What to Stock (and Pour) This Holiday Season

• Cépage: 57% Chardonnay, 43% Pinot Noir (7% vin rouge) 
• Assemblage 2018, 2017, 2016 
• Village/Vyd: Mareuil-Sur-Aÿ 1er Cru 
• Malo: Yes 
• Fermentation & Élevage Stainless Steel 
• Sur Latte: 24+ Months 
• Dégorgement: November 2020 (3.5M) 

• Sustainable Farming
• Variety: Grüner Veltliner
• Region: Wachau
• Vineyard: Ried Steinertal
• Soil Type: Gneiss, mica schist, primary rock & loam
• Fermentation & Élevage: Spontaneously fermented in stainless steel then élevage in steel with a small amount of neutral Austrian oak

• Grauburgunder & Weissburgunder
• Breisgau is the regional name for the area in SW Germany along the Rhine River and extending into portions of the Black Forest
• Spontaneous Fermentation
• 30% new barrel
• Cool winds coming down from the black forest keep the acidity high
• Almost all the fruit is coming from the home village of Malterdingen, and from older vines planted in the 1980s.

• Practicing Organic 
• Variety: Sauvignon Blanc  
• Region: Podravje  
• Vineyard: Ried Ciringa  
• Soil Type: Coral limestone  
• Fermentation & Élevage: Spontaneous fermentation, élevage for 66 months in large, used oak barrels  
• Farming: Certified Organic 

• Certified organic
• 80% Grenache, 20% Syrah
• An isolated organic oasis at 320m altitude – very windy site
• Very rocky limestone, with some clay and sandstone
• 30% whole cluster for Grenache only
• Indigenous yeast
• Fermented and aged in concrete
• Unfined and unfiltered

• Certified biodynamic 
• 60% Niellucciu, 40% Sciaccarellu 
• Forca di Pero is Corsican for “the fork of the pear tree”, referencing the various plots of the domaine that go into the wine 
• Schist and basalt terroir 
• Southeast facing sites 
• 30+ year old vines 
• 10% whole cluster 
• Indigenous yeast 
• Fermented and aged in concrete for 18 months 
• Unfined and unfiltered 

• Certified Organic 
• 100% Nero d’Avola 
• Sourced from Bricarelli Ranch and Venturi Vineyard 
• Both vineyard planted in gravelly loam soils, and are dry farmed 
• Destemmed, pressed at dryness 
• 100% Native yeast fermentation 
• Aged on lees for 12 months, racked, blended, and returned to barrel for an additional 6 months 
• Bottled Uufined and unfiltered 

• Practicing Organic 
• 100% Syrah 
• Sourced and blended from multiple sites in Sonoma that reflect the best expressions of Syrah 
• Combination of rocky decomposed soils and vines planted in sandy soils 
• Label inspired by Northern Rhône’s Raymond Trollat’s wines 
• Fermented in concrete 
• Indigenous yeast fermentation 
• 100% Whole-Cluster 
• Aged in neutral 500L French puncheons & Concrete vats 
• 12.5% abv 
• Free SO2 @ bottling – 21ppm   

• Sustainable Farming
• 100% Cabernet Sauvignon
• Grown on one of Stellenbosch’s coolest sites on the slopes of the Helderberg Mountain
• Iron and sandstone-rich soils
• Hand harvested and destemmed to tanks with only minimal SO2 added
• Fermentation with indigenous yeast lasted 2 weeks with daily pump overs, not exceeding 26ºC
• After extended maceration, the wine was drained and pressed to barrels
• Matured for 15 in 500L French oak barrels, 30% were new
• Aged for a further 15 months in larger format oak before bottling

• Certified Sustainable 
• 100% Cabernet Sauvignon 
• 100% Oakville AVA 
• Slow, cool fermentations in temperature controlled tanks. Daily pump-overs. 
• Aged in 50% new French Oak barrels 
• 14.5% ABV 

• Sustainable Farming 
• Scavino’s first single vineyard Barolo, first produced in 1978 
• Located in Castiglione Falletto, within the Fiasco cru 
• Under Scavino’s ownership since 1921, it is in this vineyard where the Tortonian and Helvetian soils cross, bringing both power and elegance to the finished wine 
• 260 meters above sea level with southwest orientation 

• Practicing Organic 
• 100% Aglianico from the province of Montemarano in Avellino 
• Average age of the vines: 18-22 years 
• 480-510m above sea level 
• Calcareous clay soil 
• Maceration on the skins for 15-20 days in steel tanks 
• Aged in combination 30, 50, and 80-hectolitre oak casks and French oak barriques for 48 months 
•  Following time in wood, additional six months in bottle 

• Sustainable Farming 
• 100% Chiavennasca (Nebbiolo) from the Inferno subzone 
• Grown at an altitude of 450 meters with a southern exposure.   
• Maceration takes place over 54 days in 50 -hectoliter wooden vats  
• Aged 24 months in a combination of large barrels and stainless-steel tank. 

