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Wilson Daniels Quarterly
y
2013 Volume One
Wilson Daniels Portfolio Tour
Table of Contents
O
ur 2013 Portfolio Tour this spring showcased exciting
new vintages and extraordinary new wines in three
grand tastings in three cities: San Francisco, Las Vegas and
Chicago. Coming from Europe to offer their wines were
Isabelle Lejean from Domaine Laroche, Federica Stianti from
Volpaia and Prelius, Nicole Sierra-Rolet and Laura Iverson
from Chêne Bleu (new!), Bastien Tardieu from TardieuLaurent, Ben Howkins and Charlie Mount from Royal
Tokaji, Bernard Sparr and Patrick Aledo from Pierre Sparr,
Bibi Graetz from his eponymous winery, Edouard Vauthier
from Château Simard and Mariano Buglioni from Buglioni;
Patrick Guzzo and Niccolo Salvadori represented Barrymore.
We introduced three new wines from Clau de Nell in the Loire
Valley, produced by Anne-Claude Leflaive and her husband,
Christian Jacques.
Page
Wilson Daniels 2013 Portfolio Tour . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Hyde de Villaine (HdV) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-3
Presqu’ile Winery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5
Exceptional 2010 Vintage from Tardieu-Laurent. . . . . . . . . . . . . . . 6-7
IT’S A GAME! New from Bibi Graetz . . . . . . . . . . . . . . . . . . . . . . 8-9
Collina del Sogno: Ponzi Vineyards’ new winery is a dream. . . . . . . . 10
Il Puro Chianti Classico from Castello di Volpaia . . . . . . . . . . . . . . . .11
Domaine Laroche Réserve de l’Obédience Grand Cru. . . . . . . . . . . . 12
Down from Oregon flew director of sales and marketing Maria
Ponzi and winemaker Luisa Ponzi of Ponzi Vineyards, and for
WillaKenzie Estate, director of sales Jennifer Locke did the
honors. Pouring their wines from California were Hugh Davies
of Schramsberg Vineyards, AJ Fairbanks of Hyde de Villaine
(HdV), Matthew Murphy and winemaker Dieter Cranje of
Presqu’ile Winery, John Falcone of Gainey Vineyards, Elliott
Stern from Clos Pegase, and David Grieve and Vance Rose of
Grieve Family Winery (new!).
Domaine Leflaive 2011 Vintage Report . . . . . . . . . . . . . . . . . . . . . . 13
Introducing Buglioni from Valpolicella . . . . . . . . . . . . . . . . . . . . 14-15
Napa Valley AVA Map . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Winemaker Profile: Wayne Donaldson. . . . . . . . . . . . . . . . . . . . . . . .17
Fun Facts from WillaKenzie Estate . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Samantha Dickinson, Western Division Vice President . . . . . . . . . . . 19
Rosé de la Chevalière from the South of France . . . . . . . . . . . . . . . . 19
Also in the line-up were mixologists Brian Means (San
Francisco), Nathan Greene (Las Vegas) and Matty Eggleston,
(Chicago) with their original Mád Cuvée cocktails. And to
crown the tastings, Sam Galsworthy from Sipsmith of London
introduced our first luxury spirit (coming soon!), a one-shot,
small-batch gin produced by the first distillery to be built in
London in more than 200 years.
Coronato from Tenuta dei Pianali. . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Piero Selvaggio’s Valentino Celebrates 40th. . . . . . . . . . . . . . . . . . . . 21
Why “The One”? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Kumeu River: A Glorious 2013 Harvest . . . . . . . . . . . . . . . . . . . . . . 22
Royal Tokaji 2007 Single-Vineyard Gift Box . . . . . . . . . . . . . . . . . . . 23
We partnered with Andrea Immer
Robinson’s “The One” (red) glassware
(see page 21) for our portfolio tour.
The Wilson Daniels Portfolio . . . . . . . . . . . . . . . . . . . . . . . . . . . 24-25
Photography © Jason Tinnacci
Letter from the President . . . . . . . . . . . . . . . . . . . . . . . . . . Back Cover
www.wilsondaniels.com
Cover Photography © Jason Tinnacci
carefully follows each barrel personally until
it is time to bring them back together to
make the ultimate blend. In each vintage,
only the finest barrels will be chosen for the
Hyde de Villaine wines.
Hyde de Villaine (HdV)
Old World meets New World in
this family partnership between
the Hydes of Hyde Vineyard
(Carneros, Napa), their cousin
Pamela (née Fairbanks) and her
husband, Aubert de Villaine, co-director
of Domaine de la Romanée-Conti in
Burgundy. From the very first vintage in
2000, Hyde de Villaine wines have shown
their pedigree, fusing the finesse and
balance of Old World winemaking with
the exuberance of California fruit from the
legendary Hyde Vineyard.
HYDE VINEYARD
Hyde de Villaine wines are produced
exclusively from Hyde Vineyard in
Carneros. Originally purchased by the
Hyde family more than 33 years ago, Hyde
Vineyard is the source of some of the best
single-vineyard wines in the country (e.g.,
Patz & Hall, Paul Hobbs, Ramey, Staglin,
Joseph Phelps, DuMol, Schramsberg,
Robert Mondavi). Larry Hyde has gained
national recognition for his viticultural
talents. Hyde de Villaine Chardonnay
has been served multiple times at various
White House dinners.
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Spread over sedimentary terraces, Hyde
Vineyard is blessed with shallow loamy
soil and ancient streambeds that work in
conjunction with the cool Carneros climate
and gentle winds to create moderate hydric
stress within the vines. It is this condition
of moderate stress that encourages the vines
to maximize their potential.
The temperature-moderating winds and
fog of the Carneros region result in a
prolonged growing season. This extended
growing season is vital to the completion
of phenolic maturation that brings both
intensity and balance to the wines.
SUSTAINABLE VITICULTURE
Hyde Vineyard is cultivated to minimize
compaction of the soils, thus encouraging
a healthy microbial ecosystem and a
naturally balanced substructure for
the vine roots. Sustainably farmed, the
vines flourish in a naturally balanced
environment that allows a certain amount
of vine disease to occur. Though seemingly
counter-intuitive, the great growths of
France have long understood that a certain
amount of disease is not only natural but
provides assistance in naturally stressing
the vine into producing its finest wines.
By avoiding chemical fertilizers and
herbicides, biodiversity flourishes in the
soil and allows the vines to naturally repel
most diseases through the presence of
beneficial organisms and bacteria. Instead
of using pesticides, Hyde Vineyard plants
insectary flowers throughout the vineyard
to fight intrusive pests.
TO THE WINERY
All the grapes are hand-picked and
meticulously sorted so that only the finest
clusters arrive in the cool morning hours
at the Hyde de Villaine winery in Napa.
