16.00TroutLocal greens, garlic, cherry belle radish, dill, lemon
11.00Pan Fried BriocheMaple syrup, strawberries, almonds, brown butter, spiced cream
Sides
4.00Soft Anson Mills Polenta, Evo, Thyme
4.00Roasted Local Red Potatoes, Rosemary, Garlic
4.00Broccoli, Lemon, Chilies, Garlic
4.00Roasted Beets, Local Greens, Shallots
Bottles
Sparkling
40.00Prosecco Brut, Zardetto, ConeglianoFresh, fragrant and creamy, with peaches, minerals and white flowers. A perfect aperitif wine.
45.00Gavi, “Principessa Perlante,” Vigne Regale, Piedmont 2008Legend has it that a young italian princess named gavia ran off to marry her true love and settled in a town where a wonderful white wine was made. When her father the king finally found her again, he was so happy he named the town, and its wine, after her. This is a gavi with a delicate effervescence, perfect with shellfish!
30.00Brut, Rotari Talento, TrentinoWhat a bargain for a sparkling wine made in the classic champagne-method! An intense and elegant wine, made from chardonnay grapes harvested at the foot of the dolomites.
60.00Blanc De Blanc, Schramsberg, North Coast 2007California’s answer to champagne, made in the traditional method from 100% chardonnay. This sparkler is so good, it’s been served at white house state dinners since the 1970s. Pair it with fish like sea bass or with lemony chicken.
100.00Brut, Illuminati, ControguerraAn estate sparkling from a single vineyard, the illuminati has a distinct character and extra fine bubbles. A delight.
120.00Cuvee Brut, Bellavista, FranciacortaThis wine perfectly reflects the character of the franciacorta region, which produces italy’s finest sparkling wines. Over 30 individual wines are blended to make this cuvee, including older wines added for roundness and fullness. Jasmine, grapefruit, ash and vanilla flavors emerge. Beautiful.
White
28.00White Blend, “Est! Est!! Est!!!,” Falesco, Montefiascone 2010Legend has it that a medieval pope touring the italian countryside sent his bishop’s ahead of him to find the places with the best wines. They marked them with an “est!,” meaning “here it is.” when they found this wine, they liked it so much that they marked the area with an “est! Est!! Est!! !” It’s still that good!
45.00Sauvignon, “Zuccole,” Giovanni Puiatti, Venezia-Giulia 2008Dry and crisp, with aromas of sambuca, sage and peaches, and flavors of ripe fruit and green pepper. Pairs well with all fish and shellfish entrees.
60.00Sauvignon Blanc, Thomas George, Windsor Oaks Vyd., Russian River Valley 2009A rare treat… sauvignon blanc from the land of chard and pinot the russian river! Pure varietal character, with no oak; just grapefruit, lime zest, guava and jalapeno.
40.00Roero Arneis, Mateo Correggia, Piedmont 2009The roero region of the piedmont is rich in minerals from its previous existence under the sea, and the arneis grape thrives here. The matteo correggia exhibits that minerality, along with lemon zest, white peach and pear. A perfect pairing for shrimp spaghetti!
40.00White Blend, “Belle Luce,” Ferrari-Carano, Sonoma County 2010“Bella luce” means “beautiful light” in italian and this wine is just that, a light and beautiful blend of chardonnay, muscat, semillon, gewurtztraminer, pinot blanc and riesling. It’s round, fruity and floral, with flavors of peach, orange blossom, vanilla, lime and pear. All from a winery working to make its farm lands in the russian river watershed fish-friendly and sustainable.
60.00White Blend, “Blanc De Rosis,” Schiopetto, Venezia-Giulia 2008This blend of tocai friulano, pinot grigio, sauvignon, and malvasia was made to represent in one wine the variety of whites produced in the friuli region. It certainly worked! Robert parker gave this wine 91 points, calling schiopetto “the reference point for just how flavorful, perfumed and compelling dry white wines from friuli can be.” schiopetto also won winery of the year in 2009 from wine & spirits magazine. Apricots, flowers, spices and minerals with a balanced acidity.
40.00Vernaccia Di San Gimignano, Fontaleoni, Piedmont 2009Vernaccia di san gimignano is one of italy’s finest white wines so much so that it was the first wine to be awarded doc status by the italian government. Fonteleoni is fresh and crisp, with lemony acidity, but it also possesses a firm backbone, full body and some spice. Delicious.
