This bold Nebbiolo from Gozzelino is an incredible value - classic Piemontese Nebbiolo aromatics including dry rose petals, balsamic, and tart dark cherries make up the nose, whereas the structural elements take over on the palate, knocking us out with silky tannin and mouthwatering acidity.
Domaine de Melandes grows Chardonnay on just 29 hectares of land in Chablis. Family-run and certified organic, this winery was one of our favorite discoveries this year. This Chablis is racy, mineral-driven, nuanced, and complex. An absolutely delicious textbook expression of Chardonnay from this region.
Sparkling Chenin Blanc is one of the best ways to get any party started. This wine is orchard fruited, floral, and spunky - perfect for your next get together. Sebastien Brunet converted his family estate to organics in 2006 and the wines are only getting better for it.
Well known for producing profound Chenin Blanc, Chateau D’Épiré also harnesses the Anjou region as Cabernet Franc territory, bringing us this lively & herbaceous cuveé. It’s velvety, mouthwatering & downright intoxicating with notes of white pepper, eucalyptus & salty olives.
Ask any sommelier, and they will tell you Chenin Blanc on Schist soil is an absolute dream come true. Here in Anjou, that’s exactly what we’re working with. The mild climate and Maritime influence of Anjou, paired with the mouth watering acidity and gorgeous orchard fruited characters of Chenin Blanc deliver way above its price point.
Silex is a rare soil type only found in the Loire that wine geeks will nerd out about forever. Brunet farms the Chenin Blanc for this cuvee on Silex, imparting incredible minerality, structure, and earthiness to this gorgeous pet nat.
You know the gang by now–Lapierre, Foillard, and Breton. These guys banded up in their twenties to (help) change the world of French wine, natural wine, and Beaujolais forever. But the name Thévenet, the fourth gang of Four member, rarely gets mentioned. That's partially because Jean-Paul makes far less wine than the others. The single wine he makes, perhaps the most elegant and long-lived expression of Morgon I've ever tasted is a true study on that lovely village. It is high-toned, zesty, and lightly funk in its youth, and can age like great Burgundy–if, unlike me, you have the patience to wait. I've gone through chilled bottle after chilled bottle this summer. If you love Beaujolais and haven't yet experienced Thévenet's rendition, now's the time to do it!
Located in Bouzy, Champagne Paul Bara uses only their own estate grown fruit from 100% Grand Cru rated vineyards. This bottle offers great complexity on the nose and palate, it’s both full in the mouth and crisp with a very refined mousse, bright acid and a lengthy finish.
Looking for something refreshing and dry? This bottle is for you. This Petit Chablis is a stunning example of what Chardonnay can be! Sourced from higher slopes around the outskirts of the Chablis appellation, this wine has very bright acidity and zesty citrus notes.
Champagne Paul Bara is arguably the most renowned grower Champagne producer in the village of Bouzy and has been since the 1860s. Paul's eldest daughter Chantal is keeping the family tradition on track. Everything is done by hand, using only selected grapes from mature, low yielding vines that are grown on the estate. This stunner is loaded with intense fruit expressions, tremendous mineral complexity, 100% memorable and truly worthy of Grand Cru status. There is a reason why this estate is considered legendary.
Guy’s friends may call him “Petit Max”, but in the world of wine, he is quite the contrary. Breton is a major force in restoring the honor of Gamay in Beaujolais. This Morgon is his principle offering from 80-year-old vines, contributing a deeper complexity and structure to lush red fruits.
Food friendly, versatile and perfect with a slight chill. They're BBQ All-Stars.