Wine Club Release April 2026

Louis Métaireau was one of the ‘vignerons d’art’ who were instrumental in restoring the reputation of the Muscadet appellation in the middle of the 20th century.  He founded Domaine du Grand Mouton around that time, focused around the Grand Mouton vineyard, showing how care for the land and the grapes can produce exceptional wines. 
This traditional method sparkling wine is from the far north-west of the Loire Valley, near Nantes, made from 100% Melon de Bourgogne grapes, organically grown within the appellation of Muscadet Sevre et Maine.  These grapes are from the Grand Mouton vineyard, chosen from the oldest vines, planted in 1937 and 1945, on gneiss and granite soils.  The grapes are hand harvested, and spend six months on the lees after the primary fermentation.  The secondary fermentation is triggered using yeast from the primary fermentation, and spends an additional twelve months on the lees before disgorgement. 
This sparkler is fresh, wonderfully crisp, and very dry.Showing light notes of brioche from its time on the lees, the flavors are balanced by lemon curd, Asian pear, with a delicious acidic backbone.Wonderful as an aperitif, on its own or with light dishes.

Baglio Ingardia is located in the far north-west of Sicily, at the foot of Mount Erice, very close to the coast.  Its origins date back to the 18th century, where it originally had olive groves on the property.  The land is now cultivated organically, and produces a broad selection of olive oils along with wines. 
Sisilì is a lovely white blend of 80% Grillo and 20% Zibibbo, fermented and aged in stainless steel tanks, and aged for an additional few months in the bottle before release.Zibibbo is the local name for Muscat of Alexandria; Grillo has deep roots in Sicilian viticulture, and was originally believed to be a cross of Catarratto and Zibibbo, but research has shown that it is likely an independent varietal.It thrives in western Sicily, where it produces crisp and lightly aromatic wines, fresh and perfect for spring and summer drinking especially. The blend with Zibibbo really brings out the aromatics in the Sisili: the wine smells like you’re walking through a garden, with notes of orange blossom and narcissus balanced with a fresh herbaciousness and crisp acidity to the finish. Perfect on its own or with lighter fish dishes, salads, and spicy dishes, particularly Thai style.

Priorat is one of my favorite wine regions.  Less than two hours west of Barcelona, Priorat is a benchmark of quality in Catalunya.  The name comes from the Latin word for Priory, as the region had several monasteries and priories and influenced the landscape, and much of that history remains visible.  The monasteries encouraged the development of viticulture in Priorat in the Middle Ages, developing terraced vineyards on the steep slopes of the region, which is a ring of mountains, dotted with beautiful villages.  Garnatxa (Grenache) and Carignan have been main varieties in the region throughout its winegrowing history since the start.  Priorat was truly decimated by phylloxera in the later 19th century, and the vineyards mostly fell into disrepair until a revival starting in the early 1980’s.  The revival inspired by a new generation of winemakers has been amazing, and Priorat has become one of the most highly regarded wine regions in Spain. 
I was very happy to see a wine from Blai Ferré Just again, as he’s been out of our market for a bit.  He began working in vineyards as a teenager, began studying viticulture and enology a few years later, and purchased his first two plots in Priorat at the tender age of 2022.  He works with his father in law at another winery in Priorat along with making his own wine.  His Ona is a beautifully accessible Priorat, made from 40% Garnatxa, 40% Syrah, and 20% Carinyena, with the very small production of only 180 cases.  The vineyards are grown organically, and the harvest is hand-picked and hand sorted.  The wine is aged in stainless steel vats for nine months before bottling, offering a remarkably fresh and easy style of Priorat, with beautiful intense fruit and structure balanced by very smooth tannins.  The nose offers lovely red and black fruit, followed by a structed but balanced palate of mild tannin, good fruit, and a touch of earthiness.  This is an extremely versatile wine for food pairing, and would be delicious with pork, red meat, cured meats and cheeses, and even pizza!