2011 Bruno’s Cabernet Sauvignon
Chi va piano va sano e va lontano. He who goes slowly, goes safely and goes far. This old Italian saying sums up Va Piano Vineyards’ approach to winemaking and to life. The inspiration for a Tuscan-themed winery came about after owner/winemaker Justin Wylie spent his senior year at Gonzaga University studying in Florence, Italy. He fell in love with the art, rustic architecture, culture, history and warm hospitality he encountered there. Upon his return to the Walla Walla Valley, his passion for winemaking (and wine!) soon matched his passion for Tuscany and the seeds for Va Piano Vineyards were planted.
Vineyard sourcing for the Bruno came from very old and established Washington state vineyards. Dark ruby in color with bright fruit, spice, smoke and earth aromas on the nose. Medium to full-bodied mouthfeel with silky, round and balanced tannins. Foodies will love the acid profile in this wine. Open this delicious Cabernet for your next outdoor grilling event!
BOTH LEVELS choose one of the following:
2013 Rickshaw Pinot Noir
This Pinot Noir is the fifth vintage from the team at Banshee Wines. The winemakers gained a stable of quality sources for Pinot fruit from the finest AVAs in California, and Rickshaw was born out of this bounty. The largest share of fruit is sourced from the Sonoma Coast, followed by Anderson Valley and the Central Coast.
The appeal of the wine is driven by its balance of fruit and earth tones, so just 10% of the wine sees new oak (the remainder being once-used or neutral barrels). For aromatic appeal and complexity, there is some stem inclusion in the fermentation.
From the winery:
The 2013 Rickshaw Pinot leaps out of the glass with bright notes of dried cherry and pine. It is followed by a truly silky palate of wild strawberry, red plum and pomegranate. The wine is bolstered with its usual energetic spine and a slightly salty finish.
2013 Vin de Pays Vaucluse White
To walk through the high-altitude vineyards at Domaine de Durban is to walk through an astounding span of history. On the site of a former Roman healing springs destination, a mere handful of soil reveals well-preserved, ancient Roman roof tiles and medieval pot shards. The domaine and its vineyards sit atop a picturesque plateau in the Vaucluse, sheltered by the Dentelles de Montmirail, just above of the village of Beaumes-de-Venise.
The scenic views give one pause to consider the timelessness—wine has been a part of the culture here for millennia, and ancient philosopher Pliny the Elder was the first known to praise the Muscat from this place. During the Middle Ages, it was a fortified farm, and it has run regularly since 1159. Jacques Leydier bought the property in the 1960s when the farm had fallen into disrepair. Today, his grandsons, Henri and Philippe, are running the domaine. This magical spot has assumed a higher purpose today, producing some of the most memorable wines of the Southern Rhône.
This dry, refreshing white has white peach, lychee, stone, anise, honeysuckle flower and apple flavors. Its essence is pure Viognier yet the addition of a little Chardonnay gives extra body and roundness. Reminiscent of a Côtes du Rhône blanc, which is usually blended with Viognier and Marsanne, this charming white is from the region of Vaucluse which is within the Provence-Rhône zone. One of our Gourmet Cellar favorites for years, serve this beautiful blend with fresh seafood, sushi, goat and sheep’s milk cheeses, apricot and fig fruit spreads and salted nuts.
2013 Legado Muñoz Garnacha
Bienvenido Muñoz owns 80 carefully selected vineyards around Noblejas. Careful selection of the vines, crop thinning and poor calcareous soils combine to produce concentrated and structured wines.The average age of the vines is 30 years, yields are kept significantly lower than what is usual in the region and only native yeasts are used.
Aged for 3 months in American oak barrels, this delicious Garnacha has an intense aroma which evokes strawberries, raspberries and a hint of spice. Meaty on the palate with well-fused fruit and refined tannins, this Spanish red screams for pulled pork, chicken enchiladas or dark chocolate.