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Some of our customers have enthusiastically embraced Chardonnay in unoaked versions, and this is one of our favorites. Producer notes ~ "Our 2019 EX Chardonnay comes from the original 35-year old, own-rooted Clone 4 planted on our estate vineyard. It is fermented (primary only) and aged for 3 months in stainless steel.

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A Quarterly Red Cellar Trio Wine Club Selection
Baldassari Wines was formed as a business partnership in 2003 between Matt Michael, winemaker, and Dom Michael, his dad. The winery is named after Matt’s maternal grandfather, Vincenzo “Jimmy” Baldassari, through whom Matt received his first introduction to wine and winemaking. An Italian immigrant with a long family history of home winemaking, he brought the family tradition with him to the US when he emigrated. So, when Matt graduated from UC Davis with a degree in Fermentation Sciences to pursue a career as a winemaker, establishing Baldassari Wines seemed the perfect way to honor their family winemaking history and custom.

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A Quarterly Red Cellar Trio Wine Club Selection
Deep, dark red with scarlet flashes. The nose shows crushed red fruits, scents of wild strawberry and pomegranate. The palate is grapey and intense, with flavors of ripe, black cherry, black plum and blueberry fruit, laced with notes of tobacco and cedar, with chewy, firm tannins. Bold but with superb balance, and a long, fruited finish.

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A Monthly Wine Club Selection
Bistue Cellars was born out of passion for exploring different wine regions while creating remarkable wines. It began in 2014 as a fun side project by winemaker Carolina Bistué and her family, but soon grew into something more. After earning her Masters in Viticulture and Enology at UC Davis, Carolina Bistué worked at La Perla del Priorat in Spain and at Paul Hobbs’ Viña Cobos in Mendoza, Argentina as part of their winemaking teams. Carolina employs minimal-intervention winemaking techniques and subscribes to the belief that great wines begin in the vineyard, “We carefully select our vineyards based on the ideal location for each grape varietal and the style of wine that we want to achieve.”

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A Monthly Wine Club Selection
In the mid-1970s, winemaker André Dubosc set about reviving the "lost" appellations of Southwestern France. Known locally as the Sud-Ouest, this lush, hilly, and historic region is the least populated corner of France but is home to some 47,000 hectares of vineyards along with a vast array of vignerons.

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A Red Cellar Trio Wine Club Selection
We don’t often come across a wine that is 100% Touriga Nacional as it is usually found in Portuguese red blends. The grapes for this wine were sourced from three different individual vineyard sites at Romaneira; Tomba Chapeus, Apontador and Mina—hence the name: Três Parcelas, which translates to the “three parcels”. An exceptional Touriga Nacional, that is surely greater than the sum of its individual parts. Fermented in stainless steel tanks for a period of 8 days followed by malolactic fermentation, primarily in tank, except for a small part in oak. Aged in French oak 225L barrels (38% new) for 11 months.

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Complex, rich and spicy, and from a fine vintage in the Southern Rhone as well. The younger generation at Le Clos du Caillou as of 2020 purchased this spectacular property north of the family estate in Courthézon. The winery is made up of a 15th-century farmhouse (the “mas”) and cellars, surrounded by acres of prime Châteauneuf-du-Pape vineyards, in the heart of lieu-dit ‘La Janasse’ in the far northeast corner of the appellation. With many vines planted in 1924 and terroir that echoes Châteauneuf’s finest, winemaker Marilou Vacheron and her brother Axel (of the Sancerre clan) are more than well-positioned to craft seriously compelling and character-rich southern blends.

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From the Producer: "Both complex and alluring, this radiant Chardonnay opens up with aromas of pineapple, stone fruit and lime, as well as hints of white flowers and sweet French oak. On the palate, it is round and silky, with lively acidity and abundant minerality balancing the underlying richness and adding poise to the lush flavors of apple, peach and creamy lemon curd."

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A Quarterly Golfweek Mixed Wine Club Selection
Jeff Loomis got his revelation with “real wine” during a study abroad semester in Avignon, France, where he spent a few francs on a bottle of Chateauneuf-du-Pape. He always thought that if he ever did something with wine, it would be with Rhone varietals. “I love to create and push boundaries. Do things that haven’t been done before. Like Rhône varietals. In Napa Valley—the heart of Cab country. In the middle of an oak forest. At elevation. All on one estate. But that was my vision behind Loomis Estate Vineyards as I walked the raw land back in 2000. We were going to produce great wine or great salad dressing. I honestly didn’t know which at first. But guess what? Wine prevailed.”

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This a hearty red made from Saperavi, from one of the traditional grapes varieties in the Republic of Georgia. It is also produced in traditional terracotta quevri, a winemaking style that has been around for centuries. Producer Notes - "Papari Valley has been a family farm since its founding, releasing its first commercial vintage in 2015. Estate-grown and bottled wines are made in the Kakhetian wine-making method, with naturally occurring yeast fermentation and aging in qvevris. Papari Valley has 21 qvevris and makes it their mission is to find the best methods of combining Georgian Qvevri and modern wine-making techniques. They aim is to preserve and save the idea of the Qvevri wine, farming Saperavi and Rkatsiteli grape varietals over 9.3 hectares of vineyard. Papari Valley Winery is located on the slopes of the Gombori mountain range, overlooking the the Caucasus Mountains to the north and the fertile Alazani River Valley which is famous for its wine production and its winemaking history."

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Most of the best 2020 red Burgundies have long since been snapped up, as they are delicious now but also offer cellar potential. This is the case here, with a slightly deeper red fruit profile than typical of Santenay and the warmth of the vintage showing. Remoissenet has a long history, and today is run by Burgundy veteran Bernard Repolt and Pierre-Antoine Rovani, formerly of The Wine Advocate. Maybe we should rank the latter's performance on a 100 point scale!

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A Monthly Wine Club Selection
Dark burgundy. Enticing aromas of dark, brambly fruit and a mélange of aromatic spices. The palate is fruit-forward with flavors of blackberry, cassis and blue plum. Rich and mouth filling, the fruit is punctuated with peppery spice and a hint of earthy richness. Positively decadent.

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A Monthly Wine Club Selection
100% biodynamically farmed Pinot Noir sourced from volcanic, marine sedimentary, Laurelwood loess soils, 600–900 feet above sea level, in the Chehalem Mountains AVA of Oregon’s Willamette Valley. Aged for 10 months in French oak, 50% new.

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A Red Cellar Trio Wine Club Selection
This bottling is a blend of 87% Cabernet Sauvignon and 13% Petit Verdot, sourced from sustainably farmed, IPW (Integrated Production of Wine) and WIETA (Wine Industry Ethical Trade Association) certified growers. Grapes were handpicked in March 2020. After vinification, the young wine was aged in oak for 16 months. 45% in first fill (new) barrels and the rest in second and third fills. Bottled in July 2021, filtered but not fined. 250 cases produced.