April 2021 Wine Club Selections • Only One Bottle of Each Wine May Be Selected • Some Bottles Only Allowed at 6-Bottle Membe

April 2021 Wine Club Selections

• Only one bottle of each wine may be selected • Some bottles only allowed at 6-bottle membership level only • Please use online portal or email your selections BEFORE coming in to the store • A Frequently Asked Questions (FAQ) section is at the end of this document • Bonus Wines: Members get 1st dibs on buying allocated wines

April Wine Club Virtual Tasting

Our Virtual Tastings have taken off! We are welcoming winery owners, winemakers and other wine personalities into our world on a weekly basis. A number of wine clubbers are joining in the fun. These virtual tastings have been free – upon purchase of the two featured wines. I encourage you to keep track of our event calendar to see the latest virtual tastings.

April’s Wine Club Virtual Tasting will be Friday 4/23 at 7:00pm. Bill Knuttel of Knuttel Family will be the guest host. Any clubbers can join this virtual tasting, but it would be more fun if you choose one or both of the monthly selections. Wine #3 Knuttel Family “Kate’s Pas de Deux“ Chardonnay and Wine #10 Knuttel Family “Sebastian’s Infinite Limits“ Cabernet Sauvignon are the April club selections that will be featured. If you select one or both of these wines, you’ll be automatically emailed a zoom invitation on Thursday 4/22. If you didn’t choose either of these wines, but still want an invite, please email me.

On Friday 4/9 (7:00pm), Jeff Flood of Twomey by Silver Oak will join us for a virtual tasting. We’ll taste their 2019 RRV Sauv Blanc and 2018 Anderson Valley Pinot Noir from this iconic producer. Total price for the two bottles = $84. The wines are in stock now … please email me if I should set aside a set of bottles for you.

White Wines

2019 Mylonas ASSYRTIKO, Attica, Greece 4 and 6 bottle levels $21 (member price $18) 100% Assyrtiko

Mylonas is about 25 miles south of Athens in Attica, an area with 3000+ years of winemaking history. Attica is one of the warmest and driest areas of Greece, with warm breezes coming off the Aegean, and mountains blocking off most of the cool northern winds. You may know Assyrtiko from Santorini, where it produces wines that are brisk, powerful and with a saline character. Mylonas Assyrtiko is easier drinking with notes of lime, green apple, white peach, fresh herbs and minerality. Frequent lees stirring gives it more body. Aged in stainless steel.

Lizette’s Food Pairing Suggestions: Enjoy this food friendly white with an arugula salad drizzled with lemony vinaigrette and crumbled Feta; chilled celeriac soup; fried sardines; rich seafood dishes such as pan-roasted fish over Greek lentils; lamb fricassee; creamy fettucine Alfredo; potato gnocchi with truffle cream sauce; classic chicken pot pie; wood- grilled lamb chops with lemony potatoes; garlicky shrimp with lemon and parsley; roasted whole fish with fennel and olives; and spicy lamb pie. This versatile beauty is also the perfect partner for regional cheeses like Batzos, Kasseri, Kefalograviera, and Kasseri.

2019 Umani Ronchi “CaSal di Serra” VERDICCHIO DEI CASTELLI DI JESI, Castelli di Jesi Classico Superiore, Marche, Italy 4 and 6 bottle levels $21 (member price $18) 100% Verdicchio

Marche is on the Adriatic, between Emilia-Romagna and Abruzzo. It refers to “March of Ancona“, a medieval borderland that separated the Papal States from the northern city states. Verdicchio’s greatest fame comes in Castelli di Jesi Classico Superiore, about 10 miles from the coast, on hillside vineyard with elevations from 700 to 1100 feet. CaSal di Serra (“couple of mountains“) grapes are from 30 year old vineyards. Five months on the lees in stainless steel before bottling. Notes of white flowers, green apple, apricot, almond.

