Phoenix Rising

Winemakers John Kongsgaard and Christopher Vandendriesche did it again! Only a few hundred cases of the stunning, very Bordeaux-like Hudson Phoenix Red were produced! If this vineyard would be in Bordeaux, it would have the First-Growth designation! Lee Hudson is probably one of the best winegrowers in the valley. Many great wineries (Kongsgaard, Kistler, etc.) have been sourcing from this vineyard for decades!

Hudson 2017 Phoenix “Bordeaux-Blend” Estate, Carneros Napa
RETAIL $69.99 NOW $64.99
FREE SHIPPING on 12 or more
Use code HUDSON During checkout

94 Points Robert Parker: “Composed of 58% Merlot and 42% Cabernet Franc, the 2017 Phoenix has a medium to deep garnet-purple color and springs from the glass with vivacious black cherries, black raspberries and plum preserves notes plus wafts of red currants, garrigue, menthol, pencil shavings and wild sage. Medium to full-bodied, the palate has lovely freshness and soft tannins supporting the red and black fruit layers, finishing with a minty kick.”

Tasting Notes: The 2017 Hudson Phoenix checks in as 58% Merlot and 42% Cabernet Franc, all from the estate Hudson Vineyard and aged 20 months in 90% new French oak before being bottled unfined and unfiltered. It offers a deep purple color as well as an old-school vibe in its black cherry, currant, dried earth, pine, and chocolate-driven aromas and flavors. It has sweet tannins, a great texture, and should continue drinking nicely for another decade or more.

Check out the great 96 Point rated HUDSON CHARDONNAY as well (combines for FREE SHIPPING)

Click here or on the links above to order!
Call 415-337-4083 or email for availability and priority allocation!


96 Point Karate Kid creator’s Cabernet is WOW SPECTACULAR

Screenplay writer turned Vineyard and Winery owner Robert Kamen has done it again. His ace winemaker Mark Herold has been making consistent 95+ Point rated wine from their Sonoma property. For 15 straight vintages the wine has received 93-99 Points, this is the most solid A rating ever.

Talking about “A” ratings, check out Robert’s movie portfolio: Taps, The Karate Kid (1,2 & 3), The Punisher, Lethal Weapon 3, A Walk in the Clouds , The Fifth Element , Kiss of the Dragon, The Transporter (1,2 & 3), Bandidos, Taken (1 & 2) and many others. Robert Kamen purchased his 280 acre property in 1980 with the proceeds of his first screenplay, and the rest is history. The certified biodynamic vineyards were planted by another vineyard entrepreneur, Phillip Coturri. Mark Herold (Merus, Kobalt, Herold etc.) has been his winemaker since 2001.

Robert Kamen and I go back to the very first vintage (1999), so I am proud to be a part of this great run (19 vintages!!)

GGWC 99.99
FREE SHIPPING on 6 or more!

Use code KAMEN during checkout

Vinous 96 Points: “The 2017 Cabernet Sauvignon is fabulous. Rich, inky and spectacularly ripe, the 2017 is loaded with the character that makes this Moon Mountain property so special. A whole range of red and purplish fruit, spice, lavender, mint and licorice builds as this sumptuous, exotically beautiful Cabernet shows off its alluring personality. What I find most remarkable about the 2017 is how it is so full-bodied and explosive, yet not overly heavy. The 2017 is one of the best vintages – maybe the best – I have ever tasted here. It is a stunning wine. Wow.”

Winemaker Notes: “Phenomenal concentration! A core of ripe black-raspberries, wild blackberries, black currants and freshly picked cherries anchor the aromatic profile. Bright notes of freshly picked wildflowers followed by hints of sunbaked rocks after the rain, marzipan, Oolong tea, black cardamom and milk chocolate add tremendous depth and complexity. The flavors follow suit and are richly layered, exquisitely balanced and refined. This deliciously seamless wine offers ripe, mouthwatering tannins and a lengthy finish. Enjoy now and over its decades-long evolution.”

Also check out:

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Call 415-337-4083 or email for availability and priority allocation!


DuMol’s 2018 HOT new releases JUST ARRIVED – AT A DISCOUNT!

