Today.com | National Drink Wine Day

Happy National Drink Wine Day! In Celebration, we have selected some of our favorite bottles from the cellar and are offering 15% off.

We think every day should be National Drink Wine Day :) To celebrate that, our Cellar Access Subcriptions are also discounted. Get 15% off your first month and sommelier favorites delivered to your door monthly!

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This wine has a per person limit. We do this as the wine is hard to find, very rare and/or incredibly sought after.

We do this to ensure that we are able to share the love with everyone!

We kindly ask that you do not abuse this limit by placing multiple orders. In the event that you place multiple orders - they will be canceled and subject to a 5% cancellation fee.

If you would like to request more than the allowable amount - we may be able to help - send us an email at info@thatcherswineconsulting.com

NV Pierre Paillard, Parcelles Bouzy Grand Cru [Base 2019]

Name: NV Pierre Paillard, Parcelles Bouzy Grand Cru [Base 2019]
Brand: Pierre Paillard
SKU: Fr-08494123
Price: 50.0 USD
Availability: OutOfStock

France Chardonnay Pinot Noir Champagne Grand Cru 750ML Extra Brut

Pierre Paillard

NV Pierre Paillard, Parcelles Bouzy Grand Cru [Base 2019]

France Chardonnay Pinot Noir Champagne Grand Cru 750ML Extra Brut

Pierre Paillard

A perfect example of Bouzy flavor and texture, Paillard creates this cuvée with a range of their small single vineyards, showing off the true class of their home village. Les Parcelles is 70% Pinot Noir and 30% Chardonnay from clay and chalky soils, matching the freshness with depth and texture. After fermentation in barrel, Parcelles spends 4 years on the lees prior to disgorgement. All told, the time on the lees only adds a creamy touch to the already soft feel of Bouzy Pinot, and the chalk brovides a brilliant saline touch to elevate this wine to another ethereal level.

The Paillard family has been making some of the most transparent, terroir-driven wines in Montagne de Reims for over 200 years. Brothers Antoine and Quentin took full control of the Domaine in 2012 and have committed fully to organic farming and biodynamic treatments. Their Pinot Noir-dominated vines are surrounded by flora and fauna and the vinification is very hands-off.

Pierre Paillard

Two brothers, Antoine and Quentin Paillard run what is now an 8th generation Champagne house in the village of Bouzy, smack dab in the middle of Champagne's Pinot Noir heaven. Since they took over together in 2016, the duo has done nothing but intensify the focus in the vineyard, generating incredible results in the fruit quality through lowering yields and aiming for perfect ripeness.

One of - if not the - greatest villages for Pinot Noir in Champagne, Bouzy is home to a deep chalky bedrock with varied types of clay that support great texture and depth in the grapes. In addition to crafting tremendously complex and flavorful Champagnes from their terroir, the Paillard brothers will continue to honor the family tradition and craft a Coteaux Champenois Rouge, which is one of the great examples of the region's potential for still wines.

Each plot of the domaine is harvested and vinified separately, a slow fermentation within oak barrels. These are points of emphasis as the brothers feel that a slower fermentation allows for greater flavor and texture development, and the process is allowed to proceed naturally through full malo-lactic conversion. All wines will age on the lees in bottle for at least an additional 3 years with up to 10 for the Grande Recolte; Parcelles and Terres Rosé will go through secondary fermentation under crown cap while the other wines will do so under cork.

"I used to buy these wines for a song back in the day and the prices have gone up a touch but considering the primo Grand Cru fruit quality, I think they're a steal! The sleeper in the lineup is certainly "Les Terres Roses XVIII, Extra Brut Rosé, Bouzy Grand Cru", which has 5% Coteaux in the mix... resulting in a haunting, herbaceous and sappy persistence on the palate. One night we had the Rosé next to Prevost's Fac-Simile and '08 Dom Rosé and it held its own!" - John Cerasulo

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NV Pierre Paillard, Parcelles Bouzy Grand Cru [Base 2019]

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This wine has a per person limit. We do this as the wine is hard to find, very rare and/or incredibly sought after.

We do this to ensure that we are able to share the love with everyone!

We kindly ask that you do not abuse this limit by placing multiple orders. In the event that you place multiple orders - they will be canceled and subject to a 5% cancellation fee.

