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Rase-Montagne
This wine is bold, juicy, and just a little wild — like the night that always starts with “just one glass.” Syrah brings the spice, Alicante brings the color and body, and together they make a blend that’s smooth, powerful, and far too easy to finish. Pairs with grilled meats, late-night pizza, and questionable decisions. Big, bold, and guaranteed to stain your teeth… and maybe your reputation.
Type, Body & Flavor
Robert Goulley Chablis
Chablis has seen frost, hail, and heat in recent years — but 2023 brought balance and generosity. Robert Goulley nailed it: ripe, fruit-forward Chardonnay layered over that classic Chablis chalk and stone. It’s fresh, bright, and ridiculously easy to love. The big names hog the spotlight, but this is the kind of authentic, terroir-driven Chablis insiders grab first.
Type, Body & Flavor
Roche Bousseau Anjou Blanc
The beautiful Château de la Roche Bousseau was constructed in 1433, though much of it was destroyed after the French Revolution and rebuilt thereafter. Vines were planted in 1791 and have grown to almost 200 acres of Chenin Blanc and the other usual Loire Valley grapes. Chenin creates a simple enough wine in most places, but in Anjou the grape offers wines that can be complex, complete and exciting.
Type, Body & Flavor
Roche Bousseau Anjou Rouge
The Château de la Roche Bousseau is first mentioned in the 15th century, but it was destroyed following the French Revolution. The Regnard family bought their first vines in 1791 around that time, now they own about 200 acres of vines. This is typical of what they produce: absurdly underpriced 100% Cabernet Franc from older vines with bright fruit and slightly herbal notes that are both fascinating and perfect for you to toss chicken on the grill.
Type, Body & Flavor
Rocoiseau Viognier
More than a half century ago Viognier was forgotten; near extinct. In the 1980s things blew up, with acreages quintupling. There were a few successes, but most just didn't do justice to the grape. Winegrowers eventually found the ideal conditions, while the Viogniers of the Rhone have become pricey and sought-after. Elevated spots in the Pays d’Oc are this wine’s source; to a great degree this is the grape’s frontier now.
Type, Body & Flavor
Rombauer Chardonnay
Fruity. Buttery. Big. It's Rombauer, I don't think any further explanation is needed.
Type, Body & Flavor
Rosabelle Rose
For rose it doesn't matter as much what grapes you use, just the process. Though they need to be picked early and when they’re still tangy and tart. For Rosabelle that means Grenache and Cinsault. These days a paler style of rosé prevails, set by Provençal producers and Rosabelle is cut from that cloth.
Type, Body & Flavor
Saint Nicolas Pinot Noir
Everybody talks about how difficult Pinot Noir is to grow but, to be honest, it’s not that hard to grow it. It’s just hard to make it taste like Pinot Noir, rather than a generic red wine. You’ve got to grow it in a nice place where things cool off at night, as happens in this little spot of the Languedoc, protected from the afternoon sun. Maybe it won’t change your world, but it will taste like Pinot Noir that makes you want to drink some more.
Type, Body & Flavor
Saldo Zinfandel
The Prisoner Wine Company needs no introduction; current winemaker Jen Beloz knows Zinfandel like nobody (she was at Ravenswood for years); this Zinfandel is blended from vineyards “here and there” (or “saldo” in Latin) throughout Northern California.
Type, Body & Flavor
Rase-Montagne
This wine is bold, juicy, and just a little wild — like the night that always starts with “just one glass.” Syrah brings the spice, Alicante brings the color and body, and together they make a blend that’s smooth, powerful, and far too easy to finish. Pairs with grilled meats, late-night pizza, and questionable decisions. Big, bold, and guaranteed to stain your teeth… and maybe your reputation.
Type, Body & Flavor
Pairings & Occasions
Robert Goulley Chablis
Chablis has seen frost, hail, and heat in recent years — but 2023 brought balance and generosity. Robert Goulley nailed it: ripe, fruit-forward Chardonnay layered over that classic Chablis chalk and stone. It’s fresh, bright, and ridiculously easy to love. The big names hog the spotlight, but this is the kind of authentic, terroir-driven Chablis insiders grab first.
Type, Body & Flavor
Pairings & Occasions
Roche Bousseau Anjou Blanc
The beautiful Château de la Roche Bousseau was constructed in 1433, though much of it was destroyed after the French Revolution and rebuilt thereafter. Vines were planted in 1791 and have grown to almost 200 acres of Chenin Blanc and the other usual Loire Valley grapes. Chenin creates a simple enough wine in most places, but in Anjou the grape offers wines that can be complex, complete and exciting.
Type, Body & Flavor
Pairings & Occasions
Roche Bousseau Anjou Rouge
The Château de la Roche Bousseau is first mentioned in the 15th century, but it was destroyed following the French Revolution. The Regnard family bought their first vines in 1791 around that time, now they own about 200 acres of vines. This is typical of what they produce: absurdly underpriced 100% Cabernet Franc from older vines with bright fruit and slightly herbal notes that are both fascinating and perfect for you to toss chicken on the grill.
Type, Body & Flavor
Pairings & Occasions
Rocoiseau Viognier
More than a half century ago Viognier was forgotten; near extinct. In the 1980s things blew up, with acreages quintupling. There were a few successes, but most just didn't do justice to the grape. Winegrowers eventually found the ideal conditions, while the Viogniers of the Rhone have become pricey and sought-after. Elevated spots in the Pays d’Oc are this wine’s source; to a great degree this is the grape’s frontier now.
Type, Body & Flavor
Pairings & Occasions
Rombauer Chardonnay
Fruity. Buttery. Big. It's Rombauer, I don't think any further explanation is needed.
Type, Body & Flavor
Pairings & Occasions
Rosabelle Rose
For rose it doesn't matter as much what grapes you use, just the process. Though they need to be picked early and when they’re still tangy and tart. For Rosabelle that means Grenache and Cinsault. These days a paler style of rosé prevails, set by Provençal producers and Rosabelle is cut from that cloth.
Type, Body & Flavor
Pairings & Occasions
Saint Nicolas Pinot Noir
Everybody talks about how difficult Pinot Noir is to grow but, to be honest, it’s not that hard to grow it. It’s just hard to make it taste like Pinot Noir, rather than a generic red wine. You’ve got to grow it in a nice place where things cool off at night, as happens in this little spot of the Languedoc, protected from the afternoon sun. Maybe it won’t change your world, but it will taste like Pinot Noir that makes you want to drink some more.
Type, Body & Flavor
Pairings & Occasions
Saldo Zinfandel
The Prisoner Wine Company needs no introduction; current winemaker Jen Beloz knows Zinfandel like nobody (she was at Ravenswood for years); this Zinfandel is blended from vineyards “here and there” (or “saldo” in Latin) throughout Northern California.
Type, Body & Flavor
Pairings & Occasions
Schweiger Napa Cabernet
Type, Body & Flavor
Pairings & Occasions