Last Call for Bevan’s Highly Rated New Releases!

Russell Bevan and Victoria De Crescenzo knew they were on to something special way back in the late 90’s when impromptu blind tastings with friends and trips to Napa became a regular part of their life. Over the next several years, they met with and were inspired by some of the greatest winemakers and viticulturists of the time. Robert Foley, Phil Togni, Greg La Follette, and others imparted bits of wisdom and wine lore that shaped their approach even before the first batch of wine was an idea. It was not long before they acquired eight acres of land in the Bennett Valley and with a ton of grapes from the best block in Kal Showket’s vineyard, Bevan Cellars was born.

The Bevan legacy continues to this day and every year continues to impress. Multiple 95-100 point Parker ratings are a testament to the quality, dedication, and attention that they give to each one of their wines.

Bevan 2015 Pinot Noir “Rita’s Crown” Santa Rita Hills
Retail 79.00 – GGWC 76.99
Use code BEVAN during checkout

Winemaker Notes: “This years Rita’s Crown Pinot Noir is almost as dark as our Syrah’s have been. It has ample acidity, but the power and richness are just so darn dominant here. Pomegranate, Raspberry and Santa Rosa Plum lead the charge, but tea and spice quickly make themselves known. The day after bottling I gave my Doctor, who is a huge Cabernet drinker, a bottle of this wine and a week later his wife called asking if she could get a case for his birthday. She said it was “the best wine they had ever had”. This wine will have that effect on people. It wants to age for another six months or so, but if you have to try it right off the bat, decant it for an hour and watch her go. She puts on a show.

Robert Parker 96 Points: “Across the board, production is smaller in 2015 and I saw many of the same wines that I tasted from bottle in 2014, plus a few newer items. The only Pinot Noir offered was the 2015 Pinot Noir Santa Rita, which looks to be sensational, with exotic notes of blood oranges intermixed with black cherry, Asian spice and blacker fruits in a full-bodied, lush texture with loads of sweet tannin and plenty of glycerin. This will be a sexy beast when released in a year or so.”

Bevan 2015 Pinot Noir “Petaluma Gap”
Retail 79. 00 – GGWC 76.99
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Winemaker Notes: “The 2015 Petaluma Gap, referred to in house as the sex kitten, is true to her moniker. The wine is darker than any Sonoma County Pinot Noir we have made so far. Deep Cherry, Plum and Blackberry flavors pulse through this wine. Super rich and layered, with a high decadent quality, this is a wine that you will want to share with friends.”

Robert Parker (2014) 96 Points: “I tasted four Pinot Noirs from 2014, all of them stunning. My favorite is the 2014 Pinot Noir Petaluma Gap, which is made from Dijon clones 777, 115 and 828 and aged in a combination of François Freres and Gamba oak. He doesn’t filter, so what he has in the barrels ends up in the bottle. The wine has an incredible fragrance of spring flowers, black raspberries, kirsch and licorice, with forest floor. This is a full-bodied, dense, wonderfully textured Pinot Noir with beautiful purity and a long finish – a sumptuous Côtes de Nuit grand cru look-alike. Drink it over the next decade or more.”

Bevan 2015 Chardonnay “Ritchie” Russian River Valley
Retail 69.00 – GGWC 66.99
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Winemaker Notes: “The Ritchie Vineyard Chardonnay is, as always, incredibly seductive and opulent. The fruit profile ranges from tropical notes to stone fruit. This is a Cabernet Sauvignon drinker’s Chardonnay. If you tasted the wine in a black glass, it would be hard to identify as red or white because it is so concentrated and powerful.

The 2015 is any bit as good as the 2014, just a smaller production, so hurry and order now!

