{"title":"Old World Collection","description":"\u003cp\u003eOld World wine is more than geography—it’s centuries of method, tradition, and terroir. The Old World Standard collects benchmark wines from classic regions, selected for balance, precision, and clear expression of place. These are wines built to communicate structure and nuance, not labels or trends—bottles that reward attention at the table.\u003c\/p\u003e","products":[{"product_id":"champagne-vilmart-cie-emotion-brut-roseis2210-vilm14emotrose-750","title":"Champagne Vilmart \u0026 Cie, “Emotion” Brut Rosé","description":"\u003cp\u003eVilmart’s prestige rosé is highlighting the finest Michelin-rated restaurants and being stuffed into the cellars of savvy collectors as quickly as it can be bottled.\u003c\/p\u003e\n\u003cp\u003e“Emotion” is a new cuvée: A 60\/40 blend of Pinot Noir and Chardonnay from 62-year-old vines in the Premier Cru village of Rilly-la-Montagne. In the cellar, grapes were pressed separately into 228-liter Burgundy barrels where an élevage (without malo) occurred over a 10-month period. A rarity in the region, long barrel aging is one of the identifying characteristics of Vilmart’s Champagnes—this lends the finished wines an added dimension that invites comparisons to Krug. Vilmart then disgorged the wine, added an eight-gram dosage, and allowed it to rest further before release. \u003c\/p\u003e\n\u003cp\u003eVilmart’s 2014 “Emotion” Brut Rosé has officially entered a sweet spot. It spills nto a Burgundy stem with a refined mousse and dazzling soft orange and pale salmon hues. After a few gentle swirls, sublime aromas of green strawberry, dried raspberry, fleshy peach, pomelo, tangy raspberry, and Rainier cherry rolled out, followed lockstep by crushed stone,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003esous bois\u003c\/em\u003e, almond skin, baking spice, and damp herbs. This is a fantastic, full-bodied, deeply textured champagne with a vinous and expansive palate that delivers bracing acidity to each powerful layer. The multi-dimensional, and constantly evolving experience this rosé brings ensures you’ll never tire of pulling the cork, be it now or on its 20th birthday.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40646385860662,"sku":"IS2210-VILM14EMOTROSE-750","price":185.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/SommSelect-Champagne-Vilmart--Cie_-Emotion-Brut-Ros-product-image_05-8815-large.jpg?v=1675426928"},{"product_id":"somm2104-dbw17ries-750","title":"Dr Burklin Wolf Riesling VDP Gutswein Trocken","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733039460406,"sku":"SOMM2104-DBW17RIES-750","price":25.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2207-saes18daotnto-750","title":"Quinta de Saes, Dão Tinto","description":"\u003cp\u003eQuinta de Saes’ reds are field blends, drawing on the tradition of interplanting grapes to give a more cohesive and complete picture of the terroir. This \u003cem\u003etinto\u003c\/em\u003e is crafted from 25% each Tinta Roriz (Tempranillo), Touriga Nacional, Alfrocheiro, and Jean (Mencía), grown at 500 meters of elevation in soils of decomposed granite and sandy clay. It is fermented on wild yeasts in stainless steel vats, then aged for 18 months in used, large-format French oak casks.\u003c\/p\u003e\n\u003cp\u003eDeep garnet red in the glass, with aromas and flavors of pomegranate, black cherry, dusty earth, violets, tobacco, and warm spice. Tangy and medium-bodied, with lots of length and smooth, well-integrated tannins. It wouldn’t be out of place in a French bistro alongside a plate of \u003cem\u003ecoq au vin\u003c\/em\u003e!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733042704438,"sku":"SOMM2207-SAES18DAOTNTO-750","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/6ddffe0122fc535a248a470c8eb2d501.jpg?v=1686587914"},{"product_id":"somm2301-ferdhotnvgcboe-750","title":"La Ferme d’Hotte, Grand Cidre “Boemius” Brut","description":"\u003cp\u003eWe’re going to have some fun in 2023 and today’s “Cidre of Champagne” offer is the tantalizing launch pad. The remarkable La Ferme d’Hotte is just minutes from Montgueux, home to some of the most prized and dramatically unique Chardonnay vines in Champagne. Here, however, you won’t find grapes but pockets of apple orchards rooted in the region’s famed Kimmeridgian soil. This is no anomaly or gimmick: Cider, or \u003cem\u003ecidre\u003c\/em\u003e in French, has been crafted in this hidden pocket of the Aube for 500 years!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAnd while most farms have long since converted to grains or closed shop to try their hand in Champenois grape-growing, 10 still remain. One of those gems committed to upholding the cidre tradition is a tiny organic farm run by Théo Hotte, and we’re thrilled to showcase his finest Champagne-method bottling, “Boemius.” After blending together a delicious range of heirloom apple varieties, the fruit is gently pressed and the juices ferment naturally without any sulfur additions. Today’s top \u003cem\u003eprestige cuvée\u003c\/em\u003e then undergoes its second fermentation in bottle, and ages 2+ years before disgorgement. Just like fine Champagne, this is an age-worthy product that will beautifully evolve for many years to come! It is also extremely limited. First come, first served. Happy New Year!\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eNOTE:\u003c\/strong\u003e We expect this to arrive at our warehouse in the second week of January. \u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAlthough the delimited area of Pays d’Othe was once a region fueled by cidre, wars in the 20th century brought everything to a screeching halt. Populations were decimated and the overwhelming majority of orchards were ripped up for the production of staple foods. Alongside his father, fifth-generation farmer Théo Hotte has been fastidious, and perhaps maniacal, in replanting these lands. Since planting the first tree in the 1990s, everything has been carried out organically (now fully certified), meaning no synthetic chemicals have ever touched their orchards. They even go a step further by asking their immediate neighbors to do the same to prevent “blow-over” contamination. In the cellar, i.e. an old barn, it’s as rustic and charming as one would imagine. As their new importer says, “fashionable technology finds no purchase here.”\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Boemius” is Hotte’s top cidre bottling, crafted in the same manner as Champagne. For this, the family’s finest blend of apples are washed and crushed before undergoing spontaneous fermentation in stainless steel. Once transferred into bottle, Hotte adds an unfiltered, unfermented apple juice base—freshly pressed at their farm—and closes the bottle with a crown cap. This addition of pure, sweet juice kickstarts the second fermentation and generates the fine carbonation that we love in premium sparkling wines. After maturing in their cellar for no less than 24 months, the cidre is disgorged and a cork is fitted without sugar additions, sulfur additions, filtration, or pasteurization. This is genuinely premium, unadulterated sparkling cidre.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThat being said, this is not a bone-dry cuvée. The second fermentation typically does not convert all of the natural apple sugars so about ~20 grams remain—but ample acidity and a low pH ensures this does not skew sweet! Like the magic act of great off-dry Riesling, it starts with a harmonious sweetness on the tip of your tongue and finishes savory and dry, with a touch of enjoyable “funk,” all while leaving your mouth watering. The mousse is soft and pleasing, lending a sleek, animated feel to the mid-palate. This bottle will continue developing savory characteristics over the next 3-5 years, but it’s firing right now! Serve in large stems around 50-55 degrees, open up a handful over a weekend, and watch your friends marvel at its delicious contents. Cheers!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733042737206,"sku":"SOMM2301-FERDHOTNVGCBOE-750","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/fa2b6c717c3b0f5da8e974415b73de57.jpg?v=1686588007"},{"product_id":"somm2304-stupin18ngkgs-750","title":"Stumpf Pincészet, Egri Kékfrankos “Grand Superior”","description":"\u003cp\u003eIt used to be a novelty to offer a Hungarian Kékfrankos. Now it’s a necessity. Anyone who cares about maximizing their wine dollar needs to be plugged into Hungary’s fast-evolving wine scene—whether it’s a steely dry white from Furmint or Hárslevelu or a tangy red from Kékfrankos or Kadarka, we continue to be blown away by the skyrocketing quality (and scandalous value) of Hungarian wines.\u003c\/p\u003e\n\u003cp\u003eToday we’re back with a juicy, spicy, character-rich Kékfrankos from János and Péter Stumpf, a father-son team blessed with vision, talent, and heirloom vines that climb past 500 meters on the slopes of Nagy-Eged. This modestly priced 2018 will test your powers of description, summoning memories of everything from juicy Cru Beaujolais to spicy Loire Valley reds to, of course, Austrian renditions of Blaufränkisch. It’s a lip-smacking riot of dark, tangy berries, crushed rocks, wild herbs, peppery spice, and vibrant energy, at once beguilingly foreign and strangely familiar. The foods and occasions that would be perfect for this wine are innumerable. It should not be missed! \u003c\/p\u003e\n\u003cp\u003eWe’ve featured wines from János Stumpf in the past, so his biography may be familiar to some. He grew up in Hercegkút, a village within Hungary’s fabled Tokaji wine zone, and became a physician and ambulance driver before beginning to dabble in winemaking. He apprenticed with one of the most famous names in Hungarian wine, Tibor Gál, and later partnered with Hungarian-born Master Sommelier János Szabo on a Kékfrankos-focused wine project. Now he’s brought his son, Péter, into the mix at their eponymous winery, whose labyrinthine cellars are dug into the volcanic tuff of their home region, Eger, a region named for its anchor city in northeastern Hungary.\u003c\/p\u003e\n\u003cp\u003eJános and Péter farm approximately 20 hectares of vines within the south-facing Nagy-Eged (Eged Mountain) and on the slopes of Sikhegy (Sik hill). The higher altitudes of Nagy-Eged are richer in limestone, whereas Sikhegy is dominated by volcanic tuff. Regardless of grape variety, the limestone is said to deliver more body and extract, while the volcanic soils yield less body but higher acidity.\u003c\/p\u003e\n\u003cp\u003eAlong with Kadarka, Kékfrankos was the signature native red of Hungary before producers began working more extensively with Bordeaux varieties like Cabernet Sauvignon and Merlot. It was most famously used in the \u003cem\u003ebikavér\u003c\/em\u003e (bull’s blood) wines of the Eger region, but it fell out of favor for a time, especially during the many years the Hungarian wine industry was nationalized under Communist rule. Although not officially certified, Stumpf’s 50-year-old Kékfrankos vines are farmed organically, the fruit is hand-harvested, and fermentations are carried out spontaneously, with macerations lasting about three weeks. The wine is then aged for 20 months in 500-liter Hungarian oak casks before bottling.\u003c\/p\u003e\n\u003cp\u003eThere’s still a pleasing youthfulness to this 2018, along with some seriousness—far more than just a bistro-style quaffer, this is beginning to develop some real complexity. It displays a characteristically deep roasted-beet color in the glass, with an array of aromas and flavors that are at times somewhat familiar—some iodine \u003cem\u003eà la\u003c\/em\u003e Cru Beaujolais, some black pepper \u003cem\u003eà la \u003c\/em\u003eRhône Syrah—and some which almost defy description. It’s a mix of tangy red and black berries, licorice, purple flowers, crushed stones, sandalwood, nutmeg, and wet clay. It is aromatic and mouthwatering, and benefits from a brief decant. Serve it cool, around cellar temp, in Burgundy stems and pair it with grilled salmon, roast chicken, grilled sausages, and plenty else besides—this is a food wine extraordinaire, with lots of savory spice balancing the bright, juicy fruit. If you’re surprised by how much you love it, don’t be— Kékfrankos is here to stay!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733042769974,"sku":"SOMM2304-STUPIN18NGKGS-750","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/ea86a77452803679eaf6fe7d06056549.jpg?v=1686587932"},{"product_id":"somm2303-mth19arbch-750","title":"Les Matheny, Arbois Chardonnay","description":"\u003cp\u003eThere is a shortlist of top producers who seem to have “cracked the code” in Jura by releasing outstanding, world-class wine every vintage: Houillon-Overnoy, Jacques Puffeney (recently retired; vines now leased by Domaine du Pélican), Jean-François Ganevat, Michel Gahier—these are names that sommeliers and collectors fight over every release, and we believe Les Matheny is quickly scaling this fabled ivory tower. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThis 2019 from Les Matheny is pure, classic, highest-quality Jura Chardonnay. It couldn’t be anything else. It pours a deep, deep yellow-gold in the glass with flashes of green and takes its time releasing an intoxicating array of aromas. A skilled touch of (encouraged) oxidation throughout the wines three-year \u003cem\u003eélevage\u003c\/em\u003e in barrel delivers brooding notes of bruised pear, quince, overripe pineapple, yellow and green apples, marzipan, preserved Meyer lemon, crushed almonds, fino sherry, honeycomb, crushed river stone, exotic baking spice, and damp acacia. On the palate, a textural masterpiece unfolds. \u003cbr\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733042802742,"sku":"SOMM2303-MTH19ARBCH-750","price":53.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/8639d10ee14f5db2b795475ba0887877.jpg?v=1686588051"},{"product_id":"somm2303-jlmld19trscour-750","title":"Jean-Luc Mouillard, Côtes du Jura Trousseau “Sur La Cour”","description":"\u003cp\u003eWHERE IT’S MADE \u003cbr\u003eThe Jura wine region has been the subject of much fascination lately; located about an hour east of Burgundy, in rolling foothills looking toward the Jura Mountains (and the Swiss border), the Jura is marginally cooler than Burgundy but has a very similar soil structure of clay, marl, and limestone. Grapes for this bottling come from three acres of vines in Mantry, the home village of the Mouillard estate.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eWHO MAKES IT\u003cbr\u003eThis is a quintessential farmstead operation: Jean-Luc Mouillard grew up on his family’s dairy farm, which included a few small vineyards whose grapes were sold to the local cooperative. Not long after finishing enology, Jean-Luc founded his eponymous domaine in 1991, growing his vineyard holdings to 25 acres across three Jura appellations. The domaine is currently in the process of conversion to organic viticulture. The domaine’s barrel room is housed in a stone cellar that dates to the 16th century.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eHOW IT’S MADE\u003cbr\u003eIn a generous vintage, the Mouillards produce all of 400 cases of this wine, which is sourced from a single, small vineyard parcel. According to the wine’s importer, the wine is sometimes aged only in tank, while in other years it may spend some time in barrel. This 2019, the product of a warm vintage, has considerable richness and a relatively deep color by Trousseau standards, and despite the wine’s light, soft feel, the alcohol is substantial.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eHOW IT TASTES\u003cbr\u003eCrushed-velvet tannins and lots of wild forest-berry fruit are among the signature characteristics of a classic Trousseau. This one is a deep ruby-purple in color and slightly cloudy, with aromas\/flavors of raspberries, wild strawberry, currants, lilac, violet, pepper, underbrush, and leather. Juicy and gently tannic, but with a tangy crunch and an aromatic, lightly smoky finish.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733042835510,"sku":"SOMM2303-JLMLD19TRSCOUR-750","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/f33a9110ca1b6532a9eaa5ffef1fed7d.jpg?v=1686588058"},{"product_id":"somm2212-sdl03rsausdp-750","title":"Schlossgut Diel, Dorsheimer Pittermännchen Riesling Auslese","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733042868278,"sku":"SOMM2212-SDL03RSAUSDP-750","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/457c4dcadd51dfe87811df554b84f093.jpg?v=1686587727"},{"product_id":"somm2302-sf21strmbg-750","title":"Schäfer-Fröhlich, “Stromberg” Grosses Gewächs Riesling","description":"\u003cp\u003eWith accolades like “Best Winemaker in Germany” and “Best White Wine in the World,” Schäfer-Fröhlich has become a premier Nahe address in a quarter-century’s time; it’s all thanks to Tim Fröhlich. Like most producers in the Nahe, which is surrounded by Rheinhessen, Rheingau, and the Mosel, the bulk of Tim’s production is Riesling. His GGs are lithe, powerful Rieslings that are unabashedly jam-packed with flavor. The 2021 “Stromberg” is no exception.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eA veritable soil savant, Tim is able to coax the most out of his vines with a meticulous touch, no matter the vintage. The Stromberg vineyard in the town of Bockenau was initially purchased by Tim’s uncle, and its old, ungrafted vines cling to a steep slope rich in volcanic porphyry soil. Low yields, hand harvesting, and an emphasis on stainless steel aging also contribute to the purity and intensity of these wines. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eWhile tasting this bottle, I was texting Schäfer’s importer and, for whatever reason, sent tasting notes in the style of someone starting out on the Oregon Trail. Here it is, in all its embarrassing glory:  \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cem\u003eToday I quit my humble job as a carpenter and packed my wagon in an attempt to claim my own slice of paradise out west. As a Stromberg man, I knew my lean frame would require a bounty of fruit for sustenance. My local purveyor had a close friend in Latin America so my supplies were rife with Ataúlfo mango, papaya, Mexican lime, and dragon fruit. They were slightly underripe, but in a day or two, I knew they’d bring immense joy. Rumbling through the Midwest plains enlivened my senses: spearmint, honeysuckle, hibiscus, juniper, and wild herbs filled the air. Although I was lonely after setting up camp that first night, I struck flint and started a small fire that wafted out a sweet, deeply comforting smoke. By evening’s end, it had lulled me into a blissful stupor. Tomorrow and the days that follow it promise great things. \u003c\/em\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eBottom line, this wine is going to be legendary in due time. If consuming now, give it several hours of air and stretch out your bottle over several days.