The flagship wine of the single-vineyard efforts at Saumaize-Michelin. They own a single 1.65 hectare parcel and the oldest vines are nearly 100 years-old. It’s located on the back side of the Roche de Vergisson, a very sunny area. The wine typically has supple fruit with dazzling minerality,...

This is one of the only Pouilly-Fuisse that Saumaize-Michelin makes from the village of Solutre. They have a .25 hectare parcel with south east exposure and 45 year old vines. The vines are at about 300 meters altitude compared to Vergisson where the average is 370 meters high. The subsoil here is...

44% proof. Aged 6-12 months in medium charred American white oak and French oak barrels.

100% Cabernet Franc from Auten and Barrow Vineyards - vines from the hillside Barrow Vineyard off of Seneca Lake are approximately nine years old, the older vines at Auten were planted in the late 1990's. The hand harvested grapes are partially de-stemmed, crushed and fermented with whole clusters...

White Horse is Bloomer Creek's light-hearted tribute Cheval Blanc, the great Saint-Émilion blend of Cabernet Franc and Merlot. The Cabernet Franc for White Horse comes from Bloomer's Auten and Barrow Vineyards (vine age ranges from 9-25 years), the Merlot comes from Barrow Vineyard and was planted...

Domaine de la Pirolette makes two single-vineyard wines, each showcasing a different terroir found within Saint-Amour. The "Carjot" comes from blue volcanic soil and is vinified in four barrels and one egg, a fifty-fifty blend. The "Carjot" feels a bit more structured and spicey than the "Poulette...

The first wines Eduardo Soler made under the name Ver Sacrum in 2013 were sourced from an old vineyard planted in 1947 of Garnacha and Mourvedre in Barrancas, Mendoza. Don Carlos, the old-timer who owned the 3 hectares of vines Eduardo found was giving up on the place, finding it too difficult to...

A field blend of 70% Grenache Noir, 15% Monastrell, and 15% Syrah. Grapes are left 50% whole cluster and cofermented in concrete eggs. Aged 8 months in French oak and one year in bottle.

100% Ugni Blanc and 100% Borderies fruit. Double-distilled in an alembic still; 15% of the batch is aged one year in new oak, the rest is aged in neutral oak for 12 years. No filtration, no caramel, no sugar added. An unconventional bottling, this shows very few oak aromas; precise, pure, and...

100% Ugni Blanc; Estate Vineyards in the Fins Bois region of Cognac  Red Clay and Limestone soil. ABV: 40.0 % Aged 17 years in oak cask Never blended. Always bottled from single barrels. Each bottle is labeled with cask number and bottle number. This release is from 4 barrels. Vintage 2010 No...

Cabernet Sauvignon from Grillos Cantores, a 25-acre vineyard planted in 1993 on alluvial soils at an altutude of 1380 feet. Farmed lutte raisonée. After a 10-day cold soak, the wine was made in a combination of concrete and stainless steel; and aged 18 months on the lees. Bottled lightly filtered.

92% Pinot noir and 8% Cinsault. Sourced from Pucalan and Larqui vineyards (about 10 acres total). Viñedo Larqui was planted in 1998 on paleozoic calcareous and sandy soils; Pucalan, planted in 2008, has granitic soil. Both are farmed lutte raisonée. After a 10-day cold soak, the wine was made in...

100% Moscatel Blanco from 30 year old vines. The grapes are destemmed and fermented in 2,000L concrete eggs on the skins. Maceration takes five to seven days. The wine is then drained and placed back in 1000L eggs to finish fermentation. Aged for seven months.

A blend of White Criolla varietals from tiny family vineyards in Barreal and Hilario in San Juan, Argentina, at very high altitudes (4900ft - 5700ft). Vines are planted in alluvial soils and range in age from 50-100 years old. Grapes are hand harvested, destemmed and fermented with indigenous...

A throwback to the original American dry cider; made with a higher concentration of heirloom and bitter cider apples. Aged it on the lees for 10-12 months, and then lightly carbonated. It walks a tightrope of finesse and intensity. Its clean, crisp mouthfeel is balanced by bitter notes and a spine...

Fermented slowly for about 2-3 months. When the cider reaches just the right amount of sweetness, fermentation is halted; the cider is then filtered, lightly carbonated, and bottled. This is as close as you can get to biting into a freshly-picked New York apple. Tart apple flavor, bubbles, a touch...