Thomas Rivers Brown’s Sensational Chardonnay!

Senses Wines is the dream of three childhood friends. Chris, Max and Myles partnered with celebrity winemaker, Thomas Rivers Brown, to produce world-class wines from renowned vineyards owned by their families. Since founding, Senses production has grown to include many coveted vineyard sites throughout Sonoma County.

The Senses estate vineyards are located in the West Sonoma Coast region of northern California, specifically in the small town of Occidental where the three founders grew up. Ideal Goldridge soil, healthy, mature vines, warm days balanced with cool nights and a grower who has been working the land since 1982 all contribute to Robert Parker’s assessment of the vineyard as “…one of the great Grand Cru Chardonnay sites in California.

Senses 2016 “Charles Heintz” Chardonnay, Sonoma Coast
GGWC 64.99
FREE SHIPPING on six or more
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Think golden apple and fresh flowers on the nose and something savory but hard to put a finger on. Rich tropical fruit on the palate is complemented by a delicious concentration of citrus and honey without being sweet. The smooth mouthfeel is balanced by solid acidity that lingers on the finish.

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Also be sure to check out these other fine wines by Thomas Rivers Brown!
Post Parade, Hestan, 4 Winds, Pulido Walker, Revana, Shibumi Knoll, and Stone the Crows

100 Point Vineyard Manager’s White

As the 6th generation farmer of his family’s Napa Valley ranch, Matt Hardin has a natural appreciation of the exceptional place that is the Napa Valley. Matt manages his full-time work as vineyard manager and partner in Barbour Vineyards with his commitment to managing the family ranch. In his time with Barbour Vineyards, Matt has farmed some of the most renowned vineyards in Napa including Hundred Acre, Herb Lamb and Checkerboard.  Many of these vineyards produced 100 point rated wines!

Matthew Wallace 2017 Sauvignon Blanc, Napa Valley
GGWC 31.99
FREE SHIPPING on 12 or more
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Bright and expressive, the 2017 Matthew Wallace Sauvignon Blanc displays exotic aromas of ripe pears and sweet lychee, with fresh honeysuckle and citrus to balance the nose and lift the mouth. On the palate, the wine is textured and silky, with a refreshing minerality and clean finish. This vintage is a unique and vibrant expression of Sauvignon Blanc. – Julien Fayard, Winemaker

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La Vie en Rosé

La Vie en Rosé

by Robert Joseph

In 1975, Pamela Vandyke Price, wine correspondent of The Times of London, wrote in The Taste of Wine that “No one… has ever sat discussing a pink wine for more than a few minutes except to establish whether it is pleasant as a wine in its own right or as a shadow of something else that might be white or red.” 

Today, while the wine chatterati stay up all night discussing orange wines and autochthonous varieties, the public has gone wild for pink — and not just in the summer months, the traditional season for rosé.

What’s driving the trend — and is the end in sight?

A look back at pink 
Pink is a paradox. According to the Oxford English Dictionary, the shade was not even officially acknowledged by the English language until a reference to “pink-coloured” appeared in the 1680s. Now, it is the colour most associated with little girls; in 1918, an American trade magazine called The Infants’ Department declared that “pink being a decided and stronger colour is more suitable for the boy”. 

As a wine style, pink has also had a conflicted history. In recent times, as Elizabeth Gabay MW points out in her book Rosé, Understanding the Pink Wine Revolution, most professionals have behaved as though “serious” wine came in two colours: red and white.
History, however, reveals that the fortunes of rosé have always risen and fallen — and every rise takes everyone by surprise. Three centuries ago, a French writer called La Framboisière published a book called Les Oeuvres in which he described three colours of wine: white, red — vermeil — and clairet whose colour “is in the middle of the two others. Which is why it excels over the others.”

Part of the pink paradox may be the nature of the colour itself; it’s not part of the electromagnetic spectrum, so there are no waves of pink light. To generate pink, other colours must be added or subtracted from red, meaning it was historically a difficult colour for artists to work with. Its relative rarity as a dye or a paint meant that different cultures and times have ascribed different meanings to it. When the writer Olivier de Serres described La Framboisière’s clairet in the late 15th century, for example, there were no pink clichés to fall back on, so he described clairet wine as rubis orientalis (the red of the setting sun) and oeil de perdrix (the pale pink of the eye of a partridge). Those became descriptions of the ideal colours. When the wines were paler they were either sold as gris — grey — or “improved” with a little red wine that was also thought to make them taste fruitier.

