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What's an Alsace section without a Gewurztraminer! This one has the perfect level of sweetness. It's not cloying or sticky, but is instead balanced and fresh, with white flowers and other classic Gewurz aromatics, a rich and textured palate, and great underlying acidity which lends well to the dreamy and majestic finish. Laurent is very careful about sulfur use, with minimal amounts added, so this may not be a wine to age (due to the residual sugar), but why wait? Drink on it's own or with any of your favorite spicy dishes. Or try it with a trout pate or cured salmon, where the slight density and sweetness play off against the higher salt content and perfectly cushion the drier, smoked flavor of the fish. Lox bagels for Sunday brunch, anyone? Eben Lillie/Karina Mackow
This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
Zweigelt grown on loess over primary rock is hand-harvested, destemmed, and macerated for a few hours before being gently pressed. The must spontaneously ferments in stainless steel tanks and later ages in the same tanks sur lie. Ripe, red berry fruits (cherry, strawberry, raspberry) burst forth on the nose and palate, the wine is dry but fruity, and just juicy enough to be a fun pairing for roast chicken, charcuterie, or just about anything off a grill. Cari Bernard
The Stagard 2015 Handwerk is a wine that shows the serious side of Grüner at a great price point. The nose is fragrant with white and yellow florals, leading notes of yellow peaches and Cara Cara oranges with just a whiff of white pepper. The palate is vibrant with juicy orange and stone fruit giving way to white pepper and a strong mineral character. Full-bodied but balanced by bright acidity, it would pair well with herbed chicken, grilled shrimp, or a board of soft cheeses. Andy Paynter
30-50 year-old Blaufränkisch vines from the steep slopes of the Eisenberg DAC, 20-30% whole cluster, foot-trodden in open-top fermenters, and aged for 13 months in used oak barrels. The nose is fragrant with savory herbs, dark plums, and carrots fresh from the earth. This deep earthiness continues on the palate, countered by a juicy acidity, with notes of ripe plum, black cherry, and lightly-drying tannins. - Cari B
This delicious Regnié shows a vivid red/black color and lush aromas of blackberry liqueur with hints of violet, bitter chocolate and citrus. Ripe, supple berry fruits coat the palate, which is quite well-balanced for a 2015, blackberry and black cherry with lovely length of fruit lingering in the finish which is lifted by firm acidity. This is a great success for the vintage and will provide joyful drinking for the next five years! DL
Matthieu and Camille Lapierre continue the beautiful work of their father, producing an elegant Morgon in the difficult, very ripe 2015 vintage. The wine shows lovely deep aromas of blackberry liqueur and earth lifted by hints of citrus, violet and mint. The palate is ripe and supple with plum, blackberry, earth, spice and citrus. The finish is ripe, soft and lovely. We would recommend drinking this juicy Morgon, served quite cool, over the next five years, but longer term aging might be possible as well.
The Pignards work 4.5 hectares in and around Morgon and Regnié. Biodynamic farming, natural fermentations and minimal SO2. We've walked through their vineyards, which are absolutely beautiful — "wine is made in the vineyard" say the Pignards and it shows in the gorgeous fruit and mineral character in their wines. The 2015 Beaujolais-Villages is from 40 to 60 year-old vines on decomposed granite soils in high-elevation parcels above Morgon. The wine shows very bright aromas of strawberry and cherry fruit with violet and citrus, quite pure and lovely. The palate is beautifully balanced for a 2015, at 13 % alcohol, with pretty berry fruits backed by saline minerals and firm acidity. This is "gouleyant" - simply delicious and easy-drinking! Serve quite cool with just about anything, and leave a few in the cellar, as this wine has the structure to age for a few years as well.
This is the most important wine in Michel’s line-up, as it is what Margaux was once known for and what it can be again if winemakers revert to the old-school traditions. It is sourced from older vines (some over 100 years old!) and is rife with aromas of purple flowers, blackberry, espresso, and cocoa. The palate is big-boned, yet has very pretty fruit and spice coming through before a long, high-toned finish. In terms of aging, this wine seems indestructible, but holds true that the wines from Clos du Jaugueyron are more than enjoyable at every stage of their life. It is serious and contemplative with unparalleled beauty. Give this a decant before dinner, and you’ll be thrilled. Tim Gagnon
This bottling shows warm, baked apple flavors with delicious layers of oak and honey. The finish lasts and lasts, and even at 25 years of age the apple fruit is still intact and quite succulent. There are older Calvados from the estate, but to me this is the apex of fruit and oak with neither side overwhelming the other. This is a true experience and a wonderfully rare treat. John Rankin
Amaury Beaufort, with help from his brothers, is making superb natural wines in Tonnerre on steep hillsides with Kimmeridgian soils near the village of Junay. (Northwest of the city of Tonnerre) Cête de Junay is a steep parcel requiring all vineyard work by hand. Yields are about 15 hl/ha, at 11.5% in 2015. The wine shows delicate but complex aromas of lime-flower, dried white fruits, almond and stone with hints of chamomile and dried herbs. The palate is crystalline and bone dry with citrus, stone and dried pear - light, but with great density and length and finishing with stone, anise, pear and lemon peel over saline minerals. No added SO2. Congratualtions to the Beauforts for this unique and scintillating wine! Serve with oysters, sushi, fresh goat cheeses, grilled sole or cod.
Julien Guillot at Vignes du Maynes makes this elegant white Burgundy from an organic parcel on crumbly limestone that has 15% Pinot Gris and 85% Chardonnay. Just delicious in 2015, the "En Rimont" shows aromas of dried pear and apple, almond and stone with hints of spice, citrus and honeysuckle. The palate is quite elegant with earthy white fruits, hay, almond, white pepper and citrus. Quite supple and pure (vinified with minimal SO2) this is a very food-friendly wine that will accompany full-flavored fish and shellfish dishes, chicken and white meats and a wide variety of cheeses. Lovely wine! David Lillie
This is a pretty Chablis from Patrick Piuze, one of the youngest stars of Chablis. This wine comes from a single vineyard near 1er Cru Forêts. This Chablis offers a nice balance of fruit and acidity despite the warmth of the 2015 vintage, with a bouquet of ripe fruit and spices. Stone fruit, apple and lemon are the primary fruit flavors with pretty musky notes on the nose and hints of vanilla on the palate. The minerality (clay and limestone) and acidity are quite good. This is a smooth, well-balanced Chablis with a nice finish and a good length. More refined and fresher than the Terroir Découverte, the wine can be served on its own or with a nice dinner. Caroline Coursant
The 2014 Sainte-Geneviève is a superb Champagne method sparkling wine made with 50% Chardonnay, 30% Pinot Noir and 20% Gamay grown at the Clos des Vignes du Maynes. The wine shows lovely aromas of white and red fruits, spiced pear and blood orange with hints of cinnamon. The palate is creamy and full, with pear, a hint of red currant, honey, stone and brown spice with fabulous length. This is a beautiful living wine from soils that have never been treated with herbicides, pesticides or modern fertilizers. Highly recommended.