If you would like to request more than the allowable amount - we may be able to help - send us an email at info@thatcherswineconsulting.com

2022 Verget au Sud, Chardonnay, VdF

France Chardonnay Provence Luberon 750ML

Verget au Sud

2022 Verget au Sud, Chardonnay, VdF

France Chardonnay Provence Luberon 750ML

Verget au Sud

THE VINEYARD Sourced from Verget’s choice growers in the Luberon.

FERMENTATION Produced only with first press in 80% used barrels, the remainder in tank.

AGING 7 months’ aging with multiple rounds 0f batonnage.

Verget au Sud

Before being able to spend significant time in the Mâconnais, Jean-Marie of Guffens-Heynen was a believer, like many others, that great Chardonnay comes from the more serious appellations. He didn't have enough money to acquire vineyards at the time, so he started buying fruit and created Verget in 1990. Verget follows the same ideals as the Domaine wines – "the best wine is made using the best grapes" – and they have always only bought grapes in a very meticulous manner. Since 2006, Julien Desplans joined Jean-Marie and oversees all of the vineyards and purchases, while Jean-Marie is still supporting with the vinification. By its original approach, Verget is a laboratory of terroirs and a creator of climates that reveals all the aspects, all the nuances, and the subtleties of the same appellation. The relationships with the growers are most important, as Verget determines the vineyard management and is often doing the picking.

As with the Domaine wines, the press is a crucial part of the Verget process. Each plot is pressed and vinified separately. During pressing, the person in charge is carefully watching and tasting along the way. The wines are aged on the lees and stirred depending on each cuvée and vintage. Aging is in cement tanks, stainless vats, or barrels and often the final product is a combination. There are unique cement tanks that have an egg shape and are horizontal rather than vertical which allows for natural circulation of the lees.

Julien Desplans' Notes on the 2025 Vintage:

"In the Mâconnais region, the 2025 vintage offered us many excesses: abundant rains, an episode of hail and two heat waves of rare intensity. The rainy winter of 2024/2025 replenished water reserves, which proved essential for the rest of the season. A mild, dry spring encouraged early budbreak. Cooler weather and rain then persisted until mid-June, complicating flowering and reducing the harvest potential. In early June, hail severely damaged some of our flagship plots. Fortunately, the sun returned, accompanied by the first heatwave at the end of June, which helped to cleanse the vineyards. A more temperate July offered the vines a respite before August brought one of the longest heatwaves ever recorded. Ripening accelerated, and the berries remained small, concentrating sugar and acidity. We began the harvest on August 23rd to preserve the acidity of the sunniest grapes. They ended on September 11 after an alternation of dry and rainy days, which shaped very varied aromatic profiles with a taste quality that was always there.

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2022 Verget au Sud, Chardonnay, VdF

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This wine has a per person limit. We do this as the wine is hard to find, very rare and/or incredibly sought after.

We do this to ensure that we are able to share the love with everyone!

We kindly ask that you do not abuse this limit by placing multiple orders. In the event that you place multiple orders - they will be canceled and subject to a 5% cancellation fee.

If you would like to request more than the allowable amount - we may be able to help - send us an email at info@thatcherswineconsulting.com

2020 Chiara Condello, Predappio, Romagna

Italy Sangiovese Emilia Romagna Romagna 750ML

Chiara Condello

2020 Chiara Condello, Predappio, Romagna

Italy Sangiovese Emilia Romagna Romagna 750ML

Chiara Condello

From 40-year-old (on average) vines, planted on three separate estate parcels, 450 to 1,050 feet above sea level facing north/northwest. Soils include red clay, limestone, and spungone, a calcareous sandstone abundant in chalky marine fossils. The wine is hand-picked, destemmed, and fermented on native yeast in stainless steel tanks, open-top wooden fermentation tanks, and tonneaux. Aged in 3.5 hl Slavonian oak ‘botti’.

This wine is elegant and wild at the same time. Fresh fruit characteristics of red cherry, blueberry, and cassis intermingle with complex flavors of sweet bread, clove, cinnamon, charred earth, garrigue, and musk. Pradappio has medium-plus, silky but profound tannins, bright acid, and an elegant texture on the palate. Marvelously concentrated, bold, yet elegant.

In between the Apennine mountains and the Adriatic Sea, Romagna has been getting a new reputation, thanks to Chiara Condello. The news is spreading quickly, and her wines are moving in and out of some of the top restaurants and retail shops, globally. In the foothills of the Apennine mountains, Chiara farms ten hectares of Sangiovese organically. 2015 was her first vintage after working with her father for years at the family estate.

Chiara Condello

“That’s the beauty of wine - in the bottle, you can bring your place.”

