WINE GIFTS

It~s a mouthful, but one that you~re going to want to try. Aged 5 years in oak, and then another year in the bottle, the Alessandro E Gian Natale FantinoCascina Dardi Bussia Riserva Barolo is ready to drink now and beautifully food-friendly. The winery has a small production, much careful attention andtime is lavished on each of their wines. And if that isn~t enough, the Dardi location of grapevines is particularly disposed to yielding stunning Barolos.Enough about that. Decant your first bottle for an hour or so while you get the tortellini of duck confit, raisins and pignoli ready. Careful the combinationcould cause swooning... Keep in mind that Barolos are not big, bold wines. They are a bit more subtle, elegant and sophisticated, so should be paired withlike dishes. Fennel-dusted sweatbreads with root vegetable puree comes to mind. A lean filet mignon, grilled, with Bearnaise sauce is another deliciouschoice. This lovely Riserva goes amazingly well with truffles, so if you~re feeling flush, make a big bowl of egg noodles tossed with butter and shavedtruffles. With options like this, you may not have room for a last course, but if you do, make it an Italian Grana Padano. Mangiamo winelovers!Antonio Galloni~s Vinous:The 2011 Barolo Bussia - Cascina Dardi captures all the best qualities of the year. Open-knit, gracious andripe (but not overdone), the 2011 is simply exquisite. The classic profile of Dardi comes through loud and clear, with silky tannins that have been gentlysoftened by the warmth of the year. Alluring scents of leather, tobacco, orange peel and spice lead into the exotic, beguiling finish. This hugely delicious,totally irresistible Barolo is a great example of the vintage at its best. Drink date: 2018 - 2036. Dec 2015Importer: It is as sumptuous and silky a Barolo as you are ever likely to tastethe ripe Nebbiolo fruit is generous and abundant.Two brothers, Alessandro and Gian Natale Fantino, farm eight hectares in the heart of the historic Bussia cru north of Monforte, one of Barolos most famousareas for producing wines of great longevity and finesse. The Fantino holdings are concentrated exclusively in the Dardi section of Bussia, a hillsidewith perfect southern and southeastern exposure in the geographic center of Bussia, giving adeep color and rich fruit to their wines. Barolos from Bussia tend to have deep color and rich fruit and while they don~t lack the classic tannic structure of Nebbiolo from this part of the world,they are not nearly as hard as the Barolos from the southside of Monforte or from Serralunga. This fact does not preclude the Fantino Baroli from agingbut makes them delightfully approachable relatively young. The Fantinos are also blessed with some of the oldest vines in the entire Barolo zone, thanksto the fastidious care given to them by Alessandro and Gian Natale. Planted in 1946 and 1947 and pruned in an old style that is very labor intensive, theyproduce grapes that would be the envy of any Barolista. Bottle 750ml, cork Varietal 100 percent Nebbiolo Alcohol ~14.0 percent Aging 60 months in large oak barrels 12 months further refining in bottle Region Barolo, Piedmont, Italy

Robert Parker, Jr~s Wine Advocate: The 2010 La Poja is the latest bottling of one of Italy~s most unique wines. This is a pureexpression of the Corvina Veronese variety, the chief component of Amarone wines made according to the appassimento process. La Poja allows this finickygrape to sing solo with some 20 months in new barrique followed by eight months in the bottle. The results are outstanding with pristine cherry and blackberryfollowed by spice, leather and tar. For best results, age this wine another four or fiveyears. Dec 2014Winery: On the top of the hill called La Grola lies a plateau of less than 3 hectares dazzling white in colour, due to its calcareoustop soil, and planted exclusively with Corvina since the late 1970s. The premium quality viticultural techniques yield grapes with great personality andmaturity. After over 4 years of ageing, the wine is still extraordinarily fresh and crisp with a full spectrum of aromas ranging from fruit to spices andofficinal herbs. Full bodied and luscious, with a long, lingering finish. The inspiration behind this single varietal lies with Giovanni Allegrini andstemmed from his passionate belief in the land on which he lived.Food Pairings: La Poja makes an ideal accompaniment to roasted red meats and game. It is excellent with aged cheeses, and a perfect match with whiteor black truffles. Serve at 18C (64F) and open the bottle one hour before consumption. Has the potential to age for 18 years. Bottle 750ml Varietal 100 percent Corvina Veronese Alcohol 15 percent Total Acidity 5.75g/l Residual Sugar 1.9g/l pH 3.60 Aging 20 months and then for 8 months in large oak casks and left to age in the bottle for 10 months Region La Poja, Italy