"Most Champagne" Agrapart told us "is 95% juice, and 5% other things: water, sugar, sulfur, and yeast." With this wine, the aim is to make a Champagne that is 100% "jus de raisin," which requires a second fermentation using cellar yeast and must from the current vintage rather than the sugar and neutral yeast combination used to create bubbles in virtually every other Champagne under the sun. This is the fifth time Agrapart has made this cuvée, and it's the first time he's been allowed to label it as "Champagne" because in every other edition, the CIVC (Champagne's regulating body) did not deem it Champagne-like enough to earn appellation status. Last year it was Agrapart's Complantée bottling that had us sprinting for our email to make a reservation with the supplier. This year it was Expérience. As memorable a bottle as you'll ever taste, this wine has gorgeous, chalky minerality, impeccable balance despite its lack of dosage, and vivid aromas of sweet, ripe Chardonnay. Not necessarily a Champagne to be cellar-ed, but a Champagne to be reveled in over the course of a meal.
This is a new version of the Polisy Brut Reserve, coming from the 2013 vintage and produced with zero added SO2. As with all the Beaufort wines, there is terrific length and concentration due to their many years of organic farming and low yields. The lack of SO2 in the wine also contributes to its purity, and the Kimmeridgian soil gives a wonderful, crystalline minerality. The Beaufort family planted vines in Polisy in the 1960s and the results we've tasted since our relationship with Beaufort began have been stunning. Great value — and a great food wine as well, serve with fish, white meats and full-flavored cheeses...
For its striking blood orange/copper color and for its vinous character, Beaufort's 2010 Rosé is one of the most compelling Champagnes on our shelves. 100% Pinot Noir from Beaufort's Polisy vineyards, there are geographic and stylistic similarities to great Rosé des Riceys. Aromas of cherry compote, cinnamon, spearmint, and butterscotch give way to gingerbread and herbal notes. The palate is broad and balanced with a juicy core of cherries, tangerines, and red plums before a lengthy mocha and mulberry finish. One of Beaufort's best rosés to date! (*Disgorged 10/2016) Tasting notes Jan 2017 "Absolutely super, in the end the wine of the night. Transparent, super light but dense and complex, long and unfolding in waves..."
In many ways Bolorée is as much an expression of Cedric Bouchard's aesthetic as it is an expression of terroir. It is made in tiny quantities from 50-year-old parcel of Pinot Blanc planted on chalk rather than the typical argilo-calcaire (clay and limestone) of the Aube. And while Pinot Blanc can be a bit vapid in some cases, Bouchard's has a taut, mineral, and nervy architecture beneath the richness of the fruit. John McIlwain
80% Pinot Noir from Bouzy, 20% Chardonnay from Chouilly. (Disgorged 5/15.) The Paul Clout Brut Rosé has a pale salmon hue. The nose is redolent of strawberries and fresh raspberries with secondary notes of toast and chalk. The broad palate offers substantial red fruit and mineral flavors on a rich and persistent finish. John McIlwain
Located in the hills above Essoyes, Ruppert-Leroy's vines are a study of polyculture, in contrast to most of the vineyards of Champagne. All are adjacent to forest, with dozens of herbs, wildflowers, grasses growing between the rows. In the Spring, there is a riot of color between the vines. Martin-Fontaine is 100% Chardonnay, fermented with native yeasts, bottled without dosage as of the 2013 vintage sees no addition of sulfur. We are lucky to be able to revisit the 2011, which is in a beautiful place at the moment, with a nose redolent of shortbread, lemon curd, and wet stone. The palate is stony, saline, and quite savory with umami notes vying for attention with pure flavors of ripe white orchard fruits. Quite pretty and detailed, this shows the potential of the terroir in this part of the Aube. John McIlwain
A blend of 1/3 Chardonnay, 1/3 Pinot Noir, and 1/3 Pinot Meunier, the base wine comes from the classic 2008 vintage. For a Brut Nature (Dosage: 0 g/l), this Tarlant combines bracing acidity with remarkable fruit-forwardness. Lemon pith, preserved lemon, red apple flesh and red apple skin flavors sweep across the palate with broad brush strokes and a pleasing effervescence. With big flavors and deep cut, this Champagne definitely needs food to accompany it: caviar or smoked salmon anyone? (Disgorged: 09/14) - Jonas Mendoza
Made from low-yielding biodynamically-farmed Chardonnay planted in the Kimmeridgian marls in the west-facing vineyard site of Biaunes, Blanc d'Argile is a blanc de blancs any many ways closer in character to Chablis than the chiseled Champagnes of the Marne. The distinction between the two types of chalky soil is palpable in the pungently mineral Blanc d'Argile. The nose is briny and citrus-inflected, with savory herbal notes. This cool-toned fruitiness (indicative of the 2011 vintage) carries over on the palate with a range of yellow fruit, seashell, and flinty sapidity. Typically, the long ripening period afforded by the vineyard manifests itself in a denser, richer, nearly flamboyant fashion; this vintage shows a leaner cut highlighting the Kimmeridgian pedigree. (Disgorged 5/2014).
Jane et Sylvain: A refreshingly unpretentious name for a small organic estate in Gevrey-Chambertin. Their Bourgogne Rouge is from young vines in a parcel that has never been chemically treated and always tended organically. The 2015 Bourgogne Rouge shows a brilliant red/black color with lovely tart cherry, raspberry and violet aromas, very high-toned and bright. The palate shows the ripeness of 2015 with pretty strawberry and cherry fruit backed by firm acidity, and it finishes with refreshing citrus and red fruits. Serve this lovely Pinot Noir quite cool over the next five years - it's a delicious wine and a great value!
