The avant-garde Bruno is surely one of the most fascinating producers in Alsace. Part of the "Gang of Five" with Pierre Frick, Christian Binner, Jean-Pierre Rietsch, and Patrick Meyer, the are pushing the boundarys for what Alsace wine is really all about. Low sulphor, small quantities, wines that are really alive and vibrant. Bruno is somewhat of an under-rated leader of the natural wine movement as well, where a procession of bright young things including Kenjiro Kagami have passed under his wing to learn his meticulous and experimental methods of working.

The avant-garde Bruno is surely one of the most fascinating producers in Alsace. Part of the "Gang of Five" with Pierre Frick, Christian Binner, Jean-Pierre Rietsch, and Patrick Meyer, the are pushing the boundarys for what Alsace wine is really all about. Low sulphor, small quantities, wines that are really alive and vibrant. Bruno is somewhat of an under-rated leader of the natural wine movement as well, where a procession of bright young things including Kenjiro Kagami have passed under his wing to learn his meticulous and experimental methods of working.

The Clos Saint Imer vineyard is a true clos (unlike many so-called in Alsace) within the larger Goldert Grand Cru. Their plot is towards the upper slopes, by the church, after which this cuvee is named. A rare domaine in that their Muscat and Pinot Gris is prized as highly as the Riesling. Ageing of the PG is 15+ years in a typical vintage.

"Tobacco smoke-infused peaches can be discerned in the aromatics of the 1998 Tokay-Pinot Gris Clos St. Imer La Chapelle Goldert. Medium to full-bodied, dense, plump, and rich, it reveals layers of botrytis-infused peaches, apricots, cloves, and fresh herbs. This outstanding Pinot Gris should be at its best between 2003 and 2012." 91 Points Pierre Rovani

One of the best domaines in Alsace without a shadow of a doubt, of their 19 hectares, 5 are in Grand Cru sites. Very rich SGNS like this one. Lots of botryitis character.

The Clos Saint Imer vineyard is a true clos (unlike many so-called in Alsace) within the larger Goldert Grand Cru. Their plot is towards the upper slopes, by the church, after which this cuvee is named. A rare domaine in that their Muscat and Pinot Gris is prized as highly as the Riesling. Ageing of the PG is 15+ years in a typical vintage.

"Elegant, fresh medium-bodied; appealing cherry and plum red fruits; unexpected tweak of acidity on the finish" 90 Points James Haliday

Le Pré is parcel with a sandy terroir in Charentais. Approx annual production: 180 cs.

Semi-carbonic style from a producer that is hotly tipped for the future - average vine age 40 years. No added sulphur

Semi-carbonic style from a producer that is hotly tipped for the future - average vine age 40 years. No added sulphur

"Shimmering magenta. Displays red/blue fruit compote, candied rose and mineral aromas, along with notes of anise and smoked meat. Silky and spicy on the palate, offering concentrated and alluringly sweet raspberry, cherry and floral pastille flavors that are underscored by a dusty mineral nuance. Youthful tannins build slowly through the strikingly long, floral-tinged finish, which leaves sappy red fruit and exotic spice notes behind." 93 Points Josh Reynolds

“The 2017 Moulin-à-Vent Les Trois Roches is superb—and likely the king of the cellar chez Chermette this year—wafting from the glass with a beautiful bouquet of raspberries, potpourri, orange rind and rose petal. On the palate, it’s medium to full-bodied, layered and supple, with the most depth and amplitude of any wine in the portfolio and the most held in reserve, too. This is a fantastic expression of Moulin-à-Vent from one of Beaujolais’s greatest winemakers, and it comes warmly recommended.” 95 Points William Kelley, Wine Advocate.

"A classic and elegant Clos de Bèze nose is composed of spicy and earthy if restrained red currant and floral aromas that are nuanced by subtle wisps of humus and exotic tea. The sense of elegance is reinforced by the fine-grain of the tannins on the wonderfully pure and intense broad-shouldered flavors that possess a lovely minerality on the hugely long, balanced and harmonious finish. This is good stuff that should amply repay extended cellaring" 93-95 Points Allen Meadows

Francois Feuillet is a Burgundy loving magnate who succesfully brought most of the remains of the legendary Raymond Trollat estate. These vines he intrusts to David Duband, who has become stylistically much more inclined towards a more traditional style of vinification, a la Dujac or DRC. Touted as a 'Rising Star' in a recent issue of Noble Rot. This is an estate with a great future and for the moment, very reasonable prices.

