Wine Club Newsletter Dec. 2016

Let’s jump right into it; here are the facts:

Your Pick-up Party, which is your opportunity to
taste all 4 Club wines for free, falls on Tuesday,
December 6th, from 5-9.

The monthly BOTTLE WINNER is Brandon Luterick.
Congratulations, Brandon!

Now here are the Silver wines. Folly of the Beast
is a 2015 Pinot Noir from the California Central
Coast.

This is very smooth on the palate, delivering cherry
fruit accented by notes of cranberry and redcurrant,
all on a base of loamy earth and subtle oak. It’s
bright and balanced, just classic Cali Pinot.

Silver #2 is from one of my favorite Central Coast
wineries, Talley Vineyards. It’s their 2014
Bishop’s Peak Cabernet Sauvignon.

Here’s the 90 point note from Vinous:

“Ripe cherry, dark berries and a hint of vanilla
on the perfumed nose. Sweet, seamless dark fruit,
mocha, and spicecake flavors put on weight and
gain energy with air. Rich yet lively; a peppery
element adds cut to the long, focused finish, and
fine-grained tannins add grip.”

Now Gold. Both wines are classic varietals from
Napa Valley. First is the 2014 Flora Springs Merlot.

It unfolds with inviting aromas of dark plum and black
cherry and hints of cardamom, nutmeg and cinnamon.
The deep purple fruit flavors unfurl on a richly textured
palate, joined by notes of sassafras, baked pie crust and
dusty cocoa. A judicious touch of oak adds a toasty vanilla
accent to the wine, and its long finish carries a tinge of
sweet tobacco and dark chocolate.

Finally, we introduce a new vintage of an old fave,
the 2013 Clos du Val Cabernet Sauvignon.
95 points Vinous:

This “is striking. Powerful and dense in the glass,
with utterly mesmerizing balance, it hits all the right
spots. Graphite, smoke, grilled herbs, black cherries
and incense form a tapestry of aromas and flavors
that simply dazzles. This needs time in bottle for the
tannins to soften, but it is a real head-turner. The
combination of intense tannin and opulent fruit is classic 2013.”

Come and get ’em whenever you want, but be sure
to come taste them on the 6th. Cheers and Happy Holidays!