fine Wine Source Wine Club
February 2017

Chateau Latour de Beraud: Château La Tour de Béraud is located in the southern part of the Rhône Valley in AOP Costières-de-Nîmes. The estate lies in the historical geographically important area between Nîmes, Arles, and Avignon. La Tour de Béraud is an ancient fire tower. Its roof was open so that everyone could easily see when a fire was set into it. It was built by in the eleventh-century on the top of the Costière (Coast). Dominating the large plain of Beaucaire, one could see 50 miles away down to Camargue…where there were other fire towers. Part of a large network of watchtowers from the Mediterranean to the Rhône River, a fire from a tower sounded the alarm when invaders were coming. The vineyards make up @30acres & are planted on terraced slopes, composed of clay and pebble soils which were deposited in the area as glaciers moved through the continent during the quaternary period, a geological time period that encompasses the most recent 2.6 million years (including the present day). This specific terroir gives freshness and balance to the wines while the sunny climate of the Rhone ripens the grapes to perfection. Francois Collard is one of the most gifted viticulteurs in the area, and along with his wife Anne, run the Chateau and manages the property that was purchased by the family in the 1960’s. Fran
About: Since the vineyards are situated only a few miles from the Rhone River. The result is an exceptional terroir composed of flat, rounded stones (“galets”) on clay and limestone, enabling the vines to draw nutrients and moisture for the depths of the soil. The galets protect the soil from evaporation and also add a touch of minerality and freshness to the wines. The vineyards were originally made up of predominantly red varietals, dominated by old vine Carignan; however, over the years Francois has expanded the varietal makeup. The vinification was done using the traditional method; maceration of 2-3 weeks in tank at 25-26 degrees, and maturation for about a year in concrete tanks to preserve its natural freshness.
Varietals: 45% Grenache Noir (Adds Fruit & Roundness), 30% Syrah (Adds Color/Finesse/Full Flavor), 15% Mourvedre (Adds Complexity&Fruit),5% Marselan (Adds Tannins/Color/Tangy Fruit)
Alcohol: 14%
Tasting Notes: Aromas of red fruit, mild spice are supported by harmoniously integrating tannin. Ready to drink now, but can be kept for 2 years…decanting is recommended.
Jim Lutfy’s Thoughts: Rustic flavors of tobacco, mushroom, and savory white pepper and sea salt notes. Best served with savory soups and roasts.

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February 2017
Desert Wind Winery: From the very first harvest in 1994, the Fries (Frees) Family marveled at the intensely concentrated fruit produced by their Desert Wind Vineyard-fruit perfect for crafting wines with immense structure and aging potential. In 2001, the family introduced Desert Wind wines in order to showcase this exceptional vineyard through its own wine brand. In 2004, the family built a crush pad and wine production facility in Prosser, Washington, allowing them to process the fruit and age wines in close proximity to their vineyard sites. Three years later, they opened Desert Wind Winery, an immense Santa Fe-inspired destination housing a tasting room, restaurant and luxury overnight accommodations. .
About: Three vineyard sites owned by the Fries family: Desert Wind Vineyard, Sacagawea Vineyard, and Estate Vineyard, provide the fruit for Desert Wind wines. The Estate Vineyard surrounds the Desert Wind facility in the Yakima Valley. The other vineyards lie at the foot of the Saddle Mountains in the Wahluke Slope AVA, a sub-appellation of Eastern Washington’s Columbia Valley that is known for its fierce summer conditions. The site is considered Zone 3, the hottest in the region. The climate is extreme, and it is not uncommon for summer temperatures to reach 110°F. Winter days may be as cold as 14°F with an annual rainfall of only 7-8 inches. The vines require irrigation during the hot summer months and the soil is rocky and shallow with excellent drainage. The 480-acre vineyard is a southern facing block with a two percent slope and shallow, rocky soil. The vines are irrigated with an underground drip system; double catch wires are used to increase air circulation during the growing season. Leaf pulling and cluster thinning are important steps in aiding the ripening of the grapes. The 2014 growing season was a great one on the Wahluke Slope – warm throughout, with a sunny September. This allowed The Cabernet Sauvignon grapes to achieve ideal ripeness, while still maintaining great naturally acidity. After fermentation, the wine was aged for sixteen months, allowing time for the tannins to mature and soften the finish.
Varietals: 100% Cabernet Sauvignon
Alcohol: 14.3%
Tasting Notes: The 2014 Desert Wind Cabernet Sauvignon is extremely rich, with flavors of blackberry and Bing cherry, with hints of cinnamon and cocoa. Enjoy now or cellar for three to five years.
Jim Lutfy’s Thoughts: Rich, opulent, and loaded with flavors and complexity. Patience will be rewarded with cellaring for a few years. Best served with pork or roast beef.

