​Owen Roe Coop White ($10.99, was $14.99)
Yakima, Washington
From the producer: 
"You don't let the fox guard the henhouse.
Celebrating the endearing thief in this cautionary tale, the Owen Roe employees humbly bring you COOP, a co-operative employee share wine. Through peerless plundering of the Owen Roe henhouse, we share 100% of the success of this wine."

Viognier 70% Muscat 17% Rousanne 13%

From me:
This is what I'd call a "geeky" wine. The blend is a little unusual, particularly for a domestic wine. Viognier and Rousanne are commonly part of white Rhone blends, but the addition of Muscat increases both the fruit and floral characters of this wine. Muscat also adds, as one might imagine, a muskiness similar to what I have sensed from tradtional Orvietos. All in all, this wine is very tasty, fruit forward with an earthy undertone, and certainly a conversation piece!

Chaminé Vinho Tinto ($10.99)
Alentejo, Portugal
From the producer:
"Cortes de Cima is a family winery in southern Portugal. Our grapes are grown sustainably in our own vineyards.

Chaminé is a blend of fully ripened, selected Portuguese grapes. With soft, balanced tannins and intense, ripe berry fruit character. Chaminé is ready for your immediate drinking pleasure."

45% Tempranillo 30% Syrah 12% Touriga Nacional 7% Trincadeira 6% Alicante Bouschet

From me:
Chaminé, while containing the usual grapes from Alentejo (Tempranillo, Trincadeira, Alicante Bouschet), also has a significant Syrah content. This balances out the dark fruitiness that the other grapes lend the wine, and it provides a little more structure. While this is certainly fruit-driven, there is a m ild spiciness and a soft tannin to keep it interesting. This wine is not oaked.

The Riddler Lot 5 ($16.99, was $19.99)
Napa, California
From the producer:
"The Riddler has all the varieties you would expect in a Napa Red. Our riddle for you is what are they?

Tasting notes: Hints of bright wild raspberries mix with fresh plums and violets. Red fruit flavors linger endlessly on your palette."

From me:
Since the wine company that makes this wine also makes a varietal Cab, and since they are in Napa, it's safe to assume that the base of this blend is Cabernet Sauvignon. Beyond that? Take your best guess! It's a smooth, bold blend that will please a broad variety of palates. Watch out, though, its comes in at a whopping 15.2% abv!

​Doc's Draft Hard Pumpkin Cider ($6.99/22 oz bottle)
Warwick, NY
From the producer:
"A seasonal cider made with roasted pumpkins, cinnamon, allspice, fresh ginger and nutmeg. (6% alcohol)"

From me:
This cider is one of the first products made at Warwick Valley Winery and Distillery, which also makes Black Dirt Bourbon. The site is home to an orchard, and over time, the cider evolved into its current incarnation, Doc's. This is, quite simply, the best hard cider I've tasted, and by far the best pumpkin-flavored anything that I've had. The cider is fermented with Champagne yeast, which gives it a lightness and lift that others lack. It's a semi-dry cider with fresh pumpkin taste. This is the real deal.

Black Dirt Distillery Bourbon ($45.99)
Warwick, New York
From the producer:
"The Black Dirt region of New York State, also known as the Drowned Lands, consists of the remains of a shallow lake that formed 12,000 years ago during the glacial period. The ebony soil is so rich and unique as to be an anomaly. In some areas the soil is comprised of up to 90 percent organic matter, considered by some to be “one great big compost heap,” from both the glacial lake and repeated flooding of the Wallkill River, and can go as deep as 30 feet. More mastodons have been unearthed here than anywhere else on Earth.
BLACK DIRT takes its name from the dark, fertile soil left by an ancient glacial lake that once covered Thousands of acres of upstate New York. Perfectly suited for growing crops such as corn, this Black Dirt has never been used for Bourbon production – until now.

Batch #11
Released 6/22/17
Aged a minimum of 3 years, 4 months in new charred American Oak
Char level 3 & 4
Distilled from:
80% Black Dirt grown corn
12% Malted Barley
8% Rye"

From me: 
A lot of New York Bourbons, though quite good, are young compared to those from Kentucky. This one has a solid 3 years on it, and the flavor profile shows the maturity. It is smooth, long on the palate, and has a depth of flavor that could be attributed to the addition of malted barley in the mash bill. I'm impressed with this effort from the first micro-distillery in New York.

Bloomery SweetShine Black Walnut Liqueur ($24.99)
West Virginia
From the producer:
"Bravely Bold with a Double Gold! 
2015 San Francisco World Spirit Winner

Like our Limoncello this is a traditional Italian digestivo, a straight from the bottle sipper after dinner finishing very smoothly. Unlike limoncello this is not as sweet and offers many spice flavors in the finish. The dark color is from all natural unripe or green black walnuts and a mix of spices creating a unique flavor for you to savor!

