Scrumpy Ewe Farmhouse Dry Traditional Cider

Scrumpy (a term for farmhouse cider in Europe) Ewe (referring to the sheep that graze their orchards) is a traditional cidery making cider the old-fashioned way up in the foothills of the Catskill Mountains. The Farmhouse Dry cider is a blend of Old Winesap, Northern Spy, Spigold, Newtown Pippin, Gold Rush,  Ida Red and Spartan apples fermented with native yeasts and aged for 10 months in a mixture of American and French oak. It is described by Scrumpy Ewe as having "hints of butter, lemon, floral, oak on the nose, full bodied."

Fratelli Alessandria 2019 Verduno Pelaverga

Made from the Pelaverga Piccolo grape, specifically grown in the northern Barolo sub-region of Verduno. Consisting of fruit from many sites: Riva Rocca, Campasso, Boscatto, Neirane, Sotto Orti, Galleria. Guyot trained vines averaging 20 years of age. Fruit added to a pied de cuvee, fermented 6 to 8 days in stainless steel tanks. Aging is done in either stainless or cement for 5 to 6 months, plus an additional month or two in bottle. In the glass, the wine shows a clear red, with nuances of pink and orange. The nose on this wine is terrific. Aromatically sophisticated like a cocktail. Freshly milled peppercorns, pine needles, and grapefruit peel, with the simplest bass note of firm red cherry. It tastes much like it smells, plus salinity and stoniness that adds zip and focus to the palate. The wine's structure relies on this assertiveness, since it is almost free of tannin (in the best way). Completely refreshing. Chill it on a hot day. David Hatzopoulos

Fratelli Alessandria 2017 Barolo

Same story, different wines: I would have 'normally' tasted these in Piedmont in May. Over the last few years I've fallen in love with the Alessandria wines, and I'm completely confident that I will love their 2016s. I'm going to buy some of each for myself, if that's a testimonial. You may have noticed that we don't use outside taster's notes, but for what it's worth I'm told that this set of wines got serious rave reviews...The Barolo is 'typically' a blend of about 10% Gramolere, and 4 Verduno vineyards: Boscato, Neirane, Pisapola, and Riva Roca, Jamie Wolff

Fratelli Alessandria 2016 Barolo Gramolere

Alessandria’s three single-vineyard wines are vinified the same way – 25 days +/- fermentation and maceration, aging in 20-50hl oak; they are object lessons in terroir. As a highly informed friend has said, the Gramolere is “very Monforte”: a broad-shoulders, warm natured, muscular wine with elegant tannin and pronounced minerality, and savory character. The Alessandria Gramolere is always an exciting wine; I'm planning on putting some in the cellar to get lost for a good 10-15 years. Jamie Wolff

Fratelli Alessandria 2016 Barolo San Lorenzo

Alessandria’s San Lorenzo (di Verduno, as opposed to the more famous San Lorenzo vineyard in the commune of Barolo) is the only one I’ve tasted – there are just a couple of other bottlings, by Cascina Flino and Daniele Pelassa which would be fun to taste because I love Alessandria’s version. Side-by-side with Monvigliero, San Lorenzo is a bit more open and relaxed, perhaps, as Vittore Alessandria says, “feminine, more delicate”. In any case a favorite of mine, and I  can't wait to taste the 2016. Jamie Wolff

Fratelli Alessandria 2016 Barolo Monvigliero

Thanks mostly to the fame of Burlotto’s version, Monvigliero now appears on any list of Barolo’s “grand cru” vineyards. It’s a fabulous wine, and something very particular because of the super old-school winemaking (90 days of maceration, capo sommerso, etc) but it always feels like an ideal expression of the vineyard and of classic Barolo. Fortunately for all of us, there is also Alessandria’s Monvigliero – somewhat austere and elegant, but aromatic with red fruit and limestone – a very complete, pure, and delicious wine of real refinement. Grand cru indeed! Jamie Wolff

Ducroux, Christian 2019 Vin de France Exspectatia

2019 "Exspectatia" (approximate blend, tasted in January 2020) Deep, high-toned aromas of black raspberry and raspberry, palate silky, velvety, round, raspberry and plum with darker fruit in the complex finish, plum skin, raspberry, citrus and earth. This is one of the world's finest natural wines -  drink now and over the next ten to fifteen years. (At a recent tasting of 2009 vintage Beaujolais, including most of the finest, the 2009 Ducroux was the clear winner) Christian Ducroux's vineyard work is certainly among the finest in France. His 4 hectares in Thulon, in the hills above Régnié, have been organically farmed since the 1980s and are Demeter certified Biodynamic, with a wild proliferation of vegetation between the vines which is minimally controlled by horse-drawn plowing.  Christian has been practising this type of regenerative agriculture for 35 years, and he's very happy that more vineyards are now using these methods! David Lillie

Fongoli 2018 Umbria Bianco Biancofongoli

The clear bottle reveals the wine's color - a roasted yellow, like over steeped chamomile tea. From the glass, the wine smells like a mix of green and black teas with sliced pear and chopped raw almonds. Served at a picnic with salami, mortadella, cheeses and cut vegetables, the wine's flavors of crushed quince and apple, with hints of sherry and green herbs, hit the mark. Easy drinking but still really interesting. Delicious, most importantly. David Hatzopoulos

