The Winelist

Please find below a summary of our current assortment. Click on region, producer or wine in order to receive detailed information. As we’re all major fans of older vintages and larger formats, our aim is to offer as many as possible, but these aren’t made public here. If you’re interested in exploring what’s available at present, then please contact us here.

Download our pricelist here:

BrixWine_Prislista_4_2018.pdf

Australien

France

Bordeaux

Vignobles Silvio Denz

Chateau Cap de Faugères

This grand estate covers 46 hectares, and produces roughly 100.000 bottles annually. Both are important figures, but studied carefully, you’ll realize that yields are low and the aim is all about quality here. Vines averaging 30+ years grown in pretty densely planted vineyards create grapes of great character and enough concentration to produce wines of superior quality.

Burgundy (TBA…)

Champagne

Domaine Collet

Anthime Cuvée Héritage Brut

This rare cuvée highlights not only the Collet brothers’  true dedication to quality, but also proves what’s possible in the Cote de Sezanne area. Old vine parcels are carefully vinified, exclusively in French oak barrels, and then given an extended time on the lees before Degorgement. Blocked malolactic fermentation and low Dosage further enhances lightness and elegance but this seriously complex wine is far from anemic, instead it sports great fruit intensity and wonderful overall balance.

Anthime Cuvée Sensation Rosé Brut

This unique rosé, is created by blending Pinot Noir from the Domaine’s oldest Pinot Noir parcel, Les Vignes, planted in 1950, with high-quality Chardonnay juice. The Pinot Noir uses the Saignée method to get its light and beautifully light, pinkish color.

Vinification is done entirely in oak barrels, which add roundness to the wine’s acidic spine, derived from blocking the malolactic fermentation (MF). Domaine Collet only produce 600 bottles annually of this rare gem, meaning that Brix Wine’s allocation is limited to 48 bottles per year. That said, we encourage everybody to taste it, as it’s worthy of your full attention.

Empreinte de Terroir Brut

As most serious importers, we choose our producers based on the entire range they produce, but we always pay serious attention their entry-level wines. When tasting Empriente de Terroir Brut for the first time, we realized immediately that these guys are the real deal! Considering its modest price tag, this beauty delivers in spades.

Empreinte de Terroir Chardonnay Brut

Wonderfully precise Chardonnay wine, just the way we like it! Far too many Blanc de Blancs Champagnes suffer from recognition. In our opinion, the Collet brothers have fully understand that, and instead created an elegant and graceful wine, lively and varietally correct as well. Again the prolonged lees contact add complexity to its nervous personality.

Empreinte de Terroir Extra Brut

To us, this is what Extra Brut Champagnes are all about. This wine show great finesse, but it’s not anemic. Instead it has great mid-palate weight to balance its low sugar and partly blocked MF, allowing flavors to shine on the soil-driven finish.

Jura

Jean Bourdy

Cote du Jura Blanc

We bet most of you have never tasted Chardonnay like this! While crystal clear in its expression, this classically built-up Jura white proves to the open-minded taster that grapes are of secondary importance in the production of great wines. This is the essence of the Bourdy family’s Terroir, and while sipping this truly individual wine, it will literally take you to where it was born and raised.

Cote du Jura Rouge

Poulsard, Trousseau and Pinot Noir compose the holy trinity in this light-bodied, refined and traditionally crafted red Jura wine, reminiscent of very few others. We’ve had the fortune to taste this wine some 50 years old, and it still provides an amazing drinking experience, hence the reason for us to always offer back vintages as well. The 1959 tastes great at present if you’re interested…

Galant des Abbesses

The “Galant des Abbesses” is always prepared according to the old recipe left by the Ladies Abbesses of Château Chalon in the 16th century. Owners of the vineyards of Château Chalon, they made them work and vinify the wine of Château Chalon by many vine growers. They developed this recipe, which they called “our gallant wine”. The original recipe indicated that the juice of grapes flowing from the press (the must) is put in a copper cauldron, to which we add 25 spices weighed to the nearest gram.

Rhône

Domaine Saint Amant

La Borry

This is a versatile and food friendly white wine, made from the aromatic Viognier variety. A dollop of Roussanne adds mid-palate width and hints of spice. Grown at 600+ metres above sea level, the windy conditions give grapes with high acidity, resulting in elegant wines. La Borry also has the advantage of a modest price tag, meaning that this is one of our everyday drinking wines.

Raymond Usseglio

Germany

Mosel

Heymann-Löwenstein

Riesling Schieferterrassen

This cuvée blends the old terraces with its schistous soils, creating unique possibilities for high-end wine production. Widely regarded as Heymann-Löwenstein’s “entry-level” wine, and we’re perfectly fine with this descriptor. We’ve been around for quite some time, but we’ve never experienced such complexity carrying a price tag this small ever before. Let’s just agree on the fact that this is a great bottle of wine, which won’t break the bank!

Riesling Winniger Röttgen

This incredibly complex wines comes from one of the most famous vineyards in Germany, if not the world! Johann P. Bronner, wrote already in 1834, this wonderful summary; “The famous location rises out of the water to this incredible height in broken terraces which lay on mighty rocks. It is so steep that the hiker who is walking by, can’t understand how the single plots can be worked as they don’t seem to be connected with each other. It is the art alone which has overcome all the nature’s obstacles”. It’s like poetry, and it says it all.

Riesling Winniger Uhlen Roth Lay

When tasting this deep and stunningly complex Riesling from the Uhlen Roth Lay vineyard, we think of a German equivalent to Burgundy’s Corton-Charlemagne! This is broad and layered with an immense mineralic spine racing thru on the never-ending finish. Needless to say that our allocation will always be limited as production from this site is scarce, so we strongly recommend pre-booking here. A few magnums will be offered as well.

