{"title":"Mature \u0026 Cellared Fine Wines","description":"\u003cp data-start=\"1142\" data-end=\"1350\"\u003eExplore mature and cellared wines selected at peak drinking condition. These bottles have been aged to develop complexity, balance, and full aromatic expression—ideal for immediate enjoyment without the wait.\u003c\/p\u003e\n\u003cp data-start=\"1352\" data-end=\"1577\"\u003eFeaturing carefully stored wines from top regions such as \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eBordeaux\u003c\/span\u003e\u003c\/span\u003e, Burgundy, and leading New World producers, this collection highlights bottles that are fully developed and ready to drink today. These wines are ideal for collectors, sommeliers, and enthusiasts seeking ready-to-drink bottles with proven provenance and peak maturity.\u003c\/p\u003e","products":[{"product_id":"somm2201-coto94res-750","title":"1994 El Coto, “Coto de Imaz” Rioja Reserva","description":"\u003cp\u003eLast year, between May and July, we rolled out three perfectly preserved Riojas: a savory 1964 Gran Reserva; an ethereal 1976 Crianza; and a terroir-loaded 1988 Reserva. Each old parcel disappeared in an instant, and came with the following notice: “If more exists on the horizon, we are currently unaware of it.” Ever since that final bottle sold out, we’ve been working diligently to uncover more of these jaw-dropping Spanish antiques, and now, six months later, we have a new cellar-direct trove at our fingertips.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eToday, we’re starting strong with what must exist as one of the great mature wine values of the world: A 1994 Reserva from El Coto, among the most influential and universally known Rioja producers of contemporary times. With its wonderful elegance, complex tertiary flavors, and savory\/woodsy perfumes, this Tempranillo antiquity is in a sublime (and perfect) drinking window. It probably goes without saying, but the opportunity to acquire a deeply traditional Rioja with perfect provenance and substantial age shrinks with each passing day. In other words: Do not miss out on this $49 masterpiece! \u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE:\u003c\/strong\u003e We also secured 18 magnums from the same vintage, \u003ca href=\"http:\/\/www.sommselect.com\/product\/detail\/SOMM2201-COTO94RES-1500\/\"\u003eavailable here\u003c\/a\u003e for $109 each. \u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eAlthough Bodega El Coto was only founded in 1970, their presence today is truly staggering: They’re the leading brand for Crianza and Reserva categories, they own eight farms, and they’re responsible for the cultivation of hundreds of hectares throughout Rioja. Those culled to craft today’s “Coto de Imaz” Reserva come specifically from their best-performing vines in the famed sub-zones of Rioja Alta and Rioja Alavesa. \u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eDespite a massive annual production, El Coto produces resolutely classic Riojas, ones built for decades of evolution, as evidenced by today’s 1994 Reserva. It’s 100% Tempranillo that aged in new and used American oak for no less than 18 months before bottling. Afterward, the wine rested another six months prior to its initial commercial release. This specific parcel was stashed away in a cold Riojan cellar for the next 20+ years before it was packed up in November of 2021 and shipped our way.  \u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eWe’re always thrilled to uncork old, cellar-stored beauties from Rioja. Upon arrival of this ’94 Reserva, we opened a bottle to see how it held up on its transatlantic journey and it had us swooning. These wines appear to be under their original corks so I strongly recommend using a two-pronged ah-so. If opening with a standard wine key, please gently drive the corkscrew all the way in and pull out as slowly and uniformly as possible. \u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eBefore dipping your nose in, serve this around 65 degrees and allow several minutes for it to open up in a Bordeaux stem. Then, give it a few light swirls and prepare yourself for a sublime and nuanced display of dried cherry, green strawberry, sous bois, plum skin, mushroom stock, coconut husk, sandalwood, redcurrant, damp herbs, and hints of vanilla. The wine is medium-bodied and impossibly graceful, with each layer gliding across the palate without a hard\/angular tannin in sight. We enjoyed our bottle over the course of three hours and the last ounce still showed substantial vigor. Meaning, buy more than one! I anticipate this drinking beautifully over the next 5-7 years. Cheers!\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780081823798,"sku":"SOMM2201-COTO94RES-750","price":49.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/4c729fef52da041952ccd3ce3147e81f.jpg?v=1686588115"},{"product_id":"somm2211-cchsen02chmp-750","title":"2002 Vincent Couche, Champagne Brut Nature “Sensation” Dégorgement Tardif","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOn Friday, we introduced a top candidate for Best Value Champagne of 2024, but if you are looking to really blow your valentine away, or are otherwise looking to dismiss any and all challengers for the title of “most profoundly complex wine that happens to have bubbles,” then today’s reboot of Vincent Couche’s late-disgorged 2002 masterpiece is exactly what you’ve been waiting for. Indeed, if you were lucky enough to grab some back in 2022, you are no doubt already heading to the checkout cart. Universally touted as one of the greatest Champagne vintages of the 21st century, 2002 was a year that produced exceedingly age-worthy wines of power and finesse. Over two decades later, prices continue climbing with gusto: On top of four-digit outliers Salon, Selosse, and Krug, all premium labels are now fetching many hundreds of dollars, but not Couche. In fact, this bottle hasn’t budged one penny since we last offered it, inflation be damned! We were shocked that we could grab a few more bottles, but this 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;\"\u003eIt was Vincent Couche’s mother who inspired his passion for vineyard work, and especially for maintaining a natural, chemical-free ecosystem. As such, he has spent every waking hour over the past two decades ensuring his wines are free of additives. Because he refuses unnatural methods at every step of the process—from eschewing any and all pesticides and herbicides, to banning chaptalization and sulfur during fermentation, to only using gravity to move the wine—Vincent Couche is leading the charge in the biodynamic grower Champagne movement. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHe is also a man of calculated genius who masterfully blended Buxeuil Pinot Noir and Montgueux Chardonnay, slowly vinified it in French barrels, and then let it develop for 19 years in bottle before disgorgement. This is his magnum opus, which he named “Sensation,” and as such he only makes it in the most exceptional vintages. 2002 holds court with other legendary years like 1996 and 1988, and many consider it the finest of the 21st century, even ahead of blockbuster vintages like 2008 and 2012. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCouche’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. Back at Vincent’s cellar in Buxeuil, fermentation on ambient yeasts was carried out in French oak barrels, without any sulfur, and the final blend was bottled in the first quarter of 2003. This batch was then aged \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esur lie \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003efor over 19 years before Vincent finally decided it was “the right time” to disgorge in May of 2022. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eChampagne of this quality, age, and pedigree should be treated much the same as you would Grand Cru Burgundy. Serving in an all-purpose stem will preserve the delicate \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eperlage\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e a bit longer, but your best Burgundy bowl will really accentuate the monumental complexity and vinous depth that Couche has achieved. Similarly, it should be served just cool, around 50-55 degrees, ideally out of the cellar or wine fridge instead of a regular refrigerator. The full spectrum of aromas and flavors is astounding, and words won’t do them justice, but be assured that many layers of baked orchard fruit, wild forest berries, crushed flowers, citrus, cream, truffles, and saline minerality will make an appearance. A contemplative masterpiece like this is perfect with a simple plate of aged cheeses, or make it a truly romantic meal with roast chicken and truffles. \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eBon appétit! \u003c\/span\u003e\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780118130742,"sku":"SOMM2211-CCHSEN02CHMP-750","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2002VincentCouche_ChampagneBrutSensationDisgorgementTardiff_MainImage-1800x1800.jpg?v=1705076299"},{"product_id":"somm2307-ren01tkngrt-750","title":"2001 Taken From Granite, Renaissance Vineyard Cabernet Sauvignon \"Swan Song\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSommeliers and industry insiders have long whispered about the hidden wine gems from the secretive Renaissance Vineyard. Nestled in the Sierra Nevada Foothills of North Yuba County, this far-flung outpost is renowned for its robust and distinctly wild Cabernet-based wines that age effortlessly. The best come from the era of winemaker Gideon Beinstock, and he has been able to release small amounts of library wines under the “Taken from Granite” label for several years. Two years ago we got what appeared to be the final few cases of the 2001 vintage, my personal favorite of the library releases. Well the “Fellowship” and Gideon have found a few more. It’s almost magical, except that this is the real deal, aged to perfection at the source Cabernet. Oh, and the price hasn’t budged–pounce now before they’re gone again!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe story of Renaissance Vineyards is fascinating and convoluted, to put it mildly. For a full take on the decades-long saga, we recommend tracking down Esther Mobley’s article in the \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eSan Francisco Chronicle\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e from a few years ago, but here’s a brief synopsis: The winery was founded in 1978 in Oregon House, California, by The Fellowship of Friends. The Fellowship was a spiritual movement that focused on art and agriculture as means of expression and self-discovery. This came to include farming and winemaking, and so they became the closest thing we know of to a  literal cult winery. Yes, you can tell your friends that the powerfully complex bottle of wine you are sharing is an “actual” Cult Cab!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGideon Beinstock entered the picture in the 1980s. An Israeli-born painter who had been living in France, he was drawn to the rustic, free-flowing, communal aspect of artists and spiritualists working and living together in a remote town in Northern California. By the mid-1990s, he had also become their principal vineyard manager and winemaker. He was a preternatural talent in the cellar and the wines he crafted from those years are rightfully considered some of the most underrated masterpieces of California winemaking. Today he is best known for his own label, Clos Saron, where he works vineyards in the same area of the Sierra Foothills. They are among the most collectible natural wines made in the United States.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTaken From Granite is a mutually beneficial arrangement between Gideon and Renaissance which allows him to select his favorite bottlings from their large selection of library wines, and repackage them to add to his current selection of Clos Saron wines. The Renaissance vineyards have all the raw goods for greatness: old vines planted on their own rootstock (no phylloxera pressures here) on soils of red clay over hard, shattered granite with veins of quartz. And they have been farmed organically since they were planted. But the winery was not well-versed in sales and marketing, so many of these towering tributes to terroir were sitting unsold in the cold, underground cellars. That stash has now dwindled significantly and, as mentioned, the “Swan Song” is likely Gideon’s last selection from this treasure trove.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe thin topsoils, granitic rocks, and cooler temps of the Sierra Foothills add tremendous structure and ageability to the wines from the Renaissance Vineyard. Though it is approaching 22 years of age, a very vigorous and long decant of 2-3 hours or more is recommended to allow the dusty cellar funk to fully blow off and the wine to bloom. When it does a multi-layered attack of red and black currants, cassis, cigar box, menthol, mint, baking spices, and earthy porcini unfolds. All of this is held together by a backbone of savory minerals, iron and graphite, that melt into a meaty, saline finish. It’s a wine to sip over many hours, or even days. Serve in a big Bordeaux stem with your favorite grilled meats or a spread of aged cheeses. This is a deliciously eccentric California wine adventure that you should not miss!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40796782657590,"sku":"SOMM2307-REN01TKNGRT-750","price":89.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2001RenaissanceWinery_CaliforniaCabernetTakenfromGranite_MainImage-1800x1800.jpg?v=1688751721"},{"product_id":"somm2309-any15hmedoc-750","title":"2015 Château Aney, Haut-Médoc Cru Bourgeois","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn case we haven’t hammered this point home forcefully enough over the last 10 years: You don’t have to be a wealthy “collector” to drink a proper, well-aged Bordeaux. In fact, there is no other wine region in the world that offers up so much excellent, age-worthy wine at such reasonable prices. Call it economies of scale, because that’s really what it is: There are a few grand \u003c\/span\u003e\u003cspan\u003echâteaux\u003c\/span\u003e\u003cspan\u003e at the very top of the Bordeaux pyramid who are able to charge huge sums for their wines, but we can never forget that this is France’s most productive wine region. There’s a lot of wine made in Bordeaux, and even the hippest, most anti-establishment sommelier cannot deny that quality (and sustainability) in Bordeaux has skyrocketed. And, just as important, the value proposition in Bordeaux simply cannot be beat. Today’s silky-smooth, ready-to-drink beauty from Château Aney is merely the latest in a long line of over-achievers. It’s nearly a decade old, it hails from one of the 21\u003c\/span\u003e\u003cspan\u003est\u003c\/span\u003e\u003cspan\u003e century’s greatest vintages to date, and it can be had for the price of some off-brand supermarket red. What else needs to be said?\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWell, of course there’s more to be said—this is SommSelect, after all. Château Aney’s winery and vineyards are in the town of Cussac Fort Médoc, which is “strategically” positioned between Saint-Julien and Margaux; it is relatively close to the Gironde Estuary and thus in a gravelly terroir that favors Cabernet Sauvignon, which comprises 65% of this blend. While gravel helps retain heat and aid full ripening of the fruit, the climate is tempered by breezes off the Atlantic Ocean, as in most of the Médoc.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is a historic Bordeaux \u003c\/span\u003e\u003cspan\u003echâteau,\u003c\/span\u003e\u003cspan\u003e and, as is so often the case in Bordeaux, that building is depicted on the label. It was built in 1850 by the Aney family—just five years before the famous “classification” of the estates of the Médoc. By the time the Raimond family acquired it, in 1972, it had fallen into disrepair, but it has since been revived in grand style and returned to its \u003c\/span\u003e\u003cspan\u003eCru Bourgeois\u003c\/span\u003e\u003cspan\u003e status by the Raimonds. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe final blend of the wine matches the proportions in which they are planted throughout the 30 hectares of vineyards: 65% Cabernet Sauvignon, 25% Merlot, 7% Cabernet Franc, and 3% Petit Verdot. Fermentation is carried out in a mixture of concrete and stainless steel tanks over the course of about three weeks. The finished wine is aged for a year in barrels (30% new) and is then transferred to stainless steel for another year before bottling.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLush, soulful, and elegant, with Cabernet Sauvignon leading the way: This wine has a very traditional Bordeaux feel—there’s no mistaking it for New World Cabernet—with lots of graphite and cedar notes interspersed with lots of black fruits (currant; woodland berries). What’s most noticeable are its reasonable proportions: it is not an especially “big” wine, but rather one with high-toned aromas and, now that it has nearly a decade under its belt, very silky tannins. It is ready to drink now: Decant it shortly before service (watching for sediment) and pour into Bordeaux stems at 60-65 degrees. Its plushness and still-vibrant fruit make it a good candidate for sipping on its own, but of course we’re always more inclined to find something appropriate to pair it with. In this case, you might try a pork shoulder roast or maybe a leaner cut of beef like filet mignon; this is an elegant aged wine with a relatively gentle touch. Cook accordingly and enjoy!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40826078593078,"sku":"SOMM2309-ANY15HMEDOC-750","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2015ChateauAney_Haut-MedocCruBourgeois_MainImage-1800x1800.jpg?v=1717517869"},{"product_id":"somm2308-br18realim-750","title":"1998 Bodegas Riojanas, Rioja Gran Reserva \"Monte Real Limitado Edicion\"","description":"\u003cp class=\"p1\"\u003eIf you were salivating over this morning’s special discovery of 2001 Rioja, then get ready to melt into a giant pool of perfectly cellared, red wine Nirvana. The 1998 Gran Reserva “Monte Real, Edición Limitada” is a very rare re-release that comes direct from the cellars of Bodega Riojanas in Cenicero. Years ago the team at Riojanas set aside a special lot of their 1998 Gran Reserva to age in their pristine, cold cellars for what was then an undetermined amount of time. They finally started releasing these precious bottles just a couple of years ago, with the name “Edición Limitada” attached to their classic Monte Real labels. It is easily one of the most classic, complete, and complex Riojas we’ve tasted all year. And the price blew us away too. Of course it is limited, like the name suggests, so don’t wait to stock up. \u003cbr\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;\"\u003eThe high, arid plateau that makes up the Rioja region of north-central Spain has been a wine destination for an almost unknowingly long time. Certainly a thousand years is easily documented, two thousand years is almost verifiable, and three thousand years seems very likely. But it was only in the past two centuries that the region, and its wines, grew into the modern success story that we know today. A few crucial spots on that timeline include the visionary Luciano Murrieta, who returned from studies in Bordeaux and is credited with making the first “modern” Rioja in 1852. A few years later, in 1864, the crucial railroad was finished, linking Haro, and Rioja in general, to the economic engine, ports, and culture of France’s Atlantic coast. This allowed for growth, innovation, and the all-important investment that helped Rioja wineries become viable businesses. Among the very first of these estates was the aptly named Bodegas Riojanas, officially established in 1890.\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;\"\u003eDespite the long, historical link with Bordeaux, Rioja’s evolution is inextricably linked with the United States, too, specifically the introduction of American oak barrels just as the industry was gaining steam. A confluence of economic factors, including seemingly never-ending political entanglements with the French, recessions, World Wars, a civil war, and the Franco regime led to a very small silver lining: the marriage of Tempranillo with American oak. It is a match made in red wine heaven, and the folks at Bodegas Riojanas were early adopters. These days, Riojanas is a large winemaking consortium with several wineries and many different labels under their portfolio, most of which follow the “nouveau modern” approach of shorter aging in newer, French oak barrels. But the Monte Real label continues to produce the same unique wines, aged exclusively in American oak, that first put Riojanas on the map.\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;\"\u003e1998 was an old school vintage in Rioja, generally warm and dry but with periodic rain storms, which led to classically built wines. Of course this batch of Monte Real has added depth and complexity, hence the library treatment. Already impressive right out of the bottle, I would decant for an hour to allow all the aromatics to reveal themselves. Once fully open, you’ll be walloped with flavors of sweet cherries, red currants, cigar box, cinnamon, candied orange, white pepper, dill, and dusty, earthy minerality. Serve at around 60 degrees in a large, Bordeaux glass with a simple plate of hard cheeses and Jamón Ibérico, or with a hearty lamb stew, and you might as well be dining in Madrid. If you love über classic, peak drinking Rioja then this is your day. Add four or more bottles to your stash of 2001 and you’ll be set for the rest of the year.\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40832258015286,"sku":"SOMM2308-BR18REALIM-750","price":79.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/1998BodegasRiojanas_RiojaGranReservaMonteRealLimitadoEdicion_pre-offer__MainImage-1800x1800.jpg?v=1691176367"},{"product_id":"somm2401-cimz94riojarsrva-750","title":"1994 Coto de Imaz, Rioja Reserva","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eIt's back, for a very limited time, one of our most popular library Rioja offers: The 1994 “Coto de Imaz” Reserva. At exactly 30 years of age, it has officially entered its peak maturity window, and is ready to impress any and all who (gently) pull a cork. El Coto is among the most influential and universally known Rioja producers of contemporary times. With its wonderful elegance, complex tertiary flavors, and savory\/woodsy perfumes, this Tempranillo antiquity is a truly sublime, mature wine experience. It probably goes without saying, but the opportunity to acquire a deeply traditional Rioja with perfect provenance and substantial age shrinks with each passing day. And don’t forget to buy a few extra so you’re ready for 30th birthday and anniversary celebrations. In other words: Do not miss out on a masterpiece! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eAlthough Bodega El Coto was only founded in 1970, their presence today is truly staggering: They’re the leading brand for Crianza and Reserva categories, they own eight farms, and they’re responsible for the cultivation of hundreds of hectares throughout Rioja. Those culled to craft “Coto de Imaz” Reserva come specifically from their best-performing vines in the famed sub-zone of Rioja Alta. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eDespite a large annual production, El Coto produces resolutely classic Riojas that are built for decades of evolution, as evidenced by today’s 1994 Reserva. It’s 100% Tempranillo aged in new and used American oak for no less than 18 months before bottling. Afterward, the wine rested another six months prior to its initial commercial release. This specific parcel was stashed away in a cold Riojan cellar for the next 25+ years before it was packed up a few months ago and shipped our way. These wines appear to be under their original corks, so we strongly recommend using a two-pronged “ah-so” opener. If opening with a standard wine key, please gently drive the corkscrew all the way in, at an angle, and pull out as slowly and uniformly as possible. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eBefore dipping your nose in, serve this at around 60-65 degrees and allow several minutes for it to open up in a Bordeaux stem. Then, give it a few light swirls and prepare yourself for a sublime and nuanced display of dried cherry, green strawberry, sous bois, plum skin, mushroom stock, dill, sandalwood, redcurrant, damp herbs, and hints of espresso. The wine is medium-bodied and impossibly graceful, with each layer gliding across the palate without a hard\/angular tannin in sight. We enjoyed our bottle over the course of three hours and the last ounce still showed substantial vigor. Meaning, buy more than one! We anticipate that this will continue to drink beautifully over the next 5-7 years. Cheers!