Products

Producer Description

Our Armagnacs are aged in barrels crafted by our local coopers and made from Gascon oak, which comes from the nearby Southwestern forests. With this experiment, we desired to enhance the remarkable aromas typical of Gascon oak with a double maturation in new barrels.

Distillation: single distilled in a traditional Armagnacais column still to 58% vol.
Maturation: Aged a minimum of 4 years in two maturations, earning the name “Double Oaked.” The first aging is done in heavily toasted new Gascon oak; the second in new Gascon oak with a special toasting level.

Tasting Notes: The palate is rich with toasted bread, cacao, spices, and roasted flavors.

Enjoy: neat, paired with dessert, or in an Old Fashioned Cocktail.

Memo Summary Notes

The Dartigalongue Double-Oaked Bas-Armagnac is an innovative expression from the oldest house in the Bas-Armagnac region (founded in 1838). This specific bottling is widely considered a "bridge" spirit, specifically designed to appeal to bourbon drinkers through its unique aging process and high-toast profile.

The "Double-Oaked" Process:  

Stage 1: Aged for at least 3 years in heavily toasted new Gascon oak barrels. This provides the "char" and deep color typical of American bourbon.

Stage 2: Transferred to a second new Gascon oak barrel with a lighter, custom toast level to refine the texture and add layers of spice.

91 Points Wine Enthusiast | Big, sweet and boozy, this VSOP offers rich caramel aromas and flavors alongside lots of spice and a mouthwatering saline tang on the finish.

Winemaker Description

We create the conditions for making Late Harvest Zinfandel by allowing the grapes to hang on the vine approximately 3--4 weeks after they normally would be picked for a dry wine. These grapes were picked on October 30th on a beautiful Fall day, and the grapes arrived at the winery at 40° Brix of sugar. We crushed the grapes into a small 1,500-gallon tank and as is our tradition at Dashe Cellars, we fermented the grapes naturally, using the native yeasts that naturally live on the skins of the grapes. We let the grapes macerate to gain color and flavor, and then allowed the tank to warm.

The fermentation took off quickly, and then naturally halted when the alcohol had reached about 15.5% and the sugar level was about 9%. We always allow the wine to achieve its balance of sweetness and alcohol naturally, by letting the fermentation finish on its own.

The wine was aged in older French oak barrels so as to not overpower the intensity of the fruit. We bottled the wine as soon as possible to maintain its fresh fruit flavors and conserve its sweet concentration and purity. The wine is unfined and received minimal handling to the bottle.

Winemaker Description 

Cherry, pomegranate, and floral notes of lavender and violets. Dried cranberry, black raspberry, cocoa, vanilla, and black pepper spice.

Intense, vibrant red fruit—black cherry, cranberry, pomegranate—mixed with darker flavors of currant, plum, and hints of chocolate and vanilla. Nice acidity, making the wine balanced and sweet, but not at all cloying—an ideal dessert wine.

Dashe Cellars has made Late Harvest Zinfandels since 1997, and this luscious and balanced dessert wine has always been a favorite. This particular Late Harvest Zinfandel is made from grapes grown on the Louvau Vineyard in Dry Creek Valley. One of the reasons that we love this vineyard is the wonderful acidity of the grapes. The resulting wine is focused and clear—it’s never cloying, and always finishes with a crisp, clean, sweet-spicy note.

We create the conditions for making Late Harvest Zinfandel by allowing the grapes to hang on the vine approximately 3--4 weeks after they normally would be picked for a dry wine. These grapes were picked on October 30th on a beautiful Fall day, and the grapes arrived at the winery at 40° Brix of sugar. We crushed the grapes into a small 1,500-gallon tank and as is our tradition at Dashe Cellars, we fermented the grapes naturally, using the native yeasts that naturally live on the skins of the grapes. We let the grapes macerate to gain color and flavor, and then allowed the tank to warm. The fermentation took off quickly, and then naturally halted when the alcohol had reached about 15.5% and the sugar level was about 9%. We always allow the wine to achieve its balance of sweetness and alcohol naturally, by letting the fermentation finish on its own. The wine was aged in older French oak barrels so as to not overpower the intensity of the fruit. We bottled the wine as soon as possible to maintain its fresh fruit flavors and conserve its sweet concentration and purity. The wine is unfined and received minimal handling to the bottle.

