February 2025Wines of the Month

For the wine snob: 100% Primitivo, known in the United States as Zinfandel. The grapes were fermented in stainless steel tanks, and the must macerated for 6-8 days. The wine was aged for 6 months in American oak, then 2 more months of bottle aging before being released.

For the rest of us: Ruby red with delicate garnet undertones. On the nose, notes of morello and sour cherry and prune. Floral and spicy notes with a persistent finish. Best paired with pizza to pastas topped with red sauce, baked pastas, and even some lighter entrées, also an excellent pairing for seafood dishes as per tuna and swordfish.

For the wine snob: In the early 2000s, groups of Muscadet winemakers started defining particularly interesting plots and chose to emphasize the variety of terroirs in the region. This producer has been there since the beginning, and made their first bottling of Clisson in 2005, from a vineyard with a subsoil of well-draining granite. A few years later, in 2009, they made Château Thébaud from a subsoil of granodiorite. In 2013, they harvested their first cru Monnières-Saint Fiacre, a gneiss terroir. And in 2014, they produced their first cru Gorges from a gabbro terroir. These cru wines stay on their lees for 2 to 4 years. During the aging, the dead yeast that makes up the lees turns into glycerol and other aromatic components: the wines acquire a round, fat texture, toasted aromas and notes of candied fruit.

For the rest of us: It is the benchmark style of the estate: racy, crisp, acid- and mineral-driven, with a bare hint of richness from the sur lie factor, very much indicative of Pépière’s granite-based terroir and clean, natural winemaking style.

For the wine snob: 49% Cabernet Sauvignon, 39% Merlot, 5% Malbec, 5% Petit Verdot, 2% Cabernet Franc. Fermentation tool place in stainless steel with twice daily push downs. The wine was then aged for 20 months in new French oak, new American oak and new eastern European oak.

For the rest of us: On the nose, notes of cherry, raspberry, chocolate powder, tootsie roll, caramel and vanilla. The palate is bright and clean with acid. Hints of pomegranate balanced with spices of nutmeg and white pepper. Rhubarb and cherry with medium tannins.

For the wine snob: The 2023 vintage will be remembered as a year of abundance, with harmonious grapevine development for all growing regions in the Northwest. As winter transitioned into spring, temperatures remained relatively cool, delaying bud break into late May. The weather pattern then shifted to moderately warm and dry, creating excellent conditions for an accelerated bloom that led to perfect pollination and abundant fruit set. Our vineyards ripened in the final two to three weeks of September, creating a condensed window for optimum harvest, a challenge our vineyard and winemaking teams are fully equipped to handle. Thanks to the remarkable summer and fall weather, yields were greater than average and exceeded our own estimates. The wines crafted from the 2023 vintage display excellent quality demonstrated by generous flavors and complex textures.

For the rest of us: Aromas of lemon curd leap from the glass, followed by gunflint, freshly cut herbs, and orange oil. On the palate, tropical flavors of mango and fresh lemon evolve into crisp pear and apple, with lingering notes of white flowers on the finish. The mid-palate is broad, expanding to fill the mouth, while a clean line of acidity carries through to a bright finish.

For the wine snob: The 2019 vintage was a return to a classic Oregon growing season. Bud break, bloom, lag phase, and harvest dates all fell within days of the 2013 and 2014 vintages. Our estate crop set on target with expected levels for all varieties. Moderate summer weather persisted, presenting very few heat spikes and delivering only one notable record-breaking day in June. Cool, wet weather arrived early in September, pushing ripening and delaying the harvest window. The conditions in late September and October returned to sunny days and brisk nights, allowing us to pick based on ripe fruit flavors and near-perfect natural acidity.

For the rest of us: The 2019 Reserve Pinot Noir is very floral with notes of roses, flint, pomegranate and fresh over turned leaves. The palate is plump and full, showing the delicate beauty of a classic Oregon vintage. This bottle would be delightful if enjoyed now, but was constructed to be savored for years to come.

For the wine snob: The 2022 growing season began with a rather windy spring resulting in slightly below average fruit set but good size on the clusters. However, the berries remained very small through verasion and consequently, the crop was miniscule. June, July and August saw some of the heaviest mildew pressure we have seen, further reducing our crop load. As usual, the first week in September saw an extended heatwave lasting 10 days. Fortunately, many of the grapes for our estate bottlings were picked prior to the heat. This helped maintain freshness and vibrancy in a vintage that will not be known for its finesse.

For the rest of us: This textured wine is nuanced with flavors of white peach, apple, toast, and salty sea air. Tangy and palate-coating, this wine is perfect for pairing with roasted poultry, lobster rolls, or cream-based pasta sauces.

For the wine snob: The 2019 growing season started warm. Cooler spring followed by warm summer with little rain. The grapes were hand harvested in the beginning of October, then destemmed and pressed, fermented in temperature controlled stainless steel tanks. Next came 12 days maceration on skins, pressed and malolactic fermentation in tank. Aging was 12 months in new and used French oak barriques, then on lees in stainless steel.

For the rest of us: Ruby red with violet nuances. Notes of blackberries, raspberries and a clear hint of spices, mostly pepper. Firm structure, pleasant warmth and balanced tannins. The finish is full of ripe fruit and black pepper. Pair with red meat, game, and medium-aged cheese.

For the wine snob: The fruit for this Cap Classique was hand selected and hand harvested from Chardonnay and Pinot Noir Vinyard blocks grown on the limestone-rich soils of the Western Cape, this ensures a low pH and high natural acidity in the young base wine, which is essential for longevity.

For the rest of us: Ultra Brut is the quintessence of the Graham Beck style. With a viridescent hue, this Cap Classique opens up with a lively bouquet of lemon zest and brioche notes. The rich, complex palate is perfectly balanced by fresh acidity and an exceptionally refined mousse – a benchmark of the 2017 vintage. Endowed with a deliciously creamy texture and a rewarding finish, this ultra-dry sparkling wine is ideal to drink now or in the next 5 or 8 years.