The Wines of Vega Sicilia

While Mexico is best known for Tequila, the country has a rather long and significant history when it comes to wine. It was in fact the first country in North America to plant vineyards. This began almost five hundred years ago during the Spanish occupation. Tequila would still be a few years off. In just over a decade the quality and success of the plantings became so significant that the King of Spain feared Mexico as competition to Spanish vineyards. Under the guise of protectionism he ordered crops destroyed and forbid anyone other than the monks from making wine. The idea of growing wine for personal consumption or sale would not arise again until after Mexican independence.

Once the ruling foreigners had been forced out of Mexico the situation developed a new set of problems. The next few centuries would see the country undergo steady bouts of war and internal strife. The unstable environment and constantly changing government made it nearly impossible to grow grapes. Making wine begins with good farming and in times of war and revolution the farmers and the land they work, both suffer. Hope began to emerge in the last thirty years as the government sought to restore the tradition. They decided heavy taxes to imported wines was the solution. The thought being, that people would support growing local wineries if international wine was more expensive. Unfortunately, the tiny developing operations were also facing high domestic taxes (40%) and extremely expensive growing conditions. In the end the people of Mexico were left with access to overpriced wines, both domestically and internationally, which has prevented millions from developing a taste for good, affordable wine we take for granted.

Today wine consumption is on the rise throughout North America and that includes Mexico. Dine at one of the plethora of tremendous restaurants in Mexico City and you will most likely be presented a wine list. Much of what is served comes from Europe, Chile, Australia and the US, but native production is growing. While most comes from the Baja area, there are also wines produced in La Laguna and the Parras Valley. One day in the not too distant future Mexico may be known for more than Tequila.

NV Billecart-Salmon Brut Rosé Champagne, France 85 NV Jose Dhondt Brut Blanc de Blancs Champagne, France (Grower) 58 NV Laurent-Perrier Brut Champagne, France 39 NV Gruet Brut Blanc de Noirs New Mexico 24 NV Adami "Garbel" Brut Prosecco Trevisio, Italy 19 '13 Saracco Moscato d'Asti Piemonte, Italy (Semi-Sweet) 23

'11 Gaja Rossj Bass Chardonnay Langhe, Italy 85 '10 Girardin 'Clos Du Cailleret' Chassagne-Montrachet Côte de Beaune, France 84 '12 Matrot Mersault Côte de Beaune, France 48 '12 Kosta-Browne "One Sixteen" Chardonnay Russian River, CA 70 '12 Cakebread Chardonnay Napa, California 40 '12 Louis Jadot Pouilly-Fuisse Macon, France 27 '11 Louis Michel Chablis Chablis, France 26 '12 Bründlmayer 'Zöbinger Heiligenstein' Gruner Veltliner Kamptal, Austria 40 '11 Huet Sec Le Haut-Lieu Vouvray Loire Valley, France 35 '11 Pride Mountain Vineyards Viognier Sonoma, California 37 '11 Miner 'Simpson Vineyard' Viognier California 25 '11 Villa Sparina Gavi Piemonte, Italy 27 '12 Adelsheim Pinot Gris Willamette Valley, Oregon 19 '12 Vacheron Sancerre Loire Valley, France 34 '12 Spy Valley Sauvignon Blanc Marlborough, New Zealand 26 '11 Nigl "Privat Senftenberger Pellingen Riesling Kremstal, Austria 55 '12 Leitz 'Rüdesheimer' Spätlese Riesling Rheingau, Germany (Semi-Sweet) 30 Kanbara "Bride of the Fox" Junmai Ginjo Sake Niigata, Japan (300 ml) 29 Infantes Orleans Borbón Manzanilla Fina Sanlucar de Barrameda, Spain 22

'11 Quintessa Meritage Rutherford, California

'10 Cain Concept Meritage Napa, California

'09 Roth Cabernet Sauvignon Alexander Valley, California

'10 Pride Merlot Spring Mountain, California

'10 Peju Merlot Napa, California

'10 Catena "High Mountain Vineyards" Malbec Mendoza, Argentina

'08 Allegrini Amarone della Valpolicella Classico Rosso Veneto, Italy

'08 Col D'Orcia Brunello di Montalcino Tuscany, Italy

'12 Beaucastel Châteauneuf-du-Pape Rhone, France

'10 Nalys Châteauneuf-du-Pape Rhone, France

'10 Pierre Amadieu Gigondas Rhone, France

'12 Qupe Syrah Central Coast, California

'11 Dom de l'Ameillaud Cairanne Cotes du Rhone Villages Rhone, France

'10 Avignonesi Vino Nobile di Montepulciano Tuscany, Italy

'08 Borgo Scopeto Chianti Classico Tuscany, Italy

'09 De Montille 'Champans Volnay Côte de Beaune, France

'12 Kosta-Browne Pinot Noir Russian River, CA

'09 Cristom 'Jessie's Vineyard' Pinot Noir Eola-Amity Hills, Oregon

'10 Goldeneye Pinot Noir Anderson Valley, California

'11 Torii Mor Pinot Noir Oregon

'12 Siduri Pinot Noir Russian River Valley, California

NV Pierre Peters "Cuvée de Réserve" Brut Blanc de Blancs Champagne, FR

NV André Clouet Champagne Brut Rosé Champagne, FR NV Delamotte Brut Champagne, FR

'07 Pahlmeyer Chardonnay Napa, California

'12 Donnhoff 'Oberhauser Leistenberg' Kabinett Rielsing Nahe, DE

'12 Leitz 'Rudesheimer Magdalenenkreuz' Spatlese Riesling Rheingau, DE

'09 Cain Five Meritage Spring Mountain, California

'10 Clife Lede Cabernet Sauvignon Napa, California

'08 Ciacci Piccolomini "Pianrosso" Brunello di Montalcino Tuscany, Italy

'08 Muga Reserva "Unfiltered" Rioja, Spain

'10 Ambroise Nuits St Georges Côte de Beaune, France

'12 Mount Eden Estate Pinot Noir Santa Cruz Mountains, CA

'10 Archery Summit "Premier Cuvee" Pinot Noir Willamette Valley, Oregon

We are born to love bubbles from the moment we discover their existence. That obsession begins early, apparent in the joyful eyes of even the smallest of children as they catch sight of these tiny spheres. The delight grabs kids whole, as they recklessly chase them while they dance on the wind. The obsession doesn’t end on the playground as any parent can confirm - it grows like a wildfire upon our first taste of soda, Pop Rocks, root beer or sparkling lemonade. Bubbles are no mere childhood crush; they are the foundation of massive industries supported by people of all ages. Even those who shake off that soda addiction are just as likely to have stocked their home with sparkling water or a Soda Stream machine. Of course, we can’t forget our country’s hundred-billion- dollar a year industry of bubbles, better known as the beer industry.

