Bonavita, Faro DOC 2017Regular price $45.00 Save $-45.00
Variety: Nerello Mascalese, Nerello Cappuccio, and Nocera
The small holding of Bonavita has been in the family of Giovanni Scarfone for more than 100 years in the small region of Faro, which is northeast of Etna. After studying agriculture at school in Bologna, Giovanni opted to return and put to practice what he had learned. He converted his vineyards to organic, even though his father and grandfather never used chemicals anyway. Before the 2006 vintage, only the family consumed the wines made on the farm. The vineyards sit atop a large hill in the town of Faro. Lower down the hill is the family’s garage doubling as a wine cellar. The family creates wines reminiscent of Etna Rosso, although at a lower altitude and with the addition of the Nocera variety to add acidity.
Only 7000 bottles of this wine are made. The fermentation takes place in both oak and steel with a long maceration of the skins anywhere from 20-60 days. The juice ages in a mix of smaller 30 liter oak barrels, steel, and cement for two years, and then another year in the bottle before its release.
Railsback Freres, Clairette Blanche 2021Regular price $35.00 Save $-35.00
Variety: Clairette Blanche
The story of two brothers: even while still in high school, Eric was already collecting bottles of prized top dollar Burgundy and Chablis, hiding them under his bed when he started college. Lyle’s quest for knowledge landed him in Austria where he met one of his most important friends in the industry, sommelier Rajat Parr. After a decade of restaurant work, Eric returned to Santa Barbara to start his own project, Lieu Dit, inspired by the Loire. Older brother Lyle had also worn many hats in the industry, ultimately landing a job for one of the most esteemed importers Kermit Lynch, leading regional sales. After leading separate lives for some time, the brothers both felt a calling to merge their two paths, which is how Railsback Frères came to be born.
Inspired by the seaside village of Cassis in Provence, this Clairette Blanche takes on a completely waxy, saline and minerally tone. The fruit comes from Nolan Ranch in Santa Ynez. The ageing process is very similar to the Provencal style: wild yeast fermentation and a lengthy time spent in neutral oak.
Pattes Loup, Chablis "Vent d'Ange" Mise Tardive 2019Regular price $50.00 Save $-50.00
Pattes Loup means “wolf’s paw” and is the name of the estate of one of the most exciting winemakers to come out of Chablis. Thomas Pico started his estate in Chablis in 2005 inherited from his family. Up until this point, they had been making good Chablis, but nothing with personality or vigor. Fortunately Thomas’ grandfather planted vines on the sides of several steep hillsides, some up to 300 feet in elevation. Thomas decided to go against the wishes of his father, turning the estate into organic farming and utilizing lower yield control, ultimately going for quality over quantity. For such a young winemaker, Thomas is wise beyond his years.
This is a Chablis from an iconic producer that deserves more than its general Chablis designation allows. These vines were planted in 1951, making them almost 70 years in age. The wine is fermented and aged in both concrete and stainless; no oak! Vent d’Ange means wind of the angel while "Mise Tardive" refers to the wine undergoing extended lees ageing.
Pierre Gaillard, Cornas 2019Regular price $50.00 Save $-50.00
Pierre Gaillard is a relatively new producer in the northern Rhone valley. His wine studies took him to Beaune to study viticulture and took him to Montpellier to study winemaking. Starting with just a quarter hectare of land, and today owns twenty-five hectares. Even with being “newer,” he is already making enormous strides. His parcels are spread throughout the Syrah-producing villages in the north, like Cote Rotie, Condrieu, Crozes Hermitage, Cornas, and St. Joseph, though, also has property in the Banyuls appellation in the southern Rhone. Some of his winemaking techniques veer towards the modern side and his interest in experimenting.
The fruit for this bottle comes from vines over 70 years in age grown in the classic granite soils of the region. The wine is aged in French oak barrels for 18 months, 50% of which are new.
Marcel Deiss, Alsace Rouge 2019Regular price $30.00 Save $-30.00
Variety: Pinot Noir and 5% Pinot Gris, Pinot Beurot, & Pinot Blanc
In the village of Bergheim in Alsace is where the Deiss domaine lies. Jean-Michel Deiss inherited the Schoenenbourg vineyard, which was planted to several grape varieties instead of one. Using this to his advantage, he sought to vinify his wines as blends, going against the norm of the region at the time. Taking the blending style in his stride, every one of his top vineyards were then planted to this style of coplanting. The Deiss expression of terroir is unparalleled in the region when reinforced with the usage of biodynamic farming and natural winemaking. Mathieu has now joined his father. They are not only leaders in the region, but do not conform to trends.
While this wine does claim to be a rouge, it is actually blended with a small bit of white varieties like Pinot Gris and Pinot Blanc. This makes the wine a true Alsatian field blend. All the vines are about 25 to 40 years old. The wine is done with just a bit of whole cluster, giving it a bit of added texture to a softer style.
Edi Kante, Dosaggio Zero Spumante NVRegular price $45.00 Save $-45.00
Variety: Chardonnay and Malvasia
Edi Kante is a second generation winemaker coming from southeastern Friuli. This is a region that no one would call Italian, as it's the crossroads of Italian, Slovenian, and Croatian culture. There’s really nowhere else making wine like this, as the microclimate here included the Alps, the Adriatic Sea, and the hills of Collio. When Edi took over the domain, it was he who began bottling the wines by variety. An enormous proponent of the orange wine movement, the Kante wines can all be aged. He has an underground three story cellar where all this happens, ideal for the amount of cellaring he does. The wines are a true homage to the limestone soils of Friuli, his passion, and represent his personality.
‘Dosaggio Zero’ simply means no dosage, though it just means the wine has been made into a perfectly dry style with no added sugar. The fruit comes from a site over 800 feet in altitude and the wine is made in the Champagne method. The juice is aged for twelve months in old oak and aged a year on its lees to give added richness and texture.