{"title":"New Arrivals","description":"","products":[{"product_id":"podere-magia-lambrusco","title":"Podere Magia \"Lambrusco\"","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eGrapes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003e Lambrusco Maestri\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eRegion:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003e Emilia Romagna \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eVintage:\u003c\/strong\u003e 2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eViticulture:\u003c\/strong\u003e Organic + Biodynamic \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eSoils:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003e Silice \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eVinification:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e Macerated, then transfered to bottle before fermentation is complete\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eAging:\u003c\/span\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003eIn bottle \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eFining or Filtering:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003e None \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSulfur:\u003c\/strong\u003e None \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eNotes : \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eStefano Pescarmona after graduation, in the mid-90s, began a consulting and teaching path in the field of sustainable agriculture, he joined Slow Food dedicating himself, among other things, to educational gardens at the University of Gastronomic Sciences of Pollenzo.\u003c\/span\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAfter about 20 years of experience as a consultant he decides to create his own company and, in 2013, he founded Podere Magia: 3 hectares of vineyards and 15,000 bottles produced per year. The native vines raised by the farm are those of the Emilian tradition: Lambrusco Maestri, Spergola, Trebbiano Romagnolo and Malvasia Aromatica di Candia. Few labels are produced, the wines are all refermented in the bottle.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eIt is a Lambrusco Maestri refermented in the bottle with the so-called Ancestral method, that is, it is bottled with still some residual sugar so that the fermentation is completed in the bottle, giving the wine the typical sparklingness of Lambrusco.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTasting impressions : \u003cbr data-mce-fragment=\"1\"\u003eDense color with purple reflections, purplish mousse.\u003cbr data-mce-fragment=\"1\"\u003eOn the nose we find cherry, raspberry, wild strawberry, a vinous and undergrowth note, wet grass, spice, balsamic, eucalyptus and juniper.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn the mouth it has a good structure for a Lambrusco, the sparklingness is delicate. If tasted fresh, without combining it with any food, the acidity and a slight astringency are more noticeable. On the contrary, if it is combined with a slice of salami (typical combination of the territory) everything returns to balance: the hardness is dampened by the fatness of the salami and, on the finish, a sweet note peeps out.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe overall judgment is extremely positive with an unexpected complexity for a Lambrusco, to appreciate it at its best it is advisable to combine it with fatty foods, such as cured meats.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eArriving at how to taste this wine, I started from the concept of conviviality as a representative emblem rooted in Lambrusco. Combined with the extremely original and refined production method. Of a bottle that does not want to emerge for its appearance but for its content. The result is a totem made from a local log. At its top we find a recess in which to place the bottle; and just below a groove in which the various wooden cutting boards are positioned. Each taster can take out a cutting board, fill his glass and taste cold cuts-cheeses-wine in the company of his friends or simple Lambrusco enthusiasts.\u003c\/span\u003e\u003c\/p\u003e","brand":"Scuola di Vino","offers":[{"title":"Default Title","offer_id":42922828890299,"sku":"","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20250427184753.jpg?v=1747519851"},{"product_id":"pierre-olivier-bonhomme-blanc-tesniere","title":"Pierre-Olivier Bonhomme \"Blanc Tesniere\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes:\u003c\/b\u003e Menu Pineau + Chenin\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Touraine, France\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2023\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils:\u003c\/b\u003e Clay + Limestone\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification:\u003c\/b\u003e Direct press, co-fermented and aged on the lees in 225l barrels\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging:\u003c\/b\u003e 12 months in barrels\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFining or Filtering:\u003c\/b\u003e None\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur: \u003c\/b\u003eThis is one of the only white wines Pierre-O occasionally bottles without S02, though 20 mg per liter may be added at bottling.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e‘La Tesnière’\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eis\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e70% Menu Pineau, 30% Chenin Blanc from 60 year old vines . This wine comes from a single parcel of purchased organic fruit called La Roche. For many years it was released as a Touraine but had to be declassified when the appellation began refusing the use of Menu Pineau.