Domaine de Terrebrune
France | Provence | Bandol The only thing better than a young Terrebrune Bandol that is accessible immediately and can be served cool in the summertime is a Terrebrune with almost 15 years of age on it.
France | Languedoc-Roussillon | Languedoc Montpeyroux The appellation of Montpeyroux does not have any official grands crus, but Domaine d’Aupilhac’s Les Cocalières is certainly worthy of such distinction.
France | Alsace Ostertag’s Fronholz delivers deeply refreshing, pulpous cherry fruit, woodsy nuances that scream autumn, and velvety-smooth tannins that give the finest reds from anywhere a run for their money.
Domaine du Vieux Télégraphe
France | Southern Rhône | Châteauneuf-du-Pape I buy Vieux Télégraphe almost exclusively in large format in anticipation of the day when I can roll into a dinner party with the star of the show. It also helps ensure I don't drink it too soon!
Maxime François Laurent
France | Southern Rhône | Southern Rhône The complexity and depth of this wine is driven by the 60-80 year old Grenache vines reaching deep down into the clay and limestone soils.
France | Languedoc-Roussillon | Languedoc Aged for two years in barrel and bottled unfiltered, this soulful Languedoc super-cuvée promises to age just as gracefully as top bottlings from Bandol and the Rhône.
Catherine & Pierre Breton
France | Loire | Bourgueil There isn’t a spot in the world better suited for Cabernet Franc, and their old vines produce the raw material for one of the best reds in the Loire valley.
André & Michel Quenard
France | Savoie and Bugey | Vin de Savoie It has often been likened to a cross between Pinot Noir and Syrah: bright, elegant, and floral, with suggestions of wild fruit, blood, and minerals.
Domaine Maxime Magnon
France | Languedoc-Roussillon | Corbrières 100 year old vines, limestone schist soil, built to age but delicious even now. Even though it is full bodied and firmly structured it has some delicate fruit notes and a hint of rose petal in the aroma.
France | Provence | Les Baux de Provence Chill down the Cornaline for a solid half hour. Get a couple nice cuts of beef and a medley of veggies. Season simply, toss on the grill, and pop the cork. Wash your flame-kissed meal down with a cool glass of this stellar Provençal blend.
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