Collection: Wine Club—Vin Rouge

Red wine. Côte de Nuits, Burgundy, France. Sustainable. 100% Pinot Noir. 85-year-old vines planted on soils of clay-limestone. Whole cluster fementation give the wines a spicy herbaceous character that layers over raspberry, red and black cherries. The wine shows great breadth and focus now but will age well for a number of years. Try it with roasted duck with a current sauce or a chateaubriand with red wine reduction and roasted mushrooms.

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  • Domaine Gauby Vieilles Vignes Rouge 2015

    Red wine. Roussillon, France. Biodynamic. Carignan, Grenache, Mourvedre. Made from vines whose age range from 40 to 120+ years old all planted on stony soils of marl and schist. This is a wine of deep character and complexity. Well-structured with beautiful aromas of roses, spice, cherries, boysenberries. On the palate, the wine shows like the nose but with added elements of roasted meat and hints of black coffee and bay leaves. This is a great wine to pair with lamb prepared with garlic and rosemary. It will even play well with North African flavors.

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  • Tarasi Minadze Otskhanuri Safere 2018

    Red wine. Georgia. Organic. Georgia has a long history of winemaking, archeological digs have found evidence of wine making going back 5000 years. In addition to the long history of winemaking there are around 500 different grape varieties grown in Georgia, many of which are found nowhere else in the world. Otskhanure Safere is one such grape. Indigenous to the Imereti region in central Georgia. This is a grape that in 2004 only had 5 hectares planted in Georgia. The wines are characterized by both high tannins and high acidity, peppery earthy aromas with plum, cherry, raspberry, and sloe berry for fruit flavors. The earthy pepperiness also carries over to the palate giving the impression of a high tannin high acid syrah or mourvedre based wine. Wines made from otskhanuri safere are considered to some of Georgia’s most age able, peaking some where between 10-15 years and capable of lasting 30 years. Decant this several hours before drinking, or double decant it the night before. Try this with rich stews and braises. The structure of the wine is such that a higher fat content will help soften and tame the wine.

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