Juicy, mixed-berry fruit, vanilla, and sweet oak spices make up the aromatic profile of this medium-bodied Malbec. Soft and supple tannins are joined by gentle acidity for a sweet-spiced, easy-drinking version of Malbec. 14.9% abv. Founded in 2012 by Scott and Joan Dahmer, Aridus (from the Latin word for “dry” — pronounced AIR-ih-duhs) is rooted in southeastern Arizona’s rugged, high-desert terroir.
This is fabulous, fresh, acid-driven, and quite lovely, with absolutely sumptuous red currant and red berry fruit, beautiful sweet spices, and mineral-rich, ultra-fine tannins that are tobacco-spiced, finishing with white pepper nuances and expressive earthy richness. The winemaker and owner, Nadia Curto, is the niece of Elio Altare. Imported by T. Edward Wines & Spirits.
The winemaker and owner, Nadia Curto, is the niece of Elio Altare. The vines for this Barolo are growing in La Morra on a sloping site of limestone layers, next to the Elio Altare estate. 100% Nebbiolo farmed organically, it yields an incredibly savory profile, leading with red berry fruit nuanced by leather and tobacco, black olive, and loamy earth. The tannins are iron-rich, firm, scented with dried rose petals, and there’s welcoming saline acidity on the lasting mineral-scented finish. Imported by T. Edward Wines & Spirits.
This is wonderful, crisp, vibrant, and energetic with flinty mineral notes, citrus and orchard fruit, bright, vivid, and zesty acid freshness, lean and focused with slivered almond nuances on the bright, fine-boned acidity, wet stone minerality with a hint of tangerine oil that layers in nuance and richness, balancing out the bracing tension of the wine. Fermented with a pied de cuve of native yeasts, the 40-year-old vines are rooted in Marl sandstone and schist. Imported by T. Edward Wines & Spirits.
This is a medium-to-full-bodied white with a bit more richness of lemon and lemon-oil fruit, apple and pear, mineral accents, and slivered almonds, with flinty minerals and mouthwatering, crisp acid tension. Fermented with a pied de cuve of native yeasts, and the 45-year-old vines are rooted in Marl sandstone and schist. Aged 12 months in used Burgundy barrels and 12 months in stainless steel. Imported by T. Edward Wines & Spirits.
A riveting expression of Chardonnay that is so fresh, so bright, and so focused, even with good mid-palate richness of lemon-lime and apricot fruit notes, candied green apple, and slivered almonds with smoky mineral nuances through the bright, crisp, and mouthwatering finish. Fermented with a pied de cuve of native yeasts, and the 25-year-old vines are rooted in Marl sandstone and schist. Aged 12 months in used Burgundy barrels and 12 months in stainless steel. Imported by T. Edward Wines & Spirits.
Full-bodied, robust, with rich, ripe dark fresh and dried fruits redolent of strawberry and cherry, and plum, bold oak spices, dark chocolate notes, spearmint and black licorice with crushed slate and graphite mineral notes. Long, layered, succulent, and well-endowed.
Totally alluring, bursting with classic Syrah notes of ripe red berry fruits, white pepper, ultra-perfumed violets, and grapefruit zest. Explosively bright on the palate, with excellent fruit weight, a kind of slick tangerine oil character, supple, velvety tannins, and tangy blood orange acidity on the mineral-scented finish. 100% Syrah sourced from 50 micro-parcels. Hand-harvested, fermented in concrete eggs, aged 12 months in used oak and concrete. Imported by T. Edward Wines & Spirits.