SPARKLING
Larmandier-Bernier, Longitude, Extra Brut, Blanc de Blancs, Champagne, FR NV
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A refined, mineral-driven Champagne made entirely from Chardonnay, offering crisp citrus, chalky minerality, and delicate brioche notes.
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Entirely Chardonnay from vineyards to the south of Vertus which all have the same latitude. The rich soil in this area gives a round and generous sparkling white with aromas of citrus, stone fruits, honeycomb and fresh bread. Pair with kaarage.
Laherte Frères, Extra Brut Rosé de Meunier, Champagne, FR NV
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A vibrant rosé Champagne made from Pinot Meunier, featuring red berry fruit, floral notes, and a zesty, dry finish.
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Laherte Freres is run by Aurélien Laherte, who has been at the helm of his family estate since 2005. Laherte Freres was founded in 1889 in the village of Chavot in the Coteaux Sud D'Epernay, and over the generations the vineyard holdings have slowly grown to 10.5 hectares, always with an emphasis on allowing full terroir expression in the wines through careful farming. Aurélien farms 7 hectares biodynamically and certified organic, with the other vineyards farmed uncertified organic or, at minimum, sustainably. Under Aurélien's leadership, Laherte Freres has begun to produce a series of single vineyard and single vintage cuvées vinified in Burgundy barrels without malolactic fermentation and bottled without fining or filtration.
Sourced from vineyards with an average age of 25 years and more than 40 years for the parcels that are selected for the red wine. This cuvee is a blend of 30% macerated Meunier, 60% white wine (immediately pressed Meunier) and 10% still red Meunier. Grapes are hand picked when fully ripened. Alcoholic fermentation takes place in in vats, foudres and barrels. Malolactic fermentation is partialy made. Disgorgement is done by hand.
This Extra-Brut Rosé Champagne shows the maturity from the family's old vines of Pinot Meunier singularly. Using different vinification techniques, they are able to achieve a perfect balance of fruit, complexity, structure and freshness. The wine is racy and rich, focused and full, with a long, dry finish.
Chartogne-Taillet, Brut St. Anne, Champagne, FR NV
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A grower Champagne with a balanced profile of baked apple, almond, and brioche with a crisp acidity.
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The Chartogne-Taillet Champagne Brut Cuvée Sainte Anne NV is a refined and expressive Champagne from the historic village of Merfy in the Montagne de Reims. This cuvée is typically a blend of equal parts Pinot Noir and Chardonnay, sourced from organically farmed estate vineyards that have been family-owned since 1485. Fermented with native yeasts and aged in older oak barrels, the wine undergoes minimal filtration, preserving its authentic character. A modest dosage of around 4 g/L ensures a Brut style that balances richness and vibrancy.
Bruno Giacometto, Erbaluce di Caluso, Spumante Metodo Classico, Piemonte, IT ’12
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A rare Italian sparkling wine made from Erbaluce grapes, aged using the traditional method, with bright acidity, citrus, and floral aromas.
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The Giacometto family has been making wine in Erbaluce di Caluso since 1962. Bruno, the current steward, was involved since his teenage years and even claims that he never married because Erbaluce is his one true love. After harvest, the grapes are kept at a temperature just slightly above freezing for 4-5 days in a process known as pre-cryo maceration. Afterwards they are pressed and left in contact with the skins for 12-24 hours where spontaneous fermentation then takes place in stainless steel before resting on the fine lees. Certified organic and with minimal sulfur, this wine is varietally correct yet has a contemporary twist. Light to medium bodied with precise stone fruit, some herbal bitterness and crisp acidity, it has a striking texture enhanced by the brief skin contact and a hint of minerality. Try alongside shallow-fried anchovies with gremolata and focaccia or a green orecchiette topped with fresh herbs and toasted hazelnut.
Boka, Spicy Kadarka, Pet Nat, Tolna, Hungary ’22
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A natural sparkling wine (pét-nat) made from Kadarka, known for its spicy, red fruit character with a lively, unfiltered texture
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The vineyards
They farm without chemicals (herbicides, insecticides, absorbable fungicides and other carriers). Instead, there’s an emphasis on orange oil, teas and lacto preparations. They also use Marco Simonit’s “gentle pruning” technique along with 30-40 cover crops. Certified organic in 2024, they spray 3-4 times on average. Building immunity is paramount.
ORANGE & ROSÉ
Tauzher, Vitovska, Primoska, Slovenia ’16
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A skin-contact (orange) wine made from Vitovska, offering stone fruit, herbs, and a slightly tannic structure.
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The grapes are hand-picked, macerated in open tubs for several days, and subsequently matured in oak barrels. The wines are always bottled after at least two years, depending on the variety and the harvest. The yearly quality of wine rests primarily upon the natural conditions and the position of the vineyard, which gives variety to our wines from one wine vintage to another.
Apart from the traditional methods, a grain of novelty has been added to our wine-making process: orange wines (Vitovska, Malvasia), as well as sweet red and white wines (passito), made from dried grapes.
Boko David, Sárgamuskotály, Balaton, Hungary ’22
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A floral and aromatic Hungarian wine made from Muscat grapes, with notes of citrus, lychee, and honeysuckle.
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The rumbling sound of the tractor in the background is a given. We can hear it from the spring to the autumn whenever we’re on the phone to Dávid. He learned his first lessons about viticulture from his father, together they take care of the plots of local grape growers in the Tihany-Balatonfüred-Csopak triangle.
