Summer in the city is perfect for good friends and great wines.

• 100% Gamay
• Vines from Les Côtes de la Roche, just west of Juliénas in the hamlet of Jullié
• 50+ year old vines
• 350 meters in altitude and on a clear day you can see Mont Blanc!
• High density planting: 10,000 vines/ha
• Steep slopes of crushed granite, blue stones – with the bedrock very close
• Semi-carbonic maceration
• Indigenous yeast
• Aged in a mix of stainless steel and cement

This release from Simon Giacometti is a whole different animal, compared to other examples of Patrimonio. It’s made in a remote part of the appellation where sandy granite soils replace the limestone found elsewhere in Patrimonio. Niellucciu from granite tastes juicier, spicier, and less structured than from limestone; on top of that, Simon harvested early to capture plenty of freshness and lower alcohol. Bright red fruit, Corsican herbs, and smooth tannins make this a unique, but no less terroir-driven, Patrimonio that is a real joy to drink right now.

Acha’s classically Basque vermouth syncs beautifully with the broader vermouth tradition in Spain, heavily represented in Madrid, Barcelona, and the Basque Country. The botanicals are macerated in aguardiente – produced in a 130 year-old copper pot still – and blended into a neutral Airén wine base.Tasting Notes: Made in a lighter style than other European red vermouths, the iconic Acha herbal notes are balanced with bright, fresh fruit, including sour cherry jam, plum skin, and dried Mission figs.

Pairing Notes: A beautiful red vermouth for lighter spirits, Acha Rojo is great with gin in a Martinez, with herbal liqueurs, blanco tequila, sherry, and Jacoulot L’Authentique Marc. When in doubt, serve on tap with a splash of soda water and green olives for a classic Vermouth hour, or “La Hora del Vermut”.

Ibar whisky is distilled at Acha’s headquarters in Álava in their historic Hervé & Moulin copper pot still, one of the oldest functioning pot stills in Europe. It is then aged in freshly re-charred Iberian oak casks, sourced from local winemakers, before being down proofed with pristine filtered water from the Nervión River and bottled. Acha Distillery’s Ibar whiskies are a completely fresh take on Scotch-style malt whisky, with a unique character reflecting their Basque ingredients and terroir.

Flavor Profile: Acha’s Ibar 3yr whisky has a light, grainy nose, with a distinctly savory profile of green smoke and sea salt and a long, textural finish

Usage Notes: Ibar 3yr is a perfect highball whisky, and more than holds its own in more complex cocktails, especially citrus and spice drinks like mules or Penicillins.

• 15% malted barley and 85% unmalted barley from Basque Country
• Malted barley is smoked with local Basque heather roots
• Distilled in a Hervé & Moulin copper pot still
• Aged in freshly-charred Iberian oak barrels, repurposed from local winemakers
• Diluted with filtered water from the Nervión River
• Non-chill filtered
• No added coloring
• Light nose of malt and grain, with green smoke and a salty sensation on the palate

About Limestone Coast:

Best known for the region of Coonawarra, where first vines were planted in 1891 as part of the ‘Penola Fruit Colony’, the area has achieved longstanding recognition for its fine red wines. The other regions, while perhaps less publicized, share the benefits of mineral-rich soil and proximity to the coast. The soils are predominantly terra rossa – rich red-brown loam topsoil laid over a thin layer of calcrete, sitting on top of a base of the region’s abundance of white limestone.

550 cases made single parcel from an established vineyard.

Fermented in three tonne open top fermenters with whole bunch influence and hand plunged twice daily. Partially matured in seasoned small format French oak before bottling with minimal S02.

Dark red in color with classic Pinot characters to the fore displaying cherry, dark berry and a varietal savory edge. The wine

is supple and long with a good deal of concentration balanced by a clean acidity

Tim Smith Bugalugs Shiraz has plump black cherry, plum fruit, licorice, graphite, bay leaf, mushroom umami, and cocoa aromas. Medium bodied, it has the classic regional characters of spicy, plummy fruit and black pepper with soft finishing tannins.-Winery

60% Pinot Meunier, 15% Pinot Noir, and 25% Chardonnay exclusively from Grand Cru and Premier Cru vineyards. The Meunier and Pinot Noir mostly come from Mailly and Ludes and the Chardonnay comes from vineyards in the Montagne de Reims and the Cote des Blancs. Aged for a minimum of five years before disgorgement.

