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Skin-Fermented Pinot Gris ‘Eden Rift’ Cienega Valley

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       349 5th Ave. New York, NY 10016

       (347) 762-1258

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    🔥 We’re absolutely blown away with what @sout
    🔥 We’re absolutely blown away with what @southold_farm_and_cellar has done with their 2019s. For anyone who has not yet had the pleasure of trying these wines before, they’re located in the Hill Country of Texas and making natural wines that are not just the best in Texas (which has an incredibly bright future with wine) but amongst the very best in the country. Their 2019s are super fresh, perfumed, and light on their feet while in a way that is reminiscent of producers like L’Anglore. From left to right: Cup of Ambition Skin-Fermented Albariño, High Speed Low Drag (Barbera/Merlot), The Lovers & The Dreamers (Viognier/Touriga Nacional), and Charlatan’s Work (Grenache, Syrah, Mourvèdre). These just landed and some are nearly gone already so speak up now if you want any (and trust us that you do) 🔥

    Merry Christmas y’all.
    Merry Christmas y’all.

    Christmas Eve magic 🪄✨
    Christmas Eve magic 🪄✨

    Impending snowstorms are always a good excuse to o
    Impending snowstorms are always a good excuse to open something you’ve been saving for a special occasion. @vincentdancer_chassagne this wine is electricity bottled ⚡️⚡️⚡️

    Aurelien Chatagnier’s stunning 2018s are here. T
    Aurelien Chatagnier’s stunning 2018s are here. These are amongst the most explosively aromatic and haunting Syrahs being made anywhere right now. He captures the dichotomy of Syrah as few others do: ethereal, floral and lifted on one end of the spectrum wild simultaneously meaty, spicy and just savage aromatics on the other side.

    The 2016 Cru Baroli from Brezza have landed. One o
    The 2016 Cru Baroli from Brezza have landed. One of the staunchly traditional producers in Barolo, Brezza has been at it since 1885. Now under the guidance of Enzo Brezza, the nephew and godson of the late great Bartolo Mascarello, their wines have never been better. Enzo has converted all their vineyards to full organic certification and adhered to the philosophy that’s been the same here for nearly 140 years: botti and long fermentations. The 16s are some of the best wines Enzo has ever produced and remain one of the last great values in Barolo.


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