wine

Pinot Noir Central Coast 2023 (Calera EST. 1975)

100% Pinot Noir Variatal Comp.

Aroma: Dark Raspberry, Sandalwood, and clove

Layers of blackcurrant and ripe cherry over a backdrop of supple tannins, with hints of baking spice to add depth.

Alcohol: 14.5

PH: 3.63

Acidity: 0.56 g/100 ml

Oak Profile/Aging: Aged for 10 months in 100% French oak 10% new, 90% neutral

2023 Decoy Limited Sonoma Coast Pinot Noir

100% Pinot Noir Variatal Comp

Aromas: Bright cranberry and raspberry, complemented by earthy notes.

On the palate, it balances oak spice and refreshing acidity, finishing with lingering cherry and cranberry flavors.

*Pairs well with roasted chicken*

Alcohol: 14.2

PH: 3.71

Acidity: 0.52 g/ 100 ml

Oak Profile/Aging: Aged 11 months in 100% French oak barrels 40% new, 60% neutral

2024 Napa Valley Chardonnay

100% Chardonnay Varietal Comp

Aroma: Caramelized pineapple, white stone fruit, ripe pear and a whisper of mango creme brulee.

The palate is rich yet bright, with lifted acidity that lends elegance and subtle hints of key lime pie. Notes of fruit, delicate florals and refined minerality.

Alcohol: 14.1

PH: 3.61

Acidity: 0.56 g/100 ml

Aging: 90% barrel fermented, 10% tank fermented. Aged 9 months in 100% French oak 40% new, 30% second vintage, 30% neutral

Sonoma Cutrer Russian River Ranches Vintage 2024 (Chardonnay)

100% Chardonnay Comp

Aroma: Fruit forward, lime zest, Meyer lemon, honeycrisp apple, Bosc pear, white flowers, toasted almonds, white pepper, and a light mineral note.

On the palate, crisp acidity frames flavors of lemon, pineapple, and subtle oak spice, with a citrusy brightness with mineral and spice accents.

Aging: aged for 9 months in 20% New French Oak

Fermentation: 100% malolactic, 75% oak, 25% tank

Alcohol 14.1 Acidity 6.2 g PH: 3.40

TORRESELLA PINOT GRIGIO (Veneto, Italy)

TASTING NOTES

• White peach

• Ripe citrus

• Crisp, clean finish

3 SELLING POINTS

• Classic light, dry Italian Pinot Grigio

• Easy answer for "a crisp white, not sweet"

• Very food-friendly with seafood and salads Pair: sanddabs, scampi, salads, seafood pasta

Say: "Light, crisp and clean - classic Italian Pinot Grigio." Fun fact: Torresella uses solar power and captures CO2 for reuse.

MATUA SAUVIGNON BLANC

TASTING NOTES

• Passion fruit

• Grapefruit/ lemon

• Fresh herb / grassy lift (fresh grass cut)

3 SELLING POINTS

• Classic Marlborough style guests recognize

• High acidity works beautifully with seafood

• Great for guests who want aromatic, zesty whites Pair: ahi, fish & chips, mussels, salads, searood pasta

Say: "Classic NZ Sauv Blanc - grapefruit, passion fruit and herbs." Fun fact: Matua made New Zealand's first Sauvignon Blanc in 1974.

DAOU CHARDONNAY

TASTING NOTES

• Pear / pineapple

• Meyer lemon/ ginger

• Light toast / crème brûlée

3 SELLING POINTS

• Rich without being overly buttery

• Works with creamy seafood and richer dishes

• Easy hand-sell for guests who know DAOU

Pair: seafood risotto, shrimp, salmon, creamy dishes

Say: "Rich enough for Chardonnay lovers, but still fresh."

Fun fact: DAOU Mountain rises to roughly 2,200 feet, helping preserve freshness in ripe fruit.

DAOU SAUVIGNON BLANC

Paso Robles, California

TASTING NOTES

• Grapefruit / lemon zest

• Pear / green apple / white peach

• Tropical fruit, rounder body

3 SELLING POINTS

• Riper and rounder than Marlborough Sauv Blanc

• Great for guests who dislike very grassy Sauv Blanc

• DAOU recognition makes it an easy premium step-up

Pair: ahi, salmon, salads, shellfish

Say: "Riper and rounder than New Zealand, but still fresh."

