Saturday, January 4, 2014

Chinook Single Hop IPA

In stock and online

Hermitage Brewing Single Hop Chinook IPA...$5.99
We are very excited about the latest installment in our Single Hop IPA series, made with delicious Chinook hops. Chinook has been a staple hop in west coast style IPAs since the development of the style. At about 13% alpha acid, Chinook imparts a solid bitterness, but also comes packing lots of beautiful aromas. Known for its distinctive grapefruit character, Chinook hops also impart notes of resinous pine and a slight “cattiness”, similar to but not as pronounced as you would find in the Simcoe variety. The finished beer is a well-rounded west coast style IPA bursting with all of the wonderful flavors that we generally use a blend of flowers to try to produce. The wonderful flavors and aromas develop and change as your palate adjusts to the copper-colored brew, and at about 7% ABV, it’s drinkable enough to have a few. Cheers. ~Head Brewer Greg Filippi

Beer Tasting Today!

Beer Tasting TODAY - Satruday
January 4 from 11-1pm

The Wine and Cheese Place - Forsyth
7435 Forsyth Blvd, Clayton MO 63105

Odells Runoff Red IPA
Humboldt 500 BC Imperial IPA
Left Hand Sawtooth NITRO

Plus will open 1 bottle of this one until it is gone
Nøgne Ø India Saison

Wanted to taste some of the new beers myself -- thought we would open a few today!

Friday, January 3, 2014

Saison brewed with apples

Saison brewed with apples!


Brasserie Trois Dames La Tentation....$18.99 / 750ml
La Tentation blends three different kinds of fermentation. It’s a saison recipe that is first fermented with Dupont yeast, followed by a second fermentation with a Belgian witbier yeast which has spent one year maturing in oak barrels. The final part of the fermentation comes from wild yeasts from an orchard at the foot of the Jura Mountains. The yeasts and bacteria found naturally on the skin of native Reinette Blanche apples, coupled with months of barrel aging gives La Tentation a very refreshing acidity. This acidity is balanced by apple fruitiness and hop bitterness, which is characteristic of old-style saisons.
Let yourself be tempted

Nøgne Ø back in stock

2012 Morlet La Prooportion Doree White Blend...$69.99 / 750ml
(a blend of 66% semillon, 32% sauvignon blanc and 2% muscadelle): Light-medium straw-tinged yellow. Aromas of orange blossom, waxy semillon, apricot pit, minerals and nutty vanillin oak reminded me of a dry white Bordeaux wine. Dense, spicy and rich; viscous and voluptuous without being heavy, offering terrific chewy depth to its fruit and mineral flavors. Boasts the texture of a much sweeter blend of these two grapes yet retains a juicy freshness. Lovely combination of richness and acidity here. This reminded me of a top Pessac-Leognan white wine but with more early texture and thickness.
Rated 93/100 Stephen Tanzer's International Wine Cellar

2012 Morlet Chardonnay Ma Douce....$79.99
The 2012 Chardonnay Ma Douce reveals more tropical fruits (pineapple) along with lots of honey, a great texture and a full-bodied richness. The good news in 2012 is that there are 650 cases of Ma Douce. 
Rated 94-96/100 Robert Parker, The Wine Advocate

2012 Morlet Chardonnay Ma Princesse...$85.99
The 2012 Chardonnay Ma Princesse is slightly more structured and mineral-dominated with crisp acids. The good news in 2012 is that there are 550 of Ma Princesse .
Rated 93-96+/100 Robert Parker, The Wine Advocate

2012 Morlet Pinot Noir En Famille...$106.99
Softer and darker with lots of strawberry and black cherry fruit, the 2012 Pinot Noir En Famille possesses slightly more texture and substance as well as a long finish. All three of these 2012s are best consumed during their first decade of life.
Rated 91-94/100 Robert Parker, The Wine Advocate

