Wines of the Week: 
2020 Patrick Piuze Terroir de Chablis Chablis Chardonnay Normally $34.99–$29.74 15% Off This Week ONLY! 2018 Fratelli Serio & Battista Borgogno Truffle Hunters Nebbiolo D'Alba Alba Nebbiolo Normally $27.99–$23.79 15% Off This Week ONLY!
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About the Wines of the Week: 2020 Patrick Piuze Terroir de Chablis Chablis Chardonnay Normally $34.99–$29.74 15% Off This Week ONLY!
 
About the Winery Born in January 1973 in Quebec, Canada, Patrick Piuze is the third son of a middle class family who was never involved in producing wine. When he turned eighteen, Patrick met Marc Chapoutier, who became a real springboard towards his professional life and helped him to get started in wine producing. Thanks to him, Patrick traveled all over the world and worked in several wineries in Australia, South Africa and Israel. Then, he went back to Quebec and started up a wine bar called "Le Pinot Noir" in the center of Montreal. In the summer of 2000, Patrick left Montreal and carried his backpack to Burgundy, one of the most beautiful regions in France. He joined Olivier Leflaive and his staff in Puligny-Montrachet for the harvest season and was entrusted with Olivier Leflaive’s Chablis winemaking. Patrick Piuze then started to make a name for himself as an excellent winemaker. His fame led him to be recruited a year later as a cellar master by Jean-Marc Brocard. At this time, Patrick took the most important decision of his life: he founded his own winery on July 1st, 2008. It was a real challenge to settle all by himself. Through his wines, Patrick Piuze has always been intent on revealing the true character of Chablis and its wide-ranging terroirs and vineyards. 
About the Wine Sustainably farmed from two parcels, both north-facing, very near to 1er Cru Montmains. It’s fresh and rich on the palate with an herbal finish. Fermented and aged in tank. “...The only thing truly original in the world of wine is the underlying terroir and I have nothing else interesting to add. Anyone can copy anyone else’s techniques so what else is there to make great wines? I believe the answer is simple: Terroir. I want to work only with the fruit from old vines and even then, only old vines that are planted exclusively within the original boundaries of Chablis. If I respect these things, it will be almost impossible to make bad wine.”–Patrick Piuze * * * 2018 Fratelli Serio & Battista Borgogno Truffle Hunters Nebbiolo D'Alba Alba Nebbiolo Normally $27.99–$23.79 15% Off This Week ONLY!  
About the Winery The rolling hillside vineyard of Cannubi, in which the Serio and Battista Borgogno winery is based, encompasses just under 15 hectares, about the same size as the prestigious Burgundy plot of Clos de la Roche (which will easily set you back $300 per bottle). Among the cognoscenti, Cannubi is held in the same esteem as any Grand Cru Pinot Noir vineyard in Burgundy. It’s history as a place where great wine has always been produced is evident: the oldest surviving bottle of Barolo is labeled, “Cannubi -1752.” While the history is important, it is the terroir, and resulting style that separates Cannubi from Barolo’s other vineyards. The crus of Serralunga and Monforte are known for their power, and to a certain extent, the Barolo DOCG as a whole enjoys the same reputation. The majesty of Cannubi lies in its lifted, floral aromatics with a palate characterized by elegance and approachable structure. As with all great wine, its requisite age-worthiness is undeniable, but unlike many Baroli, Cannubi brings uncommon pleasure in youth. Francesco Borgogno established Fratelli Serio and Battista Borgogno in 1897. At the time his was the only winery on the Cannubi hill. He served as the mayor of the town of Barolo for more than 30 years, leading an informal association of growers and helping to solve problems in the vineyards and beyond. The estate has been in the family since its beginning, with fourth-generation sisters Anna and Paola Borgogno now handing the reins over to daughters Emanuela and Federica. 
