{"title":"Unicorn Wines","description":"\u003cp\u003eRare Bottles \u003c\/p\u003e","products":[{"product_id":"lassaigne-la-colline-inspiree","title":"Jaques Lassaigne \"La Colline Inspiree\"","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Chardonnay\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Montgueux, Aube, Champagne, France\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003eNV\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSoils:\u003c\/b\u003e Chalk + Clay\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eYeasts:\u003c\/b\u003e Native\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification:\u003c\/b\u003e Fermented in neutral burgundy barrels, then 3 vintages are blended together for 2nd fermentation in bottle. \u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging:\u003c\/b\u003e Aged for 3-5 years on the lees, then disgorged. No dosage.\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\"\u003eNotes from the Importer: \u003c\/b\u003eJacques Lassaigne is a 4.7 hectare family vineyard located in Montgueux. The vineyards boast prime southeastern exposure \u0026amp; consist primarily of Chardonnay vines (94%) \u0026amp; the rest is made up of Pinot Noir (6%). The Montgueux vineyard sites were originally held for the Montrachet of Champagne \u0026amp; are located near the gates of Troyes—the former capital of Champagne. The terroir in Montgueux is nearly identical to the growing sites found further north in le Mesnil, as they share the same limestone vain —this is exceptional terroir for making great champagne. The non-vintage Blanc de Blanc is a blend of nine different vineyard sites \u0026amp; two successive vintages.\u003c\/p\u003e\n\u003cp\u003eEmmanuel Lassaigne, Jacques’ son who now runs the vineyard, began working the vines in 1999, and made the bold decision to craft wines from individual parcels. At the time his local neighbors thought him a fool and didn’t understand the method behind his madness. Emmanuel makes all the important decisions with the wine virtually alone, and experiments boldly in ways that baffle us with their courageousness, for when he decides to make a change, he isn’t able to fully realize the results of that change for another 3-4 years.\u003c\/p\u003e\n\u003cp\u003eThe initial tank or barrel fermentations of all Emmanuel’s wine is carried out with only indigenous yeast. He sulfurs minimally at press to prevent oxidation, and then never adds any sulfur again. Emmanuel disgorges all the bottles by hand himself, a very uncommon practice in Champagne, where machine disgorgement is the norm. He developed this technique so he wouldn’t have to top up the bottles after disgorgement.\u003c\/p\u003e","brand":"Farm Wine","offers":[{"title":"Disgorgement 2022","offer_id":46214888620219,"sku":"","price":142.0,"currency_code":"USD","in_stock":true},{"title":"Disgorgement 2023","offer_id":46214888652987,"sku":"","price":142.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_ed96a775-dcad-4d58-8251-340411943eac.jpg?v=1711071420"},{"product_id":"la-parcelle-chevreau-bournazel-coteaux-champenois","title":"La Parcelle Chevreau Bournazel Coteaux Champenois","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Meunier + Chardonnay + Pinot Gris\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Barzy sur Marne, Marne Valley, Champagne, France\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003e2018\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 Clay + Chalk\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification:\u003c\/b\u003e Gentle press, then fermented in barrel. Battonage performed during the winter months.\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging:\u003c\/b\u003e Aged 2 years in barrels.\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\"\u003eNotes from the Importer: \u003c\/b\u003eAmong the multitude of producers who have been looking beyond Champagne’s initial grower-producer movement—a movement of growers that began to break free of the big houses and to produce their own wines, typically focused on single plots—are two young and enthusiastic winemakers, Stéphanie Chevreux and Julien Bournazel, of Champagne La Parcelle. Since their debut vintage in 2012, they have been laser-focused on a more homeopathic approach, not only in the vineyards, but in the cellar too.\u003c\/p\u003e\n\u003cp\u003eUpon the acquisition of their first vineyard, a 0.4 ha parcel on the Côteau du Barzy, Stéphanie and Julien immediately began the conversion to biodynamic practices, and to the naked eye it’s evident their land is happy and thriving. The cover crop is verdant with an array of wild thyme, carrots, tomatoes, fruit trees and all things life.\u003c\/p\u003e","brand":"Source","offers":[{"title":"Default Title","offer_id":42050049867963,"sku":"","price":172.0,"currency_code":"USD","in_stock":true}]},{"product_id":"les-champs-libres-crozes-hermitage-rouge","title":"Les Champs Libres \"Crozes Hermitage Rouge\"","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Syrah\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Crozes Hermitage, France\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003e2023\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eYeasts:\u003c\/b\u003e Native\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\"\u003eNotes from the Importer: \u003c\/b\u003eLes Champs Libres is a small négociant run by René-Jean Dard. It used to be be more wine-centric, but over the years has branched out to include canned seafoods, local charcuterie, beer, sake and even sherry.\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eThe grapes are sourced from organically tended vineyards, and vinified without manipulation or intervention. Hervé Souhaut is a frequent collaborator and often takes care of the vines and vinifications while René-Jean is responsable for selling the final product. Past releases have included a methode traditionelle and still Saint-Peray as well as a Crozes-Hermitage we still get occasional requests for. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAt this point, the only wines being produced are two Vin de France called \"Lard des Choix\". Get ready for a pun label explanation of the century: L'art des choix means \"the art of choice\". \"Lard\" means pig, so the implication is that these wines go well with pork. Also, when said quickly, \"Lard des Choix\" sounds like L'Ardèchois, where the wine is from. This shows without a doubt that the French are masters of puns.\u003c\/p\u003e","brand":"Farm Wine","offers":[{"title":"Default Title","offer_id":42349524943035,"sku":"","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20250427184219.jpg?v=1748039523"},{"product_id":"maison-skyaasen-pernard-vergelesses","title":"Maison Skyaasen \"Pernand-Vergelesses\" Blanc","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Chardonnay\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Pernand-Vergelesses, Burgundy, France\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003e2023\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSoils:\u003c\/b\u003e Limestone\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification:\u003c\/b\u003e Direct press, then fermented in neutral barrels\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging:\u003c\/b\u003e 1 year\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\u003eMinimal added during summer elevage\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003eMeet Joachim Skaasen, a native Norweigan who studied at college in Vermont, and today makes wine in Meursault. Living in London and uninspired by his post-college career, he sought solace at a local wine shop, where he discovered the wines of Burgundy producer Maison Harbour.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOn a romantic trip to Burgundy, he and his wife, Olivia, a native San Franciscan, visited owner and winemaker Nicholas Barbour, a New England transplant. Joachim asked so many questions that Nick eventually invited him back for the 2017 harvest.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eDuring harvest, Nick encouraged Joachim to check out the local winemaking school in Beaune, the CFPPA (the same school that just about every French winemaker in Offshore’s portfolio attended!). Joachim applied, was accepted, and enrolled, and then convinced Olivia to move out of London to the hamlet of Meursault (that’s true love!).\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe program required Joachim to complete an internship en \u003c\/span\u003e\u003cspan\u003ealternance\u003c\/span\u003e\u003cspan\u003e; he discovered Chandon de Briailles in  \u003c\/span\u003e\u003cspan\u003eSavigny les Beaune, and interned alongside Christian Knott (the lesser half of Domaine Dandelion!). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e\u003cspan\u003eHe and Olivia moved into a proper house in Meursault with a cellar on the Place du Murger. He found a manual, vertical basket press, bought two fermentation tanks from the Burgundian foudrerie Marc Grenier, and picked up some used barrels from Nick.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e\u003cspan\u003e2019 was Joachim’s first vintage in his Meursault cellar. He makes 1-3 barrels each of three wines from three organic vineyard sites - “Les Bas Liards” in Savigny-les-Beaune, “Les Vaux” in Meursault, and a Pernand-Vergelesses Blanc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e\u003cspan\u003eAll of his wines ferment with native yeast, and he doesn’t add sulphur (except if he feels that he needs to in an extreme circumstance).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e\u003cspan\u003eHis ultimate goal is to own, farm, and make wine from his own slice of heaven in Meursault. Until then, he farms someone else’s slice of heaven - Corton Marechaudes, Corton Bressandes, and Ile de Vergelesses Blanc - as a tâcheron for Chandon de Briailles.\u003c\/span\u003e\u003c\/p\u003e","brand":"Offshore","offers":[{"title":"Default Title","offer_id":42596039819451,"sku":"","price":105.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_4398c205-03c7-44db-bd3b-927153f859f3.jpg?v=1716418287"},{"product_id":"lassaigne-le-cotet","title":"Jaques Lassaigne \"Le Cotet\"","description":"\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Chardonnay\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Montgueux, Aube, Champagne, France\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003eNV\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSoils:\u003c\/b\u003e Chalk + Clay\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eYeasts:\u003c\/b\u003e Native\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification:\u003c\/b\u003e Direct press, then fermented in a mixture of stainless steel and oak.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging:\u003c\/b\u003e Aged for 3-5 years on the lees, then disgorged. No dosage.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFining or Filtering:\u003c\/b\u003e Disgorged\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cstrong\u003eSulfur: \u003c\/strong\u003eSmall amount at pressing\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003eJacques Lassaigne is a 4.7 hectare family vineyard located in Montgueux. The vineyards boast prime southeastern exposure \u0026amp; consist primarily of Chardonnay vines (94%) \u0026amp; the rest is made up of Pinot Noir (6%). The Montgueux vineyard sites were originally held for the Montrachet of Champagne \u0026amp; are located near the gates of Troyes—the former capital of Champagne. The terroir in Montgueux is nearly identical to the growing sites found further north in le Mesnil, as they share the same limestone vain —this is exceptional terroir for making great champagne. The non-vintage Blanc de Blanc is a blend of nine different vineyard sites \u0026amp; two successive vintages.\u003c\/p\u003e\n\u003cp\u003eEmmanuel Lassaigne, Jacques’ son who now runs the vineyard, began working the vines in 1999, and made the bold decision to craft wines from individual parcels. At the time his local neighbors thought him a fool and didn’t understand the method behind his madness. Emmanuel makes all the important decisions with the wine virtually alone, and experiments boldly in ways that baffle us with their courageousness, for when he decides to make a change, he isn’t able to fully realize the results of that change for another 3-4 years.\u003c\/p\u003e\n\u003cp\u003eThe initial tank or barrel fermentations of all Emmanuel’s wine is carried out with only indigenous yeast. He sulfurs minimally at press to prevent oxidation, and then never adds any sulfur again. Emmanuel disgorges all the bottles by hand himself, a very uncommon practice in Champagne, where machine disgorgement is the norm. He developed this technique so he wouldn’t have to top up the bottles after disgorgement.\u003c\/p\u003e","brand":"Farm Wine","offers":[{"title":"Disgorged 2021","offer_id":46214723272891,"sku":"","price":142.0,"currency_code":"USD","in_stock":true},{"title":"Disgorged 2022","offer_id":46214805291195,"sku":"","price":142.0,"currency_code":"USD","in_stock":true},{"title":"Disgorged 2023","offer_id":46214805323963,"sku":"","price":142.0,"currency_code":"USD","in_stock":true},{"title":"Magnum","offer_id":46214723305659,"sku":"","price":316.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_c93b1882-8555-448a-83da-bf9a0aafb03b.jpg?v=1711067921"},{"product_id":"champagne-legrand-latour-ypresien","title":"Champagne Legrand-Latour \"Yprésien\"","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eGrapes:\u003c\/span\u003e\u003cspan class=\"s2\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s2\"\u003eMeunier + Pinot Noir\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eRegion:\u003c\/span\u003e\u003cspan class=\"s2\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s2\"\u003eChampagne\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eVintage: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e2020\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eViticulture: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003eOrganic \u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSoils: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003eClay + Silty chalk \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eAging: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e12 months in barrels on the lees \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eFining or Filtering: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003eNone \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSulfur: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003eNone \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eDisgorged:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e July 2023\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eDosage:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e 0 g\/l\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eNotes from the Winemaker:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e Yprésien is geologi period dating from -56 to -48 million years ago. The successive sedimentations that form this terroir are sometimes from fresh water and sometimes from sea water. \u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Floraison","offers":[{"title":"Default Title","offer_id":43225996263611,"sku":"","price":171.