Milovin, Riesling/Welschriesling/Grüner Veltliner, Hrdza, Svatý Jur, Slovakia ’21
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A unique orange wine blend with crisp acidity, stone fruit, and spice, showing a balance between freshness and texture
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Welschriesling is a white-wine grape variety grown throughout central and eastern Europe. It is mostly notorious for its neutrality, as it makes largely light, uninteresting white wines with high acidity.
Two who brothers who love low-volume wines. They have vineyards between Svätý Jur and Bratislava. In Svätý Jur they have a beautiful, 200-year-old cellar. This is where the wine is born, matures and bottled.
They process only organic grapes, and together with Zuzana Barnáková we take care of 5s of vineyards. All their wines are unfiltered, matured in wooden barrels and with minimal sulfur. We started making wine in 2013.
Zidarich, Vitovska, Venezia Giulia, IT ’20
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A structured, earthy orange wine with notes of dried apricot, nuts, and minerality
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Aged for two years in large Slavonian casks, the Vitovska is a seamless and deeply stony wine. Its fruit character veers toward apricot and peach, yet in a subtle way—the limestone is doing the heavy lifting here, with the Vitovska serving as a mere vessel for the unfettered expression of rock. The wine finishes clean and long, with a sensation of almost mentholated coolness ringing on the palate long after swallowing. Whatever subtle tannins are present are melded beautifully with the palate-staining minerality, and the overall impression is one of freshness, complexity, and drive. A bold, uplifting, utterly delicious wine.
Château Pradeaux, Mourvèdre, Vespree, Bandol, FR ’22
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A Bandol rosé with robust structure, showcasing wild strawberry, spice, and herbal undertones.
It is one of the richest of the rosés of France; dry but full-bodied with a floral bouquet
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There is the appellation of Bandol with its plethora of producers, some good, some mediocre; and then there is Château Pradeaux, the unique, inimitable, standard bearer for this ancient wine-growing district. Pradeaux is situated on the outskirts of the town of St. Cyr Sur Mer, which lies directly on the Mediterranean between Toulon and Marseilles. The estate is owned by the Portalis family, which has owned this property since before the French Revolution. The domaine is currently under the direction of Cyrille Portalis, who continues to maintain the great traditions of this estate. Although the majority of the vineyards are planted to Mourvèdre, the Château Pradeaux Bandol Rosé is composed of Cinsault and Grenache as well as Mourvèdre. After a short maceration on the skins, in order to extract a light color, the juice is fermented at low temperatures to retain freshness, fruit and bouquet. After being aged in stainless steel, the wine is normally bottled in the spring of the year following harvest. It is one of the richest of the rosés of France; dry but full-bodied with a floral bouquet. It is a very limited production wine, as most of the production at Château Pradeaux is used to make the formidable Bandol Rouge.
WHITE WINES
Filippo Grasso, Carricante/Catarratto, Etna Bianco, Sicily ’23
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On the palate, "Mari di Ripiddu" expresses a perfect balance between acidity and smoothness, delivering a full and enveloping sip, characterized by a long and pleasantly fresh aromatic persistence. Its structure also promises good aging potential.
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The Etna Bianco Superiore DOC "Mari di Ripiddu" produced by the prestigious Filippo Grasso winery represents the excellence of Sicilian white wines, born from the embrace between the ancient vines and the unique terroir of the Etna volcano. This wine is mainly made from Carricante grapes, typical of the region, with the possible addition of a small percentage of other native varieties.
The grape harvest is carried out manually at optimal times to ensure integrity and freshness. The wine is then aged in steel to maintain all the original aromatic nuances of the grapes. The result is a surprisingly rich olfactory spectrum, ranging from notes of ripe white fruit, such as peach and pear, to more complex nuances of aromatic herbs and stony minerality that reflect the volcanic soil of cultivation.
Antonella Corda, Nuragus di Cagliari, Sardinia,
IT ’22
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A crisp and fresh Sardinian white with hints of citrus, green apple, and Mediterranean herbs.
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This Nuragus expresses Sardinia's two faces: land and sea. The bouquet features autumn fruits (apple and pear) with a dash of salty air. A fresh, balanced wine distinguished by characteristic flavors.
Domaine Aux Moines, Chenin Blanc, Le Berceau Des Fées, Loire, FR NV
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A delightfully dry Chenin, vibrating with cool orchard fruit and salted-lemon flesh supported by mouthwatering acidity and Savennières’ smoky mineral notes.
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Organic. This delightfully pulpy, dry Chenin Blanc is made from younger vines in Savennières’ prestigious Roche-aux-Moines terroir. The wine takes its name from the copse of trees surrounding the two-hectare parcel—The Cradle of the Fairies. Fermented wild in stainless steel, it is classified as Vin de France, as the wine’s six-month aging is less than is legally required for the Savennières appellation.
The combination of the vineyard’s schist soils and Tessa Laroche’s precise, low-sulphur winemaking gives a spritely and delightfully dry Chenin, vibrating with cool orchard fruit and salted-lemon flesh supported by mouthwatering acidity and Savennières’ smoky mineral notes. Unlike the domaine’s grand vin, this cuvée is not designed to cellar more than a few years. This will not present a problem; this uplifting Loire white is already dangerously delicious!
François Crochet, Sauvignon Blanc, Sancerre, FR 2023
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Fresh, pure and elegant with blackcurrant leaf and gooseberry on the nose. This is textbook Sancerre which has fruit and minerality in perfect proportions. Fresh citrus fruit acidity supports stony fruit and minerality on the palate. The wines from Francois and Carine Crochet are some of the most precise and refined Sancerre around. With power and elegance and purity this wine really stands out.
