Hot Sheets

2018 KNUTTEL CABERNET SAUVIGNON
DRY CREEK
$19.99 BTL./$239.88 CASE

Bill Knuttel was the founding winemaker at Saintsbury winery from 1983 to 1996 and after was the winemaker at Chalk Hill for 1996 to 2003. Bill also did a stint as the executive winemaker at Dry Creek Vineyard. The goal is to produce wines with a sense of place and this Cab, along with the following Chardonnay represent outstanding Sonoma value indeed.

This Dry Creek Cabernet Sauvignon is from fruit hillside blocks from Peterson and D. Raffanelli Vineyards with a small blend of Malbec from Peterson and Merlot from the Woods Vineyard. Teeming with aromas of blueberry, cassis and black plum, peppermint and anisette scents, those who love Cabernet will immediately be impressed. Entry on the palate is savory and fruit forward, with waves of flavor, good structure, acidity, and finely balanced tannins that drop a finish that is poised, gentlemanly and really hangs around nicely. Gorgeous now with all of its good stuffing, it can also age another six-8 years.

2019 KNUTTEL CHARDONNAY
RUSSIAN RIVER
$16.99 BTL./$203.88 CASE

Given the track record with Chardonnay at both Saintsbury and Chalk Hill, it makes perfect sense that this cat would produce an excellent version. From Windsor Oaks Vineyard in the Chalk Hill sub-appellation of Russian River, this balanced but buttery offering really over reaches for its price point. There are too many with quote ‘sexier names’ who charge twice the price for the same style and quality.

Unapologetically Sonoma, Knuttel’s Chardonnay is primed to appease anyone who loves Cali Chards as well as those who also like balance. Lemon custard tones wrapped around tropical fruit, glycerin and vanilla follow through to a broad, creamy texture that shows off the depth of what is offered in Chardonnay from the Golden State along with chiming acidity to bring it all together.

2016 ST-JEAN DU BARROUX
VENTOUX ROUGE 'L'ARGILE'
$26.99 BTL./$323.88 CASE

Philippe Gimel founded Saint-Jean de Barroux in 2003 after doing stints at famed Chateauneuf producers Beaucastel and Janasse. Originally starting with just over 10 acres, Philippe has gradually expanded to 29 acres and 80+ miniscule parcels spread out over three sections from just beneath Mont Ventoux to the Dentelles de Montmirial, all of which are vastly different terroirs. Organic farming takes foot at this estate and the wines are full-scaled yet with all of the poise and freshness desired for wines from this area.

75% Grenache with the remaining 25% blended with Syrah, Carignan and Cinsault from 40-year-old vines, L’Argile is aged in concrete for 24 months and further in bottle until Philippe decides that the wine is ready for release. Sizeable and velvety, aromas of violet, strawberry, savory earth, tealeaf, Thai spices and black licorice take hold. Texturally, this wine is complex with ample palate coverage and excellent movement from front to back. Old vine depth is very evident on the broad finish that snaps back and pleasantly hangs around. No doubt a wine that can age, but with its flavor impact and smoothness, it can be enjoyed within minutes of uncorking with slow-braised lamb or a simply prepared grilled porterhouse spiked with garlic and coated with black pepper. If you think this wine is not serious, try it next to a Cairanne, Rasteau, Gigondas or Chateauneuf, it will more than hold its own.

2019 BISCI VERDICCHIO DI MATELICA
$14.99 BTL./$179.88 CASE

As Elton John could have once said, ‘The Bisci’s back’! Our favorite mineral soaked Verdicchio from the Marches region of Matelica is back…sadly not for long. Verdicchio is the spiritual white grape of the Le Marches region and like Metallica; we have been devotees of Matelica-based Bisci's wines for over 20 years. Why mess about with blowsy and boring Pinot Gris when you can have this lightning in a bottle.

The 2019 is a crisp, zesty and vivid flavored white wine that can best be described as Italian dynamite. Teeming aromas of flint, earth, hints of lemon-peel and smoke lead into a tense, bone-dry texture that is well delineated and firm. If you unoaked, zesty, flavorful white wines you will love it! Perfect foil for freshly shucked oysters, grilled prawns and especially crab, which is now in season.

