Hot Sheets

J. Christopher's prototypical Willamette Valley Pinot Noir is one that is now really starting to become quite the chanteuse and drinking beautifully. Sourced from 7 top vineyards from 3 major Oregon appellations in the Willamette Valley; Dundee Hills, Eola Hills and Chehalem Mountain grapes are represented in this cuvee and Jay Somers is one of Oregon's stellar producers who is very fair when it comes to pricing his wines.

The 2010 Willamette Valley Pinot is essence of beauty in Pinot. Lacy, smoky aromas are supported nicely by sophisticated red and blackberry fruit along with floral components lurk beneath. Silky, debonair texture, lots of poise, depth and personality. Drink this over-delivering personable Oregon Pinot now and over the next 5-6 years.

With so many top Tuscan wineries, we often forget about the gems that blazed the path of Chianti a generation before. Time and time over when we look to sell a best-buy Chianti, we usually have to look no further than San Felice. Located at the northern fringe of the southernmost Classico district of Castelnuovo Berardenga, the San Felice wines exude the refinement and focus that are hallmarks of its neighbor of Gaiole in Chianti, but have the oomph of the power that is the guts of Berardenga. The 2009 San Felice Chianti Classico is a mind-bomb of an under 20 dollar Chianti. When tasted last week it reminded us that we all should drink a little more Chianti every now and again.

Beautiful aromatics of cherry, licorice, coffee, and herbs and spices, continues in the mouth with refined palate coating tannin, and plenty of length. Cook up some spicy sausage and penne pasta alla vodka, tomato cream sauce with a glass of this, sheer heaven! Drink lots of this over the next 2-4 years.

Named by Wine Enthusiast Magazine's Washington Wine authority Paul Gregutt's Winery of the Year, Southard is something that one doesn’t see every day; an upstart Washington operation who isn't groping at stars by initially offering wines for 50 bucks a bottle that are nothing more than flashy packaging and expensive new oak barrels.

This family operation is headed up by winemaker Scott Southard since 2009. The humbly-monikered Columbia Valley Red is a blend of 55% Syrah/45% Mourvedre. Well-crafted, well-balanced initially with strong Syrah aspects of aromatic plum and red cherry then picking up dusty herbs, blueberry and pekoe all while providing ebullient peppery and smoky characteristics throughout. Fine and expansive texture mingles about with cool vibrancy, especially on the earth and spice-driven finish. A lovely 15 dollar red that is perfect for the barbecue.

As much as I loved the red blend, I think I enjoyed the white even more! 65% Viognier/35% Roussanne from 4 diverse vineyard sites spread out from the Columbia Valley to the Yakima Valley onwards to the Wahluke Slope.

Stylish and laid back, especially given the percentage of Viognier. Scents of white peach, gingerbread, pepper and roses and picking up more perfume as it unfolds in the glass. Honey-orange flavors with lots of twang and burst. Plenty of palate-presence and length make this perfect fodder with richer seafood dishes. Try it with salmon and it will also work well with an omelet stuffed with asparagus, too.

Abbazia di Novacella is an actual monastery that produces wine from their own vines and is a wonderful source in Northern Italy's Alto Adige region. Reds and whites are produced and grown and viticultural experience extends back 800+ years.

The 2011 Sauvignon comes from vines situated at about 1200 feet above sea-level and packed with mineral-rich soils. Gooseberry, subtle tropical fruit, prominent mineral and fine sage scents careen from the glass and flow through to a texture that is amply concentrated while maintaining vigorous freshness and mineral liveliness. Toss back this fabulicious white wine with pan-seared seafood like scallops or halibut dressed with a light sauce

In our never-ending love affair with Loire Valley wines, we present to you a blend of 60% Gamay and 40% Cabernet Franc. While some may geek out over PH levels, soil specifics, undulating hills in just the right place, this red wine falls into the mantra of don't think, just drink!

Echardieres Touraine Rouge is a "weekend wine" and a "wine that'll give you energy"! Lifting, pure and bursting red that at 12° alcohol is quite the enticer. Smoked plum, sandalwood, chalky earth shine from the glass and give way to a texture that is honest, dry and mouth-tingling. Enjoy this wine with a slight chill and charcuterie.

Serralunga-based Guido Porro certainly isn't about flashy self-promotion, here is a man who genuinely loves his vines and the results are in the bottle. Insanely valued for being single vineyard Barolo wines, perhaps the main reason is that Guido is rarely bothered with sending samples to the wine critics, they have to find him. Both this offering and the selection below are from two sub plots of the famed Lazzarito Vineyard, one of Serralunga's great Crus. Both are monopole for Guido, with similar limestone-heavy soils, these are Baroli that age very well and are so different in personality.

The Santa Caterina is the epitome of graceful Nebbiolo. Don’t be fooled into thinking this is an early quaffer, there is definitely an abundance of "Serralunga Steel" in this wine and my notes referenced a ballerina in a mosh pit when describing it. Mineral, prominent anise, chinato, almost black rose scents. Ripe, lots of mid-palate presence of depth, firm grip and tannic structure in the house, definitely one to put down for a few more years. Long, luxurious Barolo that will be at its best from late 2014 – 2022.

Lazzairasco is separated by a dirt road and is in the lower portion of the Lazzarito amphitheater, protected from the winds above. More masculine and powerful than the Santa Caterina, this wine is sort of a Serralunga anti-hero, a well-dressed bad guy yet very likable.

Still very primary in its personality, the energetic character from limestone is very present with lots of mineral and movement. Dark chocolate, black fruits creep in with underlying scents of porcini, asphalt and mint. Lots of depth and virtual mountainous structure. Serious spine and acidity which cuts into the rich texture. Again, another that can use 12-18 more months of cellaring before opening. Best 2014 – 2024.