTILLE ‘LES POUGETS’: Corton Grand Cru ’05 • 275 DOMAINE LOUIS BOILLOT & FILS ‘LES GRANDS POISOTS’: Volnay ’09 • 98 ARNAUD ENTE ‘LES SANTENOTS DU MILIEU’: Volnay 1er Cru ’05 • 225 PIERRE MOREY: Monthelie ’10 • 80 DOMAINE JEAN-MICHEL GAUNOUX ‘LES CRIOTS’: Meursault ’06 • 82 LEROY: Chassagne-Montrachet ’90 • 125 Bottles: Red Pinot Noir California FAILLA: Sonoma Coast ’12 • 70 SOJOURN CELLARS ‘RODGERS CREEK VINEYARD’: Sonoma Coast ’12 • 88 LITTORAI ‘LES LARMES’: Anderson Valley ’11 • 93 KOSTA BROWNE: Russian River Valley ’11 • 185 TALLEY VINEYARDS: Arroyo Grande Valley ’11 • 55 SEA SMOKE ‘SOUTHING’: Sta. Rita Hills ’10 • 135 New York Yes, New York. FORGE CELLARS: Finger Lakes ’12 • 49 Italy Yes, Italy... Though in Italy, they often call it Pinot Nero... ALOIS LAGEDER ‘KRAFUSS’: Alto Adige ’08 • 65 MARCATO ‘BARATTARO’: Veneto ’09 • 34 There are some truly ancient vines contributing to the small production of the following wine... Some are pre phyloxera vines planted more than 170 years ago... Only 350 cases are made, and only in great vintages... MARCHESI ALFIERI ‘SAN GERMANO’: Monferrato ’06 • 78 Bottles: Red Pinot Noir Macedonia Unless one happened to make it to the regional semi-finals of the National Geographic Bee, a quick glance at Google Maps might be necessary... STOBI WINERY ‘MACEDON’: Tikveš ’12 • 40 South Africa Hamilton Russell is the most southerly winery in South Africa, and it can be argued that the distinct maritime climate in this location produces a Pinot Noir to rival the best in the world... HAMILTON RUSSELL VINEYARDS: Hemel-en-Aarde Valley ’12 • 75 New Zealand Pinot Noir likes it cool, and the wine growing regions in New Zealand are well suited to produce fragrant, vivid and distinct Pinot Noirs... Time will tell, but the case can be made that New Zealand is on the verge of making the same mark on the world of Pinot Noir as it did with Sauvignon Blanc.... THE CRATER RIM: Canterbury ’12 • 42 PYRAMID VALLEY VINEYARDS ‘EATON FAMILY VINEYARD’: Marlborough ’07 • 89 Australia Perhaps Shiraz is the first thing that comes to mind when one thinks of Australian wine... It might be due to the fact that few have heard of this marine influenced headland an hour’s drive from Melbourne... YABBY LAKE VINEYARD: Mornington Peninsula ’06 • 98 Bottles: Red Gamay Noir THE STORY Marketing Genius Of all the gross misconceptions in the world of wine, perhaps none has done more to muddy the understanding of a wine as the creation of “Beaujolais Nouveau.” Beaujolais Nouveau is at once a brilliant marketing construct and a devastating reprogramming of the world's perception of a place and a grape. (Even more thorough than the invention of Fumé Blanc, or the annexation of the name Chablis by American jug wine producers...) So in the spirit of setting things straight, we're going to insist on highlighting Beaujolais— specifically Gamay Noir produced in the 10 Crus that make up this underappreciated part of Burgundy. THE HISTORY Local Custom Goes Worldwide Beaujolais Nouveau was at one time a simple celebration of the end of the harvest—a local tradition that involved rolling out barrels of barely fermented grape juice as a reward for a job well done. This practice eventually spread from the bistros in Lyon to the restaurants of Paris, where producers became increasingly clever in their methods of delivering their wine to the glasses of thirsty Parisians. The race to deliver Nouveau (and the parties that sprung up around it) garnered increasing attention from the world during the 70s—but it wasn’t until 1985 when the release date was changed to the third Thursday of November things went awry. Placing it in the wheelhouse of enthusiasts willing to take a long weekend to party and the convenient marketing tie-in of Thanksgiving catapulted Nouveau to the consciousness of the American people, erasing whatever conception of Beaujolais that may have existed before. We all love a good party—and have no beef with Beaujolais Nouveau beyond the tragic misconception it wrought. When people hear “Beaujolais,” they only think of Nouveau—a simple drink meant to be drunk once a year to celebrate the end of harvest. What should come to mind when the world thinks of the Gamay Noirs of Cru Beaujolais—wines of complexity and character well-suited for anybody that appreciates Pinot Noir. Bottles: Red Gamay Noir Beaujolais ARNAUD BRIDAY ‘DOMAINE DES CHERS VIEILLES VIGNES’: Saint-Amour ’11 • 36 HUBERT LAPIERRE ‘CUVÉE VIEILLES VIGNES’: Chénas ’12 • 34 DOMAINE DIOCHON: Moulin-à-Vent ’12 • 49 THIBAULT LIGER-BELAIR ‘VIEILLES VIGNES’: Moulin-à-Vent ’11 • 59 COUDERT PÈRE ET FILS ‘CLOS DE LA ROILETTE’: Fleurie ’11 • 48 JEAN FOILLARD ‘CÔTE DU PY’: Morgon ’11 • 75 MARCEL LAPIERRE ‘MMXI’: Morgon ’11 • 80 CHÂTEAU LES FRÈRES PERROUD ‘AMÉTHYSTE’: Brouilly ’12 • 48 CHÂTEAU THIVIN: Côte de Brouilly ’10 • 49 And while we’re at it, Gamay Noirs produced just north of Beaujolais in the Mâcon: DOMAINE PERRAUD ‘L’ŒUVRE DE PERRAUD’: Mâcon Rouge ’11 • 34 CHÂTEAU DE LA GREFFIÈRE: Mâcon la Roche Vineuse ’13 • 40 Loire Valley While technically the Loire Valley, Côte Roannaise is located almost due west of Beaujolais. DOMAINE ROBERT SÉROL ‘LES ORIGINELLES’: Côte Roannaise ’10 • 38 Around 50 miles south of Côte Roannaise, you’ll run into the Côtes du Forez. VERDIER-LOGEL ‘CUVÉE DES GOURMETS’: Côtes du Forez ’11 • 34 Oregon The best place outside of France for Gamay Noir is arguably the Willamette Valley... Problem is, there are still only a handful of growers and producers that are willing to gamble on the underdog... If you love the Pinot Noirs of Oregon, you should give this Gamay Noir a chance... BOW & ARROW ‘WALNUT RIDGE VINEYARD’: Willamette Valley ’13 • 45 Bottles: Red MERLOT Please don’t feel the need to apologize... It was just a movie, after all, and some of the world’s finest and most sought-after wines are based on Merlot… Washington BOUDREAUX CELLARS: Washington ’08 • 80 ABEJA: Columbia Valley ’11 • 85 WOODWARD CANYON: Columbia Valley ’10 • 90 K VINTNERS ‘STONERIDGE VINEYARD’: Columbia Valley ’09 • 95 LONG SHADOWS ‘PEDESTAL’: Columbia Valley ’09 • 108 WJ MEEK: Yakima Valley ’10 • 38 STRUCTURE CELLARS ‘FOUNDATION’: Yakima Valley ’12 • 50 SINEANN ‘CHAMPOUX VINEYARD’: Horse Heaven Hills ’10 • 75 WALLA WALLA VINTNERS: Walla Walla Valley ’11 • 59 REININGER: Walla Walla Valley ’09 • 68 California STARMONT: Napa Valley ’12 • 49 DUCKHORN VINEYARDS: Napa Valley ’11 • 98 SHAFER VINEYARDS: Napa Valley ’12 • 110 TREFETHEN: Oak Knoll District ’11 • 75 RIDGE ‘MONTE BELLO VINEYARD’: Santa Cruz Mountains’10 • 85 MALBEC The most widely planted grape in Argentina is grown in just about every other corner of the world as well, only it generally finds itself a player in a blend, rather than the main stage attraction… Malbecs tend to be medium- to full bodied affairs with ample tannins and dark, plummy fruits... France CHÂTEAU FONTAYNES ‘CUVÉE DORIAN’: Cahors ’10 • 32 DOMAINE LA BERANGERAIE ‘CUVÉE MAURIN’: Cahors ’10 • 36 Washington ÀMAURICE CELLARS ‘GAMACHE VINEYARD’: Columbia Valley ’10 • 69 BERESAN: Walla Walla Valley ’09 • 58 Argentina FINCA DOMINGO: Valle de Cafayate ’11 • 32 ALTOCEDRO ‘RESERVA’: La Consulta ’11 • 59 BODEGA NOEMÍA ‘A LISA’: Patagonia ’13 • 49 Bottles: Red CABERNET FRANC It is (like Malbec) usually a supporting cast member, but on its own it can bring all manner of juicy red fruits and a bit of a herbaceousness as well... For you trivia buffs, Cabernet Franc got together with Sauvignon Blanc once, and they had a rather famous progeny... France HOSPICES DE SAUMUR ‘CLOS CRISTAL’: Saumur Champigny ’10 • 44 DOMAINE LES PINS ‘CUVÉE LES ROCHETTES’: Bourgueil ’12 • 40 PITHON-PAILLÉ ‘DESSUS NARÇAY’: Chinon ’11 • 55 Washington ANDREW