Take Home Wine Specials
Lovely and Light, $32
Rich and Delicious, $40
Spectacularly Amazing, $87
Featured Take Home Wines:
’10 Elizabeth Spencer Sauvignon Blanc, Mendocino
Effusive, yet delicate, aromas of pear blossom, ruby grapefruit and a hint of slate leap from the glass. Luscious flavors of white peach, ripe nectarine and subtle citrus notes leaning towards ruby grapefruit along with hints of tangy apple drape over bright acidity and provide great accompaniment to the vineyard’s hallmark hint of slate and fresh-cut grass.
’10 Broc Cellars “Vinestarr” White ( Chardonnay, Roussanne & Picpoul, Paso Robles
This is the second vintage of our Rhône-by-way-of-California white blend, and this year all of the fruit is sourced from the fractured limestone soils of Paso Robles. As before, the base of Vine Starr White (75%) comes from the 35-year old chardonnay vines planted on a steep slope of the famed James Berry Vineyard, while the picpoul (12.5%) comes from the windswept, rocky slopes of the Luna Matta Vineyard. Both vineyards are organically farmed, and have the potential to yield fiercely bright, high acid wines. The roussanne from Paso Robles (12.5%) is new to the blend (replacing the Sierra Foothills fruit in the ’09 vintage), yet again influences the texture of this wine thanks to the 21 days of skin contact during fermentation, followed by 4 months aging in neutral French oak. In contrast, both the picpoul and chardonnay were fermented and aged in stainless steel. As always, the wine was entirely fermented with native yeasts, without the use of additional enzymes or other cultures. (4 weeks prior to bottling) A small amount of sulfur was added four weeks prior to bottling.
’06 Blagden Chardonnay, Peyton’s Vineyard, Chileno Valley Road, Sonoma Coast
Balanced yet complex, this wine is ready to enjoy now but will cellar for another 8 or more years. Toasty marshmallow, vanilla, citrus oil, and pineapple share space with wet stone on the nose. The aromas are confirmed with round textures that give way to a long, steely, smoky finish. Harvested 10/26. Pressed to tank, settled overnight and inoculated with Montrachet yeast, then fermented in barrel. 100% French oak, 40% new oak (combination Damy, Billon, Remond). 100% native malolactic fermentation.
’10 Pey Marin Forager Pinot
“THE FORAGER” embraces the best of Burgundys “Negociant-Viticulteur” principles. The complexity of our 2010 Pinot Noir comes from six clones grown in three locales on the chilly Sonoma Coast, a terrific locale for exemplary cool-climate Pinot Noir. The soils in these low yielding, wind-swept sites range from welldrained, shallow gravelly loam to denser clay loams. Each site and clone provides different aromas, flavors & structure. The first site is situated southwest of Sonoma Mountain and was planted in 2000 to Swan, Pommard, 667 and 115 clones. The second site is situated just west of Gravenstein Highway in the Russian River Valley section of the AVA and offers clones 777 and 828 which provide richness and depth. The final piece came from Los Carneros sub-section of the AVA, and added an earthiness and zippy quality we really like.
’07 Atrea Old Soul (Zinfandel, Syrah, Petite Sirah & Malbec), Mendocino
Dark ruby in color, this wine’s nose reveals ripe red raspberry and blackberry fruit, sandalwood, anise seed and a hint of white pepper. The flavors are jammy, ripe and expressive, and the tannins are creamy, supple and well integrated. Well proportioned and balanced, juicy but not overripe, this vintage continues to deliver the Old Soul Red message of imminent, satisfying drinkability on release without sacrificing the merits of aging potential. 45% of the grapes, farmed organically, were sourced from the Saracina Ranch; the balance were sourced from five other low-yield, organically or sustainably farmed Mendocino County vineyards ranging in age from 12 to 109 years, including the oldest Syrah planting in the U.S. Winemaking and Cooperage. The grapes were picked at full maturity, de-stemmed and gently crushed into fermenters. The must soaked at a cool temperature for four to seven days, at which point native yeast fermentation began. Post-fermentation maceration with heat followed for approximately one week. The wine was aged in Burgundian and Hungarian oak (25% new) for 26 months, which included six months of native malolactic fermentation. The blend is unfiltered.
’07 Demuth Kemos Clajeux Cabernet Sauvignon, Chalk Hill, Sonoma
Inky purple. A velvety texture and slow-mounting tannins. Built for the long haul but showing plenty of complexity already, with excellent finishing clarity and persistence – 92 Points. The steep, rocky vineyard is located in the Chalk Hill appellation near the western border of the Mayacamas Range and the Russian River Valley. The southwest-facing slope retains moderately low morning temperatures from the summer fogs that stream in from the valley below. Fruit was obtained from two distinct blocks within this 7 acre vineyard: the upper block planted to clone 337 which has an enhanced mineral and earth component, and from the steep, terraced lower block planted to Clone 7 which advances a more fruit forward profile. 2007 offered one of the finest growing seasons of the decade, with moderate, temperate conditions from spring to fall leading up to a harvest early in the second week of October. Bottling took place in September 2009 after 23 months in 60% new French Oak.