Weekly Wine Specials! 09/08/2025
White Wine of the Week
La Clarine Farm
Chardonnay
Normally $30.99 /
Now on Sale for $19.96
100% Chardonnay (Sierra Foothills AVA)
How It’s Made:
Hank Beckmeyer and his wife Caroline Hoel of La Clarine Farm pull the grapes for this Chardonnay from Matthew Rorick’s (of Forlon Hope Wines) limestone biodynamic vineyard. They let the wine sit on its lees for 10 months, allowing it to go through full malolactic fermentation before bottling it unfined and unfiltered.
Why We Like It:
You can really taste the effect of that full malolactic fermentation here. This Chard has the roundness of an oaked Chardonnay with no oak used at all. There’s a hint of acidity on the finish to keep the wine refreshing. A pure pleaser, even the Chardonnay hater on our staff likes this one.
Red Wine of the Week
False Bay
Old School
Syrah
Normally $16.99 /
Now on Sale for $13.96
100% Syrah (Western Cape AOC)
How It’s Made:
False Bay wines are products of famous importer Paul Boutinot. In 1994, he came to South Africa’s Western Cape to oversee the making of low intervention wines fermented with native yeasts. The Syrah for this wine comes from sustainably farmed vineyards. After fermentation, the winemakers age the wine in casks.
Why We Like It:
This wine is a quiet play of acid and tannins over currant-like fruit. Prepare to be surprised at how it is actually medium-bodied.
Beer of the Week
Green Man
Porter
Normally $13.99 /
Now on Sale for $12.96 (12 oz six-pack)
London-style Porter (6.0% ABV)
How It’s Made:
Asheville North Carolina’s Green Man Brewery calls this a beer a “Robust Porter,” and they must have a different understanding of that term than we do, because they also call it a “British-style Porter,” and we’ve always thought of those as too very different things. We’re going to put more credit in their “British-style,” description 1) because they also brew an ESB, so they clearly like UK beer, and 2) because of the taste.
Why We Like It:
Smooth and rich and not robust at all, the Green Man is a lovely porter that throws chocolate on your nose but then gives you a moderate, spicy roast out of the glass. We recommend that you get it cold and then enjoy it more and more as it warms up. (Finish it before it gets too far past cool. We don’t think that will be too hard to do, though.)