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733042901046,"sku":"SOMM2302-SF21STRMBG-750","price":120.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/fb42d220b7d06cea93fe9463171db366.jpg?v=1686587836"},{"product_id":"somm2203-scl20robla-750","title":"Sclavos Robola of Cephalonia 'Lacomatia'","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733042933814,"sku":"SOMM2203-SCL20ROBLA-750","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/7759d936cd3d2a1283df936b5f773a1d.jpg?v=1686587940"},{"product_id":"somm2303-tdt02vho-750","title":"João Tavares, Beiras Tinto \"Terras de Tavares\"","description":"\u003cp\u003eToday's discovery is actually more of an old friend, and not just any friend, but the kind that you drop everything and meet up with every time they roll into town. Throughout its first 15 years, winemaker João Tavares de Pina routinely descended into his cellar to taste today’s 2002 flagship wine until finally deeming it ready for release in 2017. That’s when we first offered and completely sold out of this recherché beauty. Five years later a tiny tranche was discovered and once again it sold out super fast. We were sure that was the very last of it, until an importer friend said they had secured another tiny amount and it was now resting in their California warehouse. Joyous day! The aromas and textures on this 2002 “Terras de Tavares” are astounding, perplexing even—like a hybrid of old-school ’80s Piedmont and ’90s Bordeaux—as some of you already know and hopefully a few more can now discover. But don't wait, we have just a few cases and this really may be the last of it.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eQuinta da Boavista is owned by the Tavares de Pina family in the rural municipality of Penalva do Castelo, located in the northwestern Portuguese wine region of Dão. Their humble, carbon-neutral operation consists of transparent winemaking; horse breeding; and a small production of Serra da Estrela cheese. The \u003cem\u003equinta\u003c\/em\u003e dates back to the late-1700s and vineyard work here has always existed at the forefront, but it wasn’t until recently that they stopped selling to co-ops and started bottling their own wines. In a region where the vast majority of wines are still produced by a cooperative, their independence is greatly treasured. However, owner-winemaker João Tavares de Pina takes it much further than that.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eJoão is a farmer first and foremost. That’s his ironic secret to winemaking—stay out of the cellar and live amongst the vines. Rather than follow the structured guidelines of a certification board, he believes ‘being organic’ simply means doing nothing or as little as possible from start to finish. João once told his importer that all he needs to make wine are “grapes, water to clean his equipment, and a touch of sulfur at bottling.” He doesn’t follow trends. He doesn’t even know the trends—João just farms naturally, i.e. the “traditional” way. His 13 hectares of granite-rich, high-elevation (~1600 feet) vineyards live amongst oak trees and eucalyptus with bees and birds buzzing and flying about. Chamomile, lavender, and clover are planted throughout as natural protectants and João rarely treats his vines with anything—in some years, the entirety of João’s “vineyard management” is some light mowing between the rows! \u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e“Terras de Tavares” is João’s top bottling from 80-year-old vines, and the grapes for this wine—Jaen (a.k.a Mencía) and Touriga Nacional—were hand harvested and co-fermented with indigenous yeasts without temperature control. Following fermentation, the wine stayed in contact with its lees for six months and was then transferred into used 400-liter French barrels for 36 months. It was bottled unfined and unfiltered, and this specific parcel remained untouched in their cellars until 2022. That’s 20 years of slow, cool, dark, at-the-source maturation—unbeatable provenance!\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eThe 2002 “Terras de Tavares” reveals a dusty ruby core moving out to a soft garnet rim with brick orange hues. Due to being unfined, unfiltered, and two decades old, there is sediment present, so stand the bottle upright for several days prior to opening, and consider a gentle decant, stopping when you see spindly wisps of sediment approaching the neck. \u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eThe seductive nose shows powerful, pungent earthiness and rusticity—if I were blind tasting with a group of sommeliers, 25+-year-old Barolo, Chianti, and Bordeaux from deeply venerated producers would all be likely guesses. But again, after familiarizing yourself with this singular wine, you’ll forever commit it to memory. Expect aromas of dried strawberries, currant, smoked flowers, horse saddle, plum skin, orange peel, forest floor, potpourri, roasted sage, white pepper, and balsamic. The medium-bodied palate is still incredibly structured, with grippy yet smoothed tannins and a beautiful lift of freshness on the finish. It’s driven by earth and minerality all the way, with delicate red and black fruits peeking through dried floral and leathery components. Five years ago, I said this wine had 5-10 years of life left, and after tasting it again just weeks ago, the window on this incredible Dão red has hardly budged. Serve in Burgundy stems around 60 degrees enjoy slowly, and match it with a tender venison filet in a wild mushroom sauce. Cheers!\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733042966582,"sku":"SOMM2303-TDT02VHO-750","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/9d1b2f88a9635736bfddde201834aa6d.jpg?v=1686588020"},{"product_id":"somm2302-loew20lmhgg-750","title":"Carl Loewen, “Maximin Herrenberg” Grosses Gewächs Riesling","description":"\u003cp\u003eWhile Weingut Carl Loewen’s 220-year history is indeed rich, the last few decades are why they stand out. Starting in the late 1980s, Karl-Josef began a mission to seek out very steep, long-forgotten sites that were home to ancient masses of tangled, low-yielding vines. Alongside his son Christopher, gold was struck in 2013 when they acquired the Maximin Herrenberg vineyard in the town of Longuich. It was purchased from lifetime farmer Bruno Schmitt, whose family had been farming this fabled site since the original auction in 1803. This raw material is some of the oldest in the Mosel—with ungrafted vines over 125 years old. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe Loewens farm without chemicals and hand harvest this precious single-vineyard fruit section by section. In the cellar, grapes are whole-cluster pressed directly into old 1000-liter barrels known as \u003cem\u003eFuders\u003c\/em\u003e. Fermentation is naturally occurring, and the wine is generally bottled after six months of lees aging. Whereas most people associate Mosel with sweeter wines, this 2020 Grosses Gewächs bottling is a dry Mosel masterwork—but don’t mistake it for a lean and mean Riesling. This is unabashedly lush and loaded with supple layers of stone fruit, exotic spice, and a woodsy\/herbal component. The palate is medium-bodied and ridiculously inviting as it wraps you in a ripe-fruited embrace with a gentle kick of candied ginger and lime. This is fully enjoyable now, although it’ll easily age throughout this decade.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733042999350,"sku":"SOMM2302-LOEW20LMHGG-750","price":70.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/909155f38cce29f61e2f623fdc2039be.jpg?v=1686588077"},{"product_id":"somm2303-sh18wgrkab-750","title":"Steinmetz \u0026 Hermann, “Wintricher Geierslay” Riesling Kabinett","description":"\u003cp\u003eAnyone who ignores a wine for having a bit of residual sugar obviously hasn’t been introduced to a classic, impeccably balanced Mosel Riesling, and those who haven’t been truly moved by one certainly haven’t tasted today’s five-year-old Kabinett from “Dream Team” Stephan Steinmetz and Christian Hermann.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThis perfectly mature Riesling treasure is sourced from world-famous “Geierslay,” one of the timeless, should-be-Grand Cru vineyards of the Middle Mosel. It is both complex and highly addicting, offering up that mouth-watering feeling of biting into a juicy heirloom peach, plus an energizing and slate-infused streak of acid and savory minerality. For Riesling fanatics like myself—those who crave the flawless harmony of electric acidity and succulent fruit—this is among the best breakout\/standout deals you can find. It’s also the last time you’ll find it: Barely 300 cases were initially produced, and we’re offering the final few that remain from the glorious 2018 vintage. Enjoy while you can!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe 2018 Wintricher Geierslay Riesling comes from the third vintage of a collaborative project between Steinmetz and Hermann, who connected over their mutual admiration when they met in 2014. Hermann, who learned under German legends like Dr. Loosen, JJ Prum, and Willi Schäefer, was impressed by Steinmetz’s prowess in the cellar with dry-leaning Riesling, while Steinmetz coveted the exceptional fruit from Hermann’s ancient-vine Ürziger Würzgarten vineyard. The partnership was ideal for the pair of like-minded vintners. It kicked off with just a single bottling of old-vine Würzgarten Riesling and has since expanded to include a Pinot Noir, as well as this Kabinett from Steinmetz’s Wintricher Geierslay site—a vineyard which kicks the tropical, citrus, and stone fruit flavors up several notches. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eLocated within the town of Wintrich, the \u003ca href=\"https:\/\/lh3.googleusercontent.com\/p\/AF1QipNonymBPBwJkVThltuJxV4-TT09hoPP5LHeNe08=s1360-w1360-h1020\"\u003edramatically gorgeous\u003c\/a\u003e Geierslay vineyard holds a complex mosaic of blue and purple slate laced with ample quartzite, which lends pronounced elegance and beauty to its wines. Plus, a south-facing aspect encourages ripe, concentrated fruit that offers early-drinking appeal. For Steinmetz and Hermann’s 2018, grapes are picked at that just-right Kabinett-designate moment when sugar and acid have reached their ideal counterbalance. In the cellar, a stainless steel fermentation and expedient bottling allow the wine to maintain delightfully youthful freshness. Although Kabinetts have the shortest vine hangtime of the German Prädikatswein levels, trust us when we say this Riesling hangs with the best of them.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAt five years old, this still opens up a touch reductive so either splash decant or give it several vigorous swirls before consuming. In an all-purpose stem around 45 degrees, a tidal wave of mouth-watering fruit rushes forth from this aromatic wine: crunchy green apple, candied lime peel, lemon curd, ripe melon, mango peel, and luscious peach—but before it has a chance to become cloying, a wave of crushed minerals roar in to freshen things up, with lemongrass and petrol wafting alongside. Although residual sugar is present on the palate, the searing acidity here cuts this wine like a knife carved from stone. All of the enticing flavors carry through to a strikingly long, fully satisfying finish that instantly causes your mouth to water. Serve it now at about 45-50 degrees in a white wine glass, or, if you’re so inclined, age it another five years. At this price, both options are easily doable. Cheers!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043032118,"sku":"SOMM2303-SH18WGRKAB-750","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/55ad9f6c391caac0c5a5fc233597c0b2.jpg?v=1686588086"},{"product_id":"somm2207-fr19pn-750","title":"Fitz-Ritter, Pinot Noir","description":"\u003cp\u003eWe’ve been beating the German Pinot Noir drum for years now but, beyond the reach of SommSelect, I don’t think the wider world has caught on yet. Fine by me—that means we can have Pinot as authentic, site-specific, and hauntingly complex as Burgundy for a fraction of Burgundy’s price. Fitz-Ritter, in Germany’s sun-soaked Pfalz, provides the latest in a long line of Spätburgunders that have had us questioning just how much quality can be crammed into a bottle as affordable as this.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eSpicy, smoky, and laden with berry fruit in a lush yet tensile body any Willamette Valley winemaker would kill to achieve, this is seriously world-class juice for Pinot lovers. The value on offer here is simply mind-boggling: Fitz-Ritter is one of Germany’s most historically important estates, farming some of the best terroir on the planet for Burgundian varieties, and they’re somehow offering this wine for a relative pittance. If you want any, I suggest acting fast—the measly 27 cases that arrived stateside were imported \u003cu\u003eexclusively\u003c\/u\u003e for SommSelect. Once we sell out (and we will), that’s it for the year!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThirty bucks doesn’t typically get you all the regal history represented by Fitz-Ritter’s Spätburgunder. Put simply, the Fitz family is one of the most important in Germany’s winemaking history. In 1837, Johannes Fitz—freshly returned from exile in Champagne thanks to his advocating for democracy in the Palatinate—opened the second sparkling wine house in the entire country. It was the first to strictly employ the Champagne method. Over 100 years ago, the Fitz’s were one of the founding families of the \u003cem\u003eVerband Deutscher Prädikatsweingüter \u003c\/em\u003e(VDP), Germany’s association of top producers. And the very land the winery sits on is chock full of agricultural history, sporting 400-year-old oak trees and the oldest ginkgo tree in the entire country.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe Pfalz, the southernmost of Germany’s five most important winegrowing regions, is distinct from the rest both climatically and historically. It’s warmer and  less vertiginously mountainous than the Nahe or Mosel to the north, and its soils are generally less slate-based and more fertile. Perfect, then, for the Burgundian varieties that have a firmer foothold here than anywhere else in Germany. Spätburgunder, Weissburgunder (Pinot Blanc), and Grauburgunder are certainly found elsewhere. But in the Pfalz they’re not merely supporting players, they’re limelight-sharing costars. In these warmer climes, they present as more open and charming, though no less serious. Great Pfalz Spätburgunder, as Fitz-Ritter’s certainly is, combines the ample fruit of the Willamette with the rigorous structure of Burgundy, offering more pure Pinot pleasure than anyone could ask for at this price. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eFitz-Ritter’s 2019 Spätburgunder, served with a slight chill in Burgundy stems, pours a lucid ruby with crimson highlights.Fresh crushed raspberry, black cherry, blackberry, wild strawberry, toasty tobacco, cinnamon, underbrush, mushrooms, and turned earth aromas jump out of the glass. Texturally, it’s wide open and lush, offering up more brilliant bright red fruits, before snapping to a finish with a wick of electric acidity and barely-there, mouth-coating tannin. Juicy, refreshing, deeply pleasurable, and yet wildly complex, it’s top notch Pinot regardless of where it comes from. I promise, it’ll make you want to dig deeper on German Spätburgunder, because there’s nothing else quite like it. Soon, you’ll be beating the drum for German Pinot too!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043064886,"sku":"SOMM2207-FR19PN-750","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/3889f4bb0ded35a1fa5d5abb913f5798.jpg?v=1686588096"},{"product_id":"somm2302-rvb19fpgg-750","title":"Reichsrat von Buhl, “Pechstein” Grosses Gewächs Riesling","description":"\u003cp\u003eFor over 150 years, Reichsrat von Buhl has remained a family-owned affair farming and crafting terroir-transparent wines in the two villages of Deidesheim and Forst. Over the decades, their legacy has been largely defined by consistency and reverence—at one point in the mid-1800s, their wines were among the most expensive in the world.  \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eToday, they organically farm their prized vineyards and the \u003cem\u003eGrosse Lage\u003c\/em\u003e (Grand Cru site) of “Pechstein” is arguably the most distinct of them all. Planted on an extinct volcano, these soils are rich in basalt—“nowhere can you find more basalt”—interspersed with red sandstone and loam. Von Buhl’s vines here generate extremely low yields, rarely more than 25hl\/ha, and highly selective harvests are always conducted by hand. In the cellar, grapes are pressed into \u003cem\u003edoppelstückfass\u003c\/em\u003e (2400L German oak barrels) for spontaneous fermentation and subsequent aging on fine lees. The wines are generally bottled the following summer. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThis 2019 Pechstein from von Buhl is monstrously mineral. Even amidst expansive layers of citrus, candied lime, apricot, pineapple, and sweet vanilla spice, the dominating presence here is petrol, smoke, and liquified rock. Still, there is real beauty and sublimity contained within its raw power. The pedigree and intensity here is undeniable but oxygen is a requirement should you want to enjoy this in the next 2-3 years. This will age two decades with ease. \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043097654,"sku":"SOMM2302-RVB19FPGG-750","price":100.