Fine Wine Source Wine Club

August
A.A. Badenhorst: A.A. Badenhorst Family Wines are grown, made, and matured on Kalmoesfontein Farm in the Swartland Appellation of South Africa. Swartland is a large wine producing region 40 miles north of Cape Town in the Western Cape Region and specializes in making rich, fruit driven wines from Shiraz, Chenin Blanc, and Pinotage. The Badenhorst family owns close to 70 acres of old bushvines in the Siebritskloof region of the Paardbeberg Mountain’s north face. The Badenhorst property is owned by the self-proclaimed “dynamic and good-looking” cousins Hein & Adi Badenhorst. Adi began making wine at the age of 13 and studied at Elsenburg in the Western Cape. He worked a few harvests in the Northern Rhone of France for Chateau Angelus & Alain Graillot, as well as Wither Hills in New Zealand. Adi also had stints at local cellars Simonsig, Steenberg, Groote Post, and nine years as winemaker at the esteemed Stellenbosch estate of Rustenburg. In 2008 he bought the Kalmoesfontein Farm with cousin Hein and they proudly practice biological farming and traditional winemaking. Today, Adi is an award winning winemaker, member of the Cape Winemakers Guild, founding member of the Swartland Revolution, and a proud father of two.
About: The Curator is a range of dynamic wines that are selected after each year’s vintage. The grapes are grown mainly in granite & slate soils, handpicked, chilled overnight, and de-stemmed into tank fermentation. Extraction is done by pump-over and punch-down, depending on the type of tank-but not that much, leaving the harsher tannins in the skins. “We go easy on them and let the grapes give us what they want without being too forceful.” The Curator Red is mostly done in concrete tanks, old casks and blended early so that the components get some time together to integrate properly before the wine is bottled; 15 months maturation is the norm before they think of bottling.
Varietals: Shiraz/Cinsault/Grenache/Tinta Barocca/Carignan
Alcohol: 14%
Tasting Notes: Broad and slightly rustic fruity nose of plum & raspberry. The palate is medium-bodied with svelte tannins, a slightly grainy texture, with espresso-tinged red berry fruit & a pleasing finish.
Food Pairings: Have some fun with this wine and coneys! Step it up with spice rubbed brisket, grilled lamb, or a lovely grilled London broil—Pip Pip!
Jim Lutfy’s Thoughts: Savory and deep fruit loaded with cedar, toabacco, and hickory. Best served with anything on the Barbeque!

Fine Wine Source Wine Club

August 2016
Pomar Junction Vineyard & Winery: The Merrill Family’s agricultural heritage and grape growing history dates back at least 8 generations on California’s Central Coast. A former family ranch still is home to a grape arbor planted in the 19th Century. Today, Dana and Marsha Merrill along with son Matthew farm the vineyards while Matthew’s winemaking is complemented by winemaker par excellence, Jim Shumate. After nearly 30 years of growing grapes for many of the finest wineries in California, ranging from ultra premium small producers to the largest international brands, the Merrill’s decided to produce their own wines. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. It also ensures a uniform dedication to sustainability, which led to their recent certification to the SIP program within the Central Coast Vineyard Team. The family believes in community and industry involvement. Dana Merrill was the first San Luis Obispo County Chair of the California Assn. of Winegrape Growers, a charter member of the pioneering Vineyard Sustainability Group, the Central Coast Vineyard Team and is a past two term Director of the Paso Robles Wine Country Alliance.
About: The 2014 Pomar Junction Roussane took a Silver Medal at the 2016 San Francisco Chronicle Wine Competition! Cultivated at the newly acquired Creston Ridge Estate Vineyard, this is their first working with the Rhone Varietal Roussanne. These grapes were originally allocated for the aforementioned white blend, but impressed with its intense and unique quality, Matt Merrill and Jim Shumate decided to showcase it as an exceptional single varietal wine. The wine was made entirely from hand-picked, estate-grown grapes from the hillsides of the Creston Ridge Vineyard with limestone shale rock terroir in the El Pomar District under near perfect growing conditions and fermented in neutral oak for 6 months. The cooling Templeton Gap breezes and moderate summer temperatures combine with the Linne Calado soils for ideal high quality wine grape growing conditions.
Varietals: 100% Roussanne
Alcohol: 13.9%
Tasting Notes: A nose of lush tropical fruit leads into a pleasant and surprising mouth-feel full of the lush tropical fruit experiences on the nose and a contrast of bright spice with a creamy finish.
Food Pairings: This wine pairs well with buttery sauces filled with slow cooked veggies or rich shellfish like scallop, crab, and lobster. IF it lasts that long, it is a good alternative to a Thanksgiving Chardonnay!
Jim Lutfy’s Thoughts: Bursting with flavors of dried apricots & white peaches, great balance, and a long lingering finish; best served with fish in a citrus sauce!

