Archive for New Releases


New Releases 8-30-14

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0cc2These 2 wines are produced, by Mike Kuimelis, exclusively from their 4 estate vineyards. As you well know, we love working with family’s who own & work their vineyards.  2 of the vineyards are in the Dry Creek appellation (1 hillside & 1 hilltop) & the other 2 are located in the Alexander Valley appellation (1 hillside & 1 hilltop). This family definitely understands that true wine quality is created in the vineyard.  We selected Mantra partly because of their terrific vineyards….AND mostly because of the unpretentious BUT passionate dedication of Mike Kuimelis to produce unique wines full of character.  NO fruit bombs here!!!!!! No exaggerated, showy, flamboyant, fashion trending wines. His are elegant, suave, PURE, polished & classy. The wines are wild yeast fermented & then inoculated to finish.

2012 Zinfandel “Old Vine Reserve”–70 year old vines—94% Zinfandel & 6% Petite Sirah (field blend) from reddish stony Aken soils. 3 separate picks…16 months in French/Hungarian/American oak (25% new).

2012 Cabernet Sauvignon “Alexander Valley”–100% Cabernet Sauvignon (25 to 28 year old vines)—reddish, stony Aken soils (Cloverdale/Geyserville (hillsides)…Aged for 20 months in French/Hungarian/American oak (25% new).

MOBIUS  0cc1

Mobius is a project dedicated to offer more value oriented wines, still crafted by Mike Kuimelis of Mantra. While Mike still sources grapes for this label in an effort to keep the quality high, he is channeling more & more of his estate grown Zin, Merlot & Cabernet to this program.  The wines are still stylistically more elegant, suave, well textured & polished.

2012 Zinfandel “Alexander Valley-Sonoma County”–100% Zinfandel from their Geyserville estate vineyard within the Alexander Valley appellation. This wine is aged for 16 months in French/Hungarian/American oak barrels.

2012 Pinot Noir “Central Coast”–The grapes come from westside Paso Robles (Eric Russell). NO stems, whole berry, open top fermenters & aged for 16 months in French & Hungarian barrels (25% new)

“Skirt Chaser” non-vintage (120 cases)–Mike Kuimelis’s latest “look”—roughly equal parts Cabernet Sauvignon (2007—Dry Creek), Merlot (2009 Alexander Valley); Petite Sirah (2009 Alexander Valley) & Zinfandel (2012 Alexander Valley)…Aged in French/Hungarian/American barrels for 16 to 20 months (30% new)

2011 Cabernet Sauvignon “California”–A much more value driven Cabernet produced from grapes—Estate/Paso Robles & Mendocino. 94% Cabernet Sauvignon, 2% each—Merlot, Cabernet Franc & Petite Verdot….Aged for 16 months in American & Hungarian oak (20% new).

2012 Cabernet Sauvignon “Sonoma County”–80% Dry Creek & 20% Cloverdale (mainly Cabernet Sauvignon with some Merlot, aged for 18 months in French/Hungarian/American oak (20% new)


Jason Drew is essentially a 1 man show located up in Elk, California. When I first met him, he was working at a Napa Valley winery. He later worked at Babcock during their heyday, where, before he left,  he was associate winemaker. He started his own winery, based in Buellton featuring some interesting Santa Barbara-n grapes. He & his wife Molly packed up & moved further North where they purchased their own place up in the Mendocino Coastal Ridge. Drew has been selected at least twice as “Winery of the Year”. His wines are lovely, delicious & impeccably well balanced.  You can certainly win a lot of friends with these wines.

2013 Pinot Gris “Filligreen”–This vineyard is located on a rocky river bench, northeast facing in mid Andersona Valley. It is biodynamically farmed. Being so narrow, it actually is a cool, wind tunnel, which is ideal for this grape variety.  The wine is fermented in 50% stainless & 50% old wood….50% malolactic, 5 months on the lees.

2012 Pinot Noir “Fogeater”–Fogeater is a Boontling term for the early settlers. The 2012 is 35% Balo Vineyard (organically farmed), 35% Atkin; 20% Moring Dew (Burt Williams’ vineyard) & 15% Wentzell….a combination of 777, 667. Old Rochioli, Pommard & La Tache.  30% whole cluster, 11 months in French oak (15% new), 29% each 1 year & 2 year old barrels & 45% old oak.

2012 Syrah “Perli”-Perli is 2200 feet up in the Mendocino Coastal Ridge, 10 miles from the ocean. co-fermented with 3% Viognier….40% whole cluster, 15% stems…11 months in 3 year old oak. We think there is a HUGE opportunity to fill a vast void that lies between Pinot & Cabernet, which wines like this can aptly & profoundly fill.


Maison L’Envoyé, ‘The House of the Messenger,’ tirelessly explores the finest sites dedicated to the cultivation of Pinot Noir. We strive to craft wines that not only jubilantly sing of their origins,  but are also delicious in their own right. With winemaking footprints in both Burgundy and Willamette Valley, Maison L’Envoyé champions many unsung growers who have farmed their vineyards over multiple decades and generations. Led by former Evening Land founder, Mark Tarlov, Maison L’Envoyé brings together a colorful cast of Burgundian winemakers, Oregon vignerons and Napa Valley based wine importer, Old Bridge Cellars. In Burgundy our winemaking team is based in the town of Beaune, drawing from several sites including the Premier Cru, Savigny Les Beaune ‘Les Marconnets.’ In Oregon’s Willamette Valley, we source a selection of Pinot Noir grown in both volcanic and sedimentary based soils, from multiple AVAs including Yamhill-Carlton, Ribbon Ridge and Eola-Amity Hills”. Maison L’Envoye from my point of view strives to produce wines of purity, transparency, elegance, refinement, deliciousness AND probably most importantly, offer GREAT VALUE.

