- Our Clubs
Nose: Beautiful balance of ethanol and winter wheat starch at first hint. No detectable impurities. Layered notes of root vegetables in the back such as beets, potatoes, carrots and ginger. Light citrus oils surface after 2-3 minutes.
Like many a good story, Hervé Azo’s began with love-at-first-sight. When this native Breton left his high-powered job in Paris to work the harvest in Chablis in the early 1970s, he never returned. Captivated by his new-found home, he began to slowly acquire vineyard land—at the time, only a fraction of the astronomical value that it is today. The property now encompasses 12 hectares of vineyards; nine of which are located on the premier cru slopes around the village of Milly. The soils here are as pedigree as they come, with the Chablis and premier cru vineyards rooted to the famous Kimmeridgian limestone, rich in prehistoric fossils, and the Petit Chablis from the Portlandian limestone just outside the limits of classic Chablis. In 2004, with his daughters partaking in other careers, Hervé transitioned the domaine into the capable hands of Jean-Marc Brocard, whose family has a strong viticultural legacy in Chablis. Jean-Marc has kept the domaine intact, with the vineyards being transitioned to organic farming since 2006. The Brocards keep yields low at an average of 45 hl/ha.
Every attempt has been made to remain true to the original, purist house style that the Azos spent so much time and effort creating. Using only native yeasts, the grapes are pressed gently by pneumatic press, and are fermented and aged exclusively in stainless steel vats to retain the classic mineral qualities of Chablis. The wines are then bottled unfined yet lightly filtered, and left to rest. After a couple of years in the bottle, the wines begin to blossom and flesh out. The nose takes on the buttery, yeasty aromas which true connoisseurs look for from French Chardonnay. In fact, historically, the wines from Chablis were never sold until they had been in the bottle at least three years. Only then, when the wines lost their youthful, citrus qualities were they deemed suited for the market.
This estate whose name means four winds is in the Douro Superior, the easternmost part of the Douro region. It is intensely rich and solid—a classic blend for the region with a dominance of Touriga Nacional and Touriga Franca, aged in wood and with plenty more aging ability. This black-fruit-flavored wine will be best from 2020.
Reminder: We can only ship spirits to CA, OR, WA, ID, NV, AZ and NM
The Small Batch Bourbon Collection®—comprised of Knob Creek®, Booker’s®, Basil Hayden’s® and Baker’s®—is a group of ultra-premium bourbon whiskies handcrafted in limited quantities from unique recipes, some dating back two centuries. They are carefully matured for exceptional quality.
Named after Baker Beam, grandnephew of the legendary Jim Beam, Baker’s® Bourbon honors the family’s long history and love for distilling.
Baker’s Bourbon is distilled at a lower proof and barreled & aged in small batches, allowing the bourbon to pull more toasted nut, fruit & vanilla flavor from the barrel wood. Today, Baker’s is still made using this very technique & is aged only in our most select rackhouses for a robust bourbon flavor with a silky, smooth finish.
Reminder; we only ship spirits to CA, AZ, NM, NV, OR and WANOSE
$5 from every bottle purchased will go to the PlumpJack Foundation
Reminder; we only ship spirits to CA, AZ, NM, NV, OR and WANOSE
The 2016 Bourgogne Blanc has a terroir-driven bouquet with fine delineation, quite granitic with hints of cooking apple developing with time. The palate is taut and fresh with impressive depth, a Bourgogne Blanc full of flavour with a vibrant, saline finish. A brilliant value. Tasted at Flint Wines' Value Burgundy tasting."
Rainwater took its name from its pale color and delicate texture and flavor. Yet, the origins of the style are shrouded in mystery. Some attributed it to a Savannah wine merchant after the Civil War, but that cannot be, as Rainwaters existed at least a half century earlier. Others said Rainwaters were a freak of nature. Noel Cossart credited his own firm with creating Rainwater in the 1700s, after a barrel of wine was left on a beach.
