
Scratch Pasta Co Semolina Pappardelle
$12.00
Only 5 left in stock
2024 Chacra Patagonia Chardonnay ‘Mainque’
Crafted by the iconic Jean-Marc Roulot of Meursault’s Domaine Roulot in partnership with Piero Incisa della Rocchetta of Sassicaia, Mainqué shattered the notion that world-class Chardonnay could only come from Burgundy or California. Grown in the remote Río Negro Valley of Patagonia, this wine will knock the socks off just about anyone and definitely be the topic of conversation at a dinner party. This is the bottle to keep on hand for nights when you want to impress a crowd.
Organic and biodynamic farming practices, dry-farmed, hand-harvested, native yeast fermentation in French oak barrels (12% new) for 10 months, no malolactics fermentation.
2018 Domaine Alain Burguet Chambertin ‘Clos de Bèze’ Grand Cru
If you know, you know. ‘Clos de Bèze’ is the most prestigious and sought-after Grand Crus in Gevrey-Chambertin. For collectors, this wine is a great investment. It will only continue to appreciate in value as it ages over the next 10-20 years.
Practicing organic viticulture, hand-harvested, native yeast fermentation, unfined/unfiltered and only 100 cases produced.
2020 Los Vascos Carmenère ‘Cromas’ Gran Reserva
Cromas Carmenère, with Chile’s signature grape variety, has captured the breadth and ruggedness of its environment, with the unique red hues of the Andes Mountains to the ocean beyond. Its dense, dark purple juices can be found like ink marks on the hands of their growers. Its aromatic palette is as wide and generous as nature itself.
sustainably-farmed, hand-harvested, 50% in French oak barrels over 12 months
2023 Hundred Suns ‘Old Eight Cut’ Willamette Valley Pinot Noir
The Old Eight Cut refers to a diamond cut dating back to the 1400s using simple tools and few cuts to enhance the natural brilliance of the stone without disguising its true nature.
The first sip shows a center point of sweetness that is buttressed by dark red fruit, ripe tannins and a hint of nori that give the wine a serious edge. With air and time, the sappy spicy notes that come from partial whole cluster fermentation resonate on the finish, making this wine one with incredible depth that will drink well now and over the next 10 years.
Sustainable farming practices, dry-farmed, native yeast and partial whole cluster fermentation