Wines of the Week: 
2018 Yves Martin Clos de Beaujeu Chavignol Sancerre Sauvignon Blanc Normally $37.99–$32.29 15% Off This Week ONLY! 2019 Chateau Thivin Reverdon Brouilly Beaujolais Gamay Normally $34.99–$29.74 15% Off This Week ONLY! * * * About the Wines of the Week: 2018 Yves Martin Clos de Beaujeu Chavignol Sancerre Sauvignon Blanc Normally $37.99–$32.29 15% Off This Week ONLY!  .jpg)
About the Winery Domaine Yves Martin is a small, family-run estate with 17 hectares in the famed town of Chavignol, the domaine has been in full conversion to organic. Yves is a remarkable producer from Sancerre whose philosophy helps to create exceptional wines that are packed with flavor. The vines grow in each of the two famous terroirs of Chavignol: “caillottés,” which is stony and chalky; and “terres blanches,” which is composed of clay and limestone. The result is a mineral-laden, refreshing Sancerre with citrusy lime notes and a lingering finish. 
About the Wine Coming from famed Clos de Beaujeu vineyard in Chavignol, to some location is as highly regarded as Monts Damnés. The ten-year-old vines were hand harvested, in order to preserve the integrity of the grapes. After harvest, the grapes are fermented naturally with indigenous yeasts in barrel. Afterword, the wine is matured on fine lees with batonnage. Martin’s "nothing added; nothing taken away" fermentation yielded a bright and expressive wine with ripe fruits and a beautiful acidity. This wine is everything you'd expect from Domaine Yves Martin, golden straw hues are accompanied by minerality and stonefruit; while still remaining floral and well balanced. The finish on this juice is supple and flavorful, yet everlasting. We carry all of Yves Martin’s wines, so we knew this would be too good to pass up! * * * 2019 Chateau Thivin Reverdon Brouilly Beaujolais Gamay Normally $34.99–$29.74 15% Off This Week ONLY!  
About the Winery It is no surprise that Château Thivin is the benchmark domaine of the Côte de Brouilly; everything about it is exceptional. Built in the fifteenth century on an ancient volcano which juts out steeply into the valley below, Thivin is the oldest estate on Mont Brouilly. Even more important, however, is its tremendous success since farmer Zaccharie Geoffray purchased the château with its two hectares of land at auction in 1877. His son Claude expanded the property over the next few decades, and his son, also named Claude, boosted the prestige of the zone in the face of the Great Depression when he played a pivotal role in the creation of the Côte de Brouilly appellation. With his wife Yvonne, he also helped to bring greater recognition to the entire region with the establishment of the Maison du Beaujolais in 1953. Over the years the family continued to promote the appellation, receiving many influential artists and journalists at the château. The French novelist, Colette, wrote admiringly of her visit to Thivin, for example. In 1976, Richard Olney took Kermit to visit on their first wine trip together. It was Olney’s top recommendation in the whole of the Beaujolais region. The current generation of the Geoffray family continues their tradition. Today their grandnephew Claude, his wife Evelyne, and their son Claude-Edouard continue the tradition as staunch and proud defenders of the terroir of the Côte de Brouilly. 
About the Wine Sourced from the Reverdon sector of Mont Brouilly, an area known for producing wines of great finesse. Eastern sun exposure on a moderate slope, facing Mont Brouilly. 45 year old vines, after manual harvest, the wine undergoes whole cluster fermentation during 8 days. Afterwhich, the wine is raised in concrete tank for eight months. The estate’s vineyards in the Brouilly appellation are planted on a moderately steep hillside of decomposed pink granite, while most of the appellation is planted on the flat valley floor. Each section of the vineyard is harvested and vinified separately to preserve the unique characteristics afforded by variations in exposure and altitude. Traditional whole-cluster fermentation keeps the characteristic fruity qualities of Gamay, after which the grapes are transferred to cuves by gravity without being crushed. Each vintage spends a few months in large oak foudres before bottling. The resulting wines, according to Kermit, resemble “…a country squire who is not afraid to get his boots muddy. Handsome, virile, earthy, and an aristocrat.” Thivin’s version is a perfect example of Brouilly with its smooth, pretty, delicate style and lovely aromatics. * * * Also Tasting Today: 2019 Lieu Dit Winery Santa Ynez Valley Cabernet Franc $34.99  
About the Winery Lieu Dit is a partnership of longtime friends Eric Railsback and Justin Willett. The two met in Santa Barbara while Eric was finishing college and Justin was just beginning his career in winemaking. The two were among a small group of young winemakers and restaurateurs in Santa Barbara unified by a common interest in wine and all its mysteries. After countless bottles shared together and many trips to France, Railsback and Willett decided to found Lieu Dit in 2011 and focus it solely in the varieties indigenous to the Loire Valley, now grown in Santa Barbara County. The varied micro-climates and marine based soils of Santa Barbara County are ideally suited to this set of grapes. Lieu Dit centers on Sauvignon Blanc and more limited bottlings of Chenin Blanc, Cabernet Franc and Rose and produces around 2500 cases annually. Each vintage, the quest for purity, elegance, and balance in every wine is paramount. Justin Willett was born and raised in Santa Barbara, CA. After receiving his B.A. from UCSB, he got his start in the wine world working as the assistant at Arcadian Winery. In 2005 he went on to start Tyler Winery to focus on small production Chardonnay and Pinot Noir. In addition to being the owner and winemaker of Tyler Winery, Justin is now the consulting winemaker for a dynamic new planting of pinot noir and chardonnay in the Santa Rita Hills called Wenzlau Vineyard. 
About the Wine Sourced from Happy Canyon Vineyard in Santa Ynez Valley, 300 feet in elevation. The organically farmed vines are situated on clay loam soils with serpentine cobble stones. After manual harvest, 50% of the grapes remain whole cluster, after which, the wine undergoes a native yeast fermentation. Aged in 5+ old French oak barrels. 100% Cabernet Franc * * * Cocktail Recipe of the Week: 
Winter Spiced Margarita Ingredients: 1½ oz. Casamigos Reposado Tequila 1 tsp. agave nectar ½ oz. lime juice ½ oz. blood orange juice ½ tsp. vanilla extract RIM/GARNISH:½ tsp. flaky salt ½ tsp. sugar ¼ tsp. cinnamon ¼ tsp. chile OPTIONAL: cinnamon stick, star anise pods, and/or blood orange slice (for garnish) Directions: Step 1 Combine the sugar, salt, chile, and cinnamon on a small plate. Rub rim of an old-fashioned or rocks glass with lime half; dip in spice mixture. Fill with ice and set aside. Step 2 Combine 1½ oz. of Patrón Reposado Tequila, lime juice, blood orange juice, vanilla extract, and agave nectar in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously for about 20 seconds. Step 3 Strain margarita through a strainer or a mesh sieve into reserved glass. Garnish with cinnamon stick, star anise pod, and/or blood orange slice. Cheers and Enjoy! * * * Snack of the Week: 
Lark Fine Foods Coconut Butter Cookies–NEW TO THE SHOPPE! This favorite will satisfy any coconut craving. With toasted organic coconut blended into a rum-spiked, buttery base, this cookie is outstanding!
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