For your enhanced dining experience, we have organized our wine list by taste and style, to help you select varieties most enjoyable to you. You will find similar wines, grouped together along with recommendations for food pairings. We encourage you to experiment.
 

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These wines have more depth of flavor and substantial aromas with a lasting finish. They are appropriately coupled with robustly flavored foods nicely complimenting heartily seasoned pizzas and pastas as well as lamb, beef and veal dishes.
      BOTTLE
201 Cabernet Sauvignon, Yalumba, the Y series, South Australia 2006   37.00
  Ripe and generous on a medium-weight frame, offering currant and herb flavors against refined tannins.    
202 Cabernet Sauvignon, Avalon, Napa Valley 2007   40.00
  Its dark ruby/plum color is followed by sweet aromas of black currants, smoke, damp earth, licorice, and spice. Medium-bodied and pure with silky tannins as well    
203 Cabernet Sauvignon, Pennywise, Napa Valley 2005   42.00
  The '05 Pennywise Cab blends fruit from the Solari Vineyard in Calistoga and the Gamble Vineyard in Yountfille and ages the wine in 70% new/30% one-year-old French oak barrels. It's well built with a core of black cherry and cassis fruit, oak accents and supply tannins that make this enjoyable now.    
205 Cabernet Sauvignon, Oberon, Napa Valley 2006   44.00
  An outstanding Cabernet Sauvignon that boasts a beautifully rounded mouthful and layers of rich, complex flavors.    
204 Cabernet Sauvignon, Freemark Abbey, Napa Valley 2004   46.00
  90 points from Robert Parker, Deep ruby purple in color with loads of licorice, black currant, cedar, and spice, this wine has beautiful texture, medium to full body, and a heady finish, a return of the currant fruit found on the nose & a slight hint of caramel.    
206 Cabernet Sauvignon, Sanctuary, Napa Valley 2004   64.00
  Aromas of cherry fruit with cedar, gingerbread and licorice call for attention, and are quickly followed by slightly toasty oak with some traditional cola notes. In the mouth, there is concentrated richness, familiar to both Napa Cabernets and more particularly to Rutherford, with well integrated tannins.    
207 Cabernet Sauvignon, Oberon Hillside Reserve, Napa Valley 2005   64.00
  91 points Wine Spectator. Dark and intense, deeply concentrated and tightly focused, showing a complex mix of dried currant, wild berry, savory herb and spice notes, with a dash of cedary, smoky, toasty oak. Firmly tannic.    
208 Cabernet Franc, Dare, Napa Valley 2005   44.00
  Definitely one of my very favorite Cab. Francs, this vintage is bright with red plum flavors, smooth tannins and some exotic spices on the finish. Not the least bit green or vegetal, this bottling will inspire those who think they don't like Cab Franc to reconsider.    
209 Merlot, Red Rock, Reserve, California 2006   36.00
  Lush concentration of black plum and boysenberry are complimented by soft, rounded tannins.    
210 Merlot, Bin 36, Sonoma and Paso Robles 2005   38.00
  The supple approach gives way to an almost time released array of black currants, black cherries, plumy mocha dusted minerals that linger through the dense core and linger through the long finish.    
211 Zinfandel, Candor, California m/v   36.00
212 Zinfandel, Charter Oak Winery, Napa Valley 2006   74.00
  This is black balanced ooze in a glass with a silky and satin finish. Aged exclusively in French oak burgundy barrels.    
213 Pinot Noir, Moobuzz, California 2007   40.00
  The palate is fleshy and rustic with ripe Rainer and sour cherry notes, light rye, and jasmine, with generous sappy French oak flavors on the finish.    
214 Pinot Noir, Angelini, Napa Valley 2007   40.00
  Feminine and elegant wine, proof of Napa’s commitment to making great Pinot Noirs.    
215 Pinot Noir, Pali, Cargasacchi Jalama Vineyard, Santa Barbara 2006   43.00
  Deeply layered and complex. On the nose and palate are loads of dark fruit and a touch of earthiness. Good structure with some fine-grained tannin and bright acidity.    
216 Pinot Noir, Gundlach Bundschu, Sonoma Valley 2005   48.00
  Aromas of black cherries, dried rose petal and black spice lead to broad juicy dark fruit flavors with complex minerality and classic Burgundian character. Best after 2008 and enjoy with roast pork, lamb sauce dishes.    
217 Pinot Noir, the Four Graces, Willamette Valley, Oregon 2006   54.00
  Wild strawberries, red cherry great tannins with earthy leather finish.    
218 Pinot Noir, Benziger Signaterra, Russian River Valley 2006   58.00
  100% Certified Organic and Biodynamic farmed grapes. Bella Luna Vineyard, they describe it as “Elegant, Confident, and Graceful”.    
219 Pinot Noir, Sea Smoke, Southing, Santa Barbara 2006   74.00
  This exceptional site features southern exposure, rich clay soils, low crop yields and the cool microclimate of the Santa Ynez River canyon!    
220 Pinot Noir, Calera Mills, Hollister California 2003   74.00
  That’s certainly true of the 2004, which displays spicy raspberry, cherry and rhubarb flavors and plenty of bright acidity. It’s a well-structured wine that still retains its suppleness. Like most of the other Calera Pinots, this one underwent whole-cluster fermentation.    
       

