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Loveblock Sauvignon Blanc 2019

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Loveblock Sauvignon Blanc 2019 750ml

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Loveblock is the project of husband and wife team, Kim and Erica Crawford. After selling their enormously popular brand Kim Crawford, they forged ahead with this organic vineyard in Marlborough, believing deeply in embracing a natural life and protecting the environment. Kim is the winemaker and has fashioned a deliciously pure and balanced Sauvignon with white peach, fig and herb notes in the nose and mouth. This will pair particularly well with sushi and sashimi, lemon grass-accented Asian fare, green salads and crispy asparagus dishes.

Category	White Wine
Varietals	Sauvignon Blanc Pinot Gris
Region	New Zealand, Marlborough, Awatere Valley
Brand	Loveblock
Alcohol/vol	13.4%

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Wine EnthusiastCurrently this vintage of Loveblock is ultrayoung, with what feels like a fair whack of sulfur overlaying the fruit. Peach, tropical fruit and honeysuckle are there, along with a flicker of something herbal. The palate is creamy with nicely balanced acidity and a bitter note on the finish.

Christina Pickard, May 1, 2020

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Lyrarakis Voila Assyrtiko 2019 750ml

Lyrarakis Voila Assyrtiko 2019 750ml

This tastes like s ummer in a bottle with its thirst quenching style, but we will drink it all year long now that it is here in the U.S.! Made of 100% Assyrtiko from dry-farmed vineyards located in the area of Vóila, in the eastern part of Crête, at 580 meters above sea level. The soil is composed of loam and the grapes are hand-harvested then fermented on the skins for 16 hours at 12C (53F). Slow fermentation (around 2 weeks) in stainless steel tanks follows. Serve with all kinds of seafood, white meat cooked with lemon and oregano, goat and sheep's milk cheeses, salads or on its own as an impeccable aperitif. This wine is part of the Lyrarakis family's Single Area series, which highlights the place where each wine is grown. The Lyrarakis Estate was founded in 1966 by brothers Manolis and Sotiris Lyrarakis. It is surrounded by the Lassithi mountains and focuses on rare local varieties and single variety wines. The Lyrarakis family is credited with the revival of two ancient white Cretan varieties, Dafni and Plyto while a third “vineyard treasure”, the indigenous Melissaki, was also recently added to their credit. Indigenous reds such as Kotsifali and Mandilari are highlights at the estate, as well as Syrah, Merlot and Cabernet Sauvignon, for which the great Symbolo is produced (also in stock at the Bottle Shop). The winery is situated in one of the most noteworthy vineyard regions of Crete, namely at Alagni, Heraklion, the most mountainous village of the appellation area (AOC) of PEZA. The company only started bottling wines under the Lyrarakis name in the early nineties, and 1992 was the first vintage. Today, the company is managed by the second generation: Bart (CEO and now good friend of the Bottle Shop), George (Chairman) and Manolis (viticulturalist). The estate vineyards spread over 14 hectares, at an average altitude of 550 meters. The soil is composed of gravel and limestone.

bot93

$22.99 $20.69

Lyrarakis Mandilari Plakoura Vineyard Oak Aged Red 2017 750ml

Lyrarakis Mandilari Plakoura Vineyard Oak Aged Red 2017 750ml

This is a beautiful, balanced, refined Greek red made of 100% Mandilari, an indigenous ancient greek variety. The rare low-yielding Plakoura vineyard is the equivalent of a premier cru, with a slope at 500 meters. This high altitude, with sandy, stony soils breeds complex red wines. The head-trained pruning in combination with the north-east exposure of the vineyard and plenty of sunshine, ensures that the grapes reach optimum ripeness at the time of harvest. Very thorough cultivation helps the Lyrarakis family achieve extremely low yields, succeeding in crafting a very concentrated wine with a deep red color and an excellent structure, which will age for a long time. The Lyrarakis Estate was founded in 1966 by brothers Manolis and Sotiris Lyrarakis. It is surrounded by the Lassithi mountains and focuses on rare local varieties and single variety wines. The Lyrarakis family is credited with the revival of two ancient white Cretan varieties, Dafni and Plyto while a third “vineyard treasure”, the indigenous Melissaki, was also recently added to their credit. Indigenous reds such as Kotsifali and Mandilari are highlights at the estate, as well as Syrah, Merlot and Cabernet Sauvignon, for which the great Symbolo is produced (also in stock at the Bottle Shop). The winery is situated in one of the most noteworthy vineyard regions of Crete, namely at Alagni, Heraklion, the most mountainous village of the appellation area (AOC) of PEZA. The company only started bottling wines under the Lyrarakis name in the early nineties, and 1992 was the first vintage. Today, the company is managed by the second generation: Bart (CEO and now good friend of the Bottle Shop), George (Chairman) and Manolis (viticulturalist). The estate vineyards spread over 14 hectares, at an average altitude of 550 meters. The soil is composed of gravel and limestone.

