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
The first wine selected for May's Wine Club by Chef William Belickis. Join our wine club today to start exploring the finest wines from around the world.
From James Suckling & Wine Advocate
About TenutaGuadoAl Tasso 2018 Il Bruciato, BolgheriDOC
From Antinori'scelebrated Bolgheriestate TenutaGuadoal Tasso on the coast of Tuscany. The estate has 750 acres of vines in this sun-drenched region that is tempered by the cooling effects of the Mediterranean Sea breezes. The vineyard is at an elevation between 145 and 190 feet above sea level on stony, slightly calcareous soils.
The grapes for this 2018 Il Bruciatoare sourced from a roughly 200 acre area with varying elevations.The grapes were picked by hand and immediately taken to the cellar for scrupulous hand selection prior to destemming and crushing. A blend of 55% Cabernet Sauvignon, 30% Merlot and 15% Syrah aged 7 months in French oak barrels.
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.
The Wine Advocate scored this 92+ points saying, "The TenutaGuadoal Tasso 2018 BolgheriRosso Il Bruciatois a steal at this price point. Indeed, this blend of Cabernet Sauvignon, Merlot and Syrah has consistently affirmed its very reputation on the fact that it so effortlessly hits that sweet spot between value and quality year after year. The wine opens to soft, supple fruit with blackberry and blackcurrants backed by spice, leather and tobacco. The aromas are fresh, fruit-forward and very inviting. The sweet succulence of the wine immediately invites a pairing with marinated or barbecued meats slow-cooked over embers. In terms of mouthfeel, Il Bruciatois designed to be approachable and most importantly: food friendly.
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
