Vincent Boyer is one of Meursault’s young superstar winemakers. His golden white Burgundies from Meursault and Puligny are among the finest in our cellar. Vinous calls his wines “superb” and “very impressive;” Jasper Morris MW writes “Boyer seems to make better wines year after year.”
In recent years the Domaine de la Garenne’s terrific Sancerre cuvées have become among the best selling wines in our portfolio. Crisp, refreshing, and well priced, their pure, unoaked Sauvignon Blancs are a perfect accompaniment to a wide range of dishes.
If there’s any place left hidden in Burgundy, it might be the appellation Ladoix. In recent decades the demand for Burgundy has skyrocketed, and it sometimes seems like there isn’t much left to discover.
Most Loire Valley reds are simple, lightweight, and delicious – made for drinking young and enjoying cool. We love serving Cabernet Francs from the Middle Loire and the Pinot Noirs of Sancerre — they’re perfect accompaniments to summertime fare.
Bordeaux is home to many of the most famous and expensive wines in the world. But it’s a huge region, and also produces well priced wines that dramatically overperform their pricetag. One of our favorite places to find value in Bordeaux is at the Cru Bourgeois level.
Vincent Ravaut’s Bourgogne blanc has become a favorite among readers in recent years. He makes excellent village-level Ladoix blanc and magnificent (and rare) Corton-Charlemagne Grand Cru. But his humble Bourgogne blanc punches way above its weight, particularly this year.
We’re thrilled to introduce the newest addition to the Ansonia portfolio: Jean-Louis Tribouley, [TREE-boo-lay] a producer we found based on a tip from a longtime customer. A biodynamic source located deep in Roussillon, Tribouley farms tiny plots of 40-70 year old Carignan, Grenache, and Syrah. His wines are not only natural and beautiful, but they’re bargains.
Though it has no Grand Cru, the wines of Meursault are some of the most sought after in the world. Traditionally Meursault inhabits the decadent, opulent end of the white Burgundy spectrum, drawing on clay-heavy soils to produce muscular, mouthfilling white wines.
Today’s producer may look like a new source, but it’s actually a familiar one. Several years ago the Domaine Merisol combined with another centuries old family domaine in the same Alsace town (Dambach-la-Ville): the Domaine Charles Frey. Frey (est. 1709) has made the wine under both labels for years, but we’ve decided to switch to their label.
Michel Prunier and his daughter Estelle make delicious, traditional Burgundies in Auxey-Duresses. In some vintages Prunier’s reds occupy the lightweight end of the spectrum, requiring some time and a careful food pairing. But in 2018 all they need is a corkscrew and a glass.
Sancerre has no premier or grand cru classifications — all 6400 acres are under the same appellation. But, as you might expect, not all of Sancerre’s terroirs are created equal. Among the most famous is the steep slopes of the Monts Damnées (damned mountains).
Vincent Boyer is among the most talented of our winemakers, and his family owns some the Côte d’Or’s finest white wine terroir. With his increasing recognition and impressive critical scores, you might expect him to be content with the renown he has achieved. But Vincent is an innovator.
Nearly all the wines in the world (and most of those we import) are made with added sulfur dioxide. This centuries-old non-toxic compound protects wine from bacteria growth and oxidation. Sulfited wines are more predictable, more stable, and have a greater capacity to age. Vincent Gross is an exciting young winemaker in Alsace — a […]
The Salomon-Undhof estate dates to 1792, and is currently on its 7th and 8th generation winemakers, father and son Bert and Bert Salomon. Their terraced vines overlooking the Danube have long been an excellent source, with the country’s preeminent wine guide calling them a “figurehead of Austrian wine history.”
Ask a group of sommeliers to name their favorite wine region and most will say Burgundy. But ask them for just one favorite grape varietal, and it’s likely Riesling. Aside from its excellent food friendliness, Riesling communicates terroir with as much honesty and precision as any other grape.