NO ES PITUKO ROSE

100% Pais

The first 2021 rose!

This lovely, juicy rose is medium bodied, spicy and has fresh strawberry notes. It has more depth and fuller fruit than some of the drier styles -- a great food pairing option! “This wine is in its most natural state, so it is likely to be cloudy and/or have sediments. We recommend that you don't wait too long to drink it (like in the next 5 minutes). If you like, drink it chilled. You could even give the bottle a bit of a shake before you open it.”

The Echeverría family came to Chile in the 1750s, from a little town called Amezqueta in the Basque region of Spain. They established agricultural properties in the north of Santiago, where they planted vineyards, among other crops. Some 200 years later in 1930, Roger Piffre de Vauban, a French Engineer from Montpellier, and Roberto Echeverría´s maternal grandfather, travelled to Chile and hence to Chile’s Curicó Valley, some 200km south of the capital Santiago. Here he planted ungrafted vines from pre-phylloxera French origin on an expanse of land called La Estancia, in a little town called Molina. He established there what, at that time, was a frontier technology winery with French equipment and machinery brought directly from France. It’s aim was to supply high quality wines for the domestic market. Soon after, Adriana Piffre de Vauban, Roger´s daughter, married Roberto Echeverría Rubio, and they had one child, Roberto Echeverría. In the early 1950s, after developing diverse industries, Roberto Echeverría Rubio, established a vineyard and winery also in Molina, encouraged by the family relationship with the ongoing winery at the La Estancia estate.

He grew strongly influenced by these two family winemaking activities, and developed an intense love and passion for winemaking, that would lead him to pursue university studies. In 1979 Roberto decided to return to Chile to continue his family tradition in winemaking. He thought he was coming back to join an ongoing winery operation, but he arrived in a country in which the wine industry was in the midst of a great depression. Many wineries had gone bankrupt, and very little wine was being exported. The family business was in jeopardy and the old winery in which he spent his summers was on the brink of disappearing.

Passionate about wine, and determined to preserve his ancestors’ winemaking tradition, he embarked on the greatest challenge of his life: projecting his winery into the future, transforming it into a modern, export-oriented, and family-owned and managed operation. It would take Roberto nearly 15 years of intense conviction and sacrifice to develop these radical changes, which included replanting the entire estate and building a new winery from the ground up, and to finally bring his first wine to the international market in 1993. During the 20 years that followed he and Gloria travelled to every continent in the world, showing their wines and winning over many of the customers that are still working with them today. It was their extraordinary vision, determination and commitment to excellence, that was to make Viña Echeverría what it is today.

Today Viña Echeverría is still a family-owned and managed estate winery, and its vineyards and house occupy the same location as they did nearly 100 years ago. The 65 hectares of sustainably farmed vineyards in Chile’s Central Valley are planted, tended and harvested by the Echeverría family. Roberto Echeverria is still very active in the family business and continues to inspire the whole family to develop new projects and delight new customers. Together with his four children, Paulina, Viviana, Roberto and Diego they hand-sell their wines.

Pais, a varietal with great historical importance. It was the first Vitis vinifera grape variety to be exported from the Old World (Spain) to the New World (Mexico) in the 16th Century. Roberto is one of the vanguards of the "pipeño" movement in Chile aka making wine the way it was hundreds of years ago - more naturally (very little SO2 added, indigenous yeasts, unfiltered) and with the oldest vines planted by the Spanish, long before other Europeans came there escaping phylloxera. Each bottle of No Es Pituko Rose contains four and a half bunches of single vineyard grapes, a lot of love for the environment, and a lot of love for you. It showcases the terroir & is unfiltered so there is some cloudiness. Natural and Sustainable. 

Start your Thanksgiving Day with this wine, it has fall appetizers, potatoes, and turkey written all over it!

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CHATEAU de ROQUES BORDEAUX 

70% Merlot, 30% Cabernet Franc 

Brilliant red in color, with aromas and flavors of rosehips, orange peel, tobacco, mocha mousse, caramelized onion, and hints of apricot. This supple and elegant wine features fine integrated tannins, moderate acidity, a vibrantly dry medium-to-full body, and a nuanced, long finish with notes of spiced latte and plum. While youthful and already drinking beautifully, this Puisseguin-Saint-Emilion promises a rich, satisfying and layered experience after some cellar time; if drinking now, be sure to decant.

Undeniably one of Bordeaux’s unsung values, this family-run estate has history dating back to the 12th century. It has remained under ownership of the Sublett family for four generations (since 1948). The estate’s 23ha of clay and limestone vineyards are positioned on south and west facing gentle slopes along the western edge of Puisseguin-Saint-Emilion plateau (approximately 100 meters above sea level). A new gravity-fed cellar with new vats further completes the picture. 

Green harvest and leaf-thinning, manual (20%) and mechanized (80%) harvest, 100% destemmed. The wine was fermented for 3 weeks in temperature-controlled concrete tanks  using native yeast, followed by 12 months ageing in concrete vats, preserving freshness and purity of fruit. Lightly filtered, minimal addition of sulfites. While made for early consumption, it can also be kept for many years. 

Call in the dark meat turkey, green bean casserole, roast potatoes, and chestnuts!

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CHANTELEUSSERIE BOURGUEIL

100% Cabernet Franc

Wild berries jump out of the glass invitingly, while a peppery note adds an earthy twist. Expect a little extra brawn and woodsy fruits like cassis and plum. It’s pure, peppery, and perfect Cabernet Franc. The gentle finish makes it oh-so gulpable - be sure to put a slight chill on it!

Just outside of the village of Benais, in the heart of the Touraine, sits the lovely Domaine de la Chanteleuserie. This “place where the larks sing,” as the name means, is perched on a limestone plateau in an idyllic landscape. Moïse Boucard, a respected vigneron whom Kermit discovered in 1976, has not only given his good sense of humor and modesty to his son, Thierry, but his winemaking skills, too. The seventh generation of winegrowers at Chanteleuserie and the second generation to be working with KLWM, Thierry now shares the domaine with his wife, Christine.