From the family who farm and own many of the vineyards that go into the wines of Mugneret-Gibourg. Damaudes is a quite wonderful vineyard that lies directly above Malconsorts.

From 90 year old vines, planted opposite Pommard Vaumarines.

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A spectacular QPR from an elite, very traditional Puligny producer whose Bourgogne Blanc holdings are comprised of three beautiful parcels. Two are within Puligny on the Meursault border and planted around 1975. Just a track separates these parcels from AC Puligny vineyards. The other parcel is de-classified fruit from the 1er cru Champ-Canet. As Jasper Morris MW notes: “At present, 80% of Pernot’s wines are sold on to extremely fortunate Negociants in Beaune. However, the 20% that Paul retains and bottles himself is the absolute crème de la crème and quintessentially representative of Puligny at its best.”- He adds: “they could be the outstanding Domaine of that appellation”. “2017 - From Puligny vines on the Meursault border – vinified in stainless steel). Whiffs of pear, apple, citrus and petrol can be found on the fresh and cool nose. The forward, forward and delicious flavors are also on the lighter side while offering an equally refreshing finish that exhibits both saline and bitter lemon characters.” Allan Meadows, Burghound

A vineyard in the Sutter Creek region of Amador County, which for Steve Edmunds is "One of the finest I've ever seen" producers for this wine, equal parts of Grenache, Tempranillo and Mouvedre.

From Barsotti Ranch, in the high Sierra Foothills. A tiny production in 2016 - only about 400 cases, "Intense, medium purple-red, in color; the nose is fresh, yet also distinctly earthy; sous-bois beneath fraises des bois. Flavors in fine balance around sneaky acidity. Lovely texture, supple tannins round on the finish, which lasts and lasts. 13.5% alcohol." —Steve Edmunds

"Usually one of the more overt wines in the range, the 2016 Chardonnay Charles Heintz Vineyard gives the impression that it needs more time in bottle to be at its most expressive. As always, the Heintz is distinguished by its layered, creamy palate feel. The aromatics and fruit still need to emerge, but all the elements are nicely woven together. Even so, I expect the 2016 will always be a relatively understated Heintz Chardonnay." 93 Points Antonio Galloni

A blend of Charles Heintz fruit with younger vine from from Porter-Bass. Less destined for the long-haul, this offers superbly elegant drinking on release with the ability to add extra xomplexity if you can restrain.

Nestled high in the hills at 1,800 feet, above the town of Saratoga, lays Peter Martin Ray vineyard. One of two sites Ceritas farm in the Santa Cruz mountains, the vineyard is steeped in history dating back to 1943, when stockbroker-turned-winemaker Martin Ray planted the original Chardonnay vines. When Martin Ray’s son, Peter Martin Ray, took over the farming of this site, he replanted to the Mt. Eden clone of Chardonnay in the early 1980s. What makes this fruit so remarkable is a direct result of the vines’ constant struggle: raw farmed with minimal manmade input; the vines are constantly seeking water, nutrients and sustenance from deep in the hillside.

Nestled high in the hills at 1,800 feet, above the town of Saratoga, lays Peter Martin Ray vineyard. One of two sites Ceritas farm in the Santa Cruz mountains, the vineyard is steeped in history dating back to 1943, when stockbroker-turned-winemaker Martin Ray planted the original Chardonnay vines. When Martin Ray’s son, Peter Martin Ray, took over the farming of this site, he replanted to the Mt. Eden clone of Chardonnay in the early 1980s. What makes this fruit so remarkable is a direct result of the vines’ constant struggle: raw farmed with minimal manmade input; the vines are constantly seeking water, nutrients and sustenance from deep in the hillside.

"The 2017 Chardonnay Peter Martin Ray Vineyard is all precision and class. There is a feeling of translucence to the 2017 that is simply captivating. Even though the 2017 is airy and gracious, it also has plenty of structural underpinning. Lemon confit, almond, dried flowers, tangerine and mint add striking shades of nuances throughout." 94 Points Antonio Galloni

"The 2017 Chardonnay Trout Gulch Vineyard is fabulous. Finely cut and chiseled, the 2017 exudes energy. Lime, crushed rocks, mint and white flowers all run through this super-expressive, vibrant Chardonnay from Ceritas. Don't miss it." 95 Points Antonio Galloni

255 cases made. 51% Vermentino and 49% Grenache Blanc from Fenaughty Vineyard. Silky, fresh wine with considerable layers of happiness to unfold.

