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.
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.
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.
Find yourself searching for some extra depth and complexity in your rosé? Why not look to Brunello for the answer. An astronomer by trade, Guiseppe Sesti found his calling crafting unbelievable expressions of Sangiovese. His rosato is no different. Deep, dark, and fresh, try it with roast pork.
Chanteleuserie Saint Nicolas de Bourgueil Irene 2019
Domaine de Chanteleuserie really set themselves apart stylistically in Bourgueil. They put in extra effort to preserve freshness and acidity in their wine, resulting in clean, spicy, herbal Cabernet Franc with no tannic harshness. For quality, affordable Cab Franc, Chanteleuserie is as good as they come.
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.
Jean Foillard is best known for popularizing and expanding the idea of ‘natural’ wine to the greater wine community. In his vision, wine should come from undisturbed, unmanipulated vines, and nothing should be added nor taken away from the final product. His Beaujolais-Villages is driven by a purity and energy that is unmistakably Foillard.
Fred Savart is a rock star in the world of Champagne. Walk down to his cellar, peek at the walls packed with some of the world's finest empties, and you may agree. “L’Ouverture” is Fred’s entry-level cuvée, but it’s toasty aromas, mineral-laden structure, and exacting precision suggest a Champagne of greater prestige.
Some neighboring winemakers use a bit of Cabernet Sauvignon to give their wine more body, but this wine is made entirely from Cabernet Franc. Chanteleuserie is trying to show the best example of the terroir and chalky limestone soil of the area. This is a very well-balanced, versatile wine.
Domaine de la Fessardière is, without question, one of the top names to know in Muscadet. Certified organic, mineral-driven Melon de Bourgogne is what you get, with a subtle nod to Burgundy owing to the domaine's use of old oak foudres for aging, a rarity in the region. Oysters may be the classic pairing, but try this with any kind of seafood for a real treat.
François and Jean-Marie Cherrier of Cherrier Frères the third generation to make wine at their family domaine, which bears their father Pierre’s name. Cherrier Frères is their other label. Their Sancerre Blanc, called “Les Renarderies,” incorporates Sauvignon Blanc grown in three different soil types. This Sancerre makes a particularly great companion to goat cheeses, patés, and rillettes.
While Burgundy is known for its chardonnay, Aligote is a go-to for locals for anything from weeknight dinners to summer picnics. Bright and lush with notes of citrus, green fruit, and that famous Bugundian minerality, this bottle is a natural with seafood (we suggest oysters!).
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.
