July 2026Wines of the Month

For the wine snob:

For the rest of us:  The Selvapiana Chianti Rufina smells like a fresh bowl of ripe red cherries mixed with a pleasant hint of earthy forest floor and wild herbs. When you taste it, the wine is bright, tangy, and bursting with red fruit flavors that feel clean and light in your mouth rather than heavy or sweet.  It is a smooth, refreshing red wine that focuses on pure fruit and elegance rather than intense heat or heavy wood flavors.

For the wine snob: Crafted from 100% Trebbiano, Masciarelli Trebbiano d’Abruzzo is sourced from estate vineyards spread across several prime growing areas in Abruzzo, including San Martino sulla Marrucina, Loreto Aprutino, and Ripa Teatina. The vineyards range from roughly 250 to 400 meters in elevation and are planted on clay-limestone soils that help preserve freshness and mineral character. Following harvest, the grapes are gently pressed, and the must undergoes static clarification before a temperature-controlled cold fermentation in stainless steel tanks. The wine is then aged exclusively in stainless steel to preserve varietal purity, aromatic intensity, and crisp acidity. Bottled at approximately 12.5% alcohol, this classic Trebbiano showcases the bright, fruit-driven style that has made Masciarelli one of Abruzzo’s benchmark producers.

For the rest of us: The Masciarelli Trebbiano d’Abruzzo smells like fresh-cut apples, ripe pear, and citrus zest, with a light floral note that makes it feel bright and inviting. On the palate, it’s crisp, refreshing, and easy to drink, delivering flavors of lemon, green apple, and stone fruit backed by a clean mineral finish. It is a lively, everyday white wine that feels fresh rather than heavy, making it perfect with seafood, salads, grilled vegetables, or simply enjoyed on its own on a warm day.

For the wine snob: Crafted primarily from Tempranillo with a small addition of Graciano, Marqués de Riscal Rioja Reserva is sourced from old-vine vineyards in Rioja Alavesa, the coolest and most elevated part of Rioja, where clay-limestone soils help preserve freshness and structure. The fruit comes largely from vines planted before the 1970s, selected for their concentration and balance. Fermentation takes place under controlled temperatures, with maceration limited to about 12 days to prevent over-extraction and maintain elegance. The wine is then aged for approximately 20 months in predominantly American oak barrels, with a small percentage of French oak, before spending at least one additional year maturing in bottle prior to release. Bottled at 14.5% alcohol, this Reserva is a classic expression of traditional Rioja, combining ripe fruit, freshness, refined tannins, and the distinctive complexity that long oak aging imparts.

For the rest of us: The Marqués de Riscal Rioja Reserva smells like black cherries, ripe red berries, and a touch of licorice, layered with hints of vanilla, baking spices, and toasted oak. When you taste it, the wine is smooth and polished, with flavors of dark fruit, cherry, cinnamon, and a subtle earthy note that lingers on the finish. The tannins are soft and well-integrated, giving the wine a silky texture without feeling heavy. It is a classic, easy-to-enjoy Rioja that balances rich fruit and savory spice, making it feel elegant and approachable.

For the wine snob: Crafted primarily from 87% Chardonnay, with smaller additions of Pinot Noir, Pinot Meunier, and tiny amounts of Aligoté and Chenin Blanc, the Chemistry Willamette Valley Blanc de Blancs is sourced from Oregon’s cool-climate Willamette Valley, one of the premier sparkling wine regions in the United States. The base wines are fermented in stainless steel to preserve freshness and varietal purity before undergoing secondary fermentation to create its fine bubbles. The wine is aged on its lees for approximately 10 months, followed by an additional 10 months of bottle aging prior to release, allowing it to develop added texture and brioche-like complexity while retaining vibrant acidity. Bottled at 12.5% alcohol, this sparkler delivers a balance of fruit, minerality, and finesse that highlights the natural freshness of the Willamette Valley

For the rest of us: The Chemistry Willamette Valley Blanc de Blancs smells like green apples, fresh lemon zest, and warm bakery bread, with a subtle hint of flowers and wet stone. When you take a sip, the bubbles are lively and refreshing, carrying flavors of citrus, pineapple, mandarin orange, and a touch of vanilla. It feels bright, crisp, and energetic on the palate, finishing clean and dry without being sharp or austere. This is an easy-drinking sparkling wine that combines freshness and elegance, making it just as enjoyable for a celebration as it is for a casual evening with friends.

For the wine snob:

Crafted from 100% Tempranillo (Tinto Fino), Viña Sastre Reserva comes from organically farmed estate vineyards surrounding the village of La Horra in the heart of Ribera del Duero. The fruit is sourced from low-yielding vineyards planted in 1964 at elevations of roughly 800 to 830 meters on the region’s distinctive stony clay-calcareous soils. Viña Sastre follows a deeply traditional approach, relying on spontaneous fermentation with native yeasts and avoiding fining and filtration to preserve vineyard character. After meticulous hand harvesting and double sorting, the wine undergoes a long maceration and fermentation in stainless steel. It is then aged for 14 months in a combination of French and American oak barrels, approximately 70% of which are new, before spending an additional 10 months resting in bottle prior to release. Bottled at 14.5% alcohol, this Reserva is a classic expression of old-vine Ribera del Duero, combining concentration, structure, and remarkable aging potential with the elegance that defines the finest wines of La Horra.

