Vol. 3 No. 9
Standard Selection - (1) Red, (1) White
1999 Cranswick Estate Shiraz Merlot
1999 Marvista Reserve Chardonnay
Red Wines Only Featured Selections
1999 I Gadi Valpolicella Classico
White Wines Only Featured Selections
1999 Uvas del Sol
Cranswick Estate:
Pioneers and Innovators From the Land Down Under
Cranswick Estate is one of the most innovative and technologically advanced wineries in Australia. Devoted to the production of superior grapes that yield maximum flavor and extraction, this estate has pioneered many advanced viticultural practices, including special drip irrigation systems and alternate trellis designs for different grape varietals.& Over the past three decades such practices have dramatically advanced the quality of Cranswick's wines and allowed many small wineries in warm, arid climates throughout Australia to exploit excellent viticultural sites that were formally untenable.
Originally begun in the 1970's, by Cinzano to produce dessert and fortified wines, Graham Cranswick-Smith and his Australian management team purchased this state of the art winery in 1991 and transformed it into New South Wales most important premium table wine producer in less than ten years. Cranswick has gained an international reputation for quality and consistency, and has garnered many national and international awards. Led by Graham Cranswick-Smith, Cranswick Estate has been called Australia's "export hero" for the seemingly insatiable international demand for the estate's wines. Currently, Cranswick is exported to 17 countries on four continents, including the UK, Europe, North America, Japan and the Middle East.
Located in Riverina, New South Wales' largest and most important viticultural area, Cranswick has been dubbed "The Pick of the Riverina". Here, the quintessential Australian varietal, Shiraz is king. Recently, critics have ranked the Cranswick Estate in the top echelon of Shiraz producers. This may appear to some to be an unbelievable feat for such a young venture with modest beginnings and a notable penchant for sweet, white wines. However, the care shown in choosing the proper sites for Shiraz, natural slopes of terra rossa soil with a limestone base, coupled with attentive vineyard management and a substantial investment, has paid off handsomely for Cranswick - proof that wine is made in the vineyard.
In addition to the mighty Shiraz, Cranswick produces top notch Merlot and Cabernet and will soon come on board with Grenache and Roussanne, two traditional Rhone varietals.
Tasting Notes: The 1999 Cranswick Estate Shiraz Merlot is a vibrant, medium-bodied wine that is packed with fruit and spice. Like the sun-drenched continent from which it comes this Shiraz Merlot reflects the vigor of the sun, much like the Syrah based wines of Provence. Black fruits, anise and pepper fold into robust fruit and firm tannins, making this wine a sure bet for current consumption, as well as a candidate for moderate aging.
Although this 1999 Cranswick could legally be bottled as a varietal Shiraz (it's a blend of 85% Shiraz and 15% Merlot), the wines double billing more accurately describes it. The Cranswick Shiraz Merlot offers a healthy dose of extroverted Shiraz along with the round, fleshy, more feminine nature of Merlot. For most consumers the addition of Merlot with its soft, succulent qualities makes perfect sense; it allows the wine to be more readily enjoyed in its youth. Drink this lovely wine at cool room temperature for optimum enjoyment.
Accompaniments: Steaks and chops, marinated meats and a host of grilled fare top our choices of accompaniments to the 1999 Cranswick Shiraz Merlot. Gourmet pizzas, and simple, hearty Provencal fare are some other winning combinations. The classic Provencal ingredients: tomato, olive oil, garlic rosemary and roast pepper all bring out the hedonistic side of this wine, allowing it to be equally at home with meat as well as vegetables and herbs. Full-flavored cheeses also provide happy drinking with the Cranswick Shiraz Merlot, especially if you care to accentuate the corpulent side of this wine. Enjoy.
Recipe for Red Wine:
Tartlet of Tomato
1 ½ cup olive oil
3 cloves garlic - crushed
4 cups chopped plum tomatoes (peeled & seeded)
1 med. onion - chopped
1 package frozen puff pastry
4 Tbl. fresh basil
pinch of pepper, sage & rosemary
5 plum tomatoes; thinly sliced
Thaw puff pastry. Heat 3-4 tablespoons oil over medium heat and add onion 2 cloves of garlic. Cook until translucent. Add tomatoes, pepper, sage and rosemary and simmer about 25-35 minutes.
Preheat oven to 425. Roll out one sheet of pastry and cut out 3 rounds. Each should be the size of a small tart pan (5-7") Continue with pastry until there are 6 rounds. Place 3 rounds each onto baking sheets. Spread heaping tablespoons onto each round leaving 1 ½ inch around edges and cover with sliced tomatoes. Bake until golden brown (about 15 minutes).
Mix fresh basil and remaining garlic in a bowl and stir in remaining oil. Drizzle 1 tablespoon basil oil over each tartlet and serve.
