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2016 Crozes-Hermitage Alain Graillot

Fermented whole-cluster in cement, aged in 1-3 year-old barrels.

2016 Crozes-Hermitage 'Clos de Grives' Combier

Maurice and Laurent Combier in Crozes-Hermitage farm organic apricots and peaches, famous all over France. 'Clos des Grives' is their best vineyard--situated next to Alain Graillot's holdings. The site is mostly red clay and chalk with alluvial soils. They ferment in cement eggs, and finish in 25% new oak and 75% second- and third-passage oak for 12 months, giving a rich, full-bodied accessible wine with hints of oak.

2016 Dolomiti Teroldego 'Sgarzon' Foradori

Campo Rotaliano is a flood plain formed by the confluence of the Noce river into the Adige river: a four hundred hectare triangle surrounded by massive cliffs. The vines that grow in the Sgarzon vineyard benefit from the cooler climate of this site. Teroldego’s character is enriched with an unusual freshness. The wine is fermented in amphora and spends 8 months in contact with the skins.

2016 St-Joseph "Preface" Pierre-Jean Villa

Pierre-Jean, the former regisseur at Vins De Vienne, started his own Domaine five years ago, purchasing extremely classy and long established vineyards in the areas he knows best, that is to say in Seyssuel and St Joseph. The quality of his first full vintage in 2009 was impressive. Made from 100% Syrah, this is the estate's first wine. Rich and full bodied, this is a finely crafted wine with minerality and lots of spice.

2016 St-Joseph Alain Graillot

Grown on granite, aged in barrel (10% new).

2016 Terre Siciliane Bianco "SP68" Occhipinti

Occhipinti is located in Vittoria, in the southwestern corner of Sicily, and winemaker Arianna Occhipinti’s reputation seems to grow with every vintage. Her first vintage was 2004, though it wasn’t until 2005 that her wines were internationally distributed. he wine is a blend of Albanello, a variety native to the Ragusa area near Vittoria, and Zibibbo (AKA Muscat of Alexandria) sourced from Marsala, in northwest Sicily. The wine is fermented dry; Zibibbo lends a floral, aromatic complexity while Albanello adds structure.
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