Saturday Tasting Archive:Tasting with TC, 5 wines from 6 countries June 29, 2013

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TC from Magnum PI Top Cat

Actually neither of these two. Stop by the shop beginning at 3 for tasting, noshing and kibbitzing with  Ted Clark of Vision Wine Brands this weekend as well as me and my crack staff.  Ted is a real wine aficionado and always shows up with a great combination of exciting new wines, great values, familiar favorites and a little extra credit. See you on the weekend.

Rich

 

“100% Picpoul, aka Folle Blanche. Pale yellow color with green tints. Fresh and fine aromas of grapefruit and exotic fruit. Lime flavors, with typical focusing acidity, are hallmarks of Picpoul. Our best value, this wine impresses novices and hardened geeks equally. Known as the Muscadet of the South in France, this is to the Mediterranean coast of France what Albarino is to northwest Spain, the default wine for fresh shellfish & seafood.” -The Importer

“With a straw yellow colour and golden hues, to the nose the wine offers fruity aromas of peach, plum and apricot, in addition to sensations of honey and wild flowers, slight notes of licorice root and green almonds with a very mineral finish. In the mouth it is involving and elegant with good balance. It is long and lingering, closing with pleasant notes also of peach, plum and almond.” -The Winery

91 Points – Wine Enthusiast, December 2012
“This is really one of the best values in Cabernet on the market. It’s so deliciously rich in blackberries, currants and chocolate, you’ll want to drink the whole bottle right now. Kudos to winemaker Nick Goldschmidt for producing a wine this good, at such a good price.” -Steve Heimoff 

“The thirty acre Crazy Creek Vineyard lies just east of the town of Geyserville in the renowned Alexander Valley wine region. Its old, low vigor vines consistently produce Cabernet Sauvignon with more power and depth than typically found in the appellation. Stylistically, Nick strives for full body and power in the mouth with wood behind the fruit. Few single vineyard Cabernets are offered at such a reasonable price. Blackberry, black pepper, and plum flavors enveloped in sweet oak. Round and fleshy middle palate, with nice concentration and good structure. Finishes with silky tannins and a hint of spice.” -The Winery


91 Points – Wine Spectator
“Supple, succulent and generous, with pure blackberry and purple plum flavors hinting at vanilla and cream as the intense finish lingers on a medium-weigh frame. Drink now thru 2021. 1600 cases imported.” -Harvey Steiman

92 Points – Wine Advocate, October 2012
“The 2011 Chakana Estate Selection Malbec comes from Uco and Lujan de Cuyo and is aged for 12 months in French oak (30% new). Tasted twice, it has a delightful bouquet with crisp red cherry, strawberry and vanilla scents that are beautifully defined. The palate is medium-bodied with fine, supple tannins and crisp acidity. It is harmonious and focused, with caressing vibrant red berry fruit on the bright, classy finish. This is a sophisticated Malbec: feminine and seductive. Drink now-2018.” -Neal Martin

Petra Ebo Val di Cornia Suvereto Rosso 2009 See details Petra Ebo Val di Cornia Suvereto Rosso 2009 save 20% on this wine through July 4
91 Points – Wine Advocate, June 2012
“The 2009 Ebo is a dark, brooding wine loaded with camphor, tar, licorice, smoke and black cherries. In 2010 the Ebo comes across as especially masculine and brooding in its personality. Layers of fruit power through to an intense finish laced with hints of espresso, mocha and new leather. Ebo is 50% Cabernet Sauvignon, 40% Merlot and 10% Sangiovese aged in one- and two-year-old French oak barrels. Anticipated maturity: 2013-2024.” -Antonio Galloni

BBQ brisket (Texas style) and wine?

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Texas style BBQ Brisket with Big Bad Beef Rub and Texas mopping sauce.

My Webber Set Up to Smoke Slow Cooked Texas Style Brisket

 

Of course the Bev Choice is usually made by popping a brew or two before, during and after the long process of baby sitting your BBQ pit (or weber grill) for hours. But what does the devoted wine drinker do? I got it into my head to try my hand at this classic American artform. Little did I know the level of craftsmanship real pitmasters achieve with what is basically a big hunk of charred cow. If you’re interested http://www.amazingribs.com/recipes/beef/texas_brisket.html has a great exposition on all the details and the topics of great debate in the world of bbq-ed meats. Suffice it to say my brisket hit the grill at about 7am and didn’t get to my plate til nearly 2pm, and that was a rush job!

