​Domaine de la Fruitiere Folle Blanche ($14.99)
Nantes
From the producer:
Famille Lieubeau farms over 40 hectares of vines and produces both Muscadet Sèvre et Maine and Vin de Pays from grapes such as Chardonnay and Sauvignon Blanc. Regardless of the varietal, the vines are planted on rock, and in most cases, sheer cliffs of rock through which the roots have to bury for meters for any hydric source. The vines, and the wines, are fed by water that is awash in wet rock. It’s not a big shock that the wines smell and taste more like rock and minerals than fruit or flowers. Combine this with the cold Atlantic breezes and you’ve got an amazing cool climate, high cut, precise bottle of white wine.

The Lieubeau family takes great care to vinify the wines according to exposition, density of granite, and harvest date. Farming for their Folle Blanche, Chardonnay and Sauvignon is certified by Terra Vitis and all of their Melon is now certified organic by Agriculture Biologique. They keep yields as low as possible to produce wines that express the varietal character and terroir – not just acid. These are delicious, vibrant wines that are easily among the best values in the portfolio.

Folle Blanche, or Gros Plant as it is know in the Muscadet, originated in Gascony and traveled its way up the Atlantic coast of France centuries ago. High in acid and with a tendency for high yields, it has been declining in recent years but retains its own AOC - Gros Plant de Nantais. Famille Lieubeau makes a particularly tasty version from 50 year old vines near the village of Clisson."

From me:
This wine is so unusual, both because it's a little-known varietal, and because its flavor profile includes a mild saline minerality. Beyond that, there are citrus notes and a very light effervescence due to the immediate bottling after fermentation. This is one of my new favorites. 

Château de Landiras Graves 2014 ($21.99)
Bordeaux
From the producer:
"Located in the heart of Graves and built on the site of a 12th century fortress, Château de Landiras produces classic red Bordeaux of aromatic concentration and elegant structure.

Owner Michel Pélissié has a keen sense of good food and good wine given his Périgord roots. Now retired from the architecture industry, Michel is realizing his dream of reviving an old estate and making excellent wines. The vineyards are sustainably cultivated (without pesticides or additional chemicals) on predominantly white gravel soils that Graves is known for. Fermentation is conducted via small temperature-controlled cement tanks — the small vats allow for vinification of separate parcels and thus preservation of the terroirs of the château. After the assemblage is made the wines are aged in French oak barrels for 12 months.

Grape variety  : 75% Merlot 25% Cabernet Sauvignon
Aging  : 
- In French oak barrels 12 months, to complicate the aromatic palette and round the structure. 
- In tank to preserve the aromas of the fruit.

Tasting : A Grave, which will seduce you with its aromatic velvety and its olfactory power revealing shades of mocha and black cherries mixed with warm spices.
Food and wine harmony: Red meats, white meats, charcuterie platter, cooked pressed cheeses.
Aging  : 4 to 7 years"

From me:
A fine and approachable Left Bank Bordeaux that represents excellent value for money, this is drinking just about at peak, so now is the time to buy!

​de Bernard Cuvee Prestige Millesimato Prosecco ($13.99)
Veneto
From the producer:
"Tasting notes: very clear, pale straw-yellow tending to green, with a fine and persistent fizz.

The aroma is intense, persistent and fruity, exceptionally refined, with dominant notes of ripe golden apples and banana.

This medium sweet, fresh wine is pleasantly light and low in alcohol. It is also very soft and balanced with a long fruity finish.
Serving recommendations: best served at a temperature of 5-7°C, pouring immediately after removing the cork.

Recommended with: excellent as an aperitif. Goes well with fruits and delicate salty foods."

From me:
This is a bit unusual in that the producer is actually a Grappa specialist who also only makes Prosecco and no other wine. Though it has a little residual sugar, it still drinks fairly dry, and wow, does it go down easily! It's a nice example of a slightly more elegant Prosecco.

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.

Goretti Grechetto ($17.99)
Umbria
From the producer:
"Goretti cellars have always been at the forefront of environmental protection.
Every business choice is inspired by obtaining the best quality of the grapes without undergoing excessive stress neither the vine plant nor the soil.

The cellars do not produce certified organic products but have always paid attention to the environmental impact that the winemaking production of companies can have, knowing that to make the difference of the products is the protection of their territories from which the vines are born and grow.
Environmental sustainability is therefore intended for Goretti wineries as the best way to transfer to a new generation a company and a territory that is not impoverished and excessively exploited but still rich in natural and human resources.

