| Good morning wine clubbers! Welcome to the first edition of Vine Arts Wine Club for 2022. We hope you had a wonderful holiday season! For our first wine club of the year we’ve selected six inviting wines that we think you’ll really love. Your wine bags will be available for pickup from your designated Vine Arts location on Sunday, January 2nd. If you have any questions or would like any additional information about any of the wines, please let us know. Cheers! |
| 2020 Monemvasia Winery Voltes Red Monemvasia, Greece $20.48 | Where Monemvasia Winery, named after the town of the same name, is located on the Greek mainland’s southeast coast. The town was founded in 583 and is built on a small island that is connected to the mainland by a short causeway. Monemvasia's nickname is The Gibraltar of the East or The Rock. The region is part of the peninsula of Maleas, an area of land which is surrounded by the Myrtoan Sea on the northeast and the Laconian Gulf on the southwest. The vineyards are positioned within 10 kilometers of the sea and are planted on arid and rocky hillsides. Elevation (between 250-300 meters) and proximity to the coast moderate the hot, Mediterranean climate. Blessed with mild winters and dry summers, Monemvasia annually experiences drought-like conditions between March and October. What This part of the Peloponnese has been home to viticulture for centuries, and yet Monemvasia was only given a PDO (an officially recognized wine designation) in 2010. The appellation itself was created in recognition of the area's historic style of wine. During the Middle-Ages the area became famous for the production of a dessert wine known abroad as Malmsey (which is derived from the Italian, Malvasia). Sweet and concentrated, the wines were made from Malvasia grapes which were dried under the sun. An important port for trade in the Mediterranean, word spread far and wide about this exceptional wine. Sadly, the wines of Monemvasia would disappear in the 16th century. When the Ottomans arrived they forbade the production of alcohol and destroyed the vineyards. Five centuries passed before Monemvasia-Malvasia was revived by Giorgos and Elli Tsimbidi of Monemvasia Winery. Although best known for their extraordinary Monemvasia-Malvasia dessert wine, the domaine also produces a range of dry wines made from local and international grape varieties. The Voltes Red is made from an intriguing blend of Agiorgitiko and Mavroudi. The two varieties were macerated for a brief period and co-fermented in steel tanks. The name of the wine comes from the pathway that leads to the upper part of the town of Monemvasia. Who Monemvasia Winery was created in 1997 by the Tsimbidi family, who wished to bring back to life the region’s historic style of wine. They planted their first vineyards in 2005. Helped by Dr. Stavroula Kourakou-Dragona and the Wine Institute and the Agricultural Universities of Athens and Thessaloniki, they were able to achieve their dream. Three years after the region received official Protected Designation of Origin status, the winery bottled it’s first Monemvasia-Malvasia dessert wine. Today the estate consists of 30 hectares of organically farmed vineyards planted to an array of distinct grape varieties. Taste There is real excitement around Greek wines these days. The country's winemakers have rediscovered the singularity of their indegenous grape varieties, and are bottling wines that mirror Greece’s exceptional cuisine. Vegetable forward, Greek cooking calls for wines that aren’t heavy handed or over-done. The Voltes Red is the kind of red wine that you can serve with both meaty Souvlaki and vegetarian Moussaka. Light ruby red in colour, this pleasant red wine has aromas of red cherry, strawberry, rose, and allspice. Medium bodied with subdued tannins, it’s refreshing on the finish. We suggest giving this wine a slight chill for optimal results. |
| Domaine de la Commanderie La Petite Métairie ONO# Cabernet Franc Loire Valley, France $25.15 | Where The grapes for this wine were harvested from vineyards planted in Chinon, a wine region that lies within the Loire Valley. A broad and expansive region, the Loire stretches from the Atlantic coast to near the center of France. Lovingly known as the Garden of France, it’s a captivating area dotted with vineyards and stunning Renaissance châteaux. This is where the great and good of aristocratic France came to play before the people exclaimed, “off with their heads!” The rolling landscape follows the contours of the noble Loire River, the longest waterway in France. Chinon is part of the larger subregion of Touraine, which is also home to the well known appellation of Vouvray. One of the distinguishing features of Touraine is the prominence of tuffeau, a free-draining type of calcareous rock that is not only a favourite for grape growers today, but was also a favourite building material for the architects of Touraine’s magnificent châteaux. What Touraine is best known for wines based on three grape varieties: Chenin Blanc, Sauvignon Blanc, and Cabernet Franc. Most wine production is geared towards