June Grand Cru. *** Sparkle. *** Ultimate Reds. *** Vintage Values

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1 Grand Cru 2014 Tenuta San Guido Guidalberto Toscana IGT Domaine Serene Pinot Noir Evenstad Reserve Sparkle Jacquesson Champagne Extra Brut Cuvee Scharffenberger Cellars Brut Excellence Ultimate Reds 2013 Alpha Omega II Proprietary Red Domaines Lupier 'El Terroir' Old Vines Garnacha Vintage Values 2015 Domaine Francois Parent Bourgogne Hautes Cotes de Nuits Rouge Xiloca Garnacha, Calatayud 12.98

2 2014 Tenuta San Guido Guidalberto Toscana IGT Bolgheri, ItalY The baby brother to the legendary and famous Sassicaia is the Guidalberto. Its raisin d'être, or reason of existence, is to offer a more accessible wine while you wait for the Sassicaia to mature. The legend that became Sassicaia began in 1944, when Mario Incisa della Rocchetta planted a few Cabernet vine cuttings in a tiny vineyard called Castiglioncello. It was not until over a quarter century later that he first released the wine to the market, in the 1968 vintage. Within a matter of a few vintages, Sassicaia became a legend, not only as a benchmark for quality but as the progenitor of a new breed of Italian wine, and has remained so since. With the 1994 vintage, this unique legacy was acknowledged when Sassicaia became the first wine to be given its own appellation in the D.O.C. system. The 2000 vintage was the first release of a new wine created by the producer of Sassicaia, Nicoló Incisa della Rocchetta, and winemaker Sebastiano Rosa, his stepson, from newly planted vineyards dedicated to the production of this new wine, Guidalberto. Named after Guidalberto della Gherardesca, a maternal ancestor of Incisa who cultivated vines in Bolgheri in the 19th century, the wine is conceived differently from Sassicaia but shaped by the same soil and climate. The Merlot, Sangiovese and 50% of the Cabernet Sauvignon grapes are come from fifteen acres of five year old vines; the balance of Cabernet Sauvignon fruit is sourced from the same vines that produce fruit for the legendary Sassicaia vineyards. A lean, tightly wound red, offering black cherry, black currant, wild herb and mineral aromas and flavors. Harmonious and concentrated, with a long, fresh finish that echoes fruit and mineral details. Cabernet Sauvignon and Merlot. 92 Wine Spectator

3 2013 Domaine Serene Pinot Noir Evenstad Reserve Willamette Valley, Oregon Ken and Grace Evenstad founded Domaine Serene Vineyards and Winery in 1989 when they purchased 42 acres of just logged land in the Dundee Hills of Oregon to plant, grow and produce ultra premium Pinot Noir. They have been involved in every aspect of growing, producing and marketing Domaine Serene wines. Ken and Grace own 462 acres of land in Yamhill County in the Willamette Valley of Oregon, 150 acres of land is planted to vine. In addition to Pinot Noir, which is about 95% of the wine produced, they also make a little Chardonnay and Syrah. Their wines have won many accolades and awards, including over 80 wines scoring 90 points or higher by Wine Spectator. The Evenstad Reserve Pinot Noir is the Domaine s flagship wine, and is the defining standard by which all of their Pinot Noirs are measured. The best barrels are hand selected each year to create a reserve wine that is consistent in both its superior quality and flavor profile. A true illustration of the art of blending, the 2013 Evenstad Reserve Pinot Noir is a wonderfully complex elegant wine with intriguing notes of black cherry, currants, cloves and nutmeg. With some air, notes of allspice, cardamom and black tea emerge from the glass with a subtle lift of cocoa powder and vanilla. In the mouth, the wine shows elegance and finesse with brooding depth and concentration, vibrant red fruits, silky tannins and great persistence. The 2013 Chardonnay Evenstad Reserve, a blend from Domaine Serene's vineyards, is matured for 14 months in 25% new French oak. It has a well defined bouquet with fine delineation and mineralité, conveying more complexity than the single vineyard offerings in The palate is well balanced with crisp acidity, green apple and fresh pear notes, and a dash of lemongrass on the finish that lingers nicely. This is a harmonious, nuanced and delicious Chardonnay that will age well over the next years and it offers great value at that price point. 92 Points Wine Advocate