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Viticulture
This wine is a selection from Sauvignon blanc vines planted on the three types of soil found throughout the Appellation, composed of 80 % chalky soil – locally known as “caillottes”, 10% clay chalky soil and 10% flint. These vines are around 25 years old and the parcels have been certified organic and biodynamic farming since 2017. A natural grass cover is left to develop around some vines depending on the soil and the slope.
Winemaking
Whole grape pressing is combined with a sequential program to allow a very gentle extraction of the juice. After a static settling period the juice is racked and the alcoholic fermentation takes place for 3 to 4 weeks, using natural yeasts. When complete the wine is matured on its fine lees for 6 months in stainless steel. Then the wine is filtered on cellulose plates before bottling.
“If you're going to buy Sancerre from 2023, you won't go wrong here. It is one of the best releases of the vintage to date.” RG
Vincent Pinard, Sauvignon Blanc, Nuance, Sancerre, FR ’22
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"The 2022 Nuance is a comfortable, suave, silky style of Sancerre that's been carefully tended. It offers rounded edges and rich fruit flavors of pear, pineapple and a hint of nuttiness, perhaps from time on lees in wooden tanks. This is textural, satisfying and approachable with gentle acidity." -Rebecca Gibb
Food Pairings: Stinky Cheese, Roast White Meats, Fresh Seafood, White Sauce, Fried Food, Aperitif
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Vincent Pinard grew up in a small town in the Loire called Bué, in the heart of the Sancerre wine region. Bué has limestone and clay-limestone (the renowned Kimmeridgean terres blanches) soils, which produce more structured and powerful wines.
Varietals: Sauvignon Blanc
Appellation: Sancerre AOC
Location: Bué
Soil: Oxfordian and Kimmeridgian
limestone
Vineyard Age: Planted in 1971 and
1972
Agricultural Method: Organic,
Natural, Biodynamic
Harvest: Hand harvest
Pruning: Guyot Poussard
Vinification: Long pneumatic
pressing
Charles Audoine, Aligoté, Bourgogne, FR ‘22
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Brilliant pale straw color with a watery hue. Delightful pear and lime aromas are complimented by hints of dried honey, wet stone and mineral. Delicious pear, lime and green apple fruits carry a beautifully rounded river stone like feel with notions of slate and mineral lying underneath. Excellent intensity and balance. Finishes dry with invigorating acidity and a long fresh, stony mineral laden conclusion.
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The lineage here is clear, beginning with Charles identifying the highest-quality terroir in the 1970s and continuing to the present day, where Cyril has recently invested in a new winery to improve the quality of the wines even further. This estate has championed Marsannay taking its place among the most celebrated appellations in the Côte de Nuits. Widely recognized as a standard-bearer in the region, you need look no further than the wines of Domaine Charles Audoin for the very best that Marsannay has to offer.
Farming and vinification practices: Sustainable (HVE3), Organic (Ecocert), Vegan
Ciro Picariello, Fiano di Avellino, Campania, IT ’21
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This is one of those great Italian white wines that appeals to a broad swath of people across the wine enthusiast spectrum, from novice to expert. It has a subtle complexity with pretty white floral notes, melon and citrus and a lilting nutty almond edge on the crisp, clean, mineral-driven finish
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Fiano di Avellino is considered by many to be one of the great white wines of Italy and Ciro Picariello is considered one of its finest, most well respected makers. The Picariello family planted four hectares of Fiano vines at 650 meters (2,100 feet) above sea level in the Summonte area of Avellino in 1992. They planted another 3 hectare Fiano vineyard at 500 meters (1,650 feet) above sea level in 2002. But, Ciro Picariello didn't start bottling wine from the family estate until 2004. He practices ‘natural’ winegrowing and winemaking not to be trendy, but to do what’s right for the health of his estate and to express what he believes to be the true characteristics of the Fiano grape. After fermenting on indigenous yeast, Ciro racks the wine and then ages it on the lees for 10 months. He adds little to no SO2 before bottling.
Zarate, Albariño, Rías Baixas, Spain ‘23
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Fragrant notes of citrus blossom, green apple, and sea breeze lead to a palate of lemon zest, white peach, and a hint of saline minerality. Crisp acidity and a refreshing finish make this Albarino a perfect match for seafood, risottos, white fish, aperitif.
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The Zárate estate is an old one, founded in 1707, in the classic Val do Salnés zone. Formed by the lower reaches of the Umia River, its undulating slopes of Xabre—weathered granite—soil, and cool climate make Val do Salnés the region’s greatest terroir and home to its longest-lived wines.
Samuel Billaud, Chardonnay, Chablis, FR ’22
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Now, if you're looking for the crisp salinity of fine Chablis, try the wine of this rising star. Aromas of peach, fresh green herbs & minerals. Quite dry, citrus-y and austere. A glass of crushed stone with a twist of lemon peel.
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Family schism makes good wine even better. Billaud-Simon has been producing old school Chablis since 1815. It took a family disagreement to inspire Samuel to go out on his own.
Samuel Billaud, Chardonnay, Montée de Tonnerre 1er Cru, Chablis, FR ’22
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Aromas of crushed rocks, damp earth and the sea. Excellent steely acidity with a concentrated, weighty palate, finishing long.