We are addicted to beverages that sparkle and yet with wine, many of us have a strained relationship to those with effervescence. It’s relegated to a token glass we raise up and clink at moments of celebration. But why? Ignoring that this is truly the finest form of carbonation. Sparkling wine is teaming with the most delicate and flavorful of all bubbles. Just watch for a single second and you’ll see dozens of bubbles form and float to the top, before gently bursting and filling the air with intoxicating aromas. What follows is the sublime, tingling sensation as the first sip touches the lips. Finally, the perfect conclusion, a grand moment of contentment and understanding summed up in the word “ahhh”.

If you’re still not convinced of the clear charms of sparkling wine answer these questions: 1) Why has every single wine producing country in the world found a way to make at least one version? 2) How can it be manly enough for the English traders who explored the world - Napoleon, Winston Churchill and James Bond - but not be the rest of us? 3) Champagne involves making wine twice, so you get double the effort for the same price as other great wines. How is this not the greatest value in the world of vino?

Put away doubt and bask in the timeless joy found in a glass of dancing bubbles.

“I could not live without Champagne

– in victory I deserve it, in defeat I need it”

– SIR WINSTON CHURCHILL

CHAMPAGNE POL ROGER

One of the most significant Champagne houses of the last 150 years, Pol Roger has never quite gotten its due in America. Beloved in Europe it was even the Champagne of choice for the most recent Royal Family wedding. Pure and elegant it is understated sophistication in bottle. What it lacks in ostentatious color choice on the label, it more than makes up for with stunningly delicate bubbles.

The immortal Sir Winston Churchill loved Pol Roger beyond all others. After his death the family began making a special bottle in his honor, in his style. I vividly remember trying the 1988 version and realizing after one sip that this would be the bar with which I would judge all other sparkling wines.

2000 Pol Roger ‘Sir Winston Churchill’ Tète du Cuvee Champagne, France

2002 Pol Roger Blanc de Blancs Brut Champagne, France

NV Pol Roger Brut Reserve Champagne, France

“Come brothers, hurry, I am drinking stars!”

– DOM PERIGNON

CHAMPAGNE PIERRE PETERS

Champagne has many traditions, but for the last hundred the most common is growers selling their grapes to the big houses. This is one reason the big houses can make sure the stuff in the bottle always tastes the same. They press and mix from all over the region, perfecting their own “coca cola” recipe. While many of these large operations are quite good, there is something to be said for terroir. Wine, which Champagne is first and foremost, is best when it reflects where it comes from.

Right now a renaissance is occurring. The little houses are returning to growing grapes for themselves, making wine, aging wine and creating bubbles. These producers have become known as FARMER FIZZ or GROWER CHAMPAGNE. Pierre Peters is in many ways the face of this collection of small, artisan wineries. Pierre’s son Rodolpho now runs the winery and is President of the Champagne Growers Association. His fruit comes from top rated vineyards and is a blend of 50% current vintage and 50% aged blend. Brilliant notes of stone fruit, winter grapefruit and lobster poached with anise and thyme flow forth. Somehow this wine is refined, yet decadent enough to make you howl in appreciation. The only way it gets better is if you drink it out of a Magnum.

NV Pierre Peters "Cuvée de Réserve" Brut Blanc de Blancs Champagne, FR

NV Pierre Peters "Cuvée de Réserve" Brut Champagne, France (MAGNUM) -The only thing better than Pierre Peters, is Pierre Peters out of a big bottle!

CHAMPAGNE & CLASSIC SPARKLING WINES

(*GROWER Champagne)

These wines deliver the classic experience of Champagne, using both the traditional method and traditional varietals of Pinot Noir, Pinot Meunier and/or Chardonnay.

'99 Salon Blanc de Blancs Brut Champagne, France

'98 Krug Brut Champagne, France

'04 Veuve Clicquot "La Grande Dame" Brut Champagne, France

'04 Delamotte Blanc de Blancs Brut Champagne, France

'04 Perrier-Jouët Champagne "Belle Epoque" Brut Champagne, France

NV René Geoffroy Rose de Saignee Brut Champagne, France *

'09 Jean Milan 'Symphorine' Brut Champagne, France *

NV Ruinart Blanc de Blancs Brut Champagne, France -For the month of December every bottle includes six roasted oysters.

NV Gaston Chiquet "Tradition" Brut Champagne, France *

'09 Schramsberg Blanc de Noirs Brut North Coast, CA

'06 Iron Horse "Ocean's Reserve" Blanc de Blancs Brut Sonoma, CA

NV Henriot Brut Souverain Champagne, France

'10 Argyle Brut Sparkling Willamette Valley, Oregon

T H E R O A D LESS TRAVELED

While I’ve never had much desire to test the theory that there is more than one way to skin a cat, I can assure you there are several exceptional methods for making bubbly. Here we explore the sometimes playful, occasionally serious, but always inviting versions from around the world that utilize non-traditional varietals or methods for getting that wonderful fizz into the bottle.

NV Ca' Del Bosco "Cuvée Prestige" Franciacorta Lombardy, Italy

'09 Huet "Petillant" Brut Vouvray Loire Valley, France -Crisp and minerally like classic Champagne, but with a vibrant mix of pear, melon, wild flower and honeyed notes thanks to the use of Chenin Blanc.

'12 Spiropoulous "Ode Panos" Brut Mantinia, Greece

'13 Bellenda Brut Prosecco Superiore Valdobbiadene, Italy

'11 Pederzana Grasparossa Lambrusco Emilia-Romagna, Italy

NV Chât Lavernette "Granit" Brut Nature Blanc de Noirs Beaujolais, France -A strikingly, bone dry bubbly made from the Gamay grape.

NV Marc Plouzeau "Perles Fines" Brut Rose Touraine Loire Valley, France

NV Cote Mas Cremant de Limoux Brut Rose Limoux, France

'11 Raventos i Blanc "De Nit" Brut Rose Conca del Riu Anoia, Spain

‘12 Naveran “Dama” Cava Penedes, Spain

NV Renardat-Fâche Cerdon du Bugey, France (Semi-Sweet) -Think sparkling wild berries and heirloom strawberries gently crushed into a bottle. Low alcohol and supremely inviting whether at the start or finish. '12 La Spinetta Moscato d'Asti Piemonte, Italy (Sweet)

T A S T E T H E O C E A N ; CRISP & MINERAL DRIVEN

The sea provides a bounty of riches that are often at their best when served uncooked, so the purity of the flavor just washes over you. Whether it’s our ceviche, crudo or cocteles, there’s no denying how they shine alongside a pristine white wine.

'13 Delaporte 'Monts Damnes' Sancerre Loire, France

'12 Andre Neveu Sancerre Loire, France

'12 Domaine de La Fruitiere Muscadet Sevre et Maine Loire Valley, France -The original oyster wine is still the king with briny bivalve mollusks.

