Wines of the Week: 
 2019 Domaine Yves Leccia E Croce Patrimonio Blanc Corsica Vermentino Normally $54.99–$46.74 15% Off This Week ONLY! 2015 Nicolis Classico Valpolicella Veneto Amarone Normally $49.99–$42.49 15% Off This Week ONLY! * * * About the Wines of the Week: 2019 Domaine Yves Leccia E Croce Patrimonio Blanc Corsica Vermentino Normally $54.99–$46.74 15% Off This Week ONLY!  
About the Winery Born into a family of winemakers, Yves Leccia never approached the topic of what he would do later in life. After studying enology in the 1980s, he took on the family estate back in 2004. With his wife Sandrine, the two created their own domaine, consisting of some of the vines from his father. The vines are sloped facing southwest on clay-limestone soils with shale at the foot of the mountain range. The microclimate of this region is heavily influenced by the Gulf St. Florent, which is conducive to good maturity for the fruit. With the vines averaging an age of twenty years, harvest is manual in order to pick grapes that are both ripe and healthy. The cellar is equipped with modern technologies, such as stainless steel tanks complete with temperature-controlled fermentation capabilities. Combine these technologies with a terroir driven juice and there is a freshness and minerality that has a lasting impression. 
About the Wine His name, Leccia, is Corsican for Oak. The name is ironic if you look at Yves’ wines, given that he’s never had his wine touch a single oak barrel and has never allowed wood to enter his cellar. The name is less ironic if you look at Yves himself, with his stoic manner and understated personality. Yves is a firm believer in the idea that if you want something done right you need to do it yourself, and thus he tends to his vines alone and works the cellar by himself as well. He keeps his yields low, knows when to harvest, and knows how to let E Croce express itself in the wines. Not a single bottle comes out of the domaine that isn’t meticulously looked after from start to finish. Vines situated on Clay, Limestone, and Schist soils, all grapes are picked by hand and manually sorted. After grapes are pressed, the must is cold soaked for 24 hours before fermentation begins in stainless steel for 15 to 20 days. The wine is then further aged in stainless steel for six months, retaining freshness and true terroir. When poured, the aromas of minerality burst throughout the glass. There is a presence of the sea on the palate, a touch of saline mingles with notes of wild maquis. This leaves the senses wanting more throughout the beautifully textured finish. * * * 2015 Nicolis Classico Valpolicella Veneto Amarone Normally $49.99–$42.49 15% Off This Week ONLY!  
About the Winery Although not organic certified, the Nicolis family winery, founded in 1951, employs organic farming practices throughout its 42 hectares of vineyards in the Valpolicella Classico zone, located partly on the estate in San Pietro and partly in the hills overlooking the town. No herbicides, pesticides, or fungicides are used. And all of the wines at Nicolis are produced using ambient yeast, making their labels some of the purest expressions of Valpolicella viticulture found in the market today. Winemaker Giuseppe Nicolis is the second generation of the family to make wine on this small, family-owned and managed estate. For the winery’s flagship Amarone della Valpolicella Classico Ambrosan (made from a classic blend of the following grape varieties: Corvina 70%, Rondinella 20%, Croatina 10%), the fruit is sourced from one of the estate’s higher-lying vineyards (roughly 300 meters a.s.l.), ideal for the production of acidity-driven Amarone, with rich flavor and immense aging potential. The cru Seccal is the winery’s “Ripasso”, the traditional winemaking technique of the second fermentation that adds color, tannins, complex flavors and palate texture to the wine. 
