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$5.00 is credited against purchase of the featured wines below
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The Eastern Alps include parts of Switzerland, most of Austria and Liechtenstein, as well as parts of extreme southern Germany, far northern Italy and a good portion of northern Slovenia. The eastern border is formed by the Wienerwald (Vienna Woods) and the Viennese basin, including Lake Como. The white wines of both countries are amazing: light and crisp, fragrant with some perfume, and always showing a refreshing minerality. The red wines, mostly Pinot Noir in Austria are very light and totally different from the California style which is weighty by comparison. The reds of Northern Italy are richer in body and flavor and capable of delivering much charm and elegance.
2009 HUBER GRÜNER VELTLINER, AUSTRIA
List price 15.00; our price 13.99; today only 12.59
Markus Huber is the 10th generation of Hubers that have run the winery and vineyards for centuries. The wine’s bouquet suggests delicate fresh green apple fruity aromas. In the mouth, flavors of lemon-lime and peaches as well as honeysuckle are displayed on the solid fruit core. It is rich in finesse; with light acidity, taut in character with a beautiful length laced with mineral tones leading to the mouth-filling finish.
2009 HUBER GRÜNER VELTLINER, TRAISENTAL, AUSTRIA
List price 19.95; our price 17.99; today only 16.19
The wine has a medium green yellow, showing some pepper on the nose; hinting at typical Grüner spiciness, aromatic herbs, minerality and grapefruit. It is dense and complex on the palate showing great promise for the future. This is pure, crisp Grüner, with a lovely acidity and citrus fruit along with green apple skins. It goes best with fish like trout or salmon, and serves also very well with spicy food, especially Asian cuisine.
2009 HUBER RIESLING, ENGELREICH, TRAISENTAL, AUSTRIA
List price 25.00; our price 22.99; today only 20.69
The wine opens with an inviting nose with white flower, tropical fruits, peach and apricot. The palate is clean and fresh, neither oily nor oaky, good acidity especially towards finish, with a touch of sweetness at the end. The lemony nuances in the finish combine with the mineral flavors to evoke a true expression of elegance.
2008 MACULAN COSSTADOLIO ROSATO, VENETO, ITALY
List price 11.95; our price 9.99; today only 8.99
For three generations the Maculan family has been selecting and vinifying the best grapes in Breganze, an enchanting village set like a small jewel at the foot of the Alps in Italy’s Veneto region. This is an intriguing rosé made from 100% Merlot grapes directly pressed without de-stemming or crushing. Only the first part of the pressed juice is settled for 24 hours at low temperatures, and then fermented in temperature-controlled stainless steel tanks. The wine is refined on the lees for three months to preserve its fruitiness, and then racked and bottled in spring following the harvest. The Costadolio offers a very fruity bouquet with notes of peach, plums, and nice hints of apple. It is medium bodied with crisp acidity, and very refreshing. Serve chilled, but not too cold, alongside pasta with shellfish, or grilled white meat.
2007 ALLEGRINI PALAZZO DELLA TORRE, VERONESE, ITALY
List price 20.00; our price 17.99; today only 16.19
Palazzo della Torre is made from 70% Corvina, 25% Rondinella and 5% Sangiovese, all traditional Veneto grapes. Approximately 30% of the fruit is air-dried, Amarone-style. The fermenting juice from those grapes is added to the rest of the juice to give the wine an extra dimension of richness and body. Robert Parker’s Wine Advocate gave it a 90-point rating: “Enticing scents of chocolate, espresso, dark fruit, licorice and new leather emerge from the boisterous 2007 Palazzo della Torre. The fruit is sumptuous as always. Anticipated maturity: 2012-2017”.
2006 TOMMASI VITICOLTORI CREARO, VERONESE, ITALY
List price 28.00; our price 24.99; today only 22.49
The blend in this wine is Corvina Veronese 50%, Oseleta 15% and Cabernet Franc 35%. The grapes are hand-picked in late September, fermented in steel vats for about nine days, then re-fermented with the skins of Amarone for about 12 days, with continuous pumping over each day. The blend spent 6 months in French oak, another 18 months in Slavonian oak casks, then rested 6 months in bottle. It is full-bodied and intense, spicy, velvety and rich with complex flavors.