Ronco Severo new wines . . . 2013

2013 Ribolla Gialla in 750 ml and 1.5L!

Pinot Grigio 2013

Severo Bianco 2013

Refosco dal Peduncolo Rosso 2013

Some 2015 harvest photos at Davide Carlone in Grignasco (BOCA) and the new 22013 Colline Novaresi Croatina . . . .

Newly arrived Croatina from Davide Carlone.  

Davide Carlone and his daughter Adele

Adele wants to get in on the action, too.

Ciao Adele!

Barolo Tasting at Tofino Wines - Tuesday November 3rd

Barolo Tasting November 3rd, 6-8 PM

TOFINO WINES Tuesday Tasting 15:3 On Tuesday, November 3rd, Giuseppe Vajra will pour a selection of 8 wines from his family's estate G.D.Vajra, including outstanding Barolo, Barbera, Dolcetto, Moscato d'Asti and several surprise library selections.  G.D.Vajra remains a favorite among wine buyers (including everyone atTOFINO WINES!) and industry insiders for producing wines of incredible finesse and elegance. In fact, Giuseppe and his father Aldo consider themselves "clean traditionalists," working to highlight each vintage's unique characteristics. Aldo began thewinery in 1972, producing small quantities of Piemontese wines from vineyards planted by his father in 1947. The fruit was sold to other producers until Aldo bottled his first vintage in 1978. Today, the family has more than 150 acres of vines spread throughout the region. 8 Wines will be tasted! (until sample bottles run out.)  $20 Tasting Fee, applicable to the purchase of two or more Vajra bottles the night of the tasting. Interest in this tasting is extremely high, and space is limited. Tasting will begin at promptly at 6 PM.

Giuseppe Vajra and his father Aldo Dolcetto grapes, G.D. Vajra vineyard   Giuseppe Vajra celebrates a successful 2012 harvest

Barolo dinner at Terroni with Giuseppe Vaira

BAROLO and TRUFFLES... a match made in heaven!   The Terroni Winemaker Dinner Series continues with:   BAROLO winery G.D. VAJRA   - 5 course menu - *5 wine parings included*     Thursday November 5th, 7pm Terroni Beverly - 7605 Beverly Blvd     Barolo is arguably the most important red wine of northern Italy. These are some of the longest aging and most complex wines in the country. However, there are other important grapes to be discovered here, including the ancient indigenous FREISA that the Vajra family helped put on the map.   Join us and the charismatic Giuseppe Vajra to learn -and taste- more. MENU   - Crochette di Baccala - salt cod croquette - Tortino di Spinaci - traditional Piemontese spinach flan, Parmigiano Reggiano - Agnolotti del Plin - house made pasta filled with veal, black truffle shavings - Brasato al Barolo - braised beef short rib slow-cooked with roasted baby vegetables - Salame Dolce di Ciocolato - bittersweet chocolate, hazelnuts, zabaione sauce     Hosted by: Chef Antonio Giordano Sommelier David Alfano   $95 per person plus tax and gratuity     RSVP: davefano7@gmail.com - seating is limited -

Come taste wine with me at the Sunday Sips, Oct. 25th from 6-8pm @ the tippler club

Sunday Sips - Oct. 25th from 6-8pm  Come taste 6 wines that are perfect for fall sipping. They are more complex and ideal for those slightly cooler nights! Pre-purchase tickets for $25/person to the event HERE , or at the door for $27/person. What we will be pouring: Domaine Roland Schmitt, Riesling,  "Glintzberg," Alsace, France Clot de l'Origine, Syrah, "Le P'tit Barriot," Cotes du Roussillon, France Jo Landron, Folle Blanche, etc., "Atmospheres," Loire, France G.D. Vajra, Dolcetto, Alba, Italy Domaine de la Maison Plantevin, Roussanne, Seguret, Cotes du Rhone Villages, France Chateau Goudichaud, Cab Franc, etc., Rose,  Bordeaux, France Who will be pouring:

Joining us: Andy Keilen  will also be showcasing his beautiful photography during the tasting! Details: Sunday, Oct. 25th from 6-8pm. Tickets are $25/person, available for pre-purchase here , or $27/person at the door. Must be 21 years of age or older. Location: fundamental LA 1303 Westwood Blvd. Los Angeles, CA 90024 See you there!!

