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Bruno Giacosa Barbaresco, Dugat-Py Burgundy, and André Clouet Champagne!
June 5, 2018
A Note from Sergio

Bruno Giacosa, who passed away at the beginning of this year, was famously humble. He grew up making wine with his parents, who were taught by their parents, so his love for Piemonte's traditions, its grapes, its soil and its wines was in his blood. You could argue that Giacosa was born into his magic with traditional Barolo and Barbaresco, but I think it's more a mix of his upbringing and his own rare talents. Regardless of whether you want to understand Bruno's abilities as stemming from nature or from nurture, his wines are beautiful evocations of their grapes, their lands, and their maker.

Today, I'm very proud to bring back a recent Giacosa release, Bruno's unusual 2014 Barbaresco. Giacosa is most famous for his cru Barbaresco Asili and Barbaresco Rabajà that are bottled under his Azienda Agricola Falletto label (as well as its Barbaresco Santo Stefano, made under the Bruno Giacosa label), but the wine offered today is one that the Giacosa estate has made only a handful of times in the past. A blend of grapes from the youngest vines in Asili and Rabajà, this remarkable Barbaresco is compelling, age-worthy and gorgeous--traits that embody a Giacosa Barbaresco.

Along with this outstanding recent Giacosa release, I'm delighted to present a pair of wines that, though French, are united by the excellence and traditional streak of Giacosa's Barbaresco. First, there is Dugat-Py's altogether thrilling 2010 Mazis-Chambertin Grand Cru, a silky, powerful rendition of the benchmark vintage. And finally, there's André Clouet Cuvée 1911, a non-vintage Champagne made in the age-old solera method that blends vintage wines together to create a harmonic whole. Open one of these wines with someone who cares about timeless elegance--they'll appreciate it, and you!

Enjoy!

Today's Featured Sections Include:

1. Spotlight on Excellence: Bruno Giacosa's Classic, Muscular 2014 Barbaresco
2. Only At IWM: Dugat-Py's Rich, Complex 2010 Mazis-Chambertin Grand Cru
3. Time Sensitive Offer: Celebrate with André Clouet Cuvée 1911
4. Wine Events: Upcoming June Wine Tasting Events

My Best,
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Sergio Esposito
Owner/Founder
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Andre Clouet Champagne Cuvee 1911 NV
Andre Clouet Champagne Cuvee 1911 NV 750ml
Price: $99.99

Bursting with tropical and citrus fruits, toasted brioche, crushed roses, a kiss of spice and a sophisticated core of saline minerality, this Champagne marries power with finesse thanks to its mousse-like texture that’s backed with bracing acidity. This is a serious Champagne that begs to be sipped from a Burgundy glass, yet it’s so food-friendly that you can enjoy it from the meal’s beginning to its end. Cuvée 1911 respects an old Champagne tradition of blending multiple vintages that few houses practice these days; for this Champagne, Clouet blends multiple vintages; its current release uses a blend of half 2008 vintage with the remainder a solera blend of old reserve wines. Cuvée 1911 commemorates the year riots broke out in the Champagne region as the local farmers rebelled against the larger houses, as well as the number of bottles André Clouet makes each bottling. This mono-varietal Pinot Noir Champagne is a blend of the estate’s best reserve wines dating from 2001; the wine ages sur lie in bottle for about seven years before it receives a low 6-grams per liter dosage. more info
Dugat-Py Mazis Chambertin Grand Cru 2010 750ml
Dugat-Py Mazis Chambertin Grand Cru 2010 750ml
Price: $899.00

Classic, expressive, and stunning, the ’10 Mazis Chambertin is a master class in winemaking. Awash in spice and earth, this ’10 Mazis Chambertin bursts with red and blue berries, sauvage notes, smoky minerals, and tantalizing underbrush in a broad-shouldered and muscular profile. This wine swaddles the palate with velvety tannins as it builds to a lingering, lasting finish--this wine rewards Burgundy connoisseurs with near perfection. Deriving from the domaine’s tiny Mazis Chambertin parcel of 70-year-old vines grown in clay and limestone soils, the grapes fermented with whole clusters, and the wine aged in barrique; in 2010, Dugat-Py made fewer than 80 cases of this intense, sinuous Burgundy. more info