2012 Maison L’Envoye Pinot Noir “Attache” (Oregon)–Produced from vines grown in 75% volcanic soil & 25% sedimentary soil. So, I asked Mark, what is the difference between this wine & the Two Messengers Pinot Noir? He said simply….”just try the 2 wines”. Attache has much more aromatics/perfume, richer with more extract yet more elevated character & certainly more focused.  35 day, whole berry fermentation, NO stems inclusion, NO punch downs, 33% new oak.   More, more, more!!!!

2012 Maison L’Envoye Morgon “Cote du Py”–A VERY delicious, more “country” styled Cru Beaujolais (VERY different from the more supped up, SUPER Beaujolais renditions from Foillard, Diochon & Chignard).  These are 40 year old vines from the Cru Morgon & its most revered “Cote du Py”, in fact located at the top of the hill, with its pebbly, schist soils with manganese & iron.  The wine is wild yeast fermented, whole berry then aged for 12 months in 3 to 4 year barrels & bottled unfiltered & unfined. GREAT VALUE. Wonderfully food friendly!!.

2011 Maison L’Envoye Bourgogne Rouge–Produced from fruit–7 villages, the core coming from the Hautes Cotes de Nuits &   15% Premier Cru—“Les Marconnets” from Savigny-Les-Beaune (clones/selections—877, 114, 113 & 119).  The winemaking is overseen by Olivier Merlin. –wild yeast fermented in stainless steel (long & cool) & then aged for 12 months in old oak. A very pretty, refined, finesse oriented Burgundian Pinot at a fabulous price.

2011 Maison L’Envoye Bourgogne Blanc–A classical Maconnais Chardonnay—pure, light, fresh, minerally & food friendly. The 2011 is a blend of grapes from the villages of Vire, Prissey & Fuisse & is direct pressed, wild yeast fermented & aged for 12 to 14 months in old oak barrels. Another GREAT VALUE!

2011 Maison L’Envoye Savigny-les-Beaune Premier Cru “Les Marconnets”–Savigny-lès-Beaune, a humble commune off the beaten path in the northern reaches of the Côte de Beaune, is divided by the river Rhoin.  On the southern side, closest to Beaune, the slope faces northeast; this is where the premier cru climat of Les Marconnets sits. The soil here is sandy and pebbly, rich in iron, and ideal for the aged vines which call it home. The wine is wild yeast fermented in old oak barrels & aged for 12 months. This wine displays the dichotomy of Savigny with an elegant fruit profile contrasted by savory notes. Petite, red berries share the palate with forest floor and roasted meats, sewn together by a taut mineral core and fine oak tannins. In a word: silky”.

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New Releases 08-16-14

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As you may know, Palmina is a wine project dedicated to Italian grape varieties grown & produced in the Santa Barbara appellation by Chrystal & Steve Clifton. The 2012’s are a truly stunning set of new releases…..actually better than most Italians we taste. The quantum leap in quality is because their vines are maturing AND the wines are now wild yeast fermented & aged for a short time in OLD oak, as opposed to only stainless steel as we saw in the past. The minerality & terroir is still clear & transparent, but with more round-ness & texture.

Arneis “Honea Vineyard” 2012–From the Honea vineyard—sandy soils in the Los Olivos district. Wild yeast fermented & aged in stainless & old oak.  Definitely has a green thing running around in the nose & taste, rounder than previous vintages with a crisp, refreshing edge.  My over all comment is, if the staff can sell a sauvignon blanc, they can certainly sell this wine. For the price—much more quality for the dollar than many Italian versions.

Tocai Friulano “Honea Vineyard” 2012–From the Honea vineyard—sandy soils in the Los Olivos district. Wild yeast fermented & aged in stainless & old oak. Again, my over all comment is, if the staff can sell a sauvignon blanc, they can certainly sell this wine. For the price—much more quality for the dollar than many Italian versions (where it is now named Friulano). 90% of this wine is whole cluster pressed into stainless, & wild yeast fermented. The other 10% sees a 30 day skin contact, wild yeast fermented in OLD oak. While this grape has similar characteristics as sauvignon, it also innately has a slight nuttiness/bitterness & should be paired with more complex dishes, which have vegetables or some meat to it.

Palmina Malvasia Bianca 2012–These kinds of aromatic grape varieties I believe is a VERY important & needed segment of white wines, instrumental in better pairings with today’s contemporary foods. As I mentioned to one wine professional today, I think it is important to teach the staff how to sell these kinds of wines.  The mentholating/perfume qualities really help heighten the foods, just as herbs will. The garpes for this wine come from the Alisos Vineyard of Los Alamos & the Larner Vineyard of Ballard Canyon.   After 24 hours of reefer, the grapes are whole cluster pressed, wild yeast fermented, which finishes its fermentation in OLD oak.