I tasted these out of the barrels last spring and was happily surprised.  I tasted them again once bottled a few weeks ago, and I was stunned.  2018 is a gorgeous vintage! Andy Smith knows how to convert every drop of juice that goes in a bottle like a 5000 piece puzzle – every piece has its place.  After 20 years Andy has this down to exact science. I fondly recall my first meeting with him while Paul Hobbs was making the first couple vintage (still at the Laird Custom crush facility). A lot has happened since, and it is all good! The 2018 vintage will go in the books as one of the best ever for DuMOL. I am excited to offer good quantities and even some DISCOUNTS for you as well!

DuMol 2018 Chardonnay “Wester Reach” Russian River Valley
Retail 64.99 – NOW 59.99
FREE SHIPPING on 12 or more
Use code DUMOL18 during checkout

(OK to MIX & MATCH with other DuMOL)

The Chardonnay Wester Reach comes from various great vineyards in the Russian River Valley, it has terrific notes of citrus and Meyer lemon, and hints of tart pineapple as well a medium-bodied, fresh, focused, incredibly pretty style on the palate. With bright acidity and plenty of vibrancy, it’s slightly more forward and fruit-driven compared to some of the other releases here. It’s a great introduction into the wines of this terrific estate.

Winemaker Notes: “Our 2018 Wester Reach Chardonnay comprises three of the most celebrated old- vine Chardonnay vineyards in California with our high-density estate vineyard at its core. A classic DuMOL coastal Russian River wine, it maintains an impeccable balance between fruit-filled Californian style and a vibrant, focused European approach—an interplay of richness and freshness, texture and acidity. 

From the lowest-yielding vintage in twenty years, the wine possesses inherent concentration, depth and definition—focused, driven, mineral-laden and pithy with a level of cool-climate fruit intensity and presence that is very rare. Such a distinctive character is typically achieved only in small-lot single-vineyard wines. The quality of this blend is a testament to our pedigreed vineyards, precise farming, twenty years’ experience and patient, sensitive craftsmanship. 

The nose brims with expansive aromas of white lily, apricot, stone fruits and lemon zest underscored by elements of flint, oyster shell and spearmint. The palate delivers a long, subtle arc of flavor and great viscosity. It is initially taut and vibrant with lime juice, lemongrass and citrus oil before opening to richer, deeper fruits, fig and peach, and layers of texture.  The finish washes long with bright, clean acidity and a linger of ginger, honey and spice.”

DuMol 2018 Pinot Noir “Wester Reach” Russian River Valley
Retail 74.99 – NOW 69.99
FREE SHIPPING on 12 or more
Use code DUMOL18 during checkout

(OK to MIX & MATCH with other DuMOL)

Incredibly aromatic and complex, the 2018 Pinot Noir Wester Reach offers loads of spiced red fruits, incense, wood smoke, and forest floor notes as well as a medium-bodied, fresh, focused, yet still pleasure bent style. It’s a classic DuMol Pinot Noir to drink over the coming 5-7 years. This cuvée comes all from the Russian River Valley, from multiple clones, and spent a year in 40% new French oak.

Winemaker Notes: “Our 2018 Wester Reach Pinot Noir is a pure, highly detailed cool-climate Russian River Pinot from the greatest vintage of the last two decades. The vineyards comprising this blend are core sites of classic pedigree that we have either planted or farmed for over twenty years. There’s lovely equilibrium to this wine, four distinct vineyards coming together seamlessly.

Beautiful soaring aromas of blood orange and pomegranate darken to classic black cherry and raspberry. The deep entry expands along strong lines with good drive and detail to its red and black fruit flavors. Dark fruits and cherry compote lead the palate—great depth of flavor but always fresh and precise. Savory elements steer the wine toward complexity that will continue to build with age.

As the wine opens in the glass, natural Russian River textures and volume takes hold—broad, supple and layered—bolstered by youthful acidity. The silky finish lingers long with vibrance and clarity. The wine is layered, textured and deep with pinpoint finesse and as vivid an expression of both region and vintage as one could imagine.”
36% DuMOL Estate, 24% Upp Road, 22% Widdoes & 18% Occidental Road”

DuMol 2018 Wild Mountainside Syrah
Retail 64.99 – NOW 59.99
FREE SHIPPING on 12 or more
Use code DUMOL18 during checkout

(OK to MIX & MATCH with other DuMOL)

