Fight Hunger in Charleston

Did you know Charleston has a Food Hardship Rate of twice the national average? Help out- it's simple, follow the link and click "LIKE" to support Charleston. The Low Country Food Bank gets $100,000 from the Walmart Foundation if we finish in the Top 6 communities. We all know someone who is hungry.

Charleston-N Charleston-Summerville, SC
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Chono Reserva Syrah-90 Points and One of Chile's Greatest Wine Values-Wine Advocate

Chono Reserva Syrah- 2008

Jay Miller of Wine Advocate has listed the Chono Reserva Syrah in his "Chile's Greatest Wine Values" category! 

Producer Notes:

Alvaro Espinoza had returned to Chile from a stint at Fetzer and Bonterra where he experienced his own eureka on biodynamic farming. Upon his return to Chile and under the spell of the teachings from Alan York and Jim Fetzer, Alvaro was burning with ideas to put into practice in his home vineyard.  

Chono was started by Alvaro's father, an important enologist himself, and with Alvaro's recent feat of having succeeded him in receiving the Chilean Enology award for outstanding winemaking, the Espinoza family has gained legendary status among winemakers. In the central Maipo appellation Alvaro's father planted Carmenère and Cabernet Sauvignon, with Alvaro adding Syrah later on to the mix. These grapes constitute now the Chono Winery label. With some plots still in conversion, and a growing operation, only part of his production is certified as organic today.  

Wine Notes:

If it was up to us, we would call this wine Eureka! Here we find everything we are looking for in a wine; texture, ripeness, precision, uniqueness, fruit, length, balance and great harmony. Excuse our enthusiasm, but this un-oaked wine will change the way that the world will look on South America’s viticulture. Way north of Santiago, under the clearest skies of the world, with barely any air moisture, photosynthesis does something that we have never seen before.

90 Points-"Medium purple; smoked meat and game, lavender, spice box; lots of flavor, no hard edges." - Jay Miller, Wine Advocate, December 2010

Give us a call or shoot us an email if you are interested in buying this fantastic value wine!

Three SF Chronicle Top 100 Wines In Stock Now:

2008 Lioco Charles Heintz Vineyard Sonoma Coast Chardonnay
Lioco's goal is to frame the potential of outstanding vineyards, and Heintz is such a profound Chardonnay spot that it yielded two wines in this list. With zero oak influence, this shows a vivacious citrus edge, with a woodsy aroma of heather amid pineapple, focused mineral and honeyed pear and apricot. Heintz can yield tricky results in some years, but this is as pure as it gets.

2008 Hirsch Vineyards M Sonoma Coast Pinot Noir
Though wildfires prompted many wineries to skip a Hirsch designate in 2008, Hirsch itself stood firm, producing the M (usually a second tier) as its top wine. New winemaker Ross Cobb has finessed a blend dominant in old Pommard and Mount Eden clones that's packed with pleasing wild strawberry fruit and layered minerality.

2007 Qupé Bien Nacido Vineyard Santa Maria Valley Syrah
Bob Lindquist's benchmark Syrah from this Santa Barbara County site is in gorgeous shape. Dark and earthy, with brawny peppercorn spice, dusky plum and fine, delicious tannins. It's equally rewarding whether you drink it now or age it.

90 Points for Chateau Smith Cab from Spectator

Charles Smith Wines - Chateau Smith Cabernet Sauvignon - 2007
90 Points
"Lithe, elegant and nicely focused to show off its bright raspberry and cherry fruit. Lightly veiled in fine tannins, picking up white pepper and cinnamon notes on the lively finish. Drink now through 2015. 7,800 cases made." –HS, Wine Spectator, Dec. 2010

High Scores for Our Grower Champagnes!

L. Aubry Fils - Brut Rose - NV
93 Points-Wine & Spirits
Tart cherry scents and bright citrus lend the rosé its freshness. The fruit is substantial and firm, captured just as it was coming into ripeness. Juicy at the moment, the wine focuses attention on its long, savory finish. It hints at limestone and floral edges of rose, both suggesting the complexity that bottle age will bring.