Robert Parker (2014) 95 Points: “His 2014 Chardonnay Ritchie Vineyard is 100% from this famous vineyard source for Chardonnay, planted with the old Wente clone. There are 250 cases of this wine, which is aged in three-fourths François Frères cooperage and the remainder in Remond. Light golden with a greenish hue, the wine reveals honeyed apricot, white peach, wet pebbles and floral notes. It is rich, full-bodied, loaded with minerality and extremely pure, with the oak well-concealed. This should drink well for 4-5 years, if not longer.”

Bevan 2015 Chardonnay Sonoma Coast
Retail 52.00 – GGWC 49.99
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Winemaker Notes: “This is a Chardonnay lovers Chardonnay. It has lively acidity, with Mandarin Orange and Meyer Lemon notes and the textural energy that will make it a natural to pair with food. It is still a Bevan Cellars wine, so there is the unctuousness that we have in all our wines.”

Bevan 2016 Sauvignon Blanc “Dry Stack”
Retail 38.00 – GGWC 34.99
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Winemaker Notes: “2016 was the first vintage where we had normal rainfall in many years and no serious heat spikes, like we did in 12, 13, 14 and 15. This excellent weather, allowed us to harvest everything at a perfect level of flavor and textural development. We saw this as an opportunity to pick the Sauvignon Blanc vineyard twice. The first pick was of all of the plants that had a lower than average crop size, because of this they developed a little faster and the smaller grapes had amazing intensity. The second pick, which happened considerably later, had an average sized crop and the additional hang time provided a much more tropical flavor profile. The final blend has the “in your face” intensity of the first pick, but it gives way to the tropical qualities, from the second pick, that is a hallmark of our past Sauvignon Blancs. This wine displays more minerality, density and attitude, than previous vintages.”

This 2016 is amazingly balanced and will compete with the great 2015 vintage!

Robert Parker (2015) 96 Points: “I have said before that Bevan’s Sauvignon Blanc from the Dry Stack Vineyard in Bennett Valley is one of California’s finest examples of this Italian clone of Sauvignon Blanc that is planted in these gravelly, loamy soils. His 2015 Sauvignon Blanc Dry Stack Vyd may be his best to date, simply because yields were lower, and there is even more concentration. This wine is aged half and half in stainless steel and the rest in François Frères Burgundy barrels. It is 100% Sauvignon Blanc, and the wine has a spectacular bouquet of caramelized citrus, honeysuckle, orange blossom and brioche. It is amazingly rich and dense, with the texture of a great grand cru white Burgundy or top California Chardonnay. This is his best yet, and I’ve been buying it every year since I discovered it. Drink it over the next 5-6 years.”

Click here or on the links above to order!

Ric Forman’s Value Priced 93 Point ZIN… AND… SHIPPING IS ON US!

Rossi-Wallace is a venture between husband and wife Ric Forman (Forman Winery) and Cheryl Emmolo (Emmolo Winery).   Annie ROSSI and Roz WALLACE are the mothers of Ric and Cheryl. And since a mother’s influence is undeniable, it made sense that they should honor their spirited (and red-headed) mothers. After all, the couple inherited their deep love and respect for the land from these passionate women.

Rossi-Wallace 2015 Zinfandel, Napa Valley
Retail 33.00 – GGWC 29.99
Use code ROSSI @ checkout

Ric Forman’s notes:  “Our Zinfandel is a long-time idea come to fruition. We have felt for some time that Zinfandel and Sangiovese might be compatible in the same manner that Cabernet and Merlot compliment one another. We had to try it! Their compatibility is indeed real. The Zinfandel was sourced from a high-elevation vineyard in the cool Chiles Valley, the Sangiovese from the Antinori Vineyard – same source as our mainstay Pinot Noir. 80% Zinfandel and 20% Sangiovese worked. The absolutely beautiful raspberry Zin fruit mixed with a more spicy Sangiovese berry flavor is stunningly complex and beautiful. The Zinfandel acidity with the Sangiovese extract round out the exotic flavors into what is utterly different and delicious and will, in time, we feel, be quite outstandingly impressive. 8 barrels produced.”

