Sourced from 2.1ha of different parcels (mainly the crus of Cerrati and Meriame) all located in the village of Serralunga d'Alba, at altitudes of 360-400m above sea level; the vineyards have south-east and west exposures, and are composed mostly of calcareous and tufaceous soil. Cover crops such...

6/750ml 100% Nebbiolo from La Morra. The vines grow at 370-420m in silty clay soil, subalkaline, with very little organic matter. 30% of vines are 60 years old, 70% of vines 15 years old.  

A selection from Gagliardo’s 0.56ha plot in Fossati, from the comune of Barolo side of the cru. Harvest was on October 12th. Macerations lasted 12 days. Aging was in a four 228L neutral French barrels (seven years old) for 30 months. 1,088 bottles made.  

A selection from Gagliardo’s 0.86ha plot in Lazzarito, from the village of Serralunga d’Alba. Harvest was on October 11th. Macerations lasted 12 days. Aging was in a single French oak botte of 2000L for 30 months. 2,376 bottles made. Gagliardo’s plot within the cru is historically known as Preve....

Gagliardo owns 1.30ha of Mosconi in Monforte d’Alba. Most of the fruit goes into the ‘Gianni Gagliardo’ blended bottling, but a small selection of the best fruit makes a single-cru Mosconi. Harvest was on October 10th. Macerations lasted 12 days. Aging was in a three 228L neutral French barrels (...

Schiavenza’s 0.9 hectares in the Prapò cru are located at 350m above sea level, with southeast exposure; the vines were planted in 1993.  Of all their crus, this is the one in which the soil is most representative of Serralunga: its high percentage of light-colored limestone naturally limits yields...

In select vintages, Schiavenza will make a Barolo Riserva from either Prapò or Broglio.  Of all their crus, Prapò is the one in which the soil is most representative of Serralunga: its high percentage of light-colored limestone naturally limits yields and results in wines that need time in bottle...

We currently have many full barrels of rum aging in our New Orleans warehouse and have begun releasing single barrel expressions which all have their own unique characteristics.

In 2013, Bloomer Creek purchased a vineyard, abandoned for over 30 years, on the east side of Seneca Lake. The high rocky hillside was planted to eight acres of vines; Riesling, Cabernet Franc and Merlot. Vinified from extended skin-contact and spontaneously fermented in stainless-steel, this 2017...

The Beau! Beaujolais comes from a forty year-old high-density vineyard. Fermentation is traditional, 100% whole-cluster. The whole bunches are not destemmed and go into vats after a maceration of 6-8 days. The wine is aged in stainless steel or cement vats until bottling in the Spring.

100% Gamay from the south of Beaujolais. The Beau! strikes a nice balance of fruity strawberry notes with a saline minerality on thefinish.

A textbook blue stone Brouilly style Beaujolais-Villages. Beautiful purity of gamay noir fruit meets cement ageing, showcasing the unique expression of Beaujolais.

The original Benrinnes was sited almost a mile south-east of today’s distillery. Built on the Whitehouse Farm in 1826 by Peter McKenzie, the distillery was completely destroyed just three years later, after a great flood laid waste to the buildings. In 1835, a new distillery was built, sited on the...

Sourced from all of the estate's parcels, as each plot has at least some white grapes in it. Vineyards were planted between 1959 and 1999 at 6,000 plants/ha.  In 2018, the blend is essentially equal parts Cortese, Favorita, and Timorasso, with trace elements of Moscato Bianco and Giallo.   Aside...

40% Ginestra, 40% Biancatenera, and 20% Pepella. The grapes come from 5 different parcels totaling 1.2 hectares, between 270 and 600m, with soil rich in volcanic pumice. The vines are planted in pergola and range from 25-100+ years old. The Harvest was on September 22, 2017 at very low yields of 2,...

85% Trebbiano Spoletino/15% Grechetto. From biodynamically farmed, certified-organic, hand-harvested estate fruit. Fermentation occurs with native yeasts in open-topped tank with no temperature control and no sulfur. The Trebbiano is macerated with the skins for two days; the Grechetto sees no skin...

Native fermentation. Two barrels produced. Aged in 100% new oak barrels for 24 months. 30-45 g/L sulfur added at bottling.   

The picturesque Pitlochry-based distillery lies close to Edradour and is unconnected with the simarly spelt town, Blair Atholl. Blair Athol changed hands several times during the 1800s and eventually closed in 1932. A year later the distillery was acquired by Arthur Bell and Sons and today as much...

44% - Cooked in stone ovens and extracted by roller mill.. Fermented in stainless steel with natural yeast and distilled twice in stainless steel still w/copper coil. Pure agave flavor and easy drinking.

The fruit comes from a mix of old and young vines. Aged in large wooden barrels of 2400L.