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Laurent-Perrier's goal with La Cuvée is elegance and finesse. That is achieved with a blend that is typically more than 50% Chardonnay, 30-35% Pinot Noir and 10-15% Pinot Meunier. 15-30% of the blend is drawn from Laurent-Perrier's substantial reserve wines, a valuable tool in delivering consistency of style over time. La Cuvée spends at least 4 years "en tirage" before release.

Laurent-Perrier's goal with La Cuvée is elegance and finesse. That is achieved with a blend that is typically more than 50% Chardonnay, 30-35% Pinot Noir and 10-15% Pinot Meunier. 15-30% of the blend is drawn from Laurent-Perrier's substantial reserve wines, a valuable tool in delivering consistency of style over time. La Cuvée spends at least 4 years "en tirage" before release.

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N.V. Pierre Paillard Les Parcelles Extra Brut Grand Cru, Bouzy, Champagne, France Members of the Paillard family have been living in the village of Bouzy for over four centuries. They were a humble lot of mostly shepherds, innkeepers and teachers until 1768 when Pierre Paillard purchased his first vineyard, effectively introducing viticulture as a new family vocation.

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Tawnies with an age indication such as "20 years" are blended from different wines averaging 20 years. Niepoort produces 10, 20 and 30 years old Tawny. The prolonged ageing in small wooden casks confers the characteristic Tawny colour. The main features of an aged Tawny are the complexity of aromas, the freshness and a persistent bouquet and refinement. The Tawnies are aged in small old oak casks, (550l), in the cellars at Vila Nova de Gaia, over many years. The balanced marriage of the different characteristics and diverse ages is the art of the Niepoort Master Blender, José Nogueira.

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A Quarterly Sparkling Wine Club Selection
Pale golden yellow. Fresh aromatics, with scents of green apple, lemon, buttered toast and
wet stone. The palate is vibrant, clean and focused with a fine, persistent bead. Bright
flavors of green apple, lemon mousse, and toasted hazelnut. The finish is long and elegant
with a graceful minerality.

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Known for being one of the finest wine producers in the country, Weinguit Eins Leitz has made it his life’s work to bring the magic of Germany’s vineyards to the rest of the world. Eins Zwei Zero Blanc de Blancs is an alcohol-free white blend from the town of Rüdesheim. With gentler acidity than the Eins Zwei Zero Riesling, it’s a delicate blend with clean, fresh flavors. Classic flavors make it suitable for any variety of mild food pairings. No matter the season, we love it alongside a classic roast chicken and lots of vegetables. Suitable for mild golden hours and sweater weather alike, the Blanc de Blancs is eager to please. 

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A Demi-Sec (literally "half dry") Champagne is very slightly sweet, especially compared to most Brut styles and absolutely compared to a Brut Nature or similar. This makes it a much better choice with spicy cuisines and certainly a better choice with wedding cake or desserts.

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Eins Zwei Zero Riesling is an alcohol-free version of the original wine: it’s grown, harvested, and fermented before undergoing delicate vacuum distillation to remove alcohol and preserve classic wine-like characteristics. A bit of residual sugar carries the flavor, yet the acidity offsets the sweetness and makes for a refreshing, clean white. 

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Pale with wine-like aromas of orange citrus, rhubarb, and tarragon. A pleasant minerality and notes of lime, citrus, and red apple are carried by residual sugar. The sugar does the work of maintaining flavor, but is offset by a cleansing acidity for balance. It ends with a crisp, off-dry, and semi-long finish.

Independent Champagne growers since 1947, R. Pouillon now has Fabrice, the 3rd generation at the helm. This is a blend of crus from all of Pouillon’s holdings, and the cuvée is 65% pinot noir, 20% pinot meunier, and 15% chardonnay. 85% is fermented in tank, 15% in oak. This is richly textured and silky, displaying aromas of lemon grass, strawberry and brioche. Farming is biodynamic.