Rheinhessen

Juliane Eller

Riesling Frühmesse

Already on the intriguing nose, you realize that this is serious material. The high-pitched aromas of stone fruits, oozing minerals and something reminiscent of a walk thru a tropical jungle (as seen on the Discovery Channel) add interest to this serious bottle of Riesling. Frühmesse is Juliane Eller’s best wine, and when tasting this generous, yet sleek, old vine bottling, you immediately realize that her Master knows wine better than Yoda.

Riesling Juwel

When we first met Juliane Eller, this wine completely floored us with its amazing purity and weightlessness. For sure, it has lovely fruit and a long, refreshing finish but its that airy feeling when drinking it, that convinced us that Juliane is the chosen one. Her entry-level Riesling belongs to one of the most serious and elegant versions, we’ve ever encountered in this price range. It’s not difficult to produce “cheap” wines from the Riesling variety, but it’s virtually impossible to create true complexity and longevity without upping the EUR 20 mark. That said, this wine proves that it can be done. Just beautiful!

Silvaner Juwel

Silvaner is probably best suited for greatness in Franken, but is actually widespread throughout Rheinhessen as well. When poorly made it becomes dull, earthy and anything but charming, but properly made it can produce amazingly rich and structured wines. It’s always way less elegant than Riesling, so better refer to it as a contrasting variety, suitable for the dinner table, and in the end, that’s where you usually find us anyway!

Weissburgunder Juwel

Pretty rare on the Swedish market to find Pinot Blanc unless coming from Alsace, but fact remains that Germany does produce some interesting versions too. It does require low yields in order to actually taste much, and Juliane Eller’s version is precisely what you’ve all been missing.

It’s fat texture on the mid-palate is the perfect counterpart to its juicy green apple flavors, and we like the spiciness on the finish too. We’re aware that selling German Weissburgunder won’t get us rich, but hell ya, it’s great fun nonetheless.

 

Italy

Alto Adige

Manni Nössing

Kerner

The Kerner grape variety (a German cross between Riesling and Trolling) has found its true home in the rugged hills of the Isarco Valley in Alto Adige, and Manni Nössing master it better than anybody else. His Kerner is a true white wine gem which offers rich stone fruit flavours and lively acidity.

Kerner grown in Germany never reaches the pedigree complexity of Manni’s wines, and this fact relies completely on his high altitude vineyards with poor, chalky soils. Fans of densely structured white wines with great cellar potential may well have found a new favourite here.

Peter Dipoli

Friuli

Croatto

Merlot Clàs

Do you remember the old school Right Bank Bordeaux wines you tasted back in the days? Pencil shavings, cigar box made of fragrant cedar wood, herbaceous additions adding complexity to the red- and blackcurrant flavors, all framed by serious, grippy tannins and fresh, salivating acidity; you get the idea. Sadly these classics are mostly gone from Bordeaux, but we found an amazing alternative in Croatto’s Merlot Clàs.

Miani

Nec-Otium

Pinot Grigio

This is classic Pinot Grigio from Friuli-Venezia Giulia made for us by Christian Patat at Necotium who also produces Ronco del Gnemiz and makes wine with the legendary Enzo Pontoni at Miani. Unoaked, expressing remarkable energy and freshness, the wine displays an attractive clarity, while still embodying the texture and tone expected of 100 percent Pinot Grigio. The nose hints at white peach and orange blossom, while the palate is vivacious on the attack, with floral notes, crisp acidity and peach fruit. Great stuff at a crazy low price point.

Sauvignon di Jacopo

“Jacopo Sauvignon”, with its freshness and innate drinkability, is the ideal choice to accompany with style our daily life through which the Necotium company tells the passion and dedication of those who, day after day, they work hard to create quality products and identity. The grapes of this Friuli Colli Orientali Sauvignon DOC ferment in stainless steel tanks, without the malolactic, and then refine their own yeasts before being bottled. A respectful wine of its own territory and of its origin: simply Friuli Venezia Giulia in the glass.

Ronco del Gnemiz

Piedmont

Fabrizio Iuli

Barabba

The name Barabba is a play on words with the grape variety Barbera. We liked the idea because just as Barabas in the bible was given a second chance, we felt that the Monferrato region also deserved a second chance in the face of other, better known regions such as the Langhe in Piedmont.

La Rina

Hey, my name is La Rina, and Fabrizio produced me from 100% Slarina grapes! I’m here for all of you adventurous Sommeliers and consumers alike. As none of you have any ideas of my whereabouts, so my best advise is to pour a glass and see for yourself. Hell, you might well find me pretty attractive! I know that Fabrizio and Brix Wine are big fans already.

Malidea

Malidea means ‘bad idea’ in Italian. Fabrizio has a sense of humor that he brings with him in the vineyard and cellar, and when he found out the name of the hill seperating his Barbera vineyards from this Nebbiolo…

vineyards was named such, he thought it would have a great double meaning, in his words; ‘Whats a better name for a wine to share on a first or second date!’The Nebbiolo vineyard was planted in 2003, so Fabrizio’s idea was to add his old vine Barbera to this young fruit to give it some backbone and strenght. The marriage of Nebbiolo and Barbera is also nothing new. The acidity and powerful bright fruit that the Barbera brings, together with the Tannins and aromatics of the Nebbiolo makes for a perfect wine marriage… and an ageing potential ‘di paura.’

After 4 vintages of blending these two varieties, we will finally see Fabrizio’s dream of producing a 100% Nebbiolo from Monferrato come true with the 2010 vintage.