Lizette’s Food Pairing Suggestions: Enjoy this Italian white with garden fresh Caprese salad drizzled with balsamic glaze and pesto; pasta with roasted eggplant, ricotta salata and fresh tomato sauce; Spring vegetable cacio e pepe with smoked salmon and shaved Pecorino; sweet pea pancakes with crab and red onion crème fraîche; tarragon chicken salad on buttery croissant; spinach and Fontina quiche or frittata; savory cheese soufflés; spaghetti with clams; spicy Italian sausage filled ravioli tossed with fresh pesto; seafood risotto; classic Spanish paella; and cheesy eggplant Parmesan over linguine. This delightful white is also the perfect partner to savory cheese tarts, bloomy cheeses, nutty Gorgonzola, Prosciutto, and Marcona almonds tossed in olive oil and rosemary.

2019 Knuttel Family “Kate’s Pas de Deux“ CHARDONNAY, Russian River Valley, Sonoma, California 4 and 6 bottle levels $23 (member price $20) 100% Chardonnay

Bill Knuttel named his Chard after daughter Kate, his business manager, whose passion for dance is reflected in the balance, finesse and intensity of the wine. Almost all the fruit comes from Windsor Oaks Vineyard (Chalk Hill AVA of Russian River Valley), with a small portion from Tom Larson Vineyard in Carneros for structure and spiciness. 10 months in French oak (30% new), 1310 cases produced. Lemon custard, orange blossom, pineapple, cinnamon. This will be featured in the Friday 4/23 virtual tasting, along with Wine #10 Knuttel Family “Sebastian’s Infinite Limits“ Cabernet Sauvignon.

Lizette’s Food Pairing Suggestions: This elegant chardonnay pairs beautifully with baked Brie topped with walnuts, grilled herb chicken over butternut squash and gorgonzola risotto, mussels meunier, blackened tuna steaks with crisp potatoes, Southern shrimp and grits, herb-crusted cod over pea puree, crab or lobster mac and cheese, fettuccine with scallops and cream sauce, crisp-skinned roasted chicken with creamed corn, grilled lobster with drawn butter, and turkey pot pie with Spring veggies. This versatile white also pairs perfectly with a variety of cheeses from Brillat-Savarin and Fontina to baked Ricotta and creamy Camembert.

2017 Hearst Ranch Winery “Three Sisters Cuvée“ WHITE BLEND, Paso Robles, California 4 and 6 bottle levels $22 (member price $19) 36% Roussanne, 34% Grenache Blanc, 20% Viognier, 7% Picpoul Blanc, 3% Marsanne

Hearst Ranch was established in 1865, and remains one of the U.S.A.’s best sources for top quality free range beef. Steve Hearst and Jim Saunders founded Hearst Ranch Winery in 2010; it’s located in San Simeon. While the winery is young, they have the wherewithal to build and maintain first class facilities. Their “Three Sisters Cuvée“ is a full-bodied, broad-shouldered wine, as befitting a cattle ranch, but the limestone soils explain the acidity and balance. One year French oak (10% new). Apricot, lychee, lemon, honeysuckle, minerality.

Lizette’s Food Pairing Suggestions: Savor this graceful Rhone-style blend with friends on the front porch or alongside Spring favorites such as garden-fresh heirloom tomato, basil and Burrata bruschetta; garlic-rubbed crostini with caramelized onions and smoky bacon; mixed greens topped with creamy avocado slices, lemony grilled chicken and citrus dressing; crispy crab cakes with smoked paprika rémoulade; pan-seared scallops tossed with garlic and white wine; and lobster drizzled with butter sauce. This white blend is also a refreshing companion to a variety of cheeses from the soft and rich, like Camembert and Explorateur, to the stinkiest of washed rind cheeses, such as Epoisses.

Sparkling Wine

NV Ballarin SPARKLING BRUT, Crémant de Bordeaux, Bordeaux, France 4 and 6 bottle levels $21 (member price $18) 50% Cabernet Franc, 30% Sémillon, 20% Muscadelle

World War II had a devastating effect on the Champagne region. Battles had scarred the vineyards, casualties were high among the locals, and the Germans had appropriated hundreds of thousands of bottles. A thirsty nation wanted high quality sparkling to celebrate. Maison Ballarin saw this as an opportunity, and produced the first traditional method sparkling wine in Bordeaux in 1947. This was way before Crémant de Bordeaux was designated an appellation in 1990. Crémant de Bordeaux is growing as a category, but very little of it makes it to Georgia. Cabernet Franc provides red fruit and structure, Semillon brings citrus, and Muscadelle softens the wine with floral notes. 12 months on the lees.

