July 2026Wines of the Month

For the wine snob: Crafted from 100% Aglianico, this wine comes from 20 hectares of high-elevation vineyards planted in black volcanic soils on the slopes of a dormant volcano, between 1,300 and 2,000 feet above sea level. The grapes were destemmed and fermented in stainless steel tanks, undergoing 12–15 days of maceration with regular pump-overs and punch-downs to enhance color, flavor, and structure. A dry growing season followed by a late harvest resulted in concentrated fruit, while the cooler, higher-elevation sites preserved freshness and balance. The wine was aged primarily in large Slavonian oak casks for 12 months, with a portion spending 14 months in neutral oak, allowing the purity of the fruit and volcanic terroir to shine through. Bottled at 13% alcohol, it offers a refined expression of Aglianico marked by depth, elegance, and vibrant character.

For the rest of us: The nose pops with aromas of iron rich soil, raspberries, pepper, and mixed wild herbs. The palate brings a similarly playful combo of tangy, tart and sweet, with more earth and herbs underneath, while slick, polished tannins balance out lively acid.

For the wine snob: Made from 100% Chardonnay, this wine originates from vineyards nestled in the rugged hills near the Mediterranean coast of Narbonne in Southern France, where a mix of polyculture farming and preserved wild areas promotes biodiversity and vineyard health. The grapes were fermented in stainless steel tanks, with a portion of the wine aged on its lees to add texture and complexity while preserving freshness. The 2023 vintage was marked by a warm spring, including a particularly hot April and very low rainfall, followed by a smooth growing season that saw the vines reach mid-veraison by early August and harvest progress under favorable conditions. Aging was carried out entirely in stainless steel vats to maintain the wine’s purity, vibrancy, and fruit-driven character. Bottled at 13% alcohol, this Chardonnay reflects both the sunny Mediterranean climate and a commitment to freshness and balance.

For the rest of us: d’Aussières Chardonnay is a fresh, fruit-forward expression of the variety, crafted from the estate’s coolest plots and select neighboring sites in the Languedoc. Early harvesting and low-temperature fermentation preserve bright aromatics, while partial aging on lees lends balance and texture. Modern and approachable, this IGP Pays d’Oc white highlights citrus and orchard fruit flavors with a clean, refreshing finish. A clear reflection of the region’s potential for vibrant, terroir-driven Chardonnay.

For the wine snob: This Sicilian red blend, composed of 70% Syrah and 30% Nerello Mascalese, is sourced from 40 hectares of vineyards within the Terre Sicilane IGP, where calcareous white clay soils and a northeastern exposure contribute freshness and complexity. Planted at an elevation of 350 meters above sea level with a high vine density of 7,000 vines per hectare, the 15- to 20-year-old vines are trained using the espalier system with Guyot pruning. Harvested from mid- to late September, the grapes undergo fermentation in stainless steel tanks at 18°C for 18 days, followed by eight days of skin maceration with frequent délestage to enhance color, flavor, and tannin integration. The wine is then aged for one year in a combination of large stainless steel tanks and large French oak casks before spending an additional three to four months in bottle. Bottled at 13.5% alcohol, with balanced acidity and a touch of residual sugar, it delivers a refined expression of Sicily that combines ripe fruit, structure, and elegance.

For the rest of us: Intense, dark ruby red color. The bouquet on the nose is full of red and black fruit, like blackberry and strawberries, together with flowers, herbs. and a slight smoky sensation. On the palate it is fresh, dry and full-bodied, with soft tannins and a long savory finish.

For the wine snob: The 20205 growing season was one of vivid contrasts and hard-worn lessons. An early bud break, an unusually dry spring and a smaller than average crop kept us nimble and attentive. August accelerated maturity and when a five day triple digit heat wave arrived just as the grapes began to soften, we responded quickly, irrigating young vines and applying a fine organic clay powder used by growers in warmer climates to shield the fruit. The season moderated beautifully from there offering ample, unhurried time to harvest grapes of concentrated flavor and character. We concluded this remarkably early harvest in the third week of September with great anticipation., as early impressions suggest these wines may be among the most memorably expressive we have ever grow.

For the rest of us: An aromatic expression like no other, this blend of eight varieties evokes tropical notes of guava, passionfruit, and pineapple, layered with delicate floral accents. The texture is lush yet balanced by crisp acidity and a dry finish.