This is the land of Cabernet Franc, better known locally as “Breton.” While some vignerons in the area add up to 10% Cabernet Sauvignon, the Boucards make pure varietal wines. Bourgueil is among the most age-worthy of the Loire Valley’s reds, and the wines from Domaine de la Chanteleuserie are no exception: their 1976 still drinks well today! Despite their structure, these wines have a suppleness and generosity of fruit that set them apart from most wines produced in the area today.

The Chanteleuserie vineyards enjoy full southern exposure on limestone and clay, with a subsoil of porous, chalky tuffeau that also provides cellars with naturally ideal aging conditions. Thierry keeps yields low and protects his harvest by bringing the grapes in quickly and keeping them cool during destemming. Temperature control continues during fermentation to preserve freshness and acidity, thereby avoiding the rude tannic bite found in some Bourgueils. The wines are later racked into foudres for additional roundness of texture and depth. All are delicious young and outstanding when aged.

Green harvest to decrease yield and insure perfect maturity. Grapes are both carefully sorted in the vineyard and in the cellar. Maceration lasts 2 weeks before fermented and aged in stainless steel tanks.

Think juicy bistro burger finished with a shmear of spicy moutarde. Or Thanksgiving dinner… again.

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LA BATTAGLIOLA LAMBRUSCO 30

Lambrusco Grasparossa and Ancellotta

The wine pours an intense violet red with fruity aromas of currant, blackberry and cherry; in the palate it presents a mellow structure, with an acid-crisp making it fresh and lively.

Even today Alberto Salvadori is still moved when telling the story of the beautiful country house in Piumazzo, La Battagliola, which he inherited from his mother Anna Maria. It was 1999 and the countryside of the Modenese plains was still being sowed, but this didn’t last long. A premonitory dream was enough to convince Alberto that the land had a more noble and ambitious fate, that of producing good wine. From that very moment he left the logistics business to become a farmer and transformed the harvesting land to an area of seventy thousand Lambrusco Grasparossa vine cuttings. The shipments of goods by air, rail and sea allowed him to travel around the world, however the thrill of seeing those vine cuttings grow, the rows of vines take shape and to see the deep red and almost blue bunches of grapes bloom, has transformed him over the years. He chose Grasparossa, the grape variety most suited for the land. It was an important challenge, that of proposing a Lambrusco of quality and character in a marketplace that has at least, in part, been dominated purely by commercial policies. Alberto Salvadori’ s passion is shared by his children, Beatrice and Tommaso. Beatrice, after having lived many years in Milan, has started to work side by side with him and to share his passion for the wine. In Bologna. Tommaso now leads Fratelli Salvadori, the family business that has been operating for three generations. The pace of life is constantly speeding up but everyone’s commitments vanish when they meet at La Battagliola for a wine harvest, a tasting, the first bottling or a simple gathering with friends. It’s the love for their land that bonds them and keeps them together, the sense of everlasting continuity that is found in the seasons and now in the wine harvest.

The soil at La Battagliola is gravelly, a feature distinctive of the growing area of Grasparossa. This unique aspect not only lowers the risk of pathogens, but it also guarantees the constancy of our wines in terms of aromas and flavour.

The production method fully respects natural processes, which means low levels of sulphur dioxide and spontaneous fermentation. And to produce this traditional wine, La Battagliola uses the latest technologies for pressing, storage, monitoring and care. This winemaking process focused on safeguarding rather than intervening yields a graceful and refined wine low in tannins, in which the note of elegance takes the place of Lambrusco’s typical opulence. The wine is refermented at fixed temperatures in stainless steel pressured tanks with indigenous yeasts. It is then left ageing on the fine lees for at least 4 months were it acquire its typical bouquet. Dosage is 30 g/L.

Interesting pairing with red meats, pasta, pizza, mildly matured cheeses, oysters, cod and other fat fish. 

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DOMAINE DE SEMINAIRE COTES DU RHONE 

80% Grenache, 10% Syrah, 10% carignan

Ruby color with purple reflections, the aromas of which are reminiscent of wild berries with hints of liquorice. Balanced wine on the palate showing roundness and fruit.

On 250 acres of land in the hills above the village of Valréas, a beautiful Provençal house, surrounded by olive and truffle oak trees, lavender fields and thick forest, is the center of the idyllic micro-estate of Domaine du Seminaire. The vineyards are near the northern limit of ripening Grenache, in the colder foothills of the Alps, where they are swept by the strong mistral winds. Hervé Pouizin is the fourth generation to farm this land; he and his wife, Mathilde have preserved the self-sufficient estate mostly as it was a century ago, with one key exception: they converted everything to organic farming. Fermenting their wines in the same huge concrete tanks since 1938, the couple takes an old-school approach to winemaking and uses no oak and biodynamic practices in the cellar where they use the lunar calendar. They produce high-toned, bright, floral wines, in keeping with their region and elevation, bottled early to preserve the fruit and with minimal sulfur. 

“Wine is a family affair for me, in the Pouizin family we are all organic winegrowers! My grandfather taught me a lot and especially taught me to observe and take care of the plant ... I am the 4th generation on the Estate. Today my wines are the expression of the magnificent terroir and domain left to me by my ancestors. Fresh, straightforward, frank, fruity with melted tannins ... it is also thanks to them that I am here thanks to what they taught me and the care they gave to their land …” - Hervé Pouizin, winemaker

`` It is a wine that will accompany you from aperitif to meal, including picnics and evening with friends. Fresh, fruity with supple tannins, it will be an excellent companion .... '' - Domaine de Seminaire

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GIACOMO VICO LANGHE NEBBIOLO

100% Nebbiolo

Bright ruby ​​red color, aromas of fresh red berried fruits with a prevalence of raspberry and wild strawberry; full, warm, harmonious flavor with beautifully balanced acidity and velvety tannins. Complex yet elegant.

