Mas Blanch i Jove Sao Expressiu

$37.49

These family-owned organic vineyards are located in Les Garrigues, on the western border of the Priorat region, a mountainous area more than 700 meters above sea level. The uniqueness of the vineyards’ soil, the low rainfall, the ample sunshine and the significant temperature differentials between day and night allow them to obtain a product of exceptional quality. Made from a blend of  Grenache, Cabernet Sauvignon and Tempranillo, this wine packs a punch. Complex aromas, elegant and mature with highlights of red and black fruits, accompanied by a blend of balsamic and aniseed flavours that provide a distinct freshness. Cocoa and vanilla are there, but subtle. Soft yet potent on the palate, consistent and elegant with an emergence of forest fruits and sweet spices. Good acidity, elegant, tasty with soft tannins. Velvety and fresh tannins. An expressive wine that talks to you. One of the best from the region of Costers del Segre! Enjoy with big red meat, stews, hearty vegetarian fare, and on its own. 

St Antony Nierstein Riesling

$28.49

St. Antony is a top-shelf riesling producer, making high-quality wine since 1912. The ultra-modern winery they built sits on top of cellars that hold decades of premium riesling, a white grape that ages as well, if not better, than any first-growth Bordeaux or Burgundy (and for a lot less). These are dry wines, brimming with minerality and acidity, and three of the four we received are GG (Grosses Gewächs), the grand cru designation for dry German riesling. They are situated in the town of Nierstein, a charming village that is effectively the epicentre of wine in the Rheinhessen. Praised by critics and adored by riesling lovers, these are beautiful, mineral-driven wines that are delicious now and even better over time.

Aubuisieres Le Petit Clos

$29.74

Formerly known as Domaine Bernard Fouquet, until Bernard retired in 2021, handing the reins to Charles Lesaffre. Charles is the grandson of Gérald Bruley des Varannes, the man from whom Bernard's father André acquired his first vineyards, thereby bringing the story of the Domaine full circle. An avid practitioner of viticulture and oenology, Charles joined Bernard as an associate in 2019. Two years into his tenure, Charles has emphasized organic and biodynamic practices. Charles has continued, as Bernard before him, to capture the unique Vouvray mineral tones, along with the wonderfully balanced expression of fruit of the Chenin Blanc grape, in his wines.

The grapes come from a tiny parcel in the Loire Valley called Petit Clos, which boasts four-decade-old (and more) vines of Chenin Blanc. The clay-limestone soils help produce a dry, rich and powerful white. Best served with goat cheese, chicken salad or rich fish like salmon or sea bream.

Podere Forte Petruccino 2022

$93.74

This bold red is made from 100% estate-grown Sangiovese, grown at 430 meters in the Val d'Orcia, Tuscany.

The Val d’Orcia, a UNESCO World Heritage Site since 2004, encircles the Podere Forte. The estate was founded in 1997 by Pasquale Forte, a visionary entrepreneur who has created a balanced system where every element complements the others, following the principles of organic and biodynamic agriculture. The old concept of the corte romana has been recreated on the 500-ha estate: a place where people, plants and animals coexist in harmony and sustainable self-sufficiency. Wine is the main focus, but Podere Forte is also synonymous with the breeding of Cinta Senese pigs, Chianina cattle and Suffolk sheep, as well as various other farm animals, all living on biodynamic feed. Podere Forte produces its own fertilizers and compost using vine prunings and fallen timber from the woods. The pigs eat acorns and chestnuts in the woods where they roam freely, the bees pollinate the flowers and aromatic herbs in the botanic garden where the hives are. The olive groves cover around 26 hectares and in 2020 production of the first varietal oil, from the Frantoio variety, started.

Boischampt Beaujolais Blanc Jullie

$33.74

100% Chardonnay from vineyards located in the north of Beaujolais, near the village of Emeringes.

A human adventure, a passionate adventure, an encounter. The meeting between Antoine Romero and an Australian Japanese couple passionate about vines and wine: Yuko and Bob Harris. The discovery of a region where viticulture dates back to Roman times. The discovery of a domaine created in 1642, blending modernity and tradition, intuition and meticulous work. Their Beaujolais wines are in the process of being certified organic or already certified as organic. Vinified with natural yeasts and without sulphur. They join the ranks of Lapierre, Sylvain Martel and Anne Sophie Dubois in the concentration and refinement of these wines.

St Antony Pettenthal Riesling GG

$50.24

St. Antony is a top-shelf riesling producer making high-quality wine since 1912. The ultra-modern winery they built sits on top of cellars that hold decades of premium riesling, a white grape that ages as well, if not better, than any first-growth Bordeaux or Burgundy (and for a lot less).

These are dry wines, brimming with minerality and acidity, and three of the four we received are GG (Grosses Gewächs), the grand cru designation for dry German riesling. They are situated in the town of Nierstein, a charming village that is effectively the epicentre of wine in the Rheinhessen. Praised by critics and adored by riesling lovers, these are beautiful, mineral-driven wines that are delicious now and even better over time. All of their wines are certified biodynamic as well.

Poggio al Sole Bianco Sanigiovese

$24.74

Poggio al Sole lies in the very heart of Tuscany, in the bucolic countryside between Florence and Siena, between the towns of Tavarnelle Val di Pesa and Greve in Chianti. Documents in the archives of the ancient abbey of Badia a Passignano nearby testify to the claim that wine and wine oil were produced on this estate as early as the 12th century.

 The grape growing and wine making tradition of the Davaz family goes back several years. With the loving care of the owners and nature’s blessing the great wines of Poggio al Sole are born. The modern equipment and a constant temperature in the wine cellars ensure that the most scrupulous care and attention can be given to the grapes during the journey of wine making.

Boischampt Julienas Cerisiers

$43.34

Producer Description

"Juliénas is located on the granitic foothills of the High Beaujolais, on steep slopes ranging from 20% to 45%. The land is poor and particularly suitable for growing grapes. The structure of the subsoil gives a natural tannic power to the wines of the appellation that must be mastered to develop quality wines."

Romero and Harris aren't the surnames you would expect to find in the heart of Beaujolais. This Domaine was first created in 1642, and is now under the guidance of Antoine Romero and an Australian Japanese couple passionate about vines and wine: Yuko and Bob Harris. The partner's Beaujolais vineyards and wines are in the process of being certified organic. Vinified with natural yeasts and without sulphur. Thanks to the group's skill and care, Domaine De Boischampt has joined the ranks of Lapierre, Sylvain Martel and Anne Sophie Dubois with the concentration and refinement of these wines.

Oddero Moscato D`Asti

$29.99

Oderro is one of the oldest and most respected producers in Piedmont, famous for their exceptional and long-lived Barolos. They also produce Moscato d'Asti, a sweet, fizzy low-alcohol (5%) wine that is perfect with brunch or any other occasion that calls for something fizzy and delicious. It is pale yellow in colour with a fragrant and aromatic bouquet along with light notes of mandarin, grapefruit, white peach, flowers and sage. It's refreshing, sweet and aromatic on the palate. This wine pairs well with the desserts in the best Italian tradition. We recommend it for more daring pairings and more intense flavours: certain cheeses that are not overly seasoned, salami and figs, or as an aperitif. Some venture as far as grilled prawns. In the olden days, a typical Italian snack was bread, tuma cheese (made with sheep's milk) and Moscato. Who are we to argue?

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