Premium Wine Club

Whether you enjoy dining at Tompkins, or our original location in Cottleville, the benefits of our wine club can be utilized. Earn points with every purchase towards a $25 gift card for every $500 spent, receive two quarterly bottles selected by Sommelier Josh French, along with other discounts and perks! Each quarter, our Sommelier will select 6 premium wines for you to select from. For only $100 each quarter, you will select 2 wines from the premium list to enjoy. Your two wines on average would cost $150 or more at the restaurant. Scroll down to view the current selection.

Premium Club Members Enjoy:

  • Two bottles from our premium wine selection, quarterly
  • For every dollar spent at the Rack House earn points towards a $25 gift card
  • Receive a $25 Gift Card for every $500 spent
  • Points received on all purchases made at Tompkins by The Rack House
  • Only for members plus one. Points will not be rewarded for parties larger than two, including the member
  • Points not rewarded for payment of private banquet room events
  • During the member’s birthday month, $15 will be given towards any purchase at Tompkins by The Rack House®
  • Discounts and access to off-menu bottles of wine
  • Discounts on Wine Club Dinners and other special events
  • Pre-sale access to special events

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Tompkins Sommelier Selection - Spring 2020

Red Mare - Cabernet Sauvignon; Napa Valley, California; 2012

Red Mare - Cabernet Sauvignon; Napa Valley, California; 2012

After working for four years as assistant winemaker at Paradigm for Heidi Barrett, one of the world’s renowned winemakers, Anne Vawter opened her winemaking consultancy with support and encouragement from Heidi, whose referrals now make up Anne’s client list. Shortly after, Anne began her own venture with Partner Jim Striegel – Red Mare Wines.

Growing up on a farm in Walla Walla, Washington, Anne developed a deep appreciation for agriculture from her father and inherited his love of wine. He introduced her to wine through tastings of Leonetti, L’Ecole No. 41, and other wines from that region. He also inspired her to reconsider a career in dentistry and enroll in UC’s enology program.

After graduating from UC Davis with a bachelor’s degree in Enology and Viticulture, she worked for wineries in Washington, California and Chile before settling in Napa. Anne recognizes that her experience at UC Davis provided the scientific base to develop a sound winemaking and viticultural philosophy.

An avid horse woman, Anne named her wine label in honor of her red mare, Paradigm, who was a bonus given to her during her time at Paradigm Winery. The inaugural release of Red Mare Cabernet Sauvignon, the 2007 vintage, sold out in just two months. In addition to her Cabernet Sauvignon, Anne also produces a Napa Valley Sauvignon Blanc and added a Sonoma Chardonnay in the 2011 vintage.

Red Mare Wines sources fruit meticulously from very small, well-respected vineyards throughout the Napa Valley, from a cool enclave of the Carneros to a hilltop in Coombsville, and northward on the Valley floor in Oakville, Rutherford and St. Helena.

Sourced from top Vineyards in the St. Helena, Rutherford, and Oakville AVAs, the 2012 Red Mare Cabernet spent 22 months in French oak barrels, and spent a year developing beautifully in the bottle before release. This wine has ripe red fruit jumping out of the glass.  Sweet cherry, cassis, layers of cedar, milk chocolate, and clove round out the diverse aromatics.  The wine explodes on the tongue with ripe red fruits, a mouth-watering vibrant acidity opens up to a full rich center and firm tannic structure that lasts to a long-lasting structured finish.

Patrick Piuze "La Grande Vallee" – Chardonnay; Chablis, France; 2018

Patrick Piuze "La Grande Vallee" – Chardonnay; Chablis, France; 2018

Patrick Piuze produces a wonderful Chablis from the La Grande Vallee. After running a wine bar in Montreal for two years, Piuze moved to Burgundy in 2000 and for his first autumn there he spent the harvest with Olivier Leflaive in Puligny-Montrachet. Shortly after, Piuze was entrusted with the vinification of Laflaive’s new Chablis project and Patrick spent four years there honing his skills as a winemaker. Next, he spent a year at Verget with Jean-Marie Guffens where he developed a passion for exploring the distinct terroirs of Chablis. At this point in his career, he was earning recognition for the high-quality wines he was making and after just a year at Verget, Jean-Marc Brocard recruited him to be cellar master and head wine maker. During this period, Piuze realized there was much more he was capable of achieving and made the most important decision of his life: to set out on his own and bottle under his own name. Not one to ease into things slowly, his first vintage in 2008 consisted of 20 different bottlings, all Chablis except for one.

Piuze purchases all his fruit (never must or juice) and focuses on sourcing grapes from old-vines situated in prime locations. Interestingly, these vineyards are available because their location on the slopes makes them more difficult to work and impossible to machine harvest. This suits Piuze since he chooses to harvest every vineyard by hand anyway, even at the Petit Chablis and Village level! He has long-term contracts with his growers and only works with producers who are practicing sustainable viticulture. He has his own wine-making facility where he uses temperature-controlled steel tanks and only used barrels for the fermentation and élevage – no new oak. The approach in the cellar is hands-off; indigenous yeasts are used and nothing is added nor taken away. Piuze believes that Chardonnay is perfect for showcasing the expression of the various terroirs of Chablis, and each of his many bottlings captures a distinctive facet of the region.

