Friday, August 27, 2010


Hot Deal Alert: 2008 Fabre Montmayou Malbec Reserva- $12.50/bottle Shipped

The 2008 Fabre Montmayou Malbec Vinas Viejas (old vines) in the big Riedel glass was black, lavish, packed to the core with dark fruit opulence. No surprise. Drawn from ancient, head-trained vines in the foothills of the Andes, the wine was just like the stellar Gran Reserva with less new wood that sometimes muddles the sheer fruit purity.
Herve lowered his price, after convincing his importer to work on a sliver of a margin, for a most special offer exclusively for WineAccess members. In so doing, the 2008 Vinas Viejas, made from some of the finest high elevation Malbec in Mendoza, from that special swath of land at the foothills of the Andes, could be offered for the price of ordinary flatland Malbec that had nearly been frozen, then boiled, before hitting local retail shelves.

Deal: 2008 Fabre Montmayou Malbec "Vinas Viejas" Reserva. Normally $18 a bottle. Buy now for as little as $12.50/bottle shipped! Shipping included on orders of 6 bottles or more


Thursday, August 26, 2010


Hot Deal Alert: 2009 Chad Chardonnay Napa Valley - $14.99/bottle Shipped

The Chardonnay has been rated 90 points or better by The Wine Spectator several years in a row. All estate grown, 50% new French wood, beautifully made in the cellar, marrying luscious ripe apple concentration with the superb crisp finish that speaks to those cool breezes off the San Francisco Bay.

Still this winery -- one of the top in Napa Chardonnay circles -- had too much. What to do? Lower the price of their $42/bottle brand, or unload a little? They chose the latter and called Chad.

This is one of those Chardonnays that reminds you of the world class potential of the top, low yielding vineyards in the southern part of the valley where the vines are cooled from the steady wind off the bay. Pale green in color, perfectly chiseled on the mineral nose, packed with ripe apple fruit, yet wonderfully fresh and vibrant on the finish. About as good as it gets from this part of the world.

Deal: 2009 Chad Chardonnay Napa Valley. Normally $42 a bottle. Buy now for as little as $14.99/bottle shipped! Shipping included on orders of 6 bottles or more
Coupon Code: None required
Expiration Date: While Supplies Last


Tuesday, August 24, 2010

Hot deal of the day on wine

Hot Deal Alert: 2008 Clos Julien Cabernet Sauvignon Lake County- $15.99/bottle Shipped

Click any where on this post for more details

Below are details to another fantastic newly sourced wine deal for today!
We tasted the Clos Julien Cabernet Sauvignon before it was bottled. The blend of Red Hills vibrancy and Howell Mountain concentration was wonderfully pure and delicious -- at first. But when we were sent the finished "Lake County", we were scratching our heads. Somehow the volume had been turned WAY up.

What do we think? We think the guys goofed, and we think they know it. Initially, just 10% of the blend was to be the $6,000/ton Howell Mountain Cabernet, but judging from the dark purple color, wild Howell mountain dark cassis core, this one is as much Howell as it is Lake.

Deal: 2008 Clos Julien Cabernet Sauvignon Lake County. Normally $32 a bottle. Buy now for as little as $15.99/bottle shipped! Shipping included on orders of 6 bottles or more
Coupon Code: None required
Expiration Date: While supplies last


Wednesday, August 18, 2010

Click any where on this post to access great deals on wine. Check the price here against your current source and save.

Here are the details on today's newly sourced wine:
We've been making the pilgrimage to Davaye every other year since the early 1990s -- much like the 2,000 Europeans who visit each year. They stop on the main drag of Davaye (don't blink or you'll miss it) at the incomparable cellar of Gilles and Jean-Jacques Corsin, just to get a few bottles of some of the greatest -- and longest living -- Chardonnay in this part of Burgundy.

When we asked Gilles to compare the fabulously sturdy, wonderfully mineral, deeply concentrated 2008 to another vintage we know, he went back 30 years. All the way to 1978 -- arguably the greatest Chardonnay vintage of the last 4 decades!

