
2023 Lloyd Chardonnay Carneros
$42.00
Out of stock
2023 Evening Land Salem Wine Co. Chardonnay
Evening Land Vineyards is the Oregon-based brainchild of Sashi Moorman and Raj Parr, two of California’s most revered winemakers and sommeliers.
Biodynamic farming practices, LIVE certified, hand-harvested, native yeast fermentation and only 695 cases produced.
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2022 François Carillon Bourgogne Aligoté
The Carillon Domaine treats their Aligoté like their premier crus. This wine has deep golden yellow, intense color with a nose that shows off the wine’s subtle and masterful aging regimen. Grapefruit and light tropical notes lead to a palate that immediately offers a pleasant tension and nice freshness with a beautifully structured mid-palate and a savory finish. This wine elevates Aligoté to a class higher than its reputation.
50 year old vines, lutte raisonnée farming, hand-harvested, small barrel ageing for 1 year, 10% new oak
2023 Domaine Jean Paul Balland Sancerre AOC
This is Sancerre in its purest form — structured, precise, and timeless. It’s what Sauvignon Blanc should always taste like. Enjoy with a simple spread of chèvre, grilled vegetables, and crusty bread. This is the bottle that makes the evening feel complete — unfussy, classic, and quietly elevated.
Certified organic farming practices, hand-harvested, native yeast fermentation, family-owned for 6 generations.
2024 Forjas del Salnés ‘Leirana’ Albarino
Rodrigo Méndez is widely regarded as one of the world’s greatest Albariño producers. A fifth-generation winemaker, he launched his own estate in 2005, naming it Forjas del Salnés after his grandfather’s ironworks. His focus is on reviving and protecting Galicia’s old indigenous vines while farming in balance with the land. The result is a quintessential Albariño. Bright, pure, and versatile – equally at home with oysters, tapas like jamón ibérico and manchego, herb-roasted chicken, or grilled vegetables. If I had to choose just one white wine to pour for a dinner party, this would be it.
Organic farming practices, hand-harvested, native yeast fermentation, matured for ~ 8 months, partly in oak foudres and partly in stainless steel; no malolactic fermentation.