{"title":"8\/29\/28 Offer","description":null,"products":[{"product_id":"chateau-chasse-spleen-moulis-en-medoc-2001","title":"Chateau Chasse-Spleen, Moulis-en-Medoc, 2001","description":"\u003cp\u003eMoulis is the Médoc appellation nobody talks about and Chasse-Spleen has long been its leading estate, farming deep gravel over clay and chalk on the Grand Poujeaux plateau. The name comes from a visitor's line about chasing away the blues — the estate credits either Lord Byron or Baudelaire, depending on who is telling it — and it has been doing exactly that for a long time. The blend is roughly half Cabernet Sauvignon and a bit under half Merlot, with small amounts of Petit Verdot and Cabernet Franc. 2001 has always been the Médoc's underrated vintage, cooler and more classically proportioned than the celebrated 2000 alongside it, which is precisely why these wines have aged so gracefully: freshness rather than muscle. At twenty-five years this is fully mature and needs no patience at all. Stand it up a day ahead and decant off the sediment.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401044283449,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-19-7\/15","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Chateau-Chasse-Spleen-Moulis-en-Medoc-2001-Red-Wine-Flatiron-Wines-Spirits-New-York_1e7d26e8.jpg?v=1788014338"},{"product_id":"colle-bereto-chianti-classico-gran-selezione-2019","title":"Colle Bereto, Chianti Classico Gran Selezione, 2019","description":"\u003cp\u003eThis comes from a single vineyard called the vigna del Convento, planted below a convent in Radda in Chianti, and Colle Bereto only started bottling it on its own in 2010 - before that the fruit went into the Riserva. Radda is the highest and coolest of the Chianti Classico communes, and Colle Bereto's vines sit at around 450 meters on south and southwest-facing slopes of marl and limestone over rock, which is why the wines here keep an exacting acidity that the warmer communes lower down cannot match. It is 100% Sangiovese, fermented in oak vats and raised in barrel, and 2019 was one of the strongest Tuscan vintages of recent years - a long, even season that gave both ripeness and freshness. Gran Selezione is Chianti Classico's top tier, restricted to estate-grown fruit, and this is a persuasive argument for it. Give it a decant, or a few more years in the cellar.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401044742201,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-23-32","price":59.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Colle-Bereto-Chianti-Classico-Gran-Selezione-2019-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014343"},{"product_id":"chateau-cantemerle-haut-medoc-2000","title":"Chateau Cantemerle, Haut-Medoc, 2000","description":"\u003cp\u003eA quarter-century on, this is mature Bordeaux with nothing left to prove and nothing left to wait for. Cantemerle sits at the southern edge of the Haut-Médoc in Macau and Ludon-Médoc, where poor soils of gravel, dark sand and small stones make the vines struggle and concentrate the fruit; the blend is Cabernet Sauvignon-led, rounded out with Merlot, Petit Verdot and Cabernet Franc. What sets the estate apart is what it declines to do — no piling on of new oak, no softening of the Cabernet, and a cellar that still works with old wooden and cement vats alongside steel. The 2000 has always been the gentler, more perfumed side of that great vintage rather than the muscular one, and it is now fully resolved: medium-bodied, sweetly fruited and secondary. Stand the bottle upright for a day, decant it gently off its sediment, and drink it over dinner rather than saving it.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401044906041,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-25-2","price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Chateau-Cantemerle-Haut-Medoc-2000-Red-Wine-Flatiron-Wines-Spirits-New-York_ce254dde.jpg?v=1788014365"},{"product_id":"pride-mountain-vineyards-merlot-2001","title":"Pride Mountain Vineyards, Merlot, 2001","description":"\u003cp\u003eA quarter-century on, this is mountain Merlot in full maturity: all Merlot, grown at 2,100 feet on the crest of the Mayacamas, above the fog line where the nights turn genuinely cold. Pride Mountain's ranch straddles the Napa-Sonoma county line, and this vintage drew 55% of its fruit from the Napa side and 45% from Sonoma; the wine was fermented in stainless steel, raised in French oak, and bottled in the spring of 2003. Pride has always treated Merlot as a serious grape rather than a soft one, and the altitude does the rest, giving small berries, thick skins and real structure. 2001 was a ripe, firmly structured North Coast vintage that produced wines with the stuffing to go this distance, and the fruit here has turned toward dried cherry, tobacco and forest floor while the tannins have fully resolved. Stand the bottle upright for a day, decant gently off any sediment, and drink it the evening you open it.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401044938809,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-26-23","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Pride-Mountain-Vineyards-Merlot-2001-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014367"},{"product_id":"justino-henriques-madeira-malmsey-solera-1890-label-scratched","title":"Justino Henriques, Madeira Malmsey Solera, 1890 (label scratched)","description":"A solera Madeira with 1890 on the label, from a house that has been bottling wine on the island since 1870. Malmsey is the anglicised form of Malvasia, and it gives the darkest, richest and fullest-bodied of all Madeiras: smooth, sultana-scented, sweet, but with the streak of acidity that keeps Madeira from ever turning cloying. Justino's was founded by Justino Henrique Freitas as a private family firm under the name that still appears on this label, and it holds one of the largest stocks of Madeira wine on the island, including high-quality wines aged in oak casks — which is how bottles like this one survive at all. The label on this bottle is scratched; the wine inside is not the sort of thing that comes back around. The house pours sweet Madeira at 16-18°C (61-64°F), a touch below room temperature.","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401045037113,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-27-B-26","price":699.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Justino-Henriques-Madeira-Malmsey-Solera-1890-label-scratched-Fortified-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014368"},{"product_id":"travaglini-gattinara-2014","title":"Travaglini, Gattinara, 2014","description":"\u003cp\u003eGattinara sits on volcanic soils at the foot of the Alps — porphyry, granite and iron — and it is one of only a handful of places, alongside neighboring Boca and Bramaterra, where Nebbiolo is grown on ground like this. Travaglini farms about half the appellation and has done more than anyone to keep it in the conversation, aging the wine past the appellation's 35-month minimum, with about thirty of those months in large Slavonian oak. 2014 deserves to be said plainly: it was cold and wet across Piedmont, one of the most difficult growing seasons in recent memory, and it took relentless sorting in the vineyard to make anything worth bottling. What came through is a leaner, higher-toned, more austere Gattinara than the warm years produce — less flesh, more acid and mineral edge — and a decade in bottle has brought it somewhere genuinely appealing. This one is from a private cellar; drink it now alongside food rather than cellaring it further, and give it half an hour in a decanter.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401045528633,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-34-15\/20","price":49.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Travaglini-Gattinara-2014-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014377"},{"product_id":"pax-wine-cellars-syrah-sonoma-hillsides-2018","title":"Pax Wine Cellars, Syrah Sonoma Hillsides, 2018","description":"\u003cp\u003ePax Mahle makes cool-climate Sonoma Syrah in an unabashedly old-world style, full of pepper, earth and savory complexity, and Sonoma Hillsides is where that gets most serious. The fruit comes from organically, sustainably or biodynamically farmed hillside sites - for this bottling principally Castelli-Knight Ranch, Griffins Lair and Nellessen - where slope and the coastal wind gaps keep the grapes lean and the tannins fine, adding the structure and tarry, mineral depth that define the cuvee. Sonoma Hillsides is fermented 100 percent whole-cluster, the clusters gently crushed by foot with some blocks going carbonic, and the components are married early in a large concrete tank that breathes more than steel and less than oak. The reference point is St-Joseph rather than anywhere in California. Eight years on, the 2018 is in a generous place: give it a good decant now, or keep going.