Collections

  • Collections

    2017 Barolo, Bussia “Dardi le Rose” 4-Pack

    $320.00
    • 2017 Barolo, Bussia "Dardi le Rose" × 4

      Inside the Bottle:  My first smell of Poderi Colla's Barolo Dardi le Rose was mesmerizing.  I tasted a 2001 vintage of it in Los Angeles at a BYO Barolo event.  In the company of Barolo juggernauts like Giacomo Conterno, Cavallotto, Giacosa, both Mascarellos and many more, this wine of sublime finesse went straight to the top of my list, as it did with many other talented sommeliers in the room.

      Few things are more thrilling than tasting one of the world's greatest wines for the first time.  With the help of Alfio Cavallotto, one of the greatest winemakers in Barolo, and one of the Colla's biggest fans, an appointment with the Collas was arranged.  Our visit with the Colla family was one of the most memorable I've had at any estate in Europe.  Tino Colla and I hit it off immediately, and before long we began selling their wines.

      The Poderi Colla Bussia "Dardi le Rose" comes from one of the most venerable houses in the Langhe.  With over 300 years of experience, the Colla family, former owners of Prunotto (during their most legendary years, 1956 to 1994) began their first family estate, Poderi Colla, in 1994.  While they strive to make wines of finesse and polish they don't compromise Barolo's capability for great ageability and deep complexity.

      This wine is a stunner, expressing classic aromas of dried rose and orange peel, sour cherries, tobacco and leather that beckon your nose as far into the glass as it can go. The subtlety of the wine is extraordinary for a young Barolo and can be matched only by a few of the greats, like Guisseppe Mascarello's Monprivato. Aromatically, the wine offers a brilliant constellation of classic Barolo scents. On the palate, the typically stern tannins of a young Barolo are finely polished and are buoyed by the refreshing acidity from the site's high elevation.  The palate aromas mirror the nose and add brown earth, dried cherry, aperol, toasted cedar, almond flower and fresh porcini.  Floral and savory to the bone, this near masterpiece lends itself to a perfect Italian feast. One of the greatest wines in our collection, this should be drunk when you feel the desire to lose yourself in a wine of pure Piemontese dialect and culture. You might need at least two of these.

      Other Stuff: It was this vineyard that, in 1961, Bepe Colla (who at the time owned the famed, Prunotto) decided to make the first commercially sold single-vineyard bottling of Barolo. It wasn't a random decision, nor was the accidental that when Bepe sold Prunotto, he put all of his money for Barolo on this cru.

      The Dardi le Rose vineyard faces South to Southwest, at about 300-350 meters above sea level and is on clay, limestone marls and some sandstone, all a perfect combination for a great vineyard site. The wine is raised in large slovenian cask for a little over two years and is bottled without filtration.

       

      587 in stock

    33 in stock

  • Clos de la Rue | Arnaud Lambert Collections

    2017 Lambert Chenin Blanc 6-Pack

    $354.00
    • 2017 Saumur Blanc, 'Clos de la Rue' × 2

      7 in stock

    • 2017 Saumur Blanc, Coulee de St. Cyr × 2

      Out of stock

    • 2017 Saumur Blanc, Brézé Bourguenne × 2

      10 in stock

    Insufficient stock

  • Arribas Wine Company Saroto Arribas Wine Company

    Arribas Wine Company 6-Pack

    $144.00
    • 2020 Saroto Tinto × 2

      24 in stock

    • 2020 Saroto Rose × 2

      27 in stock

    • 2020 Saroto Branco × 2

      Out of stock

    Insufficient stock

  • Aseginolaza y Leunda

    Aseginolaza & Leunda 6-Pack

    $251.00
    • 2020 Kauten

      30 in stock

    • 2020 Matsanko

      30 in stock

    • 2019 Cuvée

      30 in stock

    • 2019 Cuvée Las Santas

      29 in stock

    • 2018 Camino de Santa Zita

      23 in stock

    • 2018 Camino de La Torraza

      23 in stock

    23 in stock

  • Weingut Tegernseerhof Durnstein Gruner Veltliner Collections

    Austrian 6-Pack

    $153.00
    • 2020 Grüner Veltliner, "Langenlois"

