Montrose Cheese & Wine

From Magnol Bakery

MUST BE ORDERED 24 HOURS IN ADVANCE! Feeds 12-16 People. Three cheeses (1/2lb each), two charcuterie (1/2lb. each) with house lemon almond-hazelnut mix, cornichons, grapes, & Bee2Bee local honey.

Platinum is one the rarest classifications on the caviar spectrum, with only 5% of the harvest technically qualifying for this designation. In addition to its distinctive color, Platinum Osetra must be of a certain size and quality, and is made from sustainably farm-raised acipenser gueldenstaedtii, more commonly referred to as Osetra or Russian Sturgeon, a slightly smaller and more slowly maturing relative to the famed Beluga Sturgeon. The texture of this caviar is firm, with a nutty flavor, a briskly briny aftertaste, and an indulgently buttery resonant mouthfeel. This is among the most impressive, distinct caviar options in our lineup.

100% Blaufrankisch from vines grown in limestone/slate soils. Hand-harvested and destemmed, the grapes spontaneously ferment in neutral 500 & 1200 liter barrels, maceration lasts for about 3 weeks. Élevage in same barrels for 1 year, no bâtonnage. Bottled unfined, unfiltered, no additional SO2. Mechtild and Bertholdi’s son, the brother of Emmeram and Timotheus, and married to Wiltrude. A man with style and a charasmatic, complex character, he has a mind of his own. Indeed, as the principal heir to Gut Oggau, with his dry humour and quick wit, he can more than stand up to his father

Burgundy from Okayama! The scenery around the winery, with its limestone rocks, is spectacular. The aromatic aroma is soothing, and the juicy taste and moderate acidity make for an appetizing taste. Pale orange with a pinkish tint. The aroma is large, with a sweet and refreshing scent of passion fruit, acerola, shekwasha and kabosu. The taste is slightly sweet and has a strong acidity. The aftertaste is accompanied by a slow fruitiness and umami flavor along with the acidity.

4 Monos GR10 is a wine resulting from a coupage of the varieties Grenache Tinta at 85%, Cariñena at 12% and Syrah at 3%. The grapes come from vineyards that are from 30 to 85 years old, located at 700 and 800 metres above sea level. To produce 4 Monos GR10 the grapes are harvested by hand and the bunches are vinified whole together with their stems. The fermentation is spontaneous; i.e. the yeasts that ferment the sugar in the grape are the grape’s own, and commercial yeasts are not added to ferment. Lastly, once the wine is fermented, it is aged for 9 months in oak barrels, in foudres and in concrete tanks.

The Attems Pinot Grigio, like all of the Attems wines, is a tribute to Italy’s Friuli region and faithfully reflects the terroir from which it comes. The wine’s bouquet is marked by an impressive fruitiness, and the palate demonstrates all of the amazing qualities of the Collio: it has superb weight and texture and a notable minerality and is savory, tangy, and vibrant.

From our partner, June Rodil MS and Weingut Markus Huber, our house sparkling rosé is a blend of Pinot Noir and Zweigelt! A perfect patio-pounder and year long quaffer. Dry, freshly fruited with strawberry and tart cherry notes.

A Chinon like you've never seen before. 100% Cab Franc to be sure, but this wine is all cranberry and strawberry, a light and bright holiday sipper.

Daniel and Tristan make this Aperitivo Bitter entirely by hand in Franz Weninger's cellar. We also learned about this exciting product from Franz. The basis is the bergamot, which is processed together with cedro, vanilla beans, chamomile blossoms and a few secret ingredients. A Pinot Blanc from the Tinnhoff winery serves as the flavor carrier for the Bitter Bianco. Super Cattivo only produces once a year, when the citrus fruits are ripe, so the guys manage to produce an ingenious drink with purely vegetable ingredients. The Bianco is very floral, cool, ethereal, and fresh, it is the lighter, summery version of the two aperitivos. You can use the bitter for drinks, or drink it pure on ice, with soda, tonic water or sparkling wine.

Based in the village of Chaumuzy in the Vallée de l'Ardre, in Montagne de Reims, Champagne Salmon was only founded in 1958 but is already included in the "Club de Trésor" -- an exclusive group of grower/producers in Champagne famous for their commitment to quality. 100% Pinot Meunier (the third grape of Champagne and Salmon's specialty) this Blanc de Noir resonates with both creamy complexity and snappy acidity, showcasing notes of ginger, apricot, golden raisin and toasted hazlenuts. Fun Fact: Winemaker Alexandre is a competitive hot air balloon racer, thus the image on the label!

The story of André Robert Champagne goes back five generations, rooted in the chalk-rich, grand cru soils of Le Mesnil sur Oger. Granddaughts Claire Robert and her husband, Jean-Baptiste Denizart, now run the show, and have taken quality here in Mesnil to a whole new level. The traditional vivacity and intensity of grand cru Mesnil Chardonnay remains center stage; yet Clare’s vision of crafting wines with even more depth and texture — with barrel fermentation for young wines and slow maturation in the family’s chalk cellars — has been more than realized with the family’s recent releases. Sourced from the same exemplary chalk-rich, grand cru vineyards but with a touch more body (and dosage, rated extra brut), this “Jardin” combines candied citrus with white flowers and a touch of creamery butter.

60% chardonnay, 30% pinot noir, 10% pinot meunier Fresh and effervescent at first with bing cherry and a hint of tannin at the end. Clocking in at more than 10 seconds, the finish is long, fresh and mineral-focused. This rosé may be beautiful on its own, but it’s quite the crowd-pleaser. It plays well with a little sugar — chocolate, angel food cake, fruit-based sauces, mango salsa — and spicy finger food.

From a very early age, Francis Orban knew he’d follow in the family tradition of tending Pinot Meunier vines on the sandy, clay-rich soils of the Marne Valley. Too long seen as “just” a blending grape in other Champagne regions, Pinot Meunier has pride of place here. Nearly 90% of Francis’ vineyards are dedicated to this singular grape, as it is in the Marne where Pinot Meunier reaches its full potential. Above all, when allowed to shine as a single-varietal Champagne, Pinot Meunier delivers a vinous wine full of fresh fruit and lightly spiced with notes of vanilla and pepper. Full-bodied, vivacious and pure, it is a Champagne for true gourmands, who appreciate its flexibility at the table.