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This small grower-producer Champagne has a pale golden hue with a light, frothy mousse. The nose shows red apple skin, butter poached pear, a touch of spice and hint of black walnut. The palate shows stony minerality, more baked yellow apple, quince, persimmon, a touch of wet stone and hints of oat bread. The medium finish is bursting with mouthwatering acidity and a lovely rounded mouthfeel.

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A Quarterly Sparkling Wine Club Selection
Pale gold in color. Inviting aromas of stone fruit and freshly baked brioche. The palate shows flavors of yellow peach, bruised apple, Bosch pear, light toast and dried apricot. Vibrant, with an aggressive yet well-balanced acid core and a fine bead. Beautifully textured and multilayered throughout the medium-long finish.

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A Quarterly Sparkling Wine Club Selection
Although originally from Burgundy, Chardonnay has been cultivated in the Jura since the 10th century and is the most widely grown grape variety in the region. 100% Chardonnay, the grape bunches were picked by hand, and whole cluster pressed. Produced in the traditional Champagne method, with primary fermentation in temperature-controlled, stainless-steel tanks, and maturation on the lees for 12 months, prior to secondary fermentation in bottle. Straw yellow. Inviting scents of green and yellow apples mingled with a touch of chalk dust. The palate shows flavors of Golden Delicious apple, Meyer lemon, underripe yellow peach, and a touch of Melba toast on the finish.

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A Quarterly Sparkling Wine Club Selection
This 100% Pinot Meunier Extra Brut is a stunning example of the lesser-known Champagne varietal. The grapes were hand-harvested and directly pressed. The must was fermented on indigenous yeasts in temperature-controlled, stainless-steel tanks. Blended with 50% reserve wine, it was aged for three years in bottle with a dosage of 3g/L. This Champagne has a pale rose, gold hue and persistent perlage. The nose shows inviting aromas of red apple and lemon. The palate shows flavors of ripe apple, lemon flesh, apricot pit and a hint of brioche. Fresh, crisp and lively, with mouthwatering acidity and remarkable texture all the way through.

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A Quarterly Sparkling Wine Club Selection
A blend of 40% Pinot Noir, 40% Meunier and 20% Chardonnay; Champagne Lombard implements “selection parcellaire”, isolating each vineyard lot during the fermentation and aging processes to preserve the singularity and quintessence of each terroir. Alcoholic fermentation in thermo-regulated, stainless-steel tank. No fining. No malolactic fermentation on the Chardonnay sourced from Mesnil-Sur-Oger. The cuvée was then aged 6 months in steel vats. Dosage: 9 g/L. Aged 24 months. Deep golden hue. The nose is inviting with ripe apple and toasted brioche notes. The palate is subtle with fine bubbles, showing flavors of bruised apple, pear flesh, lemon and a bit of toast. The finish is long and lively with a touch of citrus zest.

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_{A Quarterly Sparkling Wine Club Selection}
Golden hue with a slight blush. Fresh aromas of both red and yellow apple skin, chalk and blanched almonds. The flavors burst from the glass: Rainier cherry, Meyer lemon, quince paste, and a touch of hazelnut mingled with chalky minerality. The palate is expansive with a delicate mousse and a long, graceful finish.

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West & Wilder prides itself on refreshing, crisp & clean wines that deliver enjoyment straight out of the can or poured into a glass. The wines are ready to drink when they are released, no guessing. The core of the rose blend is Sonoma County Pinot Noir with old vine Carignane and Zinfandel. Quite dry with juicy acidity to balance the beautiful fruit. Simply delicious.

West & Wilder prides itself on refreshing, crisp & clean wines that deliver enjoyment straight out of the can or poured into a glass. The wines are ready to drink when they are released, no guessing. The core of the sparkling rose blend is a  blend of Pinot Noir, Pinot Gris, and Malvasia.
Dry. Fruity. Floral and filled with stone fruit flavors. This screams summer. 

This 2016 'Cru' is a blend of 83% Cabernet Sauvignon, 6% Petit Verdot, 6% Merlot, 3% Malbec and 2% Cabernet Franc, and was aged for 17 months in 50% new French oak barrels. As with the 2013 vintage, the finished wine is a fine example of the excellent 2016 vintage which Keith Emerson, Director of Winemaking for Vineyard 29, Aida and Cru, exclaims was "in a word, ideal."

