Anne-Sophie Dubois is a part of a young generation redefining the identity of Beaujolais. Born and raised in Champagne, she caught the wine bug early and spent her formative years learning the ropes in Burgundy. Fleurie has provided Anne-Sophie a canvas of old vines granitic soils and a style that favors a Burgundian approach to vinification over carbonic maceration

Sourced from three separate estate vineyards in Meursault proper. Pressed full cluster; fermented on indigenous yeasts in stainless steel. Aged in older French oak barrels. Unfined and unfiltered. Aromas of lemons, white fruits, light herbs, lemon
zest. Good volume and texture....a staff favorite.

A cool but ripe nose features notes of white flowers, citrus, oyster shell and soft wood hints.There is good size and weight to the notably rich medium-bodied flavors that display noticeable salinity on the vibrant, balanced and lingering finish. This is a quality effort that should drink well on the younger side

From the Thistledown Winery, this wonderful Cabernet comes from Langhorne Creek, a vineyard region near Adelaide in South Australia. The clay and alluvial soils here yield a Cab rich in texture and flavor, with plum, blackberry, dark chocolate, and cherry, backed by a classic Aussie burst of spicebox, mint, and pepper.

Il Censo is a Sicilian estate that has been in the Gargano family for generations, but only recently rejuvenated with the help of famed winemaker Giampiero Bea. With all natural viticulture, this nearly-amber wine (Praruar means ‘golden’ in Albanian) is a gorgeous expression of terroir, rich Mediterranean fruit, and the stunning complexity that comes from patient winemaking.

Iconic Bandol Rosé from vines up to 80 years old. Fermented spontaneously and aged on its fine lees almost exclusively in 100-hectoliter cement tanks, it is both structured and fine, with spice-laden fruit and a depth which very few rosés attain—even in this hallowed appellation.

A pet project of Patrick Cappiello and Pax Mahle, this wine was hand harvested and foot crushed before pressing. Fermented in concrete, aged in neutral barrel then racked to stainless steel before bottling. This is not your average white zin-fermented dry an extremely drinkable!

That Maxime Magnon is part of one of the most revolutionary wine movements in France. Magnon’s style reminds me of Jean Foillard’s in Morgon. Magnon is the southern Foillard. The wine’s fruit is delicious, lovely and deep. It is not inky, alcoholic, or torturously tannic. There is a lot of wine in the wine, and every moment is created to please.

Grown on the sandy soils of the Loire, this Rosé has wonderful aromatics and is the perfect wine to pair with all sorts of cuisine, although its ultimate purpose is to be drunk amongst friends, sitting in the shade! It combines the complexity of a red wine with the liveliness and brightness of a white wine; it is soft and perfumed, with good weight and presence.

Africa’s only indigenous red wine cultivar from parent grapes Pinot Noir and Hermitage (Cinsault). Stylistically the winemakers focus on the fruit and characteristics of the Pinot Noir. An elegant, well rounded wine with soft juicy tannins, the nose offers sweet spices, cassis and ripe berries, sugared orange peel, rooibos tea and a smoky charcuterie character.

South Africa offers some of the world’s oldest Chenin vines, in a myriad of terroirs, from some of the world’s most sophisticated and thoughtful winemakers. this bounty oftentimes comes to us at an exceptional value. The wine was aged for 11 months in a combination of new and seasoned French oak barrels. The wine can be enjoyed now, but will improve over the next 5 years.

Grapes were handpicked from 8 year old vines the grapes were delivered to the cellar, in the early morning, and whole bunch pressed into stainless steel tanks. the Chardonnay was racked to second fill French oak barrels for fermentation and the Pinot Noir was racked and fermented in stainless steel tanks. This results in a well balanced sparkling wine that is dry and lovely!

The wine macerates with its own skins for 12 days, so later the malolactic fermentation is made for 30 days in stainless steel deposits. Finally, it is aged in French oaks barrels. Red cherry color with a violet rim. On the nose it is extraordinarily expressive and fresh, with unique characteristics from the Tempranillo variety. On the palate it shows well structured tannins and balanced acidity with a long, warm and lasting finish.