The social class of the pink wine drinkers also contributed to its poor image. The wines de Serres and La Framboisière enjoyed were field blends of paler and darker-skinned grapes. Larger volumes of cheap pale-hued piquette were made by passing white over the skins left in the vat after the red wine had been drawn off. This low-alcohol, vinous equivalent of what British brewers would call “small beer” was the preserve of manual workers and not even thought worth subjecting to tax. The production of cheap, poor-quality French rosé survived until as recently as 1971 when the British writer Julian Jeffs noted: “Very cheap beverage pink wines are undoubtedly blended in France by wholesale merchants using a mixture of red and white wines. And one has heard terrifying references to cochineal.” 

Some writers wrote approvingly about Tavel, the most famous Rhône appellation for pink wine, as the “only rosé that ages”, and others noticed the surprisingly high price of the Provence rosés from Domaine Ott. But French rosé continued to have what Janice Wilson — UK marketing manager at Food and Wine from France — described in a 1988 interview in The Grocer, as a “cheap image”. 

Pink on the up
Gabay believes the turning point for rosé globally began in 2007, when there was a “massive increase in production and consumption… [and an] increase in marketing focusing on pale pink ‘Provence-style’ rosé and a lifestyle image of beaches, pools, glamour and millennial-girl pink fun”. Perhaps not surprisingly, this was also the same period when social media and the iPhone, with its high-quality camera, appeared. Consumers could now photograph themselves sipping pink while next to a blue pool, and posting this idealised Provence-style vision to the world.

In 2014, French rosé production rose by 50 percent to 7.6m hl, well ahead of Spain, the US and Italy. While global consumption of still wine remained more or less stable between 2002 to 2015, pink wine increased by 30 percent, according to the French government-backed research agency FranceAgriMer.

Gilles Masson, director of the region’s Centre d’Expérimentation et de Recherche sur le Vin in Provence, thinks the phenomenon was “both very progressive and spontaneous” and a result of a steady process that began at the beginning of the century. It was not planned, but happily coincided with some segments of the market turning away from heavy, high-alcohol styles. “It’s the result of a long conversation with consumers who wanted something lighter. I don’t know if the changes in winemaking, especially harvesting at night, are the cause or the effect of the change in style. I think the effect was mutual.”

During the same period, the colour pink itself was undergoing an Instagram-driven renaissance, becoming so ubiquitous in design and fashion that a popular version acquired the name “Millennial pink”. And winemakers such as Gavin Quinney of Château Bauduc in Bordeaux confirm that across the world, pale, Provence-style pink is most consumers’ first choice. Again, Masson is clear. “The colour was not a marketing choice –it happened naturally, there was no study.” 

When trying to explain why rosé now outsells white in French supermarkets and sells so well across the world, Masson says that, in France at least, women have been crucial. “In supermarkets, it is women who do most of the shopping. A few years ago they had difficulties finding red to please their men,” he says. The beauty of rosé, he adds, is that it’s not complicated and people feel they are less likely to make a mistake — a social faux pas — whatever rosé they choose. Not only that, but the wine style, being lighter and less tannic, meant that the women themselves enjoyed it. “They imposed their taste and choice on their men. Men used to say rosé is for women. We don’t have any data, but I often see how consumers react. Men grimace at first, then they enjoy the wine.”

Masson’s theory is supported by AgriMer figures, showing the percentage of French women who declared themselves to be non-wine drinkers dropped dramatically from 47 percent in 2010 to 39 percent in 2015.

Hollywood pink
No discussion of the rise of rosé would be complete without a reference to “Brangelina”. The 2013 launch by Brad Pitt and his then wife Angelina Jolie of a Provence rosé made for them at Château Miraval by the Perrin family of Château de Beaucastel certainly gave the wine style and region a big dose of Hollywood glitter.

