​Cantine Monfort Blanc de Sers Brut Nature ($21.99)
Trentino
From the producer:
"Blanc de Sers Brut Nature is a sparkling wine produced in according to Metodo Classico method: nine months on the lees obtained from the grapes Valderbara, Vernaza and Nosiola cultivated on the terraced hills of Serso and Viarago. The optimal altitude between 550 and 700 meters a.s.l., the particular acidity of these grapes and their delicate aroma combined with the right period of ageing on the lees provide a quality creamy sparkling with a fresh and enchanting bouquet. Brut nature, zero dosage or pas dosé, the choice of our sparkling wine master to make in the flûte what grapes and terroir have to say.

Colour: pale yellow.
Bouquet: white flowers and a hint of green apple enhanced by a touch of hay.
Perlage: enhances the flavor and length.

Accostamenti gastronomici
Excellent as an aperitif, it goes very well with light appetizers, with dishes based on fresh water fish and seafood, soup and mushrooms."

From me:
I carry several wines from Cantine Monfort because they are doing a great job of making high quality wines from lesser known, indigenous grapes. This sparkling wine is elegant and delicious, and is a nice step up from Prosecco. Perfect for your special someone!

Querciavalle Chianti Classico Riserva ($24.99)
Tuscany
From the producer:
"Since the year of the wine estate establishment in 1954, the Riserva Querciavalle has always been considered as one of the most representative wine of the Losi family’s production. Appreciated also by the most demanding customers for its excellent quality, this wine represents the real authentic expression of Chianti Classico appellation. 

Wine making: Fermentation in stainless steel tanks at a controlled temperature lower than 27° for about 15-20 days, which is the average suitable time for extraction from the skin of colour, polyphenols, tannins and other typical features of Chianti Classico. After alcoholic fermentation, the wine is placed in cement-vitrified tanks for the second fermentation, until the malic acid gets totally exhausted. Only at this moment, the wine will be ready for ageing in wood Aging: 24-30 months in 53 hl Slavonian oak casks Refining: an additional rest in bottles for 3-6 months before merchandising further enhances Chianti Classico aromas and flavours. 
Bottles produced: 15,000 

Colour: brilliant deep ruby red, tending to garnet with aging
​Bouquet: intense, fine and charming, recalling ripen fruit, berries and vanilla;
Flavour: warm and harmonious; elegant noble tannins, dry, complex and with long-lasting finish
​Serving Suggestions: T-bone steak, lamb, wild boar and wild game"

From me:
The first time I tasted this wine, I didn't have strong feelings about it. Chianti is not my favorite, so I struggle a little with choosing which to sell in the shop. The second time I tried it, I was lucky enough to be dining with Francesco and Valeria Losi (daughter of the winemaking family and head of international sales). Over several courses we tried all of the brand's wines, and when I had the Chianti Riserva paired with food (specifically pork osso bucco), it was a revelation. It's no secret that a great pairing will bring out the best of the food and the wine, but this Chianti really demands to be enjoyed with a meal. You can appreciate it on its own, but a hearty, fatty, rich dish will really let it shine.

Goretti L'Arringatore ($39.99)
Umbria
From the producer:
"60% Sangiovese, 30% Merlot and 10% Ciliegiolo 

MATURATION: about 14/16 months in barrique
REFINING: about 12/14 months in bottle
AGEING POTENTIAL: 10 or more years depending on the vintage 

COLOUR: intense ruby red with violet hues
BOUQUET: complex and very intense, with notes of mature, exotic fruit and honey
TASTE: aromatic, elegant with fine notes, long and lingering
SERVE WITH: roast and grilled meats, excellent with mature cheeses and pasta dishes with tomato sauce.​"

From me:
This is newer to the shop, and I'm very excited to have another Umbrian wine to offer. L'Arringatore is bold and rich, though not really full-bodied. There's quite a bit of dark fruit balanced by firm tannins. I think a California Cab drinker will be especially drawn to this. It's best if opened two hours before drinking.

Cantine Monfort Teroldego Rotaliano ($19.99)
Trentino
From the producer:
"This wine is unanimously considered the prince of Trentino wines. The vine is native to Trentino and the wine shares certain biochemical characteristics with Marzemino. It takes its name from a village near the town of Mezzolombardo called Teroldeghe. The fundamental characteristic of this variety is that it grows and gives its best only in the Piana Rotaliana area whose soil is the result of alluvial detritus deposited by the River Noce.

WINE MAKING METHOD
Traditional red-wine fermentation on the skins, malolactic fermentation and refining first in stainless steel, then in bottle for some months.