Ducroux, Christian 2019 Vin de France Esquisse Rosé

  The 2019 "Esquisse" Rosé seemed a bit lighter than the 2018, showing a pretty orange/pink color with aromas of citrus and raspberry, with subtle red fruits on the palate, fresh and silky with a clean mineral finish - a rosé that should gain in complexity over the next 3 - 5 years. David Lillie

Vins Contés (O. Lemasson) 2019 Vin de France P'tit Rouquin (Gamay)

100% Gamay. From Olivier’s “young”, which means 40-year-old, vines. Whole clusters, short carbonic maceration, natural yeasts, no sulfur and no filtration. This is a happy wine, young though, and I think it will be better even with a few more months in the bottle. At the moment, there is very pleasant red fruit and some red apple skin structure, but generally not a tannic wine.The finish is not particularly complex or long, but the material is there and it should be a really together bottle of red later this summer. Drink with a chill with all your summer BBQ fare.  -Eben

Vins Contés (Lemasson) 2019 Vin de France R 19

The 2019 version of Les Vins Contés  R is a blend of 40% Grolleau and 60% Cabernet Franc which undergoes a 7-day co-fermentation. It sees no added sulfur during production. Out of all the reds from Olivier Lemasson this vintage, I found it to be packed with the most youthful exuberance. Pronounced red fruits on the nose, like sliced strawberries and cherries, created the base for more delicate aromas of cinnamon and mint.  The flavor profile was a medley of black and red forest fruit, tart beach plums, and menthol. Definitely a wine I'd suggest enjoying now for its lovely drinkability. I'd also suggest giving it a slight chill. Makes me think of summer in a shaded garden by the ocean. David Hatzopoulos

Villemade, Hervé 2018 Cheverny Les Ardilles

Our friend Hervé Villemade made another gorgeous "Les Ardilles" in 2018. Made from 85% Pinot Noir and 15% Gamay grown on sandy  clay with silex over limestone in Cheverny with yields of about 25 hl/ha. There was a 20-day maceration with light extraction followed by aging in  old barrels, with no added SO2 during vinificaton. Thee wine is particularly ripe and expressive in the excellent 2018 vintage, showing very pretty intriguing aromas of wild strawberry and plum puree, orange peel, celery root, white pepper, violet, licorice and rose. The palate is light but dense with plum and blackberry fruit, quite meaty and mineral with citrus, fennel and spice notes. Black fruits, licorice and spice linger in the long finish. This is a unique and delicious natural wine - bravo Hervé!

Landron, Jo 2019 Muscadet Sèvre et Maine Amphibolite

Amphibolite - a metamorphic stone generally formed from gabbro or basalt, with a high concentration of iron and magnesium, prevalent in the vineyard, over a bedrock of gneiss. The wine from this vineyard is low in alcohol (normally about 11 - 12.5%, the 2019 is at 12%) and high in acidity and mineral salts. Bottled after 4 months sur-lie aging and retaining a bit of CO2 from the fermentation, the Cuvée Amphibolite is refreshing, stimulating and a perfect complement to shellfish and light seafood dishes. In 2019 the wine is lovely, with subtle aromas of ripe citrus confit, almond, pear and granny smith; the palate is bone dry but round and refeshing with stone and white fruits, showing a bit more density and alcohol than normal. Enjoy over the next 12 months with some Wellfleet oysters or any mildly flavored fish, even roast chicken. David Lillie

Baudry 2016 Chinon La Croix Boissée

(Last of stock of this classic Chinon) We've had the good fortune to taste the 2016 La Croix Boissée from vat or barrel three times - the first time showed vibrant lush deep black fruits and fabulous length which was confirmed in 2019 with the aromas a bit subdued by the élevage, showing floral black fruits and sensational length and elegance on the palate with cool red and black fruits, earth and mineral flavors. This will be a sensational mature Chinon, try to wait 8 years then drink until 2049 - yikes, I'll be 100 years old!

Autran, Michel NV (2019) Vin de France Petillant Nature "Arrête-toi à Kerguelen"

Michel Autran has become one of the most respected producers in Vouvray. After working with our good friend François Pinon, Michel made his first wines in 2012 and his rare and elegant dry Vouvrays have been on our shelves ever since. His new Pet Nat, the 2019 "Arrete-toi a Kerguelen" is absolutely wonderful - it's  a blend of Gamay and Chenin showing extremely pretty red-currant fruit with fabulous depth and a great finish, really a superb and delicious sparkling wine that is a sensational value as well. Don't delay, as there's very little available.  David Lillie

Batardière 2017 Vin de France Pet Nat "La Croix Hardie"

'La Croix Hardie' is a methode ancestrale sparkling Chenin Blanc from Batardiere's youngest vines. Fermented in stainless steel, and then aged for two years in bottle in order to ferment to dryness. Up front the nose is bright, floral, and full of juicy citrus and apricot, on the finish there's a little bit of a savory funkiness to this bottling and could use a bit of cellar aging to allow all of these flavors to fully integrate as we've seen with some of his older vintages. Michelle DeWyngaert 

