Weekly Specials! 01/05/2025
Red Wine of the Week
Bodega Cerro Chapeu
Tannat
Normally $17.99 /
Now on Sale for $14.96
100% Tannat (Uruguay)
How It’s Made:
Pulling from estate grown grapes in northern Uruguay, Cerro Chapeu makes this red from Tannat, sustainably farmed in red sand soil. They ferment the grapes with their own native yeasts, subjecting them to an open tank maceration for ten days. After minimal intervention in the cellar, they age the wine in second wine french oak barrels for 12 to 18 months and then for a year in the bottle before release.
Why We Like It:
Cerro Chapeu tames the Tannat grape’s wilder, more tannic side without losing the savory, earthy, notes that you go to this grape for. This red is full-bodied and fun.
(This wine will be available Wednesday 01/07)
White Wine of the Week
Bacchus
Chardonnay
Normally $17.99 /
Now on Sale for $14.96
100% Chardonnay (California)
How It’s Made:
Bacchus is a wine brand created by New York sommelier, David Gordon. In fact, it’s one of the earliest lines of wines to be associated with a sommelier. Even when — at the beginning — he was sourcing grapes and advice from California wineries like Lewis Cellars and Caymus, his intent was (as it remains today) to produce great value and great tasting wines.
Most of the grapes for this Chardonnay come from Central Coast vineyards, with the remaining 10% coming from vineyards up north in Sonoma County. The Bacchus people ferment 90% of the grapes in stainless steel and 10% in oak barrels. They then age the wine for six months in a combination of neutral oak and stainless steel.
Why We Like It:
If the goal of a California Chardonnay is to make a big oak bomb, no one told Bacchus (or maybe they just didn’t listen). This wine is about the balance of wisps of oak floating with acid, minerality, and fruit. It’s got both crispness and quiet character.
Beer of the Week
Lagunitas
Shugga’ — Original Recipe
Normally $14.99 / $2.49
Now on Sale for $13.96 (12 oz six-pack)
American Strong Ale (9.9% ABV)
How It’s Made:
There’s a reason why the Lagunitas Shugga’ (originally the Brown Shugga’) tastes like a junior barleywine. It came into being one 1997 day when Lagunitas failed to make their now-retired Old Gnarleywine. At that time, they fed brown cane sugar to their yeast, which they said was “a’kin to feeding raw shark to your gerbil.” After some variants and retirement, they’ve released the original again. Enjoy it now before it gets re-shelved in Lagunitas’ lineup.
Why We Like It:
Dark honey sweetness followed by piney hops — this beer is your daddy!