TASTING NOTES
Colour: intense ruby red with purple highlights.
Bouquet: intense, fruity with blackberry and bilberry notes.
Palate: full, warm with a rounded softness.

FOOD MATCHING
Roasted red meats, grilled meats and strongly flavoured cheeses."

From me:
Teroldego is a fairly obscure indigenous grape, and when you find it, it's rarely as a 100% varietal. This wine is medium bodied, with a racy acidity that comes from the cooler climate in which the vines grow. The flavor profile is somewhere between Pinot Noir and Gamay, but with more depth.

Tenute Soletta Sardo Cannonau ($18.99)
Sardinia
From the producer:
"The 'Tenute Soletta di Umberto Soletta' agricultural holding has a recent history if compared to cellars that are hundreds of years old. However, it has an interesting story of love and passion for the Earth since being launched. The proof? Umberto is still, even today, cultivating a vineyard and an olive grove that he planted with his dad when he was 5. While he was studying, Umberto would spend most of his spare time in the countryside: his big passion together with motorsports (when he was young, he took part in various Rally competitions). After completing his studies, he started working the fields full-time, keeping an important family tradition alive.
 
This passion later became his job. A 'farmer', as he likes to describe himself. In the mid ‘90s, he created the cellar and planted various vineyards, knowing that the value of a wine also depends on the quality of grapes and of the place where they grow.
 
Through intense land reclamation, combined with utmost attention to landscape details, he has brought back the traditional typology of the vineyard by creating a harmonious relationship between the human intervention and the surrounding, sometimes wild, natural environment.
 
The cultivation of vineyards respects the principles of integrated pest control to preserve the environment for future generations we borrowed it from. Today, the company is run by Umberto, his wife Caterina, his sister Pina and the elder father who still work in the vines and cellar every day despite being 95 years old.

Vinification: In red and maceration with skins for 20 days.
Ageing: 24 months in stainless steel on yeasts
Refining in the bottle: 12 Mounths
Colour: Ruby, clear and shine
Flavour: Intense and typical perfume, with mineral and earthy recalls, pomegranate and sweet violet.
Taste: Balanced, warm with glyceric strength well contrasted by round and elegant tannins.
Gastronomic combination: It perfectly matches grilled red meats, pasta with game sauces and aged cheeses."

​From me:
Cannonau is also known as Grenache (France) and Garnacha (Spain). When the grape comes from Sardinia, though, it has a character all its own. The soil and climate produce wines that are higher in alcohol, but low in acidity, with mineral and tobacco undertones. Sardinian Cannonau is like no other wine, and is a must try. This is a particularly nice example of the style.

​Scarbolo Campo del Viotto 2015 ($43.99)
Friuli-Venezia Giulia, Italy
​From the producer:
"An intense deep ruby red color with pomegranate hues. Ripe notes of marasca cherries, sweet tobacco, dark chocolate and ripe wild berries.
Intense on the palate, with soft sweet tannins and spiced persistent finish.

Grapes: 100% Merlot

Fermentation: The first whole clusters harvested are dried out for about 20  days, then the fermentation occurs in small Oak Barrels. After the
fermentation, barrels are sealed and the wine remains in contact with the skins until mid December.

Aging: 2 Years in small Oak barriques; then 6
Months in the bottle prior to release
Production: 850 Cases"

From me:
Another wine from Scarbolo that flips the script. Hate Merlot? Think it's an unimpressive varietal? Try this wine. From the partial raisinating of the grapes to the long aging, this takes Merlot to the next level. Elegant and rich.

We previously tasted the 2013 vintage, which is wonderful (both on the day of opening and the next day). This is the 2015, which was an excellent year for Italian wine. As of this posting, Sage is the only store in Upstate NY that carries this vintage, but there is still very little of it. This is a perfect special occasion or gift wine.

​Casinova di Neri Irrosso ($21.99)
Tuscany
From the producer:
"We believe that wines are the fruit of the vineyard and of man's labour.
The care and passion in working the land has to take into account the characteristics of the land, the microclimate and the variety so as to produce a unique distinct wine able to express its territory. For over forty years our evolution has been marked by careful targeted choices that have distinguished our estate and the wines we produce creating their own style.
A constant search for particular soils that exalt the quality and uniqueness of our wines and farming practices that respect the land and the vines are followed by attentive care in the making of the wine. Our wines are the fruit of exceptional combinations of soils and microclimates together with passionate and meticulous work enabling us to obtain constant results and to enhance the distinct features of the grapes throughout the different vintages.

