HomeWinesAboutTastingsWine ClubsContact
cart 0 bottles(s)
in your cart.
view cart
wine bottles

Featured Wines

Snap up special offers on limited availability items, close-out deals snagged from the depths of a distributor’s warehouse, or just interesting wines that we want to share.

Sign up for our not-quite weekly newsletter for updates on new arrivals and special offers.

 

WINE YOU NEVER KNEW YOU NEEDED: Prosecco, Old School Style


zago.jpg

Ca dei Zago Prosecco Col Fondo NV (Valdobbiadene, Italy)

 

Now this is prosecco, old school style. For those who know their technical bubble stuff, this is essentially a pet'nat - one single fermentation that finishes up in the bottle, on the sediment (or "col fondo") without dosage or disgorgement. For those of you have no idea that last bit meant, the result is a bone dry, slightly cloudy, absolutely delicious bottle of bubbles. It's more foamy that full on bubbly and very, very refreshing. Perfect for OJ-less mimosas.  
 
We recommend picking up multiple bottles because this wine is very, very, very easy to drink. (I may, perhaps be speaking from experience. Maybe.)

 

Price $21.99

 
 
 

AUSSIE RULES: Domaine Lucci / Lucy Margaux


IMG_6162.JPGDomaine Lucci / Lucy Margaux is a dual-named winery (which happens to look a bit like a shack) owned by Anton van Klopper, one of the wildmen of Australian winemaking. Along with James Eskine of Jauma and Tom Shobbrook of Shobbrook Wines, Anton is part of a group called the Natural Selection Theory. All three are committed to making wine as minimally as possible – a revolutionary idea in Australia. They’re part of a conversation just beginning to happen over there (and it’s going to be fascinating to listen to… because this is a country that doesn’t shy away from technical wine discussions.)

I love these wines. Not just because I managed to sneak in a visit to Anton’s farm/winery/shack during my recent trip. And not just because they are ‘natural.’ (And not just because they have really cool labels designed by his teenage daughter.) I love them because they are delicious and drinkable and reflect the madness and mischief of their maker. 

I hope you'll love them too.

_______________________________

Domaine Lucci / Lucy Margaux: CASA WHITE

lucci white.jpgDomaine Lucci White 2013
(Adelaide Hills, Australia):

A little of this, a little of that. This white is a blend of sauvignon blanc, chardonnay, and pinot gris – and the result is greater than the sum of its parts. It’s soft, juicy, crisp, and creamy all at once – this white goes with pretty much anything and everything. It’s not meant to be some thought-provoking, intellectually challenging bottle of mind-expanding juice. It’s just supposed to be really good with dinner.

Price: $29.99

 
 
 

Liquid Sunshine Suggestion: Folk Machine Valdiguie


Folk Machine Valdiduie 2013 
(Redwood Valley, California):

folk machine.jpgLooks like a jewel in the glass. Tastes like liquid sunshine. And that bright pink label? This is a wine that could make the Grinch smile. If you're keeping track of the various Valdiguies we’ve stocked (and we know there are a few of you) this one has more concentration than the “elephant label one" from Matthew Rorick And it’s got a touch more juicy fruit earth than the Broc one. And for those not keeping track, trust us – this wine is sheer pleasure: juicy, berry fruitiness with a touch of earth to keep it interesting and a zippy structure to keep it lively. Grab yourself a bottle. But grab it quickly – it's always a favorite and there's not much of it.)

Price: $23.99

 
 
 

Liquid Sunshine Suggestion: Holly's Garden Pinot Noir


Neil Prentice Holly's Garden Pagan Pinot Noir 2011
(Whitlands, Victoria, Australia)

hollys.jpgIt’s time to re-think Australian wine. While there’s still plenty of big, jammy kangaroo-style juice available, there’s a lot of wine diversity over on the other side of the world. And good for us, more and more is making it over here. Like this sunny little bottle of Pinot Noir. It’s light, almost translucent, with just-shy-of-ripe fruit that plays wonderfully with the hint of thyme that you’ll find in many wines from this region. (It’s not actually thyme… it’s a hint of eucalyptus that may actually come from the leaves of the trees that surround the vineyard.) If you’re looking to be surprised by what Australia is doing these days, pick up a bottle. If you’re looking for a bright and fresh chillable red, pick up a bottle. Heck, just pick up a bottle!