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/68094ef30e1e86e742f4f1aa9f8a9ee0.jpg?v=1686588091"},{"product_id":"is2209-vwkalkgg20-750","title":"Von Winning Kalkofen Riesling Grosses Gewächs","description":"\u003cp\u003eIn Von Winning’s hands, this single-vineyard becomes the go-to destination for bone-dry Riesling dripping with exoticism and profound mineral verve. It’s “another singular discovery,” exclaims importing legend Terry Theise, and I’d even go as far as to say that this Erste Lage—the equivalent of a Burgundian Premier Cru—is not just essential to developing your palate, but a crucial necessity to understanding the brilliance of elite dry German wine. Now with 3+ years under its belt, this barrel-aged and naturally crafted Riesling dazzles with exotic, energizing layers that will only intensify with age. There’s nothing more you could want from a quintessential wine. \u003c\/p\u003e\n\u003cp\u003eNow with a few years of bottle aging, Winning’s 2018 “Ruppertsberger Reiterpfad” has become a lively, layered, paradisiacal dry Riesling shot through with a mega-charge of finely crushed minerality. In the glass, it shines a vibrant straw-yellow with bright silver-green reflections and expresses a chameleonic nose that seemingly changes with each passing minute. At first, it’s citrus-heavy—Meyer lemon, Makrut lime peel, tangerine, citrus blossoms—but more air reveals exotic green mango peel and passionfruit, white peach, lemongrass, crushed stones, honeysuckle, and extremely delicate notes of petrol. Coming in at medium-bodied with appetite-whetting acidity, it flaunts impressive breadth along with its streamlined, high-toned energy. Translation: a glass disappears quickly, and you’ll immediately want another. While it surely will improve over the next 5+ years, it’s drinking superbly right now so there’s no need to hold off. Pull the cork, decant for about 15-30 minutes, and enjoy in all-purpose stems around 45-50 degrees. Enjoy!\u003cbr\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043130422,"sku":"IS2209-VWKALKGG20-750","price":84.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/30dfa579014b0c2b5042df796cf79dec.jpg?v=1686588091"},{"product_id":"is2203-ozyetra18-750","title":"Von Winning Ozyetra","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043163190,"sku":"IS2203-OZYETRA18-750","price":240.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/b220452c4b27c7e9500c52b385525705.jpg?v=1686588096"},{"product_id":"is2211-remgr14-750","title":"Granja Nuestra Senora de Remelluri 'Remelluri' Gran Reserva","description":"\u003cp\u003eSourced from heritage growers in La Rioja Alta, this is a stylish, ‘modern’ Rioja (which isn’t to say it’s all about oak). It offers a focused snapshot of the Rioja ‘terruño.’\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eRemelluri is in Rioja Alta, arguably the most important sub-region in the Rioja DO. The vineyards of Remelluri are scattered across the Sierra de Toloño mountains, in a pocket of land that sees its fair share of rainfall. The influence of the Atlantic Ocean allows lower temperatures than neighboring regions, and hot days are balanced by cool nights to keep grapes from becoming overripe. Rioja Alta, as its name suggests, boasts the highest-altitude vineyards in Rioja, resulting in freshness, acidity and lower alcohol levels. Tempranillo is the major player, but Garnacha Tinto, Graciano and Viura thrive here as well. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe Remelluri family has been producing wines since 1967, and since the beginning has been devoted to recovering and restoring old vineyards on the estate. Started by Telmo’s father as more of a hobby, the wines of Remelluri have evolved into some of the most esteemed examples of Rioja on the market. Lindes de Remelluri is a fairly recent project of Telmo’s, showcasing grapes grown by local farmers (under Telmo’s supervision) in the neighboring towns of Labastida and San Vicente. The idea is to make wines that highlight the nuances of each village, a methodology we find in regions like Burgundy, and a respect for terruño Telmo would like to see more of in Rioja. The “San Vicente” bottling is sourced from vineyards from eight growers in and around San Vicente—a marginally hotter, drier climate than both Labastida and Remelluri and known for darker, more concentrated wines from clay and limestone soils. Altitudes here are not insignificant (about 500 meters), and vines are farmed organically, with an average age of about 40 years.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThis bottling is already drinking very well, especially after a 30-60 minute decant. Poured into large Burgundy stems, it displays a bright and clear crimson robe, with a classic nose of red plums and berries, coffee, tobacco leaf, and olive.  On the palate, the wine is bursting with rich, round, mouthfilling red fruits, chocolatey oak, and silky, ripe tannins. Firm acidity balances the open, fine-grained texture, hinting at licorice, graphite, and leather, all leading to a long, elegant finish. It’s harmonious and delicious, and will be stunning for years to come.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043195958,"sku":"IS2211-REMGR14-750","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/627a68558557b8ff12b7ab778f8a4d25.jpg?v=1686588102"},{"product_id":"is2301-muga95crnza-750","title":"Bodegas Muga, Rioja Crianza","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043228726,"sku":"IS2301-MUGA95CRNZA-750","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/b2eff5ce0002aa1201284c2f3bc8a825.jpg?v=1686588126"},{"product_id":"somm2301-brioj89albrs-750","title":"Bodegas Riojanas, “Viña Albina” Rioja Reserva","description":"\u003cp\u003eToday, our march into the depths of mature Rioja continues with a limited trove of 1989 “Viña Albina” from iconic Bodegas Riojanas. When it comes to longevity, traditional styling, and preservation of fruit, their seemingly unwearied back vintages have routinely dominated mature Barolo, Bordeaux, and Napa bottlings priced across the spectrum. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eOn release, “Viña Albina” is always a quintessential representation of classic Rioja but tack on three decades of flawless aging and you’ve entered the rarefied “sweet spot.” This is when high-quality Tempranillo and American oak flavors have fully integrated, creating a masterful wine of deep nuance, savory complexity, and Burgundian refinement. In short, place this in any cellar and heads are guaranteed to turn. We can allow up to six bottles per person. Three earns you complimentary shipping. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eBONUS\u003c\/strong\u003e: We also have a single case of Riojanas’ 1975 “Vina Albiña.” You can \u003ca href=\"http:\/\/sommselect.com\/product\/detail\/SOMM2301-BRIOJ75ALBRS-750\/\"\u003esecure one bottle here\u003c\/a\u003e. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eDespite Rioja’s ancient Roman winemaking history, only a few current-day estates have crafted wine for over a century. Although the town of Haro is where you’ll find most of these long-lived heavyweights (López de Heredia, La Rioja Alta, CVNE), not all of the legends are based here. In 1890, Bodegas Riojanas set up shop 12 miles southeast, in the village of Cenicero. Today, the size of Riojanas’ production is staggering, as is the case with its neighbors in Haro, but make no mistake: they are among the most respected properties in Rioja, and their trove of mature vintages is tremendous. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eRiojanas’ “Viña Albina” is sourced from various estate vineyards throughout their hometown of Cenicero. Led by Tempranillo and rounded out with small amounts of Mazuela and Graciano, the grapes are de-stemmed and gently crushed at the winery before a native-yeast fermentation in large, upright wooden vessels. Following, the resulting wine matures in high-quality, medium-toasted American oak for 24-30 months before bottling. Up until its arrival at our warehouse in late January, today’s parcel of 1989 Reserva spent the duration of its life in a private Spanish cellar.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eProper service is essential for wines of antiquity, so please read the following. Stand your bottle upright for several days (preferably weeks, if you have the time) to allow the sediment and wine to “settle” from its transatlantic journey. When opening, I strongly recommend extracting the cork with an ah-so tool—better still is a Durand, a must-have for lovers of long-aged wines. If your cork breaks and\/or is accidentally pushed in, do not fret, all is not lost! Gently pour the wine through a fine strainer and into a decanter, or a clean bottle if you don’t want the wine exposed to excess air.  \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe bottle I opened was in immaculate condition with great fill and a beautiful faded ruby that moved out to brick orange on the rim. After allowing the wine to open up in a Burgundy stem for two minutes, I dipped my nose and discovered vibrant aromas of dried redcurrant, Cuban tobacco, black cherry skin, dried red plum, sandalwood, coconut husk, licorice, damp earth, sous bois, and tarragon. The palate was exquisite, velvet soft, and medium-bodied with layers of herbs and spice still decorating the faded yet still present core of berry fruit. I suggest consuming your bottle within the first three hours for peak enjoyment. My bottle actually went through a dumb phase between minutes 15-30, and then rebounded with gorgeous aromatic swells and a fresher, buttoned-up palate. Old Riojanas is always such a unique and thrilling experience. Cheers!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043261494,"sku":"SOMM2301-BRIOJ89ALBRS-750","price":100.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/88bdd62c5fed06b841f4104cfc62b881.jpg?v=1686588124"},{"product_id":"somm2303-pec11riojagr-750","title":"Hermanos Peciña, Rioja Gran Reserva","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043294262,"sku":"SOMM2303-PEC11RIOJAGR-750","price":65.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/a3c5cf04d4363c84d125598817eb3325.jpg?v=1686588107"},{"product_id":"somm2212-barta13szaok-500","title":"Barta, Szamorodni “Öreg Király”","description":"\u003cp\u003eAn aged bottle of Barta Szamorodni is among the most singularly delicious and joyful nectars one could hope to own, assuming you can find one. Outside of today’s special offering and a few establishments with a Michelin nod of approval, I don’t think any other bottles, regardless of vintage, are available for purchase. First and foremost, don’t let the word \u003cem\u003eSzamorodni\u003c\/em\u003e intimidate you: At its core, this is exhilarating, liquid-gold refreshment from Hungary’s fabled region of Tokaj.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eToday’s bottle, however, is a super-charged and historically important example since it (1) marks the inaugural release from white-hot Barta and (2) hails from a medieval vineyard that they themselves nursed back to life. That vineyard is the \u003ca href=\"http:\/\/tokajiborlovagrend.hu\/wp-content\/uploads\/2015\/02\/barta-oreg-kiraly-1.jpg\" target=\"_blank\"\u003esteeply terraced\u003c\/a\u003e “Öreg Király,” a \u003cu\u003e737-year-old\u003c\/u\u003e site that’s been heavily documented as a First Growth in Tokaj’s history books. In a region where sweet Tokaji wines used to be more valuable than gold itself, the “rebirth” of this site has caught the attention of wine lovers the world over, as has Barta’s 2013 Szamorodni. This is a charming and buoyant wine with massive swells of acid and savor that Sauternes could only ever dream of matching. In short, it’s a deliciously sweet, light-on-its-feet nectar for before, during, and after dinner. It’s also incredibly limited—no more than six bottles per person. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eNOTE\u003c\/strong\u003e: If you’re a devotee of sweet Tokaji wines, set a reminder on your phone for part two later today. Hint: It’s a hedonistic, world-best Aszú stunner. \u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eLocated in the village of Mád, just northeast of Tokaj proper, Barta’s winery\/cellar is a baroque, 16th-century mansion that was renovated prior to their inaugural release in 2013. This small artisan estate has spearheaded the growing movement of restoring neglected vineyards—ones previously considered among the finest in the country before their destruction by war and Communism. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAbandoned since World War II, Barta single-handedly rescued the “Öreg Király” (“Old King”) vineyard in the early 2000s and began nursing it back to its former prestige. A “First Growth” site of yore, with mentions as far back as the 13th Century, Öreg Király is an imposing, rounded hill with a vertiginous vineyard climbing up one side. It’s steeply terraced with rock walls that were hand-built centuries ago and its volcanic tuff and red clay soils result in powerful, terroir-expressive wines. Today, it is farmed with organic principles and worked entirely by hand.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eSzamorodni loosely translates to “as it comes off the vine.” Essentially, in 2013, the Furmint grapes were harvested by the cluster versus by the berry with each cluster containing about 80% noble rot (botrytis). In the winery, the grapes were entirely de-stemmed and macerated for 16 hours prior to spontaneous fermentation in new and used Hungarian barrels. After 18 months of maturation, the wine was bottled and allowed to rest for several more years in the cellar. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eBarta’s 2013 Szamordoni is remarkably sweet and toothsome while being the antithesis of cloying. The combination of lower alcohol (11.7%) and seven grams of acidity simply makes the 115 grams of sugar per liter feel light as a feather. This medium-bodied stunner joyfully dances across the palate with notes of ripe mango, white peach, quince, grilled apricot, candied citrus, button mushroom, wet rock, acacia honey, and sweet yellow flowers. It’s juicy, refreshing, bright, and delightful throughout, making it the perfect \u003cem\u003eapéritif\u003c\/em\u003e or after-dinner sipper for several evenings. Your unopened bottles will easily keep for another 1-2 decades if properly cellared. Cheers!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043327030,"sku":"SOMM2212-BARTA13SZAOK-500","price":58.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/4fa200987abbc9fe45123f2618bd3713.jpg?v=1686587752"},{"product_id":"somm2212-samtin16az5put-500","title":"Samuel Tinon, Tokaji Aszú “5 Puttonyos”","description":"\u003cp\u003eIf you’ve never tasted the extraordinary golden nectar that is Tokaji Aszú, welcome to one of the most singular, painstakingly crafted wines on earth. If you have had this pleasure, your experience is \u003cem\u003estill incomplete\u003c\/em\u003e if it hasn’t included Samuel Tinon. Line up every top-performing sweet wine imaginable, including Premier Cru Sauternes priced in the hundreds, and Tinon’s 2016 “5 Puttonyos” would comfortably exist at the summit. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThis confoundingly complex liquid treasure outperforms many of the world’s sweet luxury labels with such ease, it may leave you wondering how it’s possible. The answer is simple—they just follow centuries of tradition—but the labor behind it is not. In the historic region of Tokaj, Tinon’s hawk-eyed workers comb through the vines, individually plucking the most \u003ca href=\"http:\/\/danchandgranger.com\/img\/wineries\/botrytis_berries.jpg\" target=\"_blank\"\u003eshriveled, botrytized berries\u003c\/a\u003e from each cluster. Their precious nectar is then gently extracted and sent into local Hungarian oak for many years of quiet maturation. This is how you craft a fabled bottle of Tokaji Aszú, a wine that’s “paradoxically legendary yet little known” according to Eric Asimov of the \u003cem\u003eNew York Times\u003c\/em\u003e. If you crave a harmonious melding of honeyed richness, powerful minerality, and the mind-bending fusion of high acidity and enveloping sweetness, Tinon’s 2016 will blow your mind. As always, hardly any exists. Don’t miss out!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eFirst, a bit of history on Tokaj and its sweet wines: As Medieval Europe transitioned into the Renaissance and the early modern era, sugar remained a rare commodity, alchemy was wildly popular, and people were anxious for alcohol. Imagine being able to drink sweet golden wine at a time like this! Accordingly, Tokaji Aszú was considered a genuine elixir and had quite the following. It was “medicine” (available by prescription until the early 1900s) for popes, the choice drink of tsars, and a muse for Johann Wolfgang von Goethe, Franz Liszt, Bram Stoker, Leo Tolstoy, and Voltaire, who said, “this wine invigorates every fiber of my brain and, deep in my soul, produces a charming glint of intelligence and good humour.” Swiss-born alchemist Paracelsus spent years trying to extract actual gold from it, and Thomas Jefferson imported it for presidential banquets. Clearly, the allure and mystique of Tokaji wines reached far and wide. And today, people are re-discovering it all over again.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eSamuel Tinon was born near Bordeaux and moved to Hungary immediately after the Revolutions in 1989—he was one of the first Frenchmen to do so. After meeting a journalist who wrote about Tokaji wines, they acquired a cellar together and married in 1999. His first vintage of Tokaji Aszú came the following year. Samuel now farms 12 acres of incredibly old vines rooted in 15 million-year-old volcanic soils. In the vineyard, Samuel eschews herbicides, pesticides, and machines; only hands are used here. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eSo what is Aszú? The word itself means “dried,” but in wine, it refers to grapes that have been affected by botrytis cinerea, also known as noble rot. These shriveled grapes are laboriously monitored and hand-picked berry by berry, ensuring that it is indeed noble rot versus undesirable grey rot. In the olden days, these grapes were put into a \u003cem\u003eputtony\u003c\/em\u003e—a small wooden basket that could hold roughly 55 pounds. Today, Tinon uses small buckets and it takes many passes in the vineyard over multiple days\/weeks before harvest is complete. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIn the cellar, his Aszú Furmint berries are mashed into a chutney-like substance and macerated with a fresh, high-quality base wine for one month. The concentrated sugars from the Aszú berries trigger a slow fermentation and the incomplete wine is then pressed into \u003cem\u003egönci\u003c\/em\u003e, which are 136-liter barrels sourced from the oak forests bordering the appellation. Now here’s the wild part: Today’s 2016 “5 Puttonyos,” spent over five years in these barrels and, unlike modern producers, Tinon never adds sulfur and refuses to top off his wines; he operates traditionally and welcomes oxygen exposure. The number of \u003cem\u003eputtony\u003c\/em\u003e added to a single \u003cem\u003egönci\u003c\/em\u003e barrel historically defined the puttonyos scale, but nowadays, Aszú is measured by residual sugar (grams\/liter). As of 2014, Tokaji Aszú wines must be a minimum grade of 5 \u003cem\u003eputtonyos\u003c\/em\u003e, or \u0026gt;120 grams per liter. Today’s wine is \u003cstrong\u003e162 grams\u003c\/strong\u003e, which technically qualifies it for 6 puttonyos. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eDoes that 162 number scare you? Don’t let it. It’s countered with a whopping 10 grams of total acidity which, for me, is the reason Tokaji Aszú reigns as the greatest sweet wine on earth. Try a Sauternes with a similar level of residual sugar and you’ll be stunned by the difference. The Sauternes will be noticeably decadent, fatter, “hotter,” and taste decidedly sweeter due to lower acidity and higher alcohol. Great Tokaji Aszú like Tinon’s 2016 will always be in perfect harmony. It’s an absolutely joyful, meditative experience. It spills out of a glass with intoxicating aromas of apricot liqueur, grilled peach, honeycomb, sweet yellow flowers, mango purée, and pulverized stone. Its powerful perfume will knock you back while its enriching, energized layers target and coat every single taste bud. A few ounces will get you feeling just right because one sip lingers for a full 30 seconds. Insert the cork tight when you’re done and it’ll last several more days (weeks, probably) in the fridge. Cheers!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043359798,"sku":"SOMM2212-SAMTIN16AZ5PUT-500","price":95.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/6613fad17b2e564aa5e8e92af8283e8b.jpg?v=1686588010"},{"product_id":"somm2201-trm04rscfe-1500","title":"F.E. Trimbach, Riesling “Cuvée Frédéric Emile” MAGNUM","description":"\u003cp\u003eTo complement its incredible “Clos Ste. Hune” bottling (sourced from the “Rosacker” Grand Cru), the legendary Trimbach estate produces another other-worldly Riesling cuvée, “Cuvée Frédéric Emile.” This bottling, most famous in dry form but also made in late-harvest sweet styles when vintage conditions allow, hails from the Grand Cru “Geisberg” and “Osterberg” vineyards. The combination of explosive fruit and profound earthiness (especially with some age) in nearly unparalleled in the world of Riesling—and you’ll be amazed by how much freshness and electricity the sweet styles maintain. These are white wine benchmarks any collector would be proud to have in his\/her cellar.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043392566,"sku":"SOMM2201-TRM04RSCFE-1500","price":445.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/c72bbbc4080c7887b6b081aab1ad7f24.jpg?v=1686588139"},{"product_id":"somm2303-schoe19harmr-750","title":"Domaine Maurice Schoech, “Harmonie R”","description":"\u003cp\u003eThe mere mention of “Rangen de Thann” sends an electric jolt down my spine: This universally hallowed vineyard is Alsace’s steepest and highest-elevation Grand Cru, and just a few treasured producers have the fortune of owning some of its precariously perched vines. Only one, however, has the courage to release a rare blend like Domaine Schoech’s “Harmonie R.” Owners of a fraction of one hectare, the Schoech family coaxes out a scant double-digit case production that is carefully allocated throughout the world. In 2019, that resulted in 10 cases for us.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eI imagine keen eyes are wondering why the fabled phrases “Rangen de Thann” and “Grand Cru” aren’t proudly displayed across the front label—that’s what makes this obscure rarity such a daring effort. Instead of adhering to contemporary wine law, Schoech prefers to channel the vineyard’s Medieval-era history by bottling a true organic field blend of Riesling, Pinot Gris, and Gewürztraminer. Therefore, your only visual clue to this wine being a glorious product of Rangen de Thann is the letter “R” following “Harmonie.” The opulence of Grand Cru Pinot Gris, the intense mineral complexity of Riesling, the exotic perfumes of Gewürz…all of it’s there in vividly rich 8K resolution. Conclusion: This dry, luxuriously textured white blend must be owned by anyone striving to increase their understanding of legendary French terroirs!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAlthough we could dedicate multiple pages to detailing the numerous characteristics that make Rangen de Thann one of France’s most bewildering and prestigious Grand Crus, we’ll do our best to summarize it in a few sentences. This site has been continually producing grapes since the 1200s, and at 1,400+ feet, it is the highest-elevation Grand Cru in Alsace. It is also the steepest Grand Cru in the region, meaning it’s not only impossible to farm mechanically but extremely difficult to farm at all! \u003ca href=\"http:\/\/openingabottle.com\/wp-content\/uploads\/2020\/03\/AdobeStock_180517702_1600.jpg\" target=\"_blank\"\u003eThis picture\u003c\/a\u003e will provide all the evidence you’ll need. The soil of Rangen is primarily stone of volcanic origin, which makes it the only volcanic Grand Cru in Alsace. Clearly, this is a singular site that produces singularly majestic wines.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIn terms of character, the wines of Rangen are revered for their immense power and concentration, derived from the site’s southern location and south-facing orientation. There’s also incredible minerality, structure, and freshness from its elevation, slope, and volcanic soils. Olivier Humbrecht, Alsace icon and the region’s first Master of Wine says: “You cannot exploit a vineyard as difficult as Rangen and make generic wine,” and marvels at how this hillside’s wines are reliably “powerful” and possessing “a fine, salty acidity that will never be sharp.” I personally identify the finest examples of this Grand Cru by the subtle flinty\/volcanic aromatic note that is unlike anything else in Alsace. Altogether, it’s a complex and enthralling experience.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIn 2000, the Schoech family leaped at the opportunity to acquire a minuscule parcel of Rangen de Thann Grand Cru that now produces the raw material for today’s special wine. The Schoech’s narrow slice of rows sits at the very top of Rangen and is composed primarily of Pinot Gris and Riesling, with a small amount of Gewürztraminer. These three noble Alsatian white grapes are harvested and pressed together to deliver a true “terroir wine.” Still, appellational law stipulates that a wine must be a single grape variety to bear (1) Rangen de Thann’s name and (2) a Grand Cru designation on the label. So, the Schoech family instead labels this remarkable blend “Harmonie R” and charges a respectable price. It's a win-win for everyone.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eSchoech’s “Harmonie R” undergoes a long spontaneous fermentation in stainless steel before a year of maturation on lees. After bottling without fining, it then rests two years in the cellar before release. The powerful mineral backbone of Rangen is on full display but this is for those who want lush waves of fruits and mouthwatering savor. The Pinot Gris presents itself in the form of juicy yellow apple and apricot, the Riesling sprinkles in smoky citrus, and the hint of Gewürztraminer lends perfumed accents of lychee and rose water. It is at once lush and dry while boasting immensely textured layers that glide across an intense bed of volcanic minerality. I urge you to be a glutton and drink a couple of bottles now—as long as you promise to save one until at least 2025. You’ll be glad you did.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043425334,"sku":"SOMM2303-SCHOE19HARMR-750","price":54.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/48a19da26d70abb0dbe3179f8725c0ef.jpg?v=1686588146"},{"product_id":"somm2210-jos20kottabe-750","title":"Domaine Josmeyer, Riesling “Le Kottabe”","description":"\u003cp\u003e“Le Kottabe,” named after an ancient greek wine-tossing game, is a masterclass in blending. It comes from a dozen, half-century-old biodynamic parcels within the communes of Turckheim (where Grand Cru Brand lies) and Wintzenheim (where Grand Cru Hengst lies). Harvest is always manual and yields are kept low to ensure optimal ripeness. At their nearby cellar in Colmar, the grapes are light and slowly pressed over six hours. Fermentation occurs in antique, century-old casks. After maturing on its fine lees for six months, bottling occurs without filtration in the springtime. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eJosmeyer’s 2020 “Le Kottabe” delivers ripe and fleshy textures of yellow apple, pineapple core, lemon curd, blood orange peel, fresh herbs, and menthol with a rocky, flinty finish. Unlike the “Les Pierrets” on offer, this doesn’t need hours\/days of air: Simply pull the cork, serve in all-purpose stems, and allow it a few minutes to breathe.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043458102,"sku":"SOMM2210-JOS20KOTTABE-750","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/dca9002347660e38403cf275df1f61e1.jpg?v=1686588145"},{"product_id":"somm2201-trm01rsvt-750","title":"F.E. Trimbach, Riesling “Cuvée Frédéric Émile” Vendange Tardive","description":"\u003cp\u003eTo complement its incredible “Clos Ste. Hune” bottling (sourced from the “Rosacker” Grand Cru), the legendary Trimbach estate produces another other-worldly Riesling \u003cem\u003ecuvée,\u003c\/em\u003e “Cuvée Frédéric Emile.” This bottling, most famous in dry form but also made in late-harvest sweet styles when vintage conditions allow, hails from the Grand Cru “Geisberg” and “Osterberg” vineyards. The combination of explosive fruit and profound earthiness (especially with some age) is nearly unparalleled in the world of Riesling—and you’ll be amazed by how much freshness and electricity the sweet styles maintain. These are white wine benchmarks any collector would be proud to have in his\/her cellar.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043490870,"sku":"SOMM2201-TRM01RSVT-750","price":215.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/c72bbbc4080c7887b6b081aab1ad7f24_8db60c74-a88c-44aa-8069-0ff161d78967.jpg?v=1686588141"},{"product_id":"somm2112-stgrm19pnt-750","title":"Domaine Saint Germain, Savoie Pinot Noir","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043818550,"sku":"SOMM2112-STGRM19PNT-750","price":34.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2302-stgrm19pdlv-750","title":"Domaine Saint-Germain, “Par delà les Versants” Blanc","description":"\u003cp\u003eWe’re obsessed with Savoie wine maestro Raphaël Saint-Germain. It’s not only because he works in an unspoiled, stage-lit mountain wonderland, but because the wines he makes evoke that place so vividly. And with this thrilling white blend, he takes us not just to Savoie but to the Swiss Valais and the (nominally Italian) Valle d’Aosta as well. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAs we’ve noted in previous Saint-Germain offers, Raphaël and his team are fiercely devoted to native grapes and their remote Alpine terroir—but the Par delà les Versants (“over the slopes”) project is truly next-level. Saint-Germain obtained vine cuttings from his neighbors around Mont Blanc and planted them in his home village of Saint-Jean-de-la-Porte; the result, in today’s case, is an all-star lineup of the region’s native whites brought together in one archetypal Alpine blend. There’s Petite Arvine, Roussanne, Viognier, and Altesse, all combined to create a richly textured showpiece (an apt follow-up to the squeaky-clean Jacquère we offered earlier today). Stylistically, this chiseled 2019 gives shout-outs to white Burgundy and white Rhône while remaining unmistakably Alpine. “Unique” doesn’t begin to cover it. “Fascinating” comes closer, but ultimately it defies description—in the most delicious way possible!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eSaint-Germain’s labels always capture the homespun nature of his operation, which now covers about 12 acres of organically and biodynamically farmed vines in the cru village of Saint-Jean-de-la-Porte, in the shadow of the Arclusaz Mountains. The estate is situated in the heart of the famed Combe de Savoie—a broad, glacial valley wherein the southerly exposures of the vineyards helps ensure ripeness in an otherwise cold mountain climate. Raphaël and his brother, Étienne, originally founded the estate in 1999, farming about three hectares of vines, but Étienne eventually moved on to other things; Raphaël continued to build the estate’s holdings and obtain organic certification in 2012. In soils of clay\/limestone, sandstone, and quartz, Saint-Germain and his team showcase native varieties almost exclusively—well-known locals like Jacquère, Altesse, and Mondeuse along with Douce Noir, Persan, Mondeuse Blanche, and Verdesse.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eRight on the front label of “Par delà les versants,” Saint-Germain describes the wine as a “mosaïque espiègle” (“mischievous mosaic”) of grape varieties from all sides of Mont Blanc (The Valle d’Aosta, Valais, and Savoie). The wine undergoes a slow, ambient-yeast fermentation in mostly used oak barrels, after which it spends 14 months aging in those same barrels before bottling.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIt’s a medium-bodied white, leaning toward medium-plus, with lots of focus and muscularity on the mid-palate. There’s a fleshiness, with white peach, bruised pear, and white flowers hinting at various Rhône Valley whites then lemon zest, green\/yellow apple, and oyster-shell notes that evoke white Burgundy. But that pleasing mid-palate texture is also framed by some serious minerality of the “mountain runoff coursing over polished stones” variety. There’s enough tension here to suggest that it will age nicely at least in the short term, but really, why wait: Decant it 15-30 minutes before serving and use its magnificent “cut” to slice through some cheesy fondue. That’s as perfect a pairing as exists in the world. Go for it!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043851318,"sku":"SOMM2302-STGRM19PDLV-750","price":49.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/da5788a111b147e9cf4a1d8afa3ead37.jpg?v=1686588171"},{"product_id":"somm2302-mur20brros-750","title":"Murgo, Metodo Classico Brut Rosé","description":"\u003cp\u003eVery few wines in the world can match Murgo Brut Rosé’s melding of story, value, and transcendent quality. I’m not exaggerating—this Champagne-method sparkler from the slopes of Sicily’s Mount Etna is an astounding feat.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eWe’ve offered it so many times that I’ve run out of superlatives, but that’s not going to stop us from featuring the latest vintage release because there’s always need for a rosé sparkler that over-delivers in such dramatic fashion. Aged a full two years on lees before bottling and vintage-dated to boot, this isn’t just made like Champagne, it competes with Champagne on a qualitative level, despite being priced for wedding-scale consumption. If you have any kind of event on the horizon for which a sparkling wine is needed in quantity, this is without question the savviest purchase you could make. But I’ll do you one better: Put this next to rosé Champagne and it doesn’t suffer by comparison. That’s essentially unheard-of at this price point, which is why Murgo has been a SommSelect staple for years. “Over-delivers” doesn’t begin to do it justice!\u003c\/p\u003e\u003cbr\u003e\u003cdiv\u003e\u003c\/div\u003e\u003cbr\u003e\u003cp\u003eWhat’s also interesting to note about the Murgo sparklers is that they have a long track record of excellence. As we’ve noted in previous offers, the Scammaca del Murgo family is one of the longest-tenured wine producers on Mount Etna. Baron Emanuele Scammaca del Murgo, a longtime Italian diplomat, decided to re-dedicate his family’s property to wine production back in 1981, a time when Etna wine was little talked-about—most of what was produced from the ancient vineyards here was sold to cooperatives for bulk wine. In the eighties, there were maybe a half-dozen serious commercial producers in the area, but of course it’s been a gold rush since then; these days there are well over 100 producers of Etna wine, with larger Sicilian wine concerns and others from outside the zone clamoring to get a piece of the action.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe still-erupting Etna volcano is among the few pockets of Europe untouched by phylloxera, and its soils of black ash and pumice stone are planted mostly with old, head-trained bush vines called \u003cem\u003ealberelli\u003c\/em\u003e (“little trees”). Vineyard altitudes on the volcano reach up to 1,000 meters, making it some of the highest-elevation viticulture in Europe and the only ‘cool’ region of Sicily, which otherwise has more in common with North Africa than much of mainland Italy when it comes to climate. The local Nerello Mascalese grape, the driving force of Etna reds, has rightly invited comparisons to Pinot Noir from Burgundy, and, as expressed in sparkling form, it delivers a great mix of bright fruit and smoky savor.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eSourcing 100% Nerello Mascalese from their high-altitude vineyards in Zafferana Etnea, on the eastern slopes of the volcano—a less populous area of wine production compared to the more densely planted north slope—the Murgos macerate the grapes on their skins for about 24 hours to extract the delicate salmon-pink color, then produce the wine in the exact same manner as Champagne (\u003cem\u003emétodo\u003c\/em\u003e \u003cem\u003eclassico\u003c\/em\u003e is the Italian term for ‘Champagne method,’ wherein the second fermentation is carried out in the bottle). This wine was aged on its lees (the spent yeast cells that collect in the neck of the bottle) for two years before it was disgorged and re-corked for sale. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eMurgo’s Brut Rosé is always a vintage-dated wine, and the 2020 shows off lots of fruit character in what was described as a hot, ripe harvest. The color is a textbook pale salmon-pink with coppery highlights, and the aromas mix dried cherry, red currant, strawberry coulis, melon, pink peppercorn, and a whiff of smoke. Perhaps it’s the volcanic soil but there’s a pronounced mineral savor here, especially on the finish, and taut structure—not only is it an exceptionally refreshing apéritif to sip with some prosciutto and melon, it would absolutely stand in for rosé Champagne at the dinner table. Serve this in all-purpose white wine stems or open-mouthed flutes at 40-45 degrees, at any point in a meal, really: It would be off-the-charts good with the attached salmon puffs recipe, so maybe start with that. Many more opportunities await!