Technical Description 

• Practicing Sustainable
• 100% Zinfandel
• Lily Hill Vineyard (Dry Creek Valley AVA)
• Originally planted in 1915, replanted in 2001
• 800 – 1,000 ft. elevation
• Harvested 3-4 weeks after normal picking for dry wines
• Crushed into stainless steel tanks
• Native yeast fermentation
• Aged in older French barrels
• R.S. 90 g/L or 9% by volume
• 381 cases produced
• 14.5% abv

Dashwood Sauvignon Blanc 2025 750ml is a classically Marlborough white wine sourced from two of the region's most celebrated sub-regions — the Wairau Valley and the Awatere Valley. Crafted by Chief Winemaker Stu Marfell, it captures the vibrant, aromatic character that has made Marlborough Sauvignon Blanc a benchmark for the style worldwide.

The wine opens with distinct, punchy aromas of guava, gooseberry, and citrus peel, underpinned by delicate floral and herbaceous notes. On the palate, tropical fruits, zesty lime citrus, and minerality come together with a crisp, lively acidity and an elegant, energetic finish. Fermented in stainless steel at cool temperatures to preserve fresh aromatics and fruit purity.

Pairs beautifully with fresh seafood, oysters, goat cheese, green salads, and light herb-driven dishes.

"Tropical and aromatic, with a nose of guavas, dried mangoes and jalapeños. Light- to medium-bodied with fresh acidity. Succulent lemon character at the center, with a mouthwatering finish."
— James Suckling, 90 Points (Vintage 2025)

• Producer: Dashwood
• Appellation: Marlborough, New Zealand
• Grape Variety: Sauvignon Blanc
• Vintage: 2025
• Style: Crisp, aromatic, fruit-forward Marlborough Sauvignon Blanc
• Closure: Screwcap
• Format: 750ml
• Country: New Zealand

Asahi Shuzo, the Yamaguchi-based brewery behind the Dassai name, has spent decades redefining what premium sake can be. Their obsessive focus on Yamada-Nishiki rice and relentless pursuit of refinement has made Dassai one of the most recognized and respected sake brands in the world. And at the pinnacle of their range sits the 23 — a sake that represents the absolute limit of the brewer's art.

The Dassai 23 Junmai Daiginjo Sake 720ml is named for its 23% rice polishing ratio — the highest degree of milling of any sake in the world. Yamada-Nishiki rice is milled down to just 23% of its original grain size, removing the outer layers to reveal the pure starch core. The result is a sake of unparalleled refinement, subtlety, and aromatic delicacy: exceptionally delicate floral aromas of white blossom and melon on the nose, a silky, elegant palate of honey, ripe pear, and subtle rice sweetness, and a finish that is long, pure, and ethereal. A sake of rare beauty.

Tasting Notes

• Nose: White blossom, melon, and delicate floral lift
• Palate: Silky and elegant with honey, ripe pear, and subtle rice sweetness
• Finish: Long, pure, and ethereal

Sake Details

• Junmai Daiginjo — 23% rice polishing ratio (world's highest)
• 100% Yamada-Nishiki rice
• Asahi Shuzo (Dassai), Yamaguchi Prefecture, Japan
• Kosher certified
• 720ml — serve well chilled in a wine glass or Champagne flute
• Pairs with: sashimi, oysters, delicate seafood, steamed fish, light Japanese cuisine

Dassai — meaning "Otter Festival" — is the brand that effectively revolutionized modern sake. Asahi Shuzo, based in Yamaguchi Prefecture, built their reputation on a single-minded obsession with Yamada-Nishiki rice, the "King of Sake Rice," and the relentless pursuit of purity and precision. Where wine is defined by soil and sun, Dassai is defined by the brewer's art.

