Shop for Wine
Shop for Wine
No Results
Tinazzi Corvina
Tinazzi makes excellent Veronese wines; which means they are masters at Amarone, Valpolicella and the like. This “family selection” is made from dried grapes, as is the tradition with Amarone, but here it’s made into a dry wine, and the alcohol isn’t as lofty as with Amarone. So it’s like baby Amarone, made 100% from Corvina, the best grape of the region.
Type, Body & Flavor
Vajra Langhe Rosso
In some ways, winemaking isn’t complicated at all: you squish grapes and then you let them ferment. They could be fermented in barrels, or in stainless steel, or in cement tanks, if you like. Here, Vajra has let the grapes ferment in stainless steel and left them to age in the same tanks for a few more months. Then they bottle it. If that sounds too simple, just know that in this wine the grapes being fermented are Nebbiolo (Vajra makes Barolo after all), Barbera, Dolcetto, Freisa, Albarosso, Chatus and Slarina. Haven’t heard of the last few? Neither has anyone else outside of folks who’ve been making wine in Piemonte for generations. That's where your complexity comes from.
Type, Body & Flavor
Vieux Chateau Renaissance
Most Bordeaux never make it to the U.S. because there are a surprisingly small number of importers who have range and reach to get the wines into the hands of America’s small and powerful wholesalers. So it’s fun to subvert the system and bring in some things direct, letting the little guys bring you wines that aren’t part of some faceless distribution conglomerate. And this is from the heralded 2020 vintage!
Type, Body & Flavor
Z/N Zinfandel
I know, I know, Zinfandel is the same grape as Italy’s Primitivo. But is it? Even the best Primitivo doesn’t have the fruitiness, the power, the sheer intensity of California’s best Zins. And how do we describe that fruitiness? I always find that it has something like more red fruits than black fruits, with a little hint of red currant jelly right at the end that is part of the easy friendliness of the grape.
Type, Body & Flavor
Tinazzi Corvina
Tinazzi makes excellent Veronese wines; which means they are masters at Amarone, Valpolicella and the like. This “family selection” is made from dried grapes, as is the tradition with Amarone, but here it’s made into a dry wine, and the alcohol isn’t as lofty as with Amarone. So it’s like baby Amarone, made 100% from Corvina, the best grape of the region.
Type, Body & Flavor
Pairings & Occasions
Vajra Langhe Rosso
In some ways, winemaking isn’t complicated at all: you squish grapes and then you let them ferment. They could be fermented in barrels, or in stainless steel, or in cement tanks, if you like. Here, Vajra has let the grapes ferment in stainless steel and left them to age in the same tanks for a few more months. Then they bottle it. If that sounds too simple, just know that in this wine the grapes being fermented are Nebbiolo (Vajra makes Barolo after all), Barbera, Dolcetto, Freisa, Albarosso, Chatus and Slarina. Haven’t heard of the last few? Neither has anyone else outside of folks who’ve been making wine in Piemonte for generations. That's where your complexity comes from.
Type, Body & Flavor
Pairings & Occasions
Vieux Chateau Renaissance
Most Bordeaux never make it to the U.S. because there are a surprisingly small number of importers who have range and reach to get the wines into the hands of America’s small and powerful wholesalers. So it’s fun to subvert the system and bring in some things direct, letting the little guys bring you wines that aren’t part of some faceless distribution conglomerate. And this is from the heralded 2020 vintage!
Type, Body & Flavor
Pairings & Occasions
Walter Scott Cuvee Ruth Pinot
Type, Body & Flavor
Pairings & Occasions
Z/N Zinfandel
I know, I know, Zinfandel is the same grape as Italy’s Primitivo. But is it? Even the best Primitivo doesn’t have the fruitiness, the power, the sheer intensity of California’s best Zins. And how do we describe that fruitiness? I always find that it has something like more red fruits than black fruits, with a little hint of red currant jelly right at the end that is part of the easy friendliness of the grape.
Type, Body & Flavor
Pairings & Occasions