This wine is born from the grapes of the 'Cetine' vineyards to the south of Montalcino where our Brunello Tenuta Nuova and our Rosso di Montalcino come from. It is obtained from Sangiovese Grosso and Colorino grapes (the plants are reproductions of old varieties that we found in our oldest vineyards). We tried to produce a wine typical of our land and closely linked to it but with the style and characteristics of Casanova di Neri wines. It can be drunk at once or kept for some years giving even greater satisfaction.

Vinification: selection table for bunches, de-stemming, selection table for individual grapes. Vats filled by gravity. Fermentation without use of yeast additives and maceration in open conical vats at controlled temperatures for ¾ weeks Aged in oak barrels for around 15 months and 6 months in bottle.

Tasting notes: Intense ruby red, hints of wild cherry, violets and red fruits ample and easy to drink with excellent persistence. Serve at a temperature of 16° - 17° opening the bottle a few hours previously or decant delicately.

Accompaniments: Tuscan cold cuts, pasta with tomato sauce, roast white meats."

From me:
Brunello di Montalcino is considered one of the top Italian wines, but even a "bargain" bottle will cost you upwards of $30. This is in part because the production area allowed is small, and because Brunellos must comply with a longer aging requirement. The other two Montalicino wines produced from Sangiovese demand less aging (Rosso di Montalcino) or can be both younger and blended with other grapes (Sant'Antimo). Irrosso is a fine example of the latter, though it has quite a bit of barrel age on it. This one is a very good alternative to higher priced wine from the area, and it still gives you an idea of the style and terroir of Montalcino.

San Marzano Primitivo di Manduria ($15.99)
Puglia
From the producer:
"Production area:
San Marzano, Salento, Puglia. The area is about 100 meters above sea level, with high average temperatures and medium-low rainfall. The soft soil layer is clayey and quite thin, with a good presence of rocks.

Ageing:
In French and American wood barrels for 6 months.

Ageing potential: 
A wine that preserves its organoleptic characteristics for 5 years.

Tasting notes:
Ruby red colour enriched with violet reflections; generous bouquet, which recalls ripe cherries and plums, with pleasant notes of cocoa and vanilla. This wine has a velvety texture, softened by the warmth of the Primitivo grapes; the finish offers notes of persistent sweetness.

Best served with:
Savoury first courses, lamb and game with rich sauces, hard cheeses."

From me:
Primitivo is genetically very similar to Zinfandel (they are both clones of the same Croatian grape), and it produces a round, fruit-forward, and smooth wine. While many Italian reds are noted for their strong tannins, Primitivos are a bit more mellow and approachable. This is a great example of wines from the "heel" of Italy, where the climate and soil lend bold ripeness and light earthiness.

​West Cork Distillers Glengarriff Bog Oak Cask Whiskey ($39.99)
Ireland
From the producer:
"West Cork Distillers’ Glengarriff Collection of Irish whiskeys are single malts aged for 4 years in sherry casks before being finished in barrels that have been charred using natural fuel sources obtained from the iconic Glengarriff Forest in Southern Ireland. Each barrel is prepared using a proprietary charring device that was hand-built by West Cork Distillers with the guidance of a local fifth-generation blacksmith. Each of these special release whiskeys delivers a unique flavor profile that embodies the innovative spirit of West Cork Distillers.

Bog Oak Charred Cask:
Aroma - Spice, dried leather with a sweet dried fruit undertone 
Taste - Intense spice, malt and cracked pepper 
Finish - Spice, nutmeg and long lasting malt"

From me:
This will be the most unusual Irish Whiskey you'll taste. There's an earthy depth to the flavor that I find really compelling, and there's more smoke than you might be used to from Ireland. I would call this the wine drinker's/Scotch lover's/cigar smoker's Irish Whiskey.

Etienne Oudart Champagne--Brut Référence ($50.99)
Champagne 
From Thomas:
"Jacques Oudart belongs without any doubt to the upcoming stars of the Champagne area. The Oudart Family has been involved in Champagne making since the late 1950’s. They own 22 acres spread mainly over 2 regions: Vallee de la Marne and the Epernay area. This is definitively a major asset  as it gives Jacques the possibility to blend all 3 grape varietals and still have the influence of all the various terroirs.

Jacques Oudart is very meticulous about winemaking and insists on extending his Champagne aging in order to hit the perfect ripeness when the bottle reaches the consumer.

Champagne Oudart’s trademark is to create elegant and fine wines. Most of the cuvee blend uses Chardonnay for its strength, Pinot Meunier for the fruit and Pinot Noir to add personality.

Bright gold color with some note of copper. On the tasting aromas of toast, brioche and hazelnuts appear. Long aromatic persistence in the mouth."