"A little less stony on first impression compared with the Mont de Milieu, the cedary citrus fruit more intense. So creamy it seems almost gentle even though the freshness is there at the core. Salty finish." Drink 2025 - 2035
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Grape: 100% Chardonnay, fruit sourced from two parcels, hand picked, 20% fermented and aged in oak barrels
This Premier Cru vineyard is located on the right bank of the River Serein. An exceptional quality vintage with plenty of sunshine to fully ripen the grapes.
Samuel Billaud is one of Chablis’ finest winemakers. For over twenty years he has been responsible for some of the best wines produced in Chablis. He established his own winery in 2009 and, in 2014, his estate was greatly extended when he recovered his share of the Domaine Billaud-Simon vines after the family estate was sold to Faiveley. He has now built a new winery in the centre of Chablis where he ferments the wines in a mixture of stainless steel vats and 450 litre demi-muids (for premier & grand cru wines)
Vignai da Duline, Pinot Grigio, Colli Orientali del Friuli, IT ’21
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A richer, more textured Pinot Grigio with orchard fruit and spice.
The Satiating stoniness we crave from Pinot Grigio dances over sublime golden fruit and a hint of toasted almond to give a bianco that is concentrated and fleshy, yet still supremely refreshing.
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In the late 1990s Lorenzo Mocchiutti and wife Federica Magrini inherited a few hectares of vines from Lorenzo's grandfather. These vineyards, mostly neglected for decades, were planted primarily with old vines of local grape varieties like Tocai Giallo, Malvasia Istriana, as well as common varieties like Pinot Grigio, and Merlot.
Samuel Billaud is one of Chablis’ finest winemakers. For over twenty years he has been responsible for some of the best wines produced in Chablis. He established his own winery in 2009 and, in 2014, his estate was greatly extended when he recovered his share of the Domaine Billaud-Simon vines after the family estate was sold to Faiveley. He has now built a new winery in the centre of Chablis where he ferments the wines in a mixture of stainless steel vats and 450 litre demi-muids (for premier & grand cru wines)
Grosjean, Petite Arvine, Vigne Rovettaz, Val d’Aosta, IT ’23
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Bright and fragrant with notes of citrus and fennel, this wine has a solid structure that allows it to be enjoyed young or with substantial bottle age.
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Made from 100% Petite Arvine grapes planted in the steep Rovettaz vineyard at 550-700 meters altitude, enjoying a full southern exposition. The wine undergoes a long, spontaneous fermentation on the lees with repeated “batonage” for the first month in stainless-steel tanks, then 30% is racked into barriques, half of them new.
Kante, Vitovska, Carso, IT ’20
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Asian pear with a whiff of orange or mandarin peel, beach scrub, ginger, dried grasses, salty iodine and all that mineral! With its amazing natural acidity, goes beautifully with a local dish of Frico, a gut-busting but delicious layered black hole of potato, apple and the famous Montasio cheese so famous in the region
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Not only is Carso a small bustling town a short drive from Trieste on the Adriatic coast, Karst is also the technical name of the unique soil series of this very small demarcated area- a distinctive formation of decayed, weepy limestone that is rich in iron giving it a signature red color interspersed with white rocks and a mineral content palpable in all the wines from here.
Domaine Sainte Croix, Grenache Blanc et Gris, La Serre Blanc, Languedoc, FR ’22
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It is fresh and tangy with beautiful terroir-driven complexity, honeyed grapefruit, citrus, thyme and an effortless richness which makes it a lovely wine to pair with meaty fish and chicken.
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Producer: Domaine Sainte Croix
Country: France
Region: Languedoc - Roussillon
Sub Region: Corbieres
Grape Variety: Grenache Blanc/Garnacha Blanca
Additional Information: Vegan
Farming: Organic
ABV: 13%
Style: White Wine
Classification: Vin de France
Domaine Sainte Croix La Serre is a heady, intoxicating white made from 70% Grenache Blanc and 30% Grenache Gris.
Domaine Sainte Croix is owned and run by the English husband and wife team of Jon and Elizabeth Bowen. These are truly artisan wines crafted in an unfashionable area of France that has long been dominated by co-operative production. They are based in the village of Fraïssé des Corbières which sits on the border between the Languedoc and the Roussillon, 20 minutes in from the Mediterranean. There is a unique microclimate here where maritime influences meet with warmer, drier inland air. It allows for full, concentrated wines with elegance to be made.
Montenidoli, Vernaccia di San Gimignano, Fiore, Tuscany, IT ’22
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This one is all from free-run juice, so it's lower tannin and more delicate. Medium bodied and super fresh, with ripe meyer lemon, crushed seashells, and wild herbs. Totally biodynamic production.
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Variety: Vernaccia
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.
“Fiore”—meaning flower—is the truest expression of the Vernaccia variety. With the calcareous soil full of marine sediment paired with lees and bottle age, the Fiore is a clean, pure Vernaccia with intensity of texture.
Domaine Philippe Vandelle, Chardonnay, L’Étoile, Jura, FR ’20
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Appearance
Pale gold with greenish highlights, showcasing its youthful brilliance.Nose
Elegant aromas of almond, walnut, and butter, intertwined with notes of caramel and subtle minerality.Palate
Medium-bodied with a vibrant acidity, the palate reveals flavors of green apple, pear, and citrus, complemented by earthy undertones of honey and a touch of salt.Finish
A long and clean finish, with lingering notes of nutty complexity and bright fruit, leaving a harmonious impression. -
The 2017 Domaine Philippe Vandelle Chardonnay "L'Étoile" is a refined white wine from the Jura region of France. This Chardonnay captures the unique charm of the L'Étoile appellation, known for its mineral-driven wines and traditional winemaking techniques.