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January 2017
Chateau Galochet: Born in 1974, this cooperative has raised itself over the years to the #1 producer of Appellation d’Origine Protégée wines in France, and the leader of Cotes de Bordeaux. The French government, not too long ago, officially announced that the long standing AoC (Appellation d’origine Controlee) system for wine is being replaced by a new quality ladder with the top step being an AoP, or Appellation d’Origine Protégée. Thierry Bergeon has managed Chateau Galochet with his wife and brother since 1996. The estate is located 30km from Bordeaux. Enthusiastic about being winegrowers and delighted to live in the country, this inseparable trio has also started breeding dairy cows and selling raw milk in the bottle, which is quite rare.
About: The vineyards are located north of Bordeaux, across the appelations of Bordeaux, Blaye Cotes de Bordeaux, and Cotes de Bourg. The terroir is clay and limestone and the plantings are of the Bordeaux varietals, but majority Merlot. The wine is fermented in 100% stainless steel vats. Its strength resides in combining traditional know how with modern techniques. To get the most out of this Bordeaux, decanting for a minimum of one hour is recommended.
Varietal: 100% Merlot
Alcohol: 14%
Tasting Notes: This wine has an attractive deep garnet-red hue and fruity nose with hits of red currant berries. It starts out firm and fruity on the palate, with soft, very round tannin (which will be more pronounced without decanting). The finish is smooth and long.
Jim Lutfy’s Thoughts: Elegant and silky with flavors of cherries and strawberries. A great Merlot from Bordeaux!! Great served with a Pot Roast or lamb of any kind. Cheers!

fine Wine Source Wine Club

January 2017
Christopher Michael Wines: The wine business is a somewhat unlikely landing point for brothers Eric Christopher and Ryan Michael Harms. The Harms brothers were born and raised in the Midwest where drilling or dairy farming might have been more likely ventures. But for reasons that can only be deemed as fate, they landed on the West Coast in the wine business-Ryan in Oregon and Eric in California. After more long-distance brainstorming than either can remember, small inklings for how they might one day work together gave way to one big idea for what is now an expression of their collective experiences under one label—Christopher Michael Wines. Ryan is a winemaker by trade and Eric is a financial analyst in the wine business, so each has their own unique skill sets to contribute to the venture which began in 2009. Not afraid of vineyards in the far reaches of any growing region, the Harms brothers are focusing their efforts on finding expressive fruit that produces vibrant and fresh wines. Without worrying about geographic boundaries, Ryan & Eric look to work with growers that farm sustainably and seek out the best expressions of their grapes. Be it Oregon Pinot (a past wine club selection) or Washington Cabernet, what matters most to the brothers behind Christopher Michael Wines is finding fruit that will make a delicious wine regardless of varietal or origin.
About: The 2014 vintage in Washington started out warm, bud break was early, and vineyards went through flowering under ideal conditions. Warm, dry conditions persisted throughout the season and resulted in the warmest summer on record. This unusually warm weather continued into the harvest window as they began to pick under optimal conditions. This was a rare year as both quality and quantity of fruit was exceptionally high. The resulting wines are showy with ripe fruit flavors and great concentration. The vineyard sources for the 2014 Christopher Michael Red Blend were 83% Wahluke Slope and 17% Columbia Valley.
Varietals: 54% Syrah, 20% Barbera, 10% Cabernet Franc, 9% Petite Verdot, 4% Malbec, 3% Grenache
Alcohol: 13.9%
Tasting Notes: A bright and expressive nose leads into dark fruit flavors of blackberry and cherry with hints of baking spice with nutmeg and cinnamon.
Jim Lutfy’s Thoughts: A juicy fruit forward red loaded with purple fruit flavors of blueberry and pomegranates. Big Red Wine here, with a powerful finish; great served with a juicy hamburger or any red meat.