\u003c\/p\u003e\n\u003cp class=\"\"\u003eDomaine Pierre-Olivier Bonhomme is the continuation and evolution of the now defunct Puzelat-Bonhomme négociant project. In the 1990's, Clos du Tue-Boeuf was faced with many years of tiny crops caused by late frost, mildew, hail or general bad weather. Revenues were tight, and Thierry Puzelat, the younger of the two brothers running the estate, wanted to expand by renting or buying more vineyards. His brother Jean-Marie, in his late forties at the time, did not want to add more vineyard and cellar work to his already heavy schedule. So Thierry started a\u003cspan\u003e \u003c\/span\u003e\u003cem\u003enégociant\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ebusiness, set up a winery in the village of Monthou-sur-Bièvre and sourced excellent vineyards and vine-tenders to buy their grapes.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThierry being a busy and ambitious man, he soon found himself opening a wine bar in Orléans and a wine import company (you have him to thank for the scarcity of Mauro Vergano's tasty elixirs!) The négoce project had gotten bigger than he'd anticipated and he needed a partner. Thierry quickly found one in Pierre-Olivier Bonhomme, a teenager who'd dropped out of high school and had helped work a few seasons at Tue-Boeuf. Pierre-O, young and motivated, became a partner in his early 20's and the négoce business was renamed Puzelat-Bonhomme.\u003c\/p\u003e\n\u003cp class=\"\"\u003eIn anticipation of Jean-Marie's retirement from Clos du Tue-Boeuf, Thierry knew the day would come where he would have to re-shift his focus back to his family estate. A plan was then hatched to have Pierre-O continue the négociant operation under his own name. The switch officially happened with the 2013 vintage, but Pierre-O has vinified the entirety of the production since 2011.\u003c\/p\u003e\n\u003cp class=\"\"\u003eRather than start from scratch with new labels and cuvées, Pierre-O has continued making the wines that put Puzelat-Bonhomme on the map: Touraine Sauvignon, (now declassified as Vin de France), \"La Tesnière\" Blanc and Rouge, \"In KO We Trust\" and of course the infamous and ever-popular \"Telquel\". Over the last few years, Pierre-O has also been able to purchase vines from which he produces, amongst others, an old vine Sauvignon and a red, declassified Cheverny called \"Vercheny\". As of 2019, he owns 4.5 hectares and rents an additional 3.5, from which he mostly produces single varietal, single vineyard cuvées (\"Sauvignon POB\", \"Ormeau des Deux Croix\", \"La Boissière\"...)\u003c\/p\u003e\n\u003cp class=\"\"\u003eIn the cellar, Pierre-O learned everything from Thierry Puzelat and there are obvious parallels with the Tue-Boeuf wines. With the exception of some recently released macerated whites, almost all of the white wines are direct-pressed, then ferment and age in old barrels. The reds see a whole-cluster, semi-carbonic fermentation and then elevage in old barrel. Tiny amounts of S02are only added at bottling and if deemed necessary, more often on the whites than the the reds. Even the the entry-level Telquel is usually bottled sans-souffre.\u003c\/p\u003e","brand":"Farmwine","offers":[{"title":"Default Title","offer_id":46478577631419,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20250226124134.jpg?v=1745554372"},{"product_id":"buvons-vintage-work-jacket","title":"Buvons Vintage Work Jacket","description":"\u003cp\u003eVintage Work Jacket, Bugatti Blue, 100% cotton\u003c\/p\u003e\n\u003cp\u003eSourced + embroidered in Paris, France\u003c\/p\u003e\n\u003cp\u003eLimited edition! Don't miss out \u0026lt;3\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"38","offer_id":46603109073083,"sku":"","price":160.0,"currency_code":"USD","in_stock":true},{"title":"42","offer_id":46603109105851,"sku":"","price":160.0,"currency_code":"USD","in_stock":false},{"title":"46","offer_id":46603109138619,"sku":"","price":160.0,"currency_code":"USD","in_stock":true},{"title":"48","offer_id":46603109171387,"sku":"","price":160.0,"currency_code":"USD","in_stock":true},{"title":"52","offer_id":46603109204155,"sku":"","price":160.0,"currency_code":"USD","in_stock":false},{"title":"56","offer_id":46603109236923,"sku":"","price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/IMG_1003.jpg?v=1745616560"},{"product_id":"ostertag-pinot","title":"Ostertag \"Pinot\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes:\u003c\/b\u003e Pinot Blanc, Pinot Gris\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Alsace, France\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2024\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eBiodynamic\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils:\u003c\/b\u003e Clay, limestone, gravel, clay \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003eHand harvested. Gentle pressing, fermentation with indigenous yeasts until fully dry\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging:\u003c\/b\u003e 9 months \u003cmeta charset=\"utf-8\"\u003e\u003cem\u003esur lie\u003c\/em\u003e, in old 228 L oak barrels\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFining or Filtering: \u003c\/b\u003eNone\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur: \u003c\/b\u003eNone added\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAndré Ostertag is a pioneer, but also an ardent environmentalist (as demonstrated in both his wine and his sculpture, another passion). After training in Burgundy, André returned to the family domaine in Alsace with renewed zeal: he lowered yields considerably and introduced viticultural and vinification techniques from other regions to his own home ground. The 1996 vintage marked his first collaboration with KLWM, and the following year he brought biodynamic viticulture to his fourteen hectares of vineyards, including his flagship parcel in the Muenchberg\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGrand Cru.