Paringa Shiraz

Once a wine powerhouse, the Australian state of Victoria lost its mojo a century ago – due to phylloxera, they say, though competition from sheep herding was probably the true cause. Vineyards were destroyed in a government program and, until the 80s, there was little more than a handful of wineries. When schoolteacher Lindsay McCall tasted a 1980 Seville Estate shiraz in 1983, he determined that Victoria was not only for lighter varieties like Pinot Noir, Chardonnay or Riesling (much the thinking then). Syrah too was not just potential but already being accomplished. He planted his Shiraz vineyard in 1984 and gained fame soon enough. Today his son is the winemaker, having trained in Oregon. And, whether because of climate change or just increasing knowledge and skill, Victorian Shiraz is now a thing. A really, really good thing.

Philippe Girard Sancerre

Philippe Girard Sancerre Rose

Pikorua Sauvignon Blanc

Marlborough continues to be a great source of tangy Sauvignon Blanc, but increasingly it has more complexity than the usual that the country has produced.

Pinot Noir P/N

Put together a bunch of passionate kids (some with backgrounds selling wines for legends such as Eric Solomon and Martine Saunier) deeply immersed in the California biz and you can find some pretty tasty wines. That's what they did and that's what we have here.

Poggio Scalette Chianti Classico

If you drink much Chianti, you’ve probably run into Il Carbonaione, a delicious and vibrant Chianti made by the great Vittorio Fiore. It‘s his signature wine for the Poggio Scalette estate, which takes its name from the stone walls supporting the vineyards that appear very much like a series of steps. Fiore took over the estate in 1991, abandoned like much of old Chianti until the 80’s and 90s. These old vines represent the first planted after World War One, comprised of an older clone called Sangiovese di Lamole. But don't get the impression that the wines are Old School (not that there’s anything wrong with it, like Seinfeld used to say). The Poggio Scalette Chianti is super bright and very red fruits intense and speaks well of the great modernization of Chianti that has altered its hoary fortunes over the last decade or two.

Pra Soave 'Otto'

Pra', from the Soave region, is 100% Garganega. What in the world is Garganega? It is an Italian varietal that produces affordable, delicious and easy going wines... Grab your iPad, fill up your glass and enjoy an afternoon on the back porch.

Prejuges Chardonnay

Cabardès has not always been a favored site but its intense limestone soils are beginning to consistently offer Burgundy-like nerve. It’s tasty wine, but maybe the best part of the story is that Cabardès is named for the 13th Century Lords of Cabaret – seriously. Picture Joel Grey or Alan Cumming astride white stallions, swords a-glinter in the sunlight, horses prancing. Okay, you just can’t un-see that image, can you? Drink this incredibly tasty number and try to forget we said this.

Pulenta Pinot Gris

The Pulenta Family has been making wine in Argentina since 1912, just after they arrived from Italy. But if this is your first time hearing about them, you’re no different than anyone who hasn’t visited Argentina. When you go there and you taste with varied winemakers, you can ask who else is making really good wine. You keep hearing the Pulenta name. And when you taste the wines, you’ll know why. This is tangy, lemony, with green and yellow apple flavors.

Raffaello Moscato

Don’t hate Moscato Spumante because it’s dolce (“sweet” in Italian and everything sounds better in Italian). Just picture yourself on a Vespa, driving through Roma, winking at everyone and saying “dolce!” like you’re in a Fellini movie. La Dolce Vita!