Charvin 2018 Côtes-du-Rhone Le Poutet Arrives

(Our last delivery sold-out immediately - it's back!) The Laurent Charvin "Le Poutet"  is made from average 50 year-old vines (some are 90 years-old!) of 80% Grenache with Mourvedre, Syrah and Carignan in vineyards that abut Chateauneuf-du-Pape - Maucoil in the northwest and Campovin and Boislauzon in the northeast. The soils are sandy clay/limestone with galets stones. The grapes undergo a 15 to 20-day whole bunch fermentation with daily pumping-overs, the wine then spends 18 months in concrete vat and is bottled unfined and unfiltered. The resulting wine is equal to many Châteauneuf-du-Pape, offering complex aromas of garrigue and spicy red fruits with the structure to evolve and drink well over ten to fifteen years. The 2018, tasted with Laurent Charvin in January, 2020, was  quite remarkable with gorgeous floral aromas of strawberry and blackberry and vibrant, supple black fruits on the palate with round juicy tannins - delicious already but with enough brightness and structure to provide beautiful drinking over the next ten years. This is truly "gouleyant" and should be purchased by the case - at $22.99 per bottle it's a great value!  David Lillie

Chandon de Briailles 2018 Savigny-les-Beaune Aux Fournaux

Chandon de Briailles is one of the truly grand domaines of Burgundy, dating back to 1834. Their holdings include vines in most of the best sites in Savigny and Pernand, as well as considerable parcels of Corton Grand Cru and Charlemagne and there seems to be near-consensus that the wines that the estate has produced over the last ten years are the most consistently brilliant that the de Nicolay family has produced. "Aux Fournaux" is named for the 1er Cru that makes up the lion's share of this bottling. This may be labeled villages-level wine but what's inside is considerably more elevated. 

Chandon de Briailles 2018 Savigny-les-Beaune Les Saucours-Sans Soufre

This is Savigny Blanc from white rocky soils previously planted to Pinot Noir. Claude de Nicolay has been experimenting more and more with no-sulfur winemaking in recent years and as the quality of vineyard work and cellar work has steadily increased, so has the success level of these bottlings. The 2018 Saucours is one of the more delicate and refined white Burgundies that I've tasted from the 2018 vintage, emphasizing citrus fruit and under-ripe apple notes backed by intense minerality and a vibrant seam of stony acidity. A bit angular on opening, the palate widened with air, yielding a touch of lemon curd and delicate white floral aromas over 3-4 hours open. I opened this before dinner on Christmas Day, but it really showed itself after the meal - don't be afraid to give this wine some air! A great example of the elegant winemaking at Chandon de Briailles and a lovely sans soufre wine. Ben Fletcher

Chandon de Briailles 2018 Pernand-Vergelesses 1er Cru Les Vergelesses - Sans Soufre

Claude de Nicolay has been experimenting more and more with no-sulfur winemaking in recent years and as the quality of vineyard work and cellar work has steadily increased, so has the success level of these bottlings. Produced from vines planted in 1954 the Pernand 1er Cru Vergelesses has always been a lovely wine and this 2018 is no exception. Though the nose was a bit quiet upon opening, but my colleagues and I were knocked out by the joyous crunchy red fruit, rounded out with notes of rooibos tea, allspice and dried thyme. With air, the fruit darkened somewhat and a firm limestone character emerged. When sans soufre winemaking is really successful what always strikes me most is a feeling that the wine is untethered and that is certainly the case here. Outstanding wine that can be drunk tomorrow or laid down for a few years. Sam Ehrlich

Chandon de Briailles 2017 Savigny-les-Beaune 1er Cru Les Lavières

From 50-year-old vines located mid-slope. 50% whole cluster. The shallow soils overlay flat limestone rocks, giving way to clay subsoils.  The 2017 has a deep ruby robe. The nose is redolent of violets, hedge fruits and spice. The mid-weight palate shows good ripeness and punch with juicy blackberry and cassis flavors and sauvage notes with a pungently mineral—verging on salty—core, finishing with a burst of spice on the long, detailed, lip-smacking finish. This is earthy, though by no means rustic and shows great flair. There is sneaky structure and while this is delicious now, this will benefit from 5-8 years in the cellar. John McIlwain

Bize, Simon 2018 Bourgogne Blanc Les Perrieres

We are huge fans of the Bize wines and what we have seen of the 2018s so far has us jazzed. The whites are of particular note, considering the warmth of the vintage. They have the poise and freshness that one expects from serious white Burgundy, while still showing the fruit and richness that characterizes the vintage. "Perrieres" is the second of two Bourgogne Blancs that Bize bottles each year and though it sits very close on the hillside to "Champlains," it couldn't be more different. The vines in "Perrieres" are older, the soil very rocky and it always shows spine and crunch in  stark contrast to the richness and plump fruit of "Champlains." The '18 whites at Bize were incredibly successful wines. 