\u003c\/em\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThere is poetry to Ostertag’s practices. He looks for the nuance of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eterroir\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003erather than the typicity of a grape varietal. In an act of rejection against the official classifications dictated by the A.O.C., he made up his own categories:\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eVins de Fruit\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ethat express fruit character rather than that of a specific vineyard site,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eVins de Pierre \u003c\/em\u003ereflecting the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eterroir\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003efrom which they originate, and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eVin de Temps\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ethat rely on time and weather to encourage the development of botrytis. He ferments the majority of his wines completely dry, so their versatility at the table surpasses that of many other wines from the region. In Ostertag’s experience, a careful use of oak subtly enhances the traditional Alsatian varietals from the Pinot family, giving them greater depth on the palate. He uses oak sourced exclusively from the Vosges Mountains and, for his Pinots, prefers\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ebarriques\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eto the traditional\u003cspan\u003e \u003c\/span\u003e\u003cem\u003efoudres\u003c\/em\u003e. He rejects formulaic, scientifically engineered wines, and since going biodynamic in 1997, has been an active member of the natural farming community. As he so beautifully explains in Kermit Lynch’s\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInspiring Thirst\u003c\/em\u003e,\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e…true quality is that which succeeds in surprising and moving us. It is not locked inside a formula. Its essence is subtle (subjective) and never rational. It resides in the unique, the singular, but it is ultimately connected to something more universal. A great wine is one in which quality is contained. Such a wine will necessarily be uncommon and decidedly unique because it cannot be like any other, and because of this fact it will be atypical, or only typical of itself. \u003c\/em\u003e\u003c\/p\u003e","brand":"Kermit Lynch","offers":[{"title":"Default Title","offer_id":46610143183035,"sku":"","price":39.0,"currency_code":"USD","in_stock":true}]},{"product_id":"mosse-aperitivo-rose","title":"Mosse Vermouth \"Aperitivo Rosé\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes:\u003c\/b\u003e Brandy + Chenin Blanc + Cabernet Franc\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Loire, France\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003eNV\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis unusual and delicious aperitivo made by Domaine Mosse in the Loire Valley, France, is made from the alcohol distilled from the lies of Chenin Blanc and rosé wine from Cabernet Franc grapes, along with macerated Sichuan Pepper, Cinchoa, Star anise, Kasha, Cocoa nibs, Citrus, and Absinthe leaves. It tastes like adult Fruit Punch with notes of marzipan, chocolate covered white cherries, raspberry lozenge, fennel seed, hay, citrus, coco nib, and herbs. Balanced and refreshing, and almost too easy to drink!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAgnès and René Mosse, along with their sons Joseph and Sylvestre, live and work in the village of St-Lambert-du-Lattay, a village in  the Coteaux-du-Layon area of Anjou. Layon is a small tributary to the Loire that lazily digs its way through well exposed and drained hills of schist and sandstone. Its micro-climate allows for a long hang-time, and when the mornings are foggy in the fall, with no rain, botrytis develops easily on the Chenin grapes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBefore becoming vignerons, the Mosse had owned a wine-bar\/retail shop hybrid in Tours. They credit the great vignerons they met there, among them Jo Pithon and François Chidaine, as the impetus to become winemakers. The couple studied viticulture and oenology at the agricultural lycée in Amboise where two of their teachers were Thierry Puzelat (Clos du Tue-Boeuf) and Christian Chaussard (Domaine le Briseau).\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":46611284656315,"sku":"","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20250517142553.jpg?v=1747519356"},{"product_id":"benoit-moreau-chassagne-montrachet","title":"Benoit Moreau \"Chassagne Montrachet\"","description":"\u003cp class=\"p2\"\u003e\u003cb\u003eGrapes:\u003c\/b\u003e Chardonnay\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Burgundy, France\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2023\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eBiodynamics\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eSoils:\u003c\/b\u003e Limestone\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eDirect slow press\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eAging: \u003c\/b\u003e18 months in oak barrels\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eFining or Filtering: \u003c\/b\u003elight fining, no filtering\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eNotes from the Importer: \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eSince 1990, Benoit Moreau worked with his father and brother at the family Domaine in Chassagne-Montrachet, Domaine Bernard Moreau \u0026amp; Fils. After several years as the vineyard manager, he decided to create his own Domaine, combining his share of the family vineyards with some new acquisitions in the Beaujolais.\u003c\/span\u003e\u003c\/p\u003e","brand":"Terra Firma","offers":[{"title":"Default Title","offer_id":46959280423099,"sku":null,"price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20251001153646.jpg?v=1759359613"},{"product_id":"simon-bize-savigny-les-beaune-les-talmettes-1er-cru","title":"Simon Bize \"Savigny Les Beaune Les Talmettes\" 1er Cru","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003ePinot Noir\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eBurgundy, France\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2022\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eOrganic\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eClay + Limestone\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e 100% whole cluster. 