Winery Tasting Notes: “Wonderfully complex, the nose shows aromas of lilac, violet, rose petal, blackberry, mulberry, raspberry compote, clove, sandalwood and cedar box. On the palate the wine is vibrant, fresh and focused with delicious flavors of spiced quince, cranberry, dried fig, wild fruit, tobacco leaf and tar. Plush and fleshy with supple tannin, great energy and lingering finish.”

Blend: Syrah 48%, Grenache 32%, Mourvedre 20%
Alcohol Level: 14.5%
Cases Produced: 1200
Winemaker Name: Michael Corliss
Maturity: Drink Now – 2020

Pairings:  Carnitas, Italian Sausage, Hearty Pasta Dishes with Roasted Red Peppers. Anything roasty, smokey, meaty!

Staff Review:  RICHARD HAMILTON – Everyone needs a “secret squirrel” right? A wine that over-delivers for the price point and flies under the radar. One of the most enjoyable jobs we have at Carpe Vino is seeking out these small production, under the radar wines for our loyal Club Members! This awesome blend is made by Corliss Estates (Absolutely delicious and very hard to get Washington State wines!) but isn’t even mentioned on the website… That’s how underground this stuff is! Tons of red fruit, raspberry, cranberry, with spicy earthy notes and hints of tar. Full bodied but never heavy. The fresh acidity keeps you coming back for another sip. Squirrel some away while you still can!

Winemakers Notes – “Brooding purple with dark rimmed color. The nose blooms first with red cherry, ripe plum to dark raspberry with hints of anise seed and ending dusty suede. The palate is explosive, lush ripe fruits give way to supple tannin, layers of dark and bright berries with balanced acidity and firm yet restrained structure. The strong finish lingers of black tea and plum.”

Blend: 90% Merlot, 10% Syrah
Alcohol Level: 14.5%
Cases Produced: 8000
Winemaker Name: Rob Murray
Maturity: Drink Now – 2019

Pairings: Perfect with Roasted Beef, Lamb, Pork, and Hearty Pasta Dishes

Staff Review: Jay Johnstone – The 2014 Force of Nature Red is a new wine from an up-and-coming winery named Rabble Wine Co.  True to their funky yet distinct bottle labels each wine represents an adventure on your palate with each and every sip. The 2014 FON Red is sourced from the Mossfire Ranch Vineyard located in Paso Robles.  Located on steep hillsides this vineyard sees 40 degree diurnal shifts in climate which produce grapes of excellent concentration and ripeness.  From its dark inky color to its bouquet of cherry cola, you know you’re in for a real treat.  Big fat, super ripe black fruit plus a little cocoa plus a lot of oomph equals one tasty wine, perfect for any occasion.  After one sip of this you’ll want to put Carpe Vino on speed dial so you can stock up!

Winery Tasting Notes: “Wonderfully complex, the nose shows aromas of lilac, violet, rose petal, blackberry, mulberry, raspberry compote, clove, sandalwood and cedar box. On the palate the wine is vibrant, fresh and focused with delicious flavors of spiced quince, cranberry, dried fig, wild fruit, tobacco leaf and tar. Plush and fleshy with supple tannin, great energy and lingering finish.”

Blend: Syrah 48%, Grenache 32%, Mourvedre 20%
Alcohol Level: 14.5%
Cases Produced: 1200
Winemaker Name: Michael Corliss
Maturity: Drink Now – 2020

Pairings:  Carnitas, Italian Sausage, Hearty Pasta Dishes with Roasted Red Peppers. Anything roasty, smokey, meaty!

Staff Review:  RICHARD HAMILTON – Everyone needs a “secret squirrel” right? A wine that over-delivers for the price point and flies under the radar. One of the most enjoyable jobs we have at Carpe Vino is seeking out these small production, under the radar wines for our loyal Club Members! This awesome blend is made by Corliss Estates (Absolutely delicious and very hard to get Washington State wines!) but isn’t even mentioned on the website… That’s how underground this stuff is! Tons of red fruit, raspberry, cranberry, with spicy earthy notes and hints of tar. Full bodied but never heavy. The fresh acidity keeps you coming back for another sip. Squirrel some away while you still can!