WILL: Columbia Valley ’12 • 57 MEMALOOSE ‘IDIOT’S GRACE VINEYARD’: Columbia Gorge ’11 • 52 PETIT VERDOT The fifth (and least well-known) blending grape of Bordeaux is rarely found on its own. For instance, only 144 cases of the following wine were produced. DUSTED VALLEY: Columbia Valley, Washington ’11 • 58 CARMÉNÈRE At one point in the history of the world, Carménère was widely planted throughout Bordeaux... It is still an allowed grape, and it may be making a comeback in the future... Speaking of today, however, the leader in Carménère cultivation and quality is Chile... Think dark fruit with a heap of herbaceousness... DE MARTINO ‘LEGADO RESERVA’: Maipo Valley, Chile ’11 • 36 CLOS OUVERT: Valle del Maule, Chile ’11 • 42 Bottles: Red Cabernet Sauvignon CABERNET SAUVIGNON This grape provides the backbone to many great and famous wines—some might call Cabernet Sauvignon the king of grapes... Or at least the most popular... California NEWTON: Napa County ’10 • 58 Sonoma Valley SOJOURN CELLARS ‘HOME RANCH VINEYARD’: Sonoma Valley ’11 • 92 Napa Valley LADERA: Napa Valley ’10 • 67 HONIG VINEYARD AND WINERY: Napa Valley ’12 • 85 FRANK FAMILY VINEYARD: Napa Valley ’11 • 105 NEYERS ‘NEYERS RANCH-CONN VALLEY’: Napa Valley ’10 • 120 STONY HILL: Napa Valley ’10 • 135 ACKERMAN FAMILY VINEYARDS: Napa Valley ’08 • 150 DARIOUSH: Napa Valley ’09 • 215 LEWIS CELLARS: Napa Valley ’11 • 190 EHLERS ESTATE ‘ONE TWENTY OVER EIGHTY’: St. Helena ’10 • 88 SPOTTSWOODE ESTATE VINEYARD & WINERY: St. Helena ’09 • 320 TERRA VALENTINE: Spring Mountain District ’11 • 86 PARADIGM: Oakville ’10 • 160 O’SHAUGHNESSY: Mt. Veeder ’10 • 225 CLIFF LEDE: Stags Leap District ’11 • 140 Santa Cruz Mountains MOUNT EDEN VINEYARDS: Santa Cruz Mountains ’09 • 112 Bottles: Red Cabernet Sauvignon Washington BOUDREAUX CELLARS: Washington ’08 • 110 NATHAN GRAY: Columbia Valley ’10 • 40 TEMPUS CELLARS: Columbia Valley ’10 • 62 GRAMERCY CELLARS ‘LOWER EAST’: Columbia Valley ’12 • 64 SYZYGY: Columbia Valley ’08 • 78 ABEJA: Columbia Valley ’11 • 99 DUNHAM ‘LEWIS VINEYARD’: Columbia Valley ’08 • 115 TENOR: Columbia Valley ’09 • 157 WATERS ‘RESERVE’: Columbia Valley ’10 • 170 JB NEUFELD ‘ARTZ & DUBRUL VINEYARDS’: Yakima Valley ’10 • 67 SPARKMAN ‘RAINMAKER’: Yakima Valley ’11 • 99 OWEN ROE ‘DUBRUL VINEYARD’: Yakima Valley ’09 • 150 ZEPHROS ‘COYOTE VINEYARD’: Wahluke Slope ’08 • 58 UPLAND ESTATES ‘OLD VINE’: Snipes Mountain ’09 • 70 HIGHTOWER: Red Mountain ’10 • 68 ANDREW JANUIK ‘STONE CAIRN’: Red Mountain ’12 • 80 LADY HILL ‘TAPTEIL VINEYARD’: Red Mountain ’11 • 92 UPCHURCH VINEYARD: Red Mountain ’11 • 120 DEN HOED ‘ANDREAS’: Horse Heaven Hills ’09 • 125 BERESAN: Walla Walla Valley ’08 • 50 PEPPER BRIDGE: Walla Walla Valley ’10 • 120 LEONETTI CELLARS: Walla Walla Valley ’11 • 235 Oregon Most are surprised to hear that the majority of the grapes grown in the Walla Walla Valley are actually located on the Oregon side of the border—the confusion comes from the fact that most of the wineries are within the borders of Washington. However, the following winery is also located on the Oregon side. WATERMILL: Walla Walla Valley ’10 • 46 Australia Forgive the power of association and suggestion—it’s the Koala that comes to mind when we think about Australian Cabernet Sauvignon. Seemingly plush (but with rough extremities for traction) surrounded herbaceous aromas of eucalyptus and mint—and a little misunderstood. (Like the Koala isn’t actually a bear, and Australian Cabernet isn’t Australian Shiraz.) HAREWOOD ESTATE ‘RESERVE’: Great Southern ’10 • 56 HAPPS: Margaret River ’10 • 49 THOMAS GOSS: McLaren Vale ’11 • 34 Bottles: Red Bordeaux LEFT BANK BORDEAUX The Left Bank—often dominated by Cabernet Sauvignon... Médoc CHÂTEAU POTENSAC: Médoc ’09 • 81 Haut-Médoc CHÂTEAU BEAUMONT: Haut-Médoc ’09 • 56 CHÂTEAU SOCIANDO-MALLET: Haut-Médoc ’10 • 99 CHÂTEAU CANTEMERLE: Haut-Médoc ’10 • 110 Saint-Estèphe CHÂTEAU BEL-AIR: Saint-Estèphe ’09 • 76 CHÂTEAU LILIAN LADOUYS: Saint-Estèphe ’09 • 83 ORMES DE PEZ: Saint-Estèphe ’10 • 120 Pauillac CHÂTEAU GAUDIN: Pauillac ’10 • 75 CHÂTEAU TOUR DU ROC MILON: Pauillac ’09 • 85 CHÂTEAU HAUT-BAGES LIBÉRAL: Pauillac ’09 • 115 PICHON-LONGUEVILLE COMTESSE DE LALANDE ‘RÉSERVE DE LA COMTESSE’: Pauillac ’09 • 135 Saint-Julien PAVILLON DE LÉOVILLE POYFERRÉ: Saint-Julien ’09 • 97 CLOS DU MARQUIS: Saint-Julien ’06 • 110 CHÂTEAU GRUAUD LAROSE: Saint-Julien ’07 • 170 Listrac-Médoc CHÂTEAU CAP LÉON VEYRIN: Listrac-Médoc ’10 • 55 Moulis-en-Médoc CHÂTEAU CHASSE-SPLEEN: Moulis-en-Médoc ’09 • 85 Margaux CHÂTEAU MARSAC SÉGUINEAU: Margaux ’10 • 63 CHÂTEAU PAVEIL DE LUZE: Margaux ’10 • 78 LA SIRÈNE DE GISCOURS: Margaux ’10 • 85 LAMOUROUX: Margaux ’09 • 95 Pessac-Léognan CHÂTEAU SMITH-HAUT-LAFITTE ‘LE PETIT HAUT LAFITTE’: Pessac-Léognan ’09 • 92 Graves CHÂTEAU HAUT MAYNE ‘MAYNE DU CROS’: Graves ’08 • 46 Bottles: Red Bordeaux RIGHT BANK BORDEAUX …while on the Right Bank: the world’s finest examples of Merlot-based blends… Lalande de Pomerol LA FLEUR DE BOÜARD: Lalande de Pomerol ’06 • 85 Pomerol CHÂTEAU BEL-AIR: Pomerol ’09 • 75 CHÂTEAU VIEUX MAILLET: Pomerol ’09 • 99 Saint-Émilion CHÂTEAU LA CROIX CHANTECAILLE: Saint-Émilion Grand Cru ’09 • 50 CHÂTEAU D’ARCOLE: Saint-Émilion Grand Cru ’09 • 68 CHÂTEAU GODEAU: Saint-Émilion Grand Cru ’09 • 88 CHÂTEAU FONPLÉGADE: Saint-Émilion Grand Cru Classé ’08 • 115 CHÂTEAU MONBOUSQUET: Saint-Émilion Grand Cru Classé ’09 • 135 CHÂTEAU BELLEVUE: Saint-Émilion Grand Cru Classé ’05 • 200 Bordeaux Supérieur A little over 2% of Bordeaux is farmed organically—but the 8 hectare plot of Grand Français has been certified as such since 2002. Located just north of Saint-Émillion, Grand Français is a one-man show— Guy Alloncle is both farmer and winemaker crafting wine using the old fashioned way: tasting as he goes. CHÂTEAU GRAND FRANÇAIS: Bordeaux Supérieur ’10 • 46 Bordeaux Côtes de Francs CHÂTEAU PUYGUERAUD: Bordeaux Côtes de Francs ’10 • 55 The small print on this wine: it’s 100% Merlot. CHÂTEAU MARSAU: Bordeaux Côtes de Francs ’05 • 46 Bottles: Red BORDEAUX STYLE Outside of France, wines fashioned in the style of Bordeaux are sometimes called “Meritage” blends, or “Clarets” (both words, generally, mispronounced)… It doesn’t really matter what the label says, so long as they employ the traditional grapes of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. Below are wines exclusively using two or more of these grape varieties… California TUCK BECKSTOFFER WINES ‘AMULET’: Napa Valley ’08 • 63 MINER FAMILY WINERY ‘AIA’: Napa Valley ’08 • 73 ROBERT SINSKEY VINEYARDS ‘POV’: Napa Valley ’09 • 80 Chile ALMAVIVA: Puente Alto ’06 • 138 Slovenia EDI SIMČIČ ‘DUET LEX’: Goriška Brda ’05 • 99 Bottles: Red WASHINGTON BORDEAUX-STYLE BLENDS WAUTOMA WINES ‘EL PRAT’: Columbia Valley ’10 • 44 AVENNIA ‘GRAVURA’: Columbia Valley ’11 • 68 MARK RYAN WINERY ‘THE DISSIDENT’: Columbia Valley ’12 • 73 BAER WINERY ‘ARCTOS’: Columbia Valley ’10 • 79 ÀMAURICE CELLARS ‘THE CALLAHAN’: Columbia Valley ’05 • 85 FALL LINE ‘PURPLE—BOUSHEY VINEYARD’: Yakima Valley ’12 • 54 STEVENS WINERY ‘424’: Yakima Valley ’11 • 68 SHERIDAN VINEYARD ‘L’ORAGE’: Yakima Valley ’11 • 105 ANDREW WILL ‘TWO BLONDES VINEYARD’: Yakima Valley ’10 • 120 CADENCE ‘KLIPSUN VINEYARD’: Red Mountain ’04 • 110 LALAYEE: Walla Walla Valley ’08 • 89 WASHINGTON BLENDS They haven’t (yet) coined the marketing term for our homegrown blends, but these wines are the combination of classic Bordeaux and Rhône Valley varieties. SOOS CREEK WINE CELLARS ‘SUNDANCE’: Columbia Valley ’11 • 40 (Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc) SPARKMAN ‘WILDERNESS’: Columbia Valley ’11 • 54 (Cabernet Sauvignon, Syrah, Mourvèdre, Merlot, Malbec) EFESTĒ ‘FINAL FINAL’: Columbia Valley ’11 • 58 (Cabernet Sauvignon, Syrah) BETZ FAMILY WINERY ‘CUVÉE FRANGIN’: Columbia Valley ’12 • 78 (Merlot, Cabernet Sauvignon, Syrah, Petite Verdot) GORMAN WINERY ‘EVIL TWIN’: Columbia Valley ’10 • 95 (Syrah, Cabernet Sauvignon) Bottles: Red Syrah SYRAH Northern Rhône Valley, France In the Northern Rhône, Syrah stands alone (though sometimes a small percentage of Viognier finds itself in the mix)...and there is no argument that in the Northern Rhône you will discover the purest, most complex expression of the Syrah grape… RENÉ ROSTAING ‘CLASSIQUE’: Côte Rôtie ’06 • 135 BERNARD LEVET ‘LA CHAVAROCHE’: Côte Rôtie ’10 • 145 ROMAIN DUVERNAY: Hermitage ’09 • 110 MAISON NICOLAS PERRIN: Hermitage ’08 • 144 ETIENNE BÉEHERAS ‘LEPRIEURÉ D’ARRAS’: Saint-Joseph ’10 • 70 YVES CUILLERON ‘L’AMARYBELLE’: Saint-Joseph ’11 • 90 The next two wines enjoy a special relationship: sibling rivalry. NATACHA CHAVE ‘ALÉOFANE’: Crozes-Hermitage ’10 • 60 YANN CHAVE: Crozes-Hermitage ’11 • 60 PIERRE GAILLARD: Crozes-Hermitage ’09 • 70 DOMAINE LIONNET ‘TERRE BRULÉE’: Cornas ’10 • 115 DOMAINE CLAPE: Cornas ’07 • 125 JEAN LUC COLOMBO ‘LA LOUVÉE’: Cornas ’05 • 132 GUILLAUME GILLES: Cornas ’10 • 148 Washington Twenty-five years ago, the first Syrah was being planted as an experiment...(for the trivia minded, the first Washington Syrah debuted in 1988...) Fifteen years ago, you could still count Washington Syrahs on one hand, but there was a revolution brewing... Today, there are over 3,000 acres of Syrah being harvested with more on the way...the best offer rich red and black berries, plums, smoked meats, and a dash of pepper... NOVELTY HILL: Columbia Valley ’11 • 42 TWO VINTNERS: Columbia Valley ’12 • 54 LAUREN ASHTON CELLARS: Columbia Valley ’11 • 73 VA PIANO VINEYARDS: Columbia Valley ’10 • 80 The vintage date is not a typo: LAWRELIN ‘L•W•C’: Columbia Valley ’01 • 86 DUNHAM ‘LEWIS VINEYARD’: Columbia Valley ’07 • 110 TAPTEIL ‘SPILYA VINEYARD’: Yakima Valley ’10 • 65 MCCREA ‘BOUSHEY GRANDE CÔTE VINEYARD’: Yakima Valley ’09 • 70 OWEN ROE ‘RED WILLOW VINEYARD, CHAPEL BLOCK’: Yakima Valley ’10 • 115 BETZ FAMILY WINERY ‘LA SERENNE, BOUSHEY VINEYARD’: Yakima Valley ’08 • 120 MCKINLEY SPRINGS: Horse Heaven Hills ’11 • 35 W. T. VINTNERS ‘GORGEOUS, DESTINY RIDGE VINEYARD’: Horse Heaven Hills ’11 • 53 Bottles: Red Syrah Oregon Someday soon, there will be a new sub-appellation of the Walla Walla Valley aptly named The Rocks District of Milton-Freewater. MACKEY: Walla Walla Valley ’09 • 50 Ironically enough—with current bureaucratic regulations—the following wineS would be forbidden from using the new AVA simply because their facilities happen to be situated on the Washington side of the border… PROPER: Walla Walla Valley ’12 • 90 REYNVAAN FAMILY VINEYARDS ‘IN THE ROCKS VINEYARD, THE CONTENDER’: Walla Walla Valley ’11 • 175 California If the pace of things continues, in a few years there will be as many acres of Syrah in California as there are in the Rhône Valley... Imagine that comes as a surprise to those Syrah pioneers that enthusiastically/fanatically started things off back in the 80’s… BEDROCK: North Coast ’12 • 58 ARNOT ROBERT: North Coast ’10 • 76 RAMEY: Sonoma Coast ’09 • 68 LA SIRENA ‘BARRETT VINEYARD’: Calistoga ’07 • 95 SHAFER VINEYARDS ‘RELENTLESS’: Napa Valley ’11 • 175 Australia The Australians call it Shiraz, but the grape is the same—the name difference stems from a disagreement concerning origin...and maybe a little bit of a personality conflict...same grape, but often a different style—a little more jammy fruit down under… TREVELEN FARMS ‘FRANKLAND RESERVE’: Great Southern ’08 • 44 ROCKFIELD: Margaret River ’07 • 52 KAY BROTHERS ‘BASKET PRESSED’: McLaren Vale ’10 • 75 MOLLYDOOKER ‘CARNIVAL OF LOVE’: McLaren Vale ’11 • 97 New Zealand Missionaries planted grapes on the east coast of the north island in the mid-19th century, making it the oldest wine region in New Zeland... CRAGGY RANGE ‘LE SOL’ GIMBLETT GRAVELS: Hawke’s Bay ’07 • 138 Bottles: Red SOUTHERN RHÔNE VALLEY, FRANCE In the Southern Rhône, Grenache is blended with numerous other grapes such as Syrah, Mourvèdre, and Cinsault. In fact, as many as thirteen varieties allowed for blending in Châteauneuf-du-Pape…(for the trivia minded, here they are: Grenache, Syrah, Mourvèdre, Picpoul, Terret, Counoise, Muscardin, Vaccarèse, Picardin, Cinsault, Clairette, Roussanne and Bourboulenc) DOMAINE DE LA MORDORÉE ‘LA DAME ROUSSE’: Côtes du Rhône ’12 • 50 DOMAINE CROS DE ROMET ‘LA CROIX DES TEMPLIERS’: Cairanne ’11 • 44 DOMAINE LA FOURMENTE ‘GARRIGUES’: Visan ’11 • 60 DOMAINE BOISSON ‘CLOS DE LA BRUSSIÈRE: Massif d‘Uchaux ’10 • 49 MOULIN DE LA GARDETTE: Gigondas ’10 • 56 DOMAINE SAINT-DAMIEN ‘LA LOUISIANE’: Gigondas ’11 • 64 DOMAINE DU GOUR DE CHAULÉ ‘CUVÉE TRADITION’: Gigondas ’10 • 75 DOMAINE LA ROCALIÈRE: Lirac ’11 • 40 DOMAINE DE CRISTIA: Ventoux ’12 • 36 Châteauneuf-du-Pape LÉON PERDIGAL: Châteauneuf-du-Pape ’11 • 74 LE JAS DES PAPES ‘LE SECRET DU JAS’: Châteauneuf-du-Pape ’10 • 80 LE CLOS DU CAILLOU ‘LES SAFRES’: Châteauneuf-du-Pape ’09 • 105 CHÂTEAU LA NERTHE: Châteauneuf-du-Pape ’11 • 120 DOMAINE DU VIEUX TÉLÉGRAPHE ‘LA CRAU’: Châteauneuf-du-Pape ’08 • 130 DOMAINE DU PÉGAU ‘CUVÉE RÉSERVÉE’: Châteauneuf-du-Pape ’11 • 145 Bottles: Red GRENACHE Trivia question: Name the second most planted red variety on the planet...? Well, here you go... Grenache hasn’t garnered the attention it deserves...yet. OTT & MURPHY: Columbia Valley, Washington ’10 • 56 K VINTNERS ‘THE BOY’: Columbia Valley, Washington ’11 • 93 TEMPUS CELLARS: Yakima Valley, Washington ’11 • 54 J. SCOTT CELLARS: Rogue Valley, Oregon ’11 • 54 DOMAINE LA FOURMENTE ‘GARRIGUES’: Visan, France ’11 • 60 SELLA & MOSCA ‘RISERVA’: Cannonau di Sardegna, Italy ’09 • 36 ATTECA ‘OLD VINES’: Calatayud, Spain ’11 • 38 CINSAULT How about vines planted in 1886? (There’s no legal definition, but I think that qualifies as ancient vines.) The surprise is how light on its feet this old-timer is… TURLEY ‘BECHTOLDT VINEYARD’: Lodi, California ’12 • 54 MOURVÈDRE Mourvèdre from 140-year-old vines …Seriously. NEYERS ‘EVANGELHO VINEYARD’: Contra Costa County, California ’11 • 74 CARIGNAN Easily the least recognizable of the main Rhône varieties, this Carignan is comes from a 100-year old vineyard—farmed organically and bottled with oligomeric proanthocyanidins instead of sulfur. HARRINGTON ‘LOVER’S LANE VINEYARD’: Mendocino County, California ’12 • 69 RHÔNE-STYLE Borrowing from the Rhône playbook, winemakers in Australia and America are experimenting with the grapes of the Southern Rhône with great success... DOWSETT FAMILY ‘DEVOTION’: Columbia Valley, Washington ’09 • 55 (Syrah, Mourvèdre, Grenache) BETZ FAMILY WINERY ‘BÉSOLEIL’: Columbia Valley, Washington ’10 • 95 (Grenache, Mourvèdre, Cinsault, Syrah) DONKEY & GOAT ‘FIVE THIRTEEN’: El Dorado, California ’12 • 74 (Grenache, Syrah, Mourvèdre, Counoise, Cinsault) SAXUM ‘JAMES BERRY VINEYARD’: Paso Robles, California ’09 • 255 (Grenache, Mourvèdre, Syrah) Bottles: Red Other French Wines OTHER FRENCH WINES Jura In the Jura region of France (just north of Geneva), they’re allowed to grow and bottle two white grapes (Savignan, Chardonnay) and three red grapes (Poulsard or Ploussard, Trousseau and Pinot Noir)... This one’s got all five… CHÂTEAU D’ARLAY ‘CORAIL’: Côtes du Jura ’08 • 47 BÉNÉDICTE & STÉPHANE TISSOT ‘SINGULIER’ TROUSSEAU: Arbois ’09 • 57 *And while not from the France, where else would we present a Trousseau from the Central Valley of California? HARRINGTON ‘SILETTO VINEYARD’ TROUSSEAU: Cinega Valley, California ’13 • 77 Isère-Balmes Dauphinoises About 45 minutes east of Lyon, you’ll find this rather unknown growing region and Nicolas Gonin— enologist and Vice President of the Pierre Galet Alpine Ampelography Centre, which was created to study and preserve ancient and forgotten grapes. Two decades ago, there was only one plot of Persan in the world. DOMAINE NICOLAS GONIN PERSAN: Isère-Balmes Dauphinoises ’11 • 48 Madiran Located in Southwest France, the wines of Madiran are based on a grape called Tannat... As the name suggests, the Tannat grape can come off rather tannic, but in Madiran it often gets a little soothing by being blended with Cabernet Sauvignon and Cabernet Franc... DOMAINE DE POUJO: Madiran ’08 • 32 CHÂTEAU LAFITTE-TESTON: Madiran ’10 • 36 Provence The ancient Greeks planted vines in Provence 2,500 years ago...