April 2025 Bottle Club Selections
The following wines are a part of our monthly Bottle Club! The following selections are provided to members for the month of April. Please visit the bottle club page if you’d like to find out more and join the club for yourself or chat with us about it the next time you visit us!
Exploring the Extraordinary: Rare or Undiscovered Grape Wines from Iconic Winemakers
Schiopetto Ribolla Gialla 2023 (Friuli, Italy)
Winemaker: Schiopetto, founded in 1965 by Mario Schiopetto, is a benchmark producer in Friuli-Venezia Giulia. After Mario’s passing, his children continued his legacy until the Rotolo family took over in 2014, maintaining the winery’s commitment to purity and terroir-driven wines.
Grape: Ribolla Gialla, a native Friulian grape known for its crisp acidity and delicate aromatics.
Tasting Notes: Bright and mineral-driven, this Ribolla Gialla expresses notes of white peach, citrus zest, and almond blossoms. The palate is vibrant with a saline finish, reflecting the region’s marl and sandstone soils.
Food Pairing: Perfect with sushi or fresh cheeses like burrata.
Bodegas Avancia Cuvee de O Godello 2021 (Valdeorras, Spain)
Winemaker: Bodegas Avancia, part of the Jorge Ordóñez Group, specializes in reviving Godello, an indigenous Spanish variety. Their vineyards, planted in 1940, showcase the depth and potential of this grape.
Grape: Godello, often compared to white Burgundy for its balance of minerality and richness.
Tasting Notes: Elegant and layered, with aromas of ripe pear, honeysuckle, and crushed stones. A creamy texture balanced by citrusy acidity leads to a long, complex finish.
Food Pairing: Seafood risotto or roast chicken with lemon.
Francesco Boschis Grignolino 2022 (Piedmont, Italy)
Winemaker: The Boschis family has been crafting wines in Dogliani for over a century, focusing on native Piedmontese varieties.
Grape: Grignolino, a rare, light-bodied red grape known for its high acidity and grippy tannins.
Tasting Notes: Fresh and lively, with wild strawberries, pomegranate, and rose petals on the nose. The palate is zippy with cranberry and white pepper, finishing with firm tannins.
Food Pairing: Charcuterie, tomato-based pasta dishes, or grilled salmon.
Cantine Olivella Piedirosso Vipt 2023 (Campania, Italy)
Winemaker: Located on Mount Vesuvius, Cantine Olivella focuses on organic viticulture and native grapes.
Grape: Piedirosso, meaning “red foot,” is an ancient Neapolitan grape often used in blends but shining here on its own.
Tasting Notes: A rustic, medium-bodied red with notes of black cherry, plum, and volcanic minerality. The soft tannins and bright acidity make it highly drinkable.
Food Pairing: Neapolitan pizza, grilled eggplant, or roast pork.
Diego Conterno Nascetta 2022 (Piedmont, Italy)
Winemaker: Diego Conterno, a respected Barolo producer, has also championed the rare Nascetta grape.
Grape: Nascetta, an almost-extinct white variety now being rediscovered in Langhe.
Tasting Notes: Aromatic and structured, offering citrus blossom, apricot, and herbal undertones. A waxy texture and saline minerality lead to a long, nuanced finish.
Food Pairing: Grilled seafood, herbed chicken, or fresh ricotta.
Avancia Godello Blanco 2021 (Valdeorras, Spain)
Winemaker: Produced by Bodegas Avancia, which helped revive Godello from near extinction.
Grape: Godello, often compared to white Burgundy for its balance of minerality and richness.
Tasting Notes: Rich and Burgundian in style, with layers of baked apple, chamomile, and wet stone. The palate is textured with a vibrant citrus backbone.
Food Pairing: Lobster, creamy pasta, or Manchego cheese.
Pedro Parra Soulpit 2021 (Itata Valley, Chile)
Winemaker: Pedro Parra, a globally recognized terroir expert, is dedicated to showcasing Chile’s ancient soils and forgotten grape varieties. He focuses on minimal intervention winemaking to let the land speak through the wines.
Grape: País, one of the oldest grape varieties in the Americas, introduced by Spanish missionaries in the 16th century. Once overlooked, it is now gaining recognition for its bright, rustic charm.
Tasting Notes: Lively and aromatic, with notes of wild strawberries, red currants, and crushed herbs. Earthy undertones and a touch of smoke reflect the granitic soils of Itata. The light body and fresh acidity make it an easy-drinking yet complex wine.
Food Pairing: Grilled pork, empanadas, or charred vegetables.
Gerardo Cesari Jema Corvina 2016 (Veneto, Italy)
Winemaker: Founded in 1936, Cesari is a leading name in Amarone production, specializing in Corvina.
Grape: Corvina, the backbone of Amarone, known for its bright cherry flavors.
Tasting Notes: Dark fruit, tobacco, and cocoa with a velvety texture and long finish. Hints of spice and dried figs add complexity.
Food Pairing: Braised short ribs, aged Parmesan, or game meats.
Sciave Riofavara 2019 (Sicily, Italy)
Winemaker: Riofavara, an organic producer in southeastern Sicily, is known for its pure expressions of Nero d’Avola.
Grape: Nero d’Avola, Sicily’s flagship red variety.
Tasting Notes: Ripe dark berries, licorice, and Mediterranean herbs. Rich yet fresh, with well-integrated tannins.
Food Pairing: Lamb kebabs, caponata, or grilled tuna steak.
Château Feuillet Valle D’Aosta Fumin 2021 (Aosta Valley, Italy)
Winemaker: Château Feuillet is a small estate in the Alpine Aosta Valley, focusing on indigenous varieties.
Grape: Fumin, a rare high-altitude red grape with deep color and spiced aromatics.
Tasting Notes: Blackcurrant, pepper, and alpine herbs, with firm tannins and refreshing acidity.
Food Pairing: Venison, roasted root vegetables, or aged Pecorino.
Teso la Monja Almirez 2021 (Toro, Spain)
Winemaker: The Eguren family, famous for their Rioja wines, established Teso la Monja in Toro to focus on old-vine Tinta de Toro.
Grape: Tinta de Toro, a powerful local Tempranillo clone.
Tasting Notes: Blackberry, mocha, and spice, with bold tannins and a lingering finish.
Food Pairing: Grilled ribeye, chorizo, or hard Spanish cheeses.
Mastrojanni Rosso Toscana Ciliegiolo 2018 (Tuscany, Italy)
Winemaker: Mastrojanni is a well-respected Montalcino producer exploring the potential of Ciliegiolo.
Grape: Ciliegiolo, a rare grape often blended into Sangiovese-based wines but showcased here solo.
Tasting Notes: Juicy red cherry, floral notes, and a touch of spice. Light-bodied yet expressive, with silky tannins.
Food Pairing: Prosciutto, tomato bruschetta, or grilled chicken.