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":41629643833398,"sku":"SOMM2401-CIMZ94RIOJARSRVA-750","price":65.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/1994_Coto_de_Imaz_Rioja_Reserva_Main_Image-1800x1800.jpg?v=1727728162"},{"product_id":"somm2403-tkngrt95renvin-750","title":"1995 Taken From Granite, Cabernet Sauvignon \"Renaissance Vineyard\"","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe California gold rush has been over for 150 years, but there’s still treasure in the Sierra Nevada foothills  . . . wine treasure that is. Last year we introduced you to the insider cult classic Cabernet from the Renaissance Vineyard (and we mean cult literally, no quotation marks needed). The 2001 “Swan Song” was to be the last release from a trove of wines made by the now legendary Gideon Beinstock, but we kept digging and somehow managed to discover a tiny tranche of the stupendous 1995 vintage. This is old school California Cabernet at its peak–complex, earthy, full of savor and spice but with plenty of up front, ripe red and black fruit. Opening a bottle of wine like this is a rare and wonderful treat, but rare is the operative word here: there are just 10 cases left of this historic wine. Once it’s gone, that’s it, so do not hesitate to pounce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe story of Renaissance Vineyards is fascinating and convoluted, to put it mildly. For a full take on the decades-long saga, we recommend tracking down Esther Mobley’s article in the \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eSan Francisco Chronicle\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e from a few years ago, but here’s a brief synopsis: The winery was founded in 1978 in Oregon House, California, by The Fellowship of Friends. The Fellowship was a spiritual movement that focused on art and agriculture as means of expression and self-discovery. This came to include farming and winemaking, and so they became the closest thing we know of to a  literal cult winery. Yes, you can tell your friends that the powerfully complex bottle of wine you are sharing is an “actual” Cult Cab!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGideon Beinstock entered the picture in the 1980s. An Israeli-born painter who had been living in France, he was drawn to the rustic, free-flowing, communal aspect of artists and spiritualists working and living together in a remote town in Northern California. By the mid-1990s, he had also become their principal vineyard manager and winemaker. He was a preternatural talent in the cellar and the wines he crafted from those years are rightfully considered some of the most underrated masterpieces of California winemaking. Today he is best known for his own label, Clos Saron, where he works vineyards in the same area of the Sierra Foothills. They are among the most collectible natural wines made in the United States.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTaken From Granite is a mutually beneficial arrangement between Gideon and Renaissance which allows him to select his favorite bottlings from their large selection of library wines, and repackage them to add to his current selection of Clos Saron wines. The Renaissance vineyards have all the raw goods for greatness: old vines planted on their own rootstock (no phylloxera pressures here) on soils of red clay over hard, shattered granite with veins of quartz. And they have been farmed organically since they were planted. But the winery was not well-versed in sales and marketing, so many of these towering tributes to terroir were sitting unsold in the cold, underground cellars. That stash has now dwindled significantly, to the point where we are offering the last 10 cases of the glorious 1995 today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe thin topsoils, granitic rocks, and cooler temps of the Sierra Foothills add tremendous structure and ageability to the wines from the Renaissance Vineyard. Though it is approaching 30 years of age, a very gentle decant of 30-60 minutes is recommended to allow the dusty cellar funk to fully blow off and the wine to bloom. When it does a multi-layered attack of red and black currants, cassis, cigar box, menthol, mint, baking spices, and earthy porcini unfolds. All of this is held together by a backbone of savory minerals, iron and graphite, that melt into a meaty, saline finish. It’s a wine to sip over many hours. Serve in a big Bordeaux stem with your favorite grilled meats or a spread of aged cheeses. This is a deliciously eccentric California wine adventure that you should not miss!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42008569708598,"sku":"SOMM2403-TKNGRT95RENVIN-750","price":99.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2001RenaissanceWinery_CaliforniaCabernetTakenfromGranite_MainImage-1800x1800_d4afc449-38b7-45d5-b852-185e958533eb.jpg?v=1709046043"},{"product_id":"somm2403-rov15ghslmno-750","title":"2015 Rovellotti, Ghemme Riserva \"Costa del Salmino\"","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eLovers of ultra-traditional Italian wines, or world-class red wine, or anything Nebbiolo, or all of the above, today is our lucky day: Every few years we get to offer a benchmark of old-school winemaking in the  Alto Piemonte region in far northwest Italy—Antonello Rovellotti’s Ghemme Riserva. It’s a soaring testament to both terroir and tradition, and it always seems to find its way onto our tasting table just as it starts to hit its peak drinking window. That is gloriously true for the perfumed, silky-savory masterpiece that is the 2015 vintage; a warm and sunny year that plays perfectly with the high-elevation, Alpine influence in Ghemme. This is top-tier Nebbiolo that can go toe-to-toe with the best in Piedmont—the dark fruits, earthen savor, heady perfume, and northern Piedmontese finesse are all there. As always it is limited, don’t miss out.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eAntonello Rovellotti lives in the small village of Ghemme, which is centered around a sprawling castle built in the 1100s; Antonello is the only winemaker still permitted to work in the original structure. His “winery” is little more than a collection of trap doors, lofts, and crawl spaces hidden all over the castle. Despite the miniscule production volume here, it takes numerous key rings and an hour of exploring and climbing ladders to see the entire operation. And while Antonello is a gifted and experienced winemaker, and his vines are among the village’s oldest and most prized, for us the real story with Rovellotti is his vinification. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eHe is not afraid of making wine the hard (and long) way. His grapes are macerated on their skins and left on lees for a mind-boggling amount of time, and after maturing for dozens of months in neutral, lightly toasted \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eSuppiger\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e barrels (Swiss oak), along with heaps of additional time in bottle, nearly six years have passed. Most modern wine producers—even in top-dollar regions like Burgundy or Barolo—aren’t willing to defer profits for that long. Rovellotti is crafting Piedmontese Nebbiolo much like it was in the 1960s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eRovellotti’s flagship “Costa del Salmino” pours a deep, dark ruby with slight hints of brick orange highlighting the rim, one of Nebbiolo’s calling cards. That’s just one indicator, though, and as with every ultra-traditional wine, you’ll find supremely classic Nebbiolo notes ringing true from sight to nose to palate. After two hours in a decanter, it began revealing the powerful yet elegant notes that we all crave in top Piemontese wine, but to be completely honest, it was at its best long after it had been opened. It emits soulful notes of dried red plums, sour cherries, macerated black raspberries, redcurrant, leather, crushed rose petal, black truffle, dried herbs, and turned earth—it doesn’t get more perfectly integrated than this. Powerful, immensely structured, and hauntingly savory, these treasures are genuine expressions of Ghemme’s ancient glacial\/red clay soils, which translates into a terroir-heavy, powerfully aromatic wine that tells a long, detailed story with each sip. Serve around 60-65 degrees in large Burgundy stems and remember: save a few for the long haul—we owe it to the staunchly traditional Rovellotti family. \u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42008576524342,"sku":"SOMM2403-ROV15GHSLMNO-750","price":65.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2015Rovellotti_GhemmeRiservaCostadelSalmino_MainImage-1800x1800.jpg?v=1709052244"},{"product_id":"somm2404-crg14cadilc-750","title":"2014 Château Courrèges Cap de Fer, Cadillac-Côtes de Bordeaux","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWe’ve been on a bit of a Bordeaux kick as of late. It’s not shocking though, the values that emerge from this region are really tough to beat. But today’s offer is easily the best value we’ve seen from this famous corner of France, or really any corner of any country, in a very long time. And although Bordeaux doesn’t get much love from the cool-kid contingent these days, here at SommSelect, we think “cool” is great but “good” is what really matters. And, the fact remains that Bordeaux delivers an incredible amount of very good, very well priced, very sound aged red wine. It is readily available from Bordeaux’s vast network 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;\"\u003enégociants\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e (merchants), who can offer a perfectly stored, decade-old stunner like this wine from Château Courrèges at an unbelievably fair price. This 2014 kind of snuck up on us, presented as it was without any real fanfare, but it was a consensus favorite and a reminder of just how well Bordeaux wines age. It’s just straight-up good—which is pretty cool in our book!\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;\"\u003eThere are values to be found throughout Bordeaux, but we’ve found that if you really want the most bang for your buck it’s always astute to look to the satellite appellations that lie just off the well worn path (or paved road that is wide enough for SUVs and stretch limos). Today’s discovery is the best example of this truism that we’ve seen in awhile. It hails from Cadillac Côtes de Bordeaux, a “Right Bank” Bordeaux appellation, and, more specifically, a region on the eastern side of the Garonne River south of the city of Bordeaux proper. Cadillac itself is among the cluster of towns—including Barsac and Sauternes—producing botrytis-affected sweet wines, but as you move away from the Garonne River, eastward toward the vast Entre Deux-Mers region, dry whites and reds take over. Soils here are an amalgam of gravel, sand, clay, and limestone, basically greatest hits of Right Bank Bordeaux geology.\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;\"\u003eChâteau Courrèges is one of several Right Bank \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003echâteaux\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e owned and managed by Vignobles Landeau, which has been overseen by fourth-generation \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003evigneron\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e Xavier Landau, who took over in 1995 after a long career in banking. The Landeau vineyard holdings extend over 20 hectares, including the Courrèges vineyards in the village of Yvrac, which are planted to Merlot, Malbec, and Sémillon. The 2014 vintage is a blend of 95% Merlot and 5% Malbec from vines averaging roughly 25 years of age. The wine undergoes a lengthy fermentation in stainless steel, followed by 18 months of aging in a combination of new and used Allier \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003ebarriques\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e. Since it was bottled, this 2014 was kept in ideal storage conditions before its shipment to the SommSelect warehouse.\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;\"\u003eA decade of bottle age has the 2014 in a gloriously ideal place where saturated dark fruit and savory earth share the spotlight: It has a deep, brackish garnet-red core moving to crimson at the rim—a healthy, youthful color that speaks to perfect cellar conditions—and the aromas are a heady mix of black plum, black raspberry, fennel, cedar, tobacco, graphite, dark chocolate, and coffee grounds. It is full-bodied on the palate, with tannins that are perfectly ripe and a core of earthy minerality. This is a pitch-perfect rendition of old-school Bordeaux, and, price notwithstanding, expensive-tasting: Drink it with braised short ribs for an unexpectedly epic meal.\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42065991073846,"sku":"SOMM2404-CRG14CADILC-750","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2014ChateauCourreges_CapdeFerCadillacCotesdeBordeaux_MainImage-1800x1800.jpg?v=1712088418"},{"product_id":"1997-broadbent-single-cask-malvasia-madeira-cask-233-500mlsomm2403-brd97madmalv-500","title":"1997 Broadbent \"Single Cask\" Malvasia Madeira Cask #233 500ml","description":"\u003cp\u003eIt’s hard to convey the excitement over this wine in a few paragraphs. Vintage Madeira is one of the world’s most complex, singular wines—reflective, introspective, heart-wrenchingly beautiful. And if there is one person you should buy Madeira from, it is world-leading Madeira expert and creator, Bartholomew Broadbent.\u003c\/p\u003e\n\u003cdiv\u003eThe wines, fortified with grape spirit to withstand the rigors of shipping, fared better than the still wines of France on the long trips across the Atlantic to the British colonies. In the second half of the 18th century, Madeira gatherings were widespread up and down the East Coast. Legendary presidents, including George Washington, oenophile Thomas Jefferson, and even Barack Obama have ushered in special occasions with Madeira. In its way, Madeira is as “American” as Napa Valley Cabernet, Kentucky Bourbon, or Yuengling beer.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe Malvasia grape, the sweetest of the native varieties grown on Madeira, produces wines of luscious concentration and unsurpassed distance on the palate. When bottled from a single, superior vintage, it is arguably the greatest expression of fortified wine, rivaling only the highly collectible bottles of Vintage Port. These grapes, located in the northwest region, are a result of long-term relationships with several growers. From vines averaging 25 years of age, the grapes are de-stemmed, crushed and pressed, followed by fermentation with indigenous yeasts in stainless steel tanks. Then, the fermentation is stopped by the addition of a neutral grape spirit (brandy), which raises the alcohol level to about 19% while preserving natural sweetness. After fermentation, the wine follows the natural oxidative aging process called\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ecanteiro,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eresting in neutral 650L American oak casks in the old warehouses, where the indirect warmth of the sun gently “maderizes” the wine, creating its unique flavors of dark toffee and caramel. This bottling was the first to be released in the Broadbent \"Single Cask\" series with less than a 1,000 bottles made. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eEven though Malvasia produces the sweetest, most age-worthy styles of Madeira, it is far from cloying, buoyed as it is by its amazing acidity; its signature oceanic zest; and tangy spice. The wine is deep amber color, yet it is not as sweet as a Sauternes or Tokaji. We tend to associate a darker-colored wine with being ultra-rich, and therefore very sweet, but that is a misnomer. For example, this effort contains 88 grams of sugar\/liter with a pH of 3.3, versus Château d’Yquem 2014, for example, which has 134 grams of sugar\/liter with a pH of 3.6. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eIf you serve this 1997 too cold, you will fence in its heady aromas, so stay in the 60-degree range. And don’t use a glass with a wide lip, which will exaggerate the alcohol; use something like\u003cspan\u003e \u003c\/span\u003e\u003ca data-redactor-span=\"true\" href=\"https:\/\/www.riedel.com\/en\/shop\/sommeliers\/vintage-port-440000060\" rel=\"nofollow noopener\" target=\"_blank\"\u003ethis\u003c\/a\u003e, which will make a world of difference. In the glass the wine is glossy brown, moving to a light amber rim. Upon the first smell, you immediately get sucked into the wine’s pinwheel of aromas—dark toffee, roasted chestnuts, dried fruit cake, almond, salty caramel, bitter cocoa, and beurre noisette. On the palate, the wine is silky, almost buttery, but floats with Madeira’s classic nutty tang, saline cookie crunch. The aftertaste lingers for minutes, a sign of serious complexity and mastery—fortified or not. Today’s offering is perfectly enjoyed by itself (meditative and strong), but with Thanksgiving around the corner, I’ve got pies on my mind. Instead of the typical pecan pie, try a twist with walnuts, which complement Malvasia’s attractive nutty tone. The attached recipe might be English, but use California walnuts, raise a glass of 1997 Broadbent Malvasia, and make it American! Cheers!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42066413846582,"sku":"SOMM2403-BRD97MADMALV-500","price":99.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/1997BroadbentSingleCaskMalvasiaMadeiraCask_233500ml_MainImage-1800x1800.jpg?v=1713280522"},{"product_id":"somm2405-hlbcd15pauillac-750","title":"2015 Château Haut de La Bécade, Pauillac","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLet’s get right to the meat of today’s terrific Bordeaux discovery: close to decade of age, a terrific and highly rated vintage, and an address that is smack dab in the middle of some of the most expensive and desired real estate in the entire wine world. Indeed, it’s nearly impossible not to name drop a few Châteaux, since that really is a big part of the story. Haut de La Bécade is a relatively small estate that has been owned by the same family for almost a century, and it just happens to be sandwiched between Château Lynch-Bages and Château Latour (perhaps you’ve heard of them?). This is terroir of the very highest pedigree, and the wine is pure Pauillac: richly complex and powerfully built, with a long, silky smooth finish. How this little gem has remained entirely under the radar, given its hallowed place on the map, is a complete mystery to me. But it’s good news for everyone, because the value proposition here is unbeatable. Grab as much as you can!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith Château Haut de la Bécade, it is all about location–this property sits smack dab in the middle of 7 classified growths. Look north you'll see Château Lynch Bages, Château Mouton Rothschild, Château d'Armailhac, and Château Pontet Canet...look South and you'll see Château Pichon Baron, Château Pichon Longueville Comtesse de Lalande, and Château Latour.......all within about a 2-mile radius! Again, I have no idea how one small estate has maintained its independence and value given the multi-national corporate consolidation–and accompanying soaring prices–that surround it. To be sure, missing out on the 1855 Growth Classification certainly diminished its market value, but that was over one hundred and fifty years ago! I would understand if this wine was half or even one third the price of its neighbors, but instead it is one tenth or less. Now that is truly mind blowing.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Rainaud family, who purchased the property in 1933, have been excellent stewards, and their wines reflect both the storied history of their neighborhood and its exalted terroir. The entire estate has just 7 hectares of vineyards, which in some places makes you a small to medium sized property, but in Bordeaux that is miniscule. Consider that Latour, next door, has a total of 78 acres of vines. In similar cases, families like the Rainauds would have sold their extremely valuable property long ago, but somehow they continue on making excellent, honest, and authentic Pauillac surrounded by giants. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eUnsurprisingly, winemaking at Bécade is very traditional. The hand harvested Cabernet Sauvignon, Merlot, and Cabernet Franc is fermented in tanks for about three weeks before racking into new and used French oak barriques for 18-20 months. A light, natural filtration is used before bottling. Serve this deep, ruby red beauty as you would its most prestigious Pauillac neighbors: at cellar temperature in large, Bordeaux stems after decanting for about an hour. The classic notes of rich cassis, crushed blackberries, plum skin, cigar box, leather, iodine, green peppercorn, and a tell-tale underlay of wet, gravelly rocks, are all present and accounted for. The tannins are still present, but are beginning to soften, and the silky, suave palate culminates in a long, smooth, and mineral laden finish. Serve with your choice of grilled or roasted protein, but personally I think a classic \u003c\/span\u003e\u003cspan\u003esteak au poivre\u003c\/span\u003e\u003cspan\u003e would be ideal. This sneaky great Pauillac will continue to improve for another decade, but it’s so delicious now you’ll need a big stash on hand if you want to keep a few for the long haul.\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42099949273142,"sku":"SOMM2405-HLBCD15PAUILLAC-750","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2015ChateauHautdeLaBecade_Pauillac_MainImage-1800x1800.jpg?v=1718737971"},{"product_id":"somm2404-rhc12xbrut-750","title":"2012 R.H. Coutier, Champagne Extra Brut Millésime Grand Cru","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eWe don’t need a fancy lead-in for R.H. Coutier’s 2012 Grand Cru Millisime. We just need to run through the facts to make clear just how much magic is contained within. 100% estate fruit from maybe the greatest Pinot Noir village in Champagne, Grand Cru Ambonnay. No less than seven years aging \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003een tirage\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e and over four years in bottle. One of the best vintages of the 21st century. All of it crafted by maybe the most historically important grower-producer family in the region. And a bottle doesn’t even come with a triple-digit price tag. In the almost decade since we’ve been doing this, rarely have we seen a Champagne that so effortlessly achieves the trifecta of gravitas, value, and sheer deliciousness in Coutier’s Millisime. A surefire slam dunk like this comes around but a few times in a region as hallowed as Champagne. We’re stocking our cellars to the brim with this and suggest you do the same!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe Coutier family is synonymous with Ambonnay. Their wines capture the fruit-laden, fleshy stylings that make this Grand Cru village ground zero for Pinot Noir-based Champagne. They’ve been here since 1614, and have for five generations vinified and bottled the fruit they grow. But they’re not just bound to tradition. In 1948, the Coutier family was the very first to plant Chardonnay in the village. It was thought of as a risky decision at the time, but they knew what they were doing. Since then, Chardonnay plantings have risen to almost 20% of the village’s acreage, and increase every year. With ever-warmer vintages, the tension Chardonnay brings has proven essential to the village’s plush stylings. Now headed up by the young Antoine Coutier, the estate continues to push forward, achieving organic certification and moving toward lower sulfur levels in their finished wines. A bottle of Coutier is a marvel of balance, the richness of Ambonnay Pinot paired to the racy, mineral purity you can only get from Chardonnay.   \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eA vintage-designated Coutier bottling is frankly a rare sight. The family only produces the wine in the best years, and 2012 will go down as a landmark for the region. It was a vintage of contrasts. Frost and hail damage converged in spring, reducing yields from the get-go. Then rainy conditions during flowering meant increased disease pressure and even less fruit than expected. But midsummer saw a turnaround; warm, dry, sunny days followed by cool nights made for perfect ripening, and the blessed conditions continued all through harvest. The very low yields combined with ideal late-season weather for small quantities of blissfully concentrated fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe Coutier’s 2012 Grand Cru is 75% Pinot Noir, 25% Chardonnay. It was fermented in stainless steel, then aged for a year in used barrels before going into bottle for seven years of \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003etirage\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e. This is most certainly a Champagne you’ll want to drink in a white wine glass so you can appreciate the full spectrum of aromas on display. The nose leads with cherry pit, white strawberry, and rose petal backed by creamy apple, toasted brioche, hazelnuts, and honey. The Chardonnay elements come through in full force, with an enlivening zap of lemon peel and crushed rocks. And while the throwback front label says “Brut,” this is technically an Extra Brut (they haven’t changed up labels in \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ea long \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003etime), having received only 2 g\/l \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003edosage\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e. As a result, the palate is beautifully unadorned, just a masterclass in fully ripe textural density, opulent fruit tones, and scintillating structure. More pink and red fruits come to the fore, quickly carried away by chalky minerality and a minutes-long, nutty, toasty finish. It’s a masterpiece of poise, a marriage of richness and tension you can only get from long-aged Grand Cru Pinot. Do not miss this; it might be another decade before we get to offer something so epic again.\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42221429325878,"sku":"SOMM2404-RHC12XBRUT-750","price":95.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2012R.H.Coutier_ChampagneExtraBrutMillisime_MainImage-1800x1800.jpg?v=1712167610"},{"product_id":"somm2404-bckl12eugenie-750","title":"2012 Boeckel, Vin d'Alsace Riesling \"Clos Eugénie\"","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWinemaking families don’t get much more deeprooted than the Boeckels. They started out as butchers by trade in 1530 and like many families back then, they also owned a few acres of vines to make wine, which was then sold to a negociant. In 1853, Frederic Boeckel himself became a negociant, and quickly transitioned the family away from butchery, toward viticulture and winemaking. By the end of the 19th century, the Boeckels began to bottle their production–it had previously only been sold by the barrel–and were in fact the first family in Alsace to export to other countries. Émile Boeckel took over in the 1960s and really modernized the estate, digging new cellars and perfecting the production of Cremant. His sons Thomas and Jean-Daniel now run the domaine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThey’ve converted all of the farming to organics, but other than that have stuck to the old way of doing things. Like the Boeckels’ prized Grand Cru bottlings, “Clos Eugénie” still ferments and ages in massive, old oak casks. Unlike their Grand Crus, “Clos Eugénie” ages a further five years in bottle, and small tranches of special vintages are held back for later release.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThough “Clos Eugénie” doesn’t carry the Grand Cru designation, it may just be the Boeckel’s most prized plot. It carries the name of Thomas and Jean-Daniel’s great grandmother, who was a beloved matriarch of the clan. The 50-year-old Riesling vines here sit on a streak of limestone running just outside the family’s home village, Mittelbergheim. It’s a south-facing plot, where the grapes receive full daytime sun, but as night hits, brisk northerly winds blast the vines. The Boeckels get full ripeness and deep, rich fruit flavors, but also a sinuous minerality and acid structure. No doubt that structure is a huge part of why “Clos Eugénie” has aged so gracefully. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy You'll Love It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"font-weight: 400;\"\u003eThe nose is a wonder–a melange of lush, ripe stone fruit and savory, almost tertiary notes. Juicy apricot, yellow peach, and golden apple sit alongside honeyed nuts, straw, dried lemon peel, petrol, and pulverized chalk stoniness.\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe palate strikes a perfect balance between deep and resonating lusciousness and scintillating, stony structure.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis is great Alsatian Riesling at the height of its powers, at a frankly unbelievable price.\u003c\/span\u003e\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\u003e\u003cspan style=\"font-weight: 400;\"\u003eServe at 50 degrees in all purpose stems.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eEnjoy with classic Choucroute Garnie à l'Alsacienne\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42221478871094,"sku":"SOMM2404-BCKL12EUGENIE-750","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2012Boeckel_Vind_AlsaceRieslingClosEugenie_MainImage-1800x1800.jpg?v=1712245093"},{"product_id":"2013-antichi-vigneti-di-cantalupo-anno-primo-ghemme-docgsomm2404-cant13ghemme-750","title":"2013 Antichi Vigneti di Cantalupo, \"Anno Primo\", Ghemme DOCG","description":"\u003cdiv data-mce-fragment=\"1\"\u003eCantalupo is the reference-point producer in the tiny Ghemme appellation in Northern Piedmont and this stellar 2013 is a transporting expression of the Nebbiolo grape.\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eThe Ghemme zone occupies a gently sloping ridge following the contours of the Sesia River, a tributary of the Pò that originates in the Alps along the Swiss border. Soils are glacial moraine, strewn with mineral-laden porphyry rock. The Arlunno family farmed vineyards in the area for generations before the foundation of Cantalupo in 1977; since 1981 Alberto Arlunno has helmed the family property, growing its vineyard holdings to 35 hectares.\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAnd while the Ghemme DOCG discipline allows for up to 15% of local varieties such as Vespolina and Uva Rara to be blended with Nebbiolo, Cantalupo’s “Anno Primo” is 100% Nebbiolo aged 24 months in 1,500- and 3,000-liter Slavonian oak vats. That’s effectively the same regimen as Barolo, and it shows: In the glass, it is a trademark Nebbiolo garnet with brick orange at the rim. Aromas of dried black cherry, black currant, dried orange peel, leather, cracked black pepper, and crushed rocks unfold slowly as the wine takes on air. This is a heady wine, like a hibernating bear just waking from its slumber, and still has plenty of life ahead of it. If you open one soon, decant it about an hour before serving at 60-65 degrees in Burgundy stems, ideally alongside something wintry and savory preparations. \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42227421511734,"sku":"SOMM2404-CANT13GHEMME-750","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2013AntichiVignetidiCantalupo_AnnoPrimo_GhemmeDOCG_MainImage-1800x1800.jpg?v=1715379343"},{"product_id":"2013-mas-de-daumas-gassac-mas-de-daumas-gassac-rouge-vin-de-pays-de-lheraultsomm2404-mdg13gassac-750","title":"2013 Mas de Daumas Gassac, Grand Vin Rouge, Vin de Pays de L'Herault","description":"\u003cp\u003eThis is an exceptional library release from one of the greatest names in all of French wine. Perhaps the best way to introduce someone to Mas de Daumas Gassac is to mention they single-handedly spearheaded the movement to produce ‘Grand Cru’ quality wine in the sprawling “wine lake” of Languedoc-Roussillon (once a pariah among French winemaking regions).\u003c\/p\u003e\n\u003cp\u003eAs with many major movements, there was skepticism upon their 1978 inaugural release: People were already buying big-ticket Bordeaux and Burgundy with pleasure, so who would buy a wine from this region at this price? A prominent Bordelais professor even went as far to say it could be two centuries before Daumas Gassac could be recognized as a ‘Grand Cru.’ When, then, was the first mention? In 1981, just three years later. What followed was pandemonium: distinguished critics began discovering this exclusive, Cabernet-heavy gem and comparisons to Lafite-Rothschild, Latour, Pétrus, and many other blue-chip estates soon followed. What is self-evident, however, is that Mas de Daumas Gassac unequivocally deserves all the grand praise that has poured in over the decades, and today’s wine is no exception: It’s a special library and late wine release—having rested in their cellars for over a decade. This is a rare opportunity to discover an estate that revolutionized an entire region and influenced experts around the world.\u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eThe vines at Mas de Daumas Gassac have never been tainted with chemicals: their sweeping estate consists of pure, unadulterated land that has only been farmed sustainably. Additionally, the Guibert’s eschew the use of clones and, to this day, there isn’t one cloned vine on their property. Overall, it’s a true “dirt under the fingernails” process—they farm naturally, yields are incredibly low, and all grapes are hand-picked. In the winery, the grapes undergo a three-week maceration and a fermentation on indigenous yeasts before aging 15 months in mostly used French barrels (their ancient cellar is from the Gallo-Roman era). The wine is bottled unfiltered. \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eThough their Grand Vin has always been a Cabernet-heavy blend, there’s a dizzying number of rare and unique varieties (23) that round it out, which means pinpointing the wine can be tough—comparisons to Bordeaux, Burgundy, and Piemonte in the same sentence are not uncommon. Here is a list (brace yourself) of 2013’s assemblage: After 80% Cabernet Sauvignon, the wine was blended with Merlot, Cabernet Franc, Pinot Noir (it’s true), Tannat, Malbec, and Syrah, followed by trace amounts of Nebbiolo, Barbera, Dolcetto, Armigne, Arenie, Bastardo, Saperavie, Tchkaveri, Montepulciano, Areni Noir, Tchekavesi, Souzon, Brancellao, Petit Verdot, Carmenère, Abouriou, and Plavac Mali. It’s an incredible array that speaks to Peynaud’s research efforts in his quest to enshrine Daumas Gassac as a world-class terroir.\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eMas de Daumas Gassac’s 2013 library release reveals a deep ruby core in the glass leading out to a garnet rim with slight bricking. The nose offers an aromatic mashup that is sure to stump even the best tasters. You’ll pick out an illimitable number of aromas like créme de cassis, black raspberry, wild plums, dried berries, stewed strawberries, garrigue, dried herbs, raw leather, purple flowers, red licorice, white pepper, smoke, and clove. On the palate, the wine comes in medium-plus bodied and mellow, with a bevy of black fruits beneath a large presence of earthy savoriness. The pronounced levels of tannins and freshness lead me to believe this effort will perform at high levels over the next decade. Cheers!\u003c\/div\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42227449397302,"sku":"SOMM2404-MDG13GASSAC-750","price":169.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2013MasdeDaumasGassac_GrandVinRouge_VindePaysdeL_Herault_MainImage-1800x1800.jpg?v=1718914272"},{"product_id":"somm2405-jlv12msnl-750","title":"2012 J.L. Vergnon, Champagne Extra-Brut Blanc de Blancs Grand Cru \"MSNL\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJust when we think that the glorious 2012 vintage in Champagne is gone for good, we discover a tiny treasure trove of what is easily the most pedigreed bottle of sparkling nirvana we’ve offered all year. J.L. Vergnon’s “MSNL” doesn’t really need superlatives, though, just cold hard facts: 100% Grand Cru Chardonnay from the best Cru in the Còtes de Blancs, Mesnil-sur-Oger; 72 months of aging on the lees; the aforementioned brilliance of 2012; and on top of all that it isn’t just “Mesnil” but it is primarily sourced from the most famed parcel in said Grand Cru, “Chétillons.” Just that name alone has connoisseurs of Blanc de Blancs swooning, and then you learn that grower-producer extraordinaire Clément Vergnon is the talent behind the label. Champagne expert Peter Liem says of Vergnon, “This is one of the top estates in the Côte de Blancs today.” Got it? Now don’t delay, we only have a few cases!\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen thinking about the tangle of geography, geology, and land ownership history that makes up the French Appellation system of wine classification it’s helpful to envision a series of circles within circles (of course these borders are much messier than spheres). The big circle is Champagne; the next circle is the Côte de Blancs, where chalky limestone provides the perfect soil for exquisite Chardonnay; the third circle is the Grand Cru village of Mesnil-sur-Oger, widely considered the most exceptional terroir in the region; and the fourth, now very small, circle is the parcel of vines known as “Les Chétillons.” So, in a nutshell, Vergnon’s special cuvée “MSNL” is sourced from the best micro-parcel of vines, in the best Grand Cru vineyard, in the best sub-region for blanc de blancs, in the undisputed holy land of sparkling wine: Champagne.\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eClément Vergnon doesn’t just know this, he feels it in his bones. As the fifth-generation winemaker at his family’s boutique estate in Mesnil, he has grown up in the vines and the cellar, and that generational knowledge of his terroir is an unquantifiable asset. The estate was founded in 1950, and over several decades the family slowly acquired small, choice plots in and around Mesnil, including in the famed heart of “Les Chétillons.” In the 1980s Clément’s grandfather Jean-Louis began bottling Champagne under his own label, instead of selling all the fruit to negociants, and thus the grower-producer J.L. Vergnon was officially born.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday, Clément and his father, Didier, produce a wide range of cuvées that focus on the prime terroirs of Mesnil and the Côte des Blancs. Of those, “MSNL” is one of the most limited and special. It is made in only exceptional vintages (2012 is a blockbuster) and the fruit is sourced primarily from the eponymous “Les Chétillons,” with about 30% coming from “Mussettes,” the parcel just below Chétillons. Clément wants the pure, chalky terroir of the vines to shine and so he ferments and ages this wine entirely in steel tanks, but in order to tame the explosive energy of said terroir he then allows the wine to age for at least seven years in the bottle, on the lees, before disgorgement. A small \u003c\/span\u003e\u003cspan\u003edosage\u003c\/span\u003e\u003cspan\u003e of three grams is added, and after a few more years of cellar aging the “MSNL” is finally ready to go.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is extraordinarily complex and elegant Champagne, and as such it needs to be served at around 50 degrees (not right out of the fridge!) in your best all-purpose or even Burgundy stems. The reward is an exquisitely luxurious texture, and a super fine mousse that is both persistent and delicate. Aromas of lemon curd, white flowers, citrus blossom, raw honey, toasted almonds, and puff pastry foreshadow a palate of crisp orchard fruit, citrus peel, melted butter, oyster shells, and a long, saline and mineral finish. A simple plate of raw shellfish, cold lobster or crab, and perhaps some caviar too, will make for a truly regal gastronomic experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGo ahead, you deserve this Champagne!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42278675513398,"sku":"SOMM2405-JLV12MSNL-750","price":125.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2012J.L.Vergnon_ChampagneExtra-BrutBlancdeBlancsGrandCruMSNL_MainImage-1800x1800.jpg?v=1714061375"},{"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":"somm2405-ross05noir-750","title":"2005 Fort Ross Vineyards, Sonoma Coast Estate Pinot Noir","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe offer plenty of what we’d consider bucket list bottles here at SommSelect, but they rarely tick every box quite like Fort Ross’ 2005 Pinot Noir does. The Golden State’s most extreme terroir for Burgundy varieties? Check. Blink-and-you’ll-miss-out rarity? Yup. History-making, pioneering producer? Almost two decades of bottle age, placing this wine at its absolute drinking zenith? Frankly unbelievable value? Check, check, and check. This is, to put it simply, the sort of wine we started SommSelect for. It’s an experience that almost seems too good to be true: High-toned floral and spice lift married to the umami savor you only get from bottle age. It’s beautifully aged Sonoma Pinot Noir absolutely firing on all cylinders. And it costs pretty much the same as the estate’s current releases! A bottle of this quality, this age, this value is basically unheard of these days in California. Do not hesitate; we guarantee Fort Ross’ 2005 Pinot won’t be around long!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYou might notice that Fort Ross’ Pinot only carries a “Sonoma Coast” designation, but that woefully undersells the majestic \u003c\/span\u003e\u003cspan\u003eterroir\u003c\/span\u003e\u003cspan\u003e behind it. This hails from some of the most dramatic vineyards you’ll find on the West Coast (if you are ever in the area definitely pay the winery a visit, it’s a gorgeous spot). First, Fort Ross’ vines are literally the closest to the ocean in all of California, barely a mile away. They’re buttressed by near-constant Pacific breezes, reducing yields and lowering disease pressure.  The vines are at such a high elevation, they rise above Sonoma’s signature fog and receive full summertime sunshine. The vineyards cling to some of the steepest inclines in Golden State viticulture; most of the rest of Napa and Sonoma look like flatland meadows in comparison. In this beautiful but forbidding landscape, where many blocks can be reached only by foot, yields remain naturally low and concentrated. Unfortunately, when this wine was bottled, this special place was simply considered part of the general Sonoma Coast AVA. But since 2012 producers dedicated and skilled enough to farm here can label their wines with the “Fort Ross-Seaview” appellation.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePinot Noir and Chardonnay dominate the Fort Ross landscape, and the truth is, anyone growing them is following in the footsteps of Fort Ross Vineyards. Lester and Linda Schwartz, South African natives working in San Francisco, took over the property in 1988. Back then it was nothing but virgin forest. But Linda and Lester dreamed of one day growing grapes there. They were told by academics and grape growers alike that Fort Ross was too cold to ripen grapes for wine, but after six years of experimentation, decided that Pinot and Chardonnay could thrive here. How right they were–Fort Ross-Seaview is now some of the most coveted vineyard land in the state, famous for deep fruit married to a downright Burgundian structure. Fort Ross Pinot can be a little tightly wound in its youth, although with, say, 19 years of age, it becomes something truly special.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 2005 Fort Ross Pinot Noir was fully destemmed, given a cold soak for a few days, then spontaneously fermented in large, open-top vats with daily punchdowns. Each block is fermented separately, and blends are made only after extensive trials. We strongly encourage pouring the ‘05 Fort Ross into large Burgundy bowls to fully appreciate the incredible aromatic range on display. Dried red cherries, strawberry leaf, dried cranberries, orange peel, and cherry liqueur lead the nose, commingled with woodsy spice, cedar, and tobacco. There’s incredible mushroomy, forest floor depths here, rounded out by barely-there floral tones. On the palate, it’s surprisingly well-structured, fine-grained tannin and juicy acidity making evident just why it’s aged so gracefully. We dare say there may even be a few more years left in the tank. But it’s an absolute showstopper right now, and good luck not indulging whenever you can!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42496097976374,"sku":"SOMM2405-ROSS05NOIR-750","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2005FortRossVineyards_SonomaCoastEstatePinotNoir_MainImage-1800x1800.jpg?v=1715362261"},{"product_id":"somm2406-wglr06dctr-750","title":"2006 Weingüter Wegeler, Bernkasteler Doctor Riesling Spätlese","description":"\u003cp\u003e \u003cspan\u003eToday’s discovery is a fairly straightforward proposition: the cold, hard facts are really all that is needed to make the pitch. First we have the vineyard, Bernkasteler Doctor, which is one of the very steepest stretches of vines in the Mosel, a region famous for its treacherous slopes. Indeed this vineyard has commanded the highest price per acre in Germany for the better part of two centuries. Second is the vintage, 2006, a sneaky good and in retrospect nicely classic vintage that is just beginning to hit peak maturity at close to 20 years of age. Third is the estate, Weingüter Wegeler, a bastion of old-school winemaking since 1882, their singular mission is to bottle wines that showcase the pure majesty of their prime terroir. Add it all up and you have one of the most profound expressions of grape and place on the planet, and then you realize it’s less than fifty bucks . . . pounce!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThere’s actually a fourth piece of this delicious Riesling pie: slate. This fine grained, sedimentary rock breaks easily into small, knife-like shards and if you’ve had the pleasure of visiting the Mosel (go, it’s breathtakingly beautiful!) you know that these sharp stones are strewn throughout the best vineyards, covering the vines so there’s barely a glimpse of any topsoil. This special terroir allows Riesling to be harvested later–ripe, and loaded with sugar–and still maintain a super precise, chiseled acidic structure. That push\/pull of sugar and acid is present in the best wines and vines throughout Germany, but it reaches its apex on the dangerously steep slopes of the Mosel. There are no shortcuts here, everything must be done by hand, and often with harnesses so that the vigneron don’t meet their maker falling down those razor sharp slopes. It’s grueling work, and it makes it all the more beguiling to me and many others how these wines continue to be some of the best values in world class wine.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOf course there is steep, and then there is \u003c\/span\u003e\u003cspan\u003esteep\u003c\/span\u003e\u003cspan\u003e. Since slate dominates the geology throughout the Mosel, it is the gradient that often determines the subtle differences from vineyard to vineyard, and without question the famous stretch of hillside vines that has long been known as “Bernkasteler Doctor” is among the very steepest. The incline is at 70% or more throughout the vineyard, which gives visitors the perception that the Riesling vines are falling into the river below. This special site has been prized for centuries, and that is why Julius Wegeler–a successful wine merchant and Sekt producer–agreed to pay a record 100 gold marks per vine when he purchased a parcel back in 1900. It was an astronomical sum at the time, but in hindsight it was an inspired investment.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMany incredible things can happen when top notch Riesling is given the proper time to mature in bottle, but to me the most magical is how a wine with a healthy dose of residual sugar can seemingly become drier and drier. The sugar doesn’t actually disappear, but it somehow integrates into the texture and structure of the wine, giving the perception of diminished sweetness. On top of that very cool trick, the additional time opens up a lovely and complex bouquet of white flowers, honeyed almonds, peach skin, marmalade, dried apricot, fennel seed, petrol, wet rocks, and a nice little kick of lime cordial. On paper you would think this is a dessert wine, but again the sweetness perception is very minimal, so I would serve it with savory courses 90% of the time. Of course a plate of strong cheese and nuts will do just fine, but feel free to get adventurous and see how it pairs shockingly well with everything from Peking duck to coconut curries. And although it is hitting its peak drinking window now, this beauty still has plenty of gas in the tank (petrol aroma pun intended!) to continue developing for another five to ten years. This is just so much wine for the money, don’t miss it!\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42620517417014,"sku":"SOMM2406-WGLR06DCTR-750","price":49.