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401045823545,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-36-6","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Pax-Wine-Cellars-Syrah-Sonoma-Hillsides-2018-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014380"},{"product_id":"giovanni-rocca-barolo-2008","title":"Giovanni Rocca, Barolo, 2008","description":"\u003cp\u003eA straight Monforte d'Alba Barolo from a vintage that gave Piedmont vibrant acidity and genuine staying power, now eighteen years on and sitting in a very good place. Rocca Giovanni is a three-generation family estate with twenty-two hectares in Monforte, southeast-facing, farmed with eco-friendly treatments in the vineyard; Giovanni runs it with his wife Caterina, their son Maurizio and daughter-in-law Ilaria. This is the estate's commune-level Barolo rather than one of its single crus, which is a fair way into Monforte's signature: deep-colored, cherry-driven wine where the fruit carries as much weight as the structure. The freshness of 2008 has kept it energetic while the tannins have settled into place. From a private cellar. Stand it upright for a day, decant half an hour ahead, and drink it over the next several years.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401045921849,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-38-32","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Giovanni-Rocca-Barolo-2008-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014393"},{"product_id":"grgich-hills-cabernet-sauvignon-1985","title":"Grgich Hills, Cabernet Sauvignon, 1985","description":"\u003cp\u003e1985 is one of the reference Napa Cabernet vintages, and this is a perfectly cellared bottle of it. The season was moderate and dry with no heat spikes, so growers could pick on their own schedule; the wines came in with restrained alcohol, firm structure and the balance that has let them run for decades. Grgich Hills was still young then — Mike Grgich and Austin Hills founded the Rutherford winery in 1977 — and in 1984 the estate added the Yountville property whose Cabernet vines had been planted back in 1959. Grgich's hand was always classical rather than showy, which is a large part of why bottles like this are still standing forty years on. This one was bought from a private cellar rather than released by the winery. It is mature and fully resolved now, with several good years ahead of it: stand the bottle upright for a couple of days, decant carefully off the sediment, and let it open slowly in the glass.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401045987385,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-39-5","price":99.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Grgich-Hills-Cabernet-Sauvignon-1985-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014394"},{"product_id":"grgich-hills-cabernet-sauvignon-1991","title":"Grgich Hills, Cabernet Sauvignon, 1991","description":"\u003cp\u003e1991 gave Napa one of its longest growing seasons on record, and in Rutherford and Oakville that produced Cabernets with the structure and balance that have held up best from the early nineties. A cold, dry winter and a rare December freeze were followed by drought-breaking March rains, and harvest ran late into October and November, letting fruit ripen slowly while keeping its acidity. Grgich Hills, founded in Rutherford in 1977 by Mike Grgich and Austin Hills, was making Cabernet in a deliberately classical, structured register well before Napa's riper era; by 1991 the estate also farmed the Yountville vineyard it acquired in 1984, planted to Cabernet in 1959. This bottle comes from a private cellar, not from the winery. At more than thirty years it sits in a mature but still firm window — the most structured of these older Grgich bottlings. Stand it upright a day ahead, decant off the sediment, and give it an hour before serving.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401046020153,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-40-29","price":99.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Grgich-Hills-Cabernet-Sauvignon-1991-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014396"},{"product_id":"giovanni-manzone-barolo-le-gramolere-2001","title":"Giovanni Manzone, Barolo Le Gramolere, 2001","description":"\u003cp\u003eManzone's flagship cru in one of Barolo's great modern vintages, now twenty-five years old and drinking at the top of its arc. Le Gramolere is a steep, southwest-facing slope at around 350 meters in Monforte d'Alba, on stony, sandy calcareous marl rich in stones and fossils: poor ground that keeps yields low and hands the wine its tannic spine and its longevity. The Manzone family has worked this hill since the late nineteenth century and made wine at Ciabot del Preve since 1925; today's Giovanni, named for his grandfather, works alongside his son Mauro and daughter Mirella, and nothing about the method has wandered from tradition, with fermentations of thirty to forty-five days on the skins, gentle extraction, roughly thirty months in 500- to 700-liter Slavonian casks, no new French oak and no fining or filtration. What this cru gives is rich cherry fruit held under real tension, and 2001, a year that delivered ripeness and structure at once, brings both in full. This bottle comes from a private cellar. Stand it upright for a day, decant an hour ahead, and drink it over the next decade.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401046052921,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-41-20","price":99.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Giovanni-Manzone-Barolo-Le-Gramolere-2001-Red-Wine-Flatiron-Wines-Spirits-New-York_1327f0aa.jpg?v=1788014407"},{"product_id":"giovanni-manzone-barolo-le-gramolere-2006","title":"Giovanni Manzone, Barolo Le Gramolere, 2006","description":"\u003cp\u003eThe most tightly wound bottle in this group: 2006 was a firm, muscular Barolo vintage that has always taken its time, and at twenty years old this one still has grip to spare. Le Gramolere is the Manzone family's flagship, a steep southwest-facing slope at roughly 350 meters in Monforte d'Alba where stony, sandy calcareous marl produces small crops and unusually sturdy tannin. The winemaking is the old kind and always has been, with thirty to forty-five days of fermentation on the skins, gentle extraction, about thirty months in large Slavonian casks, no new French oak, and bottling without fining or filtration, which is why the wine reads as structure first and fruit second. Where the estate's 2001 is generous today, the 2006 is still coiled, the cru's rich cherry fruit pulled taut and the tannins only beginning to unwind. From a private cellar. Stand the bottle upright, give it a long decant, two hours is not too much, and expect it to keep improving for another decade.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401046347833,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-42-13","price":99.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Giovanni-Manzone-Barolo-Le-Gramolere-2006-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014408"},{"product_id":"travaglini-gattinara-riserva-1997","title":"Travaglini, Gattinara Riserva, 1997","description":"\u003cp\u003eNebbiolo grown on a volcano: Gattinara sits at the foot of the Alps in northern Piedmont on the eroded remains of an ancient volcanic complex — porphyry shot through with iron and silica — and nothing else in Italy tastes quite like it. Travaglini farms roughly half of this tiny appellation and is the family that kept it on the map, and the Riserva is a genuine step up from the standard bottling: the DOCG demands at least 47 months of aging with 36 of those in wood, which here means the large Slavonian casks the house has always favored. 1997 was one of Piedmont's famously warm, ripe vintages, and that generosity is what has carried this bottle nearly thirty years. It comes to us from a private collection and is fully mature — brick-edged, savory, with tannins long since melted into the wine. Stand it upright for two or three days, then decant gently off the sediment (the curve in Travaglini's distinctive bottle was designed to trap it) and drink it over an evening rather than saving it for one.