The Aaron Burr of Italy. (Although in the Val d'Aosta where this comes from they are practically French.) Many of the apples come from formerly abandoned orchards that have never seen pesticides in their entire history. Funky and refreshing with a touch of fruitiness.

Off-dry cider. Bordatto’s cider maker began his career as a winemaker and those wine making skills are present in this cider which is made with up to 19 hand-harvested heirloom apples, each fermented separately. The cider also employs native yeasts, which are used to naturally ferment the cider in stainless steel for 3 months, followed by a 3 month aging in the bottle.

Pale orange-pink. Vibrant red berry, rose oil and blood orange scents are sharpened by intense mineral and peppery spice notes. Sappy and incisive in the mouth, offering intense raspberry, bitter cherry and orange zest flavors that show a suave marriage of power and delicacy. Finishes taut, minerally and very long, leaving behind a suave suggestion of candied flowers.

Chateau Margui Rose Coteaux Varois en Provence is a beautiful light pink in color and offers wonderful aromas of fresh wild strawberry, cherry and peach with nice minerality, a hint of spice, perfect balance and silky texture. This delicious blend of Cinsault and Grenache is perfect with food or simply a glass by itse

The vineyard faces south-west, and the vines are very old, at least 80 years of age. This site yields wines that are upfront and very Atlantic: incredibly aromatic, fresh, floral, and spicy, with deeply mineral, cherry/kirsch fruit. The wine was fermented with 100% whole grape clusters and raised for 11 months in older 500 liter barrels.

The buzz about the Ribeira Sacra region is only going to get louder when people taste wines like this. The region seems to be spearheading a new direction in Spanish wine towards lighter, fresher, silkier reds with lower alcohol and an appetising dryness that makes them so versatile with food, showing more of an affinity with the textural fragility of Pinot Noir for example.

This low yielding rhone varietal displays vibrant floral qualities and a bouquet of peaches, pineapple and apricot. Crisp mineral notes and spice on the finish.

20% new oak, but unlike others it does not see any aging in foudres. It has a more strict and linear bouquet than its siblings, subtle notes of wet limestone and apple peel developing, a faint marine scent backing it up. The palate is subtle, tightly wound but very balanced, a more nuanced take on the vintage with a very harmonious, spice-tinged finish that is an absolute treat

The fruit is sourced from the heart of the Loire Valley in vineyards located between Anjou and Tours. The soils here are composed of gravel and schist which provide ideal drainage and impart a distinct mineral quality to the wines. Vinified only in stainless steel tanks, Deux Moulins is an amazing value and a delicious wine to enjoy anywhere, anytime.

Atavus was planted in the late 60's in a clearing at the end of the ridge overlooking the town of White Salmon, the Columbia River and Mt. Hood. At 1800 feet, the site is one of the coolest in the Gorge and deeply influenced by Alpine weather systems originating on Mt Adams. This is the first bottling from a solera of skin macerated Gewurztraminer.

Great value. The fruit was cropped around one and a half to three tons per acre and fermented in small lots with a variety of yeasts that were chosen to bring out the fullest expression of the fruit and create a wine that will be pleasurable to drink young. The finished blend is a wine that is fruit-forward and well balanced: enjoyable with a variety of foods, or on its own.

Serve chilled. Traditionally, Basque cider is poured from a bottle held head high into a glass held mid-thigh. A small portion is poured and the cider aerates as it hits the glass. It should be consumed in one gulp and poured again.

Pato Feo, a cider fermented with a brettanomyces yeast strain and barrel-aged on cherries for over a year, with notes of tart cherries, earth, oak, a rounding acidity and balancing dose of brett, this cider is designed to push the boundaries of the cider market in Colorado.