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Kuleto Estate Native Son
Pat Kuleto was one of San Francisco’s preeminent restaurateurs when he bought acreage in eastern Napa Valley. They established vineyard sites and started a winery that has since been gobbled up by the Foley empire but that’s not a bad thing. Foley’s wineries always provide first rate value and the Native Son bottling is definitely intended to over-deliver, offering more than the sum of its parts. Its parts? 27% Zinfandel, 22% Malbec, 20% Petite Sirah, 20% Merlot, 11% Tempranillo.
Type, Body & Flavor
La Cabane aux Oiseaux Sauvignon Blanc
A Bordeaux group making wines since 1949, Producta Vignobles blends this crisp, tangy white from throughout the Bordeaux region, but especially from under-appreciated places like Bergerac. From Sauvignon Blanc with a trace of Semillon, this is the kind of steely, refreshing white wine that comprises a small but significant portion of what has made Bordeaux the centerpiece of French wine production. Drink this well-chilled and with rapidity.
Type, Body & Flavor
La Croix des Orbinieres Sauvignon Blanc
This sweet little vineyard is located in the Loire Valley, halfway between the famous mansions, Chateau Chambord and Chateau Chenonceaux. Most of the vines are a quarter-century old, on clay and silt soils, locally called “sables de Sologne”; Sologne used to be Louis XIII’s hunting grounds, but Sauvignon Blanc is more planted in the region than hunting blinds today.
Type, Body & Flavor
La Culottee Rose
This 100% Caladoc wine is barrel-fermented, though it is still recognizably rosé in style. Needless to say, barrel-fermented rosé is anomalous anywhere, much less in southern France. The barrels are over-sized, and the wine has no added sulfur or added yeast. Dry, clean and rather full for a rosé, you can nonetheless drink it chilly on a sunny day, just like you would the rest of the rosés you’re slamming this summer.
Type, Body & Flavor
La Giaretta Amarone
Amarone is Old School winemaking- drying the grapes before fermentation is the earliest known version of winemaking, dating back to 4th Century BC, at least in print. But Amarone itself is only about a century old in Italy's Veneto; historians think it's because the international market for Venetian wines are geared toward dessert wines, not these crazy rich red wines. So imagine that someone has taken dried grapes and made them into a dry wine meant for food.
Type, Body & Flavor
Laurel Glen T5
Aged for 24 months in the Ferrari of wine world barrels, the Taransaud T5, Laurel Glen Vineyard “T5” Cabernet Sauvignon is one of a kind. Just 47 six packs produced, t is made in the old school Laurel Glen style (this wine in the 80’s was a cult Cabernet and often compared to first growth Bordeaux). Their Sonoma Mountain location enjoys longer sunshine than most elevated sites, as the rounded hillock gives the vines a chance to follow the sun around its loop across the sky.
Type, Body & Flavor
L'Azerolle Minervois
The town of Minerve is named after the Greek goddess Minerva, and the vine probably arrived with the Greeks in the 6th century BC. The area prospered under the Roman Empire and its thirst for all such local wines. Here, the two most important Rhone grapes, Syrah and Grenache, are given the stage along with the no less intense grape Cinsault, all are drawn from 50-year-old vines.
Type, Body & Flavor
Le Batard Petite Arvine
Using the grape Petite Arvine is a new project for Maison Ventenac, with the wine called a ‘bastard’ on the label because Petite Arvine is a Swiss grape that few grow in France. The wine is 100% Petite Arvine, tense and minerally, fermented with native yeasts and no sulfur in Italian terracotta amphorae. It adds color, texture and complexity to this otherwise simple, refreshing grape.
Type, Body & Flavor
Le Comte De Malartic
The sweet spot of the Graves region, Pessac-Léognan, used to be an area of good but rarely great wines, whether white or red. And then, through the 80s, they got really good with their reds. Malartic utilized 78% Merlot, 18% Cabernet Sauvignon and 4% Petit Verdot to build this little sister wine to the main label.
Type, Body & Flavor
Le Paria
From the Cabardés region inside Langeudoc, and a little town called Ventenac, in the rolling foothills of the Pyrenees. For France, this is warm climate viticulture though it is not so different from the southern Rhone Valley climatically speaking. In general, the Languedoc doesn't cool off in the same manner as the Rhone but Grenache is happily at home in such a sunny place. And the family is invested not only in their historical sites and vines on the side of Montagne Noire but also in sustainable viticulture. The vineyard is free of chemical inputs and the wine has no added sulfites; it’s aged only in traditional concrete tanks.
