SPARKLING BTG

Laherte Frères, Ultra Tradition, Extra Brut, Champagne, France N.V

  • On the nose, “Ultradition” offers aromas of orchard fruits like apple and pear, alongside delicate notes of citrus zest, white flowers, and a hint of pastry. The palate is precise and energetic, with flavors of ripe pear, lemon, and a touch of almond, complemented by a fine, persistent mousse. The Extra Brut finish accentuates the Champagne’s refreshing acidity and mineral backbone, giving it a clean, lingering finish.

    This Champagne pairs elegantly with seafood, fresh salads, or light poultry dishes, and its balanced, versatile nature makes it suitable for both casual gatherings and refined dining.

  • Registered as Negociants but truly a family business, the Laherte Brothers biodynamically farm about 75 parcels growing all seven grape varieties allowed to make ancient and new style Champagne. Their ‘maison’ style is wonderfully earthy and mineral. The Ultradition is a blend of 60% Pinot Meunier, 30% Chardonnay, and 10% Pinot Noir and offers a rich earthy texture, lemon peel notes and extended minerality on the finish. Perfect for when you want to feel like you are in France but are stuck at home.

2022 Terrevive "No Autoclave" Rosato Frizzante, Emilia-Romagna, Italy

  • angerine, earthy cherry, wild herbs, a wisp of appetizing volatility, Szechuan peppercorn; it’s a real maelstrom that manages to come together on a tangy palate of remarkable precision, with a clinging yet pure texture that somehow puts one in the mind of great Alpine wine, and subtle bubbles that hang back and let the vinous core of the wine shine through. In fact, the wine is so delicious and complex that it’s easy to forget the bubbles are even there.

  • Both a wine and a mission statement, “No Autoclave” blends three indigenous varieties of Lambrusco: Salamino di Santa Croce, Sorbara, and Pignolesco, which are co-fermented. As per its name, bubbles are created within each bottle via the addition of a small amount of unfermented grape must to the dry wine, which the leftover yeasts eat over the course of a few months

    The Lambrusco grapes are destemmed after the harvest. Half remain whole and the other is pressed directly. The pressed grapes ferment for around 3 days and the whole grapes for several weeks and are then pressed, with only the very best juice being used for the wine. In the spring, frozen must is added to the wine and bottled for the second fermentation. The wine is released after fermentation and storage and brought to market.

Famille Vincent, Chardonnay, Brut, Cremant de Bourgogne, France N.V.

  • Bursts with clean, crisp chardonnay flavors of apples and white fruit. It’s juicy and full-bodied, with fine floral details and citrus spice keeping it buoyant into a long finish.

  • The selection for this sparkler – Crémant de Bourgogne comes from vinyards situated south of Burgundy. The vineyard soils are composed of limestone, clay and pebbles and are situated in the cooler areas. The grapes are hand-picked at the early stage of the harvest in order to preserve the mineral character and the acidity. These elements will allow freshness and crispy aromas once bottled.

WHITE WINE BTG

Louis Mètaireau, Melon Sur Lie, Muscadet Sèvre-et-Maine, Loire, France ’22

  • When it comes to a dry white wine it's hard to think of anything as enjoyable as a good Muscadet. Clean, crisp, mineral, refreshing, and a great companion to so many foods.

  • Louis Métaireau — along with his band of vignerons d’art, as his like-minded group of producers were known — was instrumental in restoring the reputation of the Muscadet appellation in the middle of the 20th century. It was he who first began leaving his wines sur lie (on their fine lees) through the winter, which gave rise to the IOP Muscadet Sèvre Et Maine Sur Lie. Louis’ daughter Marie-Luce Métaireau and her husband, Jean-François Guilbaud, followed by their successor, Julien Rossignol, have illustrated their deep love of the land by reclaiming the vineyards of the vignerons d’art and piecing them back together as one of the most prized sites in all of Muscadet: the Grand Mouton vineyard. The 23-acre vineyard in the heart of Muscadet Sèvre et Maine enjoys perfect exposure between the two famed rivers that lend their names to the AOC, and ranges in vine age from 30 years old to a parcel planted in 1937.

    The vines are tended organically, and everything is harvested by hand — a rarity in this region, where 98% of all grapes are machine-harvested, and conventional farming with chemicals is the norm. Petit Mouton, from the younger vines, is very mineral and precise.