Price: $24.99

 
 
 

CIDER REVOLUTION


burr line up.jpgCider is having a moment. Actually, it’s having a week - Cider Week: October 24 to November 2 – is happening right now and giving a whole new meaning to “Big Apple.”  This is especially exciting for New Yorkers because there's some great cider coming out of the Empire State. Including the ever-impressive (and ever-sold-out) ciders from Aaron Burr Cidery. If you subscribe to Alice Feiring’s Feiring Line Newsletter, you’re already in the know. If not, read below and acquaint yourself with these delicious, crazy cool bottlings before they hit “pre-sell” only status.

Founded in 2011 by Andy Brennan and Polly Giragosian, the cidery is on a plot of land which Cornell's Agriculture school deemed horrible for apple trees. Thank goodness they ignored the advice of experts and started a cidery on the property anyway. Production size is tiny and batches include estate-grown and foraged apples from varieties that look back to the original colonial times when cider saw its original glory days. Unfiltered, naturally sparkling – these ciders are just plain awesome.

At the moment, we have four bottlings in stock. We got a case of each, so act fast. Notes on the Appinette are below. To see what else is in stock, go to the WINES page and search on BURR.

_________________________________________________

 

CIDER REVOLUTION: APPINETTE

burr appinette.jpgThe Aaron Burr Appinette  is a cider made from co-fermented apples and Traminette grapes from the Finger Lakes.

Colonial-era champagne?

Nature’s delicious version of Frankenstein? (Forgive us, we’re in a Halloweeny mood.)

Whatever you call it, it’s tasty.

Price: $29.99

 
 
 

WNE, CHEESE & WENDY!


wendy wine cheese.jpgIt’s finally autumn here in NYC. And not the crisp, sweater-weather, football-throwing autumn that makes you happy. Not, it’s cold, rainy, dark-before-the-time-change autumn. At least today. Which makes it the perfect day to share a post from Wendy Crispell, our resident cheese/wine pairing expert who has started to join us for a few shifts behind the counter. Click through to her Sassy Sips blog and learn more about one of our favorite happy-making grapes, gamay, and how to fix it up with her recipe for French onion soup. Sunshine-in-a-glass gamay + a rich, cheesy soup sweetened up with caramelized onions? We’ll brave the rain for this pairing any day.

If you’re getting hungry just reading this, consider joining Wendy for one of her upcoming Saturday Classic Harbor Lines wine/cheese cruises. The focus is on perfect pairings for holiday entertaining. She’ll teach you how to craft a beautiful platter featuring small boutique producers. Many of the wines are available through us – and the cheeses… oh, the cheeses…. listen to Wendy talk about cheese for a bit and you may find yourself wanting to run off and join a cheese cave!

You can buy tickets here. Use the code Frankly’ at check out and get a 10% discount.

 
 
 

GAMAY GOODNESS


perraud morgon.jpgSo you checked out Wendy’s post on the goodness that is gamay and soup and now you’re hungry and thirsty. Grab a bottle of one of our favorites.

Maison B. Perraud Morgon 2013 (Morgon, Beaujolais, France): 

Isabelle and Bruno Perraud make this Morgon and I love it. I'm one of a handful of shops lucky enough to carry it, so if you want some, you’ll either need to visit the Perrauds in France, or visit me. (French winemakers may be charming, but I’m much more convenient!)  It’s one of those wines that shows best with a slight chill and can go for days without losing its tastiness.  Bright red fruits backed a touch of minerality and texture. It manages to be a touch silky and crunchy all at once. (‘Crunchy??’  Yes, crunchy. Think of that snap of freshness when you bite into an apple. That’s crunchy. And it’s a very good thing.) 

Pick one up one to try. And then come back from more!

Price: $28.99

 

 
 
 

The Well Edited Wine Club


$45.92 monthly (that’s $50 with sales tax)
Bonus: 10% off any 6 bottles; 15% off 12 bottles

Top 5 Reasons to join:

delivery truck - left.jpg1.) Your book club needs more interesting wine
2.) Discover wines you never knew you needed
3.) You want to learn? You need to drink!
4.) Fermented fruit of the month!
5.) You get thirsty. Your friends get thirsty.

What? You need more reasons? It’s $50 bucks a month, including sales tax, for two to four bottles selected by us.

Good stuff.
Fun stuff.
Stuff we really like… and hope you like too.

Do you really need any more reasons? (If you do, read our extra long explanation here.)

Details, details, details:
FREE in-store pick up and delivery below Canal  Street.
Elsewhere in Manhattan or Brooklyn: $10 a month. Beyond that: $15 a month.
Shipping fees will not appear in shopping cart. They will be added manually.

Subscription members billed monthly.
3 and 6-month pre-paid options also available (and are a great gift idea.)