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2006WeinguterWegeler_BernkastlerDoctorRieslingSpatlese_MainImage-1800x1800.jpg?v=1716900890"},{"product_id":"somm2406-csmfc13vigna-750","title":"2013 Colle Santa Mustiola (Fabio Cenni), IGT Sangiovese Toscana \"Vigna Flavia\"","description":"\u003cp\u003e \u003cspan\u003eNo, folks, the price for this 2013 is not a misprint. And yes, folks, the wine is in pristine, direct-from-the-winery condition. And finally, although Colle Santa Mustiola may be headquartered in the relatively out-of-the-way Valdichiana, this isn’t some unknown, upstart Tuscan winery: The estate’s “top” wine, Poggio ai Chiari, has been a benchmark expression of Sangiovese since it was first introduced in the 1990s. Sitting alongside Poggio ai Chiari in the concise Santa Mustiola lineup is today’s wine, “Vigna Flavia,” a profound Sangiovese in its own right from a tiny single vineyard. This is Sangiovese with a capital “S,” from a vintner, Fabio Cenni, who has been quite single-minded in his focus on the variety. At 10+ years of age the wine is singing a dramatic \u003c\/span\u003e\u003cspan\u003earia,\u003c\/span\u003e\u003cspan\u003e and it’s well-structured enough to keep holding that note for many years to come. The bottom line is this: It comes to us direct from the winery and it’s an unparalleled value. At this price, we can all afford to call ourselves “wine collectors.” Don’t delay!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSometimes, the importers we work with make it so easy for us: Sure, we would have loved to travel to Tuscany to taste the wine in the cellar firsthand, but instead, someone else did that—then walked a bottle right through our front door in Sonoma, California. In this case, it was a 100% Sangiovese wine sourced from a vineyard in the village of Chiusi, a town in the southern part of Tuscany hard by the regional border with Umbria. Chiusi is one of the key towns in the Valdichiana, a part of Tuscany that was once an ancient seabed. Today, the area includes a network of lakes, including Lake Chiusi and Lake Trasimeno, and the soils are a little richer than those found further north in the assorted “Chianti” appellations. Cenni’s vineyards in Chiusi do reach some decent altitudes (about 300 meters), with soils composed of clay, sand, and pebbly limestone gravel. The two-hectare site that produces “Vigna Flavia” has a northeasterly aspect, which helps to preserve a more balanced ripeness of the fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCenni’s winery and cellar is housed in a beautiful, ancient cave that is thought to be of Etruscan origin, and everything at Colle Santa Mustiola is done on an artisanal scale (he only farms about five hectares of vineyards in total). For Vigna Flavia, Cenni takes a very long, slow approach: fermentation is initiated spontaneously, with ambient yeasts, and the wine is aged nearly five years in Slavonian oak casks—then another two years in bottle!—before its release.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSangiovese lovers will note that this wine is structured like a Brunello di Montalcino—it has plenty of muscle and depth, but also lots of nice high notes to the aromatics. The wine fairly screams “Sangiovese”: It displays a still-youthful garnet color with only slight bricking at the rim, with a textbook array of sweet\/savory sensations: deep black cherry, blood orange peel, bay leaf, leather, underbrush, and crushed rock. It is medium-plus in body and responds well to a brief decant (watching for slight sediment) before service. For this one, keep the pairing simple and classic: it is crying out for a well-charred steak. Sip slowly and enjoy this Sangiovese Master Class. You won’t soon forget it!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"left: 0; width: 100%; height: 0; position: relative; padding-bottom: 56.25%;\"\u003e\u003ciframe style=\"top: 0; left: 0; width: 100%; height: 100%; position: absolute; border: 0;\" src=\"https:\/\/www.youtube.com\/embed\/Q2PAIL0ZoSU?rel=0\" allow=\"accelerometer; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share;\" scrolling=\"no\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42625203732534,"sku":"SOMM2406-CSMFC13VIGNA-750","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2013ColleSantaMustiola_FabioCenni_IGTSangioveseToscanaVignaflavia_MainImage-1800x1800.jpg?v=1716985299"},{"product_id":"1998-chateau-lideyre-bordeaux-cotes-de-castillon-1-5-liter","title":"1998 Château Lideyre, Castillon Côtes de Bordeaux 1.5 Liter","description":"\u003cp\u003e \u003cspan\u003eWe’re constantly on the lookout for back vintage and library wines that may have fallen through the cracks, so when I got word that an importer friend who we regularly work with was sitting on a small caché of 1998 Bordeaux I was immediately intrigued. However, the Château was not a marquée name, and the appellation was, well, humble. So we asked to taste, and boy am I glad we did! The wine is squarely entering its peak drinking window, which actually isn’t surprising given that the 1998 vintage was a phenomenal one on the Right Bank, where the Côtes de Castillon is situated, and it’s a magnum, which slows and dramatically improves the aging process. Swirling red and black fruits, spice box, cedar, leather, and hints of mint–yup, all the benchmarks of aged Bordeaux are there in droves. Oh, and it is a shockingly good value. We don’t have much though, so act fast before these beauties are long gone!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Côtes de Bordeaux appellation is relatively new, having been created in 2009, but of course the vineyard area that this sub-region covers is ancient. Unlike the more famous villages of the Left Bank (Pauillac, Margaux, etc.) which were generally planted in the late medieval era with help from the Dutch and British, the Right Bank communes of Pomerol, Saint-Emilion, and for today’s wine Castillon-la-Bataille, all have a viticultural history that dates back at least 2000 years to the height of the Roman Empire. Why were these areas planted so much earlier? The answer is in the soil: Much of the Left Bank required river drainage and management to avoid flooding, and as such, these soils are predominantly gravel and river sediments, but on the Right Bank there’s a large plateau with rolling hills and soils of clay and limestone that are at an elevation where flooding does not occur. Centuries of experience have proven that Cabernet likes those gravelly soils, while Merlot prefers the heavier clay\/limestone mix. And that, in essence, is the heart of Right versus Left in the Bordeaux universe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Côtes de Castillon sits at the easternmost boundary of that clay\/limestone plateau and for most of its history was a single appellation, but that changed when the AOC officials decided to combine Castillon with its neighbors Blaye and Francs to create a single appellation that designates the commune in front of the Côtes de Bordeaux catch all. Regardless, this is Merlot country, and today’s highly underrated Château Lideyre farms a lovely, 20 hectare plot of old vines in the heart of Castillon. Winemaking is steadfastly traditional, with cool fermentation in tanks and racking into French oak barrels, mostly used, for about 12 months before bottling. The Bardet family, highly regarded viticulturists throughout the Right Bank, have owned and operated this property since 1962.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll that is to say that the wines of Château Lideyre are textbook examples of Castillon Bordeaux, providing excellent value year in and year out. Generally these wines reach their peak at about 10-15 years of age, but when a blockbuster vintage like 1998 comes around that aging potential increases dramatically. Add to that the magnum format, which as I mentioned allows for the optimal, slow aging that allows Bordeaux to truly blossom, and you have a hidden gem of a deal–one for the ages! \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI would definitely recommend a gentle decant into a large carafe in order to leave behind any sediment and allow a little oxygen to “wake up” this sleeping giant. In the glass the 1998 still has a deep ruby core, but there are clear hints of brick orange at the rim that correspond to its over 25 years of age. Classic aromas of Damson plum, red current, wild blueberry, cigar box, cedar, espresso, mint, and a whiff of dried meat are all woven around a medium weight wine that has soft, sweet tannins and still maintains good structure and excellent length. In a word this is peak Bordeaux perfection, and with proper storage these magnums will continue to shine for at least three to five more years, so I would grab at least a three pack, if not more!\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42663972241462,"sku":"SOMM2406-CLID98COTCAS-1500","price":89.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/1998ChateauLideyre_BordeauxCotesdeCastillon1.5liter_MainImage-1800x1800.jpg?v=1716900463"},{"product_id":"somm2406-dvc10lechet-750","title":"2010 Domaine du Vieux Château (Daniel-Etienne Defaix), Chablis 1er Cru \"Côte de Lechet\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI’ve declared Chablis to be the best value in white Burgundy, and among the best values in white wine globally, many times. From the humble villages to the Grand Crus, all deliver best in class bang for your buck. But within this small hamlet there is one address where the word “value” ascends to breathtaking heights, indeed there should be a new word to describe what wine lovers encounter in the cellars of the Domaine du Vieux Château. This is where Daniel-Etienne Defaix allows his Premier and Grand Crus to age for an astonishing eight to ten years or more in tanks before he bottles them and then releases them to us, here in the U.S. eagerly awaiting another perfectly aged, mineral drenched gem. In case I didn’t mention it enough, this is the very last of the 2010, a generationally great vintage. Do not miss out!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era when Burgundian whites are so often (a) overpriced and (b) engineered for quick release and young drinking, Defaix remains one of the last defenders of long, slow aging in the cellar and genuine value in the bottle. I can’t quite say how the estate stays in business after deferring profits for ten plus years, and then charging such modest prices for such exceptional wines—but I’m not arguing, either. My own experience cellaring Premier Cru Chablis has shown that most drink best between 10-20 years of bottle age. This is typically the point when oxygen has broken the wine down to the perfect balance between refreshing minerality and advanced aromatic complexity. This waiting game, however, can be dangerous, as one never knows if the wine has expired until the bottle is open. Fortunately, Daniel-Etienne Defaix is a master of anticipating each vintage’s eccentricities in this regard. Over the past few years, I’ve enjoyed a variety of Defaix whites from the late-1990s to the present, and almost always, spectacularly, they’ve possessed a beautiful synthesis of youth and maturity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDefaix’s family has been producing wine in and around this region since the 1500s. Defaix works almost exclusively with Chardonnay and his ample collection of Premier Cru vineyards are farmed entirely by hand and fertilized with natural compost and manure. The majority of his 45-year-old 1er Cru “Côte de Lechet” holdings lie in the steep, southeast facing lieu-dit of “Clos de Moines, but the most exciting and unique aspect of this property is what happens in the cellar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBenefitting exclusively from the property’s native airborne yeast culture, Defaix’s wines ferment slowly and naturally—usually a month for alcoholic fermentation, and typically much longer for natural malolactic fermentation. It’s an unusually patient, hands-off process, but the excitement doesn’t end there: Like all of Defaix’s wines, this 2010 spent several years resting in steel tanks, which allows the fine lees to slowly settle and naturally, eliminating the need for any filtration. From there, it began a dark, undisturbed 10-year evolution in the family’s bone-chilling underground cellar. When all is said and done, one can generally expect to wait between 12-15 years for the release of Defaix’s top Premier Crus.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you’re still sitting on a bottle of Defaix’s 2010 “Vaillon” that we offered almost exactly one year ago, lucky you. Today’s the perfect opportunity to compare the nuances of Burgundy’s innumerable terroirs. This is the same vintage, same producer, same 1er Cru quality—just a different hillside vineyard about a mile north of Vaillon. Lechet doesn’t have as much up front fruit as Vaillon, but I find it hard to disagree with the notion that it’s the most complex of his Premier Crus. There’s more mellowness here, but within that supple frame lies great intricacies. You’ll uncover finely crushed white stone, oyster shell, hazelnut, white mushroom, stirred lees, buttered toast, acacia honey, damp white flowers—and plenty of integrated fruits like pineapple core, yellow apple peel, white peach, citrus rind, salt-preserved lemon, and yellow pear. Minerals–lots of minerals!– myriad savory notes, and a pulsing note of mouthwatering acidity linger well after the fruit has faded on the finish, making this bottle stretch much longer than your typical Premier Cru Chablis. The point being, this really is an incredible bang for your buck. Enjoy now and over the next 5-7 years. Cheers!\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42717585080374,"sku":"SOMM2406-DVC10LECHET-750","price":70.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2010DomaineduVieuChateau_Daniel-EtienneDefaix_Chablis1erCruCotedeLechet_MainImage-1800x1800.jpg?v=1717518951"},{"product_id":"somm2406-dvc11grenlls-750","title":"2011 Domaine du Vieux Château (Daniel-Etienne Defaix), Chablis Grand Cru \"Les Grenouilles\"","description":"\u003cp\u003e \u003cspan\u003eThe generosity of Daniel-Etienne Defaix’s cellar reaches its pinnacle this afternoon with a super special Sunday bonus offer. Welcome to the majesty and complexity of very old vines planted in Chablis’ smallest Grand Cru, “Les Grenouilles.” Only five producers farm this extremely rocky, fossil laden slope that begins right at the foot of the river Seine, and the Defaix family is fortunate to have a small parcel that was planted back in 1960. Though not as flashy as “Les Clos,” or as structured as “Preuses,” “Grenouilles” is perhaps the most purely mineral, and enchantingly complex Grand Cru. Of course it needs time, and that’s why today’s 2011 is such a rare gift. Extended lees aging in tanks before bottling, then a long rest in the cold cellar where it was born, and presto: Grand Cru Burgundy that is ready to blow your mind right now! Of course it is achingly limited, so don’t miss out.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era when Burgundian whites are so often (a) overpriced and (b) engineered for quick release and young drinking, Defaix remains one of the last defenders of long, slow aging in the cellar and genuine value in the bottle. I can’t quite say how the estate stays in business after deferring profits for ten plus years, and then charging such modest prices for such exceptional wines—but I’m not arguing, either. My own experience cellaring Grand Cru Chablis has shown that most drink best between 15-25 years of bottle age. This is typically the point when oxygen has broken the wine down to the perfect balance between refreshing minerality and advanced aromatic complexity. This waiting game, however, can be dangerous, as one never knows if the wine has expired until the bottle is open. Fortunately, Daniel-Etienne Defaix is a master of anticipating each vintage’s eccentricities in this regard. Over the past few years, I’ve enjoyed a variety of Defaix whites from the late-1990s to the present, and almost always, spectacularly, they’ve possessed a beautiful synthesis of youth and maturity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDefaix’s family has been producing wine in and around this region since the 1500s. Defaix works almost exclusively with Chardonnay and his ample collection of Premier Cru vineyards are farmed entirely by hand and fertilized with natural compost and manure. The same is true for the two Grand Crus that they are fortunate to have in their possession, “Blanchots” and today’s feature “Les Grenouilles.” At just ten hectares, “Grenouilles” is easily the smallest Grand Cru (Les Clos is almost three times as big), and as such it is generally the least familiar to even the most loyal of Chablis fans. The name is pretty straightforward: the vineyard ends right at the banks of the Seine, and no doubt there has always been a chorus of frogs keeping the farmers company while working the vineyards in the spring and summer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe vineyard is strewn with large, limestone rocks that are full of fossilized seashells–a textbook example of the famous Kimmeridgian soils that lend Chardonnay grown in Chablis its characteristic minerality and length. “Les Grenouilles” takes this mineral component to its most intense level, and as such it can be a bit austere in its youth. But there’s zero concern in popping a cork on today’s 2011 anytime you’d like. This was an extremely classic vintage in Chablis, and it shows beautifully now (it was the best wine by far at a recent tasting given by their importer). I would give it a brief decant and then serve cool, not cold, in large Burgundy glasses. The tell-tale aromas of fresh picked apples, Meyer lemon, honeyed almonds, white flowers, dried ginger, and crushed stone lead to a medium weight texture and a complex palate that is perfectly balanced by subtle orchard fruits, citrus, fleur de sel, and of course oyster shells. Serve with super fresh, simply prepared shellfish and bivalves, or your most elaborate fish preparation. Even with a simple spread of aged cheese, this stunning white Burgundy will impress any and all lucky enough to snag a precious glass of this liquid gold.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42746386120758,"sku":"SOMM2406-DVC11GRENLLS-750","price":149.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2011DomaineduVieuxChateau_Daniel-EtienneDefaix_ChablisGrandCruLesGrenouilles_MainImage-1800x1800.jpg?v=1718291297"},{"product_id":"somm2407-ar12auteur-750","title":"2012 André Robert, Champagne Extra-Brut Grand Cru Blanc de Blancs \"Collection d'Auteur\"","description":"\u003cp\u003e \u003cspan\u003eFolks, we are squarely in a golden age of Champagne. Quality is sky high, and the range of styles and prices available has never been better. But if richly textured, luxuriously framed, minerality-for-miles Blanc de Blancs is your sweet spot (and it surely is mine!) then I don’t think you can top today’s discovery. André Robert are Mesnil specialists, and this Grand Cru is widely considered the best for soaring Chardonnay based Champagne, which is why we’ve offered their wines many times. Yet somehow we’ve never managed to get our hands on their top wine, “Collection d’Auteur,” until today. From a single, glorious vintage, and their best parcels of tiny production vines, this is truly one of the most perfect renditions of Blanc de Blancs on the market today. And the cherry on top is that it costs much less than other tête de cuvée bottlings from famous houses. The 2012 vintage is spectacular and will last for years–grab as much as you can!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGiven our years-long obsession, you may be surprised to learn that Le Mesnil-sur-Oger was only elevated to Grand Cru status in 1985. Although, by that time, it was a simple formality because most \u003c\/span\u003e\u003cspan\u003evignerons\u003c\/span\u003e\u003cspan\u003e were already in agreement that this was one of the finest terroirs in all of Champagne. As Champagne geeks know, this village is effectively 100% devoted to Chardonnay, all of it Grand Cru. 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. Champagne geeks will also know that one of the most famous vineyards here is “Les Chétillons'' and that is one of the four parcels that is used to produce the “Collection d’Auteur.” The other main plots are: “Les Vaucherots,” “Les Coullemet du Midi,” and “Les Finciarts,” all of which have extremely low yields. This means that the Robert team can harvest quite late without losing any acidity–a key factor in their ability to coax maximum ripeness and structure out of their top wine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSo how did Champagne André Robert gain access to these distinguished sites? The family has been farming, living, and growing grapes here for five generations. Although the crafting and distribution of their own label didn’t occur until 1962, it didn’t take them long to find a groove: they were already equipped with the finest real estate, elite viticultural know-how, and a hand-carved chalk cellar in the village of Mesnil. But it is fifth generation proprietors, Claire Robert and her husband Jean-Baptiste Denizart, who have taken all that exquisite raw material and rocketed this estate into the top tier of Chardonnay focused growers in Champagne.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eClaire and Jean-Baptiste are proponents of using neutral barrels to age their wines prior to bottling and secondary fermentation: it helps to tame the very high natural acidity and add more texture to the finished Champagne. Usually they use a mix of barriques and steel tanks, but for the “Collection d’Auteur” it is 100% used 228L French oak barrels. After six months of oak aging, this Mesnil masterpiece is then ready to undergo the slow bottle fermentation–aging an astounding eight more years on the fine lees before disgorgement.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe power, elegance, and vinous nature of this soaring 2012 are best served in a Burgundy bowl at a cool 50 degrees, where the pale, shimmering platinum-gold hue and perfect perlage will wow even the most jaded Champagne enthusiast. And then get ready for Grand Cru Mesnil perfection on the nose: ripe apricots, creamy apples, citrus blossoms, lemon curd, brioche, toasted hazelnuts, grilled pineapple, and crushed rock. The palate is ripe, expansive, and mineral, with a bevy of opulent orchard and stone fruits inside a filigreed shell constructed of citrus peel, sea salt, and chalk. The structure of the 2012 vintage is such that this wine will not only age well, it will improve for many years to come. You need some for now, and some for later, so don’t wait because we don’t have many bottles to spare!\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42791694991414,"sku":"SOMM2407-AR12AUTEUR-750","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2012AndreRobert_ChampagneExtra-BrutGrandCruBlancdeBlancsCollectiond_Auteur_MainImage-1800x1800.jpg?v=1719328786"},{"product_id":"2010-malvir-roero-riserva-renesiosomm2406-mlvra1rnsio-750","title":"2010 Malvirà, Roero Riserva \"Renesio\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNebbiolo lovers (myself included) know that many of the best values and some of the most incredible wine drinking experiences happen when you go outside the world famous zones of Barolo and Barbaresco. Often that means traveling many miles north to the Alpine foothills of Alto Piemonte, but today we’re going just a few miles up, following the course of the Tanero river to Roero. Here you find the Damonte family, who have been making world class Nebbiolo for three generations. All their wines are amazing values anyway you slice it, but this discovery really is mind blowing: A library release, direct from their cellars via their U.S. importer, and it happens to be from the phenomenal 2010 vintage. Oh, and it is one of their top, single vineyard riservas to boot! This bottle will go toe to toe with any similarly pedigreed Barolo, but it costs one third, or one fourth the price. And that’s the rub: World class Nebbiolo, top rated vintage, sub $60. You know what to do.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThere are subtle differences that distinguish the Roero and Barolo appellations, both of which are DOCGs (the “G” for “guaranteed” denomination of origin). They sit on opposite sides of the Tanaro in similar clay\/limestone marls, but Roero’s overall contain a higher percentage of sand. Roero requires a minimum of 95% Nebbiolo for a wine to carry the name, while Barolo, of course, is 100%. Roero’s minimum aging requirements, including the minimum time a wine must be aged in barrels, are shorter as well.