Winemaker Notes: “The wine was grown in our three classic steep hillside vineyards, each one offering something unique to the blend. Timbervine (41%)  is complex, gamey and wildly aromatic; Greywacke (37%) brims with pure cassis fruit and broad texture; and our GVR Estate (21%) is blue-fruited, supple and bright. The combination is greater than the sum of its parts, the essence of blending. There’s a seamlessness, a togetherness to the wine that is very hard to achieve. Aromatic fireworks—blackberry jam, black pepper, pine needle, tapenade and briar patch—are deep, inky and intense. The wine is immediately fruit-forward on the palate with obvious concentration, richness and voluptuous texture. Cassis and boysenberry fruits precede game and rosemary tones. Great breadth across the palate is weighty and layered, while chewy cocoa powder tannins bring balance and focus.  There is no wrong time to drink this wine, though it will age beautifully for 15 years. 41% Timbervine, 37% Greywacke, 2
1% DuMOL Estate.”

Dumol 2018 Wild Mountainside Viognier
Retail 64.99 – NOW 59.99
FREE SHIPPING on 12 or more
Use code DUMOL18 during checkout

(OK to MIX & MATCH with other DuMOL)

Winemaker Notes: “Concentration, intensity, power, delicacy and length like this can only be achieved with mature vines planted in poor mountainside soils and cropped to extremely low yields. Then, it takes a legendary vintage to bring everything together. The magnificent Timbervine and Hoppe-Kelly vineyards are perfect partners. We harvested both on the same day, slowly pressing and co-fermenting the complementary fruit. The blend expresses the viscosity and weight we expect, but also a lingering, saline freshness that typifies the greatest Viogniers.

One senses the wine’s concentration on its aromas alone: fresh apricot, white lily, white peach and tense minerals with an edge of spearmint and white pepper. The powerful entry, tangy and deep, coats the palate with honeyed nectarine and oily lemon zest flavors. The lovely combination of viscosity and lift lingers long through the finish“

Click here or on the links above to order!
Call 415-337-4083 or email for availability and priority allocation!


In Remembrance

“As we express our gratitude, we must never forget
that the highest appreciation is not to utter words
but to live by them.”
~John F. Kennedy

We wish to you and your family the best of health and a most happy Memorial Day.
Sincerely, Frank Melis and Golden Gate Wine Cellars 


The Future of Dining

The future of dining

By Susie Davidson Powell


Staff at the Mediamatic restaurant serve food to volunteers seated in small glasshouses during a try-out of a setup which respects social distancing abiding by government directives to combat the spread of the COVID-19 coronavirus in Amsterdam, Netherlands.
Photo: Peter Dejong, AP

Finally, we had the first day without new hospitalizations in Albany County since the shutdown, and with Gov. Andrew Cuomo’s announced four-phase economic reopening for New York state and plausible mid-June dates for the restaurants to reopen, the idea of a return to on-site dining is feeling distinctly real. But figuring out what it might look like — or how it will work — is less clear. As chef-restaurateur Tom Colicchio said in a recent New Yorker interview, “The question isn’t when a restaurant can open. The question is: When can the public feel safe going to a restaurant?” His comment struck a chord.

We can confidently assume comprehensive measures will be in place in accordance with federal guidelines and metrics for reopening New York. Measures are certain to include staff in face masks and gloves, disposable menus, sanitized or sealed cutlery, contactless ordering via an app, sanitizer stations for customers and staff, surface cleaning every 30 minutes, partitions at counters, spacing between tables, 50% to 75% reduced capacity and a focus on outdoor spaces whether they be patios, sidewalks or newly pedestrianized streets. Whatever it ultimately looks like, it won’t be a simple turn-key return to dining as we knew it. No matter how well such measures are rolled out, they are likely to detract from the experience overall, but the degree to which we miss dining out means we will hopefully weather it well.
Via Zoom I asked girlfriends if they’d hurry back to their favorite bars and restaurants with the ban lifted. Yes, most said, if they could sit outside. Yes, with the expected safety protocols in place. But consensus foundered on a pressing, thorny issue close to the heart of most women: bathrooms, that most exposed, high-traffic, potentially infectious, multi use contact point. (It’s no surprise that the leading voices on the importance of public toilets in urban planning and inclusive urban design are women: Dr. Clara Greed in the U.K. and the late Jane Jacobs in the U.S.) Would alternating stalls meet distance regs or increase the density of use on fewer lavs? Would a hand-sanitizing station outside the bathroom inspire confidence before touching the door handle? Would dedicated staff sanitizing between customer use? Should we limit our liquid intake? Carry stand-up portable female urination devices? Would our willingness to dine at restaurant tables falter on this?
Public toilets, as a matter of public health, is a question not only for restaurants but open-space venues. Take the new drive-in raves in Germany and Denmark, where 250 cars, limited to two people each, converge on drive-in theaters (“autokinos”) for socially distanced raves. Cars park 5 feet apart but occupants who must, at some point, pee observe the distancing markers at frequently sanitized porta-potties onsite. Would this work at Tanglewood and SPAC? Could we copy high school students “circling the wagons” most nights in school parking lots and tailgate our fix of summer arts?

