Aveleda Fonte Vinho Verde
$17.99
Oh, yeah. Great price, great wine. A super fresh patio sipper that's made for drinking with good friends on hot days. Made from indigenous grapes local to Vinho Verde including Loureiro, Arinto, Trajadura and Fernão Pires. One of Portugal's most famous wine styles, Vinho Verde is clean and crisp, with a slight tingly effervescence. Serve chilled with seafood.
Notes From The WInery
"Aveleda Fonte White is a blend made from indigenous varieties from the Vinho Verde Wine Region. The night harvest allows the grapes to keep their freshness and, consequently, preserve their aromatic properties. When arriving at the vinification center, the grapes undergo soft pressing at low pressures. The alcoholic fermentation happens in stainless steel vats under strictly controlled temperatures to preserve the most typical aromas of the varieties. Fermentation happens in contact with lees in order to keep the freshness of the wine."
Quinta Escrita Douro White
$34.99
One of the Douro's top producers of table wines! This wine is a blend of regional grapes, including Rabigato, Verdelho, Alvarinho, and Viognier. While the Douro is particularly renowned for its Ports, of course, it is also home to many fantastic table wine producers, such as Rui Roboredo Madeira, the maker of this white blend. Serve chilled with seafood, maybe a plate of grilled calamari with oregano.
Producer Description
"Quinta da Pedra Escrita estate is located in Freixo de Numão - Douro Superior, with an average altitude of 575 meters. The windy and dry soils of the Estate are predominantly of granite, sandy and very poor in nutrients. Here I grew my first vineyards, always believing that the granite soils give us wines with highly complex aromas and great longevity, like in the old times."
- Rui Roboredo Madeira, owner and winemaker
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
Domaine Tempier Blanc
$94.99
Limit of one per household
A blend of Clairette, Bourboulenc and Ugni Blanc; characterized by minerality, freshness, citrus fruit white blossoms. This white can be enjoyed now and up to 8 years from the vintage should you wish to experience the wine as it develops in bottle.
White wine accounts for just 3% of Domaine Tempier’s total wine production. It is made from grapes grown on the estate’s finest vineyards which benefit from limited exposure to sunshine. This results in the grapes ripening slowly which allows the wine to mature with good balance after spending 8 to 10 months in oak casks.
Foradori Nosiola
$66.99
At the age of just 20 Elisabetta Foradori (above) found herself in charge of the family winery, based in the foothills of the Dolomite Mountains in Trentino, way back in 1984. It’s been quite a journey for her, and over time she has moved in a more natural direction, looking to get the ultimate expression of the place and the main variety here, Teroldego.In pursuit of this expression, she converted to biodynamics in 2002, and was certfied in 2009. There are 28 hectares of vines here, with three-quarters of this Teroldego (they did a mass selection and so now have 15 different clones, plus grew some from seeds), plus Manzoni Bianco (a cross of Pinot Blanc and Riesling), Nosiola and Pinot Grigio, with production around 150 000 bottles a year. These vineyards are surrounded by mountains, and there are two main soil types: calcareous clay and alluvial. While many in the region grow on a high-yielding pergola system, most of her vines are vertically trellised. Since 2012, Emilio, one of her four children, has worked with her, and she has gradually taken a more natural direction. Part of this direction is a move towards using clay. Elevage is in a mix of large wood (oak and acacia), and increasingly these clay amphorae (tinajas from Spain, which are unlined). Jamie Goode
Nosiola is an ancient grape variety native to Trentino, at one time planted widely throughout the region but whose cultivation is now restricted to the Valle dei Laghi and the hills above Trento and Pressano. It is a variety that gives a strong expression of its character only when grown in poor soils, giving rise to wines of great delicacy and longevity. A varietal that is traditionally fermented on the skins. Foradori's Nosiola is aged 8 months on the skins in amphora. We love this Nosiola for its brightness, slight tannic grip, wild-flower and savory characteristics.
Bodegas Baron-Micaela Manzanilla
$33.99
"These are wines from musts of the palomino variety, obtained by gentle pressure and subjected to complete fermentation. The subsequent header at 15% vol. promotes biological aging, which must be carried out entirely in wineries located in Sanlúcar de Barrameda. The special microclimatic conditions of our winery located at the mouth of the Guadalquivir River, encourage the development of a flower veil with very peculiar organoleptic characteristics. This biological aging lasts for a period of three to four years and is carried out in American oak barrels through the traditional system of criaderas and solera. "Pajizo pale. Clean and intense nose with attractive notes of fresh grass, fruit and depth. The palate is fresh, with mild bitterness, very good acidity, with a simple but pleasant passage through the mouth."
Peter Wetzer Solmo Furmint
$41.99
"Peter Wetzer grew up in a winemaking family, and while he studied the world of wine he came to realize he vastly preferred the wines that were made more naturally. In 2007 he purchased five different vineyards around the town of Sopron, in the northwest part of Hungary. Sopron was formerly the capital of Burgenland, so it is not surprising that the Kékfrankos (Blaufränkisch) variety is so commonly found here. Peter works Kékfrankos on five different vineyard sites comprising 2.5 hectares and additionally has 1 hectare of furmint vines he planted himself near the Ság volcano, and another hectare of vines from a few different varieties like Pinot Noir. He works to have very healthy soil, with natural biodiversity, and minimum spraying with copper sulfate and a nettle tincture he makes. He believes in minimal intervention in the vines, never tilling the soil or trimming the leaves. All grapes are hand harvested, and the vineyards are all fermented separately."
"The grapes for this cuvée come from the eastern side of the Somló volcano. Soils here are Basalt, Tuffeau, and Loam as one might expect. The grapes are crushed by foot and then whole cluster pressed in an ancient and tiny hand cranked basket-press. The wine then ferments in neutral puncheon over the fall and winter. Once the wine is dry it gets racked into stainless steel for five months. A small amount of Sulphur is added at bottling." Juice imports
Rabl Gruner Veltliner Loess
$27.99
Rudi Rabl comes from a winemaking tradition that dates back to 1750. The love for nature and grapes, the ecological work in the vineyard with herbal plants and the knowledge of the professional processing ensure an excellent quality of the different types of wine. In the basement, modernity is combined with traditional values. Ecology is an important factor and the winery has been certified as “Sustainable Austria” since 2015. Among the highlights of the awards in recent years is the “White Winemaker” of the Year 2019 at IWSC in London, the two Decanter Trophy Winners Grüner Veltliner Dechant and Riesling Steinhaus, as well as the 2017 regional winner in the Riesling and Sauvignon Blanc categories. In addition, the winery was awarded “Winery of the Year” in Kamptal.
Saint Veran Chateau de Fuisse
$41.99
The VINCENT family—owner of Château Fuissé for five generations since 1862—assures the continuity of the domaine. Thanks to the transmission of the family’s savoir-faire gained over three centuries, each generation has added land, improved quality and enhanced the worldwide renown of the wines of Château de Fuissé.The Saint-Véran vineyards are located in the north of the appellation and are adjacent to Pouilly-Fuissé. Limestone and clay soils in this appellation yield wines that are at once firm, rich yet vibrant and pure with great minerality.