Brovia
 
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Brovia sits at the cusp of cult: traditionally farmed and crafted expressive Barolos that insiders have praised and purchased for decades. Until recently, these flew under the radar. With a string of vintages awash in well-deserved praise, a broader category of wine buyers has begun to take notice. So, snap up what you can now: the 2019s may be some of the final vintages that can still claim to be affordable for their region.
 
Ever since the 2015 vintage, we’ve been writing about how surprised we are that these wines don’t fly off the shelf. They seem to have it all: perfectionist vineyard management (organic without certification, careful pruning, and hand harvesting), superb and distinctive holdings (such as Villero in the Serralunga), unapologetically old-school winemaking (long and slow fermentation and long aging in large barrels and, subsequently, in bottle), consistently excellent releases, and enthusiastic purchasing by our staff.  

Molitor’s Wehlener Wines
 
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After 35 years at the helm of the family business, Markus Molitor remains one of the most respected winemakers in the world. With broad holdings, Molitor crafts dozens of wines each vintage. He believes that every single sub-parcel and selective pick should be vinified to its utmost potential. What results is a deeply rewarding if sprawling portfolio.
 
Whether white capsule (dry), green capsule (off-dry), or gold capsule (fruity to nobly sweet), Markus’ wines represent some of the Mosel’s best. And thanks to his extensive holdings, Molitor offers German Riesling lovers with a passport to explore many of the region’s most important vineyards. How to choose? Let us guide you through the wines in our village-by-village tour on our three-day sale!

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Dessert Wines from South Africa,
Sauternes, Vin Santo, Madeira & Tokaji
 
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Could there be a more satisfying conclusion to a good meal than pouring a small glass of stickie to pair with dessert? Discover the simple and classic pleasure of a sip of Sauternes with a crumb of Roquefort cheese, poached local pears or biscotti served alongside a glass of vin santo. Try a slice of quince paste or dab of honey on aged gouda with your Tokaji (or perhaps just sip it alone on its crystal spoon). Try spice cookies or carrot cake with Madeira to bring out the nutty flavors, try candied orange peel enrobed in chocolate, sticky toffee puddings with Tokaji, dried stone fruits and goat cheese with Klein, poached apricots or candied citrus-studded ice cream with Sauternes.