a bit of Mirabelle in your home

54% Chardonnay - 46% Pinot Noir

The Dumangin family can be traced back to working in the vineyards since the 1650's. Champagne Dumangin was created by Hippolyte Dumangin in the 1890s in the 1er Cru village of Chigny-les-Roses. Jacky Dumangin, three generations later, perfected the characteristically feminine Premier Cru champagne range. His son, Gilles Dumangin, 5th generation of successful winemakers, expanded the domaine by introducing several high-end cuvees that helped position his domaine.

90% Pinot Meunier - 10% Pinot Noir

Founded in 1963 by Jacques Copin and his wife Anne-Marie, the children of ambitious winemakers, Champagne Jacques Copin’s prime focus is authenticity, quality and stability. Today, Bruno and Marielle Copin manage all aspects of the domain with the assistance of their two children, Lucille and Mathieu. Passed down from generation to generation, a historic and unique expertise allows the family to operate with precision and success. After generations of working in the region, they have gained a natural and respectful understanding of the land and the environment in Verneuil.

100% Glera

the technical name for the the Prosecco grape. Harvest is manual, fermentation takes place in tank in the metodo italiano (also known as charmat) which is the long-established way to vinify Prosecco. It contains 11.3% alcohol and is a vivacious, lively wine, perfect as an aperitif.

Wine: Anselmi Prosecco “Il Ceppo” Varietals: 100% Glera Appellation: Prosecco DOC Production: 65,000 bottles Exposure: East

Soil: Clay

Vineyard Age: Planted in 2007

Pruning: Royat

Harvest: Manual

Agricultural Method: Traditional with limited use of chemicals

Vinification: Metodo Italiano (Charmat), without skin contact. Malolactic fermentation. Selected yeast. Fining and filtration before bottling.

Alcohol: 11.3% Residual Sugar: 18.4 g/l Acidity: 6 g/l

These bright, refreshing, value-driven Italian offerings from Friuli are fantastic examples of wines made with native grapes and in traditional styles, with an added assist from modern winemaking techniques. The terroir of Fruili Latisana elevates these wines, and they deliver a step up in quality while remaining at a reasonable price point.

Sparkling Gamay Rosé Semi-Sweet

Bugey sits in the south-east corner of the department of Ain, in the Rhone Alpes region of France, in the heart of the golden triangle formed by Lyon, Grenoble and Geneva. This discreet wine growing region, with vines that cover only 500 hectares, is a land of contrasting relief and great beauty that reserves many delightful surprises for visitors and wine lovers.

The AOC Bugey-Cerdon appellation was created in 2009. The seven hectares of Domaine Gaec Balivet, on stony, south, south-east facing inclines around the village of Mérignat, have been in the family for several generations and cultivated organically since 1984. They obtained Ecocert certification in 1999. The owners, Vincent and Cécile Balivet, are craft winemakers who produce an organic Cerdon made from Gamay and Poulsard.

They work the soils mainly by hand, and the vine prunings are shredded and turned into the soil after the addition of tisanes of home-made compost in order to encourage and develop life in the soils.

All treatments are natural, based on Bordeaux mixture, micronized sulphur, and extracts of seaweed and silica. The grapes are picked entirely by hand and pressed in a pneumatic press.

Bugey Cerdon wines are demi-sec sparkling wines, made using the ancestral method which consists of stopping alcoholic fermentation by a rapid reduction in temperature, thus retaining the level of residual sugar necessary to balance the wine’s acidity. It is then bottled and continues its fermentation, adding 1 to 2% to finally arrive at 8%.

100% Nebbiolo Sparkling Rosé

Wowza is this delicious! Sparkling Nebbiolo made in the Champagne method (look it up!).aged 9 months on the lees. Dry, elegant, focused bubbles, notes of dried flowers and strawberries. Can you say Happy New Year 2021? GOD MAKE IT HAPPEN! LET 2020 END!

100% Fiano

 These grapes produce intensely flavored and aromatic with honey notes.  "Oi Ni" delivers just that.  A focused, floral, and opulent with a slightly oily (olive oil) finish.  

The wine was fermented using natural yeasts, then aged for 12 months in used barrels of 25 hectoliters. Malolactic fermentation was blocked. The wine is bottledwithout fining or filtration.

Dry Riesling

Located in Hochheim, with its gently rolling slopes, Domdechant Werner produces the slightly richer Rieslings this area is known for. They own property in three single vineyard sites, all capable of producing Erstes Gewächs wines (known as Grosses Gewächs in other regions in Germany), the German equivalent of Burgundy’s Grand Cru. Kirchenstück grows the more elegant wines, while Hölle and Domdechaney yield more generous examples.

Gentle pressing, then temperature controlled fermentation

Bright and perfumed, this Kabinett shows notes of lemon, white peach, and white flowers. Try this with snapper in a tomatillo sauce.

