Cru Club March 2014

As we prepare for the first Cru release of 2014, we also find ourselves full of excitement as we prepare for this year’s events.  Kicking things off is our CRU Member Only Release Event which will be held on Wednesday, March 19th at 5:30.  Come to the Cellar, meet other CRU members and pick up this month’s release.

The featured wines and beers are:

MSC Mar 14 whitewhite

Harvest Club: White and Red release will be comprised of:

2012 Robert Hall Grenache Blanc, Paso Robles, CA

Tucked into the hillside east of Paso Robles, along California’s enchanting Central Coast is Robert Hall Winery, where years of hard work and infinite attention to detail are invested into every bottle of

In early-90’s, Robert and Margaret discovered the perfect terroir in the Paso Robles appellation. Featuring soil rich in nutrients, coupled with warm days and cool nights, Robert felt the viticultural conditions were ideal to the development of the enological characteristics he was seeking to produce.




Mike’s KISS tasting notes:  

Type/Blend: Alternative to Chardonnay

Aromas/Flavors: Elegant and Refined

Tropical Flavors of Stone Fruit and Honey

Food Pairing: Lamb, Salmon and Grilled Veggies

Drink/Cellar: Drink now (2014) and enjoy!



2011 Domaine Paul Autard, Côtes de Rhône, France

The Autard property, situated between Courthézon and Châteauneuf-du-Pape, is composed in large part  of the distinctive Châteauneuf galets roulés and sandy soils; and it benefits from a variety of geographical elements, as well, that make for complex wines.

The vines range in age from forty to ninety-five years; one exceptional vintage derives exclusively from  the Côte Ronde, a parcel of ninety-year-old stock rooted in galets roulés and chunks of fossilized limestone. As for the grape varieties cultivated chez Autard, it is mostly Grenache, Syrah, Cinsault, Mourvèdre, and Muscardin for the reds, and Clairette, Roussanne, and Grenache Blanc for the whites.

The thinning out of the leaves “Effeuillage” permits the sun to do its job, and keeps the vines in good shape, generally. Green Harvesting helps to further aerate the vines — the grapes included — and thereby produce an intense, distinctive juice that cannot be confused with any other.

Rejecting risky shortcuts such as insecticides and chemical fertilizers, Jean-Paul Autard has undertaken an approach to winemaking that respects the limits and needs of this exceptional terroir that he has inherited, even as he seeks new ways to make the most of its great potential.

Their Côtes du Rhône red is made from thirty-year-old stock.  Where their aim is for maximum fruit, in order to achieve the red-fruit flavor and the freshness that one looks for in wines that should be opened and enjoyed sooner rather than later.

Mike’s KISS tasting notes:

Type/Blend: Grenache, Syrah, Cinsault and Mourvèdre makes up this wonderful wine

Aromas/Flavors: Right amount of Acid

Raspberry, Peaches and Dates

Food Pairing: Ripe Stinky Cheese and Grilled Meats

Drink/Cellar: Drink now (2014) and enjoy!



Harvest Club: All Red release will be comprised of:


MSC Mar 14 red2011 Domaine Paul Autard, Côtes de Rhône, France and

2012 Noble Vines, 667 Pinot Noir, Monterey, CA

Monterey benefits from its proximity to the Pacific Ocean. The Monterey Bay,   famous for its wildlife, also is home to the Blue Grand Canyon, an undersea canyon the size of the Grand Canyon that helps keep the sea water a cool 55ºF year round. The chilly sea wind and fog blow down the Monterey valley and have a profound impact on the vineyards. Monterey is one of the coolest growing regions in California—perfect for developing ideal flavor concentration and balance in our wines.

Our family-owned San Bernabe Vineyard, part of the San Bernabe AVA in Monterey County, is one of the most diverse single vineyards in the world, with multiple microclimates varying in soil types and conditions. Vineyard soils range from medium loam soil with interspersed calcareous fragments to sandy loam derived from ancient sand dunes. Warm days and cool nights with lots of wind & fog determine the perfect hangtime for 446 Chardonnay and 667 Pinot Noir.