• Certified Organic 
• 100% Cabernet Sauvignon 
• Sourced from 3 St. Helena vineyards: Sunbasket Vineyard, Grech vineyard (3 properties west of Kronos), Hayne Vineyard 
• Bale gravely loam soil 
• Native yeast fermentation 
• Fermented in closed top stainless steel tanks 
• Aged for 20 months (50% new French oak) 

• Sustainable Farming 
• Variety: Welschriesling 
• Region: Leithaberg  
• Vineyard: Ried Hotte, Ried Grenier, and Ried Kraxner  
• Soil type: Eroded primary rock, mica slate, limestone, and sandy loam  
• Fermentation & Élevage: Fermentation in stainless steel & racked into 100 liter barrels 

• Sustainable Farming 
• Variety: Riesling 
• Region: Mosel 
• Vineyard: Zeltinger Himmelreich – single parcel, Anrecht 
• Soil Type: Blue Devonian slate with loam 
• Fermentation & Élevage: Spontaneous fermentation and aging in old Mosel fuder 

• 80% Assyrtiko, 10% Aidani, 10% Athiri 
• Sourced from some of the estate’s oldest vines in Episkopki at over 200 years of age 
• Yields are an insanely low 6 hL/ha 
• Grapes are picked a full month after the main harvest and sun-dried for 14 days 
• Fermented spontaneously and aged in cement for 3 years 
• Aged an additional 16 years in various formats of oak 

• 100% Moscato Bianco sourced from 10ha in the Bricco Francia cru 
• 300 meters above sea level 
• Natural fermentation in stainless steel tanks for 1 month 
• Bottled 5-6 different times during the year, to keep aromas and freshness at their best 
• 5,833 cases produced annually 

• Practicing Sustainable 
• 100% Zinfandel 
• Lily Hill Vineyard (Dry Creek Valley AVA) 
• Originally planted in 1915, replanted in 2001 
• 800 – 1,000 ft. elevation 
• Harvested 3-4 weeks after normal picking for dry wines 
• Crushed into stainless steel tanks 
• Native yeast fermentation 
• Aged in older French barrels 
• R.S. 90 g/L or 9% by volume 
• 381 cases produced 
• 14.5% abv 

• Vino Chinato, a fortified wine produced in the style of a Barolo Chinato 
• Made with Langhe Nebbiolo DOP from Luigi Voghera; fortified with neutral wheat distillate 
• Featured botanicals include cinchona, wormwood, gentian, elderflower, rhubarb, bay leaves, chamomile, marjoram, cinnamon, vanilla, coriander, rose, and nutmeg 
• Aromas of mulled wine and dried rose petals give rise to a palate of prominent cinchona bitterness and gentian-inspired citrus pith. This sharp bite subsides for a long and deep finish of nutmeg, allspice, and Mexican chocolate; long after, the gentian returns for one last curtain call. 
• Beer and Wine License eligible 
• 18% ABV 

Barolo Chinato is a venerated category of Piedmontese spirit that stylistically sits between a vermouth and an amaro. Certified DOCG Barolo wine provides the base, which is heavily flavored with cinchona, spices, sugar, herbs, and other botanicals. Antica Torino has created their take on a classic chinato with the utmost respect for the category, creating a suitably rich and complex expression that can be enjoyed after dinner, as is traditionally done, or utilized as a compelling cocktail component. 

• Botanical liqueur produced by Enrico Toro Distillery in Tocco da Casauria, Italy 
• Features a proprietary recipe of herbs, spices, and other botanicals predominantly hand-picked with dispensation in nearby Maiella National Park 
• Recipe includes several species of mint endemic to the Apennine Mountains of Central Italy 
• Base spirit distilled from wheat 
• Botanicals are dried and cold-macerated together in alcohol for approximately 2 months 
• Sweetened with Italian acacia honey and chill filtered 
• Aromas of spring onion, vanilla orchid, licorice candy, mint, and lemon zest lead to a pleasant bite on the palate highlighting star anise, black cardamom, white pepper, cinnamon, licorice root, and spearmint 
• 50% ABV 

Centerba liqueur—from the Latin centum herbora meaning “hundreds of herbs”—has monastic origins dating back to the thirteenth century, and local variations abound in Italy’s Alpine and Apennine regions. The best-known version, however, is Enrico Toro Distillery’s Centerba Toro Forte, launched in 1817. Enrico Toro has now tweaked its celebrated recipe (whose botanical makeup is kept quite secret, prepared in private by only one family member for seven generations), sweetening it with honey and lowering the proof for a versatile liqueur that can be enjoyed in cocktails as an intuitive Chartreuse substitute or in a myriad of culinary applications. 

