Launch Party Menu
Whites
Maxime Magnon - La Begou (2018)
50% Grenache Gris, 35% Grenache Blanc, 15% Carignan. La Begou is the product of a Burgundian making wines in Corbieres (SW France). Limestone soil, aging in used burgundy barrels, and biodynamic farming practices make this wine unique.
Pierre Yves Colin Morey - Les Combottes (2017)
My favorite producer in the world. 100% Chardonnay from Pernand Vergelesses in Burgundy, FR. Compared to the Cru wines PYCM makes, this is a fresher, more citrus-forward style that still retains the complexity and power that has made these wines would famous.
Christian Binner - Cotes d’Amour Schwihr (2015)
Blend of Auxerrois, Gewürztraminer, Muscat Blanc, Pinot Gris, Riesling from Alsace, FR. Binner is a master of Alsatian blends, and this does not disappoint, with heavy florals, tropical notes, and minerality.
Reds
Babass - Groll N’ Roll (2020)
100% Grolleau from Anjou in the Loire Valley, FR. Might be my single favorite wine I’ve tasted from 2020—Black fruits, herbals, and florals compliment a light effervescence .
Mas Coutelou - La Vigne Haute (2018)
100% Syrah from Puimisson in the Languedoc, FR. Southern France has too many unheralded producers, given the fact that more wine is produced there than anywhere else in France. Garagistes like Jeff Coutelou are helping the area earn the acclaim it deserves. Lovely hibiscus and white pepper compliment the fruit-forward nose.
Yann Bertrand - Dynamite (2018)
100% Gamay from Morgon in Beaujolais, FR. A perfect cru Beaujolais from one of the new wave’s masters. 80-100 year old vines produce a wine that is elegant and complex, while still fruit forward.
Podericellario - Rosso Vasca 2
60% Freisa, 20% Dolcetto, 20% Sangiovese from Carra in the Piedmont, IT. A blend that captures the soft side of a region that has become so synonymous with acidic wines. Podericellario are “dolcetto masters” and this blend shows why, as they use the grape to demure the Freisa and bring out attractive characteristics: bright red fruits, florals, and minerality.
Podericellario - La Grinozza
100% Grignolino from Carra in the Piedmont, IT. Lightly sparkling from bottle fermentation. A patio crusher that still delivers on complexity. More than meets the eye!
Adrienne Ballou - Lightsome (2019)
91% Mourvedre, 9% Muscat Blanc. Adrienne is making some of the best wines in Texas, and this year’s Lightsome vintage is a shining example. A truly delicious wine that evolves over time and on the palate.
Orange, Sparkling, And Others
Altura - Ansonaco (2015)
100% Ansonica from Isola del Giglio, off the Eastern coast of central Italy. The winemaker, Francesco Carfagna, macerates on skins for 2 weeks to achieve the bright orange color and bring out herbaceous, baked apple flavors. A refined island wine that is transportive.
La Sorga - Chuck
100% Gamay from Vias, in the Languedoc, FR. Anthony Tortul chooses the most compelling grapes from across the region to create a bright red fruit and funky “zero-zero” Pet-Nat. An exciting wine!
Fable - Vinous Venus
Apple juice, red grape pomace, and whole grape clusters are co-fermented to create an apple & grape wine. Fable, not quite a winery and not quite a cidery, represents a new avenue in winemaking where the process of creation is prioritized. Delicious!
Drie Fonteinen - Cuvee Armand & Gaston
Geuze blend of 1, 2, and 3 year aged. spontaneously fermented Lambic Ales. My favorite beer in the world. Will make you smile with joy. Might make you cry.