What we bring to the table in it’s unadorned, pure state is a slab (or series of slabs) of crumbly beef, externally it is crusted with a smoky char and a layer of secret spices. Internally you have a flavorful cut of beef  that started out stringy but with up to 12 hours of  low and slow cooking becomes moist, crumbly, fatty “meat candy” imbued with plenty of mesquite wood smoke and dressed with a “mopping sauce” from homemade bbq sauce mixed with pan juices. get the picture?

Now what would the thinking (drinking) man’s bev of choice be. Customers ask once in a while what wine to serve with bbq ribs? I usually say beer or a dry rose or a lighter bodied chillable red. So I followed my own prescription and took home a bottle of “Tess” – a high quality chillable red from the classy Peju winery in Napa – and the Txomin Etxaniz Rosé from Gaeteria – probably the northernmost winery in Spain with vineyards on cliffs overlooking the Bay of Biscay. I found they both were excellent complements but for very different reasons.

Tess Winery Red and White Blend Napa Valley

Tess Winery Red and White Blend Napa Valley

This wine is a  blend of Cabernet Sauvignon, Merlot, Petit Verdot, Zinfandel, Sauvignon Blanc and Chardonnay! It is a serious red wine with meant to be drunk well chilled. The flavors of the Chard and Sauv Blanc actually creep through and lighten the body a little but the serious red juice comes through. The Cab, Merlot and particularly Petit Verdot have plenty of structure and fine flavors from some obvious barrel aging.

The lower bass notes of the BBQ beef complement this wine very well. Tess resonates to the crunchy outside and the juicy meaty flavors of the brisket which is a cut that has lots of beefy taste. The charring and slow cooking also imparts some carmelized flavors that go well with red.  Also the sweet tastes and the tomtoe in the sauce goes with the sweeter flavors and red fruit of the red wine

Txomin Etxaniz Txakoli de Guetaria Rose 2011

Txomin Etxaniz Txakoli de Guetaria Rose 2011

As all things Basque this wine is truly unique, the grapes used are found nowhere else and the language is really weird, its pronounced “Chomeen Eh-chaneez Chacoli de Gateria Rose 2011”. The wine is fairly low alcohol and lighter in body with a little residual effervescence purposely left in the bottle. The wine reminds me of a good, pink Vinho Verde on steroids. It is fresh with lemon/lime acidity and a pronounced mineral character with a briny freshness. As the wine sits and warms up a little the red fruit comes through with hints of watermelon and raspberry. This wine resonates to the treble of the BBQ meat. It picks up the spicy and smoky aspects, and the crisp acidity cuts through the fat and richness of the meat like a hot knife through butter.  As I said I loved both wines with this meat dish. I don’t usually go for anything but red with beefy beef or lamb dishes but in this case I give the  nod to the rose just because over the course of a long leisurely BBQ chowdown I think the rose will help you go the distance. It will be more refreshing. THink of it as gatorade for a gourmand.

Saturday Tasting Archive:Happy Summer, Tasting of fine Spanish wines June 22,2013

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This is the first official summer tasting. We are featuring Aviva wines with Mercedes our favorite Spanish wine expert.
Stop by for the fiesta, here’s the post mortem:

Bodegas Naia Las Brisas Rueda 2011 See details Bodegas Naia Las Brisas Rueda 2011 save 15% through June 27

89 Points – International Wine Cellar, September 2012
“(50% verdejo, 30% viura and 20% sauvignon blanc): “Great summer sipper, it will remind you of a crisp Sauv Blanc” Rich Mora

Sonim Brut Reserva NV See details  Sonim Brut Reserva NV save 15% through June 27

88 Points – International Wine Cellar, November 2009
“(40% parellada and 30% each of macabeo and xarel-lo): “High quality methode Champenoise for a song. And it shows the proper bottle age which is important to meld the flavors and round off any sharp edges” Rich

Pazos del Rey Sila Mencia Monterrei 2010 See details Pazos del Rey Sila Mencia Monterrei 2010 save 15% through June 27

90 Points – International Wine Cellar, September 2012: We sold out but are getting more, that says it all. It was the lightest of the line up

Bodegas Aletta Granate Garnacha Campo de Borja 2008 See details  Bodegas Aletta Granate Garnacha Campo de Borja 2008 save 15% through June 27