These wines have more depth of flavor and substantial aromas with a lasting finish. They are appropriately coupled with robustly flavored foods nicely complimenting heartily seasoned pizzas and pastas as well as lamb, beef and veal dishes.
      BOTTLE
301 Dolcetto D’Alba, Fontanazza, Marcarini, Toscana 2007   36.00
  The Fontanazza selection is not aged in oak in order to offer a fresh, fruity, inviting and easy-to-drink wine. This wine presents a magnificent ruby-red color with lovely violet reflections and fruity sensations with evident signs of sweet spices.    
302 Barbera d’Asti Superiore, Michele Chiarlo, (Piemonte) 2006   38.00
  An intense yet airy, vinous bouquet and a medium-bodied, robustness that is exceptionally pleasant on the palate. Harmonious quality of considerable elegance.    
303 Montepulciano d’Abruzzo, Quattro Mani, Abruzzi 2007   38.00
  Made almost entirely from grapes grown on the estate vineyards of Velenosi and was fermented in stainless-steel tanks, ensuring the wine's fresh and youthful style. It has enticing aromas and bright flavors of fresh fruit, including tart black cherry.    
304 Morellino di Scansano, Fattoria le Pupille, Toscana 2006   40.00
  A traditional blend of mostly Sangiovese, and a bit of Alicante and Malvasia Nera. This juicy, medium-bodied red offers plenty of ripe fruit with the telltale warmth and volume of Tuscany's Maremma. This immensely pleasing red is best enjoyed on the young side.    
305 Antinori Villa, IGT Toscana 2006   44.00
  55% Sangiovese, 25% Cabernet Sauvignon, 15% Merlot, 5% Syrah. Intense ruby red color with purple hues. The nice hints of red berries and vanilla aromas from the oak are accompanied by good structure. The palate is complex and stylish with soft tannins.    
306 Pogio ai Ginepri, Bolgheri, Toscana 2006   44.00
  50% Cabernet Sauvignon, 25% Merlot and 25% Syrah. The color is of a intense and deep red with purple hues. On the nose aromas of ripen red berry fruit like wild cherries beside spicy hints of white pepper and eucalyptus. Well-structured wine with soft and ripe tannins and a pleasant freshness.    
307 Palazzo della Torre, Allegrini, Veneto 2006   44.00
  Dense and deep ruby red color, loaded with luscious aromas of currant blackberry and licorice; selected as Wine Spectator top 100 wine for 7 years in a row.    
308 Le Volte IGT Tenuta dell’Ornellaia, Toscana 2007   48.00
  51% Sangiovese; 34% Merlot; 15% Cabernet Sauvignon The vintage presents ample, slightly spicy fruity aromas, and is round and full on the palate, combining Sangiovese's Mediterranean generosity with Cabernet Sauvignon's structure and Merlot's softer notes to make for an extremely pleasant wine.    
309 Chianti Classico, Le Corti, Toscana 2006   40.00
  89PTS WINE SPECTATOR. It offers forest fruits, with a light toasty oak character; medium bodied, with fine fruit- and mineral-coated tannins and a clean finish.    
310 Chianti Classico Riserva, Nozzole, (Toscana) 2004   42.00
  Intense ruby color, forest berry notes with spicy overtones. Full-flavored, soft, with well-balanced acidity. Clean and persistent aftertaste. Great with pizzas and game dishes.    
311 Chianti Classico, Peppoli Antinori, Toscana 2005   44.00
  A blend of 90% Sangiovese, 10% Merlot and Syrah. Dark and clear black cherry red, with intense red fruit aroma, especially red currants and raspberries, are amplified by light hints of vanilla and coffee sensations.    
312 Chianti Classico Riserva, Nozzole, Toscana 2004   46.00
  This wine shows crisp, ripe red berry and cherry fruit flavors and aromas sustained by a fresh, acidic note offset by classic Sangiovese notes of earth, mushrooms and leather, with an elegant tannic backbone.    
313 Chianti Classico Riserva, Felsina, Toscana 2004   49.00
  90 points Robert Parker's Wine Advocate: "Felsina’s Chianti Classico Riserva reveals gorgeous sweet fruit, flowers and delicately laced toasted oak with lovely inner sweetness and perfume.    
314 Chianti Classico, Riserva, Castellare, Toscana 2003   58.00
  Deep ruby red in color, made primarily from Sangioveto, displays richness backed by solid tannins, plenty of spice with aging potential.    
315 Chianti Classico Riserva, Badia a Coltibuono, Toscana 2005   59.00
  Beautiful development of cherry, spice and leather that is illuminated by just the right touch of toasty oak and milk chocolate. A rich, yet well-comported mouth expresses a structured and harmonious range of boysenberry, bramble, cherry and raspberry. Muscular, yet lithe tannins repeat the sublime grip.    
316 Chianti Classico, Riserva, Antinori Tenute Marchese, Toscana 2003   64.00
  From one of Tuscany's most famous producers, here is a Chianti Classico Riserva from a very good vintage that offers ripe cherry fruit and subtle spiciness. Pair this with pastas with Bolognese sauce, veal medallions or roast pork.    
       