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_5fdf596f-21d5-41d8-8ba3-fbf34e7342f0.jpg?v=1726183358"},{"product_id":"athenais-de-beru-clos-de-beru-monopole","title":"Athenais De Beru Clos de Beru \"Monopole\"","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eGrapes:\u003c\/span\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003eChardonnay\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\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003eBurgundy\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eVintage: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e2018\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eViticulture: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eOrganic + 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=\"s1\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eclay, limestone, fossilized oyster shells\u003c\/span\u003e\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\"\u003edirect press \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\"\u003emalolactic fermentation in new oak\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\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003enone\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eSulfur: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003enone\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 from the Importer: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e2 mg\/L at bottling\u003c\/span\u003e\u003c\/p\u003e","brand":"Sylvester Rovine","offers":[{"title":"Default Title","offer_id":43367520993467,"sku":"","price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_d15d9f03-1160-4706-adb7-5a948bc4b3e8.jpg?v=1719185140"},{"product_id":"francois-rousset-martin-perrieres","title":"Francois Rousset Martin \"Perrières\"","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eGrapes:\u003c\/span\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003eSavagnin \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\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003eJura\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eVintage: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e2019\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eViticulture: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eOrganic\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\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\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003eGray marl \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\u003c\/strong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eAges for 18 months in 225L neutral oak \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\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003enone\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eSulfur: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003enone \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 from the Importer: \u003cmeta charset=\"UTF-8\"\u003e \u003cspan class=\"indent-section\"\u003e\u003cspan class=\"smaller big-cap\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere is a crisp toffee-like nose on this wine that’s a hint reductive but attractive and explosive. It’s then soft and tender with a generally low acid mouthfeel. It’s mellow and pleasant, with a mineral, saline quality.\u003c\/p\u003e\n\u003cp class=\"smaller\"\u003e—\u003cem\u003eJan\u003c\/em\u003e\u003c\/p\u003e","brand":"Kermit Lynch","offers":[{"title":"Default Title","offer_id":43567363096763,"sku":"","price":115.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_ba4bf63d-c7b8-42f1-94c3-4dc97503928d.jpg?v=1710982840"},{"product_id":"gut-oggau-bertholdi","title":"Gut Oggau \"Bertholdi\"","description":"\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003eGrapes:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"s2\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" class=\"s2\"\u003eBlaufrankish \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003eRegion:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"s2\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" class=\"s2\"\u003eAustria, Burgenland \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003eVintage: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e2020\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003eViticulture: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003eOrganic + Biodynamic \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003eFining or Filtering:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"s2\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" class=\"s2\"\u003eNone\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003eSulfur: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003eNone\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003eNotes from the Importer: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eElegant, delicate, structured. ripe fruit notes with herbal. Wine is still young and red fruit dominant on the palate. Nice peppery notes, chewy tannins, and bit of eucalyptus toward finish. bright acidity as expected. Benefits tremendously with about 1 hour of airing, and made to cellar.\u003cspan class=\"Apple-converted-space\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe grapes are hand-harvested and destemmed, fermented spontaneously in bigger old oak vats and painstakingly, carefully pressed on their more than 200 years old vertical press. Matured for 2 years in old 500-liter barrels. Bottled unfined, unfiltered, no SO2 added.\u003c\/p\u003e","brand":"Amy Atwood","offers":[{"title":"Default Title","offer_id":43636727578811,"sku":"","price":155.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_97667a44-6036-4d02-b3ad-485cb52a747b.jpg?v=1719185486"},{"product_id":"werlitsch-ex-vero-iii","title":"Werlitsch \"Ex Vero III\"","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Sauvignon Blanc + Morillon (Chardonnay)\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Styria, Austria\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 Limestone + Clay\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification:\u003c\/b\u003e Left on the skins for a few days, then pressed, and fermented in large open wood barrels\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging:\u003c\/b\u003e 2 years in barrels\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\u003eNone added\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003eEx Vero comes in three flavors: I, II and III refer to the steepness and elevation of the sites with III being the uppermost, steepest and meagerest soils of the vineyards surrounding the Werlitsch winery. Biodynamic farming in the vineyard. The grapes are left on the skins for a few days, pressed and left to ferment spontaneously in large open wood barrels. 2 years of aging on the fine lees are followed by another year in the bottle before its release.\u003c\/p\u003e\n\u003cp\u003eThe Ex Vero III produced a dense and full bodied wine in 2015, a wine that's ripe and powerful and reminiscent of Savignin from the Jura. A very special and majestic wine, one that will only improve with time in the cellar. Some of the best we have seen from this producer.\u003c\/p\u003e","brand":"Wine Monger","offers":[{"title":"2018","offer_id":44871117078715,"sku":"","price":94.0,"currency_code":"USD","in_stock":false},{"title":"2019","offer_id":44871117111483,"sku":"","price":90.0,"currency_code":"USD","in_stock":false},{"title":"2020","offer_id":44871117144251,"sku":"","price":94.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_80b102e9-60a0-48e0-9e9d-91a30b0947ca.jpg?v=1703122476"},{"product_id":"nicolas-barbou-oisly-utopie-creative","title":"Nicolas Barbou \"Utopie Creative\"","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Sauvignon Blanc\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Touraine, France\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003e2022\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003ePermaculture\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSoils:\u003c\/b\u003e Quartz + Sand on Clay\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification:\u003c\/b\u003e Whole bunch pressed, then fermented in barrels\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging:\u003c\/b\u003e 20 months in barrel\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\u003eMinimal added before bottling\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003eNicolas worked with Jean Yves Bizot until 2021, prior to that he was in the cellars at Boisson Vadot. After working in Burgundy, New Zealand and completing school in Dijon, Nicolas finally decided he was ready to start his own project back home in the Loire Valley. Nicolas is humble, knowledgeable, and very committed to his philosophy. He knows what he wants to do, what he wants to represent and how to change the Loire for the better. I could go on and tell you more- but I think the way Nicolas describes it himself, is the best way for me to describe it to you-\u003c\/p\u003e\n\u003cp\u003e\"You have here my philosophy about the world of wine. Art and wine are the superior joys of the free man. This quote from Aristotle, which sums up my ideology of the world of wine. Wine is an art. The correlation between them is the foundation of my philosophy. The second aspect is the free man. Only the free man is able to make his philosophy understood through a wine\u003c\/p\u003e\n\u003cp\u003eAfter watching, learning, and understanding my various adventures, I wanted to make my own wine with common sense, thoughtfulness, emotion and passion. My vision consists of a few questions- what wines do I want to make? How can my bottles become a piece of art ? How to free myself from the known ?\u003c\/p\u003e\n\u003cp\u003eIt is in this spirit that I committed to the following, grassing between the rows, vinification in barrels and long aging. Nothing is given, I have appropriated this freedom so as not to be constrained and to be able to put my foundations in place.\u003c\/p\u003e\n\u003cp\u003eThat’s why, my project is to make emotional wine with different varieties (Sauvignon, Chardonnay, Chenin, Gamay, Pinot noir). The first one is Sauvignon with old vines in Touraine. Utopie créative is my project but my really my mentality - dreamer, sensible passionate and creative”\u003c\/p\u003e","brand":"Thatcher's Wine","offers":[{"title":"Default Title","offer_id":43724372803771,"sku":"","price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_f4243f12-09b8-42fb-8e18-1e731e2dadb8.jpg?v=1729374039"},{"product_id":"lassaigne-clos-sainte-sophie-2015","title":"Lassaigne \"Clos Sainte Sophie\"","description":"\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Chardonnay\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Montgueux, Aube, Champagne, France\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003e2016\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSoils:\u003c\/b\u003e Chalk + Clay\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification:\u003c\/b\u003e Direct press, then fermented in various barrels\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging:\u003c\/b\u003e Aged for 3-5 years on the lees, then disgorged. No dosage.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFining or Filtering:\u003c\/b\u003e Disgorged\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSulfur: \u003c\/strong\u003eSmall amount at pressing\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003eJacques Lassaigne is a 4.7 hectare family vineyard located in Montgueux. The vineyards boast prime southeastern exposure \u0026amp; consist primarily of Chardonnay vines (94%) \u0026amp; the rest is made up of Pinot Noir (6%). The Montgueux vineyard sites were originally held for the Montrachet of Champagne \u0026amp; are located near the gates of Troyes—the former capital of Champagne. The terroir in Montgueux is nearly identical to the growing sites found further north in le Mesnil, as they share the same limestone vain —this is exceptional terroir for making great champagne. The non-vintage Blanc de Blanc is a blend of nine different vineyard sites \u0026amp; two successive vintages.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEmmanuel Lassaigne, Jacques’ son who now runs the vineyard, began working the vines in 1999, and made the bold decision to craft wines from individual parcels. At the time his local neighbors thought him a fool and didn’t understand the method behind his madness. Emmanuel makes all the important decisions with the wine virtually alone, and experiments boldly in ways that baffle us with their courageousness, for when he decides to make a change, he isn’t able to fully realize the results of that change for another 3-4 years.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe initial tank or barrel fermentations of all Emmanuel’s wine is carried out with only indigenous yeast. He sulfurs minimally at press to prevent oxidation, and then never adds any sulfur again. Emmanuel disgorges all the bottles by hand himself, a very uncommon practice in Champagne, where machine disgorgement is the norm. He developed this technique so he wouldn’t have to top up the bottles after disgorgement.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eClos Saint-Sophie is a site that was owned by Marcel Dupont, a friend of the French botanist Charles Baltet, author of an important 19th-century treatise on grafting, and Baltet used the Clos for experiments. Rather than having any kind of ecclesiastical origin, the vineyard in fact takes its name from Dupont's wife. In 1876, Emperor Meiji of Japan sent two Japanese to Montgueux to study viticulture at the Clos Saint-Sophie, and in 1877, they imported 100 vines to Japan. Thus, the first plantings in history of vitas vinifera in Japan—on Mount Fuji—are inextricably linked with this small corner of the Aube. Today, the Clos is owned by the Valton family—better known as the proprietor of childrens' clothing brand Petit Batteau—and Lassaigne makes the wine. When most of Montgueux's vineyards were been abandoned after the War, the Clos was one of the few to remain in cultivation, so it represents a living link with the village's past.\u003c\/p\u003e","brand":"Farmwine","offers":[{"title":"2016","offer_id":46362611810491,"sku":"","price":252.0,"currency_code":"USD","in_stock":false},{"title":"2017","offer_id":46362611843259,"sku":"","price":260.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_bbca8170-cdf9-4b22-a389-526c9c7486f0.jpg?v=1719448039"},{"product_id":"alfredo-egia-rebel-rebel-bizkaiko-txakolina","title":"Alfredo Egia \"Rebel Rebel\" Bizkaiko Txakolina","description":"\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes: \u003c\/b\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e80% Hondarrabi Zerratia and 20% Izkiriota Txikia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion: \u003c\/b\u003eTxakoli, Spain\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003e2020\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003eBiodynamic\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSoils: \u003c\/b\u003eCalcareous Marl\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification: \u003c\/b\u003eM\u003cspan data-mce-fragment=\"1\"\u003eanually harvested, directly pressed with whole bunches, and spontaneously fermented in barrels\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging: \u003c\/b\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe wines remain on their lees without \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ebâtonage\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e (lees stirring), and some barrels are topped up while others are intentionally oxidized and not topped up, depending on the health of the oxidation. Before the following harvest, the wines are blended into stainless tanks where they rest for another six to ten months prior to bottling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFining or Filtering: \u003c\/b\u003eNone\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSulfur: \u003c\/b\u003eNone\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe wines made in Txakoli by Alfredo Egia are radical for the region but not for the world, since he is committed to biodynamic \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" aria-describedby=\"tt\" class=\"glossaryLink\" style=\"box-sizing: border-box; border-bottom: 0px solid #555555 !important; color: #555555; display: inline-block !important; line-height: 0.85 !important; text-decoration-line: none !important; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; font-family: cardo; font-size: 18.4px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff;\"\u003efarming\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e and natural wine methods. They are very different from what is expected from Txakoli (Txakolina, Chacolí), a typically light, minerally and lightly effervescent white wine at bargain prices. And with the influence of Imanol Garay, the highly intense Basque wine naturalist living in France whom he refers to as his mentor, Alfredo is determined to harness the intense energy of these local varieties that give them an altogether different expression, shape and energy, with a constant evolution upon opening that can last for days, morphing from one expressive personality to another. \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eRebel Rebel\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eHegan Egin\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e both start with the almost indescribable x-factors of reductive\/mineral pungent aromatic thrust (think Richard Leroy, but softer) that seems to even impart textures into your nose and throat while imbued with citrus notes and fresh, sweet greens and herbs of this verdant countryside.