{"title":"$35 \u0026 UNDER","description":"","products":[{"product_id":"altos-las-hormigas-reserve-malbec-21","title":"Altos Las Hormigas Reserve Malbec '21","description":"\u003cp\u003eIn 1995 Alberto Antonini, a well-known Tuscan winemaker, and Antonio Morescalchi, a young entrepreneur, took a trip to visit the burgeoning wine areas of South America. It only took one stop to find what they were looking for. They were immediately impressed by the vineyards thriving in Mendoza’s high altitude and dry climate.  The two young Italians saw Mendoza as a place where traditional viticultural values and unblemished land could be reinvigorated with a modern winemaking approach. \u003c\/p\u003e\n\u003cp\u003eSoon they were joined by two friends and business partners; Attilio Pagli, a renowned Tuscan winemaker and Carlos Vazquez, an Argentine Agronomist, who work for 20 years with the early Catena group, planting new varieties, developing previously unknown vineyard sites and contributing greatly to the qualitative change of Argentine viticulture early on.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe 2021 Altos Las Hormigas Reserve comes from vineyards on calcareous soils located in the Uco Valley. 20% come from vineyards in the alluvial deposits of the Tunuyán River in Paraje Altamira, and 80% come from the high and alluvial zone of Gualtallary. These terraces have medium and large gravels, covered with calcium carbonate paste, which contributes to the structure, texture, and aftertaste of the wine.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe grapes harvested by hand, during the fermentation\/maceration, gentle punchdowns were made to obtain an optimum extraction. The wine was fermented at 26°C (79°F) with indigenous yeasts then 75% of the wine was aged for 18 months in 3,500L French oak foudres, while the other 25% was aged in concrete.  It was then aged for 12 months in the bottle.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis results in an expressive wine, with a deep sense of place. The nose shows great finesse, with notes of cassis, orange peel, fresh plums, chestnut, carob bark, eucalyptus, white pepper, bay leaf and white roses. The overall mouthfeel is fruity and juicy. The limestone soils really show in the palate, with firm mineral and chalky notes, great texture and a vibrant acidity.\u003c\/p\u003e","brand":"Altos Las Hormigas","offers":[{"title":"Default Title","offer_id":45141169209397,"sku":"altoslashormigasreservemalbec21","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1835\/0685\/files\/PXL_20260423_213950205.jpg?v=1776980742"},{"product_id":"sclavos-vino-di-sasso-robola-de-cephalonie-24","title":"Sclavos \"Vino di Sasso\" Robola de Céphalonie '24","description":"\u003cp\u003eSometimes it’s the wines from seemingly far-flung places that most captivate us. Cephalonia (Kefalonia), a Greek island in the Ionian Sea, west of mainland Greece, is one such place where delicious and complex wines are being made. With a population of around 40,000, the island relies on tourism and agriculture, and Sclavos is a name to know when it comes to the wines made here. Proprietor Evriviadis Sclavos owns about eight hectares (twenty acres) of vineyards in four different locations on the island, and his vines have been Demeter certified biodynamic since 2019. He also sources fruit from growers with whom he has long-term contracts. Sclavos is a producer who looks for low-yielding old vines and original rootstock, and he vinifies the grapes as naturally as possible.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e“Vino di Sasso” (which translates to “wine of the stone”) comes from vineyards on the limestone slopes of Mount Ainos, in Lacomatia. It’s made solely from Robola, a variety indigenous to the island, grown on mostly own-rooted bush vines that are about 30 years old. Vinification of the wine is simple, with fermentation carried out in tank with ambient yeasts. The wine is bottled unfiltered.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFresh, bone dry, and medium bodied, “Vino di Sasso” shows notes of fresh citrus and pear, and fresh flowers in the background, along with a rocky\/stony aroma that carries over to a salinity minerality on the palate and a long, mouth-watering finish.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e“Vino di Sasso” is versatile at the table—try it with grilled fish with herbs and olives, or dishes featuring tomatoes, peppers, summer squash, salty cheeses, and a range of herbs and spices.