Fun fact: Brothers Georges and Daniel Daou founded DAOU around their high-elevation Mountain estates

KLINKER BRICK ALBARIÑO

TASTING NOTES

• Lemon zest

White peach / apricot

Mineral, mouthwatering acidity

- Klinker Brick Albariño → Matua SB → DAOU SB

3 SELLING POINTS

Distinctive alternative Chardonnay or Sauvignon Blanc

Natural seafood wine because of bright acidity

Uses a rias baixas albrino clone

Pair: ahi, mussels, sanddabs, scampi, seafood risotto

Say: "Bright, peachy and mineral - a great seafood white."

Fun fact: Klinker Brick is named for the extra-hard historic bricks used in old Lodi Buildings

PESSIMIST RED BLEND

Paso Robles, California

TASTING NOTES

• Blueberry / boysenberry

• Black plum / cocoa

• Dark spice, lush finish

3 SELLING POINTS

• Biggest, boldest red in the lineup

• Blend delivers rich fruit, spice and crowd appeal

• Memorable name and label create an easy table story

• Pair: short rib, steak, pork chop, burgers, rich meat dishes

• Say: "If they want the biggest red, this is it."

Fun fact: Pessimist is a DAOU red blend built around bold Paso fruit and a highly recognizable brand identity.

Daou Cabernet Sauvignon

Paso Robles, California

Tasting Notes

• Black cherry / blackberry

Cassis / plum

• Vanilla, espresso, baking spice

3 SELLING POINTS

•Polished Paso Cab with broad appeal

Plush tannins and ripe fruit make it easy to drink

Premium feel without many NAPA price points

Pair: filet, sirloin, steak frites, short rib, pork chop

Say: "Polished Paso Cab - plush dark fruit with a premium feel."

Fun fact: DAOU's calcareous clay soils are central to its Bordeaux-inspired winemaking story.

Smith and hook central coast Cab

Central coast California

TASTING NOTES

• Blackberry / dark cherry

• Plum / cassis

• Vanilla, cocoa and spice

3 SELLING POINTS

• Steakhouse-style Cab winout Napa pricing

• Fruit from multiple Central Coast areas adds complexity

• Full-bodied but approachable with food

met, sinoin, snortio, burger

Pair: steak Inles,

Say: "Dark fruit, spice and structure - built for steak."

Fun fact: Smith & Hook's identity is rooted in the ranching history of California's Central Coast.