35.00Vermentino, Aia Vecchia, Maremma 2010Aia vecchia’s vineyards are on a gently sloping seaside hill overlooking the mediterranean. You can taste the salt spray in this wine, along with ripe pears, apricots and jasmine.
48.00Tocai Friulano, Clendenen Family Vineyards, Santa Maria Valley 2007Jim clendenen, renowned winemaker for au bon climat, planted these vines in 1994 at bien nacido vineyard. They have since stopped producing this really special wine, and we have some of the last bottles in existence. Think tropical fruits, buttercream, minerals, apples, pecans and honey… all in the same wine. Drink it while you can.
27.00Chardonnay, “Stemmari,” Fuedo Arancio, Sicily 2010Sicily has been producing wine since roman times. Fuedo arancio produces only really solid, reasonably priced, single-varietal wines from its 2 large estates on the south side of the island. Simple, pure, ripe chardonnay.
45.00Chardonnay, Jermann, Venezia-Giulia 2010Winemaker silvio jermann is known as a bit of a rock star in his native friuli for making some of the region’s best white wines.This chardonnay exhibits intense banana when young, mellowing to golden delicious apple as it ages. It pairs well with vegetables in cream, sauced fish and shellfish soups.
48.00Chardonnay, “Bramito,” Castello Della Sala, Umbria 2010New world style chardonnay from a family with hundreds of years of winemaking history, the antinoris. Ripe and toasty, with vanilla and unmistakable chardonnay fruit. A great value.
48.00Chardonnay, Carpe Diem, Firepeak Vineyard, Edna Vall48.Ey 2007The “firepeak” vineyard lies at the foot of a dormant volcano. The winemakers at carpe diem practice “stressing” their vines, forcing them to dig deep and develop an earthier character, much like the terroir of a fine white burgundy.
65.00Chardonnay, Melville Estate, Santa Rita Hills 2009A very sandy vineyard produces a wine with notes of sea breeze, lime zest, lemon salt, and melon. Dare we say margarita-like?
90.00Chardonnay, Rochioli, Estate, Russian River Valley 2009Three generations of rochiolis have farmed this estate. This chard is classic russian river, with ripe apple, hazelnut and spice on the nose, followed by candied citrus, bready richness and a crisp acidity. Lovely.
110.00Chardonnay/Grechetto, “Cervaro Della Sala,” Antinori, Umbria 2009The richness and complexity of this wine lead one to think of white burgundy. Citrus, hazelnuts, butter, minerals, flowers, pears and figs… all combine to make this an ample and age-worthy offering.
Rose
50.00Pinot Noir, “Tous Ensemble,” Copain, Anderson Valley 2010Anderson valley is a prime pinot noir region, and copain makes this rose from an assemblage of all its anderson valley pinot vineyards. It’s dry and fresh, with flavors of mandarin orange, pink peppercorn and dried thyme. Juicy, with good acidity.
36.00Pinot Grigio, “Cupra Ramato,” Attems, Venezia-Giulia 2010Few people realize that pinot grigio is actually a pink to coppery grape. To make this wine, the juice remains in contact with the skins for 36 hours, yielding a distinctive coppery hue. Perfect in summertime paired with fatty fish or vegetable antipasti.
Red
65.00Pinot Noir, Hook & Ladder, Russian River Valley 2010Cecil deloach, a former san francisco fireman, and his family have been farming this vineyard since 1973. we were lucky enough to visit this beautiful property, which, by the way, is sustainably farmed. 2010 was an exceptional vintage in russian river. The wine has a deep garnet color and aromas of spicy strawberry and raspberry. Flavors evolve from vanilla to bright cherry.
90.00Pinot Noir, Adastra, Carneros 2008Made by renowned winemaker pam starr of crocker & starr fame, the adastra pinot delivers luscious cherry, baking spice and molasses with plenty of earth. Only 150 cases made; entirely from organic grapes. What a treat.
60.00Dolcetto, “Papa Celso,” Abbona Dogliani, Piedmont 2008The papa celso vineyard, named after the winemaker’s father, who founded the winery, has 70 years old vines. This rich, brooding wine has won 3 bicchieri, the highest critical acclaim in italy, for 6 consecutive vintages. Powerful, inky, and worth the money.