The winery was designed to respect every
aspect of the harvest, ensuring the gentlest
handling of the grapes and minimal
intervention in the winemaking. Customdesigned equipment maximizes the use
of gravity and minimizes the exposure to
mechanical pumping. From the press, the
fruit is taken to an assortment of tanks
that allow co-fermentation of specific lots
in order to marry together the distinctive
characteristics of each one. Once the wines
are in barrel, winemaker Stéphane Vivier
BURGUNDIAN WINEMAKER
Native-Burgundian Stéphane Vivier acts
first as viticulturalist and then as winemaker
in order to let the wines accurately reflect
their vineyard origin. Joining the venture
in 2002, Vivier brings refined skills in
vineyard management and winemaking.
Born and raised in Meloisey, a small village
near Saint-Romain in France’s Burgundy
region, Vivier earned a Master of Science in
viticulture and enology from the Université
de Bourgogne. His skills were honed in
the vineyards and cellars of Pommard,
Meursault and Chassagne-Montrachet.
Vivier works closely with directors Aubert
de Villaine and Larry Hyde to adapt and
implement the strictest viticultural and
vinification techniques of France to the
fruit of Hyde Vineyard.
fresh, seamless wine that pairs beautifully
with food. Sourced from older vine blocks
at Hyde Vineyard, the 30-plus-year-old
vines produce a wine of character and
concentration. This wine is aged in French
oak (20% new) for 12 months, followed
by three months in stainless steel and an
additional 14 months of bottle maturation.
Reminiscent of grand cru Burgundy, this
wine will age gracefully for two decades.
Hyde de Villaine (HdV) Belle Cousine is
a Merlot and Cabernet Sauvignon blend
from 22-year-old vines planted on the
eastern edge of the Carneros District. Its
name is a reference to Pamela Fairbanks
de Villaine, Larry Hyde’s lovely cousin.
It is Pamela who brings these visionary
viticultural families from Burgundy and the
Carneros region of Napa Valley together to
make wines that express the character of
place, with the rare minerality so dear to
the Burgundian palate.
“Carneros terroir
is gifted, thanks
to the soil and
to the strong
winds from the
Bay, with a
minerality that
is rarely found in
other American
wine regions.”
Aubert de Villaine
THE WINES
Hyde de Villaine (HdV) Chardonnay
is distinctive from its Californian
counterparts for its minerality, structure
and natural acidity, all of which provide a
Aubert de Villaine, Stéphane Vivier and Larry Hyde examine the Chardonnay vines
Winemaker Stéphane Vivier with a “wine thief”
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A Family’s Labor of Love
Presqu’ile (press-KEEL) Winery, located in
California’s Santa Maria Valley, is named in
honor of the original gathering place of the
Murphy family on the Gulf Coast, which
was destroyed by Hurricane Katrina. In
Creole, “Presqu’ile” translates as “almost an
island.” For over a century, four generations
of Murphy family members have partnered
in farming, forestry, oil and gas, and
conservation. Today, two generations of
Murphys form the heart of the winery:
Matt, Amanda, Jonathan, Anna, Madison
and Suzanne, with winemaker Dieter
Cronje and vineyard manager Jim Stollberg.
The 72.7 acres are planted exclusively to
Chardonnay and Pinot Noir. Additional
Pinot Noir comes from the Solomon Hills
Vineyard, the westernmost vineyard in the
Santa Maria Valley. The 2011 Chardonnay
comes from select clones from Solomon
Hills and Presqu’ile Vineyard.
The Murphy Family (from left to right):
Amanda, Matt, Madison, Suzanne, Anna, Lindsey and Jonathan
Presqu’ile Vineyard
There was once a gladiola and cut-flower
farm located on this east/west ribbon of
land between the Pacific Ocean and the
Central Coast’s San Rafael Mountains. The
deep, sandy soil — devoid of nutrients —
and diverse sun exposures contribute to
ideal conditions for growing Pinot Noir
and Chardonnay. A particularly steep
temperature gradient between the coast
and the coastal mountains creates a narrow
zone with the perfect balance of cool
marine breezes and California heat.
Presqu’ile arose from the Murphy family’s
passion for adventure and for wines of
character – and their recognition of the
Santa Maria Valley’s unique micro-climate.
Located in the Central Coast region, this is
the only valley in California’s entire coastal
range that runs transverse to the ocean,
funneling cool marine breezes inland.
Set between the San Rafael Mountains to
the north and the Solomon Hills to the
south, this exceptional geography, coupled
with the intense California sunshine,
provides an unusually long growing season
and wine-grape hangtime (125 days on
average). It has proven to be ideal for Pinot
Noir, Chardonnay and Sauvignon Blanc.
Wines from the Santa Maria Valley feature
an alluring character known as “Santa
Maria spice,” a subtle sandalwood note that
is derived from the distinctive terroir and
hilly terrain formed by ancient sand dunes
200 to 1,000 feet in elevation. The property
includes 72 acres of certified sustainably
farmed vineyards which produce Santa
Maria Pinot Noir, Chardonnay and Syrah,
and Santa Barbara County Sauvignon
Blanc. The wines are complex, intensely
flavored, with naturally balanced acidity.
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Sustainable winegrape growing is a natural
extension of the Murphy family’s history, in
which forestry, agriculture and conservation
have been central. Creating a meaningful
partnership with the land and their environment
continues to be the keystone of their philosophy.
Vineyard
manager
Jim
Stollberg,
winemaker Dieter Cronje and Matt
Murphy have worked hand-in-hand to
accentuate the diversity within the site by
mapping the distinct airflows, patterns of
sunlight, hillside angles and elevations.
Benefiting from a clean slate, they planned
the vineyards to be sure that each grape
variety was planted in multiple locations,
row directions and spacing, on multiple
clones and rootstocks, to maximize options
for producing world-class wine. The result
is a winemaker’s dream — a treasure trove
of individuality from which to craft truly
unique blends or small-lot bottlings.
Sustainable Farming
Sustainable winegrape growing is a natural
extension of the Murphy family’s history.
For many years they have engaged in
forestry, agriculture and conservation.
Creating and maintaining a meaningful
partnership with the land and their
communities is central to their philosophy.
Their agricultural and forestry operations
in Louisiana have been widely recognized
for preserving and enhancing critical
habitat for the endangered Louisiana
Black Bear. In 2004, the Murphy family
received the prestigious National Wetland
Conservation Award for the restoration
and preservation of wetland environments
from the U.S. Department of the Interior.
Farming practices in their Santa Maria
Valley vineyards are certified sustainable
according to the Central Coast’s stringent
Sustainability in Practice (SIP) guidelines.
Planted in the vineyard are nitrogen-fixing
cover crops and wildflowers to attract
beneficial insects; no herbicides are used.
As Jack Daniels, President of Wilson
Daniels, has summarized it: “Our vision
and focus at Wilson Daniels is to continue
to represent first-class Pinot Noir producers
domestically and abroad. We believe Presqu’ile
Winery produces some of the finest Pinot Noir
we’ve tasted from California. The tremendous
potential for success is exciting; our shared
philosophies lay the perfect foundation for a
meaningful, long-lasting relationship.”
The Santa Maria Valley’s unique micro-climate is the result of its orientation. This is the only valley
in California’s entire coastal range that runs transverse to the ocean, funneling cool marine breezes
inland. It lies between the San Rafael Mountains to the north and the Solomon Hills to the south.
