{"title":"Club Member Discount Collection","description":"\u003cp\u003eMember exclusive wines at privileged prices for our valued club members.\u003c\/p\u003e","products":[{"product_id":"somm2406-mtnvbdb-750","title":"MV Michel Turgy, Champagne Grand Cru Blanc de Blancs “Réserve Selection”","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe winemaker\/proprietor at this six-hectare estate is Jean-Michel Turgy, who created this Réserve Selection specifically for his West Coast importer, North Berkeley Imports; it includes a whopping 30% reserve wine in the cuvée, a significantly higher percentage than what is found in his regular NV Brut release. The specialty here is crystalline, focused Blanc de Blancs from Chardonnay grown almost exclusively in Les Mesnil-sur-Oger. As Champagne geeks know, this village is effectively 100% devoted to Chardonnay, all of it Grand Cru, and by no means is Krug’s famed “Clos de Mesnil” the only distinguished vineyard site here: The village’s east-facing slopes, sheltered by thick woodland on the hills above, are perfect for ripening Chardonnay that maintains racy acidity and beautiful, high-toned aromatics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You'll Love It: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eA category-defining Blanc de Blancs that must not be missed! The refinement, energy, and star-bright personality is evident from the first sip. \u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eIn the glass, it’s a brilliant straw-gold with flecks of silver, with aromas of fresh-cut green apple, quince, lemon curd, hay, honeysuckle, sea salt, and fresh brioche dough.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eThere’s great depth to the minerality and terrific focus and lift on the palate—it’s airy and refined, but substantial, in the manner of the best Blanc de Blancs. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eHow To Serve It: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eServe it at 45-50 degrees in elegant all-purpose white stems.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eWhile it is plenty structure for main-course seafood dishes, this wine as an ultra-sophisticated apéritif:  with some fresh, lemony crab toasts for a kick-off to a great meal.  \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780114133046,"sku":"SOMM2406-MTNVBDB-750","price":59.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/MichelTurgy_GrandCruBlancdeBlancs_ReserveSelection__MainImage-1800x1800.jpg?v=1716473519"},{"product_id":"somm2304-lgmvterecu-750","title":"MV Champagne Lacourte Godbillon, Premier Cru “Terroirs d’Ecueil”","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe Story\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eThe Lacourte family has been farming the unique terroir around the village of Ecueil for generations, but like many of their neighbors, sold mostly to the local co-op until Geraldine Lacourte’s parents started bottling some wine under their own label in 1968. When Geraldine and her husband Richard decided to come aboard in 2006, they set about learning as much as they could about farming and winemaking. They had the good fortune to connect with Eric Rodez (former chef du cave at Krug), and, with his help, they zeroed in on the art of blending micro-parcels to achieve the utmost balance, textural complexity, and pure drink-it-up deliciousness. They converted all their vineyards to organic farming and began using the marketing and business savvy from their previous careers to get their wines in front of the right people. Fast-forward 16 years and all that work is really paying off. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Terroirs d’Ecueil” is exactly that: a Champagne that showcases the terroir of Ecueil, their Premier Cru home village on the famed Montagne de Reims. The soils here have a healthy dose of sand mixed in with the clay and limestone, something that is not common in the Montagne de Reims. This adds extra elegance and a textural lift to the richness of Pinot Noir (85% of the blend) which reigns supreme in this region. Some aging of the base wines in neutral oak barrels, a healthy 35% of reserve wines, and a small amount of Chardonnay in the blend all contribute to a sense of precision and pedigree that you would expect to cost twice as much. After 30 months of \u003c\/span\u003e\u003cspan\u003esur lie\u003c\/span\u003e\u003cspan\u003e maturation, the wine was disgorged and topped off with a modest five-gram \u003c\/span\u003e\u003cspan\u003edosage\u003c\/span\u003e\u003cspan\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You'll Love It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eThis wine displays a brilliant straw-yellow core with light gold and green reflections on the rim. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eRich and creamy aromas of red and yellow apple, quince, lemon blossom, white mushroom, honeysuckle, hazelnut, and delicate purple flowers are woven around a strong core of mineral notes. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA “ground floor” opportunity to get in on something big—or perhaps, just stock up on delicious grower Champagne at an exceedingly reasonable price! \u003c\/span\u003e\u003c\/p\u003e\n\u003cspan\u003e\u003cb id=\"docs-internal-guid-b7409bd1-7fff-a026-447c-1a855af7bf79\"\u003e\u003c\/b\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Serve It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChill to 50 degrees and enjoy in all purpose stems\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExcellent on its own, the Terroirs d’Ecueil has lots of structure and a palpable Pinot Noir character, making it a great candidate for pairing a wide range of dishes. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eEnjoy with smoked salmon, prosciutto and melon, soft creamy cheeses like camembert or brie and\/or most excellent with roasted chicken and pommes frites\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/Geraldine_Lacourte_85ff0ed0-fd43-4636-9c18-416c2f6d7295.jpg?v=1774894183\" alt=\"Godbillon Champagne\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780149162038,"sku":"SOMM2304-LGMVTERECU-750","price":69.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/eb395c83503d94903cf231da60034312.jpg?v=1686589089"},{"product_id":"somm2402-dlr22rengc-750","title":"Domaine Etienne Delarche, Corton \"Les Renardes\" Grand Cru","description":"\u003cp\u003eDomaine Marius Delarche’s winery is in the foothills above Pernand-Vergelesses, where the family has been crafting wines from Corton since the 1940s. Philippe Delarche and his son, Etienne, jointly tended the vineyards and crafted the wine as a team until Philippe lost a long battle with cancer in 2007. Since then, Etienne has carried on, implementing the wisdom of his father and his own experiences around the world to produce beautiful wine one vintage after the next. \u003c\/p\u003e\n\u003cp\u003eDelarche’s holdings in “Les Renardes,” a prized lieu-dit of Grand Cru Corton, approaches 1,000 feet in elevation and enjoy prime southeastern sun exposure. In 2022 the perfectly ripe and balanced berries were hand-harvested and fully de-stemmed. A native-yeast fermentation occurred in stainless steel before the resulting wine was gently transferred into French barrels, 30% new, for one year of maturation. It was bottled without fining or filtration to capture every nuance this storied terroir has to offer. \u003c\/p\u003e\n\u003cp\u003eServed at 60 degrees, this superb Grand Cru doles out lush swells of red cherry, roasted plum, black raspberry, blood orange, underbrush, iron, baking spice, damp violet, wet stone, and muddled strawberry. t’s a delight to drink right now (over the course of two evenings) with supple berry fruit and profound minerality wrapped in a firm tannic frame. Decant it 30 minutes before serving at 60 degrees in Burgundy stems, and save a few others for revisiting in 5-7 years’ time. Enjoy!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":41773731282998,"sku":"SOMM2402-DLR22RENGC-750","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022DomineEtienneDelarche_CortonLesRenardesGrandCru_MainImage-1800x1800.jpg?v=1704815333"},{"product_id":"2020-greenock-creek-shiraz-alices-blocksomm2403-grnock20shz-750","title":"2020 Greenock Creek, Shiraz \"Alice's Block\"","description":"\u003cp\u003ePraised by the Wine Advocate for an unmatched eight perfect 100-point scores, Greenock Creek sets the barometer for textbook Barossa Valley Shiraz!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSpecialists in single-vineyard wines were the winemaking happens in the vineyards. Purists in a sense when it comes to handpicked grapes that get gently pressed into oak barrels. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe \"Alices\" Shiraz were planted back in the late 1990s on ancient slaty siltsone mixed with clay-loam soils. The siltstone appears on the palate and is counterbalanced with savory tannins. One of the more accessible offerings out of the gate, highlighted by voluptuous rapsberry and redcurrant fruit laced with chocolate and pulverized rock notes. Marvel over its purity and long mineral drive!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHere's your opportunity to taste Barossa's history in a bottle!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":41969160519734,"sku":"SOMM2403-GRNOCK20SHZ-750","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020GreenockCreek_ShirazAlice_sBlock_MainImage-1800x1800.jpg?v=1712088258"},{"product_id":"somm2403-attg22sbgrnche-750","title":"2022 A Tribute to Grace, Santa Barbara Grenache","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThere’s a cheeky saying some Australian winemakers have: “Grenache delivers what Pinot promises.” Pop a bottle of A Tribute to Grace’s Santa Barbara County Grenache and you’ll know exactly what they’re getting at. You can set aside any preconceived notions you might have of the variety as syrupy or jammy; this is a floral, spice-laden, supremely elegant wine of such forthright beauty that it feels akin to nothing less than great Burgundy. It’s so packed with character, sense of place, and value that it caught us by surprise. It shouldn’t have; no one is better suited to coax such fluttering finesse from Grenache than A Tribute to Grace winemaker Angela Osborne, who for almost two decades has worked with Grenache and Grenache alone. This is a bottle to go deep on, so you can revel in its head-spinning glory now and watch it evolve into something ethereal and exquisite with a few years in your cellar. There’s no better tribute to Grenache than a bottle of A Tribute To Grace!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThat Angela Osborne makes wine in California at all is a result of her single-minded pursuit of Grenache perfection. She’s originally from Auckland, New Zealand, where she got a part-time job at a retail wine shop. In 2002, on a lark, she got an internship at a Dry Creek Valley winery. There, she had her first taste of Grenache, and decided on the spot that she would be a winemaker dedicated to the variety. She spent the next few years traveling the world, from Spain to southern France to Australia, learning to work with Grenache and searching for the perfect Grenache vineyard. In 2006, she found it in Santa Barbara County, and released her first wine from the AVA the next year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eFrom the get-go, Angela’s goal has been to capture Grenache’s ability to not just be full-bodied and lush, but also high-toned and elegant. Indeed, the very name of the project puts that front and center—it’s both an homage to her beloved grandmother, Grace, and a mission statement. Angela seeks out sites that combine the daytime heat and ample sunlight that this Mediterranean grape needs to fully ripen with cool nighttime temperatures and higher elevations to preserve structure.  The 2022 Santa Barbara County Grenache is a testament to the potential of the grape in this unique place. It’s the perfect bird’s eye view of Angela’s vision, made up of five different clones from seven blocks in four different vineyards. To further accentuate the lifted floral and spice characteristics she prizes, Angela fermented the fruit 69% whole cluster with minimal extraction and aged it for 11 months in neutral barrique and puncheon. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eMake sure to serve Angela’s Santa Barbara County Grenache in Burgundy bowls to fully appreciate its kaleidoscope of aromatics, and a quick 30-minute decant to help them unfurl wouldn’t hurt, either. It pours a translucent, almost pale ruby, and leaps forth from the glass with a riot of red fruits and floral tones. Cherry liqueur, strawberry, hibiscus, orange zest, and rose petals mingle with spicy black tea, sandalwood, and tobacco. There’s nothing raisinated or pruny here, just all heady lift. The palate is medium-full, belying its warm climate origins and loaded with more red-fruited generosity, but there’s also fantastic tension here, a brisk throughline of acidity with a very fine outer frame of tannin. There’s no doubt it’s incredibly delicious and deeply satisfying right now, but it’s also loaded with potential. In a few years’ time, this’ll be even more sultry and spicy, something truly special, especially given the price. So just make sure to grab enough to follow it through the years!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":41988057792566,"sku":"SOMM2403-ATTG22SBGRNCHE-750","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022ATributetoGrace_SantaBarbaraGrenache_MainImage-1800x1800.jpg?v=1708617048"},{"product_id":"cascina-val-del-prete-barbera-dalba-serra-de-gattisomm2404-prete22barb-750","title":"Cascina Val del Prete, Barbera d'Alba \"Serra de' Gatti\"","description":"\u003cp\u003eThe old narrative about the Barbera grape in Piedmont is that it was the variety you planted in places where the more “noble” Nebbiolo wouldn’t ripen. Barbera has also been typecast as the wine the farmers drink, so they can reserve the fancier Nebbiolo-based wines (Barolo, Barbaresco, etc.) for the customers. But Barbera is deserving of more respect. Perhaps the first Piedmontese winemaker to embrace this was the late Giacomo Bologna, who saw that the grape was capable of greatness if treated with appropriate care (and a healthy dose of oak aging). At Cascina Val di Prete, in Roero, they don’t even need the barrels: Just a well-positioned vineyard with old vines in sandy soils. This is a Barbera of serious structure and class, full of concentrated fruit, lively acidity, and mineral depth.\u003c\/p\u003e\n\u003cp\u003eThis estate is one of the stalwarts of the Roero DOCG zone, in Italy’s Piedmont region, just across the Tànaro River from another famous growing zone: Barolo. Similarities between Roero and Barolo abound, but there are subtle differences between the two appellations: They have similar clay\/limestone marl soils, but Roero’s overall contain a higher percentage of sand.\u003c\/p\u003e\n\u003cp\u003eCascina Val di Prete (meaning “valley of the priest,” referring to a 19th century bishop\u003cbr\u003efrom Asti who lived here while in exile) is in Priocca d’Alba, about 30 kilometers\u003cbr\u003enortheast of Barolo. It was acquired in 1977 by Bartolomeo Roagna, who was a sharecropper on the property, and later taken over by Bartolomeo’s son, Mario, and his wife, Maria Carla. Mario transitioned the farm exclusively to viticulture, and, in 2010, his son, Giovanni, started managing the family business (with Mario still very much involved).\u003c\/p\u003e\n\u003cp\u003eFollowing a manual harvest in mid- to late September, the grapes are crushed and left to macerate on skins for 25-30 as the alcoholic fermentation begins (this lengthy maceration lends tannic structure that might otherwise have been imparted by wood barrels). The finished wine is aged for six months in stainless steel tanks, followed by a  minimum of three months in bottle, before it is released. 100% Barbera.\u003c\/p\u003e\n\u003cp\u003eDeep, nearly opaque ruby in color, with concentrated aromas of Morello cherry, blackberry, red and black currant, crushed stones, coffee grounds, and humid earth. Nearly full-bodied, the wine is rich and juicy but has a firm backbone and good energy—it is not syrupy, sweet or “hot,” which many modern Barberas can be. The acidity will serve this wine well up against a well-charred grilled ribeye or any other red meat you choose to throw at it.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42050396291126,"sku":"SOMM2404-PRETE22BARB-750","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/CascinaValdelPrete_Barberad_AlbaSerrade_Gatti_MainImage-1800x1800.jpg?v=1715377972"},{"product_id":"2021-domaine-musset-roullier-anjou-rouge-le-neuf-vingtsomm2405-mroul21anjou-750","title":"2021 Domaine Musset-Roullier, Anjou Rouge \"Le Neuf Vingt\"","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eGilles Musset and Serge Roullier first met about 60 years ago, at primary school in the Anjou village of La Pommeraye. Serge later helmed his father’s estate (Domaine du Pélican) while Gilles founded Domaine du Chaumier with his mother. After both experiencing devastating crop losses during an infamous frost event in 1991, they decided to merge their estates: When their parents retired, Gilles and Serge, along with Gilles’ wife, formed Vignoble Musset-Roullier.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eTheir vineyards extend along a fault line of the Armorican Massif. This immense geological series of compact faults creates an assortment of soil types in Anjou: green and blue schists; gray and blue limestones; gravels. “Les Neuf-Vignt” translates as “nine-twenty,” expressed as a fraction. This is a reference to the traditional practice of \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003emétayage \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e(sharecropping), wherein peasants would farm vineyards for large landowners and pay rent with a portion of their crop. Hand-harvested grapes are destemmed, briefly cold macerated, then fermented on indigenous yeasts in stainless steel tanks. Aging is in tank only, for 15 months.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThis ’21 is a deep ruby-purple moving to magenta\/pink at the rim, with perfumed aromas of black plum, Bing cherry, currants, cranberry, rosemary, sage, black pepper, and violets. Medium-bodied, juicy, and tangy, it’s pure joy at 60 degrees in Burgundy stems. Splash-decant it about 15 minutes before serving with a bistro-inspired dinner of steak \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eau poivre,\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e roasted chicken, maybe a \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003epâte de campagne\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e if you really want to get in the French country spirit.