Saturday, September 28, 2013

Beer brewed Rye Bread....

Brewed with RYE BREAD!

Apostelbräu’s historic Roggenbier {Rye beer}...$5.99 / pint

“A most unusual journey to create a most unusual brew “
The objective?
To create a beer that truly captures the complex flavors and aromas of rye (“roggen”), a scrappy and highly nutritious grain.
Ingredients used:
Malts: 55% Rye Malt (including roasted rye malt), Caramalt, Vienna Malt
Hops: Bavarian Mandarin {a new German varietal}, continuously-hopped during the 90 minute boil,  Tettnanger: for dry-hopping
Yeast: English ale yeast for primary fermentation. Bottom-fermenting yeast for secondary fermentation
Brewing process:
The lautering took place over 24 hours and was immensely labor-intensive!  The brewmaster’s lautering equipment barely survived it!Primary Fermentation: On the second day, the brewmaster, Rudi Hirz, added his homemade flat rye bread to the fermenter. His rye bread is made from 100% rye malt and liquid ale yeast; he allows it to ferment for one day before baking in his pizza oven at 356°F.  The idea of using 100% rye bread was originally conceived by Rudi’s professor at the University of Weihenstephan, Dr.Narzis, who had wanted to test this idea for many years but never got around to doing it. To begin, Rudi dissolved the rye bread in water for two-to-three days to evaluate the  flavors and aromas that developed. Pleased with the results, Rudi then added a large quantity of rye bread (5% of the total malt by weight) to the fermenting beer. In order to avoid any risk of infection the bread was transferred directly from his pizza oven to the fermenter, across separate buildings no less! By adding the rye bread to fermenter (instead of the brewkettle), the complex volatile flavors/aromas are allowed to develop to a greater extent (in the brewkettle many of those flavor compounds would be boiled away). After primary fermentation, the yeast, hop residues, and residual bread were separated from the beer by centrifuge.Secondary Fermentation: Four weeks in bottle with bottom-fermenting yeast, so as to eliminate any fruity or estery characteristics that could diminish the flavors and aromas of the rye.Flavors/Aromas:  Intense aromas of rye bread with a sophisticated, tart undercurrent from the rye malt. A deceptively simple and elegant beer hiding a disarming complexity.

- 5.2% ABV

Friday, September 27, 2013

Creme Yvette is here!

Creme Yvette Liqueur..$31.99
THE REMARKABLE HISTORY of Crème Yvette begins in the late 19th century. It was first produced and sold in the USA in approximately 1890 by the Sheffield Company of Connecticut. Subsequently, it was purchased by Charles Jacquin et Cie., America's Oldest Cordial Company, in 1900, at which point, Crème Yvette was sold throughout the world.

The Cooper Spirits Company is proud to make the re-introduction, nearly a century later, and revive this icon of the golden age of cocktails. Today, Crème Yvette is hand crafted in France.

CRÈME YVETTE is an all-natural blend of four berry fruits—mûre, framboise, cassis, and fraise sauvage— blended with dried violet petals from Provence. Only the finest fruits and violets are selected for the Crème Yvette infusion. Quite simply, we lend the highest degree of care and attention to the integrity of our product. We utilize a vinimatic maceration process; the vinimatic “pressoir” employs a pneumatic press to extract intense, rich flavor from our fruit and botanical blend. As a final touch, we add a touch of honey and orange peel.
Crème Yvette is incredibly well crafted, near Bordeaux, France.
The primary tasting notes are intense, rich berry fruits, matched with the depth and sophistication of a subtle botanical overtone.

Tallgrass Beer Tasting this week!

This Weekend's Tastings!
September 27 from 4-6pm
The Wine and Cheese Place - Forsyth
7435 Forsyth Blvd, Clayton MO 63105

Tallgrass Ethos Dry-Hopped India Pale Ale
Tallgrass 8-Bit Pale Ale
Tallgrass Buffalo Sweat 
Plus taste...
Tallgrass Zombie Monkie Post-Apocalyptic Porter (not available for sale)

Come taste Bond Street Gin and Mulligans Bourbon
The Wine and Cheese Place
7435 Forsyth Blvd, Clayton, MO 63105
Friday, September 27th from 4-6pm
Bond Street Gin
Mulligans Bourbon


This Weekend's Tasting and NEW BALLAS!
September 20 from 4-6pm

The Wine and Cheese Place - New Ballas
457 N. New Ballas Road in Creve Coeur

New Holland Dragon's Milk 
New Holland Ichabod Pumpkin Ale 
Left Hand Stranger 
Rogue Voodoo Doughnut 
Weihenstephaner Korbinian 

Stone Enjoy By 10.25.13

In stock at all stores.