About the Wine When first poured, expect deep dark ruby red hues which gradually turn into garnet. Powerful layered aromas of ripe fruit, jam, followed by sensations of cocoa and walnut, then leading into tobacco and leather. The mouthfeel is elegant yet powerful with a distinct spicy bouquet. These utterly distinctive flavors show an impressive balance between volume and smoothness, warmth and crispness, austerity and richness. Endlessly long lasting finish. 65% Corvina, 20% Rondinella, 10% Croatina, 5% Molinara. * * * Also Tasting Today: 
2021 Domaine Reine Juliette Languedoc Syrah Grenache Rosé $15.99 NV Brick House Wines House Red Ribbon Ridge Pinot Noir $34.99 * * * About The Also Tasting Today Wines: 2021 Domaine Reine Juliette Languedoc Syrah Grenache Rosé $15.99  
About the Winery Domaine Reine Juliette sits along the southern side of the modern A9, which historically was the Via Domitia which connected Italy to Spain. The road played an important part in expanding viticulture in the Languedoc, The Via Domitia was also known as via Reine Juliette after a queen of the same name who once traveled along it. Since the estate borders the road, it was named after this queen. This relationship to the region’s deep history is appropriate as Guillaume Alliès is one of the guiding forces moving Picpoul into the future; a future of higher quality, lower yields and more conscientious vineyard work. Guillaume and his sister Marion inherited the estate from his parents in 1985, and they are now joined by his son Guillaume in working the land. Together they are the 6th and 7th generations of Alliès making wine at Reine Juliette. Although the estate is sizable (100 ha of total plantation), all the fruit is destemmed before being gently pressed pneumatically. After destemming, the juice is fermented and aged at precisely controlled temperatures to preserve absolute freshness. But perhaps the most distinctive thing about the wines of Reine Juliette is that they are 100% estate grown and bottled. 
About the Wine 50% Syrah, 50% Grenache planted to marl and red clay soils. Fruit is 100% destemmed and sorted then blended of free run and pneumatic press juice. After blending and pressing, fermentation is employed in enamel-lined cement tanks and aged just enough in bottle prior to release. When poured, coral pink hues shine throughout the glass. Aromas of tropical notes are followed by minerality and freshly picked strawberries, which are pleasant to the senses. Upon first sip, you will be truly delighted–this wine is easy like a summer day. A true sipper for that warm (hot, humid, etc.) weather day. On the palate the Reine Juliette is crisp with fruit on the front palate followed by a refreshing mineral-laden finish. * * * NV Brick House Wines House Red Ribbon Ridge Pinot Noir $34.99  
About the Winery Doug Tunnell, owner and winemaker of Brick House Vineyards, spent seventeen years as a foreign correspondent for CBS television news before returning to his native Oregon to become one of the state’s preeminent winemakers. In 1990, he bought 40 acres on the Chehalem Ridge. Today, 30 acres are currently under vines, and the winery is a 100% estate producer, growing all of their own fruit and making all of the wine on site. The vineyards have been certified organic for 25 years and are also certified Biodynamic by Demeter, a fact that Doug feels demonstrates his dedication to growing and making the best wines the land can offer. 
About the Wine Certified organic and biodynamic, all coming from estate fruit in the Ribbon Ridge AVA–this wine is a non-vintage blend of 2/3rds of the 2020 vintage and 1/3rd of the 2019 vintage. Fermented with indigneous yeasts, with minimal intervention winemaking under the Demeter Biodynamic® protocols. When first poured, expect ruby reddish hues matched by aromas of freshly picked red and black fruits. On the palate expect layers of cranberries, dark spices, and touches of black fruit. Only 945 cases produced. * * * Cocktail Recipe of the Week: 
Old Cuban Ingredients:
1 oz. (30 ml) El Dorado 3 Year White Rum
½ oz. (15 ml) fresh lime juice
½ oz. (1:1) simple syrup
2 dashes Angostura bitters
8–10 mint leaves
1–2 oz. (30–60 ml) brut-style Champagne or dry sparkling wine
Mint leaf, to garnish Directions: Combine rum, lime juice, simple syrup, bitters, and mint leaves in a cocktail shaker filled with ice. Shake vigorously for 15–20 seconds, or until the shaker is frosted on the outside. Double strain into a coupe and top with sparkling wine. Garnish with a mint leaf. Cheers and Enjoy! * * * Snack of the Week: 
2020 Gabrielskloof Bot River South Africa Cold Pressed Extra Virgin Olive Oil Gabriëlskloof Extra Virgin Olive Oil is a blend of first-press oils from five different varieties that are grown, extracted, blended and bottled on their farm. Planted on the farm’s sunniest slopes, the selection of Coratina, Frantoio, Leccino and two hybrid varieties (FS17 and CV177) benefit from ideal Mediterranean conditions, delivering flavor-intense fruit year on year. The olives are hand-picked into small crates, sorted and washed before undergoing a short malaxation and transferred to a decanter to separate the olive oil from the pomace. After a 24-hour settling, the oil is filtered once and stored in stainless steel tanks for one month before blending. The end result is a choice combination of oils from each specific vintage. * * * | 
(1).jpg)