Normally found on and near Mt. Etna, this is a completely different expression of this indigenous Sicilian variety. It was oenologist Fabrizio Tomas that had the idea to plant Nerello Mascalese on this terroir close to Palermo on the other side of the Island from Etna. Produced by Massimo Gregorio, who’s family has been making wine at this estate since 1730.

Reminiscent of a wine for Jura or Burgundy, layers of fresh flowers, candied red fruit and hints of minerals are a few of the aromas and flavors to be savored in this quaffable anytime off the day red! 50/50 Sangiovese/Ciliegiolo blend raised exclusively in tank, it's almost more rosé than red, with delicious notes of black cherry, earth, and licorice.

A ripe, low-production vintage in the Veneto, 2012 gave the Quintarelli estate limited but very healthy berries for its Expressive, satisfying, weighty and accessible Primofiore embodies the velvetiness and opulence of the year. Juicy, succulent red and black fruits dance with notes of cola, cigar wrapper, spice, dried rose petals, and fruit compote in this elegant, rich wine.

Sweet aromas of black cherry, licorice, white pepper and flowers. Moderately dense, supple and lush, offering fresh flavors of medicinal black cherry and minerals. Finishes smooth and long, displaying a lightly sweet personality and a strong, lingering hint of pepper.

Young vines from the mountainous northern reaches of Piedmont. Direct press, aged in steel. Floral and full-bodied, with ripe red fruit on the palate, saline minerality, bright snap of acidity and an herbacious finish to let you know it's still Nebbiolo. On the fruitier side of dry.

Produced by the nuns in limited quantities, this pale red is made from young Ciliegiolo and Sangiovese vines (10 years old) fermented and aged in stainless steel. The name "Benedic" means "a request for a blessing" as the nuns live a coenobitic style of living. Benedic is used as an everyday greeting among the nuns and a perfect name for a wine meant for everyday enjoyment.

Ovum is a side project from two Oregon wine industry professionals, focusing only on white wine grapes on the fringe of Oregon's Pinot Noir-dominated scene: Gewurztraminer, Muscat, and Riesling. Yes, they do have a concrete egg--but there's a deeper meaning to their moniker.

An ancient field blend of at least 10 red and white grapes. It is the only vineyard in the area, located in a wild and uncontaminated area rich in biodiversity. A fuller-bodied rosé from Sicily you should drink with just a slight chill. The structure of the wine makes it a great wine to pair with a plate of cured meats and cheeses.

Time to rock with this new, lightly oaked cuvée from Esclans, a fresh, bright, full wine with forward fruit. Despite its alcohol, the wine has a light touch with a hint of pepper and rounded red fruits making it ideal for food.

Vines averaging 20 to 50 years in age. All estate fruit grown on steep hillsides. Soils are a mix of sand, limestone and clay. Harvested in August, wine fermented at very low temperature for several weeks. Estate bottled. Intense, vibrant and fresh aromas of pear lifted with heady floral notes. Zingy citrus and juicy fruit on the palate, with a long light finish.

The Meursault Genevrieres is a classic and a further notch up the quality ladder. It’s made from a plot located in the middle upper part (Dessus) of Genevrieres – Bouchard Pere et Fils is the largest owner on Genevrieres with a 2,65 ha plot. The bouquet is vibrant and energetic with a fine stony minerality.

Light-bodied, with flavors of cherry and ripe raspberry. Silky tannins on the finish. Great value.

Youthful fruit aromas of strawberry, redcurrant and pomegranate lead to a refreshing palate full of cherry fruit and a light acidity. A soft finish on the back of the palate gives a lovely, approachable balance to this very dry and drinkable Cava.