Table of Contents
Wines by the Glass
Half Bottle Selections
Champagne & Sparkling Wines
White Wine Selections
Chardonnay
Southern Hemisphere Chardonnay
White Burgundy
Rosé
Sauvignon Blanc
Loire Valley Whites
Grüner Veltliner
Riesling
Pinot Gris/Pinot Grigio
Marsanne/Roussanne/Viognier
Gewürztraminer
Greece
Native Italian White Varieties
Native Spanish White Varieties
Red Wine Selections
Cabernet Sauvignon
Bordeaux Blends and Meritage
Bordeaux Right Bank
Bordeaux Left Bank
Merlot
Pinot Noir
Red Burgundy
Syrah
Australian Shiraz
California Rhône Blends
Greece
Northern Rhône Reds
Southern Rhône Reds
Petit Syrah
Zinfandel
Native Italian Red Varieties
Piedmont
Tuscany
Super Tuscan Blends
Sicily
Native Spanish Red Varieties
Portugal & Native South American Red Varieties
Large Format Bottles
Dessert Wines
Vintage Port
Scotch
Blends- American Whiskey
Cognacs, Armagnac, Calvados,
Grappas
2
3
4
4-8
4
6
6
6
6
6
7
7
8
8
8
8
8
8
9-21
9-10-11-12
13
14
14
15
15-16
17
17-18
18
18
18
19
19
19
19-20
20
20
21
21
21
21-22
22
22-23-24
24
24
25-26
26-27
27
27
Vintages and Availability are Subject to Change Without Notice.
Red Wines by the Glass
Barbera, Prunotto Barbera d’Asti “Fiulot” Piedmont, Italy 2011
Chef William Oliva
Executive Chef William Oliva he started
working in the kitchen at twelve years of
age. Enlisted into the business by his
brother, William’s first restaurant job was
at the Financial District’s Fraunces Tavern
under Chef Guy Gautier, just blocks away
from Delmonico’s. Shortly after, he took a
position at Liberty Café with ex-Tao chef
Sam Hazen and then landed at his
brother’s restaurant Harbour Lights,
working with John Loghran, previously of
The River Café. At Harbour Lights, Oliva
worked his way up to sous-chef before
transferring to the short-lived Longacre
Square Steak House, where William
delighted guests with signature entrees
that illustrated his fine dining ambitions in
the context of a steakhouse. After his time
at Longacre, he took off to Europe. In
West Cork, Ireland, Oliva took over The
Baltimore Customs House where his $35
and $45 tasting menus garnered a
Michelin Bib Gourmand. Europe
exposed the chef to new flavor profiles
and techniques, which he encountered on
trips to Seville, London, and Southern
Italy (Sicily, Capri, Rome). Armed with
overseas experience, he left the tranquility
of West Cork and settled back into his
home state. At Delmonico's, Delmonico’s
Kitchen & Delmonico’s Southampton
Chef Oliva brings a globally-inspired,
seasonal approach to the oldest formal
dining restaurant in the country. Using
organic and local ingredients whenever
possible, chef Oliva has successfully
incorporated items like 7 X Beef from
Colorado, Noble Tonic #5 and Jasper Hill
Farms Bayley Hazen blue cheese (from
Greensboro Vermont) into his menus. In
Ireland, Oliva had direct access to farmers,
he once had to wait for a farmer's chicken
to lay the last two eggs in an order, and
has the same close relationships with his
purveyors in NYC. At Delmonico’s a
great effort is put forward from the wine
list to compliment Chef Oliva’s amazing
culinary talent.
Glass
Bottle
12
44
Blackberry and black cherry flavors that run deep. This medium -bodied Barbera has bright plum and red cherries in the nose. The
mouth feel is bright as well and there’s a hint of oak but it’s nicely balanced with good acidity. An excellent pairing with
charcuterie and cheese.
Bordeaux, Chateau Du Pin 2009
12
44
80% Merlot, 20% Cabernet Sauvignon. Raspberry aromas are combined with Earth tones and figs in the glass. The soft tannins and
velvety texture are combined with the unmistakable flavor of a traditional Bordeaux blend that shows red fruits mixed with spicy
herbaceousness.
Cabernet Sauvignon, Decoy, Sonoma County 2011
16
55
This wine displays lovely red and blue fruit aromas, supported by well-integrated accents of oak from barrel aging. On the palate, it is
rich and concentrated with abundant dark berry flavors as well as savory black olive, earth and spice notes. Solid tannins offer an
excellent foundation for the fruit, and will help this wine to age gracefully.
Gamay, Chateau Gaillard Clos De Mez “Morgon” Beaujolais, France2008
13
48
Very dark purple. Very tight nose of medium intensity with crushed blueberries and tar notes. In the mouth the tannins are dominant. This
is massively structured for a Beaujolais Cru.
Malbec, Ernesto Catena, “Tahuan” Mendoza, Argentina 2010
13
48
The nose displays classic Malbec aromas of blackberry, blueberry, licorice, violets and minerals.On the palate, expect luscious
black currant and blackberry fruit with background notes of chocolate, leather and dark coffee.
Merlot, Raymond, “Reserve” Napa Valley, California 2009
14
52
Fragrant aromas of cherry, cassis and mocha immediately please the nose and intermingle effortlessly with raspberry and cranberry notes.
Bold flavors of boysenberry, black pepper and rich chocolate fill out the palate and are complimented by silky tannins a long finish.
Pinot Noir, Cambria “Julias Vineyard” Santa Maria Valley 2012
15
56
Deep, dark purple with underlying earthy character that compliments its solid tannin structure. Red fruit and dark berry aromas and
flavors carry through to a long fruity finish.Pairs well with mushrooms & eggs, roasted tomatoes, truffles, filet mignon, and seared
ahi tuna.
White Wines by the Glass
Chardonnay, Cuvaison, Napa Valley Carneros 2010
Glass Bottle
13
48
Bright, light staw color with crisp, golden highlights, this wine displays lime zest, nutmeg and quince on the nose with hints of lemon,
clove and vanilla. It is lush and silky on the palate, with bright flavors of nectarine, acacia and tangerine fruit. The coolest vintage in 20
years brings out the minerality and tang in this vibrant, crisp Chardonnay. Nutty, spicy notes and rich stone fruit dominate this stylish
wine.
Riesling, Spreitzer “101”, Rheingau, Germany 2012
13
48
It's one-third each from Lenchen, Doosberg and the slatey Hallgartener Hendelberg; the base wine is Spätlese quality. Fruity, with welldefined flavors of ripe apple and grapefruit joined by hints of lushness. No perceived sweetness. Honey cream and glazed citrus notes
linger on the finish. Mirabelle and apple skin, lots of dicht and mineralty, cool balsam and sorrel; everyday Riesling doesn’t improve on
this."
Sauvignon Blanc, Emmolo, Napa Valley, California 2012
13
48
Fresh and racy, this Sauvignon Blanc exudes lovely melon, apricot, citrus, and lemongrass flavors. A crisp, clean finish with a
touch of minerality cleanses the palate and nicely balances the upfront fruit.
Southern Rhone, Delas Freres “St. Esprit” Côtes-du-Rhône 2011
12
44
Grenache Blanc 70%, Clairette 10%, Bourboulenc 10% and Viognier 10%. A golden straw hue with green tinges. The main
aromas are reminiscent of white flowers and yellow fruit, enhanced by touches of exotic and citrus fruit. On the palate, the wine is
alert, seductively suave and fresh. It can be paired with any Chef Oliva’s grilled fish, scallops, and lobster or enjoyed as an aperitif.
Sparkling by the Glass
Prosecco, Lamberti NV
Glass
12
Bottle
44
Straw in color, the wine has a clean flavor with natural residual sugar and an aromatic aftertaste.
Rose, Bailly-Lapierre Crémant de Bourgogne Brút Rośe NV
12
44
This lovely Cremant de Bourgogne Rose is aged on the lees for over 2 years, giving a characteristic yeasty-toasty nose reminiscent
of Champagne. It is made from 90% Pinot Noir and 10% Gamay with the color coming from the grape skins. The nose has the
full, ripe red fruit aromas of Pinot Noir and has a rich round, fruity character on the palate, and a beautifully balanced finish. The
Rose Cremant has enough substance to marry with food, particularly Chef Oliva’s Rack of Lamb. It's also deliciously refreshing
as an aperitif or with our cheese plate.
2
Châteauneuf-du-Pape
Châteauneuf-du-Pape is firmly entwined
with papal history. In 1308, Pope Clement
V, former Archbishop of Bordeaux,
relocated the papacy to the city of
Avignon. Clement V and subsequent
"Avignon Popes" were said to be great
lovers of wine and did much to promote it
during the seventy-year duration of the
Avignon Papacy. At the time,
winegrowing around the town of Avignon
was anything but illustrious. While the
Avignon Papacy did much to advance the
reputation of wines from Burgundy, the
papacy also promoted viticulture in the
surrounding area, more specifically the
area 5–10 km north of Avignon, close to
the banks of the Rhône River. Prior to the
Avignon Papacy, viticulture of the area
had been initiated and maintained by the
Bishops of Avignon, largely for local
consumption.Clement V was succeeded
by John XXII, who regularly drank the
wines from the vineyards to the north, as
well as Burgundy wine, and did much to
improve viticultural practices there. Under
John XXII, the wines of this area came to
be known as "Vin du Pape"; this term later
became Châteauneuf-du-Pape. John XXII
is also responsible for erecting the famous
castle that stands as a symbol for the
appellation. Unlike its northern Rhône
neighbors, Châteauneuf-du-Pape permits
thirteen different varieties of grape; the
blend is usually predominantly Grenache.
Other red grapes include Cinsault,
Counoise, Mourvèdre, Muscardin, Syrah,
Terret Noir, and Vaccarèse. White grapes
include Grenache Blanc, Bourboulenc,
Clairette, Picardan, Roussanne, and
Picpoul. In recent years, the trend has
been to include fewer (or even none) of
the allowed white varieties and rely
heavily (or solely) upon the Grenache,
Mourvèdre, and Syrah.
Pierre Gimonnet
Their Story: Pierre Gimonnet et Fils is one
of the top 15 producers in Champagne.
One of the great grower families of the
Côtes de Blancs, the Gimonnets produce
what are probably called the bluest of blue
chip Chardonnay Champagnes.The
brothers Olivier and Didier start with
distinct advantages. In Cuis since the 18th
century, the family has amassed an
important estate of 25 hectares in splendid
sites, with old vines in the grand crus of
Cremant and Chouilly. These are
bolstered by their vineyards in Cuis, a
premier cru notorious for its searing
acidity, but one that is supremely elegant
the ultimate Champagne accolade:
"restrained exuberance."Gimonnet is the
poster child for the Côte des Blancs and
an advocate of purity, sharp relief, and
pronounced minerality combines with
near weightlessness, a set of virtues
probably uniquely possible in the best
sites of this celebrated sub region.
Half Bottle Selections
Whites
4576
4582
4591
Chablis, Louis Michel, Burgundy, France 2012
Chardonnay, Talley, Arroyo Grande Valley 2010
Gewürztraminer (500ml), Scholium Project Riquewihr,
“Lost Slough Vineyards” North Coast, California 2008
30
42
60
100% Gewurztraminer; dry, weighty, with the power to affront. The Scholium Project
draws their fruit from small vineyards of individual farmers. As a result, each wine is a
unique single-vineyard bottling. The winemaking process involves no sterilization or
addition of commercial yeasts. Since the vineyard itself is the most significant factor in
the character of the wine, Scholium Project wines do not receive varietal designations.
As a result, all of the wines receive the appellation of their California vineyard.
4565 Riesling, Selbach-Oster, Spätlese, Mosel, Saar-Ruwer 2011
35
4566 Roussanne, Stolpman Vineyards “L’Avion”, Santa Ynez Valley ‘10
50
Fermented with indigenous yeast, in 100% new puncheons, the 2010 L’Avion spent 12
months in oak on lees and 3 months in tank before bottling. Figs, melons, honey,
beeswax, and jasmine tea burst from the glass, with hints of blood orange in the subtle
flavors. The mouthfeel of the L’Avion is one of its hallmarks and the 2010 is
extravagantly textured with a long clean finish.
Reds
4589 Barbera, La Spinetta, Barbera d’ Asti “Ca di Pian”, Peidmont ‘08
4584 Barolo, Fratelli Revello, Peidmont 2008
4577 Cabernet Sauvignon, Hestan Vineyards, Napa 2005
4580 Cabernet Sauvignon, Faust, Napa Valley 2010
32
55
125
48
At the back palate, a hint of black pepper gives the wine a bit of liveliness. Dark black
fruit of blackberry, black cherry and baked, yeasty pie crust. Brown spice, dark
chocolate, cigar box and a hint of dusty earth. Long and lush with lingering black
fruit, spice and earthy notes. At the tail end, a lovely hit of freshly cracked pepper adds
an exotic zing.
4585 Malbec, Bodega Catena Zapata, “Catena” Mendoza, Argentina ‘10
30
4586 Meritage, Joseph Phelps, “Insignia” Napa Valley 2006
135
4588 Meritage, Kenzo Estate, “Rindo” Napa Valley 2009
115
Cabernet Sauvignon, the suppleness of Merlot and the floral intrigue of Cabernet
Franc. All together, these elements comprise a harmonious wine with vitemphasized
in preference over brute power.
2851 Meritage, Quintessa, Rutherford 2007
125
4578 Petit Sirah, Robert Biale, “Royal Punishers” Napa Valley 2011
4587 Pinot Noir, Sanford, Santa Rita Hills 2011
45
45
4330 Southern Rhône Chateau Mont-Redon, Chateâuneuf-du-Pape ‘09
50
4581 Tempranillo, La Rioja Alta Viña Alberdi “Reserva”, Spain 2006
30
4583 Zinfandel, Storybrook Mountain “Mayacamas Range”, Napa ‘10
45
Half Bottle Champagne & Sparkling
4590 Pierre Gimonnet Blanc de Blancs Cuis1er Cru Brut, France NV
3
65
Champagne & Sparkling Wines
Champagne
Is a sparkling wine produced by inducing
the in-bottle secondary fermentation of the
wine to effect carbonation. The term
"Champagne" is used to refer to wine
produced exclusively within the
Champagne region of France, from which
it takes its name. The primary grapes used
in the production of Champagne are Pinot
2621
2620
2607
2603
2606
2600
2601
2610
2608
"Crémant" are used to refer to sparkling
wine not made in the Champagne region.
German and Austrian sparkling wines are
called Sekt. The United States is a
significant producer of sparkling wine
with producers in numerous states.
Recently the United Kingdom, which
produced some of the earliest examples
of sparkling wine, has started producing
sparkling wines again.
175
225
180
45
75
485
440
125
65
On the nose, it offers apple, pear and peach aromas with spicy and floral notes, it
reveals more concentrated fruit flavors leading to a smooth finish.
2611 Roederer Estate “Brut Rose”, Anderson Valley NV
2604 Serge Mathieu “Blanc De Noirs Brut”, Avirey Lingey France NV
68
85
100% Pinot Noir bright gold color with creamy lemon fruit. Very clean on the palate
with lots of lemon fruit, steely, nice mousse. The wine finishes a touch dry.
noir, Chardonnay and Pinot Meunier.
Sparkling wine
Is a wine with significant levels of carbon
dioxide in it making it fizzy. The classic
example of a sparkling wine is
Champagne, but this wine is exclusively
produced in the Champagne region of
France and many sparkling wines are
produced in other countries and regions,
such as Espumante in Portugal, Cava in
Spain, Franciacorta, Trento, Oltrepò
Pavese Metodo Classico and Asti in Italy
(the generic Italian term for sparkling
wine being spumante) and Cap Classique
in South Africa. Most countries reserve
the word Champagne for a specific type
from the Champagne region of France.
The French terms "Mousseux" or
Bertrand Senecourt, Beau Joie “Brut”, Epernay NV
Bertrand Senecorut, Beau Joie “Rose”, Epernay NV
Bollinger, “Rose”, Epernay NV
Jean Charles Boisset “JCB N°21”, Brut, Cremant de Bourg. Fr. NV
Louis Roederer “Brut”, Reims NV
Louis Roederer “Cristal”, Reims 2005
Moet & Chandon “Dom Perignon”, Epernay 2004
Moet & Chandon “Impérial”, Epernay NV
Nicolas Feuillatte Brut Réserve Particulière, Chouilly NV
2605
2613
2602
2612
2614
Scharffenberger “Brut Rose”, Mendocino County NV
55
Taittinger “Cuvee Prestige”, Reims NV
78
Veuve Clicquot “La Grande Dame”, Reims 1998
375
Veuve Clicquot “Yellow Label”, Reims NV
138
1.5 L J Winery Cuvee 20 “Anniversary Label” Brut, RR Valley, NV 120
White Wine Selections
Chardonnay
Anderson Valley
2875 Radio-Coteau “Savoy Vineyard”, Anderson Valley 2009
120
Russian River Valley and Sonoma Valley
The warm days and cool, misty evenings of the Russian River Valley are ideal for
producing Chardonnays with aromas of citrus that are balanced by refreshing
acidity.