Red Wine Quote:
"Wine awakens and refreshes the lurking passions of the mind, as varnish does the colours which are sunk in a picture, and brings them out in all their natural glowings."
--Alexander Pope
Santa Marvista Chardonnay Reserve 1999
Nestled at he feet of the towering Andes at the eastern edge of the Aconcagua Valley, Santa Marvista is one of the new shining stars on the Vina San Esteban crown. Under the very able direction of winemaker Maria Isabel Gonzales, the estates of Vina San Esteban collectively form one of the largest producers of high quality Chilean wine. Located in the town of Los Andes in the mountains north of Santiago, the estates of Vina San Esteban extend along the Aconcagua River and spread over the foothills of the Andes. Here the soil, climate and availability of water make this one of Chile's most important premium winemaking regions.
At Marvista the grapes are harvested only in the early morning, when the air is cool. This is to prevent spontaneous fermentation and the fateful loss of natural acidity that occurs in harvested fruit when temperatures soar. From the vineyard, the grapes are rushed to the nearby winery where they are de-stalked and soft pressed. In the case of the Marvista Reserve Chardonnay, the free flowing juice, or must, is then fermented at controlled temperatures in modern, stainless steel tanks. After fermentation, the Chardonnay is allowed to rest for an additional six months in tank before a three month hiatus in oak barrels. On account of the expense, the use of oak barrels for Chardonnay is a relatively new phenomena in Chile. Due to the undeniable quality of the estate's wine and the world wide demand for premium Chardonnay, Santa Marvista is one of the fastest growing wines in the burgeoning export market.
Chile: A Long and Illustrious Fare for the Vine
Chile has had a long and illustrious love for the vine. Vines were first brought to this country in the 1530's by missionaries who followed the Conquistadores. Early records indicate that even the quality of the fruit produced from the very first transplanted Spanish vines was excellent, yielding grapes that "were small and red and extremely tasty."
Not surprisingly, most of the early cuttings were of Spanish origin. The wines that followed were modeled on traditional white and red Spanish types, or were used as altar wines. This all changed in 1851, when the "Father of Chilean viticulture", Silvestre Ochagavia began importing French vines and French viticultural experts to plant Cabernet Sauvignon, Merlot, Sauvignon Blanc and other traditional Bordeaux varietals in the central valleys of Chile. As Ochagavia's vision turned into unqualified success, the Chilean government joined the bandwagon and had more French vines imported, and the modern wine industry was launched in Chile.
Today the vast majority of Chilean viticulture, and certainly the very best, still takes place in the central valleys of Chile between the Aconcagua and Maule Rivers. This 180 mile swath of rivers, valleys and tall peaks conveniently lie no more than eighty or ninety miles north or south of Chile's capital, Santiago. Nearly all of this prime viticultural land is devoted to the production of premium, Bordeaux style wines, red and white, and more recently to Chardonnay.
Chile is the only major wine producing nation to totally escape the devastation of phylloxera, the deadly vine louse that destroyed the vineyards of Europe in the 19th century and continues to wreak havoc in California even today. It is thought that the Andes, which lie between Chile and Argentina have prevented the deadly pest from entering Chile from that side; that the barren Atacama Desert has obstructed its entry from the north; and that the prevailing westerlies from the Pacific all but guarantee that it cannot enter from the sea . So far, Chile has also escaped the scourge of mildew that affects many other wine producing regions around the world.
Given the extremely favorable natural conditions that exist in Chile for the production of wine and the recent influx of capital and international investment on the part of European and American wine interests, Chile may soon be the world's best source of quality wine at affordable prices. Given a continuing stable political situation, the sky is the limit for this beautiful land.
Tasting Notes: The 1999 Marvista Reserve exhibits a rich nose of tropical fruit and toasted oak. On the palate, the wine is light and lovely with hints of butter and oak that linger to the finish. Initially, we discovered hints of butterscotch and caramel tone which are pleasantly balanced with a lemon citrus finish. We recommend that you enjoy this light lovely wine over the next year.
Accompaniments: The 1999 Marvista Reserve Chardonnay makes an excellent foil to full-flavored fish dishes. Chicken, pork and savory rice offerings also provide tasty pairings, especially if the true flavor of the natural ingredients haven't been obscured by heavy sauces. The Marvista Reserve also makes for a delightful aperitif, as there is more than oak to this Chardonnay.
Recipe for White Wine:
Shrimp Scampi
2 lbs. fresh shrimp (peeled & deveined)
1 stick sweet butter
1/4 cup olive oil
2 Tbl. oregano
2 Tbl. basil
1/4 cup white wine
2 cloves garlic - minced
Heat butter, oil and garlic over medium heat until bubbly. Add wine and cook 5-7 minutes at a simmer. Add oregano and basil and cook 1 minute on high and add shrimp. Cook until shrimp curl and turn pink. Pour entire mixture into baking dish and broil in oven for 5 minutes until top is light brown. Serve over pasta or rice.
