from the CellarsaleFlash Wine Sale Through Thursday

Made with petit manseng and viognier, this white wine was developed during a research and development program aimed at “increasing yeast biodiversity in wine fermentation for increased flavor complexity”.  The exceptionally concentrated petit manseng and viognier grapes from Melilla estate in the Montevideo region, with maritime influence by the Rio de la Plata.   The juice was vinified at Cerro Chapeu’s gravity-fed winery and fermented in French new oak barrels during 6 months. As with all of Cerro Chapeu’s wines, the wine was bottled with minimal handling.

normally $24.99
now only $19.99* in our CHILE section


This is wine made with patience to exhibit the best traits of old vine Finger Lakes Chardonnay.  It is whole cluster pressed and naturally fermented in 400L French barrels, 30% of which are new. The vineyard soil is gravelly glacial till on a steep slope and the vines were planted in the 1980s and are trained to an old umbrella style trellis system.  Find out why this is one of Terrell’s (Corners Fine Wine & Spirits Wine Buyer) favorite chardonnays. . .

From the up-and-coming wine regions of Slovenia, Bagueri cabernet sauvignon is made hand-harvested grapes and fermented in 80% French and American barriques and 20% large oak barrels, followed by 24 months of sur-lie aging in the barrels.  The resulting wine is full bodied and elegant, with aromas of blackcurrant, plum jam, cocoa, chocolate and mint.  The texture is velvety and rich, with soft tannins and oak notes of vanilla.  

normally $29.99
now only $23.99* in our CABERNET and INTERESTING GRAPES/UNUSUAL PLACES sections (available in-store)




Seven years in the making, Chateau Musar Red is a blend of cabernet sauvignon, carignan, and cinsault from vineyards near the Bekaa Valley villages of Aana and Kefraya on gravelly soils over limestone.  Planted from the 1930s onwards, yields are low from these mature bushvines (average age: 40 years), giving between 15 to 35 hl per hectare.

The varietal components in Chateau Musar Red undergo lengthy fermentations in cement vats at temperatures below 30°C.  Six months after the harvest they are transferred into French barrels (oak from the forest of Nevers) for one year.  The varietal components are brought together two years after the harvest; the resulting blend is then placed back in cement tanks before being bottled twleve months later.  Each wine is blended to reflect the character of the vintage.  After four years’ bottle maturation in the deep stone cellars of Chateau Musar, the finished wines are released a full seven years after the harvest.  Bottled unfined and unfiltered, Chateau Musar Reds are suitable for vegans.


normally $69.99

now only $55.99 in our RED BLENDS section (available in-store)