      7 in stock

    • 2020 Grüner Veltliner Kremstal Furth

      432 in stock

    • 2019 Grüner Veltliner, Dürnstein, Federspiel

      41 in stock

    • 2019 Riesling, "Loiserberg"

      8 in stock

    • 2020 Riesling, Furth

      Out of stock

    • 2019 Riesling, Dürnstein, Federspiel

      69 in stock

    Insufficient stock

  • Bauccio Cantina Madonna delle Grazie

    Cantina Madonna delle Grazie Majestic Duet 6-Pack

    $276.00
    • 2013 Drogone d'Altavilla × 3

      26 in stock

    • 2015 Bauccio Aglianico del Vulture × 3

      342 in stock

    8 in stock

  • Collet Butteaux Collections

    Collet 2017 Premier Crus

    $264.00
    • 2017 Chablis, 1er Cru Butteaux × 2

      12 in stock

    • 2017 Chablis, 1er Cru Les Forêts × 2

      12 in stock

    • 2017 Chablis, 1er Cru Vaillons × 2

      9 in stock

    4 in stock

  • Collections

    Cume do Avia’s 2019 Reds

    $226.00
    • 2019 Colleita 7, Tinto × 2

      21 in stock

    • 2019 Dos Canotos Vino Tinto × 2

      188 in stock

    • 2019 Dos Canotos, Caiño Longo × 2

      301 in stock

    10 in stock

  • Collections

    David Duband 2019 Reds 6-Pack

    $268.00
    • 2019 Bourgogne × 2

      320 in stock

    • 2019 Côtes de Nuits Village Rouge × 2

      71 in stock

    • 2019 Hautes Cotes de Nuits Rouge, Cuvée Auguste × 2

      53 in stock

    11 in stock

  • Davide Carlone Collections

    Davide Carlone Alto Piemonte 6-Pack

    $178.00
    • 2019 Colline Novaresi, Vespolina × 2

      Vallelonga is the flagship of this dingy-sized operation. It is indeed a small cantina but mighty, like its appellation. What is most striking about Nebbiolo grown in the soil of Lessona is its subtle and equally substantial aromas that are unlike any expression I’ve experienced with this varietal. It hits all the markers expected from Nebbiolo (rose, tar, anise and great structure) but here they transcend the weight and power of the Langhe with an angelic rise of elegance from the glass—especially whenever Northern Piedmont’s maestro enologist, Cristiano Garella, is involved. A very well-respected wine writer once mistakenly lumped Lessona into the mix of all of northern Piedmont Nebbiolo wines as “a rather less pure form than a great Barolo.” This oversight is easy to make if a Lessona is tasted next to its local brethren, or to a Barolo where it’s like putting a ballerina in the ring with a boxer.

      Famous Italian wine writers of the late 1800s and early 1900s considered Lessona wines the greatest reds in all of Italy, and in the right hands it can represent one of the most pure expressions of Nebbiolo. The weight and power of Nebbiolo from further south (in the Langhe) often overwhelms the senses when compared to Lessona’s hyper-detailed and intricately refined expression. Lessona’s volcanic soil, with its metal and mineral streak in the palate, is impossible to miss, and the grape is equally obvious. It could be the Chambolle-Musigny of Piedmont, and no one who knows and drinks (not only tastes) Burgundy would dare ding one because of its finesse and purity. Like Lessona, some of the greatest Chambolle-Musignys can get lost in the context of bigger wines and can be better served alone.

      Fabio’s Coste della Sesia Nebbiolo grapes are entirely grown within the Lessona appellation, but due to an archaic technicality, it’s not labeled as such because the winery it’s made in sits only fifteen feet over the border of Lessona and primarily in Coste della Sesia appellation, so it can only be labeled as a Costa della Sesia; it’s obvious that a wine should be labeled by the origin of their grapes, not the location of the cellar it was crafted in. (I apologize for the repetition of this paragraph if you've read Fabio's profile as well.)

      The details: Fermentation in stainless steel for over three weeks, followed by aging in old 225 liter barrels for thirteen months. Fermentation is spontaneous and the use of sulfites is kept to a minimum—only 30ppm at bottling, which is near half the average for handcrafted, boutique fine wine. The vines are a mix of young and old, with the average close to twenty-five years.

