Purveyor of wines, ciders and spirits with a sense
of place

Weekends were made for shellfish and shardonaaayyyy! We cracked open this Chard from @claudiacigliuti over the weekend and paired it with a classic lobster roll and some fried oysters. In its inaugural vintage (and a stunning effort at that...) All we can say is Delicious. Always organic - the Cigliuti family puts farming first, but also has a keen eye turned towards the future of the vineyards and winemaking. Planted in a tiny, southeast facing plot next to their Barbera vineyard in Serraboella, grapes are hand harvested and pressed into tank for 15 days, and transferred into to tonnueaux where it rests for 18 months (with battonage) before bottling and release. We were lucky to grab a couple of cases upon release, and we’re looking forward to future vintages! Grab some while you can ⭐️ #chardonnay #italianwine #barbaresco #cigliuti #classicpairings #wine #whitewine #instawine #winestagram #newenglandstyledinnah #shardonnay #drinkthisnow #newwine #new

Weekend kickoff with C Cassis spitz!

Have you tried Lemoss yet? 🥂 #Repost @cadirajo.wines with @use.repost ・・・ Our Lemoss is a semi sparkling wine made with 100% Glera grapes. Il nostro Lemoss è un vino frizzante prodotto con uve 100% Glera. #tradizioneitaliana #winepassion #italiantradition #winework #vino #winetips #wineandfood #winetasting

#Repost @bravabarlenox with @use.repost ・・・ Still a a couple seats left for the wine dinner! Call 413 637 9171 and leave a message, or email bravalenox@gmail.com

About Sunday…. Still dreaming about that #carrotcake and #finedebourgogne from @maison_jacoulot Special appearance by @ovumwines off the Grid Riesling and some #enosvineyards Bench Pinot Noir

Not to perpetuate old tropes - but it’s almost Easter…so let’s break out that Riesling suggestion! We’re enjoying this Merk Riesling Kabinett. Young and tangy, with notes of green apple, peach, and grapefruit. Perfect for that #easterham 🍖 The Merk estate is situated in the Pfalz, and is family owned by Rita and Walter Merk, and operated by sons Jochen and Gerrit. Converted to Organic farming and production by Walter in 1990, he is a member of the German Association of organic products called BIIOLAND. #germanwine #wine #riesling #notsweetbutfruity #dryriesling #whitewine #easterwine #drinkthis #tasty

Western MA peeps - come discover the wine of Portugal with special guest @ozwineco - brought to you by @bravabarlenox and @spiritedjimnejaime #Repost @bravabarlenox with @use.repost ・・・ Book your seats now for our next Wine Dinner on April 11th! Call 413 637 9171 or email bravalenox@gmail.com

How about a pair of Cab Franc’s for your Monday pick-me-up… From Mathieu Vallée of Château Yvonne - one of the top producers in Saumur. The domaine is composed of 3 hectares of Chenin Blanc and 8 hectares of Cabernet Franc, spread out over 28 small plots in three villages. The vineyards have been farmed organically since 1997 and biodynamically since 2012. Yvonne’s production remains extremely low, averaging only 2000cs annually. All vineyard work is done manually, and Mathieu makes the wines with as little manipulation as possible: native yeast fermentation, no additions other than minimal SO2 before bottling, slow malolactic fermentation, minimal racking, and no fining or filtering. The dominant soils here are limestone and tuffeau stone but outcroppings of gravel and sandy clay give completely different expressions of Cabernet Franc and Chenin Blanc. — Saumur Rouge - the original red wine produced at the domaine from the exceptional terroir around Parnay known as La Côte.” It’s one of the finest Cabernet Francs from the Loire, and has the seemingly indefinite ageing potential of all truly great wines. Certainly enjoyable on release, but it will surely benefit from 3-5 years in the cellar, and continue to improve for many more. La Folie Full of finesse and freshness, La Folie has aromas of black fruits and a fleshy mouth with silky tannins and flavours of strawberry, raspberry and cherry. Grapes are sourced from over seven different parcels located in the commune of Champigny (one of which is called La Folie). Vallée has mastered this wine, and it has now outgrown the “little brother” status of the Yvonne Rouge to become a magestic wine in its own right. Perhaps even more than the Yvonne Rouge, La Folie greatly benefits for a few years in bottle to round out the striking tannis from the colder terroir of Champigny. #frenchwine #cabernetfranc #saumur #loirevalley #redwine #organicwine #biodynamicwine #wine #drinkthis #smallproductionwine #greatwine #instawine #winestagram

A big THANK YOU to the man himself - @giustoocchipinti and @michele_xx_vella from @aziendaagricolacos for taking the time with us here in the office today, and with all of our customers yesterday at @facciaboston for his excellent master class on everything COS. 👏🏼👏🏼👏🏼 We truly appreciate the wonderful visit 🍷🍷🍷

Sample the whole lineup tomorrow (3.22) at @winepressfenway #Repost @winepressfenway with @use.repost ・・・ Join us tomorrow 3/22 for a special tasting with @songcaidistillery 🇻🇳✨ We’re pouring all three of their lovely gins in addition to KHÀ, their umami-driven rice wine, and the Mẩy Amaro Bitters. 😎 • Sông Cái was founded by Daniel Nguyễn in 2018. After studying ethnobotany in the US he returned to Viêt Nam where he participated deeply in the everyday life of the local mountain communities he was living with in the Highlands of Northern Việt Nam. He studied the forest focusing on the medicinal plants, fruits, roots and barks used by the Red Dzao, H’Mong and Nùng communities for generations. • Sông Cái KHÀ✨ An 18-month old rượu cái, or Vietnamese rice wine. Made entirely from glutinous rice fermented with microbials (yeast, fungi, bacteria). Distinguished by tart complex acidity and layered umami and nuttiness. •
Sông Cái Mẩy Amaro Bitters✨ Mẩy Amaro Bitters is a collaborative project between Sông Cái Distillery and Lý Lở Mẩy, (Cô Chạn) a Red Dao medicine woman from Tả Phin, Lào Cai. - The Red Dao are renown for their deep expertise in medicine and medicinal botany. Địa Tiu historically has been used as an herbal medicinal tincture/liqueur to treat muscle aches and digestive issues. Infamous to the recipe is the use of poppy, the same flower used to make opium. The recipe historically uses over a dozen variety of wild forest botanicals, from roots, bark, to leaves, and dried seeds, all selected for medicinal qualities. • #winepress #sôngcái #tasting #vietnamese #spirits

While we’re waiting for March to exit like a lamb…why not take the chill out of those bones with a little pour of the @spiritiartigiani Amaro Dolomiti? Produced from 30 botanical herbs, featuring mountain pine, rosemary, gentian, dandelion, and arnica among others. It’s like a forest bath for your mouth - a lovely way to end the day 🌲🌲🌲🌲🌲