Young winemaking phenom, Gavin Chanin, is hotter than hot right now, including at least 1 “Winemaker of the Year” award. He therefore is moving up the pecking order for top quality parcels in some of Santa Barbara’s most revered vineyards & prized parcels.   What separates the Chanin Santa Barbaran grown wines from those grown in other wine growing regions, is minerality. This helps to push the wines beyond fruit & oak, as well as help buttress the wine’s acidity, keep the alcohol levels moderate & much more balanced. These wines were REALLY terrific at today’s tasting & without a doubt the best we have had from tis young winery.

Chanin Chardonnay “Los Alamos” 2012–The grapes come from the highest point in the vineyard, where the sandy soils change to more calcaric shale/limestone. The wine is whole cluster pressed, barrel fermented & aged for 16 months in French oak (15% new). This wine was so ethereal, pretty, with fabulous texture—Quite ABC Nuits Blanches like. Fabulous!

Chanin Chardonnay “Bien Nacido” 2012–I believe Gavin gets W Block, 41 year old vines. Whole cluster pressed, barrel fermented, 11 months in French oak (30% new). This wine was much more stony, more masculine than the Los Alamos with more grandeur.

Chanin Chardonnay “Sanford & Benedict” 2012–This is definitely one of the finest Chardonnay vineyards in ALL of California. Gavin gets fruit from one of the older parcels (planted in 1976)—rocky soils with diatomaceous earth.  They believe this is a Wente Chardonnay selection from Mt Eden. The wine is whole cluster pressed, sees 11 months in French oak (25% new). Definitely has breed & class!

Chanin Pinot Noir “Los Alamos” 2012–777 & 115, NO stem inclusion, 11 months in oak (20% new). This is a VERY pretty, lighter colored, REALLY ethereal, enticing, more feminine Pinot with is still SO seamless, charming, refined & classy. VERY impressive!!!

Chanin Pinot Noir “Rinconada” 2012–This vineyard is located next to Sanford & Benedict, 50% Pommard & 50% Mt Eden, 40% stems, 15 months in French oak, 25% new.  Still lighter in color, BUT much more masculine & grander in style.


Justin Willett is is a NEW AGE superstar & his wines are on the very top winelists in New York, San Francisco & the other major markets. OUTSTANDING!!!!!  He is just now hitting his stride & many insiders are saying his 2012’s are his finest wines to date!! His is a passion for purity, finesse, texture & balance (naturally)…almost effortlessly so.

Tyler Chardonnay “Zotovich” 2012–Dijon clone 76, grown in the wind pounded, sand, extreme Zotovich vineyard. This wine is SOOO pure, seamless & sophisticated.   Many say, this is his finest Chardonnay to date…..which is saying alot.

Tyler Pinot Noir “La Encantada” 2012–667 & Pommard, panted in 1999 & organically farmed. 20% new oak. This is his most savory Pinot….only 4 barrels produced.  WOW!


It has been a while since we tasted Beaujolais Here are three 2013’s. In a former professional life, we fell in love with a group of 9 from the region. This would have been back in the late 80’s/early 90’s. The wines were so darn good, tasty & soooo irresistible.  Here are 3 of the 9.  Isn’t it amazing, that after the 20 plus which have passed, & ALL of the wines I have since tasted, that that list of 9 has not changed!!! It just doesn’t get better for me.  When you taste these, you will understand.

Chignard Fleurie “Les Moriers” 2013–The Les Moriers parcel is like a finger jutting out & therefore surrounded by Moulin-a-Vent. His is 8 hectares of 60 year old vines.  Sees 13 months in OLD foudres. “light, playful yet deep, ripe fruit”, with a lovely charming personality. Superb!

Nicole Chanrion Cote de Brouilly 2013–Located mid-slope on the Mt Brouilly—black/blue granite, which is very different from the pink granite below.. 6 hectares of 50year old vines.  Whole cluster/carbonic. Intriguing, frisky with a slight, surprising masculine edge.

Chateau Thivin Cote de Brouilly 2013–The oldest estate on the MT Brouilly. The grade is steep (48%), black/blue granite, high up.  “handsome, virile, earthy aristocrat”.


I have a true passion for great Riesling & it has been very long running. Bert Selbach & his Dr F Weins Prum has to be top 4 for me. Having said that, though, if I were to start a German wine portfolio & could choose whoever I wanted, Bert Selbach would be #1!!!! First of all he is descendent of the iconic Prum family & therefore inherited a dream team of single vineyard parcels. Secondly, he is essentially, a 1 man show & the wines are certainly artisan & handcrafted.. Thirdly, & probably most importantly, his wines have incredible, captivating lightness, ethereal-ness, delicious-ness, refinement & sophistication, and they can therefore appeal to a wide audience of wine drinkers, from layperson to the most picky of wine expert. Here are 2 standouts for you to see for yourself.

Dr.F. Weins-Prum Riesling Kabinett “Urziger Wurtzgarten” 2011–½ a hectare in one of the steepest vineyards of the Mosel with a reddish to the slate…..which clearly shows in the perfume. What an amazing wine this is!!!!! Harvested at 89.7 oechsle, 7 total acidity, 51 g/lresidual sugar. For me, the wine of the day!!!

Dr.F. Weins-Prum Riesling Spatlese “Wehlener Sonnenuhr”  2012–One hectare in this “Grand Cru” (my words). Harvested at 100 oechsle, 7 .8 total acidity, 90g/l residual sugar.  OMG!!!!!


