Explorer’s Club: September 2026

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Click below to learn more about this month’s club selections!

1. WEINGUT BRAND “THE ELECTRIC CHARDONNAY ACID TEST”

Pfalz, Germany

Grape Varietals

  • Chardonnay 
  • Riesling 

Location

Country: Germany
Region: Pfalz
Area: Northern Pfalz, around Bockenheim

The Brand family vineyards are in Bockenheim at the northern edge of the Pfalz, near the Rheinhessen border. The area is cooler than much of the Pfalz and includes significant limestone soils, helping give the wine its pronounced acidity and mineral character.

Cellaring

Best enjoyed: Now through 2030

This is deliberately a fresh, energetic style of Chardonnay rather than a wine built for decades of aging. Its high acidity should allow it to develop for several years, but its greatest appeal is its citrus-driven freshness and immediacy. With age, expect some of the primary citrus and green-fruit character to soften toward baked apple, lemon curd and more savory/mineral notes.

Tasting Notes

This is Chardonnay almost turned on its head: rather than rich, buttery or heavily oaked, Electric Chardonnay Acid Test is bright, lean and intensely energetic. Expect crunchy green apple, lemon, lime and Meyer lemon alongside pear and stone fruit, with a chalky, mineral edge. The small amount of Riesling heightens the aromatics and gives the wine an additional jolt of acidity and lift. The palate is dry and vibrant, with the limestone-rich soils and cool northern Pfalz climate contributing tension and freshness. It is an excellent example for showing just how different Chardonnay can taste when grown in a cool climate and handled with a light touch.

Food Pairings

The wine’s high acidity makes it exceptionally food-friendly. Pair it with oysters, crudo, ceviche, sushi, fried seafood, schnitzel, bratwurst, roast chicken or pork, as well as fresh goat cheese and creamy cheeses. Its acidity is particularly useful with fried or richer foods because it cuts through fat and refreshes the palate. It would also work beautifully with lemon-herb chicken, fish tacos, asparagus, green vegetables or a simple cheese and charcuterie board.

Producer

Weingut Brand is run by brothers Daniel and Jonas Brand in Bockenheim in the northern Pfalz. Their family had farmed without herbicides and pesticides since the 1990s, and the brothers converted the estate’s approximately 18 hectares to certified organic farming, receiving certification in 2018. They also incorporate biodynamic practices and work with individual vineyard parcels separately to better understand and express each site. In the cellar, they favor spontaneous fermentation, stainless steel and older wooden vessels rather than techniques that obscure the fruit. The result is a distinctly modern expression of German wine: energetic, low-intervention and strongly tied to place.

2. MARINO ABATE “ARIDDU” GRILLO SICILIA DOC

Sicily, Italy

Grape Varietals

  • 100% Grillo

Location

Country: Italy
Region: Sicily
Appellation: Sicilia DOC
Production Area: Marsala, Trapani — Western Sicily

The vineyards are located around Marsala on Sicily’s western end. The producer lists the Ariddu vineyard at approximately 150 meters elevation, with vines averaging around 25 years old.

Cellaring

Best enjoyed: Now through 2030.

Ariddu is made primarily to emphasize Grillo’s freshness, aromatic character and savory Mediterranean quality. It has enough acidity and concentration to develop for several years, although I would favor drinking it relatively young while its citrus, peach, floral and herbal qualities remain vivid.

Tasting Notes

Ariddu is a wonderfully expressive example of Grillo, one of western Sicily’s signature white grapes. The wine opens with yellow peach, white melon, citrus and orange blossom, joined by distinctly Mediterranean notes of sage, herbs, white pepper and spice. On the palate it is dry, fresh and savory, with substantial acidity providing lift to the ripe Sicilian fruit. There is a pleasing salty quality running through the wine that keeps it refreshing rather than heavy. The overall impression is simultaneously sunny and coastal: ripe fruit, Mediterranean herbs, citrus and a persistent mineral-savory finish.

Food Pairings

This is an especially natural partner for Mediterranean and Sicilian cuisine. Try it with grilled or roasted fish, shrimp, calamari, octopus, seafood pasta, linguine with clams or risotto. It is also excellent with grilled chicken, fresh goat cheese, vegetable dishes and egg-based dishes. The combination of citrus, acidity and savory character makes it particularly successful with foods containing olive oil, herbs, lemon, capers or salty cheeses. The importer specifically recommends fish, eggs, white meats, goat cheeses, pasta and risotto.

