Wines of the Week: 
 2019 Julien Brocard 7ème Chablis Chardonnay Normally $54.99–$46.74 15% Off This Week ONLY! 2018 Vineyard 29 Cru Napa Valley Cabernet Sauvignon Normally $64.99–$55.24 15% Off This Week ONLY! * * * About the Wines of the Week: 2019 Julien Brocard 7ème Chablis Chardonnay Normally $54.99–$46.74 15% Off This Week ONLY!  
About the Winery It's rare to find a Chablis grower who farms biodynamically because of the climate. There are only a handful of producers who do so and are certified. Julien Brocard was one of the first to practice biodynamic farming in Chablis and today he is certified by Demeter. Julien, in his never-ending quest for excellence, started farming a portion of the village level Boissoneuse vineyard in the mid-nineties and after many years of experience, he launched his own label, Julien Brocard–les 7 Lieux in 2012. Today, Julien is working with 18 hectares in total, the heart of which is 11 hectares in the Boissoneuse vineyard in Prehy. Biodynamic farming requires constant human observation and attention, and the use of ancestral methods and tools, such as horse-drawn plowing,creates a natural link between people, the soil and the plants. He's planted fruit trees and witnessed a resurgence of wildlife in the vineyards and microbial life in the soil. 
About the Wine All wines are harvested by hand and in the cellar, Brocard takes a non-interventionist approach to vinification, aiming to reveal the true character without any distortion. The wines are made in very large oak vats, ranging from 15 to 100 hectolitres, giving the flexibility needed for plot by plot vinification. These allow slow oxygenation, and preserve the unique flavor of each plot of vines, revealing the personality of each of the 7 Lieux, or Seven Places. 7ème is made without the addition of any sulfites. Like the other wines, fermentation happens spontaneously with indigineous yeasts. Unfined and unfiltered, this wine was fermented and aged in an Austrian oak, Stockinger barrel. The wines are really special and we are very excited to have this new addition to the shoppe! * * * 2018 Vineyard 29 Cru Napa Valley Cabernet Sauvignon Normally $64.99–$55.24 15% Off This Week ONLY!  
About the Winery Under the stewardship of Chuck and Anne McMinn since 2000, Vineyard 29 has quickly taken its place as one of Napa Valley's most elite Cabernet producers. Acquiring Vineyard 29 from Teresa Norton and Tom Paine in 2000, the McMinns added the historic Aida vineyard to their property, to complement and expand their winery's portfolio. Located just north of St. Helena, the vineyard "29 Estate" contains 2.75 acres of Cabernet Sauvignon, 1.25 acres of Cabernet Franc and just over half an acre of Sauvignon Blanc. Two miles north of the "29 Estate" vineyard, sits Aida Estate, a historic property that's produced wine since the 1920s. Totaling almost 15 acres, this vineyards consists of 8.75 acres of Cabernet Sauvignon, Merlot, Petit Verdot and Zinfandel. Practicing gravity winemaking, Vineyard 29 strives to create a minimal environmental impact. The facility generates its own electricity using microturbines and consists of three tunnels, or caves, that reach 125 feet back into the Mayacamas Mountains. Keith Emerson has been the winemaker at Vineyard 29 since 2018. Getting his start at Cakebread Cellars beginning in 1998; after that, he became enologist at Sonoma's historical Gundlach Bundschu Winery. In addition to his own brands, Emerson Brown and Sonria, he also makes wine for Robert Craig Winery, Vinoce, Knighton Family, Labry, Sang-Froid, Vineyard 36, Martin Ray and Gundlach Bundschu. 