\u003c\/p\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043884086,"sku":"SOMM2302-MUR20BRROS-750","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/f97789589ff574706d8ecc2737fadd23.jpg?v=1686588188"},{"product_id":"somm2211-pitto18cera-750","title":"2018 Cantina Horus, Cerasuolo di Vittoria Classico “Pittore Contadino”","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA couple of decades ago Sicilian wine got almost zero respect from the wine cognoscenti. Ironically, a lot of it left the island in bulk, to be blended anonymously into wines that \u003c\/span\u003e\u003cspan\u003ewere\u003c\/span\u003e\u003cspan\u003e treated with respect–but that’s all in the past. Sicily is a world-class wine destination, capable of across-the-board excellence (white, red, sparkling, sweet, you name it), and one of the totems of Sicilian wine is Cerasuolo di Vittoria. This classic and highly intuitive blend of the native reds Nero d’Avola and Frappato has been hiding in plain sight for decades, proving unequivocally that Sicily can do finesse and nuance long before Etna Rosso became the trendy sommelier pick. Our hands down favorite version hails from Cantina Horus, with what amounts to an Emeritus Professor giving a master class on the style. Giuseppe Romano is the veteran \u003c\/span\u003e\u003cspan\u003evignaiolo\u003c\/span\u003e\u003cspan\u003e behind Cantina Horus, and “Pittore Contadino,” despite all the worthy competition, may be the ultimate expression of Cerasuolo di Vittoria. It’s a limited-production rarity, but you wouldn’t know it from the price—a pittance for a wine of real importance. If you love Italian wine, this is a must-have.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCantina Horus is headquartered in the town of Acate, in Sicily’s Ragusa province (which, incidentally, is also the home of the well-known Valle dell’Acate winery, where Romano was the longtime winemaker). Acate is about 10 minutes or so from Vittoria, the namesake town of the Cerasuolo di Vittoria appellation, which covers a broad plateau in the island’s southeasternmost corner. Cerasuolo di Vittoria is the first and only DOCG on the island of Sicily, and though it is a sprawling “Grand Cru” appellation, only two grapes are authorized for use: the Syrah-esque Nero d’Avola and the spicy, strawberry-scented Frappato. Because of the “di” in the Cerasuolo di Vittoria Classico, some consumers may be tempted to think of Cerasuolo as a grape variety, like Barbera d’Asti or Sangiovese di Romagna, but in this case, it refers to the actual nomenclature of the word (\u003c\/span\u003e\u003cspan\u003ecerasa\u003c\/span\u003e\u003cspan\u003e = Sicilian dialect for ‘cherry’). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Horus property, extending over more than 100 hectares of land, is a Certified Organic Mediterranean paradise growing grapes, almonds, and olives. Natural fertilizers are used to enrich the soil, rose bushes line each row of vines, and pest-fighting organisms are deployed throughout to protect the crop and promote biodiversity. “Pittore Contadino” loosely translates to “peasant artist” and is an homage to a local painter by the name of Francesco Giombarresi (a kindred spirit of Giuseppe Romano to be sure). This bottling is an equal split of Nero and Frappato, both of which are vinified separately before blending and 12 months of maturation. After bottling, the wine is then aged for six additional months—to tack on “Classico” to Cerasuolo di Vittoria, a wine must see 18 total months of aging before release. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThere’s a reason the appellation was named for a cherry: The wine looks, smells, and tastes like a fusion of Morello, Maraschino, and wild black cherries. It erupts from the glass when poured, unfolding in layers of plush red-black fruit and refreshing waves of crushed minerals, damp clay, soft spice, and a light smokiness. With additional age, the cherry fruit has deepened and broadened into something almost Luxardo or Kirsch-like, all while retaining the tangy, bright notes of the Frappato (citrus peel, fresh-cut strawberry). It’s amazing how the Frappato (acid, energy) and Nero d’Avola (fruit, color) play off one another to create a coherent, utterly delicious whole. That sum-of-its-parts sensation doesn’t always happen in blends, so it’s always fun to experience it! It is luscious and softly tannic, so only 15 minutes are required in a decanter before serving close to cellar temperature in Burgundy stems. Pairing possibilities are myriad, just keep it Sicilian. Cheers!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043916854,"sku":"SOMM2211-PITTO18CERA-750","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/5a2f3b040dcc91b6e03dac4107eb08fd.jpg?v=1686588190"},{"product_id":"somm2207-herlamp19buchweiss-750","title":"Herrenhof Lamprecht, “Buchertberg” Weiss","description":"\u003cp\u003e“Pls use a BIG glass!” is what you’ll find on today’s back label. Simply heed that advice and you’re in for an insanely delicious wine experience with a composition and flavor profile like no other in the world. Indeed, this is truly unique, and a quick yet head-spinning overview will explain why. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIf you can believe it, this “Buchertberg” white blend was handcrafted with approximately 100 different co-planted varieties, all from a single organic vineyard in Austria’s Vulkanland. And when you tack on a brief maceration, natural fermentation, and long aging in 600-liter barrels, a wine of absolute distinction and peculiarity is born. Like the legion of grapes that comprise this palate-bending Gemischter Satz, it’s impossible to list every thrilling nuance here, but I will say it’s an incredibly vibrant, deeply textured gem that erupts with multiple dimensions after proper air. Anyone who purchases some of this is a bonafide wine enthusiast in my book!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eDeep in the Vulkanland, near Slovenia’s border in southeastern Austria, the now-defunct Vorau Abbey stands majestically—centuries ago, it was buzzing with activity and wine. Many generations of monks planted the nearby hillside with grapes, but the land became all but neglected towards the end of the 1800s. Today, the Lamprecht family owns this historic site, and after Gottfried Lamprecht graduated with a horticulture degree from the University of Vienna, he went to work. His grand epiphany was to revive these old hillsides with a colorful collection of grapes in a “Gemischter Satz” fashion. Essentially, his vineyards are largely planted to intermixed local varieties—over 100 of them! \u003c\/p\u003e\u003cbr\u003e\u003cp\u003ern\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eSo, in 2006, he began planting one hectare of vines per year, most of which were obscure, indigenous varieties that had nearly been forgotten. He calls the hill that holds his dizzying medley of vines “Buchertberg” and went so far as to deem it as its own appellation: ABC, or Appellation Buchertberg Contrôlée. No, this is not officially recognized but it is trademarked! \u003c\/p\u003e\u003cbr\u003e\u003cp\u003ern\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eToday, he oversees nine hectares of vines and operates with regard to a self-written “charter” that essentially guarantees the following: the place of origin, organic farming, promotion of biodiversity, restricted yields, spontaneous fermentation, no additives, long lees aging, and no fining\/filtering. While this 2019 “Buchertberg Weiss” does contain more than 100 different grapes, there are some larger contributors such as Weissburgunder (Pinot Blanc), Sauvignon Blanc, Welschriesling, Grauburgunder (Pinot Grigio), and Furmint. The organic, co-planted grapes spontaneously fermented together and macerated for roughly 36 hours without any temperature regulation. From there, the wine was left in large barrels, on its lees, for 18 months of aging. It was bottled with the tiniest addition of sulfur.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003ern\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eDespite the sheer number of grapes in this wine, Gottfried himself will tell you this is a clear expression of his “Buchertberg” terroir. And, although it is bursting at the seams with rich fruit and savory flavors, there are distinct mineral notes and subtle complexities that make it impossible to argue with him. You’ll pick up on creamy layers of ripe pear, makrut lime, yellow apple, melon skin, pineapple, and golden raisins before a cascade of acacia, dandelions, honeysuckle, wild herbs, citrus blossoms, exotic spice, and stirred lees roar out. For holding a moderate 12.5% ABV, this medium-bodied wine sure does punch above its weight class: it delivers wave after wave of intense fruit and atomized minerals before finishing with a mouthwatering savory component. For this, you must break out your \u003cu\u003elargest\u003c\/u\u003e Burgundy stems and allow a minimum 30-minute decant before taking your first sip. Enjoy around 50-55 degrees and invite all of your adventure-seeking friends over because it doesn’t get more exciting than this! \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043949622,"sku":"SOMM2207-HERLAMP19BUCHWEISS-750","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/5e7a52432156fdb85b01a442d918dc30.jpg?v=1686587742"},{"product_id":"somm2212-blf19mntpom-750","title":"Tenuta Bellafonte, Montefalco Rosso “Pomontino”","description":"\u003cp\u003eAmong Italian wine and travel aficionados, Umbria is often referred to as Italy’s “best-kept secret.” It is Tuscany’s immediate neighbor to the east, with a similar wine and food culture: Like Tuscany, Umbria’s premier red grape is Sangiovese, and, like Tuscany, Umbria makes some of Italy’s most piquant olive oils, but it is shortsighted to think of Umbria as “Tuscany Jr.” Umbria is the cuore verde (“green heart”) of Italy, with a culinary identity all its own, and, on the wine side, Umbria has Montefalco—and Sagrantino—as its ace in the hole. \u003c\/p\u003e\n\u003cp\u003eHeilbron, who for many years ran Heineken’s Italian subsidiary, saw all the untapped potential of Umbria and jumped in with both feet. As he told Wine Spectator in 2018, “[he] quit because there were too many meetings, too many brands, too much delegation and travel.” Inspired by his friend, the late Gianfranco Soldera (of Brunello di Montalcino fame), Heilbron focused intently on organic farming and on non-interventionist practices in the cellar, enlisting the help of consulting winemaker Beppe Caviola and viticulturist Federico Curtaz. The estate now consists of 11 hectares of vines, rooted in the clay\/marl soils typical of the region, along with another 30+ hectares of woodlands, olive groves, and orchards. While not officially certified, this property is as sustainable as it gets: no chemical inputs whatsoever are allowed in the vineyards, while the winery is powered by solar energy and a biomass boiler.\u003c\/p\u003e\n\u003cp\u003e“Pomontino,” carrying the “Montefalco Rosso” DOC designation, combines 80% Sangiovese with 20% Sagrantino. Heilbron\/Caviola employ a “whole-berry” fermentation on native yeasts and age the wine for 12 months in large Slavonian oak casks, followed by at least six months in bottle before release. The wine melds the almost unparalleled muscle of Sagrantino with the finesse of Sangiovese to create something truly seductive. If you’re a fan of sleek and powerful Super-Tuscans, this is right up your alley—and you couldn’t ask for a better price for a wine of this dimension.\u003c\/p\u003e\n\u003cp\u003eIn the glass, the 2019 Pomontino is a medium ruby moving to magenta\/pink at the rim (it’s not as inky as most Montefalco Rosso bottlings you’ll encounter), with a floral and seductive nose of blackberries, pomegranate, violets, lavender, licorice, underbrush, and warm spices. Just a click above medium-bodied, it is plush and velvety on the palate, with loads of length and a nice pinch of dusty minerality on the finish. It’s drinking beautifully now, especially after a 30-minute decant, so get some on your table as soon as possible: Serve at 60-65 degrees in Bordeaux stems and dig into your favorite Italian cookbooks for something really “Umbrian.” The region is famous for its Castelluccio lentils, black truffles from Norcia, and is considered the birthplace of porchetta. You’ve got plenty to work with, and this wine delivers! Enjoy!\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733043982390,"sku":"SOMM2212-BLF19MNTPOM-750","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/9ddb742adce7008685a7fa345f1ad067.jpg?v=1686587903"},{"product_id":"somm2211-bea17pagli-750","title":"Paolo Bea, Montefalco Sagrantino “Pagliaro”","description":"\u003cp\u003eHere it is: the quintessential expression of a rare Italian grape variety and the lone appellation in which it is grown. But even outside Montefalco, the picture-book town in central Umbria where Paolo Bea’s family has been rooted since the 1500s, this wine looms large. It is a sought-after trophy wine among restaurant buyers and collectors but also an exemplar of the most ecologically sound methods in both the vineyards and cellar—a “natural” wine long before that was fashionable. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe Bea farm is a place many wine pilgrims have gone out of their way to visit, only to be greeted and fêted by Paolo himself, who may have turned the day-to-day over to sons Giampiero and Giuseppe but is still an active participant in every facet of the operation. And of all the wines Signore Bea might pour for you, his Montefalco Sagrantino “Pagliaro” is the flagship—a single-vineyard powerhouse from the Sagrantino grape, aged four years in tank, barrel, and bottle before release. It ranks among the most age-worthy reds in all of Italy, right alongside the very best Barolos and Brunellos (not to mention French Bordeaux). To put it bluntly, this is a wine you find room for—in your budget and in your cellar. Our “allocation” comes and goes each year in the blink of an eye, so strike while the iron’s hot! \u003c\/p\u003e\u003cbr\u003e\u003cdiv\u003eIn addition to their five hectares of wine grapes, the Beas grow olives, vegetables, grains, and raise animals as well. It is effectively a self-sustaining organic farm, on which the wine is produced in the most traditional way possible. The “Pagliaro” vineyard sits at about 1,300 feet in altitude and is mostly planted to the Sagrantino grape, which is typically harvested in the second half of October. The Beas are known for long macerations of the grapes on their skins during fermentation—40-50 days—after which this wine is aged for one year in stainless steel; two years in large Slavonian oak casks; and another year in bottle before release. Even with all that “pre-aging” in its home cellar, today’s 2017 is still a dark, brooding, powerfully structured red that gets better over several days open—so don’t rush!\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eFor some subscribers, it might help to place Sagrantino in an “international” context, to give you a sense of what you’re getting here: The two best analogs I can think of are classic, meaty Cornas from the Northern Rhône and Argentine Malbec without the sweet new-oak sheen. Bea’s Pagliaro is a dark, burly red, and one that was bottled unfiltered, with minuscule amounts of sulfur. \u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eIn the glass, it displays an opaque garnet-black core and an aromatic profile driven by black fruits, turned earth, and wintry spice: black currant, plum, mulberry, and cassis layered with notes of licorice, dark chocolate, baking spices, wild herbs, roasted meat, coffee grounds, humus, and so much more. It is full-bodied and tannic—a thundering herd of a red that will soften, deepen, and become ever-more-soulful over the next 20+ years. After substantial air, serve it in your biggest, best Bordeaux glasses with a ribeye or other cut of beef with a good char from either the grill or a cast-iron pan. Beat your chest and hoot in celebration. This is a primal wine experience—embrace it!\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003c\/div\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044015158,"sku":"SOMM2211-BEA17PAGLI-750","price":119.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/e53cf7550289ec43fc678980c1397a0d.jpg?v=1686587994"},{"product_id":"somm2210-fatt18valpocdlb-750","title":"Fattori, Amarone della Valpolicella “Col de la Bastia”","description":"\u003cp\u003eComedians use the term “closer” to describe their biggest, best joke—the one they save for the end of a set. In baseball, the closer is the dominant, flame-throwing pitcher called late in the game to seal a win. In wine, certain styles are well-suited to the closer role, but Amarone della Valpolicella may be the best-equipped of all. This profound and exceptionally luscious Italian red is the one you pour late in a meal, when you really want to bring down the house, and today’s 2018 from Fattori will serve you extremely well in that regard.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBut there’s more to it than that: “Col de la Bastia” offers real elegance and balance, too, something that’s proved increasingly difficult to achieve with Amarone wines. It’s one thing for a wine to be a showstopper, it’s another to be so bruisingly big, sweet, and alcohol-heavy that it doesn’t so much “close” the show as grind it to a screeching halt. “Col de la Bastia” carries its power gracefully, which is a critical prerequisite for us when choosing an Amarone to offer here. We typically only feature one per year, and while it may sound cavalier, the main question is: Would I want a second glass of this? With Fattori’s ’18, the answer was a resounding yes!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is an estate whose original vineyards were in Soave, Valpolicella’s neighbor to the east. They were planted by Antonio Fattori in the early 1900s and, many years later, taken over by his grandson, also named Antonio, in 1970. Antonio II remains at the helm of the estate today, which now includes a 12-hectare property called “Col de la Bastia” at the eastern end of the Valpolicella appellation. Overlooking Valpolicella’s Illasi Valley (an area made famous by cult-favorite Dal Forno Romano), the vineyards at Col de la Bastia climb to altitudes of 450 meters and are rooted in soils of clay, sandstone, limestone and some volcanic basalt, the latter more common in neighboring Soave. The Fattoris do not use any synthetic pesticides or fungicides and are in the process of full organic conversion in their vineyards, another feather in the cap of an estate which flies somewhat under the radar (a fact which may explain the relatively modest price for this single-vineyard bottling).