{"title":"Weekly Featured Wines","description":"","products":[{"product_id":"oddero-barolo-convento-piedmont-italy-2018-copy","title":"Oddero, Barolo, 'Convento', Piedmont, Italy 2019","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSome vintages announce themselves quietly—2019 in Barolo is not one of them. From the moment these wines began to show, it was clear: balance, structure, and purity all lining up in a way that doesn’t happen often. And in La Morra—the most perfumed hill in the appellation—2019 is already delivering something special. Which makes this bottle feel almost surreal. A traditionally made Barolo from one of Piedmont’s foundational families, from a benchmark vintage, sitting at $54? That still forces you to pause. Figli Luigi Oddero carries one of the great lineages in Barolo, roots in La Morra dating back to the 1700s, first Barolo bottled in 1878. This is serious pedigree—now backed by one of the most compelling vintages of the last decade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBarolo is a sea of hills—rolling, ribbed, and folded like an old leather map—where the light shifts by the minute and every ridge speaks its own dialect of Nebbiolo. In La Morra, everything lifts—aromatics soar, tannins turn fine and silky, the wines move with a kind of quiet energy. Just a few kilometers away, Monforte digs deep and Serralunga tightens its grip, but here it’s all about perfume and finesse. Santa Maria di La Morra, where the Oddero family has long been rooted, sits right in the heart of this expression—calcareous marl, gentle exposures, vineyards that consistently deliver elegance over sheer power. The Odderos were here long before Barolo was a global name, farming these slopes in the 1700s, and by the early 1900s were among the first to bottle estate wines. Their approach—long macerations, slow fermentations, aging in large Slavonian botti—remains a blueprint for traditional Barolo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWithin that lineage sits “Convento,” a wine that only recently stepped into the light. For generations, fruit from these parcels was sold off quietly in bulk. Then came the shift: Oddero began vinifying and bottling it themselves, applying the same farming, the same cellar work, the same discipline that defines the estate. In a vintage like 2019, that decision looks even more significant. You’re getting the clarity and structure of the year layered over La Morra’s natural perfume—something that, even at $54, still punches far above its weight in today’s Barolo landscape.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the glass, it’s everything you want from La Morra in a great year: lifted rose petal, red cherry, crushed raspberry, orange peel, wild herbs, and that subtle earth note that keeps it grounded. The palate is precise and energetic, medium-bodied with fine, chalky tannins and a long, mineral-driven finish. There’s approachability here already, but the structure is real—this will evolve beautifully over the next 10–15 years. Decant for 45 minutes if you’re opening now and serve at 55–60°F in Burgundy stems. Tajarin with butter and sage, braised meats, roasted lamb, porcini risotto—this is exactly where it belongs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Elevage","offers":[{"title":"750ml","offer_id":46644436009116,"sku":"CAUB2604-ODDER19CONV-750","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6937\/2572\/files\/2018FigliLuigiOdderoBaroloConvento_WEBA.png?v=1765571315"},{"product_id":"rocca-di-montegrossi-chianti-classico-tuscany-italy-2023","title":"Rocca di Montegrossi, Chianti Classico, Tuscany, Italy 2023","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChianti Classico is one of the truly great wines of Italy—full stop. At its best, it belongs in the conversation with the great reds of the world. The trick is knowing where to look: Greve, Radda, Castellina, Gaiole, Panzano—these are the villages that matter, the places where Sangiovese finds real shape, perfume, tension, and detail. When the farming is right, when harvest is timed correctly, when élevage is handled with restraint and intelligence, you can get something outrageous for money that feels almost absurd once the bottle is open. That is exactly what is happening here. Rocca di Montegrossi’s 2023 Chianti Classico is light garnet in the glass, intensely aromatic, full of the wild red-fruited, floral, savory perfume that makes Sangiovese one of the greatest grapes on earth, then backed by tannins that are firm but refined, not aggressive—just structured enough to