Galloni 93 Points: “The 2015 Zinfandel is actually 75% Zinfandel from Chiles Valley Nichelini Vineyard and 25% Sangiovese from Antinori’s Atlas Peak estate. Bright red stone fruit notes give the wine its punch, bold personality, while the bright mountain acidity adds freshness throughout.”

Click here or on the links above to order!

A Big Shot Cab at Micro Price…

Although John Fetzer sold the Fetzer brand to a large corporation in 1992, John and his siblings retained a few thousand acres in ranch land and vineyards for the Fetzer family.  After dividing up the vineyards among the family, John focused on replanting his own vineyards and on other land development projects.  By 2001, this workaholic, insomniac vigneron, who lives for building projects, realized he still had a lot he wanted to do in the wine industry.  He then joined forces with his wife, Patty Rock, to launch the Saracina and Atrea labels – a much smaller sized project compared to the Fetzer brand.

Who is the “Big Shot” for whom this vineyard is affectionately named? That would be John Fetzer’s brother, Joe Fetzer, who was raised as a winegrower and is considered one of the pioneers in Mendocino County grape growing. Joe’s vineyard, located on a hillside overlooking Saracina Ranch, lives up to its name. Ruggedly terraced on a steep, southeast facing slope, it makes a bold statement. But Joe has a soft side, as does the vineyard, which avoids the intense late afternoon sun, and thus preserves the Bordeaux varietal character.

Saracina 2013 “Big Shot” Cabernet Sauvignon 
Retail 45.00 – GGWC 41.99
Free Shipping on 6
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Winemaker Notes: “Classically black ruby in color, our inaugural release of Saracina Cabernet Sauvignon shows true varietal aromatics of currant, black olive, toasted oak, and savory herbs. The palate is supple and elegant, with rich black cherry flavors, graceful tannins, and a long finish. Cabernet’s food-friendly character means that it pairs well with a wide range of dishes, from a simple rosemary-thyme-rubbed roast chicken to braised beef short ribs or a steak.”

Click here or on the links above to order!

What makes a Crisp Wine?

You’ve probably heard the word “crisp” uttered by the puckered lips of one of your wino friends, but what actually is a crisp wine and what makes it crisp in the first place? Let us demystify this often-used, confusing term.

The word “crisp” is exclusively used to describe white wines and is a reference to both a wine’s acidity as well as its dry — as in not sweet — characteristics. A wine is crisp when there is a good amount of acidity present that gives you a taste sensation similar to fresh squeezed lemonade, combined with an absence of sugar or strong fruit flavors. For these wines, the acidity and dryness are playing the major roles in terms of taste.

Crisp wines are perfect for sipping on a porch while lounging in the sunshine, or at your next backyard barbeque. A crisp wine should cleanse and awaken your palate, as opposed to a wine that saps the moisture from your mouth. It should taste refreshing and is the perfect wine to serve cold on a hot day.

These are wines that are best served young; they aren’t made for much aging, as the best grapes for these bottles are picked when they’re still not fully ripe, resulting in lots of acidity without a ton of sugar. This lack of high sugar also means these wines are low in alcohol, making them insanely drinkable. Try to drink them in their most current vintage because that’s when they’re freshest.

You’ll find crisp wines whenever you pop a bottle of Sauvignon Blanc, Pinot Grigio, Assyrtiko, Albariño, Torrontes and even young Riesling. Some people try to claim that crisp wines aren’t very interesting, simply labeling them as “basic” quaffable wines. That simply isn’t true, though it’s an opinion that continually gets reinforced by snobby wine types. In fact, crisp wines can be excellent for pairing with food, especially when that food comes from the sea.

A few good examples:

Click on any of the links above for complete tasting notes or to purchase.

Disciple of Scarecrow winemaker produces an amazing, under $50 Cabernet!

