| Via De La Plata Cava | Almendralejo, Spain | 90% Garnacha 10% Pinot Noir | ||
| 2017 Dominio del Urogallo 'La Fanfarria" | Asturias, Spain | Albarin, Albillo | Asturias is intensely defined by monastic tradition, unique grape varieties (red verdejo, carrasquín, albarin…) and prefiloxeric vineyards. This winemaker has an intense personality, plus a willingness to produce the kind of wines he loves refined, aromatic and pure. He has accomplished in Asturias how to respect the symbioses between the soil, the climate and the local grapes |    |
| 2018 Correcaminos | Rioja, Spain | 100% Tempranillo | A fresher style of Tempranillo from winemaker Ismael Gozalo , this wine comes from a vineyard in Rueda planted on slate soils. This wine goes through a short period of semi-carbonic maceration (8 days) before resting in stainless steel tanks. The 2018 vintage of Correcaminos has medium body and ripe red and black fruit on the palate, and is still fantastically chillable! | |
| Xérico | Viñaspre (Rioja), Spain | 80% Tempranillo 20% Viura | 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. | |
| Roederer Brut Premier | Champagne, France | 40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier | Delicate and elegant. Its reserve wines bring rich round flavors that make it vibrant, fresh and generous. The wine has a fresh festive finesse. The wine has structure, richness and length. It is a full, complex wine that is both modern and powerful, whilst remaining a great classic. Pair with langoustines or shellfish, honey and brioche, terrine of foie gras with almond jelly. |     |
| Hubert Soreau Le Clos L'Abbe | Champagne, France | 100% Chardonnay | Hubert Soreau is is a vigneron whose wine exemplifies the dedication of small growers to producing distinctive Champagnes of terroir. Farming .49 ha near Epernay without chemicals, he produces tiny amounts of wine which ages in wood, sees long less aging under cork, and extended time in the cellar before release. This is a treat for fans of leesy, chalky Champagnes. Great! | |