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Sonder Wines Cinsault Rose 2022

(Carefully curated notes below are taken from the Producer’s Website)

Varietal: 100% Cinsault

Location: Columbia Valley AVA, WA

Drink or Cellar? Drink now or cellar for a year

Some tidbits:

Choosing Cinsaut vineyards with rose in mind, we focus on vineyards with good shading and naturally higher crop loads to help the vines grow the refreshing, plump grapes perfectly suited for rose. The grapes are harvested early to capture the flavors we like, such as watermelon pith, while retaining crisp and refreshing acidity.

Tasting notes:

A bright, elegant summer wine. Notes of pomegranate, raspberry, and strawberry with a savory finish.

Food pairings!

• Grilled salmon or seared tuna: The wine’s acidity complements the richness of fatty fish.
• Shrimp skewers or ceviche: Its freshness enhances the delicate flavors of seafood.
• Lemon herb chicken or turkey burgers: Light meats pair well with its fruity notes.​
• Ratatouille or grilled vegetable skewers: The wine’s savory finish matches well with roasted veggies.
• Salads with goat cheese or strawberries: Its bright fruit complements fresh greens and tangy cheeses.​
• Soft cheeses like chèvre or brie: The creaminess balances the wine’s acidity.
• Cured meats such as prosciutto or salami: Their saltiness pairs nicely with the rosé’s fruitiness.​
• Thai or Vietnamese dishes: The wine’s fruitiness can temper spicy and aromatic flavors.

From Them to You!

Our winemaking approach is simple: shepherd the grapes from the vineyard to the bottle.  Sonder wines are hand crafted with as little intervention as possible. The wines we make are the wines we love to drink: bright, playful, juicy and, most importantly, delicious.

Our wines are unique. As a small winery, we have the freedom to play and experiment to craft an exciting spectrum of wines. Using different winemaking styles and keeping an open mind has led us to creating fresh and ever changing wines that capture a moment in time. Driven by simplicity & authenticity, we strive to make lo-fi wines that showcase each vineyard and the different punches mother nature throws at us.

Established in 2016 by Riley Miller, Sonder focuses on minimal intervention wines from Washington State. 

Sonder is about making fun, energetic, hand crafted wines while working with some of the best grape growers in the state

Source:  https://www.sonderwines.com/

Bulletin Place South Eastern Australia Pinot Grigio 2021

(Carefully curated notes below are taken from the Producer’s Website)

Varietal: Pinot Grigio 

Location: Barossa Valley, Australia

Drink or Cellar? Drink now

Some tidbits:

Bulletin Place inspired by the historic building site, located along the famous Sydney harbor. Built in 1816, later becoming one of the best known wine houses. The 2021 vintage in South Eastern Australia overall was a very high quality vintage with healthy yields. This was due to persistent rainfall events during the early growing season in Winter and Spring, allowing ample soil moisture storages for the warm Summer ahead.

Tasting notes:

Showcasing the true traits of Australia, Bulletin Place Pinot Grigio has aromas of stonefruit with hints of almonds.  A refreshing & crisp palate. Tight acid with great length of flavours of nashi pear & lime.

Food pairings!

• Seafood & Light Proteins: Grilled white fish; Shrimp scampi; Poached salmon; Seared scallops
• Poultry & Pork: Lemon herb chicken; Chicken piccata; Pork tenderloin with apple glaze
• Vegetarian Dishes: Risotto primavera; Pasta with light cream sauces; Garden salads with vinaigrette; Grilled vegetable skewers
• Spicy & Asian-Inspired Cuisine: Thai green curry; Vietnamese spring rolls; Spicy sushi rolls

From Them to You!