2011 Morlet Coeur de Vallee Red....$164.99
Even better is the 2011 Coeur de Vallee, a 225-case blend of 55% Cabernet Sauvignon and 45% Cabernet Franc, all from the Beckstoffer To Kalon Vineyard. This sexy 2011 is a candidate for the wine of the vintage. Its deep ruby/purple color is followed by notes of forest floor, violets, bouquet garni, black currant and blueberry fruit, stunning richness and no herbaceousness or astringency, and a long, lush finish. A terrific effort in this challenging vintage, it can be enjoyed over the next 10-12 years.
Rated 94/100 Robert Parker, The Wine Advocate

2011 Morlet Mon Chevalier Red...$144.99
More chocolaty notes intertwined with hints of blueberries, damp earth and burning embers jump from the glass of the structured, medium to full-bodied 2011 Cabernet Sauvignon Mon Chevalier. A blend of 85% Cabernet Sauvignon and the rest mostly Cabernet Franc from Knights Valley, it reveals firmer tannins and more structure than the offerings from Napa. Give it several years of bottle age and consume it over the following decade.
Rated 91+/100 The Wine Advocate

This is one of the up-and-coming superstar producers in Northern California. Owned by Luc Morlet, who comes from a French family that has long been making wines in Champagne, and who cut his Napa Valley teeth first for Newton and later Peter Michael. His American wife, Jodie, assists Luc Morlet, who still does consulting work at Peter Michael, although it is brother Nick who runs the show at Peter Michael from a winemaking perspective. The debut vintage for the Morlet Family Vineyards was 2006, and they have hardly missed a beat since then in turning out sumptuous Chardonnays, Pinot Noirs, Bordeaux-based blends, smaller proportions of a killer Semillon/Sauvignon Blanc blend, and a Cote Rotie-like Syrah. All of the following wines represent striking examples or Morlet-s talents. As for the 2012 Chardonnays, all will be bottled over the next four or five months. It is another great vintage for Morlet. All the wines come from the same sources, are 100% Chardonnay, see full malolactic fermentation, and are bottled unfined and unfiltered. Fermentations are all done by indigenous yeasts and the wines are aged sur lie with lots of lees stirring. The 2012s are slightly more intense. The Pinot Noirs come from a vineyard on the second ridge of the Sonoma Coast appellation, all planted between 1,000 to 1,250 feet with a field selection brought in from one of the great grand cru vineyards in Vosne-Romanee. The 2011 production ranged from 150 cases of the Joli Coeur to nearly 200 cases each of the Coteaux Nobles and En Famille. Readers should not forget about the Morlet Family Vineyards- remarkable Syrah, which is a dead-ringer for a top-notch Cote Rotie given its floral character. I was sure some Viognier was included in the blend, but that-s not the case. The wines from this small boutique winery are not to be missed.

New NITRO Sawtooth

A few years back, Left Hand introduce Nitro Milk Stout in the bottle without a widget.  Now they have added their flagship Sawtooth NITRO!!!

Left Hand Sawtooth NITRO...$9.99 / 6pk
"Two guitars, bass and drums.It's all you'll ever need. Sessionable. Unpretentious. Our original flagship. Proof that a beer can be both complex and balanced. Malty chewiness slowly transitioning over to herbal, earthy hops with a dry finish. Brewed to be enjoyed with friends and to stimulate serendipity." - Left Hand on their Sawtooth Ale

TWCP / Schlafly BBQ Volume II

Just got word that the Schlafly / TWCP Bourbon Barrel Aged Quad Volume II is ready to go and we should see it in the next 7-10 days.  
Stay tuned for the release party details!

This batch is a 2 barrel batch aged in Evan Williams Single Barrel Vintage Bourbon and an Eagle Rare 10 Year Old Bourbon.  We should see 400+ bottles of this one!

Thanks again to Schlafly for doing this for us.

Schlafly filling the Quad Volume II on July 15, 2013.

Alpha Brewing - Missouri - 2nd bottle release

Alpha Brewing's second bottle release....

Alpha Brewing Bruer Barleywine...$10.99 / 22oz
Bruer Barleywine - This American barleywine is a malty dream balanced with a hoppy finish. It will not leave you wanting. Only available for a limited time in 22oz bottles.
90IBU, 10%ABV

Firestone Walker 17th Anniversary Ale

Forsyth Sold out!
In stock at Rock Hill, Ballwin
(New Ballas is still waiting)

I took it off line.  Each store has a little extra.  
The rest is for in store pick up only.  
If you come to the store to pick up while it still lasts, you can get up to 2 bottles.

