Old Accessories

#27 On The Wine Spectator's Top 100 Wines Of 2024!

94 points Wine Spectator
Bursting with flavor and personality, this offers lemon meringue, fresh peach and Fuji apple notes up front on a juicy, succulent frame, while amber aromas and salted lime accents emerge on the long, expressive finish. Drink now.

The uber rare third wine of Chateau Grand Puy Lacoste. Consisting of 80% Cabernet Sauvignon and 20% Merlot from the superb 2016 vintage. A wine not to be missed by any Bordeaux enthusiast, this is superb! The wine needs about 20-30 minutes in a decanter to fully unfurl. It is drinking in its prime drinking window displaying lovely complexity and an edgeless finish.

Lava Cap’s Cabernet Sauvignon has long been recognized for producing age-worthy wines that showcase vibrant fruit and rich texture. The 2022 Cabernet Sauvignon holds true to this, with a dark purple color, and dark black fruit on the nose. On the palate, vibrant fruit mingles with allspice and clove, framed by vibrant acidity and well integrated tannins.

2018 Double Gold medal winner at San Francisco International Wine Competition! Made from estate grapes in our Hudson vineyard and totally dry. Light and complex, we get notes of cherry, herbs, and leather. - Winery

Vegan friendly.

Organic

Ezio Poggio is a true visionary or, as Italians would say, a personaggio. He is devoted to the revival
of Timorasso, one of Italy’s most dynamic wine grapes. Ezio planted his first vines in 2004,
reestablishing a long-lost growing zone now known as Terre di Libarna along the north face of
the Apennine Mountains, which separate Piedmont from Liguria. In 2011, Ezio successfully
petitioned for official recognition of a new subzone in the southern half of the Tortona Hills called
Terre di Libarna. His daring decision to grow Timorasso at an elevation of nearly 2,000 feet is
without peer, and his unique vision for the grape has yielded white wines of ineffable beauty and
poise. At merely 15 hectares, this small but mighty subzone of the Colli Tortonesi DOC
encompasses the highest elevation growing region for Timorasso. Ezio Poggio is the sole
producer in Terre di Libarna.

Timorasso thrives in white, rocky, calcareous-clay soils, which bear a strong resemblance to the marls, or Marne di Sant’Agata, found in parts of the Langhe. Unlike the Langhe or the Roero, however, very little sand is found in these hills. Terre di Libarna’s significant diurnal temperature swings are mitigated by warm Mediterranean air currents rising up from Liguria. While a relative newcomer to the international scene, the variety has long been esteemed in Piedmont, where Timorasso was often nicknamed "White Barolo" due to its incredible structure and age-worthiness. As early as the 1800s, ampelographers described Timorasso as a noble variety. Leonardo da Vinci, no less, is believed to have been a fan, having included a bottle of white wine known as Timuras and a local cheese from Colli Tortonesi among wedding gifts for Isabella di Aragona.

Characterized by intense, enduring herbal and mineral notes as well as high acidity, Timorasso is mediumto full-bodied with notes of white flowers, subtle stone fruit, and lemon. Due to the presence of an aromatic precursor abbreviated as TDN (trimethyl-dihydronaphthalene) also found in Riesling. Timorasso can yield age-worthy wines that develop great complexity over time. Such bottlings often demonstrate diesel or kerosene notes after several years in bottle. By law, Timorasso cannot be labeled under the Colli Tortonesi appellation if the wine has not rested on the lees for at least 10 months, a technical requirement befitting a structured, age-worthy white wine like Timorasso. While many Timorasso fans draw parallels to Chenin Blanc for its aromatic profile, texture, and ageability, it is singular among native Italian white varieties.

Organic / Natural

One of the most popular and best known Mezcals, famously containing a single specimen of the worm that lives in the agave plant. Monte Alban is named for a mountaintop settlement in Oaxaca, Mexico known for its agave plants, both cultivated and wild. Palate is smoky, earthy and on the light side.

Distiller Notes
2021 San Francisco World Spirits Competition Double Gold Medal Winner

Brilliant copper. The aromas are mildly sweet with hints of vanilla and honey. Hints of toffee, berries, and spice with fresh mint on the palate. Soft toasted oak, elegant and warm finish.

2021 San Francisco World Spirits Competition Gold Medal Winner

Sweet anise and coriander aromas with citrus fruit and hints of elderflower. Complex spicy flavors on the palate are balanced with the fresh fruit flavors from the Muscat Canelli.

Premium wine legs were blended together and fortified with grape neutral spirits to produce a base that has a balanced mouth feel and creamy texture. Specifically formulated with a higher pH level than other vermouths to allow for a well balanced flavor profile.

Greenhook Ginsmith's American Dry Gin is made from organic, New York state grown wheat, Tuscan juniper, coriander, chamomile, elderflower, citrus, Thai blue ginger, Ceylon cinnamon, orris root, and elderberry. Made in Brooklyn, 47% abv. 94 points - Tasting Panel Magazine

Sunflower yeast is used during brewing.

93 points James Suckling

A seductive, refined and well-composed blend of 80% grenache, 10% syrah, 7% mourvedre and 3% cinsault. It shows aromas of spiced cherries, grilled herbs, bay leaves, roasted meat and crushed peppercorns. It’s medium- to full-bodied with finely grained tannins. Seductive and fine with a delicate texture throughout and a warming finish with spices. Drink or hold.

92 points Wine Advocate
The 2022 Chateauneuf du Pape from La Bastide Saint Dominique reveals an elegant, gourmand bouquet of dark cherries, flowers, spices and chocolate. Medium to full-bodied with a juicy core of fruit, it's well-balanced, layered and enveloping with a charming, velvety mid-palate that segues into a fresh, ethereal finish. This blend of 80% Grenache Noir, 10% Syrah, 7% Mourvèdre and 3% Cinsault matured in stainless steel and concrete tanks. It can be drunk any time over the next decade and over.

