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It would be lovely with a fried chicken spread or crab linguini. \u003c\/p\u003e","brand":"Fabian Jouves","offers":[{"title":"Default Title","offer_id":19975012089926,"sku":"","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0053\/2493\/1142\/products\/JouvesUfmywine.jpg?v=1587678844"},{"product_id":"domaine-la-calmette-trespotz-cahors-malbec-merlot-2017","title":"Domaine Calmette, Trespotz, Cahors, Malbec\/Merlot, 2022","description":"\u003cp\u003eMade by a super cool couple, growing grapes at high elevation vineyards in Cahors, surrounded by forest energy. It all adds up to the magic that is the wines from Domaine La Calmette. This is the Trespotz which translates to “three wells” but references the fact that this wine is a blend of grapes grown in three different types of soil: red clay, marl \u0026amp; Kimmeridgian. 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WHAT could be better?! Cute dog on the label…I know—we are hitting all the high notes with this one. Gamay is the pathway to spring: its juicy red wine, tulips, and all things sunny and crisp. There are loads of berry notes on this wine with a touch of earthiness. The wine making process is using whole cluster fermentation, meaning the grapes are not removed from the stems. The maceration of skins on juice and fermentation is 15 days and then the wine kicks it in wood vats for 6 months. Pierre Olivier honed his skills with one of the best in the Loire Valley, Thierry Puzelat. This wine label started as a collaboration project between Pierre \u0026amp; Thierry based on sourced fruit when vintages for their personal vines were not great…this is the continuation of that project. Le Telquel, a name that is actually a French pun, is a sheet delight! Whenever it hits our shelves it immediately sells out. 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Ok, I guess I have had some less than exciting gamay’s in my time, they can’t all be incredible.  But this one really embodies what I love about the grape varietal and Beaujolais as a region.  Beaujolais as a region is made up of ten official “crus”, which are AOC recognized villages that are classified for their gamay production. In putting Lantignie on his label, he is pointing to the fact that this gamay comes from a specific part of Beaujolais, even if it’s not one of the ten crus. But maybe it should be number eleven because this wine is FIRE. The soil is blue clay and Muscovite granite (a very action packed granite) and the wine presents with gorgeous aromas, a light juiciness and an interwoven bomb dot com-ness that can’t be denied. You can definitely put a slight chill on this!\u003c\/p\u003e\n\u003cp\u003eServing temp: Cellar temp around 65 degrees, store in a dark and cool spot! 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It’s not super oaked or crazy full bodied. Arturo Miguel is part of a young contingent of growers coming up in Rioja and flipping the script. The younger generation is expressly interested in featuring single plot terroir within Rioja, showing that wines from this region can be more than just one thing or one style. Arturo took over the operation from his parents in the early 2000s and converted everything to organic. The terroir is calcareous sandstone with touches of sand and clay; it's a very similar soil type to Barolo in southern piedmont. Which means it’s going to impart epic flavor and energy to the wine. The tinto is really fun, it's semi carbonically macerated which is a process during fermentation that forces it to start while the grapes are still whole. 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