The quintessential "unicorn wine"; we're lucky to have it. The wines are complex, long, ethereal. An added attraction is the elegant label, made from cotten, linen, and hemp, handwritten and hand-drawn, into which wildflowers have been pressed.
Whole cluster fermented Syrah with almost two years in barrel before bottling. One of the absolute top expressions of Rhône Syrah in the world from a traditionalist family producer based in Côte-Rôtie.
A Catalan-influenced, biodynamic, old-vine blend of grenache gris and macabeu from the Rousillion. Light but concentrated. Sur lie aging for 12 to 18 months in oak, with skin contact maceration that gives its flinty, acid-driven structure a honeyed, orange-zested, chamomile flavor profile.
Thomas Pico is one of Chablis' best producers. The wines, when not destroyed by hail, are treasures of impeccable quality that drink very well young and will reward patient aging.
Thomas Pico is one of Chablis' best producers. The wines, when not destroyed by hail, are treasures of impeccable quality that drink very well young and will reward patient aging.
Mostly Cabernet Sauvignon, with a little Cab Franc, Merlot, and Petit Verdot, all from the alluvial soils of the old Tocornal estate, where the Andean foothills meet the Alto Maipo.
Mostly Cabernet Sauvignon, with a little Cab Franc, Merlot, and Petit Verdot, all from the alluvial soils of the old Tocornal estate, where the Andean foothills meet the Alto Maipo.
From a growing season regarded by Duckhorn's vignerons as near-perfect, this is one to savour, with luscious dark fruit notes and a long, satisfying finish.
Named after Eugenio and Cinzia’s daughter, Lucia, the “Lu” Barolo is made of the best clusters from two of their best crus, seeing two years in foudre, six to twelve months in glass-lined cement vats, and another year resting in bottle before release. As herbaceous and complex as you could ask Barolo to be.
