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Ornellaia Le Volte
Bolgheri wines are powerful, compact, hard, okay, they’re most often hard and in need of cellaring, but they can have balance. It all comes down to climate – if you are too close to the sea, you will rarely ripen those vicious, vindictive tannins. Ornellaia is in a sheltered spot where the sun can radiate, and where the ocean winds can’t quite penetrate, and Bordeaux varieties can attain deliciousness, complexity and age-ability, especially in the hands of Ornellaia (and Masseto) winemaker Axel Heinz and his team. Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot are fermented separately and then blended to be aged in concrete and oak. 2019 is a keeper, with freshness and richness in equal measure.
Type, Body & Flavor
Paringa Shiraz
Once a wine powerhouse, the Australian state of Victoria lost its mojo a century ago – due to phylloxera, they say, though competition from sheep herding was probably the true cause. Vineyards were destroyed in a government program and, until the 80s, there was little more than a handful of wineries. When schoolteacher Lindsay McCall tasted a 1980 Seville Estate shiraz in 1983, he determined that Victoria was not only for lighter varieties like Pinot Noir, Chardonnay or Riesling (much the thinking then). Syrah too was not just potential but already being accomplished. He planted his Shiraz vineyard in 1984 and gained fame soon enough. Today his son is the winemaker, having trained in Oregon. And, whether because of climate change or just increasing knowledge and skill, Victorian Shiraz is now a thing. A really, really good thing.
Type, Body & Flavor
Paris Valley Road Founder's Blend
Brad Roberts took over this project only a few years ago but he has quickly shown that the quality to price ratio is brightly reflected in the wines. With half Cabernet Sauvignon, a third Zinfandel, as well as a blend of French and American barrels, this isn’t simple or basic wine. It’s got more spice, character and oomph than that.
Type, Body & Flavor
Philippe Girard Sancerre Rose
A "Burgundian approach to Sancerre," and perhaps we shouldn't be surprised that they make amongst the best Pinot Noir in the Loire Valley. Pinot Noir in this cooler part of the world is lighter and a bit more savory, making their rosés among the most complex you'll find, but as delicate as lace.
Type, Body & Flavor
Poggio Scalette Chianti Classico
If you drink much Chianti, you’ve probably run into Il Carbonaione, a delicious and vibrant Chianti made by the great Vittorio Fiore. It‘s his signature wine for the Poggio Scalette estate, which takes its name from the stone walls supporting the vineyards that appear very much like a series of steps. Fiore took over the estate in 1991, abandoned like much of old Chianti until the 80’s and 90s. These old vines represent the first planted after World War One, comprised of an older clone called Sangiovese di Lamole. But don't get the impression that the wines are Old School (not that there’s anything wrong with it, like Seinfeld used to say). The Poggio Scalette Chianti is super bright and very red fruits intense and speaks well of the great modernization of Chianti that has altered its hoary fortunes over the last decade or two.
Type, Body & Flavor
Pra Soave 'Otto'
Pra', from the Soave region, is 100% Garganega. What in the world is Garganega? It is an Italian varietal that produces affordable, delicious and easy going wines... Grab your iPad, fill up your glass and enjoy an afternoon on the back porch.
Type, Body & Flavor
Puech Haut Argali Rose
This 2019 rosé from Puech-Haut (a blend of grenache and cinsault) is everything we love about dry rosé. The color, the floral and intense aromatics and the crisp flavors all scream porch pounder.
Type, Body & Flavor
Pulenta Pinot Gris
The Pulenta Family has been making wine in Argentina since 1912, just after they arrived from Italy. But if this is your first time hearing about them, you’re no different than anyone who hasn’t visited Argentina. When you go there and you taste with varied winemakers, you can ask who else is making really good wine. You keep hearing the Pulenta name. And when you taste the wines, you’ll know why. This is tangy, lemony, with green and yellow apple flavors.
Type, Body & Flavor
Raffaello Prosecco Rose
So Raphael dal Bo is a real guy, born and raised in Conegliano, the beating heart of Prosecco, who makes some of the best sparkling in the game.
Type, Body & Flavor
Ramona Ruby Grapefruit 4 pk
Most of us have said for years that people should drink what they like, and for years the sommelier community agreed, while mocking anyone who didn’t drink the newest coolest label. Certain sommeliers are more open-minded than others; one of the most famed, Jordan Salcito, is talking about this simply enjoyable combo of Italian Zibbibo (think Muscat) grapes, cane sugar and grapefruit juice. If it all sounds like some sort of wine cooler, well, what’s wrong with that?