\u003c\/p\u003e","brand":"Sclavos","offers":[{"title":"Default Title","offer_id":67690375807029,"sku":"sclavosvinodisasso24","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1835\/0685\/files\/IMG_1511.jpg?v=1792605196"},{"product_id":"zarate-albarino-rias-baixas-25","title":"Zarate Albariño Rias Baixas '25","description":"\u003cp\u003eBodegas Zárate has been making high-quality Albariño in Rías Baixas since the mid-20th century. Today, the seventh-generation Eulogio Pomares is in charge of the bodega, and, much like his predecessors, he continues to focus on quality. Working with old vines and great terroirs, he makes Albariño wines that are among Galicia’s best.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe Zárate estate was founded in the classic Val do Salnés zone (“Salnés” refers to the salt flats that once covered the area; in Spanish and Galician, sal means “salt”). Formed by the lower reaches of the Umia River, the undulating slopes of xabre—weathered granite—soil and cool climate create the unique terroir of Val do Salnés. Here, Pomares farms the oldest documented Albariño vineyard in Rías Baixas—the pre-phylloxera El Palomar, planted in 1850—and several other top sites. Even the wines from Zarate’s younger plantings show distinctive depth, a result of the estate’s great vineyards and winemaking.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe estate’s farming is almost fully biodynamic; the soil is worked manually, with cover crops used for genetic diversity, and biodynamic teas for vine and soil treatments. This approach is particularly notable given that the estate is in Spain’s coolest and wettest winegrowing region. All new plantings are massal selections from the estate’s oldest vines.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis bottling is the entry point to the estate’s range, sourced from estate vineyards averaging over 35 years in age, in the parishes of Sisán and Padrenda, in Val do Salnes. Fermentation is carried out with wild yeasts, and the wine is aged on the lees.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNotes of citrus peel, grapefruit, nectarine, and green melon continuefrom the nose to the palate, with a salty, zesty finish. A great pairing for sashimi, oysters, and simply prepared shellfish.\u003c\/p\u003e","brand":"Zarate","offers":[{"title":"Default Title","offer_id":67690376265781,"sku":"zaratealbarino25","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1835\/0685\/files\/IMG_1513.heic?v=1792605701"},{"product_id":"etienne-becheras-le-prieure-darras-crozes-hermitage-rouge-24","title":"Etienne Bécheras \"Le Prieuré d'Arras\" Crozes-Hermitage Rouge '24","description":"\u003cp\u003eEtienne Becheras’s domaine is extends for 12 hectares, 6 of which are used for producing wine, principally within the confines of the village of Arras which borders and overlooks the Rhone River on the western side. The five hectares situated on the flat lands along the Rhone are planted to cherry and apricot trees. The remainder of the property is dedicated to forest where the ash and acacia trees are used as building and heating materials and offer the extra advantage of presenting ideal conditions for the growth of edible mushrooms and truffles.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eOf the 6 hectares Becheras farms, only 1 is located within Croze-Hermitage on prized, south-southwest-facing hillside parcels located in the village of Mercurol. The vineyards are composed of old vines ranging from 10 to 65 years of age, with deep roots snaking through thin, fast-draining limestone and gravelly topsoil. Because these vines are planted on steep altitude terraces supported by hand-constructed stone walls, all vineyard management as well as harvesting is done by hand under strict organic farming standards.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe grapes are fully destemmed fruit are fermented for three-to-four-weeks using only indigenous yeasts.  It is aged in large neutral oak vessels and bottled without fining or filtration.  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIt bristles with fresh acidity at the outset, with notes of black currant intertwined with lavender, crushed purple flowers backed by  cracked black peppercorn, black olives, and classic Northern Rhône cured meats.  Medium bodied on the palate it is both lush and bright showing a distinctly brambly nature with layers of black fruit and dried herb accents.  