Marginalia...in the Spotlight

SHOP MARGINALIA LIGHT RED 3-PACK HERE

Tim Doyle is a true iconoclast of the Walla Walla wine scene. I have yet to come across another winemaker in the valley who thinks about and makes wine with his heady, scientific attention to detail and form while maintaining such a modest and quiet demeanor. His youthful project, Marginalia Winery, produces only a handful of bottlings that upend the norm of what is produced in our area and we are incredibly proud to represent them here at The Thief. Perfect for pairing with a variety of dishes, we welcome you to get adventurous this week with Walla Walla wines and put Marginalia on the table!

Tim splits his time between his winemaking passion and his job as a professor at Whitman College(ancient philosophy and foundations of mathematics), as well as being a husband and father. His commitment to minimal intervention, brainy, somewhat natural wine is a beautiful thing to witness – and it may get you into an epically detailed conversation on the world of wine if that’s what you come looking for.  Most of all, however, his wines are delicious, incredibly fun, and worth exploring. We hope you will think so too!

In Tim’s own words: “Lighter red wines and amber wines are not accidental points of focus for Marginalia.  I work primarily with these styles of wine because I think they taste good with the foods I tend to eat: rustic breads, strongly flavored vegetables, salty cheeses, olives, lots of herbs and garlic, umbellifer spices, and glugs of olive oil.  The wines taste good on their own too, but the real test of a wine is whether it makes a simple meal into a memorable one”.

Light Red Wine 2018

• Breezy Slope Vineyard, one of the highest elevation vineyards in Walla Walla (1700’)
• 67% Pinot Gris, 33% Pinot Noir
• Harvested at 23 degrees Brix, 3.3 pH, and 6.9 g/L titratable acidity on September 10, 2018
• 100% whole cluster co-fermented for one week
• Pressed to barrel at 10 Brix.
• Aged in a mix of neutral 225 L American and French oak barrels
• Lees stirred every other week
• Total sulfur dioxide additions under 40ppm
• Bottled unfiltered, with a small quantity of light lees

SHOP MARGINALIA LIGHT RED 3-PACK HERE

Walla Walla Iconoclast: Marginalia Winery

MARGINALIA 3-PACK, SHOP HERE

 

Tim Doyle is a true iconoclast of the Walla Walla wine scene. I have yet to come across another winemaker in the valley who thinks about and makes wine with his heady, scientific attention to detail and form while maintaining such a modest and quiet demeanor. His youthful project, Marginalia Winery, produces only a handful of bottlings that upend the norm of what is produced in our area and we are incredibly proud to represent them here at The Thief. Perfect for pairing with a variety of autumnal dishes, we welcome you to get adventurous this week with Walla Walla wines and put Marginalia on the table!

Tim splits his time between his winemaking passion and his job as a professor at Whitman College(ancient philosophy and foundations of mathematics), as well as being a husband and father. His commitment to minimal intervention, brainy, somewhat natural wine is a beautiful thing to witness – and it may get you into an epically detailed conversation on the world of wine if that’s what you come looking for.  Most of all, however, his wines are delicious, incredibly fun, and worth exploring. We hope you will think so too!

In Tim’s own words: “Lighter red wines and amber wines are not accidental points of focus for Marginalia.  I work primarily with these styles of wine because I think they taste good with the foods I tend to eat: rustic breads, strongly flavored vegetables, salty cheeses, olives, lots of herbs and garlic, umbellifer spices, and glugs of olive oil.  The wines taste good on their own too, but the real test of a wine is whether it makes a simple meal into a memorable one”.

Light Red Wine 2018

• Breezy Slope Vineyard, one of the highest elevation vineyards in Walla Walla (1700’)
• 67% Pinot Gris, 33% Pinot Noir
• Harvested at 23 degrees Brix, 3.3 pH, and 6.9 g/L titratable acidity on September 10, 2018
• 100% whole cluster co-fermented for one week
• Pressed to barrel at 10 Brix.
• Aged in a mix of neutral 225 L American and French oak barrels
• Lees stirred every other week
• Total sulfur dioxide additions under 40ppm
• Bottled unfiltered, with a small quantity of light lees

Red Wine 2017

• 100% Syrah, Shiraz 07
• Eritage Vineyard
• 24.3 Brix at harvest
• 70% whole cluster fermentation
• 3.48 ph
• Aged in neutral American oak barrels

 

