375ml (Half Bottles)
3000ml (Double Magnums)
Brunello di Montalcino
Agricola San Felice
Braida di Giacomo Bologna
Canalicchio di Sopra
Cascina La Barbatella
Case Basse di Soldera
Castello dei Rampolla
Castiglion del Bosco
Dal Forno, Romano
Fattoria di Fubbiano
Poggio di Sotto
Porta del Vento
Produttori del Barbaresco
Rocche dei Manzoni
San Giusto A Rentennano
Tenuta San Guido
You are here:
Price: Low to High
Price: High to Low
10 per page
20 per page
40 per page
60 per page
100 per page
Tormaresca Chardonnay Pietrabianca 2013 750ml
Nimble and radiant, the ’13 Chardonnay Pietrabianca bursts with sappy stone, crisp orchard, and bright citrus fruits, all framed by pressed white flower petals, crushed volcanic rocks and a kiss of baking spices. This wine almost skips across the palate, layering its sweet inner perfume on a backdrop of savory minerality; it’s a delicious, compelling Puglian white for near or mid-term drinking. This organically grown blend of 90% Chardonnay and 10% Fiano derives from Tormaresca’s Bocca di Lupo holdings in Minervino Murge. Each grape varietal ferments separately in temperature-controlled stainless steel, and while the Fiano wine ages in stainless steel, the Chardonnay wine ages in barrique for five months; then the wine is blended and aged in stainless steel for six months before release.
Fuligni Rosso di Montalcino Ginestreto 2013 750ml
Juicy cherries and berries, warm spices, citrus zest, crushed wildflowers and a touch of earth cavort in the nose of this ’13 Rosso di Montalcino. Balancing bright acidity with chewy tannins, this Rosso is pure joy to drink, and it gives a delicious preview to this intense vintage. A single-vineyard Rosso di Montalcino, this wine is crafted from Sangiovese Grosso sourced from the Ginestra vineyard, which gets its name from its thickets of yellow-flowered bush. After temperature-controlled fermentation, this wine ages in both Slavonian barrel and oak tonneaux for several months before bottling. Fewer than 800 cases produced.
Soter North Valley Highland Rose 2014 750ml
No shrinking violet, this Rosé from Oregon’s Willamette Valley this beautiful Pinot Rose that bursts with tart berries, hints of brioche and vanilla. Crafted from 80% Pinot Noir, and the remainder Chardonnay and Gewürztraminer, this wine offers complexity, fantastic aromatics and the kind of minerality that winemaker Tony Soter and Oregon have grown famous for. And outstanding match with anything from antipasti to pasta and lean red meats, this wine is also a tremendous value at its price point.
Antinori Guado Al Tasso Il Bruciato 2014 750ml
Ripe red and blue fruit bursts from the glass, mingling with espresso, milk chocolate, grilled herbs, river rocks and baking spices. The palate of this vibrant '14 Il Bruciato is silky with tannins, and it culminates in a nicely mineral finish. In 2014, the Il Bruciato is a blend of 55% Cabernet Sauvignon, 35% Merlot and 10% Syrah, and Antinori uses meticulous protocol to craft its Il Bruciato, the entry-level wine for Antinori’s Bolgheri estate, Tenuta Guado al Tasso. Grapes ferment in temperature-controlled stainless steel, using lower temperatures for a portion of the grapes, and malolactic fermentation is split between tank and barrels; the wine ages in barriques for seven months and four months in bottle before release.
Le Mortelle Botrosecco Maremma Toscana IGT 2013 750ml
2013 saw classic weather in Toscana with a delayed budbreak, a temperate spring, and a textbook gorgeous summer and harvest season; this ’13 Botrosecco reflects its benchmark year in its tension, texture and structure. A spicy, juicy, intense Super Tuscan, the ’13 Botrosecco layers its succulent red fruit on a bed of white pepper, fresh-cut herbs, underbrush and crushed flowers. Holding its sweet fruit in tension with its savory spices, this wine caresses the palate with a velvety feel as it builds to a vibrant finish. This blend of 60% Cabernet Sauvignon and 40% Cabernet Franc ferments in temperature-controlled stainless steel tanks; the wine ages for a year in oak barrels and rests in bottle for a few months before release.