Lizette’s Food Pairing Suggestions: Pair these festive bubbles with prosciutto-wrapped melon, spicy tuna rolls, ricotta and sausage ravioli with truffled cream sauce, freshly shucked oysters served on grilled sourdough, Gorgonzola and prosciutto topped bruschetta, poached salmon over butternut squash risotto, fresh Spring salad topped with herb vinaigrette, avocado and goat cheese, California rolls, Mediterranean prawn brochettes, smoked salmon, seared scallop and pork belly over pesto couscous, and Foie Gras terrine. This sparkler is equally delightful with soft cheeses, roasted nuts, dried fruits and even strawberry shortcake or Tiramisu.

Red Wines

2019 Le Coeur de la Reine GAMAY, Touraine, Loire Valley, France 4 and 6 bottle levels $21 (member price $18) 100% Gamay

Le Coeur de la Reine’s current owner/operators are Rodolphe and Ludivine Marteau – the 4th generation of their family to make wines on their family estate. Their Gamay vineyards average 30 years of vine age, with a mixture of clay/flint soil and clay/sandy soil. Y’all are familiar with Gamay, but perhaps from Beaujolais. Le Coeur de la Reine Gamay is similiar, with strawberry, raspberry and spice notes. Like Beaujolais, it undergoes carbonic maceration, and is aged in stainless steel. Serving spiral sliced ham? … ding ding ding … we have a winner! Ideally served at 55 F.

Andouille Sausage Stew

Ingredients: -- 1 medium butternut squash, about 2 pounds -- 2 large apples, Granny Smith or golden delicious -- 2 medium sweet onions, coarsely chopped -- 1/4 teaspoon black pepper, freshly ground -- 1/2 teaspoon ground cinnamon -- 1 teaspoon kosher salt -- 4 tablespoons extra-virgin olive oil, divided -- 12 to 16 ounces smoked sausage, such as andouille or kielbasa, thinly sliced -- 2 cans (22 to 28 ounces) spicy baked beans -- 1/4 cup brown sugar, packed -- 1 can (15 to 16 ounces) baby lima beans or pinto beans, drained and rinsed -- 1 can (15 to 16 ounces) black beans, drained and rinsed -- 1/3 cup barbecue sauce, or to taste

Instructions:

Heat the oven to 375 F. Line a large rimmed baking sheet or roasting pan with foil.

Peel the butternut squash; slice it lengthwise and scoop out the seeds. Cut the squash into 1/2 inch cubes.

Peel and core the apples and dice.

Combine the squash, apples, and chopped onions in a food storage bag or large bowl. Add the black pepper, cinnamon, and salt; toss to blend. Add 3 tablespoons of olive oil and toss to coat thoroughly.

Arrange the squash mixture in the baking pan, bake for about 30 to 40 minutes, or until the squash is tender.

Meanwhile, heat 1 tablespoon of olive oil a stockpot or Dutch oven; add the sliced sausage and cook, stirring, for about 5 to 7 minutes, or until lightly browned.

Add the baked beans and drained canned beans to the sausage and blend well. Bring to a simmer. Reduce heat, cover the pan, and simmer for 10 to 15 minutes. Taste and add barbecue sauce, as desired.

Stir the squash mixture into the beans and sausage, stir gently to blend. Bring the mixture back to a simmer.

2018 Cascina Ca’ Gialla NEBBIOLO, Langhe, Piedmont, Italy 4 and 6 bottle levels $21 (member price $18) 100% Nebbiolo

Marco Porello is the 3rd generation owner of this family estate, and runs the winery with help from his mother. His fruit comes from the Monbirone Cru (marine clay) and the Vezza d’Alba Cru (sandy limestone) of Roero. Roero sits just north of Barolo, and is best known for Arneis, but Nebbiolo is increasingly planted here. He downplays it with a label of Langhe Nebbiolo, because Roero Nebbiolo is a step up. This wine is aged in used Slavonian botti. It’s medium bodied, so don’t mistake it for a Barolo, although the notes of cherry, rose petal, anise and a hint of tar will evoke memories.

