Patrick Cappiello’s Monte Rio Cellars as Seen in The New York Times
Who still reads the NYT? I do, I do. Hard copy as well so I can sit around and feel like a king without an Ipad. So, if you're as cool as me, you might recall this great article back in October from our own Eric Asimov entitled: "The Sommelier Finds Room to Breathe." The article goes in depth about an ex somm turned winemaker named Patrick Cappeillo.
Have to admit that I didn't pay the article much attention back then, but just tried this line-up last week and it made me reconsider....even though the whole rockstar somm thing doesn't really appeal to me. These are killer wines. Eric Asimov approved.
I recently tried these on a whim and was quite impressed. They are natural wines without being too instagramy. Fresh while still being serious. New age yet terroir driven. Overall, they should be tried now!
Are these for you?
- Can't find decent American wines in this price range?
- Love natural wine?
- Want to try some new American styles not seen everywhere?
- Do you like wine?
- 10% off any 6, 15% off any 12
- Available Monday
Sale Price: $22.99
White Zin? I know, we think Sutter Home and soccer moms, but don't let the name fool you. This is a dry rose, light (11% ABV) and bone dry with a subtle rhubard and earthy red fruit. Fun and exciting. A great bbq rose that will give the folks something to chat about.
Sale Price: $23.99
100% "Rubi red––" a Californian hybrid derived from Portuguese grapes. The whole clusters were brought to the winery and put into a concrete tank where carbonic fermentation occurred for 9 days. The wine was pressed and then transferred to stainless steel tank where it stayed until bottling. Super inky even though it's not a high ABV. Weird, almost psychedelic notes on the nose. Feisty and berry driven with fat, dense earth and loads of herbs. So complex and introspective for the price.
Sale Price: $23.99
Planted in 1998, this vineyard has been farmed organically for the last several years. Grapes were hand harvested and sealed in a T-bin upon arrival at the winery. The whole cluster grapes fermented carbonically for 8 days. They were then pressed and put in old wood barrels for 5 months. The wine was racked just before bottling, and was fermented & bottled with zero sulfur. Light ABV Zin with carbonic spritz but not over the top. Weird dichotomy between the fruit and spice so inherent in a good Zin, but more fresh and penetrating. Loads of fun!