100% Pinot Noir. SMELL: Ripe melon and summer strawberries with a hint of fresh sage TASTE: Crisp red apple skin, toasted brioche, baked sugar cookies and a hint of black pepper. A present and balanced acidity breaks through the fruit and envelopes the palate. PAIR: Though delightful on its own, this cuvée is also a wonderful contrast to crunchy, salty snacks like pretzels and hummus. It also stands up to grilled meats and seasonal vegetables.

This blend of Pinot Noir and Chardonnay is a Champagne of luxury, from its decadent golden tinge to the fine, persistent bead that playfully caresses the palate. Uncorking this euphoric elixir will guarantee a ceremoniously delicious occasion.

Solessence represents nearly half of the total house production, coming in at some 3,000 cases. It also roughly mirrors the house plantations, orginating in all seven communes where Jean-Marc grows vines. The grapes for this wine come from the domain’s younger vines, which average 40 years of age (that, it must be said, would constitute the old vine selection for most Champagne properties!) Half the blend comes from a perpetual reserve, so-named because half of this older wine goes into the blending tank with the new harvest, and then half of that new blend is returned to the 20-hectoliter foudre to replenish the perpetual reserve.

Domaine La Borderie is composed of 100% Pinot Noir from a single plot of old vines over 50 years old located in Merrey sur Arce - in the Côte des Bar - facing south-west. This Rosé vinifies with the whole bunches for 48 hours, before carrying out malolactic fermentation in stainless steel tanks. The aging is in caves for 24 months and the dosage is 4 g/l - making it an Extra Brut. Cuvée Douce Folie is a fine and deep Rosé, a different expression of the Pinot Noir of this terroir: a nose of great character with red fruits, raspberries, violets and an almost caramelized finish; mouth of great personality and depth while carrying a marked mineral freshness. Excellent in combination with raw or baked salmon, or even on red meats such as roasted duck breast.

This cuvée exhibits a fetchingly rosy complexion that is illuminated with flecks of copper. The finesse of the gently cascading bubbles in the glass entrances the drinker. The nose is complex and rich: red cherries dominate. The mouthfeel is gentle, while the bubbles bring forth a luxurious freshness. This is a wine for those who appreciate the good life and romance. It pairs well with slightly spicy dishes, mildly sugary desserts, red fruits like a strawberry salad, and red meat like a tartare. It is recommended to drink this wine out of a wine glass, which allows the drinker to better experience all the wine has to offer.

This pure Pinot Noir from Villers introduces the trio of Blanc de Noirs that form the foundation of Nicolas’s range of single-vineyard bottlings presented on this page. Planted on a base of chalk, this is a dry, focused Champagne with real class. Aged for 10 months in 228L oak barrels or 3000L foudre

Champagne Solemme was created by Olivier Langlais in 2009. He cultivates 6 hectares of vineyards spread in 5 different Premier Cru villages. With a focus on the all-important soil health, he also diversifies by using cover crops. This vintage Champagne is a blend of equal parts Pinot Meunier and Chardonnay.

Catherine and Pierre Breton’s son, Paul, has set up his own cellar in Vouvray, about thirty miles upriver of the family's headquarters in the Bourgueil appellation. He focuses exclusively on whites, and this festive pet-nat is new addition to the Breton lineup conceived and executed entirely by Paul. This is delicious and honest naturally sparkling Chenin, bottled with no dosage and no sulfur.

The 2021 Skull sparkling wine is a blend of Pinot Gris, Sauvignon Blanc, Vermentino, and Verdelho, each accounting for a quarter of the wine. All the fruit is sourced from organic vineyards in Lodi and San Benito (Verdelho). Each variety is fermented separately with natural yeasts in a mix of stainless steel and neutral barrels before blending. The wine is matured for five months in neutral oak and force carbonated at bottling. This is a great dry sparkling wine to have on hand for serving as an aperitif or for making a range of cocktails, from mimosas to holiday punches to spritzes.

100% Estate grown and vintage! 100% Glera from 17 year old vines grown in high hillside vineyards between Conegliano and Farra di Soligo, on the border of the Conegliano Valdobbiadene D.O.C.G. appellation. A Prosecco with noticeably more depth of flavor than your average one, thanks to its high quality vineyard sites giving extra complexity. Classically floral in aroma with a creamy richness to support the palate fruit, albeit with lightness of touch.

The Franciacorta is the sparkling wine center of Italy, the "Italian Champagne". Here, the same grape varieties, such as Chardonnay and Pinot Noir play the main role, yet Franciacorta is generally more fruity and softer than its French role model. Marcello Compagnoni Monzio has existed since 1987 and has quickly earned an excellent reputation as a manufacturer of high-quality sparkling wines. The Franciacorta Millesimato (vintage) is kept on the lees for at least 60 months before being degorged and put on sale. 5-10% of the base wines are even aged in oak barrels to give the Millesimato a special touch and structure. The result is a classy sparkling wine with fine perlage, the scent is characterized by fruit notes such as peach and apple, plus some yeast and a toasted bread note. In the taste it is juicy, lively and equipped with good extract, a noble sparkling wine, which also shines with an excellent price-quality ratio.

an ancestral wine with a ZERO chemical impact: ZERO in the countryside and ZERO in the cellar. The result of eighty years of research work (France-Russia-Germany) and thirty-nine vintages in the winery in Faedo to reach purity...the fruit of the vine turned into wine, without exogenous addition. Sparkling white wine with the bottom, straw yellow color. Slightly aromatic, floral aroma: elderflower, mountain flowers, fruity: Golden apple, pear, apricot, peach, fresh notes of topic. The aromas perceived in the nose dance in the mouth. Quenching, ideal aperitif to drink with friends. To be accompanied with starters of cured meats.

A blend of 40% Pinot Noir, 40% Chardonnay, and 20% Aligoté from vines that average 20 to 50 years in age. The fruit is sourced from Côte de Beaune, Côte de Nuits, and Hautes Côtes de Beaune. Whole cluster pneumatic pressing, alcoholic and malolactic fermentation in stainless steel tank, unfined, unfiltered. Liqueur de tirage & liqueur d'expédition: homemade with own base wine and cane sugar. Riddling by hand. The wine rests sur lie for about 36 months. Disgorged at least 60 days before shipment.