Terroir
Sourced from the L'Étoile appellation, the vineyards are rooted in clay-limestone soils rich in marl. The cool climate and ample sunshine create the ideal conditions for producing Chardonnay with vibrant acidity and complexity.This wine comes from a parcel of younger vines planted in 1996 in a lieu-dit that is highly regarded for its Chardonnay. The soil is a classic mix of clay and limestone. The grapes are harvested by hand and then pressed and racked into barrel for fermentation and élevage. The oak regimen is 10% new with the remainder of the barrels being one to six years old. The wine is bottled by gravity and is lightly fined and filtered.
“Fiore”—meaning flower—is the truest expression of the Vernaccia variety. With the calcareous soil full of marine sediment paired with lees and bottle age, the Fiore is a clean, pure Vernaccia with intensity of texture.
Prima Terra, Vermentino, Carlaz, Liguria, IT NV
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Carlaz sees skin contact for several days for added color and intensity. Notes: darker color, great intensity and richness, long, dry, grippy, chalk, sea salt, classy, bold, unique and lushly yummy.
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100% Vermentino from the marbled, clay rich hills of nearby Carrara -famously home to the raw material of most Michelangelo statues.
Ronchi di Cialla, Verduzzo, Colli Orientali del Friuli, IT ’18
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This sweet wine stands out for its perfect balance between sweetness and acidity, making it an excellent companion for dessert or a refined aperitif.
Visually, Verduzzo di Cialla shows a brilliant golden yellow color, which reflects its richness and intensity. On the nose, the wine offers a complex and seductive bouquet with predominant aromas of honey, dried apricot and floral notes of acacia and chamomile, enriched by a light touch of vanilla resulting from the aging in wood.
On the palate, Verduzzo is rich and velvety, with a sweetness well balanced by a fresh acidity that supports its structure and prolongs the gustatory pleasure. The flavors of candied fruit and honey mix with delicate sweet spices, leading to a persistent and aromatic finish that leaves a pleasant sensation of cleanliness and freshness.
This wine pairs beautifully with fruit desserts, dry pastries and blue cheeses, but is also perfect on its own as a meditation wine. Thanks to its 375ml format, it is ideal for special occasions or as an elegant gift for lovers of high-quality sweet wines.
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Amidst the Eastern-facing hills of Italy’s Friuli Venezia-Giulia lies Cialla, a small, luscious valley coloured with forests of chestnut, oak and wild cherry trees, in the heart of the renowned Colli Orientali wine region. In Friulian dialect ‘Ronchi’ refers to hills cultivated by vines and thus, just as this family estate’s wines take their personality from the land, so do they take their name. The simplicity of the Ronchi di Cialla winery’s name perfectly reflects the ethos of this 28-hectare estate, founded in 1970 and since passed from Paolo and Dina Rapuzzi to their sons Pierpaolo and Ivan: to cherish the ancient native grapes of Friuli, working solely with indigenous varieties, including Ribolla, Redosco, Verduzzo and Picolit and, most uniquely, the Schioppettino grape, which they restored and revitalised from near extinction.
Château Musar, Obaideh/Merwah, Bekaa Valley, Lebanon ’17
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60% Obaideh, 40% Merwah
Pale gold in color, there is quince, lemon zest, baked apple with a hint of vanilla on the nose. The palate has citrus and subtle herbaceous notes, grapefruit and preserved lemons with an overall impression of ripeness, a lovely freshness and long dry finish. Cellared well, it will keep for decades.
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Seven years in the making, Chateau Musar White is a blend of ancient grape varieties Obaideh and Merwah, indigenous to the mountains of Lebanon and said to be related to Chasselas Chardonnay and Semillon. The Obaideh vineyards are in the foothills of the Anti-Lebanon mountains on stony, chalky soils, while the Merwah vines are on the seaward side of Mount Lebanon, on calcareous gravels. Yields are very low for these untrained bushvines: 10 – 20 hl per hectare. At high altitude (around 1400m) they are still on their own roots, among very few vineyards in the world of this calibre.
Chateau Musar White is fermented in French oak barriques (from the forest of Nevers) for 9 months, bottled and blended at the end of its first year and released seven years after the harvest.
RED WINE
Domaine Anita, Gamay, Cuvée P’tit Co, Chénas, FR ’23
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Winemaker Notes:
Medium-bodied, fine tannins, licoruce and dry earth "Chénas Cuvée P’tit Co is a garnet color. This cuvée has an impressive bouquet of violets with fruity and spicy notes. It's well-wrapped tannins are characteristic of the appellation."
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“Cuvée P’tit Co” comes from a 45-year-old parcel of Gamay situated at 265 meters altitude in soils of pebbly quartz. With its cool northeasterly exposition and lighter soils, this vineyard produces a charming, pretty wine of delicately articulated spice and gentle tannins. Anita employs whole-cluster semi-carbonic fermentation in cement for this cuvée, followed by six months of elevage, also in cement vats.
THE PRODUCER: Anita Kuhnel is a former professional cyclist who launched her eponymous domaine with the 2015 vintage. The winery is located in Chénas, a stone’s throw from the Fleurie border and the renowned Poncié vineyard, and today encompasses 18 hectares spread among the crus of Chénas, Fleurie, Morgon, and Moulin-a-Vent.
