Casina di Cornia is a small farmhouse resting on a rural twenty-four hectares in the rolling hills of Castellina Chianti (Siena), and was restored in 1979 by Antoine Luginbühl and his wife Francine Dufour. Farming organically and using a hands-off approach to winemaking allows them to make wines that are beautifully unadulterated. This Chianti Classico has a bouquet of berries, prunes and cinnamon. On the palate, it is fresh and ripe with balanced tannins and acidity, making it a great match with traditional Italian cuisine.
The family-owned winery dates back to 1880 when a jealous neighbor set fire to the estate, hence the name – "bruciata" means "burned". Charismatic winemaker Francesco Baravalle stopped into the store to share his wonderful wines. This nebbiolo really won us over with its pretty nose of ripe red fruit, rose petals, and minty herbs. Medium and delicate in body, but well concentrated and bright in acid makes this a perfect match for food.
Marco Petterino is a tiny, and very much under-the-radar producer of the DOCG of Gattinara. With a mere 2½ hectares of vineyards in total, spread out among several parcels, his production is about 1300 cs per year. Petterino’s holdings are exceptional for the appellation with vineyards in three of the top cru’s in Gattinara – Permolone, Castelle and Guardie which are all are southwest-facing. This wine is deep and complex with a nose of sweet cherries, coffee and a touch of toasted wood.
Armani's first cuvée, this is comprised of fruit from the original vineyards at his family's estate (from 3h) 28 year old vines in clay and sandy soils. The defining difference between Sei and it's younger sibling cuvées is the presence of age and wood. Elementally speaking, the vines of Sei bear clusters of very small berries that have a larger skin to flesh ratio, and thereby produces a more aggressive must leading to a more robust tannic structure in the finished wine. Winemaking Details: 3 weeks skin contact with pump overs, natural yeasts, aged 1 year in older oak, no SO2 added
Bucklin is an estate run by 4 siblings from fruit produced on their family ranch, one of the oldest vineyard sites in Sonoma. Old Hill Ranch is a a mosaic of over 2 dozen grape varietals, making their wines field blends. The grapes for "Bambino" come from young vines planted in 1998. Made mostly of Zinfandel, the grapes are picked early to keep alcohols modest and acidity bright. It is then aged for 12 months in old French oak barrels. Almost black in the glass with dark aromatics of spicy blackberry fruit, this wine stays lively and fresh on the palate without the jamminess you sometimes find in Cali Zins. This wine is elegant and focused, making for a great food wine. Winemaking Details: low added SO2, unfiltered
Lotte Pfeffer and Hans Müller took over Weingut Brüder Dr. Becker from Lotte’s father in 1984. By then, organic agriculture had been practiced since the mid-1970’s on the eleven hectares of land, mainly at the base of the slopes of the Rhine. They face mostly south and southeast, maximizing the summer sun as it crosses the Rhine. This 100% Scheurebe is a blend of two different sites– one sandy the other in limestone.
This wine came as quite a surprise to us. Made of a unique blend of grape varietals, this wine stands up to some serious Bordeaux wines. It's an elegant wine with dark red and black fruits, leather, and tobacco on the nose, followed by a powerful, beefy palate and a long persistent finish. There are hardly any signs of aging, just the balanced integration of tannins and flavor components. Makes a great gift! Winemaking Details: Aged 27 months in new French oak, 1,000 cases produced