Hot Sheets

Made with 100% of Umbria's noble Sagrantino grape, Antonelli's approach to this wine is quite contrary to his brother, Sagrantino di Montefalco, hence the name. Contrario is aged entirely in stainless steel vs. 4 years in wood for the behemoth Montefalco.

Not a little brother by any means, Contrario maintains its power and boldness, this wine has intense depth, structure and backbone along with tempting aspects of wild berry, forest floor, balsamic and undercurrents of anise and tangy earth. Stylish, smooth and cultured, this mouth-filling red can be uncorked now with beef, grilled sausage, lamb or hearty pasta dishes. Drink over the next 6-7 years. such a fresh way to look at and approach Sagrantino, don't miss it!

Year in and year out, super-well-known with quality that's consistently at a top level is what makes Ken Wright's range of wines among Oregon's finest. Known as a Pinot Noir pioneer, Ken also produces a few white wines that are sizzling-good!! Rich and intense, but ample mineral and lift.

From older vines from sites Meredith Mitchell and Freedom Hill Vineyards, this number shows excellent fragrance; cereal, apple-cinnamon, engaging earth tones. High-quality richness along with rocket-like burst and freshness. Unfolds and expands on the long finish. A wonderful seafood wine, especially salmon.

One of the world's southernmost wine growing regions is quickly and quietly becoming a rising force. With its various microclimates, Patagonia is one of the world's unique wine areas because here Malbec, Sauvignon Blanc, Cabernet and Pinot Noir are all cultivated and done very well and now are forging their own identities in the wine world. Bodega Noemia have risen to being one of the 2 or 3 leaders of this area and their Malbecs are outstanding. The 2012 "A Lisa" has 10% blend of Petite Verdot and Merlot to the blend to bring about even more complexity.

Black licorice, smoked raspberry, tar and rose petal intermingle with subtle sandalwood and vanilla notes that show wonderful refinement. The palate is nicely integrated, velvety and possessing good concentration. The finish is sleek, lasting and incredibly full of life. Drink over the next decade.

You've heard of winter coats, maybe winter rains (haven't we seen enough?), winter colds and the winter blues. The perfect way to combat all of these things, well, perhaps not the cold, is by going down to your favorite fish monger, grabbing a bunch of crab, oysters, mussels and halibut, inviting some friends over and uncork several bottles of this stunning winter white wine.

Long a Cellar Door favorite, Bryan was even more impressed when he visited their baronial palace in Cambados which doubles as their winery a few years back. Fresh fruit aromas of apricot and peach slices with notes of lemon and green apple. Pretty notes of honey and wet nutmeg, and the mouth is bracingly bone dry and pleasantly invigorating with baked apple, honey, and lemon. This is a classic albariño which is wonderful young, but actually improves over two to three years and remains quite drinkable for up to five years.

"We don't have time for tourism," says Paolo de Marchi, owner and maestro of one of the Chianti zone's most prolific and underground producers. "It would distract us from our wines." His dedication and non-willingness to receive bus-loads of tourists is our gain; Isole e Olena's wines are unbelievably profound.

Along with being an influence, Paolo also possesses the rebellious spirit that runs rampant through Italy. While making killer Chianti, it is the Cepparello that Isole e Olena is known for. Cepparello, a barrique-aged sangiovese classified as an IGT, is their flagship red. At the time of its creation in the 1980s a wine comprising 100% sangiovese could not legally be labeled as Chianti thus born from the estate's great Barbarino Val D'Elsa vineyards was soon revered and sough-after the world wide.

"The 2009 Cepparello is gorgeous. It brings together the radiance and ripeness of a warmer year with the medium-bodied structure of a cooler vintage. Today the 2009 is a bit reticent and appears headed for a period of dormancy. From time to time hints of its ultimate potential come through in attractive layers of dark red fruit. The rich, textured finish bodes well for the future. Paolo De Marchi describes 2009 as a year with a cold spring and a hot summer that also brought hail in early August. The 2009 Cepparello is clearly one of the wines of the vintage. Anticipated maturity: 2019-2034. – 95 POINTS – THE WINE ADVOCATE""

Last year we featured this Swaartland, South Africa producer's excellent Pinotage in one of our 6 for 60 samplers and for a slight encore, we decided to offer up their wonderful Cabernet Sauvignon. Unabashedly New World in its approach, this Cab would be twice the price if it were done in Washington or California!!

Boysenberry, underlying cassis, dusty clay tones, mocha and fine herbs shine on the nose. Dreamy, sultry and all about texture in the mouth, this classy & sassy red is layered with lots of movement and various complex flavor profiles. Drawn-out, lingering and possessing excellent substance on the back end.

Castillon Cotes-de-Bordeaux is a vast winemaking region that neighbors St-Emilion. Given the size of the area, not all wines made here are created equally, however, the Fauchey family has consistently delivered impressive wines for not a whole lot of money. Crowd-pleasing, very engaging, forward and classy stuff.

Luscious aromas of blue fruits, tobacco, earth and subtle vanilla give way to smooth flavors that seduce the palate and then extend to a vibrant, very pleasurable finish. A nice everyday glass of Bordeaux it will pair well with a number of dishes including slow roasted beef or even fried chicken.

A top-notch, La Morra-based Barolo producer, Molino's 2012 Barbera from the same area is superbly aromatic with cigar-box, vanilla-laden tobacco, tar, spice, anisette, porcini and tons of juicy blue and red fruit. This one is full-bodied, supple and giving with rich cocoa and great lift in the mouth. It's the perfect red for many occasions. Try it with grilled, braised and roasted fare, light rice or pasta dishes and of course, cheese. If there is a better 14 dollar Barbera out there, let us know!