Carneros
2882 Cuvaison, Carneros 2010
2884 Reata, Carneros 2010
48
45
Sonoma Coast and Mountain
2881 Chalk Hill, Sonoma Coast 2012
2910 Donelan Family Winery “Nancie”, Sonoma Coast 2011
75
108
Kistler
One of California’s quintessential producers of lush, balanced Chardonnays.
Kistler
If the Kistler Winery could be magically
transported to the middle of Burgundy’s
Côtes d’ Or, it would quickly gain a
reputation as glorious as any producer of
Burgundy grand crus.
2912 Kistler “Les Noisetiers”, Sonoma Mountain 2011
120
2911 Peter Michael “Cuvée Indigène”, Sonoma Coast 2007
2915 Peter Michael “Mon Plasir”, Sonoma Coast 2008
2914 Peter Michael “Mon Plasir”, Sonoma Coast 2011
225
165
180
4
Chardonnay
A Chardonnay is a Chardonnay…except
when it’s not. Our Chardonnay selection is
intended to introduce our guests to the
many different expressions of Chardonnay
being produced today. We have focused
our list on small-production wines from
the premier Chardonnay producing
regions in California and France.
Chardonnay Cont’d
Central Coast
2916 Hobo Wine Co. “Ghostwriter” Santa Cruz Mountains 2011
Santa Rita Hills
Is a unique, ultra-cool region benefitting
from the cold Pacific breezes funneled in
by the Purisma and Santa Rosa Mountain
range. The cool climate produces longer
hang-time on the vines and more intense
flavors.
Napa Valley and Carneros
2889 Cakebread, Napa Valley 2011
2886 Chateau Montelena, Napa Valley 2011
2877 Clos Blancheau “Green Island Vineyard” Napa Valley 2012
90
105
66
This is the southernmost vineyard in the Napa AVA and sits right on the San
Pablo Bay. The site is cool and windy and gives the wines a striking saline
backbone. Named after two of Chablis' Grand Cru vineyards, Clos and Blanchots,
this young winery explores the full potential of a small parcel of old vines
contentedly planted in limestone. A dense, full-bodied expression of Chardonnay,
with a texture reminescent of a Beaune, this is a great choice for those who enjoy
Old World-style white wines. Filled with white flowers, fresh quince, and yellow
plums on the nose and palate. Fermented in stainless steel and moved to older
barrels to mature, Blancheau is inspired by Grand Cru Chablis and producers
like Dauvissat and Raveneau. If you like Chablis this is a wine not to miss.
Brewer Clifton
At Brewer Clifton there is an utmost
respect for nature. They believe that
when working with a product of nature, it
is necessary to always maintain an
awareness of the elements and
phenomena that are beyond our total
understanding and control. They believe
that the geographic, geologic and climatic
uniqueness of the Sta. Rita Hills
appellation provide an ideal place to
grow chardonnay and pinot noir of
intensity, complexity and specificity.
Within the appellation, each vineyard
carries its own imprint. Their mission and
indeed their passion is to present wines
that convey the characteristics inherent to
each of these sites, with uncompromising
quality.
66
A blend of two great vineyards in Santa Cruz--Aptos Creek and Woodruff Family
both very small vineyards that produce well-balanced fruit. The vineyards are farmed
organically but not certified. Production in 2011 was tiny but quality is definitely up.
As always, only natural yeasts are used in the winemaking and minimal sulfites are
added only in the bottling. This shows intense, complex layers of white and red fruit
flavors, with excellent freshness and minerality. Gorgeous with good acid balance. Not
many California producers make Chardonnay in this style.
2888 Darioush, “Signature” Napa Valley 2011
100
Vintage after vintage, the cooler climates of Darioush's southern Napa Valley estate
and historically renowned Chardonnay vineyards in Los Carneros produce wines with
more progressive qualities of precision, richness and seamlessly integrated layers of
vibrant citrus, stone fruits and delicate mineral tones.
2887 Kongsgaard “The Judge”, Tulocay, Napa Valley 2006
350
Kongsgaard is one of the widely acclaimed Chardonnay producers in the New World.
John and Maggie Kongsgaard produce The Judge (very limited Chardonnay),
Chardonnay, and a white blend of Viognier and Roussanne. The Judge gets rave
reviews with every passing year, but it is not made in large quantities and thus many
people have never tasted it.
2891 Ramey, Napa Valley 2009
Santa Rita Hills and Santa Barbara
125
Brewer-Clifton
Greg Brewer and Steve Clifton believe in allowing the unique terroir of the Santa
Rita Hills to be expressed while producing “massive” flavors which are,
nonetheless, incredibly well integrated.
Maison Bleue
The wines from this brilliant Washington
State producer are still a bit under the
radar, they are one of the best
Chardonnay’s we have tasted this year.
The beautiful Rhone blends they produce
or not to be overlooked, this complex and
masterfully restrained Chardonnay that
has tremendous minerality complementing
the notes of apple skin and pears on the
nose. The palate is perfectly balanced with
pure chardonnay flavors unmarked by the
woody flavors of new oak; instead you get
a snappy citrus blast with minerals and
layers of flavor that are very long and
complex. Simply delicious, a really
outstanding "Chablis-style" chardonnay!
This wine will pair well with an of Chef
Oliva’s poultry, seafood, and cheeses.
2893 Brewer-Clifton, “Courtney’s Vineyard”, Santa Rita Hills 2007
2894 Diatom “Huber Vineyard”, Santa Rita Hills 2006
An American Chablis, unoaked, with citrus and mineral notes.
140
110
Santa Lucia Highlands
2876 Mer Soleil, “Silver” Santa Lucia Highlands, Monterey County 2011 66
Washington
2890
Maison Bleue “Au Contraire” Yakima Valley 2011
52
Southern Hemisphere
2880
2883
Hamilton Russell Vineyards, Western Cape, South Africa 2013
Luca, Valle De Uco, Mendoza, Argentina 2010
64
65
White Zinfandel
2895
Turley, Napa Valley 2012
5
40
Patrick Piuze
After running a wine bar in Montreal for two
years, Patrick Piuze moved to Burgundy in
2000 and for his first autumn there he spent
the harvest with Olivier Leflaive in PulignyMontrachet. Shortly after, Piuze was
entrusted with the vinification of Laflaive’s
new Chablis project and Patrick spent four
years there honing his skills as a winemaker.
Next, he spent a year at Verget with JeanMarie Guffens where he developed a passion
for exploring the distinct terroirs of Chablis.
At this point in his career, he was earning
recognition for the high quality wines he was
making and after just a year at Verget, JeanMarc Brocard recruited him to be cellar
master and head wine maker. During this
period, Piuze realized there was much more
he was capable of achieving and made the
most important decision of his life: to set out
on his own and bottle under his own name.
Not one to ease into things slowly, his first
vintage in 2008 consisted of 20 different
bottlings, all Chablis except for one.
Piuze purchases all his fruit (never must or
juice) and focuses on sourcing grapes from
old-vines situated in prime locations.
Interestingly, these vineyards are available
because their location on the slopes makes
them more difficult to work and impossible
to machine harvest. This suits Piuze since he
chooses to harvest every vineyard by hand
anyway, even at the Petit Chablis and
Village level! The approach in the cellar is
hands-off; indigenous yeasts are used and
nothing is added nor taken away. Piuze
believes that Chardonnay is perfect for
showcasing the expression of the various
terroirs of Chablis, and each of his many
bottlings captures a distinctive facet of the
region. Despite doing nearly all the work
himself, Piuze seems to have limitless
energy and drive. He seems to be in a
constant state of excitement and his
incredible wines echo his liveliness and
sincerity. He is barely into his third vintage
and Piuze already has the makings of a
legendary producer.
Chateau Miraval
This lovely Rosé may sound familiar for a couple
of reasons. The gorgeous pre-Roman Chateaux
Miraval estate, situated in Cote de Provence’s
village of Correns, is home to none other than
Brad Pitt and Angelina Jolie’s famous brood.
Pink Floyd also recorded a portion of their famed
1979 album The Wall at Miraval’s private studio.
A blend of Cinsault, Grenache, Syrah and white
Rolle (aka Vermentino). Beautiful light pale
pink color. On the nose, fantastic bouquet with
delicate aromas of white fruits, just-picked
strawberries and floral notes. The mouth is
complex with raspberry and wild strawberry notes,
wild herbs, citrus and wet stone flavors. It has a
refreshing acidity, thanks to the altitude of the
vineyards, and a round, long, vibrant finish.
Miraval is a joint venture between Famille
Perrin of Cheateau Beaucastel and Hollywood
A-listers, Brad Pitt and Angelina Jolie.
White Burgundy
Chablis
3032 Patrick Piuze “Terroir de Courgis”, Chablis 2012
55
The Terroir de Chablis is completely unoaked and vinified in stainless steel
tanks. Therefore, the terroir is what dominates here with intense minerality and
puckering acidity.
Beaujolais
3044
Jean Paul Burn “Beaujolais Blanc”, Beaujolais, Charnay, 2010
45
Côte de Chalonnaise
3025 Maison Leroy, Montagny 2006
140
Côte de Beaune
3027
3029
3034
3056
3028
3048
Blain Gagnard, “La Boudriottte” Chass. Montrachet 1er Cru 2010 160
Domaine Pierre Matrot, Mersault 2011
108
Joseph Drouhin, “Marquis de Laguiche” Puligny-Montrachet ‘09 1500
Olivier Leflaive, Bãtard-Montrachet Grand Cru 2008
550
Maison Leroy, Chassagne Montrachet 1er Cru Morgoet 2009
300
Paul Pernot et Ses Fils Puligny- Montrachet 2012
110
Côte Mâconnaise
3030 Domain Henri Perrussett, Mâcon-Villages 2009
3031 Domain Valette, Mâcon-Chaintré, Vieilles, Vignes 2009
3026 Jean- Pierre et Michel Auvigue, “Solutre” Pouilly Fuisse 2011
55
70
51
A Beautiful Minerally Chardonnay, with lovely apple, pear, lime, and tropical
fruit flavors. Solutre is a very specific and famous area in Pouilly Fuisse and
produces some of the best wine from this area. This wine is no exception. Lite
gold and clear, this Chardonnay wine has flavors of lemon, apple, honey and
minerals. Lite oak, medium acidity and body make this a very pleasant apertif or
match for chicken ala keene or halibut.
3045 Stella Rose, Viré-Clessé 2009
45
Refreshing with apricot flavors, nice full body.
Rosé
3046
2954
3047
3043
Chateau Miraval, Cotes De Provence, Correns 2013
Maison Bleue “La Famille” Yakima Valley 2011
J.K. Carriere White Pinot “Glass”, Willamette Valley 2011
Paul Hobbs Crossbarn, Sonoma Coast 2012
2956
3103
2958
2949
2950
2953
2959
Fumé Blanc Robert Mondavi “To-Kalon I Block”, Oakville 2007
Aylin San Antonio Valley, Leyda, Chile 2010
Palliser Estate, Martinborough, New Zealand 2012
Peter Michael “L’Apres Midi”, Knights Valley, Sonoma Cnty ‘12
Scholium Project “Prince in his Caves” Sonoma County 2011
Stolpman, Santa Ynez Valley 2012
Talis, Venezia Giulia, Italy 2011
50
48
50
45
Sauvignon Blanc
Loire Valley
160
45
45
110
90
47
40
The Loire Valley wine region includes the several French wine regions situated along
the river from the Muscadet region on the Atlantic coast to the regions of Sancerre and
Pouilly-Fumé just southeast of the city of Orléans in north central France. Loire wines
tend to exhibit a characteristic fruitiness with fresh, crisp flavors.
2948
2957
Gerard Boulay “ Sancerre”, Chavignol 2012
Laurent Craft, “Sec” Touraine, Vouvray 2010
6
64
45
Grüner 101
Austrian wine labels can be pretty
confusing, so here’s a quick tip:
The terms “Smaragd”, “Federspiel”, and
“Steinfelder” refer to the ripeness levels of
the grapes when they are picked. Rule of
thumb, Smaragd wines are usually the
richest, Steinfelder the lightest, and
Federspeil somewhere in between.
Joh Jos Prüm
Average annual production is 13,000 cases.
The harvest at J.J. Prüm is always extremely
late. For example in 1981, the harvest was
still not finished on November 9th. This
involves great risk, but can also result in
wines of superb quality. A 1955 Wehlener
Sonnenuhr Spätlese consumed in 1981 was
still marvelously fresh and drinkable - one
again demonstrating the longevity of fine
Mosel Riesling. The 1949 Wehlener-Zeltinger
Sonnenuhr TBA will last well beyond the
year 2000. Obviously the wines of J.J. Prüm
have earned a special place in the ranks of the
world's greatest wines. They are currently
one of only nine wine estates in Germany
ranked five stars by Gault Millau, which is
the European wine world's equivalent to the
Michelin guide. Their Rieslings are renowned
for their aging potential and are highly sought
after by collectors.
Pinot Gris
Pinot gris (also known as pinot grigio) is a
white wine grape variety of the species Vitis
vinifera. Thought to be a mutant clone of the
Pinot noir grape, it normally has a grayishblue fruit, accounting for its name (gris
meaning "grey" in French) but the grape can
have a brownish pink to black and even white
appearance. The word pinot, which comes
from the word meaning "pine cone" in
French, could have been given to it because
the grapes grow in small pine cone-shaped
clusters. The wines produced from this grape
also vary in colour from a deep golden yellow
to copper and even a light shade of pink, and
it is one of the more popular grapes for
orange wine. The clone of Pinot gris grown in
Italy is known as Pinot grigio.
Pinot Blanc
Pinot Blanc is a white wine grape. It is a point
genetic mutation of Pinot noir. Pinot noir is
genetically unstable and will occasionally
experience a point mutation in which a vine
bears all black fruit except for one cane which
produced white fruit Historically, Pinot blanc
was used both in Burgundy and Champagne.
It is still allowed in the Champagne blend and
small amounts of Pinot blanc may in principle
be blended into some Burgundy wines, but
very small amounts are cultivated in either
region. In the Champagne region, Pinot blanc
is often called Blanc vrai.
Grüner Veltliner
3131 Donabaum “Atzberg”, Wachau, Austria 2006
80
FX Pichler
In the hands of genius, Grüner Veltliner achieves its lofty potential. These are
wines with incredible intensity and weight, with the potential to age for
decades. Fifth-generation winemakers, FX Pichler has been referred to as the
Domaine de la Romanêe-Conti of the Wachau.
3148 FX Pichler “M” Smaragd, Wachau, Austria 2007
195
Riesling
3133 J.J Prüm, Graacher Himmelreich, “Spätlese” Mosel, Germany ‘11
62
Lemon, light white florals, smoke and the same minerality with flint and slate that
you find in Kabinett. Truly delicious palate that offers beautiful purity and is
superbly balanced with the acidity providing a vibrant framework. This is light on its
feet but still has excellent depth and length.
3135 Weingut Bernhard Ott “Von Rotem Schotter”, Wagram Austria ‘11 58
3081 Zind-Humbrecht “Herrenweg”, Alsace, France 2005
78
3134 Domaine Weinbach, “Ste Cathrine” Schlossberg Cuvee, Alsace ‘11 86
Welschriesling
3145 Enjingi “Graševina”, Kutjevo, Croatia 2006
45
Malvasia
3137 Bruno Trapan, “Ponente” Istria, Croatia, 2012
3136 Matošević “Alba”, Istria, Croatia 2008
45
60
Most varieties of Malvasia are closely related to Malvasia Bianca. One notable
exception is the variety known as Malvasia di Candia which is a distinctly different
sub-variety of Malvasia. Malvasia Bianca is grown widely throughout the world in
places like Italy, Croatia, the San Joaquin Valley of California, the Greek Islands
of Paros and Syros, the Canary Islands, Rioja and Navarra.
Pinot Gris
3080 Domaine Schlumberger “Les Princes Abbés”, Alsace 2010
3083 Hugel et Fils Pinot Gris Hommage a Jean Hugel, Alsace 1998
3082 Big Table Farm “Writz Vineyard”, Willamette Valley 2010
45
120
66
Unless you have seen the actual Pinot gris fruit you wouldn’t guess that the grapes are
a rosy grey (gris) color when ripe. The grapes were gently fermented on their skins for
a brief time to add some color and texture to the wine, and then pressed and finished
fermenting to dryness in neutral french oak barrels to soften and round out the
wine. The results are a very complex wine that has characteristics of both a white and
the striking tannins of a red. Orange peel, watermelon, greet you, the rich pallet of red
fruit and spice is framed by firm tannins and balanced acidity. This wine, is definitely
a food wine. Bone dry, malolactic complete and bottled unfined and unfiltered.