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Critical Acclaim for the 2010 Vintage
The Wine Advocate
Robert Parker, October 2011
“Michel Tardieu has excellent relationships with many growers in the southern Rhône, which is
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2010 RASTEAU VIEILLES VIGNES: 91-93 points
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2010 GIGONDAS VIEILLES VIGNES: 88-90 points
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2010 VACQUEYRAS VIEILLES VIGNES: 91-93 points
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2010 CHÂTEAUNEUF-DU-PAPE VIEILLES VIGNES: 91-93 points
2010 Vintage Report from Tardieu-Laurent
“The 2010 vintage is an excellent year for
laying down! The quality of the wines, once
again, has lived up to our expectations,
offering some compensation for the yields
in 2010 being extremely low, even lower
than those of 2009.
“Relatively challenging conditions
prevailed until the beginning of September:
Frost and humidity in the spring resulted in
coulure (shatter or incomplete flowering).
Grenache was particularly susceptible.
Cool weather during the summer and fairly
strong rains at the beginning of September
made for very slow and uneven maturation.
Fortunately, remarkably good weather
followed, and the vines took full advantage
of the very favorable conditions — by midSeptember, warm weather was certainly
back. The grapes were able to make good use
of the ideal ripening conditions, although
a relatively small harvest was anticipated.
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“Those vignerons who were attentive had
waited patiently until optimal maturity
was reached. As a result, the fruit that
was picked was essentially perfect, with
superb concentration and ideal acidity
levels, making wines with exceptional
balance — an exceptional achievement.
The 2010 vintage is already impressive
and has so much promise and so much
charm.”
Michel Tardieu
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2010 CHÂTEAUNEUF-DU-PAPE CUVÉE SPÉCIALE: 90-92+ points
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2010 CÔTES-DU-RHÔNE
GUY LOUIS: 90-92 points
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The Wine Advocate, October 2011
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BIBI GRAETZ
2010 IT’S A GAME!
TOSCANA IGT
As a good “Testamatta,” or “crazy head,” Bibi Graetz chose a new name for
the Grilli del Testamatta: IT’S A GAME! Besides reflecting the fun and playful
approach Bibi takes to his life and at the winery, IT’S A GAME! is an homage to
his cosmopolitan Norwegian and Israeli roots — roots that found a fertile place
to grow in the hills of Fiesole.
VINEYARD LOCATION: Fiesole
VINE AGE: 25 years
SOIL: Clay and galestro
TRAINING: Guyot
FERMENTATION: In stainless-steel tanks
BARREL AGING: 15-18 months
VARIETAL COMPOSITION: 80% Sangiovese, 10% Colorino, 10% Canaiolo
TASTING NOTES: Beautiful aromas of ripe summer cherries and wild berry
fruit backed by hints of leather and tobacco; a full, sexy roundness on the palate
with silky, velvety tannins.
Old vine Sangiovese from the first vineyards planted surrounding Castello di Vincigliata, Bibi Graetz’s winery in Fiesole
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CASTELLO
DI
VOLPAIA
2006 Il PURO CHIANTI CLASSICO DOCG
Composition
Vineyard
Cultivation
Size
Vine Age
Clones
Density
Vintage Notes
Harvest Date
Barrel Aging
Case Pack
Alcohol
Tasting Notes
Collina del Sogno (“Dream Hill”): Ponzi Vineyards’ New Winery is a Dream
BEAVERTON, OR — Timing a harvest
between the last warm days of summer and
the endless rains of winter is, on its own,
an arduous task. Now factor in completing
and moving into a new 30,000-squarefoot, state-of-the-art winemaking facility
before that small, unpredictable window
opens and quickly closes.
In the fall of 2008, Ponzi Vineyards slipped
through that window and into their new
winery, Collina del Sogno, which loosely
translates to “Dream Hill” from Italian.
And dream-like it is. The sustainable, fourlevel gravity-flow facility is a spectacular
sight, bringing brilliant radiance to one of
the Chehalem Mountains’ slopes.
Longtime supporters of sustainable
viticulture and enological practices, the
Ponzi family’s “green” winemaking vision
marries innovation and efficiency with
environmentally-friendly wine production.
Collina del Sogno is one of the first facilities
to apply for the LIVE Winery Certification
under the LIVE Winery Pilot Program.
The facility maximizes the natural contours
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of the site for light, temperature control,
gravity-flow processing, water retention
and recycling. The laborious winemaking
process the Ponzis have come to perfect
after nearly four decades at their estate
winery will now be made easier with the
technology and space of the new building.
Gravity flow in past vintages was assisted
by fork lifts and challenging physical labor.
Now, this technique is nearly effortless
with the multi-level facility.
Prior to the ground-breaking in early
2008, the Ponzi family planted 20 acres
of LIVE Certified Sustainable Pinot Noir,
Pinot Gris and Dijon clone Chardonnay
in the spring of 2006, establishing their
sixth vineyard in the region. The newest
addition, having previously been home to
hazelnut orchards, is named Avellana after
the Italian word for hazelnut or filbert tree.
Being the youngest vineyard and the
earliest to ripen, Avellana was the first
site harvested and processed at Collina.
Vineyard Manager Miguel Ortiz Calderon
and Winemaker Luisa Ponzi anticipated
the young vines would produce ripe
fruit early, making them an ideal trial
for the new winemaking facility. Luisa
Ponzi commented, “This place is already
infinitely easier to work in than the Estate
winery. On top of that, it is gorgeous!”
Historic Wine leads to Historic Donation to Save the Children®
After several years of research and selection of indigenous Sangiovese clones, Castello
di Volpaia has produced its first wine from a unique clonal preservation vineyard: 2006
Il Puro, which means “the pure” in Italian. Only 1,483 bottles of this special Chianti
Classico Riserva DOCG were produced, and 100 percent of sales proceeds will be used to
fund Save the Children® projects in Tigray, Ethiopia.
Pioneers of the Oregon wine industry,
Dick and Nancy Ponzi produced some of
the region’s first Pinot Noir at their historic
facility in Beverton. Second-generation
winemaker Luisa Ponzi has been producing
wine there for 14 years. Moving from the
tight, 10,000-case, former family garage to
the new, spacious building was a welcome,
if somewhat nostalgic, change.
The Beaverton tasting room will continue
to welcome guests daily. Administration
and marketing offices will also remain at
the original winery.
Established in 1970, Ponzi Vineyards is one
of Willamette Valley’s founding wineries.
The Ponzi family encourages responsible
stewardship of the land, and all Ponzi
Vineyards are LIVE Certified Sustainable.
100% Sangiovese
Casanova estate vineyard, between Coltassala and Balifico
Certified Organic
1.48 hectares (3.66 acres)
Planted 1999
25 indigenous Sangiovese clones
5,132 vines/hectare (2,077 vines/acre)
The summer was hot with an abundance of scattered rain.
September was sunny and dry with temperature variations. The
grapes were healthy and ripe, thanks to the perfect weather.
October 8
18 months in new French oak (Allier)
One 750ml bottle per case
14%
Intense ruby color. The nose is elegant and characterized by fresh
notes of cherry and violet typical of Sangiovese, accompanied
by hints of vanilla and cacao. The mouth is soft, silky and
intriguing with a fruity aftertaste and a long finish.