Black Manhattan
The Manhattan has been a perennial favorite but we found a way to truly update this to something very special. Over ice start with 3 oz of bourbon or rye whiskey, add 1/2 oz of sweet vermouth, 1/2 oz of Black Walnut SweetShine and a dash of bitters. Garnish with a cherry. Big City in the name, big flavor in the glass, big smile on your face!"

From me:
This is a delicious and unusual liqueur, in part because of the black walnuts, and in part because of the high alcohol content (73.4 proof!). West Virginians mean business when it comes to "shine!" The flavor is deep, dark, and smooth, and just sweet enough to be enjoyed on its own, but the Black Manhattan will knock your socks off. 

Barr Hill Tom Cat Barrel Aged Gin ($48.99)
Vermont
From the producer:
"Tom Cat Gin is an expedition into uncharted territories. Once distilled, we age the gin in new American oak barrels in search of a bolder expression. The robust character of the new oak barrel mingles with the coniferous quality of the juniper, yielding an enticing aroma. A touch of raw honey leaves this revolutionary spirit remarkably approachable, whether drinking neat or in a cocktail. When the world called for whiskey, we answered resolutely with gin."

From the distributor:
"Barrel aged 4-6 months in new, charred American White Oak, Tom Cat is a completely unique gin with whiskey-like notes of oak, spice and a finish of juniper and raw honey. Tom Cat is the modern day adaption of 18th century England’s most revered spirit, Old Tom gin. After gin was outlawed by the Spirits Act of 1750, rebellious pub owners would hang a wooden plaque shaped like a black cat to inform the passerby of their defiance of the ban. Deposit a few pennies through the cat’s mouth and a bartender would pour a ration of Old Tom to be sipped through a tube between the cat’s paws."

From me:
It seems as if everyone is making a barrel-aged gin these days, but Barr Hill was really at the front of that trend with a unique product that reflects Vermont's flora and fauna. The aging softens the spirit and makes it ideal for sipping as well as for cocktails. The touch of honey doesn't sweeten it, but gives it a roundness that you won't find in most other gins. A superior example of the style.

Black Button Bourbon Cream ($31.99)
Rochester, NY
From the producer:
"Whiskey and cream seem to be such a natural fit together and this, the only farm fresh New York State bourbon cream around, combines our hand finished Bourbon and local cream for a drink that delights. Bourbon Cream is similar in concept to an Irish Cream but discloses a richer feel. The bolder vanilla and caramel flavors make this a unique spirit that can be used on its own, in a cup of coffee or in a cocktail. We recommend trying it in a Root Beer Float!"

From me:
Drink this, not that! This stuff is incredible. It's sweet without being cloying or syrupy, and the creaminess is not overbearing. Black Button is a grain-to-glass distiller in Rochester that produces quality spirits. This contains a blend of their own bourbon, bourbon from another small distiller, and local NY cream. It will ruin you for other cream spirits!

​Ramsay Petite Sirah ($14.99)
North Coast, California
From the producer:
"Petite Syrah has always been one of my favorite wines.  Young Petites are so grapey and thick, and old ones are rich and complex, almost like old Clarets. 

The Petite Syrah grape (called Durif in France) has never been terribly popular, however, and saw its greatest fame here in California during prohibition and into the early 1970's when many true world-class wines were made from it by producers such as Concannon, Ridge, Stag's Leap and Freemark Abbey.  By the late 1970's, consumer demand had fallen to such a level that the grapes, even from the best appellations, almost couldn't be given away.  Today this has changed, with a cadre of true-believers bringing the grape back to life.

The 2015 Ramsay North Coast Petite Sirah is exactly what a Petite Sirah SHOULD be—-big, rich and fun to drink.  It has loads of bright fruit, yet also loads of big complex tannins (but not the mouth-scrubbing kind!).  I love it both with food and on its own."

From me:
This wine is dark, big in the mouth, acidic enough to keep it from being flabby, but still very smooth. The tannins give it just enough structure, but they are not overwhelming. This is definitely a wine that pairs well with food, but it is also enjoyable on its own. A nice example of the varietal.

Michael David Inkblot Petit Verdot ($34.99)
Lodi, California
From the producer:
​"This is the first varietal of Petit Verdot wine produced by Michael David Winery and one of the few ever produced from Lodi. The grapes for this wine come from Jon Wetmore’s vineyard, positioned on the northeast side of Lodi. Every year when compared to other Petit Verdot vineyards, the quality of this lot is at the top of its class. Because of the high level of tannin, color, and concentration, this wine is always put into new barrels early in the harvest season.