Silvaner grown on the terroir it truly thrives on in Franken, shell-limestone with overlying clay. Unfettered by sulfur additions, the wine has a nose of green and yellow apple, lees, and white flowers. This pét-nat is semi-sparkling yet has a creamy mousse being both tart and herbal, leesy, with notes of white grapefruit, nectarine, yellow apple, stone, and sour orange. A wonderful apéritif for many a summer gathering! Cari Bernard
This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
Located across the Mosel from the Clemens and Rita Busch's home, the Marienburg is home to a veritable rainbow of slate colors: red, blue, and gray.The vom Roten Schiefer is from vines grown on the red slate parcels, with a higher clay content in the soil. Savory and salty, fuller than the Riesling from the Grauen (gray) Schiefer, it is still incredibly lean and chiseled. The fruit skews more towards malic notes of green apple skin and apricot. Cari Bernard
Give the Hermannshöhle some air this vintage. It's as great as always but in just the 5 minutes it was in my glass at the tasting it really blossomed. The density, focus and length are all there from the get-go, but the aromatic detail and complexity really explode with just slight aeration. This is classic HH, with more definition than 2011. -jfr
A cuvée of Andi's red grapes (Spätburgunder, Zweigelt, Trollinger, Lemberger, and Merlot) grown on the full spectrum of soil types found within the estate's 14 hectares. Salmon-tinted blush in the glass, with sharp notes of pollen, rose petals, gardenia on another sniff, watermelon and green apple sour candy, and umeboshi umami. Flavors of juicy watermelon, red currant, and tart strawberry lemonade pop with a brisk dry and saline finish. Would be an excellent companion to soft-scrambled eggs dotted with goat cheese, a green salad with citrus segments, briny oysters on the half shell with mignonette. Cari Bernard
Direct press Pinot Noir rosé from the Pfalz! The 2016 vintage is just a touch lighter in body than 2015 with even more mineral cut; flavors of wild strawberry, white cherry, green melon, raspberry seed, and blood orange are vibrant and punched up by the mouth-watering acidity. Cari Bernard
Saarfeilser is a Grand Cru site across the river from Ayler Kupp, with a warmer climate and higher levels of gravel in the soil. A rich, redolent nose of golden raisins and ginger, the palate is incredibly fresh with acidity, notes of citron, candied stone fruit, mango, and saffron. This is a hauntingly beautiful wine and prime example of the alchemy possible with Riesling. Cari Bernard
London doubled its number of urban gin distilleries several years ago with the addition of Sipsmith’s copper pot stills. Although most gin drinkers are familiar with the phrase “London Dry,” they may be surprised to learn that when Sipsmith opened, the only other distillery within London city limits was Beefeater, and Beefeater makes more gin in a day than Sipsmith will in an entire year. Sipsmith has a richness that immediately distinguishes it from many other gins. This makes it the perfect ingredient in classic cocktails like a Martini or gin-and-tonic, which, when made with Sipsmith, have an enhanced weight and sense of balance. The gin tastes most strongly of fresh juniper, putting it squarely in the “London Dry” camp, but playing in the background are spicy notes of coriander and very lively citrus peel. We hear rumors that the future may bring a Pimm’s Cup-style spirit from Sipsmith… John Rankin
Online only. Ships separately from other items.
Online only. Ships separately from other items.
This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
This wine is in the warehouse and will not be available for pick-up or delivery until after August 7th.
This wine is in the warehouse and will not be available for pick-up or delivery until after August 7th.
Unfined and unfiltered and so a bit cloudy — this wine is one of only two Proseccos that we know about that’s made with indigenous yeasts — and it's also totally natural in terms farming and all aspects of the winemaking. This has a ton of character (especially considering how bland most Prosecco is) — a little grassy on the nose with pear and apple aromas, and somewhat yeasty. The wine is very dry and actually quite elegant, with a good long finish; it’s really intriguing, perhaps a bit challenging, but the more I taste it the more interesting it becomes.
This wine is in the warehouse and will not be available for pick-up or delivery until after August 7th.
Anjou last year, Vin de France this year (the mystery of the Appellation board!), this is Chenin Blanc from Anjou, whether or not it's on the label. Dense, and crystalline, witn mint flower and and cooked apples on the nose, a touch of honeysuckle and vanilla on the palate. Stones, herbs, and a touch of refreshing salinity in the super long finish. This is truly a young wine, and a big expression of Chenin. A fascinating bottle to have over several days. One really gets the sense that this young Thomas Batardiere is getting very comfortable and connected with his vineyards.Drink now with a proper decant or put it away for a while! Eben Lillie
This is usually our favorite wine from François and Manuela Chidaine, long-time champions of organic and biodynamic farming in the Loire Valley. Named after the soil type "Les Bournais," a unique clay topsoil over limestone (tuffeau blanche) also found across the river in Vouvray. The 2014 is a beautiful example of this wine with lovely aromas of lemon confit, kiwi, pear, lime-flower, honey and earth, with even a bit of red fruit as well. Chalky ripe pear and citrus on the palate with terrific length of stone, white fruits and lemon peel. This is a great Montlouis that will perfectly accompany fish or chicken in sauce, Asian foods and mild cheeses. It's delicious now, and should be very interesting after ten to fifteen years in the cellar...
Guy Bossard is one of the heroes of French viticulture, having rejected modern chemical farming upon assuming the family estate, becoming certified organic in 1972, then progressing to Biodynamic farming in 1996. And this in a region where there was little recognition or financial reward for his intense work and the higher quality of his wines. Happily, Guy has been an inspiration for many growers in the region and is still producing superb wines, while in semi-retirement, with his new associate Fred Niger Van Herck. 2012 and 2013 were problematic in one way or another for growers in Muscadet, but the wines from 2012, a very low-yielding year, are by far the best with great density, lovely fruit and superb mineral expression. The Domaine de l'Ecu 2012 "Granite" is particularly outstanding. As usual with this cuvée it's a bit musty and closed when first opened — decanting is advised — followed by aromas of dusty stone, lemon flower and pear. The palate is dense and vibrant with flint, saline minerals, bitter almond and sharp herbal/citrus flavors with firm acidity in the long stony finish. A bit more open and accessible than some vintages of Granite but with ample structure and acidity for aging — perhaps best 2019 to 2029. Bravo to Guy and Fred!
This is classic Pineau D'Aunis, but with considerable structure compared to many of the ethereal, light expressions of the variety. Notes of black currant, and brambly red rasberry, with stony minerality and a tannic backbone. A bit reminiscent of the Pineau D'Aunis from Eric Nicolas at Domaine Belliviere, it'll be interesting to see how this wine develops in the bottle over the next 3-5 years. I probably won't be holding onto any, but those with more self-control will likely be rewarded. Eben Lillie
A superb and seamless blend of Cabernet Franc, Malbec and Gamay. A melange of red and black fruits, forward and supple but with good balancing acidity. This is a great value — serve cool with roast chicken, charcuterie, goat cheese... Young Coralie and Damien Delecheneau are working as naturally as possible and making lovely wines in Montlouis and Touiraine.This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
*This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.Usually the most forward and appropriate for early drinking, this wine is beautifully balanced with lovely mineral infused apple/quice fruit and a long finish. Drink it young if you must, but put some away if you can...DL.