      67 in stock

    • 2018 Colline Novaresi, Croatina × 2

      Vallelonga is the flagship of this dingy-sized operation. It is indeed a small cantina but mighty, like its appellation. What is most striking about Nebbiolo grown in the soil of Lessona is its subtle and equally substantial aromas that are unlike any expression I’ve experienced with this varietal. It hits all the markers expected from Nebbiolo (rose, tar, anise and great structure) but here they transcend the weight and power of the Langhe with an angelic rise of elegance from the glass—especially whenever Northern Piedmont’s maestro enologist, Cristiano Garella, is involved. A very well-respected wine writer once mistakenly lumped Lessona into the mix of all of northern Piedmont Nebbiolo wines as “a rather less pure form than a great Barolo.” This oversight is easy to make if a Lessona is tasted next to its local brethren, or to a Barolo where it’s like putting a ballerina in the ring with a boxer.

      Famous Italian wine writers of the late 1800s and early 1900s considered Lessona wines the greatest reds in all of Italy, and in the right hands it can represent one of the most pure expressions of Nebbiolo. The weight and power of Nebbiolo from further south (in the Langhe) often overwhelms the senses when compared to Lessona’s hyper-detailed and intricately refined expression. Lessona’s volcanic soil, with its metal and mineral streak in the palate, is impossible to miss, and the grape is equally obvious. It could be the Chambolle-Musigny of Piedmont, and no one who knows and drinks (not only tastes) Burgundy would dare ding one because of its finesse and purity. Like Lessona, some of the greatest Chambolle-Musignys can get lost in the context of bigger wines and can be better served alone.

      Fabio’s Coste della Sesia Nebbiolo grapes are entirely grown within the Lessona appellation, but due to an archaic technicality, it’s not labeled as such because the winery it’s made in sits only fifteen feet over the border of Lessona and primarily in Coste della Sesia appellation, so it can only be labeled as a Costa della Sesia; it’s obvious that a wine should be labeled by the origin of their grapes, not the location of the cellar it was crafted in. (I apologize for the repetition of this paragraph if you've read Fabio's profile as well.)

      The details: Fermentation in stainless steel for over three weeks, followed by aging in old 225 liter barrels for thirteen months. Fermentation is spontaneous and the use of sulfites is kept to a minimum—only 30ppm at bottling, which is near half the average for handcrafted, boutique fine wine. The vines are a mix of young and old, with the average close to twenty-five years.

      84 in stock

    • 2018 Colline Novaresi, Nebbiolo × 2

      Vallelonga is the flagship of this dingy-sized operation. It is indeed a small cantina but mighty, like its appellation. What is most striking about Nebbiolo grown in the soil of Lessona is its subtle and equally substantial aromas that are unlike any expression I’ve experienced with this varietal. It hits all the markers expected from Nebbiolo (rose, tar, anise and great structure) but here they transcend the weight and power of the Langhe with an angelic rise of elegance from the glass—especially whenever Northern Piedmont’s maestro enologist, Cristiano Garella, is involved. A very well-respected wine writer once mistakenly lumped Lessona into the mix of all of northern Piedmont Nebbiolo wines as “a rather less pure form than a great Barolo.” This oversight is easy to make if a Lessona is tasted next to its local brethren, or to a Barolo where it’s like putting a ballerina in the ring with a boxer.

      Famous Italian wine writers of the late 1800s and early 1900s considered Lessona wines the greatest reds in all of Italy, and in the right hands it can represent one of the most pure expressions of Nebbiolo. The weight and power of Nebbiolo from further south (in the Langhe) often overwhelms the senses when compared to Lessona’s hyper-detailed and intricately refined expression. Lessona’s volcanic soil, with its metal and mineral streak in the palate, is impossible to miss, and the grape is equally obvious. It could be the Chambolle-Musigny of Piedmont, and no one who knows and drinks (not only tastes) Burgundy would dare ding one because of its finesse and purity. Like Lessona, some of the greatest Chambolle-Musignys can get lost in the context of bigger wines and can be better served alone.