Intense aromas of leather, earth, and hickory smoke give way to black fruit as the wine breathes. Dark plum, black currant and a hint of spice paired with polished tannins create a full-bodied and flavorful Petit Verdot."

From me:
In the spirit of full disclosure, this wine does have "a touch" of Petite Sirah in it, but not enough to dampen the character of the Petit Verdot. The grape alone produces wine that is highly tannic, so I suspect the addition of the Petite Sirah just give this wine a little more smoothness. It is still very tannic, and very bold, and though not to everyone's taste, I find it delicious. It's great to pair with fatty cuts of meat, mushrooms, pulses, or strong cheeses.

Michael David Petite Petit ($16.99)
Lodi, California
From the producer:
"Like elephants whose size is imposing, Petite Petit is large! A blend of 85% PetiteSirah and 15% Petit Verdot. Offering a joyous explosion of color and fun, it is a substantial, dense, full-bodied, whopper style of wine loaded with pure black fruit and vanilla flavors that coat the palate. It reveals remarkable richness with a finish that is slightly dry and seems to linger.

Aged 16 months in French oak, our memorable blend of Petite Sirah and Petit
Verdot definitely steals the show. Our trunks detect blueberry, violet and plum. Chalky tannins give a smooth and seamless finish to this jumbo sized offering, leaving you wanting more."

From me:
With this wine we can experience two big, bold, dark grapes married in a smooth and rich style, well-aged and made into something very drinkable. It is a good example of wine from this region--ripe, bold, higher in alcohol, and fruit-forward with good structure. This can be paired easily, but it is also very easy on its own.

​Three selections from Carpineto's Dogajolo Line:

From me:

​These wines represent great value for money. Although the producer is quite large, their vinification practices are done with care for proper expression of the grapes, and for the health of the land. The grapes are hand-harvested, dry-farming (no irrigation) is practiced where possible, and the wines are not clarified, so they are appropriate for a vegan diet.

These are four-season wines to be enjoyed throughout the year. The rosato in particular has a strong character, and can stand up to heftier cuisine. All three wines are very approachable and offer a good introduction to Tuscany. 

Dogajolo Toscono Bianco ($11.99)
Tuscany, Italy
From the producer:
"White ‘Super-Tuscan’ produced from estate grown vineyards planted after a
careful study aimed at identifying the best environment for the production of this wine. The hillside, dry-farmed vineyards are located within the Chianciano and Montepulciano (Siena) property.

Grapes: Chardonnay grapes blended with Grechetto, Sauvignon Blanc

Vinification: The hand harvested grapes are destemmed, the juice is then
cooled and left with the skins for a brief period of time. After pressing
and settling the wine is fermented under temperature-controlled
conditions.

Finishing: the newly formed wine is immediately racked off, filtered and
kept at low temperatures. This maintains the fruity aromas in their
freshest state and allows for a natural stabilization process. This wine has
not been subject to clarifications or stabilization with chemical products.

Color: straw yellow with green highlights.

Bouquet: pleasantly fruity, elegantly aromatic and harmonious.

Flavor: medium body with agreable acidity and a dry, pleasantly velvety,
soft finish.

Alcohol: 12.5% by volume.

Serving Temperature: 10- 12°C, 50-54°F.

Gastronomy: excellent as an aperitif or with typical Mediterranean
cuisine, such as salads, pasta, seafood and white meats. Excellent also
with flavourful, spicy Asian foods."

Dogajolo Toscono Rosato ($11.99)
Tuscany, Italy
From the producer:
"This wine comes from grapes selected from Central Tuscany; Dogajolo
Rosato is an elegant and structured product with fruity and vivacious floral aromas. These characteristics are the hallmark of a young innovative wine that is also easy to drink.

Vinification: the must obtained from pressing is cooled and left in contact with the skins for a short time. Fermentation takes place in stainless steel tanks at low temperatures using selected yeasts.

Finishing: It is bottled in early January after being racked off the lees following fermentation.

Color: pale pink with elegant bright fuchsia tones.

Bouquet: floral characteristics, particularly rose, myrtle and grape flowers; hints of fruity fragrances like apple, currants and sour cherry.

Flavor: broad and fresh with complex fruity aromas that end with a clean finish.

Alcohol: 12.5% by volume.

Serving temperature: 10-14°C, 50-57°F.

Gastronomy: excellent aperitif and hors d'oeuvre wine. Distinctive accompaniment for mild meats, peppered dishes and cheese, excellent companion to grilled fish."

Dogajolo Toscano Rosso ($11.99)
Tuscany, Italy
From the producer:
"This is a very innovative product, a young "Super-Tuscan", whose
characteristics are never found together in the same wine. Dogajolo combines the power and deep colors of a young wine, the elegance and balance given by wood aging, as well as a fruity and fragrant bouquet.

