| HERE ARE A FEW OF OUR NEW FAVORITE WINES
FOR THE SUMMER SEASON 🤩🥳🤩
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| Champagne Gonet was founded in 1802, though the estate’s modern-day story began in 1973, when Michel took control of the domaine. The estate’s 40 hectares of vines stretch across some of Champagne’s best-known Grand Cru villages and are rooted in the region’s signature chalky soils. The (100%) Chardonnay for this wine comes from the Grand Cru of Le Mesnil sur Oger, leading to a mineral-driven wine noted with flavors of citrus, honey, & brioche.
$65
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| The soft, ochre-tinged color is highly evocative of the sun-soaked Provençal countryside. Full of fruit with a touch of spice and citrus peel— balanced and structured.
$34
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| Gavoty’s “Grand Classique” combines Grenache and Cinsault in roughly equal proportions, with Carignan playing a minor role which varies based on the vintage’s character. Rather than being pressed immediately after harvest by rote as many Provence rosés are, “Grand Classique”—as well as “Clarendon” below—macerates for several hours before pressing, and the saignée and first-press juice are vinified separately.
$26
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| Straw yellow color with green shimmers. Intense aroma, rich with notes of flowers, fruity with hints of citrus. Good structure and acidity with delicate mineral undertones.
All grapes are hand-harvested late September into early October and only 40 percent of the harvested grapes are used to produce Buglioni’s wines.
$25
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| The color is pale yellow with greenish tints. Intense rich, delicate, fruity on the nose with hints of orange blossom and ripe apple. On the palate is harmonious with pleasant acidity, aromatic persistence, and aftertaste of anise and almond. |
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| Of the Padelletti’s six total hectares planted, two hectares are devoted entirely to the production of Rosso di Montalcino. The maceration for the Rosso is at a minimum 14 days but can be up to 21 days, depending on the character of the vintage. It is aged for six to twelve months in large French oak barrels.
$40
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| The Luigi Oddero estate possesses 35 hectares in La Morra, an acclaimed zone of Barolo known for producing some of the region's most elegant and perfumed wines. Fermented just like Oddero's 'Tradizionale' Barolo, with fermentation occurring in stainless steel and aging taking place in older oak, this is the essence of Nebbiolo and the essence of La Morra Barolo. The Convento '16 is a lightly bricking cherry in the glass when the bottle is first opened but fills out into a brilliant, deep, clear red hue after an hour of air. It begins distinctly minty, with raspberry and red plum. A little clove and milled coffee bean waft over a woodsy smell of stripped bark. |
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