You have 7 days to pick up or it will go back out for sale!

Firestone Walker 17th Anniversary Ale...$17.99 / 22oz
Since founding our brewery in 1996, we have specialized in the rare art of brewing beer in oak barrels. in the fall of 2006, we released a limited-edition, oak-aged strong ale called 10 to commemorate our 10th anniversary. the experience was greater than any one of us could have ever imagined. we now present xvii, our eighth release in what has become an annual autumn rite at our brewery. 

XVII - The Components: To create XVII, we blended together 220 oak barrels and 7 different beers creating something truly complex and exceptional. 

Following are descriptions of key components with their original code names: Final Blend %

Bravo (13.6% ABV) - Aged in Bourbon and Brandy barrels

-Imperial Brown Ale (30% of the final blend)

OG=26.5 FG=7.7 IBU=35 Color=32 / Hopped with 100% US grown Fuggles

Stickee Monkee (15.3% ABV) - Aged in Bourbon and Whiskey barrels

-English Barley Wine (25% of the final blend)

OG=27P FG=5.4P IBU=45 Color=28 / Brewed with Mexican Turbinado (brown) sugar

Velvet Merkin (8.7% ABV) - Aged in Bourbon barrels 

-Traditional Oatmeal Stout (15% of the final blend)

OG= 15P FG=5.5 IBU=32.5 Color= Black / 15% Oats / Hopped with 100% US grown Fuggles

Parabola (12.8% ABV) - Aged in Bourbon barrels

-Russian Imperial Oatmeal Stout (15% of the final blend) 

OG=31P FG=8.5P IBU=80 Color=Black / Hopped with Magnum, Styrian Golding and East Kent Golding

Double Double Barrel Ale (12.0% ABV)- Aged in retired Firestone Union barrels

-Double strength English Pale Ale (8.0% of the final blend)

OG=25.0P FG=5.1P IBU=30 Color=16 / A double version of our flagship beer created by Ali Razi

Helldorado (11.5% ABV)- Aged in Bourbon and Brandy barrels 

-Blonde Barley Wine (4.0% of the final blend)

OG=24.7P FG=4.5P IBU=24 Color = 8 / Brewed with Buckwheat honey and 100% El Dorado hops

Wookey Jack (8.3% ABV)- 100% Fresh, dank and hoppy, stainless steel fermentation

-Black Rye India Pale Ale (3.0% of the final blend)

OG= 18P FG = 3.0P IBU = 80 Color =black / Extremely hoppy double dry-hopped BIPA – Citra & Amarillo blend

