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The Thief

Our blog was created to help make the world of wine and beer easier to understand and fun to navigate.  There are a million things to know in this industry, we just want to help you understand the latest news and trends from around the globe.  So sit back with your favorite sip and let's go on an adventure.


Emily Riley
August 28, 2020 | Emily Riley

Ignite the Beast with these Late Summer Cabernet Sauvignons




Campo alle Comete Cabernet Sauvignon 2016

  • Castagneto Carducci, Tuscany
  • Alluvial clay
  • Fermented and macerated for 3 weeks in stainless steel
  • ½ aged in tank and ½ aged in French oak, some new
  • 90 points WE, 90 points JS
  • Black currant, blueberry, cedar

Jim Barry Cover Drive Cabernet Sauvignon 2016

  • Coonawarra, South Australia
  • Red loam (terra rossa) over limestone
  • 21 year old vines
  • Aged 12 months in French oak
  • 3.45 ph
  • 90 points WE
  • Blackberry compote, plum, cola


Smith & Hook Cabernet Sauvignon 2016

  • Central Coast, California (San Antonio Valley, Paso Robles, Hames Valley, Arroyo Seco, and San Benito County)
  • Barrel fermented
  • Aged 10 months in French oak, 60% new
  • 3.79 ph
  • 91 points WW, 90 points WE
  • Black cherry, mocha, vanilla
Time Posted: Aug 28, 2020 at 10:00 AM
Emily Riley
August 21, 2020 | Emily Riley

Italian White Wine 6-Pack Specs & Photos



Suavia Soave Classico 2018

  • Veneto
  • 100% Garganega
  • 60-year-old vines
  • Pergola trained
  • Fermented and aged in stainless steel
  • Malolactic fermentation
  • 93 points JS, 90 points W&S, 17/20 points Jancis Robinson
  • Apple, pomelo, green almond


Alois Lageder Terra Alpina Pinot Grigio 2018

  • Trentino and Alto Adige
  • 100% Pinot Grigio
  • Dolomitic limestone
  • Mostly pergola trained
  • 5-50-year-old vines
  • Converting to organic
  • Stainless steel aged and fermented
  • Aged 4 months on lees
  • Lemon zest, sliced pear, mace

Mastroberardino Mastro Greco Campania 2017

  • 100% Greco
  • Estate founded in 1878
  • Calcareous and clay loam
  • 20-25-year-old vines
  • Stainless steel fermentation and aging
  • Yellow peach, citrus pith, mango pit


Umani Ronchi Casal di Serra 2018

  • Verdicchio dei Castelli di Jesi DOC Classico Superiore
  • 100% Verdicchio
  • Calcareous clay
  • 8-30-year-old vines
  • Hand-harvested
  • Fermented and aged in stainless steel
  • No malolactic fermentation
  • 5 months on lees
  • 91 points WE, 90 points Decanter
  • Pear, white peach, jasmine


Strasserhof Kerner 2015

  • Trentino - Alto Adige, Valle Isarco
  • 100% Kerner, a 20th century cross between Riesling and Trollinger that shares many qualities with Riesling
  • 10-25-year-old vines
  • Sand, clay, and gravel
  • Fermented and aged in stainless steel
  • Elderflower, apricot, crushed slate


Zenato Lugana San Benedetto 2018

  • Lombardy and Veneto
  • 100% Trebbiano di Lugana
  • Clay loam
  • Guyot trained vineyard
  • Fermented and aged in stainless steel
  • 90 points WE
  • Dried apple, crushed mint, blanched almond


Time Posted: Aug 21, 2020 at 8:37 AM
Emily Riley
August 18, 2020 | Emily Riley

Beasts of the Southern Rhône 3-Pack



Terres des Chardons Chardon Marie 2015

  • Costieres de Nimes
  • Syrah
  • Terroir of galets, large river rocks
  • Certified organic, biodynamic since 2002
  • Native yeast fermentation
  • 30 day maceration
  • Low to no sulfur
  • Blackberry, tar, iron