*This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day."Undisputably a grand cru vineyard, Le Mont enjoys a choice site on the Première Côte. With less clay and more stone than Le Haut-Lieu, including a high content of green mica, Le Mont yields young wines of intense minerality and often the most linear and precise wine in the Huet lineup. With age, the wines develop great length and finesse." 2015 Le Mont Sec: 13% alc, 7 gr/l RS, 5.5 gr/l acidity.
Lise & Bertrand's 'Version Longue' is sourced from the same two terroirs in Montlouis as the Chenin Blanc for their regular 1er Rendez-Vous but with an extra year of elevage in large used barrels. Vines are a mix of 40 and 70 years old; soils are a combination of sand, silex, and clay over limestone. The 2014 is very bright and mineral, with persistent fruits of dried calimyrna figs, husky green pear skin, wildflower honey, and ripe Meyer lemon throughout. The palate is just off-dry with a high and persistent acidity that keeps the wine feeling fresh and supple into a lengthy finish. A great pairing for bloomy rind cheeses such as Camembert or Brie, richer, not overly spicy Pakistani or North Indian cuisine, and any dish with wild mushrooms. Harmonious and elegant now, this will develop deliciously in the cellar for another 10 years. Drink with only a moderate chill. Karina Mackow
Christophe Foucher at La Lunotte makes brilliant natural wines on his tiny estate in Coufy, near our friends at Clos Roche Blanche in Touraine. He practices uncompromising organic work in the vineyard and vinifies without sulfur and bottles by hand.This is a superb Menu Pineau, combining density of fruit with the unusual high-acid character of the grape. From very low-yielding vineyards above the Cher river, near St Aignan. It's a richer style with more skin contact than those of Puzelat/Tue-Boeuf. Christophe transfers his wines from tank into small barrels as soon as the fermentation is under way, where they stay until bottling by hand without filtration. More of an "orange wine" in 2015, the wine shows complex aromas of citrus peel, pear, peach and almond with dried fruits and brown spice. The palate is ripe and full, with firm acidity, showing candied citrus, hay, ripe pear, apricot and stone with white fruits and minerals in the finish. This is an unusual and delicious natural wine - serve with fish or chicken in sauce, full-flavored sushi, and flavorful cheeses. David Lillie
The delicious Chinon Vieilles Vignes of Patrick Lambert is from 55 year-old vines on sandy clay soils over limestone. Hand harvested and femented with wild yeasts, as are all of Lambert's wines, the Vieilles Vignes gets 12 months of aging in old barrels. The wine shows a deep red/black color and ripe blackberry and strawberry aromas with pepper, earth and citrus. The palate shows earthy blackberry and strawberry compote with prune and bitter chocolate with firm citrusy acids. This is a complex, old-fashioned Chinon that will acoompany roast chicken and anything off the grill, served a bit cool. Age for five to ten years for a mature experience. And at $14.99 it's a fabulous value!
One case of this lovely old Muscadet is available -not a great vintage to be sure, but a fascinating wine just the same and a testament to Jo Landron's great farming and natural vinifications. Open one to two hours in advance. Aromas of citrus peel, ripe yellow fruits, marzipan, almond and pepper. The palate is dense and full with ripe peach, stone, candied lemon, burned caramel and pear. Very high acidity combined with ripe mature fruit. A wine to sip with langoustines in sauce, monkfish with fennel, a full-flavored raw milk cheese...DL This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
Tasted at the domaine in the fall of 2008, this wine showed fabulously, with lovely aromas of lemon confit, white fruits, mushrooms and earth. The palate was very mineral with stone and gun-metal, mushroom, earth and citrus. Really a lovely wine which should be in full maturity now. Thank-you, Jo Landron! This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
Le Fief du Breil — a great hillside vineyard of clay and quartz stones over orthogneiss, tended in organic and biodynamic farming. 2004 is a great vintage for this wine, which we have enjoyed dozens of time over the years. The vintage in the Pays Nantais was better than in the eastern Loire as good weather held through the harvest, giving wines of excellent ripeness, but with a higher than usual level of acidity — the perfect combination for Muscadet! Re-Tasted in February 2016: Wow, a beautiful wine, packed with dried fruits, citrus, floral and mineral flavors, great balance and length, still young. 12% alc, unchaptalized, drink till 2030? We thank Jo for releasing a bit more of this super wine from his tiny stock of back vintages... This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
From a superb hillside vineyard on orthogneiss with clay and quartz stones. Jo Landron's Fief du Breil is always one of the greatest Muscadet and although the 2005 is a bit less intense than the brilliant 2004, it's still a beautiful wine that's lovely to drink now - and it will improve over the next 5 to 10 years. Pale bronze color, vivid aromas of lime-flower, ripe pear, lemon confit, stone almond and earth. The palate shows stone, mushroom, citrus and white fruits backed by fresh acidity. Long chrystalline finish with citrus and saline minerals. This will accompany any seafood preparation including full-flavored fish such as monkfish and halibut... This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
The vineyards for the Cuvée Domaine are situated on a high plateau with varied soils of sandy clay with amphibolite stones or quartz with subsoils mostly of gneiss, certified organic, with Biodynamic methods. This Spring bottling received 6 months of sur-lie aging and shows the ripeness and balance of 2015, somewhat in the style of 2004. Quite dense with aromas of citrus and white fruits with stone and floral notes. The palate shows pear and stone with citrus and white pepper with firm acidity, quite refreshing. This will accompany shellfish, sushi and mild fish dishes and is full and round enough to enjoy on it's own, or with chicken and other light meals. It's a sensational value!
