
2021 Arribas Wine Company ‘Saroto’ Branco
$30.00
Out of stock
2022 Bachelet-Monnot Maranges ‘La Fussiere’ Blanc Premier Cru
Fruit for this 1er cru White Burgundy comes from the highest vineyard site in Maranges (avg. 30 years in age). This is a sneaky premier cru that I think would keep an eye on. It may be the best valued Burgundy on the market.
Organic farming practices, hand-harvested, native yeast fermentation and aged for 12 months in barrel.
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.
2010 Casanuova Delle Cerbaie Brunello Di Montalcino Riserva MAGNUM
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.
2023 Domaine Garnier et Fils Chablis AOC
Chablis is a staple at Argaux. So when we decide to add a new one to the book, you better believe we have done our homework. This particular bottle was chosen after it won a blind tasting against 17 different bottles of Chablis. We invited our top Chablis clients to join us for the battle and this wine was voted #1. Enough said. It is a must-try.
Organic farming practices, native yeast fermentation, aged on the lees in stainless steel tanks for 11 months and filtered before bottling (no fining).