Il Puro is Italian for “The Pure.” The
2006 vintage is the premier release
of this pure and elegant wine
that is 100% Sangiovese, 100%
indigenous clones, 100% organic,
100% Chianti Classico. Proceeds
from the sale of Il Puro are donated
to Save the Children® projects in the
Tigray region of northern Ethiopia,
helping to build schools and water
wells and increase enrollment of girls
in primary schools — enrollment
which now stands at just 40%.
Il Puro comes from the fruit of 25 indigenous clones of Sangiovese, which Volpaia has
collected since the 1960s, preserving the vast genetic wealth of the organically farmed
estate vineyards. After a massal selection, the clones were planted in Volpaia’s Casanova
Vineyard. With a south-southeast exposure at an altitude of approximately 450 meters,
located between the estate’s Coltassala and Balifico vineyards, and composed of sandstone
and limestone soils, Casanova gives one of the truest expressions of Volpaia’s terroir.
The 2006 vintage is the first harvest selection of Casanova vines, which gave birth to
Il Puro: 100 percent Sangiovese, 100 percent indigenous clones, 100 percent Chianti
Classico, Zero-Impact certified (emissions of CO2 fully compensated). Il Puro is, therefore,
the authentic expression of historically pure Sangiovese from the Chianti Classico region.
Il Puro will only be produced in exceptional vintages. Proceeds from the sale of Il Puro
will be used to help Save the Children® build two schools and four water wells in the dry
farming region of northern Ethiopia.
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2011 VINTAGE REPORT: The Earliest Harvest Ever at Domaine Leflaive
The winter of 2010-2011 was marked by
snow at the end of November and during
December 2010, followed by dry and not
particularly cold weather in January and
February. In March, after some rainfall at
the beginning of the month, temperatures
rose, and budburst began at month’s end.
The April sun sent temperatures up,
while the vines developed quickly in the
dry atmosphere. A lovely month of May
enabled flowering under the most favorable
auspices, although somewhat prematurely.
June was magnificent, preserving the
vintage’s sunny, precocious nature.
M
ichel Laroche restored the ancient
wine cellars beneath the historic
stone monastery, L’Obédiencerie — where
monks in the ninth century had made the
very first Chablis — for the barrel aging
of his Premier and Grand Cru Chablis.
Only a portion of each vintage is aged in
oak: 15% for the Premiers Crus and 25%
to 30% for the Grands Crus. Restrained
use of new oak (only 25% new oak is ever
used) ensures that the freshness, acidity and
terroir character of the fruit is foremost.
Chablis Grand Cru Réserve de
l’Obédience is produced from the finest
selection of Les Blanchots vineyards.
Laroche owns eight different Les Blanchots
vineyard plots, each one distinctive, with
different vine age, location on the slope,
rootstock, origin of clones and soil depth —
implying a variety of styles. Lutte raisonnée
(“reasoned protection”) is the viticultural
practice employed. The vineyard is plowed
to aerate the soil and encourage organic life.
Each vineyard plot is harvested and vinified
July was marked by storms, as well as
temperatures that were chilly for the season.
From the beginning of August, however,
the sun was back, along with several very
hot days, resulting in rapid ripening.
separately. After seven to eight months of
aging, the wines are tasted and judged for
their aroma, acidity and richness. After
tasting as many as 70 lots, Réserve de
l’Obédience is blended from the best.
2009 Réserve de l’Obédience:
“Very mineral in character. . . The citrus
and grapefruit are intense and full of ripe
acidity. Hints of wood come from behind
the fruit to give a wine that is structured
and finely textured.” 95 points
The harvest began on August 25 and
ended August 31, the earliest ever seen at
Domaine Leflaive.
Roger Voss, Wine Enthusiast, December 31, 2011
Batard-Montrachet Grand Cru vineyard
Vineyard photos by Marc Plantec
Once the wines hummed their way
through alcoholic fermentation, malolactic
fermentation kept them fizzing throughout
the winter. The wines have an acid/mineral
structure and framework showing finesse
and elegance. They are the very definition of
the qualities inherent in these magnificent
vineyards.
To be enjoyed, optimally:
Bourgogne Blanc beginning in 2013
Puligny-Montrachet beginning in 2014
Premiers Crus beginning in 2015
Grands Crus beginning in 2017
Montrachet beginning in 2019
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The Buglioni family has been making wine since 1993, when they purchased
an old farmhouse surrounded by vineyards and olive groves in the heart of the
Valpolicella Classico region. Buglioni’s aim is to produce wine that is known not
only for its quality but also as an expression of its origins; wine with a distinct
personality, grounded in respect for the environment and for local winemaking
traditions; wine that will show its true character over time as it ages to perfection.
Indigenous Grapes Only
A Dream Becomes Reality
In June 1993, Alfredo Buglioni purchased
an old farmhouse surrounded by 3.89
hectares (9.6 acres) of vineyards and 2
hectares (4.9 acres) of olive groves in
Valpolicella Classico, northwest of Verona,
Italy. Alfredo, his wife, Gabriella, son
Mariano and Mariano’s family had been
living in a larger village and were ready
to move to the more relaxing countryside
in Corrubbio di San Pietro in Cariano,
one of the five villages that comprise the
Valpolicella Classico region.
After only two months in the Buglionis’
new home, and without any knowledge
of how to prune, harvest or store the
precious wine grapes surrounding their
farmhouse, the Buglioni family recognized
that their vineyards were ripe. Initially,
each vintage was a joyous event shared with
friends and collaborators, but soon the
Buglionis’ vision and passion allowed them
to dream that they could become “real”
winemakers. In 2000 — after renovating
the farmhouse and its underground cellars
— the Buglionis turned to the prestigious
Oenology Institute of San Michele all’Adige
in Trento, Italy, to find a young enologist to
join them in their new adventure as wine
producers. Diego Bertoni took up the
challenge and is still their enologist today.
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Today, Buglioni own 36 hectares (90 acres)
of vines planted to the traditional indigenous
varieties
of
Valpolicella:
Corvina,
Corvinone, Rondinella, Molinara, Oseleta,
Croatina and Garganega. The 14 hectares
(34.6 acres) of vineyards planted near the
winery are trained using the double pergola
system, while the remaining vineyards in
Sant’Ambrogio and San Pietro in Cariano
are trained using the guyot system. The
soil is dark, gravelly clay that is alluvial
in origin. Meticulous vine pruning and
Buglioni’s scrupulous control techniques
in the vineyards ensure low yields of highquality, superbly healthy grapes.
All grapes are hand-harvested in late
September into early October, and only 40
percent of the harvest is used to produce
Buglioni’s wines. A portion of the ripest
grapes (recioto or “ears” which are the outer
grapes in the bunch) are carefully selected
and left to dry until late January in a winery
in San Pietro in Cariano; these grapes are
used to produce the most full-bodied and
intense wines in the Buglioni portfolio —
L’Amarone, Il Bugiardo and Il Recioto. The
remaining grapes are brought immediately
to the winery in Corrubbio di San Pietro in
Cariano for vinification.