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401046413369,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-43-8","price":79.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Travaglini-Gattinara-Riserva-1997-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014409"},{"product_id":"luigi-einaudi-barolo-nei-cannubi-1999","title":"Luigi Einaudi, Barolo Nei Cannubi, 1999","description":"\u003cp\u003eA twenty-seven-year-old Barolo from Cannubi, arguably the most famous single vineyard in Piedmont, in a vintage that Barolo lovers still speak about. Einaudi's parcel there runs to about 2.36 hectares at roughly 220 meters on a south-southeast slope of grey and white Sant'Agata marl, planted in stages from 1962 onward, and 1999 gave Piedmont a classically proportioned year: ripe but firmly structured, built for exactly this kind of distance. The estate was founded in Dogliani in 1897 by Luigi Einaudi, who went on to become President of the Italian Republic in 1948 and reportedly never missed a harvest. This bottle predates the estate's 2016 reset toward large casks and lighter-handed winemaking, so it comes from the richer, more oak-marked era, but nearly three decades have knitted all of that together. A back-vintage bottle from a private cellar: stand it upright a full day, decant gently off the sediment, and give it an hour or two.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401046544441,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-45-31","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Luigi-Einaudi-Barolo-Nei-Cannubi-1999-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014411"},{"product_id":"fratelli-seghesio-barolo-la-villa-1999","title":"Fratelli Seghesio, Barolo La Villa, 1999","description":"\u003cp\u003eCastelletto in Monforte d'Alba is where the Seghesio farmhouse stands and where their best vines grow, and La Villa is a selection of the oldest of them — the bottling the family have staked their name on since their first Barolo in 1988. The site sits around 350 meters on southeast-facing clay with tuffaceous sand; Monforte gives power, but with a silkier, less austere tannin than neighboring Serralunga. The house recipe here has long been ten to fifteen days of maceration in rotary fermenters, a year in French barriques and then a year or more in large 50-hectoliter casks, an approach that reads modern in youth and thoroughly traditional with age. 1999 was a classically structured, dense year, and at more than a quarter century this is the most open and tertiary of the three La Villa vintages we have — truffle and dried flowers rather than fruit and grip. From a private cellar. Stand it upright for a day, decant carefully off the sediment, and drink it now.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401046741049,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-47-9\/11","price":65.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Fratelli-Seghesio-Barolo-La-Villa-1999-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014413"},{"product_id":"silvio-grasso-barolo-giachini-2001","title":"Silvio Grasso, Barolo Giachini, 2001","description":"\u003cp\u003eA twenty-five-year-old Barolo from one of Piedmont's great classic vintages, from a La Morra cru that rarely surfaces with this much age on it. Giachini is a single hectare in the Annunziata district of La Morra - south-facing, on marl and sandstone, planted in 1975 - and the Grasso family have farmed this corner since 1927, bottling under their own name from the mid-1980s under Alessio Federico Grasso. La Morra is Barolo's perfume commune, and 2001 was the kind of firm, classically proportioned season that needed exactly this long to unwind. This is a back-vintage bottle from a private cellar; at this age the fruit has folded into dried rose, tar, truffle and leather, and the tannins have gone silky. Stand it upright for a day or two before opening, decant gently off the sediment, and let it unfold over the evening rather than rushing it.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401046773817,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-48-16\/29","price":55.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Silvio-Grasso-Barolo-Giachini-2001-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014414"},{"product_id":"giovanni-manzone-barolo-san-stefano-di-perno-1996","title":"Giovanni Manzone, Barolo San Stefano di Perno, 1996","description":"\u003cp\u003e1996 was one of Barolo's great structured, high-acid vintages, and three decades have finally let its tannins relax, which is precisely the reason to open this now. San Stefano di Perno is the western flank of the large Perno hill in Monforte d'Alba, a hilltop site with vines falling away in every direction over Diano sandstone, and it gives rounder, more fruit-forward Barolo than the commune's sterner exposures, which is exactly the counterweight a vintage this austere needed. Manzone no longer bottles this cru at all; the estate's Barolos today are Gramolere, Bricat and Castelletto, so these are wines from a closed chapter of the family's history. The Manzones have farmed this corner of Monforte since the late nineteenth century and have never left tradition behind, with long fermentation on the skins, roughly thirty months in large Slavonian casks, no new oak, and bottling unfined and unfiltered. From a private cellar. Stand it upright for a day or two, decant carefully off what will be considerable sediment, and drink over the next several years.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401046872121,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-49-26","price":79.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Giovanni-Manzone-Barolo-San-Stefano-di-Perno-1996-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014415"},{"product_id":"fratelli-seghesio-barolo-la-villa-2001","title":"Fratelli Seghesio, Barolo La Villa, 2001","description":"\u003cp\u003eOf the three Seghesio La Villa vintages here, 2001 is the one with the most left in the tank: a year that delivered ripeness and firm structure at once, and the wine still shows real grip under its tertiary aromatics. La Villa is a selection of the estate's oldest vines in Castelletto, the Monforte d'Alba cru where the family farmhouse sits, at about 350 meters on southeast-facing clay with tuffaceous sand — Monforte power, but with a silkier tannin than Serralunga. The house recipe has long been ten to fifteen days macerating in rotary fermenters, a year in French barriques, then a year or more in 50-hectoliter casks. Riccardo Seghesio runs the estate with his nephews Marco and Sandro; the family bought the farm outright in 1964, after sharecropping ended in the Langhe, and began bottling under its own name at the start of the 1990s. From a private cellar, at its peak and holding there. Stand it upright a day ahead and give it an hour in a decanter.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401046904889,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-50-30","price":75.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Fratelli-Seghesio-Barolo-La-Villa-2001-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014417"},{"product_id":"fratelli-seghesio-barolo-la-villa-2008","title":"Fratelli Seghesio, Barolo La Villa, 2008","description":"\u003cp\u003eThe youngest and tightest of the three Seghesio La Villa vintages here: 2008 was a long, cool season that gave thick skins, high extract and serious acidity, so this bottle still has plenty of road ahead of it. La Villa is a selection of the oldest vines on the family's four hectares in Castelletto, the Monforte d'Alba cru where their farmhouse stands, at roughly 350 meters, southeast-facing on clay with tuffaceous sand. Monforte's tannins run silkier than Serralunga's, and the house recipe — ten to fifteen days macerating in rotary fermenters, a year in French barriques, then a year or more in 50-hectoliter casks — has had eighteen years to settle into the fruit. From a private cellar. Stand it upright for a day, decant it a good two hours ahead, and take your time: it drinks well now and should keep improving for another decade.