Based in Canale in the heart of Piedmont, Giacomo Vico has been run by the same family since the late 19th century.  Since the start, the focus has been on quality versus quantity, and today the estate is renowned for the quality of its wines. With an extensive 1990s renovation, the winery’s quality-focus is matched by its facilities.  Alessandro, great grandson of the founder, currently leads the operation. 

The Langhe Nebbiolo comes from 40-year old vines grown in the steep, southern-facing mineral-rich marl and sandstone soils of the Valmaggiore vineyard in Roero. Hand-harvested, destemmed grapes are fermented for two weeks in stainless steel using the rack-and-return technique to promote gentle extraction and preservation of fruit flavor. This was followed by 6 months in large Italian oak barrels.

SOME of Nebbiolo’s best friends (it has many): burrata or manchego, roast turkey or braised duck, butternut squash and wild mushrooms.

Interested in joining our Wine Club? Give us a call at the store: 206-322-1103.

Finally, it’s Spring! Celebrate the beginning of a new season with our March Wine Club!

This month’s selections include:

• Sikele Nero D’Avola
• Gricos Aglianico di Grifalco
• Napo’s Umbrian Red
• Idiot’s Grace Whimsy Red
• Franck Decrenisse Coteaux du Lyonnaise
• Kila Cava

February may be the shortest month of the year, but it’s also a special month to celebrate loved ones, dear friends, (and yourself, of course!).

Love is in the air, and our vision of Valentine’s Day conjures up flowers, chocolate and a delicious meal. 

That’s why we’ve chosen Fiori D’Inverno — winter flowers —  as this month’s theme for the Mediterranean Pantry Club.

The Mediterranean Pantry Club is a monthly subscription where we feature a new set of products to help build a completely delicious Mediterranean-style pantry.

For February,  we’re bringing you a selection of flavorful and versatile pantry staples, perfect for creating some incredible meals.  

This month’s selection includes:

• Trampetti Umbrian EVOO 500ml  
• Casina Rossa Porcini & Salt
• Polenta Vicentina del Palladio
• Casina Rossa Sugo Al Pomodoro Abruzzo Pasta Sauce  
• Italian Harvest Dried Borlotti Beans  
• Vera Lucano Cavatelli Pasta
• Dr. Pescia Sulla Honey    
• Le Dolcezzi di Nani Lemon Amaretti

See details below…

La Bella Angiolina D.O.P Riviera Extra Virgin Olive Oil Dolci Moliture

“Sweet press” EVOO produced from 100% Ligurian late-harvest Taggiasca olives. Velvety-smooth with an almond finish. Suggested for salads, baked goods, desserts, seafood, pestos, mushroom and meat sauces. 

REGION: Liguria.
VARIETALS: 100% Taggiasca
COLOR: Gold green
AROMA: Buttery, almond

Molino Organic Durum Wheat Flour (IGP) 

Ideal for bread and pasta, this coarse wheat flour is used to make the famous bread of Altamura, which is typically yellow and will last for over a week without becoming stale. Certified organic and guaranteed to be grown and milled in the Altamura area by IGP certification.

Molino Organic Soft Wheat “00” Flour

Ideal for bread and pasta, this “00” flour is finely milled and designed to be used for pizza dough, certain pastas, and pastries. Molino Camema guarantees that their milled wheat and grain is grown and milled in the Altamura area, Puglia. Certified organic.

Hellenic Farms Magnificent Five Greek Olives

A selection of 5 delicious Greek olive varieties packed in Greek extra virgin olive oil with basil and thyme. Features Kalamata, Chalkidiki, Nafpliou, Amfissa and Thassos olives which are all ancient Greek varietals.

Daphnis and Chloe Smoked Chili Flakes

Pleasantly smoky, sweet and mellow, with a lasting flavor, these pepper flakes form an ideal backbone for stews, soups, and sauces. They are classically paired with pastas and sprinkled over baked Feta cheese. An ideal companion for avocado, broccoli, cauliflower, and fresh coriander, but equally gratifying on a soft-boiled egg.

Daphnis and Chloe Greek Bay Leaves 

Daphnis and Chloe bay leaves are harvested in small batches and left to dry naturally. This way they maintain even the most subtle notes of cinnamon and nutmeg in their elegant aroma. Beautiful for soups, sauces, stews and slow cooking: whatever fits in a large warm pot! An essential seasoning for legumes.

Agrino Chickpeas

Produced in Greece, chickpeas, or garbanzo beans are among the best protein alternatives available. Flavorful, high in fiber and other nutrients. Use as a side dish, or in salads, soups & casseroles.

Radici of Tuscany Orange Mousse

Simply made with puréed Sicilian oranges and cane sugar. Freshness naturally preserved. Brightens cheese, meat glazes, and makes for exceptional desserts.

Soom Chocolate Sweet Tahini Halva Spread

A rich, semi-sweet and decadent chocolate spread made from three simple ingredients: Soom tahini, cocoa powder, and powdered pure cane sugar. Heaven!

Recipes

Fresh Pasta Dough

Makes about one pound fresh pasta

This fresh pasta dough is easy to make, texturally resilient, and versatile enough to form into any shape. And it cooks up beautifully in just a few minutes.

Ingredients

• 3 large eggs, beaten to blend
• 1 1/2 cups Durum wheat flour
• 1/2 cup OO soft wheat flour
• 1 teaspoon kosher salt

Method

Add eggs, flour, and salt into a large bowl. Mix with your hands until a shaggy dough forms. Knead until dough is smooth and elastic, adding a little OO flour as you go, if needed – about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes.

Cut and roll as desired.

Dough can be made 1 day ahead; just tightly wrap and chill.

Fish with olives

Serves 6

Ingredients

• 2 whole fish – about 2 pounds/1 kilo each**
• 8 small tomatoes, quartered
• 1 cup briny green olives
• Extra virgin olive oil
• Salt, pepper
• Chopped Fresh Parsley

**Make sure the fish vendor cleans the fish for you, but taking out the guts and removing the scales. But leave the head on.