\u003c\/span\u003e\u003c\/p\u003e","brand":"The Source","offers":[{"title":"Default Title","offer_id":43914654777531,"sku":"","price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20250330133550.jpg?v=1744498668"},{"product_id":"alessandra-divella-clo-clo","title":"Alessandra Divella \"Clo Clo\"","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eGrapes: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003ePinot noir \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eRegion: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003eLombardy, Italy\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eVintage: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e2020\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eViticulture: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003eOrganic \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSoils:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eLimestone, clay\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eVinification:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eFirst fermentation made with indigenous yeasts, then aged in barriques until spring. Blended with 25-30% of Vin de Reserve made of 100% Pinot Noir before the tirage\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eAging: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e48 months on the lees \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eFining or Filtering:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e None \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSulfur: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003eNone \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eNotes from the Importer: \u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s2\"\u003eNamed in honor of Alessandra’s mother, the Clo Clo Rosé is made from the gentle second press of hand-harvested pinot noir. This zero-zero, brut sparkling rosé is one that easily transitions from cocktail hour to dinner. The wine exhibits a beautiful light pink shade with bright citrus notes, hints of dried fruit and a touch of brioche. Delicate, lithe, with a stealth power from the richness of the lees aging. \u003c\/span\u003e\u003c\/p\u003e","brand":"Roni Selects","offers":[{"title":"Default Title","offer_id":44621093273787,"sku":"","price":99.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_120a3431-7237-4b97-927e-465adec8cf96.jpg?v=1698343411"},{"product_id":"marthe-henry-boillot-hautes-cotes-de-beaune","title":"Marthe Henry Boillot \"Hautes Cotes de Beaune\"","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eGrapes:\u003c\/b\u003e Pinot Noir\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Burgundy, France\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eVintage:\u003c\/b\u003e 2020\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eViticulture:\u003c\/b\u003e Organic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eVinification:\u003c\/b\u003e Whole-cluster\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eAging:\u003c\/b\u003e 18 month in barrel\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\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eNotes from the Importer:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003eAfter working as a journalist in Paris, Marthe Henry Boillot returned to her family in Meursault to start her label in 2013. She made her first vintage in 2017, around 12 barrels. Marthe worked at Domaine Jean-Noël Gagnard during her work-study program and currently is part of the team at Domaine Rougeot. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMarthe’s grandfather Pierre Boillot left behind a 2.5ha estate when he died in 2004. She is currently making her wines there and will have access to the estate fruit starting in 2023. In the meantime she buys\u003c\/span\u003e\u003cspan\u003e from neighboring winemakers and friends who share the same approach to viticulture; some of the grapes are organic. \u003c\/span\u003e\u003cspan\u003eThe wines are in barrel up to 18 months. Reds are whole-cluster. Small sulphur additions at bottling only.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e \u003c\/p\u003e","brand":"Sylvester Rovine","offers":[{"title":"Default Title","offer_id":44627652640955,"sku":"","price":95.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_370c2cdd-a9f6-469f-9241-8a4594ce690e.jpg?v=1729986521"},{"product_id":"laherte-freres-petit-meslier","title":"Laherte Freres \"Petit Meslier\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003ePetit Meslier (\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA cross between Gouais Blanc and Savagnin)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eChavot, Champagne, 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 + Biodynamic\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eClay + Silt\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eDirect press, then fermented in barrels with battonage. Aged for 6 months then undergoes 2nd fermentation\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003e18 months in bottle\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\u003eMinimal added\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003eLaherte Frères was founded in 1889 by Jean-Baptiste Laherte, although the Laherte family sold grapes to the local cooperative for many years. Michel Laherte, the father of current proprietors Thierry and Christian Laherte, began to bottle champagne under his own label, and when brothers Thierry and Christian took over the estate, they appropriately changed the name back to Laherte Frères. Since 2002, they have been assisted by Thierry’s son Aurélien (pictured), who represents the seventh generation of his family to grow vines in this area.\u003c\/p\u003e\n\u003cp\u003eThe Lahertes own ten hectares of vines, spread over an astonishing 75 parcels in ten different villages. Needless to say, some of these parcels are quite small, and fortunately much of the estate’s holdings lie in areas not too far away, in communes such as Chavot, Courcourt, Moussy, Vaudancourt, Mancy and Epernay. Aurélien Laherte is particularly interested in natural viticulture, and since 2005, five hectares of the estate have been farmed biodynamically. The other five are essentially organic, worked without any chemical pesticides or herbicides, and while Laherte would like to expand his biodynamic treatments to include more parcels, the main difficulty right now is distance, as some plots, such as those in Vertus or Voipreux, for example, are simply too far away from Chavot to effectively manage the intense labor required for biodynamic viticulture.\u003c\/p\u003e","brand":"Beaune","offers":[{"title":"Default Title","offer_id":44632723325115,"sku":"","price":162.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_bffe567e-e66e-4fe2-a0b3-90188e7bb49f.jpg?v=1726183491"},{"product_id":"domaine-du-pelican-arbois-grand-curoulet","title":"Domaine du Pelican \"Arbois Grand Curoulet Chardonnay\"","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Chardonnay\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Jura, France\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003e2023\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 Silty clay over grey Marl\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification:\u003c\/b\u003e Grapes are lightly crushed then pressed and fermented in barrels and foudres\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging:\u003c\/b\u003e 500L barrels\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\u003eMinimal\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003eOne third of Domaine du Pélican’s parcel of Grand Curoulet is planted to Chardonnay. The Chardonnay vines are located at the top of the parcel. \u003c\/p\u003e","brand":"Grand Cru","offers":[{"title":"Default Title","offer_id":44666636763323,"sku":"","price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_398f7cf6-e7cb-4d28-b3f4-a2830456b8fd.jpg?v=1710983716"},{"product_id":"alessandra-divella-rose-de-saignee","title":"Alessandra Divella \"Rose de Saignee\"","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eGrapes: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003ePinot noir \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eRegion: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003eLombardy, Italy\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eVintage: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e2019\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eViticulture: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003eOrganic \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSoils:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eLimestone, clay\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eVinification:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e0\/0 Pinot Noir, macerated for just one night. S\u003cmeta charset=\"utf-8\"\u003epontaneously fermented and aged in used barriques\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eAging: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e54 \u003c\/span\u003e\u003cspan class=\"s1\"\u003emonths on the lees \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eFining or Filtering:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e None \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSulfur: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003eNone \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eNotes from the Importer:  \u003c\/span\u003e\u003c\/strong\u003eAt twenty-nine-years old, Alessandra Divella is the Italian answer to grower Champagne, on track to upend the industrial farming practices rampant in Franciacorta. Her vines have been organic from the start and her two hectares, on lease for thirty years from an older neighbor, teem with life, including rosehips and praying mantises. The aim is to eventually move toward permaculture. Grapes are always hand harvested and treated gently.\u003c\/p\u003e\n\u003cp class=\"\"\u003eAlessandra herself has a quiet confidence that belies the adrenaline rush of her wines: Chardonnay and Pinot Noir so saline and bracing they make your heart race. She does not come from a winemaking family but rather stumbled into it through interactions with winemakers that made her \"feel at home.\" She does, however, draw from her family heritage when it comes to detail and precision: her Italian father (for which her NiNì cuvée is named) and Swiss mother (Clo Clo) are both academics.\u003c\/p\u003e\n\u003cp class=\"\"\u003eZero sulfur \/ zero dosage, Alessandra's wines are 100% \u003cem\u003eméthode champenoise\u003c\/em\u003e so dialed into their provenance of clay and limestone that your mouth will salivate for minutes (if not hours) afterward. With less than a decade of winemaking experience under her wing, Alessandra has already achieved pioneer status within the region as one of the first estates to farm organically and the first to be female-led. The exceptional level of wines produced is mind-melting, especially considering that this is only the beginning.\u003c\/p\u003e","brand":"Roni Selects","offers":[{"title":"Default Title","offer_id":44678638895291,"sku":"","price":128.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_a62c35c5-14d9-4f7a-b274-1ab0242d04c7.jpg?v=1698368467"},{"product_id":"ganevat-cotes-du-jura-cuvee-marguerite","title":"Ganevat Cotes du Jura \"Cuvee Marguerite\" Mag","description":"\u003cp\u003eChardonnay\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlanted in 1902\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2018 vintage\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e• Whole cluster fermentation à l’ancienne\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e• No racking of the must\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e• All whites go through malolactic fermentation\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e• No sulfur dioxide added during vinification, only a touch at bottling\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e• Aged in demi-muids of 300-L and 400-L, as well as 228-L barrels\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e• Bottled in the summer, two years after the harvest\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":44735723077819,"sku":null,"price":299.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_19ba7c20-2f1b-4296-8f65-f9cc37ed8acc.jpg?v=1719448436"},{"product_id":"maison-skyaasen-pommard","title":"Maison Skyaasen \"Pommard\" Bourgogne Rouge","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=\"s1\" data-mce-fragment=\"1\"\u003ePinot Noir \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003eRegion : \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003ePommard, \u003c\/span\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003eBurgundy, France \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eVintage: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e2023\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eViticulture: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eOrganic \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eYeasts: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eNative \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=\"s1\" data-mce-fragment=\"1\"\u003eNone \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 from the Importer: \u003c\/span\u003e\u003c\/strong\u003eWe moved to Burgundy in 2017 with the aim of making our own wines. Inspired by our longstanding love of Burgundian wines and a harvest spent in Savigny-lès-Beaune, Joachim left the finance industry to become a micro-producer (négociant) of Burgundy wines. After studying viticulture and oenology in Beaune, Joachim started Maison Skyaasen. We made our first vintage in the old cuverie and vaulted cellars of our home in Meursault in 2019.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJoachim grew up in Norway and Olivia in San Francisco, California, our paths first crossing in Middlebury, Vermont during our university studies. Joachim’s work in finance took him to Switzerland and the UK, with Olivia’s work in the humanitarian field taking her to Senegal, South Sudan, the DRC, the UK and Switzerland.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen not working in our cellars or cuverie, Joachim can be found in the vines. Olivia continues her work in the humanitarian sector, returning to Meursault each week from Geneva, Switzerland. We are delighted to share our wines and our story and hope you will come visit us for a tasting in beautiful Meursault. -Skyaasen\u003c\/p\u003e","brand":"Offshore","offers":[{"title":"2022","offer_id":47882983440571,"sku":null,"price":138.0,"currency_code":"USD","in_stock":true},{"title":"2023","offer_id":47882983473339,"sku":null,"price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20250427185732.jpg?v=1747514637"},{"product_id":"sylvain-pataille-marsannay-rose-fleur-de-pinot","title":"Sylvain Pataille Marsannay Rosé \"Fleur de Pinot\"","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Pinot Noir + Pinot Beurot (Pinot Gris)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion: \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eCôte de Nuits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003eBurgundy, France\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003e2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003eBiodynamic + Organic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSoils: \u003c\/b\u003eLimestone + Clay\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eYeasts: \u003c\/b\u003eNative\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification: \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e40-50% directly pressed, indigenous yeast fermentation, 2-3 day maceration for remaining. 2 year élevage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging: \u003c\/b\u003e24 months in demi-muids (1\/3 new oak) + tank\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFining or Filtering: \u003c\/b\u003eNone\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSulfur: \u003c\/b\u003eMinimal added at bottling\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eBorn and bred in Marsannay, although not from a winemaking family, Sylvain had to start from scratch to get a domaine of his own. From a young age he knew he wanted to be a vigneron, inspired by his grandfather and father while helping to vinify a few barrels \"pour la consommation familiale\". He went to the wine school in Beaune at age 14 and then to the wine university in Bordeaux in order to become an oenologist. And Sylvain explains, \"since my parents didn’t have any vines or domaine, my plan was to travel and make several harvests a year. Instead, I got a job at a lab in Beaune (with Kyriakos Kynigopoulos), where I stayed from 1997 to 2001. I learned a lot but it was quite superficial – you try the wines during vinification and aging, and after that you don’t exist anymore. The wines are not yours and the guy who made them has forgotten about you. I really needed to create something that I could call my own.