40.00Dolcetto, Pavi, Napa Valley 2006Pavi is winemaker rob lawson’s italian wife. They only grow pinot grigio and dolcetto on their oakville property, and this is a great everyday wine! Perfect for pizza and pasta, with bright raspberry and cherry and subtle spice.
56.00Barbera D’Asti, “Ca’ Di Pian,” La Spinetta, Asti 2008The rivetti brothers of la spinetta are known for their thoroughly modern (and expensive) piedmont wines with the rhino label. “Ca’ di pian” means “house on top of the hill;” the wine is from intensely pruned vineyards which yield a concentrated and intense wine. This is barbera at its fullest, with earth, spice and a long finish.
56.00Barbera D’Alba, “Tre Vigne,” Vietti, Alba 2008Barbera from three top vineyard sites in alba, made by one of the piedmont’s most well-respected producers. Ripe cherry and vanilla with hints of violets. Bright acidity melds with soft tannins and well integrated oak.
75.00Zinfandel Blend, “Angeli Cuvee,” Marietta Cellars, Alexander Valley 2007A blend of zinfandel, petite syrah and carignan, this wine is named for the family that previously owned the ranch where the wine is now made. Oak-aged for 24 months, it’s toasty, chocolatey, spicy and loaded with berry fruit.
45.00Chianti Classico, Castellare, Tuscany 2009Only native varietals are used in this elegant chianti. Flowers, spices, mint and cherries all come together in a silky, polished wine with a long creamy finish. 90 points parker.
60.00Chianti Classico, Peppoli, Tuscany 2008The first thing i thought when i tasted this modern chianti from the anintoris was… chocolate! Along with pepper, fresh fruit and toasty vanilla, it makes for a delicious wine.
45.00Sangiovese/Malbec/Syrah, “Sienna,” Ferrari-Carano, Sonoma County 2009Sangiovese, malbec and syrah from russian river, alexander valley and dry creek. Cherry pie, cherry cola, cinnamon, vanilla, pomegranate and blueberry preserves. Pairs perfectly with tomato sauces and prosciutto on toast.
75.00Red Blend, “Pleaides Xxi,” Sean Thackery, California NVSean thackery is one of the california’s most iconic and mystical winemakers, having no formal training but instead gleaning insight from medieval texts on winemaking. All of his wines are named after constellations. The pleiades were the 7 daughters of atlas, thus this wine is said to have 7 grapes, though thackery doesn’t keep track of the blend, nor does he declare a vintage. He does it all by intuition and according to his own taste. The result is magic. High tone red fruits suggest sangiovese and pinot noir, with savory notes of anise and eucalyptus, as well. A pretty floral note suggests viognier. Don’t overthink it, however, just enjoy it.
55.00Vino Nobile, Leone D’Oro, Montepulciano 2008The leone d’oro, the golden lion, is the official wine of the order of the sons of italy in america. The vino nobile is a deep ruby and violet. The red fruits and underlying oak pair well with game and semi-aged cheeses.
75.00Amarone Della Valpolicella, Capitel De’ Roari, Luigi Righetti 2008Dried fruits, almonds, anise and berry jam. Full-bodied, complex and deep ruby red. Approachable and affordable for an amarone.
80.00Amarone Della Valpolicella, “Ca’Bartoldi,” Recchia 2005This producer keeps the “amaro” in amarone, with its rich, concentrated flavors of dried fruit and vanilla. Comes into its own when paired with grilled meats and aged cheeses.
150.00Brunello Di Montalcino, Pian Delle Vigne, Tuscany 2006A floral aroma opens up as this wine sits in the glass, giving way to a palate that is intensely sweet with chocolate and cherry and light tobacco. A rich and opulent wine with a clean finish.
110.00Barbaresco, “Martinenga,” Marchesi Di Gresy, Piedmont 2007Robert parker called it “utterly gorgeous” and “as graceful and elegant as barbaresco gets,” giving it 92 points. Wild strawberries and sweet cherries balance with tar, spice and pine. An exquisite barbaresco, ready to drink now.
80.00Barolo, Ricossa, Piedmont 2007Aromas of dried cherries, beets and tomato. Dry, medium bodied, with a nutty, earthy finish. Great with beef or game.
