Chardonnay & Pinot Noir from cool-climate vineyards across Tasmania. Hand-picked, 100% malolactic, minimum 18 months on lees. Ripe strawberries, rose petals, & red currants mingle on the lightly creamy palate. The finish is dry and savory.
70% Picotendro (local Nebbiolo clone), 30% Gros Vien, Neyret, Cornalin and Fumin. Spicy, cherry, dusty, delicious. Small Valle d'Aosta cooperative, high-elevation, all work done by hand.
Methode Ancestrale, (mostly) Mauzac, hand-harvested, left on the lees a minimum of nine months. “Le Berceau” translates to “cradle” & is a reference to Limoux as the birthplace of sparkling wine. Green apple, lemon, dry, & creamy.
Organic light red (some consider a rosé) made from Trepat, a Gamay-like Spanish grape. Red fruit accented, woodsy, herbal, low alcohol, crisp acidity. Put a slight chill on it.
On the nose, it presents honey and dew-dappled meadows, but it's not too precious. It's texturally present, silty,...with delicate citrus on the palate. Fermented in open foudres and aged in a mixture of barrels and concrete eggs.
Luís Pato has been making wine in here in northwestern Portugal since 1980. This red is smooth with dark chocolate & ripe red fruit and balanced acidity.
Lentum is Latin for slowly: 42 months in 1000 liter fuders; 100% from steep-sloped Reiler Mullay-Hofberg.
Steely/salty minerality, high-toned fruit/floral notes w/lower tones from time in oak. Long ferment shows in glycerol, ethereal texture. Biodynamic
1st vintage collab between Rajat Parr & Marco Pelletier. Single-vyd, old vines planted on pure chalk in Les Hautes Mottes, adjacent to Les Chétillons. Fermented in barrels from Jean-Marc Roulot for 12 mos; 60 months on lees; disgorged 3/21; no dosage.
Leesy, nutty, & lively vintage Vouvray brut delivers. Bright minerality up front leads to apples & pears mid-palate, then winds together nicely with a long, toasted-honeyed-almond finish.
High-elevation, single vineyard Cabernet aged 18 months in 100% Hungarian oak from the family's own cooperage. Richly textured, fine leathery tannins, cinnamon & spice, fresh cherries & cassis.
Certified organic cab franc from an iconic producer. This is an expressive wine with notes of cassis, dark cherries, licorice, and clay, as well as spicy/earthy notes.
Dry & savory, lemon/lime aromas & flavors blend w/ rosemary, white pepper, tropical fruits & dried herbs. Lively acidity melds with the intense minerality to make a compelling wine to drink now,or to lay down to drink a half decade or so down the road.
3rd generation producer, from a 1.45 ha vineyard area, 50+ year-old vines, 11 months in barrel. Loamy, lush, vibrant fruit, lively & intense. Touch of barnyard on the nose. A+.
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