On 9th July 2013 the Goretti wineries received the Cifo prize “excellent footprints: sustainable agronomic techniques for a valuable viticulture”, dedicated to good environmental practices in the vineyard and in the cellar.

As evidence of the continuous search for innovation in respect of the environment, the cellars continue to invest in renewable energy through a photovoltaic system and operating in the local market with 100% electric means.

COLOUR 
light straw-yellow with faint greenish reflections

BOUQUET 
deep and elegant with fruit notes, in particular,
on the nose, are notes of pineapple, banana, yellow peach, Scotch broom flowers and almonds

TASTE 
fresh and full flavoured. Well-balanced with lingering
personality

HOW TO SERVE, SERVE WITH 
as an aperitif, excellent with many dishes, fish and white meat."

From me:
This is another new wine made from an indigenous Italian varietal. It is fresh with a little body and a distinctly fruity character. The acidity and minerality keep it lifted on the palate and the finish lingers. Sauv Blanc drinkers will especially appreciate this style of wine.

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.

Famiglia Losi Chianti Classico Millennium Gran Selezione 2010 ($39.99)
Tuscany
​From the producer:
"The Chianti Classico LOSI Millennium was produced for the first time in the year 2000 with the exceptional vintage 1997. The production has been subsequently repeated with selected grapes only in the best vintages. In the sixtieth anniversary of our foundation, the Chianti Classico Losi Millennium obtained the new higher appellation “Chianti Classico Gran Selezione” and had its world’s preview on 17th February 2014.

Grapes: Sangiovese 90%, Canaiolo 5%, Malvasia Nera 5%

Vineyard: The best grapes are carefully hand-selected from the oldest family vineyards, which are situated at 300-350 meters above the sea level, experiencing one of the best south–southwest facing, thus allowing a regular optimal ripening of grapes. Hilly slopes, medium–mixture sandy and clayey soil, with typical Galestro marl and Alberese limestones. Grape selection, exposure and soil composition considerably contribute to the highest result.

Wine-making: Alcoholic fermentation in stainless steel tanks at a controlled temperature lower than 27° for 15-20 days, which is the average suitable time for extraction of colour, polyphenols and tannins from the skin. 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 aging in wood.

Aging: About 36 months 10 hl French oak casks.

Tasting Notes:
Colour: intense ruby red, tending to garnet with age,
Bouquet: very intense, long persistent, with plum and balsamic hints.
Flavor: dry, warm, charming ripe tannins, soft and velvety, elegant and long finish."

From me: 
This is the star of this tasting. I am very picky about Chianti in general, and this winery does a great job across all of their wines, but this one is stunning. The quality of winemaking is high, the aging is long, and the result is elegant, a bit lush, and an ideal expression of the style. 

​Etienne Oudart Champagne--Brut Référence ($50.99)
Champagne, France 
From the distributor:
"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.

Domaine du Chateau de Fleys Chablis 2015 ($25.99)
Burgundy, France
From the distributor:
"Julien Philippon moved from the neighbouring Morvan region to Fleys in 1868 as a lumberjack . Gradually he bought land and vineyards that still today represent the majority of the Estate. Julien Philippon, on the advice of an old winemaker and general counselor in Chablis, was certainly the first to plant the rootstock 161-49 in 1936, vines still in production at the place called 'Les Monts de Milieu.' Since the Estate has been transmitted through the generations. Today the Estate cultivates about 55 acres on some of the best Chablis terroir, all around the central 'mont du milieu.'

An AOP Chablis that has the depth of a 1er Cru! This Chablis comes from a 4 ac 20 year old vineyard adjacent to the 1er Cru 'Les Fourneaux.' Aged 100% in stainless tank, it stays on the lees for 10 months. The vinification gives this wine the minerality of Chablis with a complex aroma structure. This Chablis has an exceptional concentration and length in mouth, which makes it a great choice for seafood,asparagus and goat cheese. It can also just be enjoyed for what it is: a great expression of Chablis!"

​From me:
​It was HARD to rid my mind of the image of a big jug of bad California wine whenever I heard the word "Chablis." I call it wine trauma. I was finally able to accept that proper Chablis has NOTHING to do with Carlo Rossi. Even so, I put off selling one for about a year, and then Thomas introduced me to this beauty. Technically this is entry-level, but it's about as fantastic a wine as you can get outside 1er Cru, and it will, I guarantee, heal any wine wounds you might have when it comes to the name "Chablis."