Winery Tasting Notes:   “The Stags Leap District Cabernet Sauvignon is our hallmark expression of the estate vineyard surrounding our winery. It is dark, elegant and rich with aromas of black fruits, mocha and spice. The palate is met with complex notes of forest fruits, dark espresso and vanilla and the mouthfeel is balanced and creamy. The tannins are classic Stags Leap District; well structured, velvety and perfectly integrated, making this wine approachable now but also worthy of cellaring for decades.”

Wine Advocate Review (90 points):   “The flagship wine that made Clos du Val famous (I especially remember their 1973 and 1974) is the Cabernet Sauvignon Stags Leap District. The 2012 possesses sweet, ripe (but not overripe) black currant and black cherry fruit, dusty, loamy, forest floor notes, medium body, attractive elegance, and a broad, savory mouthfeel. The tannins are present, but well-integrated. This elegant, finesse-styled Cabernet should drink well for 10 to15+ years.”

Blend:  78% cabernet sauvignon; 16% merlot; 4% cabernet franc; 2% petit verdot
Alcohol Level: 14.1%
Cases Produced:  4,200
Winemaker:  Ted Henry
Maturity:  Both the winery and Wine Advocate indicate this is a wine that can sleep in your cellar for a long, long time.  With 16% merlot blended in, the tannins are held at bay to make this wine an excellent choice for dinner tonight.  

Pairings:  This wine begs to be matched with superior cuts of beef. . .filet, strip, tenderloin. . .but if trip-tip is on the menu, it will work, too.

Staff Review, GARY MOFFAT:  Ellen and I schlepped the Airstream to the Mendocino coast last weekend and stayed at Caspar Beach, a tidy campground adjacent to the ocean.  On the second night, I grilled ground lamb burgers and we paired it with a bottle of the Clos du Val cab.  The cuisine, though very tasty, was a bit over matched for such a magnificent bottle, but we make do on the road.

What’s significant and timely about featuring the Clos du Val this month is the winery (oddly enough, a French-inspired name) first came to prominence in 1976 when it was recognized at the so-called “Judgment of Paris,” 40 years ago this month.  In fact, the then-wine merchant responsible for staging the blind tasting that pit American wines against French, Steven Spurrier, is speaking at a dinner in San Francisco on May 12.  Current vintages of some of the wines tasted then will be served with a four-course dinner at the University Club of San Francisco. . .but better hurry. . .tickets are going fast at $380 each!

Winery Tasting Notes:  “”One night over dinner, when the price of gold hit a record high last year Claire and I got to wondering how much gold there actually was in the world. We looked it up and the consensus seems to be that if all the gold on Earth were squashed in to one lump it would measure about 20 meters cubed…20m3. I was so intrigued by this idea that I decided to use it as the name for our Viognier which is also precious and rare and a delicate pale gold in color.”

Wine Spectator Review (92 pts): “Bold and ripe, showing coconut custard, peach cobbler, honeysuckle and dried apricot notes, with just enough acidity to keep the flavors fresh and juicy. Spicy, floral accents persist on the long finish.”  –MaryAnn Worobiec

Blend: 100% Viognier
Alcohol Level: 14.1%
Cases Produced: 150
Winemaker Name: Aaron Pott
Maturity: Drink Now – 2018

Pairings:  Shellfish, Scallops, Lobster, Crab, and Shrimp.  Spicy Asian-style dishes, curry…oh and don’t forget cheeses; aged gouda, double & triple creams.

Staff Review:  DREW MOFFAT – This is the personal winery/label of winemaker extraordinaire Aaron Pott.  The majority of his wines are strictly sold to his mailing list, leaving a miniscule amount for the wholesale market.  We were able to snag just enough to fulfill our commitment for WC so I hope you enjoy this truly special opportunity.

Pott’s winemaking style has been crafted from years of experience working with incredible craftsmen like Michel Rollan and Johns Kongsgaard.  He also worked at Napa Valley powerhouses such as Beringer, St. Clement and Quintessa.  He’s old school…and after 25 years in the business lives by the creed of producing wines of “balance, elegance and respect for the terroir.”

Viognier may not be everyone’s favorite wine varietal, but this time of year I find it to be very extremely versatile and delicious.  Whether it’s cracked Lobster or some delicious peel-and-eat shrimp or maybe some spicy Asian chicken salad…this 2013 Viognier will be an excellent choice to drink that night!  If you would like more information regarding Aaron Pott’s mailing list…please click here 

BTW…this is one of two wineries that I personally belong to the mailing list.