Method

• Preheat the oven to 350F/180C
• Place one fish on a sheet of parchment. Generously oil the fish, and season the cavity with salt and pepper. Stuff some parsley into the cavity, along with an olive or two. Scatter half the olives around the fish, along with four tomatoes, quartered.
• Wrap up the fish creating a seal so that when it cooks, the steam doesn’t escape
• Repeat for the other fish.
• Place in preheated oven and bake for about 35 minutes.
• Take out and let rest for 10 minutes.
• To serve, place on platter, and debone. Remove the bones and pour the juices from the parchment , along with the olives and tomatoes over the top.

SWISS CHARD And CHICKPEAS

Serves 4

Ingredients

• 1 1/2 cups dried chickpeas
• 2 bay leaves
• 1 medium yellow onion, peeled and cut in half
• 3 cloves garlic (you can leave the peel on)
• 1 teaspoon salt
• 1/4 cup extra virgin olive oil
• 2 cloves of garlic, chopped
• 1/2 teaspoon hot pepper flakes
• 1/2 pound cherry tomatoes, split in half
• 1/2 teaspoon salt
• 1 1/2 pounds Swiss chard, trimmed of tough stalks

Method

Place the dried chickpeas in a big bowl of water to soak for at least 6 hours, or overnight.

Drain the chickpeas, rinse them, and place them in a large heavy bottomed pot, and cover by 2 inches with water.

Bring to a simmer. The chickpeas will give off their starch in the form of foam. Using a spoon, scoop this up and discard. Once the foam stops forming, add the bay leaves, onion, garlic cloves and salt. Let simmer over very low heat until the chickpeas are very tender. This will usually take at least an hour.  When they are finished cooking, let them cool in their water.

In the meantime prepare the greens.

Pour the olive oil into a large, saute pan with high sides or pot and add the chopped garlic and red pepper flakes. Over medium heat cook until garlic begins to become fragrant (about 4 minutes). Add the tomatoes and salt, and continue cooking about 10 minutes, until the tomatoes have begun to break down. Add the greens. They will fill the pot, but just mash them down and cover. After a few minutes uncover and give them a good stir. They should have reduced quite a bit. Add 1/4 cup of water, cover and let stew for at least 30 minutes. You want the greens to be really good and cooked.

To serve: Place some of the greens and some of the chickpeas on each person’s dish (a pasta bowl works wonderfully). I use a slotted spoon to scoop up the chickpeas, and use tongs to get the greens. What you are aiming for is a dish that is half beans and half greens. Serve with olive oil on the table, which should be swirled abundantly on top.

ORANGE and CHOCOLATE CROSTATA

Serves 8

Ingredients

• 1 1/4 cup OO soft wheat flour
• 1/4 cup Durum wheat flour
• 7 tablespoons butter (125 grams) softened
• 2 egg yolks, room temp
• ½ cup sugar
• pinch salt
• 1 jar (about a cup) of orange mouse
• 1/2 to 1 jar (about a cup) of dark chocolate/tahini spread
• 1 10 inch diameter removable bottom tart pan.

Method

Line the tart pan with parchment paper.

Preheat oven to 180C/ 350F

Put flour in in big bowl, and make a well in center. Add butter, egg yolks, sugar, and salt into well. Mix the wet ingredients with your fingers, then slowly start mixing in the flour. Just use your hand, and eventually the heel of your hand to mush it all together until it forms a ball. This only takes a few minutes.

Let the dough rest for ten minutes, then roll out into a rough circle on a floured surface. Don’t worry too much about getting it perfect, or even the same size as the pan. Just roll it out as best you can, then transfer it to the parchment lined pan. Using your fingers and heel of your hand, push out the dough to cover the bottom and come up the sides, patching up any breaks.

Empty out the the jar of orange marmalade onto the crust, spreading it evenly with a spoon.

Place on middle rack of oven and bake for about 20 to 25 minutes.

Let cool completely.

Using a spoon or butter knife, gently spread the chocolate spread over the jam and serve!

Interested in joining our Mediterranean Pantry Club? Give us a call at the store: 206-322-1103.

GIRARD MADOUX VIN DE SAVOIE

100% Jacquere

Don’t be afraid of this golden color, and take a moment to admire the slight sediment at the bottom (swirl it around). Fruity notes of pineapple, peach and lemon show on the nose, backed by floral and toasty hints as well. This follows through on the palate and additional overripe fruits pop up. Decent acidity balances out the imprint of subtle sweetness.

A true passion story, Jean-Charles Girard-Madoux was meant to make wine in Savoie. His family owned a winery for many years in the commune in Chignin, but the estate was sold in 1976. He went off to study winemaking and came back in 2006 to repurchase the vineyards once owned by his grandfather, thus founding his domaine. He has since received prestige and is considered a reference point for native varietals such as Jacquere and Mondeuse.

Clay-limestone slopes face southwest and support a gorgeous environment for Jacquere to grow. All harvested by hand to avoid any damage to the grapes, this fruit is selectively sorted in the vineyard before heading back to the winery.

Great to pair with the famous cheeses from the region of Savoie.

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MIKRON MALBEC

100% Malbec

A fresh take on Malbec – don’t judge it before you crack it! Fresh and fruity, luscious dark fruit pans out to balanced and simple structure. 

From the producers themselves: Right in the middle of the hills of Luján de Cuyo, in the province of Mendoza, out of sight from the world, there is a winery where, Constantino and Silvina Krontiras, nested their love for wine. The sacred geometry of the location gently embraces the fruit of its biodynamic vineyards from which our wines are born, as a pure expression of terroir. “In our mystical environment, in the heart of Luján de Cuyo, nature and hand together, we make the most expressive wines of the terroir.”