Nino

Nino means baby in dialect… and this vineyard, and project of making Pinot Noir in Monferrato is absolutely Fabrizio’s baby. Fabrizio planted a hectare of Pinot Nero (he says in Italy it is Pinot Nero, that Pinot Noir is only in…

France). His father and the residents of our 100 person town all shook their heads in dismay as Fabrizio ripped up old Barbera vines to put this ‘foreign and strange’ grape in their little village. Fabrizio chose Dijon clones for their aromatics… the part of Burgundies that obviously always intrigued him the most, and took some lessons and pointers from his long time friend and colleague Flavio Basilicata of Le Due Terre who had been producing Pinot Nero in Friuli since the late 80’s. With each vintage we see and feel the difference of another year of age on the vines, manifested in our glasses more than with any other of our varieties. It has been exciting to see what each new vintage brings with this finicky but obviously happy to be here vineyard. This wine has become somewhat of an icon for Pinot lovers in Italy, and Fabrizio began to have more demand than he had wine for, and so in 2011 Fabrizio rented another hectare of Pinot Noir already farmed organically just 20 minutes from our own vineyards. Spiced fruit, delicate balance, it’s a Pinot Nero without pretense that is ready to be enjoyed immediately upon bottling (unlike many of the great Burgundies).

Rossore

Rossore, named after the color Barbera puts in your cheeks, was in reality the first wine Fabrizio ever produced. A completely different label, but was actually the predecessor to Barabba. Fabrizio calls himself a…

‘Barbaresita’, and this wine is a perfect display of this. He lets the grape do all the talking and dancing in this wine… with minimal hands in the cellar. The vines range from 20-40 years old, and in off vintages, the fruit from the Barabba vineyard are blended into this wine. Aged as long as it needs to in used barrel, Fabrizio lets the wine tell him when it’s ‘done’. Natural yeasts, and Fabrizio has also recently stopped topping the barrels as much, letting the wine go into slight reduction which he believes adds to the complexity in the finished wine. No recipe to aging time, each vintage is different and hence each ‘child’ will be given the time he needs. In Rossore we can find the power, importance, yet friendly nature of Barbera in a price point that appeals to everyone. While Umberta is a Barbera about the pure fruit, Rossore is a Barbera showcasing what the wine can do without becoming too important to also be an everyday wine.

Umberta

This is one of our favourite everyday wines, ever! Umberta packs serious Barbera fruitiness with an unmistakably Fabrizio Iuli identity. We’re well aware of the fact that there’s a boatload of well crafted Barbera wines carrying similar price tags, but to us, none comes in terms of complexity and sense of place.

We, as most wine importers, measure any producer by its entry level wine, and Umberta is the reason why we are constantly looking for reasons to revisit this special place. Not only is it the birthplace of Barbara, it’s also the home of Fabrizio Iuli.

Francesco Rinaldi

Barolo Cannubi

This wine comes from the vineyards of “Cannubbio”. Cannubbio is the more powerful of the two Barolo crus – its tannins are a little more prominent, its flavors exhibit a bit more mushroom and earth, and it ages more slowly. Thus it’s a good candidate for cellaring, although in most vintages the wine is approachable upon release, especially after decanting.

Grignolino

Francesco Rinaldi’s light bodied Grignolino is just awesome. Low in color, it offer plenty of red berries with a positive tartness attached to its edgy tannins. Perhaps not for everybody, but we adore its drinkability and juiciness.

The variety originates from Monferrato, but in our opinion its best wines are produced from established producers in the Langa hills. Doubtless, Paola Rinaldi’s soulful version, belong in that category.

La Ca Növa

Barbaresco

Barbaresco comes in many shapes. You have the super-exclusive versions wrapped-up in toasty oak, and you have the complete opposite, aka sadly bland wines not even carrying a shadow of a great Nebbiolo. Well, we’re happy that we stumbled upon Marco Rocca at La Ca Növa, as his wines represent stunning quality at bargain prices across the board. Marco’s Barbaresco is a seductive Nebbiolo, true to its origin and if this sturdy variety ever can be described as “feminine”, then this is it.

Barbaresco Montefico Vigna Bric Mentina

This site produce a very different wine, compared to the more backward and tight Montestefano bottling, as it exposure to the sun is more generous and its soils slightly different. In our opinion, this gorgeous Barbaresco, exemplifies why Nebbiolo is a unique grape variety. The handling of tannins is done to perfection here and the impressive mid-palate is lush and sexy, while acidity and minerality create liveliness on the lengthy finish. When encountering this wine for the very first time, we immediately became friends for life.

Barbaresco Montestefano

“Montestefano is known for ample, rich Barbarescos, which is exactly what readers will find here”, is how Antonio Galloni describes this masterpiece. While we agree with his professional assessment, we would like to add depth and longevity as well. This wine provides serious backbone for cellaring, but as Marco’s idea of tannins means seductive sweetness, it’s accessible young as well. It’s very difficult to obtain serious quality from the tricky Nebbiolo grape, but we dare you to compare this bottling with basically anything else available in the marketplace.

Barbera d’Alba

Entirely hand-harvested from the single vineyard “Loreto. 12 day fermentation in stainless steel tanks with pumping over 2-4 times a day.  Aged 12 months in 3000L oak casks, then aged 6 months in bottle.  Smooth, full-bodied, well-balanced intense fruit.  7,000 bottles produced.

Langhe Nebbiolo

Everybody knows that Nebbiolo is a tricky grape variety. It demands attention. It needs a good spot. Well, these fundamentals aren’t news to anybody in the business, and still so many poor examples are available, even from renowned producers. La Ca Növa doesn’t need to bother, as their Langhe Nebbiolo fulfills all our everyday Piedmontese cravings, and propels desires to taste their high-end stuff.

Le Marie

Le Marie Mixed Case

This presentation is in Swedish, due to a temporary launch at Systembolaget.

Grattis! Du har precis investerat i något unikt. Denna ”vinlåda” innehåller tre utvalda viner från coola Le Marie i Piemonte. 

Belägna i den aningen obskyra sub-regionen Barge i de västra delarna av Piemonte, inte långt från franska gränsen, producerar familjen högst personliga viner med tydlig ursprungskaraktär. Vingårdarna ligger vackert belägna på foten av Mount Viso på närmare 500 meters höjd. Här är jorden är full av röd skiffer och mineraler vilket ger ett bra grepp och fin syra i vinerna.