L. Aubry Fils - Brut - NV
92 Points-Wine & Spirits
"While this is creamy in its richness and silken in feel, there’s a gentle push back in its texture that signals the formidable structure underneath. It has a savory, talc and mineral expression, with a purity to the clean flavors that reveal it’s authenticity. The saltiness will match jamón Serrano or sharp sheep’s milk cheeses if you open it now; the structure will sustain the wine for ages."

Pierre Gimonnet - 1er Cru Blanc de Blancs Brut - NV
90 Points-Wine & Spirits
"Beautifully proportioned, this feels like a young wine with plush peach flavors sculpted by vibrant acidity. It’s austere and closed off for now, but its limestone core should evolve toward complexity as it ages."

Marc Hebrart - ‘Cuvee de Reserve’ Brut - NV
90 Points-Wine & Spirits
"A full-bodied yet subtle wine, this is closed off behind flinty notes of reduction. As it opens, the flavors broaden into red cherry, stony, autumnal fruits and floral hints of lilies. Store it away for several years; if you open it now, decant the bottle for roast quail."

Pehu-Simonet - Rose Brut - NV
91 Points- Wine & Spirits
"The rosy scent of a fine Burgandy carries into this wine’s savory, cranberry- and tart apple middle. The finish transitions to pleasant sweetness, with flavors of candied ginger. Delicious with sushi."

Eryie Vineyards has arrived.

In January 1965, after earning a degree in viticulture and enology from UC/Davis, and research in Europe, 25-year old David Lett AKA "Papa Pinot" moved to Oregon “with 3,000 grape cuttings and a theory”. He planted the cuttings in a rented nursery plot, and went looking for the perfect vineyard site. It was the first planting of Pinot noir, Chardonnay, and related varieties in the Willamette Valley, and the first Pinot gris in America.

The Eyrie Vineyards, founded by David and Diana Lett in 1966, is located in the Red Hills of Dundee, about 30 miles SW of Portland. It was named for the red-tailed hawks who make their home (EYE-ree) in the fir trees at the top of the first vineyard plantings. The winery is in nearby McMinnville. In 1975, The Eyrie Vineyards produced the first American Pinot noir to compete successfully with the renowned Pinot noirs of Burgundy. (Paris, 1979; Beaune, 1980). Total annual production is around 10,000 cases. All wines are estate-grown and produced.

In addition to handcrafted Pinot noir, Pinot gris and Chardonnay, the Eyrie Vineyards also makes limited bottlings of Pinot blanc, Pinot Meunier and Muscat Ottonel. In 2005, Jason Lett took over from his father as winemaker and vineyard manager at The Eyrie Vineyards, and continues his family’s pioneering legacy.

The Wines:

Pinot Noir Estate - 2008- 92 Points "The medium ruby red 2008 Pinot Noir Estate offers up a lovely perfume of cherry blossom, cinnamon, incense, cranberry, and raspberry. Elegant on the palate with plenty of spicy red fruit, lively acidity, and enough structure to evolve for several years, it will be at its best from 2013 to 2023." -Jay Miller, Wine Advocate, Oct 2010

Pinot Gris Estate - 2008- 91 Points "The 2008 Pinot Gris Estate has an alluring nose of melon, mineral, and floral notes leading to a creamy-textured, rich, concentrated wine. The price is a steal."-Jay Miller, Wine Advocate, Oct 2010

Pinot Blanc- 2009 - A lively Pinot Blanc that has hints of spice, with the fruit taste of apple and pear.

Chardonnay- 2009 - Like the Reserve, grapes for this wine also come from Eyrie’s original plantings. Jason selected this cuvée for suppleness and more approachability in its youth than the Original Vines Reserve.

Daniel Donahoe Answers Our Questionnaire

Kevin Pike (right) and Daniel Donahoe
at Music In Your Mouth at Palmetto Bluff

Daniel Donahoe is the founder of Teira Wines and Silvertap Keg Wines. Daniel's Grandmother grew up with Julia Child and introduced the two during his first year at Boston University. Over the next four years, Daniel was fortunate to spend a great deal of time learning about food and wine from Julia and ultimately chose a career in wine instead of International Relations. He responded to our questionnaire while still recovering from his trip to South Carolina:

What's going on in the vineyard or winery right now?