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New Arrivals 08-16-14

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A while back, a  friend asked me to start digging around for interesting Washington state wines. He strongly felt, this is the time, as there is a whole, NEW generation of winemaking phenoms emerging in the Washington state wine scene AND taking it by storm.  This whole scene reminds me of what unfolded in Paso Robles, Santa Barbara & the Anderson Valley, where a group of young bucks are looking to change the game.  Furthermore, the Rhone varietal based reds can provocatively fill that opening between Pinot & Cabernet, in terms of weight & drama.  Thankfully, the pursuit is making wines offering better natural balance without compromising depth & true character.


Here is one of the real standouts…..created by Sean Boyd…in homage to the wines of France’s Rhone Valley. Thankfully, these wines are very balanced, elegant, refined & classy.

Rotie Cellars Southern White 2013–60% Viognier, 25% Roussanne & 15% Marsanne, wild yeast fermented in stainless steel. These kind of exotically perfumed, seamless, well textured white wines are especially well suited for contemporary styled foods.

Rotie Cellars Northern White 2013–100% Marsanne, wild yeast fermented in stainless with 30% malolactic, this wine is much more masculine & structured with a more stoniness.

Rotie Cellars Southern Red 2012–65% Grenache, 25% Mourvedre & 10% Syrah. The whole berries are cracked not crushed, wild yeast fermented & spends 16 months in 2 & 3 year French oak barrels. Such a lovely, charming, seductively textured beauty.

Rotie Cellars Northern Red 2012–97% Syrah & 3% Viognier co-fermented. One can smell the rocks of Walla Walla in this wine 16 months in 2 & 3 year barrels. This is a gorgeous, savory, masculine, yet seamless, well textured & delicious.


Here is a VERY interesting project we have anxiously waited for, for some time. The estate vineyard is located in the Red Mountain appellation at higher (930 to 1230 feet), more rocky site than the highly revered Ciel du Cheval. The first wave of Force Majeure wines which have arrived to the Islands are part of their “Collaborative Series”. Each is a collaborative bottling features Ciel du Cheval fruit, crafted by some of the VERY top winemakers of the state…..with Wine Advocate scores beginning at 93 points & the highest being 96 points. The production levels of each wine range from 180 to 280 cases, which coupled with the high scores, makes it that more amazing we even were get some for the state of Hawaii!!!  Furthermore, for the long term, as their estate vineyard matures, they have hired on Todd Alexander, former winemaker of Bryant Family in the Napa Valley, who also worked with icons such as superstar vineyard-ist David Abreu & superstar French consultant Michel Rolland.   This certainly is a project to continually keep an eye on!

Force Majeure Collaboration Series II Syrah 2011–A collaboration with Ross Mikel of Ross Andrew winery. 98% Syrah & 1% each of Viognier & Roussanne (Ciel du Cheval)..20 months in French oak (33% new).  93 to 95 points—The Wine Advocate….only 180 cases produced. Smokey, dark, sinister, intriguing, intense, masculine yet very aristocratic.

Force Majeure Collaboration Series VI Red Wine 2011–A collaboration with James Mantone of Syncline. 47% Mourvedre, 42% Syrah & 11% Grenache (Ciel du Cheval). Fermented in concrete egg & old oak puncheons, aged for 18 months.  94 to 96 points—The Wine Advocate….only 280 cases produced. Another masculine, mega-intense beast.

Force Majeure Collaboration Series IV Red Wine 2010–A collaboration with Carolyn lakewold of Donedei wines. 75% Merlot, 13% Cabernet Sauvignon, 10% Cabernet Franc & 2% Petite Verdot.   (Ciel du Cheval). Essentially FREE run juice aged in French & American oak (50% new). 94 points—The Wine Advocate….only 200 cases produced. A “tour de force”, sophisticated Right Bank look-a-like.

Force Majeure Collaboration Series Cabernet Sauvignon 2011–A collaboration with Chris Gorman of Gorman wines. 100% Cabernet Sauvignon (Ciel du Cheval-from the incredibly steep parcel). 20 months in 100% new Taransaud barrels. 93 to 95 points—The Wine Advocate….only 200 cases produced. A masculine, statement Cabernet of incredible intensity & fortitude.


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Rustic Mediterranean white wines

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Today’s winetasting VINO was an opportunity to explore…AND hopefully have some fun along the way.

2012 Chateau Feuillet Petite Arvine

013A VERY unique white wine from Valle D’Aosta at high altitudes & hand built stone terraces to hold the soils & vines in place.  I believe that is why they planted vines too….so the roots would help hold the soil in place.  0125

The vines actually sit in a very shallow sandy soil, but their feet wriggle into crevices in the solid granite bedrock.  Any rain is quickly dried out by cleansing winds. And the vineyards are planted on an ancient riverbed, where over the millennia the Dora Baltea River has cut through the mountain, creating the current river valley and leaving behind mineral deposits that the wines happily lap up. The trump card, however, may be the exposition of the vineyards, which in combination with the chilly climate, high altitude, and drastic diurnal temperature shifts provides the magic charm sought by vignerons everywhere: extremely long hours of gentle sunlight”.


2011 Maxime Magnon  “La Begou”  012

“Maxime Magnon is part of one of the most revolutionary wine movements in France should give him a justifiable swagger to his step.  Born & raised he Burgundy, because he could not afford land there, he founded his domaine down in Corbieres, amid a rocky, 0126limestone-schist terrain, thankfully already the home to a series of organically farmed, really old vines, from heirloom grape selections.  La Begou is currently his one white wine—primarily a blend of 50 to 60 year old vine Grenache Gris & Grenache Blanc, wild yeast fermented & so VERY unique in character”.