'12 Les Anges Sauvignon Blanc Vin de Pays Du Val de Loire, France

'12 Argyros Estate Assyrtiko Thalassitis Santorini, Greece

'13 Pavlidis "THEMA" Sauvignon Blanc/Assyrtiko Blend Drama, Greece

'12 Scarpetta Sauvignon Blanc Colli Orientali del Friuli, Italy '12 Jankara Vermentino di Gallura Sardinia, Italy -Beautifully melds ripe fruit to wild herb with a salty, ocean water kick. A superb alternative to Sauvignon Blanc and a fine match for cocteles or crudos. '12 Vietti Roero Arneis Piemonte, Italy

'12 Deusa Nai Albarino Rias Biaxas, Spain

’12 Shaya “ARINDO” Verdejo Reuda, Spain ’12 Huber “Terrassen” Gruner Veltliner Traisental, Austria -Marcus Huber is one of the best young winemakers in the world. His Gruner is exceptionally clean and deftly mixes peppery floral tones, citrus and surprising minerality. Austria might be land locked, but has captured the soul of the ocean.

WAVES OF FRUIT & F R A G R A N C E

The flavors of Mexico are amongst the most complex and deep in the world. They’ve been shaped over the centuries incorporating the tastes and techniques of the cultures that tried to conquer this incredible land. With tastes this nuanced, it’s best to reach for soft and fragrant whites showcasing bright and engaging fruit, with minimal oak. '11 Von Winning "I" Sauvignon Blanc Pfalz, Germany

'13 Rochioli Sauvignon Blanc Russian River, California

'13 Fiddlehead "Gooseberry" Sauvignon Blanc Happy Canyon, California

'12 Yealands Estate "S1" Sauvignon Blanc Awatare Valley, New Zealand

'13 Toro Bay Sauvignon Blanc Martinborough, New Zealand

'13 Mt Difficulty 'Bannockburn' Pinot Gris Central Otaga, New Zealand

'12 Nigl 'Alte Reben' Gruner Veltliner Wachau, Austria

'12 Prieler "Seeberg" Pinot Blanc Neusiedlersee-Huggeland, Austria

'12 Eugen Muller 'Reiterpfad' Gewurztraminer Spatlese Pfalz, Germany

'12 Jovly Vouvray Loire Valley, France

'11 Abbazia di Novacella "Preaepositus" Kerner Alto Adige, Italy

'13 San Pietro Muller Thurgau Alto Adige, Italy

'13 Terredora Di Paolo Falanghina Irpinia Campania, Italy -Why drink a banal Pinot Grigio, when this lovely, classic varietal exists.

'13 Brooks Pinot Blanc Willamette Valley, Oregon

OYSTER WINES: A L O N G A BRINY BEACH

The beverage housed inside the shell of the oyster is truly of the finest kind. A beautiful and prized natural juice, it has earned the moniker “oyster liquor.” This nectar from Mother Nature is more precious than Pappy Van Winkle to a bourbon loving hipster. Celebrate this juice and the fresh from the sea, briny taste of our favorite bivalve with a bottle of one of these electric-like, crisp whites. Raw oysters are the province of white wine, especially those pure of heart and free of intense oak aging.

“Now if you’re ready, Oysters Dear, We can begin to feed.”

– LEWIS CARROLL

'11 Jean-Claude Bessin 'Valmur' Grand Cru Chablis Chablis, France

'10 Fevre et Fevre 'Fourchaumes' Premier Cru Chablis, France

'12 Gerard Tremblay Chablis Chablis, France

'12 Henri Bourgeois 'La Cotes Des Monts Damnes' Sancerre Loire, France

'08 Iron Horse "Ocean's Reserve" Blanc de Blancs Brut Sonoma, California

'12 Heidi Schrock Furmint Burgenland, Austria -Sublime and invigorating dry white that comes across like a perfect marriage of Mosel Rielsing and Sancerre. Few people make white wines as good as Heidi Schrock.

'13 Gentilini Robola Cephalonia, Greece

'11 Marco Felluga Molamatta Friuli-Venezia Giulia, Italy

'12 Marchesi di Barolo Gavi Piemonte, Italy

'12 Domaine de La Fruitiere Muscadet Sevre et Maine Sur Lie Loire, France -The original oyster wine is still the king with briny bivalve mollusks.

OYSTER WINES: A MUSE OF FIRE

For those who fear oysters find your courage in our wood burning fire. What was once briny, salty, grey, cold and unique of texture becomes a plump, juicy meat filled with smoke, spice and robust buttery flavors when it has been baptized in the flames of our wood burning oven. With a dramatic transformation comes a new style of wine. White wines continue to be best, but now we welcome richness, rounder fruit and even a bit of the smoky elements of oak aging.

“The first man gets the oyster, the second gets the shell.”

– ANDREW CARNEGIE

'13 Veyder-Malberg "Bruck" Riesling Wachau, Austria

’12 Von Winning Gross Gewachs 'Deidesheimer Kalkofen' Dry Riesling Pfalz, Germany

‘12 Poet's Leap Columbia Valley, WA

'12 Domaine Weinbach Reserve Muscat Alsace, France

'09 Au Bon Climat "Hildegard" White Blend Santa Barbara, California

'11 Fable "Jackal Bird" White Blend Tulbagh, South Africa

'11 Anne Amie Pinot Blanc Chehalem Mountains, OR

'13 San Pietro Muller Thurgau Alto Adige, Italy

'12 Jovly Vouvray Loire Valley, France

RIESLING THE WORLD’S GREATEST WHITE

It’s said that genius is rarely appreciated in its own time, such is the case with Riesling, the world’s most brilliant white wine. No other varietal captures the soul of the earth, while expressing the pleasure of life in each sip. It tantalizes the senses and imparts a feeling of happiness. A Margarita dreams of being Riesling. The original “sweet and sour” Riesling effortlessly balances ripe, juicy fruit with acid. Unfettered and pure the grape is a like a musical savant set to play the sounds of whatever environment it grows. The notes played by the soil, sun, slope and climate are brought together in bewitching harmony.

If flavor alone wasn’t enough, Riesling also happens to be the most gifted food pairing wine. The stunning clarity of the varietal achieves even higher levels when served in the company of food. It handles spice, smoke, herb and citrus better than Mary Poppins can reign in a troublesome child. The lower alcohol levels and wealth of acid give it the range to handle the tricky world of vegetables, seafood of all types, poultry and of course pork. I’m not sure what the Romans would do, but when at Caracol we suggest you indulge in Riesling.

R I E S L I N G : JUICY, NOT SWEET

The ultimate renditions are born in the cool climates and steeply terraced river side slopes of Germany. It’s here that jubilant, life affirming fruit is offset by pristine acid. These achingly beautiful wines deliver a world of flavor far beyond their cost and prove magical with our food.

‘11 Selbach-Oster 'Zeltinger Sonnenuhr' Rotlay Auslese Mosel, Germany

‘13 Selbach Kabinett Riesling Saar, Germany

‘11 Maximin Grunhaus 'Herrenberg' Kabinett Mosel, Germany

‘11 Vols Ayler Kupp Spatlese Saar, Germany

'12 Hexamer "Quartzit" Meddersheimer Rheingrafenberg Nahe, Germany

'12 Darting 'Durkeimer Nonnengarten' Kabinett Pfalz, Germany (liter)

The Wine Drinking Parabola Beginning wine drinkers typically start with sugar laden bottles. Saccharin sweet offerings like Boone’s Farm, White Zinfandel and Moscato infected generations like a bad case of the measles. A lucky few get to start with a pure, well balanced Riesling. Of course all of these drinkers are inevitably told that “real wine” is dry, big and mainly red. So they advance through quaffable Pinot Grigio, oaky Chardonnay, silky Pinot Noirs, monstrous Malbec and cedary Merlot until they reach the King of reds, Cabernet. Riesling becomes a distant memory, if experienced at all. Wine professionals meanwhile universally adore Riesling, especially those with natural residual sugar. Trust the professionals and indulge in this incredibly, soul satisfying class of wines.

