New Arrivals

Masotti Napa Cab - back again and bigger and bolder than ever! Last year when we introduced the Masotti wines to our customers there was a scramble to snatch them up at the crazy prices we secured and we expect the same this time around, too! If you missed the 2021 Masotti Cab here's the scoop - These wines are crafted by Mitchell Masotti whose day job is making wines at Bevan Cellars! Mitchel has worked alongside luminary Russel Bevan for more than a decade and works with some of the finest fruit around the valley. Clocking up more than a dozen 100-point wines under the Bevan label, this guy knows how to make rich, powerful, crowd-pleasing wines! The 2022 Napa Cab shows the forward and decadent style of the vintage with ripe dark fruits, blackberry, plum, boysenberry hints, too. Dark roast espresso beans, hints of sweet oak spice, new leather, hot stone. Soft, round tannins meld with lush fruit, it's a real mouthful of of easy drinking Napa goodness. As even sub-$50 Napa Cabs become ever scarcer, we backed up the truck at this super sharp price. However, once folks start buying it by the case there's no telling how long it will last.

Scrumptious notes of peach, pear and candied lemon bond with the vanilla pastry creaminess that unfolds teover the palate. Long and splendid with a verbena finish. (DWWA 2025)

American Single Malt has been an "up and coming" category since I started in this business nearly 20 years ago. Part of the problem with the category is that it's extremely difficult to create value for lovers of Single Malt when Scotland is able to deliver such incredible price to quality ratio. So we have some people who do it different, just to be different, but it's not enough just to be different, you need to be different and delicious. That's why so many craft distillers have struggled, the ultimate experience does not deliver for many customers in the way that they expect for the prices that they pay. Another huge issue is the lack of aspirational products in the category. Until Milestone, there was no truly singular yearly release that demanded the attention of ALL Malt Whisky drinkers. But with the last two releases of Milestone, we finally have a product that delivers on both counts. Almost NOTHING out there tastes as delicious as Milestone does at ANY price point. And this whisky sells out ridiculously quickly and many many people reach out asking for me to magically create more. That's not possible of course, so we wait for next year. This is your only chance to snag your bottles as they will only sell us what we are allocated and won't likely get a second drop. So if you've known the previous Milestones, this is your chance to lock in another one of the great American Whiskies for one more year.

This glass is almost as fine and light as the mouth blown but has the advantage of not only being less expensive but also being sturdier. It is a big step up from the regular machine blown and shares the best-in-class shape with both its big and little brothers. If you are looking for a glass that you can put in the dishwasher (as long as you are careful!) but is still an instrument worthy of the finest bottles of champagne in your collection, look no further. This is a truly great glass.

Mouth blown perfection for the champagne lover! This great design, which not only looks great, but brings out the very best in your special bottles, is my own FAVORITE glass for drinking champagne. The mouth blown glasses are fragile, and should not go in the dishwasher, but the thinner material brings out complexity and texture that you can't get any other way. Considering most mouth blown stems cost more than twice this much, consider treating yourself to this best-in-class masterpiece, for a very reasonable price!

Intensely flavoured aromas and palate of baked apple, muscovado sugar, roasted walnuts and savoury umami, with a lovely elegance and complexity to the palate. *2025 Decanter World Wine Awards*

A pure and focussed nose full of ripe but cool black fruit with soft hints of violets and vanilla. This delighted during Primeurs and it's turned out excellently in bottle. Juicy, clean and crystalline with a perfect balance of fruit, tannins and acidity with plenty of underling power but delivered so elegantly. Great harmony and drinkability on offer. Ends salty with graphite and slate really putting the limestone terroir into the glass. Delicious. Another excellent bottle from this rising start estate under the helm of David Suire. (GH)

Here we have another wine communicating the dark and ripe confidence of the vintage, with some wonderful smoky and roasted-fruit character on the nose, showing plenty of crushed black cherry scents with more than a hint of grilled character to it. A pretty bold style on the palate to match, the cherry and red plum fruits twisted with vanilla, toast and tobacco leaf. There is a nicely creamed and ripe quality to it, the midpalate feeling rather textural and seamless, with a long, energetic, polished and structured finish. A top Branaire-Ducru, with fine potential.