Domaine Louvetrie "Les Houx" (formerly known as "Hermine D'Or") is from a great parcel of thin sandy clay soils, rich with silica, quartz and iron, over a bedrock of gneiss and clay. Kept on the lees for 12 months. Normally one of the most scintillating and mineral of Muscadet, the 2015 is riper and rounder but equally delicious in a fuller-bodied more forward style. The wine shows lovely aromas of ripe pear, stone and anise that open nicely with aeration. The palate is round and supple but framed in firm acidity with ripe white fruits, citrus, stone and licorice and there's a nice mineral kick in the finish. Delicious now, this will develop nicely over the next few years, and will accompany oysters and grilled seafood, from flounder to monkfish, roast chicken and mild cheeses. David Lillie
"Ich i go" means strawberry in Japanese - for whom this Pet Nat was initially bottled. This is a rosé made from direct press Pineau d'Aunis and Gamay grown in clay and lime stone. The palate is soft with mild acidity and pleasant sweetness. Flavors of late-picked strawberries and crushed raspberries on the attack and a lingering bitter almond finish. A comforting go-to for watching the sun sink or for an apéro! Amanda Bowman
*This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.Tasted in January 2017: Bitter lemon, stone, caramel, honey, anise. Palate dense with mineral, earth, pear, very mineral finish with firm acids. Not with the legnth of the 2002, but still very, very good.
The Plouzeau Chinon Rosé is made from 100% Cabernet Franc vines in conversion to organic certification. A direct press rosé with six hours of maceration on the skins, the wine shows lovely aromas of raspberry and strawberry with hints of orange peel, rose and spice. The palate is dry and refreshing with good density showing berry fruits, peach, citrus and minerals. The finish is clean and refreshing with nice length. Serve quite cool with any casual meal this summer, even grilled foods, or as a refreshing aperitif.
Les Picasses is one of the greatest vineyards in Chinon - a south-facing slope of clay over porous limestone that retains water and nutrients, nourishing the vines. While the wine is amply fruited and enjoyable young, it has firm acidity and structure for long-term aging, up to 30 years and more depending on the vintage. 2012 was a quite successful vintage for Loire reds, which generally showed vibrant fruit, fresh acidity and moderate alcohol. Not a "big" vintage but one of very pretty, well-balanced wines. The 2012 Raffault "Les Picasses" is a surprisingly full-bodied wine, showing ripe strawberry, blackberry, and cooked prune with a fabulous earthy core of stone and mineral flavors. The palate is dense with blackberry, prune, citrus, earth, licorice and cocoa with a long fresh finish. Ripe and forward enough to drink now with anything from roast chicken to steak, the 2012 should age beautifully, perhaps best 2020 to 2030 and beyond...? David Lillie
Gamay from the warm and friendly Rémi Sédès, who has been part of a tiny natural wine renaissance in the Coteaux d'Ancenis, just east of Muscadet in the Loire Valley. Rémi spends countless hours in the vineyards, plows with a horse, and makes wines without any added sulfur. The 2015 is pretty, and very accessible. It doesn't strike me as an obvious "natural wine," it's just really delicious and pure-fruited. I met Noé (Rémi's son) this year while tasting with Rémi in France. Noé emerged from under the table and led me to his wine, which he recommended I try. Though he's only about 5 years old, he's off to a very promising start helping his father with the family business! Eben Lillie
100% Chenin Blanc, from 10 - 25 year-old vines on a slope of clay/silex soils on limestone, certified organic. Slow pressing of whole clusters; long fermentations, most in 4 to 6 year-old barriques, the younger vines in cuve inox; elevage in 6 year-old barrels. The Roche Bleue 2015 Jasnières shows pale bronze color with beautiful aromas of pear, lime-flower and peach with hints of stone, anise and citrus peel. The palate reveals almond, pear, stone and chalky minerals that continue in the very long, tart, very mineral finish. This is a crystalline, complex Jasnières that will benefit from decanting and should age well for ten to fifteen years. Serve now with shellfish, grilled fish, roast chicken and goat cheeses. Lovely wine! DL
The new vintage of "La Guinguette" has arrived and it's pure deliciousness. 80% Pineau D'Aunis 20% Gamay. Bright, with red cranberry notes, high acid, and a touch of grip. It's not wildly herbal, but it's obviously an expression of Pineau D'Aunis. Great concentration and a clean, fresh, mineral finish.
Sauvignon Blanc has been grown in Quincy at least since the 15th century and produces a particularly distinctive wine on the gravel and silex soils of the Domaine de Villalin's vineyard "Les Grands Vignes." The estate is clearly the finest in Quincy, farming with mostly organic methods, plowing (sometimes with horses), harvesting by hand and fermenting with wild yeasts. The 2016 is a bright and refreshing Sauvignon, showing subtle fruit aromas of peach and pear with almond, lime-flower and citrus. The palate shows lovely pear, apricot and almond flavors with lemony minerals in the long finish. This is a refreshing, stylish wine to serve quite cool this spring and summer with seafood and poultry dishes, asparagus, crudites and mild cheeses.
The Tradition rosé from Brigitte Roux and Claude Deforge is an abiding staff favorite. This cuvée is made from Tibouren, a native grape to Provence, and a touch of Grenache. The wine spends a year aging under fleurette (a thin veil of yeast) in 5,000 L foudres, giving this rosé complex, savory aromas, and a slightly oxidative character. The 2015 shows a pretty rose gold color in the glass. After being open for a few hours, the aromas are deeply savory with notes of red cherry, apricot, spice, and fresh mint. The palate is rich and creamy, but with decidedly more acidity than in past vintages. The finish is exceptionally long and mineral. If drinking now, there is enough structure to pair with bold-flavored sauces and seafood. This will be even better with a few years of bottle age. Amanda Bowman
100% Malbec (known in Cahors as Auxerrois). The vines are 40 years old, grown on clay and limestone soils at an elevation of 320m. The wine is a 50-50 blend: half free-run juice, half pressed. Fermentation and aging take place in small tanks."The Splendid Antidote to the Heat of the Causse" is the amusing and appropriate name of this refreshing rosé. (The Causse is the high limestone plateau around Cahors, which gets brutally hot in the summer.) The wine shows a pretty pink/orange color and subtle aromas of cassis, citrus and spice. There are creamy cassis, raspberry and citrus flavors on the palate with hints of orange peel, earth and brown spice that continue in the long finish. This is quite delicious and a great value - as are all the wines from Jean-Pierre and Julien Ilbert at Combel-la-Serre. DL
Gamay and Syrah, no sulfites added. It's bright and wild, on the lighter side of medium, and very drinkable. We admit the label is a little spooky, but the wine's delicious! Eben Lillie
This wine is in the warehouse and will not be available for pick-up or delivery until August 23rd.
This wine is in the warehouse and will not be available for pick-up or delivery until August 23rd.
