FRENCH WINE

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  1. CHATEAU D'EPIRE 2016 "CUVEE SPECIALE" SAVENNIERES

    Item #: i_322561
    Bottle Size: 750ML
    From a ripe vintage comes this rich Chenin Blanc redolent of lanolin, pollen, ripe pear and quince over a base of wet stones. The richness in the mouth is cut but the rapier like acidity and the fruit is contrasted nicely by the crisp mineral notes.
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  2. CHATEAU DE BREZE 2016 SAUMUR BLANC BOURGENNE

    Item #: i_352055
    Bottle Size: 750ml
    ORGANIC

  3. CHATEAU DE BREZE 2016 SAUMUR BLANC CLOS DU CHATEAU

    Item #: i_344231
    Bottle Size: 750ML
    Brézé is a unique site due to its relatively high elevation and eminently nuanced geological profile. The high composition of tuffeau, a porous, chalky limestone also used in the construction of much of the Loire’s Renaissance architecture, results in finely mineral Chenin Blanc. Clay and sand also lend themselves to the diversity of the terroirs, giving body to the reds and richness to the whites. With five historic and clearly delimited Clos to work with, the Lambert duo has the incredible opportunity to truly understand and reveal the distinctions within this extraordinary appellation.
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  4. DOMAINE HUET 2016 VOUVRAY LE MONT SEC

    Item #: i_350578
    Bottle Size: 750ml
    Wine Spectator: 94
    WINE SPECTATOR 94 POINTS - "Green plum and verbena notes lead the way for now, with a flash of quinine on the finish. This is juicy, but still a bit compact overall, with the core of ample pear, quince and ginger flavors in reserve. Just wait for everything to knit together and stretch out, as the purity and length are there. Best from 2018 through 2028."
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  5. THIERRY GERMAIN 2016 SAUMUR BLANC CLOS DE L'ECOTARD

    Item #: i_35228
    Bottle Size: 750ml
    Ecotard is probably the brightest and most rapier-edged of all of Thierry’s Chenin Blancs. There isn’t an ounce of excess body fat on this one. Think of wine sculpted from a giant block of chalky limestone. Fresh lobster and seared scallops are two pairings that immediately come to mind. Try searing the scallops briefly, then topping them with a grate of lemon zest, sea salt, and a fine drizzle of really good olive oil.
    —Dixon Brooke, KERMIT lYNCH WINE MERCHANT
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