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401046937657,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-51-18","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Fratelli-Seghesio-Barolo-La-Villa-2008-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014418"},{"product_id":"antoniolo-gattinara-castelle-1997-wrinkled-label","title":"Antoniolo, Gattinara Castelle, 1997 (Wrinkled label)","description":"\u003cp\u003eA fully mature single-vineyard Gattinara from the estate that taught Alto Piemonte to bottle its crus separately, in one of Piedmont's ripest and most celebrated vintages. Castelle is a one-hectare parcel on the iron-rich, acidic volcanic soils that set Gattinara apart from the alkaline marl of Barolo — Nebbiolo grown up the Sesia valley below Monte Rosa, at altitude, where cool nights keep the perfume intact. Antoniolo was founded in 1948 by Mario Antoniolo; his daughter Rosanna started bottling the individual vineyards in the 1970s, when nobody in the zone was doing it, and Alberto and Lorella run the estate today. The wine is 100% Nebbiolo, fermented slowly in concrete with native yeasts and given long cask aging before release, from a parcel that yields only a couple hundred cases in a typical year. At nearly thirty years old it is deep in its tertiary phase: stand the bottle upright a day or two ahead, decant gently off the sediment, and drink it that evening.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401046970425,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-52-B-1\/26","price":59.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Antoniolo-Gattinara-Castelle-1997-Wrinkled-label-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014419"},{"product_id":"paolo-scavino-barolo-cannubi-2002","title":"Paolo Scavino, Barolo Cannubi, 2001","description":"\u003cp\u003eFrom Barolo's single most historic vineyard, made by one of the region's celebrated innovators, in one of the great classical vintages of the modern era. Cannubi sits in the heart of Barolo commune and is widely considered the appellation's most famous cru, prized for wines of elegance, balance and perfume. Paolo Scavino first vinified Cannubi in 1985 and the family's parcel held some of their oldest vines, planted in 1946 - the raw material for one of their most refined single-vineyard Barolos. 2001 was a balanced, structured year that has aged on its own generous schedule, and this back-vintage bottle from a private collection now shows the dried-rose, tar and truffle complexity that mature Nebbiolo from a great site develops over decades. Stand it upright for a day or two and decant it well ahead; it's drinking in a beautiful window.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401047003193,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-53-1\/13","price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Paolo-Scavino-Barolo-Cannubi-2001-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014420"},{"product_id":"renato-ratti-barolo-rocche-marcenasco-1996","title":"Renato Ratti, Barolo Rocche Marcenasco, 1996","description":"\u003cp\u003eRenato Ratti drew the first map of Barolo's historical subzones, and Rocche was one of the sites he placed in his top category - so this is the cru bottling of the man who taught everyone else to think in crus. Ratti bought vineyards at Marcenasco in La Morra in 1965 and set up in the old Abbazia dell'Annunziata; Marcenasco is the historic La Morra zone whose name once rode on the cru labels, and this wine is bottled today as Rocche dell'Annunziata. The site sits around 300 meters facing southeast on blue marl shot through with veins of sand, soils that push perfume and finesse rather than bulk, and the wine is fermented in stainless with a submerged cap before roughly two years in large oak casks and a further year in bottle - no small new barrels. 1996 was a classic, late, firmly structured Piedmont vintage built on acidity and tannin, exactly the kind that takes decades. Thirty years on it is mature. Stand it upright for a day or two, decant gently off a good deal of sediment, and drink it over the evening.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401047101497,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-56-26","price":119.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Renato-Ratti-Barolo-Rocche-Marcenasco-1996-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014423"},{"product_id":"giovanni-manzone-barolo-san-stefano-di-perno-1999","title":"Giovanni Manzone, Barolo San Stefano di Perno, 1999","description":"\u003cp\u003eThe most complete of Manzone's San Stefano di Perno bottles: 1999 married real structure to elegance, and at twenty-seven years the wine has gone fully tertiary without surrendering its acidity or its fruit. The cru is the Santo Stefano flank on the west side of the Perno hill in Monforte d'Alba, a hilltop whose slopes run off in every direction over Diano sandstone, ground that tends to give Barolo more roundness and forward fruit than the harder sites nearby. Manzone's method has not changed in generations, with thirty to forty-five days on the skins, gentle extraction, about thirty months in 500- to 700-liter Slavonian casks, no new French oak and no fining or filtration, and this is a bottling the estate no longer produces. If you want one wine to show what this site did in Manzone's hands, it is this one. From a private cellar; stand it upright, decant off the sediment, and drink it over the next five to eight years.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401047199801,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-58-3","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Giovanni-Manzone-Barolo-San-Stefano-di-Perno-1999-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014426"},{"product_id":"giovanni-manzone-barolo-riserva-le-gramolere-2004","title":"Giovanni Manzone, Barolo Riserva Le Gramolere, 2004","description":"\u003cp\u003eManzone makes a Riserva only when the vintage earns it, and even then only a thousand or two bottles: the best fruit from the estate's flagship Gramolere, given extra time in cask before release. 2004 was the kind of long, cool, classical Piedmontese season that produces Barolo built on fragrance and proportion rather than muscle, which suits this address exactly, since the Manzone house style has always been mid-weight and elegant rather than extracted. Le Gramolere is a steep, southwest-facing slope at about 350 meters in Monforte d'Alba, on stony, sandy calcareous marl, planted to vines ranging from thirty-five to more than fifty years old. Everything is traditional here, with a month or more of fermentation on the skins, large Slavonian casks, no new French oak, and no fining or filtration. Two decades on, the wine is fully mature and at its most expressive, the tannins resolved and the aromatics doing the work. From a private cellar; stand it upright for a day, decant gently off the sediment, and drink it now rather than holding.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401047461945,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-60-19","price":109.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Giovanni-Manzone-Barolo-Riserva-Le-Gramolere-2004-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014429"},{"product_id":"giovanni-manzone-barolo-san-stefano-di-perno-2001","title":"Giovanni Manzone, Barolo San Stefano di Perno, 2001","description":"\u003cp\u003eOf Manzone's four San Stefano di Perno vintages, 2001 is the one with the most road left: a year that delivered ripeness and structure in the same breath, which is rare in Barolo and why the vintage is still talked about. The cru is the Santo Stefano flank on the west side of Monforte d'Alba's Perno hill, a hilltop site whose Diano sandstone gives rounder, more fruit-forward wine than the commune's tougher slopes; in a year with this much backbone underneath, that roundness reads as balance rather than softness. Everything is traditional, with a month or more of fermentation on the skins, roughly thirty months in large Slavonian casks, no new French oak, unfined and unfiltered, and it is a cru the estate no longer bottles. At twenty-five years it sits squarely in its window and is in no hurry. From a private cellar; stand the bottle upright, decant an hour ahead, and it will hold comfortably for another decade.