    The Lambrusco grapes are destemmed after the harvest. Half remain whole and the other is pressed directly. The pressed grapes ferment for around 3 days and the whole grapes for several weeks and are then pressed, with only the very best juice being used for the wine. In the spring, frozen must is added to the wine and bottled for the second fermentation. The wine is released after fermentation and storage and brought to market.

Straka, Welschriesling, Rechnitz, Burgenland, Austria ’19

  • Aromatic, Bright and Very fresh, fruit, straight and pure, it is a delicious wine and a perfect introduction to the wines of the estate.

  • Bought in 1981 by the Laroche family, it was at the time Monique, the mother of Tessa, who manages and produces the wines. In 2001, Tessa joined the family estate after working with other winemakers in the four corners of France. In 2006, it converted the twelve hectares of vines to organic. Working without inputs, very precise, Tessa now produces exceptional wines. The Cradle of the Fairies comes from the two hectares of chenin vineyards of about ten years and is bred in stainless steel vats.

Tegernseerhof Superin Gruner Veltliner Federspiel, Wachau, Austria 2022

  • Lime zest, grapefruit, white pepper and French beans on the nose. Crisp, peppery and savory, with a medium body and dry, refreshing finish.

  • Grown on a patchwork of different soils between the Danube and the Riesling terraces, Dürnstein's (formerly Frauenweingarten) alluvial river sands bring bright notes of spice, honeysuckle, and white pepper to the forefront. The piercingly mineral nose is further enhanced by notes of dried yellow and green grasses, white radish, while the deep, glycerol back palate is characterized by Indian spices and a slight minty, lime finish. Between the Veltliners in Tegernseerhof’s range (all of which are raised in stainless steel), this is the easiest and most universal for all palates.

Fekete Bela, Hárslevelű, Somló, Hungary 2018

  • A textured Hungarian white made from Hárslevelű, a grape known for its floral aromatics. Offers honeyed peach, beeswax, and smoky volcanic minerality, with a fuller body and lingering finish.

    Pair well with: Veal , Pork, Poultry

    Curries, peanut sauce, baba ganush and anything that plays off of the slightly honeyed volcanic flavors make this wine sing.

  • Literally translating to “Linden Leaf,” Hárslevelű certainly lends itself to the lime blossom teas and mild honeys that Linden trees are known for. More feminine than the Olaszrizlings and Juhfarks in the region, the texture is remarkably smooth and the acids are well balanced

Domaine Garnier et Fils, Chardonnay, Chablis, France ’22

  • Complex and savory on the nose, it is very inviting on the palate, with a creamy lemon texture and a dry honey finish. Organically grown.

    A classic Chablis with zesty citrus, green apple, crushed shells, and flinty minerality. Crisp, lean, and refreshing, with a long, clean finish.

  • A classic Chablis from the Garnier brothers. Their winery and vineyards are located in the village of Ligny-le-Châtel, north of the town of Chablis along the River Serein. Given that their property lies in the northernmost corner of a northerly winegrowing region, they harvest later than average to maximize ripeness. The marl-based soils of the area lend a particular saline minerality to the Garniers' wines. This, their entry-level Chablis, ferments with indigenous yeasts and ages on the lees in stainless steel for eleven months.

Marc Kreydenweiss, Riesling, Au Dessus De La Loi, Alsace, France ’20

  • This is the Village Riesling-light golden color, youthful nose with a medium-pronounced intensity. Jammy and yet very fresh aroma of peach and apricot. Dry on the palate, medium acidity. Medium body with a medium intensity of mineral and peach flavors. Well-balanced Riesling.

  • Alsace has to be one of the most fascinating regions of France, with a history which stretches back millennia, and demonstrates perfectly the kind of blended culture that can arise from being located on the border between two enormously important, yet very different countries. Indeed, being on the border between France and Germany has resulted in Alsatian wines being something of a mix between the wines of these two countries. Riesling varietal grapes are grown in enormous quantities here, and display all of their crisp, dry complexity perfectly in the famous wines of Alsace. Alongside this typically Germanic wine, Alsatian vintners also produce plenty of Pinot Noir, Gewurztraminer, Muscat and Sauvignon Vert wines, all of which are superb when it comes to expressing the finer features of the wonderful Alsatian terroir.

