Wines of the Week: 
2019 Henri Boillot Bourgogne Blanc Meursault Chardonnay Normally $49.99–$42.49 15% Off This Week ONLY! 2019 Domaine Bachelet Monnot Les Chanlins Pommard Pinot Noir Normally $92.99–$79.04 15% Off This Week ONLY! * * * About the Wines of the Week: 2019 Henri Boillot Bourgogne Blanc Meursault Chardonnay Normally $49.99–$42.49 15% Off This Week ONLY!  
About the Winery Henri Boillot is at the epicenter of great winemaking and is one of the most respected winemakers in Burgundy. Under his craftsmanship and exceptionally skilled hands, his Chardonnay and Pinot Noirs are without a doubt top-tier Burgundies.The soil is clay-limestone, the perfect mixture to nurture those Chardonnay grapes. The grapes are, of course, hand-harvested. One of Boillot's signatures is that he keeps his yields stunningly low - between 22 and 26 hectoliters per hectare. This practice is extraordinary because it's about half the yield of his neighbors. 
About the Wine Boillot is hands-on. He practices strict grape sorting and selection. The alcoholic fermentation takes place in wood vats. The wine is aged for 10 months in a judicious amount of new and 1-2-year-old oak barriques. This treatment is very rare for Bourgogne Blanc, but this is Henri Boillot’s dedication to making the best of everything he bottles. Allen Meadows has described past vintages of this wine as "There is a subtle touch of minerality to the detailed and discreetly saline-inflected flavors that possess the fine depth and length. Recommended as this definitely boxes above its weight."- Allen Meadows, Burghound * * * 2019 Domaine Bachelet Monnot Les Chanlins Pommard Pinot Noir Normally $92.99–$79.04 15% Off This Week ONLY!  
About the Winery From their domaine in Dezizes-les-Maranges, brothers Marc and Alexandre Bachelet, oversee an enviable catalogue of top Côte de Beaune vineyards: St. Aubin En Remilly, the top sites in Maranges, Puligny 1er Cru Folatières, Puligny 1er Cru Referts, Batard Montrachet, Chassagne Montrachet, and some of the best parcels in Santenay. Since their first vintage in 2005, they have refined their approach to farming and winemaking to the point where they are now firmly established as two of Burgundy’s finest talents. The comparisons to some of Burgundy’s elites make complete sense as the resulting wines are breathtakingly layered, racy, and achingly long. 
About the Wine Coming from 40+ year old vines, located above and touches 1er Chanlins on the Volnay side of Pommard, just next to Rugiens. This very dangerous, steep parcel is situated at 1312 feet (400 meters) and can only be worked by hand. With red clay and chalk soils, after harvest the wine is fermented with 15% whole cluster and indigenous yeasts. Aged in 15% new oak. When poured, expect aromas of red and black fruit mingling with freshly picked flowers pop out of the glass. This medium-bodied wine gives good texture, with well-integrated tannins and stunning weight. The finish is tried and true, with great persistence and longevity. * * * Also Tasting Today: 2016 Maze Wines Maze Napa Valley Cabernet Sauvignon $124.99  
About the Winery During a career spent in Media, Gerry McSharry spent many happy years entertaining friends and prospective clients in some of the world’s finest restaurants. Whilst building his business, he developed his love affair with fine quality wines and a lifelong interest in Oenology. Upon his retirement from Media, Gerry, along with his son Paul, started a wine importation business in Ireland. They developed a small, but exquisite portfolio of boutique international wines previously unavailable in Ireland. Paul, however, held a wider dream of being in the Winery, working in the Vineyards and learning the complete craft of winemaking. In 2009, he traveled to the Napa Valley and was able to make that dream a reality. He found himself in the extremely fortunate position of meeting and working alongside celebrated Winemaker Mark Herold, and there, between Paul, Gerry and Mark acting as consultant, MAZE Wines was born. The inaugural vintage saw only 220 cases of MAZE Cabernet Sauvignon produced, and slowly but surely, production has grown over the years to include a single vineyard Sauvignon Blanc from Knights Valley and the extremely limited production CLEW from two small vineyards in Coombsville. 
About the Wine 100% Cabernet Sauvignon from Stagecoach Vineyard, Napa Valley; aged in exclusively 100% French Oak. Intense aromas of black fruits – black cherries, blackcurrants and black plums, followed by discrete notes of tobacco, dried wild flowers, and in the background star anise and winter spices. Rich mouthfeel of dark berries, roasted nuts and dark chocolate. This wine has seamlessly integrated oak, and its balanced acidity and smooth, structured tannins, extend into a long, lingering finish. Drink now or age for 12+ years. Just under 700 cases produced. 
Critical Acclaim “One-hundred percent Cabernet Sauvignon from the Stagecoach vineyard, aged in 100% new French oak, the 2016 Cabernet Sauvignon has a very deep garnet-purple color and offers a vibrant black cherry, redcurrant and black berry-scented nose with an undercurrent of cassis, oolong tea, fragrant soil and bay leaves plus a waft of lilacs. The palate is full-bodied with a fantastically firm frame of ripe grainy tannins and amazing tension with the taut, muscular fruit, finishing very long and layered. 695 cases produced. Drink Date: 2019 - 2036”–96 Points, Wine Advocate * * * Cocktail Recipe of the Week: 
Espresso Martini Ingredients: 2.0 ounces Five Farms Irish Cream Liqueur 1/2 ounce Zyr Vodka 1.5 ounces Espresso Espresso beans, shaved for garnish Directions: In a shaker, add all ingredients and shake until chilled. Strain into a chilled martini glass and garnish with shaved espresso beans. Cheers and Enjoy! * * * Snack of the Week: 
Fromage a la Truffe Noire Truffle Brie This French innovation may look like pudgy brie, but it's actually much creamier. The mild, buttery flavor has a sweetness that goes very well with champagne and fresh fruit. Fromager d'Affinois may remind you of a triple-creme, so loaded it is with silky fat. But that texture is achieved by ''ultra filtration,'' which breaks down the fat molecules in the milk in order to further disperse them through the paste. The result is a thick, nearly whipped spread of tangy, milky goodness. * * * | 
