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.
This is THE wine to drink in these cooler months! Made in the same way as Amarone, the grapes are picked and left to dry on mats for a few months. This allows the sugars to concentrate in the grapes which then go on to ferment and make a powerful wine that is intense, complex, and high in alcohol. On the nose there are notes of prunes and honey followed by a mouth full of dark cooked fruits reminiscent of a fine Port. This wine is grippy, so open a few hours before you plan to drink and try again the next day as it softens even more.
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.
For more than a century, Errazuriz has produced some of the finest wines in Chile by managing each stage of winemaking from grape to bottle. Unlike most major Chilean producers, Errazuriz only uses hand-picked estate fruit for its wines. Further, Errazuriz was one of the first Chilean wineries to earn the certification of sustainability. This wine off is their entry level carmenere and offers aromas of coffee and red pepper with notes of violets and sweet spices. It's full and juicy with soft tannins and well-balanced acidity leads to a refreshing finish.
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.
The Bea family's presence in Montefalco in Italy's Umbria region dates back as early as the 1500's. To this day, the family raises and produces much of what they consume on a daily basis. Paolo and his two sons, Giuseppe and Giampiero, are responsible for making all of their wines which we just can't get enough of. The nose is exciting with ripe dark cherry, tobacco, licorice and spice that rolls into the palate with a bold rusticity, meatiness, and firm yet balanced tannins. Winemaking Details: no fining or filtration, one year in stainless steel, two years in large oak barrels
Our first Kosher wine, Tzora Vineyards was founded by Ronnie James in in the Judean Hills, west of Jerusalem, 30 years ago. Considered the Israeli pioneer of "terroir", James was awarded the "Eshkol Hazahav" award for his remarkable contribution to Israel's wine culture. While we can't claim to be Kosher wine experts, we can say that this is a wine that will please a wide audience, Kosher or not. Made from cabernet sauvignon, merlot and syrah, this wine has a silky texture and an inviting nose of dark fruits and hint of earthiness. With red and black fruits on the palate, it finishes with a nice touch of acidity thanks to the extremely moderate weather in 2011. Winemaking Details: Kosher