Primarily made with Gamay grapes from Chateau de Grand Pré in Beaujolais, with a kitchen sink full of ancient varieties that are not permitted in the Jura AOC. This includes, but is likely not limited to: Petit Béclan, Gros Béclan, Geusche, Argant, Peurion, Portugais Bleu, Isabelle, and Enfarine. No sulfites added! Eben Lillie
Meryl and Geraldine Croizier make lovely natural wines on their 5 hectare organic estate in Valigneres, Ardeche. The "Les Fees Papillon" Rosé is made from 100% Syrah, fermented with wild yeasts and with minimal SO2 added. The wine is a very pale pink color showing subtle aromas of peach, rose and stone; the palate is very dry and mineral - a bit austere with hints of peach and raspberry, very earthy and dry. Serve this refreshing rosé with oysters (with vinaigrette), fried or broiled fish, vegetable quiche, Asian foods...
This is a superb Jurançon Moelleux, harvested in late December, about 90 grams/liter of residual sugar. Wonderfully complex aromas of apricot, candied citrus, flowers and exotic fruit with a hint of vanillin. Lemon confit, apricot, brown spice and chalky acids on the palate. A young wine that is gorgeous now but perhaps best in five to ten years. With more acidity than Sauternes, this is a great match for foie gras, lemon tarts and strong cheeses. Absolutely superb! (The wine improves for weeks, re-corked in the fridge.)
This is one of our favorite Rosés every year and the 2016 Cuvée de l'Aubigue is a sensational wine and a fabulous value! Made from Cinsault, Grenache, Syrah and Vermentino grown on soils of clay and schist near Hyères in Provence. Biodynamic farming, wild yeast fermentation. Lovely light salmon color. Subtle and complex aromas with yellow and red fruits, citrus confit, brown spice and floral notes. The palate is full, but balanced and very refreshing with red fruits, citrus, peach, spice and mango that continue on the long finish. A great apéritif and pairs with any light summer foods. DL
Thierry Navarre, based in Saint-Chinian in the Languedoc, is one of the few vignerons growing Oeillades, an obscure and ancient variety native to Mediterranean France. Similar to Cinsault, here it produces a fine, juicy, approachable rosé perfect for these warm summer evenings. Deep salmon in color, the nose is reserved, with soft notes of crushed berries and ripe cantaloupe. On the palate this wine is round and refreshing, with good minerality and delicately etched acidity. Red berry fruit and cherry dance elegantly around a tensile mineral core. Excellent with thinly sliced prosciutto, popcorn, grilled seafood, or assorted mezze. Drew Farquhar
A nice, very crisp white from Gascogne. Sauvignon Blanc, Ugni Blanc, Columbard and Gros Manseng. Hand-harvested, certified organic, with subtle tropical and citrus notes.
80% Chardonnay and 20% Savagnin grown near Salins-les-Bains on Kimmeridgian soils, organic since 1992. The 2015s were made by the capable Emilie Gerard who has taken over from Jean-Chalres Maire. 12 month sous-voile elevage in old barrels. Slightly oxidative aromas of lime-flower, dried pear, spiced citrus and almond, quite complex and pretty. The plate shows dried herbs, quince, citrus peel, spice and pear with saline mineral flavors and form acidity. The finish is long with sharp mineral flavors that linger on the palate. Lovely wine - serve with sole almondine, chicken in cream sauce, aged Comté and full-flavored goat cheeses. David Lillie
From vines that Christine's father planted about 40 years ago, this was an instant hit with our staff and local customers alike. As is typical of the Villet Chardonnay offerings, the wine is not made in a sous-voile style, but vinified traditionally. It's fresh, mineral, and marked by a textural complexity that is compelling and exciting to the palate. Eben Lillie
Arianna Occhipinti turns the usual Cerasuolo di Vittoria ratio on it's head with her everyday Rosso, opting for 70% Frappato and only 30% Nero d'Avola. Inverting the traditional blend in favor of the lighter Frappato grape gives a unique freshness and lift, while 10-15 days of maceration on the skins ground the high-toned elegance with a subtle counterpoint of satisfying tannic grip. Fermentation is with indigenous yeast, followed by six months in concrete vats before bottling unfiltered. A pure, floral nose leads to bright red berry fruit on the palate with grace notes of hallmark Sicilian earthiness and spice. Karina Mackow
The 2016 Aphillanthes Rose is a blend of Grenache with Cinsault, Mourevedre and Counoise. Wild yeast fermentation, horse-plowed, and hand-harvested! 2016 Rhone Valley rosés are more vibrant and refreshing than the 2015s, and lower in alcohol - The Aphillanthes shows a very pretty light pink color and subtle aromas of red currant, rose and spice. The palate shows nice density of fruit - raspberry and strawberry - without being heavy or sweet. The finish is a bit tight with nice berry fruits and stone flavors - this young wine should open up nicely over the summer - serve with grilled foods, roast chicken, salads or just sip by itself.
This is Gigondas at its finest! 100% Grenache from old vines, fermented in cement, and aged in large oak vats before being bottled unfined and unfiltered with minimal added sulphur. It gives you that classic Grenache mustiness – like blackberries and blueberries smashed onto the forest floor – but also more fresh and delicate notes of nutmeg and strawberries. Hints of grapefruit peel, vine tomato and pine offer added depth. Given its age, it is still incredibly energetic on the palate with wonderfully resolved tannins and ripe black berry fruit. Truly a complex and delicious wine with a long life ahead of it! Tim Gagnon
This rosé from the southern Rhone is a blend of 50% Cinsault, 40% Grenache, and 10% Syrah grown in the shadow of the Dentelles des Montmirail. Pale salmon in color, this easy drinking option is crisp, minerally, clean, and refreshing, with good acidity, some fine cherry notes, and a hint of lemon meringue pie. This wine is lightly but elegantly structured, with cantaloupe rind, raspberry, and a bit of grass on a pleasant finish. Will pair well with grilled chicken, fruit salad, or gazpacho. Drew Farquhar
From parcels of clay/limestone, rich in iron, on hillsides surrounded by woods and hedges, 75% Grenache, 25% Syrah. Like all the Ferme Saint-Martin wines, it's from organic grapes and bottled with minimal SO2. The 2015 Terres Jaunes shows lovely deep berry liqueur aromas - mostly red currant with hints of bright raspberry, with floral and earthy notes. The palate is round and supple showing ripe blackberry and red currant flavors with minerals, citrus and dark chocolate, that continues on the long refreshing finish. This is a big but bright and balanced Côtes du Rhône that shows the lush fruit and concentration of the 2015 vintage - it's the best Terres Jaunes ever and a great value! Serve with stews, steaks and chops or anything from the grill this summer. DL
A lovely rosé of Syrah, Grenache and Cinsault grown in the Ventoux by Guy and Thomas Jullien at their beautiful organic estate in Suzette, above Beaume-de-Venise. The grapes are hand-harvested, fermented with only wild yeasts and the wine is bottled with minimal SO2. The 2016 shows lovely aromas of cherry, raspberry and rose with hints of spice and citrus. Beautiful palate with firm acidity and mineral flavors with hints of red currant, raspberry, peach and brown spice, with good density and length. This is a real rosé of terroir, which should open up nicely with aeration or a few months in bottle. A fabulous value!
