750 mL
750 mL
Tenute Vignola 2024 S’Inventu Cannonau di Sardegna DOC
Italian Red
Deep ruby colour with garnet shades accompanies red-fruit, balsamic and Mediterranean-scrub notes. The palate is fruity, decisive and persistent, with round, smooth tannins. Cannonau is harvested by hand in crates, then crushed and destemmed. A forty-eight-hour cold pre-fermentation maceration precedes fermentation lasting approximately ten to twelve days. The grapes come from Sardinia’s Gallura area. Alcohol is thirteen and a half percent.
Château Pailhas 2022 Saint-Émilion
French Red
Red fruit, blackcurrant, blackberry, Morello cherry and spice shape the profile. The blend is eighty percent Merlot and twenty percent Cabernet Franc. The vines average thirty-five years on clay-limestone soils and are mechanically harvested. Vinification takes place in concrete and stainless-steel tanks. Ageing is divided evenly between new barrels and barrels that have held at least one wine.
Château Gigault 2001 Cuvée Viva Premières Côtes de Blaye
French Red
Blackberry and boysenberry fruit accompany floral, plum and raspberry notes. Merlot forms ninety percent of the blend, with Cabernet Sauvignon accounting for the balance. The profile is light to medium in body, with silky tannins and fine mid-palate sweetness. The middle is defined, the fruit is not overdone, and the finish is medium in length.
Slobodné Vinárstvo 2017 Partisan Cru
Slovak Red
Frankovka Modrá makes up about sixty percent of the blend, with thirty percent Cabernet Sauvignon and ten percent Alibernet. Grapes are grown in organic vineyards with biodynamic practices on calcium-rich loess soils at 200 metres with southwest exposure. Fermentation uses no selected yeast, enzymes or other additives. The wine is neither fined nor filtered, contains twelve percent alcohol and has twenty-four milligrams per litre of total sulfur.
Domaine Louis Jadot 2021 Monthélie Les Sous Roches
French Red
Pinot Noir grows on an east-facing, 1.16-hectare site with clay and stones at the surface. Grapes are hand-harvested into small cases, sorted by hand and destemmed. Maceration lasts three to four weeks in open wooden or stainless-steel vats, with twice-daily punching down during fermentation. Maturation lasts about eighteen months in barrel, with around one third new oak. The wine comes from a village appellation in the Côte de Beaune.
La Soeur Cadette 2024 Juliénas
French Red
Perfumed plum, juicy raspberry, cassis, red fruit and spice accompany mineral texture and fine tannins. Gamay comes from two sites with blue granite and sandy soils, where the vines average around eighty years. Whole clusters ferment in concrete before eight to ten months in older barrels. Native yeast is used. A scrubby herbal note appears on the finish, and alcohol is twelve and a half percent.
Pierre-Olivier Bonhomme 2020 La Tesnière Pineau d’Aunis
French Red
Cranberry, cherry, damp forest floor, clove and pepper accompany a pale, glossy red with juicy fruit, fine tannins and a mineral finish. Pineau d'Aunis comes from vines averaging twenty-five years on flint and clay soils. Semi-carbonic maceration lasts thirteen days in wooden vats. Native-yeast fermentation runs for two months, followed by six months in used 228-litre barrels. The wine is bottled unfiltered.
Château Jacques Noir 2018 Saint-Émilion
French Red
Made entirely from Merlot grown on clay, this red is aged in barrel. Ample, deep fruit accompanies blackcurrant, spice and wood-aged flavours. The palate has a firm, fine tannic structure. Production for this release amounted to 48,400 bottles, and alcohol is fourteen percent. Brilliant ruby colour, red fruit and toasted notes are also part of the profile.
Craven Wines 2024 The Firs Syrah Stellenbosch
South African Red
Violets, blackberry, leafy notes and pepper accompany a sappy palate with concentrated fruit, bright acidity and firm tannins. Syrah from a Devon Valley vineyard planted in the year two thousand grows in deep, clay-rich red soils. Whole bunches are lightly foot-stomped, with gentle pumpovers once or twice daily. After pressing, the wine matures for ten months in concrete. Alcohol is thirteen point zero three percent.
Catherine & Pierre Breton 2019 Nuits d’Ivresse Bourgueil
French Red
Smoky black fruit, spice and wild bramble accompany a broad, structured profile with smooth tannins. Cabernet Franc is hand-harvested, destemmed and fermented for three weeks with native yeast. Malolactic fermentation and ageing take place in used barrels. No sulfur is added during vinification. The vines are farmed organically and biodynamically, and the wine contains thirteen and a half percent alcohol.