11.5% 8.5 g/l 6.6 g/l

100% Scheurebe Trocken (dry)

What the hell is Scheurebe? Well, it’s kinda like riesling sometimes sweet, sometimes dry. This is on the dry side and absolutely lovely. Break out of the box and try something new!

The Scheurebe is a crossing of Riesling and Bukettraube, and was created by German viticulturalist Georg Scheu in 1916. The Scheurebe is regarded as an aromatic variety due to its pronounced bouquet of blackcurrants, tropical fruit and stone fruit.

100% Macabeu

Selected harvest of ripe grapes in boxes of 20 kg. It is fermented with indigenous yeasts in stainless steel tanks. Skin maceration for 21 days. No added sulfites and no filtering.

Concept: Natural and skin contact wine. It is a wine that transports us to an old way of elaboration showing great character and complexity. It is not filtered so it does not lose any of its properties and remains protected despite having no sulphurous added.

40% Chenin Blanc / 25% Vermentino / 20% Trousseau Gris / 19.5% Green Hungarian / .5% Chasselas Doré

So, what has this blend created? A bright and sunny day in CA. Notes of fresh white grapefruit and fresh honey with a touch of vanilla. Oh, and this is a Natural wine too! No added So2 at bottling. Organic wine making at its best!

100% Aligoté

Claire Naudin has winemaking in her genes. She and her family have lived and cultivated grapes in the village of Magny-lès-Villers in Burgundy for generations. This Aligoté is derived from multiple old vine vineyards dating back to the early 1900’s. This is a gem of a wine to drink now or even to hold until the mood is just right.

100% Sauvignon Blanc

Touraine is a small area in Loire Valley, FR that mainly produces Sauvignon Blanc. Perhaps you’ve heard of Sancerre? Well, Touraine is nearby and produces a drastically different expression of SB. This area tends to produce Sauv Blanc with more tropical fruit notes. Think New Zealand Sauv. Blanc. Light and peachy, floral and racy acidity.

100% Chenin Blanc

Hand harvested, direct press (pneumatic press) and settling of must at cool temperatures for 18 hours. Vinification via native yeasts in oak barrel at cool temperatures. Oak barrels with light batonnage for 10 months.

Farming and making wine is practiced naturally, without the use of chemical herbicides, pesticides or other vinous additives. Dominque crafts a focused range of wines that sing so beautifully of the region. From the irreverent bubbly known as Cab à Bulles to the single vineyard Les Clos Lyzières, there is an apropos wine to be enjoyed at virtually any occasion from Le Petit Saint Vincent.

Dominique Joseph’s Saumur Blanc is a rarity indeed, as he is one of the last vignerons to cultivate chenin blanc in the Saumur lieu-dit known as Les Perruchets. Bright and intense, with notes of grapefruit and mineral, and complemented by just the slightest nuance of oak for richness and complexity. Low yielding vines and very limited production.

100% Sauvignon Blanc

The release of Moraga’s 2005 white Wine marks the first offering of any wine grown, vented, and bottled entirely on our property in Bel Air, California.  It is truly an estate wine. 

Perfumed and aromatic, the nose is a complex mélange of Meyer lemon custard, melon, pineapple, and papaya.  The flavor profile reflects the aroma with great precision and focus, beginning with a juicy, exotic entry that passes seamlessly into a middle palate that is full, creamy, round, and viscous.  Crisp acidity provides the foil that perfectly balances the voluptuous texture and gives persistence toe the lively fruit.

Chardonnay & Sauvignon Blanc

The aromas are fruity, with a hint of white flowers. It is seen in the background a certain shade of toasted wood.Mouth: Round body, easy pace and high freshness. It has a very strong taste and intense fruit.

Sauvignon Blanc

Pale straw with green reflections. Layers of aromas of grapefruit, boxwood and passionfruit. In the mouth the wine is dry and crisp, with citrus and herbal flavours and refreshing acidity. Finishes long.

Chardonnay

Pale straw in color. The nose has dried apricots, lemon, and gunflint. The barrels add hints of hay and caramel. In the mouth the wine is tense, creamy and full bodied, with a fresh, long finish.

100% Marsanne Orange Wine (skin contact)

From John Koehnen, wine-guy and a newly father of TWINS, comes a beautiful Marsanne (skin contact/orange wine) from Santa Rosa, CA.

What’s an orange wine? Well, it’s orange in color for starters which means that the white varietal (Marsanne) used in this wine goes under a bit of “skin contact” during fermentation. Similarly made to red wines, white wines too can produce color depending on how long their skins are left while being left in the tank. This one sees but a few days producing a cloudy burnt orange appearance.