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401047658553,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-61-12","price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Giovanni-Manzone-Barolo-San-Stefano-di-Perno-2001-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014430"},{"product_id":"giovanni-manzone-barolo-san-stefano-di-perno-2000","title":"Giovanni Manzone, Barolo San Stefano di Perno, 2000","description":"\u003cp\u003eThe most immediately generous of these Manzone bottles: 2000 was a warm, ripe Barolo vintage, and it landed on the softest of the estate's sites. San Stefano di Perno is the western, Santo Stefano flank of the Perno hill in Monforte d'Alba, a hilltop with vines sloping away on all sides over Diano sandstone, soil that yields rounder tannin and more forward fruit than Monforte's tougher exposures. Add a hot year to that and you get a Barolo that was approachable early and is now entirely resolved, all sweetness of fruit and silk rather than grip. The winemaking was strictly traditional, as it always is here, with long fermentation on the skins, about thirty months in large Slavonian casks, no new oak and no fining or filtration; Manzone has since stopped bottling this cru altogether. From a private cellar. Stand it upright, decant gently, and drink it now, because this is not a bottle to keep waiting on.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401047724089,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-62-3","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Giovanni-Manzone-Barolo-San-Stefano-di-Perno-2000-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014431"},{"product_id":"marchesi-di-barolo-barolo-sarmassa-2009","title":"Marchesi di Barolo, Barolo Sarmassa, 2009","description":"\u003cp\u003eSarmassa is one of the historic crus of Barolo village itself, a southeast-facing slope of Tortonian calcareous clay carrying a significant share of stones — poor ground that limits the vine and makes for a structured, long-lived style, quite different from the perfumed, harmonious wines the neighboring Cannubi ridge gives. The house behind it is the one that essentially invented dry Barolo: the cellars trace to Marchesa Giulia Falletti, who in the early 1800s set Nebbiolo up to ferment out fully and age in large oak, and they have been in the Abbona family since 1929. The 2009 was a warm, generous vintage that gave ripe fruit and comparatively accessible tannins, and after fermentation in steel with about ten days on the skins the wine aged partly in large Slavonian casks and partly in French barrique before being blended back into big oak. Seventeen years on it is drinking in a lovely mature register. Stand the bottle upright a day ahead and decant it off the sediment.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401047789625,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-64-24","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Marchesi-di-Barolo-Barolo-Sarmassa-2009-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014433"},{"product_id":"cordero-di-montezemolo-barolo-enrico-vi-1996","title":"Cordero di Montezemolo, Barolo Enrico VI, 1996","description":"\u003cp\u003eThirty years on, this is a Barolo that has done all the waiting for you. Enrico VI is Cordero di Montezemolo's single-vineyard bottling from the Villero cru of Castiglione Falletto — two hectares of vines now over fifty years old, on compact, iron-rich clay with a southwest exposure, and the only Barolo the family makes away from their home hill in La Morra. Villero's cooler, less-ventilated microclimate gives a sturdier, earthier, more mentholated wine than the perfumed Monfalletto, and 1996 was exactly the vintage to reward that: a cool, late, classically structured year in Piedmont that produced firmly tannic, high-acid Nebbiolo built for decades rather than for early charm. Paolo Cordero named the wine in the early 1970s to mark both the vineyard's purchase in 1965 and the birth of his sixth child, Enrico. This bottle comes from a private cellar, so condition and fill will reflect its age. Stand it upright a day ahead, decant it off the sediment, put a real meal in front of it, and drink it now through the next several years.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401047822393,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-65-13\/25","price":99.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Cordero-di-Montezemolo-Barolo-Enrico-VI-1996-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014434"},{"product_id":"cordero-di-montezemolo-barolo-monfalletto-1996","title":"Cordero di Montezemolo, Barolo Monfalletto, 1996","description":"\u003cp\u003eThe estate's home-hill Barolo at thirty years old, from the vintage that gave Piedmont its most classically built wines of the decade. Monfalletto is the whole rise above La Morra — a rare single block of roughly fourteen hectares, crowned by the Cedar of Lebanon planted on the hill in 1856 — and it makes Nebbiolo of perfume and finesse rather than brawn, harvested and vinified section by section and blended only at bottling. 1996 was cool and late, an old-school year of firm tannin and high acidity, and that tension is what has carried a La Morra Barolo this far. At this age the wine is fully mature: the tannins have melted away, the fruit has turned to dried flowers and forest floor, and the pleasure is all in the perfume. It comes from a private cellar, so expect condition and fill to reflect the years. Stand it upright a day in advance, open it gently, pour it straight, and drink it now rather than waiting.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401048150073,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-66-7\/16","price":89.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Cordero-di-Montezemolo-Barolo-Monfalletto-1996-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014435"},{"product_id":"grgich-hills-cabernet-sauvignon-1981","title":"Grgich Hills, Cabernet Sauvignon, 1981","description":"\u003cp\u003eAn early Grgich Hills Cabernet from the winery's first years, and from a Napa vintage that quietly outlived its reputation. Mike Grgich — the Croatian-born winemaker whose 1973 Chateau Montelena Chardonnay won the 1976 Paris tasting — broke ground on the Rutherford winery with Austin Hills on July 4, 1977, so a 1981 is among the estate's earliest Cabernets, made in a Napa very different from today's. The year was hot and fast: a June heat spike that hit 111°F in Calistoga cut the crop and pushed harvest into mid-August. The wines were written off early as short-lived, and instead they turned out to have real balance and have aged far better than anyone predicted. This bottle comes from a private cellar rather than from the winery, and at more than forty years old it is fully mature — a wine to drink now, not to lay down. Stand it upright for a day or two, decant gently off what will be a substantial sediment, and pour it soon after; bottles this old can fade in the glass.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401048412217,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-71-32","price":99.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Grgich-Hills-Cabernet-Sauvignon-1981-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014443"},{"product_id":"domenico-clerico-barolo-pajana-1999","title":"Domenico Clerico, Barolo Pajana, 1999","description":"\u003cp\u003eA fully mature bottle of one of Barolo's landmark modernist wines, made by Domenico Clerico himself in a great classical vintage. Clerico was one of the original Barolo Boys, the crew who brought French barrique and shorter macerations into the Langhe playbook, and Pajana is one of his flagships: a single-vineyard Barolo from inside the Ginestra MGA in Monforte d'Alba, planted in 1971 on Lequio-Serravallian marl, first bottled in 1990. The 1999 was a firm, structured, long-haul vintage in Barolo, and at more than a quarter century it has arrived exactly where that combination promises, with the barrique polish long since absorbed into the wine. Domenico passed in 2017 and the estate continues under Oscar Arrivabene, his longtime right hand, so bottles from Domenico's own hand are finite. This one comes from a private cellar and is ready now, with no reason to wait. Stand it upright for a day or two, then decant gently off the sediment about an hour before pouring.