Fine Wine Source Wine Club

July 2016
Chateau des Karantes: Chateau de Karantes is a magnificent vineyard situated in the Languedoc-Rousillon of Southern France. The domaine is in the heart of a small valley located two minutes away from the Mediterranean between the seaside and resort towns of Narbonne Plage and St. Pierre sur Mer, offering a beautiful panoramic view of the Mediterranean Sea with the Pyrenee Mountains visible in the distance. The estate, nestled in the Mediterranean Garrigue, is made up of 190 hectares, 44 of which are currently planted under vine. It is named after a former Bishop of Carcassone, owner of the estate hundreds of years ago. The majority of the vines are composed of the traditional rouge varietals of La Clape (Grenache/Syrah/Mourvedre/Cinsault/Carignan) and the blanc varietals (Bourboulenc/Grenache Blanc/Marsanne/Vermentino/Roussanne/Viognier/Terret Blanc) make up a smaller portion, with the Terret Blanc and Carignan vines dating back to 1927 & 1928. The vineyard extends along the limestone, clay, and rocky slopes which form the “Massif” or ridge of La Clape. The location allows the production of quality wines because of its exceptional South-East/East exposure, its proximity to the sea, and its Mediterranean climate. A local connection to Chateau des Karantes is the Walter Kynsz Family, owners of the estate and Michigan based wine merchants Eagle Eye Brands.
About: The grapes for this wonderful Rose were hand harvested and pressed immediately after harvest. Prior to pressing, a rigorous sorting is done in the vineyards to choose only the best grapes. The entire vinification is done under nitrogen or carbonic gas protection.
Varietal: 50% Grenache, 30% Syrah, 20% Mourvedre
Alcohol: 13.5%
Tasting Notes: Bright acidity and complexity of fruit aromas on the nose: raspberries, fresh strawberries, ripe peaches and citrus. On the palate the wine is supple and silky, with a long finish.
Food Pairings: Perfect for HOT Summer drinking, this rose pairs well with light salads, pasta, or rice dishes; especially, with seafood, raw or lightly cooked shellfish, grilled fish, or creamy cheeses.
Jim Lutfy’s Thoughts: A wine with great zippy acidity and nice hints of tart raspberry. Great on a hot summer’s day, sunshine in a glass! Best served with cold salad or gazpacho.

Fine Wine Source Wine Club

July 2016
Bergevin Lane Winery: Established in 2002 by Annette Bergevin and Amber Lane (partnered with Gary Bergevin), Bergevin Lane Winery nurtures wines that embody the truly unique environment of Walla Walla, The Columbia and Yakima Valleys, and the distinct single vineyards from where the rich terrestrial wines come. The winery itself is a 20,000 square foot facility with capacity to produce 20,000 cases annually. 22 five ton stainless steel fermenting tanks plus 2 larger tanks lay out the landscape in this “industrial hip” setting. Bergevin Lane produces around 11,000 cases annually, with the majority produced under their “Calico” labels, small lots of Cabernet Sauvignon, Merlot, Syrah, and Viognier reserve wines are very limited and range from 150 to 800 cases on average. The entire team helps to staff the tasting room just minutes away from downtown Walla Walla Washington.
About: The 2013 growing season started slowly, with an extended bloom period due to cooler than average temperatures. Very warm days and cool clear nights were the norm, a few scattered thunderstorms hit sections of the growing area; however, there was no significant rainfall after early June, allowing for precise canopy management. Through July and August there were warmer than normal temperatures and no rainfall. Harvest ended up starting about a week early from the warm sites, but as things cooled off the harvest was allowed to be slowed in the Walla Walla Valley and the fruits were allowed to fully mature for perfect flavors; overall, the 2013 vintage was excellent! Linen Red Blend was produced from 5 separate vineyards in 3 appellations: Walla Walla, Columbia Valley, and Wahluke Slope. Linen Red Blend is refined, elegant, yet priced for everyday drinking. Fermented in small lots using traditional techniques, Linen was aged for 16 months in small oak barrels, thoroughly blended, and 806 cases were released May 18, 2015.
Varietals: 54% Syrah, 40% Cabernet Sauvignon, 3% Petit Verdot, and 3%Merlot
Alcohol: 13.9%
Tasting Notes: Blackberry and spice on the nose, the 2013 vintage shows dark fruit flavors like many more expensive wines. A blast of plum, cassis, and cedar in the mouth is followed by sneaky blackberry and dark fruit on the finish. This wine is made to drink now.
Food Pairings: Red meats from the grill, from burgers to steaks or a nice, slow-smoked brisket.
Jim Lutfy’s Thoughts: A great red blend; rich and loaded with flavor, yet elegant! A great wine with ribs and/or steak on the barbeque.