In 1999 Mary Rocca and Eric Grigsby purchased the 21 acre property after a 3 year search for the “ideal” vineyard site.  Mary called upon renowned winemaker Celia Welch, then Celia Masyczek to produce the label’s first vintages. The debut bottling was the 2000 Syrah, a varietal which to this day garners praise and awards for the Rocca family.

But Rocca really got on the map in 2002, when its Grigsby Vineyard Cabernet came in #1 in a blind tasting of 12 Rising Star Cabernets. Later, the wine was taken with a group of 12 other Cabernets to show in France’s 12 Best Cabernets from California. It came in #1 over there as well. Finally, those same 12 Cabs had another blind tasting competition in SF to see how they would rank by American consumers. It came in #1 again! Rocca’s star was rising fast. But so far they have been much under the radar, but I have a feeling that this will change soon. The current winemaker Paul Colantuoni worked for many years under Celia Welch (Scarecrow) and has taken a few pages out of her “note book” and it shows with the new wines.

Rocca 2014 “Vespera” Red Blend “Estate” Napa Valley 
Retail 52.00 – GGWC 49.99
Use code VESPERA upon checkout

It will come as no surprise but the Vespera 2014 Proprietary Red Blend is  a real crowd-pleaser. The wine is forward, easily accessible, immediately delicious and enjoyable young.  As soon as it’s poured, the wine comes across as warm, rich and inviting. There are deep layers of dark ripe blackberry, cassis, and black cherry aromas here, comfortably interwoven with subtle hints of oak spice, cinnamon, nutmeg, and chocolate.  On the palate this is a gorgeously soft, smooth blend that lushly coats the entire palate without a hint of heaviness or astringency.  It ends with a long, complex but silky tannin finish.  This is a wine that’s ready for full enjoyment right out of the gate.

Click here or on the links above to order!

Real Napa Value Still Happens! Killer UNDER $45 CAB

Priest Ranch is a historic Napa Valley property established in 1869 by James Joshua Priest, a Gold Rush prospector. In 2006, Priest Ranch wines were born to pay tribute to the history of the property and Napa Valley. Produced from the historic Priest Ranch, the  wines showcase the diversity of the terroir and elevations of their vineyards.  Priest Ranch embodies the essence of Napa Valley, from the trailblazing mindset of its establishing pioneers to today’s spirit of epicurean and agricultural excellence. Inspired by adventurous pioneers like James Joshua Priest and others who have helped shape the Napa Valley we call home, Priest Ranch is dedicated to producing estate-farmed wines of uncommon quality and character.

Priest Ranch 2013 “Estate”  Cabernet, Napa Valley 
Retail 45.00 – GGWC 42.99
Use code PRIEST during checkout

The 2013 is a big, bold and well-structured wine.  From the start you’ll be immersed in lusicious black stone fruit, licorice and a touch of spiciness and smoke.  On the mid-palate, more intenisity and loads of bright black currant, anise and a whiff of dark chocolate that leads into a long, but intense finish with powerful, yet nicely grained tannins.  I suggest to decant this youngster 90 minutes before serving.

Click here or on the links above to order!


Dear Friends,
As you are probably aware, the 2016-2017 winter was one for the books!  After 5 years of drought, we got drenched!  We are looking at rain and snow totals 150-200% of normal!  With some flooding, but no major damage we came through this winter season as happy farmers!  The aquifers are replenished, the reservoirs are at 100% capacity and the wineries water reserves are completely replenished. 

The vineyards are looking very happy, with budbreak a few weeks later than normal, which was to be expected after this long rainy winter.  I was able to visit with some wineries/vineyards up and down the state.

Stephen Hansel from Walter Hansel winery said: “We measured just under 60 inches of rain since July 1. The vines have gone through bud break starting 2 weeks ago and would normally enjoy the moisture that is present. Most of rainfall is positive. Currently the vine velocity is high causing some drying out and also negating the presence of modest mildew. We will continue to manually work the vineyard and spray organic sulphur with backpacks if the wind stops and temperatures rise.The vineyard looks very good and with a dry spring and summer the vines will long forget a heavy rainfall winter.”