From me:
This Champagne is produced sustainably with minimal chemical intervention. The production is relatively small at 25,000 bottles per year. I sometimes find Champagne to be too "yeasty" tasting, but this one strikes a nice balance with the fruit and acidity. I find that it is great value for money, and it's nice to be able to support a smaller winemaker. I would much rather drink Oudart than Moët or Veuve.

Nadine Ferrand Macon Solutre Pouilly ($22.99)
Burgundy
From Thomas:
"Nadine is an amazing person and winemaker. She has an energy and determination that is rarely seen. Since 1984, Nadine has continued the family tradition of winemaking established three generations ago. Nadine took over the estate in 2000 when her husband passed away. In a very competitive environment, she managed to increase the size of the estate and bring the quality of her wines to the top, moving her to the spotlights of national television.

Domaine Nadine Ferrand is 22 acres large and produces about 60,000 bottles per year on average. Growing grapes in a sustainable way, she is particularly meticulous in caring for the vines to ensure the highest quality of grapes. The estate produces a great portfolio of wines, ranging from a Macon blanc to a well renowned Pouilly Fuisse. Her feminine and elegant touch is perceivable across all her wines. The wines are usually aged 6 to 12 months in steel tanks or barrels. The influence of wood is very limited, as she wants to keep the full expression of the fruit and the terroir.

Nadine is now assisted by her oldest daughter Marine, who shares the same passion for the family estate and the Maconnais wines.

This wine is clear, bright with a beautiful pale gold dress and green color. The nose is fresh, mineral with candied lemon and honey aromas. This is well balanced thanks to its vivacity and its minerality."

From me:
Sustainably produced with limited chemical intervention, Ferrand only releases about 8,000 bottles of this Chardonnay. It is fermented and aged in stainless steel before spending an additional 6 months in the bottle before it's released. The flavor is top-notch, with an elegant mouth-feel. This wine drinks like a bottle twice its price.

Chateau Haut-Blanville Grande Réserve Pinot Noir ($14.99)
Languedoc
From the producer:
"Educated by the Burgundy model of “Climats”, we dreamed of crafting single parcel wines. Captivated by the beauty and variety of terroirs around Pézenas, a 16th Century village near to Montpellier, this is where we decided to settle. To make our dream come true, we decided in 1995 not to buy an existing Domaine but rather to create our own Wine Estate, parcel by parcel, to create single parcel wines, from vine to bottle.

Today, Château Haut-Blanville is the outcome of 20 years of investment and work of a beautiful team to give our vision of origin a tangible reality by proposing a selection of cuvées revealing the personality and diversity of the terroirs of vineyards of Château Haut-Blanville.

Grande Réserve is from a north facing mid-altitude vineyard in the Gres de Montpellier appellation. The limestone soil brings finesse to the wine. Grapes are destemmed and aged for 9 months in stainless steel tanks. The low yield and the appropriate harvest date give this Pinot Noir freshness and a moderate alcohol level. The nose expresses notes of spices, berries and tobacco. On the palate, the wine features soft tannins, delicate fruit and an elegant structure."

From me:
This is a perfect example of how you can find excellent value for money (especially in French wines) if you look at regions that are less popular. Burgundies generally fetch a pretty penny, but here you have a winemaker who is using the philosophy of Burgundian production in an appellation that has less cache, so the wine is less expensive. Languedoc is home to some great values, and recently Gres de Montpellier in particular has become a more highly regarded sub-appellation. This wine is a must-try for Pinot drinkers, and a good first Pinot for those who are new to the varietal.

Clos de Cazaux Gigondas 2014 ($31.99)
Southern Rhône
From Thomas:
"The Clos des Cazaux domaine was founded in 1905 by Gabriel Archimbaud. The Archimbaud and Vache families are among the oldest ones in Vacqueyras, dating back to 1635. The 98 acre estate is currently run by Jean Michel and Frederic Vache. The vines are cultivated with utmost respect to the environment. Only Bordeaux mixture (antifungal agent consisting of a solution of copper sulfate and quicklime) and sulfur are used in the phytosanitary (pertaining to the health of plant) and vineyard treatment. At all times, the vineyards are manually tended, including manual harvest. To ensure optimal quality, only the best grapes are selected during a green harvest in Summer which eliminates at least 20% of the production. Each grape variety is picked at its optimum maturity and vinified separately. The whole clusters are placed into specially equipped bins with a screw in the bottom that allow the grapes to fall into the tanks without any crushing. This near-carbonic fermentation period depends on the grape varieties and the conditions. The maturation takes place first in stainless steel tanks for the juice to settle, then in concrete or enamel tanks. The wines mature in the cellars for at least 2 years before bottling in order to offer the optimum ripeness to the consumer.

This strong, warm wine comes from a selection of grapes on exceptional land. In fact our vineyards in Gigondas are situated on the arid hills of the Dentelles de Montmirail.