Chateau de St. Cosme Les Deux Albion 2018

  • Côtes du Rhône, villages of Plan de Dieu, Saint Maurice, and Cairanne
  • Certified organic
  • 50% Syrah, 20% Grenache, 15% Carignan, 10% Mourvedre, 5% Clairette
  • Schist soil
  • Vineyards trained en gobelet
  • 40 year old vines
  • Whole cluster fermentation in concrete
  • 6 week maceration
  • Aged in concrete and wood tanks for 18 months
  • Plum, strawberry, scrub brush


Domaine des Bosquets Gigondas 2015

  • First mentioned as a vineyard site in 1376
  • 65 acres
  • 70% Grenache, 20% Syrah, 8% Mourvèdre and 2% Cinsault
  • Converting to certified organic
  • Native yeast fermentation
  • 30 percent whole cluster
  • Aged 12 months in oak, 6 months in concrete
  • 94 points WA, 93 points WS, 91 points JD
  • Boysenberry, violet, licorice




Time Posted: Aug 18, 2020 at 8:20 AM
Emily Riley
August 7, 2020 | Emily Riley

Crushable Wines from Spain and South America

Spanish Wine Trio, SHOP HERE


Descendientes de Jose Palacios Pétalos del Bierzo 2018

About the producer:

Álvaro Palacios (a celebrated producer of Priorat) teamed up with his nephew, Ricardo Perez, a Bordeaux trained enologist, to fulfill his early passion for making great old vine wine from the Mencía grape. Pétalos is made from vineyards scattered across Bierzo’s western border and made for early enjoyment.

Tech notes:

  • Region: Bierzo, Spain
  • Varietals: Mencía
  • Biodynamic practicing
  • Vineyards: Located in and around the village of Corullon – a mix of high elevation and lower
  • Vine age: 40 – 90 years old
  • Soil type: Schist and ~ 30% clay
  • Harvested by hand
  • Vinification: Fermentation in large oak vats. Maceration 25 days. No fining.
  • Aging: Several weeks in new French oak barrique followed by 6 – 10 months in 2nd and 3rd use barrels.

Ulls de Mel Vin Naturel Red 2018

  • Region: Penedès, Spain
  • Varietals: 90% Tempranillo, 10% Garnacha
  • Vine age: Over 40 years old
  • Soil type: Predominantly limestone and sand
  • Harvested by hand
  • Vinification: Fermented with indigenous yeasts. No added sulfites. “Natural” wine.


Bodega Marañones 30,000 Maravedies 2016

About the producer:

Bodega Marañones is located in the DO of Viños de Madrid in the sub-zone of San Martín de Valdeiglesias where the Sierra de Gredos meets the Sierra de Guadarrama. Their vineyards stretch from the steep hillsides at the base of the mountains down to gentler slopes near the valley floor – providing them with a variety of terroirs that capture a more Mediterranean expression of the Gredos. Helmed by Fernando Garcia, who together with Dani Landi, are the creative minds behind Comando G, Bodega Marañones is farmed organically and manually with the assistance of mules due to the steep slopes of their vineyards. 

Tech notes:

  • Region: Castillo y Leon (Vinos de Madrid), Spain
  • Varietals: Garnacha and Morate (approximately 10%)
  • Biodynamic and organic practicing
  • Vineyards: 650 – 800 meters
  • Vine Age: 30 – 70 years old
  • Soil Type: Sand and granite
  • Harvested by hand
  • Vinification: 24-hour cold pre-fermentation maceration. Whole cluster, natural yeast fermentation in stainless steel tanks and oak vats.

South American Trio, SHOP HERE

Garzón Albariño Reserva 2019

  • Region: Uruguay
  • Varietals: Albariño
  • Vineyards: Atlantic Ocean influenced
  • Soil Type: Granite and schist (“ballast”)
  • Hand-harvested
  • Vinification: 3 – 6 months on fine lees in stainless steel

Catena High Mountain Vines Malbec 2017

  • Region: Mendoza, Argentina
  • Varietals: Malbec
  • Vineyards: High altitude vineyard in Maipú, Lujan de Cuyo, Tupungato, and San Carlos
  • Vine Age: Up to 80 years old
  • Soil Type: Limestone, clay, sand
  • Vinification: Fermented in barriques for 34 days. Malolactic fermentation. Aged for 14 months in American and French barriques, 35% new.

