We have 12 bottles of this highly rated, cult Chardonnay available this morning. If we sell more than the 12 bottles, we can put you on a waiting list for next month! $109 per. The wine sells up to $150; Dallas prices $119-$129. Rex & Michele
Part mystic, part great winemaker and long-time veteran of the Napa Valley wine scene, John Kongsgaard continues to turn out a bevy of exciting and compelling wines from his family's vineyards high in the cool, rocky soils of Coombsville in the southeastern sector of Napa Valley. Robert Parker
email us at masutawines@gmail to be put on waiting list for more of this gorgeous Chardonnay!! For full write-up click here.
We sold out of this wine in May. Another shipment just arrived, direct import. Retail pricing $29.50, This offer $23.50 per bottle. Read more
2013 STAGLIN FAMILY ESTATE CHARDONNAY SALUS
RELEASE PRICE: $75
YOUR PRICE: $45.00 PER (lowest price in country)
5% off 6, 10% off 12
42 bottles available
We have tasted Staglin Chardonnay Salus Estate various times over the years, but not year in, year out. It has not always been readily available. Read more
We have 5 cases of the 2012 Ancien Carneros Chardonnay. They made a total of 520 cases. This is a full bodied Chard made in the style of white Burgundy. We tasted it at room temperature and found zero flaws. This Chard has extreme complexity due in large to the components used in its creation. The vines are from the original Wente and Robert Young clone plantings. The fruit comes both the Napa and the Sonoma side of Carneros. Though both sides get the cooling breezes which Chardonnay so loves. Mineral components are different with the Napa fruit being richer in volcanic soil and Sonoma fruit polished by kimmeridgean minerality, so when blended in a single bottleing the result is a multi- layered combination of flavors. Both new and old French Oak was used in the finishing, so there is oak but this Chard is in no way over oaked. The flavor profile carries a component of lemon meringue and honey dew from the beginning to the finish but along the way there is peanut and pistachio, orange blossom and zest. The nose is filled with flowers and that floral component is found at mid palate and continues through a big finish of apricot and spice. Oh and there is butter, the kind which develops in Premiere Cru Chassagne, and this Chard will remind one of Chassagne Montrachet. The lowest price we could find on this release is $40.00 and at forty we think it blows away the $60.00 Chards we have tasted.
We are able to offer the 2012 Ancien Carneros Chardonnay at Normal $40.00 - Sale price $35.00 per, 5% off 6, 10% off 12,
5 CASES ONLY
All of the very best, Rex and Michele
P.S. Excellent structure, this one will drink an easy 5 years. R
2012 Ancien Carneros Chardonnay
about the vineyard...
Our Chardonnay owes it style, depth, and structure to intensely ﬂavored, low yielding, heirloom clones growing in two Carneros vineyards: on the Napa side, the Toyon Farm and on the Sonoma side, the Sangiacomo family's Vella Ranch. We hand-selected the cuttings ourselves, from older vineyards in the Carneros area. These cuttings are reputed to have origins tracing to Paul Masson who imported them from Burgundy in the early 1940's, from none other than Louis Latour's
renowned Corton Charlemagne vineyard. These selections are often referred to as "Old Wente" or "Robert Young," denoting the sourced mother blocks in the 1960s.
about the vintage...
A cool, consistent, balanced vintage, 2012 made people up and down the wine-producing valleys smile. There was little to no frost through bud break. A mild and dry spring encouraged good fruit set. And the summer saw consistent stretches of sunny days with temperatures peaking in the mid- to low-80's--perfect conditions for ripening. Temperatures remained cool and the rains held off throughout the harvest, allowing the fruit to naturally and evenly ripen, developing good sugar levels and full, rich, ripe tannins.
about the wine...
We aspire to guide our Chardonnay toward a layered, complex, and expressive style that develops gracefully in the bottle and shows enticing minerality, vivacious fruit, length and structure. For us, the watchword is balance. We pressed the grapes as whole clusters, settled and fermented entirely in French oak from four different coopers, chosen for their unique synergism and support of the fruit on the palate. Nearly half of the barrels were new. We used a variety of yeasts, including native strains, and fermentation proceeded evenly and slowly, averaging a cool 55°F. The wine was aged on its yeast lees, which were stirred weekly through the spring. 520 cases produced.