(but that might have only been because it was so convenient to their favorite beaches)... Grenache, Carignan and Cinsault are the major players, but there’s plenty of Mourvèdre (especially in Bandol), Syrah and Cabernet Sauvignon as well… CHÂTEAU LA CALISSE: Côteaux Varois en Provence ’10 • 45 LA BASTIDE BLANCHE: Bandol ’11 • 54 LAFRAN-VEYROLLES: Bandol ’09 • 60 Bottles: Red Other French Wines Languedoc-Roussillon Last time we counted, the Languedoc-Roussillon was the largest wine growing region in the world, accounting for about two billion (yes, billion) bottles a year... Generalizing such a vast area would be foolhardy, however what can be said is that a lot of creative people producing some really wonderful, original wines here... Carignan, Cinsault, Grenache, Syrah and Mourvèdre are the major grapes, but Cabernet Sauvignon and Merlot are proven here as well... YANNICK PELLETIER ‘L’OISELET’: Saint Chinian ’11 • 38 DOMAINE DES TERRES FALMET CINSAULT: Languedoc ’11 • 32 DOMAINE LACROIX-VANEL ‘MÉLANIE’: Pézenas Coteaux du Languedoc ’10 • 52 AUBAÏ MEMA ‘L’INSOUMISE’ CARIGNAN: Pays d’Oc ’10 • 42 DOMAINE LEON BARRAL: Faugères ’09 • 70 DOMAINE ANNE GROS ET JEAN-PAUL TOLLOT ‘LES FONTANILLES’: Minervois ’09 • 60 DOMAINE COSTE-LISE: Corbières ’11 • 36 DOMAINE LA TOUR VIEILLE ‘LA PINÈDE’: Collioure ’09 • 50 DOMAINE GIRARD: Malepère ’10 • 38 Bottles: Red Italy Italy is responsible for about one-fifth of the world’s wine production. (Which comes to about 8 billion bottles a year, give or take...) No other country on earth has the variety of indigenous grape varieties as found in Italy, either. (Several hundred have been “officially” cataloged...) And take into consideration over 4,000 years of wine-making history, it’s a wonder... A sometimes-confusing wonder... So we’ve split things up a bit, according to region... And for the curious, the grapes are listed below each selection in parentheses... NORTHEAST ITALY The Veneto traditionally gets all the press in the Northeast, and for good reason... With the famous whites as well as the most famous of reds—Amarone—there is a lot to enjoy... However, the quality wines emerging from its neighbors is worth a look for certain... ERSTE + NEUE ‘LEUCHTENBURG’: Südtirol-Alto Adige ’12 • 36 (Schiava) CONCILIO ‘BRAIDE’: Teroldego Rotaliano ’11 • 38 (Teroldego) TENUTA COL SANDAGO: Colli Trevigiani ’07 • 54 (Wildbacher) MEROI ‘NÈSTRI’: Colli Orientali del Friuli ’08 • 70 (Merlot) MACULAN ‘FRATTA’: Veneto ’09 • 115 (Cabernet Sauvignon, Merlot) GIUSEPPE QUINTARELLI ‘PRIMOFIORE’: Veneto ’08 • 120 (Corvina Veronese, Cabernet Sauvignon, Cabernet Franc) BRIGALDARA ‘IL VEGRO’ RIPASSO: Valpolicella Classico Superiore ’09 • 62 (Corvinone, Corvina, Rondinella) Amarone TORRE D’ORTI: Amarone della Valpolicella ’08 • 78 (Corvina, Corvinone, Rondinella, Oseleta) MUSELLA: Amarone della Valpolicella ’08 • 88 (Corvina, Corvinone, Rondinella, Oseleta) TENUTA SANTA MARIA ALLA PIEVE: Amarone della Valpolicella ’06 • 110 (Corvina, Corvinone, Rondinella) BUSSOLA: Amarone della Valpolicella ’07 • 125 (Corvina, Corvinone, Rondinella) CA’ DEL MONTE: Amarone della Valpolicella ’05 • 129 (Corvina, Rondinella, Molinara) Bottles: Red Italy NORTHWEST ITALY Big names dominate the Northwest—superstar region Piedmont home to the superstar wines of Barolo and Barbaresco. (Though sometimes the bench player wins the big game, no?) ANSELMET: Torrette Superieur ’10 • 60 (Petit Rouge, Cornalin, Fumin) CASTALDI FRANCESCA‘VALCERESOLE’: Colline Novaresi ’12 • 34 (Uva Rara) LE PIANE ‘PIANE’: Colline Novaresi ’07 • 70 (Croatina, Nebbiolo, Vespolina, Bonarda) BRAIDA ‘MONTEBRUNA’: Barbera d’Asti ’10 • 54 (Barbera) PALLADINO: Barbera d’Alba Superiore ’11 • 38 (Barbera) FRANCESCO RINALDI & FIGLI ‘ROUSSOT’: Dolcetto d’Alba ’10 • 32 (Dolcetto) BOFFA: Dolcetto d’Alba ’12 • 40 (Dolcetto) Langhe VIETTI ‘PERBACCO’: Langhe ’10 • 50 (Nebbiolo) CONTERNO ‘CERRETTA, SERRALUNGA D’ALBA’: Langhe ’08 • 125 (Nebbiolo) Bottles: Red Italy Barbaresco VILLADORIA: Barbaresco ’09 • 62 (Nebbiolo) CASCINA LONGORIA ‘BORDINI': Barbaresco ’08 • 78 (Nebbiolo) CASCINA ROCCALINI: Barbaresco ’09 • 88 (Nebbiolo) RIVELLA SERAFINO ‘MONTESTEFANO’: Barbaresco ’07 • 99 (Nebbiolo) CASCINA BRUCIATA ‘RIO SORDO’: Barbaresco ’05 • 115 (Nebbiolo) LA SPINETTA ‘GALLINA’: Barbaresco ’03 • 175 (Nebbiolo) CIGLIUTI ‘SERRABOELLA’: Barbaresco ’98 • 225 (Nebbiolo) Barolo RENATO RATTI ‘CONCA’: Barolo ’09 • 95 (Nebbiolo) GIOVANNI ROSSO ‘CERRETTA’: Barolo ’07 • 105 (Nebbiolo) PAOLO CONTERNO ‘GINESTRA’: Barolo ’06 • 115 (Nebbiolo) CASCINA CHICCO ‘ROCCHE DI CASTELLETTO’: Barolo ’09 • 125 (Nebbiolo) FRATELLI ALESSANDRIA ‘GRAMOLERE’: Barolo ’06 • 135 (Nebbiolo) ICARDI ‘PAREJ’: Barolo ’09 • 165 (Nebbiolo) Bottles: Red Italy CENTRAL ITALY For many of us, our introduction to Italian wine was a bottle of Chianti wrapped in wicker with a candle stuck in its neck—but the days of cheap Chianti are long gone... Tuscany is the home of Sangiovese, where it is the backbone of Chianti and the engine of Brunello… (But that’s not all…) Marche TERRACRUDA ‘VETTINA’: Pergola ’10 • 38 (Aleatico) Tuscany There is no agreed/legal definition to the term “Super Tuscan”. MONTETI ‘CABURNIO’: Toscana ’09 • 49 (Cabernet Sauvignon, Petit Verdot) TUA RITA ‘GIUSTO DI NOTRI’: Toscana ’11 • 80 (Merlot, Cabernet Sauvignon, Cabernet Franc) RIGOLOCCIO ‘IL SORVEGLIANTE’: Maremma Toscana ’06 • 48 (Cabernet Sauvignon, Cabernet Franc, Alicante) Chianti VIGNAVECCHIA: Chianti Classico ’10 • 35 (Sangiovese) POGGIO SCALETTE: Chianti Classico ’12 • 45 (Sangiovese) FONTODI: Chianti Classico ’09 • 90 (Sangiovese) COLOGNOLE ‘RISERVA DEL DON’: Chianti Rufina ’07 • 60 (Sangiovese) Bottles: Red Italy Brunello The first selection is not technically a Brunello—Rosso di Montalcino wines are produced in the same delineated region as Brunello—however, with less rigorous aging requirements. MÁTÉ: Rosso di Montalcino ’11 • 60 (Sangiovese) BRUNELLI: Brunello di Montalcino ’08 • 85 (Sangiovese) MARCHESATO DEGLI ALERAMICI: Brunello di Montalcino ’06 • 90 (Sangiovese) TENUTA SILVIO NARDI: Brunello di Montalcino ’05 • 95 (Sangiovese) FANTI: Brunello di Montalcino ’07 • 105 (Sangiovese) MASTROJANNI ‘VIGNA LORETO’: Brunello di Montalcino ’07 • 115 (Sangiovese) CASANOVA DI NERI ‘TENUTA NUOVA’: Brunello di Montalcino ’09 • 125 (Sangiovese) CANALICCHIO DI SOPRA: Brunello di Montalcino ’04 • 185 (Sangiovese) VALDICAVA: Brunello di Montalcino ’06 • 215 (Sangiovese) Montepulciano/Montepulciano Italy isn’t easy. Sometimes it’s the name of the grape, sometimes it’s the name of the place, and sometimes it’s both. Take Montepulciano, for instance. Vino Nobile di Montepulciano is a wine made from the Sangiovese grape around the town of Montepulciano, located in southern Tuscany in the Provence of Siena. Montepulciano d’Abruzzo is made from the Montepulciano grape in the region of Abruzzo a couple of hundred miles to the south and east. Different wines, indeed… GODIOLO: Vino Nobile di Montepulciano ’08 • 60 (Sangiovese) TALAMONTI ‘TRE SAGGI’: Montepulciano d’Abruzzo ’11 • 49 (Montepulciano) Lazio Not too far down the street from Rome… VILLA SIMONE ‘FERRO & SETA’: Lazio ’04 • 55 (Sangiovese, Cesanese) Bottles: Red Italy SOUTHERN ITALY AND THE ISLANDS A departure from the familiar into the exotic... Basilicata Grown in the soil of a dormant volcano… D’ANGELO: Aglianico del Vulture ’10 • 40 (Aglianico) Campania Famous for a volcano and the modern incarnation of flatbread known as “pizza”. OCONE ‘PLUTONE’: Taburno Sannio ’11 • 32 (Piedirosso) CANTINE DI MARZO: Irpinia ’10 • 38 (Aglianico) NANNI COPÉ ‘SABBIE DI SOPRA IL BOSCO’: Terre del Volturno ’10 • 85 (Pallagrello Nero, Aglianico, Casselvecchia) MONTEVETRANO: Colli di Salerno ’08 • 99 (Cabernet Sauvignon, Merlot, Aglianico) Puglia The heel of the boot. SANTALUCIA ‘VIGNA DEL MELOGRANO’: Castel del Monte ’09 • 38 (Nero di Troia) TORRE GUACETO ‘PIETRALUNA’: Salento Negroamaro ’11 • 34 (Negroamaro) Bottles: Red Italy Sardegna It’s said there’s a higher percentage of centenarians on the island of Sardinia than anywhere else on earth. One contributing factor perhaps—the regular consumption of a wine with an unusually high level of antioxidants: Cannonau di Sardegna.. SELLA & MOSCA ‘RISERVA’: Cannonau di Sardegna ’09 • 36 (Cannonau) Sicilia Sicily produces more grapes than any other region of Italy. Granted, most of that ends up as Marsala—but in the past couple of decades we have seen a surge of truly unique wines produced with indigenous grapes by men and women dedicated to expressing the distinct flavor of their geography. MORGANTE: Sicilia ’11 • 34 (Nero d’Avola) OCCHIPINTI ‘IL FRAPPATO’: Sicilia ’11 • 65 (Frappato) VALLE DELL’ACATE ‘IL FRAPPATO’: Vittoria Frappato ’11 • 42 (Frappato) COS: Cerasuolo di Vittoria Classico ’09 • 63 (Nero d’Avola, Frappato) Coming from parcels planted in the black volcanic soils of Mount Etna over 130 years ago— only 3000 bottles of this wine are produced annually: TENUTA DELLE TERRE NERE ‘LA VIGNA DI DON PEPPINO’ PREPHYLLOXERA: Etna Rosso ’10 • 130 (Nerello Mascalese, Nerello Cappuccio) Bottles: Red SPAIN Spain, Spain, Spain... There is such a wide range of varieties here that are unknown to most of the world—but Tempranillo is the backbone to many of its reds, with Garnacha a close second. These wines are generally well structured with red and black berries, earth, spice, and vanilla. GREGORY PÉREZ: Vino de Mesa ’10 • 85 (Estaladiña) GUIMARO: Ribera Șacra ’11 • 38 (Mencia) TESO LA MONJA ‘ROMÁNICO’: Toro ’11 • 32 (Tempranillo) MONTECASTRO ‘ALCONTE’ CRIANZA: Ribera del Duero ’10 • 60 (Tempranillo) DOMINIO DOSTARES ‘ESTAY’: Castilla y León ’11 • 36 (Prieto Picudo) R. LÓPEZ DE HEREDIA ‘CUBILLO VINEYARD’ CRIANZA: Rioja ’06 • 58 (Garnacha/Grenache, Tempranillo, Mazuelo, Graciano) SAN VICENTE: Rioja ’08 • 85 (Tempranillo Pelludo) BRECA: Calatayud ’11 • 40 (Garnacha) ALTAVINS: Terra Alta ’12 • 30 (Garnatxa/Garnacha, Syrah, Samsó/Carignan) COROLILLA ‘CRIANZA’ VIÑAS VIEJAS: Utiel-Requena ’10 • 34 (Bobal) ALBACEA MONASTRELL: Jumilla ’11 • 32 (Monastrell) ÀNIMA NEGRA ‘ÀN/2’: Mallorca ’10 • 47 (Callet, Mantonegre-Fogoneu, Syrah) VINS CA SA PADRINA ‘GONZALEZ-SUÑER’: Binissalem Mallorca ’12 • 42 (Mantonegro) MONJE HOLLERA: Tacoronte Acentejo ’10 • 45 (Listan Negro) NOT SPAIN There are a number of vineyards in Washington using Tempranillo as well: FALL LINE ‘BOUSHEY VINEYARD’ TEMPRANILLO: Yakima Valley, Washington ’11 • 38 KERLOO CELLARS TEMPRANILLO: Columbia Valley, Washington ’08 • 68 Bottles: Red PORTUGAL In the past two decades, there has been a renaissance of sorts in Portugal. No longer tethered by outdated and constrictive wine laws, growers and producers have started to diversify from traditional fortified wines into dynamic and unique still wines. In these wines, you will find traditional Port varieties (Touriga Nacional, Touriga Franca, Tinta Barroca, Trincadeira) occasionally blended with more “mainstream” grapes (Cabernet Sauvignon, Syrah). These are wines are as exciting as they are original. And yes, they are hard to pronounce, but rather easy to enjoy... QUINTA DO VESUVIO ‘POMBAL DO VESUVIO’: Douro ’08 • 48 (Touriga Nacional, Touriga Franca, Tinta Amarela) POEIRA: Douro ’08 • 62 (Touriga Nacional, Tinto Roriz, Touriga Francesca) CASA DE CASAL DE LOIVOS: Douro ’05 • 72 (Touriga Nacional, Tinta Amarela, Rufete, Tinta Barroca, Tinta Roriz, Touriga Francesa, Sousão) ESPORÃO ‘ARCO DO ESPORÃO’: Alentejo ’10 • 32 (Touriga Nacional, Alicante Bouschet, Syrah) Bottles: Red ZINFANDEL Well known for its brambly fruit and boozy personality, Zinfandel can be a solid food wine when paired with spice, roasted meats, cheeses and even dessert... California is Zin Country, but you can find a fair amount of it in Southern Italy... Only they call it Primitivo... DASHE: Dry Creek Valley, California ’11 • 45 NALLE: Dry Creek Valley, California ’11 • 76 A. RAFANELLI: Dry Creek Valley, California ’11 • 100 FRANK FAMILY VINEYARDS: Napa Valley, California ’11 • 68 ROBERT BIALE VINEYARDS ‘BLACK CHICKEN’: Napa Valley, California ’12 • 83 STORYBOOK MOUNTAIN VINEYARDS: Mayacamas Range, California ’11 • 75 KLINKER BRICK ‘OLD VINES’: Lodi, California ’12 • 39 TURLEY ‘KIRSCHENMANN VINEYARD’: Lodi, California ’12 • 80 PETITE SIRAH Or you can spell it “Petit Sirah”, “Petite Syrah” or "Petit Syrah"... Which is funny, since it turns out that it should be spelled “Durif”… (It was developed by one Dr. François Durif back in the 1870s…). Generally, you’ll find something dark and inky in the bottle... BEHRENS FAMILY WINERY ‘KICK RANCH’: Sonoma County, California ’10 • 95 Bottles: Red OTHER RED BLENDS So much of the wine world falls within the boundaries of law or tradition... Nothing wrong with that—but there’s also nothing wrong with taking the road less traveled by... Often the total exceeds the sum of the parts, they say... CHATEAU MUSAR: Bekaa Valley, Lebanon ’04 • 89 (Cabernet Sauvignon, Carignan, Cinsault) BOEKENHOUTSKLOOF ‘THE CHOCOLATE BLOCK’: Franschhoek, South Africa ’11 • 79 (Syrah, Grenache, Cabernet Sauvignon, Cinsault, Viognier) OTHER RED VARIETIES There are thousands of grape varieties in the world... Try something hard to pronounce... PHEASANT’S TEARS ‘DRY’ SAPERAVI: Kakheti, Georgia ’10 • 30 MARANI ‘KINDZMARAULI’ SAPERAVI: Kakheti, Georgia ’12 • 34 JORDANOV VRANEC: Tikveš, Macedonia ’11 • 32 DOMAINE DOULOUFAKIS ‘DAFNIOS’ LIATIKO: Dafnes, Greece ’11 • 40 SKOURAS ‘SAINT GEORGE’ AGHIORGHITIKO: Nemea, Greece ’10 • 38 WINZERKELLER ANDAU ZWEIGELT: Wagram, Austria ’10 • 36 P. J. VALCKENBERG DORNFELDER: Rheinhessen, Germany ’12 • 34 VILLA WOLF DORNFELDER: Pfalz, Germany ’12 • 32 ROJAC REFOŠK: Istra, Slovenia ’11 • 42 WIND ROSE CELLARS DOLCETTO: Columbia Valley, Washington ’11 • 46 TWO MOUNTAIN LEMBERGER: Rattlesnake Hills, Washington ’12 • 40 MARTEDI WINES SANGIOVESE: Yakima Valley, Washington ’09 • 40 AMALIE ROBERT PINOT MEUNIER: Willamette Valley, Oregon ’10 • 54 ROBERT FOLEY VINEYARDS CHARBONO: Napa Valley, California ’08 • 65 Bottles: Northwest White SPARKLING WHITE ARGYLE BRUT: Willamette Valley, Oregon ’10 • 58 MELON DE BOURGOGNE DE PONTE CELLARS ‘D.F.B.’: Dundee Hills, Oregon ’11 • 49 SAUVIGNON BLANC EFESTĒ ‘FERAL’: Columbia Valley, Washington ’13 • 39 BLANC DE VIRGINIE: Columbia Valley, Washington ’12 • 44 WOODWARD CANYON ‘ESTATE’: Walla Walla Valley, Washington ’13 • 60 BORDEAUX-STYLE DELILLE CELLARS ‘CHALEUR ESTATE’: Columbia Valley, Washington ’12 • 70 BUTY: Columbia Valley, Washington ’12 • 55 SÉMILLON L’ECOLE NO. 41: Columbia Valley, Washington ’13 • 36 PINOT GRIS/GRIGIO TORII MOR: Willamette Valley, Oregon ’13 • 37 LEMELSON VINEYARDS ‘TIKKA’S RUN’: Willamette Valley, Oregon ’13 • 42 RAPTOR RIDGE: Willamette Valley, Oregon ’13 • 48 TEUTONIC WINE COMPANY ‘MARESH VINEYARD’: Dundee