Sweet Summer Sippers 3-Pack

Click to SHOP

  

Domaine Pichot Vouvray Domaine Le Peu de la Moriette 2018

• Domaine consists of 60 acres of vineyard, all in Vouvray
• Clay limestone
• 25-50-year-old vines
• Pressed, then cold settled for 48 hours
• 80% fermented in stainless steel, 20% in 400l barrels
• Pear, quince, citrus pith

  

Marenco Brachetto d’Acqui DOCG 2018

•  “For those moments of carefree joy” - Wine and Spirits
• Pineto valley
• 100% Brachetto d’Acqui
• Macerated 4 days, then fermented at low temperature until 5.5% alcohol
• No added sugar
• Lightly sparkling
• Strawberry, raspberry, rose petal

  

Dr. Thanisch Feinherb Riesling 2018

• Bernkastel, Mosel
• Established in 1636
• No insecticides, herbicides, or chemical fertilizers used in the vineyards
• Vinification occurs in 350-year-old “doctorcellar”, a stone cellar carved into a hillside
• Peach, apricot, slate

Click to SHOP

Sicilian Scirocco (Not just a bunch of hot air) & Info on our Etna Whites 3-Pack

We love the pyrotechnic wines of Mt. Etna, but it would be a shame to forget about the wines from the rest of Sicily. The shop just received a large shipment from one of our favorite Sicilian producers: COS. This is the hottest week of the summer so far, so it seems appropriate to daydream about olive trees, fried eggplant, and spicy wine.

COS was founded in 1980 when three friends purchased an old estate in Vittoria, in southeastern Sicily. At the time, they were the youngest producers in the region. Sicilian wine was just beginning to wake from its post-phylloxera, post-war slumber, and its wines were often marked by a tarry rusticity that is the hallmark of inelegantly made Nero d’Avola. COS quickly established a new paradigm with fragrant, energetic wines based on two local red varieties: Nero d’Avola and Frappato.

Nero d’Avola is the darker varietal of the two. Giusto Occhipinti (the O in COS, and Arianna Occhipinti’s uncle) likens it to Syrah. It has many of the same structural and aromatic qualities, with dark plummy fruit, black pepper, and violets, as well as the ability to retain acidity in Sicily’s warm Mediterranean climate. Frappato is lighter, with red berries (especially strawberry) and intense florality, reminiscent of Cru Beaujolais.

COS bottles several monovarietal renditions of Nero and Frappato, but the varieties really shine when they’re blended. Sicily’s only DOCG, which COS was instrumental in establishing, is Cerasuolo di Vittoria (“cherries of Vittoria”), which must be a blend of 50-70% Nero d’Avola and 30-50% Frappato. Nero d’Avola provides structure and density while Frappato brings lift and aromatic potency. This inherent balance, especially when combined with limestone soils and COS’s attentive organic viticulture, makes for a sun-kissed, unabashedly Mediterranean wine with surprising vivacity and freshness.

Their pursuit of freshness does not end in the vineyard. COS was one of the first wineries in Italy to revive the ancient practice of fermenting and aging wines in unlined terracotta amphora (that’s big clay pots to you and me). The amphoras are neutral vessels that allow the wine’s fragrance to shine without the obstruction of oak, while their porosity provides small amounts of oxygen (as opposed to an anaerobic stainless steel tank).

The wines of COS are distinctive and iconic (much like their squat, old-timey bottles), and they have helped to revive the winemaking industry in Sicily. Fry up some eggplant, boil some pasta, and enjoy a bottle or two as the summer heat shimmers.

Click red names to shop:

COS Pithos Rosso Amphora 2016

COS Cerasuolo di Vittoria Classico 2015

COS Cerasuolo di Vittoria Classico delle Fontane 2012

Azienda Agricola COS Contrada Nero D'Avola 2011

 

Some of our other favorite Sicilian producers -

Arianna Occhipinti - the student becomes the master. Arianna formed her domaine at 22, after helping her uncle for several harvests. Her wines share many qualities with COS’s, from organic viticulture to cutting edge winemaking. Her Frappato is frankly Burgundian.