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401048576057,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-74-15\/18","price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Domenico-Clerico-Barolo-Pajana-1999-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014447"},{"product_id":"domenico-clerico-barolo-pajana-2008","title":"Domenico Clerico, Barolo Pajana, 2008","description":"\u003cp\u003eThe modernist Clerico style meeting a cool, classical vintage, and now sitting right at the front edge of its drinking window. Domenico Clerico was one of the original Barolo Boys, who brought French barrique and shorter macerations into the Langhe, and Pajana is one of his flagships: a single-vineyard Barolo from inside the Ginestra MGA in Monforte d'Alba, planted in 1971 on Lequio-Serravallian marl, first bottled in 1990. Where his warmer vintages go plush, 2008 was a structured, perfumed, high-acid year, and that tension gives this bottle more lift and more road ahead than the riper Pajanas of the era. Domenico passed in 2017 and the estate carries on under Oscar Arrivabene, his longtime protege, which makes wines vinified by Domenico a closing chapter. From a private cellar, drinking beautifully now and comfortably good for another decade. Stand it upright, then decant an hour or two ahead.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401048608825,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-75-1\/26","price":109.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Domenico-Clerico-Barolo-Pajana-2008-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014448"},{"product_id":"pelissero-barbaresco-vanotu-2000-binsoiled-labels","title":"Pelissero, Barbaresco Vanotu, 2000 (binsoiled labels)","description":"\u003cp\u003ePelissero's flagship cru is one of the rare Barbaresco vineyards that straddles all three of the appellation's core villages at once. Cascina Vanotu sits where Treiso, Barbaresco and Neive meet, its parcels falling into the Marcarini, Tre Stelle and Basarin crus, facing due south at 300 to 350 meters on soil particularly rich in limestone - which the family credits for the softness and perfume that mark the wine. Luigi Pelissero replanted the highest section in 1964, and Vanotu has been the family's calling card since Giorgio Pelissero began bottling it at the end of the 1980s. The winemaking is deliberately modern for Barbaresco: temperature-controlled fermentation, then 20 to 22 months in French barriques, mostly new, which in youth gives a plush, dark, spice-framed Nebbiolo. 2000 was a warm, generous Langhe vintage, and at twenty-six years the oak has folded in and the fruit has gone dried and savory. From a private cellar - decant it and drink it now.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401048641593,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-76-B-10","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Pelissero-Barbaresco-Vanotu-2000-binsoiled-labels-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014449"},{"product_id":"antoniolo-gattinara-castelle-2007","title":"Antoniolo, Gattinara Castelle, 2007","description":"\u003cp\u003eA single-vineyard Gattinara sitting squarely in its drinking window, from the estate that taught Alto Piemonte to bottle its crus separately. Castelle is a one-hectare parcel on the iron-rich, acidic volcanic soils that set Gattinara apart from the alkaline marl of Barolo — Nebbiolo grown up the Sesia valley below Monte Rosa, at altitude, where cool nights keep the perfume intact. Antoniolo was founded in 1948 by Mario Antoniolo; his daughter Rosanna started bottling the individual vineyards in the 1970s, when nobody in the zone was doing it, and Alberto and Lorella run the estate today, farming organically. The wine is 100% Nebbiolo, fermented slowly in concrete with native yeasts, macerated around eighteen days and then aged in barrel and large cask before release, from a parcel that yields only a couple hundred cases in a typical year. 2007 was a warm year with an early harvest, and nearly two decades on the wine has softened into a lovely balance of remaining fruit and mature savor. Decant it off its sediment; there is no rush to finish the bottle, or the case.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401050837049,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-80-25","price":79.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Antoniolo-Gattinara-Castelle-2007-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014453"},{"product_id":"fontanafredda-barolo-vigna-la-villa-2005","title":"Fontanafredda, Barolo Vigna La Villa, 2005","description":"\u003cp\u003eFontanafredda is the great Serralunga estate, so it surprises people that this single-vineyard bottling comes from somewhere else entirely: La Villa sits in Paiagallo, a cru in the commune of Barolo itself, on a tongue of silt, sand and clay between 320 and 370 meters, facing east and south. That is a gentler, more perfumed address than Serralunga's iron grip, and it shows in the glass. The wine is fermented in steel on native yeasts, left a few extra days on the skins after fermentation finishes, then given some two and a half years in oak before bottling. 2005 was a cool summer rescued by a warm if occasionally wet autumn — a vintage of medium build rather than brawn, which means twenty years have carried it all the way to maturity. From a private cellar. Stand the bottle upright for a day, decant gently off the sediment about an hour ahead, and drink it over the next few years rather than saving it.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401050935353,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-82-10","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Fontanafredda-Barolo-Vigna-La-Villa-2005-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014455"},{"product_id":"fratelli-revello-barolo-giachini-2008","title":"Fratelli Revello, Barolo Giachini, 2008","description":"\u003cp\u003eA half-hectare of Nebbiolo in Giachini, one of the crus of Annunziata — the same corner of La Morra as Rocche dell'Annunziata, just a little lower down the hill at 270 meters, southeast-facing on calcareous clay. Carlo and Enzo Revello learned their trade from Elio Altare and Beppe Caviola, and it shows in the cellar: a short, intense maceration in rotofermenters, then two years in French barriques, a portion of them new. That approach can read as flashy when the wine is young, but 2008 was a long, cool, classically proportioned Piedmont vintage of thick skins, real tannin and the acidity to carry both, and eighteen years have folded the oak completely into the fruit. From a private cellar, in a lovely spot now with road still ahead of it. Stand it upright for a day and decant it an hour before dinner.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401051033657,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-85-30","price":69.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Fratelli-Revello-Barolo-Giachini-2008-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014459"},{"product_id":"bedrock-wine-company-zinfandel-shermans-gold-2014","title":"Bedrock Wine Company, Zinfandel Sherman's Gold, 2014","description":"\u003cp\u003eThis is the laid-back, perfumed side of Zinfandel, from the Sierra Foothills rather than Sonoma. The fruit comes from a parcel of the old Esola vineyard in Amador County's Shenandoah Valley, a site long prized by growers who value elegance in a grape more often pushed toward power. Bedrock's approach is the same here as everywhere: native-yeast fermentation, picking before the sugars run away, and neutral-leaning barrels that keep the aromatics intact rather than layering on vanilla. What you get is a medium-bodied, red-fruited Zinfandel built on lift instead of weight. At a dozen years old this is fully mature and should be opened now.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401051426873,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-90-3","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Bedrock-Wine-Company-Zinfandel-Shermans-Gold-2014-Red-Wine-Flatiron-Wines-Spirits-New-York_52b109d4.jpg?v=1788014505"},{"product_id":"bedrock-wine-company-sonoma-valley-red-the-bedrock-heritage-2014","title":"Bedrock Wine Company, Sonoma Valley Red The Bedrock Heritage, 2014","description":"\u003cp\u003eThis is the wine of the vineyard Bedrock is named for, and its history is hard to top: the site was first planted in 1854 by Generals William Tecumseh Sherman and Joseph Hooker, then replanted in 1888 by Senator George Hearst onto phylloxera-resistant rootstock, some of which is still bearing fruit today. Joel Peterson and his son Morgan Twain-Peterson took stewardship of the property in 2005, and Morgan farms it now, picking and co-fermenting the interplanted varieties together the way they were planted: Zinfandel at the core, with Carignane, Mataro and a scattering of other heritage odds and ends. Native yeasts and neutral-leaning oak keep it transparent. The 2014 growing season came in the middle of California's drought, with a warm dry winter pushing one of the earliest harvests on record and giving small, concentrated berries without the searing heat spikes of other drought years. A dozen years on, this is drinking beautifully now, with the fruit turning from primary to savory.