Spice- and earth-driven with a lovely restrained edge, giving aromas of cherries, bark, blood oranges, charcuterie, dried rose petals and graphite. The palate is chewy and tactile, with firmly framed tannins and focused acidity, finishing with a mineral undertone. There is a lot of complexity and character to come with more time in the bottle. Drink or hold.

Deep ruby red, this is great stuff, broad-shouldered, laced with aniseed, liqourice, touches of bitter black chocolate, muscular tannins and a luscious fruit core. Lip smacking stuff, with 2005 energy and excitement. Gets more serious as it opens, revealing black pepper spice, sage, rosemary and white pepper. A wonderful wine, one to sink into. You can easily wait to drink this, and it will reward another three to five years in bottle, then go for decades. If you do open it, give it a long carafe. 50% new oak.

Côte de Léchet lies on the left bank of the Serein River, on the slopes above the village of Milly in Chablis. Domaine Daniel-Etienne Defaix’s 2014 bottling comes from this premier cru vineyard and is made from Chardonnay, the grape behind the white wines of this northern Burgundy appellation.

Champagne Alain Lallement is a small, family-run Grand Cru estate in Verzy, Montagne de Reims. Alain Lallement founded the domaine in 1975, later passing it to his son Antoine in 2020. Rooted in generations of vignerons, the family cultivates vineyards across Verzy, Rilly-la-Montagne, and Tauxières, all within the Montagne de Reims—an area. Annual production is modest, around 25,000 bottles.

Smith Woodhouse’s 2015 Late Bottled Vintage Port was matured in wood for four years. Bottled in 2019, without any fining or filtering, it was then aged in bottle for a further six years in the Smith Woodhouse lodge in Vila Nova de Gaia, prior to release. This prolonged ageing, first in wood and then in bottle is key to the development of the rich and spice-forward aromas and flavors that give this Port a style and complexity akin to that of Vintage Port. Most LBV Ports produced today are matured exclusively in wood, filtered before bottling and placed on the market without any bottle-ageing. Smith Woodhouse’s traditional method of maturation, combining both wood and bottle-ageing, distinguishes it from most other LBV Ports currently available.

The 2019 Château Lynch-Bages is stunningly good, and it's going to be interesting to compare this to the 2018 over the coming decades. Based on 70% Cabernet Sauvignon, 24% Merlot, and the balance Cabernet Franc and Petit Verdot, brought up in 75% new French oak, its dense purple hue is followed by an incredible bouquet of pure crème de cassis, freshly sharpened cedar pencil, spring flowers, smoke, and graphite, with an almost liqueur of rocks-like minerality. A massive, incredibly concentrated Lynch-Bages, Jean-Charles has hit a home run in the vintage, and this sensational wine has building, perfect tannins, insane purity, and a finish that won't quit. It has the purity, finesse, balance, and depth to offer pleasure not only today but to evolve for 40 to 50 years. Smart money will hide these for a good 7-8 years, but wow, what a wine. Bravo.

The 2016 is naturally a little more subdued but there's an aromatic complexity with earthy, dark fruit notes. The palate is juicy and fresh with good persistence, the tannic frame powerful but the tannins finely honed. This is clearly a wine for ageing and will reward a little patience. The 'best value' pick. (JL)

This is a Chardonnay from Meursault produced by Domaine Robert Ampeau & Fils, a historic family estate known for releasing wines only after extended cellar aging. The wine comes from the Premier Cru vineyard La Pièce-sous-le-Bois, a small climat on the southern side of Meursault bordering Puligny-Montrachet. Domaine Ampeau became famous for maintaining deep library stocks and holding back vintages for years or even decades before release, allowing the wines to mature under ideal cellar conditions before reaching the market.