4 Jacquesson Champagne Extra Brut Cuvee 740 Champagne, France Founded in 1798, Jacquesson established itself as one of the most important Champagne firms of the 19th century, achieving annual sales of one million bottles by However, the company went into decline following Adolphe Jacquesson s death in 1875, and in 1920 it was purchased by a wine broker named Léon de Tassigny, who moved its headquarters to Reims from the original cellars in Châlons sur Marne. When the house was purchased in 1974 by the Chiquet family, it was moved to the village of Dizy, where it remains today. Under the hand of Jean Chiquet, Jacquesson developed a portfolio of wines of exceptional quality, establishing a reputation as one of Champagne s finest houses. Since 1988, Jacquesson has been managed by Jean s two sons, Laurent and Jean Hervé Chiquet, who have embarked on an ambitious program to take the house to an even greater level of quality. What is perhaps most admirable about Jacquesson today is that it was already a highly respected Champagne house, widely considered to be one of the greatest in the region, and yet in the belief that they could do even better, the Chiquet brothers decided recently to radically revamp their entire production, which is not an insubstantial risk. Beginning with the 2000 vintage, they discontinued their non vintage Perfection Brut, reinterpreting it as the Cuvée No. 728, so named as it represented the 728th blend created in the history of the house. Every subsequent year, a new, numbered cuvée is released: 729, 730, 731 and so forth. The idea of these numbered cuvées is to emphasize the character of the base vintage, blending it with a small percentage of reserve wines for completeness and harmony yet allowing the vintage character to set the tone for the wine each year. This is in a sense antithetical to the traditional concept of a non vintage champagne, which is blended to create a consistent style of wine from year to year. We don t want to make a consistent blend every year, says Jean Hervé Chiquet (pictured). We want to make the best possible blend every year. (from Champagneguid.net) 25% Pinot Meunier, 25% Pinot Noir and 50% Chardonnay. 20% reserve wine from previous 700 Cuvees. A beautiful light golden color. The nose opens with a yeasty brioche like character followed with classic notes of green apple, lemon curd, white peach, fresh white flowers and crushed stones. The palate is beautifully balanced with a creaminess, fresh lemon, green and yellow apple and a very long concentrated finish. It is a wine of great complexity, nuance and elegance.

5 Scharffenberger Cellars Brut Excellence Anderson Valley, California John Scharffenberger started this sparkling wine label way back in 1981 and he was considered a pioneer at the time. Sparkling wines weren t fashionable in the 80 s, and Anderson Valley wasn t more than a scenic respite on your way to Mendocino. Surrounded by agriculture, the area was better known for large pot farms than grapes vines. But, none of this stopped John from creating what is now known as one of the finest American sparkling wines, if not one of the best in its class in the world. The Anderson Valley is ideally suited to growing grapes for sparkling wine, says winemaker Tex Sawyer. It is the coolest growing region in California, so our grapes are allowed extra time on the vine and become fully mature before harvest. Made in the traditional French methode champenoise, the wines are individually bottle fermented before being riddled and disgorged. This allows for extended contact on the lees, and more control over the final product, including how dry or sweet the finished product will be. The blend of fruit is approximately two thirds Chardonnay, and one third Pinot Noir, all from the estates 120 acres, along with selections from vineyards under contract in and around Mendocino County. Full bodied, the malolactic fermentation adds a cream feel to the wine, while two years aging on the yeast add a freshly baked bread aroma that enhances the fruit forward style. Additional bottle aging give the wine a final hint of hazelnut and caramel on the finish. The wine is approximately 60% Chardonnay and 40% Pinot Noir. The full malolactic style adds a vanilla cream character producing a round and full bodied wine. After approximately two years on the lees, there are notes of freshly baked bread and pastry that enhances the more fruit forward style of the wine. Finally, after several months on the cork, the wine develops caramel and hazel complexors.