Bulletin Place was founded by Leonard Paul “Len” Evans. A leader at the forefront of the early Australian wine industry’s drive for quality and international recognition, Evans was often referred to as “the godfather of the Australian wine industry” and was Decanter Magazine’s “Man of the Year” in 1997. A former chairman of the National, Sydney, and Adelaide Wine Shows, he was also the founder and expert blender of Evans Wine Company, which was established to export Australian wines around the world. The principal export label, Bulletin Place, was named for Evans’ famous club and shop in Sydney. After Evans’ death in 2007, Bill Calabria, owner of Calabria Family Wines, took over the Bulletin Place label. Calabria Family Wines is a dynamic family-owned company that was established in 1945 in the Riverina region. They are committed to producing outstanding premium wines and are proud to carry on Len Evans’ great tradition through the Bulletin Place brand.

Source:  https://www.vineyardbrands.com/producer.aspx?id=21 

Chamisal Vineyards Chardonnay USA 2021

(Carefully curated notes below are taken from the Producer’s Website)

Varietal: Chardonnay

Location: San Luis Obispo, California 

Drink or Cellar? Drink now 

Some tidbits:

Chamisal Vineyards was one of the first wineries in California to make an unadorned style of Chardonnay that celebrates the variety’s innate characteristics. Fresh and undeniably coastal, our SLO County Chardonnay is the next iteration in our journey towards crafting the ultimate expression of this captivating variety. Continuing and evolving the tradition of our “Stainless” Chardonnay, the winemaking team continues to experiment with new techniques that allow the wine to retain its focus and pure, crisp, balanced style. Sourced from coastally influenced vineyards that range, in the north from the Salinas Valley in Monterey County down to our very own Chamisal Vineyard in San Luis Obispo County. 

Tasting notes:

A clean, bright, and refreshing chardonnay that bursts with aromas of honeysuckle, green apple, and hints of lime zest. Lifted notes of citrus and white peach on the palate mingle with a hint of salinity that balances with a crisp acidity, leading a long and vibrant finish.

Food pairings!

• Grilled Seafood: The wine’s citrus notes enhance the flavors of grilled fish like halibut or sea bass. ​
• Lightly Sauced Pasta: Pair with pasta dishes featuring light cream or lemon-based sauces to complement the wine’s freshness. ​
• Hors d’oeuvres: Its crisp profile pairs well with a variety of appetizers, from bruschetta to goat cheese crostini. ​
• Poultry Dishes: Roasted chicken or turkey with herbs can be elevated by the wine’s acidity and fruit character.

From Them to You!

The first vineyard planted in 1973 in what would become the Edna Valley AVA, Chamisal Vineyards is located just outside the city of San Luis Obispo on California’s Central Coast. A specialist in Chardonnay and Pinot Noir, Chamisal Vineyards strives to produce wines that express the wild and inspiring beauty of California’s Central Coast and, more specifically, our 82-acre estate vineyard.  Chamisal Vineyards has become one of the most renowned producers of Chardonnay and Pinot Noir on California’s Central Coast. Our estate vineyard encompasses 82 acres planted across three distinct soil types: Chamise Shaly Loam, Tierra Sandy Loam, and Salinas Clay Loam. Located just five miles from the Pacific Ocean, our estate vineyard thrives in one of the coolest cool-climate regions across the winegrowing world. The maritime influence of our proximity to the Pacific Ocean has a huge influence on the quality and character of our wines. Our vineyard receives the benefit of a longer and more temperate growing season, allowing for the development of complexity and intensity in our wines, balanced by a coastal freshness that has become a hallmark of our wines. We are constantly learning from our vineyard and adapting and evolving our faming methods and the way we make our wines in the cellar. Each vintage is a culmination of the vintages before it, a patient and persistent progression of tinkering, experiments, and adjustments in the cellar to nudge each wine closer to its fullest and highest expression.

