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Pouilly Fume Bouchie Chatellier ‘Argile’ 2023 Loire France:

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

Varietal Composition: Sauvignon Blanc

Location: Pouilly-Fumé AOC

Specialty Factor: Silex (flint) soils, similar to prestigious producers, giving it deep minerality

Cellar Aging: Drink now or cellar through 2027

A Few More Details

Specifically, Pouilly-Fumé “Argile à S” 2023 is a parcel-driven cuvée sourced from vineyards with clay-rich soils (“argile”) mixed with silex, which contribute both texture and the hallmark flinty character of the appellation. The wine is made to emphasize purity and site expression, showing bright citrus and green apple flavors alongside pronounced mineral and smoky notes. Compared to the domaine’s classic bottlings, Argile à S is typically more focused and slightly more structured, with added mid-palate depth while retaining freshness. It is vinified primarily in stainless steel to preserve aromatics and clarity, making it an excellent expression of terroir that is enjoyable young but capable of short-term aging.

Tasting Notes

A crisp, mineral-driven Sauvignon Blanc with aromas of lemon zest, grapefruit, white flowers, and subtle grassy notes. On the palate it shows bright acidity, citrus and green apple flavors, and a distinctive flinty, chalky minerality typical of Pouilly-Fumé. The texture is clean and focused with good concentration and an elegant, lingering finish. Overall, it’s fresh, precise, and expressive of Loire Valley terroir.

Food Pairing Suggestions!

• Seafood & Shellfish
  • Oysters on the half shell with lemon or mignonette
  • Shrimp, prawns, or crab (steamed or lightly dressed with citrus)
  • Seared scallops with lemon beurre blanc
  • Grilled or poached white fish (sole, halibut, cod)
• Classic Loire Pairings
  • Fresh goat cheese (chèvre) — especially Crottin de Chavignol
  • Goat cheese salads with herbs and citrus vinaigrette
  • Ricotta or fresh cheeses with lemon zest
• Vegetables & Light Mains
  • Grilled or roasted asparagus with lemon
  • Zucchini, fennel, or green beans
  • Spring peas or pea risotto
  • Herb-forward salads (parsley, tarragon, chives)
• Poultry & Light Proteins
  • Roast chicken with herbs and lemon
  • Turkey breast with light gravy or citrus accents
  • Chicken piccata or chicken with capers
• Pasta & Simple Dishes
  • Pasta with olive oil, lemon, and herbs
  • Seafood pasta (no heavy cream)
  • Risotto with herbs or asparagus

About:

Domaine Bouchié-Chatellier is a family-run estate located in Pouilly-Fumé in France’s Loire Valley, with a history spanning four generations of vinegrowers. Based in the hills of Saint-Andelain overlooking the Loire River, the domaine farms classic Pouilly-Fumé soils of flint (silex), clay, and limestone, which give their wines a distinctive smoky, mineral character. The estate focuses exclusively on Sauvignon Blanc, emphasizing terroir expression and balance rather than overt power. Vineyards are traditionally farmed, grapes are hand-harvested, and winemaking is careful and precise, using temperature-controlled fermentations to preserve freshness and purity. Their range of cuvées, including Argile à S, highlights specific soil types and vineyard parcels. Today, the domaine is led by Arnaud Bouchié, who blends generational knowledge with modern techniques. Bouchié-Chatellier is widely respected for producing elegant, mineral-driven Pouilly-Fumé wines that combine crisp acidity, refined fruit, and a strong sense of place.

2017 FIVE STAR CELLARS ‘STELLAR’ RED, WALLA WALLA VALLEY, USA WALLA WALLA VALLEY WASHINGTON

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

Varietal Composition: Cabernet Sauvignon Bordeaux blend

Location: Walla Walla Valley

Specialty Factor: Limited production numbers

Cellar Aging: Drink now or cellar through 2030

A Few More Details

This wine comes from exceptional vineyards such as Pepperbridge, Summit View, Blue Mountain, and Seven Hills, all renowned for their high-quality fruit.

Tasting Notes

Bold magenta color with a sultry appearance. This wine smells like the spice rub for Prime Rib. Hints of white pepper and geranium. Flavors of cinnamon twists and plum tease the palate. Big and Bold.

Food Pairing Suggestions!

• Red Meat
  • Grilled or pan-seared ribeye, NY strip, or filet
  • Braised beef short ribs or pot roast
  • Beef tenderloin with mushroom or red wine reduction
• Lamb & Game
  • Herb-crusted lamb chops or rack of lamb
  • Venison or bison with juniper or berry accents
• Savory, Slow-Cooked Dishes
  • Beef bourguignon
  • Osso buco
  • Lasagna or pasta Bolognese
  • Mushroom risotto (especially with porcini)
• Cheese & Charcuterie
  • Aged cheddar, Gouda, or Comté
  • Manchego
  • Hard blue cheeses (in moderation)
  • Charcuterie with salami, prosciutto, olives, and nuts
• Hearty Vegetarian Options
  • Grilled portobello mushrooms
  • Roasted root vegetables
  • Lentil or mushroom stew
  • Eggplant parmigiana

About:

A family operation, from start to finish.

David Huse started Five Star Cellars 2000 as a small winery dedicated to a family approach. The first vintage consisted of 120 cases of Cabernet Sauvignon, which quickly doubled the following year with more Cabernet and added Merlot.

After a 2002 remodel and first crush at a larger site, Dave’s son, Matt, took over as winemaker. The family duo started adding in a small amount of Syrah to their growing list of vintages. When the new tasting room opened that year, Dave and Matt released the 2000 Cabernet Sauvignon, their first sell-out vintage.

Over the years, Five Star’s operation has grown with the Huse family, adding Traci Huse as financial director and wine club manager, Cameron Rushton as assistant winemaker and Lynda Gable as the Woodinville Tasting Room manager. Together, they have never strayed from the winery’s mission to provide high-quality Walla Walla wines to all.

About Our Wine Maker

Matt Huse was born and raised in the Walla Walla Valley. He graduated from Walla Walla High School in 1996, going on to attend Walla Walla Community College’s Carpentry Program. He worked in the community for three years with a local contractor, where he had the opportunity to work on a few wineries in the valley. Matt decided then that he didn’t want to “pound nails” for the rest of his life, and joined his father Dave in the wine business. He finished his degree in Enology and Viticulture at Walla Walla Community College in 2003, and began his life dream of producing Five Star Cellars wine.

It is from the name—Five Star—that Matt and his family developed their dedication to produce high-quality wines. We hope you enjoy our wines and share them with those who inspire you, as we do.