4-5 day cool maceration at 15°C. Ambient yeast fermentation with pump-overs and foot punch-downs. Aged for 18 months in barrels (0-20% new). Racked once.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003e18 months\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFining or Filtering: \u003c\/b\u003eNone\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur: \u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003e\u003cem\u003eLes Talmettes is contiguous to Aux Vergelesses to the west, so it is south-facing. There are very few producers of Talmettes and was not produced as a single vineyard until 2007. Previously the wine was blended with Vergelesses but their was a new appellation rule that required it to bottle it as its own cru. The Bize parcel of Talmettes is 0.80 hectare and planted in 1968 and 1978. The parcel is steep at the top, with a little sand mixed into a clay-limestone based soil. The parcel is protected from the northwind, allowing for a more generous wine than is possible from Aux Vergelesses.\u003cb\u003e \u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe domaine was founded in 1890 by Simon Bize who embarked on viticulture with a few hectares of vines in the middle of the phylloxera crisis. The estate was then passed to his son in 1918 (another Simon) who increased their holdings and then to his son (also, Simon) in 1950, who built up a portfolio of customers. But it was his son, Patrick Bize, who from 1972 took the quality of the wines to the top.\u003c\/p\u003e\n\u003cp class=\"\"\u003ePatrick passionately defended a more classic vision of Burgundy far from what was fashionable at the time. It was this energy and fervor that attracted Becky Wasserman to his work from early in her career. After his sudden death in 2013, his wife, Chisa Bize and his sister, Marielle Grivot-Bize. His son Hugo has also recently joined the domaine.\u003c\/p\u003e","brand":"Terra Firma","offers":[{"title":"Default Title","offer_id":46959296446651,"sku":null,"price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20251001153558.jpg?v=1759359860"},{"product_id":"simon-bize-bourgogne-blanc-les-champlains","title":"Simon Bize \"Bourgogne Blanc Les Champlains\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003eChardonnay + \u003cmeta charset=\"utf-8\"\u003ePinot Beurot (5%)\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eBurgundy, France\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2022\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eOrganic\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eClay + Limestone\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e Direct press, thenn fermented in barrels\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eAging: \u003c\/b\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e6 months in barrel, 3 months in tank\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFining or Filtering: \u003c\/b\u003eNone\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur: \u003c\/b\u003eNone\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer:\u003c\/b\u003e \u003cem\u003eVineyard planted in 1993 and 1996 on an eastern-facing slope. The soil is very rocky, and there are several quarries nearby. Fermentation is in barrel. There is usually no sulfur added at the press unless the vintage requires it. The wine ages for six months in barrel then three months in tank. The final blend usually contains around 5% Pinot Beurot (Pinot Gris) which is partly why Les Champlains tends to be rounder and richer than Les Perrieres.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe domaine was founded in 1890 by Simon Bize who embarked on viticulture with a few hectares of vines in the middle of the phylloxera crisis. The estate was then passed to his son in 1918 (another Simon) who increased their holdings and then to his son (also, Simon) in 1950, who built up a portfolio of customers. But it was his son, Patrick Bize, who from 1972 took the quality of the wines to the top.\u003c\/p\u003e\n\u003cp class=\"\"\u003ePatrick passionately defended a more classic vision of Burgundy far from what was fashionable at the time. It was this energy and fervor that attracted Becky Wasserman to his work from early in her career. After his sudden death in 2013, his wife, Chisa Bize and his sister, Marielle Grivot-Bize. His son Hugo has also recently joined the domaine.\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":46959299559611,"sku":null,"price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20251001153505.jpg?v=1759359808"},{"product_id":"bastian-beny-riesling","title":"Bastian Beny \"Riesling”","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eGrapes:\u003c\/b\u003e Riesling\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Rheinhessen, Germany\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eVintage:\u003c\/b\u003e 2021\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eViticulture:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eBiodynamic (Demeter, 2023), cover crops, organic matter, and sheep grazing.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eSoils:\u003c\/b\u003e Clay + Loess\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eVinification:\u003c\/b\u003e pressed for 8+ hours, whole cluster\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eAging:\u003c\/b\u003e 14 months on the lees in used barrels + stainless steel\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eFining or Filtering:\u003c\/b\u003e None\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eSulfur:\u003c\/b\u003e Minimal added before bottling\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eNotes from the Importer:\u003c\/b\u003e \u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003eFor many years, Rheinhessen was considered one of the most underperforming wine regions in Germany. This perception shifted dramatically with the meteoric rise of Klaus Peter Keller, whose extraordinary Rieslings showcased the potential of the region and sparked a Rheinhessen Renaissance. Inspired by Keller’s success, a new generation of vintners eagerly followed in his footsteps, bringing renewed vitality and innovation to the area.