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Cantine Lenotti: According to an enological map dated 1906, the name Lenotti was already known historically for the production of the classic Bardolino wine; at that time, the farm sold wines exclusively in butts (130gallons) or demijohns (8-10gallons). In the following years, until 1968, the farm consistently increased its production of high quality wines. Since 1968, the farm has been bottling and selling wines directly with the main goal of supplying high quality products at competitive prices. From 1971 to 2004 the farm and its facilities have undergone several expansions; the most important of those being implemented in 2004-05, with the Vinifying Unit, the Ageing Unit, and the Bottling Line being modernized. At present, the farm is being managed by the Lenotti Family. All of its members are involved in the business: Parents-Giancarlo (Oenologist, Production Manager, and Facilities Supervisor), Marina (Sales Manager), and their son Claudio (Export Manager). The farm is situated in Bardolino, a town in the north of Italy (25km from Verona), on the banks of Lake Garda; famous for its mild climate, natural beauty, and being Italy’s largest lake. The beneficial effect that the lake exerts on the climate and the geomorphological features of the surrounding hills favor the development of a flourishing agriculture based almost exclusively on grape vine and olive growing. The farm is situated in Bardolino harmoniously with the lake landscape, characterized with lush vineyards and olive groves.
About: The 2016 “Colle die Tigli” is translated as “Ancient Hill of Lime Trees.” The hill in Veneto is 300 meters high and situated in the rolling moraines of Lake Garda’s shore. The soil is gravely of morainic origin, formed glacially through geomorphic processes. Soft pressing of the grapes, short maceration with the skins, immediate separation of the must, fermentation at controlled temperature (59-60degrees), preservation in thermo-conditioned Inox tanks (hermetically sealed), and sterile cold bottling. Designed to be drunk fresh and young!
Varietals: 50% Cortese and 50% Garganega…Guyot Cane-Pruned & Espalier Frame Fixed Vines.
Tasting NotesLight straw yellow in color with green hues. Fruity intense aroma with hints of peach and apple tied together with a bouquet of flowers, leads to a full bodied, dry, and harmonious finish.
Food Pairings: Perfect with hors d’oeuvres, light first courses of fruit, cheese, and salad, fish & poultry.
Jim Lutfy’s Thoughts: Jumps out of the glass with a bouquet of summer flowers; lively and fresh with zippy acidity, best served with fish or chicken.
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Hybrid by Peltier Station: It all began with the Shatz Family in the early 1950’s, whose passion for farming has been passed along to each generation with the love for the land and vineyards. As third generation grape growers, Rodney and Gayla Schatz carry on the same traditions today as their parents and great-grandparents did many years ago, growing superior grapes that are sold to numerous wineries throughout the country. They purchased their first vineyard in 1985 and built a winery in 2002 as a custom crush facility producing premium wines. From a drive to create their own label to share from the vineyards that have captured their hearts, comes the desire to make outstanding wines with a commitment to quality and excellence; essentially, creating individuality in each bottle. Their flagship Peltier Station Petite Sirah launched the beginning of many vintages and varietals. The Hybrid Label is a revolutionary product that combines highly advanced technology with environmentally sustainable principles. It is the inspiration of the need for first-rate wines at a fair and affordable price. So wines were crafted with taste to back them up and their final product is unpretentious with high quality. Hybrid is about taking away unnecessary elements to produce a great wine that anyone can enjoy.
About: : Lodi California is located directly east of San Francisco at the edge of the Sacramento River Delta, and noted for its classic Mediterranean climate with warm days and cool nights. The soil varies in the AVA (approved in 1986), though in most places it is a deep loam primarily covered with large rocks, similar to Chateauneuf du Pape. All of the grapes are estate-grown, harvested at 25.6 Brix, de-stemmed, and crushed. Fermentation was 24hr cold soak, Pasture Red Yeast on primary and Vinaflora Oenos direct inoculation on secondary, limited hand pump-overs, pressed at 7 days. 5000 cases produced.
Varietals: 80% Petite Sirah, 15% Sirah, 5% Viognier.
Tasting Notes: Loaded with berry flavors and aromas, an earthy middle body with a rich silky finish. The “touch” of Viognier has been added to round out this “Monster” wine!.
Food Pairings: Dry strong Cheeses, BBQ or grilled Hamburgers and Beef Steaks, Lamb anyway you want to cook it, or a Beef/Pork Tenderloin-roasted, grilled, BBQ’d with a creamy sauce as a nice bridge! .
Jim Lutfy’s Thoughts: A big pop of strawberry licorice on the nose and the palate. Loaded with flavors of hickory and smoke, served best with barbequed or grilled meats!.
