**Our Summer Wine Club selections are SOLD OUT! You can still join the wine club and we would be happy to put together a customized collection for you, or you can simply begin to enjoy your 10% discount and purchase directly from our online shop.**
Summer’s finally here, and so are our summer wine club selections. This time around we are featuring some of the best French and American wines we’ve had all summer, from some of the most exciting small producers in the industry. These unique and crowd-pleasing wines are perfect to bring along on picnics or summer barbecues, or simply to enjoy with a friend on a warm summer night.
Want to get in on the action? Join the Winelandia wine club by filling out the form at https://signup.winelandia.com/
2013 Mas del Périé “Tu Vin Plus Aux Soirees” Red Blend, Southwestern France
2013 Wind Gap Trousseau Gris, Fanucchi-Wood Road Vineyard, Russian River Valley
2011 Pierre Frick Cremant d’Alsace Riesling/Auxerrois Blend, Alsace
2013 Hervé Villemade Rosé of Pinot Noir & Gamay, Cheverny
2012 Forlorn Hope “San Hercurmer delle Frecce” Barbera, Amador County
2013 Jolie-Laide Pinot Gris, Windsor Oaks Vineyard, Chalk Hill
2013 Mas del Périé “Tu Vin Plus Aux Soirees” Red Blend
Blend: Cabernet Franc & Côt (Malbec)
Region: France>Southwestern France>Cahors
Vineyard: Biodynamically farmed. 1100’ elevation.
Tasting Notes: A great wine for summer – it’s medium bodied, soft, and supple while retaining a juicy and inviting character that makes you want to take another sip. This is a burger wine if we’ve ever had one – beef or veggie, it doesn’t matter! A fun and versatile wine that everyone will love.
Food Pairing: Barbecue ribs, grilled chicken, burgers, carne asada tacos
Production Notes: Manually harvested, fermented whole cluster for 10 days with indigenous yeasts. Bottled unfined and unfiltered with minimal SO2. The name of this wine is a pun referencing a line from a popular French television show, and roughly translates to “You are not partying with us anymore”.
Winemaker: Fabien Jouves
Bio: Fabien Jouves is a young winemaker in Cahors who began converting his family’s estate to Biodymanic farming in 2004. He initially intended to study medicine, but instead went on to study viticulture and oenology as his parents were struggling with the family vineyard. He now farms all 22 hectares of the family’s estate.
2013 Wind Gap Trousseau Gris, Russian River Valley
Blend: 100% Trousseau Gris
Region: US>California>Sonoma>Russian River Valley
Vineyard: Fanucchi-Wood Road Vineyard
Tasting Notes: A light-bodied, bright and citrusy wine. It’s a perfect wine to drink on a hot day, and goes especially well with seafood and salads. It’s very easy drinking, but not simple – more like straightforward. Crisp, cool, clean.
Food Pairing: Nectarine & burrata watercress salad
Production Notes: Organically farmed grapes, whole clusters are foot crushed and fermented with indigenous yeasts in concrete eggs. This wine is aged in both stainless and neutral oak for just a few months and always released the year it’s made – it’s meant to be enjoyed fresh and young.
Winemaker: Pax Mahle
Bio: Pax Mahle is a cornerstone of minimal intervention winemaking in northern California. Mahle found his way to winemaking through his work as a sommelier, and has, since the mid 2000s, focused his efforts on the Wind Gap label – cool climate wines often made from single vineyards. His winery was first in Forestville, and has since moved to a convenient location in Sebastopol. Many other wines Winelandia has featured have been influenced by Mahle’s guidance and mentorship, including Ryme and Jolie-Laide.
2011 Pierre Frick Cremant d’Alsace Riesling/Auxerrois Blend
Blend: 50% Auxerrois Blanc, 50% Riesling
Vineyard: Biodynamic (Demeter certified) since 1981. Clay & Limestone soil.
Tasting Notes: The bouquet of this elegant sparkling wine is rich with white flowers and coconut, while on the palate it shows lively citrus, almond, and white peach. The bone dry finish leaves a lingering limestone minerality. A gorgeous wine perfect for a casual gathering or a special celebration.
Food Pairing: Alsatian onion tart, cheese plates, oysters
Production Notes: Hand-harvested and whole-cluster pressed. Fermented in foudre with native yeast. Aged in 3000L foudre. Secondary fermentation with RS from the primary fermentation and acacia honey. No added SO2 during vinification, and a small amount added at disgorgement. No dosage. 2 g/L residual sugar.