Announced by rich aromatics of melon, pear, and ﬁg accented with Granny Smith apples and tangerine. Chalky, wet stone and graphite add nuance, topped with decadent creme brulee and brioche. Intense palate weight and luscious fruit tannins ﬁll the mid-palate,ﬁnishing mouth-ﬁlling minerality. Citrus ﬂavors are intermixed with peaches and cream and citron notes and just a hint of pineapple. Cardamom, and toasty biscotti notes, liven the palate, leading into the ﬁnish which is long, layered, and complex. The tannins, minerality, and acidity that are the calling card of well-raised, true Old Wente Chardonnay are in full display
Patz & Hall's Chardonnays and Pinot Noirs consistently earn 90+ ratings from leading wine publications, particularly Wine Spectator, Wine Enthusiast andWine Advocate, which endorsed Sonoma as a "viticultural Shangri-La for Pinot Noir (and) Chardonnay."
Patz & Hall has been one of the most prominent names in the cult and collectable arena of both Pinot Noir and Chardonnay. Today, we would like to offer two Patz & Hall wines. Both are very hard to obtain and both are offered at some of the best prices nationally. The Sonoma Coast Chardonnay listed below, is discounted to the lowest price nationally at $29.50 when purchasing a case. The Jenkins Ranch Carneros Pinot Noir is not only legendary in and of itself, the Jenkins Ranch vineyard has been producing some of the world's best Pinot Noirs since the late 1960s. These wines have not been offered in the state of Texas until today.
All the best, Rex & Michele
Patz & Hall formed their partnership in 1988, produced their first Chardonnay in 1994 (Carr Vineyard Mt. Veeder Chardonnay), and their first Pinot Noir in 1996 from Hyde Vineyard. The wines are a joint effort between winemakers James Hall and Anne Moses and the sales and marketing team of Donald and Heather Patz. Between them, they have made wine at Flora Springs, Honig Cellars, Far Niente and Cain Vineyard.
The Sonoma Coast Pinot Noir is a benchmark for that appellation and their other single-vineyard Pinot Noirs (they work with about 15 vineyards) are consistently in the top echelon of California. They source grapes from regions ranging from the Santa Lucia Highlands to Mendocino County. There are two vineyards they source Pinot Noir and Chardonnay from: Alder Springs Vineyard in Mendocino and the Hyde Vineyard in Carneros. Production is approximately 10,000 cases of Pinot Noir per year and 15,000 cases per year of Chardonnay. Although known for distinctive single vineyard bottlings, the lesser priced Sonoma Coast appellation Pinot Noir is a consistent performer year after year.
The winery was bought by Ste. Michelle Wine Estates in mid-April 2016. The sale included the inventory of wines and interests in the winemaking facility and visitor's center in Sonoma. The wines will still be made from Chardonnay and Pinot Noir vineyards in the Russian River Valley, Sonoma Coast and Carneros. All four of the founding partners including winemaker James Hall will remain with the winery to ensure continuity.
The wines are sold on the website and some releases enter the retail marketplace. A visitor's center is located in Sonoma just north of the Eighth Street wineries, within biking distance of Sonoma Square. Several tasting options are available for drop-ins and seated appointments. from pinotfile
Jenkins Ranch Sonoma Coast Pinot Noir 2013
$55.00 per, 5% off 6, 10% 0ff 12, can mix
94 Points Wine Enthusiast | December 2015
"This wine comes from a vineyard planted in the early 2000s in the Sebastopol Hills by Charlie Chenoweth for the Jenkins family, a country music trio consisting of Nancy Jenkins and her two daughters. It is inviting and seductive in black cherry and baking spices. Tightly wound, it has nuance and a lingering afterthought of savory pepper and meat." - Virginie Boone
93 Points Wine Advocate | December 2014
"From Dijon clones 667 and 777, the 2013 Pinot Noir Jenkins Ranch spent time in 60% new French oak. Its deep ruby/purple hue is followed by beautiful aromas of wild mountain blue and black fruits, sweet raspberries, forest floor and spring flowers. As this meaty, rich, complex Pinot sits in the glass, notes of slow-cooked pot roast and bouquet garni also emerge. Already delicious, this beauty should continue to age nicely for 7-10 years." - Robert Parker
91 Points Wine Spectator | September 2015
"Dense and layered, with complex dark berry, fresh earth, cedar, sage and licorice notes. Gains depth and muscle, making a strong showing on the finish, where the flavors are intense and persistent. Drink now through 2021." - James Laube
91 Points Vinous | May 2016
"Full medium red. Aromas of dark plum and licorice complemented by torrefaction notes of roast coffee and smoked meat. Sweet, plush and easygoing, showing good flesh to its red fruit and spice flavors. Less penetrating and delineated--as well as less tannic--than the other 2013 pinots here, this wine is accessible already. 2015 - 2020" - Stephen Tanzer
Sonoma Coast Chardonnay 2013
$32.75 per , 5% off 6, 10% 0ff 12, can mix
$29.50 lowest price on web with case pricing
93 PointsWine Enthusiast
"A well-crafted blending from several marquee vineyards within the producer's portfolio, this is a subtle, flirty and floral white, vibrant and dusted in minerality. An intense back beat of oak and power balances on the finish, in between a flurry of complex, compelling pear, apple and salty hazelnut." - Virginie Boone
Rex is back on his seafood kick so this time he cooked cod and again he opened a bottle of this Chablis from the Collins Collection so that I would not complain about his fish fixation. We will soon be moving on to the 2013. So, if this was one of your favorites as well, get it now. I am sure the 2013 will be just as fabulous, but there is something about this 2012 that I even converted my non-white drinking sister into appreciating great white Burgundy!!!. We review this wine every time it becomes available because we love drinking it. At the end of the email you will find a chili recipe . The Chef at Classic Café prepared this Chili to pair with the Chablis for a lecture tasting we did there in the winter. That was one of my all time favorite pairings. I included the recipe from the chef at Classic Café....I know it is not chili season, but it is something to try!!!
