Grenache

Tai Rosso is actually a grape, a varian of Cannonau, of Sardinian fame, and related to Grenache. But we are in the Veneto here, with soils of limestone and some volcanic elements, and it is a bit lighter than its Sardinian or French cousins.

Though raised in Burgundy, Jean-Philippe always dreamed of living in the southwest... when he moved to the small town of Calce he started making distinctly crafted wines that are surprisingly lifted. Go on- enjoy this blend of Grenache Gris and Macabeu.

Thirsty? This Grenache loaded blend will serve you well... it's fruity, light, and if you slow down for a minute there's certainly some structural dynamism.

100% Grenache from 35 year old vines. This is one hell of a steal. Black and red fruits combine with some spice and a satisfying finish.

A classic Provencal rosé composed mostly of Cinsault and Grenache- positively chiseled with a pronounced salt component and an energetic palate. The fruit is tight and focused with a persistent finish.

Marjorie Gallet's Effet Papillon blanc is zippy and fresh, harvested from iron-rich soil just outside of Rivesaltes. 90% Grenache Blanc and 10% Macabeu — jasmine-scented and loaded with fresh melon and apricot. Notes of exotic fruit with crisp finish.

Marcel Richaud dropped out of high school at age 17 to study viticulture. For him, winemaking was a calling. That passion is evident in his wines – they are not to be missed.

There is something about dark, inky Mourvèdre, and the salty sea air passing through the vines every night that typifies classic Bandol. With substantial Mourvèdre at its core, this blend of is complete, and ready to serve cooled down a touch.

College buddies had their interest piqued by the rumors of inaccessible rugged vineyards of the Sierra de Gredos mountain range in central Spain. This multi-parcel Garnacha has lively perfumed aromas and intense fruit.