Bodegas Albamar 2020 Albamar Tinto
Spanish Red
Caíño Tinto, Espadeiro and Mencía form this red from Rías Baixas. The varieties grow near the mouth of the Umia River in the Ría de Arousa, among gentle relief, sandy and clay soils and a constant sea breeze. Fermentation uses native yeast in stainless steel, where the wine matures for six months and completes malolactic fermentation. It then rests for three months in oak. Alcohol is eleven percent.
Beckham Estate 2021 Olivia’s Pinot Noir Rosé
American Rosé
Pinot Noir from a dry-farmed estate vineyard in the Chehalem Mountains is fermented in amphora and aged in neutral barrel. Pale blush colour and a light body accompany strawberry, cherry blossom and racy acidity. The terra-cotta vessels used in the cellar are made by hand in the vineyard studio. The wine is an Oregon rosé.
Domaine Georges Glantenay 2023 Bourgogne Aligoté Vieilles Vignes
French White
Citrus and white flowers accompany fullness and taut acidity on the palate. Aligoté from Burgundy is harvested by hand from vines averaging forty-five years of age. Fermentation and ageing take place in oak. Production amounted to 1,800 bottles for this release. This dry white comes from Bourgogne AOP and contains twelve and a half percent alcohol by volume.
Domaine Julien Sunier 2022 Régnié
French Red
Vine peach and a smooth texture accompany velvety tannins in this Régnié. Gamay Noir comes from certified-organic south-facing parcels between 280 and 400 metres, with vines averaging sixty years on sandy pink granite. Whole bunches undergo carbonic fermentation with native yeast in concrete. After slow pressing, the wine matures for nine months in equal parts foudre and barrel.
Koppitsch 2021 Happy Anniversary
Austrian Red
Blaufränkisch and Sankt Laurent are blended in proportions of seventy and thirty percent. Around ten percent of the stems remain in the mash before natural fermentation in stainless-steel and fibreglass vats. Pressing takes place after about ten days. The wine then spends twenty-two months on gross lees in 225-litre barriques and is bottled unfiltered, without fining or additives. Alcohol is eleven percent, and no sulfur is added.
Wasenhaus 2023 Grand Ordinaire
German Red
Fresh herbs, tobacco leaves, bright red cherry and fresh leather accompany this dry natural red from Baden. The palate has fresh acidity and tannins, with cherry and red plum. Spätburgunder undergoes carbonic maceration and is pressed after ten days, while fermentation is spontaneous. The wine contains twelve and a half percent alcohol. Air softens the palate and brings greater balance.
Henschke 2024 Peggy’s Hill Riesling
Australian White
Pale straw colour with lime-green reflections accompanies white florals, almond blossom, lime and white peach. The palate is rich and concentrated, with ripe citrus, bright acidity, mineral texture and length. Riesling from Eden Valley growers is hand-picked, partly crushed and chilled, gently pressed, cool-fermented and kept on lees. Some vines are up to fifty years old, and alcohol is eleven and a half percent.
Feudi di San Gregorio 2023 Pietracalda Fiano di Avellino Riserva DOCG
Italian White
Straw-yellow colour accompanies chamomile, fresh flowers, white-fleshed fruit, candied citron and Mediterranean scrub. The palate is soft and balanced, with savoury freshness, lively fruit and a menthol note. This Fiano is made as a reserve bottling in Fiano di Avellino DOCG, Campania. Fermentation and six months of maturation take place in stainless steel. Alcohol is thirteen percent.
Pheasant’s Tears 2019 Poliphonia
Georgian Red
This light-bodied red brings together more than one hundred and seventeen indigenous Georgian grape varieties from the main vineyard in Sighnaghi, Kakheti. White, yellow, pink, golden, red and black grapes are fermented and aged in qvevri, followed by further time in stainless steel. The wine is medium-bodied, with high acidity, and contains twelve and a half percent alcohol.
Soalheiro 2020 Alvarinho Clássico Monção e Melgaço
Portuguese White
Bright lemon-yellow colour accompanies a fresh fragrance with tropical and mineral notes. Alvarinho from Monção and Melgaço is harvested by hand. The must is clarified at low temperature, fermented in stainless steel and matured on fine lees. Hot days and cold nights characterize the protected local microclimate. Moderate alcohol and acidity are balanced, and the wine contains twelve and a half percent alcohol.