0112011 Vinci  Cotes Catalanes “Coyade

A fabulous new “find”!  75% Maccabeu, 15% Carignan Blanc, 10% Grenache Blanc—40 year old, organically farmed  vines grown in clay limestone & extreme conditions–0127

wild yeast fermented, partly in stainless, though mainly in old demi-muids….& aged for 16 months in 12 year old barrels.




014Gramenon “Tout ‘En Bulles

As VINO regulars well know, we are big fans of the wines from Maxime Francois Laurent & Domaine Gramenon.  He is part of the vanguard who are passionately & dedicatedly looking to grow & produce their wines as naturally as possible. Here is one that is truly unique!!!! 80% Clairette, 20% Viognier, 30 year old, organically farmed vines grown in clay limestone.  The wine finishes its fermentation in the bottle

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DRY German White Wines

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When I mentioned German wines, most people make funny faces in response.  It has become very apparent to me, the words “German wines”, conjure up images of sweet, syrupy wines for many.

There are many things I would love to say about that, but we’ll save that discussion for another day.  I would prefer to instead focus on the thought that ALL wines can be made dry, medium dry, medium sweet, sweet & dessert in style…….depending on what the winemaker wants to do…..whether it is Cabernet, Chardonnay, sparkling, red or white.

While it is true that there are many German wines which are made sweet, there are also many wines vinified DRY.  For many years, VINO regulars have been asking us to do a German wine tasting.

Well, here it is.  We chose to do a DRY white wine tasting first, because it is regarded as the purest form of German white wine.

Great producers believe any flaw in a dry white wine can readily be seen, smelled & tasted in their dry wines.  The growing & selection of grapes is therefore of paramount importance.

In addition, for this tasting, we looked to feature 4 of the VERY best dry wine producers out Germany…..kind of a dream team!!!!  The goal is to show tasters what excellence is.  Wines like these don’t come around too often….just another opportunity to learn!

1232012 Hans Wirsching Scheurebe DRY

The Scheurebe grape variety was an attempt to have a grape variety which had Riesling-esque nobility but would ripen earlier.  It was created by Dr Scheu in the 1916, when he crossed the Riesling grape variety with what is now believed to be a wild grape variety.  While it has had its moments over the years in production, I would say, most thought of it as a secondary grape variety, used for bigger production.  Part of it can be attributed to its seemingly lack of acidity & its real citrus like flavors.  To date, for me, the finest Scheurebe’s are undoubtedly produced by Hans Wirsching of the Franconia region.  Their estate vineyard sites are high in gypsum content.  The 2012 was harvested at 88 degree oechsle & 5.9 total acidity.  Wirsching Scheurebe has some “quietly” exotic fruit, along with the minerality….with a little more roundness, which would appeal to a wider spectrum of wine drinkers, without taking away from its wonderfully friendliness.  Well worth checking out to say the least!124

2012 CF Wines Muller Thurgau DRY 

Next in the line-up is the CF Muller Thurgau, which is a wine crafted for DK Restaurants by Paul Furst of Franconia, Germany.  The Muller Thurgau grape variety was created in 1882 by DR Muller… crossing Riesling with what is now believed to be the Madeleine Royale grape variety.  This resulting grape variety  was one of the other Riesling crosses which caught quite a few eyes for its potential. The finest is undoubtedly produced from Paul Furst, under his family’s label Rudolf Furst.  Their estate has but ¾’s of a hectare (red sandstone soils) planted to this grape variety.  One cannot help but be amazed at how ethereal & effortlessly light in weight it is, which is further enhanced by the innate minerality from the red sandstone the vines grow in.

1222012 Donnhoff Riesling DRY “Estate

Here is a DRY Riesling from one of Germany’s true iconic Masters—Helmut Donnhoff of the Nahe region. Sourced mostly from Schlossbockelheimer Felsenberg (90%) the rest comes from his Niederhausen Hermannshöhle & Leistenberg vineyards—both steep,, rocky hillsides which has lots of porphyry rock soilsWonderfully pure, captivating & remarkably food friendly!!!!

 2011 Gunderloch Riesling DRY  “Rothenberg” GG  121

The Rothenberg Cru is a gentle, red slate soiled slope rising from the Rhein River, which produces some undeniably powerful, masculine Rieslings.  The 2011 GG was harvested at 95 degrees oechsle & 5 total acidity.  Despite the power & immense concentration, I marvel how unboastfully this wine comes across.  In the 90’s these GG styled wines from this estate were MEGA-intense, tight fisted & unyielding.  What a change!!!!  Truly masterful.  This estate is really in the “zone” right now.


Categories : New Releases, White, Wine
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Newly Arrived Red Wines 01-14-14

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Mike Officer & his team are one of the VERY TOP producers of Zinfandel out of California today..  His are real formidable, highly acclaimed wines, that’s for sure, which are well worth seeking out.

Zinfandel “Saitone Ranch” 2011—is another old vine vineyard (planted in 1895) in that Olivet Lane corridor.  The 2011 is 92% Zinfandel & 8% “other grape varieties.  The wine sees 16 months in oak (22% new) & bottled unfiltered & unfined.