90 Points – Wine Advocate, April 2010
“It is juicy with nice round Garnacha flavors, raspberry and a touch of terroir, very forward with just a little barrel age the fruit really comes through” Rich

Celler Barbara Fores El Templari Terra Alta 2010 See details Celler Barbara Fores El Templari Terra Alta 2010 save 20% through June 27

90 Points – International Wine Cellar, September/October 2012
“I love tasting new flavor profiles and the Morenillo grape that makes up 1/2 of the blend has a unique flavor. It is intense with good acidity and some hints of ground white and black pepper behind the pure raspberry fruit.  The tannins and barrel treatment give it good structure and ageworthiness. Give this one time to breath  ” Rich

Finca Luzon Alma de Luzon 2005 See details Finca Luzon Alma de Luzon 2005  save 20% through June 27

92 Points – International Wine Cellar, November/December 2010: The 2005 sold out instantly, it was (if you have a bottle it still is) a great wine. A lot like the famous “Clio” from Juan Gil. Let’s not dwell on what we can no longer have.
(70% monastrell, 20% cabernet sauvignon and 10% syrah) Opaque ruby. Black raspberry, potpourri, spicy underbrush and coconutty oak on the nose. Shows alluringly silky texture and intensity, with a light touch to its sweet strawberry and dark berry flavors and a gentle oak note in the background. A pretty, well-balanced wine that blends power with finesse and finishes with excellent clarity and vibrancy. 92 points92 Points – Wine Advocate, June 2009

Mora’s Monthly Midweek Spirit Tasting Notes: Single Malt Scotch (et, al.) Wednesday June 19th 2013 at the shop

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Here’s my quick take on our Monthly Midweek Spirit tastings or as I like to call them the  “Wednesday night flights”. We had Steve Hall from InterBev who represents the Old Pultney, Balblair and Speyburn Scotches we poured as well as an interesting Scottish gin.

Speyburn 10 year old was an incredible value. Very good single malt Scotch for under $30! Very balanced and easy to drink Speyside whisky
with some toffee notes,with hints of black tea and dried apple and the merest whiff of phenolics. Very enjoyable neat

Balblair 2001 bottled in 2011: The idea of a vintage spirit is very exciting. This bottle was filled from cask in 2011 so it is a 10 year old scotch but some of the whisky is still in barrels which will be tapped twice more! So a collector can taste the exact same whisky at three different ages, if he is on top of these limited releases and gets himself some of each.
This is a very rare experience that usually only the master blenders have when they decide the best age at which to bottle.
Balblair is a Highland malt, bottled with out any coloring or chill filters so it is pure, honest scotch whisky. The style is very soft and malty with floral and fruit scents and a light body.

The winner of the evening was the Old Pulteney 17 year. Billed as “The Maritime Malt” because the distillery in Wick Scotland is as far north as you can go in the highlands right on the ocean, this whisky does have a touch of sea air and brine in the aroma. The rest of the profile is  dried fruit and toffee notes with a tang of citrus rind. It was an excellent, full bodied whisky with a hint of phenolics, those are the
peat influences that give it a tang and a high note with lots of sherry cask influence evident in the bass line.
All in all a great line up. By the way, scotch is great with dark chocolate. Stay tuned for these monthly spirit tastings. They are almost always on the the third Wednesday of the month from 4 to 7. See you next time


Mora’s Monthly Midweek Spirit Tasting:Single Malt Scotch (et, al.) Wednesday June 19th 2013 at the shop

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Join us for the monthly “Wednesday Night Flights” We conduct a free, fun and educational guided tastings of a wide variety of fine artisanal spirits. These are excellent products that represent excellent value. click here and read more about the line up and I hope to see you all on Wednesday night. Here is the line up:

 

Highland Single Malt Scotch 

“This perfectly-balanced single malt whisky was born in the Highlands of Scotland more than a century ago. It’s created using fresh spring water from Speyside. And, it’s this soft water which gives our whisky its distinctive character and unique flavor. Fresh, clean and aromatic nose with a rich lemony fruitiness. Medium-bodied on the palate with a delicate, fruity character with hints of toffee and butterscotch. A sweet long lasting finish.” -The Distillery