      Fabio’s Coste della Sesia Nebbiolo grapes are entirely grown within the Lessona appellation, but due to an archaic technicality, it’s not labeled as such because the winery it’s made in sits only fifteen feet over the border of Lessona and primarily in Coste della Sesia appellation, so it can only be labeled as a Costa della Sesia; it’s obvious that a wine should be labeled by the origin of their grapes, not the location of the cellar it was crafted in. (I apologize for the repetition of this paragraph if you've read Fabio's profile as well.)

      The details: Fermentation in stainless steel for over three weeks, followed by aging in old 225 liter barrels for thirteen months. Fermentation is spontaneous and the use of sulfites is kept to a minimum—only 30ppm at bottling, which is near half the average for handcrafted, boutique fine wine. The vines are a mix of young and old, with the average close to twenty-five years.

      6 in stock

    3 in stock

  • Demougeot Meursault le Limozin Collections

    Demougeot’s Meursault 6-Pack

    $414.00
    • 2018 Bourgogne Blanc × 3

      247 in stock

    • 2018 Meursault × 2

      6 in stock

    • 2018 Meursault, "Le Limozin"

      2 in stock

    2 in stock

  • Saint Amour - A La Folie Saint Amour Clos Du Chapitre - Domaine Chardigny Collections

    Domaine Chardigny 6-Pack

    $158.00
    • 2020 Saint-Amour, A la Folie Lot 2 × 2

      690 in stock

    • 2019 Saint Amour, Le Clos du Chapitre × 2

      23 in stock

    • 2020 Beaujolais Leynes × 2

      277 in stock

    11 in stock

  • Sorgente Brut Collections

    EU Bubble Pack

    $123.00
    • NV Prosecco, Brut

      11832 in stock

    • NV Pascal Ponson, Prestige Tradition

      33 in stock

    • 2014 Sparkling Rose

      16 in stock

    16 in stock

  • El Paraguas Atlantico Collections

    EU White Pack

    $97.00
    • 2019 El Paraguas Atlantico, Blanco

      379 in stock

    • 2019 Gruner Veltliner, 'Superin' Federspiel

      139 in stock

    • 2019 Chablis

      412 in stock

    48 in stock

  • Bourgogne Pinot Noir Collections

    French Red Fly-Over Tour

    $194.00
    • 2019 La Robe d'Ange Rouge

      202 in stock

    • 2019 Côtes du Rhône, 'Sablet'

      Inside the bottle: The Sablet is an extraordinarily powerful and rustic red. Usually when people say rustic, I feel that it implies that it’s a little “funky”, if you know what I mean. This is not the case here with this absolutely pure and focused wine. The fruit falls back to a tertiary role behind the earth and floral aromas. This blend of grapes, dominated by Grenache, comes out of the glass with power that is perfumed with lavender, thyme, spice and meat. Yes, meat, dried meat, like jerky or French saucisson, as well as grilled beef. If this sounds like a bull in a glass, it is.

      The aroma springs out of the glass with black pepper, tapenade, licorice and herbs of Provence. The fruit aromas of the wine hit high red notes along with the obvious darker impressions of fruit, like black mission figs. On the palate, the wine carries a massive structure that calms down with a little air. Good luck on keeping your hands off of this when you open it.

      Terroir: As the name suggests, this vineyard is dominated by sand but also has a good dose of sandstone, quartz and limestone. Because it’s on a north facing terraced hillside of the Dentelles de Montmirail, the wine remains aromatic and fresh. The neighboring vineyards of Roubine in Vacqueras and Gigondas have a lot of clay, which adds roundness and full fruit flavors, while the sands of Sablet bring more structural elements, exemplifying the tannin and acidic structure with less juiciness. This wine is both a “vin de terroir” and a “vin de garde.” It is a supremely serious wine for its mere Cotes du Rhone appellation status.