\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eSylvain carries out new plantings of all the vineyards by massal selection with clippings from growers like Jean-Marc Roulot, and he uses a good number of low yielding rootstocks (strictly no SO4) to add complexity, planting at very high densities of 12-14,000 vines per hectare. Yields average a low 35hh, he uses an old vertical press, presses very slowly over 6-8 hours for both whites and reds, varies the percentage of stalks used for the reds, and carries out élevages of up to two years, in a mix of cuves, fûts, 350ltr and 600ltr barrels. The percentage of new oak rarely goes above a modest 20%, and many of the whites are only aged in older 7-8yo 350ltr barrels. Only the bottom 15% of vats are filtered for the whites, and sulphur use is minimal with total levels of around 30mg\/l for whites (added after racking and before bottling) and 20-25mg\/l total for reds. He decides on the bottling dates by taste, whenever the wines are ready.\u003c\/p\u003e\n\u003cp\u003e\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003eTasting Notes: \u003c\/b\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe \"Fleur de Pinot\" 2020 is a rosé that should defy expectations. Anticipate a nose filled with fragrant notes of fresh strawberries, rose petals, and perhaps a hint of citrus zest. The palate should echo these aromatics with added dimensions of minerality and a touch of spice. Its structure and complexity might remind one more of a light red than a traditional rosé.\u003c\/span\u003e\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":44824483365051,"sku":"","price":131.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_93b8ac2a-71a2-42f2-9d6a-1998ea3730fd.jpg?v=1715818660"},{"product_id":"sylvain-pataille-bourgogne-aligote","title":"Sylvain Pataille Bourgogne Aligote","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Aligote\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion: \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eMarsannay\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003eBurgundy, France\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003e2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003eBiodynamic + Organic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSoils: \u003c\/b\u003e\u003c\/span\u003eLimestone + Gravel\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eYeasts: \u003c\/b\u003eNative\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification: \u003c\/b\u003eDirectly pressed (2\/3 in older barrels, 1\/3 in tank)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003eAging: \u003c\/b\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e12 months\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFining or Filtering: \u003c\/b\u003eNone\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSulfur: \u003c\/b\u003eMinimal added at bottling\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eBorn and bred in Marsannay, although not from a winemaking family, Sylvain had to start from scratch to get a domaine of his own. From a young age he knew he wanted to be a vigneron, inspired by his grandfather and father while helping to vinify a few barrels \"pour la consommation familiale\". He went to the wine school in Beaune at age 14 and then to the wine university in Bordeaux in order to become an oenologist. And Sylvain explains, \"since my parents didn’t have any vines or domaine, my plan was to travel and make several harvests a year. Instead, I got a job at a lab in Beaune (with Kyriakos Kynigopoulos), where I stayed from 1997 to 2001. I learned a lot but it was quite superficial – you try the wines during vinification and aging, and after that you don’t exist anymore. The wines are not yours and the guy who made them has forgotten about you. I really needed to create something that I could call my own.\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eSylvain carries out new plantings of all the vineyards by massal selection with clippings from growers like Jean-Marc Roulot, and he uses a good number of low yielding rootstocks (strictly no SO4) to add complexity, planting at very high densities of 12-14,000 vines per hectare. Yields average a low 35hh, he uses an old vertical press, presses very slowly over 6-8 hours for both whites and reds, varies the percentage of stalks used for the reds, and carries out élevages of up to two years, in a mix of cuves, fûts, 350ltr and 600ltr barrels. The percentage of new oak rarely goes above a modest 20%, and many of the whites are only aged in older 7-8yo 350ltr barrels. Only the bottom 15% of vats are filtered for the whites, and sulphur use is minimal with total levels of around 30mg\/l for whites (added after racking and before bottling) and 20-25mg\/l total for reds. He decides on the bottling dates by taste, whenever the wines are ready.\u003c\/p\u003e\n\u003cp\u003e\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003eTasting Notes: \u003c\/b\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe \"Fleur de Pinot\" 2020 is a rosé that should defy expectations. Anticipate a nose filled with fragrant notes of fresh strawberries, rose petals, and perhaps a hint of citrus zest. The palate should echo these aromatics with added dimensions of minerality and a touch of spice. Its structure and complexity might remind one more of a light red than a traditional rosé.\u003c\/span\u003e\u003c\/p\u003e","brand":"Veritas","offers":[{"title":"Default Title","offer_id":44824506433723,"sku":null,"price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_5d67659b-67f4-4db6-82ae-21400a06c490.jpg?v=1735866545"},{"product_id":"vin-noe-shadows","title":"Vin Noé \"Shadows\"","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes: \u003c\/b\u003eChardonnay\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion: \u003c\/b\u003eSaint-Aubin, Burgundy, France\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003e2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003eOrganic + Biodynamic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSoils: \u003c\/b\u003eLimestone + Clay\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eYeasts: \u003c\/b\u003eNative\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification: \u003c\/b\u003eHand harvest, direct press into barrel \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging: \u003c\/b\u003e15 months in 500L barrel\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFining or Filtering: \u003c\/b\u003eNone\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSulfur: \u003c\/b\u003eNone\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003e\u003c\/span\u003eVin Noé is the micro-negociant project of Jonathan Purcell, a native Californian who has lived and worked in Burgundy since 2011. Jonathan has worked in the cellars of Philippe Pacalet, Domaine de Montille, and Domaine Matrot, finding time on nights and weekends to launch his own project. In 2016, Vin Noé debuted its first vintage, and as of 2021, is Jon’s full-time job.\u003c\/p\u003e\n\u003cp class=\"\"\u003eJon’s guiding principles are relatively straightforward: terroir-driven natural wines made without additives, fining, filtration, or mechanical pumps, from a set of small, organic parcels scattered across the Côte-de-Beaune, Côte Chalonnaise, and Beaujolais. In Saint-Aubin, Puligny, and Pommard, he leases a handful of parcels, and purchases grapes from growers further afield in Beaujolais and the Côte Chalonnaise. He takes an active role in farming all of the vines, and organic farming is non- negotiable.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThese concepts might sound like that of thousands of other young vignerons working in France, but what separates Jon’s wines is the intentionality, work ethic, and self-reflection apparent in the final product. This is truly a one-man operation, and every decision is taken with the utmost care and thoughtfulness. Corners are never cut, and he has chosen a patient, if not painstaking approach to growing his production little by little each year. In 2021, Vin Noé moved from a 100-year-old cooperative cellar in Auxey-Duresses, to another historic cellar in the hamlet of Gamay, which is straddled by two of his newly leased Saint-Aubin parcels. Purcell continues to make wines of place that are just as joyful as they are cerebral.\u003c\/p\u003e","brand":"Offshore Wines","offers":[{"title":"Default Title","offer_id":44825040781499,"sku":"","price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_dfd186f8-b870-4cb2-9333-f1f8f7120443.jpg?v=1699661989"},{"product_id":"vin-noe-superposition-puligny-le-trezin","title":"Vin Noé \"Superposition\" Puligny Montrachet le Trezin","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes: \u003c\/b\u003eChardonnay\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion: \u003c\/b\u003eSaint-Aubin, Burgundy, France\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003e2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003eOrganic + Biodynamic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSoils: \u003c\/b\u003eLimestone + Clay\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eYeasts: \u003c\/b\u003eNative\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification: \u003c\/b\u003eHand harvest, direct press into barrel \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging: \u003c\/b\u003e15 months in 500L barrel\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFining or Filtering: \u003c\/b\u003eNone\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSulfur: \u003c\/b\u003eNone\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003e\u003c\/span\u003eVin Noé is the micro-negociant project of Jonathan Purcell, a native Californian who has lived and worked in Burgundy since 2011. Jonathan has worked in the cellars of Philippe Pacalet, Domaine de Montille, and Domaine Matrot, finding time on nights and weekends to launch his own project. In 2016, Vin Noé debuted its first vintage, and as of 2021, is Jon’s full-time job.\u003c\/p\u003e\n\u003cp class=\"\"\u003eJon’s guiding principles are relatively straightforward: terroir-driven natural wines made without additives, fining, filtration, or mechanical pumps, from a set of small, organic parcels scattered across the Côte-de-Beaune, Côte Chalonnaise, and Beaujolais. In Saint-Aubin, Puligny, and Pommard, he leases a handful of parcels, and purchases grapes from growers further afield in Beaujolais and the Côte Chalonnaise. He takes an active role in farming all of the vines, and organic farming is non- negotiable.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThese concepts might sound like that of thousands of other young vignerons working in France, but what separates Jon’s wines is the intentionality, work ethic, and self-reflection apparent in the final product. This is truly a one-man operation, and every decision is taken with the utmost care and thoughtfulness. Corners are never cut, and he has chosen a patient, if not painstaking approach to growing his production little by little each year. In 2021, Vin Noé moved from a 100-year-old cooperative cellar in Auxey-Duresses, to another historic cellar in the hamlet of Gamay, which is straddled by two of his newly leased Saint-Aubin parcels. Purcell continues to make wines of place that are just as joyful as they are cerebral.\u003c\/p\u003e","brand":"Offshore Wines","offers":[{"title":"Default Title","offer_id":44825041010875,"sku":null,"price":173.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_62f78602-60ef-4b9a-ad04-2e9f7e4dfea4.jpg?v=1699666894"},{"product_id":"imanol-garay-cladestinus-tinto","title":"Imanol Garay \"Clandestinus\" Tinto","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eGrapes:\u003c\/b\u003e Graciano + Garnacha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Pyrenees, Spain\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eVintage:\u003c\/b\u003e 2021\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eVinification:\u003c\/b\u003e 3 week carbonic maceration before pressing\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eAging:\u003c\/b\u003e Barrique\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\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpanish\/French former engineer, Imanol Garay, un vigneron libre, follows no wine rules (other than some labeling requirements for his French\/Spanish wine blends) and believes in terroir\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e not only as the concept of specific site or even region but as a contiguous philosophical thread practiced in different places that may be forged into one wine. A resident of southwest France, his cellar is in Orthez, only a short drive from Spain’s Basque country. Before starting his project, he worked with French natural wine gurus Richard Leroy and Vincente Careme, among others. Some vineyards are his own, some he rents and farms, and some fruit comes from friends with the same deep respect for nature. He has another project in Spain’s Txakoli region with friends, Alfredo Egia (also in our portfolio) and Gile Iturri, labeled Hegan Egin; some years he makes Rioja, others Navarra, and always a lot of French wine. Cautiously walking the natural wine line, his pursuit is of the clean yet uninhibited, void of unwanted animally smells (the mouse, the horse), but with wonderful character-filled and potently nuanced, high-energy wines filled with joy and authenticity, just like the man himself.\u003c\/span\u003e\u003c\/p\u003e","brand":"The Source","offers":[{"title":"Default Title","offer_id":45508823875771,"sku":null,"price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_39443122-794d-49da-ade4-c7d873cc759e.jpg?v=1717020703"},{"product_id":"chantereves-pet-nat","title":"Chanterêves \"Matsuri Pet Nat\"","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e \u003cstrong\u003e\u003c\/strong\u003eGamay + Aligote\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Burgundy, France\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003e2023\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSoils:\u003c\/b\u003e Fossiliferous Bajocian Limestone Soil\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e In order to have good concentration in our single vineyard Aligotés, we pick riper bunches 2 weeks prior to the main picking date, press them immediately and keep them cool for a few days until we pick our Gamay. We put the whole bunch Gamay in a wooden fermentation vat, then pour in the Aligoté juice. They ferment together with indigenous yeasts for a week, we press the Gamay, and afterwards the fermentation continues in the juice. This technique is called « Flottaison » and was put into practice by Daniel Sage in Ardèche.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging:\u003c\/b\u003e We bottled when the residual sugar measured 9.5g\/ liter. The pink color comes\u003cbr\u003efrom the Flottaison of Gamay in the Aligoté juice. We only produced 3 barrels this year, but we are very happy with the result, so will try to make a little more in 2023\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\u003eNone added\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003e2020 marked an exciting pivot for Tomoko and Guillaume, as they acquired several plots with incredible potential, mostly in the Hautes Côtes de Beaune. They farm these vineyards organically, using phytotherapy approaches researched and recommended by Eric Petiot, a pioneering plant scientist based in Lausanne.\u003c\/p\u003e\n\u003cp\u003eThe Pet Nat is not disgorged, it retains the yeast from the fermentation\u003cbr\u003eand so is a little cloudy. With 11.5 alcohol, it’s very quaffable! The flottaison\u003cbr\u003emaceration of Gamay makes a very fruity and enjoyable wine. Please serve chilled.\u003cbr\u003e\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":46156618465467,"sku":null,"price":78.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_09b35d3f-c7f2-4547-aeb8-157f9e1e1cb3.jpg?v=1715818567"},{"product_id":"crinquand-le-rouge","title":"Crinquand \"Le Rouge\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003ePinot Noir + Poulsard\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eArbois, 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\u003eBiodynamic\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eClay + Chalky Limestone\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eDestemmed then fermented in tanks\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003e12 months in 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: \u003c\/b\u003eThe story of Julien Crinquand in many ways mirrors this modern-day Jura wine playbook. In the middle of the last century, Crinquand’s Grandfather acquired a 12 hectares farm in the hillsides outside of Arbois that had about 5 hA of vineyards. He continued to grow grapes which were sold to the local cooperative, but also produced other agricultural products as well. Having grown up with an agricultural background in the family, Julien in his early 20’s decided to go work with Fabrice Dodane at Domaine St Pierre, one of the early leaders of the Natural Wine scene in the Jura. Besides learning the craft of organic viticulture and careful vinifications with little or no added SO2, Dodane became a mentor of sorts, and helped Crinquand to launch his estate in 2019 using the family vineyards which had already been converted to organic viticulture in 2016.