Light yellow with green reflections and fine, glittering pearl beads; the nose offers aromas of galia melon, sweet woodruff and dried mango, with minerals and hints of nuts. The soft mousseux leaves a pleasant feeling on the palate, accompanied by a racy, powerful body and crisp, lemony acidity that brings freshness to this Crémant. With time in the glass, it opens further to a complex sparkling brut, finishing with a long aftertaste. Blend: 80% Pinot Blanc, 20% Pinot Auxerrois Ideal aperitif or cocktail wine; excellent with shellfish.

From our partner, June Rodil MS and Weingut Markus Huber, our house sparkling rosé is a blend of Pinot Noir and Zweigelt! A perfect patio-pounder and year long quaffer. Dry, freshly fruited with strawberry and tart cherry notes.

From the inimitable Brand Brothers: old vine Pinot Blanc grown on solid limestone. The limestone minerality shines through very; clearly, with pithy limey acidity and green apple note all rounded out with a very gentle saline edge. An absolute favorite here.

100% Pinot Noir. Christian’s new take on the cult Burgundian grape comes from painstakingly cherished, high-density vineyard trained on stakes, hence the name “Stock kultur”. Only 750 bottles made! Personality: such plenitude! There’s smoke and minerals and violets and crushed forest strawberry and brambles and many, many more, all entangled on a beautiful, masterly built tannic structure. Great aging potential.

Blaufränkisch, Cabernet Franc, Syrah The latest "Must Try" from Claus Preisinger. This blend is partly skin-fermented, partly aged in an amphora. You can taste red berries and a hint of spice. Think Froot Loops for adults!

Light golden yellow, green reflections. White stone fruit underpinned with fine citrus notes, a touch of blossom honey, a touch of fresh pineapple. Inviting bouquet, fresh acidity, mineral, a touch of peach on the finish, bergamot on the aftertaste, versatile.

100% Blaufrankisch from vines grown in limestone/slate soils. Hand-harvested and destemmed, the grapes spontaneously ferment in neutral 500 & 1200 liter barrels, maceration lasts for about 3 weeks. Élevage in same barrels for 1 year, no bâtonnage. Bottled unfined, unfiltered, no additional SO2. Mechtild and Bertholdi’s son, the brother of Emmeram and Timotheus, and married to Wiltrude. A man with style and a charasmatic, complex character, he has a mind of his own. Indeed, as the principal heir to Gut Oggau, with his dry humour and quick wit, he can more than stand up to his father

First – how awesome to see another “Kabinett Feinherb.” What can we say; we love the genre. This is the magic of Ludes: a finely knit tapestry of flowers, minerals, spice. The wine is angelic, light-footed, soaring, nearly illuminated – the laws of gravity do not apply. This is spirit as much as liquid. A little drier and also less acid than the Kabinett Monster at 34g of RS and 10.6g of acid.

18% Grüner Veltliner, 21% Riesling, 6% Chardonnay, 16% Zierfandler, 3% Weißburgunder, 13% Sauvignon Blanc, 11% Rotgipfler, 7% Traminer, 4% Weißburgunder, 1% Gemischterer Satz, 1% Muskateller. A satiny golden yellow hue. Strong legs around the glass. The nose is fruit-driven and includes scents of dried apple slices, apple sauce and even marigolds. Completely dry with a strong citrus expression; lively acidity laced with saltiness. The compact body reflects texture with grip, dynamic tension and notes of salt-crusted orange slices. Firm and flowing with a salty finish. A perfect universal food companion.

From the foothills of Mount Pangeon, this medium-bodied dry white is vinified and aged in stainless steel tank on the lees for several months. The chalk and loamy soils of the regions offer a contrast to the volcanic soils of Assyrtiko's island homeland. Pair with shrimp saganaki.

The Skerk Malvasía wine is made exclusively with grapes from a centuries-old Hellenic strain of Malvasia that has been growing in the Carso region since ancient times. This area lies on the border between Italy and Slovenia. The grapes are vinified in cellars dug directly into the limestone. They are harvested at their optimum point of ripeness, selected in the vineyard, and when they reach the winery they undergo a prolonged skin-contact maceration. The must ferments with its native yeasts and is aged in wood at a controlled temperature. The resulting wine is bottled without clarifying, filtering or adding sulphites.

100% Gamay. Semi-carbonic in whole clusters, Stainless and cement tanks fermentation, natural yeasts, minimal sulfur on bottling.

Born in Besançon, Manuel Girard will study engineering in biology. It was after spending more than 22 years in the field of medical research that he decided to leave everything behind in 2019. Manuel Girard started by planting a few Syrah vines in his garden, just to get his hands on it, then he will spend the harvest and vinification at Nuit St Georges at Philippe Gavignet. Subsequently, it was with the Bertrand Family, in the beautiful Fleurie appellation in Beaujolais, that he worked for more than 2 years to acquire knowledge and skills. And it is at the beginning of 2021 that he will acquire his first plots, the Initiatique vintage is born! He was then 50 years old, the same age as the plots he took over. Then in 2022 it will be 0.6 ha in the Fleurie appellation that he will lease again. Today the estate extends over 1.8 ha including plots in Fleurie, Morgon and some Chardonnay.

the 2007 Clos l'Eglise was a pleasant surprise with quite vigorous black cherry and bergamot scents, just a hint of black tea, certainly showing good intensity after ten years. The palate is medium-bodied with fine-grained tannin, fine backbone, a pinch of cracked black pepper on the entry with a solid, slightly austere but focused finish that is resolutely classic in style. I appreciate the "Pomerol-ness" of this Clos l'Eglise. Drink now and over the next 6-8 years.

85% Cabernet Sauvignon, 15% Merlot, fermentation in wooden vats with native yeasts. Aging in wooden vats for 18 months. Earthy, dry, dark fruit, bold tannins.

The wine shows excellent lift and finesse and freshness to the aromas. The palate is very expressive already with fine structure and silky fine tannins. A very fine addition to the range. ”The Domaine is the only owner of Evocelles in Gevrey – as opposed to Brochon. A vibrant, high-toned width of aroma. Nicely structural, a little unready in the flavours but nice shape and perfume.

Old vine Santenay Rouge for those who love an earthy, plummy style of honest Cote de Beaune Red Burgundy. Drinks beautifully now with it's meaty, fleshy fruit, but definitely promise for some exciting evolution in the next 3-5 years.