Arianna Occhipinti Frappato IGT 2017

 

Feudo Montoni -  a new addition to the shop. Value priced, well-made wines for a Tuesday pasta.

Feudo Montoni Lagnusa Nero d'Avola 2016

Feudo Montoni Vigna del Masso Catarratto 2017

 

Il Censo - Another organic producer, inspired by Umbrian legend Paolo Bea. Deep, dark, Syrah-y Nero d’Avola perfect for roasted lamb.

Il Censo Provvido 2016

 

Colosi - a shop favorite, punches well above its price. Screams for anything with grill marks.

Colosi Nero d'Avola 2018

 

Planeta - wonderfully floral Frappato makes a great red wine pairing for lighter fare, including rich seafood.

Planeta Frappato Sicilia Vittoria DOC 2017

 

Tasca d'Almerita - Salty, spicy Grillo from near Marsala. A maritime white for squid, shrimp, or even, gasp, green vegetables.

Tasca d'Almerita Mozia Fondazione Whitaker Grillo 2018

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Volcanic Etna Whites 3-Pack, SHOP HERE

“Etna is like an immense house cat who quietly roars and sometimes wakes up, yawns, with sluggish stretching and, of a distracted paw, now covers a valley now another, erasing villages, vineyards and gardens. And just as Eliot's cats have three different names: Etna, Mongibello, and the third secret. Immense. " Leonardo Sciascia

Tenuta di Fessina Erse Etna Bianco 2016

• Named for the Greek goddess of dew
• 80% Carricante, 20% Catarratto and Minnella
• Volcanic sand
• 50-100 year old vines
• 3,000 foot elevation
• Fermented and aged in stainless steel
• 91 points WE, 90 points VM
• Lemon, green pear, verbena

Benanti Etna Bianco 2018

• 100% Carricante
• Volcanic sand
• East and South Etna
• Fermented and aged in stainless steel
• 2,000-3,000 foot elevation
• 20-60 year old vines
• Green apple, white flowers, smoked salt

Tenuta de la Terre Nere Etna Bianco 2018

• 60% Carricante, 25% Catarratto, 10% Grecanico, 5% Minnella
• Volcanic sand
• North side of Etna
• 25-60 year-old vines
• Certified organic
• Fermented and aged in stainless steel
• 93 points JS
• Dried apple, preserved lemon, sea spray

SHOP HERE

Walla Walla Valley Summer Celebration Wine Packages

Walla Walla Red Wine 3-Pack, SHOP HERE

Vital Wines Quintessence Cabernet Sauvignon 2017

Vital is a non-profit winery founded by Ashley Trout of Brook & Bull working for better healthcare for vineyard and cellar workers. Many of the materials are donated by Washington state vineyards and wineries.

Time & Direction Syrah 2017

Time & Direction is a boutique, Rhone focused winery run by one-man-show, ex-sommelier, and former Thief employee Steve Wells. His Syrahs have already received high accolades from several wine publications, and he is just getting started.

Prospice Merlot 2017

Prospice Wines consists of the winemaking duo Jay Krutulis and Matt Reilly. Their first shared project was a WWCC Merlot, and now years later they continue to produce fantastic “f@#$@$% Merlot!” Take that Miles.

Walla Walla White Wine 3-Pack, SHOP HERE

itä 2 of 2 Semillon 2019

itä Wines is a new winery from WWCC Enology program graduate Kelsey Albro Itämeri. She crafts elegant, balanced wines from high elevation vineyards on Walla Walla’s east side.

Rotie Cellars Grenache Blanc 2018

Rotie’s Sean Boyd has been a driving force in Walla Walla’s Rhone scene for more than a decade, producing wines with power and finesse from some of the region’s finest vineyards.

Aluvé Estate Chardonnay 2018

Kelly and JJ of Aluvé Winery use estate-grown fruit from the vineyard adjacent to their home for this succulent, ripe Chardonnay. After 20+ years in the Air Force, harvest is a breeze.