Zinfandel “Carlisle Vineyard” 2011—is his own ranch, planted in 1927 on Olivet Lane & organically farmed.  The 2011 is 82% Zinfandel & 18% other grape varieties (38 in all).  Wild yeast fermented, 16 months in oak (27% new), bottled unfiltered, unfined.   abbb4


It wasn’t that long ago, when most Loire Valley reds appeared to look more darker hued rose.  Well, Global Warming took care of that!  In any case, one can find some real interesting, provocative, crispy, snappy reds with attitude with some searching.  One of the reasons, I started checking out wines like this more & more, aside from their uniqueness & interesting-ness, was to find more wine selections which could aptly fill the gap between Pinot & Cabernet, in terms of weight & extract without compromising food friendliness.  Yes, they are hard to find, especially the interesting ones (as opposed to the correctly made ones).   Here are 2—

2012 Chateau d’Epire Anjou Rouge “Clos Cerisale”—Chateau d’Epire is located in the small appellation of Savennieres where from schist soiled vineyards of Chenin Blanc, they produce a stark, severe in its youth, masculine, honeyed-floral, hard white wine, which with some bottle age, it changes into an exotically perfumed, honeyed, intriguing, mesmerizing white wine, which is truly like no other.  They also get some Cabernet Franc grapes from the Anjou appellation to produce this delicious, provocative & rustic scented lighter bodied red.  Given the price tag, one can have a lot of fun with unique red, especially with foods.

2011 C&P Breton Bourgueil “Trinch”—we were so honored & thrilled to have Catherine Breton come to Hawaii last year.  We had been trying to get her Bourgueil Red wines to Hawaii for quite some time.  This dynamic winemaking duo well represent the New Age generation of wine in France.  Their wines are brilliantly crafted & some of the true standouts of their region.  At the same time, as you will see with this bottling, they still honor, respect & showcase the unique-ness, rusticity & authenticity of terroir, whether it is Vouvray or Bourgueil.  Trinch, means “Cheers” someplace in the world.  Trinch to me means a really tasty, wildly rustic, masculine, surly, sultry, snappy, outlandish Loire Valley Cabernet Franc which has finally made its way to the Islands….at least legally. No one can say, this is gentle, ethereal or finesse oriented wine, that’s for sure.   It too lies somewhere between Pinot & Cabernet in terms of weight & extract.

Categories : New Releases, Red, Wine
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Newly arrived White Wines 01-12-14

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2012 Cambiata Albarino  a240

There has been a 2 to 3 year hiatus of us getting more of this wine.  In reality, the production is just too small, especially in vintages like 2010 & 2011.  Thankfully, we were able to get some 2012.  The grapes come from a wind pounded hillside down in Monterey & we love how winemaker Eric Laumann is able to craft such a pretty, enticing, lush, rounded, wonderfully aromatic, food friendly white wine.  We find these well executed, aromatic, refreshing white wines work their magic with contemporary fusion foods.


abbb7Owner/winemaker Mike Officer & his team are one of the TOP producers of Zinfandel out of California.  His are real formidable, highly acclaimed wines, that’s for sure & deservedly so.   He also produces a tiny bit of REALLY interesting white wine.

WHITE WINE “The Derivative” 2011—one of 2 white wines I know of that he produces.  66% Semillon (Monte Rosso—planted in 1886), which is fermented in oak;  24% Muscadelle (Pagani Ranch—planted in 1920) which fermented in stainless steel & 10% Palomino (from Saitone Ranch—118 year old vines), which is fermented in OLD oak, making it a total of 27% new oak.  This wine has vinosity & a unique viscosity.


Here is one of the rising star, new producers of Sauternes. It hasn’t been easy for this relatively, new start up winery. Making a world-class Sauternes takes a lot of sacrifice, especially when you only 7 hectares of vineyards & your last job was an Atlantic fisherman. Still, everyone understands the awe-inspiring brilliance this winery deftly displays through their wines. Their biggest challenge is the unpredictability of Mother Nature & from therefore then trying to manage your limited cash flow. An extreme case is the 2011 vintage. A couple of their small batches could noy qualify under the Sauternes appellation. What to do? Here is the brilliant, magic answer in two different “looks”.   abbb2

–2011 Domaine de L’Alliance “Declinaison”–A DRY, botrytis affected Semillon, aged in 350 liter barrels (new & 1 year old). TOTALLY exotic & interesting, way beyond anything you might have previously had.

2011 Domaine de L’Alliance “Sauve des Eaux”–Again botrytis affected grapes, but done in a Moelleux style & aged in 2 to 3 year old barrels. Just another REAL eye opener!!!!

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Here are some wines you might want to check out!

DOMAINE LA TOUR VIEILLE–Here is truly standout domaine from the Catalan region of southern France. 

The vibrant little seaport town of Collioure is nestled on the Mediterranean coast, just north of the Spanish border, in the area known as French Catalonia. In 1981, Vincent Cantié and Christine Campadieu took over two small, family-owned domaines where they had grown up, in Collioure and Banyuls, respectively. Together, they farm vineyards planted on steep, schist terraces overlooking the sea, where they are constantly exposed to the fierce and wily wind known as “La Tramontagne.” This constant wind not only ensures naturally low yields, but also keeps the grapes free of mildew with little need for pesticides or copper sulfate. Their vineyards are so steep that cultivation must be by hand, and extensive irrigation canals and walls (all made from the schist rock) are their only prevention against soil erosion, although there is almost no soil left to recede! These canals snake down the hillsides, separating the parcels. At harvest, the grapes are carried up and down the mountain in baskets. This method of farming, while extremely challenging, preserves the traditions of their ancestors“.

