Historically, Cinsault is often blended with other, darker fruited and fuller bodied grapes. Here, however, it is left to shine on its own, bringing with it crunchy red fruits, notes of hibiscus tea and black cherry. Farmed bio-dynamically in South Australia’s Barossa, this is one of our favorite discoveries this year.
The Aussies call Syrah “Shiraz” and carbonic maceration “carbo-crush”. This playful language translates directly into this bright and zesty bottle. This “micro-negociant” is run by two American sommeliers trying to bring all Australia has to offer to the US, and we are so thankful they’re doing it - this wine is awesome.
Since the mid 90s, Mark Walpole has experimented with different grape varieties and styles. His ties to Italy have led to a particular fondness for Sangiovese. It’s compatibility with the Australian terroir allows for a refined wine showing lush fruit, subtle savoriness and good grip.
This Aussie Chardonnay evokes the essence of Jura Chardonnay meets Chablis in all the best ways. It’s slightly reductive, with a strong mineral core, and it manages to balance richness while remaining high-toned. A must-try for Chardonnay lovers looking to explore something new.
From a small vineyard just west of Melbourne, Australia, producers Niki and Tim make wines “guided by nature’s watch and mostly no one else’s.” Like the kindly grandpa that graces the bottle’s label, this wine is spunky and bold while maintaining an earthiness that encapsulates Babche’s humble mission.
With a touch of residual sugar, this off-dry Riesling is filled with notes of sun-kissed ripe citrus, limestone, baking spices, and flint. Winemaker Sierra Reed’s first vintage was 2015 and is showing incredible promise for the future.
After a brief stint in television as the host of a travel show, winemaker Sierra Reed had the opportunity to shoot with local winemakers before jumping head first into the industry. Bright and delicious, don’t let this wine’s approachability fool you- it is delightfully complex. Red fruits mix with light spice and deeper notes of earth and terracotta.
“Babche” is the loose translation for “Nana” in winemaker Niki Nikolovska’s native Slavic language, hence the playful labels that characterize the producer. Niki’s own grandmother serves as the inspiration for this sparkling Chardonnay blend, focused on small batches and minimalist winemaking. Like a hug from Grandma, this wine is soft and warm with a zesty finish.
Zibibbo is an aromatic and timeworn relative of the Muscat family. The grapes see six months of skin contact during fermentation. This unfined and unfiltered wine is fragrant, yet bone dry. Notes of lemon, honey, ginger and chalk greet the taster. Drink this wine in the sunshine with the company of friends.
This intensely aromatic Clare Valley Riesling has a cult following and we understand why - gorgeous lean structure with a complex floral, fruity, and mineral-driven nose. This wine is bone dry with persistent length, which makes for a memorable, if not legendary, Riesling experience.
Food friendly, versatile and perfect with a slight chill. They're BBQ All-Stars.