Wines of the Week: 
2020 Alphonse Mellot La Moussiere Sancerre Pinot Noir Rose Normally $37.99–$32.29 15% Off This Week ONLY! 2019 Big Table Farm Willamette Valley Pinot Noir Normally $57.99–$49.29 15% Off This Week ONLY! * * * About the Wines of the Week: 2020 Alphonse Mellot La Moussiere Sancerre Pinot Noir Rose Normally $37.99–$32.29 15% Off This Week ONLY! .jpg)  About the Winery The Mellot family originally gained recognition back in 1698 because César Mellot was appointed as Wine Advisor to Louis XIV. Today, this century old winemaking tradition is perpetuated by Alphonse Mellot, father and son, the 18th and 19th to bear the name. The wines are produced from the upper Sancerre vineyard, the Domaine La Moussière. Its exceptional quality has led to it being officially classified as a unique category amongst the Sancerre wines. The Domaine comprises one single vineyard of over thirty hectares. Its ideally exposed location on the south-western tip of Sancerre, its chalk soil and its specific sub-soil are all perfect conditions for the cultivation of the vine. The terroirs of Domaine la Moussière are a true gift. This is the only way in which each wine will develop different mineral characteristics, thus constituting a "memory catalogue" of the soil and climatic conditions. This makes tasting so much more enriching and the wine itself becomes a real work of art. The cellars at La Moussière, built between the 15th and 17th century, are situated right at the heart of the historic town of Sancerre. 
About the Wine The vineyard is trained in both organic and biodynamic vine growing. This Rose Sancerre is produced from the noble grape Pinot Noir on 1.8 hectare, planted for this purpose thirty years ago! Made like a white wine (gentle press, free-run juice only); fine, salmon-pink color, white pepper and red berries bouquet, smooth, fresh, focused finish, aged eight months in conical woo vats, full malo, certified biodynamic. * * * 2019 Big Table Farm Willamette Valley Pinot Noir Normally $57.99–$49.29 15% Off This Week ONLY!  
About the Winery The winemaker Brian Marcy's passion for winemaking had originally sparked while studying fermentation science at UC Davis. Brian took to the process of winemaking easily and learned from places such as, Turley Wine Cellars, Neyers Vineyards, and Blankiet Estate. In 2006, Brian and his wife, Clare Carver, moved from Napa Valley to Willamette and opened Big Table Farm. The farm operates on 70 acres, where they also raise animals and produce seasonal vegetables. They operate on a value-driven system that is inspired by the couple's desire to grow grapes, make wine, and to have a place for all of Clare's animals and Brian's wacky wine projects. They are constantly working towards a healthy, sustainable and diverse farm with the goal of providing a cornucopia of hand-crafted food and wine for a welcoming table of friends and family. They are livin' the dream!  About the Wine This bottling of pinot noir is a true representation of the region for Big Table Farm Wines. The 9 different sites each with their own strengths add up to make this a delicious wine year after year. Warm spice, cherry and blackberry on the nose, and a palate with persistent tannins and acidity that balance the fruit. All lots are treated with equal diligence, and barrel selections are made just prior to blending and bottling. All the winemaking, from picking decisions to final blending are done by taste – this is the most important thing – how does it taste? Marcy wants to make what he wants to drink. A comforting warmth on the nose flaunts a gorgeous impression of dried cranberry, black cherry and raspberry. Upon first sip, subtle notes of dried violets, lavender and rose hip guide the senses towards a satisfying savoriness. On the palate, ripe, red fruit and cherry-cola are enhanced by anise, white pepper, Provençal herbs, and a hint of iron minerality. Velvety tannins dance with the abundant acidity, creating a lingering finish perfect for any occasion. Bottled unfined and unfiltered. The 2019 bottle label is an image of Chubs the pig. 2,503 cases produced. * * * Also Tasting Today: 2018 Domaine Saumaize-Michelin Pentacrine Pouilly Fuisse Chardonnay $44.99   About the Winery The importer’s French Portfolio Manager Michele Peters met Roger Saumaize and his wife, Christine Michelin, for the first time in February 2018. The wines are spectacular–the word crystalline comes to mind when asked to think about that tasting. They have ten hectares of vines, mostly in the Vergisson area of Pouilly-Fuissé. (Pouilly-Fuissé can come from four different villages: Solutré-Pouilly, Fuissé, Vergisson and Chaintré.) It’s a very small operation; Roger and Christine work with a team of four people. Roger repeated several times that his “first goal is the optimum expression of terroir,” and tasting is believing. Peters and the team tasted through fifteen wines and each was very expressive and distinct. They make ten Pouilly-Fuissé, two Saint-Véran, one Viré-Clessé, and two Mâcon wines. Saumaize-Michelin has followed organic farming for twenty years and they have been practicing biodynamic farming since 2005, which is quite unique in the region, where herbicide use is common. Their vines average 50 years-old and the philosophy of the farming is to, in Roger's words, "capture the energy of the place". All of the grapes are hand-harvested and depending on the vintage and parcel, may be picked in several passes. The 'work' in the cellar is very straight forward; there is a gentle and slow pressing in two pneumatic presses. After the juice has settled for a day, it’s moved right into barrel for fermentation and aging. Wines are aged on the lees with occasional stirring for twelve months. 
About the Wine Pentacrine is named for the small star-shaped fossils found in the vineyards. This is a blend of several parcels throughout Vergisson. Fermented and aged in demi-muids; floral with notes of strawberry and juicy pink grapefruit. 
Critical Acclaim “As I've written before, Christine and Roger Saumaize preside over this fine 9.5-hectare domaine in Vergisson. Biodynamic farming, limited yields and manual harvesting are the fundamentals of their approach in the vineyards, followed by fermentation in barrel. The various parcels have been vinified separately since 1985. The wines are concentrated and structured, exemplifying the artisanal excellence that seems to proliferate in Vergisson, and the 2018 vintage has turned out nicely.”–William Kelley, Wine Advocate, June 2020. * * * Cocktail Recipe of the Week: 
Apricot Negroni Ingredients: 15 ml Giffard Abricot du Roussillon (Apricot Liqueur) 20 ml Dolin Dry vermouth 30 ml Brockmans Premium Gin 25 ml Campari lemon zest and dehydrated lemon wheel, for garnish
Directions: Pour the ingredients into a mixing glass Ice up 2/3 of the mixing glass with cubed ice Stir with a barspoon for 15 to 20 seconds Strain into a ice-filled glass Garnish & serve Cheers and Enjoy! * * * Snack of the Week: 
Fulvi Pecorino Romano One of the very few Pecorino Romano cheeses still produced in the countryside of Rome; therefore, according to tradition, it is referred to as ''Genuine'' Pecorino Romano. A hearty, full flavored, pasteurized sheep's milk cheese produced in the village of Nepi, using the finest milk from sheep in the Lazio region. The milk, rich in fat and protein, is selected from small producers, analyzed regularly and has no additives or hormones. Handmade in large 65-pound wheels according to ancient tradition (and still aged naturally in cellars), Fulvi' Pecorino Romano has a bold, pungent flavor and is a cheese to be eaten, not just grated. * * * | 
