• Collections

    Crotin 12-Pack

    • 2019 Barbera d'Asti, 'La Martina' × 4

      1103 in stock

    • 2020 Freisa 'Aris' × 4

      85 in stock

    • 2020 Vino Rosso Contadino, Beverin × 4

      631 in stock

    21 in stock

  • Collections

    Cume do Avia 12-Pack

    • 2020 Dos Canotos Brancellao × 3

      22 in stock

    • 2020 Colleita 8, Tinto × 3

      410 in stock

    • 2020 Colleita 8, Blanco × 3

      62 in stock

    • 2020 Arraiano, Tinto × 3

      29 in stock

    7 in stock

  • La Roubine Gigondas Collections

    La Roubine’s 2020 4-Pack

    • 2020 Gigondas

      Inside the bottle: This beauty highlights everything that’s refined and powerful and powerful about Gigondas. Its blend of terroirs reflect the nuances of the limestone slope, but it’s the gentle handiwork of vignerorn Eric Uhgetto—both in vineyard and cellar—that provides this wine its unusual elegance from what are highly traditional winemaking techniques.

      After a whole bunch (both grapes and their stems) fermentation for a whopping 45 days one would expect a wine of pure mass and extraction. But, after the third week the tannin extraction of a wine usually peaks and starts to slowly mellow out, converting its rough grit into something finely textured. The extended fermentation—combined with aging in neutral vessels of concrete and old, large oak casks—results in an intensely savory wine with restrained power. Eric’s exceptional craft and his affinity for subtlety results in one of the most elegant wines in Gigondas.

      Made of 70% Grenache and equal parts Mourvedre and Syrah, the wine offers classic aromas of licorice, garrigue (lavender, thyme, rosemary and sometimes juniper), and forest floor over a deep core of cool black fruits and ripe griotte (wild cherry). This is traditionally-styled winemaking at its best, put into service to capture the essence of place.

      Terroir:  A blend of two distinctly different terroirs gives this wine depth and range. The first terroir comes from two sites, Santa Duc and Les Jardinières, located on the high plain of Gigondas, just below the village. They sit on iron-rich red alluvial soils mixed with quartzite cailloux roulés, clay with a limestone underbelly. The other terroir, Les Florets, is located on terraces of the Dentelles de Montmirail, above the village. These terraces are on white loamy limestone soils with fissured quartz stones, quartzite alluvial pebbles with sharp, fractured limestone scree from the Dentelles de Montmirail. The terraced sections are protected from the intense Mistral winds, but remain cool because off its northerly exposition, while the same winds carry cold air from the north into Gigondas’ lower section, giving the vines relief from the relentless Provençal summer sun and heat. On the plane, the wine’s masculinity is enhanced, while the terraces bring its finer points. Impossible to summarize in a single paragraph, the many terroirs of Gigondas make it one of the most complex within such a small area. Each vigneron has his own unique palette of vineyards to blend together in pursuit of charm in an appellation that can be known for brute power.

      217 in stock

    • 2020 Vacqueyras

      259 in stock

    • 2020 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.

      39 in stock

    • 2020 Côtes du Rhône, Seguret

      31 in stock

    8 in stock

  • Domaine Christophe et fils Monte de Tonnerre Collections

    Christophe et Fils 2019 Premier Crus

    • 2019 Chablis, 1er Cru Fourchaume × 2

      18 in stock

    • 2019 Chablis, 1er Cru Montée de Tonnerre × 2

      Out of stock

    • 2019 Chablis, 1er Cru Mont de Milieu × 2

      145 in stock

    Insufficient stock

  • Collections

    Riecine 3-Pack

    • 2019 Chianti Classico

      408 in stock

    • 2017 La Gioia

      17 in stock

    • 2018 Riecine di Riecine

      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.

      12 in stock

    12 in stock

  • Collections

    Michael Malat’s 2019 Riesling Crus 6-Pack

    • 2019 Riesling, Pfaffenberg × 2

      8 in stock

    • 2019 Riesling, 'Silberbichl' × 2

      3 in stock

    • 2019 Riesling, 'Steinbühel' × 2

      40 in stock

    1 in stock

  • Weszeli Collections

    Weszeli’s 2017 Riesling Crus 6-Pack

    • 2017 Riesling, "Seeberg" × 2

      150 in stock

    • 2017 Riesling, "Steinmassl" × 2

      156 in stock

    • 2017 Riesling, Heiligenstein × 2

      278 in stock

    75 in stock

  • Grignolino d’Asti “Margherita Barbero” Collections

    Mauro Spertino’s Dazzling Trio 6-Pack

    • 2019 Grignolino d'Asti, 'Margherita Barbero' × 2

      Mauro Spertino’s rendition of this typical easy quaffing wine is nothing short of spectacular. The aromas are almost theatrical in their exuberant display of personality; they’re hypnotic and cast a spell scented with Aperol, Persian mulberry, lemon zest, orange peel and exotic spices. The palate is fine, fresh, light and taut with a cool glycerol finish that brings everything into perfect harmony. There are few wines as lovely to drink as this. While it seems like a wine from another galaxy, its wonderfully pleasing dimensions and unique personality maintain the unmistakable taste of Piemontese wine.