Tommaso Bussola Amarone della Valpolicella Classico is a bold and luxurious expression of the traditional Amarone style, crafted by one of the leading producers in the Valpolicella region. Known for his meticulous attention to detail and innovative approach, Tommaso Bussola creates Amarone wines that are both powerful and refined. The wine is made from carefully selected Corvina, Corvinone, Rondinella, and other native grapes, dried using the traditional "appassimento" method to concentrate the flavors and intensity before fermentation. The result is a deeply concentrated wine with an intense bouquet of dried cherries, plums, figs, and dark chocolate, accented by notes of spice, tobacco, and licorice. On the palate, it is full-bodied and rich, with velvety tannins, balanced acidity, and layers of ripe dark fruit, dried herbs, and hints of earthiness. The long, warming finish reveals the wine’s complexity and aging potential, making it both opulent and elegant. This Amarone pairs beautifully with rich, hearty dishes such as braised meats, game, or aged cheeses, and can also be enjoyed on its own as a meditative wine. Tommaso Bussola Amarone della Valpolicella Classico is an exceptional example of the Amarone tradition, offering both immediate pleasure and the ability to age gracefully for many years.

The Macallan's benchmark excellence is nowhere more evident than in the 18 year old, which is matured for a minimum of 18 years in seasoned sherry casks. Classic Macallan, with aromas and flavors of dried apricots and figs, spice, chocolate and orange zest. Made exclusively in hand-picked sherry oak casks from Jerez, Spain. As always, the Macallan is bottled with its natural color. This is the new package but the same old Mac 18!

Bushmills distillery stands in County Antrim, Northern Ireland, in the village that shares its name. Its 26 Year Old single malt highlights a long maturation: the age statement guarantees that even the youngest whiskey in the bottle has spent at least 26 years aging in wood.

The 2023 Suduiraut is a model of modern Sauternes. Orange peel, burnt sugar, crème-brûlée, tangerine peel, and wild flowers inform a Sauternes of total finesse and silkiness. Yields were a measly 12 hectoliters per hectare. The 150 grams of residual sugar are not especially evident. Everything about the 2023 is perfectly judged. It can be enjoyed with minimal cellaring or cellared for decades. The 2023 is a timeless wine that is among the most notable successes of the year. (AG)

A stunning example, with finesse allied to power. Real tension and energy here. Will be approachable quite young, but really should be aged for over five years for the best result. Fèvre has 2.24ha within Montée de Tonnerre. Plots are located in Pied d'Aloup (facing east) with profound Kimmeridgian soils bringing freshness, Chapelot facing south on deep soil adding richness, and Côte de Brechain facing west on top of the hill with the oldest plots dating back to 1936.(AH)

Arnoux-Lachaux has been in Vosne-Romanée since 1858, when Charles Arnoux and Renée Salbreux put two village families together. Robert Arnoux took over in 1957, started estate bottling, and spent four decades adding parcels, including the 0.35 hectares of Romanée-Saint-Vivant he bought in 1984. His son-in-law Pascal Lachaux worked beside him from 1987 until Robert’s death in 1995 and ran the domaine with Florence Arnoux afterward, renaming it Arnoux-Lachaux with the 2007 vintage. The reason the wines are talked about the way they are now is Charles Lachaux, the eldest of their three sons, who joined in 2011, made his first wine in 2012 and has run both vineyards and cellar since 2015. He raised the trellising to about 1.7 meters, stopped leaf-pulling and shoot-trimming, converted to certified biodynamics with grass cover and sheep grazing, gave up ploughing in 2020, and moved to whole-cluster fermentation across the range with short, gentle macerations. Since 2022 some of the wine is raised in sandstone amphorae rather than barrels. The 14.5 hectares cover 15 appellations, including Romanée-Saint-Vivant, Échezeaux, Clos de Vougeot and Latricières-Chambertin, with Vosne premier crus Suchots, Chaumes and Reignots and a run of Nuits-Saint-Georges. Charles has said the changes took about three years to show in the glass, and his own word for the result is precision.

