Fortified Wines

A beautiful, elegant port. Fruity, sweet and soft with a lovely, delicate toffee character and a warming embrace of wood aging underneath. While the sophisticated flavors of aging are definitely present, it still maintains a wonderful freshness.

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.

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

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

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.

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

Colosia’s sherries always delight, and this Fino is no different. The bodega has been around since 1838, and is closer to the sea than most, imparting distinctive salinity. This freshness is balanced by a round, soft, nuttiness.

Macerated with a selection of organic herbs and spices for at least 60 days. This vermouth is created using an old family recipe that dates back nearly a century.

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.

A lovely little tawny port made from a kind of 'everything but the kitchen sink' blend of grapes. Young and bright with vibrant aromas of ripe fruit and nut. It's very elegant and balanced, with a bright, but very long finish.