
2022 Le Ragnaie Rosso di Montalcino
$50.00
Out of stock
2019 Domaine Alain Burguet Gevrey-Chambertin ‘Lavaux Saint Jacques’ Premier Cru
This rustic Pinot Noir hails from a premier cru climat just west of Gevrey-Chambertin. The palate is medium-bodied with rich and concentrated flavors, nice acidity, and integrated tannins. Aged for 19 months in barrel (50% new oak).
Like all of Burguet’s wines, this bottle is produced from organic (converting to biodynamic) fruit, native yeasts, and is bottled unfined / unfiltered. Only 50 cases produced.
2022 Robert Biale “Black Chicken” Zinfandel Napa Valley (half-bottle)
Showing the influence of the breezy and fog-laced Oak Knoll District, this wine offers plush fruit with delicate acidity, and a structure defined by well-ripened, fine-grained tannins. Layered notes of blackberry preserves, stewed cherries, ripe plums, raspberries, violet, cocoa, and spiced wood. Persistent and full on the palate, this is an expressive Zinfandel that is drinking beautifully now, but will continue to improve for the next 5-7 years.
Certified sustainable farming practices. Family-owned winery. Dry-farmed vines and hand-harvested.
2023 Scribe Carneros Pinot Noir
Scribe, a pioneer of terroir-driven winemaking in Sonoma, makes one of our all-time favorite Pinots. Invite a few close friends over for an intimate dinner, light some candles, play some jazz and serve wild mushroom risotto topped with fish, chicken or as is! This Pinot will go with it all.
Organic farming practices, hand-harvested, native yeast fermentation (30% whole cluster), and aged 7 months in neutral oak with minimal intervention.
2021 Cavallotto Dolcetto d’Alba ‘Vigna Scot’
A charming and approachable red from Piedmont, this Dolcetto offers soft tannins and a vibrant balance—an ideal introduction to Italian wine. Medium-structured, it reveals classic notes of blackberry and cherry, with an aromatic floral bouquet and subtle earthy complexity. Enjoy it now or over the next five years with everything from pizza and pasta to prosciutto, tartare, and aged cheeses.
Organic farming practices, native yeast fermentation, aged for 6 months in large Slavonian oak and only 677 cases produced.