About the Wine The Cru Cabernet is deeply rooted in the vineyards of St. Helena that surround the estate, with about 60% of the fruit coming from neighboring growers. Each year, the team at Vineyard 29 hand select the balance of the blend from different parts of the valley to layer together a delicious, well-rounded and beautifully balanced wine that expresses the nuance and character of the Napa Valley. Fourteen vineyards play a role in the bottling, including valley floor and mountain Cabernet and Malbec, valley floor Petit Verdot and Merlot, and bench land Cabernet Franc blocks, which all contribute to the juicy approachability and great structure of Cru Cabernet. 2018 harvest began approximately two weeks later than the previous few vintages and it continued until the end of October. This Napa Valley Cabernet Sauvignon holds nothing back upon opening. Grilled meat, cocoa and Bing cherry perfume a beautifully expressive nose. Pulling from multiple vineyards throughout Napa Valley, this wine truly encompasses the incredible diversity that our valley has to offer. Firm tannins and structure house notes of cassis, plums, black peppercorns and fresh tobacco leaf. is wine finishes with a long, weighty finish that never loses its focus and remains pure throughout. Aged for 18 months in 50% new French oak. 85% Cabernet Sauvignon, 6% Merlot, 4% Petit Verdot, 3% Cabernet Franc, 2% Malbec. * * * Also Tasting Today: 
2021 Ameztoi Txakolina Rubentis Basque Rosé $24.99 Don Julio Reserva De Añejo Tequila $74.99 * * * About The Also Tasting Today Wines: 2021 Ameztoi Txakolina Rubentis Basque Rosé $24.99  
About the Winery Ignacio Ameztoi is the seventh generation to carry on the tradition of making Txakolina in the province of Getaria. With all hand-picked grapes, they own 20 hectares of vines with sand and clay soils. From the vineyards one can see the town of St. Sebastian and understand the influence of the Atlantic Ocean on local viticulture. This wine is made from the indigenous grape varieties of Hondarribi Zuri and its red companion Hondarribi Beltza. The wines are fermented in stainless steel and bottled with residual carbonic acid that gives the wine its natural spritz. By adjusting the blend to increase the amount of Hondarribi Beltza, the red txakolina grape, Ameztoi has made this rose txakolina that retains all the freshness of traditional white txakolina but with a slight taste of strawberries and red candied fruit. Great for sipping while sharing a warm summer evening with friends. 
About the Wine The pink sibling of Ameztoi’s flagship white, this vibrant rosé is pale pink with shades of fuchsia, its bright tone shows a fine and elegant bubble. On the nose, one can find fine and sophisticated fragrance accompanied with notes of citrus and sweet red fruits. Harmonious in the mouth, combined with a freshness that reminds you of strawberry sour caramel, tasting cheerful because of its bubbles. The grape harvest begins between the end of summer and the beginning of fall. The picking is all done by hand and only the bunches that fulfill the strictest quality requirements are collected. First the grapes, both red and white, are de-stemmed. Then they are cold macerated for about 12 hours, adjusting the exact time depending on the ripeness of the grapes. Fermentation is about 20 days long where the white and red grapes are worked together, not separately. This is a wildly intriguing rosé. * * * Don Julio Reserva De Añejo Tequila $74.99 
When first poured, layered aromas of lime, grapefruit and mandarin citrus aromas with a rich touch of caramel tingle the senses.Full bodied and complex with expressions of cooked agave, wild honey and oak-infused butterscotch. Bright and lightly spiced finish with the essence of wild honey. * * * Cocktail Recipe of the Week: 
Mom's Gold Rush Ingredients: 2 ounces Journeyman Featherbone Bourbon Whiskey 1 ounce Honey Syrup 3/4 ounce Lemon Juice, freshly squeezed Lemon twist, for Garnish Directions: Add the bourbon, honey syrup and lemon juice into a shaker with ice and shake until well-chilled. Strain into a chilled rocks glass over one large ice cube. Garnish with a lemon twist. Cheers and Enjoy! * * * Snack of the Week: 
Fromage a la Truffe Noire–IT'S BACK!!!!!! This French innovation may look like pudgy brie, but it's actually much creamier. The mild, buttery flavor has a sweetness that goes very well with champagne and fresh fruit. Fromager d'Affinois may remind you of a triple-creme, so loaded it is with silky fat. But that texture is achieved by ''ultra filtration,'' which breaks down the fat molecules in the milk in order to further disperse them through the paste. The result is a thick, nearly whipped spread of tangy, milky goodness. * * * | 
