Always a standout, it is lithe, racy, and elegant, while not lacking the stony backbone for which great Greve is known.

The wine’s salinity finds balance with a delightfully tart note of lemon rind.

Power, intensity, and complexity combine to bring us a Riesling for the ages.

Les Champs Cloux fresh, with good acidity, but also among the domaine’s more robust reds.

A sparkling wine from Mount Etna that tastes like a day spent in the sun. Notes of juicy blood orange and pineapple have salty, flinty inflections from the small vineyard’s volcanic home by the sea.

Age-worthy red from one of Chinon’s top sites, by a storied domaine.

This cuvée is sourced exclusively from the Fongeant lieu-dit, which sits right on the border of the Côte Blonde and Côte Brune, and is renowned for sharing the best of both.

A field blend of Vermentino and other native Sardinian grapes, one week maceration; deep, broad, savory, and salty

This wine has an impressive track record of aging, developing luscious notes of smoke, honey, butterscotch, and marzipan after ten to fifteen years in bottle.

It has a vivid magenta color, abundant cherry and raspberry fruit, an exotic spice note, and subtle oak.

Everything that comes from Domaine Albert Boxler seems to have an extra dash of magic, and this debut bottling of Pinot Gris from the grand cru of Florimont is no exception.

Rada’s dense, minty Cagnulari is a reminder to take Sardinian reds very seriously.

This wine is full of fresh Grenache fruit, beautifully perfumed, with a refined and elegant finish.

The family’s top bottling of Prünent from a single vineyard is aged for an extra year in large cask and has another gear, and many corners and crevices to explore.

At the domaine's highest-elevation site, Mourvèdre's might is gently enveloped by Grenache and Cinsault to yield a Bandol of great finesse.

This bottle reminds me of being young and the delights of discovering something new and delicious. Lush and aromatic, it leaves you smiling like after a special treat.

Giulia’s most high-toned wine, offering delicate florals and tart berry fruit with laser-like precision. It is a racy and perfumed Barolo for those who appreciate wines of great finesse.

It has the nerve and precision of the Définition cuvée along with additional weight and structure.

A simply stunning white that seems to not just elevate the food on your plate, but your entire mood. Your surroundings will melt away as you get lost in your glass.

Bursting with energy and joy, this wine is bound to bring out the best of your inner bon vivant.

Always one of the dreamiest versions of the variety we import—ethereal and bright, with notes of orange peel and pink peppercorn.

Intense in both color and character, the most dense and vinous I can ever remember from this cuvée.

There is blood orange on the palate, soil tones, iron, and a stony backbone. The luscious character of this vintage is on full display in this deliciously approachable bottle.

A Mourvèdre-majority masterpiece, lots of pleasure and even more soul.

There are few finer sites for premier cru Pinot in Burgundy!

Vigneron Pierre de Benoist thinks the Cloux vineyard is arguably the best parcel for Pinot Noir in Rully.

You have never tasted Sauvignon quite like this.

Filled with notes of gorgeous red fruit and an irresistible stoniness that gives it structure

Simon refers to Hameau de Reigny as a “nature” wine. The result is textured and tropical-fruited, yet not so much a departure from the region’s typicity, as rather, a riff on it.

Broad-shouldered, with hearty tannin and acidity and a dark, earthy quality to its fruit, it is a lumberjack wine that can cut through anything a Tuscan table can throw its way—wild game and aged cheeses are some of our favorites.

Fronholz’s vibrant mix of fruit and earth, flesh and structure, is Domaine Ostertag’s hallmark.

Heimbourg, a very stony, steep limestone terroir in Turckheim, produces a powerful, full-bodied style of Pinot Gris with exceptional aging potential.

Earthy, meaty, savory, juicy, and powerful, it is a glassful of joyful, soulful goodness.

Redolent of almonds, honey, and a wide range of citrus, this kaleidoscopic Chenin finishes with a faint tannin, making it ideal alongside sushi, roast chicken, or a hard and flavorful cheese like Comté.

