April 2025Wines of the Month

For the wine snob: Though a blend of over a dozen ranches, the majority comes from Teldeschi, Evanghelho, Katushas, Nervo, Sodini, Beeson, Bedrock, Old Hill, and Papera. 

For the rest of us: From vines averaging over 80 years in age planted throughout the diverse state of California, this wine aims to reflect the perfume, freshness, and spice that makes Zinfandel so utterly delicious. Flavors of raspberry and cherry accented by savory pepper, cinnamon and garrigue tones that sail on the rich finish.

For the wine snob: This Sauvignon Blanc is estate grown by Hunter’s Estate and sustainably farmed. The Rapaura area of Marlborough produces very pretty wines due to the free draining nature of the soils. In Omaka, the soils have a higher clay content, producing wines with more power on the palate. All blocks are fermented separately. Fermentation vessels are predominantly stainless steel, with a very small percentage in French oak, to contribute a layer of texture. Fermentation takes place at approximately 15 degrees Celsius and lasts approximately 3 weeks. Skin contact is avoided, and the wine rests on lees for approximately 6 weeks. It is lightly fined and filtered prior to bottling.

For the rest of us: Behind the pale green/yellow color lurks a vivid bouquet with smidgen of grass that puts your palate on notice. The message is delivered in the form of fresh sage, blackcurrant, fresh passion fruit and a jolt of lemon/lime freshness. This is an aromatic wine full to the brim with a savory spectrum. Fresh citrus, minerals and a hint of the sea jostling about yards from the vineyard give the wine a bracing palate quench-ability.

For the wine snob: From the four traditional Chianti varieties: Sangiovese, Canaiolo , Trebbiano, Malvasia. Strictly organic. 

For the rest of us: Brilliant ruby red color with floral accents on the nose. Fruity, bright, lively and easy to drink. The tomato wine! Pairs with Mediterranean dishes, pasta, barbeque, good at any time for happy easy drinking.

For the wine snob: Native yeast fermented in a mix of concrete, stainless steel and neutral French oak for 4 months. Partial malolactic fermentation. 

For the rest of us: Hints of yellow flowers, toasted sunflower seed, pear, fennel, white peach and sweet cream on the nose. On the palate, bright and tangy acidity with a long, clean finish ending with lemon rind. Notes of white peaches and cream, vibrant spring stone fruit, and fresh pear with fleur de sal.

For the wine snob: This vineyard was planted in 1920 by Charlie Volpi on Zinfandel Lane well before Cabernet Sauvignon became the dominate Napa Valley grape. It was planted early enough so that the dry farmed vines are on St. George rootstock, head pruned with 8×8 spacing, but late enough so that it is all of one variety, 100% Zinfandel. It is likely that varietally labeled grapes were easier sell to home winemakers during prohibition. The soil in this vineyard is Bale loam which is typical of Napa Valley floor vineyards. 

For the rest of us: It opens with a very fragrant cranberry and strawberry bouquet with hints of flint, violets, and black raspberry. On the palate, this wine is medium plus bodied with medium plus acidity. The mouthfeel is balanced, round, bright and has nice tension. The flavor profile is spiced red currant and craisin blend with notes of peach and juniper. We also detected hints of stone dust, clove, cedar, and molasses. The finish is dry, and its very dusty tannins linger along with the flavors for quite some time.

For the wine snob: From one of the best producers in France’s Loire Valley this flinty Sauvignon Blanc is sourced from clay and limestone vineyards in Bué, Vinon and Crézancy. 

For the rest of us: Fresh herbs and a hint of citrus on the nose lead into a light, refreshing, mineral-driven palate with notes of fresh pear, lime zest, grapefruit pith, and pineapple. Crisp, clear & precise.

For the wine snob: This Soul Patch Pinot Noir is a barrel selection of the favorite barrels each vintage. The Pinot Noir is aged in French oak for 10 months. 1/3 of the barrels are new, 1/3 are one-year-old, and 1/3 are 2-years-old. This practice ensures that the Pinot Noir benefits from the finesse and structure of barrel aging without overwhelming the varietal characteristics. The grapes ferment in open-top ferment tanks using native yeast. Gentle punch downs are done over a 3-4 week fermentation, after a 5-7 day cold soak. The Pinot is then pressed and transferred directly into barrel, using gravity flow. Malolactic fermentation occurs naturally. The wine is not fined or filtered. Only a minimal sulfites are added. 

For the rest of us: This wine boasts layers of red and dark berries, enveloped in spice and floral nuances. The silky texture and bright acidity make it an exquisite representation of the Russian River appellation.

For the wine snob:  The Chardonnay grows in the coolest pocket of the Soul Patch Estate. The grapes are brought into the winery where there they are sorted by hand and whole cluster pressed into juice, garnering more brilliance of flavor from the grapes. 70% of the grapes are placed into French oak barrels (1/3 new, 1/3 1-2 year old, and 1/3 neutral) to undergo full malolactic fermentation, helping to develop smooth round textures and add richness to the wine. The other 30% is placed into stainless steel barrels, thus preserving the fruit and acidity which highlights the purity of the vineyard. The wine is then aged in the respective barrels for one full year. 

For the rest of us: Beautifully balanced vanilla and creamy texture with a little splash of green apple acidity at the end. This Chardonnay is the best from both Californian and French styles. Pair with everything from a cheese plate to hollandaise to grilled cheese.