Domaine L'Amauve Seguret, Côtes du Rhône Villages "La Daurelle" ($21.99)
Rhône Valley, France
From the producer:
"Four grapes varieties typically from the Rhône Valley are grown for making our white wine.
- White grenache (42%).
- Clairette (28%).
- Viognier (18%).
- Ugni-Blanc (12%).

The vineyard : The vineyard is organically grown. The estate is in conversion to organic since 2017. The treatments of the vine are limited, and when some are done, it is always with the useful minimal amount of copper sulfate and sulfur. The crop is naturally small and can be controlled by doing some green harvest if necessary.

Harvest : The harvests are done by hand, in order to do a selection of the best clusters. The harvest is quickly done when the maturity of the grapes is at the optimum.

Winemaking : It is done carefully, in small tanks, at controlled temperature in order to express the best from the grapes. A tiny part (less than 5%) of this cuvee is barrel fermented for more complexity in the wine. After fermentation, the wine is kept on its fine lees until the bottling for a better keeping the aromas and its freshness. The bottling is done 7 months after harvests.

Drinking : A wine who can to be appreciated as young but who has also a great keeping potential. To be appreciated as aperitive wine, or with a dish of fish, or seafoods, or with cheeses."

From me:
Drink this wine. White blends, particularly from the Rhône, are notoriously hard to sell in this business, and that's the consumers' loss. A well-made white from this area is a thing of beauty: smooth, round, with strong fruit character balanced by a distinct acidic backbone. I am a little in love with this one, and I hope you fall for it, too!

Domaine L'Amauve Seguret, Côtes du Rhône Villages "Estelles" ($22.99)
Rhône Valley, France
From the producer:
"The appellation area is located on the left bank of the Rhône River, near the city of Vaison La Romaine and the famous villages of Gigondas, Vacqueyras, Rasteau, Beaumes-de-Venise and Châteauneuf-du-Pape.

Two grapes varieties typically from the Rhône Valley are grown for making our red wine "Estelles" - Black Grenache ( 75% ). - Syrah (25%). 

This wine is partially aged in new barrels and old barrels for 12 months. The rest of the wine is stored in tanks, on its fine lees in order to preserve its freshness and fruit. At the end of the ageing, a blend is done between wines aged in barrels and the others stored in tanks. The bottling is done about 18 months after harvest.

Our red wine 'Estelles' can be appreciated as young, but can also be kept for many years. It will be fine around its fourth or fifth year and will be able to keep more depending on the vintage and storage conditions. It is a full bodied wine with tight and soft tannins. The aromatic expression is complex, mainly on spices and overripe black fruit. This wine will perfectly go with grilled meat, wild meat, red meat in sauce and cheeses."

From me:
Domaine L'Amauve produces very fine wines at superb prices. Estelles is an excellent Côtes du Rhône that demonstrates both complexity and drinkablility. It is ready to drink now, or you can lay it down. Better yet, buy two so that you can do both!

Hesperian "Anatomy No. 1" 2013 Cabernet Sauvignon ($34.99)
Napa Valley, California
From the distributor:
"The wine 
The Anatomy No. 1 Cabernet Sauvignon is a blend of fruit from select vineyards in Napa Valley and aged 18 months in a mix of 20% new French oak; 30% once- and 50% twice-used French oak. Anatomy No. 1 is a medium bodied Cabernet Sauvignon that has cedar, graphite, and pencil lead notes similar to French Bordeaux, but wrapped inside there is California ripe fruit qualities of blackberry, plum, fennel and baking spices from oak aging that emerge through over time. All of Philippe's wines are meant for contemplation and it pays off to experience them slowly. They are made to reflect the land and the influence nature has on the subtle nuances in tannin, aromatics, and flavor.

The Winemaker 
While at Rothschild-held Château Clarke in the Médoc, Philippe Langner worked alongside Jacques Boissenot and Michel Rolland, the man responsible for some of the world’s highest-scoring and notoriously rare clarets and Cabernets. Following a season in South Africa, Philippe returned to California — he earned his degree at U.C. Davis — spending a decade as head viticulturist and winemaker at Napa’s Sullivan Winery, while simultaneously developing Hesperian. In 2010 Philippe left Sullivan, settling into Hesperian full-time at his current 14-acre plot on Atlas Peak. Philippe Langner, under his Hesperian label, makes single-vineyard (mostly), small-lot Napa Cabs from carefully chosen sites in well-regarded areas of the valley, such as Rutherford, Spring Mountain and Coombsville, in addition to Atlas Peak where he is located."