The Mistral blows regularly on these slopes which limits the amount of treatment needed to the vines. The vines grow in stony fields, which is rare, and produce wine that can be kept easily for 10 yrs. Aromas of pepper, red fruits, are intense and persistent; very interesting to discover young. Its robe is steady, stable, the tannins silky, some say feminine compared to the more rustic Vacqueyras. Strong dishes such as deer and wild boar can subdue this prestigious wine. If perchance this wine is not finished with game, it remains incomparable with Reblochon, St Nectaire, and other strong cheeses."

From me:
If you are not familiar with wines from the Southern Rhône, you will feel lucky for this to be your introduction. If you enjoy Châteauneuf, but don't want to spend so much, Gigondas is the answer. This blend of Grenache, Syrah, and Mourvèdre is elegant, well-balanced, and an excellent example of the style. I am very pleased to present this wine.

​Cantine Monfort Blanc de Sers Brut Nature ($21.99)
Trentino
From the producer:
"New entry in Monfort winery, Blanc de Sers Brut Nature is a sparkling wine produced in according to Metodo Classico method: nine months on the lees obtained from the grapes Valderbara, Vernaza and Nosiola cultivated on the terraced hills of Serso and Viarago. The optimal altitude between 550 and 700 meters a.s.l., the particular acidity of these grapes and their delicate aroma combined with the right period of ageing on the lees provide a quality creamy sparkling with a fresh and enchanting bouquet. Brut nature, zero dosage or pas dosé, the choice of our sparkling wine master to make in the flûte what grapes and terroir have to say.

Colour: pale yellow.
Bouquet: white flowers and a hint of green apple enhanced by a touch of hay.
Perlage: enhances the flavor and length.

Accostamenti gastronomici
Excellent as an aperitif, it goes very well with light appetizers, with dishes based on fresh water fish and seafood, soup and mushrooms."

From me:
I carry several wines from Cantine Monfort because they are doing a great job of making high quality wines from lesser known, indigenous grapes. This sparkling wine is elegant and delicious, and is a nice step up from Prosecco. Perfect for a toast on New Year's Eve!

Querciavalle Chianti Classico Riserva ($24.99)
Tuscany
From the producer:
"Since the year of the wine estate establishment in 1954, the Riserva Querciavalle has always been considered as one of the most representative wine of the Losi family’s production. Appreciated also by the most demanding customers for its excellent quality, this wine represents the real authentic expression of Chianti Classico appellation. 

Wine making: Fermentation in stainless steel tanks at a controlled temperature lower than 27° for about 15-20 days, which is the average suitable time for extraction from the skin of colour, polyphenols, tannins and other typical features of Chianti Classico. After alcoholic fermentation, the wine is placed in cement-vitrified tanks for the second fermentation, until the malic acid gets totally exhausted. Only at this moment, the wine will be ready for ageing in wood Aging: 24-30 months in 53 hl Slavonian oak casks Refining: an additional rest in bottles for 3-6 months before merchandising further enhances Chianti Classico aromas and flavours. 
Bottles produced: 15,000 

Colour: brilliant deep ruby red, tending to garnet with aging
​Bouquet: intense, fine and charming, recalling ripen fruit, berries and vanilla;
Flavour: warm and harmonious; elegant noble tannins, dry, complex and with long-lasting finish
​Serving Suggestions: T-bone steak, lamb, wild boar and wild game"

From me:
The first time I tasted this wine, I didn't have strong feelings about it. Chianti is not my favorite, so I struggle a little with choosing which to sell in the shop. The second time I tried it, I was lucky enough to be dining with Francesco and Valeria Losi (daughter of the winemaking family and head of international sales). Over several courses we tried all of the brand's wines, and when I had the Chianti Riserva paired with food (specifically pork osso bucco), it was a revelation. It's no secret that a great pairing will bring out the best of the food and the wine, but this Chianti really demands to be enjoyed with a meal. You can appreciate it on its own, but a hearty, fatty, rich dish will really let it shine.

Bodegas Bleda Pino Doncel 12 Meses ($22.99)
Jumilla, Spain
From the producer:
"Made with a selection of Monastrell and Syrah grapes from our vineyards, this wine is aged at least twelve months in select French and American oak barrels. It has great aromatic intensity, complex on the nose and balanced on the palate. It is fruity and fresh, with mature tannins that give it volume and richness, as well as a long finish. A wine that always leaves you wanting more!

