Cork 'n Cap Sixpack Wine Club Sixpack #53




Summer is here making this collection perfect for your outdoor entertaining



This set of 2 whites and 4 reds comes in our reusable, partitioned, eco-friendly six bottle bag and contains over $70 worth of wine for the special price of $49.99. When you bring the empty bag back in, you receive a club discount on the purchase of six bottles or more of any of our in-stock wines.   Our sixpack club has no rules and no obligations, just a good value collection of specially selected wine.   Here is what is included in our latest collection

Bodegas Volver “Tarima” Blanco, Alicante Spain (suggested retail $9.99)  This wine is a blend of Merseguera (70%), Macabeo (20%) and Muscat of Alexandria (10%) which come from vineyards located at an altitude of about 2000 ft. and are between 40 and 50 years old.   The wine is pale straw yellow with greenish highlights, with aromas of white fruit with slight floral and herbaceousness. Crisp and clean on the palate with a great presence of fruit. Try this wine with grilled shellfish.

Mark Herold “Flux Blanc” California (suggested retail $21.99)  Yes, you read that correctly.  This wine is intended to retail for $22 per bottle.  We are able to put this in our $49.99 sixpack because it has a minor flaw.  The wine is perfectly clear, but there is a noticeable amount of a crystallized tartaric acid on the bottom of the bottle.  A detailed explanation of “Wine Diamonds” can be found at this link on the Jordan Winery web site: Robert Parker did give this wine 90 points:2012 Flux Blanc, a blend of 84% Grenache Blanc and 16% Roussanne that is also aged in concrete tanks on its lees. It offers abundant notes of rose petals, white currants and honey in a medium-bodied, distinctive, dry style with loads of fruit as well as impressive purity.”     In spite of its minor imperfection, we decided it is still a great value for this sixpack.

Pierre Riviere “Franc Rubis” Merlot, Pays ‘d OC, France  (suggested retail $9.99)  This wine is a special selection of merlot by St. Emillon producer Pierre Riviere.  Franc Rubis Merlot has a bit more of the spiciness of the terroir of Languedoc and because the climate is a bit warmer than the better known Merlot growing region to the north, Bordeaux, the wine is a bit more fleshier. It has an intense nose, dominated by red fruit, with spices and some oak notes; a round and supple wine with well knit tannins on the palate. Food matches: Red or white meats, pasta dishes, poultry or strong cheese.

Wente “Sandstone” Merlot, Livermore Valley, California (suggested retail $18.99)  The estate grown vineyards that make up this wine are fermented and aged separately in barrel for about a year before they are blended together. Petite Sirah and Petite Verdot is added to the blend which then ages for another 6 months. Although lighter in structure than a Cabernet Sauvignon, this Merlot combines solid, yet silky tannins with diverse fruit flavors to make a lasting impression.

Paripaso Cabernet Sauvignon, Paso Robles, California (suggested retail $14.99)  This wine exhibits aromas of currants, plums and cherries which carry straight through to the palate where they combine with savory herb elements and just a dash of vanilla and oak spice. Because of its soft tannins and minimum oak aging, this wine has a youthful and expressive varietal style that is the perfect accompaniment for casual occasions and simple foods. It is meant for every day drinking and to be enjoyed with friends and family. Try it with a beef stew or grilled lamb burgers!

Robin K. Dry Creek Valley Cabernet Sauvignon, Sonoma California (suggested retail $21.99)   Small amounts of other Bordeaux grape varietals were blended in to make the wine seamless, from entry through to the finish. Traditional techniques were employed, including hand picking and sorting, gentle crushing to maximize whole berries in the fermenter, and extraction with both irrigated pumpovers and punchdowns at least three times daily. Extended maceration, with the grapes remaining in contact with the skins for up to six weeks, augmented the wine’s structure and depth. The master blend was racked quarterly during aging in French oak, nearly 30% of it new, for twenty-three months.