$29.99 $26.99

Pursued by Bear Bear Cub Red Blend 2016 750ml

Pursued by Bear Bear Cub Red Blend 2016 750ml

The debut release of Bear Cub Red from Kyle MacLachlan in Washington State, is a Cabernet Sauvignon-dominated blend with Merlot and Syrah. Grapes are selected from eight distinct vineyards, including sites located in the Horse Heaven Hills, Wahluke Slope, Red Mountain and Walla Walla Valley. The grapes are hand-pruned throughout the growing season, and hand-harvested in the fall. The Cabernet and Merlot grapes are whole-berry pressed, then gently fermented and aged in tight grain French oak barrels with thick staves to allow the fruit and oak to integrate slowly. Syrah, aged in 600L Taransaud puncheons, adds richness and depth to the mid-palate. Aged for 28 months in barrel and 3 months in bottle prior to release. Black cherry and cola, with hints of vanilla bean and shaved cocoa, fill the glass. Soft and lush on the midpalate, inviting dark fruit flavors, notably wild blackberry, blueberry pie and cassis, linger across a silky finish. Actor and Yakima native Kyle MacLachlan has been producing Pursued by Bear Cabernet Sauvignon for 10+ years, making top notch Washington State Cabernets and Syrahs. The project (which takes its cheeky name from a stage direction, "Exit, pursued by bear," in Shakespeare's The Winter's Tale) was rooted in Kyle's birthplace of Yakima and his friendship with the late Eric Dunham, a great Washington State winemaker who inspired him to start the project. His wines are truly exciting, well-made, complex and a pleasure to drink.

~~$39.99~~$29.99

Lyrarakis Dafni Psarades Vineyard White 2019 750ml

Lyrarakis Dafni Psarades Vineyard White 2019 750ml

Made of 100% Dafní, an indigenous greek variety saved from extinction in the early 90’s by the Lyrarakis family and planted in their “Psarades” estate vineyard. It is located in central Crête, at 480 meters above sea level. The soil is clay and loam. “Dáfni” means laurel (bay leaf) in Greek. The eponymous wine evokes its aromas. This goes through s kin contact for 10 hours. 5% of the juice comes from grapes that are fermented for an extended time on the skins in order to balance the acidity. Fermentation in stainless steel tanks, aging on the lees for 4 months. Aromas of laurel, rosemary, citrus notes in the background, refreshing mouthfeel and intensely aromatic finish. Sustainable and organic farming practices, and this is vegan. The Lyrarakis Estate was founded in 1966 by brothers Manolis and Sotiris Lyrarakis. It is surrounded by the Lassithi mountains and focuses on rare local varieties and single variety wines. The Lyrarakis family is credited with the revival of two ancient white Cretan varieties, Dafni and Plyto while a third “vineyard treasure”, the indigenous Melissaki, was also recently added to their credit. Indigenous reds such as Kotsifali and Mandilari are highlights at the estate, as well as Syrah, Merlot and Cabernet Sauvignon, for which the great Symbolo is produced (also in stock at the Bottle Shop). The winery is situated in one of the most noteworthy vineyard regions of Crete, namely at Alagni, Heraklion, the most mountainous village of the appellation area (AOC) of PEZA. The company only started bottling wines under the Lyrarakis name in the early nineties, and 1992 was the first vintage. Today, the company is managed by the second generation: Bart (CEO and now good friend of the Bottle Shop:), George (Chairman) and Manolis (viticulturalist). The estate vineyards spread over 14 hectares, at an average altitude of 550 meters. The soil is composed of gravel and limestone. This wine's story just gets better and better, found this : Daphne was the dazzlingly beautiful nymph of Greek mythology who was turned into a laurel tree when she begged to be saved from Apollo’s advances. Daphne, or dafni, means laurel. It is also the name of an extremely rare white grape, native to the island of Crete, that is so-called because it makes wine that has a distinctive whiff of bay. According to Bart Lyrarakis of Domaine Lyrarakis, wine made from Dafni was likely to have been drunk by the Minoans. “A copper vessel dating back to the late Minoan period was found in the Cave of Ilithias [goddess of childbirth and fertility]. It’s inscribed – in ancient Linear A writing – with the words dafnitis oinos – laurel wine.”