\u003c\/p\u003e\n\u003cp\u003eAmong these pioneers are Bastian and Gianna Beny, whose 7-hectare estate in Wintersheim exemplifies this resurgence. Since taking over their family’s vineyards in 2020, the couple has revitalized the land through rigorous biodynamic soil preparations. They also introduced sheep to graze the vineyards, enhancing both biodiversity and soil health. By 2023, their commitment to sustainable farming was recognized with both organic and biodynamic (Demeter) certifications.\u003c\/p\u003e\n\u003cp\u003eWeingut Bastian Beny flourishes under a regimen of cover crops, organic fertilizers, and biodynamic preparations. The estate cultivates Germany’s signature grape varieties such as Riesling, Sylvaner, and Dornfelder, along with international varieties including Chardonnay and Kerner..\u003c\/p\u003e\n\u003cp\u003eThe winemaking process at Bastian Beny marries traditional methods with modern insights. Grapes are handpicked and fermented over indigenous yeasts in small batches. The wines then undergo extensive aging on fine lees—more than ten months in small vessels. No fining or filtration is used, and only a minimal amount of sulfur (0-30 ppm) is added just before bottling. The wines from Weingut Bastian Beny are celebrated for their natural purity, artisanal craftsmanship, and the vibrant spirit of the rejuvenated Rheinhessen.\u003c\/p\u003e","brand":"Veritas","offers":[{"title":"Default Title","offer_id":47089942495419,"sku":null,"price":61.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20251012131405.jpg?v=1763345257"},{"product_id":"henri-milan-le-jardin","title":"Henri Milan \"Le Jardin\"","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMerlot\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Provence, France\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003e2016\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003eBiodynamic\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSoils:\u003c\/b\u003e Blue Clay\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification:\u003c\/b\u003e 5 day maceration then fermented in oak \/ 90% old and 10% new\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging:\u003c\/b\u003e 12 months\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFining or Filtering:\u003c\/b\u003e None\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSulfur: \u003c\/b\u003e20ppm\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003eLocated in Saint-Rémy-de-Provence – a small town famous for having been depicted by painter Vincent Van Gogh – North of the Alpilles mountains, Domaine Milan was created in 1956 by Robert Milan and later taken over by Henri, his son, in 1986. As soon as he started, Henri Milan had a great deal of ambition for the domaine. He had always been passionate about wines: he planted his very first vine at the age of 8 years old! Besides, he wanted to make wines in total respect with nature. Henri had the intuition his soil was made of great variety of mineral patches, which was confirmed by Mr. Claude Bourguignon, a famous soil microbiologist. That was confirmed by an analysis done on the estate in April 1996 which shed light on the potential of the “Tuilière Vieille” to produce white wines similar to the ones in Chablis, Burgundy. The analyses also showed the capacity of the “Clos Milan” to produce beautiful red wines thanks to the important quantity of calcium in its basement. Surprisingly enough, this property’s basement still possesses common points with that of Chateau Rayas, a famous property in Chateauneuf du Pape. A meeting in 1996 with Claude Courtois from Domaine Les Cailloux du Paradis also made Henri realize he had to run the vineyards according to biodynamic principles. After several years of work, in 2000, Domaine Milan finally produced its very first wine without sulfites. Henri, along with Sébastien and Dominique, managed to revive the soil. Therefore, it seems today the wine is expressing its gratitude. From the vines to the bottle, they take great care to produce one of the finest wines in Provence. The three of them were recently joined by Henri’s children, Emmanuelle and Theophile, who continue the hard work their father intiated 30 years ago. In the vineyard, after experiencing chemical culture, we can now easily measure the differences that exist between former, outdated, traditional methods and the organic culture, not only through the evolution of some soils of the property, but also through the generala sanitary state of the vines, which had a formidable impact on the quality of the wines. So, even though Henri Milan’s father always focused on respecting traditional means of cultivating the land, his son replaced the use of chemicals products with some high quality compost in order to give the wine its most noble dimension.\u003c\/p\u003e","brand":"Roni Selects","offers":[{"title":"Default Title","offer_id":47135288099003,"sku":null,"price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20251101164429.jpg?v=1762051133"},{"product_id":"villbrygg-eng-02","title":"Villbrygg \"ENG 02\"","description":"\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cstrong\u003eExperience\u003c\/strong\u003e\u003cbr\u003eA lightly sparkling, fresh drink with mature flavors. Notes of black tea, dried fruit, flowers, almond and citrus. Strong tannins from the fireweed makes it a great companion for food and pairs well with a wide array of dishes.\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cstrong\u003e\u003cspan\u003eHow it’s made\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003eENG (Meadow) is a fermented infusion of the Nordic wild plants Meadowsweet, Fireweed and Sweet Vernal Grass, collected by our network of knowledgeable foragers throughout Norway. Combined with lemon balm grown on Linderud biodynamic farm in Oslo.