120.00Barolo, Pio Cesare, Piedmont 2007Baking spice, tobacco, licorice, herbs, leather, super-fine tannins, and bright cherry and plum earned this vintage 93 points from robert parker and 95 from wine spectator. The only reason not to drink it would be to wait a year or two until it’s even better! But who likes to wait?
150.00Barolo, Azelia, Piedmont 2004This 2004 barolo has had 7 years of bottle age to mellow and age beautifully. It’s all violets and blackberries on the nose, with a full body and round tannins. Ready to drink.
36.00Merlot, Falesco, Umbria 2009Robert parker said this vintage of merlot was the best wine he’s ever tasted from falesco! 91 points! And it’s only 36! Vibrant and impressive with blackberry, cinnamon, crushed rocks, and french oak. A killer value.
50.00Cabernet/Merlot, “Elcione,” Vitalonga, Umbria 2006Elcione is the old oak tree, and the oak is evident in this toasty cab/merlot blend. Savory herbs on the nose round out the vanilla and spice. It pairs well with salumi, hard cheeses, and even with fish dishes!
65.00Cabernet Sauvignon, Sebastiani, Alexander Valley 2009The sebastiani winery was founded by a tuscan immigrant in 1895 and survived prohibition by making “sacramental wine.” this wine shows off what alexander valley is capable of, exhibiting black fruit and dried leaf aromas and lingering earth and tea on the palate.
90.00Cabernet Sauvignon, Tavernelle, Banfi Estate, Montalcino 2005This is world class cabernet coming out of brunello country. All the traits of the cab are evident… the tannin, the cassis, the sweet tobacco… but with an underlying minerality that is all tuscan. Pair with any red meat or aged cheese.
150.00Cabernet, Antica, Napa Valley 2008This is piero antinori’s project in california, and he brings a european sensibility to the napa fruit. Sweet tannins, currant, cedar and spice. Robert parker gave it 90 points, and we heartily agree.
50.00Super Tuscan Blend, Isolglio Del Cinghali, Tuscany 2009A lush and supple blend of syrah, merlot, cabernet franc and petite verdot with herbs, violets, smoke, crushed berries, and spice. What a meaty little wine for the price, and so unexpected!
56.00Super Tuscan Blend, “Lucente,” Frescobaldi, Montalcino 2008This wine is consistently rated over 90 points. It’s a blend of merlot, sangiovese and cabernet, and despite a challenging 2008 vintage, this wine still delivers. Dark fruit, spices, licorice and leather balance crisp acidity and nice minerality.
110.00Super Tuscan Blend, “Promis,” Ca’Marcanda by Gaja, Tuscany 2009Angelo gaja is the so-called “crown prince of italian wine,” and this “entry level” wine from him is considered a steal by his fans. A thoroughly modern blend of merlot, syrah and sangiovese, with a jammy nose, firm but lush tannins, and loads of sweet berry and spice.
200.00Super Tuscan Blend, Tignanello, Tuscany 2008The original super-tuscan, first produced by piero antinori in 1971, it’s only produced in good vintages. This one got 94 points from robert parker and 92 from wine spectator. It’s a blend of sangiovese, cabernet sauvignon and cabernet franc, with delicious blackberry, smoke, tobacco, licorice, vanilla and cherry. Sublime elegance and cashmere-like tannins lead to a long finish. It will be at its best in 2014 or after, if you can stand the wait…
Lunch
Toasts
Arugula Almond Pesto, House-Made Ricotta, EvooOptions:
Two (5.00)
, Four (9.00)
, Six (13.00)
Pork Rillettes, Whole Grain Mustard, Beet Pickled Farm Eggs, ParsleyOptions:
Two (5.00)
, Four (9.00)
, Six (13.00)
Local Butternut Squash, House Ricotta, EvooOptions:
Two (5.00)
, Four (9.00)
, Six (13.00)
Cannellini Beans, Parmesan, EvooOptions:
Two (5.00)
, Four (9.00)
, Six (13.00)
Roasted Peppers, Basil, Garlic, AnchovyOptions:
Two (5.00)
, Four (9.00)
, Six (13.00)
Sweet Potato, Sliced ChestnutOptions:
Two (5.00)
, Four (9.00)
, Six (13.00)
16.00TroutLocal greens, garlic, cherry belle radish, dill, lemon
11.00Pan Fried BriocheMaple syrup, strawberries, almonds, brown butter, spiced cream
Sides
4.00Soft Anson Mills Polenta, Evoo, Thyme
4.00Roasted Local Red Potatoes, Rosemary, Garlic
4.00Broccoli, Lemon, Chilies, Garlic
4.00Roasted Beets, Local Greens, Shallots
Bottles
Sparkling
40.00Prosecco Brut, Zardetto, Conegliano NVFresh, fragrant and creamy, with peaches, minerals and white flowers. A perfect aperitif wine.
