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Red Wine Dispenser 

Finca Adalgisa, Malbec

 

Located in the Chacras de Coria sub region of Lujan de Cuyo in Mendoza, Argentina. The estate goes back three generations within the Furlotti family when they planted 0.85 hectares of primarily Malbec in 1916. They produce only one wine which is made by beloved winemaker Carmelo Patti.  Carmelo focuses on balance and terroir and is one of the few Argentine vignerons to bottle age before release.  Adalgisa produces less than 500 cases per year

Porter Creek- Syrah

Porter Creek is owned by Alex Davis, who biodynamically farms his low-yielding, hillside grown vines in the Russian River Valley.  The winery got its start in 1977 when Alex's father George Davis purchased 40 acres of land off Westside Road in what would eventually become the Russian River Valley AVA. Seeing that it was an ideal location for growing Burgundian varieties, George planted 10 acres of Chardonnay in addition to the 12 acres of Pinot Noir already on the land. The winery was bonded in 1982 and for the next 15 years, George paid no attention to the ever-changing wine trends and simply worked to express the unique terroir of the Russian River Valley.

Domaine de Noiré- Chinon Rouge ‘Dolia’

 

Violet-scented, smooth as silk and tangy: the most satisfying Cabernet Franc wines hail from the cellars of Domaine de Noiré in Chinon. Winemaker Jean-Max Manceau, a Chinon native, has long been a champion of the region’s hallmark grape, and his own wines set the standard for the heights Chinon can achieve. What sets Domaine de Noiré apart is not only its impeccable terroir but also its understanding of the potential of old-vine Cabernet Franc in Chinon, one of the few Loire appellations dedicated to red wines. Manceau’s wines strike a balance between playful and profound—delicate floral perfumes reveal a multilayered mouthful of summer-ripe fruit and spices with each sip.

Chateau Monbousquet, 2014

 

In just a few years under the direction of its new owner, this growth which has always been well-respected among Saint-Emilion’s great wines has become one of the appellation’s stars, leading Robert Parker to declare: “Château Monbousquet under Gérard Perse’s guidance is exceptional. Right now this growth is probably the most exotic and most sensual wine in Saint-Emilion, if not in all of Bordeaux.”

Gulia Negri, Barolo Serradenari 2017

 

Taking over a well-established Barolo estate at the tender age of 24 is an incredibly daunting prospect, but for Giulia Negri, the latest in a 150-year line of grape growers in the Langhe commune of La Morra, the challenge proved irresistible. After completing studies in management and biology, and fresh off an inspiring trip to Burgundy where she truly began forming her palate, Giulia returned to La Morra motivated to learn all the secrets to making fine wine in her native Piemonte. She started small, releasing microcuvées under her own label, before finally taking over the totality of vineyard management and production in 2014. 

 

"Scorched earth, burned rubber and toasted nut aromas mingle with whiffs of spice. Austere and firm, the linear palate recalls sour cherry, blood orange, allspice and hazelnut framed in close-grained tannins that leave a rather grippy finish. Give the tannins several years to unclench, then drink sooner rather than later to catch the delicate fruit sensations." Kerin Okeef(W.E.)

 

 

Olivier Riviere- Las Viñas de Eusebio Rioja

With about 25 hectares of rented and owned vineyards in Rioja Alta, Rioja Baja, Rioja Alavesa, and splitting his time between his own wines and consulting with other producers, it would be an understatement to say that Olivier Rivière is busy. Originally lured to Spain in 2004 by Telmo Rodriguez to convert his vineyards to biodynamics, Olivier came to appreciate the rich history of Rioja and the diversity of its soils and grape varieties. In 2006 he started his own project, and owing to the high cost of land in Rioja, he traded his farming talents for access to grapes from the best sites he could locate.

Coming from France, Olivier has an innate sense of terroir. Unlike many of his peers in Rioja, he bases his cuvées not on political boundaries or the length of barrel aging but on terroir. He believes in a quality hierarchy inspired by Burgundy with generic Appellation and Village wines at the base and Premier and Grand cru wines at the top. This is how to understand best what Olivier is doing in Rioja, rather than the traditional Crianza, Reserva, Gran Reserva model or traditionalists versus modernists.

In keeping with his education and advocation, nearly all of Olivier’s vineyard sources – whether owned or leased – are farmed organically with biodynamic practices. Harvested is manual and each variety is fermented separately. Depending on the source, it may be partially destemmed or fermented whole cluster. Fermentations are with indigenous yeasts. Macerations are gentle and short. Aging takes place in stainless steel or cement tanks, foudre, and barrel with each container chosen to benefit the expression of the terroir. SO2 is kept to a minimum, usually added only before bottling. These are not your grandparent’s Riojas, nor are they your parent’s. These wines represent a novel approach that relies almost entirely on the specificity of site and the transparency of winemaking necessary to capture it.

Descombes Villages, Gamay

 

Georges Descombes comes from a storied Beaujolais making family, and he grew up among the vineyards here. Gamay is hand-harvested and whole clusters undergo cold semi-carbonic maceration. This a serious and focused village level wine, with red fruit, savory herbs, a smoky and stony note, and a light tannic finish. 

 Dautel, Pinot Noir

"The nose is a lovely mix of smoke and elderberry, while the slender, juicy palate is edged with white pepper. Cherry and elderberry still ring on the finish"- Decanter 

Fruit is picked in the early morning, quite cool and mostly destemmed. For single vineyard wines, up to 30%  whole cluster is used, but in the estate it is almost all destemmed. Christian wants only whole berries here (any crushed fruit is sorted out) and there is some carbonic fermentation in the open tank – a 3 week maceration and fermentation. The wine sees only remontage for the first part of fermentation; it is only after the ferment is really running that the wine maker Christian employs pigage.  The wine is pressed and racked into old 2500L and used barrique and is kept on the lees without lees stirring for 11 months before racking and bottling.