2018 JOSEP GRAU MONTSANT
'L'EFECTE VOLADOR'
$16.99 BTL./$203.88 CASE

The rivalry between Madrid and Barcelona and the Catalans and the Spanish is very fierce. Soccer, basketball, checkers, lawn darts or wine, Catalans take serious pride in winning and love to stick-it-to-the-Spanish every chance they get. When it comes to wine, the Catalan regions of Montsant and Priorat have taken their wines to world-class heights in a short period. Forming a virtual horseshoe surrounding three sides of its more famous skyward neighbor, Priorat, Montsant is being led by numerous young producers like Josep Grau.

For this cuvee, the vines are grown in a calcareous/clay combination in Montsant’s spiritual home, Falset-Marca and comprised of 80% Grenache & 20% Samso (Carignan) elevated half in French barrels and the other half in lined concrete. Teeming with white pepper and Asiatic spice along with broad black raspberry overtones, this broad and fantastically forward charmer shows tremendous presence of depth and fruit. The finish is extensive and drawn-out and makes you reach for the bottle repeatedly until it is time to uncork another. Enjoy with grilled chicken or pork dusted with a bit of fennel.

2014 LES HAUTS DE PEZ
SAINT-ESTEPHE
[reg. $39.99]
SPECIAL - $24.99 BTL. - LIMITED

Named after the hamlet of Pez, which includes Chateau de Pez and Chateau Les Ormes de Pez, the Bouchara family has owned Chateau Tour de Pez since 1989 and has elevated them into the top Cru Bourgeois status in Saint-Estephe. Les Hauts de Pez is the second label of the estate.

Cuvees that have early accessibility are utilized for this wine. Classic Bordeaux varietals make up the blend with the dense clay in the soil bringing about a nice lushness. Very classy nose, quite forward and offering plush blackberry, smoke, hints of cherry pit, coriander and red earth. Creamy entry, telltale St-Estephe with its firmness and succulence. Pure, driving, long finish. This one really overachieves. Drink now – 2028.

2015 OLIM BAUDA
NIZZA (Barbera)
[reg. $41.99]
SPECIAL - $29.99 BTL./$359.88 CASE

95 points – Decanter Magazine. Tre Bicchieri Award – Gambero Rosso. 93 Points – Wine Spectator. The versatility of Barbera knows no boundaries and Olim Bauda is one of our perennial favorite producers. Packed, deft and built to age, the Nizza bottling from Olim Bauda is their most special Barbera and is only offered in appropriately good vintages - like 2015. Starting with the 2014 vintage, the area of Nizza has become its own appellation. Still made with 100% Barbera, Nizza’s regulations are very focused indeed. Only from 18 specific villages, Grape: 100% Barbera and compulsory 18 months aging before release. Not inaccessible early on, it is a Barbera that will age. Without fail when it comes to an upgrade to appellation status so does pricing and Nizza wines are trending upward so get in on them early.

Deep, alluring and integrated all while showing typical Asti red-earth traits along with sheer intensity of the fruit that comes from a combination of old vines and superior terroir-laden sites. Ardent and symphonic, Olim Bauda’s Nizza runs the gamut of complexity from blackberry fruit and rose petal to subtle chocolate and mineral tones. The finish is super-long, touches all points of the palate and threatens to break just about any stopwatch. Ultra-sexy now and will continue to develop and drink well through 2026, enjoy it with hearty meat dishes or risotto.

2016 PEDRA CANCELA DAO TINTO
$9.99 BTL./$119.88 CASE

From Portugal’s Dao region, few others in this price range express the terroir of this central and very important red wine region. With a light passage through wood, Pedra Cancela Selection delivers a more modern profile of Dao without giving up tradition. Blended from the native Touriga Nacional, Tinta Roriz and Alfrocheiro varieties, it fills the mouth with notes of ripe plum and hints of cocoa. Its structure makes it accompany dishes of roasted red meat very well.