R I E S L I N G : DRY TO OFF DRY

Loving Riesling doesn’t mean you have to love sugar. In fact there are many more areas of the world that forgo the extra sugar and instead concentrate on the drier side of this hallowed grape. By converting all of the grape’s natural sugar into alcohol the wine becomes more of an expression of pithy stone fruit, tart citrus, exotic floral aromas and even the occasional touch of spice. They also tend to offer greater viscosity, alcohol and weight while retaining their title as the world’s top food wine. '13 Veyder-Malberg "Bruck" Riesling Wachau, Austria

‘'12 Knoll Loibner Federspiel Wachau, Austria

‘11 Schloss Johannisberg "Gelblack" Trocken Rheingau, Germany -The sort of version that will rewrite what you think you know about Riesling. Bold and exciting with a vivid pop of mandarin to go along with pithy apple, citrus blossom and minerality. A wine with enough charm and complexity to please a number of different palates.

‘10 Stony Hill Spring Mountain, California

'12 Marcel Deiss Alsace, France

‘12 Hirsch "Zobing" Kamptal, Austria

'11 Big Table Farm 'Brooks Vineyard' Willamette Valley, Oregon

‘12 Poet's Leap Columbia Valley, WA

'12 Gunderloch Estate Rheinhessen, Germany

‘11 Kilikanoon 'Mort's Block' Claire Valley, Australia

RIESLING: GROSSES GEWACHS

Grosses Gewächs is a classification of wines that is relatively new to Germany. It began in the 1980’s and was predicated on highlighting the absolute best DRY wines from the best vineyard sites of the most celebrated regions. While the category is open to all of Germany’s traditional varietals, it’s most memorable wines are produced from Riesling. The farming is strictly dictated with incredibly low yields, hand harvesting and adherence to traditional practices. Here the varietal reaches a level of weight, depth and minerality traditionally found in Chardonnay grown in Burgundy. These wines are almost never seen outside of Germany. The average vineyard produces under a few hundred cases. We will always do our best to keep a few of these options on the list, but they are incredibly limited in supply. We hope you get a chance to experience these magnificent wines and discover a side of Riesling few could imagine.

'12 Schloss Johannisberg 'Silberlack' Trocken Rheingau, Germany 130

'12 Schafer-Frohlich Bockenauer Felseneck Riesling Nahe, Germany 130

'12 Donnhoff 'Felsenturmchen" Felsenberg Riesling Nahe, Germany 120

'12 Donnhoff 'Dellchen' Riesling Nahe, Germany 120

'12 Donnhoff 'Hermannshohle' Riesling Nahe, Germany 120

'12 Von Winning 'Kalkofen' Riesling Pfalz, Germany 110

'11 Reighsgraf Von Kesselstatt 'Josephsofer' Mosel, Germany 88

DIDIER DAGUENEAU

A dare devil in life and a rebel in his industry, Didier Dagueneau is one of the truly immortal winemakers of the last hundred years. While he was technically the fourth generation of his family to make wine, his path was anything but traditional. He left home to race motorcycles and later dog-sleds as he experienced the adventures the world had to offer. When he did return in ‘82 he refused to join the family winery and instead started his own property in the Pouilly-Fumé.

His wine making was a far cry from what the Loire Valley had ever known. Instead it was heavily influenced by legendary Burgundy producers Henri Jayer and Edmond Vatan. Like his racing career, Didier wanted to compete for greatness. His means to achieve this lied in incredibly intense farming practices. He dramatically lowered yields, he worked his vineyards by hand and by horse, he adopted biodynamic farming practices and he dedicated himself to terroir.

Didier left this world too early, losing his life in a 2008 plane crash. However, his approach, passion and vision have lived on and reshaped the Loire. His oldest son, Louis-Benjamin, now runs the domaine and is proving to be every bit the man his father was when it comes to wine making. These wines are always incredibly limited in availability, so enjoy them while they are here.

'11 Dagueneau "Cuvee Silex" Pouilly-Fumé Loire, France 285 '09 Dagueneau "Cuvee Silex" Pouilly-Fumé Loire, France 285

'11 Dagueneau "Buisson Renard" Pouilly-Fumé Loire, France 225

'11 Dagueneau "Pur Sang" Pouilly-Fumé Loire, France 210

'11 Dagueneau Blanc Fumé de Pouilly Loire, France 175 '09 Dagueneau Blanc Fumé de Pouilly Loire, France 175

T H E B O L D & BEAUTIFUL

The realm of full bodied whites is typically associated with Chardonnay, however an ocean of decadently textured and flavorful whites do exist. This category is made for dishes that offer up a little fat, especially in the form of luxuriant, oily and rich fish.

'10 Beaucastel Châteauneuf-du-Pape Blanc Southern Rhone, France 250

'12 Darioush Viognier Napa, California 85

'12 Mas de Daumas Gassac Blanc Vin de Pays de l'Hérault, France 80 -Serious, sophisticated and made for the influences of a coastal diet.

'11 Lagrove-Mortillac Blanc Pessac-Leognan, France 62

‘11 Gassier Cercius Blanc Costieres de Nimes, France 35

‘09 Au Bon Climat "Hildegard" White Blend Santa Barbara, CA 78

'12 Bouza Albarino Montevideo, Uruguay -An intriguing take on Spanish Albarino. Partially aged in oak, it show more 54 weight and viscosity with a round, fragrant nose and rich almond character.

'12 Villa Matilda Greco di Tufo Campania, Italy 48

‘12 Tasca D’Almerita “Leone” Blend Sicily, Italy 40

‘11 Novy Blanc of Pinot Noir Willamette Valley, OR 42

'11 Leeuwin "Siblings" Sauvignon/Semillon Margaret River, Australia 39

'13 McPherson Viognier Texas 34

CHARDONNAY: IN PURSUIT OF BALANCE

Chardonnay is a varietal of many personalities. It’s capable of ranging from nervy and sharp to decadently robust like tropical fruit baked in buttery, flaky pie dough. It’s taken the position as the world’s most significant white grape due in large part to its unmatched power. That said, power can corrupt, especially when left unchecked. It’s one of the reasons so many have become “ABC…anything but Chardonnay” drinkers. Still, when farmed in cool climates or with restraint the varietal yields profound wines of poise, depth and elegance while retaining a sense of terroir. These are such wines.

