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Alta Via Pinot Grigio
Pinot Grigio’s are all alike, right? Hmm, well, yes, often, that is true. But differences exist. For instance, Pinot Grigio from some of the top spots in the Friuli Venezia region can carry some weight and distinct minerality. Alto Adige, up in the foothills of the Alps (and higher), is the grape’s other sweet spot. Here the flavors become almost shockingly fresh, like you’re biting into a cold ripe grape you've just plucked off the vine.
Type, Body & Flavor
Andezon
I hate to get all worked up about old vines, because there are great wines made from vines both young and old. Still, when you have century old vines managed by this great Rhone producer, and a remarkable track record for deliciousness, things tend to work out. And so they have here.
Type, Body & Flavor
Averaen Pinot Noir
Perhaps you’ve heard of Banshee Wines. They started as a little garage unit in north San Francisco (the locals call it Dogpatch) and they simply bought tasty juice from the right vineyards and then made the best wine that they could. It’s worked out pretty well for them; they’ve gotten bigger and bigger. And now they’ve decided to go full Oregon. They’re buying grapes from some of their favorite spots in the Willamette Valley, and creating some of the most delicious values in the state.
Type, Body & Flavor
Billecart Salmon Brut Reserve
One of the most consistently delicious of Champagnes, Billecart is medium-bodied and more elegant than bombastic, exactly as Champagne should be.
Type, Body & Flavor
Billecart Salmon Brut Rose
Every sommelier has a hip-pocket wine, the wine they go to when they need something they can rely upon for value and excellence and Billecart Salmon Rose is one of those wines.
Type, Body & Flavor
Black Slate Priorat
Priorat is for people who want big wine, gorilla big, glowering and roaring in front of winedom's schoolchildren. This wine is a perfect example of that - and in terms of Priorat is a real value.
Type, Body & Flavor
Blackbird Arise
2013 is pretty universally looked upon as a great Napa vintage and, while not everyone shows as much enthusiasm as we do (and they’re just plain wrong), we strongly believe that Blackbird Vineyards makes utterly delicious Napa wines. This is the so-called entry point red but it’s far more serious and successful than many others’ top wine: 55% Merlot, 30% Cabernet Sauvignon and 15% Cabernet Franc, it’s undoubtedly giving for a 2013 but contains plenty of vivid life for your cellaring or just a delightfully marbled chunk of meat. Plummy and layered, let this be your introduction to Blackbird wines for years to come.
Type, Body & Flavor
Block & Tackle Cabernet
How quickly the brilliance of the 2013's recede from memory, perhaps understandably overshadowed by the fantastic 2014's. Well, this 100% Cabernet from Rootstock Cellars ought to make you remember how balance and complexity can reign in certain years in California - and at an amazing price.
Type, Body & Flavor
Block & Tackle Pinot Noir
From family-owned Pavilion Crossing Vineyards, this is crafted by Larry Levin. With nearly two decades making wines at Dry Creek Vineyard and a decade as head of winemaking for Icon Estates (just a few small places like Franciscan, Mt. Veeder, Robert Mondavi, Estancia, Ravenswood, Quintessa and Ruffino), Larry kinda knows what he’s doing.
Type, Body & Flavor
Bonny Doon Gravitas
Randall Grahm’s restless mind is a fount of wondrous wines, sometimes they are homages to classics and sometimes their own unique creation. Here, it is both: Graves’ (and Pessac’s) traditional tangy blend of Sauvignon Blanc and Semillon, but adorned with the flowers of Orange Muscat and the Sauvignon Musque clone. Less gravitas than deep whimsy, in a seriously good way.
Type, Body & Flavor
Alta Via Pinot Grigio
Pinot Grigio’s are all alike, right? Hmm, well, yes, often, that is true. But differences exist. For instance, Pinot Grigio from some of the top spots in the Friuli Venezia region can carry some weight and distinct minerality. Alto Adige, up in the foothills of the Alps (and higher), is the grape’s other sweet spot. Here the flavors become almost shockingly fresh, like you’re biting into a cold ripe grape you've just plucked off the vine.
Type, Body & Flavor
Pairings & Occasions
Andezon
I hate to get all worked up about old vines, because there are great wines made from vines both young and old. Still, when you have century old vines managed by this great Rhone producer, and a remarkable track record for deliciousness, things tend to work out. And so they have here.
Type, Body & Flavor
Pairings & Occasions
Averaen Pinot Noir
Perhaps you’ve heard of Banshee Wines. They started as a little garage unit in north San Francisco (the locals call it Dogpatch) and they simply bought tasty juice from the right vineyards and then made the best wine that they could. It’s worked out pretty well for them; they’ve gotten bigger and bigger. And now they’ve decided to go full Oregon. They’re buying grapes from some of their favorite spots in the Willamette Valley, and creating some of the most delicious values in the state.
Type, Body & Flavor
Pairings & Occasions
Billecart Salmon Brut Reserve
One of the most consistently delicious of Champagnes, Billecart is medium-bodied and more elegant than bombastic, exactly as Champagne should be.
Type, Body & Flavor
Pairings & Occasions
Billecart Salmon Brut Rose
Every sommelier has a hip-pocket wine, the wine they go to when they need something they can rely upon for value and excellence and Billecart Salmon Rose is one of those wines.
Type, Body & Flavor
Pairings & Occasions
Black Slate Priorat
Priorat is for people who want big wine, gorilla big, glowering and roaring in front of winedom's schoolchildren. This wine is a perfect example of that - and in terms of Priorat is a real value.
Type, Body & Flavor
Pairings & Occasions
Blackbird Arise
2013 is pretty universally looked upon as a great Napa vintage and, while not everyone shows as much enthusiasm as we do (and they’re just plain wrong), we strongly believe that Blackbird Vineyards makes utterly delicious Napa wines. This is the so-called entry point red but it’s far more serious and successful than many others’ top wine: 55% Merlot, 30% Cabernet Sauvignon and 15% Cabernet Franc, it’s undoubtedly giving for a 2013 but contains plenty of vivid life for your cellaring or just a delightfully marbled chunk of meat. Plummy and layered, let this be your introduction to Blackbird wines for years to come.
Type, Body & Flavor
Pairings & Occasions
Block & Tackle Cabernet
How quickly the brilliance of the 2013's recede from memory, perhaps understandably overshadowed by the fantastic 2014's. Well, this 100% Cabernet from Rootstock Cellars ought to make you remember how balance and complexity can reign in certain years in California - and at an amazing price.
Type, Body & Flavor
Pairings & Occasions
Block & Tackle Pinot Noir
From family-owned Pavilion Crossing Vineyards, this is crafted by Larry Levin. With nearly two decades making wines at Dry Creek Vineyard and a decade as head of winemaking for Icon Estates (just a few small places like Franciscan, Mt. Veeder, Robert Mondavi, Estancia, Ravenswood, Quintessa and Ruffino), Larry kinda knows what he’s doing.
Type, Body & Flavor
Pairings & Occasions
Bonny Doon Gravitas
Randall Grahm’s restless mind is a fount of wondrous wines, sometimes they are homages to classics and sometimes their own unique creation. Here, it is both: Graves’ (and Pessac’s) traditional tangy blend of Sauvignon Blanc and Semillon, but adorned with the flowers of Orange Muscat and the Sauvignon Musque clone. Less gravitas than deep whimsy, in a seriously good way.
Type, Body & Flavor
Pairings & Occasions