6 2013 Alpha Omega II Proprietary Red Napa Valley, California Established in 2006, Alpha Omega was created to offer handcrafted wines that blend the best winemaking techniques of the Old World with the New World and a winery that exudes a sense of place and hospitality reflective of the Napa Valley farming community. While the winery, located in the legendary Rutherford Bench of world famous Napa Valley, has blossomed, the essence of Alpha Omega has never changed. Presenting world class wines in a convivial setting remains just as paramount to vintners Robin and Michelle Baggett today as when the owners and former co founder Eric Sklar first opened the winery s doors on July 1, Alpha Omega combines the Old World s European balanced style of winemaking with the New World s state of the art techniques and powerful fruit and tannins found in Napa Valley resulting in elegant, Bordeaux style wine that will hold up for years to come. When it came to building its brand, Alpha Omega spared no expense. There were no limits for the starry eyed vintners who aimed to bring their vision to fruition. They gave their winemakers 100 percent of their trust to procure the best grapes from prized vineyards throughout Napa Valley most notably Thomas Vineyard in Rutherford, Beckstoffer To Kalon and Beckstoffer Missouri Hopper in Oakville, Beckstoffer Dr. Crane and Beckstoffer Las Piedras in St. Helena, Beckstoffer Georges III in Rutherford, Stagecoach in Atlas Peak and Sunshine Valley in the Oak Knoll District. Deep dark plum with hints of boysenberry and lipstick On the nose: explosion of thyme, paprika and curry with chocolate, cherry, macerated strawberry and hibiscus. On the palate: soft velvety entrance evolving on structured tannins with cherry, currant, cassis and blackberries lingering on blue fruit jam

7 2011 Domaines Lupier 'El Terroir' Old Vines Garnacha Navarra, Spain Domaines Lupier is the name of the project of husband and wife Enrique Basarte and Elisa Ucar. They are from Pamplona and started searching for old vine Garnacha vineyards in different zones of Spain, but were finally convinced that what they were looking for was close to home, in Navarra. They walked the vineyards and chewed hundreds of grapes to make sure they had the quality of tannins they were looking for and they finally found it in the village of San Martin de Unx (plus a small one in Olite). The vines range from 68 years old to over 100 years old (the oldest vineyard they have is from 1903). They have 17 hectares in 27 separate plots. Altitudes vary, and so does the soil composition, it s basically argilo calcareous, but the amount of chalk, clay and gravel differs from plot to plot. They also purchased a large house in the village where they live and have their 50,000 bottle winery. They sold their grapes until 2008, when they bottled their first vintage was a cold year, similar to 2010 (and the future 2013), while 2009 was warmer and riper, more in line with 2011 and But while there was a heat wave in 2009, the heat and drought during 2011 was much more prolonged. All their vineyards are head pruned and dry farmed, which absorbs the effect of the heat and drought and delivers more balanced grapes. As 2008 was their first vintage, they were forced to use 100% new oak, but the idea is to renew 10% of the wood each year. They are also moving toward larger containers (400, 500, 650 and 1,500 liter) as they see the wood to fruit ratio needed for Garnacha is lower than for other varieties. Fermentation is in stainless steel and open barrels, part full cluster. I spent some time visiting their vineyards and, besides tasting the current 2010s, I had the chance to preview the recently bottled 2011s (where they discarded 40% of the harvest and achieved great results avoiding the raisiny character of the year). I also previewed barrel samples of 2012 and 2013, and the future looks bright for Lupier is a balanced, fresh and elegant vintage, and their wines experienced a quantum leap from previous years. They feel much more integrated and balanced, more in harmony with the oak, and are highly recommended. They are growing and improving with each vintage. This is a name to follow. L. Gutierrez 80 year old biodynamically farmed Grenache from Navarra. Extremely pretty nose with crushed raspberry, violets and lavender aromas. The tannins are crunchy and well integrated, supporting the lively acidity which in turn perfectly balances the 14% alcohol. A beautifully pretty and pure wine. 92 Points Decanter