'10 Pierre Morey Batard-Montrachet Côte de Beaune, France

'10 D'Ardhuy 'La Vigne Dieu' Corton-Charlamagne Côte de Beaune, France

'06 Simon Bize 'La Garenne' Puligny-Montrachet Côte de Beaune, France

'10 Benjamin Leroux Mersault Côte de Beaune, France

'11 Jean-Claude Bessin 'Valmur' Grand Cru Chablis, France

'11 Morey Coffinet 'Les Caillerets' Chassagne-Montrachet Côte de Beaune, France

'11 Bachelet-Monnot Puligny Montrachet Côte de Beaune, France

'11 Hubert Lamy 'Les Frionnes' Saint-Aubin Côte de Beaune, France

'10 Fevre et Fevre 'Fourchaumes' Premier Cru Chablis, France

'10 Bret Brothers 'Le Clos Reyssie' Pouilly Fuisse Macon, France

'12 Gerard Tremblay Chablis Chablis, France

'13 De Wetshof "Lesca" Robertson, South Africa

'12 Bouchard Bourgogne Blanc, France

CHARDONNAY: A WRECKING BALL O F F L A V O R

Chardonnay isn’t an ideal choice for seafood, especially Mexican seafood. The intensely flavored warm climate versions are often a meal unto themselves. Wine professionals refer to these weighty renditions as a “red wine dressed in white wine clothing”. Just as with red wine, Chardonnay has big tannins, is aged in oak, carries high alcohol and undergoes a similar fermentation process. It’s why they work best with simple straight forward food lacking in spice.

Still, you can’t deny the pleasure of a bold Chardonnay. It puts a world of flavor in the glass. So, if that is your delight, I say drink on. Just remember to order some seafood with a bit of fat; be it lobster, tuna or butterflied red snapper. '11 Bergstrom 'Sigrid' Willamette Valley, Oregon

'12 Kosta-Browne "One Sixteen" Russian River, California

'11 Hudson Vineyards Carneros, California

'12 Pahlmeyer Chardonnay Napa, California

'10 Fisher Estate Sonoma Mountain, California

'13 Patz & Hall Sonoma Coast, California -If you dig Rombauer Chardonnay, you'll be delighted by this more vivacious offering. Generous texture, with a touch of honey kissed orchard fruit and oak.

'10 Qupe "Block Eleven" Bien Nacido Reserve Santa Maria Valley, California

'11 Ferrari Carrano "Tre Tere" Sonoma, California

'12 Talbott 'Sleepy Hollow' Monterey, California

'12 Craggy Range 'Kidnapper's Vineyard' Hawkes Bay, New Zealand -New Zealand excels at far more than Sauvignon. Here is a version that exudes fleshy stone fruit, citrus and floral tones with a creamy texture and solid acid.

A WINE THAT NEEDS NO SEASON

The tide is the ocean’s steady invasion of the land. No matter the season it ebbs and flows. The same can be said of drinking Rose. Wine writers annually trumpet the arrival of a “Rose Season” where these mainly dry, beautifully colored wines excel. This is of course seriously wrong. Drinking pink is more than a summer time pleasure. In Houston we have a year round climate for Rose. To limit these utterly pleasurable and food friendly wines to 3 or 4 months of the year would be a mistake.

FIVE RULES FOR DRINKING ROSE

1) Location matters. The best come from Rose’s origin, the South of France. Stick with versions produced within 150 miles of the Spanish/French border.

2) Classic varietals make classic wines. Rose can be made from any red grape, but those made from Grenache, Syrah, Cinsault, Mourvedre or Pinot Noir are the best.

3) Never spend more than fifty dollars on a bottle. Except from the Bandol.

4) Alcohol is the enemy. Rose is thirst quenching and uplifting. Versions with an alcohol level of your typical red don’t cut it. See California, Rose of Cabernet.

5) Take the bottle, leave the ice. If you let your Rose warm up closer to room temperature the flavor, texture and aromas becomes all the more inviting.

'13 Domaines OTT Château Romassan Bandol, France

'13 Domaine Souviou Bandol, France

'13 AIX Provence, France

'12 Guigal Cote-du-Rhone Southern Rhone Valley, France

'12 La Tour Beraud Costiers de Nimes, France

'13 Domaine La Suffrene Bandol, France (375 ml bottle)

LEAN, LITHE REDS FOR FISH

Red wine can be downright delicious in the company of cooked seafood, especially when the offering isn’t too high in alcohol or heavily oaked. That actually applies to a large portion of the world’s wine, it just doesn’t include many of the names we are most familiar. Here’s your chance to discover the wealth of bright and elegant options.

Over the past twenty years wine trends have washed through this country like a flash flood, turning the majority of consumers into one varietal imbibers. If you were an impressionable red wine drinker in the 90’s, Merlot was the tot of choice. From there it shifted to mammoth California Cabernet, thanks to the massive ’97 vintage. Next up came several years of ultra-ripe Aussie Shiraz, ending with Yellow Tail becoming a household name. Pinot Noir reigned for one brief year due largely to the success of the film Sideways. However, it’s wide variety of styles and price point limited its reach. Chilean Cabernet grabbed the crowd before succumbing to the current title holder, Argentinian Malbec, which has been going strong for the last 4 years. Except for Pinot, all of these grapes were successful due to their abundance, exuberance and value. While there is ABSOLUTELY nothing wrong with fun, flavorful and inexpensive wines, other than Pinot Noir these varietals are amongst the most limiting options when it comes to working with the food most of us eat.

At Caracol we aren’t trying to preach perfect pairings, rather we want to help you avoid the bad ones. Bad in our book means drinking a wine that either actively makes your meal taste strange or covers up its flavor. We really want you to sample the flavors and freshness of our seafood. Think of it this way, we don’t wear fur coats in the heat of August. Our palate and diet, much like our wardrobe prefers changing to meet the season and environment. This group of wines won’t over power our wood grilled and roasted seafood. They also can handle vegetable dishes and our lighter meat offerings. What you sacrifice in straightforward intensity is paid back in spades as these wines gracefully accentuate and spotlight our unique cuisine.

'12 Thymiopoulos "Young Vines" Xinomavro Naousa, Greece -Greece has a long and troubled history with wine. This is in no small part due to the fact they were an active participant in every major European and World War in the last several hundred years. In the last three decades that has begun to change as a wealth of boutique, high quality wineries have emerged. Xinomavro is their indigenous grape, lying somewhere between Pinot Noir and Nebbiolla in style it is a superb match for our wood grilled and oven roasted fish.

LEAN, LITHE R E D S F O R FISH

'11 Franz Hass Pinot Nero Alto Adige, Italy

'11 COS "Pithos" Rosso Sicily, Italy - Sicily is home to exceptional wines, particularly those that elevate food. COS winery focuses on indigenous varietals, biodynamic farming and minimalist winemaking. This blend of Nero d'Avola and Frappato has a distinct untamed quality full of vivid pomegranate, wild red berries and beautiful acidity.

