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Home , Oak (wine), Province of Valencia, Tavel AOC

WS Rating = Spectator Rating WE Rating = Wine Enthusiast Rating

SPARKLING /BOTTLE Blanc de Blancs, Schramsberg, 2015, Calistoga, California half bottle/30 100% ; North Coast Appellation. County composition: 54% Napa, 46% Sonoma. Small lots of malolactic-and -fermented are added for complexity. The wine is aged on the yeast in the bottle for over two years prior to disgorgement. WS Rating: 90 Brut , Marques de Caceras, La , 7/21 Made with grapes sourced from D.O. -Requena in the province of (Vega del Magro area). This region is on a high plateau 40 miles inland from the Mediterranean. Clay and limestone soil; average altitude 2,450 feet. Controlled temperature fermentation for 15 days. Wine is blended and bottled with secondary fermentation and aging in the cellars (aged on lees 10 months). Brut Rose, Privilege Rose Dry, Varichon & Clerc, Seyssel in the Ain département, 10/30 The official proclamation of the small AOC Seyssel in 1943 (only 220 acres under vine) was the first AOC in France after . This sparkling is a blend of , Cabernet and Airen et Côt. The “still” blend was bottled together with a “liqueur de tirage,” a mix of sugar and selected yeasts. Each bottle was aged for 9 months “sur lattes,” which added aromatic complexity to the wine. A dry dosage gave the final touch to this elegant cuvee. WHITE/ROSE WINE Chardonnay, Y3, Jax , 2017, Napa Valley, California 13/40 The grapes are sourced from a single in Carneros that is influenced by the cooling effect of the Pacific Ocean, allowing for a long growing season. Concrete tank fermented; 11 months in 100% neutral French barrel with 5-10% malolactic. WE Rating: 91 Chardonnay, Camelot Vineyards & , Parlier, California 8/24 Produced from grapes grown in California’s cool-climate Sacramento Delta and Central Coast winegrowing regions. Fermented in stainless steel tanks to preserve its fresh fruit character; the wine ages several months sur lie in French and American to gain added richness and complexity. Bourgogne Blanc, Cuvee St. Vincent, Vincent Girardin, 2017, Meursault, France /40 The winery only purchases grapes from vineyards managed according to the following principles: no herbicides or insecticides, deep ploughing, use of natural composts from farms in the Burgundy region, high trellising for better photosynthesis, and manual harvests with sorting in the vineyard and in the vat room. Grapes from the Burgundy Region of Côtes de Beaune; Appellation Bourgogne Controlée. WE Rating: 87 Rose, Bodegas Borsao, 2019, Campo de Borja D.O., Spain 9/27 100% Garnacha from small parcels; altitudes range from 1,200 to 2,400 feet. Each vineyard has a different soil composition; red clay mixed with sandstone in the Tabuenca; gravel and pebble in Borja, and limestone in Pozuelo. The vineyards are located between the Sierra de Moncayo mountain range and the Ebro River valley; the continental climate is mitigated by the “Cierzo” wind that cool the vineyards. Fermented in stainless steel with no oak aging. Rose, Tavel, Château de Trinquevedel, Kermit Lynch Wine Merchant, 2020, Tavel A.O.C., France /46 60% , 13% Clairette, 13% , 10% Cinsault, 3% Mourvèdre and 1% . Grown in in the hills of the Montagne Noire; the soil is comprised of sand, marl, limestone and clay with quartz. Cold skin for 12 to 48 hours in cement tank. Wine is aged in enamel-lined, stainless-steel tanks for 6 to 9 months; no . WE Rating: 92 WS Rating: 89 , Chehalem Wines, 2019, Chehalem Mountains AVA, Willamette Valley, 11/33 100% Pinot Gris; fermented in stainless steel tanks and aged seven months in tank. The winery is the sixth Oregon winery to achieve B Corp certification, which assesses companies to ensure they meet the highest standard of verified social and environmental performance, public transparency, and legal accountability. WE Rating: 92 , The Better Half, 2020, Marlborough, New Zealand 10/30 The Better Half is from accomplished George Elworthy, the significant other, or better half, of Jules Taylor of Jules Taylor Wines. This wine has been crafted with grapes sourced from vineyards in the Wairau and Awatere Valleys in Marlborough. 100% Sauvignon Blanc; sustainably farmed; vegan. , Tall Sage, Goose Ridge Estate Vineyards, 2017, Columbia Valley, Washington State 9/27 81% Cabernet Sauvignon and 19% . The fruit was sourced from Cabernet Sauvignon blocks on the estate. During fermentation, the wine was pumped over twice daily. Malolactic fermentation completed on oak to smooth and soften the wine. Portions of the blend allowed to mature and develop in for 14 months; others aged in stainless steel to respect the intense fruit character. , Pike Road Wines, 2019, Willamette Valley, Oregon 13/39 This wine is made from 100% Northern Willamette Valley fruit sourced from trusted vineyard partners and the winery’s Estate Vineyards. By integrating fruit from multiple AVAs, soils, elevations, and growers, the wine gains complexity. Fermented in small open-top stainless-steel tanks; barrel-aged in 100% French oak barrels for eight months. Pommard Clone Pinot Noir, Fess Parker, 2017, Sta. Rita Hills, California /65 Fess Parker’s clonal selection Pinot Noirs are made with the intent of isolating some of the very best individual lots in the cellar and capturing the nuances that each specific clone offers. 100% Pinot Noir; 100% Ashley’s Vineyard (Block W), located in the Sta. Rita Hills Appellation. Barrel-aged 17 months in 100% French oak (44% new). WE Rating: 93 Red Blend, Sand Creek, Casa Ermelinda Freitas, 2018, Peninsula se Setubal, Portugal 9/27 The Setubal Peninsula is the region immediately southeast of Lisbon, across the Tejo estuary. The region is known for sunny, warm weather and -rich, sandy soils. This wine is a field blend of indigenous Portuguese grapes. Fermentation in stainless steel temperature-controlled vats with extended maceration. Aged four months in French and American oak. WE Rating: 85 Red Blend, Tinto, Don Ramon, Bodegas Aragonesas, 2018, Campode Borja D.O., Fuendejalón, Spain 8/24 75% old vine Garnacha and 25% old vine . Vines are an average of 25-years-old; each variety is vinified on its own. Maceration for 10 days in stainless steel tanks; after 15 days of malolactic fermentation the wine is blended. Aged three months in a mix of used and new American oak casks. The final wine is bottle-aged for a minimum of three months. WE Rating: 89