The Dassai 39 Junmai Daiginjo Sake 300ml is named for its 39% rice polishing ratio — each grain of Yamada-Nishiki milled until only 39% of the original grain remains. By removing the outer layers of the rice, which contain fats and proteins, the brewer reaches the pure starchy heart, resulting in a cleaner, more floral, and more elegant profile. The 39 sits between the approachable 45 and the transcendent 23, offering a beautiful balance of aromatic complexity and accessible pleasure: ripe pineapple, mango, apple, and pear, with a flowery, expertly balanced character that is both refined and genuinely addictive.

Tasting Notes

• Nose: Ripe pineapple, mango, apple, and pear with floral lift
• Palate: Clean, elegant, and well-balanced with tropical fruit and subtle sweetness
• Finish: Smooth, refined, and pleasantly lingering

Sake Details

• Junmai Daiginjo — 39% rice polishing ratio
• 100% Yamada-Nishiki rice
• Asahi Shuzo (Dassai), Yamaguchi Prefecture, Japan
• Kosher certified
• 300ml — serve well chilled

Dassai Blue 50 Sparkling Nigori — Hyde Park, New York — 360ml

Dassai is one of Japan's most celebrated sake breweries, renowned for its ultra-premium Junmai Daiginjo expressions and a relentless pursuit of purity and craftsmanship. Dassai Blue is their American chapter — a brewery established in Hyde Park, New York, bringing traditional Japanese sake-making methods to the Hudson Valley. The Sparkling Nigori 50 is a landmark release: the first sparkling cloudy sake produced entirely in the United States using traditional Japanese methods, including an in-bottle secondary fermentation with no added sugar. A milestone for American sake, and a genuinely thrilling drink.

Cloudy and luminous in the glass, with fine, persistent bubbles from the natural in-bottle fermentation. The nose is fresh and inviting — green apple, ripe pear, and the delicate sweetness of Japanese wagashi confections. On the palate, the sake is well-balanced and lively, with a pleasant natural sweetness derived from rice, moderate fizziness, and a refreshing, crisp finish. Light, elegant, and endlessly approachable.

Junmai Daiginjo Nigori — in-bottle secondary fermentation, no added sugar. The first sparkling cloudy sake produced entirely in the United States using traditional Japanese methods. Dassai Blue, Hyde Park, New York.

• Producer: Dassai Blue, Hyde Park, New York
• Style: Junmai Daiginjo Sparkling Nigori Sake
• Method: In-bottle secondary fermentation — no added sugar
• Rice Polishing Ratio: 50%
• Size: 360ml
• Tasting Notes: Green apple, ripe pear, wagashi sweetness, natural rice sweetness, moderate fizz, crisp refreshing finish
• Serve: Chilled at 41°F (5°C) or below
• Best Paired With: Oysters, sushi, sashimi, light seafood, soft cheeses, fresh fruit, or enjoyed on its own as an aperitif

A landmark American sake — Dassai Blue's Sparkling Nigori 50 is the benchmark for what traditional Japanese craftsmanship can achieve in the Hudson Valley.

Asahi Shuzo, the Yamaguchi-based brewery behind the Dassai name, has spent decades redefining what premium sake can be. Their obsessive focus on Yamadanishiki rice — the finest sake brewing rice in Japan — and relentless pursuit of refinement has made Dassai one of the most recognized and respected sake brands in the world. The Sparkling 45 is their effervescent expression: a Junmai Daiginjo polished to 45% of the original grain, crafted to bring the elegance of Dassai to the sparkling format.

The Dassai Sparkling 45 Junmai Daiginjo Sake 360ml is not trying to be Champagne — it simply shares its grace. Lively, fine bubbles lift a semi-dry, creamy fluid in the glass, carrying aromas of grape, melon, apple, and cream. On the palate, flavors of pear, orange, and whipping cream drink juicy and effervescently, with a soft, refined finish. Best served in a Champagne flute, it is a stunning way to open a meal or celebrate a moment.