Fine Wine Source Wine Club

June 2016
Celler el Masroig: Celler el Masroig is situated in the southern part of Montsant, bordering on Priorat. Montsant, which became a DO in 2001, extends from the banks of the Siurana River to the Montsant hilltops. The soil is mainly chalky, with some areas of clay and schist, all with high mineral content and low yields. It is located on the border of the Mediterranean, the summers and winters are dry while the springs and falls are moist. Celler el Masroig was founded in 1917 as the “Cooperativa of El Masroig.” It is an association of grape and olive oil producers with approximately 300 members who are associated owners of the company. In the early years of the “Cooperativa,” the focus was on producing quantities of wine rather than quality wine. They produced wines with high alcohol content and very deep color that were sold to the domestic market and often used to “improve” other wines. Then followed a period in which the major products were “mistelas” or cordials made from red wine and grape spirit. Today, the “Cooperativa’s” members are proprietors of almost 500 hectares of vineyards. They take their grapes to the Cooperative, where the wine is elaborated for them. Despite its 80 years heritage, the “Cooperativa el Masroig” today, strives to continually improve methods of production and the quality of the wines, while maintaining and enhancing their traditional identity.
About: The winemaker Carles Escolar, is young and dynamic and strongly believes in the potential of the Montsant appellation; consequently, his aim is to produce top wines from Montsant and raise the quality benchmark for the area. Vi Novell means “New Wine” in Catalan. This wine is traditionally released on November 11 to celebrate ‘San Marti’ or Saint Martin. In the 4th Century, San Marti was a soldier and on a snowy and cold night he gave half of his cloak to a beggar to save him from the cold. The following night he had a vision of Christ wearing the half of the cloak he had given away to the beggar. Christ then told the angels who accompanied him that it was “Saint Martin the non baptized soldier who clothed him.” After this vision San Marti became a Christian and created the first monastery in Western Europe (Loire region of France) and became a monk. Vi Novell is a blend of Grenache and Carignan with 15% Syrah produced with carbonic and traditional fermentation over five days and pressed. It is made using indigenous yeast. The alcoholic fermentation was finished off without the skins in underground tanks.
It is vinified and bottled almost immediately to be released on the 11th of November every year.
Varietal: Grenache and Carignan blended with 15% Syrah from 16-26 year old vines.
Alcohol: 14%
Tasting Notes: Light ruby in color leads to a nose of fresh strawberries and raspberries with notes of violets and bananas; earthy with typical Mediterranean aromas. Fresh and fruity on the palate with hints of cacao and bold tannins, finishes light and well balance with good fruit and acidity.
Food Pairings: St. Martin’s Day in Spain is marked by the slaughter of fattened pigs, so think pork! Grilled meats, bacon wrapped chicken (bacon wrapped anything really), or dishes with “the other white meat.”
Jim Lutfy’s Thoughts: Long and deep on the palate with a lingering finish; great with oily fish or chicken!

