Wednesday, July 18, 2012
On 1:03 PM by The Bloggers @ 67 Wine No comments
The Story Behind the Buyers
You may not know this, but at 67 Wine & Spirits, we have a buyer for every wine region. There’s no one divining, almighty palate. No jet-setting, celebrity buyer who never visits the sales floor. Instead, our team of 10 buyers act as managers and educators of his/her regional responsibility. Behind the scenes, we taste with each other, discover new wines and winemakers, and share our passion. And when you call or visit us, even talk with us on Facebook or Twitter, you’re more than likely speaking with a buyer.
We think that’s important. Always have. But, what does it all mean for you? Accessibility.
Each day, you'll find our wine buyers on the floor fielding questions, hand-picking wines, or ensuring wines get to your door. You'll also find us chatting with customers on a range of wine-related topics, such as back vintage Burgundy, that far out Pineau d’Aunis, how to run a tasting group, or engaged in a spiritedly debate about what restaurant on the Upper West Side (UWS) has the best wine program. Clearly, we like wine and all well-crafted beverages. A lot.
Make no mistake – the constant, collective pulse that brings us together as a team is that we are first and foremost wine lovers, not snobs. We’re here to help you discover wines you’ll want to drink. Period. We’re always looking for dynamic ways to share our discoveries, get a splash in your glass, and bottles in your hands. We take your experience of wine seriously.
To that end, we’ll be sharing our weekly Staff Selections here, and if you come into the shop on Columbus Avenue on NYC’s UWS, you’ll always find our selections front and center, as you’ll find us personally, ready to share and serve.
|Welcome to the first installment of our Staff Selections! |
More stories and thoughts on the wines below, in order from left to right.
This certified organic estate, run by Fabio Sireci in the heart of Sicily, is something of an anomaly, being set inland, about an hour plus south of Palermo. Upon arriving, one is surrounded by expanses of meadows and fields of wheat as far as the eye can see. This landscape is where this 100% Grillo from 15-year-old vines hails. The Grillo shows notes of green apple, lime, and floral orange blossom. It’s super fresh, hits a persistent note, while insisting, in its compelling way, upon another sip. And for the acid freaks, the 2011 effort boasts outstanding acidity without the sear. Layered, textured, verging on complex. Quite the deal for under $15 bucks.
Melissa Sutherland, Director of Marketing | Wine buying responsibilities include Italian whites, Sherry, Madeira, Marsala
This wine is the result of 100% Encruzada, a Portuguese variety, remarkable for its balance between sugar and acidity. It's lively on the nose with lemon-citrus, and melon aromas, with an undercurrent of stone fruit. It is well structured with herbal characteristics and an extended depth of flavor from five months oak aging. Drinks beautifully now, but has the ability to age. This wine has been called, "…one of the best, typical Portuguese whites" by Jancis Robinson.
Sadie Flateman | Wine buying responsibilities include California Sauvignon Blanc, California Merlot, and Kosher/Israeli wines
This delicious rosé is made by one of my favorite northern Rhône producers, the up and coming Yves Cuilleron. The Cuilleron family domaine, located in the hamlet of Verlieu (part of the town of Chavanay) was founded several generations ago (1920). Yves assumed full ownership and direction of the domaine in 1987 and, since that time, has built an entirely new facility while at the same time acquiring additional vineyard property. The domaine is now (as of 2012) significantly larger in scope with 52 hectares of vineyards that cover multiple appellations, including principally, Condrieu, Saint Joseph Rouge and Blanc, Côte Rôtie, Saint Péray and a series of Vin de Pays from the Collines Rhodaniennes.
This Rosé is sourced 100% from Syrah grown within the confines of the village of Chavanay. It is produced by the “saignée” method after a brief maceration of several hours. The fermentations are in stainless steel and the elevage continues for about six months before bottling in the spring following harvest. A highly quaffable rosé - nose of acidulous red fruits, and tender on the palate... very refreshing and ideal with grilled vegetables and summer salads.
John Cherry, Manager | Wine buying responsibilities include Bordeaux, Germany, Rosé
One of the most lively and exciting rosés on our shelves, the Vin Gris de Cigare from Bonny Doon Vineyards hardly needs an explanation, but since the story is almost as remarkable as the wine itself... Indeed, the imprint of an alien head at the top of the screw cap, and the somewhat dated, though no less cautionary, front label illustration of an extraterrestrial space craft arriving unexpectedly in a small, quiet wine town is bound to, at the very least, prompt some questions.
"Cigare" here is, of course "cigare volant," the French term for flying saucer. In 1954, a law went into effect in Chateauneuf-du-Pape, the premier wine-producing village in the southern Rhone Valley, that bans any spacecraft (ostensibly of non-terrestrial origin) from taking off, landing or flying over the vineyards. Perhaps winemaker Randall Grahm is trying to avoid confusion among the wine-buying public - no such law exists anywhere in California, so while the blend of Grenache, Mourvedre, Grenache Blanc, Roussane, and Cinsault is typical of the wines of the south of France, this rosé is the product of good old California sunshine, and possibly beams of energy from visiting ships as well.
And what about the taste? I hesitate to characterize it as out of this world, but superlatives are justified here. The nose is fresh and floral, and the palate is beautifully balanced - the purest strawberry and raspberry flavors are supported by a clean and persistent acidity. A fun, refreshing, easy-drinking delight that will pair well with brunch and friends on a summer Sunday afternoon, or with light focaccia and conspiracy theories on a summer Thursday evening.
Dmitriy Krasny, Wine Consultant
Just five minutes down the coast from San Sebastian, Ameztoi's vineyards overlook the Atlantic Ocean. The Ameztoi family has been making txakolina in Getaria for seven generations, utilizing the indigenous Hondarribi Zuri and Hondarribi Beltza grapes to craft a light, crisp wine bottled with residual carbonation (think pétillant) to give it its signature natural spritz.
Oscar Garcia | Wine buying responsibilities include Spain, Argentina, and Chile
Located between Modena and Reggiano Emilia, Villa Castellazzo controls every phase of grape growing and wine making production on their 67 acres of vineyards and in the cellar. Farming organically since 2005, the vineyards are now certified organic. Made from the rare and indigenous Ancelotta grape, the wine is intense with lovely violet hues and aromas leading to a well structured mid palate with good sturdy tannins on the finish. Low in sulfites, high in polyphenols, anthocyanins and resveratrol, and especially endowed in food pairing pleasure.
Bart Hopkins | Wine buying responsibilities include Austria, Burgundy, Italian reds, California Cabernet Sauvignon, Australia, Oregon, South Africa
Want the six-pack? Find all six staff selections here.
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