As spring arrives and we begin to engage more with the natural world, we find ourselves more drawn to natural wines. When they’re made carefully, natural wines embody the exuberance and vitality of nature. And nobody in our portfolio does this more skillfully than the Mas Foulaquier.
St-Aubin may not be the secret source for white Burgundy it once was, but it’s not because of the quality. Soaring prices for Burgundy from its famous neighboring towns of Puligny, Chassagne, and Meursault mean that the spillover demand have nudged prices for St-Aubin well. But the quality has more than kept pace, and despite the demise of its anonymity, it’s still a source for exceptional value.
Red Burgundy is classically a study in finesse and understatement. Pinot Noir’s thin skin and clear juice enable remarkable subtlety, and at their best, Red Burgundies can be hauntingly beautiful. They’re rarely the loudest voice in the room, but often the most impressive. But as with most rules, there are exceptions.
In the dozen years since he took over his family’s domaine, Romain Collet has elevated its reputation as fast as any new generation we’ve witnessed. We’ve noticed it ourselves, but we’re not alone — writers from Vinous, Burghound and Robert Parker have noted a “higher level of refinement” and a “significant upsurge in quality.” Jasper Morris MW writes that Romain Collet “is moving towards joining the pantheon” in Chablis.
Most Americans limit their sparkling wine consumption to holidays and celebrations. But restricting yourself to Christmas and weddings means you’re missing out on a world of good wine. To increase your bubbles diet, we have two suggestions: three Crémants de Bourgogne under $30, and one of our new Ansonia sparkling stoppers (included with any 12+ bottle order of crémant or Champagne).
As hot, dry summers become the norm across much of France, winemakers in the south in particular are constantly in search of freshness for their wines. Some have adjusted viticulture techniques, others have altered their blends to re-balance freshness.
We’re calling it: it’s now rosé season.
Okay, sure — it might have snowed last week, and it might be barely breaking into the 70s where you live today. But we’ve all been inside for what seems like over a year now, so we’ll take any excuse for sunshine we can get.
Riesling continues to be a criminally underrated varietal. Its sweet examples can be transcendent and delicious, but it’s also capable of excellence in dry form. Dry Rieslings make up some of the best values in our portfolio.
Chablis is at the forefront of Burgundy’s conflict with climate change. As the entire region warms, its northern outpost has begun to yield rounder, more full-bodied wine. This has led more and more Chablis producers to raise some wine in oak barrels, and it is now common to see wines there that bear a close resemblance to those of the Côte d’Or.
A wine made up of 50/50 Grenache/Syrah can take on many shapes. Grown on a flat plain in irrigated soil by a large-volume winery, the blend will be a cheap, unremarkable Côtes du Rhône. Grown just miles away in the legendary soils of Châteauneuf-du-Pape, and the wine can be an ageworthy gem. Today’s wine is […]
White Burgundy is an easy wine to pair with food. At the high end, an ageworthy bottle Meursault or Puligny can be as subtle and magnificent as a red. Paired with a lobster risotto or veal in cream, it’s a marriage of opulence and charm.
Where much red Burgundy tends towards subtleness and finesse, the Varoilles style is noticeably more intense. The winemakers harvest relatively late, and use a long cold soak to extract loads of flavor and texture from their grapes. The resulting wines are concentrated, dark, and delicious.
We’re thrilled to have Poggerino back in stock. We visit only once a year, and last year’s supply evaporated by the fall. So after some shipping delays (sans Suez) and a long trip across the ocean, the wines are at last in stock.
Sauvignon blanc is among the world’s most widely planted grapes, but its origin is the Loire Valley. In the Loire, Sauvignon takes on a floral, mineral style, juicy grapefruit notes with a lively minerality, often notes of flint, and pleasant herbal finish.
The impossibly steep hillsides of the Côte Rôtie seem like the last place in the world to grow vines. With slopes reaching 60 degrees in places, all field work — planting, pruning, treating, harvesting — must be done entirely by hand. Every time we visit we wonder aloud what on earth would drive people to plant vines here.