$100 and over
Clementin De Pape Clement White
The Clementin De Pape Clement White 2018 is a true gem from the renowned Château Pape Clément in Bordeaux, France. This vintage showcases a beautiful pale yellow color with golden reflections, giving a glimpse of its elegant nature. On the nose, aromas of white flowers and citrus fruits mingle with delicate notes of vanilla and toasted almonds. The palate is a harmonious blend of vibrant acidity and creamy texture, with flavors of ripe peach, pear, and a hint of honey. The finish is long and refreshing, leaving a lingering taste of minerality. This wine is a perfect pairing for seafood dishes or as an aperitif. Overall, the Clementin De Pape Clement White 2018 is a true representation of the quality and finesse of Bordeaux wines, making it a must-try for any wine enthusiast.
Aile d'Argent Blanc du Chateau Mouton Rothschild
Chateau Suduiraut
Chateau Cos d'Estournel Bordeaux Blanc AC
A fresh lively Bordeaux blanc produced from Sauvignon and Semillon, the first vintage of Chateau Cos dEstournel Blanc was made 2005. The grapes are grown north of St. Estèphe, in the Jau-Dignac and Loirac regions. The terroir is a mix of sand, clay, small stones and limestone. The wine is fermented and aged in mostly one-year-old barrels to maintain maximum freshness. Made in small volumes.
Jamsheed Wandin Sauvignon Blanc
Organically farmed Sauvignon Blanc from Yarra Valley
Domaine Alphonse Mellot Sancerre La Moussiere
Biodynamic. La Moussière is one of the great vineyards of the Loire Valley. Cultivated with incredibly rocky, limestone-rich soils, this gently rolling vineyard lies on the ancient Saint-Doulchard marls, which form a part of the great Kimmeridgian chain (à la Chablis). Coupled with Mellot’s meticulous biodynamic farming and low yields, it’s a terroir responsible for some of Sancerre’s most striking and atypical wines. As usual, 50% of this wine underwent fermentation in huge wooden fermenters and was raised in oak casks—a fact that in no way compromises the fabulous purity and energy on offer. The balance of the wine was fermented and raised in traditional concrete vats before blending. All the wine was aged on fine lees for a period of roughly 12 months, further enhancing the wine’s famously deep and pulpy texture.