What if we told you that you could help out-of-work restaurant employees — the servers, bussers, cooks and more, who have lovingly taken care of you for decades — simply by drinking delicious and well-made wine?
The Muscadets of Domaine de la Pépière are some of the greatest dry whites in the Loire. They are true vins-de-gardes of terroir expression—and they are great values, too. Pépière wines are subtle, complex and poised. In a word: gorgeous. And they age incredibly well, too. This is a perfect candidate for the Reasonable Cellar.
Our 2018 Burgundy Direct Import Pre-Sale is HERE! 2018 is also a treat after recent vintages, because quantities are as good as they've been in a decade. While this should mean plenty to go around, we all know the global demand has spiked for Burgundy, making this your only chance to secure the wines you desire.
Remarkably, Brovia also has planted a small parcel of Dolcetto in Brea. Brea is a magnificent site, and it is owned entirely by Brovia (a monopole). Now, it’s not so rare to have Dolcetto planted within DOC Barolo, but it’s almost always in “off” sites. Brovia’s is one of the rare examples of Dolcetto planted where Nebbiolo could be planted -- and make great Barolo.
Now, there’s a good chance you haven’t heard of “Baga” or at least haven’t looked into the grape too much. We hope today changes that for you. Wine lovers are likely to compare Baga to Pinot Noir or Nebbiolo, especially when they struggle to describe its singularity and unique charms.
Occasionally, when we are tasting wines, something miraculous happens. A ripple of excitement moves through the shop. It starts with mutters of “Oh. This is good.” Then it grows into glasses being passed around. Second pours. We all seem to realize at once: This is good. Such was the case when we tasted Sec Symbole. It is really good.
Sometimes, when I’m feeling especially bold, I’ll tell people that Sherry is like Champagne. (notably, without the bubbles.) No matter how true this statement is, it still elicits a reaction somewhere between confusion and outright disbelief.
The aim here is terroir transparency.
Xavier sets out to highlight what many producers proved, over difficult decades: the reputation of Montlouis as individual and essential.