Extremely aromatic with red currants, blackcurrants, spices, iodine, paprika and subtle hints of white pepper. Fresh flowers, fresh sage, lavender and some pine needles and sandalwood. Medium-bodied with perfectly integrated tannins that go on for minutes with refined and harmonious fruit that integrates beautifully into the wine, giving it a weightless structure that shows class and verve. Endless balance and length. It’s so balanced that you could drink it now but it will age for decades. A blend of 75% carmenere, 18% cabernet sauvignon and 7% merlot. Best after 2028

This has a good core of fruit with an underlying power that will unravel with time in the bottle. Aromas of lemon confit, oak spices, vanilla and pastry. The rounded, phenolic palate is cut with a bright line of acidity, leading to a generous, concentrated finish. Drink or hold.

As is often the case when young, the nose closely resembles that of the Pucelles with just a bit more layering. By contrast, there is definitely more size, weight and power to the bigger-bodied still yet refined and wonderfully energetic flavors that coat the palate with dry extract while delivering outstanding persistence on the compact, balanced and Zen-like finale. This is gorgeous and equally classy though it's also very much a buy and forget you own it wine. *Don't miss!*

Tremendous complexity from this mountain Chardonnay from Santa Cruz, plonked into a towering forested area along the ridges at Thomas Fogarty. Coming from the first vineyard planted on the Fogarty estate in 1977 or 78. It shows a note evocative of Savennieries with waxy and savoury aromas that then pick up a richness of juicy Meyer lemon pulp. Honeyed, juicy, and salty, it's a dazzling bottle of a great American Chardonnay. (CP)

The bottled 2023 PSI is faithful to the final blend I tasted last year before the wine was bottled. It's juicy, ripe and approachable, a little showier and headier, not quite reaching 14% alcohol but almost. This year, it has some 10% Garnacha in the bottled blend, some of it mixed with Tempranillo and some of it on its own. They are planting more Garnacha for the future. It feels like a very classical old-time Ribera del Duero wine, with elegant rusticity that I love. It's perfumed and floral with notes of decayed flowers. Twenty percent of the wine matured in barrels while the rest matured in oak vats, for some 14 months. The tannins are polished, and it feels like the time in bottle has done it good; the PSI tannins usually need time. They are resolved quite quickly, but the wine does need a bit of time. (LG)

Alright my friends, I know you've been worrying about what chillable reds are you going to try this year? It's fine, I have the first for you to try. This one. That's why I typed all that, it's this wine. Pretty, bright, easy on the nose with raspberry, underripe strawberry, and bright red pie cherry. The palate is juicy with great acidity, just incredibly easy and a tasty little guy. When it was cooler there was actually some savory notes that came out more, but it's gotten more fruity and juicy as it's gotten to room temperature. I definitely recommend chilling it for 30-45 minutes in the fridge before consumption to really start and then let it warm up as you finish to bottle so you can decide how you like it best. I think it's great with that chill.

Without a doubt the El Pandillo Distillery sits at the pinnacle of Tequila production among a small pantheon of great producers. This core group of 6 to 7 distillers in the region aren't the only people making good to tequila, but they're the only distillers I can guarantee only make GREAT tequila and furthermore aren't using the controversial additives that have become ubiquitous in modern tequila production. I know for a fact that none of the greatest of the great distillers ever use additives in any product they bottle. But El Pandillo is particularly special in that their owner and master distillery Felipe Camarena is so experienced and confident, he's not held back by his ego in the pursuit of great tequila. His distillery was already producing some of the regions finest distillate, so why go and change the recipe? Simply put, there are new frontiers to concur. Fermenting in wood, the most traditional and expensive, offers huge hurdles and costs, but it also has the capability to add incredible depth and richness. That is exactly what they've achieved with this exceptional limited release product. Bottled at higher proof and without any additives, G4 achieves a new level of complexity that very few other producers can match, even among the pantheon of greats. The rich powerful aromas of tropical fruit and sweet earthy herbs contrast and impeccable sense of tension on the palate which keeps the vibrant spirit from feeling overly weighty. If you're a diehard Fortaleza fan but are frustrated with the incredibly difficulty it takes to track down a bottle, you'll more than satiated with this stupendous expression. This is contender for the very best Blanco tequila available today, but these yearly releases go surprisingly quick. I'm stocking up for the coming warm months now.