Winemaker: Pierre Frick
Bio: Pierre Frick is the 12th generation to farm and make wine from his family’s land. He first converted the entire estate to organic viticulture in 1970, and went on to convert it fully to Biodynamic in 1981.
2013 Hervé Villemade Rosé of Pinot Noir & Gamay
Blend: 60% Pinot Noir, 40% Gamay
Region: France>Loire Valley>Cheverny
Vineyard: Certified organic. 12-36 year old vines.
Tasting Notes: Floral, fruity, and light on it’s feet, with juicy acidity and abundant fruit flavors.
Food Pairing: Grilled salmon, arugula salad with goat cheese and roasted beets, charcuterie
Production Notes: Hand-harvested, fermented and aged in stainless steel tanks. Bottled with minimum SO2.
Winemaker: Hervé Villemade
Bio: Domaine du Moulin is Hervé Villemade’s family estate, founded by his grandparents. Hervé took over winery operations in 1995, and followed in his parent’s footsteps by initially farming using conventional methods. Following these practices, he found the work and wine to be bland. Soon after, Villemade both developed a serious sulfite allergy and discovered natural wine. Deeply inspired by the soulful wines of Lapierre, Gramenon, and Foillard, Villemade began converting the estate to organic viticulture in 2000. He now makes a variety of wines with little or no sulfur added.
Blend: 100% Barbera
Region: US>California>Sierra Foothills>Amador County
Vineyard: Shake Ridge Vineyard. Sustainably farmed. 1500’ elevation on sandstone, soapstone, quartz, schist, and decomposed granite. Iron-rich, large grain, 80% rocks.
Tasting Notes: A bright and fresh red wine with notes of red fruit, white pepper, and earth. The long finish leaves flavors of pomegranate, along with fine, grippy tannins. Excellent now but could also take some age.
Food Pairing: Barbecue ribs, burgers, grilled portobello mushrooms with balsamic reduction
Production Notes: This wine is named after a miniature donkey who was shot with an arrow by an unknown assailant and resides not far from the vineyard. Fermented whole-cluster with native yeast. Bottled without fining or filtration. Aged 12 months in neutral oak. 87 cases made.
Winemaker: Matthew Rorick
Bio: Matthew Rorick is a surfer and Gulf war veteran. After the war, he returned to southern California where his grandfather encouraged him to study enology. Forlorn Hope was started in the mid-2000′s. His focus is lost and forgotten varieties, age-worthy white wines, and easy drinking reds. Rorick employs minimalist winemaking methods; he ferments with indigenous yeasts, leaves the grape clusters whole, and only uses small additions of SO2. He was the SF Chronicle’s 2013 Winemaker to Watch, and yes, we are watching!
2013 Jolie-Laide Pinot Gris, Windsor Oaks Vineyard
Blend: 100% Pinot Gris
Region: US>California>Sonoma>Chalk Hill
Vineyard: Windsor Oaks Vineyard
Tasting Notes: Aromas of citrus, melon, and orange blossom. Lightweight and electric on the palate, with a little spice and ample length on the finish. Far more complex and interesting than your typical Pinot Gris, and one of our favorite wines of the summer.
Food Pairing: Poached salmon with citrus, summer stonefruit salads, cheese plates, grilled seafood, grilled carrots
Production Notes: The grapes were gently foot-stomped whole cluster, then left on the skins overnight to soak. The juice was able to pick up a little color from the skins, without extracting any weight or tannins. Pressed whole-cluster into stainless steel, where it underwent a 12 day spontaneous fermentation at cool temperatures. Once dry, it was racked and aged for 6 months in 2:1 stainless steel and neutral oak vessels, with no malo or lees stirring.
Winemaker: Scott Schultz
Bio: About 2 years ago, I was up at the old Wind Gap tasting room with some friends. Scott made wine in the same facility, and he was the one pouring the Wind Gap wines that day. We chatted a bit about wine-making and the business, and afterwards it seemed like I’d run into him every time I was at an industry event. It turns out Scott makes some of the most unique and highly sought-after wines in California, in minuscule quantities of course. In 2013, his fourth vintage, Scott produced only 500 cases of wine.