There are treasures new and old to be found in many cellars.

Jewels for the Thirsty - A Cellar Offer

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Today we have a fine little cellar offer with treasures new and old. Plenty of delights from all over the map. As always, we guarantee the condition of the bottles. Happy hunting!

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Cristia 2005 Chateauneuf du Pape Renaissance

Renaissance is Grenache 60%, Mourvedre 30%, Syrah 10%, from 50-100 year old vines, aged in barriques, with 25% new. Bottled unfiltered.

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Grand Veneur 2005 Chateauneuf du Pape Les Origines

Origines: Grenache 50%, Mourvedre 30%, Syrah 20%, from 65+ year old vines; aged in new barriques and bottled after a light filtration.

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Rieussec 1988 Sauternes

As they say: “A sweetie for your Sweetie”.  When Sauternes of this quality ages, it gains a lot of complexity of aroma and flavor. The 1988 is now in – sorry! – a sweet spot for drinking, with mouth-watering aromas of stone fruist and nuts; it’s quite rich on the palate but there is enough tart acidity to make the wine taste fresh. A classic French pairing is to serve this with foie gras, liver pate, or blue cheese, but we have also loved Sauternes with fruit desserts and with custard/pudding.

 

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Galardi 2007 Campania Terra di Lavoro Roccamonfina

A blend of Aglianico and Piedirosso grown in volcanic soils in the hills of northwestern Campania, Fattoria Galardi's Terra di Lavora (land of labor) is a intended to be a vin de garde. The wines seldom express overt fruit and tend towards the savory and mineral. Quite dark in the glass-nearly black-and still youthful appearing despite its age. Aromatically it is somewhat reticent, wild blackberry, smoke, plums, violets, graphite, loam, anise, and saddle leather reveal themselves with vigorous decanting. Initially on the palate the tannins are ripe, but still very much present. Over time more dark fruits emerge, leaning toward hedge fruits, along with savory sense of earthiness. There is a great deal of mineral complexity coiled within. The finish is quite long and savory. We'd decant for a few hours and serve with lamb ragu or dry-aged beef now or cellar for another 10-15 years for a detailed expression of the volcanic terroir to emerge. JCM

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