This rosé from Vacqueyras is a prime candidate for any summer grill and barbecue. Primarily Grenache (with 30% Cinsault), farmed without chemical products in the vineyard, hand harvested, and fermented with indigenous yeasts. Winemakers Martine and Christian Vache vinify half of the wine for their rosé in the saignée (bleeding) method, taking juice from red grapes after about 10 hours of maceration and fermenting this separately. The other half is a direct press of partially de-stemmed grapes. Once fermented, the two wines are blended and aged on the lees for 6 months before bottling. The result is a wine of a beautiful pale hue that provides kick and crispness, brambly fresh berry fruit, with peach and rose and a touch of spice. Super dry, and satisfyingly refreshing, it's perfect with salads and snacks, and has enough body to stand up to richer, tangier flavors and grilled meats. Eben Lillie
From 60 to 90 year-old vines in the hillside vineyards of "les Vedias" and "Tout" in Erome, decomposed granite with clay and gravel - great terroir producing this serious but overlooked wine from the Rousset family. The Rousset Crozes Blanc is outstanding in 2015 and is one of the finest white wine values in the store! It's an intense and delicious Marsanne showing elegant aromas of lemon, stone, dried pear, almond, apricot and hay - really lovely. The palate is dense, mineral and balanced by firm acidity with citrus, pear, grilled almond, anise and herbal flavors, with a long stone and citrus finish. Delicious in its youth, this will benefit from a few years in the cellar and should be quite interesting in 2025. Serve with white meats, full-flavored fish dishes or provençal fish soup and a wide variety of cheeses. David Lillie
Les Picaudières is perhaps the best vineyard in Crozes-Hermitage, formerly owned by Raymond Roure and now tended by Stéphane Rousset. It's a steep slope of granite terraces, isolated in an oak forest facing due south and protected from the wind. (In the opinion of Livingston-Learmonth in "Wines of the Northern Rhône" wine from Les Picaudières is "certainly better" than many Hermitage from the eastern part of the hill.) The vines range from 20 to 80 years-old. The grapes are hand-harvested and mostly de-stemmed. The wine ages 16 months, 40% in foudre, 60% in burgundy barrels, new to 5 year-old. "Les Picaudières 2015 was harvested on September 21st, after a very dry period in late August. The vines profited from the rains in September to finish the maturation" said Stéphane, givng grapes in perfect condition at 13% alcohol. The 2015 shows a deep red/black color with elegant aromas of blackberry, black cherry, bitter chocolate, black olive earth and menthol. The palate shows bright berry liqueurs with deeper eathy black fruits , black pepper, cocoa and mineral flavors with ample tannins and a long saline finish of black fruits and firm acidity. This is a superb northern Rhône Syrah that can be enjoyed young, especially with grilled foods, but best to wait five to ten years and drink until 2035 and beyond. Highly recommended. David Lillie
Made primarily from 80 to 90 year-old vines of Serine, generally regarded as an old version of Syrah (which evolved from Mondeuse Blanc and Dureza) with smaller berries which survived through massale selection, principally in Cote Rotie. Serine gives a more aromatic and elegant wine that the larger berried modern Syrah. "From our first day of harvest, 2013 is one of our favorite vintages. The younger vines, which proved austère in the months after bottling, are now showing the remarkable definition that each terroir has gifted to both wines: generosity and smokiness from Saint-Julien’s granits, depth and definition from Brézème. The 30 months of aging in 2500 litre foudres have rendered both cuvées surprisingly approachable for such a classic vintage. The aging potential is exceptional for both wines, and the Brézème is probably the best expression we’ve obtained from this terroir…and at less than 12% alcohol! 2632 bottles, 120 magnums and 10 jéroboams" Eric Texier
Eric Texier has been at the vanguard of the "natural" wine scene for quite some time now and has never failed to amaze me. Even with such a seemingly simple offering as this refreshing rosé, his precision as a wine maker shines through. Made from Cinsault, it is floral with beautiful berry fruits and a lip-smacking acidity. Absolutely a gorgeous wine. Get it while you can! TG
For many a Scot, Pitlochry evokes memories of childhood Highland holidays. The draw is no less emotive for the whisky aficionado. Visiting Edradour is like stepping back into the golden age of Scotch whisky. More interesting still is a visit to the Signatory warehouse, where a staggering number of innovative single casks, from throughout Scotland, are slowly coming of age. This particular bottling is burnished gold with aromas of vanilla, cinnamon, sage, prunes, graham crackers, and nutmeg. A medium bodied palate offers hints of pineapples, dandelions, and a toasted marshmallow finish. David Salinas
Kilchoman is the first new distillery on the famed island of Islay for 124 years. The concept is a "farm distillery" that houses every aspect of the production, from growing the grain to bottling the barrels. The results are fantastic with soft peat and salty citrus flavors. This bottle is a vatting of three, four and five year old whiskies, with meticulous barrel selection giving the scotch a more mature profile than one may think. JR
From Equipo Navazos: "In the wine cellars owned by La Guita on the road to Jerez outside Sanlúcar de Barrameda there are several Amontillado soleras identified by the number of butts that exist of each one, and by the legends “Manzanilla Pasada”, “Manzanilla Pasada Vieja” or “Manzanilla Pasada Viejísima”. All those soleras have survived practically untouched since La Guita rearranged its stocks in 1980 and moved most to the cellars on the road to Jerez. Among them, the Solera 1/10 of “Manzanilla Pasada Vieja” which actually is an exceptional Amontillado, very old and elegant, that shows the typical character of Sanlúcar. It is precisely from that solera that we have sourced the present release: La Bota de Amontillado 61 “Bota NO”. It is the second time we come to it, since in 2011 there was a release with the same name and source numbered as La Bota no. 31. Due to its evident age and depth it can be sipped as a midmorning drop on quiet leisurely days, or after a meal. It also displays a harmonious palate that makes it especially appropriate for intense dishes such as a hearty stew, arròs de muntanya, or lobster bisque, and also of delicate pieces of sushi with a dash of wasabi. Come to think of it, at a lower than usual temperature, this amontillado can be sipped successfully side by side to a refreshing ajoblanco or gazpacho."