75% Kentucky Bourbon 11 years 7 months (74% Corn | 18% Rye | 8% Barley)
10% Kentucky Bourbon 10 years (75% Corn | 13% Rye | 12% Barley)
10% Kentucky Bourbon 5 years (75% Corn | 13% Rye | 12% Barley)
AGE: No Age Statement
PROOF: 121.21 Proof (60.605% ABV)
Grains: 2Row, flaked oats, flaked wheat.
Hops: Sabro, Simcoe, Mosaic and Azacca
Less than 0.5% abv - non-alcoholic Hazy IPA - 4pk
THE INTENT OF THIS PROJECT
is to create an ever-changing whiskey blended from barrels of mature whisk(e)y. We began by selecting barrels for their flavor contribution and complexity and blending them in a larger single, or "Infinite" vessel. At each bottling we remove a portion of that whiskey and replace it with other barrels that will complement the remaining blend. We then repeat the process - bottling a portion and adding newly selected whiskeys each time. You can find which whiskeys are present in each bottling by referring to the bottling date on the front label and going to that page on our site.
HOW IS THIS DIFFERENT FROM THE SOLERA PROCESS?
The Infinite Barrel contains fractions of many whiskey barrels in a single blend, while a solera ends up with fractions of the original whiskey in many barrels. Our objective is to create a unique blend for every bottling. The solera process, however, is designed to create a consistent product every time. At its most basic, the solera process starts with a single barrel or group of barrels of a specific age. A fraction of the first group of barrels is put it in the second group of barrels, a fraction of that second group is put in the third group and so on. The solera process is designed and symmetrical. We think of our Infinite Barrel Project as a solera in reverse. It's unpredictable and asymmetrical, constantly evolving - even whimsical. We're certainly having fun blending it.
Sold Out $79.00
The real deal Peruvian Pisco that's produced using only 100% Quebranta grapes, this pisco is pot distilled and brimming with red fruit, citrus and a dash of spice. This grape brandy is famous for being used in a Pisco sour, but try using other in punches or white sangria.
2018 was our second vintage with full control of farming at our nearly 130-year-old estate site (still gives me chills to say that), and we enjoyed a mild and even vintage leading to a relatively late harvest at this amazing Delta site. This is a classic Evangelho, showing the bright and composed fruit we expect along with the savory bite inflected by the Mataro and Carignan, and one that should provide plenty of pleasure throughout the years.
The O.G. of Bedrock Wine Co.! These vines turned 131 years in 2018 and decided it would be a great year to turn out a relatively small crop of delicious and dense fruit. As always, the wine, though based around Zinfandel, is a field-blend of the 27 varieties found in the old vines at my family’s site in the heart of Sonoma Valley, including about 20% Carignan and 5% Mataro. Like the other Sonoma Valley "Grand Cru" sites, this will definitely reward time in the decanter or a few years on its side to start showing all of its secrets. The most consistently decorated of our wines (the 2016 was the Spectator #10 wine of the year and the 2017 just got another 95), the 2018 should be another classic.
If you were to tell me 13 years ago that a lightly colored, well-structured, expressively perfumed wine from Amador County that is more about finesse than power would be one of our most popular wines, I would have been quite surprised (thankful, but surprised). Esola is as singular as the former dancer, Denise Esola, who oversees this remarkable site today and my favorite wine to break out for people who purport to have an “old world” palate. Though there is plenty of California fruit here, it lies upon a firm foundation (the subsoil is granite) that reminds me more of Nerello Mascalese or Trousseau Noir than what people typically think of for California Zin.
Showcases a range of styles from all over the world. Selections of beer chosen monthly accompanied by write up about the brewery and style with tasting notes.
$395 for a 1-year subscription. Each selection includes 1-6 bottles shipped every month for a total of 12 selections shipped. Additional shipping costs included in the 'shipped' price only. In-store pickup at no additional charge.
Select whether you'd like to have your club shipped or which store you'd prefer to pickup at. We only ship beer to the following states: AZ, CA, ID, NM, NV, OR, and WA.