Passopisciaro Passorosso
$70.99
Formerly Passopisciaro, Passorosso is made from the grapes of Nerello Mascalese, blending across different altitudes and soil types. This wine is a holistic expression of the breadth of flavors that Etna can produce with a character that distills this unique growing environment in a glass, reflecting the variations of each vintage. The wines age in large, neutral oak barrels and are unfiltered, presenting an interpretation of nerello mascalese that is bright, pure, red-fruited, mineral, and herbaceous, and with age, it begins to lose its color and gain exotic aromas of camphor, sandalwood, and spice. The first vintage was in 2001. Starting with this vintage, Passorosso has been designated Etna Rosso DOC.
Andrea Franchetti arrived on Mt. Etna in 2000 as one of the first of the modern wave of producers arriving on the volcano. There he found seventy to one hundred year-old, bush-trained vines across the northern side of the volcano across a variety of optimal sites between 550 and 1,000 meters (1,800 to 3,300 feet) above sea level. The grapes are taken from various contrade (crus) of Malpasso, Guardiola, Santo Spirito, Favazza and Arcuria; generally, the higher crus are on a more gravelly soil, the lower ones in a deeper powder made with more oxidized, older lavas.
Barraud Pouilly Fuisse 1er La Marechaud
$75.99
High-quality Pouilly-Fuisse from a highly regarded producer; rich, complex, and brimming with minerality.
Rafael Palacios Louro do Bolo
$46.99
Louro do Bolo is fermented naturally in 35 hl foudres and aged on the fine lees for 4 months before bottling. The result is a wine that is clear and precise, with a fine minerality buried in a nicely textured base of fruit, it bears a resemblance to Chablis, in part due to its bracing minerality. It's 100% Godello from Galicia, Spain, and this winemaker is producing some of the most sought-after white wines in the country.
Rafael Palacios As Sortez
$103.99
As Sortes is made from old vines that are located within six parcels in the northern end of the Bibei Valley that were planted in the late 1970s and early 1980s. These parcels are worked organically with some elements of biodynamics as well. The grapes are fermented and aged in mostly used 500 L oak barrels for 8 months. It's very rare and is a contender for one of Spain's finest white wines.
Felton Road Chardonnay Block 6
$89.99
Vincent Pinard Sancerre
$52.99
The Sancerre Cuvée Florès is Domaine Vincent Pinard's flagship calling card. Sourced from vines grown on stony, chalky soils in and around the town of Bué, green harvested, hand picked, fermented using native selected yeasts and then vinified in oak vats and stainless steel. This is a paragon of fine Sancerre, a model of purity, intensity and balance.
Foradori Morei Cilindrica
$74.99
At the age of just 20, Elisabetta Foradori (above) found herself in charge of the family winery, based in the foothills of the Dolomite Mountains in Trentino, way back in 1984. It’s been quite a journey for her, and over time she has moved in a more natural direction, looking to get the ultimate expression of the place and the main variety here, Teroldego. In pursuit of this expression, she converted to biodynamics in 2002, and was certfied in 2009. There are 28 hectares of vines here, with three-quarters of this Teroldego (they did a mass selection and so now have 15 different clones, plus grew some from seeds), plus Manzoni Bianco (a cross of Pinot Blanc and Riesling), Nosiola and Pinot Grigio, with production around 150 000 bottles a year. These vineyards are surrounded by mountains, and there are two main soil types: calcareous clay and alluvial. While many in the region grow on a high-yielding pergola system, most of her vines are vertically trellised. Since 2012, Emilio, one of her four children, has worked with her, and she has gradually taken a more natural direction. Part of this direction is a move towards using clay. Elevage is in a mix of large wood (oak and acacia), and increasingly these clay amphorae (tinajas from Spain, which are unlined). Jamie Goode
Podere Sapaio di Sapaio
$129.99
Dark ruby red colour. the nose is filled with ripe berry, vanilla, and blackberry aromas. The palate is full bodied with big, juicy tannins and long rich finish. Best served with beef filet mignon and braised lamb.
50% Cabernet Sauvignon, 10% Cabernet Franc, 30% Merlot, 10% Petit Verdot. 18 months in french oak barriques and 10 months in bottle.
The philosophy of Podere Sapaio is to experiment and innovate: searching for new expressions of Bordeaux vines in Bolgheri, to produce wines that are strong, elegant and long lasting at the same time. The name Sapaio come from an ancient Tuscany vine. It was purposely chosen to exalt the local origins of the product beginning with its name. The crown on the trademark for the Podere Sapaio is a tribute to the nobility of the wines and the land, which are always respected in the work that is carried out in the vineyard and in the cellar.
M & T Nicasia Blanco
$39.99
"A remarkable Verdejo showing a separate approach with an oak élevage that introduces nutty and honey’d and sherry like oxidative notes to a palate of ripe stone fruit, citrus, and pineapple supported by anise, almonds, and baking spice. The 10 days spent on the skins adds a touch of grip to the palate accentuating the layers of textured acidity, unctuous body, and leesy roundness." - Vino al Vino (importer)