\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42264001118262,"sku":"SOMM2405-MROUL21ANJOU-750","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2021DomaineMusset-Roullier_AnjouRougeLeNeufVingt_MainImage-1800x1800.jpg?v=1718912811"},{"product_id":"somm2405-ls22cruna-750","title":"2022 La Sibilla, Campi Flegrei Falanghina \"Cruna del Lago\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eForget that the grape in this wine was likely named by Roman scribe Pliny the Elder. Forget that the vineyards are spread across a volcanic caldera and effectively fall within the city limits of Naples. And forget that the winery, La Sibilla, houses its cellar in an ancient Roman water cistern. It used to be that all this romantic imagery and historical significance was all these wines had going for them. But now things are different—dramatically different—and Exhibit A is this explosive Campi Flegrei Falanghina. It isn’t aged in expensive barrels and there aren’t any other winemaking techniques used to “supe” this wine up: It’s all about perfectly ripe, old-vine fruit grown in mineral-rich volcanic sand. If you’re still thinking of Italian whites as simple “quaffing” wines, think again—this will take on some of France’s most beloved mineral whites (we’re looking at you, Chablis) and more than hold its own. This is the new face of Italian white wine, and it must not be missed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMuch of the area known as the Campi Flegrei (“flaming fields”) has been “eminent-domained” by the Italian government for archaeological purposes, but the DiMeo family, who own La Sibilla and have farmed vines and other crops in this area for some 200 years, have managed a carve-out for their vineyards and winery. They live and work near the ancient thermal baths of Baiae, just north of Naples, and, as mentioned above, they’ve appropriated one of the area’s ancient Roman cisterns (part of that civilization’s incredibly sophisticated water-transport network) to use as a cellar. Working organically—which is made easier by the combination of sandy volcanic soils and a dry Mediterranean climate—they focus almost exclusively on the two classic cultivars of this region: The white Falanghina and the red Piedirosso.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFalanghina is one of Italy’s greatest native whites, part of an ancient Campanian trio that also includes Fiano and Greco. It is floral and citrusy but also transmits the profound minerality of Campania’s mostly volcanic soils in a tactile, mouth-watering way. Think Chablis, but sunnier, and you’re most of the way there. With “Cruna del Lago” (“Eye of the Lake,” likely a nod to the many volcanic lakes dotting the area), the DiMeos make a special selection of their best old-vine Falanghina and basically get out of the way: Fermentation and aging is carried out in stainless steel for maximum transparency. This is like mainlining ripe Campanian citrus fruits and sparkly minerals, with a level of structure and length that is way beyond ordinary.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs I taste this wine I think of volcanic “tuff”—soft, porous rock formed from the ash and other fragments from past eruptions—and how its mish-mash of mineral components gives it a crystalline appearance. The bright aromas include citrus fruits, green peach, wildflowers, green herbs, and chalk dust, carrying over to a medium-bodied palate full of tangy fruit and mouth-watering minerality. This is refreshing, energetic white wine designed for near-term drinking with seafood, salads, or, if you really want to treat it right, a Neapolitan-style \u003c\/span\u003e\u003cspan\u003ezuppa di pesce\u003c\/span\u003e\u003cspan\u003e (seafood stew). Seriously, do yourself a favor and get yourself some of this wine. It’s a game-changer!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42303487180854,"sku":"SOMM2405-LS22CRUNA-750","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022LaSibilla_CampiFlegreiFlanghinaCrunadelLago_MainImage-1800x1800.jpg?v=1714150185"},{"product_id":"somm2405-gojer22rndll-750","title":"2022 Franz Gojer, St.-Magdalener \"Vigna Rondell\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAnyone remember Julie Andrews twirling and singing in a mountain meadow during “The Sound of Music”? That’s the way you feel when you take a sip of St. Magdalener. If the reference escapes you, let’s put it in wine terms: This is a silky, juicy, slightly spicy red from Italy’s Dolomites, a classic regional wine as interpreted by one of the region’s best modern producers. Franz Gojer is indeed one of the most respected winemakers in the Alto Adige, or Südtirol—the German-speaking province that was once part of Austria—and St. Magdalener is a calling-card wine. Crafted from the local grapes Schiava and Lagrein, St. Magdalener is the kind of wine you find on the “Interesting Reds” section of the wine list—the kind of wine a sommelier would order when dining out—and this is a best-in-class example. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWalled in by the Alps and Dolomites, the Adige River valley is a broad, sun-drenched basin that receives a daily blast of warm air coming off Lake Garda to the south. Soils closest to the river are gravel and sand (which inspired many producers to plant ‘Bordeaux’ varieties), becoming rockier and more morainic (i.e. left by the retreat of glaciers) as you climb upward.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGojer's estate, called Glögglhof, is right in the middle of the St. Magdalena hill, a perfect amphitheater northeast of Bolzano. This hillside is known for its morainic soils, which are rich in minerals like quartz and porphyry, and some of Gojer’s vineyard parcels date to the 1970s. In a region known for its abundance of winemaking cooperatives, Gojer is one of regions's best independent producers: He’s well-known for concentrated, complex reds from Lagrein variety, but this single-vineyard St. Magdalener is also a “destination” wine.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Vigna Rondell” (a site the Gojers have showcased in a vineyard-designate bottling for generations) is crafted from 95% Schiava (a.k.a. Vernatsch) and 5% Lagrein, the latter adding a dash of dark color and fruit. Grapes are macerated for roughly 12 days during primary fermentation In stainless steel, after which the finished wine is aged in a combination of steel tanks and large, used barrels for eight months.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis ’22 is a fascinating, somewhat confounding, exceedingly lovable and delicious red wine. In the glass, it shines a deep, reflective ruby moving to a pink\/magenta rim, with some blue\/black fruit notes from the Lagrein lending a bass note to an otherwise bright, spicy mix of raspberry, wild strawberry, plum, underbrush, violet, a touch of mint, bitter chocolate, and leather. Tannins are fine but firm and the acidity is fresh but not piercing: it lands gently on the palate and finishes with a slightly peppery, savory flourish. Serve it slightly chilled in Burgundy glass and pair with cured meats (especially \u003c\/span\u003e\u003cspan\u003ebresaola, \u003c\/span\u003e\u003cspan\u003ea Südtirol specialty) and hard cheeses. If this is your first taste of Schiava (we hope not), we guarantee it won’t be your last!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42303493308470,"sku":"SOMM2405-GOJER22RNDLL-750","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022FranzGojer_St.-MagdalenerVignaRondell_MainImage-1800x1800.jpg?v=1714501291"},{"product_id":"somm2405-vocal19cabsauv-750","title":"2019 Vöcal Vineyards, Carmel Valley Reserve Cabernet Sauvignon","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTed Glennon, a  sixth-generation Californian, has seen every facet of the wine business—as a sommelier, a wholesaler, an educator, and now, a winemaker. Based in Salinas, Glennon has developed close relationships with top growers throughout California, although his emphasis is on cool-climate vineyards in the Santa Cruz Mountains and Monterey. This Carmel Valley bottling is not a stereotypical California Cabernet—no heavy oak, extraction, or elevated alcohol here, just some beautifully pure fruit, a nice dash of florals and earth, and a quite-elegant presence on the palate. More like this, please! \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday’s elegant 2019 comes from a hilltop plot within the Joullian Vineyard, a coastal site in the Carmel Valley first planted in 1983. The vines here are “own rooted” (i.e. not grafted) and were planted from cuttings (the “Georges de la Tour” clone) from Beaulieu Vineyard in the Napa Valley. Soils in this site, which is very close to the Pacific Coast, are composed of a very thin loamy topsoil over granite. Despite the Joullian Vineyard’s proximity to the coast, it is nestled enough within the Carmel Valley’s Coastal Range that it is sheltered somewhat from cold air whipping up off the Monterey Bay—enabling Bordeaux varieties like Cabernet Sauvignon to ripen fully. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis wine, harvested at optimal (not over) ripeness, receives a very gentle treatment in the cellar and is aged in just 15% new French oak for about a year. Glennon bottles all his wines in a “reserve” style, typically subjecting them (as in this case) to a lengthy period of bottle aging before release.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You’ll Love It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCool-Climate brilliance. Vibrant red fruit and refreshing acidity, lifted by wild herbs, violets, and a dash of earth, set this Cabernet apart from the crowd.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eElegant, balanced structure, supple tannins, savory peppercorn, and dried beef notes provide depth and length, echoing the great Left-Bank Bordeaux and classic Napa wines of yore.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eMinimal Intervention, Maximum Expression\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e40 + Year old\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eown-rooted “Georges de la Tour” clone vines in thin loam over granite, just miles from the Pacific, delivering freshness and complexity you simply won’t find elsewhere.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow To Serve It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDecant for 30–60 minutes to unlock its full aromatic and textural magic.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eServe at 60–65°F in Bordeaux stems to highlight its freshness and layered complexity.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePair with grilled lamb chops, herb-crusted beef, or wild mushroom risotto to echo the wine’s savory and herbal notes..\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42395601698870,"sku":"SOMM2405-VOCAL19CABSAUV-750","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2019VocalVineyards_CarmelValleyReserveCabernetSauvignon_MainImage-1800x1800.jpg?v=1714751850"},{"product_id":"somm2405-dlb21-gignds-750","title":"2021 Domaine la Bouïssiere, Gigondas","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt doesn’t suffice to describe Domaine la Bouïssiere as the premier producer of Gigondas: This is one of the reference-point domaines of the entire Southern Rhône Valley. Perched high in the foothills of the Dentelles de Montmirail, the jagged mountain range that dominates France’s Vaucluse region, this pioneering property discovered something important about the Southern Rhône terroir—altitude matters. In the 1960s, Antonin Faravel became a local legend in Gigondas when he climbed higher than anyone else would dare, carving his vineyards from dramatically steep limestone cliffs reaching to elevations of 500+ meters. He knew instinctively that he’d get the plushness and ample body Southern Rhône reds are known for, but also the acid balance and tension so few of them achieve (especially these days). I’ll repeat the key word here: tension. The greatest reds of Châteauneuf-du-Pape manage it, and so does this 2021 from Thierry and Gilles Faravel, Antonin’s sons. It’s another showstopper that must not be missed.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs we’ve seen vintage after vintage, this wine lands at the perfect point on the Rhône Grenache ripeness scale, right in its red-fruited, brightly perfumed sweet spot, right before more maturity would bring darker notes of liqueur and black licorice. A dollop of 25% Syrah adds backbone and spice to a wine that caresses the palate rather than bludgeoning it. It is as dramatic and memorable as the iconic mountain range that graces its label.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThat label, in fact, really says it all: Rather than put a picture of their winery on the bottle, the Faravels want you to know where the character of their wine really comes from—and there is indeed a mineral underpinning to this wine that is often missing in the ultra-ripe modern-day produce of the Southern Rhône. There is also that rare look at what might be called the “Pinot side” of the Grenache grape: the more perfumed expression found most famously in the wines of Château Rayas. Ultimately, the inclusion of Syrah in this Gigondas takes it in a different direction, but there’s no question that Bouïssiere’s high-elevation vineyards—and old vines—produce fruit of exceptional balance.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe western foothills of the Dentelles de Montmirail are where most of the key villages of the southern Rhône are located, including Gigondas, Vacqueyras, and Beaumes-de-Venise. Antonin Faravel worked at the legendary Domaine Pierre Amadieu in Gigondas for more than 30 years, passing along his incomparable knowledge of the local terroir to Thierry and Giles. Their pioneering “Grand Bouïssiere” vineyard in Gigondas was planted between 1963 and 1966, much of it on terraces to combat the steep pitches of the slopes. In addition to being one of the highest-elevation sites in Gigondas, it has a northwestern aspect, which mitigates some of the sunlight intensity. So, while there is no shortage of ripeness and intensity in the Bouïssiere Gigondas, it is all in balance. It has energy, enough to “carry” its elevated alcohol with ease.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThen there’s the texture, which evokes sunny, sultry, “Mediterranean” France: This ’21 is voluptuous and ready to drink, but should continue to evolve over the next 5-7 years if kept well. Decant it for 30 minutes before serving in Bordeaux stems and you’ll see a wine with a deep ruby-black core moving to magenta and pink at the rim, with perfumed aromas of wild red and black berries, kirsch, raspberry, dates, licorice, lavender, mint, warm spice, scrub-brush, and dusty earth. It is powerful and nimble at once, an amazing feat that only a few southern Rhône reds manage to pull off consistently. Keep it on the cool side (60 degrees) and serve it with something that speaks to its southern French origins. We’re attaching an oft-shared lamb recipe to pair with this bottle, because why mess with perfection? Enjoy!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42407269826614,"sku":"SOMM2405-DLB21-GIGNDS-750","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2021DomainelaBouissiere_Gigondas_MainImage-1800x1800.jpg?v=1716473474"},{"product_id":"somm2405-nclz22ctrgi-750","title":"2022 Nicoluzo, PGI Corfu \"Cacotrigi\"","description":"\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eCorfu has produced wine continuously for over 6,000 years, with archaeological evidence of viticulture dating back to 4,000 BC, and the 2022 Nicoluzo “Cacotrigi” White PGI honors that legacy using 100% Kakotrygis (Cacotrigi), an indigenous white grape variety mentioned in ancient texts and once central to the island's wines. During Venetian rule (1386–1789), olive cultivation displaced most vineyards, reducing Kakotrygis to just 150 acres today, all located exclusively on Corfu. The grapes for this wine come from bush vines on the slopes of Mount Istoni, farmed organically on a compact 3-hectare estate established in 2008 by third-generation grower Anastasios Nicoluzo, who has revived these historic plots amid ancient olive trees and wild vegetation. Fermentation occurs with native yeasts, followed by gentle aging in neutral 300-liter barrels, resulting in limited production—only 588 bottles reached the United States.\u003cspan data-state=\"closed\"\u003e\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"citation inline\" rel=\"nofollow noopener\"\u003e\u003ca rel=\"noopener\" class=\"inline\" href=\"https:\/\/www.greece-is.com\/in-search-of-corfus-rare-and-unknown-wines\/\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eIn the glass, the wine presents aromas and flavors of yellow apple, white peach, pollen, sage, toasted hazelnut, rosemary, sea spray, and green olive, supported by natural tannins that provide texture and structure. It offers Chablis-like minerality combined with Ionian freshness and lift, delivering a medium-bodied profile with harmonious acidity and a persistent finish. Versatile for pairings like oysters, grilled octopus, herb-roasted fish, or summer salads, it serves as an excellent winter white with potential through spring and summer\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eWhy You’ll Love It\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOne of the oldest documented white grapes in the world—nearly extinct\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTextured, mineral, and gastronomic with real aging potential (8–10 years)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOnly 588 bottles imported to the U.S. — once it’s gone, it’s gone\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eHow to Serve It\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCool, not cold (50–55°F) to let the aromatics bloom\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBurgundy stems strongly recommended\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003ePerfect with grilled fish, shellfish, herb-driven dishes, or olive-oil-rich Mediterranean cooking\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42487363600438,"sku":"SOMM2405-NCLZ22CTRGI-750","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022Nicoluzo_PGICorfuCacotrigi_MainImage-1800x1800.jpg?v=1715087344"},{"product_id":"somm2405-herm15riogranres-750","title":"2015 Hermanos Peciña, Rioja Gran Reserva \"Finca Iscorta de Peciña\"","description":"\u003ch4 class=\"mb-xs mt-5 text-base font-[525] first:mt-3\"\u003eWhere it's made\u003c\/h4\u003e\n\u003cp class=\"my-0\"\u003eIn the heart of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eLa Rioja Alta\u003c\/em\u003e, nestled on the north side of the Ebro River, lies\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFinca Iscorta\u003c\/em\u003e, a picturesque 8-hectare vineyard that is the source of this exceptional wine. The vines here are bush-pruned, with an average age of 50 years, and are rooted in calcareous clay soils that impart a unique character to the grapes. This region is celebrated for its balanced climate, creating the perfect conditions for crafting wines that are both structured and age-worthy.