This is absolutely classic Croze-Hermitage, balancing beautiful dark florals with spice, meatiness and dark fruits. As the nights get colder, drink this with Duck Breast in Blueberry Sauce or Steak au Poivre. \u003c\/p\u003e","brand":"Etienne Bécheras","offers":[{"title":"Default Title","offer_id":67690376462389,"sku":"becherascrozeshermitage24","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1835\/0685\/files\/IMG_1515.heic?v=1792605787"},{"product_id":"elio-grasso-gavarini-langhe-nebbiolo-24","title":"Elio Grasso \"Gavarini\" Langhe Nebbiolo '24","description":"\u003cp\u003eThe Grasso family has long emphasized its role as farmers first, winemakers second, keeping terroir at the forefront while also adapting its winemaking practices and skills to the challenges of each vintage. Elio Grasso was originally in the banking business in the city of Turin, but, when his grandfather passed away, he returned to his roots. \u0026amp;nbsp;Since 1978, the family has been cultivating 18 hectares of hills surrounding Monforte d’Alba in Barolo, surrounded by another 24 hectares of forests and meadows. The winery is relatively small in scale, allowing the family to carefully cultivate their land with a focus on terroir.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eGianluca Grasso, Elio’s son, is at the winery’s helm, with assistance from the entire family; they have picked up where their ancestors left off, and they continue to grow grapes and produce wine, once again, with a focus on vineyard-specific sites for their Barolo bottlings as well as Barbera and Dolcetto, which are grown in the same highly acclaimed areas. Full of energy and passion, Gianluca works meticulously, and these qualities are reflected in his wines: structured with elegance, aromatic finesse, solid character, and exceptional aging potential, yet enjoyable in their youth.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe Langhe Nebbiolo is always an outstanding wine. The wine is vinified entirely in stainless steel, capturing and preserving its fresh flavors—bright red cherry, red flowers, and a hint of mint and spice, with a dusty minerality. The wines of Piedmont are best enjoyed with food, so try this one with red wine–braised short ribs. pork-sausage stuffing, or five-spice noodles.\u003c\/p\u003e","brand":"Elio Grasso","offers":[{"title":"Default Title","offer_id":67738968195125,"sku":"grassolanghenebbiologavarini24","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1835\/0685\/files\/IMG_1514.heic?v=1792605752"},{"product_id":"pierre-marie-chermette-poncie-fleurie-23-copy","title":"Pierre-Marie Chermette \"Les Champs-Grilles\" Saint Amour '23","description":"\u003cp\u003eWhile the wines of Chermette are a bit under the radar, the estate’s viticultural roots trace back to 1636 in Vissoux. Continuous wine-growing truly took off in the 1870s when Claude-Marie Vissoux constructed the vaulted stone cellar that is still meticulously maintained today.  Having to rebuild after World War II, Eugénie Vissoux and Maurice Chermette officially revived the wine-growing operation, gaining local recognition for their work in the cellar.  This continued until 1982 when, after earning a National Diploma of Oenologist from the University of Dijon in 1980, Pierre-Marie Chermette returned home to take over the estate at just 22 years old. At the time, his father was selling wine in bulk to négociants. Pierre-Marie made the bold structural decision to move entirely to estate bottling to maintain total independence and quality control.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIn the 1980s Beaujolais Nouveau was all the rage as was heavily chaptalized (sugar-added) wines in the region.  Pierre-Marie explicitly rejected this industrial approach. Instead, he pioneered a philosophy of making wine as naturally as possible.  A philosophy his son, Jean-Étienne Chermette, who formally took over operations in 2023, continues to this day.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe 2023 Pierre-Marie Chermette \"Les Champs-Grilles comes from the northernmost Cru in Beaujolais, Saint Amour, just 12km south of Mâcon.  This wine comes from the lieu-dit of \"Les Champs-Grilles\" situated in the heart of the Saint-Amour appellation on soil composed of sand and schist.  The wine follows traditional vinification methods of Beaujolais with whole cluster fermentation with two pump overs per day, which lasts between 10 to 12 days in concrete tanks with indigenous yeasts.  The wine is then aged for 5 months in old oak foudres.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe resulting wine starts with aromas of red fruits and violets.  On the palate, there is a balance of tannins and perfume with an abundance of red fruit. This wine goes great on its own but will also be great with red meat and poultry.  This is a fantastic wine for red meat as well as poultry and, while we're shocked to note the timing, this would be a fantastic edition to your Thanksgiving feast!  \u003c\/p\u003e","brand":"Pierre-Marie Chermette","offers":[{"title":"Default Title","offer_id":67739362361397,"sku":"chermettechampsgrillessaintamour23","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1835\/0685\/files\/1000031327.jpg?v=1792604982"}],"url":"https:\/\/parmanwine.com\/collections\/30-under.oembed","provider":"Perman Wine","version":"1.0","type":"link"}