Lizette’s Food Pairing Suggestions: Enjoy this earthy red with Italian-style ribeye steaks served over creamy mushroom risotto, butternut squash ravioli with brown butter sage sauce, roasted prime rib with seasonal vegetables and crisp Italian-style potatoes, classic Osso Bucco with gremolata, herb pork shanks with sundried tomato risotto, duck sausage over cheesy polenta, pepperoni and sausage pizza, veal Scallopine, chicken and mushroom Marsala, braised rabbit over mushroom polenta, and Italian herb and garlic-crusted pork tenderloin. This versatile red also pairs with a wide range of Italian cheeses like Tallegio, Robiola and Gorgonzola, as well as Italian cured meats and marinated olives.

2015 Cantele NEGROAMARO, Salice Salentino Riserva, Puglia, Italy 4 and 6 bottle levels $20 (member price $17) 100% Negroamaro

At the end of World War II, when most of the population of Puglia was moving North to work in the big factories near Torino and Milano, Giovanni Battista Cantele, a wine merchant living in the northern city of Imola, moved his family to Salento. The final decision was made by his wife Teresa Manara, who barely knew anything about the area but fell in love with Puglia at first sight. After studying winemaking in Conegliano, Giovanni's son, Augusto Cantele, started the family winery - Cantine Cantele - with his father and his brother Domenico in 1979. Their vineyards are in the coolest part of Puglia, and their wines emphasize elegance and moderate alcohol, vs over the top richness. Six months used French barriques. The aroma is of a rich warm climate wine, the palate is of an elegant moderate climate wine. Red raspberry, red cherry, black raspberry, minerality.

Lizette’s Food Pairing Suggestions: Ideal for roasted rosemary and garlic-studded lamb over mint pesto risotto, eggplant Parmesan with linguine, spicy Italian sausage and pancetta pizza, veal shanks over cauliflower puree, veal cheek ravioli with Tuscan sauce, Carne alla pizzaiola, classic Osso Bucco, hearty lasagna Bolognese, pasta primavera, spaghetti topped high with meatballs and shaved Pecorino, tortellini with mushroom and ricotta filling, and Italian style beef stew. Or simply savor this red with ripe aged cheeses such as Pecorino, Parmigiano, Asiago and Grana Padano.

2016 Familia Díaz Bayo TEMPRANILLO, Ribera del Duero Crianza, Spain 4 and 6 bottle levels $22 (member price $19) 100% Tempranillo

The Díaz Bayo family are perennial growers in the tiny village of Fuentelcésped (population 194), where viticulture dates to the 1100s and Reconquest of the Duero Valley. With vineyard elevations of 3000 – 3100 feet, these are among the highest areas in the region. The fruit is from La Viñota, a clay parcel with 60 year old vines, and El Rubial, a clay/limestone parcel with 40 year old vines. Aged 12 months in French oak, then 12 months in bottle before release. Balsamic, minerality on attack, blackberry, black raspberry on finish. Fruit forward for a Ribera del Duero. Best with a slight chill.

Lizette’s Food Pairing Suggestions: This smooth red pairs perfectly with grilled skirt steak and red pepper fajitas, Monday night pot roast, Spanish- style lechazo (roasted lamb), peppercorn crusted filet mignon with braised spinach, chorizo empanadas, pork croquettas, meatballs and spaghetti or lasagna Bolognese, Moroccan lamb tagine over couscous, blackened tuna steak and crispy potatoes with Romesco sauce, chili con carne, Spanish paella, meat lover’s pizza, and Spanish tortilla with chorizo. After dinner enjoy a glass with a sliver of Manchego, Roncal or Pecorino Toscano with marinated olives and Marcona almonds.