Grapes: Sangiovese up to 70%; Cabernet and other varieties up to 30%.
The exact proportions can vary with each vintage.

Vinification Technique: the two grape varieties are vinified separately, since they ripen at different times. Toward the end of fermentation they are blended and placed in small wooden casks where they slowly complete alcoholic and malolactic fermentation.

Finishing: Dogajolo is bottled between the last week of March and the
first week of April of the year after harvest. It is excellent when young,
but as with any red wine of good mettle, it ages well.

Color: deep garnet with violet reflections.

Bouquet: very fruity and intense, with hints of cherry, coffee, vanilla
and spice.

Flavor: full, soft on the palate, complex, well developed.

Alcohol: 12-12.5% by volume.

Serving Temperature: 15-16°C (59-61°F) the first year, 18-20°C (64-
68°F) thereafter.
​
Gastronomy: given its fruitiness, Dogajolo can be paired with first
courses and white meats, but shows at its best with full-flavored dishes
such as roasts, grilled meats, cold cuts and Tuscan regional specialty."

​Gothic Telltale Pinot Noir Rosé ($16.99)
Oregon
From the producer:
"Named after the thrilling Edgar Allan Poe story, The Tell-Tale Heart, this wine is an assemblage of fruit from vineyards throughout the Willamette Valley. Telltale owes its pale pink hue to a brief saignée of Pinot Noir. Flavors of fresh, wild berries and cherry blossoms are joined by refreshing acidity."

From me:
A lot of people tell me, sheepishly, that they often choose wine by the label. I freely admit that I did just the same when bringing this wine into the store. Since my area of literary expertise is in Gothic literature, I suppose it's more accurate to say that I brought it in for the name. It turns out to be a gorgeous, luscious, elegant rosé. The wine exhibits nearly prefect balance between fruit and acidity, with a little bit of body and a delightful floral note.

Montinore Gewurztraminer ($17.99)
Oregon
From the producer:
"This is a wonderfully forward, floral wine in our traditional dry style, making for a crisp wine that pairs beautifully with food. Straw gold color introduces an intense aroma of pomelo and rose water with hints of kaffir lime leaf and a palate bursting with tropical notes and powdered ginger. The finish is dry and bright, leaving the impression of fresh citrus."

From me:
This Gewurztraminer has a nice bright freshness compared to some of its Alsatian cousins, which tend to be a little heavier on the palate. The acidity balances out the fruit, and the floral notes give the wine a fine complexity. This is a dry wine that will pair nicely with white meat, salads, roasted vegetables, and ham.

Michel Gassier Nostre Païs Blanc Costières de Nîmes ($19.99)
France
From the producer:
"Appearance: the pale yellow color tinted in green announces a wine with a great deal of freshness and purity
Nose: the complex nose reveals floral and mineral notes with accents of fresh citrus fruits
Taste: lively and fresh, the aromas of flowers and white fruits, blends with flint. The very soft finish evinces a great deal of minerality."

From me:
52% Grenache blanc, 22% Roussanne, 17% Viognier, 7% Clairette & 2% Bourboulenc
Gassier makes outstanding wines with organically farmed grapes, and the Nostre Païs line (white and red) is no exception. This white has body and depth of flavor balanced by mineral undertones. It is soft and smooth on the palate, but has complexity and character. This can be enjoyed now or aged for up to three years. It pairs well with chicken, game fowl, rabbit, strong cheeses, pumpkin, and leeks.

Underwood Pinot Noir Can ($7.50)
Oregon
From the producer:
"The craft beer movement took a lot from wine packaging as it came of age and continued to take it to whole new places. We think we can shift some of our focus back to something that has more fun, rooted in craft but less stuffy. #Pinkiesdown is how we communicate that big idea, simply. We feel like drinking wine doesn’t have to come with all of the pretension that it often does. We know a lot of people are turned off by that and want something less pretentious. Having a glass of wine with friends ought to be fun, not make you feel inferior, in our view. We think we’re not alone.

It’s hard to keep your pinky up when you’re drinking wine from a 375 mL can. These are the most approachable and ready-to-travel anywhere wines we produce. Whether you’re sitting in a hot tub after a good day of riding or heading where other wines dare not travel, we have you covered without sacrificing the craft taste Union is known for. 

Pinot Noir tasting notes: Cherries, raspberries, and chocolate"

From me:
I was skeptical about wine in a can, and there are certainly canned wines that aren't so great. This one is very good. It's got nice fruit on the palate, but it is also very light and dry--perfect for a summer red. The cans are lined, so there's no impact on the flavor, but if you have a glass or plastic cup handy, I always suggest using it. I also like to open the can and let it breathe for 10 minutes or so. My best piece of advice, though, is to remember that this can contains half a bottle of wine, so be careful how fast you drink it!

