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Wine

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Shop Wine Online

Welcome to our online wine store, where you can find most of the nearly 8000 bottles of wine from every major growing region in the world that we have in stock, including the most extensive collection of Organic & Biodynamic wines anywhere. Scroll through our online wine selection below, and click on the image of the wine of your choice for more information, including a review and wine facts, or click on "Add to Cart" to add the wine to your shopping cart and have it delivered to your front door! We strive to maintain the very best selection possible in the state of Colorado. For special orders or other questions please contact our Wine Department at 303.449.3374.

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  1. Domaine Fourrier Gevrey Chambertin 1er Cru Combe Aux Moines

    Domaine Fourrier Gevrey Chambertin 1er Cru Combe Aux Moines

    91 points Neal Martin, Wine Advocate:
    "The 2011 Gevrey-Chambertin 1er Cru Combes Aux Moines has a tightly wound bouquet - cold stone, almost flinty on the nose. The palate is structured on the entry, showing some corpulence and puissance toward the finish, though at the expense of finesse that the Cherbaudes has in droves. Excellent. Drink 2014-2023."
    92 Points, Allen Meadows, Burghound:
    "Soft but not invisible wood weaves through the beautifully well-layered and relatively high-toned red berry, plum, wet stone and sauvage scents. There is an appealing texture to the lush, indeed even opulent medium weight plus flavors that display a subtle minerality on the precise, firm and impressively persistent finish. This is a big but not especially rustic or muscular Combe Aux Moines."
    The Domaine Fourrier (previously known as Pernot-Fourrier) has a long history in Gevrey Chambertin extending over four generations. The estate was founded by Fernand Pernot during the 1930s and 1940s. Unmarried and childless, he enlisted the aid of his nephew, Jean-Claude Fourrier, who then took the reins of the domaine in 1969. One of the first domains to actually export its wine to the USA, it is also one of the most well-endowed estates in the village with holdings throughout the most heralded appellations. Having weathered a period of eclipse through the latter part of the 1980s, the domain was re-energized in 1994 upon the arrival of Jean-Marie Fourrier, son of Jean-Claude. Jean-Marie burst on the Burgundian scene by wisely combining the traditions of his father and uncle (using, for example, vines of a minimum 30 years of age for the estate bottlings), his experience gained while working with Henri Jayer and the Domaine Drouhin (in Oregon), and his own clear sense of style. Ever since his ascension, the wines of Domaine Fourrier have garnered critical acclaim. He now works the domaine with the assistance of his sister, Isabelle, and his wife, Vicki. We arrived at the doorstep of Domaine Fourrier virtually simultaneously with Jean-Marie's return to the domaine. We were referred to him by our mutual friend and acquaintance, Romain Lignier of Domaine Hubert Lignier in Morey Saint Denis. The wines of Domaine Fourrier have been part of our catalogue commencing with the 1994 vintage and we represent this estate on an exclusive basis for the United States (as is the case with virtually all producers in our portfolio). The Domaine Fourrier owns 9 hectares of vineyards spread amongst the communes of Gevrey-Chambertin, Morey-St.-Denis, Chambolle-Musigny and Vougeot. The holdings are scattered up and down the slopes and range from village to Grand Cru level. Included among the holdings are important parts of "Clos St. Jacques" and "Combes Aux Moines" as well as a small but valuable slice of Griottes Chambertin. The impeccably tended vineyards are composed of vines of an average age between 50 and 70 years old. "Until a vineyard develops a root system, it doesn't develop flavor", says Jean-Marie. Thus, wines made from any vines less than 30 years old are sold to négociants rather than being bottled at the domaine. Sélection massale (use of cuttings from their own vines) is the only method used to replace missing or failing vines. Commercial clones specifically selected for disease resistance or high yield have no place here. Respect for terroir is a paramount principle. Chemical fertilizers are not used and treatments to combat fungus and insects are applied only when absolutely necessary. Jean Marie does not blindly follow the theory that lower yields automatically equate with higher quality. To control production, he severely prunes his vines in the winter, but does not, as a rule, practice green harvesting, preferring to rely on a process of de-budding. Achieving natural balance between yield and vine growth as a function of each season's growing conditions is Fourrier's key objective. The pickers are instructed to eliminate any unsound grapes in the vineyard before the bunches go into the baskets. In this way, the grapes going into the tanks are completely uncontaminated, yielding clean lees which allows for an extensive aging on the lees without racking. Working with Mother Nature, intervening as little as possible in order to allow the vines, the terroir and the vintage to express themselves, is the basis of Jean Marie's winemaking philosophy. To capture the individual, unique expression of terroir in his wines, he vinifies each vineyard separately, not only the premier and grand crus. A cold soak of 3 to 4 days prior to fermentation allows gentle extraction of color and aromatic phenols. Fourrier avoids the use of sulfur dioxide in his wines, preferring to use temperature, CO2 and lees contact to preserve them. No more than 20% new oak is used in order to preserve the purity of the fruit and the personality of each wine. "Oak is for slow breathing of the wine, not for taste," Jean-Marie emphasizes. Additionally, older barrels exchange gases much more slowly, thereby naturally protecting the wine against oxidation. The malolactic fermentation is allowed to proceed at its own rate. Jean-Marie believes that the longer the malolactic takes to finish, the greater the aging potential of the wine. He likes to leave the wines on the fine lees until bottling which usually occurs 18 to 20 months after harvest. He bottles, in some cases straight from the cask, without fining or filtering the wines, preferring to allow the dissolved CO2 to remain in the wine as protection rather than risk the addition of SO2 in deference to "modern market requirements". What ends up in the glass is a pure expression of terroir with as little interference as possible by the winemaker. Domaine Fourrier's wines possess superb balance, enchanting elegance, finesse and complexity. Learn More
    $214.99
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  2. J Phelps Insignia 08

    J Phelps Insignia 08

    95 points Robert Parker, Wine Advocate
    "The 2008 Insignia, a blend of 89% Cabernet Sauvignon, 7% Petit Verdot and 4% Merlot that achieved 14.7% natural alcohol, is one of the more abundant vintages as there were 16,650 cases produced. Aged 24 months in new French oak, all from estate vineyards in Rutherford, St. Helena, Stags Leap and Oak Knoll, it exhibits a beautiful opaque purple color along with a sumptuous bouquet of creme de cassis, incense, forest floor, spring flowers, blueberries and subtle new oak. It possesses sweet tannins and cuts a full-bodied swath across the palate. Given this cuvee's history, the 2008 should age for 30 or more years. " Learn More
    $215.99
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  3. Quintarelli Rosso del Bepi

    Quintarelli Rosso del Bepi

    "Our traditional methods and savors must not be abandoned or forgotten. More than anything else, one can never force nature. One must be calm, have the right method, and have a lot of passion." -Giuseppe Quintarelli Known as the "Master of the Veneto." Quintarelli "baby" Amarone, first bottled in 1994 then in 1996 and 1999, the wine does the aging required by law for the Amarone appellation but does not age for over 7 years, which is the aging of his Amarone. Not far in taste and complexity from the older brother but a considerably lower price. Learn More
    $211.99
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