2017 Knuttel Family “Sebastian’s Infinite Limits“ CABERNET SAUVIGNON, Dry Creek Valley, Sonoma, Calif. 4 and 6 bottle levels $25 (member price $22) Cabernet Sauvignon, Malbec, Merlot

“Wines of Intensity and Finesse“ is Knuttel Family’s (accurate) slogan. His wines have sufficient fruit to sip by themselves, and they are elegant enough to be food friendly. To select Cabernet Sauvignon barrels from their Rafanelli and Peterson hillside blocks, Bill blended Peterson Vineyard Malbec for its bright fruit, and Merlot from Woods Vineyard for its spiciness. Bill will be the host for the Friday 4/23 virtual tasting. We’ll taste this Cab, along with Wine #3 Knuttel Family “Kate’s Pas de Deux“ Chardonnay. 18 months French oak (30% new). Black cherry, black plum, blackberry, violet. 917 cases produced.

Lizette’s Food Pairing Suggestions: Enjoy this Bordeaux-style blend with short rib stuffed piquillo peppers, roasted beef meatballs over grilled zucchini noodles, lamb Wellington over cauliflower puree with green peppercorn sauce, peppery aged New York strip with seasonal veggies, espresso rubbed rib eyes over creamy mushroom polenta, steak au poivre smothered in Cognac sauce over garlicky braised kale, and grilled bison burgers stuffed with Gorgonzola. This versatile red is equally delicious with concentrated cheeses like sharp cheddar, aged Gouda, Reblochon and Le Moulis.

2017 Oak Farm Vineyards ZINFANDEL, Lodi, California 4 and 6 bottle levels $24 (member price $21) 93% Zinfandel, 7% Petite Sirah

The Panella family is 3rd and 4th generation Lodi farmers who purchased a history estate in Lodi, known for its majestic oaks. They replanted the vineyards in 2012, but also purchase from friends. The fruit is from the Oak Farm Estate Vineyard (Mokelumne River, planted in 2012) and Hohenrieder Vineyard (Jahant, planted in 1958), both with sandy loam soils. This is a prototypical burger wine. Rich and fruit forward, brambly blackberry, black cherry, blueberry. Eight months in French and American oak (28% new). This is the jammiest wine on the April list.

Lizette’s Food Pairing Suggestions: Enjoy this juicy red with backyard burgers piled high with toppings, Chicago-style Italian beef sandwiches, meat lover’s pizza, tomato-based pasta dishes, duck cassoulet, pulled chicken barbecue with Alabama white sauce and macaroni and cheese, baby back ribs, grilled pepper-crusted steaks topped with Gorgonzola butter, grilled leg of lamb stuffed with garlic and herbs, pulled pork tacos with spicy avocado crema and crumbled Feta, cajun-style seared salmon and steak asado fajitas. Or simply savor this decadent red with a sliver of sharp Cheddar, Abbaye de Belloc, Comté Reserve, smoky Spanish Idizabal or Rogue River Blue.

2016 Borsao “Cabriola” GSM BLEND, Campo de Borja, Aragon, Spain 4 and 6 bottle levels $21 (member price $18) 55% Garnacha, 39% Syrah, 6% Mazuela

Campo de Borja on a red wine label is an indication that that the wine you’re about to enjoy is full-bodied, juicy and has high alcohol. It’s an appellation in eastern Spain (south of Rioja) that sees long hot summers with little rain, resulting in very ripe grapes. Borsao is a cooperative founded in 1958. 375 farmers grow grapes on 5500 acres for wines of different price points. “Cabriola” is a precise jumping maneuver that a horse is trained to perform. Borsao uses Cabriola as a metaphor about the precise relationship between the winemaker and the vineyards. 12 months of French and American oak (1/3 new). Intense red cherry, red raspberry, black pepper, vanilla.

Lizette’s Food Pairing Suggestions: This elegantly rich and full-bodied beauty is delightful all on its own or paired with red wine braised short ribs over Manchego polenta, succulent pork shoulder with garlicky fried yucca, beef stew, braised wild boar ragu over tagliatelle, sausage and lentil stew, barbecue ribs with buttered corn, herbed lamb chops with crispy potatoes, rosemary scented pork chops with wild rice and grilled pork tenderloin with Romesco. Or simply savor this luscious red with dreamy regional cheeses such as Cabrales, aged Manchego, Idiazábal and Montsec.