Organic / Biodynamic

100% Rufete VINEYARD: On terraces 750 meters above sea level with vines over 80-years old. Granitic soils. Organically grown, dry farmed, planted in terraces. Hand harvested into 22lb boxes. WINEMAKING: Careful de-steaming and selection. Spontaneous fermentation with native yeasts. All movement of grapes, must and wine done by gravity. Single barrel. Aged 6 months in French oak. Unfined and unfiltered.

Ruby red in the glass with aromas of strawberries, balsamic and hints of mint and fresh floral. Flavors of mixed red berries and herbs with harmonious balanced tannins and a long finish.

Named for the iconic 19th century bartender and cocktail pioneer Jerry Thomas, known as "The Professor," Del Professore is produced at the Antica Distilleria Quaglia in the hills between Monferrato and Turin. The vermouth is made from wine from the Langhe with a herbal mixture that includes wormwood, mint, rhubarb, cloves and mace. It is soft and full on the palate, with an excellent balance of alcohol and sugar and a pleasantly bitter and smooth finish of rhubarb, anise and earth notes. 18%abv

This superb Pineau des Charentes was made from grapes grown in the Cognac region of France, following a 400 years old tradition. Rich and fruity, it should be served well-chilled as an aperitif or dessert wine.

Bermuda- A higher proof version of Gosling's Black Seal rum. A rich rum with full and intricate flavor, well balanced and nuanced with butterscotch, vanilla and caramel. Fragrant with herbal sharpness with an unusually complex.

Founded in the 18th century, Boodles is said to have been the favorite gin of Winston Churchill. It uses nine botanicals including, unusually, nutmeg, rosemary and sage. It has a distinctive floral nose and lingering juniper flavor with a clean finish. 45.2%abv

This 10-year-old rum, this has premium rum notes combined by spicy kicks of bourbon overpowering the spirits latent sugar cane characteristics. The finish delivers subtle pepper, oak, and a hint of bitterness. A rum for the bourbon enthusiast.

Banhez Mezcal is produced by a co-op comprised of families from various villages in the Ejutla district of Oaxaca. They produce mezcal the same way it's been done by their ancestors for nearly two centuries.

Comprised of 90% Espadin and 10% Barril agaves, this mezcal is pleasingly mild, floral and fruity with notes of pineapple, banana. 42%abv

Aromas of blackberries, herbs, and leather plume from your glass. On the palate, enjoy rich flavors of blackberry, black cherry, mouthcoating tannins and a long, earthy finish.

Organic

Reductive when first opened. A decant is recommended.

MED-LIGHT-BODIED, RUSTIC, STRAWBERRY JAM, MINERAL, EARTH, SMOKE, USED OAK

WINEMAKING : From 25-year-old vines; destemmed entirely; ages for one year in a combination of stainless steel and used 600-liter oak casks.

Organic

I Custodi’s cellar master is long-time Etna guru Salvo Foti, and his touch is one of a bianchista (white wine lover) prizing elegance, tension, and keeping the pristine volcanic spice found in these wines. Mario and Salvo have decided to release both red and whites only after extended elevage; it’s another sign of the dedication of this winery to natural and fine wines, a shared mantra also of PortoVino.
Pistus is primarily the younger vines that don’t make it into the Aetneus bottling. Fresh and pure, volcanic spicy, good with a slight chill, and also good not with a slight chill!


80% Nerello Mascalese and 20% Nerello Cappuccio

Organic / Natural

100% Syrah from the northern Rhone, 30 year-old vines.
Vinification Method: Grapes are hand-harvested and undergo a very long maceration at a low temperature—without destemming. The wine is fermented in wooden tanks and aged on fine lees in second-hand oak casks for eight months. The wine is bottled without filtration. The wine has a total SO2 of only 25mg/L.

Organic / Biodynamic / Natural / No Added Sulfites

Old vine Garnacha grown at 500m elevation on poor soils south of the village of Sojuela. This evocative red has lots of sweet fruit and floral notes (violets) over a herbal and forest background -the earthy finish does not hide its charming character. Only 574 bottles produced.

The Valpolicella Ripasso Ca’ del Laito Classico Superiore from Tommaso Bussola is made all from very low yielding, old vines of 40% Corvina and Corvinone, 40% Rondinella, 10% Molinara, and 10% Others. Corvinone in particular is quite rare today because of its low yields and finicky growing habits. Yet, Tommaso claims it is the Corvinone that gives his wines their depth. He calls it the Super Corvina, saying that it produces stronger, denser, richer, more perfumed wines. This wine offers up a deep, complex, and vibrant bouquet of sweet blackberries, a bit of red currant, a gorgeous array of spice tones, a fine foundation of soil, a touch of new leather, and a top note of sultana raisin. On the palate, the wine is pure, full-bodied and very expressive, with superb focus and grip, a beautiful core of fruit, fine mineral drive and bounce and a long, tangy moderately tannic finish.

Grapes were hand-harvested from vines ranging from 5 to 30 years old, pressed, then fermented with selected yeast for ten days. Then refermented on the skins of Amarone for another ten days. Finally, the wine is aged for 17 months in 700L Austrian oak - second passage.

Ca’ del Laito was a place-name for a vineyard that straddles the ridge above Quintarelli. Tommaso purchased the vineyard (and the little workhouse there) from Masi in ~2002. Tommaso Bussola is now often mentioned along with Giuseppe Quintarelli and Dal Forno Romano as the top estates in the Valpolicella appellation.