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBut Malvirà’s “Renesio,” so named for a single\u003c\/span\u003e\u003ca href=\"https:\/\/www.skurnik.com\/wp-content\/uploads\/2019\/07\/malvira-the-last-great-stash-of-cellar-aged-older-wines-in-piedmont-3.png\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003evineyard\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e rooted in clay and limestone, erases all differences and goes head-to-head with its more-famous neighbor. Recognized as a superior single vineyard, or \u003c\/span\u003e\u003cspan\u003ecru,\u003c\/span\u003e\u003cspan\u003e since the 15th century, it contains Malvirà’s oldest Nebbiolo vines (60 years). The Renesio bottling is 100% Nebbiolo aged 24 months in French oak barrels and 12 months in bottle before release, capturing all the heady aroma and focused power of this noble variety.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Damonte family established the Malvirà estate in the 1950s, and, operating out of the village of Canale, have expanded their vineyard holdings to an impressive 42 hectares (a good size for this part of the world). Brothers Massimo and Roberto Damonte run the property with the help of their wives and children, and with a restaurant and boutique hotel on the property, they’ve become the “destination winery” of the Roero zone.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the moment the bottle is opened, the 2010 “Renesio” announces itself as a wine of impeccable pedigree. In the glass, a deep crimson core leads to a classic brick orange with hints of pink rim, while a fascinating assortment of aromas leap from the glass: dried cherries, wild strawberries, blood orange, sandalwood, rose petals, leather, tobacco, and damp autumn leaves. Bottle age has sanded the tannins down to a fine grain, while ample freshness keeps Nebbiolo’s higher alcohol in check. Where the maturity of the wine really becomes apparent is on the multi-layered palate and the long, long finish. When you sip this wine, you can’t help but close your eyes in reverie, as if listening to music, and it only gets better with more time open (a good sign for further evolution still to come). Let this rest a bit after you receive it and then let it rip—at this price, no extra-special occasion is required—at 60 degrees in large Burgundy stems. I’d suggest decanting it 45 minutes prior to service (watching out for sediment) and a pairing that highlights the wine’s pretty, perfumed fruit and firm, fat-cutting structure. If you’re in the mood for something highly authentic and a little decadent, get the best beef you can afford for tartare and, ideally, some black or white truffle to shave on top. Now that is a feast fit for a Nebbiolo champion!\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42800261890102,"sku":"SOMM2406-MLVRA1RNSIO-750","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2010Malvira_RoeroRiservaRenesio_MainImage-1800x1800.jpg?v=1719231652"},{"product_id":"somm2407-wnrt11grvino-750","title":"2011 Weinert, Cavas de Weinert \"Gran Vino\"","description":"\u003cp\u003e \u003cspan\u003eThe wines of Mendoza, Argentina have a mostly deserved reputation as being robust, polished, and generally “international” in style. Terms like “old-school,” “terroir-driven,” and “rustic” are rarely used in the press when the subject is Mendoza, unless the winery in question is Cavas de Weinert. Today’s discovery is proof positive that the Southern Hemisphere can produce a traditional, age-able, terroir transparent masterpiece that deserves its place among the world’s great wines. Made from 60-120 year old vines, aged in giant oak casks for a whopping nine years, and rested in Weinert’s deep, cold cellars that date back to the 1890, “Gran Vino” surely lives up to its name. A blend of Cabernet Sauvignon, Malbec, and Merlot makes this an easy comparison to the top Châteaux of Bordeaux, but in truth this is world-class wine of unique, and sublime, distinction. Oh, and it’s a screaming good deal too! You know what to do.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCavas de Weinert was founded in the early 1970s as what the European’s would call a “micro-negociant\".” They purchased an old, deep wine cellar that was originally built in 1890 and then renovated and expanded in 1975; their first vintage of “Gran Vino” was 1977. The Weinert team works with 16 different small vineyard owners and farmers, purchasing their harvest every vintage and thereby guaranteeing them a solid income that they would not achieve on their own. The vines are located in one of Mendoza’s most exciting subregions: Luján de Cuyo. At almost 3000 feet of elevation, this is one of the highest elevations where grapes grow anywhere in the world. The soils here are high in sand and silt, which makes them resistant to lots of diseases, including phylloxera, and helps to explain why there are so many century plus old vines growing on their own rootstock. In a word, this is perfect terroir to coax optimal ripeness out of Cabernet, Malbec, and Merlot while still maintaining old-world style structure and freshness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll of the old vine grapes are hand harvested between mid-March and late April (this is the Southern Hemisphere, after all) and transferred in small bins to the winery. Fermentation with native yeasts is completed in epoxy lined cement tanks, then the wine is moved into Weinert’s signature oak casks, that range in size from 2000 to 6000 liters. The “Gran Vino - Cask Selection” is the final result of the best casks, as determined by the winemaking team, after they’ve spent over nine years aging, evolving, and gaining boatloads of depth and complexity.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe current release of “Gran Vino” is from the 2011 vintage, a slightly cooler year (by Mendoza standards) which resulted in a wine of impeccable balance and excellent structure. Treat this wine like a great Classed Growth Château: Serve at cellar temperature in large Bordeaux stems after a decant of an hour or more. The deep, garnet red color with an almost black core and just a hint of brick at the rim leads to a broad range of aromatics and flavors: cassis, preserved plum, black cherry, bitter chocolate, espresso, baking spice, fruitcake, candied orange, and hints of wet earth all culminate in a long, saline, and mineral finish. For pairings I think keep it simple with a perfect cut of steak done Argentine style. This tour de force red is in its prime drinking window now, where it will stay for another five years or more. All of this and a sub $50 price tag!?! Buy as much as you can. \u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42815773966390,"sku":"SOMM2407-WNRT11GRVINO-750","price":49.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2011Weinert_CavasdeWeinertGranVino_MainImage-1800x1800.jpg?v=1720198433"},{"product_id":"somm2407-arena16bianco-750","title":"2016 Antoine-Marie Arena, VDF Bianco Gentile \"BG\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe’ve long turned to Corsica–that rugged and isolated island between Tuscany and France–for refreshing, textured Mediterranean whites. But can it produce “great” wines? Do Corsican whites gain in complexity and depth if we’re willing to wait? Can they stand shoulder-to-shoulder with the best in France, and the world? The answer today is a resounding “yes.” Antoine-Marie Arena’s 2016 Bianco Gentile “BG” is peak Corsica; like all the best white wines from here, it sings with inimitable seabreeze minerality, scrub brush herbs, and a simultaneously lush yet electric texture. But now, with close to a decade of age, it’s taken on further saline, golden-fruited depth, its coastal limestone terroir shining through unabated. The Arena family is legendary amongst the Corsica cognoscenti, and a wine like today’s discovery ably demonstrates why: The Arenas basically put Corsica on American wine drinkers’ radars, and they continue to produce some of the island’s best wines. For those looking for an utterly unique drinking experience, or simply for an undeniably grand one, look no further. Corsica is here to impress!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCorsica sits at a true cultural crossroads, being roughly equidistant from Italy's western coast and the French Riviera. While it’s technically French from a legal standpoint, its viticultural traditions are more closely linked to Italy. Vermentino is a key grape here, as it is in Liguria and Tuscany, and there’s some evidence one of the island’s main red grapes is actually Sangiovese. Ask a winemaker here whether they’re French or Italian, though, and they’ll reply that they’re Corsican. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Arena family embodies the Corsican spirit of independence perhaps more than any other wine grower. In the 1970s, patriarch Antoine Arena was working on the mainland before he decided to return home and demonstrate to the world just what Corsica was capable of. He moved back to the family farm in Patrimonio, a region at the island’s northern tip. He identified his family’s best parcels and vinified them separately, he singled out the oldest vines, and he made wines without sulfur long before it was the cool thing to do. Through Antoine’s work–and its promotion by importer Kermit Lynch–he put Patrimonio on the international winemaking map. Now, the next generation is stepping up at the Arena estate.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAntoine-Marie Arena, Antoine’s youngest son, studied viticulture and enology and then returned to the family estate in 2004. Because both his father and his brother wanted to continue making wine, the three Arena men split the family’s holdings evenly. Antoine-Marie chose their plots of the special Bianco Gentile variety, and for good reason; this may prove to be Corsica’s most exciting indigenous variety. A mere six hectares of Bianco Gentile remain in the world, and it was actually thought extinct until Antoine discovered a plot and spearheaded its revival in the 90s. It’s now a variety back on the rise, and Antoine-Marie’s bottling ably makes the case for its importance.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAntoine-Marie farms his Bianco Gentile organically, then ferments and ages in stainless steel with indigenous yeast. Young, it’s full of ripe orchard fruit and herbs; now, it has become something else entirely. The nose opens with a rush of creamy pear, white peach, sage, chamomile, straw, hazelnuts, honey, and lemon zest. A briny, crushed-rock minerality runs beneath the fruity herbal tones. On the palate, it’s lush and dynamically textured, but a vein of stringent acidity and oodles of seabreeze flavors keep it fresh. The finish thrums with chalky, limestone minerality. It almost feels like a halfway point between rich Premier Cru Chablis and a savory Etna Bianco or Canary Island white. It’s at the true peak of its powers right now, and it’ll hold here for a few years yet.  We’re not sure we’ve ever offered a Corsican wine with significant age like this, and doubt we ever will again. That’s a sad fact, because this is profound stuff. Best to get in on it while you can!\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42824168079414,"sku":"SOMM2407-ARENA16BIANCO-750","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2016AntoineArena_VDFBiancoGentile_MainImage-1800x1800.jpg?v=1719579923"},{"product_id":"somm2407-cmpl10canfro-750","title":"2010 Château Moulin Pey-Labrie, Canon-Fronsac","description":"\u003cp\u003e \u003cspan\u003eIf you could pluck one of the very top, “unicorn” domaines in Burgundy and plop it down on the Right Bank of the Gironde in Bordeaux then you might have something similar to Château Moulin Pey-Labrie. Like many of those acclaimed addresses in Burgundy, Pey-Labrie makes a tiny amount of wine, just 2500 cases. That’s less than some “culty” Napa wineries, and much, much less than many of their Bordelaise neighbors. I am quite certain that you won’t find any luxury party vans or limousines parked outside this old-school Château, but what you will find inside is authentic, meticulously crafted wines that are monuments to the terroir and tradition of this region. Oh, and somehow they manage to find space to hold library wines too! Yup, that’s how we have a blockbuster 2010, aged for years in the cold cellar where it was born, transferred to the importers warehouse here in California, and then placed in front of you for less than $60. Now that’s an offer you really shouldn’t refuse.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThough apt, the Burgundy comparison actually doesn’t quite do justice to the recent history of Moulin Pey-Labrie. That’s because the current owner\/operators didn’t inherit the property, and in fact they don’t come from winemaking families or backgrounds at all. Bénédicte and Grégoire Hubau actually come from Northern France, where they were working as an IT specialist and an engineer until they decided to leave their desk jobs behind and pursue their passion for wine. In 1988 they found just their ideal spot on the plateau of Fronsac, in an area of  the Right Bank in Bordeaux where land then (and even somewhat now) was still affordable. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Château was quaint but still in good operating condition, and they kept the team that was already there on board in order to learn from them since they had zero real world experience in farming grapes and making wines. Despite this, they knew from the get go that they wanted to do things as naturally and with as little intervention as possible. They have been practicing organic farming all along, and they also have developed a process they call “subsoiling” \u003c\/span\u003e\u003cspan\u003ewhich aerates the earth and allows microorganisms to develop freely, which in turn helps nourish the vines. In the cellar they consider themselves enlightened observers, allowing the work in the vineyard and their terroir to shine through.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe limestone\/clay soils of Canon-Fronsac are perfectly suited to elegant, age-worthy Merlot, which makes up 95% of the blend along with a touch of (now rare) Malbec. Every vintage at Moulin Pey-Labrie is sturdy, and built for the cellar, but 2010 is an exceptionally great year with tremendous aging potential. That said, this wine is already starting to hit a peak drinking window that I expect will last at least another five to ten years. A deep garnet red, with hints of violet and a touch of bricking at the rim, I would serve it at cellar temperature, in nice, big Bordeaux stems. After a good 30-60 minutes in the decanter a bevy of classic aromas awaits: purple plums, spiced cherries, wild blackberries, cigar box, leather, dried sage and mint, bitter chocolate, espresso, and a mineral, saline, iodine inflected finish. Serve with a rare piece of beef, or with any dish incorporating mushrooms and red wine. This is a tour de force bottling, and offers an incredible spectrum of complexity, power, and elegance–especially considering the outrageously reasonable price!\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42824171651126,"sku":"SOMM2407-CMPL10CANFRO-750","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2010ChateauMoulinPey-Labrie_Canon-Fronsac_MainImage-1800x1800.jpg?v=1719579991"},{"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":"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2013R.Renaudin_ChampagneBrutPremierCruBlancdeBlancsL_Espiegle_MainImage-1800x1800.jpg?v=1722609791"},{"product_id":"somm2408-xfris11rnssnc-750","title":"2011 Xavier Frissant, Touraine-Amboise Rouge \"Renaissance\"","description":"\u003cp\u003e \u003cspan\u003eOk folks, we’re going pretty far off the grid with today’s discovery. It’s an exciting journey, so buckle up and enjoy the ride! We’re heading deep into the heart of France’s Loire Valley, to a region full of rolling hills that slope towards the Loire river, dotted with medieval châteaux and cathedrals, and planted to a range of fruits, vegetables, and grains. This is where you’ll find Xavier and Isabelle Frissant, tending micro plots and making old-school, terroir driven wines. Most are snapped up and consumed in cafés around France, but a small amount make it stateside, including a surprising–and surprisingly profound–library release of a cuvée they no longer produce: “Renaissance.” This Malbec driven blend is deeply complex, savory, and aromatic–akin to a country cousin of some Classed Growth Bordeaux, albeit one from the 18th century! Like I said, it’s a rustic, wild ride that’s well worth the shockingly low price tag. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVineyards and winemaking go back well over a thousand years in the central Loire Valley, and for eight generations the Frissant family has been a part of that tradition. Their small but meticulously well maintained estate is in the tiny hamlet of Mosnes, a stone’s throw from the Loire River and just a couple miles upstream from the main town of Amboise, for which their appellation is named. In fact, the Touraine-Amboise AOC was a part of the larger Coteaux-du-Touraine appellation until it was recognized as its own AOC in 1954. The soils here have more silex (flintstone) then what you tend to find downstream in Touraine, and that is one of the reasons for the distinction. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIsabelle and Xavier Frissant are intimately familiar with this terroir, having been at the helm here for several decades. Xavier is the eighth generation of winemakers, so he also quite literally grew up in these vines. As is the case in most of the Loire Valley, their white wines are made from either Chenin Blanc or Sauvignon Blanc, but for red they have long focused on Malbec, known locally as Côt. Though it maintains that same deep, purple-black color and rustic tannic quality that you find further south in Cahors (and in the teensy tiny amount still growing in Bordeaux) there is brightness along with a more savory edge to the variety in this part of France. Today their red wines are almost entirely made up of Malbec, though they do have a bit of Gamay and Cabernet Franc too. However, for a few brief years they produced a cuvée called “Renaissance,” which contained about 50% of Cabernets Franc and Sauvignon, adding additional structure as well as more red fruit to the Malbec. Today’s savory and profound 2011 is one of those rare bottles of this no longer produced cuvée. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Frissants are dedicated to farming and making their wines in the most natural way possible, but they are not badge-carrying “natural wine” producers. They farm using organic principles, and may one day get certified, but it’s not a top priority. For the “Renaissance” they fermented all the grapes with native yeasts in mostly older oak barrels of various sizes, before racking and aging for 12 months prior to bottling. The wine then aged for many additional years in the cellar before a local importer (and friend) brought them to us here in California. Because of the age and the old-school, unfiltered wine making I would decant this wine gently off of any sediment for about 15-20 minutes before serving at cellar temperature in Bordeaux stems. The initial aromas are Malbec forward–black plums, blueberry jam, violets, and cocoa powder–but then you begin to fill the influence of aged Cabernet–cherry liqueur, cigar box, leather, mint, and dried sage–which all culminate in a soft, long, and mineral laden finish. This wine is at peak drinking right now, and will stay there for the next couple of years. Serve with your favorite braised meat or just a simple plate of aged cheese and paté and prepare to be wowed by how much complexity you get for your hard earned money!\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42925522190390,"sku":"SOMM2408-XFRIS11RNSSNC-750","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2011XavierFrissant_Touraine-AmboiseRougeRenaissance_MainImage-1800x1800.jpg?v=1722368479"},{"product_id":"somm2408-bvm99reserva-750","title":"1999 Bodegas Magaña, Navarra Tinto Reserva","description":"\u003cp\u003e \u003cspan\u003eLong-time readers of our Daily Discoveries might recall a brief period when we were able to feature the distinct pleasures of library wines from Bodegas Magaña. Well that tap ran dry three to four years ago, until just now! If you don’t recall or are a new subscriber here’s a refresher: Back in 1970, Juan Magaña acquired Merlot cuttings from the very nursery that supplies Pomerol’s Château Pétrus—undoubtedly among the world’s greatest wines. Today bottles of Pétrus can fetch anywhere between $2,500 to $7,000, and even that’s not a hard ceiling, which makes the sub $70 price tag of Juan’s 1999 Reserva downright shocking. Of course, without perfect provenance, this dark, savory, and deeply seductive red would be a shadow of its former self but, thankfully, we don’t have to worry about that–this vintage ‘99 is absolutely firing on all cylinders right now and I urge you to blind your fellow friends on it, especially those with ultra-expensive Bordeaux leanings. We have very precious few cases, don’t miss this one.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBodegas Magaña is a winery with a long and distinguished history, so it’s a little surprising that there are still bottles of direct-from-the-winery 1999 to be had (though very few of them are left!). It’s a testament to the Spanish penchant for cellaring wines for extended periods, and Viña Magaña’s impressive size: Their vineyard holdings total about 120 hectares in Navarra, a DO which sits to the east of Rioja, along the Ebro River in the shadow of the Pyrenees. The soils are a mix of clay, limestone, and river-borne silt, sand, and gravel (similar to Bordeaux), with a climate that mixes mountain and Mediterranean influences—the physical area covered by the DO is quite vast, so there are a number of subzones with unique microclimates, with those closer to the Pyrenees obviously skewing more “continental.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile their vineyard holdings are wide-ranging, the Magaña bodega is headquartered in the town of Barillas, near the southern tip of the Navarra DO in the ‘Ribera Baja’ subzone. As with Rioja, which borders it to the west, Navarra’s wine history has long been intertwined with that of Bordeaux. Educational pilgrimages to Bordeaux were commonplace among Rioja\/Navarra winemakers in the 18th and 19th centuries—not only was Bordeaux just 150 miles away, but it was also the most prestigious wine zone in the world, and perhaps the biggest takeaway for Spanish winemakers in that period was the use of oak barrels for aging. Later on, when the phylloxera louse decimated Bordeaux’s vineyards, the Bordelais looked to Rioja and Navarra for grapes and wine to keep them going while they replanted their vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSo, as is noted prominently in any discussion of Viña Magaña, the Merlot used in today’s wine comes from vine material originally obtained from the same nursery that supplied Château Pétrus in Pomerol. It comprises up to 65% of the blend, with Cabernet Sauvignon, Syrah, Malbec, and Tempranillo making up the rest. The wine spent 12 months aging in French and American oak \u003c\/span\u003e\u003cspan\u003ebarriques\u003c\/span\u003e\u003cspan\u003e followed by many years in bottle before multiple releases. Today’s mature parcel was among the most recent releases from Viña Magaña’s cellar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe perfect provenance of this ’99 is on full display in the glass, in the form of a surprisingly youthful, nearly opaque ruby-black color with slight hints of brick at the rim. At 25 years old, it is now in its absolute sweet spot now. Decant this wine (watching for sediment) for 20 minutes before serving at 60-65 degrees in Bordeaux stems, and you’ll be greeted with a rush of dried black and red plum, cassis, black cherry, pipe tobacco, cedar, grilled herbs, roasted meat, turned earth, and vintage leather. Medium-plus in body and showing off some mature ‘secondary’ aromas, it still has a trace of dusty, fine-grained tannin lending texture and lots of freshness keeping the wine in pitch-perfect balance. It is a rare treat to get to pop and pour a mature wine of this level at this price, and were you to serve it to knowledgeable guests, I can’t see them guessing anything but serious Right Bank Bordeaux here—there just aren’t many classic reference points for a wine like this. Enjoy!\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42935381393462,"sku":"SOMM2408-BVM99RESERVA-750","price":69.