'12 Palmina Dolcetto Santa Barbara, California

'12 Prunotto "Fiulot" Barbera d'Asti Piemonte, Italy

'12 Sikelia Nero d'Avola Sicily, Italy

'11 Quintao Murces "Assobio" Duoro Red Duoro Valley, Portugal

'11 Descendientes Palacios Petalos Bierzo, Spain

'12 Los Dos Grenache/Syrah Campo de Borja, Spain

'11 Dom de Pallus "Les Pensees de Pallus" Chinon Loire, France

'09 Bertrand Saint-Chinian Syrah/Mourvèdre Langeudoc, France

'11 Henry Fessy 'Chateau des Reyssiers' Regnie Beaujolais, France

PINOT NOIR: TURNING YOUR WORL D OVER

The love for this varietal ranges far and wide, although most versions appearing on lists are limited to the areas of Burgundy, California and Oregon. Yes Pinot craves a slightly cooler climate, but the world offers two such latitudes. South of the equator a number of wine producing countries are discovering exciting pockets where this beloved, but notoriously temperamental varietal can thrive. Let us introduce you to the growing number of Southern Hemisphere appellations and the incredible wines they’re making.

'11 Felton Road Bannockburn Pinot Noir Central Otaga, New Zealand -More Burgundian than new world with a core of pure, pleasantly tart red fruit. It elegantly weaves into the fruit soft aromas of dried earth, herb and game.

'11 Craggy Range 'Te Muna Road Vineyard' Martinborough, New Zealand

'12 Hamilton Russell Vineyards Hemel-en-Aarde Valley, South Africa -Comes across like a bolder version of Russian River, laced with a bit of heady baked spice and a big mouthful of rich cherry fruit. Fantastic with grilled fish.

'12 Bodegas Chacra "BARDA" Patagonia - Rio Negra, Argentina

’12 Cono Sur “Block 21” Pinot Noir San Antonio Valley, Chile

'10 Yering Station Yarra Valley, Australia -A supple and amorous take on Pinot Noir. Delivers fleshy, dark cherry and juicy black fruit that is almost impossible to find at this price point.

'11 Errazuriz "Max Reserva" Casablanca, Chile

P I N O T N O I R : BURGUNDY, A TALE OF TERROIR

Certain areas of the world hold a special place in the heart of wine lovers. Burgundy is the most beguiling of these magical places. It’s here that Pinot Noir, arguably the greatest red grape, delves deep down to extract the earth’s flavor. Burgundy can strike with such majesty you feel it in your fingers and toes. It’s the Sommelier’s best friend, wowing the palate with beauty, elegance and ethereal fruit. '10 Comte Liger-Belair 'Aux Cras' Nuits Saint Georges Cote de Nuits, FR

'09 Jean-Michel Gaunoux 'Clos des Chênes' Volnay Côte de Beaune, FR

'10 Joseph Voillot 'Les Champans' Volnay Côte de Beaune, FR -Volnay is the most feminine of Burgundy's areas. The Voillot embraces this style with a wine that is hauntingly beautiful, yet sexy. A core of intoxicating wild plum, dark cherry and fragrant earth make for an unforgettable bottle.

'09 Patrice Rion 'Les Fuees' Chambolle-Musigny Côte de Beaune, FR

'10 Maison L'Oree 'Aux Sentiers' Chambolle-Musigny Côte de Beaune, FR

'11 Henri Gouges Nuits-St-Georges Cote de Nuits, FR

'04 Bruno Colin 'Les Prarons-dessus' Santenay Cote de Nuits, FR

'10 Camille Giroud Savigny Les Beaune Côte de Beaune, FR

'10 D'Ardhuy Savigny Les Beaune Côte de Beaune, FR

'10 Parize "Vielles Vignes" Givry Côte Chalonnaise, FR

'11 Henri Darnat Pinot Noir Bourgogne, France

'11 Nicolas Rossignol Rouge Bourgogne, France

P I N O T N O I R : THE VELVET HAMMERS

Velvet Hammer is a long held nickname for Pinot Noir. It’s a thrilling and accurate descriptor, especially for versions from the new world. In these warm climates, the grape achieves a salacious combination of vivacious fruit, spice and supple tannins. Our fish is bathed in fire from the wood grill or the wood oven. That layer of smoke allows our seafood to deftly handle these decadent and mouthwatering Pinot Noirs.

'12 Kosta-Browne Sonoma Coast, CA '12 Kosta-Browne Santa Lucia Highlands, CA -This is without question the cult name in American Pinot for the last decade.

'12 Beaux Freres 'The Beaux Freres Vineyard' Ribbon Ridge, OR

'11 Merry Edwards 'Georganne' Russian River, CA

'11 Calera 'Jensen Vineyard' Mt Harlan, CA

'09 Bernardus 'Pisoni Vineyard' Santa Lucia Highlands, CA

'12 Ken Wright 'Canary Hill Vineyard' Eola-Amity, OR

'12 Sea Smoke "Southing" Santa Rita Hills, CA

'12 Eric Kent "Small Town" Sonoma Coast, CA -Calling this 200 case production Pinot vivacious and alluring doesn't quite do it justice. Trust us, you're going to want to crawl into the glass and get every drop of the scintillating, spice infused fruit.

'12 Patz & Hall 'Jenkin's Ranch' Russian River, CA

'12 Alexana "Tete de Cuvee" Dundee Hills, OR

P I N O T N O I R : THE VELVET HAMMERS CONT

'11 Radio-Coteau "La Neblina" Sonoma Coast, CA

'11 A.P. Vin 'Gary's Vineyard' Santa Lucia Highlands, CA -An incredible boutique Pinot from one of the Central Coast's top vineyards. Lush and deep with wild berry, Asian spices and wild flower. 250 cases made

'10 Roco 'Marsh Estate Vineyard' Yamhill-Carlton, OR

'11 Fog Crest "Laguna West" Russian River, CA

'11 Domaine Eden Santa Cruz Mountains, CA

'11 Lucienne 'Lone Oak Vineyard' Santa Lucia Highlands, CA

'11 J. Christopher Dundee Hills, OR

'12 Foxen Santa Maria Valley, CA -A vivacious beauty filled with jubilant cherry, raspberry and strawberry.

'12 Siduri Santa Lucia Highlands, CA

'12 Solena "Grand Cuvee" Willamette Valley, OR

'11 Husch Anderson Valley, CA

'12 Logan 'Sleepy Hollow Vineyard' Santa Lucia Highlands, CA

'12 Lincourt "Lindsay's" Santa Rita Hills, CA

SYRAH: MISUNDERSTOOD GENIUS

Syrah is a love/hate grape. It has tremendous variation of flavor and is grown in so many locals; it can be hard to figure out. This inability to box it in and years of confusion with Australian Shiraz have left most wary of picking out a bottle. At Caracol we’re not ready to give up on this remarkable grape. When made with care, it comes across like a wild, untamed version of Pinot Noir. The Spring Breakers of wine. The selections on our list embrace this style, opting for vibrant, wild berryish fruit, notes of meat and spice and wild floral aromas rather than saturated oak bombs.

'02 Château d’Ampuis Côte-Rôtie Northern Rhone, France (Library Release) -Côte-Rôtie is arguably home to the world's most stunning Syrah. Chateau d'Ampuis is a thousand year old historic property restored by the Guigal family.