8 2015 Domaine Francois Parent Bourgogne Hautes Cotes de Nuits Rouge Cotes d Nuits (Burgundy), France This story emerges out of one of Burgundy s extensive family trees. You can attempt to make sense of it all, but what matters the most is that the wines in these bottles are finely crafted, impressive Burgundy. To keep it as simple as possible, François Parent is married to the famous, Anne Françoise Gros, and makes the wine for both estates. The fruit sources come from the fortunate holdings of the Gros family in Vosne Romanée and François s family holdings in Pommard. The wines from Vosne Romanée express very well the nobility, power and grace of this great village. The Pommard wines come from the northern end of the village and are full of earth and dark fruits, qualities the village is known for. The estate is run by the son and daughter of François Parent and Anne Françoise Gros. Since they married, François has had access to her family s holdings in Vosne Romanée and Vougeot, and continues production of his own family vineyards in Pommard. They work with many different communes inside of the Côte d Or, but none more important than Vosne Romanée, a village that is home to some of the most profound terroirs in Burgundy. The wines from this commune exude the archetypal elegance and refinement that Vosne Romanée is so famous for. The terroir is credited with having some of the most extraordinary exposures and climate, and the soil is almost entirely red brown clay, interspersed with bits of limestone and exceptional drainage. Vougeot is a village in the Côte de Nuits known for the famous Grand Cru vineyard, Clos de Vougeot. While there are some very good white wines made in this appellation, its reputation rests on this massive Grand Cru. The vines grow at altitudes between 240 and 280 metres. Those on the upper slopes occupy shallow brown limestone and on the lower slopes, a mix of limestone and clay. Pommard sits just south of Beaune and is one of the most northern communes in the Côte de Beaune. The soil here is often red from the presence of iron oxide in the soil which creates wines described as chewy, austere and deeply mineral. They are certainly comparable to the highest quality wines of the Côte de Nuits. The Hautes Cotes de Nuits Rouge is sourced from many of the vineyards in the Gros family holdings in the Cote de Nuits. Made from grapes that are harvested two weeks later on the Côte, in cooler sunshine and a less domesticated environment, this wine is as mysterious as the soil that gives it birth. Generous and robust, full bodied and round, it combines engaging berry aromas with real strength. Consume after two to five years of aging.

9 2015 Bodega Sommos Garnacha Xiloca Garnacha Calatayud, Spain In 2015, the work begun in vineyards along the upper stretches of the Jiloca River had been recently acquired by Bodega Sommos Garnacha. There is a tastefully designed Bodega in Murero to complement 250 acres of indigenous Garnacha vines between 40 and 100 years old. The infusion of modern technology and attention to detail to an old traditional vineyard has produced immediate and spectacular results. Located in Zaragoza s remote Jiloca River Valley in the extreme southeast of D.O. Calatayud, the local vineyards had suffered abandonment during the 20th century for their difficult access and steep slopes mandating manual labor. Beginning in 2001, efforts were intensified to recuperate those vineyards that could still be saved. Dispersed among the slopes, the vineyard parcels today average approximately two acres in size. The steepest hillsides are composed of exposed gray and red slate and quartzite, the gentler slopes incorporating varying amounts red clay. Extreme elevations range from 2700 to 3800 feet. It is believed that these isolated parcels represent what remains of the original, or heirloom version, of the Garnacha variety. Continental climate and altitude offer day/night temperature variation during season of 25º F. and more, lengthening the ripening season and preserving fruit intensity. Rains are scarce but timely and penetrate the soils quickly to provide adequate moisture for the deeply rooted vines. The old vines produce an average of one kilogram (2.2 pounds) each, and are collected in 20kg crates, filled only to 15kgs to avoid crushing during transport to the bodega. The crates are emptied directly onto a new Selectiv Process Vision sorting table that optically separates the grapes by color and shape to retain only the finest and most intact fruit. The destemmed grapes are cold macerated and fermented by parcel in moderately sized tanks of 4000 to 6000 liters. The essence of Garnacha is the Sommos Garnacha objective, with extreme altitude and mineral soils contributing to the intensity and freshness obtained. Intense blackberry color and aroma are captivating. Freshness and integrated tannins invite a second sip. The intensity continues in a mouth filling palate and a lingering fruit/mineral finish.

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