Hospitality visionary and executive chef Joey Maggiore will debut his hand-crafted Cabernet Sauvignon this weekend at all The Sicilian Butcher locations. This launch introduces the first wine in his new private selection line that contains both red and white wines. The line is expected to roll out first at The Maggiore Group restaurants, Tomaso’s, The Sicilian Butcher and Hash Kitchen, before expanding to select retailers.
Grown and bottled by Andrew Geoffrey Vineyards in Napa, California, Chef Joey’s Cabernet Sauvignon is aged for 20 months in 100% French oak barrels. The wine contains a blend of 96.8% Cabernet Sauvignon, 2.2% Cabernet Franc and 1% Petit Verdot — giving the wine strong aromatic and flavor components of dark fruits, vanilla, mocha and black pepper. Currently, the first wine from the label is only available at The Sicilian Butcher for customers dining in for $50 a bottle.
There will be three domestic wines under the label: the Cabernet, a Chardonnay, a Pinot Noir. For the production of the remaining wines, Maggiore partnered with 12 Italy-based wineries– paying homage to his Italian roots and commitment to giving customers an authentic Italian fine dining experience. Individual wines from the line and their retail prices will be announced from now until May. The line is expected to contain red, white, sparkling and dessert wines.
“Growing up in a big Sicilian family, great wine was always a staple in our home,” Chef Joey Maggiore said. “My dad really loved wine, and I know he’d be just as excited as I am to see this wine line finally shared with the community. We’ve partnered with some of the best wineries in the world to create unique blends that I’m very proud to have my name on.”
Paired with the launch of his wine line, Maggiore will release a line of olive oils from Sicily in both 500mL and 250 mL bottles. He will also curate specialty items with fresh Sicilian ingredients including olives cured in oil and vinegar, bruschetta toppings, tomatoes and ready-made sauces.