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2013 Vermillion Red, California Thumbnail red wine sweet_0 intense_4 body_4 wood_2 farm_s
2013 Vermillion Red
California

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This deceptively complex wine is made by none other than, Helen Keplinger. Then again, we shouldn't be surprised that it's so complex coming from the hands of one of the most revered winemakers in California. This 2013 vintage is a blend of 61% Grenache, 21% Mourvedre, 17% Syrah and 1% Counoise that was aged in French oak barrels, about 30% of which were new. Considering the heavy influence of Grenache, the nose is rather heady for the grape, which is the first clue that this is a seriously built wine. The flavors on the full-bodied palate are darker in tone with black plum, black cherry and wild blackberry notes on the deep, but not thickly textured wine. It finishes with significant acidity that gives the wine its incredible balance and adds to its admirable structure. This wine is built for food and will continue to age well for another 3-5 years at least. In Helen's words, "The quality of wine is based on the quality of all its inputs - good vineyards, smart farming, pure and focused winemaking - ultimately TLC at every step. When all the ingredients are good, the beauty of wine is simplicity. We are not pulling out all the stops like we do with Keplinger, we’re just making good, pure wines. We’ve sought out interesting sites with fair prices, made no-frills decisions to make honest wine and bring you an aritisanal blend of red Rhone varietals. We have seen this wine from the vineyard to the bottle, start to finish. Vermillion is a hand-crafted wine to be enjoyed any night of the week."

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2014 Edaphos Grenache, Sonoma Thumbnail red wine sweet_0 intense_3 body_2 wood_0 farm_s
2014 Edaphos Grenache, Steelplow Vineyard
Sonoma Valley, California

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Edaphos means "ground, base or soil" and is the second non-Burgundian label from our friends Erin and Todd at Ernest Vineyards. They wanted Edaphos to focus on "small lot wines that represent the purest expression of the combination of varietal and terroir" from lesser common varietals in California like Grenache and Barbera. We were pretty blown away by both of these inaugural releases and are thrilled to be able to feature this delicious 2014 Grenache. We didn't realize it at the time we tasted it but this wine was made using the carbonic maceration technique employed in Beaujolais and then aged in concrete amphora. This allows the bright fruity aromas and flavors to take center stage without being compromised by any oak influence. Or, as Erin so deftly describes the wine, "On the nose it is very easy to pick up dried cherries, red roses and wet pebbles, with underlying notes of dried herbs, such as thyme and oregano. On the palate the wine is very dry, light and fruity but earthy and gripping. The subsequent, and profuse salivation that follows the first sip, suggests this Grenache will show its "true colors" when paired with birds and game meats accompanied by roasted vegetables. The finish is persistent and brings you back to the wine's initial floral and dried fruits character, confirming its mischievous nature and deceiving early assumed delicacy."

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2014 Gradassi Chateauneuf du Pape, France Thumbnail red wine sweet_0 intense_4 body_4 farm_s
2014 Gradassi Chateauneuf-du-Pape
Rhone Valley, France

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When we first tasted this wine it made us sit up and take note, for it is that rare Chateauneuf-du-Pape today that shows great purity of fruit, texture and balance, even at the elevated alcohol by volume level of 15%. Jerome Gradassi was a celebrated chef who made the bold decision to close his Michelin star restaurant in Avignon in 2003 and teach himself how to make wine. He now tends 3 hectares of vines in Chateauneuf-du-Pape that were originally planted by his grandfather in the 1970s and 2 hectares that he leases from another long-time family in the region. His estate vines are farmed organically and planted 75% to Grenache and 25% to Mourvedre and he only makes one red Chateauneuf-du-Pape and one white Chateauneuf-du-Pape (from the leased vines). According to Martine's Wines, the sole importer of Gradassi wines into the U.S., "Jerome ferments his grapes in concrete tanks and removes the fermented juice and macerated berries by hand with a bucket and a rope, a painstaking process that can take up to a week. The must is then pressed and transferred into older French oak barrels averaging between 4-10 years old and aged for 10 months." The end result is a wine that exhibits very concentrated high toned red and black plum fruit on top of a savory edge of charming garrigue-scented aromas. Full bodied and deep yet with a lifted quality of good balancing acidity, this is a deceptively complex Chateauneuf-du-Pape that feels like it has a long life ahead of it. Jerome's hard work as a self-taught vigneron is starting to pay off like his chef career, as he is now considered on the most exciting new winemakers in France today.

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