make you want it at the table with people you love and food that matters. This is the kind of bottle that reminds you why Chianti Classico is eternal. Do not miss this if you love Italy. And if somehow you don’t like it, I’ll come drink it myself and replace it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTuscany is one of the great wine landscapes on earth, a place where viticulture runs back through the Etruscans, through the Middle Ages, through noble families, monasteries, and farming traditions that shaped Italy long before modern appellation law existed. Today the region is home to some of the country’s most famous names—Brunello di Montalcino, Vino Nobile di Montepulciano, Bolgheri, Vernaccia di San Gimignano, Carmignano, and, of course, Chianti. But Chianti and Chianti Classico are not the same thing, and that distinction matters. Chianti is the broader denomination spread across a much larger area, while Chianti Classico is the historic original core between Florence and Siena, the zone where the wine earned its reputation in the first place. These are the older, more pedigreed hills, and within Chianti Classico the top communes—especially Gaiole, Radda, Castellina, Greve, and Panzano—tend to deliver the most distinctive and compelling wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRocca di Montegrossi has the kind of history you simply cannot manufacture. The estate belongs to Marco Ricasoli-Firidolfi, a direct descendant of Bettino Ricasoli, the man who defined the original formula for Chianti Classico in the 19th century. The family’s roots in this part of Tuscany stretch back centuries, tied to the fortress of Montegrossi and the broader Ricasoli legacy in the region. Today, the estate farms organically, with a deep respect for tradition and site expression, focusing on high-elevation vineyards in Monti in Chianti, a distinct micro-zone within Gaiole. Here, the vineyards sit between roughly 1,050 and 1,500 feet above sea level, planted primarily to Sangiovese on stony, calcareous soils rich in alberese and galestro, which give the wines their lift, structure, and mineral edge. The 2023 Chianti Classico is composed of 92% Sangiovese, 4% Canaiolo, and 4% Colorino. Fermentation is carried out with indigenous yeasts in cement, followed by aging in a combination of cement and large traditional oak casks, preserving purity while allowing the wine to develop texture and depth without heavy oak influence. Everything here is done with restraint and intention—this is classic, site-driven Chianti Classico.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the glass, this is everything you want from great young Chianti Classico: tart cherry, red plum skin, dried rose, a touch of spice, and that savory, stony character that keeps it grounded. There’s freshness and energy, but also enough grip to make it serious at the table. Serve it around 58–60°F, give it a quick decant if you want it to open up, and pair it with real Tuscan food—bistecca alla Fiorentina, pappardelle with wild boar ragù, grilled sausages, porcini risotto, or a simple spread of pecorino, salumi, and good olive oil with crusty bread. This is table wine in the highest sense—made for food, made for people, made for nights that go long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"North Berkeley","offers":[{"title":"750ml","offer_id":46656427262108,"sku":"CAUB2604-ROCCA23CHI-760","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6937\/2572\/files\/RoccadiMontegrossiChiantiClassicoItaly2023_web.png?v=1775755649"},{"product_id":"domaine-sauvete-les-gravouilles-rouge-val-de-loire-touraine-france-2023","title":"Domaine Sauvete, Les Gravouilles Rouge, Val de Loire, Touraine, France 2023","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThere are wines you stumble into that remind you just how deep the Loire Valley runs—and this is one of them. The Loire isn’t just great, it’s wildly complex: ancient seabeds, flint, limestone, clay, all stitched together across hundreds of miles into one of the most geologically diverse wine regions on earth. When you find the right site, the right farming, and the right hands, you get wines like this—pure, energetic, and completely dialed-in. Domaine Sauvète’s “Les Gravouilles” is exactly that kind of discovery. From stony, flint-laced soils along the Cher River, it delivers everything Gamay should be: vibrant, juicy, lifted, but with a mineral spine that keeps it honest. At just over $20, this is the kind of bottle that makes you stop and rethink what great everyday wine can be.