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Featured Wines

Welcome to Featured Wines

On occasion, we feature either individual wines or a particular winery or event. Read on for current “Wines of the Week” and other Featured Wines!

 Wine of the Week: 7 August 2018

Chateau des Ormes 2005 Sauternes 750ml – Full Retail – $37.99 :: Club Card Special – $24.99

You can’t talk about world class dessert wine without talking about Sauternes. It takes very specific climatic conditions to form the fungus botrytis cinerea, more diplomatically called noble rot, and luckily the Graves region of Bordeaux has it.

Grapes affected by this “noble rot” effectively become raisinated on the vine, requiring to be harvested by hand late in the season. This labor intensive process creates a concentrated, rich, sweet, age-worthy white wine from grapes that yield next to no juice.

As indicated by the vintage, these are wines one can age – ten, twenty, thirty years, and longer. And the food pairing options are where things get really interesting. Sauternes acts as a beautiful foil to blue cheeses, salty or fried foods, or spicy and exotically flavored dishes.  

Chateau des Ormes has about fifteen acres planted for this wine, and the blend is as follows: 70% Semillon, 25% Sauvignon Blanc, and 5% Muscadelle. It takes four to five passes through the vineyard to successfully harvest the grapes and the wine is aged for at least 18 months before release.

Wine of the Week: 9 July 2018

Chateau Vaugelas 2014 Corbieres Rouge – Full Retail – $21.99 :: Club Card Special – $14.99

A couple hours north of the Spanish border, one finds a wine producing region called Corbieres. Much like wines made in the Cotes-du-Rhone, the main players here are Grenache and Syrah, with a whole host of other blending grapes.

The fruit for Chateau Vaugelas’ wine comes from vineyards at the foot of the Alaric Mountain due east of Carcassonne. And yes, the scenery is as beautiful as you would expect the mountain country of southern France to be. It’s enough to make you want to quit your job and flee the country.

The wine itself is a blend of Syrah to the tune of 60%, with the remaining constituents of the blend made of equal parts Grenache and Carignan.

True to form with other beefy, southern French reds this is another great go-to wine for ribs, grilled steak, and hard aged cheeses.

Wine of the Week: 15 June 2018

Chateau Gazin Rocquencourt 2011 Pessac-Leognan – Full Retail – $34.99 :: Club Card Special – $19.99

Chateau Gazin Rocquencourt has existed in some form or another since at least the 1600’s, and its wines have been lauded since at least 1874 when the Bordeaux wine guide Feret noted their wine and terroir, remarking about the superb quality of their gravelly hilltop vineyards in Leognan.

The wine itself is a blend of Cabernet Sauvignon and Merlot which is aged in a blend of new and older French oak. And true to form for red Bordeaux at seven years of age it doesn’t show any signs of slowing down, still displaying plenty of red fruit flavors intermingling with cooling herb notes somewhere between eucalyptus and mint.

It should age to well past the 10 year mark and for those inclined towards published reassurance:

“89-91 / 100 – A sleeper of the vintage, a beautifully concentrated, rich Graves and a sexy claret.”

Robert Parker – April 2012

Wine of the Week: 3 June 2018

Monastero Suore 2016 Coenobium – Full Retail – $22.99 :: Mixed Case Discount – $19.54


Nothing says cool like Cistercian nuns making white wine in Lazio, Italy. Our ladies of the vine are making this wine out of the grapes Trebbiano, Malvasia, and Verdicchio planted in vineyards located over old, volcanic soil.

The minuscule production of the wine that they make (1000 – 1500 cases per year) means that they aren’t trying to be the next Santa Margherita, in fact just the opposite.

Their use of a decidedly “boring” label, indigenous (but not popular) grapes, and an old technique of leaving the grape skins in contact with the juice, means that they are instead vinifying a wholly unique wine made specifically for fans of the traditional style and the sustainability of the monastery.

The wine is nutty, slightly savory, sometimes inspiring thoughts of fresh dough. Very cool juice.