Boise Coop Wine Shop

L’Ecole No. 41

• January 5, 2012
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L’Ecole N° 41 is a second generation, family-owned artisan winery located in the historic Frenchtown School depicted on their label. Founded in 1983, they are the third oldest winery in the Walla Walla Valley.  L’Ecole Nº 41 is known for producing reliable, superior quality wines that are terroir-driven, distinctive and expressive; wines that are crafted for richness and complexity, vintage after vintage.

“…what has been proven beyond a doubt is that anyone who values tradition, continuity, and a track record of excellence, will eventually find their way to L’Ecole’s wines. A lot of wineries succeed at making a few barrels of something good in their first or second vintage. The real challenge is to make consistently fine wine, over many years and vintages, across a wide number of varietals and blends.” -Paul Gregutt,  Wine Enthusiast Magazine

Today they are at the forefront of sustainable farming in the Walla Walla Valley, notably with their Estate Seven Hills Vineyard, but all of the Walla Walla Valley wines are made from grapes sourced from vineyards which are certified sustainable and Salmon Safe. Here’s a rundown of just a few of the wines from their outstanding portfolio:

2010 Chenin Blanc, $11.99
This fresh, tart and delightfully fruity Chenin Blanc shows Asian pear, perfumed honeysuckle and orange blossom aromas with flavors of apple, apricot, and grapefruit on a crisp mineral, lightly sweet finish.

2010 Chardonnay, $17.99
Some of the best Chardonnays in Washington State are grown in the slightly cooler growing conditions of Yakima Valley and in the northern latitudes of the Columbia Valley. The Schmitt Vineyard (Yakima Valley) provides nice tropical fruit, while Evergreen (latitude 47 on the Columbia River) contributes crisp acidity and minerality.

2008 Merlot, $23.50
Rich with pretty aromatic aromas of nutmeg, clove and spice, this dark and brooding Merlot shows black cherry, blackberry, and earthy dark fruit flavors encased in a peppery, cocoa, toasty finish.

2008 Syrah, $22.00
This luscious and exquisitely balanced Syrah shows aromas of ripe blackberry, alluring spice and earth. With dense mineral and oxblood tones, this rich and expressive wine shows opulent black cherry and black plum with peppercorn and olive tapenade on a finely textured and lengthy finish.

2008 Cabernet Sauvignon, Walla Walla, $32.00
With an elegant, old world structure, this sophisticated Cabernet shows aromas of dark fruit, earth, and fresh herbs. A seamless core of blackberry, plum, and dark cherry mingle with notes of earth and leather on a smooth, lushly structured finish.

Holiday Wines

• December 21, 2011
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Lucian Albrecht Brut Rosé, $21.00
The grapes are hand picked. The whole cluster grapes are directly pressed in a pneumatic press with a long and soft pressing, hence the coral/ light pink salmon color. Cremant Rosé is made by the Champagne Methode. The second fermentation takes place in the bottle. Afterwards it stays on its lees for 9 months follow by the remuage and disgorging. “An elegant rosé crémant, featuring fresh cherry, strawberry and green plum notes. This is lively and balanced, with a lingering juicy finish. Drink now.” Wine Spectator

Dr. Loosen “Dr. L” Sparkling Riesling, $11.99
Dr. L Sparkling Riesling is 100% pure Riesling — the crisp, fruity grape that has made German wine famous for centuries. It is made using the Charmat method, where the second fermentation is done in a pressurized tank to keep the bubbles in the wine. This method produces bright, clean sparkling wines in a more affordable way, which makes it possible to offer this charming bubbler at a very nice everyday price.

2009 Writer’s Block Pinot Noir, $16.49
A small project begun at Steele Wines in 2002 by Jed and his son Quincy Steele, Writer’s Block has blossomed into an acclaimed line of wines. Aromas of candied bing cherries, brown sugar and spice suggests that this wine is all Pinot Noir, but on the pallet the Writer’s Block has more body and texture than the typical Pinot. This wine offers up juicy cherry and raspberry flavors with hints of cinnamon and tobacco. The mouth feel is round and supple, and finishes with soft tannins.