Winery: A wine of ample aromatic impact with notes of mint, mocha, plums, and spice which follow and fuse with one another in a movement of constant energy and development. On the palate, the tannic texture is exceptionally full and silky. A wine of true profundity, length and elegance. Bottle750ml, corkVarietal55 percent Cabernet Sauvignon, 25 percent Merlot, 18 percent Cabernet Franc, 2 percent Petit VerdotAlcohol14.5 percentAging18 months in 60 gallon French oak barrelsRegionBolgheri, Italy

James Suckling: Attractive fresh-pineapple character, but without pineapples strident acidity. The delicate hint of smoke reallyadds something and the finish is super-harmonious, if a bit short. Drink now. Nov 2018Winery:Intense perfumes of exotic fruit and yellow peach, floral notes of freesia and hawthorn, pleasing chalkiness on thefinish. Full, fresh taste with a long persistence. Bottle 750ml Varietal 100 percent Grechetto Alcohol 13.5 percent Aging 3 months in steel, minimum 3 months in bottle Region Umbria, Italy

Winery: Very nice pale yellow colour with pale green highlights. A lovely complex nose of citrus fruits, flowers and minerality. The entry is fresh and clean, then well-structured, with both roundness and liveliness. An ample wine, a beautiful aromatic power. This wine fills your mouth. Lovely length. Ideal with goat cheese (dry and young), grilled fish, poultry. Bottle750mlVarietalSauvignon BlancRegionVal de Loire, France

We present the Chateauneuf-du-Pape from Domaine Beaurenard. It~s a beautifully woven combination of dark, prominent fruit, spices, a suggestion of pastis and just the right amount of gentle tannins. Dive into your first dark ruby glass with salt-and-pepper strip steak slices topped with arugala salad. Bonsoir tout le monde! A classic French pairing with this Southern Rhne red is lamb, so we say make yours roast racks of lamb with a lamb sausage crust and a red grape pan sauce. The lovely body and intense aromatic persona of the wine will be a fabulous companion. Another typical French choice to highlight the earthy side of this Chteauneuf-du-Pape is duck confit with potato leek ragout. Dlectable. This juicy, precise French red is great with roasted game birds and rabbit as well. How about red wine braised rabbit with sage polenta? It has the perfect mix of comfort and substantial savoriness. Qui a faim??! Robert Parker, Jr.~s Wine Advocate: Beaurenard has excelled this vintage. The 2016 Chateauneuf du Pape is no slouch, with ample richness, bold cherry and apricot fruit and attractive hints of dried spices and garrigue. Complex, full-bodied and supple, it finishes long and silky. It~s two-thirds Grenache Noir, with the rest composed of the 17 other permitted grape varieties. Drink date: 2018 - 2035. Aug 2018 Wine Spectator: Nicely packed, with raspberry and plum compote flavors at the core, liberally lined with singed alder, tobacco and warm brick accents. The finish has a grippy edge, but this red stays fresh and driven overall. Best from 2020 through 2030. Nov 2018 Winery:We make highly concentrated wines of great finesse, elegance and minerality. This is the true signature and pedigree of the local soils, which makes Beaurenard wines suited to lengthy ageing. They can also be drunk young, to procure an intense, lush pleasure. The bunches are picked and sorted by hand. They are then destemmed, slightly crushed and placed in a fermenting vat. These steps, combined with long vatting, gently extract the maximum amount of phenolic constituents tannins, anthocyans and resveratrol which give the wine its structure and colour and also have health-promoting properties. During the 12-15 months the wine spends in barrels and truncated vats, we continue to refine its structure to achieve balance and harmony. Colour: Beautiful, deep and bright ruby color. Nose: Complex, with fruits as cherries and fresh blueberries, and with spices as rosemary, juniper and cedar. Mouth: Broad like the nose. Crispy cherries with garrigue notes bringing the freshness on the finish. Very smooth tannins with a nice elegance. Bottle750ml, corkVarietal70 percent Grenache, 10 percent Syrah, 10 percent Mourvdre, and 10 percent Cinsault and other AOC varieties.Alcohol14.5 percentAging12-15 months in oak barrelsRegionSouthern Rhone, France