 
 
 

THE CIVILIAN SERIES: SUNDAY


Busy day with a few guests over and a major mission to swim, swim, swim. So wine wasn’t the day’s main focus (Such a thing happens often in the civilian world, I’m told.) But that didn’t prevent us from opening a bottle for a little lunch time sipping.  Today’s selection was a bottle from the Feiring Line Wine Society stash: Vincent Caille La Part Colibri Gros Plant 2013 (Nantais, Loire, France)

gros plant.jpgI was curious to see how this bottle went over. The grape is gros plant and it’s from the same general sub-region of the Loire as Muscadet. And if good Muscadet is considered the classic battery acid wine, then good gros plant is even more so – battery acid with a squeeze of lemon juice? OK, “battery acid” may not sound like a turn on. But racy, crisp and refreshing? Those are words that can sell wine.  But selling it to someone and having them like it are not always the same thing. And while I love high acid, minerally whites, they aren’t always a hit if you’re used to something a fuller and fruitier.)

But today, it worked: the beach, the heat, non-wine-related conversation. It went down just fine.

Y thought it was a Riesling –  and it did have a lean, crisp mineral/citrus edge that recalls a troken riesling (which means he liked it, because remember, he likes Riesling!). My dad asked if it was Champagne. And if you’ve ever had a bottle of good blanc de blanc at the end of a long day being toted around in a sales reps bag, it has that rain-water-over-rocks thing going on that reads as Champagne without the bubbles. Our friends liked it. And of course, I liked it.

It's got everything you could want in a simple, easy wine. It’s not exactly fruity, but the citrus and mineral notes are concentrated enough to balance the super racy acid. It’s not full-bodied at all, but it has a certain texture to it – a weightless plumpness that keeps it from being inconsequential.  Grown up lemonade? Water with a kick? Liquid laser beams? Sometimes simple is just perfect.

 And really, what more could you ask for $12.99?

 
 
 

AUSSIE RULES: Bendigo Beaujolais!


fairbanks.jpgFairbank Sutton Grange Winery Rouge 2010
(Bendigo, Victoria, Australia):

Bendigo Beaujolais!

Alright, that’s a misnomer. It’s not from Beaujolias. And there’s not a single gamay grape in the bottle. It’s from the Bendigo subregion of Victoria. And it’s mainly syrah with a bit of merlot and a splash of sangiovese. But it is made by a Frenchman who uses carbonic maceration, which turns out to work very nicely with the syrah grape and the area’s warm-but-not-too-hot climate. The result is fresh, chillable and utterly delicious.

Price: $18.99


 

 
 
 

IT'S SO PRETTY! (and also pretty delicious)


tricot.jpgLovely label.
Lovely wine.
Made by a lovely couple.

After early oenophilic training in Beaujolais and time with Morgon natural wines legend Marcel LaPierre, Vincent Tricot met and married Marie and the two went chasing pre-phylloxera vines, settling in Auvergene.. the new hotbed of non-interventionist wine-making. You can taste the result of their 12 years of discovery in terroir, technique, talent and cellaring in each bottle.

Wait… non-interventionist wine-making? Natural wine? We won’t go into too much detail, but these are wines made with as little mucking around as possible. No added enzymes, flavored yeasts, wood chips, Megapurple, etc. etc. etc. Wines that are made as wine… not as “product.”  (Intrigued? Terrified? Subscribe to Alice Feiring’s newsletter and learn more.)

Anyway, back to the wine at hand:

Vincent Tricot "Les Petites Fleurs" NV (Loire Valley, France): $22.99 

The fruit is bursting with juicy, classic gamay notes - red cherry, a touch of black cherry skins and the slightest boysenberry lacing the glass. That bonanza is augmented by an undercurrent of soft, soft tannins and distance hillside brambles that hint at Tricot's care given to "letting the terroir speak through the vine." Great as summer barbecue drinking or savored as an evening's focus.

 
 
 

SIGN UP FOR OUR NEWSLETTER


pencil.jpg

Sign up for our email newsletter and we'll make sure you're updated on future tastings, new arrivals, and special offers. We'd say it's a weekly newsletter, but that would be too ambitious. (Except maybe this month, when we're planning on having lots of insider-y January sales. Which makes this a very good time to sign up.) We promise not to sell your info, give it away, or use it for anything other than getting you the latest, greatest Frankly Wines news. And you can always unsubscribe with one simple click.

Just click right here

 
 
Customer Service  |  Deliveries/Shipping  |  Privacy  |  Terms/Conditions  |  Press
Copyright Frankly Wines 2008-2009. All Rights Reserved.
Visa, MasterCard, and American Express
This site is secured by Authorize.Net.

SSL provided by Network Solutions