Aoton Winery, Retsina Mesogia, Savatiano/Roditis, Attica, Greece ’19

  • Citrus/herbal. A dry white blend of Savatiano and Roditis, which are harvested at night to maintain a low temperature, from 25+ year-old vines. The wine sees 10 days skin contact, and Aleppo Pine Resin from Kouvaras is added. With its traditional pine aromas, medium body, and tannic structure, this will pair well with roast lamb and rosemary.

  • This classic retsina from Aoton Winery is made from a blend of Savatiano and Roditis, harvested from Aoton's organic vineyards of 1,65 hectares at Gonetses-Markopoulo and
    Gropeza-Peania. The 30-year-old vines grow in soil made up of slightly alkaline clayey sand and are subject to the temperate Mediterranean climate, with hot, dry summers and mild winters.

    The grapes are hand-picked at night and carried to storage before sunrise, to maintain their freshness and low temperature. They are concentrated in stainless steel tanks for skin contact, and stay there, with the help of refrigeration, for approximately 10 days, in order to start the alcoholic fermentation, by the indigenous, wild yeasts found on the fruit and in the vineyard. During this period, every 24 hours, 10% of the fermented grape must is collected from the bottom of the tank and transferred to the fermentation tank, and 10% of the freshly harvested grapes are added to the top of the tank. 0,5g/L of hand-collected Aleppo Pine Resin is added during fermentation. The resin is dissolved during fermentation and gives the characteristic retsina flavour to the wine. After the end of the fermentation, the fresh wine remains for 10 months with the fine lees.

ORANGE & ROSÉ BTG

Milovín 'HRDZA' Orange, Svätý Jur, Slovakia 2022

  • Citrus and orchard fruit scents lead to flavors of dried apricot, peach and orange blossom on the palate with floral undertones of jasmine, rose petal and Bergamot tea spice on the finish. This refreshing orange awakens the senses and would be a welcoming ray of sunshine on a dreary, grey, cold day.

  • 40% Riesling, 40% Welshriesling & 20% Grüner Veltliner

    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. 

Domaine du Bagnol, Grenache/Cinsault/
Mourvèdre, Cassis, France ’23

  • A crisp, tangy orange wine that’s charmingly aromatic with a bouquet of jasmine, dried apricot, rose hip and orange peel. Light bodied with refreshing acidity, the palate combines stonefruit, mandarin and wild herbs with  a drizzle of honeysuckle. Pair with caramelized chipotle-orange salmon or sticky ginger tempeh over fragrant coconut rice. 

  • Dila-o is a project from Orgo, a small family winery by respected vigneron Gogi Dikishivili and his son, Temur, who source their grapes from 50+ year old vines, a rarity behind the former iron curtain. A 50/50 blend of sustainably grown Rkatsiteli and Mtsvane, that’s vinified with native yeast on its skins for about a month in ’qvevri,’ Georgian amphora vessels that date back around 8000 years!

RED WINE BTG

Domaine Pierre Richard, Poulsard, Jura, France ’22

  • The nose of this Poulsard is more fragrant and layered than the Trousseau, with a depth of salinity combined with the plush red fruits and healthy, dark roses. On the palate, the wine delivers plummy stone fruit, black cherry, and crushed dark stones. A fine weight on the palate, with medium tannin and medium acidity. A great wine, with supple texture and deep flavors lifted by lean minerality. 

  • The Richard family bought this domaine from a neighbor in 1919; they have been making wine ever since in the Vernois, at the heart of the Jura. Now in the care of Pierre and his son Vincent, the 23 acres of vines sit over soils similar to those of Chateau-Chalon. The Richard wines are rigorously traditional: Pierre and Vincent use only indigenous yeasts, and they make the entire range of Jura wines, from Macvin and vin jaune to Trousseau and this Plousard. Light-bodied and fruity yet earthy, this is a refreshing red wine with fine tannins, balanced acidity. and surprisingly complex flavors. ranging from red berries to animalistic notes.

Charlotte et Antoine Kreydenweiss, Pinot Noir, Lune A Boire, Alsace, France ’20

  • A light red wine from Alsace, France. Juicy red fruit flavors with a touch of earthiness. Fresh and vibrant, perfect with charcuterie, roasted veggies, or light meats.

  • The Richard family bought this domaine from a neighbor in 1919; they have been making wine ever since in the Vernois, at the heart of the Jura. Now in the care of Pierre and his son Vincent, the 23 acres of vines sit over soils similar to those of Chateau-Chalon. The Richard wines are rigorously traditional: Pierre and Vincent use only indigenous yeasts, and they make the entire range of Jura wines, from Macvin and vin jaune to Trousseau and this Plousard. Light-bodied and fruity yet earthy, this is a refreshing red wine with fine tannins, balanced acidity. and surprisingly complex flavors. ranging from red berries to animalistic notes.