Chablis situated in Burgundy, France, is the source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.

Chablis is an historic wine-producing town and region in northern central France. It produces light, dry, white wines famed for their flinty minerality and crisp acidity. AOC Chablis wines are produced exclusively from the Chardonnay grape variety.

Chablis wines are made in a style rather different from those produced elsewhere in Burgundy. They are drier and fresher, rather than more weighty and richly flavored. Most basic Chablis is fermented and aged in stainless steel, with use of oak barrels more common in higher-level wines, though used larger barrels are more likely to be employed than new barriques, and wines will spend a shorter time in them than in the Côte d’Or.

The vineyards of Chablis are classified into four tiers of quality. Starting from the top, they are: Chablis Grand Cru, Chablis Premier Cru, Chablis and Petit Chablis. Wines which conform to the general Chablis appellation laws may claim the classification held by the vineyard where they were grown.

Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.

SAMsARA Wine Co. - Pinot Noir; Las Hermanas Vineyard, Santa Rita Hills, California; 2013

SAMsARA Wine Co. - Pinot Noir; Las Hermanas Vineyard, Santa Rita Hills, California; 2013

At SAMsARA, they believe that all of the important work should be done in the vineyard, with little handling or manipulation of the fruit once it reaches the winery. Winegrowing at SAMsARA starts with selecting special sections within each vineyard where soils, altitudes, slopes, and elevations will bring the best out of the vine. With each section, the aim is to have “healthy vines in extreme conditions”. As there is a direct, inverse relationship between the quantity of grapes a vine produces and their quality, all of the SAMsARA sections are purchased by the acre – SAMsARA pays the same price no matter how little fruit is produced.

Optimal winegrowing begins with soil management & Springtime irrigation to ensure that vines have the nutrients and water they need to grow. Once flowering occurs in mid-summer, irrigation is stopped, forcing the vines to stop growing and focus on ripening their fruit. Leaves are removed by hand, exposing the grapes and their stems to sunlight, and moving air through the canopy. Grape clusters are then thinned by hand, further increasing the intensity of the remaining fruit.

Las Hermanas Vineyard sits to the west of the Melville Estate Vineyard, just 8 miles from the ocean. It is planted on over six different soil types. SAMsARA’s four rows of clone 115 Pinot Noir are located towards the top of the vineyard, where it is well-drained and aggressively sloped.

The Sta. Rita Hills AVA is significantly impacted by its proximity to the ocean (10 miles), consistent morning/evening fog, and steady afternoon winds. These cooling trends are not only perfectly suited to growing Pinot Noir, Grenache, and Syrah, but also serve to prolong the growing season, allowing for heightened varietal flavor intensity. Additionally, the area’s cool climate and vineyards’ calcareous rock and sand help produce grapes with natural acidity and flavor balance.

Grapes were hand-harvested from Las Hermanas Vineyard from the same 12 rows of sandy soil. 50% whole cluster fermentation in small lots of 2 tons. Native yeast was used that the grapes carried from the vineyards to complete the fermentation. They hand punched each fermenter twice a day to enhance the extraction of colors, tannins, and flavors. After primary fermentation was complete there was extended maceration for up to 30-35 days to further extract color, tannins, and flavor. The juice was then aged in 25% new French oak for 22 months prior to bottling, no fining or filtering with two rackings before bottling. The wine then saw another year in bottle prior to releasing.

This wine is all about minerality and energy. It shows fabulous textural richness in its dark red fruit. This is a very complete and promising wine that leans more on the savory side than the fruit side.

Domaine des Baumard “Clos du Papillon” – Chenin Blanc; Savennieres, France; 2015

Domaine des Baumard “Clos du Papillon” – Chenin Blanc; Savennieres, France; 2015

Savennières is a tiny region located on the northern banks of the Loire River, just across from the town of Rochefort Sur Loire.  The entire appellation consists of fewer than 360 acres of vines, all planted to Chenin Blanc.  The South/Southeast facing vineyards are planted on unique soils composed of schistous volcanic debris mixed with sandstone and granite, imparting a strong, intensely original minerality to the Chenin Blanc grape.  The average yields for the appellation are well below permitted levels, and the lowest of any dry French white wines; the resulting wines have stunning concentration and perfume.  The combination of this concentration with the naturally high acidity of the Chenin Blanc grape results in wines capable of lasting and improving for decades.

Domaine des Baumard produces some of the finest examples of Savennières, including the single-vineyard “Clos du Papillon” from a site along the Loire noted for the presence of volcanic rock in its soils. The vineyard gets its name from its particular butterfly shape. Florent Baumard owns the eastern “wing” of this famous vineyard.  The intensity of the orchard fruit, floral, and earthy minerality notes emerging as the structure of the wine builds – nothing short of thrilling.

