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Barefoot Cellars Rich Red Blend Red Wine 1.5L, 1.5 Litre, $10.99
Barefoot Rich Red Blend Red Wine features aromas of blackberry jam, rich black fruits and sweet vanilla. With a smooth, lingering finish, this California red wine is ideal for entertaining. The full bodied Red Blend wine pairs perfectly with beef ribs, steak or chocolate and is best served at room temperature or slightly chilled. This larger 1.5 L Barefoot wine bottle is ideal for sharing with a group of friends. This Barefoot wine comes from America's most awarded wine brand. Let's get Barefoot.
Gnarly Head Cabernet Sauvignon, California, 2018, 750 Millilitre, $9.99
Gnarly Vines aren't pretty. The twisted grapevines that give our wine its big, bold flavors have struggled and survived by digging deep. That's where the good stuff is: At the edge of what's possible. Our Cabernet grapes come fully loaded, right off the vine, with explosively rich, incredibly flavorful layers of sun-warmed black cherries, blackberries and a hint of spicy clove. This naturally intense red has the stuff to take on strong cheeses, lamb skewers and your next whole hog BBQ. www.gnarlyhead.com. (at)gnarlyheadwines. Sustainability - quality - family. Alcohol 13.5% by volume. 27 Vinted & bottled by Gnarly Head Wines, Manteca, CA.
Gnarly Head Lodi Zinfandel, Old Vine Zin, 750 Each, $9.99
Gnarly vines aren't pretty. The twisted grapevines that give our wine its big, bold flavors have struggled and survived by digging deep. That's where the good stuff is: At the edge of what's possible. Our zinfandel grapes come fully loaded, right off the vine, with explosively rich, incredibly flavorful layers of deep berry fruit, and spice. Add a bit of tasty, vanilla-scented oak and you have a naturally intense red that's smooth enough to sip solo, and ready to take on spice-rubbed ribs, meaty chili and steak fajitas. Sustainably. Quality. Family.
Menage a trois Dark Red Blend, Midnight, California, 2018, 750 Millilitre, $8.99
Let the deep, dark magic of midnight embrace you, velvety blackberry flavors linger on your lips like a stolen kiss. Deeply concentrated. Boldly blended. Experience the dark side of manage a trois with midnight, a luxurious dark red blend sure to satisfy your deepest desires. Voluptuous black cherry and berry flavors with hints of mocha and exotic spice play across your lips, urging you to torn out the lights and savor the pleasures of the dark. www.menageatroiswines.com. Alc. 13.5% By Vol. 27
Willamette Valley Vineyards Pinot Noir, Whole Cluster, Willamette Valley, Oregon, 2017, 750 Millilitre, $21.99
Est. 1983: Stewardship of the land. Whole cluster fermented. This Whole Cluster Pinot Noir was fermented from uncrushed Pinot Noir grape dusters. This technique retains the fresh fruit quality of the varietal and create a wine which is delicious and accessible upon its release. This wine is an excellent companion with barbecued meats and vegetables, grilled fish, pizza, sushi and spicy Asian cuisine. These vines were tended by hand and cluster-thinned to increase flavor intensity. All of our vineyards are sustainable farmed. Pinot Noir, a thin-skinned winegrape, develops a natural defense against botrytis (mold) in our moist, cool climate - the antioxidant resveratrol. - Jim Bernau, Founder/Winegrower. - Joe Ibrahim, Winemaker. P.S. Please return this bottle to the winery for a 10 cent refund. Thank you for recycling. Technical: Pinot Noir Clones: Dijon 114, 115, 667, 777, Pommard and Wadenswil. Soil Type: Willamette Valley soils including Jory and Nekia (iron rich volcanic), laurelwood (windblown, glacial loess), and missoula flood sediment. Harvest: September 17 - October 26, 2017. Brix at Harvest: 22.5 degrees - 24 degrees. Fermentation: Whole cluster. Resveratrol: 10.1 Micromoles/L. Peak Drinkability: 2018-2020. www.WillametteValleyVineyards.com. Vintage Facts 2017: After a few dry winters, the 2016-17 winter provided ample rain and snowpack statewide. The winter gave way to a relatively cool and wet spring compared to the last few years. As a result, bud break in Oregon started closer to normal in mid-April. The spring warmed up with record heat in late May that initiated flowering in most areas of the state. However, a cool down in early June slowed flowering through the second and third week of the month then was followed by a few days of record high temperatures. Growers statewide noted that flowering was very complete and produced a very good fruit set. Many also indicated that the warm conditions in 2016 set the stage for increased fruitfulness, producing more clusters per vine and larger clusters. July ramped up the heat moving the vintage rapidly to veraison. However, August saw multiple one day records for maximum daytime temperatures with heat stress events early and late in the month. The result was that August 2017 was the warmest August on record in the state and the majority of the western US. Growers noted that the heat stress did not produce much sunburn but may have delayed ripening in some varieties. There was no impact of smoke from forest fires on Willamette Valley producers, unlike Southern Oregon and the Columbia Gorge AVAs, except that the possible disadvantages of the hazy weather during early stages of ripening reduced sunlight intensity and could have caused reduced photosynthesis. A