​From me:
This is a great example of how Napa Cabs are starting to diverge from the monolithic fruit bombs that they have been. For sure there are some great wines that are big, bold, and fruity, but recently some winemakers are using a more delicate hand to craft an end product that speaks more of terroir and nuance than simple flavor profile. I think there is room for both, and I'm happy to sell this Napa Cab to show what a French influence can have over a California style. It is a lovely marriage of ripe fruit and restrained oaking that is a delight to drink.

​Naveran Brut Nature Cava ($16.99)
Penedés, Spain
From the producer:
"Naveran is the surname of a family dedicated to cultivating its vineyards and producing its own artisanal wines and cavas. Its cellars are located in the estate of Can Parellada (Torrelavit), in the center of the Alt Penedés. The fact that it’s run by grape growers and wine producers, allowing them to be intimately involved in the cultivation and production process, to oversee the growth and quality of the grapes and to create innovative cuttings of their own vines, sets this winery apart from the majority of wineries in this region.

Naveran cultivates its vines using purely ecological methods: no pesticides or herbicides, all fertilizers are organic. In the event of heavy rains, the grapes are allowed to fall to ensure a quality harvest.

COMPOSITION 
Macabeo, Xarel.lo, Parellada , Chardonnay

PRODUCTION 
Collection, pressing and fermentation of the four varieties takes place separately in stainless steel vats at a low temperature, coupage in November, tirage and second fermentation in bottles typical of the méthode champenoise for a minimum of two years followed by riddling, disgorging, corking and labeling before it arrives in your hands.

Color 
Pale and luminous yellow, regular and good detachment of small bubbles that form a crown on the surface.

Aroma 
First impression is pleasant, refined and light aromas, secondary aromas characteristic of ageing in bottles with hints of fruit, flowers and spice.

Flavor 
Exquisite in the mouth, full and creamy, very dry and refreshing at the same time, with balanced acidity and elegant, fruity and long-lasting after-taste.

Finish 
Good balance, with a pleasant after-taste and a good presence."

From me:
Brut Nature is a style, and it means that after disgorgement and before corking no dosage (base wine + sugar) is added to the final product. That means that this is the driest of the sparkling wines. Brut Nature wines can be a little harsh, but I don't find that to be the case at all with Naveran. This is a well-made, bright wine that has just enough creaminess to balance the dryness.

Cantine Monfort Blanc de Sers Brut Nature ($21.99)
Trentino, Italy
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 a hot summer evening's celebrations!

Domaine Mittnacht Freres Crémant d'Alsace ($23.99)
Alsace, France
From the producer:
"It is at the foot of the fortified church of Hunawihr, that since three generations, the Mittnacht family elaborates wines of high expression. 

Paul, the grandfather, passed on his know-how to his two sons, André and Louis. The latter, combining their efforts, created the Domaine Mittnacht Frères in 1963. The Mittnacht family currently has 23 hectares of vineyards spread over the best terroirs of Hunawihr, Ribeauvillé and Mittelwihr.

Marc, creator of the wine and son of André, and Christophe, commercial and son of Louis, have since 1995 given a new impetus to the company. The two cousins ​​have been conducting their vineyards in respect of the environment for several years. No synthetic products in the vineyard, a great respect for the natural cycle of the vine and its soil, grape harvesting and sorting entirely manual, a minimum of interventions in cellar and no use of oenological products (except for one minimum sulfur content) in order to better respect the quality of the grapes. This philosophy naturally pushes them to engage their domain, since 1999, in organic and biodynamic culture, that which respects the environment, the health of the consumers and especially the personality and the identity of the wines resulting from the great Appellations of Origin Controlled. This approach is certified by Ecocert and Demeter, certification bodies approved by the French Ministry of Agriculture.