Though the overnight implosion of an industry that employed 15 million workers and had been expected to generate $899 billion in 2020 sales has demonstrated the fragility of the hospitality industry, worker protections and deep flaws in the food system, there are glimmers of hope in innovations that could improve the industry overall. What those will be is getting chewed like cud in food media, but my takeaway comes, in part, from a daily interaction with Instagram.

Seeing so many people cooking and baking at home has surely increased the awareness of what it takes to produce a meal, the cost of shopping for multiple ingredients, the time involved with braising meat or baking something as simple as bread. With that, it should be easier to reset consumer expectations of the cost of labor and food and make this a teachable moment: Big Industrial Food is unsustainable. For future success, restaurants will need to be multifaceted with to go, delivery, dine-in, retail, and agile enough to pivot as needed, perhaps with little time. Those who added grocery shelves will almost certainly keep them. The pandemic has expanded restaurant identity and that forward propulsion is unlikely to change back.
It could go one of two ways: Dining out may be a pricier treat on par with going to the theater, or simplified menus may steer us back to the early millennial trend for inexpensive, tapas-style, personal plates. The rise of virtual tipping jars, via Venmo, Cash App and similar, seems likely to stay and — finally — optional tipping may be eliminated in favor of stabilized front- and back-of-house wages, particularly since servers whose income depends on tips will be hit by reduced capacity seating. For future success, restaurants will need to be multifaceted (to go, delivery, dine-in, groceries) and agile.

We’re getting a glimpse at the future in short-term practices coming out of Asia and Europe. Think temperature checks before entering restaurants, scannable QR codes detailing disinfecting protocols and times (like an electronic version of the initialed bathroom checks in store restrooms), floor markers for customer distancing and contactless, everything from curbside and entryway pick up, to ordering and payment via restaurant app when dining in. Even fast-food chains are exploring changes: In Milan, Burger King is testing a dine-in reservation and ordering app; in McDonald’s in Hong Kong, customers stand before a thermal monitor before ordering.
If guest comfort is the dominant variable, the return to restaurant dining is likely to be slow at first, and it will be a challenge for restaurants to afford to open at 50% capacity (or lower) with sufficient staff to handle supervising guests and sanitizing surfaces while running food and drinks. There are endearing models coming out of Europe like the two-person “quarantine greenhouses” at a restaurant in Amsterdam (in the Netherlands), where servers in plastic face shields pass plates to diners on planks and pour wine from outside. In the U.K., air purifiers are part of the modeling plans for revised restaurant layouts.

I turned to my stash of restaurant trends, an end-of-year rite of passage as data companies make annual forecasts. One, by QSR magazine back in January, caught my eye for its effort to predict restaurant trends for the next decade. Like Colicchio’s comment, it struck me hard. “The greatest wars in the world will be fought in the food service industry,” declared the founder of one consulting group, while contributors to the article anticipated the rapid evolution of “what constitutes a restaurant,” diversification in restaurant offerings, hybrid restaurants offering twin dine-in and takeout functionality, the technological influence on all aspects of operations, growth in mobile ordering, social media marketing, delivery and artificial intelligence, spurred on by the youthful, tech-savvy and cuisine-eclectic Gen Z and Gen Alpha. Despite the continued social component of dining, “the restaurants of tomorrow will be designed to cater to people who don’t want to come in” was one strangely prescient quote, although another forecast a “return to wanting to dine in.”
A Bloomberg opinion article raised the prospect of de facto segregation in terms of risk tolerance to socializing and dining out: those more comfortable, or who have had the virus, versus those still at risk. No one foresaw a global pandemic and hospitality shutdown, yet these trend forecasts seem to support restaurant reopening plans. Perhaps, with stimulus money correctly allocated, there is greater hope for survival and regrowth than we have allowed ourselves to expect.