J. Bouchon País Viejo 2019

About the producer:

Bouchon Family Wines began in the late 19th century when young viticulturist Emile Bouchon left Bordeaux, France for Chile. Today, Julio Bouchon and his children carry on their 4th generation family winemaking tradition in the Maule Valley.

Tech Notes:

  • Region: Maule, Chile
  • Varietals: País
  • Vineyards: 650 ft.
  • Vine Age: 100 year old Gobelet vines
  • Soil Type: Granite and sandy loam
  • Harvested by hand
  • Vinification: Fermented with native yeasts in concrete
Time Posted: Aug 7, 2020 at 8:18 AM
Emily Riley
July 31, 2020 | Emily Riley

Sweet Summer Sippers 3-Pack

Click to SHOP


Domaine Pichot Vouvray Domaine Le Peu de la Moriette 2018

  • Domaine consists of 60 acres of vineyard, all in Vouvray
  • Clay limestone
  • 25-50-year-old vines
  • Pressed, then cold settled for 48 hours
  • 80% fermented in stainless steel, 20% in 400l barrels
  • Pear, quince, citrus pith


Marenco Brachetto d’Acqui DOCG 2018

  •  “For those moments of carefree joy” - Wine and Spirits
  • Pineto valley
  • 100% Brachetto d’Acqui
  • Macerated 4 days, then fermented at low temperature until 5.5% alcohol
  • No added sugar
  • Lightly sparkling
  • Strawberry, raspberry, rose petal


Dr. Thanisch Feinherb Riesling 2018

  • Bernkastel, Mosel
  • Established in 1636
  • No insecticides, herbicides, or chemical fertilizers used in the vineyards
  • Vinification occurs in 350-year-old “doctorcellar”, a stone cellar carved into a hillside
  • Peach, apricot, slate

Click to SHOP

Time Posted: Jul 31, 2020 at 9:47 AM
Emily Riley
July 20, 2020 | Emily Riley

A Portrait of Daniel Bouland

"It's clear by now that Daniel Bouland is one of Beaujolais' major as well as most consistent talents." David Schildknecht, Wine Advocate

"Daniel Bouland is one of the best winemakers in Morgon. Perhaps his profile is not as high as the likes of Lapierre or Foillard, but I think his wines are on the same quality level.” Neal Martin, Vinous Media

“Daniel Bouland is one of my favorite producers in the Beaujolais, and his wines deserve to be much better known. Working with almost seven hectares of predominantly very old vines in Morgon, Chiroubles and Côte de Brouilly, Bouland vinifies with whole bunches, pumping over twice a day and gives his wines a classical maceration of two to three weeks. After pressing, élevage is in foudre and cement tank. Concentrated and succulent, Bouland's wines are beautifully differentiated by site and age gracefully: 2011s from my own cellar are still drinking beautifully. Bouland proudly informed me that he's now using higher-quality corks, so that graceful evolution should be even more regular going forward. He prefers 2018 to 2017, finding the tannins finer, though I like both vintages about equally.” William Kelley, Wine Advocate

“Bouland’s wines may not be as fashionable as the likes of Foillard, Lapierre and Dutraive, but for me they are every bit as compelling—and rather more dependably microbiologically stable. Bouland works with old vines, organically cultivated and low-yielding, in prime lieu-dits within the crus of Morgon, Fleurie and Chiroubles. Vinification and élevage is traditional, eschewing chaptalisation, not to mention more insidious cellar tricks. His hard work issues in sappy, concentrated wines, full of character and seriously cellar-worthy: the 2011s, for example, are beginning to be youthfully approachable but will cruise along for another decade or two with ease. I admire these bottlings for the clarity with which they express their respective terroirs and drink them regularly, the Cuvée Corcelette from old vines in Morgon being my favourite.” William Kelley, Wine Advocate