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eContains 0.0% ABV, Vegan friendly, \u003c\/span\u003eGluten free, \u003cspan\u003eContains no additives, Low sugar contents\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003eWater, unrefined sugar, meadowsweet, lemon balm, coriander seeds, fireweed, marigold, turmeric, lactic acid, salt and carbonic acid (Does not contain milk).\u003c\/p\u003e","brand":"Less Than O.5%","offers":[{"title":"Default Title","offer_id":47279850815675,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20251224130407.jpg?v=1766617064"},{"product_id":"antoine-chevalier-ovoide","title":"Antoine Chevalier \"Ovoïde\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003eChardonnay\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eCôte des Blancs, Champagne, France\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2022\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eChalk\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eDirect press then vinified in a 7hL ceramic eggs then blended together. these larger, porous eggs create a more open-knit champagne for earlier release to help make up for lower yields in 2021\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003eAged for 30 months on the lees\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFining or Filtering: \u003c\/b\u003eDisgorged\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur: \u003c\/b\u003eNone added\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eDosage: \u003c\/strong\u003e0g\/l\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003e\u003cspan class=\"sh-color-black sh-color\"\u003eChevalier’s \u003c\/span\u003e\u003cspan class=\"sh-color-black sh-color\"\u003eparcellaire\u003c\/span\u003e\u003cspan class=\"sh-color-black sh-color\"\u003e Champagnes landed in the U.S. From the get-go in 2014, Antoine dove deep into natural Champagne production, immediately cutting out all synthetic products and herbicides in the vineyard. Same in the cellar - nothing added, and a mix of neutral oak and concrete eggs for elevage. I’ve never seen a Champagne producer follow such strong (and painstaking) convictions since Day 1.          \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" class=\"sh-color-black sh-color\"\u003e\u003cspan class=\"sh-color-black sh-color\"\u003eHe only makes two single-parcel cuvees, both born from the unique Turonian chalk soils here in this lost corner of central-eastern Champagne, the Côteaux Vitryats - first cultivated by the Romans, then the Cistercian monks; then devastated by phylloxera and World War II. \u003c\/span\u003e\u003cspan class=\"sh-color-black sh-color\"\u003eYet this is where Antoine has the freedom to brush aside conventional boundaries. As Charles Dufour and the Aube are synonymous with Pinot Noir, Antoine and this region are all about Chardonnay. I’ve never tasted Blanc de Blancs as eloquently expressive as these. \u003c\/span\u003e\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":47565590757563,"sku":null,"price":106.0,"currency_code":"USD","in_stock":true}]},{"product_id":"antoine-chevalier-integrale","title":"Antoine Chevalier \"Intégrale\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003eChardonnay\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eCôte des Blancs, Champagne, France\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2021\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eChalk\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eOne-off cuvee from the frost-riddled 2021 vintage (half his yields). Made up of the \"integral\" of his plantings - one press harvested in one day. 70% neutral oak + 30% ceramic egg fermentation and elevage. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003eAged for 30 months on the lees\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFining or Filtering: \u003c\/b\u003eDisgorged\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur: \u003c\/b\u003eNone added\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eDosage: \u003c\/strong\u003e0g\/l\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003e\u003cspan class=\"sh-color-black sh-color\"\u003eChevalier’s \u003c\/span\u003e\u003cspan class=\"sh-color-black sh-color\"\u003eparcellaire\u003c\/span\u003e\u003cspan class=\"sh-color-black sh-color\"\u003e Champagnes landed in the U.S. From the get-go in 2014, Antoine dove deep into natural Champagne production, immediately cutting out all synthetic products and herbicides in the vineyard. Same in the cellar - nothing added, and a mix of neutral oak and concrete eggs for elevage. I’ve never seen a Champagne producer follow such strong (and painstaking) convictions since Day 1.          \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"sh-color-black sh-color\" dir=\"ltr\"\u003e\u003cspan class=\"sh-color-black sh-color\"\u003eHe only makes two single-parcel cuvees, both born from the unique Turonian chalk soils here in this lost corner of central-eastern Champagne, the Côteaux Vitryats - first cultivated by the Romans, then the Cistercian monks; then devastated by phylloxera and World War II. \u003c\/span\u003e\u003cspan class=\"sh-color-black sh-color\"\u003eYet this is where Antoine has the freedom to brush aside conventional boundaries. As Charles Dufour and the Aube are synonymous with Pinot Noir, Antoine and this region are all about Chardonnay. I’ve never tasted Blanc de Blancs as eloquently expressive as these. \u003c\/span\u003e\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":47565599801531,"sku":null,"price":124.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20260410144536.jpg?v=1775859661"},{"product_id":"antoine-chevalier-coteaux-champenois-blanc","title":"Antoine Chevalier \"Coteaux Champenois Blanc\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003eChardonnay\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eCôte des Blancs, Champagne, France\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2023\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eChalk\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eNeutral barrel ferment + 2 years elevage. 