Sourced from estate vineyards in the Vittoria region.

Red soil of medium consistency; made up of subalpine sands composed of limestone and silica.

Hand-harvested. Vines average 15 years of age.

Spontaneous fermentation in concrete tanks on the skins with indigenous yeast.

Aged in concrete vats for nine months followed by three months in the bottle before release.

The 2022 Nero d'Avola Nero di Lupo wafts up with a remarkably pretty blend of violet, lavender, crushed blackberries and hints of spice. This is juicy in style with wiry textures and a light-bodied frame, displaying tart red and blue fruits that swirl across a stream of zesty acidity. It finishes with medium length and cleans up quite well, leaving a crisp, nearly crunchy sensation and notes of licorice on the close.

100% Cabernet Sauvignon

Sourced from 3 St. Helena vineyards:

Sunbasket Vineyard

Grech vineyard (3 properties west of Kronos)

Hayne Vineyard

Bale gravely loam soil

Native yeast fermentation

Fermented in closed top stainless steel tanks

Aged for 20 months (50% new French oak)

The juicy flavors lean more toward the purple and black end of the Cabernet spectrum, with cassis, black plums and marion berries dominating. With time in the glass, bing cherries and blueberries emerge for a symphony of flavor. A pretty

violet and dried rose perfume is beginning to develop, and savory spice notes and lifting minerality round out this charmer.

Certified LIVE Sustainable/Practicing Biodynamic

100% Pinot Noir

75% Cristom Estate Vineyards, 25% from ten sites in the Eola-Amity Hills

Named after Mt. Jefferson in the Cascade Range that can be seen from the winery

Volcanic soils of Columbia River Basalts

100% hand-harvested

52% whole-cluster

100% native yeast fermentation

Aged 10 months on its lees in 22% new French oak

13.5% abv

This Pinot Noir is a medium garnet color. On the nose it is showing cola berry, oolong tea and wild berry aromas. It has the ‘signature’ Mt. Jefferson liveliness on the palate with bright, juicy red cherry flavors that echo on the finish. There are more complex flavors of earth and spice evident on the palate but they need a little time to show through more completely. This Pinot Noir will develop nicely in the short to medium term.

Practicing Organic

100% Zinfandel

California AVA

Sourced from 27 vineyards across 11 counties in California

Average vine age: 6-25 years old

100% Native yeast fermentation

Aged 12 months in 80% French oak and 20% American oak (5% new)

Bottled unfined

15.2% abv

Though the vast majority of our wines are single vineyard designates, Juvenile is actually composed of a variety of young vines that have been replanted in several of our old vine sites. We tag the vine when we replant it so as not to mix the brand new vine with its much older neighbors, then pick these young vines separately and make a distinct wine. The vines

that make up Juvenile range in age from about 6-25 years, and we pull from 15 of our vineyards across California, including Hayne, Ueberroth, Pesenti, Salvador, and Vineyard 101

A unique Xinomavro vineyard located in the foothils of mount Vermion is mildly cultivated producing low yields. The resulting wine is a smooth and complex «Xinomavro» that ages for 12 months in 500 lt barrels.

Aromas: Red and black fruits (cherry, plum, black berry), clove.
Varietal Composition: 100% Xinomavro.
Classification: P.G.I. Imathia.
Serving Temperature: 18°C - 20°C.
Bottle Size: 750ml, 1500ml. Alcohol Vol: 13,5%.

49% Syrah, 45% Cinsault, 4% Mourvedre 1% Touriga Nacional & 1% Grenache Noir

The vineyards are situated on Hercules Pillar and Klipdam farms in the south-western part of the Paarl wine region. Locals call the area Muldersvlei.

Soils are a combination of decomposed granite and clay shale

Hand harvested

70% destemmed grapes and whole bunches were fermented in small, open-topped tanks

Aged for 10 months in seasoned oak barrels and stainless steel tanks

Mouthwateringly vibrant red berries flood the nose and palate. Soft, luscious mouth-feel. Refreshing and

medium-bodied.