Celebrate Rosé! Walla Walla 6-Pack, SHOP HERE

Lagana Pinot Noir Rosé 2019

Jason Fox sources the Pinot Noir for his rosé from Breezy Slope Vineyard, one of the highest elevation vineyards in Walla Walla. The elevation helps this notoriously finicky variety hold its acid, making it perfect for refreshing rosé.

Grosgrain Blush 2019

This dry, concrete fermented Grenache rosé from Matt and Kelly Austin is a cheeky nod to the California Blush wines of the past, though it’s done in the light, refreshing house style of this new winery.

Smak Summer Rosé 2019

A local rosé pack is not complete without one of Fiona Mak’s delicious bottles. Her label is rosé exclusive, with releases reflecting the changing seasons. Rosé all year!

Hoquetus Cabernet Franc Rosé 2019

Advanced Sommelier Robert Gomez’s new label, with its striking artwork and thoughtfully crafted wines, has quickly become a shop favorite. He hit it out of the park with this rosé from Blue Mountain Vineyard.

El Corazon Red Frog 2019

El Corazon is a party, and Spencer Sievers is the MC/DJ/disco ball/Winemaker. This Malbec rosé will cool you down like a lake in July. Rbbbbt.

The Walls Cruel Summer Rosé 2019

This blend of Grenache and Syrah from French Creek Vineyard is always one of our favorite rosés, and the new vintage has not disappointed. Consulting winemaker Todd Alexander has produced an aromatic, fresh pink to beat the Walla Walla heat.

A Portrait of Daniel Bouland

"It's clear by now that Daniel Bouland is one of Beaujolais' major as well as most consistent talents." David Schildknecht, Wine Advocate

"Daniel Bouland is one of the best winemakers in Morgon. Perhaps his profile is not as high as the likes of Lapierre or Foillard, but I think his wines are on the same quality level.” Neal Martin, Vinous Media

“Daniel Bouland is one of my favorite producers in the Beaujolais, and his wines deserve to be much better known. Working with almost seven hectares of predominantly very old vines in Morgon, Chiroubles and Côte de Brouilly, Bouland vinifies with whole bunches, pumping over twice a day and gives his wines a classical maceration of two to three weeks. After pressing, élevage is in foudre and cement tank. Concentrated and succulent, Bouland's wines are beautifully differentiated by site and age gracefully: 2011s from my own cellar are still drinking beautifully. Bouland proudly informed me that he's now using higher-quality corks, so that graceful evolution should be even more regular going forward. He prefers 2018 to 2017, finding the tannins finer, though I like both vintages about equally.” William Kelley, Wine Advocate

“Bouland’s wines may not be as fashionable as the likes of Foillard, Lapierre and Dutraive, but for me they are every bit as compelling—and rather more dependably microbiologically stable. Bouland works with old vines, organically cultivated and low-yielding, in prime lieu-dits within the crus of Morgon, Fleurie and Chiroubles. Vinification and élevage is traditional, eschewing chaptalisation, not to mention more insidious cellar tricks. His hard work issues in sappy, concentrated wines, full of character and seriously cellar-worthy: the 2011s, for example, are beginning to be youthfully approachable but will cruise along for another decade or two with ease. I admire these bottlings for the clarity with which they express their respective terroirs and drink them regularly, the Cuvée Corcelette from old vines in Morgon being my favourite.” William Kelley, Wine Advocate

All of Daniel Bouland’s wines are:

• hand picked
• fermented whole cluster
• aged in tank or neutral oak
• unfiltered

Morgon Corcelette Vieilles Vignes 2017

• 60-75 year old vines
• Sandy, granitic soils
• Aged in tank and foudre
• Cherry, cassis, loam
• 94 points WA

Morgon Les Delys 2017

• Planted in 1926
• Sable soils
• Low yields, around 1 ton/acre
• Wild plum, cured meat, dark chocolate
• 96 points WA

 

 

 

 

 

Brunch Drinks Pack a Punch

Brunch Sippers 3-Pack, SHOP HERE

There are some wines that are meant for contemplation, for decanting and incanting, for polished goblets and crystal flutes, for making new friends and for shaming your enemies - wines that scoff at crudité and salads, that demand steaming hunks of beef like a demi-god demands at a sacrifice.