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401051492409,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-92-4","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Bedrock-Wine-Company-Sonoma-Valley-Red-The-Bedrock-Heritage-2014-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014518"},{"product_id":"bedrock-wine-company-zinfandel-kirschenmann-vineyard-2014","title":"Bedrock Wine Company, Zinfandel Kirschenmann Vineyard, 2014","description":"\u003cp\u003eKirschenmann is the vineyard that changed how people think about Lodi: 1915 plantings on the deep sands of the Mokelumne River district, bought and farmed by Tegan Passalacqua, and proof that this much-maligned appellation can produce Zinfandel of real perfume and lift rather than sheer sweetness and heft. Sand makes for smaller crops and a finer, silkier tannin than you expect from the variety, and Bedrock treats the fruit accordingly, fermenting with native yeasts and keeping new oak well out of the way. The 2014 season was warm and dry, the third year of California's drought, with an unusually early harvest producing small berries and concentrated but balanced wines. At a dozen years, this has moved into its mature, savory phase, so open it rather than cellar it further.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401051754553,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-93-20","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Bedrock-Wine-Company-Zinfandel-Kirschenmann-Vineyard-2014-Red-Wine-Flatiron-Wines-Spirits-New-York_7ed8dfec.jpg?v=1788014529"},{"product_id":"antinori-tignanello-2013","title":"Antinori, Tignanello, 2013","description":"\u003cp\u003eTignanello is the bottle that launched the whole Super Tuscan movement — the first Sangiovese aged in barrique and blended with Cabernet rather than following Chianti's rules — and the 2013 has now had the years it needed. Everything comes from the 77-hectare Tignanello vineyard itself, limestone-rich soils on southwest-facing slopes at 350 to 400 meters, with Sangiovese making up the bulk of the blend and Cabernet Sauvignon and Cabernet Franc filling it out. 2013 was a slow, late season: a mild, wet winter pushed back budbreak, May and June ran cool, and a warm, dry summer without heat spikes let the fruit come in late and clean, Sangiovese at the end of September and Cabernet Sauvignon into mid-October. Aged twelve to fourteen months in French and Hungarian oak, it is a more classically proportioned Tignanello than the hot years give — firm and savory, built on freshness rather than flesh. Stand the bottle upright a day ahead and decant it; this is drinking beautifully now with years still in front of it.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401051951161,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-96-7","price":259.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Antinori-Tignanello-2013-Red-Wine-Flatiron-Wines-Spirits-New-York_91ced1d5.jpg?v=1788014553"},{"product_id":"latour-giraud-meursault-1er-cru-perrieres-2018","title":"Latour Giraud, Meursault 1er Cru Perrières, 2018","description":"\u003cp\u003ePerrieres is the Meursault Premier Cru that plays it straight: where Genevrieres goes opulent and exotic, Perrieres is stony and taut, and the name tells you why — perrieres means stone quarries, and the vineyard sits on thin soil over hard limestone rubble at the Puligny end of the village. Latour-Giraud is a family estate that has been in Meursault since the late 1600s, took its present name when the Latours and the Girauds married in 1958, and is run today by Jean-Pierre Latour, who works the soil without herbicides as his father did and aims for purity and precision with some richness behind it. Their Perrieres holding is a small one, dwarfed by the Genevrieres block the domaine is famous for, which makes it the harder of the two to find. 2018 was a warm, generous vintage in the Cote de Beaune, and that suits this site — the ripeness puts flesh on a cru that can be severe in youth, while the limestone keeps the whole thing tense. Drinking well now, with years ahead of it.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401052278841,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-101-15\/29","price":189.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Latour-Giraud-Meursault-1er-Cru-Perrieres-2018-White-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014558"},{"product_id":"georges-laval-champagne-brut-nature-les-chenes-2016","title":"Georges Laval, Champagne Brut Nature Les Chênes, 2016","description":"\u003cp\u003eCumieres is Meunier country, so Chardonnay on the chalk here is already the exception — Les Chenes is a single south-facing parcel mid-slope at the eastern end of the village, with only a thin skin of clay and silt over the rock. Georges Laval converted the family's vines to organic farming in 1971, when barely ten growers in all of Champagne were doing it; his son Vincent has run the 2.5 hectares since 1996, spread across seven Premier Cru parcels that together yield only about a thousand cases a year. Everything is pressed in a tiny Coquard vertical press, fermented on wild yeasts in used casks, rested about ten months, and bottled with no fining, no filtration and very little sulfur. There is no dosage at all, which is why the chalk reads so plainly. 2016 was a brutal year in Champagne — frost and mildew took much of the crop before a hot, dry late summer rescued what was left — so this is small in quantity and serious in the glass. Open it in a white-wine glass, not a flute, and give it a few minutes.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401052508217,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-105-1\/19","price":229.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Georges-Laval-Champagne-Brut-Nature-Les-Chenes-2016-Sparkling-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014562"},{"product_id":"latour-giraud-meursault-1er-cru-genevrieres-2020","title":"Latour Giraud, Meursault 1er Cru Genevrières, 2020","description":"\u003cp\u003eLatour-Giraud is the largest landholder in Meursault's Genevrieres, and this is their flagship - the wine they're best known for, and the one that announces what the domaine can do. Jean-Pierre Latour runs the family estate today, and Genevrieres in his hands tends toward the opulent, exotic side of Meursault that the cru is famous for: rich without being heavy, layered without losing focus. The 2020 vintage gave Burgundy whites a little more flesh than usual, and you can feel it here, but the underlying mineral spine keeps everything in line. A serious wine from a serious site.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401052540985,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-106-11","price":189.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Latour-Giraud-Meursault-1er-Cru-Genevrieres-2020-White-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014564"},{"product_id":"georges-laval-champagne-brut-nature-les-hautes-chevres-2013","title":"Georges Laval, Champagne Brut Nature Les Hautes Chevres, 2013","description":"\u003cp\u003eFifteen hundred bottles, from Meunier vines planted in 1930 and 1971 on the clay-limestone slope above Cumieres — the parcel Vincent Laval works with a horse, and the roundest, most red-fruited of his single-vineyard Champagnes. Where his Les Chenes is Chardonnay on chalk and all tension, Les Hautes Chevres is old Meunier on clay and all texture. The Laval family has been in Cumieres since 1694 and has farmed organically since 1971, decades ahead of anyone else in the region; the fruit is pressed in a tiny Coquard vertical press, fermented on wild yeasts in used barrels for about ten months, then left four years on its lees before disgorgement in November 2017. No dosage, no fining, no filtration, very little sulfur. 2013 was a cool, exceptionally late vintage in Champagne, which suits Meunier and keeps the acidity honest. It is drinking beautifully now — serve it in a proper glass and a little warmer than you think.