Familjefirman Le Marie består av vinmakaren Valerio, hans fru Luigina och barnen Simona och Daniele som alla är högst delaktiga i produktionen. De 10 hektaren odlas ekologiskt och vinerna är charmigt naturliga men samtidigt rena och fruktiga. Man gör klassiska Piemonteviner av druvorna Dolcetto, Barbara och Nebbiolo men även kvalitativt bubbel och det unika, torr vita vinet Blanc de Lissart, vilket vi lyckats få med i lådan! 

Hoppas att du gillar det här projektet lika mycket som vi gör och stort tack för att du vill prova!

Blanc de Lissart 2016 (2 flaskor); 100% Malvasia Moscato, 169 kr 

Detta är det enda vin i världen producerat av denna udda, men spännande druva. Druvorna handplockas och jäser på ståltank där vinet ligger och vilar i 6 månader innan buteljering. 

Doften är generös och dryper av stenfrukter, medan smaken är torr, strukturerad och positivt stenig. Vi tänker grillade skaldjur/fetare fisk med smakrika tillbehör gärna med en liten asiatisk touch. Ge gärna vinet en timme i karaff och servera vid ca 10C.

Dolcetto 2016 (2 flaskor); 100% Dolcetto, 159 kr 

En av Piemonte viktigaste druvor, framför allt historiskt. Le Maries version är kaxigare i frukten än de flesta andra Dolcettoviner och bjuder på mörka körsbär, viol and fina syror. 

Vinet jäser på ståltank och ligger med skalkontakt en knapp vecka innan pressning. Du dricker det med fördel lite svalt, typ 14-15C. Krydda upp både fågel och fläsk och lägg på grillen. Funkar både före, under och efter.

Debargés 2014 (2 flaskor); 100% Nebbiolo, 175 kr 

Vi älskar Nebbiolo och erbjuder flera versioner men ingen påminner om denna. Schyst intensitet med propra tanniner i en inte alltför tätsittande kostym, där de järnhaltiga sandjordarna spelar stor roll för slutresultatet. 

11 månader i neutrala fat ger vinet en utvecklad charm och härlig struktur. Passar till det mesta, men vi föredrar en somrig pasta med liten krämighet. 15-16C är en bra serveringstemperatur. Kan med fördel lagras uppåt 5 år

Sardegna

Toscana

Il Marroneto

Brunello di Montalcino

The Brunello from Il Marroneto belongs to the most historic wines from Montalcino. Produced since the early 80’s, this has constantly been one of the leading wines in the appellation. There’s no shortcuts involved in the making of this great wine, only meticulous farming and a careful vinification. Thanks to the quality of the tannins, Il Marroneto’s Brunello di Montalcino is approachable on release, but to those willing to wait, it’s seriously rewarding.

Brunello di Montalcino Madonna delle Grazie

Madonna delle Grazie represents the top selection at Il Marroneto. It takes it’s name from the address where the estate is located, just outside the walled-in city centre of the picturesque Montalcino village. Madonna delle Grazie is the epitome of what Sangiovese is capable of, and it’s constructed for the long haul. Whether you see it as a collectors’ item or just another great wine is entirely up to you, but we prefer the latter.

Le Ragnaie

Brunello di Montalcino

When dining alone in Montalcino last spring, I was blown away by the elegance of Riccardo Campinoti’s Brunello di Montalcino. Immediately then, I knew that this winery was destined to become a cornerstone in building Brix Wine. Much later, when reading AG’s tasting note for this wine, I couldn’t help smiling, as it echoes my own, basically word by word!

“Le Ragnaie’s 2010 will appeal to readers with an appreciation for Red Burgundy or Nebbiolo.” Antonio Galloni

Brunello di Montalcino Fornace

Elegance, that is the heartbeat of Le Ragnaie’s wines. Vigneron Riccardo Campinoti has rapidly ascended the ranks of a stoic and timeless region. 2010 marked the second year to shun the use of barriques for maturation and for all fermentation to occur in concrete. Many consider 2010 to be an all-time great and for Riccardo it was his moment to be appreciated by the world’s Brunello lovers, including most of the influential wine critics.

Brunello di Montalcino V.V

‘V.V.’ (Vecchie Vigne) is a polarizing wine for many as it has such a tight core. It shows the freshness and brightness of this high-altitude site, the highest in all of Montalcino. Freshly cut flowers, black cherries and spices are some of the many notes that flow from the glass in this beautifully delineated Brunello. Expressive aromatics are woven throughout, adding harmony and finesse. The Ragnaie V.V. is an example of how well some of the central, higher-altitude plots performed in 2012.

Rosso di Montalcino

Le Ragnaie’s Rosso di Montalcino offers a great and affordable alternative to their hard-to-find Brunelli. The Rosso is sourced from estate vineyards in Castelnuovo dell’Abate and vinified with similar care as their prestige bottlings. Nowadays, the prolonged aging regime in barrel for Ragnaie’s Rosso, has positioned this wine as a true Baby Brunello. It’s just an awesome interpretation of Sangiovese from this territory!

Troncone

The artist formerly known as ‘Chianti Colli Senesi.’ Riccardo grew annoyed with the DOCG administration as for the second time in eight years the Colli Senesi was turned down DOCG status due to too pale of color. ‘Troncone’ translates to ‘stump’ and it is the nickname given to Riccardo’s grandfather and Ric wanted to honor his grandfather with a wine. It also made sense as there is a large tree stump in the middle of this block thus a bit of a double meaning.

Montepeloso

Podere Forte

Guardiavigna

Guardiavigna is one of the best kept Super-Tuscan secrets. Yeah, yeah, we are aware that the term “super tuscan” is as modern as analogue telephones, but if you remove the wool from your eyes, you will realize that this Cabernet Franc based blend is pretty unique. This wine carries a true Tuscan soul, with a balanced influence from Bordeaux. Perhaps thanks to its Demeter Certification, Guardiavigna is more naked in its Terroir expression compared to most other pedigree Bordeaux-blends from this area. We adore it!