a note from brewmaster matt brynildson

our 17th year – looking back – looking forward – coming full circle

Our brewery began its journey into oak-infused flavors back in 1996 when two exceptionally bright, adventurous vineyard owners and beer lovers, Adam Firestone (the Bear) and David Walker (the Lion) decided to start a tiny brewery in a small outbuilding on the back forty of the Firestone Vineyard Estate. Their cocktail napkin business plan centered on utilizing some old Chardonnay barrels from the family winery as fermentation vessels to create a unique old world riff on the English Pale Ale. The beer wouldn’t have to travel far since its intended purpose was to refresh the local winemaker community and pour on local taps. Fermenting in barrels would create interesting and familiar flavors and avoid the extra cost of stainless steel fermenters. After some not-so-successful experimentation, where they likely created some of California’s first American Wild Ales purely by accident, they brought in a trained brewer, Jeffers Richardson, who further researched the subject and helped to define and refine the program that is still used in the brewery today. His research led him to Burton-on-Trent, home of Bass; Marston’s and the famousBurton Union oak barrel fermentation system. This old world method of making clean, straight ahead beers started long before beer was commercially brewed. It was a simple method developed by monks who made ale for their guests. They realized that fermenting in barrels resulted in bright, clean beers (less prone to sourness) and that the resulting yeast was viable and strong for subsequent fermentations. Later the great pale ale brewers of Burton-on-Trent utilized this same style of barrel fermentation on a larger scale, harnessing hundreds of barrels together, creating the very best pale ales and IPAs the world had ever seen while defining a new genre of beer. Rolling the clocks ahead, back in California, Adam, David and Jeffers’ persistence in using oak barrels resulted in our beloved flagship Double Barrel Ale, the beer that started it all. Every week we brew DBA in the Paso Robles kettles, and after cooling the wort we inoculate it with our proprietary British Ale yeast. After about 12 hours, the yeast grows to a full ferment, able to protect the wort for the rest of its journey to becoming a finished beer. It is at this very particular moment that we completely change what is known as normal modern brewing practice. We carefully move the active fermentation from the stainless steel fermenter into a series of oak barrels to finish out the primary fermentation process. An oak barrel is a very different environment relative to a stainless steel vessel. The barrels provide a perfect place for flavor development and at the same time add a 5th element to the brew. Many flavors come directly from the wood and are infused into the beer: vanilla, cinnamon spice, molasses and coconut flavors. It’s no wonder that oak barrels are considered a food product! There are also flavors and textures that science has yet to explain that come to life when ale yeast and wort are introduced to a fresh oak barrel. Soft stone fruit tones start to peak through the malt and hops. Barrels trim away the sharp edges with their mellowing affect, adding unique textures and creating an integration of flavors that just doesn’t happen in stainless steel. We learned early that we were on to something special and we have continued it to this day. Even as our brewery has grown and our beers are shipped further away, DBA is still fermented in the “Firestone Union” oak barrel system every week! It is a non-negotiable part of making beer here. As the rest of the craft brewing world slowly woke up to the incredible flavors that barrels possess and started to experiment with aging beers in oak, we stood by our methods and resisted the urge to become distracted from our unique process… That is, until our 10th anniversary. Yes it took our brewery 10 years of barrel fermentation to finally experiment with barrel aging! Those initial experiments lead us to the beer you have in your hands today. Seventeen years after our first barrel fermentation and seven years after our first barrel-aged release we are still completely obsessed by barrels, so much so that we have gone back to where it all started and opened a new facility in the Santa Ynez Valley that we call Barrelworks. This facility is dedicated to a 3rd method of utilizing barrels to create flavors through secondary barrel fermentation known as American Wild Ale. Under the close eye of Jim Crooks, our quality manager of 12 years, we are now releasing a whole new world of flavors created through the use of wine barrels, wine country microflora and wine country terrior. Yes, after 17 years, we have come full circle to replicate something that is quite similar to the Lion and the Bear’s original experimentations on the back forty of the Firestone Vineyard Estate. It’s amazing how beer always leads you back to the basics. Water + Malt + Hops + Yeast + Oak = Firestone Walker

The Blending and The Winemakers

Back to the beer in hand…We had our most exciting blending session ever this year, proving that winemakers are every bit as competitive as brewers. Each year we present our beers to the winemakers to create something unique and something outside of a brewer’s normal sensibilities. Winemakers are master blenders by nature and work with barrels daily. We have an incredible amount of talent here on the Central Coast and once again the very best showed up to help the cause. The winemakers were paired up into teams, each team made their best blend, then we recreated those blends behind closed doors and re-presented the blends blind for the winemakers to vote on. The winning blend is XVII! This year’s blenders included: Neil Collins andChelsea Magnusson of Tablas Creek who created the winning blend; Matt Trevisan of Linne Calodo; Steve Martell of Kaleidos and Sextant; Eric Jensen andConnor McMahon of Booker; Ted Osborne of Olabisi; Justin Smith of Saxum; Kevin Sass of Halter Ranch; Sherman Thacher of Thacher Winery; Russell From andGiovanni Grandinetti of Herman Story; Mark Adams of Saxum / Ledge; and Terry Hoage of Hoage Cellars. I strongly suggest that you seek out these wines and try them. Also joining us was beer writer John Verive as well as our good friends Pete Slosberg and Arie Litman.