Tasting Notes

• Nose: Grape, melon, apple, rice, and cream
• Palate: Pear, orange, and whipping cream — juicy, effervescent, and semi-dry
• Finish: Soft, creamy, and refined

Sake Details

• Junmai Daiginjo — 45% rice polishing ratio
• 100% Yamadanishiki rice
• Asahi Shuzo, Yamaguchi, Japan
• Kosher certified
• 360ml — serve in a Champagne flute, well chilled

Winemaker Notes

Aromas of red fruits with flavors of fragrant cherry, black pepper, and notes of wood. Hints of raspberry lead to a lingering finish.

About the Wine

The David & Nadia Topography Pinotage 2024 is a definitive example of the "New Wave" South African wine movement. David and Nadia Sadie are leading figures in the Swartland region, celebrated for their minimal-intervention, terroir-focused approach that reimagines Pinotage as an elegant, fresh, and cerebral wine rather than a heavy or rustic one.

This is Pinotage for people who think they don’t like Pinotage.

Tasting & Pairings

Fragrant cherry, raspberry, black pepper, and subtle wood notes. Fresh, elegant, and medium-bodied with a lingering finish. Serve at cellar temperature or with a slight chill.

• Grilled lamb chops with Ras el Hanout — North African spices complement the peppery fruit.
• Pulled pork or smoked duck — the wine’s freshness cuts through rich, smoky meats.
• Mushroom risotto or roasted squash — savory herbs and earthy flavors are a natural match.
• South African braai (BBQ) — the traditional pairing, and for good reason.

From one of the pioneering wineries of the Russian River Valley, Davis Bynum River West Vineyard Chardonnay 2023 captures the richness and elegance that have made this region one of California's premier homes for Chardonnay. Sourced from the acclaimed River West Vineyard, this beautifully balanced wine combines vibrant fruit, refreshing acidity, and refined texture. 

The nose opens with expressive aromas of Gala apple, ripe nectarine, lemon peel, and toasted hazelnut, accented by delicate hints of citrus blossom and vanilla. On the palate, layers of orchard fruit and bright citrus unfold across a rich, textured mouthfeel. Fresh acidity provides lift and energy, while subtle oak influence adds complexity without overwhelming the wine's natural fruit character. The finish is long and polished, with lingering notes of salted lemon, pineapple, and baking spice.

A versatile and food-friendly Chardonnay, this Russian River Valley bottling pairs beautifully with roast chicken, grilled salmon, lobster, crab cakes, creamy pasta dishes, and aged cheeses.

Wine Enthusiast – 92 Points
"Aromas of Gala apple, nectarine, toasted hazelnut and lemon peel drive the nose of this acid-forward Chardonnay. The palate gives rich, pithy texture and sunny flavors of tart pineapple and citrus blossom, with salty lemon lingering on the finish." — Tom R. Capo

Tasting Notes

• Aromas: Gala apple, nectarine, lemon peel, toasted hazelnut
• Palate: Tart pineapple, citrus blossom, orchard fruit, subtle vanilla
• Body: Medium to full-bodied
• Style: Rich, vibrant, and beautifully balanced
• Finish: Long, fresh, and mineral-driven with lingering citrus notes

An elegant Russian River Valley Chardonnay that delivers both richness and precision, showcasing the distinctive character of one of California's most celebrated wine regions.

Expert Review — Vintage 2021

Decanter 96 Points (Clive Pursehouse) | "Quite the Chardonnay from Brianne Day and the renowned Eola Springs Vineyard in the best Chardonnay appellation in America." Three different blocks and three different clones: Hyde Wente, Mount Eden, and Dijon 96. Captivating lemon curd aromas and rich, honeyed apricots followed by almond pastry cream — dollops of rich lemon cream, ripe peach fuzz, and rich apricot flesh.

Winemaker Notes

Brianne Day chose three blocks and three clones from the gorgeous Eola Springs Vineyard in the Eola-Amity Hills to get to know the site intimately. Hyde Wente and Mount Eden (California heritage clones) were picked earlier for structure and acid; Dijon 96 was picked later for stone fruit and riper character.

