Foradori Nosiola
$66.99
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
Nosiola is an ancient grape variety native to Trentino, at one time planted widely throughout the region but whose cultivation is now restricted to the Valle dei Laghi and the hills above Trento and Pressano. It is a variety that gives a strong expression of its character only when grown in poor soils, giving rise to wines of great delicacy and longevity. A varietal that is traditionally fermented on the skins. Foradori's Nosiola is aged 8 months on the skins in amphora. We love this Nosiola for its brightness, slight tannic grip, wild-flower and savory characteristics.
Bodegas Baron-Micaela Manzanilla
$33.99
"These are wines from musts of the palomino variety, obtained by gentle pressure and subjected to complete fermentation. The subsequent header at 15% vol. promotes biological aging, which must be carried out entirely in wineries located in Sanlúcar de Barrameda. The special microclimatic conditions of our winery located at the mouth of the Guadalquivir River, encourage the development of a flower veil with very peculiar organoleptic characteristics. This biological aging lasts for a period of three to four years and is carried out in American oak barrels through the traditional system of criaderas and solera. "Pajizo pale. Clean and intense nose with attractive notes of fresh grass, fruit and depth. The palate is fresh, with mild bitterness, very good acidity, with a simple but pleasant passage through the mouth."
Peter Wetzer Solmo Furmint
$41.99
"Peter Wetzer grew up in a winemaking family, and while he studied the world of wine he came to realize he vastly preferred the wines that were made more naturally. In 2007 he purchased five different vineyards around the town of Sopron, in the northwest part of Hungary. Sopron was formerly the capital of Burgenland, so it is not surprising that the Kékfrankos (Blaufränkisch) variety is so commonly found here. Peter works Kékfrankos on five different vineyard sites comprising 2.5 hectares and additionally has 1 hectare of furmint vines he planted himself near the Ság volcano, and another hectare of vines from a few different varieties like Pinot Noir. He works to have very healthy soil, with natural biodiversity, and minimum spraying with copper sulfate and a nettle tincture he makes. He believes in minimal intervention in the vines, never tilling the soil or trimming the leaves. All grapes are hand harvested, and the vineyards are all fermented separately."
"The grapes for this cuvée come from the eastern side of the Somló volcano. Soils here are Basalt, Tuffeau, and Loam as one might expect. The grapes are crushed by foot and then whole cluster pressed in an ancient and tiny hand cranked basket-press. The wine then ferments in neutral puncheon over the fall and winter. Once the wine is dry it gets racked into stainless steel for five months. A small amount of Sulphur is added at bottling." Juice imports
Rabl Gruner Veltliner Loess
$27.99
Rudi Rabl comes from a winemaking tradition that dates back to 1750. The love for nature and grapes, the ecological work in the vineyard with herbal plants and the knowledge of the professional processing ensure an excellent quality of the different types of wine. In the basement, modernity is combined with traditional values. Ecology is an important factor and the winery has been certified as “Sustainable Austria” since 2015. Among the highlights of the awards in recent years is the “White Winemaker” of the Year 2019 at IWSC in London, the two Decanter Trophy Winners Grüner Veltliner Dechant and Riesling Steinhaus, as well as the 2017 regional winner in the Riesling and Sauvignon Blanc categories. In addition, the winery was awarded “Winery of the Year” in Kamptal.
Saint Veran Chateau de Fuisse
$41.99
The VINCENT family—owner of Château Fuissé for five generations since 1862—assures the continuity of the domaine. Thanks to the transmission of the family’s savoir-faire gained over three centuries, each generation has added land, improved quality and enhanced the worldwide renown of the wines of Château de Fuissé.The Saint-Véran vineyards are located in the north of the appellation and are adjacent to Pouilly-Fuissé. Limestone and clay soils in this appellation yield wines that are at once firm, rich yet vibrant and pure with great minerality.
Domaine Reine Juliette Picpoul
$25.99
The Queen Juliet estate is located in the heart of Languedoc less than 10 kilometres from the shores of the Mediterranean Sea 50 km south of Montpellier. The vineyard enjoys a microclimate tempered by breezes and marine mists. Picpoul produces a crisp white wine that will make you long for a comfortable beach chair and some sand! The Picpoul de Pinet from Domaine Reine Juliette is fermented in stainless steel and released shortly after winemaking is complete in order to capture the freshness and youth of the wine. The nose has aromas of freshly cut grass, herbs, and salty air, with citrus fruits and minerality on the palate.
Piron Beaujolais Blanc
$31.99
Dominique Piron’s family has been growing grapes here since the 16th century, and Dominique took over the estate in 1971. Piron farms 45 hectares of vineyards scattered among several different crus in Beaujolais, namely Morgon, Chénas, Brouilly, Régnié and Moulin-à-Vent. He owns some parcels, rents others, and also buys 20 hectares worth of carefully selected grapes from their neighbours. Regardless of where the grapes are sourced, Piron is responsible for every aspect of quality control from the vineyard management to the marketing of the finished wine. They take such great care of each of their crus that even the simple Beaujolais and Beaujolais-Villages wines are carefully selected from single-vineyard parcels. Each of their terroirs is unique, yet they are all granite-based soils—the ideal grounding for the Gamay grape. Piron farms sustainably, although he has also been experimenting with organic methods to achieve a rich biodiversity in the vineyards.
Domaine De La Garreliere Sauvignon Blanc
$34.99
Made from 100% Sauvignon Blanc, grown in the limestone soil of the Loire Valley maintains distinctive aromas of gooseberries and other of grapefruit and with fresh, lively acidity that enforces the perfect crispness. With Sauvignon Blanc almost always dry, there is diversity within the refreshing, fruity and almost tart style that predominates these wines in the Loire. Showing the beautiful effect of terroir on wines. Perfect to pair with your favourite chevre. The domaine is biodyamic and the wine falls into the natural realm without tasting like kombucha. In fact more Sancerre-like than anything.
JJ Prum Wehl. Sonn. Spatlese
$98.99
Joh. Jos. Prüm needs no introduction to Riesling lovers, having already become a Mosel icon during the nearly five decades during which its namesake’s son Sebastien was in charge. Katharina Prüm has been active alongside her father, Manfred, since early in the new millennium, and the two of them perpetuate a house style that has itself become a Mosel archetype: wines of delicacy and restrained sweetness, but with legendary longevity. The Prüms personally don’t care to drink their own wines – even the Kabinetts – with less than a dozen, and usually many more, years in bottle. The wine comes over as initially subtle on the palate but develops more structure and cut as some zesty elements of grapefruit, fresh pineapple, and minty herbs come through in the slightly ample finish. This overall powerhouse expression of fruity-styled Riesling also offers incredible complexity and subtlety.