The Domaine Rose-Dieu is a young estate, born from the passion of Damien Rozier for his Provencal land, vineyard, and wine. The vines were first bought in 2002, on the Plan du Dieu terroir. The following year The wine maker decided to enlarge the estate by the construction of a particular cellar and the acquisition of new vines on this same terroir. “Wishing to give an identity to these wines of passion, it pleased me to associate my name, Rozier, with that of my lands, the Plan of God. Thus was born the Domain ‘Rose-Dieu’”, says wine maker, Damien Rozier.
The Plan de Dieu is a vast plain enclosed between the rivers Aygues and Ouvèze. Descending from
the Alps, they have, over time, covered with rolled pebbles a clay-limestone red soil typical of Provencal garrigue or ‘scrubland’.
The Rose-Dieu vineyard now has 35 hectares of vines aged between 20 and 70 years and is classified in the AOC Côtes-du- Rhône Villages “Plan de Dieu” and in the “Pays de la Principauté d’Orange”. On these arid lands, the vigorous grape varieties of the old Grenache, Cinsault, Carignan, and Syrah resist to
the cold Mistral of winter and the summer sunsets. Capturing the heat of the sun during the day to diffuse it to the bunches at night.
This wine goes through manual harvest severely sorted then scraped, grapes pressed, traditional vinification in small vats, preserving the fruity aromas by controlled fermentation temperatures. There is a minimum of 9 months aging.
The grapes used in the Rose-Dieu are a mix of Grenache and Syrah. There is a rich nose with hints of hints of red fruits, sweet spices, and vanilla. The wine has a full mouthfeel with light tanins.
This prosecco is naturally fermented using the Charmat method. It is an extra dry sparkling white wine from the Veneto region in Italy. The Charmat Method, better know as the tank method, can also be found listed as Metodo Italiano or Cuvée Close, came about during the industrial advancements made in the early 20th century and is the main process used for Prosecco and Lambrusco wines. The major difference between the tank method and
the traditional method is the removal of the individual bottle as the vessel used to turn a still wine into a sparkling one. Instead, base wines are added together with the sugar and yeast mixture (Tirage) into a large tank. As the wine has a second fermentation, the CO2 released from the fermentation causes the tank to pressurize, whereafter wines are then filtered, dosed (with Expedition liqueur usually comprised of sugar and wine) and bottled without aging.
Tank method sparkling wines have a much more freshly made character with stronger secondary (yeasty) flavors. Some may argue that the tank method is not as high-quality of a production method as the traditional method of sparkling wine.
All Red Selection
Tapiz “Alta Collection” Malbec
The Tapiz Alta Collection was born to celebrate the addition of Jean Claude Berrouet (ex-Petrus wine maker presided over 44 vintages at this revered Bordeaux winery) as Consultant Winemaker in 2013. The alta (high-altitude) fruit comes from Tapiz’s sustainably-farmed estate vineyards in Uco Valley, Mendoza. Chief Winemaker Fabian Valenzuela and Jean Claude work together to create a beautiful tapiz (tapestry). The vineyards are estate vineyards of the San Pablo Vineyard in Mendoza’s Uco Valley. San Pablo is one of the highest altitude vineyards in Mendoza (4,600 feet above sea level). This extreme altitude provides for warm days which impart concentration to the grapes, and cold nights which give natural acidity. The state-of-the-art winery is located in the vineyard and is sustainably farmed. Harvest is done by hand with the sorting coming way of a double manual selection. This wine is fermented in stainless steel tanks for approximately 15 days at 80ºF. It is then aged for 9 months in French (85%) and American (15%) oak barrels (first and second use).
This is a full-bodied yet elegant wine that has the acidity and complexity to drink on their own or complement food. The jammy black-fruit aromas follow through on the palate. The aroma is complimented by Christmas spice and clove scents. This Malbec finishes with blackberry, chocolate, and fig flavors on a rich, oaky finish.
