New Customers Save $20 off $100+* with code AUGUSTNEW
New Customers Save $20* with code AUGUSTNEW
*For new customers only. Order must be placed by 8/31/2017. The $20 discount is given for a single order of $100 or more excluding shipping and tax. Some exclusions may apply. Promotion code does not apply to certain Champagne brands, Riedel glassware, gift certificates, fine and rare wine and all bottles 3.0 liters or larger. Promotion does not apply to corporate orders. No other promotion codes, coupon codes or corporate discounts may be applied to order. Not valid on Bordeaux Futures.
The Brut Non Vintage blend is traditionally composed from about 30 to 35 still base wines, drawn from different vineyard sites, grape varieties and vintage years. It usually contains wines of at least two vintages, often three or four. Reserve wines compose between 20-30% of the traditional blend. The Brut NV is never sold until the youngest component is at least three years old, which gives it more character and body.
Pale gold with a very fine bead; flowery, delicately toasty aroma with fruit and complexity; creamy, beautifully balanced with a dry, harmonious finish.
An elegant Champagne, with a smoky, minerally underpinning and subtle flavors of poached pear, toast, candied lemon zest and ginger riding the finely detailed bead. Harmonious, and hard to stop sipping. Drink now through 2020. 10,000 cases imported.
A great disgorgement of Pol Roger’s basic Brut, a blend that includes 25 percent reserve wines, this is a gracious, red-fruited Champagne. Though the wines go through malolactic, this emphasizes freshness, with a tingle of ginger and mineral acidity lifting the flavors in the finish.
Straw yellow and with a golden hue in color, the Pol Roger NV Réserve Brut displays a brilliant, perfectly ripe but also fresh, highly elegant and refined fruit aroma on the nose; think of cooked pip fruits like pears and apples, but also quince-confiture and yellow stone fruits, such as apricots and peaches intermixed with vanilla, brioche (pain aux raisins), some nutty flavors and also some white floral notes. On the palate, this medium-bodied Brut is as round (if not pretty sweet) and fruit-driven as it is delicate, pure and very elegant. The mousse is deliciously fine and leads this charming and perfectly balanced fizz to a long, aromatic, stunningly dry and slightly mineral, impressively long finish. This is extremely well done Champagne from equal parts of Pinot Noir, Meunier and Chardonnay sourced in 30 different crus. This Réserve includes 25% of reserve wines and was dosed with nine grams per liter.
A complex, reliable Champagne that would show well in all occasions thanks to its freshness and class. Drawing on all three grapes (chardonnay, pinot noir and pinot meunier), this has a complex grilled-nut and autolysis character overlayed across red berries and citrus fruits. Definitely a lot of reserve wine character here. The palate delivers lemons, grapefruit, peaches and mangoes in a refreshingly pure, fleshy style. The bright acidity, handy balance and tannins smoothly frame the finish.
This is a well-balanced, ripe wine in the producer's rich house style. A brighter, more mineral crispness and acidity also come through strongly in this bottling. The aftertaste brings together a mineral texture and full yellow and apple fruits.
An underrated country gaining appreciation for superior wines made from indigenous varieties...
An underrated country gaining appreciation for superior wines made from indigenous varieties, Austria should be on the radar of anyone who loves bright, elegant wines. These food-friendly, cool-climate reds and whites are quintessentially European in style with racy acidity, moderate alcohol, and tart, fresh fruit flavors. After recovering from serious vineyard decimation during First and Second World Wars, the Austrian wine industry succumbed to an unfortunate scandal in 1985 when a small group of deceitful winemakers were discovered to have been lacing dessert wines with diethylene glycol to mimic the textural effects of botrytis. The country’s credibility as a wine region took a serious hit, and in order to rebuild trust, strict regulations for quality standards were put into place. Today, Austrian wines are prized for their near-uniform dedication to excellence, and it is now difficult to find a bad bottle.
Rather than joining in on the worldwide trend to plant international varieties, Austria has chosen to stake its reputation mainly on its native grapes. Grüner Veltliner, known for its racy acidity and vegetal and peppery aromatics, is the most important, comprising nearly a third of Austrian wines. Riesling in Austria is high in quality but not quantity, planted on less than 5% of the country’s vineyard land. Unlike their German counterparts, Austrian Rieslings are almost always dry, with higher alcohol, slightly lower acidity, and flavors that lean more toward the citrus end of the fruit spectrum. Field blends of these two grapes along with Pinot Blanc and other white varieties known as Gemischter Satz are popular for daily consumption in Vienna. Red wines include light, tart-fruited Zweigelt, juicy and spicy Blaufränkisch, and Pinot-Noir-like Saint Laurent.
Difficult to pronounce yet delightfully easy to drink...
Difficult to pronounce yet delightfully easy to drink, Grüner Veltliner is indigenous to Austria, where it has long maintained its status as the nation’s most important white grape. It became trendy among America’s wine elite in the mid-twenty first century, and has since proven itself to be more than just a fad, becoming a mainstay on the shelves of wine shops and the pages of restaurant wine lists for those who enjoy a crisp and refreshing yet serious white wine. Grüner Veltliner performs well in cool climates, and is gaining ground in chillier pockets of California and New York’s Finger Lakes.
In the Glass
Crisp and refreshing with plenty of lively acidity, Grüner Veltliner is marked by telltale notes of white pepper and a slight vegetal quality reminiscent of green beans, as well as a streak of minerality. When less ripe, it leans toward the lemon/lime end of the fruit spectrum, while additional hangtime at harvest can lend notes of pink grapefruit and even stone fruit. A hint of spritz on the palate is not unusual.
Grüner Veltliner is a wonderfully versatile wine—it can pair with just about any lighter fare, from seafood to poultry to complex salads. It even works with spicy foods, and can be a classic pairing with Asian dishes.
When it comes to foods that are notoriously difficult to pair, Grüner Veltliner has been known to step in and save the day. The sulfur compounds naturally present in asparagus can imbue a wine with a highly unpleasant metallic taste, while artichokes’ cynarin compound typically cause the taste of a wine to turn unpalatably sweet. Grüner Veltliner not only manages to avoid these issues, but actually serves to complement these foods with its sharp, pungent, vegetal flavors.