Failla Chardonnay Sonoma Coast
$79.99
A stunning white wine from the critically acclaimed Failla winery! Here's what Robert Parker's Wine Advocate has to say about the project: "The personal project of Ehren Jordan, who was the long-time apprentice at Turley Cellars. These are all elegant, cool climate, finesse-styled wines that were obviously influenced by European rather than New World models." Vinous gave the 2015 vintage a fine 88 points, and here's the review: "Lovely orchard fruit, citrus and yellow flower notes. This is a soft, understated style for the year, but there is good underlying depth and intensity backing up the fruit."
Pierre Huet Calvados Fine Pays D`Auge
$53.99
Egon Muller Scharzhof Riesling 2022
$137.99
Jean-Jacques Koch, Egon Müller's great great-grandfather acquired the Scharzhof estate from the "République Française" in 1797 after the French Revolution and the occupation of the West Bank of the Rhine River by the revolutionary government. The Scharzhofberg vineyard was likely planted by the Romans and belonged to the Monastery "St Marien ad Martyres" in Trier from its founding around 700 A. D. through the Middle Ages.
Egon Müller's vineyards are exposed to a northerly climate. Consequently, much depends on the vintage and on late harvesting. Regarding the winemaking process, however, Egon Müller's family's philosophy is based on the belief that the best wines are the ones that "make themselves". The Egon Müller-Scharzhof family lives in its own vineyards and oversees the day-to-day operation at the estate.
All of the family's wines are Rieslings. "Scharzhof" is their most basic wine. Qualitätswein by German legal standard, it is made of the grapes from their vineyards in Saarburg, Kanzem and Wawern and from the Wiltinger Braunfels and Wiltinger Kupp vineyards. The Kabinett wines, made from ripe grapes with low alcoholic content constitute the backbone of the production.
At the Scharzhof they favour a traditionally minimalist approach to winemaking. Their work continues to be based on the quality-driven philosophy of the late Egon Müller III.: "One hundred per cent of the quality of a wine is generated in the vineyard. It is impossible to reach even 101 per cent in the cellars but it is a great achievement to pack the full potential of the vines into a bottle".
They believe that it is the quality of their vineyards that allows them to produce the best grapes and they go to great lengths to fully exhaust this potential.
Their Northern climate is characterised by great annual fluctuations, which means that every year is full of new challenges. However, the foundations remain the same:
- Old vines of which some have ancient roots that originate from the 19th century.
- Low yields that never exceed 60 hl/ha and frequently are as small as 30 hl/ha.
- Intensive ploughing up to six times a year.
- Very restrained use of chemicals: no chemical fertilisers, no herbicides, no insecticides and as few fungicides as possible.
Content courtesy of http://www.pfv.org
Lustau Fino Sherry Jarna
$38.99
This Fino Sherry from Lustau is made with the Palomino grape. It is aged for four years in casks with a layer of yeast on top called Flor, which keeps the aging sherry from oxidizing. 15% ABV.
From The Producer
"Pale straw colour with greenish reflections, bright and clean. This is a Jerez style Fino: fresh, mineral and pungent on the nose with almonds and bakery notes. Dry and crisp on the palate, yet rich and with a full finish.
Aged under a veil of yeast, called “flor”, in Bodega Las Cruces in Jerez de la Frontera. The inland climate in the town of Jerez de la Frontera provides a more rounded and fuller style of wine."
Belching Beaver Peanut Butter Milk Stout
$4.99
Dark, rich and silky. This nutty beauty is brewed with lactose and oats for that round and silky feel. Dense and smooth, and dangerously easy to drink.
Belching Beaver resides in San Diego, California.
Barolo Chinato Cocchi
$69.99
Love Fernet Branca? Then try this. Cocchi's Barolo Chinato isn't for everyone, but for those of us who appreciate the natural flavour that gives tonic water its distinctive taste, a sip of this will make your day. Quinine bark, rhubarb, gentian and secret spices make this pleasantly bitter drink a winner.
Mezcal Vago Mexicano
$134.99
Glutenberg Gluten Free Stout Single
$5.49
A gluten free stout! Roasty grains with dark roast coffee flavours on a medium bodied stout. more burnt toast and a moderately bitter finish.
Calvados Adrien Camut 6 YO
$109.99
The Adrien Camut 6-year-old Calvados is a perfect aperitif to serve on ice or pour on top of a French vanilla ice cream. It's like apple-scented Cognac and would also provide the perfect end to a great meal.
About Adrien Camut
Adrien Camut is a family producer of Calvados, a type of brandy made from apples in Pays d'Auge AOC. The firm dates to the 1800s and has been passed down from father to son over the generations.
Details below from calvadosonline.com:
About the Apples: "About 25 different varieties of apples are grown on the 110 acres property of the Camut family and all of them are going into the making of Calvados Camut. The upkeep of the grass under the apple trees is traditionally and exclusively performed by the cows who also bring the necessary fertilizer. No chemical product is used, the farm is run biologically. Only the oldest and most rustic types of apples are grown, they have been selected for their quality, not their profitability. The Camut family have their own tree nursery, allowing them to perfectly control the varieties of apples grown and to replant apple trees every year in March."
About the Distillation: "The distillation The apples are mashed and the juice is stored in a tank so that the fermenting process begins and the sugar changes into alcohol, slowly and naturally of course. The cider obtained from this fermenting process rests in oak barrels for ten months before being distilled in September, as wanted by the Norman tradition since centuries, whereas some other calvados producers distill their cider only a few weeks after the apples are harvested... During the first two years, the eau-de-vie is going from one oak barrel to another, so that oxidation and elimination of volatile alcohols can happen. The oak barrels used are about 50 years old and help the calvados to gain body, complexity and a wonderful colour. After two years, the now called "Calvados Pays d'Auge" is transferred into larger wooden tuns filled up to 2/3 to leave room for oxygen. The cellar has no insulation, the temperature range is good for the aging process. About 5% of the calvados will evaporate every year, the famous Angel's share..."
The Maturation: "During the first two years, the eau-de-vie is going from one oak barrel to another, so that oxidation and elimination of volatile alcohols can happen. The oak barrels used are about 50 years old and help the calvados to gain body, complexity and a wonderful colour. After two years, the now called "Calvados Pays d'Auge" is transferred into larger wooden tuns filled up to 2/3 to leave room for oxygen. The cellar has no insulation, the temperature range is good for the aging process. About 5% of the calvados will evaporate every year, the famous Angel's share... When it's time to bottle the Calvados Camut, no sugar or artificial colouring is used, there is no filtration either, the calvados is directly bottled and labelled by hand."