Our Latest Wine Club Sixpack #132 Is Now Available

 Wine Sixpack #132

This set of 2 whites and 4 reds come in our reusable, partitioned, eco-friendly six bottle bag and contains over $70 worth of wine for the special price of $49.99. When you bring the empty bag back in, you receive a club discount on the purchase 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 collection of specially selected wine.   Here is what is featured in our latest selection:

Covella Avesso Vinho Verde, Portugal  Bright straw with hints of lemon skin.  Intense. Citrus (lime, lemon), floral (white flowers) and minerality are the most prominent aromas, but more tropical notes emerge once the wine has opened up. Dry, remarkably crisp acidity. Medium body with a persistent finish. A great food wine.  Pairs beautifully with anything from the sea: oysters; Portuguese seafood rice or risotto; grilled sardines or sea bass, and perfect for sushi and sashimi.

Atance Cuvee 1 Bianco Valencia, Spain The fruit for this Spanish white blend is grown organically on a working ranch/farm in the heart of Valencia. Winemaker Toni Sarrión made his name rescuing the Bobal grape from obscurity here in Valencia, and in his spare time turns the same attention to regional white varietals in need of a little sponsorship. 70% Merseguera, a low-acid, heat-resistant varietal, and 30% Malvasia, a blending grape used to make Madeira, braid together for a lush palate of tropical fruit, a touch of floral, and green apple notes on the finish to balance it. Food Ideas: butter-basted garlic prawns, smoked turkey w/molé sauce, sweet potato hash, dirty rice, smoked oyster stew.

Love Cork Screw “We’re Movin On Up” Cabernet Sauvignon, California   “We’re Movin’ On Up” Cabernet Sauvignon is smooth yet complex with aromas of dark ripe cherries and dark berries. Aromas of cedar box, dried tobacco leaves, and mission fig.  High tannin, medium body with black fruit notes of black cherry and spice notes of vanilla from oak aging.  Enjoy it with a delicious steak or a thick dish like a beef stew, pot roast, grilled veal, or lamb. Grown in Northern California and aged in French Oak for a 12-month full-bodied taste. Best paired with red meat, grilled meats and vegetables, creamy risottos, and medium-cured cheeses.

Poderi dal Nespoli “Nespolino” Sangiovese Merlot Blend, Italy   A blend of 84% Sangiovese and 16% Merlot from Emilio-Romagna, Italy.  The Merlot is aged in barriques for an unspecified amount of time.  The wine celebrates Nespoli not only in its’ local flavors, but also the combination with an international variety which brings good results for the Romagna area. This pleasant wine has an intense ruby red color and thanks also to the aging process of the Merlot in barriques, it gives a soft feeling to the palate. The main fruit aromas are cherry and violet, typical of the Sangiovese, together with herbs and chocolate aromas from the Merlot. Dry and harmonious, it is an overall well-balanced wine.

Fattoria il Muro “Violato” Syrah, Tuscany Italy The name of the wine inspired by the color of the Syrah grape – deep purple garnet, rich and intense. On the nose it demonstrates lively bouquet with hints of red fruits, notes of ripe blackberries and plums complement undertones of figs, black pepper, and violets. Full-bodied with silky tannins, it is a lively, fragrant and well-balanced wine. Syrah, with its peppery spices, is a natural match with flavorful game dishes, venison or wild boar meat.

Voelos Rioja Crianza, Spain Robert Parker Wine Advocate 91 Points: “The 2018 Crianza is pure Tempranillo from the Sonsierra zone, from vineyards at altitudes ranging between 425 and 650 meters above sea level with moderate alcohol and mellow acidity, which make it easy to drink. It had a natural fermentation in stainless steel and matured in French oak barrels for 17 months. This is a quite traditional wine, with a marked Crianza style (there will be a Reserva in the future), with spicy notes and the work/method almost coming through stronger than the variety. Here, he used well-seasoned barrels (but still French) and aged the wine longer, almost two years, to achieve more polished wines without the marked tannins from the wines from Pujanza, Carlos San Pedro’s main project.”