Petrucci

When we first tasted this wine, we were floored by its intensity, age-worthy structure and staying power, so beautifully counterbalanced by freshness and minerality. 100% Sangiovese, the Petrucci borrows the historic name of the Podere. An old vine close to a hundred year-old oak was revived as the symbolic mother of the grapes that produce this brilliant ruby red wine with an intense bouquet of cherry and raspberry and a mineral finish. The Petrucci is unforgettable, just like the lands from which it was born.

Petruccino

Born as little brother of the great Petrucci, it come from the youngest vineyards. Wine of magnificent grapes, it surprises for its powerful structure, even after only two years from harvest. Thanks to the hard works done to improve the soil, Petruccino has become a true premier cru, inspired expression of the Podere excellent soils. We’re disregard all people stating that there is something “secondary” about this wine, as it has proven itself to be of excellent quality in multiple tastings.

Poderi Il Carnasciale

Veneto

Portugal

Duoro

Quinta do Vale Meao

Meandro

Meandro is the second wine of this pedigree estate, located in the Upper Duoro. Younger vines and used oak barrels are used in this accessible yet age-worthy version. Rarely do we/you came across wines with a better ratio in terms of quality and price. This wine offer so much Brix Wine identity! Don’t miss it.

Spain

Andalusia

Equipo Navazos

Amontillado Bota 58

Since the 1980s and until very recently, the amontillado soleras of Rainera P. Marín were made of very different soleras labeled within the cellar as “Manzanilla Pasada”: from the third criadera of Amontillado “M. Pda.” all the way to the little shrine of 1/3 “M. Pda. Viejísima”, including solera 1/10 “M. Pda. Vieja” (from where we have sourced our editions number 31 & 61 “Bota NO” of La Bota de Amontillado).

After its purchase by the Estévez Group, the greater part of these confusingly labeled stocks was strictly restructured. The finest and deepest butts were selected, their contents refreshed with true (and unfortified) manzanilla pasada (this is a natural amontillado), in order to create an amontillado solera that was slightly over 100-butt strong and located at third and fourth in one same row. This time we have selected fifteen of these butts which shine for their superior freshness as well as intense notes of aromatic herbs, baked sweet potato, and caramel. The resulting blend is a perfect amontillado, extremely dry, long, serious, complex, and still deliciously drinkable. The additional three years of age-compared with the previous release of this wine (La Bota de Amontillado 37)-can be appreciated in terms of additional complexity and maturity.

The estimate average age of this wine is around 22 years. It is best enjoyed in a sufficiently large white wine glass towards 14/15ºC—so it should be served slightly below that to allow for aeration. An excellent aperitif on its own, it also works beautifully with some dishes: powerful crudités such as morcón or bull negre, spring haricots with black pudding, sautéed lamb sweetbreads with garlic, fabada asturiana, spicy asian food… Needless to say, it is an excellent match to a wide variety of cheeses, both hard and soft.

Amontillado Bota 69 Magnum

The historic premises of Calle Misericordia in Sanlúcar de Barrameda were thoroughly refurbished just a few years ago. The works did not significantly affect the thousands of casks of the solera and criaderas of manzanilla that are maturing in the two main buildings, but it did change the disposition and the wines of the Sala de Banderas, mainly casks of amontillado in the most delicate Sanlúcar style. Besides the dozens of butts that surround the space in this cozy bodega, there are a few vessels that are especial because of their size and their origins, particularly a magnificent tonel gordo (120 arrobas, i.e. 2000 liters), singularly placed in a corner of the room, separated from the main rows of casks that are standing by the wall.

This single big cask was filled with a selection of the best amontillados of the house (same genealogy as our previous releases No.37, 58, etc.), refreshed with a moderate proportion of the extraordinary manzanilla pasada from Misericordia. The resulting wine has aged a few more years in such unique place until the contents of the tonel has been bottled for this release La Bota de Amontillado 69 “Mágnum”. A natural amontillado whose average estimated age is around 17-18 years old.

It is best enjoyed in a sufficiently large white wine glass towards 13/14ºC—so it should be served slightly below that to allow for aeration. An excellent aperitif on its own, it also works beautifully with some dishes, such as seafood with an intense iodised taste (oysters, red shrimps, barnacles, anemones…) or spicy asian food.

Amontillado NO Bota 61

In the wine cellars owned by La Guita on the road to Jerez outside Sanlúcar de Barrameda there are several Amontillado soleras identified by the number of butts that exist of each one, and by the legends “Manzanilla Pasada”, “Manzanilla Pasada Vieja” or “Manzanilla Pasada Viejísima”. All those soleras have survived practically untouched since La Guita rearranged its stocks in 1980 and moved most to the cellars on the road to Jerez. Among them, the Solera 1/10 of  “Manzanilla Pasada Vieja” which actually is an exceptional Amontillado, very old and elegant, that shows the typical character of Sanlúcar.

It is precisely from that solera that this have sourced the present release: La Bota de Amontillado 61 “Bota NO”. It is the second time they come to it, since in 2011 there was a release with the same name and source numbered as La Bota no. 31.

Due to its evident age and depth it can be sipped as a midmorning drop on quiet leisurely days, or after a meal. It also displays a harmonious palate that makes it especially appropriate for intense dishes such as a hearty stew, arròs de muntanya, or lobster bisque, and also of delicate pieces of sushi with a dash of wasabi. Come to think of it, at a lower than usual temperature, this amontillado can be sipped successfully side by side to a refreshing ajoblanco or gazpacho.

It should be served in sufficiently generous stemware at around 13-14ºC, to account for the expected temperature rise once it is in the glass.