Piggig Matthis owner/winemaker of Sanguis said: “Though the last 5 vintages represented a continued “win streak”, both the vines and the entire ecosystem in our area desperately needed this cool/cold winter along with rainfall that is about 60% above “normal” – for us, that’s about 18-20 inches – for a much needed deep sleep and to leach the salts that accumulate around the root system out of the soil.

We are probably 2 weeks from bud break in most vineyards.  The later the better because in cool wet years like this, there seems to be a risk of frost well into April (as we experienced in 2011).  Fingers crossed!

Things are warming up now, with daytime highs occasionally in the 70s, and I expect that we will see quite a bit of vigor.  That means (a) a lot of work and good timing, and (b) the plants will behave very differently from the past 3-4 years and we’ll need to be on our toes.

But this is all good stuff so far – oaks are blooming like crazy and will throw lots of acorns, and other plants are behaving likewise – that means more insects and more food for all the critters that have been trying to chew on our lovely bunches of grapes, and less root competition for water (oaks are especially greedy when things get dry!).  

We expect all this to be of great long term benefit for overall vine health and that of the overall environment. And it will be a great vintage!”

Gary Lipp from Coho had this to say: “The Valley floor vineyards were a little harder to work in early-mid March, but as of a week ago they were looking “very happy” and we experienced only limited issues – especially after the record rainfall we received this year. The hillside/mountain vineyards on the other hand seem to have handled the heavy rains better as the soil drained very well!

My winemaker, Phil Titus is extremely pleased with was might be developing – although much later compared to the 4-5 drought years we experienced before.  I’d say we are a good 2-3 weeks behind that cycle, which means we are only a week behind the “old days” schedule.”

John Fetzer owner of Saracina/Atrea winery says: “People have frequently asked me these past few months, “What is all of this rain doing to the vines?” The answer is “nothing for us to be concerned about.”  In the winter months, the vines go dormant and are more resistant to cold temperatures and disease. The rain replenishes the groundwater reserves, which the vines tap into during their growing season. The main concern with heavy rains is erosion. That’s why we plant cover crops, like mustard, to help replenish the soil and prevent erosion. Though a rare occurrence, standing water in the vineyards for extended periods can damage the base of the vines if it does not dissipate.   Ensuring that the vineyard soil has adequate drainage and is sloped properly prevents this type of damage. Early spring dormancy also gives us time to prune the vines and prepare for the next harvest. There is rarely any downtime on the ranch.

A prolonged drought can really take its toll since too much stress on the vines will eventually kill them. On the other hand, it has produced some fabulously concentrated grapes for our recent drought-year vintages. We had been hoping for a little more rain here in California, and boy did we get it. Nevertheless, we’re singing in the rain!”

As you can see, this unusually wet winter is both welcome and challenging. I am looking forward to seeing how the vines adapt, and even more to tasting the next year’s production! Read more at and sample the wines at! And, as always, don’t hesitate to give me a call at 415-337-4083 if I can ever be of assistance to you or answer any of your wine related questions.

Gratefully yours,
Frank Melis

Don’t say White Wine is not Real Wine…

Founded by husband and wife team Sarah and Chris Pittenger in 2009, Gros Ventre Cellars is a small, family-owned winery operating out of the Sierra Foothills. They produce less than 1,000 cases of vineyard-designated wines such as Pinot Noir from the True Sonoma Coast and Anderson Valley, along with several new wines from the burgeoning wine region of El Dorado, where Chris is also the winemaker for “Rhone-varietal” winery Skinner Vineyards.