warm early September accelerated fruit development, but was slowed by a cool down mid-month. Feeling that the harvest was going to be fast and furious, growers breathed a sigh of relief with the cooler conditions and proceeded to have a slow and steady harvest. From grower reports, 2017 ended with near average to slightly higher than average sugar and acid levels with many touting beautiful flavors and well-balanced fruit. Courtesy of the Oregon Wine Board. Winemaking Notes: The stylistic vision of this wine is to capture pure Pinot Noir fruit with beautiful depth and structure through whole cluster fermentation and carbonic maceration. Our winemaking philosophy demands attention to detail from vineyard to bottle. The vineyards for this wine are chosen to complement this unique style of wine. The whole grape clusters (including the stems) are gently conveyed into stainless steel tanks that have been filled with CO2 gas. Yeast is then added and the lid closed tightly to exclude any excess oxygen. Pressing takes place when aromatic and taste characters are ideal and tannins are still gentle. After pressing, fermentation finishes over a 7 - 10 day period in stainless steel tanks. The pH is monitored closely during malolactic fermentation until the desired balance is achieved. Tasting Notes: As refreshing as liquid fruit salad in a glass, this wine Is ruby in color and opens with lively aromas of ripe cherry, blackberry and cocoa with a hint of earthiness. A vibrant entry and juicy mid-palate features flavors that mirror aromas with the addition of raspberry puree and vanilla. A well-rounded and soft finish, accented by refreshing acidity, carries flavors far beyond the sip. Technical Data: Grape Type: pinot noir, clone 114, 115, 667, 777, pommard and wadenswil. Appellation: Willamette Valley. Harvest Date: Sept. 17 - Oct. 26, 2017. Harvest Statistics: Brix: 22.5 degrees - 24.0 degrees, Titratable Acidity: 4.66 - 7.20 g/L, pH: 3.04 - 3.41. Finished Wine Statistics: Alcohol: 13.5%, Titratable Acidity: 5.29g/L, pH: 3.75. Fermentation: Whole Cluster Fermentation in stainless steel tanks. Bottling Date: January - April 2018. Cases Bottled: 55,000. WineEnthusiast Magazine: 91 pts. & editor's choice. Alc. 13.5% by vol. Produced & bottled by Willamette Valley Vineyards.
Allegrini Valpolicella Italian Red Wine 750ml , 750 Millilitre, $18.99
Allegrini Valpolicella Classico is ruby red in color with purplish-blue highlights. The nose exhibits fragrant fruit with prominent notes of cherries, echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and Corvinone, the historic varietals of this appellation. When it is young, it is impressively lively and playful on the palate, whereas two years later, it expresses greater delicacy and finesse. From Valpolicella Classico D.O.C.
Rodney Strong Merlot, Sonoma County, 750 Millilitre, $18.99
Committed to community since 1959. Est. 1959. Certified sustainable winery. In the spirit of our pioneering founder, Rod Strong, we are united by our passion for wine, sustainability and Sonoma County. We believe that nothing brings our community and family together better than sharing a great bottle of Rodney Strong. Our Merlot displays aromas of black plum, berry and spice. Aging in small oak barrels adds a lush, toasted oak character to the long finish.
Menage a trois Red Blend, Columbia Valley, Northern Selection, 750 Millilitre, $8.49
Menage a Trois Northern Seduction entices the palate with rich aromas of blackberry and cherry complemented by notes of cocoa and vanilla. This seductive blend of cabernet sauvignon and syrah is sourced from Washington State's renowned Columbia Valley.
Cline Cashmere Red Blend, California, 750 Millilitre, $19.99
Since 1982. Cline Family Cellars. Smooth, elegant and delicious, offering ripe cherry and raspberry aromas with chocolate, plum and hints of cracked black pepper flavors. Family owned. Cline gives back, over $792,000 donated to date.
J. Lohr Cabernet Sauvignon, Paso Robles, 750 Millilitre, $17.99
Seven oaks. Family owned since 1974. Our family winegrowing and winemaking passion is rooted in our sustainably farmed vineyards and in our winery in Paso Robles, California. The oak-studded terroir and calcareous soils couple with warm days and cool nights to develop intense character, exemplified in our Seven Oaks velvety richness and supple tannins. Dense and soft, this wine boasts ripe flavors of black currant and cherry, enhanced by a bouquet of vanilla and spice from one year of barrel aging, and is an excellent companion to grilled beef, lasagna, or dark chocolate. J. Lohr Estates.
J. Lohr Pinot Noir, Monterey County, 750 Millilitre, $17.99
Family owned since 1974. Our winegrowing and winemaking passion is rooted in our sustainably farmed vineyards and in our family owned wineries. Named for the aviary icon that protects the vineyards from prey, our Pinot Noir is grown in Monterey County resulting in an opulent expression of cool climate Pinot Noir. Bright garnet in color, Falcon's Perch is soft on the palate with notes of strawberry jam and sage, showing a bouquet of spicy vanilla oak. Pair with smoked salmon or pasta with prosciutto. - Jerry Lohr.
Joseph Carr Cabernet Sauvignon, Paso Robles, 2015, 750 Millilitre, $19.99
Founder & vintner Joseph Carr. Share. www.josephcarrwine.com. Alc. 13.4% by vol. Blended & bottled by Joseph Carr, Napa, CA.