Fino Macharnudo Alto Bota 68

La Bota de Fino 68 “Macharnudo Alto” is a saca made in June 2016 from the same batch of casks that already gave the seven previous editions of La Bota de Fino. This new release, of an estimated average age between ten and eleven years, comes now from a selection of casks of the solera, the first and the second criaderas. The nose shows very complex and intense aromas, and a remarkable roundness in the palate (the traditional buttery touch of old finos) as a result of the autolysis of dead “flor” yeasts resting on the bottom of the vessel. This is particularly true of the solera, where the flor is almost exhausted, while in the second criadera the yeast is still very lively and active, which provides the spiciness and pungency that are also notable features of this extraordinary wine. Of course, the first criadera has an intermediate profile between the solera and the second.

This is a wine for connoisseurs, bottled almost unfiltered in order to preserve its golden color and racy character. It can be decidedly enjoyed upon release, but its evolution in bottle will continue to delight consumers for many years, provided it is stored with the same care as any other fine white wine.

It performs best at temperatures ranging from 9-10º C, where it shows a lighter and fresher profile, to 13º C, where it fully displays its rich and complex aromatic range. On the table it is a most versatile wine, successfully matching a wide array of diverse foods: of course Ibérico ham, but also seafood dishes, shepherd’s pie, “a feira” octopus, grilled vegetables, not too mature farm cheeses…

Manzanilla Bota 71

This is the eighth release of La Bota de Manzanilla de EQUIPO NAVAZOS, all of them with a pure Sanlúcar character, which this time we have sourced from a different place in order to retake with even more enthusiasm the authenticity of the original style of our manzanilla. It has been very helpful the fact that they have had access to several dozens of toneles and botas of outworldly quality, casks that have been carefully put apart and looked after by Eduardo Ojeda and his team along one decade, since they arrived to Sanlúcar in January 2007. The estimated average age of this manzanilla is seven years.

Showing a well settled and profound profile as well as salty and cheerful vibrancy, La Bota de Manzanilla No.71 is an unbeatable match on the dinner table. It excels with dishes from the Spanish seafood tradition: mackerel potatoes, tuna stew, oven preparations and boiled shellfish; and international cuisine: toro sashimi, marinated herrings, mussels. It has been bottled after only the slightest filtration in order to preserve its genuine character and its deep golden color with green hues as if straight from the butt.

It is advisable to handle this manzanilla with just as much care as any other great white wine. It should be served at about 9/11ºC in fairly large stemware, never in the cliché copita.

Manzanilla Pasada Bota 59

Rafael Rivas, capataz for several decades at La Guita cellars at Sanlúcar’s Calle Misericordia until his retirement in 2011, started in 1986 this 15-butt solera with a well-aged manzanilla. The plan was to produce an old manzanilla of exceptional quality, should one be required to add some extra kick to the commercial releases of the house.

But no such kick was ever required, and so, in order to preserve its character and prevent its turning into an amontillado, capataz Rivas pampered these 15 butts and ‘touching’ them only sparsely, sometimes as little as only every two years, with testimonial sacas of only four or five arrobas (roughly 5×16=80 liters) and refilling them with wines sourced from the best solera of La Guita. The result is a true manzanilla pasada, extremely singular in style. Like the good old ones.

Another feature that contributes to this wine’s singularity and unmatched biological character (intense and steely notes of salinity on the palate) is the way the butts are filled almost up to a tocadedos (within finger reach from the top)—well above the customary 5/6 in the Sherry region. This way, the yeast layer or “flor” (truly weakened now by the wine’s age and lack of nutrients) in these butts is more reduced and can be maintained with those scarce refills. It still performs its function as physical barrier against the wine’s oxidation, but in its diminished state it cannot be fully effective and so this manzanilla offers elegant oxidation notes and a budding rise in its alcohol level, at about 16%.

This prodigious wine was never bottled until Equipo Navazos selected it in 2008 for its 10th release of ‘La Bota de…’, followed two years later by edition number 20 “Bota Punta”, and then a few more that have been celebrated by many wine lovers who are absolutely crazy for this superb manzanilla pasada.

The real average age of La Bota de Manzanilla Pasada 59 must be around 15 years. It is a complex and powerful wine, of balanced freshness and elegant oxidation notes that make it truly unique. Stunningly versatile on the dinner table, it matches a wide variety of dishes, from the most easygoing (rich fish dishes, fish-based rice recipes, charcuterie) to the most difficult (scrambled eggs with boletus edulis, runny sheep cheeses, asian spicy food). Best served around 12º C, in moderately large stemware.

Manzanilla Pasada Bota 70 Magnum

The historic premises of Calle Misericordia in Sanlúcar de Barrameda were thoroughly refurbished just a few years ago. The works did not significantly affect the thousands of casks of the solera and criaderas of manzanilla that are maturing in the two main buildings, but it did change the disposition and the wines of the Sala de Banderas, mainly casks of amontillado in the most delicate Sanlúcar style. Besides the dozens of butts that surround the space in this cozy bodega, there are a few vessels that are especial because of their size and their origins, among them two toneles of 90 arrobas (i.e. 1500 liters each), singularly placed in two of the corners of the room, separated from the main rows of casks that are standing by the wall.

These two casks were filled with a selection of the best wines of the first criadera (1/41) of the extraordinary manzanilla pasada from Misericordia (same genealogy as our remarkable releases no.10, 20, 30, etc. of the La Bota series). These two toneles of manzanilla pasada have been ageing for a couple more years in such unique place until their contents has been bottled for this release La Bota de Manzanilla Pasada 69 “Mágnum”.

The real average age of this manzanilla pasada must be around 13 years. It is a complex and powerful wine, of balanced freshness and elegant oxidation notes that make it truly unique. Stunningly versatile on the dinner table, it matches a wide variety of food, including rich fish dishes, charcuterie, truffled eggs. Best served around 11º C, in moderately large stemware.

Palo Cortado Bota GF 51

La Bota de Palo Cortado 51 “Bota GF” is a stablemate to La Bota de Palo Cortado 41 “Bota NO” and La Bota de Palo Cortado 48 “Bota Punta”, as it has been sourced from another of the butts included in the solera GF-30 kept by Gaspar Florido in its old cellars at Rubiños St, in the very heart of the “Barrio” in Sanlúcar de Barrameda–and later moved to a dilapidated complex on the road to Trebujena which is still in use though no longer as a cellaring facility.