Kipu Malbec ($10.99)
Argentina
From the producer:
"From our best vineyards in Altamira (at 1,150 meters [almost 3,773 ft] above sea level) and Gualtallary (at 1,350 meters [almost 4,430 ft] above sea level), KIPU Malbec displays the unique characteristics of the Uco Valley, a terroir with cold climate, mineral and rocky soils. The trellis system used is espalier and the grapevines are head trained. The average yield is 8 t/ha (approximately
3.24 t/acre). Drip irrigation is used. Our vineyards have always been managed using sustainable agriculture practices.

Manual harvest takes place in the first week of April. Destemming is gentle,
without breaking the grains. A cold pre-fermentation maceration is carried out, following KIPU style, to preserve primary aromas. Then, fermentation at low temperatures and a short post-fermentation maceration are performed. The wine is aged in first, second, and third-use French oak barriques for 10 months.

Intense violet color. In the nose, aromas of black fruits, violets and spices. Mineral and graphite notes. Great balance and freshness in the mouth, with good concentration and medium structure. Soft tannins and persistent finish."

From me:
Kipu is a little more my speed when it comes to Malbecs: it has a little more body and the spicy notes are apparent. This is a full-bodied, smooth wine with a nice round mouth feel. You can pair this with red meats or hearty vegetable dishes, as well as charcuterie and bolder cheeses.

​Principe de los Apostoles Mate Gin ($30.99)
Argentina
From the producer:
"Within the realm of New World Gins, Apóstoles differs greatly from the classic winter flavors of London Dry. We present a nuanced profile that is more tropical and indigenous to the Southern Hemisphere incorporating our Argentine botanicals such as Yerba Mate, Pink Grapefruit, Peppermint and Eucalyptus. 

When the Jesuits arrived in the Provence of Misiones they quickly found that the Mate leaf would produce a high quality tea and began to plant hundreds of acres. Mate soon became the national beverage of Argentina with Misiones the original plantings. We honor our land by incorporating fresh Mate leaves into our Gin.

Distilled in 200 liters batches in a German copper still, Apostoles is as craft as it gets. We macerate each botanical separately in a wheat alcohol base. The fresh leaves of Yerba Mate, Eucalyptus and Pink Grapefruit skins are macerated for 24 hours in stainless steel containers. Same for the Juniper and Coriander. The peppermint is macerated only for 2 hours. We then blend all the macerations and distill the blend. The result of the distillation is bottled and numbered by batch."

From me:
This is the first premium gin to be made in Latin America, and the ingredients reflect the land, the history, and the culture of Argentina. When I tasted this gin, I knew I had to introduce it in my store. A truly unique spirit, its flavor is nuanced and complex, though mint is clearly present. This makes excellent cocktails, though if I'm having it with tonic, I'm leaving out the lime and adding a little muddled mint or even a touch of mint simple syrup. 


Barr Hill Tom Cat Barrel Aged Gin ($48.99)
Vermont
From the producer:
"Tom Cat Gin is an expedition into uncharted territories. Once distilled, we age the gin in new American oak barrels in search of a bolder expression. The robust character of the new oak barrel mingles with the coniferous quality of the juniper, yielding an enticing aroma. A touch of raw honey leaves this revolutionary spirit remarkably approachable, whether drinking neat or in a cocktail. When the world called for whiskey, we answered resolutely with gin."

From the distributor:
"Barrel aged 4-6 months in new, charred American White Oak, Tom Cat is a completely unique gin with whiskey-like notes of oak, spice and a finish of juniper and raw honey. Tom Cat is the modern day adaption of 18th century England’s most revered spirit, Old Tom gin. After gin was outlawed by the Spirits Act of 1750, rebellious pub owners would hang a wooden plaque shaped like a black cat to inform the passerby of their defiance of the ban. Deposit a few pennies through the cat’s mouth and a bartender would pour a ration of Old Tom to be sipped through a tube between the cat’s paws."

From me:
It seems as if everyone is making a barrel-aged gin these days, but Barr Hill was really at the front of that trend with a unique product that reflects Vermont's flora and fauna. The aging softens the spirit and makes it ideal for sipping as well as for cocktails. The touch of honey doesn't sweeten it, but gives it a roundness that you won't find in most other gins. A superior example of the style.