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEast of Tours, the Loire settles into something quieter, more understated—and in many ways, more honest. This is Touraine, a historic crossroads of French wine where vineyards have been cultivated since Roman times, and where the Loire River once served as the main commercial route moving barrels west toward the Atlantic. It’s a region built less on prestige and more on purpose—wines for the table, for daily life, for real drinking. The soils here tell the story: clay and limestone in parts, but along the Cher River you see more silex—flint-heavy, stony ground that retains heat and adds a subtle tension to the wines. This is where Gamay thrives in a different voice than Beaujolais—still juicy, still inviting, but edged with something a little more mineral, a little more savory.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDomaine Sauvète is one of the quiet leaders here. Founded in 1905 and now run by Mathilde Sauvète, this is a fourth-generation family estate based in Monthou-sur-Cher, farming roughly 40 acres with full organic certification and a strong push toward biodynamic practices. The vineyards sit on a south-facing plateau above the Cher, planted to older vines rooted in these flinty, siliceous soils. Farming is hands-on and thoughtful—low yields, careful canopy work, and a real emphasis on picking at the right moment to preserve both freshness and ripeness. In the cellar, the approach is classic Loire minimalism: native yeasts, gentle extraction, and for “Les Gravouilles,” a carbonic-style whole-cluster fermentation followed by aging in tank to lock in that pure, vibrant fruit. It’s 100% Gamay, made to reflect site first, variety second.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the glass, it hits that perfect balance between immediacy and detail. Bright ruby with a slight violet edge, the nose jumps with crushed raspberry, red cherry, and wild strawberry, layered with subtle spice, wild herbs, and a hint of forest floor. On the palate, it’s supple and energetic, with soft tannins and that subtle flinty edge that gives it shape and keeps everything honest. There’s real freshness here, a clean line that carries through the finish and pulls you right back in for another sip. Serve it just slightly chilled, around 55°F, in Burgundy stems. This is built for food—charcuterie, roast chicken, pork loin, even grilled salmon—but honestly, it’s just as good on its own. One of those bottles you open casually and suddenly realize it’s gone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sacred Thirst","offers":[{"title":"750ml","offer_id":46657423474844,"sku":"CAUB2604-DM23LOIRE-750","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6937\/2572\/files\/DomaineSauvete_Touraine_LesGravouillesRouge_LoireValley_France2023_web.png?v=1775847957"},{"product_id":"assidulous-2024-volkman-vineyard-santa-cauz","title":"Assidulous, Pinot Noir, Volkman Vineyard, Santa Cruz Mountais, California 2024","description":"\u003cp dir=\"ltr\"\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-47c40739-7fff-15a1-bbe4-d0abd8fb42ae\"\u003e\u003c\/b\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSome of the best Pinot Noir in the world comes from the Santa Cruz Mountains. It’s a place where cold redwood forests crash into the Pacific, where fog rolls in like clockwork, and where vineyards are carved into ridgelines that feel barely possible to farm. Tucked into these hills are tiny, singular sites—places that only the most focused, obsessive growers are willing to work—trying to coax something pure out of a raw, untamed landscape. That’s exactly what you get here. This is Pinot grown on the edge: lifted, perfumed, alive with energy, and shaped as much by the ocean air as by the soil beneath it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Santa Cruz Mountains begin just about 17 miles south of San Francisco and stretch down the spine of the Peninsula, a wild AVA defined not by a valley floor but by elevation, exposure, and proximity to the ocean. You move through pockets like Bonny Doon, where the vines sit out near the coast in sandy, wind-influenced sites, then inland toward Watsonville and over the ridge into the historic Mt. Eden corridor, where some of California’s most important Pinot Noir was first established. What makes this region so compelling is the constant push and pull—marine air, elevation, and forest all working together to slow ripening and preserve acidity, giving wines incredible clarity and finesse. And then there’s Volkmann Vineyard—perched just above the Santa Cruz Beach Boardwalk, close enough that you can feel the ocean’s presence, yet high enough to capture that mountain precision. It’s the kind of site that simply shouldn’t work as well as it does—but here, it absolutely does.