September Wine Club

Bora Tier

In the innovative heart of Argentina’s Uco Valley, La Criolla Grande Vía Revolucionaria emerges as a light-hearted and terroir-driven red that’s redefining expectations. Crafted under the bold vision of agronomist-winemaker Matías Michelini at Passionate Wines, this single-vineyard expression showcases his passion for experimental, profoundly expressive wines

Cultivated in Tupungato’s high-altitude Campo Vidal vineyard (planted in 1972 at around 3,450 feet), the vines thrive in deep, rocky alluvial soils that impart minerality and structure Michelini employs native yeast whole-cluster fermentation at low temperature for about seven days, then ages the wine for five months in concrete egg tanks, a technique that preserves fruit clarity and freshness.

On the palate, expect vibrant flavors of cherry, strawberry, raspberry, accompanied by delicate floral notes like rose petals, and subtle touches of cinnamon, orange peel, and cacao—all framed by lively acidity and gentle tannins At around 10.5–12% alcohol, this “glou-glou” wine is gloriously drinkable—especially chilled

Food Pairing: Its refreshing, juicy profile pairs beautifully with light fare—think grilled chicken, fresh salads, rustic charcuterie, or a simply seasoned summer stew. Its balance of acidity and bright fruit also makes it an ideal companion for grilled chorizo and other flavorful, casual eats

In short, La Criolla Grande Vía Revolucionaria is a playful, expressive tango of terroir, tradition, and innovation—perfect for transitional weather sipping and convivial moments.

On the rugged slopes of the Montmell Mountains in Penedès, Catalunya, Can Sumoi brings to life a distinct expression of natural sparkling with their Montonega 'Ancestral' Pet Nat. Spearheaded by Pepe Raventós, Can Sumoi is a passion project born from a dedication to reclaiming high-altitude vineyards, respecting biodiversity, and crafting wines with minimal intervention and soulful authenticity

This pétillant-naturel, crafted entirely from 100% Montònega (a local pink-berried clone of Parellada), springs from ancient, terraced vines rooted in clay-limestone soils at 600 m elevation. The grapes undergo fermentation with indigenous yeasts in stainless steel before completing fermentation in the bottle—yielding a dry, low-alcohol (around 10–11%) sparkling with under 20 mg/L of added sulfur.

On the nose and palate, it delights with aromas of lemon, white fruit, delicate florals, jasmine, and freesia, underpinned by savory nutty and mineral nuances. The mousse is elegant and creamy, with a clean, saline finish that lingers.

This sparkling beauty pairs beautifully with light fare—fresh seafood, sushi, white fish, tapas, or simply as a joyful aperitif.

In every bottle of Montonega ‘Ancestral’, Can Sumoi offers more than bubbles—they offer a natural, spirited celebration of terroir, tradition, and clarity.

La Mistral Tier

In the picturesque Penedès region of Catalunya, Spain, Raventós i Blanc crafts the elegant Conca del Riu Anoia Brut Rosé ‘de Nit’, a biodynamic, estate-grown sparkling born from centuries of winemaking tradition. The Raventós family, who first created Spain’s Cava in 1872, boldly exited the Cava DO in 2012 to focus on terroir-driven wines under their own DO—Conca del Riu Anoia.

This rosé sparkler blends 49% Xarel-lo, 34% Macabeo, 12% Parellada, and 5% Monastrell, which provides its delicate pink hue and subtle texture. After primary tank fermentation, it undergoes secondary bottle fermentation followed by 18 months of sur-lie aging, all while adhering to strict organic and biodynamic practices.

On the nose, expect refined aromas of rose, mandarin, blood orange, strawberry, and floral hints. The palate is precise and saline, delivering citrus notes, bitter melon, a creamy mousse, and a faint tannic grip—all harmonized by crisp acidity and minerality.

Food Pairing: Perfect as a sophisticated aperitif, it also pairs beautifully with briny delights like tapas, fried chicken, caviar, grilled shrimp, or even hearty Catalan fare like botifarra amb mongetes (bean and pork stew) .

Elegant, expressive, and deeply rooted in its terroir, ‘de Nit’ is a sparkling that elevates every moment—whether it’s an intimate dinner or a celebratory toast.

Bodegas Arautava carries a legacy rooted in three generations of winemaking in Tenerife’s Orotava Valley (Canary Islands). Founded commercially in 1998 by Don Américo García Núñez, who built upon the pioneering efforts of his father, Don Casiano, the estate remains deeply committed to manual viticulture and ancestral practices.

This wine is crafted from 100% Listán Negro, sourced from ungrafted centenary vines planted using the traditional Cordón Trenzado method in the Valle de la Orotava, at altitudes between 200–450 m. The vines thrive in volcanic soils with thin clay topsoil, under the influence of humid Atlantic air and a strong diurnal temperature shift.

Aromas burst with blueberry, redcurrant, subtle fig leaf, and the distinctive smoky-mineral notes characteristic of Tenerife’s terroir. On the palate, it’s fresh, fruit-driven, and elegant, offering balanced acidity and a clean, expressive finish. You will also find nuanced depth from cocoa and black olive notes.

This Listán Negro pairs beautifully with white meats, cabrito or lamb cuts, and seasonal mushrooms—dishes that harmonize with its freshness and subtle earthiness.

Nestled between the ocean and the island’s volcanic heights, Bodegas Arautava's Listán Negro captures the Atlantic soul of Tenerife. It’s a refreshing, mineral-driven expression that invites savoring the island's complexity in every sip.

You will be able to enjoy this wine at Canary Club on our fall wine list, launching the second week of October.

Nestled in the heart of Santa Barbara County’s Ballard Canyon AVA, Stolpman Vineyards presents their lush 2022 Uni White, a masterful marriage of Roussanne and Chardonnay crafted under the guidance of winemakers Tom and Marilyn Stolpman and team, with winemaking enriched by Kyle Knapp’s expertise. This wine exemplifies their commitment to minimal intervention—practicing organic viticulture, native fermentation, and respectful blending to preserve sense of place.

Lovingly crafted from 70% Roussanne and 30% Chardonnay in the 2022 vintage, Uni White bursts with aromas of golden pineapple, white flowers, Asian pear, and a touch of tangerine citrus, all wrapped in a cloudy, textured expression. The palate mirrors that aromatic allure with lively, crunchy acidity, a full-bodied mid-palate richness, and a long, sensorial finish where texture and finesse converge.

Food Pairing: As the name hints, Uni White was originally conceived to accompany sea urchin (“uni”), and its briny, creamy profile shines beautifully alongside fresh shellfish—think uni-roku, scallops, or oysters. It also pairs wonderfully with lighter fare such as grilled salmon, creamy pastas, or soft cheeses, where its zesty lift balances richness with elegance.

At roughly 13% alcohol, this is a wine to savor—texturally inviting, lively, and utterly unique, making the 2022 Uni White a standout reflection of terroir and thoughtful winemaking.

Artwork this month is from Christie Kremer