Winery Tasting Notes:  “This crisp Napa Valley Sauvignon Blanc is fermented and aged in stainless steel. With aromas of stone fruit and freshly cut herbs, followed by grapefruit-melon flavors on the palate, this wine is best enjoyed in its youth. Drink within 2-3 years of the vintage.”

Blend: 100% Sauvignon Blanc
Alcohol Level: 14.1%
Cases Produced: 1,148
Winemaker Name: Stacy Vogel
Maturity: Drink Now – 2020

Pairings:  Raw or lightly cooked shellfish (ie. oysters and prawns), grilled fish, sashimi or sushi, gazpacho, goat cheese  

Staff Review:  DREW MOFFAT – For my dollar I don’t think there is a more consistent winery year-after-year then Miner Family Winery when it comes to producing over 15 varieties.  We first started selling Miner about 12 years ago and have much success with several varieties including; Pinot Noir (Garys’ & Rosella’s), Cabernet, Merlot, Chardonnay (Napa & Wild Yeast), Viognier and the list just goes on-and-on.  That’s why with temperatures warming up, choosing the 2014 Miner Sauvignon Blanc was a no brainer.

I tend to be a fan of lighter, elegant, crisp, non-abrasive Sauvignon Blanc’s and this stainless steel fermented, 100% SB fits the bill.  This wine is made for the Sunday brunches, or early evenings on the back deck.  Having a “ph” of 3.36 (scale of acid-to-base) and “ta” of .58 (total acid) means that it is a little higher and acid and will have that more crisp, tart taste.  Being that this wine has been in bottle for almost 3 years, it currently is in its prime of drinkability and will pleasantly please the most discerning palate…especially when paired with the suggested food items above!

Last thing, if you never have been to Miner Family Winery, located on the Silverado Trail in Oakville, I would definitely make the trip.  They have a walk-up tasting bar for parties of 6 or less, or several different options for larger parties.  You can find more information by clicking here:  http://minerwines.com/visit/tasting-room-caves/

Winemakers Notes – “Brooding purple with dark rimmed color. The nose blooms first with red cherry, ripe plum to dark raspberry with hints of anise seed and ending dusty suede. The palate is explosive, lush ripe fruits give way to supple tannin, layers of dark and bright berries with balanced acidity and firm yet restrained structure. The strong finish lingers of black tea and plum.”

Blend: 90% Merlot, 10% Syrah
Alcohol Level: 14.5%
Cases Produced: 8000
Winemaker Name: Rob Murray
Maturity: Drink Now – 2019

Pairings: Perfect with Roasted Beef, Lamb, Pork, and Hearty Pasta Dishes

Staff Review: Jay Johnstone – The 2014 Force of Nature Red is a new wine from an up-and-coming winery named Rabble Wine Co.  True to their funky yet distinct bottle labels each wine represents an adventure on your palate with each and every sip. The 2014 FON Red is sourced from the Mossfire Ranch Vineyard located in Paso Robles.  Located on steep hillsides this vineyard sees 40 degree diurnal shifts in climate which produce grapes of excellent concentration and ripeness.  From its dark inky color to its bouquet of cherry cola, you know you’re in for a real treat.  Big fat, super ripe black fruit plus a little cocoa plus a lot of oomph equals one tasty wine, perfect for any occasion.  After one sip of this you’ll want to put Carpe Vino on speed dial so you can stock up!

Winery Tasting Notes:  “This 2014 Sauvignon Blanc opens with exciting aromatics of apricot, Meyer lemon meringue, and toasted brioche with a hint of crushed flint.  It has a crisp mouthfeel with layered complexities of honeydew, white guava, and sour apple.  The touch of Sémillon rounds out this refreshing wine by adding a hint of unctuous texture.”

Blend: 100% Sauvignon Blanc
Alcohol Level: 14.1
Cases Produced: 300
Winemaker Name: Timothy Milos

Maturity:

Pairings:  Chicken, Fish, Spicy Food, Cheese

Staff Review:  JANA KOSMATA – Winemaker Timothy Milos, a 5th generation Bay Area native, graduated from UC Davis and has worked at some impressive wineries, Stags Leap & Opus One, to name a few and has brought his talent of wine making to, family ran, Korbin Kameron Winery.  I enjoyed his version of Sauvignon Blanc!  From its straw yellow hue to its Meyer lemon and sensuous honeydew enticing your nose, this SB is very inviting.  Ripe melon, sour apple, and hints of citrus this SB plays nicely on the tongue with a satisfying finish.  I shared this wine at a dinner party we hosted and we served gourmet chicken tacos (yes, there is such a thing in my house) this wine not only enhanced the flavors of the food it even paired well with the spicy gourmet sauce from Costa Rica we had with the tacos.  This is a great wine and was enjoyed by everyone at the dinner party!