Hills, Oregon ’13 • 50 THE EYRIE VINEYARDS ‘ORIGINAL VINES’: Dundee Hills, Oregon ’12 • 69 PINOT BLANC HARPER VOIT ‘SURLIE’: Willamette Valley, Oregon ’13 • 45 KEN WRIGHT CELLARS: Willamette Valley, Oregon ’12 • 49 AUXERROIS ELEMENTAL CELLARS ‘ZENITH VINEYARD’: Willamette Valley, Oregon ’12 • 40 GEWÜRZTRAMINER DOWSETT FAMILY ‘CELILO VINEYARD’: Columbia Gorge, Washington ’12 • 44 ANALEMMA ‘ATAVUS VINEYARD’: Columbia Gorge, Washington ’12 • 54 GRÜNER VELTLINER SYNCLINE: Columbia Gorge, Washington ’12 • 40 JOHAN VINEYARDS ‘ESTATE’: Willamette Valley, Oregon ’12 • 55 MINIMUS ‘A. D. BECKHAM MMXVII’: Willamette Valley, Oregon ’13 • 75 MÜLLER-THURGAU MONTINORE ESTATE: Willamette Valley, Oregon ’12 • 34 Bottles: Northwest White CHARDONNAY ABEJA: Washington ’12 • 75 TAMARACK CELLARS: Columbia Valley, Washington ’13 • 35 SINCLAIR ESTATE VINEYARDS: Columbia Valley, Washington ’12 • 50 FORGERON CELLARS: Columbia Valley, Washington ’12 • 54 EFESTĒ ‘LOLA’: Columbia Valley, Washington ’12 • 65 MAISON BLEUE ‘AU CONTRAIRE’ FRENCH CREEK VINEYARD: Yakima Valley, Washington ’12 • 45 ARRAY CELLARS ‘DIJON CLONE’: Yakima Valley, Washington ’11 • 62 EVENING LAND ‘MAD HATTER’: Willamette Valley, Oregon ’10 • 84 THE EYRIE VINEYARDS ‘ESTATE’: Dundee Hills, Oregon ’11 • 49 RHÔNE GRAPES GRAMERCY CELLARS ‘ANTOINE CREEK’ VIOGNIER: Lake Chelan, Washington ’13 • 56 MARK RYAN WINERY VIOGNIER: Columbia Valley, Washington ’13 • 62 ÀMAURICE CELLARS ‘SPARROW’ VIOGNIER: Walla Walla Valley, Washington ’13 • 75 MCCREA ‘BOUSHEY VINEYARD’ MARSANNE: Yakima Valley, Washington ’09 • 49 SOUTHARD ‘LAWRENCE VINEYARD’ ROUSSANNE: Columbia Valley, Washington ’09 • 38 ANDREW RICH ROUSSANNE: Columbia Valley, Washington ’10 • 44 SPARKMAN ‘APPARITION’ ROUSSANNE: Yakima Valley, Washington ’11 • 68 SYNCLINE ‘BOUSHEY VINEYARD’ PICPOUL: Yakima Valley, Washington ’13 • 40 MINIMUS ‘TROON VINEYARD' VERMENTINO: Applegate Valley, Oregon ’13 • 38 RIESLING MARTEDI WINES ‘LES VIGNES DE MARCOUX’: Yakima Valley, Washington ’12 • 30 TEMPUS CELLARS ‘EVERGREEN VINEYARD’: Ancient Lakes, Washington ’12 • 34 SPARKMAN CELLARS ‘BIRDIE’: Columbia Valley, Washington ’12 • 38 TRISAETUM ‘RIBBON RIDGE ESTATE, DRY’: Ribbon Ridge, Oregon ’12 • 54 BROOKS ‘SWEET P’: Eola-Amity Hills, Oregon ’12 • 48 ORANGE/AMBER WINE TWO VINTNERS ‘OLSEN VINEYARD O. G.’: Yakima Valley, Washington ’12 • 56 JOHAN VINEYARDS ‘DRUESKALL’: Willamette Valley, Oregon ’12 • 65 SPARKLING ROSÉ SOTER ‘ESTATE GROWN’ BRUT: Oregon ’97 • 295 Bottles: Northwest Red OREGON PINOT NOIR COOPER MOUNTAIN VINEYARDS ‘COOPER HILL’: Willamette Valley ’13 • 32 MONTINORE ‘ESTATE’: Willamette Valley ’12 • 39 EVENING LAND: Willamette Valley ’121 • 44 OMERO: Willamette Valley ’12 • 54 TRISAETUM: Willamette Valley ’12 • 56 BELLE PENTE ‘PURPLE’: Willamette Valley ’09 • 60 BOEDECKER CELLARS ‘STEWART’: Willamette Valley ’110 • 65 BROOKS ‘JANUS’: Willamette Valley ’11 • 73 JOHAN VINEYARDS ‘THREE BARREL’: Willamette Valley ’09 • 87 DOMAINE SERENE ‘YAMHILL CUVÉE’: Willamette Valley ’10 • 95 BEAUX FRÈRES: Willamette Valley ’11 • 102 KEN WRIGHT CELLARS ‘MCCRONECLAIM VINEYARD: Yamhill-Carlton District ’12 • 110 SILTSTONE ‘GUADALUPE VINEYARD’: Dundee Hills ’10 • 75 STOLLER ‘ESTATE’: Dundee Hills ’11 • 46 KELLEY FOX WINES ‘MOMTAZI VINEYARD’: McMinnville ’11 • 76 ST. INNOCENT ‘ZENITH VINEYARD’: Eola-Amity Hills ’12 • 84 WASHINGTON PINOT NOIR ANALEMMA ‘OAK RIDGE VINEYARD’: Columbia Gorge ’11 • 63 GAMAY NOIR BOW & ARROW ‘WALNUT RIDGE VINEYARD’: Willamette Valley, Oregon ’13 • 45 MERLOT BOUDREAUX CELLARS: Washington ’08 • 80 ABEJA: Columbia Valley, Washington ’11 • 85 WOODWARD CANYON: Columbia Valley, Washington ’10 • 90 K VINTNERS ‘STONERIDGE VINEYARD’: Columbia Valley, Washington ’09 • 95 LONG SHADOWS ‘PEDESTAL’: Columbia Valley, Washington ’09 • 108 WJ MEEK: Yakima Valley, Washington ’10 • 38 STRUCTURE CELLARS ‘FOUNDATION’: Yakima Valley, Washington ’12 • 50 SINEANN ‘CHAMPOUX VINEYARD’: Horse Heaven Hills, Washington ’10 • 75 WALLA WALLA VINTNERS: Walla Walla Valley, Washington ’11 • 59 REININGER: Walla Walla Valley, Washington ’09 • 68 MALBEC ÀMAURICE CELLARS ‘GAMACHE VINEYARD’: Columbia Valley, Washington ’10 • 69 BERESAN: Walla Walla Valley, Washington ’09 • 58 Bottles: Northwest Red CABERNET FRANC ANDREW WILL: Columbia Valley, Washington ’12 • 57 MEMALOOSE ‘IDIOT’S GRACE VINEYARD’: Columbia Gorge, Washington ’11 • 52 PETIT VERDOT DUSTED VALLEY: Columbia Valley, Washington ’11 • 58 WASHINGTON CABERNET SAUVIGNON BOUDREAUX CELLARS: Washington ’08 • 110 NATHAN GRAY: Columbia Valley ’10 • 40 TEMPUS CELLARS: Columbia Valley ’10 • 62 GRAMERCY CELLARS ‘LOWER EAST’: Columbia Valley ’12 • 64 SYZYGY: Columbia Valley ’08 • 78 ABEJA: Columbia Valley ’11 • 99 DUNHAM ‘LEWIS VINEYARD’: Columbia Valley ’08 • 115 TENOR: Columbia Valley ’09 • 157 WATERS ‘RESERVE’: Columbia Valley ’10 • 170 JB NEUFELD ‘ARTZ & DUBRUL VINEYARDS’: Yakima Valley ’10 • 67 SPARKMAN ‘RAINMAKER’: Yakima Valley ’11 • 99 OWEN ROE ‘DUBRUL VINEYARD’: Yakima Valley ’09 • 150 ZEPHROS ‘COYOTE VINEYARD’: Wahluke Slope ’08 • 58 UPLAND ESTATES ‘OLD VINE’: Snipes Mountain ’09 • 70 HIGHTOWER: Red Mountain ’10 • 68 ANDREW JANUIK ‘STONE CAIRN’: Red Mountain ’12 • 80 LADY HILL ‘TAPTEIL VINEYARD’: Red Mountain ’11 • 92 UPCHURCH VINEYARD: Red Mountain ’11 • 120 DEN HOED ‘ANDREAS’: Horse Heaven Hills ’09 • 125 BERESAN: Walla Walla Valley ’08 • 50 PEPPER BRIDGE: Walla Walla Valley ’10 • 120 LEONETTI CELLARS: Walla Walla Valley ’11 • 235 OREGON WATERMILL: Walla Walla Valley ’10 • 46 Bottles: Northwest Red WASHINGTON BORDEAUX-STYLE BLENDS WAUTOMA WINES ‘EL PRAT’: Columbia Valley ’10 • 44 AVENNIA ‘GRAVURA’: Columbia Valley ’11 • 68 MARK RYAN WINERY ‘THE DISSIDENT’: Columbia Valley ’12 • 73 BAER WINERY ‘ARCTOS’: Columbia Valley ’10 • 79 ÀMAURICE CELLARS ‘THE CALLAHAN’: Columbia Valley ’05 • 85 FALL LINE ‘PURPLE—BOUSHEY VINEYARD’: Yakima Valley ’12 • 54 STEVENS WINERY ‘424’: Yakima Valley ’11 • 68 SHERIDAN VINEYARD ‘L’ORAGE’: Yakima Valley ’11 • 105 ANDREW WILL ‘TWO BLONDES VINEYARD’: Yakima Valley ’10 • 120 CADENCE ‘KLIPSUN VINEYARD’: Red Mountain ’04 • 110 LALAYEE: Walla Walla Valley ’08 • 89 WASHINGTON BLENDS SOOS CREEK WINE CELLARS ‘SUNDANCE’: Columbia Valley ’11 • 40 (Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc) SPARKMAN ‘WILDERNESS’: Columbia Valley ’11 • 54 (Cabernet Sauvignon, Syrah, Mourvèdre, Merlot, Malbec) EFESTĒ ‘FINAL FINAL’: Columbia Valley ’11 • 58 (Cabernet Sauvignon, Syrah) BETZ FAMILY WINERY ‘CUVÉE FRANGIN’: Columbia Valley ’12 • 78 (Merlot, Cabernet Sauvignon, Syrah, Petite Verdot) GORMAN WINERY ‘EVIL TWIN’: Columbia Valley ’10 • 95 (Syrah, Cabernet Sauvignon) Bottles: Northwest Red WASHINGTON SYRAH NOVELTY HILL: Columbia Valley ’11 • 42 TWO VINTNERS: Columbia Valley ’12 • 54 LAUREN ASHTON CELLARS: Columbia Valley ’11 • 73 VA PIANO VINEYARDS: Columbia Valley ’10 • 80 LAWRELIN ‘L•W•C’: Columbia Valley ’01 • 86 DUNHAM ‘LEWIS VINEYARD’: Columbia Valley ’07 • 110 TAPTEIL ‘SPILYA VINEYARD’: Yakima Valley ’10 • 65 MCCREA ‘BOUSHEY GRANDE CÔTE VINEYARD’: Yakima Valley ’09 • 70 OWEN ROE ‘RED WILLOW VINEYARD, CHAPEL BLOCK’: Yakima Valley ’10 • 115 BETZ FAMILY WINERY ‘LA SERENNE, BOUSHEY VINEYARD’: Yakima Valley ’08 • 120 MCKINLEY SPRINGS: Horse Heaven Hills ’11 • 35 W. T. VINTNERS ‘GORGEOUS, DESTINY RIDGE VINEYARD’: Horse Heaven Hills ’11 • 53 OREGON SYRAH MACKEY: Walla Walla Valley ’09 • 50 PROPER: Walla Walla Valley ’12 • 90 REYNVAAN FAMILY VINEYARDS ‘IN THE ROCKS VINEYARD, THE CONTENDER’: Walla Walla Valley ’11 • 175 GRENACHE OTT & MURPHY: Columbia Valley, Washington ’10 • 56 K VINTNERS ‘THE BOY’: Columbia Valley, Washington ’11 • 93 TEMPUS CELLARS: Yakima Valley, Washington ’11 • 54 RHÔNE STYLE DOWSETT FAMILY ‘DEVOTION’: Columbia Valley, Washington ’09 • 55 