Highland Single Malt Scotch 

“Matured wholly in air-dried, hand-selected ex-bourbon casks, the ‘unashamedly excellent’ Old Pulteney 12-years-old is the definitive expression in the Old Pulteney family. Traditionally crafted using techniques that other distillers have long abandoned, this winner of numerous gold medals at the most prestigious international competitions is a high water-mark of quality spirits. Deep amber color with a slight pink hue. Medium to high aromatic intensity, dry with a hint of sea air. Dry, medium bodied and smooth with a clean finish: faintly salty with a slight sherry note.” -The Distillery


Highland Single Malt Scotch 

“The first release of Balblair 2001 is sparkling golden in appearance. This full bodied malt displays unmistakable Balblair characteristics: floral notes and aromas of fresh fruits such as oranges, apples and lemons. The American oak ex-bourbon casks used for maturation impart distinctive toffee and vanilla flavors. On the palate it is sweet and spicy; fresh fruits dominate and combine with toffee to create a balanced flavor and a long lasting finish.” -The Distillery


Highland Single Malt Scotch, Extremely Limited! 

“Our 17-year-old predominantly features ex-bourbon maturation, with the addition of spirit that has been wholly matured in Spanish wood ex-sherry casks, predominantly Pedro Ximenez and Oloroso. This adds a subtle depth and complexity to the whisky, making for an outstanding after-dinner drink. Red amber color with a rich autumnal hue. Sweet on the nose with traces of apples and pears: slightly woody with a hint of butterscotch. Full bodied, with hints of vanilla and floral notes in the background; a long-lasting memorable finish.” -The Distillery


Caorunn Small Batch Scottish Gin See details Caorunn Small Batch Scottish Gin
“Caorunn is handcrafted by the Gin Master at Balmenach Distillery in Speyside. The pure grain spirit is vaporized through our Unique Copper Berry Chamber that was made in the 1920’s, when gin was produced with a slow process to enable enough time to infuse the subtle flavor of the botanicals. We spread our eleven botanicals on the trays, allowing the grain spirit vapor to meet the botanicals on a largest possible surface during the infusion process and to pick up the aromas and flavors of the botanicals. Caorunn Gin is infused with five Celtic botanicals, including the fabled Rowan Berry along with six traditional botanicals including Juniper Berries, Orange Peel and Coriander Seed.” -The Distillery

The Sherry Soirée – A night of Valdespino Sherries and great cheeses at C’est Cheese

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Sherry Seminar @ C’est Cheese Wednesday June 12, 2013

Last night’s fine wine seminar turned into a sherry lovefest by the end of the evening. I doubt more than 2 or 3 guests were familiar with Sherry at all initially , but by the end everyone had developed a deep understanding and appreciation of this truly unique wine. Here is my take on the wines of the night. The big favorites in order of preference were: Oloroso, Palo Cortado, Cream, PX, Amontillado, Fino and Manzanillo. I think I was the biggest fan of the Fino, it was great with my sushi later that night:

 

The first two were “bio aged” wines, they begin life under a cap of “flor” yeast that keeps them light and white here’s my take on the two
VALDESPINO Manzanilla Deliciosa en rama (special guest star)
This was JUST bottled direct from cask with no fining and filtering (en rama) it has the least solera age of all the Sherries and is a little rougher around the edges than the Fino Inocente. It is intensely briny and savory like the fino but with less polish.

VALDESPINO Fino Inocente
I liked this one better, it has considerably more solera age and the savory qualities of the Manzanilla with a little more refinement.

The next two spend some of their lives bio aging and the second half oxy aging

VALDESPINO Amontillado Tio Diego
The Tio Diego Solera is tapped twice as often as the Inocente solera so the flor dies off and allows it to age oxidatively. It becomes quite dry with distinct havelnut flavors with a touch of carmel and the savory qualities of its Fino cousin.

VALDESPINO Palo Cortado Viejo Calle de Ponce
We now move up the sherry quality hierarchy. Select barrels from the Inocente and Tio Diego soleras that show great promise undergo further oxidative aging upto 25 years. It develops more roundness with some mahagony color and the distince hazelnut and dried fruit qualities. I found this one amazing. It has qualities of both Amontillado and Fino style Sherries and is basically a
cellarmaster’s choice.

VALDESPINO Oloroso VOS Solera 1842
Now we enter the realm of total oxidative aging for 25 years to be exact. It is kissed with sweet Pedro Ximenez to round it out and it shows deep mahagony color, nuts, more dried fruit and carmel toffee flavors. This is the best Valdespino I’ve had, though there are some rare and old sherries with huge price tags from this house I have yet to try.