30.00Brut, Rotari Talento, Trentino NVWhat a bargain for a sparkling wine made in the classic champagne-method! An intense and elegant wine, made from chardonnay grapes harvested at the foot of the dolomites.
60.00Blanc De Blanc, Schramsberg, North Coast 2007California’s answer to champagne, made in the traditional method from 100% chardonnay. This sparkler is so good, it’s been served at white house state dinners since the 1970s. Pair it with fish like sea bass or with lemony chicken.Options:
Fish like sea bass, Lemony chicken
100.00Brut, Illuminati, Controguerra NVAn estate sparkling from a single vineyard, the Illuminati has a distinct character and extra fine bubbles. A delight.
120.00Cuvee Brut, Bellavista, Franciacorta NVThis wine perfectly reflects the character of the Franciacorta region, which produces Italy’s finest sparkling wines. Over 30 individual wines are blended to make this cuvee, including older wines added for roundness and fullness. Jasmine, grapefruit, ash and vanilla flavors emerge. Beautiful.
White
28.00White Blend, “Est! Est!! Est!!!,” Falesco, Montefiascone 2010Legend has it that a medieval pope touring the Italian countryside sent his bishop’s ahead of him to find the places with the best wines. They marked them with an “est!,” meaning “here it is.” When they found this wine, they liked it so much that they marked the area with an “est! est!! est!!!” It’s still that good!
45.00Sauvignon, “Zuccole,” Giovanni Puiatti, Venezia-Giulia 2008Dry and crisp, with aromas of sambuca, sage and peaches, and flavors of ripe fruit and green pepper. Pairs well with all fish and shellfish entrees.
60.00Sauvignon Blanc, Thomas George, Windsor Oaks Vineyard., Russian River Valley 2009A rare treat. Sauvignon blanc from the land of chard and pinot, the russian river! Pure varietal character, with no oak; just grapefruit, lime zest, guava and jalapeno.
40.00White Blend, “Belle Luce,” Ferrari-Carano, Sonoma County 2010“Bella Luce” means “beautiful light” in Italian and this wine is just that, a light and beautiful blend of chardonnay, muscat, semillon, gewurztraminer, pinot blanc and riesling. It’s round, fruity and floral, with flavors of peach, orange blossom, vanilla, lime and pear. All from a winery working to make its farm lands in the russian river watershed fish-friendly and sustainable.
50.00Lacryma Christi Del Vesuvio Bianco, Mastroberardino, Campania 2008From the ancient grape coda di volpe, which translates to the tail of the wolf, this mineral driven and tropical white comes from an area of southern campania that is so beautiful that it in legend it caused Christ to cry. Rich with minerals from the soil its crisp finish and earthy tones make this a great wine for anyone up for a little adventure.
60.00White Blend, “Blanc De Rosis,” Schiopetto, Venezia-Giulia 2008This blend of Tocai Friulano, pinot grigio, sauvignon, and malvasia was made to represent in one wine the variety of whites produced in the friuli region. It certainly worked! Robert parker gave this wine 91 points, calling schiopetto “the reference point for just how flavorful, perfumed and compelling dry white wines from friuli can be.” Schiopetto also won winery of the year in 2009 from wine & spirits magazine. Apricots, flowers, spices and minerals with a balanced acidity.
40.00Vernaccia Di San Gimignano, Fontaleoni, Piedmont 2009Vernaccia di san Gimignano is one of Italy’s finest white wines. So much so that it was the first wine to be awarded doc status by the Italian government. Fonteleoni is fresh and crisp, with lemony acidity, but it also possesses a firm backbone, full body and some spice. Delicious.
55.00Fiano Di Avellino, Terradora, Campania 2011From the volcanic soils of campania comes a golden, medium bodied wine with notes of apricots, citrus, toasted hazelnuts, flowers and honey. It gets better with age, and is a perfect match for seafood. Once you try Fiano, you’ll love it forever.