It’s no wonder we have called Chiara Condello a “young winemaker” for more than a decade, after her first solo vintage in 2015; within seconds, through the beaming eyes and smile, you observe her energy and passion with every sense available to your body. It’s through this same energy – along with a sizable dollop of know-how and want-to – that her wines have garnered such an ardent following.

Born close to Predappio, the region she now calls home, Chiara was raised by her grandparents who brought her into their world of winemaking. Chiara mused on her early memories of time with “Nonno”, in the dark cellars, of traveling to wine regions. Predappio, you see, is a small appellation, the farthest-north Sangiovese-producing region in Italy (in Emilia-Romagna, on the border of northern Tuscany); even though its history dates back nearly a millennium, it can be insular to remain tied to one place, to not experience more in the world of wine. Chiara took a great deal from travels in her early years, especially a stint in Burgundy at the beginning of her career to gain experience.

In 2012, Chiara moved back to her family’s estate in Predappio along with a newfound respect for the region. “In a place where we have something unique,” Chiara told us, “Things belong to that place. Predappio has those unique conditions.” She found she loved her family’s vineyards even more, and when a neighbor informed Chiara & Nonno of their intent to rip out 1.5 hectares of vineyards, Chiara leapt at the chance to take them over. In 2015, the first wine was created under Chiara Condello’s name.

The 40-year-old vineyard was just a jumping-off point. “The previous owners farmed respectfully, some organic practices,” Chiara admits. “One later vineyard was…not so much!” With ten hectares of land, about seven planted, today Chiara has a terrific grasp on her vines, which she tells us are treated like individuals. “Respectful, that is the only thing that counts - there are some biodynamic practices, but I don’t work the soil, I let the canopy protect the grapes – I roll, I don’t trim.” Yet, as she tells it, she felt “in a cage” early on in Predappio, as it is rather isolated from the rest of Tuscany; the ancient, small appellation has history in spades, but has little in common with the famous Brunello houses, save for the grape itself.

Predappio, you could say, is an ideal in today’s wine world: the Apennine mountains in the background, the influence of the Adriatic sea, all providing a steady climactic protection for the vines. The two local strains of Sangiovese Piccolo and Sangiovese di Predappio dominate; “Piccolo,” Chiara explains, “It’s…different. Smaller bunches, smaller berries, more skin-to-grape ratio, but it’s fruitier. The tannins are there, the structure, though, it stays soft and gentle.” Thus, to showcase the grapes’ potential, Chiara has divided her vineyards into those with clay-based soils and those with rockier soils: Predappio the former, Lucchiole the latter. “Clay gives Sangiovese more approachability,” Chiara adds, “And the rocky portions were basically the peak of a coral reef – there’s more pH, more tannins.”

The vineyards, as much as the wines are representative of that spirit Chiara possesses. “There was a difficult part at the beginning,” she admits, “But I took that as a positive, as a push to ‘go’!” And go, she went; Chiara was inspired to go, taste, talk with more producers throughout Burgundy and yes, Tuscany. “Sharing is the best part of my work,” Chiara beams. “Sharing, exploring others is oxygen. I get to recharge with new ideas.”

Chiara proudly represents Predappio, and is intentionally making wines as emblematic of the region as they are of her. “I always want to keep the ‘Predappio’ bottling at a price where you can taste the Predappio,” Chiara states. “Every vintage begins from scratch, every year I am trying to do better; if I thought I made the best, I would stop! I drink too many great wines to not be inspired.”

VITICULTURE & VINIFICATION

Fully certified organic, the vines are all treated by hand, and two distinct soil types make up the vineyards. For the ‘Predappio’ bottling, the aim is freshness and tension while being approachable; all of the vines on clay-based soils will go toward this bottling. Predappio is entirely de-stemmed prior to fermentation.

Le Lucchiole is a Cru vineyard, kept separate due to its rocky soils that are originally from a coral reef. Shells, coral and marine sand can be found throughout, and results in a higher pH and more tannin. For fermentations, this is only partially de-stemmed.

Stralisco is a special cuvée that is only produced when the conditions are perfect. Left fully in whole clusters – “How Nonno used to do it!" – the grapes are placed in an open, conical vat, and foot-stomped. This is only aged in concrete, while Lucchiole & Predappio are aged in Slavonian oak vats (with Predappio 1-1.5 years in oak before blending in concrete).

