WINTER IS HERE!
Jack’s Picks of the Week: 7/12 – 7/19
OR while supplies last!

2016 The Ned Sauvignon Blanc
New Zealand- Waihopai River

91 points Wine Enthusiast: This medium-bodied Sauvignon Blanc is slightly leafy in style, but balances that with lush citrus fruit. The crushed tomato stalk and grapefruit come together in a dry, harmonious finish that’s mainstream delicious. Drink now.

Winemaker’s Notes: Pale straw with light green-gold highlights. Saturated aromas of passionfruit, lime zest and pink grapefruit dominate the subtle signature of Waihopai minerality – a lovely combination of citrus based bath salts and warm river stone. This classic tropical tinged, citrus based aromatic theme drives a palate that is crisp and fruit focused whilst bright acid edges add length, structure and an overall sense of liveliness.

Retail: $14.99
On Sale Thru 7/19: $12.99

Viking Blod PhotoDansk Mjod Viking Blod
Denmark

Brewmaster’s Notes: This artisan metheglin-style Danish mead has hibiscus and hops, which give it a soft, citrus-like flavor and very floral aroma. Its finish is hoppy-dry, spicy, and very warming. The world’s oldest fermented beverage made from honey has been a popular drink from Europe to Australia dating back to long before Viking times. One of the earliest references to fermented honey can be found in the Hindus of India’s holy books, the Vedas, which date back 4000 years and possibly even earlier than that. The oldest known recipe for mead to be written down in the Nordic countries was in 1520 by the Archbishop Olaus Magnus. The recipe comprised of water, honey, hops and brewers yeast, and concludes, that ‘on the eight day it may be drunk, but the longer it is left, the purer and better it will be. Our products are brewed based on a recipe from about 1700, and the ingredients are pure and 100-percent natural — guaranteed free from additives of any kind. Honey is the major and most important item in the recipe.

Retail: $26.99
On Sale Thru 7/19: $23.99

Jack’s Picks of the Week: 7/5 – 7/12
OR while supplies last!

2015 Allamand Cuvee Saint Jeannet
Argentina-Mendoza

Winemaker’s Notes: This is a blend of 25% Chardonnay and 75% Saint Jeannet which is also referred to as Gros Vert Blanc. As far as we know, this strange and almost extint grape variety
originates in France (Grasse according to some… southern Rhone according to others…) Cristian Allamand along with his father Raymond Stanislas Allamand have  rescued this variety and own almost 2 hectares planted to 100% Saint Jeannet at La Lucita vineyard, in the district of El Carrizal, part of the department of Lujan de Cuyo.

In 2013, working in conjunction with the local INTA and the remote direction of Jose Vouillamoz (genetecist that works with Jancis Robinson and Julia Harding, MW, co-authoring “Wine Grapes: A Complete Guide to 1,368 Vine Varieties, including their Origins and Flavours”), DNA analysis confirmed with 99% confidence that the grapes that the Allamands are cultivating are Saint Jeannet/Gros Vert Blanc.

With a very limited production of 3,000 bottles, the 2015 vintage was the starting point for this rare, unique, and almost extint grape variety.

Floral and citrus on the nose with a touch of anise. The palate is medium bodied with a touch of spiciness, some tropical fruits and more anise with a touch of nuttiness on the finish.

Retail: $16.99
On Sale Thru 7/12: $11.99

2014 Celler Can Blau Can Blau
Spain-Montsant

91 Vinous: Opaque ruby. Ripe black and blue fruit scents carry smoky mineral and licorice nuances and a subtle touch of violet. Sappy and seamless in texture, offering sweet boysenberry and floral pastille flavors and a jolt of enlivening spiciness. Finishes silky, energetic and quite long, with lingering florality and sneaky tannic grip.

Winemaker’s Notes: Wood smoke, spice box, incense, lavender, black cherry and plum aromas are followed by a mouth-filling, round, dense wine with outstanding grip and length. It over-delivers in a big way. Drink it over the next 6-8 years.

This wine pairs well with a wide array of food, such as rice, pasta, (noodles, spaghetti, macaroni), vegetables, mushroom, stewed meat, sausage, pork, roast meat, red and/or white meat with sauces, grilled meat, short or medium cheeses.

Retail: $18.99
On Sale Thru 7/12: $15.99

IMG_1736Brewed with hefty amounts of European malts and four kinds of American hops, it delivers a blast of hop aromas, a rich middle of malt and hops, and a thrilling finish. It weighs in at 6.5 % alcohol by volume.

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Jack’s Picks of the Week: 6/28 – 7/5
OR while supplies last!

Attems Cupra Ramato2016 Attems Cupra Ramato Pinot Grigio Rose
Italy-Venezia Giulia

Winemaker’s Notes: Attems Pinot Grigio Ramato continues a tradition of the Republic of Venice, since “ramato,” or coppery, was the term that referred to Pinot Grigio in contracts. A special vinification practice led to the use of this term: the must remains in contact with the skins for 24 hours and this practice gives the wine a very distinctive coppery hue. Attems Cupra Ramato boasts a rich, fruity bouquet, and opens full and weighty on the palate, with multi-faceted flavors.

It is perfect when paired with fatty fish, with delicate or vegetable-based antipasti, the ideal companion to summer dishes, and is delicious as well as an aperitif.

Retail: $19.99
On Sale Thru 7/5: $16.99

Murphy Goode Pinot Noir2014 Murphy Goode Pinot Noir
California

Winemaker’s Notes: The 2014 Pinot Noir comes from vineyards up and down the coast of California, including Monterey, Santa Barbara and Mendocino. Cool conditions in these prime growing spots keep grapes at a perfect balance between vibrant dark fruit character and bright acidity. Notes of vanilla from aging in French and American oak add complexity to the intense black cherry aromas and flavors.

Retail: $11.99
On Sale Thru 7/5: $9.99

duckrabbarleyThe Duck-Rabbit Barelywine is the hoppiest of all the Duck-Rabbit brews. This is a Farmville-style Barleywine, crafted the way brewers in Farmville have always done. Loads of Amarillo hops give a piney citrusy bitterness that’s supported beautifully by a toffee malt backbone.

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