\u003c\/p\u003e\n\u003ch4 class=\"mb-xs mt-5 text-base font-[525] first:mt-3\"\u003eWho makes it\u003c\/h4\u003e\n\u003cp class=\"my-0\"\u003e\u003cem\u003eBodegas Hermanos Peciña\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a family-run winery founded in 1992 by Pedro Peciña Crespo, a former vineyard manager of the prestigious\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eLa Rioja Alta\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ebodega, and his three children. The Peciña family combines centuries-old expertise with a passion for sustainable, organic practices. With 50 hectares of vineyards under their care, they are dedicated to preserving the traditions of Rioja while embracing the future.\u003c\/p\u003e\n\u003ch4 class=\"mb-xs mt-5 text-base font-[525] first:mt-3\"\u003eHow it's made\u003c\/h4\u003e\n\u003cul class=\"marker:text-textOff list-disc\"\u003e\n\u003cli\u003e\n\u003cp class=\"my-0\"\u003e\u003cstrong\u003eViticulture\u003c\/strong\u003e: The grapes are hand-harvested from organically managed vineyards, ensuring the highest quality.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"my-0\"\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e: Fermentation occurs in stainless steel tanks using indigenous yeasts, after careful destemming.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"my-0\"\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: The wine undergoes a prolonged aging process of four years in used American oak barrels, with regular manual racking every six months. This is followed by an additional three years in bottle, allowing the wine to mature and integrate its complex flavors. Bottling is done unfined and unfiltered to preserve the wine's natural essence.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 class=\"mb-xs mt-5 text-base font-[525] first:mt-3\"\u003eWhat is tastes like\u003c\/h4\u003e\n\u003cp class=\"my-0\"\u003eThe 2015\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGran Reserva\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a masterful blend of Tempranillo, Graciano, and Garnacha, offering a rich tapestry of flavors and aromas. The nose is filled with the sweetness of blackberry jam and raspberry, intertwined with the freshness of eucalyptus. On the palate, notes of tobacco, leather, and smoky coconut unfold, culminating in a structured finish that echoes with spice box nuances. The balanced acidity and earthy undertones reflect the terroir of La Rioja Alta, creating a wine that is both powerful and refined.\u003c\/p\u003e\n\u003cp class=\"my-0\"\u003eThis\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGran Reserva\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a testament to the timeless traditions of Rioja winemaking, where the harmony of old-vine fruit and meticulous aging come together to create a truly exceptional wine.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42487372644406,"sku":"SOMM2405-HERM15RIOGRANRES-750","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2015HermanosPecina_RiojaGranReservaFincaIscortadePecina_MainImage-1800x1800.jpg?v=1716389308"},{"product_id":"mv-christian-diligent-champagne-cuv-e-extra-brut-100-pinot-blancsomm2406-cdlgmvxbrut-750","title":"MV Christian Diligent, Champagne Cuvée Extra-Brut (100% Pinot Blanc)","description":"\u003cp\u003e\u003cspan\u003eOver 99% of all the planted grapes in the most iconic region of Champagne are Pinot Noir, Pinot Meunier, and Chardonnay, however, we managed to find a 100% Pinot Blanc cuvée from a small family farm on the edge of Champagne.\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe sleepy hamlet of Buxeuil sits on the southern edge of the Champagne region, in the Côte des Bar. This is definitely the country and it's geographically (and culturally) very far from the glitz and glamor of Reims. This is where we discovered the small domaine of Christian Diligent, sitting just a few hundred feet away from the banks of the Seine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThere is no tasting room here. All of their wines are excellent–clean, transparent, elegant and yet also pleasingly rustic yet it was their very rare bottling of 100% Pinot Blanc that stood out. \u003cmeta charset=\"utf-8\"\u003eThis special cuvée of 100% Pinot Blanc is primarily comprised of the 2019 vintage, and was fermented and aged in stainless steel tanks for several months before being bottled and undergoing second fermentation. It was then aged for an additional 36 months on the fine lees before disgorgement and a very judicious dosage of four grams per liter–hence the “Extra-Brut” designation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Diligent clan has stood by their small parcel of Pinot Blanc for generations. This family has been living, farming, and tending vines in Buxeuil since 1637, so they have close to four centuries of generational knowledge when it comes to the local terroir. It was Christian’s grandfather, Georges, who began making his own wine, and labeling it with the family name back in 1958. Today they bottle almost the entire production themselves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy You'll Love It:\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eIncredibly small production and an extremely rare 100% Pinot Blanc Champagne\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eA brilliant, golden hue that is a bit deeper thanks to the Pinot Blanc\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eAromatics are a unique combination of Bosc pear, white peach, apricot, lemon curd, peanut shell, elderflower, citrus blossom, and wet stones.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eAn elegant, medium-bodied palate with a very fine, soft mousse and a long, saline finish. \u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow To Serve It: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eServe it chilled, though not ice cold, in an all-purpose stem\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThis is such a rare treat: Serve it with some fine passed canapes, or some high quality washed rind cheeses. It would also be a deliciously unique pairing with sushi.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42620630073398,"sku":"SOMM2406-CDLGMVXBRUT-750","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/MVChristianDiligent_ChampagneCuveeExtra-Brut_MainImage-1800x1800.jpg?v=1723485031"},{"product_id":"mv-bonnet-gilmert-champagne-la-r-serve-brut-blanc-de-blancs-grand-cru-2021-basesomm2406-bgilmvbdbgc-750","title":"MV Bonnet-Gilmert Champagne \"La Réserve\" Brut Blanc de Blancs Grand Cru","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEmile Gilmert started bottling his own wine in 1910 when most growers just sold grapes. His son Marcel expanded production. By the 1950s, Colette Gilmert and Robert Bonnet were bottling everything. Today, fifth-generation Aude Vauban runs the show with her family.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThey survive—thrive, actually—surrounded by luxury houses like Salon, Krug, and Pierre Peters because they make exceptional wine and sell it for honest prices. No marketing budget. No American importer. Just 2,000 cases that disappear into Swiss car trunks and a handful of European restaurants.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe “La Réserve” comes from prime Grand Cru parcels. The chalk here runs deep—300 feet of pure Cretaceous limestone that gives Côte des Blancs Chardonnay its signature: laser precision, saline minerality, and the kind of tension that makes sommeliers weak in the knees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOak aging before secondary fermentation adds texture without masking terroir. Extended lees contact (36 months) builds complexity. This is serious winemaking hiding behind a modest label.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWHY YOU'LL LOVE IT \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eLe Mesnil Pedigree: \u003c\/span\u003e\u003cspan\u003eThis village produces Champagne's most coveted Blanc de Blancs. Every major house wants fruit from here. You're drinking an artisan product for $175 less than the mega-production Krug Grande Cuvée.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eKaleidoscopic aromas: \u003c\/span\u003e\u003cspan\u003eYellow apple, white peach, Meyer lemon, marzipan, Madagascar vanilla, white flowers, fresh cream, and loads of chalky, wet rock. The fruit and spice lead the charge, the mid-palate is exquisitely textured and just the right amount of rich, while the finish is long, taut, and loaded with saline minerals. Exquisite stuff!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eTiny Production, Insider’s Farmer Fizz: \u003c\/span\u003e\u003cspan\u003eNot a négociant or co-op project. A five-generation Récoltant-Manipulant. This is from one proud family, with total production that wouldn't fill a living room, let alone a small warehouse.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eTrue discovery: \u003c\/span\u003e\u003cspan\u003eYour Champagne-obsessed friends haven't heard of Bonnet-Gilmert. This is a special new name you can introduce to them.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHOW TO SERVE IT \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDrinking window: Perfect now, but the structure suggests at least another 5 years of positive evolution.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eServe at 48°F in white wine glasses or even Burgundy bowls. You want to smell what these Grand Cru-rated villages can do.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eFood matches: Fresh oysters, grilled Dover sole, triple-cream cheese. Or drink it alone and understand why people spend so much for this corner of Champagne.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42621006184502,"sku":"SOMM2406-BGILMVBDBGC-750","price":72.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/BlancdeblancsLareserve_MainImage-1800x1800.jpg?v=1723210771"},{"product_id":"somm2406-mdb21cdrvllge-750","title":"2021 Mas de Boislauzon, Côtes du Rhône Villages","description":"\u003cp\u003e \u003cspan\u003eWe’re like a broken record when it comes to Southern Rhône Valley red wines: There’s a lot of wine labeled “Côtes du Rhône Villages,” most of it not very distinguished, but once in a while, you come across a banger with all the bona fides—and when you do, you’re essentially drinking Châteauneuf-du-Pape without the price tag. This is very much the case with Mas de Boislauzon, an estate headquartered right on the outskirts on Châteauneuf that has delivered an outstanding value here: This powerful yet surprisingly fresh and nimble red avoids the syrupy fate that bedevils many reds from this part of the world. It’s a big red, but not a bruising one, and the value-for-dollar is about as good as it gets. This is a lot—a whole lot—of wine for the money!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Côtes du Rhône Villages AOC is applied to an assortment of Southern Rhône Valley villages clustered around the town of Orange—which is where the cellar and offices of Mas de Boislauzon are located. The estate’s vineyards in the Côtes du Rhône Villages catchment area are situated just to the north of Châteauneuf-du-Pape, in soils very similar to those found in Châteauneuf: reddish clay mixed with the large, rounded river stones known as \u003c\/span\u003e\u003cspan\u003egalets roulés\u003c\/span\u003e\u003cspan\u003e. The farming here has been Certified Organic since 2012, and it really does show in the wine: For all its concentration and polish, there’s a very palpable mineral component to the wine as well.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMas de Boislauzon is a family-run estate going back six generations, with the sister-brother team of Christine Chaussy-Leget and Daniel Chaussy heading up operations. Their sons, Quentin, Joris, and Arnaud, also help out at this historic family winery while also working on their own label on the side. They farm 34 hectares of vines in total, 12 of which are in Châteauneuf-du-Pape and the remainder in Côtes du Rhône Villages.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFruit for this wine is sourced from nearly 70-year-old vines that hug Châteauneuf-du-Pape’s northern border—and feature the same cobblestone-rich soils. The grapes are 100% destemmed and fermented in concrete tanks. Aging is also carried out in concrete tanks, which has a noticeable effect on the texture: the tannins are gentle, without any of the dryness imparted by wood barrels. There’s also a surprising amount of freshness for a wine of 15% a.b.v.—we all marveled at its balance and lift, and you will, too.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRich and powerful, with a relatively dark, brackish cast to the color thanks to the Syrah component. There’s lots of black and purple fruit on the nose, but there’s also a pleasingly rustic, slightly herbal note that calls to mind old-school Châteauneuf-du-Pape. Notes of black raspberry, cherry kirsch, dried strawberry, violets, licorice, warm spices, wild herbs, and dusty earth linger on the medium-plus-bodied palate, culminating in a long, aromatic, sweet\/savory finish. Decant and serve cool (55-60 degrees, which will tamp down some of the alcohol heat) with a rack of lamb or braised short ribs.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42717592682550,"sku":"SOMM2406-MDB21CDRVLLGE-750","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2021MasdeBoislauzon_CotesduRhoneVillages_MainImage-1800x1800.jpg?v=1717519591"},{"product_id":"somm2407-cap20caparsa-750","title":"2020 Caparsa, Rosso Toscana \"Rosso di Caparsa\"","description":"\u003cp\u003e \u003cspan\u003eThe large number of wines bottled under the designation of “IGT Toscana Rosso” basically break down into two camps: Fresh, quaffable, and generally cheap versions of Sangiovese in its most simple and straightforward expression, or internationally-styled blends, made with an emphasis on power and prestige, looking for high points and costing well into the three digits. But today we’re talking about Caparsa, and true to their “go your own way” reputation, this Rosso refuses either camp. \u003c\/span\u003e\u003cspan\u003eThis jewel-box winery in the famed hamlet of Radda has some seriously old and well-cared-for Sangiovese vines, and really, Sangiovese is the estate’s core competency—meaning that even this entry-level bottling displays some real muscle. This is a gutsy, soulful Tuscan red from one of the variety’s greatest champions, and it begs to be judged solely on its merits. So go ahead, it’s time to find out what the heart and soul of Sangiovese really tastes like!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCaparsa was founded, and originally planted, by Reginaldo Cianferoni in 1965. Since 1982, the estate has been run by Reginaldo’s son, Paolo, and his large family. The Cianferonis work almost exclusively with Sangiovese, producing several Chianti Classico wines along with IGT bottlings like this one. These are extremely authentic, naturally made wines, very \u003c\/span\u003e\u003cspan\u003eChiantigiani\u003c\/span\u003e\u003cspan\u003e in their firm, high-toned structures and woodsy aromatics. The estate only bottles about 45% of its total production; the remainder is sold off in bulk. That means that every bottle that bears the Caparsa name is a labor of love, and one that the family is extremely proud of. They are entirely committed to producing the very best Sangiovese, and especially a Sangiovese that speaks to the supremacy of terroir that is Radda in Chianti.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf Chianti Classico had such designations, the village of Radda (yes, the entire village, as in Champagne) would be classified as “Grand Cru.” Caparsa’s vineyards in this area date back to the 1960s, and indeed the organically farmed parcels supplying this wine have an average age of 60 years. Soils in the Caparsa vineyards, most of which sit at about 350-450 meters of elevation and cover 28 hectares in total, contain a high percentage of \u003c\/span\u003e\u003cspan\u003egalestro\u003c\/span\u003e\u003cspan\u003e, a friable clay marl with a high limestone content. It’s truly a perfect terroir for Sangiovese, especially if you like the elegant, complex, and intoxicatingly perfumed expression of this famous grape.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis IGT (“Rosso Toscano”) bottling does not carry a vintage date, as it “sometimes” contains wines from two successive vintages (in this case, we’re told the wine is entirely from 2020). Fermentation is carried out in concrete tanks, followed by 18-36 months of aging (long for a wine in this category) in those same concrete tanks. \u003c\/span\u003e\u003cspan\u003eThis is a gutsy, savory take on Sangiovese, with lots of tobacco, tomato leaf, and underbrush notes, although there’s also a saturated core of black cherry, cranberry, and raspberry fruit. Medium-bodied and full of tension, it also has relatively gentle tannins and manageable acidity for a young wine from this region—there’s lots of tension, but the acid isn’t in any way sharp. It’s a natural pairing for any hearty, northern Italian inspired dish, but I would be hard pressed to think of a more delicious combination than Caparsa’s Rosso Toscana with wild boar ragù atop a pile of fresh pappardelle. Buon appetito! \u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42717791911990,"sku":"SOMM2407-CAP20CAPARSA-750","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020Caparsa_RossoToscana_MainImage-1800x1800.jpg?v=1718898158"},{"product_id":"2022-daniel-et-julien-barraud-m-con-vergisson-la-rochesomm2407-brd22mcnlr-750","title":"2022 Daniel et Julien Barraud, Mâcon-Vergisson \"La Roche\"","description":"\u003cp\u003eThe Barrauds have been instrumental in elevating the wines of Mâcon to Côte de Beaune levels of quality—all that’s missing are the Côte de Beaune-level prices!