Captivated by the great potential of Mendoza viticulture, Constantino Krontiras, of Greek origin, decided to carry out this endeavor, making his idea of ​​making the highest quality wines a tribute to his wife, Silvinia, of Argentina, come true. For the project, Constantino Krontiras brought together his friend and renowned Greek winemaker Panos Zouboulis, who has more than 25 years of experience in winemaking in the old world. “While in Greece we make wines with indigenous strains ideal for each terroir, in Mendoza we have the optimal altitude and climate that, combined with the age of the vineyards, allows us to achieve the best expression of the Malbec strain”, assures Panos Zouboulis.

Organic, Biodynamic And Vegan

Breaking all the rules, this young Malbec does not age in oak barrels. It’s leaning towards the modern style of wines that are intended to be consumed cold, close to a white wine temperature. Try it!

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CLOS DE LUZ MASSAL CARMENERE

Carmenere, with a touch of Malbec

Deep purple, inky color that you can’t wait to guzzle. Expressive nose, fresh red fruit aromas, spicy notes such as black pepper and bitter chocolate. Balanced and elegant palate that offers velvety texture. Medium tannins with a round mid palate and a long finish.

From the family themselves: Clos de Luz is a family winery located in Almahue Valley, known as the birthplace of Carménère in Chile – Carménère represents 75% of the plantings. Gabriel Edwards currently runs his family domaine, after obtaining a Master in Wine Business in Burgundy and working for Undurraga, a large wine group in Chile, and Moët & Chandon. His sister Nieves represents the winery abroad. The estate, bought by their great grandfather in 1892, now spreads over 33 hectares of vineyards, planted in 1945 by their grandmother Luz. They are some of the oldest Carménère vineyards in Chile, and probably in the world. The grapes were being sold for more than 20 years to Casa Lapostolle, until Gabriel decided to return to Chile and make his own wine.

The domaine’s vineyards are 100% ungrafted. Because Chile is isolated from the phylloxera, they are planted “franc de pied”, giving a unique character to the wines. The vineyards are also 100% Massal selection from old vineyards – this consists in selecting good and healthy vines, and then propagating them from cuttings. This method preserves the natural diversity of the plants. Different plants have different characteristics: some of them have softer tannins, some of them have higher acidity, some of them have an early ripening, etc. Each of them contributes a different characteristic to the final blend and the result is a more complex wine. The vineyards are plowed by horses, as the twisted trunks of the old vines make it impossible to use a tractor. The grass is removed with shovels. During the winter, a combination of grass is planted between the rows. Oat to decompact the soil, vetches to fix the nitrogen, mustard to decompact the soil and control soil pest. After the winter, this entire organic layer is integrated to the soil.

The Massal 1945 wines strive to express the terroir of the Almahue Valley – located 70 miles South East of Santiago, 40 miles from the Pacific Ocean and 28 miles from the Andes Mountains. The vineyards are certified sustainable (organic practices), fruit is hand harvested with strict fruit selection, gentle extraction methods, fermentation with indifenous yeasts, and a judicious use of oak combine to preserve the fruit and create a wine of elegance and balance, with complexity and aging potential. The wines are not fined and they are vegan.

Pair with a gorgeous steak or lamb, grilled veggies. Break out the grill! Perhaps the first BBQ of the season?
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GRIS DE TOUL ROSE

70% Gamay, 30% Pinot Noir

Peachy hues tantalize your palate as minerality dances through the finish to balance it all out and leave you wanting more!

In 1971,  Jean Lelièvre decided to change his family’s pattern of selling the estate’s grapes and to vinify himself. It was then that the domaine in Côtes de Toul was founded. Today, brothers Vincent and David Lelièvre operate the domaine, remaining passionately true to their family’s legacy (with the addition of organic practices). 

A little history (from the importer): While the appellation only recently received official AOC status in 1998, the history of the region as a wine producing area goes back centuries. Vines were originally planted in the Moselle region of Gaul by the Romans. The vines were planted on the hillsides of the Moselle in the region’s alluvial clay-limestone soils. The vines flourished to over 50,000 hectares in the region by 1860. Unfortunately the fate of the region became unclear starting in 1870 when phyloxera plagued the region. This devastation followed by the French-German wars of 1870, 1914 and 1939, proved to be hard on vignerons and by 1951, there were only 30 hectares of vineyards left. Today the Lelièvre domaine grows in three of the appellations communes of production, Lucey, Bruley, and Blénod-lès-Toul, producing vin blanc, vin de gris, and vin rouge.

Lucey, Bruley Blénod les Toul and Buligny are made of well-drained clay and limestone slopes from the Jurassic age, allowing protection from wet winds. Harvest begins in early October, grapes are pressed individually right after, and then fermented with native yeast separately in stainless steel before blending just prior to bottling. 

This bunny will go with any Easter or April brunch! Serve with a serious chill, bro.
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KURTATSCH SCHIAVA

100% Schiava

Complex aromas of raspberries, wild strawberries, cherries and redcurrants leads to an elegant, lean body that is gripping on the palate. Fine-grained tannins give the smooth fruitiness (typical for the variety) a long, hearty finish. SONNTALER: the classic one.

Cantina Kurtatsch is built on the slopes of Alto Adige where the low elevations see warmth ideal for important red wines and white varietals find their perfection on the high altitude sites. These grapes have a year round gorgeous view – so no wonder they’re delicious! Kurtatsch is run by a young team that prides themselves on producing wines that truly reflect the terroir they came from, in a sustainable manner, hence very distinct and precios wines of the region. Schiava SONNTALER is like the grandfather of them all, uniting their oldest vineyards between 60 and 90 years old…. AKA lower yields & higher quality. Not only is this a blend of the ages, there are multiple different types of Schiava in one bottle, including Schiava grigia.

Traditional aging in ageing in large Slavonian wooden barrels

Temperature controlled fermentation of the must in stainless steel tanks, malolactic fermentation and tradition ageing in large Slavonian oak barrels.

Schiava is one of the lightest varietals in the world, serve at a slight chill and enjoy with fish, chicken, or Southeast Asian cuisine.