Monastrell (red-wine grapes with small, tightly bunched clusters) is the variety that best adapts to the conditions in Jumilla, as it needs a warm climate to ripen properly and tolerates the lack of rain very well. It ripens very well, given the ease with which both sunlight and air can penetrate its scarce foliage. The many hours of sunlight and abrupt temperature changes, with hot summer days and cool nights plus intensely cold winters with temperatures often dropping below freezing at night, give the Monastrell grapes a high concentration of essential components, allowing us to make powerful, deeply coloured wines with great structure and aromatic complexity.

Monastrell vines are not irrigated and require large swaths of land, as it is a low-yield grape that is harvested by hand in a “back-breaking” process.

Monastrell, in general, doesn’t need phytosanitary treatment, as it is highly resistant to cryptogams. The dry, arid climate of the region also helps in this regard. So, we can grow the grapes organically without any of the much-feared infestations vines are prone to in damper areas.

Color: deep cherry. Aroma: Sweet spice, ripe fruit. In mouth: Complex, ripe tannins, long finish."

From me:
If you are a California Cab or Old Vine Zin drinker, try this wine. It's big and bold, smooth on the palate, rich, and long-lasting. This wine is more elegant than others that I've had from the area, perhaps due to the addition of the Syrah, which gives it some backbones and keeps it from being a fruit bomb.

Goretti L'Arringatore ($41.99)
Umbria
From the producer:
"60% Sangiovese, 30% Merlot and 10% Ciliegiolo 

MATURATION: about 14/16 months in barrique
REFINING: about 12/14 months in bottle
AGEING POTENTIAL: 10 or more years depending on the vintage 

COLOUR: intense ruby red with violet hues
BOUQUET: complex and very intense, with notes of mature, exotic fruit and honey
TASTE: aromatic, elegant with fine notes, long and lingering
SERVE WITH: roast and grilled meats, excellent with mature cheeses and pasta dishes with tomato sauce.​"

From me:
This just landed at the shop, and I'm very excited to have another Umbrian wine to offer. L'Arringatore is bold and rich, though not really full-bodied. There's quite a bit of dark fruit balanced by firm tannins. I think a California Cab drinker will be especially drawn to this. 


Fattoi Brunello di Montalcino 2007 ($69.99)
Tuscany
From the producer:
"A life and a passion devoted to agriculture …A life that has its roots in a strong and generous territory, the territory of Montalcino. 
…A life that the Fattoi family has always dedicated with absolute self-denial, enthusiasm and professionalism, to the production of wine and olive oil that have made Montalcino famous world-wide. 

Ageing: 4 years total, 2 in oak casks and tonneauxBottle ageing: 4 months at least
Average yearly production: 20.000 bottles of 0,750 lt.
Grape Varieties:
100% Sangiovese
Organoleptic characteristics:
Colour:
The wine is visibly limpid, brilliant, an intense ruby red color, with reflections of garnet.
Bouquet:
intense, persistent, full and ethereal, revealing the aromas of spices, forest floor, small red fruit and rich perfumed roses.
The taste:
The wine is elegant, harmonious, with long aromatic persistence, balanced tannins and well rounded, with a dry and persistent finish

Serving Temperature:
18° C. It is advisable to uncork the bottle at least 2 — 3 hours before serving. The wine benefits from being decanted in order to aerate the wine. Serve in crystal balloon glasses.

Recommended food accompaniment:
Red meats, game, mushroom and truffle dishes, aged cheeses such as Parmigiano Reggiano and Tuscan Pecorino. An excellent wine for meditation."

From me:
The pricing on this wine reflects that it is a 2007 (a very good vintage for Montalcino), but at the same time, the age and quality make this a fair bargain. This wine is approachable now, but will drink well over the next five years, though I am partial to opening now and enjoying it! Elegant, soft tannins prevail, but there is enough structure here to balance the dark red fruit and mild baking spices. A subtle earthiness underlies the fruit. This is a beautiful wine.

​F.E.W American Whiskey ($45.99)
Illinois
This is a blend of F.E.W's Bourbon, Rye, and Single Malt, and it's a limited release. At 93 proof it can pack a punch, but the smoothness on the palate really balances the strength. It does not drink hot, but it's strong enough to be great in a cocktail or with an ice cube. I prefer it neat.

Middle West OYO 100% Red Wheat Whiskey ($45.99)
Ohio
​"Middle West’s flagship wheat whiskey is a unique addition to the crowded field of corn-, rye-, and barley-based (blended) dark spirits. Made from 100% Ohio soft red winter wheat, OYO Whiskey is produced and aged in small batches and offers a one-of-a-kind flavor profile distinctive to its Ohio origins. The distillery uses single-source Ohio grains to emphasize regional “terroir,” and barrel-ages the whiskey in white American oak cooperage sealed with beeswax."

