Skip to Content
Open Menu
Open Site Search Form

March Wines

 

Red Wines


Brusco dei Barbi

IGT, Red Blend ­— Toscana, Italy

Why I chose this wine for you:
The Fattoria dei Barbi is one of the five estates in Montalcino that have existed for over 100 years. Their entry level wine, the Brusco dei Barbi has the same care in winemaking and grape sourcing as their Riserva Brunellos.

Location:
Brusco dei Barbi is sourced fromthe estate’s property in Scansano, near the Tyrrhenian Sea coast and covering 69 acres. The estate sitson a hill, rising to 250 meters and enjoys a Mediterranean climate with long, sunny days mitigated by cooler nights refreshed by the sea breeze.

Winemaking:
The grapes undergo a pre-fermentation cold maceration,in which grapes are cooled ata temperature of 60°F in an anaerobic environment toprotect the must from oxidation. After 48 hours, the temperatureis raised to begin alcoholic fermentation, lasting 12 – 13 days with temperatures reaching78°F – 80°F. After racking and malolactic fermentation, the wine is left in stainless steel tanks for three months before bottling.

Tasting:
This majority Sangiovese blend from Montalcino has a bright fruit nose of red berries and wild strawberries, enriched by subtle floral notes. Supple on the palate, the wine has vibrant acidity which makes it delightfully drinkable with food.

Food Paring:
This wine is a perfect combination with tomato-based sauces like marinara.

Morgan Cotes du Crow’s

Red Blend — Monterey, California

Why I chose this wine for you:
Morgan Winery is famous for Pinot Noir, but their lesser known wines such as the Cotes du Crow’s Rhone-style blend are just as well made and offeran amazing price to value.

Location:
In Central and Southern Monterey County the fog burns off early, allowing ample sunshine to warm temperatures to the mid to upper 80’s during the summer and fall. The rising warm air draws the cool winds from the Monterey Bay in the late afternoon. By nighttime, temperatures cool to the low 50’s.

Winemaking:
The wine was fermented in open top tanks and received manual punch downs. This enabled good extraction and structure development with pleasant tannins. After fermentation, the wine was transferred to French oak barrels. The 15% new oak gives the wine subtle spice and vanilla characters without overpowering the elegant fruit profile.

Tasting:
Raspberry jam, cedar, and figpaste aromas jump out of the glass.The wine is medium-bodied with soft tannins, offering a mouthful of brambleberry and black cherry with an elegant, allspice finish.

Food Paring:
The ripeness of the wine and its hint of earthiness makes this wine a great combination with BBQ ribs or chicken.

Locations I

Red Blend — Italy

Why I chose this wine for you:
Dave Phiney (of Prisoner fame) has expanded his winemaking reach to Italy. With this unique blend of several different regions, he has created a complex and elegant wine that still has a sense of place.

Location:
This wine is an innovative blend from regions across Italy. Fruit is sourced from warmer areas such as Puglia to give the wine depth and power, and finished with cooler regions like Piedmonte to bring acidity and freshness.

Winemaking:
The wine sees traditional winemaking techniques in Italy with fermentation lasting 12 – 14 days on the skins. The wine is then sent through malolactic fermentation in tanks and moved to mostly neutral barrels where it ages for ten months before release.

Tasting:
mpressive aromas escape the glass — black cherry, nutmeg, cinnamon— which are complemented by shades of sandalwood and vanilla. The entry is silky-smooth with a textured mid-palate of velvety fig, blueberry jam and soft oak. A hint of sea salt on the finish is rounded out with a mouthfeel that fades slowly.

Food Paring:
The drying tannins in this wine as well as the earthy aromatic character make it a great combination with cured or roasted meats.

Nine Hats

Red Blend — Columbia Valley, Washington

Why I chose this wine for you:
Nine Hats is the second wine from the Long Shadows brand. The “declassified” wine thatis used in this red blend make it one of the bestred wines for under $40 on the market today.

Location:
The Columbia Valley in Washington state provides the perfect climate for Bordeaux varieties. The warm days and cool nights allow for wines to fully ripen while still retaining their acidity. In addition, many vines are own-rooted, which brings intensity of aromatics and tannins unique to the area.

Winemaking:
Several sites were selected to source the fruit that provides its depth and complexity, including Benches Vineyard at Wallula and Weinbau Vineyard. The wine is aged for 14 months in French oak barrels prior to bottling.

