This month’s selection includes:

• LES COTEAUX COTES DU RHONE VILLAGES

• STARDA LANGHE NEBBIOLO

• POGGIO DEL MORO CHIANTI

• VIN DE SOIF

• LANDHAUS MEYER ROSE

• FTERI AGIORGITIKO

LES COTEAUX COTES DU RHONE VILLAGES

80% Grenache, 20% Syrah

Bold doses of cinnamon and mocha accentuate this red wine's plush, forward style. Crushed red-plum and cherry flavors are juicy and straightforward but balanced brightly by fresh acidity and a subtle granite finish.

Boutinot’s philosophy is to start with the intention of making the very best Côtes du Rhône Villages possible by sourcing wine from the vineyards of named villages and enriching them with a small proportion of barrel-aged wine from Sablet, Séguret & Cairanne. Boutinot Rhône 'Les Coteaux' is therefore a selection of the best Grenache & Syrah from some of the 17 named Côtes du Rhône Villages. Eric Monnin sources wine from a number of growers with exceptional terroir allowing him the flexibility to select only the very best fruit each vintage. The heart of this wine is lusciously fruity and unoaked with a touch of complexity interwoven from 20% matured for a minimum of 22 months in a combination of new and old French oak barrels.

STARDA LANGHE NEBBIOLO

100% Nebbiolo

A juicy, quaffable little Nebbiolo that paints a fresh, floral and very pretty picture. A light amount of time in oak helps the purity of the fruit come through. Full and round with juicy summer cherries, rose petal, mint and blood orange add character, plus the touch of licorice and earthy spice on the finish. Although, it is the wine's balance that stands out most.

Paitin is one of the oldest wineries in Barbaresco; they consider 1796 their founding but their roots in the area date back even further. Located in Nieve, they house one of the most prized Barbaresco crus, Serraboella. Particularly steep hillsides offer generous exposure for these grapes. These elements paired with respect for nature in their daily routines allows Paitin to operate with Certified Organic practices and practicing biodynamic. 

POGGIO DEL MORO CHIANTI

100% Sangiovese

Bright, medium ruby in color with an open-hearted nose. Violet, ripe cherries, and blackberry on the nose with a hint of Sangiovese spice. Juicy but clean, gruit accentuated, racy, fresh with silky texture and incredible balance.

As Poggio del Moro puts it: 

“In the American slang NU is used to replace the adjective “new”, NEW.

In French, NU means NUDE.

In Scandinavian languages NU is used to say NOW.

In Russian then, NU simply becomes GOOD…

These words are the compass that guided us for our new project which is called Chianti NU. The young essence of our Sangiovese: short maceration with daily delestage, 100% oak-free to maintain the purity of the fruit.

We relied on the simplicity of a NUDE wine without any sort of artifice.

A NEW wine that embodies the great quality of a handmade farm product, made “by hand” in the true sense of the word and from A to Z. But, at the same time, a wine that does not need special ceremonies or long waits in the cellar. A wine to be fully enjoyed NOW, a wine that simply makes us feel GOOD!”

VIN DE SOIF

60% Gamay, 25% Grolleau Noir, 10% Merlot, 5% Cabernet Sauvignon

Gorgeous dark fruit on the nose, drinks savory with a touch of pepper and finishes dry. Try with a slight chill! 

When Vin de Soif was first conceptualized, before the name came about even, the idea was to highlight wines that were fresh, low alcohol and easy to drink. The wine made to drink on several occasions, not just once. Like so many ‘routine’ pleasures in life - a favorite regular restaurant, a go-to cocktail, a staple week-night dinner recipe, etc - reliability, deliciousness, and simplicity are key. And this is what you can count on when you see the Vin de Soif label.

We are working with our growers to produce wines from various regions that speak honestly about where they come from and hold true to the mantra of simply, reliably delicious. They will always lean towards low alcohol  and fresh, bright acidity. The winemaking will always be low intervention and the farming clean. They will hopefully both quench and instill that most sacred of desires: thirst.

LANDHAUS MEYER ROSE

100% Zweigelt

Beautiful light salmon colour. Delicate nose of raspberries, a touch of strawberry and hints of citrus. The palate is dry, light, and fresh with lemon strawberry notes. Tart, crisp, tangy, and refreshing. Soft notes of grapefruit, strawberry, and watermelon.

The epitome of Viennese Heurigen culture, has a centuries-old tradition crafting the finest wines in Vienna since 1683. They have recently established a cooperation with winegrowers of Lower Austria and Burgenland who have been passionately dedicated to cultivating their prime vineyards for generations. The Landhaus Mayer team works solely with typical Austrian grape varieties. Their Zweigelt grows in low-lying vineyards in the area of Burgenland, near Vienna.

FTERI AGIORGITIKO

100% Agiorgitiko

In the glass, it offers the characteristic dark red-purple color or Agiorgitiko, plus fragrances of gooseberry and pomegranate. A supple and spicy flavor with velvety tannins. It leaves pleasant hints of spices and butter caramel on the finish.

Troupis winery is situated in the center of the Mantinea Plateau in the Fteri region, the heart of the homonymous wine-growing zone on the Peloponnese. The family has been involved in viticulture since the 1970s, when they cultivated their privately owned Moschofilero vineyards for their own wine for the year and sold the remaining grapes. Troupis winery’s history began in 2010, when the family decided to invest in their privately owned vineyards of a total area of 7 hectares. The economic crisis of 2010 did not stand in the way of the winery’s development, but marked the beginning of a new course for the family business and the future of Moschofilero. Today, our winery produces a variety of labels using alternative winemaking methods which involve ceramic containers, concrete tanks, oak and acacia barrels, as well as skin contact times of several hours or even several days, fermentation with indigenous yeasts and minimum interventions.