white wines. The La Petite Métairie #ONO line of wines was created to showcase experimental, easy-drinking wine styles. A "métarie" is a smallholding, or piece of agricultural land smaller than a farm. Although the fruit comes from a single vineyard within Chinon, the wines are labelled as Vin de France because of the winemaking techniques used. The wines are named after young winemaker Honorine Pain, who isn’t overly interested in seeing the wines labelled as Chinon. She views her wines as a youthful counterpoint to the more traditional wines of Domaine de la Commanderie, which are made by her father. This red wine is made from 100% Cabernet Franc. It was fermented in stainless steel tanks and aged in large, old oak casks. Who Domaine de la Commanderie is a multi-generational Chinon winery helmed by winemaker Philippe Pain, who produces wines exclusively from estate grown grapes. The vineyards sit between the hillsides of Chinon and the Vienne, a main tributary of the Loire River. The youngest vines are planted to sandy, gravelly soil on flat terrain. The oldest vines are planted to clay soil over chalky Turonian bedrock. Philippe employs traditionally sustainable farming techniques, tilling and pruning the vines during the Spring. At harvest time the grapes are picked during the cooler hours of the day to preserve freshness. For grapes harvested from young vines, there are short maceration times to preserve vivacity. Grapes harvested from the older vines are macerated for several days to obtain complexity. The top wines are aged in oak barrels for up to 12 months. Taste The Cabernet Franc based red wines of Chinon have been renowned for centuries. During the 1500’s the writer François Rabelais famously wrote of their greatness. The La Petite Métairie ONO# Cabernet Franc is a youthful expression of Chinon Rouge. Ruby red in the glass, the nose has aromas of red plums, red raspberries, forest floor and capsicum. The palate is medium bodied with bright red fruit flavours and soft tannins. Ripe with sufficient structure, it’s a wonderful match for the cuisine of Touraine. Perfect with charcuterie, the traditional pairing for fresh Chinon Rouge is Rillettes de Tours (rustic slow cooked fatty pork-shoulder that is served on crunchy country bread). |
| 2020 Distillerie et Domaine Cazottes Marcotte Rouge Gaillac, France $29.07 | Where Although not as renowned as Burgundy or Bordeaux today, at one point in history Gaillac was where France’s most lavish wines originated. The appellation is located 50km northeast of the city of Toulouse along the river Tarn. During the Roman era, when the Tarn served as a shipping highway, Gaillac was considered one of the two Grands Crus of Roman Gaul. By the middle ages, Gaillac was famed among European royalty. The arrival of phylloxera during the 1800’s and the prominence of Bordeaux’s wine merchants signaled Gaillac’s decline. Today the region's hilly landscape is planted to around 4,200 hectares of vineyards, which are separated from each other by deep alluvial valleys. What One of the few benefits of being out of fashion, is that vineyards in Gaillac are affordable. This fact, in addition to an interesting array of local and established varieties, attracts winemakers from all over. In Gaillac, high-born Cabernet Sauvignon rubs shoulders with rustics like Braucol and Mauzac. Accounting for 60% of overall wine production, Gaillac’s red wines lead the way. The most commonly grown grapes are Braucol (aka Fer Servadou), Duras, and Syrah. Thought to have originated in the Basque region of Spain, Braucol makes medium-bodied wines with firm tannins and peppery aromas. Duras is an ancient variety thought to have been introduced to France by the Romans. The prototypical southwestern grape variety, it makes robust and full flavoured red wines. The Marcotte is made from a classic Gaillac blend of Braucol, Duras, and Syrah. The grapes were hand-harvested from a 4 hectare, 20 year old vineyard, which is farmed according to biodynamic principles. Following direct pressing, the wine was spontaneously fermented and aged in stainless steel tanks. Bottling was done without filtering or finding. Who Distillerie et Domaine Cazottes is located in the town of Villeneuve-sur-Vère, in the Rive Gauche subzone of Gaillac. Managed by Laurent Cazottes, the winery produces organically made eau-de-vie and wines. The story of the domaine starts with Laurent’s father, Jean Cazottes. Jean was a travelling distiller who would move from village to village, set up his equipment in the town square, and produce spirits from the local fruits. He would sell the eau-de-vies back to the townspeople. It was Laurent who decided to set up shop in a single location. His first spirits were made from Williams pears harvested around Villeneuve-sur-Vère. His production grew to include 6 different brands of eau de vie, 6 different liquors and two wine-based aperitifs. In 2010 Laurent made the decision to start making wine from Gaillac’s indegenous grape varieties, which are not often found outside the area. He farms his fruits and vegetables according to organic and biodynamic principles, and ferments the wines naturally with ambient yeasts and no temperature control. Taste The Marcotte Rouge is a spirited and rustic red wine. Dark ruby in the glass, the nose unveils aromas of wild blackberries, currants, black pepper and smoke. The medium bodied palate is fruity with an earthy authenticity of terroir. Stalky tannins are well balanced by raspy acidity. The charm of the Marcotte is it’s lack of pretense. It’s not exceedingly complex, but it’s most certainly very delicious. You cannot ask for a better wine to serve with the traditional food of Occitanie, such as humble Ragout d’Escoubilles. Literally meaning leftovers, this Sunday stew is made from all the vegetables and meats that you haven’t used throughout the week. |