Took it offline as we are near the end already.
This beer is intended to be drunk fresh, so if you reserve it online, you must pick up by Monday Sept 30 at 7pm or we will put it back out on Tuesday.   We just don't want to sit on it.

Stone Enjoy By 10.25.13 IPA...$6.49
Style: Double IPA
ABV: 9.4%
Bottling On: 09.20.13
Enjoy By Date: 10.25.13
You have in your hands a devastatingly fresh double IPA. While freshness is a key component of many beers - especially big, citrusy, floral IPAs - we've taken it further, a lot further, in this IPA. You see, we specifically brewed it NOT to last. We've not only gone to extensive lengths to ensure that you're getting this beer in your hands within an extraordinarily short window, we made sure that the Enjoy By date isn't randomly etched in tiny text somewhere on the label, to be overlooked by all but the most attentive of retailers and consumers. Instead, we've sent a clear message with the name of the beer itself that there is no better time than right now to enjoy this IPA.

Stone Enjoy By 10.25.13 IPA Availability

  • Northern California 09/25/13 Fermenting #EnjoyBy #NorCal
  • Southern California 09/25/13 Fermenting #EnjoyBy #SoCal
  • Florida 09/25/13 Fermenting #EnjoyBy #FL
  • Louisiana 09/25/13 Fermenting #EnjoyBy #LA
  • Missouri 09/25/13 Fermenting #EnjoyBy #MO
  • Texas 09/25/13 Fermenting #EnjoyBy #TX
  • Washington 09/25/13 Fermenting #EnjoyBy #WA

Wine (beer) Education: Barrel Aged Beer

Wine Tasting at all FOUR locations

Barrel Aged Beer 
September 28 from 11am-4pm.
Taste Boulevard Bourbon Barrel Quad at each location
(each store will also have other wines out to taste)

A little more education: We are going to try to feature either a grape or a wine region each week at our stores. We will give you some background information on the grape or region and feature a wine that highlights what we are featuring. We will taste that wine on Saturday at all four of our locations. We will post it here in our blog and send it out in our emails - click here to sign up for our emails

On our blog, click on the  label "Education" and you can read all of the education articles (see the right column under the heading "labels".

Barrel Aged Beer 

(from a "wine guy's perspective)

A couple of month’s ago I wrote and education article about my own education, as a wine buyer, of Brettanomyces yeast, it’s role in beer and why I don’t like Brett beer (fyi Brett is a considered a flaw in wine.) With the release of Boulevard’s hugely popular Bourbon Barrel Quad coming this week I got to thinking of another “trend” in beer and how as a “wine guy” I have really been won over by the barrel ageing process. 

Flash back 5 years, I’m sitting at a bar in Los Angeles and have ordered a Stone Arrogant Bastard, a beer expert I know suggested that if I can find Stone Beers, especially the Arrogant Bastard I should order it. The bartender mentioned they also have an oak aged version to which I replied “No thanks, oak ageing is for wine”. Boy was I wrong, oak-ageing, whether it be bourbon barrels, wine barrels, or even new oak the barrel ageing of beer much like wine can serve both to flavor and shape a beer and the results are fantastic. Check out this great story from the LA Times for more info about the barrel ageing process. In fact we have created our own bourbon barrel series of beer here at The Wine and Cheese Place, using barrels from our single barrel bourbon projects. Stop by this weekend to sample some of our favorite barrel aged beers and see what all the hype is about.   We have also barrel aged Maple Syrup called Sweet Sophie.  Come in and ask for a taste of that also.  We have a recipe of the week featuring the Sweet Sophie.

Recipe of the Week: Chocolate Walnut Butter

Chocolate Walnut “Butter”

Makes 1 cup
I saw this recipe on the Sauce Magazine Blog, it sounds great, I’ll be trying it out this Saturday, using of course our very own Sweet Sophie Maple Syrup, getting hungry just thinking about it.
  • 2 cups walnuts   ***
  • 3 Tbsp. maple syrup or agave nectar  ***
  • ½ tsp. cinnamon
  • 3 Tbsp. cocoa powder    ***
  • 1 tsp. vanilla extract   ***
  • 1/8 tsp. Kosher salt   ***
  • 1 tsp. olive oil  ***
*** In stock at The Wine and Cheese Place Forsyth
• Preheat the oven to 375 degrees.

