Club Wines: February 2017

by jill on February 17, 2017


2016 “Haggis”  & 2016 “Bonkers”

Australia is making a comeback. Thanks to a gang of like-minded eccentrics in South Oz, the country is without a doubt becoming a new frontier for brave explorers of the natural wine world. Out-posted on the Southern most tip of the continent, Patrick Sullivan has been playing a humble, passionate role in this growing movement. The Yarra Valley region where Patrick makes wine is known for it’s cool, windswept climate, which leaves wines with a unique charge of acidity and freshness without sacrificing the sunny exotic fruit of Southern Hemisphere winemaking.

Both “Haggis” and “Bonkers” are truly atypical and delicious expressions of Australian winemaking. “Haggis” is a lightly macerated blend of Muscat and Sauvignon, bursting with tropical aromatics and begging to be brought along on your next BYO Thai dinner excursion. “Bonkers” is a similarly expressive, gregarious blend of Gamay, Malbec and Pinot Noir. It’s musky, exotic freshness would pair winningly with the salty, smoky and sweet flavors of a backyard BBQ.


2015 “Tout bu, or not tout bu” & 2015 “C’est pas la mer a boire”

Loic Roure has one of the best smiles in winemaking. His warm and easygoing vibes are clearly reflected in the wines he makes at “Domaine du Possible”. The optimistically named estate is nestled in the scrubby hills of the Roussillon in Southern France, just a stone’s throw away from the Spanish border. This month we bring you two wines made by Loic that perfectly exemplify the tightrope balance of freshness and sense-of-place that can be hard to achieve in warmer growing regions.

“C’est pas la mer a boire” is a 75/25 blend of Grenache and Carignan that is poetically named after a French expression (roughly “it’s not the end of the world”) that perfectly captures the laid-back drinkability of the wine itself. “Tout bu, or not tout bu” is another bundle of bright, fulsome red fruit that breaks down to a mutually flattering combination of Grenache and Mourvedre.

These are playful, joyous red wines that can pair with a wide spectrum of different styles of cooking. Healthful, vegetable driven cooking and meat-centric preparations can both happily vibe with the forgiving quality of Loic’s wines.  I’m sure that if we all had the pleasure of drinking Domaine du Possible every day, our smiles would all beam just as bright as Loic’s.



Club Wines: January 2017

by jill on January 28, 2017


This month you’ll receive two wines from the hills of Swabia in southwestern Germany. The Pinot Noir comes from Weingut Holger Koch which boasts some of the warmest climates in Germany. Holger and Gabrielle Koch work organically in their vineyards made of volcanic soils. The second wine is a light red made from an unusual grape variety called Trollinger. Young winemaker Andi Knauss uses no sulfur for this bottling.


The focus this month is hearty Austrian reds to drink with winter cuisine. You’ll receive a wine made from a grape called Blaufrankisch made by Roland Velich from Moric Winery. He is fanatical about the Blaufrankisch varietal and his winemaking resembles great Burgundy producer. The second wine is an everyday Austrian blend of classic varieties – Zweigelt, Blaufrankisch and St. Laurent.




Club Wines: October 2016

October 19, 2016

NATURALIST 2012 I Dolomitici ‘Perciso’ This red is made from an ancient grape varietal called ‘Lambrusco a folgia frastagliata’, which means ‘jagged leaf’. This varietal is deeply connected to the Trentino region and has nothing to do with the fizzy reds we know as Lambrusco. The wine is a lively, fruity red with a distinctive […]

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Club Wines: August 2016

August 15, 2016

This month we’re featuring a thirst-quenching three-pack of French rosés for both our Gastronomist and Naturalist wine clubs. We’re offering some of this year’s best acid-driven pink wines that you’ll want to drink well into the Fall. Gastronomist 2015 Chateau Sulauze ‘Pomponette’ Rosé – A perennial favorite! This is a pale-pink Provencal classic. Dry, delicate […]

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Club Wines: July 2016

July 14, 2016

Naturalist – Southold Farm + Cellar Regan and Carey met while working in Manhattan restaurants before moving to the North Fork region of Long Island in 2011. Their goal was to make wines as purely as possible with minimal amounts of sulphur. We tasted their wines recently and found them to be total thirst quenchers. […]

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Club Wines: June 2016

July 7, 2016

Gastronomist – Luis Rodriguez of Ribeiro Luis Rodriguez started making wine in Ribeiro in 1988. He chooses to work with only native grape varieties and is slowly changing Ribeiro’s reputation for bulk wine production. His wines are humbly low-intervention and made for the table. 2014 ‘Os Pasas’ – Mostly Treixadura with Lado, Albarino and Torrontes. […]

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