Inspired by the Miles Davis album, Silent Way, winemaker Matt Harrop tries to channel that same ingenuity, inventiveness, and precision in his winemaking. They believe hard work, love, and friendship are the keys to nurturing the vineyards and creating delicious wines.
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.
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.
It is famously difficult to find great Pinot Noir on a budget. The finesse and elegance we expect from great Pinot just can't often be found for under twenty five bucks. And if you're looking for something farmed organically? Even harder yet. That is, except this rare gem that checks all our boxes. It is unapologetically simple yet sublime for its crunchy red fruits, tempting floral notes, and earthy aromatics. You simply can't get better Pinot at this price point anywhere. Work this into your regular rotation. You won't regret it.
Presqu’ile continues to produce some of our favorite coastal California wine. Their Santa Maria Valley Pinot Noir represents all of the hallmarks: balance, complexity & the unique spice of its region with all the fruit & earth you want in a spectacular Pinot Noir. Pair this up with roast chicken for pure delight.
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 cellYou 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 what you get when one of Burgundy’s best winemakers sets up shop in the Jura. Guillaume d’Angerville makes some of the most elegant Pinot in Burgundy and his Trois Cépages blend of Trousseau, Poulsard, and Pinot is tart and fresh with mineral notes. Enjoy cool with roast duck.
At Rhys, they believe quality comes from the vineyard before it comes from the winery. They implement biodynamic practices amongst the vines, and a low-intervention approach in the winery. This wine is thrillingly complex and speaks true to its place of origin.
Drive fifteen minutes northeast from Cunaez Nadir’s winery, a route that guides you over the Dora Baltea River, and you will find yourself at the Grosjean estate. Tucked right along both French and Swiss borders the Valle d’Aosta represents the confluence of both Italian and French cultures at their best; often labels from this region will be in both French and Italian. In the beginning, the Grosjean family was focused on cultivating Petite Rouge, but they have also moved onto other native varieties such as Fumin, Cornalin, Premetta and Vuillermin. But in a region that is traditionally French speaking, you can also find high quality examples of France’s beloved Chardonnay, Syrah, and this month’s outstanding Pinot Noir.
The Vigne Tzeriat is from one of Grosjean’s “cru” vineyards, which enjoys steep slopes and a full southern exposure. Pinot from this site represents the estate's oldest vines with many as old as 53 years, offering more complexity and intensity than their entry level Pinot. Although light by California standards, this would be considered opulent for the region. The south facing vineyards yield fruit that is sturdy enough to benefit from 18 months in barrique to add even greater depth. In no way does this jeopardize the cool Alpine breeze that seems to emanate from the glass. Grosjean has been obtaining a steady following locally and now internationally as their age worthy Pinot and Torrette wines gain more acclaim.
This medium-bodied, balanced, fruity and mineral Pinot Noir is undeniably delicious. With freshness and finesse, it delivers everything we want with a roast chicken dinner. It is expressive and nuanced and we can’t get enough.
Few producers are as synonymous as their village as Simon Bize and Savigny-Les-Beaune. Experience winemaker Chisa Bize in all her glory. Their house style includes whole cluster fermentation and little to no oak, making for a bright and fresh expression of this famous village.
Presqu'ile Santa Maria Pinot Noir Presq'uile Vineyard 2018
Coming directly from their estate vineyards in Santa Maria Valley, their 100% Pinot Noir is deeply expressive of dark red berry, dried herbs & an energizing, refreshing acidity. This Pinot is definitely spice dominant & would pair exquisitely with a cheese platter or roast duck.
Winemakers Frédéric Gueugneau and Benoit Pagot work only with organic vines and only with barrels from their favorite sustainable cooper based in Cognac. Their attention to detail is center stage in this delicate pinot noir from underrated Burgundy village, Mercurey.
One of the things that makes this wine special is that the vineyards are of premier cru quality, yet maintain great value. Aged for a year plus in barrel, Bouvier’s wine develops complex layers of flavor. Elegant and balanced, this is a wine to enjoy with your friends over cheese and charcuterie.
100% Pinot Noir from the Côte des Bar and only 1800 cases made. This wine is everything you love about Pinot Noir bubbly. Structured and full-bodied, wonderful fruit expression with a sturdy core of minerality. A hard balance to achieve but Xavier and Nicolas Chaput really knock it out of the park with this one. Lovers of Savart take note.
Chantereves Bourgogne Hautes Côtes de Beaune Paris l'Hôpital 2018
Straight-forward and to the point, this Pinot Noir isn’t messing around. Grown on granite, this structured wine showcases earthy mushrooms and fresh Rainier cherries. This is the perfect wine to enjoy with our charcuterie, ratatouille, or a rich stew.
Robert Chevillon’s wines have been described as “perplexing beauty”. He uses traditional practices in his winemaking, yet makes anything but cookie-cutter Burgundy. His old vine Nuits Saint Georges has elevated structure, pronounced acidity & pairs perfectly with braised lamb.
Jean-Marc Vincent’s wines are proof that transcendence in Burgundy can be achieved in so-called ‘lesser’ terroirs. His Gravières is undoubtedly the finest wine in Santenay and that is especially true in 2018. It gives up notes of ripe plum and currant alongside notes of earth and baking spice.
English Hill, planted in 2005, is an 8.5 acre vineyard located just miles from the Pacific Ocean. This maritime influence and exposure to the elements keeps the wine light, fresh, and oceanic. This wine expands on the palate, showing notes of coastal forest floor, baking spice, dried tea, and herbs.
Simon Bize Savigny les Beaune Les Fornaux 1er Cru 2018
Winemaker Chisa Bize has outdone herself with this incredibly complex 1er Cru bottle. Look out for a high toned bouquet of dried flowers, red currants, plums, and something vaguely reminiscent of smoked meats. A true masterpiece worthy of any hearty, savory, main dish.
This bottling is anything but ordinary. The wines are quiet masterpieces of terroir delineation and fruit purity, honestly made without flash or artifice. Pierre was the régisseur for Domaine Leflaive for 20 years, in which he converted both Domaine Leflaive's and his own to organics.
Pommard is known for producing fuller-bodied, iron inflected expressions of Burgundian Pinot Noir, and this 2017 from some of Génot-Boulanger’s oldest vines is a stunner. Big and ripe with notes of earthy cherry, baking spice, and blood orange zest. Decant briefly then enjoy with seared duck breast.
Food friendly, versatile and perfect with a slight chill. They're BBQ All-Stars.