Fine Wine Source Wine Club

June 2016
Vina Robles Winery: Proprietor Hans Nef and managing partner Hans-Rudolf Michel bring their Swiss heritage to California’s Central Coast with an aim to unite the best of both worlds. They first discovered Paso Robles back in the early 1980’s and became enamored with the emerging wine country. In the mid 1990’s they planted the first estate vineyards and established Vina Robles as a family winery specializing in varieties that excel in the region’s diverse terroir Their vision for Vina Robles is summed up by their motto: European Inspiration-California Character. Under the guidance of winemaker Kevin Willenborg, the wines are made in a style that combines rich California fruit with a sense of balance that is more commonly found in the great wines of Europe; striving for wines that are both powerful and harmonious. Kevin explains: “Each wine has its own life. That life begins with the planting and development of the vines. It is then transferred from the earth through the vine as the grapes are harvested, crushed, fermented into wine and eventually bottled. The role of the winemaker is to respectfully steward this life with care and attention to detail.”
About: The Power of 4-This Paso blend is more delicious than the sum of its parts. It combines grape varieties mainly from the prestigious Huerhero Vineyard, located in the rolling hills of Paso Robles. Warm afternoons and cool evening breezes influence the grapes to perfect ripeness. The grapes were picked at cooler morning temps and cold soaked for two days prior to fermentation. Variable pump-over techniques were implemented during progressive stages of fermentation to enhance fruit extraction and balance out tannin structure. The wine was then aged in both small & large format French, European, and American oak barrels (medium to light toast) for 16 months in order to add complexity while enhancing a soft, velvety finish. This Red4 blend showcases the spice and cherry qualities of Syrah, the structure of Petite Sirah, the forward fruit of Grenache, and the rustic character of Mourvedre.
Varietals: 50%Petite Sirah (23%Huerhuero/17%Jardine/10%Creston Valley Vineyards), 20%Syrah, 20%Grenache, 10%Mourvedre (All Huerhuero Vineyards)
Alcohol: 13.9%
Tasting Notes: Ruby and Garnet in color lead into a nose that encompasses dark fruit and pomegranate with undertones of savory spice. Medium body with rich cherry fruit, sweet chalky tannins, and hints of cocoa on the finish.
Food Pairings: From everyday pizza to pastas and grilled meats, this intriguing, youthful wine is your perfect dinner companion!
Jim Lutfy’s Thoughts: Rich and flavorful; loaded with layered flavor of currant and black smoky fruit. Great with pork or steak from the barbeque!!!

Fine Wine Source Wine Club

May 2016
Tenuta Villa Tavernago: Tenuta Villa Tavernago’s goal is to produce genuine and high quality products while preserving the environment. Environmental protection is a cornerstone of the Pirovano Family also in the methods of green building. The Emilia-Romagna estate was purchased in 1978 by the Pirovano Family and converted to organic farming in 2002, obtaining certification from ICEA and NOP (USDA Organic). Growing, winemaking, and maturation of Tenuta Villa Tavernago wines, meet rigorous specifications required by the “Natural Valley” Consortium that selects its products according to territorial, business, and procedural requirements. Tenuta Villa Tavernago stretches over a 400-hectare area in Frassineto and the surroundings. Here one can find not only vineyards and wine, but also large beech and chestnut woods, barley and wheat fields, and large meadows. The area is also a hunting reserve. The vineyards (at present about 20-hectare) and winery are located in the municipality of Pianello Val Tidone, in a small valley protected by surrounding hills and enjoying a climate that is ideal for wine-growing.
About: Emilio-Romagna is a region of Northern Italy extending from the Apennine Mountains to the Po River in the North. It is known for its refined cities and rich gastronomy with a history of viticulture dating back to 2000 BC. The stunning Villa Tavernago, a gorgeous gem of Neo-classic architecture from the Napoleonic era, is not a property living in its glorious past, today it’s at the forefront of Italian viticulture. The Pirovano family makes wines that fuse aristocratic heritage, indigenous varieties, and traditional style with excellence, offering a range of estate grown, organic certified wines that exemplify the wisdom of centuries of Italian obsession with the vine, cuisine, and culture. Wines of classic proportions, rendered flawlessly.
Varietal: Pinot Grigio-100% Organic Colli Piacentini (Hills of Piacenza)
Alcohol: 12.5%
Tasting Notes: Straw yellow in color, tending to grey, with aromas of green apple and pear. On the palate it is generous and crisp with flavor of apple, pear, and honeydew melon. It tastes like “I’ll have another glass!”
Food Pairings: Tasty seafood starters, risottos with fish and seafood sauce, roasted or grilled fish.
Jim Lutfy’s Thoughts: Lively and bright with many floral notes, crisp and refreshing loaded with melon and pear. Best served with fish and chicken!

