Announcing our September wine box collaborators, Bobby and Rhianna Greenawalt! We have been long time friends of the Greenawalt’s, going back to the Maestro 2300 days. They were one of the driving forces behind The Dining Winos, and are an asset to our community.
Bobby was one of the founding partners of Cigar & Fine Spirits in Moore’s Mill, and has also founded several other successful businesses, including B&B Beverage Management, a full service event beverage company, and Happy Cocktail Co., a worldwide cocktail box delivery service that allows you to create craft cocktails at home! He also was recently elected as President of American Beverage Licensees, a national organization representing beer, wine, and spirits retailers across the country! Bobby is truly a born leader!
Like John Mark, Rhianna is also a graduate of Auburn University’s Hotel & Restaurant Management Program. She was recently named the Event and Experience Manager for the Tony and Libba Rane Culinary Science Center at Auburn University. She curates one-of-a-kind experiences incorporating all aspects of the center including The Laurel Hotel & Spa, Hey Day Market, 1856- Culinary Residence, and the Rooftop Garden. Its truly a remarkable space!
Greenawalt’s Goods contains a fabulous mix of wines. Starting with a crisp Sauvignon Blanc from the South of France, and finishing with a tremendously rich red blend from Santa Barbara, California. Tasting notes and a link to reserve your case of Greenawalt’s Goods are below.
Each case (12 bottles; 3 of each selection) is $250+ tax.
OR a 4- pack (1 bottle of each) $95+ tax. **Please indicate in your request if want to go with this option.**
Auburn: Orders due by NOON, 9/27 with pickup the following day, 9/28 at Charred Oak Premium Spirits.
Alexander City: Orders due by NOON, 9/29, with pickup the following day, 9/30 at Grain & Leaf.
Dadeville: Orders due by NOON, 9/29, with pickup the following day, 9/30 at 34 Market.
Dothan: Orders due by NOON, 9/26, with pickup the following day, 9/27 at KBC.
Enterprise: Orders due by NOON, 9/27, with pickup the following day, 9/28 at Corks and Cattle.
2021 Luc Cholot Sauvignon Blanc – The Luc Cholot wines are the fruit of a meeting and a mutual passion of two men for a job, as fascinating as difficult, the mix of wisdom and youth, the success of the transmission of knowledge from a generation to another and the continuity of a know-how. For more than 20 years, Luc Pirlet has been a famous winemaker in Languedoc in the South of France. 60 years old, pleased of what he has done in his professional life, eager to spend more time with his family, Luc has tried to convey his experience and his passion for the business. After having worked for a few years in marketing, Christopher Cholot, nicknamed “Cholot” decided to go back to his farming roots and to become a winemaker. When he met Luc in 2013, it was a good match between these two men, soil-lovers, Epicurean spirits and looking for new challenges. This wine is 100% Sauvignon Blanc. This wine is bright, lively, zingy, and fresh with lime, pear, and tart green apple.
2021 Domaine de Pallus Messanges Chinon Rosé– While achieving renown for his work in Spain, Bertrand Sourdais remained passionate for his native Chinon, and for its emblematic variety, Cabernet Franc. In 2003, with his father’s retirement nearing, Bertrand took up the challenge of creating something great at his familial estate. As the 5th generation to work this property, he brings a wealth of experience to bear on some of the apellation’s finest vineyard holdings in the very heart of Chinon, Cravant-les-Côteaux. This rose is 100% Cabernet Franc and is made from some of the younger vines on the family’s estate. It is aged for 3 months in stainless steel before bottling. It is juicy and fresh with notes of lemon, lime, orange peel, strawberries, and fresh flowers. It is medium bodied, bright, zippy, and finishes with a nice acidity and soft tannins.
2021 Au Bon Climat Pinot Noir– From its start in 1982 Au Bon Climat winery was totally devoted to making classic, Burgundian-styled Chardonnay and Pinot Noir in Santa Barbara County. The convergence of cool, brisk Pacific air, marine-based soils, and east-west running valleys of the area provided an ideal place for growing exceptional grapes. Hence the name “Au Bon Climat,” the French idiom for “good place”. Forty years later, the wines have earned a world-class reputation internationally. Jim Clendenen, the founder of Au Bon Climat, set the objective and stayed true to its course. Unfortunately, Jim passed away last year, but his son and daughter will continue his legacy at Au Bon Climat. As the fads in California winemaking have come and gone, Au Bon Climat has maintained a laser focus in producing traditional, site-specific, nuanced, iconic wines. Aromas of strawberry and blackberry jump from the glass, and the plum and strawberry flavors of this wine are simply delicious. There is nothing pretentious here, just well balanced, nicely textured, brightly fruity wine that seems to go with everything.
2021 Stolpman La Cuadrilla– This red blend out of Ballard Canyon, Californina is comprised of 75% Syrah, 15% Grenache, and 10% Sangiovese. When Tom Stolpman purchased the land that is now Stolpman Vineyards, he declared that if his dream of owning a vineyard was to come true, it would positively affect everyone involved. He asked vineyard manager Ruben Solorzano to employ the vineyard workers year-round, so the team members could have a steady job, a career, and raise their families locally and with security. Ruben Solorzano took Tom’s idea a step further: he aimed to further engage the vineyard workers. He wanted the crew members to learn the lifecycle of the vine and become engaged and passionate about their work. A man of action, Ruben started a training program in which he gave one Cuadra – a small vineyard block – to his team, so they would take responsibility for their land. Each crew member became the farmer rather than just the worker. A few years later, once the crew had independently mastered vineyard management, Ruben revealed his grand experiment to Mr. Stolpman. Thrilled, Tom declared that all of the wine made from the crew’s training Cuadra would be given to the team members for their own consumption. Having the self-titled wine at the dinner table served as both a source of pride and a chance to appreciate fine wine, the fruits of the crew’s labor! Beginning with the 2009 vintage, they expanded the Cuadrilla program to blend in more wine from the vineyard in addition to the training Cuadra. Today, at least 10% of the vineyard’s production goes into the blend. The profits are returned to the crew members, divided by seniority, in the form of both a year-end bonus as well as weekly bonuses on each paycheck. The big year-end bonus allows the crew members a chance to add to their savings and overall cushion, while the weekly bonus aims to increase the quality of everyday life for La Cuadrilla and their families. A breadth of fruit on the nose spans from bright red to black plum out of the glass on this outstanding blend. The body comes off deep and coating with fine chalky tannins on the finish. Fresh black plum sings above the rich density.
The Dining Winos 