The Bedrock Heritage Red Bedrock Vineyard Sonoma is a powerhouse of a Zinfandel blend. Nothing delicate here folks. It~s also one to buy and hold for afew years so that all of that power and deliciousness can integrate and become its best self. Use the time to plan your meal and think big! You~ll be workingwith ripe, dark fruit galore, intoxicating smoky notes, hearty spice and just a big, chewy, tasty mouthful of wine. The winery recommends double decanting12-24 hours before drinking that will lessen the longer you~re able to hold it. When the time has finally arrived, we say fill those glasses and tuckinto beef sliders with angry onions. Barbecue pork tenderloin with grilled onions and zucchini is the perfect companion for the big fruit in this HeritageRed. Beef and cheese empanadas will bring out the dark, earthy side of the wine, and a Dr. Pepper-glazed ham with prunes will delight a crowd. Have anotherbottle waiting in the wings for a dense, nutty aged Gruyere. That~s all you need to know.Wine Spectator: Brooding but not a bruiser. Finesse combines with power, offering fervent blackberry, fruitcake spice, ground pepperand orange zest accents that build intensity toward big but polished tannins. Zinfandel, Carignan, Mataro, Syrah and Alicante Bouschet. Drink now through2026. 750 cases made. Mar 2019Winery: This is the wine I started the winery to make. From vines planted by Senator George Hearst in 1888, this is the geographic andviticultural center of everything else we do.As always, from the 1888 plantings at my familys vineyard planted in the heart of Sonoma Valley. Thisfield blend of 27 varieties performed beautifully in 2017, doing exactly what a field blend should do in a warmer year: the Carignan, Mataro, Syrah, andother later-ripening varieties retained acidity and perfume even though earlier-ripening varieties like Petite Sirah and Tempranillo got a bit riper thannormal. This has the trademark Bedrock spice, citrus oil/cointreau, and dark red fruits (Mulberry? Raspberry?) I would expect from our dearly beloved homevineyard. This is going to age quite well, though similar to 2015, this could be consumed slightly earlier thanks to the delicious fruit. Roughly 55 percent Zinfandel,15 percent Carignan, 10 percent Mataro, and then everything else (Syrah, Alicante, Trousseau Noir, Mission,.you get the point). Drink 2019-2030+. Planted 1888: Always the wine closest to my heart, the Bedrock Vineyard Heritage Wine comes my familys old vineyard in the heart of Sonoma Valley. Plantedbetween 1888 and 1895 and composed of over 22 interplanted varieties, the Bedrock Vineyard Heritage Wine is the wine that I started the winery to make.The piece of rock strewn red clay soils produced a wine of citrus-tinged red fruits and spice. I hope this wine speaks as much to the vineyard as to thevarieties from which it is composed- which of course is the point. Composed of roughly 55 percent Zinfandel, 30 percent Carignane, with the balance being the many othervarieties scattered throughout the vineyard. Bottle 750ml, cork Varietal 55 percent Zinfandel, 15 percent Carignane, 10 percent Mataro, and 20 percentSyrah, Alicante, Trousseau Noir, Mission Alcohol 14.6 percent Aging 40 percent new French oak Region Sonoma, North Coast, California Production Limited at 750 dozen

The Big Basin Homestead red blend is perfect for meats on the grill, done on the stove, or in the oven. Four varietals are masterfully blended to delivergorgeous flavor, perky fruit, lovely earthiness and herbal notes. You won~t be able to stop at just one glass.Wine Enthusiast: Designated Editors~ Choice.This blend of 43 percent Mourvdre, 16 percent Syrah, 14 percent Grenache, 14 percent Carignane and 13 percentCabernet Sauvignon is a great look at what this cult producer is doing, but for much less price than other bottlings. Pure tangy fruit aromas of mulberryand condensed flower petals cut through the rustic earthy and gamy elements on the nose. Vibrant acidity explodes on the palate, which is full of red-currant,cranberry, parsley, sage and lavender flavors. Aug 2018Winery: Early budbreak followed by a cold and wet Spring resulted in dramatically reduced yields in 2015. We made less than half of theHomestead that we normally produce, however, we feel quality was high. Picking dates ranged from September 5 to September 26. Virtually nothing was addedto the wine until after the fermentation was complete when a small amount of SO2 was used. Every lot was fermented with native yeast in small 1.5 ton fermentersand many included the use of whole clusters which we feel amplifies aromatics and adds texture. The wine was then aged in neutral French oak barrels whichserves to highlight the purity of fruit and trasparency to the terroir of the Gabilan Mountains. Bottle 750ml, cork Varietal 43 percent Mourvedre, 16 percent Syrah, 14 percent Grenache, 14 percent Carignane, 13 percent Cabernet Sauvignon Alcohol 14.0 percent Aging 11 months in neutral French oak Region Monterey, California

