This hand-picked wine is ready to
To see other personal wine recommendations we are offering customers CLICK HERE Each
wine has been carefully selected to recommend. You might want to mix and match.
Need help? Call
1 800 434 9463 (WINE)
and ask for your Wine Advisor, Ty.
My job is to learn your palate. Please
tell me what you are looking for, i.e., specific grapes, countries, and/or
price points. We
guarantee all wines we recommend, you never get stuck
with wine you do not enjoy. Simply let us know if you are not happy and we will
pick up the wine at our cost and put you into something else. I will also
always match a legitimate price. We stand behind our customers 100%.
The Venge‚Äôs Father and Son
Master California Winemakers
The name Venge is synonymous with some of the
greatest wines ever made in California. Nils Venge was the first winemaker to
ever get a 100 point score by Robert Parker for a California wine, the 1985
Groth Cabernet Reserve. Today his son Kirk Venge has taken over the family
operation making mind blowing quality. Today I have secured the 2011 Venge Chardonnay ‚ÄėMaldonado Vineyards‚Äô to
offer. This is cool climate Chardonnay at its finest. Made like a Grand Cru
white Burgundy, gloriously rich yet superbly balanced, a must for lovers of
great white wine. Extremely limited and hard to get!
The Venge (‚Äúven-ghee‚ÄĚ) family has
farmed vitis vinifera varieties (those used for wine production) in Napa
Valley for nearly a half-century, a journey that began when Knud Venge migrated
from Denmark to the United States in the early 1900‚Äôs. A few generations
later, the family's viticultural roots intensified after the purchase of a
17-acre vineyard in the Oakville District of Cabernet Sauvignon and Merlot in
the mid 1970‚Äôs. This fortunate acquisition casted the family among the
winemaking pioneers of Napa Valley.
Knud Venge‚Äôs great-great grandson,
Kirk Venge (pictured), gravitated to winemaking at an early age as a matter of
course since farming and winemaking was in his bloodline. In the subsequent
years, he proved to be a talented winemaker making wines in his own style and
with a vision to build a legacy in the valley. ‚ÄúWhen I was growing up,
working in the vineyard and winery gave me a wonderful sense of partnership in
my family‚Äôs way of life; it was hard work, but I loved it.‚ÄĚ In 2008,
Kirk achieved his lifelong dream when he acquired full-ownership of Venge
Vineyards. Presently, he continues the family‚Äôs Napa Valley heritage focusing
on select vineyard sites that produce fruit worthy of bearing the family name.
The unique farming practices used by
Venge strengthen the dynamics of both the vineyards and their wines. One
example is the dry farming (or as close to dry farming as environmentally
possible) method which promotes a natural path to vine regulation and vigor
control for optimal fruit yields. Another incorporates crop covers of
oats, vetch, and winter peas planted alongside seasonal the mustard plants, to
provide organic matter and soil structure that promote root growth, and provide
vibrant habitat for beneficial insects and birds that in turn create biological
control against vine pests. Naturally, herbicide use of any kind is strictly
The Dijon Clones of
this wine are modern strains of Chardonnay carefully isolated from grapevine
nursery blocks in France. These strains are selected for their incredible
ability to produce the best of what the varietal has to offer and have become
quite popular with cool climate growers today. Working with long-time Napa
Valley father and son grape growers, Lupe and Hugo Maldonado, is
quite a privilege for Kirk Venge. Combined, the duo has over 52 years of grape
When harvested, the grapes were
traditionally whole-cluster pressed and pumped into Italian stainless steel
tanks to cold settle prior to filling into ‚Äúonce‚ÄĚ used French oak barrels ‚Äď the
prescription for a Burgundian-style of winemaking. However, they‚Äôre careful not
to ‚Äúpush‚ÄĚ too much oak into this wine and smother its finer attributes.
Instead, b√Ętonnage (the gentle stirring of the lees) is employed in the early
stages of ageing to further develop refined richness and length of body to the
mid-palate while keeping the wine clean and fresh. The fermented wine was then
moved to neutral French oak barrels and allowed to undergo partial malolactic
fermentation (a partial secondary fermentation to preserve the wines
natural acids, adding necessary verve and backbone).
of pineapple jam and roasted peach flavors in this rich, oaky Chardonnay.
Nothing shy about its fruity power, with rich vanilla and caramel oak barrel
Heimoff /Wine Enthusiast
of ripe peach and citrus blossom follow through to a pithy citrus edge in this
white, which is firm, intense and marked by vibrant acidity. Drink now through 2018.
300 cases made.‚ÄĚ ‚Äď
James Laube / Wine Spectator