Mihovi Estate Keratsuda
$25.99
Keratsuda is a white wine grape indigenous to the Struma River Valley. The name Keratsuda is of Greek origin and translates to 'girl' in English. The grape has recently undergone a revival in Bulgaria and is known for its bright aromatics, typically offering notes such as ripe pear and apricot..
Mihovi Family Estate Winery resides in the Struma Valley region of Bulgaria, near the border with Macedonia to the west and Greece to the South. Mihovi is operated by father and son Stefan and Petar Mihov.
While not as well known in the Western world as France, Italy or Greece, Bulgaria has a wine-making history dating back over 4000 years to the time of the Thracians. That is slowly changing as the country fosters more ties with the European Union, allowing international trade to further develop and get the word out on how good Bulgarian wine can be.
Weingut Knoll Reid Gruner Smaragd
$76.99
There is hardly another vineyard that has shaped the perception of the Wachau as a serious high-quality wine-growing region as strongly as that of the Knoll family. Many generations of this family have dedicated their lives to growing wine: the first glass bottles were filled with Knoll wine in the 1950s, and the arguably most famous wine label in Austria – the family’s trademark baroque image of Saint Urban – first graced the Knoll wine bottles in 1962.
The family cultivates wine on sixteen hectares, and the names of his terraces have become common knowledge among both national and international wine drinkers: the Kellerberg, Loibenberg, Pfaffenberg and especially the Schütt yield the fruit for the famous range of Knoll Riesling and Veltliner, which are all clear, precise, mineral-rich and structured, frequently revealing their full potential after years or even decades.
Schramsberg Blanc de Blanc
$67.99
Schramsberg’s founders, Jack and Jamie Davies were determined to seek out a simpler, more meaningful life. In 1965, after a yearlong search, they discovered a run-down winery on the mountainside above St. Helena. The 19th-century Victorian mansion presided over the tangled remains of once-stately gardens and underground cellars. The historic Schramsberg property had been abandoned for years, but the Davies were looking for a challenge. On that day they decided Schramsberg would be brought back to life. The Davies had an ambition to make wine, but not just any wine. They were setting out to produce a world-class sparkling wine, and it was a lofty goal. Later that year, the 1965 Blanc de Blancs came to be, and would be the first commercial use of Chardonnay in American sparkling wine.
Screaming Frenzy Rielsing/Gewurzt
$25.99
Black Swift Vineyards is a wine venture based on the rapidly evolving regions of the Okanagan and Similkameen Valleys. While only around 9,000 acres, these regions are distinct in the world of wine for their ability to grow a diverse array of premium Vitis vinifera grapes from an assortment of macroclimates. From North to South and East to West, they see a multifaceted variety of soil types, topography, environments, and people.
Gerard Bertrand LHospitalet GV Rouge
$57.99
Located on the coast, Château de l’Hospitalet looks down on the Mediterranean from a height of a 100 metres. Having a semiarid Mediterranean climate with mild winters, the vineyard enjoys exceptional climatic conditions: the quantity of sunshine and the heat stored during the day by the limestone and released to the grapes at night, and the effect of the Mediterranean which reduces temperature differences and the altitude which counteracts the summer heat. Two types of soil contribute to the generosity, aromatic complexity and liveliness and freshness of this cuvée: the Gargasian marl-limestone at the foot of the cliff is rich in fossils and provides water to the vine stocks all through summer despite the absence of summer rain; and the red Mediterranean soil from the Barremian period, formed on compact grey-blue limestone and reclaimed from the garrigue, enables the production of rich and concentrated wines. It's a blend of Syrah, Grenache and Mouverdre.
Escala Humana Malvasia
$35.99
Escala Humana is the personal project of husband and wife team Ayelén and German Massera. The winemaker for Matias Michelini since 2016, German has been making wine since 2003. His resume includes stints at some of the finest wineries on the planet. With Escala Humana, Ayelén and German have chosen to focus on parcels of old vines planted to unconventional varieties like Bequignol. All of their wines are made as naturally as possible with minimal intervention.
Blue Mountain Chardonnay Estate Cuvee
$39.99
Blue Mountain is the wild and respected territory of which the Mavety family are blessed to be the guardians. As a family business with a strong connection to the South Okanagan site, the goal of Blue Mountain Vineyard and Cellars is to realize the potential of the individual sites of the land in which the grapes are grown. Overlooking and tending, the Mavety’s life work is an ongoing process of creating something simple yet powerful, to be expressed in the glass and enjoyed. The philosophy of Blue Mountain is to focus on the potential of each variety, continually improving its range across Pinot Noir, Chardonnay, Gamay Noir, and Traditionnelle Methode sparkling wine.
Blue Mountain’s strong focus on viticulture across the site allows for an increased representation of individual terroir when the grapes reach the winery.
Rougeot La Monatine
$76.99
In the center of Meursault village, Pierre-Henri Rougeot has been quietly producing impeccable, minimal intervention, low-sulfur wines since he returned to the family domaine in 2010. The 18th century stone cellar was originally built for the Hospices de Beaune to press fruit from the adjacent orchards, and was purchased Pierre-Henri’s great-great-grandfather in the 19th century. Today, the orchards have been transformed into an elegant garden and stamp-sized monopole vineyard, and the cellar has been renovated to comfortably hold two vintages from Rougeot’s 13 hectares of vines in and around Meursault.
Pierre-Henri’s experience traveling throughout France gives him a unique vision that hews strongly to Burgundian tradition, marked by a soft touch inspired by the vins natures made by his friends in Saumur, Cahors, and beyond. Today, the Rougeot vineyards are farmed organically, and Pierre-Henri’s minimal sulfur vinification effortlessly balances a natural wine approach with traditional Burgundian technique to create wines with energy and balance.
While all of the wines are vinified sans soufre, each barrel is tasted regularly throughout élevage. Small amounts of SO2 are added when needed to individual barrels. When possible, Rougeot keeps each barrel completely sans soufre and bottles it under the alternate diagonal stripe label, though these quantities are always very limited for the village and premier cru wines.
Rougeot Grandes Gouttes
$76.99
In the center of Meursault village, Pierre-Henri Rougeot has been quietly producing impeccable, minimal intervention, low-sulfur wines since he returned to the family domaine in 2010. The 18th century stone cellar was originally built for the Hospices de Beaune to press fruit from the adjacent orchards, and was purchased Pierre-Henri’s great-great-grandfather in the 19th century. Today, the orchards have been transformed into an elegant garden and stamp-sized monopole vineyard, and the cellar has been renovated to comfortably hold two vintages from Rougeot’s 13 hectares of vines in and around Meursault.
Pierre-Henri’s experience traveling throughout France gives him a unique vision that hews strongly to Burgundian tradition, marked by a soft touch inspired by the vins natures made by his friends in Saumur, Cahors, and beyond. Today, the Rougeot vineyards are farmed organically, and Pierre-Henri’s minimal sulfur vinification effortlessly balances a natural wine approach with traditional Burgundian technique to create wines with energy and balance.
While all of the wines are vinified sans soufre, each barrel is tasted regularly throughout élevage. Small amounts of SO2 are added when needed to individual barrels. When possible, Rougeot keeps each barrel completely sans soufre and bottles it under the alternate diagonal stripe label, though these quantities are always very limited for the village and premier cru wines.