Mike’s KISS tasting notes:

Type/Blend: 667 Dijon clone is my favorite Pinot Noir clone

Aromas/Flavors: Smooth, Rich and Clean

Strawberries, Raspberry, Cherry Cola

Food Pairing: Goat Cheese, Brie, Grilled Pork or Salmon

Drink/Cellar: Drink now or cellar until 2016


  Reserve Club: Release will be comprised of:

MSC Mar 14 cellar reserve

2010 Chateau St. Jean, Cabernet Sauvignon, Alexander Valley, Sonoma, CA

Sonoma County is a diverse growing region with a complex terrain of small valleys, benchlands and hillsides. A coastal appellation, it is favored with fog in the morning and sunny afternoons cooled by maritime breezes. From the cool Carneros area in the south to the more moderate Russian River and Alexander Valleys further north, a wide variety of grapes can enjoy the optimum climate to achieve rich varietal flavor.

Chateau St. Jean was a pioneer in vineyard designated wines in Sonoma County. Several of the single vineyard wines it produces today – such as Robert Young Vineyard and Belle Terre Vineyard Chardonnay – are examples that  Chateau St. Jean has been making for over 30 years

Mike’s KISS tasting notes:

Yes, Chateau St. Jean!

Type/Blend: This is my pick for the best Cab Sauv of 2013!!!

Aromas/Flavors: Big Grippy WIne

Soft tannins, structure and complexity make this a great example of a California Cabernet

Food Pairing: Ripe Blue Cheese, Big Hearty Stews or Chocolate

Drink/Cellar: Drink now or cellar until 2016

 2011 Georges Duboeuf, Morgon Jean Ernest Descombes, France

The story of a wine is often closely linked to that of a man. Jean Ernest DESCOMBES was a very popular figure in the Beaujolais, a jolly character, always ready for a celebration. He had  managed to set up one of the finest Morgon estates and promoted the “Cru” with great enthusiasm for thirty years. His welcoming cellars were visited by a large number of journalists and members of the wine trade, who came to taste his fine bottles. Those who knew him will never forget him. An outstanding  winegrower, Jean Ernest DESCOMBES was also a gifted vinifier. Three quarters of his vines were over 50 years old and were planted in the best “terroirs”, such as Le Py, la Roche Pillée, Les Pillets and Bellevue. The superb nectars produced on the Estate won him and impressive list of awards.

Mike’s KISS tasting notes:

Type/Blend: Classic French Red Burgundy

Aromas/Flavors: Earthy Notes

Peaches, Raspberries and Green Tea

Food Pairing: Cheese course, Lamb, Grilled swordfish, Halibut or Mahi Mahi

Drink/Cellar: Drink now or cellar until 2015


2011 Wine Guerrilla, Zinfandel, Dry Creek Valley, Sonoma, CA

If the theme and artwork of Wine Guerrilla do not have you thinking, “snakebite!” then you may consider yourself young. Or else, very, very . . . unfamiliar with the early cinematic works of Woody Allen.

Former music producer turned-winemaker Bruce Patch’s Wine Guerrilla may look a bit quirky on first glance, but he’s got a savvy business plan — complete with Guerrilla wear — and a well-crafted product, with an exclusive focus on Sonoma County Zinfandel.

Despite the screw-cap bottles — which may be a plus at summer barbecues — some of Patch’s single-vineyard Zins may well reward some patient storage in the cellar. The label artwork by artist Sean Colgin make them all the more collectable.

The 2011 Dry Creek Valley Zinfandel is a blend from vineyards Mounts, Adel’s, Forchini and Gino’s.

2011 was a bummer of a year to grow and ripen Zinfandel, but this plush and plummy wine came in quite well.

Mike’s KISS tasting notes:

Type/Blend: BIG, BIG wine but not your normal fruit bomb Zin

One of my favorites from Dry Creek!

Aromas/Flavor: Licorice and Dark Fruit Flavors-Blackberry, Black Cherries

Food Pairing: BBQ grill favorite.

Drink/Cellar: Drink now or cellar until 2015


2008 Caliza, Marqués de Griñón, Spain

Marqués de Griñón wines are sourced from the prized Dominio de Valdepusa vineyard in Castilla-La Mancha. Valdepusa stands apart from the rest of the region, as its 1068-foot elevation is one of the highest in Spain, and its top layer of soil is similar to Burgundy’s — it is almost pure limestone.