Domaine de l'Enclos 2018 Petit Chablis

Historically, Petit Chablis was often sneered at as something that rarely resembled Chablis. However, the leaps and bounds that have been made in the vineyards and the cellar mean that the overall quality of this humble appellation has grown exponentially in recent years. This is certainly the case at Domaine de L'Enclos. The estate is young but the Bouchard brothers have years of experience producing serious Chablis from organically farmed vineyards. The warm 2018 vintage produced especially excellent Petit Chablis. The nose and palate are redolent with lemon, pear, white peach and the minerality that makes Chablis unmistakable even within Burgundy. There is more weight than one might find in cooler vintages and leaves you with a general sense of satisfaction. This is very nice and a tremendous value. Sam Ehrlich

Fred Jerbis Fernet 25 Single Barrel 750ml 34% abv

Frederico __ of Fred Jerbis is devoted to showcasing the Fruiulian terroir (Jerbis being the word for herbs in this Italian dialect) through freshly foraged and organically grown herbs and botanicals from the region. He considers himself an alchemist, spending much of his time experimenting with distillation and steeping techniques to get perfect flavor extracted from every ingredient. His Fernet 25 comes form a single chestnut barrel made without dyes/colorings and very little sugar. Twenty-five different Italian botanicals are used including mint, saffron, chamomile, licorice, savory, orange, rhubarb and of course, gentian. The nose is super fresh, a burst of spearmint and tarragon, followed by toasty chestnut and  nutmeg imparted by the barrel aging. The palate is well balanced and rich without being too viscous, and a nice burst of citrus from the orange peel keeps it lifted. Michelle DeWyngaert

James Macarthur's Fine Malt Selection Aged 6 Years Islay Single Malt Scotch Whisky

James MacArthur is an independent whiskey bottler in Scotland selecting their favorite single casks from distillers across the country and aging/bottling them with nothing added (coloring, caramel, etc), and nothing taken away (no chill-filtration). The 6yr Islay aged in ex-bourbon barrels, remains a bit of a mystery, as the distillery of origin is undisclosed. It is, however, unmistakably Islay in its purest form. Too often Islay gets associated with gobs of peat and smoke, but when it's done right, it can be intoxicating...figuratively, as well as literally. Our best advice is to sit with a glass of this neat, relishing the aroma as it unfurls over time, notes of raw almond, iodine, sea spray, and expensive cigar. On the palate is a balanced, medium weight, just the right amount of heat, and a briny, quintessentially Islay finish that seems to go on forever. I'm still pondering this Scotch days after tasting it. Michelle DeWyngaert

Privateer Single Cask American Rum The Queen's Share 55.4%

Maggie Campbell is serious force to be reckoned with. A savant of spirits, if you will. Her dedication to precision and passion for great rum has led to these exquisite bottles. The 'Queen's Share' is based with 100% Grade A Guatemalan molasses and is taken from a blend of the 'seconds'(the end of the 'heart' and just before the 'tails') cut from each of the Privateer spirits. It is pot distilled first and then goes into a column still before being aged for a minimum of two years in either a new American oak or used bourbon, run, or brandy barrels. As each expression of the Queen's Share is a single batch, single barrel expression, it is matched with which ever barrel they believe will properly showcase the unique spirit. It is then bottled at 55.4% ABV with no additives and no filtering. One of the few rums to earn 5 stars in Paul Pacult’s Spirit Journal, his review states that, "flavor and quality heights rarely seen in domestic rums and only a handful of Caribbean region rums as it all comes down to perfect balance between alcohol, acidity, wood usage, and flawless distillation."I couldn't agree more. This rum is rich, concentrated, and has a spicy kick at the finish. Perfect on its own, or it makes a mean old fashioned! Michelle DeWyngaert

Fossil & Fawn 2019 Willamette Valley Silvershot Vineyard Pinot Noir

We always look forward to this single-vineyard bottling of Pinot Noir from our friends at Fossil & Fawn! The Silvershot Vineyard sits on south-facing slopes at the exit of the Van Duzer Corridor, which means plenty of cool ocean air to balance an abundance of sunshine. We have not yet been able to taste this vintage but according to the winemakers, despite it being a particularly rainy harvest season, the grapes were picked at the perfect time! Fermented with 30% whole clusters with native yeasts and then aged in a mixture of neutral Oregon and French oak barrels, before bottling unfined and unfiltered.

Mount Eden 2016 Domaine Eden Cabernet Sauvignon

Mount Eden Vineyards have been the standard bearers of quality California fruit since the 1940's, and have remained focused on healthy winegrowing as the key to making great wine. Positioned near the coast of the Santa Cruz Mountains up at 2000ft elevation, they are perhaps more well known for their cool-climate loving varieties, Pinot Noir and Chardonnay, but their Cabernet Sauvignon is just as compelling. Because of the high altitude and ocean wind this wine does have great acidity, but being positioned above the fog line gives their vines abundant sunlight and drier conditions leading to a complete ripeness, even for the Cabernet. It was a very low-yielding year, but that made the fruit all the more concentrated. The blend is 79% Cabernet Sauvignon, 14% Merlot, 10% Cabernet Franc & 1% Petit Verdot aged in 100% new French and American oak for two years. The extended time in barrels and subsequent years resting in bottle mean have allowed the oak flavors and tannins to fully integrate. Notes of blackberry, ripe purple plum, cassis, rosemary, thyme, cacao nibs and forest floor mingle on silky, powdery tannins. This still shows vibrant fruit now, but should also mature beautifully with another 5+ years in the cellar. Michelle DeWyngaert

Fossil & Fawn 2019 Willamette Valley Gewurztraminer (organge)

The 2019 Gewurztraminer comes from the organically and biodynamically certified Montinore Estate Vineyards in the Tualatin Hills of the Willamette Valley. The grapes were allowed to macerate for a whopping 234 days on the skins in egg fermenters, before aging for two months in neutral French oak. Bottled unfined and unfilted, this is a juicy, deeply colored hazy 'orange' wine.