Fall colors.  It's beautiful: reds, yellows, oranges, golds - with only a few leaves on the ground. Duff Bevill's team has put all of the harvest equipment back in the barn.

How is the current vintage looking?

In a word: short.  Our 20-acre Sauv Blanc vineyard yielded less than 50% of 2009 yeild.  That said, even with the heat damage, the fruit that came in after we dropped clusters was beautiful and is tasting great in tank.

How is your wine different from every other wine?

Place - Dry Creek Valley.  Style - accessible.  Quality - consistent.  Pricing - value.  Julia Child taught me the importance of pairing food and wine.  Too many California wines hit you over the head with oak, fruit and alcohol.  My wines are always balanced, and will always represent an extremely high price-to-quality ratio: regardless of an up or down economy.  Just say no to overpriced wines.

If you weren't making wine what would you be doing?

Surfing a point break in Indonesia, with a cold beer in the ice chest on the beach.

With so much wine out there already why do you want to make more?

See "How is your wine different from every other wine?"

What kind of shoes are you wearing?

Clark's Desert Boots

What's your favorite thing to eat with your wine?

Oysters from Pt. Reyes

What's the next grape for you?

Carignane

What is the greatest challenge you face as a winemaker?

Consistency

What's do you see as the biggest problem in the wine industry today?

Consolidation and Evil Empires taking over sales, marketing and distribution channels - pushing mass-produced, mass-marketed crap wine to the masses.  Layer Cake, anyone?

What do you drink when you're not drinking you're own wine?

Beer.  Or Leitz Riesling.

How important are the phases of the moon to you?

So TOTALLY important, dude.

Describe your favorite vineyard.

The Beeson Ranch - 100+ year old Zinfandel vines across West Dry Creek Road from my Merlot vineyard in Dry Creek Valley.  Beautiful.  Delicious.

What makes a wine great?

The dirt.  Sorry, "terroir" for all the wine geeks.

Why should someone who tries to eat only food grown in South Carolina consider drinking your wine with dinner?

Good question.

What is the most overused winemaking technique?

Micro-oxidation.

What's your favorite cake?

Carrot.

What question should I have asked you but didn't?

When is the American wine consumer going to migrate away from being wedded to a "brand"?

The holiday season is the perfect time for celebration and Beaujolais Nouveau is the perfect wine to celebrate with. This wine is not only tasty, but it is also fun to drink. The grapes (100% Gamay) come from the Beaujolais region and are all harvested by hand. The wine is fermented for a short time and then released onto the public on the third Thursday in November. This is known as "Beaujolais Day".

If you missed out on Beaujolais Day, you don't have to miss out on our Beaujolais Nouveau! If you are a fan of a wine that has a lot of fruit and berry flavors, then this one is for you. The Bourgeois Family has brought us an excellent Beaujolais that comes from wine producer Domaine Marion Pral. It is an excellent wine to drink with friends and family around the holidays, and it goes great with Turkey or Ham! Here is a little more info from our producer:

DOMAINE MARION PRAL:

A 50 acre Family organic estate for several generations, located in the heart of the “Pierres Dorees” country, 10 miles from Villefranche, capital of the Beaujolais. The Domaine Pral vineyard is planted on granite soils with a South East exposition in the Beaujolais region.

The region of Beaujolais, situated at the bottom of the Burgundy AOC, is more than just the fun nouveau. Some Beaujolais wines can be kept (gasp!) for up to 10 years! Those are usually the Cru Beaujolais and are much lower in production than the drink-it-now.

Even though Beaujolais is technically part of Burgundy, its climate, soil, grape varieties and winemaking methods make it completely separate in character. The primary grape of Beaujolais is Gamay, a very thin-skinned, light bodied grape that does particularly well in Beaujolais. The result is a very fruity wine with fresh berry favors and super-light tannins and body.

Technical Info

Blend: 100% GAMAY

Harvest: The exceptional terroir is

composed of granite soil and enjoys

Southeast exposition. The owners of the

property, who love and respect nature,

raise their crops sustainably preferring

organic nutrients over chemical

fertilizers.

Last night I cracked open a bottle with a couple of friends and we loved it. Give us a call or shoot us an email so you can get you some Beaujolais today!