What to expect when tasting? Of course this is all subject to the tastebuds of the “be-taster” (terrible pun). One could expect this wine to have a slight note of citrus peel on the nose, perhaps ripe tangerines or kumquats. On the palate, one could imagine a medium bodied wine with abundant acidity and a dry finish that compels the taste buds to eat more cheese.

100% Garganega Orange Wine (skin contact)

is an indigenous varietal specific to Veneto, Italy. Biodynamic viticulture and the complete abatement of technology in the cellar (except for the pump, as he points out) are the hallmarks of his philosophy, but more importantly, when it comes to the character of his wines, spontaneous fermentation, and a zero filtration, fining and sulfur policy.

Tasting Notes : Light bodied with a touch of skin contact. Fruity but not sweet, lean and dry.

Muskateller Orange Wine (skin contact)

Light skin contact makes this orange Muskateller a fantastic wine to start the evening or afternoon.

One of our favorite Orange Wines at Mirabelle and one that should not be missed. Best pairing are with firm cheeses and smoked fish.

Trepat Rosé

Made with grapes of the most indigenous variety of La Conca de Barberà; the Trepat. Slight skin maceration and fermentation at low temperature with endogenous yeasts. Work with fine lees for a few months after fermentation.

Concept: Fun and elegant at the same time. We wanted to elaborate the Trepat Rosado trying to show the aromatic and treacle potential of the Trepat in its more traditional elaboration.

50% Syrah / 30% Grenache / 20% Cinsault

From a tiny appellation in the Northern Rhone Valley of France. This light bodied, extremely dry rosé is superb. 2014 you say? aged Rosé? Yes. These too can evolve into interesting and complex wines.

Pinot Noir Rosé

bouquet of watermelon and raspberry on the nose. It is full and lush with a hint of minerality and a touch of lime. The mouthwatering acidity on the finish leaves you going in for another sip. 

Pinot Noir Rosé

Light and easy. This rosé is super drinkable. Light strawberries and fresh fruits : Bring on the cheese!

100% Syrah

Vineyards/Blend: 23% Bien Nacido Syrah, 15% Roll Ranch Syrah, 41% John Sebastiano Syrah, 10% Grenache John Sebastiano,8% Syrah RW, 3% Barbera Rich| Alc: 13.5% | Vinification: neutral French Oak | Barrel Aging: 10 Months | Total Production: 1341 cases

Syrah+Grenache+Trepat blend

This red blend from Josep Foraster in Catalonia, SP is begging to be opened next to the fire or while watching The Crown s.5. It's bold yet easily drinkable quality provide a wide range of pairings from smoked/cured meats to pork chops and over to fire roasted veggies.

100% Primitivo (zinfandel)

Medium to full bodied, zesty and peppery, this Primitivo AKA Zinfandel from Puglia is off the charts, wowza! Thinking of making a big bowl of spaghetti? Boom! Bam! Pow! This is the wine for you!

100% Nebbiolo

Nebbiolo. Such a romantic varietal. Tiny, spicy, kinda like a Pinot Noir ready to throw down in a bar fight. Grippy tannins on the palate, signature tar & roses on the nose, kinda like a Dave Grohl scream going down the gullet.

Intense ruby red colour with orange highlights with ageing. Fresh bouquet with hints of rose, blackberry and blackcurrant. Soft flavour, rightly tannic, persistent and well balanced.

Maceration: in stainless steel tanks, traditional with floating-cap for 15-18 days
Maturation: 12 months
Preservation and endurance: bottle in horizontal position, more than 5 years

90% Tempranillo / 10% Garnacha

Aged for 6 months in 2 year old 228 and 400-liter french oak barrels.

The grape were harvested by hand when they reached optimum ripeness in each single vineyard. The grape clusters are transported to the winery in small boxes. 25% whole cluster fermentation. Only indigenous yeast for the fermentation of all Zorzal and Inquilino wines. Fermentation occurs in 10,000 liter stainless steel vats. Soft pressing and pumping over occurred in tank.

100% Merlot

Grand Cru St. Emilion from Château Tour Peyronneau. How could anyone pass on a GC Bordeaux? Medium bodied and lush fruit and integrated tannin, this wine begs for a hearty meal and many leather bound books. Peyronneau is located nearby the premier World class Bordeaux estates Château Figeac and Cheval Blanc.

Red Blend : 40% Gamay, 30% Grolleau Noir, 15% Merlot, 5% Cabernet Sauvignon

Gamay and Grolleau Noir destemmed and fermented separately in stainless steel. Cabernet and Merlot fermented Carbonically in steel. Blending is done after fermentation. All aging is in stainless steel.

