Pedro Parra, aka Dr. Terroir (literally has a PHD in terroir), is the world’s leading ‘geologist of wine.’ When he’s not consulting for the very best producers in marquee wine regions, Parra is making old-vine cinsault 300 miles south of Santiago. Although light in weight, this wine offers a punch flavor and compelling structure. Enjoy with lamb, game, cured meats, or earthy stews.
Organic farming practices, family-owned, hand-harvested, dry-farmed, 100% whole cluster fermentation with native yeasts and only 1,100 cases produced annually.
This wine comes from the prestigious hill of Montosoli and 2010 is widely regarded as one of the best Brunello vintages, with perfect growing conditions resulting in wines of great structure, depth, and aging potential. It is drinking really beautifully right now. No need to decant, just open 30 minutes before enjoying.
Organic farming practices, hand-harvested and 250 cases produced on average only in exceptional years.
Grown high on a west-facing slope above the fog line on the northern ridge of Atlas Peak, this is a true mountain Cabernet. The palate is dense, layered, and impeccably structured, finishing long and refined. It carries the essence of red volcanic soil, wild California chaparral, and sun-drenched hillsides. All we can say is, there’s a reason the The French Laundry picked this gem up.
Organic farming practices, native yeast fermentation, unfined/unfiltered, vegan-friendly and only 1,100 cases produced.
$55.00
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