The Finished Piece

As a finished beer, XVII is dark, rich and complex. The lead beers of the blend are Bravo, a lean and oak-forward imperial brown ale and Stickee Monkee, a huge brown sugar infused barley wine. These beers are beautiful on their own but together they bring rich molasses drenched oak flavors and cinnamon glazed almond aromas lifted by high alcohol. In the middle of the blend are our two favorite stouts, Parabola andVelvet Merkin, working in concert to provide a dusty cocoa mocha aroma and bitter dark chocolate flavors. Somehow together in this blend I am reminded of Bourbon-soaked chocolate chip cookie dough!Double DBA makes the blend again this year, bringing its signature vanilla-infused crème brulée flavor.Helldorado, our blonde barley wine, helps to bring balance with its honey notes and light leather nuances. Like last year, a dash of Wookey Jack made the cut bringing with it some fresh hop notes derived from bold Citra and Amarillo creating even more interesting complexity. All together I find XVII to be full of soft chocolate and warm spice perfectly balanced by toasted coconut, bourbon barrel notes and smooth creamy malt mellowness. The finished blend is unfiltered and unfined, so there will be a small amount of sediment in the bottom of the bottle. XVII is best enjoyed poured carefully into a half-filled brandy snifter or red wine glass. Allow it to warm to 55F to fully enjoy the pleasing and complex aromas. It takes a while, but as this beer sits and breathes in the glass, more rich chocolate and spice character is revealed as the ethereal spirit characters dissipate - so take your time. If you wait to open your bottle later, store it in a cool dark place. I suspect that this beer will age well and change favorably for years to come. It was an absolute pleasure in the making and I truly hope you enjoy our eighth oak-aged blend. The journey continues and it’s just as fun and exciting now as it was back in 1996. Thank you so much for spending a little time with us!

All the very best


Sierra Nevada Ruthless Rye Seasonal

Order online

Sierra Nevada Ruthless Rye Seasonal is back!
Rustic grains, refined flavor, ruthless character.

Rugged and resilient, rye has been a staple grain for ages and its spicy black pepper-like flavor has been prized by distillers and brewers for centuries. Rye thrives in the harshest conditions and comes to life in Ruthless, a spicy and rugged IPA with fruity, citrus and herbal hop notes balanced with the dry spiciness of the rye, making the beer aggressive yet comforting to bolster against whatever the winter winds may bring.

Tuesday, December 31, 2013

Deschutes Abyss!

Our Ballwin location just got their allocation!


The Abyss

Deschutes The Abyss 2013 Reserve...$14.99
A deep, dark Imperial Stout, The Abyss has almost immeasurable depth and complexity. Hints of molasses, licorice and other alluring flavors make it something not just to quaff, but contemplate.  As for the great "drink it now or let it age" debate, we stand clearly on the fence. Distinct and delicious on release, the flavors meld and fuse into an entirely different pleasure a year on.
Rated 100 RateBeer

Monday, December 30, 2013

Rare 21 Year Old Rye

In stock at Forsyth and online

We were only allocated 18 bottles

Photo: "A marvelous after-dinner dram!"

The high marks continue for Collingwood Rye with a rating of 93 and a fantastic review from the Globe & Mail, Toronto's daily newspaper.

Collingwood 21 Year Old Rye....$59.99
"Collingwood blended premium Canadian whisky announces the release of Collingwood Rye 21-Year-Old, a one-time only bottling of 21-year old Canadian rye whisky available in select markets within the United States and Canada beginning in November.

21 years ago, a small unnamed batch of malted rye whisky identified only as lot 41-06-91 was crafted at the distillery in Collingwood, Ontario. This whisky has now become Collingwood Rye 21-Year-Old which has been fermented and distilled from a unique recipe of 100 percent malted rye and pure spring water from Ontario's Georgian Bay. Collingwood Rye 21-Year-Old has matured for 21 years in seasoned oak barrels and in its finishing step, this unique Canadian whisky rests with toasted Maplewood to complete its smooth character.

Collingwood Rye 21-Year-Old is presented at 80 proof with limited quantities available in Ontario and 16 U.S. markets: Alaska, Arizona, California, Florida, Georgia, Idaho, Illinois, Maryland, Minnesota, Montana, New York, Oregon, Tennessee, Texas, Washington and Wyoming. The suggested retail price for this 750ml offering is $69.99.