Type, Body & Flavor
Ornellaia Le Volte
Bolgheri wines are powerful, compact, hard, okay, they’re most often hard and in need of cellaring, but they can have balance. It all comes down to climate – if you are too close to the sea, you will rarely ripen those vicious, vindictive tannins. Ornellaia is in a sheltered spot where the sun can radiate, and where the ocean winds can’t quite penetrate, and Bordeaux varieties can attain deliciousness, complexity and age-ability, especially in the hands of Ornellaia (and Masseto) winemaker Axel Heinz and his team. Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot are fermented separately and then blended to be aged in concrete and oak. 2019 is a keeper, with freshness and richness in equal measure.
Type, Body & Flavor
Pairings & Occasions
Paringa Shiraz
Once a wine powerhouse, the Australian state of Victoria lost its mojo a century ago – due to phylloxera, they say, though competition from sheep herding was probably the true cause. Vineyards were destroyed in a government program and, until the 80s, there was little more than a handful of wineries. When schoolteacher Lindsay McCall tasted a 1980 Seville Estate shiraz in 1983, he determined that Victoria was not only for lighter varieties like Pinot Noir, Chardonnay or Riesling (much the thinking then). Syrah too was not just potential but already being accomplished. He planted his Shiraz vineyard in 1984 and gained fame soon enough. Today his son is the winemaker, having trained in Oregon. And, whether because of climate change or just increasing knowledge and skill, Victorian Shiraz is now a thing. A really, really good thing.
Type, Body & Flavor
Pairings & Occasions
Paris Valley Road Founder's Blend
Brad Roberts took over this project only a few years ago but he has quickly shown that the quality to price ratio is brightly reflected in the wines. With half Cabernet Sauvignon, a third Zinfandel, as well as a blend of French and American barrels, this isn’t simple or basic wine. It’s got more spice, character and oomph than that.
Type, Body & Flavor
Pairings & Occasions
Philippe Girard Sancerre Rose
A "Burgundian approach to Sancerre," and perhaps we shouldn't be surprised that they make amongst the best Pinot Noir in the Loire Valley. Pinot Noir in this cooler part of the world is lighter and a bit more savory, making their rosés among the most complex you'll find, but as delicate as lace.
Type, Body & Flavor
Pairings & Occasions
Poggio Scalette Chianti Classico
If you drink much Chianti, you’ve probably run into Il Carbonaione, a delicious and vibrant Chianti made by the great Vittorio Fiore. It‘s his signature wine for the Poggio Scalette estate, which takes its name from the stone walls supporting the vineyards that appear very much like a series of steps. Fiore took over the estate in 1991, abandoned like much of old Chianti until the 80’s and 90s. These old vines represent the first planted after World War One, comprised of an older clone called Sangiovese di Lamole. But don't get the impression that the wines are Old School (not that there’s anything wrong with it, like Seinfeld used to say). The Poggio Scalette Chianti is super bright and very red fruits intense and speaks well of the great modernization of Chianti that has altered its hoary fortunes over the last decade or two.
Type, Body & Flavor
Pairings & Occasions
Pra Soave 'Otto'
Pra', from the Soave region, is 100% Garganega. What in the world is Garganega? It is an Italian varietal that produces affordable, delicious and easy going wines... Grab your iPad, fill up your glass and enjoy an afternoon on the back porch.
Type, Body & Flavor
Pairings & Occasions
Puech Haut Argali Rose
This 2019 rosé from Puech-Haut (a blend of grenache and cinsault) is everything we love about dry rosé. The color, the floral and intense aromatics and the crisp flavors all scream porch pounder.
Type, Body & Flavor
Pairings & Occasions
Pulenta Pinot Gris
The Pulenta Family has been making wine in Argentina since 1912, just after they arrived from Italy. But if this is your first time hearing about them, you’re no different than anyone who hasn’t visited Argentina. When you go there and you taste with varied winemakers, you can ask who else is making really good wine. You keep hearing the Pulenta name. And when you taste the wines, you’ll know why. This is tangy, lemony, with green and yellow apple flavors.
Type, Body & Flavor
Pairings & Occasions
Raffaello Prosecco Rose
So Raphael dal Bo is a real guy, born and raised in Conegliano, the beating heart of Prosecco, who makes some of the best sparkling in the game.
Type, Body & Flavor
Pairings & Occasions
Ramona Ruby Grapefruit 4 pk
Most of us have said for years that people should drink what they like, and for years the sommelier community agreed, while mocking anyone who didn’t drink the newest coolest label. Certain sommeliers are more open-minded than others; one of the most famed, Jordan Salcito, is talking about this simply enjoyable combo of Italian Zibbibo (think Muscat) grapes, cane sugar and grapefruit juice. If it all sounds like some sort of wine cooler, well, what’s wrong with that?
Type, Body & Flavor
Pairings & Occasions