The cellar is divided into two areas: the
first is where grapes are received, stocked,
processed, and the wine is bottled. The
second room — quiet and protected — is
where the wines are aged in small barrels
and then left to mature slowly in bottle.
il Valpolicella Classico
il Bugiardo, Valpolicella Classico Superiore Ripasso
l’Amarone della Valpolicella Classico
Valpolicella Classico DOC, located a few
kilometers north of Verona in the higherelevation foothills of the Monti Lessini,
is the source of the Veneto’s most famous
red wines. Buglioni’s vines are 15 years
old, densely planted at 2,500 vines/hectare
(1,012 vines/acre). The indigenous varietal
blend is 60% Corvina, 25% Corvinone,
10% Rondinella, 5% Molinara. Malolactic
fermentation is natural, and the wine is
aged in stainless steel tank and bottle.
“If this is not Amarone, then it is a lying wine!” This was the exclamation
Amarone, the rich, elegant, dry Valpolicella, is a labor-intensive
labor of love. The appassimento or drying process requires
meticulous selection of the ripest grapes, nursing them through
the crucial first days. The dried, destemmed grapes are pressed
in January. Mid-winter fermentation at controlled temperatures
and an extended maceration for 25 days with daily pump overs is
followed by malolactic fermentation. The wine is aged 24 months in
oak barriques and 12 months in bottle. Traditional Italian varietals
are used: 60% Corvina, 20% Corvinone, 10% Rondinella, 5%
Croatina, 5% Oseleta. The vineyards are densely planted at 5,000
vines/hectare (2,023 vines/acre); yields are only 45 hl/ha.
of an experienced sommelier, when he tasted Buglioni’s first Ripasso wine in
2000, an incident which gave birth to its name, “Il Bugiardo,” or “the liar.”
A portion of the grapes were destemmed, crushed and pressed
immediately; the remainder was left to dry until November,
then macerated for 20 days. In January, the must from the first
vinified grapes was passed back over the lees of the Amarone
marc, following the traditional ripasso technique, and underwent
a second fermentation. The two wines — the ripasso and the wine
from the dried grapes — were then blended together. The wine
was aged for 12 months in oak casks and six months in bottle.
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Winemaker Profile
The Napa Valley Appellation and its
Sub-Appellations
-
-
Leveraging his extensive experience, Donaldson now works as a
vineyard and winemaking consultant. We are fortunate to have
him as consulting winemaker for our RouteStock Cabernet
Sauvignon and Chardonnay programs. We caught up with him at
a rare still point to ask a few personal questions:
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Calistoga
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quality and grape supply. He was promoted to senior director
of coastal winemaking, responsible for all varietals across Gallo’s
premium portfolio, as well as the winemaking facilities in Napa
County, Sonoma County and Santa Barbara County.
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Diamond
Mountain
District
- Howell
- Mountain
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How did you get started as a winemaker?
As a kid, I grew up in wine country and worked for my father’s
thermal engineering business. We manufactured and installed
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Chiles
Valley
District
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V
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Do you have a favorite varietal?
Not really. I love the connection between the grape and place and
how each varietal has its own unique way of expressing itself. I’m
always trying to extract the best from the fruit source.
A
-
Spring
Mountain
District
insulating systems in wineries. I knew I didn’t want to do that
for the rest of my life, but I loved wine country so much that I
decided to pursue a career in winemaking.
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C
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St. Helena
A
M
A
Y
R
A
Rutherford
A
C
A
O
U
N
T
A
Coombsville
I
N
S
- - - -
A
C
IF
CALIFORNIA
IC
O
C
E
A
N
Wild Horse
Valley
City of Napa
Los Carneros
P
- - - - - - - - - - - - - - - - -
M
Oak Knoll
District of
Napa Valley
E
S
Mount
Veeder
Napa Valley
W
G
M
Stags
Leap
District
Yountville
x 6aQ )UaQFLVFR
Atlas Peak
N
A
Oakville
Wayne Donaldson, Winemaker par Excellence!
x /RV $QJeleV
City of American Canyon
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http://www.napavintners.com/downloads/Napa_Valley_Appellation_map.pdf
napavintners.com
www.napavintners.com
ayne Donaldson’s name may not be a household word,
but in the international wine industry, he is a highly
respected force with which to be reckoned. Donaldson’s career
spans more than a quarter century on numerous continents. In
his homeland of Australia, he earned a degree in enology from
Roseworthy Agricultural College and became assistant winemaker
at Brokenwood Wines in Hunter Valley. In 1988, while studying
for his Graduate Diploma in Management, he was chosen as one
of the founding members of the winemaking team for Domaine
Chandon, Australia. Over the next 11 years, he rose to chief
winemaker and operations manager.
In 2000, Donaldson was promoted to vice president of winemaking
and vineyards for Domaine Chandon in the Napa Valley. In this
new position he would direct all of the company’s sparkling and
still wine programs, and over the next five years, elevate the quality
and prestige of the brand. Donaldson was next enticed to become
director of North Coast winemaking for E&J Gallo Winery.
Responsible for all Bordeaux varietal brands, Pinot Noir brands,
William Hill Winery and the Louis Martini brand, he oversaw all
elements of the business, including wine style development, wine
What is your most memorable wine and food pairing?
I’ve had many: Oysters and champagne I think are great,
particularly when shucked fresh from near our family farm in
Australia. And Routestock Cabernet Sauvignon with
braised ribs at Cook in Saint Helena with friends.
What do you like about making RouteStock?
Routestock allows me to work the essence of the place,
capturing the best that the distinctive regions have
and putting that essence in the bottle.
What is your favorite leisurely thing to do in Carneros?
Fremont Diner in Sonoma ~ friendly, farm fresh
and old-time delicious, their burger is wild.
What is your favorite leisurely thing to do in Napa Valley?
Hanging out with friends and family at my home
in Saint Helena, cooking up a storm of smoked ribs;
I love riding my road bike on the weekends, too.
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Fun Fact
s from
Aliette
Triple Black Slopes
t When the Aliette block was planted, each vine was protected
by a milk carton; this made WillaKenzie Estate the largest
consumer of milk cartons in the state of Oregon in 1992.
t Named after owner Bernard Lacroute’s mother — a very
refined and very feminine woman, just like the wine
t Named after the black-diamond ski slopes Bernard loves to ski
t This was the most difficult block to prepare for planting because
it is so steep and was covered in poison oak and blackberries.
Neighbors asked Bernard and Ronni if they were building a ski
slope or alpine slide because of the steep grade!
t The noon sun reaches the vines at a 90-degree angle and,
combined with the shallow topsoil, contributes to an elegant
yet structured wine with great aging potential.
Emery
t Named after Bernard’s Burgundian grandfather
t Emery drank a bowl of wine for breakfast every morning; he
added a few lumps of sugar to the wine and dipped his crusty
French bread into it. He lived to be 86!
t This structured and powerful wine matches the personality of
this robust and masculine Frenchman.