• Spread the walnuts in a single layer on a baking sheet. Toast for 6 to 8 minutes, until the walnuts just start to brown and fragrant. Let cool 10 to 15 minutes.

• In a food processor or an industrial-strength blender, add the toasted walnuts, maple syrup, cinnamon, cocoa powder, vanilla and salt. Pulse until combined, about 2 minutes, occasionally stopping to scrape down the sides of the bowl and the blade.

• If needed, drizzled the oil into the food processor while it is running to bring the mixture together. Pulse another 1 or 2 minutes, until you reach your desired consistency. • Butter can be stored, covered, in the refrigerator up to 1 month

Thursday, September 26, 2013

Evil Twin Spicy Nachos recall.

We are told that Evil Twin is recalling Spicy Nachos because of an over-carbonation problem.

If you purchased a bottle from us, bring it back for a full refund.

Evil Twin Spicy Nachos

Wednesday, September 25, 2013

Chapoutier Hermitage Chante Alouette Blanc

Rare white, in stock now

2011 Chapoutier Hermitage Chante Alouette Blanc...$109.99

Possibly the finest cuvee of this wine I have ever tasted, the stunning, rich 2011 Ermitage Chante Alouette comes from three separate parcels on Hermitage Hill (Meal, Les Murets and Chante Alouette) and reveals plenty of white currant, buttered citrus, tangerine oil and honeysuckle along with hints of such exotic fruits as mango. It is a full-bodied, Montrachet-styled, dry white. 
Rated 95/100 Robert Parker, The Wine Advocate
Gorgeous from the start, this bursts with a mix of peach, mango, orange and melon fruit, while acacia, orange blossom and singed macadamia nut notes fill in the background. A lovely mineral edge frames the finish. Shows power and grace. Drink now through 2024. 400 cases imported. –JM
Rated 95/100 The Wine Spectator

Tuesday, September 24, 2013

New vintage of Sbragia Chardonnay -

Another great one....

"I was deeply impressed with the wines I tasted from Ed and Adam Sbragia this year. These wines remain incredibly reasonably priced considering the quality of what goes in the bottle." - The Wine Advocate

2011 Sbragia Chardonnay Home Ranch....$23.99
The 2011 Chardonnay Home Ranch is drop-dead gorgeous. Crushed rocks, butter. white orchard fruit and spices meld together in this harmonious, beautifully crafted Chardonnay from father and son team Ed and Adam Sbragia. The style is very 2011, which is to say focused and energetic, as opposed to the richer Chardonnays Sbragia fans are used to, but that is the beauty of wine -- each vintage is its own story. Anticipated maturity: 2013-2019. 
Rated 91/100 The Wine Advocate

Milagro Tequila Tasting

Milagro Tequila Tasting with

Jaime Salas, Milagro Tequila Brand Ambassador

Wednesday September 25th

$5 per person
Reservations required 314.727.8788

The Wine and Cheese Place

7435 Forsyth Blvd, Clayton, MO 63105


  • Milagro Silver
  • Milagro Reposado
  • Milagro Anejo
  • Milagro Select Barrel Reserve Silver
  • Milagro Select Barrel Reserve Reposado
  • Milagro Select Barrel Reserve Anejo

Bio: Jaime Salas – Milagro Tequila Ambassador, Eastern United States
Combining passion, charisma and originality with an unrivalled knowledge and reverence for the art of Tequila, Milagro Ambassador Jaime Salas is the perfect embodiment of modern day Mexico. Having grown up dividing his time between the creative freedom of San Francisco and Mexico's tequila producing region of Jalisco, Jaime developed an expert knowledge and unique perspective on the country's most famous export, which has informed every aspect of his career since.
What started as an appreciation rapidly became an obsession. Over the course of his regular travels to Mexico, Jaime developedan evolved knowledge of Tequila, deepening his relationship with the spirit and accruing an encyclopedic knowledge of all aspects of it: from the growing of the agave to the methods of production to the end product. Throwing himself into the subject, Jaime sampledcountless tequilas along his journey to expertise, as well as a refined palate and a remarkable collection of more than 300 unique and hard-to-find bottles.
With such singular knowledge, it was only natural that Jaime would devote his career to Tequila, and he soon married his expertise and magnetic personality with his passion for education as a brand ambassador for several prominent tequilas, where he developed his skill for engaging trade and consumer audiences. A true connoisseur and advocate for Tequila, Jaime now brings hisenthusiasm and experience to his role as Ambassador for Milagro Tequila, where his talents are allowed to shine. Whether it'sdeveloping cocktails and custom drinks or encouraging people to explore the unique variants of Milagro, his passion and demeanor helps demystify the world of tequila and encourages people toredefine their expectations of this unique spirit and explore the world of Tequila in greater detail.
Jaime is also heavily involved with the United States Bartender's Guild and has recently completed phase two ofCertificado de Catador Entrenado given by world renowned Master Tequilera Ana Maria Romero. His tequila and mixologyexpertise has been consistently featured prominently at some of the country's top events, including Tales of the Cocktail and Aspen Food & Wine, as well as in a range of national print and broadcast media. He currently resides in Brooklyn, New York, sharing his apartment with hundreds of bottles of Tequila and an equally large collection of vintage sneakers.