Gentle tannins and mouthwatering red fruit—this is young Barbaresco at its most pleasurable.

The wines produced from La Tartufaia are textbook examples of classically structured Barolo typical of the area.

A vibrant tonic akin to a savory brew of muddled stone, wild herbs, and salty sea air.

A rosé made via ancient methods from ashy soils high on Mount Etna.

Decadent, rich, stony, and a touch off-dry—hard not to love.

A lovely combination of Grolleau Noir and Cabernet Franc, there seems to be a synergistic effect elevating both grapes to create a juicy, spicy, refreshing whole.

Not quite Rhône-like and not quite Corsican, this has the best of both worlds, with plenty of palate-staining black fruit to boot.

Lychee and ripe citrus wrapped in beeswax. You might think there are a bunch of busy benevolent bees whiling away inside your glass.

De Chérisey produces classic Chardonnay that seems as if from a different time. White Burgundy like this doesn’t come around very often.

With floral aromas and fine-grained tannins, it already showcases its charms.

Elegance and restraint from one of the hill’s lesser-known terroirs.

Intensely dry and mineral, the structured Les Arceaux is a bottle to pair with a meal rather than to drink as an apéritif.

Contrary to the usual rough and tannic reds of the far-reaching Côtes de Provence appellation, this is fresh and lively! A gem hidden in the hills.

A delicious Chianti Classico for now or later, with extraordinary potential at table.

From an exceptional parcel, an ideal spot for making colored, complex, deep Pinots.

From an east-facing premier cru parcel on steep slopes, this rich and noble white wine is long, elegant, and refreshing.

Beautiful, classic Barolo nose. Intense depth. Fresh and complex.

Tuscan Pinot Noir—or Pinot Nero, as it’s called there—has no right to be this good.

Thierry’s Saumur Blancs are bone-dry, high-acid, mineral Chenin Blancs that drink like Chablis young and take on weight slowly over time.

The Rozeta features the exuberant, inviting perfume and velvety wild fruit we expect from a wine that underwent 100% whole-cluster fermentation.

Hot stone and white pepper liven up the backbone of this extraordinarily complex, unique white.

Germain’s reds are grand examples of the heights biodynamic wines can achieve.

Fine, with bright acid, sleek silkiness, and great length, it is the most elegant of all of Thierry’s red wines.

If you don’t recognize Félix Meyer’s touch from the rich aromas of lychee, candied ginger, and rose petals, you will by the time you finish your first glass.

This Chardonnay delivers an exotic nose of candied lemon and spices, focused acidity and a sensation of beeswax and nuts on the palate.

Edi’s bottling of the local Malvasia Istriana grape is a delightful way to get to know the wind-whipped slice of Friuli that hugs the Slovenian border.

Don’t miss this opportunity to experience beautiful, old-school, age-worthy red Burgundy from our newest domaine in the region!

Outre Terre is a tiny production of Cabernet Franc fermented in amphora and aged in barrel.

This Saumur Champigny is electric and alive, from the first scent of roses on the nose to the juxtaposition of textured tannic grip and sheer weightlessness on the palate.

Aromas of black pepper, briny black olive, and violets with the earthiness, herbs, and concentration of southern Rhône Grenache.

If you’re like me, a glass of Corsican Muscatellu sparks visions of evening cheese plates laden with Marcona almonds and gemlike fruits.

Aromas of wildflowers, saffron, beeswax, and Mediterranean herbs. Rich, fleshy, and focused, all at just 12% alcohol.

An abundance of violets and velvet, amid a cooling sensation of a cold spring on a hot day.

A generous dash of plump, sun-ripened fruit enveloping a granite core.

Soulful and slightly wild, but beautifully balanced, this rouge has an irresistible notes of garrigue.

This bottle gives some of my favorite grand cru Rieslings a run for their money with a nose evoking peach skin and pear and a palate that ripples with fresh acidity.

Made without added sulfur, a transparent reflection of Merlot grown in the limestone and clay of Fronsac

Cinsault raised in concrete egg: all about finesse.