Pinot Blanc
3084 Anita & Hans Nittnaus, “Hideboden” Burgenland, Austria 2011
42
A single vineyard Pinot Blanc, shows remarkable complexity for its age, with aromas
of white flower, tangerine, and green apple. Perfect with Artic Char.
3079 Hugel et Fils, “Cuvée Les Amours” Alsace 2011
7
51
Scarpetta
The Story…You would be hard pressed to
find two people more Friuli-obsessed than
Bobby Stuckey and Lachlan Patterson. Even
within Friuli their true passion for the region
elicits some curious head scratching and
warm Italian chuckles from the humble
winemakers and restaurateurs. Tuscany,
sure. Rome of course. But to be a complete
Friuliophile? Yet that is the title thet both
wear proudly. After working together at the
French Laundry, Bobby as Master
Sommelier and Lachlan as a Chef de Partie,
they moved to Boulder Colorado with a
dream of opening a restaurant. One Fateful
trip to Friuli, complete with carsickness from
the winding roads of the Alps, Traditional
Friuli, and lots of amazing local wine was
enough to seal their fate. They came back to
Boulder and opened Frasca Food and
Wine, a restaurant dedicated to the cusine of
Friuli. Always digging deeper for Friuli
inspiration, Bobby and Lachlan travel to the
region several times a year, even taking the
entire staff along for a week of eating, wine
tasting and general Friuli-worship every
summer. When Bobby and Lachlan dreamt
about starting their own wine label they
looked to the beautiful wines of Friuli, and
Scarpetta was born.
Assyrtiko
One of the finest noble white grapes of
Europe, its origins come from the island of
Santorini, where it has its greatest expression
of character, due in large part to the
influence of the island’s volcanic soil. It is
naturally resistant to most diseases and
another reason why it has become a popular
grape, re-planted throughout Greece.
Assyrtiko makes up 70% of the vineyards of
Santorini. It has the unusual quality of
maintaining high levels of alcohol and
acidity at the same time, making it one of
the few white grapes of the Mediterranean
that also possess long aging potential.
Assyrtiko produces dry, full-bodied white
wines with citrus aromas combined with a
pleasing mineral character derived from the
volcanic soil it is grown in.
Garganega
Garganega is a variety of white Italian wine
grape widely grown in the Veneto region of
North East Italy, particularly in the provinces
of Verona and Vicenza. It is Italy's 6th most
widely planted white grape. It forms the
basis of Venetian white wine Soave and is
also a major portion of the blend used to
make Gambellara.DNA typing studies in
2003 and 2008 have confirmed that the
Grecanico Dorato (Grecanio) grape of Sicily
is identical to Garganega. Already before
these studies, ampelographers believed the
grapes to be related due to the similarities of
clusters, berries and leaf characteristics. In
the Soave region, Garganega is the primary
grape and can compose anywhere from 70 to
100% of the blend with Trebbiano and
Chardonnay being its usual blending
partners.
Pinot Grigio
3178 Scarpetta, Friuli-Venezia Giulia, Italy 2012
45
Light straw color with just a hint of salmon. Aromas of white flowers, stone fruits such
as apricots and peach and hints of minerality. On the palate, the wine is crisp and dry
with medium high acidity and tastes of stone fruits, lavender, honey, pear, white
flowers and minerals.
Marsanne/Roussanne/Viognier
3183 Rhône Blend, Tablas Creek “Esprit De Beaucastel”, Paso Robles ‘06 83
A blend of Roussanne and Grenache Blanc. Flavors of honey, candied
citrus and spices.
3184 Roussanne, Doyenne, Columbia Valley, Oregon 2007
81
3187 Viognier, Darioush, Napa Valley 2009
75
3091 Viognier, F. Villard “Terrasses du Palat”, Condrieu, FR 2005
135
Gewürztraminer
3190 Breggo, “Ferrington Vineyard” Anderson Valley 2010
58
The flower and spice aromatics of Gewürztraminer are always particularly intense
in Ferrington Vineyard’s fruit. Exotic aromas of lemongrass, lychee, and freesia are
complemented by more familiar notes of Granny Smith apple, lemon peel, and pear.
Flavors of lemon, chamomile, and apple are carried by the refreshing acidity.
3189 Hugel et Fils, Alsace 2011
42
Greece
3186 Assyrtiko, Sigalas “Santorini” Santorini 2012
48
This seemingly gentle, young Sigalas became quite intense, the acidity taking charge,
the wine still remaining rich and mouth coating. It is crisp and persistent, beautifully
put together and impeccably balanced, mingling elegance with that fine structure.
Native Italian White Varieties
3195 Arneis, Prunotto, “Roero” Alto Adige 2011
45
3015 Garganega, Sartori “Fredi” Bianco Veronese, Italy 2009
50
3017 Terlano-Kellerei Terlaner Classico Trentino Alto Adige 2009
40
A light yellow blend of Pinot White, Chardonnay and Sauvignon with a lowery and
fruity aroma with light yeasty notes, offering a harmonious and very persistent taste.
Croatia
3016
Roxanich, “Ines in White” Istria, Croatia, 2008
Cuvee of pinot blanc, pinot gris, sauvignon blanc, tocai friulano, prosecco,
vermentino, riesling
8
82
We take great pride in our list of California
Cabernet Sauvignon. We have carefully
selected wines from various regions in
California, from Napa to Santa Ynez, in
order to capture the many faces of this great
variety. In addition to the many “big name”
producers, we aim to feature small, artisanal
wineries that are less heralded, but who are
nonetheless crafting extraordinary wines.
Hourglass Winery
Jeff and Carolyn Smith own two magical
parcels of land in Napa Valley. Ever since
their first bottling and under the remarkable
winemaking vision of Bob Foley, Hourglass
has held an enviable spot as one of the most
highly regarded Napa producers. The
Blueline Vineyard on Silverado Trail came
into production with the 2006 vintage,
joining the very limited Hourglass Estate
just north of St Helena. Located in the St
Helena AVA, Hourglass is best known for
Cabernet Sauvignon. The Napa Valley is
roughly shaped like an hourglass, and the
vineyard is located at the narrowest point or
“pinch.” Because of the terrain, afternoon
temperatures are naturally moderated during
the growing season. This helps retain the allimportant acidity that is critical for balance.
.
.
Cabernet Sauvignon
Napa Valley & Carneros
3355
3330
3343
3342
3335
Araujo “Eisele Vineyard”, Calistoga 2005
Araujo “Eisele Vineyard”, Calistoga 2006
Araujo “Eisele Vineyard”, Calistoga 2008
Araujo “Eisele Vineyard”, Calistoga 2009
Araujo “Alianza”, Napa Valley 2010
3277
3305
3379
3395
3393
3380
3365
3394
Brandlin Estate, Napa Valley 2010
Beringer, “Private Reserve” Napa Valley 2010
Bressler Vineyards, St. Helena 2009
Bryant Family, St. Helena 1994
Bryant Family, St. Helena 2001
Bryant Family, St. Helena 2004
Bryant Family, St. Helena 2006
Cade “Napa Cuvee”, Napa Valley 2009
3327
3363
3607
3542
3512
3398
3400
3382
3333
3521
3345
3526
3409
Cakebread, Napa Valley 2010
Cardinale, Napa Valley 2005
Caymus, Napa Valley 2011
Caymus “Special Selection”, Napa Valley 2011
Chateau Montelena, Napa Valley 2010
Colgin “Herb Lamb Vineyard”, Napa Valley 2004
Colgin “Herb Lamb Vineyard”, Napa Valley 2005
Corra, Napa Valley 2007
Dana Estates “Lotus Vineyard” St Helena 2006
Dana Estates “Onda” St Helena 2009
Darioush, Napa Valley 2010
Dominus Napa Valley, Yountville 1994
Duckhorn Vineyards Napa Valley 2010
By Plumpjack.
500
525
550
610
125
100
280
180
1500
1155
975
850
135
160
285
180
300
105
650
695
245
550
375
230
425
153
Karl Lawrence
Two very close friends with a common
dream of producing a fine wine founded Karl
Lawrence Cellars in 1991. The name "Karl
Lawrence" comes from combining the middle
names of the two founding partners: Michael
Karl Trujillo and Bryan Lawrence Henry.
Our venture together has the common goal of
producing a unique and outstanding Cabernet
Sauvignon wine from the wonderful Napa
Valley. To produce a fine wine it is
absolutely necessary to have the finest
grapes. Karl Lawrence is very proud of its
grape sources and the relationships with the
growers that grow them. Michael has many
years of winemaking experience with grapes
from many areas of the Napa Valley. It is that
experience which has led him to the selection
of Cabernet Sauvignon vineyard for the Karl
Lawrence wines. One of the vineyard
selections is the Morisoli Vineyard on the
valley floor near Rutherford. Fruit from this
vineyard shows great Cabernet character and
yields a well-rounded wine with intense
aroma and flavor, and lends a rich smooth
feel to the finished wine. Another vineyard
selection is the Lamb Family Vineyard. This
hillside mountain vineyard on Howell
Mountain produces a more intense and
concentrated fruit that gives a big, rich, spicy
character to the blended wine.
.
.
3406 Far Niente “Estate”, Oakville 2011
3300 Fog Dog, Napa Valley 2011
By Joseph Phelps.
3351 Foxglove, Paso Robles 2012
3537 Gemstone, Yountville 2005
285
90
52
500
Extremely limited in production, produced by Cabernet wizard Philippe Melka.
3535 Grgich Hills, Napa Valley 2009
150
3324 Groth, Napa Valley 2010
135
3381
3385
3401
3402
3293
3339
3344
3332
3304
3306
3301
Harlan Estate “Proprietary Red”, Oakville 2000
Harlan Estate “Proprietary Red”, Oakville 2001
Harlan Estate “Proprietary Red”, Oakville 2006
Harlan Estate “Proprietary Red”, Oakville 2007
Hewitt, Napa Valley 2009
Honig, Napa Valley 2011
Honig, “Bartolucci Vineyard” Napa Valley 2010
Hourglass, Napa Valley 2009
Hundred Acre, “Kayli Morgan” St. Helena 2007
Hundred Acre, “Kayli Morgan” St. Helena 2008
Hundred Acre, “Kayli Morgan” St. Helena 2009
950
1500
1350
1650
200
82
188
330
600
600
600
3313 Joseph Phelps, Napa Valley 2011
140
3308 Karl Lawrence, “Beckstoffer” Napa Valley 2008
3309 Karl Lawrence, “Herb Lamb Vineyard” Napa Valley 2008
280
280
9
In California, Cabernet Sauvignon has
developed its characteristic style and
reputation, recognizable in the world's
market. Production and plantings of the grape
in California are similar in quantity to those
of Bordeaux. The 1976 Judgment of Paris
wine tasting event helped to catapult
Californian Cabernet Sauvignons onto the
international stage when Stag's Leap Wine
Cellars' 1973 Stags Leap District Cabernet
Sauvignon beat out classified Bordeaux
estates like Château Mouton Rothschild,
Château Montrose, Château Haut-Brion and
Château Léoville-Las Cases in a blind tasting
conducted by French wine experts. In the
1980s, a new epidemic of phylloxera hit
California, devastating many vineyards,
which needed replanting. There was some
speculation that ravaged Cabernet vineyards
would be replanted with other varietals (such
as those emerging from the Rhone Rangers
movement) but in fact California plantings of
Cabernet Sauvignon doubled between 1988
and 1998; many wine regions— such as Napa
Valley north of Yountville and Sonoma's
Alexander Valley were almost completely
dominated by the grape varieties. It also
started to gain a foothold in Dry Creek
Valley, Sonoma Mountain and Mendocino
County. Cabernet from Sonoma County has
shown a tendency to feature anise and black
olive notes while Napa County Cabernets are
characterized by their strong black fruit
flavors.
Nickel & Nickel Winery
Nickel & Nickel winery, located in Oakville,
Napa Valley, is dedicated exclusively to
producing 100 percent varietal, singlevineyard wines that best express the distinct
personality of each vineyard. Established by
the partners of Far Niente in 1997, Nickel &
Nickel is focused on producing singlevineyard Napa Valley Cabernet Sauvignon
from the appellation’s most significant
AVAs. A small collection of single-vineyard
Chardonnay, Merlot, Syrah and Zinfandel
complements the portfolio.
Cabernet Sauvignon, cont’d
3267
3298
3302
3514
Larkmead, Napa Valley 2011
Lewis Cellars, Napa Valley 2011
Lewis Cellars “Reserve” Napa Valley 2010
M. ÉTain, Rutherford 2009
160
195
285
425
From The Producers Of Scarecrow.
3299 Nickel & Nickel, “Kelham Vineyard” Napa Valley 2010
3347 Nickel & Nickel, “Branding Iron Vineyard” Napa Valley 2010
3520
3519
3523
3367
3371
3316
3405
3317
3370
3543
3540
3384
3532
3303
3539
3325
Opus One, Napa Valley 2009
Opus One, Napa Valley 2010
Ovid, Napa Valley 2006
Palmaz Vineyards, Napa Valley 2006
Palmaz Vineyards, Napa Valley 2008
Paul Hobbs, “Stagecoach Vineyard” Oakville 2006
Plumpjack Winery, Napa Valley 2011
Ramey, Napa Valley 2010
Ramey “Pedregal Vineyard”, Calistoga 2004
Raymond Vineyards, “Generations” Napa Valley 2007
Realm “Beckstoffer Dr. Crane”, St. Helena 2005
Rudd, Oakville, Napa Valley 2006
Rudd, Oakville, Napa Valley 2009
Rudd, “Samantha’s” Oakville, Napa Valley 2008
Rudius “Panek Vineyard”, St. Helena 2010
Scarecrow, Rutherford, 2007
205
205
450
470
375
220
260
385
225
115
250
150
225
255
415
270
200
1200
Scarecrow Cabernet Sauvignon is named after the Scarecrow in The
Wizard of Oz because the man who originally owned the estate was the late J.J.
Cohn, the legendary head of MGM, which is the studio that produced The Wizard
of Oz. Located in Rutherford in Napa Valley, Scarecrow, which released its debut
vintage in 2003, is quickly becoming one of Napa Valley’s most talked-about Cult
Cabs. Only 400 cases of the 100% Cabernet Sauvignon are produced each year,
no surprise given that the estate includes just 25 acres of vineyards. Located next
door to the fabled Inglenook estate, Cohn bought the estate in 1942 and planted
grapes in 1945 at the urging of Inglenook’s owner. For decades Cohn’s grapes
were bought by some of Napa’s most admired producers, including Inglenook. In
1996 one of Cohn’s grandsons, Bret Lopez, was able to take over 25 acres of the
estate. Today Lopez and his wife Mimi DeBlasio run Scarecrow with winemaker
Celia Welch.
3388
3314
3318
3329
3315
3319
3321
3306
3276
3268
3350
3311
3348
3362
3366
3336
3372
3328
3605
Screaming Eagle, Oakville 1998
Schrader, Beckstoffer To Kalon, Oakville 2007
Schrader, Beckstoffer To Kalon, Oakville 2008
Schrader, Beckstoffer To Kalon “CCS”, Oakville 2011
Schrader, “George III”, Oakville 2007
Schrader, “George III”, Oakville 2008
Schrader, “Beckstoffer “LPV”, Oakville 2011
Schrader, Beckstoffer To Kalon “RBS”, Oakville 2011
Schrader, Beckstoffer To Kalon “T6”, Oakville 2011
Shafer “One Point Five”, Napa Valley 2011
Silver Oak, Napa Valley 2008
Signorello, “Padrone” Napa Valley 2005
Staglin, Rutherford 2003
Staglin, Rutherford 2004
Staglin, Rutherford 2005
Staglin, Rutherford 2006
St. Supéry, Napa Valley 2010
Turnbull, Napa Valley 2010
V Madrone, St. Helena 2006
10
4000
600
585
750
580
595
750
750
750
172
235
225
315
290
275
325
75
95
229
Diamond Creek
Founded in 1968, Diamond Creek is
California's first exclusively Cabernet
Sauvignon Estate Vineyard. Visionary
pioneer Al Brounstein defied modern
conventions and planted Bordeaux varietals
on secluded Diamond Mountain. The three
vineyards produce a small amount of longlived wines that are elegant with great depth
and richness, honored and cherished by
connoisseurs the world over. Taste the
differences imparted to the wine by the
distinct soils and micro-climates of Diamond
Creek Vineyards.
Cabernet Sauvignon, cont’d.
Stags Leap District Cabernet Sauvignon
The first viticultural area (AVA) in America to be approved based upon its soil,
Stags Leap’s rocky, eroded vineyards, produce characteristically soft, but
intense wines.