Olivier Pithon, Grenache/Carignan, Cuvee Lain, Cotea Catalanes, 2021

  • This wine is full-bodied, with notes of vibrant red fruit, supple tannins, and a finish that is both earthy and lifted!

  • Calce, France— Grenache Noir, Carignan and Mouvèdre from a super unique terroir on the boarder of France and Spain in Catalunya.

    Grapes: 40% Grenache Noir, 40% Carignan, 20% Mourvèdre

    Two-week maceration before pressing

Domaine Roches Neuves, Cabernet Franc, Saumur-Champigny, Loire, France ’23

  • A bright and fresh Loire Valley Cabernet Franc with red plum, bell pepper, graphite, and lively acidity. Medium-bodied with a smooth texture.

    Vibrant raspberry and fresh cherry on the nose, fine tannins and silky on the palate. Green herb aromas enhance the wine, with notes of sweet spices, asphalt, and violets. There’s a freshness about this balanced wine and suggest chilling it down to cellar temperature.

  • Winemaking: Certified biodynamic. Fermentation in stainless steel tank for 8 to 10 days. Light pumpovers during fermentation—meant to infuse the grapes not extract them. Aged in stainless steel and wood tanks, on fine lees, without sulfur, for 3 to 4 months.

    From the Importer Kermit Lynch: ‘Domaine’ is 100% de-stemmed fruit from 4 to 70 year old vines. A beautiful nose of red fruits give way to airy, fresh and fruity, the control of the harvest date gives a wine offering a nice acidity a freshness in the mouth.

    The rendering of Thierry Germain by renowned French wine artist Michel Tolmer that appears on most of Thierry’s labels is the perfect image to capture the essence of his accomplishment. A tall and imposing presence, physically and intellectually, Thierry casts a long shadow. His vines, old, wise, and vibrantly healthy thanks to biodynamic viticulture, cast an imposing shadow themselves. They meet in a symbolic embrace of perfect connection, each feeding off the other’s energy.

Domaine Cosse et Maisonneuve, Malbec, La Fage, Cahors, France ’21

  • Tasting Notes: La Fage shows the best of both worlds when it comes to Malbec. Full-bodied, dark fruits and spices, balanced with velvety tannins and great freshness."


  • "Matthieu Cosse and Catherine Maisonneuve created Domaine Cosse Maisonneuve in 1999. Both winemakers and oenologists, they took over a 5-hectare estate in Prayssac, near Cahors, and planted it with 40-year-old Malbec (or “cot”) vines. Using biodynamic principles, they set out to make wines that genuinely reflected their place of origin. Their first vintage was Les Laquet, grown in a soil of red clay and Jurassic limestone, cultivated using biodynamic principles, harvested by hand and crushed by foot. They were aged in barrels for 12 to 22 months before being bottled without filtration.

    The estate is made up of 15 hectares of vineyards; Malbec is planted alongside other grape varieties, such as Cabernet Franc, Merlot and Gamay. The domain has a wide range of plots with different soils - clay, limestone and calcareous gravel. Some plots even overhang the River Lot. Tasting a wine from Domaine Cosse Maisonneuve allows you to experience something truly unique, a genuine taste of the Cahors terroir.

Tommaso Bussole, Blend, Ca' del Laito, Valpolicella Ripasso, Italy '19

  • Full-bodied and lush, with a velvety texture and well-integrated tannins. The palate showcases flavors of dark cherry, blackberry, and dried fruits, with a rich undercurrent of mocha, dark chocolate, and spice from oak aging. The Ripasso method gives the wine an added depth and slight raisined character, balanced by a fresh acidity that enlivens the fruit and keeps the wine from feeling overly heavy.

  • The 2019 Tommaso Bussola Ca' del Laito Valpolicella Superiore Ripasso is a rich and layered wine from Veneto, Italy, offering the characteristic depth and complexity of Ripasso. Known as the "baby Amarone," this Ripasso is produced by re-fermenting Valpolicella wine on the dried grape skins used in Amarone production, adding richness and depth. This expression by Tommaso Bussola showcases intense fruit, savory spice, and velvety tannins, making it a beautifully balanced wine.