We are HUGE fans of their Collioure still RED wines as well as their Banyul fortified wines.

They have several single vineyard bottlings of Collioure, and several cuvées of Banyuls, from Christine’s family’s holdings. Banyuls, neighbor of Collioure, sits only two kilometers from the Spanish border; it is famous for its fortified wines. Tour Vieille also produces a wide range of practically extinct late harvest and extended elevage white and red wines, the ultimate meditation wines at the end of a meal. The heart, soul, and hard work that go into crafting these wines make their labor of love all the more delicious“.

Today, we tried THREE incredibly unique & interesting wines from this estate.


Rancio Sec “Cap de Creus”—produced from Grenache & Carignane (15% potential alcohol)—maceration & partly direct press.  Aged in old oak where it develops a rancio character.

–“Memoire d’Automnes”—Grenache Gris & Grenache Blanc—late harvest…at least 4 years in barrel—developing an oxidative/flor like character AND ending up as a dry wine with the rancio/flor nose.

Banyuls “Vin de Meditation”—Grenache-Carignane, aged in a solera system….the starter being 1952.  Quite an impressive wine!!!!


On this day, we tasted 2 very interesting & unique sparkling wines.  Both also offer stellar quality & tremendous value.  The challenge is learning how to sell them.  As I mentioned though, if one can sell a Californian or Italian bubbly on the floor, then why can’t one sell one of these, especially since the quality is so high?  Is it just because the names are not recognizable?  In my mind, quality should be first & foremost.

Punta Crena Spumante Brut—this one comes from Liguria, Italy.  The Ruffino family have been growing & producing their Punta Crena wines for over 500 years, mostly on the steep, rocky terraces of Liguria, a mere 1200 meters away from the Sea.  You would think, if their wines were not good, interesting, they would not have been able endure 500 years of selling their wines.  Who would buy them?  AND, if the wines were of low quality, they would have lost their exalted reputation along time ago, right?

These are definitely some of the most interesting indigenous wines from all of Italy.  This sparkler is produced from the Mataossu grape variety.  Where it once was so widely planted, the true Mataossu, today, is grown by only 1 family ….in 1 village (Varigotti).  They have several patches….this particular one is of red, rocky clay…a soil also found in Provence, France.  In both cases, it results In a very interesting terroir character. I don’t exactly know why the Ruffino decided to make this one bubbly….but that they did, via the method champenoise.  What a fabulous combination—a rare, indigenous grape variety, grown in challenging soils, held in place by the vines’ roots & the ancient,  hand built terraces & made bubbly.  The wine smells of the sea, the sun baked rocks & wild shrub surrounding the vineyard—delicious, refreshing, food friendly AND bubbly.  Definitely gets my vote for BEST VALUE!  abbb5

Nicole Chanrion Brut Effervescence—Here is yet another VERY unique sparkling wine.  This one comes from Beaujolais down in southern Bungundy. It is 100% Gamay Noir, also produced via method champenoise.  Within the Beaujolais appellation, over the centuries 10 villages were deemed as being Cru (the highest of quality).  Chanrion is located on the Cote de Brouilly, an abrupt volcanic mastiff jutting out in an otherwise series of gently rolling hills.  One of the two leading producers of this appellation is Nicole Chanrion.  To me in addition to brilliance in crafting wines, Nicole seems to have quite an artistic edge to her as well.  For me, then, it was no surprise when I was told of her now producing a sparkling wine.  The grapes are direct pressed, so there is no pink hue evident whatsoever.  I love how rounder & so delicious this bubbly really is.  Makes total sense given Nicole is making the wine.  Well worth checking out!!!!


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New Releases 12-21-13

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Here are some of the highlights from a recent Trade Tasting over on Kauai.


2012 Lieu Dit Sauvignon Blanc

This is joint project of superstar sommelier Eric Railsback & Tyler winemaker/owner Justin Willett.  The Lieu Dit wines are stylistically much more like Loire Valley & this Sauvignon Blanc is a perfect example.  The 2012 is sleek, highly refined, pure, minerally with more interesting-ness, minerality, length &  rounded edges than one typically finds from most Californians.   The grapes come from THREE different vineyard sites–Gassini, McGinley & Star Lane (sand, shale, gravel, clay, serpentine & rock soils).  This wine is fermented in stainless steel & oak….& then aged in old oak.  Kudos to Eric & Justin!!!

2012 Drew Albarino “Anderson Valley”

There is no doubt, Jason Drew is in the “groove” right now & crafting some wines well worth seeking out.  Here is his one white wine.  The 2012 is a blend of 2 vineyards–Wentzlau (600 feet elevation, “suitcase” cutting, organically farmed) ….& Valenti (1400 feet elevation).  This wine is fermented in 80% stainless steel & 20% old oak & sees 100% ML.  While we are always cautious about fad-ish wines, this Albarino is tasty, riveting, pure, bright eyed & bushy tailed with a vivacious personality.  Unfortunately, the production is small.  Jason has also planted some Albarino on his own, newly planted vineyard & we are really looking forward to tasting it.  a240