This is a fascinating showcase of how graceful Santa Cruz Mountains Cabernet Sauvignon can age. Now 15 years old, this bottling still shows complex aromas of roasted strawberry, ashy wood, mashed olive, espresso bean and damp mushroom. The palate remains as fresh as many new Cabs, with polished tannins offering dark fruit, dried porcini and bittersweet cocoa flavors. *Editors' Choice* (MK)

Taittinger is based in Reims, where its historic chalk cellars lie beneath the site of the former Saint-Nicaise Abbey. This 2018 Brut is a vintage Champagne, identifying a single harvest year rather than the multiple harvests typically blended for non-vintage cuvées.

Kuju's inaugural single malt represents the realization of founder Shoji Utoda's ambition to make whisky in his native Oita Prefecture. A longtime whisky retailer who trained at Chichibu, Utoda helped finance the project through corporate bonds purchased by bartenders, liquor retailers, and other investors. When pandemic restrictions prevented Scottish engineers from installing the Forsyths equipment, local shochu equipment specialist Hirano Shoten completed the work using the manufacturer's plans and remote guidance. Distillation began in February 2021. The First is made entirely from unpeated malted barley and local underground spring water, with fermentation conducted over four days in Douglas fir washbacks to encourage lactic acid fermentation. Double distillation takes place in Forsyths copper pot stills fitted with straight heads and gently descending lyne arms, a configuration selected to produce Kuju's bold style of spirit. Matured for a minimum of three years in a combination of ex-bourbon and sherry casks, this limited release introduces the distillery's own single malt at its full cask strength of 58% ABV. All production, from milling through bottling, takes place at Kuju. Released without an age statement, The First is non-chill filtered and bottled without added coloring.

Soy sauce, olive brine, peat, honey, oloroso Sherry, brewer’s yeast, bread dough, barley malt and cigar smoke in the bouquet. The flavor that magically includes the innate intense peatiness of Islay malts and the masterly employment of oak barrels phase defines 'classy Islay.' Concludes sweetly, without sacrificing the tangy, astringent peatiness that is inherent. Gorgeous. *Best Buy* (PP)

A radically different wine from previous iterations of this cuvée, the 2024 Pinot Noir is effectively a "super cuvée" of all of Fogarty's estate parcels, as well as La Vida Bella, Deertheart and Mindego Ridge. Its character reflects its makeup throughout, effortlessly fusing a deep, brooding, dark-fruited core with floral overtones, hibiscus, crushed stones and alpine herbs. The palate is seamless, dense and muscular yet lifted by a beguiling elegance that flows through an intensely structured and saturated finish. This is already fantastic, but I wouldn't be surprised to see it bloom further after a few years in bottle; and I imagine it will age well into its second decade. 95+

A more deeply pitched nose displays a well-layered mix of both red and black pinot fruit along with notes of spice, violets and sandalwood. Here too the middle weight flavors possess a highly seductive texture thanks to the velvety mouth feel that continues onto the serious, firm and lingering finish. *Outstanding Top Value*

Cardrona Distillery produces The Reid in the Cardrona Valley between Wanaka and Queenstown on New Zealand’s South Island. Made from malted barley, this single malt vodka shares its core raw material with malt whisky while representing a different category of distilled spirit.

Kentucky straight bourbon is aged in new, charred oak barrels—a legal requirement that distinguishes bourbon from many other whiskey styles. Nashtucky’s 11-year-old release comes from a single barrel, #2458, rather than a blend of barrels, with an age statement reflecting at least 11 years of maturation.

Product details coming soon.