The 2008 Saint Veran "Vieilles Vignes", drawn from 50 to 60-year-old vines on the perfectly drained hillsides of Davaye, is a masterpiece. But we knew that before we even tasted it. What we didn't know was that the Corsins had secretly planned to allocate a present to WineAccess members -- albeit a small one.

Deal: 2008 Domaine Corsin Saint Veran Chardonnay. Normally available for $28 a bottle. Available now for as little as $21.50/bottle shipped on cases. Shipping included on orders of 6 bottles or more!

Wednesday, August 11, 2010


Homemade wine making is fast becoming very popular across the world. There are several reasons for this. A lot more information can be obtained by Clicking Here!

The biggest one is that the cost to transport that yummy nectar from where they grow, harvest, and ferment it is going up right along with the cost of fuel. There's no two ways around it - we are about to see bottles of wine at the grocery store and wine shops double.

In the last year, there has been a flurry of "How To" guides crop up around the internet. All of the guides are helpful and at least can get a beginner started.

The truth is, you can make high quality wine, award winning wine, at home, in a 5 gallon food bucket.

Some preparation and materials are required. You have to at least have a hydrometer. You need at least the 5 gallon bucket. AND - you need some kind of near air tight secondary fermentation vessel. In the industry we call this a "carbouy".

There are very inexpensive airlocks and some plastic tubing to round out the equipment.

Some chemicals may be required as well. Yeast is an obvious first one (not really a chemical but a dormant microbe). Citric acid, potassium sorbate, metabisulfate, campden tablets, pectin enzyme and a few others are pretty common.

The biggest secret in home wine making is: get the good stuff to start with.

There are actually vineyards that will sell small quantities of grapes or even crushed grapes and juices, fresh from the vineyard. Although these are hard to locate, they do exist. I have found at least one wine making guide that lists these sources.

Aside from the money savings (you can make wine for about 25 cents a bottle), there is the actual enjoyment of making something that you can drink! If your batch comes out really good, you will be calling all your neighbors and friends to come and give it a try.

For more information please Click Here!

Cheers and happy wine making!



So - you have decided that you want to try your hand at making some wine. This article will describe the basic steps and some of the pitfalls to avoid to make sure your first batch turns out good enough to drink. While additional information is below, additional information can be found by Clicking Here!

First things first - how much do you want to make?

I recommend at least 5 gallons. Why? Because beginning home wine makers just cannot wait to taste what they have made. In addition, 5 gallons is only 25 bottles. So you'll get the batch finished, and then you will try a bottle or 2 or 3. Then you'll wait a week and try a few more bottles. Sooner than later, it will all be gone before it has a chance to age and get really good.

If you just want to do something quick and simple, you could do a gallon in a plastic milk jug. The drawback is, once you have tasted it a few times - it's all gone and you'll have to start over.

With 5 gallons - you just might be tempted to let a few of the remaining bottles age. Believe it or not, the biggest mistake beginning winemakers make is not letting their wine age in the bottle. The difference in taste is, to put it mildly, AMAZING.

The next step is to decide which type of juice you want to ferment. Grape juice, cranberry juice, muscadine, and cherry are all good starter choices. The first 3 should produce a rather normal tasting wine while cherries usually will give you a sweeter wine. Of course, you can always add sugar to sweeten your wine after it is stabilized and has stopped fermenting.

The next step is to completely sterilize all of the containers and equipment you will be using. Some people use extremely hot water, others recommend using a sanitizer. I like the sanitizer because you do not have to scald yourself with the hot water. The sanitizing solution should be poured over everything and should make contact with all surfaces. Then you just rinse everything off with hot water.

Put your juice in your 5 gallon bucket - that's the next step. BUT - it's not time to put your yeast in yet.