Until 2013-2014, these butts have rested at the sacristy of Bodegas Pedro Romero, back to the “Barrio” and in fact very close to their original location. The label legend “Bota GF” is of course our modest tribute to the original wine and its maker until 2007.

Together with the rest of the releases in this short series, La Bota de Palo Cortado 51 “Bota GF” gives an increasingly rare opportunity to encapsulate and enjoy a little sample of the history of the Sherry district. We are talking about releases 41, 47, 48, 49, and 51: their estimated average ages range from 50–in the case of the youngest–to 80 years. There is simply not that much venerably old wine left around anymore, not to mention as balanced and harmonious as these; not even in the combined cellars of Jerez, El Puerto and Sanlúcar, and we fear that the chances of having access to jewels such as these are unlikely to abound in the future–especially at these prices and in lots of multiple wines of the same breed for us to compare.

Rioja

Olivier Riviere

Gabaxo

50% Tempranillo and 50% Garnacha are folded together in this post-modernist Rioja version. High praise from around the globe are well deserved here, and lovers of individual wines will find a new favourite!

Stem-infused tannins, great purity and juice acidy are hallmarks in this special wine. We’re immensely proud to introduce this wine to restaurants, but in a way even more proud that Systembolaget has embraced it as well.

La Vallada

The gnarly vines behind this vivid and structured wine is old, ranging from 50-100 years of age. The high altitude, exceeding 900 metres above sea level, provides a continental climate with cold winters and hot summers, but even more importantly, severe differences between day and night. These changes in temperature variations fixate the color as well as deliver high acidity grapes. In a way, this wine encapsulates why Olivier Riviera is the real deal. Stunning value for money, considering its great aging potential.

Las Vinas de Eusebio

Sourced from a single vineyard in Rioja Alavesa, this set a new benchmark for Olivier Riviere. Amazingly aromatic and tightly structured, the Eusebio will require patience in order to realized its true potential. Aged for 24 months in mostly neutral barrels, its acidic profile and red fruit flavors offer connoisseurs a new beginning from this renowned wine producing region.

When exploring Rioja in recent years, plenty of “modern” wines are being released, offering internationalized flavors, dominated by toasty oak and rich fruits, but limited amounts of what we aim for; sincerity and a true sense of place. Las Vinas de Eusebio offers just that in spades.

Rayos Uva

Rayos Uva is Olivier’s brilliant entry-level wine. It’s done in stainless steel tanks only, and is a very clever blend of Tempranillo, Garnacha and Mazuelo, sourced from vineyards in Rioja’s sub zones Alta and Baja. The Tempranillo from cooler vineyards in Rioja Alta brings acidity and grip, while the warmer climate in Baja adds lush and sexy fruit flavors.

USA

California

Bedrock Wine Co.

Evangelho Heritage Wine

The Evangelho vineyard lies just inland from the Sacramento River Delta on banks of sand that can reach 40 feet in depth. Though a warm area there is rarely a day that passes without a serious wind—very much like a Californian Mistral and the antecedent to the fog coming through the Golden Gate—racing through the vineyard. This causes the vines to shut down for much of the hot afternoons, and the result is a wine that seemingly defies conventional wisdom when it comes warm weather sites. Evangelho tends to be the lowest in pH and alcohol of the Heritage Wines, and it shows way more elegance than you thought possible by reading the appellation.

Judge Ranch Sauvignon Blanc

“This vineyard is so rocky that Joe and Gail Judge were forced to remove 1000 tons of stone before creating adequate soil for vines. This greatly devigorates the overly enterprising Sauvignon Blanc vines and results in fragrant wines of solidly wrought temper. The wine was fermented entirely in the cigare barrels made famous by Didier Dagueneau, coopered to our specifications (aka, tight grain and very light toast) for us by our friends at Tonnellerie Atelier. Exotic and ambrosial, this wine captures what I love best about good Sauvignon Blanc—great aromatic complexity paired with nice texturing.” Morgan Twain-Peterson

Old Vine Zinfandel

“The Old Vine Zinfandel comes from a smattering of sites, most of them in Sonoma Valley, Alexander Valley and the Russian River Valley. As always, the Old Vine is really best described as a mixed-blacks, as other grapes – both red and white – comprise about 23% of the blend. It’s always a treat to see what Morgan Twain Peterson and his colleague Chris Cottrell are up to at Bedrock, where the focus is on showcasing California’s heritage sites and their extraordinary pedigree, something Bedrock and a handful of like-minded wineries have taken with notable enthusiasm.” Antonio Galloni

Shebang Red VII

“The cuvee VII is predominately Zinfandel and Grenache with a little Alicante Bouchet, Petit Sirah and Sangiovese, much of which comes from old vines. Rather than giving you a flowery worded description of the wine, which are always like 50% BS, why don’t you find out for yourself?! We think you will be very pleased.”

Do we feel that additional information is needed? Nope. Thanks to Morgan and Chris at Bedrock for this great summary!

Shebang White III Sauvignon Blanc

The Shebang label, represents fantastic wines at great prices. This is the third cuvee, and for the first time, it carries a varietal name. The wine is a blend of 80% Sauvignon Blanc, mostly from 30 year old dry farmed vines in Mendocino, ancient vine Muscadelle and a touch of ancient vine Semillon (both from Sonoma). Fermented with native yeasts, and aged in about 15% new French oak, this is fresh and clean with bright acidity and a wonderfully weighted mid palate. This is a great white for everyday drinking.