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAssiduous is exactly the kind of project that belongs in a place like this. Founded by winemaker and farmer Keegan Mayo, it’s built around a simple but uncompromising philosophy: farm thoughtfully, work with intention, and interfere as little as possible in the cellar. Everything is organic, everything is site-driven, and everything is made with a light touch—unfined, unfiltered, and unadulterated, allowing each vineyard to speak clearly. These are small, focused bottlings from individual sites across the mountains, and Volkmann is one of the standouts—pure coastal Pinot, shaped by fog, forest, and ocean air.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the glass, this hits that perfect Santa Cruz balance between lift and depth. Bright ruby with a slight translucent edge, the nose opens with wild strawberry, red cherry, and crushed raspberry, layered with rose petal, coastal herbs, and a touch of forest floor. There’s a subtle saline note that keeps everything feeling fresh and alive. On the palate, it’s energetic and precise—fine tannins, vibrant acidity, and a clean, mineral-driven finish that lingers without weight. Serve it slightly cool, around 55°F, in Burgundy stems, and give it 20–30 minutes in the glass to open. This is built for food: roast chicken with herbs, grilled salmon, mushroom risotto, pork tenderloin, or a simple spread of charcuterie. It’s the kind of Pinot that disappears quickly—and the kind you’ll wish you had more of once it does.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cb id=\"docs-internal-guid-b70bb148-7fff-0e46-eaf7-c834e62baa9c\"\u003e\u003cb id=\"docs-internal-guid-b6b24277-7fff-ce6a-106d-95eeefa6bad6\"\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Elevage","offers":[{"title":"750ml","offer_id":46660563566748,"sku":"CAUB2604-ASSID24VOLK-2024","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6937\/2572\/files\/AssidulousVolkmanVineyardSantaCauzMountains2024-web.png?v=1776093149"},{"product_id":"domaine-vernay-viognier-le-pied-de-samson-france-2024","title":"Domaine Vernay, Viognier, Le Pied de Samson, France 2024","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStoried wine appellations redraw their boundaries more frequently than one might think. Often, this is done to increase production in order to meet growing demand (case in point, when Champagne dramatically increased its size in the run-up to Y2K). Still, there are other instances when a small slice of prime vineyard real estate is inexplicably \u003c\/span\u003e\u003cspan\u003eremoved\u003c\/span\u003e\u003cspan\u003e from an elite appellation. Such is the story of Rhône icon Vernay’s “Le Pied de Samson”. It’s difficult to dispute that Vernay is the Condrieu’s appellation royal family. For longer than I’ve been alive, the family’s Condrieu whites (which retail for upwards of $700 per bottle!) have been prized by sommeliers and collectors. The small, 900-foot elevation site that produces today’s wine was formerly Vernay’s crown jewel – its literal highest elevation vineyard in Condrieu, resting atop all their prized holdings. Still, in the late 1980’s, this small parcel was nonetheless written off the official Condrieu map. I can’t quite explain why that happened, but I assure you that this wine possesses all the power, grandeur, and aromatic fireworks that make Condrieu the Rhône valley’s most iconic 100% white wine appellation. It’s a truly stunning wine - and a dumbfounding value for $52.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eViticulture in Condrieu dates back to the Roman era, but the region nearly vanished in the mid-20th century, with only 14 hectares of Viognier vines remaining in 1982. The Vernay family is credited with driving a renaissance of quality in the village which spawned rapidly increasing prestige and demand in the 1990s through the present. While traditionally producing sweet or off-dry wines, contemporary Condrieu is renowned for producing dry, powerful, mouthfilling and seductively aromatic white wines exclusively from the Viognier grape. There are many skilled, historic families - Guigal, Cuilleron, Gangloff - working Condrieu’s steep, hillside vineyards, but none more singularly associated with Condrieu than Vernay.