Fragrant and fresh, certified organic and inexpensive, Vegas Altas is one of the most complex and delicious Spanish values in recent memory. 100% Eva de los Santos, this is an inviting dry white with flavors of crisp ripe pear, green melon, lavender, almond, and apple blossoms. This is our first experience with Eva de Los Santos, a local grape from Extremadura, the sweepingly beautiful region bordering Portugal in western Spain. Enjoy with everything from seafood to fish in sauce, poultry, cheeses, and vegetarian meals.
Ruben Parera thrills us with this racy, delicious light-bodied blend of biodynamically-farmed Sumoll, Xarello, and Garnacha Blanca, vinified and bottled with no added sulphur in a liter-sized bottle. Textured and bright, with juicy cherry-berry, red currant, and crisp pears, sultry hibiscus, and a cool mineral finish. The entire Chambers Street staff has been reaching for this chilled red all summer long! Ariana Rolich
This incredible bargain is a full-bodied blend of bush-trained Bobal with a splash of young-vines Cabernet Sauvignon from 1000 meters up in the Utiel-Requena region of Spain. Dense and layered on the palate — rich cherry, tart plum, and ripe raspberry fruit, with velvety tannins, soft earth, and a hint of violet flowers. Certified organic. Ariana Rolich
Borja Pérez González's complex and beautiful Ignios wines are proof that the future is very bright for this remote but prolific winegrowing region. Listán Negro is ubiquitous in the Canaries, yet Ignios is not like any of the others. From a striking single vineyard, one-half hectare of vines flanking a banana plantation close to sea level, the grapes are harvested to retain freshness, fermented in stainless steel with native yeasts, and raised in a mix of French oak barrels. Aromas are cool and exotic, more herbal than spicy - sour cherry, dusty rose, hibiscus, smoky tea, dried herbs and funky earth. Tart and juicy, broad but refreshing and light/medium-bodied, flavors are a delicious, palate-soaking tangle of fruit, musk, and earth: red plum, sour cherry, red beets, lime rinds, dried herbs, brine, and ash, with a smoky mineral finish. Serve with a chill and prepare to be awed. (Tasting note is from 750ml.) Ariana Rolich
Bellavista is a half-hectare vineyard of 80 year-old Tinto Fino planted on gravel at 930 meters altitude. For the first time, vigneron German Blanco raised the wine in custom-made clay amphora with pure and expressive results. Wild and wonderful aromas of floral cherry, spicy incense, and black tea ignite the thirst. Lively acidity frames the fluid and silky, medium-bodied palate, with flavors of tart black berry and dark cherry fruit, mineral earth, and iron. Ariana Rolich
Quinta Milú offers unrivaled quality, value, and sheer deliciousness among affordably-priced RIbera del Dueros. For this cuvee, German Blanco thoughtfully combines fruit from ten high altitude, organically farmed Tinto Fino (Tempranillo) vineyards averaging 45-50 years old in the village of La Aguilera. The wine displays the fresh side of Tinto Fino, with juicy purple berry and earthy plum, vivacious acid, and just the right amount of tannin to make it a perfect pairing for casual weeknight meals. Ariana Rolich
Zorzal takes the Graciano grape to new heights with this inexpensive but outrageously delicious 35-year-old, organically-farmed vines in Spain's Navarra region (Rioja's overlooked neighbor). This is a generous, crowd-pleasing, and thirst-quenching red on the fuller side of medium-bodied. It is pretty and perfumed, with flavors of juicy purple plum, ripe red raspberry, and dark cherry, violet flowers, soft funky earth, spearmint leaf, cinnamon spice, smooth tannins, rich texture, and just enough acidity. Unfined, unfiltered, and fermented with native yeasts. Ariana Rolich
Tapatio Reposado is how aged tequila should be. The notes of spice and pepper coming from oak aging integrate wonderfully with the natural sweetness and tropical fruit quality of the Blue Weber agave. As you take more time with this tequila, it reveals hints of caramel, cacao, toasted coconut and floral perfume. A grassy undertone leads to a crisp and mineral finish. Great as a sipper, this finds a perfect home in cocktails,from Margaritas and Palomas to a Tequila Old-Fashioned. Oskar Kostecki
This bottling for Nuestra Soledad is the only Espadin-based mezcal that Maestro Mezcalero Pedro Vazquez produces. Made using agave cultivated in the highlands of Miahuatlan, this mezcal is broad, herbaceous and rich on the palate. Salinity and minerality interplay with tropical fruit, ripe banana, melon rind, and cherry making this a very textured and complex expression of Espadin. Oskar Kostecki
*This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.* The rocky volcanic soils of Sonoma's Bugay Vineyard (located 1400 feet up on a ridge of the Mayacamas range) yield a bright and balanced Cabernet with gentle aromas of wild strawberry, ripe tomatoes, and raspberry blossoms. Invigorating acidity and precise tannins frame the elegant palate of red berries, blood orange, blackcurrant, rosewater, and an earthy cocoa note. Only 6 barrels were produced.
55% Zinfandel blended with Carignane, Petite Sirah, Mourvedre, Alicante Bouschet, Grenache, Syrah, Barbera and a touch of whites for aromatics from old vine plantings (up to 100 years old) around Sonoma County, fermented with native yeasts in stainless steel and raised in a nice bit of French oak for a bold, bright-fruited, silky, and satisfying wine that is unbeatable at this price.
Winemaker Laura Bissell makes fresh and delicious wines from California (and goes above and beyond to keep them very affordable). Lalalu rosé is a blend of Cabernet Franc, Merlot, and Mourvedre from the sandy soils of Contra Costa County, pale and spry, with yellow cherry, soft spice, salty acid, and hints of tropical fruits. Made in the mold of light, easy Provencal rosés "to drink now" (in Laura's words). Ariana Rolich
Tito's is made from 100% corn and is absolutely wheat & gluten free. It’s produced in Austin at Texas' first and oldest legal distillery. It's made in small batch by Tito Beveridge (actual name), a 45-year-old Geologist, who micro-distills 6x’s in an old-fashioned pot still, just like fine single malt scotches and high-end French cognacs.