Thanks to the fruit of the Pinot Noir and the youth of the vintage, Hautes-Cotes de Nuits wines delight the palate of the informed wine taster. With a steady and brilliant color, this wine offers a palette of heady aromas nuanced by red and black fruit. In the mouth, it astonishes with not only its length and power, but also with its fineness and generosity. In all circumstances it will accompany Burgundian cooking, but it can also surprise when paired with an inventive cuisine, such as a scented beef carpaccio or lamb mignon with a coriander crust.

A Chinon like you've never seen before. 100% Cab Franc to be sure, but this wine is all cranberry and strawberry, a light and bright holiday sipper.

100% Pineau d'Aunis hand-harvested from vines grown in clay-silt soil. The grapes under whole-cluster maceration over the course of two weeks before pressing into barrel where both alocoholic and malolactic fermentations spontaneously take place (ambient yeasts, no temp. control). After 3 months in barrel, the wine is once-racked and bottled shortly thereafter. Unfined, unfiltered, no additional SO2. Since the XVII century, located in the village of Thouarce in Anjou, the Vaillant family has passed on farmland from generations to generations. For the last ten years, sister and brothers have cultivated the estate using the biodynamic principles. The goal is to express the personality of each wines.

Therry Germain from a long line of Bordeaux winemakers, arrived here in 1991, attracted by the region’s perfect balance of grape varietal, climate and terroir, which he considers one of the finest in France. The vineyard is worked in a natural way with the goal of keeping the vine and the soil at its healthiest and Thierry has become a fully-fledged advocate of biodynamics. Marked by cassis and blackberries this Cabernet Franc has superb concentration. The palate is dense, with fat fruit, a beautiful structure and fine, ripe tannins. A happy future for this wine which is beautifully balanced in nose and palate.

A beautiful intense ruby ​​red color with purple reflections. Deep, jammy nose, enhanced with spicy and balsamic touches. The palate is tasty, with a nice sweetness on the attack. Nice volume. The tannins are dense and fine. Notes of blackberry jam and new leather. Licorice and pepper. Nice hold with a smooth finish. A wine of character full of finesse.

The classic red of the domaine accounts for approximately 85% of the annual production of the estate. It is composed of 65% Grenache Noir, 15% Syrah, 15% Mourvèdre and a balance of other traditional varieties. The grapes are not destemmed, the cuvaison lasts for three weeks and the élevage encompasses an additional 18 months in traditional foudre wood vats before the wine is bottled unfiltered. The fruit is perfectly in balance with the textural elements, showing typical dark fruit notes with discernible energy and liveliness. Its slighty sauvage character and firm structural backbone is leavened by its exceptional breed.

Plan Pegau is crafted by Laurence Féraud, owner and winemaker of the iconic Domaine du Pegau. Produced from estate-grown fruit planted just outside Châteauneuf-du-Pape, this distinctive, multi-vintage blend is loaded with character and reflects the hallmark personality and style. A blend of 3 years aged in different vats, this cuvée expresses the know-how of Laurence and the richness of the terroirs. This rich, meaty red captures the essence of the Southern Rhône Valley, with layers of red and dark fruit character, soft supple tannins, and complex spice notes from extended aging in small oak barrels. Offers a true and loud echo of the traditionalstyle and profile, and is the “little brother” of the Cuvée Réservée Châteauneuf-du-Pape.

55% Grenache, 45% Syrah. La Ciboise is named after the home of Michel Chapoutier’s grandfather, located in the town of Tain l’Hermitage. A wine with intense notes of ripe blackcurrant and raspberry notes. Delicious and full on the palate, with soft spices and ripe fruits nuances.

Varieties: 50% Grenache Noir, the rest is Carignan, Mourvedre, Syrah Tasting Note: Blue-black in the glass with a deep purple rounding the rim. Scents of red and black fruit intermingle with Blueberry ink, a warm note of garrigue, pine, and pounded limestone. The palate is a delectable expression of juicy plum, blackberry, black cherry, and deft flavors of sweet herbs. A buoyant note of minerality emerges near the finish and that is given a nice boost by the wine’s silken acidity. L’ Enclos will age gracefully for more than a decade, however, it drinks beautifully in its relative youth. Pairing: Pairs nicely with hearty stews, roasts, leg of lamb, and cassoulet.

In an arid, rugged offshoot of the Patrimonio appellation known as the Désert des Agriates, the Giacometti family creates wines that reflect the rustic nature of the land without sacrificing approachability or generous, juicy fruit. The perfume of this Sciaccarellu leaps out of the glass with such exuberance that it can barely be contained, flamboyantly mimicking the vivid scent of fresh-pressed berries, as if a fistful of ripe summer fruit had been smooshed against a hot stone. The name is Corsican for “always happy,” and you’ll understand exactly why immediately upon pulling the cork.

The 22ha estate of Le Roc Des Anges is situated at Montner in the Agly Valley within sight of the Spanish border and is run by Marjorie Gallet. The vines grow in a mosaic of 43 different parcels of mainly schist planted on the north side of the Forca Real mountain overlooking the domaine. The Cotes du Roussillon 'Segna de Cor' ('Blood of the Heart') is a blend of 50% Grenache, 30% Carignan and 20% Syrah and is smooth and spicy making this an excellent food wine for rustic stews or flavoursome roasts. A dark cedar in colour. On the nose scents of cassis and black cherry with a hint of chocolate. On the palate fresh and lively with smoky notes and further spicy black fruit flavours. The tannins are complex yet discreet and the finish fresh and lingering. Try with pot-roasted pigeon with Parmesan polenta, daube de boeuf with black olives or a traditional duck cassoulet

A blend of 42% Semillon and 58% Sauvignon Blanc, harvested between the 3rd and 17th of September, the 2019 Blanc came in at 50 hectoliters per hectare and 13.8% alcohol. Aromas of fresh lemons, yellow apples and white peaches gently waft from the glass with emerging nuances of baking bread, almonds and spice cake. The medium-bodied palate has electric intensity with the tightly wound citrus layers well-supported by racy acidity, finishing savory.

