Wines of the Week
Each week, we select a few wines from our shop for a 10% discount and some spotlight as to why we think they're so great!
NV Affinitas Methode Traditionnelle Furmint, Tokaj, Hungary - Tokaj is Hungary's most famous and respected wine region, mostly due to its botrytized white Tokaji dessert wines. The region is located in the northeast of Hungary, near the border with Slovakia, comprising roughly 30 small towns and villages, measuring 25 miles from southwest to northeast. The climate is relatively warm, with the winegrowing area protected by the vast crescent shaped Carpathian mountain range. The soils range from volcanic clays in the higher sites on the many hillsides, sandier soils closer to the banks of the Bodrog river, and layers of loess and other sedimentary soils covering the bedrock in the lower-lying site. Affinitas & Evolucio produce sustainably farmed, natural wines, using no irrigation. As the name idicates, this sparkler is made in the Champagne method from 60% Furmint and 40% Harslevelu. It shows aromas of citrus blossom, grapefruit, and crisp apple, followed by a delicate mousse on the palate, framed by fresh acidity with a rich backbone highlighting notes of exotic fruits and brioche. A perfect pairing for pan-fried white fish, raw oysters, and firm goat cheeses.
2022 Pouilly-Fuisse, Jean-Paul Paquet et Fils, Burgundy, France - Pouilly-Fuisse is the best known appellation in Burgundy's Maconnais district, and, arguably, produces the finest wine, exclusively from Chardonnay. The appellation officially dates back to 1936, although the boundaries were drawn up earlier, and it currently covers around 800 hectares of hillside vineyards, planted on limestone-rich clay soils over a granitic base. A notable feature in the landscape is the 500 meter limestone escarpment known as the Roche de Solutre, located in the heart of the vine growing area, towering over the vineyards below. Jean-Paul Paquet's family has worked in the Macconnais regon since his grandfather settled there in 1955. His father was able to purchase a small 7 acre domaine in the heart of Pouilly-Fuisse in 1971. Jean-Paul and his wife took over in 1978 and have since purchased several additional plots, with their son, Yannick, having since taken over the estate. The Pouilly-Fuisse is produced from 25 year old vines, is pneumatic pressed, with fermentation taking place in stainless steel tanks, then aged for 11 months on the lees in 90% stainless steel and 10% oak barrels. It shows aromas of ripe stone fruits and honeysuckle, followed by a full-bodied mouthfeel with notes of vanilla emerging, followed by a long mineral-driven finish. A perfect pairing for full-flavored soft cheeses, and creamy chicken dishes.
2012 Alberto Loi 'Cardedo' Cannonau di Sardegna Jerzu Riserva, Sardinia, Italy - Sardinia (Sardegna), located 150 miles off the west coast of mainland Italy, is the second largest island in the Mediterranean Sea. Wine production and consumption on any scale has developed only in the past few centuries, with only a small percentage of the island's land is dedicated to vine, despite its vine-friendly climate and landscape. The Loi family is a historical Sardinian wine family, producing wines since the early 1900s, emerging after the Phylloxera blight. They are located in Ogliastra, between the mountains and the sea, just a few minutes from the picturesque beaches of Marina di Cardedu, Barisardu, and Orri. Their vineyards mainly consist of soils from schist and granite breakdown - sandy and rich in minerals, and they enjoy a typical Mediterranean climate - sunny, breezy, with low rainfall. Cardedo is 100% old vine Cannonau (Grenache) from Jerzu, and is fermented in stainless steel before aging in Slavonian oak casks. The 2012 shows intense aromas of ripe fruit, blackberry jam, and mountain wildflowers, followed by a round mouthfeel, with soft tannic structure and notes of bramble fruit and star anise emerging on the finish. It is a great pairing with roasted pork, lamb, or beef, particularly the local Sardinian roasted suckling pig, and firm, aged goat or mixed milk cheeses.