3403 Stag’s Leap Cellars “Cask 23”, Stags Leap District 2008
Shafer
Headed by the father-son winemaking team of John and Doug Shafer,
Shafer is the standard bearer for Stags Leap Cabernet. Their “Hillside Select”
bottling is one of Napa’s greatest wines.
Shafer Hillside Select
Hillside Select, is sourced from the slopes of
an amphitheater-like structure of rock, where
thanks to a series of knolls and outcroppings
some vineyard blocks receive southeastern
sunlight, while others receive southern, or
western exposure. Each afternoon cool
breezes from San Francisco Bay channel into
our box canyon. The consistent heat helps to
achieve ripeness, while the evening chill
retains acidity. Meanwhile, the rock-choked
volcanic soil often goes no deeper than 18
inches before hitting weathered bedrock.
With the quick runoff this offers and a lack of
plant nutrients, the struggling vines produce
clusters with small, intensely flavored
berries.
.
Hundred Acre “Ark Vineyard”
All Hundred Acre wines are made by sorting
the fruit berry by berry, fermenting in small
French oak fermenters, and long aging in the
finest barriques. The secret to Hundred Acre
is no compromise and no detail overlooked,
ever. The single estate vineyard ARK is
located just outside St. Helena, California, at
the base of Howell Mountain. It was
originally planted in the 1880’s, but was
sadly lost to Prohibition. It took five years to
rebuild. The ARK is comprised of nine
different blocks of Cabernet Sauvignon,
planted meter by meter in nine different
volcanic soil strata. The vineyard stretches
through a sixty million year time sequence;
three ancient beach fronts, a prehistoric
weapons quarry, and spans a 180 degree arc
of the sun over its half-mile length. Hot
afternoon sun known to damage aromatics in
the fruit (on the hottest days), is blocked by
the shade of Glass Mountain (named for the
rare obsidian rock found in the soil and used
for ancient weapons such as arrowheads)
which rises to the western side of the ARK.
TASTING NOTES:
The 2009 Cabernet Sauvignon Ark Vineyard
is intense. Dark red fruit, flowers, mint,
licorice and exotic spices are some of the
many notes that flow from this fabulous,
textured Cabernet Sauvignon. The 2009 is a
huge wine.
445
3451
3452
3450
3449
Shafer “Hillside Select”, Stags Leap District 2006
Shafer “Hillside Select”, Stags Leap District 2007
Shafer “Hillside Select”, Stags Leap District 2008
Shafer “Hillside Select”, Stags Leap District 2009
455
455
445
540
Mountain Cabernet Sauvignon
Cabernet Sauvignon grapes grown on mountain vineyards across Napa County.
These Cabs are lively, with ripe fruit flavors and serious grip. While they possess
great aging potential, they are accessible now.
3295
3531
3369
3354
3387
3310
3383
Brandlin, Mount Veeder 2009
Cornerstone, Howell Mountain 2009
Diamond Creek “Gravelly Meadow”, Diamond Mountain 2008
Diamond Creek “Gravelly Meadow”, Diamond Mountain 2010
Diamond Creek “Red Rock Terrace”, Diamond Mountain 2008
Diamond Creek “Volcanic Hill”, Diamond Mountain 2008
Diamond Creek “Volcanic Hill”, Diamond Mountain 2010
150
150
360
420
360
360
420
Dunn
A Napa legend, Randy Dunn produces massive wines from Howell Mountain
fruit that are incredibly rich, chewy, and can last for 20+ years.
3297 Dunn, Howell Mountain 1992
3359 Dunn, Howell Mountain 2007
3352 Dunn, Howell Mountain 2009
333
240
245
3265 Hundred Acre, “Ark Vineyard”, Howell Mountain 2009
600
3534
3349
3545
3368
3373
3357
3517
250
193
200
525
525
525
156
Lail “J. Daniel Cuvee”, Howell Mountain 1997
Lail “J. Daniel Cuvee”, Howell Mountain 1998
Lail “J. Daniel Cuvee”, Howell Mountain 2001
Lokoya, Diamond Mountain 2002
Lokoya, Diamond Mountain 2004
Lokoya, Mount Veeder 2003
Mayacamas Vineyards, Mount Veeder 2008
Philip Togni
A true icon, at 82 years of age he is still producing some of the finest Left Bankstyled wines in Napa. These wines can last 40+ years, but ou don’t have to wait
that long to enjoy them.
3374
3407
3376
3553
Philip Togni, Spring Mountain 1994
Philip Togni, Spring Mountain 1999
Philip Togni, Spring Mountain 2000
Philip Togni, Spring Mountain 2009
3554 Relativity, Howell Mountain 2009
11
550
290
280
235
63
Dunham Cellars
Eric Dunham and Dan Wampfler are dialed
in right now. The entire Dunham lineup has
been ultra-impressive these past few years,
and this is no exception. A blend of Cabernet
grapes from a series of all-star vineyards –
Lewis, Phinny Hill, Wallula, and Double
Canyon – this comes in at a very reasonable
13.8% alc. Dunham keeps the alcohols
relatively low, and the acids relatively high,
in their Cabernets, and the result is a glorious
aging curve. If you just can’t wait, this still
provides plenty of near-term pleasure
(especially with a few hours in the decanter).
Look for a core of pulsing redcurrant fruit set
against notes of woodsmoke (two-thirds new
French here), briny green olive, and tilled
earth. The tannins are beautifully-managed,
without question one of the finest
Washington State Cabernet’s that we have
ever tasted.
Sonoma County and Lake County
3454 Agharta “Mountain Terraces Vineyard”, Sonoma County 2009
145
The Agharta Mountain Terraces Cabernet exhibits classic Cabernet aromas of
cassis and blackberry with a very dark complexity. The wine has concentration
and depth on the palate that is backed up by the structure that this mountain
vineyard imparts. Hands down not a wine to miss.
3510
3458
3515
3457
3456
Decoy, Sonoma County 2011
Hidden Ridge, “55% Slope” Sonoma County 2008
Jordan, Alexander Valley 2009
Silver Oak, Alexander Valley 2009
Three Sticks, Sonoma Valley 2008
55
85
120
155
140
Santa Ynez Valley & Paso Robles
3940 Jonata “El Desafio”, Santa Ynez Valley 2005
310
From the owners of Screaming Eagle, a ground-breaking effort in Santa Ynez.
Washington
DoubleBack
For former NFL Quarterback Drew
Bledsoe, owning a winery has been a
longtime aspiration that would allow him
to combine his passion for fine wine and
the love of the Walla Walla Valley. Drew
returned to his hometown in 2007 to plant
his estate vineyard, McQueen, in SeVein
Vineyards of Distinction. The following
year, Drew launched Doubleback, an
estate-focused winery with the goal to
produce
ultra-premium
Cabernet
Sauvignon from the Walla Walla Valley.
To make this dream a reality, Drew and
his wife Maura, are collaborating with
Drew’s childhood friend and Consulting
Winemaker, Chris Figgins of Figgins
Family Wine Estates, known for
producing
Leonetti
Cellar
and
FIGGINS. The first release from
Doubleback,
the
2007
Cabernet
Sauvignon, was rewarded with a spot on
the 2010 Wine Spectators Top 100 List. In
early 2011, Drew acquired a second estate
vineyard in SeVein, named Bob Healy,
after his late father-in-law to further assist
the production of high-quality Walla Walla
Valley fruit for Doubleback. The 2010
vintage may prove to be a benchmark for
years to come. The long, late growing
season produced deeper, darker fruit than
in past vintages. In the glass, the classic
ruby color is joined by a hint of purple.
The nose exhibits the high-toned floral
notes showing plum, maraschino cherry,
vanilla and Asian spice notes. On the
palate the wine exhibits balance, nicely
integrated tannins, crisp acidity and
beautiful Walla Walla Valley fruit. The
bright red fruit is married nicely with some
darker fruit flavors. The finish lasts and
lasts, a Classic Cabernet.
3604
3611
3606
3603
3609
Delille Cellars, “Grand Ciel” Red Mountain, Columbia Valley 10
DoubleBack, Walla Walla Valley, Columbia Valley 2010
Dunham Cellars, “XVI” Columbia Valley 2010
Dunham Cellars, “Pursued by Bear” Columbia Valley 2009
Hedges Family Estates “Red Mountain”, Columbia Valley 2010
305
230
110
120
52
The color is dark purple, almost blackish. Very opaque. Concentrated dark fruits,
pencil lead, meat, and anise round out the nose. The mouth feel is sharp, angular, with
a layer of softening volatile acid compounds. Chewy, minerally, an excellent food
wine.
3547 Woodward Canyon, “Artist Series” 2011
95
An enticing nose of earth, cedar, tobacco and jonquil integrated with aromas of black
fruits and cassis. In the mouth the wine is firm but rich showing notes of pepper, herb
and berries. Integrated tannins enhance the texture and give proportion; the finish is
complex, generous, and long.
Australia
4460 Charles Cimicky “Invisible Man”, Barossa Valley 2010
4464 Penfolds “Bin 407”, South Australia 2010
60
130
Launched with the 1990 vintage in 1993, Penfolds Bin 407 was developed in
response to the increasing availability of high quality Cabernet Sauvignon fruit.
Inspired by Penfolds Bin 707, Bin 407 offers varietal definition and
approachability, yet with structure and depth of flavour.A textbook Cabernet
Sauvignon, the varietally expressive Bin 407 highlights the rewards of Penfolds
multi-region, multi-vineyard blending, with a core of ripe fruit supported by a
sensitive use of French and American oak.
Austria
3546 Anita & Hans Nittnaus, “Pannobile” Burgenland, Austria 2008
72
It is a blend consisting exclusively of the indigenous Austrian varieties of
Blaufränksich and Zweigelt from top single vineyards. The Pannobile is known for its
stunning finesse, great length and deep, dark fruit. Its hand-picked Blaufränkisch and
Zweigelt grapes are carefully selected by hand at the winery. Then fermented in
wooden fermenting casks, aged 18 months in 500 liter barrels. It shows a dark ruby
red color, a fine and fruit, notes of cherry and berries, on the palate tight with a long
finish. It is a great match with veal, game, lamb and mushrooms.
12
Blankiet Rive Droite 2008
(69% merlot, 23% cabernet franc, 7%
petit verdot and 1% cabernet sauvignon):
Good deep ruby-red. Aromas of plum,
bitter chocolate, violet and licorice pastille:
very Right Bank. Then smooth and sweet
in the mouth, with lovely restrained
sweetness to its black raspberry and
licorice flavors. A floral component
contributes energy and inner-mouth
aromatic lift. Quite plush on the back end,
finishing with broad tannins and lovely
perfume.
Peter Michael Winery
In 1982, after six years of searching for
land to serve as both vineyard and family
retreat, Sir Peter Michael and Lady
Michael purchased 630 acres of volcanic
ridges on the western face of Mount St.
Helena in Knights Valley. Following Sir
Peter’s 100 by 100 vision – 100% family
ownership for at least 100 years – and
drawing inspiration from the great
wineries of Burgundy and Bordeaux, the
family hired like-minded viticulturists and
winemakers to help them create terroirdriven wines that would stand the test of
time. Today, with the support of son, Paul,
and his wife Emily, the Peter Michael
winery still adheres to its original founding
principles of “mountain vineyards,
classical winemaking, and limited
production.”
Tzora Vineyards
Tzora was founded in 1993 and is located
on Kibbutz Tzora in the Judean Hills. This
winery, named after a spot mentioned in
the Bible as a premium wine-producing
area. It is situated on Kibbutz Tzora and
prides itself on single-vineyard wines. The
winery team today consists of Winemaker
Eran Pick, CEO Uri Ran, Vineyard
Manager Dor James and most recently
Jean-Claude Berrout, the former
winemaker of Château Pétrus. After 44
harvests at Pétrus, Jean-Claude remains
a consultant to the varied Mouix family
wineries (owners of Château Pétrus),
and consults to wineries in California
liked the famed Dominus Estate winery
and also has a couple wineries of his own.
After being “recruited” by Eran, he
consults to Eran in connection with the
harvesting, blending and other
winemaking aspects. While the Tzora team
was pretty unstoppable before JeanClaude’s arrival, they are now a
winemaking powerhouse, producing
incredible wines, well-worthy of your
attention.
Bordeaux Blends and Meritage
3506 Blankiet Estate “Rive Droite”, Napa Valley 2008
3509 Bond “Quella”, Napa Valley 2007
3507 Bryant Family Vineyards “DB4”, Napa Valley 2010
263
700
360
The 2010 DB4 bursts from the glass with notes of pomegranate, cassis, perfume,
rhubarb, spices and caramel. On the palate the texture is velvety and plush, with a
nimble, pleasing acidity and a focused, clean finish. With a blend of Cabernet
Sauvignon from the Bryant Family Vineyard estate as well as Cabernet Sauvignon,
Cabernet Franc, Merlot and Petit Verdot from Abreu vineyard sites.
3323
3377
3408
3397
3396
3326
3294
3398
4462
Casa Lapostolle “Clos Apalta”, Colchagua Valley Chile 2007
Colgin “Cariad”, Napa Valley 2003
Colgin “Cariad”, Napa Valley 2004
Colgin “Cariad”, Napa Valley 2005
Colgin “IX Estate”, Napa Valley 2005
Col Solare, Columbia Valley Washington 2006
Consentino Winery “M.Coz”, Napa Valley 2004
Continuum, Napa Valley 2007
Cullen “Diana Madeline”, Margaret River, Australia 2002
3392
3391
3390
3389
4456
3307
3386
3338
Dalla Valle “Maya”, Oakville 1992
Dalla Valle “Maya”, Oakville 1993
Dalla Valle “Maya”, Oakville 1994
Dalla Valle “Maya”, Oakville 2002
D’Arenberg “the Galvo Garage”, McLaren Vale, Australia 2007
Delille Cellars, “Chaleur Estate” Red Mountain 2008
Delille Cellars, “Harrison Hill” Columbia Valley 2010
Dunham Cellars, “Trutina” Columbia Valley 2010
185
675
650
625
640
155
120
275
145
1350
1000
1100
800
60
150
180
70
3322 Haras De Pirque & Antinori “Albis” Maipo Valley Chile 2004
130
3360
3353
3516
3337
3323
375
365
460
135
93
Joseph Phelps “Insignia”, Napa Valley 2006
Joseph Phelps “Insignia”, Napa Valley 2008
Joseph Phelps “Insignia”, Napa Valley 2010
Lewis Cellars, “Alec’s Blend” Napa Valley 2011
Orin Swift “The Prisoner”, Napa Valley 2012
Peter Michael
From the Mountains of Sonoma County, winemaker Nicolas Morlet crafts
this densely opulent blend with flavors of chocolate, cassis, and spices.
3334
3358
3361
3340
Peter Michael “ L’ Esprit des Pavots”, Knights Valley 2010
Peter Michael “les Pavots”, Knights Valley 2006
Peter Michael “les Pavots”, Knights Valley 2007
Peter Michael “les Pavots”, Knights Valley 2010
3399 Quintessa, Rutherford 2009
3404 Quintessa, Rutherford 2010
195
300
390
390
280
360
Quintessa is comprised of a total of 280 acres of which 170 acres are planted to the
classic Bordeaux grape varieties in 26 vineyard blocks.
3530 Spring Valley, “Frederick Estate” Walla Walla Valley Was 2008
3529 Spring Valley, “Uriah” Walla Walla Valley Washington 2009
3320 Tzora Vineyards, “Judean Hills” Judean Hills, Israel 2010
3410 Tzora Vineyards, “Shoresh” Judean Hills, Israel 2010
3464 Vérité “la Muse”, Sonoma County 2004
13
100
100
60
70
295
Chateau Rauzan Ségla
Rauzan-Ségla emerged in 1792 as a
separate château with its own identity when
the ancient estate of Rauzan was divided
between two sons-in-law. The larger
portion passed to Pierre Louis de Ségla: his
wine was much admired and of such quality
that it was ranked just behind the four First
Growths and Mouton-Rothschild in the
1855 classification. But like so many
others, Rauzan-Ségla was ravaged by
phylloxera in the 1860s and soon slid into
dilapidation. Some respite came between
1903 and 1957 under the tenure of the
Cruse family - they replanted, renovated
and built the château - yet it wasn't until the
late 20th century that Rauzan-Ségla once
again realised its potential. Scottish-born
John Kolasa came onboard as managing
director at Chateau Rauzan-Ségla (from
Chateau Latour) after its purchase by
Chanel, and has been the driving force
behind its return to its historic place as one
of the best wines in Margaux. He is also the
managing director at Chateau Canon.
When John Kolasa joined Rauzan Segla, he
instantly began to modernize the Margaux
estate from the ground up starting with
attention to detail in the vineyards. One of
his first moves was to discontinue the
practice of harvesting by machine. The vine
density was increased to 10,000 vines per
hectare and installed a new drainage
system. They began crop thinning for the
first time and purchased additional sorting
tables to help with the selection. They
added new smaller vats and tanks before
doing a complete renovation of the
property. The amount of Merlot was
increased as well. It was Kolasa’s idea to
begin producing Segla, the second wine of
Rauzan Segla, starting with the 1995
vintage. The increase in quality is clearly
seen when tasting Chateau Rauzan Segla.