Catoctin Creek Straight Rye ($49.99)
Virginia
"Only one in every ten barrels gets selected to be in the Roundstone Rye "92 Proof" whisky.

This whisky is the culmination of several years of planning.  'For a few years now, we've been putting whisky away for storage,' remarked Becky Harris, Chief Distiller and President of Catoctin Creek Distilling Company.  'We pulled some of the more interesting barrels from the back of the barn and decided to release these at a higher proof:  a whisky specially curated for flavor, while still being remarkably smooth, as is our existing 80 proof Roundstone.'"
​
Cotswolds Dry Gin ($40.99)
England
"A delectable blend of nine carefully considered botanicals, including lavender from here in the Cotswolds. Our IWSC Gold Award winning gin is clean and balanced with juniper and citrus notes. Great served with tonic or on ice."

Bloomery Ginger Liqueur ($24.99)
West Virginia
Word is, Bloomery won't be making their liqueurs anymore, so this is your chance to grab one of these beauties. Just sweet enough, but with a little heat from the real ginger, this is a great cocktail ingredient. You can up your "Jack and Ginger" game, or add it to gin with a squeeze of lemon. Or just put some in your hot tea!

Naked Flock Cider ($11.99/4-pack)
New York
This semi-sweet cider is sweetened with just a touch of maple syrup. Perfect for the season when you want something cold and light to balance out all of those heavy meals.

​Terre del Fohn Müller Thurgau ($12.99)
Trentino
From the producer:
"Named after the grape variety form which it comes and which was bred by the Swiss researcher Doctor Hermann Müller in 1882. This is a white-grape variety which comes from the crossing of Riesling with Madeleine Royal. It is adaptable to the cold climate of mountain areas and ripens early. For these reasons cultivation is widespread in Trentino, where it has found an ideal habitat on the slopes at an altitude of 500-700 metres a.s.l. where the microclimate conveys special organoleptic qualities to a 'high-flying' wine.

TASTING NOTES
Colour: pale yellow with greenish tints. 
Bouquet: fruity and floral with notes of sage, slightly aromatic. 
Palate: dry and pleasantly acidulous.

FOOD MATCHING
Elegant starters, fish, first-courses with vegetable and seafood. It is exceptional as aperitif.
Well structured."

From me:
As most of you know, I like to introduce you to lesser-known wines, and this varietal is certainly one of them. This is a mineral, light, bright wine that has undertones of green fruit. It's tart, but has low acidity, so it's not cheek-puckering. If you like Pinot Grigio or Sauvignon Blanc, I suspect you will like this wine.

Nifo Sarrapochiello Falanghina del Sannio ($12.99--was $14.99)
Campania
From the producer:
"Rooted in Campania for three generations, the winery Nifo Sarrapochiello is located in Ponte, a small town in the Sannio, a pleasant place, already existing in Roman times, which owes its name to the presence of an imposing "pontem lapideum" on which the Via Latina passed that connected Rome to Benevento and thanks to which the Romans supplied themselves with wine and grapes of the highest quality.

Winemaker for passion and cultural heritage is the young owner, Lorenzo Nifo Sarrapochiello, who has decided to combine respect for tradition and scientific innovation, in order to ensure the company the high quality standards that have always been pursued. In fact, since 1998, the Nifo Sarrapochiello grapes are grown and treated with the organic farming method ( bioagricert control organism ). After a strictly manual harvest, the grapes are transformed with production standards that protect the environment and the health of the consumer: this results in perfumed wines, intensely aromatic and with a great personality.

Pale straw-yellow wine with aromas of pear, banana, aromatic herbs, yellow flowers and sweet spices. Taste is very delicate and elegant, persistent. A perfect match with fish steaks, white meat and aged cheese."

From me:
Falanghina is one of Italy's better known whites, and is an ancient varietal. This wine is a must with seafood, though it would go well with poultry and pork. Elegant, long finish with ripe fruit undertones.

Cantine Monfort Terre del Föhn Marzemino ($12.99)
Trentino
From the producer:
"The Marzemino grape occupies a prominent place in the wine growing world in Trentino thanks to its excellent quality. The origins of the vine are lost in history but it is likely that it comes from Marzemin, a village in Carinthia. Currently Marzemino is cultivated in particular on the right bank of the river Adige and, especially in the foothills of Nomi, Pomarolo, Isera and Mori. In the Vallagarina the variety has found ideal soil and climate conditions which lend it its unmistakable organoleptic characteristics. To distinguish it from other similar wines it is called 'Marzemino Gentile' where 'gentile' (gentle) is justified by the matchless delicacy of the wine.