bot95

$24.99 $22.49

Gérard Boulay Sancerre Rosé Sibylle 2019 750ml

Gérard Boulay Sancerre Rosé Sibylle 2019 750ml

This small family domaine of 9 hectares located in Chavignol can trace its history back to 1380. The land records for that year mention Jean Boulay as owner of vineyards in Chavignol. At the time, the Clos de Beaujeu in Chavignol was already known for the quality of its white wine which is remarkable since Sancerre was known as a red wine area until after phylloxera invaded it. In the 14th century the Clos de Beaujeu supplied the Cathedral of Bourges with white wine. Of the 9 hectares owned by Gerard Boulay, 8 of the hectares are on the slopes of Chavignol on Kimmeridgian or “terre blanche” soils (similar to the soils in Chablis), which he works manually and has farmed organically since 1990. The youngest vines at the domaine were planted by Mr. Boulay in 1972 and the average vine age is approximately 45 years old. The wines ferment naturally in tank and with the exception of the Chavignol tradition which is also aged in tank, the parcellaire wines are aged in in a mix of Foudres and used 300L barrels. Gerard adds no yeast and little to no SO2 during vinfication. He describes his role as one of “surveillance” to make sure nothing goes wrong. In general he works by instinct, “au feeling” because he wants to “let the wine live” and tries not to interfere with the natural process. “C’est la nature qui fait le vin” (Nature makes the wine). Boulay and Mother Nature team up to produce beautiful Sancerre wines. This gorgeous Sancerre Rosé is created from 35-40 year old Pinot Noir vines on the steep clay hillsides in front of the Boulay home in Chavignol. Gerard works the soil manually and lets nature make the wine. Tank fermented. Boulay adds no yeast and minimal amounts of SO2. Only 200 cases made per year. U nlike many Sancerre Roses, Gerard harvests his Pinot specifically to make rose by direct press, then into tank. It is not a selection of young vines as he has no young Pinot vines. What makes the rosé one year could make red another, and vice versa, depending on what the vintage gives.

