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Coeur Wine Co.
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Premium Craft Vodka

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   71 W. 35th St. New York, NY 10001

   (347) 762-1258

coeurwineco

𝘾𝙤𝙚𝙪𝙧 𝙒𝙞𝙣𝙚 𝘾𝙤𝙢𝙥𝙖𝙣𝙮


We had our first team meeting in many moons to rev
We had our first team meeting in many moons to review new arrivals and educate ourselves anew on our producers as a team; there were definite standout bottles for us all, pictured here. It’s very good to gather and put our wine brains together again. thanks to @wuswontonking for being so patient with us—the cooking at this place is still unbeatable! pro tip: pair this crazy flounder dish with @martinannaarndorfer Neuberger and Roter Veltliner… 🐟🥬🍤

To kick off our new partnership with we will be ho
To kick off our new partnership with we will be hosting a tasting at our office tomorrow with Alejandro Martinez from @mezcaloteca . We will be showing 4 mezcals from the two Maestro Mezcaleros pictured here: Juan Garcia and Jorge Jarquin. Drop by our office between 2 PM and 5 PM tomorrow (Thurs, Oct 14th) at 71 W. 35th St. Suite 412 to taste the current releases with Alejandro. Either DM or email your rep to RSVP. This tasting is trade only unfortunately but we will be showing these mezcals at in-store tastings open to the public this Fall at select shops around the city so stay tuned for more information there. More info on each mezcal in our story.

We’re always thrilled to welcome a new producer
We’re always thrilled to welcome a new producer to our portfolio, but it’s not every day we have the privilege of welcoming a producer that’s played an integral role in growing the reputation of an entire genre.  Such is the situation here, as we are happy to announce we are now the official importer for NY/NJ/PA for Mezcalosfera, the export label from @mezcaloteca. Mezcaloteca, founded in 2010 by Silvia Philion, is equal parts library (biblioteca) and bar, dedicated exclusively to mezcal and distilled agave spirits from across Mexico. Silvia states, “Mezcaloteca is a project devoted to the preservation and promotion of traditional mezcal, its diversity and biocultural processes.” Silvia’s knowledge and passion for mezcal and education are unrivaled. In 2015, she took things a step further with creating Mezcalosfera, a project for exporting small batches of traditional mezcal. Silvia owns a distillery in Miahuatlan, Oaxaca, where she works together with different Maestro Mezcaleros, using their traditional recipes and native agave species. The distillery is unique in how it operates. There is no set production schedule; the Maestros have free access and use of all the facilities; Mezcaloteca pays them fair trade prices upfront and carry all legal and tax responsibilities; they plant more agave every year to ensure supplies for the future; and they export unique batches to each country, so no two countries or states have the same mezcals. The stars of Mezcalosfera are the Maestro Mezcaleros. Maestro Mezcaleros are born into a long-standing tradition of mezcal production inherited from their parents and grandparents; they begin to learn the processes during childhood, helping on the family ranch, where they practice this specialized knowledge passed down from generation to generation. We’re honored to be representing these amazing spirits and can’t wait to share them with you.

𝓣𝓱𝓮 𝓒𝓸𝓮𝓾𝓻 𝓕/𝓦 21/22
𝓣𝓱𝓮 𝓒𝓸𝓮𝓾𝓻 𝓕/𝓦 21/22 𝓒𝓸𝓵𝓵𝓮𝓬𝓽𝓲𝓸𝓷

We’re very pleased to report on an arrival of br
We’re very pleased to report on an arrival of brand-new wines from our dedicated farmers and makers at Mas Candí and Ramón Jané. 🚢 These are some of our favorite producers in all of Catalonia, an opinion that’s shared by just about everyone who farms and makes wine there, and for good reason: they’re able to make some of the best still Xarel.lo in the country; some of the most elegant traditional-method sparkling outside France; and a whole swath of playful, expressive young wines to boot. On the ground, their vineyards hum with a kind of serenity—you see where the wines get their energy; it’s the type of thing you can’t fake. 🌿 Many of you already know these folks, but don’t sleep on what Ramón, Toni, Mercè and Anna can do—they’ve been leaders of the pack for the future of what natural wine in Catalonia will hold. Check out the 🔗 in the bio for the revamped @coeurwineco website profile on this team of vignerons and a bit more detail on their very special projects written by @smeltzmonger. 🐚🌟

💥💥💥 We're thrilled to announce that Coeur
💥💥💥 We're thrilled to announce that Coeur is the new importer of @francois_crochet_sancerre for NY/NJ/PA. If you told us we’d be legitimately this excited about Sancerre a year ago I wouldn’t have believed you, but these wines are 🔥 Think Chablis with a hint more citrus and you’re 🎯 ~~~ In Sancerre, three villages have come to be associated with wines of distinction: Chavignol, Ménétréol-sous-Sancerre, and Bué. François Crochet lives in Bué and farms around eleven hectares, with vines predominantly around this home village (including around 3.5ha of Pinot Noir!). Some of these 30 parcels Crochet works are in several renowned single-vineyards in Bué, including lieux-dits Petit Chemarin, Grand Chemarin and Le Chêne Marchand. These vineyards are limestone-based, rendering a distinctive mineral quality to Crochet’s wines that isn’t always found in the more industrially-produced wines of the region. Of course, each parcellaire wine has its own personality, but the single-vineyard wines are aged on fine lees in large foudre for 18 months, adding openness and elegance—a style long abandoned by most producers in the appellation. Crochet’s methods are gentle: fruit is hand-harvested and whole-cluster pressed, making for pure, delicate expression—less ripeness and dullness, less of that “Sancerre-y” character of which one might complain, which has its origin in rough handling of fruit, poor farming, and over-cropped yields. Since 2019, only wild yeasts have been used in the winery, deepening the wines’ profiles; since 2017, the vineyards are worked both organically (certified) and biodynamically (practicing since 2018 and conversion completed in 2020). François Crochet’s wines are some to watch: since there’s never enough Vatan, Cotat, and Boulay to go around, it’s exciting to see a producer come back to his family domaine, improve farming and vinification, and start to deliver some soft-but-structured, aromatically compelling Sancerres from an appellation where quality can be hard to come by.


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