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFermented and aged in French oak barrels and bottled unfined and unfiltered, this 2017 from Barraud is an explosive, wonderfully pure white Burgundy; it drinks beautifully right now after a 30-minute decant but it sure to improve over the next 3-5 years as well. In the glass, it shines a deep yellow-gold with flecks of green at the rim, unleashing aromas of ripe yellow apple, white peach, lemon curd, crushed oyster shells (of which many are found in the Barraud vineyards), raw hazelnut, citrus blossoms, and wet stones. The wine is a lithe middleweight, with good concentration on the mid-palate followed by a zesty, fresh finish. Pair it with a roast chicken slathered with lots of herbs for a prime spot in the white Burgundy comfort zone. An unbeatable pairing and an incomparable value! Enjoy!\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42742535258166,"sku":"SOMM2407-BRD22MCNLR-750","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022DanieletJulienBarraud_Macon-VergissonLaRoche_MainImage-1800x1800.jpg?v=1727203170"},{"product_id":"2023-uriondo-txakoli-bizkaiko-txakolina-dosomm2407-und23txak-750","title":"2023 Uriondo, Txakoli, Bizkaiko Txakolina DO","description":"\u003cp\u003eRacy, fresh, and mineral, Txakolina (cha-ko-LEE-na) is the traditional white wine of the País Vasco, or Basque Country.\u003c\/p\u003e\n\u003cp\u003eVineyards in Basque Country are cold, damp, and wind-whipped, as they are often situated in eyeshot of the Atlantic Ocean. Uriondo’s vineyard is in Zaratamo, a tiny village outside Bilbão, in soils of clay and sand. The site sits at about 175 meters’ elevation on a southeast-facing slope, giving it protection from Atlantic-borne winds—but there’s no question that these wines are true “cool climate” whites, with a distinctive saline quality thanks to their coastal origins.\u003c\/p\u003e\n\u003cp\u003eUriondo has been at the forefront of a wine revival in the Bizkaiko Txakolina DO (Denomination of Origin), one of several geographically specific growing zones along Spain’s north coast, on the Bay of Biscay. Uriondo was founded in 1987 by Roberto Ibarretxe, who was a psychology professor in Bilbao. He and his brother, an engineer, both now work at the winery. They planted the first vines in the area in 1982 on their parents’ dairy farm.\u003c\/p\u003e\n\u003cp\u003eAlthough many Txakoli wines are bottled with some residual CO2, lending them a slight spritz when first opened, this racy white is fully “still” and quite textured relative to other Txakolis. Uriondo uses a blend of only indigenous varieties, headlined here by 60% Hondarrabi Zuri, fermenting and aging the wine in stainless steel tanks. Bottling is done during the spring following the harvest.\u003c\/p\u003e\n\u003cp\u003eA pale straw gold color introduces a zippy, lipsmacking refresher: scents of lemon\/lime, tart green apple, sea salt, wet rocks. Fermented and aged briefly in stainless steel, the wine spends a few months aging on the lees and is bottled without any trapped CO2, so the fresh, sea salt laden flavors are able to shine all on their own. Pair this with steamed mussels, clams, oysters... something just plucked from the sea, prepared \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42742593028150,"sku":"SOMM2407-UND23TXAK-750","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/UriondoStoreImage.png?v=1741197839"},{"product_id":"2022-piquentum-malvazija-istarska-istria-croatiasomm2407-piq22malvist-750","title":"2022 Piquentum, Malvazija Istarska, Istria, Croatia","description":"\u003cp\u003eA recurring theme for us over the last few years has been the emergence— and excellence—of wines from Eastern European nations, especially Slovenia and Croatia.\u003c\/p\u003e\n\u003cp\u003ePiquentum was the ancient Roman name for the hilltop town of Buzet, where Dimitri Brecevic farms about 4.5 hectares of native grapes and works in a winery housed within a Mussolini-era concrete water tank. Buzet is a good 40 kilometers from the Adriatic, its vineyards interspersed with dense forest, and the soils are a mix of limestone marls of both a white (flysch) and rusty (karst) hue. It’s the same soil composition found further north in Friuli Venezia Giulia, Italy, whose eastern edge was once a part of Istria.\u003c\/p\u003e\n\u003cp\u003eDimitri Brecevic was born in France, studied enology there, and apprenticed at wineries in Bordeaux, Burgundy, Australia, and New Zealand before he decided to launch a new project in his father’s homeland. He founded Piquentum in 2004, repurposing that aforementioned water tank and focusing on native varieties—Malvazija and the reds Teran and Refosco—in the vineyards.\u003c\/p\u003e\n\u003cp\u003eThe Malvasia we’re talking about here is the local biotype known as Malvazija Istarska (Malvasia Istriana in Italian). The Malvasia “family” of grapes is one of the world’s largest, but the Istrian subvariety is one of the best. It’s an aromatic variety, and some versions take on a pleasing, beeswax-y heft without dropping too much acidity. This ’21 was fermented on ambient yeasts in a combination of oak casks (70%) and stainless steel tanks (30%), following a three- to four-day maceration on skins.\u003c\/p\u003e\n\u003cp\u003eIt is not an “orange” wine, but rather a brilliant golden-hued white with just the right amount of phenolic twang imparted from its time on the skins. It is bright and aromatic, with notes of orange oil, white peach, white and pink flowers, dried herbs, crushed rocks. It has nice heft on the mid-palate but also bracing acidity and a hint of sea salt on the finish. Serve it with Shrimp Scampi, as they would in Adriatic-adjacent cities like Trieste, the gateway to Istria.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42742708535350,"sku":"SOMM2407-PIQ22MALVIST-750","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/Wine4.jpg?v=1741198041"},{"product_id":"2022-torre-dei-beati-abruzzo-pecorino-doc-giocheremo-con-i-fiorisomm2407-tbti22pec-750","title":"2022 Torre dei Beati, Abruzzo Pecorino DOC \"Giocheremo con i Fiori\"","description":"\u003cp\u003eAccording to Italian wine expert\/author Ian D’Agata, the revival of Pecorino in Abruzzo is 'one of Italy’s biggest wine success stories of the twenty-first century.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne of Italy’s most famous (and widely planted) white grape varieties is Trebbiano. It is the signature white variety of the Abruzzo region, and while there are a few internationally recognized wines from the grape, there’s another variety many locals believe is superior: Pecorino. Not to be confused with sheep’s milk cheese, Pecorino is a white grape which, like a lot of the most “noble” native varieties, fell out of favor in the 20th century as farmers sought more productive cultivars. It produces a more structured, substantial white than Trebbiano, with a combination of extract and acidity reminiscent of Chardonnay. \u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42742720823350,"sku":"SOMM2407-TBTI22PEC-750","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022TorredeiBeati_AbruzzoPecorinoDOCGiocheremoconiFiori.png?v=1759783527"},{"product_id":"2018-pass-gem-douro-reserva-redsomm2407-pssg18douro-750","title":"2018 Passágem, Douro \"Reserva\" Red","description":"\u003cp\u003eLongtime SommSelect Faithful have heard this rant many times before: most of the wine-loving public is asleep at the wheel when it comes to the dry reds (and whites!) of Portugal’s Douro Valley. The Douro’s signature fortified wine, Port, still retains its place among the great wines of the world, but the real story right now is the ever-increasing quality, availability, and diversity of dry, unfortified table wines. Modernization of winemaking facilities and a major generational shift in winemaking talent is happening throughout Portugal, but perhaps most profoundly in the Douro—one of the world’s most historic wine appellations and one of the most dramatic terroirs to experience firsthand. Haven’t been yet? It needs to be on your list!\u003c\/p\u003e\n\u003ch4\u003eWhere It Grows:\u003c\/h4\u003e\n\u003cp\u003ePortugal’s Douro River Valley, a UNESCO Heritage Site and one of the first officially “delimited” wine zones in the world, has undergone a radical transformation. It is a cavernous valley, spanning the entire width of the country and emptying into the Atlantic at Oporto, the coastal city that gave the region’s most famous export—Port—its name. It is a hot, arid climate, with terraced vines rooted in crumbly schist: an ideal setting for powerful dry reds from hardy local varieties such as Touriga Nacional.\u003c\/p\u003e\n\u003ch4\u003eHow It's Made:\u003c\/h4\u003e\n\u003cp\u003eThis lush red is driven by Touriga Nacional (60%) and Touriga Franca (40%) fermented on native yeasts in stainless steel. Maceration on skins lasts just five days and yet, characteristic of wines from this area, that was plenty of time to extract lots of color, tannin, and flavor. The wine was aged for 18 months in a mix of new (30%) and used (70%) French oak barriques, lending some polish to an otherwise earthy, mineral-rich red.\u003c\/p\u003e\n\u003ch4\u003eWhat It Tastes Like:\u003c\/h4\u003e\n\u003cp\u003eAn opaque, inky, ruby-black hue in the glass, with black fruits leaping out of the gate once poured: black raspberry, cassis, currants, plum. Then, more savory elements emerge: graphite, dusty earth, wild herbs, leather, violets, tobacco. It is full-bodied, but not overwhelmingly so, with firm tannins and a long, violet-scented finish. Reminiscent of Left Bank Bordeaux, but with a wild side—a pleasing touch of earthy rusticity that begs to be tamed by a rich braised lamb shank or short ribs.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42744687132726,"sku":"SOMM2407-PSSG18DOURO-750","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/Screenshot2025-04-10at10.31.50PM.png?v=1744349523"},{"product_id":"somm2407-mssra19barolo-750","title":"2019 Cantina Massara (Giancarlo Burlotto), Barolo del Comune di Verduno","description":"\u003cp\u003e What makes for the ultimate cellar worthy bottle of Barolo? You need three things: great vineyard parcels, an impeccable producer, and a stellar vintage. Cantina Massara’s Barolo del Comune di Verduno 2019 has all three in spades. The family behind this beauty is none other than the legendary Burlottos, a name familiar to every Barolo diehard and synonymous with the special but rarely seen village of Verduno. And as we’ve emphasized before, the 2019 vintage is the best the region has seen in years. Top 2019 wines, like today’s, are already opening up into transportative beauty yet poised to develop for ages in your cellar. Massara’s Barolo is the stuff vinous dreams are made of; whether you want a wine to age for decades or mark out a special evening right now, no Nebbiolo lover can afford to pass this up.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAt the northernmost tip of the Barolo appellation lies the village of Verduno. It might not have the name recognition of a Castiglione Falletto or Serralunga d’Alba, but the wines here are truly special. Silty sandstone soils make for more perfumed, slightly softer Barolo that emphasizes the appellation’s floral charms in youth. It’s vitally important to the region–and the wider world–historically. In the 19th century, at the Castello di Verduno in the town’s center, the first dry Barolo was crafted, creating the classic style we know and love today. Yet it remains something of an insider’s secret these days, accounting for only about 5% of Barolo’s total production.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIf there’s one name to know in Verduno, it’s Burlotto. In the late 1800s, alongside the Castello and its royal owners, Giovani Battista Burlotto was the town’s most important winemaker. He owned practically every important site outside the Castello’s jurisdiction, including the three at play in today’s wine. Upon his death in 1927, his holdings were split amongst his three sons. The oldest received the Castello di Verduno itself, which GB Burlotto had purchased a few years before. The second took over the family’s namesake winery, and the third took over the family’s farmhouse and top holdings on the Massara hill: Cantina Massara was born. GB Burlotto’s grandson and great grandson, Giancarlo and Gianluca, now head the estate. Together, they craft some of the most evocative Verduno bottlings you’ll ever come across.\u003c\/p\u003e\n\u003cp\u003eFor their standard bearer wine, the Burlottos blend fruit from three hills across Verduno–Massara, Neirane, and Castagni. This is the old way of doing things; single-vineyard Barolo is essentially a late 20th century invention.  Combining vineyard sites allows the Burlottos to achieve optimal balance–opulent aromatics from Massara, robust depth from Castagni, and stringent, ageable structure from Neirane. Winemaking is done the old way too. Fermentations start spontaneously, macerations last up to a month, and aging takes place for no less than three years in huge Slavonian botti. The results are head spinning. Classic crushed raspberry, dried cherry, rose petals, orange peel, anise, tobacco, and mushroomy earth notes lead the nose. The palate still leans toward structure, prominent but fine-grained tannins and rigorous acid taking the lead, but there’s plenty of rich, fruity depth to make for a thrilling experience now. Pinpoint red fruits and cedary savor continue on the palate. The finish is minutes long, sandy mineral notes coming through. In short, it’s slam dunk Barolo, the sort of thing to lay down in large quantities and watch evolve over decades. For anyone looking for the greatest experiences in wine, this is not to be missed!\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42815777833014,"sku":"SOMM2407-MSSRA19BAROLO-750","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2019CantinaMassara_GianCarloBurlotto_BarolodelComunediVerduno_MainImage-1800x1800.jpg?v=1719328695"},{"product_id":"somm2407-carmelo15cab-750","title":"2015 Carmelo Patti, Cabernet Sauvignon","description":"\u003cp\u003e\u003cspan\u003eEvery region needs its legends. Rioja has its Lopez de Heredia, Barolo its Bartolo Mascarello, and though he might not be a household name here in the States, Carmelo Patti is undoubtedly the legend of Mendoza. In a bottle like today’s 2015 Cabernet Sauvignon, all the ingredients are there: old school, rigorously artisanal production methods; a laser-like focus on the best and oldest sites in the region; and most importantly, a deeply soulful drinking experience. If the word “Mendoza” tends to conjure up for you images of glittering, modern wineries producing ultra-polished showpieces, you’re not alone. But a bottle of Carmelo Patti both defies our expectations of what Mendoza can be and affirms its greatness. This is undoubtedly one of the most magical wines from one of the greatest producers in all of South America. Load up, and stay tuned for an afternoon offer that really scales the heights of Patti’s prowess!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCarmelo Patti was born in Sicily, but was brought to Argentina by his parents in 1951, when he was just one year old. From the moment he could work, Carmelo was involved in viticulture; his father was a farmer who maintained a vineyard for home winemaking, and Carmelo spent his days at his father’s side. At the age of 19, he left to work for nearby wineries and spent the next 17 years watching from the inside as Mendoza grew from oddity to international vinous powerhouse. The wineries became unabashedly modern and technology-focused, the region shifted its focus almost entirely to Malbec, and wines spent mere months aging before they were released. There was plenty of wine to go around, but little of it lived up to the potential Carmelo knew Mendoza had. Carmelo dreamed of establishing his own winery, one focused on old vines, stridently traditional production methods, and, above all, extensive aging before release. In 1986, at the age of 36, Carmelo struck out on his own. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the get-go, Carmelo Patti made wine the old way.  All of the fruit comes from the Luján de Cuyo subzone of Mendoza, where the region’s famously high elevations meet rocky, sandy soils that imbue the grapes with incredible structure. Although he makes stunning Malbec, Cabernet Sauvignon was the first variety Carmelo chose to work with, and it remains his favorite. Carmelo works only with red varieties, which get destemmed and fermented in massive concrete tanks. The wines then spend a year in a mix of concrete and very old barrels. Crucially, Carmelo chooses not to release any wine until he feels it’s ready to drink; most wines age in bottle for around five years, but in especially great vintages like today’s 2015, he’ll hang onto the wines for close to a decade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003cspan\u003eEven at nine years old, Carmelo recommends decanting his Cabernet Sauvignon for an hour or more, and we’re inclined to agree. A little air allows the densely-packed aromas to really unfurl and impress. The nose leads with deep, brambly fruit, slightly dried blackberries and raspberries alongside juicy purple plum flesh. Cedary spice, tomato leaf, and black pepper follow. On the palate it’s unabashedly ripe, the purple and red fruits filling out into mouth coating texture before the brisk, elevation-derived acidity comes to whisk them away. Soft yet present tannins persist, inviting drinking right now but setting things up for a further decade of aging if you wish. What impresses here above everything else is the wine’s old-school, artisanal touch, miles away from the highly technical Mendoza wines we’re so used to. Any lover of Bordeaux, the Rhône Valley, even Brunello will find plenty to love here. If you think you know Mendoza, Carmelo Patti is here to change your mind!\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42843014365238,"sku":"SOMM2407-CARMELO15CAB-750","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2015CarmeloPatti_CabernetSauvignon_MainImage-1800x1800.jpg?v=1720037787"},{"product_id":"mv-massimo-coletti-prosecco-di-treviso-frizzante-phojasomm2408-massmvphoja-750","title":"MV Massimo Coletti, Prosecco di Treviso Frizzante \"Phoja\"","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\n\u003cp\u003eUltra-natural, gently sparkling Prosecco with a wonderfully yeasty mid-palate and a crisp, dry finish—this is not for Bellinis!