One point of emphasis for Chiara is keeping the entire berry whole; outside of Stralisco, there is no pigeage, and all fermentations are spontaneous (no inoculations, no pied de cuve). The cap will be maintained with routine pump-overs, and only after the initial swell of heat (up to 32-33 degrees Celsius) will any temperature modifications be used. Le Lucchiole generally undergoes a rather long maceration, anywhere from 35-70 days; “I say ‘infusion’, not ‘extraction’,” Chiara explains.

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2020 Chiara Condello, Predappio, Romagna

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This wine has a per person limit. We do this as the wine is hard to find, very rare and/or incredibly sought after.

We do this to ensure that we are able to share the love with everyone!

We kindly ask that you do not abuse this limit by placing multiple orders. In the event that you place multiple orders - they will be canceled and subject to a 5% cancellation fee.

If you would like to request more than the allowable amount - we may be able to help - send us an email at info@thatcherswineconsulting.com

ASSEMBLAGE 50% Chardonnay, 50% Meunier

VINEYARDS sourced from all 5ha of vineyards

SOIL mainly limestone and chalk

VINE AGE 65+ years old

The classic 'dessert' wine of the Champenois, Ratafia is a brilliant pairing with aged cheeses, crème brulée, or your favorite local ice cream shop's salted caramel-swirled vanilla.

Fabian Daviaux has redefined the concept of a co-op as his numerous growers have committed to his preferred biodyamic viticulture, in turn creating beautifully pure, ripe and delicious Champagnes. What's more, with strong vineyard work comes the need for little - if any - sulfur addition, and most of his wines are never sulfured at all. In the winery, the grapes are allowed to ferment naturally in stainless steel tanks after pressing, with only the Coteaux Champenois Blanc and the Saignée Rosé seeing time in barrel. The rest of the range is crafted to be immediately enjoyable, with incredible freshness and purity of fruit.

Chavost

In Champagne, there is a big generational shift similar to Burgundy. The new generation is taking their families’ domaines and making drastic changes. Being the avid Champagne lovers we are, we couldn’t be more excited.

Fabian from Champagne Chavost is one of those generational movers. He is making quite a splash in defining the idea of a grower, negociant and/or co-op. The trend in recent years has been to look for the term RM, or focus on growers, but this is evolving. Buying land in champagne isn’t easy. Young winemakers are looking for other ways to follow their dreams; buying grapes from growers they trust and operating under negoce is a very suitable option. For example, Fabian still operates under his family’s co-op. Fabian sits on the board of their 5ha co-op and made the decision to declare, “We are going organic”. Albeit aggressive, it was the only way to sway them into organic farming and show that it is the way of the future. Fabian took the time to invest in sharing his goals and passion with members through a series of tastings and educational conversations. This approach has worked quite well. They have gotten a nice portion of their growers to farm organically since 2016. These grapes have since been included in the new wines of Champagne Chavost.

It is Fabian’s goal to add nothing to his wines. He currently adds no sulfur at bottling (a feat quite rare in Champagne). After tasting the wines, we clearly see why. The wines are pure, transparent and easy to drink. In his arsenal, he makes a series of “glu glu” champagnes and wines that are fully no addition. The wines that are sans soufre are the Rose de Saignee, Coteaux Champenois, and the cuvee Eurêka.

Champagne Chavost is located in Chavot-Courcourt. It is an interesting place in Champagne; technically, the village is part of the Coteaux-sud d’ Epernay which acts as a continuation to the Côte de Blancs. When you stand at the top of the vineyard you understand why you are a bit unsure of where you are - you are in the center of Champagne. To your right, the Côte de Blancs, straight ahead is the Montagne de Reims just over the mountainside, towards the left and continuing further you see the Vallee de la Marne. The top of the vineyards are full of limestone moving to more chalk mid slope.

His “Glu Glu” Champagnes are 'made' in the vineyard using organic farming and spontaneous yeasts. Starting fermentation is usually done by gravity. Never seeing any barrel, the wines are drinkable, pure, and all about freshness.

FERMENTATION

Spontaneous yeasts

Temperature controlled to preserve the indigenous yeasts

AGING

4 months in stainless steel tank

At least 20 months in bottle - No sulfur at bottling - ever!

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NV Chavost, Solera, Ratafia de Champagne

Bay Area

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25811 Clawiter Road
Hayward CA 94545
United States

+14152340046

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11718 San Vicente Blvd.
Los Angeles, CA 90049
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Today.com | National Drink Wine Day

code is valid through 2.20

NV Pierre Paillard, Parcelles Bouzy Grand Cru [Base 2019]