Just imagine taking the richest, most mouthcoating, just-pressed wine grape juice and then adding enough high-end VSOP Cognac to it to bring the alcohol up to around 17%. Then put the blend into Cognac barrels for a minimum of... Read More
This rich, sweet, liqueur made from blackcurrants macerated in alcohol originated in Burgundy in the 1840s where it soon found its way into glasses of tart Aligote (a “Kir”) and then frothy Champagne (a “Kir... Read More
A stunning wine aged in cask for 60+ years before bottling more recently. Widly complex aromas and flavors of candied nuts, brine, candied lemon peels, and a squirt of blood orange with rich sweetness and a brisk, mouthwatering,... Read More
Believe it or not, this now 60 year-old wine is even better once it’s aired out a bit and delivers delight for 12+ weeks after opening if kept a little cool (the “+” is because we’ve never had a bottle... Read More
The Lacoste family has owned La Clotte-Cazalis since the 1700s and just took the vines back from a long-term lease in 2001. Their 5HA of 95% Semillon and 5% Sauvignon Blanc average 50 years old and develop plenty of magical botrytis.... Read More
With Yquem, Rieussec and Lafaurie-Peyraguey, one of the top estates in Sauternes made a legendary wine in 2017. Roughly equal parts Sauvignon and Semillon and aged in 50% new oak, this is already luxurious and will give delight... Read More
Organic/Bio A Tuscan classic, this is from Malvasia and Trebbiano grapes picked ripe and allowed to dry on the bunch before pressing, fermentation, and aging 7-8 years in oak of various sizes. The blend of brisk acidic tang and... Read More
The Southern Rhone's most famous sweet wine comes from hills looking down at the vines south of Chateaueneuf du Pape. Muscat is picked in multiple passes to bring in fruit perfectly balanced in sugar and acidity, allowed to... Read More
Each year this benchmark Banyuls estate holds back a single barrel of Banyuls from its oldest vines and allowed to age in cask until ready to sell. Like the younger Colloque Les Hors d’Age, the ripe Grenache grapes were... Read More
If you’ve heard of Banyuls at all, it’s probably from a wine book recommending it as THE wine to pair with chocolate desserts. Which isn’t a bad place to start! It’s from the deep south of France, on the... Read More
Probably a blend of Grenache Noir, Grenache Blanc, Grenache Gris, and/or Maccabeu with a smaller amount of Muscat Blanc a Petit Grains or Muscat d'Alexandria – but no one knows for certain. The grape were almost certainly... Read More
Ice wine is a luxurious rarity, traditionally (as here) made only with super-ripe grapes are left to hang into winter and then picked when frozen. On pressing, the ice (water) stays in the press, giving super-sweet juice that... Read More
From one of the few Madeira producers working primarily with their own vineyards, this is a full rich - meaning nicely sweet and dense - Madeira with perfect levels of balancing vivid acidity. It's 100% Tenta Negre, the most... Read More
Henriques & Henriques is one of the few Madeira producers that grows its own grapes and makes all its own wine. This rich and intense Boal went into barrel in late 2000 and has had a bit pulled out to bottle several times since... Read More
An outstanding in real Madeira for sipping or use in rich sauces or soups. The light tawny color and heady aromas and flavors of toasted nuts, dark caramel, and burnt orange peel come from barrel aging and exposure to high heat... Read More
A stunning desert-style Marsala from the estate returning this much maligned region to it's full glory. This is 100% Grillo aged in large casks and not allowed to oxidize. The Vinous note for the 2016 gives you a good idea... Read More
When Manoel de Boullosa purchased Quinta dos Pesos in 1968, the wine Carcavelos wine region was already obscure and little known beyond Lisbon. While M. de Bullosa continually crafted Carcavelos through his death in 2005, he put... Read More
Organic/Bio
Alain Déjean takes a deliciously different approach to Sauternes. He farms his vines just below Yquem and also bordering Suduiraut and Rieussec biodynamically in 33 separate parcels. The juice is pressed to... Read More
Expect the unexpected here, starting with the grapes - 30% Sauvignon Blanc and 70% Muskat Ottonel, a Muscat/Chasselas cross created in 1852 to deliver some of Muscat's exotic perfume with a bit less weight. The grapes grow... Read More
A favorite style of port, a blend of wine from different vintages each aged in oak for around 20 years. Taylor-Fladgate's version is always a perfect blend of richness and elegance with a long, caramel-coated nut, finish.... Read More
500ml Bottle - 2/3 of a regular 750ml bottle. Once one of the great fortified wines of Portugal, today this is the last remaining producer of Carcavelos - a wine made of native grapes, fortified while still a touch sweet, and... Read More
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