Fossil & Fawn 2019 Willamette Valley Pinot Gris Rouge

This is a unique Willamette Valley Pinot Gris, left to macerate on the skins for 30 days to give it this deep red color extracted from an otherwise, lightly colored, pink grape. The fruit is left with 40% whole clusters, fermented with native yeasts, and then aged in a mixture of neutral Oregon and French oak. Serve this with a chill as a perfectly red or very dark rosé.

Scrumpy Ewe Stone Cutter Traditional Cider

The 'Stone Cutter', an homage to stonemasons and a nod to the sharp acidity of this cider is a blend of sharp apples, Wickson Crab, Northern Spy, Esopus Spitzenberg, a small portion of sweet Fortune apple, and some bittersweet Yarlington Mill and Brown Stout apples to balance it out. Bright, refreshing, and slightly sparkling, this is a perfect cider to pair with sharp cheeses, or as an aperitif.

Scrumpy Ewe Dabinett Spy Traditional Cider

The 'Dabinett Spy' is aptly named for it's blend of 25% English Dabinett bittersweet apples, and 50% Northern Spy American sharp apples, with the rest of the blend made from Rhode Island Greening sharp apples. This still cider is dry, floral, and has a bit of tannin for a softly textured finish.

Floral Terranes 2019 Nassau County Suburban Moraines Still Cider

The creators of Floral Terranes drive through the towns of Long Island and seek out random uncultivated apple trees and grape vines. For the 'Suburban Moraines' cider, 10% of the apples used come from these discovered trees, and the rest of the blend is a mixture of Black Twig and Winesap apples from Breeze Hill Farm, Peconic, Long Island. There's a very pretty herbaceous quality to this cider like fresh sage,  lemon balm, and chamomile tea, backed by notes of Pink Lady apple, creating a crisp, dry still cider. Michelle DeWyngaert

Champ des Treilles 2018 Sainte-Foy Bordeaux Vin Passion Blanc

This is a unique example of Bordeaux Blanc from one of the first organic and biodynamic properties in the region, located in the lesser-known Sainte-Foy. Corinne and Jean-Michel Comme started to replant these vineyards in 1998 using as little intervention as possible, avoiding pesticides, green harvesting, even tractor plowing, and using neutral oak for aging to allow each vintage to speak for itself. Grown on clay and limestone soils, the Vin de Passion displays a beautiful balance of texture, minerality, and ripe fruits. The blend is 1/3rd Sauvignon Blanc, 1/3rd Semillon, and 1/3rd Muscadelle, which gives the wine a richer, more viscous texture than a typical Bordeaux Blanc, but still maintains a balanced acidity. The nose is full of dried herbs, dried white flowers, and candle wax, and the palate brings green and yellow pear, white grapefruit, and more fresh and dried herbs. Fans of fuller bodied, more textured whites will love this year's 'Vin de Passion'. MD

Villet, Gerard & Christine NV Vin Mousseaux de qualité

A Cremant in everything but name, this Vin Mousseaux (a general term that refers to sparkling wines) is 100% Chardonnay Extra-Brut. There is no dosage so it's particularly bright, dry and clean. Vinified with indigenous yeast (like all of the Villet wines), this is perfectly refreshing (think Summertime), super 'digestif' and great for an apero or with food.  Eben Lillie

Villet, Gerard & Christine 2012 Arbois Vin Jaune

Villet, Gerard & Christine 2017 Arbois Pinot Noir

In 2017, the Villets filled one of their very large barrels with Pinot Noir, and had a bit extra in a stainless tank. After tasting both, there was a particular appeal to the fresh snappy nature of the tank Pinot, so we requested they save us some! Even now in 2022, the wine has a lot of freshness and pep. Perhaps every so slightly reductive on opening, this blows off within 10 minutes. A bit less immediately charming than the Trousseau or Poulsard, this Pinot Noir really starts to shine after about an hour open, with perfectly balanced red fruit. Very pure wine, with a sharp mineral core, and a delicate finish. -EL

Villet, Gerard & Christine 2018 Arbois Trousseau

Villet, Gerard & Christine 2015 Arbois Savagnin (Ouille)

The 2015 resonates with comforting aromas of creamy walnuts, smoke, red apple, and gingerbread spice upon opening. With time lifted aromas of  genepy and subtle mountain herbs emerge to reveal a wine that's playful but rooted in rich tradition. The palate is tightly knit with gripping acidity, spice, and delicious salty minerals. There is the faintest toasted walnut note on the mid-palate but the finish is all refreshing, mineral acidity. -AB

Villet, Gerard & Christine 2017 Arbois Savagnin (Legerment Oxidative)

Villet, Gerard & Christine 2018 Arbois Tradition 'Cuvée Orange'

This is the second 'Orange' (Skin Contact) wine produced by the Villets, and a great success! They had some of this wine aging in stainless tank, which Christine found to be strong on spice notes. This bottling was from the part that they aged in large barrels, which she remarks is "plus sur la profondeur, moins sur l'épice" (more on the depth, less on the spice). The tannins are subtle here, mingling with dry orchard fruit, and herbal tea notes. A compelling orange wine, and a fine wine in its own right, not a gimmick or something they hatched up because it's trendy. I remember Christine telling me many years ago that they were curious about the potential of Chardonnay and Savagnin to produce interesting maceration wines. Though relatively new for them (they produced one skin contact Chardonnay in 2014, and this Tradition bottling from 2018), they clearly have a knack for it!