However, it was Sacha Lichine, another outsider to Provence, who deserves a lot more credit. Lichine’s larger-than-life, half-Russian, half-American father, Alexis, had shaken up Bordeaux when he bought an estate in Margaux, renamed it Prieuré-Lichine and pioneered wine tourism in a part of France where it was previously almost unknown. Following the sale of that château, Sacha — a similarly memorable character whose appearance and self-confidence are reminiscent of Orson Welles — made similar waves in 2006. Having bought an estate called Château d’Esclans, and with the help of top Bordeaux winemaker Patrick Léon, he launched a pale-hued barrel-fermented wine called Garrus. Its €80.00 ($95.00) price tag made it the most expensive rosé in the world.

Lichine’s strategy for selling Garrus and his more commercially priced Whispering Angel rosé relied on shoe leather. As Alex Hunt MW, managing director of the London distributor Berkmann, says: “He must have visited and revisited almost every single state in the US and every island in the Caribbean.” Hunt believes that, from the outset, it was the beautifully packaged Whispering Angel that opened the way for other rosés. “What Lichine did was bring together elements that seemed to be quite incompatible: a fresh easy-to-drink wine, made with the same care as a fine Burgundy; out of control St Tropez beach parties and an immaculately manicured château.”

Gilles Masson shares the credit more broadly. “We are lucky to have the stars of the region, and they are lucky to have us. We worked for many years before they arrived and they benefited from the visionaries of 30 or 40 years ago. Domaines like Ott and Minuty were the precursors but lots of work was done by little estates and coops who worked for quality and focused on technology, technique and brain power. The brain lies at the heart of rosé production.” However, he adds after a pause, “when it comes to image and export success, the stars brought a lot”. 

Still, while Masson says: “It’s flattering to be copied and to be a reference for the category, it’s also dangerous”. He adds “it would be a shame if all rosé were the same colour. There is a lot of responsibility for Provence to be the leader and show difference, knowhow and terroir. A colour doesn’t make a wine.”

Will rosé ever be taken as seriously as the finest reds and whites? Masson says that “even if the average price has gone up, it would be very difficult to reach the price of top whites. There are wines that are priced for pleasure and wines that are priced for prestige. Wine has to link to emotions, sharing and conviviality, holidays, savoir-vivre. People will pay more, but it will be long before people pay a lot more.”

Gabay sees a “Jekyll and Hyde scenario with, on the one hand, serious rosé and on the other, the market being swamped with commercially successful pale pink”. 

More rises and falls are inevitable. 


Wine, It Really “Can”!

You might know that I had many concussions playing soccer, and when you read this you will think Frank really lost his mind. But you will not be believe it, it is  something you might want to laugh about… Wine in a can.  But please don’t, it is a real and considerate wine project!

This is not some “cheap, ersatz” grocery store, corner liquor store product.  The guys at West & Wilder are very serious about this venture!

West & Wilder Proprietary White Blend
GGWC 22.00 net
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The “White” is a blend of Sauvignon Blanc, Vigonier, Chenin Blanc, Chardonnay and a whiff of Muscat.  Low alchol (12.5%).

Quality: Beautiful and delicious, refreshing and uplifting wines that make you smile. West & Wilder craft great wines through their long term & insider relationships.

Convenience: Removing the mystery from when or how to enjoy with a conveniently sized and fresh package. Enjoy now. It’s that easy.

Responsibility: The sustainable and recyclable solution, cans are simply the best and safest way to carry your wine. Over 33% more efficient than bottles.

It is not Chateau Margaux, but a fun and well-made “party, July 4th, back yard BBQ, or just sipping on the porch” white wine!  It comes packaged in 3 x 250ml cans (equivalent to 1 bottle = 750ml).  Give it a try, you will be happily surprised.

We sell it (ideally) in the equivalent of 1 case (9 Liter),   12 packages of 3 cans each. This will make for great July 4th party tasting!

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Blockbuster White, under $35!

The precipitous drive to the vista point has you on edge. Sensing you are close, you roll the window down and the crisp breeze carries in scents of lemongrass, honeycomb, wildflowers and oregano. Together you sit on the hood of the car with a blanket wrapped around your shoulders and share a snack of Asian pears and salted Marcona almonds. You made it and it was worth it. But it’s just beginning. The wine is a blend of 63% Grenache Blanc & 37% Roussanne, and was sourced from the  Alta Colina Vineyard in Paso Robles.