2012 Cambiata Albarino “Monterey”

This is the only other Californian Albarino we typically buy.  The grapes come from a wind pounded hillside facing the ocean down in Monterey.  Winemaker/owner Eric Laumann’s rendition is more lush, more tropical & rounder, but still exuding the exotic, captivating aromatics this grape variety is capable of.  This style is an easier wean away for California Chardonnay drinkers because of its lusher, rounder style.  a239

2011 Costa de Oro Chardonnay “Gold Coast Vineyard”

 VINO regulars well know that we are HUGE fans of Costa de Oro, their wines & winemaker/owner Gary Burk.  It is because the wines are finesseful….minerally….tasty, interesting, refreshing AND greatly over deliver for the dollar.  The estate vineyard is located 5 minutes closer to the ocean than Bien Nacido & is up on a wind pounded mesa.  The soil is very sandy with tiny bits of seashell…..which gives the wine a distinct seashell/briny character.  We also love how seamless, complete, impeccably balanced & UN-heavy, UN-oaky & UN-alcoholic it thankfully is.  Just so you know, most of the Chardonnay vines were planted in 1989, 90 & 91, which at least partially explains the innate vinosity of the wine.  

2011 Solomon Hills Chardonnay                                                                                                                                                                  2011 Bien Nacido Chardonnay

The Miller family own both the Solomon Hills & the Bien Nacido Vineyards.  They recently hired winemaking phenom Trey Fletcher away from Littorai winery, to produce showpiece, highly acclaimed wines from their respective vineyards.  The 2011 Solomon Hills (93 points–Robert Parker, 125 case production) comes from clones/selections–4,75, 95, 96, organically farmed, wild yeast fermented in barrels, partial ML & is aged in oak for 16 months (30% new).  Being that Solomon Hills is cooler during the growing season, it is much more elegant & refined.  The 2011 Bien Nacido Vineyard (also 93 points–Robert Parker, 125 case production) is clone 4, own rooted vines planted in 1973 (I block).  This wine is also wild yeast fermented in barrels, partial ML & is aged in oak for 16 months (30% new).  It is much more overtly stony/minerally & showy.  a237


Samsara is the project of Mary & Chad Melville.  Chad, by day, oversees his family’s estate vineyard in the Santa Rita Hills appellation of Santa Barbara county.  Samsara is his opportunity to also oversee the winemaking, which completes his vision of what a Pinot Noir can be from the ground to the bottle.  The fruit for their 2011 Pinot Noir “Santa Rita Hills” comes from Kessler Haak & Rita’s Crown vineyards (clones 115, 667 & 777).  This wine sees 30% whole cluster & NO new oak.  It certainly displays the sultry, more masculine, thoroughbred style of Pinot which Samsara has become known for.  The 2011 just seems more elongated & higher in acidity than other vintages.   The 2010 Pinot Noir “Cagassacchi Vineyard”, on the other hand, is exclusively clone 115, 50% whole cluster & 50% new oak.  It definitely has more grandeur & presence.  a236

 2011 Robert Biale Zinfandel “Founding Farmers” is sourced from 2 of the oldest vineyard sites in the Napa Valley–Varossa (planted in 1885) & Kraft (planted in 1865).  The 2011 is from Varossa’s “young” vines (20 years old)–non-irrigated, creekside gravel located over by Spottswoode.  The 2011 Robert Biale Zinfandel “Rocky Ridge” comes from a 1500 feet hilltop vineyard, planted in 2001, overlooking Lake Sonoma.  The soil is shallow, broken basaltic shale.  In both cases the wines were aged for 14 months in Burgundian oak (of which 20% is new).  Looking over the list of plant material for the 2 vineyards, we did not thankfully see any Primitivo listed, making them both stellar examples of Californian RED Zinfandel.

Categories : New Releases, Wine
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A Taste of 3 Austrian Wines

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Just the other day we tasted 3 interesting Austrian wines you might want to consider.  The first 2 come from Heidi Schrock.  The 10 acre estate vineyard is located in the village of Rust (Burgenland), which is roughly 5 miles from the Hungarian border.  The ampitheater of rolling, sandy, southfacing hillsides (with some clay & calcareous) near Lake Neusiedel traditionally result in rich, viscous wines. 

2012 Gelber Muskateller  w-1

This grape variety is believed to be the same as the Muscat Blanc a Petits Grains, & comprises 95%, of this wine, with the remaining 5% being Muscat Ottonel. Fermented in stainless, there is 3 grams per liter residual sugar, 5 total acidity & finished off at 13.5 alcohol.  As expected this wine has very perfumed, “crazy kine” fruity aromatics–lychee immediately comes to mind with lots of ripe pears & a distinct wet stone minerality.  The has lots of viscosity, bordering unctuous with a liveliness in the middle & finish.

2012 Rose Biscaya

I haven’t yet been able to find out what grape varieties make up this blend.  I was told there were 8?….which tells me there must be some white grapes included.  The wine is fermented in stainless steel & some old wood.  It has 3.8 grams per liter of residual sugar and 6.6 total acidity.  This is NOT a light ethereal PINK wine.  It, too, has viscosity with a distinct textural edge going on.  It however is NOT heavy at all….BUT I would look to pair with lighter meats, charcuterie & even stews.  W-2

2006 Wallner Namenlos

Namenlos means Nameless & comes fro the Sudburgenland, one of the smallest growing areas (500 hectares) & coolest.  They are known for their genuine, typical, earthy Blaufrankisch red wines, which are hearty, extroverted yet delicious.  This cuvee is produced from vines which average 40 years in age & aged in old oak.

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