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NINETY PLUS CELLARS

May 13, 2017

It all started in the spring of 2009. Armed with a copy of the latest Wine Spectator, the founder of Ninety Plus Cellars set out on a mission to bring higher quality wine to the market for a better price. He started calling wineries with a history of high ratings to ask if they had extra wine for sale. Some told him to get lost, but in the end, he found a handful of wineries that liked his concept. The plan was simple: put the high end wine in an unassuming bottle, and sell it for less.

But why would wineries want to do that?

You may recall that the economy wasn’t in the best shape in 2009. Demand for wines priced more than $20 a bottle had plummeted and inventories were piling up rapidly. Rather than discount their wine and erode the value of their brand, they found that wineries were willing to part with a certain percentage of their production for a reduced price.

It was a win/win/win scenario. Wineries got to sell more wine, 90+ cellars had a great product and consumers got access to better wine at lower prices.

The landscape has changed a bit since the company’s launch almost a decade ago; but their mission and ability to offer great wines has not. This project is all about their (and your) love for great wine.

…life is too short to drink bad wine. That’s why there is 90+ Cellars.

90 + Chardonnay Lot 122 ($11.99): Brilliant yellow gold in color with aromas of apple and peach. Round, full-bodied, and fresh with an elegant creamy texture and a tangy, bright finish. Pairs ideally with California cuisine.

90 + Malbec Lot 23 ($11.99): Deep ruby-purple in color, this wine boasts exquisite aromas of blackberries, blueberries, plum and spice. It is well balanced with ample structure and mild tannins. Dark cherry and hints of wood smoke emerge on the finish to leave an elegant and lasting impression.

90 + Cabernet Sauvignon Lot 53 ($11.99): A melody of black currants and red cherries rises above a backdrop of leather and toast. On the palate, you’ll taste juicy, dark berry fruit along with a trickle of sweet spice and savory plums. Serve with grilled steak and/or portabella mushroom.

Details

Date:
May 13, 2017
Time:
5:00 pm - 8:00 pm