Francesco Cirelli in Top 100 from Wine & Spirits Magazine!

Hi,

We have all of these in stock and in good quantity.  So glad that the wines are loved.  

​

Francesco Cirelli 2013 Trebbiano d'Abruzzo 94 points (06/15)

This trebbiano, from an organic farm in Atri, gains its deep golden color and luscious texture during eight hours of skin maceration. When it’s first opened, it has an oxidative richness, with orange notes—both citrus and carrot—and a creamy, expansive minerality. It’s fresher a day later, warm and cool at the same time, still rooty, with crispness to balance the open, yielding texture. Fans of Emidio Pepe’s long-lived trebbianos should take note.

Francesco Cirelli 2013 Trebbiano d'Abruzzo Amphora Aged 93 points (06/15)

Decant this and its rough, rooty edges begin to integrate with the initially raw scents of vanilla bean and rosemary. The toasty flavors of lees aging align with tangy, citrusy fruit into the layered, delicate richness of a millefeuille. It lasts, tingling with mineral acidity and freshness. Cirelli makes this from a parcel of 30-year-old vines, the oldest that he farms.

Francesco Cirelli 2013 Montepulciano d'Abruzzo Amphora Aged 92 points (06/15)

When Francesco Cirelli established his 54-acre organic farm near Atri in 2003, these vines were already in place; one-third of the farm is now in vineyards, the balance in mixed agriculture, including geese, garlic and olives. He produces a burly montepulciano, this vintage youthfully concentrated with dark fruit and brisk, intense tannins that give it a rich, tarry, impacted feel. There’s plenty of energy in the fruit to keep it fresh as those tannins mellow. For the cellar.

Call or email me for your order or to taste some wine.

A great thank you from Emma at Julienne in Santa Barbara

Justin,

I just wanted to shoot you a quick email thanking you for all your wine help!  Lately at Julienne we have been getting a ton of great feed back from our customers about the wine list.  I always tell them its because I have super bad ass reps that taste me on epic juice.  So THANK YOU Justin!  You are a true treasure!  Now have a great weekend!

EW

cantina favaro benito

And the new container has arrived . . .

Praesidium Montepulciano d'Abruzzo Riserva 2010

Vettori Valdobbiadene Prosecco Brut

Masiero Verdugo 2011 (100% Merlot from the Veneto)

G.D. Vajra Barolo Albe 2011

G.D. Vajra Barbera d'Alba 2012

G.D. Vajra Dolcetto d'Alba 2014

G.D. Vajra Barolo Bricco delle Viole 2011

Tre Monti Petrignone Sangiovese Riserva 2011

Love the new package!

Tells you everything you need to know.

Favaro Rosacherosanonsei Rosato of Nebbiolo 2014

Cirelli Cerasuolo d'Abruzzo 2014

G.D. Vajra Barolo Chinato

Vettori Valdobbiadene Prosecco Extra-Dry

Tre Monti Thea Sangiovese Riserva Superiore 2011


And that is just the beginning.

Coming on the next container are a few new wineries:

VETTORI

VENETO

(non-certified organic)

Lower yields than are typical for the zone.  Attention to detail. Bottling only when it is called for to keep the wines fresh. 100% Glera.  Reborn in 1990 with an eye towards making the best wine instead of making more wine, this small estate excels at making wines that give you all the pleasure that you expect from Prosecco and just that little bit more.  When I tasted them at VinItaly this year, they surprised my palate and excited me.  This was something truly special.  After being out of the American market for some time, it may seem like they need another "Rinascimento" here in California.

MASIERO

VENETO

(certified biodynamic)

I met Franco Masiero and his wife Francesca at a winer fair in Verona a few years ago and we hit it off.  He is an outsize personality and she is as charming as he is brash.  They farm just a few hectares of Merlot and Pinot Noir on volcanic soil at about 1600 feet in the middle of nowhere in the forest of Trissino in the province of Vicenza.  They only produce one wine right now, made from 100% Merlot and they are 100% biodynamic and they don't use any sulfur at bottling.  Native yeast fermentation, no temperature control, unfined and unfiltered . . . this wine is truly a wine that has no interference from the winemaker, except the choice of not making any additions to the wine at all, which in an of itself, is an intervention of philosophy.  But every time I smell this wine, I am transported to another place and time.  They make so little and they are so much fun that I had to have the wine in the portfolio.