2014 Coeur de Terre Vineyard “Estate” SYRAH, McMinnville, Willamette Valley, Oregon 6 bottle level $35 (member price $30) 100% Syrah

McMinnville is the westernmost sub AVA of the Willamette Valley. It’s in the rain shadow of the coastal mountains, so it gets less rain annually than neighboring sub AVAs. Wines from McMinnville are known for being fruit forward. This family owned winery was founded in 1998 by Scott and Lisa Neal, who developed and planted the vineyards. Scott is the winemaker, Lisa the GM. This is unlike Syrah from other appellations. It’s not a fruit bomb, like some Aussie Shiraz’s. It’s not high alcohol and jammy like some Cali Syrahs. It’s not earthy like some Northern Rhone or Walla Walla Syrahs. Think of Willamette Pinot Noir, but with black fruit and black pepper, and modest alcohol (12.9% ABV). Blackberry, cranberry, black pepper, vanilla. One year neutral French oak.

Lizette’s Food Pairing Suggestions: Enjoy this elegant red with elk loin drizzled with huckleberry reduction, cedar plank salmon with mushroom red wine sauce, beef stew with wild mushroom risotto, veal and mushroom meatloaf with rosemary whipped potatoes, duck breast with pomegranate-citrus glaze and roasted hazlenuts, mushroom and Gruyere flatbread, garlic and herb roasted pork tenderloin with garlic roasted root vegetable fries, seared duck breast with Taleggio cheese and stewed tomato risotto, butternut squash ravioli with brown butter sage sauce, and lamb chops with mint pesto. For an unexpected treat, try a glass with roasted pears glazed with red wine reduction and drizzled with walnut vinaigrette.

2015 The Paring Red BORDEAUX BLEND, California 6 bottle level $30 (member price $26) 50% Cabernet Sauvignon, 20% Merlot, 20% Cabernet Franc, 10% Petit Verdot

The Paring is the 2nd label of Jonata, owned by Stan Kroenke, also the proprietor of the cult wine Screaming Eagle, the L.A. Rams, the Denver Nuggets and other pro sports teams. The fruit for The Paring is sourced from blocks that are either too young or don’t fit the style of Jonata. While the label reads California, the fruit is sourced from Ballard Canyon, Sta. Rita Hills and Santa Maria Valley (all Santa Barbara county sub appellations). The Paring lineup also includes a Pinot Noir, Chardonnay, Sauv Blanc, Syrah and Rosé. The Paring Red sees 22 months French oak (55% new). Elegant notes of black currant, mulberry, violet, espresso.

Lizette’s Food Pairing Suggestions: Another beautiful Bordeaux blend, enjoy this red with steak fajitas, meaty pizza, roasted eggplant dishes, garlic studded rack of lamb, veal chops with creamy risotto, grilled ribeye steak with caramelized onions and peppers, braised beef and mushrooms drizzled with a red wine pan sauce over white Cheddar polenta, braised lamb shoulder, and bison burgers topped with candied bacon and sharp Cheddar. This elegant and balanced blend also pairs perfectly with hard, sharp cheeses such as Roquefort, Beaufort, Comté and Emmental.

**** BONUS WINES **** These CAN NOT be part of your regular monthly selections. You CAN purchase these wines IN ADDITION to your regular monthly selections.

Burgundy means high acid wines that strike a balance between fruit, earth and minerality, and pair beautifully with a wide range of foods. They tend to be medium bodied, appropriate now that Spring has sprung!