We first want to sterilize our "must" or our juice. You can do this with 4 Campden Tablets. These are sulfite tablets that will get rid of any type of bacteria that could be present in the juice. Crush the tablets and then dissolve them in some warm water and then pour them in your juice or "must". Let this sit overnight while the sulfites do their work.

24 hours later, you are ready to sprinkle in or "pitch" your yeast.

The type of yeast you decide to use is really a question that is beyond the scope of this article. However, I'll say that there are hundreds of different yeast strains for literally thousands of different uses. For our first batch, we can just use the bakers yeast that you can easily find at the grocery store. Later, and after some research, you will probably want to use one of the specialized strains.

Now - wait 7 days and watch. you will want to cover your bucket with a cloth towel or even put on a lid with an airlock in place. The wine will be perfectly safe during the fermentation stage because it will give off lots of Carbon Dioxide. The Co2 will protect your wine from the oxygen in the air.

Once the 7 days has passed, siphon off the wine from the bucket into another bucket or into a glass "carboy". These can be found online or at your local wineshop. When you are doing the siphoning, you will want to get as little of the gunk on the bottom of the bucket as possible. This gunk is called "lees" and is made up of dead yeast. Wine that sits on top of the dead yeast sometimes can develop an "off" flavor.

Once your wine has been transferred into what is called your "secondary fermenter", then you will want to put an airlock in place and just let it sit for about a month. There's a song about this part - "The Waiting is the Hardest Part". It's true. Every budding home winemaker just cannot wait to taste the stuff - but - don't do it. It surely won't hurt you but during this month it is still fermenting. The wine isn't finished yet. Be Patient.

After the month is up, you will want to transfer it back to your bucket, again making sure that you leave the gunk on the bottom. The process of transferring the wine from one vessel to another is called "racking". Why? That's something I am going to research for another article.

You are just about there. Theres only one thing left to do and that is to add a "stablizer" to your wine. A stabilizer inhibits yeast reproduction. In essence, it stops yeast from doing it's thing. Part of what happens during yeast growth and reproduction is that it releases Co2 gas. If that is happening after you bottle the wine, you will get popped corks or exploded bottles or both. So - put in the stabilizer, stir the wine well, and then return it to your Secondary Carboy fermentation vessel. Be sure and clean out the secondary and sterilize it before you do.

Now, all you have to do at this point is wait until the wine clears. Gravity is your friend here. Of course, it won't hurt a bit to bottle cloudy wine. But if you wait another month, it should be crystal clear. The clearing process is another subject that you can find a great deal of information on in other guides and books and I suggest you read up on this subject when you get a chance.

Bottling time! All you have to do is make sure your bottles are clean and sanitized and just siphon the wine into the bottles. Corking the bottles can be a little difficult and i highly recommend you get some king of corker. Again, these are available online or at your local wine shop.

Now - BE PATIENT and let the wine sit in the bottle for 6 to 9 months. The longer the wine ages, the better it will taste - I guarantee it. Happy wine making!

To receive more information on making wine, please Click Here!


Friday, August 6, 2010

Hot deal of the day on wine

Hot Deal Alert: 2007 Arnot-Roberts Cabernet Sauvignon - $69.99/Bottle Shipped

We spent a week tasting the sensational 2007 Cabernets, wines that are beginning to blow the storm clouds away from Napa. But on a Wednesday afternoon we left, driving over the mountains to taste a single Cabernet made off of the rocky Clajeux Vineyard -- just 12 acres planted in volcanic soil, high up in the Mayacamas. That wine -- a mere 6-barrel production from Arnot-Roberts -- bested most of the Napa elite.

Among the writers, only Steve Tanzer and Josh Raynolds (93pts) were able to get a taste of the 2007 Arnot-Roberts Clajeux. Makes sense with a total production of just 6 barrels. The Harlans, Bonds and Chappellets may win for sheer power, but when it comes to the combo of concentration and age worthiness, the Clajeux came out on top.