Producer

Marino Abate is a family winery based in Marsala in western Sicily. The current project is closely associated with Vincenzo Marino Abate, who built upon the agricultural knowledge passed to him by his father Angelo and grandfather while bringing a younger, experimental perspective to the family’s work. The estate emphasizes organic viticulture, sustainability and the expression of western Sicily’s varied soils and native grapes. Rather than treating Sicily simply as a source of ripe fruit, Marino Abate seeks to show the differences created by individual sites, soils and varieties. Ariddu is particularly representative of that philosophy: an organically grown, distinctly Sicilian interpretation of Grillo.

3. MIGUEL TORRES CHILE ÁNDICA ROSÉ

Curicó Valley, Chile

Grape Varietals

  • Pinot Noir
  • Monastrell (Mourvèdre)

Location

Country: Chile
Region: Central Valley
Appellation: D.O. Curicó Valley

Cellaring

Drink: Now–2029

Tasting Notes

Ándica Rosé combines the elegance of Pinot Noir with the more Mediterranean personality of Monastrell. It is a delicate pale pink with aromas of fresh red berries and flowers, followed by a juicy, lively palate driven by bright acidity. The wine is dry and refreshing but has more body and persistence than its pale color might suggest. Citrus and floral notes emerge toward the finish, while the red fruit gives the middle palate a soft, summery character. The grapes are whole-bunch pressed without maceration, fermented at cool temperatures and see no wood aging, preserving the freshness and purity of the fruit.

Food Pairings

This rosé is extremely versatile. Pair it with grilled salmon, shrimp, ceviche, sushi, chicken, pork, Mediterranean salads, charcuterie, pizza or lighter pasta dishes. It would also work beautifully with grilled vegetables, fresh cheeses and summer dishes featuring tomatoes or herbs. The combination of acidity, red fruit and moderate body also makes it a particularly good rosé for barbecue—the wine has enough flavor to stand beside grilled foods without becoming heavy.

Producer

Miguel Torres Chile was established in the Curicó Valley in 1979 when Spain’s Familia Torres expanded into Chile. The winery became influential in modern Chilean wine, introducing or advancing techniques that were innovative in the country at the time while later becoming strongly associated with organic agriculture, sustainability, fair trade and the recovery of historic Chilean varieties such as País and Carignan. The Torres family remains involved through its fifth generation. Ándica represents the winery’s environmentally focused side, emphasizing organically grown grapes and the biodiversity of Chile’s wine regions.

4. TERRE GAIE “BRANDO” CABERNET FRANC

Veneto IGT, Italy

Grape Varietals

  • 100% Cabernet Franc

Location

Country: Italy
Region: Veneto
Appellation: Veneto IGT
Area: Vo’ Euganeo / Colli Euganei

Cellaring

Best enjoyed: Now through approximately 2030

Tasting Notes

Brando shows the softer, fruit-driven side of Cabernet Franc. The wine is ruby red moving toward garnet, with inviting aromas of plum, blackberry and vanilla. The palate is dry, rich and harmonious, with ripe dark fruit framed by smooth, velvety tannins rather than aggressive structure. Part of the wine matures in oak while the remainder stays in stainless steel before the components are blended, allowing a subtle vanilla and rounded quality without overwhelming Cabernet Franc’s natural freshness. The finish is persistent and balanced.

Food Pairings

Pair Brando with roast pork, grilled sausages, burgers, roast chicken, duck, lamb, meatballs, mushroom dishes or pasta with ragù. Its softer tannins also make it excellent with aged or semi-aged cheeses such as Asiago, Fontina or Pecorino. For a vegetarian pairing, try mushroom risotto, lentils, grilled eggplant or polenta with mushrooms. Unlike a massive Cabernet Sauvignon, Brando can comfortably accompany moderately rich foods without overwhelming them.

Producer

Terre Gaie is based in Vo’ in the Euganean Hills of Veneto and was established in 2004 on family-owned land. Salvatore Lovo, Rita Ferasin and Silvia oversee the winery, which works with approximately 50 hectares of vineyards, most owned by the family along with fruit from long-term partner growers. The vineyards are largely southwest-facing, and the winery works with both indigenous Italian grapes and international varieties suited to the region. Terre Gaie describes its farming as practicing organic, with an emphasis on producing approachable wines that still reflect the distinctive hills of the Colli Euganei.

5. FORBES CREEK VINTAGE SELECTION CABERNET SAUVIGNON

Lake County, California

Grape Varietals

  • Cabernet Sauvignon

Location

Country: United States
State: California
Region: Lake County
Appellation: Red Hills Lake County

The Vintage Selection Cabernet Sauvignon is associated specifically with Red Hills Lake County, an area immediately north of Napa County known for its elevation, volcanic soils, sunshine and significant day-to-night temperature swings.

Cellaring

Drink now through approximately 2031.

This is a fruit-forward California Cabernet designed to be accessible relatively young rather than a Cabernet requiring a decade in the cellar. Cabernet Sauvignon’s tannin and structure nevertheless give it enough material to evolve for several years. Expect the fresh blackberry and plum character to become softer and more integrated while cedar, cocoa and savory notes become more apparent.

