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The Next Generation of Rosenthal Imports

Join us on May 11th as we explore four exciting, new producers picked up to be imported by Rosenthal Wine Merchant. We are especially happy to showcase these wines because we believe the producers are united by their care and attention to the details. Below are the wines and producers we will be showcasing that are now available for preorder. To purchase tickets please follow the link below.

Terrevive San Vincent

Named after the patron saint of wine, the eye-poppingly vivid “San Vincent” is made entirely from the local Sorbara, which may in fact be related to Pinot Meunier, according to Gianluca. This bottling combines the breezy scrumptiousness of “No Autoclave” with some of the penetrating intensity of “PerFranco,” offering well-delineated, lifted notes of cassis, raspberry, licorice, and plenty of the wild herbs which seem to pop up in all of Gianluca’s wines. “San Vincent” delivers a strong and satisfying retronasal impression on the palate, and its combination of saline minerality and scythe-like acidity prompts involuntary salivation. 

Josef Fischer, Smaragd Ried Frauenweingärten

The Frauenweingärten encompasses the slopes between Rossatz and Rossatzbach, on the southern banks of the Danube, extending from the edge of the Dunkelstein forest down to just 25 meters from the river, and sloping up to a 48% incline. These northeast-facing hillsides are covered in a meter-thick deposit of glacial loess whose silty, sandy structure is ideal for Grüner Veltliner, and this loess is punctuated by elements of paragneiss (a metamorphic rock derived from sedimentary elements) and migmatite (gneiss with granitic elements) which increase the soil’s porosity. Fischer’s 40-year-old parcel Grüner Veltliner in the Frauenweingärten yields a wine which beautifully combines weight and transparency, and this 2019—clocking in at 14% alcohol with just one gram per liter of residual sugar—offers deep, borderline viscous yellow fruits which rise toward an airy yet elongated finish of mineral-driven precision. It was fermented spontaneously and aged the better part of a year on its fine lees in stainless steel with minimal sulfur additions.

Domaine Dubost Brouilly “Pierreux”

Domaine Dubost is a 4th generation estate, which has been in the hands of Jean-Paul Dubost since the mid-nineties. They farm about 19 hectares, nine of which are from the village appellation. The rest of the land is split between Brouilly, Moulin à Vent, Morgon, and a little in Regnié. He has been transitioning to biodynamics since 2005 and ferments all of the wines with natural yeasts. The crus are made without sulfur or other additions.

 

Cascina Luisin, Langhe Nebbiolo

From a small parcel in the village of San Rocco Seno d’Elvio in Alba, Cascina Luisin produces a Langhe Nebbiolo which epitomizes their house style of finesse-inflected structured traditionalism. Fermented naturally in concrete and aged one year in large Stockinger casks, the “Maggiur” is pretty yet mineral, with gently toothsome tannins and a bristling sense of energy underpinning its bright red fruits. [Note: the only thing preventing “Maggiur” from being labeled a Nebbiolo d’Alba is the fact that it is not bottled in San Rocco.]