All of Daniel Bouland’s wines are:

  • hand picked
  • fermented whole cluster
  • aged in tank or neutral oak
  • unfiltered

Morgon Corcelette Vieilles Vignes 2017

  • 60-75 year old vines
  • Sandy, granitic soils
  • Aged in tank and foudre
  • Cherry, cassis, loam
  • 94 points WA

Morgon Les Delys 2017

  • Planted in 1926
  • Sable soils
  • Low yields, around 1 ton/acre
  • Wild plum, cured meat, dark chocolate
  • 96 points WA






Time Posted: Jul 20, 2020 at 5:29 PM
Emily Riley
July 9, 2020 | Emily Riley

Chablis & Chill with These Great Wines

Chablis & Chill 3-Pack, SHOP HERE


Laurent Tribut 2018

  • Domaine formed by Laurent Tribut and Marie-Clotilde Dauvissat, Rene Dauvissat’s daughter
  • Kimmeridgian clay limestone
  • Hand-harvested, whole-cluster pressed
  • Fermented in enamel-lined tanks
  • Aged in used oak
  • 92 IWW, 91 Jeb Dunnuck, 88-91 BH, 88-91 WA
  • Sliced lemon, Jonagold apple, oyster shell


Pattes Loup Vent d’Ange 2018

  • Kimmeridgian clay limestone
  • Organic viticulture
  • 50-year old vines on the hillside of Courgis
  • Fermented and aged in ⅔ stainless steel and ⅓ concrete eggs
  • Low sulfur - 9 mg/l free, 36 mg/l total
  • 1,000 cases
  • Lime zest, crunchy pear, sea salt


Jean-Paul & Benoit Droin 2017

  • Kimmeridgian clay limestone
  • 35-year old vines
  • Native yeast fermentation
  • Fermented and aged in tank to preserve freshness
  • Full malolactic fermentation
  • Aged 10 months on lees
  • 92 JS, 87-90 BH, 90 VM, 89 WA
  • White peach, orange zest, crema
Time Posted: Jul 9, 2020 at 12:10 PM
Emily Riley
July 2, 2020 | Emily Riley

Crazy STEALS from The Thief for the 4th of July

The Thief’s Invite to Big Steals: July 4th Blowout Deals! SHOP HERE

When in the company of thieves, do as they do: take as much as you can get away with in as little time as possible.  For the 4th of July, we invite you to do just that: steal from us by taking advantage of some great party drink packages that we’ve put together just for the holiday. Celebrate independently or in social distancing style with fanciful sparkling wine, Champagne, rosé, or one of our killer beer packages.  Your guests and your pocketbook will thank you for your thievery!

Revolutionaries vs. the Red Coats Sparkling Wine Package, SHOP HERE

Hattingley Valley Classic Reserve

  • Hampshire, England
  • 48% Chardonnay, 33% Pinot Noir, 17% Pinot Meunier & 2% Pinot Gris
  • Chalk soils
  • Traditional method
  • 75% fermented in stainless, 25% in 3-4 year old French oak barrels
  • Aged 48 months on lees
  • 92 points WE, 91 points Decanter, 90 points WA
  • Apricot, honeycrisp, sponge cake

Schramsberg Blanc de Blanc 2016

  • North Coast, 72% Napa, 27% Sonoma, 1% Marin
  • Chardonnay
  • Traditional method
  • 77% tank fermented, 23% barrel fermented
  • Some malolactic fermentation
  • Aged 24 months on lees
  • 93 points JS, 91 points WS, 90 points W&S
  • Meyer lemon, bosc pear, marzipan

The Two Pierres Champagne 2-Pack, SHOP HERE

Pierre Gimonnet & Fils Cuvee Cuis 1er Cru

  • Cuis village, Cote de Blanc
  • Chardonnay, blanc de blanc
  • Stainless steel fermentation
  • 70% base wine, 30% reserve wine
  • Aged 4 years on lees
  • 91 points WS, 90 points WE, 90 points WA
  • Green pear, lemon custard, crushed rock