| 2019 Bodegas Hermanos Peciña Cosecha Rioja, Spain $26.29 | Where Bodegas Hermanos Peciña is located in the heart of Rioja Alta. The westernmost sub region of Rioja, this area is home to the region's highest elevation vineyards, hence the name. The vineyards are planted in the shadow of the Cantabrian Mountains, which provide shelter from cold, wet Atlantic Ocean influences. In particular the vineyards of Bodegas Hermanos Peciña are located in Sonsierra Riojana. The area benefits from a micro-climate moderated by the mountains and the Ebro River. Planted between 475 to 600 meters in elevation to calcareous-clay/limestone soil, the vines receive around 2800 hours of daylight and 500mm of rain each year. A cool northwind that descends from the mountain peaks, keeps the vines dry and pest free. What The area of Sonsierra Riojana has a winemaking tradition that goes back centuries. A testament to this long history are the numerous ancient wine presses which are scattered throughout the region. Today the predominant grape variety grown is Tempranillo. In the oldest vineyards, small amounts of Garnacha and Graciano are interplanted among the Tempranillo vines. For white wine production, the estate additionally tends Viura vines. At Bodegas Hermanos Peciña the grapes are hand harvested and collected in 15 kilo tubs to insure that no grapes are damaged in transport. Once at the winery the clusters are placed on a vibrating sorting table and the lower quality grapes are discarded. The clusters are then destemmed and fed into the fermenters using gravity, where the grapes undergo cold maceration for three days. Over 15 days the wine ferments using natural yeasts. This is followed by 2 months of resting and malolactic fermentation. Although most of Bodegas Hermanos Peciña’s wines are aged in medium toasted American oak barrels, this cuvee is matured fully in stainless steel tanks. The blend of varieties is 95% Tempranillo, 3% Graciano, and 2% Garnacha. Who Bodegas Hermanos Peciña was founded in 1992 by Pedro Peciña Crespo and his three children. The winery is located in the center of San Vicente de la Sonsierra. Prior to creating his own winery, Pedro spent years obtaining knowledge working at the historic La Rioja Alta winery. Today the estate consists of 50 hectares of vineyards. The winery is able to process 1.000, 000 kilos of grapes and is large enough to store 4,500 oak barrels. Pedro’s style is utterly classic. Oak use is subtle and the wines are aged far longer than is required. His old vines are lovingly preserved, never seeing any chemical treatments. The wines are made from a blend of sites, as is the traditional approach in Rioja. Bodegas Hermanos Peciña represents what Rioja was, and can still be. Taste The Bodegas Hermanos Peciña Cosecha is the winery's most fruit-driven red wine. The absence of oak allows the grape varieties to fully express themselves without the veil of barrel spicing. Bright garnet red in colour, the nose exhibits succulent aromas of black plum, blackberry, blackcherry, and balsamic. The palate is medium bodied with fruity flavours and round tannins. The finish is supple and a touch earthy. We suggest serving it with grilled meats such as barbecued lamb chops or chorizo. |
| 2018 Omen Origins Zinfandel Sierra Foothills, United States $22.29 | Where The Sierra Foothills wine appellation is one of the largest AVA’s in the United States. Covering over 1 million hectares of vineyards in central California, its borders stretch from Mariposa County in the south to Yuba County in the north. The appellation is positioned on the northwestern slopes of the Sierra Nevada mountain range.Vast and diverse, the area is home to some of the oldest vineyards in the state. Warm and reliably sunny, vines planted in Sierra Foothills struggle to find water and nutrients. Deep root networks lead to especially concentrated fruit. At night temperatures drop considerably, helping the grapes maintain their acidity and balance. What The first wines in Sierra Foothills were made to satiate the thirst of prospectors, who flocked to the area in search of gold during the late 1800’s. This led to a boom in the local wine industry. Negatively impacted by the end of California’s Gold Rush and the depression, the death knell came with the introduction of prohibition in the 1920’s. The vineyards were mostly