Winery Tasting Notes:   “The Stags Leap District Cabernet Sauvignon is our hallmark expression of the estate vineyard surrounding our winery. It is dark, elegant and rich with aromas of black fruits, mocha and spice. The palate is met with complex notes of forest fruits, dark espresso and vanilla and the mouthfeel is balanced and creamy. The tannins are classic Stags Leap District; well structured, velvety and perfectly integrated, making this wine approachable now but also worthy of cellaring for decades.”

Wine Advocate Review (90 points):   “The flagship wine that made Clos du Val famous (I especially remember their 1973 and 1974) is the Cabernet Sauvignon Stags Leap District. The 2012 possesses sweet, ripe (but not overripe) black currant and black cherry fruit, dusty, loamy, forest floor notes, medium body, attractive elegance, and a broad, savory mouthfeel. The tannins are present, but well-integrated. This elegant, finesse-styled Cabernet should drink well for 10 to15+ years.”

Blend:  78% cabernet sauvignon; 16% merlot; 4% cabernet franc; 2% petit verdot
Alcohol Level: 14.1%
Cases Produced:  4,200
Winemaker:  Ted Henry
Maturity:  Both the winery and Wine Advocate indicate this is a wine that can sleep in your cellar for a long, long time.  With 16% merlot blended in, the tannins are held at bay to make this wine an excellent choice for dinner tonight.  

Pairings:  This wine begs to be matched with superior cuts of beef. . .filet, strip, tenderloin. . .but if trip-tip is on the menu, it will work, too.

Staff Review, GARY MOFFAT:  Ellen and I schlepped the Airstream to the Mendocino coast last weekend and stayed at Caspar Beach, a tidy campground adjacent to the ocean.  On the second night, I grilled ground lamb burgers and we paired it with a bottle of the Clos du Val cab.  The cuisine, though very tasty, was a bit over matched for such a magnificent bottle, but we make do on the road.

What’s significant and timely about featuring the Clos du Val this month is the winery (oddly enough, a French-inspired name) first came to prominence in 1976 when it was recognized at the so-called “Judgment of Paris,” 40 years ago this month.  In fact, the then-wine merchant responsible for staging the blind tasting that pit American wines against French, Steven Spurrier, is speaking at a dinner in San Francisco on May 12.  Current vintages of some of the wines tasted then will be served with a four-course dinner at the University Club of San Francisco. . .but better hurry. . .tickets are going fast at $380 each!

Winery Tasting Notes:  “This 2014 Sauvignon Blanc opens with exciting aromatics of apricot, Meyer lemon meringue, and toasted brioche with a hint of crushed flint.  It has a crisp mouthfeel with layered complexities of honeydew, white guava, and sour apple.  The touch of Sémillon rounds out this refreshing wine by adding a hint of unctuous texture.”

Blend: 100% Sauvignon Blanc
Alcohol Level: 14.1
Cases Produced: 300
Winemaker Name: Timothy Milos

Maturity:

Pairings:  Chicken, Fish, Spicy Food, Cheese

Staff Review:  JANA KOSMATA – Winemaker Timothy Milos, a 5th generation Bay Area native, graduated from UC Davis and has worked at some impressive wineries, Stags Leap & Opus One, to name a few and has brought his talent of wine making to, family ran, Korbin Kameron Winery.  I enjoyed his version of Sauvignon Blanc!  From its straw yellow hue to its Meyer lemon and sensuous honeydew enticing your nose, this SB is very inviting.  Ripe melon, sour apple, and hints of citrus this SB plays nicely on the tongue with a satisfying finish.  I shared this wine at a dinner party we hosted and we served gourmet chicken tacos (yes, there is such a thing in my house) this wine not only enhanced the flavors of the food it even paired well with the spicy gourmet sauce from Costa Rica we had with the tacos.  This is a great wine and was enjoyed by everyone at the dinner party!