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.
It’s always a treat to have white Burgundy grace our tables, and this generous offering from Olivier Morin is almost outrageous at its price point. From the village of Chitry, this bottle expresses the best of what the chalk and limestone of Burgundy have to offer: rich green apple underlined with refreshing minerality.
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.
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.
This blend of Sangiovese and Merlot delivers all the classic spice, warmth, and body of classic Tuscan wines for an incredible value. It’s the quintessential Italian dinner wine — organically farmed and the ideal complement to juicy late summer tomatoes and comforting Italian dishes.
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.
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.
Haut Baigneux Azay le Rideau Rose La Surprise 2020
All of the fruit in this wine comes from a single vineyard at Hauts Baigneaux. It’s name? “La Surprise.” Made from 70% Grolleau grapes, which are typically made into rosé wines, this bottle begs for a hot summer day, or at sun at whatever temp. Chill on the porch or cart it to a picnic — this one shines bright.
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!).
You simply cannot get a better bottle of Burgundy for under a hundred bucks than the Guillemot’s family best cuvèe from the Serpentières vineyard. Young or old, it always delivers everything we love about Burgundy, no more, no less. It’s fresh and youthful today, but will live for decades in the cellar.
This wine is made from Gamay sourced from farmers in Touraine, a subregion famous for mineral-driven Chenin Blanc and expressive Cabernet Franc. It is made with quality grapes, harvested by hand, without the use of chemicals, and no time in oak. For loyal Gamay drinkers, you’ll notice this wine drinks a bit richer than Beaujolais, but has a similar floral quality and drinkability.
Raphaël Saint-Cyr recently inherited his family's estate and immediately began the conversion to organic–making him the largest certified organic domaine in the Beaujolais. His wines emphasize simplicity, elegance, and drinkability–perfect for the quenching of summertime thirsts. Raphaël's Beaujolais Rosé was lithe, characterful, and frankly downright stunning for the price. It was a huge hit as well with classic cookout fare.
Ditch the Pageant, Join the Party: France Breton Talks Natural Wine and a New Era at the Domaine