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Coeur Wine Co.
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       349 5th Ave. New York, NY 10016

       (347) 762-1258

    coeurwineco

    coeurwineco


    💥We are absolutely thrilled to be the new impor
    💥We are absolutely thrilled to be the new importer for @valfaccenda for NY/NJ/PA💥 In just over a decade since they started in 2010, Luca and Carolina have created something incredible in Roero and helped to spark a Renaissance of great winemaking in this region of Piedmont. Whether you call them trailblazers or iconoclasts, what’s abundantly clear is that they’re doing things 100% their own way, creating entirely new methods and ideas for the region, and showing the traditional grapes of Arneis and Nebbiolo through a new lens. With a family history in Roero dating back to 1749, this region is part of their DNA. After taking over family vineyards that had previously been leased out, they set about converting their vines to being certified organic. The goal, first and foremost, with Valfaccenda is to tell the story of Roero. Their steep slopes and sandy soils create ageworthy, textured Arneis that have a salty, mineral quality to them and lithe, elegant Nebbiolo that jump out of the glass with their aromatics. Tasting their Arneis is a revelation. In a world of Arneis where most are innocuous, generic “white wines”, their interpretations show just what is possible with this grape when someone gives it as much love and attention as Nebbiolo. They’re true reference points for the grape. In the cellar Luca employs what he calls “conservative” winemaking: much of what he does- from spontaneous fermentations, little to no fining/filtering, employing skin contact for whites, avoiding small barrels, sometimes skipping SO2 altogether, and using the lees to protect the wines- would be equally at home within the natural wine world as well as winemakers from Piedmont 100 years ago. We have been fans of these wines for years, and we are thrilled to share them with you.

    💥We are super excited to introduce our newest p
    💥We are super excited to introduce our newest producer from California - Los Chuchaquis - @loschuchaquis (pronounced choo-CHA-keys). Our first shipment of their sparkling Albarino, made in a Col Fondo style with no fining, filtering, or additions of any kind, just landed and later this year we’ll start with a bottling of Mission as well as a Negrette red blend.  These wines are just straight up delicious; they’re fun and highly drinkable yet deceptively complex and souful wines that speak of a forgotten piece of California’s viticultural history. Owned by Ryan Stirm - @stirmwineco and Jehan Hakimian - @hakimaniac Los Chuchaquis is focused on working with old vine California vineyards, unusual varieties, and winemaking with minimal manipulation to highlight the more off the beaten path, unique growing regions of California.  It’s their belief that authentic wine is a direct reflection of the specific patch of earth it comes from. This philosophy drives them to work with the most unique and rugged vineyards found on the Central Coast such as Wirz vineyard as well as the Rorick Heritage Vineyard in the Sierra Nevada Foothills. These special sites have a story to tell unlike any other. They have two simple goals that direct every operation above all else: to present the narrative of the growing season in a delicious and transparent format, and to craft a wine with a strong foundation intended to age (though the wines taste so good young we’re not sure how much will survive to age for years). The fundamentals that they follow are old-school; they work with the seasons. The majority of their time is spent working in the vineyards, with the harvest season spent monitoring natural fermentations to picking grapes and the overtime hours dedicated to fixing broken gear. Every year is unique, so the vineyard and cellar practices evolve annually to adapt to the changes each season brings forth. These simple methods require thoughtful, timely decision making, detailed work, and the patience to allow the wine to evolve at its own pace. The results are singular, authentic wines that represent a region, a site, and are a piece of living California history.

    They’re back!!

    These three experimental skin-co
    They’re back!! These three experimental skin-contact wines from @martinannaarndorfer were amongst the most sought-after new wines we started with last year. Pandemic or not, we couldn’t come anywhere close to keeping these in stock, so we bought as much as Martin would let us have for the 2020s. All 3 are a unique twist of skin-contact wines, with the juice of one grape fermented on the skins of a different grape. Named after his three daughters, these wines are a vehicle for Martin to experiment and learn more about skin-contact winemaking. All the wines come from certified organic fruit, are fermented with native yeast, aged in neutral barrels and stainless steel “barriques”, and are handled strictly by gravity with no fining, filtering and only a tiny dose of sulfur at bottling (under 10 mg) for protection. ✨Anina Verde is Gruner Veltliner fermented on Riesling skins ✨Rosa Marie is Zweigelt fermented on Gruner Veltliner skins ✨Martha Rouge Zweigelt fermented on Sauvignon Blanc skins



    The annual releases from @nowack just landed 🔥🔥🔥 This is always one of our favorite days of the year- for purely selfish reasons - as these wines are mind-bendingly delicious and we stash a few of each every year for personal consumption. In just few years Flavien Nowack has earned his place amongst the very elite in Champagne. We don’t need to say too much else as the wines are painfully small in quantities so just seek them out wherever you can or DM us for which stores will be getting them this year.

    📣 Introducing our newest Spanish producer: Viñ
    📣 Introducing our newest Spanish producer: Viñateros Santos 📣 Viñateros Santos, a collaboration from our friend @mayu_miller of Viña Franca and one of Spain’s most talented producers (who has to remain anonymous to avoid conflict with their other label) is focused on biodynamic/organic viticulture, minimal intervention winemaking, cool and fresh climate, complex soils, and old vineyards from northern Spain.   For the first ever release, that led us towards the northwest of Spain. Zamora in the northwest part of Spain, is located close to Galicia and the Portuguese border. The landscape is deep green woods, high mountains and soil rich in minerals. The area suffered from huge migration after the Spanish civil war. As a result, many of the vineyards weren’t hit by the “standardization” replanting to international varieties which was common in the 1980s and instead have been cared for by the old generation with their hands year after year. Tempranillo is the most famous grape variety in Zamora but as it’s near Portugal, there are many old vineyards that have field blends of indigenous grapes, such as Bastardo, Merenzao, etc. We are starting with 2 wines. 💥The first is El Torito, a 100% Tempranillo from the village of El Pego, that has a freshness and vibrancy rarely seen in wines from the area. Old, head-trained vines, sandy/calcareous soils, 100% whole cluster fermentation with elevage in large, neutral casks. 💥The second is Vila de Piedra, a field blend from the town of Villadepera (population 282) right on the border with Portugal. 20% Mencia, 20% Bastardo, and 60% of mix between Rufete, Cariñena, Trincadeira, Juan García, Mandón, Tinta Jerónimo, Gajo, and Arroba.  80-100 year old head-trained vines, igneous black slate soils. This wine is all about freshness and purity. Grapes are hand-picked and vinified 100% whole clusters in cement with only a gentle pressing to break the skins. There is then no extraction done- the idea is to “steep” the juice with the skins. Aged in neutral wood before bottling.

    ✨✨✨ @lorenzarose rosé spritz cans are here!
    ✨✨✨ @lorenzarose rosé spritz cans are here! Old-vines, sustainably farmed, no sugar or juice added. Just great wine with a little bit of fizz. ✨✨✨


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