      45 in stock

    • 2018 Crozes Hermitage Rouge Les Picaudières

      15 in stock

    • 2019 Saumur Champigny Rouge, Montee Des Roches

      141 in stock

    • 2019 Saint Amour, Le Clos du Chapitre

      23 in stock

    • 2018 Bourgogne Rouge

      18 in stock

    15 in stock

  • Saint Amour Clos Du Chapitre - Domaine Chardigny Collections

    French Red Pack

    $89.00
    • 2019 Saint Amour, Le Clos du Chapitre

      23 in stock

    • 2020 Les Petits Pas, Rouge

      From the moment the Petit Pas concept was created it was intended to be the charmer and not taken so seriously—hence the full color pinkish red label with neon green footprints. They start bottling it at the end of winter to make sure it’s ready at the beginning of a new growing season after everyone has hibernated with an overload of heavy reds. It’s also perfect for summer because it’s a red wine that doesn’t feel heavy under the summer sun. The wine bursts with fresh red and crunchy fruits and fresh, bright acidity.

      To insure the pleasure meter remains as high as possible for early consumption as little as possible is done from the moment the grapes are harvested all the way through the short aging process. Once this multi-parcel blend of more or less 40% Grenache, 40% Syrah and 20% Carignan grapes are picked they’re sorted for quality and put into large oak and cement tanks with about 40-50% of the stems still intact; all of the stems from the Syrah are used. During its three week fermentation there are no forced extraction, only a gentle pushdown of the cap to keep it healthy, which is often called an “infusion” method.

      After five months in large upright wooden tanks and cement vats (two aging vessels employed preserve the wine’s youthful energy and tension) it’s prepared for bottling with a light filtration and its first and only addition of sulfites—no more than 30mg/l (30 parts per million) of total SO2.

      797 in stock

    • 2016 Crozes Hermitage Rouge

      3 in stock

    3 in stock

  • Romain Guiberteau's Clos de Carmes2 Collections

    Guiberteau Top Cru 6-Pack

    $454.00
    • 2019 Saumur Blanc 'Les Moulins'

      3 in stock

    • 2018 Saumur Blanc, 'Clos de Guichaux'

      3 in stock

    • 2017 Saumur Blanc, 'Brézé'

      3 in stock

    • 2016 Saumur Blanc, 'Clos des Carmes'

      3 in stock

    • 2017 Saumur Rouge 'Les Arboises'

      3 in stock

    • 2018 Saumur Rouge, Les Chapaudaises

      3 in stock

    3 in stock

  • Bricco del Drago Collections

    Italian Red Pack

    $110.00
    • 2019 Chianti Classico

      733 in stock

    • 2015 Bauccio Aglianico del Vulture

      342 in stock

    • 2015 Langhe Rosso, Bricco del Drago

      69 in stock

    48 in stock

  • Manuel Moldes As Dunas Collections

    Moldes 6-Pack

    $221.00
    • 2019 Albariño “Afelio” × 2

      Out of stock

    • 2019 Albariño “A Capela de Aios”

      Out of stock

    • 2019 As Dunas

      Out of stock

    • 2018 Rías Baixas Red “Acios Mouros”

      Out of stock

    • 2019 Bierzo Red “Lentura”

      Out of stock

    Insufficient stock

  • Champagne Ponson & Paul Gadiot

    NV Pascal Ponson, Prestige Tradition 3-Pack

    $141.00
    • NV Pascal Ponson, Prestige Tradition × 3

      33 in stock

    11 in stock

  • Riecine Rosso Collections

    Riecine Six-Pack box

    $434.00
    • 2019 Chianti Classico × 2

      733 in stock

    • 2016 La Gioia × 2

      2 in stock

    • 2016 Riecine di Riecine × 2

      Jordan Mackay, one of the world’s top food and wine writers, accompanied me to my first visit to Riecine. When they poured us the 2013 version of this wine we looked at each other in confusion; we were perplexed. It was so far to one side of the spectrum of a Chianti Classico (which it is, but labeled as a Toscano Rosso) we both wondered how it was possible that a wine could smell and taste like a high elevation, stony 1er Cru, or Grand Cru site in Burgundy and be made from Sangiovese nearly a thousand kilometers away in Italy?