Pierre Peters Cuvee Reserve Grand Cru

  • Les Mesnil-sur-Oger Grand Cru, Cramant Grand Cru, Avize Grand Cru and Oger Grand Cru
  • Chardonnay, blanc de blanc
  • Stainless steel, barrel, and concrete fermentation
  • Reserve wines going back to 1988, includes 22 vintages
  • 85% malolactic fermentation
  • Aged 24 months on lees
  • 92 points WS, 92 points JS, 91 points WA, 91 points W&S, 90 points WE
  • Candied grapefruit, dried white flowers, salted almond

Fanciful Sparkling Wine 6-Pack, SHOP HERE

Pierre Sparr Brut Reserve

  • Cremant d’Alsace
  • 80% Pinot blanc, 20% Pinot noir
  • Chalky clay
  • Traditional Method
  • Whole cluster pressed
  • Blended after 6 months, bottled fermented, 12-16 months on lees
  • 90 points Decanter, 90 points William Wong
  • Gravenstein apple, quince, ginger

Domaine J. Laurens Brut

  • Cremant de Limoux
  • 60% Chardonnay, 30% Chenin blanc, 5% Mauzac, 5% Pinot noir
  • Traditional method
  • 12 months on lees
  • 91 points WE
  • Lemon, pineapple, cardamom pod

ZaZaZu Demi-Sec

  • Algani, central Crete
  • Vilana, Vidiano, Muscat of Spina
  • Clay loam
  • Vegan
  • Hand harvested
  • 87 points Decanter, 15 points Jancis Robinson
  • Peach, nectarine, cherry blossom

Domaine Melaric Globules Rose

  • Saumur Puy-Notre-Dame, Loire
  • Cabernet Franc
  • Organic viticulture
  • Native yeast fermentation in tank
  • Bottled before dryness, continues ferment in bottle
  • Disgorged
  • No added sulfur
  • Wild strawberry, blood orange, earth

Francois Montand Brut Rose

  • Jura, Gascony
  • Grenache, Cinsault
  • Traditional method
  • 9 months on lees
  • Raspberry, dry cherry, watermelon rind

Je t’Aime Brut Rose

  • Cremant de Limoux
  • Pinot noir
  • Traditional method
  • Aged 18 months on lees
  • Strawberry, rainier cherry, vanilla bean

Rad Rosé 6-Pack, SHOP HERE

And Why Am I Mr. Pink? 2019

  • Columbia Valley
  • Sangiovese, Syrah
  • 91 points WE
  • Pomegranate, watermelon and rind, mint

Chateau Gassier Esprit 2019

  • Cotes de Provence
  • 40% Grenache, 31% Syrah, 12% Cinsault, 6% Semillon, 5% Vermentino, other
  • Clay and limestone pebbles
  • Cold direct press
  • Cool stainless steel fermentation
  • 89 points WE
  • Pink grapefruit, peach, white pepper

Mas La Chevaliere 2019

  • IGP, Languedoc
  • 60% Grenache, 25% Syrah, 15% Cinsault
  • Clay and limestone
  • 25 year old vines
  • Whole cluster pressed, 4 hours skin contact
  • Blocked malolactic fermentation
  • Stainless steel fermentation and aging
  • Bing cherry, raspberry, preserved lemon

Chateau Presquie Le Paradou 2019

  • Near Minervois
  • Cinsault
  • 25 year old vines
  • Aged 5 months in tank

Gerard Bertrand Cote de Roses 2019

  • Languedoc
  • Grenache, Syrah, Cinsault
  • Stainless steel fermentation
  • 91 points WE, 90 points Wilfred Wong
  • Rainier cherry, citrus pith, sweet pea

J. Mourat Collection 2019

  • Val de Loire
  • 40% Pinot noir, 40% Cabernet Franc, 20% Gamay
  • Organic viticulture
  • Destemmed before pressing
  • Cool spontaneous fermentation
  • Aged 5 months in tank
  • Strawberry, raspberry, fine herbs
Time Posted: Jul 2, 2020 at 8:02 PM
Emily Riley
June 29, 2020 | Emily Riley

