Hot Sheets

L'Ecole Nº 41 has been making Semillon since 1983 and is recognized in the industry as one of the top producers of this varietal. Few Semillons show their richness and complexity as those produced in Washington State. Picked late in the season when this varietal's unique character is fully developed, the wine is placed in neutral oak and aged on the lees up to six months.

The 2012 is remarkably brilliant with rich fruit and balanced acidity, this wine shows fragrant citrus blossom, tangerine and floral aromas, with melon, fresh apple, pear, lychee nut and key-lime flavors on a honeysuckle mineral-rich finish.

Just in case you didn't already know, all Chianti wines are not created equally. It is beyond belief how many industrially made, over-cropped, rubbish Chianti flood the marketplace. Fighting the forces of the evil giants are producers like Faltognano and last week I was turned on to this estate from Chianti Montalbana, one of the seven Chianti zones, located northwest of Florence.

A very traditional estate, this Chianti Riserva is as old school as Larry Bird with a mullet or Dr. J with an afro. Highlighting a soulful nose that displays roasted Tuscan herbs (sage) and spices that are surrounded by traditional high-toned red cherry notes and hints of earth, this red is flavorful, dry and vibrant with more than sufficient red fruit along with the textbook wild red earth characteristics that are a definite throwback. At this price, this is already fantastic everyday Chianti but given that it is a Riserva, this becomes somewhat of a steal.

In the mid 90s, the very well-known Chianti (and Brunello) producer of San Felice ventured into the Maremma. San Felice bought an existing property, Tenuta Perolla which is quite large and produces numerous agricultural products including the famous Chiannina cattle which are used for Bistecca Fiorentina.

Of course wine grapes are also present at the estate and they are grown to San Felice's extremely high standards and this is an $11 Super-Tuscan that performs way over its head. 50% Merlot, 20% Cabernet Sauvignon, 20% Ciliegiolo & 10% Sangiovese, it possesses forward rose, blackberry, pronounced spices which dominate the nose and carry over to the smooth and stylish palate. An absolutely yummy everyday red wine, this one is perfect for hearty pastas, grilled meats or for just plain sipping.

One of The Cellar Door's all-time favorite producers in Alsace, Kuentz-Bas consistently delivers great bang for the buck when it comes to their entry-level wines and their temptuous 2011 Pinot Blanc is quite the head-turner! Dry, crisp and detailed as well owning more lift, dimension and body than the average Pinot Blanc.

Complex, spiced honey and wet-stone aromas surround smoke and red apple tones. In the mouth the attack is restrained, precise and expansive. The passion for this wine around here is unyielding, and it is one that we enthusiastically recommend that you try with simply prepared halibut or chicken.

Yes, you are reading correctly, we do have a true to form bubbly from the Champagne region for 36 bucks! The history of Champagne RC Lemaire stretches back to the end of the 19th century but it was Roger Constant-Lemaire who brought it to fruition at the end of World War II. Today their Champagne offerings from their 12 hectares of vineyards just outside of Epernay in the Vallee de la Marne consistently receive awards and accolades and represent excellent value.

The Brut Select Reserve is a unique cuvee that is made from 100% Pinot Meunier. A Champagne of gastronomy, this offering reveals seductive aromatics. Toasty scents of subtle hazelnut play nicely with apple, citrus and strawberry tones. Clear and precise, a swath of small, seductive bubbles glides through the mouth, provides ample depth and pulsating vibrancy all the way through to the extensive and lingering finish.

With scion material that was planted in 1973, not only is this some of the oldest Cabernet Sauvignon in the Yakima Valley, it is also some of the oldest in all of Washington and throughout its history, these hallowed grapes have been the source of some of the state's most memorable and ageworthy wines. 2010 is a grand-level vintage and this wine is rich, deep and dense and the unique terroir really shines.

For 2010, this is 100% Cabernet Sauvignon and is loaded with blackberry and cranberry fruit that is enhanced by complex tones of coffee, anise, smoke and violet; mysterious, debonair and In the mouth it is loaded, packed and stacked. Buxom, smooth and mouthcoating, but don't be mislead, there is ample structure and backbone that is submerged beneath the swath of chewy fruit stating this wine will age impeccably. If you must open a bottle, run it through an aerator/decant an hour or so beforehand before serving. Best 2015 – 2028.