\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e“Prosecco country” spreads across northeast Veneto and spills over into neighboring Friuli. Although the Dolomites loom in the near distance, vineyards in towns such as Valdobbiadene, Conegliano, and Treviso experience a somewhat warmer, Marine-influenced climate than Champagne. Soils are an amalgam of clay, limestone, marine sandstone, and glacial moraine.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMassimo Coletti is a fourth-generation winemaker who has amassed a very diverse resume in a short amount of time. Whereas his great-grandfather sold off his grapes to the local cooperative, Coletti (and his father before him) have focused on organic farming and small-lot production—including several bottlings in the traditional \u003ci\u003ecol fondo \u003c\/i\u003estyle (essentially an Italian answer to “pét-nat,” with visible yeast sediment in the bottle). The 2020 vintage marked Massimo’s first “official” vintage as the winemaker.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis wine carries a \u003ci\u003efrizzante \u003c\/i\u003e(“semi-sparkling”) designation, and it is made using the Charmat (“tank”) method. The fermentation of the base wine is carried out in stainless steel tanks on ambient yeasts, and the wine does not undergo malolactic fermentation. It only reaches 11% a.b.v., with residual sugar of 7 grams\/liter.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePale straw gold with yellow and green highlights, with aromas of underripe white peach, yellow apple, white flowers, wet stones, and rising bread dough. For those who’ve tried Prosecco before, this will likely be the driest, most mineral example you’ve encountered, with a pronounced yeasty quality due to the yeast sediment in the bottle. The effervescence is much gentler than that of a \u003ci\u003espumante \u003c\/i\u003e(fully sparkling) style, thus the \u003ci\u003efrizzante \u003c\/i\u003eindication.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42893574406198,"sku":"SOMM2408-MASSMVPHOJA-750","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/PhojaStoreImage.png?v=1741197000"},{"product_id":"somm2408-renau13spieg-750","title":"2013 R. Renaudin, Champagne Brut Premier Cru Blanc de Blancs \"L'Espiègle\"","description":"\u003cp\u003e \u003cspan\u003eWe’ve had the distinct pleasure of offering the incomparable, single vintage cuvée from R. Renaudin, “l’Espiegle,” multiple times over the past years. Of late we’ve been uncovering magnums of library wines, but it’s been too long since we got our hands on a “current” release in the standard 750ml format. So I’m super excited for the opportunity to get some of these scintillating bottles from the 2013 vintage into your hands. Yes, this bottle that’s a decade plus in age already is the current release, and it just so happens to come from a vintage that was overshadowed by 2012 (and 2008) but may be the sneaky winner of the 2010s. And the best news? It seems the price hasn’t budged since the grapes were harvested–it’s the only way to explain the ridiculously low, sub $70 price tag. Go ahead, you know what to do next!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAlthough it has passed through many hands and been rebuilt, Champagne Renaudin still upholds the traditions of an ancient estate (Château de Conardins) that was first established in 1724, making it one of the oldest enterprises in all of Champagne. Today, they own just 12 hectares that are spread throughout villages in the Coteaux Sud d’Épernay and the Côte des Blancs. Most of their crop is sold off to the blue-chip houses, but a small portion does remain in-house for production—just 50,000 bottles, and a fraction of that makes up their prestige cuvée. For comparison, Moët et Chandon produces tens of millions per year. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRenaudin’s micro-produced prestige bottling, “L’Espiegle,” is what’s on offer today. This 2013 comes from Chardonnay vines in the Premier Cru village of Pierry, which lies at the entrance of the Côte des Blancs near the Grand Crus Cramant and Chouilly. In the cellar, the gently pressed juice saw a slow, spontaneous fermentation in older French oak barrels followed by roughly 10 months of maturation. During this time, malolactic fermentation was avoided, but a steady lees-stirring regimen was employed to lend more textural richness. After being transferred into bottle, the wine then aged in the cellars of Renaudin for over \u003c\/span\u003e\u003cspan\u003e110 months\u003c\/span\u003e\u003cspan\u003e before disgorgement and a judicious five-gram \u003c\/span\u003e\u003cspan\u003edosage\u003c\/span\u003e\u003cspan\u003e. As mentioned, 2013 was originally thought to be a bit too “classic,” which means cold, to reach the heights of 2012 or 2008. But, it was actually about the same temperature as some of the top vintages from the 1960s, ‘70’s and ‘80s. Indeed it compares very favorably with the knockout 1996 vintage that we offered in magnum some years ago.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThere are only a handful of respectable Champagne estates that age their prestige cuvées for this long, and far fewer taste this good and almost none charge so little. “L’Espiegle” pours a brilliant yellow-gold in the glass with streaks of silver and neon green. The tiny, compact beads of carbonation race upward in a rapid spiral motion and burst onto the surface alongside a fine mousse. If you give the wine about 15-20 seconds to settle in an all-purpose stem or flared tulip and gently swirl it a couple of times, you’ll be greeted with vibrant, creamy, and savory aromas of red and yellow apple, Bosc pear, crushed oyster shell, pineapple core, marzipan, lees, lemon curd, hazelnuts, honeysuckle, and toasted brioche. The palate, like all of their “L’Espiegle” creations, is rich and ever-lively with pulverized minerals and supple, nutty layers. Though it’s past a decade already, this is still a young wine, and it will continue its journey and improve for many years to come–if you can grab enough that you won’t be tempted to drink them all up before then!\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42925513343030,"sku":"SOMM2408-RENAU13SPIEG-750","price":69.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2013R.Renaudin_ChampagneBrutPremierCruBlancdeBlancsL_Espiegle_MainImage-1800x1800.jpg?v=1722609791"},{"product_id":"somm2408-guylarmvbzero-750","title":"MV Guy Larmandier, Champagne Brut Zero Grand Cru Cramant Blanc de Blancs","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen it comes to sparkling wine, we fall very very hard for mineral, incisive Blanc des Blancs. The chalkiness, the electrifying acidity, the sense that you’re practically drinking the region’s limestone soil. We can’t get enough of it. With their Cramant Grand Cru Blanc des Blancs, the Larmandier family ratchets those qualities up to 11. This stunning bottle–from one of the most important villages in the world for Chardonnay, unimpeded by even a drop of dosage–may just be Champagne in its most thrilling form. And as an added bonus, it’s proof positive of one of the unspoken rules among Champagne aficionados: that a great bottle really only starts to strut its stuff a year after disgorging. Now two years out from its disgorgement, there’s textural richness and more fruit-backed depth to round out the mineral core, and it's all the better for it. It’s the most exciting form of Champagne just entering its most exciting drinking window. So don’t hesitate; go deep!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt’s not really a surprise that a bottle of Chardonnay as deft as this comes from Maison Guy Larmandier. After all, the family’s nine hectares of holdings are composed almost entirely of the variety. They’ve got a stable of vineyards to make any grower blush with envy, based entirely in Champagne’s Côte des Blancs, and composed exclusively of Premier and Grand Cru holdings. For their Brut Zero Blanc des Blancs, they zero in on Cramant, their most cherished village. Here, the region’s iconic Kimmeridgian limestone soil dominates, imbuing Chardonnay grown on its gentle slopes with electric tension. Whereas neighboring villages like Avize and Mesnil are famed for the power they impart to Chardonnay grown there, Cramant is like Champagne’s Puligny, emphasizing elegance and purity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGuy Larmandier founded his eponymous estate in 1976. That places him firmly at the beginning of the grower Champagne movement, one of the first to stop selling his fruit to the major houses and begin bottling under his own name. From the beginning, precision and a deft touch marked his wines out, with fermentations taking place in stainless steel tanks and malolactic blocked to retain freshness. If you wanted to experience the lightning thrill of great Côte des Blancs bubbles, Guy’s address was one of the first you had to look to. Guy sadly passed in 2000, but his wife Colette and daughter Marie-Helene continue the business to this day. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis edition of the Guy Larmandier Grand Cru Cramant Blanc des Blancs Brut Zero takes 2017 as its base vintage, and it aged five years \u003c\/span\u003e\u003cspan\u003esur latte\u003c\/span\u003e\u003cspan\u003e before disgorgement in 2022. While two years in bottle isn’t significant age per se, it’s just enough time to allow such a tightly coiled beast to unwind and impress with an even broader range of flavors. Definitely pour this into all-purpose white wine glasses to fully appreciate the aromatic spectrum on display here–pulverized chalk, seaspray, gunflint, lemon zest, white flowers, and oyster shells. Creamy orchard fruit and raw almond nuttiness round out the piercing minerality. On the palate, it’s all about incisive cut, the rocky tension carrying things through to a minutes-long finish. It’s tense and electric, but never punishing, just enough concentration and fruit to keep things refreshing instead of austere. Alongside some oysters or simple seafood, a bottle is liable to disappear far more quickly than you anticipated. Better stock up to be safe!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42947924328502,"sku":"SOMM2408-GUYLARMVBZERO-750","price":67.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/MVGuyLarmandier_ChampagneBrutZeroGrandCruBlancdeBlancs_MainImage-1800x1800.jpg?v=1722965669"},{"product_id":"2023-lioco-indica-mendocino-red-table-winesomm2409-lioco23ind-750","title":"2023 Lioco, \"Indica\" Mendocino Red Table Wine","description":"\u003cp\u003eFirst released in 2013, Jon Bonné’s “The New California Wine” was true to its title: It examined California wine through a new lens. Not only is California so much more than high-priced, high-scoring Napa Cabernet, the typical winery business model has changed dramatically. Owning vineyards—i.e. an “estate”—is out of reach for most, so instead, a more “indie” approach has prevailed: Producers like LIOCO contract with independent growers to source grapes, then make their wines in “custom crush” facilities that are usually a far cry from the châteaux and castelli of Old World Europe. LIOCO’s “Indica” is quintessential “new California” wine: sourced from heritage vineyards; made from “outlier” grapes; crafted with a European sensibility (i.e. for everyday drinking rather than score-chasing). It works beautifully, because, in the end, California can do a lot of things (like Carignan!) very well.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42959874097206,"sku":"SOMM2409-LIOCO23IND-750","price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/Screenshot2025-05-29at7.16.00PM.png?v=1748571375"},{"product_id":"somm2409-pbmvpromise-750","title":"MV Petit \u0026 Bajan, Champagne Brut Grand Cru \"Promise\"","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePetit \u0026amp; Bajan is one of those small, family-run Champagne houses that exemplifies the beauty of grower Champagne. Founded in 2008 by Richard Petit and Véronique Bajan, this estate draws on the rich traditions of two grand cru terroirs. Richard’s family has long cultivated Chardonnay in the chalky soils of Avize, while Véronique’s roots lie in Verzenay, a bastion of Pinot Noir in the Montagne de Reims. Together, they farm just over 3 hectares of grand cru vineyards with a commitment to sustainable viticulture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eWhat makes their approach so compelling is the meticulous care lavished upon each grape. Hand-harvesting at perfect ripeness, often daringly late, upright wooden pressing, the gentle malolactic fermentation, and the extended aging lend \"Promise\" a finesse that is both modern and timeless. With a dosage so restrained it barely whispers (3 grams per liter), this Champagne stands as an ode to purity.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 class=\"mb-xs mt-5 text-base font-[525] first:mt-3\"\u003eWhy You’ll Love It:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli class=\"my-0\"\u003eThis is Champagne at its most honest and expressive\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"my-0\"\u003eThe grand cru origins are evident in every sip: Chardonnay from Avize lends precision and minerality, while the Pinot Noir from Verzenay adds structure and depth\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"my-0\"\u003eA refreshing and complex harmonious blend of citrus zest, orchard fruits, and subtle floral notes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Serve It:\u003c\/strong\u003e \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eServe slightly chilled between 46–50°F in a tulip-shaped glass\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eThis is not a Champagne to relegate to mere aperitif status; \u003cmeta charset=\"utf-8\"\u003ePair it with oysters or scallops for a maritime duet, or let it dance alongside creamy cheeses for a richer harmony.\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42998342582326,"sku":"SOMM2409-PBMVPROMISE-750","price":64.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/MVPetit_Bajan_ChampagneBrutGrandCruPromise_MainImage-1800x1800.jpg?v=1724966153"},{"product_id":"2021-zorah-karas-areni-noirsomm2409-zrh21areni-750","title":"2021 Zorah, \"Karasì\" Areni Noir","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you subscribe to the popular theory that winemaking originated in the Caucasus region many millennia ago—a theory supported by archaeological evidence—then what you see before you is a modern expression of one of the world’s oldest wines: An Armenian red that \u003c\/span\u003e\u003cspan\u003edraws on more than 6,000 years of history in its production. Just as we’ve seen a sharp uptick in interest in the wines of neighboring Georgia, Zorik Gharibian shines a spotlight (headlamp?) on his native Armenia: He built his winery right next to an archaeological site that contains the earliest-known evidence of a winemaking facility—including rudimentary wine presses and crumbling fermentation jars, all of which were covered in brittle grape stems\/seeds\/pips that were determined to be Areni Noir. Is this the “original” red wine grape? It’s possible, but more important than that, it’s delicious!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eWhere It Grows:\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll of Zorah’s vines have been selected from the cuttings of an unused vineyard located next to a local 12th-century monastery. Since these vines are buried in sandy, limestone soils perched at an extraordinarily high altitude of 4,600 feet, all of them are ungrafted, as phylloxera cannot survive in these conditions. These altitudes represent the absolute upper limit for viticulture in the Northern Hemisphere.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eWho Made It:\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eZorah was founded in the 2000s by Zorik Gharibian, an Italian-Armenian who abandoned a fashion career in Milan to return to his roots. With Mount Ararat looming in the backdrop, Zorik was immediately drawn to the volcanic soils of Vayots Dzor, so he built a winery in the rural town of Rind and planted vineyards at elevations of 4,600 feet. After years of experimentation, he and his Italian winemaking consultant, Alberto Antonini, placed their focus squarely on the indigenous Areni Noir variety.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHow It’s Made:\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter hand-harvesting the Areni Noir into small baskets, the grapes are de-stemmed and sent to ferment naturally in epoxy-free concrete tanks. The wine then ages 12 months in amphorae, or karas (karasì = “from amphorae”). These karas are wax-sealed and buried three-quarters underground to ensure a steady temperature during maturation. Afterward, the wine is \u003c\/span\u003e\u003cspan\u003eblended together and bottled, where it ages an additional six months before leaving the winery.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eWhat It Tastes Like:\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eExpect soft, gorgeously lifted perfumes of black cherry, fresh-picked Damson plum, purple \u003c\/span\u003e\u003cspan\u003eflowers, wild strawberry, exotic spice, and baked clay. The sublime palate has incredible Burgundian finesse and svelte, ultra-smooth tannins that allow the freshness to shine through. This is one of the most simultaneously delicious and unique reds in existence. Enjoy now and over the next 3 years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cb id=\"docs-internal-guid-3c217c58-7fff-59c8-caa2-c82ab4db9ab8\"\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43003375910966,"sku":"SOMM2409-ZRH21ARENI-750","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/Screenshot2025-05-29at6.51.16PM.png?v=1748570517"},{"product_id":"mv-champagne-francis-orban-ros-extra-brutsomm2409-orbmvrosebrut-750","title":"MV Champagne Francis Orban, Rosé Extra Brut","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43003496169526,"sku":"SOMM2409-ORBMVROSEBRUT-750","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/Screenshot2025-07-02at2.37.43PM.png?v=1751492299"},{"product_id":"somm2409-mr21pntnr-750","title":"2021 Montagne Russe, Sonoma Coast Pinot Noir","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEuropean grape vines have been planted and farmed in Sonoma County for over 150 years, but the focus on Pinot Noir is relatively new, going back just a few decades with pioneers like Joe Swan, Rochioli, Martinelli, and Hirsch planting new vineyards in the 1970s and ‘80s. And there’s still plenty of room for newcomers! Montagne Russe is a perfect example: Kevin Bersofsky started making wine in his Napa garage in 2006, but it wasn’t until 2015 that his label became official, and his focus on cool climate Pinot Noir, Chardonnay, and Syrah from Sonoma was solidified. Today his wines are quietly gaining a following as well as garnering numerous accolades. This is truly a tiny, \u003c\/span\u003e\u003cspan\u003egaragiste\u003c\/span\u003e\u003cspan\u003e style operation that is very much on the rise, and we’re  delighted to introduce you to them. Oh, and the value is still extraordinary–grab some before that changes!