The result is lively, lithe, and built on a solid mineral structure with a supple, glossy mid-palate. Lemon curd, peaches, river stones, lime zest, sweet orange, honeysuckle, and a hint of pastry all come to mind.

Tasting & Pairings

Lemon curd, honeyed apricot, almond pastry cream, peach fuzz, river stones, lime zest, and honeysuckle. Lively and lithe with mineral structure and a glossy mid-palate. Serve lightly chilled.

• Lobster or crab with drawn butter — the wine’s richness and acidity are a perfect match.
• Roasted chicken with tarragon — a classic pairing for textured, mineral-driven Chardonnay.
• Aged Comté or Gruyère — nutty cheeses complement the pastry cream and stone fruit notes.

Expert Review - Vintage 2022

The Wine Spectator 92 Points | Soft and supple, with appealing raspberry and cherry flavors highlighted by roasted sage and spice notes. Finishes with polished tannins. Drink now through 2032. 428 cases made.

Winemaker Description 

With experience making Zinfandel dating back to the 1990’s, Ehren Jordan is a true vigneron, with decades of experience in cellars and vineyards all over the world. His obsessive hands-on farming practices and minimalist hands-off winemaking approach come through in every bottle- allowing site, variety and vintage to shine through. 

Memo Summary Notes

The Day Zinfandel Sonoma County 2022 is the latest release from the "Day" project by Ehren Jordan, the legendary winemaker behind iconic labels like Turley, Failla, and Neyers. After decades of making high-octane Zinfandels at Turley, Jordan launched Day to focus on a more restrained, "vigneron" style that emphasizes acidity and elegance over sheer power.

The 2022 vintage is a blend of top-tier, organically farmed sites in the Dry Creek Valley, including the El Diablo, Grist, and Lumberyard vineyards.

Producer Description 

Purchased by the Comte Lafond, an ancestor of the current owner, Baron Patrick de Ladoucette, Château du Nozet and its surrounding vineyards have a reputation for producing the finest Pouilly-Fumé.

The delicate and complex olfactory expression opens on aromas which remind of white flower, exotic fruits. There is a very beautiful complexity for a vintage where the end-of-season’s sun brought a lot to the aromas. Excellent complexity that translates into great and elegant richness. Nice attack, straight and bright, it takes place with elegance on fruity notes associated with a dense structure and a beautiful acidity which brings a great length in the end of the mouth. There are aromas of exotic fruits (litchi, mango).

Expert Review - Vintage 2023

The Wine Spectator by Kristen Bieler writes 89 Points | Apple, pear and citrus cream are backed by a laser beam of acidity and crushed flint. Warm hay and heather notes add dimension, while the finish is crackling and linear. Drink now through 2026. 2,500 cases imported.

Memo Notes Summary 

De Ladoucette is unique in that it utilizes no oak in its vinification, aging the wine on its fine lees in glass-tiled tanks. This process maximizes the fresh, terroir-driven characteristics of the Sauvignon Blanc grape.

Color: Pale golden-green, bright and limpid.

The nose is delicate yet complex, exhibiting a beautiful array of white flowers (lilac, white blossoms), citrus fruits (grapefruit, lemon peel), and exotic fruit (lychee, mango). The quintessential flinty/mineral aroma, known as fumé (smoke), is usually present, especially as the wine opens.

The classic, mineral-driven profile of Pouilly-Fumé makes it one of the most versatile white wines for dining:

• Seafood: A perfect match for all shellfish, including oysters, scallops, and shrimp, as well as grilled white fish (sea bass, turbot).

  Cheese: The traditional pairing is goat cheese, especially Crottin de Chavignol or fresh Chèvre. Its acidity cuts through the cheese's creaminess beautifully.

  
  

  Poultry & Other: Light white meats, salads, and vegetable dishes like asparagus risotto or chicken with a cream/lemon sauce.