Red Wine 2018

• 70% Nebbiolo, 30% Syrah
• Breezy Slope Vineyard
• 23.9 Brix at harvest in November
• 3.11 ph, 9.5 g/l TA
• Destemmed
• Aged with some new Oregon white oak

MARGINALIA 3-PACK, SHOP HERE

 

Ignite the Beast with these Late Summer Cabernet Sauvignons

IGNITE THE BEAST CAB SAUV 3-PACK, SHOP HERE

 

 

Campo alle Comete Cabernet Sauvignon 2016

• Castagneto Carducci, Tuscany
• Alluvial clay
• Fermented and macerated for 3 weeks in stainless steel
• ½ aged in tank and ½ aged in French oak, some new
• 90 points WE, 90 points JS
• Black currant, blueberry, cedar

Jim Barry Cover Drive Cabernet Sauvignon 2016

• Coonawarra, South Australia
• Red loam (terra rossa) over limestone
• 21 year old vines
• Aged 12 months in French oak
• 3.45 ph
• 90 points WE
• Blackberry compote, plum, cola

 

Smith & Hook Cabernet Sauvignon 2016

• Central Coast, California (San Antonio Valley, Paso Robles, Hames Valley, Arroyo Seco, and San Benito County)
• Barrel fermented
• Aged 10 months in French oak, 60% new
• 3.79 ph
• 91 points WW, 90 points WE
• Black cherry, mocha, vanilla

Italian White Wine 6-Pack Specs & Photos

ITALIAN WHITE WINE 6-PACK, SHOP HERE

 

Suavia Soave Classico 2018

• Veneto
• 100% Garganega
• 60-year-old vines
• Pergola trained
• Fermented and aged in stainless steel
• Malolactic fermentation
• 93 points JS, 90 points W&S, 17/20 points Jancis Robinson
• Apple, pomelo, green almond

 

Alois Lageder Terra Alpina Pinot Grigio 2018

• Trentino and Alto Adige
• 100% Pinot Grigio
• Dolomitic limestone
• Mostly pergola trained
• 5-50-year-old vines
• Converting to organic
• Stainless steel aged and fermented
• Aged 4 months on lees
• Lemon zest, sliced pear, mace

Mastroberardino Mastro Greco Campania 2017

• 100% Greco
• Estate founded in 1878
• Calcareous and clay loam
• 20-25-year-old vines
• Stainless steel fermentation and aging
• Yellow peach, citrus pith, mango pit

 

Umani Ronchi Casal di Serra 2018

• Verdicchio dei Castelli di Jesi DOC Classico Superiore
• 100% Verdicchio
• Calcareous clay
• 8-30-year-old vines
• Hand-harvested
• Fermented and aged in stainless steel
• No malolactic fermentation
• 5 months on lees
• 91 points WE, 90 points Decanter
• Pear, white peach, jasmine

 

Strasserhof Kerner 2015

• Trentino - Alto Adige, Valle Isarco
• 100% Kerner, a 20th century cross between Riesling and Trollinger that shares many qualities with Riesling
• 10-25-year-old vines
• Sand, clay, and gravel
• Fermented and aged in stainless steel
• Elderflower, apricot, crushed slate

 

Zenato Lugana San Benedetto 2018

• Lombardy and Veneto
• 100% Trebbiano di Lugana
• Clay loam
• Guyot trained vineyard
• Fermented and aged in stainless steel
• 90 points WE
• Dried apple, crushed mint, blanched almond

ITALIAN WHITE WINE 6-PACK, SHOP HERE

Beasts of the Southern Rhône 3-Pack

BEASTS OF THE SOUTHERN RHÔNE TRIO, SHOP HERE

 

Terres des Chardons Chardon Marie 2015

• Costieres de Nimes
• Syrah
• Terroir of galets, large river rocks
• Certified organic, biodynamic since 2002
• Native yeast fermentation
• 30 day maceration
• Low to no sulfur
• Blackberry, tar, iron

 

Chateau de St. Cosme Les Deux Albion 2018

• Côtes du Rhône, villages of Plan de Dieu, Saint Maurice, and Cairanne
• Certified organic
• 50% Syrah, 20% Grenache, 15% Carignan, 10% Mourvedre, 5% Clairette
• Schist soil
• Vineyards trained en gobelet
• 40 year old vines
• Whole cluster fermentation in concrete
• 6 week maceration
• Aged in concrete and wood tanks for 18 months
• Plum, strawberry, scrub brush