This time of social distancing is the perfect time to order wine online! Visit today! As always don’t hesitate to call 415-337-4083 or email for help and suggestions.

REWA REWA REWA on the Wall …Three Times is a Charm for Celia Welch

Rewa is the latest venture of ace winemaker extraordinaire Celia Welch. The Rewa vineyard is located in the Coombsville appellation in the South Eastern part of the Napa Valley.  The vineyard is planted on shallow rocky white volcanic ash in the slightly cooler growing area of the Napa Valley.  Rewa Vineyards represents a significant project from perhaps the best terroir in the budding Coombsville AVA.  Only 150 cases of this “gem” were produced. I highly recommend you jump on this now before the press gets a hold of it!

Rewa 2017 Cabernet Sauvignon “Estate” Coombsville, Napa Valley
Retail 229.99 now 199.99!
FREE SHIPPING on 3 or more
Use code REWACS during checkout

The third release from Rewa is a more intense and focused wine. The 2017 Rewa Estate offers up a barrage of aromas and flavors that jump out of the glass on impact.  Loads of bright dark stone fruit, a touch of anise and cassis and a whiff of spice on the nose are followed by a very full bodied, intense yet extremely well-balanced bold and structured Cabernet.  The palate is loaded with vibrant black stone fruit, a touch of Coombsville minerality and an array of bright, complex fruit that are harmoniously balanced.  The wine finishes long with fine grain tannins and long incredible flavors.

Vinous 95 Points: “The Rewa Cabernet Sauvignon is a gorgeous wine. Dark, intensely mineral and savory, the 2016 expresses all the essence of what makes Coombsville such an exciting appellation. Dark, sumptuous and mysterious, with tremendous character, it has a lot going on. Tightly wound and full of energy, the wine is superb.”

Jeb Dunnuck 95 Points: “Made from 100% Cabernet Sauvignon from the eastern side of Coombsville, the 2017 Cabernet Sauvignon Coombsville reveals a deep purple color as well as ripe currants, tobacco, spiced plums, and chocolate aromas and flavors. With terrific ripeness, medium to full body, and notable freshness, it’s a classic, ageworthy Cabernet. Drink it over the coming 20-25 years. It’s a beautiful wine.”

Another A+ for Celia Welch (Scarecrow, Barbour, Castiel, Corra, Lindstrom, 2480 etc winemaker)

Also check out the very limited produced Rewa Sauvignon Blanc
Rewa 2018 Sauvignon Blanc, Estate Coombsville Napa Valley

Click here or on the links above to order!


15% OFF this Bold & Racy Pinot Noir

Katy Wilson named her winery after her great-grandmother – Verona LaRue Newell.  Verona survived and suffered through the great depression. Verona left a big impression on her and when she started her own business dedicated the winery “LaRue” to her.  Katy grew up on a farm and at a young age knew that she wanted to be a winemaker.  She drove a tractor before she could drive a car!  After graduating with a degree in winemaking, she gained experience working at many great wineries both in the US as overseas, Phelps, Craggy Range, Torbreck and most recent at Kamen, but it was during her days at Flowers that she fell in love with Pinot Noir and the Sonoma Coast.  She sources from two stellar vineyards, Rice-Spivak and Emmaline Ann – used by many great wineries like Cobb, Flowers, William Selyem, etc.

The 2016 LaRue Sonoma Coast Pinot Noir is a blend of two well-regarded vineyards: Rice-Spivak and Thorn Ridge. The Rice-Spivak Vineyard is south of the town of Sebastopol with soils that are Goldridge sandy loam along with volcanic ash. This distinctive soil profile along with the clonal selections of Dijon and Swan create a wine that is balanced with good acidity, fresh aromas, and unmistakable minerality. The Thorn Ridge Vineyard is planted on a steep, eastern-facing slope with Goldridge sandy loam soils and is west of the town of Sebastopol. These grapes are from two small blocks planted over 20 years ago of Pommard and 115 clones. The vineyard experiences a heavy marine influence, which gives notes of dark fruit integrated with spicy undertones to the wine.  