France's Alsace region has made a name for itself for the outstanding quality of its Riesling, and for the number of prestigious estates using biodynamic practices in growing their grapes, like Domaine Weinbach. In their latest move towards crafting natural wines, the Domaine has created their "RW0" (Riesling Wolfreben, Zero Input)—an elegant, refreshing, and minerally expression of naturally-made Riesling. From biodynamically-grown grapes and treated to zero preservatives, zero additions, and natural fermentation, this drop is a spectacular demonstration of the heights that Riesling can get to in the right hands.

Bright, and dare we say it, "vibrant" wine from the south of Burgundy. This Mâcon is made up of grapes from three plots, one planted in the 1990s and the other two being the oldest vineyards on the estate, dating back to 1935. The style is fresh and citrus, with less of the peachy character often associated with this region. Pithy, crisp, light on its feet but with enough breadth, and gorgeous acidity holding everything together.

The Chalmeau family started growing vines in Chitry more than two centuries ago. Around 1850, the region became one of the biggest producers of wine in France. Then, at the end of the 19th century came phylloxera and the subsequent devastation of the vineyard. Chitry-le-Fort is located 13km to the southeast of Auxerre, on the right bank of the Yonne river. This charming Medieval village is notable for its fortified tower and church of Saint-Valérien. It is also a typical winegrowing village set out between cherry orchards, farmland, and 67 hectares of vines.

The vineyard in Puligny-Montrachet was founded in 1903 by Etienne Sauzet. Starting with a small part of inherited vines he expanded steadily, so that the winery could have a total area of 12ha until his death in 1975. Since then his daughter Jeanine, together with her husband Gérard Boudot, manages the business of the estate. The family cultivates vineyards in 4 Grand Cru and a variety in Premier Cru and simpler locations. A part of the grape material the family draws from external winemakers whose quality meets the high demands of the winery. Since 2006, all vineyards are managed organically, the complete conversion to biodynamic cultivation was completed in 2010. Careful handling of nature is very important here.

from a .78 ha parcel that is a monopole of the domaine. This is aromatically similar to the straight Puligny villages but noticeably spicier. The plump, round and suave medium weight flavors possess fine volume and solid finishing punch on the sneaky long finish that is shaped by lemon-tinged acidity. Since 2010, François Carillon has been running his own estate, which now covers around 14 hectares, mainly in Puligny, Chassagne and Saint-Aubin. The wines are authentic, generous and clean, with minimal doses of sulphites, in total control, crystalline and full of minerality, resulting from a phenomenal work in the vineyard with a very demanding soil work. Already a great reference in Puligny Montrachet, much sought after by wine lovers..

• 100% Chardonnay • From the in the Leully area above Nuits St. Georges • South facing hillside • Limestone terroir • Indigenous yeast • Fermented and aged in barrel (20% new)

Jacquère, Altesse A dry and textural white blend of Jacquère and Altesse from the alpine region of Savoie. Les Équilibristes is a collective that makes wine from five different regions of France. Their wines are gastronomically minded, and this medium-bodied white would pair well with farçon. Tropical mango and pineapple with bright acidity, mouthwatering mineraliy and a spicy finish.

45% Grenache Blanc, 30% Clairette, 20% Brouboulenc, 5% Roussanne. Light yellow gold. Attractive, multifaceted aroma, youthful and moderately full, showing a mélange of quince and fennel complemented by a toasted note. The palate reveals more, notably ripe yellow fruits, spice and herbal highlights. At first open, the wine falls off slightly and then reveals a persistent aromatic conclusion. Well-integrated acidity surfaces at the end together with a mouth-coating texture.

50% Grenache Gris, 35% Grenache Blanc, 15% Carignan Gris While Maxime’s reds evoke the revered rouges of Morgon, his lone white wine—this Corbières blanc “Bégou”—tastes like a Mediterranean Meursault. Introducing this wine for the first time in 2004, Kermit wrote, “No one in history has come in and asked if we have a good blend of Grenache gris and Grenache blanc. Here’s one.” In the sixteen years since, I’m pretty sure that that Grenache blanc/gris request has still never left anyone’s lips in our shop. And yet, if someone is looking for a white wine that is simultaneously chiseled, mineral, complex, and luscious, I would recommend Maxime’s Bégou as a thrilling contrast to Lavantureux’s Chablis or many of our premier cru Côte d’Or whites. This blanc is as worthy as those of a coveted place on your table or in your cellar. Pair it with roast chicken or a wide range of grilled fish for a regal feast.

4 Monos GR10 is a wine resulting from a coupage of the varieties Grenache Tinta at 85%, Cariñena at 12% and Syrah at 3%. The grapes come from vineyards that are from 30 to 85 years old, located at 700 and 800 metres above sea level. To produce 4 Monos GR10 the grapes are harvested by hand and the bunches are vinified whole together with their stems. The fermentation is spontaneous; i.e. the yeasts that ferment the sugar in the grape are the grape’s own, and commercial yeasts are not added to ferment. Lastly, once the wine is fermented, it is aged for 9 months in oak barrels, in foudres and in concrete tanks.

Grape: Albillo Mayor From: Castilla y León, Spain Tasting Notes: cooked apple, cardamom, autumn Emerging from a winemaking family in Ribera del Duero, Alfredo Maestro grew up among the vines and began his career committed to making wines "by the book." As time went on, Alfredo pursued winemaking practices that reflected the organic nature of his vineyards by stripping the use of additives including sulfur. Lovamor is produced from 60-120 year old Albillo Mayor vines in the Ribera del Duero. The vineyard rests on a clay-limestone soil and sits at 700 to 1000m elevation. With roughly one week of maceration on the skins, this wine ferments with wild yeasts in a steel vat before being raised in tank so that the winter temperature can clarify the wine naturally. Unfined, unfiltered, no sulphur added.

75% of this particular cuvee comes from 80 year old Tinto Fino (Tempranillo) vines from the Valtiendas area, just south of the Ribera del Duero. The remaining 25% is from young Tinto Fino vines planted on sand and clay on the River Duraton. Fermented with wild yeasts and aged for 4 months in used French oak, only 10,000 bottles were produced. A medium garnet in colour with shades of violet. On the nose, notes of redcurrant, blueberry and plum with traces of ripe peach and vanilla. On the palate, creamy and smooth in texture with further red and black fruit notes. Medium bodied with sweet tannins, this is a well structured wine showing great ageing potential. Great with a salad of ham, pears and Manchego cheese, braised ribs with confit potatoes and crispy leeks or Chilindron stew of venison, roasted red peppers, paprika and pancetta.

