Sometimes, 750ml is just not enough
2017 COTE MAS ROUGE, LANGUEDOC, FRANCE $12
Jean-Claude Mas has blazed the trail for premium winemaking in the Languedoc region of the South of France. Since taking the helm of the centuries-old Domaines Paul Mas in 2000, his driving mission has been to use only premium quality grapes to craft superior wines with a modern, New World flair. Above all else, this innovative, fourth-generation vintner strives to make wines with authenticity and refinement, the end result of which is a family of magnificently charming wines that burst with personality and express their unique terroir.
2017 PRATSCH GRUNER VELTLINER, AUSTRIA $16 (BIODYNAMIC)
2018 STEFAN WINTER RIESLING TROCKEN, PFALZ, GERMANY $17
Killer Riesling from the Pfalz
2017 GIA LANGHE ROSSO, PIEMONTE, ITALY $16
2018 INNOVACION MALBEC/TEMPRANILLO, MENDOZA, ARGENTINA $12 (SUSTAINABLE/VEGAN)
This 70% Tempranillo, 30% Malbec blend exudes aromas of red fruit, berries, plums, and violets. It has a good entry on the palate, soft tannins, and good acidity on the finish.
2018 GULP/HABLO GARNACHA, LA MANCHA, SPAIN $13 (ORGANIC)
one of our best finds! 100% certified organic Garnacha
2018 COTE MAS BLANC, LANGUEDOC, FRANCE $12
a liter of absolute joy! Grenache blanc, chardonnay and viognier from the sunny south.
2018 LUSTIG GRUNER VELTLINER, AUSTRIA $12 ARRIVES (ORGANIC)
neighborhood favorite! zesty, citrusy, crisp,etc.!
2016 ANNI RIESLING TROCKEN, PFALZ, GERMANY $13
From the great Willy Gluckstein!
FAMILiE BAUER GRUNER VELTLINER, AUSTRIA $15 (BIODYNAMIC)
From their main vineyards in lower Austria, the grapes are hand-harvested in early October, vineyard sorted, whole-cluster pressed followed by fermentation in stainless steel with ambient yeasts that last for two weeks and rested on lees until end of November. Aged in stainless steel for three months and filtered. SUSTAINABLE
FAMILIE BAUER ZWEIGELT, AUSTRIA $15 (BIODYNAMIC)
From vines planted in the Grossriedenthal, the grapes are hand-harvested in early October with vineyard sorting, de-stemmed, spend 8-10 days on the skins followed by fermentation in stainless steel with ambient yeasts; rested on lees until end of January. Aged in stainless steel for six months and filtered. Organic/sustainable