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CARLOS SERRES – RIOJA

All of the Tempranillo, Graciano, and Mazuelo grapes used in Carlos Serres Reserva and Carlos Serres Gran Reserva come from a selection of different plots within their estate vineyard—Finca El Estanque. The fruit is picked by hand from vines averaging 30 years in age. These are exceptional values from a century old winery in Rioja.

2012 Carlos Serres Crianza Rioja 12.00 9.96VS

2010 Carlos Serres Reserva Rioja 15.00 12.45VS

2008 Carlos Serres Gran Reserva Rioja 25.00 20.75VS

 

Deal Of The Month

2013 ANDREW WILL RED ‘FLANEURS’

The 2013 Andrew Will Red ‘Flâneurs’ (translation: an idle man-about-town) is a delicious blend of 50% Merlot, 33% Cabernet Franc, and 17% Cabernet Sauvignon made with fruit from Ciel du Cheval and their Two Blondes estate vineyard. The wine has a chocolately aroma from Gamba and Taransaud barrels, lots of red cherry and blackberry, and a complex and lasting finish. This is an exceptional value.

2013 Andrew Will Red ‘Flâneurs’ Columbia Valley 29.00 24.07VS

The Weekly Tasting

DOMAINE CAPITAIN GAGNEROT BURGUNDIES

Domaine Gagnerot was established in 1802 and is now in the hands of the ninth generation. Over the last two hundred years, the family has acquired parcels in the Côtes de Beaune and Côtes de Nuits, resulting in Pinot Noir and Chardonnay that are lovely expressions of elegance and purity. Come in and taste these wines with importer William Woodruff on Saturday, February 25th.

2015 Capitain-Gagnerot Hautes Côtes de Beaune Blanc ‘Les Gueulottes’ 25.00 20.75VS

2014 Capitain-Gagnerot Saint-Romain Blanc ‘Au Bas de Poillange’ 35.00 29.05VS

2015 Capitain-Gagnerot Ladoix ‘1er Cru Grechon et Foutieres’ 50.00 41.50VS

2015 Capitain-Gagnerot Pernand-Vergelesses ‘1er Cru’ 40.00 33.20VS

2012 Capitain-Gagnerot Vosne-Romanée ‘Aux Raviolles’ 58.00 48.14VS

New Arrivals

2012 SCHIAVENZA BAROLI

Owning eight hectares of vineyards in Serralunga d’Alba and 15.2 square meters in the village of Monforte d’Alba, the brothers Vittorio and Ugo Alessandria started the winery in 1956. In Italian, sharecroppers are called “Schiavenza” and that is the origin of the winery name. Three single vineyard expressions of Barolo top our list of good values this month. Firey, showing tar and roses, these are living proof that Barolo is “the wine of kings.”

2012 Schiavenza Barolo ‘Broglio’ 50.00 41.50VS

2012 Schiavenza Barolo ‘Ceretta’ 55.00 45.65VS

2012 Schiavenza Barolo ‘Prapó’ 60.00 49.80VS

2014 LIONEL FAURY SAINT-JOSEPH

The Faurys, father Philippe and son Lionel, have a strong aversion to new oak. Their reds are aged in barrels, but there is both new and old in a variety of sizes, from barriques to demi-muids. This allows the pure fruit flavors of their Northern Rhône grapes to shine. The 2014 Lionel Faury Saint-Joseph Blanc is a blend of 60% Marsanne and 40% Roussanne with crisp acidity. The 2014 Lionel Faury Saint Joseph Rouge is produced from vines planted between 1979 and 2007, whereas the Vieilles Vignes were planted from 1937 to 1976. These are extraordinary values in Northern Rhône Valley wine.

2014 Lionel Faury Saint-Joseph Blanc 32.00 26.56VS

2014 Lionel Faury Saint-Joseph 30.00 24.90VS

2014 Lionel Faury Saint-Joseph Vieilles Vignes 39.00 32.37VS

Staff Picks

THE SEASON OF MUSSELS

Mussels reach their peak this month, when the waters where they are cultivated are at their coldest. They can be consumed all year long, but the meat and sweetness of mussels reaches an apogee in February. There are many preparations that can be paired with wine. Try the classic moules marinières or “sailor-style” mussels—leeks, shallots, garlic, bay leaf, and white wine. Serve with homemade mayonnaise and toasts.

2015 Château de la Jousselinière ‘Perle Bleue’ Pays Nantais 13.00 10.79VS

2015 La Marinière Muscadet Sèvre et Maine 11.00 9.13VS

Portuguese-style mussels in garlic cream sauce adds a little hot red pepper, some chourico (chorizo), clam juice, and dry Riesling before adding heavy cream. Perhaps the most beautiful of mussel recipes!

2014 Vila d.Maria Three Valleys White Douro 17.00 14.11VS

2013 Château d’Epiré Savennières Loire Valley 20.00 16.60VS

Cozze alla Posillipo(from the neighborhood of the same name in Naples) combines fresh mussels with plum tomatoes, red peppers, basil, and wine sauce. You can serve these over fresh, long cut pasta. Lighter reds pair well here.

2012 La Spinetta Barbera d’Asti
‘Ca’ di Pian’ 25.00 20.75VS

2015 Allegrini Valpolicella
Veneto 18.00 14.94VS

Mussels in a saffron cream sauce combines heavy cream, garlic, white wine, and saffron and these work very well with richer whites.

Romain Collet Sparkling Brut Cremant de Bourgogne 22.00 18.26VS

2016 Two Vintners Grenache Blanc
‘Boushey Vineyard’ 25.00 20.75VS

Mussels cooked Thai style with coconut, curry paste, lime, and cilantro require a crisp, unoaked white, with vibrant acidity, and lower alcohol, or a fruity style dry rosé.

2015 Albrecht Pinot Blanc ‘Balthazar’ 18.00 14.94VS

2015 Domaine de la Tour du Bon Rosé Bandol 30.00 24.90VS

2016 Long Shadows Julia’s Dazzle Rosé Horse Heaven Hills 20.00 16.60VS

2014 GIACOSA ARNEIS

The 2014 Bruno Giacosa Arneis has a straw-yellow color. A bouquet of peach, apricot, and acacia flowers gives it a very elegant bouquet. It has tangy acidity with a creamy mouthfeel and the finish is long and lasting. This is a great Northwest shellfish and seafood wine.

2014 Bruno Giacosa Arneis Roero 33.00 27.39VS