Aromas of black olives and rich dark cherries with brambly and meaty undertones. Fruity and juicy, with a solid fruit core on the mid-palate, which is fleshy, medium-bodied and nicely chewy. A dark, solid, fruity wine. (ZS)

New charred oak is a defining requirement of bourbon production, along with a grain recipe containing at least 51% corn. New Louisville’s “Summer Jam” is an eight-year-old Kentucky straight bourbon, with an age statement that refers to the youngest whiskey in the bottle.

Semillon (83%), Sauvignon Blanc (17%) from vineyards in Coombsville and Oak Knoll farmed and hand-selected specifically for the production of Dolce.

Penfolds nailed the great vintage, making a wine that is perfect in every way. The blend of 97% shiraz and 3% cabernet sauvignon comes from the Barossa Valley, McLaren Vale, Clare Valley and Magill Estate in Adelaide, in that order, and as usual spent 18 months in new American hogsheads. Its detail is superb, with light and shade allowing blackberry and plum fruit pride of place, but there's also flashes of spice and licorice. It's as mouthwatering with the last taste as the first, and 7.3g/l of acidity leaves the mouth fresh.

Violet-like florals and moist, fresh-tilled, earthy aromas with blueberries, gun flint, blood oranges and intense red berries. The palate has sturdy tannins that hold sway from start to finish in assertive, lip-smacking style and carry ripe red plums and cherries long on the finish. Drink or hold.

Smoky, floral and fabulous. Violet-edged, this stands out over the 1982 for its complexity of aromatics and flavours. Brambled blackberry notes meld with soft leather and liquorice, all perfectly finessed. Harvest 28 September until 13 October, around one week later than the 1982. A touch of Petit Verdot finishes up the blend. Peter Sichel, who was making the wine at the time, was convinced straight after harvest that the 1982 was better than the 1983. 'He was right,' says Thomas Duroux today. Certainly sugar levels were a touch higher than the previous year, and the fruit character generous from the earliest years. (JA)

Dark earth funk offers a decadent touch to the mossy, lightly balsamic aromas of apple pith, mushrooms and wild berries. There is a very good mid-palate and fine tannins. Juicy, tense and silky. (ZS)

The famous Solist series has become incredibly hard to find in the US over the last few years. This cask strength single barrel is dark and brooding with a massive cask strength. *****DUE TO TRADEMARK ISSUES KAVALAN SINGLE BARRELS DO NOT INCLUDE THE SOLIST NAME IN THE US, BUT THE QUALITY OF THE PRODUCT IS IDENTICAL TO THOSE UNDER THE SOLIST LABEL****

From Alto Adige’s celebrated biodynamic producer, the 2024 Alois Lageder Vernatsch is a benchmark for this elegant, light-bodied alpine red. The nose is wonderfully pure and aromatic, with delicate notes of wild strawberry, red cherry, and rose petal, accented by a hint of white pepper and alpine herbs. On the palate, it’s light-bodied and graceful, with silky, gentle tannins and a vibrant, mouthwatering acidity that makes it incredibly refreshing. The finish is clean, zesty, and savory. A perfect, versatile red best served with a slight chill.

Felipe Camarena honors his roots with the G4 Blanco Clásico, a limited throwback release that nods to the earliest days of the brand. This vintage-inspired bottling combines 90 percent of G4’s signature Blanco with 10 percent fiber-fermented tequila, adding an extra layer of complexity and authenticity. The agave used for this release comes from fully mature, 8-year-old Blue Weber plants, bringing a level of sweetness and depth that recalls the sought-after “XM” edition. Everything about this tequila reflects Camarena’s uncompromising standards. It is crafted at El Pandillo using stone ovens, mechanical tahona extraction, a 50-50 mix of spring and rainwater, open-air fermentation, and double distillation in copper pot stills. The small addition of fiber-fermented juice contributes vegetal tones, savory depth, and textural nuance to an already polished base. The bottle features a faithful reprint of G4’s original 2012 label, marking a return to tradition and a celebration of four generations of agave mastery. With only 2,016 cases produced, it is both a collectible and a standout sipper. Whether enjoyed neat or in an elevated cocktail, this release reaffirms G4’s place among Mexico’s finest artisanal tequilas.