"Collingwood Rye 21-Year-Old is a rare style of Canadian whisky," said Senior Brand Manager Pedro Berrueco. "This special offering is exceptionally well-balanced and creates a unique flavor profile due to its toasted Maplewood finish combined with a 21-year maturation period." - importer

SoTier Double IPA

Fresh batch and the price went down!

Southern Tier "2XIPA" Double IPA....$8.49 / 6pk
"Not quite an imperial, but certainly not a standard India pale ale. Our double IPA is a hop lovers dream. Citrusy and clean with an incredible finish." -- Southern Tier
8.2% abv • Double India Pale Ale

Champagne Time!

We have a great selection of Sparkling wines for the New Year including great values in Spanish Cava, Italian Prosecco, Italian Moscato di Asti.  Plus, we have all the big names like Domain Chandon, Perrier Jouet, Moet and Chandon, Jordan "J", Freixenet, Segura Viudas, Aria.  We also have a great selection of Grower Champagnes, Rose Champagnes, half bottles and magnums.

Here are some of them....
Piper Sonoma Brut...$13.99
Scharffenberger Brut...$15.99
Schramsberg Blanc de Blanc...$28.99
Schramsberg Brut Rose...$34.99
2003 Dom Perignon Vintage Champagne....$139.99
NV Krug Rose....$275 (1 bottle left)

Just in time for New Year's Eve!
order now
2002 Dom Ruinart Blanc de Blancs Champagne...$129.99 net
I had very high expectations for the 2002 Brut Blanc de Blancs Dom Ruinart and was not disappointed. Actually, that is an understatement. The 2002 is a flat-out great Dom Ruinart. It is as compelling as any Champagne I have ever tasted from the estate. Layers of sweet, perfumed fruit emerge with no end in this subtle, sexy Dom Ruinart. The 2002 vintage generally yielded big wines, and of course, a significant amount of the Chardonnay for Dom Ruinart comes from the Montagne de Reims, where the wines are richer and broader, yet those are truly mere details. The 2002 convinces for its superb overall balance and sheer personality. It possesses striking depth and an endless, eternal finish. I imagine the 2002 will enjoy a wide drinking window that will stretch out several decades. Truth is, its pretty special even today. Anticipated maturity: 2012-2032.
Rated 96/100 The Wine Advocate

2000 Krug Brut Vintage Champagne ...$259.99
The Krug vintage 2000 Brut smells strikingly redolent of sea breeze, kelp, and piles of oyster and mussel shells, allied to lemon oil and toasted hazelnuts. On the palate, the aforementioned elements serve for compulsive salivation, while a lusciously juicy amalgam of lime, grapefruit and apple tinged with piquancy of their pips buoys the salty wave of mineral matter into a profoundly protracted finish that bursts with brightness and at the same time reveals mouthwateringly savory crab shell reduction and a hitherto largely hidden dark side of smoky Latakia tobacco, dark-roasted coffee, and toasted grains. Expect this to merit following for 12-15 years.
Rated 95/100 The Wine Advocate
Rated 95/100 The Wine Spectator

NV Pierre Boniface Brut de Savoie Les Rocailles....$19.99
The non-vintage Les Rocailles Brut de Savoie is a low alcohol (7-9%) blend of 60% Jacquere, 20% Chardonnay and 20% Altesse. (Put it in a blind tasting and see if anyone can guess its composition.) Aromas of apple skins, spring flowers, lemon zest and a delicate hint of pear emerge from this wonderfully effervescent, dry, crisp,light-bodied, featherweight style of wine.
Rated 91/100 Robert Parker, The Wine Advocate