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKevin Bersofsky began making wine in his garage from some fruit he got from friends back in 2006. In 2013 the Feds shut down his unlicensed operation, and in 2015 he returned with all the necessary permits to make it official. “Montagne Russe” is a reference to the “russian mountains,” the term the French used for the earliest roller coasters–an apt name since Kevin was briefly a coaster engineer, and given the crazy ride he took to making wine! Though he sources from multiple different AVA’s, his primary focus are some top tier parcels in the Sonoma Coast AVA. This is the largest in Sonoma County, stretching from the San Pablo Bay and Petaluma Wind Gap in the south, all the way to the border with Mendocino in the north. This area has a wide range of soils, topography, and micro-climates. For his Sonoma Coast cuvée, Kevin sources from a handful of vineyards that meet his rigorous standards for farming and for truly “cool climate” locations. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe goal at Montagne Russe is to allow the pristine Sonoma fruit and cool climate terroir to shine through, unencumbered by additions and manipulations in the cellar. The Pinot bunches are partially de-stemmed and gently crushed before undergoing a slow, cool fermentation. The finished wine is then racked into French oak barrels, just 10% of which are new, to age for 15 months before being bottled with a very light filtration.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eServe this elegant, medium-bodied Pinot Noir in a large Burgundy stem at around 55-60 degrees. The bright, garnet hue turns to translucent orange-pink at the rim, and the first whiff is loaded with ripe raspberries, crushed strawberries, kirsch, dried roses, lavender, bay laurel, cedar, and damp earth. There’s just the right amount of tannin and good, bracing finish of acidity and saline minerals. King salmon grilled over mesquite chips would be a classic pairing, but a plate of duck confit tacos would do just fine too.\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43005528866870,"sku":"SOMM2409-MR21PNTNR-750","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2021MontagneRusse_SonomaCoastPinotNoir_MainImage-1800x1800.jpg?v=1724873734"},{"product_id":"2022-toka-izbrani-teransomm2410-stka22trn-750","title":"2022 Štoka, Izbrani Teran","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you've never heard of the Teran grape or aren't yet familiar with how ancient Slovenia's wine roots are, do not worry. YOU ARE NOT ALONE!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBelieve us when we tell you: These delicious obscurities are 100% worth your attention.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e Primož Štoka released his first commercial bottling of Teran in 1989 and now it’s his son, Tadej, at the controls, aging his wines in an old family cellar where legs of prosciutto hang from the rafters above the old oak wine barrels. This is the ultimate in sustainably farmed, authentically “local” wine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt is so unlike anything else out there that we, as sommeliers, are all but obligated to take up its cause! This is exactly the kind of stuff that fills our hearts: Small family farms, indigenous grapes, and wines of distinctive character and amazing value. And, they're delicious too! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Štoka family estate is in the village of Krajna Vas, northeast of Trieste, about five miles from the Adriatic Sea. The area is “protected” under the auspices of Natura 2000, a project launched throughout the European Union to protect biodiversity and endangered species. About 18% of all EU land, and 37% of Slovenia’s, is protected under Natura 2000, which for the Štokas means that herbicides and other chemicals are strictly prohibited in the vineyards. Soil health, or rather, soil \u003c\/span\u003e\u003cspan\u003elife,\u003c\/span\u003e\u003cspan\u003e is of paramount importance. Vines are plowed infrequently to minimize erosion, while biodiversity is encouraged through the planting of various cover crops. Of the Štokas’ 25 total hectares of land, about seven are planted to vines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMany of the wines we’ve been most excited about lately hail from regions with loads of history but something that prevented their wines from gaining any traction in the modern market. For a lot of Eastern Europe, the culprit was Communism, where collectivized agriculture snuffed out any individual expression (commercially, anyway). In addition to being the first ex-Yugoslav republic to break away, Slovenia’s wine trade was the first to attract some notoriety, thanks in part to the success of the wines of Friuli-Venezia Giulia in Italy, whose greatest wine zones—including the Carso (Kras) and Collio (Brda)—were essentially shared with Slovenia. From a terroir perspective, the national border (drawn after WWII and officially making Trieste part of Italy) was meaningless; nevertheless, Slovenia is still playing catch-up.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe key feature of the Kras\/Carso is its distinctive red soil, which gets its hue from a high concentration of iron oxide. Underneath is a bedrock of mostly limestone which is packed with a network of underground caves (some of which have become incredible winery cellars). It’s a coastal region but is also in the path of the powerful burja (bora) winds from mountain ranges to the northeast. The signature white grape is the intensely mineral, high-acid Vitovska, while Teran is the premier red. Štoka’s 7 hectares of estate vineyards, all of them dry-farmed and averaging 20 years of age, are about half Teran with the remainder divided among Vitovska, Cabernet Sauvignon, Merlot, and Chardonnay.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You'll Love It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eThe Teran grape, which was long thought to be Refosco, skews tangy and crisp, with a bloody, iodine-like minerality, often found in Cru Beaujolais wines as well.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eAged about a year in large, used Slavonian oak barrels, with extremely appealing dark, wild berry\/pomegranate fruit character. \u003cmeta charset=\"utf-8\"\u003eAromas of black cherry, cranberry, wet soil, iodine, paprika, and grilled meat carry over to the palate, which offers up a great push-pull of sweet and savory sensations. \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eTremendous vibrancy and aromatic complexity, all presented in a bright, electric, medium-bodied package. Like Cru Beaujolais, it’s substantial but also joyfully easy to drink. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow To Serve It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eDecant for 30 minutes before service in Burgundy stems at 60 degrees.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eI\u003c\/span\u003e\u003cspan\u003et has the structure to age for 5+ years but it makes a perfect burger wine right now.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eEnjoy alongside something medium-rare or a little 'bloodier' still. They were made for each other. You won’t experience anything else like it!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43129583763510,"sku":"SOMM2410-STKA22TRN-750","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022Stoka_IzbraniTeran_MainImage-1800x1800.jpg?v=1729107153"},{"product_id":"2022-diego-conterno-langhe-nebbiolo-baluma2411s6r-dcoterno22bal-750","title":"2022 Diego Conterno, Langhe Nebbiolo \"Baluma\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Diego Conterno left his family’s eponymous, and highly awarded, winery to strike out on his own he had a clear purpose in mind: Rather than amp up the inherent power of Monforte d’Alba (as he’d done at Conterno-Fantino) he wanted to use gentle, old school winemaking to add balance and elegance to Nebbiolo grown in this commune of the Barolo zone. This Langhe Nebbiolo is proof positive of his smashing success in achieving this goal–elegant, fresh, and deliciously drinkable Nebbiolo with just the right hint of power and pedigree lurking in the background. We're squarely in a golden age of Langhe Nebbiolo, and “Baluma” is hands down among the best of the best.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eHand harvested Nebbiolo grapes are fully de-stemmed and aged with indigenous yeasts in steel tanks. After a gentle fermentation and short maceration the wine is then aged in neutral 500 liter barrels for five months, and spends an additional four months in cement tanks before bottling. This is very much a “drink me now” Nebbiolo–fresh, floral, and lovely. However it has sneaky complexity and just the right amount of tannic grip to allow for a bit of aging should you choose.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e“Baluma” is a local term that means “let’s dance!” and this elegant, ephemeral take on Nebbiolo is ready to do just that. Serve it cool in a Burgundy stem and you’ll get a rush of fruit–sweet cherries, raspberries, currants–wildflowers, rose petals, orange peel, fennel seed, baking spice, and damp earth. The palate is silky and suave, with ripe tannins and snappy acidity, and a lip-smacking quality that keeps you dancing and twirling back for more.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43129729777718,"sku":"2411S6R-DCOTERNO22BAL-750","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/DiegoConternaBalumaNebbiolo.png?v=1738025333"},{"product_id":"mv-jean-vesselle-champagne-brut-blanc-de-noirs-oeil-de-perdixsomm2410jvslbdnpx-750","title":"MV Jean Vesselle, Champagne Brut Blanc de Noirs \"Oeil de Perdrix\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAnyone who loves great Champagne, and Pinot Noir, recognizes Bouzy as ground zero for the region’s most profound expressions of the variety. Amongst a star-bright constellation of producers within the region, Delphine and David Vesselle have already distinguished themselves from the pack. The family’s 15 hectares are planted to 90% Pinot Noir and 10% Chardonnay, and across the entire Vesselle lineup, Pinot Noir is the luminous, irrepressible star. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFirst established in the 1800s, the Vesselles are also deeply entrenched in Champagne viticulture, and today they work tirelessly in the vineyard to adhere to organic practices. Come harvest, the ripe Pinot Noir clusters (from Grand Cru Bouzy and select holdings in the Aube) are picked by hand and sent to their cellar for a brief maceration. The “Oeil de Perdrix” is a true rosé de saignée, made from start to finish with a single set of skin contact juice as opposed to the more popular method of adding still, red wine to the tanks before bottling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the first pour to the last sip, Vesselle’s “Oeil de Perdrix” is a breathtakingly unique and refreshing take on conventional Blanc de Noirs. Thanks to the brief skin contact, the wine pours a beautiful, pale, salmon-pink core with vibrant copper-orange hues, the mousse is vigorous and fine, and just like all of Vesselle’s Champagnes, an aromatic tour de force reveals itself on the nose. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You'll Love It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eBursting with high-toned wild raspberry, green strawberry, Rainier cherry, redcurrant, rose stem, white pepper, blood orange zest, chalk, crushed red apple, thyme, and dried flowers\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe mouthfeel is full, soft, and generous but pulsing with electric jolts of acidity and lip-smacking minerality before the vinous signature of Vesselle’s ripe, bold Pinot Noir steals the show. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow To Serve It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eChilled in serve in all purpose stems\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003e The versatility and texture of this wine allows delightful pairings with a multitude of dishes, from tuna sashimi to chicken karaage. \u003c\/span\u003e\u003cspan\u003eOur favorite pairing? A bottle with roast chicken and Pommes Frites. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43131662893110,"sku":"SOMM2410JVSLBDNPX-750","price":64.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/MVJeanVesselle_ChampagneBrutBlancdeNoirsOeildePerdix_MainImage-1800x1800.jpg?v=1729114465"},{"product_id":"2023-domaine-michel-sarrazin-et-fils-bourgogne-pinot-noir-les-vieilles-vignessomm2411-srzn23pnt-750","title":"2023 Domaine Michel Sarrazin et Fils, Bourgogne Pinot Noir \"Les Vieilles Vignes\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday’s discovery is hands-down one of the best red Burgundy values you’ll ever see—a wine that drinks so far above its station you’d be hard-pressed not to guess Premier Cru in a blind tasting. Yes, we’ve featured previous vintages because it always, always delivers, and yes, they do tell you that it comes from \u003c\/span\u003e\u003cspan\u003evieilles vignes\u003c\/span\u003e\u003cspan\u003e (“old vines”), but they don’t tell you that those vines exceed 50 years of age and cling to a steep slope at about 1,000 feet, right at the edge of both the Givry boundary and the forest line. This wine speaks of its woodsy, rustic surroundings in a clear, resonant voice. You will not find a more thoroughly “Burgundian” Pinot Noir, and, as “entry level” wines go, this is as good as it gets. If you love red Burgundy as much as we do, stock up on this—it has no peer at this price!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Sarrazin name is an important one to know in the Côte Chalonnaise, the region just to the south of the Côte de Beaune that includes Maranges (which is just a click south from Santenay), Mercurey, and Givry. Headquartered in the tiny hamlet of Jamblès, within the Givry AOC, the domaine includes about 35 hectares of vineyards across a number of appellations (Givry, Rully, Mercurey, Maranges), all farmed according to \u003c\/span\u003e\u003cspan\u003elutte raisonnée\u003c\/span\u003e\u003cspan\u003e (“reasoned struggle”) principles; this means that herbicides, pesticides, and any other non-organic inputs are prohibited except in serious emergencies. Brothers Guy and Jean-Yves Sarrazin have run the domaine since the mid-1990s, and in that time, they have raised their own profile along with those of the lesser-known villages they showcase. We have come to rely on Sarrazin for red (and white) Burgundies of uncommon depth and clarity at the lower end of the price spectrum, \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe cuvée “Les Vieilles Vignes” isn’t messing around in the \u003c\/span\u003e\u003cspan\u003evieilles\u003c\/span\u003e\u003cspan\u003e department: The wine is sourced from 50+-year-old vines on a family plot in Jamblès, which, at about 1,000 feet in altitude, is just outside the Givry AOC boundary. Hand-harvested grapes are fermented on indigenous yeasts in open-topped wooden vats, after which the wine is aged partly in large, wooden casks (80%) and partly in stainless steel (20%). It is bottled unfined and unfiltered.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the glass, the 2023 “Les Vieilles Vignes” is a medium ruby moving to pink and magenta at the rim, with perfumed aromas of black and red cherry, red plums, cranberry, damp roses and violets, black tea, crushed stones, underbrush, and a hint of leather. It’s juicy and nicely concentrated but also tangy and spicy, with that inimitable wave of freshness that gives it lift and lilt. It glides gracefully across the palate, without too much tartness or twang, and ends with a floral flourish. I’ll bet it would improve with a few years of cellar age—and make you feel even better about what you paid for it—but it is also approachable now. Decant it about 30-45 minutes before serving in Burgundy stems at around 60 degrees (the cooler temp here designed to highlight fruit over acid). Perhaps the best word for this wine is “surprising”—considering everything that went into it, I’m surprised it doesn’t cost more. It offers great versatility at the table as well, with enough finesse for some seafood preparations but is ultimately better-suited to chicken, pork, game meats, or even beef. Try the below for an easy and delicious weeknight pairing during the busy holiday season!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43162199916598,"sku":"SOMM2411-SRZN23PNT-750","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2023DomaineMichelSarrazinetFils_BourgognePinotNoirLesVieillesVignes_MainImage-1800x1800.jpg?v=1730922575"},{"product_id":"2018-domaine-de-beausejour-chinon-half-bottle2412demi4-bsj18chn-375","title":"2018 Domaine de Beausejour, Chinon Half Bottle","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43165555261494,"sku":"2412DEMI4-BSJ18CHN-375","price":12.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/BeausejourChinonStoreImage_1.png?v=1743532245"},{"product_id":"2023-ch-teau-massiac-pays-doc-viognier2412b6-msc23viog-750","title":"2023 Château Massiac, Pays d'Oc Viognier","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIf there’s a single word that captures the 2023 Château Massiac, Pays d’Oc Viognier, it’s \u003c\/span\u003e\u003cem\u003eradiance\u003c\/em\u003e\u003cspan\u003e. This wine, grown in the sun-drenched foothills near the Mediterranean, is a testament to the Boudouresques family’s commitment to organic viticulture and their reverence for the land’s ancient history—one that stretches back to Roman times. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Viognier grapes are harvested in the cool, early morning, preserving their delicate aromatics. Fermentation and aging take place in stainless steel tanks, with the wine resting on its fine lees and receiving gentle batonnage. The result is a Viognier that is both vibrant and textured, with yields kept moderate (about 50 hectoliters per hectare) to ensure concentration and purity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWhy You'll Love It:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eAn interplay of freshness and opulence—apricot, white peach, and honeysuckle, yet crisp and dry on the palate is crisp,\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA subtle mineral thread of the limestone and clay soils, that gives the wine a sense of place and poise. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eA wine that feels both ancient and modern: evoking the wild herbs and sun-baked stones of the Languedoc, yet crafted with a precision\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Serve It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eServe chilled in a white wine stem\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eA natural match for dishes featuring fruit components, such as roasted chicken with apricot glaze or duck with figs\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43198160863286,"sku":"2412B6-MSC23VIOG-750","price":19.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/Screenshot2025-04-14at1.07.58PM.png?v=1744661305"},{"product_id":"weingut-d-nnhoff-schlo-b-ckelheimer-felsenberg-riesling-grosses-gew-chs-somm2411-dnhf22rssfgg-750","title":"2022 Weingut Dönnhoff, Schloßböckelheimer Felsenberg Riesling Grosses Gewächs","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOne of Germany’s most renowned producers, Cornelius Dönnhoff extracts the raw terroir of each unique vineyard and bottles monstrous, nerve-rattling dry Rieslings dripping with colossal power. Each bottle delivers titanic-sized explosions of flavor and minerality and this 2022 Felsenberg, a prized site built from ancient volcanic rock, has all the critics chattering—Suckling, Vinous, \u003c\/span\u003e\u003cspan\u003eDecanter\u003c\/span\u003e\u003cspan\u003e Magazine, Parker’s \u003c\/span\u003e\u003cspan\u003eWine Advocate\u003c\/span\u003e\u003cspan\u003e. No matter who you follow, even if it’s just us, the main takeaway is this: This is the pinnacle of dry German wine. The world has become enraptured by these texturally rich, explosively mineral gems, and Dönnhoff’s releases consistently compete at the uppermost level of wine, as evidenced by today’s bottle which can be enjoyed now with a long decant, but ideally will rest in a cool cellar for many years. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSome 250 years ago, the Dönnhoff family arrived in the Nahe and established a farm where they tended livestock, vegetables, and grapes. Hermann Dönnhoff (grandfather of Helmut) officially launched the estate in the 1920s, and Helmut took the reins in 1966. At this time, they only had four hectares of vines—but after their extraneous farmland was sold off in 1971, Helmut began focusing on wine. With more than 45 vintages under his belt, Helmut, and now his son, Cornelius, have created something grand out of nothing\u003c\/span\u003e\u003cspan\u003e. \u003c\/span\u003e\u003cspan\u003eThe Dönnhoff clan made a fortuitous decision when they chose the Nahe, this region encompasses the hills that surround that eponymous river, and its soils are very diverse. Thanks to these varied and distinct terroirs, it has some of Germany’s best \u003c\/span\u003e\u003cspan\u003eGrosses Gewächs\u003c\/span\u003e\u003cspan\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Felsenberg,” is one of those GG (essentially Grand Cru) vineyards, and it’s a\u003c\/span\u003e\u003ca href=\"https:\/\/www.vdp.de\/fileadmin\/_processed_\/3\/1\/csm_5019_NAHE_FELSENBERG_Schlossb%C3%B6ckelheim01_byVDP_984aec5ea4.jpg\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003ebreathtaking slice of land with a small tower clinging to its steep precipice (as depicted on today’s front label). The site sits at 11 hectares with steep gradients and southern exposure, and each vine is buried in a series of volcanic soil. “Felsenberg” is an elite, and historic, GG vineyard.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eGrosses Gewächs\u003c\/span\u003e\u003cspan\u003e wine must be from a designated \u003c\/span\u003e\u003cspan\u003eGrosse Lage\u003c\/span\u003e\u003cspan\u003e (Grand Cru) vineyard and fermented dry, although ripeness level, yield restriction, and manual harvest also play an important factor. After a strict selection process and hand-harvesting their Riesling, the grapes fermented in a combination of stainless steel and 1200 liter German oak barrels and then matured until the middle of 2023. After further bottle aging, the wines left Dönnhoff’s cellar and arrived on our shores in the spring of 2024.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDönnhoff’s GG’s are all built for the cellar. That said, give Felsenberg a good, long decant and it shows incredible layers despite its infancy: Kaffir lime, green mango, white peach, pineapple, Meyer lemon, and tangerine blast out of the glass like a cannon and release savory shrapnel in the form of crushed white rock, smoke, candied ginger, salted citrus, gunflint, dried herbs, acacia, grapefruit zest, and honeysuckle. It’s bold and assertive, unafraid to flaunt its searing minerality and gorgeous layers of ripe, nervy fruit. Served in your best all-purpose stems at a cool 50 degrees, this soaring, bone dry bottle of mineral magic can easily go toe to toe with Grand Cru white Burgundy, or any other of the world’s finest white wines. Of course these GG’s are very limited, so don’t hesitate to grab enough to try a bottle soon and then let the rest sleep in your cellar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43251155140662,"sku":"SOMM2411-DNHF22RSSFGG-750","price":79.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022WeingutDonnhoff_SchlossbockelheimerFelsenbergRieslingGrossesGewachs_MainImage-1800x1800_a2695509-07e8-484a-968e-7ed27a0e9e73.jpg?v=1733151856"},{"product_id":"2020-domaine-de-la-madone-beaujolais-villages-le-p-rr-onsomm2412-mdn20beajlp-750","title":"2020 Domaine de la Madone, Beaujolais Villages \"Le Perréon - Bio\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCru Beaujolais has been trumpeted as one of the best values in the world of small production, terroir forward wines for many years now. And it is still true, though you have to grade things on a curve: Cru Beaujolais is more expensive than a decade ago for sure, but compared to other world class wines it’s still affordable. All that said, when I stumbled upon today’s discovery I got super excited–all the silky fruit, granitic minerality, and floral fun of a top tier Fleurie, but from an overlooked terroir outside the “Cru” designation. So you get some exceptionally sublime Beaujolais at a price that harkens back to the early 2000s. All the details on why this wine is such a crazy good deal are below, but believe me, you will want to stock up!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe sleepy hamlet of Le Perréon lies just a mile or two south of where the famous ten “Cru” villages of Beaujolais begin, but it is not just geographically close, it is geologically very, very close too. The best parcels of vines grow on very steep slopes that are between 1500 and 2000 feet above sea level, and the subsoil here is almost pure decomposed pink granite. Sound familiar? Bojo geeks like myself will immediately think of Fleurie, where the best wines are also grown on steep slopes of decomposed pink granite. This distinct combination of factors results in wines that are supremely elegant; full of flowers and sappy red fruits but also containing more structure and depth than most of the other Beaujolais Crus–only Moulin-a-Vent and sometimes Morgon are longer lived.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOliver and Bruno Berard know the special value of the Le Perréon terroir better than almost anyone. As proprietors and winemakers at Domaine de la Madone they tap into many generations of knowledge and tradition when farming their old vines of Gamay. And I do mean “old,” most are between 40 and 60 years old, and some are over 100. From these precious, ancient plants they craft wines that are labeled “Beaujolais-Villages” but can go toe to toe with the best, and most famous, bottles of Fleurie. Indeed, the name of their domaine, “Madone,” shares a name with the most famous, hilltop parcel of vines in Fleurie. It’s probably a coincidence (Madone is French for Madonna), but a happy one nonetheless!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Berard clan only makes a few cuvées, but today’s “Bio” represents the heart of their old vine parcels at high elevations, and it is the vines that have been certified organic for many years now (today the entire estate is practicing organic). Everything is done by hand–the vineyards are way too steep for tractors! Winemaking is simple, straightforward, and follows the tradition of many generations. The fruit is partially destemmed and fermented with native yeasts in cement and steel tanks, and aged in the same tanks before bottling with minimal filtration. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith a little over four years of bottle age now, the 2020 “Le Perréon” is in perfect form, though given its terroir pedigree it will certainly improve for another three to five years or more. Give it a quick decant and serve on the cool side of cellar temperature in a Burgundy bowl and you’ll be treated to a rush of wild raspberries, black currants, cherry blossoms, dried rose petals, black tea, damp earth, and tell-tale granitic minerality. The palate is silky and soft, but with plenty of snappy acidity on the finish to keep it refreshing, and the complexity (especially given the price) is outstanding. Serve with anything you’d like, from smashburgers to seared salmon to Pernil (Puerto Rican roast pork shoulder)! \u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43330156429366,"sku":"SOMM2412-MDN20BEAJLP-750","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020DomainedelaMadone_BeaujolaisVillagesLePerreon_MainImage-1800x1800.jpg?v=1734387766"},{"product_id":"2002-vincent-couche-champagne-sensation-brut-naturesomm2412-vche02senstn-750","title":"2002 Vincent Couche, Champagne \"Sensation\" Brut Nature","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis is almost certainly your last chance to try this revelatory, rarefied Champagne. Don’t miss it!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cb id=\"docs-internal-guid-5920af56-7fff-5322-0934-94005ae548db\"\u003e\u003cspan\u003eThe 2002 vintage is universally touted as one of the greatest Champagne vintages of the 21st century, producing exceedingly age-worthy wines with both power and finesse. \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVincent Couche’s fruit comes from two choice villages, Buxeuil (Pinot Noir) and Montgueux (Chardonnay). Vines in Montgueux, made famous by Champagne icon Jacques Lassaigne, are perched on an expansive chalky rise that looks down at the farmland below. The wonderfully ripe grapes grown here add immense texture and vibrancy in the final wine.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCouche has led the charge in both the organic and grower Champagne movements.\u003c\/span\u003e\u003cspan\u003e He was the first producer in Champagne to be certified Biodynamic in both the vineyard and cellar. His “Sensation” bottling is \u003c\/span\u003e\u003cspan\u003eequal parts Pinot Noir and Chardonna\u003c\/span\u003e\u003cspan\u003ey that has been naturally farmed, vinified in old French barrels, and left to mature on the lees for over two decades. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is non-intervention in it's truest sense. \u003c\/span\u003e\u003cspan\u003eCouche picks late so that his grapes are properly ripe, no chaptalization is required and the dosage is kept to an absolute minimum. He ferments his wines with natural yeasts in large neutral barrels and then allows the malolactic fermentation to occur naturally. No pumps are to be found in the winery—everything is by gravity.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eWhy You'll Love It:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOne of the great Champagnes from One of the Greatest vintages of the 21st century. \u003c\/span\u003e\u003cspan\u003eAstoundingly energetic.\u003c\/span\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eIt’s a dynamic sensory experience that seems to shape shift every 15 minutes\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eThe palate is brimming with high tones of honeysuckle, white peach, green apple, pineapple core, Rainier cherry, and acacia alongside crackling notes of toasted nuts and candied lemon\/lime peel.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eSavory earth and mineral: wild herbs, lees, smoke, crushed white stones, button mushroom, fino sherry, cheese rind, nougat.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eBuoyant layers of acidity highlight the wine’s beautiful citrus- and orchard-fruit flavors. \u003c\/span\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eIt’s a mind-blowing wine to be enjoyed now and over the next 5-8 years.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Serve It:\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eServing in an all-purpose stem will preserve the delicate \u003ci\u003eperlage\u003c\/i\u003e a bit longer, but your best Burgundy bowl will really accentuate the monumental complexity and vinous depth that Couche has achieved.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eServed just cool, around 50-55 degrees, ideally out of the cellar or wine fridge instead of a regular refrigerator.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003ePerfect with a simple plate of aged cheeses, or make it a truly romantic meal with roast chicken and truffles. \u003ci\u003eBon appétit! \u003c\/i\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43344057499702,"sku":"SOMM2412-VCHE02SENSTN-750","price":159.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2002VincentCouche_ChampagneSensationBrutNature_MainImage-1800x1800.jpg?v=1753221811"},{"product_id":"2021-reichsrat-von-buhl-rieslng-forster-pechstein-grosses-gew-chssomm2412-vbhl21rspch-750","title":"2021 Reichsrat von Buhl, Riesling \"Pechstein\" Grosses Gewächs","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn Europe’s hierarchy of wine greatness, \u003c\/span\u003e\u003cspan\u003eGermany’s \u003c\/span\u003e\u003cspan\u003eGrosses Gewächs\u003c\/span\u003e\u003cspan\u003e (GG) stands shoulder to shoulder with Bordeaux’s First Growths and Burgundy’s Grand Crus.\u003c\/span\u003e\u003cspan\u003e Always dry (\u003c\/span\u003e\u003cspan\u003etrocken\u003c\/span\u003e\u003cspan\u003e) and sourced from elite, low-yielding vineyards, GG wines are the pinnacle of precision—and \u003c\/span\u003e\u003cspan\u003ePechstein\u003c\/span\u003e\u003cspan\u003e is one of the most revered.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 2021 Reichsrat von Buhl “Pechstein” GG is a seismic expression of Pfalz Riesling\u003c\/span\u003e\u003cspan\u003e. From 70-year-old vines rooted in volcanic basalt, it delivers a jolt of mint, sage, lemon zest, and crushed stone. The palate is electric—cooling, sizzling, and mouth-shaking in its intensity. It’s a wine that grabs hold and doesn’t let go.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFounded in 1849, Reichsrat von Buhl has long been a benchmark for terroir-driven Riesling.\u003c\/span\u003e\u003cspan\u003e Since 2013, under the direction of ex-Bollinger winemaker Mathieu Kauffmann, the estate has doubled down on spontaneous fermentation, extended lees aging, and bone-dry purity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a collector’s Riesling with more cellar potential and culinary versatility than Grand Cru White Burgundy—at a fraction of the price. Our multi-bottle buy-in secures the best national pricing.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e96 Points, Wine Advocate\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“The intensely yellow-colored 2021 Forster Pechstein Riesling GG is pure and dusty on the deep and intense, iodine and flinty nose that is reminiscent of crushed stones, lemon rind and ripe lemon fruit. Full-bodied, rich and savory on the palate, with dense and textural fruit and a stimulating salinity and firm tannin structure, this is a very intense and complex, still youthful Pechstein with a long, tight and still slightly astringent but very promising finish with lemon bitters. There is lots of energy here and the need to wait another four or more years.” - Stephan Reinhardt, Oct. 2024\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43348716650550,"sku":"SOMM2412-VBHL21RSPCH-750","price":96.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2021VonBuhl_RieslingGGPechstein_MainImage-1800x1800.jpg?v=1755535689"},{"product_id":"2022-domaine-de-la-bou-ssiere-c-tes-du-rh-nesomm2501-bssr22cdr-750","title":"2022 Domaine de la Bouïssiere, Côtes du Rhône","description":"\u003cp\u003eThe key to elevating Côtes du Rhône from good to great is balance. Only the best producers are able to match the ample fruit and plush body Southern Rhône blends are famous for with a brilliant sense of tension and vivacity. The Faravel brothers behind Domaine la Bouïssiere pull off that rare trick deftly. When he founded the family winery in the 1960s, their father Antonin staked out vineyards higher than any other in the Gigondas appellation. \u003c\/p\u003e\n\u003cp\u003eNow, with ever-warmer vintages, the Bouïssiere address is one of the few we look to for true elegance in the Southern Rhône. The vineyards that go into the Faravel’s Côtes du Rhône are technically in Beaumes-de-Venise, right next door to Gigondas, but the story is the same here. Elevations over 1,000 feet mean this cuvée hits the ripeness bullseye with shimmering, fresh fruits rather than the stewed or cooked aromatics\/flavors we so often see down here. \u003c\/p\u003e\n\u003cp\u003eWhen Antonin Faravel began planting his vineyard in 1963, he chose some of the most forbidding terroir in the appellation. The Bouïssiere vines are planted more or less directly into the cliffs of the Dentelles de Montmirail, on slopes so steep Antonin was forced to build terraces for them. The neighbors thought he was crazy, but he knew what he was doing; Antonin had worked at the famous Domaine Pierre Amadieu for more than three decades before he struck out on his own, and knew the lay of Gigondas’ land like few others. He’s now passed that knowledge to his sons who take every step to preserve the noble refinement their father sought. \u003c\/p\u003e\n\u003cp\u003eAfter hand harvesting the sustainably farmed fruit—80% Grenache and 20% Syrah—for their Côtes du Rhône cuvée, the Faravel brothers ferment it with 50% whole clusters and age the wine entirely in cement. Served in Bordeaux stems, the deep ruby wine offers up a nose of cherry liqueur, wild blackberries, crushed raspberries, violets, scorched black rock, sandalwood, anise seed, Mediterranean scrub brush, and baked earth. It’s certainly powerful and deep on the palate, but it’s also lithe and refreshing, with waves of scintillating acids and just-there tannin making for a vibrant, rather than plodding, drinking experience. I’d even wager that unlike most wines in this category, Bouïssiere’s Côtes du Rhône will improve with a couple years in your cellar. Good luck keeping your hands off of it in the meantime!