Deal: 2007 Arnot-Roberts Cabernet Sauvignon Clajeux Vineyard Chalk Hill. Rated ST 93. Normally available for $80 a bottle. Available now for $69.99/bottle. Shipping included on orders of 4 bottles or more!
Coupon Code: None required
Expiration Date: While Supplies Last


Thursday, August 5, 2010


Hot Deal Alert: 2009 Chad Pinot Noir Sonoma Coast - $14.99/Bottle on Cases Shipped

In 2009, the best hillside vineyards on Sonoma Coast turned out perfect, tight clusters of Pinot Noir. Those BB-like berries accounted for this explosively aromatic, wild cherry Pinot -- a luscious, deep ruby wine that will soon hit retail shelves for close to $40/bottle.

But too many of the producers on the coast, spurred on by the Sideways craze, doubled production between 2006 and 2009. Then despite the vintage of the decade, the market crashed. Wineries needed to move stock quietly -- recouping cash quickly -- without discounting their prices.
When we received the sample in May, there was a plain white label on the bottle. On it was marked "Sonoma Coast Pinot Noir 2009." We'd just come back from the coast, had tasted more beautifully concentrated Pinot Noirs from this small berry vintage than any this decade. Particularly in the high elevation, cool spots on the coast, the grapes were like BB's, the dark fruit flavors explosive. This one had it all.

The 2009 Chad Sonoma Coast Pinot Noir is dark ruby to the edge. Packed with explosive aromatics of crushed red fruit, beautifully concentrated to the core, this gorgeous Pinot boasts the long, vibrant finish found in $40 bottles. There's a reason for that. Under another label it IS a $40 bottle!

2009 Chad Pinot Noir Sonoma Coast. Normally available for $38a bottle. Available now for as little as $14.99/bottle shipped on cases. Shipping included on orders of 6 bottles or more!


Wednesday, August 4, 2010

Hot deal of the day on wine

Hot Deal Alert: 2006 Famille Kreydenweiss- $33.99/Bottle on Cases Shipped

We learned about the wine before we tasted it: A 100-year old-vine Chateauneuf, made by an Alsatian newcomer. The wine had all the pedigree imaginable. Ancient, biodynamically farmed vines. Roots that burrowed meters underground. Sand soil like Chateau Rayas. Even so, we weren't quite prepared for the utter hedonistic purity of this first Kreydenweiss Chateauneuf-du-Pape. When we first tasted this tiny 8-barrel production, we were simply blown away by the saturated, wild fruit intensity, firmly braced by chiseled modernity. We wasted no time asking Antoine Kreydenweiss how much he would earmark for WineAccess members. He shrugged and told us, "I have nothing, but I'll give you what I have."

Deal: 2006 Famille Kreydenweiss Chateauneuf-du-Pape. Normally available for $50 a bottle. Available now for as little as $33.99/bottle shipped on cases. Shipping included on orders of 4 bottles or more!


Tuesday, August 3, 2010


Hot Deal Alert: 2006 Robert Keenan Cabernet Sauvignon- $32.99/Bottle on Cases Shipped

In 2006, thirty years after his father released his first mountain Cabernet, Michael Keenan came out with a Spring Mountain blockbuster that's so dark, so black -- you could use it in your Mont Blanc fountain pen.

But despite the rich concentration of the Keenan 30th Anniversary Cabernet Sauvignon -- a product of the helter skelter 2006 growing season -- Keenan managed to tame the tannins of Spring Mountain.

Robert Parker called the Keenan Spring Mountain Cabernets "Some of the finest of Napa Valley." This wine pretty much tells you why. Deep, dark and powerful, packed with lush red fruit bramble, this is a masterful 2006. At once rich, suave and structured, it can be drunk on release or aged for a decade.

2006 Robert Keenan Cabernet Sauvignon (30th Anniversary Napa Valley) Rate RP 90. Normally available for $45 a bottle. Available now for as little as $32.99/bottle shipped on cases. Shipping included on orders of 4 bottles or more!

Expiration Date: While Supplies Last