Babette's table is a labor of love created by french trained chacutier Erika Lynch, who applies her craft to pasture-raised pork sourced exclusively from Vermont and New Hampshire. Her Saucisson is delicately spiced with a truly unique texture that reflects Erika's technique. Perfect alongside any cheeseboard.
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.
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.
Historically, Cinsault is often blended with other, darker fruited and fuller bodied grapes. Here, however, it is left to shine on its own, bringing with it crunchy red fruits, notes of hibiscus tea and black cherry. Farmed bio-dynamically in South Australia’s Barossa, this is one of our favorite discoveries this year.
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.
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.
A rare single-varietal oil from a native Sicilian olive, the Nocellara del Belice. Producer Gianfranco Becchina revitalized and maintains 300-year-old olive groves, yielding this limited-batch, intensely vegetal nuovo. Green melon frutiness up front with a hazelnut-fatty finish makes this one of our favorites.
From a collection of 700-year-old Tuscan estates, Laudemio Frescobaldi produces one of the greenest and spiciest oils in our collection. A classic representation of first-harvest oils, Laudemio presents fresh-cut grass and artichoke up front; pleasantly bitter on the back with a dry floral finish.
A toasty little sheep's milk Gouda from the North Sea island of Terschelling. The Fresian sheep that live there graze on the seaweed on the shore in addition to the local grasses found on the island. This gives Terschelling cheese a slight sea breeze saltiness amidst its caramelly, roasted nut flavor.
Lumpp Givry 1er Cru Blanc Clos des Vignes Rondes 2017
Côte Chalonnaise winemaker François Lumpp may just be the biggest hidden gem in all of Burgundy. his wines are seriously pleasureable from the get-go, and offer incredible value relative to the rest of the region. This Chardonnay is from his oldest vines, striking the balance between weight and elegance.
An Umbrian Olio Nuovo from some of our favorite Italian Wine producers. Grassy, bright, and bold with a peppery finish, this oil is a traditional and simply made blend of Frantoio, Moraiolo, Leccino, and Agogia Dolce Olives. Bold, with an almondy fattiness in the mouthfeel. Perfect over greens and Parmigiano.
