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July 2018 Cellar Club

Posted by Nick Savasta on

July 2018 Cellar Club
The New California
Cellar Club July 2018 features two of our absolute favorite winemakers Chris Brockway and Kenny Likitprakong. 
Having been to visit both winemakers we thought it would be fun and interesting to feature them as two of California's new and up and coming bunch! We hope you enjoy these new wines that are a little bit different and quite delicious. 
Cheers! 
Wine Pick #1:
2016 Broc Cellars 
Love Red
Solano, Suisun Co., CA
Chris Brockway, the nearly eponymous force behind Broc Cellars, is part of a new breed of California winemakers who believe that great wine comes from great fruit. "Our goal in making wine is to bring out the natural expression of the grape." The 2016 Love Red is a blend of 54% carignan, 31% syrah and 15% valdiguie from vines ranging 50 to 70 years of age located in Solano and Suisun Counties.
As has been the practice since the first vintage, spontaneous fermentation with natural yeasts and extremely minimal use of SO2 with aging in large-format neutral oak ensures the purest representation of the harvest in the finished wine.
Wine Pick #2: 
2017 Hobo Wine Company
Folk Machine Chenin Blanc
Merritt Island, Clarksburg, CA
Winemaker Kenny Likitprakong named his "winery" Hobo for the simple reason that he owned no vineyards, production facilities or anything other than an undeniable passion to make wine.  His wines make you realize you'd been looking for something like this from the first sip. Sourced from the Wilson Vineyard on Merritt Island in Clarksburg, CA, Kenny is convinced that this is the natural home for Chenin Blanc in CA. 
"After only one year, we knew this was THE place. The wine strikes a wonderful balance between CA. richness and Chenin's acidity and mineral character."
*PLEASE NOTE THE NEW VINTAGE HAS A DIFFERENT LABEL THAN SHOWN IN THE CELLAR CLUB. SEE BELOW.
CHEESE PAIRING OF THE MONTH:
Tarte Champs Elysees Brie Cheese
A few decades ago, Brie was the pinnacle of sophistication on American cheese plates. Its longtime French reputation as the "cheese of kings," coupled with its lush, buttery, not-too-pungent profile and velvety edible rind, made it fashionable and approachable.
 It's the perfect cheese to serve on a cheese plate, spread on a sandwich or have with a bit of jam!
Also, check out our simple but delicious 
recipe of the month: 
Prosciutto & Brie Baguette

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