Best Cheese in the World!

Back in stock at Forsyth

Dutch Vermeer - Wins - #1 out of 2,504 cheese that participated in 2012

Friesland Campina’s Vermeer cheese voted world champion

"Amersfoort, the Netherlands - During the 29th International Cheese Contest in Wisconsin (USA), Vermeer, a cheese from the ‘A Dutch Masterpiece’ line, was voted the best cheese in the world. The cheese, produced by FrieslandCampina, is a mature cheese with a full-bodied taste, but with reduced fat and salt for the international market. In the Netherlands, it is sold under the name Cantenaar. This is the second time that FrieslandCampina cheese has been voted the best cheese in the world. In 2004 the award went to Rembrandt cheese from the same line."  -- website

MADISON, Wis. (March 8, 2012) – An international panel of expert judges has named a Dutch Gouda-style cheese named Vermeer as the 2012 World Championship Cheese.  Cheesemakers at a Friesland Campina cheese factory in Steenderen, Netherlands, took top honors out of 2,504 entries from 24 countries for their Vermeer, a semisoft, reduced-fat cheese. Out of possible 100 points, Vermeer scored 98.73 in the  final round of judging, during which judges re-evaluated the top 16 gold-winning cheeses to determine the overall champion.  
First runner-up in the contest, with a score of 98.55, is Winzer Kase, a smearripened semi-soft cheese made by Kaserai Grundbach company in Wattenwil, Switzerland. Second runner-up is Appenzeller Kase, made by Karl Germann, of Appenzell, Switzerland, which scored 98.34.
“Thousands of cheesemakers from around the world have participated in the largest technical cheese competition ever held. Every medalist should be extremely proud of their accomplishment,” said John Umhoefer, executive director of the Wisconsin Cheese Makers Association, which hosts the biennial competition. Overall, U.S. cheesemakers dominated the competition, earning gold medals in 55 of the total 82 categories judged. Switzerland came in second among the countries, with seven golds. Canada had six gold medals, Denmark five, the Netherlands four,  while Germany and Spain each took two. Australia and Austria each captured one apiece.

Among U.S. states, Wisconsin dominated with 30 gold medals. New York took nine golds, while California and Vermont earned three. Idaho and South Dakota each earned two gold medals. Illinois, Indiana, Iowa, Minnesota, Ohio and Utah each  took one gold medal.
The World Championship Cheese Contest is the largest technical cheese and butter competition in the world. For more information on the contest, as well as complete results for all entry classes and contest photos, visit

94 Point Spanish

Available online now

See why Robert Parker says..." amazing wine that must be tasted to be believed." -- Robert Parker, The Wine Advocate

2009 Bodegas Casa Castillo Las Gravas...$26.99

Another of my favorite treasure troves for value-priced Spanish wines is Jumilla. This single vineyard 2009 Las Gravas, owned by Jose Maria Vicente, is an amazing wine that must be tasted to be believed. Its intense dense purple color is accompanied by copious notes of kirsch, black raspberries, blueberries and underbrush intertwined with hints of truffles and graphite. Aged 18 months in new French oak demi-muids, it is a full-bodied, stunningly pure blend of 80% Monastrell, 10% Garnacha and 10% Syrah. The old vine Grenache component gives the wine a remarkable layered texture and plushness. The vineyard is planted in limestone and gravel soils at an altitude of 2,200+ feet. Drink this beauty over the next 7-8+ years.
Rated 94/100 Robert Parker, The Wine Advocate

2010 Pahlmeyer Red

2010 just arrived!