The responses has been phenomenal for these new $20 sparklers.....
Jean Louis Denois Brut Chardonnay....$19.99
"Denois’s non-vintage Chardonnay Brut Blanc de Blancs. Legally, this “traditional method” wine is merely a vin mousseux, yet it is in fact a tribute to the terroir of Limoux (whose sparkling wine appellation must be based on the local Blanquette de Limoux a.k.a. Mauzac grape, for which Denois evidently has little respect). It will be hard to find a more delicious and interesting sparkling wine for the price. Ripe apricot, grapefruit, blueberries, and lily in the nose lead to an intensely pit-fruited palate that – despite a mere five grams of residual sugar – suggests a hint of sweetness on account of its sheer ripeness. Yet, there are suggestions of saline, chalky minerality here as well, a fine mousse, and a refined finish. This will be easy to guzzle but not to forget. Bravo Denois!" -- The Wine Advocate

Jean Louis Denois Brut Classique....$19.99
This is an unusual blend of 30% Chardonnay, 30% Carignan, 20% Syrah, 20% Macabeu, 
combines the complexity and richenss of red grapes with the elegance of the white grapes.  The second fermentation takes place in the bottle and the wine spends a minimum of 12 months on the lees before disgorgement.
Roederer Brut Premier NV....$39.99
Firm and finely meshed, with hints of passion fruit and pineapple mixing with poached apple, almond pastry and fleur de sel. Mouthwatering and lightly smoky on the lingering, refined finish.
Rated 91/100 Wine Spectator
Roederer Anderson Valley Brut NV....$16.99
Focused and vibrant, with aromas of creamy apple, cinnamon and hazelnut leading to complex, layered flavors of lemon custard, mineral and almond. The finish lingers."
Rated 91/100 Wine Spectator

Nicolas Feuillatte Brut Reserve NV....$26.99
Flavors of poached pear, kumquat, white raspberry, biscuit, ginger and licorice mix in this lively, open-knit version. Features a modest, lightly smoky finish.
Rated 91/100 Wine Spectator
Mumm Napa Brut....$13.99 net
Assembled from dozens of individual lots, this sumptuous brut is an example of the art of blending. Based on Pinot Noir and Chardonnay, it's really as delicous and refined a sparkling wine as you could want for dirnking now. Shows lush citrus, strawberry, honey, melon, fig and spice flavors that are wrapped into a smooth, silky bubbling mouthfeel.
Rated 92/100 Wine Enthusiast

Perrier Jouet Nuit Blanche....$69.99
44% Pinot Noir:, 39% Pinot Meunier, 17% Chardonnay

A brand new Champagne from Perrier Jouet, just released about 2 weeks ago at its worldwide premier in New York.   Right now it appears to only in New York and St. Louis at this point.

#1 under $40 Champagne in the New York Times!
Joel Falmet Champagne Tradition....$39.99 
In a tasting of 20 Champagnes, priced under $40 each, the wine panel was pleasantly surprised by the elegance that we found among our favorites--chosen #1-- JOËL FALMET Brut Tradition NV.   The Falmet Brut Tradition was our top-rated wine. We found it full of lively energy, with complex flavors of flowers, minerals, citrus and herbs, and with more finesse than you generally find in Champagnes dominated by the pinot noir grape." - New York Times

New Grower Champagne
Legas & Haas Blanc de Blancs - Grand Cru....$49.99

Total Production 1600 cases
Tasting Notes: The Legras & Haas Blanc de Blancs is a wine with a laser-like focus. In the glass the bubbles are very fine and persistent. Crisp citrus fruit and minerality lead to hints of white stone fruit and brioche notes. This is a lively, festive Champagne. While it is perfect as an aperitif, it is also a great match for fish or poultry (especially when prepared in a rich cream sauce). This is truly a wine that deserves to be called Grand Cru.

2006 Dubl Greco Sparkling...$45.99
From Feudi di San Gregorio and Anselme Selosse

This is the only sparkling wine Anselme Selosse makes outside of his own at Jacques Selosse in Champagne!!  Rare and amazing!

Why are we excited about this release?
Have you heard of Jacques Selosse Champagne?
Well, they are very rare, highly rated and hard to get Champagne.  We only get a few bottles a year of his stuff because the demand is so high.    His Champagnes sell for $200 + per bottle.