\u003c\/p\u003e","brand":"Beaune","offers":[{"title":"Default Title","offer_id":46206643011771,"sku":null,"price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_7ff360de-49ea-429a-a987-92e10712eeea.jpg?v=1718323587"},{"product_id":"bouchard-rdj-no-2","title":"Bouchard \"RDJ no. 4\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes:\u003c\/b\u003e Blanc des Noirs\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Cote des Bars, Champagne, France\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 Kimmeridgian\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification:\u003c\/b\u003e 1st press juice only is used\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging:\u003c\/b\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFining or Filtering:\u003c\/b\u003e Disgorged\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur: \u003c\/b\u003eMinimal\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003eCédric Bouchard had a rapid rise to Champagne stardom. Having only started his own label in 2000 after a stint as a sommelier in Paris, he quickly earned a reputation as one of Champagne’s most talented young wine producers, and was awarded the title of Champagne’s finest winemaker for the year 2008 by the Gault Millau. Bouchard began with only 1.37 hectares of vines in the village of Celles-sur-Ource in the Côte des Bar, Champagne's southern enclave of kimmeridgian-centric terroirs. His approach in the vineyards seeks to maximize quality at every step. Additionally, he farms organically, dramatically restricts yields (among the lowest in Champagne), and places extra emphasis on picking at the optimum moment. \u003cbr\u003e\u003cbr\u003eThough pensive and reserved in nature, Bouchard embraces a revolutionary philosophy: single-vineyard, single-variety (Pinot Noir, Chardonnay or Pinot Blanc), single-vintage, zero-dosage Champagnes. Rather than blending different vineyards and vintages to make a single cuvée, as is the long-standing norm in Champagne, Bouchard prefers to make a wine that is representative of the vintage and place of origin. He seeks to create individual wines of great character every year from his single vineyard bottlings. Each wine is made only from juice from the first pressing, fermented only with indigenous yeast, and handled meticulously in the cellar to guarantee the finest wines possible. He believes in a long, slow and cool second fermentation which creates smaller, finer bubbles, and helps to enhance the vinosity of the underlying wine. The wines -- all incredibly limited -- are produced with no dosage and with the goal of allowing the unique terroir of each wine to take center stage.\u003c\/p\u003e","brand":"Farm Wine","offers":[{"title":"Default Title","offer_id":46215599718587,"sku":null,"price":1000.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_d88341b3-8269-4e83-b2cc-d2aa09834091.jpg?v=1734659135"},{"product_id":"bouchard-boloree","title":"Bouchard Roses de Jeanne \"BO20 Bolorée\"","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Pinot Blanc\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Cote des Bars, Champagne, France\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSoils:\u003c\/b\u003e Kimmeridgian\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification:\u003c\/b\u003e 1st press juice only is used\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging:\u003c\/b\u003e 16 months on the lees in stainless steel tanks, then bottled for 2nd fermentation, aged 16 months in bottle\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFining or Filtering:\u003c\/b\u003e Disgorged\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSulfur: \u003c\/b\u003eMinimal\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003eCédric Bouchard had a rapid rise to Champagne stardom. Having only started his own label in 2000 after a stint as a sommelier in Paris, he quickly earned a reputation as one of Champagne’s most talented young wine producers, and was awarded the title of Champagne’s finest winemaker for the year 2008 by the Gault Millau. Bouchard began with only 1.37 hectares of vines in the village of Celles-sur-Ource in the Côte des Bar, Champagne's southern enclave of kimmeridgian-centric terroirs. His approach in the vineyards seeks to maximize quality at every step. Additionally, he farms organically, dramatically restricts yields (among the lowest in Champagne), and places extra emphasis on picking at the optimum moment. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThough pensive and reserved in nature, Bouchard embraces a revolutionary philosophy: single-vineyard, single-variety (Pinot Noir, Chardonnay or Pinot Blanc), single-vintage, zero-dosage Champagnes. Rather than blending different vineyards and vintages to make a single cuvée, as is the long-standing norm in Champagne, Bouchard prefers to make a wine that is representative of the vintage and place of origin. He seeks to create individual wines of great character every year from his single vineyard bottlings. Each wine is made only from juice from the first pressing, fermented only with indigenous yeast, and handled meticulously in the cellar to guarantee the finest wines possible. He believes in a long, slow and cool second fermentation which creates smaller, finer bubbles, and helps to enhance the vinosity of the underlying wine. The wines -- all incredibly limited -- are produced with no dosage and with the goal of allowing the unique terroir of each wine to take center stage.\u003c\/p\u003e","brand":"Buvons LBC","offers":[{"title":"Default Title","offer_id":46215601291451,"sku":null,"price":425.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/FullSizeRender_a7926287-1755-4dba-9364-4cdba00fd347.jpg?v=1755755013"},{"product_id":"alessandra-divella-nini","title":"Alessandra Divella \"Ni Ni\"","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Pinot Noir + Chardonnay\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Franciacorta, Italy\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003e2020\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSoils:\u003c\/b\u003e Limestone + Clay\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification:\u003c\/b\u003e Direct press then fermented in concrete and rested in used barriques, then aged for 6-8 months, then blended with 25% of reserve wine before 2nd fermentation starts in bottle\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging:\u003c\/b\u003e 42 months on the lees\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFining or Filtering:\u003c\/b\u003e Disgorged\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e 0 g\/l\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSulfur: \u003c\/b\u003eNone added\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003eAt twenty-nine-years old, Alessandra Divella is the Italian answer to grower Champagne, on track to upend the industrial farming practices rampant in Franciacorta. Her vines have been organic from the start and her two hectares, on lease for thirty years from an older neighbor, teem with life, including rosehips and praying mantises. The aim is to eventually move toward permaculture. Grapes are always hand harvested and treated gently.\u003c\/p\u003e\n\u003cp class=\"\"\u003eAlessandra herself has a quiet confidence that belies the adrenaline rush of her wines: Chardonnay and Pinot Noir so saline and bracing they make your heart race. She does not come from a winemaking family but rather stumbled into it through interactions with winemakers that made her \"feel at home.\" She does, however, draw from her family heritage when it comes to detail and precision: her Italian father (for which her NiNì cuvée is named) and Swiss mother (Clo Clo) are both academics.\u003c\/p\u003e\n\u003cp class=\"\"\u003eZero sulfur \/ zero dosage, Alessandra's wines are 100% \u003cem\u003eméthode champenoise\u003c\/em\u003e so dialed into their provenance of clay and limestone that your mouth will salivate for minutes (if not hours) afterward. With less than a decade of winemaking experience under her wing, Alessandra has already achieved pioneer status within the region as one of the first estates to farm organically and the first to be female-led. The exceptional level of wines produced is mind-melting, especially considering that this is only the beginning.\u003c\/p\u003e","brand":"Roni Selects","offers":[{"title":"Default Title","offer_id":46249832743099,"sku":null,"price":99.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_025038e9-c6c8-49df-ab9f-e4a42390abdf.jpg?v=1721250973"},{"product_id":"les-horees-bourgogne-rouge-le-vieux-sage","title":"Les Horées \"Bourgogne Rouge Des Six Ifs\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003ePinot Noir\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eBurgundy, 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\u003eBiodynamic\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSoils: \u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eRed, heavy soil of clay-limestone with feverish alluvium\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cb\u003eVinification: \u003c\/b\u003e80% whole cluster (but with a large proportion of the stems cut off by hand), ambient yeast fermentation for about 7 days in open-top wooden tank\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003e12 months in used 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\u003eNotes from the Importer: \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe name \"Les Horées\" derives from Greek mythology. Catharina says there are many different interpretations, but she describes \"Les Horées\" as marking the change in seasons. The goddesses of the seasons are called \"Horae\" (hours).\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Veritas","offers":[{"title":"Default Title","offer_id":46263923278011,"sku":null,"price":155.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_c8cf7ae7-2e64-435f-b67a-e9a6b6cb89a6.jpg?v=1721955438"},{"product_id":"pedres-blanques-rouge","title":"Pedres Blanques Rouge","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eGrapes:\u003c\/b\u003e Grenache\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Cotes Catalanes, France\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eVintage:\u003c\/b\u003e 2023\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eViticulture:\u003c\/b\u003e Organic (in conversion)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eVinification:\u003c\/b\u003e Whole cluster\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\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eNotes from the Importer:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRié and Hiro are Japanese but they met at the wine school in Beaune. She went on to work for Fred Mugnier, among others; he, for five years at Domaine de Chassorney. They are passionate about vineyard work. So, when it came time to make their own wine, they had to look outside Burgundy for affordable vineyards. They tried with no luck in the north. Eventually, they found Collioure, and a retiring vigneron who sold them his vines. “And Collioure was free of other Japanese winemakers,” Hiro quips.\u003c\/p\u003e\n\u003cp\u003eThe name of their domaine is Pedres Blanques, “White Rocks” in Catalan. In Collioure, the vines are “on” the sea. With their incredible steepness and thousands of terraces, they are some the most spectacular French vineyards we have seen. Rié and Hiro’s 3.5 hectares are in the most remote part of the appellation and at the top of the world. The view is stunning, the energy is amazing, but the climate often violent. The Tramontane wind is fierce and the place is arid. There is a flip side: no frost and almost no disease. Because of this, Rié and Hiro farm organically and do not need to use copper. (But they do have to do everything by hand or with a rototiller.)\u003c\/p\u003e\n\u003cp\u003eThe couple’s first vintage consists of one wine, a Grenache grown on schist. It is vinified and aged in Banyuls in a facility they share with 9 other winemakers. It has a beautiful, whole cluster, floral and clove nose, and it’s not ‘first degree.’ You keep on coming back and back and back, for umami, for tapenade, for black and blue fruit. On the palate the fruit is both rich —with that southern, candied Grenache— and surprisingly buoyant. Where the wine departs from your usual vin de soif is with structure. Though this is an infused and unsulfured wine, with all the silkiness that comes from that, there is also verticality. Not old-school structure, mind you, but simply reminiscent of the vines: clinging to that schist with a mix of great will and fragility.\u003c\/p\u003e\n\u003cp\u003eRié and Hiro have achieved a tall order on their first vintage: a natural wine that expresses its terroir with the clarity of an allegory. They also want to make rosé. When we talked about it, Pataille, Valentini, and Corneliessen came up… :-)\u003c\/p\u003e\n\u003c!----\u003e","brand":"Veritas","offers":[{"title":"Default Title","offer_id":46263923933371,"sku":"","price":220.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_d528213c-c1a6-43b6-b084-7df409db0833.jpg?v=1721955802"},{"product_id":"marie-vincent-tricot-3-bonhommes-rouge","title":"Marie \u0026 Vincent Tricot \"3 Bonhommes\" Rouge","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Pinot Noir\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Auvergne, France\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003e2024\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 Clay + Limestone + Basalt\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification:\u003c\/b\u003e D\u003cspan\u003eestemmed, spontaneous fermentation in \u003c\/span\u003e\u003cem\u003ebarriques\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003ewith indigenous yeasts\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging:\u003c\/b\u003e 12 months in wooden casks\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\u003eNone added\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eBorn in Anjou, Vincent left the Loire and attended Oenology School in Beaujolais in the early 1990’s. After graduating he stayed in the region and apprenticed in Brouilly from winemaker Patrick Coton. Around this time he met Marcel Lapierre and several other winemakers who were beginning to attract attention to their non-interventionist style of winemaking.  Vincent was moved by their wines and quickly decided that this was the path for him.\u003c\/p\u003e\n\u003cdiv class=\"right-content\"\u003e\n\u003cp\u003eIn 2002, after travelling the world, he moved with his wife and their 2 daughters to the village of Orcet in Auvergne. They purchased  4.5 ha of organic vines and planted an additional  6 ha.  Vincent had learned that the region had one of the largest concentrations of pre-phylloxera vines in France and was eager for such a rare opportunity to work with.\u003c\/p\u003e\n\u003cp\u003eIn 2003 the family produced their first cuvee in “Les Marcottes” without any added sulphur and have continued that approach for all of the wines.  They Currently grow Gamay, Pinot Noir, Chardonnay and Sauvignon Blanc and hope to plant more vines in the coming years.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Sylvester Rovine","offers":[{"title":"Default Title","offer_id":46339131736251,"sku":null,"price":61.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_35c535b6-c92f-46cf-97cf-1657d7e3b8e7.jpg?v=1729986789"},{"product_id":"benoit-moreau-larlesienne-morgon-corcelette-1","title":"Benoit Moreau l'Arlesienne \"Morgon Corcelette\"","description":"\u003cp class=\"p2\"\u003e\u003cb\u003eGrapes:\u003c\/b\u003e Gamay\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Beaujolais, France\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2022\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eBiodynamic (certification underway)\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eSandy granite \u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eVinification: \u003c\/b\u003ewhole cluster inclusion depends on the vintage; fermentation with indigenous yeasts and infusion (no piegeage). Gamay is vinified and aged in amphora or 500L barrel with no added SO2.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eAging: \u003c\/b\u003e18 months in 500L 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\u003eFrom an early age, Benoit Moreau worked alongside his father and brother at the family estate in Chassagne-Montrachet, Domaine Bernard Moreau \u0026amp; Fils. From 1999 on, Benoit and his brother Alex led the estate in tandem, Benoit in the role of vineyard manager. In 2020, the brothers split up the holdings, and Benoit took over his share of the vines late that year. Around the same time, convinced by the potential of the terroirs in Beaujolais, he acquired vineyard plots of Beaujolais Villages, Chiroubles and Morgon. (He produces the Beaujolais wines under the name L’Arlésienne.) \u003c\/p\u003e\n\u003cp class=\"p2\"\u003eBenoit farms biodynamically (certification underway) and by hand, and sometimes with the aid of a small caterpillar-type tractor. In addition to the use of cover crops, he is experimenting with the ancestral technique of tréssage in the vines; this means that the tops of the vines are braided or woven together instead of being topped (where the end of the vine is cut). While still allowing for aeration, this provides a canopy protecting the lower vine from summer heat.