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  1. Tempier Bandol Rouge Cabassaou 2017
    $109.98
    Availability:In Stock
    HURRY, ONLY 3 LEFT!
  2. Jean Foillard Morgon Les Charmes Eponym 2017
    JS92
    WA93
    $39.98
    Availability:In Stock
    93 Points! The 2017 Morgon Eponym—which derives from the lieu-dit Charmes—wafts from the glass with aromas of cherries, dark chocolate, violets and rose petals. On the palate, it's medium to full-bodied, broad and fleshy, with a layered core, succulent acids and melting tannins. Open-knit and giving, this is a charming Eponym that's a touch more generous and sun-kissed than the 2016 rendition. - William Kelley, robertparker.com Learn More
  3. Meo-Camuzet Morey St. Denis 2017
    $79.98
    Availability:In Stock
    HURRY, ONLY 3 LEFT!
  4. Meo-Camuzet Gevrey Chambertin 2017
    $99.98
    Availability:In Stock
    HURRY, ONLY 3 LEFT!
  5. Emmanuelle Mellot Pouilly Fumé Dans le Miroir 2017
    $34.98
    Availability:In Stock
    Importer notes: Charming and ethereal, this mineral bomb is grown by one of Emmanuelle’s winery partners who works closely with her brother, Alphonse Mellot (Jr). The grower employs Mellot’s complete direction in organic methods and treatments but does not carry organic certification. It’s a blend of different sites with a bedrock constitution of approximately 50% chert (flint/silex), 25% on Kimmeridgian limestone marl (a stone composed of lithified miniature oyster-like fossils mixed with clay, sand or silt) and 25% “plaquettes de Villiers” (a very soft limestone) and clay topsoil with a lot of stones. The plaquettes are very well drained limestone bedrock (not always a specific quality of all limestone), which encourages earlier maturation of the grapes when compared to the chert and limestone marl soils. Vinification: Luckily for everyone, the grapes are vinified and aged in the Mellot family winery by Alphonse, a master technician of wine crafting. To avoid oxidation and reduce the level of added sulfites, the hand harvested grapes are pressed in an inert gas pneumatic press. The first sulfite addition is made in the grape must before primary fermentation. The yeast used for fermentation is cultured from the Mellot family’s grapes. Learn More
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