A fascinating lemongrass-infused mezcal from one of our favorite artisanal mezcal lines. With its delicate citrusy aromas, this will make your next margarita or paloma truly pop.

Varietals: 100% Furmint

AVA: Tokaj, Hungary

Alcohol: 13.0%

Sugar: 3.6 g/L

Total Acidity: 6.9 g/L

Bottled: April 2020

Royal Tokaji’s Dry Furmint is the definitive regional expression of this grape

variety. Fruit is sourced from estate and negociant vineyards. The region, with

its 400-plus extinct volcanos, is depicted on the label. This volcanic soil and

hilly topography are critical to the expression of Furmint in this wine.

2019 Vintage Notes

An excellent vintage for dry wines, 2019 was warm, early and provided ripe

and full-flavored Furmint grapes with balancing acidity.

Vinification

Whole bunches were gently pressed and fermented in stainless steel tanks and

some Hungarian Zemplen oak barrels, segregated by different vineyard lots.

During vinification, malolactic fermentation is avoided. The wine is matured

in the same types of vessels: stainless-steel tanks and 300L and 500L

Hungarian Zemplen oak barrels. With this vintage the wine was aged in equal

amounts in stainless steel and oak, with a proportion of 15% new oak to add

subtle overtones and dimension. The wine is kept on fine lees for 4-5 months

to achieve roundness and structure.

Tasting Notes

A fresh, crisp wine showing all the fine qualities of the unique Furmint grape.

Aromas of grape flowers, apple and pear combine with flavors of ripe apricot

and peach to produce a sleek, intense dry wine with a long, refreshing finish.

This wine is delicious as an aperitif, ideal with oysters, seafood and white

meats, but partners equally well with spicy dishes and fried foods. Versatile is

the word!

VINTAGE NOTES

The 2022 harvest had early frosts in April, but the impact

was minimal. Despite the hot and dry summer, timely

rainfalls during the vine’s growth stages helped. Harvesting

started on August 25th, based on estimated blossoming,

which maintained great minerality in the wines. Our vineyard

managed water stresses well. The initial juices were well-

balanced and precise. The grapes had thick skins this year

due to the climate, so we focused on the core pressing

to preserve their brightness. Overall, the 2022 vintage is

abundant and high quality.

WINEMAKING

Whole bunches are collected in a pneumatic press, then

12 hours settling at 10 to 12°C in specially designed wide

tanks to accelerate the natural settling process. 21 days of

fermentation at 17°C in stainless steel tanks and wooden

casks. Aging on fine lees in stainless steel tanks and

wooden casks “foudres” of 55hl (15%) during 6 months

on average. Alcoholic and malolactic fermentation.

TASTING NOTES

Chablis Saint Martin has the intense freshness typical of

the terroir in combination with ripe white fruit and white

blossom aromas. The minerality gives a lingering finish and

a distinct character. A nice complexity emerges from this vintage, while keeping a lot of purity.

Can we call this expression the entry level in Couvreur’s world? Yes, let’s do it. This is the classic blended whisky which used to be called “The grain Whisky” because composed by a most part of grain. The Unique is something pretty rare as it combines malted and unmalted cereals in order to produce a rounded flavor that’s one of a kind.

Average age: 4 years.

An exception in the Michel Couvreur range because it’s not aged in fresh sherry casks (the freshness is related whether the emptied cask has been in contact with Sherry wine).

The Unique is aged in casks previously already used for the Overaged or other Couvreuer’s top range products. If the cask is still in good conditions with no leaking, it can be used for the Unique (and other house blended whiskies) and obviously there is a minor Sherry influence here, while the whisky influence gains ground.

Golden color at sight. Iodine flavors with a touch of almond and vanilla sweetness. Delicate and subtle, it reminds the white fruit. Nervous on the palate, it appears round after the taste. Finishes more floral than what expected after the first sip. It should be served chilled. Matured in the middle humidity part of the cellar. 44% AbV (the distillation degree is 70% and the cask strength 62%).

The wax presents a greenish color. Good ingredient for cocktails as well.

