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Red Wine Dispenser 

Finca Adalgisa Malbec 2013

Located in Lujan de Cuyo of Mendoza, Finca Adalgisa is owned and operated by the Furlotti family, led by their sense of tradition. Revered winemaker Carmelo Patti’s style is terroir-driven elegance. His Malbec, which is the only wine produced by Finca Adalgisa, is fermented only with native yeasts and no added chemicals.

Notes of blackberries, blueberries, and black cherries are complemented by spiced citrus undertones and a mellow earthy finish. Bottle-aged and balanced, this wine is a solid benchmark of quality for well-made Argentinian Malbec.

Dom. Philippe Garrey Mercurey Vieilles Vignes 2018

 

Philippe Garrey is a 6th generation winemaker for the Domaine with a reputation for finessed, expressive Burgundian wines. In 2011, his estate became the first to be certified biodynamic in the Côte Chalonnaise, although his farming practices have been ecologically-focused since 2002. This means using only natural fertilizers and vine treatments such as infusions of chamomile and nettle, among many other specifications throughout the growing process.

 

His laborious care in the vineyards translates to the bottle in a way that is both classic and dynamic, familiar and fresh. This pinot noir is aromatic and lively. Expect black cherry and red currant, sage and eucalyptus, soft minerality and refined structure.

 

Bodega El Regajal Galia "Villages" 2015

 

This Spanish blend showcases the complexity and power of Duero Valley terroir. The exact proportions are 88% Tempranillo, 10% Garnacha and 2% Albillo, but these percentages are subject to change each vintage. The fruit is biodynamically farmed from small plots in Piquera de San Esteban, Hontangas, Sotillo de la Ribera, and Fuentelcesped, all of which are in proximity to the Rio Duero. Wines are vinified by French winemaker Jérôme Bougnaud, a talented vigneron who has worked alongside Peter Sisseck to set a new standard for biodynamic practices in Spain.

 

Galia “Villages” is fermented with indigenous yeasts with some whole clusters and aged in various sizes of French oak barrels for 20 months. Its perfumed aromatics are full of flowers, wild herbs and spices. It’s medium-bodied and elegant with refined tannins, freshness, and perfectly integrated oak.

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.)

 

 

Chateau Thivin, Brouilly Reverdon 

 

"The 2019 Brouilly Reverdon has turned out especially well this year, bursting from the glass with notes of peonies and rose petals mingled with wild berries and orange rind. Medium to full-bodied, satiny and vibrant, it's melting and perfumed, with exquisitely refined tannins and a long, aromatic finish. This is as good a Brouilly as I can ever remember tasting from Château Thivin. This historic estate continues to rank among the reference points for classical, age-worthy cru Beaujolais, and the 2019 vintage is a great success here. As I wrote last year, the Geoffrays have banished herbicides and insecticides from their vineyards and number among the appellation's most conscientious farmers, working toward organic certification. In the cellar, winemaking is traditional, with semi-carbonic maceration and élevage generally in foudre—though some small cuvées see a little new wood. A staple of France's best restaurants—and this writer's table—any readers who are not acquainted with these wines are warmly advised to seek them out. This year, the Brouilly Reverdon mentions special notice, as it has turned out particularly well. (WK, Wine advocate)"

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