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/1999BodegasVinaMaganaNavarraReserva_MainImage-1800x1800.jpg?v=1722610023"},{"product_id":"somm2408-dbrl86rvslts-750","title":"1986 Dom Brial, Rivesaltes \"Grande Réserve\"","description":"\u003cp\u003e \u003cspan\u003eThe hills around the ancient city of Perpignon in far southeastern France have been producing grapes for sweet wines since early Roman times, and they’ve been revered for fortified wines for centuries–long before this nation's founders were consuming copious amounts of Port and Madeira. Yet these historic wines, known as \u003c\/span\u003e\u003cspan\u003evin doux naturel\u003c\/span\u003e\u003cspan\u003e, are all but forgotten in the U.S., but I think that should change! And what better way to advocate for these rarities than a bottle of perfectly aged, 1986 Rivesaltes. A rich, hedonistic, and outrageously complex nectar is here for the taking, and the price is half that of a similarly pedigreed Port or Madeira. Luxurious, liquid gold in a bottle is always a rare treat, and this bottle is doubly so since we have just a few cases and it’s only available right here!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Roman historian Pliny The Elder (who loved to document the production and consumption of fermented beverages) mentions sweet wines from Narbonne–on the northern edge of the current Rivesaltes AOC zone–dating back to the beginning of the common era, but the process of fortifying the wine with distilled spirits, known as mutage, was likely invented by a Catalan chemist\/alchemist named Arnaldus de Villa Nova. This process, also known as fortification, involves adding a neutral spirit to fermenting grape must before the fermentation is complete, stopping the process while there is still a healthy percentage of residual sugar and also raising the alcohol level. In essence then, Rivesaltes and its \u003c\/span\u003e\u003cspan\u003evin doux naturel\u003c\/span\u003e\u003cspan\u003e siblings such as Banyuls, are the ancestors of all fortified wines, from Sherry to Port to Marsala.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBy the 19th century the process and geographical zones of Rivesaltes were enshrined in French law, and they joined the AOC system from the very beginning. Around the same time a group of Benedictine monks created a local cooperative to help support the farmers who were unable to produce their own wine. Named for an influential monk, Dom Brial, this distinct, quality driven co-op now boasts over 140 grower-members and covers a whopping 4300 acres of vineyards in the Roussillon region. The production is dominated by still, dry wines, but Rivesaltes remains their passion and labor of love. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday’s soulful, luxurious, intensely deep bottle of 1986 is made up of three of the AOC’s most important varieties: Maccabeu, Grenache Gris, and Grenache Blanc. If you’re keeping tabs and thinking those are all white or pinkish grapes you are correct. Before the mutage and long aging occurs the now deep, amber brown and copper wine starts its life as a fresh white. Vintage fortified wines with decades of age like this beauty are best served at cellar temperature in an all-purpose or dessert stem. \u003c\/span\u003e\u003cspan\u003eGive it just a few gentle swirls and aromas that have hibernated and evolved for almost 40 years come roaring out: Honey, quince paste, apricot liqueur, tamarind, toffee, gingerbread, marmalade, turned earth, spiced fruitcake, nougat, orange zest, crème brûlée, caramel, and vanilla. The palate is richly layered but an impressive bolt of acidic energy persists throughout and removes any sense of cloying weight, and helps support one of the longest finishes you’ll ever have in wine. Serve with a cheese course or dessert during a lavish meal, or just enjoy with a few almonds at the end of a long day. Once opened it will last for many months, but it’s so good you won’t have to worry about that!\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42947775954998,"sku":"SOMM2408-DBRL86RVSLTS-750","price":99.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/1986_Dom_Brial_Rivesaultes_Grande_Reserve_Main_Image-1800x1800.jpg?v=1723210609"},{"product_id":"somm2408-cdp99fcdbdx-750","title":"1999 Closerie du Pelan, Francs-Côte-de-Bordeaux","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSometimes all you need to introduce a wine are the cold hard facts: 25 year old, Cabernet dominant Bordeaux that was stored in the same cold cellar where it was born for two decades before making its way to the U.S. Oh, and it somehow costs less than $60! Boom, enough said right? But of course there’s much more to the story, including biodynamic farming, very old school winemaking of the type that is vanishingly rare in Bordeaux, and a long standing friendship between neighbors. It’s the kind of feel good yarn that you may occasionally stumble upon in obscure, under the radar regions, but to find one just a few miles from some of the most expensive vineyards on the planet is exceedingly rare. So please read on for the fascinating back story, but if I had you at “1999 vintage for less than $60” feel free to skip right to the end and start loading up your cart!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCloserie du Pelan is a unique property situated in what most experts would consider an “outer-borough” location: the eastern edge of Bordeaux’s “right bank,” at the confluence of the Francs-Côtes-de-Bordeaux and Côtes de Castillon AOCs. These appellations, which sit on essentially the same clay\/limestone plateau as Saint-Émilion and Pomerol, are prime hunting ground for value-hunters, who know that market prices from one village to the next are often much more dramatic than the differences in the terroir. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAdd in a producer with the focus and pedigree of Closerie du Pelan and the lines aren’t just blurred but effectively erased. A local artist named Régis Moro purchased the property in 1984 and poured his energies into viticulture, embracing organics and biodynamics with the same enthusiasm as his old friend, Jean-Pierre Amoreau, whose Château Le Puy has become a \u003c\/span\u003e\u003cspan\u003ecause célèbre\u003c\/span\u003e\u003cspan\u003e with the natural wine crowd. Although Moro managed to achieve organic certification for Closerie du Pelan in 2008 (and biodynamic certification in ’13), the wines weren’t finding a broad-enough audience; in 2022, the Amoreau family—which has owned Château Le Puy for more than 400 years—saw the potential at Pelan and decided to purchase it from Moro. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eUpon taking the reins at Closerie du Pelan, the Amoreaus wanted to get a sense of what they had, and started uncorking back-vintage bottles with their US importer—a revelatory tasting that led to today’s offer. Held in perfect conditions and still closed with its original cork, this 1999 is a soulful and complex expression of a ripe and powerful vintage. \u003c\/span\u003e\u003cspan\u003eThe wine displays a ruby-black core moving to orange at the rim, belying its 25 years of age, and the aromatics are a mature Bordeaux-lover’s dream: brambly black and red berries, black plum, wild mushroom, cedar, tobacco, warm spices, turned earth, and fired clay. It’s noteworthy that the vineyards at Closerie du Pelan contain about 75% Cabernet Sauvignon (unusual for a Right Bank estate), perhaps because there’s more sand and silt in the Pelan parcels relative to those at Le Puy, and the structure of this wine reflects that healthy Cabernet presence. It is a beautiful, sinewy wine with lots of lively energy for its age, and it can handle a brief decant (for sediment) prior to service in Bordeaux stems at 60-65 degrees. Pair it with a dish that will complement its floral, earth-driven personality and celebrate perhaps the greatest Bordeaux deal of the year. Cheers!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42974553899062,"sku":"SOMM2408-CDP99FCDBDX-750","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/1999CloserieduPelan_Francs-Cotes-de-Bordeaux_MainImage-1800x1800.jpg?v=1723820099"},{"product_id":"somm2409-cndll13ciclope-750","title":"2013 Candialle, IGT Rosso Toscano \"Ciclope\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Jarkko Peränen went to Chianti about 30 years ago the plan was to work a harvest and then return to his native Finland with his wife Josaphin. Instead they fell in love with the region, and in 1999 purchased a little farm in Panzano where they’ve been ever since. Chianti, and its primary grape Sangiovese, is their passion, but they also have some lovely parcels of Merlot, Syrah, and Petit Verdot, so . . . why not do their own “Super Tuscan” blend? Of course this isn’t a super slick, point chaser, it’s a robust, soulful, complex wine that has now aged to perfection. Named for a dog who lost an eye to a porcupine, “Ciclope” has so much character and aromatic pizzazz for the money it’s down right shocking–this is one of the most complete red wines that is sub $40 I’ve seen in ages. Grab as much as you can!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAlthough Josephin and Jarkko Peränen purchased their beautiful property in 1999 (releasing their first wines in 2002), the estate is a former \u003c\/span\u003e\u003cspan\u003epodere\u003c\/span\u003e\u003cspan\u003e (sharecropper farm) dating back to Roman times. Josephin and Jarkko are avid organic farmers tending 12 hectares of vines right in the heart of the above-mentioned \u003c\/span\u003e\u003cspan\u003econca d’oro,\u003c\/span\u003e\u003cspan\u003e a broad bowl extending south of Panzano that is home to some of the biggest names in Tuscan wine: Castello dei Rampolla, Fontodi, La Massa…the list is long, and Candialle has risen to an elite level in a relatively short amount of time. The rest of the 42 hectare property is planted to olive trees, forests, and fields. The Peränens are true believers in polyculture and biodiversity, and as such they also maintain cover crops in the vineyards that complement the flora and fauna that exists throughout their estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSoils in the Candialle vineyards, most of which sit at about 300 meters of elevation, contain a high percentage of \u003c\/span\u003e\u003cspan\u003egalestro\u003c\/span\u003e\u003cspan\u003e, a friable clay marl with a high limestone content; there is also some \u003c\/span\u003e\u003cspan\u003epietraforte\u003c\/span\u003e\u003cspan\u003e (hard sandstone) and \u003c\/span\u003e\u003cspan\u003ealberese\u003c\/span\u003e\u003cspan\u003e (hard chalk). This soil composition, combined with wide diurnal temperature shifts, imbues the wines with the kind of lively energy and perfume that sets the best Chianti Classico wines apart. While most of their wines are 100% Sangiovese, they do have some small parcels of Merlot, Syrah, and Petit Verdot that they blended together, along with a healthy portion of said Sangiovese, to create the deliciously unique, and very small production, blend called “Ciclope.” \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSimilar to their Chianti bottlings, the “Ciclope” was fermented in steel and cement tanks and then racked into mostly used barrels of 350 and 600 liters to age for about 18 months before bottling without fining or filtration. It then aged in the bottle for many years before being shipped out here to their California importer. Treat this wine like a properly aged “riserva,” with a gentle decant off the sediment followed by service at cellar temperature in Bordeaux stems. The initial notes of Damson plum, Morello cherry, cassis, and dried blueberry are quickly followed by savory whiffs of sagebrush, leather, cigar box, dried rose petals, and a bit of fresh porcini. It’s a shockingly complex wine, especially given the price, and could easily be enjoyed with just a bit of aged parmigiano or pecorino, but it still has plenty of structure so I would highly encourage you to try it with the below recipe for Tuscan wild boar stew made with a bit of chocolate (aka \u003c\/span\u003e\u003cspan\u003eCinghiale in Dolceforte\u003c\/span\u003e\u003cspan\u003e). Buono appetito!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42974564909110,"sku":"SOMM2409-CNDLL13CICLOPE-750","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2013Candialle_IGTRossoToscanoCiclope_MainImage-1800x1800.jpg?v=1724181101"},{"product_id":"somm2408-bruno15canneb-750","title":"2015 Bruno Giacometto, Canavese Nebbiolo","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLittle in the wine world makes our hearts flutter like aged Nebbiolo. Little makes our hearts sink like the prices we normally have to pay to experience it. But today, Bruno Giacometti has the cure for our ills. His 2015 Canavese Nebbiolo is in its sweet spot at nearly a decade of age, singing with a pitch-perfect balance of lifted fruit, delicate floral tones, and rumbling, earthy savor. And at $45 a bottle, it costs less than most “affordable” current release Barolo. This is seriously next level Nebbiolo, it just happens to hail from outside the more famous Langhe region. Bruno Giacometti is one of those quiet heroes the Italian wine scene seems full of–a passionate organic farmer fighting for his special corner of the country the best way he knows how: by making beautiful wines through unending diligence, unimpeachable craftsmanship, and incredible patience. Every Italian wine lover should be going deep on this. That such a shining example of Piedemontese brilliance is so affordable is merely the cherry on top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBruno Giacometti is located in the Canavese subzone of Piedmont. This is something like the halfway point between the Langhe hills where Barolo and Barbaresco are located and “Alto Piemonte,” where you find Ghemme and Gattinara. Canavese bears a strong resemblance to these latter appellations, its more northerly climes and acidic soils producing a tense and elegant style of Nebbiolo. This is a sub-alpine mesoclimate, the soils in the Nebbiolo vineyards dominated by soils derived from Mont Blanc itself. And it’s reflected in the vineyards. Bruno’s Nebbiolo holdings consist not just of clones from the Langhe, but also of the highly sought after Picotendro clone that’s native to Vallée d’Aosta. Picotendro is prized for the supremely elegant wines it renders, often highlighting the more floral and herbaceous aspects of the variety.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBruno is a fierce defender of his region. The Giacomettis have farmed this land for generations, though it wasn’t until just after World War I that they shifted their focus to grape growing. Bruno was born in 1961, but didn’t take over the family winery until he was fifty years old, only after learning from his father for decades. He’s made a career of defending the region’s uniqueness, and is actually best known for his Erbaluce bottlings. This white grape frankly isn’t shown much respect by most producers, but through the decades, Bruno has discovered ways of working with it that elevate the wines to unheard-of heights for the variety. He’s willing to be similarly idiosyncratic with his Nebbiolo. The fruit for the wine is manually harvested, macerated for up to two months, then ages a year in \u003c\/span\u003e\u003cspan\u003ebotti\u003c\/span\u003e\u003cspan\u003e. All par for the course so far. But then Bruno moves the wine to tank for a full four years. He doesn’t want to release Nebbiolo in its brawny youth, but when it’s ready to drink. And boy is this ready to drink!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe strongly recommend using a Burgundy bowl to fully appreciate the aromatic range on display here. The 2015 Giacometti Canavese Nebbiolo pours a limpid ruby with very slight orange tones toward the rim. The nose is an explosion of Piedmontese herbs and fruit: fresh raspberry, dried cherry, plum skin, blood orange peel, sage, and rosemary. Leather, tobacco, and fallen leaf elements are just starting to creep in. On the palate it’s sinewy and juicy, the dried red fruit making a return, though the structure here is not the burly one you might expect from the variety. Instead, acid carries the day, and the overarching sense is not one of imposing tannin but incredible freshness. It’s in an absolutely beautiful spot right now, but we’ve got no doubt that this will go for decades more in your cellar. Rarely does such an opportunity to come along. Don’t pass it up!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42979866378294,"sku":"SOMM2408-BRUNO15CANNEB-750","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2015BrunoGiacometto_CanaveseNebbiolo_MainImage-1800x1800.jpg?v=1723819915"},{"product_id":"somm2409-fppno93-psoldvin-750","title":"1993 Foppiano Vineyards, Russian River Valley Estate Petite Sirah","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePetite Sirah is a wine grape shrouded in mystery for decades. The veil that has surrounded this variety has finally (mostly) been lifted, and I’ll get to the current scholarship below, but first there’s zero mystery when it comes to this grape's relationship to the iconic Foppiano estate in the Russian River Valley. Put simply, the Foppiano clan was one of the first to bottle and label a single variety Petite Sirah in California, and as today’s profound library bottle from 1993 attests, they are among the most masterful producers of this “mystery” grape. Indeed, it’s so rare to try Petite Sirah with this age that we honestly didn’t really know what to expect, but suffice it to say it far, far surpassed our expectations. Spicy, earthy, and boasting an array of beguiling aromatics, this is one of the most revelatory Northern California wines I’ve had in years. And given all that, it is truly a bargain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSo, what is the story with Petite Sirah? This grape was introduced to California back in 1884, however because of its close proximity–both in name and appearance–to actual Syrah there has been confusion and mystery surrounding it for decades. Current DNA studies, as well as historical scholarship have finally confirmed that the vast majority of Petite Sirah in California (as well as Israel where it is also popular) is actually Durif. This hybrid variety was created in the mid 19th Century by French botanist François Durif, and is a cross between Peloursin and (unsurprisingly) Syrah. “Petite” is a reference to the very small berries this vine produces. And just to make things more confusing, the Serine clone of Syrah that is highly coveted in the Northern Rhône is often called “Petite Syrah!”\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDespite all the confusion on origin stories, there is no doubt that Petite Sirah has been an important blending grape in California for well over a century. However bottling it as a single variety is still relatively new and uncommon. One of the pioneers in this trend was the historic Foppiano estate, which celebrated its 125th anniversary a few years ago. This is one of the oldest continuously operated family wineries in California, and it was Louis J. Foppiano who introduced the first varietally labeled Petite Sirah in 1967, as well as drawing the original AVA map for the Russian River Valley in 1983, and holding the first official Petite Sirah symposium in 2002. Suffice it to say, if there’s an estate that could turn this grape into a wine worthy of 30 plus years in the cellar it is Foppiano!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAnd that is exactly where this 1993 has been resting since it was bottled, in the Foppiano cellars. The fruit for this wine was sourced primarily from their oldest vines of Petite Sirah, planted in 1972, and was gently crushed before aging for two years in a combination of French and American oak barrels, both new and used. To serve this historic gem I would recommend a cellar temperature of about 60 degrees, and a very gentle decant off any sediment. We were all surprised by how much it opened up in a decanter over a period of a couple hours. The nose leads with concentrated red and black fruits–dried blueberries, plum, cherry liqueur–but that is quickly overtaken by a wave of dark chocolate, cocoa powder, and vanilla bean which then gives way to earthy mushrooms and smoked meat. It’s a wonderfully complex and profound wine, and the price is insanely reasonable given the aging, provenance, and storied history behind this wine. There’s not much, don’t miss it.\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42980168695862,"sku":"SOMM2409-FPPNO93-PSOLDVIN-750","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/1993Foppiano_RussianRiverValleyPetitSirahOldVines_MainImage-1800x1800.jpg?v=1724181347"},{"product_id":"2011-champagne-jean-vesselle-le-petit-clos-grand-crusomm2409-jvsl11pcloschmp-750","title":"2011 Champagne Jean Vesselle, “Le Petit Clos” Grand Cru Bouzy","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJean Vesselle’s 2011 “Le Petit Clos” is a breathtaking expression of one of Champagne’s rarest and most treasured vineyards: a tiny .08-hectare Clos nestled in the heart of Bouzy, a premier Pinot Noir terroir in the Montagne de Reims. Only 750 bottles of this Blanc de Noirs masterpiece were produced, with less than a quarter reaching the United States, making it one of the world’s most exclusive “clos” bottlings. The vines range from 15 to 30 years old, and each cluster was meticulously hand-harvested in 2011, then pressed into three Champenois oak barrels sourced from Champagne forests—new, once-used, and twice-used—to bring harmonized complexity with restrained oak influence.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFollowing vinification without malolactic fermentation, the wine was aged on its lees in the family’s cellar for twelve years before disgorgement in 2023. This long aging period enriches the wine’s texture, imbuing it with profound minerality, vibrant freshness, and a seamless integration of Pinot Noir fruit power. The dosage is kept below four grams per liter, preserving the wine’s extra brut purity and emphasizing its crystalline acidity and vitality. The 2011 vintage is marked by a fine golden hue and delicate perlage, with a complex aromatic profile featuring dried fruits, candied citrus, brioche, smoky nuances, and subtle roasted almond notes.\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 aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eBouzy is the renowned epicenter for profound and powerful Pinot Noir in Champagne and home to iconic producers including Pierre Paillard and Benoît Lahaye.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThe Vesselle family shines with its ownership of multiple estates in the village and Delphine and David Vesselle uphold nearly three centuries of winemaking tradition.The 2011 “Le Petit Clos” epitomizes this craftsmanship, showcasing terroir-driven richness and the purity of Pinot Noir with every sip.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThis wine perfectly balances the muscularity and aromatic intensity of Bouzy’s soils with finesse and elegance. Full-bodied, rich and vivacious palate, featuring eruptive layers of candied lemon peel, baked apple, red pear, nougat, crème fraîche, exotic spices, and a meaty textural depth. \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 aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eServe cool between 50 and 55 degrees in Burgundy Stems. A quick decant is optional\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eEnjoy immensely now or cellar confidently for up to 10 years\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eServe with butter poached lobster, smoked salmon or perfectly roasted chicken\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43011921313846,"sku":"SOMM2409-JVSL11PCLOSCHMP-750","price":190.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2011ChampagneJeanVesselle_LePetitClos_GrandCruBouzy_MainImage-1800x1800.jpg?v=1756835454"},{"product_id":"somm2409-clbrtt15veccia-750","title":"2015 Calabretta, Nerello Mascalese \"Vigne Vecchie\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMount Etna is red hot right now. In Sicily’s northeast corner, a flood of young winemakers and outside investment–not to mention singular wines–has made this literal active volcano one of the country’s most important regions. Azienda Vinicola Calabretta is one of the grand poobahs of the mountain, a local legend whose stunning bottles attracted all this attention in the first place. Today’s wine is a perfect example of just what makes Calabretta so special. Etna Rosso “Vigne Vecchie” a nearly decade-old beauty that rumbles with incredible power, volcanic depth, and soaring red fruit. The Calabretta family has cultivated ancient, own-rooted vines and historical winemaking techniques for over a century, and today we get to revel in the delicious results. “Vigne Vecchie” is an Italian red in the deeply traditional mold of icons like Rinaldi and Castell’in Villa. And while it’s in its prime drinking window now, like those legends, this’ll go for as long as you like in your cellar. Best of all, somehow Calabretta remains fantastically affordable. If you’ve been on the hunt for a bottle to stash away a case of, you’ve found it!