​Demeter certified biodynamic
60% Pinot Auxerrois, 10% Pinot Blanc, 10% Riesling, 10% Pinot Gris, 10% Pinot Noir
25+ year old vines
High density plantings
Aged on the lees for 18 months"

From me:
This is one of my very favorite sparkling wines. The term "Crémant" simply denotes that this is a sparkling wine made in France, in the Champagne method, but outside of the boundaries of the Champagne area. It is from Alsace, where the Pinots of all varieties thrive, and it's partly the unusual blend of all of them that I find compelling and delicious. This is an "extra brut," which means that unlike brut nature, there is dosage, but with a smaller measure of sugar than you'd find in a brut. This is a beautiful and unique wine, worthy of attention.

​Beckman Vineyards Sauvignon Blanc ($18.99)
Santa Ynez Valley, California
From  the producer:
"After years as leaders and pioneers in the electronic music business, Tom and Judy Beckmen, joined by their youngest son Steve and more recently by their oldest son Jeff, set out to make wines as well-crafted and distinctive as the keyboards and synthesizers that built their successful careers as founders of Roland Corp, US. The Beckmens have established themselves as a leading grower and producer in Santa Barbara County, crafting wines of critical acclaim that have been served in the finest restaurants and houses in the country (including the White House) since their inception in 1994.

Bio­dy­nam­ic farm­ing is organ­ic farm­ing, and then some. We go beyond organ­ic farm­ing by treat­ing the farm as a liv­ing organ­ism: self-con­tained, self-sus­tain­ing, and fol­low­ing the cycles of nature. We do not use her­bi­cides, insec­ti­cides, pes­ti­cides, or nitro­gen based fertilizer.


Bio­dy­nam­ic farm­ing is a sys­tem based on the 1920s teach­ings of Rudolph Stein­er, who was asked by his con­tem­po­raries to address the short­com­ing in food qual­i­ty from chem­i­cal based farm­ing. Bio­dy­nam­ic is the first sys­tem that can be con­sid­ered ​“organ­ic” and is the root of organ­ic farming.

The sys­tem empha­sizes a holis­tic approach to your farm that views it as a self-sus­tain­ing organism.

The goal is to build soil health, diver­si­ty, and vital­i­ty cre­at­ing a nat­ur­al defense against pests and dis­eases for our vines. This is done through the use of the bio­dy­nam­ic preps, com­post­ing, live­stock, and till­ing while fol­low­ing the Bio­dy­nam­ic Plant­i­ng and Sow­ing cal­en­dar which helps us under­stand the best times for work­ing on our vines.

WINEMAKING
 80% estate grown grapes from Purisima Mountain, 10 % Vogelzang
Vineyard and 10% Jack McGinley Vineyard fruit
 Grapes were whole cluster pressed to stainless steel tanks
 Cold settled for 48 hours
 Inoculated with VL3 and X-5 yeast
 After primary fermentation SO2 was added to prohibit malolactic
fermentation
 100% stainless steel fermented and aged
 The wine was bottled in February 2018 after bentonite fining and sterile
filtration

AGING
5 months in stainless steel

TASTING NOTES
Stone fruit, citrus, tropical fruits and pink grapefruit"

From me:
I got to meet Jeff Beckman, who is the brother in charge of sales at this family winery. He was a wealth of knowledge about the vineyards, and I was able to taste all of the Beckman wines with him. I chose the Sauvignon Blanc because it was the most unexpected for me; I typically do not care for California Sauv Blanc because I find them overly ripe and often "flabby," but this one has just the right balance of fruit and acidity. The flavor is wonderful, and the quality of the fruit and care in the vineyard really shows through in the finished product.

Astrolabe Pinot Gris ($17.99)
Marlborough, New Zealand
From the producer:
Named after the ship that in 1827 charted and explored the Marlborough Coast, Astrolabe is a personal project for winemaker Simon Waghorn and his wife, Jane. Astrolabe produces a range of wines that express the purity and intensity of fruit flavours naturally afforded by the climate and soils of the Marlborough region. All grapes are sourced from unique Marlborough sites, carefully chosen to add complexity and completeness in the wines. Simon is fascinated by the distinctive qualities of the Marlborough sub-regions, whether bottled alone or blended as part of the Marlborough classic. All Simon’s skill and experience combine to capture the essence of Marlborough in wines of purity, focus and elegance.

Astrolabe Wines is proud to be fully committed to producing wines sustainably.

All aspects of our production are sustainably certified under the Sustainable Winegrowing New Zealand programme, including all vineyards, the winery and the bottling line.

We deal fairly in all our relationships, maintaining good citizenship within our communities, locally and globally.