Gin Mare ($37.99)
Spain
From the producer:
"Gin Mare opens the door to a new variety of gins, with a novel pan-Mediterranean concept that unites the different cultures around this sea representing their botanical stars such as:
Arbequina olives, thyme, basil and rosemary

OUR LIQUID GOLD: THE ARBEQUINA OLIVE
The only one in the world with its own Designation of Origin

OUR MEDITERRANEAN BOTANICALS
Basil from Italy
Thyme from Greece
Rosemary from Turkey
Citrus fruits from Spain

OTHER BOTANICALS THAT MAKE UP THE GIN MARE PERSONALITY
Juniper, Coriander, Green Cardamom (harvested on farms)

Gin Mare also elicits the generational evolution of this category via a family with great weight in this work. Gin Mare is born from a pure Mediterranean environment with our distillery located in an ancient fishing village between the Costa Brava and the Costa Dorada.

Gin Mare is created using Mediterranean crafts and time, in order to obtain an exceptional gin: from a premium barley base, through delicate maceration and distillation which is independent for each botanical (some, like the citrus carry a harmonization process more than one year) to the authentic blending which expresses all the characteristics of each botanical in the final product.

NAMING GIN MARE
The word “Mare” weighs heavily throughout Mediterranean culture, immediately leading us to “Mar” (“sea”) which is the exact translation in Italian. But further research discovers that its meaning in other languages ​​leads to a more familiar meaning, specifically maternal. At the same time, we must remember a universal concept that would include “Mare Nostrum”, the sea of ​​all the communities living under this magical Mediterranean influence which unites the love of gastronomy, the pleasant climate, a way of life with different values ​​where time runs differently than the rest of the world."

From me:
I love gin, and have tried all kinds, but none comes close to this gem from Spain. It truly reflects the Mediterranean in its savory, herbal profile, and it will challenge everything you think you know about gin.


123 Organic Reposado Tequila "Dos" ($52.99)
Mexico
From the producer:
"When  tequilero David Ravandi envisioned 123 Organic Tequila, he was inspired to design a brand specifically with wine enthusiasts in mind. The delicate floral aromas and complex mineral flavors found in 123 Organic Tequila are the result of artisanal, small-batch distillation and estate hand bottling.

As the sun and moon meet in the sky above the agave plantation, two stealthy jaguars (miztli) roam the fields in search of their elusive prey. During their silent hunts, Reposado (Dos) tequila rests in white oak barrels for six months before its timely release. This complex spirit reveals aromatic raw and cooked agave tempered by the warmth of oak aging with spicy notes of vanilla, anise and hint of citrus; a combination equally at home in cocktails and as a sipping tequila making it the most versatile of the 123 Organic Tequila styles."

From me:
Jose Cuervo and I had a pretty bad break-up in college. I'm sure some of you can relate. As a result, I spent nearly 20 years avoiding even the smell of Tequila, and I was not eager to taste any in preparation of opening this shop. Then I discovered that really good Tequila is REALLY GOOD. The owner of Blue Agave in Saratoga introduced me to Dos, and I was not exaggerating when I told him he changed my life in regard to Tequila. It's delicious, well-made, elegant, and worth every penny. Don't waste this in a mixed drink: sip it neat or chilled.


Naked Flock Cider 4-pack ($11.99)
New York
From the producer:
"The Naked Flock Story is an old folk tale from the town of Warwick. There was a Pastor who was great friends with Moby Dick Author Herman Melville. Melville brought the Pastor a gift from a trip to the Orient. Seeds that the Pastor planted in his garden and grew into the most beautiful Poppies that anyone in the town had seen. One day the geese broke into the garden and ate the Poppies, and yes, they were those kind of Poppies. The geese fell into a sleep so deep that they were thought dead and plucked by the pastors children for their feathers. To everyones shock, hours later the geese awoke and staggered around naked.

The Pastor's own congregation was horrified by the sight and demanded the geese be slaughtered. But listeneing to the pleas of his children he decided to take a stand and defend the Naked Flock.

Naked Flock is a true Hudson Valley Hard Cider, crafted for people who crave unique flavor and are on the hunt for quality. Cidermaker Jonathan Hull doesn't add water or grape spirits, flavorings or colorants to the ciders, which results in pure apple flavors true to the Hudson Valley orchard of origin. This is hard cider without compromise."

From me:
This cider is semi-dry, fermented with Belgian Trappist Ale yeast, and slightly sweetened with maple syrup. It is wonderfully apple-y and light, and it reflects the agriculture of New York State. Pure and crisp, this cider is delicious. And yes, I picked it for the label (but it's really, really good cider!)

​Clos de l'Amandaie Chat Pitre ($14.50)
Pays d'Oc
From Thomas:
"Stephanie and Phillippe Peytavy created Clos de l'Amandaie in 2002, taking over vines from Phillippe's family. They focused on  making wine from Estate grown grapes and follow the Organic Farming guidelines. The name comes from the almond tree field that once was on the vineyard before grapes were planted. Today, the wines are featured in all French wine magazines and can be found on many higher-end restaurants' wine lists.

