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Mixed 6 Bottles

  • Sale
  • $110.65
  • Regular price $122.94


Special - Limited Sale 

6 of our favorite mixed wines:

  • (1) Cerdon Methode Ancestrale NV, Eric Vucher
  • (1) 2018 Petit Chablis, Domaine Millet
  • (1) 2018 Cheverny White, Domaine de Veilloux
  • (1) 2018 Corse Calvi Fuimesceccu Rosé, Domaine d'Alzipratu
  • (1) 2016 Fleurie Les Roches, Lucien Lardy
  • (1) 2018 Bourgueil Cuvee Mailloches, Domaine des Mailloches

Our versatile Cerdon Methode Ancestrale is 100% Gamay with an aromatic floral and fruity notes. On the palate, the wine is round, bright and fruity.  Drink as an aperitif, Thai and Indian dishes, mango, passion fruit and mandarin sorbet, chocolate based desserts and fruit desserts

Petit Chablis is 100% Chardonnay - stainless steel with no oak.  Delicate zesty citrus and a hint of celery. Benchmark Petit Chablis. Lightish but has all the stony freshness of the region. Well sustained, too. Nicely dusty character on the nose. Super-fresh and dry. Pairs great with no-spicy white meats, bread, stuffing and vegetable-based cuisine. 

Cheverny White is 80% Sauvignon Blanc and 20% Menu Pineau.  Aromas of quince, kumquat and hints of exotic fruit.  Fresh, clean, very indicative of the Loire Valley.  A perfect companion for poached trout, fingerling potatoes and savory Brussel sprouts.

Corse Calvi Rosé is 1/3 Niellucci, 1/3 Sciacarrellu 1/3 Grenache.  Aromas of lemon, peach and red berries. Bold and refreshing, ripe red fruit, good acidity, dry finish with hints of herbs. Pairs with prawns in curry sauce, turkey burgers and salad.

Fleurie Les Roches is 100% Gamay with complex layers of tannins.   Pairs with lamb casserole, poultry, duck breast with mustard, white meat and cheese.

Bourgueil is 100% Cabernet Franc with no oak. Intense aromas of cherry, strawberry and violet, those notes continue on the palate creating a harmonious wine. Medium-bodied with moderate tannins and alcohol. This is a versatile treat at the dinner table.  Pairs well with grilled or turkey, pork, roasted venison with Lyonnaise potatoes or mashed potatoes. For fans of red wine and cheese, pair Bourgueil with aged, firm goat and sheep’s milk cheeses.