Villet, Gerard & Christine 2016 Arbois Tradition Blanc

The 2016 Tradition Blanc is 70% Chardonnay sous voile, and 30% Savagnin sous voile during 30 months!  This is a must for any fan of oxidative whites, and a perfect bottle to use for Coq au Vin Jaune on a budget. Of course, use a bit for the recipe, and drink most of it with dinner!  Eben Lillie

Villet, Gerard & Christine 2018 Arbois Tradition Rouge

A blend of all three of the Jura's great red varieties, Poulsard, Trousseau, and Pinot Noir, from the first organic estate in Arbois. Winemaker Christine Villet is a mentor and a mother-figure to many of the regions up-and-coming winemakers. The 2018 Tradition Rouge is a deep red in color. The nose is woodsy, with dark cherry and hints of baking spices. The palate is surprisingly plump, with red fruits and a clean mineral freshness.

Vinas Viejas de Pegaso 2017 Sierra de Gredos Zeta

As I understand it, 2017 was not an easy or fun vintage in the Gredos Mountains of central Spain: rain at the wrong time, drought and excessive heat following, and two brutal summer hails ripped through the region, massively reducing yields. But the Garnacha wines that I have tasted from the vintage are all absolutely fantastic.  The 2017 Pegaso 'Zeta,' from 60+ year-old organically-farmed vines near Cebreros, is an elegant, fresh style of Garnacha from slate soils. The nose is exuberant, with raspberry and blackberry notes alongside slate-y earth and spice, which continue on the long, delicately structured palate. 

Jose Antonio Garcia Viticultor 2018 Cubos del Paramo Vinas Viejas Prieto Picudo (Leon)

Prieto Picudo is one of a collection of rare indigenous grape varieties (in this case, local to the province of Leon) that fascinate me. I haven't had the opportunity to try a lot of varietal wines from the grape, and I don't want to attempt to define its qualities without much experience. To me, it recalls both Mencia and Tempranillo, though it is perhaps darker than either. There's a touch of Mencia-like spice to the aromatics and some herbal character on the palate, while the mix of red and black fruit seems similar to Tempranillo. This example, from Jose Antonio Garcia, is lively and spicy, with no oak influence. The palate is mineral and bright, despite the wine's dark color. To me, wines of this type are perfectly suited to the transitional weather and cuisine of autumn, bringing both warmth and refreshment to the table. Ben Fletcher

Patricia Perdomo 2018 El Cantaro La Palma

Patricia Perdomo is based in Garafia, in the northern part of La Palma, where she organically farms a single hectare vineyard in the region of Briesta that is composed of a number of indigenous grape varieties: Listan Prieto, Listan Negro, Negramoll, and others. This is a truly special place: surrounded by Canarian pines, planted on ancient terraces, the vines are 1200m above the sea and typically above the cloud line. El Cantaro, is the only wine she produces, a blend of all of the varieties from the plot cofermented in the ancient method of the area. About 80% of the grapes are destemmed, ferment in open top vessels for about five days before resting  in stainless steel for roughly a year. This shows savory notes of tea, smoke,  stone and tiny red berries on the nose, while the palate is beautifully balanced, with delicate, grainy tannins around notes of macerated raspberries and cranberries and pomegranate layered on deep and dense volcanic minerality. Truly elegant. I recommend a quick decant to help this wake up and open fully. I can't stop thinking about this wine! Ben Fletcher

Guímaro 2017 Ribeira Sacra Camiño Real

Guímaro (which means "rebel" in Gallego) was founded by Pedro Rodriguez in 1991, in Amandi, the most celebrated subzone of Ribeira Sacra. Here Mencía and other indigenous varieties (Merenzao, Mouratón, Brancellao, Caiño, Sousón...) are planted on very steep terraced  slopes of slate on the northern bank of the river Sil. The vines on these south-facing slopes (almost cliffs, really - I definitely recommend checking out a photograph of these precariously steep vineyards) produce wines of great mineral intensity and character. Camiño Real comes from six terraced vineyards around Amandi, with about 85% of the blend Mencía and 15% other indigenous red varieties. Pedro harvests the grapes by hand  and ferments them together in open-top oak vats with 40 days of maceration on the skins before raising in an foudre and 225L and 500L barrels. Right now, this shows a bit tight, but it will blossom with air or further bottle age into a great expression of Ribeira Sacra: structured, medium-bodied, spicy and very gastronomic. Ben Fletcher

