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

Finish up those thanksgiving leftovers, friends. Waste not, want not!

Looking to impress your guests Thursday? Why not try one of these Palhete wines from @geracoesdatalha or @xxvi_talhas (and everyone loves rosé, right?!) Palhete is a Portugese-borne wine style where red and white grapes are picked and fermented together. The grapes here are harvested and remain on their skins in clay vessels called Talha (aka Amphora.) The tradition has been in these parts since the Romans, some 2000 years ago, brought this winemaking technology to these lands. Since then, not a lot has changed. These two wines are a delightful tribute to the ancient winemaking traditions of Alentejo, Portugal. These light red/rose wines are crafted with a blend of both white and black grapes. They embody the spirit of the region’s rich viticultural heritage. With an aging period in traditional clay amphorae, these wines showcase the unique flavors and aromas that define the Palhete style.

Easy Sunday sipping with @littlecityvermouth

Office tested and approved for your Thanksgiving meal 🥘

#Repost @_andrew.pierce_ with @use.repost ・・・ COMMENT - YOLA - to RSVP and get a special little treat when you arrive! That’s right! Your favorite Power Ranger @anfemu will be in town next week! We’ll be taking over @midnight_eaves in Bow Market for the evening. There Will Be - Delicious Cocktails. Good Music (including songs to ride horses to). Many Thanks to all who attend. There May Be - Food. There Won’t Be - Bad Vibes.

Recycling an old post (so disregard the vintages if you’re that much of an eagle eye…) but the sentiment, and selection, is still the same. We’ve got most of your cru’s covered with these 4 fantastic producers. Check them out…year after year these winemakers put out solid offerings at a great price point. @yohan_lardy @domainedecolette @manufellot #lucienlardy ・・・ Beaujo crew all in attendance! Who’s coming to your Turkey dinner 🦃 #beaujolaisfordays #yohanlardy #lucienlardy #domainedecolette #emmanuelfellot #beaujolais #thegangsallhere #turkeydaywines #thanksgiving #wine #frenchwine #beaujolais

The Force is with us (?) WEDNESDAY Nov 13th 🥃 #Repost @_andrew.pierce_ with @use.repost ・・・ Who needs some whisky real bad??? Come by @remnantbrewing SATELLITE (877 Cambridge St.) this Wednesday Night (11/13) for some Water of Life! I’ll be making highballs & pouring... A very 🍒 bottling from @matchbookdistilling An all 🌽 offering from @songcaidistillery And a 🌾 whisky from @destileriasacha

Something super special this way comes 🍷 (apologies for the long post. You can tldr this under - excellent, historic Oregon winery drops new 90+ point releases you need to try this holiday season...and NOT JUST PINOT NOIR) Every year about this time, all the wine companies come out with their special holiday picks and whatnot - as it’s nice to trot out the good stuff for family and friends during the festive seasons. So, today - under that guise (and the fact some just landed a few weeks ago, what luck!) - we present the Eyrie Vineyards. Eyrie Founder David Lett was convinced that the climate of the Willamette Valley was potentially perfect for growing Pinot noir. In 1965, at the tender age of 24, with a degree in viticulture, another in philosophy, and eight months of intensive research in European wine regions behind him, David Lett headed for Oregon. He left California with little more than 3000 grape cuttings and a firm conviction that Oregon’s Willamette Valley would be the best home for Pinot noir and Chardonnay outside of Burgundy. Flash forward 60 (!) years later - hindsight shows us that Letts’ choices were remarkable. Today the Dundee Hills are the Willamette Valley’s most densely-planted, highest-value grape ground, and Pinot noir is Oregon’s leading variety. David’s convictions were borne out in the perfect combination of climate and soil for Burgundian varieties. Presently, David’s son Jason has spearheaded the operation since 2005. All five of the estate’s vineyards are certified organic, and their winemaking leans on the same “gentle touch” as they take in their vineyard management. This means minimal racking, extended lees contact, complete and spontaneous malolactic fermentation, no fining, and minimal filtration. This gentle treatment creates wines that are both approachable when young, and legendary for their ability to further unfold with age in the cellar – often for decades. What we have here today is half a centuries worth of tried and true wine making. Each vintage the Eyrie releases garners the top press and ratings, and this years bottlings provide more of the same. (Tasting notes & ratings continued in the comments ⬇️⬇️⬇️ 😬 )

Nothing spooky here! Just a trio of new wines from the Dao! Say hello to the wines of Antonio Madeira - Tinto, Vinhas Velhas, and the Ainda Palhete. Praised as a rising star and the leader of the natural wine movement in the Dao, we’re happy to welcome Antonio Madeira and his wines to our portfolio. There is much potential and greatness in this amazing terroir and this talented and groundbreaking grower – and we can’t wait to see where it goes! Born and raised in Paris, Antonio grew up in France and, returned regularly to their home in the Dao after the brutal Salazar regime ended. While growing up in Paris, Antonio became fascinated by the top wines of France and the burgeoning Natural Wine movement. He began to think that his home in the Dão could be a great candidate for making top natural wines with tremendous elegance and class due to the granitic soils, high elevations, and old vines of the region. In 2010, Antonio began to make wine in the Serra da Estrela sub-region of the Dão and in particular near the village of Santa Marinha. Over time, Antonio has assembled an estate of 8 Hectares with 20 separate plots of vines in 6 different villages within the Serra da Estrela sub-region of the Dão. Of these 8ha, he owns 6ha outright, but also rents a total of 2ha where he oversees all the farming. In total, his parcels contain over 45 different indigenous varieties. He works all his parcels biodynamically and plows his vineyards with horses. This hands-on work is labor-intensive, and he employs 6 people full-time to help him work the vines. In the cellar, all vinifications use natural yeasts and all have minimal sulfur additions at bottling,

Main event. Featuring spoon roast and @domainemuzard Santenay Vieilles Vignes 2018

Roast beef prep requires a cool glass of @illahevineyards Rosé

We get reminded almost every year that New England is just *different* when it comes to the seasons. This present “re-summering” requires you go grab a bottle and enjoy the last bits of hot(ish) weather out on the deck. Might we suggest a bottle of Pinot today? The @bellepente Willamette Valley Pinot is a fresh, vibrant young red reflective of the stellar growing season and a return to a classic, cool Willamette Valley vintage after 5 hot years. With bright fruit and great underlying structure and “old world” in style, it has a healthy dose of barrels that would normally be in higher level wines. As usual, a “simple” Willamette Valley bottling that delivers quality and value far exceeding its humble price (and the present weather)