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Bodegas Ramon Roqueta: The first documents certifying the wine activity of the Roqueta family are from 1199. In 1898 the Roqueta Family set up shop in the northeastern Bages Region of Spain in the town of Manresa, just northwest of Barcelona; however, today the winery and the vineyards are located further to the west in Fonollosa. The estate has 54 hectares of vines and their wines are produced under the ‘Denominació d’Origen’ Catalunya. Today, Bodegas Ramón Roqueta is a great example of a company renovating and adapting to the new times while maintaining the tradition and expertise garnered over the centuries. Their range of wines is split between whites, a rose, a few mono-varietals, and a couple of red blends with Cabernet Sauvignon and Tempranillo.
About: The 2015 Garnacha has great pedigree as well as great taste steeped. It has won awards at several of Europe’s most prestigious competitions; taking a Gold Medal at Concours Mondial Bruxelles 2016, Gold Medal at 2016 Berlin Wine Trophy, Gold Medal at Mundus Vini-The Grand International Wine Awards, and Gold Medal at 2016 Portugal Wine Trophy. The Garnacha is fermented in stainless steel tanks ranging from1,000 Liters to 36,000 Liters and “treated with the utmost respect.” The wine is then aged in the barrel room until bottling, the final phase of the ageing process.
Varietals: 100% Estate Grown Garnacha
Tasting Notes: Cherry red color with aromas of red berries over a bed of florals, pleasantly fresh in the mouth with balanced acidity and red berry fruit.
Food Pairings: Garnacha wines of Spain are quite unique in the fact that they easily take on the characteristics of the terroir. The aromas will range from sweet, fresh, and fruity to intensely mineral. The debate has been ongoing for the origin of Garnacha, with some saying Spain and others saying the Italian island of Sardinia; however, it is the primary varietal for this region. Pair this wine with BBQ salmon (cedar plank) or pork, lamb, or grilled red meats…think savory!
Jim Lutfy’s Thoughts: Great minerality with layers of complexity and loaded with deep dark fruits. Best served with lamb or beef, think fatty meats…Cheers!!!
Our Pricing :
Regular Price ->$39.99
Case Price ( 12 bottles per Case) -> $34.99
Appellation: Paso Robles-California
75% Cabernet Sauvignon,
About Wine The 2014 Treana Red has an opaque, inky-black color with a ruby-black rim. Bold fruit aromas of dried blackcurrant, blackberry pie filling and pomegranate combine with lavender, menthol and leather with undertones of dark chocolate, roasted coffee, sweet cinnamon and a hint of smoke. On entry, the wine is big and intense, boasting flavors of ripe currants and blackberry pie filling, anise and dark chocolate. Firm tannins and mouthwatering acidity bring the wine to life while toasted oak rounds out the lengthy finish.
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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
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!
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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
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.
Regular Price -> $169.99
Case Price (12 Bottles Per Case) $149.99
Region: Walla Walla Valley
About This Wine:
(94-96) Points. The 2014 Syrah En Cerise was a touch more streamlined and reticent on this occasion, yet still offers beautiful black cherry and cassis fruits, underbrush and a hint of espresso roast in a full-bodied, silky, elegant style. Like all of Christophe’s wines, it will benefit from short-term cellaring.
Regular Price -> $16.99
Case Price ( 12 Bottles Per Case )->$14.99
Region: Salento IGT
Primitivo/ Zin 15%
About Wine :
Verso is a full-bodied, luscious wine made with a small percent of ‘appassimento’, or raisined, grapes. While this wine is made by the Botter Family whose main vineyards are located in Molise (an obscure area near Abruzzo), this blend comes from vineyards in Salento (located in the heel of Italy).
Rich and dark fruit on the nose with spicy earth. The palate is filled with black berry and plum with dark cherry, nice oak adding weight with light tannins on the finish. Our favorite note about the wine may well be from the importer Small Vineyards: “It is a hedonistic experience that captures the polished side of Negroamaro and Primitivo.
Our Pricing :
Regular Price -> $16.99
Case Price ( 12 bottles per Case) -> $14.99
83% Cabernet Sauvignon
7% Cabernet Franc
At TRIM Wine always using only the best fruit in
California. The goal is to make a wine with
concentrated fruit flavors and balance, without
compromising on quality. By producing a wine
with these complex attributes, This Wine can be bottled if it had early accessibility,also it has the
potential to age for years to come.
2013 California Harvest Notes: “Early, even and excellent,” are three words that have been
used to describe the 2013 growing season. A warm, dry spring brought early bud break,
helped with canopy vigor and berry size and created ideal conditions for flowering and fruit
set under sunny skies. Winemakers from around the valley agree that the 2013 vintage
shows exceptional promise and potential and exceeds expectations following on the heels of
2012 – another year that has been described as “nearly perfect.”
Vineyard Notes: TRIM is a well-crafted Cabernet Sauvignon from outstanding vineyards in
California. Our winemaking team works with some of the best vineyards to produce a lush,
well balanced and fruit forward Cabernet Sauvignon.
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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!