2011 Quantum Wine Cellars
Mountain grown Cabernet Sauvignon aged for twenty months in one-year old Taransaud French oak barrels. A melange of ripe berry, dark cherry fruit flavors accented by dusty cocoa tannins and an earthy, red iron finish.
This cellar-aged gem comes from the Spring Mountain District which is nestled on the eastern flank of the Mayacamas Mountain and is one of the most coveted regions in the Napa Valley for growing Cabernet Sauvignon. Noted for powerful tannins and ample acidity, Cabs from Spring Mountain age gracefully. This is a fully mature, classic example recently acquired directly from the winery.
Certainly artisanal sausages would keep the menu simple and delicious, but a locally sourced pork chop - boneless or bone-in - would be a fabulous accompaniment.
2015 Tentadora Malbec
Malbec grown on rock and sand at extreme elevations at the foot of the Andes. Lush and chewy plumy fruit finishes with seamless, integrated tannins. A hint of herb and spice on the back end gives complexity and sophistication.
Legendary California winemaker William Knuttel travels to the Cayate region in Argentina’s Calchaqui Valley to make this glorious red, a place he and so many recognize as being one of the finest regions to grow Malbec. The high desert mountain landscape is one of the highest places suitable to grow vines in the world; Cayate sits at 5600 feet above sea level! The stress on the vines produces exemplary fruit.
When it comes to Argentinian Malbec, steak is the natural match-up. A humble cut marinated and cooked over coals or a fancy Wagyu chop seared in a cast iron pan is fine too.
2015 Claudie Jobard
Rully Rouge La Chaume
Good, honest red Burgundy. 100% Pinot Noir - Fragrant aromas of blackberries and strawberries, autumn leaves and earth. It has a lively mouth feel and a zippy, light-to-medium body. The fruit fans out across the palate leading to a clean finish.
Claudie Jobard was born to make wine. She’s the daughter of a pepinieriste, and her mother was the head oenologist at a major négociant (Maison Joseph Drouhin) for over 30 years. In fact, Claudie makes wine for her mother’s and aunt’s property in Pommard. If that’s not an endorsement, we don’t know what it. She acquired her vines in Rully from her father’s side of the family and is gaining a strong reputation.
Red Burgundy is versatile with many cuisines. You can enjoy it with grilled chicken, pork or beef. It works with salmon too. Anything that calls for a light, zesty red.
2013 Tenuta Pierazzuoli
Chianti Montalbano Riserva
A fancy Chianti, it’s robust, rich and sturdy. The aromas are of deep red fruit, fancy leather, forest floor, spice and vanilla. In the mouth, it’s medium-full bodied with exquistie balance. Complex and harmonious, the finish is marked by persistent red fruit and spice. 100% Sangiovese.
The property was founded in 1970. We have worked with Enrico Pierazzuoli for over twenty years, bringing his wines from Tuscany into California. He has vineyards in two places: Carmignano and Chianti Montalbano. His Chianti vines are, on average, around 25 years old, grown at altitudes of 800-1300 feet.
Don’t overthink this one - Chianti is great with Italian cuisine. Pastas with tomato-based red sauces are great. Osso Buco or Bistecca alla Fiorentina are great matches.
Our newest wine club features four red wines carefully selected for your enjoyment. Save 15% off the regular retail price for 4 bottles, and get an additional discount on 3 LRQ's.
Without further ado, we are happy to present the second installment of ... the Little Red Quartet!
Buy 3 Little Red Quartets to make a case of 12 bottles and the LRQ Club discounts to $75 each!