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43350936223798,"sku":"SOMM2501-BSSR22CDR-750","price":28.0,"currency_code":"USD","in_stock":false}]},{"product_id":"2021-alpha-estate-xinomavro-single-vineyard-hedgehog-jan-2025-somm6-red2501s6r-alph21xnmv-750","title":"2021 Alpha Estate, Xinomavro Single Vineyard \"Hedgehog\"","description":"\u003cp data-path-to-node=\"0\"\u003eAlpha Estate is one of the most innovative and technologically advanced wineries in Greece, located in the cool, high-altitude plateau of Amyndeon within the northwestern region of Macedonia. Founded in 1997 by viticulturist Makis Mavridis and winemaker Angelos Iatridis, the estate has played a central role in elevating the status of the indigenous Xinomavro grape. The \"Hedgehog\" single-vineyard bottling is named after the native hedgehogs that inhabit the area, sitting at an elevation of over 2,200 feet. Here, the combination of sandy, well-drained soils and a unique microclimate regulated by nearby lakes provides the perfect environment for making structured, highly aromatic red wines.\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003eThe 2021 \"Hedgehog\" Xinomavro is a masterfully crafted red that tames the grape's naturally aggressive structural elements while preserving its distinctive wild personality. After a careful sorting process, the fruit underwent a cold soak followed by a controlled fermentation to preserve its vibrant aromatics. The wine was then aged for twelve months on its fine lees in neutral French oak barrels, followed by an additional period of bottle maturation before release. The 2021 vintage delivers a beautifully focused and energetic expression, showcasing an elegant balance between Xinomavro's signature savory complexity and a core of bright, refreshing red fruit.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy You’ll Love it\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"3\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"3,0,0\"\u003eThis is a brilliant introduction to Xinomavro, a grape often compared to Nebbiolo for its matching combination of high acidity, firm tannins, and savory aromatics.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"3,1,0\"\u003eThe 2021 vintage is wonderfully expressive, offering an alluring bouquet of wild strawberries, sour cherries, sun-dried tomatoes, black olive tapenade, and a touch of sweet spice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"3,2,0\"\u003eOn the palate, it balances a medium-bodied frame with an intensely energetic thread of acidity that cleanses the palate and keeps the wine incredibly refreshing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"3,3,0\"\u003eThe tannins are firm yet finely textured, providing a solid backbone that carries the savory and earthy notes through a long, dry finish.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"3,4,0\"\u003eIt represents exceptional value for a single-vineyard estate wine, offering a complex, old-world profile that is ready to drink now but will cellar beautifully.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003eHow To Serve It\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003eServe this wine slightly cool between 60°F and 62°F to emphasize its bright red fruit and maintain its elegant, high-toned structural balance.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003eWe recommend a 45-minute to one-hour decant to let the tightly wound tannins relax and allow the complex, savory aromas to fully open up.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003eUse a standard Bordeaux glass or a wide-bowled Burgundy glass to best focus the complex bouquet and soften the impact of the firm tannins.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,3,0\"\u003eThis is an incredibly food-friendly red that pairs perfectly with rustic dishes like roasted lamb shoulder, wild mushroom risotto, or a rich beef stew with herbs.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43367534264374,"sku":"2501S6R-ALPH21XNMV-750","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2021AlphaEstate_XinomavroSingleVineyardHedgehog.png?v=1779998950"},{"product_id":"2022-poderi-colla-barbera-dalba-costa-bruna-jan-2025-somm6-red2501s6r-pcl22barb-750","title":"2022 Poderi Colla, Barbera d'Alba \"Costa Bruna\"","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43367536132150,"sku":"2501S6R-PCL22BARB-750","price":40.0,"currency_code":"USD","in_stock":false}]},{"product_id":"2021-mas-des-capitelles-faug-res-vieilles-vignes-jan-2025-somm6-red2501s6r-mdc21fgr-750","title":"2021 Mas des Capitelles, Faugères \"Vieilles Vignes\"","description":"\u003cp data-path-to-node=\"0\"\u003eMas des Capitelles is a benchmark family-owned estate located in Faugères, a highly regarded appellation nestled within the hilly landscapes of the Languedoc-Roussillon region in Southern France. Established in 1999 by Jean Laugé, a ninth-generation vigneron, the domaine is currently managed by his sons, Cédric and Nicolas. The vineyards are planted on steep terraces dominated by pure schist soils, a geological feature that defines the tense and mineral-driven character of Faugères wines. The family is deeply committed to environmental stewardship, farming their entire 60-acre property under strict certified organic and biodynamic principles.\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003eThe 2021 \"Vieilles Vignes\" bottling is a powerful testament to the concentration that can only be achieved from deeply rooted, ancient vines, some of which are up to 80 years old. Composed of a traditional southern blend dominated by Mourvèdre alongside Carignan and Syrah, the fruit undergoes a meticulous 30-day maceration with a small portion of whole clusters. To respect the purity of the terroir, the majority of the blend is aged in temperature-controlled tanks, while only one-fifth rests in French oak barrels. This careful process balances the naturally wild, savory frame of the grapes with a polished, modern fruit purity.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy You’ll Love it\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"3\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"3,0,0\"\u003eThis is a deeply authentic expression of Faugères, beautifully showcasing the wild, rugged character of Southern French reds without feeling heavy or over-extracted.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"3,1,0\"\u003eThe 2021 vintage highlights an incredible sense of place, bursting with a fragrant bouquet of dark cherries, blackcurrants, anise, and wild Mediterranean garrigue.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"3,2,0\"\u003eOn the palate, the prominent Mourvèdre component drives a rich texture accented by complex notes of leather, damp earth, and cracked black pepper.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"3,3,0\"\u003eThe structural frame is dense and serious, showing firm, ripe tannins that are perfectly lifted by a striking, rocky vein of schist minerality.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"3,4,0\"\u003eIt offers exceptional value for a certified biodynamic old-vine red, providing immediate drinking pleasure while possessing the stuffing to evolve for a decade.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003eHow To Serve It\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003eServe this wine at a cool room temperature between 60°F and 64°F to keep the savory earth notes and dark fruit in beautiful harmony.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003eWe highly recommend decanting this bottle for roughly 45 minutes to one hour to let the tight old-vine structure soften and allow the complex aromatics to expand.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003ePour into a standard large-bowled Bordeaux glass to give this broad, muscular blend plenty of breathing room.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,3,0\"\u003eThis rustic and peppery red is a phenomenal match for hearty fare, pairing perfectly with grilled lamb chops, venison stews, or a classic French cassoulet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43367537639478,"sku":"2501S6R-MDC21FGR-750","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2021MasdesCapitelles_FaugeresVieillesVignes.png?v=1779999733"},{"product_id":"2019-katali-coombsville-napa-valley-cabernet-sauvignonsomm2501-ktl19cab-750","title":"2019 Katali, Coombsville Napa Valley Cabernet Sauvignon","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMicro production, handmade masterpiece from a single vineyard in Coombsville. Local Napa Valley restaurants have it on their lists for upwards of $200–and we have a special connection with the winery who's generously agreed to part with a few more cases. Katali is not available for retail anywhere. It’s a true “insider” wine for the lucky few who have access to bottles direct from the winery. We have just a few cases, so don’t wait to pounce!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eWhy You'll Love it:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003e100% hand-harvested Cabernet Sauvignon sourced exclusively from the Caldwell vineyard in the Coombsville AVA, 600 ft elevation, rich, volcanic soils. \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eBuilt to Last: The 2019 vintage was a near perfect growing season with pristine fruit. Wine was aged \u003c\/span\u003e\u003cspan\u003e20 months in new and nuetral French Oak\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eClassic Napa Valley Cabernet Sauvignon: Cassis, blackberry, spiced cherry, and plum skin followed by savory notes of cocoa powder, dried lavender, graphite, vanilla bean, cedar, and baking spice\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Serve it:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003eThis wine will age for 20 years, but if tempted to pop a cork now, decant for 1 hour prior to serving\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eServe in Bordeaux Stems between 60-64 degrees\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA wine like this deserves a perfectly grilled steak or slow cooked rib roast.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43378070913078,"sku":"SOMM2501-KTL19CAB-750","price":100.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2019Katali_CoombsvilleNapaValleyCabernetSauvignon_MainImage-1800x1800.jpg?v=1735832901"},{"product_id":"2022-weingut-bercher-grauburgunder-jechtinger-eichertsomm2501-brch22grbg-750","title":"2022 Weingut Bercher, Weissburgunder \"Burkheim\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt would be an understatement to say that we’re big supporters of the wines from Baden, in the far southwestern corner of Germany, near the French Alsatian border. With plenty of sunshine and mineral rich, volcanic soils it’s a perfect spot for producing wines of depth, power, and character that are NOT made from Riesling. The vast majority of the time we focus on the excellent Pinot Noirs (aka Spätburgunder in German), but they also excel at the other Pinots, including Meunier (see yesterday's discovery!) but especially Gris and Blanc, the latter of which is our focus today. Known as Weissburgunder, it can make elegant, refreshing wines with true mineral depth, especially when made at a highly acclaimed, historic estate like Weingut Bercher. This is not just an “interesting” white wine, it’s a truly special, profoundly complex white wine, and it’s a great value to boot!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Kaiserstuhl is perhaps the best known sub region in Baden, where a series of steep, volcanic hills fall towards the Rhine river. The picturesque hamlet of Burkheim is situated at the foot of those hills and less than a mile from the river which also marks the border with France. No surprise then that it is the family of Pinot grape varieties that thrive in those sunny, mineral laden, hillside vineyards. The Bercher family knows Kaiserstuhl like the back of their hand: The clan can trace its crest and its history in Baden back to 1457, and 300 years later it was Franz Michael Bercher who established the Weingut Bercher. Today it is cousins Arne and Martin Bercher who are the 10th generation of winemakers to helm this historic estate. The family farms about 26 hectares of vineyards, and as mentioned their focus is almost exclusively on Pinot Noir, Pinot Gris, and Pinot Blanc. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe overarching goal for the Bercher estate is to highlight the special terroirs that they farm–Jechtingen (loess) and Burkheim (volcanic). For their Weissburgunder it’s all volcanic all the time. The hand-harvest fruit is fermented in stainless steel tanks and then aged in those same tanks for about six months with frequent stirring of the lees. The lees contact and the volcanic soil contribute to a smoky, mineral driven take on Pinot Blanc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eServe chilled in an all-purpose glass and the crisp, crunchy orchard fruits and citrus zest will start to pop immediately, but as the wine warms a bit the full spectrum of flavours will emerge: White peach pit, green apple, raw almond, honeysuckle, acacia flower, and waves of smoky, salty minerality. The texture becomes a bit more honeyed and full as the wine opens, but the core of zippy acidity and rocky minerals never dissipates. Try it with some salmon carpaccio, or even asparagus when the season arrives!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43378088149046,"sku":"SOMM2501-BRCH22GRBG-750","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022WeingutBercher_WeissburgunderBurkheim_MainImage-1800x1800.jpg?v=1736449243"},{"product_id":"2023-tasi-prosecco-doc-feb-2025-explore-4-club2502e4-tsi23pros-750","title":"2023 Tasi, Prosecco DOC","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA classic Prosecco–fresh, crisp, and lightly fruity–with a modern twist: it’s made using organic and biodynamic practices in the vineyard, which grows on an old limestone quarry.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eWhere It Grows:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Glera (what the Prosecco grape has been called since 2009) for this Prosecco grows on an old, abandoned limestone quarry in Tregnago, northeast of Verona and about 50 miles northwest of Venice. Though on the far outskirts of the Prosecco DOC, this remoteness allows the Tasi team to farm using natural, biodynamic, and full organic practices.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eWho Made It:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTasi is collaboration between three friends, Michele, Matteo, and Mattia, who began planting vineyards at the edge of an old limestone quarry in the early 2000s–after successfully rallying the community to oppose turning the site into a landfill. In 2013 they opened the Tenuta le Cave winery, hotel, and organic farm. They produce wines from that farm under the label of Tasi.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eHow It's Made:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe entire philosophy at Tasi is holistic and in harmony with nature. The organic and biodynamic Glera grapes are hand-harvested and then transferred to stainless steel tanks for the initial fermentation. Next, they are moved into the “Autoclave” tanks for the secondary fermentation– this is what is known as the Charmat method–and 60 days of aging with the fine lees.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eWhat It Tastes Like:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Tasi Prosecco is on the fruitier side of Brut, meaning that it is bottled with around 10-12 grams of residual sugar per liter. Those fruity aromas–white peach, white raspberry, quince–are complemented by zesty lemon-lime skin, white flowers, and crushed rocks. Serve it well chilled, \u003c\/span\u003e\u003cspan\u003earound 45 degrees, in an all purpose glass or if you’re feeling celebratory a coup or flute.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43414889037878,"sku":"2502E4-TSI23PROS-750","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/Screenshot2025-04-14at12.35.45PM.png?v=1744659364"},{"product_id":"2022-corte-mainente-soave-classico-tenda-feb-2025-explore-4-club2502e4-cmnt22svtd-750","title":"2022 Corte Mainente, Soave Classico \"Tenda\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA small production, organically farmed, 100% Garganega from 80 year-old vines proves that Soave, at its best, is a wine of complexity and terroir transparency.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eWho Made It:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 1938 Virgilio Mainente purchased a small, ancient building and courtyard, along with some surrounding vineyards, and began the family winery. His son Ugo expanded and updated the \u003c\/span\u003e\u003cspan\u003ewinery, and now Ugo's sons, Marco and Davide are at the helm. They have initiated organic practices throughout their 10 hectare, single vineyard estate, \u003cmeta charset=\"utf-8\"\u003egrowing along the slopes of Mount Tenda in the heart of the original Soave Classico zone.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eWhat You'll Love it:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003eGenerational winemaking and organically farmed \u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eAromas of white peach, nectarine, lime zest, white flowers and crushed rock\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eDelicious and textured on the palate with racy acidity and a crisp finish loaded with minerals.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eHow To Serve It:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eServed cool in an all-purpose stem\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eFor a brilliant pairing, serve with Polenta e Bacalà, a classic dish of the Veneto\u003c\/span\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43414904373302,"sku":"2502E4-CMNT22SVTD-750","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/Soave_Tenda.png?v=1749683654"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/collections\/0522_SommSelect_075_1.jpg?v=1759899241","url":"https:\/\/sommselect.com\/collections\/club-member-discount-collection.oembed?page=12","provider":"SommSelect","version":"1.0","type":"link"}