Fine Wine Source Wine Club


Peachy Canyon Winery: Founded in 1988 by Doug and Nancy Beckett, Peachy Canyon Winery is a family owned and operated winery in beautiful Paso Robles on California’s Central Coast; near Hog Castle and Big Sur. What began as a 500 case venture has blossomed into an operation that distributes to 48 states, Europe, The Pacific Rim, and Canada. The Beckett’s run the daily operations along with their sons and partners, Jake and Josh. The biggest news for Peachy Canyon has been the recent addition of accomplished winemaker Robert Henson-previously of Tooth & Nail. After working with critically acclaimed veteran winemaker Michael Michaud (Chalone Vineyards), Henson served as winemaker for a small Santa Cruz Mountains winery where he amassed many accolades before turning his attentions to the Central Coast appellation. Henson plans on applying his passions for balance, varietal, and terroir driven winemaking to Peachy Canyon’s existing award winning winemaking program. This addition comes at an exciting time for Peachy Canyon, which was just named one of the Top 101 Wineries in America by The Daily Meal for a second consecutive year.
About: The Fruit for the 2014 Incredible Red was harvested over a period of several weeks to attain ideal ripeness, picked in the early hours of the morning, and destemmed into fermenters. During fermentation the juice was pumped over twice a day and gently pressed after two weeks then aged for ten months in 100% new oak barrels prior to bottling. The 2014 Peachy Canyon Incredible Red scored 94 points and won gold at the New World International Wine Competition.
Varietals: 98% Zinfandel and 2% Petite Sirah
Alcohol: 14.5%
Tasting Notes: A rich and fruity nose opens with black cherry, blackberry, nutmeg, and vanilla. A smoky and mysterious aroma takes over, leading into toffee, cigar, and Cherrywood. On the palate the wine is round and sumptuous, with notes of cherry, clove, and orange oil. “One of our most sophisticated and well-balanced vintages in recent years, the Incredible Red meets and exceeds the promise in its name.”
Food Pairings: Zinfandel wine is happiest when paired with items from the butcher block or smoke house: Charcuterie, Barbequed pork ribs, leg of lamb, or grilled meats…think less fatty meats and spicy (not sweet) sauces; such as Mexican, Italian, or Cajun.
Jim Lutfy’s Thoughts: Rich & Robust, Black and red fruit flavor, powerful and long finish. Served best with BBQ meats of any kind.

Fine Wine Source Wine Club

April 2016
Grifalco della Lucania: Owned by the Piccin Family, Grifalco is an excellent producer of Aglianico del Vulture. Originally wine producers in Tuscany, Fabrizio Piccin and Cecilia Naldoni decided Southern Italy, Basilicata in particular, was more promising. The Lucania vineyards consist of great soils to grow Aglianico. The soils are rich in volcanic minerals and the 18 hectare estate is divided into 4 vineyards with vines varying in age from 15 to 40 years in age. Fabrizio Piccin has done an excellent job of taming the tannins without making the wines glossy or “International.” Vulture is indisputably one of the best appellations in southern Italy. “We decided to come to the South, in a land that I had known and loved, having realized that in Tuscany wine is no longer made as we know, we do not share the direction [they] took. We have a way to see things completely different. Before I decide to give up our share of the company Salcheto, in Montepulciano, I enjoyed doing a little ‘training’ with the Aglianico of Vulture. I have not arrived here totally unprepared. I had done a bit of vinification and aging tests, to see how it differs from sangiovese, and I found that in some respects they are not so different but for others rather sharp. This land and these vineyards we already knew, I went without fail.”
About: Aglianico is the best known ‘big red’ grape in southern Italy, and there are two places where it grows particularly well, Taurasi in Campania and Monte Vulture in Basilicata. The areas are less than two hours apart, both are volcanic in geology, and both produce magnificent red wines, amongst the most age-worthy in Italy (or anywhere else, for that matter). Grifalco “Gricos” Aglianico is harvested from the 4 vineyards on the estate (100% cultivated with certified organic farming), aged in large Slavonian barrels for 12 months, and has a production of around 2500 cases annually.
Varietal: 100% Aglianico from 15year old vines
Alcohol: 13.5%
Tasting Notes: Deep garnet red in color, the nose recalls crushed red fruits, myrtle, cocoa bean with distinctive balance. A fresh start in the mouth with soft and silky texture, featuring powerful tannins giving it a wide margin for aging.
Food Pairings: Drink with beef, lamb, substantial pasta dishes, wild game dishes, and aged cheeses.
Jim Lutfy’s Thoughts: Rich Deep and Loaded with Flavors of Pork tones and Tobacco!! Best Served with Grilled Lamb Chops Or Steaks