\u003c\/p\u003e","brand":"Terra Firma","offers":[{"title":"Default Title","offer_id":46384670081211,"sku":null,"price":84.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_636abb96-8e7c-4429-86da-fa5b77e5f46e.jpg?v=1734658855"},{"product_id":"benoit-moreau-larlesienne-chiroubles","title":"Benoit Moreau l'Arlesienne \"Chiroubles Chatenay\"","description":"\u003cp class=\"p2\"\u003e\u003cb\u003eGrapes:\u003c\/b\u003e Gamay\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Beaujolais, France\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2022\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eBiodynamic (certification underway)\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eSoils: \u003c\/b\u003ePink granite \u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eVinification: \u003c\/b\u003ewhole cluster inclusion; fermentation with indigenous yeasts and infusion (no piegeage). Gamay is vinified and aged in amphora with no added SO2.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eAging: \u003c\/b\u003e12 months in amphora, then racked to stainless steel for 4-6 months\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\u003eFrom an early age, Benoit Moreau worked alongside his father and brother at the family estate in Chassagne-Montrachet, Domaine Bernard Moreau \u0026amp; Fils. From 1999 on, Benoit and his brother Alex led the estate in tandem, Benoit in the role of vineyard manager. In 2020, the brothers split up the holdings, and Benoit took over his share of the vines late that year. Around the same time, convinced by the potential of the terroirs in Beaujolais, he acquired vineyard plots of Beaujolais Villages, Chiroubles and Morgon. (He produces the Beaujolais wines under the name L’Arlésienne.) \u003c\/p\u003e\n\u003cp class=\"p2\"\u003eBenoit farms biodynamically (certification underway) and by hand, and sometimes with the aid of a small caterpillar-type tractor. In addition to the use of cover crops, he is experimenting with the ancestral technique of tréssage in the vines; this means that the tops of the vines are braided or woven together instead of being topped (where the end of the vine is cut). While still allowing for aeration, this provides a canopy protecting the lower vine from summer heat.\u003c\/p\u003e","brand":"Terra Firma","offers":[{"title":"Default Title","offer_id":46384671260859,"sku":null,"price":84.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_6352aef6-abdb-483e-812a-cae31fe68f22.jpg?v=1734658825"},{"product_id":"christian-tschida-brutal","title":"Christian Tschida \"Brutal\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Burgenland, Austria\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes : \u003c\/b\u003ePinot Noir + Blaufränkisch\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eVintage: \u003c\/strong\u003e2023\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eSoils:\u003c\/b\u003e Sandy Gravel, Schist + Limestone\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eGrapes are hand harvested and left to macerate. The juice ferments with\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eindigenous yeast \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;\"\u003eFining or Filtering:\u003c\/b\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Unfined, unfiltered.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003e“10% of our annual production we give away to experiments\u003cbr\u003eand the development of new methods — this boosts our learning processes and\u003cbr\u003egives our creativity a new spin. A part of that approach is also this Pinot Noir from old vines, grown on the lacustrine chalk soil of the top-notch site Eisner. In 2023 a shot of Blaufränkisch\u003cbr\u003efrom a neighbouring plot compliments the composition. We are proud about our everlasting friendship with the legendary and name-giving Bar Brutal in Barcelona, not last because it stands for an extraordinary experience — similar to this special wine.” \u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThis almost obsessive level of attention to detail, aimed at achieving the desired (=best possible) result, manifests itself in all parts of Christian’s work. No expense is spared in his vineyards if it makes sense–during one of our visits, he was just about to spread huge stacks of straw over the surface of the vineyards in order to protect them from summer drought, so that the wine doesn’t develop “stressed” aromas; vine shoots are tucked in rather than cut, as “each cut is only an impulse for more growth”; the plants are protected and nurtured with natural tisanes or his own compost mix. All this hand-work, performed by Christian himself, his father Fritz, and their small crew, has a simple aim–to keep the vineyards in balance so that they yield little grapes but with maximum energy and potential.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e“It’s important not to be afraid to go the extra mile,” he shrugs as we walk through his vineyards. “My wine tastes the way it does because I care about every detail. Like here at the Edelgraben vineyard, the vines are planted in rows in alternating distances from each other, in a special way I invented to get more shade for the grapes. I don’t want my wine to taste like alcohol, and the sun is becoming more and more of a problem.” Another of Tschida’s close-to-heart plots, the more than 60-year-old Eisner, is planted in the traditional \u003c\/span\u003e\u003ci\u003e\u003cspan\u003edoppelstock\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e system with two vines planted right next to each other, thus pushing them to compete for nutrition deeper than usual. “It gives the wine extra \u003c\/span\u003e\u003ci\u003e\u003cspan\u003ecojones\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e,” Tschida grins with satisfaction; his “Himmel auf Erden” red gets extra sap from these old vines, otherwise used for higher-end bottles or special cuvées, like Engel auf Erden.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter several years of efforts, Christian managed to secure ownership of all the new plots he wanted to work with–he now farms 14 hectares in total with the land that’s been in the family since the 19th century–a huge accomplishment on his journey as a winemaker, he says. “I didn’t want to have any more stupid discussions with people who didn’t understand my approach,” his expression darkens, “Imagine doing all this work just to hear that the owners want the vineyard back because, to them, it’s a wild mess, not the paradise I see. I wasn’t having any of that, and now I don’t have to,” he continues, explaining how important the cover crop is for the mycorrhiza, an essential roots-funghi communications system living in the healthy soil and showing in the wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGiven his uncompromising nature, you won’t be surprised that Tschida has used the same vintage crew for ages, allowing for no interns. “It’s the everything-or-nothing moment in the grower’s year, so I take harvest extremely seriously. You see, a lot of the guys that would like to work with me are friends, and maybe they wouldn’t be anymore after this,” he self-reflectively admits in a Pipette interview, referring to his impatience. “So I prefer my harvest crew. And to keep my friends as my friends.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOnce the precious little grapes arrive at the cellar, the thoughtful treatment continues–Tschida describes himself as a “transformer”, not a maker of the wine, and he indeed does very little in the minimalist winery adjacent to his house. He prides himself in extremely gentle pressing, using a top-notch Bucher-Vaslin basket press (“the Rolls Royce of presses”), and a pneumatic press that was tailor-made for him in Germany, both exerting the “pressure of a handshake” and yielding only the best juice. (The must and remaining juice then return to the vines in a special mixture he makes to strengthen the vineyard’s health.) The wines spontaneously ferment and then rest undisturbed in big vats custom-made by Stockinger, a renowned and highly coveted Austrian cooper whose big vats can be found in the cellars of natural growers around Central Europe (e.g. Gut Oggau or Nestarec). No racking is performed, as Christian believes that every pump-over takes energy and freshness out of the wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e“I want to make wine that says ‘Please drink me, I love you, hug me’,” he explains while proudly showing us the new vintage of \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eEngel auf Erden\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e (“Angels on Earth”) on his stylish patio. This vivacious, \u003c\/span\u003e\u003ci\u003e\u003cspan\u003egourmand\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e Cabernet Franc is indeed a perfect example of “huggable” wine: it’s made with “pink maceration”, a gentle extraction method that Christian has invented just to get maximum fruitiness from the skins while keeping the tannins tame. Experiments like this are an important part of Tschida’s practice, and about 10% of each harvest is dedicated to playing with new methods and approaches in the cellar so he can keep on discovering new paths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSince 2013, the wines have been made completely without any sulfur, although Christian considers this topic to be way less important than it used to be. As he explains in Pipette: “If you have good grapes, they taste nice and have the same performance with or without sulfur; what comes out is just a different style. […] It’s the same with barrels–if you use a new oak barrel on wine, it will heavily influence it. The purity is on a different level than grapes that haven’t been in touch with new oak.” \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePurity is indeed the cornerstone of Tschida’s efforts. And probably also one of the reasons for his now cultish status, which is well-deserved for his hard work and visionary approach against the odds. (When Christian took the winery over in 2003, he recalls having “below zero customers”, alienating his father’s previous clients with his then-unheard-of vision of fruit-driven reds with low alcohol.) Whether he likes it or not (being too starstruck in his presence is rather advised-against), Tschida now firmly sits in the natural wine pantheon along with people like his “Brutal” fellows and best mates Tom Lubbe of Matassa or Joan Ramon Escoda. Given he’s only in his early forties, enjoys this enormous vineyard and cellar potential, and has all the experience and dedication to go the extra mile, this status is likely to be re-confirmed with every new vintage and every new savvily minimalist Tschida bottle full of intriguing twists and turns.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFun facts:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChristian is a huge art lover – both his labels and house are full of works created by his friends, like Eró or Mel Ramos\u003c\/li\u003e\n\u003cli\u003eThe Tschidas have been making wine in Illmitz since the 19th century, and Christian still farms some of these old family vineyards\u003c\/li\u003e\n\u003cli\u003eChristian is one of the most fastidious growers we know – he’s obsessed with how every detail in the vineyard or in the cellar can impact the quality of his wines\u003c\/li\u003e\n\u003cli\u003eSome of his vineyards are planted in “doppel-stock”, a double planting system that pushes the roots to compete and seek deeper for nutrition and water\u003c\/li\u003e\n\u003cli\u003eOne of the crucial points is pressing – he’s using a top-notch Bucher-Vaslin basket press (“the Rolls Royce of presses”) and a tailor-made pneumatic press, both exerting the “power of a handshake” and yielding only the best juice\u003c\/li\u003e\n\u003cli\u003eWhen Christian took over the family winery in 2003, most of the customers refused to follow his low-alcohol, elegant red vision; luckily, his wine was selected by a major local bank, who decided to serve it for their classy business lunches just because they didn’t want the executives to get drunk!\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Jenny + Francois","offers":[{"title":"Default Title","offer_id":46399530893499,"sku":null,"price":66.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_b5c28749-77c7-4200-8a4d-eee62efc4a4c.jpg?v=1735864113"},{"product_id":"domaine-dandelion-fruits-defendu","title":"Domaine Dandelion \"Fruits Defendu\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes:\u003c\/b\u003e Pinot Noir\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Coteaux Bourguignon, Burgundy, 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\u003ePermaculture\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils:\u003c\/b\u003e Limestone\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification:\u003c\/b\u003e Whole-cluster, partial carbonic\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging:\u003c\/b\u003e 12 months in neutral barrel\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\u003eNone\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003e The name of this cuvée now released by the Domaine is an act of strength, of man and of the vine. Christian and Morgane fought to have this parcel and above all to defend it from possible eradication given that they are century-old Vieilles Vignes. Their homeopathic care and respect for the vine as they have made us known in recent years at Domaine Dandelion, have been indispensable in reaping incredible fruits. A vintage declared five stars by Christian and Morgane, probably the best since the Domaine existed.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eMeet Morgane Seuillot, a native Burgundian. Her father trains the horses that plough vineyards up and down Burgundy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e\u003cspan\u003eMeet Christian Knott, an Aussie from Bondi, Sydney, living in Burgundy since 2009. He’s the winemaker at Chandon de Briailles in Savigny.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e\u003cspan\u003eIronically, Morgane first heard of Christian over dinner one night in…Melbourne, Australia. He wasn’t there, but his name came up when Morgane expressed her interest to, upon her return home, find some vineyards, farm them organically, and make wine. A present pair of Aussie Burg importers knew Christian and told Morgane to look him up when she returned home – “He’s an Aussie winemaker in Burgundy working organically, and he tends the (only!) Espresso cart at the Saturday market in Beaune.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e\u003cspan\u003eIt took her six months after arriving back home to finally seek Christian and his coffee out. She showed up at his stand with freshly baked raspberry muffins (picked from her garden that morning – she is Burgundian, after all), and Christian fell in love (obviously).\u003cbr\u003e\u003cbr\u003eShe had already been busy in those six months looking for affordable yet provocative Pinot, Gamay, and Aligoté vineyards in the “Hautes Côtes” – those beautiful, halcyon hills above Burgundy’s Rodeo Drive of Premier and Grand Crus, the Côte d’Or.\u003cbr\u003e\u003cbr\u003eToday, she owns\/leases 6 different parcels (which total a whopping less than 4 hectares) up there. She spends most of her time in her vineyards, doing all of the work herself (with the occasional help of her father’s horses, Safran and Reine, and, when she really needs him, her occasional consultant, Christian, whose day job at Chandon de Briailles has allowed him to experiment with progressive, organic and natural winemaking methods…with Premier and Grand Cru vineyards and fruit).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e\u003cspan\u003eHer parcels aren’t just vineyards, they’re diverse, living, holistic ecosystems, tended with the care of their mother.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eIn the cellar, she adds nothing (no sulphur, no nothing) and native ferments in concrete – the reds whole bunch and partial carbonic, and the whites partial whole bunch and hand destemmed. She presses in an old, wood-beam, vertical screw press, and ages the wines in neutral oak under their house, called the presbytère because it’s where the priest resided in the old days next to the church in their town, Mavilly-Mandelot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eThey’re racked once at hand-bottling.