Source:  https://chamisalvineyards.com/ 

Calcu Gran Reserva Cabernet Franc 2022 Chile

(Carefully curated notes below are taken from the Producer’s Website)

Varietal: Cabernet Franc

Location: Colchagua Valley, Chile

Drink or Cellar? Drink now or cellar through 2027

Some tidbits:

Calcu Gran Reserva is the result of an exceptional terroir.  Located in Marchigue-Colchagua Valley–just 29km from the Pacific Ocean, its vineyards have granitic soils with a high clay content and low fertility. These conditions deliver a fantastic natural concentration, structure, and elegance to its wines. 

Tasting notes:

Deep and bright velvet red, this cabernet franc has an expression marked by black berries and hints of floral aromas. Excellent balance on the palate, elegant tannic structure and long and fruity finish.

Food pairings!

• Grilled and Roasted Meats: Grilled lamb chops with rosemary and garlic; Roasted pork tenderloin with herb crust; Beef lasagna with rich tomato sauce; Sausage and fennel pasta ​
• Poultry and Game: Herb-roasted chicken with tarragon cream sauce; Duck breast with cherry glaze; Turkey burgers with cranberry relish​
• Vegetarian Options: Eggplant Parmesan; Mushroom risotto; Stuffed bell peppers with quinoa and herbs; Grilled portobello mushrooms

From Them to You!

Calcu was founded in 2003 as a special and unique project by the Hurtado family, who, with over 100 years of experience producing quality wines in the Colchagua Valley, found a unique location in Marchigüe, marked by granite hills. These hills inspired the name Calcu Vineyards, which comes from a play on words: “Calel” (hill) and “Curá” (stone). The granite hills with clayey slopes, the vineyard’s proximity to the sea—just 26 kilometers from the Pacific Ocean—and the height of the hills with different orientations allow for a perfect combination that reflects the vineyard’s personality and gives rise to the characteristic seal of freshness with structure, vigor, and depth of each of the Calcu wine varieties.

Sustainability is a core value for the Hurtado family, where deep care for the environment, workers, and the local community prevails. Vineyards in Calcu were designed in small blocks of short rows that limit soil erosion, and the sloping rows were designed to reduce the risk of accidents for farm workers. During the planting of the vineyards, special care was taken to respect natural rock formations, clay deposits, and native trees. In partnership with CONAF (National Agricultural Council of the Argentine Republic), 4,500 native plants were also planted in the ravines near the vineyards to increase biodiversity and protect endangered native species such as chaguales, huinganes, and carob trees, among others. This helps control erosion and restores the habitat of endangered wildlife such as giant hummingbirds, quiques, chillas, and owls. This, combined with the use of sheep to control weeds and increase fertility in the weakest areas of the soil, means that only minimal applications of authorized agricultural inputs are required for wine-producing vines. Source: https://calcu.cl/

Crous St Martin 2019 Cairanne “Les Goupilles”

(Carefully curated notes below are taken from the Producer’s Website)

Varietal: 25% Grenache, 25% Syrah, 25% Carignan, 25% Mourvedre

Location: Rhone Valley, France

Drink or Cellar? Drink now or cellar through 2029

Some tidbits:

The vines are located between the villages of Cairanne and Rasteau, having a red – brown alluvial soil with a high iron content, located against the slopes. The sub-soil is grey clay originating from algae deposit when the Mediterranean was up here util 3 million years ago. This brings a lot of complexity to the wine, dark colors, some extra structure, the reason for which Cairanne is a CRU, the highest level in the Rhone appellation structure. The vineyards are located in “Estevenas”, “Garrigue” and “les Douyes”

Tasting notes:

Bright ruby with carmine reflection. Complex nose with delicate red berry aromas. Mouth is delicious with beautiful volume and silky tannins.

Food pairings!

• Herb-crusted lamb chops or slow-roasted leg of lamb
• Grilled sausages (especially herbed or garlic sausage)
• Roast duck with figs or cherry sauce
• Beef stew or braised short ribs
• Roast chicken with Provençal herbs (thyme, rosemary, oregano)
• Ratatouille (perfect with the Rhône herb notes!)
• Stuffed eggplant or zucchini boats with couscous and herbs
• Wild mushroom tart or mushroom risotto
• Lentil stew with smoked paprika

From Them to You!