2005, 2009 and 2010 are all contenders for
perhaps the best wine produced in the
history of Chateau Rauzan Segla.
Domaine Allary
Using the highest proportion of Cabernet
Franc in the Pessac Leognan appellation,
60% Cabernet Franc and 40% Cabernet
Sauvignon, the wine offers smoke, earth,
red and black fruit, spicy cassis, earth, and
herbs. Medium bodied and soft in texture,
this is a wine of finesse and elegance.
From vines planted next to Chateau Haut
Brion, very little wine is produced. On
average, there is only 300 cases made per
year. Only 4 vintages of this unique wine
were produced, 2008, 2009, 2010 and
2011. The 1.3-hectare Pessac Leognan
vineyard of Allary Haut Brion is located in
the heart of the Haut-Brion vineyard! The
vines are planted to a high density of 9,240
vines per hectare. The average age of the
vines is 38 years. The Allary Haut Brion
terroir is gravel over clay soil. All the
work in the vineyard work is done using
horses. No machines or tractors are
allowed in the vineyards.
Bordeaux Right Bank
4321
4307
4395
4371
4332
4313
Chateau Angelus, St. Emilion 1998
Chateau Canon “Clos Canon”, St. Emilion 2007
Chateau Lassegue, Libournais, St. Emilion 2004
Chateau L’Evangile, Libournais, Pomerol 2010
Chateau Canon Les Hauts “La Gaffeliere” St. Emilion 2008
Chateau Monconseil Gazin, Blaye Côtes De Bordeaux 2009
4327 Chateau Petrus, Pomerol 1995
4364 Chateau Petrus, Pomerol 2001
450
120
75
1275
60
50
3000
2400
Bordeaux Left Bank
4342 Chateau Calon Segur, St. Estephe 2000
350
4334 Chateau Cantemerle, Grand Cru Classe, Medoc, Haut Medoc 2009
50
4336 Chateau Cheval Blanc, St. Emilion 1995
1350
4317 Chateau Cos d’Estournel, St. Estephe 1996
4323 Chateau Cos d’Estournel, St. Estephe 1998
485
355
4405 Chateau D I’ssan Medoc, Margaux 2009
225
4320 Chateau Ducru-Beaucaillou, St. Julien-Beycheville 1998
670
4303 Chateau Fonréaud, Médoc 2005
110
4362 Chateau Lafite Rothschild, Medoc, Pauilliac 2010
4340 Chateau Latour, Pauilliac 1986
4329 Chateau La Lauzette, Haut-Medoc 2006
4298 Chateau La Larrivet “Le Blasson De Larrivet” Haut-Brion, 2009
4322 Chateau Leoville Las Cases, St. Julien 1995
3500
1750
50
100
875
4326 Chateau Margaux, Margaux 1981
4341 Chateau Margaux, Margaux 1994
4325 Chateau Margaux, Margaux 1995
2150
1550
2000
4319 Chateau Montrose, St. Estephe 1996
4337 Chateau Mouton Rothschild, Pauilliac 1995
4315 Chateau Mouton Rothschild, Pauilliac 1996
395
1850
1750
4331
4304
4346
4305
4361
Chateau Palmer, Margaux 2003
Chateau Phelan Segur, St. Estephe 2009
Chateau Pichon-Longueville “Baron”, Pauilliac 2003
Chateau Pichon-Longueville “Comtesse”, Pauilliac 1998
Chateau Potensac, Médoc 1997
340
140
350
375
90
Made by the people at Léoville-Las Cases. Potensac is a large property,
consisting of 50 hectares of vineyards which are planted on soils rich in alluvial
gravel and red clay.
4309 Chateau Rauzan Ségla “Ségla”, Margaux 2006
120
4335 Chateau Tayac, “Cuvee Nicolas” Margaux 2009
55
4311 Domaine Allary, Haut-Brion, Pessac-Legnan 2010
14
320
Cabernet Franc
Cabernet Franc is believed to have been
established in the Libournais region of
southwest France sometime in the 17th
century when Cardinal Richelieu
transported cuttings of the vine to the
Loire Valley. They were planted at the
Abbey of Bourgueil under the care of an
abbot named Breton, whose name became
associated with the grape. By the 18th
century, plantings of Cabernet Franc
(known as Bouchet) were found
throughout Fronsac, Pomerol and StEmilion, making quality wines. As
Cabernet Sauvignon became more popular
in the 18th & 19th century, the close
similarity of the two grapes was observed
and theories emerged as to the extent of
the relationship. In 1997 DNA evidence
emerged to show that Cabernet Franc
crossed with Sauvignon blanc to produce
Cabernet Sauvignon.
Merlot
3383 Amuse Bouche, Napa Valley 2003
Heidi Barrett’s (of Screaming Eagle fame) Pomerol-style Merlot.
3660 Barlow Napa Valley 2007
600
70
This 100% Merlot is rich and ripe with wonderful expressions of blue berries and dark fruits. The
2007 displays a soft velvety texture with succulent flavors of plum, French vanilla and spice. This
Merlot is a perfect accompaniment to barbecued chicken, pot roast or mushroom risotto.
3658 Duckhorn, Napa Valley 2011
3661 Shafer, Napa Valley 2011
3665 Swanson, Oakville, Napa Valley 2010
120
115
75
Cinsault
3657 Turley “Bechtoldt Vineyard”, Lodi 2012
50
Dark red in color, bright aromas of blueberry, pepper and spices reminicant of
Beaujolais. Juicy, intensely fruit. with an intriguing musky quality. Finishes with
rather soft tannins and nice length.
Cabernet Franc
3699 Jonata “El Alma”, Santa Ynez Valley 2007
Turley Cinsault
Planted in 1886, this Cinsault vineyard is
the oldest of its kind in the country—
perhaps even beyond. The vines are
gnarly, head-trained and planted on their
own roots. The wine is light-bodied, tart,
perfumed, and extremely well balanced.
3700 Lang & Reed, North Coast, California 2011
3698 Macari Vineyards, North Fork, Long Island, New York 2008
55
70
Clos Rougeard
The Foucault brothers produce some of the finest Cabernet Franc in the world.
Grapes grown organically for decades, these wines are rich, elegant, and meant
to last.
3658 Rougeard “Les Poyeaux”, Saumur-Champigny,France 2005
3703 Rougeard “Le Bourg”, Saumur-Champigny,France 2005
Forchini Pinot Noir
From the Russian River where many
summer days of late breaking morning fog
create an excellent climate for this early
maturing grape. This is an elegant noble
wine with silky seductive flavors of black
cherry, plum, strawberry and spice. Aged
18 months in 45% new French oak yields
Barnyard nose, perfumed bouquet aromas
with velvet texture and supple mouthfeel.
As close to Bugundian Style as it gets.
240
From the owners of Screaming Eagle, a ground-breaking effort in Santa Ynez.
175
250
Pinot Noir
Sonoma Coast
3709 Donelan Family Winery “Two Brothers”, Sonoma Coast 2011
3712 Marcassin “Marcassin Vineyard”, Sonoma Coast 2007
132
350
Knight’s Valley
3705 Peter Michael “Le Caprice”, Knights Valley, Sonoma County 2010 220
3725 Peter Michael “Ma Danseuse”, Knights Valley, Sonoma Cty 2011 215
Marcassin
One of the most influential mavens of
modern California winemaking, Helen
Turley creates in Marcassin wines that are
among the most sought-after in California.
Though the wines are made following a
traditionalist Burgundian style, they are
unique, complex representations of
California Pinot and Chardonnay. Turley's
straight forward winemaking philosophy is,
"...great vineyards, meticulously farmed,
limited yield, long hang time and natural
yeast."
Russian River, Green, and Bennett Valleys
3711
3717
3720
3727
3714
3798
3707
3722
Dumol, Russian River Valley 2010
EnRoute, “Les Pommiers” Russian River Valley 2011
Forchini, “Proprietor’s Reserve” Russian River Valley 2008
Kosta Browne Winery, Russian River Valley 2011
Loring Wine Company “Keefer Ranch”, Green Valley 2011
Orogeny, Russian River Valley 2012
Rochioli, Russian River Valley 2011
Thomas George Estates, Russian River Valley 2010
15
165
105
85
180
105
60
175
90
Pinot Noir Cont’d
Pinot Noir
Delicate, expressive, temperamental. When
it’s great, it can rival the finest Cabernet
Sauvignon or Syrah for pure expression of
terroir. Diverse in styles, it can be restrained
and mineral in the style of Burgundy or
candied and exuberant as found in parts of
California.
Anderson Valley & Mendocino
Central Coast
3701
3677
3683
3671
125
132
132
215
Each year, the goal for Southing is to create the ideal marriage of complexity and
elegance. The ever-changing nose of the 2011 Southing exhibits red currants,
persimmons, fresh flowers and river rock. The fine tannins and minerality are
enhanced by the estate vineyard’s characteristic cool climate acidity.
Willamette Valley AVA
The climate of Willamette Valley is mild
year-round. Winters are typically cool and
wet, summers are dry and warm; heat above
90 °F (32 °C) only occurs 5 to 15 days per
year, and the temperature drops below 0 °F
(−18 °C) once every 25 years. Most rainfall
occurs in the late autumn, winter, and early
spring, when temperatures are the coldest.
The valley gets relatively little snow (5
inches (13 cm) to 10 inches (25 cm)) per
year. There are six American Viticultural
Areas within the Willamette Valley AVA.
These smaller AVAs recognize regions
within the larger Willamette Valley AVA that
have distinctive climate, soil, elevation, or
other physical features that make them
noteworthy for wine production. Chehalem
Mountains, Dundee Hills, Eola-Amity Hills,
McMinnville, Ribbon Ridge, & YamhillCarlton District.
Golden Eye, Anderson Valley 2010
Foxen, “Bien Nacido Vineyard” Block 8 Central Coast 2009
Foxen, “Julias” Vineyard” Central Coast 2010
Sea Smoke, “Southing” Central Coast, Santa Rita Hills 2011
3673 Sea Smoke, “Ten” Central Coast, Santa Rita Hills 2011
285
3679 Wild Farm, “Donnelly Creek Vineyard”, Mendocino County 2012 95
Santa Rita Hills – Santa Barbara County
3678
3684
3682
Luli, Santa Lucia Highlands, Monterey County 2012
Sandhi, Santa Rita Hills 2011
Samsara, Santa Rita Hills 2012
52
75
66
Carneros - Napa Valley
3803
3670
Cuvaison, Carneros 2011
Etude, Carneros 2011
75
80
Santa Cruz Mountains
3680 Hobo Wine Co. “Ghostwriter”, Santa Cruz Mountains 2011
66
Bright raspberry and rhubarb, with a heartier earthen, roasted-spice side that wins
over lovers of more mellow Pinot Noir. This is a producer to watch.
Willamette Valley, Oregon
Le Cadeau
Each Le Cadeau cuvee is hand-crafted in
small lots (typically 200 to 400-cases) and
each wine is made by a different consulting
winemaker. Although Le Cadeau cuvees are
made at each winemaker’s respective facility,
Le Cadeau is a bonded Oregon winery and
owns the barrels and equipment used at those
facilities to produce our wines. All
winemaking is collaborative with Deb and
Tom Mortimer, Le Cadeau’s owners, with
final winemaking decisions typically left
their winemakers. Le Cadeau Winemaking
Team “ C Ô T E E S T ” S t e ve Rya n In the
mid-90’s, Steve was the original winemaker
for Martinelli. He is now focused on
biodynamic winemaking in Hopland, CA.
“ D I V E R S I T É ” S c o t t S h u l l The owner
and winemaker for Raptor Ridge Winery in
the Willamette Valley – all while working
full-time for Intel as a high tech
planning/logistics engineer.
“ÉQUINOXE” & “MERCI” Jim
S a n d e r s Jim Sanders and his wife, Kristin,
lived at Beaux Freres where he learned his
winemaking from his friend and mentor,
Mike Etzel. “ R O C H E U X” J a c q u e l i n e
Yo a ku m Jacqueline has worked as
consulting winemaker for Keller in CA and
previously with Ted Lemon at Littorai as his
assistant.
3800 Beaux Frères “The Beaux Frères Vineyard” Willamette Valley ‘10 175
3804 Domaine Serene “Grace Vineyard”, Dundee Hills 2009
325
Grace Vineyard is one of the seven vineyards of the Evenstad Estate located atop the
Dundee Hills of Oregon. This hillside bench vineyard is situated on an east facing
slope, with elevations ranging from 540 to 650 feet. Planted in 1996 to Dijon clones
777 and 667 of Pinot Noir, prized for their intensity, powerful fruit, and early
ripening.
3807 Domaine Serene “Monogram”, Willamette Valley 2006
550
Monogram is Domaine Serene’s most complex and age worthy offering.
It is unique blend of estate-grown Pinot Noir from hand-selected lots from the
Evenstad Estate, Jerusalem Hill Estate and Winery Hill Estate.
3721
J.K. Carriere “Provacateur”, Willamette Valley NV
55
Le Cadeau
Each of Tom Mortimer’s outstanding wines are produced by a different
winemaker, giving them very distinct personalities while maintaining terroir
3702
3710
3802
Le Cadeau “Diversite”, Willamette Valley 2009
Le Cadeau “Equinoxe”, Willamette Valley 2010
Lemelson Vineyards “Thea’s Selection” Willamette Valley ‘11
110
110
60
3672
3719
3715
Penner Ash “Shea Vineyard” Willamette Valley 2011
St. Innocent “Freedom Hill”, Willamette Valley 2011
Walnut City Wineworks, Willamette Valley 2009
130
90
45
New Zealand
3724
Palliser Estate, Martinborough, New Zealand 2008
16
60
Red Burgundy
The Côte de Nuits
The Northern-most section of the
Côte-d’Or in Burgundy, is where Pinot
Noir achieves its legendary heights.
Mischief and Mayhem
Mischief and Mayhem is the creation of
Michael and Fiona Ragg and Michael
Twelftree, three great friends whose passion
for wine, and for Burgundy in particular,
inspired them to create the company in
autumn 2004. Michael Ragg spent nearly ten
years working with leading UK fine wine
merchant Berry Bros. & Rudd before
moving to Burgundy in spring 2003 and
setting up his own wine consultancy and
broking business in Aloxe-Corton. Michael
Twelftree is co-founder and driving force
behind top Australian winery Two Hands
Wines in the Barossa Valley. Living in
Aloxe-Corton for nine years has given
Michael and Fiona the opportunity to
develop a large network of contacts on the
ground in Burgundy and this is key to the
business. Mischief and Mayhem sources
grapes from all over the Côte d'Or and the
Raggs' knowledge of the region's vineyards,
along with Twelftree's knowledge of the
world's emerging markets, combine together
in a goal to produce outstanding wine, in a
helpful way, that uncovers and de-mystifies
this wonderful, yet often frustratingly
complex region.
Côte de Nuits
4372
4352
4390
4381
4399
4374
4394
4350
4415
4419
4351
4425
4377
4422
4416
4423
4370
4382
4414
Bouchard Père & Fils, Nuits St. George 2009
Bouchard Père & Fils, Clos Vougeot Grand Cru 2010
Camille Giroud, Charmes Chambertain Grand Cru 2006
D. et Patrice Rion Chambolle Musigny-aux-Beaux Bruns 1989
David Duband “Clos de la Roche” GC, Morey-St. Denis 2006
Domaine Ponsot “Clos de la Roche” Cuvee Vieilles Vignes 1992
Frederic Esmonin Grand Cru Ruchottes-Chambertin 1989
M Barthod-Noëllat “Aux Beaux Bruns”, 1 Cru Cham-Musigny. ‘85
Jean-Jacques Confuron “Les Chaboeufs”, 1 Cru Nts-St. Geo. ‘90
Jean-Jacques Confuron “Les Beaux Monts”,V-Romanée 1 Cru ‘88
Jean Gros, Vosne - Romanée 1985
Maison Leroy “Les Cazetiers” Gevrey Chambertin 1 er Cru 1972
Maume, Gevrey-Chambertin 1er Cru “Lavaux St – Jacaques” ‘87
Maume, Gevrey-Chambertin En Pallud 1986
Maume, “Lavaut Saint Jacques” Gevrey-Chambertin 1987
Maume, Gevrey-Chambertin En Pallud 1988
Meo Camuzet Echezeaux, Flagey-Echezeaux 2004
Michel Magnien “Clos de la Roche” GC, Morey-St. Denis 1988
Mischief and Mayhem, Nuits St. George 2010
105
155
280
165
240
170
230
210
210
450
240
875
210
140
180
130
415
170
195
Well structured with firm tannins and an underlying mineral core. Plenty of ripe
red and black fruit elements with notes of cherry and damson along with hints of
spice, plum, mineral and mocha. Intense, firm finish, yet nicely rounded, long and
supple.