Tasting Notes

Forbes Creek Cabernet Sauvignon offers a classic, approachable California Cabernet profile built around ripe blackberry and plum, accompanied by cedar, cocoa and subtle oak. The palate is dry and structured, with firm but approachable tannins and enough fruit to keep the wine generous rather than austere. Dark fruit carries through the mid-palate before moving into cedar, cocoa and oak on the lingering finish. It is a satisfying style for Cabernet drinkers who enjoy ripe California fruit but still want enough tannin and structure for the wine to work at the dinner table.

Food Pairings

Cabernet Sauvignon calls for protein and richer flavors. Pair this with grilled steak, roast beef, burgers, barbecue, braised short ribs, lamb chops or venison. The wine’s dark fruit also works well with smoky or charred foods, while its tannins are softened by fatty cuts of meat. For a meat-free pairing, try portobello mushrooms, lentil dishes, aged cheddar or other firm aged cheeses. Beef, grilled meats, barbecue and game are among the specifically recommended pairings for the wine.

Producer

Forbes Creek is a California wine label producing several varietal wines, including Cabernet Sauvignon. The Vintage Selection Cabernet is associated with Red Hills Lake County. The emphasis here is on accessible, varietally recognizable California wine: in the Cabernet, ripe dark fruit, structure and oak-derived complexity delivered in a style intended to be enjoyable without extensive cellaring.

6. STOLPMAN VINEYARDS ESTATE ROSÉ

Ballard Canyon, California

Grape Varietals

  • 80% Grenache
  • 10% Syrah
  • 10% Mourvèdre

Location

Country: United States
State: California
Region: Santa Barbara County
AVA: Ballard Canyon
Vineyard: Stolpman Estate Vineyard

This is an estate-grown rosé, meaning the grapes come from Stolpman’s own Ballard Canyon property rather than being sourced from vineyards elsewhere on the Central Coast. Ballard Canyon is known for its limestone-rich soils, dry-farmed vineyards and strong Pacific influence, which helps preserve acidity despite Southern California sunshine.

Cellaring: Drink Now

This is an example of an age-worthy rosé. Even when the 2021 was released, Stolpman specifically noted that it would continue gaining texture and complexity over the coming months and years. Its combination of concentrated dry-farmed fruit, bright acidity and partial fermentation/aging in neutral French oak gives it more staying power than a simple, light summer rosé.

Tasting Notes

The 2021 Estate Rosé is light peach in color and shows a layered combination of stone fruit, firm strawberry and fresh citrus, along with the floral intensity that Stolpman associates with its tiny, concentrated dry-farmed grapes. On the palate, bright acidity arrives immediately, but underneath that freshness is a surprisingly substantial, tactile texture. The wine is crisp and dry rather than fruity-sweet, yet it possesses enough weight and depth to feel like a serious table wine rather than simply a refreshing aperitif. The winemaking helps explain that texture. The wine was fermented 50% in stainless steel and 50% in neutral 500-liter French oak puncheons, then aged for four months in stainless steel and neutral French oak. Because the oak is neutral, it contributes texture rather than obvious vanilla or toast flavors.

Food Pairings

This is a rosé that can comfortably accompany an entire meal. Pair it with grilled salmon, tuna, shrimp, crab, lobster, grilled chicken, roast pork, charcuterie or Mediterranean dishes. It would be especially good alongside Provençal-style foods such as grilled vegetables, ratatouille, tomato-based dishes, olives, herbs and goat cheese. The Grenache brings ripe red and stone fruit, Syrah adds savory depth, and Mourvèdre contributes structure, making the wine substantial enough for foods that might overwhelm a very delicate rosé.

Producer

Stolpman Vineyards is a family-owned estate in Ballard Canyon in Santa Barbara County, founded by Tom and Marilyn Stolpman. The estate’s philosophy revolves around its distinctive limestone-rich site, dry farming, native fermentation and relatively minimal intervention in the cellar. Stolpman also has an unusually strong commitment to its vineyard workforce: its vineyard crew, known as La Cuadrilla, is employed year-round, and the winery has developed programs designed to give vineyard workers greater stability and participation in the success of the estate.

The Estate Rosé reflects Stolpman’s more serious approach to pink wine. For years the estate focused primarily on a pure Grenache rosé, but after a research trip to Bandol in Provence in 2019, the team became interested in adding Mourvèdre and Syrah. They first incorporated those grapes in 2020 and were so pleased with the result that they continued the approach in 2021. The resulting Grenache-Syrah-Mourvèdre blend is essentially Stolpman’s Ballard Canyon interpretation of a structured southern French rosé.