The Grand Roche has been sold out for every vintage since 2009!
$35.00 per bottle, 5% off 6, 10% off 12
Read about specific flavor profiles below.
Michele & Rex
2012 Grand Roche Chablis
Getting Michele to eat seafood is not always easy, but she does like halibut. Getting her to eat seafood two days in a row is usually impossible. When I told her I was cooking halibut for lunch she began to air her grievances regarding" seafood again today". When I explained I had chosen the halibut to try with the 2012 Grand Roche Chablis ( her favorite white wine currently) she had no complaints at all. This is highly structured chardonnay with lively mineral composition. The flavor profile encompasses peaches and apricot laced with limestone and wet stones. The Grand Roche is virtually unoaked. Though the finish is long it reaches a totally refreshing crispness at the end. We did the halibut in the oven, wrapped in foil with olive oil, butter, white wine, garlic, squash and zucchini. Michele ate the fish and she has now wandered off with the wine.
2012 Domaine Grand Roche Chablis
Chablis is that place in the far north of Burgundy which grows some of the most unusual and exquisite Chardonnay on earth. The climate is cool and the soil is kimmeridgian ( filled with ancient seashell) along with flint and chalk. Chablis is about purity of Chardonnay fruit combined cascading minerality. I prefer the un-oaked variety so that the mineral finish is unencumbered. The Domaine Grand Roche Chablis is un-oaked. Lemon infused with apricot and just a hint of something tropical ( mango?) are the make-up in this wines main flavor profile. The acids are tingly and refreshing. With spicy sausage and jalapeños this Chablis is totally cleansing. The lemon and apricot is apparent on the front palate, the finish is incredibly crisp. With mustard potato salad and coleslaw this Chablis is brightening, adding a freshness to the side dishes. The minerality becomes much more apparent when not fighting off a variety of fiery peppers. 780 Cases produced ( barely enough for summer)
**We retasted again last night at Jim & Lynda McDevitt's house, owner of Corner Wines. Of course, we opened another bottle as the first disappeared really fast. The wine is outstanding....and Jim is on board with it as well!!!
The Classic Cafe, Roanoke
Youts reached back to his West Texas roots for a dish his family used to throw together after Thanksgiving. The family typically roasted and smoked turkeys for friends and relatives, so there was plenty to go around. A surprise ingredient is leftover turkey gravy, which gives the chili all the flavor from the turkey-pan drippings - otherwise lost in a leftover dish. "It gives it that roasted and cooked flavor," Youts says. In his kitchen, he flavors his gravy with a mirepoix (chopped carrot, onion and celery) made from the vegetables roasted with the turkey, but home cooks can use whatever gravy they traditionally prepare.
NEXT-DAY TURKEY CHILI
*1/4 cup vegetable oil
* 2 cups chopped white onions
* 2 cloves garlic, minced
* 15-ounce can peeled whole tomatoes, undrained
* 1 cup leftover gravy
* 5-ounce can diced green chiles
* 1 tablespoon chili powder
* 2 teaspoons salt
* 1 teaspoon chopped fresh oregano
* 1 teaspoon ground cumin
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon Tabasco sauce
* 4 cups cubed or shredded cooked turkey meat
* Shredded Monterey Jack cheese, avocado slices and chopped scallions
In a heavy-bottomed soup pot, heat oil over medium heat. Add onions and garlic and sauté until translucent. Stir in tomatoes with juices, gravy, diced green chiles, chili powder, salt, oregano, cumin, red pepper flakes and Tabasco sauce. Simmer 15-20 minutes to allow flavors to meld, using spoon to break up whole tomatoes. Stir in turkey and simmer 15 minutes longer. Serve with shredded Monterey Jack cheese, avocado slices and scallions.
The proof is always in the glass!