Sparkling

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Raventos 'De La Finca’, Xarel·lo | Macabeu | Parellada, PENEDES, SPAIN, 2018

16 glass 72 bottle

We are elated to offer this cuveé from Raventos i Blanc by the glass. De La Finca is made from the coveted vineyard plots surrounding the winery including Vinya dels Fossils. Minerality prevails on this ancient sea floor and the resulting wine has a dry persistence with a light mousse of bubbles. The perfect wine for our entire menu :)

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2021 MOSSE Moussamoussette Rosé Pet Nat, Grolleau | Pineau d’Aunis | Cabernet Franc, Loire, France
15 glass 59 bottle

Biodynamically farmed by Agnès, René and sons, Jo and Sylvestre their 17 hectares of 'Anjou Noir’, dark colored soils of slate and volcanic rocks, drain into the Layon, a small tributary to the Loire that cuts through the shallow topsoil into the schist and sandstone subsoils. Stainless steel fermenters are filled with direct press juice then bottled with a crown caps to build up CO2 naturally before manually disgorged, leaving some lees for texture.

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LA COLLINA 'QUARESIMO,' lambrusco dell'Emilia, emilia-romagna, italy (fizzy red)
13 glass 52 bottle

It's back!! Quite possibly the most enjoyed Lambrusco we've offered is back and I couldn't be happier! La Collina is an organic/biodynamic farming cooperative that not only produces this gem, also vegetables, grains, livestock, bees, and dairy for Parmagiano-Reggiano. Enjoy this zippy, perky, fizzy red with meat and cheese selections.

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WHITE

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MATIC, KERNER, ŠTAJERSK, SLOVENIA, 2021
12 glass 48 bottle

Matija Žerjav or Matic, (Maa Teetz), farms his estate with the upmost respect the environment and for his children's futures as biodynamic grape farmers. Matic's grandfather secretly tended these vines under Yugoslav government because the variety was illegal during Tito’s reign. Kerner, a cross between Riesling and Schiava, is a little fruity and dry contraband.

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Hild, Elbling Trocken, Upper Mosel, Germany, 2021
12 glass 48 bottle

There is a shift in the Mosel from lower and middle to the ‘Obermosel’ or upper. It starts from deep in the soil and extends out to the vines and into the fruit. When the wine makers ferment the fruit here and drink it, something of cultural significance develops. The dialect of the wine shifts from the seriousness and complexity of riesling to purity and simplicity. Elbling is one of Europe’s oldest grapes but is far more refreshing than anything of noblity. As you move north the river basin shifts from slate to limestone and for compatibility reasons, riesling as the dominate varietal to elbling. Matthias Hild does have one thing in common with lower parts of the river, he makes honest and quality wines where it is not feasible.

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SYBILLE KUNTZ, RIESLING QUALITATSWEIN TROKEN, ​Mosel, Germany, 2020

13 glass 56 bottle

Imagine manually pruning vines so each grape bunch is exposed to the sun. Imagine manually harvesting each bunch taking care not to crush the fragile grapes under their own weight. Imagine only producing one bottle of wein for each vine. I bet the vineyard you are picturing is flat which is far from the case on the 30-50% inclined vineyards in the middle Mosel. This is the first pass Riesling of Sybille’s amazing expressions of the variety and was painstakingly vinified out of passion with little regard for profit.

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La Miraja, ‘Cuore di Luna', Chardonnay, Piemonte, Italy 2022
13 glass 56 bottle

Eugenio Gatti, a seventh-generation viticulturist, makes wine for his Agroturismo in Castagnole Monferrato. Rumor has is he was strong armed by the Piedmont guy to let some be exported to the USA. Gatti farms this organic chardonnay at a trusted friend's vineyard close by in Calosso. Limited to 3000 bottles this wine is fermented in stainless steel and although unfined and unfiltered makes simple and pure aperitif.

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Brendan Stater-West Blanc, Chenin, Saumur, France, 2021
18 glass 72 bottle

It must have taken some unrelenting persistence and charisma for Romaine Giberteau to let an American farm and vinify his wines. I think those attributes come through in Brendan’s own wine. While not farming and crafting magical wines for Romain, he leases a small section at the bottom of Les Chapaudaises in Bizay. Making Chenin struggle in a very thin layer top soil on soft limestone bedrock is how this laser sharp, mineral and acid driven wine come to be. Of the 15 cases imported we have 3 to share and are ecstatic to introduce it by the glass!

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ROSE

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CIBONNE ‘Tentations', Grenache | Cinsault | Syrah | Tibouren Côtes de Provence, FRANCE 2021
13 glass 48 porron

This wine transcends provincial rosé. Quaffable, but not so fast! There is a lot here to be savored! Subtle color and lean body defiantly exude an abundance of herbs on the front end and then strawberries and cream on the back end. Clos Cibonne property began in 1793 when the Roux family purchased it from Jean-Baptiste de Cibon, a captain in the royal marines of Louis XVI. Tibouren is the sole variety at Clos Cibonne so Tentations is an expression including other surrounding vineyard sites intended as an everyday drinker.

