Loire Valley

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  • 2019 Dyckerhoff Reuilly Petit Gris Rosé

    Tasting Notes ~ Domaine Dyckerhoff consists of 7 hectares in Reuilly in the central Loire near Bourges, about an hour west of the region of Sancerre. The allowed varieties of Reuilly are Sauvignon Blanc, Pinot Noir and Pinot Gris. The Pinot Gris is only allowed for rosé, resulting in a wine with the slightly pink tint and rich texture, it’s more than just a dry rosé. The wines of Reuilly are pleasurable and easy to drink, a racy, cool-climate style that is sure to please, and can be great alternatives to Sancerre in terms of value. Pale salmon color, fruit forward nose, great length and freshness in the palate with flavors of wild strawberries, peach skin and mineral.
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  • 2019 Domaine Pichot ‘Le Peu de la Moriette’ Vouvray

    Tasting Notes ~ A fresh, floral Chenin Blanc with crisp acidity, and rich concentration. This Vouvray is slightly off dry, pure and intense.
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  • 2019 Les Deux Moulins Pinot Noir

    Tasting Notes ~ Done entirely in stainless steel, the wine has pretty scents of strawberry preserves and crushed cherries and has flavorful fruit on the palate backed by impressive minerality and a lingering finish. Crushable!
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  • 2019 Domaine Auchère Sancerre

    Tasting Notes ~ Green fruit notes on the nose such as lime, green apple, and gooseberry, as well as fresh grapefruit. Bone-dry and racy on the palate, with a characteristic minerally finish.
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  • 2018 Domaine Landron Chartier Muscadet Coteaux de la Loire

    Tasting Notes ~ The wine has a light gold color, an open expressive nose, supple attack, expressive exotic, ripe fruit aromas and a long rich finish.
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    2019 Claude Riffault Sancerre ‘Les Boucauds’

    DC 95
    Decanter 95 ~ Part of Loire Sauvignon Blanc: Panel tasting results Les Boucauds is one of 14 communes within the Sancerre appellation and is rich with Kimmeridgian limestone-clay soil. The Domaine owns a total of 13.5 hectares of vineyards across Sancerre. The certified organic Les Boucauds vineyards are located on hillsides with a vine age of 30-40 years and they began the transition to biodynamic farming in 2018. After hand harvesting, 80% of the juice is fermented in stainless steel tanks to retain the fresh fruit characteristics and 20% is fermented in barrel; each parcel is then aged separately for 7-8 months before being blended and bottled in early summer. JB: Light gold, touch of honey, gooseberry and pineapple notes, vibrant and long finish. RG: Scents of pure apple fruit, florals. Good transparency of place yet with richness and depth of lees coming from winemaking. Lovely phenolic texture. CK: Light peach and citrus notes. The palate has real harmony, with elegantly creamed white peach and citrus fruits, cut with minerally energy and fresh acidity, giving it a real sense of panache and style.
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