4427 Olivier Jouan Vieilles Bourgogne Haut Cote de Nuit 2011
4409 Pierre Bouree “Clos de la Justice”, Gevrey-Chambertin 1985
4424 Prosper Maufoux Grand Cru “Clos Vougeot” 1989
52
185
180
Côte de Beaune
Côte de Beaune
Is the southern part of the Côte d'Or, the
limestone ridge that is home to the great
names of Burgundy wine. The Côte de
Beaune starts between Nuits-Saint-Georges
and Beaune, and extends southwards for
about 25 km to the River Dheune. The trend
of producing red wines continues from the
Côte de Nuits to the north, down through
Beaune, although the wines become lighter
and more perfumed. Farther south lie the
great names of white Burgundy such as
Meursault and Chassagne-Montrachet. The
far south of the district sees a return to red
wines in Santenay that continues across the
Dheune into the Côte Chalonnaise. This mix
of Pinot Noir and Chardonnay grapes
reflects geology in the southern Côte d'Or
that is more variable than in the north.
Beaujolais
Don’t confuse these Beaujolais with the
grape juice-like Beaujolais Nouveau you
get for Thanksgiving. Made from the
Gamay grape, “real” Beaujolais is light and
vibrant with bright red fruit flavors and
low tannins—perfect quaffing wine.
4392
4379
4428
4345
4421
4420
4410
4417
Bert. Machard de Gramont “Les Clos Blanc”, Pommard 1er Cr. ‘88 200
Bouchard Père & Fils, Pommard 2009
105
Chanson Père & Fils, Pernand-Vergelesses, 1er Cru Les Verge. 09 130
Chanson Père & Fils, Clos De Feve. Monopole 2010
225
La Pousse d’Or Volany1er Cru “Clos de la Bousse d’Or” 1990
275
Maison Leroy, Bourgogne 2009
125
Paul Pernot et Ses Fils “Bieveau” Satenay 2011
63
Roger Belland Pommard“Les Cras”, Cote d’Or 1988
205
Côte Chalonnais
4385 Joblot 1er Cru “Clos du Cellier aux Moines”, Givry 1990
135
Beaujolais
4404
4358
4365
4353
Chateau des Jacques, Moulin à Vent 2011
Didier Desvignes “Clos Les Charmes”, Moulin à Vent 2009
Georges Descombes, Morgon 2010
50
50
70
Morgon, located in the middle of the Cru du Beaujolais area, is one of the largest
and most significant of the 10 Beaujolais Crus. Surrounding the commune of VilliéMorgon, it is home to around 250 producers.
Jean-Paul Brun “Terres Dorées”, Côte De Brouilly 2010
57
Syrah
3922 Alban “Reva”, Central Coast Ednan Valley 2006
192
With a focus on creating wines made from Rhône Valley varietals, John Alban
Came to be a pioneer of the Rhône Rangers movement, and is considered one
Of the most influential American Rhône producers.
17
Yakima Valley AVA
The Yakima Valley AVA (American
Viticultural Area) was the first declared
appellation in Washington State. The region
received AVA status in 1983, one year before
its parent AVA, the larger Columbia Valley.
The Yakima Valley's western boundary is in
the foothills of the Cascade mountains. It
then follows the Yakima river east to Red
Mountain, one of its wine sub-regions. The
Rattlesnake Hills AVA lies to the north, with
Horse Heaven to the south. The Yakima
Valley is one of the coolest wine regions in
Washington State. Its silty loam soils are free
draining and relatively fertile, although the
Cascades mountains create a rain shadow,
meaning that all vines must be irrigated.
Wine growers are provided with ample water
by the Yakima river and its tributaries, as
well as a number of canals and wells. It's not
only grapes that thrive here; fruit orchards are
abundant and the region is also responsible
for nearly 80% of US hop production. This
AVA has the largest concentration of vines in
Washington State and accounts for more than
a third of its wine. Most of the state's major
wineries source grapes from the region,
attracted by their cool-climate flavors and
natural flamboyant acidity. Chardonnay is the
most widely planted variety, but the Yakima
Valley's Bordeaux reds show elegance and
finesse, while Syrah displays red berry
flavors and plenty of pepper. Riesling is the
dark horse of the region, producing wines
with complex flavors in a range of styles.
Syrah cont’d
3912
3911
3896
3895
3917
3924
3925
3903
3909
3919
3916
3926
3898
Arrowood “Saralee”, Russian River Valley 2006
Cayuse “Cailloux”, Walla Walla 2010
Cayuse “Cailloux”, Walla Walla 2011
Cayuse “En Chamberlin”, Walla Walla 2011
Colgin “IX Estate”, Napa Valley 2007
Donelan Family Winery “Cuvee Christine”, Sonoma Coast 2010
Donelan Family Winery “Walker Hill”, Russian River Valley ‘10
Kobler Family Winery “Pax”, Russian River Valley 2007
Kongsgaard, Carneros 2004
Ramey “Shanel”, Sonoma Coast 2006
Shafer, “Relentless” Napa Valley 2006
Shafer, “Relentless” Napa Valley 2010
Stolpman, “Hilltops” Santa Ynez Valley 2010
4470
4472
4465
4468
4469
4467
Clarendon Hills “Astralis”, McLaren Vale 2002
Domaine Terlato & Chapoutier, Victoria, Australia 2012
John Duval “Plexus”, Barossa Valley 2010
Penfolds “Kalimna Bin 28”, South Australia 2010
Penfolds “Grange”, South Australia 2002
Two Hands “Gnarley Dudes”, Barossa Valley 2011
62
195
210
210
525
108
108
108
375
130
180
170
123
Australian Shiraz
500
48
85
60
475
72
Grenache
4455 Cayuse “God Only Knows”, Armada Vineyard Walla Walla ‘06
4454 Duex Punx, “Tejada Vineyard” Lake County, North Coast, 2011
220
54
California Grignolino
4461 Heitz Cellars, Napa Valley 2012
Koniaros
Koniaros (Syrah) is a very rare Greek grape
variety that was only recently revived.
Grown near Serres, Macedonia, in the far
north of Greece, close to the Bulgarian
border. Currently Domaine Nerantzi is the
only producer of a varietal Koniaros.
Koniaros is an ancient variety that had been
left behind due to low yields. Nerantzi
Mitropoulos came across vines in 1998. He
had them DNA tested, registered Koniaros
with the authorities, preserved and
cultivates it. With large, thick skinned
berries. Koniaros is a late ripening variety;
harvest typically takes place in the last week
of September. On the nose Blackberries,
cocoa, coffee, spicy. Medium plus bodied,
firm tannins with matching acidity,
extracted fruit; smooth and elegant. Next to
Assyrtiko the best wine from Greece that
we have had the opportunity to taste. The
2008 Domaine Nerantzi “Koniaros” has
an elegant dark red color, the nose, it is
characterized by complex aromas of red
fruits with hints of mulberries, plums,
flowers, balsamic notes and traces of cocoa.
A balanced wine with firm tannins and a
long finish.
48
Prepare to be delighted with the lighter side of red! Everything about Heitz 2012
Grignolino is fresh, vibrant and young. Like a cross between Beaujolais and
Lambrusco without the effervescence. Beginning with its luminous scarlet hue and
the intensity of its floral bouquet. Packed with bright fruit flavors and a zing of
lemon peel, it is easy to see why this wine is often called “the little strawberry” in
its native Piedmont, Italy. A charming hint of spice adds excitement on the
finish.Heitz Grignolino is an easy-sipping wine, and it is the perfect one to reach
for with Chef Oliva’s Calamari.
Other Rhône Blends
4463 Maison Bleue “Jaja” Yakima Valley, Washington State 2011
66
A rich and seductive nose of white peppercorns, dark plum, tar, violets and
blackberries.. Pairs well with any of Chef Oliva’s beef, lamb, wild game, and cheese
plate. 43% Syrah, 35% Mourvèdre and 22% Grenache.
4459 Orin Swift “Abstract”, California 2012
75
A blend of Napa, Sonoma, and Mendocino. Grenache, Petite Sirah and Syrah.
California Nebbiolo
3915 Clendenen Family Vnyds “Bricco Buon Natale” St Maria Valley ‘05 75
Greece
3918 Domaine Nerantzi “Koniaros” Evanthia Poulou, Greece 2008
18
145
Rhône
Prestige in the north, value in the south:
that’s the quick version of the Rhône story.
Southern village appellations produce a
dizzying stylistic range of delicious wines,
while the prices for northern “trophy” bottles
can be dizzyingly high. If you like smoky,
leathery, earthy, macho red wines, however,
the wines of the northern Rhône are well
worth it. Prestigious northern Rhône
appellations include Condrieu, Côte-Rôtie,
Hermitage, and St.-Joseph. In the southern
Rhône, look to the village appellations of
Côtes du Rhône, Gigondas, Rasteau, and
Vacqueyras.
Vacqueyras
Being a little brother of Châteauneuf-duPape and, arguably, Gigondas, the wine is
moderately prestigious and can yield
pleasing results when treated correctly.
Vacqueyras is, like Gigondas, known for its
power rather than its elegance. The
backbone of the wine is Grenache, however
producers of Vacqueyras use more Syrah
than is used in Gigondas which can make
the style seem cooler.
Northern Rhône Reds
4360
4401
4432
4366
4357
Durif (Petite Sirah)
Durif is a variety of red wine grape
primarily grown in California, Australia,
France, and Israel. It is the main grape
known in the U.S. and Israel as Petite Sirah,
with over 90% of the California plantings
labeled "Petite Sirah" it produces tannic
wines with a spicy, plummy flavor. The
grape originated as a cross of Syrah pollen
germinating a Peloursin plant. On some
occasions, Peloursin and Syrah vines may be
called Petite Sirah, usually because the
varieties are extremely difficult to
distinguish in old age. The grape is named
after François Durif, a botanist at the
University of Montpellier.
66
105
52
68
125
Southern Rhône Reds
4359
4373
4398
4397
4376
4328
4426
4430
4413
4433
4344
Beaucastel, Chateâuneuf-du-Pape 1987
325
Beaucastel, Chateâuneuf-du-Pape 2009
225
Domaine de Beaurenard, “Boisrenard” Chateâuneuf-du-Pape 2010 145
Domaine de Beaurenard, “Boisrenard” Chateâuneuf-du-Pape 2011 150
Domaine du Peagu, “Cuvee Reservee” Chateâuneuf-du-Pape 2011 150
Lucien Barrot et Fils, Chateâuneuf-du-Pape 2010
90
la Roubine, Vacqueyras 2010
62
Domaine du Cayron, Gigondas 2010
63
Domaine Andre Brunel, “Cuvée SAbrine” CD Rhône Villages 2010 45
Domaine La Meynarde, “Plan de Dieu” Côtes du Rhône Villages ‘10 45
Jean-David, “Cuvée Beau Nez” Seguret, CD Rhône Villages 2011
52
Provence
Jean-David
Domaine Jean-David is a small estate located
in Seguret in the Côtes-du-Rhône Villages
appellation. They are strong believers in
organic viticulture and have been certified
since 1987. Even before they were officially
certified, there has never been chemical
additives used in their vineyards. This 17
hectare estate is run by the amicable couple,
Jean and Martine David. The work in the
vineyards is all done by hand, with respect
for the environment as well as the natural
rhythm of the seasons. The estate also has a
good number of old vine parcels spread
throughout the village of Seguret, some of
which are classified in Côtes-du-Rhône and
some in Côtes-du-Rhône Villages. The 2011
“Beau Nez” (Beautiful Nose) Has a very nice
deep color, black ink. Fine and elegant nose,
with aromas of liquorice, black fruit,
followed by very complex spicy pepper
notes, that matches Chef Oliva’s Rack of
Lamb and Duck Ragu.
Delas “Chante-Perdrix”, Cornas 2007
Dom. du Tunnel, Cornas 2006
Domaine Jamet, Rhodaniennes, Vins de Pays des Collines 2011
Domaine Les Bruyères “David Reynaud” Crozes-Hermitage 2011
Tardieu-Laurent, Hermitage 2002
4406 Chateau Pibarnon, Bandol 2001
120
Languedoc-Roussillon
4449 Hecht & Bannier, Côtes Du Roussilon 2010
60
4297 M. Chapoutier, Domaine de Bila-Haut “Occultum Lapidiem” 2010 60
Jura
4429 Frederic Lornet “Trousseau” Arbois 2010
57
Costieres De Nimes
4368 Chateau D'or Et De Gueules Costieres “La Bolida” De Nimes 2008
70
Petite Sirah
3904 Priest Ranch Estates, Napa Valley 2009
3897 Ridge “Lytton Estate”, Sonoma County, Dry Creek Valley 2011
3905 Turley “Hayne Vineyard”, Napa Valley 2008
Zinfandel
85
66
165
Turley
Quite possibly the world’s finest zinfandel producer, Turley’s wines are a
Zinfandel fan’s dream. Typical flamboyant, briary fruit and spices.
3852
3866
3865
3853
3855
3848
3860
3851
3857
3862
3846
3850
Turley “Dragon Vineyard”, Howell Mountain, Napa Valley 2011
Turley “Duarte Vineyard”, Contra Costa County 2009
Turley “Dusi Vineyard”, Paso Robles 2009
Turley “Estate”, Napa Valley 2011
Turley “Hayne Vineyard”, Napa Valley 2010
Turley “Hayne Vineyard”, Napa Valley 2011
Turley “Juvenile”, 2011
Turley “Juvenile”, 2012
Turley “Moore Earthquake Vineyard”, Napa Valley 2008
Turley “Old Vines”, California 2009
Turley “Old Vines”, California 2011
Turley “Pesenti”, Paso Robles 2009
19
135
140
135
115
200
225
70
70
140
90
80
115
Zinfandel- (Tribidrag)
The origins of California’s favorite grape,
Zinfandel remained a mystery for over a
century until famed winemaker Mike Grgich
from Napa Valley recognized a resemblance
from a grape he used to drink in his home
country of Croatia before emigrating to
pursue his American Dream. The UC Davis
institute had already linked it to Primitivo
from Puglia, Italy however, the roots of this
vine were still unsure. Professor Carole
Meredith then initiated a research project,
dubbed the ‘Zinquest’ based on Grgich’s
hypothesis to see if Zinfandel and Primitivo
were indeed an equivalent to Plavac Mali,
Dalmatia’s premier red variety. Meredith’s
team ventured into Dalmatia’s vineyards
leading them to the discovery of nine old
vines in the town of Kaštela near Split of an
almost extinct Croatian variety named
Crljenak Kaštelanski (or Tribidrag), a
cousin of Plavac Mali. In December 2001,
it was announced that Zinfandel and
Primitivo were one of the same with
original roots from Dalmatia from the
Crljenak Kaštelanski variety. Tribidrag is
the oldest name for this variety and it has
been identified that the grape originates
from Omiš, just 25km south of Split.
Although the cousin, Plavac Mali is the most
widely grown in the region, Crljenak
Kaštelanski is now coming back into the
vineyards after the Zinquest brought attention
to this popular grape. Crljenak Kaštelanski
wines are characterized as generally fullbodied wines with cooked berry and spice
aromas with high acidity and alcohol levels;
a warm hug from the coast. The DNA
profiles are a perfect match. Tribidrag is
documented to have been grown in Croatia
for at least 500 years.
Armando Parusso
This well respected producer offers a unique
perspective into the grand Nebbiolo grape.
Located right at the border between the
Castiglion Falletto and Monforte d’Alba
appellation of Barolo, the brother and sister
team, Marco and Tiziana Parusso, are
growing 100% of their own grapes in 18
different
parcels
between
the
two
subappellations. A young team of very
talented vineyard workers carefully educated
by Marco harvest superb lots of grapes every
year. A winemaking process was defined in
this winery that is already leading example
for many young vintners around the world.
With an approach of great enthusiasm and
analytical precison, conceiving their barolos
with greater elegance and more transparent
vineyard characteristics every year. A newly
finished winery in the year 2000 allowed
Marco to finally age his wines under the
conditions he considers optimal, elevating his
wines to new levels of complexity. Making it
one of the best Barolo’s we have tasted at
Delmonico’s
Zinfandel Cont’d
3861 Turley “Rattlesnake Ridge”, Howell Mountain, Napa Valley 2011 120
3863 Turley “Tofanelli Vineyard”, Napa Valley 2008
220
3847 Turley “Ueberroth”, Paso Robles 2011
160
3854 Amapola Creek “Monte Rosso Vineyards”, Sonoma County 2009
3859 Joseph Swan Vineyards “Mancini Ranch”, R River Valley 2008
66
62
More red fruited (think cherries rather than berries) with the usual bright acidity and
long finish. A sophisticated zinfandel rather than a jam-in-a-jar brute. Plenty of flavor,
plenty of structure, plenty of pleasure.