Dominio de Valdepusa has been in the noble family of Carlos Falcó Fernandez de Córdova, the Marquis of Griñón, since 1292. Referred to as the father of Spanish wine, Falcó pioneered the modernization of vine growing and winemaking in Spain. Falcó graduated from the University of California Davis with a degree in viticulture and oenology in 1964. He returned home and began making wine, all the while pushing the boundaries of winemaking as set by Francoist Spain. In 1974, he introduced the Cabernet Sauvignon and Merlot grape varieties as well as drip irrigation and night harvesting.

His experimentation with international varieties and modern technologies made him the internationally renowned expert on Spanish wine. In 1999 he published the 18-volume Entender de Vino, the quintessential guide to Spanish winemaking, now in its 13th edition. He also founded the esteemed Grandes Pagos de España association, with members including 25 of the most prestigious estates in Spain. The group’s mission is to defend and propagate the culture of pago wine, meaning wine produced in a specific terroir that reflects the distinct personality of the soil and climate.

In 2003, Dominio de Valdepusa became the first estate to receive DO de Pago, the highest level in the Spanish classification system. This level was introduced that same year and designates single estates of exceptional quality that exhibit the special characteristics of a pago. A pago is a landmass with indigenous vegetation that differentiates itself from the surrounding environment by soil type or microclimate. The site must have historically produced wines of exceptional quality and the single vineyard name must have been in use for at least five years. The vineyard site must be smaller than the communal or municipal boundary where it is located and there must be a quality-control system in place that complies at minimum with the regulations for a DOCa.

Mike’s KISS tasting notes:

Biggest wine Surprise of 2013!

Type/Blend: Not your typical Spanish Red

Syrah, Petit Verdot blended with perfect balance

Aromas/Flavors: Big WIne- Grippy yet Smooth

Food Pairing: Perfect food wine and will pair well with almost everything.

Drink/Cellar: Drink now or cellar until 2015



Darrell Corti (left), of Corti Bros., also found this wine a stunner!

MSC Mike and Darryl Corti


PLEASE NOTE: Charges for all March releases will be made on Mar 19th or 20th.  We will also be verifying billing information and e-mail addresses at that time.


Bombers Club: Release will be comprised of:

Grand Teton Brewery, Lazy Marmont- Maibock Lager, Victor, Idaho

MSC Mar 14 BoM In Germany, strong lagers are called “bocks” or “bock biers.” There is some dispute over the origin of the designation. “Bock” in German also means goat, and that animal often appears on labels as a symbol of the style. Some say bocks are brewed for the season of Capricorn, which includes Christmas, while others say that the beer has the “kick of a goat.”

The historically-minded among us at Grand Teton like to credit the style originators, the people of Einbeck, in northern Germany. The beers that gave Einbeck the nickname, “City of Beer”, were first brewed in the 14th and 15th centuries. They were brewed very strong because they were sent long distances, fermenting on the way. Before long, Einbeck, pronounced Ein-bock by the southerners of Bavaria, became famous for its strong beers, which came to be known simply as “bocks.”

Einbeck is a beautiful medieval city, architecturally distinctive for the one story–or taller–arches that grace each house. These arches allowed entry of the town brew kettle, which passed from house to house according to a lottery held each year on May 1st. A pale bock brewed to commemorate the lottery became the city’s most celebrated beer—Maibock.

Our version is squarely in the Einbeck tradition. We used Idaho 2-Row Pale along with German Vienna and CaraHell malts for a clean, slightly sweet flavor, then subtly spiced the brew with German Tradition hops. We fermented with lager yeast from a monastery brewery near Munich and allowed it to ferment and condition for more than three months for a smooth yet crisp character.

Try Lazy Marmot Maibock as an aperitif to stimulate the taste buds, or with any flavorful fish, such as trout or salmon. 