For the rest of us: The Viña Sastre Reserva smells like ripe black cherries, plums, and blackberries layered with notes of vanilla, tobacco, cedar, and warm baking spices. When you taste it, the wine is rich and full-bodied, with dark fruit flavors wrapped in smooth tannins and subtle oak character. Despite its power, it remains balanced and polished, finishing with hints of leather, cocoa, and spice that linger long after each sip. It is a bold yet refined red wine that delivers the deep fruit, and structure Ribera del Duero is known for.

For the wine snob: Crafted from 100% Chenin Blanc, Thierry Germain’s L’Insolite Saumur comes from a tiny 3-hectare parcel of nearly 90-year-old vines planted on a rare combination of silex (flint), clay, red limestone, and sandstone soils overlooking the Loire River in Saumur. The vineyards are farmed according to certified biodynamic principles, a hallmark of Domaine des Roches Neuves and Thierry Germain’s commitment to expressing terroir with maximum clarity. The grapes are harvested to preserve freshness and acidity before fermenting naturally in large 1,200-liter foudres, where the wine remains on its fine lees. Aging continues in the same foudres for approximately 12 months, allowing texture and complexity to develop without overwhelming the wine’s mineral character. Bottled at approximately 13-13.5% alcohol, L’Insolite is a profound expression of old-vine Chenin Blanc, combining remarkable depth, energy, and precision with the distinctive flinty minerality of Saumur’s finest terroirs.

For the rest of us: The Thierry Germain L’Insolite smells like fresh citrus peel, ripe orchard fruit, wild herbs, and wet stones after a rainstorm. When you taste it, the wine is bright and electric, with flavors of lemon, apple, pear, and a subtle smoky mineral note that gives it tremendous freshness. Despite its intensity, it feels graceful and focused rather than heavy, with a long, mouthwatering finish that keeps drawing you back for another sip. It is a vibrant, sophisticated white wine that showcases minerality, and precision rather than rich oak or buttery flavors.

For the wine snob: Crafted from 100% Pinot Noir, the Foxen Santa Maria Valley Pinot Noir  is sourced primarily from some of the region’s most respected vineyards, including Bien Nacido, Riverbench, and Solomon Hills, all located within the cool-climate Santa Maria Valley AVA of Santa Barbara County. The valley’s unique east-west orientation funnels cold Pacific Ocean air inland, extending the growing season and preserving acidity. Foxen ferments individual vineyard and clone lots separately before blending, a practice designed to maximize complexity and site expression. The wine is aged in French oak barrels, with an emphasis on preserving fruit purity and vineyard character rather than imposing heavy oak influence. Bottled at 13.9% alcohol, this Pinot Noir showcases the bright acidity, savory complexity, and refined structure that have made Santa Maria Valley one of California’s premier Pinot Noir regions.

For the rest of us: The Foxen Santa Maria Valley Pinot Noir smells like fresh cherries, raspberries, and rose petals, with subtle hints of forest floor, herbs, and baking spice. When you taste it, the wine is vibrant and energetic, packed with juicy red fruit flavors balanced by bright acidity and a touch of earthy minerality. There are delicate notes of blood orange, hibiscus, and gentle spice that add complexity without overwhelming the fruit.

For the wine snob: Crafted from 100% Carricante, Ammura Etna Bianco comes from vineyards on the northeastern slopes of Mount Etna near Linguaglossa, at roughly 650 meters (1,870 feet) above sea level. The 20-year-old vines are planted in Etna’s distinctive black volcanic soils, where the combination of high elevation, Mediterranean sunshine, and cooling sea influences allows Carricante to develop intense acidity and pronounced minerality. The grapes are hand-harvested and gently pressed before the free-run juice is fermented in temperature-controlled stainless-steel tanks at cool temperatures between 61°F and 64°F (16°C to 18°C). Following fermentation, the wine undergoes natural malolactic fermentation and ages on its fine lees in stainless steel for 12 months, with regular bâtonnage to build texture and complexity while preserving freshness. The wine is then bottle-aged before release and bottled at 12.5% alcohol. This is a quintessential Etna Bianco, expressing the tension, salinity, and volcanic character that make Etna one of Italy’s most exciting white wine regions.

For the rest of us: The Ammura Etna Bianco smells like fresh grapefruit, lemon peel, and orange blossom, mixed with hints of Mediterranean herbs and the stony scent of a seaside breeze. When you taste it, the wine is bright, crisp, and refreshing, with vibrant citrus flavors supported by a distinct mineral character that feels almost salty. Notes of almond and flint linger on the finish, giving the wine extra depth without making it feel heavy. It is a lively, energetic white wine that emphasizes freshness!