Sans Liege 2016 “Call to Arms” Proprietary White, Paso Robles
GGWC 33.99 Net
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Jed Dunnuck 93 Points: A blend of  Grenache Blanc and  Roussanne, the Sans Liege Call to Arms comes entirely from the Alta Colina Vineyard in Paso Robles and was barrel fermented and spent 18 months in a combination of stainless steel, new French oak and neutral barrels. This total blockbuster white is locked and loaded with notions of butter citrus, tropical fruit, orange blossom and spice. Big, rich, unctuous and opulent on the palate, with beautiful depth and richness that never seems heavy. It’s a sensational wine that will be a giant killer in blind tastings.

Robert Parker: “A blend of Grenache Blanc and Roussanne, the 2016 Call to Arms offers up a pretty bouquet of lemon oil, honeycomb, melon and peach. On the palate, the wine is medium-bodied, supple and texturally glossy without being overbearing, underpinned by juicy acids and finishing with chalky grip. This reminded me of a cool vintage from the Rhône valley’s Château des Tours.”

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World Champion Warrior’s Napa Cabernet!

I must admit a slight bias due to the fact that I am a San Franciscan, but it was sure exciting to see the Golden State Warriors bring home a 2nd straight NBA championship! With Stephen Curry at the lead, our Warriors swept through the competition clinched the title!

While people are talking about the Warriors creating a dynasty, there is another dynasty being created as well! Domaine Curry’s inagural 2015 Cabernet Sauvignon has hit the market as a very limited and highly rated release!

Produced by Stephen Curry’s wife, the restaurateur and Food Network star Ayesha Curry, the 2015 Domaine Curry Cabernet Sauvignon received 94 Points from wine critic James Suckling! Given the limited 200 case production and high-profile media attention this wine will sell out fast!!

Domaine Curry 2015 Cabernet Sauvignon
GGWC 94.99
Order four bottles and we’ll ship it to you
in the original wood etched box! 

This rich, fruit forward wine consists of a blend of 85% Cabernet Sauvignon, 11% Cabernet Franc, and 4% Petit Verdot. It was aged for 16 months in French Oak giving it an intense mouth feel and an aromatic nose balanced by smooth tannins.

James Suckling 94 Points:  “Dark-berry and spice character with dried herbs. Extremely aromatic. A full-bodied red on the palate with very dialed-in fruit and hints of violets and mint. Long and sophisticated. Hard to resist”

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95 Point Mark Herold Gem!

Kevin Carriker started out in a wine store in San Francisco, making his way via some Napa and Bordeaux wineries where he did everything from working the tasting room, cleaning and topping barrels to participating in the harvest.  In 1990 he worked a crush at Grgich Hills and from here he decided it was time for the big leagues. In 1994 he made his first wine and in 1998 he purchased the Coombsville property.  With the help of “ace winemaker” Mark Herold he has  been producing killer Cabs for years. Mark does not need any intro, but for those who don’t know him, he worked at Phelps, Hestan before creating Merus (he sold this years ago) and becoming the full-time winemaker at Kamen in 2001 where he has made amazing high-scoring wines and of course his own well-regarded Mark Herold label.

Kobalt 2015 Cabernet Sauvignon, Napa Valley
GGWC 93.99
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Robert Parker 95 Points:  “Deep garnet-purple colored, the 2015 Cabernet Sauvignon is profoundly scented of black cherries, warm blackberries, black plums and licorice with touches of cedar chest, Indian spices and dark chocolate. Medium to full-bodied, rich, opulent and full-on seductive with its plush tannins, layered ripe fruits and exotic spices, it finishes long and perfumed.”

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Heidi Barrett’s ONLY White Wine is Back!

The only white wine from La Sirena, this Moscato is an unusual, delicious dry (not sweet) expression of Muscat Canelli. In its signature blue bottle, Moscato Azul has become a fan favorite for its drinkability, perfumey aroma, crisp acidity, and ability to pair well with many different dishes. It’s especially perfect during the spring and summer time on warm days.