Varietal: Malbec

Fruit Aromas

Black: Blackberry, black cherry

Blue: Mountain berry, boysenberry

Red: Cherry, strawberry

Non-Fruit Aromas

Floral: Violet, red rose

Herbal: Lavender, anise, dried herbs, tobacco leaf, peppercorn, mint

Other: Black pepper, game meat, bacon

Oak: Cedar, vanilla, coconut, dill, baking spice, coffee, chocolate

Structure

Body: Medium to Full

Acid: Medium minus to Medium Plus

Tannin: Medium to Medium plus

Alcohol: Medium Plus to High

Primary Styles

High Elevation: Fragrant, elegant, concentrated, tart

Classic: Powerfully fruity, dense with supple tannin

Varietal Character: Cabernet Sauvignon

Primary Fruit Aromas

Black: Currant, cassis, blackberry, plum

Red: Cherry

Non-Fruit Aromas

Vegetal: Bell pepper, asparagus, green pea, green olive

Herbal: Tobacco leaf, peppercorn, mint

Oak: Cedar, vanilla, coconut, dill, baking spice, coffee, chocolate

Structure

Body: Medium Plus to Full

Acid: Medium to Medium Plus

Tannin: Medium Plus to High

Alcohol: Medium Plus to High

Primary Styles

Full Bodied, fragrant and elegant

Powerfully fruity, dense & tannic

Varietal Character: Syrah / Shiraz

Primary Fruit Aromas

Black: Blackberry, plum

Blue: Blueberry, mountain berry

Red: Raspberry

Non-Fruit Aromas

Floral: Violet, iris, lavender

Herbal: Black pepper, rosemary, fennel, eucalyptus, mint, thyme, tarragon

Other: Olive, smoked meat, bacon, leather

Structure

Body: Medium plus to full

Acid: Medium to Medium plus

Tannin: Medium to Medium plus

Alcohol: Medium Plus to High

Primary Styles

Elegant and savory with peppery fruit and cured meat

Powerfully fruity, lavishly oaked with firm tannin

Pinot noir

Primary Fruit Aromas

Red: Cherry, raspberry, strawberry, cranberry, pomegranate

Black: Cherry, blackberry, plum

Non-Fruit Aromas

Floral: Rose, Violets

Herbs: Thyme, rhubarb, beetroot, black tea

Oak: Vanilla, caramel, smoke, clove

Earth: Mushroom, leather, hay

Structure

Body: Medium to full

Acid: Medium Plus to High

Tannin: Medium to Medium Plus

Alcohol: Medium to High

Primary Styles

Elegant w moderate alcohol, soft tannin and savory aromatics

Powerful w high alcohol, med tannins and intensely fruity

Albariño

Primary Fruit Aromas

Pitted: Peach, nectarine, apricot

Citrus: Orange, tangerine, Meyer lemon

Pomaceous: Green apple, quince, pear

Non-Fruit Aromas

Floral: White rose, acacia, lavender, jasmine

Herbs: Dried herbs, oregano

Spice: Vanilla, coriander, ginger, honey

Lees: Yeast, bread, dried flower, beer foam

Mineral: Saline, salty, crushed rock

Structure

Sugar: Dry

Acid: Med + to high

Bitter: Mild phenolic bitterness

Alcohol: Med to med+

Primary Styles

Crisp, easy drinking, leesy wine with minimal aromatics

Fragrant, expressive wine with concentrated fruit

Pinot Grigio

Primary Fruit Aromas

Pomaceous: Apple, quince, pear

Citrus: Lemon, tangerine

Other: White peach, melon

Italy: More tart

France: More ripe

Non-Fruit Aromas

Italy: Lees, dried blossoms, beer

France: Honey, nuts, ginger

Sauvignon Blanc

Primary Fruit Aromas

Tart Citrus: Grapefruit, lemon, lime

Other: Gooseberry, kiwi, passion fruit

Non-Fruit Aromas

Vegetal: Green pepper, jalapeño, asparagus, snow pea, tomato leaf

Herbaceous: Cut grass, lemongrass, chive, hay, dandelion

Other: Lanolin, wax, onion, nuts

Structure

Body: Medium

Sugar: Dry

Acid: Medium Plus to High

Alcohol: Medium to High

Primary Styles

Light, elegant, unoaked, citrus, herb, mineral, chalk

Med-bodied, unoaked, passion fruit & jalapeño

Full-bodied, creamy, barrel fermented blend

Chardonnay

Primary Fruit Aromas

Pomaceous: Apple, Pear, Quince

Citrus: Lemon, Lime, Grapefruit

Tropical: Pineapple, Mango

Melon: Green, Orange

Non-Fruit Aromas

Driven by winemaking

Oak: Vanilla, clove, cinnamon, nuts

ML: Butter, cream, butterscotch

Lees: Yeast, bread, dried flower

Other: Mineral, Chalk, Struck Flint

Structure

Body: Medium to full; concentrated

Sugar: Dry

Acid: Medium to Medium Plus

Alcohol: Medium to High

Primary Styles

Tart, acid driven with strong minerality, tart citrus and dense midpalate

Opulently fruity and lavishly oaked w a rich, round and creamy texture

How would you describe the difference between Sauvignon Blanc and Chardonnay?

Sauvignon Blanc is a light to medium bodied wine that is quite tart with a slight herbal and grapefruit character.

Chardonnay is a full-bodied wine that is more creamy and less tart with yellow apple, tropical fruit, and a honey character

"I want something really light.”

Torresella Pinot Grigio

"What white is best with seafood?"

Klinker Brick Albarino

"I like New Zealand Sauvignon Blanc."

Matua Sauvignon Blanc

"Sauv Blanc, but not too grassy."

DAOU Sauvignon Blanc

"I want a richer white."

DAOU Chardonnay

What Cabernet with steak?"

Smith & Hook = structured I DAOU = plusher richer, softer, and more luxurious in your mouth.

"What is your biggest red?"

Pessimist, usually means the red wine that is most powerful, full-bodied, rich, and intense