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       349 5th Ave. New York, NY 10016

       (347) 762-1258

    coeurwineco


    And from the supremely talented Gina of @lady.of.t
    And from the supremely talented Gina of @lady.of.the.sunshine we are also super excited to have her Spring releases heading our way. New this year to us are the Primitivo and her rosé. They’re on the same truck as the Scar of the Sea wines and they’re also limited in quantities. Holler if you want some! ⛰ Primitivo ‘Narrowgate Vineyard’ El Dorado 2020 • Certified Biodynamic • carbonic maceration for 10 days then foot tread to finish native fermentation • 8 months neutral barrel • unfined/unfiltered • 96 cs produced 🌙 Sauvignon Blanc ‘Stoplman Vineyard’ Ballard Canyon 2020 • Organic • own-rooted, high-density planting • foot-tread with 24 hours skin-contact• whole bunch pressed • native fermentation in neutral barrels then aged for 8 months in neutral barrel • unfined/unfiltered. 264 cs produced 🌝 Chevey ‘Oliver’s Vineyard’ Edna Valley 2020 • Organic • 60% Sauvignon Blanc, 40% Chardonnay • foot-tread with 24 hours skin-contact• whole bunch pressed • native fermentation in neutral barrels then aged for 8 months in neutral barrel • unfined/unfiltered. 192 cs produced 🌸 Rosé 2020 Edna Valley 2020 • Organic • 70% Pinot Noir, 30% Sauvignon Blanc • foot-tread with 24 hours skin-contact• whole bunch pressed • native fermentation in neutral barrels then aged for 8 months in neutral barrel • unfined/unfiltered. 144 cs produced

    New 🔥 coming from Mikey Guigni of @scar_of_the_
    New 🔥 coming from Mikey Guigni of @scar_of_the_sea for his Spring 2021 Releases. We are eagerly awaiting the arrival of these wines in little over a week. Quantities are limited on these so reach out to if you wanna snag some. In addition to the new vintage of the rosé of Pinot Noir (the 2019 of this wine was insanely good btw), there are 3 brand new wines that were made for the first time in 2020. 🐳 Pinot Gris/Pinot Gris Coferment ‘Bassi Vineyard’ SLO 2020• Organic • 2/3 PG, 1/3 PN • 66% whole cluster • native fermentation • 8 months neutral barrel • unfined/unfiltered • 96 cs produced 🌴 Gamay ‘Topotero Vineyard’ SLO 2020• Organic • 60% whole cluster • native fermentation • 8 months neutral barrel • unfined/unfiltered • 167 cs produced 🏜 Zinfandel ‘Lopez Vineyard’ Cucamonga Valley 2020 • Organic • Dry-farmed, head-trained vineyard planted in 1918 • 50% whole cluster • native fermentation • 8 months neutral barrel • unfined/unfiltered • 230 cs produced 🐟 Rosé of Pinot Noir SLO 2020 • Topotero & Bassi Vineyard • Organic • Foot-tread • 8 hours skin contact • whole bunch pressed • native fermentation in neutral barrels • unfined/unfiltered • 121 cs produced

    We’re thrilled to announce that we’re official
    We’re thrilled to announce that we’re officially distributing the wines of @olekbondonio for NY and NJ 🙌 Olek, based in Barbaresco, has been something of an insider’s secret for the past few years but the word is getting out quickly on his wines. He threads the needle like a few others in Piedmont between traditional and natural. The vines are farmed organically with biodynamic practices and in the cellar the wines are fermented spontaneously for extended time on the skins before ageing in botti or tank and bottling without any fining/filtering. These are wines of exceptional purity and power. His goal is simple. Do as little to the wine as possible to let the characteristics of the terroir shine through. We just received our allocation of his 2018 Barbarescos from the crus of Starderi and Roncagliette. Quantities on these are limited to painfully limited (Starderi is already almost sold out). So please reach out. This Fall will see the releases of his Pelaverga, Nebbiolo, Barbera, and Dolcetto. #olekbondonio

    Spring beauties from @grosventrewines 🌼🌷🌸
    Spring beauties from @grosventrewines 🌼🌷🌸 100% Gamay rosé from El Dorado and High Country White- a blend of Arneis, Grenache Blanc, Fiano, Picpoul, Sauvignon Blanc, and Vermentino from El Dorado.

    We’re thrilled to introduce the newest addition
    We’re thrilled to introduce the newest addition to our Spanish portfolio: @adegadodemo Adega do Demo is a new domaine, owned and run by Laura Rodriguez and Carlos Lorenzo, who have been looking after his family vineyards since 2005. Their aim is to produce quality wine based on the traditional viticulture and winemaking method of the Ribeiro area (Ourense, Galicia). Their vineyards are located in Alongos and they previously sold all their grapes to other wineries until they recently deciding to make their own wines for the first time in 2017. All vineyards are farmed organically.    We are starting with their Ribeiro ‘Bitoku’ a blend of 95% Treixadura, 5% Loureira from their vineyard planted on slate with a south facing slope at 280 m. The wine is named after the carp (called Bitoku) that live in the small farm ponds of the region.   The name Adega do Demo (winery of the demon) comes from Moises, Carlos’s grandfather who grew up in quiet, rural Galicia in the 1930s. Moises had a reputation as a bit of a town troublemaker whose jokes annoyed the entire village. One of his famous tricks was to climb up the highest hill with his brother and make a loud noise with a toy in the middle of the night. People began calling this strange sound the “demon’s snore”, and Moises earned the nickname “O Demo da Ronca’, the snoring demon.    VITICULTURE: The main pillar of their viticulture philosophy is earth and soil. It is the key factor to obtain healthy and strong grapes, which is their concept of grape growing. Therefore, they focus on the care of soil and its microbiology. Carlos and Laura observe plants continuously and use only products which are certified for organic farming, and they do not use any fertilizers, herbicides or insecticides of any sort. The main plot of Adega do Demo winery is a 3 hectare parcel located on the mountain slope. Its soil type is slate and clay. Carlos follows organic farming, because for Adega de Demo wines, all the life in the soil are the most important factor. He doesn’t spray herbicide or organic insecticide. During winter, he plants rye and vetches in order to soften and bring oxygen into the soil. He then shreds it to use as mulch

    First NYC dinner with the family in a year. Man it
    First NYC dinner with the family in a year. Man it feels good to be doing this again. @josephleonardny was 🔥. And some family dragon drawing contests for good measure.


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