Staff Picks

70% Picotendro (local Nebbiolo clone), 30% Gros Vien, Neyret, Cornalin and Fumin. Spicy, cherry, dusty, delicious. Small Valle d'Aosta cooperative, high-elevation, all work done by hand.

Methode Ancestrale, (mostly) Mauzac, hand-harvested, left on the lees a minimum of nine months. “Le Berceau” translates to “cradle” & is a reference to Limoux as the birthplace of sparkling wine. Green apple, lemon, dry, & creamy.

Organic light red (some consider a rosé) made from Trepat, a Gamay-like Spanish grape. Red fruit accented, woodsy, herbal, low alcohol, crisp acidity. Put a slight chill on it.

Eins Zwei Dry organic Riesling is dry, as the name suggests, with refreshing notes of peaches, apricots, green apples, and lime-zest throughout.

Single vineyard spatlese; savory nose with ripe apples, pears, grapefruit, and orange. Creamy texture up front punctuated with lively acidity and minerality.

Luís Pato has been making wine in here in northwestern Portugal since 1980. This red is smooth with dark chocolate & ripe red fruit and balanced acidity.

Bright, energetic red blend with fresh, ripe fruit flavors and well-integrated tannins. Hand-harvested, foot-trod.

100% Mauzac, sustainably farmed. Crisp apples & pears, lacy honey, fresh & delicious.

From 15 year old vines grown in the Contrada San Nicola vineyard. An elegant yet crushable wine full of juicy red fruit.

Lentum is Latin for slowly: 42 months in 1000 liter fuders; 100% from steep-sloped Reiler Mullay-Hofberg.
Steely/salty minerality, high-toned fruit/floral notes w/lower tones from time in oak. Long ferment shows in glycerol, ethereal texture. Biodynamic

1st vintage collab between Rajat Parr & Marco Pelletier. Single-vyd, old vines planted on pure chalk in Les Hautes Mottes, adjacent to Les Chétillons. Fermented in barrels from Jean-Marc Roulot for 12 mos; 60 months on lees; disgorged 3/21; no dosage.

High-elevation, single vineyard Cabernet aged 18 months in 100% Hungarian oak from the family's own cooperage. Richly textured, fine leathery tannins, cinnamon & spice, fresh cherries & cassis.

100% Chardonnay. Vibrant acidity, white flowers, golden apple, wet stone, and lemon.

Chichée is on a plateau near the 1er Cru Vaucoupin vineyard. Vinified and aged in tank. Very mineral with bright grapefruit.

Dry & savory, lemon/lime aromas & flavors blend w/ rosemary, white pepper, tropical fruits & dried herbs. Lively acidity melds with the intense minerality to make a compelling wine to drink now,or to lay down to drink a half decade or so down the road.

3rd generation producer, from a 1.45 ha vineyard area, 50+ year-old vines, 11 months in barrel. Loamy, lush, vibrant fruit, lively & intense. Touch of barnyard on the nose. A+.

Organic, hand-harvested, 100% Garganega from 30-60 year old vines grown on volcanic soil. Medium-bodied with hints of dried lemons, pears, and apricots.

Organically-farmed, old-vineyard (planted 1890), composed of mostly own-rooted Zin, along with Carignan, Mourvedre, Palomino, Muscat & Chasselas (field blend picked in 1 pass). Silky, broad but sinewy, brambly, tobacco-leaf, dark fruit.

Native yeast fermented, unfiltered/unfined. Wood aging in both 1,000-liter Slavonian oak casks (or fuders) & neutral barrels that are a minimum of 6 or 7 years old. Crunchy strawberry/cherry, baking spices, fine-grained tannins.

Organic, un-oaked Chardonnay from 3 plots of vines from 25 to over 100 years old. Fossil-rich limestone soil combined with the old vines & 8 months on the lees makes a white with depth, mineral intensity, & nuance.

Riesling planted on steep, blue-slate hillside vineyards. No chemicals, hand-harvested, minimal intervention. Off-dry, balanced by zesty acidity and stony minerality.