\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf $55 doesn’t qualify as good value for you, remember that Amarone is an expensive category of wine by nature: to make it, producers dry their grapes for several months after harvest to concentrate their sugars and produce a richer wine. This drying process, called \u003cem\u003eappassimento\u003c\/em\u003e, can stretch into the February after the harvest, with the grapes losing as much as 40% of their total weight (much of it water) in the process. The economics of Amarone are straightforward: it’s a more labor-intensive wine, and there’s less of it, so it costs more.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe raisined grapes used to make Amarone are the same local varieties used to make Valpolicella: mostly Corvina (the dominant component of any blend, ranging from 45%-95%), with smaller percentages of Rondinella, Molinara (now fading from use), and other varieties both local and international. Producers in Valpolicella have engaged in a “traditional versus modern” debate much like the one in Barolo, with most of the discussion centered on the wood vessels in which the wines are aged: In one camp are “traditional” producers who prefer larger, older wood vessels, which typically create a lighter-colored, more oxidative style of wine; the more “modern” vintners prefer the extra polish and deeper color imparted by newer, smaller (and often French) barrels. Regardless, what you get in Amarone is one of the most deeply extracted red wines on the planet: as the grapes wither during the drying process, they are mostly losing water, resulting in juice that is extra-concentrated. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBut here’s the most interesting thing about Amarone: appassimento creates a dramatic increase in sugar without a corresponding decrease in acidity. Some people perceive Amarone to be “sweet,” but in fact, the maximum amount of residual sugar allowed ranges from 12-16 grams\/liter, depending on the final alcohol content. This is not, in any technical sense, a sweet wine. The name “Amarone,” in fact, is derived from the Italian word \u003cem\u003eamaro\u003c\/em\u003e (“bitter”), as the style originated when a barrel of the original sweet wine of Valpolicella, known as \u003cem\u003erecioto\u003c\/em\u003e, fermented to dryness on its own.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhat you’re tasting when you taste an Amarone is not an excess of residual sugar (this wine contains just over 6 grams\/liter, making it quite dry by definition) but an abundance of fruit extract. There’s a glycerol richness that coats the palate and masks some of the tannins, lending it drinkability in its youth. In the glass, it’s an opaque purple\/ruby with magenta highlights at the rim, with heady aromas of black plum, blueberry compote, Chambord liqueur, resin, leather, baking spices, and chocolate. There’s a palpable viscosity on the full-bodied palate, nicely balanced by acidity and firm tannins. Whereas many modern Amarones skew almost Port-like in their intensity (despite \u003cu\u003enot\u003c\/u\u003e being fortified), this one stops well short of that; for me it falls in the all-important “main course-worthy” category, provided it’s a main course of adequate richness. Decant this wine a good 30 minutes before serving in large Bordeaux stems at a cool temperature (55-60 degrees). It’s a wine that needs something along the lines of braised short ribs to tame it, and ultimately, the best day to open it is probably a cold one this winter. This will warm you right up, without weighing you down. Enjoy!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044047926,"sku":"SOMM2210-FATT18VALPOCDLB-750","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/6da0ec37ac09d4efc4bd6add9dc22262.jpg?v=1686587977"},{"product_id":"somm2211-biond20bdc-750","title":"Ca' La Bionda, “Bianco del Casal”","description":"\u003cp\u003eSpeaking of a wine requiring an extra push (see this morning’s offer if you don’t know what I’m talking about), I’m tempted to type up this offer in ALL CAPS. That’s how hyped I am for Ca’ La Bionda’s “Bianco del Casal.” For so long, only a small handful of Italian white wines have been considered “world-class” by my sommelier peers. I tended to agree with them, but, as I’ve been insisting for a while now, Italian whites are very much on the rise. Bianco del Casal, a blend of Garganega and Trebbiano, is Exhibit A, and I’m not the only one who thinks so.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eEveryone on the SommSelect team was blown away by this wine, proclaiming it every inch as good as the many white Burgundies we were tasting at the same time. It is a dense, mineral, structured white that wouldn’t be out of place in Chassagne-Montrachet since it hails from similar clay\/limestone soils in the heart of the Valpolicella Classico. In terms of the grape varieties used and the location of the vineyards, the obvious analog would be Soave (the appellation right next door), but—and I’m sorry, Soave—that just doesn’t cut it. This is a white that ranks in Italy’s very top tier, alongside proven greats like Valentini’s Trebbiano, Villa Bucci’s Verdicchio, and Marisa Cuomo’s “Fiorduva.” There. I said it. I’m certain you will agree. There are less than 100 bottles in America...\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAlthough I already sang the praises of Ca’ La Bionda earlier today, I’ll repeat the vital stats: \u003cbr\u003eThe estate is headquartered in Marano, the epicenter of the Valpolicella Classico region. It was founded in 1902 by Pietro Castellani and is now run by the fourth generation of the same family, which includes brothers Alessandro (winemaker) and Nicola (viticulturist) Castellani. Their vineyards extend across 29 hectares of hillsides in the shadow of the Lessini Mountains, which are part of the eastern Alps (and form part of a natural border with the Trentino region). At the western edge of the Valpolicella Classico are the Adige River and Lake Garda, with vineyards spread over the hills of the Fumane, Marano, and Negrar Valleys, all of which run south to the Adige, which makes an abrupt turn east at Verona on its way to the Adriatic.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eFor their tiny-production “Bianco del Casal,” the Castellanis source old-vine Garganega and Trebbiano from the “Ravazzol” hillside, an unofficial cru in the Marano Valley. And while they don’t specify, the Trebbiano in question is likely Trebbiano di Soave, which is distinct from the Trebbiano d’Abruzzo of Valentini fame (Trebbiano di Soave is, in fact, genetically identical to Verdicchio). Only “free run” juice, the product of the gentlest possible pressing, is fermented in 228-liter French oak barrels, after which the wine ages in barrel, in contact with its fine lees, for 10 months.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe result is a white that is at once creamy\/textured and taut\/mineral (a description likely familiar to die-hard white Burgundy drinkers). In the glass, it displays a pale yellow-gold core moving to a silvery rim, with reductive and tantalizingly smoky aromas of yellow apple, Anjou pear, anise, white flowers, clotted cream, and wet rocks. It is a muscular, serious, high-impact white—medium-plus in body and spring-loaded with acidity. Serve it now and over the next five years (yes, it will absolutely improve with age, which is not something said often about Italian whites) in large Burgundy stems at 50 degrees. Pair it with some Venetian-style fried soft-shell crabs for maximum authenticity, and prepare to be blown away!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044080694,"sku":"SOMM2211-BIOND20BDC-750","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/ad238bcddbce8bf925cdc6cde3e66eb8.jpg?v=1686587913"},{"product_id":"somm2304-filippi20svemntsi-750","title":"Filippi, Soave Colli Scaligeri “Monteseroni”","description":"\u003cp\u003eEven as diehard devotees of Italian white wines, we never thought we’d say the following: You absolutely must experience this biodynamic Soave bombshell. The honest truth is that these Garganega-based wines rarely enter conversations about Italy’s finest whites. Ninety-nine percent of Soave is pleasant but forgettable. Filippi’s “Monteseroni” is the unforgettable 1%.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003ePerhaps such singular greatness is to be expected from a boundary-pushing producer like Filippo Filippi, farmer of the highest-elevation vineyards in the DOC and the first to be Certified Organic. Still, the masterful interplay between golden orchard fruit, enveloping texture, and bristling minerality in today’s 2020 “Monteseroni” caught us completely off guard. Frankly, it’s the best Soave we’ve tasted since opening our doors, not just a benchmark for the region but a dead serious white wine on any terms. Lightning has struck in Soave, and if our decade-long hunt for greatness here is any indication, it’ll be a long time before you see it again—unless it’s another bottling from Filippi. Enjoy!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eFilippo Filippi is a total outlier in Soave. Organic farming is still rare here in these volcanic hills, yet Filippo has been certified since 2007 and has taken further steps to become biodynamic. While his neighbors routinely rip up low-yielding old vines, he lovingly tends to Garganega vines now approaching 70 years old. A market-driven winemaker would clear every acre of his land to plant vineyards, but Filippo ensures that his vines are surrounded by native forest and green growth, improving biodiversity. Here in Soave, where so many producers are still content to turn out oceans of light, innocuous wines for nearby Verona, Filippo is that rare thing: a true artisan.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eFilippo can trace his roots in the Colli Scaligeri subzone of Soave back to the 1300s. Although the property had long contained vineyards, winemaking didn’t begin in earnest until the early 20th century. Filippo began bottling the family’s wine under his own name in 2003 and now bottles each of his vineyards separately. Today’s “Monteseroni” is his most prized site: This “mountain of wild roosters” perches at over 1,000 feet in elevation next to an old-growth oak forest. Here, Filippo’s Garganega, planted in the 1950s, faces due south, receiving full daytime sunlight before cooling drastically at night. Additionally, the vines are rooted in chalky limestone—rare in the Soave—which imbues them with more freshness and mineral verve. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAfter hand harvesting, Filippo presses the grapes long and slow, then ferments (including malo) with wild yeasts in stainless steel tanks. Further distinguishing himself from other Soave producers, he doesn’t bottle according to a set schedule, but only when he feels the wine has aged on its lees to full maturity. The 2020 saw 14 months with minimal lees stirring. It was bottled without filtration.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eTreat Filippo’s 2020 Soave “Monteseroni” as you would a great French white, cool but not ice cold. It pours a deep yellow with flecks of silver and gold, the nose unfurling into a wash of orchard fruit and rocks: quince, pear skin, bruised apricot, Granny Smith apple flesh, lemon oil, raw honey, and pulverized chalk minerality. Despite being only 11.5% alcohol and incredibly easy to drink, it’s also oozing with generous textures, the golden fruit flavors resonating on the finish. Think seriously great Vouvray if it were grown seaside and you’re close, but there’s a soulful, almost rustic quality here that sings loudly of the Veneto hills. I don’t know if I’d ever before been moved by a bottle of Soave, yet here we are. Do not miss this stuff!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044113462,"sku":"SOMM2304-FILIPPI20SVEMNTSI-750","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/364bbf172284a9a9d6a63cc3cdd73f49.jpg?v=1686587738"},{"product_id":"somm2106-pier19blanc-750","title":"Domaine Pieretti, Blanc Coteau du Cap Corse","description":"\u003cp\u003eLook at a map of the island of Corsica and you’ll see a nodule jutting out into the Mediterranean Sea at the northern end, kind of like an extra-long big toe on a left foot: That’s the Coteaux du Cap Corse, and yes, the wine grown there is as rare and wild as you’d expect it to be. There is a “Coteaux du Cap Corse” wine appellation, but it’s a tiny one, with only about 40 hectares of vines to its name. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eFourteen of those are farmed organically by the doggedly determined Lina Pieretti, and most of them spill down steeply toward the sea, whipped by winds and baked by sun—and yet the lively energy and evocative aromatics of this white, crafted from 100% Vermentino (a.k.a. Rolle), might have you thinking it hailed from someplace cold. But no, this is as Mediterranean as it gets, and Vermentino has demonstrated time and again that it can take the heat and still bring the cool, crisp flavors of the coast to the table. Much more than just a simple, salty quaffer, this textured, tension-filled white is going to move you, much as it did all of us. This was a bottle everyone in my office was fighting over, and one of the most eagerly anticipated offers of the season. If you’d like a one-way ticket to the Mediterranean, we’ve got it right here!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eNot only is Vermentino (often spelled Vermentinu in Corsica) well-adapted to rocky, poor soils and hot, arid conditions, Lina Venturi-Pieretti spares no expense to ensure her grapes retain vivid flavors, aromas, and crunchy acidity. That guarantee comes courtesy of a shipping container she transformed into a cold-storage room where all her grapes are kept immediately after hand-harvesting. Sometimes, these island whites can get downright tropical, but hers reliably exhibit a more electric, herbaceous, sea-kissed personality.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eOld vines also help. Domaine Pieretti was founded by Lina’s grandfather, but the family’s winemaking history in the area goes back farther than that. Lina took the reins of the estate in 1989, when it measured just three hectares, and has since grown her vineyard holdings to 14 hectares. Among these are the 25- to 30-year-old vines that supply this wine, which is 100% Vermentino(u) fermented and aged in stainless steel.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eWhile simple and straightforward in terms of its production, this wine offers up a layered texture and beautiful aromatics, wrapping everything up in a firm embrace of acidity. In the glass, it’s a medium yellow-gold with hints of green and silver, scents of wild sage, fennel, and mint layered over ripe fruit notes of green mango, white peach, green apple, wildflower honey, wet stones, and sea spray. It is medium-bodied, leaning toward medium-plus, feeling quite substantial on the palate yet lifted and lip-smackingly fresh. It is ready to enjoy now and over the next few years at 45-50 degrees in all-purpose stems, and as far as food pairings go, it’s impossible not to start rifling through cookbooks in search of inspiring preparations. While the wine would obviously be incredible with all manner of seafood, we loved the look of the attached veal recipe incorporating olives and sun-dried tomatoes. Wow! Enjoy!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044146230,"sku":"SOMM2106-PIER19BLANC-750","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/51c455d955a6d0cf2765d556fda0d469.jpg?v=1686587796"},{"product_id":"somm2204-ldox19brnc-750","title":"Ladeiras do Xil Gaba do Xil Branco, Valdeorras","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044277302,"sku":"SOMM2204-LDOX19BRNC-750","price":25.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2304-blc20navia-750","title":"Bodegas La Caña, Rías Baixas Albariño “Navia”","description":"\u003cp\u003eThe evolution of Rías Baixas Albariño from fun new discovery to world-class white wine has been something to behold. By now, SommSelect-ers have a clear idea of what Albariño is supposed to taste like, and if you’d like a current-release example of this variety and place at the peak of its expression, here’s an absolute banger from Bodegas La Caña.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMany of you know that one of our monthly clubs is a shipment of six concealed bottles to be tasted “blind,” and upon sampling this 2020, we unanimously agreed that this was a textbook Rías Baixas Albariño that needed to be featured in the “Blind 6”—the saline minerality, the slightly peachy fruit, the racy acidity, the elevated texture…this wine hits all the Albariño markers in grand style. Remarkably pure, exceedingly fresh, and unquestionably serious, this is the kind of “next level” Albariño we’re starting to see more regularly. Sourced from the region’s most prestigious subzone—Val do Salnés—and delivering off-the-charts value, this is a no-brainer for serious white wine aficionados!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough grown within eyeshot of the Atlantic, this is not some simple, salty, seaside quaffer but a wine of radiant energy, profound minerality, and gorgeous swells of citrus. There’s no doubt that it's Albariño, or from a coastal terroir, but there’s just far more profundity and spirit than we typically ascribe to such wines. That’s the Val do Salnés for you: The vineyards here are mere miles from the Atlantic Ocean, amid a network of streams that trickle over granite on their way to the sea. You pick up not just a “wet stone” minerality in the wine but a palpable salinity—literally the result of salty sea air collecting on the skins of the grapes.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBodegas La Caña was founded in 2008 by pioneering Spanish wine importer Jorge Ordoñez, who was the first to introduce Rías Baixas Albariño to the US market. But the historic property dates back much farther than that. Grapes for the La Caña wines come from 62 acres of plantings spread out among 40 different small plots, most of them planted in the 1970s and ’80s. The fruit is hand-harvested, whole-cluster pressed, and fermented in large wooden puncheons, in a nod to local tradition. The wine is then aged on its lees for 12 months, during which time it is subjected to regular \u003cem\u003ebâtonnage\u003c\/em\u003e (lees-stirring).