175 cases were produced. The wine was aged for 20 months in French oak (28% new). Alcohol: 13.5% 

LaRue 2016 Sonoma Coast Pinot Noir Sonoma Coast
Retail 65.00 – NOW 54.99
FREE SHIPPING on 12 or more

Use code LARUE during checkout

This youthful wine opens up with aromas of black cherry, just ripe strawberry, and red raspberry. Floral notes of violets, honeysuckle, and jasmine lift the aroma. On the palate, the fruit notes follow through and intermingle with flavors of cardamom, five spice, and a hint of vanilla. The mouth-feel is filling and round with supple tannin notes. 

Robert Parker 94 Points: “The 2016 Pinot Noir Sonoma Coast is a blend of fruit from the Rice-Spivak and Thorn Ridge vineyards aged in about 25% new oak. Medium ruby-purple colored, it has a classic nose of red and black berries, cranberry sauce, rhubarb, woodsmoke and black tea leaves with notes of dried flowers and underbrush. The palate is medium-bodied, rounded and with concentrated earthy fruits, soft tannins to frame and juicy acidity to carry the very long, layered finish.”

Anthony Galloni: “The 2016 Pinot Noir (Sonoma Coast) is bold, racy and quite juicy, especially for Katy Wilson’s style. Dark cherry, plum, spice and rose petal are all pushed forward in this mid-weight, succulent appellation-level Pinot. The 2016 is very pretty, but also a bit riper than is the norm. It should be ready to drink upon release.”

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Call 415-337-4083 or email for priority allocation.


15% OFF – 95 Point Multidimensional Syrah

Matthias Pippig is not your everyday mainstream winemaker. He’s an “artist” in the true sense of the word. A creator, a dreamer, a visionary, a poet, a chef, a scientist. Mix this all together and you have Sanguis. Matthias moved here from Germany some 30 years ago with plans to make it big in the Rock & Roll scene. Life took a different turn, as he had to make a living and he eventually stumbled onto the L.A. food scene. He worked as a waiter, and in time met Manfred Krankl, of La Brea Bakery fame, with whom he’d partner and work for several years. Krankl, created the infamous Sine Qua Non label and that inspired Matthias to go a similar route and the rest is history. Sanguis is not a quaffing wine, but complex and sophisticated.
Sanguis 2017 Syrah “Bossman” Santa Barbara
Regular $95 – Now $79.99 on six or more!
FREE SHIPPING on 12 or more

Use code BOSSMAN during checkout

95 Points: “Always a Syrah-dominated blend, the Bossman checks in at 70% Syrah, 21% Petite Sirah, 5% Grenache, and 4% Viognier that saw 35% stems and 26 months in 50% new French oak. Spiced currants, blackberries, crushed violets, cured meats, and ground pepper aromas and flavors all emerge from this full-bodied effort, which is brilliantly textured, seamless, and polished, with nicely integrated acidity and tannins. This is another great vintage for this cuvée, and it can be drunk today or cellared for over a decade.”

Winemaker Notes: ”An eccentric gentleman, like the men of early car racing – Confidently humble, determined and patient, smart, beautiful (but not in the Hollywood or GQ sort of way), generous… probably in his mid-fifties but not the sort of 50’s that we’d find in a Viagra commercial and also not the Dos Equisman (though I like him very much). As a wine, this just about has it all – a dark brooding core enrobed by bright and vibrant energy and an incredibly generous manner. It is as pure and lively an expression of Syrah as we’ve been able to coax from nature and put in a bottle – beautiful now and promising a long interesting life ahead.”
Also check out this other great Sanguis Wine (assorts for FREE SHIPPING)


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Call 415-337-4083 or email for priority allocation.


15% OFF 97 Point White Napa Gem under $40!