Baumard’s Clos du Papillon holdings total 10 acres of mostly schist soils, with sandstone and sane over rhyolinte. The vines average 35 years of age, and yields are a minuscule 30 hl/ha.
Grapes are harvested over successive passes so that bunches are at optimal maturity.

The grapes are whole bunch pressed in a pneumatic press. Pressings are gentle and fractional, meaning that Florent Baumard collects the pressed juice at ascending intervals of pressure and ferments the lots separately. The wines are fermented in stainless steel tanks at low temperatures on their lees; no wood is used in the winemaking or aging process, which Florent believes allows him to achieve a purer expression of site. The wine then spends 9 months on the lees in tank before being bottled.

This wine is fresh and full of minerality while staying powerful, it exudes all the aromatic richness and elegance of Chenin Blanc grown on a great terroir. 

Tolaini Estate “LEGIT” – Cabernet Savignon; Chianti Classico, Italy; 2013

Tolaini Estate “LEGIT” – Cabernet Savignon; Chianti Classico, Italy; 2013

Our next wine comes to use out of Italy, but I think you would be surprised to find out it’s makeup. This is a fairly new bottling, coming around first in 2013 When tasting that vintage of Cabernet Sauvignon with Banville’s Jeremy Hart at the Tolaini Estate, Lia Banville and Jeremy were struck by the grace and opulence of the wine in barrel. The two agreed that this wine was special and should be bottled as a single varietal with its’ unique harmony of distinct terroir, robust bright fruit, and lush round tannins. “A truly LEGIT Cabernet Sauvignon from within Chianti Classico, UNBLENDED.”

With such a unique and powerful wine, the next thing that was needed was a label. With the idea of pursuing the name LEGIT, Jeremy envisioned a label dedicated to the single person who embodied stylish originality and eternal hipness, an artist referred to as the “Genius of Modern Music” – Thelonious Monk.

 

“After further research the choice seemed ordained to be, as Lia’s son Alex found an iconic photo gracing the album cover of one of Monk’s most famous live concert recordings. ‘Thelonious Monk in Italy’ recorded live April 21st, 1961 in Milan by Riverside Records. Thus began the quest to receive permission from the photographer and Monk’s family to use the iconic photo for the LEGIT label. An adventure that was born as a business endeavor, evolved into collaboration, and has grown into a wonderful friendship.”

 

LEGIT is a wine of power and finesse, an organically-farmed Cabernet Sauvignon made from hand-picked grapes grown in the prized San Giovanni Vineyard in the heart of Castelnuovo Berardenga. 

Grapes are first selected during harvest in the vineyard and then by an optical sorter when they arrive at the winery; they are destemmed and the whole berries are immediately put into French oak fermenters. The temperature during fermentation is computer controlled, the must is kept in contact with the skins for about 30 days. Malolactic fermentation takes place in French oak barriques (70% new and 30% used one year). The wine is then left to mature for 24 months in barriques (70% new and 30% used one year) and then for 36 months in bottle.

The wine has a deep ruby red color. The nose has hints of green pepper, licorice, and graphite melted with oak vanilla flavors. This wine is full bodied with a ripe fruit palate, and has the potential to age for a long period of time, which is typical of the Cabernet Sauvignon produced in the Castelnuovo Berardenga Area.

Sojourn Cellars “Durell Vineyard” - Chardonnay; Sonoma Coast, California; 2015

Sojourn Cellars “Durell Vineyard” - Chardonnay; Sonoma Coast, California; 2015

Sojourn Cellars began in 2001 as a collaboration between two tennis friends–Craig Haserot and Erich Bradley–who shared a passion for two things: great wine and tennis. With Erich’s experience as an Assistant Winemaker at Arrowood Winery, the two developed a plan to produce small bottlings of Cabernet Sauvignon from extraordinary vineyard sources. They started with just over a hundred cases of Cabernet Sauvignon that they sold to friends and family. Today they produce 21 unique wines and have customers worldwide. What began as a personal journey has evolved into a first-class boutique winery that crafts high-quality artisan Pinot noir, Chardonnay, and Cabernet Sauvignon wines. 

More than 25 wines from Durell Vineyard have earned 92+ points, making the site one of Sonoma County’s most sought-after vineyards. Durell sits on the southeastern edge of the Sonoma Coast appellation–thirty miles east of the Pacific Ocean, 10 miles north of the northern stretches of San Francisco Bay, and just south of a 2,400-foot mountain range.

Durell Vineyard, in Sonoma, has been the source behind some of the most sought-after Chardonnay wines, and work with two outstanding vineyard blocks that combine to make something special. This 100% Old Wente clone Chardonnay was harvested at night and pressed to extract only the highest quality juice. They fermented in French oak barrels to produce an expansive wine that illustrates the balance and exceptional character of the vintage. Rusty Gaffney of PinotFile writes that the wine is, “Nicely perfumed with aromas of lemon, apple, spice, vanilla creme, brioche and nuts. The palate is infused with citrus, but also pear and apple flavors with hint of oak. A solid wine that is not too rich or lean, with a smooth but not creamy mouthfeel and some finishing verve.”