Domaine Tempier is considered the “grand cru de Provence” and this rosé has the refinement and longevity to back it up. This wine was produced from organically-farmed fruit and native yeasts.
Double the wine, double the fun! Grabbing a magnum of this bottle ensures a thirst-quenching good time.
We deem this high-elevation Cab as a knock your socks off, savor every last drop kind of bottle to share with those you really, really like.
Sustainably dry-farmed 20-80 year old vines at mountain peak. Hand-harvested, native yeast fermentation and only 250 cases produced.
The calm and linear mouthfeel of this ine allows all of the its complex characteristics to reveal themselves. Drink from 2019-2028 (and be sure to enjoy with red meats or hard cheeses). Produced from organically-farmed fruit.
For Barolo, 2013 is a vintage of character. The cool, wet spring fully replenished the water tables from the drought like conditions at the end of 2012. The cool growing season was good for the Nebbiolo grape and it created wines of beautiful perfumed aromatics.
This Champagne is very complex, deep, and strikes the perfect balance between ripe fruit, toastiness, and mineral-laden undertones. Crafted from 60% Pinot Noir and 40% Chardonnay. Pop with your favorite snacks or a bucket of fried chicken for a seriously delicious time.
Fruit for this wine comes from the sun-soaked, chalky hillsides of the Montagne de Reims, whose temperatures are naturally regulated by cooling evening winds.
“Aromas of menthol flint crushed herb leather and a balsamic note come together in the glass. Smooth and vibrant the elegant palate delivers dried cherry strawberry star anise pipe tobacco and mineral framed in polished tannins and bright acidity. Hold for even more complexity. Drink 2017–2027.” – WE, 93pts.
This is an incredibly pleasant and interesting wine with hints of citrus & stone fruit, sweet smoke and hazelnut. The depth of flavor continues for an impressively long finish that never stops developing. Drink now or lay down for another 5-10 years. This wine has the structure to age, but is drinking beautifully now as well.
This wine would be wonderful with a buttery, lobster linguine topped with lemon and fresh herbs.
This 100% Nielluccio is medium bodied, crunchy, and loaded with herbal, eucalyptus-reminiscent undertones. For those who like their fruit-driven reds with a refreshing pop, this bottle is a no brainer. Produced from hand-harvested, organically-farmed fruit and native yeasts.
Fun fact: Nielluccio is Corsica’s name for Sangiovese. Only 1,250 cases produced.
Corsican rosé? Say no more. This blend of 45% Rolle (Vermentino), 45% Sciaccarello, and 10% Nielluccio promises to hit the spot. Think of it like sun-drenched Provence with a touch of island flare in the best possible way.
Patrimonio is a wine-producing appellation located in northern Corsica. It covers more than 400 hectares of vineyards and is located at the base of the Cap Corse peninsula, west of the city of Bastia.
“A lovely riserva, with bold, opulent notes of cherry and plum. Leather, tobacco, rum cake, cola and dried sage add complexity.” – Wine Enthusiast
Pair With: Heavy meat dishes, such as steak, oxtail, or game paired with mushroom sauces.
Want to drink like royalty? The Clos de la Rue “smells and tastes like you are drinking liquid gold and it can send shivers down your spine. So, what does this wine really taste like? Too much to say, but let’s just say gold, fairy dust, sweet limestone, river rocks, the smell of powdered sugar, sweet citrus and sheer pleasure. If I had to drink this wine every day of my life, I would be content to do so.” – The Source Imports
Pair With: Simple. Sol with lemon!