Meyer’s 2020 is lovely stuff—fermented dry, full-bodied in style, it shines at table in a multitude of gastronomic settings with kaleidoscopic range.

It’s dense, noble, with grip and grit, the kind of cuvée that could generate a lot of awe and attention... and also a much higher price tag.

This Pinot Blanc is weightless, sultry, and lengthy as the day is long.

Leydiers at Domaine de Durban are particularly proud of their Muscat de Beaumes-de-Venise, a vin doux naturel, as they are among the last to craft it in the traditional style.

This lithe and expressive “orange” wine is an ideal palate-opener with a dry, cleansing finish and a fresh, cooling effect like coastal sage and seaspray.

Sporting rich primary fruit, an intense granitic backbone, and mellow tannins, this monument to Sardinian viticulture delivers impressive power.

The Cuvée Sarah, an aromatic mix of roasted, smoking herbs with plenty of tannins to chew on, goes down with pleasure and calls for another round (and a grill).

It’s a gem, and you won’t be disappointed.

This full-bodied rouge, with notes of dark fruit and fragrant garrigue, is built for grilled lamb or pork chops.

Huguette is a silky, peppery Cabernet Franc from vines over a century in age.

Proof that a great site and honest farming are key to genuine, long-lived wines.

February Club Rouge ~ This cuvée is dark-fruited velvet in a bottle.

Four months of skin contact leaves this Garganega from Vignato Davide bursting with fragrant clementine and almond blossoms, while volcanic soil imparts lingering salinity.

Previously blended into the domaine’s Sancerre rouge, the Champs d’Alligny is now its own bottling, a successful experiment if there ever was one.

This site yields a lively, focused Rosso, featuring a mineral backbone that provides crystalline structure to the juicy, savory red fruit that cascades over the palate.

Sourced from 110+ year-old vines, this is hands-down one of the best Cab Francs being made in the Loire Valley today.

Rabourcé is considered one of the top premiers crus in Rully. Its old vines sit on a steep clay and limestone slope and yield a complex, powerful white Burgundy.

If Hermitage were grown in the Provençal Alps...

Evoking fresh orchard fruit, white flowers, and chalk, Les Margotés is remarkably pure and will continue to age beautifully over 10-15 years.

Layered and textural, this tightly bound opus will open and unfurl itself with time, be it an hour in a decanter or decades in the cellar.

La Tourtine perhaps best expresses the paradoxical combination of power and elegance that is a trademark of the Domaine's wines.

With this chewy, fragrant cuvée, something garlicky cooked over coals will do just fine.

One of the gems of the Meyer portfolio.

Artisanal white Bordeaux like you have never tasted before!

You’d be right to be skeptical of a Nebbiolo from Sardinia, but from a top-notch terroir high in the mountains, it is something else entirely.

From vines that are more than eighty years old comes this Marsanne with magnificent floral, pit fruit, and bitter notes.

Bottled without any sulfur whatsoever, here is a seriously playful Cab Franc from the masters of vinous fun.

This red, made from the local Montepulciano grape, is aged in tank and bottle to refine its pleasantly rustic personality.

Soaring with aromas of brioche and praline, this lush and luxurious bottling sets the benchmark for Crémants everywhere.

This is truly artisanal Sauternes—made by hardworking farmers who are willing to sacrifice quantity for excellence.

While charming now, Le Coste di Monforte will reward you for many years to come.

This dry Chenin Blanc is etched from the white limestone beneath—crystalline, pure, and chiseled.

Old-vine Moscato from Sardinian mountaintops, 4 days on skins, fermented dry and aged in barrel—heavenly with sea urchin pasta

A transformative process must have been at work here, with the dynamic freshness of the ouillé, or topped-up style, yet it still displays hints of caramelization and golden savoriness.

Chinons from Joguet are known for their firm minerality, but this one is quite charming as well, with plummy black fruit, myrtle, and notes of warm licorice.