 

Domaine des Bosquets Gigondas 2015

• First mentioned as a vineyard site in 1376
• 65 acres
• 70% Grenache, 20% Syrah, 8% Mourvèdre and 2% Cinsault
• Converting to certified organic
• Native yeast fermentation
• 30 percent whole cluster
• Aged 12 months in oak, 6 months in concrete
• 94 points WA, 93 points WS, 91 points JD
• Boysenberry, violet, licorice

 

BEASTS OF THE SOUTHERN RHÔNE TRIO, SHOP HERE

 

Crushable Wines from Spain and South America

Spanish Wine Trio, SHOP HERE

 

Descendientes de Jose Palacios Pétalos del Bierzo 2018

About the producer:

Álvaro Palacios (a celebrated producer of Priorat) teamed up with his nephew, Ricardo Perez, a Bordeaux trained enologist, to fulfill his early passion for making great old vine wine from the Mencía grape. Pétalos is made from vineyards scattered across Bierzo’s western border and made for early enjoyment.

Tech notes:

• Region: Bierzo, Spain
• Varietals: Mencía
• Biodynamic practicing
• Vineyards: Located in and around the village of Corullon – a mix of high elevation and lower
• Vine age: 40 – 90 years old
• Soil type: Schist and ~ 30% clay
• Harvested by hand
• Vinification: Fermentation in large oak vats. Maceration 25 days. No fining.
• Aging: Several weeks in new French oak barrique followed by 6 – 10 months in 2nd and 3rd use barrels.

Ulls de Mel Vin Naturel Red 2018

• Region: Penedès, Spain
• Varietals: 90% Tempranillo, 10% Garnacha
• Vine age: Over 40 years old
• Soil type: Predominantly limestone and sand
• Harvested by hand
• Vinification: Fermented with indigenous yeasts. No added sulfites. “Natural” wine.

 

Bodega Marañones 30,000 Maravedies 2016

About the producer:

Bodega Marañones is located in the DO of Viños de Madrid in the sub-zone of San Martín de Valdeiglesias where the Sierra de Gredos meets the Sierra de Guadarrama. Their vineyards stretch from the steep hillsides at the base of the mountains down to gentler slopes near the valley floor – providing them with a variety of terroirs that capture a more Mediterranean expression of the Gredos. Helmed by Fernando Garcia, who together with Dani Landi, are the creative minds behind Comando G, Bodega Marañones is farmed organically and manually with the assistance of mules due to the steep slopes of their vineyards. 

Tech notes:

• Region: Castillo y Leon (Vinos de Madrid), Spain
• Varietals: Garnacha and Morate (approximately 10%)
• Biodynamic and organic practicing
• Vineyards: 650 – 800 meters
• Vine Age: 30 – 70 years old
• Soil Type: Sand and granite
• Harvested by hand
• Vinification: 24-hour cold pre-fermentation maceration. Whole cluster, natural yeast fermentation in stainless steel tanks and oak vats.

South American Trio, SHOP HERE

Garzón Albariño Reserva 2019

• Region: Uruguay
• Varietals: Albariño
• Vineyards: Atlantic Ocean influenced
• Soil Type: Granite and schist (“ballast”)
• Hand-harvested
• Vinification: 3 – 6 months on fine lees in stainless steel

Catena High Mountain Vines Malbec 2017

• Region: Mendoza, Argentina
• Varietals: Malbec
• Vineyards: High altitude vineyard in Maipú, Lujan de Cuyo, Tupungato, and San Carlos
• Vine Age: Up to 80 years old
• Soil Type: Limestone, clay, sand
• Vinification: Fermented in barriques for 34 days. Malolactic fermentation. Aged for 14 months in American and French barriques, 35% new.

J. Bouchon País Viejo 2019

About the producer:

Bouchon Family Wines began in the late 19th century when young viticulturist Emile Bouchon left Bordeaux, France for Chile. Today, Julio Bouchon and his children carry on their 4th generation family winemaking tradition in the Maule Valley.

Tech Notes:

• Region: Maule, Chile
• Varietals: País
• Vineyards: 650 ft.
• Vine Age: 100 year old Gobelet vines
• Soil Type: Granite and sandy loam
• Harvested by hand
• Vinification: Fermented with native yeasts in concrete

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

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

 

 

 

 

 

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

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