December 2016 Imported Wine: NV Mascaro Cava Reserva Brut Nature “Pure” Catalonia, Spain

fine Wine Source Wine Club

December 2016
Mascaro: Since 1946, the Mascaro Family has been dedicated to producing premium quality brandy, Cava, and white wine. From the beginning their founder Antonio Mascaro has insisted upon complete control from vineyard to bottle. Since 1997 the Mascaro winery has been run by the 3rd generation of the Mascaro family, at the head of which is Antonio’s granddaughter, winemaker and owner, Montserrat Mascaro. The family owns the “Mas Miguel” estate in Aiguamurcia, Alt Camp, a region that belongs to the southern Catalan province of Tarragona. Formerly owned by the community based in Cistercian monastery of Santes Creus , the estate comprises over 170 hectares, of which 35 are vineyards that belong to the Cava and Penedes D.O.’s of Spain.
About: The grapes for the Cava are selected from the private estate named “Mas Miguel” in the foothills of Tarragona that was the former Cistercian Monastery at Santa Creus. Careful hand picking of fruit is placed into small traditional baskets. Gentle pressing follows to produce individual musts that are fermented under carefully controlled temperatures of 18-20 degrees with a perfect blend of the individual varietals. The second fermentation is made in the bottles with no added sugars and followed by a period of ageing in contact with the yeast on lees in underground caves built in 1992, which are connected to the ancient wine cellars. This gives the wine its backbone and roundness as the wine ages to perfection.
Varietal: 80% Parellada and 20% Macabeo
Alcohol: 12% with Zero Dosage
Tasting Notes: Golden color with green hues and hints of peach and apricot coming through to a lively and rounded nose that is very dry yet creamy and stimulating on the palate.
Food Pairings: Ideal with light seafood, shrimp cocktail, bacon wrapped scallops, fresh oysters or cured salmon. Think salt.
Jim Lutfy’s Thoughts: Great Bubbly! Dry, crisp and has a long lingering finish. Best served with cheese and smoked salmon.

fine Wine Source Wine Club

December 2016
Scotto Family Cellars: The Scotto Family traces its winemaking history back to the 1880’s when their great, great grandfather Salvatore Scotto was an officer in the Italian Navy on the island of Ischia, off the coast of Italy. Salvatore made wine for his family, friends, and neighbors. In 1903 their great grandfather Dominic Scotto and his family immigrated to New York and settled in a Brooklyn brownstone, not too far from the docks where he worked in the shipyards. He taught his sons to make wine, which they sold in 5 gallon crocks from a horse drawn wagon. In 1909 he opened D. Scotto Wines in downtown Brooklyn, offering fine wines from around the world. Their grandfather’s wine career started in 1934 with the repeal of Prohibition when he began selling gallon jugs of his father’s wine from a pushcart. He and his brother Sal also created the Villa Armando brand, and the bestselling wine ‘Rustico.’ Today it is one of the oldest wine brands in the US. The 4th generation began when their father Anthony Jr. started as a teenager making wine and eventually began a winery owner, exporter, and consultant. Today the brothers and sisters of the Scotto Family still produce Villa Armando and other brands that they sell domestically and overseas.
About: This is the first Napa Valley release from Anthony Scotto. The N.A.P.A. portion of the wine’s name represents the 5th generation of Scotto vintners: Brothers and sisters Natalie, Anthony, Paul, and Anne. Michael’s Red is named for the youngest brother, who recently joined the family business. The grapes were harvested by hand and the wine was aged in new and second year oak barrels for 21 months (48% toasted French oak, 40% American oak, and 12% Hungarian oak).
Varietals: Cabernet Sauvignon, Sangiovese, Barbera, Syrah, and Merlot (unspecified amounts)
Alcohol: 13.9%
Tasting Notes: Michael’s Red is a full bodied wine with intense color, concentrated dark fruit flavors, and moderate oak accents & tannins that develop and become more pronounced after a few minutes in the glass.
Food Pairings: From Pizza and Pasta to a nice juicy steak this deep red will pair well with hearty winter comfort foods from stews and roasts to burgers and deli meats.
Jim Lutfy’s Thoughts: Big and juicy red! Great wine served with BBQ or a big juicy hamburger!