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Viotti Munferie Rosato, Albarossa, Piemonte, Italy

12 glass 48 bottle

Oh Piemonte… always showing off with your nuances of herb and spice. Fennel and Anise jump out of this rosé of Albarossa, a red hybrid grape created in 1938. The fruit is manually harvested and fermented with wild yeasts and becomes cherry pink by letting the juice sit on the skins for only 6 hours.

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SKIN CONTACT 'ORANGE'

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Cap de nit, Moscatel de Alejandria, Alcante, Spain, 2021
14 glass 56 bottle

In the last few months I have been presented with wines that are attempting to usurp my love of Tom Lubbe's "Matassa." The similarity all of these wines have had is the amount of skin contact the main grape, Muscat de Alexandria/Moscatel de Alejandria receive. Is the farming and winemaking also similar? Yes. Commercial, or conventional wineries would never waste their time making this style. And, what's not to love? Muscat is not Moscato. It's not sweet, yet tropical and musky. Get it? Eight months on the skins delivers those characteristics in spades, while maintaining a tannin that keeps the versatility with food a huge plus. Imported by San Pelayo Imports (High Roads Wine & Spirits, Chicago)

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Do-Re-Me (Dō-Ray-Mē), Rkatsitelli/Mtsvane (Cat-suh-tell-E, Muhts-Van-nah), KakHeti, Georgia, 2020
15 glass 59 bottle

Friends Giorgi and Mamuka partnered together to craft traditional Georgian wines that only ferment with natural, wild yeasts and never any additives. The grapes spend six months on their skins in underground Earthenware called, Kvevri. This is the first time I've offered Do-Re-Mi's wines and quite likely the best vintage I've tasted from them. The wine shows more tea notes than fruits, with a tannin level that rivals most red wines. This all combines to create one of the most versatile wines for food pairings! Gaumarjos!! Imported by Terraneo Wines, Chicago

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FORTIFIED

 

Bodegas Yuste, Palomino Fino, Manzanilla Sanlúcar de Barrameda, Andalusia, Spain, NV
12 glass

Yuste adopted a 19th century solera with his own to produce a complex and beguiling Manzanilla, between 8 and 10 years of age. This comes from keg and not bottle, so the Sherry “purist” can’t complain that it’s not “fresh.”

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RED

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Weingut Knauss, ‘LA Boutanche’ Trollinger, Württemberg, Germany, 2021
13 glass 52 bottle

From young vines in the the villages Schnait and Strümpfelbach, Andi Knauss ferments his ‘Bottle’ with wild yeasts, ages in stainless steel vats for this collaboration with importer ‘Selection Massale' generously offered in liters. Served chilled.​

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Tenuta il Nespolo, Vino Rosso, Barbera | Freisa | Sangiovese, Asti, PIEMONTE, Italy
13 glass 52 bottle

On the cooler northern slopes of the small village, (pop. 127), Moasca, comes this Vino da Sete, ‘wine for thirst’. Some common Piemonte varieties are pressed and co-fermented with some, rare for the area, old vine Sangiovese. Solids are racked off as soon as they float top. The wine stays in stainless steel for 4-5 months finishing fermentation before bottling. Vineyard position, calcareous clay terroir, and a light touch in the winery all make for an easy drinking refreshing red. Served chilled.

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Humus Vinho Tinto 'Tosco', Castelão | Touriga Nacional, Portugal
13 glass 52 bottle

Referring to the ideal dark organic material in soil, Humus started out as a fathers hobby project that grew into his Son’s career. When his lark of a vineyard started yielding larger and larger quantities he enlisted a reluctant Rodrigo to help with harvest. That was 1999 and he has not looked back. This is a light bodied, fermented with natural yeasts, no additive blend from his father’s original planting of Castelão and Rodrigo’s own planting of Touriga Nacional.

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Domaine Anne-Sophie 'L'Alchimiste', Gamay, Fleurie, France, 2021
15 glass 60 bottle

Having grown up in Champagne and learned winemaking in Volnay, Anne-Sophie has been immersed in great wine since birth. She applies the same traditional practices of the classical vinification she learned in Burgundy to Beaujolais where her fruit from organically farmed 40+ year old vines is completely de-stemmed and all the magic is left to aging in cement and neutral barrels. Her wines are delicate and finessed with more complex aromas than the carbonic wines popular in the area.

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Domaine du somail 'Le vin de Plume,' Mourvèdre/Syrah, Minervois, France, 2020
13 glass 52 bottle

Balance and depth are the result of gentle cultivation and vinification here. It’s a fresh elegant wine and an amazing value. Biodynamic principles are followed in the vineyards and a hands off approach in the cellar where they let the cold winter naturally clarify the wines before blending in the Spring. We hope Tracy can keep Plume in stock for us as Domaine du Somail always has a place at Webster’s.