Fleur de Lyeth Red Blend
Fleur de Lyeth is a proprietary blend of Cabernet Sauvignon, Merlot and Malbec that remains true to Lyeth’s roots of exceptional Bordeaux-style blends. Perfectly balanced, the wine opens with luscious flavors of Bing cherry and plum, accented by graceful notes of strawberry and cherry cordial. Very smooth and easy drinking

2009 Carchelo C, Jumilla Red, $13.99
Bodegas Carchelo was founded in the early 1980s in one of the earliest efforts to bring Jumilla into the age of modern wine. In addition to the indigenous Monastrell (Mourvèdre) variety, Tempranillo, Cabernet Sauvignon and Syrah are grown to enhance structure. Achieving a fresh and balanced style, by the early 1990s Carchelo’s rich young red had put Jumilla on the road to international respectability. “This starts with a smooth impression of ripe fig before fresher red fruit scents reveal the wine’s tension. If you open it now, you’ll need lamb to tame its rustic young tannins. But the sweet fruit and crunchy acidity will sustain it as those tannins mature in the cellar-probably at its best in four or five years.” Wine & Spirits

2009 Paringa Shiraz, $9.99
“Supple, polished and appealing for its dark, brooding, licorice-accented boysenberry pie flavors, complete with baked dough notes on the enticing finish. Drink now through 2014.”  89 points, Wine Spectator

Huston Vineyards

• December 20, 2011
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Huston Idaho is the Gateway to Idaho’s Wine Country and the well traveled Sunnyslope Wine Trail. Established in 1911 as the agriculture portal to Southwest Idaho’s urban communities, Huston provided the hub for farmers to ship fresh fruits and vegetables via the Boise Interurban Railway. Locavore wasn’t just a philosophy but a way of life as surrounding towns received the freshest produce from the market basket of Huston and the nearby farming community. Today, Huston Idaho is the home of Huston Vineyards, a boutique vineyard and winery established in 2006. Cabernet Sauvignon, Merlot and Syrah were planted and thrive on this site of rich volcanic soil and long sunny days.

2010 Chicken Dinner Red
A blend of Cabernet Sauvignon, Merlot and Syrah, exhibiting dark cherry color and blackberry aromas. Fruit forward in taste, it displays flavors of black current and clove, with an earthy, well-structured finish. No doubt, it’s an unlikely pairing with a chicken dinner.

2009 Private Reserve Red
Huston Vineyards 2009 Private Reserve Red is truly like no other. This blend was orchestrated from six Snake River Valley Vineyard sites including the first harvest of Merlot and Syrah from Huston Vineyards. This Cabernet Sauvignon, Merlot and Syrah blend is aged in new French oak barrels over 18 months creating a bold, fruit forward wine with structure and soft tannins. Opens with aromas of blackberry and dark chocolate, coupled with the flavor of cherry, cedar and plum, finishing with a spicy peppery finish that lingers. Huston Vineyards 2009 Private Reserve Red pairs well with Pepper-Crusted Rib Eye, Braised Lamb Shank, Truffled Risotto or Bacon Wrapped Elk Steak

Sawtooth Winery

• December 14, 2011
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The Sawtooth Winery, originally known as Pintler Cellars, was founded in 1987, making it one of the oldest in Idaho. The estate vineyards surrounding the property were once pasture land owned by Charles Pintler. Seeing great potential in the steep, south facing hills, the family planted seven acres to European grape varieties back in 1982, expanding the vineyard over the years to 15 acres. In 1998 Pintler joined Corus Estates & Vineyards, changing the name of the winery to Sawtooth. Its distinctive label depicting the jagged Sawtooth mountains, is instantly recognizable and conveys the grandeur of Idaho’s scenic wilderness. Under the able stewardship of winemaker Bill Murray, the winery has continued to thrive and gain acclaim, most recently winning Best of Show at the Idaho Wine Competion for their 2010 Gewurztraminer.

2010 Gewurztraminer, $7.49
Married aromatics and flavors of clover honey and spice followed by juicy pineapple upside down cake. The finish is clean and balanced with a hint of residual sugar. Serve with shellfish, spicy dishes, light meats, pasta with cream sauce or slightly sweet desserts.

2008 Reserve Chardonnay, $15.49
The 2009 Sawtooth Reserve Chardonnay utilizes grapes produced from Dijon & Chard clones. The wine is fermented and aged in American oak for 10 months. Fifty percent of the wine has gone through malolactic fermentation which gives way to smooth buttery flavors. Aromas of lemon, pear, ripe pineapple and green apple with a hint of vanilla and toasty oak. The finish is long and lush. It’s pairs well with just about any dish including poultry, pork, seafood, or recipes that have a heavy cream or butter base.

