
1990 Hubau Château Moulin Pey-Labrie Canon Fronsac 1.5L
$160.00
Out of stock
2022 Domaine Malandes Chablis ‘Cote de Lechet’ Premier Cru MAGNUM
We’re taking every 2022 Chablis we can get our hands on. The warm vintage has given these wines an unprecedented level of consistency and generosity, unlike anything I’ve experienced in a young Chablis before. Additionally, Côte de Léchet is one of the most sought-after Premier Cru vineyards in Chablis known for producing wines with intense minerality, vibrant acidity, and remarkable aging potential. This is a no-brainer for Chablis lovers.
Organic farming practices, hand-harvested, native yeast fermentation, aged primarily in stainless steel with a small portion (about 10-15%) aged in neutral oak barrels.
2022 Mauro Marengo Langhe Nebbiolo
The 2022 Mauro Marengo Langhe Nebbiolo is everything you love about Barolo—rose petals, tar, and elegant structure—but in a more approachable, everyday style. The palate is silky and energetic with a long, lifted, and beautifully balanced finished.
Organic farming practices, hand-harvested, aged for at least 16 months in stainless steel and cement, only 2,500 cases produced annually.
2023 Evening Land Salem Wine Co ‘Eola-Amity Hills’ Pinot Noir
Evening Land Vineyards is the Oregon-based brainchild of Sashi Moorman and Raj Parr, two of California’s most revered winemakers and sommeliers.
There is no hiding the energy of the cool climate Eola-Amity Hills here. Fresh, light-bodied, a flash of spice on the palate adds zip to what is an immensely ‘drinkable now’ wine with a polished and lively finish.
Biodynamic farming practices, LIVE certified, hand-harvested, native yeast fermentation and aged 16 months in neutral 228L barrels, only 4,100 bottles produced
2022 Storm Presqu’ile Vineyard Pinot Noir
This Pinot Noir is shaped by brisk Pacific winds, ancient marine soils, and one of the longest growing seasons in California. It’s cool-climate Pinot at its best and is meant to be enjoyed with a slight chill, just as the sun is setting and the grill is going—cedar-plank salmon, charred leeks, broccolini, wild mushrooms, and a farro salad.
Organic farming practices, native yeast fermentation, neutral oak aging, family-owned, less than 500 cases produced.