thirsty club

THIRSTY club

The THIRSTY Club Membership
$120-$960

Mystery. Adventure. Discovery. Creativity and interpretation. The Thirsty Club is a continuation of our shared joy and gratitude in exploring the world of wine with our wonderful patrons.

The next release will be in February.

Please fill out the Membership Form and email it back to thirsty@bottlehouseseattle.com.

Once we receive your membership form, our Bottlehouse staff will reach out to you to schedule a pickup or local delivery time. Please note we are unable to ship wine outside of the Seattle metro area at this time. 

Choose to pay quarterly (four installments) or annually (one-time payment). There is a 2-quarter minimum commitment.

Vessel III: 3 bottles at $120 per quarter OR $480 for one year

Vessel VI: 6 bottles at $240 per quarter OR $960 for one year

Exclusive member benefits include:

- Expert wine education with our curated tasting notes

- Perfectly paired recipes + cheese notes

- Quarterly member pickup socials

Privileged Bottlehouse perks include:

- 10% off post-social dinners

- 10% off birthday bill

- 10% off venue/room rentals for private events (seasonal restrictions apply)

- 10% off event tickets

- Uncorked Sundays: no corkage fee for club members

HISTORY + INNOVATION :: LOOKING BACK TO MOVE FORWARD

"History is for human self-knowledge . . . the only clue to what man can do is what man has done". R.G. Collingwood

Join us this year as we highlight producers who are looking to history for clues on how to innovate to save their vineyards and produce wine while facing climate change.

This year Thirsty Club is focusing on winemakers who are facing the challenge of climate change both by studying traditional winemaking and by innovating in their vineyards. We are highlighting producers who work biodynamically, sustainably and organically with the land and climate as it currently is. These winemakers are eschewing chemicals, inoculated yeast, acid correction, color correction and all the myriad ways in which technology is used to save harvests affected by hot, long growing seasons and brutal, angry winters. Instead they are hanging hail nets and hand-burying their vines, they are spending their lives with the soil as true agriculturists - producing wine that is unique, delicious and a contribution rather than a detriment to the environment.

 

Quarter 1 (Feb) On the Mountain Top
Exploring regions that traditionally planted closer to sea level but are now looking to their peaks and higher elevations for natural acidity and balance
(wines we are looking at: Priorat Rioja Ribera, Washington State, Chilean producers tackling Patagonia)

Quarter II (May) Everything is New Again
Highlighting producers who are using traditional and/or non-chemical interventions to save their harvests
(wines we are looking at: buried cane wines from Walla Walla, anti-hail nets in Burgundy and Piedmont, Unico Zelo planting drought-resistant varietals)

Quarter III (Aug) Fire and Rain
Too much rain or too little: highlighting producers who are facing smoke damage, or droughts or flooding.
(Wines we are looking at: producers like Kelley Fox or Golden Cluster who struggled to produce vintages due to smoke damage but did so without sacrificing quality, there is a great article in WineMag about smoke taint)

Quarter IV (Nov) Native Soil
Winemakers are looking to biodiversity to strengthen their vineyards, using native varietals, native yeast and native animals, funghi and complementary plants to combat climate change.
(Wines we are looking at: wines from producers who are working holistically with their farms. Think Iruai or Weingut Nikolaihof Wachau (nearly 2000 years old but credits their staying power to biodiversity).