For the wine snob: This Cabernet Sauvignon–based blend draws fruit from some of Northern California’s most renowned growing regions, combining 43% Napa Valley fruit—primarily from young-vine estate vineyards on Howell Mountain and Mount Veeder, with a small portion from Rutherford—with 57% Sonoma County fruit sourced from Dry Creek Valley. The blend consists of 77% Cabernet Sauvignon, 15% Merlot, 6% Malbec, and 2% Petit Verdot, creating a wine of depth, structure, and complexity. Following a cold, wet winter, the 2023 growing season unfolded slowly under cool conditions, resulting in a late harvest that stretched from late September through the end of October. The extended hang time allowed the grapes to develop exceptional flavor intensity while retaining vibrant acidity, giving the wine both freshness and balance. With rain delayed until November, the fruit was harvested at optimal ripeness, averaging 24.7° Brix. The wine was aged for 18 months in French oak barrels, 35% of which were new, enhancing its richness and refinement while preserving varietal character. Bottled in May 2025 at 14.5% alcohol, this limited production of just 1,700 cases showcases the vitality and elegance of the outstanding 2023 vintage.

For the rest of us: The 2023 Robert Craig Winery La Fleur Cabernet Sauvignon exhibits deep, saturated color along with spicy, black fruit up front and a sturdy backbone of mineral and tannin. A significant amount of time in new French Oak barrels have rounded out the edges of this young Cabernet and given it a suppleness and integration that can’t be found with less expensive American oak or the dreaded barrel stave flavor treatment. Our La Fleur Cabernet is supple enough to enjoy immediately though it has the structure to benefit from additional cellaring.

For the wine snob: A brief, gentle press sends the juice into a gravity-fed stainless steel tank, where a light static settling preserves the grapes’ own yeasts for a native fermentation with malolactic conversion. Five percent of the wine ferments in old French oak barrels, aging for five to six months before being blended with the stainless portion for the remaining six months before bottling.

For the rest of us: A fresh wine driven by citrus and white fruit. Fresh and supple, with a very slightly oaky finish, and marked by they typical mineral notes

For the wine snob: This Cabernet Sauvignon–driven blend showcases fruit from premium mountain and valley vineyards across Napa and Sonoma Counties. The wine is composed of 81% Cabernet Sauvignon, 12% Merlot, 5% Malbec, and 2% Petit Verdot, with 59% of the fruit sourced from Napa Valley and 41% from Sonoma County’s Moon Mountain. Key vineyard sites include Howell Mountain’s Winery Estate and Candlestick Ridge Estate vineyards, where low-yielding volcanic soils produce intensely concentrated fruit, as well as the Amentet Estate Vineyard on Mount Veeder, whose shale- and sandstone-based soils contribute naturally high acidity, deep color, and structure. The 2023 vintage experienced a historically cold start, followed by a moderate summer and cool autumn, resulting in one of the latest harvests on record, with picking taking place from October 6 through October 31. Despite lower yields, meticulous vineyard management produced fruit of exceptional balance and character, reflecting the vintage’s dark floral aromatics, freshness, and layered complexity. Aged for 18 months in French oak barrels and bottled at 14.8% alcohol, with a pH of 3.61 and total acidity of 6.0 g/L, the wine offers a powerful yet poised expression of Northern California mountain Cabernet.

For the rest of us: The mineral, graphite and black thorny-vine fruits are all on full display in this mountain sourced wine. The tiny clusters that proliferate at high elevations in the Napa Valley provide strength and structure in this deeply colored Bordeaux blend. A more judicious use of new French Oak helps the dark fruit to pour from the glass and extend on the palate.

For the wine snob: Made from 100% Sauvignon Blanc, this wine is sourced from the renowned Sancerre region, where Hubert Brochard farms 93 hectares of vineyards spread across eight villages. The estate’s highly fragmented holdings encompass a diverse range of soils shaped by centuries of erosion, including chalk, limestone-rich caillotes, and flint, each contributing distinct character and complexity to the wine. Following harvest, the wine is aged for eight months in stainless steel tanks without any oak influence, preserving the purity of the fruit and the expression of its terroir. The 2023 vintage benefited from a warm, dry summer in the Central Loire, followed by timely rainfall in September that allowed the grapes to achieve full ripeness while maintaining freshness and balance. Bottled at 13.5% alcohol, this Sauvignon Blanc offers a classic expression of Sancerre, marked by vibrant fruit, mineral precision, and freshness

For the rest of us: Domaine Hubert Brochard Château de Thauvenay Sancerre is a round, expressive Sauvignon Blanc grown on chalky “Terres Blanches” soils surrounding the château near the Loire Canal. Made from a mix of hand- and machine harvested grapes, the wine is gently pressed and fermented in stainless steel, then aged on fine lees for added texture and depth. With floral and citrus aromatics, the palate is full and suave, showing exotic fruit and elegant roundness. HVE certified and rooted in a historic site, this is a refined and aromatic Sancerre with true personality