Tasting:
Nine Hats is a multi-layeredblend with intense aromaticsand flavors of red currants, black cherries, dark chocolate and oak spices. The wine has a wonderfully rich yet refined textureand mouthfeel.

Food Paring:
The elegant nature of the tannins and the balance between the fruit and spice of the wine make it a great pairing with a fattier cut of steak or lamb.

White Wines


Zocker

Grüner Veltliner ­— Edna Valley

Why I chose this wine for you:
Grüner Veltliner is a classic variety made famousin Austria. This is one of the best examples ofa California-made Grüner Veltliner, showingimpressive aromatic complexity and palate depth.

Location:
Edna Valley is one of the coolest wine growing regions in California due to its close proximity to the Pacific Ocean. Cooler climate varietals such as Grüner Veltliner are perfectly suited for the region.

Winemaking:
The grapes are gently pressed so as to not extract tannins from the skins. The wine was then fermented cool to retain aromatic complexity. Malolactic fermentation is inhibited to keep the wine crisp and fresh.

Tasting:
Rich and round but with great acid structure, this wine is steely and has pronounced minerality. It has a bit of an earthy characteristic, a strong white pepper note, and flavors of ripe melon and fruit cocktail.

Food Paring:
This Grüner Veltliner will enhance soft ripe cheeses and lighter seafood selections such as scallops, oysters and mussels.

Maso Canali

Pinot Grigio ­— Trentino, Italy

Why I chose this wine for you:
It is hard to find a wine more pleasing to drinkwith numerous different types of food than theMaso Canali Pinot Grigio.

Location:
Maso Canali is sourced from high altitude vineyards in the Trentino, a region in Northern Italy known for producing world class Pinot Grigio.

Winemaking:
Most of the grapes are handpicked from cool climate sites in Trentino. To enhance the character ofthe Pinot Grigio, the winemaker selects a small lot of riper, late harvest grapes and dries themon racks for eight to ten weeks.These grapes are then fermented and blended into the wine, imparting depth in aromatics. Before bottling, the Maso Canali is aged on its fine lees for one month to create a richer mouthfeel.

Tasting:
The wine showcases elderflower and citrus notes on the nose with a crisp, but elegant finish. A touch of honey and spice on the palate are a result of fine lees aging as well as small lot skin contact, giving this wine added complexity and depth.

Food Paring:
This wine is great to enjoy on its own but will also pair well with light pasta and seafood dishes.

Hanna

Sauvignon Blanc — Sonoma County

Why I chose this wine for you:
A perpetual winner of the Sonoma CountyHarvest Festival, the Hanna Sauvignon Blancis one of the most elegant Sauvignon Blancsproduced on the North Coast.

Location:
The fruit for this wine comes from sustainably farmed vineyards throughout the cooler climate regions of Sonoma County.

Winemaking:
Harvesting is done at night by hand or machine depending on vineyard infrastructure and block size. Combinations of inoculated and indigenous fermentations are used. The finished wine is aged on the lees in a tank for three to four weeks to build structure and then is racked off the lees into another tank until bottling.This keeps the wine fresh and bright but also gives it a textural feel on the palate.

Tasting:
Brilliant native fescue in color, the Hanna Sauvignon Blanc has aromasof lychee, nectarine, Crenshaw, kumquat and crushed chert. Texturally the wine is bright yet plump with characteristic vibrancy and verve.

Food Paring:
This pairs great with spicy Mexican food, fish tacos or Caesar Salad.

Lincourt Steel

Chardonnay — Santa Rita Hills

Why I chose this wine for you:
Sourced from one of the best vineyards on the Central Coast, this un-oaked Chardonnay is aperfect example of the winemaker showcasingthe aromatic characteristics of the site over winemaking techniques.

Location:
Sourced from the Santa Rita Hills, this wine is made from grapes exclusively grown on Lincourt’s property. Close to the ocean, these vineyards are perfect for growing cool-climate Chardonnay.

Winemaking:
The grapes were handpicked in the cool, early morning hours to retain fruit integrity. After whole cluster pressing, the juice was fermented in stainless steeltanks using a special yeast strain that is ideal for cool-climate Chardonnay. To emphasize freshness, varietal purity and regional character, malolactic fermentation was prevented.

Tasting:
Scents of fresh guava, honeysuckle and jasmine flower transform into flavors of pineapple, mango anda hint of sweetness on the palate.The finish is lush yet tart with notes of lemon lime and honeysuckle.

Food Paring:
This pairs great with rotisserie chicken or smoked turkey.

Skip ingredients list