NV Patrick Piuze “Val de Mer Non Dosé” SPARKLING BLANC DE BLANCS, Vin de France $29 (member price $26) 100% Chardonnay

A friend gave me a bottle of Val de Mer a couple of years ago, purchased out of state. I loved it, and had been waiting for it to be available in Georgia. We started carrying this in November, and are flying through it, as most folks who buy a bottle come back for more. The label drastically undersells it. This is a traditional method Blanc de Blancs, made from 100% Chardonnay. The grapes are from Tonnerre (just east of Chablis), so it can’t be called Crémant de Bourgogne. Patrick Piuze is the owner/winemaker, who has taken Chablis by storm in the last decade with his pure wines. “Non Dosé“ refers to the zero sugar in the dosage. Val de Mer is laser focused, with lemon zest, granny smith apple and chalk. It sees nine months on the lees, so it has only a hint of the brioche notes found in many Champagnes. This is NOT ripe and rich; rather it’s sharp and clean, and is a perfect beverage for oysters, caviar or gooey French cheese.

2017 Domaine Jean Grivot PINOT NOIR, “Les Charmois” Nuits-St-Georges, Côte de Nuits, Burgundy, France $112 (member price $99) 100% Pinot Noir

Étienne and Marielle Grivot are the latest generation to own Domaine Jean Grivot. Their daughter Mathilde is the winemaker and is increasing her responsibility in overall operations. Vosne-Romanee is the location of their winery, and they are blessed to own lieu dits in 22 appellations, some of which are $$$ Grand Cru. Plowing their vineyards by horse minimizes contamination, and all fermentations feature native yeasts. They don’t believe in punch downs after fermentation begins. “I don’t like to mix the physical (punching down) with the spiritual (fermentation),” said Étienne. Les Charmois is a lieu-dit sitting on the south side of the combe behind the town of Nuits-St-Georges. This vineyard has a northeast aspect, so the grapes ripen later than those with southern aspects. 15 months aging in French oak barriques (25% new), then another two months in vat before bottling. 274 cases produced.

92 points Vinous “The 2017 Nuits Saint-Georges Les Charmois has a very elegant bouquet of raspberry preserve, briar and light rose petal aromas. Not powerful, but well defined. The palate is fresh on the entry, offering crunchy red berry fruit laced with orange peel and a touch of tangy marmalade, leading to a slightly peppery but quite persistent finish.“

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THE VINO VENUE WINE CLUB FREQUENTLY ASKED QUESTIONS (FAQ)

1. What is the difference between the 4 and 6 bottle Club Levels? The 6 bottle level provides Vino Venue 50% more “purchasing power” than the 4 bottle level each month, therefore, the 6 bottle level will include wines that retail as much as $40. Both levels offer great value, but the 6-bottle level is the BEST VALUE.

2. Can I choose any wines listed? Yes; as long as you stay within the parameters of your membership, i.e. if you are a 4-bottle member, you may only select four bottles listed as “4 and 6 bottle members.” However, you can always purchase additional bottles, 6-bottle level or otherwise, as your member price.

3. When am I notified of the selections? On the 1st of each month you will receive an email with a link to our online ordering portal, containing information about the monthly wines. The same email will also have a link to the traditional document. Many members like to save the traditional documents for future reference.

4. Can I choose more than one bottle of each type of wine? No; in order for the economics to work on this low margin program, only one bottle of each type is allowed. However, you can always purchase additional bottles at your member rate anytime.

5. When do you need my selections back? We love to know about your selections asap. Please realize that some of the wines are in very short supply (hidden gems usually are) and if you wait too long you may miss out on them.

6. When can I pick up the wine? When the document is emailed to you to make your selections, you will also be provided a “pick up date” within that email. The wines are usually ready for pick-up on a Friday early in each month (sometime between the 4rd and the 10th). We also send an email when all the wines are actually ready.

7. Can I authorize someone else to pick up my wine? Yes

8. What day of the month is my Credit Card charged? The 1st day of each month; the charge will come through as VV Dunwoody LLC or Vino Venue

9. How do BONUS wines work exactly? These are extra wines, usually more expensive than regular club selections, and offered at nice discounts. You can purchase them in addition to your monthly wines.

Here is a helpful hint on how one of your members uses her Club Membership:

“Attached is a picture of my January wine all ready to go into my wine cooler!! It really is a great 5 minute fix to know where I got a bottle of wine or what it will taste like!!” ~ Mary Ann