These wines are our heaviest and most flavorful selection. They require the most hearty flavored foods to maintain their intensity. These wines are best enjoyed with heavily seasoned pastas, pizzas and red meat dishes.
      BOTTLE
317 Gattinara Travaglini, Piedmont 2005   52.00
  Family owned Travaglini is internationally renowned for classic wines made from the Nebiolo grape. Full bodied with intense flavors of cherry and spice!    
318 Nero D’Avola, Saia, Sicilia 2005   56.00
  Saia is opaque deep violet in color with aromas of dark and bitter red cherry, spearmint, spice and oak nuances. These lead into a velvety palate of lush, exotically concentrated fruit balanced by a fine acidic underpinning and ripe, sweet tannins.    
319 Le Serre Nuove dell’Ornellaia, Tenuta dell’Ornelaia, Bolgheri, Toscana 2003   68.00
  94 pts. Parker on 1/31/2009. The 2006 Le Serre Nuove, the estate’s second winefrom Ornellaia, will challenge many of the top bottlings in this vintage for years to come. The 2006 is a rich, sumptuous wine bursting with ripe dark fruit, smoke, tobacco, grilled herbs, new leather, minerals and tar. The wine possesses superb density and explosive, utterly irresistible personality.    
320 Barbaresco, Produttori Del Barbaresco, Piedmont 2004   57.00
  Barbaresco is made from 100% Nebbiolo grapes, grown in the DOCG. Barbaresco's district. Nebbiolo, which has grown since the 13th century in the Piedmont region of Italy, is a late maturing grape, very sensitive to different soil and climate and with a complex and fascinating range of flavors.    
321 Barbaresco, Beni di Batasiolo, Piedmont 2003   60.00
  This is one of the most important red wines in Italy. It is made from Nebbiolo grapes grown on the hills of the area of Barbaresco.    
322 Barbaresco, Ca’vergana, Piedmont DOCG 2000 and 2003   69.00
  This wine is made from 100% Nebbiolo grape, aged 12 months in oak barriques and 12 months in oak barrels, an intensfull-bodied wine with smooth finish!    
323 Brunello di Montalcino, Tenute Silvio Nardi, Toscana 2003   72.00
  "Nardi’s 2003 Brunello di Montalcino is an elegant, finessed wine with remarkable clarity and precision in its ripe fruit. It offers notable persistence on the palate and a long, lingering finish. Anticipated maturity: 2008-2018." Robert Parker 91 Points    
324 Brunello Di Montalcino, Fatoria dei Barbi Toscana 2003   89.00
  A dark ruby, displays a perfumed nose along with dark fruit and scorched earth nuances on a structured, long frame supportedby building tannins. Best after 2008. Score: 90. - James Suckling, April 30, 2006.    
325 Brunello di Montalcino, Altesino, Toscana 2003   89.00
  Ruby red color tending towards garnet with age; the bouquet is wide, ethereal, composite with fragrances of violets, undergrowth and vanilla; it is dry in the mouth, warm and velvety, revealing a rich and excellent character.    
326 Barolo, Vieti Castiglione, Piedmont 2004   82.00
  Vietti's 2004 Barolo Castiglione is superb. This impressively rich, concentrated Barolo is fresh and perfumed, with plenty of sweet fruit supported by awesome structure and power.    
327 Barolo, Michele Chiarlo Tortoniano, Piedmont 2003   84.00
  Refined, high toned red currant and berry flavors and aromas mark this balanced, elegant wine and lead into suggestions of violets, rose petals, spice and leather set in finely delineated tannins.    
328 Amarone della Valpolicella Classico, Villalta, Veneto 2004   41.00
  This is like all Amarone's a powerful wine. But round and good with taste of cherry and spice, with a hint of oak in the finish. Best with a good steak.    
329 Amarone della Valpolicella Classico, Masi Costasera, Veneto 2004   79.00
  Amarone it has a unique smoothness – for such a big wine– that comes across on the palate. Don’t get me wrong it does have the fullness you’d expect, however the sweet fruit makes it enticing. If you’re a Cabernet Sauvignon drinker, give this a try.    
330 CA’Marcanda, Magari, Gaja, Toscana 2005   76.00
  A broad structure with pinpoint tannins and active acidity that makes each sip more appealing creating a desire for the next one!    
331 Ripassa Valpolicella Superiore, Zenato DOCG Toscana 2005   76.00
  80% Corvina, 10% Rondinella and 10% Sangiovese. The wine offers rich aromas of blackberry jam, currant and chocolate that linger in the palate and are sustained by a round and structured body.    
332 Guidoalberto, Tenuta san Guido, Toscana 2005   82.00
  By the same producers of the famed "Sassicaia", the grapes are grown in a vineyard on lands adjacent to the Sassicaia vineyard. The grape varieties are approximately 45% Merlot, 45% Cabernet Sauvignon and 10% Sangiovese. "Wonderful aromas of crushed blackberry and cherry follow through to a full-bodied palate, with velvety tannins and a long finish."    
333 Barbera d’Alba, La Spinetta DOC, Piedmont 2004   88.00
  A great wine, warm, rich, sexy and feminine…100% Barbera – is aging in entirely new, medium toasted French oak for 16-18 months.    
 

