The aromas of wine can unveil the grape’s characteristics and the influence of the terroir, while also having the power to evoke emotions and build anticipation before you even take the first sip.
The Explorer Club offers two distinct bottles from the Discovery Club, providing a genuinely special, multi-sensory wine experience.
Explorer Club membership benefits:
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Printed copy of in-depth vineyard profiles, tasting notes, and suggested food pairings
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Exclusive 15% off member pricing on any full-case purchases of a Wine Club wine (Contact Guest Service to coordinate any special orders)
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15% off every alcohol purchase at Bi-Rite Market (To receive this discount, please provide your name to your cashier at the beginning of your checkout)
- Invitation to annual member event in San Francisco
As an example of the incredible wines you'll receive as a Explorer Club member, here's what was featured in a recent month.
Domaine Allimant-Laugner Gentil
Winemakers Hubert and Nicolas Laugner are the 11th and 12th generations of their families that established Domaine Allimant-Laugner in 1724. They farm sustainably on 12 hectares planted with hillside vineyards at the foot of Haut Koenigsbourg along the Rhine River. They specialize in blending vines of different ages, and with the Gentil they revive the historic tradition of blending Alsatian varieties. It is a blend of 45% Riesling, 35% Muscat, and 20% Pinot Gris grapes grown in limestone and granite soils. The grapes macerate for 12 hours to draw out the Muscat before fermenting in stainless steel tanks for six weeks, followed by blending at the end of fermentation.
The Gentil is aromatic and appealing with notes of fresh white flowers and lime zest. On the palate it is crisp and balanced with flavors of citrus and fresh melon fruit. A versatile wine thanks to its fruity nose and fresh palate, it drinks well as an aperitif or with dinner.
Prima Materia Nebbiolo Carbonico
Prima Materia grows 10 acres of mostly Italian grapes in Lake County, California. Their vineyards lie at around 1500 feet above sea level in volcanic soils between the Mayacamas Mountains and the Mount Konocti volcano, and winemaker Pietro Buttitta, a former chef, aims to highlight the lesser-known Lake County terroir. The Nebbiolo is produced with carbonic fermentation, a process where whole grape bunches are deprived of oxygen initially, producing an enzymatic fermentation. After this, the Nebbiolo ferments with native yeasts on skins and stems for five days, before pressing and finishing with 16 more days of fermentation.
The Nebbiolo Carbonico may look like a rosé but it drinks like a red. Serve it a bit cooler, 50-55F (20 minutes in the refrigerator). It’s light and dry wine, with notes of violet, cranberry and subtle hints of peppercorn, pairing beautifully with a cheese & charcuterie board.