Clos du Tue-Boeuf 2021 La Caillère Cheverny
French Red
Predominantly Pinot Noir with a smaller share of Gamay, this red comes from a 1.3-hectare parcel of silex and clay in Cheverny. The vines averaged about thirty-five years of age when documented, and the wine spends around one year in neutral 400-litre barrels. The profile is fresh, clean and aromatic, with reductive and herbaceous character.
Frasca La Guaragna 2022 Freisa d’Asti
Italian Red
Ruby red colour has purple highlights. Wild berries, violet, herbs, redcurrant, mulberry and blackberry accompany black tea, earth and lively acidity. The medium-bodied palate has fine tannins, freshness and a mineral finish. Made entirely from Freisa grown in Moasca, the wine includes thirty percent whole bunches, receives delicate maceration without punch-downs, and matures for four months in a large oak barrel.
Luis Seabra 2019 Xisto Ilimitado Tinto
Portuguese Red
Balsamic notes, fresh red fruit, local scrub and spice accompany flint and broken-stone mineral character. The palate is dense and fresh, with fine tannins, acidity, red cherry and pomegranate. Two vineyards were harvested separately, and sixty percent of the fruit was vinified as whole bunches in old wooden Port vats. Maceration lasted twenty-nine days, followed by eighteen months of ageing.
L’Ormarins 2020 Blanc de Blancs Méthode Cap Classique
South African Sparkling
Fine bubbles accompany lime leaf, sea breeze, floral notes, honey and dried apple. Lime, lemon sherbet and grapefruit appear with toasted, creamy oatmeal-cookie flavours. The palate is full, rounded and textural, with acidity and a long finish. Chardonnay was whole-bunch pressed; ten percent of the base fermented in barrel for twelve weeks, and the wine spent three to four years on lees in bottle.
Tegernseerhof 2016 Bergdistel Grüner Veltliner Smaragd
Austrian White
Medium yellow-green colour has silver reflections. Cox's Orange Pippin apple, blossom honey and delicate floral notes appear in the aromatic profile. The palate is juicy, round and almost creamy, with yellow tropical fruit, fine acidity and discreet fruit sweetness. A mineral finish is long. This stainless-steel-matured Grüner Veltliner comes from Wachau and contains thirteen percent alcohol.
Mendall Alícia Serres 2024 Santa Helena
Spanish Red
This red combines eighty percent Carignan with twenty percent Grenache Blanc from young vines in Vilalba dels Arcs, Terra Alta. The vines are farmed biodynamically on calcareous clay soils, and the grapes are harvested by hand. Maceration and spontaneous co-fermentation take place in amphora. The wine also ages in amphora before pressing and is bottled unfined, unfiltered and without added sulfur dioxide. Alcohol is fourteen percent.
Fairview Cellars 2016 The Bear
Canadian Red
Clear deep ruby colour has garnet tinges. Savoury dark plum, dark cherry, cigar box and thyme appear in an intense aromatic profile. The full-bodied palate combines rich dark fruit with tobacco, leather and a hint of cinnamon. Silky tannins and composed acidity accompany a lengthy finish. This red comes from Oliver in the Okanagan Valley, British Columbia.
Nicolas Mariotti Bindi Cantina di Torra Hors Série Blanc 2017/2018
French White
Acacia blossom, citrus and white fruit accompany a broad, supple texture, fine bitterness, freshness and persistence. This dry white blends Vermentinu from two successive harvests. Grapes are picked by hand and pressed as whole clusters, followed by light settling and spontaneous fermentation in stainless steel. The wine rests for twelve months on fine lees in tank and is bottled without filtration.
Hajszan Neumann 2016 Ried Gollin Weißburgunder
Austrian White
Medium yellow colour carries silver reflections. Fine herbal spice, delicate wood, ripe pear and a touch of vanilla appear with yellow-fruit notes. The palate is substantial, with a fine arc of acidity and lasting flavour. This organic Pinot Blanc was matured in a large wooden cask in Vienna. Alcohol is thirteen percent, and the profile shows capacity for further development.
Domaine Buronfosse 2019 L’Hôpital Trousseau Côtes du Jura
French Red
This red is made from Trousseau under the Côtes du Jura appellation. The estate is located in the Combe de Rotalier and covers about five hectares. Its vineyard has been farmed organically, while cellar work follows a low-intervention approach with minimal technical intervention and few oenological products. Peggy and Jean-Pascal Buronfosse began producing wine there at the turn of the millennium.