Ken Wright William Valley Pinot Noir
$55.99
Established in 1994 in Oregon, Ken Wright Cellars produces a single vineyard Pinot Noir from 13 different vineyard sites in the Northern Willamette Valley. This beautiful example will show you why these wines are so beloved!
Astobiza Gin
$79.99
This highly regarded Spanish Gin is a take on the traditional London Dry style and includes 11 total botanicals including lemon, grapefruit, strawberries, locally sourced wild juniper berries, basil, ginger, and more. 40% ABV.
Stiegl Zitrone Radler
$4.99
Light lemon candy notes on a light malt base. Low alcohol, and easy drinking, just like a radler should be!
Lapierre Morgon Raisins Gaulois
$39.99
A fun, fresh, well-priced red wine made from Gamay grapes by one of the top organic producers in Beaujolais. This pretty red is simple and straightforward and delicious. A wine of thirst par excellence! Marcel Lapierre, who died in 2010, was a major force behind the natural wine movement that has been sweeping the globe. His son and daughter, Mathieu and Camille, now heads up the winery, making fruit-forward wines with minimal intervention.
Tokaji Classic 6 Puttonyos
$159.99
Located outside of Mád— the “Capital of Sweet Wines”— the vineyards of Tokaj Classic comprise 8 hectares in two of the very first classified Grand Cru vineyards of the world, Királyand Betsek. The winery is managed by two classical musicians, and unlike wineries in other regions, creates wine employing a completely unique and highly complex methodology practiced only in Tokaj. Winemaker, Imre Galambosi, was born into a family fully immersed in the Tokaji wine world, where they have been producing wines in the region for 1000 years. This production uses wild yeast for fermentation, fermenting wines slowly in stainless steel. This is their 6 puttonyos Tokaji (150gL), which has won six consecutive Gold Medals at the International Wine and Spirits Competition (UK). It has an elegant complexity and is a beautiful expression of their grand cru terroir.
Cadenhead Original Ben Nevis 11 Year
$129.99
This 2012 vintage Ben Nevis was bottled from Bourbon Casks after 11 years at 46%.
Drumshanbo Gunpowder Irish Gin
$63.99
This brilliant and complex gin is versatile and delicious. The botanicals used include:
Meadowsweet, Cardamon, Juniper, Coriander, Angelica, Orris, Caraway, Star anise, Gunpowder tea, Lemon, Grapefruit, Kaffir lime.
Ochoa Gran Reserva Magnum
$91.99
This is a Magnum / 1.5 Litre bottle of the Ochoa Grand Reserva.
"Ochoa Gran Reserva is a reference of our winery and our family. is produced only in exceptional harvest years. Ochoa Gran Reserva is the result of an exhaustive selection of grapes in the vineyard. It’s the best of our best. We only make it in good years and the quantity varies.
It is an elegant, rounded wine with delicious tannins, aged long enough in the cask and in the bottle to become a Gran Reserva.
Made from Tempranillo, Cabernet Sauvignon and Merlot grapes from vineyards El Secadero, La Milla and Montijo. It ages for 8 years in the winery, where the first 2 years ages in American and French oak barrels of 225 liters and the rest of the time in bottle until it reaches the moment to start drinking it. Of course this wine can still improve in the bottle. We estimate its potential in 10 more years once it is released into the market, so approximately 20 years since its harvest."
Duplessis Chablis 1er Montmains
$96.99
The 2017 Chablis Montmains 1er Cru has a crisp and taut, slighty austere bouquet that takes time to get warmed up in the glass, retaining those classic flint and smoke aromas. The palate is fresh and vibrant with a fine bead of acidity, touches of orange rind and dried apricot with a gentle, caressing finish that seems to just " wash over" the senses.
Organic farming and natural winemaking are not the first things to come to mind when thinking of Chablis. Industrial farming is commonplace, with chemical pesticides and mechanical harvesting in the vines and lab yeasts and other winemaking tricks in the cellar. There are, however, a few producers working against the norm, farming with respect for the earth and employing traditional methods in the cellar. Lilian Duplessis not only farms organically (certified as of the 2013 vintage), he continuously succeeds in making some of the most profound, energetic, and simply delicious wines that Chablis can offer.
Chablis is a region well-known for its unique Kimmeridgian soils. Light gray in colour (almost white, in fact) and limestone based, the soils formed around 150 million years ago. These soils are rich with Exogyra virgule – tiny oyster fossils from when the region was underwater, which give a sharp, mineral aspect to these famed wines.
Lilian is the second generation of vignerons to farm 9 hectares of old vines planted by his father, Gérard, and produces wines from the Village level as well as some of the most prestigious Premier and Grand Cru vineyard sites. His philosophy for working in harmony with the earth translates to how he works in the cellar: native yeast fermentations, long lees ageing in stainless steel tank followed by a six-to-eighteen month (depending on the vintage) elévage in neutral oak barrels before being bottled with a minimal addition of sulphur.
These are powerful wines that are built for ageing and will reward patient cellaring.