Our growers live on their land and have a commitment and relationship with their land which reflects a respect for the natural environment within which they live and work.

​Our grapes are sourced entirely from unique Marlborough sites to add layers of complexity to our wines. Each site was chosen for the distinctive flavour it produces. We work with dedicated growers who understand the rhythms of the land and know how to grow grapes that express the terroir. The Astrolabe Province Marlborough Pinot Gris is made from grapes grown across three Marlborough sub-regions — the Wairau Valley, the Awatere Valley and the Kekerengu Coast.

Half of the grapes are machine harvested at night and whole-cluster pressed to preseve the lifted fruit characters and the rest is handpicked to add fine texture, weight and minerality. In the winery, we take great care to handle the fruit in a way which allows the flavours and aromas of the region to come through. I aim for an aromatic, crisp and precise Pinot Gris, with the ability to pair well with food and to bottle age gracefully.

Simon Waghorn, Winemaker.

Colour/Appearance Light Straw

Aroma/Bouquet Pear and quince, light peach and citrus rind and a whiff of cardamom and nougat

Palate Pure, focussed wine with a delicacy of structure, finishing crisp and dry. Stonefruit and pear flavours dominate, followed by some light citrus

Cellaring Will age gracefully over the next six years

Suggested Foods Great as an aperitif, with shellfish and seafood, pâtés, poultry, pork and light game as well as creamy mushroom or egg dishes
Serve Lightly chilled or at cool room temperature"

From me:
I've been trying to find a Pinot Gris that's elegant, flavorful, sustainably produced, able to age, and under $20 on the shelf. It was a tough job, but I found what I was looking for in Astrolabe. While Pinot Gris and Pinot Grigio are different names for the same grape, the former tends to be made in a style that is a little more mellow, smooth, and complex. This is wine that canbe enjoyed on its own, but is really wonderful when paired with food.

Cardinal Spirits Pride Vodka ($24.99)
Bloomington, Indiana
From the producer:
"​Cardinal Spirits Vodka is fermented and distilled on site in Bloomington, Indiana from white grapes. 

This is not your average tasteless, odorless vodka. It has character by design. A very light entry, a full rich body, and a bright floral finish. We distill to 190.5º proof rather than blowing all of the flavor out at 192, leaving some of the grape aroma and flavor in the spirit before its final charcoal filtering.

It's some of the best vodka around, and many people have told us it's the only vodka they'll drink straight.

Here’s the deal with Pride Vodka: 10% of proceeds from each bottle goes to LGBTQ orgs in your community like @lgbtcenternyc and @btown_pride! A bottle of vodka won’t solve the world’s problems, but it will directly support the LGBTQ community, and that’s a damn good start."

From me:
​This is a special bottling of Cardinal Spirits' signature Vodka, which is distilled from grapes and drinks as smoothly as any I've ever had. It earned 93 points from Wine Enthusiast and Triple Gold at the Micro Liquor Spirits Awards. This vodka is super versatile, and it passes my test: can I sip it neat? They aren't just slapping a rainbow on the bottle for a month, either: all year they put their money where their mouth is. 

Etsu Japanese Gin ($38.99)
Hokkaido, Japan
From the distributor:
"It is with great pride that Asahikawa distillery made this unique gin on the Northern island of Hokkaido in Japan. The main botanicals – green bitter orange peel, coriander, licorice and angelica root – macerate for more than 24h in neutral cane spirit distilled thanks to a copper still with a swan neck to 83% vol. It is then diluted down to 43% vol with water sourced from the Taisetsu Mountains and filtered through charcoal for optimal purity.

NOSE : Floral & vegetal, notes of citrus fruits with yuzu persistent
PALATE : Fresh and well-balanced, peppers with hints of green teas and berries
FINISH : Sansho pepper ending on yuzu aromas"

From me:
The minute I tasted this, it became one of my top three gins ever (#1 is Ki No Bi, also from Japan). The flavor is complex, but approachable. While I could drink this from the bottle with a straw, social grace and my liver dictate that I don't. This is perfect for sipping or a very dry Martini. I'd only add tonic if it were something like Q Original--neutral flavor and low sweetness. This gin might make you swoon, so be warned.

Catoctin Creek Watershed Gin ($34.99)
Purcellville, Virginia
From the producer:
"Paying respect to the Chesapeake Bay watershed, in which our beloved Catoctin Creek does flow, this gin is a bit of a watershed itself.