VALDESPINO Oloroso Cream Isabela
A beautifully balanced cream sherry made from oloroso and Pedro Ximenez aged in barrel together so the flavors totally meld. What I most notice about Valdespino Sherries are there integrity and balance. All the flavors meld together seamlessly and I attribute this to the considerably longer aging they undergo as well as the quality of their estate vineyards and the quality of their winemaking, they stick to traditional methods that have been proven to be best

VALDESPINO Pedro Ximenez El Candado
This is Straight PX aged in cask oxidatively for over 10 years. This wine is almost too much. It is the color of molasses and almost as thick. It has flavors of dried figs and prunes with carmel, cocoa and coffee overtones. Try it over ice cream, pancakes and to glaze ribs on the grill!

About Bodegas Valdespino
Bodegas Valdespino history dates back to 1264 on land granted to Alfonso Valdespino This was part of a tribute to the
24 knights that drove the Moors from Spain. Valdespino’s deep historical roots distinguish it from other Sherry houses. At heart are their extraordinary vineyards including the famous Macharnudo site, part of the “Grand Pagos de España”,  Spain’s version of Grand Cru status.

Saturday Tasting Archive: Australia, California, Greece and Washington

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Taste Free 5 or 6 great wines buy them at  great prices Saturday at 3pm with our good friend Tim Dillon from Lauber Imports
90 Points – Wine Advocate, June 2012
“The 2011 MANTINIA is, of course, Moschofilero. This is the winery’s single vineyard Moschofilero, from Leonidas Nasiakos’ vineyard approximately another 175 meters above his family vineyards. It has the pretty green label, to distinguish it from the winery’s other appellation Moschofilero. Marketing aside, the game is not played on paper, but in the glass. This delivers. Now, Moschofilero does not produce powerful, thick wines, so have your expectations in order. This is not Chardonnay—or Assyrtiko. The best are elegant and transparent. This answers that call well, with what I would call “controlled density.” It seems to have fine depth, notably more concentrated and with a far better finish than the winery’s “regular” Moschofilero, but it remains elegant and transparent, laced with streaks of minerality and lingering beautifully on the palate. The finish can be quite gripping. It is refreshing, crisp and lively, gorgeously balanced and simply delicious. I bet this can hold a bit longer than normal—and hours later it was still in fine form–although for best results, it is still the type of wine that will be at its best when young and fresh. Drink now-2015.” -Mark Squires

92 Points – Wine & Spirits
“This is cool, intense, acid-driven chardonnay. Unimpeded by oak or malolactic fermentation, the fruit has the tangy cut of a pineapple on the edge of ripeness, while still holding plenty of concentration thanks to the notably long hangtime of 2011. The saline minerality of Lincourt’s two wind-battered Santa Rita Hills vineyards is on full display, and it’s also a steal – an honest, terroir-driven wine for under $20. Buy a case and drink it over the next several years with seafood.” 

“When we produced our first steel Chardonnay, we had no idea it would eventually become one of our most popular wines. From day one, the secret to our success has been the high quality of fruit from our estate Rancho Santa Rosa and Rancho Las Hermanas vineyards. This 2011 is both lively and concentrated, a rare vinous feat. The aromatics combine kiwi, mandarin zest and honeycomb. The palate is crisp and minerally with notes of lemons and green apples. As with its predecessors, this Stainless Steel Chardonnay is perfect as an aperitif or as an accompaniment to grilled chicken or fresh fish.” -The Winery


89 Points – Connoisseurs’ Guide to California Wine, January 2012
“Not quite in the same league as the winery’s Keefer Ranch bottling but certainly likeable in its own right, this wine skirts the edges of full-bodiedness while finding a slightly lighter quality than many of its peers. Its ample green apple fruit is joined by notes of toast, butter and a hint of roasted grains in both its well-crafted aromas and slightly oily yet solidly structured flavors. Long and lively by virtue of its ample acidity, it is a wine to be enjoyed alongside a platter of pan-grilled trout or Sole.” 