v93

$34.99 $31.49

Iuli Barbera del Monferrato Superiore Rossore 2017 750ml

Iuli Barbera del Monferrato Superiore Rossore 2017 750ml

This Barbera from Monferrato in Piedmont is an extraordinary, high quality Barbera made by winemaker Fabrizio Iuli. Rossore, named after the color Barbera puts in your cheeks, was in reality the first wine Fabrizio ever produced in 1998, and the predecessor to his Barabba label. He blends 100% organic estate fruit into the Rossore, including fruit from Barabba, his ancient plot of Barbera. The result is a wine with a ripe, chocolately nose followed by a palate packed with flavor, ripeness and underlying acidity and tannin. The Barabba vineyard is his oldest plot of Barbera, with vines planted in 1930 and 1960, located on a steep, rocky hill with a limestone core. The core of the blend is from vines planted between 1980-1998 from south-facing parcels. Rossore is aged in concrete and large French oak casks of 1700-2500L for 25 months, followed by 6 months in bottle. 11,000 bottles made. Fabrizio Iuli calls himself a barberista , for his love, focus and dedication to the Barbera grape. Located in the small town of Montaldo in Monferrato, which is the home of many of Piedmont's top Barbera wines . We had the incredible opportunity to visit Iuli, hike around the vineyards and taste wine out of barrel and bottle with Fabrizio. His wines clearly have a purity, honesty and joyfulness to them that we just love. They are also seriously complex at the same time. Rossore Barbera will be a flavorful crowd-pleaser with many types of foods. Grilled or roasted meats, oven roasted tomatoes, baby back ribs, pasta dishes with meat sauces, aged cheeses and salumi, a thick-cut bacon lettuce and tomato sandwich and more will pair amazingly. Iuli is set among the last band of dramatic hills and valleys before descending into the rich flatlands of the Po river valley, with the Alps as a backdrop on a clear day. If you're headed to Montaldo, chances are it is to see Fabrizio Iuli. His family figures prominently and colorfully in the town's history. In the 1920s, his grandfather, Gioacchino Natale Iuli, like many young men from the countryside, was courted by a factory job in Lombardia. In a twist of fate, Gioacchino heard that a burgeoning marching band had been formed in Montaldo, so he packed his bags and headed back to become its clarinetist and to start a family. The first vines were planted around 1930. Fabrizio's grandmother, Ernestina, established a little osteria in their living room, a place with warm food and warm hospitality that became a gathering point for the village. There was much conviviality and Iuli Barbera flowing. Though no longer an official restaurant, the feeling continues to this day with Fabrizio and his wife, Summer Wolff, cooking up a storm and popping bottles. It is a place that sucks you in, where time seems to stand still, if only temporarily. Today, Fabrizio is the only winegrower in the town. His first commerical vintage was 1998, with his Barbera called Rossore. The grapes found in his vineyards are Baratuciat (a nearly-extinct white variety from the Val di Susa), Slarina (a red Monferrato variety also almost lost), Grignolino, Nebbiolo, Pinot Nero, and, of course, Barbera. There are 35 contiguous hectares of land in one valley, with 16 hectares planted to vine. Certified organic, the land has never seen any chemicals. Despite being ridiculed by neighbors, Fabrizio's grandfather and father never succumbed to pressure to buy products they felt were meant to fix something that wasn't broken. The isolation of the place suits Fabrizio's desire to instigate and protect biodiversity. The thick surrounding woods keep the prospect of a monoculture at bay. They contain many white truffles in the season; they also house many wild boar, who can and do devour a crop of grapes. Some end up at Cascina Iuli in the form of 'Barbera Pig' stew. The wines are Piedmontese to the core, ultra-reflective of the poor, but limestone-rich soils and northernly climate with cool nights. Each wine has a reason for being; each wine has extreme drinkability without losing seriousness or intrigue. They are concentrated in their fruit, but also have a lightness and florality that feel very "Iuli." In the cellar, Iuli's trajectory over the years has become increasingly non-interventionist. Fermentations are carried out spontaneously, with a little so2 added after malolactic fermentations. The tradition in the area is to use concrete tank and large oak cask. Fabrizio wouldn't dream of deviating from that lineage. He adores, collects, and restores small concrete vessels. There's a room in the cellar in which they're lined up like little misfit robots waiting to be deployed. The wines are aged slowly and statically, bottled unfined and unfiltered, when taste and an auspicious moon deem they're ready. *** DON'T MISS THE OPPORTUNITY TO MEET THE WINEMAKER -- FABRIZIO IULI --- VIP EVENT FRIDAY MARCH 27, 2020 FROM 4 - 6 PM ***