3864 Martinelli “Jackass Vineyard”, Russian River Valley 2010
3858 Williams Selyem “Forchini Vineyard”, RRV 2006
185
210
Native Italian Reds Varieties
4075 Amarone, Allegrini, “Della Valpolicella Classico” 2008
4074 Amarone, Secondo Marco, “Della Valpolicella Classico” 2007
155
105
4078 Cannonau, Cantine di Dolianova “Blasio Riserva”, Sardinia 2007
45
4142 Carignan, Cab, Merlot, Agricola Punica “Barrua”, Sardinia 2007
120
Barrua is deep crimson red in color with violet highlights and aromas of crushed fresh
blackberries and a suave, silky palate supported by sweet, refined tannins and a fine
note of acidity. A textbook expression of the Carignano grape.
4099 Teroldego, Foradori “Granato”, Trentino 2005
140
Lombardy
4049 Chiavennasca, Nino Negri, 5 Stelle, Sfursat di Valtellina, 2007
138
The 2007 Sfursat 5 Stelle made from Chiavennasca (100% Nebbiolo), is a
gorgeous wine laced with dark red fruit, licorice, new leather and French oak. All
of the elements meld together with notable grace in this rich, expansive 5 Stelle.
The fragrant, silky fruit flows through to an enveloping, generous finish.
Piedmont
3984r Barbera d’Asti, Prunotto “Fiulot” 2011
o
4053d Barbaresco, Gaja “Sori Tildin” 1993
4052 Barbaresco, Gaja 2007
u
c
3985 Dolcetto d’ Alba, Roagna 2011
e
4003d Nebbiolo d’ Alba, Luciano Sandrone 2009
4010 Nebbiolo, Merlot, Cabernet, Gaja “Sito Moresco” Langhe 2008
44
700
540
38
100
120
f
r Domenico Clerico
o Along with Gaja, Mascarello, and Pio Cesare, one of the most reonowned
m Barolista in Piedmont, creating long-lived epic Barolos. Truly an experience.
4023 Barolo, Parusso, “Silver Label Riserva” Piedmont 2005
100
1 Shows aromas of strawberry jam, with cigar and cedar character. Full-bodied,
with
0 attractive berry and light vanilla character. Long and caressing. This an exciting
0 wine.
%
3999 Barolo, Clerico “Ciabot”, Piedmont 2004
4008N Barolo, Clerico “Per Cristina”, Piedmont 2001
4011e Barolo, Clerico “Per Cristina”, Piedmont 2000
b
b
i
r
o
lo
20
195
345
400
Caparzo
Elisabetta Gnudi Angelini has dreamt of
living in a vineyard ever since she was little,
but life hastaken her in other ways. She has
worked in entertainment and in the
pharmaceutical industry and known the urban
stress in Rome. Until 1998, when she
purchased the historic Caparzo vineyard in
the Tuscan region of Brunello di Montalcino.
Though vines had long stood on the Caparzo
land alongside olive trees and forestry, the
vineyard itself was established in the 1960′s
and spent much of that time passed around
owners. In her opinion, Caparzo had strayed
fromits primary purpose over time and
Elisabetta planned to refocus on what she
thought the estate does best: Brunello and
Rosso di Montalcino. With the help of
winemaker Massimo Bracalente, she has
renewed technology and invested in quality,
hoping to keep the traditional style of Tuscan
wine while adding a modern mentality to the
winemaking process. The results speak to her
advantage. Under Elisabetta, Caparzo has
continued to rise in the world of Brunello.
Piedmont Cont’d
4016 Barolo, La Spinetta “Campe Della Spinetta” 2001
4013 Barolo, Marziano Abbona “Terlo Ravera”, Piedmont 2006
4026 Barolo, Paulo Scavino “Bric Fiasc”, Piedmont 2007
285
150
235
Tuscany
4175
4173
4178
4172
4169
4171
4174
Brunello di Montalcino, Altesino 2007
Brunello di Montalcino, Caparzo “Riserva” 2007
Brunello di Montalcino, Fuligni 2007
Brunello di Montalcino, La Fiorita “Riserva” 2006
Brunello di Montalcino, Mocali “Raunate Riserva” 2006
Brunello di Montalcino, Podere Brizio 2004
Brunello di Montalcino, Vasco Sassetti 2007
110
160
155
120
125
240
75
4104
4106
4107
4100
4105
Chianti, Bibbiano, “ Vigna del Capannino” Riserva 2008
Chianti, Fonterutoli, 2011
Chianti, Querciabella, 2010
Chianti, Villa Calcinaia, Riserva 2008
Chianti, Villa Calcinaia, “Vigna Bastignano” Riserva 2009
55
60
60
80
100
4179 Rosso di Montalcino, Il Poggione, 2011
60
Super Tuscan Blends
Mount Etna Wines
Volcanic eruptions, wildly unpredictable
weather, steep slopes: Mount Etna is an
insane place to produce wine. But its
winemakers have an intensity to match its
extremes. A wine that tells about Sicily, its
history and its myths. The nectar of Gods
produced by the wine company Patria, which
originated from a territory created by the lava
of the Mojo volcano, which is now extinct and
Mount Etna, the highest active volcano
in Europe.
First created in the 1970s, Super Tuscan wines are unique blends of
international varieties, producing wines that rival the finest Bordeaux.
4205
4202
4005
4002
4199
4203
4210
4209
4204
4207
4102
210
200
225
550
48
185
55
435
55
450
61
The grapes for this blend come from the estate’s two vineyards, Montebello and
San Giovanni, which are only 4 kms apart. The grapes are manually harvested
and then undergo a strict selection process. Valdisanti is a full bodied blend of
Cabernet Sauvignon, Sangiovese and Cabernet Franc.
Tempranillo
This grape is the backbone of wines made in
the well-known Spanish regions Rioja and
Ribera del Duero, but is also grown as far
afield as Mexico and Australia. As a flavor
profile, red fruits like strawberries and
cherries can predominate - but with a rustic
edge. Many wines made from Tempranillo
will spend a few years in barrel and bottle
before reaching the consumer. Many
Tempranillo-based wines see a few years of
oak - add that to a few years of bottle and
the wine can give a subtle - and occasionaly
not-so-subtle - leathery mouthfeel. The
combination of the tart fruit and tannins
make this wine very food friendly.
Antinori “Guado al Taso”, Tuscany 2007
Antinori “Guado al Taso”, Tuscany 2008
Antinori “Tignanello”, Tuscany 2008
Antinori “Solaia”, Tuscany 2006
Campo Al Mare, Bolgheri, Tuscany 2011
Castello Di Rampolla, San Marco 2004
Goretti Motefalco, Tuscany 2010
Tenuta dell’ Ornellaia “Ornellaia”, Tuscany 2009
Tenuta San Guido “Le Difese” Tuscany 2011
Tenuta San Guido “Sassicaia”, Tuscany 2004
Tolaini, Tenuta San Giovanni, “Valdisanti”, Tuscany 2009
Sicily
4101 Frappato, Occhipinti “Tami”, Sicily 2011
45
4208 Nerello Mascalese, Patria Etna Rosso “Reserva” Mt. Etna, Sicily ‘01 90
Spanish Reds
4505 Grenache/Carignan, Rotllan “Torra Tirant” Priorat 2004
210
Inky purple, with cassis, tar, graphite, and black raspberries. A prime example of
what makes Priorat one of the greatest sources of wine in the world.
4503
4504
4520
4501
4509
4512
Grenache, Espectale Del Montsant, Catalunya, Montsant 2009
150
Carignan/ Grenache, Marco Abella “Clos Abella” Priorat 2009
200
Tempranillo, Abadía Retuerta Pago Negralada, Castilla y Leon ‘09 270
Tempranillo, Alejandro Fernandez “Pesquera” ‘Rib Del Duero ‘09 60
Tempranillo, Bodegas Vinaguarena Eternum Viti, Castilla 2007
80
Tempranillo, Castillo de Penafiel “Reserva” Ribera Del Duero ‘06 45
21
M
O
Touriga Nacional
Considered to be the finest of the grapes
that are used to create the substantial and
long-lived fortified wines known as Port.
Touriga Nacional has a thick skin and small
clusters of berries which help to contribute
to the colorful and tannic wine it creates.
Spanish Reds Cont’d
4507 Tempranillo, Campo Eliseo “Campo Alegre”, Toro 2010
4500 Tempranillo, (CVNE) “Imperial Gran Reserva”, Rioja 2005
Alicante
The picturesque city of Alicante in the
Valencia region of Spain has a vibrant
tourism industry - which makes it all the
more surprising that its wines are so little
known outside of Spain. The region, lying
on the southeastern border, produces a great
variety of wines - from light and fruity
whites to oak-aged Cabernet. It can also
claim some of the best Moscatels in the
country, as well as a unique rancio wine
made from sun-dried Monastrell grapes
called Fondillon.
4506
4514
4510
4502
4508
4511
A blend of 85% tempranillo, 10% graciano and 5% mazuelo that was aged in French
and American oak for 24 months): Deep red. Heady aromas of cherry, redcurrant,
vanilla and rose oil, with a smoky nuance and a hint of cured tobacco. Sappy,
penetrating, appealingly sweet red fruit flavors put on weight with air while
maintaining vivacity. This impressively balanced and focused gran reserva finishes
with silky tannins and excellent cut and persistence. These wines are only produced in
great vintages. The 2004 Vintage is Wine Spectator Wine of the Year for 2013.
Tempranillo, Marques de Murrieta “Reserva” 2007
Tempranillo, La Rioja Alta Viña Ardanza “Reserva” 2004
Tempranillo, Liberalia “Tres” Castilla y Leon, Toro, 2001
Tempranillo, Remirez de Ganuza “Reserva” 2006
Tempranillo, Vega Sicilia “Unico”, Ribera Del Duero 1993
Iberica Bruno Prats, “Mosyca” Valencia, Alicante 2007
62
65
120
180
550
45
A beautifully rich and juicy wine from Alicante, Spain. This wine is one of Bruno
Prats's projects, who once owned the iconic Bordeaux Château Cos d'Estournel. A
combination of Monastrell, Syrah and Cabernet Sauvignon is in evidence with
luscious flavors of dark cherry and brown spices. Pair this wine with roast beef or
skirt steak.
Bodegas del Fin del Mundo
One of the southernmost wineries on the
planet. Literally “The End of the World”
Bodega del Fin del Mundo is located in the
Argentine Patagonia, in San Patricio del
Chañar, Neuquén, a place that was long
dominated by the harsh Patagonian desert
and today has been turned into an oasis of
life, where the vineyards offer grapes of
great quality, ideal for making top of the
line wines. The inception of the project
should be traced back in 1996, when moved
by the ideal climate for growing vines and a
team of committed highly qualified
professionals, who faced the challenge to
convert 3,000 hectares of Patagonian steppe
into an oasis. The first vines were planted in
1999. Since then, 2,000 hectares of
vineyards have been planted and 870
hectares of this area form part of the project
known today as Bodega Del Fin del Mundo.
It is worth noting that all the wineries
located in San Patricio del Chañar were
born in the remaining hectares after this
project. This new viticultural region is
located in the north of Patagonia, 60 km
away from the city of Neuquén. Suitability
of the soil and the climate together with the
availability of water make a difference as
about the quality of grapes and the wines
obtained out of these grapes. The large
temperature range (more than 20º Celsius),
scarce precipitation (180 mm a year) and
low humidity are determining factors for
obtaining quality grapes. This type of
climate also makes the grapes ripen slowly
and harmoniously, thus enabling an optimal
relationship between sugar and acidity,
excellent colors and a good number of
aromatic substances. These conditions are
given by cold winters, dry and hot summers
during the day and cool summers at night,
as well as light, cool and dry falls. All these
factors are ideal to make grapes express
their best quality at the moment they are
harvested. Bodega Del Fin del Mundo was
opened in April 12, 2003 setting a landmark
in the history of Argentine viticulture and
has changed the Argentine production map
forever.
.
60
125
4513 Syrah/Mouverdre/Bobal Finca Sandoval, Manchuela 2007
75
Portugal
4515 Touriga Nacional & Cabernet, Fiuza & Bright, “Primium” Tejo ’09 40
4516 Quinta do Vallado, Douro 2009
55
Touriga Nacional (25%), Touriga Franca (20%), Tinta Roriz, Tinta Amarela, Tinta
Barroca and Sousão
Native South American Red Varieties
4538
4525
4528
4529
4526
Carmenere, Concha y Toro, “Carmin De Puemo” Chile 2005
215
Malbec, Achaval Ferrer “Finca Mirador” Mendoza Argentina ‘08 185
Malbec, Alta Vista “Terroir Selection”, Mendoza Argentina 2009
55
Malbec, Ernesto Catena “Siesta” Mendoza, Argentina 2010
65
Malbec, Bodega del Fin del Mundo “Reserva”, Patagonia Arg. 2011 45
4522 Syrah, Antu, Ninquen, Colchauga Valley, Chile 2009
4524 Syrah, Agricola La Vina, Polkura, Colchauga Valley, Chile 2009
48
50
Large Format Bottles
1.5-Litre Bottles
4628
4595
4602
4604
4609
4599
4613
4607
4610
4616
4615
4614
4594
4604
4611
Bordeaux, Chateau Petrus, Pomerol, France 2001
3500
Bordeaux Blend, Cain Five, Napa Valley 2007
400
Brunello, Altesino di Montalcino “Montosoli”, Tuscany Italy ‘07 480
Carmenere /Cabernet, “Espiritu del Apalta” Colchagua, Chile ‘04 320
Cabernet Sauvignon, Caymus, Napa Valley 2010
380
Cabernet Sauvignon, Caymus, Napa Valley 2011
355
Cabernet Sauvignon, Caymus,”Special Selection” Napa Valley ‘08 730
Cabernet Sauvignon, Caymus,”Special Selection” Napa Valley ‘10 700
Cabernet Sauvignon, Caymus,”Special Selection” Napa Valley ‘11 700
Cabernet Sauvignon, Diamond Creek, “Gravely Meadow” 2009
950
Cabernet Sauvignon, Diamond Creek, “Red Rock Terrace” 2009 950
Cabernet Sauvignon, Diamond Creek, “Volcanic Hill” N. Valley 09 950
Cabernet Sauvignon, Faust, Napa Valley 2011
245
Cabernet Sauvignon, Lokoya, “Mount Veeder” Napa Valley 2003 1200
Cabernet Sauvignon, Pepper Bridge, Walla Walla 2003
280
22
Large Format
When Size Matters… Wines come in a
myriad of styles from big, full bodied and
fortified, to light and petit. Bordeaux wine
and bottles for other wines are produced in a
wide array of wine bottle sizes and shapes
too. Larger bottle sizes are well suited to
longer aging of Bordeaux wine or other
wines. It is a known fact that wine from
larger formats age more slowly and
possibly even develop more complexity
and nuances than wines from smaller
bottles. This is due to the smaller amount
of air that resides between the cork and
the wine. Interestingly, you will note that
many of the unique names for wine bottle
sizes were named after Biblical characters
which the exact reason is unknown. For
example:
-Jeroboam: “First King of The Kingdom”
-Methuselah: “Oldest Man”
-Salmanzar: “Assyrian King”
-Balthazar: “One of The Wise Men”
-Nebuchadnezzar: “King of Babylon”
-Solomon: “King Solomon, the wisest of all
men, built the Temple in Jerusalem”
-Melchizede: “Name of several priesthoods
in different religions including the Church
of Jesus Christ of Latter-day Saints”
This is a list of the most frequently used
wine bottle sizes. Other sizes like 1000 ml
500 ml and 250 ml are some of the unique
sizes available. It is important to know,
some wine bottle sizes, usually larger
formats are only used for Champagne.
-Split: 187ml (1/4 bottle)
-Half Bottle: 375ml
-Standard: 750ml
-Magnum: 1.5L (2 bottles)
-Jeroboam or Double Magnum: 3L (4
bottles)
-Rehoboam: 4.5L (6 bottles)
-Methuselah or Imperial: 6L (8 bottles)
-Salmanzar: 9L (12 bottles)
-Balthazar: 12L (16 bottles)
-Nebuchanezzar: 15L (20 bottles)
-Melchoir: 18L (24 bottles)
-Solomon: 20L (26 bottles)
-Sovereign 25L (33 bottles)
-Primat or Goliath 27L (36 bottles)
-Melchizedek 30L (40 bottles)
-Maximus 130L (173 bottles)
-A Barrel of Wine 227L, (300 bottles)
The Current World Record for the
Largest is held by Wang Chen Wines in
Liaoning, Northern China is 1850 Liters
and is 15 feet high, four times the
previous record of 490 liters.