Iñaki and Rosa Maria Etxeberria produce Bengoetxe in the cool, very green Basque country on the border with France. The humid climate and the influence of the Atlantic Ocean yield wines with lots of bright acidity grown from native grapes (in this case, Hondarribi Zuri and a tiny bit of Gros Manseng). The Exeberrias pursue a lower-intervention and more serious style of Txakoli, harvesting by hand, fermenting with native yeasts, and resting for a full year on the lees in steel tanks before bottling without captured CO2. Bengoetxe is from vineyards from a slightly warmer site, and the wine shows rich citrus, melon, smoke and herbs on the palate. Always long and extremely mineral on the palate, with brilliant acidity and freshness

70% Tempranillo, 20% Garnacho, and 5% each Graciano and Mazuelo. López de Heredia has a well-earned reputation as the stalwart traditionalist of Rioja, along the lines of Mascarello in Barolo, Mayacamas in Napa Valley, or de Montille in Burgundy. What is arguably lost in all the attention paid to traditional winemaking, wine ageing and craft, is that López de Heredia pioneered the single vineyard wine in Rioja, a tradition they still honor with each of their wines. These wines hail from single vineyards -- well-sited, glorious single vineyards. Viña Tondonia Reserva is always the most claret-like, with a sense of reserve and structure that really allows it to shine equally well upon release at table, or after some time in the cellar.

100% Monastrell. A juicy and clean profile with fruits, earth, and leather. Full-bodied and balanced tannins leads to a deep flavor that gets better the more you drink! Leather, raspberries, and blackberries

The Attems Pinot Grigio, like all of the Attems wines, is a tribute to Italy’s Friuli region and faithfully reflects the terroir from which it comes. The wine’s bouquet is marked by an impressive fruitiness, and the palate demonstrates all of the amazing qualities of the Collio: it has superb weight and texture and a notable minerality and is savory, tangy, and vibrant.

From seventy year old vines of Coda di Volpe planted around 450 metres above sea level. This spent five days on skins before being pressed off to chestnut casks for a year. Hazy, straw yellow in the glass, this is a little shy on opening, with air revealing exotic fruits, smoke and a pleasant herbaceous note. Great now, it will age wonderfully for years to come.

Baked apples and pears, laced with white flowers, are complemented by hints of raw almond as the 2020 Bianco Contrada Passochianche (PC) blossoms in the glass. It’s elegant and silky in feel, with ripe melon and inner florals that cascade across the palate, as a core of minerality and hints of spice reveal themselves toward the close. The 2020 tapers offincredibly long with a bitter twang, as hints of young peach and inner herbal tones fade. The Passochianche is just a baby today, yet it’s packed full of potential. The balance here is unreal. It hails from high-elevation vines (1,000 meters) planted in deep, sandy volcanic soils. The wine spends thirty-six hours macerating on the skins, and then refines for seventeen months in neutral fifteen-hectoliter barrels. Drinking Window: 2024 – 2032

Instead of the indigenous Carricante, which grows on the eastern side of the volcano, Passobianco is made of 100% Chardonnay. When Franchetti arrived on Mt. Etna, he planted 4 hectares of the grape on steep terraces between 850 and 1,000 meters in the contrada of Guardiola, in very loose, deep, powder-like lava that is high in minerals.

Made from Brunello grapes from the Colombini estate vineyards, selected to emphasise the alluring softness and rich, flattering fruit flavours that resonate without the dominance of oak and tannin. The nose is wonderfully fragrant with red berries, spice and herbs whilst the rich and vibrant palate offers hints of black cherry and mineral with a warm, opulent and very long finish.

The sole grower in this tiny subsect of the Valle d’Aosta who does not sell his grapes to the local coop, Danilo Thomain farms a single hectare of Petit Rouge surrounded by a dramatic alpine landscape with the peaks of the Matterhorn and Mont Blanc on the horizon. The vineyards of Enfer d’Arvier (Hell of Arvier) sits in a amphitheater carved from the mountainside where high altitudes and lots of sun exposure result in an intensely hot microclimate where Petit Rouge thrives and is where the region derives its name from. Medium bodied with a fruit forward, tart profile reminiscent of Gamay but with a distinctly rustic edge of alpine scrub and sandpaper tannins that provide enough structure for this wine to age gracefully.

80% Cabernet Sauvignon, 10% Merlot, 10% Petit Verdot Saffredi is Fattoria Le Pupille’s flagship wine. This wine is the outcome of Elisabetta’s intuition and aspiration to make a great wine in Maremma, a wish realized with Giacomo Tachis’s precious help. Saffredi is a special dedication to Fredi, the one who inspired Elisabetta’s passion for wine.

Ruby red color with purple highlights. Ethereal, persistent with violet, rose, fresh fruits and spicy hints on the nose. A dry, harmonius, velvety, full-bodied wine, austere and generous wine. The maker purposely declassifies some of its best estate fruit from three famous Barolo Crus for the No Name label in a protest against Italian bureaucracy. The name Borgogno one of the oldest facilities in Piedmont. It all began in 1761 when Bartolomeo Borgogno established the cellar. Following a manual harvest of Nebbiolo grapes, in the cellar the grapes are destemmed and pressed. This is followed by a spontaneous fermentation in large concrete tanks, at a temperature between 22°C and 28°C for about 15 days. This is followed by a soft pressing and ageing into large Slavonian oak barrels for 3 years. Then 6 months of aging in bottle.

Estate fruit from a high-density vineyard planted to Barbera in 1972. It's fantasy name, “Le Masche,” recalls local spirits believed to be protectors of the vineyard. The wine ages for a minimum of 12 months in neutral oak prior to bottling and release. Intense and fragrant. Dominated by red cherry, black plum, and blackberry against a backdrop of licorice and mature rose with a delicate balsamic undertone. This medium-bodied wine marries freshness and elegance, resulting in an uncommonly complex Barbera bottling with a gentle finish.

Matteo Correggia Roero Rosso has a noble and sincere character with aromas of violets and spring flowers like the sensation of a breathless run in flowering fields in our childhood. Its taste is a charming dance between the full character of Nebbiolo and the delicate elegance typical of the Roero territory. Intense and pleasant on the palate, it has a fine, clear and tannic structure that leaves long-lasting emotions behind it.

