violet wine omakase
By Chef William Belickis
Discover the world's finest wines, curated just for you.
We’re proud to announce the launch of Violet’s Wine Omakase wine club!
Each month, our very own Chef William Belickis selects the finest wines from around the world to create two unique membership experiences. Discover the best selection of exquisite wines and rare finds monthly.
“Take a journey with me as we explore unforgettable flavors and surprises throughout the year.” — Chef William Belickis
Best Vineyards From Around the World
Explore the world’s best wine.
Curated Just for You
Take the guesswork out of shopping for wine.
Wine Omakase by Chef William Belickis
Monthly curated unique wines.
The Explorer
Local Pick-Up Only
Starting At
$75 Per Month
The Explorer level focuses on wines from small producers around the globe. These wines will typically be more “classic” in style, and a great showcase of their region — the perfect foundation for exploring what the world has to offer.
Membership Includes
Receive 3 bottles of wine, selected by Chef William Belickis, every month for $75
Local pick-up on the 2nd Thursday of every month at Violet Restaurant in Seattle
Winemaker notes about the wine each month
Food pairing recommendations
Grand Cru
Local Pick-Up Only
Starting At
$150 Per Month
Grand Cru offers an avant-garde experience, featuring rare and unique wines. This level is perfect for those looking for limited releases, hard-to-find, and premium bottles of wine.dfdsfdsfdsafddddsfdafdsafdsfdsfdsfdsfdsfdsfdss
Membership Includes
Receive 3 bottles of wine, selected by Chef William Belickis, every month for $150
Local pick-up on the 2nd Thursday of every month at Violet Restaurant in Seattle
Winemaker notes about the wine each month
Food pairing recommendations
May Wine Omakase
We are pleased to announce May's wine omakase by Chef William Belickis. Join our wine club today to start exploring the finest wines from around the world. Fulfillment starts on May 13th.
Tenuta Guado Al Tasso 2018 Il Bruciato, Bolgheri DOC
93 pts James Suckling
92+ pts Wine Advocate
92 pts Vinous Media
James Suckling scored this 93 points saying, "A rich, layered young red with blackberries, plums, and chocolate. It’s full-bodied and intense with black chocolate and hazelnut character. So well crafted. Drink now or hold.
2017 Riverside GMA
The 2017 Riverside is pronounced with its aromas of ripe kirsch, glace cherry and plum.
The palate is soft, rich, and delicately textured with signature mataro tannin maintaining a frame.
Vinification:
All varieties from the Riverside vineyard are vinified separately, being
fermented in concrete vats and pumped over. Post fermentation half of the
Grenache component is matured in stainless steel and the Mataro and Shiraz is
matured in 4,500 French oak Foudre for 15 months prior to bottling without
fining or filtration.
La Caña Albarino
90 pts Wine Spectator
90 pts Wine Enthusiast
90 pts Wine Advocate
Winemaking
70% of the wine is fermented in stainless steel tanks and 30% is fermented in neutral (up to 10-year-old)
French oak Burgundian puncheons (500L) and demi-muids (600L). All the wine, including the stainless steel
fermented juice, is aged sur lie for eight months before release. The goal is to produce a serious wine –
not a commercial one. Sur lie ageing adds an ageability, seriousness, and structure to the profile of the
wine. The use of oak is not to impart any flavor, but to provide the perfect vessel for sur lie ageing. Slight
micro-oxygenation through the barrels prevents the risk of reduction that a winemaker runs with stainless
steel sur lie ageing.
Key Dates
May Cohort
Cutoff Date: 4/30/2021
Scheduling Start: 5/3/2021
Fulfillment Date(s): 5/13/2021
June Cohort
Cutoff Date: 5/31/2021
Scheduling Start: 6/2/2021
Fulfillment Date(s): 6/10/2021
Violet's american omakase
Chef William Belickis helms Violet, voted Seattle’s “Best New Restaurant” in 2019. Violet offers a unique “American Omakase” dining experience inspired and influenced by Spanish, French, and Italian cuisine.
“He’s a chef who has been crafting tasting menus from the start—long before such a large number of Seattle’s higher-end places began offering them. And it’s a worthy experience, particularly if you give him carte blanche.”
— Seattle Magazine
