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for our wine lovers we got in a new wine from Bedrock Wine Co

Bedrock Wine Co.

2013 Pagani Heritage Wine
Sonoma Valley

This venerable and famed vineyard, planted in the 1880’s, produced perhaps the finest wine we have made yet from the site. As is typical with the vineyard, its ash-rich grey soils and its rostrum of particularly dark mixed blacks varieties the wine is on the burly side of elegance. More Waylon Jennings than Willie Nelson, more Wagner than Mozart. This wine separates itself from the 10, 11, or 12 as in 2013 the stentorian tone found the higher angels of perfume and the flavors run the gamut from an earthen core to celestial heights.

The Wine Advocate, 94-96 points

The 2013 Proprietary Red Pagani Heritage rivals the incredible 2012. An ancient vineyard of mixed black grapes planted in the 1880s, this full-bodied, multifaceted wine offers a stunning display of blue, red and black fruits intermixed with floral notes, a juicy, exuberant personality, and, most importantly, a boatload of pleasure. Drink it over the next decade.

after a long wait we finally got it back to San Francisco. Chateau Jiahu from Dogfish Head Brewery back in.

Chateau Jiahu

Let’s travel back in time again for another Dogfish Head Ancient Ale (Midas Touch was our first foray and Theobroma our most recent). Our destination is 9,000 years ago, in Northern China! Preserved pottery jars found in the Neolithic villiage of Jiahu, in Henan province, have revealed that a mixed fermented beverage of rice, honey and fruit was being produced that long ago, right around the same time that barley beer and grape wine were beginning to be made in the Middle East!

Fast forward to 2005. Molecular archaeologist Dr. Patrick McGovern of the University of Pennsylvania Museum of Archaeology and Anthropology calls on Dogfish Head to re-create another ancient beverage, and Chateau Jiahu is born.

In keeping with historic evidence, Dogfish brewers use orange blossom honey, muscat grape juice, barley malt and hawthorn fruit. The wort is fermented for about a month with sake yeast until the beer is ready for packaging.