Winemaker Sabino Loffredo has swiftly created a reputation within and beyond Italy for some of the most exquisite Greco and Fiano wines in Avellino of Campania in the south of Italy. Pietracupa was founded in 1993 by his family, starting as just 3 hectares of vineyards. The vines were chosen with the intent of showcasing the mountainous terrain of Avellino to the world. He produces limited amounts of Fiano, Greco, Falanghina, and Aglianico coming from some of the finest vines in Avellino. Both wine and winemaker share a similar mantra; staying original and faithful to the land with elegance, depth, and minerality. Due to the southern climate of Campania, the wines benefit from longer time on the vine. These coastal wines crave seafood and olive oil based dishes.

Don Tommaso Chianti Classico, “Gran Selezione” starting from 2010, shows the natural potential of a blend of Sangiovese and Merlot. It is a contemporary-style wine, solidly anchored to the territory. The fruit is deep and complex, it is a soft, intense, and big wine to drink.

Variety: Sangiovese Aging: 12 months French oak (500 lt.), 3 months in the bottle This was very first wine produced by the estate back in 1998 and is appropriately named after owner and the heart of Querceto, Laura Di Battista. Gazing down into the glass colours sparkle as ruby as the slippers of Dorothy Gale. There are subtle aromas of poppies on the nose and one begins to wonder if this wine might be the work of a certain wizard. Alongside those red flowers are intense primary red fruit and fresh herbal notes of cherry, raspberry and bayleaf and those aromas translate on to the palate.

Lovamor ​is made from 60-120 year old Albillo Mayor vines grown on clay-limestone at 700 to 1000 meters elevation in the Ribera del Duero. Fermented in steel vat with wild yeasts and around one week of skin contact, and raised in tank with the winter temperatures naturally clarifying the finished wine, which is bottled with nothing added, including sulfur. Lovamor is an orange wine, medium bodied, wih moderate acidity and exotic notes of orchard fruits, flowers, and minerals; a delicious wine to have as an aperitif or with charcuterie and cheeses.

The story of André Robert Champagne goes back five generations, rooted in the chalk-rich, grand cru soils of Le Mesnil sur Oger. Granddaughts Claire Robert and her husband, Jean-Baptiste Denizart, now run the show, and have taken quality here in Mesnil to a whole new level. The traditional vivacity and intensity of grand cru Mesnil Chardonnay remains center stage; yet Clare’s vision of crafting wines with even more depth and texture — with barrel fermentation for young wines and slow maturation in the family’s chalk cellars — has been more than realized with the family’s recent releases. Sourced from the same exemplary chalk-rich, grand cru vineyards but with a touch more body (and dosage, rated extra brut), this “Jardin” combines candied citrus with white flowers and a touch of creamery butter.

55% Pinot Gris, 40% Pinot Blanc & 5% Aligoté At the turn of the ninth century, Hildegard was in a tizzy. The Empress, by marriage, of the world's most important empire, could not keep her castle clean. Charlemagne, notably abstemious for the times at 3 cups per day, was not the problem. His court, the parties, too much red wine, the spillage... So Hildegard used her wiles to have Pinot Gris (Beurrot) & Blanc planted in a portion of the Corton vineyard along with Aligoté. This wine is a revival of the original composition of a historic bottling.

This blend of 50% Scheurebe, 25% Furmint, and 25% Riesling is sourced from several vineyards around the Leitha Mountains. It is vinified in amphora, unfined and unfiltered.

Lambrusco has made a huge comeback in recent years, shedding its reputation for being an overly sweet, fizzy wine akin to sugary soda and stepping out as a complex category of delicious and delightful sparkling reds. Now, toss out everything you think you know about this new iteration of Lambrusco and meet Cleto Chiarli "Vecchia Modena." This is no inky, deep red bubbly, it is Lambrusco di Sorbara, the lightest and most delicate style. The grape has thinner skin and produces wines that appear more rosé than red. Dehydrated raspberry and strawberry dominate the palate with tiny hints of violet, tart cherry, and mandarin orange. A beautifully dry sparkler for any occasion.

100% Pinot Noir. Exhibiting aromas of wild berries, coniferous forest floor, potpourri, and spices, the 2016 Corton Le Rognet et Corton Grand Cru is medium to full-bodied, layered, and nicely concentrated, with a deep core of sweet fruit, excellent mid-palate amplitude and largely concealed structuring tannins, underpinned by a tangy line of acid. Guillemot's holdings on the hill of Corton were spared the frost, so the wine was entirely classic in terms of yields and vinification.

The Vicenziana is a very serious Barbaresco. No mistaking it for anything else, this is the real thing. Tar, roses, black truffle and menthol on the big nose. Powerful attack and and expansive mid palate with ripe red and black fruit, firm but generous tannins and striking mineral purity. Another great value and a steal at this price. Silvio likes to open older bottles at the end of a tasting and it's pretty obvious that these age remarkably well.

Natural, fresh, juicy, quenching syrah from Adrèche (think the Williamsburg of Rhône Valley). Coming from the Southeastern-facing Valvignères vineyard, the syrah from these 40 yr old vines were harvested in a single morning in early September by 12 vendangeurs. After fifteen days of carbonic maceration in fiberglass tanks followed by a year of aging in old barrique, the wine is transformed into a beautifully structured red that weaves bright energy with masterful finesse. According to Sylvain, Raffut “needs the most air” to express itself fully, so those with the patience to drink the wine over the course of an hour or more can experience its full transformation into a completely different but equally impressive expression Syrah.

When I asked winemaker Lorenzo Mocchiutti why he only bottles this wine in magnum, he said it is because it is so delicious a regular-size bottle is just not enough. This lovely Bianco is made from a very rare clone of what used to be called the Tocai Friulano grape variety. This clone is very low-yielding and the grapes have a lovely golden hue; on the palate, it is deep and rich but with a nice crisp finish. I love this wine!

Touriga Nacional, Tinta Cao, Trincadeira, Grenache Working with unique, mindfully farmed and historic vineyard sites across the state, they make just a handful of coveted small-lot, low-intervention wines each year, and their rosé may be one of the best of the bunch. The fruit was hand-harvested, then lightly foot-trodden; the juice was fermented with native yeasts in all stainless steel tanks. The result is supremely elegant and nuanced, with high-toned acidity delivering delicate strawberry notes, mineral tinges, and just the smallest lick of salinity. Sustainably grown, organically grown, low-intervention/natural wine.