Type, Body & Flavor
Kuleto Estate Native Son
Pat Kuleto was one of San Francisco’s preeminent restaurateurs when he bought acreage in eastern Napa Valley. They established vineyard sites and started a winery that has since been gobbled up by the Foley empire but that’s not a bad thing. Foley’s wineries always provide first rate value and the Native Son bottling is definitely intended to over-deliver, offering more than the sum of its parts. Its parts? 27% Zinfandel, 22% Malbec, 20% Petite Sirah, 20% Merlot, 11% Tempranillo.
Type, Body & Flavor
Pairings & Occasions
La Cabane aux Oiseaux Sauvignon Blanc
A Bordeaux group making wines since 1949, Producta Vignobles blends this crisp, tangy white from throughout the Bordeaux region, but especially from under-appreciated places like Bergerac. From Sauvignon Blanc with a trace of Semillon, this is the kind of steely, refreshing white wine that comprises a small but significant portion of what has made Bordeaux the centerpiece of French wine production. Drink this well-chilled and with rapidity.
Type, Body & Flavor
Pairings & Occasions
La Croix des Orbinieres Sauvignon Blanc
This sweet little vineyard is located in the Loire Valley, halfway between the famous mansions, Chateau Chambord and Chateau Chenonceaux. Most of the vines are a quarter-century old, on clay and silt soils, locally called “sables de Sologne”; Sologne used to be Louis XIII’s hunting grounds, but Sauvignon Blanc is more planted in the region than hunting blinds today.
Type, Body & Flavor
Pairings & Occasions
La Culottee Rose
This 100% Caladoc wine is barrel-fermented, though it is still recognizably rosé in style. Needless to say, barrel-fermented rosé is anomalous anywhere, much less in southern France. The barrels are over-sized, and the wine has no added sulfur or added yeast. Dry, clean and rather full for a rosé, you can nonetheless drink it chilly on a sunny day, just like you would the rest of the rosés you’re slamming this summer.
Type, Body & Flavor
Pairings & Occasions
La Giaretta Amarone
Amarone is Old School winemaking- drying the grapes before fermentation is the earliest known version of winemaking, dating back to 4th Century BC, at least in print. But Amarone itself is only about a century old in Italy's Veneto; historians think it's because the international market for Venetian wines are geared toward dessert wines, not these crazy rich red wines. So imagine that someone has taken dried grapes and made them into a dry wine meant for food.
Type, Body & Flavor
Pairings & Occasions
Laurel Glen T5
Aged for 24 months in the Ferrari of wine world barrels, the Taransaud T5, Laurel Glen Vineyard “T5” Cabernet Sauvignon is one of a kind. Just 47 six packs produced, t is made in the old school Laurel Glen style (this wine in the 80’s was a cult Cabernet and often compared to first growth Bordeaux). Their Sonoma Mountain location enjoys longer sunshine than most elevated sites, as the rounded hillock gives the vines a chance to follow the sun around its loop across the sky.
Type, Body & Flavor
Pairings & Occasions
L'Azerolle Minervois
The town of Minerve is named after the Greek goddess Minerva, and the vine probably arrived with the Greeks in the 6th century BC. The area prospered under the Roman Empire and its thirst for all such local wines. Here, the two most important Rhone grapes, Syrah and Grenache, are given the stage along with the no less intense grape Cinsault, all are drawn from 50-year-old vines.
Type, Body & Flavor
Pairings & Occasions
Le Batard Petite Arvine
Using the grape Petite Arvine is a new project for Maison Ventenac, with the wine called a ‘bastard’ on the label because Petite Arvine is a Swiss grape that few grow in France. The wine is 100% Petite Arvine, tense and minerally, fermented with native yeasts and no sulfur in Italian terracotta amphorae. It adds color, texture and complexity to this otherwise simple, refreshing grape.
Type, Body & Flavor
Pairings & Occasions
Le Comte De Malartic
The sweet spot of the Graves region, Pessac-Léognan, used to be an area of good but rarely great wines, whether white or red. And then, through the 80s, they got really good with their reds. Malartic utilized 78% Merlot, 18% Cabernet Sauvignon and 4% Petit Verdot to build this little sister wine to the main label.
Type, Body & Flavor
Pairings & Occasions
Le Paria
From the Cabardés region inside Langeudoc, and a little town called Ventenac, in the rolling foothills of the Pyrenees. For France, this is warm climate viticulture though it is not so different from the southern Rhone Valley climatically speaking. In general, the Languedoc doesn't cool off in the same manner as the Rhone but Grenache is happily at home in such a sunny place. And the family is invested not only in their historical sites and vines on the side of Montagne Noire but also in sustainable viticulture. The vineyard is free of chemical inputs and the wine has no added sulfites; it’s aged only in traditional concrete tanks.
Type, Body & Flavor
Pairings & Occasions