BY REGION

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. 

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.

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.