'09 Gilles Robin Hermitage Northern Rhone, France

'11 Pax 'Griffin's Lair' Sonoma Coast, CA

'11 Pride Vineyards Spring Mountain, CA

'09 Ramey 'Rodgers Creek Vineyard' Sonoma Coast, CA -A luxuriant and complex rendition rarely seen from US soils. Beautifully balances dark floral, mushroom and wet rock with enticing blue fruit.

'10 Vins d'Orrance "Cuvee Ameena" Western Cape, South Africa

'11 Brunel de la Gardine Crozes-Hermitage Northern Rhone, France

11 Aurelien Chatagnier Syrah “Les Mortars” Northern Rhone, France

'09 Marques de Grinon "Caliza" Syrah/Petit Verdot Valdepusa, Spain

'09 Bertrand Syrah/Mourvedre Saint Chinian, France

'11 Nicholas Perrin Syrah/Viognier Northern Rhone, France

COMFORTING, RUSTIC REDS

Wines that deliver a sense of place are the reason it above all other beverages is so remarkable. It’s escapism in a glass; transporting us to the far reaches of the world even when we can’t leave town. This category focuses on those charming, pastoral wines that avoid the international style and instead stick to representing their old world charm. These wines tend to be lower in alcohol showing more earth, floral and nuanced fruit.

'07 Silvio Nardi 'Manachiara' Brunello di Montalcino Tuscany, Italy

'08 Argiano Brunello di Montalcino Tuscany, Italy

'08 Ciacci Piccolomini Brunello di Montalcino Tuscany, Italy

'99 AR.PE.PE Sassella Riserva Rocce Rosse Valtellina Superior, Italy

'09 Nino Negri "Inferno" Valtellina Superior, Italy

'05 Lungarotti "Rubesco" Riserva Vigna Monticchio Torgiano, Italy

'13 Corte alla Flora Rosso di Montalcino Tuscany, Italy

'10 Di Majo Norante "Ramitello" Rosso Molise, Italy

'11 Marques de Caceres "MC" Rioja, Spain

'09 Sierra Cantabria Reserva Unica Rioja, Spain

'10 Finca La Mata Ribera del Duero, Spain

'12 Sattler Zweigelt Burgenland, Austria

THE LURE OF THE GRILL

'09 Oderra Barolo Piemente, Italy

'08 Poderi Elia 'Serracapelli' Barbaresco Piemonte, Italy

'10 Chateau La Nerthe Chateauneuf-du-Pape Southern Rhone, France

'10 Nalys Chateauneuf-du-Pape Southern Rhone Valley, France

'10 Santa Duc "Tradition" Gigondas Southern Rhone Valley, France

'11 Bertrand Stehelin Gigondas Southern Rhone Valley, France

'12 Chave "Mon Cœur" Cotes-Du-Rhone Southern Rhone, France

'09 Mas de Guiot Vin de Pays de Gard Grenache/Syrah Rhone, France

'08 Marco Abella "Mas Mallola" Priorat, Spain

'10 Mas de Can Blau Carignan/Grenache/Syrah Montsant, Spain -A striking Spanish alternative to Châteauneuf-du-Pape.

'07 Vinyetes de Manyetes Solertia Priorat, Spain

'10 Artadi Viñas de Gain Rioja, Spain

'10 Emilio Moro Ribera del Duero, Spain

'10 Vino Sin-Ley "M" Monastrell Yecla, Spain

'10 Tofanelli Charbono Napa, CA -The decadence of Zinfandel, with a softer, silky texture and hints of playful spice.

DECADENCE OF FRUIT

In the company of spice you have two options. You can seek out lower alcohol or you can wrap that heat in a cocoon of voluptuous fruit. With our complex, spicy meat dishes opting for more striking fruit driven wines versus more oak is the way to go.

'11 Purple Angel by Montes Carmenere Colchagua Valley, Chile

'09 Zenato Amarone della Valpolicella Classico Veneto, Italy

'10 Atalaya Alaya Garnacha Almansa, Spain

'10 Turkey Flat Grenache Barossa Valley, Australia

'11 Robert Biale "Royal Punishers" Petite Sirah Napa, CA

'11 Robert Craig Zinfandel Howell Mountain, CA

'11 Klinker Brick "Old Ghost" Zinfandel Lodi, CA

'11 Chateau Montelena Zinfandel Napa, CA

'12 Turley "Old Vines" Zinfandel California

‘12 B Wise "Wisdom" Zinfandel Blend Sonoma, CA -A more refined and well behaved (with food) version of Oren Swift's Prisoner.

'11 Seghesio Zinfandel Sonoma, CA

'10 Aviary Red Blend Napa Valley, CA -Fun and vivacious blend of Cabernet Sauvignon, Zinfandel, Merlot & Petite Sirah.

'10 Paloma "Arcangelo" Salice Salentino Puglia, Italy

BUILT FOR POWER

CABERNET FRANC

This is Cabernet Sauvignon’s sexy mom. Unlike its offspring Franc is supple, with more generously round tannins, vivid red fruit and a heady mix of herb, earth and bittersweet chocolate. If you crave a big red, but are planning on seafood then you should check out these vivacious, yet robust reds.

'09 Ziata Oakville, California -Karen Cakebread… yeah that Napa Valley Cakebread, goes boutique and hands on with this voluptuous Cabernet Franc. Only a hundred cases were made, so it's a here today and gone tomorrow selection to the list.

'10 Conn Creek Oakville, California

'11 Truchard Carneros, California

'10 Morgenster "Lourens River" Blend Stellenbosch, S Africa -Cabernet Franc rules this Bordeaux style blend. Wonderfully elegant texture, soft notes of cedar is woven with sumptuous red fruit, earth and classic Franc herbal/pepper tones. A tremendous food wine.

'12 Andrew Will Columbia Valley, California

'11 Barboursville Reserve Virginia

'10 Domaine de la Chevalerie "Galichets" Loire, France

'12 Alexander Valley Vineyards Sonoma, California

BUILT FOR POWER

HOW DO YOU SOLVE A PROBLEM LIKE M A L B E C ?

Few grapes have become as fashionable in such short a time as Argentinian Malbec. This rise in popularity, well deserved thanks to the grape’s ability to far over deliver for its price point, has nonetheless caused a bit of a problem. The problem in short is the grape we love was nurtured, cultivated and brought to fruition by a country that’s prominent diet is BBQ. Seafood and Malbec largely don’t mix or at the very least you end up paying not to taste the seafood. It’s best to stick to the smoky, wood grilled and braised meats on our menu with these dense, flavorful reds.

'11 Achával-Ferrer Finca Altamira Mendoza, Argentina

'11 TINTONEGRA Finca La Escuela Altimira - Uco Valley, Argentina -Sourced from fifty-five year old vines on the winery's estate vineyard. A dense, dark berry laden wine with plush tannins, intense color and a wealth of flavor well suited for rich meat dishes. '12 Salentein "Numina Spirit Vineyard" Gran Corte Malbec Blend Uco Valley, Argentina

'12 Catena "High Altitude Vyds" Tupangato, Argentina

'12 Tikal "Patriota" Malbec/Bonarda Blend Mendoza, Argentina

'12 TINTONEGRA "Limestone Block" Malbec/Cabernet Franc Mendoza, Argentina -Unlike it's big brother, the Limestone is softer in alcohol, weight and use of oak. The addition of Cabernet Franc lends it a pretty, almost vivacious charm that can work with a wood grilled fish.