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The Juffer Sonnenuhr, lies within the heart of the rocky slopes of the Juffer vineyard. The hillside is marked by inclinations of up to 80% and gentle wave troughs as it rises vertically. It provides a sustainable microclimate that stamps the character of the wines produced from the grapes that grow here. These very fine, slaty soils – some deep, some rocky – are planted exclusively with Riesling grapes. They yield wines that have tremendous longevity and unmistakable potential.

The southerly/south-westerly aspect of the Saarstein ensures perfect sun exposure. The grey shale soil warms up easily and stores the heat of the day. It is the perfect basis for the Riesling grape, which is grown on more than 90 percent of the vineyard. Only the oldest sites are used.

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"The 2010 Barolo Tre Tine, a last minute addition, is spectacular. I know, it’s too young, but I couldn’t help myself. These days, Rinaldi’s Barolo Brunate gets most of the attention, but in some vintages, I find the Tre Tine even more classic because of its laser like focus and youthful austerity. The 2010 is a wine that very much fits that mold. Brisk and energetic, the 2010 Tre Tine is the perfect bookend to the evening and brings us full circle to the present day." 98 Points Antonio Galloni

"“Tobacco, violets and blackish stone fruits all jump from the glass as the 2010 Syrah Migliara shows off its personality and pedigree. Wonderfully alive and vibrant, the 2010 is intense and impeccably resonant, but never heavy. The Migliara possesses remarkable finesse for such a big wine. This is without question one of the best wines I have ever tasted from the property." 96 Points Antonio Galloni

The Chateau Chalon - top cuvee of the domaine has received five stars from La Revue du Vin de France, its highest rating. Usually needs about 10 years to peak, where it'll continue to slowly improve for a generation.

The Chateau Chalon - top cuvee of the domaine has received five stars from La Revue du Vin de France, its highest rating. Usually needs about 10 years to peak, where it'll continue to slowly improve for a generation.

Bourdy are one of the great names of Chateau Chalon and they always keep stocks of their older wines in order to release them later with significant bottle age. They use an old school method of offering 'first tranche' pricing on the current release then putting the rest in the cellar where it increases in cost every 12 months thereafter. 

Bourdy are one of the great names of Chateau Chalon and they always keep stocks of their older wines in order to release them later with significant bottle age. They use an old school method of offering 'first tranche' pricing on the current release then putting the rest in the cellar where it increases in cost every 12 months thereafter. 

The Chateau Chalon - top cuvee of the domaine has received five stars from La Revue du Vin de France, its highest rating. Usually needs about 10 years to peak, where it'll continue to slowly improve for a generation.

Bourdy are one of the great names of Chateau Chalon and they always keep stocks of their older wines in order to release them later with significant bottle age. They use an old school method of offering 'first tranche' pricing on the current release then putting the rest in the cellar where it increases in cost every 12 months thereafter. 

Bourdy are one of the great names of Chateau Chalon and they always keep stocks of their older wines in order to release them later with significant bottle age. They use an old school method of offering 'first tranche' pricing on the current release then putting the rest in the cellar where it increases in cost every 12 months thereafter. 

Bourdy are one of the great names of Chateau Chalon and they always keep stocks of their older wines in order to release them later with significant bottle age. They use an old school method of offering 'first tranche' pricing on the current release then putting the rest in the cellar where it increases in cost every 12 months thereafter. 

Bourdy are one of the great names of Chateau Chalon and they always keep stocks of their older wines in order to release them later with significant bottle age. They use an old school method of offering 'first tranche' pricing on the current release then putting the rest in the cellar where it increases in cost every 12 months thereafter. 

Bourdy are one of the great names of Chateau Chalon and they always keep stocks of their older wines in order to release them later with significant bottle age. They use an old school method of offering 'first tranche' pricing on the current release then putting the rest in the cellar where it increases in cost every 12 months thereafter. 

Bourdy are one of the great names of Chateau Chalon and they always keep stocks of their older wines in order to release them later with significant bottle age. They use an old school method of offering 'first tranche' pricing on the current release then putting the rest in the cellar where it increases in cost every 12 months thereafter.