88 Points – Wine Spectator, Web Only 2012
“Exhibits rich, focused ripe pear, citrus, spice and floral scents leading to a full body. Graceful and elegant, ending with a hint of butterscotch. Drink now through 2017. 1,721 cases made.” -James Laube


89 Points – Wine Spectator, July 2013
“Fresh and crisp, with a distinct mineral note weaving through the juicy plum and spice flavors, lingering pleasantly on the refined finish. Grenache, Shiraz and Mourvedre.” -Harvey Steiman

89 Points – Wine Spectator, June 2013
“Fresh and vibrant, showing restraint in terms of size and structure, with red berry, cinnamon and savory spice flavors lingering against tight tannins. Best from 2014 through 2018. 3,248 cases made.” -Harvey Steiman

92 Points – Wine Spectator, March 2013
“Fresh, snappy and vivid, this red zeros in on a tightly focused beam of wild berry and raspberry flavors, ending with a mouthwatering aftertaste. Drink now through 2020. 696 cases made.” -James Laube 

93 Points – Wine Enthusiast, February 2013
“This is consistently one of Zaca Mesa’s best Syrahs of several bottlings they produce every vintage. The mildly cool year was kind to the fruit, giving controlled blackberry and black currant flavors that are wrapped in refined tannins. The wine finishes with a swirl of smoke and peppery spice, plus a touch of warmth from the alcohol. Drink now–2015.” -Steve Heimoff


Rock Dad’s World Father’s Day Sunday June 16th: Give the Mora’s Spirit of the Month Clubs

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We have monthly spirit clubs for single malt Scotch Whisky, Bourbon Whiskey, “American Whiskey” , Vodka, and Tequila. We ship nationwide and of course deliver locally.  Wherever you dad lives you can treat  him to a bottle a month of his favorite spirit for as many or as few months as you like, he’ll be thrilled and surprised over and over again. We select limited production, high quality, artisanal  spirits that he won’t find elsewhere and include a package of   background information on each month’s selelction. Please order right on line or contact the shop directly

Single malt Scotch of the Month Club: Is our most popular spirit club. It is truly amazing what master distillers can do with nothing more than barley, water, yeast, barrels and peat. The variety is mindboggling. So a collection of single malt  whiskies  from all over the Scottish Isles is very special

Bourbon of the Month Club: The American spirit.  Mora’s specializes in finding the rare producers of small batch and single barrel bourbons produced in this country.  To me it is America’s Cognac, a smooth and refined spirit with a passionate following of purists always seeking the best.

Mora's American Whisky Club

American Whiskey of the Month Club: Along with Bourbon, our country is known for various rye and corn based whiskies. Also our neighbor to the north, Canada produces many wonderful and unique whiskies of their own. So whether it is a traditional style American Rye as they made it in the 17th century colonies or a craft distilled whiskey from one of the many brand new artisanal distiller/ mad scientist/alchemists popping up all across our fruited plains it has a strong following in Mora’s American Whiskey of the Month Club.

Tequila of the Month Club: The agave based spirit is experiencing a renaissance in this country as more and more small producers market fine sipping tequilas in various styles. The aficionado appreciates the complexities these producers put into their product

Vodka of the Month Club: the ubiquitous spirit known for its purity as well as its subtle flavors. Vodka aficionados are passionate about their favorite spirit and the new sources of small production vodkas is nearly endless. We explore them all.

Father’s Day is Sunday June 16th: In “case” you need a great gift idea

Spirits of the month Clubs, Wine & Spirit Events No Comments

Get dad a mixed case of his favorite wines! You pick 12 bottles we give you a

15% discount on the wine off, plus a

FREE Mora’s wine tote and a

FREE Mora’s waiter’s wine key, all steel with a teflon coated worm. We’ll even gift wrap the whole box with a pretty ribbon if you like. This

offer ends Sunday June 16th. Just ask for the  father’s day special when you order. Don’t forget we ship to almost every state in the country!

-It’s a custom gift, you pick the wines that you know dad will like, we of course are happy to offer our expert opinion
-You decide how much you will  spend.
-It’s a great presentation, a large gift wrapped box full of wine and accessories.
-We offer free local delivery and nationwide fedex shipping.