This is only the fifth  vintage of Annia made by the 100 Point winemaker Dan Petroski (the genius behind Larkmead’s success). There is a story that George Vare liked to tell us about Ribolla, according to the late, great Stanko Radikon, Ribolla is the consummate supporting actor when blended into a wine under the 50% threshold. at that minority level, the grape will truly morph into the background, providing the floors, the walls and the ceiling for the other grapes to adorn. in the 2018 Annia, the Ribolla in the wine is flattering; stone fruit and baked apple with green almond on the palate that plays off the Tocai’s citrus blossom and pear skin. The 11% of Hyde Chardonnay in the blend tightens the wine a bit, but in reality it just steps aside and gives the two Friulian varieties a stage to play on; however, expect the Chardonnay to get involved as the wine ages. 

Massican 2019 Annia White Blend, Napa Valley
GGWC 39.99 – NOW 33.99
FREE SHIPPING on 12 or more!
Use code MASSICAN during checkout

This stunning blend of Tocai Friulano, Ribolla Gialla and Chardonnay, is lively, intense, and perfectly balanced. Medium to full in body with notes of nuttiness, Meyer lemon, a hint of spice on the nose.  On the elegant, lush palate you’ll encounter touches of honey, citrus and creaminess that sync together nicely in the glass. The flavors are well-balanced with nice richness but nothing overwhelming.  The wine was aged mostly in neutral barrels, some stainless and concrete egg.

Winery Notes: “Our flagship white wine blend sourced from small vineyards around the Napa Valley. The three grape varietals, Tocai, Ribolla and Chardonnay, are harvested separately, and fermented independently in French Oak and stainless steel tanks until blending six weeks before bottling. The Tocai and Ribolla build the aroma and flavor profile of the wine, while the Chardonnay adds to the wine’s structure. The wine is fresh and subtle and fulfills the promise set forth years ago to bottle memorable white wines, unique amongst the whites of California.”

Wine Spectator 97 POINT RATING:  “Made from 53% Tocai Friulano, 39% Ribolla Gialla and 8% Chardonnay, this is fresh and floral in tones of lemon rind, white flower and green apple. Fermented in both French oak and stainless steel, it is structured yet vibrant, gorgeously aromatic and remarkably long-lasting on the palate.”

Click here or on the links above to order!
Call 415-337-4083 or email for priority allocation.


New Coho (2016) Cabernet Release = 15% OFF

I am excited to introduce the new Coho Cabernet Sauvignon from the very (small) 2016 vintage. The wine is sourced from two boutique, family-owned vineyards located in the Napa Valley (Sugarloaf East, Perata & Michael Black). Winemaker Phil Titus (longtime “star” at Chappellet winery) produced an amazing, crowd-pleasing wine!

As always, the Coho production is limited and only 258 cases were produced of this great vintage – so don’t wait too long to jump on this wine!

Coho 2016 Cabernet Sauvignon, Napa Valley
RETAIL 69.99, NOW 59.99
FREE SHIPPING on 12 or more
OK to mix & match with other COHO

Use code COHO during checkout.

The majority of the Cabernet Sauvignon and Merlot in this wine was grown on the prestigious Sugarloaf East Vineyard on a hillside southeast of downtown Napa. The Petit Verdot and the remaining Cabernet Sauvignon are from two small family run vineyards in Coombsville. These fog cooled sites instill aromas of anise, dark berries, and sweet peas into the intriguing nose. Entry to the vibrant palate is noted by rich plum, cassis, and licorice flavors, supported by silky tannins. The wine is lush and full in body, yet flavorful and bright while very well-balanced. Too bad only 258 cases were produced.

Varietal Composition: 76% Cabernet Sauvignon, 14% Petit Verdot, 10% Merlot

Jeb Dunnuck 93 Points: “The 2016 Cabernet Sauvignon is a terrific little Napa Cabernet that has plenty of gamey blueberry fruits, earth, iron, and underbrush notes in its plump, rounded, sexy profile. Drink it over the coming 7-8 years. This wine is 76% Cabernet Sauvignon, 14% Petit Verdot, and 10% Merlot, all aged 21 months in 50% new French oak.”

Antonio Galloni wrote in Vinous: “This is one of the more open-knit, voluptuous wine(s) of the year… Readers looking for immediate gratification will find plenty of that here. Coho’s 2016 Cabernet Sauvignon (Napa Valley) offers quite a bit of immediacy and overall impact, with plenty of blackberry jam, chocolate, sweet spices and leather flavors.”

Also Check Out these other great Coho wines:

Click here or on the links above to order!
Call 415-337-4083 or email for priority allocation.