The Bedrock Heritage Wine

“Always the wine closest to my heart, the Bedrock Vineyard Heritage Wine comes my family’s old vineyard in the heart of Sonoma Valley. Planted between 1888 and 1895 and composed of over 22 interplanted varieties, the Bedrock Vineyard Heritage Wine is the wine that I started the winery to make. The piece of rock strewn red clay soils produced a wine of citrus-tinged red fruits and spice. I hope this wine speaks as much to the vineyard as to the varieties from which it is composed- which of course is the point.” Morgan Twain-Peterson

Big Basin

Coastview Vineyard Pinot Noir

Located six miles south of Calera’s Mount Harlan AVA, the Coastview Vineyard is perched at 2,400 ft looking over the Salinas Valley, Santa Lucia Highlands and Monterey Bay. Various Dijon-clones including 113, 114, 115, 667 and 777, plus some Pisoni selection was planted in 2008 on crushed rocks of decomposed quartzite/granite and limestone soils. This is a tightly structured wine built for aging, thanks to being vinified using about 20% stem inclusion with the remainder destemmed whole berry.

Coastview Vineyard Syrah

The Gabilan Mountains are a rugged granitic and calcareous limestone based range that is hardly hospitable to any crop other than low yielding, character rich wine grapes. Big Basin’s Coastview Vineyard Syrah clearly demonstrates the enormous potential of this very special place, but also highlights winemaker Bradley Brown’s Midas touch with one of Brix Wine’s favorite varieties.

Homestead Block Roussanne

Roussanne is a true wine connoisseur’s wine. It’s not a widely known grape, but those in the know go wild for wonderful examples of this rare white Rhone wine which can age gracefully for decades. Big Basin’s version come from their tiny one acre plot of Roussanne planted in the Homestead Block, and it’s the only planting of this grape in the Santa Cruz Mountains. It’s a demanding and powerful wine; packed full of complexities, nuances and personality, loaded with verve and energy. This rare Roussanne is destined to age wonderfully, and properly aged bottles with 10+ years of cellar time will be a truly sublime experience.

Old Corral Syrah

“Old Corral is the eternal reminder that maintaining transparency to site is our end-game. Ultimately, transparency is about revealing all of the nuance and detail a given site has to offer, and if that site is extraordinary, an extraordinary wine is the result. Each vine in Old Corral is planted only three feet apart. The dramatic, steeply terraced rows these vines are planted to are similar to extreme vineyards in the world’s top Syrah regions in the Northern Rhone Valley. These hand farmed vineyards force you to invest a lot for little (grapes) in return. But what you do at harvest proves that it is worth what it takes.” Bradley Brown, Winemaker

Santa Cruz Mountains Pinot Noir

The Santa Cruz Mountains Pinot Noir is a appellation wine, using Lester Family Vineyard fruit and grapes from the recently planted Coastgrade Vineyard. The sandy, loamy soils of the Lester site always produce tiny clusters of Pinot Noir which bring amazing concentration and depth to a wine. Coastgrade, located just north of Santa Cruz, hardly three miles from the Pacific Ocean is planted directly across the road from a limestone quarry. The cool climate of this site, coupled with its geology achieved ripening in early October – which is almost unheard of in this ‘early’ vintage. 50% whole clusters were used during fermentation, resulting in a wine with high toned, perfumed aromatics with pronounced minerality and bright acidity.

Clos Saron

Carte Blanche

This individual white wine originates in the Lodi AVA. This vineyard is farmed organically by Markus Bookish, and Gideon co-ferments a number of white grapes in order to create this unique wine, depending on the vintage. In 2014, grapes used were Albarino/Verdelho, and we believe that open-minded people accepting the orange wine movement will find this cuvee very joyful.

Gideon’s comments are; “This wine was 100% foot-stomped and fermented on its skins/stems, exactly as we make our reds. It is richly aromatic, textured, and flavorful, and light on its feet. Complex and refreshing.”

Home Vineyard Pinot Noir

The name says it all, doesn’t it? This site generally produce Clos Saron’s signature wine, the Home Vineyard Pinot Noir. Gideon’s interest in Pinot Noir is related to its unsurpassed ability to capture and express the essence of its place of origin. There is an old saying, that a good Pinot expresses its varietal, whereas a great one expresses its terroir… You will certainly find Clos Saron’s Pinots distinctly different from their Burgundy, Russian River, Central Coast, and Oregon relatives, while being as true to their varietal as any. We’re seriously excited to be able to offer these rare gems to Swedish discerning Pinot Noir connoisseurs.

Out of the Blue Cinsault

After a devastating frost at Clos Saron in 2011, Gideon decided to source fruit elsewhere, in order to produce “something”. The result was highly successful as he started a collaboration with organic Lodi grower Markus Bokisch. There are actually three different Cinsaults in the Clos Saron range these, and we’ve chosen the foot-stomped, wildly aromatic Out of the Blue as our Brix Wine pick.

Stone Soup Syrah

“2009 announced the first vintage of our Stone Soup Syrah. At about 2000ft. altitude, this vineyard is located about one mile up the hill from our home, on our friends John and Ellen Trezevant’s property. This Syrah’s expression is strongly individual: lighter than most in body and alcohol, it has very deep color, vibrant acidity, and fresh aromas. This 2-acre site is a textbook Syrah vineyard: south-facing, steep, extremely rocky, granitic, well drained. The challenge here is getting the vines established in this extreme low-vigor, arid hot-spot, but the early results are highly promising. About 10% of the vineyard is planted Viognier, which has been co-fermented with the Syrah starting with the 2013 vintage.”

The Pleasant Peasant Carignan

Made from century old, gnarly Carignan vines and aged in combination of concrete tanks and neutral barrels, this is about as naked as you’ve ever experienced this understated grape variety. Historically used for bulk wines, thanks to Carignan’s generous yield, there are a few areas around the globe where old vine Carignan strives and has proven, on numerous occasions, that greatness can be achieved.

In our opinion, this foot-stomped version, carries that “wow-factor”, so important in today’s wine world. And even more importantly, it has Sierra Foothills written all over it!

Napa Valley