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you talk about special terroirs in wine, you simply have to talk about Mount Etna. Here, perched nearly a mile above sea level, the indigenous Nerello Mascalese and Nerello Cappuccio varieties grow on the slopes of an active volcano. This is truly heroic viticulture: Etna last erupted less than a year ago. But the results are worth it. Blasted by sun during the day, then experiencing steep drops in temperature at night, the vines produce fruit of intense concentration with racy structure. The volcanic soils imbue the wines with an undeniable smoky quality. And because of the unique soils here, phylloxera never got quite the same foothold it did in other regions: Many of the Calabretta family’s vines remain own-rooted. The average age of their vineyards is now over 80 years old, which lends further depth and complexity to their wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGaetano Calabretta founded the business in the early 1920s, shifting the family’s focus from a mixed agricultural system to viticulture alone. For most of the 20th century, the Calabretta wines were sold in barrels to restaurant owners and private customers, with some coming from as far away as Piedmont to reserve their coveted stash. The Calabrettas actually didn’t bottle the wine for sale until 1997, as they saw Etna changing rapidly around them and sought to preserve the old ways. They still do things the way they did a century ago. No synthetic pesticide has ever been sprayed in their vines, every bit of work is done by hand, and winemaking is extremely hands-off in the cellar, with totally spontaneous ferments and no fining. Most importantly, like the Barolos of yesteryear (the ones we still enjoy today at 60+ years of age), they age their “Vigne Vecchie” for as long as they feel necessary in massive old oak casks, sometimes up to seven years. And \u003c\/span\u003e\u003cspan\u003ethen\u003c\/span\u003e\u003cspan\u003e they age the wine in bottle until they feel it’s ready for release. Needless to say, today’s wine comes out of the gate swinging.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 2015 “Vigne Vecchie” pours a deep ruby with bricking at the edges, a visual dead ringer for Barolo. The nose is reminiscent of Barolo as well in some respects, with tar and cedar savor in there. But the fruit profile leans darker, with dried black cherries and blackberry liqueur, a dried plum element, backed by hallmark black pepper and volcanic smoke. The palate is medium-plus in body, dense and rich with more dried fruit and booming earth. What must have once been very big tannins indeed are just now resolving. Perfect alongside a hearty meal now, this undeniably has the stuffing to go for years and years. Think of it somewhere between Taurasi and Barolo, with a dash of Burgundian lift, and you’re on the right track. Really, though, “Vigne Vecchie” is a wholly singular bottle, undeniably Calabretta and undeniably Etna!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43013255102518,"sku":"SOMM2409-CLBRTT15VECCIA-750","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2015_Calabretta_Nerello_Mascalese_Veccia_Vigne_Main_Image-1800x1800.jpg?v=1725973288"},{"product_id":"somm2409-vdp11puntido-750","title":"2011 Viñedos de Páganos, Rioja Gran Reserva \"El Puntido\" (Jeb Dunnuck 95 PTS.)","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHaving just returned from a whirlwind tour of Spain–hitting a good portion of the major regions in just a few days–I’m eager to share some discoveries with you. To kick things off I have a true modern classic from, where else, Rioja! I confess that before the trip I was not super familiar with Rioja Alavesa in general, and the winery of Viñedos de Páganos in specific. And wow, my eyes were opened! The Páganos team has for decades been on the cutting edge of Rioja wine production, effortlessly blending modern techniques with the region’s storied traditions, and focusing on meticulous, natural farming in the vineyards. Their special cru Gran Reserva, from a single vineyard called “El Puntido”, is the culmination of their work. At well over a decade of age now, this soaring, powerfully built, Tempranillo showpiece is just beginning to hit its peak drinking window, where it will remain for many years to come. The list of awards, high scores, and press accolades is long for this wine, but all you need to do is pop a cork and discover the magic for yourself!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Eguran family has been farming grapes in the Rioja Alavesa area for over 150 years, but it was Guillermo Eguran who first made the decision to keep some grapes and make his own wine (instead of selling to the big producers) back in 1957 when he established Bodegas Sierra Cantabria. The name he chose is apt, as that is the small but impactful mountain range that lies on the northern border of the western half of Rioja, moving into Basque country. The steep, often terraced foothills here are some of the oldest vineyard sites in this famous wine region, and they are the backdrop to this subregion–the smallest of the three in Rioja–whose name “Alavesa” basically means “of the Basque country.” Most of Rioja, both Alta and Baja, are made up of soft rolling hills and plateaus that lie south of the Ebro river and are dominated by alluvial deposits and clay marl. But the “Alavesa” is north of the river, with soils that have increasing amounts of limestone and sand and sit at much higher altitudes than most of Rioja.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt is this special, and distinct terroir that inspired the Eguran family (ever the innovators and pioneers) to establish a new winery, Viñedos de Páganos, in 2001 that would be devoted exclusively to showcasing single vineyard wines sourced from their prime parcels above the beautiful, hillside towns of Páganos and Laguardia. These vineyards–comparable to Grand Crus elsewhere–are named “La Nieta” and “El Puntido.” The latter is our focus today, and the name refers to the step-like quality of the land where it is located, falling precipitously from the Sierra Cantabria to the Ebro river. Today it is Guillermo’s great grandsons Marcos and Miguel at the helm, leading up a top notch team who seek to produce wines that are both in tune with the long traditions of the family and their home in this part of Rioja, and look forward to a new focus on vineyard specificity and terroir transparency.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Gran Reserva is sourced from the best, and highest elevation, vines in the “El Puntido” vineyard. These vines are dry farmed, organic, and about 50 years old on average. The Gran Reserva designation is a clear pathway to traditional Rioja, with long aging in barrels and bottles before release. However, in this case the barrels are pristine, new French oak instead of old American, and the focus on a single vineyard source is squarely in the “new wave” of Rioja practices. At 13 years and counting this powerful, yet expertly balanced Tempranillo shows off the classic proportions of the classically excellent 2011 vintage. Serve at cellar temperature in a large Bordeaux stem and you’ll notice a deep, garnet hue with an almost black core and just a hint of brick orange at the rim. The old-school aromas of dill and tobacco are present, but very much in the background. Up front are loads of Damson plums, crushed blackberries, and Morello cherries followed by cedar, cigar box, vanilla bean, dried herbs, and iodine flecked minerals. A classic pairing would be grilled lamb chops, served simply with good olive oil, salt, and some preserved peppers or roasted potatoes on the side. This is wine to enjoy now, with a good decant, and also a perfect candidate to sleep in the cellar for many years. Grab three to four bottles and you can do both!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43056567713846,"sku":"SOMM2409-VDP11PUNTIDO-750","price":85.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2011VinedosdePaganos_RiojaGranReservaElPuntido_MainImage-1800x1800.jpg?v=1726676609"},{"product_id":"somm2410-vko13cabsauv-750","title":"2013 Viluko, Sonoma County Cabernet Sauvignon","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere’s the truth: Most top tier California wine (and most fine wine in general) is consumed way too young. The simple explanation is financial–most wineries, or restaurants, or retailers, simply can’t afford to age wines for many years; they need to sell them as soon as possible. So when I encounter a rare exception I jump all over it. Today’s perfectly aged, stored right at the winery where it was born, Cabernet from the stupendous 2013 vintage is a prime example. I’m sure this wine was quite enjoyable when it was first released, but a decade of bottle age has allowed the fruit, tannin, and savory components to all come together in a deliciously harmonious way. You can’t manufacture what proper age helps the best wines achieve–it’s a bit of magic in the best possible way. And the best news is that you can experience this awe-inspiring “magic” for less than $50 . . . don’t delay!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePedro and Karen Arroyo founded Viluko Vineyards in 2006 with a simple concept: Focus on classic Bordeaux varieties, farmed organically and growing at high elevations on the western slopes of the Mayacamas Mountains. Pedro grew up on his grandfather’s ranch in Chilé, surrounded by nature and vineyards. Karen is a native Californian who has felt a kinship with the native flora and fauna of this state since she was a child. Together with winemaker Tom Milos they produce small amounts of estate grown wines that reflect a “back to the vineyards” mentality that is reminiscent of the golden era of the 1960s and ‘70s in Sonoma and Napa. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Mayacamas Mountains form a natural boundary between Sonoma and Napa counties, but when most wine lovers think of Mayacamas they think only of Napa. It’s true that there are many more vineyards and a higher concentration of prestige labels on the Napa side, but what you get on the western slopes that fall towards the Sonoma Valley is weather that is a touch cooler, a touch foggier, and therefor wines that have a bit more freshness and savory complexity. That’s not to say they lack in power or structure–there is plenty of sunshine and warmth on the Sonoma side–but they do tend to have a bit more finesse than their Napa siblings.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday’s 2013 Cabernet is a stunningly great example of this subtle nuance in terroir. The vintage was a tremendous one throughout Northern California. The characteristic warmth and sunshine were available in droves, but there wasn’t the same hydric stress on the vines that subsequent years saw due to drought. Tom and the team hand-harvested the pristine, organically grown fruit in early October. After a short, five day cold soak the fruit was fermented with native yeasts and then gently pressed into French oak barrels (50% new) to undergo malolactic fermentation and then aging in those same barrels for 18 months before bottling without fining or filtration.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDespite its very humble price tag, the 2013 Viluko Cabernet deserves the same treatment as classed growth Bordeaux or a culty Napa wine that cost four times as much. Decant gently off the sediment for 30-45 minutes before serving at cellar temperature in large Bordeaux stems. The nose will quickly open with an array of black and red fruits–cassis, blackberry, cherry liqueur, cranberry compote–that are layered with spicy notes of cinnamon and clove, plus savory hints of cocoa powder, sage, and wild mint. The richly textured, medium-full body still has plenty of freshness and a very long, mineral flecked finish. Serve with a classic tenderloin in Bordelaise sauce and you’ll have a five star meal at a two star price!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43072810647606,"sku":"SOMM2410-VKO13CABSAUV-750","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2013Veliko_SonomaCountyCabernetSauvignon_MainImage-1800x1800.jpg?v=1727283808"},{"product_id":"2012-weinert-cavas-de-weinert-gran-vinosomm2411-wnt12gvno-750","title":"2012 Weinert, Cavas de Weinert \"Gran Vino\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe wines of Mendoza have a mostly deserved reputation as being robust, polished, and generally “international” in style. Terms like “old-school,” “terroir-driven,” and “rustic” are rarely used in the press when the subject is Argentine wine, unless the winery in question is Cavas de Weinert. Today’s discovery is proof positive that the Southern Hemisphere can produce a traditional, age-able, terroir transparent masterpiece that deserves its place among the world’s great wines. Made from 60-120 year old vines, aged in giant oak casks for a whopping nine years, and rested in Weinert’s deep, cold cellars that date back to the 1890, “Gran Vino” surely lives up to its name. A blend of Cabernet Sauvignon, Malbec, and Merlot makes this an easy comparison to the top Châteaux of Bordeaux, but in truth this is world-class wine of unique, and sublime, distinction. This is a perfect bottle for a holiday feast, and it’s very reasonably priced 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\u003eCavas de Weinert was founded in the early 1970s as what the European’s would call a “micro-negociant\".” They purchased an old, deep wine cellar that was originally built in 1890 and then renovated and expanded in 1975; their first vintage of “Gran Vino” was 1977. The Weinert team works with 16 different small vineyard owners and farmers, purchasing their harvest every vintage and thereby guaranteeing them a solid income that they would not achieve on their own. The vines are located in one of Mendoza’s most exciting subregions: Luján de Cuyo. At almost 3000 feet of elevation, this is one of the higher elevations where grapes grow anywhere in the world. The soils here are high in sand and silt, which makes them resistant to lots of diseases, including phylloxera, and helps to explain why there are so many century plus old vines growing on their own rootstock. In a word, this is perfect terroir to coax optimal ripeness out of Cabernet, Malbec, and Merlot while still maintaining old-world style structure and freshness. \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\u003eAll of the old vine grapes are hand harvested between mid-March and late April (this is the Southern Hemisphere, after all) and transferred in small bins to the winery. Fermentation with native yeasts is completed in epoxy lined cement tanks, then the wine is moved into Weinert’s signature oak casks, that range in size from 2000 to 6000 liters. The “Gran Vino - Cask Selection” is the final result of the best casks, as determined by the winemaking team, after they’ve spent over nine years aging, evolving, and gaining boatloads of depth and complexity.\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\u003eToday’s edition of “Gran Vino” is from the 2012 vintage, a near perfect year which resulted in a wine of impeccable balance, power, and excellent structure. Treat this wine like a great Classed Growth Château: Serve at cellar temperature in large Bordeaux stems after a decant of an hour or more. The deep, garnet red color with an almost black core and just a hint of brick at the rim leads to a broad range of aromatics and flavors: cassis, preserved plum, black cherry, bitter chocolate, espresso, baking spice, fruitcake, candied orange, and hints of wet earth all culminate in a long, saline, and mineral finish. For pairings I think keep it simple with a perfect cut of steak done Argentine style. This tour de force red is in its prime drinking window now, where it will stay for another five years or more. All of this and a sub $60 price tag!?! Buy as much as you can.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43200300286006,"sku":"SOMM2411-WNT12GVNO-750","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2012Weinert_CavasdeWeinertGranVino_MainImage-1800x1800.jpg?v=1731090006"},{"product_id":"2010-closerie-du-pelan-francs-c-tes-de-bordeaux-rougesomm2411-cpln10bdx-750","title":"2010 Closerie du Pelan, Francs-Côtes-de-Bordeaux Rouge","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLong time SommSelect subscribers will know the wines of Closerie du Pelan well: This is a prime source for elegant, old-school Bordeaux that ages for years in the cellar where it was born. But today is the first time we’ve been offered the tremendous 2010 release–a generationally great vintage that will wow all wine lovers right now, but will also age gracefully for many, many years to come. Oh, and it remains a shockingly great value at just $59. Enough said! Of course there’s much more to the story, including biodynamic farming, very old school winemaking of the type that is vanishingly rare in Bordeaux, and a long standing friendship between neighbors. It’s the kind of feel good yarn that you may occasionally stumble upon in obscure, under the radar regions, but to find one just a few miles from some of the most expensive vineyards on the planet is exceedingly rare!\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\u003eCloserie du Pelan is a unique property situated in what most experts would consider an “outer-borough” location: the eastern edge of Bordeaux’s “right bank,” at the confluence of the Francs-Côtes-de-Bordeaux and Côtes de Castillon AOCs. These appellations, which sit on essentially the same clay\/limestone plateau as Saint-Émilion and Pomerol, are prime hunting ground for value-hunters, who know that market prices from one village to the next are often much more dramatic than the differences in the terroir. \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\u003eAdd in a producer with the focus and pedigree of Closerie du Pelan and the lines aren’t just blurred but effectively erased. A local artist named Régis Moro purchased the property in 1984 and poured his energies into viticulture, embracing organics and biodynamics with the same enthusiasm as his old friend, Jean-Pierre Amoreau, whose Château Le Puy has become a \u003c\/span\u003e\u003cspan\u003ecause célèbre\u003c\/span\u003e\u003cspan\u003e with the natural wine crowd. Although Moro managed to achieve organic certification for Closerie du Pelan in 2008 (and biodynamic certification in ’13), the wines weren’t finding a broad-enough audience; in 2022, the Amoreau family—which has owned Château Le Puy for more than 400 years—saw the potential at Pelan and decided to purchase it from Moro. \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\u003eUpon taking the reins at Closerie du Pelan, the Amoreaus wanted to get a sense of what they had, and started uncorking back-vintage bottles with their US importer—a revelatory tasting that led to today’s offer. Held in perfect conditions and still closed with its original cork, this 2010 is a soulful and complex expression of a ripe and powerful vintage. \u003c\/span\u003e\u003cspan\u003eThe wine displays a ruby-black core with just a hint of brick orange at the rim, and the aromatics are a Bordeaux-lover’s dream: brambly black and red berries, black plum, wild mushroom, cedar, tobacco, warm spices, turned earth, and fired clay. It’s noteworthy that the vineyards at Closerie du Pelan contain about 75% Cabernet Sauvignon (unusual for a Right Bank estate), perhaps because there’s more sand and silt in the Pelan parcels relative to those at Le Puy, and the structure of this wine reflects that healthy Cabernet presence. It is a beautiful, sinewy wine with lots of lively energy, and should be decanted for at least 60 minutes prior to service in Bordeaux stems at 60-65 degrees. Pair it with a dish that will complement its floral, earth-driven personality and celebrate perhaps the greatest Bordeaux deal of the year. Cheers!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43227062435894,"sku":"SOMM2411-CPLN10BDX-750","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2010CloserieduPelan_Francs-Cotes-de-BordeauxRouge_MainImage-1800x1800.jpg?v=1731945790"},{"product_id":"2010-closerie-du-pelan-francs-cotes-de-bordeaux-rougesomm2411-cdp00rge-750","title":"2000 Closerie du Pelan, Francs-Côtes-de-Bordeaux Rouge (Library Vintage)","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLong time SommSelect subscribers will know the wines of Closerie du Pelan well: This is a prime source for elegant, old-school Bordeaux that ages for years in the cellar where it was born. But today is the first time we’ve been offered the tremendous 2000 release–a generationally great vintage that will wow all wine lovers right now, but will also age gracefully for many, many years to come. Oh, and it remains a shockingly great value at just $59. Enough said! Of course there’s much more to the story, including biodynamic farming, very old school winemaking of the type that is vanishingly rare in Bordeaux, and a long standing friendship between neighbors. It’s the kind of feel good yarn that you may occasionally stumble upon in obscure, under the radar regions, but to find one just a few miles from some of the most expensive vineyards on the planet is exceedingly rare!\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\u003eCloserie du Pelan is a unique property situated in what most experts would consider an “outer-borough” location: the eastern edge of Bordeaux’s “right bank,” at the confluence of the Francs-Côtes-de-Bordeaux and Côtes de Castillon AOCs. These appellations, which sit on essentially the same clay\/limestone plateau as Saint-Émilion and Pomerol, are prime hunting ground for value-hunters, who know that market prices from one village to the next are often much more dramatic than the differences in the terroir. \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\u003eAdd in a producer with the focus and pedigree of Closerie du Pelan and the lines aren’t just blurred but effectively erased. A local artist named Régis Moro purchased the property in 1984 and poured his energies into viticulture, embracing organics and biodynamics with the same enthusiasm as his old friend, Jean-Pierre Amoreau, whose Château Le Puy has become a \u003c\/span\u003e\u003cspan\u003ecause célèbre\u003c\/span\u003e\u003cspan\u003e with the natural wine crowd. Although Moro managed to achieve organic certification for Closerie du Pelan in 2008 (and biodynamic certification in ’13), the wines weren’t finding a broad-enough audience; in 2022, the Amoreau family—which has owned Château Le Puy for more than 400 years—saw the potential at Pelan and decided to purchase it from Moro. \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\u003eUpon taking the reins at Closerie du Pelan, the Amoreaus wanted to get a sense of what they had, and started uncorking back-vintage bottles with their US importer—a revelatory tasting that led to today’s offer. Held in perfect conditions and still closed with its original cork, this 2000 is a soulful and complex expression of a ripe and powerful vintage. \u003c\/span\u003e\u003cspan\u003eThe wine displays a ruby-black core with just a hint of brick orange at the rim, and the aromatics are a Bordeaux-lover’s dream: brambly black and red berries, black plum, wild mushroom, cedar, tobacco, warm spices, turned earth, and fired clay. It’s noteworthy that the vineyards at Closerie du Pelan contain about 75% Cabernet Sauvignon (unusual for a Right Bank estate), perhaps because there’s more sand and silt in the Pelan parcels relative to those at Le Puy, and the structure of this wine reflects that healthy Cabernet presence. It is a beautiful, sinewy wine with lots of lively energy, and should be decanted for at least 60 minutes prior to service in Bordeaux stems at 60-65 degrees. Pair it with a dish that will complement its floral, earth-driven personality and celebrate perhaps the greatest Bordeaux deal of the year. Cheers!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43267680469046,"sku":"SOMM2411-CDP00RGE-750","price":67.