'12 Zuccardi "Q" Malbec Uco Valley, Argentina

BUILT FOR POWER

M E R L O T

Once the most popular red in America, Merlot is slowly climbing from the post- apocalyptic ashes of “Sideways”. What survived are the best of the best and prices have never been better. While it’s not the ideal choice with seafood, it does provide a wonderful match with several of our beef entrees.

'09 Keenan Spring Mountain, CA

'11 Tate 'Joan Ellen' Saint Helena, CA -A lovely take on this classic courtesy of Barnett winemaker David Tate. It's filled with vivacious, joyful rich red plum and cherry. Best of all the purchased fruit benefits cancer research.

'09 Burgess Merlot Napa, CA

BUILT F O R P O W E R M E R I T A G E

Bordeaux is legendary for its vineyards, varietals and winemaking. Many achieved this fame by blending the region’s different grapes to produce complex, balanced and age worthy wines. For the new world, emulating this tradition has proven very successful, especially once they adopted the term Meritage to brand their wines.

'10 Araujo "Altagracia" Calistoga, CA

'11 Chimney Rock "Elevage" Stag's Leap, CA

'07 Domaine du Jaugaret Saint-Julien, France

'10 Blackbird "Arise" Merlot Blend Napa, CA

'09 Terra Blanca "Arch Terrace" Triple Threat Red Mountain, WA

'10 Morgenster "Lourens River" Cabernet Franc Blend Stellenbosch, S Africa -Cabernet Franc rules this Bordeaux style blend. Wonderfully elegant texture, soft notes of cedar is woven with sumptuous red fruit, earth and classic Franc herbal/pepper tones. A tremendous food wine.

'09 Chateau Blaignan Cru Bourgeois Medoc, France

BUILT FOR POWER

CABERNET SAUVIGNON DRIVEN

'10 Cliff Lede "Poetry" Stag's Leap, CA

'09 Staglin Cabernet Sauvignon Rutherford, CA

'11 Lewis Cellars Reserve Cabernet Sauvignon Napa, California

'10 Chapellet 'Pritchard Hill' Cabernet Sauvignon Napa Valley, CA

'10 Rudd 'Samantha's Vineyard' Cabernet Blend Napa Valley, CA -Wonderfully complex and rich Napa Cabernet blended with just a touch of Merlot and Malbec. Style marries vivid dark berry and currant with hints of wild flowers, tapenade, herb and cardamom spice.

'10 Dyer Cabernet Sauvignon Diamond Mountain, CA -Incredibly limited production, so grab this while you can. The fruit is dark, but fresh and shows the elegance of hillside fruit. There are the classic herbal and gravelly notes, but they are woven beautifully with the fine tannins.

'09 Lancaster Estate Cabernet Sauvignon Alexander Valley, CA -Outstanding alternative to Jordan.

'10 Weese Family Cabernet Sauvignon Rockpile, CA

'10 Pepper Bridge Cabernet Blend Walla Walla, Washington

BUILT FOR POWER

CABERNET SAUVIGNON DRIVEN CONT…

'11 Z D Caberenet Sauvignon Napa, CA

'11 Groth Cabernet Sauvignon Oakville, CA -One of original Oakville houses, they are producing outstanding Cabernet at one of the best values around.

'08 Mazzei "Philip" Super Tuscan Tuscany, Italy -A rarely seen 100% Cabernet Sauvignon from Tuscany.

'10 Laird "Jillian's Blend" Cabernet/Syrah Blend Napa, CA

'12 Ramey "Claret" Cabernet Driven Blend Napa, CA

'11 Yalumba Menzies "Cigar" Cabernet Sauvignon Coonawarra, Australia

'11 Milbrandt "Traditions" Cabernet Sauvignon Columbia Valley, WA

'11 LA Cetto Cabernet Sauvignon Valee de Guadalupe, Mexico

THE WINES OF VEGA SICILIA

This jewel of the Ribera del Duero wine region is considered the greatest winery in Spain and one of the finest producers in the world. Founded 146 years ago by Don Eloy Lecanda y Chaves, the first grower to bring Cabernet and Merlot to the Ribera del Duero. To this day Vega Sicilia makes wine of depth, power and patience. Here we share notable bottlings from their estate as well as the family’s other properties. Vega Sicilia

’00 Unico Gran Reserva Ribera del Duero, Spain ’02 Unico Gran Reserva Ribera del Duero, Spain ’03 Unico Gran Reserva Ribera del Duero, Spain -Simply one of the most significant wines in the world and the face of the winery. Produced from the estate's oldest vines and a blend of Tempranillo with more Cabernet Sauvignon than Merlot. It's only made in the best vintages and held back for at least a decade of aging before release.

’08 Valbuena 5.° Reserva Ribera del Duero, Spain -From the estate's younger vines. It blends Tempranillo with a greater mix of Merlot than Cabernet. If a three hundred dollar bottle of wine can be a value, then this would be it. Magnificent wine showcasing the charms of Vega Sicilia.

Bodegas Alion

’09 Alion Ribera del Duero, Spain -Vega's sister winery has a Bordeaux influenced style. A blend of Tempranillo from the estate and neighboring vines creates a potent wine full of dark fragrant fruit and supple, yet thick tannins capable of wooing any Cabernet lover.

Bodegas Pintia

’08 Pintia Toro, Spain -The youthful hammer of the group, Pintia focuses on Tempranillo vines from further North in the Toro area. A wealth of luscious berry, violet, fig paste and seductive color fill the glass and make for a thrilling wine with beef dishes.

MEZCAL

Few spirits in the world match the complexity and depth of Mezcal. It’s the “Father of Tequila” although it differs in several important ways: it’s grown in the state of Oaxaca; it has a wider array of base flavors due as it can draw from over 30 different agaves for distillation; and the process is far more nuanced as the agave is traditionally cooked underground over charcoal, infusing a refined smoky flavor. For these and many other reasons, Mezcal is the soul of Mexico.

SOTOL

Grown in the wilds of Chihuahua, Sotol is distilled from the Desert Spoon plant. This kind of feral agave is the ultimate in organic/biodynamic spirits with a smooth, floral and earthy flavor.

TEQUILA

B L A N C O is bottled within two months of distillation. Here the pure flavor of Agave reigns supreme. Complex, richly aromatic and an unbelievable mixer.

R E P O S A D O means "rested" and refers to the time spent mellowing in large wood tanks/barrels for two months to a year. The spirit is softened while retaining the agave taste.

A N E J O requires at least a year of age in small toasted oak barrels. The process generates rich flavor, dark color and powerful elegance. Añejos are best relished unmixed.

E X T R A A N E J O is the Scotch category of Tequila. Started in '06 this is where terroir meets extreme age. Housed in small toasted oak barrels for a minimum of 3 years. Expect darker colors, greater oak infusion and extraordinary length and depth.