Sauvignon Blanc Survival 6-Pack

Sauvignon Blanc Survival 6-Pack, SHOP HERE

Frog’s Leap Sauvignon Blanc 2018

  • Napa Valley
  • Organic
  • Dry farmed
  • Harvested at 21.4 brix
  • Fermented and aged in stainless steel
  • 92 points Wilfred Wong
  • Nectarine, granny smith, nettle

Leyda Sauvignon Blanc 2018

  • Valle de Leyda, Chile
  • 12 miles from the ocean
  • Blend of 3 clones
  • Harvested at 20.8-22.8 brix
  • 50% macerated for 8 hours, 50% whole cluster pressed
  • Fermented at 55 degrees in stainless steel
  • Aged 5 months on lees
  • Pomelo, tangerine, snow pea

Seresin Sauvignon Blanc 2018

  • Marlborough, New Zealand
  • 91% Sauvignon Blanc, 9% Semillon
  • 20-year-old vines
  • Organic and biodynamic estate fruit
  • Whole cluster pressed
  • Native yeast fermentation in 80% stainless steel, 20% oak barrels
  • Aged on lees for 9 months
  • 91 points WA, 91 points Bob Campbell MW
  • Guava, passionfruit, cut grass

Chateau l’Escart Comtesse 2018

  • Bordeaux blanc, Entre-deux-Mers between Garonne and Dordogne
  • 80% Sauvignon Gris, 15% Semillon, 5% Muscadelle
  • Clay, limestone, and gravel
  • Biodynamic
  • Vines averages 45 years old
  • Built in the 18th century
  • Native yeast fermentation
  • Meyer lemon pith, white flowers, crushed rock

Regis Minet Pouilly-Fume Vieilles Vignes 2018

  • 100% Sauvignon Blanc
  • Kimmeridgian limestone
  • 25-acre vineyard
  • 30+-year-old vines
  • Fermented in stainless steel
  • Aged 6 months in stainless steel w/some lees stirring depending on vintage
  • Native yeast fermentation
  • 91 points WE
  • White grapefruit, green apple, flint

Vie di Romans Piere Sauvignon Blanc 2017

  • Friuli, Italy
  • 100 % Sauvignon Blanc, Italian clones
  • Gravel and clay
  • Fermented in stainless steel, aged 6 months on lees
  • 91 points W&S
  • Ripe lime, raw honey, lemon verbena

Sauvignon Blanc Survival 6-Pack, SHOP HERE

Time Posted: Jun 29, 2020 at 8:32 AM
Emily Riley
May 19, 2020 | Emily Riley

Let’s Talk About Vacqueyras ~ Valley of the Rocks

Shop the Vacqueryas Unicorn Duo HERE

Vacqueyras is situated within the land of heady, alcohol-driven Grenache-based blends – the Southern Rhone - penetrated by intense minerality and fleshy dark fruits offered by the signature stony terroir and the limestone of the Plateau de la Garrigues. Chateauneuf-du-Pape, Gigondas and Vacqueyras are all to be found here – and each express a fierce independence based on their unique and tiny appellations.

Vacqueyras is the baby Cru of the Rhone, the AOC having been established in 1990, after a series of AOC statuses, including Cotes du Rhône(1937) and Cotes du Rhone Villages(1955), as well as its own named Village in 1967. Located to the Northeast of Chateauneuf-du-Pape and just Southwest of Gigondas, Vacqueyras has its own distinct character, producing softer, fleshier wines than neighboring Gigondas.  The Grenache here tends to ripen up to two weeks earlier here than in Gigondas and the land is a bit lower and flatter. The wines produced here tend towards a subtlety not found in the higher altitude, more robust Gigondas, and can take on charming, elevated notes of lush stone fruit.  The Mediterranean climate here is governed by the famous Mistral winds which aid in keeping the vineyards clear from parasites and fungal disease.