Telegraph Brewing Company, Reserve Wheat Ale, Santa Barbara, CA

Early American brewers adapted traditional European brewing techniques to the unique ingredients, climates, and tastes of the New World. At Telegraph Brewing Co., our beers are handcrafted in that same manner at our brewery in Santa Barbara, California. Making use of as many locally grown ingredients as we can, Telegraph’s ales embody our philosophy that a local brewery should reflect the traditions of its region. Our goal is to produce uniquely American

beer styles that are imbued with a spirit of invention and creativity, but always with a nod toward history.

Each of Telegraph’s brews is carefully crafted in small batches in our traditional copper-clad brewery. We respectfully employ brewing techniques proven over the centuries while eschewing modern shortcuts that might make our lives easier but inevitably lead to less distinctive beers. However, just like you, Telegraph Brewing Co. isn’t afraid of trying something new. That’s something you’ll discover on taking your first sip of our beer. We are proud to be a small part of California’s rich brewing heritage and we hope that with each pint you can taste the perfect blend of the past and the future.

This sour “wild ale” recalls the earliest rustic beers crafted centuries ago before brewers had an understanding of controlled fermentation. Brewed with the addition of locally grown lemon verbena herb, as well as lactobacillus and wild brettanomyces yeast, Telegraph Reserve Wheat is an all-together different beast from modern beer. Not for the faint of heart.


It is important to note that all the beers made available to the Bomber Cru are extremely limited in quantities.


PLEASE NOTE:  The charge for March releases will be $25 plus tax and shipping.  We will process your credit card on March 19th or 20th. We will also be verifying billing information and e-mail addresses at that time.

We hope you enjoy your selection!  Remember, that throughout the month of March these wines and beers will ONLY be available for purchase by CRU Members (while supply last) at the per bottle club price .  After March 31st  any remaining wine or beer will be sold via our wine shop at the retail price.  So kick back, open up the bottle, and remember to quickly purchase more!

As always we are grateful for the opportunity to share these exclusive high quality and unique wines and beers with you. Michael’s keen palette for quality always allows you to experience and learn about exciting boutique wines and beers.

Main Street Cellars would like to express our appreciation to you for being a Cru Member and encourage you to talk to your friends and family about joining this fun club.  Attached you will find this year’s Main Street Cellars Event Calendar.  Plan ahead and come join the other Cru members for a night of fun and good libations.


Michael & Karen

Main Street Cellars

Owner & Cru Club Coordinator


2014 Main Street Cellars Events*


10th- CRU Members Monthly Pickup begins (Harvest and Bombers)

10th- Michael’s wine and bubble picks for Easter available

16th- Cider and Cheese Pairing Event


3rd- Pre-Cinco event

7th- Michael’s wine and bubble picks for Easter available

8th- CRU Members Monthly Pickup begins (Harvest, Bubbles and Bombers)


4th- School’s Out Celebration- Reservations needed

12th- CRU Members Monthly Pickup begins (Harvest and Bombers)

12th- Michael’s beer picks for Father’s Day available

TBD- Bastille Célébration de Jour


2nd- Drain the Keg Party- Reservations needed

10th- CRU Members Monthly Pickup begins (Harvest and Bombers)

TBD- Bastille Célébration de Jour


6th- Dogs Days of Summer – Reservations needed

14th- CRU Members Monthly Pickup begins (Harvest, Bubbles  and Bombers)

TBD- Earthquake Festival- Bocce ball tournament


11th- CRU Members Monthly Pickup begins (Harvest and Bombers)


8th-Harvest Party- Reservations needed

9th- CRU Members Monthly Pickup begins (Harvest and Bombers)

29th- Bubbles and Bi-valves


5th- Bubbles and Bi-valves

12th- CRU Members Holiday Release Event (Harvest, Reserve, Bubbles and Bombers)

13th- Michael’s wine and bubble picks for Thanksgiving available

20th- Nouveau Beaujolais Cask Tapping


8th- Holiday Gift Baskets available

1th- CRU Members Monthly Pickup begins (Harvest and Bombers)


*Dates subject to change. Please check our website for the most current list.

Note: All Cru releases will be charged the Monday before they are available for pickup.

Events requiring a reservation must be secured with a credit card.  Card will be charged the Monday before the event.  Cancellations must be done prior to that time.

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