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CHATEAU ADRIET BORDEAUX SUPERIEUR

85% Merlot, 15% Cabernet Sauvignon

Graphite minerality with notes of cherry, currants, and violets.  Very lush and elegant, robust tannins seep with earth tones and cedar.  A perfect wine to transition out of Winter!   

This wine dense area is bursting with oodles of vineyards. A dentist turned vintner on the weekends (down time, anyone?) makes this charming, everyday drinker off of 10 hectares near Fronsac, France. The property was founded in 1850 and used to be Fronsac AOC before the government changed and adjusted the designation to bordeaux superieur. A calm, cool, and collected bordeaux that won’t knock you over the head the next morning (a must if you have this vintner’s schedule!). 

Super food friendly, think long braised meats and vegetables.

Interested in joining our Wine Club? Give us a call at the store: 206-322-1103.

LA MIRAJA GRIGNOLINO

100% Grignolino

Pale ruby red with pink & garnet hues reveals beautiful floral aromatic notes of rose hip, violet, and geranium. Delicate, bright red fruit dominated by bing cherry mingles with fresh mushroom.

On the palate, it is light with pleasantly balanced acidity, rhubarb, strawberry, and a hint of white pepper with a clean finish.An underlying vein of stony minerality lends both texture and levity to this delightful bottling.

Grignolino was the favored red wine of the Savoy aristocracy in the thirteenth century, prized for its light color and elegant mouthfeel. In the latter half of the 1800s, these wines often matched or exceeded the price of Barolo bottlings. The grape name likely derived from the word “grigné,” which is the local dialect for the pips, or grape seeds. Grignolino is rare among its fellow wine grape cultivars in that it has multiple pips per berry. In addition, the thin, delicate skins of the berry pose a challenge for winemakers aspiring to pull as much color from the skins as possible while avoiding the extraction of oftentimes harsh, green tannins from the pips. Accomplishing this oenological hat trick can result in brilliantly aromatic and brightly acidic expressions of Grignolino.

The estate of La Miraja is nestled within the original castle of Castagnole Monferrato, constructed in the 11th century and retrofitted to serve as a cellar in the 1400s. In this armory-turned-cellar, Eugenio Gatti turns out Barbera d’Asti, Grignolino, and his fabled Ruché. A seventh-generation viticulturist, Eugenio personally tends to the oldest vineyard of Ruché in Castagnole Monferrato, the original birthplace of Ruché. It is here that Eugenio Gatti devotes his life’s work to producing 840 transcendent cases of wine each year.

Estate fruit from vineyards situated around 280 meters above sea level with calcareous-red clay soils. Many vines were planted in 1960, others more recently. Hand-harvested fruit is destemmed and then crushed by basket press into stainless-steel tanks, where it remains in contact with the skins for 7 days while native fermentation occurs. Following spontaneous malolactic fermentation, the wine rests in cement vessels for several months prior to release.

A great red for fried seafood appetizers, poached salmon, simple risotto with fresh herbs, and the classic Piedmontese dish called vitello tonnato. Typically chilled before serving, this red wine makes for a delicious “winter rosé.”

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RIVERA PRIMITIVO

100% Primitivo

Dense purple-red colour with a crisp edge showcases a rich fruit bouquet with impressions of jammy wild blackberry and raspberry. Drinks medium bodied but with a complex palate full of deep fruit. Intense, fruity, and smooth, this wine is remarkably supple.

The de Corato family roots go deep into the agriculture of Puglia. Here, in the countryside of Andria, Sebastiano de Corato founded the Azienda Vinicola Rivera in the late 1940s, inspired by a vision of realising, and bringing to the world’s attention, the enormous viticultural potential of the Castel del Monte area. Widespread recognition quickly followed and since then Rivera has become the benchmark of Puglia quality wine production and the force driving its rebirth, thanks also to innovations in both vineyards and winemaking introduced since the early 1980s by his son Carlo. Today, with the involvement of the third generation of the family represented by Carlo’s sons Sebastiano and Marco, Rivera continues with pride and renewed commitment the production of wines that eloquently express the intense yet elegant character of this land and its native grape varieties.

The winery’s winemaking philosophy is rigorously applied to every step of the process: vineyard management, grape harvest, winemaking, maturation and bottling; the most up-to-date viticultural and oenological practices are married to the deepest respect for natural processes, with all activities focused on achieving environmental and economic sustainability and on continuous improvement in quality. While Primitivo has quickly become the most appreciated Apulian grape variety in the world’s markets due to it’s rich and fruity character, Rivera’s modern winemaking results in a fresh and pleasant take on this varietal.

A very versatile wine that can be enjoyed by itself or matching pastas, autumn soups and meat dishes.

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SALCHETO CHIANTI

85% Sangiovese, 5% Canaiolo, 5% Mammolo, 5% Merlot

This easy drinking, everyday wine has a rich, deep red hue. A bright, fruit-filled style Chianti, boasting black cherry, plum and light earth notes. It’s medium-bodied with medium tannins and notes of cranberry, cherry, and cooked fruit.

Salcheto Toscana is named for a stream which runs from the town of Montepulciano through a valley full of willows (“salco” means “willow tree” in the ancient Tuscan language). This stream is the boundary of Salcheto Toscana’s organic and biodynamic estate, rooted in the historic district of Vino Nobile in the southeast of the Siena province of Tuscany.

Thirty years have passed since Salcheto was born as a viticultural reality, transforming itself from a multicultural farm to a high quality and innovative wine house. Since 1997 under the guidance of Michele Manelli, the company has dedicated a new image to this thirty-year anniversary that reflects its path and the companies it has achieved: local wines and Sangiovese increasingly based on drinkability and aromatic precision, with vinifications entirely without sulphites and indigenous yeasts, an “off-grid” cellar, a model of environmental efficiency and technological innovations; a reference company in integrated environmental management.

The 2020 vintage was simply as complicated as its time: late frosts, humid spring, summer with peaks of extreme heat and hail, with a rainy season finale. But stubbornness and experience have brought us wines that are nevertheless generous and balanced.