\u003c\/span\u003e\u003c\/p\u003e","brand":"Offshore Wines","offers":[{"title":"Default Title","offer_id":46400751993019,"sku":null,"price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_85523f71-d6d5-4e3c-a64c-a85ca216514e.jpg?v=1736905332"},{"product_id":"robert-dufour-ballad-of-the-villages-champagne","title":"Robert Dufour \"Ballad of the Villages Champagne\"","description":"\u003cp\u003eRobert Dufour is the father of Charles Dufour, the expressive and talented Champenois taking the region by storm of late with his thought provoking and complex wines. \u003c\/p\u003e\n\u003cp\u003eThis is a vintage champagne that is a story on not just the house but a sentimental look at Charles' evolution as a producer in the region. It's the significant dates that make the back story, 2004 was the first vintage for Charles working with his father before in time taking over the family holdings, the wine was then disgorged in 2022, the year of Robert's passing, an astounding 17 years ageing sur-lattes. To simply pass this off as a curio is to completely miss the nuance and the beauty of such a wine.\u003c\/p\u003e\n\u003cp\u003eThis is a a blend of Pinot Noir and the little used but permissible Pinot Blanc, as the cuvee name suggests, from around the villages in which they work. The Pinot Noir comes from Landreville, Chervey, Neuville sur Seine and the Pinot Blanc from Celles sur Ources (Champ du Clos plot).\u003c\/p\u003e\n\u003cp\u003eNose of butter scotch, toffee, oxidative notes of honey and baked apple. The palate is refined with orchard fruits gently braced by golden apple skin acidity. Depth and concentration from such a lengthy ageing on lees, yet remains poised with detail and levity. Complex and long on the finish, this is a remarkable and highly unique wine from a father that was completed by his son.\u003c\/p\u003e","brand":"Offshore","offers":[{"title":"Default Title","offer_id":46400759333051,"sku":"","price":250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/01_c449bfde-cff9-42c4-9d73-5514130e7707.jpg?v=1736905210"},{"product_id":"mai-kenji-hodgson-les-aussigouins","title":"Mai + Kenji Hodgson \"Les Aussigouins\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003eChenin Blanc\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eFaye d'Anjou, Loire, France\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2019\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eBiodynamic\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eVolcanic \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eDirect press \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003eIn barrel\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\u003eNone\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003eMai and Kenji Hodgson, originally from Canada, created their wine estate in Anjou after training in Japan and growing their passion for French natural wines. Before settling in Anjou, they gained experience working with renowned winegrowers such as Mark Angeli and Benoît Courault, an experience which ultimately convinced them of the need to work at least in organic farming. In 2010, the couple acquired 1 hectare of Chenin, Grolleau and Cabernet Franc vines at La Faye d'Anjou, followed by the addition of a further 3 hectares in 2011, including an exceptional plot called Clos des Grands Champs, of which the soil composed of spilite (volcanic rock) recalls the famous Noëls de Montbenault from the Richard Leroy estate. \u003c\/p\u003e\n\u003cdiv class=\"product-block\"\u003e\n\u003cp\u003eAt the Hodgson estate, the emphasis is placed on working upstream, in the vines, in order to obtain the best quality grapes possible. This approach makes it possible to minimize interventions in the cellar and produce pure and tasty wines. Winemaking takes place in their cellar, located in the heart of the village of Rablay-sur-Layon, in a natural way, with interventions limited as much as possible.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Hodgson Estate is distinguished by its philosophy rooted in tradition and terroir, seeking to reveal the distinctive character of Chenin and the region's old vines. They stand out by refusing to follow the trends of modern viticulture, favoring the production of wines anchored in the typicity of the terroir.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":46455053385915,"sku":"","price":98.0,"currency_code":"USD","in_stock":true}]},{"product_id":"maison-skyaasen-aligote","title":"Maison Skyaasen \"Aligote\"","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Aligote\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion: \u003c\/b\u003eBurgundy, France\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage: \u003c\/b\u003e2023\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSoils:\u003c\/b\u003e Limestone\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification:\u003c\/b\u003e Direct press, then fermented in neutral barrels\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging:\u003c\/b\u003e 1 year\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\u003eMinimal added during summer elevage\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003eMeet Joachim Skaasen, a native Norweigan who studied at college in Vermont, and today makes wine in Meursault. Living in London and uninspired by his post-college career, he sought solace at a local wine shop, where he discovered the wines of Burgundy producer Maison Harbour.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOn a romantic trip to Burgundy, he and his wife, Olivia, a native San Franciscan, visited owner and winemaker Nicholas Barbour, a New England transplant. Joachim asked so many questions that Nick eventually invited him back for the 2017 harvest.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eDuring harvest, Nick encouraged Joachim to check out the local winemaking school in Beaune, the CFPPA (the same school that just about every French winemaker in Offshore’s portfolio attended!). Joachim applied, was accepted, and enrolled, and then convinced Olivia to move out of London to the hamlet of Meursault (that’s true love!).\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe program required Joachim to complete an internship en \u003c\/span\u003e\u003cspan\u003ealternance\u003c\/span\u003e\u003cspan\u003e; he discovered Chandon de Briailles in  \u003c\/span\u003e\u003cspan\u003eSavigny les Beaune, and interned alongside Christian Knott (the lesser half of Domaine Dandelion!). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e\u003cspan\u003eHe and Olivia moved into a proper house in Meursault with a cellar on the Place du Murger. He found a manual, vertical basket press, bought two fermentation tanks from the Burgundian foudrerie Marc Grenier, and picked up some used barrels from Nick.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e\u003cspan\u003e2019 was Joachim’s first vintage in his Meursault cellar. He makes 1-3 barrels each of three wines from three organic vineyard sites - “Les Bas Liards” in Savigny-les-Beaune, “Les Vaux” in Meursault, and a Pernand-Vergelesses Blanc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e\u003cspan\u003eAll of his wines ferment with native yeast, and he doesn’t add sulphur (except if he feels that he needs to in an extreme circumstance).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e\u003cspan\u003eHis ultimate goal is to own, farm, and make wine from his own slice of heaven in Meursault. Until then, he farms someone else’s slice of heaven - Corton Marechaudes, Corton Bressandes, and Ile de Vergelesses Blanc - as a tâcheron for Chandon de Briailles.\u003c\/span\u003e\u003c\/p\u003e","brand":"Offshore","offers":[{"title":"Default Title","offer_id":46528799703227,"sku":null,"price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20250330133224.jpg?v=1745540761"},{"product_id":"bouchard-les-ursules","title":"Bouchard Roses de Jeanne \"UR20 Les Ursules\"","description":"\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Pinot Noir\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Cote des Bars, Champagne, France\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSoils:\u003c\/b\u003e Kimmeridgian\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVinification:\u003c\/b\u003e 1st press juice only is used\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAging:\u003c\/b\u003e 16 months on the lees in stainless steel tanks, then bottled for 2nd fermentation, aged 16 months in bottle\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFining or Filtering:\u003c\/b\u003e Disgorged\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSulfur: \u003c\/b\u003eMinimal\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer: \u003c\/b\u003eCédric Bouchard had a rapid rise to Champagne stardom. Having only started his own label in 2000 after a stint as a sommelier in Paris, he quickly earned a reputation as one of Champagne’s most talented young wine producers, and was awarded the title of Champagne’s finest winemaker for the year 2008 by the Gault Millau. Bouchard began with only 1.37 hectares of vines in the village of Celles-sur-Ource in the Côte des Bar, Champagne's southern enclave of kimmeridgian-centric terroirs. His approach in the vineyards seeks to maximize quality at every step. Additionally, he farms organically, dramatically restricts yields (among the lowest in Champagne), and places extra emphasis on picking at the optimum moment. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThough pensive and reserved in nature, Bouchard embraces a revolutionary philosophy: single-vineyard, single-variety (Pinot Noir, Chardonnay or Pinot Blanc), single-vintage, zero-dosage Champagnes. Rather than blending different vineyards and vintages to make a single cuvée, as is the long-standing norm in Champagne, Bouchard prefers to make a wine that is representative of the vintage and place of origin. He seeks to create individual wines of great character every year from his single vineyard bottlings. Each wine is made only from juice from the first pressing, fermented only with indigenous yeast, and handled meticulously in the cellar to guarantee the finest wines possible. He believes in a long, slow and cool second fermentation which creates smaller, finer bubbles, and helps to enhance the vinosity of the underlying wine. The wines -- all incredibly limited -- are produced with no dosage and with the goal of allowing the unique terroir of each wine to take center stage.\u003c\/p\u003e","brand":"Buvons LBC","offers":[{"title":"Default Title","offer_id":46543421866171,"sku":null,"price":380.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/FullSizeRender_9cd204fb-6521-4056-8fa7-d3e147f114d1.jpg?v=1755754820"},{"product_id":"dagueneau-pur-sang","title":"Didier Dagueneau \"Pur Sang\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003eSauvignon Blanc\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003ePouilly-Fumé\u003cmeta charset=\"utf-8\"\u003e, 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\u003eBiodynamic\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eDeeper clay + chalky limestone\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eBarrel fermented \u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003eAged in 450 + 600L barrels as well as cigar barrels\u003cb\u003e\u003c\/b\u003e\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\u003eMinimal\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\"Pur Sang\" is French for \"thoroughbred\" and is a joke that reflects Dagueneau’s annoyance at repeated references to the fact (by journalists) that he uses a horse to till some of his vineyards. This wine is produced primarily from a vineyard north of Saint Andelain called La Folie. The soil here is deep clay with some limestone. The vineyard is gently sloped and has perfect south\/southeast exposure. Some smaller parcels on the Saint Andelain Hill occasionally also make it into this Cuvée. Barrel fermented and aged. This is always a rich and powerful Cuvée, enormously textural and complex. It is a wine that can live and live.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp\u003eSince the beginning, the wines at Dagueneau have always been raised in oak barrels. Through extensive experimentation, there is always a mix of sizes, shapes, and percentage of new and used barrels which are exploited to varying degree depending on vineyard and vintage. The Dagueneaus have worked closely with the world’s top coopers to create some uniquely-shaped, very low-toast barrels (e.g. “cigares” and small foudres) that offer nuanced benefits of lees contact and\/or specific oxygen exchange, all tiny facets that add up to a finer product in the end. The current regimen calls for wines to be held in oak for their first year, and then they are transferred to tank and held “en masse” for 5-7 months before bottling. While the wines can be drunk on release, like all great bottles, they benefit from extended aging in the cellar, 5-10 years usually to reach their peak, and can easily hold for 15-20 years or more (many of Didier’s first vintages still drink beautifully to this day!).\u003c\/p\u003e\n\u003cp\u003eSadly, tragedy struck on September 17, 2008, and Didier was killed when his plane crashed near Cognac. The world mourned the loss of one of its visionary winemakers who was 52 upon his death.\u003c\/p\u003e\n\u003cp\u003eDidier was survived by his son and daughter, Louis Benjamin and Charlotte. Both had grown up at the winery, and in recent years, Benjamin had worked alongside his father in the vineyards and cellar and had very much absorbed his perfectionist attitudes and practices. Nonetheless, there were enormous shoes to fill, and the wine world watched with quiet reserve to see whether there would be any questions about the succession of this great estate.\u003c\/p\u003e\n\u003cp\u003eThe wines at Domaine Didier Dagueneau deserve their rightful place among the great 'singular' wines of the world. Eric Asimov, in his obituary of the late Didier Dagueaneau in the The New York Times, summed it up well: 'Tasting a Dagueneau wine for the first time was a revelation. His Sauvignon Blancs had an unexpected purity and clarity to them. The flavors were intense but nuanced. It wasn’t the fruit that was piercing, as in so many Sauvignon Blancs, but the freshness and the focus. As powerful a personality as he was, his wines did not exalt the stature of the winemaker so much as the beauty of the terroir.'\"\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":46603112087739,"sku":"","price":135.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20250426123939.jpg?v=1745797731"},{"product_id":"les-capriades-pynoz","title":"Les Capriades \"Pynoz\"","description":"\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Pinot Noir + Pineau d'Aunis\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Loire, France\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage:\u003c\/b\u003e 2016\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture:\u003c\/b\u003e Organic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFining or Filtering:\u003c\/b\u003e None\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSulfur:\u003c\/b\u003e Minimal added\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p2\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003ePascal Potaire – caviste at the dawn of his career – worked for others for much of his winemaking life: for Noëlla Morantin in the Touraine and for Nicolas Renard in Vouvray. He began his own label in the early 2000s, and was joined by his good friend and business partner Moses in 2011. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eObsessed with balance, low alcohol, and high acidity, his mission became to bring the elegance and finesse of great Champagne to the world of naturally fermented sparkling wine. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eHappiest in the cellar, Pascal can be found daily monitoring his juice and maintaining his impeccable cellar, the quotidian tasks that make Les Capriades the pinnacle for méthode ancestrale sparkling wines. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMoses, a logistician before he entered the wine world, handles marketing, and is in many ways the public face of this domaine.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p3\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003ePascal and Moses are located within the Touraine appellation, in the town of Faverolles-sur-Cher.  Designated “négociant vinificateur,” they buy the majority of their grapes, which they harvest themselves from a handful of local organic growers around Faverolles.  