2009 Cabernet Sauvignon, $12.49
This wine is loaded with fruit both on the nose and on the palate. Dark fruit, spice, vanilla and oak aromas lead off in this medium bodied wine with light tannins. There’s a nice balance of ripe dark bing cherry fruit and refreshing acidity in the mouth. This is a great wine that pairs well with blue cheese and pork loin.

2008 Tempranillo, $17.49
Tempranillo is the grape of the famous reds of Spain’s Rioja region. Typicallyit’s one of the first varieties harvested in the Sawtooth Estate Vineyard. The grapes are de-stemmed and placed as whole berries into open top fermenters for the purpose of extracting color, flavor compounds and tannins. The wine is fermented and aged in French oak barrels for nine months. Deep plum, strawberry, juniper and cigar aromatics welcome you. The well balanced, medium bodied palate is led by black cherry and tobacco notes, with subtle oak integrated throughout. Tempranillo is one of the most food friendly wines. The obvious food pairing is to go with the Spanish style dishes: tapas, pork, lamb grilled or roasted entrees.

2010 Late Harvest Riesling, $7.49
A seductive wine with honey, nectarine and floral notes on the nose. Refreshing nectarine, guava, tangerine & hints of caramelized pineapple lead to a balanced finish.

Basel Cellars

• December 6, 2011
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Basel Cellars began the journey into the wine business in 2001. Their Estate vineyards were planted prior to this in 1996. All of the production is done on site in a 9,600 sq. ft. underground winery on the south end of Walla Walla, WA. We are proud to be able to produce Estate wines from Pheasant Run and Double River Ranch our Estate Vineyards.

The winemaker at Basel Cellars is Ned Morris. Ned has a wealth of knowledge and experience, including extensive sommelier training at Penfold’s McGill Estate in Australia and an integrated Masters Degree from Oregon State University in Food Chemistry, Biochemistry, and Microbiology. He has also worked on the winemaking teams of some very highly regarded Washington State wineries such as Abeja, a’Maurice, and Canoe Ridge Vineyard. Ned’s family is ‘old school’ Walla Walla, where his kid’s are 5th generation, and he and his wife Susie are raising them in a house that has been in their family since it was built in 1930.

Ned’s winemaking philosophy balances old-world traditional techniques with modern science and technology. He is focused on making wines that are big and full-bodied, but with smooth generous tannins and velvety rich textures. He aims to create wines that walk a fine line between having long cellaring potential, yet are very approachable upon release. “My goal is to display the unique fruit profiles of our Estate vineyards, and the special place we have here. I want to show the quality of fruit from Eastern Washington. So the vineyards and fruit should be at the forefront of the wines, with tannin, structure, and oak being the support and backbone that lifts that fruit.”

2008 Earth Series, Volume II, $15.99
Volume II is a red blend containing Cabernet Sauvignon, Merlot, Malbec, and Syrah. It starts off with penetrating aromas of ripe, robust fruit. It revives one’s taste buds with a silky smooth mouth feel and complex finish that most palates will enjoy.

2008 Claret, $20.00,
This Walla Walla Claret (a blend of Cabernet Sauvignon, Merlot, Syrah, and Cabernet Franc) is aged for 18 months in mostly neutral oak allowing the high quality of the fruit to shine through. Just like in previous vintages, the 2008 blend has a smooth mouth feel that makes it easy to drink and is accompanied by an intricacy that revives your taste buds.

2008 Pheasant Run Merlot, $27.00
Before they opened Basel Cellars, Greg Basel and his partner Steve Hanson were vineyard owners in Walla Walla. This Merlot is made from grapes from their Pheasant Run Vineyard. Aged 18 months in 37 percent new American and French oak it has a floral essence with a ripe dark fruit center that carries through with a bitter sweet chocolate finish.

2007 Columbia Valley Syrah, $24.00
A blend of fruit from both the Columbia Valley and the Walla Walla Valley. It starts with soft earth tones that turn into a long, dark and robust raspberry and plum finish with excellent persistence.

2007 Estate Merriment, $46.00
Merriment is Basel Cellar’s flagship, high-end blend (Cabernet Sauvignon, Merlot and Cabernet Franc). Every vintage, they walk their Estate vineyards and find the best block to blend together in the best barrels. This wine is ripe with a rich and dense mouth feel, with hints of espresso.