Salcheto Toscana is committed to environmental sustainability. They publish a yearly sustainability report within their company and use a third-party certification system to help them watch three indicators: carbon footprint, water footprint, and biodiversity index. They operate an energy-independent cellaring system, work according to European Organic protocols, self-produce fertilizers using compost, reclaim 100% of their wastewater, and divert over 98% of their waste from a traditional landfill system. They still use the “salco” willow tree in their logo as a symbol of their commitment to sustainability. The new graphic design is also a new bottle, the Bordolese Toscanella, whose elegant shapes recall the ancient history of Tuscan wine but which is also the lightest and most ecological bottle available on the market.

Try this food-friendly wine with tomato sauces or steak. I usually think of Chianti as a must have with food, but this baby can be your Tuesday night chill night wine also!

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L’ABRUNET DE FRISACH NEGRE

60% Garnacha Fina & 40% Cariñena

Cherry garnet color with violet edges showing its youth. The nose is initially spicy, floral, dairy and ripe, round fruit with mineral notes. On the palate it is fresh, balanced by a good acidity, sensations of fresh fruit, with a final where the mineral sensations return. A broad, fresh and one of those wines you don’t get tired of drinking.

Francesc Ferre’s family has been farming grapes organically in Corbera d’Ebre for over 200 years, but only just began making wine in 2009 with then 21 year-old Francesc at the helm, fresh out of school. It looks as if a giant pulled a ripcord from the earth to create the mountains on either side of their mediterranean valley, flanked by a forest to the east and a modern phalanx of windmills on its blustery western ridge. Corbera’s combination of hot, dry days in the Mediterranean sun, evening marinada onshore wind, and cool nights at Corbera’s high elevation allows grapes to maintain their acidity in otherwise arid conditions and makes it an ideal place to grow fresh, vivacious garnatxa.

“Our family farming dates back to over 200 years of heritage, working day by day in the vineyards that bear fruit to produce our wines. Our ancestors bequeathed this land laden future without being aware of it’s potential. The sweat of their work and their love for farming feeds the roots of our history. Celler Frisach Winery was born in the farming world, that makes us have our own different point of view. Our idea involves grapes experimenting, discovering new ways while respecting our roots always, respecting our origins. Freedom. We appreciate maintaining consistency with our values. Our task is simply valuing the land we work and this requires eco-friendly and organic farming. Always anchored in Terra Alta, as “vernatxa” is (Grenache). We are like a tree, the roots, and branches, one bound to clay and stones, another dreamer air like leaves and brocade.”

“The wines of Francesc Ferre are a lovesong to Terra Alta… dynamic, youthful, rural, naked, and happy.” -Joseph Roca, Somellier

Pair with autumn salads, grilled veggies, and stews.

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BRIAUDIERE MUSCADET

100% Melon de Bourgogne

Clear colour with yellow-green tints show white flowers on the nose of rose, acacia and honeysuckle. This taut, mineral-textured wine offers considerable acidity paralleled with ripe apple flavors. Its balance and freshness are impressive, giving the wine purity, intensity, and persistence. A very good example of a great Muscadet with a pleasant attack, length in mouth with a typical mineral finish.

Domaine de Briaudiere is an organic farm with old vine Melon de Bourgogne in the heart of Loire Valley, France. Just south of Nantes, this Muscadet is from Sevre et Maine, a vineyard named after two rivers flowing through the vineyards. Sur Lie means aged on the less, this wine is then aged in stainless steel.

As a member of Terra Vitis, which advocates sustainable viticulture in France, we maintain a limited production (short pruning, low yield) and we operate a rigorous selection to provide our clients with authentic wines that reflect and express our terroir. Since 2019 we have the choice of going organic with the AB certification.

Best served with fish in sauce, white meat, goat cheese, oysters. Try with a caesar salad sprinkled with Rosey Harissa.

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PIQUEMAL CÔTES DU ROUSILLON

Grenache – Syrah- Carignan

Crimson red in color with slight violet hues, the nose hits with fruity notes of brambly blackberries backed by aromas of spice and pepper. A hint of licorice comes through on the palate that offers a supple body with silky tannins.

Located in the heart of Roussillon, Domaine Piquemal covers 48 ha of hillsides in the Agly Valley, on the foothills of Corbières. Passionate about wine, like his two grandfathers, Pierre contributed to the establishment of the Domaine and actively began restructuring the vineyard in the 1970s: regrouping of plots and preservation of old qualitative vines.

Since the early 20th century, the Piquemal family has been farming grapes in the heart of southwestern France’s Roussillon—known best by locals as the “Canigou,”or Northern Catalonia. Nestled in the foothills of the Corbières Mountains, in the heart of wild Cathar country, their estate covers 46 hectares of vineyard land and two hectares of olive groves on the slopes of the Agly River Valley. The domaine has been run by the same family since its early beginnings, with each generation contributing its own improvements and innovations. The current head of the family, Pierre Piquemal, began to help his grandfather in the vines at the age of 15. Passionate about wine, like his two grandfathers, Pierre contributed to the establishment of the Domaine and actively began restructuring the vineyard in the 1970s: regrouping of plots and preservation of old qualitative vines. In 1983, he and his family launched the first bottling under their own label, and today, Domaine de Piquemal continues to be a family affair. Pierre’s daughter, Marie-Pierre, now runs the winery alongside her father.

In this part of Roussillon, a mosaic of terroirs contributes to the intensity of the wine: schist, marls, gneiss, granite, and limestone all lay the patchwork of the vineyards of Domaine Piquemal, changing the colors of the earth one vineyard to the next, from red to black to white. The Piquemal family restructured the vineyards in the 1970s to regroup plots and preserve the older vines, allowing them to experiment with different blends of noble grape varietals while still remaining within the confines of the Côtes du Roussillon AOC. Year-round sunshine and limited rainfall lend power to the reds, while also allowing for the exceptional ripeness needed for their cuvees of vin doux naturels, Muscat de Rivesaltes and Rivesaltes Ambré. They farm their land sustainably, plow the soils and perform a green harvest to keep yields low at an average of 30 hl/ha. The winery produces up to 15 different wines each year. This diversification has come about in large part because of the Piquemal family’s interest in showcasing the wide variety of terroirs found in Roussillon. Hand picked, native yeast.