The soils here feature silex and clay with limestone subsoil, which of course helps the wines attain their crunchy mineral backbone.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p3\"\u003e \u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":46649074090171,"sku":null,"price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_202505231819532.jpg?v=1748122422"},{"product_id":"les-capriades-piege-rose","title":"Les Capriades \"Piege Rose\"","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrapes:\u003c\/b\u003e Grolleau + Cab Franc + Cot\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRegion:\u003c\/b\u003e Loire, France\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVintage:\u003c\/b\u003e 2018\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eViticulture:\u003c\/b\u003e Organic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFining or Filtering:\u003c\/b\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\u003cb data-mce-fragment=\"1\"\u003eSulfur:\u003c\/b\u003e Minimal added\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes from the Importer:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003ePascal Potaire – caviste at the dawn of his career – worked for others for much of his winemaking life: for Noëlla Morantin in the Touraine and for Nicolas Renard in Vouvray. He began his own label in the early 2000s, and was joined by his good friend and business partner Moses in 2011. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eObsessed with balance, low alcohol, and high acidity, his mission became to bring the elegance and finesse of great Champagne to the world of naturally fermented sparkling wine. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eHappiest in the cellar, Pascal can be found daily monitoring his juice and maintaining his impeccable cellar, the quotidian tasks that make Les Capriades the pinnacle for méthode ancestrale sparkling wines. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMoses, a logistician before he entered the wine world, handles marketing, and is in many ways the public face of this domaine.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003ePascal and Moses are located within the Touraine appellation, in the town of Faverolles-sur-Cher.  Designated “négociant vinificateur,” they buy the majority of their grapes, which they harvest themselves from a handful of local organic growers around Faverolles.  The soils here feature silex and clay with limestone subsoil, which of course helps the wines attain their crunchy mineral backbone.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":46649084608699,"sku":null,"price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20250523182217.jpg?v=1748122023"},{"product_id":"karine-prelat-la-sourde-rose-des-riceys","title":"Karine Prelat \"La Sourde\" Rose des Riceys","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\u003eRiceys, Champagne, France\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\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003ePortlandian\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e5 days whole cluster maceration; Fermented and aged 10 months in stainless\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003e10 months\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFining or Filtering: \u003c\/b\u003eMinimal\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur: \u003c\/b\u003eminimal\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003eAfter marrying Julien Prelat and helping to grow his vineyard and name within Champagne, Karine inherited land from her family in Riceys, some small plots from which she has created three still wines that will serve as a counterbalance to Julien's own label. The thought is much the same - feel the Aube, and to feel the varietals, which in this case showcases the one blended wine from both labels, in addition to two still Pinot Noirs - one of which is the special Rosé des Riceys.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003e \u003c\/b\u003eIn 2019, Karine inherited 2 plots of vines from her parents, from which wine had never been produced by the family. The oldest vines dating back to 1971, the grapes had been sold to a Maison previously, but the vineyards, though small, were immediately put to work by Karine.\u003c\/p\u003e\n\u003cp\u003eIn the vineyard, the vines are green-harvested, limiting the number of clusters to 5-7 per plant; only in the warmest, sunniest vintages will wine be made from these vineyards, which are cool and planted to hard, kimmeridgian soils. South-facing plots provide decent exposure and good ripeness in the warmer years.\u003c\/p\u003e\n\u003cp\u003eThe Rosé will undergo a light carbonic maceration with whole clusters, fully vinified in stainless for maximum freshness. The Coteaux Rouge, entirely Pinot Noir as well, will be de-stemmed and pressed into neutral oak barrels for fermentation. The Coteaux Blanc, which is equal parts Chardonnay, Pinot Blanc \u0026amp; Petit Meslier is fermented in stone eggs, which provide a natural suspension of the lees.\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":46673036214459,"sku":"","price":104.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20250607155455.jpg?v=1750017689"},{"product_id":"karine-prelat-3-cepages-coteaux-champenois","title":"Karine Prelat \"3 Cepages\" Coteaux Champenois","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003eChardonnay + Pinot Blanc + Petit Meslier\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eRiceys, Champagne, France\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\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003ePortlandian\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eDirect press, then fermented + aged in 225L concrete eggs\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;\"\u003e10 months\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFining or Filtering: \u003c\/b\u003eMinimal\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur: \u003c\/b\u003eMinimal\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003eAfter marrying Julien Prelat and helping to grow his vineyard and name within Champagne, Karine inherited land from her family in Riceys, some small plots from which she has created three still wines that will serve as a counterbalance to Julien's own label. The thought is much the same - feel the Aube, and to feel the varietals, which in this case showcases the one blended wine from both labels, in addition to two still Pinot Noirs - one of which is the special Rosé des Riceys.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003e \u003c\/b\u003eIn 2019, Karine inherited 2 plots of vines from her parents, from which wine had never been produced by the family. The oldest vines dating back to 1971, the grapes had been sold to a Maison previously, but the vineyards, though small, were immediately put to work by Karine.\u003c\/p\u003e\n\u003cp\u003eIn the vineyard, the vines are green-harvested, limiting the number of clusters to 5-7 per plant; only in the warmest, sunniest vintages will wine be made from these vineyards, which are cool and planted to hard, kimmeridgian soils. South-facing plots provide decent exposure and good ripeness in the warmer years.\u003c\/p\u003e\n\u003cp\u003eThe Rosé will undergo a light carbonic maceration with whole clusters, fully vinified in stainless for maximum freshness. The Coteaux Rouge, entirely Pinot Noir as well, will be de-stemmed and pressed into neutral oak barrels for fermentation. The Coteaux Blanc, which is equal parts Chardonnay, Pinot Blanc \u0026amp; Petit Meslier is fermented in stone eggs, which provide a natural suspension of the lees.\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":46673036279995,"sku":null,"price":104.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20250607160957.jpg?v=1750017564"},{"product_id":"lassaigne-cuvee-sauvage","title":"Lassaigne \"Cuvée Sauvage\" Rosé","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003ePinot Noir, Chardonnay, \u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eMontgueux, Champagne, France\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2020\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\u003eChalk\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eFoot tread, then fermented in barrel. Second fermentation in tanks. \u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003e3 years, then disgorged\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\u003eNone\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer:\u003c\/b\u003e\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":46824768864443,"sku":null,"price":165.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/FullSizeRender_32ad4a0f-fc88-493d-919f-7b9bc4a7d301.jpg?v=1754862740"},{"product_id":"jean-yves-peron-vers-la-maison","title":"Jean-Yves Peron \"Vers La Maison\" MAG","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003eMondeuse + Gamay\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eVDF\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2023\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eBiodynamic\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003emacerate for 5 days in carbonic and the ageing is one year in 300-litre barrels.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003e1 year\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\u003eNone\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer:  \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eJean Yves Péron is a vigneron who trained with Thierry Allemand and Jean Lois Gripp in the Rhone and Bruno Schueller in Alsace, all winemakers who produce natural wines. He founded his winery in 2004. His vineyards are located at a high altitude in the French Alps and he cultivates organic plots of Jacquere and Mondeuse vines that are from 115 to 130 years old. The estates have mica and shale soils and are south-facing so that the grapes ripen optimally. He grows them without using chemical herbicides or fertilisers, and vinifies them with native yeasts. In the winery, he practices the philosophy of minimal intervention and his natural wines are first class wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis Jean-Yves Péron vers La Maison Rouge Rosé is a rosé wine from micro-plots lying at an altitude of 350 and 550 metres. These are old vines of the Mondeuse and Gamay varieties planted on clay-limestone and shale-covered limestone soils and cultivated without using any chemical products and only organic treatments. When the grapes reach optimum ripeness, they are harvested manually and taken straight to the winery. The grapes macerate for no more than 5 days and ferment spontaneously with native yeasts. The wine then spends a year in used oak barrels with its lees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is Jean-Yves Péron vers La Maison Rouge Rosé, a natural high-altitude rosé wine born in the Alps that expresses itself without needing any labels.\u003c\/span\u003e\u003c\/p\u003e","brand":"ZRS West","offers":[{"title":"Default Title","offer_id":46850091090107,"sku":null,"price":132.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/FullSizeRender_e3dfcb8c-5a40-4fca-a36f-cccd0f53f92e.jpg?v=1755755541"},{"product_id":"lassaigne-le-grain-de-beaute","title":"Lassaigne \"Le Grain de Beauté\" Clos Sainte Sophie 2018","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003eChardonnay \u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eMontgueux, Champagne, France\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2018\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\u003eChalk\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eDirect press, then fermented in barrels. Put into bottles in spring\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003e4 years, then disgorged\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\u003eNone\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003eIn the Côte des Bar region, in the village of Montgueux, the vines of Champagne Jacques Lassaigne draw their essence from a truly exceptional terroir. While the soils of the Aube region are primarily composed of Portlandian or Kimmeridgian clay-limestone, those of Montgueux are based on chalk. Managed with passion and skill by Emmanuel Lassaigne since 1999, these 4.7 hectares of family vineyards reveal all the richness of this unique terroir, often referred to as the Montrachet of Champagne.\u003cbr\u003e\u003cbr\u003eThe vineyard, planted primarily with Chardonnay and a small amount of Pinot Noir, is managed with the utmost respect for the environment, using a rigorous organic approach. No pesticides, chemical fertilizers, or synthetic products are tolerated in these vineyards, where natural grass cover is preferred and manual labor is systematic.\u003cbr\u003e\u003cbr\u003eThe manual harvest is the prelude to a natural, low-intervention winemaking process in the cellar. Each plot is vinified with precision, allowing each vintage to reveal its own unique identity. The wines undergo complete malolactic fermentation and are aged in single- or multi-vintage barrels for 12 to 24 months, before resting in bottles for 1 to 5 years, depending on the vintage and cuvées.\u003cbr\u003e\u003cbr\u003eThe result? Champagnes vibrant with emotion, character, and authenticity, true treasures of the vineyard that demonstrate the expertise and passion of an artisan winemaker. The minimally interventionist vinification process, aging on fine lees, and respect for the time required for each vintage give these champagnes remarkable complexity and elegance.\u003cbr\u003e\u003cbr\u003eThus, Champagne Jacques Lassaigne invites wine lovers to discover the very essence of the Montgueux terroir through vintages that celebrate with grace and subtlety the art of natural winemaking.\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":46892661244091,"sku":null,"price":250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/FullSizeRender_0c8693f6-517f-4590-80c3-2b81454e2e0b.jpg?v=1755753391"},{"product_id":"lassaigne-autour-de-minuit","title":"Lassaigne \"Autour de Minuit\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003eChardonnay \u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eMontgueux, Champagne, France\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2019\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\u003eChalk\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003eDirect press, then fermented in old vin jaune barrels. Put into bottles in spring\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003e3 years, then disgorged\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\u003eNone\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer: \u003c\/b\u003eIn the Côte des Bar region, in the village of Montgueux, the vines of Champagne Jacques Lassaigne draw their essence from a truly exceptional terroir. While the soils of the Aube region are primarily composed of Portlandian or Kimmeridgian clay-limestone, those of Montgueux are based on chalk. Managed with passion and skill by Emmanuel Lassaigne since 1999, these 4.7 hectares of family vineyards reveal all the richness of this unique terroir, often referred to as the Montrachet of Champagne.\u003cbr\u003e\u003cbr\u003eThe vineyard, planted primarily with Chardonnay and a small amount of Pinot Noir, is managed with the utmost respect for the environment, using a rigorous organic approach. No pesticides, chemical fertilizers, or synthetic products are tolerated in these vineyards, where natural grass cover is preferred and manual labor is systematic.\u003cbr\u003e\u003cbr\u003eThe manual harvest is the prelude to a natural, low-intervention winemaking process in the cellar. Each plot is vinified with precision, allowing each vintage to reveal its own unique identity. The wines undergo complete malolactic fermentation and are aged in single- or multi-vintage barrels for 12 to 24 months, before resting in bottles for 1 to 5 years, depending on the vintage and cuvées.\u003cbr\u003e\u003cbr\u003eThe result? Champagnes vibrant with emotion, character, and authenticity, true treasures of the vineyard that demonstrate the expertise and passion of an artisan winemaker. The minimally interventionist vinification process, aging on fine lees, and respect for the time required for each vintage give these champagnes remarkable complexity and elegance.\u003cbr\u003e\u003cbr\u003eThus, Champagne Jacques Lassaigne invites wine lovers to discover the very essence of the Montgueux terroir through vintages that celebrate with grace and subtlety the art of natural winemaking.\u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":46892665176251,"sku":null,"price":290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/FullSizeRender_fd408d97-5c5e-4295-99ae-311b73de0cd3.jpg?v=1755753253"}],"url":"https:\/\/www.buvonswine.com\/collections\/unicorn-wines.oembed?page=5","provider":"Buvons Wine","version":"1.0","type":"link"}