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La Ferme RougE, ‘TERRE ROUGE’ Syrah | Tempranillo, ZAER, MOROCCO 2019
13 glass 56 bottle

Though La Ferme Rouge’s winemaking dates back to the 1930s, it’s been under the care of French winemaker Jacques Poulain in the last 30 years. Farming organically, Poulain also applies a low intervention practice in the cellar. Morocco’s Zaer region is historically known for grape and olive cultivation. Lying 25 miles from the ocean, rising in a succession of hills at 450 meters above sea level, La Ferme Rouge has a strong Atlantic influence all year round, blessed with a temperate growing climate. The most notable part of the land is the soil: a mix of ancient sands and red clay locally dubbed Hamri. Even the nose of this Tempranillo/Syrah blend already shows the influence of the sandy red clay soil—lovely soft tannins and red fruits with brambly blackberries. With the lack of any strong oak flavors, thanks to aging in used Burgundy barrels, this bottle nicely showcases the two grapes in a more delicate light.

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ANGELO NEGRO, ‘PRACHIOSSO’ | NEBBIOLO, ROERO, PIEMONTE, ITALY 2019
15 glass 59 bottle

Here is your ‘Baby Barolo’, and yes, total infanticide on my part with opening these right now but this vintage is drinking great and a precise elaboration. Grab some off our retail shelf and lay 'em down. I just opened my last '15 and it was exquisite!

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Sake in a Can

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Bushido ‘way of the warrior,’ Junmai Ginjo Sake, Kyoto, Japan
12 glass (18% 180ml)

This clean, refreshing sake is a great representation of traditional Junmai Ginjo style; watermelon rind, pear, tart berries.

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CIDER - APPLE & OTHER FERMENTATIONS

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Lo Gano Des Combrailles, Limousin | Auvergne, France

At the confluence of the Cosse and Cher rivers is where Cyrille and Pascale Chevalier craft these amazing Pét Nat ciders from not only apple. They are alive and racy bone dry and leave an intrigue you may not embrace on first sip. It took me a minute too. Everything is spontaneously fermented unfined and unfiltered and no additional SO2. The only additive are these poignant quotes on each bottle. 5-6% ABV

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RFB, 100% Rhubarb

11 Glass 48 Bottle

"It is Better to be hated for what you are than to be loved for something you are not" -Andre Gide

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CRM, 80% Apples 20% MACERATED Red Raspberries

11 Glass 48 Bottle

"It is Easy to sit up and take notice. What is difficult is getting up and taking action" -Honore de Balzac

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Eric Bordelet 'Nouvelle Vague' Sidre, Normandy NV
12 (330ml) 

Made from up to 50 varieties biodynamically farmed antique apple trees, (some over 200 years old!). Manually harvested apples were dehydrated 4-5 weeks in drafty English channel breeze then pressed to start fermentation from indigenous yeast and finish the process after bottling. This a version of Norman cider has the complexity and intensity you’d expect from such an abundance heirloom fruit. Eric was the former Sommelier at Paris’ Arpege before being drawn back to his family’s 1.5 hectare pear and apple orchard by his good friend Didier Dageneau to pursue his dream of making world-class cider in his native Normandy.

 

Floral Terranes 'Ida', Long Island, New York 2021
28 (750ml)

From the once expansive agriculture cornucopia which used to supply New York City, Erik Longabardi and Benford Lepley are preserving Long Island in these ultra small bottlings called Floral Terranes. Nature has a funny way of ignoring human efforts to pasteurize the land and this duo has tramped all over the region, from mini mansion back yards to laboratory research facilities, collecting fruit from over 30 heirloom apple trees. Ida is dry and leans toward Basque than a Norman cider and I love it!

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Isastegi 'Sagardo Naturala' Sidra, Basque, Spain, NV
21 (750ml)

A great friend of mine grew up drinking this cidra. We’ve tasted it from the can and the keg. To get the full experience, drink it from the bottle. There is a little bit of must in each bottle that really gives it that Basque feel. Salty brine integrated with sour apple tartness. The bottles have a special cork for the famous long pour but we can also put it in a porron if you ask nicely.

Imported by De Maison Selections (distributed by Maverick, Chicago)

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BEER

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Maplewood 'Pulaski Pils,' Logan Square, Chicago
7 (5% 12oz)

Only controlled biological farming of malt, hops, and barley, and wheat, are used in the brewing process for this incredible offering from Stiegl! It's cloudy, unfiltered body preserves all of the natural nutrients. This beer is only around for a limited time, so take advantage!

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Burnt city brewery 'Raptor snacks," IPA, District Brew Yards, Chicago
7 (7% 12oz)

"Citra and experimental HBC-630 hops get together to lend delectable notes of tropical fruit and hard candy to this local west coast-style IPA. Hop-forward, but not aggressively bitter. A good beer to pair with a wide range of foods."--Ben Saller, Brewer, and friend of ours.