Cornarea Roero Arneis 2015 750ml
A great alternative to Chardonnay or Sauvignon Blanc, this dry, crisp Arneis captures the best of these great varieties have to offer, while adding a decidedly Piemonte spin. Aromatic and vibrant, the 2015 Cornarea Roero Arneis bursts with grapefruit, green pears, underbrush, crushed river rocks and white flowers. This wine echoes these notes on the complex, surprisingly weighty palate, and a kinetic acidity and vibrant saline minerality propel it to a lingering, persistent finish. Deriving from organically tended vines grown in mineral-rich sandy soils, the grapes macerate in whole bunches, and the wine ages entirely in neutral stainless steel to preserve terroir. Food-friendly and surprisingly sturdy in structure, this Roero Arneis can accompany a wide range of foods, from Vitello Tonnato to Robiola cheese to BBQ or shellfish; it’s an ideal anytime, anywhere white!
Le Mortelle Botrosecco Maremma Toscana IGT 2014 750ml
A mild, cool 2014 growing season gave the grapes for this Bordeaux-style blend a long hang time, allowing them to ripen fully while retaining freshness. This is an exceptionally elegant Botrosecco bottling, layering its succulent red and black fruits with forest floor, peppery spices, saline minerals, cigar wrapper and fresh loam. Caressing yet vibrant, this wine unfurls savory notes on the palate, complemented by sweet tannins and a velvety mouth-feel. This blend of 60% Cabernet Sauvignon and 40% Cabernet Franc ferments in temperature-controlled stainless steel tanks; the wine ages for a year in oak barrels and rests in bottle for a few months before release.
Antinori Guado Al Tasso Il Bruciato 2015 750ml
The product of a warm growing year with reduced yields, the ’15 Il Bruciato almost hugs you with its geniality, yet it retains a nicely acidic zing to whoosh it across the palate. Fistfuls of red and blue fruits, warm baking spices, fresh loam, kisses of underbrush, flower petals and pencil lead, and a spritz of blood orange mingle in this open-knit wine. You can drink this muscular Il Bruciato now, but a year in the cellar will mellow its chewy tannins and integrate its parts into a seamless whole. A blend of Cabernet Sauvignon, Merlot and Syrah, Il Bruciato is the entry-level wine for Antinori’s Bolgheri estate, Tenuta Guado al Tasso. Grapes ferment in temperature-controlled stainless steel, using lower temperatures for a portion of the grapes, and malolactic fermentation is split between tank and barrels; the wine ages in barriques for seven months and four months in bottle before release.
Dante Rivetti Barbera d'Alba Superiore Boschi 2012 750ml
Reflecting the estate’s choice to let its Barbera grapes ripen a little extra, Rivetti’s ’12 Barbera d’Alba Superiore Boschi has a little more of everything-- more concentration, more depth, more intensity, and more cherry-and-berry Barbera flavors. Framing its red and blue fruits with warm baking spices, bitter almonds, vanilla, fresh earth, and a kiss of grilled herbs, this Barbera delivers complexity and nuance in a nicely hefty, satisfying palate. Deriving from the best old-vine fruit from the estate’s clayey Boschi vineyard, the super-ripe grapes ferment for eight days in temperature-controlled stainless steel, and the wine ages for a year in barrel followed by a year in bottle before release.
Fontodi Chianti Classico 2015 375ml
In any vintage, Fontodi Chianti Classico is pure pleasure, but in 2015 it’s outstanding. Ruby red in the glass, this mono-varietal Sangiovese wine speaks equally of Tuscan terroir, tradition and history. From its bouquet of rain-spattered flowers and cherries, to its palate of frutti di bosco and earth, this organically produced Chianti Classico is a classic, timeless rendition of Italy’s favorite food-friendly wine, and its piquant acidity, juicy fruit, and smooth tannins make it a timely addition to any dinner table. Deriving from multiple vineyard sites in most vintages, in 2015 this Chianti Classico includes grapes usually designated for Flaccianello, making it perform like a “baby Flaccianello.” Sangiovese grapes ferment for two weeks with natural yeasts in temperature-controlled tanks, and the wine ages in barrels for eighteen months before bottling.