Fortified Wines

Rancio Sec (Vi Ranci in Spain) is one of the oldest forms of winemaking. Aged in glass demijohns in the sun before transferring to partially filled old oak to encourage oxidation. Fino Sherry-like mineral but with lots of nut, curry spices, dried fruit, c

Deep, with an amber hue and yellow edges, this 30 year Tawny is rich and dense, with incredible length. It’s a selection of high quality blends which are aged in wood. Dried figs, vanilla bean and honeycomb lead to a finish of toffee and sweet earth. Stor

Bordiga has been distilling Vermouth since 1888; they still use the same copper still from that era as well. A step up from your everyday sweet Vermouth, with depth and complex aromatics, herbaceousness, and a touch of red fruit.

Massimo Marchiori and Antonella Gerona moved to Catalonia from Piedmont, Italy originally to be architects. They’ve wound up becoming natural winemakers with a cult-following larger than almost anyone else in Spain. Here they’re offering a take on vermout

The “Pope of Arbois” retired in 2015. There appears to be a secret library of back vintages hidden in some alternative dimension, so when the portal opened, we reached through…and found these. To be labeled Vin Jaune, the cantankerous Savagnin is late-har

The “Pope of Arbois” retired in 2015. There appears to be a secret library of back vintages hidden in some alternative dimension, so when the portal opened, we reached through…and found these. To be labeled Vin Jaune, the cantankerous Savagnin is late-har

A similar style to Carpano Antica; rustic, with a spice-driven palate. When vermouth was first concocted in the 1700’s, Piedmont was part of the Kingdom of Sardinia; distiller Emilio Rocchino believes therefore that Sardinian Moscato was used in the blend

Bitter chocolate, honey, and toasted walnuts all come together in this classic Oloroso. The wine is aged oxidatively for 30 years, being slowly passed through the typical solera system. The winery is in its 18th generation of family ownership, dating all

Dolin produces really elegant vermouths. Their ‘rouge’ boasts lovely spice notes while remaining fresh and light. Its clean finish makes it an ideal cocktail component, or sip it on a rock with a twist alongside some olives and charcuterie.

The puttonyos system for Tokaji Aszú essentially denotes the sugar level in the wine; in this case, a whopping 168 g/L. Opulent nutty texture, characteristic apricot skin, pepper notes, and acidity that’s still singing. The finish is profound and complex.

Long a staple in Piedmont, served on ice with a splash of soda and a slice of orange, think of it as a zestier version of Lillet. Bright fruit, a touch of spice and bitter undertones create vibrant refreshment.

For those of you sly enough to read every shelf-talker, your diligence has been rewarded by finding one of the best deals in the shop! B. Barbadillo bottles this 4 times a year, so the fruit is amazingly fresh along side rich oxidized notes and profound s