New Customers Save $30 off $100+* with code OCTNEW30
New Customers Save $30* with code OCTNEW30
*New customers only. Order must be placed by 10/31/2017. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, or StewardShip membership fees. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Domaine La Bouissiere Gigondas La Font de Tonin 2006
"Opaque ruby. Compellingly perfumed nose offers suave cassis, licorice and baking spice aromas. Elegant, medium-bodied and sweet, offering fresh dark fruit preserve flavors, velvety tannins and slow-mounting tanginess. This boasts almost shocking energy and cut compared to what I got from the nose. An excellent showing today."
-International Wine Cellar 91-94
This is mountain terroir, with cooler weather and demanding soils, a mix of limestone and clay. The family's Grenache, Syrah and Mourvèdre vines are mostly older (between 30 and 50 years) and are very low yielding. Because of the ideal conditions here, Thierry Faravel explained that they are the last domaine in Gigondas almost every vintage to start the harvest—the combination of exposure and altitude allows grapes to ripen slowly and evenly. What this means for the wine is more elegance and freshness, which is certainly what you'll discover in every one of the Faravels' unique mountain cuvées.
Thierry and Gilles grew up in Gigondas and learned much from their winemaking father, Antonin, who Thierry described as a “weekend winemaker.” While he worked at another domaine, Antonin would tend his family plots only on the weekends when he had free time. For almost two decades the family sold their fruit from these mountain plots, until they decided in 1979 to start bottling wines themselves.
Today, the Faravels are considered one of the leading artisan winemakers in Gigondas, if not in the whole southern Rhône valley. Since the late 80s, the family has been dedicated to organic farming, using organic fertilizers and as little sulfates as possible in their wines. “You have to respect the wine,” says Thierry, and this shows: harvest is always by hand, and wines are never pumped but led from tank to barrel via gravity. Vinification is always as natural as possible, each vintage dictating how the brothers handle each varietal through fermentation and aging. Wines are seldom fined or filtered—to quote Stephen Tanzer's International Wine Cellar, these wines are "vibrant" and utterly alive. Domaine la Bouïssiere wines, with their rich complexity and stunning freshness, definitely deserve serious real-estate in any serious cellar—10, 15 years is the norm for these impressive, long-lived cuvées.
North Berkeley Imports
The Napa Valley and Cabernet Sauvignon are so intrinsically linked that it is difficult to discuss one without thinking of the other. Although Cabernet has many important outposts throughout the wine world, nowhere else has it achieved such success (and, at the highest end, commanded such lofty prices) than in Napa. Here, it is responsible for bold, opulent, and dark-fruited wines with grippy tannins and a healthy dose of alcohol. The best examples can age for decades. Each of Napa’s smaller sub-AVAs imparts a different character to Cabernet, such as Rutherford’s famous dust or Stags Leap District's tart cherry flavors.