abandoned, but fortunately not torn up. In the 1970’s winemakers rediscovered these mature vines, which produced small amounts of first-rate grapes. Low land prices also meant that winemakers could bottle wines at a much lower price than those in neighbouring regions. Today Sierra Foothills is home to some of California’s best value wines. The Omen Origins Zinfandel is made from 93% Zinfandel harvested from the Sierra Moon Vineyard in the Fair Play AVA. 7% Petite Sirah harvested from the Element 79 Vineyard rounds out the cuvée. Prior to fermentation, the grapes were cold macerated for ideal colour and flavour extraction. Totally maceration time took place between 10 and 20 days. Ageing took place in French oak barrels for 9 months. Who Omen is named after an abandoned monastery that sits atop one of the vineyards managed by Atlas Vineyard Management. The company was created in 2014 by three winemaking families: the Belli’s, the Cybulski’s, and the Remy’s. Their collaboration led to the creation of two distinct wine brands: Omen and Oro Bello. All of the wines are made from grapes harvested from AVA designated vineyards within 50 kilometers of the winery. Winemaking is overseen by Alexandre Remy, who works with several different wineries to vinify his wines. All of the vineyards are sustainably farmed, and steps are being made to full organic accreditation. Based on his previous work experience with a French wine company, Alexandre wants to create excellent wines that are well priced, something he feels other countries take for granted.He achieves this by working with lesser known vineyards and regions that over-deliver. Taste This is a lush and robust Californian Zinfandel. Deep ruby red in colour, there are lively aromas of raspberry compote, sweet blackberry, tobacco and vanilla. The full-bodied palate features moutfilling blackfruit flavours, round tannins, and a baking spice dusted finish. This is Zinfandel as only California can do it. It’s bold enough to tackle the most decadent barbecued meats. Try it with sweet and spicy spare ribs. |
| 2020 Musìta Rabȧh Nero d'Avola Sicily, Italy $18.91 | Where The Musìta Rabȧh Nero d'Avola is made from grapes harvested from the Salemi area of western Sicily. Located east of the historic city of Marsala in the province of Trapani, this area is a major grape growing district for the island. Like the rest of Sicily, the climate is near perfect for growing grapes. Vineyards receive ample sunshine and very little rainfall. The landscape is almost completely given to agriculture. What In 2017 a new rule for Sicilian wines was introduced that required that all wines made from Nero d’Avola or Grillo had to be labelled under the Sicilia DOC designation. Previously an IGT, this appellation includes the entire island. It is one of the largest wine regions in the country. Nero d’Avola is the most important red grape in Sicily. Translated as "Black of Avola", the varieties origins are unclear ( the town of Avola is found on Sicily's southeastern coast). For centuries the variety has been favoured for it’s deep colour and body. It was often used to bulk up weaker wines. Unfortunately this approach relegated Nero d'Avola to fairly uncomplex wine styles. Luckily Sicilian winemakers have recognized the variety for its distinct character, and now you find many 100% Nero d’Avola wines. The Rabȧh Nero d'Avola is made from grapes harvested from vines planted to silty, clay soils. Once in the winery the grapes were destemmed and macerated for 8 to 10 days. Fermentation took place with selected yeasts, and the wine was aged in a combination of stainless steel tanks and concrete tanks with periodic micro-oxygenation in order to stabilize the color. Who Musìta is a family owned winery located in the Sicilian province of Trapani. Founded in the late 1800s by Don Ignazia Ardagna, the business is today managed by the 5th generation of the family. The first vineyards were planted to Catarratto on the hillside of Musìta. The family started by sending their grapes to the local cooperative, who blended their grapes with those of other growers. Ignazio’s grandson Giuseppe Ardagna, who was unfulfilled with this direction, was the first to suggest that the family could bottle their own wines. Eventually the family purchased the co-operative’s winery and renovated it. Their 50 hectares of vineyards are primarily located on the hillside of Musìta and on other hillsides in the area. Planted as high as 500 meters in elevation, the vines are comprised of Grillo, Chardonnay, Cabernet Sauvignon, Syrah, Nero d’Avola and Merlot. Things in the cellar are led by Giorgio Flessati. Taste If you enjoy robust and concentrated red wines like Cabernet Sauvignon or Zinfandel, then Nero d’Avola is for you. Intense purple-ruby in colour, the Musìta Rabȧh Nero d'Avola has deep aromas of mulberry, plum sauce, cherry fruit roll-up, prune, and orange peel. The palate is medium bodied with moutfilling tannins and poised acidity. The finish is plush and fruity. It is a wonderful pairing for traditional Sicilian Caponata, one of the island's signature dishes. |
