2008 Altana Rosato Frizzante
Perlage -- $14.99 -- Perlage is a family-run winery in the Prosecco region of northern Italy specializing in Prosecco and other sparkling wines.All Perlage wines are made with certified, organically-grown grapes. Perlage has used organic methods exclusively since 1981.Grapes are fertilized and protected from pests naturally – no synthetics Strict organic standards produce healthier soil and better tasting wines. Delightful strawberry and peach fruit flavors, with a long, dry and complex finish. Altana will appeal to a very wide range of wine drinkers Pairing: Lobster, scallops, appetizers, fruit Rated 88 pts and a “Best Buy” Wine and Spirits, August, 2009 Grapes: 100% Cabernet SauvignonRegion of origin: Veneto, ItalyAlcohol: 11.5%Residual sugar: 15%
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2009 Rioja Rosado Noemus
Navarrsotillo -- $13.99 -- This wine was made with organic Garnacha grapes using free-run methods.  After 24 hours’ maceration, the wine was cooled down to 13 ºC.  After debourbage, the wine fermented for 15 days at a controlled temperature to ensure all fruity aromas and color were maintained. After a second debourbage, the wine was bottled. Lovely strawberry‐pink with good intensity.  Fine aromas provide just the right blend of fruit and floral aromas. Good structure in the mouth, with a tangy touch that provides a revitalizing freshness. This wine is ideally suited to accompany cold cuts, salads or rice and pasta dishes, and as an aperitif DOC Rioja 100% GarnachaAlcohol Content: 14%
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2009 Rose Saint Chinian
Chateau Bousquette -- $14.99 -- Château Bousquette produces some of our most remarkable wines: our best seller Château Véronique, Château Bousquette Tradition and Prestige. This Rosé is made with Syrah and Cinsault grapes. Its color is more intense than the blush wines of the New World and the nose is reminiscent of red berries. A lively spritz make it an ideal companion to summer fares. Grab a few bottles to enjoy chilled on warm days. AOC St Chinian Alcohol Content: 13% Aging Potential: 2 to 3 years
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2009 Syrah-Rose'
La Marouette -- $13.99 -- This bright Rose has a shimmering pink hue.  The nose has Expressive aromas of red berries (strawberry and red currant. A Crisp mouth and aromatic on the finish. Serving:Ideal as an aperitif or with a wide variety of foods such salads vegetables, paella and BBQ. Serve at 8-10C. Vin de Pays d'Oc;  between Montpellier and Nîmes - LANGUEDOC100% Syrah AGING POTENTIAL : Drink Now or Keep for up to 2 years!
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Buenas Ondas
Syrah-Rose Organic 2008 -- $12.99 -- This 100% syrah rosé has a generous mouthfeel and is full of ripe raspberry fruits and soft, but well-balanced acidity. Wonderfully refreshing in the summer and cheering in the cooler, winter months The fruit for this wine comes from grapes grown in the foothills of the Andes, where vines thrive in near-perfect growing conditions. This delicious rosé is brilliant lipstick-red in colour and has tasty, ripe red berry Shiraz fruits right to the finish. Grape:    Syrah / ShirazCountry: Argentina.Region:   San JuanSize:       750ml. Alcohol 14%
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Crémant de Bourgogne Rosé
Guy Chaumont -- $26.99 -- An excellent sparkling wine that rivals the finest Champagne! GuyChaumont produces red, white and sparkling wines from vineyards on the Côte Chalonnaise, a low ridge extending south of Beaune in the center of France's famous Burgundy region. Chardonnay is the grape of white wines and Pinot Noir that of reds in Bourgogne. Both varieties are renowned for smooth, rich flavors and good aging potential. A lighter white table wine is made from Aligoté. Guy's sparkling wine is made from all three, with equal parts Chardonnay and Aligoté, and 10% Pinot Noir for richness and structure.Bourgogne's cool climate produces grapes of crisp, high acidity; perfect for great sparkling wines. Vineyards used for Crémant are allowed the lowest yield per acre of any sparkling wine appellation. All grapes are picked by hand and quickly transported to the winery for immediate pressing to obtain only the clearest fresh run juice. The wine is made by traditional Champagne methods with a second fermentation in . . .
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