Production in Vacqueyras is governed by strict rules and regulations.  Growers are held to a basic yield standard of 36 hectolitres/hectare of vines, thus making Vacqueyras one of the lowest yielding regions in all of France.  Additionally, all grapes must be hand sorted and the vines cultivated must be at least three years old prior to their first vintage.

(The town takes its name from the Latin Valléa Quadreria, which means valley of rocks).

Finding Vacqueyras and Sang des Cailloux

A true gem of Vacqueyras, let alone the entire Rhone Valley, Serge Férigoule’s cult-status winery, Sang des Cailloux, produces some of the most poetic wines in the region.  This is the wine that I think of as benchmark Vacqueyras.  Serge purchased the land of Sang des Cailloux in 1990 after working for the previous owner for 10 years. From that moment on, Serge’s devotion to organic and biodynamic practices altered the vineyards life significantly.

I first discovered Serge’s wines while working in the Portland restaurant scene (in Italian restaurants no less). Arriving nearly 10 years ago to work in the Walla Walla restaurant scene, I found camaraderie and a fierce affinity for Sang des Cailloux wines within the growing winemaker community at the time:  this was the wine that young, up-and-coming winemakers came to drink at our bar after late hours in the cellar. And why wouldn’t they be?  Serge’s wines are passionate, inky and mineral examples of a Vacqueyras that many have yet to discover and many in Walla Walla aim to emulate.  Delve in!

Sang des Cailloux - The Blood of the Pebbles

Serge’s wines are organic, never see stainless steel or fining and filtration. Each of the three reds that he produces are given the Provencal name of one of his daughters (Serge will tell you himself that he is decidedly a Provencal himself, after all – from Avignon)!

The Sang des Cailloux winery is located on the Plateau des Garrigues, a famous limestone mass fabulous for vines, facing the Dentelles de Montmirail between Vacqueyras and Sarrians. Stirred by the Mistral winds, the 17 hectares of the estate are all AOC Vacqueyras.

The Wines

Domaine le Sang des Cailloux Vacqueyras Cuvee de Lopy 2016

80% Grenache, 20% Syrah

Chewable dense purple/blackberry in color. Fierce iron minerality, green olive, garrigue, horse sweat, rich red kirsch and pink peppercorn rising fiercely upwards on the nose along with black fruit.  So intriguing! Some stewed black fruit on palate along with black cherry, viscous gumminess on palate. Chewy black licorice, heavily herbal (garrigue), stewed blueberry and blackberry, and tons of graphite. Fatty.

Drink now – 2025

Vacqueyras Rouge Cuvée Lopy:

  • Lopy is the name of the farm where Serge Férigoule was born
  • Vine age 55 – 65 years
  • 4 hectares planted on clay, limestone and scattered galets roulés
  • All grapes are harvested by hand
  • Grapes are de-stemmed
  • Natural fermentation (only using indigenous yeasts) in cement cuves with daily pump-overs
  • Parcels are aged separately in 450-L barrels
  • Wine is unfined and unfiltered

Domaine le Sang des Cailloux Vacqueyras Un Sang Blanc 2016

20% Clairette, 20% Grenache Blanc, 15% Bourboulenc, 15% Roussanne, 15% Marsanne, 15% Viognier

Super expressive Un Sang Blanc is a pretty rare wine.  A blend of 6 grape varietals, this is a wine to be enjoyed young and with rich, opulent dishes. Lovely yellow color. Pop biscuits, butter, diesel, elderflower, yellow flowers and chamomile on the nose. A plump, rich and regal white with excellent tension.  Sourced from a 10-year old 1 hectare vineyard.

Drink now.

Vacqueyreas Blanc Un Sang Blanc:

  • Vine age 10 years
  • 1 hectare planted on clay, limestone and scattered galets roulés
  • All grapes harvested by hand
  • Wine is vinified in 450-L barrels
  • Lees are stirred and the wines completes malolactic fermentation
  • Aged for 12 months in 1 – 3 year old barrels
  • Wine is unfined and unfiltered

Shop the Vacqueryas Unicorn Duo HERE

Time Posted: May 19, 2020 at 5:34 AM

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