\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis 2020 is a deliciously kindred spirit to French Muscadet wines from legendary cru vineyards such as “Clisson” and “Château Thébaud,” with a strikingly similar mix of leesy complexity, etched-from-stone-minerality, vibrant energy, and a telltale kiss of seaborne salinity. By contrast, many Albariños you encounter in the supermarket are crafted using selected yeasts and are pushed towards greater ripeness and sweetness, to suit the “international” palate. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s a glistening straw-gold in the glass with greenish highlights at the rim, displaying bright aromas of salted lemon, white peach, green mango, fresh green herbs, crushed rocks, sea salt, fresh cream, and chamomile tea. Medium-bodied and racy, with an oyster shell note that calls great Chablis to mind, it also displays an ever-so-slight phenolic bitterness, like well-steeped green tea, that is classic to the Albariño grape. It is powerful and focused and is clearly structured enough for aging, but why wait? Decant it about 10 minutes before serving in all-purpose white wine stems at 45-50 degrees. The pairing possibilities are practically limitless, with seafood being the logical first choice. Check out the attached recipe for grilled spot prawns with herbs and citrus and enjoy—this is a benchmark you’ll want to have in quantity, so don’t stop with one bottle!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044310070,"sku":"SOMM2304-BLC20NAVIA-750","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/61c2f12fd55c05f492d9d201bb764fa0.jpg?v=1686588220"},{"product_id":"somm2303-rafpala20louro-750","title":"Rafael Palacios, Godello “Louro”","description":"\u003cp\u003e“Palacios” is one of the most powerful surnames in Spanish wine, thanks to the pioneering work (and prolific procreation) of Don José Palacios Remondo, whose namesake winery in Rioja, founded in 1945, is one of that region’s lodestars. Many of Don José’s nine children went on to become accomplished winemakers themselves, including Rafael Palacios. His wines from the Godello grape rank among the most important whites coming out of Spain today.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003ePalacios has been called a “revolutionary” for embracing Godello, which still takes a back seat to Albariño as Galicia’s white variety of note, but it’s worth adding that this embrace is conditioned on the variety growing in a very specific part of the Valdeorras DO, at high elevations, in soils of decomposed granite. When he first hung out his shingle in 2004, Palacios identified the Val do Bibei, a rugged sub-zone of Valdeorras, as the ideal terroir to bring out the best in Godello. Historically, Godello has been known to produce reliably juicy, tasty whites, not the kind of structured, layered, mineral-etched beauties that are the Palacios signature. Today’s “Louro” is his modestly priced, “entry-level” Godello, yet it’ll blow away countless Spanish and French wines costing twice as much. This is way more than quaffable—this is serious, critically acclaimed white wine, farmed and crafted in the most skillful manner possible. We are truly blessed to be able to acquire some at this price!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eLike many of the best wines coming out of Galicia these days, the Rafael Palacios lineup is about renewal and revival. The steep, cavernous river valleys of Galicia, of which Valdeorras (“valley of gold”) is one, are not easy places to grow grapes. Vineyards across Galicia were abandoned en masse because there wasn’t anyone available to work them anymore. Intrepid winemakers like Palacios were convinced that the terroir of Galicia was worth the investment and the work: He assembled a collection of vineyards methodically, cobbling together 32 different parcels totaling about 24 hectares. These sites are all clustered around the hamlet of O Bolo, high above the Bibei River at elevations of 600-740 meters. At these elevations, vineyard soils are dominated by sandy decomposed granite, which Palacios believes is the secret sauce behind great Godello (go-DAY-yo).\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Louro” is the Valdeorras Godello equivalent of a village-level Burgundy (after which you climb the ladder to the old-vine “As Sortes” and then to rarefied single-vineyard bottlings such as “Sorte Antiga” and “O Soro,” the latter of which received 100 points from the \u003cem\u003eWine Advocate\u003c\/em\u003e). The full name of the entry-level wine is Louro do Bolo, and it comes from younger parcels around O Bolo (they’re “only” about 25 years old on average); fermentation is carried out spontaneously in 35-hectoliter oak \u003cem\u003efoudres\u003c\/em\u003e, and the finished wine ages in those same casks, on its fine lees, for about four months before bottling.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIf you’ve ever tasted Godello before (and are perhaps expecting something fleshier and more tropical), this wine is a full reset—more taut and mineral than what’s typical for the variety, but still blessed with ample fruit and glycerin-rich texture. In the glass, it displays a pale straw-gold core with green reflections on the rim. Aromas are assertive and complex—not unlike a generous Sancerre—with notes of yellow apple, green melon, lime leaf, green papaya, lemon oil, white wildflowers, wet herbs, a touch of stirred lees, and crushed stones. It is medium-plus in body, with a brilliant combination of lift and viscosity. The balance of extract and acidity\/minerality is just impeccable, especially at this price, and the pairing possibilities are endless. Serve it in large all-purpose stems or even red Burgundy bowls to unleash its full potential, allowing the temperature to climb to around 50 degrees. When seafood is on the menu, look no further. Enjoy!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044342838,"sku":"SOMM2303-RAFPALA20LOURO-750","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/1a3402e2292117e52205a5a940152e49.jpg?v=1686588223"},{"product_id":"somm2204-rosner20grun-1000","title":"Stefan Rosner, Grüner Veltliner “Hauswein” LITER","description":"\u003cp\u003eCould this be the market’s finest supersized bottling of organic Grüner Veltliner? We’ve been saying that since the very first release hit our shores two years ago, but a few things have changed since then: retailers across the nation now echo our sentiment; it’s received a gorgeous new label design; and this freshly bottled parcel is even more thirst-quenching!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eCrafted by the generations- and centuries-deep Rosner family in the village of Langenlois, this humble Kamptal estate naturally farms their valuable trove of raw material in the midst of legends like Bründlymayer, Hirsch, Loimer, Edelbauer, and Weszeli. Although these producers exist at the uppermost tier of Austria’s booming wine landscape, when it comes to value per dollar, I’m looking right past them and focusing all of my energy on Stefan Rosner’s massive “Hauswein” bottling. How could you not? An organic liter of classically styled Grüner from one of the world’s elite wine-growing regions is incredible. And when it can be had for just over $20, it’s simply astounding. If somehow, despite all of our exhortations over the years, you’re unfamiliar with the crystalline brilliance of Grüner as grown in loess soils, let Rosner’s deeply refreshing 1L bottling be your guiding force and revelatory moment. Go big on this one! \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eGiven the lineup of superstar producers I listed above, it may be redundant to say that Kamptal is home to many of my all-time favorite Grüners which manifest the same emotional response as the great wines of Wachau and Kremstal. To us, today’s liter is one of those essential bottlings, fundamental to one’s understanding of the dazzling mineral presence and sheer deliciousness of Grüner Veltliner. And who better to show you than a family estate that has been in the same hands since 1897 (from the same cellar, too!). As for their current landscape of wine, it wouldn’t be possible without father-son team Norbert and Stefan Rosner, the latter of which recently came on board after completing degrees in both business and enology. It’s no stretch to say that Stefan is a rapidly rising star on the already-buzzing Austrian wine scene. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eStefan notes that “our vineyards are free from chemical fertilizers and herbicides due to the great work of my father for more than a decade now (Certified Organic since 2010). It is important for me to also pursue a more natural approach during processing and fermenting of the wines.” And those philosophies are evident in today’s liter of Grüner Veltliner. Although labeled as a generic “\u003cem\u003elandwein\u003c\/em\u003e,” this is anything but as it is a masterful blend of their premier, organically farmed vineyard sites, presumably from the 2021 vintage. In the winery, it’s all about a quick, natural process: unmanipulated fermentation and a brief stainless steel maturation on lees. This parcel is the most recent bottling from Rosner, arriving stateside just last month.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThere’s no need to do a deep dive on tasting notes here, nor is there a reason to explore every nuanced aroma: Stefan Rosner’s liter of Grüner is just damned delicious and thirst-quenching, all while retaining the hallmarks of this über-classic Austrian grape. It cascades out of the bottle with unrivaled freshness and a dazzling mixture of zesty citrus, light spice, damp white flowers, arugula, white pepper, and beautifully ripe green apple. This is unequivocally pure, deeply refreshing Grüner Veltliner at a price that belies common sense. Plus, with organic grapes, moderate alcohol, and an unadulterated process in the cellar, it’s also a liberating, guilt-free drinking experience! Pour into all-purpose stems around 45 degrees and make sure all of your age-appropriate family members are in attendance—when liters are on the table, there’s always enough to go around! Cheers!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044375606,"sku":"SOMM2204-ROSNER20GRUN-1000","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/8de8d786cc179f378fa5aadfc99b3e1b.jpg?v=1686587962"},{"product_id":"somm2107-gobelnvtrad-750","title":"Schloss Gobelsburg, Tradition “Cuvée 50 Years”","description":"\u003cp\u003eI don’t think we’ve ever re-offered a wine this quickly before. Generally, when something this rare and one-of-a-kind sells out, we spend the following days emailing bad news to those who came up empty-handed. That’s what happened seven weeks ago when first offering this, and then, just recently, we were thunderstruck to learn a smaller parcel had slipped overseas. For those who missed out the first time, read on to discover how legendary Schloss Gobelsburg released one of the most unique and painstakingly crafted bottlings we’ve ever encountered.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eTo commemorate their \u003cstrong\u003e850th anniversary,\u003c\/strong\u003e they meticulously blended together nine unique grape varieties and 31 vintages spanning 1970 to 2017 from their back-vintage library and battery of cask-aged wines. Just think about that for a moment: A world-class producer (“Top 100 Winery”; “World’s Best Vineyards”) that’s been growing grapes in the sample locale for 85 decades, and five of those have been blended into a single bottle of wine. If sagas could be experienced in liquid form, today’s “Cuvée 50 Years” would be a shining example. If you can, please secure this jaw-dropping and tightly allocated piece of history. We won’t be getting another shot at it.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eSchloss Gobelsburg is just one of those properties that make you stand back in awe: The Zwettl Monastery secured their first piece of grape-growing land in 1171, but the Gobelsburg castle that overlooks them dates back even further! From the time the monks were gifted these vines up until the 1700s, great change occurred here: a mixed bag of no less than 19 different families called the estate\/castle home; they weathered immense financial duress; and they merged with another winery. Despite all this, Schloss Gobelsburg was considered one of the finest wine estates in Austria. However, due to both World Wars and Soviet occupation, it all fell into a state of disrepair. After the wars, it was Father Bertrand Baumann who restored Schloss Gobelsburg to its former glory, and, as of 1996, the property was acquired from the monks by Michael Moosbrugger and Willi Bründlmayer.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThere are nine grape varieties in this special, one-time “Heritage” \u003cem\u003ecuvée\u003c\/em\u003e (Grüner Veltliner, Riesling, Sylvaner, Sauvignon, Müller-Thurgau, Welschriesling, Muskat Ottonel, Traminer, Muskateller), and below you’ll see the 31 vintages that were incorporated in the final blend. Note that all vintages prior to 2000 had been bottled long ago, so they were gently uncorked in 2020, quality-checked, and then transferred into oak casks. The younger wines were already aging in casks. Following an untold number of tasting trials, the final blend was concocted and bottled in early 2021. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eThe ’70s (11% of the blend)\u003c\/strong\u003e\u003cbr\u003e1970, 1971, 1973, 1974, 1977, 1979\u003cbr\u003e\u003cstrong\u003eThe ’80s (12% of the blend)\u003c\/strong\u003e\u003cbr\u003e1980, 1981, 1982, 1983, 1984, 1986, 1987, 1989\u003cbr\u003e\u003cstrong\u003eThe ’90s (7% of the blend)\u003c\/strong\u003e\u003cbr\u003e1991, 1993, 1994, 1996, 1998, 1999\u003cbr\u003e\u003cstrong\u003eThe ’00s (37% of the blend)\u003c\/strong\u003e\u003cbr\u003e2000, 2002, 2003, 2004, 2005, 2007, 2009\u003cbr\u003e\u003cstrong\u003eThe ’10s (33% of the blend)\u003c\/strong\u003e\u003cbr\u003e2011, 2013, 2014, 2017\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eRegrettably, we were unable to taste a bottle because these wines are so limited and had to be bought on pre-arrival. However, Michael Moosbrugger’s tasting notes are below: \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cem\u003e“Wine composed from vintages spanning the past fifty years is anything but common – quite out-of-the-ordinary, in fact. A wine of this sort invites many \u0026amp; various expectations. The colour does not tend toward green or orange, but rather shows a bright golden tone. Lifting the glass to the nose, a gentle bouquet reaches forth, somewhat difficult to identify. Is it Riesling? Might it be Grüner or Sylvaner; perhaps a hint of Sauvignon? A bit of each, actually. Tasting the wine, on the palate it expresses a mixture of substance and ease that is typical of Danube wines. Good structural acidity, medium alcohol content and a long, persistent finish: these are not the characteristics of a mere show-off, but add up to a wine that inspires great enjoyment for its subtle essence and effortless appeal. This is a very special wine for us, one that is worthy to represent 850 years of Austrian wine culture.”\u003c\/em\u003e \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044408374,"sku":"SOMM2107-GOBELNVTRAD-750","price":179.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/6560b11c819fa015e0bf9759b4768b49.jpg?v=1686587885"},{"product_id":"somm2204-cast19finca-750","title":"Casa Castillo, 'Vino de Finca', Jumilla","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044441142,"sku":"SOMM2204-CAST19FINCA-750","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/1396b4014f858a577009898c49669a70.jpg?v=1686587764"},{"product_id":"somm2207-munt15sel-750","title":"Munt Roca, Priorat “Selecció”","description":"\u003cp\u003eUpon tasting Munt Roca’s 2015 “Selecció,” you’d be forgiven for thinking it came with a price lofty enough to relegate it to “special occasion” status. It is, after all, from the Spanish DOQ of Priorat, where elite properties and century-old vines pepper one of the world’s most forbidding landscapes, squeezing out meager amounts of highly coveted juice. In the glass, impressive pedigree and terroir are authenticated by way of ripe black and blue fruits, smoky minerality, and a fantastically lush palate.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eBut if you hadn’t already guessed, the twist here is that today’s premium offer \u003cem\u003edoesn’t\u003c\/em\u003e cost an arm and a leg. In fact, at $38 per bottle, it’s among the best values you’ll come across in Priorat! “Selecció” is a direct injection of pure, glossy luxury—with age!—yet it’s affordable enough to pop any night of the week. If Super Tuscans, Napa Cabs, and Châteauneufs are in your wheelhouse (or perhaps they would be if pricing wasn’t prohibitive), then Munt Roca’s Priorat is a must-try. Stock up, and revel in the quality of blue-chip bottles without the blue-chip price tag!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eViticulture has been practiced in Priorat since at least the 12th century when Carthusian monks first brought vines to the region. But it was really in the 1990s that Priorat entered the spotlight, as wines like Clos Mogador made a splash with international critics and attracted a bevy of global investment in the region.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003ePriorat is, in a word, extreme. Located in the far northeastern corner of Spain, a short drive from Barcelona, the vineyards here compete with places like the Douro and Côte-Rôtie for the title of “most imposing landscape.” It seems to have every extreme: extreme heat, extreme altitude, extreme wind, which makes the vines struggle in the \u003cstrong\u003eextremely\u003c\/strong\u003e nutrient-poor slate soils known as \u003cem\u003ellicorella\u003c\/em\u003e. All this combines to produce richly concentrated fruit and some of the most powerful wines in the world. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eBut if one thing separates great Priorat producers from the merely good, it’s their ability to capture freshness and refinement to match the region’s inherent power. Munt Roca is one such producer. “Selecció” is something like the wine equivalent of an NFL lineman: imposingly big but also shockingly nimble. The three varieties—60% Grenache and an even split between Cabernet Sauvignon and Syrah—are fermented separately but come together to form a whole whose seamlessness is a marvel. And at almost seven years of age, “Selecció” is just beginning to really show what it can do.