Anita’s wines exude liveliness and vigor, capturing the essence of Gamay grown in great sites, yet nearly transcending the category in their incorporation of fine, close-focus mineral elements. A sense of subtlety and refinement permeates the lineup, yet the wines read as direct, pure, and unpolished; they are neither ultra-natural in feel nor clunkily structured in a wannabe-Burgundy manner. Furthermore, each wine in the lineup possesses a distinct, strong, clearly articulated personality, and taken as a whole they reflect an ideal we hold sacrosanct: that of great terroirs rendered with utmost sensitivity by an intelligent human steward.
Jean-Paul & Charly Thevenet, Gamay, Morgon, FR ’22
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Light bodied, smooth tanins.
There are those irresistible aromas of sour cherry, violets, and sweet spices that define Gamay grown within this cru. It feels weightless on the palate, grounded only by a tingly impression of minerals. Serve it nice and cool for maximum refreshment.
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Jean-Paul Thévenet is the third generation to produce wine at his family estate in Morgon, but as a young man he took the domaine in an unexpected direction. In the early 1980s Beaujolais was flooded with commercialized wine, pushing winemaker and viticultural prophet Jules Chauvet to invoke a return to more traditional practices. Jean-Paul and three other local vignerons, Marcel Lapierre, Guy Breton, and Jean Foillard, soon took up the torch of this “natural wine” movement.
Known as “Paul-Po” among friends, Jean-Paul is reserved yet fun-loving. He farms his small five-hectare domaine with his son, Charly, and since 2008 the two have taken the domaine to the next level by adopting organic and biodynamic viticultural practices.
Amevive, Gamay, Santa Barbara, California ’23
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2023 Gamay has the freshness of the new world, and the structure of an edgy old world Gamay. Like when you bite into a ripe Satsuma plum - lush sweetness, a little acid, and some tannin. But don’t forget about that little herbal kiss that consistently comes from these sites. Perfect now, perfect in many, many years down the road.
Wine Details
11.5%ABV
310 cases produced
Organic and Demeter certified biodynamic grapes, minimal sulfitesThere are those irresistible aromas of sour cherry, violets, and sweet spices that define Gamay grown within this cru. It feels weightless on the palate, grounded only by a tingly impression of minerals. Serve it nice and cool for maximum refreshment.
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This wine is made of three different gamay clones from both Martian Ranch Vineyard and Shokrian Vineyard in Los Alamos, CA. Martian Ranch is Demeter certified biodynamic, and Shokrian Vineyard has been farmed organically for many years. We’ve been working with both of these sites for a few years now and uniting them together in one wine brings out their best sides! Both of these vineyards appear sandy at the surface, but there is a rich loamy clay about 3 feet below the surface in pockets of these blocks.
Clos Ornasca, Sciaccarellu/Niellucciu, Ajaccio, Corsica ’21
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The palate is soft and full-bodied but with fresh balance and structure.
A garnet red color with golden brilliant hues. Powerful nose of wild cherries in cognac, as well as notes of licorice. The palate is soft and full-bodied but with fresh balance and structure. Long finale with spicy notes. An elegant and complex red wine to serve with grilled meat or with tasty cheeses.
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The history of Clos Ornasca began in the municipality of Eccica Suarella in 1989. The proud owner of 5 hectares of vineyards, my father, Vincent Tola, was committed to working the land of his native Corsica. Sparing no effort, he managed to restructure 10 hectares of traditional vineyards over the course of just 6 years of work. Equipped with a modern and high-performance winery, he was committed to prioritising quality, growing local grape varieties specific to the controlled-origin appellation (AOC). In 1999, I took over the family farm, before teaming up with Jean-Antoine, my husband, when my father died prematurely in 2001. Keen to preserve the wonderful heritage of our Île de Beauté, we strive to practise responsible agriculture. Since 2017, we have been working towards conversion with rigour and passion, to put organic products at the heart of our production. As winemakers, people and the environment are our priorities. Since our 2020 vintage, we have held ECOCERT certification for Organic Agriculture. In 2018, almost 20 years after taking over the reins of the family estate, we have seen our work rewarded by the Hachette Guide, who named me winemaker of the year. As one of the youngest vineyards in the region, Clos Ornasca continues to grow and assert itself. It now covers nearly 13 hectares of land and is our daily pride.
COS, Nero d’Avola/Frappato, Cerasuolo di Vittoria Classico, IT ’20
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Soft round fruity medium bodied palate with a good dose of acidity.
What stands out is the depth of fruit and concentration in this wine. Dense, dark red fruits like raspberry and pomegranate balance savory notes of wild herbs, anise seed, leather, spice, and black olive. The palate is firm but generous with fine tannins that can age well for decades.
Drink it with a bit of chill!
ENJOY WITH: Classic with eggplant parmigiana or caponata. Tomato based sauces, pork, veal, mushrooms, and a good “washed rind” cheese.
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NAME: The only DOCG in Sicily, this Cerasuolo di Vittoria carries the vineyard name “Fontane.” The best barrel from a 2-hectare section of the best fruit.
FARMING: Certified organic, dry-farmed, biodynamic (not certified) with cover crops during the winter months; fava bean, field pea, clover, vetch, buckwheat, and chickpea.
LAND: This is a single vineyard parcel of 2 hectares. The single best barrel from this parcel is selected as the “Delle Fontane” the rest of the wine goes into the Classico. Sand is more shallow in this vineyard on an eastern exposed slope, the soil is light grey, pure limestone.