$26.99 $24.29

Francois Baur Sang du Dragon Pinot Noir 2017 750ml

Francois Baur Sang du Dragon Pinot Noir 2017 750ml

This Pinot Noir from the Alsace region is an absolute beauty and a wonderful example from northern France. With its perfumed aromas of red and black fruits, mocha, vanilla, forest and stones., Sang du Dragon Pinot is smooth, silky and pure, with a perfect balance of fruit, acidity and gentle tannin. Pair at home with salmon in dried cherry sauce, roasted chicken or fine cheeses and charcuterie. Continuous vine growing in Alsace dates back to Roman times; viticulture in the Brand area was recorded in 1328 from documents of Paris and the abbeys of Munster. Red wines have been traditionally rare in Alsace because of the region's cool growing season and northerly location, but today we are seeing more and more reds produced with changing climates and organic winemaking methods. The name for this Pinot, 'Sang du Dragon' comes from an old legend...when the valley of the Rhine was still underwater, a dragon emerged from the waves to rest on the protruding Brand hilltop. The sun was too fierce, however, and its rays eventually pierced the dragon's scales, drawing blood. Gravely wounded, the dragon dragged itself to a cave where it then died. Many centuries later, wine growers came to plant vines in this area. Still fertile with the dragon's blood, legend has it that the vines even today produce a wine of fire. Today, Baur's wines carry the dragon's image. In an email we received from Virginie Baur, she told us : "Sang du Dragon means dragon's blood. There is a legend that a dragon was slain in this vineyard (the Brand vineyard), and the blood of the dragon made the vines strong. 'Brand' means "land of fire" in German and is a Grand Cru Vineyard but only Muscat, Pinot Gris, Gewurztraminer and Riesling can have the Grand Cru Appellation according to the AC laws, so we named the wine 'Sang du Dragon'." The story is fun for sure, but the wine itself is amazing. We drink it at home often, it is a wonderfully terroir -driven treat! Over the past several years, Baur has converted his vineyards to fully biodynamic production--a totally natural approach to the cultivation of vines that makes every attempt to respect the plants, the soil and the environment. No weed killers or insecticides are used; instead, certain types of grasses are encouraged to grow between the vines which actually strengthen the soil. To provide aeration, the earth is plowed manually a few times a year. Only natural products are used on the leaves of the vine itself: Work is scheduled according to the phases of the moon, often at night while the vines are resting and not fatigued by the sun. Studying in the same biodynamics class as Jean-Michel Deiss, one notes the fervor with which Pierre Baur (Virginie's father) now addresses his work; it has become a religion to him and, he trusts nature explicitly in his vineyards.

$39.99 $35.99

Domaine Hudelot-Baillet Bourgogne Rouge 2017 750ml

Domaine Hudelot-Baillet Bourgogne Rouge 2017 750ml

This is an incredible value offering from a small domaine in Chambolle-Musigny. Hudelot-Baillet's Bourgogne rouge is essentially de-classified Chambolle-Musigny augmented by parcels in Gilly. The domaine was created in 1981 with cellars and holdings in Chambolle, by Joël Hudelot (inherited largely from his father Paul) and his wife Chantal Baillet. Joël retired in 2004 and passed along the reins to his son-in-law Dominique Leguen, who had been working with him at the domaine since 1998. The viticultural philosophy is organic though the domaine is not technically certified. There are no insecticides used and sexual confusion is employed instead to combat problematic bugs. The harvest is performed manually with sorting work done in the vineyards and again at the cuverie if necessary. The fruit is 100% destemmed, and the new oak program averages 30% for the villages wines, 40% for the 1ers and 50% for the Bonnes Mares. The wines are given 12 to 18 months of élevage before being bottled, generally without fining or filtration. Hudelot describes his intended style as one of finesse, succinctly explaining that "all of my appellations are in Chambolle and finesse is what we do best."

wa87

$36.99 $33.29

Ciacci Piccolomini d'Aragona Rosso di Montalcino 2018 750ml

Ciacci Piccolomini d'Aragona Rosso di Montalcino 2018 750ml

Ciacci Piccolmini is one of the most sought-after producers in Montalcino. This ancient estate has 35 hectares of superior holdings in the prized Castelnuovo dell'Abate zone, including the 'Pianrosso' vineyard (from which the best grapes are selected for the Brunello di Montalcino) and the 'Fonte' vineyard, which produces grapes for the Rosso di Montalcino. This Rosso is made of 100% Sangiovese Grosso, with bright and rich red fruit, earth, dried citrus zest and gentle spices. The vineyard is organically farmed and the wine is fermented in stainless steel and concrete vats before being transferred to large Slovenian oak where it rests for 12 months. Only 1000 cases are typically produced in each vintage.

wa88

$22.99 $20.69