2010 Pahlmeyer Proprietary Red...$139.99 / 750ml
Mocha, espresso, cloves and blackberry jam are some of many nuances that emerge from the 2010 Red Blend. A deep, rich wine, the 2010 boasts stunning aromatics, beautifully chiseled fruit and fabulous overall balance. I sense a slightly less sweet, overt style than in previous years, yet at the same time, there is plenty of richness in the glass. I suspect the 2010 will still be going strong at age 20. Today, it is flat-out gorgeous. The 2010 is 82% Cabernet Sauvignon, 9% Merlot, 6% Cabernet Franc, 2% Petit Verdot and 1% Malbec. Anticipated maturity: 2015-2030
Rated 95+/100 The Wine Advocate

Monday, September 23, 2013

New Masterson's Wheat and Barley Whiskey

Masterson's has expanded their selection!
In stock now at Forsyth

The original Rye plus now..
12 Year Old Straight Wheat Whiskey
10 Year Old Straight Barley Whiskey

Masterson's 12 Year Old Straight Wheat Whiskey...$59.99
As an Old West marshal, gambler, newspaperman and boxing promoter, Bat Masterson was always searching for the next great thing. Which is why he would’ve marveled at this wheat whiskey–  with its woody, vanilla nose and smooth, chocolate-like finish.
The Wheat:
Masterson’s Wheat is crafted with choice Canadian wheat and mineral-rich glacial lake water, and it’s distilled in an old-fashioned copper pot – a symbol of the timeless craftsmanship that went into this whiskey.  Aging occurs in white oak casks and takes 12 years for the whiskey to completely mellow.
The Taste:
On the nose, you’ll discover a pleasant, slightly woody and vanilla-caramel scent. A sip will reveal a smooth taste, including a light chocolaty flavor that lasts longer in the mouth.

Masterson's 10 Year Old Straight Barley Whiskey...$59.99
Like the key ingredient in this whiskey, Bat Masterson was made of the West. A buffalo hunter, U.S. Marshal, gambler and newspaperman, Masterson was a man of refined character who would’ve loved the pleasing complexity of this whiskey.
The Barley:

Masterson’s Barley is crafted with choice Canadian barley and mineral-rich glacial water, and it’s double distilled, helping to preserve the barley’s full flavor.  The whiskey is then aged in white oak casks for 10 years to mellow and refine.
The Taste:
On the nose, you’ll discover a sweet sensation with hints of woody must, along with earth and oak.  The taste is distinctly smooth, light and summery, featuring a fruit aftertaste that bursts in the mouth without being too powerful

Sunday, September 22, 2013

The Great CDPs of Sabon

In stock now and limited

Call 314.727.8788 to reserve

2012 Sabon Chat du Pape Renaissance BLANC...$44.99
Its development and composition give this wine elegance and aromatic complexity. It has aromas of white flowers and a final delicately woody.This white wine can be enjoyed in its youth or after a few years of bottle aging, so he bought a bouquet of camphor, honey, incense and wax wood beeswax, which we jokingly say that it takes the scent of the sacristy, which is the least for a wine as ecclesiastical!  The grape variety is Roussanne, Clairette decorated, Bourboulenc and Grenache Blanc.  This is probably the wine drank the Popes in the Middle Ages. Indeed, it seems that the first wines of Châteauneuf-du-Pape were white, and remaining faithful to the color of sacramental wine! 
2011 Sabon Chat du Pape Les Olivets...$39.99
The least expensive offering is Les Olivets. The 2011 Chateauneuf du Pape Les Olivets is a blend of 80% Grenache and the rest Syrah and Cinsault aged in foudre. Its attractive notes of kirsch liqueur, sweet roasted herbs, lavender and spice box are followed by a medium to full-bodied, luscious wine. Drink it over the next 7-8 years.
Rated 88-90/100 The Wine Advocate

2011 Sabon Chat du Pape Prestige...$66.99
The 2011 Chateauneuf du Pape Cuvee Prestige is composed of 60% Grenache, 15% Syrah, 10% Mourvedre and the balance the other authorized varietals, particularly Cinsault, Counoise, Muscardin, Vacarrese and Terret Noir. The fruit comes from nearly 100-year-old vines and aging takes place in a combination of old foudres and new oak (for the Syrah and Mourvedre components). Made in a quasi-modern style, it exhibits a dense plum/purple color, smoky vanillin, graphite, blackberry, cassis, coffee bean, herb and roasted meat-like notes, and a rich, full, juicy, succulent style. Drink it over the next 10-12 years.
Rated 91-93/100 The Wine Advocate

