$27
FRANCE : LOIRE VALLEY : MUSCADET
Melon de Bourgogne, Folle Blanche
LIGHT-MED-BODIED, DRY, YELLOW APPLE, MINERAL, LEMON, NO OAK
Deliciously pure, refreshing, and mineral-driven Méthode champenoise bubbles from 50 year old vines (70% Melon de Bourgogne and 30% Folle blanche) planted on coveted gabbro soils. Spends 4 months on the lees in concrete tank and another 14 months minimum ageing in bottle. No dosage; Brut Nature.
ECOLOGY: Organic
FOOD PAIRING: Fried Goat Cheese Balls with Honey
$16
ITALY : VENETO
Glera
LIGHT-BODIED, DRY, CITRUS FRUIT, FRESH, MINERAL DRIVEN, CLEAN, NO OAK
Bisol Jeio is one of our favorites: it's fruit-forward (but still brut, meaning quite dry) with intense, fresh, citrus and saline notes, plus a fine, lively perlage to top it off. Great for a mimosa or spritz, but also makes a perfect refreshing sip on its own!
FARMING: Conventional
PAIRING: Breakfast Mac 'n Cheese with Baked Eggs
$64
FRANCE : CHAMPAGNE : NV
Pinot Noir, Pinot Meunier, Chardonnay
FULL BODIED, BREAD DOUGH, VANILLA, ORCHARD FRUIT, CRISP, SOME OAK
There is plenty of finesse in the smooth-texture non-vintage Clicquot offering. The palate evokes flavors of apricot, peach, vanilla pastry, and minerality. Racy with a snappy finish and elegant, yet unpretentious.
ECOLOGY : Conventional
PAIR WITH : Fish & Poultry
$18
ITALY : VENETO : TREVISO
Glera
LIGHT BODY, FRESH, FRUITY, STONE FRUIT, NO OAK
Produced in the frizzante style, which has less pressure inside the bottle which gives finer bubbles. The nose gives yellow peach, nectarine, and quince. The palate is fresh, light and easy drinking.
ECOLOGY: Conventional
FOOD PAIRING: Aperitif & Salads
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SPAIN : CATALONIA : CONCA DEL RIU ANOIA
Macabeo, Xarel-lo, Parellada, Malvasia de Sitges
LIGHT-BODIED, FRESH, CITRUS, ORCHARD FRUIT, NO OAK
Very fresh and nimble in the nose, with notes of green apple, pear, lemon, and sea spray minerality. The palate is light and refreshing with fine and persistent mousse.
FARMING : Biodynamic
PAIRING : Apertif