Domaine Tatsis 2018 Macedonia Limnio

The Tatsis brothers have been making natural wines (farming organically and biodynamically, fermenting exclusively with native yeasts, and employing no additives) since the 1990s, positioning them as among the very first natural winemakers Greece. They are based in Macedonia, near Goumenissa, and focus on the local varieties of Limnio, Xinomavro, and Roditis. Limnio is a grape with a long history in Greece that spread from the Aegean Islands to the mainland. Tatsis' Limnio is light-medium bodied, characterful, and refreshing with notes of  cherry, ripe strawberry, and Mediterranean herbs on the nose, and a mineral and herbal palate with lots of red fruit character. Cari and I compared it to Loire Gamay or a lighter Cabernet Franc. A great spring wine. Ben Fletcher

Preisinger, Claus 2018 Burgenland Kalkundkiesel White

The name Kalkundkiesel designates the use of sites that are rich in chalk (kalk) and pebbles (kiesel). The blend is  60 % Weissburgunder, 30 % Grüner Veltliner, 10 % Chardonnay. The fermentation occurs with the skins, and then the wine is aged for 6 months in neutral oak barrels on the lees. This wine opened up my eyes to the potential of Austrian whites, and I will always thank our esteemed former colleague Cari Bernard for bringing in interesting and "outside the box" wines from the country. Everything about this wine asks for patience and focus. The nose is envoloping, with stone fruit (white nectarine) and bright citrus notes, the texture on the palette is both rich and crispy/crunchy with mineral backbone. A lovely wine to sit back with and a very approachable (and clean) wine, particularly commendable as it's produced without added sulfites.  -EL

Preisinger, Claus 2019 Burgenland Puszta Libre!

Unusually slender for a red wine bottle, the Puszta Libre! bottle shape takes its inspiration from vintage soda bottles, a cheeky nod to how chuggable this wine is; and if that's not enough we are also instructed by the label to "drink cold"! Mostly Zweigelt with Sankt Laurent, fermented in stainless steel and aged in large (600L to 1000L) used oak barrels. The 2019 just arrived about one month ago, and is singing! Great for summer BBQs and responsibly distanced parties!  -EL

Preisinger, Claus 2019 Burgenland Blaufrankisch Kalkstein

Claus Preisinger's winery is right outside the tiny town of Gols, on the northeast corner of the Neusiedlersee. Biodynamic since 2008.  The name 'Kalkstein' is in reference to the shell limestone soils found in the vineyards where the Blaufränkisch grows. Average vine age is 30-years-old, grapes are hand-harvested, and spontaneously ferment in stainless tank followed by aging sur lie in used large wooden barrel for six months before being bottled with low amounts of sulfur. True to form, his Blaufränkisch shows bright minerality and great texture through the layers of juicy plum, black raspberry, and savory herbs. The newly arived 2019 is delicious and vibrant, with dark fruit and light-medium body. People speak about drinkability, and we don't like to overuse the term, but it couldn't be more apt to describe this lovely red.

Naboso 2017 Slovakia Doma

This white blend from Naboso is Muller-Thurgau, Welschriesling, Gruner Veltliner and Red Slyvaner. Total SO2: 21mg/l

Naboso 2017 Slovakia Spolu

Semi-red wine of Welschriesling, Blaufrankisch, Gruner Veltliner, and Muller-Thurgau. Spontaneously fermented, unfiltered and unfined. Total SO2: 23mg/l

Naboso 2017 Slovakia Ritual

Blaufrankisch from Naboso estate in Slovakia. Super tiny production. Total SO2: 31mg/l

Drink with James Blue-Chip on a Budget

Maybe the best reason to find wine professionals you can trust, apart from the thrill of exploration, is value. Burgundy, Bordeaux, Barolo, Champagne, Napa Cab... the blue chips of the wine world (mostly) got their reputations for a reason. And as long as you have money to burn, it's easy to close your eyes, sit back, and press play. But what about not burning money? When a classic is what's called for instead of an unpredictable adventure and price *is* an object  —   when we have to impress a partner's parents, say, or buy a gift for someone we don't know well, or just want a taste of the good life  —   where can we turn? We'll drink our way through a few different paths to finding value in wine regions, and wine styles, that often deliver anything but  —   and discover some world-class wines in the process.

**Order this kit to join this virtual class with James Sligh on October 10th at 5PM EST. Each kit includes three bottles of wine, class materials, and an email with pairing suggestions, a weekly playlist, and a link to the Zoom tasting.**  

Deep Dive Wine in Clay

Wine was born in clay. For thousands of years before folks in Gaul started floating oak barrels downriver, amphorae or dolia or tinajas or qvevri were where wine fermented, aged, and traveled. Clay vessels are our earliest evidence of winemaking. Clay bowls were even what you drank out of. And today, both in its ancestral territories and in places where it was never tradition, clay is making a comeback. We'll explore clay's impact on wine, its variations and permutations from Imereti to Itata, and drink wine that calls back to wine's very origins.

**Order this kit to join this virtual class with James Sligh on October 13th at 6PM EST. Each kit includes three bottles of wine, class materials, and an email with pairing suggestions, a weekly playlist, and a link to the Zoom tasting.** 

Children's Atlas of Wine Northern Rhone, Savoie, Piedmo

Let's celebrate autumn by drinking both sides of the Alps!The Savoie: on the one hand, it's where the Rhône begins, and where grape-wise you'll find syrah's cousin and even some of the same white grapes.