Charles Audoine, Pinot Noir, Bourgogne, FR 2022
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A light, elegant Burgundy Pinot Noir with red fruit and floral notes
Restrained tannins will make this delightful from release.
Red cherry, clove, allspice, mushroom, forest floor 👅
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Domaine Charles Audoin is an estate that is responsible in large part for putting Marsannay on the map. Initially considered a less-favorable terroir and not even given its own AOC until 1987, winemakers like Charles Audoin have shown that this is an appellation that is well worthy of recognition.
Domaine Dugat-Py, Pinot Noir, Bourgogne, FR ’22
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The wine shows depth and complexity.
Offers a harmonious blend of red fruit, spice, and earth, with a subtle minerality that speaks to its exceptional origin.
Enjoy with beef carpaccio, savory herbs, tomatoes, and mushrooms.
CharacteristicsFlexes w/ Food, Red Fruit, Dressed to Impress
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Domaine Charles Audoin is an estate that is responsible in large part for putting Marsannay on the map. Initially considered a less-favorable terroir and not even given its own AOC until 1987, winemakers like Charles Audoin have shown that this is an appellation that is well worthy of recognition.
Tenuta di Carleone, Sangiovese, Chianti Classico, Tuscany, IT ’21
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100% Sangiovese from Radda, is sublime. Aromatic and delineated, with terrific energy, the 2021 soars out of the glass. Dark cherry fruit, lavender, spice, licorice and new leather all come alive in the glass.
Toasted spices, smoky cedar, walnuts and ripe red and dark berries on the nose. Medium- to full-bodied, structured and chewy with firm tannins and juicy acidity. Lengthy and velvety.
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Tenuta di Carleone, founded by the Egger family in 2012, is the project of Senator Karl Egger and Sean O'Callaghan, known as ll Guercio (one-eyed rascal) since he is blind in one eye. The estate, located in Radda in Chianti, consists of 100 total hectares of wooded hills, small rivers and fertile plains. The vineyards are planted to mostly Sangiovese on a number of different plots and soil types scattered across 20 hectares, with a further 10 hectares of olive trees, many of which are over 60 years old. In 2016, Sean O’Callaghan joined Karl Egger to help build a small artisinal winery making classical Sangiovese with Sean's unique imprint in the vineyards and cellar: Organic and biodynamic principles with nothing added to the wines. The results have been some of the most compelling Sangiovese wines made in Chianti Classico today.
Tenuta di Carleone, Sangiovese, Chianti Classico, Tuscany, IT ’21
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Medium Bodied.
A high-altitude Nebbiolo with floral and mineral notes. Basil, rose, camomile, spice and salt, a vigorous, crystalline purity to this full-flavoured, silky wine
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L’Arsin simply means grape in the ancient dialect of the area. An unassuming name for a wine that, until 2019 was simply supplying grapes for the Milanese family’s table wines. This may sound farfetched, but Carema is tiny, and nobody had heard of the wines, let along understood the significance of this historical and unique Picotendro (Nebbiolo), it had limited value, now the land is gold-dust. So, Archille has registered his old 0.5ha plot just above his home, a wonderful site in the centre of the Carema amphitheatre of vines.
The Picotendro is Topia* trained and organically farmed. Grapes are hand-picked and fermented in small steel tanks using a pied de cuve*. The cap is kept submerged for about a month, after which the wine is racked and remains in steel until malolactic conversion is complete. Some of the wine is aged in chestnut and some in third passage oak barrique, the finished wine is bottled without filtration.
Cascina Baricchi, Nebbiolo, Rose Delle Casasse, Barbaresco Riserva, IT ’17
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Delicate on the palate with hints of cherry and a long black tea finish
An elegant, aged Nebbiolo with dried roses, leather, and spice.
“This is reaching its sweet spot, with the cherry, plum and floral notes fading a little, giving way to dried fruit, leather, spice and tobacco flavors. Balanced and charming, with dense yet civilized tannins and an expansive finish. Drink now through 2038. 872 cases made." - Bruce Sanderson (Apr 2024)
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With his Barbaresco “Rosé delle Casasse,” proprietor Natale Simonetta’s Cascina Baricchi is today’s standard-bearer for the rare Nebbiolo clone, Nebbiolo Rosé.Winemaking here is utterly traditional, with long macerations and patient aging in neutral barrels. Both Barbarescos are released as Riservas.
Virtually hidden in Piemonte’s rich history is the story of a forgotten cousin of Nebbiolo, called Nebbiolo Rosé. Though a component of many great Barolos and Barbarescos of the past, it suffered from tiny yields and relatively light color—hence the variety’s name. Yet, these deficiencies were more than made up for by the wines’ sensual texture and haunting perfume.
Cantalupo, Nebbiolo, Ghemme, Piemonte, IT ’16
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Ruby-garnet red color, beautiful clarity. The scents that range, on an austere resin, from purple to dried roses and raspberry scent - prove very intense and persistent, especially fine, ethereal and wide. The taste expresses dynamic vitality in their own flavor.