The World’s smallest bottle of wine was
made by Steve Klein of Klein’s Design,
Encino, California, USA. He produced a
hand-blown miniature wine bottles
standing 3.2 cm (1.2 in) tall and with a
volume of 0.75ml (0.026 fl oz).
1.5-Litre Cont’d
4608
4606
4605
4600
Cabernet Sauvignon, Schrader, “Old Sparky”, Oakville 2011
Meritage, Vérité “La Joie”, Sonoma County 2002
Meritage, Quintessa Rutehrford 2009
Merlot, Duckhorn “ Three Palms” Napa Valley 2007
4598 Super Tuscan Blend, La Massa “La Massa”, Tuscany 2011
1650
550
610
500
120
A blend of 60% Sangiovese, 30% Cabernet Sauvignon, 10% Merlot & Alicante.
This wine produces beautiful intensity and purity of fruit with dark notes of blackberry,
leather and moist chewing tobacco. It glides over the palate with enormous richness
and fleshy density. Aromas of smoked meats, blueberries and violets. This is fullbodied with fine tannins and a beautiful finish. Silky textured and savory on the finish.
4612 Tempranillo, Prado Enea “Muga”, Gran Reserva, Rioja 2004
210
3-Litre Bottles
4672 Barolo, Paolo Scavino “Bric Dël Fiasc”, Piedmont, Italy 2004
1500
4651 Bordeaux, Gruaud Larose, Medoc, St. Julien, France 2003
4658 Bordeaux Blend, Joseph Phelps “Insignia”, Napa Valley 2006
950
1650
4675 Brunello, Altesino di Montalcino “Montosoli”, Tuscany Italy ‘04 1100
4667 Brunello, Altesino di Montalcino “Montosoli”, Tuscany Italy ‘07 1080
4664
4662
4676
4660
4661
Cabernet Sauvignon, Diamond Creek, “Volcanic Hill” 2009
Cabernet Sauvignon, Faust, Napa Valley 2011
Cabernet Sauvignon, Grgich Hills, Napa Valley 2006
Cabernet Sauvignon, Groth “Private Reserve”, Oakville 1998
Cabernet Sauvignon, Silver Oak, Napa Valley 2007
1950
588
732
1750
1140
4660
4656
4658
4653
Merlot, DuckHorn, Napa Valley 2010
Merlot, Duckhorn “ Three Palms” Napa Valley 2010
Meritage, Joseph Phelpls “Insignia”, Napa Valley 2006
Meritage, Quintessa, Rutherford 2009
444
785
1650
1275
4663 Super Tuscan Blend Antinori “Solaia”, Tuscany 2006
2600
4665 Super Tuscan Blend Tenuta San Guido “Sassicaia”, Tuscany ‘09 1830
4665 Super Tuscan Blend Antinori “Tignanello”, Tuscany 2009
1150
5-Litre Bottles
4711 Bordeaux Château Gruaud Larose, St. Julien 2003
4710 Cabernet Sauvignon, Dunn, Howell Mountain 2001
2300
2400
6-Litre Bottles
4740 Bordeaux, Chateau Ducru-Beaucaillou, St. Julien, France 1996
4750
4723
4726
4727
4733
4725
4728
4721
1600
1080
2300
2350
2150
6120
1850
Cabernet Sauvignon, Arrowood, “Reserve Especial” Sonoma ‘06
Cabernet Sauvignon, Hall, Napa Valley 2007
Cabernet Sauvignon, Jordan, Alexander Valley 1993
Cabernet Sauvignon, La Jota “18th”, Howell Mountain 1999
Cabernet Sauvignon, La Jota “20th”, Howell Mountain 2001
Cabernet Sauvignon, Opus One, Napa Valley 2008
Cabernet Sauvignon, Silver Oak, Napa Valley 2004
4720 Meritage, Merryvale “Profile”, St. Helena 2002
4722 Merlot, Duckhorn, Napa Valley 1996
23
1850
1350
Large Format Cont’d
9-Litre Bottles
4745 Cabernet Sauvignon, Grgich Hills, Rutherford 1993
3300
Port Wine
Port wine (also known as Vinho do Porto,
Porto, and often simply port) is a Portuguese
fortified wine produced exclusively in the
Douro Valley in the northern provinces of
Portugal. It is typically a sweet, red wine,
often served as a dessert wine, and comes in
dry, semi-dry, and white varieties. Fortified
wines in the style of port are also produced
outside Portugal, most notably in Australia,
South Africa, Canada, India, Argentina, and
the United States. Under European Union
Protected Designation of Origin guidelines,
only the product from Portugal may be
labelled as port or Porto. In the United
States, wines labelled "port" may come from
anywhere in the world, while the names
"Dão", "Oporto", "Porto", and "Vinho do
Porto" have been recognized as foreign,
non-generic names for wines originating in
Portugal. Port is produced from grapes
grown and processed in the demarcated
Douro region. The wine produced is then
fortified by the addition of a neutral grape
spirit known as aguardente in order to stop
the fermentation, leaving residual sugar in
the wine, and to boost the alcohol content.
The fortification spirit is sometimes referred
to as brandy but it bears little resemblance to
commercial brandies. The wine is then
stored and aged, often in barrels stored in a
cave (pronounced "ka-ve" and meaning
"cellar" in Portuguese) as is the case in Vila
Nova de Gaia, before being bottled. The
wine received its name, "port", in the latter
half of the 17th century from the seaport city
of Porto at the mouth of the Douro River,
where much of the product was brought to
market or for export to other countries in
Europe. The Douro valley where port wine
is produced was defined and established as a
protected region, or appellation in 1756,
making it the oldest defined and protected
wine region in the world. Chianti (1716) and
Tokaj (1730) have older demarcation but no
regulation associated and thus, in terms of
regulated demarcated regions, Porto is the
oldest.
Dessert Wines
4798 Sauternes, Chateau Climens, Bordeaux, France 1995 (375ml)
4852 Sauternes, Chateau d’Yquem, Bordeaux, France 1999 (750ml)
4850 Sauternes, Chateau Sigalas-Rabaud, France 1990 (750ml)
70
750
195
4783 Chateau Tirecul la Graviere “les Pins”, Monbazillac Fr ‘03 (500ml) 45
4784 Cht. Tirecul la Graviere “Cuvee Cht.”, Monbazillac Fr ‘03 (500ml)
4782 Vin Santo, Villa Calcinaia, Tuscany, Italy (375ml)
100
115
The Vin Santo is produced from white grapes Trebbiano and Malvasia naturl dried in an airy room, along with
a small amount of red grapes of the variety Canaiolo. During the drying the grapes are checked and cleared of
rotten grapes. Around February the grapes have reached a level of about 32/36 ° Brix and are pressed and
transferred into small 55-liter kegs. In this way, the juice is fermented with wild yeasts. The vin santo is aged in
oak barrels for about 7 years with few topping before being bottled. The wine has an intense amber color with
resinous aroma of dried apricots and the taste is fruity and velvety on the palate with a balanced sweetness that
goes well with alcohol and acidity. The Vin Santo is best enjoyed with Chef Oliva’s foie gras, cheeses and
pastries.
Vintage Port
1985
4873 Fonseca
215
4876 Taylor Fladgate
190
4870 Warre’s
155
1977
4874 Dow’s
225
4875 Graham’s
250
4876 Taylor Fladgate
370
1963
4877 Dow’s
455
4878 Warre’s
550
24
Scotch whisky (often referred to simply as
"Scotch") is whisky made in Scotland.
Scotch whisky is divided into five distinct
categories: single malt Scotch whisky,
single grain Scotch whisky, blended malt
Scotch whisky (formerly called "vatted
malt" or "pure malt"), blended grain Scotch
whisky, and blended Scotch whisky. All
Scotch whisky must be aged in oak barrels
for at least three years. Any age statement
on a bottle of Scotch whisky, expressed in
numerical form, must reflect the age of the
youngest whisky used to produce that
product. A whisky with an age statement is
known as guaranteed-age whisky. The first
written mention of Scotch whisky is in the
Exchequer Rolls of Scotland, 1495. A friar
named John Cor was the distiller at Lindores
Abbey in the Kingdom of Fife.
The regions of Scotch whisky
Scotland was traditionally divided into four
regions: The Highlands, Lowland, Islay, and
Campbeltown.
Speyside, encompassing the Spey river valley in
north-east Scotland, once considered part of the
Highlands, has almost half of the total number of
distilleries in Scotland within its geographic
boundaries; consequently it is officially
recognized as a region unto itself.
Campbeltown was removed as a region several
years ago, yet was recently re-instated as a
recognized production region.
The Islands is not recognized as a region by the
Scotch Whisky Association (SWA) and is
considered part of the Highlands region.
▪ Lowland — only three distilleries remain in
operation: Auchentoshan, Bladnoch, and
Glenkinchie.
▪ Speyside — has the largest number of
distilleries, which includes: Aberlour,
Balvenie, Cardhu, Glenfarclas,
Glenfiddich, Speyburn, The Glenlivet,
The Glenrothes and The Macallan.
▪ Highland — some Highland distilleries:
Aberfeldy, Balblair, Ben Nevis,
Dalmore, Dalwhinnie, Glen Ord,
Glenmorangie, Oban and Old Pulteney.
 The Islands, an unrecognized sub-region
includes all of the whisky-producing islands (but
excludes Islay): Arran, Jura, Mull, Orkney and
Skye — with their respective distilleries:
Arran, Isle of Jura, Tobermory, Highland Park
and Scapa, and Talisker.
▪ Campbeltown, once home to over 30
distilleries, currently has only three
distilleries operating: Glen Scotia,
Glengyle and Springbank.
 Islay has eight producing distilleries: Ardbeg,
Bowmore, Bruichladdich, Bunnahabhain, Caol
Ila, Kilchoman, Lagavulin and Laphroaig.
Scotch
Speyside
Macallan “The Single Malt”
12yrs.
18 yrs.
21 yrs.
16/gl
36/gl
55/gl
Balvenie “The Handcrafted Malt”
Rich,luxuriously smooth and underpinned by a distinctive honeyed character.
12 yrs.
15 yrs.
21 yrs. Portwood
15/gl
22/gl
45/gl
Glenfiddich “Valley of the deer”
12 yrs.
15 yrs.
18 yrs.
21 yrs.
Glenlivet
14/gl
16/gl
35/gl
25/gl
“The single malt that started it all.”
12 yrs.
18 yrs.
21 yrs. Archive
14/gl
25/gl
35/gl
Highlands
Dalmore
A rich and aromatic heart full of dried spices,cloves cinnamon and ginger with a
concentrated citrus mouth feel.
12 yrs.
15 yrs.
18 yrs.
1263 King Alexander III
14/gl
22/gl
30/gl
50/gl
Glennmorangie “The tallest stills in Scotland”
18 yrs.
Extremely Rare
25
25/gl
Scotch cont’d
Blended / vatted malt
Blended malt whisky formerly called vatted
malt or pure malt (terms that are now prohibited
in the SWR 2009)—is one of the least common
types of Scotch: a blend of single malts from
more than one distillery (possibly with differing
ages). Blended malts contain only malt
whiskies—no grain whiskies—and are usually
distinguished from other types of whisky by the
absence of the word 'single' before 'malt' on the
bottle, and the absence of a distillery name. To
qualify as a blended malt, the mixed single malt
whiskies are matured in the barrel for one year,
after which the age of the vat is that of the
youngest of the original ingredients. A blended
malt marked "8 years old" may include older
whiskies, with the youngest constituent being
eight years old before vatting. Johnnie Walker
Green is an example of a blended malt. As of
November 2009, no Scotch whisky could be
labelled as a vatted malt or pure malt, with
Scotch Whisky Regulations requiring them to
be labelled blended malt instead. Blended
Scotch whisky constitutes about 90% of the
whisky produced in Scotland. Blended Scotch
whiskies contain both malt whisky and grain
whisky. They were initially created as an
alternative to single malt whiskies, which some
considered too harsh. Producers combine the
various malts and grain whiskies to produce a
consistent brand style. Notable blended Scotch
whisky brands include Bells, Dewar's, Johnnie
Walker, Whyte and Mackay, Cutty Sark, J&B,
The Famous Grouse, Ballantine's and Chivas
Regal..
Oban
“Has a West highland flavor that falls between the dry, smoky style of the Scottish
islands and the lighter, sweeter malts of the Highlands”
14 yrs.
15/gl
Islay
Lagavulin “Hollow by the mill”
Robust full-bodied with a powerful peat smoke aroma.
16 yrs.
16/gl
Laphroaig “The World’s most richly flavored Scotch whiskey”
10yrs.
14/gl
Island
Talisker
A unique spicy flavor with an above average peat content.
“The king o’ drinks, as I conceive it, Talisker, Isla, or Glenlivet”
-Robert Louis Stevenson
10yrs.
16/gl
Blends
Chivas Regal
12 yrs.
18 yrs.
Johnny Walker
Red
Black
Gold
Blue
11/gl
12/gl
20/gl
50/gl
Dewars 12 yrs.
12/gl
12/gl
20/gl
American Whiskey
Basil Hayden
14/gl
Booker’s 7 yrs.
16/gl
Blantons 3 yrs.
14/gl
Bulleit
12/gl
Jack Daniels Single Barrel 12 yrs.
14/gl
Jack Daniels “Gentleman Jack”
14/gl
Gentleman Jack is charcoal mellowed twice, once before going into the
barrel, and once before going into the bottle. This allows for an incredible
smoothness. Which Gives it full bodied with flavors of fruit and spice, and its
finish is silky and smooth.
Jefferson Presidential
20/gl
Jim Beam
12/gl
Knob Creek 9 yrs.
14/gl
Maker’s Mark 10 yrs.
12/gl
America’s only handmade Bourbon Whiskey that is never mass produced.
Each batch is less than 19 Barrels.”
Maker’s Mark 46
14/gl
26
American Whiskey cont’d
In 1923, Shinjiro Torii, the founder of Suntory and the
father of Japanese whisky, built Japan’s first malt
whisky distillery in the Vale of Yamazaki. The
distillery’s location on the outskirts of Japan’s ancient
capital of Kyoto offered pure waters, diversity of
climate and high humidity the ideal environment for
the maturation of good whisky. Today, Suntory
Yamazaki is the most popular single malt whisky in
Japan and is enjoyed by whiskey connoisseurs around
the world. Suntory Yamazaki is currently exported to
more than 25 countries, including the United States.
Bulleit Rye
Michters 10 yrs.
Old Overholt
Templeton Rye
Woodford Reserve 14 yrs.
Wild turkey rare breed
1792 Ridgemount Reserve 8yrs.
The year in which Kentucky became the 15th state .
12/gl
17/gl
13/gl
12/gl
14/gl
14/gl
14/gl
Japanese Whiskey
Yamazaki 12 yrs.
14/gl
Japan’s first single malt whiskey distillery est 1923. This is a medium-bodied
whisky with the aromas of dried fruits and honey. It has a delicate, mellow
taste with a lingering, woody, dry finish.
Cognacs
Louis XIII is manufactured using grapes from the Grande
Champagne Region of Cognac, France. It is blended from
1200 Cognacs, some more than a century in age. Then it
is aged in tiercons (oak barrels that are several hundred
years old) in its own cellar.
Cardenal Mendoza
Chadeville 1er Cru
Courvoisier VSOP
Jaques Cardin VSOP
Kelt VSOP
Hennessey VS
Hennessey XO
Louis XIII
Martell XO Supreme
Remy Martin VSOP
Remy Martin XO
Remy Martin
Selection A De Fussigny
Armagnac
14/gl
15/gl
14/gl
12/gl
15/gl
14/gl
35/gl
325/gl
35/gl
18/gl
35/gl
14/gl
40/gl
Armagnac was one of the first areas in France to begin distilling spirits, but
the brandies produced have a lower profile than those from Cognac and the
overall volume of production is far smaller.
St. Vivant
12/gl
Larressingle XO
20/gl
Calvados is distilled from specially grown and selected
apples, of which there are over 200 named varieties. It
is not uncommon for a Calvados producer to use over
100 specific varieties of apple to produce their
Calvados. The apples used are either sweet (such as
the Rouge Duret variety), tart (such as the Rambault
variety), or bitter (such as the Mettais, Saint Martin,
Frequin, and Binet Rouge varieties), with the latter
category of apple being inedible.
Calvados
Busnel Fine
Busnel Hors D’ Auge 12 Year Old
13/gl
18/gl
Grappas
Grappa is now a protected name in the EU, just like Barolo wine and
Parmigiano cheese. To be called grappa, the following criteria must be met:
1. Produced in Italy 2. Produced from pomace 3. Fermentation and
distillation must occur on the pomace-no added water.
Jacobo Poli
Raspberry
20/gl
Pear
20/gl
Muscat
20/gl
Cherry
20/gl
Grappa Julia
12/gl
27