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 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.

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

"Lurid violet color. A complex, penetrating bouquet evokes fresh cherry and black raspberry, along with building floral, spice and earth notes. Stains the palate with sweet red/blue fruit, lavender and spicecake flavors that deepen and spread out slowly on the back half. Conveys a suave blend of richness and energy and closes extremely long and juicy, with harmonious tannins and resonating florality." 94 Points Josh Reynolds

A new parcel, on the lower slope of the Cote.

3.5 hectares of old vines, made with great love by one of the legends of the appellation.

"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

"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

A wine designed to have the stuffing to age. Whether it has or not from a warm vintage like 2003 remains to be seen. I would be optimistic.

“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.

" Shimmering, youthful purple. Mineral-accented cherry and black raspberry aromas are underscored by a spicy element that builds as the wine opens up. Sappy and focused on the palate, offering appealingly sweet dark berry and spicecake flavors along with complicating suggestions of licorice and candied violet. The spice and floral notes build steadily through an impressively long, smooth finish, which is framed by harmonious tannins that fold slowly into the wine's intense fruit. Many of these vines are over a century old now." 93 Points Josh Reynolds

A small plot in Les Buillants, very pure and refreshing on the pallet. 180 cases or so only.

"In this tiny garagiste operation in the Cotes de Castillon making very concentrated wines, the quality is very high but the production is very limited. One of the oldest Merlot vines (140+ years of age) is one of Clos Louie's most important constituant parts" Robert Parker

"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.

"The 2017 Gevrey-Chambertin Les Jeune Rois has a giving bouquet with perfumed red cherries and crushed strawberry laced with lavender and pot pourri scents, though these do not overpower the terroir expression. The palate is medium-bodied with fleshy red cherry and crushed strawberry fruit, a fine line of acidity, gentle in terms of grip with a caressing, velvet smooth finish. Gorgeous" 92 Points Neal Martin

A bottling by Nicolas Potel from stocks of old wine he has access to and seals with his approval. Possible source for these wines is Louis Remy.

A very exciting new name, Hasard who started his domaine in 1997, makes this cuvee from a miniscule 0.5 hectare plot of 30 year old vines. Low yields (circa 25 hl/ha) give the domaine's wines realy concentration - unusual for the region by and large.

Fruit from vines under 25 years from the Clos de Tart vineyard

"The 2012 Volnay Village is a mixture of several parcels that include two premier crus that are normally blended due to their diminutive size. It has a crisp, floral bouquet with bright Morello and redcurrant scents that are nicely focused. The palate is medium-bodied with fine, quite supple tannins. The acidity here is nicely judged, the finish structured but nicely focused with a decent spicy tail. This is a well-crafted village cru." 90 Points Neal Martin

"Wood toast and lovely black fruit and cassis aromas are enhanced by plenty of Vosne spice notes. This too is delicious, generous, indeed even fleshy with buried tannins and fine length though it's a bit toastier than I personally prefer. Still, this is a wine of obvious quality though the style will best please those who enjoyed higher toast burgs." 90 Points Allan Meadows

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.

2.6321585903084

No quibble refund for any premoxed White Burgundies

No quibble refund for any premoxed White Burgundies

No quibble refund for any premoxed White Burgundies

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.

""The 2016 Pinot Noir Elliot Vineyard is distinguished in this range by its vertical sense of structure. Translucent, deep and super-expressive, the Elliott is wonderfully resonant and yet also somehow quite delicate. The 2016 is perhaps a bit less exuberant than other vintages have been, but it is just as compelling. Although a bit reticent today, the 2016 should blossom nicely with more time in bottle. My sense is that the Elliott still has much to say." 95+ Vinous

"The 2017 Pinot Noir Hacienda Secoya is laced with the essence of star anise, cinnamon, rose water, red cherry, sage and blood orange. Exotic and super-expressive, the Hacienda Secoya is positively brilliant in 2017. There is so much to like. The Hacienda Secoya is one of the more accessible of these Pinots today, but it also has the structure and persistence to age well for a number of years." 93 Points Antonio Galloni

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.

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.

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.

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.

"The 2005 Suisassi (Syrah) was fermented and aged entirely in 225-liter French oak barrels (70% new), which D’Attoma likes to use for Syrah to give the wine more oxygen during fermentation which he believes softens the texture, sweetens the tannins and reduces the gamey qualities the variety can sometimes yield. This full-bodied, ample Syrah reveals enticing aromas and flavors of roasted coffee beans, spices, plums, earthiness, game and minerals with notable complexity and structure. It is a beautiful, elegant wine made all the more notable by the difficult vintage. In short, this is a terrific effort from Duemani. Anticipated maturity: 2009-2017." 92 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. 

"Sourced from a 50-year-old vineyard that was planted by Jean-François Ganevat's father, the 2016 Pinot Noir Cuvée Julien is an elegant version of the grape, from an old clone that produces very aromatic and pale wines. There are notes of violets, lilies and blood oranges. Some call this la Romanée-Conti from the Jura!"

Ex-cellar stock, released in 2019

Ex-cellar stock, released in 2019

Ex-cellar stock, released in 2019

Ex-cellar stock, released in 2019

Ex-cellar stock, released in 2019

Ex-cellar stock, released in 2019

Ex-cellar stock, released in 2019

Ex-cellar stock, released in 2019

Ex-cellar stock, released in 2019

Ex-cellar stock, released in 2019

Vinified using whole cluster, carbonic maceration without sulfur. Crafted for immediate consumption, low alcohol, low-sulfur, pure Cabernet Franc

12 months in old oak for this assemblage of plots, averaging 40 years old. Improvement in botle over the following 10 months. A notable value.

German slang for "Cheers!" A Cabernet Franc from younger vines vinified in stainless steel with a cold maceration. Made for early consumption.alcohol.

One of the greatest Cabernet Francs in the world, and available at a fraction of iterations from elsewhere. 2016 was a small vintage but one worth seeking and cellering to enjoy one of the wonders of the Loire valley.

1.2 hectares of ungrafted Cabernet Franc. Horse-worked and carefully husbanded by Thierry who is one of the leaders of the appellation since changing the direction of the domaine in the mid 2000s.

"Philippe Delesvaux's 1997s are to Coteaux du Layon what Mr. Universe is to manhood - huge freaks of nature that are both fascinating and unreal. The 1997s may be over-the-top. The 1997 Coteaux du Layon Carbonifera contains 459 grams of residual sugar per liter. It is anybody's guess as to how it will cope with cellaring as there is no empirical basis with which to judge the ageworthiness of such an unusual wine with relatively low alcohol and acidity combined with such stratospheric sugar levels. My instincts suggest consumption over the next 5-6 years." 95 Points Pierre Rovani

"I fancy that Charly Foucault would feel more at home here at La Porte Saint Jean than at Clos Rougeard now that it has been bought by Martin Bouygues. While I with Sylvain, Pauline and Francoise Foucault, visiting Sylvain, I felt a strong sense that Charlie’s esprit lives on here”." Jim Budd