WINE MAKING METHOD
Brief red wine fermentation on the skins, malolactic fermentation and refining in stainless steel vats. Brief ageing in bottle.

TASTING NOTES
Colour: bright ruby red . 
Bouquet: delicately fruity (fruits of the forest) with floral notes of  sweet violet
Palate: dry, harmonious,  pleasing for its fruity notes and slight almond finish.

FOOD MATCHING
First courses with meat sauces, white meats, poultry, cheeses.
This wine is famous  for its fruity taste. It is an indigenous wine mentioned in the Opera 'Don Giovanni' of Mozart."

From me:
I'm really into indigenous grapes and wines that are off the beaten path, so for me this is a really compelling one. It drinks a bit like a Pinot Noir in that it's light-bodied and brightly fruit-forward. I think at $12.99 it's a great alternative to Pinot, but it also stands on its own as a cool climate red. Organic.

Cantine Monfort Teroldego Rotaliano ($19.99)
Trentino
From the producer:
"This wine is unanimously considered the prince of Trentino wines. The vine is native to Trentino and the wine shares certain biochemical characteristics with Marzemino. It takes its name from a village near the town of Mezzolombardo called Teroldeghe. The fundamental characteristic of this variety is that it grows and gives its best only in the Piana Rotaliana area whose soil is the result of alluvial detritus deposited by the River Noce.

WINE MAKING METHOD
Traditional red-wine fermentation on the skins, malolactic fermentation and refining first in stainless steel, then in bottle for some months.

TASTING NOTES
Colour: intense ruby red with purple highlights.
Bouquet: intense, fruity with blackberry and bilberry notes.
Palate: full, warm with a rounded softness.

FOOD MATCHING
Roasted red meats, grilled meats and strongly flavoured cheeses."

From me:
Teroldego is a fairly obscure indigenous grape, and when you find it, it's rarely as a 100% varietal. This wine is medium bodied, with a racy acidity that comes from the cooler climate in which the vines grow. The flavor profile is somewhere between Pinot Noir and Gamay, but with more depth.

All wines from Hermann J. Wiemer on Seneca Lake, NY:
"Located in the heart of the Finger Lakes Wine Country, Hermann J. Wiemer Vineyard stands on the western shores  of Seneca Lake. The New York State winery – producing approximately 17,000 cases each year – was designed in 1982 by an award-winning team of Cornell architects. Enclosed within the shell of a 90-year-old scissor-trussed barn, the structure accommodates a full wine production area and tasting facility. Its unique white cathedral-like interior balances the bare wooden walls and sleek Italian stainless steel tanks.

Our winemaking processes pay homage to the ancient winemaking tradition and winemaking history of Hermann’s ancestry while incorporating the best of modern practices. We craft our wines in very small lots to focus on subtle differences between site blocks within vineyards and even clones within varieties. We utilize up to 25 different fermentation tanks within the winery to isolate  vineyard sections and pickings dates to best showcase the varietal’s characteristics. Our small lot production allows for more control of the final product and is extremely labor intensive.

Our signature long fermentation on indigenous yeast is made possible by the ecologically balanced viticultural methods in our vineyards. We seek lower and balanced yields per vine, ensuring healthy vines that reflect the character of the soils in which they are deeply rooted."

Dry Riesling 
"Our signature Riesling is vibrant and aromatic, featuring the distinctive minerality that has become our trademark. Fragrant essence of spring blossoms sets the stage for a succulent palate of early fruit, balanced with a refreshing crispness, revealing the true qualities of the Riesling grape. A brilliant texture carries into a lingering finish, in a wine that accommodates a wide range of food.

Food Pairing: Asian cuisine, Poultry, Shellfish"

Dry Gewurztraminer
"This wine draws from a 1967 plot in our Josef Vineyard, one of the oldest plantings of vinifera in the region, which produces grapes with exceptional depth and maturity. Much like Riesling, Gewürztraminer is a strain that is ideally placed in the cool climate of the Finger Lakes. Vivid, flowery aromas, accompanied by hints of fruit and spice showcase the distinctive characteristics of the varietal. Limited skin contact during fermentation fully accentuates these traits while producing a lean and focused style. A vigorous play of fruit and spice leads into a long, zesty finish, a perfect accompaniment to earthy or spicy food. 

Food Pairing: Asian Cuisine, Pork, Aromatic Cheeses"

Chardonnay
​"Chardonnay is a cornerstone varietal at Hermann J. Wiemer Vineyard. Hermann first planted these vines in 1978 and produced an estate Chardonnay every year from 1981 onward. Those vines are still in production in our HJW Vineyard, providing mineral and acid backbone.

Aged in stainless steel and barrel, the result is a lean wine with a broad mid-palate and clean finish."