Kiana
t Named after Ronni and Bernard’s granddaughter Kiana, which
is Hawaiian for Diana, the goddess of the hunt.
t This feminine bottling has the elegance and grace of a
charming young woman; after some years, the wine exhibits
more mature and exotic flavors, just like the child — now a
teenager — after which it was named.
Pierre Léon
t Named after Bernard’s Burgundian father to reflect the more
masculine side of Pinot Noir
t Structured and refined with pronounced tannins, a reflection of
Pierre Léon and his relentless focus for perfection in everything
he did
Samantha Dickinson, CSW
Estate Cuvée
t The perfect summation of what Willakenzie stands for —
quality, craftsmanship and a true expression of place
t A blend of grapes from several blocks within the estate vineyard
t A prelude to the block-designated Pinot Noirs
Terres Basses
Pinot Gris
t “Terres Basses,” or “low lands,” was planted at the lowest
elevation of the estate.
t The only block that is below the Missoula flood line, it received
soil with a higher clay content imported from the east by the
great Ice Age floods.
t A serious white wine crafted in the style of Alsace
t To increase the fruit’s concentration and structure of the
mouthfeel, the vines are cropped to a much lower yield than
what they would normally carry.
t While this wine can be consumed young, it is also very ageworthy and can be cellared for five to eight years.
Terres Basses
Triple Black Slopes
Dickinson began her wine career on the
East Coast in the restaurant business, and
she quickly found her aspirations were
in the fine wine segment. With this new
focus, she moved toward wine sales and
management for distributors in North
Carolina and Georgia. In 2003, after living
in Tuscany for a brief period, Dickinson
uncovered her true passion – Italy and its
divine gift of wine.
Emery
Kiana
Aliette
Western Division VP
Wilson Daniels is pleased to announce
that Samantha Dickinson, CSW, has
been appointed as western division vice
president. In 2011, Dickinson joined the
Wilson Daniels team, relocating from
Chicago to California to develop her new
role. During her time as the Director of
Sales for California and Arizona, Dickinson
executed exceptional sales efforts between
our distributors and market managers. Her
import sales experience, coupled with her
passion and dedication, shape Dickinson’s
significant contribution to the executive
team, along with enhancing the continued
success of the Wilson Daniels portfolio.
Lovely Summer Sipping
New packaging for
2012 Rosé de la Chevalière
from the South of France,
a crisp, refreshing blend
of 70% Grenache, 30% Syrah
Upon returning to the States, Dickinson
moved to Chicago and began her journey
of immersion into specialty Italian wines
and the fine wine portfolios of Winebow
and Domaine Select Wine Estates. She
sharpened her distributor management
skills as a state and regional manager at
Click Wine Group and Underdog Wine
Merchants, a division of The Wine Group,
and gained international experience as
European Export Manager for Underdog
Wine Merchants.
Being keenly interested in wine education,
Dickinson has attained certification as
a CSW through the Society of Wine
Educators and is pursuing the next level,
Certified Wine Educator. She continues to
demonstrate a commitment to excellence
and professionalism with our winery
partners, sales team and trade community.
Dickinson gets into her work, literally, during the 2012 harvest
at Clos Pegase Winery, where she volunteered as a cellar rat.
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8%2t
Wilson Daniels congratulates Piero Selvaggio
and Valentino on its 40th anniversary
Classification
Bolgheri Denominazione di Origine Controllata
Varietals
Cabernet Sauvignon 40%
Cabernet Franc 33%
Merlot 25%
Petit Verdot 2%
Vineyards
The Pianali estate vineyard is high and well exposed, with
well-draining soil composed primarily of sandy clay. The
seven- and eight-year-old vines are planted at a density
of 7,500 vines per hectare (3,035 vines per acre). Cover
crops are planted to reduce vine vigor and control yields.
Piero Selvaggio created Valentino with a
passion for fine Italian cuisine and great wines.
“The restaurant world is a blend of business and poetry,” says restaurateur Piero Selvaggio,
poetically. Born in Sicily, Selvaggio immigrated to the United States at the age of 18 and
moved to L.A. to live with an uncle. He worked as a busboy at the legendary Chasen’s,
attended college during the day and graduated with a BA in Romance languages (he is
fluent in French, Spanish, English and Italian). In 1972, Piero and a friend opened an
Italian restaurant in Santa Monica; two years later Piero bought his partner’s share of the
business, and the rest is history, as they say. Thus Valentino, a landmark of fine dining,
was born 40 years ago, and despite fire and earthquake, has thrived under Piero’s inspired
guidance. The restaurant’s wine cellar is recognized among the top collections in the USA,
with 2,795 selections, including affordable treasures and rare, practically priceless vintages.
The Valentino Restaurant Group has now brought the finest of Italian dining to Las Vegas
and Houston, along with wine cellars that are among the most exciting in the world.
Harvest
Mid-September until early October, hand-picked
Coming Soon!
t
Vinification
Grapes were sorted on a vibrating belt in the cellar,
destemmed and soft-crushed. Temperature-controlled
fermentation took place in concrete vats for three to four
weeks at 28 degrees Celsius (82 degrees Fahrenheit).
Malolactic fermentation occurred in stainless-steel tanks.
t
t
t
t
t
Aging
Twelve months in new and 2-year-old French barrels. The
wine is aged for another 6 months prior to release.
2007 Coronato
Introduction
Coronato is produced by Marchese Lodovico Antinori from vineyards
planted at the turn of the twenty-first century on his Tenuta dei Pianali
estate in Bolgheri. Nearby Poggio di Coronato or “Crown Mountain,”
inspired the name “Coronato,” symbolizing this pinnacle of achievement.
location, location, LOCATION
The Tenuta dei Pianali estate vineyard is located in the southern reaches of
Bolgheri. It is just 6.5 kilometers (four miles) east of the Tyrrhenian Sea
in Tuscany’s Alta Maremma winegrowing region. Rising above a rugged,
forested hillside, Pianali sits on a remote plain, 100 meters (330 feet)
above sea level. Bolgheri gained much of its acclaim from the success of
Lodovico Antinori’s first Bolgheri venture, Tenuta dell’Ornellaia, which
he began in the 1980s and sold in 2002.
t8%2
Winemaker
Helena Lindberg
PRESS
93 points, Wine Enthusiast
“This excellent vintage of Coronato (a hearty blend of
Cabernet Sauvignon, Cabernet Franc, Merlot and Petit
Verdot) opens with inky, black concentration and aromas
of chocolate fudge, espresso, black fruit and spice. The
wine tastes velvety and rich and will age for 10 years or
more.”
Monica Larner, December 15, 2010
90 points, Wine Spectator
“Slightly jammy aromas, with raspberry and blackberry
jam and Indian spices. Full-bodied, with a serious depth
of ripe fruit and coffee bean, treacle tart and spice notes.
Best after 2011. 2,300 cases made.” JS, October 31, 2009
t
Wilson Daniels to sponsor a
music festival in Burgundy
Master Sommelier Scholarship
Winners
Rare and one-of-a-kind Spirits
Nantucket Wine Festival
Aspen Food & Wine Classic
J. DAVIES’ state-of-the-art
winemaking facility
New wines from the Loire Valley
and Provence
Why “The One”?