• VSOP Cognac produced by Distillerie Tessendier in Jarnac, France
• 100% Ugni Blanc from Fins Bois, Petite Champagne, and Grand Champagne
• Double distilled in Tessendier’s Charentais copper pot stills
• Aged in new, lightly toasted French oak for 8 months before being transferred to used casks for 5–10 years
• Brimming with apricot, ginger, and vanilla on the nose preceding a palate bursting with flambéed banana and fresh peach; the finish is long and vibrant with bright, fruity notes of lychee, orange, apple, and jasmine
• 40% ABV

• Straight bourbon whiskey produced by Willett Distillery in Bardstown, Kentucky 
• Mash bill of 65% corn, 20% wheat, and 15% malted barley 
• Produced with limestone-filtered, spring-fed water from a pond on the distillery estate 
• Sour mash fermented in stainless steel for approximately 3–5 days using a proprietary yeast strain 
• Twice distilled using a column still made of copper and stainless steel and a Vendome copper pot still modeled after Willett’s original, patented pot still 
• Aged for a minimum of 4 years in new, char #4 American oak barrels from Independent Stave Company’s Kentucky cooperage; non-age statement 
• A nose of tapioca, vanilla bean, caramelized sugar, and thyme pushes to a dusty palate of lemon poppyseed cake with a hint of cane sugar and coffee on a long, satisfying finish 
• Batch number displayed on bottle 
• 47% ABV 

Perhaps the most iconic silhouette in American whiskey, the Willett Pot Still Reserve bottle is shaped to replicate the distinctive pot still in which it is made. This is the distillery’s flagship bottling, made to be enjoyed by casual enthusiasts and connoisseurs alike, and though all of Willett’s releases spend a minimum four years in barrel, expect this small batch wheated bourbon to be slightly older. 

• Brewery: Niizawa Jozoten  
• Prefecture: Miyagi  
• Rice: Yamada Nishiki milled to 60%  
• Sake Meter Value: +7  
• Acidity: 1.6  
• ABV: 15.5% 

A remarkably elegant honjozo popular with local Miyagi drinkers. 

Unusual for a sake of this grade it is made from Grade A Yamada Nishiki from Hyogo, some of the most highly sought after rice in the country and almost always used in more premium sake styles. 

Dynamic aroma and flavors of tart wild strawberries and green herbs balanced with mild creaminess. 

Versatile in food pairings but excellent with raw oysters, fluke and scallops. An excellent match for caviar. 

• Matsuura Shuzo Brewery 
• Ishikawa Prefecture 
• Dewasansan and Gohyaku Mangoku milled to 65% 
• Kumamoto Yeast 
• Sake Meter Value: +9 
• Acidity: 1.3  
• ABV: 15% 

A beautifully dry and spicy sake, slightly nutty, with the characteristic Shishi no Sato clarity. 

Pairs beautifully with the “mountain cuisine” of rural Ishikawa, smoky dishes of grilled game meats, miso based stews, braised daikon radish and river trout. 

A “chokara” (super dry) sake in the Onigoroshi (“dry enough to kill a demon”) style. 

• Destilado de agave produced in Tepeojuma, Puebla, Mexico
• Maestro Mezcalero Asunción Matilda Vargas
• 100% Espadilla (Agave angustifolia) capón (castrated) for one year prior to harvest to concentrate sugars
• Cooked in a traditional pit oven made of earth and stone
• Milled by hand using an axe
• Fermented in a shallow stone well
• Distilled twice using a hybrid Filipino-style pot still of clay and wood with an external condenser made of copper (refrescadera)—honestly, a totally wild still
• Fresh fig leaves and fresh figs, cut in half, are added to the second distillation
• Rested nearly 6 years before bottling
• 55% ABV (ABV may vary batch to batch)

In 2018, during a visit to Denmark to present agave spirits in a tasting at Noma, Erick Rodriguez (Pal’alma) was served a glass of water that had been steeped with fresh fig leaves for three days. Figs had been a favorite fruit throughout Erick’s life—a fig tree grows outside his home in Ramos Millan Ixtacalco—but the use of the fresh leaf was new and compelling, a different way to understand the flavor of the plant. The impression of that experience consumed Erick after his return to Mexico, and upon his next collaborative visit with Maestro Mezcalero Asunción Matilda Vargas, they determined to create a mezcal to celebrate it. Rested nearly six years in glass, this batch is a deeply personal expression of sense memory.