These, however…these are decidedly not those wines. These are wines for a pool, or a boat, a sprinkler in the backyard, or a sprinkler in a pool on a boat. These are wines for grass and sunshine. These are wines for brunch and prolonged brunching. Brunch isn’t just a meal, it’s your own personal holiday, and you get to pick the date.

These wines are gulpable and unpretentious, the perfect base for a brunch drink, or brunch punch, if you will. Try one of these out the next time you’re tired of mimosas. Heck, try them out when you’re sick of orange juice – we won’t tell.

Zardetto Bellini

2 ripe white or yellow peaches

1 bottle Zardetto Private Cuvée Brut

Blanch peaches for 1 minute in boiling water. Remove to ice bath. Peel peaches, then cube, removing pit. Blitz in food processor or blender. In a flute, combine 1 part peach puree with 2 parts Zardetto. Presto!

Cappelletti Rosé Spritz

1 part Cappelletti (can substitute Aperol or Campari)

3 parts Rosé Limé

Serve with a slice of lemon or orange. Put on a caftan and pretend you’re in Miami.

Bugey Cerdon Sorbet Float (don’t you dare judge me)

Valpolicella lovers in need of a summer beverage – this one is for you! Add a small scoop of Colville St. Patisserie rhubarb sorbet to a mug of ice-cold Raphael Bartucci Bugey Cerdon. Or, if you’re feeling ambitious, make your own watermelon-orange sorbet.

Watermelon-Orange Sorbet

½ ripe watermelon, cubed

Zest from one small orange

Warm water, as needed

Place watermelon cubes on a lined baking sheet. Freeze for a minimum of 4 hours, or overnight. Place frozen watermelon chunks and orange zest in a food processor or blender, allowing 5 minutes to begin thawing. Blend until smooth, pressing down with a spatula and adding warm water in small increments to facilitate smoother texture. Santé!

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Brunch Sippers 3-Pack, SHOP HERE

Zardetto Private Cuvée Brut

• Located in Prosecco
• 60% Glera, 25% Chardonnay, 15% Moscato
• Fermented and aged in stainless steel
• 12g/l residual
• Navel orange, white peach, orange blossom

Rose Limé

• Entre-deux-Mers, Bordeaux
• Popular in the cafes and brasseries of Paris in the 1950’s
• Red fruit and citrus aromas
• Touch of fizz
• Lemon, grapefruit, cherry

Raphael Bartucci Bugey Cerdon

• Savoie
• 95% Gamay, 5% Poulsard
• Certified organic
• Taught by Pierre Overnoy and Marcel Lapierre
• No added sulfur
• Native yeast fermentation
• Method ancestral - bottled before primary fermentation has finished. Trapped CO2 provides effervescence.
• Disgorged
• Off dry
• Strawberry, plum, dried orange

Chablis & Chill with These Great Wines

Chablis & Chill 3-Pack, SHOP HERE

 

Laurent Tribut 2018

• Domaine formed by Laurent Tribut and Marie-Clotilde Dauvissat, Rene Dauvissat’s daughter
• Kimmeridgian clay limestone
• Hand-harvested, whole-cluster pressed
• Fermented in enamel-lined tanks
• Aged in used oak
• 92 IWW, 91 Jeb Dunnuck, 88-91 BH, 88-91 WA
• Sliced lemon, Jonagold apple, oyster shell

 

Pattes Loup Vent d’Ange 2018

• Kimmeridgian clay limestone
• Organic viticulture
• 50-year old vines on the hillside of Courgis
• Fermented and aged in ⅔ stainless steel and ⅓ concrete eggs
• Low sulfur - 9 mg/l free, 36 mg/l total
• 1,000 cases
• Lime zest, crunchy pear, sea salt

 

Jean-Paul & Benoit Droin 2017

• Kimmeridgian clay limestone
• 35-year old vines
• Native yeast fermentation
• Fermented and aged in tank to preserve freshness
• Full malolactic fermentation
• Aged 10 months on lees
• 92 JS, 87-90 BH, 90 VM, 89 WA
• White peach, orange zest, crema

The Thief Staff's Favorite Pairings for Grilling

The staff of the Thief likes to eat nearly as much as we like to drink wine. Spicy Spanish red wines are a no-brainer when you’re grilling, but here are a few more ideas to get you through the summer.