Andrea Immer Robinson, MS, designed her glassware scientifically
to capture the essence of a wine.
First to consider are the shape and flow: The
ONE’s shape channels aromas and flavors
up to the nose and palate, rather than
diffusing them. Aeration is next: When
filled to the widest part of the bowl, the
surface area and “head space” for swirling
are carefully proportioned for enhancing
flavor and aroma. The ONE for red is
slightly larger to allow for more aeration;
The ONE for white is slightly smaller to
preserve acidity and the chill. Finally, no
lead! (as in Pb, atomic #82): The ONE
is made of lead-free crystal by Stoelzle in
Germany — one of the few factories in
the world able to produce single-piece
pulled stemware that is also surprisingly
break-resistant. And whether Bordeaux or
Burgundy, Chablis or Sancerre, the choice
has been made so much simpler. We tested
The ONE during our portfolio tastings
this year (it was well received at our DRC
tastings), so tell us what you think. Does it
work as Andrea says? For all wines? Perhaps
she needs to make another One for Tokaji?
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A Beautiful 2013 Vintage from Kumeu, New Zealand
Quality is exceptional ~ Quantity is much reduced
2013 Harvest Report ~ At First Bite
“This growing season has been just about perfect for ripening
grapes, and it has been particularly warm and dry. However, we
suffered a severe frost on September 19 last year (early Spring in
New Zealand) which has reduced the yield dramatically. We will
have well less than half of our usual crop of Chardonnay, even less
than in 2010 when we were similarly affected by a Spring frost.
“So far we have picked some of the vineyards that go into the Estate
Chardonnay, and all of the Hunting Hill. The fruit quality has
been uniformly exceptional, with beautiful colour and ripeness,
but still with a fine line of edgy acidity.”
Michael Brajkovich MW, Winemaker, March 12, 2013
Royal Tokaji
2007 Single-Vineyard Aszú Collection
Open Letter from Ben Howkins
Hunting Hill Harvest ~ Photographer: Jake Morgan
March 2013 ~ London Office
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“My colleagues at the winery in Mád are very
enthusiastic about the 2007 single vineyard
wines that we are now releasing. Enthusiasm
is a happy trait in a wine region that is one of
the most challenging in the wine world.
“The convergence of natural botrytis, sufficient
sun, wind, and heat simply do not happen
very often in the Tokaji region, which is 200
kilometers northeast of Budapest.
“Since the beginning of the millennium, we
have identified great single vineyard aszú
wines in 2000, 2003 and 2005. After 2007,
we have the 2008s and only Mézes Mály in
2009, and nothing in 2010, 2011 or 2012.
“No wonder that the winery is enthusiastic.
The production levels in the single vineyards
are so small, and the viticulture work is so
hard. Each aszú berry is literally picked by
hand, one by one, off each cluster on the vines.
But the end result is simply spectacular. The
legend lives on.
“For this vintage, we are offering our
complete single vineyard aszú collection in a
magnificent dark wood gift box. Every serious
collector should include Royal Tokaji single
vineyard wines in his or her cellar. What is
more, these are 1st and 2nd growths that you
can actually afford to drink and enjoy.
“2007 was an interesting but difficult vintage.
Veraison was very early, but a rainy September
meant sugars hardly increased at all for three
weeks that month, pushing back harvest.
Autumn was rainy and cold, but healthy
breezes in the vineyards allowed the aszú
berries to develop and dry, and the sugar levels
rose nicely. The harvest stretched from the end
of September to mid-November. The 2007s
will evolve over many years, many decades.
“The billowing intensity of Birsalmás’ soft
quince aromas, Nyulászó’s firm backbone of
vibrant acidity, Szt. Tamás’ gloriously full
and soft orange opulence, Betsek’s broader,
more earthy apricot tastes and Mézes Mály’s
elegantly balanced tautness, with searing
acidity, prove they are indeed world class
wines. Total production of all five singlevineyard wines was 11,902 bottles or 1,983
cases (6/500 ml). Small is indeed beautiful.”
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2 013 P O R T F O L I O
2013 PORTFOLIO
CALIFORNIA
OREGON
NEW ZEALAND
FRANCE
FRANCE
ITALY
Napa Valley
Willamette Valley
Kumeu
Alsace
Rhône Valley
Friuli-Venezia Giulia
Clos Pegase Winery
Ponzi Vineyards
Kumeu River
Pierre Sparr
Tardieu-Laurent
Barrymore
Sauvignon Blanc, Mitsuko’s Vineyard, Carneros
Chardonnay, Mitsuko’s Vineyard, Carneros
Chardonnay Hommage, Mitsuko’s Vineyard, Carneros
Pinot Noir, Mitsuko’s Vineyard, Carneros
Merlot, Napa Valley
Cabernet Sauvignon
Cabernet Sauvignon Hommage
Pinot Gris
Pinot Blanc
Arneis
Chardonnay, Aurora Vineyard
Chardonnay, Avellana Vineyard
Pinot Noir Rosé
Pinot Noir, Tavola
Pinot Noir, Willamette Valley
Pinot Noir, Reserve **
Pinot Noir, Abetina Vineyard ***
Pinot Noir, Aurora Vineyard ***
Pinot Noir, Avellana Vineyard ***
Pinot Gris
Chardonnay, Village
Chardonnay, Estate
Chardonnay, Coddington
Chardonnay, Hunting Hill
Chardonnay, Maté’s Vineyard
Crémant d’Alsace Brut Réserve
Crémant d’Alsace Brut Rosé
Alsace One
Pinot Blanc
Pinot Gris
Riesling
Gewurztraminer
Marquis de Perlade Blanc de Blancs
Double Eagle (Coming soon!)
Red Wine
Grieve Family Winery (Coming soon!)
Marlborough
Tenuta Campo di Sasso Ltd.
