Wine: $30 - 45
Results
COS Pithos
COS is the cool, cultish, indie wine from Sicily. The name comes from the initials of the 3 partners who came up with the project, two achitects and one social worker. Ripe red fruit, floral and aromatic, balanced with great volcanic mineral notes. Aged in the Roman style amphora, it's a taste that stands apart. No sulfur added. One of the truly great wines of Italy.
COS Nero Di Lupo
Known as a fruity light grape, in this wine it becomes complex, deep and structured. Time Out’s food editor's favorite wine of the year. Made by three friends who quit their day jobs, unfiltered, no additives and only a tiny tiny amount of SO2 at bottling.
Jacques Puffeney Savagnin
The Savagnin finds its true home in the Jura. It is speculated that the origin of this grape is the Traminer from northeastern Italy but, to us, the Savagnin of the Jura is a one-of-a-kind grape with the capacity to perform miracles. It is a fickle grape, not easy to ripen, that does best in poor soils infused with marne. Often harvested in mid-to-late October or often into November, Puffeney’s Savagnin is fermented in both steel cuve and wooden foudre; afterwards, the wine is racked into smaller oak barrels for aging.
Jacques Puffeney Savagnin
The Savagnin finds its true home in the Jura. It is speculated that the origin of this grape is the Traminer from northeastern Italy but, to us, the Savagnin of the Jura is a one-of-a-kind grape with the capacity to perform miracles. It is a fickle grape, not easy to ripen, that does best in poor soils infused with marne. Often harvested in mid-to-late October or often into November, Puffeney’s Savagnin is fermented in both steel cuve and wooden foudre; afterwards, the wine is racked into smaller oak barrels for aging. Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined, Low SO2 Added
Jacques Puffeney Cuvee Sacha
A step up in oxidative intensity from the Chardonnay but still beautifully balanced. This is roughly equal parts SA-vagnin and CHA-rdonnay (Get it?). This bottling is “non-millesime”—the Savagnin is slightly older than the Chardonnay. Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined, Low SO2 Added
Jacques Puffeney Arbois Rouge Pinot Noir
This wine is sourced from several small parcels of Pinot Noir. It has little to do with its Burgundian brethren although the Jura is a mere ninety-minute drive from the Cote d’Or. This is a rustic wine, less demonstrative than the Trousseau, but with hints of truffle, mushroom and earth and that always present note of the fresh mountain air blowing down from the Alpine hillsides.
Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined, Low SO2 Added
Monte Di Grazia Rosso
From Tramonti, high above the town of Amalfi in Campania, some 45 km from Naples. The wine comes from 2.7 hectares of vines spread over five plots, with tendone trellising (a sort of pergola system with the vines trellised high, the leaves shading the grapes from the hot sun). These vines are old, ranging from 50 years to over 100, and are ungrafted.Deep coloured. This has a wonderfully meaty, bloody, iodine, mineral nose with plum and cherry fruit. It has lots of fruit, but it is predominantly savoury.
COS Cerasuolo
The cheapest of the great COS wines , but none the less still superb. Ripe fruit from the Nero, aromatics from the Frapatto and some striking minerality. These three elements are balanced perfectly.
Cotar Malvazija
Another great orange wine, this time from just over the Italian border in Slovenia. Cotar is a small, father and son winery which is been in operation for about 25 years. The Malvasia is made with extended skin contact (2 days) then pressed by hand on an old wooden press. They vinify with the natural yeasts in small open wooden vats. They do not clarify or filter any of the wines. The result is a beautiful, orange-hued, slightly cloudy wine bursting with orange peel and hints of toffee with incredible depth of flavor and elegance.
Michel Gahier Savagnin
This is the summer savignin. The wine was started with the intentions of being a Vin Jaune, one of the great aging wines of France. Made by letting a layer of yeast form on the wine in the barrel, (flor in Sherry) sous voile in this region. If the Voile collaspes he makes these wines, lighter,ready to drink now, kind of nutty, fruity sherry like taste,unique.