27.00Chardonnay, “Stemmari,” Fuedo Arancio, Sicily 2010Sicily has been producing wine since roman times. Fuedo Arancio produces only really solid, reasonably priced, single-varietal wines from its 2 large estates on the south side of the island. Simple, pure, ripe chardonnay.
45.00Chardonnay, Jermann, Venezia-Giulia 2010Wine-maker Silvio Jermann is known as a bit of a rock star in his native friuli for making some of the region’s best white wines. This chardonnay exhibits intense banana when young, mellowing to golden delicious apple as it ages. It pairs well with vegetables in cream, sauced fish and shellfish soups.
48.00Chardonnay, Carpe Diem, Firepeak Vineyard, Edna Valley 2007The “fire-peak” vineyard lies at the foot of a dormant volcano. The wine-makers at carpe diem practice “stressing” their vines, forcing them to dig deep and develop an earthier character, much like the Terroir of a fine white burgundy.
65.00Chardonnay, Melville Estate, Santa Rita Hills 2009A very sandy vineyard produces a wine with notes of sea breeze, lime zest, lemon salt, and melon. Dare we say margarita-like?
90.00Chardonnay, Rochioli, Estate, Russian River Valley 2009Three generations of rochiolis have farmed this estate. This chard is classic russian river, with ripe apple, hazelnut and spice on the nose, followed by candied citrus, bready richness and a crisp acidity. Lovely.
110.00Chardonnay/Grechetto, “Cervaro Della Sala,” Antinori, Umbria 2009The richness and complexity of this wine lead one to think of white burgundy. Citrus, hazelnuts, butter, minerals, flowers, pears and figs. All combine to make this an ample and age-worthy offering.
Rose
50.00Pinot Noir, “Tous Ensemble,” Copain, Anderson Valley 2010Anderson valley is a prime pinot noir region, and Copain makes this rose from an assemblage of all its anderson valley pinot vineyards. It’s dry and fresh, with flavors of mandarin orange, pink peppercorn and dried thyme. Juicy, with good acidity.
Red
45.00Lagrein, St. Micheal-Eppan, Alto-Adige 2009A native grape of this mountainous region in the north-east corner on the Hungarian border, this red reflects the rugged yet elegant countryside that it comes from. This Lagrein is characterized by lively red fruits that are full but pleasantly warm and intense. This wine is meant to be savored and pairs well with cured meats and strong cheeses.
65.00Pinot Noir, Hook & Ladder, Russian River Valley 2010Cecil deloach, a former san francisco fireman, and his family have been farming this vineyard since 1973. we were lucky enough to visit this beautiful property, which, by the way, is sustainably farmed. 2010 was an exceptional vintage in russian river. The wine has a deep garnet color and aromas of spicy strawberry and raspberry. Flavors evolve from vanilla to bright cherry.
90.00Pinot Noir, Adastra, Carneros 2008Made by renowned wine-maker Pam Starr of crocker & Starr fame, the adastra pinot delivers luscious cherry, baking spice and molasses with plenty of earth. Only 150 cases made; entirely from organic grapes. What a treat.
60.00Dolcetto, “Papa Celso,” Abbona Dogliani, Piedmont 2008The papa celso vineyard, named after the wine-maker’s father, who founded the winery, has 70 years old vines. This rich, brooding wine has won 3 bicchieri, the highest critical acclaim in Italy, for 6 consecutive vintages. Powerful, inky, and worth the money.
60.00Barbera/Pinot Noir, “Le Grive,” Forteto Della Luja, Montferrato 2006The finesse of burgundy from piedmont with off-beat character and undeniable charm centered around concentrated fruit and bright acidity. Layers of developed earthy character make this a complex wine and set it apart from typical barbera. Produced on a nature preserve with organic production, family owned and operated since 1826 by the scaglione clan, this bottle is truly a value perfectly aged and ready to drink.
56.00Barbera D’Alba, “Tre Vigne,” Vietti, Alba 2008Barbera from three top vineyard sites in alba, made by one of the piedmont’s most well-respected producers. Ripe cherry and vanilla with hints of violets. Bright acidity melds with soft tannins and well integrated oak.
