‘Cuvée des Vernes’
Regular price
$42
Freaky Level 1
Natural wine isn’t *always* freaky! Classic-in-all-the-right ways.
Weekday Bangers
Tuesday-friendly with incredible value under $35.
Full & Rich
Bold and beautiful, often with spice and oak.
Savoury
Brine, spice, leather and other non-fruit notes are the star.
Certified Biodynamic
Homeopathy for vines. A stringent certification that takes into account the entire ecosystem of the vines.
‘Cuvée des Vernes’
Regular price
$42
- Freaky Level 1
Natural wine isn’t *always* freaky! Classic-in-all-the-right ways. - Weekday Bangers
Tuesday-friendly with incredible value under $35. - Full & Rich
Bold and beautiful, often with spice and oak. - Savoury
Brine, spice, leather and other non-fruit notes are the star. - Certified Biodynamic
Homeopathy for vines. A stringent certification that takes into account the entire ecosystem of the vines.
structured & savoury syrah
Syrah, Rhône Valley, France
This biodynamic, family-owned estate used to raise cows and grow apricots and peaches before third-generation Emmanuel Barou oriented it towards making wine! From 30-year-old, vines, 80% of the grapes were whole-cluster fermented with natural yeasts, followed by 9 months in old barrels. Here, we’re drawn to the darker side o. . .
Read More
This biodynamic, family-owned estate used to raise cows and grow apricots and peaches before third-generation Emmanuel Barou oriented it towards making wine! From 30-year-old, vines, 80% of the grapes were whole-cluster fermented with natural yeasts, followed by 9 months in old barrels. Here, we’re drawn to the darker side o. . .
Read More
Syrah, Rhône Valley, France
This biodynamic, family-owned estate used to raise cows and grow apricots and peaches before third-generation Emmanuel Barou oriented it towards making wine! From 30-year-old, vines, 80% of the grapes were whole-cluster fermented with natural yeasts, followed by 9 months in old barrels. Here, we’re drawn to the darker side of Syrah, the savoury, smoky & structured side with dusty cherries, blackcurrant, dried floral bouquet, Madagascar dark chocolate, cracked black pepper and turned forest earth. Open this just for an excuse to try an ambitious, gamey protein out of the St. John cookbook, something Fergus Henderson would insist you treat with equal parts whimsy and reverence.
Read Less
This biodynamic, family-owned estate used to raise cows and grow apricots and peaches before third-generation Emmanuel Barou oriented it towards making wine! From 30-year-old, vines, 80% of the grapes were whole-cluster fermented with natural yeasts, followed by 9 months in old barrels. Here, we’re drawn to the darker side of Syrah, the savoury, smoky & structured side with dusty cherries, blackcurrant, dried floral bouquet, Madagascar dark chocolate, cracked black pepper and turned forest earth. Open this just for an excuse to try an ambitious, gamey protein out of the St. John cookbook, something Fergus Henderson would insist you treat with equal parts whimsy and reverence.
Read Less
Syrah, Rhône Valley, France
This biodynamic, family-owned estate used to raise cows and grow apricots and peaches befor. . .
Read More
This biodynamic, family-owned estate used to raise cows and grow apricots and peaches befor. . .
Read More
Syrah, Rhône Valley, France
This biodynamic, family-owned estate used to raise cows and grow apricots and peaches before third-generation Emmanuel Barou oriented it towards making wine! From 30-year-old, vines, 80% of the grapes were whole-cluster fermented with natural yeasts, followed by 9 months in old barrels. Here, we’re drawn to the darker side of Syrah, the savoury, smoky & structured side with dusty cherries, blackcurrant, dried floral bouquet, Madagascar dark chocolate, cracked black pepper and turned forest earth. Open this just for an excuse to try an ambitious, gamey protein out of the St. John cookbook, something Fergus Henderson would insist you treat with equal parts whimsy and reverence.
Read Less
This biodynamic, family-owned estate used to raise cows and grow apricots and peaches before third-generation Emmanuel Barou oriented it towards making wine! From 30-year-old, vines, 80% of the grapes were whole-cluster fermented with natural yeasts, followed by 9 months in old barrels. Here, we’re drawn to the darker side of Syrah, the savoury, smoky & structured side with dusty cherries, blackcurrant, dried floral bouquet, Madagascar dark chocolate, cracked black pepper and turned forest earth. Open this just for an excuse to try an ambitious, gamey protein out of the St. John cookbook, something Fergus Henderson would insist you treat with equal parts whimsy and reverence.
Read Less