When Vin de Soif was first conceptualized, before the name came about even, the idea was to highlight wines that were fresh, low alcohol and easy to drink. Wines that you reached for to literally quench a thirst. The red wines coming out of the Muscadet region have served this purpose to our team for years now, so it was a natural fit to launch the idea with a wine from this region.
We are thrilled to be partnering with Hautes Noëlles for this wine. It is made with the same attention to detail in the cellar and vineyard as all the wines coming out of this winery. The result is exactly what we hoped for, a wine that goes down easy and leaves one wanting another glass. One bottle is rarely enough

100% Grolleau

Grolleau is similar to the profile of Syrah. Light to medium bodied, lush dark fruits (black berry, cassis), and a firm structure to follow.

Bruno took over his father’s domaine 1998 and immediately made drastic changes to breathe new life into the vineyard. Working naturally and organically was the top priority for Bruno, as before he took over for his father the 30 hectares domaine consisted of 6 hectares of farmed vines. Bruno worked tirelessly for years to convert the vineyard and his work paid off. By 2006 he’d successfully converted the entire vineyard to completely organic production, and then became certified organic in 2009.

100% Gamay

65 year old vines on blue volcanic soils. Partially destemmed. Concentrated and fresh with real intensity to the sweet raspberry and black cherry fruit. Stylish, seamless and really vivid with good weight

Mee Godard started her own domaine in Morgon in February 2013, and she's rapidly become one of the region's star producers. She has 5 hectares of vines in Morgon spread over three climats: Côte du Py, Grand Cras and Corcellete. In 2016 she began working organically, but recognises that it will take time to see the benefits in the soils. 'The vines are around 60 years old,' she says, 'so I must be careful not to stress them too much.' In 2017 she added a hectare in Moulin-a-Vent, in 'Les Michelons.'

100% Gamay

40 year old vines on alluvial stones. Fine grained and fresh with ripe raspberry and berry fruits. Has a nice grainy structure, with impact but also elegance. Stylish with nice grip, and some mellow spiciness

Mee Godard started her own domaine in Morgon in February 2013, and she's rapidly become one of the region's star producers. She has 5 hectares of vines in Morgon spread over three climats: Côte du Py, Grand Cras and Corcellete. In 2016 she began working organically, but recognises that it will take time to see the benefits in the soils. 'The vines are around 60 years old,' she says, 'so I must be careful not to stress them too much.' In 2017 she added a hectare in Moulin-a-Vent, in 'Les Michelons.'

100% Cabernet

Full bodied and jammy with tons of earth. This is a home run for you big cab energy types.

50% Garnacha / 30% Cariñena / 20% Cabernet Sauvignon

KOSHER WINE!

Dark, full satured red; red-black berry; vibrant, bright aromas of cherry, plums, currant; fine toasty and coffee flavours; rich seductive cherry fruit; black berries; complex, sophisticated, elegant; rich and full-bodied; ripe but soft tannins; smooth glycerin sweetness; fresh and mineral; very long finish; serious ageing potential

100% Pinot Noir

from the wine region of poets & passion, Burgundy. So where is Pernand Vergelesses and why is it important and how does one pronounce PURnaw-VERjuhLESS? It's important because the commune of Pernand-Vergelesses also produces 3 Grands Crus: CORTON, CORTON-CHARLEMAGNE. This lives right next door to these INCREDIBLE wine growing regions. So, why not treat yourself to a love song from Patrick Javillier :)

Pair with duck, or lamb roasts. Of it you're a veggie eater go for eggplant!

100% Merlot

Don’t fool yourself with shitty movie quotes. This Merlot is PHENOMENAL. An excellent producer from a fantastic vineyard. This drinks more like Cabernet vs. Merlot. A MUST!

100% Syrah

A truly inspiring vineyard in SB, Bien Nacido Vineyard produces incredible fruit that ages incredibly well. This 2003 vintage will deliver beyond expectations. Medium to full bodied fruit, intense structure and a long finish will encourage you to seek out more Syrah from The Ojai Vineyard.

44% Syrah / 44% Mourvedre / 12% Grenache

Aged Qupé wines are a GEM! Grapes are sourced from 2 vineyards in SB (Ibarra-Young & Stolpman) which farms exceptional fruit! This wine boasts of intense dried fruits, flowers, and soil. A sure winner at the dinner table.

100% Syrah

Throw some age on it and WOW!

White Hawk Vineyard sits on the southern facing slope of Cat Canyon some 21 miles from the Pacific and 2 miles north of Los Alamos. The marine influence causes early morning fog that envelopes the site before giving way to bright, warm sun. It’s planted at an elevation of almost 900 feet on ancient pure sand dunes, immediately draining off water and nutrients which forces the vines to work extra-hard to survive (this sounds cruel, but it’s a good thing). White Hawk is custom-farmed using sustainable and primarily organic viticulture methods. The yields here are miniscule and the berries intense and slow to ripen.

Fruit Characteristics : The Syrah has a strong core of acidity complemented by elements of blackberries and tobacco.