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November 2016
Massaya: Twenty years ago none of this existed. The rise of Massaya is remarkable by any standards and even more so in the context of the bleak and derelict site that confronted Sami Ghosn when he returned to Tanaïl in the early 1990s. Squatters occupied the land, the house was dilapidated, and the original vines were neglected and overgrown. But Sami had a vision and a determination to reclaim the property where he had grown up with his brother Ramzi. Returning from the US where he had been working as an architect, he realized he urgently had to reassert his family’s rights and most of all, he wanted to transform this ruin into a centre for high quality wine and Arak production.
Lebanon’s civil war forced the Ghosn family to flee the Beqaa and now the brothers were back. Ambition alone would not transform Tanaïl. Sami and Ramzi, who was in charge of marketing and would in time become the wine maker, recognized that they needed to bring in experienced partners. While the old table grape vines were uprooted and replaced, initially with Cabernet Sauvignon, the Ghosn’s found help in France. Two highly respected wine makers were invited to Tanaïl in 1998 and both were impressed by the progress and the potential. The support of Dominique Hebrard from Bordeaux and the Brunier brothers Frederic and Daniel from Chateauneuf du Pape proved to be crucial. Their knowledge of terroir and the techniques of blending wines brought a new level of expertise to Massaya which quickly became a recognized name among Lebanon’s producers. Over the next 12 years the business grew and its reputation spread from the domestic to the international market. The range of wines was expanded and the tall blue bottles of Arak gained iconic status.

About: The varietals were harvested from 40 year old vines (on average) grown on the hillsides of the Beqaa Valley at 900-1,200 Meters above Sea Level in chalky clay soils. The grapes were hand-picked, conveyed in crates, and sorted on tables outside the vat room. They were fully de-stemmed before undergoing traditional fermentation for 20-30 days in stainless steel vats. Aged in stainless steel vats for one year and lightly filtered prior to bottling. Drink while young to fully enjoy the fruit!
Varietals: 35% Cinsault, 35% Grenache Noir, 15% Syrah, 15% Tempranillo Alcohol: 14.5%
Tasting Notes: Fresh and luscious fruit on the nose leads to big refreshing fruit on the palate with hints of spice and pepper.
Food Pairings: Stews and Roasted meats, Squash with Spicy Sausage, or your Thanksgiving meal!
Jim Lutfy’s Thoughts: Spicy and rich with layers of complexity; long lingering flavor and spice, leather, and a lot of cranberries and mint. Best served with Lamb or anything from the grill!

fine Wine Source Wine Club

November 2016
Lakegirl Wines: The Lakegirl story begins like many, with fond memories of home and vacations in Minnesota (an area not unlike Michigan), full of lakes; an area where, for over a century, summertime and weekend getaways at cabins and campgrounds have been a tradition for many generations. Life at the lake can be energizing, relaxing, funny, and sentimental. It translates to family picnics on the Fourth of July, water skiing until the gas runs out, fishing at dawn and dusk, singing around a campfire fighting off mosquitoes or roasting marshmallows for S’mores; above all else, life at the lake is comfortable. Lakegirl strives to make wines to share in the creation of lasting moments and memories with family and friends. Lakegirl Wines are the creation of California winemaker and owner of Oakville East, Eliot Stern. Eliot is a third generation wine industry veteran and an educator in the Wine Studies Program offered by the Culinary Institute of America in St. Helena, Napa Valley. He teaches his students about the business of wine and offers consulting services in the wine industry in addition to being the “Chief of Everything” at Oakville East; Elliot still finds time to travel and hit a few golf balls (Hence the name of his parent company, Divot Enterprises).
About: Eliot Stern brings many years of experience, great connections with vineyards in California, a strong team of wine makers, and a vision for well produced, fun, and affordable wines to Lakegirl’s Cabernet Sauvignon. The 2015 vintage for California marked the fourth year of drought, but provided great fruit with to be expected lower yields. This is the third vintage of Lakegirl Cabernet and the first year it has been offered in Michigan. We are pleased to present this to you and are certain that this “Lakegirl” will be accompanying you on many a trip “Up North!”
Varietals: 75% Cabernet Sauvignon, 7.5% Tannat, 10% Malbec, 7.5% Merlot
Alcohol: 13.9%
Tasting Notes: Elegant medium weight with a solid core of dense blackberry and cherry flavors enhanced with light cedar notes. The finish has a nice soft tannic structure that is clean, fresh, and fruity.
Food Pairings: Aged cheeses, red meats, chocolates, and stories of summer days spent “Up North” by the Lake!
Jim Lutfy’s Thoughts: Ripe and flavorful; loaded with cocoa, chocolate, and coffee notes. Goes great with Pork or a Burger!