White Wine Quote:
"Every glass of wine we drink represents a whole year of vineyard cultivation and perhaps several years of effort in the winery.... Yet most of us throw it away, straight down our throats, without even trying to read it."
--Jances Robinson
I Gadi Valpolicella Classico 1999
I Gadi Valpolicella is a lovely wine that is born on the last vestiges of the Alps as they slope down to the picture postcard resorts of Lake Garda and the cold flow of the Adige River as it sweeps through the legendary city of Verona. Produced in the "Classico"zone of Valpolicella by the Casa Vinicola Bennati, I Gadi is a real Valpolicella. It is produced from the classic blend of the local Corvina, Rondinella and Molinara grapes in the heart of the Classico district, where the richest, roundest and most elegant Valpolicellas are made. These are wines of finesse and distinction, not the commercial pretenders that many of the huge, better known producers crank out to put out on every store shelf. Sadly, the latter have all too often tainted the reputation of one of Italy's most enjoyable wines.
At the Casa Vinicola Bennati, all of the grapes for the I Gadi Valpolicella are hand picked. Fermentation takes place at controlled temperatures and the resulting wine is allowed to rest for at least six months after bottling before being released.
Just like the city of Verona itself, real Valpolicella exudes a certain magic, a blithe spirit and a friendly, warm character that travels well in the bottle. Enjoy!
Tasting Notes: Sporting a bright cherry robe and the delicate fruit of classic Valpolicella, the 1999 I Gadi is a refreshing, hugable wine. Melded into a light to medium format are cherry fruit and the faint scent and flavor of almond that imbues all well made Valpolicellas with a certain charm and dignity, not to mention eminent drinkability. Aside from a few minutes breathing time, the I Gadi Valpolicella needs only to be cool to be fully enjoyed. The I Gadi, like all good Valpolicella, optimally displays its innate charm when slightly chilled (55-60 degrees Fahrenheit).
Accompaniments: Light past dishes and unripe cheeses are the culinary complements of choice in Verona to Valpolicella, and who are we to argue with the tried an true? Pasta Primavera, porcini mushroom salads, and truffle infused risottos all make for splendid accompaniments to the 1999 I Gadi Valpolicella Classico. Veal, chicken and a variety of bean based dishes also lend themselves to memorable occasions with this wine, as does grilled fish with a tomato compote. If there were ever a light versatile red, it's Valpolicella, so feel free to indulge yourself at will with a wide variety of foods.
Uvas del Sol - Argentinian White 1999
Uvas del Sol is an up and coming family owned estate in the all important Mendoza region of Argentina. Founded by Jose Alberto Zuccardi in Maipa, this winery specializes in the production of high quality, easy drinking wines for early consumption.
Although heretofore more publicized for its splendid red wines, the Mendoza is garnering both attention and well deserved acclaim for its white wines, especially those from the traditional Torrontes varietal. With a blend of 65% Torrontes and 35% Chenin Blanc, Uvas del Sol is fashioning a delightfully tasty and refreshing white wine (Argentinian White) that admirably displays the virtues of its parentage; crisp, dry fruit and mineral tones from the Torrontes and fleshy fruit and floral scents from the Chenin Blanc.
Uvas del Sol also produces a bevy of other red and white wines under its label. To ensure quality, all of the estate's grapes are harvested by hand and are meticulously handled. In order to preserve the freshness of the grapes and to assure consistency in the resulting wine, all of Uvas del Sol's grapes are transferred immediately after harvest to refrigerated tankers, before taking a short one hour ride to the winery's state of the art facility in Maipa.
Tasting Notes: An amplifying nose of apricot and white peach burst from the glass. As one taster so aptly uttered, "the Uvas del Sol is summer in a glass". Exhibiting all of the exuberance and fun of summer, this 1999 Uvas del Sol is both attractively fruity and refreshingly crisp. Hints of spice and citrus complement the wines overt floral tones, rendering the Uvas del Sol the perfect summer time wine. Like the ultimate host, the Uvas del Sol is indefatigably charming without ever taking herself too seriously. Enjoy this lovely, sprite wine well chilled.
Accompaniments: While some wines beg for red meat to accompany them and others pine for a certain source or delicate marinade, the Uvas del Sol requires only a glass. The Uvas del Sol is the perfect aperitif or party wine. Pour it, drink it and politely ask for another glass. This is not to say that we haven't enjoyed it with food because we certainly have. It makes for a wonderful picnic wine; raising the level of barbecued chicken, chicken salad, grilled shrimp, fried oysters and clams, as well as corn on the cob, to the status of a feast. The only downside to this wine is that in September it reminds us that there are precious few sequels to summer left, so enjoy Uvas del Sol while you may.
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