Chat Pitre is a pun that in French both means 'chapter' and 'clown cat.' It is a blend of 40% Syrah, 30% Grenache and 30% Cinsault. The vineyard is located near the village of Aumelas, a terroir benefiting from a cooler micro climate. The grapes are fully destemmed. The end of the maceration is thermo-regulated to soften the tannins and features pump over and load treading to enhance aromas. The wine is aged for 6 months in tanks. Chat Pitre develops aromas of red berries (wild strawberries and currant) with a white pepper finish."

From me:
This wine is both well-crafted and approachable, combining the easy drinking table wine style with a finer complexity. This is a wonderful go-to red that will easily pair with a variety of foods, but that is also nice to sip on its own. The cat on the label is pretty cute, too!

Vignoble Charmet Beaujolais Moulin La Blanche 2015 ($19.50)
Beaujolais
From Thomas:
"The Charmet Family is iconic in the South Beaujolais region. They have been producing Beaujolais wines since 1650 and been a leader for innovation and quality in the region. They, among other, invented the 'Charmet Cut' that is particularly adapted to prune the Gamay grape. Quality is the main driver behind every step of the wine making process: from the field to the cellar. Based 100% on the famous Beaujolais region grape, Gamay, this cuvee comes from a small plot in the southern part of the Beaujolais appellation. The vines grow on a soil with a dominance of shale and are over 50 years old. The low yield (40hl/ha) contributes to give this wine intense aromas and flavors as well as a deep length in the mouth. Only 5,000 bottles are produced on a yearly basis."

From me:
Beaujolais is a wonderful summer red, as it is lighter in body and quite easy to drink. This Beaujolais, though sharing those qualities is a bit more complex than one might expect from the style. It has a longer finish and is a bit bolder than other Beaujolais that I have had. It pairs well with deli and cured meats. It also pairs well with an empty glass. The winery practices sustainable agriculture and uses minimal chemical intervention.

Jerome Godon Sancerre ($23.99)
Loire Valley
From Thomas:
"Every few years the Sancerre area delivers a new upcoming star or young vintner. In 2012 and 2013, it was Jerome! But Jerome is not entirely a newcomer; he is actually the 10th generation of a family that has been strongly involved in the Sancerre region.

Heading the 20 acres estate, he is focusing on transmitting the true expression of the 3 terroir characteristics he cultivates:

Clay and gun flint
White stone and chalk gravel
White clay and shell

Jerome Godon’s Sancerre is a true testimony from what we know from the Sancerre wines: finesse and elegance in the wine with a touch of white peach. The consistency is pure and has just enough boldness to balance the minerality.

This Sancerre reveals great finesse, intensity and much complexity. Aromas of white fruits, citrus, blackcurrant bud and a touch of minerality make up a beautiful bouquet. In the mouth, the powerful aromas settle in with assurance, evoking exotic fruits, before a finish of superb freshness."

From me:
Sancerre of this quality at this price is a rare find. What makes this one stand out is the balance; the citrus is perfectly softened, but uplifted by the minerality. There is an elegance to the wine, but it is also fresh and approachable. This is a great introduction to Sancerre, but it might ruin you for others.

Clos des Cazaux Vacqueyras "Les Clefs d'Or" ($26.99)
Southern Rhone
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.

Vacqueyras is also a 'cru' since 1990. The appellation rules are very similar to those of Gigondas, and thus to Chateauneuf-du-Pape, although only half the grapes in a red Vacqueyras haf to be Grenache. The rest are usually Syrah. Mourvedre, and Cinsault. Vacqueyras may be red, white, or rose, although only a miniscule proportion of its dramatically expanded vinyard total of 1,000 ha/2,500 acres is planted with white grape varieties.

The Wine
50% Clairette, 30% Rousanne, 20% Grenache Blanc
10,000 bottles produced annually

The juice ferments naturally and its temperature is maintained at 16 C all through fermentation. This allows to obtain a pure white wine with a lively acidity. It features flavours of fennel and white flowers. The c
Clairette brings a refreshing acidity. The mouth is long and soft."

From me:
This wine is one that you really won't see often. Not only is the production quite limited, but in general white Vacqueyras is a rare find. In the U.S. we have finally embraced red blends, but white blends are still elusive, and that's a shame. White Rhone blends are particularly lovely, and can be enjoyed year-round. This wine is a fine example: it has a full, round mouthfeel, and is soft on the palate, but with just enough acidity to give it structure and character. This is something special.

​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.