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2010CloserieduPelan_Francs-Cotes-de-BordeauxRouge_MainImage-1800x1800_cc2203d7-451c-4440-b66c-25a27c29aa0b.jpg?v=1733164582"},{"product_id":"2003-mayacamas-napa-valley-cabernet-sauvignonsomm2412-mycm03cab-750","title":"2003 Mayacamas, Napa Valley Cabernet Sauvignon","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA very, very special treat that has been held in the winery’s cold, and 130 year old cellars since it was bottled; this 2003 is proof positive that the iconic Cabernets of Mayacamas truly blossom after a decade or two in the bottle. The vintage was challenging with a warm and unusually wet spring, but the summer cooled off until a heat hit in early September, allowing the grapes to hit peak ripeness just in time for harvest. This is a soaring, peak drinking Cabernet that should be decanted gently off any sediment before serving at around 60 degrees in large Bordeaux stems. The deep, red and black fruits of Mt. Veeder are still very present, but the savory notes of cedar, mint, cigar box, clove, cocoa powder, graphite, and damp earth are all swirling about. The tannins have softened a bit but are still providing excellent structure along with that classic mountain acidity. It’s definitely a special occasion wine (and it will continue to be excellent for another decade plus), but it is a sure bet to impress any and all wine lovers. \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 world-class Mayacamas winery was originally established in 1889 by John Henry Fisher, a San Francisco businessman, who used the local stone to build the cellar that is still in use today. After the 1906 earthquake, he was forced to declare bankruptcy and the property was sold for a mere $5,000 (in today’s dollars that might get you a down payment on a small condo in Napa). WWI and then Prohibition saw the vines and the winery essentially sit idle until 1941, when Jack and Mary Taylor purchased the property. They were the first in a series of innovative owners, and along with improvements to the cellar, their most impactful contribution was replanting the old vineyards (mostly Zinfandel and some other blending grapes) to Chardonnay and Cabernet Sauvignon. That may seem like an obvious move, looking 80 years in the rear view mirror, but at the time Cabernet was a true anomaly in Napa…go figure!\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\u003eIn 1968 the Taylors sold the property to Bob and Eleanor Travers, and the “modern” era began. Fresh from his work with another blossoming Napa legend, Heitz, Bob was instrumental in adding additional barrels, of various sizes, to the cellar and instituting traditional, European winemaking techniques. His talents, along with the inherent qualities of the distinct Mayacamas terroir, were recognized almost immediately, with his 1971 vintage being chosen as one of the wines to represent California in the famous Judgment of Paris. Vintage after vintage of Mayacamas was released to widespread acclaim, and even as Napa grew into the global wine powerhouse that it is today–and as styles and trends continue to come and go—Bob continued to make the same beautifully complex and long-lived wines.\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\u003eA little over a decade ago, Bob and Eleanor decided it was time to retire, so they sold their iconic estate to the Schottenstein Family. Recognizing the long, storied history of the property and the decades-long love affair many customers have had with the wines of Mayacamas, the family and their team sought to improve the health and well being of the vines and the cellar without sacrificing the old-school complexity of the wines. Farming was converted to fully organic beginning in 2013, and today many biodynamic practices are used. Some of Bob’s famous old barrels did need replacing, but by and large the cellar got just some basic maintenance and cleaning and the core of the aging program—French oak casks, mostly neutral, and of various sizes—remains fully intact.\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43340270141494,"sku":"SOMM2412-MYCM03CAB-750","price":329.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020Mayacamas_NapaValleyCabernetSauvignon_2003__MainImage-1800x1800.jpg?v=1734545475"},{"product_id":"2015-alessandro-e-gian-natale-fantino-barolo-bussia-riserva-vigna-dei-dardisomm2412-fnt15brdrd-750","title":"2015 Alessandro e Gian Natale Fantino, Barolo Bussia Riserva \"Vigna dei Dardi\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you asked us to make a list of our greatest wine experiences, it’d be stacked with bottles just like A\u0026amp;G Fantino’s Barolo Riserva “Vigna dei Dardi” 2015. This is traditionally made Barolo crafted by artisans who spent decades establishing other producers’ legendary status, and who’ve now marked out their own estate as one of the region’s best. It hails not just from the legendary Monforte d’Alba village, but from a select plot in one of its best sites. With almost a decade of age on it now, it’s an exquisite lesson in balance–pulsing, leathery red fruit underpinned by  vibrant structure. Soulstirring now, with decades of age ahead. Little in the world of wine can compare. The opportunity to offer a wine like this for less than $100 is rare indeed and getting rarer. We highly recommend grabbing as much as you can!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYou might not see their wines nabbing quadruple-digit prices on restaurant lists or being flaunted on social media, but every Barolo diehard knows Alessandro and Gian Natale Fantino. For twenty years, Alessandro managed the vineyards and winemaking at Bartolo Mascarello, arguably the greatest–and most stridently traditional–Barolo estate ever. In fact, his expertise was so instrumental to Mascarello that he eventually became a full partner in the family business. In 1998, he sold his stakes to Bartolo’s daughter and joined his brother Gian Natale at the family’s estate. The same level of precision, detail, and artisanal craft Alessandro brought to Mascarello is at play at Fantino. Fruit is always harvested by hand; fermentations take place spontaneously, with macerations lasting up to a month; and yearslong aging takes place in large, old Slavonian oak botti. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOf course, it helps that the Fantino brothers’ Barolo comes from some of the best vineyard land in all of Piedmont. Their holdings are located entirely within the village of Monforte d’Alba. Riper and denser than La Morra, fresher and more supple than Serralunga, Monforte is all about depth and balance. More specifically, they farm a special plot known as “Dardi,” a southeastern-facing slope at the center of the Bussia cru. And they’ve got some of the oldest Nebbiolo vines in the region, now approaching 80 years old. It isn’t talked about much, but the truth is that most vineyards in Barolo aren’t particularly old, being either planted recently to take advantage of the region’s fame, or regularly replanted to keep production levels up. But the depth of flavor and balance you only get from older vineyards come through loud and clear in today’s wine, marking it out as a particularly profound expression of the region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYou’ll definitely want to experience Fantino’s “Vigna dei Dardi” out of a Burgundy stem so as to fully appreciate the kaleidoscopic aromatic spectrum on display. It pours a classic garnet red with slight bricking at the edges. The nose explodes with wild fruit thanks to the warm vintage–a melange of dried red cherry, raspberry liqueur, pomegranate, and plum skin. Rose petals, tar, fresh leather, cigar box, black pepper and warm spices follow. On the palate, it’s dense and powerful, mouthcoating, the tannins strong and present but very refined. There’s no rough edges here thanks to the age, just density, depth, and rigor. It’s stunning right now, but we have no doubt this could be one of those Barolos that’s wildly alive even at fifty years of age. Whether you open it now or in two decades, the Fantino brothers’ Barolo Riserva “Vigna dei Dardi” is sure to be one of the best bottles you’ll ever have. Grab what you can while you can!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43340434079798,"sku":"SOMM2412-FNT15BRDRD-750","price":85.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2015AlessandroeGianNataleFantino_BaroloBussiaRiservaVignadeiDardi_MainImage-1800x1800_80228cf5-b2c3-48ba-b0d7-106ca8cc785f.jpg?v=1735664083"},{"product_id":"2010-chateau-moulin-pey-labrie-canon-fronsacsomm2501-mpl11canon-750","title":"2011 Château Moulin Pey-Labrie, Canon-Fronsac","description":"\u003cp\u003e \u003cspan\u003eIf you could pluck one of the very top, “unicorn” domaines in Burgundy and plop it down on the Right Bank of the Gironde in Bordeaux then you might have something similar to Château Moulin Pey-Labrie. Like many of those acclaimed addresses in Burgundy, Pey-Labrie makes a tiny amount of wine, just 2500 cases. That’s less than some “culty” Napa wineries, and much, much less than many of their Bordelaise neighbors. I am quite certain that you won’t find any luxury party vans or limousines parked outside this old-school Château, but what you will find inside is authentic, meticulously crafted wines that are monuments to the terroir and tradition of this region. Oh, and somehow they manage to find space to hold library wines too! Yup, that’s how we have a blockbuster 2010, aged for years in the cold cellar where it was born, transferred to the importers warehouse here in California, and then placed in front of you for less than $60. Now that’s an offer you really shouldn’t refuse.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThough apt, the Burgundy comparison actually doesn’t quite do justice to the recent history of Moulin Pey-Labrie. That’s because the current owner\/operators didn’t inherit the property, and in fact they don’t come from winemaking families or backgrounds at all. Bénédicte and Grégoire Hubau actually come from Northern France, where they were working as an IT specialist and an engineer until they decided to leave their desk jobs behind and pursue their passion for wine. In 1988 they found just their ideal spot on the plateau of Fronsac, in an area of  the Right Bank in Bordeaux where land then (and even somewhat now) was still affordable. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Château was quaint but still in good operating condition, and they kept the team that was already there on board in order to learn from them since they had zero real world experience in farming grapes and making wines. Despite this, they knew from the get go that they wanted to do things as naturally and with as little intervention as possible. They have been practicing organic farming all along, and they also have developed a process they call “subsoiling” \u003c\/span\u003e\u003cspan\u003ewhich aerates the earth and allows microorganisms to develop freely, which in turn helps nourish the vines. In the cellar they consider themselves enlightened observers, allowing the work in the vineyard and their terroir to shine through.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe limestone\/clay soils of Canon-Fronsac are perfectly suited to elegant, age-worthy Merlot, which makes up 95% of the blend along with a touch of (now rare) Malbec. Every vintage at Moulin Pey-Labrie is sturdy, and built for the cellar. That said, this wine is already starting to hit a peak drinking window that I expect will last at least another five to ten years. A deep garnet red, with hints of violet and a touch of bricking at the rim, I would serve it at cellar temperature, in nice, big Bordeaux stems. After a good 30-60 minutes in the decanter a bevy of classic aromas awaits: purple plums, spiced cherries, wild blackberries, cigar box, leather, dried sage and mint, bitter chocolate, espresso, and a mineral, saline, iodine inflected finish. Serve with a rare piece of beef, or with any dish incorporating mushrooms and red wine. This is a tour de force bottling, and offers an incredible spectrum of complexity, power, and elegance–especially considering the outrageously reasonable price!\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43395810361398,"sku":"SOMM2501-MPL11CANON-750","price":49.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2010ChateauMoulinPey-Labrie_Canon-Fronsac_MainImage-1800x1800.jpg?v=1719579991"},{"product_id":"2014-hermanos-peci-a-rioja-gran-reservasomm2501-pcn14riojagr-750","title":"2014 Hermanos Peciña, Rioja Gran Reserva","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI’ve said it before, but let me repeat: We are in a golden age of Rioja. The availability of top tier wines that are already aged and ready to impress is rivaled only by Bordeaux (and that Bordelaise-Rioja connection goes back 150 years), but the value proposition in Rioja is truly unparalleled. One of our favorite “new” additions to the singular pleasure of old-school, long-aged Rioja is the now three decades old Hermanos Peciña. Sourced from some of Rioja’s best terroir in the limestone laden hills that slope down from the Sierra Cantabria mountains to the village of San Vincente, this Gran Reserva spent a whopping 48 months in classic, old American oak barrels, and an additional four to five years in bottle before it was released. At a decade plus of age it is now entering its prime drinking window, and it will remain there for many years. All that pedigree, all that aging, all that history and the price is still under $50?!? That’s the magic of Rioja.\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\u003eTheir wines may feel timeless, but Hermanos de Peciña is actually a relatively new project, having only been created in 1992. By that point, founder Pedro Peciña was already a local legend though. For years, he’d been the chief vineyard manager at the historic La Rioja Alta winery. Working for such a large estate–over 300 hectares–he gained encyclopedic knowledge about the region’s microclimates and subzones. During those eighteen years covering every corner of such a diverse region, Pedro developed a little checklist of his ideal vineyard qualities. High elevations were key, as were chalky soils and north-facing slopes on the left bank of the Ebro river. Luckily, his family just happened to own 20ha that ticked every box on his list. Their old vineyards sit at the foot of the Sierra Cantabria Mountains. While bigger producers prize sites that produce generous, fruit-driven wines, the factors Pedro insisted on all contribute to more savory and structured wines. That’s all the better for the long aging and traditional handling Pedro insists on.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePedro carries the torch for a style of old-school Rioja wine making maintained by only a handful of producers these days. He only employs American oak, almost all of it old and well-used.  Fermentations begin spontaneously and wines are only ever moved by gravity. Perhaps most important to Pedro’s winemaking protocol is the traditional racking techniques he employs. Red wines get racked twice a year, moved from barrel to barrel without the agitation of pumps, the wines’ clarity inspected by candlelight. Throughout the process, oxygen is slowly introduced into the wine, producing a softer, more elegant structure, and contributing to a very slow aging curve. And like the other top winemakers in Rioja, Pedro goes far beyond the aging protocol that the DOCa demands. He only makes a Gran Reserva when the vintage is up to the task, and chooses to age it for no less than four years versus the required two. He further pushes the bottle aging, which legally has to be three years, to whatever he feels is required. Hence, a wine ready to go the distance in your cellar, yet already a perfectly-aged masterpiece.\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 process of wine making and cellar aging in Rioja can seem to obscure the subtleties of terroir and vintage, but in truth the best wines and producers use the traditional methods to highlight, not mask, their terroir. Pedro and his team are clearly among the best, which is why you can feel the transparency of the classically built, and classically excellent, 2014 vintage in today’s Gran Reserva. Serve it at a cellar temperature, and pour into large Bordeaux stems after a good decant so you can revel in the full spectrum of aromas and flavors. \u003c\/span\u003e\u003cspan\u003eThe nose leads with intense dark berry fruit – crushed blackberries, dried raspberry, cherry pit – commingled with an incredible array of earthy tertiary notes like baking spice, dried tobacco, fallen leaves, and saddle leather. On the palate it’s silken and harmonious, the tannins present but only a fine coating, the deep and powerful richness of the vintage buttressed by tensile acid. An amazing synthesis of ripe, evolving fruit and Rioja’s telltale savor, it’s just about perfect right now. But there’s absolutely no rush to drink it. In fact, grab a six-pack and watch it evolve for as many years as you can wait!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43410885705782,"sku":"SOMM2501-PCN14RIOJAGR-750","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2014HermanosPecina_RiojaGranReserva_MainImage-1800x1800_51451670-e1b4-4195-ab3b-2a6563762dbc.jpg?v=1736980537"},{"product_id":"2012-cvne-cune-imperial-rioja-gran-reservasomm2501-cvne12impgr-750","title":"2012 CVNE (Cune), \"Imperial\" Rioja Gran Reserva","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOne of our New Year's resolutions is to procure more cellared “old-school” Rioja for our clients. We couldn’t think of a better way to kick this off with \u003c\/span\u003e\u003cspan\u003eBodegas CVNE\u003c\/span\u003e\u003cspan\u003e’s \u003c\/span\u003e\u003cspan\u003e(Coo-nay)\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e“Imperial” Gran Reserva. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the 2019 is the current release stateside, we went directly to the importer to secure this 2012 back vintage. This Tempranillo-based blend is just starting to show off its pedigree, and it can be cellared for another two decades. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYou simply can’t talk about great Rioja without including CVNE\u003c\/span\u003e\u003cspan\u003e in the conversation. Throughout its history, Cune has proved itself to be one of the region's most innovative and over-performing houses and is continuing its stratospheric rise today. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe “Imperial” is often described as a well-crafted Bordeaux with its broad shoulder structure and linear tannins. \u003c\/span\u003e\u003cspan\u003eIts legacy began in the 1920s, and it’s only made in great vintages. How CVNE can cellar a wine for well over a decade and release it at this price is beyond us. \u003c\/span\u003e\u003cspan\u003eViva España!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e97 Points, Tim Atkin, Master of Wine:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\"... this comes from vineyards in Villalba, Briones and Torremontalbo and is another brilliant release from María Larrea. Savory, sweet and well balanced, with 15% Graciano adding extra backbone and the zest that you expect from this special red.\" \u003c\/span\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e95 Points, Wine Advocate:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“ … textbook serious Haro nose, with dark spices, ripe fruit, something balsamic and a round, full-bodied palate within the straight and serious style of the wine. 2012 was a warm year, but the wines are fresher than those from 2011. This has fine, slightly grainy tannins with good grip. A textbook Imperial Gran Reserva. - Luis Gutiérrez \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43431877312566,"sku":"SOMM2501-CVNE12IMPGR-750","price":89.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2012CuneImperialGranRiojaReserva.png?v=1757350854"},{"product_id":"2009-ch-teau-bellegrave-pomerolsomm2502-bgr09pomrl-750","title":"2009 Château Bellegrave, Pomerol","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt has been awhile since we featured a Pomerol, and generally speaking there’s not a lot that comes in and out of the SommSelect doors, but that’s not for a lack of adoration; rather, it’s an issue of affordability. This tiny Right Bank region is home to some of the world’s most expensive and sought-after wines. It could be argued that Pomerol contains Bordeaux’s greatest concentration of prestige chateaux, so when we discover a small property hand-crafting wine that echoes cult classics (Le Pin, Petrus, Lafleur) without the associated price, we pounce. Of course there are options for “affordable” Pomerol around, but almost all of them are frankly way too young to enjoy. That’s why today’s stunner from Bellegrave is so special: It is affordable, pedigreed, and very much hitting its peak drinking window. 2009 was a fantastic vintage–you’ll want to grab as much as you can!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eChâteau Bellegrave is a family-scale operation with limited vineyard holdings that have always been worked by hand. Their farming mindset is also duplicated in the winery: by letting the purity of fruit shine through nature. The resulting wine is polished and lushly textured with a resounding earth-driven finish; its profundity far exceeds the price tag (which is modest for Pomerol). Eric Asimov of the New York Times agrees, saying Château Bellegrave is absolutely worth seeking out if you’re looking for value in Pomerol. Additionally, 2009 was a historically successful vintage for the region and now with almost 15 years of bottle age, this wine is a force to be reckoned with. I’ll end with this: The chance to taste premier Pomerol that performs like its triple-digit neighbors is a rare occurrence. If you’re curious about the upper echelons of Bordeaux, this is your muse. The last time we offered this beauty was almost eight years ago, and somehow the price has only gone up a couple of dollars. This should be twice as much, but we’re not complaining. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eUpon purchasing Château Bellegrave in 1951, Jean Bouldy became the first winemaking generation of his family—with Pomerol’s extremely limited vineyard real estate, wine is the only viable occupation for those that live here! A lover of \u003c\/span\u003e\u003cspan\u003eterroir\u003c\/span\u003e\u003cspan\u003e, Jean was a firm believer in farming naturally, so while everyone else sought convenience, he continued eschewing chemicals and farming by hand. After three decades of work, he turned the operations over to his son, Jean-Marie, in 1980. Jean-Marie still runs the estate today, with his own son, Jean-Baptiste, now next in line. The modern era of the property has seen even stricter organic regulation: Château Bellegrave completed their organic certification in 2012 and now they are eyeing biodynamics. \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\u003eJean-Marie’s vines range from 35-60 years of age and are rooted in iron-rich clay and sand soils. As mentioned, all chemicals and synthetics are strictly avoided. In 2010, they hand-harvested all 20 acres—planted to 75% Merlot and 25% Cabernet Franc (reflected in the final blend)—over the course of two weeks. Fermentation by way of indigenous yeasts lasted for three weeks in concrete and stainless steel tanks. Then, the wine aged approximately 22 months in both new (33%) and used French oak.\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\u003eIn the glass, 2009 Château Bellegrave reveals an opaque garnet core with modest bricking on the rim. The nose shows off a complex array of fruit, florals, and spice: red currant, dried black plum, blueberry liqueur, red and purple flowers, cacao, cigar box, damp mushroom, anise, wet rock, dried herbs, and an integrated mix of baking spices. Serious weight and concentration is visible in the glass, and thick tears confirm what you should expect on the palate: a luxurious Bordeaux brimming with immense vigor and richness. Tannins are rounded and silky, and the fresh finish magically conceals the 14.5% alcohol. At 15 years of age, Château Bellegrave is still preserving a great deal of structure. It will be beautiful to drink over the next 10+ years, but it has already started entering its prime drinking window. When consuming, I recommend a 30-45 minute decant before serving in your largest Bordeaux stems at 65 degrees. Pair next to a hearty \u003c\/span\u003e\u003cspan\u003eentrecôte à la Bordelaise\u003c\/span\u003e\u003cspan\u003e and you’re practically in Bordeaux. Cheers!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43466644160566,"sku":"SOMM2502-BGR09POMRL-750","price":85.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2009ChateauBellegrave_Pomerol_MainImage-1800x1800.jpg?v=1739309611"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/collections\/PIERRE_MONCUIT_00130.jpg?v=1778012176","url":"https:\/\/sommselect.com\/collections\/mature-cellared-fine-wines.oembed?page=2","provider":"SommSelect","version":"1.0","type":"link"}