Wine Club Newsletter Jan ’17

Posted by on Jan 4, 2017 in Jim's Blog | No Comments
Welcome to 2017!  Here’s everything you need
to know to start the year.  Well, regarding your
NCWC Wine Club, at least.
Your Pick-up Party, which is your opportunity to
taste all 4 Club wines for free, falls on Wednesday,
January 4th, from 5-9.
The monthly BOTTLE WINNER is Debbie Parker.
Congratulations, Debbie!
As for your STOCK-UP DAYS, for the first quarter
they fall on Saturday and Sunday, 1/28 and 1/29.
This is when you get 10% off everything in the shop.
Now here are the Silver wines.  First is the new vintage
of a previous Club Wine, the 2014 Talbott Kali Hart
Pinot Noir from Monterey.  90 points Wine Enthusiast:
“Offers Italian herbs on the nose, from oregano to
marjoram, alongside tart red cherries, dried tobacco,
cola and a touch of smoke. Graphite minerality frames
the sip, which shows red cherries cooked with thyme
and bay leaf.  It’s complex, tense and lingering.”
Silver #2 is the 2014 Funk Zone from Santa Barbara.
Crazy name, crazy label, crazy good.  It’s a blend of
85% Syrah and 15% Viognier:
On both the nose and palate the wine offers ripe
black and blue fruit, purple flowers, oak, vanilla,
smoke, and savory notes.  Medium in body with
good balance, this shows delightful juiciness.
Now Gold.  First is the new vintage of an Orin Swift
classic, the 2015 Abstract, which is a blend of
Grenache, Petite Sirah, and Syrah:
Aromatic notes of cherries, ripe black plums and
raspberries billow from the glass, with intricate
hints of coffee, mocha and caramel in the background.
The entry is expansive with dark briar fruits, cola and
cocoa with tannins that are soft and dusty. The wine
finishes with a hint of wild cherry and a lingering sweet
oak presence.

Finally, the 2013 Pinot Noir Gran Reserva from Calyptra,
all the way from Chile’s Cachapoal Valley:
This grabs your attention with a richly loamy, earthy
quality that rubs elbows with cherry, red floral, and oak
notes.  This is quality Pinot from start to finish, with
lovely lingering flavors of mushroom and loam
accenting ripe red fruit.
Come and get ’em whenever you want, but be sure
to come taste them on the 4th.  Happy New Year!