(Click name in red to shop)

Emily - Argentine-style steak with chimichurri sauce paired with Laurel Priorat.

Karin - Chipotle marinated flank steak and grilled tomatillo salsa with Lapostolle Carmenere.

Matt (that’s Curly to you) - Peppered ribeye with Produttori del Barbaresco Montestefano 2013, or coconut grilled shrimp with Pichot Vouvray.

Devin - Honey-cider vinegar glazed pork chops with Château d’Orschwihr Riesling.

 

As for me (Allan), I recently wrote about a great experience with slow-grilled pork brisket and lightly chilled Beaujolais-Villages from Foillard, but I also love harissa grilled lamb with Hervé Souhaut Syrah. I’m kind of surprised no one called for steak and Champagne!

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Spanish Reds for BBQ Season 3-Pack, SHOP HERE

 

Primitivo Quiles Raspay 2012

• Alicante
• 100% Mourvedre (Monastrell)
• 80 year old vines
• Destemmed, lightly crushed
• Aged 24 months in neutral American oak barrels
• 91 points VM
• Dried cherry, raspberry, leather

  

Vegas Altas Tempranillo 2018

• 100% Tempranillo
• Extremadura
• Biodynamic viticulture
• Clay soils
• Native yeast fermentation
• Fermented and aged in stainless steel
• Unfiltered
• Dried strawberry, cranberry, licorice

Camins del Priorat 2018

• Priorat
• 40% Garnacha, 20% Samsó (Carignan), 15% Cabernet Sauvignon, 15% Syrah, plus others
• Alvaro Palacios
• Regional blend of 101 blocks from 8 villages
• Organic viticulture
• Destemmed
• Fermented in stainless steel, cement, and large format oak
• Aged in barrels and wood vats
• 94 points JS, 91 points WA
• Raspberry, fennel, slate

Crazy STEALS from The Thief for the 4th of July

The Thief’s Invite to Big Steals: July 4th Blowout Deals! SHOP HERE

When in the company of thieves, do as they do: take as much as you can get away with in as little time as possible.  For the 4th of July, we invite you to do just that: steal from us by taking advantage of some great party drink packages that we’ve put together just for the holiday. Celebrate independently or in social distancing style with fanciful sparkling wine, Champagne, rosé, or one of our killer beer packages.  Your guests and your pocketbook will thank you for your thievery!

Revolutionaries vs. the Red Coats Sparkling Wine Package, SHOP HERE

Hattingley Valley Classic Reserve

• Hampshire, England
• 48% Chardonnay, 33% Pinot Noir, 17% Pinot Meunier & 2% Pinot Gris
• Chalk soils
• Traditional method
• 75% fermented in stainless, 25% in 3-4 year old French oak barrels
• Aged 48 months on lees
• 92 points WE, 91 points Decanter, 90 points WA
• Apricot, honeycrisp, sponge cake

Schramsberg Blanc de Blanc 2016

• North Coast, 72% Napa, 27% Sonoma, 1% Marin
• Chardonnay
• Traditional method
• 77% tank fermented, 23% barrel fermented
• Some malolactic fermentation
• Aged 24 months on lees
• 93 points JS, 91 points WS, 90 points W&S
• Meyer lemon, bosc pear, marzipan

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The Two Pierres Champagne 2-Pack, SHOP HERE