2011 Sabon Chat du Pape Cuvee Reserve...$44.99
The 2011 Chateauneuf du Pape Cuvee Reserve (70% Grenache, 20% Syrah and 10% Cinsault from 70-year-old vines aged primarily in foudre with some of the Syrah in demi-muids) is a sleeper of the vintage. One of the strongest 2011s I tasted, it possesses a surprising level of concentration and intensity. Its dense plum/ruby/purple color is followed by copious notes of garrigue, licorice, cassis and kirsch. Rich and forward, with low acidity as well as sweet, ripe tannin, it can be enjoyed over the next 7-8 years.
Rated 90-92/100 The Wine Advocate
Rated 92/100 The Wine Spectator

2011 Sabon Secret de Sabon...$189.99
A Chateauneuf du Pape Le Secret des Sabon 2011 was produced, and it is a candidate for the wine of the vintage. This superb effort displays a dense ruby/purple color along with notes of charcoal, camphor, black truffles, roasted meats, creme de cassis and blackberries. Brutally young and unevolved, which is atypical for a 2011, but super-rich and full, it should last an uncommonly long time for a wine from this vintage – possibly 15-20 years.
Rated 92-94/100 The Wine Advocate
Rated 95/100 The Wine Spectator

Domaine de la Janasse new releases are here!

In stock now and very limited
Call 314.727.8788 to reserve

"Domaine de la Janasse is one of the great winemaking estates of not only France, but of the world." -- Robert Parker

2011 Janasse Chat du Pape V.V...$99.99 / 750ml
2011 Janasse Chateauneuf du Pape V.V....$219.99  / 1.5ltr
The same thing is true for its sibling, the 2011 Chateauneuf du Pape Vieilles Vignes. This cuvee comes from four parcels of the estate’s oldest vines, and tends to be 80% Grenache, 15% Mourvedre and 5% Syrah. The Grenache is always aged in foudre and the other cepages aged in small oak. The three terroirs include Les Soumades (primarily red clay soils), La Crau, old vines near Chateau Beaucastel, and the terroir after which this estate is named, Janasse, which is primarily clay and limestone covered by the thick carpet of stones known as the galets roules. Achieving 16.5% natural alcohol in 2011 was no easy task, but this wine is not the least bit hot. Full-bodied, intense and opulent, it may be the wine of the vintage, not only in Chateauneuf du Pape, but in all of southern France. This amazing effort transcends the vintage. It is a tribute to the extraordinary viticultural and winemaking perfection/obsession of Christophe and Isabelle Sabon and their father. This black/purple-hued 2011 exhibits lots of cassis, floral, black raspberry and kirsch characteristics as well as potential longevity of 10-15 years or longer. It is an amazing effort for the vintage!
Rated 93-95/100 The Wine Advocate
Rated 93/100 The Wine Spectator

2011 Janasse Chat du Pape Chaupin...$69.99
The brilliant 2011 Chateauneuf du Pape Chaupin boasts abundant amounts of mulberry, lavender, black cherry, licorice and spring flower characteristics. Stunningly rich, full-bodied and opulent, it should age effortlessly for at least a decade. It is unquestionably one of the candidates for wine of the vintage.
Rated 92-94/100 The Wine Advocate

2011 Janasse Chat du Pape Rouge...$53.99
Composed of 75% Grenache, 15% Syrah and the rest Mourvedre and a touch of Cinsault, the 2011 Chateauneuf du Pape is outstanding. The Grenache is completely aged in foudre and the Syrah and Mourvedre are aged in small barrels. This flattering, precocious 2011 displays a deep ruby/purple color in addition to sweet scents of creme de cassis, black cherry jam, licorice, pepper and roasted meats. This beautiful red appears to represent a brilliant compromise between the old, traditional school of winemaking and the slightly more progressive/modern philosophies. I have followed Janasse’s Chateauneuf du Pape Chaupin since the 1978 vintage. It is 100% Grenache grown in sandy soils, and aged in both old wood foudres (two-thirds) and 600-liter demi-muids (one-third).
Rated 91-93/100 The Wine Advocate

2011 Janasse Cotes du Rhone Reserve...$13.99
The 2011 Cotes du Rhone (50% Grenache, 40% Syrah and the rest Carignan, Mourvedre and Cinsault) possesses cherry notes, a lush, front end-loaded personality, and good texture, purity and ripeness. It should drink well for several years.
Rated 87/100 The Wine Advocate

And the 2012 whites...
2012 Janasse Cotes du Rhone BLANC..$18.99
2012 Janasse Chat du Pape BLANC...$53.99