On the other, it led an independent polity (Savoy, Duchy of) that united it with the Piedmont all the way through the middle of the 19th century, giving us the birth of vermouth and a whole bunch of related aromatized aperitif wines.

Today, ok — everybody wants to lump the Savoie in with the Jura on their wine lists, and there's a border in the way on the other side.But this might be a more fun and useful way to understand how these places work, and what their wines have to say to one another: sunshine and alpine freshness, mountain cheese and cured meat, dried herbs and autumn leaves...

**Order this kit to join this virtual class with James Sligh on October 15th at 6:30PM EST. Each kit includes three bottles of wine, class materials, and an email with pairing suggestions, a weekly playlist, and a link to the Zoom tasting.**

Drink with James Cabernet, Pinot, Sancerre

What are we really ordering when we order some of the most commonly requested grape varieties and regions in the world of wine?

I don't get to work behind a bar much these days, but when I did, I heard a lot of this when I asked what people liked: 'Cabernet or Pinot,' 'Sancerre or Sauvignon Blanc.'And these are useful categories, actually! Just . . . not necessarily because of what it says on the tin.

We're going to drink three wines I love that can teach us what we're actually asking for when we order, get to know our palate, and discover some tricks and paths to finding value, surprise, and delight.

**Order this kit to join this virtual class with James Sligh on October 17th at 5PM EST. Each kit includes three bottles of wine, class materials, and an email with pairing suggestions, a weekly playlist, and a link to the Zoom tasting.**

Deep Dive Forgotten Grapes of Piedmont

This one's a labor of love. I'm fascinated by the traditional varieties that lurk in the background of the Piedmont's traditional quality pyramid, beyond the old 'nebbiolo on top, barbera in the middle, dolcetto for lunch' frame.

Back a couple autumns ago when I could still have people over for dinners around my twelve-seat dining room table, I hosted a Freisafest featuring wines from some of the best producers in the region. I learned a lot! Tannins can come in so many shapes, it turns out.

Pelaverga and ruché, grignolino and timorasso, these are fragrant, structurally fascinating wines that survive because of winegrowers who, like me, do this out of love. There's no pure-capitalist financial calculus that makes planting anything that's not nebbiolo on a slope that you could bottle as Barolo, say, make sense. But diversity can be good for its own sake.

**Order this kit to join this virtual class with James Sligh on October 21st  at 6PM EST. Each kit includes three bottles of wine, class materials, and an email with pairing suggestions, a weekly playlist, and a link to the Zoom tasting.**

Children's Atlas of Wine Austro-Hungarian Empire

It wasn't perfect, but there are worse things than being a multiethnic / multilingual empire with a widely trusted civil service and a world-class postal service. Honestly, that sounds pretty good right about now. Though they've now been carved up repeatedly by different borders in the intervening years (and one Iron Curtain), the wine regions of the former empire remain a fascinatingly diverse place to explore. Whether we're on the Danube or Lake Neusiedl, in a village in Moravia or Styria, Jois or Strekov, there are so many dynamic new things to drink! From welschriesling to olaszriesling, from kekfrankos to blaufrankisch, we'll unearth a few gems and tackle some complicated languages and diverse histories.

**Order this kit to join this virtual class with James Sligh on Friday, October 23rd at 6:30PM EST. Each kit includes three bottles of wine, class materials, and an email with pairing suggestions, a weekly playlist, and a link to the Zoom tasting.**

Drink with James 'Wines for Food'

"Wine is food" is something wine people say a lot. Sometimes it's to remind ourselves that wine is an everyday object grown from dirt, sometimes it sounds suspiciously like an excuse to drink every day, and often it's as a reminder to have a bottle open on the table because of what it can do when you eat while you drink it. Some wines are better for this than others! Another thing wine people like to say a lot is "food-friendly." And all of the wines we'll be opening certainly qualify.We'll taste three wines that could be condiments, and learn why I, like many sommeliers, secretly hate getting too fussy with food pairing. Bad, good, perfect? Let's find out!

**Order this kit to join this virtual class with James Sligh on Saturday, October 24th at 5PM EST. Each kit includes three bottles of wine, class materials, and an email with pairing suggestions, a weekly playlist, and a link to the Zoom tasting.**

Deep Dive 'Forgotten Grapes of the Loire

The longest river in France and the last wild river of Europe: the Loire contains multitudes, every wine style you could ask for, and in its heart two indisputably great grape varieties that it does better than anywhere else: chenin and cabernet franc. But hiding in its vastness, beyond Chenin and Cab Franc, beyond Chardonnay and Pinot Noir, beyond Gamay and Sauvignon Blanc, there are rare survivors and ancient local specialties that have been carried forward in obscurity for centuries.We'll taste three varieties that are often forgotten when we drink the Loire, and find out why what has made them so challenging to grow and vinify might also be what makes them perfect for wine's future. 

**Order this kit to join this virtual class with James Sligh on Monday, October 26th  at 6PM EST. Each kit includes three bottles of wine, class materials, and an email with pairing suggestions, a weekly playlist, and a link to the Zoom tasting.**