Pair with stews, grilled red meat, chicken casseroles, lasagna, and fermented cheeses.

Interested in joining our Wine Club? Give us a call at the store: 206-322-1103.

Les Terroirs de Marrakech Extra Virgin Olive Oil 500 ml

Le Terroir de Marrakech Ancienne Oliveraie is an ultra-premium extra virgin olive oil which comes from an old centenary orchard on an estate in Marrakech. In the beautiful flat land at the foot of the High Atlas, where even Baron Rothschild used to cultivate his grapes, you find the historic centenary olive grove belonging to Mr Breton. Their family carries on this century-old tradition producing what is likely to be the best pure Moroccan extra virgin olive oil produced. This invaluable oil, with a limited production of 25,000 liters and its 0.4° maximum acidity, is hand-selected from the best Picholine du Languedoc olives.

Flavor Profile: A well balanced, almost sweet, early harvest oil with a fresh herbal taste. It features mild fruit, green apple and artichoke notes, and a distinct peppery finish. Le Terroir de Marrakech Ancienne Oliveraie is an exclusive product with a genuine taste which retraces the story of its terroir to the nose and palate.

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Il Farneto Aze Agrodolce Balsamico

This Balsamico Agrodocle (sweet and sour) from Modena is aged for 6 years. The real stuff. Stunning on Reggiano, Pecorino cheeses, and Mortadella, or as a finishing vinegar on bitter greens. Lovely for dressings and glazing. Organic and biodynamic certified.

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New York Shuk Harissa with Preserved Lemon

Harissa is the secret ingredient to add richness, depth and subtle heat to your favorite family dishes. And this Harissa is like nothing you’ve ever tasted before. The addition of preserved lemons gives this sauce a distinctly bright & tangy twist. It’s destined to become the condiment your pantry can’t live without.
Endlessly versatile. Use Harissa with Preserved Lemon as a spread on burgers, sandwiches & dips, to season salads, eggs & vegetables, and to elevate soups, stews & sauces.

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Casina Rossa Fiori & Salt

An aesthetically appealing mix of sea salt, wild orange peel and ten types of edible flowers. Presents beautifully when sprinkled on fresh ricotta or burrata cheeses, green salads and puréed soups. A perfect compliment to fruit salads.

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Fabrique Délices Cornichons

Cornichon are French style gherkins pickled in vinegar and spiced in the Artisanal way. They are the perfect pairing for pâtés, ham, saucisson sec and other charcuterie.

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L’Ultimo Forno Mediterranean Taralli – Taralli Mari & Monti

These traditional ring -shaped crackers take their flavor inspiration from the landscape and food traditions of southern Italy. A perfect balance of savory capers, olives, and a touch of anchovy in contrast with sweet raisins and sun-dried tomato. Great on their own or served with a crisp white wine and fresh cheeses and salads.

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Primo Pan Gluten-Free Chocolate Hazelnut ‘Drolo’ Cookies

Made with 40% Piedmont hazelnuts, egg whites, sugar, cocoa and vanilla. A crunchy and light, flourless cookie that tastes like a chocolate brownie on a cloud. Perfect with a glass of cold milk, or with tea or a caffe latte.

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Recipes

Roasted Pepper & Harissa Salsa

Use this salsa for a spread on sandwiches, or as a side for chips and veggies

Ingredients
1 large tomato
4 roasted peppers
1/4 red onion
4 sun-dried tomatoes
4 – 5 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Harissa with Preserved Lemon
1/2 Teaspoon honey
Sea salt to taste

Method
Chop the tomatoes, peppers, onion and the sun-dried tomatoes into small cubes. Toss and mix well with the rest of ingredients. Add salt to taste and serve.

Moroccan Potato salad

Serves 4

Ingredients
4 medium size peeled potatoes, boiled, yet firm
(We prefer Yukon Gold or Red Bliss variety for this salad)
2 Tablespoons Harissa with Preserved Lemon
4 Tablespoons Extra Virgin Olive Oil
Garnish:
1/2 cup chopped pitted black olives
Handful chopped parsley or cilantro

Method
Start by cutting the potatoes into bite size pieces.
Mix the Harissa with Lemon paste and olive oil together until well blended. Toss mixture together with the potatoes. You want to take care to mix carefully so that the potatoes keep their shape intact. Taste to make sure all flavors are just right.
Sprinkle with the olives and herbs when serving.

Prosciutto & Melon Salad with Balsamic Vinaigrette

Serves 4

For The Vinaigrette
Ingredients:
1/4 cup balsamic vinegar
1/2 Teaspoon dijon mustard
1/2 Teaspoon finely chopped fresh oregano
1/2 cup Extra Virgin Olive Oil
Fiori & Salt, to taste
Freshly ground black pepper, to taste

Method
Whisk together vinegar, mustard, and oregano in a bowl. Slowly drizzle in the olive oil, a little bit at a time, whisking vigorously until dressing is emulsified. After about half of the oil has been incorporated you can drizzle it in faster, but start out very slow at the beginning to create a nice, stable emulsion.

To Prepare The Salad

Ingredients
8 ounces mixed tender greens
1 ripe cantaloupe, scooped into balls or sliced into bite-sized chunks
8 ounces small mozzarella balls (ciliegine or bocconcini), halved
8-10 slices prosciutto, cut or torn into bite-sized pieces

Method
Rinse and dry greens. Toss with a few tablespoons of dressing until evenly coated. Arrange in a serving bowl, then top with melon balls, mozzarella balls and prosciutto. Drizzle with more vinaigrette as desired, and sprinkle with Fiori & Salt and freshly ground pepper to taste. Serve immediately.

Interested in joining our Wine Club? Give us a call at the store: 206-322-1103.