Can Sumoi is the high altitude and low intervention project from Pepe Raventós of the celebrated Raventós i Blanc winery. Can Sumoi focuses entirely on still wine and mono-varietal ancestral method sparklers made from indigenous, mountaintop varieties. The stunning 400-hectare estate of Can Sumoi sits at over six hundred meters of altitude in the Serra de l’Home mountain range in Spain’s northeastern Penedès region. Its 350-year-old farmhouse and stone walls encompass thirty hectares of old-vine Montonega, Xarel-lo, Garnatxa (Blanco and Negre) and Sumoll vines while forests of oak and white pine shade the rest of the property. The vines are cultivated on limestone soils in certified-organic fashion and the resulting wines are produced without additives, stabilization or filtration, alongside minimal or zero additions of sulfur. The wines are tantalizing, low alcohol, refreshing lenses into thoughtful and purposeful coastal/mountain viticulture. The current lineup includes a crisp Xarel-lo, a mineral rosado and a food-flexible red blend of Garnatxa and Sumoll, accompanied by an ancestral-method sparkler made from the rare and local Montònega varietal. All wines are certified organic (CCPAE).100% Xarel-lo • sourced from 45-85 year-old vines on poor clay-limestone soil at 400m altitude • Fermented with indigenous yeasts in 20% concrete and 80% tank • aged four months on the lees • minimal sulfur at bottling (< 30mg/L) • Certified Organic (CCPAE)

Winery: Crotin 1897

Category: Wine – Still – Red

Grape Variety: Grignolino

Region: Monferrato/ Piemonte/ Italy

Vineyard: on the hills of Viarigi commonwealth community

Feature: Organic

Soil: Red marine soil, similar to clay, with lots of minerality. 1 hectare (2.47 acres) with South exposure.

Elevation: 395 meters (1,296 feet)

Age of vines: 15 years

Plant density: 3,300 plants per hectare

Vinification: Full manual harvest in small boxes. Destemming and crushing. Classic fermentation in stainless steel

vats. Duration of maceration is 7 days. Aged for 6 months in stainless steel vats.

Tasting Note: A really fine example of the historic indigenous grape Grignolino. Light to medium bodied with a

beautiful red color, red fruit character, mouthwatering acidity and exceptionally elegant floral notes, herbs and

expressive minerality.

Wine Enthusiast: “Grignolino is common around Piedmont, is elusive beyond Italy, though it’s a darling of

American sommeliers. The grape has two DOCs: Grignolino d’Asti and Grignolino del Monferrato Casalese.

Grignolino typically has high tannins and acidity, pale color and fabulous aromas of violets, roses and red berries.”

"grignole" translates to "many pips"/ seeds, which results in more tannins.

Winery: Domaine de l’Idylle

Category: Wine – Still – White

Grape Variety: 100% Jacquère

Region: Cruet/ Savoie/ France

Vineyard: between Chambéry and Albertville

Winery established: 1840

Feature: Organic conversion

Soil: Clay and limestone. South-East exposure with ample sunshine.

Age of vines: over 60 years old

Vinification: Hand harvest. Filling of the press by gravity. 48 hours settling and long fermentation at low

temperature (15/17C). Ageing on the fine lees for about 6 months. Bottled the following Spring.

Tasting Note: Brilliant white color. On the nose subtle aromas of citrus fruit and small white flowers. On

the palate the wine is very lively and round with lemon aromas on the finish. A wine, seduced by its

finesse and elegant simplicity.

Domaine Vincent Prunier

Grape Variety: 70% Pinot Noir, 30% Gamay

Region: Auxey-Duresses / Burgundy/ France

Vineyard: plots in Auxey-Duresses

Winery established: 1988

Feature: Sustainable

Soil: Vines on the plain, clay and limestone composition

Elevation: 100 – 150 meters (328 - 492 feet)

Age of vines: 10 - 30 years old

Vinification: The grapes are hand-harvested, destemmed and fermented in stainless steel vats. The

wines are bottled after an ageing period of 10 months.

Tasting Notes: Dark red color with purplish highlights. On the nose, aromas of small red fruit with

candied notes. On the palate, the same notes are present, the tannins are light and there is enough

acidity to balance the fruit. This is a lovely, refreshing and easy-drinking red wine that shows best when

served with a slight chill.

Alcohol: 12%