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Chateau La Croix du Doc: Sitting on Bordeaux’s right bank, you will find Chateau La Croix du Duc. It is a 15 hectare (37acre) estate near Lussac St. Emilion, the offices are located in the locality of Perruchon. The vines are situated on clay and gravelly hillsides facing south west and their planting is 80% merlot and 20% cabernet sauvignon and cabernet franc. The estate has been in the hands of the Chollet family since 1865. Today the estate is part of the famous Jean-Baptiste Audy Bordeaux Negociant House. Work in the vineyards and cellar are managed traditionally and the finished wine is bottles as AOC Bordeaux. The wine is a classic Claret meant to be enjoyed in its youth with hearty bistro style cuisine.
About: The wine has built up a remarkably strong following amongst many Bordeaux fans in the areas where it is available. La Croix du Duc is notable for its fruit forward qualities; subsequently it offers plenty of blackberry and cherry aromas and flavors. The round, lush quality of merlot is fully evident and the soft tannins on the finish make it a great “take home and enjoy it tonight!” bottle of wine. It is mechanically harvested and traditionally produced in stainless steel vats. The 2015 Vintage in Bordeaux has been noted a “modern vintage” with softer tannins and fruit dominant yet balanced acidity. It is a true classic yet modern vintage with much charm and purity of fruit; more elegant and accessible than several past vintages.
Varietals: 80% Merlot/20% Cabernet Sauvignon and Cabernet Franc (unspecified for each)
Alcohol: 13.5%
Tasting Notes: A fruity, supple, and soft wine with nice red fruit aromas intertwined with light toasted notes and soft tannins.
Food Pairings: Red meats and cheese: Think Charcuterie with steak tartare, a nice rare steak, or cheddar cheese soup.
Jim Lutfy’s Thoughts: Loaded with fruit: Strong cranberry with cedar and tobacco flavor. This wine has a strong flavorful finish. Best served with lamb chops, rotisserie chicken, or a pot roast!

fine Wine Source Wine Club

October 2016
Clayhouse Wines: Is owned and operated by the Middleton Family, through their Anderson & Middleton Company. They pride themselves on providing delicious and affordable single-vineyard, estate grown wines from certified-sustainable Red Cedar Vineyards in Paso Robles, California…America’s fastest growing wine region. Clayhouse wines express the pinnacle of Paso Robles style: Ripe fruit character expressed with a consistent sense of elegance and poise. The winery is just south of the city of San Luis Obispo and is named for the 1840’s adobe house located on the site of the Red Cedar Vineyard. All Adobe, Clayhouse, and Clayhouse Estate wines are produced from the grapes grown on Red Cedar Vineyard. Winemaker Blake Kuhnn and vineyard manager Ben Mello work closely together (along with hundreds of owls) to tend, sustainably farm, and select specific varietal blocks. The Rolling benchland (above the Estrella River) and terraced vineyard plantings at Red Cedar range from 500-800 feet above sea level. The vineyard is certified sustainably-farmed by the California Sustainable Wine Growing Alliance.
About: 2012 was a warm vintage that produced ripe fruit translating into fruit forward, aromatic wines. Yields were average as were tannin levels producing smooth, rounded wines packed with varietal aromas and flavorful fruit character. Destemed fruit only is transferred direct to stainless tanks for temperature control fermentation. Cold soaked for two days before inoculation with various strains of yeast, depending on variety and desired fermentation temperature. Pressed at dryness and inoculated with malolactic fermentation. The Adobe Red was aged on a combination of primarily 70%new French oak, 20% American oak, and 10% European oak for 12 months. This helped produce a “Jack of all trades” wine with a complex blend of fruit flavors.
Varietals: 34%Zinfandel/39%Petite Sirah/12%Cabernet Sauvignon/10%Syrah/3%Tempranillo/2%Malbec
Alcohol: 13.86%
Tasting Notes: Dark black cherry, ripe blackberry, and cocoa aromas. Soft sweet jammy strawberry and black fruit flavors. Tannins are soft and rounded with a rich mouthfeel and warn toasty vanilla laced finish.
Food Pairings: Made for cheeses, meat and red sauce based pastas, BBQ, pizza of just quaffing with friends!
Jim Lutfy’s Thoughts: Vibrant and rich with layers of complexity and a deep colorful bouquet that will be great with anything from the grill!!!