Scarpetta Barbera del Monferrato
“Years ago our travels took us the northeastern Italian region of Friuli-Venezia Giulia. A passion for creating wines from this unique region led us to expanding into all of Italy. True to Italian traditions, part of everyday meals include drinking good wine, great conversation, and little moments of celebration. Scarpetta was created as an homage to this lifestyle,” says Master Sommelier Bobby Stickey and Chef Lachlan Patterson, co-creators of the Scarpetta wine brand. Scarpetta refers to a small piece of bread used to soak up the last bit of delicious sauce on your plate that you can’t possibly leave behind.
For the Barbera del Monferrato, Bobby and his Chef, Lachlan Patterson, collaborated with Fabrizio Iulli in Monferrato Piemonte. Monferrato is seen as the birthplace for Barbera. While it is made in other spots in Piemonte, it is here where Barbera shows the balance of fruit and acidity. The grapes are fermented in stainless steel and aged in neutral oak and cement vats. Resulting in a wine that shows fruit and earth without being marked by wood. The wine spends twelve months in neutral oak and cement vats total. The resulting wine is bright plum red in color with aromas of crushed berries and plums intermix with aromas of earth and mushrooms. On the palate, the wine is medium bodied with bright acidity and low tannins, yet wonderfully balanced. With the high acidity and low tannins let this wine work with everything from a pizza or homemade pasta to a piece of beef or pork.
All White Selection
Pavan Dolce Moscato
The winemaking traditions of the Pavans began in 1919. Today Vini Pavan is a winery of considerable dimensions using state-of-the-art technologies, while honoring time old traditions. The Moscato grape is primarily planted in two different regions of Italy, Piemonte and Vento – each with distinctly different flavor profiles.
Piemonte Moscatos offer stone fruit flavors of peach and nectarine, and Veneto Moscatos offer ripe melon and green apple flavors. The Pavan Moscato is produced entirely in Veneto. Moscato wines are almost always sweet, low in alcohol, and typically frizzante or sparkling.
Fragrant and generous, these wines offer the tastes and traditions of the culture of Veneto. These attributes have been passed on through the generations by a family operated winery that has successfully combined dedication with innovation. The Moscato grapes from the Colli Eugane Vineyard, about 650 feet above sea level. The vineyard is home to 24 acres reserved for Moscato vines and produce about 4000 cases to be imported.
Stillman Street Chardonnay
The approach to Chardonnay making is described by the folks at Stillman Street in the belief “in making Chardonnay that is fresh and full of vibrant, vineyard-inspired fruit—unpretentious, bistro-style wine that brings pleasure and offers great value. Capturing the bright orchard fruit flavors that make Chardonnays from the Sonoma County so enticing. Our Stillman Street Chardonnay is a perfect complement to modern cuisine, and a perfect get together wine. “
The Stillman Street Chardonnay is crafted from highly acclaimed vineyards in Sonoma such as the Stuhlmuller Vineyard that is planted on well drained sandy loam soils with the Gauer Clone that is known for it’s pear and spicy notes, the DeLorimier vineyard also in Alexander Valley, the Harvest Moon
Vineyard in the Sonoma Coast, and the Gehring Vineyard high on a mountain.
The 2016 growing Season had substantial rains in the winter and about 4 inches in the Spring that was welcomed with the recent years of drought conditions and created good moisture profile in the vineyards which helped to create exceptional quality Chardonnay. Bud break was early so harvest started early. There was still sufficient hang time in Sonoma to create a substantial flavor development with slightly above average yields. The 2016 vintage was crafted by Leo Hansen and Dennis Patton; two highly acclaimed winemakers who chose to age the wine in both stainless steel and older oak barrels for more complexity and bâtonnage, or stirring of the lees, for added texture.
The wine is filled with orchard fruit aromas of pear and apple which are complimented by citrus, honeysuckle, and a hint of oak. On the palate the pear and apple flavors continue alongside layers of grapefruit, vanilla, and a hint of minerality.