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Bosquets La Colline
Fifty year old vines are old by anyone’s standards, and here they are organically farmed on clay limestone soils that rise to 1000 feet. Winemaker Julien Brechet has done great things, and in the words of Josh Raynolds in Vinous “in 2016 they produced not only some of the best wines of the appellation but of the entire southern Rhône.” We don’t usually quote critics but Josh is a friend so what the heck? Don’t take our word for the quality though; take Josh’s word.
Type, Body & Flavor
Buried Cane Chardonnay
Washington State is a generally hospitable home for grapevines, though it’s understood that every five years or so a frost will come along and tear things up pretty well. Vintners in cold sites have long grown accustomed to burying their vines to get them through the winter. But burying canes is also a way to propagate vines; they sprout roots and grow. Prety cool, huh?
Type, Body & Flavor
Buxy Bourgogne Rouge
Cooperatives so often have a bad name in wine circles but knowledgeable folks know that the Caves de Buxy is one of best coops in the world, and where else can you get Burgundy at prices like this??
Type, Body & Flavor
Ca' Momi Rosso
If a trio of transplanted Italian winemakers in Napa don't know how to blend an ideal 'house wine', I don't know who would. Their Rosso is a blend of Cabernet Sauvignon, Merlot, Zinfandel, and Petit Sirah.
Type, Body & Flavor
Cantine Povero Dolcetto
I don’t know if you’ve noticed but it’s summer, as in real summer, with dogs panting in the shady corners or simply collapsed in the middle of the sidewalk. I need refreshment. Big reds busting their buttons with tannin and alcohol? Not so much. But this wildly fresh, raspberry scented fruit bomb? Absolutely. The importer may hate me for saying it but you won’t mind this straight out of the fridge
Type, Body & Flavor
Carmita
Centuries ago the DO of Almansa produced high quality wines, albeit at that time they were sweet ones. The locals used Alicante Bouschet, but today they call it Garnacha Tintorera, and for the most part all the producers have nixed the sweet part of the equation. In the case of Carmita, the Gil Family mix the Garnacha with 30% Monastrell to make this wickedly powerful red wine.
Type, Body & Flavor
Castano Hecula
Just because the Castano family thought that they should have many different wines that deserve to be counted among the greatest wine values in the world...
Type, Body & Flavor
Caymus Cabernet
What really needs to be said...??? Chuck Wagner has been producing delicious Cabernet at Caymus for over 30 years (he's got a pretty solid track record)...all things considered, I'd say this is a buy.
Type, Body & Flavor
Chateau Pas De L'Ane
This little property lies on the sandy side of Saint Emilion and, like some of its peers, has gained in power and complexity over the past decade as the owners adopt more stringent winemaking processes and the vines get older. Bear in mind too that this is from the 2009 vintage, you know, the vintage of the century? Of course, we say that the Bordelais claim a vintage of the century every other year, except there hasn't been a vintage like 2009 since, well, 2009. So maybe it is. And it is Yummy.
Type, Body & Flavor
Chehalem 3 Vnyd Pinot Noir
Chehalem has been skillfully crafting Pinot Noirs that straddle the line between friendly and fruity, and toasty and extracted, for years, and they continue to do so as well as any of the best.
Type, Body & Flavor
Bosquets La Colline
Fifty year old vines are old by anyone’s standards, and here they are organically farmed on clay limestone soils that rise to 1000 feet. Winemaker Julien Brechet has done great things, and in the words of Josh Raynolds in Vinous “in 2016 they produced not only some of the best wines of the appellation but of the entire southern Rhône.” We don’t usually quote critics but Josh is a friend so what the heck? Don’t take our word for the quality though; take Josh’s word.
Type, Body & Flavor
Pairings & Occasions
Buried Cane Chardonnay
Washington State is a generally hospitable home for grapevines, though it’s understood that every five years or so a frost will come along and tear things up pretty well. Vintners in cold sites have long grown accustomed to burying their vines to get them through the winter. But burying canes is also a way to propagate vines; they sprout roots and grow. Prety cool, huh?
Type, Body & Flavor
Pairings & Occasions
Buxy Bourgogne Rouge
Cooperatives so often have a bad name in wine circles but knowledgeable folks know that the Caves de Buxy is one of best coops in the world, and where else can you get Burgundy at prices like this??
Type, Body & Flavor
Pairings & Occasions
Ca' Momi Rosso
If a trio of transplanted Italian winemakers in Napa don't know how to blend an ideal 'house wine', I don't know who would. Their Rosso is a blend of Cabernet Sauvignon, Merlot, Zinfandel, and Petit Sirah.
Type, Body & Flavor
Pairings & Occasions
Cantine Povero Dolcetto
I don’t know if you’ve noticed but it’s summer, as in real summer, with dogs panting in the shady corners or simply collapsed in the middle of the sidewalk. I need refreshment. Big reds busting their buttons with tannin and alcohol? Not so much. But this wildly fresh, raspberry scented fruit bomb? Absolutely. The importer may hate me for saying it but you won’t mind this straight out of the fridge
Type, Body & Flavor
Pairings & Occasions
Carmita
Centuries ago the DO of Almansa produced high quality wines, albeit at that time they were sweet ones. The locals used Alicante Bouschet, but today they call it Garnacha Tintorera, and for the most part all the producers have nixed the sweet part of the equation. In the case of Carmita, the Gil Family mix the Garnacha with 30% Monastrell to make this wickedly powerful red wine.
Type, Body & Flavor
Pairings & Occasions
Castano Hecula
Just because the Castano family thought that they should have many different wines that deserve to be counted among the greatest wine values in the world...
Type, Body & Flavor
Pairings & Occasions
Caymus Cabernet
What really needs to be said...??? Chuck Wagner has been producing delicious Cabernet at Caymus for over 30 years (he's got a pretty solid track record)...all things considered, I'd say this is a buy.
Type, Body & Flavor
Pairings & Occasions
Chateau Pas De L'Ane
This little property lies on the sandy side of Saint Emilion and, like some of its peers, has gained in power and complexity over the past decade as the owners adopt more stringent winemaking processes and the vines get older. Bear in mind too that this is from the 2009 vintage, you know, the vintage of the century? Of course, we say that the Bordelais claim a vintage of the century every other year, except there hasn't been a vintage like 2009 since, well, 2009. So maybe it is. And it is Yummy.
Type, Body & Flavor
Pairings & Occasions
Chehalem 3 Vnyd Pinot Noir
Chehalem has been skillfully crafting Pinot Noirs that straddle the line between friendly and fruity, and toasty and extracted, for years, and they continue to do so as well as any of the best.
Type, Body & Flavor
Pairings & Occasions