White stone fruit immediately dominates the bouquet and is contrasted by straw, Meyer lemon zest and jasmine. Kiwi and honeydew melon are very pronounced up front with a big finish of aged Goat Gouda and Asian pear. 100% Barrel Fermented, 100% Wild yeast fermentation PRODUCTION
230 cases

Disgorged in April 2018 with five grams per liter dosage, Gimonnet's 2010 Brut Blanc de Blancs Cuvée Fleuron is showing very well, unfurling in the glass with aromas of white flowers, lemon oil, mandarin, fresh hazelnuts and oyster liquor. It's medium to full-bodied, elegantly textural and incisive on the palate, with ripe but racy acids, and a crystalline core of fruit.

Vibrant, elegant, refreshing. Red fruit with touches of spiciness and white pepper. Made to be consumed in enormous quantities and with lots of joy. This is the types of wine that people fell in love with 50 years ago before everyone got so serious. Just enjoy knowing you are chugging something of amazing pedigree.

1942 is Don Julio’s premier Anejo tequila. Only the best Blue Webber plants are hand selected for their premium quality. The agave is then slow cooked for a minimum of 72 hours and carefully aged until it reaches an exceptional level of quality. Vanilla and sun ripened tropical fruits embrace the pallet for a one of a kind tequila tasting experience.

The wine combines the unique style of the Sicilian terrain and the floral, citrusy characteristic of the grapes. Unadulterated pleasure while preserving and protecting the planet.

Bright, fresh and citrus notes of lemon and Clementine. Dry, light and crisp, this is an ideal patio wine.

Concentrated oak aromas and flavors are the hallmarks of this medium-bodied, full-flavored and attractively priced wine. Lush plum and black-cherry notes vie for attention, but oaky accents like cedar, nutmeg and cinnamon stay in the forefront from the aroma through the soft texture to the finish

Grown from Silvio Messana's estate vines, averaging 20 years of age and planted to clay and marl. Tïn means clay in Arabic, reflecting the clay amphorae that the wine is fermented and aged in. The maceration is extended, reaching to 10 months, and fermentation is all on indigenous yeasts.

With the Atlantic Ocean to the west and the Pyrenees to the south, Gascony's characteristic microclimate influences the
coolness and aromatic typicity of the region's wines. On the terroir of Armagnac, Merlot, Tannat, and Cabernet Sauvignon
grapes combine to lend an aromatic freshness and a light, elegant character to this wine.

The wine is deep, clear glossy red with purplish shades. On the nose it is complex, intense, spicy, with evolving aromas thanks to the oxygen exposure. In the mouth the wine is dry, warm, fresh, quite tannic and savoury. This is a balanced well-structured wine, intense and persistent in taste. Aged in American oak barrels for 42 months.

Entirely hand-harvested. Whole clusters are gently pressed. Following natural alcoholic and malolactic fermentation, a second fermentation is done in bottle to produce CO2; méthode champenoise. Aged 24 months on hand-riddled slats.

A highly seductive crisp and complex blend of mostly Grüner Veltliner and some Chardonnay. Seemingly simple ingredients and techniques produce wines that are a far cry from stereotypical fruit forward expressions. His Hausmarke ("House Wine") comes across as the quintessential understatement: a highly complex and satisfying white, fresh and lively with notes of citrus & fennel.

Roberto Olivan's Xerico is yet another example of modern day Rioja looking back to its roots, producing something wholly original and delicious in the process. Fermented and aged in a combination of concrete and chestnut foudre for five months, this red shows savory dark fruits, a somewhat farmy though fresh aromatic profile.