Guy Breton is one of the “Gang of Four”, known for using more traditional methods of vinification. He excludes pesticides and uses little to no sulfur dioxide. This wine is made from vines 35-100 years old, grown on a bed of shallow stoney soil - creating a lush, red fruited Beaujolais driven by minerality.
Winemaker Yves Canarelli aims to bring the world a taste of Corsica, and this rosé does the job tremendously. By fermenting whole-cluster native Corsican Sciaccarellu and Nielluciu grapes and just a bit of Grenache, this bottle has amazing structure, minerality, and depth. One of the best rosés out there!
Now here is the real deal. I've had many independently fantastic winemakers in Burgundy refer to Jean-Marc as one of the best winegrowers in all of Burgundy. Attention to detail is extreme here, with serious care given to harvesting the highest quality of fruit. Sourced from a small parcel in Chassagne-Montrachet, Jean-Marc nails the balance between precision and decadence in his whites. This superb 2018 gives up notes of lemon curd, Granny Smith apple, and oyster shell. Pair this up with a roast chicken. Trust me.
Trousseau Gris is a grape that requires a gentle hand and a firm understanding of winemaking to unlock its potential. Pax and Pam Mahle have done exactly that. They have put forward an expression with notes of watermelon, strawberry, and zesty acidity.
A brand new ash ripened cheese from Blakesville creamery, a sustainable goat farm founded in 2012 and driven by the vision of veteran cheese maker Veronica Pedraza. Lake Breeze is a super rich little goat with an herbaceous tang that ripens to a near Brie like softness over time.
A delicious beer-washed little morsel from the brand-new Blakesville Creamery on the shores of Lake Michigan. A rich goat's milk cheese with just a hind of herbaceous funk from being washed in New Glarus Brewing's Belgian Red Ale.
Fisherman Keper Connell grew up in the restaurant industry and is a lifelong fisherman dedicated to sustainability. In addition to serving as the fisherman-in-chief at Gulf of Maine Conserva, Keeper is committed to ensuring these delicious fish remain for future generations to enjoy. Attention is given to each rod and reel caught fish before being cooked and tinned immediately in extra virgin olive oil. You'll taste the care that goes into each can of this uniquely New England twist on an old-world favorite.
A delicious mixture of Pork & Venison from the Driftless region of Wisconsin. This is a distinctly midwestern take on the Italian classic with an aromatic mix of toasted fennel seed, red wine & chili flake. Perfect with a snackable sheep's milk cheese and a chillable red wine.
The traditional Italian hunter's salami made with a mixture of pasture-raised pork and Elk hunted around Driftless Provisions' hometown of Viroqua, Wisconsin. This Cacciatore is lightly seasoned in order to display the quality of the meat. An almost berry-like sweetness persists throughout this uniquely American take on an Italian classic.