Pierre Gimonnet & Fils Cuvee Cuis 1er Cru

• Cuis village, Cote de Blanc
• Chardonnay, blanc de blanc
• Stainless steel fermentation
• 70% base wine, 30% reserve wine
• Aged 4 years on lees
• 91 points WS, 90 points WE, 90 points WA
• Green pear, lemon custard, crushed rock

Pierre Peters Cuvee Reserve Grand Cru

• Les Mesnil-sur-Oger Grand Cru, Cramant Grand Cru, Avize Grand Cru and Oger Grand Cru
• Chardonnay, blanc de blanc
• Stainless steel, barrel, and concrete fermentation
• Reserve wines going back to 1988, includes 22 vintages
• 85% malolactic fermentation
• Aged 24 months on lees
• 92 points WS, 92 points JS, 91 points WA, 91 points W&S, 90 points WE
• Candied grapefruit, dried white flowers, salted almond

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Fanciful Sparkling Wine 6-Pack, SHOP HERE

Pierre Sparr Brut Reserve

• Cremant d’Alsace
• 80% Pinot blanc, 20% Pinot noir
• Chalky clay
• Traditional Method
• Whole cluster pressed
• Blended after 6 months, bottled fermented, 12-16 months on lees
• 90 points Decanter, 90 points William Wong
• Gravenstein apple, quince, ginger

Domaine J. Laurens Brut

• Cremant de Limoux
• 60% Chardonnay, 30% Chenin blanc, 5% Mauzac, 5% Pinot noir
• Traditional method
• 12 months on lees
• 91 points WE
• Lemon, pineapple, cardamom pod

ZaZaZu Demi-Sec

• Algani, central Crete
• Vilana, Vidiano, Muscat of Spina
• Clay loam
• Vegan
• Hand harvested
• 87 points Decanter, 15 points Jancis Robinson
• Peach, nectarine, cherry blossom

Domaine Melaric Globules Rose

• Saumur Puy-Notre-Dame, Loire
• Cabernet Franc
• Organic viticulture
• Native yeast fermentation in tank
• Bottled before dryness, continues ferment in bottle
• Disgorged
• No added sulfur
• Wild strawberry, blood orange, earth

Francois Montand Brut Rose

• Jura, Gascony
• Grenache, Cinsault
• Traditional method
• 9 months on lees
• Raspberry, dry cherry, watermelon rind

Je t’Aime Brut Rose

• Cremant de Limoux
• Pinot noir
• Traditional method
• Aged 18 months on lees
• Strawberry, rainier cherry, vanilla bean

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Rad Rosé 6-Pack, SHOP HERE

And Why Am I Mr. Pink? 2019

• Columbia Valley
• Sangiovese, Syrah
• 91 points WE
• Pomegranate, watermelon and rind, mint

Chateau Gassier Esprit 2019

• Cotes de Provence
• 40% Grenache, 31% Syrah, 12% Cinsault, 6% Semillon, 5% Vermentino, other
• Clay and limestone pebbles
• Cold direct press
• Cool stainless steel fermentation
• 89 points WE
• Pink grapefruit, peach, white pepper

Mas La Chevaliere 2019

• IGP, Languedoc
• 60% Grenache, 25% Syrah, 15% Cinsault
• Clay and limestone
• 25 year old vines
• Whole cluster pressed, 4 hours skin contact
• Blocked malolactic fermentation
• Stainless steel fermentation and aging
• Bing cherry, raspberry, preserved lemon

Chateau Presquie Le Paradou 2019

• Near Minervois
• Cinsault
• 25 year old vines
• Aged 5 months in tank

Gerard Bertrand Cote de Roses 2019

• Languedoc
• Grenache, Syrah, Cinsault
• Stainless steel fermentation
• 91 points WE, 90 points Wilfred Wong
• Rainier cherry, citrus pith, sweet pea

J. Mourat Collection 2019

• Val de Loire
• 40% Pinot noir, 40% Cabernet Franc, 20% Gamay
• Organic viticulture
• Destemmed before pressing
• Cool spontaneous fermentation
• Aged 5 months in tank
• Strawberry, raspberry, fine herbs