BETZ FAMILY WINERY ‘BÉSOLEIL’: Columbia Valley, Washington ’10 • 95 OTHER RED VARIETIES WIND ROSE CELLARS DOLCETTO: Columbia Valley, Washington ’11 • 46 TWO MOUNTAIN LEMBERGER: Rattlesnake Hills, Washington ’12 • 40 MARTEDI WINES SANGIOVESE: Yakima Valley, Washington ’09 • 40 AMALIE ROBERT PINOT MEUNIER: Willamette Valley, Oregon ’10 • 54 Bottles: Decadent/Dessert Here’s a big secret: You don’t actually have to wait for dessert to enjoy these wines... Because sometimes I have an apple for breakfast, and sometimes I have an apple fritter... All bottles on this page are 375ml unless otherwise noted… LATE HARVEST & BOTRYTISED France CHARTREUSE DE COUTET: Sauternes, France ’09 750ml • 80 DIDIER DAGUENEAU ‘LES JARDINS DE BABYLONE’: Jurançon, France ’06 500ml • 295 PIERRE GAILLARD ‘JEANNE-ELISE’: Condrieu, France ’07 • 105 Italy MEROI PICOLIT: Friuli, Italy ’05 500ml • 66 CECILIA: Aleatico dell'Elba Passito, Italy ’08 • 38 MARCATO ‘IL DUELLO’: Recioto di Soave, Italy ’06 • 38 PUPILLO ‘SOLACIUM’: Moscato di Siracusa, Italy ’09 500ml • 50 Germany SCHLOSS SCHÖNBORN ‘HATTENHEIMER PFAFFENBERG’ RIESLING BEERENAUSLESE: Rheingau, Germany ’04 • 200 Bottles: Decadent/Dessert All bottles on this page are 750ml unless otherwise noted… FORTIFIED France CHÂTEAU D’ORIGNAC: Pineau des Charentes, France NV • 67 DOMAINE DE RANCY RIVESALTES AMBRÉ ‘4 YEAR’: Rivesaltes, France NV • 76 DOMAINE DES SOULANES ‘GRENAT’: Maury, France ’12 • 65 Italy CANTINE INTORCIA ZIBIBBO: Sicilia, Italy NV 500ml • 44 Spain GONZÁLEZ BYASS ‘LEONOR’ PALO CORTADO PALOMINO: Jerez, Spain NV • 68 DIOS BACO ‘OXFORD 1970’ PEDRO XIMÉNEZ: Jerez, Spain NV 375ml • 34 Portugal FANAL FULL RICH: Madeira, Portugal NV • 35 QUINTA DE LA ROSA LATE BOTTLED VINTAGE: Porto, Portugal ’03 • 58 QUINTA VALE DONA MARIA: Portugal ’05 • 90 KOPKE 10 YEAR TAWNY: Porto, Portugal NV 375ml • 40 SMITH WOODHOUSE 20 YEAR TAWNY: Porto, Portugal NV • 90 SPARKLING WHITE CASCINA DEL SANTUARIO: Moscato d’Asti, Italy ’13 • 32 SPARKLING RED GIACOMO BOLOGNA ‘BRAIDA’: Brachetto d’Acqui, Italy ’12 375ml • 36 FRUIT BODEGAS SAUCI ‘S’: Condado de Huelva, Spain NV 500ml • 43 Digestif A little digestive aid CARDAMARO AMARO: Piedmont, Italy • 7 If you find most Amaro bitter like Scrooge—allow us to introduce you to the Cratchit family Amaro...actually, the Bosca family of Piedmont is responsible for this recipe, and since it relies on Moscato as the base, this Amaro is a little rounder and smoother than some you may have encountered...the employment of cardoon and blessed thistle (as well as numerous other botanicals) from their family estate infuse this drink with a flavor profile that will bring the Dickens reference full circle. AVERNA AMARO: Caltanissetta, Sicily • 9 "People are searching for something different. If you put Averna at the center of the world, you drink slowly—you talk to each other.” —Francesco Averna. In 1854, the Friars of St. Spiritos Abbey presented to their justice and benefactor, Salvatore Averna, a gift—a unique elixir infused with herbs, roots, flowers, bark, orange peel, and alcohol. Four generations later, the Averna Amaro remains a family business...Il gusto pieno della vita!! ROSSBACHER: Vienna, Austria • 8 Perhaps you’re looking for Fernet-Branca? Well if you are, please allow us to introduce you to Rossbacher—“The Austrian Herbal Speciality”. The secret formula (created in 1897) includes the maceration, percolation and distillation of a great many herbs and roots. It is complex, complicated and perhaps a little coarse—as much a revitalizing medicine as it is a beverage. (By the way, this is listed as a digestif—but the next time you’re in the mood for an adventurous and bitter start, have a little Rossbacher on the rocks with a lemon.) GREEN CHARTREUSE: Voiron, France • 10 The recipe for this distinct liquid is known by only three Carthusian monks who oversee its production and maturation. It’s said that over 130 different plants are used... Some like it neat, but we find it most pleasing on the rocks... GRANIER MON PASTIS: Cavaillon, France • 8 When Absinthe was banned in France 1915, Pastis was created... Add a little sugar... Add a little water… PACIFIQUE ABSINTHE: Woodinville, Washington • 15 But if you’d like to do real thing, the almost 100 year ban on Absinthe has been partially lifted... Please keep in mind, however, that it is still listed by the DEA under the nomenclature of "drugs and chemicals of concern”… Grappa It’s safe to say that Grappa has garnered a rather negative reputation over the years...(it was not uncommon to hear it referred to as “kerosene” or “Italian moonshine” back in the day...) But times change, and at this point in history we are enjoying a new wave of craft Grappa from both Italy and America... For the uninitiated, Grappa is the result of distilling all the leftover material produced from winemaking—aka “the pomace”—grape skins, seeds, and stems. Perhaps the world’s finest recycling gesture, Grappa is a potent pleasure best left until the end... POLI ‘PO’ ELEGANTE’: Schiavon, Italy • 16 (Pinot Noir) It all started in 1898 with GioBatti Poli wheeling a home-made still on a small cart door to door distilling the neighborhood pomaces. It then went to his son, Giovanni, who fashioned a still by modifying the steam engine of a train. In 1956, third generation Toni Poli modified the alembic still that they still use today. Today, fourth generation Jacopo Poli oversees the family business with help from his brother and sisters. This Grappa shows the floral and earthy origin of the base grape on a luxurious and elegant frame. CLEAR CREEK DISTILLERY: Portland, Oregon • 9 (Muscat) Clear Creek Distillery has been producing Grappa and other spirits for a quarter century... Their Muscat Grappa is full of flowers and spice, and might be the best choice for those new to the Grappa game... POGGIO BASSO: Ghemme, Italy • 8 (Nebbiolo, Moscato) The fifth generation of distillers is responsible for producing this classic yet forgiving bottle of grappa—an appropriate introduction to the uninitiated… G. BERTAGNOLLI: Piana Rotaliana, Italy • 9 (Teroldego) Four generations of the Bertagnoli family have produced Grappa from the pomace of Teroldego grapes in the Trentino Alto Adige region of Italy... And while one might expect an old-fashioned style of from a 140 year old distillery, the Bertagnoli is a surprisingly delicate, complex, and modern Grappa... LORENZO INGA: Barolo, Italy • 10 (Nebbiolo) Two things differentiate the Grappas of the Inga family—the raw material and the still. Most Grappa producers employ the entirety of the must (stems, seeds, skins and leaves), however Lorenzo Inga uses only the pulp and skins of a winery’s first pressing. Additionally, rather than using the traditional column still, the Lorenzo Inga Grappas are distilled in the same small alembic copper stills that are found in Cognac. The result is a strikingly elegant Grappa experience that truly resonates with the varietal character of the grape. Grappa NONINO ‘MONOVITIGNO’: Percoto, Italy • 12 (Prosecco) The Nonino story begins in 1897 when Orazio Nonino ceased wheeling his alembic still on a cart through Friuli and parked it in the town of Ronchi di Pavia. The modern story of Nonino started in 1962 when his grandson Benito married Giannola Bulfoni and together they revolutionized the way the world regards Grappa. In 1973, the release of their ‘Monovitigno’ was the first grappa produced and labeled with a single grape variety—a practice that today is now common. While there are many mono-variety offerings from the Nonino family, we chose the Prosecco for its slightly lower alcohol and its fresh, floral flavor. SOFT TAIL SPIRITS ‘BLANCO’: Yakima