      The details: Depending on the vintage, it spends fifteen to twenty days during fermentation, then it’s racked into old barrels where it undergoes malolactic fermentation, followed by some time in stainless steel before it’s bottled. I would suggest serving a little more chilled than a typical red wine, perhaps somewhere between fifty and fifty-five degrees.

      Out of stock

    • 2017 Cortese, Piemonte Vilet × 2

      I was startled by my first experience with Mauro Spertino's Cortese. These white grapes are crafted into wine like reds, spending about forty days on their skins. After the fermentation and lengthy post-fermentation maceration the wine is pressed and then aged in terracotta amphora vats for eighteen months. It is indeed an “orange wine,” but one like few others. It’s nearly perfect with not a single hair out of place. It’s by far the most compelling I’ve had from this category of rare wine. Everything about it is intricately and precisely embroidered with a gold-like splendor. If a wine were to be described as a painting, Mauro’s Cortese would be Klimt’s portrait of Adele Bloch Bauer I.

      12 in stock

    • 2019 Barbera d'Asti, La Bigia × 2

      This wine once again demonstrates Mauro’s unique alchemist touch and a signature like no other winemaker in the world. I never have imagined that a Barbera could taste and feel like Mauro’s *La Grisa*. He’s managed to put a bright light and deep darkness into the same bottle of wine; it’s black as ink, which makes it somehow intimidating to even taste. Inside this wine aged for half a year in old 5000 liter botte are aromas of a thick, dank and wet green forest with taut but mature wild black berries, black currant and a potpourri of underbrush. The palate is powerful, supple and somehow fine at the same time. Its explosive bright acidity keeps this brooding wine in perfect harmony.

      61 in stock

    Insufficient stock

  • Demougeot Pommard Charmots Collections

    Demougeot’s 2019 Pommard Crus 4-Pack

    • 2019 Pommard, 1er Cru Charmots, Coeur des Dames × 2

      11 in stock

    • 2019 Pommard Rouge, Les Vignots × 2

      Out of stock

    Insufficient stock

  • Arribas Wine Company

    Arribas’ 2019s 4-Pack

    • 2019 Quilometro × 2

      19 in stock

    • 2019 Raiola Tinto × 2

      75 in stock

    9 in stock

  • Davide Carlone Collections

    Davide Carlone’s 2017 Boca 4-Pack

    • 2017 Boca × 4

      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.

      7 in stock

    1 in stock

  • Wechsler Riesling Trocken Collections

    Wechsler’s Riesling Trocken 6-Pack

    • 2020 Riesling, Trocken × 6

      532 in stock

    22 in stock

  • Aseginolaza & Leunda

    Aseginolaza & Leunda 6-Pack

    • 2020 Kauten

      25 in stock

    • 2020 Matsanko

      12 in stock

    • 2019 Cuvée

      154 in stock

    • 2019 Cuvée Las Santas

      18 in stock

    • 2018 Camino de Santa Zita

      33 in stock

    • 2018 Camino de La Torraza

      21 in stock

    12 in stock

  • Arribas Wine Company Saroto Arribas Wine Company

    Arribas Wine Company 6-Pack

    • 2020 Saroto Tinto × 2

      16 in stock

    • 2020 Saroto Rose × 2

      Out of stock

    • 2020 Saroto Branco × 2

      22 in stock

    Insufficient stock

  • Bricco del Drago Collections

    Italian Red Pack

    • 2019 Chianti Classico

      408 in stock

    • 2016 Bauccio Aglianico del Vulture

      636 in stock

    • 2015 Langhe Rosso, Bricco del Drago

      Temporarily unavailable

    This product is currently unavailable.
  • Saint Amour Clos Du Chapitre - Domaine Chardigny Collections

    French Red Pack

    • 2019 Saint Amour, Le Clos du Chapitre

      49 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.

      355 in stock

    • 2016 Crozes Hermitage Rouge

      3 in stock

    3 in stock

  • Collections

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

    • 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.


      35 in stock

    8 in stock