André & Michel Quenard farm picturesque vineyards in the Western Alps and their wine is a direct reflection of their Savoie fairytale perfection. Their Chignin Blanc is crisp, with lively fruit that bursts with every sip. It pairs perfectly with melty Raclette, fresh greens or shellfish of any kind.
File under: legendary winemakers & not-to-miss wine. Yves Cuilleron has been spearheading operations of the domaine since the 1980’s, hand-harvesting grapes & foregoing filtration of the wines. This Syrah is a gem, wrapped in notes of white pepper, warming leather & exuberant dark fruit.
This Valpolicella is made by three cousins — Vlavio, Federico, and Vanio — who are dedicated to growing organically and creating structured wines that are incredible for drinking right now, or for aging. This example is more in the “drink right now,” category — lightly structured with notes of fresh red fruits.
Terres Blondes is the project of Jean-Sébastien Marionnet, of Domaine de la Charmoise in the Loire Valley. In the 1960s, his father, Henry, inherited the estate. Under Henry’s leadership — and with his insistence on not using chemicals or oak, and more carefully curating which vines were grown — the domaine became one of the reference points for quality wine in the Loire Valley.
A concert pianist and painter, Lorenzo Piccione of Pianogrillo treats his farm as a work of fine art by ensuring that every aspect is run sustainably. This bottle immediately transports the drinker to the sunny green plain Pianogrillo overlooks from its perch on the hill with bright acidity and herbaceousness.
An utterly elegant and refined Prosecco from Cinzia Sommariva. Clean, crisp, well-balanced with fine bubbles, it really over-delivers. The vines are sustainably farmed, the wine is fermented in stainless steel to preserve freshness, and the end result is a beautiful bubbly at a great price.
Of the 50 hectares owned by the family that runs Poderi Giordano, only five are dedicated to vines. That’s because this is truly a polyculture operation — for four generations, the family has raised dairy cows for Parmigiano Reggiano alongside native Lambrusco grapes. This wine is effervescent and velvety, making for a perfect pairing with the cheese created alongside it.
At only 20 years old, Emilie and Brice Bolsignini took on a 27 hectare project and began Mas Mellet. Fast forward over two decades, and the couple has honed their winemaking to focus on low intervention and environmentally conscious practices. This white blend is a perfect example of how they let their sunny, seaside terroir do the talking.
Matt and Sara Licklider are a part of California’s pendulum swing back to nuanced wines driven by a sense of place. This SoCo Chardonnay shares characteristics with the white Burgundy’s it’s inspired by. Particularly, an electricity balanced by depth from an extended aging time.
Clos des Mourres is the lovechild of Jean-Philipe and Ingrid Bouchet, who named their domaine after a wild lettuce Jean-Philipe used to gather with his grandfather — an homage to simple pleasures. Wonderfully light-bodied for a Rhône Valley red wine. Drink with a light chill to accentuate the balanced fruity flavors.
A blend of all the “noble grapes” of Alsace: Pinot blanc, Muscat, Chasselas, & Riesling - this is the perfect white for rich winter fare. The style in Alsace veers toward producing drier, more intensely mineral whites. This is no exception with charming notes of orchard fruits, white flowers, and chalky minerals.
Coming from the oldest estate on Mount Brouilly, this rosé of Gamay is year after year a celebrated favorite by the Dedalus staff. The playful attitude of Gamay in harmony with the ancient volcanic soils of this region make for a joyful experience for those who reach for this bottle.
One of the very best values in Cali Chardonnays. Presqu’ile is a project sustainably producing elegant expressions of Chardonnay & Pinot Noir from cool-climate sites. The results are true to their California roots, with fruit & richness at the forefront & with gorgeous minerality & freshness below.
Fabio Ferracane doesn’t mind switching things up. Every year is different, the Sicilian producer says, so the only way to truly make great wine is to listen to the vines, the land, and the weather of that particular season, and adjust your plan accordingly. Guancianera is made from the red grape variety Nero d’Avola, and spends eight days on its skins and 11 months aging.