Mount Nelson Sauvignon Blanc
Frenzy
Sauvignon Blanc
Hyde de Villaine (HdV)
Chardonnay, Hyde Vineyard, Carneros
Belle Cousine, Hyde Vineyard, Carneros
J. Davies
Cabernet Sauvignon, Diamond Mountain **
Schramsberg Vineyards
Mirabelle Brut, Non-Vintage
Mirabelle Brut Rosé, Non-Vintage
Blanc de Blancs */**
Blanc de Noirs
Brut Rosé
J. Schram **
J. Schram Rosé ***
Reserve **
Crémant Demi-sec
Santa Barbara County
Gainey Vineyard
Sauvignon Blanc, Santa Ynez Valley
Chardonnay, Sta. Rita Hills
Riesling, Santa Ynez Valley
Pinot Noir, Sta. Rita Hills
Merlot, Santa Ynez Valley
Santa Maria Valley
Presqu’ile Winery
Chardonnay
Pinot Noir
Pinot Noir, Presqu’ile Vineyard
WillaKenzie Estate
Pinot Gris *
Pinot Blanc
Gamay Noir ****
Pinot Meunier ****
Pinot Noir, Estate Cuvée *
Pinot Noir, Pierre Léon
Pinot Noir, Aliette
Pinot Noir, Kiana
Pinot Noir, Emery
Pinot Noir, Terres Basses
Pinot Noir, Triple Black Slopes
CALIFORNIA/
OREGON
Sauvignon Blanc
CHILE
Casablanca Valley
Viña Punto Alto (Laroche)
Pinot Noir, Casablanca Valley
Punto Niño (Laroche)
Chardonnay Reserva, Casablanca Valley
Cabernet Sauvignon Reserva, Maïpo Valley
Carménère Reserva, Colchagua Valley
SOUTH AFRICA
Stellenbosch
RouteStock
L’Avenir (Laroche)
Chardonnay, Carneros
Pinot Noir, Willamette Valley
Cabernet Sauvignon, Napa Valley
By L’Avenir (Laroche)
Pinotage, Stellenbosch
Chenin Blanc, Western Cape
Pinotage, Western Cape
HUNGARY
Tokaj
Royal Tokaji
Furmint
Mád Cuvée (Late Harvest)
Red Label, 5 Puttonyos
Betsek, 6 Puttonyos, First Growth
Szt. Tamás, 6 Puttonyos, First Growth
Mézes Mály, 6 Puttonyos, Great First Growth
Essencia ***
Saint-Péray Vieilles Vignes
Hermitage Blanc
Condrieu
Les Becs Fins, Côtes-du-Rhône Villages
Les Becs Fins Blanc, Côtes-du-Rhône Villages
La Bastide de Rhodarès, Côtes du Luberon
Guy Louis Côtes-du-Rhône
Guy Louis Blanc, Côtes-du-Rhône
Rasteau Vieilles Vignes
Bandol
Bordeaux
Crozes-Hermitage Vieilles Vignes
Château Simard
Saint-Joseph Les Roches Vieilles Vignes
Saint-Émilion
Gigondas Vieilles Vignes
Vacqueyras Vieilles Vignes
Châteauneuf-du-Pape
Burgundy
Châteauneuf-du-Pape Cuvée Spéciale
Domaine de la Romanée-Conti
Châteauneuf-du-Pape Vieilles Vignes
Vosne-Romanée Cuvée Duvault-Blochet Premier Cru *** Châteauneuf-du-Pape Blanc Vieilles Vignes
Corton Prince Florent de Mérode Grand Cru
Côte-Rôtie
Échézeaux Grand Cru
Hermitage
Grands Échézeaux Grand Cru
Cornas Coteaux
Romanée-St-Vivant Grand Cru
Cornas Vieilles Vignes
Richebourg Grand Cru
La Tâche Grand Cru (Monopole)
Chêne Bleu (Coming soon!)
Romanée-Conti Grand Cru (Monopole)
Rosé
Montrachet Grand Cru
Viognier
Aliot
Domaine Leflaive
Héloïse
Mâcon-Verzé (Domaines Leflaive)
Abélard
Bourgogne Blanc
Puligny-Montrachet
Languedoc
Puligny-Montrachet 1er Cru Clavoillon
Puligny-Montrachet 1er Cru Les Pucelles
Mas La Chevalière (Laroche)
Puligny-Montrachet 1er Cru Les Combettes
Vignoble Peyroli
Puligny-Montrachet 1er Cru Les Folatières
De La Chevalière (Laroche)
Meursault 1er Cru Sous le Dos d’Âne
Sauvignon Blanc
Bienvenues-Bâtard-Montrachet Grand Cru
Chardonnay
Bâtard-Montrachet Grand Cru
Rosé
Chevalier-Montrachet Grand Cru
Pinot Noir
Cabernet Sauvignon
Chablis
Domaine Laroche
Loire Valley
Chablis Saint Martin
Chablis Premier Cru Les Vaudevey
Chablis Premier Cru Les Vaillons Vieilles Vignes
Chablis Grand Cru Les Blanchots
Chablis Grand Cru Les Clos
Chablis Grand Cru Réserve de l’Obédience
Clau de Nell (Coming soon!)
Pinot Grigio, Delle Venezie IGT
Tuscany
Bibi Graetz
Casamatta Bianco
Casamatta Rosé
Casamatta Rosso
It’s a Game
Soffocone di Vincigliata
Testamatta
Colore
Tenuta Campo di Sasso
Insoglio del Cinghiale
Castello di Volpaia
Citto ****
Indue
Chianti Classico DOCG
Chianti Classico Riserva DOCG
Coltassala, Chianti Classico Riserva DOCG
Il Puro Riserva, Chianti Classico DOCG
Vinsanto del Chianti Classico DOC
Prelius
Vermentino, Maremma
Cabernet Sauvignon, Maremma
Tenuta dei Pianali
Coronato
Veneto
Buglioni
Il Bugiardo Valpolicella Classico Superiore DOC Ripasso
Il Recioto della Valpolicella Classico DOC
Il Valpolicella Classico DOC
Il Vigliacco Spumante Brut Rosé
L’Amarone della Valpolicella Classico DOC
L’Amarone Riserva della Valpolicella Classico DOC
Lo Spudorato Spumante Brut
Grolleau, Vin de Pays du Val de Loire
Cuvée Violette, Anjou AOC
Cabernet Franc, Anjou AOC
Laroche
Bourgogne Chardonnay Tête de Cuvée
Petit Chablis
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Letter from Jack Daniels, President and Founder:
In spring, the axis of the Earth is increasing its tilt relative to
the Sun, and the length of daylight rapidly increases for the
relevant hemisphere. The weather begins to warm significantly,
causing new plant growth to “spring forth,” giving the season its
name. Spring is seen as a time of growth, renewal, and of new
life (both plant and animal) being born; a metaphor for the start
of better times.
At Wilson Daniels, this could not be more fitting in terms
of the new growth and exciting events taking place with our
exceptional portfolio. It has been my pleasure to develop, pursue
and grow the core essence of the Wilson Daniels vision, put into
action upon my return only nine months ago.
I am compelled to share with you and our team a reignited enthusiasm for the evolution that is taking
place in the industry and our company. We are in the “people” business and not one of gimmicks and
pretexts. True success is about building personal relationships and commitment to purpose, quality
and integrity. This vision, along with much effort, is revealing itself in the current path being paved
daily by each member of our team.
In context, while the vineyards transform and develop into exceptional vines that produce fruits
from heaven – we, too, at Wilson Daniels, are continuing to develop, transform, grow and produce
significant results for our company and partners.
As part of this transformation, Wilson Daniels has initiated a certification program through the
Society of Wine Educators, along with other educational programs. Together we have set the goal to
become the strongest, best informed team in the wine industry. In addition to our focus on education,
later this spring we will be announcing our Sommelier Scholarship winners, two candidates studying
for the fourth and final Master Sommelier exam.
With relationships at the fore, I would like to congratulate my longtime friend, restaurateur and wine
connoisseur, Piero Selvaggio, on the 40th anniversary of his Valentino restaurant in Santa Monica,
California.
With gratitude, continued success and growth in mind, I hope to inspire and set an example for many
more years of success doing what I love!
Cheers,
Jack Daniels
www.wilsondaniels.com