Wine: $45 - 60
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
From the legendary Hochar family, Chateau Musar is a full-bodied and intense wine. Complex mixture of figs, prunes, leather, dark tea, tobacco and black olives with spices on the nose. Ripe black cherries, figs with a hint of chocolate on the palate. Great acidity with smooth tannins. Velvety and long finish. 2000 vintage is more Bordeaux-like in character offering great aging potential but still approachable which makes this ready to drink now.
The Doyard family is closely linked to the history and regulations of Champagne. They have 1 premier cru vineyard and 4 grand cru vineyards all located within the prestigious zones of Vertus, Oger le Mesnil, Oger, Avize, and Cramant/Ay. In the glass, aromas of fresh-baked brioche envelope the senses, followed by a beautiful, silky/creamy texture. On the palate, a striking balance of white peach, zesty lemon and croissant lead to a long, delicious finish. Please buy some before we drink it all! Winemaking Details: 50% of this wine is vinified in barrique. 30% malo.
A 15-year old Beaujolais is a rare and fine thing. This one was made by Joseph Chamonard, father-in-law of current winemaker Jean-Claude Chanudet, who together with his wife Genevieve run Domaine Joseph Chamonard in Corcelette, near the town of Villié-Morgon. This is an extremely rare chance to see how a structured, age-worthy Cru Beajolais can age. We were allocated just one case...
Yes, Virginia, another orange wine! Made by the singular Dario Princic very near the Slovenian border, this is completely accessible, thoroughly enjoyable and works with a wide range of food. A bit of truffle, spice and orange peel on the nose, the palate has a pleasant grip from the noticeable, but soft, tannins. Flavors of apricot and orange come forward, balanced by refreshing acidity.
Shafer has long been leaders in sustainable agriculture and environmentally-friendly practices, and were the first winery in the world to rely solely on solar energy. Their Chardonnay strikes a nice balance between European and Californian styles. A restrained use of oak, the absence of malolactic fermentation and use of natural yeast work together to let the pure, cool climate Carneros fruit shine through. Melon, honeysuckle, apricot, pineapple and flint all held together with bright acidity and nice balance. Winemaking Details: Aged in New French Oak Barrels, Natural Yeast
Shafer is one of the most admired wineries in the United States. Winemaker Elias Fernandez (a second-generation Mexican-American, and a true success story) is relentless in his attention to detail. Shafer has long been leaders in sustainable agriculture and environmentally-friendly practices, and were the first winery in the world to rely solely on solar energy.Their Merlot is classic California in the best sense. Full-bodied and structured with healthy tannins wrapped around a core of ripe black fruit and a healthy bit of oak. Patience will reward you with this wine
Jacques Lassaigne’s vines mainly consist of Chardonnay, and his blanc de blanc is made entirely of it. The soils in Montgueux are heavy on the limestone – the perfect material for good champagne. This lovely, complex Champagne has a hint of sherry and croissant on the nose, with crisp minerality and a lingering finish that goes on and on This is a special wine, but don't wait for a special occasion, drinking it can make any day special. Winemaking Details: Low SO2 Added, Wild Yeast Fermentation
This is what we get excited about. Top-shelf Barolo from a terrific, old-school producer that is actually drinking nicely right now. So many Barolos need 10-12 years to come into their own (and this would be quite lovely at that age, if you have the patience) but his one bowled us over with it's approachability. It has a lovely nose of cherry, smoke, leather, tar, and a hint of mint, with a rich, silky palate of lush red fruit and spice. There are noticeable tannins (it IS a Barolo, after all), but an hour or two in a decanter will soften them noticeably. Enjoy
These are truly handmade wines in the beautiful and remote hills of Abruzzo. The Trebbiano doles out layers of flavor, floral notes, rose petals, jasmine and a touch of honey. This truly cult wines can age for years to come. Winemaking Details: Wild Yeast Fermentation, Unfiltered, No SO2 Added, Foot Treading