Sixpack #152
This selection of 1 white, 1 sparkling wine, and 4 reds comes in our reusable, partitioned, eco-friendly six bottle bag that is still only $49.99. Use your bag to receive a club discount on future purchases of six bottles or more of any of our in-stock wines. Our sixpack club has no rules and no obligations, just a good value in specially selected wine.
Verdillac Sauvignon Blanc, Bordeaux France
The modern take on a French classic does have fruit (some citrus), as well as relatively low alcohol and a decent finish. That means clean and fresh, from front to finish – no bitterness, no excess acidity, no lingering sweetness passed off as “fruitiness.” It’s a little stony, with the requisite lemon fruit and quite enjoyable. Drink this chilled on its own, or as a terrific picnic and back porch wine, and will pair with salads, roasted vegetables drizzled in olive oil, and chicken on the grill.
Mestres “1312” Cava Reserva, Spain
30% Macabeu, 30% Xarello and 40% Parellada; Aged 20 months on the lees in bottle. All riddling and disgorging is also done by hand. Pale yellow color with greenish reflections. Delicate and finesse, distinguished notes of white fruits, flowers and herb finished cutting. In the palate is balance sugar-acidity is fresh and good equilibrium. Fine and elegant bubbles that go great with just about anything edible, from popcorn to lobster. Worthy of a New Year Celebration.
Le Jaja de jau Cabernet Sauvignon VdP, France
In old French slang, “Jaja” is a word for a glass of easy drinking wine. Long cool pre—fermentation maceration to favor the extraction of soft generous fruit. The resulting wine is a deep red with intense purple notes. The nose in an explosion of red fruit and cherry aroma, gliding smoothly into peppery notes. It is a round, full-bodied, delightfully fresh wine that goes with a wide variety of foods.
Piazzano Ventoso Toscana IGT, Italy
Fattoria di Piazzano Ventoso is made from a blend of Sangiovese and Cannaiolo grapes. The blend is fermented in cement vats and aged for 9 months before bottling. The Ventoso offers complex aromas and great concentration. Jame Suckling gave this vintage 92 points: “With its tons of warm dark red fruit, high tones of red raspberry underpinned with savory herbs and pepper, and impressive energy and persistence, Ventoso is the kind of soulful, mouthwatering red that you’d be happy to linger over all night at a trattoria bar.” Ventoso is best paired with tomato-based meat pasta sauce or a slice from your favorite pizzeria.
Costa del Swart “Fauxjolais”, South Africa
From a 1969 Swartland vineyard planted to Pinotage. Made in a Beaujolais Nouveau style, grapes picked early (alcohol is 11.5%) and vinification involving a third whole-bunch, a third whole-berry and a third juice. Charming aromatics of cranberry, raspberry, flowers and spice while the palate is light and zippy but not short on flavor. This wine brings back the old-school joy of Beaujolais-Nouveau… but with a South African vibe. Peel back the top of the white Canopy label for their safety suggestion.
Steve Bird Winery “Bird Big Barrel” Pinot Noir, Marlborough New Zealand
Smoky, toasty and fragrant. No mistaking the bouquet of oak with toasted barrel and dark spices of oak. Fruit aromas of plums then dark cherry. Baking spices of cinnamon and cedar, vanilla and clove. A dry wine on the palate with flavors that reflect the bouquet, firm tannins and acidity to match, the core of oak and fruit add a contrasting sweetness. A versatile wine that harmonizes beautifully with various roast dishes. Whether it’s slow-roasted beef, tender pork loin, or herb-infused roasted chicken, the subtle fruitiness and earthy undertones of Pinot Noir enhance the rich flavors of the meat, creating a perfect balance on your palate.