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  • Domaine Louis Boillot & Fils, Pommard 1er Cru, Les Fremiers 2008

    $115.00

    “The 2008 Pommard Les Fremiets literally sparkles on the palate with layers of fresh, mineral-laced fruit. This is an especially pointed, energetic wine that needs time in bottle to blossom. Hints of freshly cut roses linger on the intensely fragrant finish. Anticipated maturity: 2018-2033.”-93WA

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  • Domaine Terrebrune, Bandol Rose 2017

    $49.00

    “One of the stars of my blind tasting was Terrebrune’s 2017 Bandol Rose, a blend of 60% Mourvèdre with 20% each Cinsault and Grenache. Crushed stone and briny notes accent peach aromas, while the medium-bodied palate is creamy and complex, a whirl of savory-umami flavors that finish salty and long. “-93 Points, Wine Advocate

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  • Domaine Zind Humbrecht, Riesling, Brand, Grand Cru 2016

    $120.00

    “From 66-year-old vines on the south-facing granite soils of the steep and low-yielding cru (34 hectoliters per hectare), the yellow-golden 2016 Alsace Grand Cru Brand Riesling is clear, fresh and pure on the deep, ripe and mineral nose. On the palate, this is an intense, lush and elegant Riesling with a firm, mineral structure, fine acidity and a very long, salty finish with lots of power, grip and mineral expression. This is a dense and concentrated Brand that is far too young to be enjoyed today, but its aging potential should be enormous (as always), particularly in 2016 due to its very tight and mineral structure. “In 2016, the grapes were healthy, ripened early (an exception in that vintage), and the Brand fermented slowly, but the yeasts went to the end of their task,” says Olivier Humbrecht, who finds his 2016 Brand pretty delicate compared to the often rather richer style of this steep grand cru. Tasted June 2018.” -94 RP

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  • Jean-Philippe Fichet, Bourgogne Blanc, Vielles Vignes 2012

    $55.00

    “A discreet hint of wood sets off the slightly riper and more complex aromas of pear, citrus and green tea. There is good richness and fine size and weight in the context of the appellation, all wrapped in a delicious and lightly mineral-inflected finish. This is worth considering plus it should reward 2 to 3 years in the cellar if desired.” (86-88) BH

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  • Jonata, La Sangre de Jonata, Santa Ynez Valley, 2012

    $169.00

    “Reminding me of a top Hermitage, the 2012 La Sangre de Jonata checks in as a blend of 97% Syrah and 3% Viognier that’s aged primarily in neutral and larger oak barrels. It’s flat-out gorgeous in 2012 and gives up tons of black raspberry, crushed violets, cracked pepper and hints of game. Full-bodied, seamless, silky and fabulously pure, it has good acidity and fine tannin that come through on the finish. Give it a few years and enjoy bottles through 2032.” – 97 WA

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  • Krug, Clos du Mesnil, Blanc de Blancs, Brut 2000

    $1,099.00 $855.00

    “The 2000 Brut Blanc de Blancs Clos du Mesnil is rich, deep, textured and wonderfully complete. The seductiveness of the 2000 vintage comes through beautifully, but the Mesnil has extra dimensions of depth that aren’t found in the Vintage. Smoke, ash, graphite, pastry and lemon are some of the nuances that unfold in this supremely gracious, refined Clos du Mesnil. I expect the 2000 to take some time to reach its peak, but it is superb, even at this early stage. Anticipated maturity: 2015-2035.”- 95WA

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  • La Jota, Howell Mountain, Cabernet Franc 2015

    $125.00

    “Made from 100% Cabernet Franc, the 2015 Cabernet Franc Howell Mountain has a very deep purple-black color, revealing a drop dead gorgeous perfume of red roses, violets and black tea over a core of kirsch, red currants and black raspberries, with wafts of cinnamon stick and dried herbs. Medium-bodied, very finely textured and refreshing in the mouth, it offers wonderful perfumed red fruit layers and a long, mineral-laced finish. 522 cases produced.” 96RP

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  • Maison Roche de Bellene, Clos Vougeot, Grand Cru 2010

    $299.00

    An atypically expressive nose of distinctly earthy and ripe red currant and plum scents gives way to rich, round and appealingly energetic medium-bodied flavors that possess excellent delineation on the powerful and classically austere finish. This will also need plenty of cellar time to flesh out. (90-93) -Burghound

    Offers precise balance and finesse, showcasing saturated black cherry, raspberry, cinnamon and graphite notes. There’s excellent structure, giving this the potential to develop over the next 20 years. Offers a fine aftertaste of red fruit and mineral, with a hint of oak. Best from 2016 through 2032. (95) -WineSpectator

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  • Marc Hebrart, Premier Cru, Brut Rose NV

    $69.00

    “The NV Brut Rose is a fairly taut, energetic wine that impresses for its length and fine overall balance. Cool, chalky notes frame sweet red berries, flowers and mint in this pure, impeccable Champagne. The blend is 47% Chardonnay, 46% Pinot Noir and 7% Pinot Meunier, from vineyards in Mareuil sur Ay, vintages 2008 (47%) and 2007 (53%). Dosage is 7.2 grams per liter. Disgorged May 3, 2011. Anticipated maturity: 2011-2014.” -90 WA

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  • Messmer, Spatburgunder, Brut Rose 2009 (Austria)

    $49.00

    “Messmer was founded in 1960 when Herbert Messmer purchased the historical estate and took over the vineyards and winery, and in 1984, the winery was taken over by son Gregor Messmer. Nestled in the forested slopes of the Haardt Mountains in the southern Pfalz, Messmer has so much soil diversity among his grand cru sites that he chooses to label his wines by terroir along with corresponding vineyard names. These include the erste lage Schäwer, the only slate vineyard south of the Nahe, whose Devonian slate is similar to the ‘schiefer’ of the Mosel.  The erste lage Michelsberg is a rare granite/schist soil that contributes a high mineral note its wines.  Additionaly, Messmerr has Riesling planted on buntsandstein, the brown sandstone typical to this part of the Pfalz. Gewurztraminer and Scheurebe are specialties of Gregor’s; the varieties do well in the cooler sites protected by the Altenforst, whose climate shares similarities with the Mediterranean: chestnuts, figs, lemons, and even kiwis ripen here. Gregor works to preserve the health and mineral content of his soils.  Among other efforts, only organic fertilizers are used in vineyards, and starting in 2011 Messmer began biodynamic viticulture.  The same care of preserving terroir and the character of the grape can be seen in his winemaking techniques.

    Due in part to a longstanding friendship between Herbert and Hans-Günter Schwarz, Gregor has adopted many of the reductive winemaking techniques developed by Schwarz: multiple selections in the vineyard, never de-stemming more than partially, as well as cool and slow fermentations in stainless in either steel or cask. Gregor explains “we ferment in small parcels, without any fining, and with the gentlest possible handling.  We rack only once between fermentation and bottling.  We use no preservatives to treat it.  We never de-acidify.”  The resulting wines succeed in providing the true terroir of the vineyards showcased through finely cut, pure, defined fruit.”-Michael Skurnick Wines

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