Valley, Washington • 12 (Sangiovese) It was illegal to distill booze in the state of Washington until the summer of 2008, and soft tail spirits were the first legal operation in western Washington... LUIGI FRANCOLI: Ghemme, Italy • 11 (Riesling) What sets this Grappa apart isn’t just the base material—but 36 months of oak age. The result is a pleasantly soft and floral grappa experience that has just enough oakinfluenced flavor to perhaps bring some of our brown liquor fans to the Grappa club. MAROLO: Alba, Italy • 11 (Nebbiolo) Some might argue that this doesn’t belong on the ‘Grappa’ page. (Technically, it’s a liqueur…) However, if you’re the kind of person that claims to hate Grappa, we invite you to give this a try—Grappa that has been infused with Chamomile. The Chamomile flowers are dried before spending close to a year steeping in oak-aged Grappa. A truly unique liquid experience… Brandy The word “Brandy” is derived from the Dutch word “Brandywijn”, translated literally as “burnt wine”. It’s a rather broad category of booze, and it encompasses not only spirits distilled from wine, but fruits as well. That said, the majority of the following selections are made with wine—in fact it takes approximately ten bottles of wine to make one bottle of Brandy... COGNAC Surrounding the town of Cognac, France, are vineyards planted to Ugni Blanc, Folle Blanche and Colombard... And it is from these humble grapes that the world’s benchmark of brandy is produced... MAISON SURRENNE: LOT 2000 • 14 PARK ‘CARTE BLANCHE’: VS • 12 COMANDON: VSOP • 14 CHÂTEAU D’ORIGNAC ‘GRAND CRU’: XO • 15 PAUL GIRAUD: XO • 20 KELT: XO • 35 ARMAGNAC Always in the shadow of Cognac, Armagnacs are for those seeking a little more zing in their snifter. In other words, the kid has a bit more bombast. Think quiet after-dinner discussion of Shakespearean sonnets (Cognac) versus rowdy but well-phrased arguments concerning the origin of man (Armagnac). CLÉS DES DUCS: VSOP • 10 TARIQUET: XO • 19 DE MONTAL: XO • 25 CHÂTEAU DE BRIAT: Hors d’Âge • 18 CHÂTEAU DE PELLEHAUT: 1973 • 21 USA While hitch-hiking through Northern California in the summer of 1981, Hubert GermainRobin was picked up by a former ancient history professor from Berkeley named Ansley Coale. Long story short, the result of this meeting was an antique still making its way from Cognac to Coale’s ranch in Mendocino County. The revolution was making brandy out of world-class grape varietals rather than the traditional grapes of Cognac. The result is inarguably one of the finest brandies in the world... GERMAIN-ROBIN: XO: Ukiah, California • 30 Here’s a technicality that we rather like—this Vodka is distilled from Washington grapes, so technically it’s an un-aged Brandy… GLASS DISTILLERY: Seattle, Washington • 12 Brandy GERMANY Word of the day: Trinkgenuss. Roughly translated, it means “drinking pleasure,” which just about sums up Asbach Uralt. A staple in European bars for over a century, Asbach gives most VSOP Cognac a run for its money…for less money. ASBACH URALT ‘3 YEAR’: Rüdesheim am Rhein • 7 SPAIN Spain also has a long history of Brandy production... Established in 1730, the following Brandy was what Hemingway was drinking in The Sun Also Rises... FUNDADOR ‘SOLERA RESERVA’: Jerez • 8 GEORGIA In 1878, (after achieving a master’s degree in philosophy and a doctorate in chemistry at the University of Heidelberg), D. Sarajishvili traveled to France to study viticulture and winemaking. Apparently Cognac proved mightily distracting. Six years later he returned home to Tbilisi and founded Georgia’s first brandy distillery. SARAJISHVILI: VSOP: Tbilisi • 7 GREECE More of a Brandy liqueur, Metaxa is a 3-step process that involves the production and maturation of Brandy, the vinification of and ageing of Moscato, and the steeping of a secret blend of spices, rose petals and herbs in distilled water. The three parts are then blended to create a mellower Brandy experience. While bartenders tend to employ it in a variety of cocktails, an after-dinner snifter is not a bad way to explore this unique evolution of Brandy. METAXA ‘5 STAR’: Kifisia•• 8 CALVADOS It's made from Apples, and it's known as “The Norman Holemaker”, since it is an excellent Digestif, and is made in Normandy, France. In the event that you indulged in a bit too much consumption of solids, here is the solution: BOULARD ‘GRANDE SOLAGE’: • 9 DOMAINE DE MONTREUIL ‘RÉSERVE’: • 13 DOMAINE DUPONT: ’89 • 18 Liquors also appropriate for after dinner WINE CASK AGED SINGLE MALT SCOTCH BALVENIE ‘DOUBLEWOOD’ 12 YEAR: Speyside • 12 BENROMACH ‘SASSICAIA WOOD FINISH’ 12 YEAR: Speyside • 16 GLENMORANGIE ‘THE QUINTA RUBAN PORT CASK MATURED’ 12 YEAR: Highland • 14 TULLIBARDINE ‘228 BURGUNDY FINISH’: Highland • 16 THE ARRAN MALT ‘AMARONE CASK FINISH’ 12 YEAR: Isle of Arran • 17 SPRINGBANK ‘GAJA BAROLO CASK’ 9 YEAR: Campbeltown • 20 AUCHENTOSHAN ‘3 WOOD’: Lowland • 16 SINGLE MALT SCOTCH WHISKY HIGHLAND PARK 18 YEAR: Orkney • 25 MACALLAN 12 YEAR: Speyside • 14 GLENMORANGIE ‘NECTAR D’OR’ 12 YEAR: Highland • 15 THE GLENLIVET 18 YEAR: Highland • 22 EDRADOUR 10 YEAR: Highland • 15 LAPHROAIG 10 YEAR: Islay • 12 SPRINGBANK 10 YEAR: Campbeltown • 17 BLENDED SCOTCH WHISKY A. D. RATTRAY ‘BANK NOTE’ 5 YEAR: Scotland • 8 JOHNNIE WALKER ‘BLACK LABEL’ 12 YEAR: Kilmarnock • 10 CANADIAN WHISKY PENDLETON: Hood River, Oregon • 10 CROWN ROYAL: Gimli, Manitoba • 8 IRISH WHISKEY JAMESON: Cork • 8 REDBREAST 12 YEAR: Cork • 10 Liquors also appropriate for after dinner BOURBON BLANTON’S ‘THE ORIGINAL’: Frankfort • 13 WOODFORD ‘RESERVE’: Versailles • 11 BULLEIT ‘FRONTIER WHISKEY’: Lawrenceburg • 9 BASIL HAYDEN’S 8 YEAR: Clermont • 11 EVAN WILLIAMS ‘1783’: Bardstown • 8 ROWAN’S CREEK: Bardstown • 10 MAKER’S MARK: Loretto • 9 RYE BULLEIT: Lawrenceburg • 9 OLD OVERHOLT: Clermont • 8 RUM PAMPERO ‘ANIVERSARIO’: Estado Miranda • 12 ZAYA GRAN RESERVA 12 YEAR: Trinidad • 12 TEQUILA DON ABRAHAM BLANCO: Jalisco • 9 CHAMUCOS REPOSADO ‘ESPECIAL’: Zapopan • 11 CHINACO AÑEJO: Tamaulipas • 16 Beer Sure, we’re a wine bar—but we’re enthusiastic about the brewed liquids as well... A frothy, bubbly, refreshing, sometimes burpy beverage—tasty as an apéritif or a unique and fun change to pair with our food. (We do have pizzas on the menu, after all...) DRAFT Ask your service professional WHEAT LEAVENWORTH ‘WHISTLING PIG’ HEFEWEIZEN: Olympia, Washington • 5.00 LAGER MILLER HIGH LIFE: Milwaukee, Wisconsin • 4.00 AMSTEL LIGHT: Amsterdam, Holland • 5.00 SHINER BOCK: Shiner, Texas • 5.00 MALTY ALE PIKE BREWING ‘NAUGHTY NELLIE’ GOLDEN ALE: Seattle, Washington • 5.00 ANDERSON VALLEY BREWING CO. ‘BOONT’ AMBER ALE: Boonville, California • 5.00 DESCHUTES ‘BLACK BUTTE’ PORTER: Bend, Oregon • 5.00 BOULEVARD BREWING CO. ‘LONG STRANGE TRIPEL’: Kansas City, Missouri • 8.00 HOPPY ALE LEFT HAND BREWING CO. ‘SAWTOOTH’ ALE: Longmont, Colorado • 5.00 BEAR REPUBLIC ‘RACER 5’ IPA: Healdsburg, California • 5.00 GOODLIFE BREWING CO. ‘DESCENDER’ IPA: Bend, Oregon 650ml • 10.00 SPEAKEASY ‘PROHIBITION’ ALE: San Francisco, California • 5.00 NON-ALCOHOLIC CLAUSTHALER: Frankfurt, Germany • 4.00 CIDER WANDERING AENGUS CIDERWORKS ‘ANTHEM’ HOPPED CIDER: Salem, Oregon • 5.00 The following two selections come from the good people at Dragon’s Head, right here in our own backyard. The first showcasing a single variety of apple, the Newtown Pippin, one of America’s oldest; the other a blend of Washington state apples, fermented using only the wild yeasts found naturally on the skin of the apples themselves. DRAGON’S HEAD ‘PIPPIN’ CIDER: Vashon Island, Washington 750ml • 30.00 DRAGON’S HEAD ‘WILD FERMENTED’ CIDER: Vashon Island, Washington 750ml • 30.00
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