Fortified Wines

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

There’s a rich, golden patina hue, with notes of dried fruit, spice, and toasted macadamia. The wine is aged both under flor and then oxidatively, once the yeast layer dies, for up to 25 years in a typical solera system. The Bodega was founded in 1792 and

A deep, complex red vermouth, with notes of smoked cherries, baking spices, and hints of vanilla. Tximista is the first vermouth line from the Basque to be imported to the US.

8 to 10 years under flor and several more years aging oxidatively gives this gorgeous sherry notes of crème brûlée and macadamia nuts. The finish is persistent and bright, yet deep. Allow the wine to open up over hours, if not days. This new project is th

Marsala has been in danger of extinction, often relegated to cheap cooking wine, but De Bartoli has been at the forefront of keeping alive the tradition of serious Marsala. Notes of grilled pineapple, roasted salted almonds, and baked apple tart; luxuriou

Think of this as a Virginia version of an Italian Chinato. The grapes ferment with their stems, cinchona bark, gentian, rose petals, Virginia juniper, chamomile, myrrh, ginger root (& more). A touch of brandy stops the fermentation leaving just a kiss of

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

Basque vermouth! Deliciously bright and pleasantly sweet, with notes of star fruit, dried nettle, and a long finish. Simply enjoy over the rocks or put a new spin on your Manhattan.

A red vermouth of subtle spice, with notes of bergamot and pine. Complex enough to stand up on its own in a wine glass with a large ice cube, or perfect for upgrading your negroni game. The distillery was founded in 1812.

The light, clean profile of Dolin vermouths starts with fine wine from the region infused with mountain herbs. Their status is such that they earned France’s only protected designation of origin for Vermouth. Beyond mixed drinks, try it as an aperitif wit

The white Vin Muté is sent through a solera system that’s been in use since 1987. Consisting of a single 4,000 litre foudre, they draw up 15-20% of the fortified juice for bottling and replenish it with the current year’s harvest. A profound vin de liqueu

Vin Muté is a mistelle: unfermented grape juice is fortified with local brandy. Very obscure but very delicious, with sweet notes of macerated cherries, toffee, and a lingering finish. The Château de Léberon is a very old estate that’s been in the Rozès f