55.00Charbono,”Villa Andriana Vineyard,” Summers, Napa Valley 2009Only 80 acres remain planted to this varietal in california, brought to America by Italian immigrants in the late nineteenth century and long thought to be barbera. Legendary viticultural geneticist Carole Meredith identified the grapes as being a rare grape from the French/Italian border. With only 1200 cases produced summers is the “charbono king”. Closer to Dolcetto in style a dark and inky red wine full of fruit flavor and low in tannins, with a long finish.
75.00Zinfandel Blend, “Angeli Cuvee,” Marietta Cellars, Alexander Valley 2007A blend of zinfandel, petite syrah and carignan, this wine is named for the family that previously owned the ranch where the wine is now made. Oak-aged for 24 months, it’s toasty, chocolatey, spicy and loaded with berry fruit.
45.00Chianti Classico, Querceto, Tuscany 2010A wonderful offering from an iconic chianti producer. Spices, leather, dried cherries and intense red fruit make it unmistakably chianti. Pair with risotto, polenta and cheesy pastas.
60.00Chianti Classico, Peppoli, Tuscany 2008The first thing i thought when i tasted this modern chianti from the anintoris was chocolate! Along with pepper, fresh fruit and toasty vanilla, it makes for a delicious wine.
45.00Sangiovese/Malbec/Syrah, “Sienna,” Ferrari-Carano, Sonoma County 2009Sangiovese, malbec and syrah from russian river, alexander valley and dry creek. Cherry pie, cherry cola, cinnamon, vanilla, pomegranate and blueberry preserves. Pairs perfectly with tomato sauces and prosciutto on toast.
75.00Red Blend, “Pleaides Xxi,” Sean Thackery, California NVSean thackery is one of the california’s most iconic and mystical wine-makers, having no formal training but instead gleaning insight from medieval texts on wine-making. All of his wines are named after constellations. The pleiades were the 7 daughters of atlas, thus this wine is said to have 7 grapes, though thackery does not keep track of the blend, nor does he declare a vintage. He does it all by intuition and according to his own taste. The result is magic. High tone red fruits suggest sangiovese and pinot noir, with savory notes of anise and eucalyptus, as well. A pretty floral note suggests viognier. Do not over-think it, however, just enjoy it.
40.00Sangiovese/Nero D’Avola/Corvina/Syrah, “Caruso,” Antonio Sanguinetti, Italy NVSanguinetti’s avant Garde style is reflected in this blend of grapes from three major zones of Italy: tuscany, veneto, and sicily. If you like the elegance of a super-tuscan, the power of an amarone and the wildness of sicilian wines, why not have all three in one glass? From the north, the south and the center of Italy to you, “chin chin” as they say.
55.00Toscana Sangiovese IGT, “Il Nero Di Casanova,”, La Spinetta, Tuscany 2008While the rivetti brothers of la Spinetta are known for their thoroughly modern (and expensive) piedmontese wines with durer’s rhinoceros woodcut on the the label, this tuscan counterpart made from young sangiovese vines heads in an entirely different direction. The intense cherry and spicy herbs mark this complex and densely structured sangiovese.
60.00Super Tuscan Blend, “Modus”, Ruffino, Tuscany 2009The alluring aromas of cherries, blackberries and mint are framed by sweet tobacco and cocoa in this blend of half sangiovese with equal parts cabernet sauvignon and merlot. French and American oak are used to give this wine a modern feel while the flavors remain distinctly Italian. Ruffino around since 1877 always represents quality even when presenting non-traditional wines.
55.00Vino Nobile, Leone D’Oro, Montepulciano 2008The Leone d’oro, the golden lion, is the official wine of the order of the sons of Italy in America. The vino Nobile is a deep ruby and violet. The red fruits and underlying oak pair well with game and semi-aged cheeses.
75.00Amarone Della Valpolicella, Capitel De’ Roari, Luigi Righetti 2008Dried fruits, almonds, anise and berry jam. Full-bodied, complex and deep ruby red. Approachable and affordable for an amarone.
150.00Brunello Di Montalcino, Pian Delle Vigne, Tuscany 2006A floral aroma opens up as this wine sits in the glass, giving way to a palate that is intensely sweet with chocolate and cherry and light tobacco. A rich and opulent wine with a clean finish.
110.00Barbaresco, “Martinenga,” Marchesi Di Gresy, Piedmont 2007Robert parker called it “utterly gorgeous” and “as graceful and elegant as Barbaresco gets,” giving it 92 points. Wild strawberries and sweet cherries balance with tar, spice and pine. An exquisite Barbaresco, ready to drink now.