James Suckling: Black as the ace of spades with great berry fruit and a lot of savory character, this is a very distinctive Toro red. Very powerful with plenty of fruit sweetness, but as the wine flows over the palate it slowly turns ever further in the savory direction. Long, beautifully balanced finish. Drink or hold. Aug 2018 Winery: Termes is the vibrant expression of Toro, a symbol of its youthful spirit. It stands out from what Toro wines used to be, for its vigor, freshness and vivacity. Powerful yet balanced, vibrant yet complex, it is perfect to drink young. It is perfect paired with food like a plancha of Spanish ham or a beef carpaccio. Bottle750ml Varietal100 percent Tinta de ToroAlcohol15 percentAging14months in new French oak barrels RegionToro, Spain

James Suckling: Black as the ace of spades with great berry fruit and a lot of savory character, this is a very distinctive Toro red. Very powerful with plenty of fruit sweetness, but as the wine flows over the palate it slowly turns ever further in the savory direction. Long, beautifully balanced finish. Drink or hold. Aug 2018 Winery: Termes is the vibrant expression of Toro, a symbol of its youthful spirit. It stands out from what Toro wines used to be, for its vigor, freshness and vivacity. Powerful yet balanced, vibrant yet complex, it is perfect to drink young. It is perfect paired with food like a plancha of Spanish ham or a beef carpaccio. Bottle750ml Varietal100 percent Tinta de ToroAlcohol15 percentAging14months in new French oak barrels RegionToro, Spain

Accommodates 12.5 x 3 inch bottle.

Our latest discovery to add to your Tuscan treasure trove? This Brancaia Ilatraia. We love it and Parker~s Wine Advocate raves about it. Everhad roasted pigeon with pine nuts and raisins? The Ilatraia is ready to drink now, and is perfect for you to experience this delectable dish.Robert Parker, Jr.~s Wine Advocate: Wow. The 2013 Ilatraia jumps right out at you. This is a tremendous effort - I tastedthis wine three times blind and it always came out on top. Cabernet Sauvignon (40 percent) is blended with Petit Verdot (40 percent) and Cabernet Franc (20 percent). The complexityand the ever-changing nature of the bouquet is mind-bending. Ilatraia shows enormous depth and sophistication, and it leaves a profound impact. The winesports deep color saturation with brilliant flashes of dark ruby. The texture is immensely soft, yielding and seamless in its integration. Dark fruit andblackberry is followed by light notes of tobacco, toasted nut and scorched earth. I am in awe of its complexity. Drink 2017-2030.This is perhaps the finest set of wines produced by Barbara Widmer and the excellent team at Brancaia. The 2013 Ilatraia (made with Cabernet Sauvignon,Petit Verdot and Cabernet Franc) is among my top three favorite wines tasted during this September session. The estate completed its conversion to organicfarming last year. Dec 2016Winery: Named for a hillside in our Brancaia in Maremma estate vineyard, our fruit forward 2013 Ilatraia is distinctively rich.Ilatraia has intense aromas and flavors of black cherry, plum, blueberry and spice, backed by ultra-fine tannins on the full-bodied palate, while subtlenotes of coffee and licorice are found on the lingering finish.Food Pairing: Food with balanced, intense flavours, meat and game dishes fried or stewed for poultry such as pigeon or pheasant.Located just a few miles from the Mediterranean coastline, Brancaia in Maremma is rugged with a west-southwest exposure and mostly sandy clay soil at thefoothills of the nearby Uccellina Mountains. Bottle 750ml, cork Farming Organic Varietal 40 percent Cabernet Sauvignon, 40 percent Petit Verdot, 20 percent Cabernet Franc Alcohol 14.0 percent Aging 18 months in barriques minimum 12 months further refining in bottle Region Tuscany, Italy