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The winery of Cantalupo is the property of the Arlunno family, who have long been vineyard owners and grape growers in the beautiful rolling hills of Novara, tucked north of the Po River valley and south of the Alps. Officially, these are the back roads of Piemonte, but in fact, they are great hunting grounds for superb wines that offer outstanding value. However, while the region that includes Ghemme and its slightly better-known neighbor, Gattinara, is not particularly well-known today, its historical wine-producing roots are deep, as there is evidence that grape cultivation in this area predates the Roman empire. The climate here is not dissimilar from that around Alba where the Nebbiolo grape reaches its apogee in the wines of Barbaresco and Barolo, with warm summers and foggy autumns allowing Nebbiolo to again produce lovely wines. Located so close to the alpine peak of Monte Rosa, which is the second-highest mountain in all of Europe, the soils of Ghemme are not rich by any stretch of the imagination, and the corresponding wines are elegant and medium-full in style.Virtually hidden in Piemonte’s rich history is the story of a forgotten cousin of Nebbiolo, called Nebbiolo Rosé. Though a component of many great Barolos and Barbarescos of the past, it suffered from tiny yields and relatively light color—hence the variety’s name. Yet, these deficiencies were more than made up for by the wines’ sensual texture and haunting perfume.
Franchino, Nebbiolo, Gattinara, Piemonte ’20
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Tasting Notes: has the depth and complexity of an aged Barolo but with freshness and elegance. Black cherry, licorice, tobacco and black pepper are all present when tasting but well-balanced by hints of dried rose, and mushroom.
A mineral-driven Gattinara with cherry, tobacco, and firm tannins.
It’s imperative to pair this with something woodsy and classically Piedmontese, whether it’s a mushroom or truffle risotto or maybe game birds of some kind.
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Gattinara is distinguished by its volcanic soil, which is mixed with some glacial moraine and contains a high percentage of iron, giving it a reddish hue. The region’s reds undergo a similar aging regimen to that of Barolo—35 months minimum, compared to 38 for Barolo, with Gattinara spending a minimum of 24 of those months in wood barrels compared to 18 for Barolo. Gattinara, however, is not required to be 100% Nebbiolo, but must contain a minimum of 90%; Franchino’s is 100% Nebbiolo, fermented in stainless steel with 20 days of maceration and aged in large, neutral casks for 24 months. The estate’s first vintage was 1967 (an excellent year for Gattinara, FWIW), and nothing about the production methodology has changed since.
Zidarich, Teran, Venezia Giulia, IT ’19
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Tasting Notes: medium-bodied, almost Barbera-like wine with bright acidity, earth-tinged red fruits, and an elegant, mineral-driven finish. Tasty! Food Pairing Roast poultry, pizza, pasta, pork dishes
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This indigenous red grape variety has existed in the Carso since Roman times, and it is an addictively delicious, vibrant, exuberant, and light-on-its-feet counterpart to the strikingly mineral white wines of the area. Benjamin explained that Teran has the most anthocyanins of any red grape variety in the world, and its alcohol levels rarely broach 12%. There is a certain Barbera-like quality to the crunchy, earth-tinged red fruits and the bright, appetizing acid profile, yet there is more finesse and purity . Fresh herbs and red licorice on the palate add complexity, and the concentration and energy of this wine is surprising given its exceedingly modest alcohol level. Aged entirely in large Slavonian botti.
Domaine de la Goguette, Grenache, Prima Vera Rouge VDF, FR ’21
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Be careful, big cannon. A little grenache bomb that drinks very easily. One nose on blackcurrant, orange and wooden fruit. In the mouth, it is a red fruit jam that sips very easily. The balance and greed alliance, the top. Between 12 and 14 degrees, on a red meat, a grill in the summer..
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In late 2020 Julien acquired a long-term lease on just over 2 hectares of old vine Grenache and Syrah, rooted in sandy clay and limestone soils near the village of Collias. Soon after he was able to take over an old cellar in the heart of the village that had been the home of Domaine des Cabotines. Thus, Domaine de la Goguette was born.
Julien works his vineyards with respect for the vines, and wholeheartedly believes the wine is made in the vineyard. Cover crops are left spontaneously grassed throughout the year to establish plant cover, de-compacted and draining soils, and fertile organic matter. In the winter, grazing Sheep provide weed control and natural fertilizer. The Domaine has been certified Organic since the 2022 vintage, and Julien strives to use as few antifungal treatments as possible with only minimal amounts Bordeaux mixture used when absolutely necessary.
Domaine Verset A&E, Syrah, Cornas, FR '20
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The flagship Cornas from Emmanuelle Verset has a complex nose of blackberries and cherries, with toasty, smoky and floral aromas. The mouth is marked by the presence of tannins with a lovely freshness.
Opaque magenta. Expressive, smoke- and mineral-tinged cherry and dark berry aromas pick up suggestions of olive, peony and baking spices with air. Broad and chewy on the palate, offering bitter cherry, cassis, fruitcake and floral pastille flavors that tighten up and take a sweeter turn as the wine opens up. Finishes sappy, focused and very long, with repeating florality and steadily building tannins.
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Alain was joined by his daughter Emmanuelle and Domaine A & E Verset was born.
Emmanuelle proudly continues the traditions of her father and her great-uncle, while making improvements to address today’s climate challenges. She has transitioned the holdings to organic viticulture, adjusted trellising to leave as much vegetation as possible during the growing season and began seeding cover crops in the lower plain vineyards.
The vines are located in the heart of Cornas on 5 plots (Mazard, Champelrose, la Côte, les Côtes and a small part of Reynard).
The flagship Cornas from Emmanuelle Verset has a complex nose of blackberries and cherries, with toasty, smoky and floral aromas. The mouth is marked by the presence of tannins with a lovely freshness.