80.00Barolo, Ricossa, Piedmont 2007Aromas of dried cherries, beets and tomato. Dry, medium bodied, with a nutty, earthy finish. Great with beef or game.
120.00Barolo, Pio Cesare, Piedmont 2007Baking spice, tobacco, licorice, herbs, leather, super-fine tannins, and bright cherry and plum earned this vintage 93 points from robert parker and 95 from wine spectator. The only reason not to drink it would be to wait a year or two until it’s even better! But who likes to wait?
150.00Barolo, Azelia, Piedmont 2004This 2004 barolo has had 7 years of bottle age to mellow and age beautifully. It’s all violets and blackberries on the nose, with a full body and round tannins. Ready to drink.
60.00Merlot/Cabernet Sauvignon, “Iugum,” Peter Dipoli, Alto-Adige 1998Let’s go back to 1998 and taste history in a bottle and you will see how vibrant wines from this region can age so well. Peter dipoli is known as a pioneer in organic wine-making in this northeastern region of Italy. Iugum, which is Latin for “yoke”, is representative of the bountifulness of this region when handled by a skilled wine-maker. An opulent bordeaux style wine that is perfectly cellared and ready to drink, we hope you enjoy it as much as we did the first time we tasted it.
90.00Cabernet Sauvignon, Tavernelle, Banfi Estate, Montalcino 2005This is world class cabernet coming out of Brunello country. All the traits of the cab are evident, the tannin, the cassis, the sweet tobacco, but with an underlying minerality that is all tuscan. Pair with any red meat or aged cheese.Options:
Red meat, Aged cheese
150.00Cabernet, Antica, Napa Valley 2008This is piero Antinori’s project in california, and he brings a European sensibility to the napa fruit. Sweet tannins, currant, cedar and spice. Robert parker gave it 90 points, and we heartily agree.
60.00Super Tuscan Blend, “Le Volte,” Tenuta Della Ornellaia, Bolgheri 2010Soft and supple this rich red displays luscious red berry fruit with plenty of spice to match a lengthy savory finish. The famous tuscany property of Ornellaia, whose mission to marry modern wine techniques with the world of contemporary art, has chosen this merlot, sangiovese, and cabernet sauvignon blend to show the finesse of its wine-makers and the vivacious personality of tuscany.
50.00Super Tuscan Blend, Isolglio Del Cinghali, Tuscany 2009A lush and supple blend of syrah, merlot, cabernet franc and petite verdot with herbs, violets, smoke, crushed berries, and spice. What a meaty little wine for the price, and so unexpected!
110.00Super Tuscan Blend, “Promis,” Ca’Marcanda by Gaja, Tuscany 2009Angelo Gaja is the so-called “crown prince of Italian wine,” and this “entry level” wine from him is considered a steal by his fans. A thoroughly modern blend of merlot, syrah and sangiovese, with a jammy nose, firm but lush tannins, and loads of sweet berry and spice.
135.00Carignano/Cabernet Sauvignon/Merlot, ‘Barrua,” Punica, Sardinia 2004An all-star team of wine-makers and consultants, including legend Giacomo tachis the man responsible for changing the way great tuscan wines were made by introducing French grapes and techniques, have been working towards this project beginning in the 1980’s. Believing in the beauty of sardinian carignano (grenache) they founded punica in 2002 and have captured the modern boldness of a super-tuscan with the wildness of sardinian Terroir.
200.00Super Tuscan Blend, Tignanello, Tuscany 2008The original super-tuscan, first produced by piero Antinori in 1971, it’s only produced in good vintages. This one got 94 points from robert parker and 92 from wine spectator. It’s a blend of sangiovese, cabernet sauvignon and cabernet franc, with delicious blackberry, smoke, tobacco, licorice, vanilla and cherry. Sublime elegance and cashmere-like tannins lead to a long finish. It will be at its best in 2014 or after, if you can stand the wait.
Valentine's
Local Cauliflower CustardRoasted porcini, brioche, black truffles
Crispy Saffron & Young Fennel AranciniFennel pollen
Nantucket Bay ScallopsWith squid ink Bucatini, toasted garlic, parsley, bread crumbs & bemis and James bottarga
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