Made especially for Dedalus! The amazing folks of Presqu’ile Winery have produced and bottled this Pinot Noir exclusively for us. Hailing from a special microclimate in Santa Barbara, this lush and fruit-driven expression checks all the right boxes.
Pierre Dideron is at the helm of this certified organic estate that his father started back in the 1960s. A blend of Syrah and Grenache, the Syrah leads on this cuvée with a dark, chewiness. Pairs perfectly with fatty-delicious or the ooey-gooey sorts of foods.
Nicole Chanrion inherited her family’s estate at a time when few believed that women could make great wine. Yet, she persisted in making one of the best, most traditional Côte de Brouilly’s according to natural methods of winemaking. Her gloriously grapey Brouilly remains a killer value. Stock up and enjoy!
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.
When we think “old World Chardonnay” our minds immediately head to Burgundy, but this Piemontese Chardonnay is a close second! The high altitude of these vines brings lightness, brightness, and freshness to this mineral-driven expression of Chardonnay.
Eduardo Soler wines are heavily influenced by the Old World. His G.S.M. (Garnacha, Syrah, Monastrell) is picked early, to create an easy drinking red. Slightly reductive on the nose, give this a minute to open up to notes of cherry, plum, fresh rose, and mint. Enjoy with a slight chill and cured meats.
It can be difficult to find great value in Rhône Syrah these days as the region experiences a true renaissance in fine winemaking. Lionel Faury has made old-school St.-Josephs and Côte Rôties for decades, and his entry level Syrah is a stunner. Deep and savory, yet bright and fresh, it’s made to go with BBQ.
Nestled between Savoie, the Jura, Burgundy, and the Rhône, this small yet mighty appellation is one to explore. Patrick Bottex, along with his wife and son, farm the rocky limestone slopes of Bugey to produce a beautiful sparkling rosé. Predominantly Gamay, this slightly sweet bottling shows bright fruit and refreshing acidity.
Chilean wines are here to stay at Dedalus! While this tinto is fermented in concrete, it is aged in older French barrels, giving way to notes of toasty baking spices, brown sugar, and baked apples. Drink this with a VT burger - bacon, apples, and a chunk of cheddar - and your day will be complete.
Domaine Gramenon’s 100% Syrah bottling is a mix of bright red & juicy black berry fruits & dark, earthy notes of black pepper, sage & woodsmoke. This is the wine you want in your glass when tucking into a hearty roast, whether it’s beef or lamb or pork.
Lionel Faury captures all the richness this Northern Rhone appellation has to offer. This St. Joseph is deep and spicy with healthy tannin, black pepper, and bright fruit. A savory wine that would pair beautifully with herbed lamb or a rustic stew.
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!
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.
This incredibly aromatic wine is a blend of all the white allstars from the South of France - Semillon, Marsanne, and Viognier. It is full-bodied and floral, tropical-fruited and complex. Try this with your next Szechuan take-out dinner!
Taking after his father and his legendary winemaking, Adrien Renoir is making a statement in their appellation as he converts their farming to biodynamic, making fresh bubbles with finesse. His ‘Le Terrior’ cuvee is 50% Chardonnay and 50% Pinot Noir, bone-dry, bold flavor, with a gorgeous, long finish.
This organic and biodynamic farm in the rolling hills of Tuscany doesn’t just grow delicious Sangiovese, they also grow olives, fruits, and vegetables alongside the vines. This high-toned wine is the perfect pairing for a spaghetti and meatball dinner.
A blend of Syrah, Caladoc, Merlot & Alicante, sourced from biodynamically farmed vines in the Southern Rhône outside of all appellation lines (hence the Vin de France designation). The savory characteristics of the Syrah come through in force, with considerable freshness to back it up.
You may not have had much Loire Pinot Noir. If you know where to look, rest assured, the good ones offer unbeatable value relative to our friends in California and Burgundy. This is a fresh, zippy expression aged in both cement and neutral oak to emphasize freshness and tenacity of fruit. Enjoy cool with roast poultry.
Edi Kante produces wines that are brimming with the character of his grapes and the stark limestone soil of Carso. A blend of Chardonnay and Malvasia Istriana, bottled with zero dosage. Dry, chalky, and just the right combination of fleshy and lean. A shop favorite, these are some serious bubbles.
Jean Louis Dutraive Fleurie Le Clos de la Grand Cour' 2019
Run collaboratively by four friends, this biodynamic wine is fun, fresh, and spunky. It’s not to be taken too seriously but rather to be enjoyed young, chilled, and with your friends and family. They are organic and made using indigenous yeast for a true expression of terroir in the glass.
Food friendly, versatile and perfect with a slight chill. They're BBQ All-Stars.