     "Every decade or so, a winemaker comes along who, through the force of his ideas, and the brilliance of his work, has the power to change the course of wine history.  Anselme Selosse is such an individual—and the man most responsible for the revolution that’s changing Champagne for the better.  Since taking over Champagne Jacques Selosse in 1980, Anselme has used the uncompromising brilliance of his wines—as well as no small amount of charisma—to challenge Champagne’s old defintions for excellence. If ten or twenty years from now, small, quality-driven growers have finally taken their share of the power—and the big hou
ses have fully embraced the ideas of low yields, chemical-free vineyards and terroir-based wines—Anselme will deserve much of the credit." - importer for Jacques Selosse Champagne

and the STL favorite Champagne....
Veuve Clicquot Brut "Yellow Label"....$42.99 net

Here is the label -- need we say more---

Sunday, December 29, 2013

Great values back in stock...

One of our best selling lines is back in stock!

Last vintage scored 90 points from Robert Parker
2012 Alfredo Roca Chardonnay...$12.99
The Roca family has been producing wine in Mendoza for 4 generations, and currently farms nearly 260 acres in San Rafael, the southernmost province of Mendoza. At altitudes of 2,300 to 2,600 feet above sea level, Roca's vineyards produce distinct, cool-climate wines of singular quality.
Tasting Notes: Offers vibrant pear and apple aromas. Has a touch of richness, but thankfully lacks fat, buttery flavors.  Serve With: Excellent on its own, but can stand up to richly sauced poultry, seafood, or creamy pasta dishes.

The best value in Pinot Noir from anywhere!
2012 Alfredo Roca Pinot Noir....$12.99
Tasting Notes: Deep crimson color, with black cherry fruit aromas, and light floral, vanilla notes. Ripe and full-bodied on the palate, with delicate plum character and a long, lingering finish.  Serve With: Excellent with pizza and hearty pasta dishes, it will also stand up to red meats, grilled or stewed. Fruit was sourced from the Finca Santa Herminia and Finca La Perseverancia vineyards. Soils are comprised and sandy and clay loam. Average yields of 5 tons/acre. Grapes were harvested by hand during the second week of March.

Our best selling Malbec is back in stock!
2012 Alfredo Roca Malbec...$12.99
100% Malbec
Tasting Notes: Concentrated, complex dark fruit aromas of cassis and plums on the nose. Well balanced, with soft tannins and a lingering finish. Serve With: Excellent with flavorful grilled meats including marinated skirt steak, kabobs and more…Fruit was sourced from 45 year-old vines at the Finca LaPerseverancia vineyard and 15 year old vines at the FincaSanta Herminia vineyard. Sandy and clay loam soils.Grapes were harvested by hand, with average yields of 4.6 tons/acre.

Impressive Perennial line up...

Getting ready to take inventory and I just cleaned the 
shelves from our other stores and brought it all to Forsyth....

Many are just a few bottles...

Back in stock at Forsyth..
Perennial Fete de Noel
Perennial Woodside Tripel
Perennial Heart of Gold
Perennial Hereafter
Perennial Barry Rye
Perennial Vermillion
Perennial Saison de Lis

Delphi Pilsner Beer - from Greece

Delphi Pilsner Beer...$14.99 / 750ml
Delphi Beer is a Mediterranean pilsner, blond, double fermented and, of course, blurry.  It has got a distinctive, particularly aromatic taste, with a light, pleasantly bitter aftertaste evocative of fresh malt. The dominant scent of acacia and orange blossom balance with the delicate scent of hop. A non-pasteurized beer which is traditionally fermented in the bottle.
Served at 7⁰C and ideally accompanied with sea-food and yellow cheese.
Ingredients: water, malt, barley, hops, yeast. Alcohol: 4.5% Vol.

“Two enthusiastic beer lovers from Greece, Dia Papanikolaou and George Kostopoulos, and one award-winning professional brewer from Italy – Davide Zingareli – met ‘by chance’ and decided to make a brand new beer in Greece, Delphi Beer. They brewed their first lot in Davide’s own brewery in Italy and the tasty result will be launched in the Greek market at the beginning of June 2013. As of September, though, Delphi Beer is going to be available nationwide, produced exclusively in Greece at the new state-of-the-art brewery of ELIXI S.A. in Halkida.”