Bussola Amarone is world-famous for its incredible intensity of fruit. The innate density and intensity of this wine makes it a rarity to encounter, one which does not overwhelm on one front, but instead takes us on a journey of never-ending layers. You will have to search long and hard to find an Amarone the likes of this caliber. And that~s why Mr. Bussola~s had some pretty serious international recognition for his craft. Decant and let it breathe for at least an hour before filling your glasses the results will be spellbinding. This Amarone is made for full-flavored and hearty meat dishes: Wagyu beef, elk, venison, wild boar, and much more. When was the last time you had tripe, winelovers? You might want to try the traditional Italian preparation of Trippa alla Romana with this Bussola. The dish uses delicious herbs, garlic, onions and tomatoes and lots of slow cooking to deliver a perfect pairing. Barbecued elk medallions with a cherry sauce will really reach out to the decadent, deep fruit in this wine. If you~re hankering for a big piece of meat, make it a Wagyu T-bone for two with a mushroom sage sauce. Il cielo su un piatto. For the coup de grace of the meal, try bite-sized pieces of Parmigiana Reggiano, each with a drizzle of acacia honey. Take a sip of this Bussola afterwards and feel the magic unfold. If you didn~t know, Amarone is from the Veneto region of Italy. Rather than using the standard crush and ferment process as with a regular wine, the grapes are harvested, separated, and laid to dry on straw mats for around four months. During this time, the grapes raisinate, and the resulting dessicated grapes are then pressed and the resulting highly concentrated juice is fermented. The result? A very powerful, highly textured, and sometimes extremely tannic wine. Once the wine is bottled, the tannins take a long time to mellow. These wines are rarely released within five years of bottling, and can take close to a decade to get to their proper flavor. The hefty pricetag comes from the combination of the long winemaking process and the necessity for even longer storage. Wine Spectator: Ripe, almost sappy flavors of spice, kirsch and date are firmed by plush tannins and enlivened by juicy acidity in this expressive, medium- to full-bodied red. Long and mouthwatering, with smoky accents of espresso liqueur, dried herb and singed orange peel lingering on the finish. A rich, distinctive example. Drink now through 2025. 2,300 cases made. Oct 2018 Winery: Originally trained as a stone mason, Tommaso Bussola took over his uncle~s Valpolicella estate, with its prized old vineyards in the heart of the Classico zone, in the mid-1980~s. While vineyard work came naturally to him, he experimented relentlessly, and absorbed information and ideas from every source available. By the late nineties, his style had matured, and his wines had become world-famous for their incredible intensity of fruit. The key is the age of the vines and the low-yielding ancient clones: Corvinone (giving the wine depth), Corvina Grossa and Rondinella. Small percentages of old vine Cabernet Franc, Cabernet Sauvignon, Dindarella and Pindara round out the cepage, along with new experiments like Teroldego. Tommaso produces ~Classico~ rate near the summit of the Valpolicella pyramid. All of the production comes from estate fruit. Bottle:750ml, corkVarietal:65 percent Corvina &amp Corvinone, 30 percent Rondinella 5 percent Other VarietalsAlcohol percent:~16.8 percentAging:24-30 months in oak barriques and tonneauxRegion:Veneto, Italy

This Ca~ Del Baio Asili Barbaresco brings to mind the hills of Piedmont, and its delicious cuisine. You~ll want to find a place in your cabinet or cellarfor this bottle, and use the time in between to work on your fresh pasta-making skills, and strengthening your risotto-stirring arm. Pour your first glassesand enjoy them with an earthy Fontina Val d~Aosta cheese. Or, you could share a wild mushroom white pizza drizzled with truffle oil. Roasted pigeon withpine nuts and raisins is a lovely entree option. If you~ve got some time on your hands, make it porcini risotto next to a pan-seared veal rib chop. It~sa combination that you won~t soon forget. ~Tis the season for wild boar ragu. Toss it with some of that fresh fettuccine you can make so well now thatyou~ve been practicing... Cent~anni winelovers!James Suckling:Classic aromas of tar and roses with spices, strawberries and some leather. Full body, round and firm tannins anda chewy finish. A beautiful and unique wine from a great vineyard. Try in 2021. Sep 2018Winery:Colour: bright garnet red, with slight orange tinge. Nose: intense, with fruity aromas of marasca cherries and hints ofviolets. Spicy notes of black pepper, liquorice and goudron. Taste: dry, warm and soft, showing a long, rich, smooth flavour. Goes well with braised andstewed red meats, game and very mature cheeses. As time passes, it also becomes a great meditation wine. Serving temperature: ~ 64F. Bottle 750ml, cork Varietal 100 percent Nebbiolo Alcohol 15.0 percent Aging 24 months in oak casks &amp small French barrels 6 months further refining in bottle Region Piedmont, Italy

Winery: Bright, super&ampdashfresh aromas of sweet citrus, melon, guava and white flowers introduce pure, vibrant flavors of grapefruit,guava, gooseberry, fleshy melon and white peach, with a refreshing minerality invigorating the wines long, crisp finish. Arguably one of Cakebread Cellarsbest&ampdashever sauvignon blancs, this Napa Valley classic will age gracefully for the next 3&ampdash5 years and beautifully accompany your favorite salad,seafood, poultry and vegetable dishes. Bottle: 750ml, cork Varietal: 90 percent Suavignon Blanc, 6 percent Semillon, 4 percent Sauvignon Musque Alcohol percent: 13.9 Total Acidity g/100ml: .65 pH: 3.31 Aging: 80 percent stainless steel &amp 20 percent 5 months in neutral French oak Region: Napa Valley, California