Actor Alan Rickman, of Bottle Shock fame, once remarked that “it was the most delicious thing ever to pass through my lips.” Can’t argue with that!

La Sirena 2017 Moscato Azul (Dry), Napa Valley
GGWC 29.99 net
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The 2017 Moscato Azul is a clear white-gold color, with vibrant clean aromas of bright tropical fruit and jasmine -honeysuckle floral notes. Crisp and round across the palate, with flavors of pineapple, lychee fruit, and white nectarine. It has a clean finish with bright acidity, and an elegant, polished profile. The 2017 marks the 15th release of Moscato Azul, our proprietary white wine recognizable by its unique style and consistency each year. Reminiscent of dry Riesling with a bit of minerality and lime peel in the finish when served very chilled. It has tons of flavor without weightiness, enticingly fresh and lively, crisp and dry in the finish.

Robert Parker says: ”A wine that Heidi Barrett does better than just about anybody in California is her unbelievably fun Moscato Azul… .. Reminiscent of northern Italy’s famous Moscatos. A slow cold fermentation renders a wine with an explosive perfume of spring flowers and tropical fruits. This is an ideal aperitif or breakfast wine, or it can be enjoyed at the end of a meal ”. And… ”Barrett has hit pay dirt with a lively, consumer-friendly dry Muscat… It’s a shame more California wineries don’t produce these wines.. It is fresh, light bodied, and crisp… seductive aromatics”.

Also check out:


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A MUST HAVE 95+ Rated 125 case “Delicate Red”

Founded by husband and wife team Sarah and Chris Pittenger in 2009, Gros Ventre 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 2015 “First Born” Pinot Noir
GGWC 64.99 net
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Robert Parker 95+ Points: “Pale to medium ruby-purple in color, the 2015 Pinot Noir First Born has pronounced notes of crushed black cherries, fresh raspberries and pomegranate with touches of roses, menthol, black soil and fungi. Medium-bodied and delicately crafted with a firm frame of very ripe, very fine-grained tannins and seamless freshness, the red fruit and earthy layers give way to a good, long, perfumed finish. 118 cases produced.”

Winemaker Notes:First Born is Gros Ventre’s flagship cuvée – a barrel selection of the best lots in a given vintage. The 2015 is comprised of 5 barrels sourced from an undisclosed vineyard in the Fort-Ross Seaview AVA, plus a single barrel of Campbell Ranch Vineyard (Annapolis). First Born is typically the boldest, most fruit-laden wine, but also shows some of the brightest acidity. This is the first year we’ve ever put 60% new oak in any wine, but this dense and structured beast called for it and is reveling in our decision. It chews up the new French oak and subtly integrates it with dark red and blue fruit notes, plus Asian 5-spice, orange peel, clove, and vanilla bean. The palate is flooded with fruit tannins, and finishes with a mouth-watering acidity.

Also check out their very limited production Gros Ventre 2017 Vermentino

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Araujo / Reuling winemaker’s 175 case Chardonnay Jewel!

Chamboulé was founded in 2011 by Matt Taylor (winemaker at Araujo & Reuling) who acquired three estate parcels in Napa Valley and at the Sonoma Coast. These wines have a unique vision and express Matt’s desire to showcase the beauty of the sites he is proud to work with in the most traditional ways possible. These are expressive, mind-blowing wines.

Chamboulé 2014 Chardonnay, Estate Sonoma Coast
GGWC 64.99 NET
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The 2014 Chamboulé Chardonnay offers up honeyed orchard fruits on the nose. Dense, balanced structured in the mouth, flavors of  baked apple tart, cream, freshness. The wine builds in flavor across the palate then explodes on the finish, very clean and bright. The fruit is sourced from Heintz Vineyard and was harvested by hand based on skin maturity.  Only 175 cases were produced!

Robert Parker 94+ Points: “Coming from the Heintz Vineyard, the 2014 Chardonnay Y.T.E. reveals an oxidative style, which really works for this wine, with plenty of brioche, ginger and baker’s yeast notes over a core of baked peaches, pineapple pastry and praline. Light to medium-bodied, the palate has a very elegant silkiness to the texture while maintaining a great intensity of warm stone fruit and spicy flavors, plus a long and savory finish. 175 cases were produced.”

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