0-0.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003eIn neutral barrels\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFining or Filtering: \u003c\/b\u003eDisgorged\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur: \u003c\/b\u003eNone added\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003e\u003ci\u003eChardonnay from the small-yielding, brilliant white-chalk parcel in Les Crochots that reaches the highest maturity (and is harvested later). \u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003cspan class=\"sh-color-black sh-color\"\u003eChevalier’s \u003c\/span\u003e\u003cspan class=\"sh-color-black sh-color\"\u003eparcellaire\u003c\/span\u003e\u003cspan class=\"sh-color-black sh-color\"\u003e Champagnes landed in the U.S. From the get-go in 2014, Antoine dove deep into natural Champagne production, immediately cutting out all synthetic products and herbicides in the vineyard. Same in the cellar - nothing added, and a mix of neutral oak and concrete eggs for elevage. I’ve never seen a Champagne producer follow such strong (and painstaking) convictions since Day 1.          \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" class=\"sh-color-black sh-color\"\u003e\u003cspan class=\"sh-color-black sh-color\"\u003eHe only makes two single-parcel cuvees, both born from the unique Turonian chalk soils here in this lost corner of central-eastern Champagne, the Côteaux Vitryats - first cultivated by the Romans, then the Cistercian monks; then devastated by phylloxera and World War II. \u003c\/span\u003e\u003cspan class=\"sh-color-black sh-color\"\u003eYet this is where Antoine has the freedom to brush aside conventional boundaries. As Charles Dufour and the Aube are synonymous with Pinot Noir, Antoine and this region are all about Chardonnay. I’ve never tasted Blanc de Blancs as eloquently expressive as these. \u003c\/span\u003e\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":47565605699771,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20260410143615.jpg?v=1775863770"},{"product_id":"antoine-chevalier-coteaux-champenois-blanc-les-crochots","title":"Antoine Chevalier \"Coteaux Champenois Blanc\" Les Crochots","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003eChardonnay\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eCôte des Blancs, Champagne, France\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2021\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eChalk\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eNeutral barrel ferment + 2 years elevage. 0-0.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003eIn neutral barrels\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur: \u003c\/b\u003eNone added\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003e\u003ci\u003eChardonnay from the small-yielding, brilliant white-chalk parcel in Les Crochots that reaches the highest maturity (and is harvested later). \u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003cspan class=\"sh-color-black sh-color\"\u003eChevalier’s \u003c\/span\u003e\u003cspan class=\"sh-color-black sh-color\"\u003eparcellaire\u003c\/span\u003e\u003cspan class=\"sh-color-black sh-color\"\u003e Champagnes landed in the U.S. From the get-go in 2014, Antoine dove deep into natural Champagne production, immediately cutting out all synthetic products and herbicides in the vineyard. Same in the cellar - nothing added, and a mix of neutral oak and concrete eggs for elevage. I’ve never seen a Champagne producer follow such strong (and painstaking) convictions since Day 1.          \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" class=\"sh-color-black sh-color\"\u003e\u003cspan class=\"sh-color-black sh-color\"\u003eHe only makes two single-parcel cuvees, both born from the unique Turonian chalk soils here in this lost corner of central-eastern Champagne, the Côteaux Vitryats - first cultivated by the Romans, then the Cistercian monks; then devastated by phylloxera and World War II. \u003c\/span\u003e\u003cspan class=\"sh-color-black sh-color\"\u003eYet this is where Antoine has the freedom to brush aside conventional boundaries. As Charles Dufour and the Aube are synonymous with Pinot Noir, Antoine and this region are all about Chardonnay. I’ve never tasted Blanc de Blancs as eloquently expressive as these. \u003c\/span\u003e\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":47565612286139,"sku":null,"price":88.0,"currency_code":"USD","in_stock":true}]},{"product_id":"offbeat-wines-magic-number-pinot-noir","title":"Offbeat Wines \"Magic Number\" Pinot Noir","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003ePinot Noir\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eWiltshire, England\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2021\/2022\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eBlue clay\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eHand destemmed + semi carbonic \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003eIn neutral barrels for 19 months\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur: \u003c\/b\u003eNone added\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003eDaniel and Nicola Ham handmake small batch, English wines with no additives alongside Domaine Hugo in a converted barn at Botely's Farm (just outside Salisbury in Wiltshire, about 20 miles north of the English Channel). Mostly sourced from a local, biodynamic grower, Ben Adams, a stone's throw from the winery; they planted a 1.5 hectare, biodynamic vineyard next to the winery that will come online in 2025. Long elevage whites, short elevage reds to maintain freshness. Play with multi-vintages to balance their inconsistent, marginal climate\u003ci\u003e.