Crous St Martin is located in the north-east of the Châteauneuf-du-Pape appellation. The origin dates from 1879 which coincides with the restauration of St Martin’s Cross (“Crous” in local provincial language), which the monks had installed to indicate the road to Châteauneuf. St Martin is considered the messenger of civic rights and sharing. An allusion was already made at sharing wine, by integrating the shape of a bottle in the Cross itself…. 

Crous St Martin is a collaboration between Rhone expert Harry Bosmans and Eric Bonnet of Domaine Bastide Saint Dominique. Harry is a household name amongst quality growers in the Rhone Valley and an invaluable resource thanks to his skill on both the production side and on the sales side. Eric’s family has been growing grapes in the north-east corner of the Chateauneuf-du-Pape appellation for three generations now, with 120 acres of vines in their name. Eric’s father began to make wines at Bastide Saint Dominique in 1980, quickly establishing the property as an elite player in Chateauneuf-du-Pape. Eric, now 39 years old, spent his early winemaking years up North in Burgundy, and that influence still shows in the delicate balance he is able to achieve between power and detail. 

Source:  https://crousstmartin.com/ 

Rouge Vin de France Cyril & Jean-Mi France 2023

(Carefully curated notes below are taken from the Producer’s Website)

Varietal: Cabernet & Syrah

Location: Languedoc, France

Drink or Cellar? Drink now or cellar until 2027

Some tidbits:

“Cyril & Jean-Mi VdF Rouge is a blend of Cabernet Sauvignon and Syrah grown on sandy clay/limestone soils in certified organic vineyards. Both grapes were naturally fermented separately in cement vats. Vinified with no SO² in cement vats and blended 3 months before bottling in stainless steel. A vibrant and easy-drinking red wine, full of juicy red fruit flavors like cherry and raspberry, with a touch of earthiness. Smooth on the palate with seamless tannins and a bright finish.”

Tasting notes:

Cyril & Jean-Mi  Rouge is a vibrant, easy-drinking red wine, juicy and full of red fruit flavors cherry and raspberry, with a hint of earthiness. Smooth on the palate with seamless tannins and a bright finish.

Food pairings!

• Grilled eggplant or ratatouille – complements the wine’s savory, earthy character
• Mushroom and lentil stew – mirrors the wine’s subtle umami and spice
• Stuffed bell peppers with herbs and rice
• Beet and goat cheese salad with a balsamic glaze
• Herb-roasted chicken or chicken tagine
• Turkey burgers with garlic aioli or cranberry chutney
• Duck breast with plum or berry reduction
• Grilled lamb skewers or Moroccan lamb stew
• Sausage and white bean cassoulet
• Charcuterie boards with pâté, salami, olives, and rustic bread

About Them to You!

“About Cyril & Jean-Mi: The idea is simple. Provide a delicious wine inexpensively, and of course, naturally made. Cyril runs a rather large estate of vineyards some parts he runs, the other, including a plot of old Syrah and a plot of Cabernet Sauvignon, he rents to his friend Jean Michel, who brings the fruit to the cave cooperative he runs, “Les Vignerons de Quissac”. Jean Mi has been running the cave coop like the old days, it is a vignerons-owned operation producing very standard wines for various markets, but Jean Mi has been interested in exploring a more natural approach to vinification. So, with Cyril overseeing all aspects in the cellar, they vinified 100hl of Cabernet Sauvignon and another 100 of Syrah separately, macerated for 10/11 days, entirely sans souffre, then blended in cement and settled in stainless vat before bottling with 10ppm so2 added. IIt often feels like these wines, the balance of the Austere Cabernet to the more in-your-face southern Syrah, is always working out in a way that showcases the terroir, making the varietal aspect secondary.”