About the Wine 100% Nebbiolo situated on sandy marl and clay soils in Castellinaldo and Diano d’Alba. Sustainably farmed, after harvest, the wines are macerated and fermented for 10-12 days in wooden ‘tini ’aged in Slavonian oak barrels (2500-5000 liters) for one year prior to bottling. A new critically-acclaimed documentary film called “The Truffle Hunters,” brilliantly follows the exploits of a few Piedmont white truffle hunters and their dogs. Michael Dweck and Gregory Kershaw are the incredibly talented filmmakers and in conjunction with the release of the film, the importers convinced one of their favorite Barolo producers, S&B Borgogno to produce two very limited bottlings of 2018 Nebbiolo d’Alba and 2017 Barolo ‘Cannubi’ in honor of the film. Importantly, a significant portion of the proceeds of every bottle sold will go toward conserving the truffle forest of Piedmont for future generations! The labels of both wines were created using actual stills from the movie, paying homage to the bond between the Piedmontese foragers and their canine companions. The 100% estate-bottled wines are simply extraordinary! 300 cases produced for this special edition bottling. 
Critical Acclaim “Fratelli Serio & Battista Borgogno is one of the most historic estates in Piedmont, with a number of core holdings in and around Cannubi. It’s been a number of years since I last tasted the wines, but I was quite taken with the two 2016 Barolos… Borgogno is an estate to watch.”–Antonio Galloni, Vinous * * * Also Tasting Today: 2014 Domaine Huet Pétillant Brut Vouvray Chenin Blanc $34.99  
About the Winery Since its founding in 1928, Vouvray’s Domaine Huët has been the standard-bearer for great, ageworthy Chenin Blanc. And to this day, year after year, the estate produces some of the world’s most compelling white wines—and in a remarkable range that spans sparkling, dry, semi-dry, and breathtaking dessert styles. The domaine’s founder, Victor Huët, was a Parisian bistro owner. However, with lungs and nerves shattered by his experiences in WWI, Victor re-settled to the town of Vouvray in France’s beautiful Loire Valley. He soon purchased the first of his great vineyards, Le Haut-Lieu, in 1928, and Domaine Huët was born. Victor’s son Gaston (born 1910) worked with his father from the beginning, and assumed full charge by 1937. With an obsessive devotion to quality, and an engaging showman’s personality, Gaston built the Huët legacy over the next 55 years, despite spending five years in a German POW camp during WWII. Today, with Huet veteran Jean-Bernard Berthomé at the helm, coupled with the endless support and passion of second generation siblings Sarah & Hugo Hwang, Domaine Huet may be making its most consistently great wines. As was one of the earliest adopters of biodynamic practices, and with years of experience working with the appellation's greatest terroirs, Jean-Bernard and his team are achieving a fascinating level of transparency, purity, and knife-edged balance in the wines. 
About the Wine All grapes harvested by hand. Noel Pinguet was one of the first French vignerons to adopt biodynamic viticulture and credit biodynamics with enhancing the personalities of the estate's terroirs. Bottled before primary fermentation is finished, resulting in a lower pressure sparkling wine - pétillant - because only a portion of the fermentation occurs inside the bottle. Among the great values in sparkling wine and competes in pedigree, texture and flavor with many Champagnes. Shows trues versatility of Chenin and provides endless drinking pleasure. * * * Cocktail Recipe of the Week: 
Cinnamon Maple Whiskey Sour Ingredients: 1 ½ ounces (3 tablespoons) Blade and Bow Bourbon Whiskey 1 ounce (2 tablespoons) fresh lemon juice 2 to 4 teaspoons maple syrup, to taste (I like 3 teaspoons, which is the equivalent of ½ ounce or 1 tablespoon) Pinch of ground cinnamon, optional Twist of lemon to garnish Directions: Fill a cocktail shaker or mason jar about two-thirds full with ice. Pour in the bourbon, lemon juice, maple syrup and a pinch of ground cinnamon. Securely fasten the lid and shake well.
Pour fresh ice into your cocktail glass and strain the cold whiskey sour mixture into the glass. Garnish with lemon twist and serve. Cheers and Enjoy! * * * Snack of the Week: 
Colston Bassett Stilton Bleu The term ''Royal Blue'' must have come from the creation of Stilton. Invented by Elizabeth Scarbrow and first served in 1720 at the Bell Inn in Stilton, England, fame was not far behind. Made with pasteurized cows' milk, it is ripened 3-4 months under carefully controlled cool, humid conditions. These rustic farmstead cylinders are made by Colston Basset Dairy, for Neal's Yard Dairy. Each bite is exceptionally buttery in texture with a clean, mineral tang that you'll never forget. Traditionally served with Tawny Port or fresh pears. We like both. * * * | 
