Blog Archive

Monday, November 20, 2017

Wines to Be Grateful For

The Best of the Best for Your Holiday Table
Happy Almost Thanksgiving!
Treat yourself to the crème de la crème this holiday season. These hard-to-find, top-scoring wines will  impress your clients, friends and family.

Quantities are limited so orders will be filled on first-come, first-served basis.
The 2014 Carte Blanche Proprietary Red Wine is crafted by Food & Wine's Winemaker of the Year Helen Keplinger. Most of the fruit is selecting from the finest vineyard sites, including Beckstoffer's Missouri Hopper Vineyard, To-Kalon, Nobles Ranch and Lone Oaks Vineyard, to name a few.

Offering generous black fruits, the 2012 Cabernet Sauvignon displays a deep, rich mouthfeel. It should improve in your cellar for a decade. 93 points Wine Enthusiast.
In the Saint Helena appellation of the Napa Valley lies a vineyard with a heritage stretching back to the early days of California - the historic Beckstoffer Bourn Vineyard.
Kata, created by David Beckstoffer, is worthy of the legacy. It has an elegant, almost feminine expression with notes of blueberry and blackberry combined with subtle hints of violet and rose petals. It's pure and silky on the palate, with a long finish and distinct floral notes. 94 Points Robert Parker
The Patria "Avoyelles" is crafted by superstar winemaker Tony Biagi. In his two decades as a Napa Valley winemaker, he has been the talent behind labels such as Duckhorn, PlumpJack, CADE, Hourglass and Paraduxx.
The 2014 Oakville Ranch Avoyelles is an intriguing blend of 56% Cabernet Franc, 35% Cabernet Sauvignon and the rest Petite Verdot. It is deep, full-bodied, velvety textured and voluptuous, with superb density and pure, deep blue and black fruits. 95 points Robert Parker.
You'll probably recognize Philippe's name as he has more 100 point scores than any winemaker in Napa's recent history with Dana Estates, Hundred Acre, Quintessa and Dalla Valle.
This wine has a loyal following and it's no surprise why.  Similar to those from the Graves region in Bordeaux, the wine is perfumy with aromatics of dark fruit, graphite, tar and creosote. The finish on this fabulous 2014 is bigger than previous years and we suggest decanting a good three hours prior to serving. 82% Cabernet Sauvignon, 15% Petit Verdot and 3% Merlot. 96 Points Robert Parker. 
Impress your friends, clients and family with wine from one of Napa Valley's most prestigious estates.
Crafted by former Opus One Viticulture and Oenologist, Mike Silacci, this vintage's Opus One has mesmerizing aromas of flowers, bark, currants and blackberries. Exquisite tension and finesse with an almost Burgundian texture, yet it's Napa in its soul with ripe fruit, stones, spices and Chinese tea leaf flavors. Savory and delicious. 97 Points from James Suckling  

Celia Welch is one of North America's most highly regarded winemakers; she's made wine for Scarecrow, Buccella, Barbour and Lindstrom to name a few. Today, she crafts fantastic wines from the esteemed Keever Estate, overlooking the beautiful town of Yountville in Napa Valley.
Bright purple aromas of boysenberry, mulberry, and warm summer briars invite a closer look at this fully ripe Cabernet.  Plush and satiny at entry, the purple fruit flavors are enveloped in mocha, vanilla and warm spice tones. Antonio Galloni 94 Points.
Kelly Barrett
Wine Club Manager
Bacchus & Venus Wines
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Wednesday, July 19, 2017

The Offering 2014

Sans Liege "The Offering" Rhone Blend Santa Barbara 2014

It's that wonderful time of year again! Curt Schalchlin just released the new vintage of his highly sought-after wine called The Offering. We tried the 2014 yesterday, and it's wonderful, once again. 

This years blend is 47% Grenache, 33% Syrah, 19% Mourvedre and 1% Viognier from some of our favorite Central Coast vineyards (White Hawk, Bien Nacido, Larner and Alta Colina).

Find out for yourself why this wine is a total CROWD PLEASER -- stock up for summer barbecues, Labor Day Weekend and the approaching cooler temperatures!

Such a unique wine deserves a creative description from its winemaker: 

Running through the kitchen you eye the blueberry pie, steam still rising, on the window sill. Your mom sees the mischievous look in your eye and shoos you away with her dish towel. The pie's scent mixes with the aromas of rainbow peppercorn, tapenade and fresh picked strawberries which sit in a bowl on the table. With a screech, the screen door slams and you pick up your Schwinn with the new tires and take off. Flying around the corner you get a whiff of the ocean and the seaweed drying on the sand only a few blocks away. You reach the hideout; your friends have already started the game-cards in hand and a pile of beef jerky and tootsie rolls on the table.

If you are a member of our Wine Club, you can hitchhike 2, 4, or 10 bottles along with your August Wine Club.
Not in the Wine Club but want to join?
Click here!

Normally $34, only $29 for Club Members
if you buy six bottles or more! 
Order Now
To order, give us a call at (415) 331-2001 or email me at

Kelly Barrett  
Bacchus & Venus Wines 
769 Bridgeway
Sausalito, CA 94965
Tel: (415) 331-2001  Fax: (415) 331-2098

Sunday, November 6, 2016

Ten Tips To Make It A Holiday To Remember

  • Every celebration starts well with the pop of sparkling wine. And, with its richness of texture, acidity and fine bubbles, it goes with most of what graces our Thanksgiving table. Pair it with raw oysters in a champagne and shallot vinaigrette as an appetizer. We’ve suggested the local Foundry, but we’ve curated a varied selection of both California and French Champagne for every budget.
  • Serve crab for your feast - the fishery is open and dungeness makes for fun festivities. If there’s butter involved, I root for buttery oaky Chardonnay. Our pick: Laird 
  • If your main course is a roast, lamb, venison or game bird, a more earthy Pinot or Dolcetto is in order. 
  • Even a dry bird is moistened by the high acidity and low tannins of a Pinot Noir. Your holiday ham will benefit from this match-up, as well. Our selection here. 
  • Add Port or Red Dessert Wine to your turkey brine; it will lend a toasty fruit flavor with a burnished glow. Drink the rest with your chocolate dessert. J.R Storey is our best seller.
  • Braise your root vegetables (carrots, parsnips, fennel, leeks, celery root) in a cast iron pan with two cups of Pinot Noir. Drink the rest with the bird or a brisket, both classic red wine pairings. Try the value priced Weatherborne or Outlier featured below. 
  • Turkey is fairly easy to pair with, but the array of side dishes are more complicated. The recommendations below are versatile enough to go with a variety of side dishes, from green bean casserole to a gourmet hazelnut and rosemary stuffing. 
  • Everyone will think you’re a real Martha Stewart (minus the jail-time) if you float some sliced peaches or berries in a martini glass filled with Moscato. Add a sprig of mint and piece of biscotti or shortbread and you’re done in time for the game. Click here for a selection of Moscato and after-dinner dessert wines 
  • Buy enough! You don’t have to open it all and there’s always Christmas and New Years. Better to have too much than too little. Here’s a handy formula:
    • Guests x hours x 2 = glasses. Glasses / 4 = bottles. Or, one bottle per average wine-drinking guest over the course of the afternoon/evening.

  • Reconstitute your leftovers with leftover white wine. It will moisten as you re-heat and add flavor, as well.