Saturday Tasting Archive: Argentina, California, Italy and Spain with Polaner Selections

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6 great wines to taste free and buy  at great prices every  Saturday at 3pm. See you at the shop 

Hermanos de Domingo Molina Torrontes 2012 See detailsHermanos de Domingo Molina Torrontes 2012  save 15% through June 13 

92 Points – Wine Advocate, October 2012
“Beginning with the entry-level Hermanos range, the 2012 Hermanos Torrontes from Cafayate in Salta is from 26-year-old vines. It has a superb bouquet of peach skin, pear and a hint of lime flower that has a Riesling-like personality. The palate is medium-bodied with crisp tannins and a precise, mineral-rich finish that shows what Torrontes can do in the right hands. Excellent. Drink now-2016.” -Neal Martin
Calea Fiano Salentino 2012 See details Calea Fiano Salentino 2012 save 15% through June 13 

“Fiano is a grape known for its sturdiness and its ability to develop in bottle. As it ages, it can mature from honeyed through spicy to nutty flavors. This wine is made in a ready-to-drink style, it is juicy and food-friendly! Intense straw yellow color and floral aromatics develop into a crisp, fresh and harmonious finish on the palate. Pairs wonderfully with most fish and seafood dishes.” -The Importer

Calera Chardonnay Mt. Harlan 2011 See details Calera Chardonnay Mt. Harlan 2011 save 20% through June 13  

93+ Points – Wine Advocate, December 2012
“The 2011 Chardonnay Mt. Harlan bursts from the glass with expressive apricots, peaches, crushed rocks, French oak and spices. Rich yet weightless, the 2011 is striking from the very first taste. Once again, Calera’s Mt. Harlan Chardonnay is world-class. Anticipated maturity: 2012-2018. Calera is clearly not in Napa Valley, but these current and upcoming releases are deserving of serious attention, hence their inclusion here.” -Antonio Galloni 

“This beautiful Chardonnay is just a baby with a long, full life ahead, yet is captivating now with its bouquet of pippin apple, Meyer lemon, mandarin and vanilla cream. It glides across your palate with sensual softness, lively tartness and firm structure all at once. The spice and minerality underscore a hint of light caramel and white peach custard, then trail off slowly and gracefully.” -The Winery


Descendientes de Jose Palacios Petalos del Bierzo 2010 See details Descendientes de Jose Palacios Petalos del Bierzo 2010 save 15% through June 13  

91 Points – International Wine Cellar, September 2012
“(all mencia, as is the case for all of these wines, which are aged briefly in new French oak and then in older barrels before bottling): Dark ruby. Ripe red- and blackcurrant aromas are complicated by anise, cola and sexy oak spices. Soft dark berry preserve flavors gain minerality and firmness with air. Zesty cherry skin and mineral notes carry through a long, gently tannic finish.” -Josh Raynolds 

91 Points – Wine Spectator, December 2012
#57 on Wine Spectator’s Top 100 Wines of 2012
“This plush red delivers black cherry, licorice, mineral and smoke flavors. Harmonious and focused, supported by well-integrated tannins and firm acidity. Not a showy wine, but has complexity and depth. Drink now through 2018. 50,000 cases made.” -Thomas Matthews


93 points – Wine & Spirits Magazine
“In a world of superripe malbec, once in a while we come across a wine that emphasizes red fruit and tense acidity—without giving up the weight and structure that would place it with the meats of an Argentine asado. This is a selection of vines planted in the early 1970s in Mendoza, and 2010 may be the best vintage this site has produced to date.”
90 Points – Wine Advocate, December 2011
“More serious is the 2010 Malbec Angel Paulucci Vineyard, sourced from 38-year-old vines and aged for 14 months in 25% new French oak. Notions of cedar, Asian spices, incense, floral notes, and black cherry lead to a smooth-textured, elegant, spicy offering that delivers outstanding value in a wine meant for drinking over the next 5-6 years.” -Jay Miller

Hardin Cabernet Sauvignon Napa Valley 2010 See details Hardin Cabernet Sauvignon Napa Valley 2010 save 20% through June 13

“The first Hardin Cabernet Sauvignon (2003) was discovered by Doug on a trip to California. The wine was sourced from one of Napa Valley’s long time ‘cult’ producers. Doug found himself in Napa at the right time, and was able to taste and buy a small lot of this top, top quality wine. Following the blow-out success of the first effort, Doug has continued to put together a stellar follow-up throughout the years, the 2010 being Hardin’s seventh vintage. 

“The blend for the 2010 Hardin is 77% Cabernet, 14% Cabernet Franc, 7% Malbec and 2% Petit Verdot. The wine is opaque with classic aromas of black fruits, tobacco and cedar. On the palate it is rich and mouth-filling balanced by beautiful ripe tannins and acidity giving the wine lift. It has a core of blackberry and cassis fruits, tobacco and a hint of very well integrated oak.” -The Supplier