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChristine Vernay inherited control of the family estate in 1996. She is the beating heart of the Vernay estate, and very much drives the direction of the Condrieu appellation. With 30 years of leadership under her belt, Christine has recently welcomed her daughter, Emma, into the cellar and vines. It’s an exciting time for Vernay and Condrieu. The wines have never been better, and today’s Viognier “Le Pied de Samson” is an unusually fair priced opportunity to experience this appellation’s top talent!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the glass, the 2024 “Pied de Samson” shows a deep, luminous golden core with subtle green highlights at the rim. The nose is intense and highly aromatic, opening with wild honeysuckle, bergamot blossom, white peach, green melon and apricot. There’s exquisite tightrope balance balance here, but no shortage of Condrieu’s classic richness, viscotiy and stony\/white peppercorn  minerality. It finishes dry and extremely long, with a quiet whisper of fine French oak. This is remarkable wine, especially when paired alongside roast chicken and morels, butter poached lobster over sole with brown butter, or a well ripened wheel of Epoisses. Decant for an hour, let it breathe and serve at 52°F in a large Bordeaux glass.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"North Berkeley","offers":[{"title":"750ml","offer_id":46673839653020,"sku":"CAUB2604-VERN24SAMS-750","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6937\/2572\/files\/DomaineVernay_Viognier_LePieddeSamson_France2024-web.png?v=1776195808"},{"product_id":"palistorti-di-valgiano-2023-colline-lucchesi-tuscany","title":"Palistorti di Valgiano 2023 Colline Lucchesi Tuscany","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCentral and Southern appellations like Chianti Classico and Brunello di Montalcino tend to dominate the conversation surrounding Tuscany’s elite red wines. Still, in the last few years, I’ve personally become even more infatuated with a treasure trove of micro-production reds from small, organic, hand-farmed vineyards in \u003c\/span\u003e\u003cspan\u003enorthern\u003c\/span\u003e\u003cspan\u003e Tuscany. Today I’m sharing one of my favorite examples, a limited rarity from the verdant hillsides above the ancient walled city of Lucca. Imagine the power and depth of Montevertine infused with a vivid minerality and Mediterranean spice that is entirely unique to Northern Tuscany. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMoreno Petrini and Laura di Collobiano are the owner\/grower\/winemakers at Tenuta di Valgiano,  a portal into one of my favorite lesser known, but truly inspiring corners of Tuscany. In the steep, deep green vineyards looming above Lucca’s ancient stone walls, there is a parallel universe wherein Sangiovese dominated reds possess unique mineral soil character and aromatic florality - in addition to Tuscany’s textbook textbook power and dark fruit. This region - and especially this wine - offer an all to rare “best of both worlds” opportunity for luxury wine connoisseurs and esoteric terroir nerds to find common ground.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis wine is an exercise in purity and handcraftsmanship. Fruit from 40+ year old mongrel vines (60% Sangiovese + old vine Canaiolo, Syrah, Merlot, etc)  is hand-farmed, hand-harvested, hand destemmed; then fermented on indigenous yeasts in small, open-top wooden casks. As the juice gradually turns to wine, Moreno and Petrini perform delicate punchdowns by foot. Finally, the “Palistorti di Valgiano” is aged in mature, neutral French oak barrels for 12 months before being blended and aged for an additional 6 months in the family’s ancient cement vats. There is no fining or filtration of any kind.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 2023 “Palistorti di Valgiano” opens with a dark torrent of violets, wet rose petals, cherry skin, anise seed, blood orange peel, turned earth, and cold stone. The palate is simultaneously powerful and lifted. There’s muscle here but also  ultra-fine detail. Lifelike black currant, black cherry skin, red plum, iron, and a savory, mineral influence. The tannins are optimally ripe while still offering a judicious dose of youthful angst. Serve at 60–65°F after a 15-minute decant, ideally in a Bordeaux stem to maximize aromatic expression. Pair with traditional Lucca rovellina breaded and heavily sauced steak - or better still, a deep bowl full of plump, meat stuffed tordelli lucchese pasta!. This wine has just entered the beginning of a decade-long drinking window. If you seek the darkest fruit and most assertive tannins this wine will ever offer, please enjoy today - but as with all Valgiano’s reds, you can rest assured that the more patience you exercise in opening this 2023 “Palistorti di Valgiano”, the more you will be rewarded with detail, elegance, and floral\/mineral aromatic intrigue. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"North Berkeley","offers":[{"title":"750ml","offer_id":46676303184028,"sku":"CAUB2604-PALIS23TUSC-750","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6937\/2572\/files\/PalistortidiValgiano2023CollineLucchesiTuscany-web_1e8eb5b6-6f58-440f-932c-0f3d787fd3ec.png?v=1776177913"},{"product_id":"domaine-jean-sebastien-dauvissat-chablis-premier-cru-sechet-2023","title":"Domaine Jean \u0026 Sébastien Dauvissat Chablis Premier Cru  Séchet 2023","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe short story with today’s offer is: don’t hesitate or ask questions, just buy this bottle before it’s gone! If you share my adulthood-long affinity for 1er Cru Chablis, you can rest assured that this bottle hits the bullseye for “drink now” consumption and medium term cellar aging. It’s exactly what I want from this hallowed white wine mecca.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBut the longer, more nuanced truth about contemporary Chablis in 2026 is more complicated. With such a high concentration of world class real estate, savant cellar talent, and multi century viticultural wisdom in Chablis, it’s easy to forget how vulnerable the historic village has become to frost, rain, and other climatic threats. Two simultaneous realities fight to dominate the social media feeds every year: On one hand, Chablis has been repeatedly devastated by vineyard damage and huge crop losses for more vintages than not in the last decade. But also, the legendary village is resilient and always seems capable - even when production volume is slashed by 50-90% - to produce a bounty of inimitably mineral and orchard\/citrus-scented works of vinous art. Year in, year out, these are the white wines I reach for first in my cellar. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAnd it is for all these reasons that I am celebrating the 2023 incarnation of J\u0026amp;S Dauvissat’s Chablis 1er Cru Séchet. The 2023 vintage offers a high water mark for across-the-board quality in Chablis, but it also a welcomed, much needed relief from the devastating weather and crop losses that have decimated production volume - and threatened the very existence - of so many historic domaines in the village. It’s a qualitative “vintage of the decade” \u003c\/span\u003e\u003cspan\u003eand\u003c\/span\u003e\u003cspan\u003e a quantitative high volume, profit driver helping replenish the dwindling coffers of so many of my favorite families in Chablis. Everybody wins!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the glass, this Premier Cru Séchet 2023 is plush, powerful and giving both luxury and precision. Aromas of golden apple, lemon blossom, peony and honeysuckle blossom, and shattered oyster shell \/ rocky, stony minerality. It’s an intense and impactful white - but on the palate, round, creamy, and deeply concentrated with both precise minerality and the soft touch of one spent in well aged French oak barrel. It’s Chablis that will make your chicken dinner a winner every time. Rotisserie chicken, spatchcocked chicken, friend chickens, thigh, breast, leg, wing - you name it: this wine is begging to poured alongside CHICKEN! If consuming today, please, decant for 30–45 minutes, then serve in large Burgundy stems 50–55°F. You know the drill: just under cellar temperature. And of course, I’d be remiss in not gently nudging you to set aside a few bottles to enjoy over the next decade. In 3-4 years it will be delightful soft and round - and once you reach the 6-7 year mark, the cellar gods will release the magic essence of hazelnut, chestnut, beeswax, and cheese cellar aromas. If you’ve never experienced well aged Chablis, this bottle is the perfect “starter kit”! \u003c\/span\u003e\u003c\/p\u003e","brand":"Elevage","offers":[{"title":"750ml","offer_id":46681652625564,"sku":"CAUB2604-DJSDAU23CPC-750","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6937\/2572\/files\/DomaineJean_SebChablisPCruSechet2023-web.png?v=1776274735"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6937\/2572\/collections\/hero_v2_3_2_293ad88a-6383-44bd-b325-1ad6f2c0025a.jpg?v=1774844292","url":"https:\/\/thecaubleist.com\/collections\/featured-wines.oembed","provider":"The Caubleist","version":"1.0","type":"link"}