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401052966969,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-109-19","price":299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Georges-Laval-Champagne-Brut-Nature-Les-Hautes-Chevres-2013-Sparkling-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014577"},{"product_id":"chateau-margaux-margaux-2004","title":"Chateau Margaux, Margaux, 2004","description":"\u003cp\u003eThe classical counterweight to 2003. After the notorious heat of the year before, 2004 in the Medoc was a big, cool, late-ripening harvest that demanded ruthless selection, and Chateau Margaux made the kind of wine the estate is actually famous for: fragrant, fine-boned, built on 78% Cabernet Sauvignon from the deep gravel croupes that give the appellation its perfume, with Merlot, Petit Verdot and a trace of Cabernet Franc. It is not a blockbuster and was never meant to be; it is a First Growth in a classic register, all cedar, redcurrant and violets carried by silky tannin. Two decades on it is fully open and drinking in its sweet spot, with no rush. Stand the bottle upright a day ahead, decant off the sediment an hour before dinner, and let it be the centerpiece.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401053556793,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-115-12","price":589.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Chateau-Margaux-Margaux-2004-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014583"},{"product_id":"peter-michael-winery-les-pavots-1991","title":"Peter Michael Winery, Les Pavots, 1991","description":"\u003cp\u003eOne of the earliest bottlings of California's most Bordeaux-minded estate red, from a great long-haul vintage and now thirty-five years old. Les Pavots - \"the poppies,\" named by Lady Michael for the wild California poppies that cover the Knights Valley ranch - had its debut vintage in 1989, so 1991 comes from the project's first years. Sir Peter Michael surveyed forty sites before settling on these slopes of Mount St. Helena, where the vineyard climbs from 900 to nearly 1,400 feet on rocky, rhyolitic volcanic soils, with the cooler-climate Cabernet Franc and Merlot planted on the upper blocks. The wine is a Cabernet Sauvignon-led Bordeaux blend, vinified traditionally, aged in French oak and bottled unfined and unfiltered. 1991 was a cool, drawn-out California season that produced structured, age-worthy Cabernet, and a well-kept bottle at this age trades primary fruit for cedar, tobacco and dried herb. From a private cellar: stand it upright for a few days, decant gently off the sediment, and drink it that evening.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401053720633,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-118-31","price":209.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Peter-Michael-Winery-Les-Pavots-1991-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014597"},{"product_id":"chateau-musar-bekaa-valley-2004","title":"Chateau Musar, Bekaa Valley, 2004","description":"\u003cp\u003eSeven years pass between harvest and release at Musar, and this bottle has had roughly fifteen more on top of that. The protocol behind the flagship red is genuinely strange and entirely deliberate: Cabernet Sauvignon, Cinsault and Carignan from organically farmed vineyards at around 1,000 meters in the Bekaa Valley are fermented separately in cement with ambient yeast, aged a year in French Nevers oak, blended, returned to cement, bottled unfined and unfiltered, then held four years in the deep stone cellars beneath the winery at Ghazir north of Beirut. Founded in 1930 and which kept making wine through all but a vintage or two of the fifteen-year civil war, Musar is the wine people reach for when they want to argue that terroir and time matter more than technique. At twenty-plus years the 2004 has fully unfurled into the exotic, savory, faintly wild register the estate is loved for, while keeping more freshness and grip than the older vintages. Drink it now, slowly, over an evening rather than an hour.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401053950009,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-125-27","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Chateau-Musar-Bekaa-Valley-2004-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014615"},{"product_id":"domaine-du-collier-saumur-blanc-la-charpentrie-2018","title":"Domaine du Collier, Saumur Blanc La Charpentrie, 2018","description":"\u003cp\u003eThe Chenin vines in La Charpentrie are over a hundred years old and were destined to be pulled out before Antoine Foucault bought the parcel. He grew up at Clos Rougeard, the most mythologized address in the Loire, learning at his father Charly's elbow, and left in 1999 to start Domaine du Collier on the tuffeau limestone hillsides of Breze. The family religion came with him: organic farming, all work by hand, native yeasts, fermentations governed by nothing but the temperature of the cellar itself, and a long elevage of two to three years in old barrels and Stockinger foudres without racking. Charpentrie is the dense one, the most concentrated white the estate makes, from a domaine whose entire production is barely more than a thousand cases a year. 2018 brought a hot, dry, generously ripe summer to the Loire, and with eight years in bottle this has begun trading citrus for quince, honey and savory depth. Give it a decant, or give it another decade.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401054081081,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-127-9\/17","price":129.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Domaine-du-Collier-Saumur-Blanc-La-Charpentrie-2018-White-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014617"},{"product_id":"bartolo-mascarello-dolcetto-dalba-2021","title":"Bartolo Mascarello, Dolcetto d'Alba, 2021","description":"\u003cp\u003eI don't make wines in barriques. My wines don't have the perfume of vanilla and Limousin oak. Bartolo Mascarello's refusal to follow fashion made him the conscience of traditional Barolo, and his daughter Maria Teresa hasn't budged an inch, which is why even the house Dolcetto gets treated like a serious wine. The fruit comes from the Monrobiolo and Rue vineyards in the commune of Barolo itself, on clay over sand, tufa and limestone, farmed with composted cow manure and mown cover crops instead of chemical pesticides and fertilizers. Fermentation is in concrete with indigenous yeasts and twice-daily pump-overs, followed by six to nine months in large Slavonian botti and a bottling the following July: no barriques, no shortcuts, nothing standing between you and the grape. 2021 was a cool, late, classically proportioned year in the Langhe, which suits Dolcetto well, giving more grip and darker fruit than the variety usually offers alongside its signature bitter-almond snap. Drink it over the next couple of years, ideally with something rich.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401054605369,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-133-4\/6","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Bartolo-Mascarello-Dolcetto-dAlba-2021-Red-Wine-Flatiron-Wines-Spirits-New-York_7384b301.jpg?v=1788014654"},{"product_id":"bel-air-gauthier-bourgueil-clos-nouveau-2015-1-5l","title":"Bel Air (Gauthier), Bourgueil Clos Nouveau, 2015 (1.5L)","description":"\u003cp\u003eClos Nouveau is the oldest parcel in the village of Benais, and it gives the most serious Cabernet Franc at a domaine that already makes some of Bourgueil's most convincing wines. Pierre Gauthier founded the estate in 1979, converted to certified organic farming in 2000, and was joined by his son Rodolphe in 2005; yields are held under 40 hl\/ha, everything is hand-picked, the fruit is fully destemmed, and fermentations run long on native yeasts in cellars carved into the vineyard rock. The soils here are silica over clay, which is what gives the wine its chalky, mineral grip. 2015 was a warm, ripe, generous Loire vintage, one of the best of its decade for Cabernet Franc, and this bottle has spent a decade turning that ripeness into something savory and fine. In magnum it has aged more slowly still, which makes this a great bottle to put on a table of six.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401054638137,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-134-28","price":159.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Bel-Air-Gauthier-Bourgueil-Clos-Nouveau-2015-1_5L-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014655"}],"url":"https:\/\/nyc.flatiron-wines.com\/collections\/8-29-28-offer.oembed?page=2","provider":"Flatiron Wines \u0026 Spirits NYC","version":"1.0","type":"link"}