Gros Ventre 2016 Vermentino, El Dorado
Retail 26.00 – GGWC 23.99
Use code VERMENTINO during checkout

Winery Notes: “Our 2016 Vermentino is our first-ever white, and one of our first wines from the El Dorado region. Since relocating to the Sierra Foothills a few years ago, we have consistently found ourselves in some of the most interesting up-and-coming vineyards in California, and we couldn’t go another year without making some El Dorado wines ourselves. This Vermentino has been co-fermented with a touch of Picpoul Blanc, which brings bright, refreshing acidity to complement the minerality found on the palate. It offers notes of citrus leaf, lemon zest, white flowers, and a hint of Nashi pear.”

Also check out Chris’ amazing Pinot: GROS VENTRE 2014 PINOT NOIR, SONOMA COAST – 92 POINTS

Click here or on the links above to order!

A 95 Point “Knock-Out” Napa Cab

Purlieu means “the edge of the forest” or “an outlying area.” In this case, it is a reference to their home base in the new Coombsville AVA, at the edge of the forest and the entire Napa Valley. Symbolically, “purlieu” refers to their approach to winemaking, to exploring the outskirts and navigating the boundaries of what one may expect of a Napa Cabernet Sauvignon. It is the key to successfully walking that edge lies in maintaining balance: between innovation and tradition, confidence and restraint, depth and refreshment. Purlieu is the culmination of several seasoned and determined wine professionals’ efforts to produce the finest Cabernet Sauvignon possible from the best estate vineyards in Napa Valley, all under the guidance of winemaker Julien Fayard (assistant winemaker at Lafite Rothschild and former assistant to Philippe Melka) and ace viticulturist Steve Matthiasson.

Purlieu 2014 Cabernet Sauvignon, Napa Valley 
Retail 100.00 – GGWC 94.99
FREE SHIPPING on 4 or more
Use code PURLIEU during checkout

Robert Parker 95 Points: “The real knock-out is the 2014 Cabernet Sauvignon from Napa. Although it’s under $100, it’s still not a bargain, but this is a superb example of Napa Cabernet Sauvignon. Inky purple in color, with beautiful blackberry and cassis fruit, a touch of creosote, charcoal and some subtle background oak, the wine hits the palate with authority, serious extract and richness, but enough acidity to frame up its boisterous and exuberant parts. It is a big, rich, concentrated, mouth-filling Cabernet Sauvignon with relatively sweet tannin. It should drink well for 15-20 years, possibly longer.”

Click here or on the links above to order!

The BEST Sauvignon Blanc in California


Last week my tasting group conducted our first “blind” Sauvignon Blanc tasting in a long time.
The lineup included:

  • Arkenstone “Estate” (95 Pt)
  • Paul Lato (94 Pt)
  • Merry Edwards (93 Pt)
  • Vineyard 29 (95 Pt)
  • Crocker & Starr (93 Pt)
  • Lieu Dit (93 Pt)
  • Peter Michael (94 Pt)
  • Bevan (94 Pt)
  • Morlet (93 Pt)
  • Lail (93 Pt)
  • Arietta (92 Pt)
  • Dragonette “Grassini”


Dragonette prevailed with 6 first place votes in our group of 12 tasters wind up with, ahead of Arkenstone and Vineyard 29 (they each 3 first place votes) – Dragonette also received 3 Second and 2 Third place votes – so a WINNER!

Dragonette 2014 Sauvignon Blanc “Grassini” Santa Barbara 
Retail 50.00 – GGWC 44.99
Use code DRAGONETTE during checkou

The Vineyard: Grassini is an exceptional vineyard located in Santa Barbara, upon small hills and river benches of well drained, super fine clay loam soils and serpentinite. The vineyard is meticulously managed and farmed.

The Wine: Complex kaleidoscopic aromas and flavors. On both nose and palate you’ll encounter peach, honeydew, kiwi fruit, granny smith apple, pineapple and fresh coconut, to stony mineral notes of granite, graphite, and a touch of sea shell, to fresh herbs (thyme, basil) and spices (nutmeg, clove). This is a well-balanced wine that will please many “RED” wine drinkers alike! Extremely limited. Only 250 cases produced.

Click here or on the links above to order!