Search and Compare Wine Across US Shops

Why it’s interesting

Hand-picked Grand Cru fruit meets a traditional Coquard press and no malolactic fermentation, preserving the wine’s natural acidity.

Why it’s interesting

Hand-harvested grapes are pressed immediately, followed by bottle fermentation, remuage and at least 15 months of cellar aging.

Why it’s interesting

This Etna red pairs Nerello Mascalese with volcanic origins and a brief three-month maturation in 30-hectolitre barrels.

Why it’s interesting

From Etna, this red ferments with indigenous yeasts, then ages 12 months in large Slavonian oak and cement tanks.

Why it’s interesting

This mature 2016 Bordeaux combines limited new oak with occasional amphora aging.

Why it’s interesting

Hand picking, open fermentation, hand plunging, and maturation in 300L French oak distinguish this mature 2016 release.