Pinot Gris isn’t exactly an abundant grape planted in Stellenbosch, but it is something Mick and Jeanine have a lot of fun working with. Although a lot of the wine drinking world think and assume it is a ‘white grape’ it is in fact a lovely coppery/dark rose skinned one. They identified this incredible site, called the Newlands Vineyard, farmed by Deon Joubert, on an easterly slope of the Polkadraai Hills facing back toward Stellenbosch. Though the block was only planted in 2007, the wine shows tremendous balance and intensity. Mick calls this skinsy style “the way Pinot Gris should be!” Every vintage gives Mick & Jeanine a run for their money, as this notorious wine is always rejected by the South African Wine & Spirit Board for not complying with the typicity of Stellenbosch. After lots of tedious back-and-forth, the appeals committee always comes around. At this point, it’s a dance the Cravens know by heart.

100+ year old vine Listan Negro! darker hued color, slightly funky dry and complex rose, rock salt, smoky, raspberries, red currants, mulberry, intense minerality, violets, high acidity,

Blend: 54% Mourvèdre, 25% Cinsault, 19% Grenache, 2% Clairette Notes of peach and apricot, it is endowed with great finesse. Complex mouth, a perfect balance between alcohol and acidity, which makes this wine terrifically food friendly. Try with sushi, and even a shrimp curry or beautiful pan-fried scallops.

In the town of Saumur, Romain Guiberteau farms top plots of cabernet franc to make some of the region’s best red and rosé wines. Like his mentor, Nady Foucault of Clos Rougeard, Romain farms organically, producing deeply savory yet elegant wines. His rosé is crisp and floral, with enough structure and herbal notes to pair perfectly with a margherita pizza. Tastes like: Strawberry, sea salt, sage, bell pepper. How to drink: Chilled alongside a caprese salad, margherita pizza, or any other dish involving fresh basil.

Burgundy from Okayama! The scenery around the winery, with its limestone rocks, is spectacular. The aromatic aroma is soothing, and the juicy taste and moderate acidity make for an appetizing taste. Pale orange with a pinkish tint. The aroma is large, with a sweet and refreshing scent of passion fruit, acerola, shekwasha and kabosu. The taste is slightly sweet and has a strong acidity. The aftertaste is accompanied by a slow fruitiness and umami flavor along with the acidity.

Aleatico, Sangiovese, Merlot and Procanico. Le Coste Litrozzo Rosato is a red wine from Lazio, Central Italy, made from a field blend of local varietals, fermented spontaneously with native yeasts, unfiltered, unfined, no added sulfites. Litrozzo Rosato is one of those wines that you just want to open with friends - lots of friends, it's a 1-liter bottle - and just enjoy it while having a simple pasta or pizza.

No reds in 2020 because of an attack of Japanese drosophilius, Marie didn't want to macerate the reds, so she did direct press Gamay and Grolleau straight into cement for fermentation and elevage. 15ppm at bottling, small fitration sur terre.

The estate is located just outside of the famed tower city of San Gimignano on the western border of the Chianti zone in Tuscany. The estate dates back to Roman times and there are stories of the Knights Templar utilizing the property for meetings and ceremonies. Elisabetta and her partner bought the property in the 60’s, bringing it back to life from its abandoned state. The couples’ profound respect for the land has always been the focus—farming sustainably and using what nature gives them every vintage. Elisabetta’s soul is caring and driven. She is a hard worker, and her mission is to leave this small place on earth better than the way she found it. She still travels the world pouring her wines telling stories. Elisabetta held the rosé back to release it once it had an extra year to come together to her vision. She calls it a transgender, a balance of two identities.

Region: North Carolina Grape: Jacquez, Cabernet Franc Farming: organic, biodynamic Harvest: by hand Winemaking: 6 year old house solera Aging: solera Fining: none Filtration: none Added S02: 10 mg/l

The area of Rheinhessen, tucked between Nahe, Pfaltz, and Rheingau regions, is so often misunderstood. This is mostly due to its production of Liebfraumilch, the sweet and cheap swill popularized after World War II, many considering “the armpit of German wine.” Bringing Rheinhessen out of its dark times has been a long uphill battle; Klaus Peter Keller is the primary factor of bringing about these changes. This brings us to the next “Keller,” a man by the name of Florian Fauth, who is coincidentally brother-in-law to Keller. Florian of Seehof is comfortable in his own skin, his wines sharing the same sentiments.

SŌTŌ, meaning 'outside' in Japanese, is a celebration of the earth's purest elements brought together to make this premium quality all-natural product: finely polished specialty rice and pristine mountain water from the Niigata Prefecture. Clean and light on the palate, apple, soft rice, touch of umami. The nose is clean, fresh aromatics, apple, and nougat.

A glorious orange wine from this young and dynamic winemaker in the Swartland region of South Africa. This is made from Colombard and Grenache Blanc, spends around 7 days on its skins and is aged in old barrels for 6 months. Such a beautiful texture, very clean and approachable, very soft tannins... the perfect easy going orange wines for novices and connoisseurs alike. Made by MC Stander, a newcomer to the Swartland wine scene who leases vines he farms organically as well as sourcing fruit from other local organic and biodynamic growers. MC is always looking for freshness in his wines and has a light touch in the cellar, but keeps an eye on refinement and clarity, giving his wines a true sense of identity and purpose.

This single-vineyard Cinsault comes from a plot of silty, sandy granite that includes a high portion of stones. Fermentation, 30% of which was whole cluster, took place in a concrete tank utilizing indigenous yeasts. Aging took place in 1,500-liter oak vats for 11 months prior to bottling. Named after John Coltrane, the “Trane” Cinsault is full of the energy, tension, and complexity found in each of Coltrane’s jazz recordings.

Pinot from this Russian River Valley has a signature spice. When meticulously grown fruit meets stellar winemaking, the result is a sophisticated, beautifully balanced red showing racy, red and black cherry and plum fruit, and an Oriental spice character that is mouth-filling and beguiling.

A blend of 65% Mourvèdre and 35% Grenache from the Rancho Arroyo Vineyard in the San Luis Obispo Coast AVA. Whole-cluster fermentation. Aging in used oak barrels with no fining, filtration, or sulfur at bottling.