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003ePoured into a Bordeaux stem at 60 degrees, the power and precision of “Selecció” is a sight to behold. In the glass, it’s an opaque inky purple with hints of ruby, and the nose pours forth with intoxicating perfume. It exudes cherry liqueur, crushed raspberry, black cherry jam, candied plum, dried violets, tobacco, old leather, cedar, smoke, and a delicate undercurrent of saline minerality. The palate is a masterclass in balance, an unabashedly full body married to finely grained, mouth-coating tannins and a juicy wick of acidity. Luxurious and opulent but never heavy, the level of breed and class that’s on display here is simply shocking. It’s drinking absolutely perfectly now and I can’t wait to see where it goes over the next decade. Grab a six-pack and come along for the ride!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044473910,"sku":"SOMM2207-MUNT15SEL-750","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/ea9b81c8e81f839361055815544eac01.jpg?v=1686587699"},{"product_id":"somm2304-pie17ccfior-750","title":"Piemaggio, Chianti Classico “Le Fioraie”","description":"\u003cp\u003ePiemaggio is a small property just outside Castellina in Chianti, toward the southern (Siena) end of the Chianti Classico DOCG zone. Their 12 hectares of vineyards are on south- and southwest-facing slopes in the hamlet of Fioraie (thus the wine’s name, which means “the flower-sellers”), with the classic mix of \u003cem\u003egalestro\u003c\/em\u003e and \u003cem\u003ealbarese\u003c\/em\u003e marls (\u003cem\u003egalestro\u003c\/em\u003e contains more sandstone, \u003cem\u003ealbarese\u003c\/em\u003e more limestone). Piemaggio is an estate dating to the 12th century (such historic places are around every corner in the Chianti Classico), with ruins of many of its original buildings still on site. Within the bucolic setting the wines are crafted in a relatively ‘modern’ way, with fermentation taking place in stainless steel vats and aging done in a combination of cement vats and French oak barrels of varying capacity. This 2017 spent a total of 18 months aging in cement and barrel (a mixture of 5- and 25-hectoliter liter casks), then 3 months in bottle before its initial release. Having spent more time in bottle still, this 2015 has knit together beautifully—the youthful sharp edges of Sangiovese have been sanded down and the oak has had a chance to integrate, resulting in a deep, soulful, smooth-textured red with all of its components in terrific balance.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044506678,"sku":"SOMM2304-PIE17CCFIOR-750","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/09c9aac91700b39c5be4ad59f1a60567.jpg?v=1686588241"},{"product_id":"is2210-lisini17-750","title":"Lisini, Brunello di Montalcino DOCG","description":"\u003cp\u003eMUSIC ANALOGY ALERT: Lisini Brunello di Montalcino is the wine world’s answer to a timeless album, like the Rolling Stones’ “Let it Bleed” or Miles Davis’ “Kind of Blue.” No matter how many times you revisit it, you’ll never grow tired of it—it’s just that good. Having long believed that one could assemble a cellar full of impeccable, long-aging wines without ever spending more than $100 a bottle, I submit Lisini today as one of a handful of must-have Brunellos for anyone who’s serious about Sangiovese (and not just label-chasing).\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAlthough Brunello di Montalcino is billed as one of the world’s most age-worthy red wines, the reality is that very few—and especially not the chunky, ‘modern’ styles that were all the rage in the ’90s and 2000s—actually deliver in their old age. Lisini delivers. I saw it time and again during my career in restaurants: the wines capture the nerve and woodsy perfume of the Sangiovese grape and are aged in large Slavonian oak casks, leaving the more extracted, chocolatey, “international” style to others. Best of all, the blazing heat and dryness of 2017 didn’t keep Lisini from once again delivering a fresh, balanced, beautifully “classic” Brunello. That’s what great producers do!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eLike some of the other old-school Montalcino stalwarts we’ve featured here, Lisini was one of about 20 founding members of the Brunello di Montalcino \u003cem\u003econsorzio\u003c\/em\u003e (producers’ association), which was created in 1967. Elina Lisini, who ran the estate for decades before her passing in 2009, was the first (and only!) female president of the \u003cem\u003econsorzio\u003c\/em\u003e, in 1970, working with estate vineyards that were first planted in the 1930s. The property, which covers about 150 hectares of land in total, is located in the southwest corner of the Montalcino DOCG, near the hamlet of Sant’Angelo in Colle; the 24 hectares of vineyards open up toward the south, as is typical here on Montalcino’s “back slope,” yet while conventional wisdom says that wines from this part of the zone skew richer and burlier, Lisini’s perfumed, fine-tuned wines have always defied that characterization (much like those of Soldera and Poggio di Sotto, which are also on Montalcino’s south side).\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eLisini’s current winemaker, Filippo Paoletti, worked not only with longtime consulting enologist Franco Bernabei (whose many famous collaborations also include Felsina and Fontodi) but with the late Giulio Gambelli, a legendary Sangiovese specialist who worked with Lisini for a time (not to mention Soldera and Montevertine). Today’s wine is sourced from vineyards reaching to altitudes of 350 meters, with marly clay soils, and is aged in Slavonian oak casks ranging in size from 20 to 50 hectoliters. It spends a rather long time in those casks (42 months) before bottling, then undergoes further aging in bottle before release, so even though this 2015 is the “current” edition of this wine, it has already undergone a significant amount of aging.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIn past Lisini offers, I’ve compared it to a full-bodied Gevrey-Chambertin, which I’d amend to “very full-bodied” in the 2017 vintage—there’s lots of saturated black cherry fruit accented by pronounced mineral and underbrush notes. In the glass, it’s a deep, opaque garnet red moving to pink at the rim, with heady aromas of dark woodland berries, black cherry, plum skin, bay leaf, grilled meat, oiled leather, and lots of smoky underbrush. Within the world of Brunello di Montalcino, it would rank as medium-plus in body, with terrific freshness and, most important of all, great balance. Decant this wine 30-60 minutes before enjoying in Bordeaux stems at 60 degrees, both now and in 10 years (like 2015, ’17 is an earlier-drinking vintage). There’s a lot of delicious, refined drinking ahead of this wine, so get yourself cooking and pulling some corks. You’ll be hard-pressed to find another “collectible” at this price point that brings so much to the table. Enjoy!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044539446,"sku":"IS2210-LISINI17-750","price":65.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/48054e076dcbf60843bf65f765704d25.jpg?v=1686588244"},{"product_id":"somm2302-fico19grano-750","title":"Ficomontanino, “Granomelo” Toscana Rosso","description":"\u003cp\u003eToday’s beautiful Tuscan red represents a big generational shift happening across the wine world—a shift away from chemical farming and heavy-handed winemaking. The young proprietor of Ficomontanino, Maria Sole Giannelli, is the product of Slow Food’s University of Culinary Arts in Piedmont, and, like so many of her contemporaries, she comes to winemaking having read Rudolf Steiner and Masanobu Fukuoka, eager to “grow” wine rather than “make” it. Believe me, we’re all the better for it. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eWhat Ficomontanino’s “Granomelo” demonstrates is that natural winemaking can also yield clean, pure, complex wine. Working with old vines near Chiusi, a town near the Umbria border not far from Montepulciano, Maria Sole is crafting wines not just with the right intentions but the right results: Granomelo is a beautifully perfumed, 100% Sangiovese wine from high-elevation sites in Chiusi, and I suspect its packaging in a Burgundy bottle is no accident; much as I think of Sangiovese as Italy’s answer to Burgundian Pinot Noir, the amount of bottled evidence to support that assertion remains relatively scarce. Finding enough sweet black cherry fruit to offset the underbrush-y savor is always the challenge, but Granomelo was up to the task in 2019. This is a delicious and deeply serious wine that is poised to make major waves—consider yourselves among the earliest adopters!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eFicomontanino (“little fig mountain”) is the kind of earnest, farmstead-style operation that is, thankfully, becoming ever-more-trendy these days. In 2014, following wine apprenticeships in Piedmont, Maria Sole began reviving and transforming a farm her grandfather first acquired in the 1960s. Located in the southeastern reaches of Tuscany, the estate includes 12 hectares of vineyards, most of them planted by Maria Sole’s grandfather more than 40 years ago on south-facing slopes reaching to elevations of 350 meters. Since taking the reins, Maria Sole introduced organic and biodynamic agricultural practices, seeking to create a self-sustaining ecosystem on the property. Her all-natural approach to viticulture is echoed in the cellar, where wines are fermented spontaneously on ambient yeasts and treated with the smallest possible addition of sulfur at bottling.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eGranomelo is named, in a way, for a “cru” vineyard on the property called “Melogranino” (a diminutive of the Italian word for pomegranate). It’s a south-facing site with vines rooted in sandy clay and silt. Sangiovese from this vineyard is spontaneously (and slowly) fermented in clay amphorae, during which the juice is macerated with skins (and some stems) for about two months. Aging is carried out in glass demijohns rather than barrels, allowing the emphasis to remain on resonant fruit and profound minerality.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eUnder 100 cases of Granomelo were produced, and it displays broader, deeper dimensions than the entry-level “Bulgarelli” bottling from Ficomontanino. Nevertheless, it contains a high-toned, high-energy personality. A resonant chord of black cherry, pomegranate (yes, I know, suggestible…), red currant, cranberry, bay leaf, warm spices, and an extinguished-campfire quality I always associate with Sangiovese. There’s plenty of juicy fruit on the mid-palate but also the tension, smoke, and grip that characterizes a proper Sangiovese wine. Decant this at least 30 minutes before serving in Burgundy stems and pair it with something rustic and unmistakably Tuscan like \u003cem\u003eribollita or pappa al pomodoro\u003c\/em\u003e. As I wrote previously about Maria Sole Giannelli, she is a winemaker to watch. Here’s your chance to say, “I knew her when…”\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044572214,"sku":"SOMM2302-FICO19GRANO-750","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/20d3b3eee6bf296a090d6f4001caf052.jpg?v=1686588253"},{"product_id":"somm2304-ltre20rosso-750","title":"Azienda Agricola La Torre, Rosso di Montalcino","description":"\u003cp\u003eThis is blue-chip wine, plain and simple. According to law, Rosso di Montalcino can be released after one year (compared to five for Brunello). As such, most Rosso you encounter will have spent about six months in barrel, if at all. Larger estates are likely to include fruit from their younger plantings in their Rosso di Montalcino bottlings. Rosso is, by design, meant to be a fresher, lighter, “younger-drinking” style of wine, and, in comparison to the estate’s Brunello, La Torre’s is—but compared to most other Rossos, it’s a major step up. For one thing, it spends 18 months in barrel (mostly 25-hectoliter French casks). For another, La Torre’s vineyards, in the high-elevation hamlet of La Sesta on Montalcino’s south slope, have an average age of 40 years.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIt’s a question of scale, and at this scale, everything La Torre does feels handmade and carefully considered. Releasing only about 1,000 cases of Brunello di Montalcino in any given vintage, La Torre has been a regional benchmark since its first vintage was released in 1982. Owned by the Anania family, who originally purchased the property in 1976, the estate includes just 5.6 hectares of vineyards, which face south and southwest and sit at some of the highest elevations in Montalcino. Soils are the classic mix of limestone-infused marl mixed with clay. When I think of La Torre, I think of wines that are powerful and structured without going overboard—wines with a firm backbone to support all the heady flavors they put forth.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIn 2020, La Torre scored a towering home run with their Rosso, outhitting many Brunellos I’ve tasted this year. It is a powerful rendition, polished and structured, and will continue to evolve in a positive direction for years to come. In the glass, it’s a deep garnet with hints of red\/orange at the rim, and the aromatics are a textbook Tuscan melding of red and black cherry, black plum, cedar, tomato leaf, grill char, saddle leather, and a hint of bitter chocolate. It has depth and some palate-coating richness checked by Sangiovese’s brisk acidity and firm, but moderate, tannins. Decant it about 30 minutes before serving in large Bordeaux stems at 60 degrees. As a pairing, I’m re-publishing a Tuscan burger recipe I posted with some previous La Torre offers. This is the “high-low” wine-and-food pairing in full effect! Enjoy!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044604982,"sku":"SOMM2304-LTRE20ROSSO-750","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/687b901ffcebe9c932abb0cb19830300.jpg?v=1686588250"},{"product_id":"somm2303-pie17bdm-750","title":"Pietroso, Brunello di Montalcino","description":"\u003cp\u003eIt’s way too soon to be giving out “Wine of the Year” awards, but Pietroso’s 2017 Brunello di Montalcino is on my shortlist. The consensus reaction it received here, complete with oohs and ahhs and arguments over who got to take it home (me!), was that it was the best Brunello we’ve tasted this year—and, while there’s still lots of the year left, it’s hard to imagine another toppling it from its throne.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIt is bold, ripe, and tantalizingly open-knit in its youth (thanks to the exceptionally hot, dry 2017 vintage in Montalcino), and yet it has energy, varietal precision, and structure for aging. That’s no small feat these days—crafting a “big” wine that is also lively and drinkable, as opposed to blowsy and punishingly alcoholic. I admitted in past offers that I’m a bandwagon fan of this estate—my first taste of Pietroso was just a few vintages ago—but better late than never, right? The reason I’ve jumped on the Pietroso train so enthusiastically is because theirs is the kind of woodsy, angular, perfumed style of Sangiovese I strongly prefer. I don’t want a dark, chunky Bordeaux wannabe—I want a lithe, smoky Brunello that’s powerful and full of tension as well. Pietroso delivers that, and in 2017 they tacked on lots of texture and luscious black cherry fruit. It’s a knockout, and a shrewd fine-wine investment to boot!\u003c\/p\u003e\u003cbr\u003e\u003cdiv\u003e\u003c\/div\u003e\u003cbr\u003e\u003cp\u003ePietroso is a true jewel box property, with just 13 acres of vineyards across three parcels, on the western slopes of the Montalcino hill. Located just minutes outside the town of Montalcino proper, the original Pietroso vineyard covered just one hectare and was farmed by Domenico Berni, who originally made wines for home consumption but began releasing commercially in the mid-1970s. Today, Berni’s grand-nephew, Gianni Pignattai, runs the property (expanded slightly, to just over five hectares), with his wife and family. Their vineyards are planted exclusively to Sangiovese, at altitudes ranging from 350-450 meters above sea level, and the vines used for Brunello average 30 years of age.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAs is clear once the wine is poured, this is unmistakably old-school Brunello—it has the medium garnet hue one should expect from the Sangiovese grape, not the inkier cast some modern Brunellos display (usually from aging in smaller, newer oak barrels). That said, it is not “old-school” in the sense of being funky or flawed; this is squeaky clean and beautifully perfumed, with a delicate kiss of oak spice complementing the lusciously ripe fruit. This wine spends eight months in used, French oak \u003cem\u003etonneaux\u003c\/em\u003e before being transferred to larger, 32-hectoliter Slavonian oak \u003cem\u003ebotti\u003c\/em\u003e for an additional 30 months. This is followed, of course, by a required period of bottle aging before release.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThis 2017 displays a deep garnet\/black core moving to a pink\/orange rim, with perfumed aromas of red and black cherry, currants, blackberry, black plum, anise, rose petals, underbrush, aromatic herbs, and sandalwood spice. It is fuller-bodied than the previous releases we’ve showcased, with a little more heft on the mid-palate balanced by plenty of freshness and wonderfully fine-grained tannins. With 30-60 minutes in a decanter, it is uncompromisingly delicious to drink now, but it is also a surprisingly balanced wine, given the vintage conditions (a good sign for aging). Serve it in Bordeaux stems at 60 degrees with a beautiful ribeye steak, some duck confit, or, on the vegetarian side, pasta with wild mushrooms or risotto with white (or black) truffles. Come summer, elevate your burger game with a cool bottle of this at hand—that’s what cookout dreams are made of. Cheers!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733044637750,"sku":"SOMM2303-PIE17BDM-750","price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/6ab0e36273fafbc92e0d7a5372471e7a.jpg?v=1686588273"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/collections\/Saint_Emilion_Bordeaux_2_7a850ff0-1df9-4352-8d61-338085bdd438.jpg?v=1770770600","url":"https:\/\/sommselect.com\/collections\/old-world-collection.oembed?page=12","provider":"SommSelect","version":"1.0","type":"link"}