\u003c\/i\u003e\u003cspan class=\"sh-color-black sh-color\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":47565615399099,"sku":null,"price":59.0,"currency_code":"USD","in_stock":true}]},{"product_id":"cosmic-vinyaters-escarinyades","title":"Cosmic Vinyaters \"Escarinyades\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003e60% Cariñena Blanca, 25% Cariñena Negra,  15% Cariñena Negra \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eCatalunya, Spain\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2024\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eOrganic + Biodynamic\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eGranite + Sand\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eThe grapes were harvested by hand, destemmed and macerated for 5 days before pressing to 85% stainless steel tank and 15% amphora, where it finished fermentation and aged on fine lees for 4 months before bottling without fining or filtering and 8mg\/L total SO2. \u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003e4 months\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFining or Filtering: \u003c\/b\u003eNone\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur: \u003c\/b\u003e8 mg\/L\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003eCòsmic Vinyaters is the product of young visionary Salvador Batlle. Descended from a family of Catalan grape growers, Salva started making wine as a teenager. He subsequently studied agriculture, viticulture, and winemaking at university. In 2011 he moved to New Zealand to learn English while working abroad, learning other forms of viticulture and winemaking, then returning to the family estate the following year. Feeling the need to forge his own path, Salva purchased a small property that came with a cellar in Agullana within the Empordà D.O., a town that sits just 15 minutes from the French border and shares much culturally with the neighboring Roussillon. Alongside his partner Joana Padilla, he now works 9.5 hectares of vines split up between the Alt Empordà and his native Baix Penedès. The couple are rigorous in the vineyard, grafting over the many non-native grapes with indigenous varieties such as Carinyena Gris, and working organically and biodynamically. They embrace winemaking with a creative spirit, working with many different vessels for fermentation and aging, searching for pure, energetic and harmonious wines that show a direct vibrational connection from their grapes and two distinct terroirs. \u003c\/p\u003e","brand":"Farm Wine","offers":[{"title":"Default Title","offer_id":47661962330299,"sku":null,"price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20260410145004.jpg?v=1775859525"},{"product_id":"cosmic-vinyaters-consciencia","title":"Cosmic Vinyaters \"Consciencia\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003e100% Cariñena Gris \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eCatalunya, Spain\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2024\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eOrganic + Biodynamic\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eGranite + Sand\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eThe grapes were harvested by hand, 30% was foottrodden whole cluster and 70% destemmed, all macerated together for 14 days in an infusion style in stainless steel tank. The wine was gently pressed to finish fermentation in 50% stainless steel tank and 50% glass, then aged on fine lees in stainless steel tank for 4 months before bottling without fining or filtering and 9mg\/L total SO2. \u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003e4 months\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFining or Filtering: \u003c\/b\u003eNone\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur: \u003c\/b\u003e9 mg\/L\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003eCòsmic Vinyaters is the product of young visionary Salvador Batlle. Descended from a family of Catalan grape growers, Salva started making wine as a teenager. He subsequently studied agriculture, viticulture, and winemaking at university. In 2011 he moved to New Zealand to learn English while working abroad, learning other forms of viticulture and winemaking, then returning to the family estate the following year. Feeling the need to forge his own path, Salva purchased a small property that came with a cellar in Agullana within the Empordà D.O., a town that sits just 15 minutes from the French border and shares much culturally with the neighboring Roussillon. Alongside his partner Joana Padilla, he now works 9.5 hectares of vines split up between the Alt Empordà and his native Baix Penedès. The couple are rigorous in the vineyard, grafting over the many non-native grapes with indigenous varieties such as Carinyena Gris, and working organically and biodynamically. They embrace winemaking with a creative spirit, working with many different vessels for fermentation and aging, searching for pure, energetic and harmonious wines that show a direct vibrational connection from their grapes and two distinct terroirs. \u003c\/p\u003e","brand":"Farm Wine","offers":[{"title":"Default Title","offer_id":47661962363067,"sku":null,"price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20260424144019.jpg?v=1777515727"},{"product_id":"villbrygg-glimt","title":"Villbrygg \"GLIMT\"","description":"\u003cp class=\"\"\u003e\u003cspan\u003eLightly sparkling strawberry drink that tastes fruity, fresh which does not appear sweet. Instead, it has a slight bitterness from lemon zest and a hint of basil. GLIMT tastes of real strawberries, as it is made only from real ingredients and no artificial aroma or flavoring.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Water, infusion of basil*, infusion of lemon peel, concentrated strawberry juice, concentrated apple juice*, concentrated lemon juice, and carbonation\u003c\/span\u003e\u003c\/p\u003e","brand":"Less Than O.5%","offers":[{"title":"Drink In","offer_id":47753707585723,"sku":null,"price":14.0,"currency_code":"USD","in_stock":true},{"title":"Retail","offer_id":47753707618491,"sku":null,"price":12.0,"currency_code":"USD","in_stock":false}]}],"url":"https:\/\/www.buvonswine.com\/collections\/new-arrivals.oembed?page=2","provider":"Buvons Wine","version":"1.0","type":"link"}