AMERICA
501 Cabernet Sauvignon, Avalon, 100% Napa Valley 2007

10.00
  Its dark ruby/plum color is followed by sweet aromas of blackcurrants, smoke, damp earth, licorice, and spice. Medium-bodied and pure with silky tannins as well as a surprisingly long finish.  
502 Cabernet Sauvignon, Pennywise, 100% Napa Valley, 2005 12.00
  The '05 Pennywise ages the wine in 70% new/30% one-year-old French oak barrels. It's well built with a core of black cherry and cassis fruit, oak accents and supply tannins that make this enjoyable now.  
503 Merlot, Red Rock, Reserve, California, 2006 9.00
  Lush concentration of black plum and boysenberry are complimented by soft, rounded tannins.  
504 Pinot Noir, Angelini, Napa Valley 2007 10.00
  Feminine and elegant wine, proof of Napa’s commitment to making great Pinot Noirs.  
505 Pinot Noir, Pali, Cargasacchi Jalama Vineyard, Santa Barbara 2006 13.00
  Deeply layered and complex. On the nose and palate are loads of dark fruit and a touch of earthiness. Good structure with some fine-grained tannin and bright acidity.  
 
ITALY
506 Barbera d’Asti Superiore, Michele Chiarlo, Piedmont 2006 9.00
  An intense yet airy, vinous bouquet and a medium-bodied, robustness that is exceptionally pleasant on the palate.  
507 Montepulciano d’Abruzzo, Quattro Mani, Abruzzi 2007 9.00
  Made almost entirely from grapes grown on the estate vineyards of Velenosi and was fermented in stainless-steel tanks, ensuring the wine's fresh and youthful style. It has enticing aromas and bright flavors of fresh fruit, including tart black cherry.  
508 Morellino di Scansano, Fattoria le Pupille, Toscana 2006 10.00
  A traditional blend of mostly Sangiovese, and a bit of Alicante and Malvasia Nera. This juicy, medium-bodied red offers plenty of ripe fruit with the telltale warmth and volume of Tuscany's Maremma.  
509 Pogio ai Ginepri, Bolgheri, Toscana 2006 12.00
  50% Cabernet Sauvignon, 25% Merlot and 25% Syrah. The color is of a intense and deep red with purple hues. On the nose aromas of ripen red berry fruit like wild cherries beside spicy hints of white pepper and eucalyptus.  
510 Palazzo della Torre, Allegrini, Veneto 2006 13.00
  Dense and deep ruby red color, loaded with luscious aromas of currant blackberry and licorice.  
511 Chianti Classico, Le Corti, Toscana 2006 10.00
  89PTS WINE SPECTATOR. It offers forest fruits, with a light toasty oak character; medium bodied, with fine fruit- and mineral-coated tannins and a clean finish.  
512 Chianti Classico Riserva, Nozzole, Toscana 2004 14.00
  This wine shows crisp, ripe red berry and cherry fruit flavors and aromas sustained by a fresh, acidic note offset by classic Sangiovese notes of earth, mushrooms and leather & an elegant tannic backbone.  
PORTUGAL
513 Porto, Fonseca Bin 27 Finest Reserve 12.00
       
 

CORKAGE FEE $15.00

A few words:

For your enhanced dining experience, I have organized our wine list by taste and style, to help you select varieties most enjoyable to you. You will find similar wines, grouped together along with recommendations for food pairings. We encourage you to experiment something new and please ask me for some hints in case you need it. Thanks and enjoy!

Produced by:
Sorin Costache