      After my first couple of sips and tastes of Riecine’s 2013 Toscano Rosso, I said to Jordan, “I know the comparison to Burgundy is an exhausted one, and I don’t mean overextend the comparison by a large stretch here, but this reminds me of Gevrey-Chambertin, like a Ruchottes-Chambertin, or Clos Saint Jacques; not only a little bit in taste and smell, but in feeling and style. In any case, it reminds me of a wine from a higher altitude, stonier site from Gevrey, and it’s very Rousseau-like.” Jordan looked at me in bewilderment, and to my surprise agreed.

      The decision to work with Riecine took time. The wines are an abstraction for Tuscany, but something familiar when considering the wine world’s greatest velvet glove, iron-fist styled wines, like Burgundy. My access to Burgundy over the years has been fortunate and I’ve had many young (and old) wines from all of the region’s top domaines—so far as I can tell. Many of them can be off-putting and backward when young because the integration of the newer wood that most—almost all—have in their 1er Cru and Grand Cru wines can’t seem to dance around in their youth. My only criticism of this Riecine wine, called “Riecine,” was the same.

      I was unsure that it would be accepted, except that this is the kind of wine that deserves to be recognized no matter whether or not it conforms to the regional norm—whatever that is in the Chianti hills. It’s ahead of the curve in subtlety, but as Allesandro (the winemaker) said, this light level of extraction is the way old Chianti Classico used to be; he should know, growing up in the region and drinking many old wines from his father’s cellar made before the region was overtaken by foreign nationals. That was the encouragement I needed and I signed on to represent their compelling wines; Riecine’s wines need to be known and if I passed because they were atypical I knew I would regret it.

      If you’re a purist, you must not walk away from this wine from the potential wood nuances that immediately come from the first glasses. (It’s raised in concrete and 500 liter French barrels.) Like other great wines crafted in this way, this one needs another ten years to integrate to give an immediate display after pulling the cork, but if you’re patient, it will give you a solid teaser of what it will likely become. If you walk away, you’d just as well walk away from a young Armand Rousseau Clos Saint Jacques from the same vintage, a wine I’ve had on a couple of occasions.

      My last bottle of Rousseau’s 2013 Clos Saint Jacques was in the spring of 2018 at Pot d’Etain, a Gites-de-France with a restaurant. It’s located between Chablis and the Cote d’Or, and has one of France’s deepest wine lists, with a heavy dose from Burgundy. I had a bottle there with Romain Collet, one of our Chablis producers, and JD Plotnick, a former chef and one of our extremely talented collaborators at The Source.

      At first the Clos St. Jacques was almost undrinkable, even grotesque in its oak level. After its first hour of solitary confinement in oak, it began to flex its authority over all other wines on the table, and there were some real players there. Its pedigree rose and it grew in power and complexity on an exponential level from one smell and sip to the next. It was a true experience and one I would like to relive over and over. In time serious wines reveal themselves, but time is needed. A wine that starts out impressively might fall and what begins quietly, or seemingly off, might bring you to a state given the right amount of time.

      Riecine’s Toscano Rosso grows exponentially after its first two hours and while it may be a similar pedigree to one of Rousseau’s great parcels (when comparing Burgundy’s best to Tuscany’s best), it’s not the same level of wine, but perhaps it’s also not that far off. Time is needed for this youthful wine, and on a good day it may show you something you haven’t seen before from a Tuscan wine. When in full stride it’s fine-grained and discreet character is framed with fine acidity and a stony core. Once the wood has fallen back into the shadows, the magic begins with seductive satin-like sweet rose aromas and otherworldly soft pink fruits. The last sips fill out the mid and back-palate, the acidity and sappy fruit swells, and the finish gently stains with bitter orange and mild tree bark spices. A Zalto Bordeaux glass has on numerous occasions been my maestro for this wine and I suggest giving that a try.

      The details: This 100% pure Sangiovese from the original vineyard planted by John Dunkley over four decades ago. The vines are grown on limestone and clay soils and at an altitude of over 1600 feet, which gives birth to miniscule yields at nearly one ton to the acre. It’s fermented on its skins for about forty days and lightly extracted initially and almost no extraction for the second half of its maceration. It’s aged for three years in concrete and 500 liter French oak barrels before being bottled. There are around 6000 bottles made each year.

      Out of stock

    Insufficient stock