This 2017 Cabernet Sauvignon is a blend of 83% Cabernet Sauvignon, 13% Merlot, 2% Cabernet Franc and 2% Petit Verdot that was aged for 16 months in 50% new and 50% neutral French oak barrels.

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We hosted Mick recently for one of our popular FLIGHT NIGHTS at Mission Bay Wine & Cheese, and the 2019 Syrah was as much a hit as ever. It would be delicious with slow braised short ribs, cassoulet or similar fare, and is a great candidate for 7-10 years in the cellar too. Mick Unti's notes ~ "2019 Syrah comes from our Creekside Block, planted in 1998. This is the same clone as our Benchland Syrah, so it tends to show some of the “feral” (Jason’s favorite description) side of the variety. However, the Creekside Block is our coolest microclimate for Syrah on our 60 acres. As such, it always has bright fruit and spice, which is similar to Northern Rhône Syrah—particularly from my favorite appellation, Cornas.

Napa Valley Cabernet doesn't get much better than when made by the so very capable hands of the folks at Pride Mountain Vineyards. And, as far as vintages go, 2015 doesn't get much better either.

A blend of Trousseau, Gamay, and the elusive Cabernet Pfeffer, this cuvée from the outskirts of Sebastapol is lighter-bodied, aromatic and fruit-forward. Partial carbonic maceration, and whole cluster fermentation add fruit and spice notes to this dry red. Pair with roasted root vegetables and strong cheeses.

Our prized winning bid from the 2019 Sonoma Barrel Auction: "6 Incredible vineyards. 6 exceptional winemakers. This exclusive "Women of the West" 10-case lot shines a spotlight on the West Sonoma Coast's extreme maritime climate, and celebrates the first ever female collaboration of winemakers & vintners from the region.

Colby Red is a juicy blend of Cabernet Sauvignon, Zinfandel, Shiraz (Syrah), Merlot and Petite Sirah made by internationally respected flying winemaker, Daryl Groom, and with a charitable cause to boot.

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Very moderate use of oak barrels gives this wine a freshness that is quite appealing in California Chardonnay, giving the fruit an opportunity to take center stage.

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The Wonderland Project was founded in 2010 by wine broker and former sommelier, Matt Ahern with the help of pedigreed Sonoma grape growers.

Producer notes ~ "Camp Wines were created by the Hobo Wine Co. in 2011 to showcase the quality and value of Sonoma County wine. We work with top growers and vineyard managers in very high quality and responsibly farmed, though lesser known, vineyards throughout Sonoma County to produce delicious, approachable, and affordable wines.

Located in the village of Morey St Denis, Domaine Taupenot-Merme was created in 1963 from the marriage of Jean Taupenot and Denise Merme. It is now run by the brother and sister team of Romain and Virginie Taupenot.

Delicious southern Rhone red with the richness and warmth typical of Grenache-dominated blends from this region.

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The Boxler family has been involved in wine in the small village of Niedermorschwihr, Alsace since the year 1673. Jean Boxler runs the small 13.5 hectare domaine with his wife and parents where they all live and work in the original house and winery from 1619.

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Brought to you by the talented folks at Chateau du Cèdre, Blandine Le Blanc is a blend of Colombard and Ugni Blanc grown on two different soil types: limestone/clay and silica/clay. The vines average 30 years of age. After harvest, the wine stays in contact with the skins for 24 hours, is then cold-settled for 48 hours before being in stainless steel and aged in tank for 3 months. The result is a light, crisp wine perfect as an aperitif or an accompaniment to light vegetable dishes and salads. 

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_{A Red Cellar Trio Wine Club Selection}
Massimo Piccin founded Podere Sapaio in Bolgheri near the coast of Tuscany in 1999, and today, the estate covers 62 acres under vine which are planted to Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot.

What makes fine wine? Great vineyard sites and great winemaking. And Gaja is legendary in this regard . . .