​Argillae Orvieto ($15.99)
Umbria, Italy
From the producer:
​"Orvieto is Umbria’s and one of Italy’s most famous white wines and Argillae wishes to pay homage to its regional tradition creating a fresh dry wine, with intense aromas of flowers, citrus and tropical fruits. Broad to the nose and persistent on the palate, this wine surprises with its elegance, its perfect balance between flower and fruit scents and its extraordinary freshness. 

Grechetto, Procanico, Malvasia, Chardonnay and Sauvignon Blanc.

Argillae Orvieto pairs beautifully with a delicate and refined cuisine. Try with grilled and baked fish, cous cous salads and pasta dishes."

From me:
This Orvieto is, for lack of a better way of saying it, a savory wine. The fruit is very subtle, and is balanced out by a mild salinity. The mouthfeel is smooth with a little weight, though the minerality keeps it from being too heavy. This is an excellent pairing wine for seafood. I find this much more appealing for its complexity.

Gouguenheim Extra Brut Rose of Malbec ($12.99)
Mendoza, Argentina
From  the producer:
"Our 98 acres vineyard is located over 3.600 feet above sea level. In a region of desert climate, dry and sunny, with 320 days of sun exposure a year and big temperature amplitude (over 16°C). Alluvial and sandy soils. Drip irrigation with water from the melted snow of the Andes Mountains. All these exceptional conditions allow a perfect ripening of the grapes providing our wines with vivid colors, good acidity and a good maturity of the tannins.

Delicate with red fruit aromas, predominantly of cherries and strawberries. Very fresh in the mouth, soft tones with equilibrated acidity. Small and brilliant bubbles."

From me:
This is a very unusual find: 100% sparkling Malbec rose. I was intrigued by the concept, and when I tasted it, I fell just a little in love. It is a beautifully delicate pink color, with small bubbles and a refreshing crispness. Malbec lends itself well to this style of wine, as the flavor is fruit-forward and yet very dry. Just a lovely wine.

​Benoit Gautier "Argilex" Dry Vouvray ($13.99)
Loire Valley
From me:
People often assume that Vouvray will be semi-sweet or sweet, but this is not always the case. This is Vouvray Sec, which means that it is dry. The residual sugar is at about .4%, which isn't the driest of white wines, but isn't close to off-dry (1% RS). What you do get is a lot of juicy fruit in this wine: pear, apple, and quince. The acidity keeps the wine bright on the palate. This pairs well with seafood, especially oysters and sushi. It can also be enjoyed as an aperitif.
100% Chenin Blanc

Joseph Burrier Mâcon-Fuissé ($16.99)
Burgundy
From the producer:
"Located in the south of Burgundy,the large Mâcon Blanc Villages Appellation covers more than 300 acres on 41 villages. The village of Fuissé counts more
than 20 ha of Mâcon Villages that can claim the rare appellation of
Mâcon Fuissé. Fuissé is more known for its Pouilly Fuissé production. Joseph Burrier vinifies about 1,5 ha of Mâcon Fuissé grapes coming from the cirque
heights surrounding the village. Here, the altitude situation (350m) of the rocky, clayey and calcareous soils, demand to be patient before harvesting. These ‘Terroirs’ give mineral wines with a lot of character.
Average annual production: 10 000 bottles.

The Mâcon Fuissé evokes the white flowers and fruits. The wine is rich, structured and well balanced in the mouth with a citrus finish. The best moment to drink this wine is within 3 years after bottling."

From me:
It is unusual to see a Mâcon-Fuissé, so this wine is novel for that reason, but what is really special about it is the quality for the price. This is 100% Chardonnay from Burgundy, rich on the palate with nice oak and just enough acidity to give it structure. The farming practices are organic, and the winemaking is low-intervention. To get all of those attributes in a wine under $20 is rare, so this is a real find. For those of you who love a California Chard with oak, I urge you to try this instead.

La Griveliere ​Côtes du Rhône ($8.99)
Rhone Valley
From the importer:
"Côtes du Rhône is overpopulated with Thrush birds, or Grive in French, that
devour the grapes in the vineyards when ripe.

Tasting Notes: Well-balanced with aromas of red fruits and spices and subtle hints of vanilla and earth. Rich, full-bodied and round in the mouth. The finish is long with mild tannins. Perfectly suited for everyday meals like simple grilled white and red meats or non-complicated pasta dishes.

Aging: 6 months in a combination of cement tanks & large oak casks, followed by 18 months in bottle
80% Grenache, 10% Syrah, 5% Carignan, 5% Mourvedre"

From me:
This is easily one of the best values in the store, and an excellent choice if you are just starting out with French wines, or if you want and everyday table wine. It is a solid entry-level Côtes du Rhône that drinks above its price, and it's a nice red wine for all seasons.