
2019 Maison Roche de Bellene Puligny-Montrachet ‘Les Pucelles’ Premier Cru
$285.00
Out of stock
2022 Domaine Trotereau ‘Château de Quincy’
This wine was sourced from vineyards that come with a unique terroir of sandy, silex, and pink limestone soils… unlike any other Sauvignon Blanc appellation in the world. The combination produces a wine that is beautifully ripe, round, textured, lush, and full of complex aromas. These wines are capable of aging quite gracefully!
Lutte Raisonneé farming, indigenous yeast fermentation, raised in stainless steel & enamel tanks, wine does not underage malolactic conversion.
2021 Clos La Coutale Cahors Malbec (half-bottle)
Cahors is the sneakily sophisticated but humbler country cousin of Bordeaux. It’s the ancestral home of Malbec and it captures everything that makes this estate beloved by sommeliers, importers, and everyday drinkers alike: depth without heaviness, structure without austerity, and earthy charm wrapped in juicy fruit. This is one of our favorite party picks.
Organic farming practices and aged for a year in French oak barrels.
2023 Domaine Roland Lavantureux Chablis ‘Vaux Carrés’ (half-bottle)
This is Chablis as it should be: pure, mineral, and refreshingly complex. The half-bottle format makes it perfect for picnics, solo dinners, or as a crisp aperitif before a larger meal. It’s a snapshot of northern Burgundy terroir—refined deliciousness. Enjoy with sushi, sashimi, seafood pasta or goat cheese and crackers.
Organic farming practices, native yeast fermentation and less than 5,000 cases produced annually.
2022 Bachelet-Monnot Santenay Blanc
Made by one of Burgundy’s most respected producers, this bottle is ideal for those who appreciate well-made Burgundy Chardonnay with a perfect balance of power and finesse. Santenay, known for its full-bodied whites, pairs wonderfully with a wide range of dishes thanks to the balance of richness and acidity in the wine. Enjoy with grilled scallops, lobster, roasted chicken, creamy pasta dishes, and soft cheeses like Brie or goat cheese.
Biodynamic farming practices, hand-harvested 30+ year-old vines, native yeast fermentation and aged for 12 months in barrel (12% new).