Distilled from rye grain, with a secret recipe of herbs and spices, Catoctin Creek Watershed Gin® is unlike any gin you've tried. Amazingly complex, with a rye base that shines through subtle citrus and cinnamon notes, essences of fresh cut hay, and of course a crisp juniper character.  Together, they make Watershed Gin a fine cocktail mixer.

Try it with the traditional tonic and a slice of lime (or a Meyer Lemon, for a real treat!). Or mix it into your favorite summertime refreshers."

From me:
I love this distillery, so I'm happy to have a second product from them. This gin is a great example of how the base spirit (and the grain from which it's made) can influence the flavor and texture of the finished product. Rye imparts a little earthiness and roundness, while the botanicals give the gin a nice lift. I really like this with almost any tonic, and I think it would also make a great Martini. If you like to "vote with your dollar,"  for progress, this distillery is solar-powered, uses organic grain, is LGBTQ-supportive, and the master distiller is a woman. 

Oola Waitsburg Barrel-Finished Gin ($35.99)
Seattle, Washington
From the producer:
"We’ve woven together thirteen Gin botanicals with 2 months and 28 days of oak aging in freshly emptied Waitsburg Bourbon casks. The result is a complex yet delicate spirit with layered aromas of warm baking spices, honey and herbaceous juniper. On the palate, soft maple sugar, toasted brioche and cream evolve into a vanilla finish. No sugar is added to this spirit, but a natural, pleasant sweetness comes from the mash of soft white organic Washington winter wheat. It is a nuanced, lyrical spirit with beautiful floral elements and a deep, rich wood influence."

From me:
If you are not usually a gin drinker, this might be for you. If you like brown spirits, this might be for you. If you like to flip the script on gin cocktails, this is definitely for you! The aging adds smoothness and a rounder flavor profile than typical gins, making this good for sipping as well

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. 

​Domaine de Castelnau "Aigue Marine" Picpoul de Pinet ($12.99)
Languedoc, France
From the producer:
"Vinification 
Night harvest to preserve the grapes' quality potential. Gentle de-stemming and pressing of grapes. Fermentation under temperature control. Grapes from different plots are separately vinified to keep each vine’s typicality and enable original blends. Aging on fine lees. Limited sulfites addition.

Pairing 
This Picpoul de Pinet cuvée pairs naturally with fishes, seafood and shellfishes in particular.

Light yellow color with green glints. The nose expresses exotic fruit and floral aromas as well as iodized notes. The palate is strong on fruits, followed by a weighty but balanced mid-palate and revealing a floral bouquet with lychees notes. The finish leaves a long-lasting candied fruit sweetness."

From me:
Piquepoul blanc is one of the oldest grapes from the Languedoc, and it is having a bit of a moment lately. Picpoul de Pinet denotes that the wine is 100% Piquepoul blanc, and that it is made in one of six desginated communes. The wine is a compelling balance of fruit, flowers, and bright minerality. It is smooth, approachable, and easy to pair with both light fare and dishes that have stronger salty or savory flavors.

Cuma Torrontés ($13.99)
Calchaquí Valley, Argentina
From the producer:
"Sourced entirely from estate vineyards high in Argentina’s northwest Andes. This extreme elevation lends itself perfectly to organic viticulture. Hot days, cool nights, lack of rainfall and a dry shallow soil allow for minimal human interference to the natural growth cycle of the vines.

Vinification: All organic practices are carried over from vineyard to winery where the wines are carefully handled throughout the entire vinification process. Cuma is produced to be drunk young, therefore little oak is used in the winery; instead the wines are aged at cool temperatures in stainless steel tanks in an effort to showcase their natural complexity and deep fruit flavors.

The Cuma Torrontés shows a bright green/yellow color, the wine has aromas of rose petals and hints of jasmine and orange skin. On the palate, the wine exhibits fresh and floral fruit with a refreshing, bracing acidity. The palate flavors include fresh peaches and a floral taste that is typical with this grape."

From me:
Torrontés is a wine that flies below most people's radar. When we think of Argentina, Malbec is the grape that comes to mine. Torrontés is the most widely planted white grape there, though, and the wines made from it are aromatic and most appealing when enjoyed young. Cuma comes from some of the highest elevations, and as such, the acidity keeps the fruit in check. As with Picpoul, this wine shows both fruit and floral notes. Refreshing and summery!