Winemaker Description 

The delicate and complex olfactory expression opens on aromas which remind of white flower, exotic fruits. There is a very beautiful complexity for a vintage where the end-of-season’s sun brought a lot to the aromas. Excellent complexity that translates into great and elegant richness. Nice attack, straight and bright, it takes place with elegance on fruity notes associated with a dense structure and a beautiful acidity which brings a great length in the end of the mouth. There are aromas of exotic fruits (litchi, mango).

Purchased by the Comte Lafond, an ancestor of the current owner, Baron Patrick de Ladoucette, Château du Nozet and its surrounding vineyards have a reputation for producing the finest Pouilly-Fumé. The vineyards are in Pouilly-Fumé Contrôlée, which includes Pouilly-sur-Loire, Saint-Andelain and Tracy-sur-Loire at the eastern end of the Loire Valley (including the vineyard of the Château du Nozet estate).

Both clay and limestone influence the delicate characteristics in Ladoucette Baron de L Pouilly-Fumé. This Grande Cuvée of Pouilly Fumé is produced exclusively in the best years and from the first pressing of the estate’s grapes. Winemaker Description. 

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The Legado line of wines from De Martino showcase a specific varietal and their cultivation in the best terroirs of Chile resulting in wines that express the true character of each region. The bouquet consists of ripe aromas of cassis and black cherry, a mild touch of oak and a slight hint of earth. Medium in body with fantastic acidity, it is very juicy, with a medium-long finish.

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Pale straw colour. Intense aromas of ripe citrus and tropical fruit that lead to a fresh palate with medium body. The wine’s characteristic fruit intensity is balanced by fresh acidity and moderate alcohol. The finish is long.

Gravel-rooted and ungrafted — pure Carmenere from the ancient riverbed soils of Maipo.

The De Martino brothers have spent decades quietly assembling something rare: a collection of ungrafted vines in two of Chile's most historically significant wine regions. This Carmenere comes from the Isla de Maipo — a natural island formed where the Maipo River splits and rejoins — where deep gravel deposits left by the old riverbed create the ideal terroir for Bordeaux varieties to thrive without irrigation or intervention.

Vines averaging 25–30 years old are farmed sustainably and harvested by hand. Fermentation is spontaneous with wild yeast in stainless steel, followed by malolactic fermentation, then aging for approximately 8 months in a combination of older French oak and concrete vats. No makeup. No shortcuts. Just the place.

In the glass, expect ripe red and blue fruit — plum, blackberry, dried cherry — layered with warm spice, cocoa, and a whisper of graphite from the gravel soils. The palate is generous but structured, with a freshness that keeps everything in balance. This is Carmenere as it was always meant to be: varietal, terroir-driven, and deeply Chilean.

Winery: De Martino Ungrafted | Grape: 100% Carmenere | Vintage: 2024 | Region: Maipo Valley, Chile | Size: 750ml

• Vineyard: Santa Inés, Isla de Maipo — east/west orientation, deep gravel soils over old Maipo riverbed
• Viticulture: Sustainable farming, hand harvest, ungrafted vines (avg. 25–30 years)
• Vinification: Spontaneous fermentation with wild yeast in stainless steel; malolactic fermentation in stainless steel
• Aging: ~8 months in older French oak barrels and concrete vats
• Production: Boutique, single-vineyard, estate-grown

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The Wine Advocate 92 Points | Opening with a citrus and mineral-driven nose, the 2023 Bon Vallon Chardonnay displays notions of wet concrete and petrichor before aromas of lemon oil sway out of the glass. Medium-bodied, the palate displays fresh notions of citrus blossom with spiced white tea while delivering vibrant acidity with a balanced structure possessing freshness and finesse. Only 48,000 bottles were produced after the wine rested on the lees for between 80 and 120 days.

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The Wine Advocate 90 Points | Under screw cap, the De Wetshof Estate 2024 Robertson Limestone Hill Chardonnay offers a simple delivery of citrus, pomelo and wild sage. The wine focuses on brightness and is extremely drinkable, but perhaps it's a little less complex compared to all the other very different Chardonnays in this portfolio. You get a pretty note of latex or natural rubber, which I really like. This wine is unoaked, and that's what sets it apart.

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