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“I could not live without Champagne. In victory I deserve it, in defeat I need it.” – Winston Chrurchill
Cuvee Vaux is a sparkling wine from Germany that checks all the boxes for quality. It’s made from Biodynamically farmed estate fruit from a winery that dates back to the 1880’s and is made in the traditional Champagne Method by their committed cellar master, a young woman named Maike Maria Münster. The Cuvee gets it’s creaminess from Pinot Blanc and Pinot Noir, while maintaining crispness from Riesling and Chardonnay. The value this wine offers makes it exceedingly difficult for others to compete.
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Bertolani Lambrusco Rose– I know when most people hear Lambrusco they think Riunite. A simple, sweet, sparkly red that is usually enjoyed over ice. This is not that! The Bertolani winery is over a century old and they continue to win awards for this DRY Rose Lambrusco that pairs with an entire meal from appetizer to dessert. Also, wildly enjoyable on its own. It is a sparkling every wine lover should experience for themselves.
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Phaunus Pet Nat– Interest in natural and low sugar wines is continuously increasing, and this is one wine that exceeds those expectations. A rose sparkling wine made from the Portuguese grapes Alvarelhao and Vinhao with no added yeast, sugar, or sulfites, and unfiltered with no forced stabilization making this wine vegan and about as healthy as wine can be. It’s really yummy too, of course!
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Villa Crespia Franciacorta Brut– I encounter many people in search of a more expensive prosecco than I carry, and quite honestly there really isn’t such a product that calls for a higher price point because the method to making prosecco is not expensive. It is meant to be an affordable, quaffable, simple libation. If you find yourself in the market for something with a little more complexity, I suggest Fanciacorta (Italy’s method traditional sparkling wine). The Muratori family has always been deeply rooted in the Franciacorta territory and Tenuta Villa Crespia concretizes this bond and passion of the family to their homeland. Since its birth, Villa Crespia has always been focused to the exclusive production of Franciacorta, with grapes from the family-owned vineyards. The vineyards are located in each of the six vocational units of Franciacorta and each Franciacorta of Villa Crespia aimes to be a witness and representation of a single vineyard landscape.
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Schramsberg Blanc de Blancs– Napa’s sparkling winery, one that I am sure many of you are familiar with. Schramsberg’s history dates back to the 19th century, when German immigrant Jacob Schram first made his home and started his winery on Diamond Mountain. Over one hundred years later Jack and Jamie Davies would restore the Schramsberg estate in 1965. They set out to produce America’s most prestigious sparkling wine. Through the decades, this spirit of innovation earned Schramsberg and the Davies worldwide praise and recognition.
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Hidden Bench 2013 Natur- I have to admit, I have tasted very few dry wines from Canada, but this is one that I have tried. I was so pleasantly surprised! The passion and acute attention to detail of this cool climate winery permit them to consistently create Canadas benchmark for quality wines. This wine exhibits notes of toasted brioche, dried almond and hints of citrus. The generous midpalate, body, intensity and structure lead to flavors of fresh orange and an autolytic character.
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Champagne Mousse Fils L’or D’Eugene- Writing this article without including a true Champagne would be simply unheard of. This came across my desk over the holiday, and I personally have already consumed half a case because I like it so much. This Champagne is unique because it is made from mostly Pinot Munier and that it is made using perpetual reserve. To make it simple, you can imagine 2 barrels. 1 full and 1empty. You transfer half of the full one to the empty one so both are at 50%. Then you add 50% of the new harvest in each one. You’ll bottle one of the tanks and keep the other to start again next year. Winemaker Cedric uses this method to strike a masterful balance between the freshness of the new vintage with the complexity and depth only “old wines” can bring.
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